tag:blogger.com,1999:blog-59345243439141344692024-02-07T02:31:38.272-05:00The Fijian ChefAs a long-time nanny and a restaurant owner and executive chef, I get a lot of questions about feeding kids, families and fitting it all into a hectic lifestyle. These are my quick and simple recipes that are fun for the whole family! Pura vida! Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.comBlogger126125tag:blogger.com,1999:blog-5934524343914134469.post-2920742955235698412016-11-29T21:51:00.001-05:002016-12-01T12:52:43.994-05:00Chocolate Bourbon Pecan Pie Thanksgiving has come and gone. I have so much to be grateful for this year. From my new business to my new home to my lovely family to my perfect dog to my super supportive and amazing boyfriend- goodness, 2016 has been great to me!! Blessed doesn't even cover it- but enough about me and more about pies. This thanksgiving I made a pie that has been raved about enough to be requested by a local Darien restaurant (yes, my desserts are served at a restaurant in Darien- yet another thing to be thankful for). So I figure this recipe is good enough to blog about! Enjoy this pie- it's so easy, especially if you cheat and use Trader Joe's pie crust- my fave since they use real butter in it. <div><br></div><div><img id="id_c313_4f19_ea42_68e2" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZhYglfvlzcosiaJsbeTZGu9RDfceera7CFhKC7dFfAfJpTBrqxJClxwwOiSDt6KZHolGwCTEkTAcQi30H0_UUZTsHmUdY9SFzu4JCajJyK5VabExN8wbYbYG2iTyX7QaT2mO1xkIwpgN/" alt="" title="" tooltip="" style="width: 298px; height: auto;"> <br></div><div><br></div><div><b>Chocolate Bourbon Pecan Pie </b> </div><div><br></div><div><u>Fridge</u>:</div><div>3 eggs </div><div>5 tbs butter, melted </div><div><br></div><div><u>Freezer</u>:</div><div>Pie crust of your choice- I use Trader Joe's </div><div><br></div><div><u>Pantry</u>:</div><div>1 1/4 cup chopped pecans </div><div>1 1/4 cup semi sweet chocolate chips </div><div>3/4 cup dark corn syrup</div><div>3/4 light brown sugar </div><div>3 tbs cocoa powder </div><div>2 tbs ap flour </div><div>1 tbs instant espresso </div><div>2 1/2 tbs Bourbon </div><div>1 1/2 tsp vanilla extract </div><div>1/2 tsp salt </div><div><br></div><div><u>Tools</u>:</div><div>1 large bowl </div><div>Whisk</div><div>Measuring cups/spoons </div><div>10-inch pie dish </div><div>Baking spatula </div><div><br></div><div>Preheat oven to 335 degrees. I prefer it a little cooler than the usual 350 degrees for pies. </div><div><br></div><div>Roll your dough and line your pie dish with it. Prick with a fork a few times on the bottom. </div><div><br></div><div>In the large bowl- whisk the eggs. Add corn syrup, brown sugar, vanilla extract, ap flour, cocoa powder, instant espresso powder and salt. Mix well. Add chocolate chips and pecans. Mix and pour into prepared pie dish. </div><div><br></div><div>Bake for 40-45 minutes. Check after 30 minutes- if the crust begins to get too dark, cover the whole pie with tin foil. Continue baking until the crust is slightly firm- it will give a little after pressing- that's ok. It will firm up when cooling. Remove from oven and cool. Serve with homemade whipped cream. Enjoy!! </div><div><br></div><div><img id="id_9171_30de_33ed_da5a" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_4BdFG-eqG_ADsDDUFtreTuX0u2A_bgu6EQ43eDOzn-w2kK9GHj_lcyWIgPF7gTIAVmQf3JploaNRVM2JBf3MVKku2-_jz6p6oewe07bePKD7i33QdDrC_o4Tczr6IQDXhRT8p2nt4MP/" alt="" title="" tooltip="" style="width: 298px; height: auto;"> <br></div><div><br></div><div><img id="id_ca98_4247_e6d9_1e66" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALX9Z8mMWdBtlZZZKmn-ULUbcHPQssADRRTL5TsvOVYvVBo8dJj0s90iHBATRE7_jEv_Vj-9hEKYm_CqxOqiJIl8jIr0HQVAil6MvJDeMNFRv-GxJw4aIOz_al4lV0OtypXZDF6jW1czd/" alt="" title="" tooltip="" style="width: 298px; height: auto;"> <br></div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com34tag:blogger.com,1999:blog-5934524343914134469.post-10020459565045360442016-10-27T16:10:00.000-04:002016-10-27T16:10:42.583-04:00Raw Vegan Everything-But-The-Kitchen-Sink Energy BallsA LOT has been happening the past few weeks. I have finally got my business up and running. Whats that you say? Business? Yes I have started a new business. Check it out at www.maikanafoods.com. Its a neat little website where you can order my delicious and healthy creations and then have them delivered right to your door! My goal is making healthy yummy food as convenient as can be. Thus far this first week is going grand! Not to brag but Maikana has been getting excellent reviews. I could NOT be happier about it! Yay!! With this new business I have been working on a lot of new dressings and healthy bites and snacks. One of the little treats I've been included as a "thank you" to our clients are these vegan, raw, healthy, energy balls- if you will. I could not think up a name for something that I threw pretty much every healthy item in my pantry into...but hey, they taste good and are a nice, actually healthy, sweet treat. Can't beat that. Plus you just throw all the ingredients into a food processor and you're done. Super easy!<br />
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<img alt="" id="id_dc0a_2746_6b76_6f59" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqgIp-CJZfBJbMYsJwhakEapj1duWkqKHgv_xRoL9tKgz7t0PW0gi1nrfIpc8-x5kelOVVe1loes2gE4QUQlaJpRujnQIKEPyPzTYzj03YEiMtpWXjxHPNC-fdKyv7EYnYlGtAN9FdReN/" style="height: auto; width: 298px;" title="" tooltip="" /><br />
<b>Raw Vegan Everything-But-The-Kitchen-Sink Energy Balls</b><br />
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Pantry:<br />
1 cup raw walnuts<br />
18-20 medjool dates, pitted<br />
1/4 cup raw cacao powder<br />
1/8 cup matcha powder<br />
1/8 cup hemp seeds<br />
1/4 cup shredded coconut (extra cup if you want to roll the balls in them afterward they are done)<br />
1/4 cup oats<br />
1/8 cup chia seeds<br />
2 tbs milled flaxseed<br />
1/8 coconut oil, room temp (not melted) is fine<br />
Pinch of salt<br />
<br />
Tools:<br />
Food processor<br />
Medium melon baller (optional)<br />
<br />
Take all the ingredients and put them into your food processor. Blend until a paste or almost dough forms. Remove from the food processor and using either a melon baller or your hands, eyeball a 1 inch ball and roll in your hands until round. They might be a little oily from the coconut oil but that's ok. After you have rolled the paste into balls, you can now roll them in the extra shredded coconut or topping of your choice or nothing at all. At least point refrigerate for at least an hour to firm up. Keep them refrigerated and grab them as a sweet energy treat whenever you are craving one. They will keep for up to a week in the fridge or 2 months in the freezer. Enjoy them! xo<br />
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Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com1tag:blogger.com,1999:blog-5934524343914134469.post-31026898892128217552016-10-19T23:22:00.000-04:002016-10-24T22:43:46.331-04:00Pumpkin Zucchini BreadYes, folks, it's that time of year again. Pumpkin season. Although I'm not the biggest fan of people adding pumpkin spice to everything, there are occasions, such as this, that pumpkin spice is necessary. But please- keep it out of my candy, chips and hummus (yes I've seen pumpkin spiced hummus). This was one of those recipes where I ha a zucchini on it's last legs and needed to find a use for it and I must say- it was well used. This is a great addition to breakfast or snack time. And a great way to get rid of that extra can of pumpkin puree laying around from last year's holiday season.<br />
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<img alt="" id="id_7fc_ddb3_e568_fac7" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN3ny8SUcu8Im0b9IkQ77Lzgdkhr2tw0Ce84f5v9DUEXxXYzcLujjnC-QB9EMIjujVs6WGKmRgi2-DmNQthdO5mOWa_2R6IDiG2KiQvCfr2kjtZ4Jpzu3oPIWC9kg3QOdpRjRvogDlub8/" style="height: auto; width: 298px;" title="" tooltip="" /><br />
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<b>Pumpkin Zucchini Bread</b><br />
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<u>Fridge:</u><br />
1 1/2 cups zucchini, shredded<br />
2 eggs<br />
<br />
<u>Pantry:</u><br />
1 3/4 cup flour<br />
1 cup pumpkin puree (I use Trader Joe's canned organic pumpkin puree)<br />
1 cup white sugar<br />
1/2 cup canola or vegetable oil<br />
1 1/2 tsp pumpkin spice<br />
1/2 tsp ground cinnamon<br />
1 1/2 tsp vanilla extract<br />
1/2 tsp baking soda<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1/3 cup walnuts, chopped<br />
Spray for baking dish<br />
<br />
<u>Tools:</u><br />
2 medium mixing bowls<br />
1 loaf pan<br />
Whisk<br />
Measuring cups/spoons<br />
Box grater<br />
Chopping knife<br />
Cutting board<br />
Baking spatula<br />
<br />
Preheat oven to 325 degrees. Spray the loaf pan with canola oil.<br />
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In one bowl add all the dry ingredients: flour, sugar, salt, baking powder, baking soda, pumpkin spice, and cinnamon. Mix well.<br />
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In the other bowl add eggs, pumpkin puree, vanilla, and oil. Mix well. Add zucchini and walnuts and slowly begin to add your dry ingredients. Whisk all the ingredients together well but do not over mix.<br />
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Pour batter into the prepared loaf dish. Bake for 45 to 55 minutes or until a toothpick comes out clean when pricked into the center of the bread. Remove and allow to cool slightly before removing from the loaf pan. Serve warm with some butter. Yum!! Enjoy. xo<br />
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<img alt="" id="id_ac02_f14f_2a85_7dbd" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuUjmRdVWwgaTP21zXFEL_FXYpx5a_D9UMnLCKxNTbBMmyDLrY3Ypzbl1Ph6awc-ATgRngy9RJOYsrKuzxx9rc8TXZq74tEl1IMeul2HBfvhyphenhyphenEo-bvhTNVheEFEsDnVKXwwbVGCFl77kw/" style="height: auto; width: 298px;" title="" tooltip="" /> </div>
Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com1tag:blogger.com,1999:blog-5934524343914134469.post-46463560797067125812016-10-10T12:41:00.002-04:002016-10-10T12:41:29.419-04:00Best Coconut Cake Ever!! I just finished this book called "The Coincidence Of Coconut Cake" about a chef and her romance/restaurant dramas. All I could think about while reading it is that I'd love to master a really kick ass coconut cake like she does in the novel. So this started the wheels rolling and I created what I'd like to think of as the bestest ever coconut cake. It's light but not crumbly and has an awesome but subtle coconut flavor. The cake alone is great but the frosting adds another dimension to it. I'd have to say I'm pretty in love with this cake. I'm thinking of making it again soon because it's that crave worthy. If you're a cake fan or a coconut fan- this is your next dessert to make at home!<br />
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<img alt="" id="id_dcc8_f2b1_2da2_8ea0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06lJfG6OjrwR_xEslFVW-EOUFsM2fr4ozru4f3JK0j1Yk-E6gn1Ft4UUZBg7YF3KFT4Zrfo9PCV57hv5n8ymnLJLh5J9fFXP9KPhIvgl-w4zahJs3HU131e6w08qDrAqWmEr8c20EAj2L/" style="height: auto; width: 298px;" title="" tooltip="" /><br />
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<b>Best Ever Coconut Cake </b><br />
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<u>Fridge</u><br />
4 eggs, separated<br />
1/2 cup (1 stick) butter, softened <br />
1/4 cup milk<br />
<br />
<u>Pantry</u><br />
2 1/2 cups ap flour<br />
1 3/4 cups white sugar<br />
1 1/2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 1/2 tsp coconut extract<br />
1/2 tsp vanilla extract<br />
1 cup thick coconut cream (I use Trader Joe's extra thick coconut cream in a can) <br />
1/4 cup canola oil<br />
Spray for baking dish<br />
<br />
<u>Tools</u><br />
1 Bundt cake dish or 9x13 baking dish or 2 9-inch rounds<br />
Large mixing bowl<br />
2 medium mixing bowls<br />
Electric hand mixer or standing mixer<br />
Baking spatula<br />
Whisk<br />
Measuring cups/spoons<br />
<br />
Preheat oven to 350 degrees. Spray your preferred baking dish with canola oil spray.<br />
<br />
Using the mixer, cream together the softened butter and sugar. Add in yolks and coconut cream. Continue to mix. Then add in both extracts, milk and oil. Mix until just combined.<br />
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In separate bowl whisk the egg whites until almost stiff. Set aside.<br />
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In other medium bowl add all the dry ingredients left: flour, baking powder, baking soda, and salt. Mix and then slowly add to the wet ingredient bowl, while mixer is on. Once it is all combined and you have scraped down the sides of the bowl with your spatula, begin to fold in the egg whites. Fold in until well combined- you do not want to see any white foam left.<br />
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Pour batter into your prepared baking dish. Place in the oven and bake for 30 to 40 minutes depending on which baking dish you chose. Check after 30 minutes. Cake is ready when a toothpick inserted into the middle comes out clean or when the top is golden and it is spongy to touch. Remove from oven and set aside to cool. Begin the frosting. See recipe below.</div>
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<b>Coconut Cream Cheese Frosting</b><br />
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8 oz cream cheese, softened<br />
1/2 cup (1 stick) butter, softened<br />
4 tbs coconut cream, extra thick (should be leftover from the can)<br />
1/2 tsp of coconut extract<br />
Pinch of salt<br />
2 cups of confectioners sugar<br />
3/4 to 1 1/4 cup shredded sweetened coconut for decorating (optional)<br />
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In a medium bowl add the cream cheese and butter. Using a hand mixer or standing mixer, mix until well combined. Add your coconut cream, coconut extract, pinch of salt. Mix again. Then while mixer is on, slowly add your confectioners sugar. Taste frosting to make sure its your intended sweetness. If you prefer more sweet, you can add 1/3 cup more confectioners sugar. Once cake is cooled completely, frost the oustide and add the shredded coconut to decorate. I put mine on the outside of the bundt cake but you can cover the whole cake or whatever you prefer. Enjoy this cake! It was devoured in our household. It really is the BEST coconut cake ever!! So delicious!! xo</div>
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Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com3tag:blogger.com,1999:blog-5934524343914134469.post-22091092422001876942016-09-18T20:13:00.001-04:002016-09-21T15:39:55.931-04:00Apple, Pomegranate & Kale Quinoa SaladHow the heck did it become fall again?! This year has flown by and I am not ready to break out sweaters yet- ugh. #whereistheendlesssummer But to be fair- I am ready for the fall foods- bring it on! Chris and I picked up some delicious apples from Bishop's Orchards in Guilford this past weekend and I decided to do a healthy food recipe collab with my homegirl and beautiful nutritionist friend- Katie Diehl. I came up with the recipe and she wrote about the health benefits of the recipe- all based on the apple season. Yay! The collaboration is featured on www.darienmoms.com this week also- woohoo! Check out that website and Katie's new lovely site at: www.diehlnutrition.com These ladies are killing it. Oh and after you're done scoping out their sites, make this recipe because it's plain ol' fabulous. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_DWSMQOqp8ZB5eYjSbWGNPEwTyR4JIUWvfz0mzuGnL2WeD5Mwu-hR6XZe1x6hSLCPQGfvnz5byPCmkptggpSgRkn0eotOzH_tirncfOWuNjpQRA9AUsDktd_pxWXjddGi-mo5pOGg9PG/s640/blogger-image-430143895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_DWSMQOqp8ZB5eYjSbWGNPEwTyR4JIUWvfz0mzuGnL2WeD5Mwu-hR6XZe1x6hSLCPQGfvnz5byPCmkptggpSgRkn0eotOzH_tirncfOWuNjpQRA9AUsDktd_pxWXjddGi-mo5pOGg9PG/s640/blogger-image-430143895.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Apple, Pomegranate & Kale Quinoa Salad</b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Fridge</u>:</div><div class="separator" style="clear: both;">1 cup pomegranate seeds </div><div class="separator" style="clear: both;">1 to 1 1/2 cups baby kale, large stems removed and roughly chopped </div><div class="separator" style="clear: both;">1/3 cup scallions, thinly sliced</div><div class="separator" style="clear: both;">1 1/2 tbs mint, finely minced</div><div class="separator" style="clear: both;">1 1/2 tbs Italian parsley, finely minced </div><div class="separator" style="clear: both;">1/2 tsp Dijon mustard </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Counter</u>:</div><div class="separator" style="clear: both;">2 cups apples (I used honeycrisp and ginger gold)- small dice, skin on</div><div class="separator" style="clear: both;">1 1/2 cups water </div><div class="separator" style="clear: both;">Juice of 1 lemon (approx 2-3 tbs) </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Pantry</u>:</div><div class="separator" style="clear: both;">1 cup quinoa </div><div class="separator" style="clear: both;">4 tbs apple cider vinegar </div><div class="separator" style="clear: both;">1/4 cup olive oil</div><div class="separator" style="clear: both;">1 1/2 tsp salt</div><div class="separator" style="clear: both;">1 tbs honey</div><div class="separator" style="clear: both;">Pepper to taste </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Tools</u>:</div><div class="separator" style="clear: both;">Small pot with lid</div><div class="separator" style="clear: both;">Large mixing bowl</div><div class="separator" style="clear: both;">Small mixing bowl </div><div class="separator" style="clear: both;">Mixing spoon/spatula </div><div class="separator" style="clear: both;">Whisk </div><div class="separator" style="clear: both;">Fork </div><div class="separator" style="clear: both;">Measuring cups/spoons </div><div class="separator" style="clear: both;">Cutting board</div><div class="separator" style="clear: both;">Chopping knife </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In the small pot add quinoa, water and 1/2 tsp of salt with a few cracks of fresh pepper. Place on medium high on the stove and bring to a boil. Once boiling, turn heat to very low, cover and cook for 10 minutes or until all the water is absorbed. Remove from heat and remove the lid. Allow to cool. Using a fork, mix the quinoa. Allow to cool completely. You can refrigerate if you prefer. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In the large bowl add the small apple dices and squeeze half the lemon juice on top. Mix with a spoon to coat apple pieces. Add the cooled quinoa to the large bowl. Add the pomegranate seeds, kale, scallions, mint, parsley and 1/2 tsp of salt and pepper to taste. Squeeze the rest of the lemon juice onto the entire salad. Mix well. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In the small bowl whisk together the apple cider vinegar, Dijon mustard, 1/2 tsp salt, pepper to taste, honey and olive oil. This is the dressing. Pour over the quinoa salad when ready to serve or up to a day before. This salad keeps for 5 days so it's a great side to make ahead. Enjoy it! Xo</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvqF83AHf_MPs-Tj983MAaHdf3bwQbFVNVQtdb1O5PyCFTU-KdZSOQCFf0_mC60JwezXUzJFXhhkGBQB3_8QEQJugRnBKl1hn4xEMKHKEb1-AmsoDCPnFrqE0ns_jgSfaJqAjzsdnAqTI/s640/blogger-image--715065985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvqF83AHf_MPs-Tj983MAaHdf3bwQbFVNVQtdb1O5PyCFTU-KdZSOQCFf0_mC60JwezXUzJFXhhkGBQB3_8QEQJugRnBKl1hn4xEMKHKEb1-AmsoDCPnFrqE0ns_jgSfaJqAjzsdnAqTI/s640/blogger-image--715065985.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheRMsGD-4feQ3AAMLbbEOREplGbZIK-_j6Uuu34iIMeYcEd2_rE4ZklTR-RVLSHVgJnLwH0HO264Oqan6xmfqdXUqYYd-xyhk8xsd1REfGUN7nwe4QSFfIL-kVh6ghYXAVIdy39E8Fc6dd/s640/blogger-image-12466728.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-o30Ze9HaEcK4xfHPOTYpc5LLHzkTMoB9UJGoDb2UFmWyCxOGBbWgjSME6cBcGXMh8pJXvyKVoyqH8BZ6ABjXhMslWwbU_YJRokC47_Tw4tP2khJqYg8QYYepEb9g3UjHYDdtj0gb_YAN/s640/blogger-image--635333563.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div></div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com1tag:blogger.com,1999:blog-5934524343914134469.post-71153945119855173832016-09-14T10:47:00.001-04:002016-09-19T18:31:51.451-04:00Baja Fish Taco with Southwestern Chipotle SlawTaco Tuesdays has legit become a thing. My Instagram is filled with hashtags and tacos and chips and margaritas every Tuesday. I am constantly craving them and having FOMO. Not this past Tuesday though!! Chris and I decided to have a date night at home and I made these awesome fish tacos. There are a few steps and I did little over the course of a day- so don't feel overwhelmed to do it all at once. The slaw can be made the night before. But once it's done- it's SO worth it!! Chris said it was even better than my old restaurant, Mamasa's fish taco. Impossible! <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubCQCunhfEwMjV8oSLUliLNSMmFqt09JjRZpylYyJPm5oMgJaekAZ2kWvgy5KRpEHfYMh0C0eNSUqWewTk-6eama5_Y0qz1hGE2zTeFXRMh9HwNVTg4P5sK3IQUZWJwlpm8H4EkldmuHk/s640/blogger-image-1387951069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubCQCunhfEwMjV8oSLUliLNSMmFqt09JjRZpylYyJPm5oMgJaekAZ2kWvgy5KRpEHfYMh0C0eNSUqWewTk-6eama5_Y0qz1hGE2zTeFXRMh9HwNVTg4P5sK3IQUZWJwlpm8H4EkldmuHk/s640/blogger-image-1387951069.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Baja Fish Tacos with Southwestern Chipotle Slaw</b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Slaw:</u></div><div class="separator" style="clear: both;">3 cups of red/purple cabbage, thinly julienned </div><div class="separator" style="clear: both;">1 cup canned black beans, rinsed and drained</div><div class="separator" style="clear: both;">1 cup corn kernels, cooked, cooled and cut off the cob </div><div class="separator" style="clear: both;">1/2 cup red pepper, small dice</div><div class="separator" style="clear: both;">1 1/2 cups carrots, shredded</div><div class="separator" style="clear: both;">1/4 cup scallions, thinly sliced</div><div class="separator" style="clear: both;">2 tbs cilantro, minced </div><div class="separator" style="clear: both;">1/2 tsp salt</div><div class="separator" style="clear: both;">Pepper to taste </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Slaw Dressing:</u></div><div class="separator" style="clear: both;">1 cup (8 oz) of sour cream </div><div class="separator" style="clear: both;">1 1/2 tbs of adobo sauce from chipotle can (add actually chipotles, minced if you like heat) </div><div class="separator" style="clear: both;">2 tbs cilantro, minced </div><div class="separator" style="clear: both;">Zest of 1 lime</div><div class="separator" style="clear: both;">Juice of 1 lime (approx 2 tsp) </div><div class="separator" style="clear: both;">1/4 tsp cumin powder </div><div class="separator" style="clear: both;">1/2 tsp salt</div><div class="separator" style="clear: both;">Pepper to taste </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Fish:</u></div><div class="separator" style="clear: both;">2- 3 large filets of tilapia or solid white fish, cut into strips (easily fit in your choice of tortilla side)- </div><div class="separator" style="clear: both;">6 tortillas </div><div class="separator" style="clear: both;">1/2 cup flour </div><div class="separator" style="clear: both;">1tbs Cajun seasoning</div><div class="separator" style="clear: both;">2 eggs, whisked </div><div class="separator" style="clear: both;">1 1/4 cups plain Panko breadcrumbs </div><div class="separator" style="clear: both;">1 tsp salt</div><div class="separator" style="clear: both;">1/2 tsp pepper</div><div class="separator" style="clear: both;">Juice of 1 lemon </div><div class="separator" style="clear: both;">1 avocado, sliced for serving </div><div class="separator" style="clear: both;">Lime slices for serving </div><div class="separator" style="clear: both;">5 tbs of canola oil </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Tools</u>: </div><div class="separator" style="clear: both;">Frying pan </div><div class="separator" style="clear: both;">Spatula or tongs</div><div class="separator" style="clear: both;">Large mixing bowl </div><div class="separator" style="clear: both;">Small mixing bowl</div><div class="separator" style="clear: both;">3 plates or shallow wide bowls</div><div class="separator" style="clear: both;">Salad serving spoon/tongs</div><div class="separator" style="clear: both;">Whisk</div><div class="separator" style="clear: both;">Measuring cups/spoons </div><div class="separator" style="clear: both;">Cutting board </div><div class="separator" style="clear: both;">Chopping knife </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">For the slaw: In a large bowl mix together all ingredients listed under slaw. Combine well.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">For the dressing: Whisk together all ingredients listed under dressing. Set aside to dress the slaw before serving if you like a crisp slaw or an hour before serving if you prefer it a little softer. I prefer mine crisp. You do not need to use all the dressing if you don't want to. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">For the Baja fish: In the first shallow bowl add flour and Cajun spice. Mix well. In second shallow bowl add the whisked eggs. In third shallow bowl add the Panko breadcrumbs and salt and pepper. This will be your order for breading the fish. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Squeeze half of the lemon onto the fish strips. Sprinkle with a little salt and pepper. Take each strip and dredge them in the flour mixture, then dip them in the eggs and finally coat them in the Panko breadcrumbs. Put on a plate until ready to fry. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Heat the canola oil in the frying pan over medium heat. Once hot, add the breaded fish strips to the pan. Be sure to not overcrowd it, as that brings the oil temperature down. Depending on your pan size, you may need to fry in batches. It takes about 2-3 minutes per side for thicker pieces and 1-2 minutes per side for thinner ones. If they are browning too fast, turn down the heat to medium/low. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Remove fish from frying pan and place on a plate lined with paper towels to absorb extra oil. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Serve tacos by placing the tortilla on the plate, add the fish strips on top, then the southwestern chipotle slaw with a couple strips of avocado and lime slices on the side. Omg so good! I want another one right now. Enjoy them!! Xo</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSVC_IbeEYiNng8yMSBuEvtjJSLvpXOCPSH7zXPiBk7R6UPbMGZV_pbBNFVjRH2G81Nwr-FZ5l3IpAgp2oIkUyjOVXV5qdMGvwQy2PCIqT-NHxYRs7i4bg5oqXBnuW01OrAcYLaZMIfVc/s640/blogger-image-2102409839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSVC_IbeEYiNng8yMSBuEvtjJSLvpXOCPSH7zXPiBk7R6UPbMGZV_pbBNFVjRH2G81Nwr-FZ5l3IpAgp2oIkUyjOVXV5qdMGvwQy2PCIqT-NHxYRs7i4bg5oqXBnuW01OrAcYLaZMIfVc/s640/blogger-image-2102409839.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJoHrMGKMb_Oc3MKDw19C29qcf1-E2UDDfGBKrOkRW7RSiPt8lJA8qtx_VskNguqFXwQeIIUOP8eMwjC2wQ1452ZQ99i83ZqVcsw1YzMKAzxigLdPziXLyd1gw4ADv1gAiXahI78_BIdQ/s640/blogger-image-1175535742.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuIej_twhvJ64gHduz8AL0NyzoSw0eJQsTX0YfZUxr5nxPKpZyohnCHdofiGC82WueZuyK5WqU7KNI9oA7yNDzvRb60VUg32BO5GYUP99PdtW2fM_pe1veuFcvGqqDEJaHrQ9m9w-q68_/s640/blogger-image--169436585.jpg"></a></div></div></div></div></div><br></div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com0tag:blogger.com,1999:blog-5934524343914134469.post-40418579925190735382016-09-11T17:04:00.001-04:002016-09-13T07:19:18.401-04:00Lemon Ricotta Flaxseed Pancakes<div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Sundays are meant for pancakes. And crossword puzzles and Netflix. But more importantly, pancakes. These lemon ricotta flaxseed pancakes are delicious and a nice change to the bisquik style pancakes. They are creamy with a subtle lemon flavor. I made a double batch so I could have extra batter for the next day. They're so good. And with the healthy addition of flaxseed for fiber and omega 3s- it's definitely (slightly) more healthy than a regular ol' pancake. Try it this weekend! </span></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4_H6bMRdN3yqjXCV2NuLK60MUPhzalMvJf0p1yWStnjpiGRTluW3fErBEtsspytkVPKz5JkTqzEF2C8_mCOiO3kY0SAtbIgIEt-2WNjZneEitC0ZARJeggePe8nUEn8IKJAHaHxIehrJ/s640/blogger-image-1902304502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4_H6bMRdN3yqjXCV2NuLK60MUPhzalMvJf0p1yWStnjpiGRTluW3fErBEtsspytkVPKz5JkTqzEF2C8_mCOiO3kY0SAtbIgIEt-2WNjZneEitC0ZARJeggePe8nUEn8IKJAHaHxIehrJ/s640/blogger-image-1902304502.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Lemon Ricotta Flaxseed Pancakes </b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Fridge</u>: </div><div class="separator" style="clear: both;">1 1/4 cup whole milk ricotta </div><div class="separator" style="clear: both;">2 eggs</div><div class="separator" style="clear: both;">1/2 cup milk </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Counter</u>:</div><div class="separator" style="clear: both;">1/4 cup plus 1 tbs fresh lemon juice </div><div class="separator" style="clear: both;">Zest of 1 lemon (approx 1 tsp) </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Pantry</u>:</div><div class="separator" style="clear: both;">1 1/4 cup ap flour</div><div class="separator" style="clear: both;">1/4 cup ground flaxseed </div><div class="separator" style="clear: both;">3 tbs sugar </div><div class="separator" style="clear: both;">3 tsp baking powder</div><div class="separator" style="clear: both;">1tsp baking soda</div><div class="separator" style="clear: both;">1/2 tsp salt</div><div class="separator" style="clear: both;">1/2 tsp lemon extract (or vanilla if you prefer) </div><div class="separator" style="clear: both;">Canola oil spray </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Tools</u>:</div><div class="separator" style="clear: both;">2 medium bowls</div><div class="separator" style="clear: both;">Whisk</div><div class="separator" style="clear: both;">Measuring cups/spoons </div><div class="separator" style="clear: both;">Ladle or ice cream scoop or pitcher </div><div class="separator" style="clear: both;">Microplane or zester</div><div class="separator" style="clear: both;">Nonstick pan</div><div class="separator" style="clear: both;">Spatula (wide one) </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In first bowl add your ricotta, eggs, lemon extract, milk, lemon juice and lemon zest. Whisk well. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In second bowl add your dry ingredients: flour, sugar, flaxseed, baking powder, baking soda, and salt. Mix well. Pour into the wet ingredient bowl. Combine both until just incorporated. Don't over mix. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Warm the nonstick pan to medium heat. If you're using a pitcher to pour batter- move batter into that. Otherwise get your ladle or ice cream scoop ready. Spray pan with canola oil. Pour about 1/3 cup of batter into the center of the pan. Allow it to spread naturely. Once it bubbles throughout the whole pancake (not just the edges)- it's time to flip. Gently flip over using your wide spatula. Each side should take a couple minutes to cook. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Remove to a warmed oven to serve them all at once or begin eating right away- which is what I did. I almost didn't get a photo! Best part is you can make this batter the night before and have it ready to go the next morning. Makes weekend mornings a real treat! Enjoy!! Xo</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FHwfAxC0Mg1EHmPpNxIqQsxr8XKZM4hfoqX5onf2gMzkcrY1_W22soIEzb__WF1Nz3Y50Uy_JTGG2S0SCsGW9ZnSypVjEbmyl9XPNHs-2_kicwy8pq1zU5Pc6OLlS6sTk1mbEMDQAaPS/s640/blogger-image-833424291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FHwfAxC0Mg1EHmPpNxIqQsxr8XKZM4hfoqX5onf2gMzkcrY1_W22soIEzb__WF1Nz3Y50Uy_JTGG2S0SCsGW9ZnSypVjEbmyl9XPNHs-2_kicwy8pq1zU5Pc6OLlS6sTk1mbEMDQAaPS/s640/blogger-image-833424291.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbmHYlGBHKvvK1qO7S8Sx-oVbFA8cEtk9Vj-id5guXNzjKj9VTbgNT9HyXoYTVlqFb_REPFSd6F4Nl6j3_643RVkkc0-t2xt6Rws5h1n73GjrwhrU6D3ZI38EKqEa0BhKRtY_IusHfv3zH/s640/blogger-image-526827732.jpg" imageanchor="1" style="margin-left: 1em; 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We were given a ton of rhubarb this week by one of Chris' co-workers and it has gone into two berry crumbles and this gorgeous galette. My favorite thing about this dessert is how simple it is to make and the wow factor when you pull it out at a dinner party. You'd think I'd have slaved all day in the kitchen making this- but nope. It's a quick 15 minutes to put it together and the oven does the rest. I love this dessert! It's quintessential summer flavors and with a little homemade whipped cream- it's perfection. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuJVrgaJhOOp3VsvtefyApqIvbnhcXEQGEVy7uFH5AqOBDG9dq_J4Fvnue65Mxb6-X6b6ffzzhb-1F7faQqKjKq9hzNMnCk3JmKldDr5vqWU8Z0rQkBGN90nczxBPMvw_Flsthd2dZ5yW/s640/blogger-image--337220259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuJVrgaJhOOp3VsvtefyApqIvbnhcXEQGEVy7uFH5AqOBDG9dq_J4Fvnue65Mxb6-X6b6ffzzhb-1F7faQqKjKq9hzNMnCk3JmKldDr5vqWU8Z0rQkBGN90nczxBPMvw_Flsthd2dZ5yW/s640/blogger-image--337220259.jpg"></a></div></div><div><br></div><div><b>Strawberry Rhubarb Basil Galette</b> </div><div><br></div><div><u>Fridge</u>:</div><div>1 lb strawberries, sliced</div><div>1 to 1 1/4 cups rhubarb, sliced </div><div>1 tbs basil, minced (I had a combo of purple and green from another garden) </div><div>1/2 tbs butter, cut into tiny cubes </div><div>1 egg</div><div>Splash of milk </div><div><br></div><div><u>Freezer</u>: </div><div>1 frozen pie crust dough </div><div>(not the ones in a pie dish already) I use trader joes, comes in a 2 crust pack, defrosted </div><div><br></div><div><u>Counter</u>:</div><div>Juice of 1/2 lemon (about 1 tbs)</div><div><br></div><div><u>Pantry</u>:</div><div>4 tbs white sugar, more for sprinkling on egg wash </div><div>1/2 tsp vanilla extract</div><div>1 1/2 tbs cornstarch (or flour if you prefer) </div><div>Pinch of salt </div><div>Few pinches of flour for counter </div><div>Spray for baking tray or parchment paper </div><div><br></div><div><u>Tools</u>:</div><div>Large bowl</div><div>Small bowl</div><div>Rolling pin</div><div>Measuring spoons/cups</div><div>Chopping knife</div><div>Cutting board </div><div>Pastry brush </div><div>Mixing spoon </div><div>Fork or whisk</div><div>Baking sheet/tray </div><div>Parchment paper if you're using it</div><div><br></div><div>Preheat oven to 350 degrees. Spray your baking sheet with canola oil or put parchment paper down.</div><div><br></div><div>In the large bowl add strawberries, rhubarb, basil, sugar, lemon juice, vanilla extract, cornstarch and a pinch of salt. Mix together well. Set aside.</div><div><br></div><div>Sprinkle a clean countertop with flour. Take your defrosted dough and roll it into a 1/4 inch, as round as possible circle. The beauty of a galette is it doesn't have to be perfect. Move the dough onto your prepared baking tray. </div><div><br></div><div>Take your filling and pour it gently into the center of your dough. You want to leave 2-3 inch space all around it for your edges. Spread it out as evenly as possible, keeping the edges. </div><div><br></div><div>Begin by folding one side and continue around the filling, allowing the sides to overlap as they want. You want to create a nest for your filling to bake in. </div><div><br></div><div>In the small bowl add the egg and splash of milk. Whisk well. Using your pastry brush, cover the dough with the egg wash, trying not to have too much excess. Then sprinkle egg wash with some sugar. Take your tiny pats of butter and place randomly over the top of the filling only. </div><div><br></div><div>Place in the oven and bake 25 to 35 minutes or until your crust is a beautiful golden color and the filling is bubbly. Whip up some heavy cream and you've got yourself one super fancy but super easy dessert. It is perfection!! Xo</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35YMUIcNngjPXcA-5gOi-8ZTILVsWLbDp8DNZqdKtbvi80-QXmC6cAIHdCPbGgM6CZdofIZlL0O5hGHQyGQIv2gF7Y-jS-k4kXzmc-e4t-t7DAc9NxmDG_OL5nPfopc2xNrh68b2JaE_l/s640/blogger-image--1112105142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35YMUIcNngjPXcA-5gOi-8ZTILVsWLbDp8DNZqdKtbvi80-QXmC6cAIHdCPbGgM6CZdofIZlL0O5hGHQyGQIv2gF7Y-jS-k4kXzmc-e4t-t7DAc9NxmDG_OL5nPfopc2xNrh68b2JaE_l/s640/blogger-image--1112105142.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83dcBj5Qv1SpKnBS6mHqzDTxCajfrEbTq2TUAc3ObUKjtH4zX3Jc0uMyYAqeUy2vjD08_vhsOMCv23PYq5IFd3lzqreXF_ATKzTqxl1xyz2dxFYmoZJQbkEs4nBDUqTI2ECjK1wc_GomK/s640/blogger-image--417703475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83dcBj5Qv1SpKnBS6mHqzDTxCajfrEbTq2TUAc3ObUKjtH4zX3Jc0uMyYAqeUy2vjD08_vhsOMCv23PYq5IFd3lzqreXF_ATKzTqxl1xyz2dxFYmoZJQbkEs4nBDUqTI2ECjK1wc_GomK/s640/blogger-image--417703475.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2TiuAIFfknFnvjd75UofE8wuQHum5_gpRjqIEylnhUVGkWxUfyZAUe5vuLWxufcYQC4gJRPLJYBus4q-fCCuEHrJZCa-gvKM9jEPKJ4v-zGWFrQ7NUe0WUI30mEnq65PZz5kDndRfD90/s640/blogger-image-791420649.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofukPXapOgbrlGc3sTDEY1txvbFUuh-UcEh7VmhOFsSqYPTfSi_V0BH4qV-4EViF_IsAxvIhnaSTonnYm0zllky1HZDu6eOPTDCBeFrcv0i8nBc5Nz_n-GWmYvYiRlFmvCKtBc3mCtb7F/s640/blogger-image--609665639.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjmiD8jTIDSs75WdnPf2RFdNMVr4vLKqLsFxgQOzJa6SUutMnmeKmCMZBdgR6vqYyJ3P8vq7F7U6KWAeaNY0nFQ9djPUKRBUnoqTAn5OEEufQ9rgB3adICkMdf4gr_MqQyvdRWz46oeNS/s640/blogger-image-1186822988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjmiD8jTIDSs75WdnPf2RFdNMVr4vLKqLsFxgQOzJa6SUutMnmeKmCMZBdgR6vqYyJ3P8vq7F7U6KWAeaNY0nFQ9djPUKRBUnoqTAn5OEEufQ9rgB3adICkMdf4gr_MqQyvdRWz46oeNS/s640/blogger-image-1186822988.jpg"></a></div></div><br></div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com0tag:blogger.com,1999:blog-5934524343914134469.post-77412487592260022282016-08-02T11:40:00.001-04:002016-08-02T11:41:58.012-04:00Watermelon Caprese SaladWho doesn't love a caprese salad? It's got ripe tomatoes, mozzarella and fresh basil. Topped off with a drizzle of balsamic vinegar. It's summer in a salad. I changed my usual caprese into watermelon caprese. I was having friends over for a BBQ and thought possibly the kids would be more into a watermelon salad than a tomato salad? And they loved it! Adults did as well. Watermelon is a great alternative to tomatoes- they are crisp and sweet and take salt well- just like tomatoes do. Plus it looks dang beautiful. You really can't go wrong here. Try this one at your next summer soirée! <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWj4TjxWoOyfZacxan9JATn2Z22teSaxXBXoT5TcOuIZNiORmpCK9_bNVdO0qPnefzCFEV_5OSKlkmQXOKxjqym3FACnny2W2sNLFS3GIuMEglyODLwgFELKKgUgv9EHCWXCaNPaleVMJ5/s640/blogger-image-2140071276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWj4TjxWoOyfZacxan9JATn2Z22teSaxXBXoT5TcOuIZNiORmpCK9_bNVdO0qPnefzCFEV_5OSKlkmQXOKxjqym3FACnny2W2sNLFS3GIuMEglyODLwgFELKKgUgv9EHCWXCaNPaleVMJ5/s640/blogger-image-2140071276.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Watermelon Caprese Salad </b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Fridge</u>:</div><div class="separator" style="clear: both;">4 cups of watermelon or 10-12 1/2 inch slices. </div><div class="separator" style="clear: both;">1 large ball of mozzarella (about 10 oz) sliced 1/2 inch thick </div><div class="separator" style="clear: both;">3 cups or handfuls of arugula, cleaned</div><div class="separator" style="clear: both;">2 tbs basil, julienned </div><div class="separator" style="clear: both;">1 tbs mint, julienned </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Counter</u>:</div><div class="separator" style="clear: both;">1 corn on the cob, cooked and corn kernels removed (about 3/4 cup) </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Pantry</u>:</div><div class="separator" style="clear: both;">3/4 tsp salt</div><div class="separator" style="clear: both;">Fresh pepper to taste </div><div class="separator" style="clear: both;">Olive oil to drizzle</div><div class="separator" style="clear: both;">Balsamic glaze to drizzle </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Tools</u>:</div><div class="separator" style="clear: both;">Cutting board</div><div class="separator" style="clear: both;">Chopping knife </div><div class="separator" style="clear: both;">Measuring cups/spoons</div><div class="separator" style="clear: both;">Platter or serving bowl </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">On your platter place your clean and dried arugula. Layer it evenly. Then place one watemelon slice and one mozzarella slice, alternating until the platter is filled. Sprinkle salt and pepper over the top. Then add the corn cut off the cob, julienned mint and basil. You can refrigerate at this point until ready to serve. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Once ready to serve, drizzle some good olive oil and balsamic glaze (or vinegar if you prefer) over the top. I'm a huge balsamic glaze fan (hello sweet tooth!) so I prefer to use that. Serve and enjoy! Xo</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7FvNK3WZecEI9pFjBmHRgTZZtYPl6rTP4owABuEy_lXtcP07ll0jjAuXsTgLwXvf4PqgUYr_78V3CJCnAT2Ww87_QREQsWqt_BbDutZXydfGK5Ek-axyynLdDq9IR222hftWFyiMy8WI/s640/blogger-image--690942726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7FvNK3WZecEI9pFjBmHRgTZZtYPl6rTP4owABuEy_lXtcP07ll0jjAuXsTgLwXvf4PqgUYr_78V3CJCnAT2Ww87_QREQsWqt_BbDutZXydfGK5Ek-axyynLdDq9IR222hftWFyiMy8WI/s640/blogger-image--690942726.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IOrUEN5QB1kqWlBk6m4DSgf_9PtfAzo4js2LOIWAfFtzb5W_YZRYPjrdcg41rlxBB51vN8AuBbN5H8i0eS8UBq6kmA8VgRM-N21KkkUgtU0md5aIxu0KK1NLCXXQBPNDp1RQYAN8AgU_/s640/blogger-image-1270744212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IOrUEN5QB1kqWlBk6m4DSgf_9PtfAzo4js2LOIWAfFtzb5W_YZRYPjrdcg41rlxBB51vN8AuBbN5H8i0eS8UBq6kmA8VgRM-N21KkkUgtU0md5aIxu0KK1NLCXXQBPNDp1RQYAN8AgU_/s640/blogger-image-1270744212.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YG75qu9cCsR2ZPH3RshTqeLbe0aiu3pyOgsuAl0xcZ9uICdRs9MBp_Mn_5shJRtojxFRAhVsPRLc5Zaiep1e_9oZiHfEkmArcEWSNJNtP2FQe0u8kMry4Il2XcBuVO4mQTPmDyZlLzF5/s640/blogger-image--1896964316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YG75qu9cCsR2ZPH3RshTqeLbe0aiu3pyOgsuAl0xcZ9uICdRs9MBp_Mn_5shJRtojxFRAhVsPRLc5Zaiep1e_9oZiHfEkmArcEWSNJNtP2FQe0u8kMry4Il2XcBuVO4mQTPmDyZlLzF5/s640/blogger-image--1896964316.jpg"></a></div><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAG-LPs7fhgrL_c3nrhx4Yh-Vu31wRhAPdBIQoF82yIGdX_fF4qajn-RFsH9Pby7Ecz6uexR75l8m5AbfY2jpUnJSG3Zm1MMrK9wfnqILHbFTkmRnd32WCgYYVb_ytecQJS2e-7D-UeYG/s640/blogger-image--398873650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAG-LPs7fhgrL_c3nrhx4Yh-Vu31wRhAPdBIQoF82yIGdX_fF4qajn-RFsH9Pby7Ecz6uexR75l8m5AbfY2jpUnJSG3Zm1MMrK9wfnqILHbFTkmRnd32WCgYYVb_ytecQJS2e-7D-UeYG/s640/blogger-image--398873650.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5LTGmvSbYDHRHRWX0ZYndfsczasuBVVjBA73UNd9o69cDlw__kG2NGBxvZ8KrszDeeMuTdrKMbcaj7Hnd8lMC7gVsvjABsx1XWJb9GVpE57zrJB3J__Nd356QENy390qNRBYDelA0rWj/s640/blogger-image-273642825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5LTGmvSbYDHRHRWX0ZYndfsczasuBVVjBA73UNd9o69cDlw__kG2NGBxvZ8KrszDeeMuTdrKMbcaj7Hnd8lMC7gVsvjABsx1XWJb9GVpE57zrJB3J__Nd356QENy390qNRBYDelA0rWj/s640/blogger-image-273642825.jpg"></a></div><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq62kaOlqvPEC96gu6FWU4Yd-qG1FQ4celKn_cZMjgEL6gkmSO3SqNGX3wOuTkmGCnVo9pp3Aiof__yqLr2vvu6_8C_p9x69zktpX_LMwPDfjLQppvbz7zrDrY-Ke8w0gX2IHfox2VLjUY/s640/blogger-image-745597769.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq62kaOlqvPEC96gu6FWU4Yd-qG1FQ4celKn_cZMjgEL6gkmSO3SqNGX3wOuTkmGCnVo9pp3Aiof__yqLr2vvu6_8C_p9x69zktpX_LMwPDfjLQppvbz7zrDrY-Ke8w0gX2IHfox2VLjUY/s640/blogger-image-745597769.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div></div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com1tag:blogger.com,1999:blog-5934524343914134469.post-3943387169061447022016-07-20T23:08:00.001-04:002016-07-28T11:32:32.320-04:00Summertime GuacamoleAll BBQs require guacamole. And cheese. Oh and maybe, French onion dip. Actually that's pretty much what I serve as appetizers for all occasions- solely because I love them all. Guacamole is a dip that is so easy but I feel like people are more apt to buy it ready made. Why people?! It's so simple and much better homemade. Trust me! <div>This guac combines the three major summer staples-tomatoes, basil and corn. It's a really simple way to change up the standard guac- and the crunch from the corn is oh so good! Try this at your next BBQ! </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGa8ERl-JzOv2nTwN0dFi__y2nLqHGNzYqzhqN2ohfoxU-nKlapd8UY1s6haiOWQSfi-FQefj4slQifh0wslML0E9tjccWAhwGT12bZGLVGmaYHKuyFXSQd-JCTu5MlBgc8dWgR9EDa4Vw/s640/blogger-image-1860966274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGa8ERl-JzOv2nTwN0dFi__y2nLqHGNzYqzhqN2ohfoxU-nKlapd8UY1s6haiOWQSfi-FQefj4slQifh0wslML0E9tjccWAhwGT12bZGLVGmaYHKuyFXSQd-JCTu5MlBgc8dWgR9EDa4Vw/s640/blogger-image-1860966274.jpg"></a></div></div><div><br></div><div><b>Summertime Guacamole</b></div><div><br></div><div><u>Fridge</u>: </div><div>1 1/2 tbs basil, minced </div><div>1 tbs jalapeño, deseeded (more if you like it spicy </div><div>1 tbs sour cream </div><div><br></div><div><u>Counter</u>:</div><div>2 ripe avocados, removed from skin, deseeded and roughly chopped (about 3-4 cups) </div><div>1 small ripe tomato, finely minced (about 1/2 cup) </div><div>1/2 small yellow onion, finely minced (about 1/3 cup) </div><div>1 corn on the cob, cooked and cut off the cob (about 3/4 cup) </div><div>Juice of 1 lime (about 1 1/2 tbs) </div><div>1/2 tsp of garlic, minced </div><div><br></div><div><u>Pantry</u>: </div><div>1 1/2 tsp salt </div><div>Lil' fresh cracked pepper </div><div>1/2 tsp hot sauce (optional) </div><div><br></div><div><u>Tools</u>:</div><div>Medium mixing bowl</div><div>Spoon or fork </div><div>Measuring cups/spoons</div><div>Cutting board </div><div>Chopping knife </div><div><br></div><div>In the medium bowl I add corn, onions, garlic, tomatoes, basil, sour cream, jalapeño and hot sauce if you're using it. Mix it all up. I like to add my avocado, lime juice and salt n pepper last because I like my guacamole more on the chunky side than the purée side. Once you add the avocados, lime juice and seasonings you can use your fork or spoon to mash it up to your desired consistency. </div><div>Serve it with salty tortilla chips and a delicious cerveza or cocktail on the side and you've got the perfect summertime appetizer! Enjoy! Xo</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiD6Lp4Brchj1dzRgdXel9EH6QTs7DsXe3Fa2g618Oeyf9mb6fezDauFVyDuOsshz9ehPBRDxA_RWnyyrBRuofRknLGb4Mx00qg6zjAqYGWeH5HXUtbEVTR4WbwxkW5VgkXcCBME8enLwx/s640/blogger-image-1595051602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiD6Lp4Brchj1dzRgdXel9EH6QTs7DsXe3Fa2g618Oeyf9mb6fezDauFVyDuOsshz9ehPBRDxA_RWnyyrBRuofRknLGb4Mx00qg6zjAqYGWeH5HXUtbEVTR4WbwxkW5VgkXcCBME8enLwx/s640/blogger-image-1595051602.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMiaM9h4Q_2nf4nBpzoXRwrU_GqSTZymcoMEeLqN1HAunFmzQQm2ntIGpWbdO5C-i2JNhg5yzC82p0tpcDDx86huirOmQ0XwfHRqyUwDEU-bfU-WeZmXidWq_cAPjwjpE_nglzJGJcOss/s640/blogger-image--1850725972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMiaM9h4Q_2nf4nBpzoXRwrU_GqSTZymcoMEeLqN1HAunFmzQQm2ntIGpWbdO5C-i2JNhg5yzC82p0tpcDDx86huirOmQ0XwfHRqyUwDEU-bfU-WeZmXidWq_cAPjwjpE_nglzJGJcOss/s640/blogger-image--1850725972.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3y69dPYE2t9Tuq-wPmdQsg7Oy3BayE8RRpmaXfMVP6myuhpvhibqenuk7Zu5Rlgsi23XsKC1Vg0F2qSrkEumw1Xd8VP6FvB4p6hdyvj4HZYo0VVZ3f6KV7i7nHKYdK5YKQFmUz7DpajP/s640/blogger-image-194003191.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3y69dPYE2t9Tuq-wPmdQsg7Oy3BayE8RRpmaXfMVP6myuhpvhibqenuk7Zu5Rlgsi23XsKC1Vg0F2qSrkEumw1Xd8VP6FvB4p6hdyvj4HZYo0VVZ3f6KV7i7nHKYdK5YKQFmUz7DpajP/s640/blogger-image-194003191.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsPSQxrmoF6KO51R-6Uy7Ex5uCQhgtFN4Ai_M_Q46w6HnVaJKTXE-ae9E9lnokIPBRqe-VqaWGQ2Zx4VgGFNltH9DOnVMZ28m5HPrNriSuO36_qZOOwJoINhQyH9PAkeqNXRSbagZQQtr/s640/blogger-image-1985564426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsPSQxrmoF6KO51R-6Uy7Ex5uCQhgtFN4Ai_M_Q46w6HnVaJKTXE-ae9E9lnokIPBRqe-VqaWGQ2Zx4VgGFNltH9DOnVMZ28m5HPrNriSuO36_qZOOwJoINhQyH9PAkeqNXRSbagZQQtr/s640/blogger-image-1985564426.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98EjjcMckYtEI8uFq0-isDT78QQ9PkaEoVRu91z7gg52nfJmal9sA4cfZ0nn4F5jRUkbIqFFzYN58mbQCpXIxeT7eHbpSUVjXjiHaR1dHm2vUAs527xC5muMx_xt28SwkMPpg54vNOzHs/s640/blogger-image-1168423369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98EjjcMckYtEI8uFq0-isDT78QQ9PkaEoVRu91z7gg52nfJmal9sA4cfZ0nn4F5jRUkbIqFFzYN58mbQCpXIxeT7eHbpSUVjXjiHaR1dHm2vUAs527xC5muMx_xt28SwkMPpg54vNOzHs/s640/blogger-image-1168423369.jpg"></a></div></div><div>J</div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com0tag:blogger.com,1999:blog-5934524343914134469.post-68776773082146216412016-07-20T20:08:00.001-04:002016-08-06T07:59:26.315-04:00Cucumber Gin RickeySummertime calls for outdoor cocktails. Light, yummy, delicious cocktails and boy does this Cucumber Gin Rickey have you covered! It's refreshing and with the cooling effect of cucumber it's a great drink for these hot summer days. And it has been HOT lately! Find shade and these ingredients and get on it. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUEctVtJ0H9l8hltZkNEdijmJMdy1VOLP3e43Hu818lm4ZvC2K0ZUmLDkxzSLdenVau0C_thQTHF5B9X7vpOp0sPoWP3b-B-qQ_i9yslsGgLuY3DO6RB5UZpMZBEppOZkcgB1dN8os5wq/s640/blogger-image--1765542590.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUEctVtJ0H9l8hltZkNEdijmJMdy1VOLP3e43Hu818lm4ZvC2K0ZUmLDkxzSLdenVau0C_thQTHF5B9X7vpOp0sPoWP3b-B-qQ_i9yslsGgLuY3DO6RB5UZpMZBEppOZkcgB1dN8os5wq/s640/blogger-image--1765542590.jpg"></a></div><br><div><b>Cucumber Gin Rickey</b></div><div><br></div><div><u>Fridge</u>:</div><div>6 quarter inch thick slices of cucumber, extra sliced for garnish </div><div>6 mint leaves, extra for garnish </div><div><br></div><div><u>Freezer</u>:</div><div>Ice for cups (enough to fill two lowball glasses) </div><div><br></div><div><u>Counter</u>:</div><div>Juice of 1 lime (about 3 tbs) </div><div><br></div><div><u>Pantry</u>:</div><div>3/8 cup gin (I measured 1/4 cup and then 1/8 of a cup) </div><div>3/4 can of ginger beer </div><div><br></div><div><u>Tools</u>:</div><div>Muddler or potato masher </div><div>Pitcher or large bowl </div><div>Strainer </div><div>Mixing spoon </div><div>2 lowball glasses </div><div><br></div><div>In the pitcher add cucumber slices, mint leaves and lime juice. Using your muddler (or potato masher) smash the cucumber and mint leaves until well bruised. Add your gin and mix well. At this point you can strain out the mashed pulp or keep it as is- whatever you prefer. </div><div><br></div><div>Fill your lowball glasses with ice. Equally divide the gin & lime mixture into the two glasses. It should be about 1/3 cup of liquid per cup. Top glasses with ginger beer. Add mint and cucumber for garnish and serve. </div><div><br></div><div>Enjoy this drink!! It's perfect for summer! Xo</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeGqOQN382vn57Lc0QWefQDxy4kXmjeYS5tYvFhKaQao3ZIw70W1_9LBA0U9DP5vLCBZ8zG_ApXu5nRpBnb6k6683Aj4oatdNvqEgWu28ameQ3HVLB5BK6nW61UtTmwX57MlivFHATMb9/s640/blogger-image-1369063238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeGqOQN382vn57Lc0QWefQDxy4kXmjeYS5tYvFhKaQao3ZIw70W1_9LBA0U9DP5vLCBZ8zG_ApXu5nRpBnb6k6683Aj4oatdNvqEgWu28ameQ3HVLB5BK6nW61UtTmwX57MlivFHATMb9/s640/blogger-image-1369063238.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwZDbrCXgfuV8jE935ljItJDY0uuDcsF1hppj3MMJ3S67qsvp9NRtWm7NxG0rv8Lwg6PMhFSevuKiQI6dfDbqe-Ft-E-IcNTajQRUFPlgB0T5FdQF0Zx9T9tSmhXQgpBcBEG7Suwwawy1/s640/blogger-image--1828410811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwZDbrCXgfuV8jE935ljItJDY0uuDcsF1hppj3MMJ3S67qsvp9NRtWm7NxG0rv8Lwg6PMhFSevuKiQI6dfDbqe-Ft-E-IcNTajQRUFPlgB0T5FdQF0Zx9T9tSmhXQgpBcBEG7Suwwawy1/s640/blogger-image--1828410811.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7ZKvLSP8LtXkQhG0KwABKcaNhCLTEdwPvncVISNOb18bMyx5dT4lPl3GLUqonHe2A0nkOe7nU9QzNzfI6Yb5NSjU4iLckpEvuXfUdNXs9TkrmILHA25A4Q0IixGy6VnUeYC8P9qqapZn/s640/blogger-image-208455167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7ZKvLSP8LtXkQhG0KwABKcaNhCLTEdwPvncVISNOb18bMyx5dT4lPl3GLUqonHe2A0nkOe7nU9QzNzfI6Yb5NSjU4iLckpEvuXfUdNXs9TkrmILHA25A4Q0IixGy6VnUeYC8P9qqapZn/s640/blogger-image-208455167.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12qNn3OzQB7uvcPXchGtROA4kBl_5YrBlAeZc4yDwY2Mstuvf3QvaLIC6DA9LeJIFlfNj7QCUdd1JhrJlPJxfHVi5mk6HbJ6Hgm5e7iBrnKQe5ks8cAkeEgGCQZJOJ_lH5zpSzHLLwjtp/s640/blogger-image-1086348361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12qNn3OzQB7uvcPXchGtROA4kBl_5YrBlAeZc4yDwY2Mstuvf3QvaLIC6DA9LeJIFlfNj7QCUdd1JhrJlPJxfHVi5mk6HbJ6Hgm5e7iBrnKQe5ks8cAkeEgGCQZJOJ_lH5zpSzHLLwjtp/s640/blogger-image-1086348361.jpg"></a></div><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Ran9IXdiOclGPzMM644ugN24XmbHkpO-mu8oiW9SHRFZivU7mK-BtPW8HNHaWfcQMDC46axLNEYGteatLhtjniJJ_ZpzlMCrdc-rcl9d4IRbS-Gl9QQFfiabMbxjfFHbEHoIXhyphenhyphenKipqb/s640/blogger-image--1347197066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Ran9IXdiOclGPzMM644ugN24XmbHkpO-mu8oiW9SHRFZivU7mK-BtPW8HNHaWfcQMDC46axLNEYGteatLhtjniJJ_ZpzlMCrdc-rcl9d4IRbS-Gl9QQFfiabMbxjfFHbEHoIXhyphenhyphenKipqb/s640/blogger-image--1347197066.jpg"></a></div></div><div><br></div></div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com0tag:blogger.com,1999:blog-5934524343914134469.post-54572208500868601222016-04-21T21:44:00.001-04:002016-04-22T07:08:59.748-04:00Blackberry Mint MojitosTGIF people, T.G.I.F. <div><br></div><div>Working on my own start-up business has made me very appreciative of Friday afternoons. As a chef, I've never been very good at the business/office end of things- talking on the phone, meetings, email, blah blah. Even with my own restaurant- I tended to avoid that whole office side of it (thank the high heavens for good lawyers). But now I'm waist deep in the business side and I can almost see the end- it's so close!! So this cocktail entry is for everyone who has had a long week and has busted their butts to get it all done. I feel like I've killed it this week...so hurrah to me! I'd like to dedicate this cocktail to everyone who works an office 9-5...I respect you mucho! Salud and Happy Friday!! <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsDSbClQkhu2cIc4Hd0YGLYm5HP2cdSxDeOcQf5uXt7joaoN1kJYFhn6MrZw85hsFAQUvG0GEbQ3CSMZIkZvuqm8Gs73_HI8bvYp5Om4-76ekM9SrmwT0RQR1AiJBW2i2Pus0lQWiZUBf/s640/blogger-image-1738965844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsDSbClQkhu2cIc4Hd0YGLYm5HP2cdSxDeOcQf5uXt7joaoN1kJYFhn6MrZw85hsFAQUvG0GEbQ3CSMZIkZvuqm8Gs73_HI8bvYp5Om4-76ekM9SrmwT0RQR1AiJBW2i2Pus0lQWiZUBf/s640/blogger-image-1738965844.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Blackberry Mint Mojitos</b> </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Fridge</u>: </div><div class="separator" style="clear: both;">1/3 packed cup of mint leaves plus extra for garnish </div><div class="separator" style="clear: both;">1 cup blackerries plus extra for garnish</div><div class="separator" style="clear: both;">1/4 lime fresh lime juice </div><div class="separator" style="clear: both;">2 cups of ice cubes </div><div class="separator" style="clear: both;">1 12oz can of lime or plain seltzer </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Counter</u>:</div><div class="separator" style="clear: both;">2 cups water plus 1 cup extra </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Pantry</u>:</div><div class="separator" style="clear: both;">1 cup dark rum</div><div class="separator" style="clear: both;">1/2 cup light rum</div><div class="separator" style="clear: both;">1 cup sugar </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Tools</u>:</div><div class="separator" style="clear: both;">Large pitcher</div><div class="separator" style="clear: both;">Potato masher </div><div class="separator" style="clear: both;">Measuring cups </div><div class="separator" style="clear: both;">Cutting board </div><div class="separator" style="clear: both;">Knife </div><div class="separator" style="clear: both;">Large spoon</div><div class="separator" style="clear: both;">Small pot </div><div class="separator" style="clear: both;">Strainer </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In the pot add 2 cups of water, 1 cup of sugar and 1/3 cup packed mint leaves. Boil on medium until all the sugar is dissolved, about 5 minutes. Turn off and allow to cool completely. This time also helps the flavors meld and become mint simple syrup. Strain mint leaves out and set aside. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Add both rums and lime juice to your pitcher. Add the blackberries and muddle using your potato masher. Then add your strained mint simple syrup, the extra cup of water and 2 cups of ice. Stir well. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Right before serving add the can of plain or lime seltzer. Serve with a sprig of mint and a couple blueberries and you've got a great Friday night cocktail. Perfect for the warm weather. Enjoy! Xo</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uaSV83bx3vnZJMDAOLXdmVsWIcTfTdCiGzk6-AHWsWdIQlpE3zBBEAmUqnECG9DIzHy1vsNRZ22QmWnsLQbnSAfwS3CVfCbTxi5gh9SblPeZML4uYNF9ytt9tXUm0abYTdYeLTx8fo2C/s640/blogger-image-1412725664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uaSV83bx3vnZJMDAOLXdmVsWIcTfTdCiGzk6-AHWsWdIQlpE3zBBEAmUqnECG9DIzHy1vsNRZ22QmWnsLQbnSAfwS3CVfCbTxi5gh9SblPeZML4uYNF9ytt9tXUm0abYTdYeLTx8fo2C/s640/blogger-image-1412725664.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlquGR692F1M60NooCJSTMDgAuStWh6EE1tXco5wE1RbHKcA5toMlmTJzgnEfnWDhisiCDvrdcZ4GY4TfJprX-C7a44Me2etcHSm3a4tEPGc3mo7kKBWlLOcqRgMBeu_b_-GobVcDdNxKi/s640/blogger-image--392429507.jpg" imageanchor="1" style="margin-left: 1em; 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As a graduate of UNC at Wilmington- I always felt an allegiance to my other NC state schools. Go Carolina! <div>A couple days after they lost, I came across this recipe for Tar Heel Pie. Fate? Yes thank you. Anything that combines brownies and shortbread cookies is an automatic favorite for me. This is a rich decadent pie and definitely calls for whipped cream (fresh only please) or vanilla ice cream. My mouth is drooling as I type this. Can you eat pie before 9am? </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-nOrsIKWE8fnz5Z2WKH5gIVNcUvCv7OepQj3yK23u55VOcJ-f6ZT3TrM4m5uyFr8AA3CYnI2CXxEa2P6YGmTi0msi65vLuaEZ2l9iiVg1xNVIUrb6sbpZAha3Hz1ot5-Z1LIv8QGVCuym/s640/blogger-image--815872728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-nOrsIKWE8fnz5Z2WKH5gIVNcUvCv7OepQj3yK23u55VOcJ-f6ZT3TrM4m5uyFr8AA3CYnI2CXxEa2P6YGmTi0msi65vLuaEZ2l9iiVg1xNVIUrb6sbpZAha3Hz1ot5-Z1LIv8QGVCuym/s640/blogger-image--815872728.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Tar Heel Pie</b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Crust</u></div><div class="separator" style="clear: both;">3/4 cup room temperature butter </div><div class="separator" style="clear: both;">1/3 cup confectioners sugar</div><div class="separator" style="clear: both;">2 cups ap flour </div><div class="separator" style="clear: both;">Small pinch salt </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Filling</u></div><div class="separator" style="clear: both;">Fridge</div><div class="separator" style="clear: both;">3/4 cup melted butter (hot) </div><div class="separator" style="clear: both;">2 eggs </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Pantry</u></div><div class="separator" style="clear: both;">3/4 cup ap flour</div><div class="separator" style="clear: both;">1/3 cup white sugar </div><div class="separator" style="clear: both;">1/2 cup brown sugar </div><div class="separator" style="clear: both;">1 1/2tsp vanilla extract </div><div class="separator" style="clear: both;">1 cup semi-sweet chocolate chips plus extra 1/4 cup </div><div class="separator" style="clear: both;">3/4 tbs instant espresso or coffee concentrate </div><div class="separator" style="clear: both;">1/3 cup shredded coconut </div><div class="separator" style="clear: both;">1 cup chopped pecans</div><div class="separator" style="clear: both;">1/4 tsp salt </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Tools</u>:</div><div class="separator" style="clear: both;">1 small microwaveable bowl</div><div class="separator" style="clear: both;">1 medium bowl </div><div class="separator" style="clear: both;">Large mixing bowl</div><div class="separator" style="clear: both;">9 1/2 inch pie plate </div><div class="separator" style="clear: both;">Spatula </div><div class="separator" style="clear: both;">Measuring cups/spoons </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Preheat oven 350 degrees.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">For the crust: </div><div class="separator" style="clear: both;">In the medium bowl add the 2 cups of ap flour, 1/3 cup confectioners sugar and a small pinch of salt. Mix well. Add the 3/4 cup softened butter. Mix (I used my hands) all together and then press into the pie crust- pressing evenly onto the bottom and the sides. It should make a 1/4 to 1/2 inch thick shortbread crust. Set aside. This does not need to be baked.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In the small microwaveable bowl add 3/4 cup butter. Microwave until the butter is liquid and hot. Add the 1 cup of chocolate chips to the bowl and stir until chocolate is melted and smooth. Add both your sugars and eggs. Stir. Then add your vanilla extract and instant espresso. Stir. It will begin to thicken as it cools. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In the large bowl, add the 3/4 cup of ap flour and salt. Mix. Pour the chocolate bowl onto the flour. Using your spatula mix and then add the shredded coconut, chopped pecans and extra 1/4 cup of chocolate chips. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Pour the filling into the pie crust. Put into the oven and bake for 35 to 40 minutes or until a slight crust forms on the filling. It is best to under bake rather than over bake this filling. You want a moist chewy filling. Remove from oven and allow to cool completely before decorating with whipped cream. Or better yet- screw decorating and eat warm with vanilla ice cream AND whipped cream. So good. Enjoy! Xo</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQl5TDewfho7QNHsBHw6xUSgPPYILQg34Y8bDij3nVwCr6ferBnMwhyrdlb52yocldH_8AeoSW1BEWOyiPJcbA61rgKLv_b45f6M6VOCX6KDGWiJGsBnFdwV4C2qUU266Pf0F5SJJ6CnmE/s640/blogger-image--1630427533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQl5TDewfho7QNHsBHw6xUSgPPYILQg34Y8bDij3nVwCr6ferBnMwhyrdlb52yocldH_8AeoSW1BEWOyiPJcbA61rgKLv_b45f6M6VOCX6KDGWiJGsBnFdwV4C2qUU266Pf0F5SJJ6CnmE/s640/blogger-image--1630427533.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCuhLqZSzoDjy4FvOd6j9P5hAqI2je65rge9J1KH00cULyrjCl_ME2-Atrk-7gshpl5VxSj0Y35jLIuhjEbah4KHQx3tLI0fzOyDhgpdQc8OsCanEXYWMBhePYyqXmjG601os0cME8q1v/s640/blogger-image-1215294494.jpg" imageanchor="1" style="margin-left: 1em; 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So I have made it my mission to attempt to recreate his fave Saturday morning treat. And according to him, I succeeded. Yay! <div><br></div><div>Although I must say I never tried them at the coffee shop, they definitely have a unique subtle early grey flavor and are pretty dang good. It's not an overwhelming tea flavor, which is what I expected using the actual tea leaves but it's subtle and tastes great with an afternoon cuppa tea. Better yet I made a large batch and froze half to make whenever we feel like more. It's a great make-ahead cookie dough. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxV41sA-mhJIow8n2tJmy0TFCW1Aj3vM9qO34ig-1RnJKqKFtG8DE0cGytTkP29ppjVDqN28N3VpfAj4MWCCPxNWnrbhRQ10qkfr2SQzdnDoDJPN6vS4GJjM7SmqhRA5cefBVAxP7T6O5S/s640/blogger-image--1525382611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxV41sA-mhJIow8n2tJmy0TFCW1Aj3vM9qO34ig-1RnJKqKFtG8DE0cGytTkP29ppjVDqN28N3VpfAj4MWCCPxNWnrbhRQ10qkfr2SQzdnDoDJPN6vS4GJjM7SmqhRA5cefBVAxP7T6O5S/s640/blogger-image--1525382611.jpg"></a></div><div><br></div><b>Earl Grey Sugar Cookies</b> </div><div><br></div><div><u>Fridge</u>:</div><div>8 tbs unsalted butter, softened</div><div>1 egg</div><div><br></div><div><u>Pantry</u>:</div><div>6 bags or about 2 tbs earl grey tea leaves </div><div>2 1/4 cup ap flour</div><div>1 1/2 tsp cornstarch </div><div>2 tsp baking powder</div><div>1/2 cup white sugar plus 3 tbs extra </div><div>3/4 tsp vanilla extract</div><div>1/3 cup condensed milk </div><div>1/2 tsp salt</div><div><br></div><div><u>Tools</u>:</div><div>Measuring cups/spoons</div><div>Immersion blender or food processor </div><div>Handheld mixer </div><div>2 large bowls</div><div>Spatula</div><div>Cutting board or clean counter </div><div>Plastic wrap </div><div>Sharp knife </div><div>Baking tray </div><div><br></div><div>In one bowl cream together the butter and 1/2 cup of white sugar. Once well mixed add the condensed milk and egg. Blend for a minute more and then add the vanilla extract. Mix for a few seconds more and then set aside.</div><div><br></div><div>In other bowl or inside your food processor add the ap flour, baking powder, salt, cornstarch and earl grey tea leaves. Using the immersion blender or food processor- blend until the dry ingredients look speckled with tea leaf dots. </div><div><br></div><div>If the dry ingredients are in a food processor- pour them into the other large bowl. Add the other bowl of wet ingredients to the dry ingredients. I prefer to mix this all by hand. But feel free to use a wooden spoon also. This will be your cookie dough.</div><div><br></div><div>If you want perfect circles or squares (rectangles?) like in my photos, you need to chill the dough in order to cut it. If you want drop cookies or don't have the time- feel free to bake as is- but the cookies will spread out more. </div><div><br></div><div>I lined my cutting board with plastic wrap and made the dough into a log. I wrapped it up and pressed each side of my log hard into the cutting board to create four sides. And I shaped it as best I could into a long even square log. I placed it in the fridge for four hours to chill. At this point I removed the log and sprinkled my cutting board with the extra 3 tbs of white sugar and rolled my log into it. I sliced the pieces into 1/3 inch slices and baked half of the log for my boyfriend, saving half for a future craving. These do not spread or need a lot of room on your baking tray. </div><div><br></div><div>Preheat your oven to 350 degrees and bake for 12 to 15 minutes. I did not use baking spray but you can line your baking tray with parchment paper for easy clean up. The cookies do not take on a lot of color- barely golden on the edges. They come out a little soft but harden when cooling- making them perfect for dipping into your afternoon tea! Enjoy! Xo</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OwZ_jfnFT7s1Hmhdzk3Nsgm1qGvqSgQ3HI2CLUCLbCxBh1XJ4k5dsmus5dH44urOFpAc-C8u-DBubV2Y_FRlRMvsRm5o-ILHOYT9Sm69RVdMFOtuPzYqvDHqHu6LpSsCep1E4Dyv9OIk/s640/blogger-image--117349021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OwZ_jfnFT7s1Hmhdzk3Nsgm1qGvqSgQ3HI2CLUCLbCxBh1XJ4k5dsmus5dH44urOFpAc-C8u-DBubV2Y_FRlRMvsRm5o-ILHOYT9Sm69RVdMFOtuPzYqvDHqHu6LpSsCep1E4Dyv9OIk/s640/blogger-image--117349021.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFISBI18DoXm5peXD4efAYZV5kjTMI3nr9Ds_BxCCSfjqnMQ7GBnW1LtbKFTP1MpDaEtcmFEvkZmAO_jYstX3f8OZ4pazs0Ewdyms18aUJqBv7i7uV7-t_bGIFOBJ14n7K-SH-0hfyxS8I/s640/blogger-image--1168538140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFISBI18DoXm5peXD4efAYZV5kjTMI3nr9Ds_BxCCSfjqnMQ7GBnW1LtbKFTP1MpDaEtcmFEvkZmAO_jYstX3f8OZ4pazs0Ewdyms18aUJqBv7i7uV7-t_bGIFOBJ14n7K-SH-0hfyxS8I/s640/blogger-image--1168538140.jpg"></a></div><br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcqTYh3i3vTdx54ytw7lWcOf5qBSSepqqGu3UuROGxXw74q8_KBR5U-sWDdvh52T0H-N1EbhqTxL5fBovu3cQynGOC1RLw41WWAzFQ0nRlB8Pvkh4auyVi7ScYzH6dRKeZRrjFOoFuinL/s640/blogger-image-880089236.jpg" imageanchor="1" style="margin-left: 1em; 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Thank goodness I went against my instinct and made this salad because it was delicious!! I want to eat this on salad greens, in lettuce wraps, in regular wraps, on bread- anything I can put this in or on, I want it! I really thought it was going to be mediocre but boy was I wrong. It's delicious and very hearty and filling. It's pretty much going to be my vegetarian option for chicken salad from now. And you can use vegan mayo and coconut yogurt in order to make it vegan- just as delicious! Plus you can make this on a Sunday and it keeps all week- great for taking to work for lunch. I could go on and on about this salad but just trust me and make it...like right now.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzfM3o41aR5xhEtg8sRqCqE5IMQl9f71DzNainBM6WbywOWRxDr-U0p4el38MFDhITP2rd2gw04CfWp6CfmiPPiDjykAYZ0WQNnVGTMGnV5GPpmKLwzq9hsemJUI2r6kc6XTsywsiovR6/s640/blogger-image--616401010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzfM3o41aR5xhEtg8sRqCqE5IMQl9f71DzNainBM6WbywOWRxDr-U0p4el38MFDhITP2rd2gw04CfWp6CfmiPPiDjykAYZ0WQNnVGTMGnV5GPpmKLwzq9hsemJUI2r6kc6XTsywsiovR6/s640/blogger-image--616401010.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Chickpea & Mango Curry Salad </b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Fridge</u>:</div><div class="separator" style="clear: both;">1/2 cup Greek plain yogurt</div><div class="separator" style="clear: both;">2 tbs mayo</div><div class="separator" style="clear: both;">1 tbs Italian parsley, minced </div><div class="separator" style="clear: both;">3 tbs scallions, thinly chopped </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Counter</u>:</div><div class="separator" style="clear: both;">1 large mango, peeled and small diced </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Pantry</u>: </div><div class="separator" style="clear: both;">1- 1lb, 13 oz can of chickpeas, drained and washed </div><div class="separator" style="clear: both;">1/3 cup golden raisins</div><div class="separator" style="clear: both;">1/3 cup cashews, roughly chopped </div><div class="separator" style="clear: both;">1 1/2 tsp curry powder</div><div class="separator" style="clear: both;">1 tsp white wine vinegar </div><div class="separator" style="clear: both;">1/2 tbs honey</div><div class="separator" style="clear: both;">2 tbs mango jam </div><div class="separator" style="clear: both;">1/2 tsp salt </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Tools</u>:</div><div class="separator" style="clear: both;">1 large bowl</div><div class="separator" style="clear: both;">1 small bowl</div><div class="separator" style="clear: both;">Wooden spoon </div><div class="separator" style="clear: both;">Small whisk or fork</div><div class="separator" style="clear: both;">Cutting board </div><div class="separator" style="clear: both;">Chopping knife </div><div class="separator" style="clear: both;">Measuring cups/spoons </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In large bowl add rinsed chickpeas, diced mango pieces, cashews, golden raisins, minced parsley and scallions. Mix well.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In small bowl add Greek yogurt, mayo, vinegar, mango jam, curry powder, honey, and salt. Whisk well. Pour this sauce (I like mine creamy so this makes a lot- use less if you want a drier salad) over the chickpea mixture. Mix well and serve right away or refrigerate. This will keep in the fridge for a week. I had mine on top of salad greens (no extra dressing needed) or you can wrap in lettuce wraps or whole wheat wraps for a handheld meal. It's great just eating out of Tupperware in front of the fridge- but who does that?! Enjoy it! Xo</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZC2aDnibZUwLNPvob0Ls5KcfP2abcWgWjPT5yphh8LR4n5p9Cca7XO1ECTOyQaIKEuOmHRRyX0Q9_dRuuwrEUlAwN2s5_eAOxhaV0sFTCov3nvj-KYVvFQbLdpY0Aq80Zu6kWFOWYOxqq/s640/blogger-image--1368657476.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZC2aDnibZUwLNPvob0Ls5KcfP2abcWgWjPT5yphh8LR4n5p9Cca7XO1ECTOyQaIKEuOmHRRyX0Q9_dRuuwrEUlAwN2s5_eAOxhaV0sFTCov3nvj-KYVvFQbLdpY0Aq80Zu6kWFOWYOxqq/s640/blogger-image--1368657476.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisile6eUKMr8avJE6r3kTlKhMMHt6dcoC-BRUNAZLiNh3RXpWbkx4HmxUEK7Siq9tlpsqwWomk8ayIM3tNStdGNaaB0iGCewol8vd6O8UMZZ0zSzokTi37v3cz2sV6sITafyzHKNTpo0u-/s640/blogger-image--1183668242.jpg" imageanchor="1" style="margin-left: 1em; 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The day where the hardest question you should face is should I have breakfast in bed or on the couch? I'm normally a couch person myself but there is one constant on Sundays- I stay in my pajamas for as long as the day allows. This delicious breakfast allowed me to be in my pajamas and out of the kitchen. I prepped it the night before and just tossed it in the oven this morning. Fifty minutes later breakfast was ready to serve. So simple and it was ahh-mazing!<div> <div>I used cinnamon raisin challah bread from a bakery in Boston called Cheryl Ann's in Brookline. But you can use any cinnamon raisin bread that's dried out and thicker sliced. If you lay the bread out for a few hours it dries out nicely. When you start with a great product like Chery Ann's challah bread- then it's pretty hard to not get a quality baked French toast. So start with your favorite bread and this will end up great! </div><div><br></div><div>Bonus: it's a great menu item for when you have guests over. You can entertain while the oven is doing all the work. </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg6qG2muTKKfy8ZYd4kVHn6lJx-VyMXIgd-v3TctZ69rmtdMveTLAVpoZ9no3kAJoe9d4QTLi6QWHvhO1xtzyaCSVkNX4dH8dFql4sawRA2XnxvPAh0I9KhffPC4zEjCIJOFPtd2DDf2V/s640/blogger-image-183065000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg6qG2muTKKfy8ZYd4kVHn6lJx-VyMXIgd-v3TctZ69rmtdMveTLAVpoZ9no3kAJoe9d4QTLi6QWHvhO1xtzyaCSVkNX4dH8dFql4sawRA2XnxvPAh0I9KhffPC4zEjCIJOFPtd2DDf2V/s640/blogger-image-183065000.jpg"></a></div><br></div><br></div><div><b>Cinnamon Raisin Baked French Toast</b> </div><div><br></div><div><u>Fridge</u>:</div><div>7 eggs</div><div>3/4 heavy cream </div><div>2 cups milk </div><div>1/4 cup cold butter (4 tbs) </div><div><br></div><div><u>Counter</u>:</div><div>4 1/2-5 cups dried out and hand torn cinnamon raisin bread </div><div><br></div><div><u>Pantry</u>:</div><div>2 tsp vanilla extract</div><div>1/2 tsp salt</div><div>1/4 cup white sugar </div><div>1/4 tsp cinnamon </div><div>1/4 cup light brown sugar</div><div>1/4 cup ap flour </div><div>Pinch of nutmeg </div><div>Canola oil spray </div><div><br></div><div><u>Optional</u>:</div><div>Pure maple syrup or whipped cream for serving </div><div><br></div><div><u>Tools</u>:</div><div>Large mixing bowl</div><div>Small bowl </div><div>Whisk</div><div>Measuring cups spoons</div><div>2 qt baking dish </div><div>Plastic wrap </div><div><br></div><div>Prepare the night before (or at least 4 hours baking): </div><div><br></div><div>Spray baking dish with canola oil spray or rub down with butter. Add the torn up pieces of cinnamon raisin bread to the baking dish. </div><div><br></div><div>In large bowl add the eggs, milk, heavy cream, vanilla, cinnamon, white sugar and nutmeg. Whisk well until sugar is dissolved. Pour over the cinnamon raisin bread. Cover with plastic wrap and press down firmly, careful that the liquid doesnt overflow. Place in the fridge overnight or for at least 4 hours.</div><div><br></div><div>Streusel topping: In the small bowl add the remaining ingredients- cold butter, light brown sugar and all purpose flour. Using your hands mix everything together until it forms a wet sand consistency. Set aside to pour on top of the soaked cinnamon raisin bread before baking.</div><div><br></div><div>Preheat oven to 350 degrees. Remove dish from fridge and take off the plastic wrap. Sprinkle the streusel topping evenly over the top. </div><div><br></div><div>Place dish into the oven and bake for 50 minutes to an hour. You will know it is done when the top is crispy and it's still a little spongy to touch. Remove from oven and allow to cool for 10 to 15 minutes before serving. Serve with maple syrup or whipped cream. Or both!! Enjoy! Xo</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw7bXTeK-HlGJXDV7nfcFSHU_7fqesXxYnFZMmdc4ETHypHkcTx07fFjOcK2TeZmK0TwnGh0fLyUd7FCx8TZf2nlVQjdoEHE1Wu4603qtevIqy3Jdl-ju6_JKspy_uOw-fQXxnlcWlueO/s640/blogger-image-12314713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw7bXTeK-HlGJXDV7nfcFSHU_7fqesXxYnFZMmdc4ETHypHkcTx07fFjOcK2TeZmK0TwnGh0fLyUd7FCx8TZf2nlVQjdoEHE1Wu4603qtevIqy3Jdl-ju6_JKspy_uOw-fQXxnlcWlueO/s640/blogger-image-12314713.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGn06R7g0gYrcTjMxHmncdyyZFumimVW9RUuvlZlqulpJZbRhSPCjaNk_nZdMQq7XtfhTK-uqE7I5HodfPIFwiU2PeR9Str5x5vezy2oRaS-9F_RM8p3jv04IuUnD3zkkQ83fVmXtgbzU/s640/blogger-image-1150542249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGn06R7g0gYrcTjMxHmncdyyZFumimVW9RUuvlZlqulpJZbRhSPCjaNk_nZdMQq7XtfhTK-uqE7I5HodfPIFwiU2PeR9Str5x5vezy2oRaS-9F_RM8p3jv04IuUnD3zkkQ83fVmXtgbzU/s640/blogger-image-1150542249.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZIThMRL_Aw-r_ZuXmBs3S8qBqYWMUhJITuYW4rnKa9OaTpJqNTcfJH4iIJdZe7AGx_gnTBMjqWsPIHwC9PPT1D42lhktT11i_O7laZ-1GlETl86JEwHXAPttPVXvc2zBfo-2v-gfnBEwM/s640/blogger-image--868691629.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOemWTp-2QPlyrOdT1il2G_Xu_UiBaYeLZFzOYBDp2ZFiFBmhsOq-Odu-GteDbAgwKZdrblEVlYlKCPCp8ihyphenhyphenaC9hO-s57VEg3HturzXJWzsHNdnRg6gK13UUBHKnNRf_yW9uDH1fD6Es/s640/blogger-image--1288637837.jpg"></a></div></div><div><br></div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com1tag:blogger.com,1999:blog-5934524343914134469.post-15148246048499273532016-02-18T10:41:00.001-05:002016-02-18T11:33:52.302-05:00Fennel & Coconut MusselsI think I can speak for all Fijians when I say that we LOVE our coconut milk. Growing up one of my jobs was scraping the coconuts to squeeze out fresh coconut milk. There is nothing in the world like fresh squeezed coconut milk. But in the states we use canned which is good but not great. Oh the sacrifices we make! <div>Coconut is constantly paired with seafood in Fiji- everything from seaweed to clams to fish. We call it lolo and it might just be seafood's best friend. </div><div>While I'm backing up my boyfriend on his recent health movement- I made these awesome fennel and coconut mussels. The flavor profile is much more Thai than Fijian but the end result is just damn delicious. Plus mussels are such a cheap seafood so it's worth giving these a try! </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5OB9XUbhx5rBQipVoic45qU7lRfYdmLhBcPH3rsQpthD5JPPeL97aCKSu7sWNgvqg0eDrlfGiaQWhqhyphenhyphen416bdOMYSvG2NdZm3ht4oTbM5myaFOBVI9oouUEMJm2b5S_B3VId8D4qCb9T/s640/blogger-image--2092687448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5OB9XUbhx5rBQipVoic45qU7lRfYdmLhBcPH3rsQpthD5JPPeL97aCKSu7sWNgvqg0eDrlfGiaQWhqhyphenhyphen416bdOMYSvG2NdZm3ht4oTbM5myaFOBVI9oouUEMJm2b5S_B3VId8D4qCb9T/s640/blogger-image--2092687448.jpg"></a></div><br></div><div><b>Fennel & Coconut Mussels </b></div><div><br></div><div><u>Fridge</u>:</div><div>2-2 1/2 lbs raw mussels (check for cracked or already opened mussels and discard, remove beards*) </div><div>2 to 2 1/4 cups fennel, small dice </div><div>3 lemongrass stalks, roughly hammered with the back of your knife OR 2 tbs of jarred lemongrass with juice </div><div>2 tbs cilantro, minced</div><div>1 tbs basil, minced</div><div>2 tbs scallions, minced </div><div>1/2 jalapeño, minced with seeds (optional if you don't want spice/heat) </div><div><br></div><div><u>Counter</u>:</div><div>1 medium shallot minced, about 1/2 cup </div><div>3 garlic cloves, minced </div><div>Zest of 1 lime </div><div>Juice of 2 limes </div><div>1 1/2 tsp ginger, grated </div><div><br></div><div><u>Pantry</u>:</div><div>1- 14 oz can of lite coconut milk </div><div>2 tbs cornstarch </div><div>2 tbs canola oil </div><div>2 tsp salt</div><div>Fresh pepper to taste </div><div>1/2 tsp ground coriander </div><div>1 1/2 tbs Thai green curry (optional if you want stronger Thai flavors- I did not add this) </div><div><br></div><div><u>Tools</u>:</div><div>Large pot or Dutch oven with lid </div><div>Wooden spoon </div><div>Cutting board </div><div>Chopping knife</div><div>Measuring cups/spoons </div><div>1 large bowl </div><div>Colander or strainer </div><div><br></div><div>In the large bowl add your mussels. Be sure to remove all the cracked or already open mussels. Sometimes you can tap the open mussels to see if they will close up- if they do, you can still cook with them. Make sure you never seal the raw mussels in a bag or container. They need air to survive so make sure your fish monger pokes holes in the bag or open the bag before refrigerating. Pour the 2 tbs of cornstarch over the mussels and then fill bowl with water making sure to cover the mussels. Allow to sit for 15 minutes. This helps get rid of any sand or grit remaining in the mussels. After 15 minutes strain and rinse under cold water. Set aside in fridge for cooking. </div><div><br></div><div>Heat canola oil in the large pot over medium heat. Once hot add fennel and shallots. Cook for 5 minutes or until shallots become opaque. Add the garlic, ginger and jalapeño. Cook for another 3-4 minutes. The fennel should begin to soften by this point. </div><div><br></div><div>Once fennel begins to soften, add the coriander, salt and pepper. Cook for another minute. Pour the coconut milk in and turn the stove to low. Add the lime zest and lime juice. If using fresh lemongrass (my store was out so I had to use jarred) add now. Simmer everything for 10 minutes- allowing flavors to meld. Taste at this point to see if you want more salt or pepper. </div><div><br></div><div>Now add mussels, cilantro, basil and scallions. You can reserve some fresh herbs to toss on top when serving as well. Cover the pot with the lid and cook for 5 to 7 minutes- stirring half way. The mussels should be open and ready to eat.</div><div><br></div><div>Remove from heat and serve immediately- adding fresh herbs if you want. You can serve it with rustic bread to dip in the sauce. These might be my new favorite mussel recipe! Enjoy! Xo</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedranaxjY3idLX0gEMm5QoqdH3PyUelB89Et0JXFm-0bJEB9dv5w-n15l4UYAgSBhm_7XkMAPKTKz8-VHAtqHtXPcwVktId9VJVY52Kh1gCAkSu5vf6rQyL2j3apD-8dIcO3hSHFFIK24/s640/blogger-image-173871013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedranaxjY3idLX0gEMm5QoqdH3PyUelB89Et0JXFm-0bJEB9dv5w-n15l4UYAgSBhm_7XkMAPKTKz8-VHAtqHtXPcwVktId9VJVY52Kh1gCAkSu5vf6rQyL2j3apD-8dIcO3hSHFFIK24/s640/blogger-image-173871013.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHJjKQfcLm46nj7umgRTpFYsDYZOyLcMN561kMBEl3WLK5A9xSXyACv-ss9QPOPIWfbUqij8amE3COey6k9aLHmYr4u4eQUY_rUpSOHrwREQu6Iz2VrJQARvBV-5NiFpHcts6nmHUV66c/s640/blogger-image--971371175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHJjKQfcLm46nj7umgRTpFYsDYZOyLcMN561kMBEl3WLK5A9xSXyACv-ss9QPOPIWfbUqij8amE3COey6k9aLHmYr4u4eQUY_rUpSOHrwREQu6Iz2VrJQARvBV-5NiFpHcts6nmHUV66c/s640/blogger-image--971371175.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLW4z7bRG0pzuGrpILsGHKOFHycAxbzogxYG1-7Cz-faeA___v_e3bh0sILgYvZyiUHIdU1ZrA49Q02TUBYbRfNunBbeEpZJV8MzO9P8ruazvIp76eKGu8iocDaOmCTOrZ3dGnJf2DecDD/s640/blogger-image--709341185.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zt-yh54efC66Jlwq_ak1Yn6_colSKRCKj1utElDXnjp4vV613AaTJ7F80SwFdCxem4dLdEt-wswwXpNOcaDTvgvbltbLKJZHZjV6jfseM5etPNySzbUKrqfTJoZokVsYEk3tCLbFJp0s/s640/blogger-image-1290811319.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oKyb4exKrjJFNmTfWFpRzsI3URDHzfEI2ElsUtVfmsY8XAisEAiJjoDs6Y93OpejKN89AXyBhpl_hx4aSgiXmV5JOmsPTP_-znXw68SUmHbV4YFSsJ2gQVJAva9emNpkBLzuPyiEoYzh/s640/blogger-image--2042064391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oKyb4exKrjJFNmTfWFpRzsI3URDHzfEI2ElsUtVfmsY8XAisEAiJjoDs6Y93OpejKN89AXyBhpl_hx4aSgiXmV5JOmsPTP_-znXw68SUmHbV4YFSsJ2gQVJAva9emNpkBLzuPyiEoYzh/s640/blogger-image--2042064391.jpg"></a></div></div><div><br></div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com0tag:blogger.com,1999:blog-5934524343914134469.post-79938284315808814032016-02-11T13:09:00.001-05:002016-02-12T07:24:58.204-05:00Apple Blueberry Cornmeal Griddle CakesWhat is a griddle cake, you ask? It's the same idea as a pancake with the added element of cornmeal and it's typically cooked on a flat griddle. I kicked these babies up with apples and blueberries and gosh damn they were good! I think I ate my weight in griddle cakes this morning. <div>You can make the batter the night before and surprise your favorite person this Valentine's Day with breakfast in bed. These will win you BIG points- trust me. I mean who doesn't love breakfast in bed?? (Hint, hint Chris) </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirISF-oci0tEAvCth9jacQDdlHlN2ZngoTNSENkILGPM3dBWCiry81KjMyZIeRU90UnhEYGdd8LbGO1LPk5wByk9JRXr47kdtU56gfs1cDugrBgRIgpv-U67taTiYra5zu3fLMlUXqWFKt/s640/blogger-image-2088777590.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirISF-oci0tEAvCth9jacQDdlHlN2ZngoTNSENkILGPM3dBWCiry81KjMyZIeRU90UnhEYGdd8LbGO1LPk5wByk9JRXr47kdtU56gfs1cDugrBgRIgpv-U67taTiYra5zu3fLMlUXqWFKt/s640/blogger-image-2088777590.jpg"></a></div><br></div><div><b>Apple Blueberry Cornmeal Griddle Cakes</b> </div><div><br></div><div><u>Fridge</u>:</div><div>3/4 cup milk (preferably whole) </div><div>1 egg</div><div>1 cup blueberries, washed and dried</div><div>Butter, maple syrup or whipped cream to serve (optional)</div><div><br></div><div><u>Counter</u>:</div><div>1 apple (I used Granny Smith)- peeled and grated (almost 3/4 cup) </div><div><br></div><div><u>Pantry</u>:</div><div>3/4 cup ap flour plus 1/2 tbs </div><div>3/4 cup cornmeal </div><div>1/2 tsp salt</div><div>2 1/2 tsp baking powder</div><div>1/3 cup white sugar plus 1 tbs </div><div>1 tsp vanilla extract </div><div>1- 3.9 oz individual applesauce (little less than 1/2 cup)</div><div>Canola oil spray</div><div><br></div><div><u>Tools</u>:</div><div>2 large mixing bowls</div><div>1 small mixing bowl</div><div>Whisk</div><div>Measuring cup/spoons</div><div>Peeler </div><div>Box grater </div><div>Griddle or large nonstick sauté pan </div><div>Spatula </div><div><br></div><div>In the small bowl add the blueberries, 1 tbs of white sugar and 1/2 tbs of ap flour. Mix well and set aside.</div><div><br></div><div>In one large bowl add 3/4 cup flour, cornmeal, salt, baking powder, and remaining 1/3 cup sugar. Whisk together well. </div><div><br></div><div>In the other large bowl add grated apples, applesauce, egg, milk and vanilla extract. Whisk well. </div><div><br></div><div>Add these wet ingredients to the dry ingredients bowl. Whisk until just combined and then add the entire bowl of blueberries (extra sugar and flour on the bottom as well). Gently mix to combine. </div><div><br></div><div>At this point you can refrigerate until the next morning. </div><div><br></div><div>Heat your griddle or sauté pan over medium heat. Once hot- spray with canola oil. Using a 1/2 cup measuring cup- add batter to center. Allow to spread on its own, shaking pan gently. Cook on first side until it begins to bubble slightly- a few minutes. Use the spatula to flip- do it gently so the blueberries don't fly out. Cook for another few minutes and then remove from the pan. Continue this until the batter is done. </div><div><br></div><div>Serve with whipped cream or some butter and syrup. Or best yet- all three!! Enjoy them this weekend!! Xo</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcZ0Hoqywe8LZmYYxqoIRP8WvM7XuUeBGO3-n0Q3rRMK_0ceIE_M8gjSEySS5SsCvV9rjlLgHEcSx6U9QwErZFP0-rdpvCq0FXqtQVNkwOYoCIH3RgHiQ0VLHgVtXiGfZGmCc6LNZpFuK/s640/blogger-image-1860764050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcZ0Hoqywe8LZmYYxqoIRP8WvM7XuUeBGO3-n0Q3rRMK_0ceIE_M8gjSEySS5SsCvV9rjlLgHEcSx6U9QwErZFP0-rdpvCq0FXqtQVNkwOYoCIH3RgHiQ0VLHgVtXiGfZGmCc6LNZpFuK/s640/blogger-image-1860764050.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CoU29nFnVxI83AFhYnsK-Axsth3Goq4lpGguQOeaVEkpJSkBVmliMR0JAMppC9do3fIDFHYMg7Q8LF4hiCSGkpkFeLaXhLu3j2iKJtMvwJAz8MAogDcppDG8g_aVshy1gOQOISkPnMeN/s640/blogger-image-1896303647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CoU29nFnVxI83AFhYnsK-Axsth3Goq4lpGguQOeaVEkpJSkBVmliMR0JAMppC9do3fIDFHYMg7Q8LF4hiCSGkpkFeLaXhLu3j2iKJtMvwJAz8MAogDcppDG8g_aVshy1gOQOISkPnMeN/s640/blogger-image-1896303647.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9s8_RPiPWa4ugUDWQn06mVQPdqXQ3RatJsXcdsZg8k62hzNZ5HSJ2IfiS8hsntNcT6ZlNVuotOWUjzkwjOKjcv1E5rDNdY2k07mLXTjbfO3Zli4QsLAlvPtUueEljIK_GUgGZE4myaEH/s640/blogger-image-1381903532.jpg" imageanchor="1" style="margin-left: 1em; 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I love pairing them together in savory dishes and even cocktails (Lemon Rosemary French 75- yes please!!). But I have never thought of making them into a sweet treat until yesterday. I had all these ideas but I was craving something I'd want to eat with vanilla bean ice cream. So lemon rosemary pound cake with a streusel center became my next recipe mission. And bonus it will be the perfect treat to bring to my boyfriends parents house this weekend! Yay! Happy weekend everyone! <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDD1-qsrpDDAP2Ne0dKNsxYeCKTRvqXAy5MIXFmgpHFIJS5VE2zJKyLJ6tX3es3jmB_yK8BlABma6vWuVFr2Tqmcz1ogmsqtR6d0UM6b5YY3PgOk3tN-vARKM3-T3AnxoLnvgpesy7QuyH/s640/blogger-image--1823335212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDD1-qsrpDDAP2Ne0dKNsxYeCKTRvqXAy5MIXFmgpHFIJS5VE2zJKyLJ6tX3es3jmB_yK8BlABma6vWuVFr2Tqmcz1ogmsqtR6d0UM6b5YY3PgOk3tN-vARKM3-T3AnxoLnvgpesy7QuyH/s640/blogger-image--1823335212.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Lemon Rosemary Pound Cake</b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Fridge</u>:</div><div class="separator" style="clear: both;">1 cup (2 sticks) butter, softened </div><div class="separator" style="clear: both;">4 tbs butter, cold </div><div class="separator" style="clear: both;">4 eggs </div><div class="separator" style="clear: both;">1 1/2 tsp rosemary, very finely minced </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Counter</u>:</div><div class="separator" style="clear: both;">1/4 cup fresh lemon juice </div><div class="separator" style="clear: both;">Zest of 1 lemon </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Pantry</u>:</div><div class="separator" style="clear: both;">1 1/2 cups all purpose flour plus 1/2 cup extra</div><div class="separator" style="clear: both;">1 1/2 tsp baking powder</div><div class="separator" style="clear: both;">1/2 tsp salt </div><div class="separator" style="clear: both;">1 1/4 cup white sugar</div><div class="separator" style="clear: both;">1/4 cup brown sugar </div><div class="separator" style="clear: both;">1 1/2 tsp vanilla extract </div><div class="separator" style="clear: both;">Canola oil spray </div><div class="separator" style="clear: both;">Confectioners sugar for dusting (optional) </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Tools</u>:</div><div class="separator" style="clear: both;">2 large mixing bowls</div><div class="separator" style="clear: both;">1 small mixing bowl</div><div class="separator" style="clear: both;">Measuring cups/spoons</div><div class="separator" style="clear: both;">Microplane </div><div class="separator" style="clear: both;">Cutting board</div><div class="separator" style="clear: both;">Chopping knife</div><div class="separator" style="clear: both;">Electric hand mixer </div><div class="separator" style="clear: both;">Spatula</div><div class="separator" style="clear: both;">9x5 loaf pan </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Preheat oven to 325 degrees. Spray loaf pan with canola oil. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In one large bowl cream together 11/4 cup white sugar and 2 softened sticks of butter using the electric hand mixer. Once creamy, add an egg- one at a time-<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> mixing in between each addition. Add vanilla extract, minced rosemary, lemon juice and lemon zest. Mix well. </span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In other large bowl add flour, salt, and baking powder. Mix well. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">With the electric mixer on- slowly add the dry ingredients into the wet bowl. Make sure the scrape down the sides and combine well. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In the third small bowl add brown sugar, cold butter and the extra 1/2 cup of flour. Mix using your hands until it becomes granular- similar to damp sand. Set aside. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Pour half of the batter into the loaf pan. Using the spatula spread evenly into the pan. Then take the streusel mixture and pour evenly onto the batter. Pour remaining batter on top and smooth out evenly with spatula. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Place loaf pan into preheated oven and bake for 45 minutes to an hour at 325 degrees. Cake is done when a toothpick comes out clean when poked in the center. Remove from loaf pan to cool and dust with confectioners sugar if you want to serve. Enjoy it! Xo</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUljrdc-tlbBs4cIm3rSsKa1UEqOd7MoarighjSEQ7Fzozwo-gIETKdZ3A6ScxyNb5SZltn1Uwbb6NghQODcFXK_0iSIVbt0YaaUAwD445Wv3feX-AJ5WYM4wgn3s0gUUld6KEDG-2EANd/s640/blogger-image-1842911396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUljrdc-tlbBs4cIm3rSsKa1UEqOd7MoarighjSEQ7Fzozwo-gIETKdZ3A6ScxyNb5SZltn1Uwbb6NghQODcFXK_0iSIVbt0YaaUAwD445Wv3feX-AJ5WYM4wgn3s0gUUld6KEDG-2EANd/s640/blogger-image-1842911396.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRkwCzgRJa0uRobF8mtZ_24nXG-FQqf25KH7lOP8ro-2O9SV__VMHIGUKBGp9uhbHIKOBrzRD8coz6F4295FbSADJsj0OJyGc5Ptn9jFOmkRs9ZY2ioARyYWiOxwfqrIJSGDoJPBcbQV_/s640/blogger-image-115407141.jpg" imageanchor="1" style="margin-left: 1em; 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This side pairs well with all proteins and is super healthy and tastes great! I'm not one to usually ride the kale train (it's good but come on people?!) but it sautes well while keeping its heartiness. And this isn't a recipe that really needs exact measuring- little more or less of anything won't hurt it- which helps a lot on Mondays when my brain isn't fully functioning for the work. Try it out and let me know how it goes! <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span><div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jImihjod3Qq9hwigT51tSh_G74bTiMvZAWkyqgzR9sv8c54wHhuXcoBii-2GKSmKgm-BBr8oo5wdtgXYY3UgPydYuYYoOjw0Wr_tleZYCwoObr3bqCh92nHYfSdOQnv-xaU1lMOKAinV/s640/blogger-image--982974669.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jImihjod3Qq9hwigT51tSh_G74bTiMvZAWkyqgzR9sv8c54wHhuXcoBii-2GKSmKgm-BBr8oo5wdtgXYY3UgPydYuYYoOjw0Wr_tleZYCwoObr3bqCh92nHYfSdOQnv-xaU1lMOKAinV/s640/blogger-image--982974669.jpg"></a></div><br></div><div><b>Sautéed Kale & Roasted Sweet Potato </b></div><div><br></div><div><u>Fridge</u>:</div><div>2-3 cups or large handfuls of baby kale, roughly ripped up</div><div><br></div><div><u>Counter</u>:</div><div>3 cups sweet potato, peeled and medium dice </div><div>2 garlic cloves, minced</div><div>Juice of half lemon, approximately 1 1/2 tbs </div><div>1/2 medium onion, thinly sliced (about 3/4 cup) </div><div><br></div><div><u>Pantry</u>:</div><div>1 tsp chili powder </div><div>1/4 tsp crushed red pepper flakes</div><div>2 1/2 tbs olive oil </div><div>2 tsp salt</div><div>Fresh pepper to taste </div><div><br></div><div><u>Tools</u>:</div><div>Baking sheet</div><div>Sauté pan</div><div>Wooden spoon </div><div>Measuring spoons/cups</div><div>Cutting board</div><div>Chopping knife </div><div><br></div><div>Preheat oven to 375 degrees. </div><div><br></div><div>Place peeled and diced sweet potatoes on baking sheet. Sprinkle with 1 1/2 tbs olive oil, chili powder, 1 tsp salt and fresh cracked pepper to taste. Toss with your hands to cover all pieces well. Place baking sheet in the oven and bake for 45 minutes to an hour or until they are easily pierced with a knife. Remove from oven and set aside. </div><div><br></div><div>Heat sauté pan over medium heat. Add 1 tbs of olive oil. Once oil is hot- add onions and garlic- stirring consistently for a few minutes. When they have begun to soften, add crushed red pepper flakes and sauté for a minute longer. Then add your kale and remaining 1 tsp of salt and fresh pepper to taste. </div><div><br></div><div>Sauté for a few minutes until leaves just begin to wilt slightly and then squeeze half the lemon over it. Toss well. Sauté for a minute more before adding the roasted sweet potatoes. Sauté for another 30 seconds to a minute and then remove and serve. Enjoy! Xo</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mvdrVoKjg9VZzOnD4NvCjR2LvqGNcJ9Ea1rzvMXstIqeKZwXNCeGWr3iCACSqYzZx7Fc6ZmDDppfhkqHtJfkrhYSPHNCc4k3iOvMReJJbZ3cOAtV_F2DVdfaqeye3c22reR11apg9xb7/s640/blogger-image--1161334957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mvdrVoKjg9VZzOnD4NvCjR2LvqGNcJ9Ea1rzvMXstIqeKZwXNCeGWr3iCACSqYzZx7Fc6ZmDDppfhkqHtJfkrhYSPHNCc4k3iOvMReJJbZ3cOAtV_F2DVdfaqeye3c22reR11apg9xb7/s640/blogger-image--1161334957.jpg"></a></div></div><div><br></div></div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com0tag:blogger.com,1999:blog-5934524343914134469.post-60279186318487974352016-01-31T08:39:00.005-05:002016-01-31T08:47:56.452-05:00Simple Sunday: Chocolate Banana BreadEasy as a Sunday morning is my constant life goal. Not that I'm avoiding hard work or complex life situations- bring it on! But sometimes you just need simplicity. Like right now I want to be in bed, drinking a chai latte and doing the Sunday crossword with my boyfriend with our dog at our feet. The simple life.<br>
<br>
This Sunday series will be filled with delicious, easy, go-to recipes that won't aggravate you on a Sunday. They will fit right in with Sunday living. And we are kicking it off with Chocolate Banana Bread. It takes regular banana bread just a simple step forward and you can use this bread as a brunch side, a dessert with vanilla bean ice cream or even make it into french toast!<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZupoFgPtmECVfIyzEV9URruMYmVxH7qvx0llySEvJkVAb4IuscPYh_zV2CjMOeQM3JeQL2MyOEuS5IqvS7K3GMEoJLz15iXeFpqXsOOzFTNsviZtQE5tseCTrHYQC7yb-LTY5hPDVceY/s640/blogger-image-330500966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZupoFgPtmECVfIyzEV9URruMYmVxH7qvx0llySEvJkVAb4IuscPYh_zV2CjMOeQM3JeQL2MyOEuS5IqvS7K3GMEoJLz15iXeFpqXsOOzFTNsviZtQE5tseCTrHYQC7yb-LTY5hPDVceY/s640/blogger-image-330500966.jpg"></a></div><br>
<br><b>
Chocolate Banana Bread</b><br>
<br><u>
Fridge</u>:<br>
1/3 cup sour cream<br>
1/4 cup butter, melted <br>
1 egg<br>
<br><u>
Counter</u>:<br>
3 overripe bananas<br>
<br><u>
Pantry</u>:<br>
1 1/2 cups all purpose flour<br>
1/2 tsp baking soda<br>
1 1/2 tsp baking powder<br>
1/2 tsp salt<br>
1/3 cup brown sugar<br>
3/4 cup white sugar<br>
1 tsp vanilla extract (or banana extract if you have it on hand) <br>
1/4 cup coconut oil, liquid form (you can microwave for 15 seconds if solidified)<br>
1/2 cup cocoa powder, unsweetened<br>
1/2 cup semi sweet chocolate chips, mini or regular<br>
canola oil spray or butter for pans <br>
<br><u>
Tools</u>:<br>
2 large mixing bowls<br>
1 whisk<br>
1 spatula<br>
1 9x5 inch bread pan<br>
Electric hand mixer<br><br>
Preheat oven to 325 degrees.<br>
<br>
In one bowl add the bananas, cooled melted butter, both sugars, egg, sour cream, vanilla extract and coconut oil. Using electric mixer- mix together well.<br>
<br>
In the other bowl add flour, baking powder, baking soda, salt, and cocoa powder. Mix together well.<br>
<br>
Using your spatula, slowly mix the dry ingredients into the wet ingredient bowl. Add the chocolate chips and mix until just incorporated.<br>
<br>
Spray your bread pan with canola oil spray and pour the batter into it. Place into the oven and bake for 50 minutes to an hour- checking after 40 minutes. I like to turn my bread around half way to ensure even baking.<br>
<br>
Remove from oven when top feels spongy and light to the touch. Allow to cool (if you can!) for 15 minutes before slicing. Enjoy! xo<br>
<br>
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPOZFPSfxLJd9LT_a4eF8KFznIziqNcGbZ3G0qohSgLmauxPFnQh5LbxxLfd31fLnL7J7qeqnUrf8fWqK4MmTtXKeu3NajWyhGsh-8Ue-XfTRcdiMLt0coTE2W6sFUrneWXVyKQmnecq_/s640/blogger-image--450294668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPOZFPSfxLJd9LT_a4eF8KFznIziqNcGbZ3G0qohSgLmauxPFnQh5LbxxLfd31fLnL7J7qeqnUrf8fWqK4MmTtXKeu3NajWyhGsh-8Ue-XfTRcdiMLt0coTE2W6sFUrneWXVyKQmnecq_/s640/blogger-image--450294668.jpg"></a></div><br></div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com0tag:blogger.com,1999:blog-5934524343914134469.post-36858681251949033612016-01-26T19:17:00.001-05:002016-01-27T07:28:18.293-05:00Chocolate Peanut Butter Banana Cream PieOk I know it's been practically an entire season since I've last blogged. We have had all the major holidays, our first blizzard and it's a brand new year. I get it- I am a slacker. I own it. I apologize to my blog fans. I love you. Mean it. Seriously though- I do mean it- you're the reason I do this. I just needed a little "me" time. I have done a lot of cooking and eating during this period of moi- let's call it research- so hopefully it reflects in my posts. Thank you for your patience!! <div><br></div><div>I made this pie last week because for some reason my boyfriend and I have been on a pie kick. We have made a new pie or dessert pretty much every week and we stuff our faces with it- and sometimes (rarely) we share. This pie was shared and a hit amongst friends and family. And I must say- it was pretty darn good. It is really easy and requires no baking- can't beat that for such a luxuriously delicious outcome. Try it out and let me know what you think! </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PC6S9HrxqOG9HceTnJ7DfpFMHfqXMD3V_iC8w3fAM4wwWmCaEprBm0QhKzNvVqYTmecZt6amZJAMo-CTjOmr7CV5giEj8E3Ur1cOMRbLeHA_MFGdfNZuCG29_nV2vPuXjio0NTfbzBtN/s640/blogger-image-1446973368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PC6S9HrxqOG9HceTnJ7DfpFMHfqXMD3V_iC8w3fAM4wwWmCaEprBm0QhKzNvVqYTmecZt6amZJAMo-CTjOmr7CV5giEj8E3Ur1cOMRbLeHA_MFGdfNZuCG29_nV2vPuXjio0NTfbzBtN/s640/blogger-image-1446973368.jpg"></a></div><br></div><div><b>Chocolate Peanut Butter Banana Cream Pie</b> </div><div><br></div><div><u>Fridge</u>:</div><div>4 oz cream cheese (1/2 pkg), room temperature </div><div>1 1/4 cups heavy cream plus 2 tbs </div><div><br></div><div><u>Counter</u>:</div><div>2-3 bananas sliced (I used 2 but would use 3 next time) </div><div><br></div><div><u>Pantry</u>:</div><div>1/4 cup honey roasted peanuts, minced</div><div>1 cup or approx 6 oz semi sweet chocolate chips </div><div>1/4 cup light brown sugar </div><div>3 tbs white sugar</div><div>1 tsp vanilla extract </div><div>1 1/2 cups creamy peanut butter </div><div>Pre-bought Oreo cookie crust* </div><div><br></div><div><u>Tools</u>:</div><div>3 bowls, one microwaveable </div><div>Electric hand mixer </div><div>Spatula </div><div><br></div><div>In one bowl add light brown sugar, cream cheese, 2 tablespoons of heavy cream and peanut butter. Mix until completely combined. It will be thick. </div><div><br></div><div>In second bowl add 1 cup of heavy cream, vanilla extract and 3 tbs of white sugar. Mix until soft peaks form- about 3 to 5 minutes. Using the spatula- slowly fold the whipped cream into the peanut bowl mixture. Set aside. </div><div><br></div><div>In microwaveable bowl add the chocolate chips and 1/4 cup of heavy cream. Microwave for 30 second increments, stirring every time, until the chocolate is smooth and melted. Be careful not to overcook the chocolate. Use 15 second intervals if you need to.</div><div><br></div><div>Lay the sliced bananas into the bottom of the Oreo crust. Layer until all bananas are used up. Sprinkle bananas with chopped honey roasted peanuts. </div><div><br></div><div>Pour the chocolate layer on top of the bananas and peanuts. Use the spatula to smooth out and cover all the bananas. </div><div><br></div><div>One covered in chocolate- pour the peanut butter mixture over the top. It will be a high pie- so pile it all on there. </div><div><br></div><div>Refrigerate the pie for at least 4 hours. I even like to freeze mine for 20 to 30 minutes before I cut into it for easier/cleaner cutting. Serve with whipped cream or vanilla ice cream. It's so delicious!! Craving it as I type this up. Enjoy! Xo</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF87h6qUmZBOz2U2_S9VPi4VqWIsyRqv7i43F6Yuyls1ULq_4IKUv1dWVG1I6fP5xMwR0e0jB3F_FgYKe1NpK-82eydpFCfGMjd_q2tmYmOgDKymaOXVnJQfFT85AnWW4nc7NDWrz4JQK5/s640/blogger-image--115067550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF87h6qUmZBOz2U2_S9VPi4VqWIsyRqv7i43F6Yuyls1ULq_4IKUv1dWVG1I6fP5xMwR0e0jB3F_FgYKe1NpK-82eydpFCfGMjd_q2tmYmOgDKymaOXVnJQfFT85AnWW4nc7NDWrz4JQK5/s640/blogger-image--115067550.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9P531QRWvD38pYCCuUbQ6_kExOBllEN3c95I0luTuY0j54-Q-S2SMdJQEoJG8dAtZ0Tl1QQ6mxFRcRvw1s00D1wLLjrBMP1w824oqyWjAssObrTtZ-dEsXAAmVlQUPD0gNwBSyFNAZsB/s640/blogger-image-1644183065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9P531QRWvD38pYCCuUbQ6_kExOBllEN3c95I0luTuY0j54-Q-S2SMdJQEoJG8dAtZ0Tl1QQ6mxFRcRvw1s00D1wLLjrBMP1w824oqyWjAssObrTtZ-dEsXAAmVlQUPD0gNwBSyFNAZsB/s640/blogger-image-1644183065.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcNxKggmOG7ROhGn5XRal3dWEkT0xZKZXQ-cEoS1temOSNUw3T9cp1Yz2TcXIJOXqauKAXanDGrcwNkb_5jm2qouRH8fzBBtJJuDFGS_lVOSYNB67-POr_NcLpkHPdkI4Lv5WqN4ifcSf/s640/blogger-image-670303651.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFcQ86elKS8wr_kiplr9aO8GEDTN_4wVzLVRDX9PDZ7O-srFtiRiWXJ7gOybpDOQMN9OLt7gL2uXlP1oIizR1UaSWEl1YnBlpkLJ-w3vtzCMLUVKEe9KLxWhvsMhP0xMPMtB5cibbxFjr/s640/blogger-image-1529924340.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCU9yoxQxdB8huq8H6NRy3gxxtPhU034ATXhCMvzILA-aXY3UF6ypyCw8g8UC1OZ0T8ezr4jvBbgpcD_MRHFHB5mu8Wd-N4Y0mzPyiOX0j8BYxnnikdv0UVuughoOoB_sdHAUEG5rflMY/s640/blogger-image--602092573.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCU9yoxQxdB8huq8H6NRy3gxxtPhU034ATXhCMvzILA-aXY3UF6ypyCw8g8UC1OZ0T8ezr4jvBbgpcD_MRHFHB5mu8Wd-N4Y0mzPyiOX0j8BYxnnikdv0UVuughoOoB_sdHAUEG5rflMY/s640/blogger-image--602092573.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWumXEVyhTd4HPd1HgA0Y3h-FTAbLbFVSTKftL5LdsctM3JOJSuWlb8IrkNm7Sm-Jh6naucE5cBls4i0h52FTO6pc1Z2ye42-Bx2g34kJsJzUcopHeUCRSrG4VzpdsZ2L3QBVNcIbvzAm/s640/blogger-image--537702081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWumXEVyhTd4HPd1HgA0Y3h-FTAbLbFVSTKftL5LdsctM3JOJSuWlb8IrkNm7Sm-Jh6naucE5cBls4i0h52FTO6pc1Z2ye42-Bx2g34kJsJzUcopHeUCRSrG4VzpdsZ2L3QBVNcIbvzAm/s640/blogger-image--537702081.jpg"></a></div><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk316XePiDRaetUibxEbmTsBqcob4pxKQBZXgxsql8S7QmQH3TN98HCQrlbduNQ3lpc1jlwNlo1Q2fQr8uGstkqc9hF7FEGtofW_mbNexTTCbkoFhiBs_Jo8P2mEYqWGZz_oOvv0O4vnK8/s640/blogger-image--365369730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk316XePiDRaetUibxEbmTsBqcob4pxKQBZXgxsql8S7QmQH3TN98HCQrlbduNQ3lpc1jlwNlo1Q2fQr8uGstkqc9hF7FEGtofW_mbNexTTCbkoFhiBs_Jo8P2mEYqWGZz_oOvv0O4vnK8/s640/blogger-image--365369730.jpg"></a></div><br></div><div>*I bought my Oreo crust because I was in a time crunch- but it's super simple to make. Take 25 Oreo cookies -no need to remove filling- and process them until small sandlike crumbs. Add 6 tbs of melted butter and mix together well. Firmly press the cookie crumbs into your pie dish. Refrigerate for 45 minutes to an hour. Ready to fill! </div><div> </div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com0tag:blogger.com,1999:blog-5934524343914134469.post-81491697698223844272015-11-17T08:53:00.001-05:002015-11-17T12:57:02.529-05:00Chunky Clam ChowderClam chowder has always been a favorite of mine. Even as a child when I ate around the clams and only ate the potatoes- it was still my second favorite soup (after my grandmothers cream of asparagus). This clam chowder has a lot going on- I like to add a bunch of vegetables and bacon to add texture and flavor. This is definitely not your traditional chowder- but I will say that my boss and boyfriend both said it's the best clam chowder they have EVER had- so screw tradition! <div><br></div><div>And although this soup is great for a chilly night, it is also fancy enough for a dinner party. And you can make it a few days ahead- allowing the flavors time to meld. Perfection!! <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6mZ9ct4v8BZWrPHJitZk155zLLgb3dTwCFVpKMH57MtiE48ToIms4zUBve7-86SgYSgFW7bu-tOvWP-O8Lu90qzV-jD6FciVSw8X-0ZHujP7b-fCd6rXesa26C7IZrIv1-KP5t1ErESG/s640/blogger-image-972938983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6mZ9ct4v8BZWrPHJitZk155zLLgb3dTwCFVpKMH57MtiE48ToIms4zUBve7-86SgYSgFW7bu-tOvWP-O8Lu90qzV-jD6FciVSw8X-0ZHujP7b-fCd6rXesa26C7IZrIv1-KP5t1ErESG/s640/blogger-image-972938983.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Chunky Clam Chowder</b> </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Fridge</u>:</div><div class="separator" style="clear: both;">3/4 lb thick cut bacon, 5/6 strips minced </div><div class="separator" style="clear: both;">1 tbs butter </div><div class="separator" style="clear: both;">2 cups leeks, thinly sliced and cleaned</div><div class="separator" style="clear: both;">1 cup carrots thinly sliced or diced small</div><div class="separator" style="clear: both;">3/4 cup red pepper, diced small </div><div class="separator" style="clear: both;">1 cup corn, off cob or frozen </div><div class="separator" style="clear: both;">1 tsp thyme, minced </div><div class="separator" style="clear: both;">1 tsp parsley, minced </div><div class="separator" style="clear: both;">2 cups heavy cream</div><div class="separator" style="clear: both;">2 cups whole milk </div><div class="separator" style="clear: both;">1 1/2 cups light milk </div><div class="separator" style="clear: both;">1 cup clam juice (8 oz jar) </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Counter</u>: </div><div class="separator" style="clear: both;">1 cup yellow onion, minced</div><div class="separator" style="clear: both;">2 garlic cloves, minced </div><div class="separator" style="clear: both;">2 cups red potatoes, diced, skin on </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Pantry</u>:</div><div class="separator" style="clear: both;">2 bay leaves </div><div class="separator" style="clear: both;">3 tbs flour </div><div class="separator" style="clear: both;">1 cup chicken broth </div><div class="separator" style="clear: both;">1/2 tsp old bay seasoning </div><div class="separator" style="clear: both;">4 (6.5 oz) cans of minced or chopped clams, not drained </div><div class="separator" style="clear: both;">1/2 tbs olive oil </div><div class="separator" style="clear: both;">1 1/2 tsp salt </div><div class="separator" style="clear: both;">Fresh pepper to taste</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Tools</u>:</div><div class="separator" style="clear: both;">Large pot or Dutch oven </div><div class="separator" style="clear: both;">Wooden spoon </div><div class="separator" style="clear: both;">Slotted spoon </div><div class="separator" style="clear: both;">Measuring cups/spoons</div><div class="separator" style="clear: both;">Cutting board </div><div class="separator" style="clear: both;">Chopping knife </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Heat butter and olive oil in soup pot over medium to high heat. Once hot add your diced bacon. Cook bacon until desired consistency. I like mine super crisp. Remove 2/3 of the bacon with the slotted spoon and leave 1/3 in the pan. This does not have to be exact. Turn heat on stove to medium. Do not drain oil. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Add the leeks, onions and garlic to the remaining bacon and oil. Cook for 5 minutes- stirring every minute or so. Add the red pepper, carrots, minced thyme, and 1/2 tsp of salt to the pot. Cook for another 5 minutes, stirring occasionally. </div><div class="separator" style="clear: both;">Now add the 3 tbs of flour to the pot. Stir constantly. Cook flour and vegetable mixture for a few more minutes. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Add the diced potatoes to the pot and sprinkle with 1/2 tsp of salt. Mix everything together and then add the liquids. Add the heavy cream, whole and light milk, chicken broth and clam juice. Stir and bring to a simmer. Add two bay leaves, 1/2 tsp of salt, pepper to taste and old bay seasoning. Keep the heat at a level that it's simmering and not boiling. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Simmer for 10-15 minutes before adding the 4 cans of chopped or minced (your preference of size, I used 2 of each) with all their liquids. Add the parsley and bacon you removed earlier- reserving some for garnish if you like- and cook for another 15 minutes. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Remove from heat and allow to cool slightly before serving. Or cool completely and put into the fridge- this lasts a week in the fridge. Reheat on the stovetop when ready to serve. Enjoy! Xo</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpHWmyOysgD1hNhYIOFdGYISuQE6okUOdz-21S9UYjmQotZHZSul6QLiXT6CFyEA3arY7NofFbYj1lbsp4wX2FK-_ujEu5dQDVMYKtVv1oTCqTqxZLHd_UbQI8uBljCETnc6zrkYh16N7/s640/blogger-image-1476857782.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpHWmyOysgD1hNhYIOFdGYISuQE6okUOdz-21S9UYjmQotZHZSul6QLiXT6CFyEA3arY7NofFbYj1lbsp4wX2FK-_ujEu5dQDVMYKtVv1oTCqTqxZLHd_UbQI8uBljCETnc6zrkYh16N7/s640/blogger-image-1476857782.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXK-BDFpRVg6qlzUeO_ixO-H79xs0MqLtVH7kdUinKZ1ihQkwZHm0iq1nF7vLkxbvlq8xIIcTD_cQf7UJE1nbvcBg86pqQqHN0ltlEZRotf-2eZ3YWEqG8D8ccNfsPx-Ha4YpOYk135aWY/s640/blogger-image-1124791893.jpg" imageanchor="1" style="margin-left: 1em; 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Salsa<div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Every "Taco Tuesday" on Instagram I find myself drooling over people eating tacos and I don't know why I'm not eating tacos for dinner. I get serious taco envy. So this week I joined the masses and made these delicious tacos. Like seriously delicious tacos. They are spicy and sweet and salty- everything a good taco should be! </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div>What makes these so good is the use of real chorizo. I went to my local Hispanic store and bought super spicy chorizo sausage and removed the casing for these tacos. If you can do that- I highly recommend it. Try to not use the dried chorizo you find in the cheese section- although good- it won't be the same. And we don't want mediocre tacos- we want damn delicious ones!! </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmCQbWhPP5TLCvQ7PsCpc53k_0toJIISxLIMVdojL6AEmbcrW54JvOrlwElBgCVVdqZNhb-4owFvg0t7pXuYHRTVxZsXk-DQwbLKroNUEBWIY7rB9FKNsn8F91S3ory8Hmd2WN89ACTqaf/s640/blogger-image-1978361590.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmCQbWhPP5TLCvQ7PsCpc53k_0toJIISxLIMVdojL6AEmbcrW54JvOrlwElBgCVVdqZNhb-4owFvg0t7pXuYHRTVxZsXk-DQwbLKroNUEBWIY7rB9FKNsn8F91S3ory8Hmd2WN89ACTqaf/s640/blogger-image-1978361590.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Chorizo, Mushroom & Potato Tacos with Roasted Pineapple & Tomatillo Salsa</b> </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Tacos</b> </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Fridge</u>: </div><div class="separator" style="clear: both;">1 lb chorizo sausage, casing removed</div><div class="separator" style="clear: both;">2 cups cremini mushrooms, sliced </div><div class="separator" style="clear: both;">1 tbs cilantro minced</div><div class="separator" style="clear: both;">Cotija cheese (optional for serving) </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Counter</u>:</div><div class="separator" style="clear: both;">2 cups potatoes, skin on and diced small </div><div class="separator" style="clear: both;">1 cup yellow onion, minced </div><div class="separator" style="clear: both;">2 garlic cloves, minced </div><div class="separator" style="clear: both;">Juice of 1/2 lime plus extra slices for serving </div><div class="separator" style="clear: both;">Corn tortillas for serving </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Pantry</u>:</div><div class="separator" style="clear: both;">1/2 tsp salt plus 1/2 tsp salt </div><div class="separator" style="clear: both;">1 tbs canola oil </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Tools</u>:</div><div class="separator" style="clear: both;">Large sauté pan</div><div class="separator" style="clear: both;">Wooden spoon </div><div class="separator" style="clear: both;">Small pot filled with cold salted water </div><div class="separator" style="clear: both;">Measuring cups/spoons</div><div class="separator" style="clear: both;">Colander </div><div class="separator" style="clear: both;">Cutting board </div><div class="separator" style="clear: both;">Chopping knife </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Salsa</b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Fridge</u>:</div><div class="separator" style="clear: both;">2.5 cups pineapple, roughly chopped</div><div class="separator" style="clear: both;">2 tbs cilantro, packed and roughly chopped </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Counter</u>:</div><div class="separator" style="clear: both;">2 1/2 cups tomatillos, leaves removed and quartered </div><div class="separator" style="clear: both;">Juice of 2 limes (about 4 tbs) </div><div class="separator" style="clear: both;">1 large garlic clove, skin on </div><div class="separator" style="clear: both;">1/4 cup water </div><div class="separator" style="clear: both;">1/2 small jalapeño deseeded (optional) </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Pantry</u>: </div><div class="separator" style="clear: both;">1/4 tsp ground cumin </div><div class="separator" style="clear: both;">1/4 tsp plus 1/2 tsp salt</div><div class="separator" style="clear: both;">1 tbs canola oil </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Tools</u>:</div><div class="separator" style="clear: both;">Medium baking tray lined with aluminum foil </div><div class="separator" style="clear: both;">Blender/food processor </div><div class="separator" style="clear: both;">Cutting board</div><div class="separator" style="clear: both;">Chopping knife</div><div class="separator" style="clear: both;">Measuring cups/spoons </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">For the salsa:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Preheat oven to 350 degrees for salsa. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Place pineapple, tomatillos, garlic and jalapeño if you're using on the prepared baking tray. Sprinkle with canola oil, 1/4 tsp of salt and 1/4 tsp of ground cumin. Place in oven and roast for 25-30 minutes or until tomatillos are softened and pineapples have some color. Remove from oven and allow to cool for 5 minutes.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Squeeze garlic out of skin and place that along with the rest of the roasted ingredients into the food processor or blender. Add 1/4 cup of water, juice of 2 limes, cilantro, 1/2 tsp of salt and pulse until you get desired consistency. Pour into container and refrigerate until ready to use. This will keep for a week in the fridge. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">For the tacos: </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Add diced potatoes into cold salted water in pot. Put over medium to high heat and bring to a boil for 8 minutes or until just before al dente. Drain and put aside.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Heat canola oil over medium heat. Add the onions and minced garlic. Cook for a few minutes and then add the mushrooms. Cook for about 5 minutes before adding the par boiled potatoes. Sprinkle everything with 1/2 tsp of salt. Continue to sauté and stir occasionally for a few more minutes. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Add the chorizo sausage with casing removed. Use your wooden spoon to break up in the pan. Cook for 8-10 minutes or until chorizo is cooked through. Sprinkle with 1/4 tsp of salt and stir. Squeeze half a lime juice on top and sprinkle with cilantro before serving. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Serve tacos on corn tortillas with extra cilantro, lime juice and cotija cheese or crumbled queso fresco. Enjoy!! Xo</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi310KZzrp11G6fEEg3rNDi-J3MJjOIkEVUWI4mxasXTIOPCM0ZIU5o4BtHv1NORuS003qJVHo7gEcb_LCfmgQ0atoR6Uo2axtoSoSoEA7kuIDP6HCxRSd747AmLFMkqVMTg3GJrOkBwrUf/s640/blogger-image-534792781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi310KZzrp11G6fEEg3rNDi-J3MJjOIkEVUWI4mxasXTIOPCM0ZIU5o4BtHv1NORuS003qJVHo7gEcb_LCfmgQ0atoR6Uo2axtoSoSoEA7kuIDP6HCxRSd747AmLFMkqVMTg3GJrOkBwrUf/s640/blogger-image-534792781.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RiLLcwcjpEc8yqQk_WgGi-AFv_YQXWBKV-lpHBzLRpISCJzwp_QG71McRBa-3h3KUbjFIIont8hB5tQxf2guIvUS99H_w9OMxfF6XQJKgAnCGmK-i-9Y-42iemOmeqCLziEtQh1DKX76/s640/blogger-image--1509965979.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHSPghGEAcRtqM1B2syUQQDmCo9kUa4MAYtUJuC3R-D2Rh2Ee021FDR8GP4fCNF2dt_2C05fuF35uduJc8-7w94vY0Hl8ZM-2301GEuVuvJtt2_wbfXjQkM0y_W4W7cj7l0okw_S534iJ/s640/blogger-image--1233177430.jpg"></a></div></div><div><br></div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com0tag:blogger.com,1999:blog-5934524343914134469.post-85922645458707279372015-11-03T17:39:00.001-05:002015-11-04T16:44:23.015-05:00Pomegranate & Pistachio Braised Brussels SproutsGetting kids to eat, and better yet, like Brussels sprouts is about as hard as its been for me to take Donald Trump seriously in politics. It's probably not going to happen- it's a love it or leave it sort of situation with these mini cabbages. <div>But I'm here to tell you that I got the kids to eat Brussels sprouts and say "I sorta like them" with this recipe- which is a huge (Donald trump voice) deal in my books!! </div><div>Not changing my mind on the ridiculousness that is DT- but if you're on the fence about Brussels sprouts- give this recipe a try- it's really easy and it's definitely a vegetable game changer! </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphQw06avuM2dNFjj_lQpPS6cD1UzRORJs7LC57CPxqd1f43FxzEN0_6ZKHUdOyRaNy2cZasI12g4keP_i8jRQ_T92D1QnXCuQmz5lc8gB65iM1wiTYUNWEbp_E08uamccRcmIj94lvxum/s640/blogger-image--1668016424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphQw06avuM2dNFjj_lQpPS6cD1UzRORJs7LC57CPxqd1f43FxzEN0_6ZKHUdOyRaNy2cZasI12g4keP_i8jRQ_T92D1QnXCuQmz5lc8gB65iM1wiTYUNWEbp_E08uamccRcmIj94lvxum/s640/blogger-image--1668016424.jpg"></a></div><br></div><br></div><div><b>Pomegranate & Pistachio Braised Brussels Sprouts</b> </div><div><br></div><div><u>Fridge</u>:</div><div>1 lb (about 4 cups) Brussels sprouts, bottoms cut off and sliced in half</div><div>3/4 cup pomegranate juice </div><div>3/4 cup apple cider</div><div>1/2 cup pomegranate seeds</div><div>1 tsp fresh sage, minced </div><div><br></div><div><u>Counter</u>:</div><div>1/3 cup shallots, minced </div><div>1 garlic clove, minced </div><div><br></div><div><u>Pantry</u>:</div><div>2 tbs maple syrup</div><div>1 tbs apple cider vinegar</div><div>1/3 cup pistachios, chopped </div><div>1/2 tsp salt</div><div>Fresh pepper to taste </div><div><br></div><div><u>Tools</u>:</div><div>Casserole dish </div><div>Aluminum foil </div><div>Small bowl</div><div>Whisk </div><div>Mixing spoon </div><div>Cutting board </div><div>Chopping knife </div><div>Measuring cups/spoons </div><div><br></div><div>Preheat oven to 375 degrees. </div><div><br></div><div>Place Brussels sprouts in the casserole dish. Spread evenly. </div><div><br></div><div>In small bowl add pomegranate juice, apple cider, maple syrup, apple cider vinegar, shallots, garlic, sage, salt and pepper to taste. Whisk it all together well. Pour this mixture over the Brussels sprouts. </div><div><br></div><div>Cover casserole dish with aluminum foil and place into heated oven. Bake for 30 minutes covered. Remove aluminum foil and add pistachios. Mix everything again before placing back into the oven. Bake for another 30 minutes uncovered. </div><div><br></div><div>Remove from oven and allow to cool for 5-10 minutes before adding the pomegranate seeds. Serve warm or at room temperature. Enjoy! Xo</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXY947oR8kN4m4DdVtEVwp5YN35GdcFzqyFsQFQO_XoF4SGw3fVQ2U5Z_SJ_WARaNgUCf8D_ePIZx-8IUJ2rkPdYwJSj6kFkuPVjtifQowYatAdTPkVyU37reysNcpuS_ovDcus-nx8k2H/s640/blogger-image--1214943463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXY947oR8kN4m4DdVtEVwp5YN35GdcFzqyFsQFQO_XoF4SGw3fVQ2U5Z_SJ_WARaNgUCf8D_ePIZx-8IUJ2rkPdYwJSj6kFkuPVjtifQowYatAdTPkVyU37reysNcpuS_ovDcus-nx8k2H/s640/blogger-image--1214943463.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCsyNYCncTcyoMW_r2RXEdxSmCUuzKA_QTj4OGQ6PHNS4mSz57Xc9cb2ynllTSx7-t_n7i41te_Nc3q5MlPNm-AQ2wMDpOesh7f3NgAun4TuzeZ5zSEBGmTO9LAZ84USm03piEsSl__tp/s640/blogger-image--2014907434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCsyNYCncTcyoMW_r2RXEdxSmCUuzKA_QTj4OGQ6PHNS4mSz57Xc9cb2ynllTSx7-t_n7i41te_Nc3q5MlPNm-AQ2wMDpOesh7f3NgAun4TuzeZ5zSEBGmTO9LAZ84USm03piEsSl__tp/s640/blogger-image--2014907434.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxt6cDbwuQKNX-9hAyvnYUkqEHiGSQw27op3BcNDyb3ChiyJ9KOo4tECOxxrKGUqnzVDTCpkSa2HJGn4XTItmqU_TETCwjuepvywBeJvITnEyA9XCwSXoOs6iYlkxykOIuHXT93Fp7syg/s640/blogger-image--753233115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxt6cDbwuQKNX-9hAyvnYUkqEHiGSQw27op3BcNDyb3ChiyJ9KOo4tECOxxrKGUqnzVDTCpkSa2HJGn4XTItmqU_TETCwjuepvywBeJvITnEyA9XCwSXoOs6iYlkxykOIuHXT93Fp7syg/s640/blogger-image--753233115.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBR9hKnhuRfYDUi_JsUsFUBVA67sxJxDQi9ZnQm06ygbz5xfN1-mKwv7FgMV_pLDG7fvA6b95fRnt2f8t1CdHSbxn4tp_V2x30-IPe0l-pTVyiE2sqeHTm9_VV6KV6vRXBnnVP1yIWVrsq/s640/blogger-image-1164112432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBR9hKnhuRfYDUi_JsUsFUBVA67sxJxDQi9ZnQm06ygbz5xfN1-mKwv7FgMV_pLDG7fvA6b95fRnt2f8t1CdHSbxn4tp_V2x30-IPe0l-pTVyiE2sqeHTm9_VV6KV6vRXBnnVP1yIWVrsq/s640/blogger-image-1164112432.jpg"></a></div></div><div><br></div>Anonymoushttp://www.blogger.com/profile/14942341630992223950noreply@blogger.com0