tag:blogger.com,1999:blog-20957567369580900062024-03-12T21:05:05.577-07:00Sassy PalateMelissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-2095756736958090006.post-21722827929618024172014-06-29T05:42:00.001-07:002014-06-29T05:42:51.512-07:00Peach and Granola Yogurt<p dir="ltr">This week's breakfast is a delightful treat of fresh Georgia peaches, granola and Chobani Greek yogurt.</p>
<p dir="ltr">One bowl includes 1/2 c Chobani Greek yogurt, 1/8 tsp vanilla extract, 1/4 tsp local honey, 1/3 c cranberry almond granola and 1/2 medium peach sliced.</p>
<p dir="ltr">I stirred the vanilla and honey into the yogurt prior to adding the peach and granola.</p>
<p dir="ltr">The dish is delicious, but I was a bit frustrated by slicing the peach.  The flesh wouldn't turn loose from the pit. I finally just cut the slices I had made off the pit. Anyway, that seems to be the only downside to this dish. </p>
<p dir="ltr">Bon appetite! </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxG9bK4SAGH3H-NrhVQGJGK8u9LVcG-ZTLCm2nVoiW8rE8rYxVrmJt7U_prhVTiiuXun1X9yqtR0pADojtBzghK_AK6jQxmCyiE_ex08pGiJLkAat2KZMkFizzjVoT0SAtDvrLt9JPDVA/s1600/20140629_080003_Richtone%252528HDR%252529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxG9bK4SAGH3H-NrhVQGJGK8u9LVcG-ZTLCm2nVoiW8rE8rYxVrmJt7U_prhVTiiuXun1X9yqtR0pADojtBzghK_AK6jQxmCyiE_ex08pGiJLkAat2KZMkFizzjVoT0SAtDvrLt9JPDVA/s640/20140629_080003_Richtone%252528HDR%252529.jpg"> </a> </div>Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com0tag:blogger.com,1999:blog-2095756736958090006.post-17020486053125243652014-06-28T14:45:00.001-07:002014-06-28T14:45:51.322-07:00Berry Pecan Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnhrGrYRt6l404-r3ZAD_CLiikp9O69lcoMGLpNOPWMzYwolgOwx1nRp2TjJN2isHcDiFSHJqocimTsIcuZHtHrc3t1WUgRiPafA3XbXDS8rIrcZ92LuQ0_i5NuUu4OZD_m3aWwxm3ZA/s1600/20140628_171537_Richtone%2528HDR%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnhrGrYRt6l404-r3ZAD_CLiikp9O69lcoMGLpNOPWMzYwolgOwx1nRp2TjJN2isHcDiFSHJqocimTsIcuZHtHrc3t1WUgRiPafA3XbXDS8rIrcZ92LuQ0_i5NuUu4OZD_m3aWwxm3ZA/s1600/20140628_171537_Richtone%2528HDR%2529.jpg" height="180" width="320" /></a></div>
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Tonight's creation began as a Raspberry Pecan Salad and quickly evolved to a Berry Pecan Salad when I saw the price of raspberries at the farmer's market. No worries though, the substitute berries I chose are still antioxidant - rich.<br />
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To re-create the plate shown above, you'll want two handfuls of the Organic Girl "I love baby kale" greens, 1/4 c blueberries, 4 sliced strawberries, 3 sliced button mushrooms, 1/2 avocado sliced and 1/4 c mixed unsalted nuts.<br />
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For dressing, I drizzled extra light olive oil, red wine vinegar and balsamic vinegar on top. <br />
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This was delicious and easy to make. Enjoy!<br />
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<br />Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com0tag:blogger.com,1999:blog-2095756736958090006.post-72893747130904617542013-12-03T14:49:00.002-08:002013-12-03T14:49:28.271-08:00Southeast Meets Western Frontier: Marmalade MuffinsWhat to do after driving five hours? Prep your work meals for the week of course. I took the easy way out for lunches, but for breakfast, I simplified Ree's Marmalade Muffin recipe. As always, feel free to follow the <a href="http://thepioneerwoman.com/cooking/2007/06/orange_mini-muf/" target="_blank">original recipe</a>, but here's how I did it. I didn't want to make the glaze so I added the brown sugar to the muffins instead and reduced the amount of granulated sugar used.<br />
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Preheat oven at 375 degrees Fahrenheit.<br />
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Combine the following in a medium size mixing bowl:<br />
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0.5 cup granulated sugar (1 c if you like it sweet)<br />
1 cup brown sugar<br />
2 large eggs<br />
1.5 cups almond milk (unsweetened)<br />
0.5 cup olive oil<br />
2 cups all purpose flour<br />
1 teaspoon apple cider vinegar<br />
1 teaspoon baking soda<br />
and zest from 2 oranges<br />
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Mix on low until batter is smooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9E4F3nRvD5GbPAcu2q32oROCqwFr9RAHKi3WFMiWYJOEwnBhT2FJSkvSM1L40FGCC-0D6PZ1KcLFoypNEVf21dnlboSuIpqJ5iz6bbFN8L7EZ_hhMRi3sQln1eFGfJtLsxQpEG5l4-Y/s1600/20131202_175625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9E4F3nRvD5GbPAcu2q32oROCqwFr9RAHKi3WFMiWYJOEwnBhT2FJSkvSM1L40FGCC-0D6PZ1KcLFoypNEVf21dnlboSuIpqJ5iz6bbFN8L7EZ_hhMRi3sQln1eFGfJtLsxQpEG5l4-Y/s1600/20131202_175625.jpg" width="320" /></a></div>
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Use a regular 12 spot cupcake pan. Spray with Pam nonstick spray. Add 0.5 cup batter to each. Bake for approximately 30 minutes. This part is tough to judge so be sure to use a toothpick to judge. If any batter or crumbs stick to the toothpick, bake a little longer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI6y63jIC-L4TaBY1OGbdzcW87FXW4adXBmTbq2tbI6vyjqiyxniXaV_lz19mcf3qbBdLCC3U-OwUkO1Vhw8-Zk-t7euIO3z7lwVFhE5-yDegcUxhtlenYufHN1qUkcyv1hOZOw6i48c/s1600/20131202_182205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI6y63jIC-L4TaBY1OGbdzcW87FXW4adXBmTbq2tbI6vyjqiyxniXaV_lz19mcf3qbBdLCC3U-OwUkO1Vhw8-Zk-t7euIO3z7lwVFhE5-yDegcUxhtlenYufHN1qUkcyv1hOZOw6i48c/s1600/20131202_182205.jpg" width="320" /></a></div>
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The good news is that the finished product is absolutely delicious with morning coffee. Your home will also smell like a fresh orange and that's always a plus.<br />
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Enjoy!</div>
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But before you jump right in, be careful of the orange zesting. It's not a good time to have a loose grip...</div>
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<br />Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com0tag:blogger.com,1999:blog-2095756736958090006.post-52905220732434739372012-08-29T05:00:00.000-07:002012-08-29T05:00:04.484-07:00Southeast Meets Western Frontier: Fancy Mac & Cheese<div class="separator" style="clear: both; text-align: left;">
I played with Ree's Fancy Mac and Cheese recipe to add a little bit of green and a carb-less noodle option. This was important to me for a couple of reasons:</div>
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This recipe already has five cheeses... there had to be some health considerations somewhere</div>
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Green is important- embrace it and hide it in cheese</div>
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As we all stave off diabetes or try to control it, a Pasta Zero option is a good idea</div>
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<strong><em><span style="color: #741b47;">Step One: Shop</span></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMeVyUY-IfaW1tS-Z0vkicYRNEnAvBanyk5yoCOwuolTTsW7wqq5Z_slbXxHXcBdv6tO4AG6TyZmVkSjNsZ7YZBgUvJv6o1uxNKEpU0TrE6xit6idqcR2RyVsdvE71lr6igEGRQwoqfU/s1600/IMG_7625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMeVyUY-IfaW1tS-Z0vkicYRNEnAvBanyk5yoCOwuolTTsW7wqq5Z_slbXxHXcBdv6tO4AG6TyZmVkSjNsZ7YZBgUvJv6o1uxNKEpU0TrE6xit6idqcR2RyVsdvE71lr6igEGRQwoqfU/s320/IMG_7625.JPG" width="320" /></a></div>
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The ingredients needed for this recipe are:</div>
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1 package of sliced turkey bacon</div>
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2 yellow onions, diced</div>
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2 broccoli florets</div>
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16 oz. mushrooms, sliced</div>
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3 packages of shiritaki Pasta Zero</div>
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1/2 cup Parmesan, grated</div>
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1/2 cup Gruyere, grated</div>
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4 oz. Goat Cheese, crumbled</div>
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4 oz. Blue Cheese, crumbled</div>
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2 eggs, beaten</div>
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2.5 cups cream</div>
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1/4 cup all-purpose flour</div>
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1 stick of butter</div>
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<strong><em><span style="color: #741b47;">Step Two: Grate Cheese</span></em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEss6mscoVcBgzaybtvWhNomCOx87uCORi4IHKlXj9M77rQBnudSaXJ_qPwxfwXMYdnxePydKgsl_4XvYvBvnZXP1jV6uY_Z0a8DZ5OkYhIq-lOiuXF_aXLfKdaum_h2ky3vIpdgAHrZk/s1600/IMG_7628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEss6mscoVcBgzaybtvWhNomCOx87uCORi4IHKlXj9M77rQBnudSaXJ_qPwxfwXMYdnxePydKgsl_4XvYvBvnZXP1jV6uY_Z0a8DZ5OkYhIq-lOiuXF_aXLfKdaum_h2ky3vIpdgAHrZk/s320/IMG_7628.JPG" width="320" /></a></div>
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I'm impatient so grating cheese is clearly the hardest part of this recipe to me. Meanwhile, I had my broccoli steaming in a pot, my sliced mushrooms and diced onions sauteeing and my bacon sizzling on the George Foreman Grill. Luckily, the shiritaki Pasta Zero comes in a liquid so this won't need boiling. I would recommend rinsing it well and then tossing with a lemon or lime's worth of juice before using in any recipe.</div>
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<strong><em><span style="color: #741b47;">Step Three: Sauce It Up</span></em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOCEj9R-PwxcY4zuhj-EQnxH6WL2Ot-xWJyoZBGdFoLsa4QT0JznK0DEEY8AHmZZ39sbE0yEbgBxh0N1hv7xIOl5q8MUZVvbqXCklyFgiQ9W-YATEdozxbIErvQPrarHnx55MUTCiMOY/s1600/IMG_7629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOCEj9R-PwxcY4zuhj-EQnxH6WL2Ot-xWJyoZBGdFoLsa4QT0JznK0DEEY8AHmZZ39sbE0yEbgBxh0N1hv7xIOl5q8MUZVvbqXCklyFgiQ9W-YATEdozxbIErvQPrarHnx55MUTCiMOY/s320/IMG_7629.JPG" width="320" /></a></div>
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In a medium sauce pan, I melted 4 tablespoons of butter, whisked in 1/4 cup flour and continued whisk when adding the 2.5 cups of cream. I added approximately 1 teaspoon of salt and pepper each. I used a little less than 1/3 cup of this heated sauce into my beaten eggs to temper them to the heat and then added them slowly to the sauce.</div>
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<strong><em><span style="color: #741b47;">Step Four: Then Add Cheese</span></em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7T8vtpHCBUisk0844cF8Ae50b_cXKXF33XV1fcyzcEKzBZdeqyf1pTLnlVqFS_lHl_G56t9yLOT9LxZx75NbbmalGLQc8Y80POOBIL1ijO77vxE2kWqu3Y0ObYGxGPhjQW8wQuyRaes/s1600/IMG_7630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7T8vtpHCBUisk0844cF8Ae50b_cXKXF33XV1fcyzcEKzBZdeqyf1pTLnlVqFS_lHl_G56t9yLOT9LxZx75NbbmalGLQc8Y80POOBIL1ijO77vxE2kWqu3Y0ObYGxGPhjQW8wQuyRaes/s320/IMG_7630.JPG" width="320" /></a></div>
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This was the time to get excited because I mixed all the grated cheeses (EXCEPT the Blue Cheese) and added them to the sauce pan. I stirred constantly until there was a nice melted sauce. </div>
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<strong><em><span style="color: #741b47;">Step Five: Mix Pasta Zero, Broccoli and Cheese Sauce</span></em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkF61QPq_j-mSe8mi0S0H9jY2i2T9yhViNs9wagN9iM5mW3DCXrbz4rmYKAneCjDGlToeU5B6Z388VRJrBcmJEKyFfWOGpDz_hwIKsuUm6vQ16YOX2pIDaU-t3HmxrwMD2Rb8Qt74kbiE/s1600/IMG_7632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkF61QPq_j-mSe8mi0S0H9jY2i2T9yhViNs9wagN9iM5mW3DCXrbz4rmYKAneCjDGlToeU5B6Z388VRJrBcmJEKyFfWOGpDz_hwIKsuUm6vQ16YOX2pIDaU-t3HmxrwMD2Rb8Qt74kbiE/s320/IMG_7632.JPG" width="320" /></a></div>
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I used the melted cheese sauce to pour over the steamed broccoli and Pasta Zero. I mixed this gently so as not to mush the broccoli or make a knot of the pasta.</div>
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<strong><em><span style="color: #741b47;">Step Six: Layer</span></em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eCocZcXn8ch9PZTjusIyOJGGQ3PulzpU9_LjLevc5aoen4vEREE4GwIeuz8oCFR6E9tY2uZ9Ve8idjlrogaLYyXhLHTTmTIdZ9Up8wcOaSMKbmQLHnsM7VjCjWOxSAxCHkfk_YBnwsQ/s1600/IMG_7635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eCocZcXn8ch9PZTjusIyOJGGQ3PulzpU9_LjLevc5aoen4vEREE4GwIeuz8oCFR6E9tY2uZ9Ve8idjlrogaLYyXhLHTTmTIdZ9Up8wcOaSMKbmQLHnsM7VjCjWOxSAxCHkfk_YBnwsQ/s320/IMG_7635.JPG" width="320" /></a></div>
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Now it was time to layer the ingredients into a buttered cooking dish. Start by layering (in order): half the onions, half the pasta/broccoli mix, half the mushrooms, half the blue cheese and half the bacon. Then repeat this layering process a second time.</div>
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<strong><em><span style="color: #741b47;">Step Seven: Bake</span></em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEKJOSQmhnmwlu3dMmDin8NjJm_MXr9TXQRFgupXBc4s-DO-QSQFxilNPpO0ACD7m7OYoZLEB6ThoKQkaTF8vxdvAv5zTECeT9NtRG_fYs7XaMhZJLNndFyz8pmLdH1fOc0nQ_n67qTA/s1600/IMG_7637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEKJOSQmhnmwlu3dMmDin8NjJm_MXr9TXQRFgupXBc4s-DO-QSQFxilNPpO0ACD7m7OYoZLEB6ThoKQkaTF8vxdvAv5zTECeT9NtRG_fYs7XaMhZJLNndFyz8pmLdH1fOc0nQ_n67qTA/s320/IMG_7637.JPG" width="320" /></a></div>
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I baked this dish at 425 deg F for 25 minutes. Use a bigger baking dish than me... mine ranneth over.<br />
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<strong><em><span style="color: #741b47;">Step Eight: Enjoy</span></em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HF7C281CWEvX-D_iIrey6n4UY0QHnEz3Jsx4M91NRiuYrzfcoqj5s3vmma-yAnSoTsH8eR32-ZdLUP1HoqIy2xrStYyBgL31wEVyozdqPgkz02pvXYE8lwfgm2Gl5Wdhky9mNAALy78/s1600/IMG_7651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HF7C281CWEvX-D_iIrey6n4UY0QHnEz3Jsx4M91NRiuYrzfcoqj5s3vmma-yAnSoTsH8eR32-ZdLUP1HoqIy2xrStYyBgL31wEVyozdqPgkz02pvXYE8lwfgm2Gl5Wdhky9mNAALy78/s320/IMG_7651.JPG" width="320" /></a></div>
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This was a delicious recipe. Would it have been tastier without the broccoli and fake pasta? Yes, of course it would, BUT this way, we got the cheese and didn't have to feel nearly as guilty about it. </div>
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<span style="color: #990000;"><strong>423 cal</strong>/ 8 g carbs/ 37 g fat/ 14 g protein <strong>per serving</strong></span></div>
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</div>
**<em>Notes</em>**<br />
<ol>
<li>Be sure to use a larger baking dish than I did. Mine bubbled over in the oven.</li>
<li>In the future, I'll cut the Pasta Zero before adding to a dish. It was slightly stretchy. I've heard gluten free pasta is a spoungier texture, but it takes forever to wind it around a fork.</li>
<li>The mushrooms and the onions really add the flavor to this dish. They compliment the cheeses quite nicely.</li>
</ol>
Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com2tag:blogger.com,1999:blog-2095756736958090006.post-43844958305198712922012-08-27T05:00:00.000-07:002012-08-27T05:00:10.237-07:00Southeast Meets Western Frontier: Pineapple Black Bean Quesadillas<div class="separator" style="clear: both; text-align: left;">
Ree's <a href="http://thepioneerwoman.com/cooking/2010/05/grilled-chicken-pineapple-quesadillas/" target="_blank">Barbecue Chicken and Pineapple Quesdillas</a> were the inspiration/original goal of this recipe. Since I avoid high fructose corn syrup, I bought an 'All Natural' barbecue sauce... It smelled fine, looked fine, but after grilling the chicken with it, it was not fine. I chucked the chicken in the trash... this pained me because I don't like to be wasteful, but I just couldn't bring myself to eat it. Luckily, I had a can of black beans in the pantry, and those quickly became the heroes of this recipe.</div>
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<strong><em><span style="color: #741b47;">Step One: Choose a Ripe Pineapple</span></em></strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpajtPGTQ6sjVCDDx13jTvLNFBVi0Lei_bLE-RredQXNyexoa2XvCoVYjN0z0d2zKEhtLfMQPgwk9-4o4f8bYh-MwtWivIQ_HZkwMUuv_qTsQne-DcgYkTFPyx3qIl3iUzo_mZWzvM50/s1600/IMG_7643.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpajtPGTQ6sjVCDDx13jTvLNFBVi0Lei_bLE-RredQXNyexoa2XvCoVYjN0z0d2zKEhtLfMQPgwk9-4o4f8bYh-MwtWivIQ_HZkwMUuv_qTsQne-DcgYkTFPyx3qIl3iUzo_mZWzvM50/s320/IMG_7643.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #351c75;">Pluck a pineapple leaf to check for ripeness.</span></strong></td></tr>
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To select a ripe pineapple, choose the fruit whose top leaves pull out easily. This trick has always worked for me. Besides a pineapple, you will also need the following:</div>
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<li><div class="separator" style="clear: both; text-align: left;">
12 small tortillas</div>
</li>
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1 jalapeno, sliced</div>
</li>
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1.5 cups grated Monterey Jack cheese</div>
</li>
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Sour cream for serving</div>
</li>
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15 oz. can black beans, rinsed and drained</div>
</li>
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</ul>
<strong><em><span style="color: #741b47;">Step Two: Peel Ripe Pineapple</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MWS3onNlp85XgnHejLeuVm9QqnpGZON6wf20hw2lID6mKqBV9vdUSSqH1s1RM3xTTzsmwZfkP_FkDjCNcwRGYbzU50Dtaa5CGOBJRWWrtbQoOWvPtrAz2qQB26TIdNkMkysEYhpkvR0/s1600/IMG_7644.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MWS3onNlp85XgnHejLeuVm9QqnpGZON6wf20hw2lID6mKqBV9vdUSSqH1s1RM3xTTzsmwZfkP_FkDjCNcwRGYbzU50Dtaa5CGOBJRWWrtbQoOWvPtrAz2qQB26TIdNkMkysEYhpkvR0/s320/IMG_7644.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #351c75;">Slice off the outside peel.</span></strong></td></tr>
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I slice the bottom from the pineapple first; this gives me a flat surface to sit the fruit. Next, I rotated the fruit slicing down each side and removing the outer peel. Finally, I'll slice off the top of the pineapple.<br />
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<strong><em><span style="color: #741b47;">Step Three: Chop Ripe Pineapple</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3gFAbcQUZdkYoRLsjUT3yuLqZs5dYJSZFpgYSqeBk03qG5ku25XIWEDy0PEav0tQpsYq9ZZK8hfmQk1DQoxm_1ZplAcb3wA3gW3ckk-UxZewb6TScG_iI3u1klMQHM6somGVo12Q81Y/s1600/IMG_7645.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3gFAbcQUZdkYoRLsjUT3yuLqZs5dYJSZFpgYSqeBk03qG5ku25XIWEDy0PEav0tQpsYq9ZZK8hfmQk1DQoxm_1ZplAcb3wA3gW3ckk-UxZewb6TScG_iI3u1klMQHM6somGVo12Q81Y/s320/IMG_7645.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #351c75;">Cut around the core</span></strong></td></tr>
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The pineapple has a core so I then slice the fruit from around the core. Those fruit wedges can then be chopped into smaller pieces. I sliced mine to quarter inch slices and grilled them. It's likely easier to grill the wedges prior to slicing them smaller.<br />
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<strong><em><span style="color: #741b47;">Step Four: Assemble Quesadillas</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UMy8hlyQEdG4VPHM39zh1OXjalr5TVJ2TBNFCFwu7KeO2taWIaxeeoJRlkEIYve_voZUJWI8PutaKyfpCIIwdxWgqu4sXG-dtpvhmX1fwoa6dlXqH4OyW0iq6FL1ql5yoPR_u83HRs8/s1600/IMG_7647.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UMy8hlyQEdG4VPHM39zh1OXjalr5TVJ2TBNFCFwu7KeO2taWIaxeeoJRlkEIYve_voZUJWI8PutaKyfpCIIwdxWgqu4sXG-dtpvhmX1fwoa6dlXqH4OyW0iq6FL1ql5yoPR_u83HRs8/s320/IMG_7647.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #351c75;">Lots of pineapple is key!</span></strong></td></tr>
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After grilling the pineapple, I assembled the quesadillas on my George Foreman grill. I layered black beans, pineapple, jalapeno and cheese before placing the top tortilla. I let each grill until the cheese was melted (~6 minutes).<br />
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<strong><em><span style="color: #741b47;">Step Five: Store</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEzS54Ws9_lmWQiXi2Bf55iRzt9Oss-VOMrX8R07pltLDQY5WUoEen_fzEKm3NwVnj5tcL7Kg-z7mv7JD7HKKXT_UEo0pB7xgkOWP8QQSF_CHBhbPerI4d0DF1QuoyCS5v_sBkaOkc-M/s1600/IMG_7648.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEzS54Ws9_lmWQiXi2Bf55iRzt9Oss-VOMrX8R07pltLDQY5WUoEen_fzEKm3NwVnj5tcL7Kg-z7mv7JD7HKKXT_UEo0pB7xgkOWP8QQSF_CHBhbPerI4d0DF1QuoyCS5v_sBkaOkc-M/s320/IMG_7648.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #351c75;">Store in aluminum foil...</span></strong></td></tr>
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I stored these in aluminum foil in the freezer. The re-heating process was a little too long for my general impatience. I had to defrost 4 minutes and then heat 2 minutes. I served them with sour cream. Enjoy!</div>
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<span style="color: #990000;"><strong>395 cal</strong>/ 46 g carbs/ 17 g fat/ 14 g protein <strong>per quesadilla and 4 tbsp sour cream</strong></span></div>
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**<em>Notes</em>**</div>
<ol>
<li><div class="separator" style="clear: both; text-align: left;">
I used corn tortillas, but these crumble too easily. Perhaps the flour tortillas would be a better choice?</div>
</li>
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Always taste your individual ingredients prior to combining them. I would have been sorely disappointed if I had used the chicken I disliked. </div>
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If you haven't had grilled pineapple before, you are in for a treat! It's delicious.</div>
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I stored these for a week in the freezer, but I'm afraid I tasted a little freezer burn by day 4 so be careful.</div>
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Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com2tag:blogger.com,1999:blog-2095756736958090006.post-84287021549883611932012-08-24T05:00:00.000-07:002012-08-24T05:00:18.277-07:00Southeast Meets Western Frontier: Sweet Lime PicklesRee's Sweet Lime Pickles are unavailable online BUT I've revised her recipe to a low sugar and easy canning option. All you need is five pounds of cucumbers, 10 pint jars and a big pot. You might also want to muster up some "Want To," too because it's a two day adventure.<br />
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<strong><em><span style="color: #741b47;">Step One: Slice and Soak</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlG_JOSJu4m_4yY52Xr0T280RVypLH7XmoXbH3YV22De85abuQgf7ubAHan-m2pPN91FaHiEQDvW-XuqtbWcTXft7yJu3VndkbUVV2QCxfJO0xZit6iDXiTr4pAlFA3_qlvJ1Pi20kCNQ/s1600/IMG_7594.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlG_JOSJu4m_4yY52Xr0T280RVypLH7XmoXbH3YV22De85abuQgf7ubAHan-m2pPN91FaHiEQDvW-XuqtbWcTXft7yJu3VndkbUVV2QCxfJO0xZit6iDXiTr4pAlFA3_qlvJ1Pi20kCNQ/s320/IMG_7594.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #351c75;"><strong>Pickling Lime = Crispy Pickles!</strong></span></td></tr>
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Purchase 5 pounds of pickling cucumbers (or make friends with someone with an ample garden). Select the cucumbers that are firm and mid-size. Don't get the large ones (not so tasty) and if they still have fuzzy pricklies, they're too small/unripe. Rinse these and slice them. Place the slices in a large pot along with one package of Mrs. Wages Pickling Lime (easily found at WalMart along with all the canning supplies). Mix the pickling lime with 8 cups of water and pour over the cucumber slices. Stir. Put a lid on the pot and refrigerate overnight.<br />
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<strong><em><span style="color: #741b47;">Step Two: Soak Some More ... and then Boil</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWfeh0cGOTeBAAU56OKpnxuJUHPDFC-B4vmTeqT39sBhsUq3O2uT2cdKELD8ZSz4uGkQDmpAFgcZcF34AWAb_JsmXJNNcmvuWVX1Seo1wl5bwbify45v8oDoq6Ut0GbqYxx3usBqCxtk/s1600/IMG_7601.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWfeh0cGOTeBAAU56OKpnxuJUHPDFC-B4vmTeqT39sBhsUq3O2uT2cdKELD8ZSz4uGkQDmpAFgcZcF34AWAb_JsmXJNNcmvuWVX1Seo1wl5bwbify45v8oDoq6Ut0GbqYxx3usBqCxtk/s320/IMG_7601.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #351c75;">Pickles in the making</span></strong></td></tr>
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On the following day, remove the cucumber and rinse them thoroughly. Wash this pot if you'll be using it to prep the canning mix. Add the rinsed cucumber into the freshly cleaned pot along with 8 cups of white distilled vinegar, 4 cups of sugar (you can add more but I like 'tangy' pickles), 2 tablespoons of pickling spice (found on the canning aisle), 1 teaspoon turmeric, 1 teaspoon salt and 0.5 teaspoon of cayenne pepper. Heat briefly (do not boil; 10 minutes at medium-high heat). Remove from heat, cover with a lid and refrigerate for 4 hours. Finally, bring the pickles to a boil for 45 minutes (occasionally stirring). <br />
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<strong><em><span style="color: #741b47;">Step Three: Can ...(yes, you can)</span></em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4XARAmohoP1ip9_4ySwx4J3-PoKUe5Z8PlVI7OyrFZVS7jHPOPlkqlX1O8oPt1RRQhoDlnSbwnv1Z2c6rnLt3OKeIMmylxrZk0TILF8GqI-V-Zgvj0_hQHW45e_tNyoXcS4TiKKXWA0/s1600/IMG_7654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4XARAmohoP1ip9_4ySwx4J3-PoKUe5Z8PlVI7OyrFZVS7jHPOPlkqlX1O8oPt1RRQhoDlnSbwnv1Z2c6rnLt3OKeIMmylxrZk0TILF8GqI-V-Zgvj0_hQHW45e_tNyoXcS4TiKKXWA0/s320/IMG_7654.JPG" width="320" /></a></div>
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I don't use a canner. I do, however, place my jars in the dishwasher first so they'll be nice and clean/hot before adding my boiling mix of pickles. Lightly boil the "lids," too. Remove the pint jar from the dishwasher, insert funnel, fill with pickle slices (try to fit as many as possible), and then pour in the pickling liquid to cover the pickle slices. Wipe off the jar mouth thoroughly, dry a lid from the boiling lids pot, place the lid on the jar mouth and tighten a ring over the lid. Sit in a low traffic area and do not disturb for 24 hours. If successful, you'll be hearing little sealing "pops" all evening. <br />
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<div style="text-align: center;">
<span style="color: #990000;"><strong>53 cal</strong>/ 13 g carbs/ 0 g fat/ 0 g protein <strong>per 5 slices</strong></span></div>
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**<em>Notes** </em><br />
<ol>
<li>These are the best pickles I've ever had (homemade). I'll always be partial to the Dill Pickles from the grocery store BUT these are the best homemade I've had. </li>
<li>I hesitated when I first saw this recipe because I always think of the <a href="http://youtu.be/Rz0-6WkNmEo" target="_blank">Andy Griffith Show - Pickle Story</a>. If you haven't seen it, take the 25 minutes and laugh. Basically, Aunt Bee thinks she can pickle cucumbers successfully, but their taste is lovingly described as like "kerosene". </li>
<li>Be adventurous- try pickling! :)</li>
</ol>
Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com0tag:blogger.com,1999:blog-2095756736958090006.post-31292494157977320802012-08-22T05:00:00.000-07:002012-08-22T05:00:22.253-07:00Southeast Meets Western Frontier: 'Pork' Tortilla SoupI took a few liberties with Ree's <a href="http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/" target="_blank">Chicken Tortilla Soup</a> and turned it into my Pork Chop Tortilla Soup. I hope you don't mind... It's just as tasty if not more so... because after all, it has leftover pork chops and the original pork chop drippings/broth. <br />
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<strong><em><span style="color: #4c1130;">Step One: Clean Out the Fridge</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkkpVQm7AzCD8GZ3r4CcYCn3jmsV_JVwMKFH1UtvEw2kQgwtEpAqNd808ibPKZ1JJPvLAepQC2_unJl9wtQR3UBAUWRbMx2FZ_3GTzbIrSNw3LeF5G3LD6LJbVE8df3sSFBQqy__h7v8/s1600/IMG_7612.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkkpVQm7AzCD8GZ3r4CcYCn3jmsV_JVwMKFH1UtvEw2kQgwtEpAqNd808ibPKZ1JJPvLAepQC2_unJl9wtQR3UBAUWRbMx2FZ_3GTzbIrSNw3LeF5G3LD6LJbVE8df3sSFBQqy__h7v8/s320/IMG_7612.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #351c75;">Ingredients... I know- I cheated by using canned black beans.</span></strong></td></tr>
</tbody></table>
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I used the following ingredients:</div>
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5 leftover pork chops, cooked and cubed</div>
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4 green onions, chopped</div>
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2 tomatoes, diced (with juice)</div>
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1/2 green bell pepper</div>
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1/2 red bell pepper</div>
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1 jalapeno, diced</div>
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1 16 oz. can black beans</div>
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3 garlic cloves, diced</div>
</li>
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6 small corn tortillas, cut into strips</div>
</li>
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1 teaspoon ground cumin</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
1.5-2 cups pork chop broth (use a chicken broth if you don't have this)</div>
</li>
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Sea salt and Chef's black pepper to taste</div>
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1-2 cups water</div>
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</ul>
<strong><em><span style="color: #4c1130;">Step Two: Combine Ingredients in Pot</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlm-bHOsDPfavoexxfIDOqi2WKqOcmtXw-_bnDiRappX49dOKOKSMCZfD6rBB0D6NxvUEZlIBwU4tAhYNbfcwV3ZhyNfV5ehpbAZIjiDhH8MznE6BjOiNNfiLqmr0NGgo_4A9k3MG7WZc/s1600/IMG_7620.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlm-bHOsDPfavoexxfIDOqi2WKqOcmtXw-_bnDiRappX49dOKOKSMCZfD6rBB0D6NxvUEZlIBwU4tAhYNbfcwV3ZhyNfV5ehpbAZIjiDhH8MznE6BjOiNNfiLqmr0NGgo_4A9k3MG7WZc/s320/IMG_7620.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #351c75;">Cooking up some flavorful yummy</span></strong></td></tr>
</tbody></table>
<br />
This is a VERY flavorful soup AND very filling for a lunch. This is also SUPER easy to prep. I originally prepped my pork chops in a Dutch oven with 3 cups water (1 hour at 350 deg F, bake). This will give you the pork chops and the broth for the soup. Season the pork chops as your palate dictates. Dice these chops and add to your soup pot along with the broth. Next, add you diced vegetables and seasoning. Dilute this mix with water right up to the ingredient surface. Finally, add your tortilla strips and stir. Cook this on medium high heat for ~40 minutes.<br />
<div style="text-align: center;">
<span style="color: #990000;"><strong>279 cal</strong>/ 22 g carbs/ 6 g fat/ 32 g protein <strong>per 2 cup serving</strong></span></div>
<br />
**<em>Notes</em>**<br />
<ol>
<li>I stored this soup for one week. Re-heating at lunch for two minutes (microwave). Yes, it maintained its yumminess throughout the week.</li>
<li>Be forewarned that the tortilla strips will dissolve slightly and 'cloud' the soup. No worries, though, still tasty. If this bothers you, however, just add the strips before microwaving to reheat.</li>
</ol>
Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com0tag:blogger.com,1999:blog-2095756736958090006.post-70919914664286502152012-08-20T05:00:00.000-07:002012-08-20T05:00:02.589-07:00Southeast Meets Western Frontier: Corn CasseroleRee's <a href="http://thepioneerwoman.com/cooking/2007/07/fresh_corn_cass/" target="_blank">Corn Casserole with Peppers</a> is a fresh way to enjoy an abundance of summer corn. I served this alongside a salad, and it was scrumptious. I also felt less guilt about this dish since I did serve it with salad. <br />
<br />
<span style="color: #4c1130;"><strong><em>Step One: Trip to the Farmer's Market</em></strong></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLZIXjSCtZdKsguzIGUOH9Y6_9vjKtMzvGR5cpM83uCkCLx7-VVCx-uFB8uoWaAxEcUFL-bSMeW4FYndHffL9OtOwm-AbwgEQxYs7JBBQkYO9WiqDEFlbUwk__JmjlC1PiyVo2cP6Qfw/s1600/IMG_7605.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLZIXjSCtZdKsguzIGUOH9Y6_9vjKtMzvGR5cpM83uCkCLx7-VVCx-uFB8uoWaAxEcUFL-bSMeW4FYndHffL9OtOwm-AbwgEQxYs7JBBQkYO9WiqDEFlbUwk__JmjlC1PiyVo2cP6Qfw/s320/IMG_7605.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">A colorful trip to the Farmer's Market.</span></strong></td></tr>
</tbody></table>
<br />
I used the following ingredients:<br />
<ul>
<li>9 ears of corn</li>
<li>1 red bell pepper, diced</li>
<li>1/2 green bell pepper, diced</li>
<li>2 jalapeno's, diced (guage heat before adding)</li>
<li>4 tablespoons salted butter</li>
<li>1.5 cups heavy cream</li>
<li>Sea salt and Chef's black pepper to taste </li>
</ul>
<br />
<span style="color: #4c1130;"><strong><em>Step Two: Cut Corn Off the Cob</em></strong></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBaL1BB1q2uPZZk55nodLw6HadItJ2AIJmfgpN50FBuAcnkgCagNLJK3j0MZ9bE9QXlI6anzMiJHYwDkWQi1JCirDkw_ByN0mWx5SBUgsMcGOqC9uCZW1TR-RAyU6I639wBahNhH9XSg/s1600/IMG_7607.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBaL1BB1q2uPZZk55nodLw6HadItJ2AIJmfgpN50FBuAcnkgCagNLJK3j0MZ9bE9QXlI6anzMiJHYwDkWQi1JCirDkw_ByN0mWx5SBUgsMcGOqC9uCZW1TR-RAyU6I639wBahNhH9XSg/s320/IMG_7607.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Cutting the Corn</span></strong></td></tr>
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<br />
I bought my corn half shucked so I slightly cheated on the work to prep this dish. Remember my trick of roasting the corn first so that it shucks easier. (Work smart, not hard!) I got my biggest mixing bowl to cut the corn off the cob because sometimes it goes everywhere, and 9 ears is going to need a large bowl. I used a sharp 8 inch knife and this was a quick easy way to tackle this task.<br />
<br />
<span style="color: #4c1130;"><strong><em>Step Three: Add Colorful Peppers</em></strong></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxrvasXH5W2WQ_iYBJ-JLyBHefwboQDJ1HDrd5AI7Vc_PZ2R5rmnToE2xUlZKAALDPpSfbUrw4Q8pJ4URBaYHkNypxoSmW-aNeIkYUprhK7svTCfbPQNErDVQHxGqrvj9ctwil3xcsFo/s1600/IMG_7608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxrvasXH5W2WQ_iYBJ-JLyBHefwboQDJ1HDrd5AI7Vc_PZ2R5rmnToE2xUlZKAALDPpSfbUrw4Q8pJ4URBaYHkNypxoSmW-aNeIkYUprhK7svTCfbPQNErDVQHxGqrvj9ctwil3xcsFo/s320/IMG_7608.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">A rainbow of delicious.</span></strong></td></tr>
</tbody></table>
<br />
I washed, seeded and diced the peppers. You are forewarned that jalapeno's are hot- don't scratch your nose (burn baby burn) and try not to inhale deeply (sneezy) while working with these. Try to pawn this job off if you can... Then combine this beautiful, colorful bounty in the bowl with the corn. I then added the cream, salt and pepper. Stir. <br />
<br />
<span style="color: #4c1130;"><strong><em>Step Four: Bake & Enjoy</em></strong></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qIEmsMjPzkHUvbDpBXy4Gl1jBTpzLKrrxqrZEn2MC37YOMWoytc3VF-THZHjNpoNUopJY_ulPuchTTkSfYYexMp09y6mwEzzebkZnepu7K85qXqOuDuIQEPICo4B4VslBroXIBoR7Mw/s1600/IMG_7616.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qIEmsMjPzkHUvbDpBXy4Gl1jBTpzLKrrxqrZEn2MC37YOMWoytc3VF-THZHjNpoNUopJY_ulPuchTTkSfYYexMp09y6mwEzzebkZnepu7K85qXqOuDuIQEPICo4B4VslBroXIBoR7Mw/s320/IMG_7616.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #20124d;"><strong>Baked Corn Casserole</strong></span></td></tr>
</tbody></table>
<br />
I poured my mixed vegetables into a buttered baking dish and baked this casserole at 375 deg F for 30 minutes (or until you get the nice brown crust on top). I called 1.5 cups a serving (especially since I was using it as my main course). <br />
<br />
<div style="text-align: center;">
<span style="color: #990000;"><strong>314 cal</strong>/ 22 g carbs/ 18 g fat/ 5 g protein <strong>per serving</strong></span></div>
<br />
<em>** Notes**</em><br />
<ol>
<li>I stored this for a week in the refrigerator and just microwaved 2 minutes prior to serving. </li>
<li>I was pleased with this dish; it was a fast fix at night and included plenty of veggies. I did, however, drop the ball on protein for this one... I know. :)</li>
</ol>
Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com0tag:blogger.com,1999:blog-2095756736958090006.post-41664137087207543402012-08-17T05:00:00.000-07:002012-08-17T05:00:20.129-07:00Southeast Meets Western Frontier: Strawberry Shortcake CakeRee's <a href="http://thepioneerwoman.com/cooking/2009/05/strawberry-shortcakecake/" target="_blank">Strawberry Shortcake Cake</a> is a hands-down must, BUT make sure there is plenty of company coming or your experience may turn into one of those potato chip commercials where you just can't stop eating. I've found this to be my case whenever I make cream cheese icing from scratch, and this recipe is no different. So keep those old plastic containers (i.e.-cool whip, butter, etc.) handy because your waistline will need you to send the leftovers home with your guests. <br />
<br />
<strong><em><span style="color: purple;">Step One: Golden Yellow Butter Cake Mix</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFL8fRgRnlofQ-6MdgB1BWti6WKq2kCsAfqtE85tnLmMO0GwXjpENrDgQgpXCRhYQSmQ_SRUN7d26FHHXeN_44cbVY8nookmnPQ6noR7Z5iihc9_I6hMo2wiUQjdM1byi73f2AW8HH-hI/s1600/IMG_7507.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFL8fRgRnlofQ-6MdgB1BWti6WKq2kCsAfqtE85tnLmMO0GwXjpENrDgQgpXCRhYQSmQ_SRUN7d26FHHXeN_44cbVY8nookmnPQ6noR7Z5iihc9_I6hMo2wiUQjdM1byi73f2AW8HH-hI/s320/IMG_7507.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #20124d;">Cutting corners with Cake Mix from Pillsbury</span></em></strong></td></tr>
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Preheat your oven to 350 deg F (or as directed by the cake mix box). Follow the directions on the cake mix box for baking two 9 inch round cakes. I used half the batter for the first layer and the remaining half for the second layer. Be sure to use enough non-stick spray on the cake pan so you'll retrieve these layers whole and not in broken pieces. Ree uses a from-scratch cake batter here, but cake mix boxes are worth their $0.99 on clearance to me...</div>
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<strong><em><span style="color: purple;">Step Two: Ice Cake Layer #1</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfEd0odnbac9fF9j-GGfi8LtvKylN9OfSYaMbQTDuhNOa9XRAPc3S8pJcDSPnIXtSzd-g4NkZFyYl7gYOX8amaLlM-3KPQ7HwcMlWzzbUcMZxBoizcFK_btunlAzWTWa5RbCEm79LTYQw/s1600/IMG_7566.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfEd0odnbac9fF9j-GGfi8LtvKylN9OfSYaMbQTDuhNOa9XRAPc3S8pJcDSPnIXtSzd-g4NkZFyYl7gYOX8amaLlM-3KPQ7HwcMlWzzbUcMZxBoizcFK_btunlAzWTWa5RbCEm79LTYQw/s320/IMG_7566.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #20124d;">Mouth-watering begins at this step...</span></em></strong></td></tr>
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Now, the cream cheese icing on the other hand- that needs to be made from scratch. Luckily, my friend Caroline was helping me with the prep work so I wasn't as tempted to dive into the icing bowl and lap it up. It still crossed my mind though. In a glass bowl, I microwaved one 8 oz. package of cream cheese and 1/2 stick of unsalted butter to softness. I placed this in a larger bowl with 1.5 lbs powdered sugar, 1 tsp vanilla extract and 1/4 tsp salt. Mix this to smoothness with a beater. Spread half of this delicious mixture onto the first layer of cake.</div>
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<strong><em><span style="color: purple;">Step Three: Ice Cake Layer #2</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2VknoTOlwEIJrvqa1tw10oJWnmqEkkSsF17AvQjZPQi4G3fVV6u5q0rjSwUHR7-JiMa7OJ1YmjKPYy8PvD75P0GmX7co8z_p9JnkQBcceOHNVOZwHdCfsy61HlBsntE-9yI-MFXqzW8/s1600/IMG_7568.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2VknoTOlwEIJrvqa1tw10oJWnmqEkkSsF17AvQjZPQi4G3fVV6u5q0rjSwUHR7-JiMa7OJ1YmjKPYy8PvD75P0GmX7co8z_p9JnkQBcceOHNVOZwHdCfsy61HlBsntE-9yI-MFXqzW8/s320/IMG_7568.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #20124d;">The temptation mounts...</span></em></strong></td></tr>
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Spread the remaining half of the icing on the top layer, and completely cover the cake. Finally, it is okay to lap the icing reminants in the prep bowl... but you may to share! </div>
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<strong><em><span style="color: purple;">Step Four: Cut and Serve</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWed_U656GL3acBu2dOjnkbilEO9wu_0NLnQ9ZZa_sU3OWbcaGYdZSh2RwusdMl7NaKi3ljyu12R-nR47yptrLFd8bGcc8viW0VvZRg-b-EaeSTw1BL55Yg4s2bhMiiy1IV7bIEq0xhA/s1600/IMG_7578.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWed_U656GL3acBu2dOjnkbilEO9wu_0NLnQ9ZZa_sU3OWbcaGYdZSh2RwusdMl7NaKi3ljyu12R-nR47yptrLFd8bGcc8viW0VvZRg-b-EaeSTw1BL55Yg4s2bhMiiy1IV7bIEq0xhA/s320/IMG_7578.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #20124d;">Dinner table etiquette is hard to follow when this is sitting in front of you.</span></em></strong></td></tr>
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The fresh strawberries I had picked up for this occassion didn't look so good by the time Thursday rolled around (because sadly, they are now out of season in Georgia) so I pulled out a quart of frozen strawberries that I had put up in June and thawed them. I placed a bowl of the strawberries and a quart of ice cream on the table with the cake so that guests would have options. </div>
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<strong><em><span style="color: purple;">Step Five: Enjoy...</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpcYGgTOZseZtwJ_OvrwsSyWzO1qpNHR22_m7KXbZRd5VjN7we6GzAmefP1MH6b3JgyYgr4n7m0g1Dg9WdtszQkFy48SZ6-g_csbAcFv7fEJxT5_7i7oti0jBqxC2qWl2EcqvC8yOsEc/s1600/IMG_7581.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpcYGgTOZseZtwJ_OvrwsSyWzO1qpNHR22_m7KXbZRd5VjN7we6GzAmefP1MH6b3JgyYgr4n7m0g1Dg9WdtszQkFy48SZ6-g_csbAcFv7fEJxT5_7i7oti0jBqxC2qWl2EcqvC8yOsEc/s320/IMG_7581.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #20124d;">The beginnings of a Nobel Peace Prize...</span></em></strong><br />
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I hope you have a sweet tooth because this dessert plate will rock your palate! Many combinations of this final dish are possible with equal success: alternate any fruit, skip the ice cream or just combine icing and fruit... they'll all have you begging for more. <br />
<br />
The following nutritional information will not be for the faint of heart... Just remember to workout that day or cut smaller slices...<br />
<br />
<div style="text-align: center;">
<span style="color: #990000;"><strong>893 cal</strong>/ 138 g carbs/ 36 g fat/ 7 g protein <strong>per 1/8 of the cake</strong></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #990000;"><strong>1153 cal</strong>/ 170 g carbs/ 50 g fat/ 11 g protein <strong>per 1/8 of the cake + 1 cup ice cream</strong></span></div>
<br />
**<em>Notes</em>**<br />
<ol>
<li>I baked the cake layers on a Tuesday night after work and refrigerated them in tupperware until Thursday night when company was coming. (I had a concert on Wednesday night and didn't want to stretch myself too thin on Thursday night soooo two days in advance it was). </li>
<li>Chilling the cake helps with spreading the cream cheese evenly.</li>
<li>I tried reducing the amount of powdered sugar BUT the icing was too runny that way. I did, however, reduce the original 2 sticks of butter to 1/2 a stick. (So your arteries will thank me even if your pancreas won't). </li>
<li>The original recipe called for adding the strawberries to each layer of cake and then topping with icing. Caroline had a brilliant idea to add the icing first since the moist berries might make the cake soggy (especially if you were going to store leftovers). Also, there are some guests who will prefer no strawberries because the cream cheese icing and cake alone will knock their socks off.</li>
</ol>
Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com0tag:blogger.com,1999:blog-2095756736958090006.post-20628776200685744542012-08-15T05:00:00.000-07:002012-08-15T05:00:13.715-07:00Southeast Meets Western Frontier: Mango Margaritas + DinnerRee's <a href="http://thepioneerwoman.com/cooking/2011/05/web-deliciousness-cinco-de-mayo/" target="_blank">Mango Margarita</a> was a nice treat on an August evening after work with the girls. It's tasty with and without the Patron so if you'd prefer a regular smoothie, it's definitely an option. Eventually, a dinner for five evolved... this included pork chops, fried apples, biscuits and fig preserves. ...because if company is worth inviting, they should be worth cooking for :) <br />
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<strong><em><span style="color: purple;">Step One: Assemble Ingredients and Containers</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dU9tet9GXRVott1D5ZZKOLuIL0iFVXiMsy8pViJXz4vFVc4iUpFT8HSJoZ0zw6SQUtPTYsTXUeWy0IAcwJXzVPP51rnFh4OmLhq5ln4PkbBIKXm0hQ43KpD3Sez-Icxh6CoWdYFmGoM/s1600/IMG_7546.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dU9tet9GXRVott1D5ZZKOLuIL0iFVXiMsy8pViJXz4vFVc4iUpFT8HSJoZ0zw6SQUtPTYsTXUeWy0IAcwJXzVPP51rnFh4OmLhq5ln4PkbBIKXm0hQ43KpD3Sez-Icxh6CoWdYFmGoM/s320/IMG_7546.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #0c343d;">Tropical Smoothie/Margarita assembly area.</span></em></strong></td></tr>
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I used the following ingredients: </div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
2 limes </div>
</li>
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1 tablespoon zest for rim</div>
</li>
</ul>
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1 tablespoon Sugar in the Raw, brown - for rim</div>
</li>
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1 tablespoon granulated sugar, white - for rim</div>
</li>
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1.5 cups Silver Patron</div>
</li>
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1.5 cups Triple Sec</div>
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2 20 oz jars of Tropical Fruit (my grocery store didn't have the mango so I improvised)</div>
</li>
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1/4 cup granulated sugar</div>
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<strong><em><span style="color: purple;">Step Two: Use a sturdy blender... Smoothies are a beast</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-Wqus-j-opiGHANwQQSlloR1bwNm2xhkP_VzZ5PrfDoeiFUP_UtUWJFwys1W1iqORmNIZljt4pXJdi-rBO9hH-S0-8u8Wg-dDVr1zVD-i22FT-BQv-OqWX8tVDg3QEyEYAdSWNCmWz8/s1600/IMG_7547.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-Wqus-j-opiGHANwQQSlloR1bwNm2xhkP_VzZ5PrfDoeiFUP_UtUWJFwys1W1iqORmNIZljt4pXJdi-rBO9hH-S0-8u8Wg-dDVr1zVD-i22FT-BQv-OqWX8tVDg3QEyEYAdSWNCmWz8/s320/IMG_7547.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #0c343d;">In the blender... if only they weren't so noisy...</span></em></strong></td></tr>
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I've gone through quite a few blenders primarily because I don't like anything that leaks or takes too long to get the job done. I used to buy the plastic pitcher blenders- big mistake, only mess with glass ones folks. The fruit, Patron, Triple Sec, Tropical fruit (drained, save the juice), juice from the limes and granulated sugar were added to the blender and topped off with ice cubes. The smoothie setting blended this concoction quite nicely. </div>
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<strong><em><span style="color: purple;">Step Three: Set the scene</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTvQuRkQ0R-VAC93k1ZonqN-_OG4FjITaGAQawFO2mnhiP2Mrb3rq0Xxuy7w-tXH76tA31B4g76esaYwbUkxEAjh9hyphenhyphenWWsaF90oR8M9YngpnwhKM8eEsIYTQRmPgCg4SJAM-cdCHpDVC8/s1600/IMG_7549.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTvQuRkQ0R-VAC93k1ZonqN-_OG4FjITaGAQawFO2mnhiP2Mrb3rq0Xxuy7w-tXH76tA31B4g76esaYwbUkxEAjh9hyphenhyphenWWsaF90oR8M9YngpnwhKM8eEsIYTQRmPgCg4SJAM-cdCHpDVC8/s320/IMG_7549.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #0c343d;">Aesthetics improve appetites. Period.</span></em></strong></td></tr>
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To prep the glasses, dip the tops in the collected Tropical Fruit juice and then swirl in a mixture of the rim ingredients (Sugar in the Raw, Granulated Sugar and Lime zest). This will give a nice frosted appearance and an extra little sweet sensation to take the edge off the lime in the smoothie.</div>
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<strong><em><span style="color: purple;">Step Four: Try your hand at biscuits</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhns1Xi6M6N1kz-i8QwlMNVfU5QJSUvU051nFBKHGyl054UzzwyPBYJxcqZ_tYTwQC2EY8azSwGmPiA5Jpep8TupOwdzGhnMkUa8fpKQkrBOr5lvEn3EPkn4q_hpuRqE6vOYWDD3A3Gttw/s1600/IMG_7552.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhns1Xi6M6N1kz-i8QwlMNVfU5QJSUvU051nFBKHGyl054UzzwyPBYJxcqZ_tYTwQC2EY8azSwGmPiA5Jpep8TupOwdzGhnMkUa8fpKQkrBOr5lvEn3EPkn4q_hpuRqE6vOYWDD3A3Gttw/s320/IMG_7552.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #0c343d;">Attempting homemade biscuits (from scratch... that's where it got me).</span></em></strong></td></tr>
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I am going to go ahead and say: I have made fluffy biscuits before. That said, I may have gotten a little too cocky. I thought I'd just whip some up from scratch using the recipe on the back of a flour bag... wrong. So now, I am on a search for the perfect biscuits from scratch! If you have a favorite biscuit recipe and wouldn't mind sharing, please do! (Yes, I know biscuits are available in the frozen aisle and via mixes, but I want to start with flour and come up with something delisch). </div>
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So I'm not going to share this recipe because I don't think it warrants repetition. The biscuits were too crunchy for the generally accepted biscuit.</div>
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<strong><em><span style="color: purple;">Step Five: Let the stove do all the work </span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNCDkx1d9xYRU0iIeMmXMMuJ9ZwTC28opAnM4ZYoZYiX6KXeG8iP2kvqscyUTJfK4O0FjdwDOI0RXNFL3eT3kO-uC911vUeOprpDDV0O9Gs4v0dQCJ7FaoJFLGFaB3QDZDnqq-nNUK1E/s1600/IMG_7555.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNCDkx1d9xYRU0iIeMmXMMuJ9ZwTC28opAnM4ZYoZYiX6KXeG8iP2kvqscyUTJfK4O0FjdwDOI0RXNFL3eT3kO-uC911vUeOprpDDV0O9Gs4v0dQCJ7FaoJFLGFaB3QDZDnqq-nNUK1E/s320/IMG_7555.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #0c343d;">Fried apples and biscuits are a savory combo.</span></em></strong></td></tr>
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To accompany the biscuits and pork chops, I cut up 3 granny smith apples and let them simmer over low heat for ~20 minutes in about 2 tablespoons of butter. I prefer the apples to still have a slight crunch. I sprinkled them with ligh brown sugar to cut any bitterness and a 1/4 teaspoon cinnamon for the taste buds.</div>
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<strong><em><span style="color: purple;">Step Six: Easy pork chops in your Dutch oven</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PBBVKqn0laRZdU9WcwqQYDaa8DiwbdT9w2rbDhl0AGr-V-57dVJAokosBwbbfVvIRAyQBv7vgDxJpaPR7TPV25NzihnCbpNbHbHyZdq4Ax5bWf3ZugHxVGZVLXwiYQAx_UAlScOOsPE/s1600/IMG_7560.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PBBVKqn0laRZdU9WcwqQYDaa8DiwbdT9w2rbDhl0AGr-V-57dVJAokosBwbbfVvIRAyQBv7vgDxJpaPR7TPV25NzihnCbpNbHbHyZdq4Ax5bWf3ZugHxVGZVLXwiYQAx_UAlScOOsPE/s320/IMG_7560.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #0c343d;">Dutch oven pork chops</span></em></strong></td></tr>
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When I got off work, I placed 9 pork chops in my Dutch oven with 2 cups of water and cooked in the oven at 350 deg F for 1 hour. The pork chops were very moist and the resultant broth is excellent for making soups later in the week. I seasoned the pork chops with Kroger brand general meat tenderizer (0.5 tablespoon), 1 teaspoon chef's black pepper, 1 tablespoon sea salt and 1 teaspoon oregano. I put the seasonings in a gallon size ziploc bag and worked the seasonings into the chops before adding them to the Dutch oven. </div>
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<strong><em><span style="color: purple;">Step Seven: Just add butter and preserves</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzEidtOVSgMjkJ-3wfxR2Y-YwcaYQCSP1wDD9WsaInMgbtch488Qv4o6cyn-iz5lddY_hYh89iaPUfgN1MP3URkfQpt7JWlyyEE2i9JDBgV98W9PY1mySp52q2bSrOIaZbR7_1QroHZk/s1600/IMG_7575.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzEidtOVSgMjkJ-3wfxR2Y-YwcaYQCSP1wDD9WsaInMgbtch488Qv4o6cyn-iz5lddY_hYh89iaPUfgN1MP3URkfQpt7JWlyyEE2i9JDBgV98W9PY1mySp52q2bSrOIaZbR7_1QroHZk/s320/IMG_7575.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #0c343d;">Southern yum factor = 10/10 </span></em></strong></td></tr>
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All in all, I was quite pleased with this meal despite my pebble biscuits ;). I think the girls enjoyed it, too. </div>
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<span style="color: #990000;"><strong>98 cal</strong>/16 g carbs/ 0 g fat/ 1 g carbs <strong>in 1.5 cups of margarita</strong></span></div>
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<span style="color: #990000;"><strong>408 cal</strong>/ 29 g carbs/ 22 g fat/ 23 g carbs <strong>for 1 pork chop, 0.5 cup apples, and 1 buttered biscuit with fig preserves</strong></span></div>
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<em>**Notes**</em></div>
<div align="left">
<ol>
<li>If you've got company coming and you aren't sure of a biscuit recipe, just buy them. Better safe than sorry. </li>
<li>The smoothie mix will store nicely in a gallon zip lock bag in the freezer if you have leftovers or want to keep a mix on hand for a long period of time.</li>
<li>Dutch ovens are fantastic! If you don't have one, put it on your bucket kitchen list. </li>
</ol>
</div>
Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com1tag:blogger.com,1999:blog-2095756736958090006.post-12244471681417313072012-08-13T05:00:00.000-07:002012-08-13T05:00:07.259-07:00Southeast Meets Western Frontier: Lemon Blueberry Pancakes<div class="separator" style="clear: both; text-align: left;">
Yummm, breakfast! Whether it's a jolt start from Starbucks or a more savory (...albeit higher calorie) start of biscuits and gravy, we can all agree breakfast is your first impression of the day. Luckily, most of us can control how that start is going to go. Below is a waffle version of Ree's <a href="http://thepioneerwoman.com/cooking/2011/09/lemon-blueberry-pancakes/" target="_blank">Lemon Blueberry Pancakes</a> that is sure to give you a tasty start (just make sure you don't walk around with blueberry purple lips afterwards... guilty ;). </div>
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<strong><em><span style="color: purple;">Step One: Assemble Ingredients</span></em></strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefHC3ATKxgqgjFlRB1L2i4ZjM9aHzKWDcjyVJ0OKc-b0MuQoSnsH06fit4hG_5VsfNQ9MyhnU-B7PORhjR8KKW_a1MJtYa6Xxt7R3BSj2OIIsWtn3f55MuHyd9tIRXkl_uIETm5rSWC4/s1600/IMG_7468.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefHC3ATKxgqgjFlRB1L2i4ZjM9aHzKWDcjyVJ0OKc-b0MuQoSnsH06fit4hG_5VsfNQ9MyhnU-B7PORhjR8KKW_a1MJtYa6Xxt7R3BSj2OIIsWtn3f55MuHyd9tIRXkl_uIETm5rSWC4/s320/IMG_7468.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Sometimes I go the easiest route- Bisquick (Heart Smart of course ;)</span></strong></td></tr>
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I used the following ingredients:<br />
<br />
<ul>
<li>1 lemon (zest and juice)</li>
<li>1.5 cups Bisquick</li>
<li>1.5 cups buttermilk (this may vary as it's used to thin the batter)</li>
<li>1/4 teaspoon sea salt</li>
<li>1 tablespoon honey</li>
<li>1 large egg</li>
<li>1.5 teaspoons vanilla extract</li>
<li>1 cup (or more to suit your palate) blueberries</li>
<li>Pam olive oil spray to coat waffle griddle</li>
<li>butter to serve (and syrup if you like)</li>
</ul>
<div>
<strong><em><span style="color: purple;">Step Two: Mix and Sizzle</span></em></strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceQPkerEW0R773ua-GGmLLdyU0-wEhCThDUvJ6_Na-bmGETdtO5aQhBSHc23zQxCIYKJswBmM3qdLjVk2Ld-whQXkjevgD6CYy45LFPAyfbnC4Khos921FLftR2SkQfTNSxTuTpjxbv8/s1600/IMG_7469.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceQPkerEW0R773ua-GGmLLdyU0-wEhCThDUvJ6_Na-bmGETdtO5aQhBSHc23zQxCIYKJswBmM3qdLjVk2Ld-whQXkjevgD6CYy45LFPAyfbnC4Khos921FLftR2SkQfTNSxTuTpjxbv8/s320/IMG_7469.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">George Foreman waffle setup.</span></strong></td></tr>
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I combined the egg, bisquick, buttermilk, lemon, vanilla, honey and sea salt in a large bowl and mixed thoroughly. I then added the blueberries and scooped 2/3 cup of batter into each waffle square griddle. These cook fairly quickly so don't wonder too far or yours will be extra crunchy. <br />
<br /><strong><em><span style="color: purple;">Step Three: Enjoy!</span></em></strong><br />
<strong></strong><div style="text-align: left;">
I like protein of the morning so I paired my lemon blueberry waffles with turkey sausage. The recipe made 7 waffles (fairly large ones at that). </div>
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<div style="text-align: center;">
<span style="color: #990000;"><strong>139 cal</strong>/ 25 g carbs/ 3 g fat/ 5 g protein <strong>per waffle</strong></span></div>
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<div style="text-align: center;">
<span style="color: #990000;"><strong>209 cal</strong>/ 25 g carbs/ 7 g fat/ 13 g protein <strong>per waffle + sausage link</strong></span></div>
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<div style="text-align: left;">
**<em>Notes</em>**</div>
<ol>
<li><div style="text-align: left;">
I wrapped these in aluminum foil and stored them in the freezer. Each morning, I would pop one in the toaster oven and it would be an easy on-the-go breakfast. (I just stored the turkey sausage in the fridge and lightly microwaved it ~45 seconds).</div>
</li>
<li><div style="text-align: left;">
These are a little more firm than your classic pancake so prepare to your own palate preference.</div>
</li>
<li><div style="text-align: left;">
I think this recipe would also be really good as a banana, coconut mix... especially with warm syrup... yum!</div>
</li>
</ol>Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com0tag:blogger.com,1999:blog-2095756736958090006.post-90102954863877989952012-08-10T05:00:00.000-07:002012-08-10T05:00:12.263-07:00Southeast Meets Western Frontier: Herb-Roasted Pork Tenderloin<div class="separator" style="clear: both; text-align: left;">
An <a href="http://thepioneerwoman.com/cooking/2011/09/herb-roasted-pork-tenderloin-with-preserves/" target="_blank">Herb-Roasted Pork Tenderloin</a> is a hardy dinner treat especially when you include the root vegetables like celery root, turnips, ginger and carrots. Top it all off with some cornbread and fig preserves, and you have a complete home-cooked meal. <span style="color: #990000;"><strong><em>**I set the smoke alarm off four times with this dish**</em></strong></span></div>
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<strong><em><span style="color: purple;">Step One: Gather ingredients.</span></em></strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaXRxV4Qr1oGb3dSKfv9zit-jlzoxflZhLn65yhGD0NwS-TdsBkzJAE8thPvXR79XWrxfTq7Jhq4qNSGmE3RKhrSQFRB7ujGhE9jMUXG6w_8iDJmMImxxMR2bXJNWYXxDI7eF5uAGOn4/s1600/IMG_7489.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaXRxV4Qr1oGb3dSKfv9zit-jlzoxflZhLn65yhGD0NwS-TdsBkzJAE8thPvXR79XWrxfTq7Jhq4qNSGmE3RKhrSQFRB7ujGhE9jMUXG6w_8iDJmMImxxMR2bXJNWYXxDI7eF5uAGOn4/s320/IMG_7489.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Root vegetables, tenderloin and cornmeal.</span></strong></td></tr>
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I used the following ingredients:<br />
<ul>
<li>1 whole celery root, peeled and diced</li>
<li>1 whole parsnip, peeled and diced</li>
<li>3 whole carrots, peeled and diced</li>
<li>1 whole turnip, peeled and diced</li>
<li>Olive oil for drizzling</li>
<li>1 teaspoon sugar</li>
<li>sea salt and black pepper to taste</li>
<li>1 cup cornmeal</li>
<li>1/4 cup flour</li>
<li>Skim milk to thin cornmeal batter</li>
<li>1 egg</li>
<li>2 tablespoons butter</li>
<li>1 lb. pork tenderloin</li>
<li>Italian seasoning</li>
<li>1 cup fig preserves</li>
<li>1 tablespoon apple cider vinegar</li>
</ul>
<br /><strong><em><span style="color: purple;">Step Two: Prep Oven at 425 deg F</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV4yOaUpYh0NYvYLvBmjk4_1Jf4XKATcxo8kXEidWCxPIOxGLZGthLM1SacRKmTv5vSvfw72vLellU-zt7Wxbnse7U3TbLO0zfyoxkkZjKF-InU4HcULBEJK-xay7ysQOsW9piJbHpKA/s1600/IMG_7491.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV4yOaUpYh0NYvYLvBmjk4_1Jf4XKATcxo8kXEidWCxPIOxGLZGthLM1SacRKmTv5vSvfw72vLellU-zt7Wxbnse7U3TbLO0zfyoxkkZjKF-InU4HcULBEJK-xay7ysQOsW9piJbHpKA/s320/IMG_7491.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Oven-ready.</span></strong></td></tr>
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Pre-heat oven at 425 deg F. When cooking at this temperature, there is a good chance you will set off the smoke alarms. Toss vegetables with a pinch of sea salt, black pepper and sugar; and tablespoon of olive oil. (The sugar will keep vegetables like turnips from having a bitter taste.) Let these bake 15-20 minutes until slightly browned. Keep the fan on to help prevent smoke alarms. After removing the pan of baked vegetables, place a seasoned cast iron skillet in the oven for 5 minutes to melt the butter. (To this pan, add the cornmeal batter consisting of the cornmeal, flour, egg and skim milk, and bake 45 minutes.)<br />
<br /><strong><em><span style="color: purple;">Step Three: Keep a George Foreman Grill on Standby</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslCn1w4psJ-JNughyTd8rYK8W4gIZj4CynlOJlFzRgYFMDrU-N1XzI3Gg7ywK02Gh8xNqHaLfakng90qUxizrLJqa7xyzWMgw3EyVko0GLKXZpKERHbPt9UzXITBhmTRM_1VoUqCtnPo/s1600/IMG_7492.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslCn1w4psJ-JNughyTd8rYK8W4gIZj4CynlOJlFzRgYFMDrU-N1XzI3Gg7ywK02Gh8xNqHaLfakng90qUxizrLJqa7xyzWMgw3EyVko0GLKXZpKERHbPt9UzXITBhmTRM_1VoUqCtnPo/s320/IMG_7492.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Once again, the George Foreman to the rescue.</span></strong></td></tr>
</tbody></table>
The seasoned pork tenderloin should have baked in 15 minutes, but I didn't find this to be the case. It was still pink and runny inside so I took it out of the oven (smoking of course) and placed it on the George Foreman grill for 6 minutes.<br />
<br /><strong><em><span style="color: purple;">Step Four: Spread Sweet and Sour Sauce</span></em></strong><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnQvtBWLLN7CI43oDuXcBltH3aIR6Hg6xqcG1NELOZiQbsX34z0Ehfjf-CQMe7AXdt6x_cyTf68kS2Ub3LZXktGJuGsNuOCwcOB4PSRouEsqekFvXtg-umS1JRYDNX0enL8Zej0HOse0/s1600/IMG_7496.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnQvtBWLLN7CI43oDuXcBltH3aIR6Hg6xqcG1NELOZiQbsX34z0Ehfjf-CQMe7AXdt6x_cyTf68kS2Ub3LZXktGJuGsNuOCwcOB4PSRouEsqekFvXtg-umS1JRYDNX0enL8Zej0HOse0/s320/IMG_7496.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Kinda like sweet and sour pork tenderloin.</span></strong></td></tr>
</tbody></table>
I mixed the fig preserves and apple cider vinegar into a sauce and spread it onto the pork tenderloin while it was still hot. <br />
<br /><strong><em><span style="color: purple;">Step Five: Final Serving Dish</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuH25DcWVJBOVDdAoytmVx8Vzlf_t9oVG8HeCriBkkG-QUWbgkWSjQa_dz7QcN5q4z49Cv9sGg4383gnIfVN2pfE0Ba-CNooUdrrmRzjB2QkJN75Rvmy2oAwWKDxuOZnYUsZzRctcNpw/s1600/IMG_7499.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuH25DcWVJBOVDdAoytmVx8Vzlf_t9oVG8HeCriBkkG-QUWbgkWSjQa_dz7QcN5q4z49Cv9sGg4383gnIfVN2pfE0Ba-CNooUdrrmRzjB2QkJN75Rvmy2oAwWKDxuOZnYUsZzRctcNpw/s320/IMG_7499.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Sliced and served over veggies.</span></strong></td></tr>
</tbody></table>
I sliced the pork tenderloin and served it over the baked/roasted vegetables.<br />
<br /><strong><em><span style="color: purple;">Step Six: Momma's Cornbread</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmCfKyRt4ZjAvBvPmZM8RcIAB6sRPExmN8HvdICrhW7y1VaGRSSoHdvnhLE8bFe71rYL_CdbvOrK6MEmdN0GUap-ER765n5uqlSKz12bpkgnc_joeeO00rDM_GEOmBpIfn8FQcxp5wUQ/s1600/IMG_7501.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmCfKyRt4ZjAvBvPmZM8RcIAB6sRPExmN8HvdICrhW7y1VaGRSSoHdvnhLE8bFe71rYL_CdbvOrK6MEmdN0GUap-ER765n5uqlSKz12bpkgnc_joeeO00rDM_GEOmBpIfn8FQcxp5wUQ/s320/IMG_7501.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Mini-cornbread skillet.</span></strong></td></tr>
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Ree's recipe originally called for fried cornmeal cakes, but my palate prefers non-greasy cornbread. This skillet size cuts nicely into 6 slices.</div>
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<span style="color: #990000;"><strong>184 cal</strong>/ 18 g carbs/ 3 g fat/ 20 g protein <strong>per 3 1" servings</strong></span></div>
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<span style="color: #990000;"><strong>340 cal</strong>/ 38 g carbs/ 10 g fat/ 23 g protein <strong>plus cornbread</strong></span></div>
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**<em>Notes</em>**</div>
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While the pork tenderloin stores well (for a week), I would recommend serving it immediately.</div>
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The cornbread stores well in the refrigerator and re-heats well. (followed of course with butter and preserves or honey or molasses... ;)</div>
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<strong><em>BEWARE- SMOKE ALARMS happen with this recipe! </em></strong></div>
</li>
</ol>Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com0tag:blogger.com,1999:blog-2095756736958090006.post-39562084815255832342012-08-08T05:00:00.000-07:002012-08-08T05:00:14.885-07:00Southeast Meets Western Frontier: Fig-Prosciutto Pizza<div class="separator" style="clear: both; text-align: left;">
Ree's <a href="http://thepioneerwoman.com/cooking/2011/09/fig-prosciutto-pizza-with-arugula/" target="_blank">Fig-Prosciutto Pizza</a> is a delicious lunch idea. It's a nice balance of salty and sweet with greens to boot (...and did I mention there is cheese, too?). </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLA2E3nAWwvrSl0K4wxMtk-rd2Rfk7qa-utHeBZWf56kn-KRKNmxP1eSodnp7oe2XsvxPkYFVqJxm-jm9_TyIl2hdkEfvOEOjlKBWthZnpfD0cHs6PoiR9tHTZ58ptnAQuKsSzg-FWu1M/s320/IMG_7485.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">An inviting Saturday afternoon view.</span></strong></td></tr>
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<strong><em><span style="color: #4c1130;">Step One: Shop</span></em></strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbXcM8WzURQQHm_ftAQgWXeWZ5zRV6HiaxL3WZQ0ORVDQciSNb3jOp9dThHwx9qYdPNe3Pq-gngITOb991J3pxAw3adA2mOR_7tTeK2VOt830OmymKAoA_M6_2BJ1lyJIIDEquxvbdCU/s1600/IMG_7476.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbXcM8WzURQQHm_ftAQgWXeWZ5zRV6HiaxL3WZQ0ORVDQciSNb3jOp9dThHwx9qYdPNe3Pq-gngITOb991J3pxAw3adA2mOR_7tTeK2VOt830OmymKAoA_M6_2BJ1lyJIIDEquxvbdCU/s320/IMG_7476.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Yummy starting materials</span></strong></td></tr>
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I used the following ingredients:</div>
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1 teaspoon active dry yeast</div>
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3/4 cup warm water</div>
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2 cups all-purpose flour</div>
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3/4 teaspoon sea salt</div>
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3 tablespoons olive oil</div>
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1/2 fig preserves (that I posted Monday)</div>
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12 oz fresh mozarella, sliced</div>
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8 oz prosciutto, thinly sliced</div>
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12 oz organic greens</div>
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</ul>
<strong><em><span style="color: #4c1130;">Step Two: Prep Pizza Dough</span></em></strong><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWfZpIDqQN1I43zGvPzwNTOeDL7h7HRjN_z91D3PPAv1jhGAeZfugETraeP4bhCFHFb_kLJM5rNO0oOGVLvfCulPQ5YS3q129oR8GpEny0aZyNDLmamW4uDhmMTWI72U5Nom0Js4v7LI/s1600/IMG_7479.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWfZpIDqQN1I43zGvPzwNTOeDL7h7HRjN_z91D3PPAv1jhGAeZfugETraeP4bhCFHFb_kLJM5rNO0oOGVLvfCulPQ5YS3q129oR8GpEny0aZyNDLmamW4uDhmMTWI72U5Nom0Js4v7LI/s320/IMG_7479.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">The lil dough ball before it rose.</span></strong></td></tr>
</tbody></table>
Start with the pizza dough prep. I let a teaspoon of "rapid rise" yeast sit in the warm water for 10 minutes. In the meantime, I added the flour, salt and olive oil to my magic food processor pulsing on low. Finally, I added the yeast water and "processed" until I had this nice little dough ball. I placed this ball in a lightly oiled glass bowl and covered for one hour to let rise.<br />
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<strong><em><span style="color: #4c1130;">Step Three: Flatten Dough, Top and Bake</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0-24ovnu_P8Zb-eQc-sun5VU7Tz-t-m5HZ_YXY3RCGlyLWbQBEzlNk1IC5VMV6zr2IWGqfBMC8SEloqx3GmiagcgcUmmMEgnmKejnCEr4hUf3cYHtImw4_SR1_EZzT5QfoFrkdD_VSA/s1600/IMG_7482.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0-24ovnu_P8Zb-eQc-sun5VU7Tz-t-m5HZ_YXY3RCGlyLWbQBEzlNk1IC5VMV6zr2IWGqfBMC8SEloqx3GmiagcgcUmmMEgnmKejnCEr4hUf3cYHtImw4_SR1_EZzT5QfoFrkdD_VSA/s320/IMG_7482.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Pizza on the George Foreman grill.</span></strong></td></tr>
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I spread the risen dough on a lightly oil George Foreman grill bottom. To that I spread the fig preserves I had prepared and evenly spaced the fresh mozarella cheese. I let this cook until the dough was done (~20 minutes). I was impatient during this part. I tried closing the grill top, but that resulted in a disasterous overflow of cheese... so word to the wise...<br />
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<strong><em><span style="color: #4c1130;">Step Four: Cut Pizza</span></em></strong><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68qX0oTNii2QmviqVzRGIavimcPp_9qp78cmA_HShyphenhyphenZ0iX2guqh6axdB8vGM-fWLMZEzPW0OYWEJ4NkVQgsoDUGmli9sDZK9hkBG63lBd8eGycsEFWSiyyg5AdciFvlOry0Yfig_2lkY/s1600/IMG_7484.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68qX0oTNii2QmviqVzRGIavimcPp_9qp78cmA_HShyphenhyphenZ0iX2guqh6axdB8vGM-fWLMZEzPW0OYWEJ4NkVQgsoDUGmli9sDZK9hkBG63lBd8eGycsEFWSiyyg5AdciFvlOry0Yfig_2lkY/s320/IMG_7484.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">The yummy pizza product.</span></strong></td></tr>
</tbody></table>
The pizza will pick up nicely out of the George Foreman grill, and I cut it into six squares. (I'll admit it- I like ample lunch portions...)<br />
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<strong><em><span style="color: #4c1130;">Step Five: Top with Greens</span></em></strong><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuE8uU_8ZvDu-pXWSYStj2sLhQsvFQfZp0-GXRmbszIKDvBghZdvzjcXOwxh1ucuMPnvHsUR9SUoe_TFfE2h45ZezWi7678wmGW6cikMHRlG7uspaNhg2drlV4JyZyi8SsOM22fIBxxWg/s1600/IMG_7486.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuE8uU_8ZvDu-pXWSYStj2sLhQsvFQfZp0-GXRmbszIKDvBghZdvzjcXOwxh1ucuMPnvHsUR9SUoe_TFfE2h45ZezWi7678wmGW6cikMHRlG7uspaNhg2drlV4JyZyi8SsOM22fIBxxWg/s320/IMG_7486.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Everything looks healthier when you decorate with greens.</span></strong></td></tr>
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Don't forget the greens; evidently they're important. ;) </div>
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<span style="color: #990000;"><strong>360 cal</strong>/ 28 g carbs/ 18 g fat/ 20 g protein <strong>per serving</strong> (Makes 6 servings).</span></div>
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<span style="color: black;">**<em>Notes</em>**</span></div>
<ol>
<li><div style="text-align: left;">
After cooling, I placed each square in aluminum foil, topped with greens and refrigerated/stored 6 days. I took the greens off before re-heating at lunch (1 minute was a good re-heat microwave time for me). </div>
</li>
<li><div style="text-align: left;">
I paired this with a ruby red grapefruit and 8 oz of organic 1% milk.</div>
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<li><div style="text-align: left;">
Other than fruit pizza, this was the first pizza I had made from scratch by myself AND the only one I've ever attempted on a George Foreman grill. <span style="color: #741b47;">TWO THUMBS UP</span>! :)</div>
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</ol>Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com4tag:blogger.com,1999:blog-2095756736958090006.post-19160043130055332882012-08-06T05:00:00.000-07:002012-08-06T05:00:08.889-07:00Fresh Fig Preserves<div class="separator" style="clear: both; text-align: left;">
It's fresh fig time in Georgia! They average $5/quart (so buy a tree; it's more frugal). I had never had figs until I moved to Georgia, and I'm very happy to say they are delicious! If you haven't tried them, add the experience to your bucket list. I had always avoided them because they reminded me of the dates that killed the Capuchin monkey in Indiana Jones: <em>Raiders of the Lost Ark</em>. Naturally, I boil mine because a sweet warm fig is divine, but this time, I decided to give preserves a try. </div>
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<strong><span style="color: purple;"><em>Step One:</em> Ingredients</span></strong><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80xxyZSdbIk_qeWjbTeh-uTIcPKkL4Y4YL2uGJjeCjMvn-cv7IOt0huio4-cYgc8jWc-ME2AODf1kO0YdWnyYzcntWUVA_7NIINr9zZ9f-ejSR8X2sRFmNN9r0EApl88csI-NskWTrbQ/s320/IMG_7455.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Equal parts sugar and fruit are always the safe bet... I don't play it safe in the kitchen.</span></strong></td></tr>
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My fig preserve ingredients:</div>
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1 quart figs</div>
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1 cup sugar</div>
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1 cup white grape juice</div>
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1 sure-jell box</div>
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1 quart canning jar (or 2 pints canning jars), canning lids and canning rings</div>
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<strong><span style="color: purple;"><em>Step Two:</em> Combine in Pot</span></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-V72rYtIGF4nGk8h6vwGhrop3uSTkCkxYElAZb7YgL7GXQjYCNVglit9aS8iLCjQLYPwPxRKxyU03VXiop6qtf4-yWTHnwtR-WPHlT_8VfEV1WYgRwe15dJFV6UIbIeZXncLyHu6BSTs/s1600/IMG_7460.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-V72rYtIGF4nGk8h6vwGhrop3uSTkCkxYElAZb7YgL7GXQjYCNVglit9aS8iLCjQLYPwPxRKxyU03VXiop6qtf4-yWTHnwtR-WPHlT_8VfEV1WYgRwe15dJFV6UIbIeZXncLyHu6BSTs/s320/IMG_7460.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Bring figs, juice, sugar and sure-jell to a boil.</span></strong></td></tr>
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I rinsed the figs and capped them (if they still have stems). I placed the figs in the pot, poured in the grape juice, sugar and brought to a boil. I mashed the figs (you could also put these in a food processor prior to boiling). Once boiling, I added the sure-jell. I let this mixture boil rapidly ~5-10 min.<br />
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<strong><span style="color: purple;"><em>Step Three:</em> Can</span></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0s7JMnIla46RnmHsfRRdqdVZDGx7bekx6Erq9ZoWMTth5kWD7XpqdjaOGIJroLzXAPIAbgrfla9TmAYxj6oKA48Ypcq8WZ6Il-GzdlLry9wcvj6Nd0VZEiUoSfXC__aU6gFW3G4jwObg/s1600/IMG_7462.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0s7JMnIla46RnmHsfRRdqdVZDGx7bekx6Erq9ZoWMTth5kWD7XpqdjaOGIJroLzXAPIAbgrfla9TmAYxj6oKA48Ypcq8WZ6Il-GzdlLry9wcvj6Nd0VZEiUoSfXC__aU6gFW3G4jwObg/s320/IMG_7462.JPG" width="290" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">A little less than a quart. (I may have sampled some...)</span></strong></td></tr>
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<br />
I poured the boiling preserves in an already-hot canning jar, wiped off the mouth and placed a freshly boiled and dried lid on top. I tightened a ring over the lid and set the jar aside to seal.<br />
<br />
<strong><span style="color: purple;"><em>Step Four:</em> Enjoy!</span></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCd1bHga-LFiDj31Llm0lEA2Vz0Fn83QtSD_XTB2qYz4TA_pEW2ESw1_Le0FTNA78LJExFZkteEvyrrBDbl_ae2wUQyNPcm3yUM0Orwwv5sap84Lf6npdZh2UUfA3H-tpysGLL70MjtE/s1600/IMG_7463.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCd1bHga-LFiDj31Llm0lEA2Vz0Fn83QtSD_XTB2qYz4TA_pEW2ESw1_Le0FTNA78LJExFZkteEvyrrBDbl_ae2wUQyNPcm3yUM0Orwwv5sap84Lf6npdZh2UUfA3H-tpysGLL70MjtE/s320/IMG_7463.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">A little kick to the morning toast.</span></strong></td></tr>
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I love these preserves on buttered toast. I call a serving a tablespoon. Clearly, I spread more than one tablespoon on my toast, but I think it is yummier that way. ;) </div>
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<span style="color: #990000;"><strong>63 </strong>cal/ 16 g carbs/ 0 g fat/ 0 g protein <strong>per tablespoon</strong></span></div>Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com0tag:blogger.com,1999:blog-2095756736958090006.post-38625063921480026142012-08-03T05:00:00.000-07:002012-08-03T05:00:01.202-07:00Friendly Friday- a Grill and Chill<div class="separator" style="clear: both; text-align: left;">
This entry is for the people who love grilling out with friends. My friends Brooke and Nick joined me for a poolside grill out on a Friday evening. We conquered the humidity, rain, malfunctioning grills and bugs to triumph with an absolutely delicious supper. (... we tried to follow up with a movie, but Brooke and I were asleep in minutes. Nick said it was funny though).</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #20124d;"><strong>My</strong></span> <a href="http://www.longaberger.com/" target="_blank">Longaberger</a> <span style="color: #20124d;"><strong>picnic basket... wait 'til you see what was inside!</strong></span></td></tr>
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Quirky story- My first big purchase in graduate school was a <a href="http://www.longaberger.com/" target="_blank">Longaberger</a> picnic basket. (Why yes, I am Southern born and raised; thank you for asking... LOL). Anyway, I had all these dreams of going on romantic picnics, etc, and in reality, I've probably used this basket three or four times tops. All of them have been memorable occasions though so I save face in that respect. It was perfect for brunch at the running of the Nashville <a href="http://mysteeplechase.com/" target="_blank">Iroquois Steeplechase</a>, a holder for silverware at my graduation dinner and finally, this beautiful Friday evening cookout.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5epUwZIisctevrLh9kVQobj8z8f8OPEKsuN8dqtNrN0x-eqpi_R0uOIwBKYM9GICR-ma0ImFmqiNQfEs07h-rowMsaC1baYaZOt3k8kNs2jJikI1QRIaR7LymTy_ZQ2gnNGBNLQu26Oc/s1600/IMG_7436.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5epUwZIisctevrLh9kVQobj8z8f8OPEKsuN8dqtNrN0x-eqpi_R0uOIwBKYM9GICR-ma0ImFmqiNQfEs07h-rowMsaC1baYaZOt3k8kNs2jJikI1QRIaR7LymTy_ZQ2gnNGBNLQu26Oc/s320/IMG_7436.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Brooke's sangria recipe... sure to please. </span></strong><br />
<strong><span style="color: #20124d;">(C</span></strong><strong><span style="color: #20124d;">ompliments to my bestie Megan of <a href="http://crookedseams.blogspot.com/" target="_blank">Crooked Seams</a> for the beautiful table runner)</span></strong></td></tr>
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Brooke provided this beautiful sangria mixture. To make, combine the following ingredients and chill overnight:<br />
<ul>
<li>2 bottles red Spanish wine</li>
<li>1 cup brandy</li>
<li>1/2 cup triple sec</li>
<li>1 cup orange juice</li>
<li>1 cup pomegranate juice</li>
<li>Sliced oranges, apples and whole blackberries for beauty </li>
</ul>
<div style="text-align: center;">
<span style="color: #cc0000;"><strong>222 cal</strong>/ 10 carbs/ 0 g fat/ 0 g protein <strong>per wine glass</strong>. Serves ~ 8 glasses.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJa8Fms7m6DMlxPY_3M5YLJH0kBnHKU2MrVnqYbNpFblYo5Ht2TUxY9NeipFZIKpBdjj03AWBmAugwYE7wSFfxT-Za4zBvknxNb0o3bE58tHg8OH_C9ZEK-sWQlR5ywAKC6K_5Jk266vk/s1600/IMG_7441.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJa8Fms7m6DMlxPY_3M5YLJH0kBnHKU2MrVnqYbNpFblYo5Ht2TUxY9NeipFZIKpBdjj03AWBmAugwYE7wSFfxT-Za4zBvknxNb0o3bE58tHg8OH_C9ZEK-sWQlR5ywAKC6K_5Jk266vk/s320/IMG_7441.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Grilled nectarines in molasses with goat cheese.</span></strong></td></tr>
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This nectarine dish came about from a nectarine sale at the farmer's market (5 for $2.00). <br />
<ul>
<li>5 nectarines, peeled and quartered</li>
<li>2 tablespoons unsalted butter</li>
<li>1 tablespoon blackstrap molasses</li>
<li>1/4 cup crumbled goat cheese</li>
</ul>
I peeled the nectarines, and Nick abandoned the quartering to Brooke. I melted the butter and mixed it with blackstrap molasses, poured this mixture over the nectarines to coat, and grilled until grill marks were visible. (Due to malfunctioning 'commercial' outdoor grills, I grilled this on my George Foreman grill.) I served these warm (a 1 cup serving) with 2 tablespoons of crumbled goat cheese to top.<br />
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<div style="text-align: center;">
<span style="color: #cc0000;"><strong>193 cal</strong>/ 30 g carbs/ 9 g fat/ 3 g protein <strong>per serving.</strong> Serves 3.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_IilG6rc5TgvrDhhMpkmzIUuDiPE_HQJoYsorCvyX5g2Elney4zcrIJ2w4WmUggPsXaeaxSw9CGaeaTzEz5vif82h4s92FTOdtEAsb17uyrKOSmHR0-6rD0bUmpnswFsh4zGCzaA3-s/s1600/IMG_7444.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_IilG6rc5TgvrDhhMpkmzIUuDiPE_HQJoYsorCvyX5g2Elney4zcrIJ2w4WmUggPsXaeaxSw9CGaeaTzEz5vif82h4s92FTOdtEAsb17uyrKOSmHR0-6rD0bUmpnswFsh4zGCzaA3-s/s320/IMG_7444.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Roasting sweet corn and baking asparagus.</span></strong></td></tr>
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Since the outdoor grills were a flop, an oven set to broil saved the day in preparation of the ears of corn and asparagus. I wrapped the corn (with husks) in aluminum foil and brushed the asparagus with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1/4 teaspoon sea salt and 1/4 teaspoon of oregano. I left the veggies under broil for ~20 minutes. <br />
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<br /><span style="color: #cc0000;"><strong>98 cal</strong>/ 6 g carbs/ 9 g fat/ 3 g protein <strong>per 10 asparagus stalks</strong></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #20124d;"><strong>Grilled Rosemary Lemon Chicken. My <span style="color: #990000;"><u>FAVORITE</u></span> chicken dish!</strong></span></td></tr>
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While the vegetables were cooking, I placed the chicken breasts I had seasoned overnight on the George Foreman grill. The night before, I had added the following ingredients to a 1 gallon ziplock bag:<br />
<ul>
<li>3 chicken breasts with rib meat (free range, no hormones, etc.)</li>
<li>1 tablespoon sea salt</li>
<li>2 lemons, juice and zest</li>
<li>2 tablespoons dried rosemary</li>
<li>1.5 tablespoons olive oil</li>
</ul>
After ziplocking the bag, I rubbed the seasonings into the chicken breasts and placed them in the refrigerator overnight and all day the following day.<br />
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<div style="text-align: center;">
<span style="color: #cc0000;"><strong>284 cal</strong>/ 0 g carbs/ 6 g fat/ 53 g protein <strong>per chicken breast</strong></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvXNwviOxgahxXhKFXJm_8lRkvJiaUYwy9NcK9iIzs0xIBlxC-Xs2Uu4Wzk8IvDa1bCag4qaHebMiMBryJ5LSv6Gr4j184cfLLSJmyDCuHxtsaptASewVAByqfNcwaNEy1vL_JfAUYtA/s1600/IMG_7447.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvXNwviOxgahxXhKFXJm_8lRkvJiaUYwy9NcK9iIzs0xIBlxC-Xs2Uu4Wzk8IvDa1bCag4qaHebMiMBryJ5LSv6Gr4j184cfLLSJmyDCuHxtsaptASewVAByqfNcwaNEy1vL_JfAUYtA/s320/IMG_7447.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">The spread.</span></strong></td></tr>
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<br />This is a fairly new bit of awesomeness to my kitchen- once the corn is roasted, the husks AND silks will shuck EASILY away from the corn. This definitely beats the days of having to shuck corn before boiling! Trust me, when there are entire rows of corn coming from the garden, shucking or lack thereof is a VERY big deal! (I mixed up 2 tablespoons salted butter, 1/4 teaspoon garlic powder and 1/4 teaspoon oregano to brush on the corn).<br />
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<div style="text-align: center;">
<span style="color: #cc0000;"><strong>158 cal</strong>/ 18 g carbs/ 9 g fat/ 3 g protein <strong>per ear</strong></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoAgXo0dYQlJPri25DcF-CJU4MxXvyxsUKFC4DKIMOgfq7ff2ciG4BYhsQCMcz8zecSOdlRcahV3e1vKqlY-LThd6_pS2e18Jw5YY5Ec7JzJQw8E-hrbz3rmTcJZANjUBQMi3zawNf0w/s1600/IMG_7453.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoAgXo0dYQlJPri25DcF-CJU4MxXvyxsUKFC4DKIMOgfq7ff2ciG4BYhsQCMcz8zecSOdlRcahV3e1vKqlY-LThd6_pS2e18Jw5YY5Ec7JzJQw8E-hrbz3rmTcJZANjUBQMi3zawNf0w/s320/IMG_7453.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Fit for royalty... or at least loved ones :)</span></strong></td></tr>
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The finished product was truly lovely, and the wonderful company made it even tastier. There were definitely a few silent moments while everyone dove in. After all, dinner was delayed at least an hour due to the malfunctioning grills (3 total).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxj1zg8y71jHvX-XAPZAhNuTn88J6COPCAN9bsiosFiRMsw_dXKNe9u_4uq5W0PnuQCUhzUyf6di0j1eEpamb6w5tYowzY-OKptC7xlmls6oZgh0Iuep8MwvreTPf_65h7jPB9YEuz3gg/s1600/IMG_7454.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxj1zg8y71jHvX-XAPZAhNuTn88J6COPCAN9bsiosFiRMsw_dXKNe9u_4uq5W0PnuQCUhzUyf6di0j1eEpamb6w5tYowzY-OKptC7xlmls6oZgh0Iuep8MwvreTPf_65h7jPB9YEuz3gg/s320/IMG_7454.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #20124d;"><strong>Fruit shortcakes for dessert.</strong></span><br />
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<div align="left">
<span style="font-size: small;">Brooke and Nick had a genius idea for dinner- mini fruit shortcakes. Okay, so this doesn't look so mini, but we had already had a feast so the dessert was equally impressive. We used: </span></div>
<div align="left">
<br /></div>
<ul>
<li><div align="left">
<span style="font-size: small;">1 quart of strawberries, chopped</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">2 kiwis, sliced</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">1 pint raspberries</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">1 pint blackberries</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">Reddi wip topping</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">shortcake dessert shell</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">strawberry sauce (homemade- boiled strawberry with sugar)</span></div>
</li>
</ul>
<div align="center">
<span style="font-size: small;"><span style="color: #cc0000;"><strong>214 cal</strong>/ 42 g carbs/ 4 g fat/ 4 g protein<strong> per topped shortcake</strong></span></span></div>
<div align="center">
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<div align="left">
<span style="font-size: small;">**<em>Notes</em>**</span></div>
<div align="left">
<br /></div>
<ol>
<li><div align="left">
<span style="font-size: small;">I would recommend light meals during the day prior to this feast, and a workout wouldn't hurt either.</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">Double check grills are working before inviting people to dinner... oops. ALWAYS have a backup plan.</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">I usually include storage information on my recipes, but this is one feast that rarely has leftovers remaining. :) Enjoy!</span><em></em></div>
</li>
</ol>
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</tbody></table>Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com4tag:blogger.com,1999:blog-2095756736958090006.post-46787241717678634412012-08-01T05:00:00.000-07:002012-08-01T05:00:09.443-07:00Southeast Meets Western Frontier: Beef Stew<span style="color: #b45f06;"><strong>Southeast Meets Western Frontier:</strong></span> <a href="http://thepioneerwoman.com/cooking/2011/01/beef-stew-with-beer-and-paprika/" target="_blank">Beef Stew</a> is a warm and delicious delight. I realize it's summer, but sometimes I just crave a big crockpot chuck-full of veggies and meat. This said, beef stew will always be a quick and easy option in my house. The original recipe was not a crockpot recipe, but I'm the kind of girl who likes her cookware to do all the <em><span style="color: #990000;">heavy-lifting</span></em>. (One of my previous bosses would always say, <span style="color: #6aa84f;"><strong>"Work smart, not hard"</strong><span style="color: black;">.</span></span>.. <span style="color: #134f5c;">enter the crockpot</span>). <br />
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<strong><em><span style="color: #351c75;">Step One: Gather veggies and beef</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYMFcsd_TNVMCG6ldZl5uOK1zjdJxtjcGy1ZkqmFA6GkLCIEBuRDQ740zZWjYgIYCZOuNXpAvchNwVmRpYhuQX2RQ0ZFnH-oHy3xPmcYRidPZu4k49Rv-BJHQbW78-bUQGGP0bYR1Pm4/s1600/IMG_7387.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYMFcsd_TNVMCG6ldZl5uOK1zjdJxtjcGy1ZkqmFA6GkLCIEBuRDQ740zZWjYgIYCZOuNXpAvchNwVmRpYhuQX2RQ0ZFnH-oHy3xPmcYRidPZu4k49Rv-BJHQbW78-bUQGGP0bYR1Pm4/s320/IMG_7387.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130;"><strong>The ingredients.</strong></span></td></tr>
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I used the following ingredients:<br />
<ul>
<li>3 tablespoons olive oil</li>
<li>2 lbs beef stew meat</li>
<li>1 medium red oinion, chopped</li>
<li>3 garlic cloves, minced</li>
<li>1 bottle of <a href="http://sweetwaterbrew.com/brews/sweetwater-420/" target="_blank">SweetWater 420 Pale Ale</a></li>
<li>2 red tomatoes</li>
<li>2 green tomatoes (for an experimental flare)</li>
<li>1.5 lbs baby potatoes, cut in half</li>
<li>1 bag of baby carrots</li>
<li>4-5 stalks of celery</li>
<li>sea salt and ground black pepper to taste (I usually aim for 1 tablespoon of each)</li>
</ul>
<br /><strong><em><span style="color: #351c75;">Step Two: Mix in the pot</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfHX74k61aL72swLYPMEGuh_Wr1HP0aBOr544J_lAM9OeNyBHO_ikzi9L7jBikTpi9ObrZ7bAIW-23KRkFd7eJvg428lbvBYkn5yebYumvK0F7Hl16qsDR8sCklbSd0Y_WpONk2Nw_80/s1600/IMG_7388.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfHX74k61aL72swLYPMEGuh_Wr1HP0aBOr544J_lAM9OeNyBHO_ikzi9L7jBikTpi9ObrZ7bAIW-23KRkFd7eJvg428lbvBYkn5yebYumvK0F7Hl16qsDR8sCklbSd0Y_WpONk2Nw_80/s320/IMG_7388.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #4c1130;">Mixed in the pot. (The meat and pale ale are on the bottom.)</span></strong></td></tr>
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I layered the meat and pale ale on the bottom followed by the chopped veggies. I drizzled in the olive oil and then added the salt and pepper. I attempt an uncoordinated stir/mix with a long wooden spoon (you know, the kind you may have gotten swatted with when you were little...)<br />
<br /><strong><em><span style="color: #351c75;">Step Three: Cook</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffGhmVRChfGwiB8adm78FPkG9MhYYtvgjbJrpftF8Rc2nkma8DM5CxCjKhL_QbD36q9yabfIKc0jg_qYPaAV6ha_Da29VtOFaZbs7D8L4b7boEcnJq2cHlQqMrMYsbs7VdBy7C6xBlAo/s1600/IMG_7389.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffGhmVRChfGwiB8adm78FPkG9MhYYtvgjbJrpftF8Rc2nkma8DM5CxCjKhL_QbD36q9yabfIKc0jg_qYPaAV6ha_Da29VtOFaZbs7D8L4b7boEcnJq2cHlQqMrMYsbs7VdBy7C6xBlAo/s320/IMG_7389.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130;"><strong>Cook for 8 hours on Low in your sassy red crockpot.</strong></span><br />
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<span style="color: black;">Cook on low for 8 hours. I generally cook overnight or while I'm at work. Like most long-cooking dishes, the aroma will be lovely, but I recommend turning on a fan so that it doesn't become overpowering. </span></div>
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<strong><em><span style="color: #351c75;">Step Four: Enjoy</span></em></strong></div>
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<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #4c1130;">Delicious filling warmth. (Yes, I know it's summer.)</span></strong></td></tr>
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I called two spoon ladles a serving. The recipe made ample servings (about 7). The nutritional information is as follows: <br />
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<div style="text-align: center;">
<span style="color: #990000;"><strong>380 cal</strong>/ 35 g carbs/ 26 g fat/ 32 g protein <strong>per serving</strong></span></div>
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<span style="color: black;">**Notes**</span></div>
<div style="text-align: left;">
<br /></div>
<ol>
<li><div style="text-align: left;">
This dish is best served immediately. I refrigerated it for a week of suppers and simply microwaved servings each night. I cannot say, however, that each subsequent night was as good as the first day.</div>
</li>
<li><div style="text-align: left;">
By using the crockpot, I avoided needing beef broth; the stew stayed moist and veggies supple. </div>
</li>
<li><div style="text-align: left;">
As an aside, this may be one of my favorite ways to eat carrots. (No matter what people say, I still maintain apples and carrots are and will always be horse food in my book.)</div>
</li>
</ol>
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</div>Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com0tag:blogger.com,1999:blog-2095756736958090006.post-57383146676658687462012-07-30T05:00:00.000-07:002012-07-30T05:00:12.823-07:00Southeast Meets Western Frontier: Apple Dumplings<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<span style="color: #274e13;"><strong>Southeast Meets Western Frontier: Apple Dumplings.</strong></span> Just like any other red-blooded American, I <span style="color: magenta;"><strong><em>LOVE</em></strong></span> apple pie; therefore, Ree's <a href="http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/" target="_blank">Apple Dumplings</a> recipe caught my eye immediately. </div>
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<strong><em><span style="color: #20124d;">Step One: SHOP</span></em></strong></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXQhCYgIOlU94WUBFtJWlMOO9E_AUhHcCAZ3wwHE3Qqi-opd5HQU0Q6iIWAQEaPdnF8xl4Mf7efQPGuOpXOwfcJxmHBlFOmzAwyA8IbnOPEgMSz2V2POAXG0GAUZHLMkTQPB_Ct9YHxc/s1600/IMG_7344.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXQhCYgIOlU94WUBFtJWlMOO9E_AUhHcCAZ3wwHE3Qqi-opd5HQU0Q6iIWAQEaPdnF8xl4Mf7efQPGuOpXOwfcJxmHBlFOmzAwyA8IbnOPEgMSz2V2POAXG0GAUZHLMkTQPB_Ct9YHxc/s320/IMG_7344.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #4c1130;">My Ingredients.</span></strong></td></tr>
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I used the following ingredients:<br />
<br />
<ul>
<li>2 apples</li>
<li>3 peaches</li>
<li>2 lemons</li>
<li>1 stick of butter</li>
<li>2 cups of flour</li>
<li>2/3 cup of buttermilk</li>
<li>6 tablespoons Agave Nectar</li>
<li>2 tablespoons honey</li>
<li>1.5 teaspoons vanilla extract</li>
<li>12 oz Canada Dry club soda</li>
<li>Ground cinnamon to taste</li>
<li><a href="http://www.bluebunny.com/Products/d/All_Natural_Frozen_Yogurt_Chocolate_Vanilla_Swirl" target="_blank">Blue Bunny All Natural Frozen Yogurt</a> to top</li>
</ul>
<br />
<strong><em><span style="color: #20124d;">Step Two: Peel Fruit</span></em></strong><br />
<br />
<div style="text-align: left;">
I'm in Georgia so I decided to also try peaches with this recipe. I peeled 2 apples and 3 peaches and quartered each fruit. If I were to repeat this, I would halve the fruit instead. I found that the bread to fruit ratio was too high for my taste, and it slightly masked the delicious fresh fruit. </div>
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<strong><em><span style="color: #20124d;">Step Three: Mix the Dough</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoEvp77bV-KgAURMib3XgiCMSEMTOtldrSBhe3o_Ozr8Mi-Y9F5fUr9uTFoUG5CnG7RVUkt93cdkEAVZlwqs9z0FXRlNMdFA1BEW36vR2ZqNbWWTG_FlX44NbSPC_QWpc_HR1ikXfqKs/s1600/IMG_7347.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoEvp77bV-KgAURMib3XgiCMSEMTOtldrSBhe3o_Ozr8Mi-Y9F5fUr9uTFoUG5CnG7RVUkt93cdkEAVZlwqs9z0FXRlNMdFA1BEW36vR2ZqNbWWTG_FlX44NbSPC_QWpc_HR1ikXfqKs/s320/IMG_7347.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #4c1130;">Instead of using croissant dough from a can, I made my own dough.</span></strong></td></tr>
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I checked out the ingredients on a can of crescent roll dough (as described in the original recipe), and I decided to avoid preservatives and food dyes by whipping up my own dough. In my <em>magic</em> food processor, I added 2 cups of self-rising flour (<a href="http://midstatemills.3dcartstores.com/Southern-Biscuit-Self-Rising-Flour_p_13.html" target="_blank">Southern Biscuit brand</a>), 2/3 cup buttermilk and 4 tablespoons Agave Nectar. I turned on the food processor until I had a nice dough <em>blob</em>. <br />
<a href="http://www.blogger.com/"></a><br />
<strong><em><span style="color: #20124d;">Step Four: Roll the Fruit Slices</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1RD9oKc46y1BgeqqhcP8486sWxyrQF09vcQoV7aPBUHpFX6aO30IVS0cUyZv4ne0QYMI7DR8QHM0rNKh68AeDsDr1Rt7gDQxTri_nzX5Nka62FSUukOrX2Cob_7pkfaC4wFE8bWDEh0U/s1600/IMG_7349.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1RD9oKc46y1BgeqqhcP8486sWxyrQF09vcQoV7aPBUHpFX6aO30IVS0cUyZv4ne0QYMI7DR8QHM0rNKh68AeDsDr1Rt7gDQxTri_nzX5Nka62FSUukOrX2Cob_7pkfaC4wFE8bWDEh0U/s320/IMG_7349.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #4c1130;">Dough can be frustrating/sticky to work with so keep that extra flour handy.</span></strong></td></tr>
</tbody></table>
If you've never worked with dough before, this is your warning: It's sticky, and if you don't like that sort of thing, take a deep breath because you're in for a ride. I fall into that category, and no one warned me. I've overcome this kitchen <em>quirk</em> by setting out a cutting board (in this pic, it's one of the transparent flexible types), my blob of dough and some flour. I then take a pinch of dough (with my hands), roll it between my palms and then flatten it into a nice little circle. If it sticks to your fingers, just grab some of the dry flour; it's a life saver. This can be used to wrap each fruit quarter/half. <br />
<br />
<strong><em><span style="color: #20124d;">Step Five: Arrange Dumplings in Baking Dish</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9cIJ0mGQPqn2iEiEmNTTk9LIxDnRsImz5rq_TcfMeut-Bg6-70POY2_BFjTfibAd9GEq6FOr8P1lbKrNwz0S8vu7ImFTKJ27eL1XdWL1O-3dtNbtuHUtgO_IQ-Umj3_yWRWAbryA6Zo/s1600/IMG_7350.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9cIJ0mGQPqn2iEiEmNTTk9LIxDnRsImz5rq_TcfMeut-Bg6-70POY2_BFjTfibAd9GEq6FOr8P1lbKrNwz0S8vu7ImFTKJ27eL1XdWL1O-3dtNbtuHUtgO_IQ-Umj3_yWRWAbryA6Zo/s320/IMG_7350.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130;"><strong>Dumplings soaked in butter and lemon soda.</strong></span></td></tr>
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Place the wrapped dumplings into a baking dish, sprinkle with ground cinnamon and pour the melted stick of butter (original recipe calls for 2 sticks) over the dumplings. To this, Ree then recommends pouring a 12 oz. can of Mountain Dew. Again, I avoid high fructose corn syrup, food dyes and preservatives when possible so I combined the juice from two lemons, 12 oz. of Canada Dry club soda and 2 tablespoons of honey. <em>I'm in no way stating this is the best substitution for Mountain Dew BUT for my nutrition preferences, it worked. </em><br />
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<strong><em><span style="color: #20124d;">Step Six: Bake</span></em></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NJt85ezXCRcsxp10vLrhURQ7Unp-UmKXrlWw8DNZXFYd2Rm040xqHQnyHnJxZaa4gedjpSu7eVw7XgWdLUAnW3OXVxX3jVfRvRC1j-eh1h7ggh0Z-fxtRO72BkRbO93BRjUDIZaUwTw/s1600/IMG_7353.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NJt85ezXCRcsxp10vLrhURQ7Unp-UmKXrlWw8DNZXFYd2Rm040xqHQnyHnJxZaa4gedjpSu7eVw7XgWdLUAnW3OXVxX3jVfRvRC1j-eh1h7ggh0Z-fxtRO72BkRbO93BRjUDIZaUwTw/s320/IMG_7353.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130;"><strong>The finished product.</strong></span></td></tr>
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The original recipe baked at 350 degF for 40 min. I found that with the juicy fresh peaches, however, it took an hour. Basically, I would recommend checking the dumplings every 30 minutes to make sure they're being cooked adequately but not burned. <br />
<br />
<strong><em><span style="color: #20124d;">Step Seven: Enjoy! (...preferably with ice cream)</span></em></strong><br />
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<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJ_NVp7P9mEnZze5EAmivx7bCFuXkS9I0aTAFtOqUh5GkxxaIcZ2YRS5keCMhFFmdOuDZ-BxZ3-aKRQOLURC5UYyC2uLgIbiCl4x5GeGF92LiJvBwdYL4j7A-aLjPy6XRFNwuF6cl7Kw/s320/IMG_7355.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><strong><span style="color: #4c1130;">A la mode...</span></strong></em></td></tr>
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Yum! I was excited to find the Blue Bunny all natural frozen yogurt options available. The ingredients list was free of preservatives and food dyes so common to most frozen desserts. I called two dumplings a serving, and as prepared, it made nine servings. Servings are only dependent on how many dumplings you can fit in your baking dish. </div>
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<span style="color: #073763;"><strong>263 cal</strong>/ 41 g carbs/ 10 g fat/ 4 g protein <strong><u>per 2 dumplings</u></strong></span></div>
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<span style="color: #990000;"><strong>373 cal</strong>/ 60 g carbs/ 13 g fat/ 8 g protein<strong> <u>per 2 dumplings and 0.5 cup frozen yogurt</u></strong></span></div>
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**<em>Notes</em>**</div>
<ol>
<li><div class="separator" style="clear: both; text-align: left;">
This freezes nicely. Simply re-heat in the microwave and add a scoop of frozen yogurt. </div>
</li>
<li>I can't say that this has taken the place of apple pie in my book, but it is a fun treat with fresh fruit. <div class="separator" style="clear: both; text-align: left;">
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</li>
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</table>Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com0tag:blogger.com,1999:blog-2095756736958090006.post-56601889074227121422012-07-27T05:00:00.000-07:002012-07-27T05:00:09.548-07:00Southeast Meets Western Frontier: Gazpacho<div class="separator" style="clear: both; text-align: justify;">
<strong><span style="color: #b45f06;">Southeast Meets Western Frontier </span></strong><a href="http://thepioneerwoman.com/cooking/2009/06/gazpacho/" target="_blank">Gazpacho</a>. Ree says this is one of her favorites, and I can see why! I've never been a chilled soup fan (ever since I tried a <span style="color: #38761d;">yogurt chilled asparagus medley</span> in high school), but this one is worth remembering. </div>
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<em>You'll notice I'm still struggling with posting images... so again, I appreciate your patience! </em></div>
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<strong><em><span style="color: purple;">Step One: </span></em></strong>Beautiful shrimp<strong></strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGM8K0tvce0UvU5HE6cyFE4DvtXJlDMWEJe6JeL31UxgSJGc4-p3rveFnVK2-kEavI9eF5FKctkoJGkeiRCn65A9DTl5ezRCEV011LXJtpWQPFZoJE11CenSxswpXBeC30XDgvViXpqyQ/s1600/IMG_7358.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGM8K0tvce0UvU5HE6cyFE4DvtXJlDMWEJe6JeL31UxgSJGc4-p3rveFnVK2-kEavI9eF5FKctkoJGkeiRCn65A9DTl5ezRCEV011LXJtpWQPFZoJE11CenSxswpXBeC30XDgvViXpqyQ/s320/IMG_7358.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Wild caught $14.99/lb</span></strong></td></tr>
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The ingredients I used:</div>
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1 lb of shrimp</div>
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2 garlic cloves, minced</div>
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1/2 medium red onion</div>
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1 large cucumber</div>
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1 zucchini</div>
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2 celery stalks</div>
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2 large red tomatoes</div>
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1/2 a lemon</div>
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1/4 cup extra-virgin olive oil</div>
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2 tablespoons red wine vinegar</div>
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2 teaspoons agave (in the place of 2 tablespoons sugar)</div>
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5 dashes of hot sauce</div>
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sea salt and ground black pepper to taste</div>
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4 cups low sodium V8 juice</div>
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1 tablespoon dried cilantro</div>
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avocado slices</div>
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<strong><em><span style="color: purple;">Step Two:</span></em> </strong>Season and Saute Shrimp<strong></strong></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWINPBIG91NmQ2_6L8rICVGY-H9sKQ5pKdtoCPedX4PGPmyD5yZiv9N4JP8069FZvR-cqY_PbN2ZM1Tem0TZWj5epUnpVfNUqnQ4YjpcbHA7REsBwUFpBtlrT_45V42fV5NF72GX7RQ4c/s1600/IMG_7359.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWINPBIG91NmQ2_6L8rICVGY-H9sKQ5pKdtoCPedX4PGPmyD5yZiv9N4JP8069FZvR-cqY_PbN2ZM1Tem0TZWj5epUnpVfNUqnQ4YjpcbHA7REsBwUFpBtlrT_45V42fV5NF72GX7RQ4c/s320/IMG_7359.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Saute shrimp with desired seasoning</span></strong></td></tr>
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I used a Caribbean Jerk Seasoning for my shrimp BUT you could use any seasoning for your shrimp and be successful. I usually use a Cajun seasoning with my shrimp, and that would also complement this soup well. Luckily, Gazpacho is so flavorful it will go well with most all seasoned shrimp. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWINPBIG91NmQ2_6L8rICVGY-H9sKQ5pKdtoCPedX4PGPmyD5yZiv9N4JP8069FZvR-cqY_PbN2ZM1Tem0TZWj5epUnpVfNUqnQ4YjpcbHA7REsBwUFpBtlrT_45V42fV5NF72GX7RQ4c/s1600/IMG_7359.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><strong><em><span style="color: purple;"></span></em></strong></div>
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<strong><em><span style="color: purple;">Step Three:</span></em></strong> Food Processor Magic</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VzU3bGk9s3HW65ra7LFq7hVww1MmezGcLWvzUyekugC5zeH2Bho4QK2Ct8pME0CKc5bbFpVe1UM0P3PFCNbIclqKyeLnXp_KhUx5ZkJoabHBlDEsF18xLgtJ-Gmn1e0kjkN_gQ0KX2M/s1600/IMG_7363.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VzU3bGk9s3HW65ra7LFq7hVww1MmezGcLWvzUyekugC5zeH2Bho4QK2Ct8pME0CKc5bbFpVe1UM0P3PFCNbIclqKyeLnXp_KhUx5ZkJoabHBlDEsF18xLgtJ-Gmn1e0kjkN_gQ0KX2M/s320/IMG_7363.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Vegetables in, Soup out</span></strong></td></tr>
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<div style="text-align: justify;">
I love my food processor. The recipe calls for adding the onion, garlic, lemon and <strong><u><span style="color: #20124d;">half</span></u></strong> the other vegetables in the food processor along with the olive oil, hot sauce, red wine and 2 cups of the V8 juice. That's great, except-<strong><span style="color: #990000;"> if your food processor leaks due to all the liquid!</span></strong> So I would actually modify this so that the entire 4 cups of V8 juice were simply in a pot to which the food processor mixture was added. Stir.</div>
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<strong><em><span style="color: purple;">Step Four:</span></em> </strong>Finish soup<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6rD7hh9yGRo3VqG8T_1Lu-mFDwIzHWrYnxUzwhMNtJNDWbqA1XX7Gh5Z-9rBL1_28xA_1BHek7EpoPqsE33Batk17yZWXLU5UBVKZ0XMprCI6-Qs_oGMSeSGu9CH0hbNWx0BwytOpjY/s1600/IMG_7367.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6rD7hh9yGRo3VqG8T_1Lu-mFDwIzHWrYnxUzwhMNtJNDWbqA1XX7Gh5Z-9rBL1_28xA_1BHek7EpoPqsE33Batk17yZWXLU5UBVKZ0XMprCI6-Qs_oGMSeSGu9CH0hbNWx0BwytOpjY/s320/IMG_7367.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">More veggies</span></strong></td></tr>
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To the pot containing the V8 juice and food processor mixture, add the <strong><u>remaining half</u></strong> of the vegetables and stir. It is immediately delicious! </div>
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<strong><em><span style="color: purple;">Step Five:</span></em> </strong>Soup toppings<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjev4r0zFdpHU0SNyapCs3o8aabDqCeotrDfGBjnXxOTIHotA-RrV-_0CnYFeX7qd8Yk8DIGGMh8U1R9_9qouTTHj7oIv2kkgjpmQfsSLt5Jz4TbPA7IPOyMazqQDk7ifQ_qjKx3EFkmtY/s1600/IMG_7379.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjev4r0zFdpHU0SNyapCs3o8aabDqCeotrDfGBjnXxOTIHotA-RrV-_0CnYFeX7qd8Yk8DIGGMh8U1R9_9qouTTHj7oIv2kkgjpmQfsSLt5Jz4TbPA7IPOyMazqQDk7ifQ_qjKx3EFkmtY/s320/IMG_7379.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #20124d;">Yummy Soup!</span> </strong></td></tr>
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I topped 1 cup of the soup with 3 shrimp and half an avocado, sliced (I apologize for low picture quality... have faith, I'm sure to improve). This easily makes 8 servings with the following nutritional information:</div>
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<span style="color: #073763;"><strong>104 calories</strong>/ 10 g carbs/ 7 g fat/ 2 g protein </span><strong><span style="color: #073763;">per serving</span> </strong>(1 cup of just the Gazpacho)</div>
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<span style="color: #274e13;"><strong>265 calories</strong>/ 19 g carbs/ 22 g fat/ 4 g protein </span><strong><span style="color: #274e13;">per serving</span> </strong>with half an avocado, sliced</div>
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<span style="color: #990000;"><strong>328 calories</strong>/ 19 g carbs/ 23 g fat/ 17 g protein </span><strong><span style="color: #990000;">per serving</span> </strong>with avocado and shrimp</div>
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**<em>Notes**</em></div>
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Be careful- ALWAYS taste veggies before adding them. For instance, the cucumber I bought was bitter when I tried to add it with peel, but once I peeled it, it tasted fine. </div>
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Your food processor may leak... lesson learned.</div>
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I added 1/2 a lemon to this recipe to help it stay fresh longer... you know, in case all that salt from the V8 juice didn't work <sarcasm>. </div>
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I made this and stored it in the refrigerator for one week. </div>
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Woman's Day Magazine features a <a href="http://www.womansday.com/recipefinder/tex-mex-gazpacho-recipe?click=recipe_sr" target="_blank">Tex-Mex Gazpacho</a> this month that looks very good and is of a similar calorie count. </div>
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<br /></div>Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com0tag:blogger.com,1999:blog-2095756736958090006.post-28727978967795320772012-07-25T05:00:00.000-07:002012-07-25T05:02:57.540-07:00Southeast Meets Western Frontier: Pasta with Pesto Cream Sauce<div class="separator" style="clear: both; text-align: justify;">
Welcome to my second blog of the <strong><span style="color: #b45f06;">Southeast Meets Western Frontier</span></strong> series: "<a href="http://thepioneerwoman.com/cooking/2011/06/pasta-with-pesto-cream-sauce/" target="_blank">Pasta with Pesto Cream Sauce</a>". Please forgive my picture-taking learning curve... You'll notice the ingredients are a little topsy-turvy. </div>
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I was super-excited about this recipe because I got to use my own basil plant. Unfortunately, while plucking basil leaves, I dislodged a spider into the nearby Parmesan cheese bowl. The Lesson: gardening is an outdoor sport for me. (And while this month's edition of <a href="http://www.womenshealthmag.com/" target="_blank">Women's Health Magazine</a> says <span style="color: #38761d;"><strong>68% of women are OK killing spiders</strong></span>, I still prefer oblivion to the existence of spiders.)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2vcnS1AGOK6L8SUUNQ1kSbw0pWhM3FXKJ-V8zmsOTdTEKa6p7UwW9GIo8aaDxH6j1MtfbvE__D-MEOqpe99cHNVAuKa5vni377DVpR_5g-GUNgNZISav9FkutG5GYgs-OQIWeytW-GE/s1600/IMG_7331.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2vcnS1AGOK6L8SUUNQ1kSbw0pWhM3FXKJ-V8zmsOTdTEKa6p7UwW9GIo8aaDxH6j1MtfbvE__D-MEOqpe99cHNVAuKa5vni377DVpR_5g-GUNgNZISav9FkutG5GYgs-OQIWeytW-GE/s320/IMG_7331.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #4c1130;">My Ingredients.</span></strong></td></tr>
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I used the following ingredients:</div>
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3/4 cup fresh Thai Basil leaves (I imagine all basil will be delicious)</div>
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3/4 cup grated Parmesan cheese</div>
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3 tablespoons pine nuts</div>
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2 garlic cloves peeled</div>
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sea salt and ground black pepper to taste</div>
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1/3 cup extra-virgin olive oil</div>
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1/2 cup heavy cream (from <a href="http://www.morningfreshdairy.com/" target="_blank">Morning Fresh Dairy Farms</a>)</div>
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2 tablespoons butter (from <a href="http://www.cabotcheese.coop/pages/about_us/index.php" target="_blank">Cabot Farms</a>)</div>
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12 ounces Ronzoni Healthy Harvest 100% Whole Grain Pasta</div>
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2 large red tomatoes, diced</div>
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1 lb of chicken tenderloins</div>
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<strong><span style="color: purple;">Step One:</span></strong> <span style="color: #cc0000;"><strong><em>Start boiling water for your pasta.</em></strong></span> <br />
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<strong><span style="color: purple;">Step Two:</span></strong> Food Processor Magic<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_HFSHFqz7hqOQ3pwZ9k6SYBJf1oOSSrmVBwxVaA4_zUTNsb3dI5_9EwmaMzR1tuc_gwUWKlUO5mw39-5-c9UR_xyqrM7J95yfckfH2KjqkCLWy0uV-SbGcVhQur9FdDLtOGEspwFUn4/s1600/IMG_7334.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_HFSHFqz7hqOQ3pwZ9k6SYBJf1oOSSrmVBwxVaA4_zUTNsb3dI5_9EwmaMzR1tuc_gwUWKlUO5mw39-5-c9UR_xyqrM7J95yfckfH2KjqkCLWy0uV-SbGcVhQur9FdDLtOGEspwFUn4/s320/IMG_7334.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #4c1130;">The beautiful basil mixture... and tasty, too!</span></strong></td></tr>
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<div style="text-align: justify;">
I combined the washed basil leaves, 1/2 a cup of Parmesan cheese, the pine nuts, peeled garlic cloves, sea salt and black pepper in my food processor. While the food processor is running, slowly drizzle in the olive oil (if you have a small food processor without the opening, go ahead and add the oil along with the other ingredients). This will make a pretty green mixture as shown above.</div>
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<div style="text-align: justify;">
<strong><span style="color: purple;">Step Three:</span></strong> Creamy pesto sauce</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRO9GjWyR7DVCrurgcb4qTNd266PBrvw-gMlzbZ9W54x1nYm5YrxzaqHXE3FjuvYmDBLcpZoqa3X75tifH5Uo90TAEmGLV1k528dftC0WsayIT-B3az3Qs2tvPbzvNfxCiFybqAyYtbJ0/s1600/IMG_7337.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRO9GjWyR7DVCrurgcb4qTNd266PBrvw-gMlzbZ9W54x1nYm5YrxzaqHXE3FjuvYmDBLcpZoqa3X75tifH5Uo90TAEmGLV1k528dftC0WsayIT-B3az3Qs2tvPbzvNfxCiFybqAyYtbJ0/s320/IMG_7337.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130;"><strong>The pesto sauce.</strong></span></td></tr>
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<div style="text-align: justify;">
In a sauce pan, I heated the heavy cream and butter. To that, I added the green pesto from above. I let this simmer for a 5 minutes and added the final 1/4 cup Parmesan cheese. Stir. (and taste for the yum-effect!)</div>
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<strong><span style="color: purple;">Step Four:</span></strong> Combine the pasta and pesto</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcQPLPEoDWDj5hoC80BNalSq9OnBta2WbGngeGoksQ7p13eme1OagBLCpHjyxyNGsYCo7_iKM9ZxP7AdVaCr6eix_TDdBbEf55cgBX5kp7MRWeXpcZVeKn9oM9fBkOuyQ_4QSG3wUNUs/s1600/IMG_7338.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcQPLPEoDWDj5hoC80BNalSq9OnBta2WbGngeGoksQ7p13eme1OagBLCpHjyxyNGsYCo7_iKM9ZxP7AdVaCr6eix_TDdBbEf55cgBX5kp7MRWeXpcZVeKn9oM9fBkOuyQ_4QSG3wUNUs/s320/IMG_7338.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130;"><strong>The final pasta salad.</strong></span></td></tr>
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The pasta should be cooked nicely by this step. Drain the pasta, add to your serving bowl and cover with the pesto. Stir this mixture and add the diced tomato (I prefer big veggie chunks but feel free to make your 'diced' tomatoes smaller if you like). <br />
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<strong><span style="color: purple;">Step Five:</span></strong> Add protein<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTS7fkTEJIrB_Ps0Wx1N2fl_z-PtMg9jZe4veLpRx75J-k1FFwdQ4UZCErPPdRxV206X9rP-GMCNlcfEXNUZzeOjztrmAhPE33C0WsT0s1HmTG2Gx5n39zdrMnp1veg_dokSfUghvGR24/s1600/IMG_7369.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTS7fkTEJIrB_Ps0Wx1N2fl_z-PtMg9jZe4veLpRx75J-k1FFwdQ4UZCErPPdRxV206X9rP-GMCNlcfEXNUZzeOjztrmAhPE33C0WsT0s1HmTG2Gx5n39zdrMnp1veg_dokSfUghvGR24/s320/IMG_7369.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #4c1130;">My protein addition- basil chicken tenderloins.</span></strong></td></tr>
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Finally, I cooked the chicken tenderloins in water and olive oil in a pan, seasoning with basil, sea salt and black pepper. <br />
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<strong><span style="color: #4c1130;">Step Six:</span></strong> Portions<br />
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This recipe feeds 8 people easily. I called one serving a 1/2 cup of the pasta salad and one chicken tenderloin. This yielded a serving of:<br />
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<span style="color: #990000;"><strong>469 calories</strong>/ 37 g carbs/ 23 g fat/ 33 g protein <strong>per serving</strong></span></div>
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<span style="color: #073763;">Without the chicken tenderloin</span>, the nutritional information is:<br />
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<span style="color: #073763;"><strong>369 calories</strong>/ 37 g carbs/ 23 g fat/ 11 g protein <strong>per serving</strong></span></div>
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**<em>Notes</em>**<br />
<ol>
<li>I stored this in the refrigerator for one week using it for lunch each day.</li>
<li>I paired it with a big ruby red grapefruit each day. </li>
<li>The hardest part of this recipe was definitely showing self-control in tasting the creamy pesto sauce... and fighting spiders ;) </li>
</ol>Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com2tag:blogger.com,1999:blog-2095756736958090006.post-81226291601268974102012-07-23T05:00:00.000-07:002012-07-23T05:38:56.311-07:00Southeast Meets Western Frontier: Make-Ahead Muffin Melts<div style="text-align: justify;">
Welcome to the beginning of a <strong><span style="color: #b45f06;">Southeast Meets Western Frontier</span></strong> series in which I'll attempt a number of recipes from the delicious portfolio published by the ever-talented<span style="color: #990000;"><strong><em> </em></strong></span><a href="http://thepioneerwoman.com/" target="_blank">Pioneer Woman- Ree Drummond</a>. I imagine I won't be able to wrangle my creativity to follow the recipes exactly as published, but I promise to disclose all acts of rebellion (including links to the original masterpieces) with apologies to their original creator. </div>
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<tr><td class="tr-caption" style="text-align: center;"><div align="center">
<strong><span style="color: #351c75;">The Pioneer Woman Cooks: Food from My Frontier by Ree Drummond is the primary source of my Southeast Meets Western Frontier series. While I do not have the windows overlooking pasture like Ree, I do have a beautiful resident mascot in the kitchen... that would be Supreme Touch of Velvet (the American Saddlebred horse <a href="http://www.asha.net/">http://www.asha.net/</a> in the picture... just one more thing American dreams are made of).</span></strong></div>
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This breakfast bunch of yum was an easy pick for me. I generally eat breakfast when I first arrive at work (while checking email). This recipe struck me as a mobile, freezable, low-cost and filling option. I made a few changes for my particular diet restrictions/preferences/calories (it's such a complicated lifestyle adults live). The original recipe can be found here: <a href="http://thepioneerwoman.com/cooking/2010/07/make-ahead-muffin-melts/" target="_blank">Make-Ahead Muffin Melts</a>, and below, you'll find an amateur's rendition with modifications to get a yummy product of:</div>
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<span style="background-color: white;"><span style="color: #cc0000;"><strong>305 calories</strong>/16 g carbs/20 g fat/16 g protein<strong> per serving.</strong></span></span></div>
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<span style="color: purple;"><strong><em>First step:</em></strong></span> Shopping (...the goal being a balance between quality and price)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUavuyU3Xu9ZR6xl6SorgZ0eny2htENvqtTln4-bos8BHmfdGQx98w4jnP-PMWWjm7F0khCDtslxRsIsaNofi7ZJBlNT1GxKJGU4I6AAWJgnOwU4R8Niu_ynH2KlSVYwToGJY6u9dT0Hk/s1600/IMG_7315.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUavuyU3Xu9ZR6xl6SorgZ0eny2htENvqtTln4-bos8BHmfdGQx98w4jnP-PMWWjm7F0khCDtslxRsIsaNofi7ZJBlNT1GxKJGU4I6AAWJgnOwU4R8Niu_ynH2KlSVYwToGJY6u9dT0Hk/s320/IMG_7315.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #351c75;">Ingredients I used. (Minus the garlic powder, red onion and bell pepper)</span></strong></td></tr>
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The specific ingredients I used:</div>
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<li>21 slices Oscar Mayer Turkey Bacon w/ Sea Salt (Smoked Cured - Low Sodium)</li>
<ul>
<li>originally called for 12 slices... but I voted for 21 slices instead ;)</li>
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<li>12 hard-boiled <a href="http://landrfarmsinc.com/" target="_blank">L & R Farms, Inc.</a> eggs, peeled and chopped</li>
<li>2 cups Great Value Finely Shredded Cheddar Cheese</li>
<li>1 cup Duke's Mayonnaise Light</li>
<li>1 tablespoon Ba-Tampte delicatessen style mustard</li>
<li>1/2 teaspoon generic garlic powder</li>
<li>5 dashes of French's Worcestershire sauce</li>
<li>6 Nature's Own 100% Whole Wheat English Muffins</li>
<li>1/2 red onion, chopped (~1 cup)</li>
<li>1 cup red, green and/or yellow bell pepper chopped</li>
<li>Sea Salt and Chef's Black Pepper to taste</li>
</ul>
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<strong><span style="color: purple;"><em>Second step:</em></span></strong> Cooking</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #351c75;"><strong>If you're dieting, this will be the hardest step because the aroma of frying bacon is VERY tempting.</strong></span></td></tr>
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These eggs peeled fairly quickly (a relief since there were 12 of them and I'm impatient). I boiled them in a tablespoon of table salt and 6 cups of water for 20 minutes. </div>
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The already smoked, cured bacon fried just as quickly. The original recipe calls for chewy bacon, but I prefer extra crispy so I'd recommend frying to your individual palate's preference. I used the remaining bacon grease to saute half a red onion chopped (~ 1 cup) and 1 cup of red, green and/or yellow bell pepper chopped. </div>
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<strong><em><span style="color: purple;">Third step:</span></em></strong> Preparation</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcGwon4U3TsYOxDuMPeUnVaydd1Ll83Jdz0TepG3aYd0tmxuMLMEUoB0jRaQrl8A6E2T-ciur6jRnTI7NBmVkX3LtsxSGHhRuuHxtaQ5oE9fxTOpcw5SjqYOYMPgUgOUuwxtTdr_HhV8/s1600/IMG_7322.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcGwon4U3TsYOxDuMPeUnVaydd1Ll83Jdz0TepG3aYd0tmxuMLMEUoB0jRaQrl8A6E2T-ciur6jRnTI7NBmVkX3LtsxSGHhRuuHxtaQ5oE9fxTOpcw5SjqYOYMPgUgOUuwxtTdr_HhV8/s320/IMG_7322.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #351c75;">I prepared the spread ingredients in a mixing bowl after chopping and/or sauteing.</span></strong></td></tr>
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Once I had all the ingredients in the bowl, I added the garlic powder, delicatessen style mustard, mayonnaise, and salt and pepper for taste. </div>
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<strong><em><span style="color: purple;">Fourth step:</span></em></strong> Baking</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapb4k5bcs6h87DlNGzA7BOkiyn1jO6DHc2Jg4rP5YKhf1f5Q7wlwwNGt6VlNNF5d7w9kNSKHCE9kEzphXShOgs41lkshCs2aYzSymmlArgf8WTvzZiO8xrDFN_N4xs1qb9M-dQWt5yAw/s1600/IMG_7324.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapb4k5bcs6h87DlNGzA7BOkiyn1jO6DHc2Jg4rP5YKhf1f5Q7wlwwNGt6VlNNF5d7w9kNSKHCE9kEzphXShOgs41lkshCs2aYzSymmlArgf8WTvzZiO8xrDFN_N4xs1qb9M-dQWt5yAw/s320/IMG_7324.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #351c75;">The mix makes heaping helpings for each muffin half so feel free to indulge.</span></strong></td></tr>
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I <span style="color: orange;"><strong>preheated the oven to broil</strong></span> and proceeded to add the spread to each muffin half. After broiling on the bottom rack for 5 minutes, you get the yummy product below.</div>
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<strong><em><span style="color: purple;">Fifth step:</span></em></strong> Enjoy!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-WFq0IOpaai9E35z6AJjLlElsxfsrfMkMKQRQCuocZmaFTqYM6cRAGVn6MwPDjChhdL4vlTwxq0u1F3xeSfGbHf62dl1SySHVjrw6xgDNDwXI4tBimos7e7dNNn8-NDcMjq7N_YeJig/s1600/IMG_7330.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-WFq0IOpaai9E35z6AJjLlElsxfsrfMkMKQRQCuocZmaFTqYM6cRAGVn6MwPDjChhdL4vlTwxq0u1F3xeSfGbHf62dl1SySHVjrw6xgDNDwXI4tBimos7e7dNNn8-NDcMjq7N_YeJig/s320/IMG_7330.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #351c75;">Yum! Makes 12 servings (so basically 2 weeks of breakfast if you freeze). </span></strong></td></tr>
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<span style="color: #cc0000;"><strong>305 calories</strong>/16 g carbs/20 g fat/16 g protein<strong> per serving.</strong></span></div>
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**<em>Notes**</em> </div>
<ol>
<li><div style="text-align: justify;">
The spread can be kept in the refrigerator to prepare fresh each morning. I prepared all 12 at once, wrapped them in aluminum foil and stored them in the freezer until it was time for me to go to work. Defrost for 4 minutes and broil in a toaster oven/oven for 4 minutes and enjoy! </div>
</li>
<li><div style="text-align: justify;">
These are filling... Trust me- I work out in the morning and even with heightened metabolism I can eat these at 7 A.M. and be tied-over until 11:30 A.M. for lunch. A friend and I even tried these before a river floating trip; we ate them at 10:30 A.M. and made it until our next meal at 5:30 P.M. </div>
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<li><div style="text-align: justify;">
If you leave these tasty morsels on broil a couple of minutes too long, you will set off the smoke alarm... trust me- 6am with your hair still in a towel is not a good response time for anyone. </div>
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</ol>Melissahttp://www.blogger.com/profile/03151576661124318700noreply@blogger.com4