tag:blogger.com,1999:blog-23815013095104317892024-03-04T12:21:37.592-08:00Crazy Aunt LauraJust a crazy aunt of two adorable nieces. I'm trying to make cooking fun and recipes healthy.Unknownnoreply@blogger.comBlogger31125tag:blogger.com,1999:blog-2381501309510431789.post-66060406874105318102023-11-12T10:36:00.000-08:002024-03-04T06:15:36.102-08:00White Bean, Ham, and Chickpea Soup with Zesty Lemon<h2 style="height: 0px;">Enjoy this high-fiber white bean, ham, and chickpea soup!</h2><div><br /></div><div><br /></div><div><br /></div><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzHgmWakLoqsnib0PrvjBmJ2LTLd3MRi3id5Oy-SowgEIcOgJst-9DKlDzVFgoZn-zoH7KcIc-Kbrpdk7BGM18CExNQfPjkbGXa1b3rE0euoB8oN_lSNmFVxZcB-KRLbB8LT8C1WQfogeOprMv_0l0mXie0HBYeygr8czTIPyUUduP4Jz0gbzAqYZfkB_/s1500/white%20bean,%20ham,%20and%20chickpea%20soup%20recipe.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="white bean, ham, chickpea soup with zesty lemon" border="0" data-original-height="1500" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzHgmWakLoqsnib0PrvjBmJ2LTLd3MRi3id5Oy-SowgEIcOgJst-9DKlDzVFgoZn-zoH7KcIc-Kbrpdk7BGM18CExNQfPjkbGXa1b3rE0euoB8oN_lSNmFVxZcB-KRLbB8LT8C1WQfogeOprMv_0l0mXie0HBYeygr8czTIPyUUduP4Jz0gbzAqYZfkB_/w213-h320/white%20bean,%20ham,%20and%20chickpea%20soup%20recipe.jpg" title="white bean, ham, chickpea soup with zesty lemon" width="213" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>We're finally starting to see cooler temperatures and frost on the grass each morning. That's got me wanting to try cooking a new soup! </div><p></p><p style="text-align: left;">I am always trying to pack fiber and protein into everything I eat, as it is such a healthy way to approach one's diet. And in the past few years I've tried to make much of my protein plant-based, and this recipe fits into that goal nicely. In fact, you could make this vegetarian by leaving out the ham and substituting vegetable broth for chicken broth.</p><div style="text-align: left;"><b><span style="font-size: medium;">Ingredients</span></b></div><div style="text-align: left;"><ul style="text-align: left;"><li>1 tablespoon olive oil</li><li>1 tablespoon butter</li><li>2 tablespoons flour</li><li>5 oz. country ham, chopped</li><li>1 medium onion, chopped</li><li>1 stalk celery, chopped</li><li>2 carrots, peeled and chopped</li><li>2 cloves garlic, minced</li><li>3 1/2 cups chicken broth</li><li>2 15-oz cans of navy beans (or Cannellini or Great Northern), drained and rinsed</li><li>1 15-oz can chickpeas, drained and rinsed, puréed</li><li>1/4 teaspoon marjoram</li><li>1/2 teaspoon rosemary</li><li>1/2 teaspoon thyme</li><li>Juice of one lemon</li><li>Salt and pepper to taste</li></ul></div><div style="text-align: left;">Optional: parsley and sour cream, for garnish</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="font-size: medium;">Directions</span></b></div><div><ol style="text-align: left;"><li>Add butter and olive oil to a pan on medium to medium-low heat. Add ham, onion, carrot, and celery and sauté until onions turn clear, about 4-5 minutes. </li><li>Add in garlic and sauté another 1-2 minutes. </li><li>Purée chickpeas with immersion blender and set aside.</li><li>Add broth and deglaze the bottom of the pan. Add in the two cans of navy beans and the puréed chickpeas. Add in spices.</li><li>Bring to a boil and immediately turn down to simmer for 10 minutes, stirring in the lemon juice for the last minute of the simmer.</li></ol><div>Optionally, you can garnish with a spoonful of sour cream and sprinkle of parsley. Enjoy!</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxOd7MNaCsQBmjOqv9n8WbB-3bi8H5XJfQ6nL2Gufo75-W-t2t1PuxOLZfgvfvLVEyK097s4Z5-hiJxQu1GGQO_35mmiQQDDo6XaROVFiUnoxvQrUUNUKCB0x06iaqMnNWIQj0xNW5JYYbPGaRX8BjFds3skiXBgxFWZJRCeAIaKQNeGU15dI3ahvzzQo/s747/white%20bean,%20ham,%20and%20chickpea%20soup%20nutrition.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="377" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxOd7MNaCsQBmjOqv9n8WbB-3bi8H5XJfQ6nL2Gufo75-W-t2t1PuxOLZfgvfvLVEyK097s4Z5-hiJxQu1GGQO_35mmiQQDDo6XaROVFiUnoxvQrUUNUKCB0x06iaqMnNWIQj0xNW5JYYbPGaRX8BjFds3skiXBgxFWZJRCeAIaKQNeGU15dI3ahvzzQo/w189-h376/white%20bean,%20ham,%20and%20chickpea%20soup%20nutrition.JPG" width="189" /></a></div><br /><div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-23331861208661009642023-11-11T08:30:00.001-08:002024-03-04T06:15:46.766-08:00Creamy Broccoli Cheese Soup - High-Protein & Vegetarian<h3 style="text-align: left;"><span style="font-size: 100%;"><span style="font-family: inherit;">Enjoy this protein-packed, creamy broccoli cheese soup! </span></span></h3><div><span style="font-family: inherit;"><br /><span style="font-size: 100%;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycW-WBzmRpKAKmHeGYLnPxToq4yk1dhcT7qiDZGgpEKXA8c4PoQvFQe5R-h2-66Tsv8Cyu0lnjIlonfSWm5bm9HY1rczpQkNxDPVJGhvZgJ6XDLKNr6CqoY_jHhqdvjJEdAjZqXt1UbseiRgdaFyjrY-aELA4Y_yMlN3BMF2wE_arHPjbs1DqdxEi0LpD/s1500/creamy%20broccoli%20cheese%20soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycW-WBzmRpKAKmHeGYLnPxToq4yk1dhcT7qiDZGgpEKXA8c4PoQvFQe5R-h2-66Tsv8Cyu0lnjIlonfSWm5bm9HY1rczpQkNxDPVJGhvZgJ6XDLKNr6CqoY_jHhqdvjJEdAjZqXt1UbseiRgdaFyjrY-aELA4Y_yMlN3BMF2wE_arHPjbs1DqdxEi0LpD/w300-h451/creamy%20broccoli%20cheese%20soup.jpg" width="300" /></a></div></span></span></span><div><p style="text-align: left;"><span style="font-size: 100%;"><span style="font-family: inherit;">This is a soup I make quite often - at least every other week if not more. It's a way to disguise vegetables so that the whole family will eat them♥</span></span></p><span style="font-family: inherit;"><span style="font-size: 100%;"><span>Get out the food processor if you have one! I put the onion, celery and carrot in the processor and pulse it a few times. Much easier and means you won't have big chunks in the soup (also helps with disguising these veggies.) Once you chop those and they're out of the processor, put the broccoli in the processor. This will help so you don't have huge chunks of broccoli to blend at the end.<br /><br />No food processor? No problem! I've made this by manually chopping everything and it still works, just takes a bit more time.<br /><br />The other tip is to stir intermittently while it's simmering because otherwise it tends to stick.</span></span></span></div><div><span style="font-family: inherit;"><!--[if !mso]> <style> v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} </style> <![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> 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mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--></span><p class="MsoNormal" style="text-align: left;"></p><h4 style="text-align: left;"><span style="font-family: inherit; font-size: 100%;"><span style="font-weight: bold;">Creamy Broccoli Cheese Soup Recipe (high-protein & vegetarian)</span></span></h4><span style="font-family: inherit; font-size: 100%;"><br /><span><b>Ingredients:</b></span></span><p></p><p class="MsoNormal" style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: 100%;"><span>1 medium onion, chopped</span></span></li><li><span style="font-family: inherit; font-size: 100%;"><span>2 carrot, chopped</span></span></li><li><span style="font-family: inherit; font-size: 100%;"><span> 2 celery stalk, chopped</span></span></li><li><span style="font-family: inherit; font-size: 100%;"><span> 2 cloves garlic, minced</span></span></li><li><span style="font-family: inherit; font-size: 100%;"><span> 1 tbsp butter</span></span></li><li><span style="font-family: inherit; font-size: 100%;"><span> 2 tbsp flour</span></span></li><li><span style="font-family: inherit; font-size: 100%;"><span> 2 1/2 cups vegetable broth (or chicken broth)</span></span></li><li><span style="font-family: inherit; font-size: 100%;"><span> 1 cup milk</span></span></li><li><span style="font-family: inherit; font-size: 100%;"><span>1 or 1.5 medium potatoes, peeled and diced small</span></span></li><li><span style="font-family: inherit; font-size: 100%;"><span> 5 cups (about 2 heads) broccoli florets, chopped</span></span></li><li><span style="font-family: inherit; font-size: 100%;"><span> 1 1/2 cups shredded sharp cheddar</span></span></li><li><span style="font-family: inherit; font-size: 100%;"><span> 1 slice American cheese</span></span></li><li><span style="font-family: inherit; font-size: 100%;"><span>1/4 cup Parmesan cheese</span></span></li><li><span style="font-family: inherit; font-size: 100%;"><span>salt and pepper to taste</span></span></li></ul><p></p><p class="MsoNormal" style="text-align: left;"><span style="font-family: inherit; font-size: 100%;"><b>Instructions:</b><br /></span></p><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-size: 100%;"><span style="font-size: 100%;"><span style="font-family: inherit;">Chop onion, carrot, celery, in a chopper or food processor.</span></span></span></li><li><span style="font-family: inherit; font-size: 100%;">In a large soup pot, melt butter with olive oil over medium to medium-low heat. Add chopped vegetables and sauté on low heat until soft, about 4 minutes. Add garlic, sauté another 2 minutes.</span></li><li><span style="font-family: inherit; font-size: 100%;">Add flour to the pot and stir until smooth, cooking about 2 minutes.</span></li><li><span style="font-family: inherit; font-size: 100%;">Add broth, milk, and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.</span></li><li><span style="font-family: inherit; font-size: 100%;">Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 4-5 minutes. </span></li><li><span style="font-family: inherit; font-size: 100%;">Add the cheeses and stir well, Remove from heat.</span></li><li><span style="font-family: inherit; font-size: 100%;">Use an immersion blender to purée the soup as smoothly as you'd like. Or you can remove the soup and purée in a food processor if you don't have an immersion blender.</span></li></ol></div><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXo0MrVWXKVLNuDPdHjblvFZVlCJ5kMhIivbIqnTZGOWyfK2aB372kzzFbhXPvVAfSbdL4-uCuJKxdE0za33nk1-d1AGzuHY9VzWW_6GVkn2AIGlqNQDiF1-UIm8PiCiJ7ll5O7PhSH6O0ywjIZ03jhwnRBnj81Sl-1DjsCNOs8xYEGDowyGTEr6xrxS6e/s750/broccoli%20cheese%20potato%20soup%20nutrition.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="373" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXo0MrVWXKVLNuDPdHjblvFZVlCJ5kMhIivbIqnTZGOWyfK2aB372kzzFbhXPvVAfSbdL4-uCuJKxdE0za33nk1-d1AGzuHY9VzWW_6GVkn2AIGlqNQDiF1-UIm8PiCiJ7ll5O7PhSH6O0ywjIZ03jhwnRBnj81Sl-1DjsCNOs8xYEGDowyGTEr6xrxS6e/w182-h366/broccoli%20cheese%20potato%20soup%20nutrition.JPG" width="182" /></a></div><br /><span style="font-size: 100%;"><br /><br /><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><i><br /></i></span></span></div><div><i style="font-family: inherit; font-size: 100%;"><br /></i></div><div><i style="font-family: inherit; font-size: 100%;"><br /></i></div><div><i style="font-family: inherit; font-size: 100%;">Editor's note: This recipe was originally published in 2011 but has since been updated.</i></div><div><span style="font-family: inherit;"><span style="font-size: 100%;"><br /><br /></span><br /><span style="font-size: 10pt;"></span></span><p></p><p class="MsoNormal"><span face=""Verdana","sans-serif"" style="font-family: inherit; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><br /></span></p></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-37380798273481389812023-10-11T07:53:00.015-07:002023-10-11T08:01:28.048-07:00Crustless Tomato Pie Frittata (Low-Carb)<h3 style="text-align: left;">This delicious low-carb crustless tomato pie makes a protein-packed breakfast or brunch option.</h3><h4 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUoIHpgqJRZwRfdHl3tzztzrC9JVRJM5U8JCLUIk5XkCEpYYIneDjmSZQ8AIOJTigOqpLhSvlDtNw7BtZkNr1Ck1A8-uYnVGD8yG6zaimt42SKEBr17rUx20BxYzuABFZisnnDZ9mcMbpyZa_zxzcrB4kFbLgj0dqvTN9mt78TLQeI_cEiqhHtA6eg3TO/s2000/Crustless%20Tomato%20Pie%20Frittata.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="crustless tomato pie frittata" border="0" data-original-height="2000" data-original-width="1333" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUoIHpgqJRZwRfdHl3tzztzrC9JVRJM5U8JCLUIk5XkCEpYYIneDjmSZQ8AIOJTigOqpLhSvlDtNw7BtZkNr1Ck1A8-uYnVGD8yG6zaimt42SKEBr17rUx20BxYzuABFZisnnDZ9mcMbpyZa_zxzcrB4kFbLgj0dqvTN9mt78TLQeI_cEiqhHtA6eg3TO/w398-h596/Crustless%20Tomato%20Pie%20Frittata.jpg" title="Easy crustless tomato pie frittata - low carb gluten free" width="398" /></a></div></h4><h3 style="text-align: left;">Ingredients</h3><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>3 eggs</li><li><span style="background: white; color: #4d5156; font-family: Roboto; font-size: 10.5pt; line-height: 107%;">⅓</span> cup whole milk</li><li>1 T. minced garlic</li><li>1 ¼ <span style="mso-spacerun: yes;"> </span>cup sharp cheddar</li><li>¾ cup asiago or parmesan</li><li>½ cup ricotta or cottage cheese</li><li>1 large slicing tomato or 2 medium tomatoes</li><li>1 T. Tapioca flour* </li><li>½ tsp dried basil </li><li>¼ tsp dried oregano</li><li>Salt and pepper</li><li>3 green onions, chopped (green parts only)</li><li>Cooking spray</li></ul><p></p>
<h3 style="text-align: left;">Directions</h3><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Preheat oven to 350°F.
Use cooking spray to spray a glass pie dish or 8x8 glass cooking dish.</li><li>Slice tomatoes
thinly, and slice large pieces in half; place them on paper towels or parchment
paper and sprinkle very lightly with salt. Let them sit for 5-6 minutes so the
salt brings out the moisture.</li><li>While tomato
slices are sitting, blend together everything else but the parmesan and green
onion. I suggest using an immersion blender for this to get the best
incorporation. I added a liberal amount of pepper, but since the cheese and tomatoes have salt I only used about 1/4 tsp salt added to the mixture.</li><li>Pat tomato slices
with paper towels to remove as much moisture as possible. <span style="mso-spacerun: yes;"> </span></li><li>For two layers**,
pour ½ of the mixture into the bottom of the baking dish. The mixture will be
stiff enough to support the layers without any tomatoes sinking.</li><li>Arrange tomato slices
on top of layer and sprinkle green onion. Sprinkle half the parmesan to finish
the layer. Repeat layering.</li><li>Bake on 350°F for 20
minutes. Then change to 375°F for the last 7-10 minutes. </li></ol><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
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<p class="MsoNormal"><i>*1 tablespoon of tapioca flour is optional and adds 6g carbohydrates to the entire recipe (less than 1g carb per slice); alternatively, you could include potato starch or corn starch instead, or no starch at all. Tapioca flour is commonly used when making Brazilian cheese bread and gives a bit of puff/rise.</i></p><p class="MsoNormal">** <i>Depending on the number of tomato slices and how densely
you want to layer them, if you want to do three layers then use 1/3 of the
mixture for each layer.</i><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQndDuOLbobDO456wBJ2Cs2TMhfdFGDMWcYlE3W4jahGZKoKDn9NAO-7ZuwOgJTmjVvFMRWqnBdoewqdMKX0ACFO0gJSsEBy8Q0Wxgc5CkGF_OGn8L2hZ8A46s7fpzUpWsI3qVb-3x25RG_jCb8vFyXPm4wy1rbe8qcHfXCCA9dSTBdhAfGNfBJuVx_nf/s664/Easy%20Crustless%20Tomato%20Pie%20Frittata%20Nutrition.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="664" data-original-width="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQndDuOLbobDO456wBJ2Cs2TMhfdFGDMWcYlE3W4jahGZKoKDn9NAO-7ZuwOgJTmjVvFMRWqnBdoewqdMKX0ACFO0gJSsEBy8Q0Wxgc5CkGF_OGn8L2hZ8A46s7fpzUpWsI3qVb-3x25RG_jCb8vFyXPm4wy1rbe8qcHfXCCA9dSTBdhAfGNfBJuVx_nf/s16000/Easy%20Crustless%20Tomato%20Pie%20Frittata%20Nutrition.JPG" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal"><o:p> </o:p></p>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-65800668338634518912023-08-07T06:52:00.009-07:002024-03-04T06:16:01.717-08:00Creamy Roasted Poblano Soup<h1 style="text-align: left;">Creamy Roasted Poblano Soup</h1><h2 style="text-align: left;">This recipe balances creaminess with the flavor of roasted poblanos.</h2><div><br /></div><div>I've been searching for the perfect creamy roasted poblano soup recipe. Most of the ones I found called for using corn, and I believe corn <i>ruins </i>many soups because it powerfully and sweetly takes over the taste profile. I mean, unless it's corn chowder I guess. But I knew I wanted the main flavor profile to be roasted poblano peppers. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYCOgX9sbuT5sA4c3-e3ZVbWhOlfI61WqYfMuuEKXSy17mgMSHfPO8yh762B0e-gobHDZWRkAfkTroNlQfkYV1DQBhCn_lIOuEZWD0ywPLBVekyhOPXEjDcngLKPFOVxEaeO4x9vyTY8YN0REAS9-yC_O8Qg9XeXwBPp4Rt-p1tP2PthTgmE1ojLynMl8/s400/Creamy%20Roasted%20Poblano%20Soup-hero.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYCOgX9sbuT5sA4c3-e3ZVbWhOlfI61WqYfMuuEKXSy17mgMSHfPO8yh762B0e-gobHDZWRkAfkTroNlQfkYV1DQBhCn_lIOuEZWD0ywPLBVekyhOPXEjDcngLKPFOVxEaeO4x9vyTY8YN0REAS9-yC_O8Qg9XeXwBPp4Rt-p1tP2PthTgmE1ojLynMl8/s320/Creamy%20Roasted%20Poblano%20Soup-hero.jpg" width="320" /></a></div>The first time I tried this recipe, I did what I normally do. I read through several recipes to see what proportions were being used - how many peppers, how much broth, etc. - as well as how the creaminess was happening. Was it heavy cream or milk? Was it a roux? Are we adding sour cream at the end? </div><div><br /></div><div>After reviewing many recipes, I tried doing a base similar to my <a href="https://crazyauntlaura.blogspot.com/2011/08/tomato-bisque-soup.html" target="_blank"><b>Tomato Bisque soup </b></a>recipe: onion sautéed in butter and olive oil then add a few tablespoons of flour and make a roux. After that, I added in 2 cups broth (vegetable or chicken) and 2 cups milk. What I failed to do, however, was thoroughly drain my can of black beans! This resulted in an inedible greyish color that I then had to doctor with bright yellow food coloring to make it something that anyone would want to eat. <b>Result</b>: pretty good but not creamy enough, and still a bit of a weird color.😒</div><div><br /></div><div>I decided this time I would do things differently with the recipe. Again I reviewed those <b><a href="https://www.pinterest.com/search/pins/?q=highly-rated%20roasted%20poblano%20soup%20recipes&rs=rs&eq=&etslf=1777" target="_blank">highly-rated roasted poblano soup recipes</a></b> and decided I would do another roux but with 1/4 cup butter to 1/4 cup flour. I sautéed the onions and added the flour once the onions turned clear. I cooked that a few minutes and then added in 5 cups of broth, deciding to use heavy cream at the end and a healthy amount of cheese to make it creamy. It worked and voila! <b>Here is my creamy roasted poblano soup recipe.</b></div><div style="text-align: left;"><b><u><br /></u></b></div><div style="text-align: left;"><b><u>Ingredients</u></b> </div><div><ul style="text-align: left;"><li>3-4 poblano peppers, roasted</li><li>1-2 jalapeno peppers, roasted</li><li>1 medium onion, diced (I used half a Vidalia)</li><li>1/4 cup unsalted butter</li><li>1/4 cup all purpose flour</li><li>5 cups vegetable or chicken broth or stock</li><li>1 can black beans, thoroughly drained and rinsed 3x</li><li>1 red bell pepper, diced</li><li>1 medium potato, chopped</li><li>2 green onions, diced and divided between white and green parts</li><li>2/3 cup shredded pepper jack cheese</li><li>1/3 cup shredded sharp cheddar or cheddar jack</li><li>1/2 cup heavy cream</li><li>1 tsp. cumin</li><li>1/2 tsp. cayenne pepper (optional)</li><li>Salt and pepper to taste</li></ul><div style="text-align: left;"><b><u>Directions</u></b></div></div><div><ol style="text-align: left;"><li>Preheat oven to 425°F or use a convection roast setting of 400°F. Both my oven and my air fryer have convection roast, so I used the latter setting.</li><li>Line a jelly roll tray or cookie sheet with parchment paper. Brush olive oil and sprinkle salt on whole poblanos and jalapenos and place on the tray.<p class="MsoNormal" style="line-height: normal; margin-bottom: 2.25pt; margin-left: 0in; margin-right: 0in; margin-top: 13.5pt; margin: 13.5pt 0in 2.25pt; mso-outline-level: 3;"><span style="font-family: "Times New Roman",serif; font-size: 15pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><o:p></o:p></span></p></li><li>Roast for anywhere from 12-15 minutes if using an official roast setting. For conventional oven you may need to do up to 20 minutes. You want your peppers to have some char on them, as shown in the image above. You don't want them mushy, but pliable.</li><li>While the peppers are roasting, chop up the onion, red pepper, green onions, and triple rinse the black beans.</li><li>After roasting the peppers, I removed the thin, blistered skin on the outside, just to be sure I wasn't adding any bitterness. It peels right off easily on both the poblanos and jalapenos. Chop them up and set aside as they will be added into the soup at a later step.</li><li>Add 1/4 cup butter to a soup pot or Dutch oven on medium heat. As it melts, add in the diced onion plus the white parts of the green onions.</li><li>Once the onions turn clear, sprinkle in the flour and stir in so that it incorporates with the butter and onion. Cook for about 2 minutes.</li><li>Add in the broth, black beans, red pepper, potato, cumin and cayenne. Bring to boil and then simmer until potatoes are cooked through and soft, about 10 minutes.</li><li>Remove the pot from the stove and whisk in the cheese until it melts into the soup. Then add the cream and stir that in as well.</li><li>Use the green parts of the green onions as garnish when serving. </li></ol><div><br /></div></div><div>Enjoy! 😁</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-40761564611403546112023-05-08T06:31:00.005-07:002024-03-04T06:16:09.872-08:00Tomato Bisque Soup<span style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCmWtcjJNotuh5lIV5lF2ppM_Xi1344pQhS_2iaFdp3YWSR447dvdO2yUDnn_VDpBEuuFh7z_u8eoRtylrxov5mAx_5N26YDa3h4Ov6X4bXbQsnOmfT9TzIBnB-quz1jmG2p3b-0TJLuU/s1600/Tomato+Bisque+Soup.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5641235143870011058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCmWtcjJNotuh5lIV5lF2ppM_Xi1344pQhS_2iaFdp3YWSR447dvdO2yUDnn_VDpBEuuFh7z_u8eoRtylrxov5mAx_5N26YDa3h4Ov6X4bXbQsnOmfT9TzIBnB-quz1jmG2p3b-0TJLuU/s320/Tomato+Bisque+Soup.jpg" style="cursor: hand; float: right; height: 239px; margin: 0px 0px 10px 10px; width: 320px;" /></a><br /><br /></span><div><span style="font-family: helvetica;"><span>This is a soup my mom makes and she and I have adjusted it to actually work as a recipe. The original recipe calls for - <em>gulp</em> - 3/4 cup of butter. The version I make is slightly different to the way we've become accustomed to making it.</span></span></div><span style="font-family: helvetica;"><br /></span><div><span style="font-family: helvetica;">The one non-diet friendly ingredient in here is cream. Yep, heavy whipping cream. But it's not that much for an entire 8 servings of soup, so you just want to pour the cream in and stir it up, making it a light reddish color. Also, I like to puree all of the finished soup in the food processor or with an immersion blender as this makes the texture really, really nice. Sometimes I have fresh tomatoes on hand and I dump those in too - can't be bad!</span></div><div><span style="font-family: helvetica;"></span></div><span style="font-family: helvetica;"><br /></span><div><strong><span style="font-family: helvetica;">Ingredients:</span></strong></div><div><span style="font-family: helvetica;"><span><br /></span></span></div><div><span style="font-family: helvetica;">2 T. butter or margarine</span></div><div><span style="font-family: helvetica;">2 T. olive oil</span><span style="font-family: helvetica;"><span><br /></span><span>2-3 T. plain flour</span><span><br />1 lg. onion, chopped</span></span></div><div><span style="font-family: helvetica;">2 cloves garlic, minced</span></div><div><span style="font-family: helvetica;">1 tsp fresh thyme (if using dried then 2 tsp)<br />1/2 tsp fresh basil (if using dried them 1 tsp)<br />3/4 tsp salt (or to taste)<br />1/2 tsp pepper (or to taste)<br />2 - 28 oz cans of Italian tomatoes - I like San Marzano tomatoes<br />3 1/2 C. chicken broth<br />Heavy cream (I probably use about 1/2 cup total)</span></div><span style="font-family: helvetica;"><div><span style="font-family: helvetica;"><br /></span></div><b><br /></b></span><div><b><span style="font-family: helvetica;"></span></b></div><span style="font-family: helvetica;"><b>Directions:</b><br /><ol style="text-align: left;"><li><span style="font-family: helvetica;">In large soup pot, heat olive oil and butter over almost-medium heat and sauté the onion until clear. Add in garlic while onion is cooking, sauté for 1 more minute. </span></li><li><span style="font-family: helvetica;">Add the flour (make a roux of sorts) and cook 2-3 minutes to cook the flour. </span></li><li><span style="font-family: helvetica;">Dump in everything else - chicken broth, tomatoes, seasonings - but NO cream yet. Bring to a boil then let simmer about 10 minutes.</span></li><li><span style="font-family: helvetica;">Remove from heat. Once the soup is not bubbling, add in the cream.</span></li><li><span style="font-family: helvetica;">Puree in a food processor or use an immersion blender to smooth.</span></li></ol></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-9269349290497598592022-01-10T07:13:00.004-08:002024-03-04T06:16:16.093-08:00Rustic Potato Soup<h2 style="text-align: left;"> Enjoy this rustic, farmhouse potato soup recipe!</h2><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhsm0p7DqwYbGchEp2MOBE9uwAVtu5VSCeJQRY-RFsZi1LPCPDn24A5TqwehclrfVh6iDpOp3-mpey2PhvfORqnKn8ct1RUUCjpymwF6dw3EI7jFaVMHAhN0gETKFtnpUYFJAFd54Z0PzYOVZW3VHrvBzR59YQjrw1j3lKK4knLWe0UnVHzJANbrLOSfQ=s1500" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Rustic Potato Soup Recipe" border="0" data-original-height="1500" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhsm0p7DqwYbGchEp2MOBE9uwAVtu5VSCeJQRY-RFsZi1LPCPDn24A5TqwehclrfVh6iDpOp3-mpey2PhvfORqnKn8ct1RUUCjpymwF6dw3EI7jFaVMHAhN0gETKFtnpUYFJAFd54Z0PzYOVZW3VHrvBzR59YQjrw1j3lKK4knLWe0UnVHzJANbrLOSfQ=w426-h640" title="Rustic Potato Soup Recipe" width="426" /></a></div>My mother has always made this version of potato soup, choosing the less creamy version of an old classic. This soup was always made when there was either leftover ham to be used or an abundance of bacon on hand. I hope you enjoy this as much as my family and friends have!<br /><p></p><p style="text-align: left;"><br /></p><h3 style="text-align: left;">Ingredients</h3><div><ul style="text-align: left;"><li>2 stalks celery, finely chopped</li><li>1 medium onion, finely chopped</li><li>2 green onions, chopped</li><li>1 T. olive oil</li><li>1 T. flour</li><li>3 slices of bacon, chopped</li><li>2 slices of thick cut ham, chopped</li><li>3 medium potatoes (I used Irish), chopped in 1" cubes</li><li>2 cups chicken stock (or broth)</li><li>3 cups milk</li><li>salt and pepper to taste</li></ul></div><h3 style="text-align: left;">Directions</h3><div><ol style="text-align: left;"><li>Sauté chopped ham and bacon in olive oil on medium high until a nice, brown fond develops in the bottom of the pan.</li><li>Add in the celery and onions. Sauté for 3-5 minutes until the onions become clear and celery has softened.</li><li>Sprinkle in the flour. Stir for 1-2 minutes until flour is cooked.</li><li>Add in the chicken stock, milk, and potatoes. Use a flat spatula to scrape the fond from the bottom of the pan, which adds a terrific flavor to the soup. Bring to a rolling boil.</li><li>Reduce heat slightly to a soft boil (about medium high heat) and boil for 7-9 minutes, until potatoes are cooked. To check if the potatoes are cooked, spoon one out and cut it with a fork. It should be the consistency of a baked potato.</li><li>Remove from heat and use potato masher to mash some of the potatoes in the soup. I did 7-8 mashes. This will help the soup thicken a bit, but not too much. </li><li>Add salt and pepper to taste.</li></ol><div>Enjoy!</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-9335895934366163992018-09-21T07:38:00.000-07:002018-09-21T07:38:07.259-07:00Cream Cheese Rotel & Sausage Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
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<i>Low-Carb | Gluten-Free</i><br />
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<i>An easy and low carb dinner - make it ahead of time and just bake before serving!</i></div>
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Cream Cheese Rotel & Sausage Stuffed Peppers</h2>
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As it gets towards the end of the week I often am scrounging in the freezer to figure out dinner. This was the case the other night, when I was planning dinner for Thursday night after eating dinner Wednesday. What was I going to fix for dinner Thursday? </div>
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Searching through the freezer, I found a quart size bag filled with cream cheese and sausage Rotel dip. Looking at the date, I remembered making a double recipe of this for a potluck and freezing half because it made so much.</div>
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About two weeks ago, a friend of ours from church gifted us lots of banana peppers from their garden. The late summer harvest was quite welcome and we both like peppers (my daughter? no so much.) Though most of the banana peppers were a few inches long, there were 5-6 that were much larger and colorful.<br /></div>
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I had decided at some point in the last week to stuff these, I just hadn't figured out with what. Looking down at the frozen quart bag of dip, I now knew! And heck, what doesn't taste good with bacon wrapped around it?</div>
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<b>Ingredients</b></h3>
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5-6 peppers (I used large banana peppers, but poblano or bell would also work fine)</div>
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Taco seasoning</div>
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10-12 slices of bacon, partially cooked</div>
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<b>Filling:</b></div>
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1 lb breakfast sausage, browned</div>
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2 - 8 oz packages of cream cheese</div>
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1 can of Rotel (drained)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjnY_-M2SYtEjZL5WVYtOXA5DPQ5V-o3opMkJCMytjJZ8dVx-yl5lwZamHvkF-ONJj5YeYvt6OMTRILchUzPrwgCKp61sK9UCVC7ITmrvkDf-JsXeuUw6xN81Jx8-n8HxK734fV6YcJb0/s1600/Sausage+Stuffed+Peppers-steps.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="310" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjnY_-M2SYtEjZL5WVYtOXA5DPQ5V-o3opMkJCMytjJZ8dVx-yl5lwZamHvkF-ONJj5YeYvt6OMTRILchUzPrwgCKp61sK9UCVC7ITmrvkDf-JsXeuUw6xN81Jx8-n8HxK734fV6YcJb0/s640/Sausage+Stuffed+Peppers-steps.jpg" width="176" /></a></div>
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<b>Instructions</b></h3>
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1. Brown sausage in deep skillet and drain. Place sausage back in skillet.</div>
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2. Add in cream cheese and Rotel, stirring frequently until cream cheese has melted and ingredients are incorporated. Set aside.</div>
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3. Preheat oven to 350 F. Spray non-stick spray on a 9x13 glass baking dish. Depending on how large and how many peppers you have, you may need two glass dishes. </div>
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4. Cut peppers lengthwise and remove seeds. You can leave the stem on. Set peppers in glass dish as shown. Sprinkle with taco seasoning. </div>
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5. Partially cook bacon, either half way or three-quarters of the way done. This is optional, I just like bacon crisper and wrapping raw bacon around "done" ingredients is not my thing. The bacon just can't be too stiff to wrap and will cook the rest of the way in the oven.</div>
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6. Fill each pepper half with the cream cheese sausage mixture.</div>
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7. Wrap each pepper half with one piece of bacon, using toothpicks to hold it together as necessary.</div>
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8. Bake for 30 minutes or until peppers are baked through. </div>
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If you have those colorful mini pepper on hand, you could make this as an appetizer. I love that you can also make all of this ahead, stick it in the fridge overnight, and then put it in the oven in time for dinner. And, it's a good way to re-purpose leftover sausage cream cheese dip. Enjoy!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-11212981486698930922018-08-29T13:27:00.000-07:002018-08-29T13:27:09.046-07:00Low-Carb Apple Cobbler DessertThis low-carb apple cobbler is going to have you giving high fives all-round. There is so much good going on here and nothing bad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQ-GPwRPRtQ_roCg1VvSDT8EHt_z39zAa6bzduEDePo6978v-wFbYNGtYwb2xErn8mRTyYoXCplfEF0GOYtg6ueBUwpkaT95wot4HjPP5fmZtNLjJbxvTq1vVLTiR157RlxyjPo0idvOb/s1600/low-carb-apple-cobbler-dessert.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1260" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQ-GPwRPRtQ_roCg1VvSDT8EHt_z39zAa6bzduEDePo6978v-wFbYNGtYwb2xErn8mRTyYoXCplfEF0GOYtg6ueBUwpkaT95wot4HjPP5fmZtNLjJbxvTq1vVLTiR157RlxyjPo0idvOb/s640/low-carb-apple-cobbler-dessert.jpg" width="304" /></a></div>
First off, let me give all the props to Mellissa at I Breathe I'm Hungry, as the cobbler crumble is mostly based on her recipe <a href="https://www.ibreatheimhungry.com/blueberry-cobbler-low-carb-and-gluten-free/" target="_blank">here</a>. My keto friend passed it along to me on Pinterest the other day and I had a longing for cobbler from that point on. As with most of my recipes, however, they are accidents based on food I have on hand.<br />
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The best part about this recipe is how easy it was to put together. And I am pretty sure I will be using this crumble base for many, many more low-carb desserts to come. The only thing that could have possibly made this better is keto vanilla ice cream.<br />
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When I was a child, my mom would often take apples that were "on their way out" so to speak and sauté them in a skillet, adding butter, cinnamon, and sugar as they cooked. This makes the most heavenly smell btw. I realized I had three Granny Smith apples on their way out, so I proceeded to peel them and thinly slice with the mandolin. In hindsight, six apples would have been more appropriate, so I'm writing this recipe the way it should be made.<br />
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<b>INGREDIENTS & DIRECTIONS</b><br />
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1. Heat oven to 375(F). Spray your baking dish with non-stick spray.<br />
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2. Sauté together on low for 10-12 minutes:<br />
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<li>6 Granny Smith apples, peeled and sliced thinly </li>
<li>4 T. <a href="https://bochasweet.com/" target="_blank">BochaSweet</a>, or your favorite sugar substitute</li>
<li>3 tsp. cinnamon</li>
<li>dash of ground ginger</li>
<li>dash of salt</li>
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3. Mix crumble together (based on <a href="https://www.ibreatheimhungry.com/blueberry-cobbler-low-carb-and-gluten-free/" target="_blank">IBIH crumble</a>):</div>
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<li>4 T. melted butter</li>
<li>1-1/3 cup almond flour</li>
<li>3-4 T. BochaSweet, or your favorite sugar substitute</li>
<li>dash of salt</li>
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4. Make two layers, starting with half the apples, half the crumble, then repeat.</div>
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5. Cook on 375 for 20-22 minutes, or until crumble on top begins to brown.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-79298037612227859282018-08-07T21:00:00.000-07:002018-08-08T08:54:57.834-07:00Low-Carb Chicken Enchilada Casserole<h2>
Low-Carb Chicken Enchilada Casserole<br /><i>...quick, easy, and so delicious!</i></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNgIMRt1lLSdBJMn7-8HbLojX_TT2bXu_1VVoQ071OjjRPqcCymfM6D8jZzG4IhxZObttxGktNT6y8yOMH35kIwsyHcIKFB_ry4cxmWdlcvarog3DE0ErgL0pC39361rMfnmG4E1vgbMO/s1600/low+carb+chicken+enchilada+casserole.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="low-carb-chicken-enchilada-casserole" border="0" data-original-height="1260" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNgIMRt1lLSdBJMn7-8HbLojX_TT2bXu_1VVoQ071OjjRPqcCymfM6D8jZzG4IhxZObttxGktNT6y8yOMH35kIwsyHcIKFB_ry4cxmWdlcvarog3DE0ErgL0pC39361rMfnmG4E1vgbMO/s640/low+carb+chicken+enchilada+casserole.jpg" title="Low-Carb Chicken Enchilada Casserole" width="304" /></a>You know the deal. You get home from work and have that raw chicken breast staring at you. What the heck will you do with it this time? I thought this same thing on Tuesday night, and decided to try out something a little different: low-carb chicken enchilada casserole.</div>
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This was really one of those let's-see-what's-in-the-pantry-that-I-can-use type of recipe. I knew I had enchilada sauce and some low-carb tortillas. I wanted to stretch the meat in this recipe, so in addition to the chicken breast (yes, only one chicken breast needed!) I used some onions and peppers to fill it out. I think this recipe would work just as well with shredded or ground beef, so I may try that out next time. The other thing I put in this casserole that added some amazing flavor was <a href="http://desertpepper.com/?page_id=2" target="_blank">Desert Pepper Black Bean Dip</a>. It's a little spicy but I just dolloped a bit of it in there since I found it in the pantry.</div>
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This recipe can also be made using carbs, if that's how you and your family roll. I will put a note at the bottom on how to replace some of the items to make this more palatable if your crew won't eat low-carb food. </div>
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<span style="font-size: large;"><b>
Low-Carb Chicken Enchilada Casserole Recipe</b></span><br />
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<i>Prep time: 15-20 minutes</i></div>
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<i>Cook time: 20 minutes</i></div>
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<b>INGREDIENTS</b>:<br />
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□ 1 boneless, skinless chicken breast, cubed</div>
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□ 3 mini peppers or half a regular size pepper, chopped</div>
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□ 1/2 onion, chopped</div>
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□ 1 small can chopped green chilies</div>
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□ 2 cans enchilada sauce</div>
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□ 2 low-carb tortillas, cut into 1" sections (or use bean chips)</div>
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□ 1/2 cup queso blanco, heated</div>
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□ 1 cup shredded Mexican blend cheese</div>
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□ Optional: black beans or spicy black bean dip</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-oxVd8fBP1-iz37NvYCg74dVc0BHzl_9AMBJgZLxfCqRsOkCPwHKsM_W5tAs9GkgVycVHWK3Q1N6zTNE2yk8O_7OAqFqjZ2osRHK6Dkf3PKkAZF-csdtrxaAqV_oqBeAFzn2XlNjwaH7/s1600/chicken-enchilada-recipe-step-by-step.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1221" data-original-width="337" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-oxVd8fBP1-iz37NvYCg74dVc0BHzl_9AMBJgZLxfCqRsOkCPwHKsM_W5tAs9GkgVycVHWK3Q1N6zTNE2yk8O_7OAqFqjZ2osRHK6Dkf3PKkAZF-csdtrxaAqV_oqBeAFzn2XlNjwaH7/s640/chicken-enchilada-recipe-step-by-step.jpg" width="176" /></a><b>DIRECTIONS</b>:<br />
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1. Preheat oven to 375F and spray a square glass baking dish.<br />
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2. Sauté the chicken with 1/3 of the enchilada sauce. You shouldn't need any oil as the chicken has enough moisture in it. I just stirred it a bit as it cooked to keep from sticking. Cook about 10 minutes until cubes are cooked through.<br />
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3. Add the chopped onion, peppers, and green chilies to the pan and cook another 3-4 minutes until onions are clear. If you need more liquid at this point add in a bit more of the enchilada sauce.<br />
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4. Start layering in the baking dish. Spread enchilada sauce enough to cover the bottom of the dish, then layer: chicken mixture, small spoonfuls of black bean dip (optional), more enchilada sauce, drizzle of white queso, sprinkling of shredded cheese, then the tortilla pieces. Repeat layering one more time and top with shredded cheese.<br />
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5. Bake for 15-20 minutes until bubbly. If cheese starts to get too done on the top, place aluminum foil on it.<br />
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Here's the nutrition info for this recipe:<br />
<a href="https://www.verywellfit.com/recipe-nutrition-analyzer-4157076" target="_blank"><img height="627" src="https://www.verywellfit.com/thmb/VTOK0P-gUwvLIgjt1c3kCqOFZ-I=/1000x0/Nutrition-Label-Embed--577939484-5b6b0adcc9e77c0082acf2c2.png" width="320" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02PqlmSGctfUoRbcLf-F2cygAyKKuLctbV2FHc8rCdKj3_eRevBxFdx0_-s2r0ecfs8u3piHbWUAR-7Z6gMoc7EayayZ-VsXOytA3l172o5NXc66IzDAOZ6h8OUFn547hX-SICSO-w-PM/s1600/chicken+enchilada+casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02PqlmSGctfUoRbcLf-F2cygAyKKuLctbV2FHc8rCdKj3_eRevBxFdx0_-s2r0ecfs8u3piHbWUAR-7Z6gMoc7EayayZ-VsXOytA3l172o5NXc66IzDAOZ6h8OUFn547hX-SICSO-w-PM/s400/chicken+enchilada+casserole.jpg" width="400" /></a></div>
<br />
<br />
<i>For those of you who want to replace the low-carb ingredients with carbs, you can substitute either corn chips or regular flour tortillas for the low-carb tortillas.</i><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-88385089698480028932018-03-19T11:01:00.000-07:002018-03-19T12:02:57.559-07:00Low Carb “White Lasagna” Baked Spaghetti Squash with MushroomsThis low carb and keto white lasagna recipe is a wonderful way to eat spaghetti squash as pasta! If you have non-keto eaters in your family, you can split the filling and the sauce and make two square dishes - one with spaghetti squash and one with lasagna noodles. You can also add any type of meat to this recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREcs1SPRs7r_W4m1bQCG5-BVFjHP9jTqQDOwW2bdNMwj0BJT6djVZlbgS5U1JHMbf5kZl5azP5hxh2cH8kCt2QMQldQfp_bgUbdQJnM89Y6Os-1yujpvel_4rnCAp9Mbauk4xeiuj38yx/s1600/low-carb-keto-white-lasagna-spaghetti-squash.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1500" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREcs1SPRs7r_W4m1bQCG5-BVFjHP9jTqQDOwW2bdNMwj0BJT6djVZlbgS5U1JHMbf5kZl5azP5hxh2cH8kCt2QMQldQfp_bgUbdQJnM89Y6Os-1yujpvel_4rnCAp9Mbauk4xeiuj38yx/s400/low-carb-keto-white-lasagna-spaghetti-squash.jpg" width="212" /></a></div>
<h2>
INGREDIENTS</h2>
•<span style="white-space: pre;"> </span>1 spaghetti squash, roasted and shredded<br />
•<span style="white-space: pre;"> </span>1 12-ounce package fresh mushrooms, sliced<br />
•<span style="white-space: pre;"> </span>3 tablespoons Olive Oil<br />
•<span style="white-space: pre;"> </span>2 cloves garlic, peeled and minced<br />
•<span style="white-space: pre;"> </span>½ grated asiago for top<br />
<div>
<br /></div>
<div>
<h3>
FILLING</h3>
<div>
•<span style="white-space: pre;"> </span>½ teaspoon salt</div>
<div>
•<span style="white-space: pre;"> </span>¼ teaspoon black pepper</div>
<div>
•<span style="white-space: pre;"> </span>2 cups ricotta cheese, well drained</div>
<div>
•<span style="white-space: pre;"> </span>¼ cup grated Asiago cheese</div>
<div>
•<span style="white-space: pre;"> </span>¼ teaspoon grated nutmeg</div>
<div>
•<span style="white-space: pre;"> </span>½ cup shredded Emmentaler or Jarlsberg cheese</div>
<div>
<br /></div>
<h3>
SAUCE</h3>
<div>
•<span style="white-space: pre;"> </span>4 tablespoons butter</div>
<div>
•<span style="white-space: pre;"> </span>4 tablespoons all-purpose flour (can sub but the small amount of flour doesn't add much to the overall carb count)</div>
<div>
•<span style="white-space: pre;"> </span>2 ½ cups milk</div>
<div>
•<span style="white-space: pre;"> </span>1 teaspoon salt</div>
<div>
•<span style="white-space: pre;"> </span>½ teaspoon grated nutmeg</div>
<div>
<br /></div>
<h2>
DIRECTIONS</h2>
<div>
1.<span style="white-space: pre;"> </span>Preheat the oven to 375ºF. Lightly grease a 13- X 9-inch or larger baking dish. Set aside.</div>
<div>
2.<span style="white-space: pre;"> </span>Do a quick sauté of the mushrooms and garlic with the olive oil. Do not overcook the mushrooms and leave with a bit of firmness. Set aside. </div>
<div>
3.<span style="white-space: pre;"> </span>To make the filling, in a bowl, mix the ricotta and 1/4 cup Asiago cheese, Emmentaler and the nutmeg. </div>
<div>
4.<span style="white-space: pre;"> </span>Spread a thin layer of spaghetti squash over bottom of baking dish, mostly covering the bottom of the dish. </div>
<div>
5.<span style="white-space: pre;"> </span>Spread the filling over top of the spaghetti squash. Spread the mushrooms on top of the filling.</div>
<div>
6.<span style="white-space: pre;"> </span>Put another thin layer of spaghetti sauce over the filling and mushrooms.</div>
<div>
7.<span style="white-space: pre;"> </span>To make the sauce, melt 4 tablespoons of the butter in a saucepan, over medium-high heat. Add the flour and whisk the mixture for 1 minute or until a smooth paste is formed. </div>
<div>
8.<span style="white-space: pre;"> </span>Lower the heat, and gradually add the milk, continually whisking until the sauce starts to </div>
<div>
thicken. Remove the sauce from the heat, add the salt and 1/4 teaspoon of the nutmeg, and stir to blend. </div>
<div>
9.<span style="white-space: pre;"> </span>Pour sauce over the entire dish, being sure to cover everything.</div>
<div>
10.<span style="white-space: pre;"> </span>Sprinkle on the remaining ½ cup Asiago cheese and grate a bit of nutmeg over the top. (Basically you need to cover the top with grated cheese.)</div>
<div>
11.<span style="white-space: pre;"> </span>Bake for 30 to 35 minutes or until heated through, then run under the broiler for about 2 minutes to brown the top. Serve immediately.</div>
<div>
<br /></div>
<div>
<i>Note:</i> Parmigiano-Reggiano cheese can be substituted for the Asiago.<br />
<br />
<b>Servings</b>: 8-9<br /><b>Nutritional Info per Serving</b> (from recipe calculator on Spark People):<br />
375 calories | 12g carbs | 23g protein | 26g fat (15g saturated)<br />
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-60097225430522652612012-11-19T16:12:00.001-08:002014-04-03T11:07:16.172-07:00Health-iesh Taco CupsI had planned having my husband grill hamburgers tonight. When I got home, he was so busy finishing up school projects that I realized I better figure out something to do with that pound of ground beef. And pronto, since I was <a href="http://pinterest.com/pin/47639708528444625/" target="_blank">hangry</a>. I looked in the pantry for what to put with the ground beef, and the only seasoning packet I had was taco. Hmmm, I had no tortillas or taco shells.<br />
<br />
I had some reduced fat crescent rolls in the fridge, so I figured I'd do my own "here's what I have available" version of <a href="http://www.emilybites.com/2011/08/taco-cupcakes.html" target="_blank">Emily Bites taco cupcakes</a>. My husband loved it! He said "you're going to need to add this one to the blog" - which also means it will be in my go-to repertoire.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZ7k8QRK4zKLpUFPpAUpcqe9LCn1IKv3kfvrkPDFmHbP5xqSRS-epO4XeXa4Cm1qta0OLOcv06HKFIw9uLY0QFv6PE3ig9P-ChSlDObSTeSXm00sLZY5EgtR6SwgZDAKokJxXBY6JNAOb/s1600/tacocups2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZ7k8QRK4zKLpUFPpAUpcqe9LCn1IKv3kfvrkPDFmHbP5xqSRS-epO4XeXa4Cm1qta0OLOcv06HKFIw9uLY0QFv6PE3ig9P-ChSlDObSTeSXm00sLZY5EgtR6SwgZDAKokJxXBY6JNAOb/s320/tacocups2.jpg" height="320" width="239" /></a></div>
<br />
<br />
<b>Ingredients</b><br />
1 lb. ground beef<br />
1 packet taco seasoning mix<br />
1 can Rotel, drained<br />
1/2 pkg. reduced fat cream cheese, softened<br />
1-2 tubes of reduced fat crescent rolls<br />
Shredded cheese (cheddar or Mexican blend)<br />
<br />
<b>Directions</b><br />
Preheat oven to 375, or whatever is listed on the crescent roll tube.<br />
1. Brown ground beef, drain, then add taco seasoning and water as listed on the taco packet directions.<br />
2. Mix in Rotel with the ground beef (I didn't do this originally, but decided after the fact it would save a step that way.)<br />
3. Spray cupcake tins with cooking spray.<br />
4. Separate crescent rolls into triangles (as they are already perforated) and put one triangle in each cup, pressing down into the cupcake tin and leaving the ends of the triangle hanging out.<br />
5. Add a spoonful of ground beef mixture into each crescent "cup", add small spoon of cream cheese on each (maybe 1/2 T.), then sprinkle with shredded cheese.<br />
6. Fold ends of triangles over the taco mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35t4bd8Mcf36mFmZC4DGPVHyqBGrjSFdl2rn4BxsZ9NMLnSCTEruDBOaF4WhkuelHSVPbVzA3bAs4jqWsl8Y-NPf0exudh7WIMMVjPBbt6yp00OZ3jYLAa9C2YMeIwY1Y-0kOjnGUJvn7/s1600/tacocups1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35t4bd8Mcf36mFmZC4DGPVHyqBGrjSFdl2rn4BxsZ9NMLnSCTEruDBOaF4WhkuelHSVPbVzA3bAs4jqWsl8Y-NPf0exudh7WIMMVjPBbt6yp00OZ3jYLAa9C2YMeIwY1Y-0kOjnGUJvn7/s320/tacocups1.jpg" height="320" width="239" /></a></div>
<br />
7. Cook as directed on the crescent roll package (10-12 minutes.)<br />
<br />
Enjoy!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-85192753047839642012012-09-06T16:22:00.002-07:002014-04-03T11:07:45.080-07:00Italian-Style Tomato Sauce<span style="font-family: Verdana, sans-serif;">With a bumper crop of San Marzano Roma tomatoes this year, we had an abundance of tomatoes - I'm talking tomatoes in every crevice of the fridge. We decided to try making our own pasta sauce and it turned out soooooo good! Very delicious! And, like most recipes I learned something in the process :)</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">First, I found out that this would have been much easier if I'd had a </span><a href="http://www.cooking.com/black-2-qt-foley-food-mill-by-t-fal_297435_11/?ccaid=CKSCPDSHPG&/#axzz25jVhxpI7" target="_blank"><span style="font-family: Verdana, sans-serif;">foley food mill</span></a><span style="font-family: Verdana, sans-serif;">. But instead we boiled them tomatoes to get the skins off and then pushed the seeds out. If you're like most people you are not growing your own tomatoes so I'll include how to make this with canned tomatoes too. I used about 12 ripe Romas, boiled then removed skins and seeds. That doesn't leave you with a whole lot of tomatoes (should have gone to the garden and picked some more I guess) so I ended up adding a can of tomatoes to mine anyway. </span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOx2R3bTUW2o3YvowjIalPVbGzDmuCoLzAGgiK7Iv4OutMFNnYWkWmkvU0-pCK-FWxK0_AsKfbzblbOF7LJUuPE0_IpqYwkd2qca7XEGtwVhYE5nzenI9f9FbvvODD4YX5MCl-90Fwjlc/s1600/tomato+sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOx2R3bTUW2o3YvowjIalPVbGzDmuCoLzAGgiK7Iv4OutMFNnYWkWmkvU0-pCK-FWxK0_AsKfbzblbOF7LJUuPE0_IpqYwkd2qca7XEGtwVhYE5nzenI9f9FbvvODD4YX5MCl-90Fwjlc/s320/tomato+sauce.jpg" height="320" width="239" /></a><span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">3 cans of diced tomatoes (can get plain or with Italian seasoning in them, but will need to adjust the seasoning if you do)</span><br />
<span style="font-family: Verdana, sans-serif;">2 T. olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 T. butter or margarine</span><br />
<span style="font-family: Verdana, sans-serif;">1 medium onion, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 medium green pepper, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">3 cloves garlic, minced</span><br />
<span style="font-family: Verdana, sans-serif;">1 T. white wine (yes, was going to use red but all I had on hand was white and it tasted good)</span><br />
<span style="font-family: Verdana, sans-serif;">Oregano, thyme, basil or Italian seasoning to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Salt and pepper to taste</span><br />
<span style="font-family: Verdana, sans-serif;">1 bay leaf</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">1. Put butter and oil into large pot. Add onions and peppers and saute until onions are clear.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Add in everything else and bring to a boil, then reduce and simmer for 1 hour.</span><br />
<span style="font-family: Verdana, sans-serif;">3. If you prefer a less chunky style sauce, you can either put this through the food processor or use an immersion blender. Just don't liquify it. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Remove bay leaf. Put mixture into jars or if freezing (this freezes very well) put into ziplock freezer bags.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-59964944660178807062012-06-06T11:53:00.001-07:002014-04-03T10:58:23.858-07:00Crockpot Pork with Scotch Whiskey BBQ Sauce<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">I would like to call this recipe "G-Love and Special Sauce!" Oh this is so tasty...</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">I struggle with store-bought BBQ sauces. I also can't stand BBQ with those gristly fatty pieces (gag.) I went on a mission to make my own sauce and cook my own pork BBQ, without having to rent a smoker. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDx1QyCv3ucvYFkhboFsXDSrTwmqFnH5QKT-Ls7CE2Zi-SJ7CemnywA3Xo6DK-BYkqXpehn1vaGECHGz1_3Cplwp49QMrtA2jGL8sGxxcPDk5-aBdFqfHRGLmyUtGFIH3Bz9a57ln5Nl1n/s1600/BBQ.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDx1QyCv3ucvYFkhboFsXDSrTwmqFnH5QKT-Ls7CE2Zi-SJ7CemnywA3Xo6DK-BYkqXpehn1vaGECHGz1_3Cplwp49QMrtA2jGL8sGxxcPDk5-aBdFqfHRGLmyUtGFIH3Bz9a57ln5Nl1n/s320/BBQ.JPG" height="320" width="254" /></a></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><b>The Pork (G-Love)</b> </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">First, </span>I stuck a pork tenderloin in the crock pot with a can of diet Dr. Pepper, water, quartered onions, and about 2 T. Worcestershire. I let is cook on low all day until I got home from work. All I had to do when I got home was get the pork out and shred it! I loved coming home to my entree already being cooked.</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<b>The "Special Sauce"</b></div>
<div style="font-family: Verdana,sans-serif;">
2/3 Cup scotch whiskey (or bourbon, if you prefer)<br />
1 medium onion, chopped <br />
4 cloves of garlic, minced <br />
1 to 1.5 cups of ketchup <br />
1/4 tsp ginger <br />
1/4 tsp red pepper flakes <br />
1/4 tsp cayenne pepper <br />
1/4 tsp chili powder <br />
1/4 tsp allspice <br />
1/4 cup cider vinegar <br />
1/3 cup brown sugar <br />
1/4 cup Worcestershire sauce <br />
1/2 tsp salt <br />
1/2 tsp pepper <br />
1/2 cup water (more or less) </div>
<div style="font-family: Verdana,sans-serif;">
Optional: 1 T. Medium buffalo wing sauce or tabasco</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
1. Saute the onions and garlic in the scotch whiskey on medium heat until<br />
onions are clear (about 10 minutes.) <br />
2. Add in everything else and bring to a boil, then reduce and simmer <br />
on low for 20 min. Stir occasionally so it doesn't stick to sides of <br />
pan. <br />
3. I strained mine through a mesh colander so that the sauce was smooth and<br />
minus the onion and garlic chunks. </div>
<div style="font-family: Verdana,sans-serif;">
I actually made my sauce the night before then stuck it in the fridge for the next night's supper. This saved me a ton of time. </div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
When serving, you can either mix the sauce in with the pork or leave it on the side so folks can choose how much they want. The pork has a ton of flavor when it comes out of the crock pot so you don't necessarily need to mix it in with the sauce. </div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-40428896016973969472012-05-07T05:45:00.001-07:002014-04-03T11:03:55.403-07:00Buffalo Chicken Bites<span style="font-family: Verdana,sans-serif;">Many of my WW peeps touted this recipe from <a href="http://www.emilybites.com/2011/12/buffalo-chicken-cupcakes.html" target="_blank">Emily Bites</a>. Emily suggests lots of recipes she calls "cupcakes" which use wonton wrappers in cupcake tins for savory foods. This was super-easy to make and my husband said he could have eaten all of them by himself.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">After reviewing the recipe, we made it with some minor modifications. *The original recipe calls for 2 cups of cooked chicken. I would recommend a little more than that in case you place a little more chicken mixture as you eye how much to put in each cup.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyozipQSYTLXwhLvTTH6hf47lR7PQ6FlqnXdZIC6x7gzkvq9zhawf4CGANvZ5w3FZdX6JhyphenhyphenlpMj2VlHAlZKbVpY_kukFM9vZLS3qbYWugB-NwYMVYJVL_QTNTskBUMjTMzwmyaIFWHGdhd/s1600/BuffaloChicken.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyozipQSYTLXwhLvTTH6hf47lR7PQ6FlqnXdZIC6x7gzkvq9zhawf4CGANvZ5w3FZdX6JhyphenhyphenlpMj2VlHAlZKbVpY_kukFM9vZLS3qbYWugB-NwYMVYJVL_QTNTskBUMjTMzwmyaIFWHGdhd/s320/BuffaloChicken.JPG" height="320" width="239" /></a><span style="font-family: Verdana,sans-serif;">Also, we added more wing sauce by one tablespoon after tasting the mixture, and added an entire celery stalk instead of just half of the stalk as the original recipe called for. This is because I really like the crunchiness of the celery with this. I think next time I do this I'll add chopped onions or scallions too.</span><br />
<br />
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">2 cups* cooked boneless, skinless chicken breast, shredded or chopped finely</span></li>
<li><span style="font-family: Verdana,sans-serif;">4 Laughing Cow Blue Cheese wedges</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/4 c Buffalo wing sauce (I used Texas Pete, would recommend Medium)</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 celery stalk, chopped small </span></li>
<li><span style="font-family: Verdana,sans-serif;">16 wonton wrappers (typically found in the produce section or with the crescent rolls and biscuits in fridge section)</span></li>
<li><span style="font-family: Verdana,sans-serif;">4 oz (1 cup) reduced fat 2% shredded cheddar cheese</span></li>
</ul>
<br style="font-family: Verdana,sans-serif;" />
<b><span style="font-family: Verdana,sans-serif;">Directions:</span></b><br />
<span style="font-family: Verdana,sans-serif;">1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.</span><br />
<span style="font-family: Verdana,sans-serif;">2.
In a microwavable bowl, combine the chicken, cheese wedges and wing
sauce. Microwave for 1 1/2 minutes on high. Stir to combine until
chicken mixture is fully coated with cheese and wing sauce. Stir in the chopped celery pieces.</span> <br />
<span style="font-family: Verdana,sans-serif;">3.
Push a wonton wrapper into the bottom of each of the eight sprayed cups
in the muffin tin. Fill each muffin tin about 1/4 of the way with chicken mixture. Sprinkle with the cheddar cheese
evenly over the top of each 1/4 filled cup (just a dusting of cheese needed. </span><br />
<span style="font-family: Verdana,sans-serif;">4. Press another wonton wrapper on top and
repeat the layering steps with the remaining ingredients. Kind of like a casserole theme.</span><br />
<span style="font-family: Verdana,sans-serif;">5. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.</span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"> </span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-71836159588248437422012-04-09T12:14:00.003-07:002014-04-03T11:05:00.732-07:00Stuffed "Company" Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrfbLnzEkWgsSLubCHbpXor_seAvHrUOOHjYHqsHf6bva1E7Pi24S48OH2jFtIk8zpgK1ZKCHc6ExOQFOrvuNE6gxaqN5p-6Ccdi1PO3bgIs2s2v5UPQFOFr_2Z0TEngTs6EXYCoKG6An/s1600/CompanyChicken.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrfbLnzEkWgsSLubCHbpXor_seAvHrUOOHjYHqsHf6bva1E7Pi24S48OH2jFtIk8zpgK1ZKCHc6ExOQFOrvuNE6gxaqN5p-6Ccdi1PO3bgIs2s2v5UPQFOFr_2Z0TEngTs6EXYCoKG6An/s320/CompanyChicken.JPG" id="BLOGGER_PHOTO_ID_5729482781690658882" style="cursor: hand; cursor: pointer; float: right; height: 239px; margin: 0 0 10px 10px; width: 320px;" /></a><span style="font-size: 100%;"><span style="font-family: verdana;">Do you remember when you were young and your parents were having "company" over? This meant for me that my mom was going to make something appropriate to serve to guests. Sometimes we'd call this "company" food, hence the name for this chicken recipe I derived from an original company entree of my mom's - Chicken Washington. </span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">As I frantically tried to put together a meal last Friday night, I realized I only had a scant amount of ingredients and needed to pull these into a cohesive entree. I had thinly cut chicken breasts, leftover ham, Laughing Cow cheese, and a few other items. It turned out tasting so good! I'll definitely be making this again, and will likely try various stuffing ingredients just to check them out.</span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">Though I didn't have company that night, I realized that the final product looked similar to my mom's Chicken Washington, and that it would be appropriate to serve to company.</span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana; font-weight: bold;">Ingredients</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 Pkg thinly sliced chicken breasts (or get breasts and slice them horizontally, three times each breast.)</span><br style="font-family: verdana;" /><span style="font-family: verdana;">5-6 Wedges Laughing Cow Creamy Swiss original OR reduced fat cream cheese</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1/4 Cup sharp cheddar</span><br style="font-family: verdana;" /><span style="font-family: verdana;">6 slices of ham</span><br style="font-family: verdana;" /><span style="font-family: verdana;">Salt and pepper</span><br style="font-family: verdana;" /><span style="font-family: verdana;">Wooden toothpicks</span></span><br />
<br />
<span style="font-family: verdana; font-weight: bold;">Instructions</span><br />
<span style="font-family: verdana;">1. Lightly salt and pepper each breast strip.</span><br />
<span style="font-family: verdana;">2. Mix together Laughing Cow cheese and cheddar cheese.</span><br />
<span style="font-family: verdana;">3. Use a cookie sheet with either parchment paper or aluminum foil on it. Lay out chicken strips on this.</span><br />
<span style="font-family: verdana;">4. Place one piece of ham on each piece of chicken, along with 1-2 Tbsp of the the cheese mixture (depending on the size of your chicken strips, just guesstimate this and remember the cheese will melt, so may want put the scoop of this in the middle of one side of the strip.)</span><br />
<span style="font-family: verdana;">5. Fold over strip in half, covering the ham and cheese. Secure with 2-3 toothpicks.</span><br />
<span style="font-family: verdana;">6. Bake at 350 degrees for 15-20 minutes, or until chicken is done.</span><br />
<br />
<span style="font-family: verdana;">P.S. I served this with long grain wild rice.</span><br />
<span style="font-family: verdana;">P.P.S. The thinly cut chicken breasts will make your dollar stretch - instead of feeding us for one meal I got two meals out of this, and with a total of 6 strips that's only using two breasts.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-56222560570980767562012-04-06T10:46:00.002-07:002014-04-03T11:06:44.595-07:00Tortilla Roll Ups<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWN9SNnVHDkgh_hjFM2Is-7gHZ0Ks-afXLlHK_3Q-OeykXzK0-dVsk0xx3b_j_XtCfWBm1W3iYiTuKiOBCIZQvmYRIDXQGAUOju5jPZBKAJZxYE9w-rkvm-NsRWs-P-7Amz1ozEOGnXQT/s1600/TortillaRollUps.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWN9SNnVHDkgh_hjFM2Is-7gHZ0Ks-afXLlHK_3Q-OeykXzK0-dVsk0xx3b_j_XtCfWBm1W3iYiTuKiOBCIZQvmYRIDXQGAUOju5jPZBKAJZxYE9w-rkvm-NsRWs-P-7Amz1ozEOGnXQT/s320/TortillaRollUps.JPG" id="BLOGGER_PHOTO_ID_5728346059678340194" style="cursor: hand; cursor: pointer; float: right; height: 239px; margin: 0 0 10px 10px; width: 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semihidden="false" unhidewhenused="false" qformat="true" name="Intense Reference"> <w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman","serif";} </style> <![endif]--><span style="font-family: verdana; font-size: 100%;">This no-bake appetizer/snack is great because there’s no cooking involved. And you can make them the night before, stick them in the fridge, and they taste great, especially once the cream cheese has firmed up.</span> <br />
<div class="MsoNormal" style="font-family: verdana; font-family: verdana;">
<span style="font-size: 100%;">1 pkg tortillas (I get low-carb ones, you won't use all of them)</span></div>
<div class="MsoNormal" style="font-family: verdana; font-family: verdana;">
<span style="font-size: 100%;">1 pkg reduced fat cream cheese, softened</span></div>
<div class="MsoNormal" style="font-family: verdana; font-family: verdana;">
<span style="font-size: 100%;">1 pkg powdered ranch dip mix (only use 2/3 of this)</span></div>
<div class="MsoNormal" style="font-family: verdana; font-family: verdana;">
<span style="font-size: 100%;">1 small onion, chopped</span></div>
<div class="MsoNormal" style="font-family: verdana; font-family: verdana;">
<span style="font-size: 100%;">1 can sliced black olives</span></div>
<div class="MsoNormal" style="font-family: verdana; font-family: verdana;">
<span style="font-size: 100%;">1 red pepper, chopped</span></div>
<div class="MsoNormal" style="font-family: verdana; font-family: verdana;">
<span style="font-size: 100%;">You can pick and choose your veggies that you want to include, all are optional. I will note, however, that the above is my favorite combo. I would caution you not to use any soft veggies like tomatoes, as they just get mushy. Celery might also be good since it's crunchy.</span></div>
<ol start="1" style="font-family: verdana; font-family: verdana;" type="1">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 100%;">Mix up the cream cheese with 2/3 of the ranch dip mix. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 100%;">Spread thin layer of mixture on a tortilla</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 100%;">Sprinkle with chopped veggies</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 100%;">Roll up (tightly if you can), then cut into 1/4" spiraled slices</span></li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-61670845534969615212012-03-26T13:28:00.005-07:002014-04-03T11:11:11.366-07:00Skillet Ham Hash<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWhkWfp4wMPqDWWbRiDQl21mrK1H2sCAVnv2_S0RNCwWC8wp7_rlCnMcXIVDIo7IbiXOis7AnboQ1P44CHffKQHl8USyel0QfXgwHJjIM9a2nZ5BtUQYoVUIJghWFZV-dRhoMOXqaHttB/s1600/HamHash.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWhkWfp4wMPqDWWbRiDQl21mrK1H2sCAVnv2_S0RNCwWC8wp7_rlCnMcXIVDIo7IbiXOis7AnboQ1P44CHffKQHl8USyel0QfXgwHJjIM9a2nZ5BtUQYoVUIJghWFZV-dRhoMOXqaHttB/s320/HamHash.JPG" id="BLOGGER_PHOTO_ID_5724306166161120114" style="cursor: hand; cursor: pointer; float: right; height: 320px; margin: 0 0 10px 10px; width: 239px;" /></a><br />
You know that feeling. It's getting close to dinner time, you open the fridge, and you realize you have nothing to fix for dinner. This happened to me recently, and I pulled out some spiral cut ham slices from the freezer. These are the kind you can get in the fridge cases at the grocery store, like 1/4 to 1/2 of a ham, pre-sliced. I believe this was Virginia baked ham, and the slices were fairly thick - maybe 1/8".<br />
<br />
This turned out to be so good! My husband even asked when I was going to make it again :)<br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
5-6 slices of ham (use thick slices)<br />
3 small red potatoes, chopped (no need to peel)<br />
1/2 onion, chopped<br />
2 T. <a href="http://shop.biltmore.com/browse.cfm/4,2393.html">Biltmore champagne and dill Dijon mustard</a><br />
(can also make your own concoction, instructions below.)<br />
Chives or parsley to sprinkle on top for color (optional)<br />
<br />
1. Chop onions and potatoes. Put into large skillet and spray with a spritz of olive oil or canola oil. Saute until potato cubes are cooked (usually about 7-10 minutes - best to just take a cube out and check the tenderness with a fork.)<br />
2. Add in chopped and saute with veggies until gets a little color on it. Even though the ham is pre-cooked, I think this gives it a better flavor and some seared color.<br />
3. Remove from heat and stir in 2 T. of mustard spread.<br />
4. Sprinkle parsley or chives on top for color (optional)<br />
<br />
If you don't have the Biltmore mustard spread, try this instead:<br />
2 T. Dijon mustard<br />
1 tsp. light mayo<br />
1/2 tsp dill (herb, not the pickle)<br />
<br />
If you want to add some more green to this, I've also tried it with green peppers (chopped) and it tasted good too. So technically you could use whatever veggies you wanted.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-32023285901386373852012-03-07T12:09:00.005-08:002021-06-30T12:49:04.363-07:00Bubble Up Pizza Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS6CTYole8KN8_P1tzfTEPCkL_MeJf4BLziAmzK6MbOVMzjlmgeFGLvvsUK2nS62wX1tMskJrCzO8HZkGdX1ZJjkAqQBjyg3Dzoed82-cbtRopfBEMw5uufr_FUKGf9DlJ6S3ZMnSMJWe2/s1600/BubbleUpPizza.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5717254398527737426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS6CTYole8KN8_P1tzfTEPCkL_MeJf4BLziAmzK6MbOVMzjlmgeFGLvvsUK2nS62wX1tMskJrCzO8HZkGdX1ZJjkAqQBjyg3Dzoed82-cbtRopfBEMw5uufr_FUKGf9DlJ6S3ZMnSMJWe2/s320/BubbleUpPizza.JPG" style="cursor: pointer; float: right; height: 320px; margin: 0px 0px 10px 10px; width: 239px;" /></a><br />
<span style="font-family: verdana;">The original form of this recipe came from one of my WW peeps, but I've adjusted it to A)Make it taste better and B)Include ingredients I like better than the original suggestions. The original recipe calls for using reduced-fat biscuits, but for me and others I know who tried it the biscuits made the whole thing way too dough-y. Also, I didn't care for several spaghetti sauces I tried, even expensive ones, so I tried Ragu's pizza quick sauce. I kid you not it tastes way better and I'm picky.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1/2 Onion, chopped<br />1/2 Green Pepper (or yellow or orange), chopped<br />1 Carton of white mushrooms (fresh - not canned)<br />20 Pieces of turkey pepperoni (more or less, whatever looks good to you) - cut either in halves or quarters<br />1 Jar of Ragu pizza quick sauce<br />1 Can/tube Pillsbury RF crescent rolls (will only use 3 of the triangles)<br />Mozzarella and Parmesan cheeses<br />1/2 Tsp. Italian seasoning<br />Garlic powder, salt and pepper to taste<br /><br />1. Pre-heat oven to 400 degrees. Spray a square casserole dish with olive oil or cooking spray.<br />2. Saute the onion, green pepper and mushrooms. May want to spray the pan first with olive oil spray.<br />3. Add the pepperoni to this mixture. Though it's already cooked, it tastes better by sauteing it with the veggies. Also add in the Italian seasoning.<br />4. Spread a thin layer of pizza sauce on the bottom of the casserole. Layer on top with veggie/pepperoni mixture.<br />5. Pinch off crescent roll dough in small amount and roll into a loose ball. Don't make it rolled up too tight or it won't cook thoroughly. Layer than into the casserole, putting about 9 balls per layer.<br />6. Sprinkle mozzarella and Parmesan cheeses. Repeat layering process starting with the pizza sauce and ending with the cheese one more time.<br />7. Bake on 400 for 20 minutes or until bubbly and the crescent dough has cooked thoroughly.<br /><br />P.S. I take the 3 leftover crescent roll triangles and unroll them, spread a thin layer of pizza sauce on them, put a piece or two of pepperoni on them, them roll back up like a regular crescent rolls. I stick these in the oven with the casserole - they're usually done in 10 minutes and serve as a nice appetizer.<br /><br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-33444205124009287432012-01-19T10:01:00.000-08:002024-03-04T06:16:44.212-08:00Creamy Leek and Potato Soup<!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> 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0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span style="font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman"">I had to post this recipe even though I don't have a picture of it yet. It's definitely going on my weekly menu!<b> </b>What impresses me is how creamy this tastes with only one potato (and no cream) in it so very low-carb.<b> </b></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span style="font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman"">Use either a blender or immersion blender (not a food processor) for the pureeing part.</span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;mso-outline-level:4"><b><span style="font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"">Ingredients</span></b></p> <ul type="disc"><li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-family:"Verdana","sans-serif";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"">4 medium leeks , white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups), dark green parts halved, washed, and cut into 2-inch pieces</span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-family:"Verdana","sans-serif";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"">2 cups low-sodium chicken broth </span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-family:"Verdana","sans-serif";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"">2 cups water </span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-family:"Verdana","sans-serif";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"">4 tablespoons (1/2 stick) unsalted butter </span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-family:"Verdana","sans-serif";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"">1 medium onion , chopped medium (about 1 cup)</span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-family:"Verdana","sans-serif";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"">Table salt </span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-family:"Verdana","sans-serif";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"">1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices</span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-family:"Verdana","sans-serif";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"">1 bay leaf </span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-family:"Verdana","sans-serif";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"">1 (4-inch) sprig fresh thyme or tarragon</span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-family:"Verdana","sans-serif";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"">Ground black pepper </span></li></ul> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;mso-outline-level:4"><b><span style="font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"">Instructions</span></b></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;text-indent:-.25in;line-height:normal"><span style="font-family: "Verdana","sans-serif";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: "Times New Roman"">1. Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.</span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;text-indent:-.25in;line-height:normal"><span style="font-family: "Verdana","sans-serif";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: "Times New Roman"">2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.</span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;text-indent:-.25in;line-height:normal"><span style="font-family: "Verdana","sans-serif";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: "Times New Roman"">3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.</span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;text-indent:-.25in;line-height:normal"><span style="font-family: "Verdana","sans-serif";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: "Times New Roman"">4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. 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mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-88853987255531073002011-10-13T07:25:00.000-07:002011-10-13T07:37:57.217-07:00Asparagus Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdvH_LQE_eY5m-VwfrnSXeCwJ2G2JaHymihl08lbczJabqfSHPCxIf6hIpyvEWLwpz_6qFU1NrOo4FygUAtf1RKdIQHjOdltUSY7SDg7OPy0BmJZXz_BYL2lQgBmqURLojzk-AUJe4JDU/s1600/AspCasserole.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdvH_LQE_eY5m-VwfrnSXeCwJ2G2JaHymihl08lbczJabqfSHPCxIf6hIpyvEWLwpz_6qFU1NrOo4FygUAtf1RKdIQHjOdltUSY7SDg7OPy0BmJZXz_BYL2lQgBmqURLojzk-AUJe4JDU/s320/AspCasserole.JPG" alt="" id="BLOGGER_PHOTO_ID_5662984594885367682" border="0" /></a><span style="font-family: verdana;">Growing up my grandmother Gibson always made everyone's favorite: asparagus casserole. I believe she got the recipe out of a Southern Living back in the 70's. Even though I don't really like asparagus that much, I ♥ this asparagus casserole.</span><br /><br /><span style="font-family: verdana;">The unfortunate thing about this recipe is that it calls for all kinds of things I shouldn't have, so I've updated the recipe to be somewhat healthier than the original. Even if you don't like asparagus, you should try this! I swear it's yummy and you barely taste any asparagus at all.</span><br /><br /><span style="font-family: verdana;">I use canned asparagus for this recipe because using fresh asparagus just is so tough and stringy even when cooked. You can use fresh if you prefer it though.</span><br /><br /><span style="font-weight: bold; font-family: verdana;">Ingredients</span><br /><span style="font-family: verdana;">1 can asparagus, chopped</span><br /><span style="font-family: verdana;">1 small jar pimentos</span><br /><span style="font-family: verdana;">1 can 98% fat free cream of mushroom soup</span><br /><span style="font-family: verdana;">6-8 slices 2% American cheese</span><br /><span style="font-family: verdana;">2 boiled eggs</span><br /><span style="font-family: verdana;">2 slices wheat bread, cubed (for topping)</span><br /><br /><span style="font-family: verdana;">Preheat oven to 400 degrees. Use a square casserole dish. </span><br /><span style="font-family: verdana;"><br />Layer as follows:</span><br /><span style="font-family: verdana;">1/2 can of the mushroom soup, spread on bottom of dish</span><br /><span style="font-family: verdana;">Asparagus, pimentos, eggs</span><br /><span style="font-family: verdana;">Top that layer with a few slices of American cheese </span><br /><br /><span style="font-family: verdana;">For the top layer, repeat, making sure to spread the soup around on your slices of cheese from the previous layer. Now you should be looking at the top layer of cheese slices. Sprinkle your cubed bread over the top of the casserole. Put in oven and cook for 15-20 minutes, until center is bubbling. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-36159841695915431782011-10-13T07:08:00.000-07:002011-10-13T07:24:42.126-07:00Chicken Tajín with Onions and Peppers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNUm9ILL-rd3bTRZrKtfcst7e-JKs8iZcb-peuUYhqqw-jxSeAWYEJy0xcFrTSHqXDJngWeuN6NDZAbQmqptZdeQWk4oYj5BHgkiYyGZiTAyQEaPuTOtI-J0htEQnUvXxAQrWNiI1hVET/s1600/ChickenTajin.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNUm9ILL-rd3bTRZrKtfcst7e-JKs8iZcb-peuUYhqqw-jxSeAWYEJy0xcFrTSHqXDJngWeuN6NDZAbQmqptZdeQWk4oYj5BHgkiYyGZiTAyQEaPuTOtI-J0htEQnUvXxAQrWNiI1hVET/s320/ChickenTajin.JPG" alt="" id="BLOGGER_PHOTO_ID_5662982009782404530" border="0" /></a><br /><span style="font-family:verdana;">Recently I went to a Mexican market with my friend who is from Mexico. I was in awe at how cheap their spices and seasonings were! She showed me one seasoning she likes to use, tajín, which is made of chile peppers, lime and salt. If you've ever had the "hint of lime" tortilla chips it's similar to that.<br /><br />Last night I had two chicken breasts and decided to try it out on them. I made up this recipe and it turned out SO good! The tajín is very flavorful, so use it sparingly. You can always add more if you need to. My Mexican friend says she's pretty sure they carry this at most bigger grocery stores (maybe in the international section?)<br /></span><br /><span style="font-family:verdana;"><span style="font-weight: bold;">Ingredients and Directions</span><br />This is for 2 chicken breasts, so adjust accordingly.<br /></span> <span style="font-family:verdana;">Saute with splash of olive oil and pinch of tajín: </span> <span style="font-family:verdana;"><br />1/2 onion, chopped</span> <span style="font-family:verdana;"><br />1/2 green pepper, chopped</span> <span style="font-family:verdana;"><br /><br /></span> <span style="font-family:verdana;">Chicken Marinade:</span><br /><span style="font-family:verdana;">2 chicken breasts (I like to tenderize mine, pound them out)</span><span style="font-family:verdana;"><br />3 T. olive oil</span> <span style="font-family:verdana;"><br />1 T. soy sauce (I use the reduced sodium)</span><br /><span style="font-family:verdana;">2 T. honey</span><br /><span style="font-family:verdana;">1 t. herbs de Provence (this is a mixture of fennel, basil, thyme and lavender)</span> <span style="font-family:verdana;"><br />1-2 T. tajín seasoning</span> <br /><br /><span style="font-family:verdana;">Marinade tenderized chicken breasts in gallon bag for 1 hour. Remove and sear in same pan as sauteed onions/peppers. Be sure to get your pan hot and add olive oil so it doesn't stick. This will give it a little color so it doesn't look white and sad.</span> <span style="font-family:verdana;"><br /><br />After searing, place entire pan contents (chicken, veggies, and marinade) in casserole dish and bake in the oven on 425 until chicken is cooked through. My oven cooks a little fast, and it took about 15 minutes for me.</span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-2381501309510431789.post-14306381972941271222011-09-30T14:36:00.000-07:002011-09-30T15:33:08.892-07:00Mini Apple Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fINyu29ahdmtfmvqQaDa_J6hIvd25_pDNI2WPn_Swp3Lsr7KT7sfYAHBtv2oCLGMRHzbxFaU9AEs4xMqr5AFKMCRQ2X5eOW5bSjRus31fHGVxE0cCqhkdsu6DaDLC3aaTrePKZ-aomt6/s1600/miniapplepie.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 239px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5658283618109845298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fINyu29ahdmtfmvqQaDa_J6hIvd25_pDNI2WPn_Swp3Lsr7KT7sfYAHBtv2oCLGMRHzbxFaU9AEs4xMqr5AFKMCRQ2X5eOW5bSjRus31fHGVxE0cCqhkdsu6DaDLC3aaTrePKZ-aomt6/s320/miniapplepie.jpg" /></a><br /><br /><div><span style="font-family:verdana;">I was craving a dessert last night but didn't have much...2 apples was about it. So I decided to chop up the apples and cook them down since they were almost too tart to eat. If you aren't aware, the best apples to cook with are the tart ones, like Granny Smiths - these were Cortlands. </span><br /><br /></div><br /><div><span style="font-family:Verdana;">I also had some wheat crackers I'd gotten several weeks ago. They were a little thick and for me just too sweet to put with cheese so I'd avoided eating them and stowed them away. They were almost like a thick graham cracker. </span><br /><br /></div><br /><div><span style="font-family:Verdana;">I got this idea - what if I made a mini version of apple pie? </span></div><br /><div><span style="font-family:Verdana;"></span></div><br /><div><span style="font-family:Verdana;">Ingredients:</span></div><br /><div><span style="font-family:Verdana;">2-3 apples</span></div><br /><div><span style="font-family:Verdana;">2 T. Brown sugar</span></div><br /><div><span style="font-family:Verdana;">2 T. margarine</span></div><br /><div><span style="font-family:Verdana;">Thick wheat crackers or low-fat graham crackers</span></div><br /><div><span style="font-family:Verdana;">Sharp cheddar cheese, shredded</span></div><br /><div><span style="font-family:Verdana;"></span></div><br /><div><span style="font-family:Verdana;">I put the apples in a skillet and just turned on the heat to medium high. The apples will caramelize but as they started to do that I added in the margarine. Once the margarine was melted and the apples were soft and a little mushy I sprinkled the brown sugar on and stirred that around. </span></div><br /><div><span style="font-family:Verdana;"></span></div><br /><div><span style="font-family:Verdana;">Spoon onto cracker and sprinkle with cheddar cheese. Viola!</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-82465443665866673212011-09-12T07:39:00.000-07:002011-09-12T07:48:37.815-07:00Soy Citrus Pork Tenderloin Marinade<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBnIHHU8kuRE8LZpDVPZBUAT8M44tbMZJDG3bwy2uilvpxghB1zZZW4oAwJfzC3v5z8z7kNCjYfKb4ElxHifOGUyqA3c2nj3uZCOqzZ_z6ME5CYsdit83ZLiCzsp4-ngXmApE7M-hQnz-/s1600/Pork.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBnIHHU8kuRE8LZpDVPZBUAT8M44tbMZJDG3bwy2uilvpxghB1zZZW4oAwJfzC3v5z8z7kNCjYfKb4ElxHifOGUyqA3c2nj3uZCOqzZ_z6ME5CYsdit83ZLiCzsp4-ngXmApE7M-hQnz-/s320/Pork.JPG" alt="" id="BLOGGER_PHOTO_ID_5651483583661059314" border="0" /></a><br /><span style="font-family:verdana;">Pretty excited about this one! My husband says it's the most tender and best-tasting pork tenderloin we've had, and we eat tenderloin at least once a week. With only about 120 calories per serving, 0 carbs, and 22g of protein, this is one of the leanest meats to eat.<br /><br />The important thing with this marinade is making sure you marinate it over night. I like to cut a few slits in the tenderloin so that the marinade soaks in really well. This will make the meat very tender.<br /><br />Something else with pork. You can cook according the directions on the package. I like to cook at a lower temperature for a longer time, this makes it so it's not cooked on the outside but not inside (hey, this is a thick piece of meat we're dealing with.) Just make sure you get at least to 140-145 degrees (preferably 150-155) before taking it out of the oven. This makes sure that any thing that needs to be killed is.<br /><br />Oh, and I didn't measure. Just stuck in a gallon freezer bag with the following ingredients.<br /><br /><span style="font-weight: bold;">Marinade:</span><br />Olive oil<br />Lite soy sauce<br /></span><span style="font-family:verdana;">Juice of one lime</span><br /><span style="font-family:verdana;">Worcestershire sauce (just a few dashes of this)<br />Rosemary (fresh preferred, but rosemary dried is ok)<br />Honey (around 2 T.)<br />Oregano (just a pinch)<br />2-3 cloves of garlic, minced or pressed<br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-2317309868430512992011-08-08T13:28:00.000-07:002011-08-08T13:36:05.215-07:00Easy Caprese Tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_S62jsWndgTOZfeEU91-eo9mhAh2CQA-_auWTxCm4znXQCt8lxmXys_9emQy4B4L2DBB6qg3njotBQ7h7zoHqiITWE-fBfuDjRm6ICbp5yrLVmAj2hOklgnCmvoqXUyPDMiU5N6uJWxeE/s1600/caprese.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_S62jsWndgTOZfeEU91-eo9mhAh2CQA-_auWTxCm4znXQCt8lxmXys_9emQy4B4L2DBB6qg3njotBQ7h7zoHqiITWE-fBfuDjRm6ICbp5yrLVmAj2hOklgnCmvoqXUyPDMiU5N6uJWxeE/s320/caprese.JPG" alt="" id="BLOGGER_PHOTO_ID_5638586656741599298" border="0" /></a>
<br /><span style="font-family:verdana;">When I visited Italy one of the dishes I had over and over again was Caprese Tomatoes. This is a terrific summer time recipe as well - works as an appetizer or salad and is light and juicy. </span>
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<br /><span style="font-family:verdana;">One important note is that you need to buy fresh mozzarella and use fresh basil if you can. I have a basil plant and I highly suggest a few little pots of herbs in general for cooking. The flavor is so much better than using dry herbs. </span>
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<br /><span style="font-family:verdana;">My mom likes to add a splash of basalmic vinegar when she makes these, but that depends on if you really like basalmic vinegar or not. If you're not sure you want to use it, then make it without the vinegar and taste it. If you want more tang splash on some vinegar.
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<br />A variation of this recipe is cubing the tomatoes and mixing in a bowl with goat or feta cheese instead of mozzarella. It makes a really nice salad. Every time I've made either one of these I get compliments :)
<br /></span>
<br /><span style="font-weight: bold; font-family:verdana;" >Ingredients</span>
<br /><span style="font-family:verdana;">1-2 tomatoes</span>
<br /><span style="font-family:verdana;">1 pkg fresh mozzarella (typically comes in a ball shape)</span>
<br /><span style="font-family:verdana;">Olive oil</span>
<br /><span style="font-family:verdana;">Basil</span>
<br /><span style="font-family:verdana;">Salt and pepper (I like fresh ground pepper)</span>
<br />
<br /><span style="font-family:verdana;">Slice tomatoes. Slice mozzarella and lay one piece on top of each tomato. Lightly pour olive oil over tomatoes - just drizzle it. Cut basil into manageable pieces and sprinkle on top. Salt and pepper over all of it to taste.</span>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2381501309510431789.post-19017435685761862902011-07-28T11:01:00.000-07:002011-07-28T11:59:01.345-07:00Sloppy Joes and Fake French Fries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NLANiKQSLZUBJdNUMuQC9T7Ggcx1I0H-2qCmd3SjsqCorq37jcpOC64xyNIeDG8zaNj4kMnCQCkREER96HTl3lE_VPqKcn23fxF-ndNnDAiBbDD-hGAk6aGCIRlxjYCD8mjz8nTf5W2x/s1600/Joes+n+pots.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NLANiKQSLZUBJdNUMuQC9T7Ggcx1I0H-2qCmd3SjsqCorq37jcpOC64xyNIeDG8zaNj4kMnCQCkREER96HTl3lE_VPqKcn23fxF-ndNnDAiBbDD-hGAk6aGCIRlxjYCD8mjz8nTf5W2x/s320/Joes+n+pots.JPG" alt="" id="BLOGGER_PHOTO_ID_5634468473804769682" border="0" /></a><span style="font-family:verdana;">I have always loved sloppy joes, just not the ones that come out of a can or a packaged powder. My mom recently made a batch that was so good and I found out she made them from scratch. This is a variation of that recipe and what I can tell you is that it's all about continual taste tests and adjustments while cooking.<br /><br />The second item I made last night was my fake french fries. I make these all the time, but thought I'd post these here too.<br /><br />This was a super-easy and quick dinner!<br /><br /><span style="font-weight: bold;">Mrs. Owens' Sloppy Joes<br /><br />Ingredients<br /></span></span><ul><li><span style="font-family:verdana;">1 lb lean ground beef</span></li><li><span style="font-family:verdana;">1/2 large onion, chopped finely</span></li><li><span style="font-family:verdana;">1/3 green pepper, chopped finely</span></li><li><span style="font-family:verdana;">1 to 1.5 cups Ketchup</span></li><li><span style="font-family:verdana;">1/3 cup yellow mustard</span></li><li><span style="font-family:verdana;">1/4 cup Heinz 57 sauce</span></li><li><span style="font-family:verdana;">2 Tblsp brown sugar</span></li><li><span style="font-family:verdana;">1 tsp Worcestershire sauce</span></li><li><span style="font-family:verdana;">1 Tblsp white vinegar (really any vinegar is fine)</span></li><li><span style="font-family:verdana;">1 tsp garlic powder</span></li><li><span style="font-family:verdana;">1 tsp onion powder</span></li><li><span style="font-family:verdana;">Salt/pepper to taste</span></li></ul><span style="font-family:verdana;"><br /><span style="font-weight: bold;">1.</span> Saute onion and pepper until tender, set aside<br /><span style="font-weight: bold;">2.</span> Brown ground beef in deep/large skillet, drain, then return to skillet or a sauce pan<br /><span style="font-weight: bold;">3.</span> Put everything else in and simmer on low. At this point for me, I also thought it needed about 1/4 cup water, but later realized I didn't really need the water after all. Your call but I think it helped mine from sticking to the pan. Once everything is mixed up and has heated up it's done.<br /><br /><span style="font-weight: bold;">Fake French Fries</span><br /><br /><span style="font-weight: bold;">Ingredients<br /></span></span><ul><li><span style="font-family:verdana;">4-5 Red potatoes chopped (I cube them into 1/4"-1/2" squares - no need to peel them)</span></li><li><span style="font-family:verdana;">Penzeys Spices Brady<span style="font-size:100%;"> Street Cheese Sprinkle (</span></span><span style="font-family:Verdana;font-size:100%;">Named after the well-known Italian street on Milwaukee's East side.)</span></li></ul><span style="font-family:verdana;">-OR-</span><ul><li><span style="font-family:verdana;">Seasoned salt (if using seasoned salt don't need to use additional salt)</span></li><li><span style="font-family:verdana;">Salt and pepper </span></li></ul><span style="font-family:verdana;"><span style="font-weight: bold;">1.</span> Cover a cookie sheet with parchment paper* (or aluminum foil, see *note at bottom)</span><br /><span style="font-family:verdana;"><span style="font-weight: bold;">2. </span>Preheat oven to 425 degrees.</span><br /><span style="font-family:verdana;"><span style="font-weight: bold;">3. </span> Place chopped potatoes onto cookie sheet. Spray lightly with olive oil (or canola)</span><br /><span style="font-family:verdana;"><span style="font-weight: bold;">4. </span> Sprinkle on seasonings lightly over potatoes</span><br /><span style="font-family:verdana;"><span style="font-weight: bold;">5. </span> Bake for 20-25 minutes or until potatoes are a little baked on the outside. The easiest thing to do is just to take one out and split it open to see if the potato is cooked. My oven tends to be a little fast too.</span><br /><br /><span style="font-family:verdana;">*Note: I can't say enough about parchment paper. I probably use it 4-5 days a week. It's soooo much better than aluminum foil and you can even RE-USE it a time or too. Plus nothing sticks to it, ever. If you're not familiar with it you can pick it up at any grocery store next to the aluminum foil.</span>Unknownnoreply@blogger.com0