tag:blogger.com,1999:blog-5799079804542735312024-03-13T00:30:06.229-07:00Enjoy Life and Cook!Unknownnoreply@blogger.comBlogger508125tag:blogger.com,1999:blog-579907980454273531.post-47134985712826485152021-10-03T17:19:00.003-07:002021-10-03T17:19:36.735-07:00How to spatchcock a chicken or turkey!<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">Finishing some of Cheryl's drafts...</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Keeping spatchcocking simple. Using a VERY sharp cleaver or kitchen shears -- not scissors, carefully cut down both sides of the backbone as shown. Be slow and steady and take your time. This is the MOST difficult part. Period. Once the backbone is removed I recommend that you save it for stock.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Ro6rgiHmcz4/W_rqAeiANnI/AAAAAAAAF5w/LbAcXXUnIqImqWTHTAp7crT20iEvIS74ACLcBGAs/s1600/spatchcock1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-Ro6rgiHmcz4/W_rqAeiANnI/AAAAAAAAF5w/LbAcXXUnIqImqWTHTAp7crT20iEvIS74ACLcBGAs/s640/spatchcock1.jpg" width="480" /></a></div>
<div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">Sorry for the blurry photo but this is suppose to show scoring or cutting through of the sternum. On a chicken this may not be necessary as normally applying firm pressure on the breast is enough to get it to crack and break. When the bird is flipped over you want it to be pressed as flat as possible.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><br />
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<a href="https://3.bp.blogspot.com/-A7v7_6pUrQs/W_rqAECTh_I/AAAAAAAAF5o/KXSvc6GtGLIfCE03wpKI0Dt6WL8pPqGoQCLcBGAs/s1600/spatchcock2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://3.bp.blogspot.com/-A7v7_6pUrQs/W_rqAECTh_I/AAAAAAAAF5o/KXSvc6GtGLIfCE03wpKI0Dt6WL8pPqGoQCLcBGAs/s640/spatchcock2.jpg" width="480" /></a></div>
<div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">Bird is now "flattened" with the cracked, pressed sternum and is ready for seasoning</div><br />
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<a href="https://3.bp.blogspot.com/-9ymzUw9eA6M/W_rqAXXOduI/AAAAAAAAF5s/tLPD28Zv670a6G0ISFGjqt993fSryZM5QCLcBGAs/s1600/spatchcock3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://3.bp.blogspot.com/-9ymzUw9eA6M/W_rqAXXOduI/AAAAAAAAF5s/tLPD28Zv670a6G0ISFGjqt993fSryZM5QCLcBGAs/s640/spatchcock3.jpg" width="480" /></a></div>
<div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">At this point you could marinate over night in your favorite or season now, liberally on both sides. Give it 20 in the fridge and then grill or smoke.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">WHY bother? This method encourages faster and more even cooking. If you are smoking, this improves the distribution of the smoky flavors as well. This opens the door to many different ways to prepare your birds of all sizes and shapes. We've done this on cornish hens up to turkeys. I wouldn't recommend for a fatty bird (duck/geese). </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><br />
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<a href="https://3.bp.blogspot.com/-J7G1C5ywnlY/W_rqBpDG1kI/AAAAAAAAF50/-7C8bFaOUmQZ4gNe504stJJfDnJyXR6dACLcBGAs/s1600/spatchcock4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://3.bp.blogspot.com/-J7G1C5ywnlY/W_rqBpDG1kI/AAAAAAAAF50/-7C8bFaOUmQZ4gNe504stJJfDnJyXR6dACLcBGAs/s640/spatchcock4.jpg" width="640" /></a></div>
<br /></div><div dir="ltr" style="text-align: left;" trbidi="on">Buen provecho and thank you for keeping Cheryl's memories alive.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-579907980454273531.post-32558620881160709802019-02-09T08:43:00.000-08:002019-02-09T08:43:22.866-08:00Blueberry Orange Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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I had some Blueberries to get rid of and a lonely Orange in my fridge. I decided to make bread, which I enjoy more than the exact same thing in muffin form. I think it is easier to manage.<br />
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It turned out beautifully and is relatively low in sugar and extra low in fat, only 2 Tablespoons of butter in the entire loaf. I used Coconut Sugar because it has a lower glycemic load. I also topped the loaf with one individual sized package of Sugar in The Raw or Turbinado Sugar, I find it gives anything baked a nice crunchy top.<br />
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Remember to zest your orange before you juice it.<br />
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<b>Ingredients:</b><br />
<br />
2 cups all-purpose flour<br />
1 cup sugar (I used Coconut Sugar)<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 egg<br />
1/2 cup orange juice<br />
1/3 cup water<br />
2 tablespoons butter, melted<br />
2 tablespoons grated orange peel<br />
3/4 cup fresh or frozen blueberries<br />
<br />
<b>Directions:</b><br />
<b><br /></b>
1. In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange peel. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan.<br />
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2. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.<br />
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**I cook my baked goods about 15 degrees less than most recipes calls for, an old Jewish Woman I met told me to always cook at a cooler temperate for more time and your breads will come out much better. I agree with her. I cooked this at 325 for about an hour, checking every 15 minutes.<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-579907980454273531.post-91997641059624237632018-11-23T09:10:00.001-08:002018-11-23T09:10:59.276-08:00Smoked Chile Scalloped Sweet Potatoes <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I remember making this a few years ago, I though I had blogged about it but I guess not!<br />
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I decided to add it to our Thanksgiving meal rather than mashed potatoes and gravy. It is a Bobby Flay recipe but I added Maple Syrup for a little sweet and spicy element. If you really want to go over the top add chopped pecans!<br />
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<b>Ingredients:</b><br />
<br />
2 cups heavy cream<br />
1 heaping tablespoon chipotle pepper puree (I tripled this)<br />
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick<br />
Salt and freshly ground black pepper<br />
1/4 to 1/2 cup of real maple syrup<br />
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<b>Directions:</b><br />
<b><br /></b>
Preheat oven to 375 degrees F.<br />
<br />
Whisk together cream, maple syrup and chipotle puree until smooth. <br />
<br />
In a buttered 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper till you run out of potatoes. I had a little cream mixture left over. You don't it swimming in cream but well covered.<br />
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Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.<br />
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<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-91209026564279937312018-11-06T17:36:00.001-08:002018-11-06T17:36:38.807-08:00Fruit Dump Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-2kiSwAcLJXk/W-JBQKrnAqI/AAAAAAAAF5Q/aUL2Fsu_M9onbS8-nDYfIIUgzRYgXHjjQCLcBGAs/s1600/dump%2Bcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="972" data-original-width="1261" height="307" src="https://3.bp.blogspot.com/-2kiSwAcLJXk/W-JBQKrnAqI/AAAAAAAAF5Q/aUL2Fsu_M9onbS8-nDYfIIUgzRYgXHjjQCLcBGAs/s400/dump%2Bcake.jpg" width="400" /></a></div>
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I found a bag of frozen organic fruit in the Freezer, it has been there awhile a long while. I decided to create a cake, a dump cake plus essentially. It turned out very delicious and I shared with my Husbands work peeps, they loved it.<br />
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<b>Ingredients</b>:<br />
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Bag of frozen fruit or fresh fruit (enough to cover a 9X13 pan about 3/4 full<br />
2 tbl cornstarch<br />
1/4 cup of sugar or your sweetener of choice, I used Swerve<br />
1 tsp cinnamon<br />
1 cup of toasted nuts of your choice, chopped (I used walnuts)<br />
1 box of cake mix (I used yellow cake mix)<br />
2 cubes of butter melted<br />
1/8 cup of unsweetened coconut<br />
1 package of cream cheese<br />
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Mix the fruit, sweetener, cinnamon, coconut and cornstarch in a bowl<br />
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Place the fruit mixture into a 9X13 greased pan<br />
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Cut the cream cheese into 1x1 inch pieces and drop all over the mixture<br />
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Sprinkle the cake mix all over the fruit mixture, I used about half of a box<br />
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Pour the melted butter evenly as possible over the cake mixture, feel free to add pats of butter also<br />
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Sprinkle the chopped toasted nuts onto the cake next<br />
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Cook at 325 for about an hour, checking at 40 minutes for doneness<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-65974118403371929672018-10-15T09:03:00.000-07:002018-10-15T09:03:41.440-07:00Key Lime and Coconut Cheesecake - Keto Friendly<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-L66nP3Ap6nE/W2ux0nfEvCI/AAAAAAAAF5A/2ts-7xokD5QyfjaonEZ1MPBIn1b0zij8ACLcBGAs/s1600/cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1556" height="400" src="https://2.bp.blogspot.com/-L66nP3Ap6nE/W2ux0nfEvCI/AAAAAAAAF5A/2ts-7xokD5QyfjaonEZ1MPBIn1b0zij8ACLcBGAs/s400/cheesecake.jpg" width="388" /></a></div>
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I am not a big dessert person in the first place and I am still struggling to get used to the amount of fat you must eat on a Keto diet. I inadvertently bought a bag of key limes and had no idea what to do with them.<br />
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I spent a long hour cutting the tiny little things in half and squeezing the juice out. I then decided to attempt to make a cheesecake type of dessert. I have to say it turned out amazingly delicious.<br />
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<b>Ingredients:</b><br />
<br />
2 cream cheese bricks<br />
zest of 1 lime<br />
juice of 2 limes<br />
**I inadvertently bought a bag of key limes so I spent an hour squeezing the juice out of them***<br />
3/4 cup of swerve or monkfriut sweetener<br />
2 eggs<br />
1/ 4 cup of unsweetened coconut<br />
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Mix well and pour into your vessel of choice, I used used a mini muffin tin with no crust, sprayed with coconut spray and I made one bigger in a ramekin<br />
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300 degrees for 20 to 45 minutes, checking on it occasionally may take longer<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-59911637869871963242018-09-08T14:57:00.000-07:002018-09-08T14:57:53.142-07:00Caulitatos, Keto, NSNG<div dir="ltr" style="text-align: left;" trbidi="on">
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I am not a huge fan of potatoes any longer, I rarely ate them before going low carb, but on occasion I want some mashed potatoes with gravy to go with my Roasted Chicken.<br />
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I find that Cauliflower is a great substitute for potato's in many dishes. I finally perfected the process to make them look and taste like potato's. If you did not know, I don't think you could tell the difference.<br />
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<b>Ingredients:</b><br />
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1 large head of Cauliflower<br />
3 tbl buttermilk or heavy whipping cream<br />
3 tbl Alouette Garlic & Herb Soft Spreadable Cheese (you can use garlic and herb cream cheese or Boursin as well)<br />
2 tbl butter<br />
Chives fresh or dried<br />
Salt and Pepper to taste<br />
1 tsp onion powder<br />
3 heads of garlic, peeled and whole<br />
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<b>Directions:</b><br />
<b><br /></b>
Wash and cut up your cauliflower into small florets<br />
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You will need to steam the Cauliflower, I use a metal steamer basket in a very large pot. Add the cauliflower and the whole garlic to the steamer of choice.<br />
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Steam until the Cauliflower is fork tender, approximately 6 to 10 minutes.<br />
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Drain the water out, remove the strainer, and put the cauliflower/garlic back into the pan on medium and cook it briefly to remove the remaining water.<br />
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Remove from heat and add the buttermilk, cheese, chives, onion powder, salt/pepper and butter then use a stick blender or place into a blender and blend till it is nice and smooth.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-16454049466835901852018-08-13T11:12:00.000-07:002018-08-13T11:12:52.307-07:00Low Carb/Keto Wrap with Chicken Salad and Spinach<div dir="ltr" style="text-align: left;" trbidi="on">
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I don't miss bread much, but I do like a wrap on occasion. I had leftover roasted chicken and decided to make chicken salad. I added some spinach for flavor and texture and sprinkled chopped nuts on top. It was very delicious and filling. I got the recipe at <a href="https://www.ketoconnect.net/low-carb-tortillas/">Keto Connect</a>!<br />
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I used the remaining wraps for Fajita's, they are so versatile. You can add various different spices to make them more towards Mexican or Italian, etc.<br />
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<b>Ingredients: </b><br />
<b><br /></b>
8 large Egg Whites, which is 3/4 cup times two (get the egg whites in a carton for less waste)<br />
1/3 cup Coconut flour<br />
10 tbsp Water<br />
1/4 tsp Baking powder<br />
1/4 tsp garlic powder<br />
1/4 tsp Onion powder<br />
1/4 tsp chili powder<br />
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<br />
<b>Instructions:</b><br />
<b><br /></b>
1. Add egg whites, coconut flour, baking powder and water in a bowl. Combine well (should be a uniform, watery mixture).<br />
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2. Optional: add seasonings and mix.<br />
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3. Heat a skillet (any size you want your tortillas to be) to low heat. Wait until the pan is hot, spray with cooking spray, and drop some of the mixture into the center (i like to use a 1/4 measuring cup).<br />
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4. As quickly as possible tilt the skillet on all edge to spread the batter as thin as possible. You can always add more in the areas not covered.<br />
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5. Allow it to cook for a couple minutes until it starts to rise/bubble or you lift it up and the other side has browned.<br />
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Flip and cook for 1 additional minute.<br />
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For the chicken salad, I boned a chicken, chopped the meat, added mayonnaise, 2 stalks of celery, chopped, small amount of onion, half an apple peeled and chopped, salt and pepper to taste. You can also add red curry powder. You can add nuts right before serving.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-80927371688593472402018-07-30T13:38:00.003-07:002018-08-06T07:55:03.059-07:00Blueberry Lemon Bread - Keto Style<div dir="ltr" style="text-align: left;" trbidi="on">
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We are getting pretty good at this Keto, Low Carb lifestyle and I decided to try my hand at making something sweet. I have been making bread and bagels, but that's it. I had some blueberries to use up and took a peek around Pinterest. I happened upon this recipe <a href="https://kaseytrenum.com/homemade-blueberry-bread-keto-low-carb/">https://kaseytrenum.com/homemade-blueberry-bread-keto-low-carb/</a><br />
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I had to fiddle with it to make it my own as well as I wanted to add lemon. It turned out really tasty!<br />
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<b>Ingredients</b><br />
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6 eggs<br />
1 stick butter, melted<br />
3/4 cup fresh blueberries<br />
1/2 teaspoon cinnamon<br />
2 tablespoons sour cream<br />
2/3 cup granulated Swerve can reduce to make the bread less sweet if desired<br />
1½ tsp vanilla<br />
2 tablespoons heavy whipping cream (I used Buttermilk)<br />
½ cup + 2 tablespoons coconut flour<br />
½ tsp salt<br />
1½ tsp baking powder<br />
4 tbl unsweetened coconut<br />
4 tbl Psyllium powder<br />
zest of 1 lemon<br />
<b><br /></b>
<b>Instructions</b><br />
<b><br /></b>
Preheat oven to 350 degrees.<br />
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Melt butter.<br />
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Beat eggs, swerve, sour cream, heavy whipping cream, vanilla, salt, baking powder, and cinnamon, lemon zest until combined. Add coconut and psyllium powder (optional)<br />
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Add the melted butter to the mixture and beat again until combined.<br />
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Add 1/2 cup of the flour until thoroughly combined.<br />
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In a separate bowl add the blueberries and 2 tablespoons of the coconut flour. Stir, until blueberries are lightly coated.<br />
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Add blueberries with the rest of the flour to the batter. Stir with a spatula until all ingredients are mixed well.<br />
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Pour batter into a greased loaf pan or cover loaf pan with parchment paper. I lined mine with parchment paper because coconut flour tends to stick to the pan.<br />
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Bake for 65-75 minutes or until knife inserted in center of bread comes out clean.<br />
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Next time I will add nuts!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-5221087983792096522018-07-07T17:08:00.002-07:002018-07-07T17:54:20.592-07:00Keto Friendly Tom Ka Soup (Tom Kha Gai)<div dir="ltr" style="text-align: left;" trbidi="on">
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Eating Keto style can be boring, and I don't like boring food, so I decided to try to make my favorite soup, Tom Kha Keto Style and although it was a little work, it was so worth it. You can certainly use grocery store stock/broth and rotisserie chicken, etc, but I really enjoy the process of making my own broth.</div>
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I had leftover whole chicken from Sunday so I boned it, roasted the skin, fat and bones for about 10 minutes on convection roast, you could broil as well, I like the additional flavor it adds.</div>
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I then put everything into my Instant Pot, you could also use a slow cooker or crock pot.</div>
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<b>I added the following to the pot:</b></div>
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Fresh Lemongrass, 2 stalks peeled and crushed a little to give flavor</div>
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Hand of Ginger, peeled and chopped into 1 inch pieces</div>
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3 or 4 Thai chili's, green tops removed</div>
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6 cloves of garlic, peeled and smashed</div>
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1/2 white onion</div>
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1 whole jalapeno, sliced</div>
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Salt</div>
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We ran it thru the instant pot twice, for a total pressure cook time of 2 hours and 5 minutes and used natural release.</div>
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Strain broth and let sit overnight, skim fat off the next day if you wish (I did not)</div>
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<b>You will need:</b></div>
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1 can full fat coconut milk</div>
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1 small can red curry paste (4 oz)</div>
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Broth (I think I ended up with about 4.5 quarts)</div>
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1 red bell pepper, sliced thinly</div>
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1 bunch of green onions, sliced</div>
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Mushrooms, I like Baby Bellas but you can use what you wish, sliced (2 cups or more)</div>
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1 block extra firm tofu, patted dry and cut into cubes</div>
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I used the leftover chicken (1/2 cup) and added a chicken breast diced for more protein (I baked it then diced it)</div>
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2 tbsp fish sauce</div>
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2 equal packets</div>
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Cilantro (optional)</div>
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2 whole limes</div>
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1 Jalapeno sliced (seeds in optional) I did.</div>
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1/8 cup chicken base</div>
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To make the soup:</div>
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Bring your broth to a simmer (works best if everything is prepped)</div>
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Add your curry paste, red pepper, chicken base, green onions, mushrooms, tofu, fish sauce, jalapeno, equal packets, bring to a boil, turn down and simmer for about 10 minutes. Taste and adjust salt if needed.</div>
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Turn to low, add the can of coconut milk, and stir (clockwise), then add the chicken, juice of the limes, stir till it is warm enough to eat. You don't want to boil it with the coconut milk.</div>
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I dislike Cilantro but my Hubby loves it, so he added it to his bowl.</div>
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**Next time I will also add onion slices to the soup** and use Galangal and Kaffir Lime Leaves in the broth. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-6277774569557666782018-06-21T14:02:00.000-07:002018-06-21T14:02:41.274-07:00Skillet Roasted Lemon Chicken/Keto/NSNG<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-4lda4k-v4ko/WxnLxFkMWJI/AAAAAAAAF2Q/6-a19onYCIIoNr_ms9y8dy-aHed_dUJUgCLcBGAs/s1600/lemon%2Bchicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="464" data-original-width="640" height="290" src="https://1.bp.blogspot.com/-4lda4k-v4ko/WxnLxFkMWJI/AAAAAAAAF2Q/6-a19onYCIIoNr_ms9y8dy-aHed_dUJUgCLcBGAs/s400/lemon%2Bchicken.jpg" width="400" /></a></div>
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<br />
<b>Ingredients:</b><br />
<br />
2 teaspoons fresh thyme leaves<br />
1 teaspoon whole fennel seeds<br />
Kosher salt and freshly ground black pepper<br />
Kosher salt and freshly ground black pepper<br />
1/3 cup good olive oil<br />
1 lemon, halved and sliced 1/4 inch thick<br />
1 yellow onion, halved and sliced 1/4 inch thick<br />
2 large garlic cloves, thinly sliced<br />
1 (4-pound) chicken, backbone removed and butterflied<br />
1/2 cup dry white wine, such as Pinot Grigio<br />
Juice of 1 lemon<br />
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<b>Directions:</b><br />
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Preheat the oven to 450 degrees F.<br />
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Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.<br />
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Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.<br />
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Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.<br />
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Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-53116837291758040612018-06-03T18:33:00.000-07:002018-06-03T18:33:51.925-07:00Low Carb, Keto Zucchini Fritters<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-KfSUYxUmZSQ/WxSV1nANqII/AAAAAAAAF1U/7qx9ltPI7PQJQ5PFs0qvzMqGJq6UP_QiwCLcBGAs/s1600/zuchinni%2Bfritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://2.bp.blogspot.com/-KfSUYxUmZSQ/WxSV1nANqII/AAAAAAAAF1U/7qx9ltPI7PQJQ5PFs0qvzMqGJq6UP_QiwCLcBGAs/s400/zuchinni%2Bfritters.jpg" width="300" /></a></div>
<br />
My Husband and I have graduated from "Clean" eating to Keto, we both have lost about 35 pounds so far and feel fantastic. Less than 20 carbs a day, yes indeed. We both keep coming up with amazing recipes to still include foods we enjoy. I don't eat potato's anymore but these make me feel like I am.<br />
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You can add any herbs or spices you like, we are both super tasters so we like lots of flavor. The recipes I have seen are all too bland for me, so I made my own up and I must say they are fantastic!<br />
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4 large zucchini or summer squash, grated, leave skins on<br />
2 large eggs, beaten<br />
2 scallions minced<br />
1/2 onion grated<br />
2 small jalapeno peppers grated<br />
1/2 teaspoon baking powder<br />
1/2 cup almond flour, start with 1/4 and add more if needed<br />
1/2 tsp onion powder<br />
1/2 tsp cayenne<br />
1/2 tsp chili powder<br />
1/2 tsp pepper<br />
1 1/2 cup of fresh Mozzarella cheese, grated, you can of course use regular Mozzarella is you have it.<br />
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<b>Instructions</b><br />
<b><br /></b>
Grate the zucchini on a box grater or in a food processor, do the same with the onion and jalapeno's.<br />
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Put the zucchini/onion/jalepeno in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 hours and move it around, you will be surprised how much liquid it drains.<br />
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Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.<br />
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Add the eggs and scallion to the zucchini/onion/jalapeno mixture e and stir, add the rest of the dry ingredients and stir, if the mixture is too watery add more almond flour.<br />
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Heat a medium to large pan over medium - high heat. Pour in enough oil to completely cover the bottom surface of the pan. When it looks hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is hot enough.<br />
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Stir the zucchini mixture one more time and dip a 1/4 cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula/flipper.<br />
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Cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.<br />
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Drain the zucchini fritters on a paper towel before serving.<br />
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****Note: The fritters I made were pretty fat so I ended cooking them in the oven to finish.<br />
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****Note: Serve with sour cream, they are amazing.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-44193560257866172772018-04-22T08:46:00.000-07:002018-04-22T18:02:37.280-07:00Keto Low Carb Souffled Pancake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-ozADqBbFHNk/Wtytdg966KI/AAAAAAAAF1E/o-UrFT2nsAE7zTbAShp781_OHXyb9smWgCLcBGAs/s1600/souffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://3.bp.blogspot.com/-ozADqBbFHNk/Wtytdg966KI/AAAAAAAAF1E/o-UrFT2nsAE7zTbAShp781_OHXyb9smWgCLcBGAs/s400/souffle.jpg" width="300" /></a></div>
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My husband and I started eating "Clean" about 2 years ago and moving to a more fruit and vegetable centered diet and cutting out carbohydrates seemed like the next step to continued health. More and more research in the medical industry proves a lower carbohydrate diet is much better for your health. We also avoid grains and really limit artificial sweeteners.<br />
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We use almond and coconut flour now and are slowly re-inventing our favorite recipes to be more low carb friendly. This recipe has approximately 7 carbohydrates per serving 1/4 of the pancake.<br />
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You will need:<br />
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1/3 cup almond flour<br />
1/3 cup coconut flour<br />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">4 eggs yolks</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">1 cup half & half</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">3 tablespoons unsalted butter, melted</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">2 packet Splenda</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">1/2 teaspoon salt</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">1 tsp Cinnamon</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">2 teaspoon vanilla (we make our own but use the good stuff)</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">6 egg whites</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">pinch of cream of tartar</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">Chopped fresh fruit</span><br />
<br style="background-color: white; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;" />
<b style="background-color: white; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;">Instructions:</b><br />
<b style="background-color: white; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;"><br /></b><span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">Preheat the broiler in your oven. Alternately, preheat your oven to 400°F</span><br />
<br style="background-color: white; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;" />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">Beat the egg yolks and half and half in a large bowl until well mixed. Slowly whisk in the flour, stirring just until combined, then whisk in the butter, sugar, salt, and vanilla. Set aside.</span><br />
<br style="background-color: white; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;" />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">In a separate bowl, beat the egg whites with an electric beater until they form soft peaks. Gently fold the whites into the batter, folding just until the whites disappear. You don’t want to flatten your egg whites, lest you compromise the fluffiness of your lovely souffle.</span><br />
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<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">Lightly grease a 12-inch nonstick ovenproof pan and set it over medium-high heat for one minute.</span><br />
<br style="background-color: white; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;" />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">Pour the batter into the hot pan and reduce heat to medium. Cook the pancake for 5 minutes, until the batter begins to firm up a bit. Drop chunks of chopped fruit onto the surface of the pancake.</span><br />
<br style="background-color: white; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;" />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">Place the pan 5 inches below the hot broiler, or if you don’t have a broiler, slide the pan into the preheated oven. Bake for 2-3 minutes, or until the pancake is puffed up and center is set but still soft.</span><br />
<br style="background-color: white; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;" />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">Watch carefully to make sure the top doesn't burn! These things tend to head south pretty quickly, so don’t walk away from your oven while the souffle pancake is baking.</span><br />
<br style="background-color: white; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;" />
<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.49px;">Slide the pancake onto a plate using a spatula. Dust with powdered sugar and more fruit, if you like. Eat immediately.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-63173197058477157892017-12-20T12:35:00.000-08:002017-12-20T12:36:01.760-08:00Everyday Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-weight: normal;">In our continued efforts to eat clean, I decided I was going to start making my own bread, no preservatives and I know high quality ingredients are in it because that is all I buy. This bread is excellent, period. I make it once every week or two, it freezes wonderfully and is good for both toast and sandwiches. </span></span></h4>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Best of all you can tweak it any way you want to, add flax seeds, substitute whole wheat flour or whatever you think will taste good, this bread can take it. I made it in my Kitchenaid Mixer.</span></div>
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INGREDIENTS</h4>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-weight: normal;">1 package (1/4 ounce) active dry yeast</span></span></h4>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-weight: normal;">2-1/4 cups warm water (110° to 115°)</span></span></h4>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-weight: normal;">3 tablespoons sugar</span></span></h4>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-weight: normal;">1 tablespoon salt</span></span></h4>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-weight: normal;">2 tablespoons canola oil</span></span></h4>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-weight: normal;">6-1/4 to 6-3/4 cups all-purpose flour</span></span></h4>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">DIRECTIONS</span></h4>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">1. In a large bowl, dissolve yeast in warm water and add sugar, stir well and let sit for 10 to 15 minutes, it should be frothy. Add the salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.</span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><u>**If you are using a Kitchenaide Mixer start out with the paddle mixer than before adding additional flour switch to the dough hook and let run for 10 minutes or so while adding the remaining flour until it comes together and pulls from the side of the bowl.</u> </span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-weight: normal;">2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.</span></span></h4>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-weight: normal;">3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.</span></span></h4>
<h4 class="rd_ingredients_print_header" data-print-card-line="" style="line-height: 20px; margin: 15px 0px 5px; text-rendering: optimizeLegibility;">
<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-weight: normal;">4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).</span></span></h4>
</section></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-67207955220482838702017-12-06T09:00:00.000-08:002017-12-06T09:00:21.672-08:00Beef Pho - Pho Bo<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
My husband and I are Pho lovers, we eat Pho at least once or twice a month. I have always wanted to try making it at home, but it seemed pretty daunting. I know they sell the Pho Packets, but I wanted to make it the traditional Vietnamese way.<br />
<br />
I recently purchased an Insta Pot and have been making some amazing broth and fruit water in it. I figured I could use it to make quick and delicious Pho broth. I have to say the end result was in the top 3 bowls of Pho I have ever eaten. It is a great deal of work, but so worth the time and care.<br />
<br />
<b>Ingredients:</b><br />
<br />
2 large onions, split in 4ths<br />
1 large hand ginger (about 6 inches long), split in half lengthwise<br />
1 pounds beef shin bones<br />
2 pounds oxtail, cut into 1/2 to 1-inch thick slices<br />
1 Ribeye Steak, have your butcher cut it into very thin slices<br />
3 whole star anise pods<br />
1 cinnamon stick (we just used a dash of Saigon Cinnamon)<br />
1 teaspoon fennel seeds (we skipped this)<br />
4 cloves<br />
5 star anise pods<br />
1 teaspoon coriander seeds (we skipped this)<br />
1/4 cup fish sauce, plus more to taste<br />
2 tablespoons sugar (preferably yellow rock sugar, which I found easily in an Asian Store<br />
)<br />
Kosher salt<br />
<br />
<b>Toppings:</b><br />
<br />
Cilantro (optional)<br />
Mint<br />
Basil<br />
Lime (quartered)<br />
Jalapeno Slices<br />
Thinly sliced yellow onion<br />
Scallions<br />
Thai Bird Chilli's (very spicy)<br />
Bean Sprouts<br />
<div>
<br /></div>
Directions:<br />
<br />
Preheat oven to 425 degrees F (220 degrees C)<br />
<br />
Place beef bones on a baking sheet and roast in the preheated oven until browned, turning on occasion, about 1 hour or broil which is faster. Remove and set aside when done roasting.<br />
<br />
Place onion, ginger and Shallot on the same baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes, turning them on on occasion.<br />
<u><br /></u>
<u>Place bones, onion, ginger, salt, star anise,cloves and fish sauce in a large stockpot and cover with water. If using an Insta Pot, let it cook for 2 hours on the soup function. If not see below.</u><br />
<br />
****Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside****<br />
<br />
Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour.<br />
<br />
Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.<br />
<br />
Bring stock to a simmer.<br />
<br />
Divide noodles among 4 serving bowls; top with Ribeye slices. .<br />
<br />
Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.<br />
<br />
<b>Offer the following toppings:</b><br />
<br />
Cilantro (optional)<br />
Mint<br />
Basil<br />
Lime (quartered)<br />
Jalepeno Slices<br />
Thinly sliced yellow onion<br />
Scallions<br />
Thai Bird Chilis (very spicy)<br />
Bean Sprouts<br />
Siracha Sauce<br />
Hoisin Sauce<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-43865438381382949942017-11-22T07:30:00.000-08:002017-11-22T07:30:08.009-08:00Strawberry Sour Cream Ice Cream - Updated<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Our eating habits have changed quite a bit since last time I made Ice Cream. We are clean eaters and rarely buy processed or pre-packaged food any longer. We also only eat Grass Fed dairy, including Milk, Butter, etc. <br />
<br />
We picked up a flat of fresh Oregon Hood Berries (the best in the World in my opinion) and decided to make Ice Cream with some of the Berries. It was so delicious and we were even happier knowing it was not a bunch of cheap ingredients.<br />
<br />
3 cups strawberries, rinsed<br />
1 cup sugar (we used half regular sugar and half Coconut Sugar which has a lower glycemic hit)<br />
1 cup sour cream (I used low fat)<br />
1/4 cup fresh squeezed<br />
2 cups of whole grass fed Milk<br />
2 TBL Coconut Oil<br />
2 teaspoons vanilla<br />
<br />
Hull strawberries and place in a 3- to 4-quart pan. Coarsely mash with a potato masher. Add 1/2 cup sugar and the Coconut Oil, and stir occasionally over medium-high heat until mixture begins to bubble, 2 to 3 minutes.<br />
<br />
Nest pan in a bowl of ice water and stir often until cold, 5 to 10 minutes. Remove pan from ice water.<br />
<br />
Add remaining 1/2 cup sugar mixture, sour cream, lemon, milk, vanilla, and berries; stir until blended (mixture will be streaked).<br />
<br />
Pour into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until mixture is softly frozen, dasher is hard to turn, or machine stops.<br />
<br />
Spoon out and serve softly frozen or, to scoop, freeze airtight about 3 hours; store airtight in the freezer up to 1 week.<br />
<br />
**Note: If you are using a Kitchenaid Ice Cream attachment, it is imperative you put the bowl in the freezer for at least 24**</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-37106010420005642242017-11-08T07:00:00.000-08:002017-11-08T07:00:28.105-08:00Chicken and Jalapeno Flautas with Avocado Crema<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
My husband's continued affair with Mexican Food challenges me to make up new recipes to keep him fed and happy. I had some leftover rotisserie chicken and decided to make Flautas. I don't deep fry anymore, but if you spray them with Pam or brush them with oil, then bake at high heat they are nice and crispy.<br />
<br />
I have always wondered exactly what is the difference between Flautas and Taquitos.<br />
<br />
I decided to Google it and I found the following:<br />
<br />
Flautas = Flour Tortilla<br />
Taquitos = Corn Tortilla, often fried<br />
<br />
<b>Ingredients:</b><br />
<br />
8 Flour Shells (I like the soft taco size)<br />
1.5 cups of shredded chicken<br />
1 package of cream cheese<br />
1 jalapeno seeded and chopped<br />
3 green onions, stems removed, and diced, mostly white parts and some green<br />
1 cup of Colby Jack Cheese or Pepper Jack<br />
1/2 lime, juiced<br />
1/2 tsp onion powder<br />
1/2 tsp garlic powder<br />
<br />
<b>Avocado Crema:</b><br />
<br />
I ripe Avocado seeded and peeled<br />
1/2 cup Sour Cream<br />
1/2 Lime juiced<br />
<br />
<b>Directions:</b><br />
<b><br /></b>
First thing, take your cream cheese and flour shells out of the fridge and let them come to room temperature.<br />
<br />
While this is happening, make your Crema, by mixing the avocado, sour cream and lime juice<br />
<br />
Mix the chicken, cream cheese, jalapeno, onions, cheese, lime juice, onion and garlic powder, mix well.<br />
<br />
Put a shell down and place the mixture off to one side, roll tightly and place on a sheet pan<br />
<br />
Spray each shell with Pam or brush with oil lightly<br />
<br />
Cook at 400 for 15 minutes or nicely browned<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-77366842770876383202017-10-25T06:00:00.000-07:002017-10-25T08:57:31.172-07:00Chili Rellenos Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I really love Chili Rellenos as does my husband, his are amazing but very time consuming. I found this recipe and I thought that this shortcut sounded pretty good. I added lots of extra ingredients and it was fantastic. I personally think the <a href="http://www.epicurious.com/recipes/food/views/chili-relleno-casserole-2883">original recipe</a> would be too bland for my taste.<br />
<br />
I served with a little salsa on the bottom of the plate, close to authentic, it is normally served with a very light tomato sauce.<br />
<br />
<b>Ingredients:</b><br />
<br />
5 eggs<br />
1 1/2 cups milk<br />
3 tablespoons all purpose flour<br />
1/2 teaspoon pepper<br />
1/2 teaspoon chili powder<br />
1/2 teaspoon cayenne<br />
1/4 tsp garlic salt<br />
<br />
Pickled jalapenos (optional)<br />
1 russet potato, peeled, cubed and microwaved for 3 minutes<br />
1 small can of olives sliced (optional)<br />
1/4 of a jalapeno diced very small<br />
4 7-ounce cans whole green chilies, split open<br />
4 cups shredded cheddar (about 1 pound)<br />
4 cups shredded Monterrey Jack (about 1 pound)<br />
<br />
<b>Directions:</b><br />
<br />
Lightly grease 9x13-inch glass baking dish. Beat first 7 ingredients in medium bowl to blend.<br />
<br />
Arrange chilies from 2 cans in prepared dish, covering bottom completely. Sprinkle with 1/2 of each cheese.<br />
<br />
Sprinkle the potato, olives, fresh jalapeno and pickled if you wish onto the cheese<br />
<br />
Layer the remaining 2 cans of rinsed, split chili's<br />
<br />
Add the remaining cheese<br />
<br />
Pour egg mixture over the top. (whip he living shit out of it right before you pour) Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)<br />
<br />
Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve. (Mine took a full hour)</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-3403016690603248382017-10-11T07:00:00.000-07:002017-10-11T07:00:19.379-07:00Individual Scalloped Potato's <div dir="ltr" style="text-align: left;" trbidi="on">
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I bought these super cute Lodge Individual Fry Pans and use them to make Scalloped Potato's. It is super easy, very tasty and adorable! I love cute individual side dishes.</div>
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<br /></div>
<div>
<br /></div>
<div>
<b>Ingredients:</b></div>
<div>
<br /></div>
<div>
1 large russet potato, peeled and sliced thinly</div>
<div>
2 tbl butter, plus some for greasing the pans</div>
<div>
1 cup of shredded cheese (I used Cheddar)</div>
<div>
1/4 cup of half and half</div>
<div>
salt</div>
<div>
pepper</div>
<div>
cayenne pepper</div>
<div>
onion powder</div>
<div>
<br /></div>
<div>
<b>Directions:</b></div>
<div>
<b><br /></b></div>
<div>
Grease the pans liberally with butter</div>
<div>
<br /></div>
<div>
Place a layer of potatoes overlapping them, salt and pepper</div>
<div>
<br /></div>
<div>
Place half of the shredded cheese a dab of butter and about 4 tbl of half and half and repeat until you are out of potato slices</div>
<div>
<br /></div>
<div>
Top with cayenne and onion powder and bake</div>
<div>
<br /></div>
<div>
350 degrees for 30 minutes or until a fork easily goes in</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-52092222192578768842017-08-30T09:00:00.000-07:002017-08-30T09:00:13.500-07:00Apricot Walnut Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
My Husband bought a huge package of dried non sulfured apricots and I was sick of seeing them in the fridge mocking me. I don't eat dried fruit myself, so I thought I would try to make some bread out of some of the apricots. I looked around and found a nice recipe on <a href="http://www.tasteofhome.com/recipes/apricot-bread">The Taste Of Home</a> website.<br />
<br />
I followed the recipe exactly, except I lowered the temperature and cooked it for about an hour and a half.<br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
1 cup snipped dried apricots<br />
2 cups warm water<br />
1 cup sugar<br />
2 tablespoons butter, softened<br />
1 egg<br />
3/4 cup orange juice<br />
2 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1/4 teaspoon baking soda<br />
1 teaspoon salt<br />
3/4 cup chopped nuts (I used Walnuts)<br />
<br />
<b>Directions:</b><br />
<br />
Soak apricots in warm water for 30 minutes.<br />
<br />
Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice.<br />
<br />
Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined.<br />
<br />
Drain apricots well; add to batter with nuts. Pour into a greased 9-in. x 5-in. loaf pan.<br />
<br />
Bake at 350° for 55 minutes or until bread tests done.<br />
<br />
Cool 10 minutes in pan before removing to a wire rack. Yield: 1 loaf.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-579907980454273531.post-76918521832729316362017-08-16T05:00:00.000-07:002017-08-16T05:00:26.507-07:00Strawberry Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I had some beautiful local Strawberries that were looking a little sad, I decided to make Strawberry Muffins out of them. I do have to say they were pretty darn good, my Husband adored them and they are sort of low sugar. I changed the recipe to better fit my dietary changes.<br />
<br />
<b>Ingredients:</b><br />
<br />
1 2/3 cups fresh strawberries<br />
2/3 cup sugar (I used 1/3 regular sugar and 1/3 coconut sugar as it has a lower glycemic index)<br />
1/3 cup vegetable oil (I used coconut oil)<br />
2 eggs<br />
1 1/2 cups all-purpose flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1 tsp vanilla<br />
<br />
<b>DIRECTIONS</b><br />
<b><br /></b>
Heat oven to 385 F.<br />
<br />
Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.<br />
<br />
Slightly smash strawberries in large bowl, using fork. Mix the berries with a few tablespoons of sugar and let sit for 15 minutes<br />
<div>
<br /></div>
Stir in sugar, oil and eggs until mixed.<br />
<br />
Stir in other ingredients just until moistened.<br />
<br />
Spoon batter into muffin cups.<br />
<br />
Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.<br />
<br />
Cool 5 minutes.<br />
<br />
Loosen sides of muffins from pan if needed, and take them out of the pan.<br />
<br />
Makes 12 muffins.<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-50844878623034277092017-08-02T05:30:00.000-07:002017-08-02T05:30:00.225-07:00Cheesy, Bacony Corn Muffins with Jalapeno Jelly Glaze<div dir="ltr" style="text-align: left;" trbidi="on">
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I was watching an episode of The Kitchen and Sunny Anderson was making some yummy Corn Muffins, She glazed them with Jalepeno Jelly and I realized I had a jar of it which my Sister In Law Leigh brought last time they were in Oregon.<br />
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I made a few changes to her recipe and they were fantastic, a great addition to the barbecued chicken legs my husband was cooking for dinner. Spicy ones too!<br />
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<b>Ingredients:</b><br />
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2 packages Jiffy Corn Bread Mix<br />
2 eggs<br />
2/3 milk<br />
1/2 jalapeno pepper diced small<br />
3 green onions sliced<br />
3 slices cooked bacon diced<br />
pepper jack cheese<br />
mozarella cheese<br />
jalepeno jelly<br />
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<b>Instructions:</b><br />
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Mix the above ingredients (except the jelly and cheese) together and fill half of your muffin tin with the mixture<br />
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Place some of each cheese on top and then a bit more corn bread mix, you are essentially putting the cheese in the middle. (I used my Jumbo silicone ones).<br />
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Bake at 350 for about 20 minutes, checking often for doneness.<br />
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In the meantime melt some jalapeno jelly which you will drizzle on when they come out of the oven. I added some bacon drippings because I had them, you can use a bit of water to loosen the jelly.<br />
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You want to glaze the muffins the minute they come out of the oven so it will sink in.<br />
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Let cool and serve</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-88702584623083609252017-07-19T07:00:00.000-07:002017-07-19T07:00:14.229-07:00Pepper Bacon Wrapped Pork Loin<div dir="ltr" style="text-align: left;" trbidi="on">
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We were at or local Butchers, Ponderosa Provisions and noticed they had pepper bacon, so we grabbed a pound and a nice looking smallish pork loin. We decided to wrap the pork loin in the bacon and then onto the barbecue.</div>
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It was amazing and it is on our dinner rotation now, even leftovers are yummy!</div>
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It is more of a process than a recipe:</div>
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1 boneless pork loin, the smaller ones work best</div>
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1 pound of pepper bacon (we also like Daily's Pepper Bacon)</div>
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1/4 cup Maple Syrup (use the good stuff)</div>
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salt and pepper to taste</div>
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<b>Directions:</b></div>
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Brush your loin with some Maple Syrup</div>
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Add pepper and a bit of salt</div>
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Carefully wrap the bacon around the loin </div>
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Place on a heated BBQ and cook till the internal temperature reaches 145 degrees, there will be carryover cooking.</div>
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Occasionally brush the loin with additional Maple Syrup while cooking.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-63491322612036194132017-07-05T07:38:00.000-07:002017-07-05T07:38:02.554-07:00Chicken Pot Pie<div dir="ltr" style="text-align: left;" trbidi="on">
It was a chilly fall day and I had a bunch of leftover chicken from my Sunday Roast Chicken dinner. I have not made Chicken Pot Pie in years, so I decided to just throw together some ingredients and see what happened. It turned out beautifully, I think the puff pastry crust is the way to go.<br />
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<b>Ingredients:</b><br />
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2 cups of cubed chicken<br />
2 cans of cream of chicken soup<br />
1.5 can of water<br />
small sack of frozen peas and carrots<br />
7 mushrooms cleaned and sliced<br />
1 potato, peeled, cubed and cooked<br />
1/2 cup corn (optional, I just happened to have some fresh corn)<br />
2 tablespoons of chicken better than bouillon<br />
1 tablespoon of thyme<br />
1 tablespoon of black pepper<br />
1 tablespoon of parsley<br />
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Puff Pastry<br />
1 egg, whipped (for egg wash)<br />
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Cube and cook your potatoes and place them into a large pot, add the chicken, the cream of chicken soup, water, frozen veggies, corn if you wish, mushrooms and the spices, cook for a few minutes, just to get the mixture hot and let he flavors mingle. <br />
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Let your puff pastry thaw.<br />
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Turn off heat and let the mixture cool. Ladle into bowls or ramekins, don't fill all the way to the top, leave some head space<br />
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Cut the pastry into a circle 1 inch wider than the width of the bowl or ramekin and poke a few holes in it with a fork. Brush the top 1 inch of the outside of the saucepan or ramekin with half of the egg wash.<br />
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Place the pastry over top and crimp the edges with your fingers so it sticks. Brush the top of the pastry with the remaining egg wash.<br />
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Bake the pot pie until the top is golden brown, 25 to 35 minutes at 400 degrees.<br />
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Let cool for 5 minutes or so, then serve.<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-579907980454273531.post-6094041333850115362017-06-21T08:30:00.000-07:002017-06-21T08:30:45.125-07:00Moist Turkey Meatloaf<div dir="ltr" style="text-align: left;" trbidi="on">
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In our continued effort to eat a little better and keep it "clean", I decided to make Turkey Meatloaf. In my previous attempts it has turned out fairly flavorless and dry. I spotted a recipe that added a bunch of mushrooms in an attempt to keep it moist and I must say it worked very well. This Meatloaf is both moist and tasty.<br />
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<b>Ingredients: </b><br />
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5 to 8 ounces mushrooms, trimmed and very finely chopped<br />
1/2 medium onion, peeled and finely chopped<br />
2 garlic cloves, peeled and minced<br />
1 tablespoon oil<br />
1 teaspoon kosher salt<br />
1/2 teaspoon ground black pepper<br />
1 tablespoon Worcestershire sauce<br />
2 tablespoons A1 Sauce<br />
1 tablespoon onion powder<br />
3 tablespoons dried onion<br />
1 large egg, lightly beaten<br />
1 1/4 pound ground turkey<br />
1 large rib celery chopped finely<br />
Bread Crumbs approximately 1/2 cup or as much needed to tighten it a bit<br />
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<b>Topping:</b><br />
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1/4 cup BBQ Sauce<br />
1.4 cup Catsup<br />
French's Jalapeno's<br />
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<b>Directions:</b><br />
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Place the mushrooms, onions, garlic and celery in a pan with 1 teaspoon of oil and saute until they soften, about 5 minutes. Set aside to cool.<br />
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Mix the turkey, the mushroom/onion/celery mixture, the beaten egg, salt, pepper, onion powder and dried onion, and the the A1 and Worcestershire Sauce. Add as much bread crumb as needed to make it a cohesive mass.<br />
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Mound it on a sheet pan and place in a 350 degree oven, bake for 40 minutes<br />
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Remove and add the topping and dried French's Jalapeno's, place back in oven for 15 minutes till internal temp is 165 to 170. Let cool for a bit and slice.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-579907980454273531.post-74456088767644927062017-06-07T08:30:00.000-07:002017-06-07T08:30:29.897-07:00Artichoke Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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I bought a jar of Artichokes, not sure why because we don't really use them, but I do like them. I had seen this on Pinterest awhile ago and finally decided to make it. I paired it with Orzo and steamed broccoli on the side. It was quite delicious.<br />
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<b>Ingredients:</b><br />
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1 cup grated Parmesan cheese<br />
1 cup light mayonnaise<br />
1 teaspoon garlic powder, or to taste<br />
1 teaspoon onion powder<br />
ground pepper to taste<br />
4 (4 ounce) skinless, boneless chicken breast halves<br />
1 (14 ounce) can artichoke hearts, drained and chopped a little smaller<br />
1 (8 ounce) package crimini mushrooms, sliced<br />
French's Onions - optional, my addition<br />
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<b>Directions:</b><br />
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Preheat oven to 350 degrees F<br />
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Mix Parmesan cheese, mayonnaise, onion powder, pepper and garlic powder together in a bowl<br />
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Arrange chicken breasts in a 9x13-inch baking dish;<br />
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Top with artichoke hearts and crimini mushrooms.<br />
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Spread cheese mixture over the artichoke and mushroom layer.<br />
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Bake in the preheated oven for 15 minutes, sprinkle the French's Onions over the top and continue to cook until the chicken no longer pink in the center and the juices run clear, about 30 minutes.<br />
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An instant-read thermometer inserted into the center should read at least 165<br />
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