tag:blogger.com,1999:blog-1263835647698914642024-03-13T12:18:01.497-04:00For the Love of Food (and Eating!)The Search for the Perfect Balance of Food, Fitness and Real Life.Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-126383564769891464.post-45375502299500482592014-03-17T18:06:00.004-04:002014-03-17T18:24:53.449-04:00Minnie Mouse Smash Cake & Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCA8uwCeO_W1fhde-ic5Wc8uzB5Xb48xvmwphDx1x1lBK9Cfn8qOESyQvaHbw0P9dtqdgGg3Aqb9jsqlqRBmibNZX8qEa-cxkGCLdstDDBa_RRYt2Ph2mZEXWmU2UUGj3mVsdkU34zQ55/s1600/minniemousecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCA8uwCeO_W1fhde-ic5Wc8uzB5Xb48xvmwphDx1x1lBK9Cfn8qOESyQvaHbw0P9dtqdgGg3Aqb9jsqlqRBmibNZX8qEa-cxkGCLdstDDBa_RRYt2Ph2mZEXWmU2UUGj3mVsdkU34zQ55/s1600/minniemousecake.jpg" height="640" width="480" /></a></div>
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<br />Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com3tag:blogger.com,1999:blog-126383564769891464.post-18614514898980701552013-05-01T16:36:00.002-04:002013-05-01T16:37:36.592-04:00Peanut Butter & Oat {Recovery} Bites and Pacific Beach Peanut Butter Review<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HDtLodOvH-I/UYF6TxAIYNI/AAAAAAAABcM/sET6Ai5y2O0/s1600/DSCN4125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="616" src="http://4.bp.blogspot.com/-HDtLodOvH-I/UYF6TxAIYNI/AAAAAAAABcM/sET6Ai5y2O0/s640/DSCN4125.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Well, I made it through another tax season and now I am all wrapped up in my wedding planning, so I apologize for the scarcity. Plus, we are in the process of selling our house and searching for a new one, so cooking time has been a bit lacking. Race season is (well, has already been) upon us, as well as trying to get back into shape for summer/honeymoon/just in general. So I love coming up with little recipes to help your body recover after lots of exertion, whether from racing your motorcycle, cycling at the gym or even just running after your little ones.</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Not only is this a recipe, but also a review of this wonderful little organic peanut butter company named <a href="http://www.pbpeanutbutter.com/?utm_source=BloggerOutreach&utm_medium=Sonya&utm_campaign=Blogger01">Pacific Beach Peanut Butter</a>. </span></span><br />
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<span style="font-family: Verdana, sans-serif;">You can find them on Facebook, Twitter, and of courseeee Pinterest</span></span><br />
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<span style="background-color: white; color: black; font-family: Verdana, sans-serif;"><a href="https://www.facebook.com/PBPeanutButter?fref=ts" target="_blank">https://www.facebook.com/<wbr></wbr>PBPeanutButter?fref=ts</a></span></div>
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<span style="background-color: white; color: black; font-family: Verdana, sans-serif;"><a href="https://twitter.com/PBPeanutButters" target="_blank">https://twitter.com/<wbr></wbr>PBPeanutButters</a></span></div>
<span style="background-color: white; color: black; font-family: Verdana, sans-serif;"><a href="http://pinterest.com/pbpeanutbutter/" target="_blank">http://pinterest.com/<wbr></wbr>pbpeanutbutter/</a> </span><br />
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<span style="font-family: Verdana, sans-serif;">And not only is this a review of these wonderful (and did i mention, cute and unique) jars full of peanut butter but all my wonderful loyal readers get:</span></span><br />
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<b><span style="background-color: white; font-family: Verdana, sans-serif;">One FREE jar with any purchase from their website!</span></b></div>
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<b><span style="background-color: white; font-family: Verdana, sans-serif;">*Limit 1 FREE jar per customer.*</span></b></div>
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<span style="background-color: white; font-family: Verdana, sans-serif;"><b>Just use this code: </b><span style="font-weight: bold;">blogger4 </span></span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif;">(Reader Code valid through May 16, 2013)</span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif;">They have so many amazing flavor combos- but I will review three: </span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif;">Organic Unsalted, Chocolate, and Chocolate Raspberry</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYrjyoQ205DrIr2i0h5gnTY7OsHJRBgLs3o7-E9jtfaZlw8rnhFU03TuOaOxTHWkVmfL2FVps683PfX5wEWzZNuLeBeqTC8_A6a44J-iJzDtWmyUxfeOC7DnaEETye2RQfAaqCzbkXruH/s1600/DSCN4105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="background-color: white; color: black; font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYrjyoQ205DrIr2i0h5gnTY7OsHJRBgLs3o7-E9jtfaZlw8rnhFU03TuOaOxTHWkVmfL2FVps683PfX5wEWzZNuLeBeqTC8_A6a44J-iJzDtWmyUxfeOC7DnaEETye2RQfAaqCzbkXruH/s640/DSCN4105.JPG" width="640" /></span></a></div>
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<span style="background-color: white; font-family: Verdana, sans-serif;">I'll start with my least fav, the Chocolate. Don't get me wrong, it was good, but I guess not what I expected. Really didn't do anything for me just straight out of the jar. But I did think it would be a great addition to recipes (which I did use in my bites).</span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif;">Chocolate Raspberry was very decadent, it was almost like a fruity nutella- um, yea, delicious! Eat with fruit or crackers or anything. </span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif;">I am a real basic type of person, so when it came to the unsalted regular peanut butter- I could have eaten the whole jar with just a spoon. My fiance said it was different because the texture was in between chunky and smooth peanut butter. Personally, I am a chunky fan, but this was definitely a nice switch up. The taste was fresh and clean. You really taste the amazingness of these peanuts (which by the way was the ONLY ingredient! Another amazing perk) </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; font-family: Verdana, sans-serif; font-size: small;">Wanna Spoon? haha I LOVE IT!</span></td></tr>
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<span style="background-color: white; font-family: Verdana, sans-serif;">I recently switched from those "less fat" peanut butters to all organic natural peanut butters, because even though it is full fat, you are eating natural ingredients you can pronounce- the only thing in your peanut butter should be peanuts! (and salt) So when PB PB (haha cute right?) contacted me about their peanuts butters, I was definitely in! And I am so glad I was because now I can pass along this amazing find to all you guys! AND you can get a free jar with a purchase! Score!</span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif;">Now, here is a recipe using their great peanut butter, if you don't eat it all right out of the jar first ;)</span></div>
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<i><span style="background-color: white; font-family: Verdana, sans-serif;">Ingredients</span></i></div>
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<li><span style="background-color: white; font-family: Verdana, sans-serif;">1/3 c. or peanut butter (I used half organic unsalted and half chocolate)</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">1/4 c. brown sugar, packed</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">2-3 tbsp of honey</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">2-3 tbsp of canola oil</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">1/2 cup of unsweetened applesauce</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">1 3/4 c. oats (I used rolled organic)</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">1 c. flour (I used AP flour, but you can use whole wheat if you want)</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">1 tsp of baking soda</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">4 tsp of flax seeds</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">pinch of salt</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">1/2 tbsp of cinnamon</span></li>
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<i><span style="background-color: white; font-family: Verdana, sans-serif;">Directions</span></i></div>
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<li><span style="background-color: white; font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Line baking sheet with tinfoil or parchment paper and spray with non stick cooking spray</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Mix peanut butter, sugar, honey, oil and applesauce in one bowl.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Mix oats, flour, baking soda, flax seeds, salt and cinnamon in another bowl.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Mix the dry into the wet in two or three batches</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Drop about tbsp (or big tsp) sized balls onto the sheet.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">These are not going to spread out, they will cook exactly the shape and size you drop them onto the sheet as.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Bake about 10 minutes until brown slightly on the edges and bottom.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Let cool, then enjoy!</span></li>
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<span style="background-color: white; font-family: Verdana, sans-serif;">This makes about 28 bites (tbsp sized)</span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif;">I take them in a little baggie for a snack right after the gym.</span></div>
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<a href="http://3.bp.blogspot.com/-QSAqraKWPMc/UYF6PZEo0CI/AAAAAAAABcE/sCqvwKSQpV4/s1600/DSCN4118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="http://3.bp.blogspot.com/-QSAqraKWPMc/UYF6PZEo0CI/AAAAAAAABcE/sCqvwKSQpV4/s640/DSCN4118.JPG" width="640" /></a></div>
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Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com2tag:blogger.com,1999:blog-126383564769891464.post-41017751989994249992013-03-04T10:07:00.000-05:002013-03-04T10:07:16.527-05:00Filet Mignon w/ Horseradish Cream Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3a73jKV-JcAG_qB2fYWsQioIDvk6TA7AjkmnoscbEnDH-llzB-oD5mw0YGugwRUCqekgyFzJqfDqeypOpiUQQWpTQAz9O5ZOiOS1HhrE-wKO6wX7MdcRIKyhxqN8Jau7-xYFZfwzrs9EI/s1600/DSCN4092.ed.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3a73jKV-JcAG_qB2fYWsQioIDvk6TA7AjkmnoscbEnDH-llzB-oD5mw0YGugwRUCqekgyFzJqfDqeypOpiUQQWpTQAz9O5ZOiOS1HhrE-wKO6wX7MdcRIKyhxqN8Jau7-xYFZfwzrs9EI/s640/DSCN4092.ed.JPG" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This dinner is super easy. Hardest part will probably be cleaning and prepping the meat. If you don't feel all that adventurous you can buy pre-prepped filet's. But the whole beef tenderloin was on sale for $6.99/lb- that is a great deal. I was able to get 5 thick small medallion sized steaks, plus left overs that I froze and will deal with another time (fajitas maybe?).</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">And mashed potatoes and a roasted veggie of your choice makes this a super easy (and pretty quick cooking) meal. I would have loved asparagus, but they didn't look good at the store and I didn't want buy a sub par veggie with such a high cut of meat.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Here is a great video for how to <a href="http://www.delish.com/guides/how-to/how-to-prepare-beef-tenderloin">Trim Beef Tenderloin</a>. But obviously instead of tying and roasting, we will cut little steaks of equal size and tie to help keep their shape when cooking.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Then I put back into the fridge for a couple hours (you don't have to put in for that long, maybe just an hour or so). Then before cooking you want to pull the meat out of the fridge and let come to room temp before cooking. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">When the meat is ready I heated my cast iron skillet with a little canola oil. All I seasoned the meat with was salt and pepper. I cooked these (because they are so small) about 5 minutes on each side (not even that long) for medium. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">ALWAYS let the meat rest. When the meat is resting it will continue to cook because of the carry-over cooking time, so don't be afraid to pull them out of the pan early. You can always heat them up a little more in the oven if too rare for you-but once they are over cooked, they are ruined.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Let rest five minutes. Meanwhile make your sauce.</span><br />
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<i><u><span style="font-family: Trebuchet MS, sans-serif;">Horseradish Cream Sauce</span></u></i><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For every 1/2 cup of fat free plain yogurt I used about 2-3 tbsp of horseradish. We like it spicy. Then just a pinch of salt and lots of fresh cracked pepper. I also added a couple scallion bits. Done!</span><br />
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<i><u><span style="font-family: Trebuchet MS, sans-serif;">Mashed Potatoes and Roasted Broccoli</span></u></i><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Mashed potatoes</i>: I used about 10-15 small russet potatoes. Peel, (I also like to cut mine into small chucks for quicker cooking time) put in a pot, and cover in cold water. I added 5 smashed garlic cloves, salt and pepper to the water. Bring to a boil and boil until the potatoes are soft and a fork goes in and out of them cleanly. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1tJkoYrS5mW_HTf46xlM7gyZ1oVIsZtxMW9P9sPRRaDhjOUzvicSiKrzzsUQE4k-rxJ3esNEAM6Qgj8CqMczGNfIfi042DWKvXtVezFhqt4WgsJEtHuRf0KGBuJIz8D678Y7uS5HOqVk/s1600/DSCN4070.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1tJkoYrS5mW_HTf46xlM7gyZ1oVIsZtxMW9P9sPRRaDhjOUzvicSiKrzzsUQE4k-rxJ3esNEAM6Qgj8CqMczGNfIfi042DWKvXtVezFhqt4WgsJEtHuRf0KGBuJIz8D678Y7uS5HOqVk/s640/DSCN4070.JPG" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Drain, return to the pot and then you can pick out the garlic cloves if you desire. Add 2 huge tablespoons of butter and about 1-2 cups of milk, then mash away! It will depend on on how you like your potatoes. (Not exactly healthy, but it tastes good and it is a special occasion).</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Taste them before you add more salt and pepper, if it needs- add more. I cover mine and let sit until everything else is ready. I topped with scallions for garnish (you could use chives too)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Broccoli</i>: Preheat your oven to 450 degrees F. Fill a baking sheet with broccoli florets, drizzle with oil, salt and pepper. Toss broccoli and roast for about 20 mins. Just keep an eye out, when they start looking burnt on the edges- that's when you can remove from the oven. Don't worry they will taste amazing.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIryYTrbv-HaP67VdpnHRBCcbePPD5ZqqjX5LawooSCEjto-WZPwYBEBZxQstrHeepQwN6RcvQN8cW-wacAmr_kDNGhokku8zZYGqcddIkfU1Ve2AxOJDydf4IpEL2ue2qE9s3UlJcQZhC/s1600/DSCN4071.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIryYTrbv-HaP67VdpnHRBCcbePPD5ZqqjX5LawooSCEjto-WZPwYBEBZxQstrHeepQwN6RcvQN8cW-wacAmr_kDNGhokku8zZYGqcddIkfU1Ve2AxOJDydf4IpEL2ue2qE9s3UlJcQZhC/s640/DSCN4071.JPG" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then just pour some wine (we had our fav Cabernet Sauvignon) and enjoy with your hunny! </span><br />
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<br />Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com0tag:blogger.com,1999:blog-126383564769891464.post-91589619564833265952013-02-13T09:39:00.002-05:002013-02-13T09:39:54.924-05:00{CrockPot} Chicken Fajitas<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pCMWjUNuZS0/URuffPhzCaI/AAAAAAAABY8/BfojUWNvflA/s1600/DSCN4005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="470" src="http://2.bp.blogspot.com/-pCMWjUNuZS0/URuffPhzCaI/AAAAAAAABY8/BfojUWNvflA/s640/DSCN4005.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">We are in NYC and if you haven't heard, we have been hit by some snow recently. Brendan works the snow shift and I have been really trying to dedicate myself to the gym after work, so literally we only see each other about 2 hours in the morning (if we're lucky- usually he is asleep when I wake up for work). Anyway, since that has been happening and we have more snow on the way, I still wanted him to eat good even when I wasn't home to make him a normal meal. I turned to my trusty crockpot. It is way easier for me to prep at night and then just pop in the base and turn on in the morning, but do what suits you.</span><div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I have tried sweet and sour chicken, chicken fajitas and tonight is sausage in sauce with pasta. I need to go food shopping asap, so not sure what the rest of the week will bring!</span><div>
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<i><span style="font-family: Verdana, sans-serif; font-size: x-small;">Ingredients</span></i></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">about 2 pounds of boneless skinless chicken breasts (I think I had a bit less than 2 lbs)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 onions, sliced</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 peppers, sliced</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">3 garlic cloves, minced</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 chipolte pepper in adobe, minced</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup of chicken stock</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 lime, zest and juice</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">spices: 2 tbsp cumin, 2 tbsp chili powder, 1 tsp oregano, a pinch cayenne</span></li>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Add the onions, peppers and garlic to the bottom of the pot.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Add the chicken and the chicken stock.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Add the rest of the ingredients. (When you add the spices try and sprinkle evenly over the chicken)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Set on low for 5 hours (or anywhere between 4-8 hours. I try and not over do it with boneless chicken breasts because they tend to dry out a tad).</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">When done, shred the chicken and mix in the juices. Serve on a tortilla and with any toppings you prefer! (I went with avocado, jalapeno peppers, tomatoes and cilantro)</span></li>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Not only is this healthy, but super simple. I just gave my little sister a crockpot for her new home- so here's another recipe for ya Cait! :)</span></div>
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Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com1tag:blogger.com,1999:blog-126383564769891464.post-67093737268075889712013-02-07T15:32:00.002-05:002013-02-07T15:32:48.962-05:00Sausage & Polenta (Easy & Rustic)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ckup1Jyo0us/URP_cUUAcYI/AAAAAAAABYQ/wjk5Zw-mihQ/s1600/DSCN3977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-ckup1Jyo0us/URP_cUUAcYI/AAAAAAAABYQ/wjk5Zw-mihQ/s640/DSCN3977.JPG" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Very rustic Italian dinner you can whip up in 30 mins. Don't fear polenta- it's easy! But if you are worried or super strapped for time you can pick up some quick cooking polenta. Picture isn't that great, but it was really tasty- especially the sauce.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">All these items you can have in your freezer and pantry. That's why it is a great recipe to have in your back pocket in a jam- you can even substitute any other meat (like chicken) or even just add more beans for a vegetarian version. Sometimes I like to throw in a handful or two of frozen peas in the polenta.</span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Sauce:</span></i><br />
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<li><span style="font-family: Trebuchet MS, sans-serif;">1 lb of sausage (or meat) I used hot Italian sausage</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 (28oz) can of crushed tomatoes</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">water</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 garlic cloves, minced</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">salt and pepper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">basil, fresh if you have</span></li>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Heat a sauce pot to medium high</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the sausage to the pot (I sliced mine into smaller pieces- this is just preference).</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Brown on both sides quickly.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Then add the garlic, heat about one minute</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the tomatoes</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Fill the tomato can half way up with water and add to the pot (just eyeball it)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Stir to combine. Bring to a boil, reduce to a simmer and partially cover. Stirring occasionally.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook for about 30mins (you don't have to cook that long- just make sure the sausage are cooked all the way through!) </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Before serving season with salt, pepper and basil to taste.</span></li>
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<span style="font-family: Trebuchet MS, sans-serif;">If you have canned beans- wonderful! Use two cans of cannellini beans- just open the can, drain and rinse. Top the polenta with the beans and pour hot sauce over them</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">If you have dry beans- you had to soak overnight, then take about 2 cups and just cover with water. Then add a big pinch of salt and bring to a boil and simmer for 30 mins (or until polenta and sauce is done). Taste a couple beans to see if they are done. Then drain and rinse quick.</span></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">4 cups of water</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cup of cornmeal</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">pinch of the following spices: onion powder, oregano, red pepper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tsp of salt</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup of parmesean cheese</span></li>
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<li><span style="font-family: Trebuchet MS, sans-serif;">In a pot add the water and salt. Bring to a boil.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">When the water is bowling grab a whisk and <i>super slowly</i> add the cornmeal a little at a time, whisking consistently. This process is called "raining in" because you are adding like a light rain shower basically.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Stir, stir, stir until it comes together- will look like grits or grainy mashed potatoes almost. When it comes together swap your whisk for a wooden spoon (wooden is traditional). Reduce heat to low and you need to stir pretty constantly (this helps break down the starches and make it yummy). I don't but stir every couple minutes so the bottom doesn't burn.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Be careful because the polenta will turn thick and bubble and splatter a bit. So just keep an eye out. I cook for 30 minutes until smooth and creamy and it doesn't taste bitter anymore. Should taste sweet and a touch grainy.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Right before you serve stir in your cheese.</span></li>
</ol>
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</div>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Assembly</i>: Polenta, top with beans, top with sausage sauce, and finally some extra parm cheese!</span></div>
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<br />Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com0tag:blogger.com,1999:blog-126383564769891464.post-56403384092119537882013-01-08T10:36:00.000-05:002013-01-08T10:36:58.836-05:00Thai Chicken Burger w/ Spicy Peanut Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8IjF0pAMmPn9-5b0POB6YyFpLM8EtVM5AsNDQkFuRiHEuAQjWPoyEOLLqNv0Wsfk9li-JaTVhw70NxK07khDxkjR8kxqJXiJ446RlHpneT9e_Oy18FtMJOHDUY0T_GyebbsC2Z510K2T/s1600/DSCN3886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8IjF0pAMmPn9-5b0POB6YyFpLM8EtVM5AsNDQkFuRiHEuAQjWPoyEOLLqNv0Wsfk9li-JaTVhw70NxK07khDxkjR8kxqJXiJ446RlHpneT9e_Oy18FtMJOHDUY0T_GyebbsC2Z510K2T/s640/DSCN3886.JPG" width="640" /></a></div>
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I got the big thumbs up for the sauce from my #1 critic.<br />
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Inspiration: While watching Food Network (I think it was Unique Eats or Eat Street) they were covering the amazing looking Thai/French fusion sandwich shop <a href="http://www.numpangnyc.com/">Num Pang</a>. The pickled toppings just called to me "<i>make this we love pickled things!" </i><br />
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Everything is so easy to make and a you probably have most of these ingredients already.<br />
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Spicy, tangy, fresh.<br />
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Oh yea, and healthy ;)<br />
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Happy new year everyone, and here's to getting skinny and back into shape (again).<br />
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PS: Wedding countdown: 235 days- Bring it :)<br />
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***<br />
<i>Thai Chicken Burger </i><br />
<i><br /></i>
<br />
<ul>
<li>1 package of ground chicken*</li>
<li>1 lime, zest and juice</li>
<li>2 large garlic cloves, minced or grated</li>
<li>handful of chopped cilantro</li>
<li>1 jalapeno, minced</li>
<li>1 tsp of honey</li>
<li>1 tsp of dried basil</li>
<li>2 tbsp of grated ginger</li>
<li>1/2 tbs of kosher salt</li>
</ul>
<br />
*I don't purchase ground chicken, because I always have boneless skinless breasts on hand, so I grind my own. I largely diced 3 chicken breasts and put into my food processor until all ground up. This made for about 5 burgers (or 4 <i>really</i> big ones). You can always just use the prepacked stuff at the store, or ask your butcher to grind for you.<br /><div>
<ol>
<li>Preheat your oven to 400 degrees F.</li>
<li>Add all ingredients into a bowl and mix to combine. Form your patties.</li>
<li>Bake about 20 minutes until internal temp reaches about 160-165 degrees F. At the very end I put under the broiler to brown up the exterior. (I was originally going to grill these, which would have been awesome, but it was easier for me to just bake at the time. You could also fry in a pan)</li>
<li>Top your burger with whatever you like- plus the peanut sauce of course.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq90AfHsf7eZ-qJglDZFz-E1WwoQ_6a5eMZ74LNuPhZ-0sW1neqdFka_1YzsbO05GZHEyT_qv35XehSfnCbbrn6ujkI_zCaHOphQVCqo9_kiT6jLBd3dpJ98tqaPyHmdOds_ZS65BTxXo2/s1600/DSCN3866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq90AfHsf7eZ-qJglDZFz-E1WwoQ_6a5eMZ74LNuPhZ-0sW1neqdFka_1YzsbO05GZHEyT_qv35XehSfnCbbrn6ujkI_zCaHOphQVCqo9_kiT6jLBd3dpJ98tqaPyHmdOds_ZS65BTxXo2/s640/DSCN3866.JPG" width="640" /></a></div>
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<i>Toppings</i></div>
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<div>
<ul>
<li>Pickled cucumbers, carrots and onions*</li>
<li>Baby spinach</li>
<li>Spicy Peanut Sauce</li>
</ul>
<div>
*Quick pickles are amazing things- slice any veggies you want (red cabbage would be good here too) and add into a bowl. Cover almost completely with vinegar (I used standard white vinegar- rice vinegar would be nice here too), add a small pinch of salt and just let hang out in the fridge while your burgers are cooking. You can even do this before hand but they will become softer over time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4Rj4pD-nYu_QtBb2Wyh55Fwqmdcy2Mnm-CQIEnlqdab0ieuIuD2kfpYdsJIiUwS4BYhDjXakoxnXdMEd9Cuw8aUj5_DTFRkAwr0d40Z5dgwU_6tipXjfTQfYtedD5XAdUiu1Di5-7AHo/s1600/DSCN3895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4Rj4pD-nYu_QtBb2Wyh55Fwqmdcy2Mnm-CQIEnlqdab0ieuIuD2kfpYdsJIiUwS4BYhDjXakoxnXdMEd9Cuw8aUj5_DTFRkAwr0d40Z5dgwU_6tipXjfTQfYtedD5XAdUiu1Di5-7AHo/s640/DSCN3895.JPG" width="640" /></a></div>
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<i>Spicy Peanut Sauce</i></div>
<div>
<i><br /></i></div>
<div>
<ul>
<li>3 tbsp of peanut butter</li>
<li>2 tbsp of rice vinegar </li>
<li>a small drizzle of sesame oil</li>
<li>1 small shallot</li>
<li>2 tbsp of lower sodium soy sauce</li>
<li>2 tbsp of grated ginger</li>
<li>3 tbsp of water</li>
<li>1 tsp of chili flakes (if you're not sure what heat level you're comfortable with, add a little at a time and then just add according to taste)</li>
</ul>
<div>
<ol>
<li>Combine all ingredients into a food processor or blender and puree until combined. Taste before serving and your good to go!</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheK-JBAIC6TJ6lroB60QUgvm2MyYJB1KE_n3nRqDmdPtN4OZF_ZQvB4KhBeNMrw5cmAuBj-q2vq9uYIGNl1d68JuzFsi_QZZ_RTCDmPKUngSsNUexYh4V9UGZx_6slNiBzyhH19ohlagmL/s1600/DSCN3889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheK-JBAIC6TJ6lroB60QUgvm2MyYJB1KE_n3nRqDmdPtN4OZF_ZQvB4KhBeNMrw5cmAuBj-q2vq9uYIGNl1d68JuzFsi_QZZ_RTCDmPKUngSsNUexYh4V9UGZx_6slNiBzyhH19ohlagmL/s640/DSCN3889.JPG" width="640" /></a></div>
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Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com1tag:blogger.com,1999:blog-126383564769891464.post-12060799523564926532012-12-14T10:32:00.000-05:002012-12-14T10:32:35.556-05:00Gnocchi<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-1k2u7uvBATA/UMsyxag7mRI/AAAAAAAABUY/BlWiLiHurO4/s1600/DSCN3824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-1k2u7uvBATA/UMsyxag7mRI/AAAAAAAABUY/BlWiLiHurO4/s640/DSCN3824.JPG" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">One word: Gnocchi. Delicious, filling pillows of awesomeness. (oh yea- pronounced roughly knee-aw-kee)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Gnocchi are basically Italian dumplings. Traditionally made with potatoes, but also can be made with ricotta cheese (among other things). They look intimidating, right? Wrong- probably one of the easiest pasta's you can make. Have you ever watched that show that only needs 5 ingredients for her recipes? Well yea- this only needs 4 ingredients- FOUR- that is it.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It might not be the quickest dinner- but the whole process took me about 1-1 1/2 hours (and I was taking my sweet time). That is also including boiling the potatoes. You can eat the gnocchi straight from the water after boiling, but they are SO MUCH better fried in a bit of butter/oil after to get that crusty exterior. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Have you ever bought fresh gnocchi in the store? Well you will never again- it probably cost me around $2 to make all this pasta- which would probably be around 3-4 store bought packages. Saving money AND making something downright impressive. Score.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To pair off the gnocchi I made quick blanched then sauteed string beans with pine nuts in garlic butter/oil sauce. It is a good texture trade off and the flavors are clean and simple.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Best part is that if you have any left over you just lay out on a sheet tray, freeze them, then into a zip lock bag and you have a quick easy dinner ready to go whenever! *Go ahead and pat yourself on the back after making this recipe*</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">**<i>IMPORTANT**</i></span><br />
<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Other quick thoughts: You don't need a ricer, I used a cheese grater (which I assume most people have- just use the larger holes because the smaller ones don't work as well), and if you really don't have a box cheese grater- you can always just mash the potatoes. The potatoes I guessed on the weight- I have pics though. The flour will vary, I started with 1/3 of a cup then worked my way up to 2/3 cup, 1 cup etc.</span></i><br />
<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></i>
<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I also skipped the "making ridges" part- which is a thing to do because the ridges hold sauce onto the pasta- butttttt the technique wasn't working with my dough- so for the first time making gnocchi I decided to cut my losses and not do the ridges.</span></i><br />
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<u><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Gnocchi</span></b></u><br />
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<u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients</span></u><br />
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<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">about 2lbs of potatoes (use Russets)</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">about 1 cup of flour</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of salt</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 egg, beaten</span></li>
</ul>
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<u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Directions (also see pictures below)</span></u></div>
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<ol>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Peel your potatoes. Put in a pot, cover with cold water, add a tbsp of salt to the water and bring to a boil. </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When the potatoes are tender, drain(time will vary on size of potatoes). You can tell when they are done when you can stick a fork in the potato and it slides off the fork clean. (You can also bake in the oven, but I felt boiling would be faster).</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">While they are cooling, get your station set up- get a large pot of water to boil for later and also a large sheet pan dusted in flour to lay your gnocchi after you cut them.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When potatoes are cool enough to handle, grate them on the large holes of your box grater (or rice them, if you are cool enough to own one of these fascinating ricer devices).</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the grated potatoes to a large bowl. Add your salt and egg.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Then add the flour, I started by adding 1/3 cup at a time- you don't want to add too much flour, so start with a little, see the texture, then add more if it is still sticky. Making this "dough" will seem odd and feel a little weird because it is potatoes. But the dough will come together and finally be able to form a ball.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Turn out the ball onto a floured work surface and cut into 8 pieces (ya know- like you would cut a pizza).</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Always make sure your surface is floured- So then take one section at a time and roll into a log, I would say roughly about a little fatter then your thumb. Then cut into 1 inch pieces and then transfer to your floured baking sheet. </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Repeat will all sections of your dough.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When all your gnocchi are done, salt the boiling water and add in batches- don't over crowd the pot. When they float to the top they are done! When they float to the top be sure to take them out right away, if you leave them in the water too long they will disintegrate.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serve with your favorite sauce! Lighter sauces work better with these delicate pillow pastas.</span></li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-14-FnQkM2Vg/UMsxbZzOUQI/AAAAAAAABU4/70t10HuUquc/s1600/DSCN3788.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="494" src="http://2.bp.blogspot.com/-14-FnQkM2Vg/UMsxbZzOUQI/AAAAAAAABU4/70t10HuUquc/s640/DSCN3788.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I included the fork in the pic so you can see the size of the potatoes</td></tr>
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<a href="http://3.bp.blogspot.com/-LeAPKIsdYZU/UMsxZWYHazI/AAAAAAAABU8/iO2TaIJ97_E/s1600/DSCN3791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-LeAPKIsdYZU/UMsxZWYHazI/AAAAAAAABU8/iO2TaIJ97_E/s640/DSCN3791.JPG" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-Mf8BuYtLRiQ/UMsyD8q_MrI/AAAAAAAABVE/YGdQhUV4ggM/s1600/DSCN3794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://4.bp.blogspot.com/-Mf8BuYtLRiQ/UMsyD8q_MrI/AAAAAAAABVE/YGdQhUV4ggM/s640/DSCN3794.JPG" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-pX9hz5WcKfk/UMsyHfshq9I/AAAAAAAABVI/VDLzPj0sO90/s1600/DSCN3797.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-pX9hz5WcKfk/UMsyHfshq9I/AAAAAAAABVI/VDLzPj0sO90/s640/DSCN3797.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Set up your workstation</td></tr>
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<u><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Gnocchi w/ String Beans and Pine Nuts in a Lemon Garlic Sauce</span></b></u></div>
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<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">about 1lb of string beans cleaned and trimmed</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 garlic cloves</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of pine nuts</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of oil</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of butter</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 lemon</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">pecorino cheese</span></li>
</ul>
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<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
</div>
<div>
<ol>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a small skillet, add the pine nuts and toast for a minute or so on med-low heat. Remove from heat and reserve.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a large skillet, heat the oil and butter. Smash the garlic cloves (but try and keep them intact) and add to the oil. When lightly golden, remove the garlic cloves. </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the gnocchi in batches to the hot oil and pan fry until golden on one side then flip over and brown on the other.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Take out and let drain on paper towels, continue working in batches until all are browned. </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Blanch the string beans first (I just threw them in the left over pasta water for a minute) then add to the left over garlic oil and saute until tender but still crisp. </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Zest the lemon over the string beans and toss to coat.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Gently toss the gnocchi and string beans together. Top with pine nuts and grated pecorino cheese.</span></li>
</ol>
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<br />Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com3tag:blogger.com,1999:blog-126383564769891464.post-78467224023838518952012-12-04T12:28:00.001-05:002012-12-04T12:28:20.429-05:00Wedding, Holidays, Stress, Oh My! {Saved by the Pastry!}So, yea, as I mentioned before I totally got bored of blogging- been in a bit of a rut. Also the past month or so, after Hurricane Sandy, my other half has been working literally non-stop so I'm not used to cooking for just myself!<br />
<br />
I basically have so much on my mind. Planning our wedding is fun, but still need to do it. Finally got my dress, which I am super happy I was able to decide on one! And where the hell did December just come from?? Like out of freaking no where. Time is just flying by (and it's a bit scary honestly). Oh hey there Christmas...<br />
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Then we have this money saving thing- because idealistically we would love to be able to buy a home in the next year- I even said it would be ok before the wedding (yea, I know, nuts, maybe). So yes we dabble in looking for homes when we get a chance.<br />
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We did get our tree last weekend! Which I absolutely LOVEEEEE fresh Christmas trees- like LOVE them. Brendan suggested we get a fake one this year- um no. (Glad he decided on a real one again-loveyou!)<br />
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Hmmm, what else is on my mind. Oh yea, the fact I will probably need to up my game and find a better paying job next year or so. And of course I have about 12 million other things floating around in my head- but I'll spare you all ;)<br />
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I also need to change the name of this blog- I did once before way back- and it is such a pain in the ass- so I figure I will pay for a real domain name- but now what catchy fun name to call it? How do I sum up this blog? I'm not a good idea starter- but following through on things and making them run smoothly is usually my specialty. Sometimes it's almost depressing I don't have the drive to do things sometimes or figure whatever I think of will be wrong or not good enough- it's weird- like I said, we all get in ruts.<br />
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I've never wrote a post like this before on my blog- but almost felt like throwing everything on my mind down. Then we can see later on how it all works out.<br />
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One good thing this Christmas is that I'm cooking for my fam at our house. I'm pretty excited- turkey, green beans, mac and cheese, stuffing, etc etc plus lots of wine. My dad makes amazing appetizers and I JUST saw the most amazing (and easy!) dessert recipe I'm gunna do:<br />
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<tr><td style="text-align: center;"><img alt="Croquembouche" height="400" src="http://img.foodnetwork.com/FOOD/2011/11/10/CCFFA301_Croquembouche_s3x4_al.jpg" style="margin-left: auto; margin-right: auto;" width="300" /><br /><h1 style="border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; font-family: arial; font-size: 28px; line-height: 28px; margin: 0px 0px -1px; outline: 0px; padding: 0px 0px 9px; text-align: center;">
<span class="rTitle fn" style="outline: 0px; padding: 14px 0px;">Croquembouche</span></h1>
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<tr><td class="tr-caption" style="text-align: center;">http://www.cookingchanneltv.com/recipes/laura-calder/croquembouche-recipe/index.html</td></tr>
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From French Food at Home (if you've never watched her show on Cooking Channel, I happen to love it) it's profiteroles stuffed with home made pastry cream and dipped in easy caramel sauce then stacked up. HOW FREAKING AWESOME- like could there not be a more perfect Christmas dessert centerpiece? It's basically a decadent puffy creamy sweet sticky Christmas tree! I CANNOT wait to make this.<div>
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Oh yea- the name is French- its crow-kem-boosh- and it means "crunch in the mouth". It's made from choux (pronounced "shoe") pastry- which most people would know because eclairs are made from it. Even if you are a non-baker I've made profiteroles (the puff balls) before- super easy, comes together real quick, and with easy ingredients. </div>
Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com2tag:blogger.com,1999:blog-126383564769891464.post-66039979831543523512012-11-06T10:08:00.000-05:002012-11-06T10:08:46.653-05:00Braciole!<br />
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Before I get to all the facts about this recipe, I just want to say that my heart, thoughts, and prayers go out to everyone here in NY (and all over) that were effected by Sandy. Hopefully this recipe finds you well and lucky enough to have a home to cook it in. Maybe if you know someone that has had a loss, this would be great to make and invite them over, it's great for a lot of people, not a lot of work, and definitely warms your soul (and your tummy). No matter who or what you believe in, I think this would be a good time to take a minute before eating this meal to really be thankful for what you have, because at this moment some people have nothing. If anyone in the NYC/LI area needs a helping hand cooking or anything like that email me- I am free on the weekends. xoxo<br />
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On a lighter note, braciole is one of those dinners you cook all Sunday and is especially good for a chilly day- which we just started experiencing here in NY.<br />
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Braciole is an Italian dish, mainly thin pieces of beef rolled up and pan fried, then braised (cooked low and slow) in liquid. Serve alongside some pasta (Rigatoni is my personal fav) and a salad with some bread for all the extra sauce.<br />
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Not exactly the healthiest meal, but it is easy and can feed a lot of hungry people. This recipe takes about three hours to complete, so make sure you prep for that.<br />
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Also, since there are so few ingredients, I would definitely make the effort to use fresh herbs here. I used a roast, then sliced it myself because it was the cut of meat that was on sale this week. Try to get a cheap cut of meat, because we cook it so long that it is going to be super tender regardless.<br />
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<u>Ingredients</u><br />
<br />
<ul>
<li>A tough cut of beef- traditionally its flank steak, but I used bottom round roast and cut into thin slices, then pounded out thin. The roast was a little over 3 lbs and made about 18 rolls.</li>
<li>1 cup of bread crumbs</li>
<li>1 handful of fresh parsley</li>
<li>small handful of fresh basil</li>
<li>1/2 cup of pecorino cheese, grated</li>
<li>2 tbsp of pine nuts, toasted</li>
<li>5 cloves of garlic, minced (2 for the filling, 3 for the sauce)</li>
<li>salt, pepper, olive oil</li>
<li>1 cup of red wine</li>
<li>1 (28 oz) can of crushed tomatoes</li>
<li>14 oz of water (just fill the 28 oz tomato can half way with water-good way to get all the sauce out of the cans too)</li>
<li>1 (8 0z) can of tomato sauce</li>
<li>1 red onion, chopped</li>
<li>2 small carrots, chopped</li>
<li>3 dried bay leaves</li>
<li>1 tsp of red pepper flakes</li>
</ul>
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<u>Directions</u><br />
<br />
<ol>
<li>Preheat the oven to 300 degrees F.</li>
<li>Combine the bread crumbs, parsley, basil, cheese, pine nuts, and 2 garlic cloves into a bowl. Mix to combine.</li>
<li>In this case, slice your beef and then pound thin (you don't have to go to crazy here, just try and cut as thin as possible and then I just pounded a bit with my hands to flatten). The last bit of beef was too small to make into slices so I just cut into small bite sizes which we'll just throw in along with the sauce. (No wasting here!)</li>
<li>On each slice, top with some of our bread crumb filling and then tightly roll up and tie with some string (or toothpicks). Definitely use the string, I think it makes handling them and frying them so much easier.</li>
<li>In a large deep skillet or dutch oven, put heat on high and get some olive oil hot. Season the meat with salt and pepper then fry each roll until brown on all sides (I had to do this in two batches to ensure correct browning). Don't forget to brown the little bite sized left over pieces too!</li>
<li>Remove all beef and reserve. Then if pan is dry, add a bit more oil and saute the onion, carrot and 3 garlic cloves for a couple minutes until soft.</li>
<li>Add the wine and deglaze the pan. Let that cook out for a minute or two. (If you don't have wine, or don't want to use it, use beef broth- but if you have the wine- SO use it- it tastes amazing)</li>
<li>Then add your tomatoes- crushed and sauce. Then add the water, bay leaves and red pepper flakes. I added some salt and pepper. Stir to combine. </li>
<li>Add your beef rolls back into the sauce. Bring to a simmer, cover and then put into the oven. </li>
<li>Cook for one hour, then check on it- stir it. Then put back in for another hour. Check it again- if it's tender- eat it! If not, cook for another half an hour. Before serving make sure you taste the sauce to make sure it is seasoned properly.</li>
<li>Just boil some pasta and serve!</li>
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Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com6tag:blogger.com,1999:blog-126383564769891464.post-69404329968128761922012-10-08T13:06:00.000-04:002012-10-09T14:12:31.860-04:00Cake Pops! <br />
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So I thought this was going to be a breeze- nope, not at all.<br />
I don't think I'm going to post the recipe because it's not perfected yet. (Sorry!!!!!) So I'll give you the quick run down of what I did though. I'm sure there are cake pop experts out there that you can find a recipe from but these are my tips for when you do.<br />
<br />
Anyway,<br />
<br />
So I started with boxed cake mix and frosting. One box of cake mix made about 24 pops. I used like two large scoops of frosting, didn't need the whole jar. Add as you go, you can always add, not take away.<br />
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I made the balls pretty big, next time they will be smaller for sure.<br />
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I didn't let them set in the fridge/freezer so when I went to dip them a lot of them fell off the stick or broke through. I was able to salvage with redipping sticks and setting in the fridge.<br />
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Chocolate was SEIZING every freaking time. I used Wilton Candy melts- pretty disastrous. I heated too fast, or a little water got into it, heated double boiler, heated it in the microwave, even when it did melt slow it didn't have the dip-able consistency. I don't know- some people said it could be the humidity. Jeez it was so disappointing. But I managed to melt some Tollhouse chips and that fruit dipper chocolate that you get in the produce section to save the day. The chips and dip stuff still didn't have a smooth dip-able consistency. So weird because I have done this before to dip other things like fruit and baked goods. I don't know why this time was so difficult.<br />
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Regardless, for the end I got a basket which they can use for the baby and bought a Styrofoam brick, wrapped it and stuck it in the basket to make the platform. Used a knife to poke holes first to make it easier to push in pops afterwards. Work from the inside out to avoid breaking and ruining the cake pops when you start adding to the show piece.<br />
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Other than that, after all the trips to the store, sweat and tears it came out great. Thanks guys for letting me do this for you! Couple more weeks, then baby Sophia will be here!<br />
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Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com3tag:blogger.com,1999:blog-126383564769891464.post-53391985036592972382012-10-03T10:13:00.000-04:002012-10-03T10:13:00.680-04:00Butternut Squash Risotto<br />
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Funny thing is that I already have posted this recipe, but wanted to repost with better pictures etc (which I'm still not happy with the outcome of them), and when I went back to look at the original post I noticed I posted it a couple days from today- so I guess I must have a craving for fall recipes right around the beginning of October.<br />
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Worked out perfect because it is all rainy up here in NY this week- and the rain doesn't seem like it's letting up any time soon. So this is a perfect opportunity (rain or shine) to make this SUPER DELICIOUS recipe. Seriously it is hard for me to contain myself while eating this. <br />
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I wanted to make it with short grain brown rice, buttttttt time constraints made me use long grain white rice. Oh well. <br />
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<span style="font-family: inherit;">This recipe will be incorporating my </span><a href="http://fortheloveoffoodandeating.blogspot.com/2011/10/risotto.html"><span style="font-family: inherit;">Classic Risotto</span></a><span style="font-family: inherit;"> recipe and making it into a fall favorite of mine, so if you want to read up more about risotto- go check it out.</span><br />
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<span style="font-family: inherit;"></span><u>Ingredients</u><br />
<ul>
<li><span style="font-family: inherit;">A medium sized butternut squash, peeled and diced into bite size pieces (after diced it will look like about 3 cups of diced small pieces-after roasting it will shrink to about 2-2 1/2 cups worth)</span></li>
<li><span style="font-family: inherit;">Plus all the <span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">regular </span>ingredients for classic </span><a href="http://fortheloveoffoodandeating.blogspot.com/2011/10/risotto.html"><span style="font-family: inherit;">risotto</span></a><span style="font-family: inherit;">:</span></li>
<ul>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">1 1/4 cup of rice (shorter the grain the better-but I used long grain white rice this time)</span> </span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">about 5-6 cups of chicken stock (you might not use it all- it varies each time)</span> </span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">1 onion, diced</span> </span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">½ cup of dry white wine</span> </span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">½ cup of <span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">Parmesan </span>cheese</span> </span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Oil or butter (2 tbsp)</span></span></li>
<li>salt and pepper</li>
</ul>
</ul>
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<u><span style="font-family: inherit;">Directions</span></u><br />
<br />
<ol>
<li><span style="font-family: inherit;">For the squash: preheat your oven to 425 degrees F. Dice up the squash into bite sized pieces and scoop out the seeds. Reserve for later. Toss the squash with salt, pepper and oil and roast on a baking sheet for 20-25 minutes until soft (will vary on how small you cut the squash pieces. I just let it roast until I'm ready to stir into the risotto at the very end). </span></li>
<li>In a sauce pan, add the stock (or I use water and bouillon cubes sometimes) and heat until a simmer, then reduce to not even a simmer. The point is, we are just keeping the stock warm.</li>
<li>In a large shallow pot or I use a large high sided skillet, heat 1 tbsp oil or butter on medium then add the onion. Saute until soft, about 5-7 minutes. Season with salt and pepper.</li>
<li>Add the other tbsp of oil and then add the rice. Toast the rice for about 5 minutes, make sure it doesn't not burn. Lower the heat if necessary.</li>
<li>Add the white wine and deglaze (scraping all the bits off the bottom of the pan). When the wine is almost all absorbed add a ladleful of the warmed chicken stock. Stir until the liquid is absorbed. (Technically I think you have to stir the whole time, but I don't. You just want to stir enough throughout the whole process to break up the starches in the rice to make the end texture creamy).</li>
<li>Repeat the ladleful of chicken stock and stir until the liquid is absorbed. Repeat this until all the chicken stock is gone or the rice is done. I taste the rice towards the end to see if it's cooked through. When it was all done, I had about 1/2 cup of chicken stock left that I didn't wind up using.</li>
<li>When the rice is done add the cheese and mix until well incorporated.</li>
<li>Gently stir in your roasted butternut squash.</li>
<li>Serve and top with more cheese and sprinkle on some roasted seeds!*</li>
</ol>
*Seeds: After your scoop them out add them to a bowl of water. Using your fingers try and clean the seeds from any flesh. Let sit so all the seeds float to the top. Gently scoop all the seeds from the top of the water and let dry briefly on a paper towel (its ok if they are still a bit wet- helps spices stick). Put them on a baking sheet and season with salt and pepper. Put in the oven to roast with the squash for about 7-10 minutes. It will depend on the size of the seeds- if you hear them start popping- they are done. <br />
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<tr><td class="tr-caption" style="text-align: center;">Butternut Squash</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">After roasting</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7mToYtBjkTFdhoqzc7SQ0WC2sLGotEFkXjMMRWEGa_-0zLsKS5Qbehd6aofGhWCqnSKXcEoP0nFLLweDF-3b9lbuCrEQdQ661GXxiZcw3qUSG9FN450Q0-VZ6-nEVzExaQq1rlIZa_CI/s1600/DSCN0745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiny_DRmrx0Z9FZ6H6nZ7wui7Db2r3cWyxJANwZ1McfKOgD4dMnV3uJ8_nQOLE2TdnoAwQBWI3rZUV4nFsDd2wg2S0WBMcUuxQeyUFqtXrQKEvpjpcNo6nuOVEJqGvoF5JFGWLYMc73mZFm/s1600/DSCN0719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiny_DRmrx0Z9FZ6H6nZ7wui7Db2r3cWyxJANwZ1McfKOgD4dMnV3uJ8_nQOLE2TdnoAwQBWI3rZUV4nFsDd2wg2S0WBMcUuxQeyUFqtXrQKEvpjpcNo6nuOVEJqGvoF5JFGWLYMc73mZFm/s1600/DSCN0719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"></span></a>Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com1tag:blogger.com,1999:blog-126383564769891464.post-36069298884906789812012-09-17T18:05:00.000-04:002012-12-17T12:34:38.845-05:00Poached Egg Breakfast Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-74hg1HhNDKo/UFeXZqcXnRI/AAAAAAAABO4/_zpEoCaTZ7U/s1600/DSCN3415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-74hg1HhNDKo/UFeXZqcXnRI/AAAAAAAABO4/_zpEoCaTZ7U/s640/DSCN3415.JPG" width="640" /></a></div>
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<br />
Start your day off right with a fancy looking open faced sandwich! I was inspired to make this after watching Bobby Flay make something similiar. This would be perfect for a brunch- super easy to make and filling yet not heavy.<br />
<br />
Poaching eggs are so easy and really lends itself well to the roll it sits on.<br />
<br />
There are lots of ways to make this sandwich, so if you want to make substitions, feel free.<br />
<br />
<u>Ingredients</u><br />
(1 sandwich)<br />
<br />
<ul>
<li>1 egg, poached</li>
<li>1/3 cup of cheese, shredded (I used parmesean)</li>
<li>2-3 tomato slices</li>
<li>kaiser roll, split in half (you'll only need one half for each sandwich)</li>
<li>oil, salt, pepper, red pepper flakes</li>
<li>handful of arugula</li>
<li>white vinegar</li>
</ul>
<br />
<u>Directions</u><br />
<br />
<ol>
<li>To Poach Eggs: Fill a pot with water and bring to a boil. Once it comes to a boil reduce heat so it is right before a rolling boil (you want the water with basically no bubbles, just really hot). Add 2-3 tbsp of vinegar to the water. Break the egg in a small bowl first so its easy to transfer to the water. Add the egg gently to the water and swirl the water around the egg a bit so the whites form around the yolk. Cook for about 5 minutes. Remove with a slotted spoon and lay gently on a paper towel to dry off excess water.</li>
<li>To assemble the sandwich: Brush or drizzle oil on the bread and season with salt and pepper. Toast under the broiler until brown and crispy. Then top with cheese- put under the broiler again to melt cheese. Lay sliced tomatoes and season with salt and pepper. Add the arugula and then gently lay the egg on top. Sprinkle with salt and pepper and red pepper flakes if you want. </li>
<li>Cut a small slit in the egg and let the yolk run down all over the sandwich.</li>
</ol>
Enjoy with a bloody mary!<br />
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<br />Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com2tag:blogger.com,1999:blog-126383564769891464.post-49678216059703490582012-08-29T11:18:00.002-04:002012-08-29T11:18:10.393-04:00{Healthy} Peanut Butter Banana Muffins<br />
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<a href="http://3.bp.blogspot.com/-iB4Qd1_j_7Q/UD4mL9H7lnI/AAAAAAAABOk/H2dypznwiR0/s1600/pb+banana+muffin+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fea="true" height="480" src="http://3.bp.blogspot.com/-iB4Qd1_j_7Q/UD4mL9H7lnI/AAAAAAAABOk/H2dypznwiR0/s640/pb+banana+muffin+%25281%2529.JPG" width="640" /></a></div>
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Last time we went to the track I made the <a href="http://fortheloveoffoodandeating.blogspot.com/2012/07/fruit-nut-breakfast-muffins.html">fruit and nut muffins</a>, which were great, but I wanted to change it up- so I browsed the Internet for healthy PB banana muffins. But I didn't think any of them were <em>really</em> on the healthy side. Either too much oil or all AP flour or ::gasp:: loads of added sugar! So after browsing numerous recipes- I just came up with my own.<br />
<br />
This makes 12 muffins. I was glad to see these rose a bit- the last muffin I made didn't rise as much as I thought- these were less dense. They weren't heavy but still filling, perfect for breakfast before a big track day or even a workout. The flavor wasn't like "pow in your face" but the subtle flavor of the banana and then the crunchy peanuts was really nice in this light and fluffy muffin. Really easy too- they aren't fussy at all- I just mix the wet, then the dry then all together, then bake!<br />
<br />
<u>Ingredients</u><br />
<br />
Dry Stuff:<br />
<ul>
<li>1/4 cup of flax seeds</li>
<li>1/2 cup of whole wheat flour</li>
<li>1/2 cup of bread flour</li>
<li>1/2 cup of oats</li>
<li>1 tsp of baking soda</li>
<li>1 tsp of baking powder</li>
<li>pinch of salt</li>
<li>pinch of cinnamon</li>
</ul>
<br />
Wet Stuff:<br />
<ul>
<li>2 bananas</li>
<li>2 tbsp of honey</li>
<li>1/3 cup of super chunky peanut butter (you can use creamy if you want, just make sure you use all natural peanut butter i.e only 2 ingredients of peanuts and salt)</li>
<li>1 tsp of vanilla extract</li>
<li>2 tbsp of canola oil</li>
<li>2/3 cup of fat free plain yogurt</li>
<li>2 tbsp of water (add this if the mixture is too dry)</li>
</ul>
<br />
<u>Directions</u><br />
<ol>
<li>Preheat the oven to 375 degrees F.</li>
<li>In one bowl add all the wet ingredients. Mix</li>
<li>In another bowl add all the dry ingredients. Mix</li>
<li>Add the dry into the wet and mix just until incorporated. </li>
<li>Fill cupcake tins.</li>
<li>Bake for about 20-25 minutes until a toothpick comes out clean.</li>
<li>When you take out of the oven remove the muffins from the tin and let cool on a cooling rack (otherwise the bottoms get soggy)</li>
</ol>
<a href="http://2.bp.blogspot.com/-BkUn1VDdOdg/UD4mRDA_1VI/AAAAAAAABOg/irXrbR6uWSs/s1600/pb+banana+muffin+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fea="true" height="506" src="http://2.bp.blogspot.com/-BkUn1VDdOdg/UD4mRDA_1VI/AAAAAAAABOg/irXrbR6uWSs/s640/pb+banana+muffin+%25282%2529.JPG" width="640" /></a>Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com2tag:blogger.com,1999:blog-126383564769891464.post-59921088626602270022012-08-23T11:39:00.000-04:002012-08-23T11:39:27.074-04:00Spicy Sweet Citrus Summer Salad<br />
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So the summer is winding down, which I wish it could go on forever. I love the summer. But on the other hand I do welcome fall with its crisp clean air and warm delicious meals. Enjoy the last days of summer with this crisp bright salad. The chicken was so good I will probably just use this marinade for grilled chicken basically all the time. <br />
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I also have exactly one year and one week left until I am getting married. ::exciting:: I have to start dress shopping soon- and what better thing to make yourself feel skinny and healthy then a salad :)<br />
<br />
The combo might seem a bit strange- but I really love the different textures and flavors. I'm sure you might have seen a similar combo of flavors before. The earthy rosemary with the creamy beans and the orange just adds such a fresh pop along with the cool crunch of the fennel and lettuce. The onion is spicy and sweet, and olives with that salty bite- and the chicken- like to die for so yum.<br />
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::Side note:: I used chick peas in the picture- but I <em>really</em> wanted to use <span style="background-color: white;">cannellini </span>beans- and I usually have a can but OF COURSE when I really need them- I don't have them. So I wrote the recipe for <span style="background-color: white;">cannellini </span>beans (but any light colored bean or even peas could work- or you could just totally omit them)<br />
<br />
Oh and for this I totally whipped out my trusty George Foreman Grill.<br />
<br />
<u>Spicy Sweet Citrus Summer Tuscan Salad (w/ Grilled Chicken)</u><br />
serves about 4 to 6<br />
<br />
<u>Ingredients</u><br />
<br />
<u>For the Marinade</u><br />
<ul>
<li>1 orange, zest and juice (if the orange doesn't give a lot of juice, I used an extra splash of regular orange juice)</li>
<li>pinch of red pepper flakes</li>
<li>pinch of salt and pepper</li>
<li>pinch of fresh rosemary</li>
<li>2 tsp of canola oil</li>
</ul>
Mix all these ingredients together and add the chicken. Pop in the fridge for half an hour at least to let the flavors infuse.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyMBmp5eD4TO3cvuPqlNW_woUjwntPRg2Eds9-QAgGGJVMejuOt8VkmBMULge-GvO-MGsCfo7HCtPV2HhuPDmxe0f_6I1keOGeYc2cVv2TUwhLICW_61nHwb3D1XdaaMEfxdVsIfxhKo8/s1600/DSCN2849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyMBmp5eD4TO3cvuPqlNW_woUjwntPRg2Eds9-QAgGGJVMejuOt8VkmBMULge-GvO-MGsCfo7HCtPV2HhuPDmxe0f_6I1keOGeYc2cVv2TUwhLICW_61nHwb3D1XdaaMEfxdVsIfxhKo8/s640/DSCN2849.JPG" width="640" yda="true" /></a></div>
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<u>For the Salad</u></div>
<ul>
<li>1 orange, segmented* (I used the small navel orange)</li>
<li>1/2 red onion, sliced thin</li>
<li>1/2 bulb of fennel, sliced thin</li>
<li>1 romaine heart, chopped</li>
<li>about a 1/2 can of <span style="background-color: white;">cannellini </span>beans, rinsed and drained</li>
<li>about 8 black olives, sliced</li>
</ul>
<a href="http://4.bp.blogspot.com/-ep-3FDJIGwg/UDZKmG9H0oI/AAAAAAAABM0/smtcTN8g3sk/s1600/DSCN2853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="http://4.bp.blogspot.com/-ep-3FDJIGwg/UDZKmG9H0oI/AAAAAAAABM0/smtcTN8g3sk/s640/DSCN2853.JPG" width="640" yda="true" /></a><br />
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<u>For the Salad Dressing</u></div>
<br />
<ul>
<li>1 orange, zest and juice</li>
<li>couple fennel fronds from the fennel, chopped</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">pinch of fresh rosemary, chopped </li>
<li>pinch of salt and pepper</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">about 3-4 tbsp of extra virgin olive oil</li>
<li>small pinch of cayenne (optional)</li>
</ul>
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<ol>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Grill your chicken. Then I thinly slice on the bias.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Toss all your salad ingredients together in a large bowl.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add all the dressing ingredients into a small bowl, except the oil. Mix the ingredients and then slowly stream in the oil while whisking. Pour a small amount of the dressing on the salad and toss. Just enough to lightly coat.</li>
<li>Then add salad to bowls, top with chicken and drizzle more dressing on if you want. You can even finish the salad off with some shaved Italian cheese. MmmMMmm.</li>
</ol>
*Segmented: this is a fancy way to cut up citrus. First cut off the ends and then cut off the rest of the rind as shown in the pic below. Then you carefully cut the fruit with a small pairing knife in between the white lines of the pith. (here's a helpful <a href="http://www.youtube.com/watch?v=kQr9QQLtBU0">video</a>) <br />
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Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com4tag:blogger.com,1999:blog-126383564769891464.post-89519647518470042112012-08-17T10:21:00.001-04:002012-08-17T10:21:57.340-04:00{Leftover} Ham & Spinach Quiche!<br />
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<br />
So I had a whole bunch of leftover ham (like the country "we eat only on Easter and/or Christmas" type of ham. Funny, it had that honey glaze stuff on it- so I just rinsed the ham and then froze it- now it is coming time to clean out the freezer and I had to find a recipe to make with this ham. <br />
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It took a while (like over an hour!) to cook though- but seconds to whip together. So if you want a quick make ahead recipe to tell your significant other to just pop in the oven then will be ready to eat when you get home- this is it.<br />
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Quiche is awesome because you can throw in basically anything and everything. (A fridge/freezer cleaner). I was even surprised when Brendan said it was really good- lol. I didn't think he would like it as much- but I guess you really can't go wrong with cheese and eggs.<br />
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Measurements aren't exactly on point, since I kind of just eyeballed everything. When you pour it in the baking dish and it looks like it would be a good omelet- you did it right. Hehe.<br />
<br />
<u>Ingredients</u><br />
<br />
<ul>
<li>5-6 eggs</li>
<li>1 cup of cooked ham- diced</li>
<li>1-2 cups of broccoli, diced</li>
<li>big handful of baby spinach, chopped</li>
<li>3 scallions, diced</li>
<li>2 garlic cloves, minced</li>
<li>1/2 cup of ricotta cheese</li>
<li>1/4-1/2 cup of another cheese (Like cheddar, pecorina, parm, - I had some feta I needed to use up)</li>
<li>about 1/2 tbsp of salt</li>
<li>freshly ground pepper</li>
<li>1 tsp of red pepper flakes</li>
<li>1 tsp of fresh (or dry) rosemary, thyme and parsley</li>
<li>phyllo dough*</li>
<li>cooking spray</li>
</ul>
<br />
<u>Directions</u><br />
<br />
<ol>
<li>Preheat oven to 425 degrees F</li>
<li>Whip the eggs in a big bowl. </li>
<li>Add everything else into the bowl except the phyllo dough and cooking spray. Mix until combined.</li>
<li>Spray a baking dish (I think my dish was an 8x8) with cooking spray and layer in your phyllo dough sheets (I used about 10-15 sheets). Spray each layer as you go with the spray.</li>
<li>Pour in your egg mixture.</li>
<li>Bake for an hour to and hour and a half until it is set. Depending on the size of your dish it could be less time. If the phyllo dough starts to get too brown (mine even burnt a bit but was still good) just lower the heat a bit.</li>
<li>You know it's set by jiggling the dish- if it doesn't look like the eggs are raw you're good to go.</li>
<li>Then just slice and serve! (I served with sliced Italian bread)</li>
</ol>
*If you've never used phyllo dough before you could even omit it from the dish entirely or use a pie crust recipe instead. Phyllo dough comes in the frozen section (next to the pie crusts) and is delicate sheets of dough that you can use for all sorts of things (mainly seen in desserts though- think baklava). See my <a href="http://fortheloveoffoodandeating.blogspot.com/2011/06/bite-size-phyllo-cup-desserts.html">bite sized phyllo cup dessert recip</a>e- healthy and easy!Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com0tag:blogger.com,1999:blog-126383564769891464.post-86239136022966117352012-08-08T11:41:00.001-04:002012-08-08T11:41:34.947-04:00Homemade Sausage {w/ NO meat grinder}<a href="http://1.bp.blogspot.com/-0cLdRrIyrSs/UCJ7GYZ7N_I/AAAAAAAABK0/hT0bw2wu0Uc/s1600/DSCN2786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" kda="true" src="http://1.bp.blogspot.com/-0cLdRrIyrSs/UCJ7GYZ7N_I/AAAAAAAABK0/hT0bw2wu0Uc/s640/DSCN2786.JPG" width="640" /></a><br />
Unfortunately I am not a proud owner of a stand mixer with a meat grinder attachment. SO I had to figure out something else.<br />
<br />
So when I buy a huge pork loin I usually cut it into three cuts myself- a roast, pork chops and "pork tenderloins". But I always have some large scraps that are still good- but are either too marbled for our taste or just separate from the larger part of the loin (ya know what I mean? it is usually a darker shade of meat). Anyway- I <em>hate</em> throwing away food- so I figured <em>hey I could grind this into my own sausage</em>, I mean, that's exactly what they do at the store- but now I know <em>exactly</em> what's going into it. <br />
<br />
These sausage will have a slightly different texture because we are not using a meat grinder- but honestly these were some of the best sausages I've ever had- and you can customize them to be any flavor! even breakfast sausage! {the key here is <em>fresh</em> herbs}<br />
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Even the sausage connoisseur hubby gave it two thumbs up ;)<br />
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<a href="http://2.bp.blogspot.com/-i-tLZexbx6M/UCJ7A4HOFLI/AAAAAAAABKw/pm24YALDckM/s1600/DSCN2783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" kda="true" src="http://2.bp.blogspot.com/-i-tLZexbx6M/UCJ7A4HOFLI/AAAAAAAABKw/pm24YALDckM/s640/DSCN2783.JPG" width="640" /></a><br />
<br />
<u>Ingredients</u><br />
<br />
<ul>
<li>about 1 lb of pork loin scraps, cut into small cubes so it's easier for the food processor</li>
<li>3 strips of fresh rosemary, chopped fine</li>
<li>2 strips of fresh thyme, chopped fine</li>
<li>1/2 cup of breadcrumbs (fresh if you have) (more if the meat feels too moist)</li>
<li>2 tsp of salt</li>
<li>lots of freshly cracked pepper</li>
<li>about 1/2-3/4 cup of grated cheese (I used pecorino and parm mixture)</li>
<li>small pinch of ground fennel seeds (I buy these whole and crush them myself-this is what makes that signature sausage taste)</li>
<li>good pinch of red pepper flakes (bc I like it spicy)</li>
</ul>
<br />
<u>Directions</u><br />
<br />
<ol>
<li>Remove any unnecessary or larger pieces of fat from the pork scraps before cutting them into small cubes that your food processor can handle (I ground the meat in two batches)</li>
<li>When it's broken up well- add to a bowl and kind of go through it with your fingers to make sure the meat is well "ground". Pikc out any larger fatty pieces that didn't grind correctly.</li>
<li>Add everything else and mix together.</li>
<li>Shape into sausages. Then I cook them in a glass casserole dish at 400 degrees F for about 25-30 minutes or until brown and crispy on the outside.</li>
<li>You can even freeze these.</li>
<li>Serve along side my <a href="http://fortheloveoffoodandeating.blogspot.com/2012/08/zucchini-spaghetti-w-quick-fresh-tomato.html">Zucchini Spaghetti</a>!</li>
</ol>
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<a href="http://4.bp.blogspot.com/-uNUgr4ZGjyA/UCJ6xdv8a6I/AAAAAAAABKs/qbCInnNg5bg/s1600/DSCN2796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kda="true" src="http://4.bp.blogspot.com/-uNUgr4ZGjyA/UCJ6xdv8a6I/AAAAAAAABKs/qbCInnNg5bg/s640/DSCN2796.JPG" width="640" /></a></div>Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com10tag:blogger.com,1999:blog-126383564769891464.post-83985399477836415022012-08-08T11:35:00.001-04:002012-08-08T11:43:58.409-04:00Zucchini Spaghetti w/ a Quick & Fresh Tomato Sauce<br />
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<a href="http://4.bp.blogspot.com/-uNUgr4ZGjyA/UCJ6xdv8a6I/AAAAAAAABKs/qbCInnNg5bg/s1600/DSCN2796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kda="true" src="http://4.bp.blogspot.com/-uNUgr4ZGjyA/UCJ6xdv8a6I/AAAAAAAABKs/qbCInnNg5bg/s640/DSCN2796.JPG" width="640" /></a></div>
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Super easy weeknight dinner that even the kids are going to have fun eating! And no one will even know its healthy! ::haha:: Serve with my <a href="http://fortheloveoffoodandeating.blogspot.com/2012/08/homemade-sausage-w-no-meat-grinder.html">Homemade Sausage</a>.<br />
<br />
Cut down on carbs with this dish while getting your dose of veggies. {I used whole wheat pasta for even bigger protein boost} If you can find this in your grocery store pick it up! I found this in my pre-packaged produce section. How cute is this package of zucchini!?<br />
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<a href="http://3.bp.blogspot.com/-9f_MBTYPwPI/UCJ7WuhfbPI/AAAAAAAABKc/UN94OZ6cXTU/s1600/DSCN2769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kda="true" src="http://3.bp.blogspot.com/-9f_MBTYPwPI/UCJ7WuhfbPI/AAAAAAAABKc/UN94OZ6cXTU/s640/DSCN2769.JPG" width="640" /></a><br />
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Sauce is super simple and takes minutes to come together- all you're waiting for is the pasta water to boil!<br />
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<u>Ingredients</u><br />
<br />
<ul>
<li>1/2 lb of whole wheat spaghetti (yes! only 1/2 the box in necessary!)</li>
<li>about 1 lb of shredded-into-strings zucchini</li>
<li>1 small onion, diced small</li>
<li>2-3 cloves of garlic, minced</li>
<li>2-3 plum tomatoes, diced</li>
<li>1/2 cup of water</li>
<li>2 tbsp of olive oil</li>
<li>1 tsp of salt (or more to taste)</li>
<li>1 tbsp of dried basil</li>
<li>pinch of red pepper flakes</li>
</ul>
<br />
<u>Directions</u><br />
<br />
<ol>
<li>Get the water on to boil for the pasta.</li>
<li>In a large sauce pot or skillet (bc when the pasta is done we will toss in with the sauce- need some room to toss) over medium heat add the oil.</li>
<li>When the oil is hot add the onion and saute until soft (about 5-7 minutes). Then add the garlic, saute for a minute or so.</li>
<li>Then add your tomatoes- cook for a minute or so- I like to squish them a bit in the pan so they release some juices. </li>
<li>Then add your spices. Cook for a minute.</li>
<li>Then add the water. Bring to a simmer and keep on a low simmer until ready to serve. </li>
<li>(In the picture I used a small branch of rosemary too, bc I had rosemary in the sausage- but this is totally optional)</li>
<li>When the pasta is al dente add it to the sauce pot along with your zucchini and toss until warmed through and zucchini is soft (zucchini is cut so thin it cooked in a minute or so)</li>
<li>Serve topped with some parsley and grated romano!</li>
</ol>Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com0tag:blogger.com,1999:blog-126383564769891464.post-48939371055070641762012-08-02T09:03:00.000-04:002012-08-02T09:08:43.438-04:00{No Skillet} Baked Ziti & Catering 101So last Saturday I helped my Aunt with my cousin's graduation party. I made 1 full tray of eggplant rollatini, pulled pork, assorted roasted veggies, tex mex rice, and 5 full trays of baked ziti. She cooked dishes like chicken, bacon mac and cheese, penne ala vodka etc. So we definitely had a nice spread. <br />
<br />
I love cooking and my family -so what better way to tie it all in as to help cater a party. Unfortunately because of the rain the turn out wasn't as many as expected, but we still had a lot of people come- maybe 100 including kids. I really hope to take this catering business further because I had a lot of fun with it. <br />
<br />
It is definitely some sort of art to prepare what I did in a kitchen so small with one oven. Oh, and did I mention I have never made eggplant rollatini before. It came out really good!{Thank God!} I took this challenge on full force and bought wayyyy too much food (thank god for returns) and spilled some food in my trunk- gross (thank god for carpet cleaner). But overall it went great.<br />
<br />
I also misread my Aunt's message and made WAY too much ziti- so here's a quick and easy recipe for baked ziti- because if I can make 5 full trays in one night, you can make some for your family for dinner :)<br />
<br />
Oh, also baked ziti is supposedly traditionally made without ricotta cheese- but who wouldn't want ricotta cheese!? This is also a non-meat version- if you wanted to add meat- you would have to use a skillet ;) And of course this isn't one of my healthier meals- but you can use part skim ricotta and mozzarella, plus whole wheat pasta for a "lighter" version- maybe swap some pasta for some veggies.<br />
<br />
<u>Ingredients</u><br />
<div>
(I usually use a 9x13 casserole dish with this recipe)</div>
<ul>
<li>Olive oil</li>
<li>28 oz can of crushed tomatoes</li>
<li>1 onion, chopped</li>
<li>3 garlic cloves minced</li>
<li>1 tablespoon of dried basil</li>
<li>1 tablespoon of dried oregano</li>
<li>1 tsp of red pepper flakes (or more if you like it spicy)</li>
<li>1 cup of ricotta cheese (I usually use part skim)</li>
<li>1 lb of ziti (or you could use rigatoni or penne or any tubular pasta you have on hand)</li>
<li>1/2 cup or so of mozzarella cheese for the topping</li>
</ul>
<u>Directions</u><br />
<br />
<ol>
<li>Preheat your oven to 400 degrees F</li>
<li>Get your pasta water on to boil.</li>
<li>In a small sauce pan- saute your onion in about 2 tbs of olive oil on medium. After they get soft about 5 to 7 minutes add your garlic and saute about 2 minutes. </li>
<li>Then add your tomatoes to onion and garlic. Add your spices and stir to combine. (I like to add a bit of water to the sauce to make it a bit thinner- but this a personal preference)</li>
<li>Bring the sauce to a boil, then reduce to a simmer- let simmer until your ready to assemble.</li>
<li>When the pasta water is boiling, add your pasta and cook to al dente (because it will continue to cook in the oven)</li>
<li>Get your casserole dish and add the sauce and ricotta cheese to it and mix to combine (I don't get crazy with mixing- it will all combine well when baking)</li>
<li>When pasta is done add your pasta to the casserole dish and carefully toss the pasta (so no overflow) with the sauce and cheese.</li>
<li>When that is done top the pasta with mozzarella cheese (If I have sometimes I like to use parmesean and mozzarella). Cover with tinfoil and bake for 30 minutes.</li>
<li>Serve and enjoy! Suggestion: serve with salad. </li>
</ol>
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I also apologize for no picture :( As you can see after I made all this food, I was just happy I was able to finish it all in time. Yea, 18 of those bad boys.<br />
<br />
If anyone in the Long Island, NYC area is interested contact me at <a href="mailto:bstarcatering@gmail.com">bstarcatering@gmail.com</a><br />
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<br />Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com0tag:blogger.com,1999:blog-126383564769891464.post-64360483415055101432012-07-26T09:22:00.000-04:002012-07-26T10:03:08.346-04:00Rustic Whole Grain Bread (in the Crock Pot!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XEVuSA57_vrHQAcqKL81t9UwDYENaOddKhjHUFv9MSRWo40HxyW7QIdI2ooO_V35m4HOGzEZ3a9ZqPBcxwppbn6TXxEiNmcq2jJY5N8Yu2RydzdK3bvprjWQp4JO8A2SmMyDRMEuuQmo/s1600/DSCN2752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XEVuSA57_vrHQAcqKL81t9UwDYENaOddKhjHUFv9MSRWo40HxyW7QIdI2ooO_V35m4HOGzEZ3a9ZqPBcxwppbn6TXxEiNmcq2jJY5N8Yu2RydzdK3bvprjWQp4JO8A2SmMyDRMEuuQmo/s640/DSCN2752.JPG" width="640" /></a></div>
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So I was searching around the Internet and happened to come across the concept of making bread in the crock pot. I was like <em>no way!</em> but it's possible! And to make it even better- it's easy! Now a disclaimer here: this bread is not like store bought bread- considering the process of making bread the correct way involves rising, or even double rising, lots of kneading, special ovens etc. So this bread was a bit on the small size, it didn't rise too much, it also is a bit dense. This bread is a whole wheat/grain bread so that could be why it is like that. But...<br />
<br />
Regardless, for a healthy bread that you make at home with no oven (aka no hot house), no kneading and no rising it is pretty awesome. Toast it up for breakfast or I even sliced it as thin as I could for sandwiches.<br />
<br />
Perfect for making bread in the summer and basically fool proof. So go and try it tonight!!! I am going to experiment with different doughs to see different results. <br />
<br />
Oh and sometimes the bread doesn't get that crispy texture on the outside- this one kind of did, but I wanted more- so just pop under the broiler for a couple minutes to get that nice brown crust. But be careful handling the dough out of the crock pot- it <em>will be hot</em>.<br />
<br />
<u>Ingredients</u><br />
<br />
<ul>
<li>1 cup of (boiling) water</li>
<li>1/2 cup of bulgar (cracked wheat)</li>
<li>2 to 2 1/2 cups of bread flour </li>
<li>1 packet of active dry yeast (or 3 tsp of instant yeast)</li>
<li>1 tsp of salt</li>
<li>1 cup of whole wheat flour (or 1/2 of wheat flour and 1/2 of rolled oats)</li>
<li>1/4 cup of flax seeds* (or any seed/nut you have- like sesame, poppy, walnut etc)</li>
<li>1/2 cup of silken tofu (or you could use yogurt or cottage cheese)</li>
<li>1/4 cup of honey (or a about 2-3 tbsp of sugar)</li>
<li>2 tbsp of oil (I use canola)</li>
<li>1 egg</li>
</ul>
<br />
<u>Directions</u><br />
<br />
<ol>
<li>In your crock pot line the bottom with some parchment paper and sprinkle with a bit of flour.</li>
<li>In a small pot bring the cup of water to boil and add the bulgar- then shut off the heat and let steep for about 5 minutes.</li>
<li>Add all your dry ingredients into one large bowl (bread flour, yeast, salt, wheat flour, seeds) and mix.</li>
<li>In another small bowl add your wet ingredients- tofu, honey, oil and egg- beat the until the mixture is combined well.</li>
<li>Drain bulgar (but reserve excess water if possible, I needed a bit more liquid for the mixture later for it to come together, so I figured use the left over water from bulgar- but you may not need it, or you could just use regular water)</li>
<li>Pour the wet into the dry and mix until just comes together a bit, then add the drained bulgar.</li>
<li>Mix until it becomes a dough. I had to knead it until it became dough (but just until it came together). (This is where you might need a bit more of that water or if it is too sticky/wet add more flour).</li>
<li>Form it into a ball shape and put into your crock pot on top of the parchment paper.</li>
<li>Close up your crock pot and put on high for about 2 to 2 1/2 hours. They say the internal temp should be at least 200 degrees F. You can tell when it is done- the crust will be firm and the dough will hold its shape. </li>
<li>Carefully remove with mits or a towel and let cool before slicing. Let it cool on a cooling rack otherwise the bottom of the bread will get soggy.</li>
<li>As I mentioned before if you want a crispy crust just put under the broiler for a couple minutes- just keep an eye on it.</li>
</ol>
Enjoy!<br />
<br />
* Here's the low down on flax seeds- if you can find them for a good price get them- if not, it's not the end of the world but here's what's so good about them:<br />
<br />
<ul>
<li type="square">High in calories. Most calories are fat calories (which are common in nuts and seeds)</li>
<li type="square">Super high in iron, calcium, protein, <strong>fiber</strong> and <strong>vitamin E</strong></li>
<li type="square">Excellent source of health-benefiting nutrients, dietary fiber, minerals, antioxidants and vitamins that are essential for optimum health.</li>
<li type="square">The seeds are packed with many important B-complex groups of vitamins such as <strong>riboflavin</strong>, <strong>niacin</strong>, <b>thiamin,</b> pantothenic acid, <strong>vitamin B-6,</strong> and <b>folates</b></li>
<li type="square">Furthermore, flax seed is rich source of minerals like manganese, potassium, calcium, iron, magnesium, zinc and selenium</li>
<li type="square">Flax seed is rich in monounsaturated fatty acids like <span style="font-weight: bold;">oleic acid</span>. It is also one of the top vegetable sources of <strong>omega-3 essential fatty acids</strong>. One spoonful of flax seed oil provides about <b>8 g of omega-3 fatty acids.</b> </li>
<li type="square">Helps lower LDL or “bad cholesterol” and increase HDL or “good cholesterol” levels in the blood. </li>
</ul>
<br />
{<a href="http://nutritiondata.self.com/facts/nut-and-seed-products/3163/2">http://nutritiondata.self.com/facts/nut-and-seed-products/3163/2</a>}<br />
{<a href="http://www.nutrition-and-you.com/flax-seed.html">http://www.nutrition-and-you.com/flax-seed.html</a>}<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZkA5ElKhrjSVR-osri16hyphenhyphenlelTRr-GXTUcuu7Xoem0A1nKDtA12T51K_VYoBCYvU2ywruCgullXBvoQ1Ej9AAVdbomwqyOCb_USwdjA18lQiQchyphenhyphen_nd8ZlDf2On3NU7Ad37gXouKOL_n/s1600/DSCN2745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZkA5ElKhrjSVR-osri16hyphenhyphenlelTRr-GXTUcuu7Xoem0A1nKDtA12T51K_VYoBCYvU2ywruCgullXBvoQ1Ej9AAVdbomwqyOCb_USwdjA18lQiQchyphenhyphen_nd8ZlDf2On3NU7Ad37gXouKOL_n/s640/DSCN2745.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvLNBYiHzlLbwEh9sE5L6ohvIo4k-3GQNUUt4g00xMpUeuyQDOIfxHLL0CmO6QQX_kX06klhi_zsDpOU_1I2jrWHUQS3gT439IGBMdVlSwnyRM2m7NTOoucXSr0CDP4UOKEoyVsc784VT/s1600/DSCN2748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvLNBYiHzlLbwEh9sE5L6ohvIo4k-3GQNUUt4g00xMpUeuyQDOIfxHLL0CmO6QQX_kX06klhi_zsDpOU_1I2jrWHUQS3gT439IGBMdVlSwnyRM2m7NTOoucXSr0CDP4UOKEoyVsc784VT/s640/DSCN2748.JPG" width="640" /></a></div>Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com2tag:blogger.com,1999:blog-126383564769891464.post-9803190077741814012012-07-20T10:43:00.000-04:002012-07-20T13:27:11.048-04:00Greek Pizza for Foodie Friends Friday<br />
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<a href="http://4.bp.blogspot.com/-ftwXba1xmoc/UAloUWgrpUI/AAAAAAAABH8/t6DBVGqbBMI/s1600/DSCN2730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="400" src="http://4.bp.blogspot.com/-ftwXba1xmoc/UAloUWgrpUI/AAAAAAAABH8/t6DBVGqbBMI/s640/DSCN2730.JPG" width="640" /></a></div>
Go check out <a href="http://www.foodiefriendsfriday.com/">Foodie Friends Friday</a>! The Link Party is where members all link up and share recipes from their blogs :) <br />
<br />
Just another version of awesome pizzaness!<br />
<br />
<strong>Toppers: Chicken, Baby Arugula, Onion, Peppers, Garlic, Tomato slices, Feta Cheese</strong><br />
<br />
First get your dough ready:<br />
<br />
<a href="http://fortheloveoffoodandeating.blogspot.com/2011/07/margharita-lemon-margaritas-margherita.html">Dough Recipe</a><br />
<br />
Oven should be the highest it can go- mine goes to 550 degrees F. Let it preheat, along with your pizza stone if you have one (and if you don't just use a pizza pan or baking sheet)<br />
<br />
<strong><u>Ingredients</u></strong><br />
<br />
<ul>
<li>1 boneless skinless chicken breast, cut into small bite sized pieces</li>
<li>1 large tomato sliced</li>
<li>2 large handfuls of baby arugula</li>
<li>1/2 pepper, diced</li>
<li>1/2 onion, diced</li>
<li>2 garlic cloves, minced</li>
<li>a fist sized piece of feta cheese, crumbled</li>
<li>salt, pepper and red pepper flakes</li>
</ul>
<u>Directions</u><br />
<ol>
<li>In a skillet saute the chicken breast and season with salt, pepper and red pepper flakes.</li>
<li>When cooked through remove from skillet and reserve. Then add half an onion, half a pepper (I used green bell pepper) and garlic. Saute until soft, about 5 minutes.</li>
<li>When the dough is ready roll out and lay on your stone/pan. Then layer your sliced tomatoes, chicken, pepper onion mixture, arugula and then finally the cheese.</li>
<li>Cook for about 12 minutes and always keep an eye on it- because sometimes it will cook faster or slower depending on crust thickness and oven temps.</li>
<li>When it came out I drizzle with a bit of extra virgin olive oil and let cool a couple minutes then slice and serve!</li>
</ol>
You can also top with some olives- yum.<br />
<br />
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<br />
Please check out my fellow Friday Foodie Friends…<br />
<br />
Tracy at <a href="http://www.busyvegetarianmom.com/"><span style="color: #9f7966;">Busy Vegetarian Mom</span></a><br />
Robyn at <a href="http://www.robynsviewathome.blogspot.com/"><span style="color: #9f7966;">Robyn’s View</span></a><br />
Angie at <a href="http://alilcountrysugar.blogspot.com/"><span style="color: #9f7966;">A lil Country Sugar</span></a><br />
Wayne at P<a href="http://www.passionepercucina.blogspot.co.uk/p/welcome.html"><span style="color: #9f7966;">assione Per Cucina</span></a><br />
Sarah at E<a href="http://everythingkitchensink.blogspot.com/"><span style="color: #9f7966;">verything in the Kitchen Sink</span></a><br />
Michelle at <a href="http://www.fromcalculustocupcakes.blogspot.com/"><span style="color: #9f7966;">From Calculus to Cupcakes</span></a><br />
Marlys at <a href="http://marlys-thisandthat.blogspot.com/"><span style="color: #9f7966;">This and That </span></a><br />
Lois at <a href="http://wifeofthecolonel.blogspot.com/"><span style="color: #9f7966;">Walking on Sunshine</span></a><br />
Erika at <a href="http://chefpickykid.com/"><span style="color: #9f7966;">Chef Picky Kid and Me</span></a><br />
Lindsey at <a href="http://www.familyfoodfinds.com/"><span style="color: #9f7966;">Family Food Finds</span></a><br />
Cindy at <a href="http://www.cindysrecipesandwritings.com/"><span style="color: #9f7966;">Cindys Recipes and Writings</span></a><br />
Skye at <a href="http://www.avirtualessence.blogspot.com/"><span style="color: #9f7966;">A Virtual Essence</span></a><br />
Sheri at<a href="http://www.homemadeservedhere.com/"><span style="color: #9f7966;"> Homemade Served Here</span></a><br />
Keira at <a href="http://www.homemadeservedhere.com/2012/07/20/nutella-banana-bread-for-foodie-friends-friday/www.lusciousdelights.blogspot.com.au"><span style="color: #9f7966;">Luscious Delights </span></a><br />
Amber at <a href="http://www.homemadeservedhere.com/2012/07/20/nutella-banana-bread-for-foodie-friends-friday/www.mamasblissfulbites.com"><span style="color: #9f7966;">Mama’s Blissful Bites</span></a><br />
Rhiannon at <a href="http://baked-inthesouth.blogspot.com/"><span style="color: #9f7966;">Baked In The South</span></a><br />
Brianne at <a href="http://www.fortheloveoffoodandeating.blogspot.com/"><span style="color: #9f7966;">For the Love of Food (and Eating!) </span></a><br />
Pooja at <a href="http://saffonnappetite.blogspot.com/"><span style="color: #9f7966;">Saffron N Appetite</span></a><br />
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Last Weeks Top 3 Voted Recipes</div>
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1. Marlys at <a href="http://marlys-thisandthat.blogspot.com/2012/07/lemon-lime-sugar-cookies.html" target="_blank"><span style="color: #66cccc;">This and That</span></a> with her <a href="http://marlys-thisandthat.blogspot.com/2012/07/lemon-lime-sugar-cookies.html" target="_blank"><span style="color: #66cccc;">Lemon Lime Sugar Cookies</span></a></div>
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2. <a href="http://spatulasonparade.blogspot.com/2012/07/chicken-and-fish.html" target="_blank"><span style="color: #66cccc;">Spatulas on Parade</span></a> with <a href="http://spatulasonparade.blogspot.com/2012/07/chicken-and-fish.html" target="_blank"><span style="color: #66cccc;">Fish Tacos</span></a> </div>
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3. <a href="http://spatulasonparade.blogspot.com/2012/07/chicken-and-fish.html" target="_blank"><span style="color: #66cccc;">Spatulas on Parade</span></a> with <a href="http://spatulasonparade.blogspot.com/2012/07/wonders-of-wednesday.html" target="_blank"><span style="color: #339999;">Sock It To Me Cake</span></a></div>
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Last Weeks Top 3 with for Most Clicks Are:<br />
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1. <a href="http://spatulasonparade.blogspot.com/2012/07/chicken-and-fish.html" target="_blank"><span style="color: #66cccc;">Spatulas on Parade</span></a> for the Sock It To Me Cake</div>
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2. <a href="http://www.chefpickykid.com/2011/08/12/teriyaki-pulled-chicken/" target="_blank"><span style="color: #66cccc;">Chef Picky Kid</span></a> for the <a href="http://www.chefpickykid.com/2011/08/12/teriyaki-pulled-chicken/" target="_blank"><span style="color: #66cccc;">Teriyaki Pulled Chicken</span></a></div>
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3. <a href="http://www.countrygirlathome.blogspot.com/2012/07/chocolate-gravy.html" target="_blank"><span style="color: #339999;">Country Girl at Home</span></a> with the <a href="http://www.countrygirlathome.blogspot.com/2012/07/chocolate-gravy.html" target="_blank"><span style="color: #339999;">Chocolate Gravy</span></a></div>
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</script>Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com3tag:blogger.com,1999:blog-126383564769891464.post-20878276651268909792012-07-18T12:16:00.000-04:002012-07-18T12:16:04.910-04:00Food to Boost Energy and Fight Fatigue (Rider Nutrition)<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Now I am no nutritionist or expert by any means, so if you do have a serious problem you might want to speak to your doctor, but I have be researching a bit about food that helps boost energy, keeps you going and also fights fatigue. When we go to the motorcycle track I need to feed Brendan food that will be beneficial to him for his performance and to not make him feel heavy or sluggish when he's out there holding down the throttle.</div>
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A phrase I like to keep in mind is the saying "garbage in-garbage out". Meaning that if you fill yourself with foods that are processed and not nutritionally beneficially you might as well be eating dirt or shortening out of the can.<br />
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These are a couple great tips to help you even if you aren't an athlete. Eating correctly will help you in your everyday life- because who wants to feel sluggish and tired. That "3pm crash" commericals ::cough:: 5hr energy ::cough:: mention sluggishness can be combated with an overpriced little shot of B vitamins, caffeine and taurine- but instead you should be filling your body with healthy foods that are slow releasing that keep you going- examples being low fat protein or complex carbs.</div>
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<strong>Fluids</strong><br />
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This is a huge factor in health and fitness- you need to keep your body hydrated. The human body is made up of something like over 80% water- so yea, water is important- and I said WATER- not soda or juice. We started carrying around the gallon jug of water instead of the little bottles- which definitely gets you to drink more water. (Ever wonder why those huge guys carry it around at the gym? Yea, that's why) I'm not a huge fan of sports drinks, but when you are intensely active- like when Brendan is racing his motorcycle (all zipped up in a full leather suit with temps soaring over 100 degrees at times) or you're in a marathon or playing hard at whatever- it is a good idea to have a couple of these drinks on hand- and that brings me to the next point...</div>
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<strong>Sodium</strong><br />
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I know- this one was new to me too. Which it kind of wasn't because if you think about when someone is in the hospital and they get an IV- it usually is saline solution for dehydratrion- which is essentially sodium. Sodium helps to prevent cramping and helps you when the weather is extremely hot and/or humid. This is where the sports drinks come in- they have sodium and also electrolytes which help keep the body going- but don't forget to drink lots of water in between or even mix your drinks half and half. FYI you are also consuming a lot of sodium in foods you eat- so don't go dousing your food with table salt or anything like that- just be aware of how much you are consuming and when you are consuming it. <a href="http://www.racerxvt.com/article/water-vs.-sports-drink">Here's an interesting article Water vs Sports Drinks</a>.</div>
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A higher sodium intake yields a greater overall blood volume and blood flow to the working muscles. With increased blood flow, the amount of oxygen and nutrients delivered to the working muscles is maximized...It is the responsibility of sodium to deliver potassium into the cell membrane of muscle tissue {racerxvt.com}<br />
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<strong>Complex Carbs</strong><br />
If you have read anything about carbs lately these are the recommended ones. Complex carbs are just what they sound like- carbs that are complex- they are made up of chains of three or more single sugar molecules linked together. These usually contain fiber which helps slows down the absorption of the carbohydrates so you feel full longer and be less likely to over-eat throughout the day. (Non complex carbs are made up of more refined sugars that spike blood sugar levels that give us that boost, but make us feel hungry and sluggish again later). Now, if anyone that knows more about nutrition is reading this, I know there is WAY more that goes into explaining carbs (on the molecular level) but for us regular people- just eat high fiber, whole grain carbs. Most importantly- look at the ingredient list of foods you buy- what are the top three ingredients- are they natural? healthy? pronounceable? Brendan has also told me most riders carb load the night before and that it helps the next day- I have also read this in other areas, but that is usually for people that will be doing some sort of intense activity the next day. <br />
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<strong>Protein</strong><br />
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Protein can be absorbed from meats and dairy for the most part. Examples: Boneless skinless chicken breasts, fish, eggs, low fat yogurt, tofu, quinoa, almonds, other nuts, beans, even lean beef. Protein helps muscle and helps keep you feeling fuller longer- just like your complex carbs. Also provides certain vitamins and minerals, like iron, vitamin D etc.</div>
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So besides all the nutritional facts- a couple other tips caught my eye:<br />
<ol>
<li><strong>Stretch.</strong> Some people forget how important this is. For anyone- even in the morning when you wake up. It helps blood flow, flexibility and helps us avoid injuries. For any riders reading this- stretch your arms and forearms before to help combat the arm pump.</li>
<li><strong>Sleep</strong>. Easy one but it helps recharge and rebuild your body in every aspect.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Booze.</strong> Yea- don't drink it. Or just <em>really</em> try and not drink yourself into an oblivion. We like to enjoy some beers and hang out after a long day on vacation- so we drink a bit earlier- try and get a couple glasses of water in between beers and before bed try and consume water. Then we wind up going to bed earlier so the next day isn't that bad. (By the way, drunk sleeping is not good for cell regeneration or rebuilding your body because the body is just trying to mainly push out all the toxins and not focusing as much on the other things- that's putting it very very simply) Also if you are going to drink after doing something intense (running, riding, gym- sounds odd but)- make sure your first drink is a real recovery drink or water before putting back a couple beers to help your body recover properly. If you really want a boost to <em>not</em> drink- <a href="http://www.racerxvt.com/article/alcohol-and-performance">read this</a></li>
<li><strong>Hydration</strong>. Yes I'm bringing it up again. It is important for well being, but also for people needing to loose weight- drink some water before you eat- your body might just be thirsty- not hungry. Also how do you know if you are hydrated? Check your pee- if it is clear- you're good (unless you are taking some vitamin or supplements that would counter act this effect). You also want to drink before you are actually thirsty- because if you're thirsty you are already dehydrated. If you are active- Drink cold water because is absorbed more rapidly and will aid in decreasing body temperature.</li>
<li><strong>Fatigue</strong>. How do you know your even fatigued? Headaches, dizziness, nausea and cramping can all be first signs of (heat) exhaustion. </li>
<li><strong>Fats. </strong>Seems like I left this one out- nope- it's there but just not directly mentioned- healthy fats you will be consuming mainly through the proteins- lean meats, nuts and dairy. Other healthy fats can come from avocados, olives, and peanut butter. They are important for your body- but just in moderation.</li>
<li><strong>Exercise.</strong> All articles I read mentioned exercising and conditioning your body for the "main event". Example being- most moto guys will mountain bike, run, swim etc to prep their bodies for the intense rides (esp motocross). Just like marathon runners don't wake up one day and decide to run the marathon that night. Starting small is ok- even just for better over health- at lunch time, take a ten min walk to refresh your mind and legs. Take the stairs, stretch, get to the gym, walk your dog a bit longer than usual, clean your house vigorously etc. </li>
<li><strong>Eating at the correct times.</strong> Like right after a work out for example- eating the right food helps regenerate your muscle and refuel your body. This is a great easy read article from <a href="http://www.sparkpeople.com/resource/nutrition_articles.asp?id=1082">Spark People </a></li>
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Random thought: I heard something so awesome- "If it has a food label on it- it's not food" I just love that quote because you never wonder the nutritional facts on corn or a bag of dried lentils. Because these foods are natural and good for you. (Obviously this is not 100% true, but still it is a good guideline to think about) When you are in a supermarket -try and walk the perimeter- and venture into the aisles for only natural whole foods- like grains/pastas or canned veggies. I'm sure you've all heard it before that the supermarkets set their stores up like this on purpose- you need to walk through the aisles to get to the real food- so you are more likely to see unhealthier foods and make an impulse buy. Why do you think they put all those little candy bars up by the register? </div>
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Anyway- I know this was a bunch of reading, but <strong>every ounce of knowledge gained leads to every ounce of your waist lost </strong>:)</div>
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Main sources:<br />
livestrong.com<br />
racerxvt.com<br />
mayoclinic.com<br />
sparkpeople.com<br />
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Some on-the-road recipes to keep you eating like a (healthy) king: <br />
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<a href="http://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/">Smashed Avocado and Chick Peas Sandwiches</a><br />
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<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">These are so good. I added a bit of garlic and topped with bacon on whole wheat bread. Good fats from the avocado, complex carbs from the bread and protein from the chick peas all make this sandwich a great lunch filled with fuel to keep you going without weighing you down. Top with cucumber slices or baby spinach to bump up the nutrition.</li>
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<a href="http://fortheloveoffoodandeating.blogspot.com/2012/07/fruit-nut-breakfast-muffins.html"><strong>Fruit & Nut Breakfast Muffins</strong></a><br />
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<li>Start your day with this awesome portable breakfast that will fuel your morning.</li>
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<a href="http://fortheloveoffoodandeating.blogspot.com/2012/05/memorial-day-weekend-bbq-beer-and-bikes.html"><strong>Grilled Pizza</strong></a><br />
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<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Because who doesn't love pizza! And when you do this on the grill people do a double take- because they are like- Where did you get that pizza?!</li>
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<strong>Turkey Burgers</strong></div>
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In a food processor (or by hand)- chop 1/2 red onion, a small pepper, and 2 garlic cloves. Take a package of ground turkey (it's like 1.3 lbs) and mix that with the chopped veggies. Crumble some feta cheese into that, some breadcrumbs and a palmful of McCormick's Montreal Steak Seasoning until the meat is firm enough to form a patties. Form 4 large patties and grill until cooked all the way through since they are raw poultry. Serve on buns.</div>
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<strong><a href="http://fortheloveoffoodandeating.blogspot.com/2012/07/italian-chicken-foil-packets.html">Italian Chicken Foil Packets</a></strong></div>
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These were one of the best meals I've ever had on the grill. The meat fell apart and was still super juicy and flavorful. Something that is hard to achieve in boneless skinless chicken breasts.</div>
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<a href="http://4.bp.blogspot.com/-fyI7hHUnWXI/UAbZ3qVaS0I/AAAAAAAABHg/gyL1pcrd6R4/s1600/DSCN2645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="377" src="http://4.bp.blogspot.com/-fyI7hHUnWXI/UAbZ3qVaS0I/AAAAAAAABHg/gyL1pcrd6R4/s640/DSCN2645.JPG" width="640" /></a></div>
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<strong>Grilled Veggies</strong></div>
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You can also throw some pre cut veggies into a ziplock with oil salt and pepper and then just put on the grill when ready- our favs are asparagus and zucchini.</div>
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<br /></div>Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com0tag:blogger.com,1999:blog-126383564769891464.post-10303220220504569212012-07-18T12:14:00.001-04:002012-07-18T12:14:39.887-04:00Italian Chicken Foil Packets<br />
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<a href="http://4.bp.blogspot.com/-fyI7hHUnWXI/UAbZ3qVaS0I/AAAAAAAABHg/gyL1pcrd6R4/s1600/DSCN2645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="378" src="http://4.bp.blogspot.com/-fyI7hHUnWXI/UAbZ3qVaS0I/AAAAAAAABHg/gyL1pcrd6R4/s640/DSCN2645.JPG" width="640" /></a></div>
I usually have a lot to say about what I make - but not these- these were just AMAZING. Period. Easy and healthy too- you can't go wrong- try them out tonight or at your next camping trip or cook out. You will NOT be sorry.<br />
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I know it's not the prettiest picture- but hey- we were roughing it ;)<br />
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This made four good sized packets.<br />
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<u>Ingredients</u><br />
<ul>
<li>3 boneless skinless chicken breasts, cubed</li>
<li>1 red onion, quartered</li>
<li>3-4 plum tomatoes, quartered</li>
<li>2 garlic cloves, minced</li>
<li>salt, pepper, red pepper flakes, oregano, basil</li>
<li>extra virgin olive oil</li>
<li>tinfoil</li>
</ul>
<u>Directions</u><br />
<ol>
<li>You will need to triple layer the tinfoil packets- so each packet with be three layers thick of tinfoil.</li>
<li>So size out three fairly big tinfoil sheets and layer them up. In the middle of the sheet put 1/4 of the chicken, onion, tomatoes and garlic.</li>
<li>The spices listed were what I used- so about a pinch on each packet.</li>
<li>Drizzle it all with a little olive oil.</li>
<li>Then take the end closest to you and farthest from you and pull up like a tent. Fold/crimp and roll together the ends to create a seal and continue to roll them down until you reach the chicken. Then take the ends on the right and left and seal/crimp- then roll up like the first time. <a href="http://www.tasteofhome.com/Recipes/How-To-Cook/How-to-Make-Foil-Packets">Here's an idea of what they would look like</a>.</li>
<li>Cook for about 30 minutes on a medium grill. I rotate my packets to the size with more heat then the side with lower heat. Keep the lid closed too.</li>
<li>When they are done, be careful because they will obviously be hot and steam will escape when opened. I actually had forgotten how long they were cooking so I just opened one up to check if they were done- if it isn't pink you're good.</li>
<li>Just unwrap the packet and go to town with a fork! I served with large store bought garlic knots.</li>
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Oh yea and no fuss clean up- just through away the foil!<br />Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com0tag:blogger.com,1999:blog-126383564769891464.post-88223835514482942072012-07-18T11:26:00.000-04:002012-07-18T11:26:55.883-04:00Fruit & Nut Breakfast Muffins<br />
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You can call these Cranberry Almond, Cherry and Pistachio, Apricot and Walnut, Blueberry and Cashews etc etc. The point being I threw in a whole lot of nuts, dried fruit and fresh fruit. <br />
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These are made with a combo of flours and oats, plus nuts and fruit that will give you great nutrition, get you going and KEEP you going throughout the morning. <br />
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Breakfast is SO important. I actually lost weight from starting to eat breakfast (a healthy one of course). The saying goes "<strong>Eat breakfast like a king, lunch like a prince and dinner like a pauper". </strong>This is a great quote to think about how to eat throughout the day. Not saying I do all the time, but it's a good guideline.<br />
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These muffins a a bit dense but I wanted them that way- so it feels filling when you bite into it. I used almonds, dried cranberries, dried cherries, dried and fresh blueberries. Mix it up with what you like!<br />
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<u>Ingredients</u><br />
(Makes 12 muffins)<br />
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<ul>
<li>1/2 cup of whole wheat flour</li>
<li>1/2 cup of all purpose flour</li>
<li>1 cup of instant oats (you know the rolled oats you make oatmeal with)</li>
<li>1 tsp baking soda</li>
<li>1 tsp of ground cinnamon</li>
<li><em>3 tbs of canola oil</em></li>
<li><em>1 egg</em></li>
<li><em>1/2 cup of unsweetened apple sauce</em></li>
<li><em>1/4 cup of orange juice</em></li>
<li><em>1/3 cup of brown sugar</em></li>
<li><em>1/3 cup of non fat plain yogurt</em></li>
<li>1/2 cup of nuts (your choice) </li>
<li>1 cup of dried/fresh fruit (your choice)</li>
</ul>
<u>Directions</u><br />
<ol>
<li>Preheat the oven to 350 degrees F</li>
<li>Line a 12 cup muffin tin with baking cups (or just spray with cooking spray if you don't have cups)</li>
<li>In one bowl combine the first 5 ingredients and whisk.</li>
<li>In another bowl add the next 6 ingredients (which are in italics-oil, egg, apple sauce, sugar and yogurt) and whisk until combined.</li>
<li>Add the first bowl of dry ingredients into the bowl of the wet ingredients in 3 batches. Add a little, then mix in, next batch, mix in, last batch, mix in. </li>
<li>Then gently fold all your nuts and fruits into the batter.</li>
<li>Fill the muffin cups until 3/4 the way up- don't be afraid to fill them a bit higher- they will not rise that much like regular cupcakes because they are dense.</li>
<li>Cook about 25 minutes. Use a toothpick to check to see if they are done- if the toothpick comes out clean they are done- if not cook in 3 minute intervals until they are.</li>
</ol>
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They stay good for at least 5 days in a ziplock bag on the counter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQm0tlAhav0vAtldDerjbXlwINDSk87b4gg17-kivse3f8RoALFTiPPW12qpZjD1u52iuTnWQ8zOKu63bZQLUFydPNtAXQdL_YZLyNwQcApI0sLWyN7Oqv0m0t-O3NL6vqQ0_UyeyvFCJ/s1600/DSCN2477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQm0tlAhav0vAtldDerjbXlwINDSk87b4gg17-kivse3f8RoALFTiPPW12qpZjD1u52iuTnWQ8zOKu63bZQLUFydPNtAXQdL_YZLyNwQcApI0sLWyN7Oqv0m0t-O3NL6vqQ0_UyeyvFCJ/s640/DSCN2477.JPG" width="640" /></a></div>Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com0tag:blogger.com,1999:blog-126383564769891464.post-29446134283194581282012-07-11T10:42:00.001-04:002012-07-11T10:42:59.258-04:00Sinless Cocktails & Milagro Tequila Review<br />
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So the wonderful people over at <a href="http://sinlesscocktails.com/">Sinless Cocktails</a> had sent me some free samples to try and blog about. So here's what I thought!<br />
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So biggest FAQ-<br />
<strong><span style="color: #32af24;">Q: What exactly are Sinless Cocktails mixers?</span></strong><br /><span style="color: black;">A: Our Sinless Cocktail mixers are non-alcoholic mixers that are All Natural, Sugar Free and have ONLY 5 Calories per serving sweetened with Stevia Extract! Other similar cocktail mixers on the market have anywhere from 60-80 calories for the same serving size.</span><br />
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My Pros: <br />
<ul>
<li>um 5 calories per serving duh! Move over Bethenny (From their FAQ page: <span style="color: #274e13;">Did you know that an average glass of the "Skinny Margarita" mix has about 24 grams of sugar? Seriously! That doesn't sound very skinny to us. How much sugar does an average glass of the Sinless Margarita mix have? ZERO of course. 24 grams of sugar vs. 0 grams of sugar? We don't know about you, but we think it may be time to rethink the meaning of skinny.)</span></li>
<li>their design/name is catchy and fun</li>
<li>variety of mixers- Margarita, Strawberry Margarita and Sour Mix</li>
<li>all ingredients listed are pronounceable and you know what they are</li>
<li>no need to add anything except the alcohol</li>
<li>you can make SO many different drinks with just these three mixers- go check out their recipes on the <a href="http://sinlesscocktails.com/Recipes.html">website</a>!</li>
</ul>
My Cons:<br />
<ul>
<li>it was a bit on the sweet side for me (the Margarita Mixer)- but then I just added more tequila ;)</li>
<li><span style="color: black;">needs to be kept refrigerated- now this is a pro and a con- reason it needs to be kept refrigerated all the time (con) is because of the all natural ingredients they use (pro). They say that<span> keeping the mix refrigerated will help maintain the mix's flavor, color and taste. I asked them what if it was left out of the fridge for a while and they said the mix is still good- but it might alter the flavors a tad bit.</span></span></li>
<li>I really can't say anything else- they have an awesome product!</li>
</ul>
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I love the concept and the people over at Sinless are awesome- and Sorry again guys for taking just about forever to right this blog. <br />
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So go check out their <a href="http://sinlesscocktails.com/">Website</a><br />
Follow on <a href="http://www.facebook.com/SinlessMargarita">Facebook</a><br />
Follow on <a href="http://twitter.com/#%21/SinlessCocktail">Twitter</a><br />
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I also just want to comment on the tequila I purchased. <br />
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<a href="http://www.milagrotequila.com/">Milagro Tequila</a> is my new fav. It is a great quality and was cheaper than the higher end tequila that EVERYONE thinks is the best. I like to get behind stuff like this- good quality that doesn't need every artist singing about to be good.<br />
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Honestly all tequila tastes similar to me- but this was smooth (but still has a bite to it- because it IS tequila after all). Another important factor is that it didn't give me the wretched hangover like other tequilas, or really any hangover at all. The bottle design is <em>amazing</em> (on all of their lines!)-it has a cork top-super surprised about that! Straight awesomeness! Just go look at their line of <a href="http://www.milagrotequila.com/#/our_tequilas/">tequilas</a>. I cannot wait to try the coconut one. <br />
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Maybe they'll send me some samples too ;)<br />
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<a href="http://4.bp.blogspot.com/-Xy4tx9g7HAo/T_2MM0NMzoI/AAAAAAAABEU/hsZ6o0MV6Bs/s1600/DSCN2465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="480" src="http://4.bp.blogspot.com/-Xy4tx9g7HAo/T_2MM0NMzoI/AAAAAAAABEU/hsZ6o0MV6Bs/s640/DSCN2465.jpg" width="640" /></a></div>Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com0tag:blogger.com,1999:blog-126383564769891464.post-30767635551147369592012-07-06T10:48:00.003-04:002012-07-06T10:48:59.495-04:00Baby Reveal Fondant Cake w/ Loop Bow<div style="text-align: left;">
OMG I saw my last post was June 18th! What a slacker! But I love summer and seriously try to enjoy ever second I can of it. We also had another long weekend in West Virginia and then I had to make this amazing cake for some amazing people. Our neighbors/friends are having a baby and they are the cutest couple, we are so happy for them! They asked me to make the cake and of course I said yes! I was definitely a bit nervous because I never made a cake before, let alone a professional looking one- AND I had to make it in about three hours. But they deserve something awesome- so this is what I came up with!</div>
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The night before I made the cupcakes and since I haven't done much baking in my day, I had to find a good recipe and then execute it. The cupcake recipe is <a href="http://www.simplyrecipes.com/recipes/super_easy_super_moist_chocolate_cupcakes/">Super Easy, Super Moist Chocolate Cupcakes</a> from Simplyrecipes.com. No butter or eggs necessary- these came out super light and fluffy and were the perfect base for a simple butter cream frosting (dyed baby pink and blue of course).</div>
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The cake on the other hand I had to wait because I wanted to dye the batter the color of the gender not just the frosting on the inside. So <a href="http://www.marthastewart.com/315436/versatile-vanilla-cake">Martha Stewart's Versatile Vanilla Cake</a> looked perfect to just add a couple drops of dye until I obtained the correct color. Oh and instead of using the recommended frosting in the recipe I used made a huge buttercream frosting recipe and used for cucpakes and cake.</div>
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I also prepped the decorations for the cake the night before- the ribbon loops, polka dots, and letters.</div>
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I have been researching how to make a fondant cake for about two months (since that's when they asked me if I would make the cake) and found some very helpful tips along the way, which of course I will share with you. </div>
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<ol>
<li><div style="text-align: left;">
<span class="item">If you have time to make the cake in advance, do it. If not MAKE SURE the cake is completely cooled before doing any frosting or fondant. It WILL melt- at first I was buttercreaming a huge muffin it seemed like- then I quickly freaked out and threw it in the freezer for the save.</span></div>
</li>
<li><div style="text-align: left;">
<span class="item">I have seen people make their own fondant- if you're new, just go out and buy some- it is relatively cheap (it was about $8 for a box that would cover a 9in cake). </span></div>
</li>
<li><div style="text-align: left;">
<span class="item">When using fondant- always roll out and use immediately- I didn't and it cracked. whomp whomp. Thank god I had the polka dots to cover most of the damage.</span></div>
</li>
<li><div style="text-align: left;">
<span class="item">Do not roll out the fondant that thin- especially if it is a white cake- you will be able to see through to the cake if too thin. Follow the directions on the box.</span></div>
</li>
<li><div style="text-align: left;">
<span class="item">You don't need fancy tools to work with fondant- I used a regular rolling pin, pizza cutter and small frosting cap to cut out the circles.</span></div>
</li>
<li><div style="text-align: left;">
<span class="item">Be VERY gentle with hardened fondant- as you can see- some loops cracked- so make sure you make extra just in case.</span></div>
</li>
<li><div style="text-align: left;">
<span class="item">Always make sure you have enough cornstarch or powdered sugar on hand so nothing will stick to your work area.</span></div>
</li>
<li><div style="text-align: left;">
<span class="item">It is also a good idea to have more fondant on hand if you needed a back up.</span></div>
</li>
</ol>
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<span class="item">So here are the steps:</span></div>
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<span class="item">Night before: Cupcakes and Decoration Prep:</span></div>
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<span class="item">Dust your work area with cornstarch or powdered sugar so the fondant doesn't stick (like pizza dough and flour). </span></div>
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<span class="item">The loops are just colored fondant- I broke off a small piece and worked in a very small amount of food coloring for pink and blue color. Rolled the fondant out until fairly thin and then cut into strips and folded into loops over these spoons. Then dabbed the end with just a bit of water and pinched the ends until they stuck. I let them dry for a couple hours and then took off and reshaped gently and laid on the baking sheet to finish drying over night. The dots were easy- just roll out fondant, cut with a cookie cutter or whatever your are using and let dry with the loops.</span></div>
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<span class="item">I had to search the Internet on how to make the bow here are some of the better ones:</span></div>
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<span class="item"><a href="http://cakecentral.com/tutorial/how-to-make-a-fondant-loop-bow">Cake Central How to Make a Fondant Loop Bow</a></span></div>
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<span class="item"><a href="http://www.cakeboss.com/FondantBowTutorial.aspx">Cake Boss Fondant Bow Tutorial</a></span></div>
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<span class="item"><a href="http://www.make-fabulous-cakes.com/fondant-loop-bow.html">Make Fabulous Cakes Fondant Loop Bow</a></span><br />
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The letters weren't too hard- just roll fondant out into small logs and form the letters- I just used a bit of water to connect the e's and t's etc- Let these dry with the rest and when you place them later they should hold together nicely.</div>
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That Day: Make the cake, assemble, and decorate. Frost cupcakes too.</div>
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Frosting for the cupcakes- It is just a simple buttercream recipe- butter, powdered sugar and a bit of buttermilk- This is an easy method to fill your pasty bags- I bought these disposable pastry bags on eBay- like 100 for $5 or $6- totally worth it.</div>
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This is the dyed cake batter- guess the secrets out- it's a girl!</div>
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I used a 9in spring form pan- and of course I only had one pan- but the recipe I used (see above) was for a two layer cake so it worked out awesome- just had to bake the layers one by one. Pan has parchment paper on the bottom, then I buttered and floured it- cakes came out pretty much prefect.</div>
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Cake layer number one- cooling.</div>
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Using a stand or I used this huge tomato can- I first make a cardboard circle base and covered in tinfoil then placed a little bit of frosting on it, then the first cake layer. then frosting in the middle, then the next layer of cake.</div>
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<a href="http://4.bp.blogspot.com/-RNVqw-IzzoE/T_bmVzEFy2I/AAAAAAAABCk/R6eRCdmXbuI/s1600/DSCN2249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sca="true" src="http://4.bp.blogspot.com/-RNVqw-IzzoE/T_bmVzEFy2I/AAAAAAAABCk/R6eRCdmXbuI/s640/DSCN2249.JPG" width="640" /></a>Frost the whole thing so the fondant has something to stick to. Using the can helped me so I could rotate it while frosting.</div>
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This is the white fondant rolled out ready for the cake- just roll out and get your hands and forearms under the fondant- lift and place on top of the cake. Just try and place it centered as much a possible on the first try because other wise it gets the frosting on it and gets messy. The fondant is pretty sturdy and did not rip when I lifted it.</div>
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Then you need to smooth out the top and sides- you will need to pull the sides down and smooth at the same time- This is actually a great site to show you all the steps of making a fondant cake at <a href="http://candy.about.com/od/phototutorials/ss/fondant_cake_sbs.htm">About.com</a>.</div>
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Assembling the bow- so nerve racking but came out nice! I just used a large ball of fondant (or I've heard you could use frosting too) then GENTLY pushed the bottom loops into it- then next used more fondant to make another ball and stuck that on top of the first layer- then added the next layer of loops. Fill in spaces as you go-this is why it is a good idea to make someloops skinnier and some fatter. If something isn't sticking use more fondant or a small drop of water. </div>
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To place the dots and letters, I just used a small drop of water and then stuck on- the dots were fun to put on. Use water to place the bow too- or you could use frosting. Then I sprayed with this pearl dust aerosol can stuff- like 4 bucks, but amazing finish to the cake- it really put the icing on the cake ;) I also sprayed the cupcakes with the shiny stuff too.</div>
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See where I didn't do such a good job in the smoothing the sides step- oh well.</div>
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See the cracked bow loop- oh well. It still is pretty awesome for the first try!</div>
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Brought over to the party!</div>
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Good luck kiss from daddy- (he was betting on girl- she was betting on a boy)</div>
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It's aaaaaaaaaaaaaaaaa.............</div>
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ITS A GIRL! SO surprised! </div>
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Aren't they just adorable!? Congrats again Dee and Chris- and we all can't wait for baby Sofia Autumn!</div>
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<br /></div>Briannehttp://www.blogger.com/profile/03494534822914946023noreply@blogger.com2