tag:blogger.com,1999:blog-44282133024998135052024-03-05T16:23:47.293-08:00Prosciutto Taste Spam BudgetRevamping Meals to make them healthy, gluten free and YUMMY!EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-4428213302499813505.post-50438287789239988602014-12-01T19:09:00.001-08:002014-12-01T19:09:54.777-08:00Drop it like it's Squash<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">It sounds kinda fancy, it looks sorta hard, but let's get real, it was easy, yummy and satisfying! There's not a lot to say about it, you know I've become a squashaholic, Hi im emily, hi emily, yep you know the dril, so I shall just attach the photo and recipe and like magic this blog post will be over.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">sometimes that's just all the time you have and really all you need. So here ya go:</span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">Chicken Pesto Spaghetti Squash </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGEKlxvINOJQ1WYEaXKKX1bDDRRrp9WdqZeSWqhRQpF16RXKAMV-CaOqL68lMUxCuDUGmPPRFG-FKkIEmtZ1_78CoIqP3dmk4IzemF9xORmWaZcKxM2bdjglioTvZginWZ9guqXPVzw/s1600/pestosquash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGEKlxvINOJQ1WYEaXKKX1bDDRRrp9WdqZeSWqhRQpF16RXKAMV-CaOqL68lMUxCuDUGmPPRFG-FKkIEmtZ1_78CoIqP3dmk4IzemF9xORmWaZcKxM2bdjglioTvZginWZ9guqXPVzw/s1600/pestosquash.jpg" height="239" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">1 spaghetti squash, halved</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">evoo</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">2 cups cooked chicken</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">1/4-1/2 cup pesto depending on squash size</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">1/4 cup Parmesan cheese </span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">Preheat oven to 375. drizzle squash in olive oil, placing the center down. bake for 45 minutes.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">fork squash to pull out "noodles." In medium bowl, mix with chicken and pesto. Return to squash shells, top with parm cheese and broil on high for 5 minutes.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">Enjoy!</span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">Now see was that so hard??</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">Happy Cooking! :0) </span></span><br />
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<br />EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-87646466530860639992014-09-20T13:10:00.002-07:002014-09-20T13:10:30.186-07:00Frittata? I get it from my mama...<span style="font-family: Verdana,sans-serif;">If you know my mother, you know she loves a good frittata. When she first started making them we said a what huh huh? and called her a fancy pants. But really, it's not all that fancy, I mean it CAN be, just toss in a little pancetta instead of ham and BOOM. fancy. ;-)</span><br />
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<span style="font-family: Verdana,sans-serif;">As many of you may ALSO know, I don't give up my sleep for any regular old breakfast. I want to sleep forever and ever for every. last. second. Most days you can't even tell I chose sleep over showering. SO, if Im gonna get up to have breakfast I want BREaaaaaKfast (said in a fake strong southern twang as my boyfriend loves to say). I feel like for people with a gluten intolerance breakfast is the easiest time of the day to figure out. Egg bakes can be made without bread, or subbed with gf bread, A good amount of cereal is gf (let's hear it for the best Chocolate Chex!) There are options and LOTS of them. Last night I thought, I'm gonna get up early (don't remind me of the agony) and make breakfast for me, Trev and some lucky co-workers. So I braved the morning storm, got up at SIX THIRTY am and whipped up some utter deliciousness. Here it is:</span><br />
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<span style="font-family: Verdana,sans-serif;"> <img alt="" class="spotlight" src="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/16737_10152756741134628_7270514650218994501_n.jpg?oh=b074fcf7c63ec0b9734c7935fdbc22af&oe=5484D81A&__gda__=1417912615_0b45e2882a6d7d4c9c6ae1b9669c3006" style="height: 576px; width: 432px;" /></span><br />
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<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Broccoli/Pancetta Frittata</span><br />
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<span style="font-family: Verdana,sans-serif;">1 1/2 cup broccoli</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp thyme</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 teaspoon salt and pepper</span><br />
<span style="font-family: Verdana,sans-serif;">8 large eggs</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 cup parm cheese (I think next time I'll use gouda to kick it up a notch)</span><br />
<span style="font-family: Verdana,sans-serif;">olive oil</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup diced onion</span><br />
<span style="font-family: Verdana,sans-serif;">1 1/2 ounces pancetta, chopped</span><br />
<span style="font-family: Verdana,sans-serif;">olive oil, as needed </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">I bought the broccoli already cut up in a bag. To make it super quick steam the broccoli in the microwave for 2 minutes. If it needs to be diced finer, do so. drizzle olive oil in 10 inch oven safe pan. sweat out the onion until your desired texture. I detest onion but if it's cooked correctly, it's great, and in the recipe it really gave it that something extra. Add pancetta to the pan with the onion. Cook 4 minutes or until crisp. I covered the bottom of the pan evenly with the pancetta/onion mix. combine thyme, s&p, eggs and cheese in bowl, whisk. Pour over your pan of pancetta and onion. cook on medium heat for 3 minutes and transfer into the oven at 350 for 12 minutes or until the center is cooked. MAKE SURE: you have your oven mitt on before grabbing the pan handle out of the oven!!! I speak from personal (inexperience) several years ago. It hurts. Like way bad.</span><br />
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<span style="font-family: Verdana,sans-serif;">Enjoy!</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">*To give it a little something more next time I would add hot sauce or salsa. Everything's better with salsa.</span><br />
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<span style="font-family: Verdana,sans-serif;">Happy Cooking!! :-)</span>EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-49335527152794162002014-06-30T12:42:00.004-07:002014-06-30T12:42:50.865-07:00Ring em up! (Apples that is)<span style="font-size: large;">So after finding this recipe on Pinterest I decided it was a must make. As per usual, I need to switch recipes up a bit take make sure they're gluten free and as best I can to healthy them up a bit. THEIR picture looked like a yummy apple doughnut...mine...? </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuTa-sq8WjD44w9B6iuUK4q7v1JwEbSDqnhq5dzW7wXSfJNIMPQR72snnLPdHkBKUIcPXPFLomc8zQQUIs9t0eiGWID5u-khVAT_wIfkrF_YcIM3LnHlTi7yTTNcXW6E0zDwGgZZOPA/s1600/photo(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuTa-sq8WjD44w9B6iuUK4q7v1JwEbSDqnhq5dzW7wXSfJNIMPQR72snnLPdHkBKUIcPXPFLomc8zQQUIs9t0eiGWID5u-khVAT_wIfkrF_YcIM3LnHlTi7yTTNcXW6E0zDwGgZZOPA/s1600/photo(11).JPG" height="320" width="320" /></a></div>
<span style="font-size: large;">So, clearly they didn't live up to the photo, or like I thought the consistency would be, but a big hit nonetheless! </span><br />
<span style="font-size: large;">(Thank Goodness)</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRLRUlCJoB-X9aa-b25co7G4XA2N8GXowUwbnKuQnJgm1E8Tbj5hAkqS1il5qYqUucTEkgrSyI32jWy0oCb69RpXS64UTt-8B7aevKmrUj7mf4Ox2nFb6GKiFR4Cm3CJ1LJcy2FsmLA/s1600/appleringprep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRLRUlCJoB-X9aa-b25co7G4XA2N8GXowUwbnKuQnJgm1E8Tbj5hAkqS1il5qYqUucTEkgrSyI32jWy0oCb69RpXS64UTt-8B7aevKmrUj7mf4Ox2nFb6GKiFR4Cm3CJ1LJcy2FsmLA/s1600/appleringprep.jpg" height="240" width="320" /></a></span></div>
<span style="font-size: large;">I wanted my youngest nanny girl to be able to help, so I made stations and pre cut the apples in rings to make it easier for a child to help. Here we have the apples, dry mix, egg/buttermilk dredge and cinnamon sugar coating.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgOEVa3AUY4kHYpl6zPpH7h6-uzqEbhvOi15YjcrMnzshmPzS8SEZ54QV6Ao1BudY3G9WujxbE3cfkJr1HRLd9aweagI1aRGfyK_RUn72kA6Kk_7nlgjEKqaAHXdXlfQLx6FqHTjZZQ/s1600/drydredge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgOEVa3AUY4kHYpl6zPpH7h6-uzqEbhvOi15YjcrMnzshmPzS8SEZ54QV6Ao1BudY3G9WujxbE3cfkJr1HRLd9aweagI1aRGfyK_RUn72kA6Kk_7nlgjEKqaAHXdXlfQLx6FqHTjZZQ/s1600/drydredge.jpg" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasN9SjLzT-ZID3toaKWRfpjOj5ALx9C3FbFdO4mMJqIRez6Mv_qNTWeaYT0HtqeaWv-4tAx-rhfuap5FxxSh_BXlK7hG5rW-F-MXRDUTGHFUnXtlId-FbPBAop04o8XpNQp6Vw9UEqQ/s1600/fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasN9SjLzT-ZID3toaKWRfpjOj5ALx9C3FbFdO4mMJqIRez6Mv_qNTWeaYT0HtqeaWv-4tAx-rhfuap5FxxSh_BXlK7hG5rW-F-MXRDUTGHFUnXtlId-FbPBAop04o8XpNQp6Vw9UEqQ/s1600/fry.jpg" height="240" width="320" /></a></div>
<span style="font-size: large;">The 3rd step involved hot spraying oil so I didn't let her help with this part for safety reasons. Her big job was to flip the rings in the cinnamon sugar at the end. She loved it and loved the final result even more. Seriously, I think I had to tell her "no" about 5 more times after her first few rings, I think she would've gladly eaten the whole bowl! </span><br />
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<span style="font-size: large;">Here's the recipe made MY way:</span><br />
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<span style="font-size: large;"> Cinnamon Apple Rings</span><br />
<span style="font-size: large;"> </span>4 large apples (I used Pink Lady)<br />
1 cup gluten free flour<br /> ¼ teaspoon baking powder<br /> 2 tablespoons sugar<br /> ¼ teaspoon salt <br />⅛ teaspoon cinnamon<br /> 1 large egg, beaten<br /> 1 cup buttermilk <br />vegetable oil for frying <br /><br />for the cinnamon sugar topping ⅓ cup sugar 2 teaspoons cinnamon<br />
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In a large bowl, combine the flour, baking powder, sugar, salt and ⅛ teaspoon cinnamon. Set aside.<br /> In a small bowl combine the egg and buttermilk. <br />In a third dish, make your cinnamon-sugar topping by combining the ⅓ cup sugar and 2 teaspoons cinnamon. <br />Next, slice the apples into ¼-inch thick slices, I had to hand cut the centers out of each apple, I'm sure if you could find something small enough this would be much easier if you had a circle cookie cutter or something of that kind,<br /> Discard the center circles containing the apple core.<br /> Heat the oil in a frying pan over medium heat to 350°F. Combine the contents of the first and second dishes as the oil warms up. This will be your batter. Dip the apple rings in and out of the batter one at a time, removing any dripping excess by tapping the rings against the side of the bowl. Fry the rings in small batches, turning them to ensure browning on both sides. Once the rings are golden and crispy, transfer them to the cinnamon sugar mixture. coat both sides evenly. Place on paper towel lined serving platter to get extra grease off.<br />
Best served warm.<br />
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Cook's Tip:<br />
It obviously wouldn't healthy them up and but I decided after eating them that the next time I'll make a very light caramel sauce to dip and just kick it up a notch!<br />
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
4 large apples (I used gala)
1 cup flour
¼ teaspoon baking powder
2 tablespoons sugar
¼ teaspoon salt
⅛ teaspoon cinnamon
1 large egg, beaten
1 cup buttermilk
vegetable oil for frying
for the cinnamon sugar topping
⅓ cup sugar
2 teaspoons cinnamon - See more at: http://www.eatviews.com/2014/04/cinnamon-apple-rings.html#sthash.7Yc0WlW5.dpuf</div>
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<br /><span style="font-size: large;">Happy Cooking!! :-)</span><br />
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
4 large <span class="IL_AD" id="IL_AD9">apples</span> (I used gala)<br />
1 cup flour<br />
¼ teaspoon baking powder<br />
2 tablespoons sugar<br />
¼ teaspoon salt<br />
⅛ teaspoon cinnamon<br />
1 large egg, beaten<br />
1 cup buttermilk<br />
<span class="IL_AD" id="IL_AD8">vegetable</span> oil for frying<br />
for the cinnamon sugar topping<br />
⅓ cup sugar<br />
2 teaspoons cinnamon<br />
<span style="font-size: medium;"><b>Instructions</b></span><br />
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<ol>
<li>In a large bowl, combine the flour, baking powder, sugar, salt and ⅛
teaspoon cinnamon. Set aside. In a small bowl combine the egg and
buttermilk. In a third dish, make your cinnamon-sugar topping by
combining the ⅓ cup sugar and 2 teaspoons cinnamon. Set that aside too.</li>
<li>Next, slice the apples into ¼-inch thick slices, and use <span class="IL_AD" id="IL_AD10">circle</span> biscuit cutters in graduated sizes to make rings out of each slice. Discard the center circles containing the apple core.</li>
<li>Heat the oil in a <span class="IL_AD" id="IL_AD2">frying pan</span> over medium heat to 350°F.</li>
<li>Combine the contents of the first and second dishes as the oil warms up. This will be your batter.</li>
<li>Dip the apple rings in and out of the batter one at a time, removing
any dripping excess by tapping the rings against the side of the bowl.</li>
<li>Fry the rings in small batches, turning them to <span class="IL_AD" id="IL_AD5">ensure</span> browning on both sides.</li>
<li>Once the rings are golden and crispy, transfer them to a plate lined with <span class="IL_AD" id="IL_AD4">paper towel</span> for a few seconds.</li>
<li>Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixture and coat evenly.</li>
<li>Transfer to a wire rack and serve warm.</li>
</ol>
- See more at: http://www.eatviews.com/2014/04/cinnamon-apple-rings.html#sthash.lKhuU0Xe.dpuf</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
4 large <span class="IL_AD" id="IL_AD9">apples</span> (I used gala)<br />
1 cup flour<br />
¼ teaspoon baking powder<br />
2 tablespoons sugar<br />
¼ teaspoon salt<br />
⅛ teaspoon cinnamon<br />
1 large egg, beaten<br />
1 cup buttermilk<br />
<span class="IL_AD" id="IL_AD8">vegetable</span> oil for frying<br />
for the cinnamon sugar topping<br />
⅓ cup sugar<br />
2 teaspoons cinnamon<br />
<span style="font-size: medium;"><b>Instructions</b></span><br />
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<ol>
<li>In a large bowl, combine the flour, baking powder, sugar, salt and ⅛
teaspoon cinnamon. Set aside. In a small bowl combine the egg and
buttermilk. In a third dish, make your cinnamon-sugar topping by
combining the ⅓ cup sugar and 2 teaspoons cinnamon. Set that aside too.</li>
<li>Next, slice the apples into ¼-inch thick slices, and use <span class="IL_AD" id="IL_AD10">circle</span> biscuit cutters in graduated sizes to make rings out of each slice. Discard the center circles containing the apple core.</li>
<li>Heat the oil in a <span class="IL_AD" id="IL_AD2">frying pan</span> over medium heat to 350°F.</li>
<li>Combine the contents of the first and second dishes as the oil warms up. This will be your batter.</li>
<li>Dip the apple rings in and out of the batter one at a time, removing
any dripping excess by tapping the rings against the side of the bowl.</li>
<li>Fry the rings in small batches, turning them to <span class="IL_AD" id="IL_AD5">ensure</span> browning on both sides.</li>
<li>Once the rings are golden and crispy, transfer them to a plate lined with <span class="IL_AD" id="IL_AD4">paper towel</span> for a few seconds.</li>
<li>Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixture and coat evenly.</li>
<li>Transfer to a wire rack and serve warm.</li>
</ol>
- See more at: http://www.eatviews.com/2014/04/cinnamon-apple-rings.html#sthash.lKhuU0Xe.dpuf</div>
EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-25134745385574978122014-06-16T20:27:00.000-07:002014-06-16T20:27:06.937-07:00I'm not a player, I just Squash a lot...<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Alright well, it's happened, I've become squash obsessed. First it was margarita, then it was lasagna style. Both I thought were amazing, until I made Buffalo Chicken and Chicken Sausage/Kale. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">In the words of my sweet Trevor Hamilton, "uhhhh, this is one of the best things I've ever eaten..."</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRQ2atL6BopkVyW3iBDV7m8A_JbcIDGgny3eubmr2R6dEdC41OWoQ3G9VQhW58nCCkPMXjv_LRDBUeTl5kxSqL5z-WWV6Iz8lez_9D-imJxbn_-ztvYYwZngIF-IJ4eaGO-IZBp7DHA/s1600/photo+3(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRQ2atL6BopkVyW3iBDV7m8A_JbcIDGgny3eubmr2R6dEdC41OWoQ3G9VQhW58nCCkPMXjv_LRDBUeTl5kxSqL5z-WWV6Iz8lez_9D-imJxbn_-ztvYYwZngIF-IJ4eaGO-IZBp7DHA/s1600/photo+3(2).JPG" height="320" width="240" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">If you don't like buffalo chicken there is seriously something wrong with you, seriously, you might wanna get checked out. This recipe is so ridiculously good and I thought it was even better warmed up! I'm hoping to someday trick my spicy food loving eldest nanny girl, whose a seriously picky eater, into eating this recipe. I'll just have to dish it up in a big bowl instead. So if you've eaten my buffalo chicken dip, and you are as obsessed as I am, this recipes for YOU:</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Buffalo Chicken Spaghetti Squash </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1 lb. chicken breast, boiled and finely chopped (I used my Pampered Chef food chopper to get it the perfect size and consistency)</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1/2 package nefcheutel cream cheese</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1/2 cup Franks Hot Sauce</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1/2 cup light ranch dressing</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1 spaghetti squash</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Start by preheating the oven to 375. cut squash in half, seed and drizzle with olive oil. Flip open side down to cook. Cook for 45 minutes. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">30 minutes into baking, place cream cheese in pan, melt. Stir in franks and ranch dressing. When it's all blended nicely, mix in cooked chicken pieces. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Once cooled, grab a fork and rake the squash, so it starts to pull up just like spaghetti.</span></span> <span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Add "spaghetti" to pan of sauce and mix well. Fill Squash skin back up with the mixture, top with 1/2 cup cheddar cheese and parsley, broil on high for 5 minutes or until cheese is golden brown. </span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Enjoy!</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">The next recipe I found a link to on one of my friend's facebook pages. I made a few adjustments to the recipe. Including my own tastebuds. I hate onion. Like A LOT. But since caramalelizing onions I've become more tolerant of them in my food. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Cheese Lover Cook's Note: I went awww man no cheese when I was making it. But honestly, I sincerely think adding cheese would have wrecked it. Sounds weird, I KNOW, but really it doesn't need cheese. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Sausage/Kale Spaghetti Squash</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1 medium spaghetti squash</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1 1/2 lbs italian chicken sausage, casings removed</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1 yellow onion</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">4 cloves garlic, minced</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1 bunch kale</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">3 tbsp evoo</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">salt and pepper</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">2 tbsp parsely</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">optional: 1 tbsp pine nuts, roasted</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Preheat oven to 400 degrees. Cut squash in half and drizzle with olive oil, place the halves in the oven, cut side up. bake for 45-50 minutes. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">While that's in the oven, remove the center stems and tear the leaves. Brown chicken sausage, I like mine to be crumbled a little bit finer, that way you get it in every bite. Remove chicken sausage and set aside. I kept the fat from the chicken sausage and added a little evoo to the pan. Then, saute onions. Once onions are nicely soft and brown, add in garlic and lightly brown. Add the kale and stir. After 4-5 minutes add the sausage back to the pan, to help wilt the kale. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Once the squash is out of the oven and cooled, fork squash to start the spaghettifying, yes, that's totes a word. Transfer "noodles" to the pan of sausage, kale and onions. Mix well. return to "shells" of squash and broil for 5 minutes. top with parsley and pine nuts if you so choose.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Happy Squashing!</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">:-)</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"> </span></span><br />
EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-66154059970878025092014-06-01T13:36:00.000-07:002014-06-01T13:36:00.171-07:00Soup Weather <span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">Tomatoes.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">I was never a fan.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">I always tried to be, but no way no how, no matter how much I tried, I hated them.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">Until this happened.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5opp6JXOXjNgGbtwUDDQo6Y53pzgpEIGd2iLaApUEmSah0msDwQ-Ou-XU4fimUo3rIxQ9MIqMzei5I2tz74zGFL3WqLA8SlICJ_7gHBiMiuMsbyR2NdHyDunkavD3gzb1Np25KJUCg/s1600/photo(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5opp6JXOXjNgGbtwUDDQo6Y53pzgpEIGd2iLaApUEmSah0msDwQ-Ou-XU4fimUo3rIxQ9MIqMzei5I2tz74zGFL3WqLA8SlICJ_7gHBiMiuMsbyR2NdHyDunkavD3gzb1Np25KJUCg/s1600/photo(10).JPG" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">Trev's turkey burgers. Filled with spinach, feta and garlic. how could you go wrong? Then the guy went and wrecked it by putting a big fat tomato on top. </span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">You KNOW I hate tomatoes.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">JUST TRY IT, he said.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">Unhappily, I agreed, and then magic happened. That stupid, slimy, red, fruit-vegetable thing MADE the whole burger. It was SOooo good! So I do have to give a huge shoutout to my guy for somehow getting me to love tomatoes....I even just eat them with avocado now, how gross is that, I tell my 3 year ago self...</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">I was thinking one day how even when I hated tomatoes, I still loved Bonfire's tomato basil soup, there were no chunky tomatoes, it was all basically pureed, so I decided to make my own.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">But this time, chunky tomatoes allowed.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">I've played around with the recipe every time but I've finally perfected it for all of you. I will also have you know that the first time I made it I was unaware that Trev HATES tomato soup. Imagine his delight when he came home to grilled cheese and tomato soup. He had ONE bite and told me he hates tomato soup, but that MINE was delicious!</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">*Let's pause for a brief clap session*</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">I was trying to think of a name, a combo of tomato, basil and my nickname, em dizzle of course. Thus became Tomazzil soup.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;"> So here it is:</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />Tomazzil Soup</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">2 large Hot House tomatoes, big slices</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">2 roma tomatoes, diced</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">1 can stewed tomatoes</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">2 cans market pantry italian diced tomatoes (use juice from 1 of the cans, dump the other)</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">1 small can tomato paste</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup parm cheese</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">1/2 block nefchuetel cream cheese</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">4 cups chicken stock</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tablespoon basil</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">Olive Oil</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">4-6 cloves garlic</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">Coat bottom of stock pot with olive oil. Lightly brown garlic. Add all of the fresh tomato, simmer for 5 minutes. I mash them little by little as I make the soup. Mix in canned tomatoes and tomato paste to thicken. Pour in the chicken stock and basil. Let soup simmer 25-30 minutes. Add the parm and cream cheese. Mix together until cream cheese is fully "melted." Top with parm cheese and a sprinkle of basil before serving. </span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">And there you have it, the gloriousness that is Tomazzil soup. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">Happy Cooking!! :-)</span></span>EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-31180480366105157872014-05-26T19:12:00.001-07:002014-05-26T19:15:00.216-07:00Themed food you say?<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Most of my good friends know I love a good theme party</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"> holidays</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJx1LtIidkxcafpKsEaLQjlEpjL80VJBkpacpqVMFBDlT1WOaF4HXgtAyAimVaICgn1Mlccy7KNcwCgbQUwAxE_4DcvTmGUZHBmKqHBb2W60CvW5R-ySQfot7EJ6vIb5oZKSF7tNLUQ/s1600/photo+2.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJx1LtIidkxcafpKsEaLQjlEpjL80VJBkpacpqVMFBDlT1WOaF4HXgtAyAimVaICgn1Mlccy7KNcwCgbQUwAxE_4DcvTmGUZHBmKqHBb2W60CvW5R-ySQfot7EJ6vIb5oZKSF7tNLUQ/s1600/photo+2.PNG" height="320" width="180" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">playing dress up (especially when my mom wanted me to clean my room...)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZXU-nN9ES3ZDoEkkZWxLVXMbR3PlznHzxE7GI6IEepXpsiShJoAy-c2b1lL2UY_mabcbdFaIwwTMJdiAh4izaiaEEXAdi1X2qLUZQYJI8is4OIb18mU_ASJ0fKNwFOiDw4XeCgwd5g/s1600/photo+3.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZXU-nN9ES3ZDoEkkZWxLVXMbR3PlznHzxE7GI6IEepXpsiShJoAy-c2b1lL2UY_mabcbdFaIwwTMJdiAh4izaiaEEXAdi1X2qLUZQYJI8is4OIb18mU_ASJ0fKNwFOiDw4XeCgwd5g/s1600/photo+3.PNG" height="320" width="180" /></a></div>
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">...yes that's fake hair ;-)</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">But themed FOOD?! Never really been my thing. Not on purpose, there just hasn't been an occasion I suppose. But if I love theme parties and food, you'd think I'd find a food theme party quite lovely.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">So I finally got the chance.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">At work today we had a themed pot luck. Given it's Memorial Day, it was red, white and blue food. The idea made me gag. What in the world could I make with only those colors and that isn't a Bomb Pop, because I most definitely would've been willing to bring those! ;-)</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">My first thought was those cheesecake filled strawberries. Never made them, but they look delicious, and fit the theme. To make them different and to hit all the colors I topped them with a Blueberry. I was happy with the final result. They looked good, tasted yummy and maybe possibly had a FEW less calories then like a red velvet cake...I mean there WAS fruit. Filled with sugar. and cream cheese. But I used TWO fruits sooooo...healthy, yeah, healthy! </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AZekguyXLu12XMToQN20oWMjlDvZRlFnquYYkpLlPH-iSG1PU_mByILzOwBhZ08uomaW3kr4j_Efo5ziJneX2tKEIfBpYHbITLfQZnib1fejaFooev02ylNCXE3q0nUtk8a2Ut9CCA/s1600/photo+3(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AZekguyXLu12XMToQN20oWMjlDvZRlFnquYYkpLlPH-iSG1PU_mByILzOwBhZ08uomaW3kr4j_Efo5ziJneX2tKEIfBpYHbITLfQZnib1fejaFooev02ylNCXE3q0nUtk8a2Ut9CCA/s1600/photo+3(1).JPG" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">If you skip the graham cracker crumbs on top the recipe would be gluten free. I know that there IS a gluten free graham cracker, so you'd just take that extra step of crushing those and Gluten Free Golden! </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Red, White and Blueberry Cheesecake Bites</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">2 lbs. strawberries</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1/2 pint blueberries</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">2 8oz blocks cream cheese</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">6 tablespoons powdered sugar</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">2 tsp vanilla</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">graham cracker crumbs</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">The beginning part is a bit finicky for my liking, but you start by coring the strawberries and removing the stems. I cut the tip of the bottom of the strawberries in order for them to stand upright. Mix together cream cheese, vanilla and powdered sugar. I thought throwing in a little lemon juice would kick it up a notch, or lime even, for the next time! Scoop cream cheese mixture into a large ziploc baggie and cut the tip of one of the corners to pipe into the berrys. Or if you're one of those fancy people, take out your piping bags...elitists. </span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Refrigerate before serving. I made them the night before and sprinkled the graham crumbs right before serving so they wouldn't get soggy.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">After that I thought if it's a pot luck im going to need FOOD FOOD. But red white and blue? </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">FINALLY the idea came, blue corn tortilla chips with salsa and white queso. But I wanted to present it in an impressive way. I wanted to make a flag like they do with those jello molds. So I came up with the idea using my words and recruited this super cute artsy guy to help me execute what I was thinking... </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">gosh he's cute.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">let's just pause and enjoy this moment.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">look at the cute guy.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">IGNORE THE MESSY KITCHEN.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">There's a cute guy there!</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">This food has no RECIPE because let's get real, I can't make awesome food AND display it this beautifully with so little time.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">White Queso </span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Mild Salsa</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Blue Corn Chips </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"> </span></span><span style="font-size: x-large;"><span style="font-family: "Courier New", Courier, monospace;">TA-DAAAAAAA!</span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: large;">stunning right? I love. love. LOVE.</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: large;">I even created my very first PIN on Pinterest so feel free to pin it to YOUR board and spread the blog love. </span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: large;">I Hope everyone had a blessed Memorial Day and reflected on it's meaning. Thank you to those who have served (or do), risked their lives and even those who've given up there lives to protect or Freedom.</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: large;">Happy Cooking! :-) </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: large;"> </span> </span></span>EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-15057866555998024722014-05-25T07:58:00.001-07:002014-05-25T07:58:45.746-07:00Wakey Wakey it's time for Egg Bake...ey!<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Who doesn't love a killer egg bake? You typically can prep the night before, or throw it in the crock making your Sunday morning breakfast easy peasy. I've always had a hard time eating breakfast, I'm just not hungry right when I get up, plus sleep is just so much better. So egg bake is perfect for me, because egg bakes usually range from 45 minutes to an hour. The perfect amount of time to throw it in, sleep just a little longer, make coffee or get a quick walk in while it bakes and you work up an appetite. My favorite thing in egg bake is green chilies. Even when I was the pickiest eater ever, I always loved whatever those, slimy, mildly spicy green things were. So I have faith, that even if you have picky eaters, they might not even notice. Just don't show them the recipe ;-)</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Last month I posted my first ever made-it-up-myself crock pot egg bake. Today was a new, didn't browse recipes to make one up. It was all my pretty little cooking mind! I'm very impressed with myself that for you, I kept track, took mental pictures and actually created a RECIPE! I'm so bad at actual recipes. I'm much more a little a this, a little of that, however much you want kinda girl! </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">So here it is!</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Sunday Sunrise Egg Bake</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">10 eggs</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 1/2 cups spinach, chopped</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 small can green chilies</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 bag frozen shredded hashbrowns</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4-5 thins slices deli ham</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 cup real bacon bits, split</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 cup milk</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 cup shredded gouda</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 cup colby jack cheese</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 1/2 tsp salt and pepper, each </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Preheat oven to 375. </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Grease 9X13 pan with cooking spray. Spread frozen hashbrowns evenly on bottom of pan. Sprinkle 1 tsp salt and 1 tsp pepper over top of hashbrowns. THIS IS KEY. Even if you add salt and pepper to the top of the egg bake, the hashbrowns will still taste bland at the bottom. Layer 1/2 the chilies, sprinkle gouda. Cover with the slices of deli ham. Finish off with the rest of the chilies, 1/2 cup colby jack cheese and 1/4 cup bacon bits. Beat eggs, milk, spinach and remaining salt/pepper. Pour over the pan of ingredients. Bake for 35 minutes, uncovered. Remove from oven, top with remaining colby jack cheese and bacon bits. Bake for 10 more minutes, until the egg had settled completely and the cheese gets yummy brown.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Enjoy!</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I'm scolding the man of the house as I type, I swear he ate HALF THE PAN...so I guess there's your confirmation that I made a good one!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqX2gw4SbqFsujJnI0N2MRGtelzbwMsqQnHcZ-3dUDxtss7HKP7qJmdxlptDwioW2nYpzVZYm0qZzXuWSyi1m97HQlb0yXB2S-rnQM9mGUSGY6ycO3PS_nvx6xXONpo48sg0tJi25iEw/s1600/photo+1(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqX2gw4SbqFsujJnI0N2MRGtelzbwMsqQnHcZ-3dUDxtss7HKP7qJmdxlptDwioW2nYpzVZYm0qZzXuWSyi1m97HQlb0yXB2S-rnQM9mGUSGY6ycO3PS_nvx6xXONpo48sg0tJi25iEw/s1600/photo+1(3).JPG" height="320" width="240" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Happy assembling, baking and eating! :-) </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span></span><br />
EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-70720302530012330132014-05-19T17:58:00.001-07:002014-05-19T17:58:23.852-07:00Byerly's Schmeyerlys<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">T</span><span style="font-family: Verdana,sans-serif;">here is nothing I love more than the Byerly's salad bar. Seriously. It's everything I ever wanted in a salad. A few years ago by the time I got done with toppings it was like finding a needle in a haystack to find the lettuce. Whoops!</span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">But I'm so over $10 salads. My latest was delicious and I got it under $5. VERY impressive. Until I really thought about the fact that I could make my own salad bar at home and get 5 times the meals for my money.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">So here's what I finally did today:</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbxXvja3Awkx5nLesNRzSUPH3v9-XcWIsyAb_tIu5EJy1HVvqoWrQ81RsPf3WU4-AWi4qMEKs80-sZujARY0Vf-jsFOju3zvtm3kAwcJIwk39FfU_LuR6gWKHmrw7uHTUqmpOOA0BkA/s1600/photo(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbxXvja3Awkx5nLesNRzSUPH3v9-XcWIsyAb_tIu5EJy1HVvqoWrQ81RsPf3WU4-AWi4qMEKs80-sZujARY0Vf-jsFOju3zvtm3kAwcJIwk39FfU_LuR6gWKHmrw7uHTUqmpOOA0BkA/s1600/photo(8).JPG" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">I totally forgot the cherry tomatoes. </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">fail.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">But look at all that green gloriousness.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Yes there's cheese, yes there's bacon.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">get over it.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">:-) </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">*Cucumbers</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">*Shredded Rotisserie Chicken</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">*Green Peas </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">*Colby Jack cheese</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">*Hard Boiled eggs</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">*Sunflower Seeds </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">*Bacon bits</span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">The possibilities are endless but these things are always my must haves. So go get your salad bar on ladies and gents, in the comfort of your very own fridge.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">Happy Prepping!! :-) </span></span><br />
EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-13878277257779869912014-05-15T18:35:00.002-07:002014-05-15T18:43:46.314-07:00Homemade, Scratch, Generation Passed Gluten Free Strawberry Shortcake or a Box of Bisquick....Shhhhh....<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFLbenBgaGA1eDZFELst122x96z_st4jj7YQEMFkeZe21jy6NX_1e4_mvqAXpkVi3pAWGwobcV8mpcUndbRkuqD_zMouVnwSfuYcl2oLSX5OwqLIqv_f12Jdue-WwApJ7O4XuwOLIiaQ/s1600/photo(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFLbenBgaGA1eDZFELst122x96z_st4jj7YQEMFkeZe21jy6NX_1e4_mvqAXpkVi3pAWGwobcV8mpcUndbRkuqD_zMouVnwSfuYcl2oLSX5OwqLIqv_f12Jdue-WwApJ7O4XuwOLIiaQ/s1600/photo(6).JPG" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">The First time I had Strawberry Shortcake at Trevor's mom's house I said uhhhh why are you making biscuits and wheres the little round yummy pre-made angel food cake?!</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">I think the Hamilton's about died. Ummmm you've never had REAL strawberry shortcake?? </span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">apparently not.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">I was like zero percent interested in eating a dry biscuit topped with strawberries, like negative even. Then I ate it. I could never go back. No way, now how, you can't make me. So of course my little baker had to find a way to scratch make them gluten free. </span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">We went to Target to get all the ingredients and sweet baby Jesus we saw it...</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">GLUTEN FREE BISQUICK.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">They've been approved by both mom's who couldn't believe it was A) so light and B) better than the original, Dad's and even all the critters. So while I'm sure now you're waiting on edge, like, okay so get on with the recipe I will leave you with the following.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1) Go to Target</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">2) Pick up GF Bisquick</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">3) Turn over the Box</span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">4) Follow the directions baby!</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Phew. That was easy.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Happy Baking!! :-) </span></span><br />
<br />EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-22733246936633155132014-05-15T18:31:00.001-07:002014-05-15T18:31:08.925-07:00Dorito Taco Bake: The Glorified NachoI was scrolling through Facebook the other day and up popped a recipe for Dorito Taco Bake. It looked simple, it looked yummy and it looked like it just needed to be in my belly. Plus- gluten free.<br />
So I picture texted Trev and said plllllllease....?<br />
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I got to work the next day and I had more people come up to me and ask for the recipe than ever before. My first thought was sure Trevor makes it and it's the most wanted recipe, seriously?! I sent a message to him letting him know everyone was dying for it to which he responded:<br />
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"really? it's like the dumbest recipe ever, it's glorified nachos!"<br />
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Well these glorified Nachos were delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0-swB95MvBqLeQ-tUBBHOjPEcZTX-KPNniMTmCkx1wGlfgEUhXPXnDM4cOAHs03GPK_xQIn8Wyg3tmmCg9rXAaDjpme1MZxxzzRgLfeFVOsa5qtfkCKFN4kVmhZoCsE3Ql042c_z5g/s1600/photo(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0-swB95MvBqLeQ-tUBBHOjPEcZTX-KPNniMTmCkx1wGlfgEUhXPXnDM4cOAHs03GPK_xQIn8Wyg3tmmCg9rXAaDjpme1MZxxzzRgLfeFVOsa5qtfkCKFN4kVmhZoCsE3Ql042c_z5g/s1600/photo(7).JPG" height="240" width="320" /></a></div>
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I had a few questions from people though:<br />
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Trevor HATES lettuce warmed up in any capacity...did it taste weird??<br />
-No crispy!<br />
Did the chips get all soggy from the tomatoes??<br />
-Nope Crunchety!<br />
Did you eat the whole pan?<br />
-Close! ;-)<br />
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So here it is, in all it's glory:<br />
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Glorified Nachos<br />
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1 7oz. bag Nacho cheese Doritios, crushed<br />
1 lb. hamburger<br />
1 pkg taco seasoning<br />
1 8oz package Cheddar<br />
1 8oz. package Mozzarella<br />
Shredded Lettuce<br />
Sliced Tomato<br />
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Layer Ingredients in 9x13 pan. crushed chips, meat, seasonings, 2/3 cheese, lettuce, tomato and remaining cheese. Bake at 350 for 15 minutes.<br />
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Annnnnnnd SCENE.<br />
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Happy Cooking!! :-) <br />
EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-29936237156455207492014-05-05T17:13:00.002-07:002014-05-05T17:13:32.752-07:00Gettin' Preppy With it<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-7LsWoSJjgLvwVppny9-1hrIlHSm8yLx2UVSLQIIuBCIsjxe6Q9uYe5tohc0qciWUoheKNBYVO9W5LNVt0eOn5ALqdly61els9dNzIuct3JnoYIDuzTpG2QN-xYzbgROQ8tVtspygw/s1600/photo.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-7LsWoSJjgLvwVppny9-1hrIlHSm8yLx2UVSLQIIuBCIsjxe6Q9uYe5tohc0qciWUoheKNBYVO9W5LNVt0eOn5ALqdly61els9dNzIuct3JnoYIDuzTpG2QN-xYzbgROQ8tVtspygw/s1600/photo.PNG" height="320" width="320" /></a></div>
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<span style="font-size: large;">I know, I know...what do I, the unmarried, non-mommy know about time management and organization? </span><br />
<span style="font-size: large;">If you consider jobs, like babies, then, I'm like octo-mom. So if I have time, YOU have time. </span><br />
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<span style="font-size: large;">I cannot stress the importance of prepping. It may LOOK impossible, but it sets you up for at least a week, of breakfast, snacks, lunches and sometimes even dinner. I spend about an hour on Sundays prepping (when I'm on point). I prep for the two of us. I created a "snack station" a little over a year ago that is filled primarily with healthy under 100 calorie snacks. There's no excuse for not having time to grab something when that's there and why waste money on expensive, unhealthy gas station snacks when you're on the go. </span><br />
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<span style="font-size: large;">While we're using the MyFitnessPal app I also try and figure out the calories in each snack pack and post it on each container. Yes, this takes more time, but if you know what calories you have to work with for the day, more or less, it's a lot easier to input and stay on track for the day. </span><br />
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<span style="font-size: large;">VARIETY IS KEY.</span><br />
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<span style="font-size: large;">Here are some examples of things i've put in our Snack Packs: </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">*Hummus </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">*Veggies</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">*fruits (fresh and canned)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">* pretzel thins</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">*hard boiled eggs</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">*caprese salad</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">*sandwich thin sandwiches</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">*salami cuts</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">*cheese cuts</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">*cashews</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">*cinnamon almonds</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">*mini quesadillas</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">*string cheese</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Happy Prepping!! :-)</span></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-44888735433418551882014-05-04T20:35:00.003-07:002014-05-04T20:35:33.305-07:00Rise and Shine it's crock-pot breakfast time!<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Ever wake up hungry but have like ZERO interest or time to cook and just wish breakfast would wake you up?? </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Well have no fear because crock-pot breakfast is here!</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">I've got two recipes for you this evening that could help start your day off right tomorrow! </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">I've never been a fan of oatmeal. ever. the texture has to be the most disgusting thing in the world, besides mushrooms of course. But why on earth would someone enjoy eating MUSH for breakfast?! Trev was the first one to introduce me to steel cut oats. He told me it was thicker than oatmeal so that I should give it a try. The first time I ate it, meh, okay, BETTER than oatmeal but no yummy big deal. Then one day I was browsing through Pinterest and I found a recipe, for Apple Pie Breakfast. oats. cinnamon. apples. How could you go wrong waking up to the smell of that deliciousness?? Not only did it take two seconds to put in the crock pot the night before but the intoxicating smell when I woke up was enough to make me think I died and went to Heaven. When I ate it I realized, yep, Heaven.</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Hot, Chunky, cinnamon applesauce Heaven.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Here's that recipe...</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Apple Pie Breakfast</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cups steel cut oats</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cups light apple juice (cider might kick it up a notch) </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">3 apples of your choice, I used gala</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 Tablespoons cinnamon </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Set crockpot on low for 8 hours. Wake up to the gloriousness and enjoy!</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">My second recipe is an egg bake, but cooks overnight in your crock. I'm not a big breakfast eater, but when I eat it I want the good stuff. I want eggs, I want bacon, I want hot sauce, I want. IT. ALL.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFJfMTwmM6QWZv7Hag2EUZT_bezdlBKffYmLJqhXfZbXeFu5xdsGVtVJOTjsNBrlJ2DVG8tAV_rlzpipuWuQFLD8tVXskExxW9vqiN74tAxoymaJYogNyLj765PxYykNgArMg7ekP7g/s1600/photo+1(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFJfMTwmM6QWZv7Hag2EUZT_bezdlBKffYmLJqhXfZbXeFu5xdsGVtVJOTjsNBrlJ2DVG8tAV_rlzpipuWuQFLD8tVXskExxW9vqiN74tAxoymaJYogNyLj765PxYykNgArMg7ekP7g/s1600/photo+1(2).JPG" height="320" width="240" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"> Crockpot Breakfast Casserole</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">30 oz. shredded hashbrowns</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 lb crumbled breakfast sausage, browned</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 jar Hormel Real Bacon Pieces (I always sub bacon with these as they are WAY lower on the fat and don't have to cook it!)</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups cheese of your choice</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">12 large eggs</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup milk</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp pepper</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups spinach</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1 small can green chillies</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">I layered the ingredients about three times. The first time I ever attempted to make a egg bake in the crock, I found it to be dry and not enough salt and pepper. I'm not someone who likes a lot of salt either, so for me to think it was bland well...so you might even add more than the salt it calls for. I also think it was dry because you just layered one ingredient on top of the other without mixing, so mix well. plus who doesn't want all the yummy ingredients in each bite? helllllo! </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Spray the crock with non-stick spray. layer 1/3 the hasbrowns at the bottom. sprinkle 1/3 sausage/bacon bits, then 1/3 of the cheese. In between each of these layers I snuck in the spinach and green chillies. repeat with two more layers. </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">In large mixing bowl whisk together eggs, milk, salt and pepper, then pour that mixture over the casserole in the pot. Cover and cook on low for 7-8 hours. This recipe made enough for the two of us to have breakfast for about a week and a half. Perfect for brunch, bridal showers orrrrr a week and a half of breakfast each day ;-)</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Happy Cooking!! :-) </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span>EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-70907069992100015402014-05-03T11:48:00.001-07:002014-05-03T11:48:10.476-07:00Not gluten free, Not healthy but they make me 'APPY!<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><i>If there's one thing I can't get enough of in food land, besides pizza and tacos, it's appetizers.</i></span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><i>They're generally easy</i></span></span>, <span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><i>mostly crock-pot adaptable and they make EVERYONE'S bellies happy. Unless of course there's something seriously wrong with you...</i></span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><i>I know it's so much more exciting when there are photos and you'd think given how often I make them there would be photographic evidence, however, today there are none. You're just going to have to suck it up and trust me! (You've seen what I can do so this part should be easy...)</i></span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><i><br /></i></span></span>
<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><i>So here we go on my tour of my all-time favorite go-to, must-have apps! </i></span></span><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">You just can't go wrong with anything buffalo chicken, and if you think it's wrong, baby, I don't wanna be right. Dips, Egg Rolls, Sandwiches, meatballs, pizza, the possibilities are endless. But my first ever, is my best ever and so here it is </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">#1 Requested:</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Buffalo Chicken Dip</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">2 large cans shredded chicken(if you're an elitist and you just can't do the can, rotisserie is always a great sub)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">2 blocks cream cheese (I use nefcheutel)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1 cup ranch or bleu cheese dressing</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1 cup Frank's hot sauce</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1 cup sharp shredded cheddar</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Crock pot low all day and if you don't have enough time, on high for at least 3 hours.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Serve with tortilla chips or crackers.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">#2 Requested:</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Reuben Dip</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1 can sauerkraut </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">4 packages Carl Buddig Corned Beef</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1/2 Thousand Island Dressing</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">8 oz. swiss cheese</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1 block Cream Cheese (again I use nefcheutel, if I can spare the calories and not the taste, I always will)</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Throw all ingredients in crock pot, 4 hours high or low all day. The longer you cook this one the better it gets. This recipe IS GLUTEN FREE, however you'll just have to dip with gluten free pretzels. My favorite thing to dip with is the flat pretzels or top the mini rye breads from the bakery section.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">*another cooks tip: I never liked sauerkraut until this recipe, I cook the kraut in a frying pan for 10- minutes or so to brown and take out the extra sour and it's TOTALLY worth the additional time!</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">#3 Requested:</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">The always simple</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Corned Beef Pickle Dip</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">*Everyone always loves those roll-ups, who doesn't? but I love this dip even more!</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">2 packages cream cheese softened (nefcheutel)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1 8 oz. light sour cream</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">4 packages Carl Buddig Corned Beef, sliced and diced</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">1 small jar pickle relish</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Mix all ingredients together and cool for at least an hour.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">The easiest way i've found to do the beef is just grab a pair of scissors and cut into strips and then into little squares. this is probably the hardest part of the recipe, so if you can't do that, I fear for whomever you cook for...Let's be honest.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Serve with crackers.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">#4 Requested:</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Hot and Cheesy Bruschetta Dip</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">anything with cheese sells itself, lets get real. Not only is this a favorite but it's also a Pampered Chef recipe! Which I love of course, because well, I'm a consultant and any shameless plug I can throw in is good ;-)</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">I've made this several ways. as a dip, as a topper, served with bread, on top of puff pastry. This recipe is so versatile!</span></span></i><br />
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<span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><i>The recipe can be found on my website!</i></span></span><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> http://new.pamperedchef.com/pws/pearlgrl/recipe/Appetizers+%26+Snacks/Hot+%26+Cheesy+Bruschetta+Dip/452005</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">And I guess, while you're there, if you wannnnted, you could check out our new products for Spring/Summer too! :-)</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"> Last but certainly not least </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">#5 Requested:</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Okay, it may not seem shameless anymore because it's another Pampered Chef recipe, but this one's a serious party fave...and it's my job so, ya know, get over it.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">Tangy Pepper Pecan Brie</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">I think people think brie and they think difficult and hoity toity, but it's easy and it'll make people THINK you're a fancy pants super star! That recipe can also be found on my website.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"> http://new.pamperedchef.com/pws/pearlgrl/recipe/Appetizers+%26+Snacks/Tangy+Pepper-Pecan+Brie/75013</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">I hope you've thoroughly enjoyed Appy Hour with me and if you have any questions about cooking, adaptations I may have etc. please feel free to ask!</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">'Appy Cooking! :-)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">*side note Gavroche, from Les Miserables, is my favorite character so as I typed, Appy over and over, I was 'appily sayin it in my best Gavroche accent.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;">You're Welcome. </span></span></i><br />
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" 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<i><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"> </span></span></i>EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com1tag:blogger.com,1999:blog-4428213302499813505.post-11210849622515332992014-05-01T20:35:00.002-07:002014-05-01T20:35:59.797-07:00Coffee Talk<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLf5HY6XGa0rFa7tZ4XzO5QT51i6-9Rt79WAVkrUz8IANYonJrC3HOKgW45t37aPhWJdVo2Fp0jb0xp96WUdFSxsrk-r4_9iyr90GM5dtQVs4AAmUj5aDI-RvHrji6WR_vF6IB7vXwNg/s1600/mocha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLf5HY6XGa0rFa7tZ4XzO5QT51i6-9Rt79WAVkrUz8IANYonJrC3HOKgW45t37aPhWJdVo2Fp0jb0xp96WUdFSxsrk-r4_9iyr90GM5dtQVs4AAmUj5aDI-RvHrji6WR_vF6IB7vXwNg/s1600/mocha.jpg" height="319" width="320" /></a></div>
But seriously.<br />
I know you're looking.<br />
I know you're checking out the recipes....<br />
What do you want more of?<br />
What's missing?<br />
What kind of recipe ideas are you looking for?<br />
Are you looking for things other than food advice?<br />
Now here's where I wait and listen....<br />
Your turn, ask away!EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-27808747243818221672014-04-30T18:55:00.002-07:002014-04-30T18:55:25.534-07:00Chinese "Takeout" Gluten Free and Guilt Free<span style="font-size: large;"><b>When I was thinking about what I wanted to make for Playoff food tonight I wanted something different. Typically we'd go the "bar food" route, but when I saw a recipe for Fried Rice on Pinterest I knew.</b></span><br />
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<span style="font-size: large;"><b>CHINESE!</b></span><br />
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<span style="font-size: large;"><b>One of Trevor's favorite places to go out to eat is Egg Roll King. It's cheap, its yummy and they give you A LOT of food. We tried going there once after we discovered Trevor needed to change to a gluten free lifestyle and while I thought it was still great, I think he felt it wasn't the same anymore. They cooked his favorite, orange chicken, for us using corn starch instead of flour to make it gf. However we usually go for the noodles with it and those don't have a substitution. </b></span><br />
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<span style="font-size: large;"><b>I felt like these recipes would require a lot more work than normal, but really it was SO SIMPLE, yes, probably even for the not so kitchen friendly. I also thought I'm never going to get it to LOOK like actual Chinese food, but I did and if I do say myself it looked MORE appetizing. I started to prep at around 7pm and by 7:45 it was being devoured. :-) </b></span><br />
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<span style="font-size: large;"><b> </b></span><br />
<span style="font-size: large;"><b> The "Fried" Rice Recipe went like this:</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>(and yes, I cheated, 90 second rice baby. I don't know about you but 30 minutes to cook rice? I don't have the time, or patience. So get over yourself...)</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>2 Packages Uncle Bens white rice (the 90 sec micro pacs)</b></span><br />
<span style="font-size: large;"><b>1 small bag Market Pantry Mixed veggies (I removed the beans)</b></span><br />
<span style="font-size: large;"><b>2 eggs</b></span><br />
<span style="font-size: large;"><b>4 Tbsp GF Soy Sauce </b></span><br />
<span style="font-size: large;"><b>1 drizzle Sesame Oil (not necessary but I think it added something)</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Heat sesame Oil in pan. add frozen veggies and cook until warm. Crack in two eggs, mix quickly as you'll want to break up the egg into small pieces. Once cooked, add the rice. Toss with soy sauce and drizzle sesame oil to finish.</b></span><br />
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<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Gluten Free Orange Chicken:</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>2 Packages Chicken Breast Tenders (I used Bare chicken, there's really no comparison)</b></span><br />
<span style="font-size: large;"><b>1 Cup Gluten Free Flour</b></span><br />
<span style="font-size: large;"><b>1 tsp salt</b></span><br />
<span style="font-size: large;"><b>1/2 tsp pepper</b></span><br />
<span style="font-size: large;"><b>juice of 3-4 Oranges</b></span><br />
<span style="font-size: large;"><b>2 Tbsp Balsamic Vinegar</b></span><br />
<span style="font-size: large;"><b>4 Tbsp Ketchup</b></span><br />
<span style="font-size: large;"><b>4 Tbsp Brown sugar</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Cut the chicken into cubes. I cut them into all sorts of shapes and sizes to try and make it look more like the takeout chicken. Mix together flour, salt and pepper. Toss chicken in bowl and coat with flour. Brown chicken in a skillet with oil, I would imagine vegetable oil is normally used but all I had is EVOO, so that's what I used. 4 minutes on each side, at least, I like to cook mine a little more just to be sure it's cooked. </b></span><br />
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<span style="font-size: large;"><b>While chicken is browning, mix together orange juice, vinegar, ketchup and brown sugar. </b></span><br />
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<span style="font-size: large;"><b>Once chicken is done add wet mixture to chicken, be careful as you put it into the skillet because it WILL splatter. Simmer for no more than 3 minutes as the sauce thickens quick. Remove from heat and Enjoy!</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33iiYrmdaXT-xbCjpw4yfUYPazmLMwgbjbR5k9Ud5Ktv09x5Hgeow01lZ5dlALr59Auv1pm1Sigt3zVmEfMjSakaaMKbLY6QOabuDm5_NF0YTpIoMuEMsrTX0Bp1OBc_zxMRZkuh9lw/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33iiYrmdaXT-xbCjpw4yfUYPazmLMwgbjbR5k9Ud5Ktv09x5Hgeow01lZ5dlALr59Auv1pm1Sigt3zVmEfMjSakaaMKbLY6QOabuDm5_NF0YTpIoMuEMsrTX0Bp1OBc_zxMRZkuh9lw/s1600/photo+5.JPG" height="240" width="320" /></a></div>
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<span style="font-size: large;"><b>Happy Cooking! :-)</b></span>EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-25902892590904277542014-04-29T16:32:00.001-07:002014-04-29T16:32:18.414-07:00One step, two step, three step, PREP!<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">I know I've talked about how much I love to pre-pack, mainly on Sundays when I have the time. Not only does it make it easy to just grab and go but it saves you money not picking something up on a daily basis at the store on your way to work! I like a lot of variety with what I refer to as my snack packs. I try to make sure I balance what I put in them as well: fruits, veggies, protein etc. Joining the gluten free lifestyle has made this a little more tricky for me to come up with different ideas. I often bring several things on Mondays to work because I'm not always in the mood to eat what I've packed....</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">"its freezing outside and I have a cold sandwich??"</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">"its so hot outside and all I have is soup!"</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">That used to happen to me a lot.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">Like A LOT A LOT.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">Not anymore!</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">One of my favorite things I missed changing over to gluten free is mini quesadillas. Thankfully I finally got smart and remembered we can eat the soft corn tortillas! Horray!</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">So I made the following snack packs to finish up the rest of the work week for me and my honey: yum yum!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhhNHTdbMRzP2qmLyzQEMcaJoQkAmH13mtw7IwGqcDSXCo0kgi_QgWdxDzEqASkUhoDOYmEu9pIgghOd8LNZUQ9ANPfrDUDhiIMEjm9Q6OFZKHzucomnIEkPShDHcPUeEJVioQ9kJiw/s1600/adillas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhhNHTdbMRzP2qmLyzQEMcaJoQkAmH13mtw7IwGqcDSXCo0kgi_QgWdxDzEqASkUhoDOYmEu9pIgghOd8LNZUQ9ANPfrDUDhiIMEjm9Q6OFZKHzucomnIEkPShDHcPUeEJVioQ9kJiw/s1600/adillas.jpg" height="320" width="240" /></a></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">Each snack pack has either fruit, veggies or both to accompany the "main dish."</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">I made two with </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">*Pizzadillas (Colby Jack cheese and turkey pepperoni)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">*Chicken Bacon Quesadillas (Rotisserie chicken, bacon bits, spinach, gouda and hot sauce)</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">Hopefully this will give you a few more ideas of what to put in your snack packs! </span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">Happy Prepping!! :-) </span></span>EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-80073673720634954182014-04-28T18:43:00.002-07:002014-04-28T18:43:47.253-07:00Just call me Emilia: Pablano Pasole gets a serious OLE!<span style="font-family: Verdana,sans-serif;">I was looking to do some authentic mexican cooking as I love to play around with food from different cultures and well, Mexican is probably mi favorito! ;-) (see what I did there?)</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">I had never eaten hominy but had heard the word before, never broiled the skin off a pepper or seen an actual tomatillo. So while at first I was overwhelmed, the end result was simpler than I thought and BOY WAS IT WORTH IT!</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQBikkLItSaOiOhw_6fbbdI1UGzorKnwighnDuKfds0s2KHdIu3z7hXP4hUkQ5m03rHyyEBvQADcLFXsQXBMDiFtU0IY70JshEkJrVhV_WZIzoxbXbDC0JHyR519kWJ3k8WXK0UgyCg/s1600/pablanopasole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQBikkLItSaOiOhw_6fbbdI1UGzorKnwighnDuKfds0s2KHdIu3z7hXP4hUkQ5m03rHyyEBvQADcLFXsQXBMDiFtU0IY70JshEkJrVhV_WZIzoxbXbDC0JHyR519kWJ3k8WXK0UgyCg/s1600/pablanopasole.jpg" height="320" width="320" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">I followed Rachael Ray's recipe found here:</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">http://www.rachaelray.com/recipe.php?recipe_id=5385</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">I most definitely topped with fresh avocado (which Trev hates but LOVED with this)</span><br />
<span style="font-family: Verdana,sans-serif;">and light sour cream.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">It's so hard to even describe the flavor, besides the fact that there are so many textures going on with the hominy and avocado, the lime alerts your tastebuds, the cilantro kicks it up a notch and the smooth avocado just melts in your mouth. </span><br />
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<span style="font-family: Verdana,sans-serif;">Feliz Cocina! </span><br />
<span style="font-family: Verdana,sans-serif;">:-) </span>EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-76567969516157376652014-04-28T18:28:00.000-07:002014-04-28T18:28:06.860-07:00Squash is the new Noodle! <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This was the second spaghetti squash recipe I tried and YUM YUM YUM!</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Seriously if you've never tried squash, YOU MUST.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Squash is the PERFECT substitute to kick the carbs and make this a gluten free meal! </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Lasagna Style Spaghetti Squash </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /> Ingredients:<br /> 1 spaghetti squash<span class="text_exposed_show"><br /> 1 lb Italian sausage or any choice of meat (I used ground turkey)<br /> 2 cups of your favorite pasta sauce <br /> 2 tablespoons fresh basil<br /> ½ cup ricotta cheese<br /> ½ cup shredded mozzarella cheese (plus extra for topping)<br /> Olive oil or coconut oil<br /> salt & pepper<br /> <br /> Roasting the squash<br />
Pre-heat oven to 400 degrees. Wash spaghetti squash, cut off stem and
slice squash lengthwise. Scoop out the seeds and gunk. (save the seeds
and roast them!) Brush with oil, season with salt and pepper, and place
in baking dish (9×13 works well) with a little water in the bottom of
the dish — as the squash cooks, you can add more water if it dries up.
Roast for 45-60 minutes, depending on squash size, or until inside is
soft and easily “fluffs” with a fork. It will look like very tiny
spaghetti noodles… hence the name, cool huh? <br /> <br />
While squash is roasting, brown Italian sausage in large skillet over
medium heat. Remove sausage from the pan drain and set aside.<br /> Add sauce to the pan and simmer. Add the sausage back into the sauce.<br /> <br /> In a bowl, combine the ricotta, mozzarella, and fresh basil, set aside.<br /> <br />
When squash is tender, remove from oven and using a fork, scoop, fluff,
flake, scrape, whatever you’d like to call it, to get the inside of the
squash to look like spaghetti noodles. You don’t have to get at ALL of
the squash, you can scoop more later when you get to the bottom after
it’s been filled and you’re enjoying it for dinner.<br /> <br /> Now we
FILL THEM! Start with a scoop of the red sauce, followed by a layer of
the cheese mixture, (you can add extra mozzarella on each layer too!)
and repeat the layers until you’ve over filled your squash, ending with a
layer of red sauce and then topping them with mozzarella. Totally over
fill these suckers. <br /> <br /> Turn the oven to broil and put them back in to brown up the cheesy top. Enjoy!</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="text_exposed_show">This recipe is SO filling, makes great leftovers and you won't feel guilty about gobbling it up :-) </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="text_exposed_show"><br /> </span></span><br />
<span><span class="text_exposed_show"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">HAPPY COOKING! :-)</span><br /> </span></span>EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-36947290746739270522014-04-27T18:03:00.001-07:002014-04-27T18:03:42.783-07:00Pinterest: it's whats for dinner (and dessert!)<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">For dinner tonight I decided to try out some Pinterest recipes, made some adaptations for taste and to make it all gluten free.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">For dinner I made Cafe Rio Chicken</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">There are several things that make this recipe easy:</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">*very few ingredients </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">*Crockpot</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">The recipe is as follows:</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 lbs chicken</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 small bottle zesty italian dressing</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 pkt hidden valley ranch dip mix (I used my homemade gf ranch)</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 teaspoons cumin</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 teaspoons chili powder (I used homemade gf taco seasoning)</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Pepper to taste</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup water</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Throw all ingredients and cook on low for 8 hours</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">or high for 4-6 hours. I always think the longer you cook the better. I shredded the chicken and laid it over a bed of Archer Farms Southwestern Quinoa.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">350 calories for a cup of the chicken and a serving of the Quinoa. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> To finish up a yummy food day I made Glazed Orange Bars</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8g8EDcmrwKq3ReVBGbMxwgoPbdn3wFoOT05Tt-qRbKV1OqNXmNQjitdLnN2ZshABIz9MDrqrOZ9pCwtQ4SSGirGYQWIq9EeBv92lKp_KsL9sguR8VDUk7Z6fgIWElh9Ecj865AhkIA/s1600/orangeglaze.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8g8EDcmrwKq3ReVBGbMxwgoPbdn3wFoOT05Tt-qRbKV1OqNXmNQjitdLnN2ZshABIz9MDrqrOZ9pCwtQ4SSGirGYQWIq9EeBv92lKp_KsL9sguR8VDUk7Z6fgIWElh9Ecj865AhkIA/s1600/orangeglaze.jpg" height="240" width="320" /></a></div>
<br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">This is where all the work you did on making dinner healthy goes pfft.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">But it was delicious and totally worth it!</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Here's Where I found the recipe and only had to switch out the flour for gf flour to make it edible for my dear heart....</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> http://www.butterwithasideofbread.com/2013/03/glazed-orange-bars.html</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Happy Cooking! </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">:-) </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> </span></span><br />
<br />EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-30424110968860588602014-04-27T13:20:00.002-07:002014-04-27T13:20:33.048-07:00Questions, Comments, Suggestions....?I think the hardest part of blogging is trying to figure out if anyone is even listening...<br />
Why do I take the time to type if no one is reading? <br />
I've gotten several kudos via facebook and emails sent telling me people have tried recipes and that they were a hit but I wanna know MORE.<br />
<br />
I wanna know YOUR questions.<br />
I wanna know what YOU'RE looking for.<br />
I wanna know how I can help YOU be successful.<br />
So that I know what to write about!<br />
<br />
What kind of recipes are you looking for? yummy? pick eaters? gluten free? healthy?<br />
Are you trying to learn how to make a roux? caramelize onions?<br />
Looking for the must have tools for your kitchen? <br />
All of the above?<br />
<br />
IM HERE TO HELP!<br />
So if you follow my blog, please feel free to ask me any questions, post comments, give ME tips that you have!<br />
<br />
Ready, Set, GO!<br />
<br />
:-)EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-21283209848397917012014-03-28T13:07:00.001-07:002014-03-28T13:07:23.191-07:00Chicken, Proscuitto, Asparagus Roll Ups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEiSD1BnM3S6ZTo0R6LQnyW4OvoXsxN2Jx52tF69ZNhNFOMUxopPodNtMfWKoMQTTqzRz9pti9i3mHmnT4wdIUnJqhRZXlm_8iiZ0woMsoQOGiAHLtI49RYFXZBzFnpzOu8ZM5TW0MQ/s1600/prusciuttochicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEiSD1BnM3S6ZTo0R6LQnyW4OvoXsxN2Jx52tF69ZNhNFOMUxopPodNtMfWKoMQTTqzRz9pti9i3mHmnT4wdIUnJqhRZXlm_8iiZ0woMsoQOGiAHLtI49RYFXZBzFnpzOu8ZM5TW0MQ/s1600/prusciuttochicken.jpg" height="240" width="320" /></a></div>
<br />
So I recently whipped this up on a whim and everyone who ate it was certainly glad I did.<br />
The following post was written after a friend made it for her family:<br />
<br />
<span class="userContent" data-ft="{"tn":"K"}">"Oh my
gosh!! My family went crazy over the chicken last night! Trent asked if
I had been watching Chopped, on Food Network! Lol seriously start a
blog...like today...I don't know how to top it tonight at dinner!"</span><br />
<br />
<span class="userContent" data-ft="{"tn":"K"}">I informed her I did have a blog but I haven't written in it since 2011! Yikes! So thanks to Katie for the kind words and Kristin K for suggesting I start it up again as well :-) </span><br />
<br />
<span class="userContent" data-ft="{"tn":"K"}">2 Large chicken breasts, cut in half lengthwise, to make it thinner and easier to roll</span><br />
<span class="userContent" data-ft="{"tn":"K"}">The following ingredients are PER chicken breast: </span><br />
<span class="userContent" data-ft="{"tn":"K"}">2 slices thin prosciutto </span><br />
<span class="userContent" data-ft="{"tn":"K"}">1 Tbsp Chive and Onion Cream Cheese</span><br />
<span class="userContent" data-ft="{"tn":"K"}">3 spears asparagus</span><br />
<br />
<span class="userContent" data-ft="{"tn":"K"}">I took each chicken breast, spread on cream cheese, layered with prosciutto, laid 3 spears towards the end of chicken, rolled and placed on EVOO drizzled baking sheet, with the rolled end of chicken face down, so that your chicken doesn't unravel while it bakes. Grind cracked black pepper over top, bc everything's better with a little kick. Bake at 400 for 25 minutes or until chicken is fully cooked. </span><br />
<span class="userContent" data-ft="{"tn":"K"}"><br /></span>
<span class="userContent" data-ft="{"tn":"K"}">Happy Cooking!! :-)</span>EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-30064586497968962014-03-28T12:52:00.000-07:002014-03-28T12:52:26.821-07:00Thai Peanut Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHU50rr5aBBkrj3Cav5TaEIlQDrwGooD2h7mcPEUpp-vlasKpIItzpw4fVpLIH24kbuc9_qrDB5QkJ8_dhwVBBnOHmnQGqheJVegSf7jiZoPgXGzIucX39EKXSKjgX79CcSdooOEiG5w/s1600/thaichicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHU50rr5aBBkrj3Cav5TaEIlQDrwGooD2h7mcPEUpp-vlasKpIItzpw4fVpLIH24kbuc9_qrDB5QkJ8_dhwVBBnOHmnQGqheJVegSf7jiZoPgXGzIucX39EKXSKjgX79CcSdooOEiG5w/s1600/thaichicken.jpg" height="320" width="240" /></a></div>
<br />
To say that this is the easiest recipe EVER, would be an understatement.<br />
If you cant brown chicken, throw in a bag of broccoli slaw and drizzle with bottled thai peanut sauce, you need my help, like STAT.<br />
<br />
This recipe makes you feel like you're eating naughty, delicious take out, when in reality, its all protein, veggie deliciousness!<br />
<br />
1 Pkg Boneless Skinless Chicken Breast<br />
1 pkg Broccoli Slaw<br />
1/2 bottle Gluten Free Thai Peanut Sauce<br />
Optional:<br />
Cilantro<br />
Honey roasted peanuts, small handful to top (this is optional but HIGHLY recommended) <br />
<br />
When I first made this I was trying to beat Trevor home from work to have dinner ready after going to the grocery store, this recipe took me no longer than 10 minutes, easy.<br />
<br />
I started by cubing up the chicken, browning, and adding a DASH of the sauce to marinade the chicken a little. Here's where it gets super tricky, open bag of broccoli slaw, dump over chicken, top with thai peanut sauce and saute for 5 minutes. Can you even handle it?? I hope you can because literally, that's ALL it takes!<br />
<br />
1 cup is 165 calories. And honestly, sometimes its even better warmed up the next day....<br />
<br />
Happy Cooking!! :-)EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-54816557170617796372014-03-28T12:43:00.000-07:002014-03-28T12:43:19.625-07:00Philly Cheesesteak Stuffed Pepps <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNEWul3Nf1gYKz7N4e5f0lpbjCRFrYPTP3DFY9iHbiwvy-P93ptHINk0wXMxru8YgY9kC8vCPunlUYtTGvcA6ZzYh6559QOaNRioCoCO_liAK3F_QZopTXJk0DH2NFWwYbmgAzUdUOA/s1600/phillycheesesteakpeps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNEWul3Nf1gYKz7N4e5f0lpbjCRFrYPTP3DFY9iHbiwvy-P93ptHINk0wXMxru8YgY9kC8vCPunlUYtTGvcA6ZzYh6559QOaNRioCoCO_liAK3F_QZopTXJk0DH2NFWwYbmgAzUdUOA/s1600/phillycheesesteakpeps.jpg" height="240" width="320" /></a></div>
This recipe is ALL the taste, minus all the carbs and definitely a favorite in our household. I have never liked onions, I still say I don't like them, until I perfected the art of the caramelized onion. In all honesty, it was learned through googling. Google and YouTube are my saving grace often.<br />
<br />
The recipe for us two, or one half each for a family of four:<br />
<br />
2 large Green Peppers, seeded and halved<br />
1 medium sized yellow onion<br />
1/2 lb deli roast beef<br />
4 cloves of garlic, diced<br />
4 slices provolone cheese<br />
<br />
First I caramalize the onion (we all have our own ways, google it ;-) )<br />
When that process is about finished I add the diced garlic to the pan to brown and kick the flavor up a notch. If you like your peppers softer, drizzle a small amount of EVOO over the halved, seeded peppers and toss in the microwave for a few minutes.<br />
<br />
Preheat oven to 350. Place peppers on sheet pan, if you didn't throw them in the microwave, drizzle a SMALL amount of olive oil on them now. Stuff the peppers in the following order. 2-3 slices roast beef top with caramelized onions. top with one slice of provolone cheese. Then for looks, I like to top off with a few more onions. I always finish off with a little cracked pepper. Bake for 20 minutes or until cheese is a gorgeous golden brown.<br />
<br />
The calories from skipping the bread, or in our case the fact that we have to eat gluten free, make this recipe one of our favorite healthied up meals.<br />
<br />
Happy Cooking! :-)EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-86224661793373727782014-03-28T12:30:00.001-07:002014-03-28T12:30:19.761-07:00Breakfast Go-To<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVoQcpE6viyHtX2eNab5C5e4qMP44YB4mI7hE2Bawt0-dRRemJscxUIOhU_2dttPtBZU-x3PXoyA5PZlNHYC7z-V4ipTgjOsVqPlxPdzGF4XSS7nqSelHbAW2nG3UULO-tYHbRvxX6JQ/s1600/breakfastgoto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVoQcpE6viyHtX2eNab5C5e4qMP44YB4mI7hE2Bawt0-dRRemJscxUIOhU_2dttPtBZU-x3PXoyA5PZlNHYC7z-V4ipTgjOsVqPlxPdzGF4XSS7nqSelHbAW2nG3UULO-tYHbRvxX6JQ/s1600/breakfastgoto.jpg" height="320" width="240" /></a></div>
When I decide that a hot breakfast is better than more sleep (this is NOT often) I always turn to my go-to meal.<br />
<br />
Recently Ive started using Brown eggs. Yes, it kills me to spend more money on eggs than I have to, but there is a HUGE taste difference!<br />
<br />
I make my omelet as follows...<br />
<br />
2 Brown Eggs<br />
Spinach 1/2 cup torn up<br />
hot sauce (how ever much you like)<br />
1/4 cup cheese of your choice<br />
Optional:<br />
*often I add 2 Tbsp of bacon bits, 25 calories, easy and yum!<br />
<br />
It's filling, a great way to start my morning healthy, gluten free and delicious.<br />
<br />
Happy Cooking! :-) EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0tag:blogger.com,1999:blog-4428213302499813505.post-2443219122592492762011-10-16T11:41:00.000-07:002011-10-16T11:41:44.683-07:00Extreme Couponer (in-training)After much coupon clipping and planning today was finally my day. The list was LONG. including groceries, toiletries, medication etc. As the cart got more and more full I was just like the people of Extreme Couponing my heart was beating out of my chest...Just unloading the cart my mind was going crazy. I completely filled the belt and needed more space. Going over some (expensive) things Trevor had added to the cart, looking at all the fresh produce and meat. I did end up finishing the way I wish I would have but was very happy to discover in coupons alone, just those "useless pieces of paper" I save NINETY EIGHT DOLLARS! First step was using Trevor's Target discount, instant $19.55 removed. Phew. As I'm watching some coupons come up "coupon not found accept anyway" I'm thinking pleaseeee lady, accept anyway. 16 of the items were on sale as well so I felt pretty good about it. Here was my final haul:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxBJOjnCltlOONO4tdvHWXfig2vGQNqc-0CDho-MekO9xA3l1PNpaKFpbqND-rc4BNFZmNReyyz2CU8UIwe7stfS6vaP3__DPFRZXfQG1nYuAPjpuFZCTku1SNgCZks2x_LJR9AVPvA/s1600/imagejpeg_2_21%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxBJOjnCltlOONO4tdvHWXfig2vGQNqc-0CDho-MekO9xA3l1PNpaKFpbqND-rc4BNFZmNReyyz2CU8UIwe7stfS6vaP3__DPFRZXfQG1nYuAPjpuFZCTku1SNgCZks2x_LJR9AVPvA/s320/imagejpeg_2_21%25282%2529.jpg" width="238" /></a></div><br />
<br />
8 lbs of chicken<br />
2 lbs italian sausage <br />
4 lbs fresh fruit<br />
6 lbs fresh produce<br />
5 lbs fresh cheeses<br />
deli meats<br />
frozen pizza<br />
yogurt<br />
butter<br />
almond milk<br />
almonds<br />
steel oats<br />
eggs<br />
6 cans of soup<br />
2 bottles of v8<br />
fresh tortellini<br />
several more items...<br />
<br />
<br />
2 boxes of heartburn medication orig. $10.49/each for $3<br />
toilet paper<br />
Kleenex<br />
Paper Towels<br />
2 boxes tampons<br />
heat pads<br />
Trevors expensive mouthwash (cough cough)<br />
4 Nivea lip balms for less than $2<br />
toothpaste<br />
glad containers<br />
<br />
<br />
<br />
GRAND TOTAL: 7 bags of groceries/toiletries= $115!<br />
<br />
I will bow now. I was aiming for more like $80 but still feel very accomplished in today's shopping haul! SO next time you go to throw away those coupons stop and remember $98 savings and I clipped for mayyybe 20 minutes. When you throw those ads you're throwing money out the window, take 20 minutes out of your day and keep that $ in your wallet and fill those cupboards/bellies!!<br />
<br />
p.s. I DO apologize for my failure to blog and give you my word I will continue to keep you posted on my recipes and savings as I am trying out two new recipes today!<br />
<br />
XoXo Em :0)EmDIZzlehttp://www.blogger.com/profile/18165731843914826646noreply@blogger.com0