tag:blogger.com,1999:blog-14147783488239078502024-03-04T23:27:42.627-08:00Jenni's Menu BoardElevating family cuisine with delicious, healthy recipes and tips to help you nourish the ones you loveJenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-1414778348823907850.post-84563219618687312442018-05-27T08:59:00.000-07:002018-05-27T08:59:29.228-07:00Make-Ahead Memorial DayMy family will be in town for Memorial Day this year! Unfortunately, I will be the last one to arrive at my house... So, I stocked my fridge with these yummy, make-ahead sides! Add an easy main course like take-out chicken or burgers on the grill, slice up a watermelon, stock your freezer with Bomb Pops and Drumsticks and you're good to go! Enjoy!<br />
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<a href="http://jennismenuboard.blogspot.com/2017/05/tastes-of-summer.html">Corn and Cucumber Salad</a></div>
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<a href="http://jennismenuboard.blogspot.com/2017/01/book-club.html">Mac 'n' Cheese</a></div>
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<a href="http://jennismenuboard.blogspot.com/2017/09/bring-on-september.html">Holly's Potato Salad</a></div>
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<a href="https://www.ifyougiveablondeakitchen.com/2016/05/15/patriotic-mini-whoopie-pies/">Red and Blue Velvet Whoopie Pies</a></div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-89757873758683947192018-05-02T12:27:00.000-07:002018-05-02T13:26:06.874-07:00Picnic in the Park<div dir="auto" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; direction: ltr; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: inherit;">Last Friday, I hosted a "Picnic in the Park" as part of<a href="http://turnerfarm.org/share-a-plate/" rel="noopener noreferrer" target="_blank"> Share-A-Plate Cincinnati</a> - a citywide collection of community hosted dinner parties with the mission of raising awareness and funds for Cincinnati Children's Cancer and Blood Diseases Institute Build-It Bites program. (Build-it Bites is a culinary health education program for children going through cancer treatment.)</span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; direction: ltr; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I put together <span style="background-color: transparent; color: black; direction: ltr; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">gourmet picnic baskets that m</span></span>y family and friends purchased, and we met up at a local park for dinner. Many others friends and family also generously donated money. <span id="goog_273495264"></span><a href="http://turnerfarm.org/share-a-plate/">Click here if you would like to make a donation to Share-A-Plate Cincinnati!</a></span></div>
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I used my favorite picnic menu from a 1998 <span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.46px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 21.69px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Better Homes and Gardens Annual Recipes cookbook that I have. (Some of these recipes also appear in one of my previous posts, <a href="http://jennismenuboard.blogspot.com/2017/05/on-go_30.html">"On the Go."</a>)</span></div>
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<b>1.</b></div>
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Roast Beef & Red Pepper Sandwiches <span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">(adapted from Better Homes and Gardens, June 1998)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-rwRsLOwB91lPhiw-5e4pxrVWI-3uyZoukad3lpyppT0YLzIl2BCRHnPITAtixEZVBEuN47wwLlZx4YUKFCRWkd-d9Oc2Jr_kMlQXlrJ7GqU60qclbwOjQWtItU_UgdsKoah3SO27yY/s1600/IMG_20180427_131010889_HDR.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-rwRsLOwB91lPhiw-5e4pxrVWI-3uyZoukad3lpyppT0YLzIl2BCRHnPITAtixEZVBEuN47wwLlZx4YUKFCRWkd-d9Oc2Jr_kMlQXlrJ7GqU60qclbwOjQWtItU_UgdsKoah3SO27yY/s400/IMG_20180427_131010889_HDR.jpg" width="400" /></a></div>
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Serves 1</div>
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INGREDIENTS</div>
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2 <a href="https://www.kroger.com/searching#?query=mini%20Naan&facet=Products&page=1" style="color: #98cb00; text-decoration: none;" target="_blank">Stonefire Mini Naan Flatbreads</a></div>
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1 T. olive oil mayo</div>
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<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 T. Dijon mustard</span></div>
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<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 t. prepared horseradish (optional)</span></div>
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<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "times new roman"; font-variant: normal; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">4 thin slices cooked roast beef</span></span></div>
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2 oz. <span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "times new roman"; font-variant: normal; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "times new roman"; font-variant: normal; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">sliced roasted red peppers</span></span></span></div>
<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 21.69px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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1 slice Monterey Jack cheese</div>
<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 21.69px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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1/3 cup baby spinach leaves</div>
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DIRECTIONS</div>
<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 21.69px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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Spread mayo, mustard and horseradish (if using) on one flatbread. Top with next four ingredients and the other flatbread. Slice in half and serve.</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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<b>2.</b></div>
<div style="text-align: left;">
Turkey & Chutney Sandwiches<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><span style="background-color: transparent; color: #323232; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">(adapted from Better Homes and Gardens, June 1998)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaS9aNSAgKAkPc7H1718pPe_pT3BSHBWa0J8PIpBZhTYN5fdnbEEQRbkF7JZAnmhy_b39Icw50wb9mAhITV8MMTzyc_CurhUisfHTQa1Evk7vmq16XSmc01fuDWO8kuQ2xTU2f2yIKNs/s1600/IMG_20180427_143538566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaS9aNSAgKAkPc7H1718pPe_pT3BSHBWa0J8PIpBZhTYN5fdnbEEQRbkF7JZAnmhy_b39Icw50wb9mAhITV8MMTzyc_CurhUisfHTQa1Evk7vmq16XSmc01fuDWO8kuQ2xTU2f2yIKNs/s400/IMG_20180427_143538566.jpg" width="400" /></a></div>
<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 21.69px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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Serves 1</div>
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INGREDIENTS</div>
<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 21.69px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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2 <a href="http://2%20stonefire%20mini%20naan%20flatbreads/" style="color: #98cb00; text-decoration: none;" target="_blank">Stonefire Mini Naan Flatbreads</a></div>
<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 21.69px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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1 T. olive oil mayo</div>
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<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 T. chutney (a spiced fruit jelly found in the Indian section of the supermarket)</span><b></b></div>
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</span>
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4 thin slices cooked turkey</div>
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<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "georgia" , "utopia" , "quot"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 21.69px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span></div>
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1 thin slice gouda cheese</div>
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<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 T. shredded carrots</span></div>
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1 large romaine leaf</div>
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<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 fresh tarragon sprig</span></div>
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DIRECTIONS</div>
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</span>
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Spread mayo and chutney on one flatbread. Top with next five ingredients and the other flatbread. Slice in half.</div>
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<b>3.</b></div>
Pineapple & Cream Cheese Sandwiches<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><span style="background-color: transparent; color: #323232; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">(adapted from Better Homes and Gardens, June 1998) -<span style="color: lime;"> V</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRK153RnwbMjW1Yx2VVt0yXheubJSRNqhdaupDUCRWlzImq8FBVugEu5gDBFOAip1Oboe2nvF1_fJrmchLO52j4zIHVocyglhXfzcJLjOTX4gobBS2V5PRE2WT1q9ItD4TVar5-qHmKS8/s1600/IMG_20180427_095721002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: lime;"></span><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRK153RnwbMjW1Yx2VVt0yXheubJSRNqhdaupDUCRWlzImq8FBVugEu5gDBFOAip1Oboe2nvF1_fJrmchLO52j4zIHVocyglhXfzcJLjOTX4gobBS2V5PRE2WT1q9ItD4TVar5-qHmKS8/s400/IMG_20180427_095721002.jpg" width="400" /></a></div>
Serves 6<br />
INGREDIENTS<br />
<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">12 </span><a href="http://2%20stonefire%20mini%20naan%20flatbreads/" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #98cb00; font-family: Times New Roman; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" target="_blank">Stonefire Mini Naan Flatbreads</a><b></b><br />
16 oz. whipped cream cheese<br />
16 oz. crushed pineapple, drained<br />
1/3 cup dried cranberries<br />
1/4 cup shelled sunflower seeds<br />
6 T. shredded carrots<br />
DIRECTIONS<br />
Combine cream cheese and pineapple and spread evenly on all 12 flatbreads. Sprinkle cranberries and sunflower seeds on 6 flatbreads. Sprinkle carrots on the other 6 flatbreads. Top the 6 cranberry and sunflower seed flatbreads with a carrot flatbread. Slice in half.<br />
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<b>4.</b></div>
<b></b>Gazpacho<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><span style="background-color: transparent; color: #323232; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">(adapted from Better Homes and Gardens, June 1998)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0TgUGFCpbs2t5-FPS0AqS8zdfBvhb623wFSPorUndHgMcUBIKbYJzlbyhW6aLE89ZdrxNr3D5KmnUYi7ri87p1aVTjb8uRGvSMtCYxSKlml6icNs4jd6y_j5s9cmTS6UPeyj3VxktXs/s1600/IMG_20180426_151051291.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0TgUGFCpbs2t5-FPS0AqS8zdfBvhb623wFSPorUndHgMcUBIKbYJzlbyhW6aLE89ZdrxNr3D5KmnUYi7ri87p1aVTjb8uRGvSMtCYxSKlml6icNs4jd6y_j5s9cmTS6UPeyj3VxktXs/s400/IMG_20180426_151051291.jpg" width="400" /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjx3O5Pp3azXyDNusjYkoLTcO_k7yEHg_OhMVwJKovrf09qUKuFxLGkbn2MEEUXOFuWnCKX9C7rIg0FAaHku7X43u5SdQSne9AXqJU02rCQqU5wYK9CTWynpwKnByKfWHIK95d6TZ0Ks/s1600/IMG_20180425_140626735_HDR.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjx3O5Pp3azXyDNusjYkoLTcO_k7yEHg_OhMVwJKovrf09qUKuFxLGkbn2MEEUXOFuWnCKX9C7rIg0FAaHku7X43u5SdQSne9AXqJU02rCQqU5wYK9CTWynpwKnByKfWHIK95d6TZ0Ks/s400/IMG_20180425_140626735_HDR.jpg" width="400" /></a></div>
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Serves 7</div>
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INGREDIENTS</div>
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15 oz. can Italian-style tomatoes</div>
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2 cups yellow cherry tomatoes</div>
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15 oz. can chickpeas, drained and rinsed</div>
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1 1/4 cups vegetable juice</div>
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1 cup beef broth</div>
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1/2 cup chopped English cucumber</div>
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1/2 cup chopped orange bell pepper</div>
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1/4 cup chopped red onion</div>
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1/4 cup chopped cilantro</div>
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Juice of 1 lime</div>
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2 cloves garlic, minced</div>
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Hot sauce and baguettes for serving (optional)</div>
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DIRECTIONS</div>
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Combine all ingredients and serve with hot sauce and baguettes if using.</div>
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<br /></div>
<div style="text-align: center;">
<b>5.</b></div>
<b></b>Coconut Mango Parfaits<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><span style="background-color: transparent; color: #323232; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">(adapted from Better Homes and Gardens, June 1998) -<span style="color: lime;"> V</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgpMbaGv_xwrGPa1SE-G3ObesDwlMuElaGqJTdGU1iTXPa3Wic53ksbsJypVEesQPCQBqJg5vF7vdtF8VULiGqv6FZ8d1qcN5zpSwxdLhGNSRXrgXvP0947_IeiTWU3lhkKYgMTpUKyw/s1600/IMG_20180426_203230230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgpMbaGv_xwrGPa1SE-G3ObesDwlMuElaGqJTdGU1iTXPa3Wic53ksbsJypVEesQPCQBqJg5vF7vdtF8VULiGqv6FZ8d1qcN5zpSwxdLhGNSRXrgXvP0947_IeiTWU3lhkKYgMTpUKyw/s400/IMG_20180426_203230230.jpg" width="400" /></a></div>
Serves 6<br />
INGREDIENTS<br />
16 oz. lemon yogurt<br />
4 oz. fat-free whipped dessert topping (such as Cool Whip)<br />
2 t. lime zest, divided<br />
3<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> cups </span><a href="https://www.kroger.com/searching#?query=coconut%20macaroon%20loose%20granola&facet=Products&page=1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #98cb00; font-family: Times New Roman; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" target="_blank">Coconut Macaroon Granola</a> (or <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">12 soft coconut macaroons</span>)<br />
<span style="background-color: transparent; color: #323232; display: inline; float: none; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 21.69px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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3 mangoes, <a href="http://www.simplyrecipes.com/recipes/how_to_cut_a_mango/" style="color: #98cb00; text-decoration: none;" target="_blank">peeled and chopped</a> (or 2 cups canned)</div>
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DIRECTIONS</div>
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In a medium bowl, combine yogurt, whipped topping and 1 t. lime zest. In six 8-10 oz. cups, spoon 1/4 cup of granola or 1 crumbled cookie in the bottom. Top each with a heaping tablespoon of the yogurt mixture. Divide the mango evenly between the cups. Top with another 1/4 cup of granola or 1 crumbled cookie. Top each jar with the remaining yogurt mixture. Garnish with reserved lime zest.</div>
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And just in case you were wondering what picnic fare for 40 people looks like... 😂</div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-1770159088450437162018-03-08T15:53:00.001-08:002018-03-08T15:53:31.913-08:00We Made Bread!I think I need an entire post for this bread that my youngest son and I made this morning! Let me first say that I think breadmaking is absolute magic! When you look at the ingredients you start with and then see what you end up with, it's breathtaking! And this simple masterpiece has been sustaining humans for thousands of years... I have <a href="http://www.sullivanstreetbakery.com/jimlahey">Jim Lahey's</a> book,<i> My Bread</i>, and I love it (and he has another book out now called<i> The Sullivan Street Bakery Cookbook</i> that I definitely need to check out!) Anyways, my son has recently been asking a lot of questions about where different food comes from (we're related) and I remembered this fantastic recipe. It's stupidly easy and incredibly satisfying - you just need a bit of time. So start it this afternoon or this evening and you can have fresh baked bread for lunch tomorrow. Do it!<br />
P.S. The original recipe calls for bread flour which I did not have on hand and which I'm sure makes this even more delicious!<br />
<br />
<a href="https://cooking.nytimes.com/recipes/11376-no-knead-bread">No-Knead Bread (adapted from Jim Lahey) </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEygqpq18uYV3UUl_D-UXkrq_Ic5B6e9gYbZ_7LcP6ByiVTpVL56JG65dNqWATxyPGuw1AAUY15yrLqi85x89R_dR30qSiHkanI9Z3UbzP-Xi32IjIa7KWfh-4yMyHtfdWSYJtQmFzxM/s1600/IMG_20180308_081945747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEygqpq18uYV3UUl_D-UXkrq_Ic5B6e9gYbZ_7LcP6ByiVTpVL56JG65dNqWATxyPGuw1AAUY15yrLqi85x89R_dR30qSiHkanI9Z3UbzP-Xi32IjIa7KWfh-4yMyHtfdWSYJtQmFzxM/s400/IMG_20180308_081945747.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqk8WESwVwu2srA9D77PtgDhQhdejIZGyIRKBjWQXfPFv4YCttILBKgCrhcR2YP-G6xp5NDKTWZDWrZ_PW1AmDAI64FTritYTb8yVqcWLRGjUfUuaXO_piRBUQg5Om-4K433XhKHnzn0/s1600/IMG_20180308_120246169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqk8WESwVwu2srA9D77PtgDhQhdejIZGyIRKBjWQXfPFv4YCttILBKgCrhcR2YP-G6xp5NDKTWZDWrZ_PW1AmDAI64FTritYTb8yVqcWLRGjUfUuaXO_piRBUQg5Om-4K433XhKHnzn0/s400/IMG_20180308_120246169.jpg" width="400" /></a></div>
<div>
Makes 1 loaf</div>
<div>
INGREDIENTS</div>
<div>
3 cups flour, plus additional for dusting</div>
<div>
1 1/4 t. salt</div>
<div>
1/4 t. yeast</div>
<div>
1 1/3 cups cool water</div>
<div>
DIRECTIONS</div>
<div>
1. In a medium bowl, stir flour, salt, and yeast together. Add the water and mix with a wooden spoon until a sticky dough forms. Cover with plastic wrap and let it rise 12-18 hours. </div>
<div>
2. Dust a cutting board with flour and use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. Tuck the edges of the dough under to make a round. Generously flour a tea towel or large cloth napkin (not terry cloth - too bumpy) and gently place the dough round in the center, seam side down. Dust the surface of the dough with flour and loosely cover with the ends of the towel. Let the dough rise for another 1-2 hours until almost doubled in size and a 1/4 inch deep finger poke holds its shape.</div>
<div>
4. Place a large oven proof pot with a lid in the oven. Preheat the oven to 475 degrees. Using potholders, carefully remove the preheated pot from the oven and uncover it. Quickly and gently invert the dough into the pot, seam side up. Cover the pot and bake for 30 minutes. Remove the lid and bake an additional 15 minutes or until golden brown. Remove bread from pot and let cool on a wire rack for at least 1 hour.</div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-64248531698312714572018-03-08T12:26:00.002-08:002018-03-08T12:26:49.029-08:00Bring Back the Veggies!<div align="center">
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Spring is right around the corner! And while I was content to spend the winter filling my belly with comfort food, it's time to show the veggies (and fruit) some love!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOOOpn-1c9nxI4j78-1oLpolr5GX8ocezZgiuqRn4tfFbOjOsYuePylpuh-S5K0A1IgZ5-hzyBFRhS571-n8zbhyphenhyphenbLaRoJ0J4Oat-l7JCpn9Z-sJGw73GPcEv79gTdsqPKyLiGvC6C4Y/s1600/Bring+Back+the+Veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOOOpn-1c9nxI4j78-1oLpolr5GX8ocezZgiuqRn4tfFbOjOsYuePylpuh-S5K0A1IgZ5-hzyBFRhS571-n8zbhyphenhyphenbLaRoJ0J4Oat-l7JCpn9Z-sJGw73GPcEv79gTdsqPKyLiGvC6C4Y/s320/Bring+Back+the+Veggies.jpg" width="320" /></a></div>
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<b>1.</b></div>
<div style="text-align: left;">
My stir frying kick continues... And since I don't have a wok, I love using my huge cast iron pan for this!<br />
<br />
<a href="http://www.cookinglight.com/recipes/garlic-soy-chicken-stir-fry">Chicken & Veggie Stir Fry (adapted from Cooking Light)</a></div>
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<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
3 t. canola oil, divided</div>
<div style="text-align: left;">
1 1/2 lb. boneless skinless chicken thighs, cut into 1 inch pieces</div>
<div style="text-align: left;">
1 large shallot, sliced</div>
<div style="text-align: left;">
1 red bell pepper, sliced<br />
6 oz. haricot verts (or green beans), fresh or frozen<br />
4 oz. fresh sugar snap peas<br />
3 garlic cloves, minced<br />
1 T. fish sauce<br />
2 1/2 t. low sodium soy sauce<br />
2 t. honey<br />
1 t. water<br />
1/2 t. corn starch<br />
1/4 cup peanuts<br />
Hot cooked rice for serving<br />
Sriracha for serving (optional)<br />
DIRECTIONS<br />
Heat 2 t. oil in large cast iron skillet or wok over medium high heat. Add chicken and cook, stirring frequently, until browned and cooked through, about 9-12 minutes. Remove chicken from pan and add remaining 1 t. oil to pan along with shallot, pepper, haricot verts, peas, and garlic. Cook 5-7 minutes until crisp tender. In a small bowl, combine fish sauce, soy sauce, honey, water, and cornstarch. Add to skillet with chicken and any accumulated juices and stir to coat everything with sauce. Cook 2 more minutes until sauce thickens. Top with peanuts and serve over hot cooked rice with Sriracha (if using).<br />
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<b>2.</b></div>
<div style="text-align: left;">
Here's another yummy stir fry with rice noodles!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://www.marthastewart.com/1166217/pad-see-ew" target="_blank">Beef & Broccoli Noodles (adapted from Martha Stewart)</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzUOmhaYUdhhJUU7_j1dAR86srRZaIVpcGOxY7QxpmjhLQxaLoo_RaMM3biR0T1rY9nUL68v9CnMtGbJm12RStyTtUbIOaC4XmAKjbrq745ydKkZA7gVSG13EXz5Qn3Y_iJpbNWNCbv8/s1600/IMG_20180214_180613686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzUOmhaYUdhhJUU7_j1dAR86srRZaIVpcGOxY7QxpmjhLQxaLoo_RaMM3biR0T1rY9nUL68v9CnMtGbJm12RStyTtUbIOaC4XmAKjbrq745ydKkZA7gVSG13EXz5Qn3Y_iJpbNWNCbv8/s400/IMG_20180214_180613686.jpg" width="300" /></a></div>
Serves 4<br />
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
3 T. canola oil. divided</div>
<div style="text-align: left;">
8 oz. flank steak, partially frozen and thinly sliced against the grain</div>
<div style="text-align: left;">
2 large eggs, beaten</div>
<div style="text-align: left;">
10 oz. frozen broccoli florets</div>
<div style="text-align: left;">
3 garlic cloves, minced</div>
<div style="text-align: left;">
1/2 cup low sodium soy sauce</div>
<div style="text-align: left;">
3 T. molasses</div>
<div style="text-align: left;">
4 t. white vinegar</div>
<div style="text-align: left;">
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">8 oz. wide rice noodles</span><b></b></div>
<div style="text-align: left;">
DIRECTIONS</div>
<b></b>Bring a large pot of water to boil. Meanwhile, heat 1 tablespoon canola oil over medium-high heat in a large cast iron skillet. Sear steak about 1 minute per side and transfer to a plate. Add remaining 2 tablespoons of oil and scramble eggs for 20 seconds. Add frozen broccoli and garlic. Combine soy sauce, molasses and vinegar and add to skillet along with steak and any accumulated juices. Toss to coat. Cook 4 minutes, stirring every minute. Add rice noodles to pot of boiling water and cook according to package instructions. Stir drained,cooked noodles into skillet.<br />
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<br />
<div style="text-align: center;">
<b>3.</b><br />
<div align="left">
This is full of deliciousness - and it's easy to serve deconstructed so even your pickiest eaters can find a combination they like!</div>
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<br /></div>
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<span id="goog_905847338"></span><a href="https://www.marthastewart.com/852194/pasta-roasted-vegetables-and-bacon"><span id="goog_905847343"></span>Orecchiette with Roasted Vegetables (adapted from Martha Stewart)<span id="goog_905847344"></span></a><span id="goog_905847339"></span></div>
<b><a href="https://www.blogger.com/"></a><a href="https://www.blogger.com/"></a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXV_s-BA0u28G0f1QSs02BRAYzXdBHPDU9H1MXSH2eXGc9hBp8iaQ3G64jysdJZUnSk-IVDH0du5Uf1Cm_-igW0VY569NL_M3spCQJETup_5d1r70DqYpZBBb_g_xlhnXKfPePv0zkMvs/s1600/IMG_20180304_173843984.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXV_s-BA0u28G0f1QSs02BRAYzXdBHPDU9H1MXSH2eXGc9hBp8iaQ3G64jysdJZUnSk-IVDH0du5Uf1Cm_-igW0VY569NL_M3spCQJETup_5d1r70DqYpZBBb_g_xlhnXKfPePv0zkMvs/s400/IMG_20180304_173843984.jpg" width="300" /></b></a></div>
<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
4 strips bacon</div>
<div style="text-align: left;">
1 small onion, sliced</div>
<div style="text-align: left;">
1 sweet potato, peeled and cut into a 1/2 inch dice</div>
<div style="text-align: left;">
1 small head of cauliflower, cut into florets</div>
<div style="text-align: left;">
Salt & pepper</div>
<div style="text-align: left;">
12 oz. orecchiette</div>
<div style="text-align: left;">
Parmesan cheese for serving</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Preheat oven to 400 degrees. Cook bacon until crisp (on an electric griddle) and reserve drippings. Let bacon cool on a paper towel lined plate and then crumble it. On a sheet pan, toss onion, sweet potato, and cauliflower with half of bacon drippings. Sprinkle vegetables with 3/4 t. salt and 1/4 t. pepper. Bake vegetables for 35 minutes, stirring halfway through. Cook pasta in salted water according to package instructions. Drain pasta and toss with remaining bacon drippings. Top pasta with Parmesan, roasted vegetables and bacon.</div>
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<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b><b>4.</b></div>
<div style="text-align: center;">
<div style="text-align: left;">
<b></b>And finally, here's a light, bright dessert from one of my favorites - <a href="http://www.elliekrieger.com/">Ellie Krieger</a>!</div>
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://www.foodnetwork.com/recipes/ellie-krieger/lemon-icebox-bars-recipe-1953409" target="_blank">Lemon Bars (adapted from Ellie Krieger)</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdwdZiptrv3UhlrKXtO-5Z-B32le5Qtx9hIhUxK49pcRux1lLyZ_SCkAiDJOaOw5ZgMRHC33UE4zD_6Q1Ix2h3-5bl8j-LH66kzwAaZN94ZNGE57LGBk4_mIOMrF1JO7Npliej1rxOhk/s1600/IMG_20180224_081701667.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdwdZiptrv3UhlrKXtO-5Z-B32le5Qtx9hIhUxK49pcRux1lLyZ_SCkAiDJOaOw5ZgMRHC33UE4zD_6Q1Ix2h3-5bl8j-LH66kzwAaZN94ZNGE57LGBk4_mIOMrF1JO7Npliej1rxOhk/s400/IMG_20180224_081701667.jpg" style="cursor: move;" width="400" /></a></div>
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Makes 16</div>
<div>
INGREDIENTS</div>
<div>
7 full sheets low fat graham crackers</div>
<div>
2 T unsalted butter, melted</div>
<div>
1 T brown sugar</div>
<div>
1/4 t. salt</div>
<div>
Cooking spray</div>
<div>
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1 packet unflavored powdered gelatin</div>
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3 T. boiling water</div>
</div>
<div>
8 oz. Neufchatel (1/3 less fat cream cheese), softened at room temperature</div>
<div>
14 oz. can fat-free sweetened condensed milk</div>
<div>
1/4 cup pasteurized egg product (egg beaters)</div>
<div>
1 t. lemon zest</div>
<div>
1/2 cup lemon juice (2-3 lemons)</div>
<div>
DIRECTIONS</div>
<div>
1. Crush graham crackers in a food processor. Add melted butter, sugar, and salt and process to combine. Spray an 8" square pan with cooking spray. Pour in crumbs and press into bottom of pan.</div>
<div>
2. Stir gelatin into 3 T. boiling water until dissolved. Let cool 2-3 minutes.</div>
<div>
3. In a large bowl, beat Neufchatel, sweetened condensed milk, and egg product for 2 minutes. Add lemon zest and juice and beat until incorporated. Add gelatin mixture and beat until incorporated.</div>
<div>
4. Pour filling onto graham cracker crumbs. Refrigerate at least 8 hours. Cut into 16 squares.</div>
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<br /></div>
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<br /></div>
Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-31691556913542948112018-02-01T11:46:00.000-08:002018-02-01T11:46:01.239-08:00Chicken or Beef?As much as I love a good vegetarian meal, these chicken and beef dishes are sure to satisfy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nwxP-HGHy1DLM_SgbGbSAyfZzaZ4tCIVdR8LMod56vSd8LKwDHcVMnDVAKzf_hz0QpYaFtYW2YR2ap0I464mAyGIAJoqgZuGyNaNFL10_5UJ_Vg0tulNjf2vsh-ybXyB8yXGJsZVA7U/s1600/Chicken+or+Beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nwxP-HGHy1DLM_SgbGbSAyfZzaZ4tCIVdR8LMod56vSd8LKwDHcVMnDVAKzf_hz0QpYaFtYW2YR2ap0I464mAyGIAJoqgZuGyNaNFL10_5UJ_Vg0tulNjf2vsh-ybXyB8yXGJsZVA7U/s320/Chicken+or+Beef.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<b>1.</b></div>
I forgot how good this was... It takes a bit of time, but it's so worth the effort!<br />
<br />
<a href="https://www.americastestkitchen.com/recipes/6140-chicken-pot-pie-with-savory-crumble-topping" target="_blank">Chicken Pot Pie (adapted from America's Test Kitchen)</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XKXhNQPYBP3hyphenhyphenL3SemuFn8QcKXGb8-xVaVclpv0PFQU98YmEJSLaKZZDyw8_-RGYTE1uzQ5zBeCWala47PHKiYByqdn9rgiRKpcCLRVFHPQ_yry3Le6-bn07FpvFkww89gl1QCLQGZQ/s1600/IMG_20180128_183657232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XKXhNQPYBP3hyphenhyphenL3SemuFn8QcKXGb8-xVaVclpv0PFQU98YmEJSLaKZZDyw8_-RGYTE1uzQ5zBeCWala47PHKiYByqdn9rgiRKpcCLRVFHPQ_yry3Le6-bn07FpvFkww89gl1QCLQGZQ/s400/IMG_20180128_183657232.jpg" width="400" /></a></div>
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Serves 8</div>
INGREDIENTS<br />
Filling:<br />
1 1/2 lb. boneless, skinless chicken breast<br />
3 cups low-sodium chicken broth<br />
1 T. canola oil<br />
1 medium onion, chopped fine<br />
3 medium carrots, peeled and cut into 1/4" rounds<br />
2 celery ribs, chopped fine<br />
Salt & pepper<br />
1 t. soy sauce<br />
1 T. tomato paste<br />
3/4 cup frozen peas<br />
1/2 stick unsalted butter<br />
1/2 cup all purpose flour<br />
1 cup milk<br />
2 t. lemon juice<br />
3 T. parsley, chopped fine<br />
Topping:<br />
1 cup all purpose flour<br />
1 cup whole wheat flour<br />
2 t. baking powder<br />
3/4 t. salt<br />
1/2 t. pepper<br />
1/8 t. cayenne pepper<br />
6 T. cold butter cut into 1/2" cubes<br />
1/4 cup grated Parmesan cheese<br />
3/4 cup light sour cream<br />
DIRECTIONS<br />
1. Preheat oven to 450 degrees. Bring chicken and broth to a simmer in a covered pot. Cook until chicken is done, 8-12 minutes. Transfer chicken to a large bowl and reserve liquid.<br />
2. Meanwhile, make the topping by whisking together flours, baking powder, salt, pepper, and cayenne in a large bowl. Sprinkle butter cubes over the top. Use your fingers to rub butter into flour until it resembles coarse meal. Stir in Parmesan and sour cream until combined. Line a baking sheet with parchment paper and crumble flour mixture on top into 1/2" pieces. Bake 10 minutes until just starting to brown.<br />
3. Heat oil in empty pot over medium heat. Add onion, carrot, celery, 1/4 t. salt, 1/4 t. pepper, soy sauce and tomato paste and cook 5 minutes, or until tender. Cut chicken into bite-sized pieces and transfer cooked vegetables and peas to bowl with chicken.<br />
4. Melt butter in empty pot over medium heat. Sprinkle flour on top and whisk 1 minute. Slowly whisk in reserved chicken broth and milk until thickened. Remove from heat and stir in 1/2 t. salt, 1/4 t. pepper, and lemon juice. Pour sauce through a fine mesh strainer into bowl with chicken and vegetables. Add parsley, stir mixture and pour into a 9"x13" baking dish. Scatter crumble topping evenly over the filling. Bake 12 minutes or until topping is browned and filling is bubbling.<br />
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<br />
<div style="text-align: center;">
<b>2.</b></div>
<div style="text-align: left;">
This was surprisingly good! I usually find stir fry recipes to be super bland and to involve way too much prep work for the amount of time the food is in the pan. This was tasty and I made the entire dish in the time it took to cook the rice!</div>
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<br /></div>
<div style="text-align: left;">
<a href="http://www.cookinglight.com/recipes/cumin-lamb-stir-fry" target="_blank">Beef and Pepper Stir Fry (adapted from Cooking Light)</a> - <span style="color: blue;">GF*</span>, <span style="color: purple;">DF</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheXzMf8LsyhaR09MV0dl_sSC3EF_HMrmkaRWGwRoIW5qiOI4T9tbj9VZT3WBY4qKCFutihy03AcS0qOqniRKwnSGCurKBMuwpQUZuYGV3tX8hqtoE8c9_dHNT5BOdsVDIvFud3S3EPS0/s1600/IMG_20180130_181954370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheXzMf8LsyhaR09MV0dl_sSC3EF_HMrmkaRWGwRoIW5qiOI4T9tbj9VZT3WBY4qKCFutihy03AcS0qOqniRKwnSGCurKBMuwpQUZuYGV3tX8hqtoE8c9_dHNT5BOdsVDIvFud3S3EPS0/s400/IMG_20180130_181954370.jpg" width="400" /></a></div>
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Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 cup white rice</div>
<div style="text-align: left;">
4 t. canola oil, divided</div>
<div style="text-align: left;">
1 lb. beef sirloin, sliced into thin strips</div>
<div style="text-align: left;">
Cumin</div>
<div style="text-align: left;">
Salt & Pepper</div>
<div style="text-align: left;">
1 onion, sliced thin</div>
<div style="text-align: left;">
1 red bell pepper, sliced thin</div>
<div style="text-align: left;">
3 cloves garlic, mince</div>
<div style="text-align: left;">
1/2 t. sugar</div>
<div style="text-align: left;">
2 T. low sodium soy sauce*</div>
<div style="text-align: left;">
2 T. red wine vinegar</div>
<div style="text-align: left;">
Red pepper flakes for serving</div>
<div style="text-align: left;">
DIRECTONS</div>
<div style="text-align: left;">
Cook rice according to package instructions. Meanwhile, heat 2 t. oil in a large skillet over medium high heat. Add half of beef and sprinkle with cumin, salt, and pepper. Cook about 5 minutes or until beef is seared. Transfer beef to a plate and repeat process with remaining oil and beef. Add onion, bell pepper and garlic to empty pan and cook for 3 minutes. Add 1/2 t. salt, sugar, soy sauce and vinegar. Return beef and any accumulated juices to pan and stir to coat. Serve with rice and red pepper flakes.<br />
<br />
<div style="text-align: center;">
<b>3.</b></div>
<div style="text-align: left;">
And while we're on the subject of stir frying, here's a yummy, sweet version with red peppers and chicken that I make pretty regularly!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://www.marthastewart.com/314602/stir-fried-honey-ginger-chicken-with-pep" target="_blank">Honey Ginger Chicken (adapted from Everyday Food) </a> - <span style="color: blue;">GF*</span>, <span style="color: purple;">DF</span></div>
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<span id="goog_456102196"></span><span id="goog_456102197"></span><img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5f08REEp4tvDwAIox6TqxcViu7rhx0eqgbF9mcnTUJHg6qog8pircUwffJ5q2byTIbEuic4kAmftazhkEKsu6whI4dO1_dwr9UHv7OutcGr2OSoXL6REl3Z8DeFtLhczjZ3wpis6Tgw/s400/IMG_20170426_173835215.jpg" width="400" /><br />
<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 cup rice</div>
<div style="text-align: left;">
2 T. canola oil, divided</div>
<div style="text-align: left;">
1 lb. chicken breast sliced into 1/4" strips</div>
<div style="text-align: left;">
1/4 cup honey</div>
<div style="text-align: left;">
2 T. rice vinegar</div>
<div style="text-align: left;">
2 T. low sodium soy sauce*</div>
<div style="text-align: left;">
1 T. ground ginger</div>
<div style="text-align: left;">
2 garlic cloves, minced</div>
<div style="text-align: left;">
3 red, orange or yellow bell peppers, thinly sliced</div>
<div style="text-align: left;">
Cilantro for serving (optional)</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Cook rice according to package instructions. Meanwhile, heat 1 T. oil in a large skillet over medium-high heat. Cook chicken about 5 minutes until opaque and then transfer to a plate. While chicken cooks, stir together honey, vinegar, and soy sauce in a small bowl. Set aside. Heat remaining 1 T. oil, ginger, and garlic in the empty skillet while stirring for about 30 seconds. Add peppers and cook 3 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and stir to coat. Cook until sauce thickens, about 3 minutes. Serve over cooked rice and garnish with cilantro, if using.</div>
<div style="text-align: left;">
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<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<b>4.</b></div>
<div style="text-align: left;">
And I love these beef skewers! They are so simple and delicious and remind me of warmer days!<br />
<a href="https://www.marthastewart.com/1049710/grilled-beef-skewers-zucchini-and-mint" target="_blank">Beef with Zucchini and Mint (adapted from Whole Living)</a> - <span style="color: blue;">GF</span>, <span style="color: purple;">DF</span></div>
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<img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJrWV4u67Qw0aBupeMx4AO8YTj5MafGyPGnkmgiS1AXEEb5gH8oYQQoXCf4I6CqNn6c1VwrUCHM0sEFQJnRBQPDlS3jS7KzNYESsq9I85mkQ33x2vOOT0IL7tOzUzUiCcPVTmMJz_uOA/s400/IMG_20170428_184446191_HDR.jpg" width="400" /><br />
<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 cup rice</div>
<div style="text-align: left;">
3 scallions, thinly sliced</div>
<div style="text-align: left;">
Cooking spray</div>
<div style="text-align: left;">
8 oz. sirloin steak, cut into 1/2" cubes</div>
<div style="text-align: left;">
4 8-inch wooden skewers, soaked in water</div>
<div style="text-align: left;">
2 zucchini, halved and cut into spears</div>
<div style="text-align: left;">
Salt & pepper</div>
<div style="text-align: left;">
Olive oil</div>
<div style="text-align: left;">
Red pepper flakes</div>
<div style="text-align: left;">
1/2 cup fresh mint leaves, chopped</div>
<div style="text-align: left;">
1 lime cut into wedges</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Cook rice according to package instructions. Stir in scallions. Meanwhile, preheat a grill pan over medium-high and spray with cooking spray. Thread steak on skewers. Season steak and zucchini with salt and pepper and drizzle with olive oil. Grill, turning, until cooked through and blackened in parts, 6-8 minutes. Serve over rice with red pepper flakes, mint and lime wedges.<br />
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<br />
<div style="text-align: center;">
<b>5.</b></div>
<div style="text-align: left;">
This one takes a bit more time, but it's nice for special occasions! I love serving it with <a href="http://jennismenuboard.blogspot.com/2018/01/cold-outside.html" target="_blank">garlic mashed potatoes</a>.</div>
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<b><br /></b></div>
<div style="text-align: left;">
<a href="https://www.marthastewart.com/338737/chicken-parmigiana" target="_blank">Chicken Parmesan (adapted from Martha Stewart)</a></div>
<div style="text-align: center;">
<img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW82SvWrvEqn7KeYBV4OUmhRRp0gQFlJfAtz2qKQfA3Kvp89WBy6z2XuOLB2c-4ktAkHWC2NSsQq5xf6Ka0jiiZrlCbmhJDHhFBeZpsEdbT5Sj8Acy_mI0YLDyW1Z2O4x2AThsntaFop8/s400/IMG_20170506_183151628.jpg" width="400" /></div>
<div style="text-align: left;">
Serves 4<br />
INGREDIENTS</div>
<div style="text-align: left;">
4 chicken <a href="https://www.realsimple.com/food-recipes/cooking-tips-techniques/kitchen-tips-techniques#making-chicken-cutlets" target="_blank">cutlets</a><br />
Salt & pepper<br />
1/2 cup flour<br />
18 whole wheat saltine crackers, finely crushed<br />
3 large eggs<br />
1/2 cup Parmesan cheese, grated<br />
1 cup canola oil<br />
2 cups jarred tomato sauce of choice<br />
8 oz. shredded mozzarella<br />
DIRECTIONS<br />
1. Preheat oven to 350 degrees. Place 1 chicken cutlet inside a resealable plastic bag and use the flat side of a meat mallet to pound it to 1/4" thickness. Repeat with remaining cutlets. Season with salt and pepper.<br />
2. Heat canola oil in a large straight sided skillet over medium-high heat. Place flour in a large, shallow dish. Whisk eggs and Parmesan together in a second large, shallow dish. Place crushed crackers in a third large, shallow dish. Coat each chicken cutlet in flour, egg, and then cracker crumbs.<br />
3. When oil is hot and sizzles when a pinch of flour is dropped in, add 2 cutlets to the skillet. Cook 3 minutes per side or until golden brown. Transfer to a rimmed baking sheet and repeat with remaining 2 cutlets.<br />
4. Top each cutlet with 1/2 cup tomato sauce and cover with mozzarella. Bake 10 minutes or; until cheese is melted and sizzling. Then put under the broiler an additional minute until cheese starts to brown.<br />
<br /></div>
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</div>
</div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com1tag:blogger.com,1999:blog-1414778348823907850.post-73812750219788843702018-01-14T10:05:00.000-08:002018-01-14T10:11:47.223-08:00Cold Outside!<div class="separator" style="clear: both; text-align: left;">
I can't seem to get away from comfort food this time of year...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBxt6t_9KbePuJ9Y6fWdi1A5AaTZ_53iXyPd8G1Xr723rUW0OVtHgTmsPxHmjTPYx8ZNKKJrGK4UquLStDe3utJhycjOtIv51BkL3gSW_KcC3aFidCMJmSbfWPoICTBd6enmQV_ccZEQ/s1600/Cold+Outside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBxt6t_9KbePuJ9Y6fWdi1A5AaTZ_53iXyPd8G1Xr723rUW0OVtHgTmsPxHmjTPYx8ZNKKJrGK4UquLStDe3utJhycjOtIv51BkL3gSW_KcC3aFidCMJmSbfWPoICTBd6enmQV_ccZEQ/s320/Cold+Outside.jpg" width="320" /></a></div>
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<b>1.</b></div>
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I haven't made this in a few years, but I was totally craving it over the holidays and it didn't disappoint! This can be assembled (and even baked!) the day before if you're crunched for time. A pre-baked casserole can be re-heated in a 425 degree oven for about 30 minutes.</div>
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Hash Brown Casserole (adapted from Gigi 😘) - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQPptmr0-p3-3DJM8MddP5QKjqMxYeQ_eWzBcG_ttZsiaphgi5hm1FYUijgPf4DImxp7avW75mSFuItOKDlhsu9TtqagpF0K36idLmSzn-c3Sw9VrkhYc95lRYKgCBgOVg44MneMOAwQ/s1600/IMG_20171224_170423633_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQPptmr0-p3-3DJM8MddP5QKjqMxYeQ_eWzBcG_ttZsiaphgi5hm1FYUijgPf4DImxp7avW75mSFuItOKDlhsu9TtqagpF0K36idLmSzn-c3Sw9VrkhYc95lRYKgCBgOVg44MneMOAwQ/s320/IMG_20171224_170423633_HDR.jpg" width="320" /></a></div>
Serves 12<br />
INGREDIENTS<br />
1/2 onion, diced<br />
1 stick butter, divided<br />
2 cups reduced fat shredded cheddar<br />
16 oz. light sour cream<br />
10.75 oz. can low-fat cream of mushroom soup<br />
28 oz. package frozen Potatoes O'Brien (with onions and peppers)<br />
3 cups crushed corn flakes<br />
DIRECTIONS<br />
Preheat oven to 425 degrees. In a large skillet over medium heat, combine onion with 1/2 stick of butter and saute for 5 minutes. Transfer to a large bowl and stir in cheese, sour cream, and soup. Stir in frozen potatoes. Spread mixture into a 9"x13" baking dish. Melt remaining 1/2 stick of butter in empty skillet and stir in crushed corn flakes. Arrange cornflakes and butter evenly on top of potatoes. Cover with aluminum foil and bake 45 minutes. Remove foil and bake 15 minutes more.<br />
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<b>2.</b></div>
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I've also been craving this lately! It's a repeat recipe from <a href="https://jennismenuboard.blogspot.com/2013/02/week-of-love-five-delicious-sauces-make_18.html" target="_blank">Valentine's Day 2013</a>, but it's a good one! I usually make this alongside a half recipe of regular <a href="https://jennismenuboard.blogspot.com/2017/01/book-club.html" target="_blank">Mac 'n' Cheese</a> to keep the boys happy.<br />
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<a href="https://www.marthastewart.com/315991/mediterranean-macaroni-and-cheese" target="_blank">Mediterranean Mac 'n' Cheese (adapted from Everyday Food)</a> - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaWTZyWcghOkhOOgtkr2Qifi2yXAj2caxOGo84RyuU66wOj1C4RYwaC3FoYpC7pOcbJsl35HsI03SpkN1Yx7xOsCO2qWD87FPawZtydCXP5md8z8IEFZE82ib576LyvsvIN3roJhXbLg/s1600/IMG_20180105_122022104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaWTZyWcghOkhOOgtkr2Qifi2yXAj2caxOGo84RyuU66wOj1C4RYwaC3FoYpC7pOcbJsl35HsI03SpkN1Yx7xOsCO2qWD87FPawZtydCXP5md8z8IEFZE82ib576LyvsvIN3roJhXbLg/s320/IMG_20180105_122022104.jpg" width="320" /></a></div>
<span style="background-color: white; font-family: inherit;">Serves 4<br /><span style="color: purple;"><span style="color: black;">INGREDIENTS </span></span><br />Cooking spray</span><br />
<span style="background-color: white; font-family: inherit;">14.5 oz. can petite diced tomatoes, drained</span><br />
<span style="background-color: white; font-family: inherit;">1/3 cup pitted Kalamata olives, chopped<br />1/2 teaspoon dried oregano</span><br />
<span style="background-color: white; font-family: inherit;">8 ounces macaroni</span><br />
<span style="background-color: white; font-family: inherit;">1/2 stick butter</span><br />
<span style="background-color: white; font-family: inherit;">1 clove garlic, minced<br />1/4 cup flour<br />2 cups fat-free milk<br />8 oz. reduced-fat feta, crumbled and divided<br /><span style="color: purple;"><span style="color: black;">DIRECTIONS</span></span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: purple;"><span style="color: black;">Preheat oven to 400 degrees. Set a large pot of water to boil and spray an 8-inch square baking dish with cooking spray. In a small bowl, combine tomatoes, olives, and oregano. Cook pasta 2 minutes less than package instructions; drain pasta and return to pot. Meanwhile, melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, 1 minute. Add flour and cook, stirring constantly, 1 minute. Whisk in milk and bring to a boil. Reduce heat to medium-low; simmer, whisking constantly, until sauce thickens, 3 minutes. Remove from heat; whisk in 4 ounces feta. Stir in tomato mixture. Pour mixture over pasta; stir to combine. Pour pasta mixture into prepared baking dish and top with 4 ounces feta. Bake until sauce is bubbling and cheese begins to brown, about 25 minutes.</span></span> </span><br />
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<b>3.</b></div>
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This is a simpler, nutritionally enhanced version of Julia Child's classic. It's a great cold weather weekend recipe that can simmer in your oven all day long and make your whole house smell fantastic! The meat and potatoes tend to fall apart when you freeze it, so I don't make more than we can eat in a few days.</div>
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<a href="https://www.marthastewart.com/341762/beef-bourguignon" target="_blank">Beef Bourguignon (adapted from Everyday Food)</a> - <span style="color: blue;">DF*</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlwJr8qSGDaxVGqCYAmWnSKr-udJtg0nhM26r8WCCdbd057C36tmulc73ffxhIwfLcRRzr3t-UHZ8QnpChPIYnVLIl6ay7F5RYMHDAskGyk4v6WL7RFhpl063fQtA21dI9Msir4CzMGA/s1600/IMG_20180105_140814423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlwJr8qSGDaxVGqCYAmWnSKr-udJtg0nhM26r8WCCdbd057C36tmulc73ffxhIwfLcRRzr3t-UHZ8QnpChPIYnVLIl6ay7F5RYMHDAskGyk4v6WL7RFhpl063fQtA21dI9Msir4CzMGA/s320/IMG_20180105_140814423.jpg" width="320" /></a></div>
Serves 4<br />
INGREDIENTS<br />
2 T. olive oil, divided<br />
8 oz. button mushrooms, quartered<br />
1 1/2 lb. stew beef<br />
Salt & pepper<br />
3 strips of bacon, cut into 1/2 inch pieces<br />
1/2 onion, sliced<br />
1 garlic clove, minced<br />
2 carrots, peeled and cut into 1 inch pieces<br />
1 T. tomato paste<br />
1 T. flour<br />
1 1/2 cup dry red wine<br />
1 cup low-sodium chicken broth<br />
1 bay leaf<br />
1/4 t. dried thyme<br />
1/2 lb. yukon gold potatoes, cut into 1 inch pieces<br />
12 frozen pearl onions, thawed<br />
1/2 cup frozen peas, thawed<br />
1 T. butter*<br />
DIRECTIONS<br />
1. Move oven rack to lower middle position and remove upper rack. Preheat oven to 350 degrees. In a large oven safe pot with a lid, heat 1 T. olive oil over medium high heat. Add mushrooms, season with salt and pepper, and cook until browned, about 10 minutes. Transfer to a plate. Pat beef dry with paper towels and season generously with salt and pepper. Add remaining 1 T. oil to pot. In batches, brown beef 2-3 minutes. Transfer to a separate plate. Add bacon to the pot and cook until brown, about 5 minutes. Add onion, garlic, and carrot and stir to coat with bacon fat about 1 minute. Then stir in tomato paste until incorporated. Sprinkle with flour and cook while stirring about 1 minute. Add wine, broth, bay leaf, and thyme. Bring to a boil and use a wooden spoon to loosen brown bits on bottom of pan.<br />
2. Return beef to pot. Cover and transfer to oven for 1 1/2 hours. Add potatoes and pearl onions and cook 1 1/2 hours more. Remove from oven and stir in peas and butter. Season with salt and pepper.<br />
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<b>4.</b></div>
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The first time I made this, I took all sorts of liberties with the original recipe and it turned out fabulous! The second time, I made it for the boys, followed the recipe exactly, and hated it! But, I so remembered loving the first dish I made that I gave it one more try - this time, writing down my recipe adjustments. And voila! Sweet, creamy, perfection! It also freezes well so I would recommend making two square pans - baking one and freezing the other, uncooked. To bake from frozen just double the baking time!</div>
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<a href="https://www.marthastewart.com/1130151/squash-lasagna-spinach" target="_blank">Squash and Spinach Lasagna (adapted from Martha Stewart)</a> - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKHb1rfnit5jJaEm-fUQGUE2isKV36iiXPqONz6fNsVxiaTdWdAHTSVOKi9mLHktmat073_DfFIMbcOC0Qo8FFZj-FfnI6xeX-a9QLXxIpyvHLSlXWyj_vyiNdto9aqWnPUMkODW8QY2U/s1600/IMG_20180112_174122689_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKHb1rfnit5jJaEm-fUQGUE2isKV36iiXPqONz6fNsVxiaTdWdAHTSVOKi9mLHktmat073_DfFIMbcOC0Qo8FFZj-FfnI6xeX-a9QLXxIpyvHLSlXWyj_vyiNdto9aqWnPUMkODW8QY2U/s400/IMG_20180112_174122689_HDR.jpg" width="400" /></a></div>
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Serves 12</div>
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INGREDIENTS<br />
1 medium butternut squash, peeled and cut into 1/2 inch cubes (about 3 lb. or 4 cups)</div>
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1 T. olive oil<br />
Salt & pepper<br />
1/2 stick unsalted butter<br />
1/2 onion, diced small<br />
Nutmeg<br />
1 T. Dijon mustard<br />
1/3 cup flour<br />
4 cups milk<br />
2 cups fat free cottage cheese<br />
1 1/2 cups shredded Swiss cheese, divided<br />
2/3 grated Parmesan<br />
1 large egg<br />
12 sheets no-boil lasagna noodles<br />
5 oz. baby spinach</div>
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DIRECTIONS</div>
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1. Preheat oven to 400 degrees. Toss squash with oil and spread in a single layer on a baking sheet. Season with salt and pepper. Roast about 15 minutes or until tender, stirring halfway through baking time. Reduce oven temperature to 375 degrees.<br />
2. Meanwhile make the sauce by melting butter in a medium saucepan over medium heat. Add onion, a pinch of nutmeg, and 2 t. salt. Cook until onion is translucent, about 3 minutes. Stir in mustard and sprinkle with flour, stirring constantly for about 30 seconds. Slowly whisk in milk and simmer.<br />
3. In a medium bowl make the filling by stirring together cottage cheese, 1 cup of Swiss cheese, Parmesan, egg, and a pinch of nutmeg.<br />
4. Spread 1 cup of sauce in the bottom of a 9" x 13" baking dish. Arrange 4 noodles on top. Dot with 1/3 of the filling. Top with half of the squash. Spread spinach over the squash. Pour 1 cup of sauce over the spinach. Top with 4 more noodles, 1/3 of the filling, the rest of the squash, and 1 cup of sauce. Finish with 4 more noodles, the rest of the filling, and the rest of the sauce. Sprinkle with remaining 1/2 cup of Swiss cheese.<br />
4. Cover with foil and bake 35 to 40 minutes until bubbling at edges. Remove foil and broil until brown in spots, 2-3 minutes. Let cool 20 minutes before serving.</div>
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<b>5.</b><br />
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Here's an easy, yummy chili from Cooking Light that achieves creaminess without dairy and a nice brightness from lime juice.</div>
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<b><br /></b></div>
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<a href="http://www.cookinglight.com/recipes/quick-green-chicken-chili" target="_blank">White Chicken Chili (adapted from Cooking Light)</a> - <span style="color: blue;">DF*</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidn0zl1WS14YwJwO0Q3GCJm7LuQU8dIXVtk8V5OMSaH3WKOjhigP3AB9MGLhKr_JEWgeeqZn1RJ1O223GuNmxL3C7OtQuiWSpGDYqZpXSKZrLVmL-lYn3n8OlnvQzAk7st0X4WsuGPLDM/s1600/IMG_20180110_115253657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidn0zl1WS14YwJwO0Q3GCJm7LuQU8dIXVtk8V5OMSaH3WKOjhigP3AB9MGLhKr_JEWgeeqZn1RJ1O223GuNmxL3C7OtQuiWSpGDYqZpXSKZrLVmL-lYn3n8OlnvQzAk7st0X4WsuGPLDM/s400/IMG_20180110_115253657.jpg" width="400" /></a></div>
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Serves 4</div>
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INGREDIENTS</div>
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1 1/2 cups low sodium chicken broth, divided<br />
15 oz. can Great Northern beans, rinsed, drained, and divided<br />
2 T. olive oil<br />
1 cup onion, chopped<br />
3 cloves garlic, minced<br />
1 1/2 t. flour<br />
1 T. cumin<br />
2 (4 oz.) cans mild green chiles, drained and chopped<br />
Salt & pepper<br />
1 cup cooked chicken breast, shredded<br />
2 T. lime juice<br />
Sour cream*, avocado, and cilantro for serving (optional)<br />
DIRECTIONS</div>
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Blend 1/2 cup chicken broth and 1/2 of Great Northern beans in a blender until smooth. Heat olive oil in a large pot over medium-high heat and add onion. Cook 4 minutes, then add garlic and cook another 2 minutes. Sprinkle with flour and cook 1 minute while stirring. Add cumin and chiles and cook 1 minute more. Add bean mixture, remaining 1 cup chicken broth, remaining beans, 1/2 t. salt and 1/4 t. pepper. Bring to a boil then reduce to a simmer for 5 minutes until slightly thickened. Stir in chicken and lime juice. Serve with sour cream, avocado and cilantro if desired.</div>
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<b>6.</b></div>
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Delicious, dairy-free, mashed potatoes from Ellie Krieger. You're welcome. :)</div>
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<a href="http://www.foodnetwork.com/recipes/ellie-krieger/garlic-mashed-potatoes-recipe-2011761" target="_blank">Garlic Mashed Potatoes (adapted from Ellie Krieger)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2O2MSXHxLQs9ZQG8FJGnnBl_eYKafHCRvj_aunGL8FhN-8UdLnDFGOlI8v3kTSWfOkDkrWYwrBVViVwNve9vK-phn6AUzHA2aC3sE6eHUbcoRbZAKvrCR0FBDRC3_CDPpANkwfpspJA/s1600/IMG_20180110_160011413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2O2MSXHxLQs9ZQG8FJGnnBl_eYKafHCRvj_aunGL8FhN-8UdLnDFGOlI8v3kTSWfOkDkrWYwrBVViVwNve9vK-phn6AUzHA2aC3sE6eHUbcoRbZAKvrCR0FBDRC3_CDPpANkwfpspJA/s400/IMG_20180110_160011413.jpg" width="400" /></a></div>
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Serves 4</div>
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INGREDIENTS<br />
1 1/4 lb. Yukon gold potatoes, unpeeled and cut into 1 inch pieces</div>
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4 garlic cloves, peeled</div>
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1/2 cup low sodium chicken broth</div>
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1 T. olive oil</div>
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1/2 t. salt</div>
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1/4 t. pepper </div>
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DIRECTIONS</div>
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Steam potatoes and garlic in a steamer basket over 2 inches of boiling water. Cover and cook 15 minutes until tender. Remove steamer basket and drain water from large pot. Transfer potatoes and garlic to pot and add broth, olive oil, salt, and pepper. Mash until smooth.</div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-17473135005229747172018-01-07T07:23:00.000-08:002018-01-07T09:28:22.794-08:00Blend!<div class="separator" style="clear: both; text-align: left;">
Happy New Year! Now that the holidays are over, let's get our bodies back on track with a little help from the blender!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlliQVP4DE0MIOEi3Z-Fr-hd7eFbROODRi2QwIswlaTvTCVL59_FWkb0hOWIGL2nM-W3J_KL3PBSZokM1mtVFAKAoqgalOv9HVtJMy29lLP38o5tOvb6sNCzrXE23XeV47FcUDlrFLDUU/s1600/Blend.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlliQVP4DE0MIOEi3Z-Fr-hd7eFbROODRi2QwIswlaTvTCVL59_FWkb0hOWIGL2nM-W3J_KL3PBSZokM1mtVFAKAoqgalOv9HVtJMy29lLP38o5tOvb6sNCzrXE23XeV47FcUDlrFLDUU/s320/Blend.jpg" width="320" /></a></div>
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<b>1.</b></div>
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This summer, the boys and I tried these great <a href="http://www.cookinglight.com/eating-smart/smart-choices/make-ahead-smoothie-packs" target="_blank">make-ahead smoothie packs</a> from Cooking Light. "The Quencher" was our favorite - renamed below for its awesome tropical flavor!</div>
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<a href="http://www.cookinglight.com/eating-smart/smart-choices/make-ahead-smoothie-packs#berry-green-smoothie-3" target="_blank"> Greeña Colada Smoothie (adapted from Cooking Light)</a> - <span style="color: purple;">GF</span>,<span style="color: purple;"> </span><span style="color: blue;">DF</span>,<span style="color: purple;"> </span><span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PdI2e-rPSNr29ttsOvpNF8c4dboA-7cxqLpov8W6Q_H7IvRLKY3z22EW-zG8DQMAmjoHoctk8IXoqQ3aiTq0QBYekysFGOIVU5tPiDMQFHN9xl-P8G5N43HZGkPAFu9aeDUizm_Lll0/s1600/IMG_20171209_083953608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PdI2e-rPSNr29ttsOvpNF8c4dboA-7cxqLpov8W6Q_H7IvRLKY3z22EW-zG8DQMAmjoHoctk8IXoqQ3aiTq0QBYekysFGOIVU5tPiDMQFHN9xl-P8G5N43HZGkPAFu9aeDUizm_Lll0/s400/IMG_20171209_083953608.jpg" width="400" /></a></div>
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Serves 1</div>
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INGREDIENTS</div>
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1 cup kale</div>
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1 cup fresh or frozen pineapple</div>
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1 banana</div>
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1 cup coconut water</div>
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DIRECTIONS</div>
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Seal all ingredients except coconut water in a sandwich bag and store in the freezer. Blend with coconut water when ready to drink.</div>
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<b>2.</b></div>
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Before our last trip to see my parents in Omaha, my mother-in-law stocked us up with trail mix for the plane ride. When we returned home, we were left with a whole lot of almonds after everyone had eaten their favorite things out of the mix. So, I thought I'd try my hand at making almond butter and it turned out great! We love mixing it with a little honey and cinnamon and dipping apples into it. And I'm also thinking about trying the recipe with Emerald Cocoa Roast Almonds next time...</div>
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<a href="https://detoxinista.com/how-to-make-homemade-almond-butter/" target="_blank">Almond Butter (adapted from Detoxinista)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEkU8DAsPgJlWaXeBzYqI_VlJntbZSRCCBYJrEM5i-aq5xpv4TfItYp-1S4BSpY98i506pYwN01E8uJ7UH7MHzvhcDqhtr_P0nQvLvalA_Z5aApTkyu01aYtgOgyAhsYH6IFyh91rCtU/s1600/IMG_20171204_102552728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEkU8DAsPgJlWaXeBzYqI_VlJntbZSRCCBYJrEM5i-aq5xpv4TfItYp-1S4BSpY98i506pYwN01E8uJ7UH7MHzvhcDqhtr_P0nQvLvalA_Z5aApTkyu01aYtgOgyAhsYH6IFyh91rCtU/s400/IMG_20171204_102552728.jpg" width="400" /></a></div>
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INGREDIENTS</div>
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almonds</div>
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DIRECTIONS</div>
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Toast in 250 degree oven for 10-15 minutes (longer if using raw almonds). In small batches, blend in a small food processor or blender until creamy (about 5 minutes). Transfer to a storage container and refrigerate.</div>
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<b>3.</b></div>
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And while we're on the subject of fun things to do with leftover food... have you ever made radish butter? It's super easy, delicious, and sort of festive looking! My youngest son and I can't get enough of it!</div>
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<a href="https://www.marthastewart.com/339713/radish-butter-on-toasted-baguette" target="_blank">Radish Butter (adapted from Martha Stewart)</a> - <span style="color: purple;">GF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKdcc8LmE8amQDPNfVLBvgyPN3FtlSFb1AHzNTkfmQfaqzWErkJgGdBZtpVpsu0_qjztRGsG2ZMmlHHP_P56UtDWQCrDXbz8x3I3eTP_CgVpDtqwHKbBbhfqAXCSw8qoF0sRMOIbzI74/s1600/IMG_20171206_123046252_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKdcc8LmE8amQDPNfVLBvgyPN3FtlSFb1AHzNTkfmQfaqzWErkJgGdBZtpVpsu0_qjztRGsG2ZMmlHHP_P56UtDWQCrDXbz8x3I3eTP_CgVpDtqwHKbBbhfqAXCSw8qoF0sRMOIbzI74/s400/IMG_20171206_123046252_HDR.jpg" width="400" /></a></div>
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INGREDIENTS</div>
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Radishes</div>
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1 T. softened butter per radish</div>
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Toasted bread and coarse salt for serving</div>
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DIRECTIONS</div>
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Finely chop radishes in food processor or blender. Pat dry on paper towel. Mix with butter. Spread on toasted bread and sprinkle with coarse salt.</div>
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<b>4.</b></div>
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You know I love soup! And these next two have amazing flavor and color and are a great way to detox! You can use chicken broth instead of water for a flavor boost, but it honestly doesn't need it!</div>
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<a href="https://www.marthastewart.com/1050523/roasted-garlic-and-beet-soup" target="_blank">Beet and Garlic Soup (adapted from Whole Living)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64B7zZ9jH9W_oVLZ5lAQnSmB9Z0jRbaJBJSw3PybaEK7X0PQhRorof6ZCJG0_a0cTDnP2_NnI6Bd6pSWmaO8BB1CAffx_uV6YeSMTD80t5QqFo-y0F5dnZPkDokXx91akPnkmHqXQ5So/s1600/IMG_20171207_122257814_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64B7zZ9jH9W_oVLZ5lAQnSmB9Z0jRbaJBJSw3PybaEK7X0PQhRorof6ZCJG0_a0cTDnP2_NnI6Bd6pSWmaO8BB1CAffx_uV6YeSMTD80t5QqFo-y0F5dnZPkDokXx91akPnkmHqXQ5So/s400/IMG_20171207_122257814_HDR.jpg" width="400" /></a></div>
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Serves 4</div>
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INGREDIENTS</div>
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3 medium beets, trimmed and cleaned<br />
6 unpeeled garlic cloves<br />
2 T. olive oil<br />
l large leek, <a href="https://www.realsimple.com/food-recipes/cooking-tips-techniques/preparation/prepare-leeks" target="_blank">cleaned and thinly sliced</a><br />
1/4 t. dried thyme leaves<br />
1 bay leaf<br />
3 cups water<br />
Salt & pepper<br />
Juice of 1/4 lemon</div>
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DIRECTIONS<br />
1. Preheat oven to 400 degrees. Wrap beets in foil and roast in a baking dish about 1 hour or until tender. Wrap garlic cloves in a foil packet and place in baking dish with beets for the last 30 minutes of cooking time. Let cool. Peel and quarter beets and squeeze garlic from peels.<br />
2. Heat 2 T. olive oil in a medium pot over medium heat. Add leek and cook, stirring, until tender, 6-8 minutes. Add beets, garlic, thyme, bay leaf, and water. Season with salt and pepper.<br />
3. Bring to a boil, then reduce to a simmer for 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and season with salt and pepper.</div>
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<b>5.</b><br />
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As with the beet soup above, you can use chicken broth instead of water for a flavor boost.</div>
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<a href="https://www.marthastewart.com/1050519/spiced-butternut-squash-and-apple-soup" target="_blank">Butternut Squash and Apple Soup (adapted from Whole Living)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10maL2PLyp18-8QP4FGkBvvoKx3PhKTiKMdRch4PE15ErsKcuMJHsI6w7wJ066q3NYETOqexdyM8hGirpTkYIjGb_787_07t-JcvLwELJb-rFJ5iI0yW0dAd6l8amSnG9fzSH0Z356BE/s1600/IMG_20171209_110735343_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10maL2PLyp18-8QP4FGkBvvoKx3PhKTiKMdRch4PE15ErsKcuMJHsI6w7wJ066q3NYETOqexdyM8hGirpTkYIjGb_787_07t-JcvLwELJb-rFJ5iI0yW0dAd6l8amSnG9fzSH0Z356BE/s400/IMG_20171209_110735343_HDR.jpg" width="400" /></a></div>
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Serves 6</div>
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INGREDIENTS</div>
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2 T. olive oil<br />
1 onion, chopped<br />
2 garlic cloves, minced<br />
1/2 T. ground ginger<br />
1/2 t. turmeric<br />
1/8 t. cinnamon<br />
1/8 t. cardamom<br />
Dash of cloves<br />
2 carrots, peeled and chopped<br />
1 Granny Smith apple, peeled and chopped<br />
4 cups butternut squash, peeled and chopped<br />
Salt & pepper</div>
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DIRECTIONS</div>
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Heat oil in a medium pot over medium heat. Add onion and garlic and cook until tender, about 6-8 minutes. Add spices and cook until fragrant, about 1 minute. Add carrot, apple, squash and water and season with salt and pepper. Bring to a boil, then reduce to a simmer for about 20 minutes until veggies are tender. Puree in batches in a blender until smooth. Season with salt and pepper. </div>
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<b>6.</b></div>
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My favorite "healthy" <a href="http://www.foodnetwork.com/recipes/ellie-krieger/dark-chocolate-mousse-recipe-1945893" target="_blank">chocolate pudding recipe</a> comes from Ellie Krieger and uses tofu as its base - which is something I don't usually keep around the house. I do usually have an avocado or two lying around though, and when they get extra soft and I don't have another plan for them, I make this! Super-soft avocados are key here- as are small portions since this pudding is very rich!</div>
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<a href="https://www.marthastewart.com/1050437/chocolate-pudding" target="_blank">Chocolate Avocado Pudding (adapted from Whole Living)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZi-Kz2f7OoEjK4JdlBkwRZlSekdYb5CTH0n9zYo1BSZ_aZbsQrGH-vT7O9Vd_vepf4xxalpJte5OeL_PrOVht179hLC_fWDpcVnj1i9TlsEFIsE7b26Cib7QD0LspAmh6dV5g7IM5UU/s1600/IMG_20170412_183944594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZi-Kz2f7OoEjK4JdlBkwRZlSekdYb5CTH0n9zYo1BSZ_aZbsQrGH-vT7O9Vd_vepf4xxalpJte5OeL_PrOVht179hLC_fWDpcVnj1i9TlsEFIsE7b26Cib7QD0LspAmh6dV5g7IM5UU/s400/IMG_20170412_183944594.jpg" width="400" /></a><br />
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Serves 4</div>
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INGREDIENTS</div>
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3 super-soft avocados<br />
6 T. cocoa powder<br />
1/4 cup honey<br />
1 t. vanilla<br />
Sea salt or raspberries for serving</div>
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DIRECTIONS</div>
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Puree avocados, cocoa powder, honey, and vanilla in a food processor or blender until smooth. Serve with sea salt or raspberries.</div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-10280178775651377792017-12-24T11:26:00.000-08:002017-12-24T11:26:24.949-08:00More Comfort & Joy<div class="separator" style="clear: both;">
Too many recipes for just one post, so here we go again...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcgMk4DLYlHEBZg9DbtSYLJjqt0oFoWEnSuZmQARZrps-AGqLGHt3rBnSAj4bO6Wz1C7zYLcsktanWxiwTy-HmTrwTTxLka6BJd-CXYSZfeamd8baDwxEyRYPNa3Jeeh8AIb_iPiVAds/s1600/More+Comfort+%2526+Joy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcgMk4DLYlHEBZg9DbtSYLJjqt0oFoWEnSuZmQARZrps-AGqLGHt3rBnSAj4bO6Wz1C7zYLcsktanWxiwTy-HmTrwTTxLka6BJd-CXYSZfeamd8baDwxEyRYPNa3Jeeh8AIb_iPiVAds/s320/More+Comfort+%2526+Joy.jpg" width="320" /></a></div>
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<b>1.</b></div>
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So the Pioneer Woman totally inspired me. I like to watch her show while I fold laundry and I was totally drooling over her cinnamon rolls! However, once I started making them, I just couldn't add the amount of butter and sugar her recipe calls for. I am sure her cinnamon rolls are to die for (and I adore her and her blog) and some day I may try her actual recipe. But this time I decided to play one of my favorite cooking games - how much fat and sugar can I remove from this recipe and still make something delicious? And I was pretty pleased with how these turned out!</div>
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<a href="http://thepioneerwoman.com/cooking/cinammon_rolls_/" target="_blank">Cinnamon Rolls (adapted from The Pioneer Woman)</a> - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74WS08ACzmY8K9EYP99bBgIK50e52o9l6e1dFIeJeNBc2_DG5xWNmWyXdXkKSPGhjhpXSUP_vW7O-99oKW9VVj-KW85nkuW9_1daRQ3LYVcO1eA7_ZIsP8bRb-YhYCn13LGckvbIc8Qk/s1600/IMG_20171215_085341155_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74WS08ACzmY8K9EYP99bBgIK50e52o9l6e1dFIeJeNBc2_DG5xWNmWyXdXkKSPGhjhpXSUP_vW7O-99oKW9VVj-KW85nkuW9_1daRQ3LYVcO1eA7_ZIsP8bRb-YhYCn13LGckvbIc8Qk/s320/IMG_20171215_085341155_HDR.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">Serves 30</span></div>
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<span style="font-family: inherit;">INGREDIENTS</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">2 cups milk</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">1/2 cup canola oil</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">1 cup sugar, divided</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">1 packet active dry yeast</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">4 1/2 cups flour, divided (plus more for rolling)</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">3/4 t. baking powder</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">1/4 t. baking soda</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">1/2 t. + 1 pinch of salt</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">2 sticks softened butter</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">Cinnamon</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">Cooking spray</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">2 cups powdered sugar</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">2 T. maple syrup</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;">2 T. coffee (or milk)</span></div>
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<span style="font-size: 12pt;">DIRECTIONS</span></div>
<div style="background-color: white; font-size: 16px;">
<span style="font-family: inherit;"><span style="font-size: 12pt;"></span><span style="font-size: 12pt;">1. In a large pot, mix milk, canola oil and 1/2 cup sugar. Heat over medium until small bubbles start to form. Remove from heat and cool 45 minutes. Sprinkle yeast over the cooled mixture and let sit for 1 minute. Stir in 4 cups flour. Cover and let sit 1 hour. Add remaining 1/2 cup flour, baking powder, baking soda, and 1/2 t. salt. Cover and refrigerate for at least 1 hour or up to 2 days.</span></span></div>
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<span style="font-size: 12pt;">2. On a floured baking surface, roll HALF of the dough into a 15"x 11"rectangle. Coat with 1 stick of softened butter and sprinkle with 1/4 cup of sugar and a generous amount of cinnamon. Starting with the long end farthest away from you, roll the dough into a tight log. Pinch the seam together at the end. Spray a 9"x 13" baking pan with cooking spray. Cut the roll into fifteen 1-inch slices and place cut side up in the prepared baking dish. Repeat the process with the other half of dough. Cover and refrigerate up to 1 day or proceed with Step 3.</span></div>
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<span style="font-size: 12pt;">3. Preheat oven to 400 degrees while you let the rolls rise on the countertop. Bake 15 minutes or until golden brown.</span></div>
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<span style="font-size: 12pt;">4. Use an electric mixer to combine powdered sugar, maple syrup, coffee (or milk) and a pinch of salt. Drizzle over hot rolls.</span><br />
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<b>2.</b></div>
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"Come on! It's like cornbread and corn together in one dish!" I said to my 3 year old. He eventually tried it and gave it a thumbs up - which is high praise in our household. This is a great potluck dish that goes well with just about any meaty main. We served this one with turkey and mashed potatoes and then again with pulled pork and green beans. And I could also totally eat this for breakfast...</div>
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Corn Casserole (adapted from my friend, Jess) - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39tDdfo1OIQIDVBJjK52lsFwzohRFiqEBkuoS_P7WR6eqh7rh8C8GEQ7z4jfQGn2NBPY8b52kVIfwPh3zZvqg8jMHRhyphenhyphen0SUD6XZDiKWYBXp_n4QrdyIBuU2UObQvyNToatEZnwch7Mnc/s1600/IMG_20171216_090935967.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39tDdfo1OIQIDVBJjK52lsFwzohRFiqEBkuoS_P7WR6eqh7rh8C8GEQ7z4jfQGn2NBPY8b52kVIfwPh3zZvqg8jMHRhyphenhyphen0SUD6XZDiKWYBXp_n4QrdyIBuU2UObQvyNToatEZnwch7Mnc/s400/IMG_20171216_090935967.jpg" width="400" /></a></div>
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Serves 8</div>
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INGREDIENTS</div>
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1 stick of butter</div>
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1 cup light sour cream</div>
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1 beaten egg</div>
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16 oz. can of corn, drained</div>
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16 oz. can of creamed corn, not drained</div>
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1 box Jiffy corn muffin mix</div>
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1 T. sugar</div>
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DIRECTIONS</div>
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Preheat oven to 350 degrees. Mix all ingredients in a large bowl and transfer to a 1 1/2 quart baking dish. Bake 1 hour our into light golden brown.</div>
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<b>3.</b></div>
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I make some version of this dish on a pretty regular basis. But this recipe is by far quicker and tastier than any I've made before! And all of the ingredients can be stocked in your freezer and pantry for whenever you need a quick meal! Win, win, win!</div>
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<a href="https://www.marthastewart.com/1161711/sausage-and-pepper-ragu-over-polenta" target="_blank">Penne with Sausage and Peppers (adapted from Martha Stewart)</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2CewVbu4kuIWvcJMWilLgkgm_ZljmO9foKHqqW1EibWBoN_06443DR_-KWH_HpNy-wekU9bYT7oTb-Ppo8VU8zQgLp4k59HwxxR7OHHq0qQ31MeUt0pkBOEP0MmHbtmM2RQQxE_U6q5w/s1600/IMG_20171218_181517479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2CewVbu4kuIWvcJMWilLgkgm_ZljmO9foKHqqW1EibWBoN_06443DR_-KWH_HpNy-wekU9bYT7oTb-Ppo8VU8zQgLp4k59HwxxR7OHHq0qQ31MeUt0pkBOEP0MmHbtmM2RQQxE_U6q5w/s320/IMG_20171218_181517479.jpg" width="320" /></a></div>
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Serves 4</div>
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INGREDIENTS</div>
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8 oz. penne pasta</div>
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2 T. butter</div>
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4 Italian sausages</div>
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12 oz. bag frozen peppers and onions</div>
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Salt & pepper</div>
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2 T. tomato paste</div>
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3/4 cup chicken broth</div>
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Parmesan cheese for serving.</div>
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DIRECTIONS</div>
<span style="font-size: small;">Cook pasta according to package instrucions. Meanwhile, melt butter in a large skillet over medium-high heat. Pierce sausages with a fork and cook in skillet for 6 minutes, turning once halfway through. Remove from pan. Add frozen peppers and onion, season with salt and pepper, and cook 4 minutes. Stir in tomato paste and cook 1 minute. Return sausages to pan with chicken broth and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes. Uncover and cook 2 more minutes until slightly thickened.</span><span style="font-size: 12pt;"></span><br />
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<b>4.</b></div>
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I make these every year and I love them! However, I'm currently staying in a vacation house without my usual kitchen tools - most importantly, my electric griddle - and I am reminded of how much I stink at making pancakes without it! So please ignore the uneven browning under all of that whipped cream and I'll try to forget the spongy texture and remember how delicious they have been every other year I have made them! 😠</div>
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<a href="http://ihopathome.blogspot.com/2012/09/gingerbread-pancakes.html" target="_blank">Gingerbread Pancakes (adapted from IHOP at Home)</a> - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9oEjhyvuypzxXQJbxe82qqR53yPDhOcML8KR_bqHSlXLNzTY-UwSVDRpvqU1Z7ux0YfHUoEx-VSNAeE8voWtav3VrRnd7OIJoGZh6MolCG3LfT-FGXfDj7haStvP3lNgzbHQpUmT168/s1600/IMG_20171224_082840233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9oEjhyvuypzxXQJbxe82qqR53yPDhOcML8KR_bqHSlXLNzTY-UwSVDRpvqU1Z7ux0YfHUoEx-VSNAeE8voWtav3VrRnd7OIJoGZh6MolCG3LfT-FGXfDj7haStvP3lNgzbHQpUmT168/s400/IMG_20171224_082840233.jpg" width="400" /></a></div>
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Makes 12 </div>
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INGREDIENTS</div>
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3 cups complete buttermilk pancake mix</div>
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1 cup brewed coffee</div>
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1 cup water</div>
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1/4 cup molasses</div>
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1/2 t. cinnamon</div>
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1/4 t. ginger</div>
<div style="text-align: left;">
1/4 t. nutmeg</div>
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Cooking spray</div>
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Whipped cream, sprinkles, and maple syrup for serving</div>
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DIRECTIONS</div>
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Heat an electric griddle to 375 degrees. Combine pancake mix, coffee, water, molasses and spices in a large bowl. Spray griddle with cooking spray. Use a 1/4 cup measuring cup to ladle batter onto the griddle. Cook 1-2 minutes per side. Serve with whipped cream, sprinkles and maple syrup.</div>
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</div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-73231749845501127182017-12-24T10:52:00.001-08:002017-12-24T10:53:11.500-08:00Comfort & Joy<div class="separator" style="clear: both; text-align: left;">
This time of year, all I want to do is curl up under about a hundred blankets and eat lots of warm starchy food!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphhaD_xTlQ6DcrMoaC24SyDwvFkGkah1ANwnx377btmdyk61Uat_NQ7oCh7CvdSZ5KNREYZ3Vnw1WyZCKD7pvIRg8IM9PD66OIxR8t4aTfx6boP-KUSlG-NKmbfJglrN3bJ7sXaZziI8/s1600/Comfort+%2526+Joy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphhaD_xTlQ6DcrMoaC24SyDwvFkGkah1ANwnx377btmdyk61Uat_NQ7oCh7CvdSZ5KNREYZ3Vnw1WyZCKD7pvIRg8IM9PD66OIxR8t4aTfx6boP-KUSlG-NKmbfJglrN3bJ7sXaZziI8/s320/Comfort+%2526+Joy.jpg" width="320" /></a></div>
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<b>1.</b></div>
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Here's something hearty AND healthy! Bulgur wheat has a great chewy, nutty texture and is an awesome stand-in for oatmeal or breakfast quinoa. And the poached berries would also be delicious on ice cream or pound cake or whatever else you can think of!</div>
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Bulgur with Berries (adapted from <i>Giada's Feel Good Food </i>by Giada De Laurentiis) - <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjbD97aTuOu0D6xa9D933M1D2B-ovsIPQuHmKfnNAh0ZmEThxsVoXIV5x3yosQqyg3tudnlmmtQKBpY8cLxzNdCDyfrPEqr400eQpPa1AwSrNJqGHvQ5-OYCVLouDeiaYF0WPZ6l-KbE/s1600/IMG_20171207_081537664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjbD97aTuOu0D6xa9D933M1D2B-ovsIPQuHmKfnNAh0ZmEThxsVoXIV5x3yosQqyg3tudnlmmtQKBpY8cLxzNdCDyfrPEqr400eQpPa1AwSrNJqGHvQ5-OYCVLouDeiaYF0WPZ6l-KbE/s320/IMG_20171207_081537664.jpg" width="320" /></a></div>
Serves 4<br />
INGREDIENTS<br />
2 cups unsweetened almond milk or water<br />
1 cup quick-cooking bulgur wheat<br />
1/2 t. vanilla<br />
1/2 t. cinnamon<br />
1/8 t. salt<br />
10 oz. bag frozen mixed berries<br />
2 T. apple cider<br />
1 T. agave<br />
DIRECTIONS<br />
In a medium saucepan, combine almond milk (or water), bulgur, vanilla, cinnamon, and salt over medium heat. Bring to a boil, then reduce to a simmer, covered, for 12 minutes. Meanwhile, in a small saucepan combine remaining ingredients over medium-high heat. Bring to a boil, then reduce to a simmer for 8 minutes. Remove from heat and let cool slightly. Serve berries over bulgur.<br />
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<b>2.</b><br />
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Here's another great recipe from my friend, Jess! And no matter how many times I make this, mine never turns out quite as good as hers...</div>
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Baked Ziti (adapted from my friend Jess)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5DNUSsWL-HvWSrHbkyhlpuVU3i_g6QQ_i5-3lrHrPq_SjZTWL64Hnw_xLhcuTomZpk4sQ5VWFM8kDyj0c45mQAMdNAxi9oTt7b7R21fgDokacONzl_RRZqbtGXjQKaCrWCpwQ3Yqh6c/s1600/IMG_20171207_180538592_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5DNUSsWL-HvWSrHbkyhlpuVU3i_g6QQ_i5-3lrHrPq_SjZTWL64Hnw_xLhcuTomZpk4sQ5VWFM8kDyj0c45mQAMdNAxi9oTt7b7R21fgDokacONzl_RRZqbtGXjQKaCrWCpwQ3Yqh6c/s320/IMG_20171207_180538592_HDR.jpg" width="320" /></a></div>
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Serves 8-10</div>
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INGREDIENTS</div>
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1 lb. ziti or rigatoni </div>
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1 lb. ground turkey</div>
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1 1/2 T. onion powder</div>
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2 24 oz. jars Prego Traditional Spaghetti Sauce</div>
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Cooking spray</div>
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1 1/2 cups light sour cream</div>
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6 oz. shredded mozzarella</div>
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6 slices provolone</div>
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2 T. grated Parmesan</div>
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DIRECTIONS</div>
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Preheat oven to 350 degrees. Cook pasta according to package instructions. Meanwhile, in a large skillet brown turkey over medium heat. Add onion powder and spaghetti sauce. Spray a 9" x 13" baking dish with cooking spray. Layer as follows: 1/2 of the pasta, provolone, sour cream, 1/2 of the sauce, remaining pasta, mozzarella, remaining sauce, and top with Parmesan. Bake 30 minutes or until cheeses are melted.</div>
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<b>3.</b></div>
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Super quick and one of my favs! The boys prefer sausage to shrimp so I tend to go heavier on the sausage and lighter on the shrimp. 😉</div>
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<b><br /></b></div>
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<a href="https://www.marthastewart.com/255955/slow-cooked-louisiana-shrimp-and-grits" target="_blank">Shrimp & Grits (adapted from Martha Stewart)</a> - <span style="color: purple;">GF*</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvpmT8PVK329jKdGXoJIinorDpn7qjf9-zO3LWX-L3bPS-mywl89a1AVvV9UL8A0bJGzxCtYGPCWYClU84ScycAH32qg205xGk1fblvvaS47O2lFs5Az7JLBJUgxgRT-b8T5cWe1ngk4/s1600/IMG_20171209_174159528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvpmT8PVK329jKdGXoJIinorDpn7qjf9-zO3LWX-L3bPS-mywl89a1AVvV9UL8A0bJGzxCtYGPCWYClU84ScycAH32qg205xGk1fblvvaS47O2lFs5Az7JLBJUgxgRT-b8T5cWe1ngk4/s320/IMG_20171209_174159528.jpg" width="320" /></a></div>
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Serves 4</div>
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INGREDIENTS</div>
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1 cup grits</div>
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1/2 cup mascarpone cheese</div>
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Salt & pepper</div>
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2 T. olive oil</div>
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10 oz. medium shrimp, peeled and deveined, thawed if frozen</div>
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1 t. paprika (or prepared Creole seasoning if you have it!)</div>
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6 oz. fully cooked kielbasa* or andouille sausage*</div>
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3 garlic cloves</div>
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3 scallions, chopped with white and green parts separated</div>
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1/4 cup red bell pepper, chopped</div>
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1/4 t. dried thyme</div>
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1/2 cup unsalted chicken broth</div>
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2 T. butter</div>
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DIRECTIONS</div>
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1. Prepare grits according to package instructions. Stir in mascarpone and season with salt and pepper.</div>
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2. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sprinkle with paprika or Creole seasoning and season with salt and pepper. Cook 3 minutes or until shrimp start to brown and then remove them from the skillet and set aside.</div>
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3. Add sausage, garlic, scallion whites, red bell pepper and thyme to empty skillet. Cook 3 minutes until sausage starts to brown and vegetables soften. Add chicken broth and butter and cook about 3 minutes more until sauce starts to thicken.</div>
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3. Return shrimp to skillet. Serve over grits with scallion greens sprinkled on top.</div>
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<b>4.</b><b></b><b><br /></b></div>
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Nobody makes their own pie crust anymore and it makes me so sad! I don't even make great pie crust, but I still prefer it, hands down, to anything you buy in the store. Some day I'm going to take a class and learn how to make amazing pie crust, but in the meantime I will continue to make this yummy recipe and I encourage you to do the same! Granny Smith apples are a must - as is letting the pie cool so the filling has time to set (which is so very, very, hard to do!)</div>
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<a href="https://www.marthastewart.com/341735/apple-pie" target="_blank">Apple Pie (adapted from Martha Stewart)</a> - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUaz_oxmDgtUpEBRuTxyl8_oRLeI73Juv_yntWj0JLHiSogA57WUs1QzqjzN6diIhfUMFdAzWa8fTQ60LSznYFQ-zee_C5Yz4DO8SYwbBJDahxM4mD_9aNFQyR-WgLiYm-OSX88Ezhjo/s1600/IMG_20171208_151653705_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUaz_oxmDgtUpEBRuTxyl8_oRLeI73Juv_yntWj0JLHiSogA57WUs1QzqjzN6diIhfUMFdAzWa8fTQ60LSznYFQ-zee_C5Yz4DO8SYwbBJDahxM4mD_9aNFQyR-WgLiYm-OSX88Ezhjo/s320/IMG_20171208_151653705_HDR.jpg" width="320" /></a></div>
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Serves 8</div>
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INGREDIENTS</div>
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Pie crust:</div>
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2 1/2 cups flour</div>
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1 t. salt</div>
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1 t. sugar</div>
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2 sticks cold butter, cut into small pieces</div>
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1/2 cup cold water</div>
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Filling:</div>
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Juice of 1/2 a lemon</div>
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2 lbs. Granny Smith apples (4-5 apples)</div>
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2 lbs. Gala or Golden Delicious apples (4-5 apples)</div>
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3/4 cup sugar</div>
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1/4 cup flour</div>
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1 t. cinnamon</div>
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1/2 t. salt</div>
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2 T. butter, cut into small pieces</div>
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DIRECTIONS</div>
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1. In a food processor, combine flour, salt, and sugar. Add butter and pulse a few times. Sprinkle water over the dough and pulse a few more times. Transfer half of crumbly dough to a gallon size resealable plastic bag and form into a disk. Repeat with other half of dough and refrigerate both bags.</div>
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2. Preheat oven to 450 degrees. Squeeze lemon juice into a large bowl. Peel and core apples. Cut into 1/4 inch slices and halve crosswise. Toss in bowl with lemon juice as you work to prevent browning. Add sugar, flour, cinnamon and salt and toss to combine.</div>
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3. Remove one pie dough bag from the refrigerator. Open the bag, and center the dough inside. Roll the pie dough, still in the bag, into a 12 inch circle. Seal the bag and return it to the refrigerator. Repeat with second bag of dough and then use kitchen shears to open the bag and carefully remove the dough circle. Without stretching the dough, place it into a pie plate so it hugs the bottom and sides. </div>
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3. Fill the pie plate with apple mixture, gently packing apples and mounding slightly in the center. Dot with butter. Lightly brush rim of pie dough with water.</div>
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4. Use kitchen shears to open the first bag of pie dough and carefully remove the dough circle. Lay over apples, pressing along rim to seal. Fold edge of dough under itself to form a thick rim. Press your thumb all along the rim of dough into the pie plate. Cut 6 slits in the top of the pie radiating from the center.</div>
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5. Place pie plate on rimmed baking sheet and bake for 20 minutes. Reduce heat to 375 degrees. Carefully cover pie with foil and bake for 1 hour until crust is golden and juices are bubbling. Cool at least 6 hours before serving.</div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-31972357790050839752017-12-17T14:24:00.000-08:002018-01-16T15:14:00.631-08:00Cookie TimeIt's the most wonderful time of the year! Here's how I spread holiday joy...<br />
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<b>1.</b></div>
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These cookies (along with a peppermint milkshake) are what Christmas tastes like to me! My dad used to make these when we were little and they are so good and chewy and molasses-y! I make them every year!</div>
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Gingersnaps (adapted from Papa)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr60j7NRry3u4ZrY9HlRf3d8_YxypUfWeYPvDfg8xUbdHzpBw4aFp7n_jvnVz8ni7fvpk2Nj_L4awJBULaZw6EZzXseaYuARveE-BcYDqrl-nMZeeTGUmo4XIOSbyDmegYxAjK20E_swY/s1600/IMG_20171217_131839932_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr60j7NRry3u4ZrY9HlRf3d8_YxypUfWeYPvDfg8xUbdHzpBw4aFp7n_jvnVz8ni7fvpk2Nj_L4awJBULaZw6EZzXseaYuARveE-BcYDqrl-nMZeeTGUmo4XIOSbyDmegYxAjK20E_swY/s400/IMG_20171217_131839932_HDR.jpg" width="400" /></a></div>
<div style="text-align: left;">
Makes 3 Dozen</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
Cooking spray</div>
<div style="text-align: left;">
1 1/2 sticks softened butter</div>
<div style="text-align: left;">
1 cup sugar, plus more for rolling</div>
<div style="text-align: left;">
1/4 cup molasses</div>
<div style="text-align: left;">
1 egg</div>
<div style="text-align: left;">
2 c. flour</div>
<div style="text-align: left;">
2 t. baking soda</div>
<div style="text-align: left;">
1/2 t. salt</div>
<div style="text-align: left;">
1/2 t. cinnamon</div>
<div style="text-align: left;">
1/2 t. ginger</div>
<div style="text-align: left;">
1/4 t. cloves</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Preheat oven to 375 degrees. Spray cookie sheet with cooking spray. Combine first 4 ingredients in a large bowl. Stir in remaining ingredients. Use a small cookie scoop to portion into 12 balls. Roll in sugar and place on prepared cookie sheet. Bake 8 minutes. Repeat with remaining dough.</div>
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<b>2.</b></div>
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Another quintessential taste of the season - mint and chocolate. I first fell in love with these cookies at a friend's Christmas party in Baltimore. After tracking down the baker, I scribbled the recipe on the back of a Target receipt - and it has lived in my recipe box and my heart ever since. 😍</div>
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<div style="text-align: left;">
Mint Chocolate Cookies </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirx59CaC5d0k6e4XhEHFN1JCPRsBL8bSqWLaUvDuCbYdt-tAji7LW7JmEvynpJtF0u7wh5-s04OG0diaoUJ8VhJCVL33-qYjBx7P8u7aMzjrFySWg9MX3lem4hYeku3xUGUDlAEw9Hyzw/s1600/IMG_20171217_143226701_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirx59CaC5d0k6e4XhEHFN1JCPRsBL8bSqWLaUvDuCbYdt-tAji7LW7JmEvynpJtF0u7wh5-s04OG0diaoUJ8VhJCVL33-qYjBx7P8u7aMzjrFySWg9MX3lem4hYeku3xUGUDlAEw9Hyzw/s400/IMG_20171217_143226701_HDR.jpg" width="400" /></a></div>
<div style="text-align: left;">
Makes 56 cookies</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
56 Andes mints, unwrapped</div>
<div style="text-align: left;">
1 1/2 sticks butter</div>
<div style="text-align: left;">
1 1/2 cups brown sugar</div>
<div style="text-align: left;">
2 cups semi-sweet chocolate chips (12 oz bag)</div>
<div style="text-align: left;">
2 eggs</div>
<div style="text-align: left;">
2 1/2 cups flour</div>
<div style="text-align: left;">
1 1/4 t. baking soda</div>
<div style="text-align: left;">
1/2 t. salt</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
In a large saucepan, melt butter, sugar, and 2 T. water over medium heat, while stirring, until combined. Stir in chocolate chips and let cool 10 minutes. With an electric mixer, beat in eggs at high speed. Add remaining dry ingredients and mix on low speed until combined. Chill in refrigerator for 1 hour. Preheat oven to 350 degrees. Use a small cookie scoop to portion 12 dough balls onto a cookie sheet. Bake 10 minutes, turning pan halfway through. Place 1 mint on top of each hot cookie and return to the oven for 1 minute. Use an offset spatula to evenly spread melted mint on top of each cookie. Repeat with remaining dough and mints.</div>
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<div style="text-align: center;">
<b>3.</b></div>
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These last 2 recipes come from one of the best bakers I know - my friend, Jess! And since I can't seem to get enough cinnamon this year, snickerdoodles are a must!</div>
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<br /></div>
<div style="text-align: left;">
Snickerdoodles (adapted from my friend, Jess)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VqGuJuWgP25jLKwGyOklK5rUGCP7MK-x6kHbpg3oh1DmYWmckjTiiz2rvW88yolFpq5jpYJsYov2-h6M8Yhnhg9-KIdYApL42yiHIoSzp8U0cSqElikHA47gn6kEEb-c5mlpfIMErDM/s1600/IMG_20170406_144154770.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VqGuJuWgP25jLKwGyOklK5rUGCP7MK-x6kHbpg3oh1DmYWmckjTiiz2rvW88yolFpq5jpYJsYov2-h6M8Yhnhg9-KIdYApL42yiHIoSzp8U0cSqElikHA47gn6kEEb-c5mlpfIMErDM/s400/IMG_20170406_144154770.jpg" width="400" /></a></div>
<div style="text-align: left;">
Makes 12 cookies</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 stick softened butter<br />
3/4 cup sugar + 1 T. for rolling<br />
1 egg<br />
1 1/3 cups flour<br />
1/2 t. baking soda<br />
1 t. cream of tartar<br />
Salt<br />
1 t. cinnamon</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Preheat oven to 400 degrees. Cream butter and sugar. Beat in egg. Add in flour, baking soda, cream of tartar, and a dash of salt and mix well. In a small bowl, mix 1 T. sugar and cinnamon. Form dough into 1 inch balls and roll in cinnamon sugar. Place on cookie sheet and bake 8 minutes. Repeat with remaining dough.</div>
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<b>4.</b></div>
<div style="text-align: left;">
And Jess's peanut butter cookies are legendary. :)</div>
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<br /></div>
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Peanut Butter Cookies (adapted from my friend, Jess)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AkOr-8t9WJWMcrf0MPkAEjzyv5OHXcIBQOFB4RvpTgpYrhAp8uHy-1GxI7YefHzsTbg87tQIofkkBAjyIVkaAjlrdEklXRO04q6aahkXH7mIUlYgoC8n00D380f6VaTXajIKm1Pz5vE/s1600/IMG_20170325_072045606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AkOr-8t9WJWMcrf0MPkAEjzyv5OHXcIBQOFB4RvpTgpYrhAp8uHy-1GxI7YefHzsTbg87tQIofkkBAjyIVkaAjlrdEklXRO04q6aahkXH7mIUlYgoC8n00D380f6VaTXajIKm1Pz5vE/s400/IMG_20170325_072045606.jpg" width="400" /></a></div>
<div style="text-align: left;">
Makes 35 cookies<br />
INGREDIENTS<br />
Cooking spray</div>
<div style="text-align: left;">
1 stick softened butter<br />
1/2 cup sugar<br />
1/2 cup brown sugar<br />
1 egg<br />
1/2 t. vanilla<br />
1/2 cup peanut butter<br />
1 1/2 cups flour<br />
1 t. baking soda<br />
1/4 t. salt</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Preheat oven to 350 degrees. Mix together butter, sugars, eggs, and vanilla. Then mix in peanut butter. Add remaining ingredients and mix well. Use a small cookie scoop to portion dough onto prepared baking sheet. Flatten slightly with a fork, making a criss-cross shape on top (#). Bake for 8 minutes. Repeat with remaining dough</div>
Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-39649114212387525042017-12-12T16:28:00.000-08:002017-12-12T16:28:12.091-08:00Gluten-Free GoodnessMore and more people that I know are going gluten-free these days - either because of food allergies, autoimmune issues, or just from a desire to eat "cleaner." So, I've started adding <span style="color: purple;">GF</span> (gluten-free), <span style="color: blue;">DF</span> (dairy-free), and <span style="color: lime;">V</span> (vegetarian) labels to my recipes in case that's of interest to you. I actually eat this way quite often because I find that cutting out wheat, dairy, and meat, usually forces me to make "healthier" choices and be more creative with what I eat! Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ3ntzjNirfXjoWTr9CuWPAq8Her8Zl9eH9zqOTJgK7IW6gIpVvBKzEtK_MWAv4AfFs2pPVqN8jJtirqD5oXugVd0j_5ubv7UW7mWfwrseUiE-TBINKgiqP5_P_w_J0ShOss1zuPa5yw/s1600/Gluten-Free+Goodness.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ3ntzjNirfXjoWTr9CuWPAq8Her8Zl9eH9zqOTJgK7IW6gIpVvBKzEtK_MWAv4AfFs2pPVqN8jJtirqD5oXugVd0j_5ubv7UW7mWfwrseUiE-TBINKgiqP5_P_w_J0ShOss1zuPa5yw/s320/Gluten-Free+Goodness.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<b>1.</b></div>
This is a great comfort food recipe! I cut the mushrooms super small so the boys (big and small) don't notice them, but feel free to slice them if you want more texture!<br />
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<a href="https://www.marthastewart.com/1133592/sweet-potato-shepherds-pie" target="_blank">Shepherd's Pie (adapted from Martha Stewart)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPKXe2YPdFQ_LLpKXYLi5REGK3RZHEkl2DVmKjtJv3hjbP1aDqFafyCSdY91ezfWrcREwC51m6HFPPiThI_YItKNXA2RH_TCGVWYJS1937XDcK8nBgBUHsSeyp8KXCUO_RTK6uj_zJAg/s1600/IMG_20171103_114031813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPKXe2YPdFQ_LLpKXYLi5REGK3RZHEkl2DVmKjtJv3hjbP1aDqFafyCSdY91ezfWrcREwC51m6HFPPiThI_YItKNXA2RH_TCGVWYJS1937XDcK8nBgBUHsSeyp8KXCUO_RTK6uj_zJAg/s400/IMG_20171103_114031813.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 6</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
4 sweet potatoes, peeled and cut into 1 inch pieces</div>
<div style="text-align: left;">
Salt & pepper</div>
<div style="text-align: left;">
3 T. olive oil, divided</div>
<div style="text-align: left;">
1 1/2 lb. 90% lean ground beef</div>
<div style="text-align: left;">
1 yellow onion, chopped</div>
<div style="text-align: left;">
8 oz. cremini mushrooms, diced fine</div>
<div style="text-align: left;">
1 cup reduced sodium chicken broth</div>
<div style="text-align: left;">
2 t. corn starch</div>
<div style="text-align: left;">
2 t. Dijon mustard</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
1. Preheat oven to 425 degrees. In a large pot, cover sweet potatoes with 2 inches of water and bring to a boil. Cover and simmer until tender, about 17 minutes. Drain, return to pot, and mash with 2 T. oil and 3/4 t. salt.</div>
<div style="text-align: left;">
2. Meanwhile, in a large skillet brown beef over medium high breaking up large pieces with potato masher. Transfer to a large casserole dish with a slotted spoon and discard remaining fat in skillet.</div>
<div style="text-align: left;">
3. Add 1 T. oil, mushrooms, and onions to skillet and cook, stirring occasionally until browned, about 10 minutes. Whisk together broth, corn starch, mustard, 3/4 t. salt and 1/4 t. pepper. Add to skillet and bring to a boil.</div>
<div style="text-align: left;">
4. Stir mushroom mixture into beef in casserole dish. Spread mashed sweet potatoes over the top. Bake 25 minutes or until bubbling.</div>
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<div style="text-align: center;">
<b>2.</b></div>
This super-flavorful vegetarian main is a lighter version of a chile relleno. If you're sensitive to the capsicum in chile peppers, you might want to wear gloves to prep these. And make sure to use a good de-greasing dish soap to clean your knife and cutting board afterwards!<br />
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<a href="http://www.sproutedkitchen.com/" target="_blank">Stuffed Poblanos with Salsa Rice (adapted from Sara Forte)</a> - <span style="color: purple;">GF</span>, <span style="color: lime;">V</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaAEVfeXDxauWLMuBaK-Q-_8x7Tp9FPs-L0xlbmunM3oqgJoeNtUV83TmUY9RasKHj5ADRgCh5C17dsqC1OCEuQTRFouzT38V9KSQBmJSe5atALCKxXZPBgk_6aNf87Nc3lb5WY5N0Zs/s1600/IMG_20171110_120614139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaAEVfeXDxauWLMuBaK-Q-_8x7Tp9FPs-L0xlbmunM3oqgJoeNtUV83TmUY9RasKHj5ADRgCh5C17dsqC1OCEuQTRFouzT38V9KSQBmJSe5atALCKxXZPBgk_6aNf87Nc3lb5WY5N0Zs/s400/IMG_20171110_120614139.jpg" width="400" /></a></div>
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<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 T. canola oil<br />
1 yellow onion, diced<br />
2 cloves garlic, minced<br />
14.5 oz. can pinto beans, rinsed and drained<br />
1/2 t. chili powder<br />
1/2 t. cinnamon<br />
1/2 t. salt<br />
4 poblano chiles, halved lengthwise with stem, seeds, and ribs removed<br />
1/2 cup reduced fat feta cheese, crumbled<br />
1/2 cup reduced fat shredded Mexican cheese blend<br />
Juice of 1/2 a lime<br />
1 cup white rice<br />
1 cup chunky salsa<br />
DIRECTIONS</div>
Preheat oven to 400 degrees. Heat oil in a medium pot over medium heat. Cook onion and garlic about 6 minutes or until tender. Stir in beans, chili powder, cinnamon, and salt and cook until heated through. Arrange poblanos on a baking sheet and fill each half with about 2 tablespoons of bean mixture. Top each half with 1 T. of feta and 1 T. Mexican cheese blend. Squeeze lime juice over the stuffed halves. Bake for 30 minutes or until peppers are softened and cheese has melted. Meanwhile combine rice, salsa, and 1 cup of water in empty bean pot and bring to a boil. Cover and reduce to a simmer for about 15 minutes or until liquid is absorbed. Remove from heat and let sit 5 minutes. Fluff with a fork and serve with stuffed poblanos.<br />
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<div style="text-align: center;">
<b>3.</b><br />
<div style="text-align: left;">
This filling is delicious on its own, but use it to fill a soft and sweet acorn squash and you've got something truly special! Be sure to roast the squash until totally fork tender and the rest of the recipe comes together in a snap!</div>
<b><br /></b>
<div style="text-align: left;">
<a href="https://www.marthastewart.com/1050511/stuffed-acorn-squash-quinoa-and-pistachios" target="_blank">Acorn Squash with Quinoa (adapted from Whole Living)</a> - <span style="color: purple;">GF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqUJYwj887_y6gTfcUQV8KziaLL-NbAQCqJk_qsEubYTwvhxx1qmNArFaSUJFw2wc409KDP8A5T0dcokaNi-K1Lh_ARH-7Dm5g6twXr7ynPomPojwDtmio-4NFQVmQVK5noYfFEef9EE/s1600/IMG_20171204_180957262_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqUJYwj887_y6gTfcUQV8KziaLL-NbAQCqJk_qsEubYTwvhxx1qmNArFaSUJFw2wc409KDP8A5T0dcokaNi-K1Lh_ARH-7Dm5g6twXr7ynPomPojwDtmio-4NFQVmQVK5noYfFEef9EE/s400/IMG_20171204_180957262_HDR.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
INGREDIENTS </div>
<div style="text-align: left;">
2 acorn squash, halved and seeds removed</div>
<div style="text-align: left;">
2 T. olive oil, divided</div>
<div style="text-align: left;">
Salt & pepper</div>
<div style="text-align: left;">
1/2 cup quinoa, rinsed</div>
<div style="text-align: left;">
1/4 cup parsley, chopped</div>
<div style="text-align: left;">
1/4 cup reduced fat feta, crumbled</div>
<div style="text-align: left;">
1/4 cup shelled pistachios</div>
<div style="text-align: left;">
1 t. red wine vinegar</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Preheat oven to 400 degrees. Brush cut side of squash with 1 T. olive oil and season with salt and pepper. Roast cut side down on a baking sheet for 30 minutes. Turn over and roast another 15-20 minutes until very tender. Meanwhile, bring quinoa and 1 cup of water to a boil in a medium saucepan. Cover and reduce to a simmer for about 15 minutes or until water is absorbed. Fluff with a fork and stir in 1 T. oil and remaining ingredients. Season with salt and pepper. Divide filling among squash and serve.</div>
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<b><br /></b>
<b>4.</b><br />
<div style="text-align: left;">
This is one of my all time favorite desserts! My dad has this down to a science - from popping his own corn and shaking out the un-popped kernels in a paper grocery bag to taste-testing his caramel in a mug of cool water. I am far less patient! I rely on store bought popcorn and a candy thermometer to approximate Papa's perfection. :)</div>
</div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
Papa's Caramel Corn - <span style="color: purple;">GF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3Tq-jRpJC_bIDj6hoCJ4xcRWS5YQrSGv5UHCAIWiFlbecl8_nWOeTTzsnbvHId-BCoNEAp7pBnfc6MDLdH9YJcs2-Nd8TR4_4W2foY6tjI87U4D73xWTjBqrx2_VYGxozjw57GlTGic/s1600/IMG_20171117_145138875_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3Tq-jRpJC_bIDj6hoCJ4xcRWS5YQrSGv5UHCAIWiFlbecl8_nWOeTTzsnbvHId-BCoNEAp7pBnfc6MDLdH9YJcs2-Nd8TR4_4W2foY6tjI87U4D73xWTjBqrx2_VYGxozjw57GlTGic/s400/IMG_20171117_145138875_HDR.jpg" width="400" /></a></div>
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Serves 8</div>
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INGREDIENTS</div>
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6-8 quarts popped popcorn (or two 4.5 oz. bags)</div>
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2 cups brown sugar</div>
<div style="text-align: left;">
2 sticks unsalted butter</div>
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1/2 cup light corn syrup (such as Karo Syrup)</div>
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1/2 t. salt</div>
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1 t. baking soda</div>
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DIRECTIONS</div>
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Preheat oven to 200 degrees F. Place popcorn in very large bowl. Mix sugar, butter, syrup, and salt in a heavy bottomed pan over medium-high heat. Heat to 300 degrees F using a candy thermometer. Remove from heat and stir in baking soda. Pour over popcorn and use 2 wooden spoons to evenly distribute caramel. Spread onto 2 baking sheets and bake for 1 hour, stirring every 15 minutes.</div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-32589968712281045542017-11-05T08:29:00.000-08:002017-11-05T09:39:00.768-08:00Dinner PartyTruth be told, I did not actually throw a dinner party this week! My youngest son has been home sick with a cold and I've been home bored. So (thanks to Kroger Clicklist) I decided to recreate a Christmas Day dinner menu I made a few years ago that would be perfect for the upcoming holiday season. Enjoy!<br />
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<b>1.</b></div>
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These potato cakes can be prepped ahead and then cooked the day of your event. You'll need one potato and 1 oz. of mozzarella per person. I used a potato ricer for these, but I totally wouldn't recommend buying one because I hardly ever use mine! And feel free to experiment with toppings. I'm actually getting kind of tired of pesto these days and I was thinking these would be great topped with marinara or even chimichurri or pico de gallo that could double as a steak accompaniment!</div>
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<a href="http://www.foodnetwork.com/recipes/michael-chiarello/potato-cakes-with-mozzarella-and-pesto-recipe-1945432" target="_blank">Pesto Mozzarella Potato Cakes (adapted from Michael Chiarello)</a> - <span style="color: purple;">GF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyd9zcsI0n3DmffL4LjpdL1_OIBiOmHTBu3Ziq6Z3f71EXMMyhQr63dQISJ0WjsEqAd-ZC7-U6j_a3GfDMQhZHd8kCS2iXTDA2YGaD7MgkmrW2_s_2vJSOXxPax6UthPLEMY9jCuj2m9c/s1600/IMG_20171104_174534543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyd9zcsI0n3DmffL4LjpdL1_OIBiOmHTBu3Ziq6Z3f71EXMMyhQr63dQISJ0WjsEqAd-ZC7-U6j_a3GfDMQhZHd8kCS2iXTDA2YGaD7MgkmrW2_s_2vJSOXxPax6UthPLEMY9jCuj2m9c/s400/IMG_20171104_174534543.jpg" width="400" /></a></div>
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Serves 8</div>
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INGREDIENTS</div>
<div style="text-align: left;">
8 russet potatoes</div>
<div style="text-align: left;">
1/4 t. salt</div>
<div style="text-align: left;">
1/8 t. pepper</div>
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8 oz. fresh mozzarella</div>
<div style="text-align: left;">
Cooking spray</div>
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Pesto for serving</div>
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DIRECTIONS</div>
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1. Preheat oven to 450 degrees. Bake potatoes for 1 hour or until very soft. Let sit until cool enough to handle. </div>
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2. Scoop out potato flesh and discard skins. Pass potato through a potato ricer or the large holes of a box grater (carefully!). Season with salt and pepper and form into 16 equal patties. Cut half of cheese into 8 equal slices and use box grater to shred the other half of cheese. Set shredded cheese aside. Place one slice of cheese in the center of one potato patty and place another patty on top. Shape into a smooth potato cake. Repeat to form 8 cakes. Cover and refrigerate if making ahead or proceed to step 3.</div>
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3. Preheat broiler with rack 3-4 inches from heat source. Heat an electric griddle to 325 degrees or heat a non-stick pan over medium-high heat and spray with cooking spray. Cook potato cakes for about 6 minutes per side until nicely browned. </div>
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4. Arrange cakes on baking sheet and sprinkle with reserved shredded cheese. Broil a minute or two until cheese melts and starts to brown. Top with pesto.<br />
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<b>2.</b></div>
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My aunt and uncle introduced me to this steak marinade and my family loves it! It's really flavorful and makes a nice crust on the steak.</div>
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<a href="http://offers.leaperrins.com/recipes/recipe/1852/lea-perrins-marinade" target="_blank">Marinated Flank Steak (adapted from Lea & Perrins)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZpSQD2VwY0vxF5usGqBoYS9KtpX-7lBjcDxn5Q2Ie8rjXZbDycJpSBi-805HhNaB2r7REcEYXGjq8CKKvwSIZxUCodRV2KjeESDU1kpzhQKoZj-ZsmbIuPVBeDzLmT9Oc4v4eCDeFLE/s1600/IMG_20171104_173823303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZpSQD2VwY0vxF5usGqBoYS9KtpX-7lBjcDxn5Q2Ie8rjXZbDycJpSBi-805HhNaB2r7REcEYXGjq8CKKvwSIZxUCodRV2KjeESDU1kpzhQKoZj-ZsmbIuPVBeDzLmT9Oc4v4eCDeFLE/s400/IMG_20171104_173823303.jpg" width="400" /></a></div>
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Serves 4</div>
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INGREDIENTS</div>
<div style="text-align: left;">
1 lb. flank steak</div>
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1/4 cup Worchestershire sauce</div>
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1 1/2 T. olive oil</div>
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1 1/2 T. balsamic vinegar</div>
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Salt & pepper</div>
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DIRECTIONS</div>
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Liberally poke flank steak with a fork on both sides. Combine Worchestershire sauce, olive oil, balsamc vinegar, and 1/8 t. salt and pour over steak in a a shallow baking dish or plastic bag. Marinade in refrigerator overnight. Let steak come to room temperature while you heat a grill pan (or outdoor grill) over medium high heat and spray with cooking spray. Discard marinade and generously season steak on both sides with salt and pepper. Grill about 4 minutes per side or to desired degree of doneness. Let rest 5 minutes before thinly slicing across the grain.</div>
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<b>3.</b></div>
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This is a simple, tasty recipe that can easily be prepared while the potato cakes and steak cook.</div>
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<a href="http://www.foodnetwork.com/recipes/michael-chiarello/tuscan-shrimp-with-white-beans-recipe-1945270" target="_blank">Tuscan Shrimp (adapted from Michael Chiarello)</a> - <span style="color: purple;">GF*</span>, <span style="color: blue;">DF</span></div>
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Serves 4</div>
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INGREDIENTS<br />
1 baguette* cut into 1/4 inch slices<br />
Cooking spray</div>
<div style="text-align: left;">
1/4 cup extra virgin olive oil<br />
10 oz. medium shrimp, thawed and drained if frozen<br />
3 cloves garlic, minced<br />
1/2 t. red pepper flakes</div>
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14.5 oz. can petite diced tomatoes, drained<br />
14.5 oz. can cannellini beans, drained and rinsed<br />
Salt & pepper<br />
1 cup basil leaves, sliced into ribbons<br />
Juice of half a lemon<br />
DIRECTIONS<br />
1. Preheat broiler with rack 3-4 inches from heat source. Arrange baguette slices on baking sheet and spray both sides with cooking spray. Broil 1 minute per side or until golden.<br />
2. In a large skillet, heat olive oil over medium high heat. Add shrimp and cook 1-2 minutes or until just turning pink. Add garlic and red pepper flakes to skillet and cook 1 minute more. Add tomatoes, beans, 1 t. salt and 1/2 t. pepper. Cook until heated through. Stir in basil and lemon juice. Serve with toasted baguette slices.</div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-59831985082666973432017-11-03T10:03:00.000-07:002018-11-01T13:56:06.027-07:00November Nosh<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFLlpxwjGhdmNdRoDtFcDI0poR9xa9xdmBnoBxmy3VgVVnXu400xAXJetDLoI9lbVSTgNQr4DndKkvq7x-jwh3MLiGXU1kWVpLArcwQH1YkomNC7GTHNeBmqrctUTh9OJuEm4ZPAgeAQ/s1600/November+Nosh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFLlpxwjGhdmNdRoDtFcDI0poR9xa9xdmBnoBxmy3VgVVnXu400xAXJetDLoI9lbVSTgNQr4DndKkvq7x-jwh3MLiGXU1kWVpLArcwQH1YkomNC7GTHNeBmqrctUTh9OJuEm4ZPAgeAQ/s320/November+Nosh.jpg" width="320" /></a></div>
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<b>1.</b></div>
This might be my all time favorite chili recipe! Make sure to cook the butternut squash until tender -and sour cream and pickled jalapenos are a must!<br />
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<a href="http://www.myrecipes.com/recipe/fast-chicken-chili-butternut-squash" target="_blank">Chicken Butternut Squash Chili (adapted from Cooking Light)</a> - <span style="color: purple;">GF*</span>, <span style="color: blue;">DF*</span><br />
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Serves 6</div>
INGREDIENTS<br />
2 T. canola oil<br />
2 cups butternut squash, peeled and cut into 1/2 inch cubes<br />
1 large yellow onion, chopped<br />
1 red bell pepper, chopped<br />
6 cloves minced garlic<br />
1 t. cumin<br />
1 t. dried oregano<br />
1 t. black pepper<br />
1 t. salt<br />
3 cups unsalted chicken broth<br />
14.5 oz. can of cannellini beans, rinsed and drained<br />
3 cups rotisserie chicken breast*, chopped<br />
3 T. cilantro, chopped<br />
Zest of 1/2 a lime<br />
Light sour cream*, pickled jalapenos, and crushed red pepper, for serving<br />
DIRECTIONS<br />
1. Heat oil in large pot over medium-high heat. Add squash and cook 8 minutes or until lightly browned. Remove from pan and set aside.<br />
2. Add onion, red bell pepper, garlic, cumin, oregano, pepper and salt. Cook 6 minutes or until vegetables are tender. Add chicken broth and scrape bottom of pot with a wooden spoon to loosen brown bits. Reduce heat to medium, add reserved squash and simmer for 10 minutes. Add beans and chicken and cook 5 minutes more or until squash is tender.<br />
4. Remove from heat and stir in cilantro and lime zest. Serve with sour cream, pickled jalapenos and crushed red pepper.<br />
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<b>2.</b></div>
This is my kind of comfort food! And with so many different varieties of kielbasa available you can tailor it to your family's needs. I chose a nitrate/nitrite free variety that adds enough flavor to the rice that I don't need to add any extra salt or pepper. Enjoy!<br />
<br />
<a href="https://www.marthastewart.com/335610/red-rice-with-sausage-and-peppers" target="_blank">Kielbasa Rice (adapted from Everyday Food)</a> - <span style="color: purple;">GF*</span>, <span style="color: blue;">DF*</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-H3BFshWnQtZNnvTKwCJFMs2i7cEdQX4M957PcVg-Jb7GHTg_OxSPcpwGQlox8sloHSJynZOsEEhBr0tfYg-MLFvSMwq3YKTJJgai2Rc10DmToq9vr1ix4onTAY_GZUYMLx_FnFxr8U/s1600/IMG_20171030_153605856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-H3BFshWnQtZNnvTKwCJFMs2i7cEdQX4M957PcVg-Jb7GHTg_OxSPcpwGQlox8sloHSJynZOsEEhBr0tfYg-MLFvSMwq3YKTJJgai2Rc10DmToq9vr1ix4onTAY_GZUYMLx_FnFxr8U/s400/IMG_20171030_153605856.jpg" width="400" /></a></div>
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Serves 4</div>
INGREDIENTS<br />
3 cups white rice, cooked according to package omitting fat and salt<br />
1 T. olive oil<br />
12 oz. kielbasa*, cut into small pieces<br />
1 medium yellow onion, diced<br />
1 red bell pepper, diced<br />
1 celery rib, diced<br />
2 garlic cloves, minced<br />
14.5 oz. can petite diced tomatoes<br />
Salt and pepper<br />
DIRECTIONS<br />
Heat oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, about 8 minutes or until crispy. Add onion, pepper, celery, and garlic. Cook, stirring occasionally, about 8 minutes or until celery is tender. Add tomatoes with their juices and cook 3 minutes or until slightly thickened. Add rice and cook 2 minutes or until warmed through. Season with salt and pepper to taste.<br />
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<b>3.</b></div>
My friend Holly first introduced me to this recipe that we lovingly refer to as "Pumpkin Seed Crack." I always make these on the day of a party so I can immediately share them with other people and not eat the entire batch myself! In fact, my youngest son and I both have burnt tongues right now because we couldn't wait for them to cool... Dangerously delicious!<br />
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<a href="http://allrecipes.com/recipe/93408/toasted-pumpkin-seeds-with-sugar-and-spice/" target="_blank">Sugar & Spice Pumpkin Seeds (adapted from Allrecipes.com)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DV</span>, <span style="color: lime;">V</span><br />
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Serves 8</div>
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INGREDIENTS</div>
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2 cups raw pumpkin seeds, rinsed and dried</div>
<div style="text-align: left;">
1 T. canola oil</div>
<div style="text-align: left;">
1/2 t. salt</div>
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3/4 cup sugar, divided</div>
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1/2 t. cinnamon</div>
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1/8 t. allspice</div>
<div style="text-align: left;">
1/8 t. nutmeg</div>
<div style="text-align: left;">
1/8 t. ground ginger</div>
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DIRECTIONS</div>
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Preheat oven to 300 degrees. Toss pumpkin seeds with oil and salt and spread in an even layer over a baking sheet. Bake 30-40 minutes, stirring every 10 minutes, until golden brown. In a medium bowl, combine 1/2 cup of sugar and all of the spices and set aside. Transfer seeds to a large nonstick skillet over medium high heat and sprinkle with 1/4 cup of sugar. Stir with a wooden spoon for a minute or two until sugar melts. Pour seeds into the bowl of spiced sugar and stir to coat. Allow to cool before serving.<br />
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<b>4.</b></div>
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I tried a new chicken quesadilla recipe a few weeks ago for a football/baseball game watching party at my house and with every bite I was wishing I had made these instead...</div>
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<a href="http://www.foodnetwork.com/recipes/ellie-krieger/easy-chicken-mushroom-quesadillas-recipe-1951027" target="_blank">Chicken Quesadillas (adapted from Ellie Krieger)</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbUkJjTe23Vbibe2W5RU9SPDQSdH4cQFlpVY7aUSc6wDL1ah-zdRVFZQwqzDwopoJQa9gvOOvNKMIsiseIwDJCxGLanDxhk2E4LAMRE_yB4TD-7rN-WuReuvlc0sVUKoJmYgbNJVVJlw/s1600/IMG_20171102_175523205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbUkJjTe23Vbibe2W5RU9SPDQSdH4cQFlpVY7aUSc6wDL1ah-zdRVFZQwqzDwopoJQa9gvOOvNKMIsiseIwDJCxGLanDxhk2E4LAMRE_yB4TD-7rN-WuReuvlc0sVUKoJmYgbNJVVJlw/s400/IMG_20171102_175523205.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 4</div>
INGREDIENTS<br />
1 T. canola oil<br />
1 large onion, chopped<br />
8 oz. white mushrooms, chopped<br />
3 cloves garlic, minced<br />
1 cooked chicken breast, chopped<br />
1 t. cumin<br />
1 t. chili powder<br />
1 t. oregano<br />
2 cups baby spinach leaves, cut into ribbons<br />
1/2 t. salt<br />
1/4 t. pepper<br />
Cooking spray<br />
8 8-inch whole wheat tortillas<br />
1 cup reduced fat shredded Mexican cheese blend<br />
Salsa and light sour cream for serving<br />
DIRECTIONS<br />
1. Heat oil in large skillet over medium heat. Add onions and mushrooms and cook 10-15 minutes until beginning to brown and mushroom water evaporates. Add garlic and cook 1 minute more. Add chicken and spices and stir to incorporate. Add spinach, salt, and pepper and cook about 2 minutes until spinach wilts.<br />
2. Heat an electric griddle to 325 degrees and spray with cooking spray. Place one tortilla on griddle. Top with 2 T. cheese, one quarter of chicken mixture, another 2 T. cheese and another tortilla. Cook 3 minutes and then carefully flip over with a large spatula. Cook another 3 minutes until cheese melts. Repeat with remaining tortillas, cheese, and chicken mixture. Cut into quarters and serve with salsa and sour cream.Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-4711319373990705822017-10-22T10:18:00.000-07:002017-12-22T07:14:13.326-08:00"C" is for...<div class="separator" style="clear: both; text-align: left;">
I really don't know what's up with my letter themes lately! Maybe I'm spending too much time at my son's preschool...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5vMQYvgR-3A7kCssl7I_eg2c0rrUw9-na0-VsRgR1xQiZB-ASt777SMl4CKnuAJlcVxoQiqKbVK4Cahhcp-M2AIOypRBjxI2a59oOebShhZSxv6wVTi0ubezuBLPTi1GVLVUcBl-nZA/s1600/C+is+for.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5vMQYvgR-3A7kCssl7I_eg2c0rrUw9-na0-VsRgR1xQiZB-ASt777SMl4CKnuAJlcVxoQiqKbVK4Cahhcp-M2AIOypRBjxI2a59oOebShhZSxv6wVTi0ubezuBLPTi1GVLVUcBl-nZA/s320/C+is+for.jpg" width="320" /></a></div>
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<b>1.</b></div>
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Every Halloween I get a craving for these soft, buttery, melt in your mouth cookies! This is my mom's recipe and as kids she used to make mountains of these at Christmastime for us to decorate and we whined and complained the way that only three sisters can. Now that I'm grown though, the recipe never seems to make enough... </div>
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Cut-Out Cookies (adapted from Gigi 😘) - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgdynf8F3WST7Zbs2DoNOfqEgdxGZg7ZF3Bljftq4GvsFwUVbzL4yU9w-NkrWGDPI_3Th_dQYB_xx6dR8WUX6XiV-_sQvKwns0cxx5XRs-9YWvxBqN4Ky8QeHOpVEtBn7MUsRTrAW36M/s1600/IMG_20171017_150541501_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgdynf8F3WST7Zbs2DoNOfqEgdxGZg7ZF3Bljftq4GvsFwUVbzL4yU9w-NkrWGDPI_3Th_dQYB_xx6dR8WUX6XiV-_sQvKwns0cxx5XRs-9YWvxBqN4Ky8QeHOpVEtBn7MUsRTrAW36M/s400/IMG_20171017_150541501_HDR.jpg" width="400" /></a></div>
Makes 2 dozen<br />
INGREDIENTS<br />
Cookies:<br />
1 1/2 sticks softened butter<br />
1 cup sugar<br />
1 egg<br />
2 T. milk<br />
1 t. baking soda<br />
1 t. baking powder<br />
1/2 t. salt<br />
2 1/2 cups flour (plus more for rolling)<br />
1 t. vanilla<br />
Frosting:<br />
1 stick softened butter<br />
2 cups powdered sugar<br />
1/2 t. vanilla<br />
1 T. milk<br />
Food coloring, if desired<br />
Decorations, if desired (sprinkles, mini-chocolate chips, candy corn, etc.)<br />
DIRECTIONS<br />
1. Cream butter and sugar together with an electric mixer. Beat in egg and milk. Add remaining ingredients and mix on low until combined. Cover and chill at least 2 hours.<br />
2. Preheat oven to 350 degrees. Roll out dough on floured surface with floured rolling pin to 1/4 inch thick. Cut into shapes with cookie cutters and place on baking sheet leaving plenty of room around each cookie. Bake 8-9 minutes until golden. Let cool completely before frosting.<br />
3. Combine frosting ingredients with an electric mixer. Add food coloring as desired and decorate cookies with anything you like.<br />
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<b>2.</b></div>
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This recipe comes from my friend Iry (of <a href="http://jennismenuboard.blogspot.com/2017/06/mothers-day.html" target="_blank">Taco Casserole</a> fame 😊). It's simple and the boys love it. 'Nuff said!</div>
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Chicken Fried Rice (adapted from Iry's Mom) - <span style="color: purple;">GF*</span>, <span style="color: blue;">DF</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcz1Yegjpkux3QNI5SlZ7HxFBCWzefpWLLnlJtMDP21eUuXt4lGh70VIGGdJmp3c9EffBxSGMfMcuXD_lzthR4rdDv3jymx8_jZZclFmooXl7QOn3vCHnMwhFUzreA29o5Rx56yReRfg/s1600/IMG_20171016_145128158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcz1Yegjpkux3QNI5SlZ7HxFBCWzefpWLLnlJtMDP21eUuXt4lGh70VIGGdJmp3c9EffBxSGMfMcuXD_lzthR4rdDv3jymx8_jZZclFmooXl7QOn3vCHnMwhFUzreA29o5Rx56yReRfg/s400/IMG_20171016_145128158.jpg" width="400" /></a></div>
Serves 4<br />
INGREDIENTS<br />
3 cups rice, cooked according to package<br />
1 cup cooked chicken, chopped<br />
Cooking spray<br />
4 eggs<br />
Salt and pepper<br />
1 T. canola oil<br />
1/2 onion, finely chopped<br />
1/2 cup frozen peas<br />
2 T. low-sodium soy sauce*, plus more for serving<br />
DIRECTIONS<br />
Heat a large non-stick skillet over medium heat and coat with cooking spray. Season eggs with salt and pepper, then scramble and cook until just done. Remove from pan. Add oil and onion to skillet and cook until tender, about 5 minutes. Add chicken and peas and cook until heated through. Add cooked eggs, half of rice and 1 T. soy sauce and stir until heated through. Add remaining rice and 1 T. soy sauce and stir until heated through. Serve with additional soy sauce.<br />
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<b>3.</b></div>
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Whenever I buy more fruit than we can eat, I try to find a way to preserve it. And, it turns out I'm the only one who likes fresh cherries around here! This compote freezes well and is delicious on pancakes, oatmeal, ice cream, or anything else you can think of! I pulled some out of the freezer this week to top fried polenta for breakfast. Delish!</div>
<br />
Cherry Compote (adapted from <a href="http://www.sproutedkitchen.com/" target="_blank">Sarah Forte</a>) - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPhM6LQRyQdRyc8OGKzDXw4cUxntebNXljQ3ZEUAV_e4Y0enqrSskHLste1fGa54OCgdt9qJOGshyphenhyphenpNLM4MSW5uwYH5UGFyCwaqQndXNCXY3Bu9UlFFAmtrkeo5oRc-oRCKueniRytpo/s1600/IMG_20170706_175000344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPhM6LQRyQdRyc8OGKzDXw4cUxntebNXljQ3ZEUAV_e4Y0enqrSskHLste1fGa54OCgdt9qJOGshyphenhyphenpNLM4MSW5uwYH5UGFyCwaqQndXNCXY3Bu9UlFFAmtrkeo5oRc-oRCKueniRytpo/s400/IMG_20170706_175000344.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMyhvaw1qid4vTFgm1Jlll98GNF6eukaH7Q-ylJPm7oGIbdb4j99bRPVR1EdsOwq1oBYWZ-JfnNAPKMMfDFgdpcCDstXBOYuz_hzxzpzU3CYJHaDtT-s_Kij7yySCYCQFNCQK66Tx7Lg/s1600/IMG_20170708_080742804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMyhvaw1qid4vTFgm1Jlll98GNF6eukaH7Q-ylJPm7oGIbdb4j99bRPVR1EdsOwq1oBYWZ-JfnNAPKMMfDFgdpcCDstXBOYuz_hzxzpzU3CYJHaDtT-s_Kij7yySCYCQFNCQK66Tx7Lg/s200/IMG_20170708_080742804.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTCylqFQdZVdhnCn5DYUKam42yDqgtbeVDGQCIU4gv9VJj3o46LTLsPrq6TUNu-PHsd92vl9o1uIqzdpH0V3SGo2DA3NRi7dEMWxQi2WVXbhlMZNz5HOo8vhjwnJ6KALrbaQ8nQCpNis/s1600/IMG_20171017_080746674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTCylqFQdZVdhnCn5DYUKam42yDqgtbeVDGQCIU4gv9VJj3o46LTLsPrq6TUNu-PHsd92vl9o1uIqzdpH0V3SGo2DA3NRi7dEMWxQi2WVXbhlMZNz5HOo8vhjwnJ6KALrbaQ8nQCpNis/s200/IMG_20171017_080746674.jpg" width="200" /></a></div>
INGREDIENTS<br />
1 lb. cherries, halved and pitted<br />
1/4 cup water<br />
1/3 cup honey<br />
Pinch of salt<br />
DIRECTIONS<br />
Add all ingredients to medium saucepan and bring to a boil. Reduce to a simmer for about 3 minutes until cherries just start to break down. Remove from heat and serve, or let cool and transfer to a freezer container.<br />
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<b>4.</b></div>
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And finally, with chili season in full swing, these corn muffins make the perfect accompaniment! I spent years searching for a Boston Market style corn bread recipe that didn't start with a box of yellow cake mix. 😝 <a href="https://peasandcrayons.com/" target="_blank">Peas and Crayons</a> hits the nail on the head! My only adjustment is making the muffins smaller to better accommodate little kid hands and smaller appetities.</div>
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<a href="https://peasandcrayons.com/2013/11/fluffy-bakery-style-cornbread-muffins.html" target="_blank">Corn Muffins (adapted from Peas and Crayons)</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgf71azPHOhDKMMU78QmjWu25_o5Xmcaq37lv5Y58FUIqugO72vA6qDpcLJhYI7Uoxt7ZhV-4BCUTAawDSFN1ACvubP4D_4zMptmf52cZ5wTvZw6KHjhslQY5VDCJX5Zegk0QXBBPaFz0/s1600/IMG_20171022_085559952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgf71azPHOhDKMMU78QmjWu25_o5Xmcaq37lv5Y58FUIqugO72vA6qDpcLJhYI7Uoxt7ZhV-4BCUTAawDSFN1ACvubP4D_4zMptmf52cZ5wTvZw6KHjhslQY5VDCJX5Zegk0QXBBPaFz0/s400/IMG_20171022_085559952.jpg" width="400" /></a></div>
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<div style="text-align: left;">
Makes <span style="background-color: white;">36 </span>mini-muffins</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
Cooking spray</div>
<div style="text-align: left;">
1/4 cup softened butter</div>
<div style="text-align: left;">
1/2 cup sugar</div>
<div style="text-align: left;">
1 cup milk</div>
<div style="text-align: left;">
2 T. oil</div>
<div style="text-align: left;">
2 large eggs</div>
1 2/3 cups flour<br />
2/3 cups cornmeal<br />
1 1/2 T. baking powder<br />
1/4 t. salt<br />
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Preheat oven to 350 degrees. Coat 2 mini-muffin tins with cooking spray. Cream butter and sugar with an electric hand mixer. Add milk, oil, and eggs and beat to combine. Add remaining ingredients and mix until just combined. Use a small cookie scoop to portion batter into prepared tins. Bake for <span style="background-color: white;">10</span> minutes or until a toothpick inserted into the center of one muffin comes out clean. Cool on a wire rack.</div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-78172085109491634882017-10-12T12:36:00.000-07:002017-11-04T09:24:35.426-07:00Pasta, Pork and Pumpkin<div class="separator" style="clear: both; text-align: left;">
These are a few of my favorite things...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlhdH97NEbGU7x-QBITHzn2OfTkt1K6xdDMy1NaIbbYfi8K-kpY6xu3_RUrC1AfHXU3mpaD5A7N33VfiQl_5iVjhjB1YAO2uwEvNqW460z0aHnRE8yZhFTQi4Jy2hmQnUUcriz8NY0Ok/s1600/Pasta%252C+Pork+and+Pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlhdH97NEbGU7x-QBITHzn2OfTkt1K6xdDMy1NaIbbYfi8K-kpY6xu3_RUrC1AfHXU3mpaD5A7N33VfiQl_5iVjhjB1YAO2uwEvNqW460z0aHnRE8yZhFTQi4Jy2hmQnUUcriz8NY0Ok/s320/Pasta%252C+Pork+and+Pumpkin.jpg" width="320" /></a></div>
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<b>1.</b></div>
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This is super fast and easy! The whole thing comes together in the time it takes to cook the pasta. I love how the sausage makes its own sauce for the pasta and how the orecchiette holds the little bits of meat and vegetables like tiny bowls.</div>
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<a href="https://www.marthastewart.com/978846/orecchiette-sausage-corn-and-chiles" target="_blank">Orecchiette with Sausage (adapted from Martha Stewart)</a> - <span style="color: blue;">DF*</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEt75plhVy0E8YALTqwjZ50XLCbVLcKJtYMlsazI7fHe8cKBSkW2bYyOwWClYJPfsm03B5B4GJYjJZ8xvBeAudb37y_pviT-39WIw0SdqyAiNLt1qGwxSKShPv4s2gC4CXpHFfiC8vi8/s1600/IMG_20171006_144731814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEt75plhVy0E8YALTqwjZ50XLCbVLcKJtYMlsazI7fHe8cKBSkW2bYyOwWClYJPfsm03B5B4GJYjJZ8xvBeAudb37y_pviT-39WIw0SdqyAiNLt1qGwxSKShPv4s2gC4CXpHFfiC8vi8/s400/IMG_20171006_144731814.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 6</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 lb. orecchiette pasta or medium shell pasta</div>
<div style="text-align: left;">
8 oz. ground mild or sweet Italian sausage</div>
<div style="text-align: left;">
1 red bell pepper, diced</div>
<div style="text-align: left;">
12 oz. package steam in bag corn kernels</div>
<div style="text-align: left;">
Sour cream* and cilantro for serving</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Cook pasta according to package instructions. Meanwhile, brown sausage in large skillet over medium heat, breaking up meat with a potato masher or wooden spoon about 5 minutes or until cooked through. Add red pepper and cook about 3 minutes until softened. Microwave corn according to package instructions and stir into skillet. Add drained pasta and stir to combine. Serve with sour cream and cilantro.</div>
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<b>2.</b></div>
<div style="text-align: left;">
This recipe is a bit labor intensive, but you can make it ahead by freezing any uncooked pot stickers on a baking sheet and then cooking them from frozen. Be careful not to overfill the won tons or they will fall apart! And make sure to use a non-stick skillet - these are called "pot stickers" for a reason! Also, don't skip the dipping sauce! It totally makes this recipe! </div>
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<br /></div>
<div style="text-align: left;">
<a href="https://www.marthastewart.com/317953/pork-and-chive-pot-stickers" target="_blank">Pot Stickers (adapted from Everyday Food)</a> - <span style="color: blue;">DF</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ezc-_gECYGVJlcHvmUiFldtRQCifooiDYCYeCYnzpWo2AGpPu534HwPmQzHUWHY6-NizCDZ_cIOQcG7teTACFTtkaxoAKlk0UjfCR7jS6daJgKUw_ldWjMfe3yKurantzE518q-cpTc/s1600/IMG_20171007_163936170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ezc-_gECYGVJlcHvmUiFldtRQCifooiDYCYeCYnzpWo2AGpPu534HwPmQzHUWHY6-NizCDZ_cIOQcG7teTACFTtkaxoAKlk0UjfCR7jS6daJgKUw_ldWjMfe3yKurantzE518q-cpTc/s400/IMG_20171007_163936170.jpg" width="400" /></a></div>
Makes 48</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
Pot Stickers:</div>
<div style="text-align: left;">
1 lb. ground pork</div>
<div style="text-align: left;">
4 T. chives, chopped</div>
<div style="text-align: left;">
2 T. low sodium soy sauce</div>
<div style="text-align: left;">
2 T. sherry</div>
<div style="text-align: left;">
1 t. ground ginger</div>
<div style="text-align: left;">
2 t. corn starch</div>
<div style="text-align: left;">
2 t. sesame oil</div>
<div style="text-align: left;">
12 oz. package won ton wrappers</div>
<div style="text-align: left;">
Canola oil for frying</div>
<div style="text-align: left;">
Dipping Sauce:</div>
<div style="text-align: left;">
1/4 cup low sodium soy sauce</div>
<div style="text-align: left;">
3 T. rice vinegar</div>
<div style="text-align: left;">
2 t. sugar</div>
<div style="text-align: left;">
3/4 t. ground ginger</div>
<div style="text-align: left;">
1/4 t. sesame oil</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Bring a large pot of water to a boil. Combine pork, chives, soy sauce, sherry, ginger, corn starch and sesame oil in a boil. Spoon 1 heaping teaspoon of pork mixture in the center of a won ton wrapper. Lightly wet 2 edges of the wrapper and fold it over, pressing to seal. Repeat with remaining pork and won ton wrappers. Boil filled won tons, 6 at a time, for 4 minutes. Transfer to a plate using a slotted spoon. Repeat with remaining filled wontons, adding more water to the pot as needed. Heat 1 T. <br />
canola oil in a large <b>non-stick</b> skillet over medium high heat. Cook won tons, 6 at a time, for about 90 seconds per side until browned. Remove with a spatula and drain on paper towels. Repeat with remaining won tons, adding more oil as needed. In a small bowl, combine dipping sauce ingredients and serve with pot stickers.</div>
<div style="text-align: left;">
<br />
<br /></div>
<div style="text-align: center;">
<b>3.</b></div>
<div style="text-align: left;">
I always end up with leftover won ton wrappers, but I'm never sad about it because I can make these....</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="http://www.elliekrieger.com/recipe/powdered-sugar-crisps/" target="_blank">Won Ton Chips (adapted from Ellie Krieger)</a> - <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6E8cEtR6Fg0jATsMW4kq2X-Ei7m6kRHmc1ghBD7A5YNSDxrTU2at7hrrxIJ3Mdt5WVY2cEMDTH6lxsRkqd_0wh5K5dYxJ3LPZ9X-YQDf0Xg2C6hfmAtDcP3TCLf5JC35leuEO-6hc6is/s1600/IMG_20171005_153932043_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6E8cEtR6Fg0jATsMW4kq2X-Ei7m6kRHmc1ghBD7A5YNSDxrTU2at7hrrxIJ3Mdt5WVY2cEMDTH6lxsRkqd_0wh5K5dYxJ3LPZ9X-YQDf0Xg2C6hfmAtDcP3TCLf5JC35leuEO-6hc6is/s400/IMG_20171005_153932043_HDR.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
Cooking spray</div>
<div style="text-align: left;">
10 won ton wrappers</div>
<div style="text-align: left;">
2 t. canola oil</div>
<div style="text-align: left;">
Powdered sugar</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Preheat oven to 375 degrees. Spray a baking sheet with cooking spray. Make a neat stack of won ton wrappers and cut on the diagonal to make 20 triangles. In a bowl, toss triangles with canola oil until evenly coated. Arrange triangles in a single layer on prepared baking sheet. Bake 5 minutes or until golden and crisp. Sprinkle with powdered sugar.</div>
<div style="text-align: left;">
<br />
<br />
<div style="text-align: center;">
<b>4.</b></div>
<div style="text-align: left;">
I made these muffins for the first time a week ago and I have made 4 more batches since then! I literally can't keep them in the house! I now have the recipe memorized and the cooking equipment has taken up permanent residence in my drying rack until I run out of canned pumpkin! :)</div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<a href="http://allrecipes.com/recipe/7958/pumpkin-chocolate-chip-muffins/" target="_blank">Pumpkin Muffins (adapted from Allrecipes.com)</a> - <span style="color: lime;">V</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizykAu_W8OvqCNK9EoiqAnRW_L1OcabOwOSEV3MRf1IymTJQNv-uDFvaG4edVyscJEEmB5ddO3KZSusd4ot4oFVzJXmtlGPR4gv6L7E10ls85q_rJaD5YROH2WfLZR3iYrXwjkz3svw4E/s1600/IMG_20171007_094522907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizykAu_W8OvqCNK9EoiqAnRW_L1OcabOwOSEV3MRf1IymTJQNv-uDFvaG4edVyscJEEmB5ddO3KZSusd4ot4oFVzJXmtlGPR4gv6L7E10ls85q_rJaD5YROH2WfLZR3iYrXwjkz3svw4E/s400/IMG_20171007_094522907.jpg" width="400" /></a></div>
<div style="text-align: left;">
Makes 11 (Yeah, I know. Go ahead and make 12 if it bothers you that much! 😋) </div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
Cooking spray</div>
<div style="text-align: left;">
3/4 cup sugar</div>
<div style="text-align: left;">
1/4 cup unsweetened applesauce</div>
<div style="text-align: left;">
2 large eggs</div>
<div style="text-align: left;">
3/4 cup canned pumpkin</div>
<div style="text-align: left;">
1/4 cup water</div>
<div style="text-align: left;">
3/4 cup all purpose flour</div>
<div style="text-align: left;">
3/4 cup whole wheat flour</div>
<div style="text-align: left;">
3/4 t. baking powder</div>
<div style="text-align: left;">
1/2 t. baking soda</div>
<div style="text-align: left;">
1/2 t. cinnamon</div>
<div style="text-align: left;">
1/4 t. cloves</div>
<div style="text-align: left;">
1/4 t. nutmeg</div>
<div style="text-align: left;">
1/4 t. salt</div>
<div style="text-align: left;">
1/2 cup mini chocolate chips</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Preheat oven to 400 degrees. Coat a muffin tin with cooking spray. In a large bowl, whisk together sugar, applesauce, and eggs. Whisk in pumpkin and water. Add all remaining ingredients except for chocolate chips and gently whisk together until just combined. Use a rubber spatula to stir in chocolate chips. Use a large cookie scoop to portion batter into prepared muffin tin. Bake 20 minutes or until a toothpick comes out clean.</div>
</div>
Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-168100453616123322017-09-23T14:06:00.000-07:002017-11-04T09:29:54.130-07:00Bring on SeptemberWith summer coming to an end, I'm ready to trade in my smoothies and salads for some heartier fare.<br />
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GRaGFsfRQxzM3JtQv0_JURyZCup61FFxQQ1XwCLDmggtbzLE5CSeJw8oOeKK9RTpP-nKh26jaQSK6q_rwEWWByIGoIaYMrZa00VEAQR0d6ikSpwpSEV34DwTsnvlQl1uRX9U90wQqZQ/s1600/September.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GRaGFsfRQxzM3JtQv0_JURyZCup61FFxQQ1XwCLDmggtbzLE5CSeJw8oOeKK9RTpP-nKh26jaQSK6q_rwEWWByIGoIaYMrZa00VEAQR0d6ikSpwpSEV34DwTsnvlQl1uRX9U90wQqZQ/s320/September.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Check out these gorgeous eggs from my friend's chickens! I secretly want her to adopt me - her house is a wonderland of native plants and animals. :)</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivKjQgsbZJl3iJaVfFyxgUKB6CJpakXi5Arl1kCZeS9dWabk8P2nKjwxeC6dGPmAOJMWyB3T-1I_VOa7XjwAfFqoDK7staIAfrHLbYX7l0HWK-2Uzgt1pSee6LNRtXQVlCl2Y0SmxsGk/s1600/IMG_20170909_083939578_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivKjQgsbZJl3iJaVfFyxgUKB6CJpakXi5Arl1kCZeS9dWabk8P2nKjwxeC6dGPmAOJMWyB3T-1I_VOa7XjwAfFqoDK7staIAfrHLbYX7l0HWK-2Uzgt1pSee6LNRtXQVlCl2Y0SmxsGk/s320/IMG_20170909_083939578_HDR.jpg" width="320" /></a></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>1.</b></div>
<div style="text-align: left;">
And one of my absolute favorite things to do with fresh eggs is...</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Breakfast Hash - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUmy-G5aiUbgezS2bBZnLBAVdX8wHVDzTrf68Y7SXpNzwb5QR93n2-eWFkWi3xujDLPUev0SQy1ohBPgcbadRvMM_xenv1o-rozM6HYNrr_yogFqufeuiL5OnGdsCXwgBpkBc08htHEg/s1600/IMG_20170909_085334288_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUmy-G5aiUbgezS2bBZnLBAVdX8wHVDzTrf68Y7SXpNzwb5QR93n2-eWFkWi3xujDLPUev0SQy1ohBPgcbadRvMM_xenv1o-rozM6HYNrr_yogFqufeuiL5OnGdsCXwgBpkBc08htHEg/s400/IMG_20170909_085334288_HDR.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
</div>
<div>
1 package frozen sweet potato fries<br />
8 breakfast sausage patties<br />
8 eggs<br />
2 avocados<br />
Hot sauce and cilantro for serving<br />
DIRECTIONS<br />
Cook sweet potatoes and sausage according to package instructions. Cook eggs any way you like them. Top fries with sausage, eggs, avocado, cilantro and hot sauce.</div>
<div>
<br />
<br /></div>
<div style="text-align: center;">
<b>2.</b></div>
<div style="text-align: left;">
Creamy and deliciously "dill"-y, this potato salad is a Labor Day essential!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Holly's Potato Salad (courtesy of Holly Redmond's Mom 😊) - <span style="color: purple;">GF</span>, <span style="color: lime;">V</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlkPNXeeaHxMOqYAomP3oCKflg1iiVSM25dA07iO7jfZRPT8-uKV3QK5zdrm7vN3HtXdWsWRk5CtwgM5SjpypGfRf2v9YLUn7FyxuLAZnzJaFy5GrzqEn0IYhzw733fopoLICU3iCj3I/s1600/IMG_20170902_133849493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlkPNXeeaHxMOqYAomP3oCKflg1iiVSM25dA07iO7jfZRPT8-uKV3QK5zdrm7vN3HtXdWsWRk5CtwgM5SjpypGfRf2v9YLUn7FyxuLAZnzJaFy5GrzqEn0IYhzw733fopoLICU3iCj3I/s400/IMG_20170902_133849493.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 8</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
3 pounds red potatoes, cut into 1/2 inch dice</div>
<div style="text-align: left;">
8 oz. light sour cream</div>
<div style="text-align: left;">
8 oz. olive oil mayonnaise</div>
<div style="text-align: left;">
2 t. seasoned salt</div>
<div style="text-align: left;">
2 t. dried dill weed</div>
<div style="text-align: left;">
1 1/2 T. dried parsley flakes</div>
<div style="text-align: left;">
1/2 T. onion flakes</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
In a large pot, cover potatoes with cold water and bring to a boil. Reduce to a simmer for about 10 minutes until potatoes are tender when pierced with a fork. Drain. Combine remaining ingredients in a large bowl and add cooked potatoes. Chill several hours before serving.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<b>3.</b></div>
<div style="text-align: left;">
Sauteed Cauliflower + Cheesy Pasta = Get in my belly now!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="http://www.foodnetwork.com/recipes/ina-garten/crusty-baked-shells-and-cauliflower-3753753" target="_blank">Cauliflower Shells & Cheese (adapted from Ina Garten)</a> - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EGlErXyoP8vilNZ1nyfptlU5CqbEH8dDTTNDvY4xultiIAdTodzIuqAyO2B0RHOdm4SaQyduOpqSKITMNzxw1UBdWZjjUUdemZx7Oja1DkU2gq2R3m-QNumwaHBCbuUsDVM5jZ-mU9Q/s1600/IMG_20170908_181046457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EGlErXyoP8vilNZ1nyfptlU5CqbEH8dDTTNDvY4xultiIAdTodzIuqAyO2B0RHOdm4SaQyduOpqSKITMNzxw1UBdWZjjUUdemZx7Oja1DkU2gq2R3m-QNumwaHBCbuUsDVM5jZ-mU9Q/s400/IMG_20170908_181046457.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 8</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 lb. medium shell pasta</div>
<div style="text-align: left;">
3 T. olive oil, divided</div>
<div style="text-align: left;">
1 large head cauliflower cut into bite-sized florets (about 2 1/2 lb.)</div>
<div style="text-align: left;">
3 T. fresh sage leaves, chopped</div>
<div style="text-align: left;">
2 T. capers, drained</div>
<div style="text-align: left;">
3 cloves garlic, minced</div>
<div style="text-align: left;">
Zest of 1/2 a lemon</div>
<div style="text-align: left;">
1/4 t. crushed red pepper flakes</div>
<div style="text-align: left;">
Salt & pepper</div>
<div style="text-align: left;">
2 c. grated Fontina (~10 oz. with rind)</div>
<div style="text-align: left;">
8 oz. Neufchatel cheese</div>
<div style="text-align: left;">
1/2 cup panko bread crumbs</div>
<div style="text-align: left;">
6 T. grated Parmesan cheese</div>
<div style="text-align: left;">
2 T. fresh parsley, minced</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
1. Preheat oven to 400 degrees. Cook pasta according to package instructions. Drain.</div>
<div style="text-align: left;">
2. Heat 1 T. olive oil in large saute pan over medium heat. Add half of cauliflower and cook until lightly brown and tender, about 6 minutes. Repeat with 1 T. olive oil and remaining cauliflower.</div>
<div style="text-align: left;">
3. In a large bowl, combine sage, capers, garlic, lemon zest, red pepper flakes, 1 t. salt and 1 t. pepper. Add cauliflower and pasta. Stir in Fontina.</div>
<div style="text-align: left;">
4. Transfer half of pasta mixture to large baking dish. Spoon rounded tablespoons of Neufchatel evenly on top and cover with remaining pasta.<br />
5. In now empty large bowl, combine remaining 1 T. oil, panko, Parmesan, and parsley. Sprinkle on top of pasta. Bake for 25 minutes until golden.<br />
<br />
<br />
<div style="text-align: center;">
<b>4.</b></div>
<div style="text-align: left;">
After living in Maryland for 16 years of my life, I get some MAJOR crab cake cravings! These aren't nearly as good as <a href="https://gandmcrabcakes.com/" target="_blank">G&M Restaurant</a> (which ships nationwide, BTW). But, a girl's gotta do what a girl's gotta do.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="http://www.marthastewart.com/342201/maryland-crab-cakes" target="_blank">Crab Cakes (adapted from Everyday Food)</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuv1dXS4p1tqjYvUtnXhzTIiXnYgjwdY5ub7ikFQU5y6HOnhXb40hTSGn4KYpyYBbzvj2thXJe3cMsArVmCXV_0ncnRYnpl5nkcADE95fCleKPocFcODPjjvhA_YtH5b290Re37HwUaYE/s1600/IMG_20170911_174807186_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuv1dXS4p1tqjYvUtnXhzTIiXnYgjwdY5ub7ikFQU5y6HOnhXb40hTSGn4KYpyYBbzvj2thXJe3cMsArVmCXV_0ncnRYnpl5nkcADE95fCleKPocFcODPjjvhA_YtH5b290Re37HwUaYE/s400/IMG_20170911_174807186_HDR.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
Cooking spray<br />
8 oz. small size fresh crabmeat (special or claw)<br />
8 oz. large size fresh crabmeat (jumbo lump or backfin)<br />
1/4 cup parsley, chopped<br />
1/4 cup olive oil mayonnaise<br />
Juice of 1 lemon<br />
1 egg<br />
1/2 T. Old Bay Seasoning<br />
1/2 T. Dijon mustard<br />
1/4 t. salt<br />
1/8 t. pepper<br />
15 whole wheat saltine crackers, processed to fine crumbs<br />
2 T. cold butter cut into 8 cubes<br />
Tartar sauce for serving<br />
DIRECTIONS</div>
</div>
<div style="text-align: left;">
1. Preheat broiler with rack 4 inches from heat. Line a baking sheet with aluminum foil and coat lightly with cooking spray. Keeping the two types separate, turn crabmeat out onto 2 paper towel lined plates and pick through for pieces of shell or cartilage.<br />
2. In a large bowl, combine parsley, mayonnaise, lemon juice, egg, Old Bay, Dijon, salt, and pepper. Add small size crabmeat and cracker crumbs. Gently fold in large size crabmeat.<br />
3. Use a large cookie scoop to evenly portion into 8 small crab cakes on the prepared baking sheet. Gently press one cube of butter into the top of each cake. Broil 5-10 minutes or until golden brown.<br />
<br />
<br />
<div style="text-align: center;">
<b>5.</b></div>
<div style="text-align: left;">
This easy, yummy soup is a great way to use up an excess of tomatoes. It also freezes well (just leave out the milk or cream) so you can enjoy its bright summery flavor anytime of year.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="http://www.sproutedkitchen.com/home/2011/7/19/roasted-tomato-soup.html?rq=tomato" target="_blank">Tomato Soup (adapted from Sara Forte)</a> - <span style="color: purple;">GF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqlcT7u38OukvIaNMI0ZqpcC3VLMFOEM1MOf26_Wh5FvRYdFdHV-F1ZMj0Zl4j9wqVpXdF48Sh9rAGn8tW6NTYNnRoJg7KYIS4zGBayuJSae65dRprgmesdjjGMlWBDl1bGmW_IGEX9Q/s1600/IMG_20170809_145815123_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqlcT7u38OukvIaNMI0ZqpcC3VLMFOEM1MOf26_Wh5FvRYdFdHV-F1ZMj0Zl4j9wqVpXdF48Sh9rAGn8tW6NTYNnRoJg7KYIS4zGBayuJSae65dRprgmesdjjGMlWBDl1bGmW_IGEX9Q/s400/IMG_20170809_145815123_HDR.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
2 lb. tomatoes</div>
<div style="text-align: left;">
1 small yellow onion</div>
<div style="text-align: left;">
1 T. olive oil</div>
<div style="text-align: left;">
Salt and pepper</div>
<div style="text-align: left;">
2 T. chopped parsley</div>
<div style="text-align: left;">
3 cloves garlic<br />
1 1/2 cups low-sodium vegetable broth (I like Pacific brand)<br />
2 T. tomato paste<br />
1/2 cup milk of choice or cream<br />
Large croutons and shredded Parmesan for serving</div>
<div style="text-align: left;">
DIRECTIONS<br />
Preheat oven to 350 degrees. Cut tomatoes and onions into wedges. Spread onto rimmed baking sheet and toss with olive oil, 1/2 t. salt, 1/4 t. pepper, and parsley. Tuck garlic cloves inside the tomatoes so they don't burn. Roast for 30 minutes, let cool slightly, and then puree in a blender. Warm broth and tomato paste in a large pot. Add pureed vegetables and milk. Add salt and pepper to taste. Serve with croutons and shredded Parmesan.</div>
</div>
Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com1tag:blogger.com,1999:blog-1414778348823907850.post-64399674141740185542017-08-25T13:06:00.000-07:002017-11-04T09:32:20.644-07:00Baked Again<div class="separator" style="clear: both; text-align: left;">
It's the end of August and my oven is still on and cranking out delicious treats. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2qVkXLJuIolU61gmBHAo0_igt0zhwibsylpO14eTIZ7CFaOjC6IuDXr-yxiMBPol2v8_jKr9CF6kAIk-WWp0sx-X9m6Lg_6rU_YCGRGSkk8pkfR4_9RLlGxO1qtEIMgzSZ-KofYJrzA/s1600/Baked+Again.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2qVkXLJuIolU61gmBHAo0_igt0zhwibsylpO14eTIZ7CFaOjC6IuDXr-yxiMBPol2v8_jKr9CF6kAIk-WWp0sx-X9m6Lg_6rU_YCGRGSkk8pkfR4_9RLlGxO1qtEIMgzSZ-KofYJrzA/s320/Baked+Again.jpg" width="320" /></a></div>
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<b>1.</b></div>
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Man, do I love a good scone! And not the frosting-covered coffee shop kind either. I like them just slightly sweet and crumbly with a nice cup of coffee.</div>
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<a href="http://www.marthastewart.com/899516/cream-scones-currants" target="_blank">Scones with Dried Fruit (adapted from Everyday Food)</a> - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdr1QU8JCnUQ-rrzEBJnQgPjdesyeb0UOjV_3-Z1Dv4amPS7MVwtBD5qJ0AXL5GXy8rGYwX29YEizMmSSqebUs9f_CcIvqeqbvMsjpbG5xEOofX4R-LEaMgjAjUxyOyNjHuiGs-pyKFk/s1600/IMG_20170723_151717034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdr1QU8JCnUQ-rrzEBJnQgPjdesyeb0UOjV_3-Z1Dv4amPS7MVwtBD5qJ0AXL5GXy8rGYwX29YEizMmSSqebUs9f_CcIvqeqbvMsjpbG5xEOofX4R-LEaMgjAjUxyOyNjHuiGs-pyKFk/s400/IMG_20170723_151717034.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 8</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
3/4 cup milk of choice</div>
<div style="text-align: left;">
1 large egg</div>
<div style="text-align: left;">
1 cup all purpose flour, plus more for work surface</div>
<div style="text-align: left;">
1 cup whole wheat flour</div>
<div style="text-align: left;">
1/4 cup sugar</div>
<div style="text-align: left;">
2 t. baking powder</div>
<div style="text-align: left;">
1/2 t. salt</div>
<div style="text-align: left;">
6 T. cold unsalted butter, cut into small pieces</div>
<div style="text-align: left;">
2/3 cup dried fruit (blueberries, cranberries, currants, etc.)</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Preheat oven to 400 degrees. Whisk together milk and egg. In a food processor, process flours, sugar, baking powder, and salt until combined. Add butter and pulse until only a few pea sized pieces of butter remain. Add dried fruit and milk mixture and pulse until just combined. Transfer dough to a lightly floured work surface and pat into a 6 inch circle. Cut into 8 wedges and transfer to a parchment lined baking sheet. Bake 16 minutes or until golden, rotating sheet halfway through.</div>
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<br /></div>
<div style="text-align: center;">
<b>2,</b></div>
I love this recipe so much and it KILLS me that no one else in my family does, too! The good news for you is that almost every time I make it, I give half of it away to someone. And someday that someone may be you! Until then, I highly encourage you to make this for yourself. You can always freeze half of it before baking and then thaw the frozen half overnight in the refrigerator when you're ready to eat the rest of it. :)<br />
<br />
<a href="https://www.americastestkitchen.com/recipes/6688-vegetable-lasagna" target="_blank">Veggie Lasagna (adapted from America's Test Kitchen)</a> - <span style="color: lime;">V</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRkMJtXnQJQmaIE6qpdLlr4MK_IcAQWlpmDSHhwylDqqptE4NtuTR__JHlC-kcpC_cSDWtn5wOouraTR9-2IRhiQ0YMM06FZtYugEatOyJxd-DAyy3jJu2Xdwl4ocoKIhx5gs7vdoMF4/s1600/IMG_20170712_175114867.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRkMJtXnQJQmaIE6qpdLlr4MK_IcAQWlpmDSHhwylDqqptE4NtuTR__JHlC-kcpC_cSDWtn5wOouraTR9-2IRhiQ0YMM06FZtYugEatOyJxd-DAyy3jJu2Xdwl4ocoKIhx5gs7vdoMF4/s400/IMG_20170712_175114867.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 8</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
Vegetable Filling</div>
<div style="text-align: left;">
1 large eggplant (1 1/2 lbs.), cut into 1/2 inch pieces (about 7 cups)</div>
<div style="text-align: left;">
Salt</div>
<div style="text-align: left;">
Cooking spray</div>
<div style="text-align: left;">
1 medium zucchini (1 lb.), cut into 1/2 inch pieces (about 4 cups)</div>
<div style="text-align: left;">
1 medium yellow squash (1 lb.), cut into 1/2 inch pieces (about 4 cups)</div>
<div style="text-align: left;">
5 T. extra virgin olive oil, divided</div>
6 oz. baby spinach <br />
Pepper<br />
<div style="text-align: left;">
4 garlic cloves, minced</div>
<div style="text-align: left;">
1 t. dried thyme</div>
<div style="text-align: left;">
No-Cook Tomato Sauce</div>
<div style="text-align: left;">
28 oz. can crushed tomatoes</div>
<div style="text-align: left;">
1/4 cup chopped fresh basil</div>
<div style="text-align: left;">
2 T. extra virgin olive oil</div>
<div style="text-align: left;">
2 garlic cloves, minced</div>
<div style="text-align: left;">
1 t. salt</div>
<div style="text-align: left;">
1/4 t. red pepper flakes</div>
<div style="text-align: left;">
No-Cook Cream Sauce</div>
<div style="text-align: left;">
1 cup Parmesan cheese, grated</div>
<div style="text-align: left;">
1 cup cottage cheese</div>
<div style="text-align: left;">
1 cup heavy cream</div>
<div style="text-align: left;">
2 garlic cloves, minced</div>
<div style="text-align: left;">
1 t. corn starch</div>
<div style="text-align: left;">
1/2 t. salt</div>
<div style="text-align: left;">
1/2 t. pepper</div>
<div style="text-align: left;">
12 no-boil lasagna noodles</div>
<div style="text-align: left;">
24 kalamata olives, chopped</div>
<div style="text-align: left;">
3 cups shredded mozzarella (12 oz.)</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
1. Adjust oven rack to middle position and heat to 375 degrees. Toss eggplant with 1 t. salt in a large bowl. Line surface of large plate with double layer of coffee filters and lightly coat with cooking spray. Evenly spread eggplant over filters. Microwave eggplant uncovered for 10 minutes, tossing once halfway through, until dry and slightly shriveled. Return to bowl and toss with zucchini and squash.</div>
<div style="text-align: left;">
2. Heat 1 t. oil in a skillet over medium high heat. Add spinach and stir frequently, about 3 minutes until wilted. Transfer to coffee filter lined plate.</div>
<div style="text-align: left;">
3. Heat 2 T oil in skillet over medium high heat. Add half of eggplant mixture and 1/4 t. pepper. Cook, stirring occasionally, about 7 minutes until vegetables are lightly browned. Make a well in the center of the skillet and add 1 t. oil, half of the garlic and half of the dried thyme. Stir to combine garlic mixture with vegetables and transfer to a medium bowl. Repeat with remaining eggplant mixture, oil, garlic and thyme. Stir spinach into cooked vegetables, discard coffee filters, and mound vegetable mixture onto the large plate.</div>
<div style="text-align: left;">
4. In the empty large bowl, whisk the tomato sauce ingredients together. In the other bowl, whisk the cream sauce ingredients together.</div>
<div style="text-align: left;">
5.Coat a 13x9 inch baking dish with cooking spray. Spread 1 cup tomato sauce in bottom of dish. Shingle 4 noodles on top of sauce. Spread half of vegetable mixture over noodles, followed by half of the olives, half of the cream sauce, and 1 cup of mozzarella. Repeat layering with 4 more noodles, 1 cup tomato sauce, remaining vegetables, remaining olives, remaining cream sauce, and 1 cup mozzarella. Place remaining 4 noodles on top and remaining 1 cup tomato sauce. Sprinkle with remaining 1 cup mozzarella. Lightly coat one side of a large sheet of aluminum foil with cooking spray and cover lasagna. Bake 35 minutes until bubbling.<br />
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<div style="text-align: center;">
<b>3.</b></div>
This was a recipe from my 2013 cleanse that I totally un-cleansed! The original recipe is great, but I wanted more coconut flavor... which led me down a slippery slope that ended in the drink mixers aisle of the grocery store. So now you can make up a pitcher or two of pina coladas with the leftover cream of coconut. You're welcome. :)<br />
<br />
<br />
<a href="http://www.marthastewart.com/1050736/baked-salmon-coconut-broth" target="_blank">Coconut Salmon (adapted from Whole Living)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicILvACDdRGxQCdqcxTQl3qyuSbem0ARPeN_B3dr0GktHVWsHmaCXYKApYZ8QaBZOo6kEVBWeKoliQuyZ7pd3Ik7vfQzsBUIJ9J27MN9iuLs-heZ2aRMUvA-_VXzWAoLoZSOFgkD8wPD0/s1600/IMG_20170314_174315511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicILvACDdRGxQCdqcxTQl3qyuSbem0ARPeN_B3dr0GktHVWsHmaCXYKApYZ8QaBZOo6kEVBWeKoliQuyZ7pd3Ik7vfQzsBUIJ9J27MN9iuLs-heZ2aRMUvA-_VXzWAoLoZSOFgkD8wPD0/s400/IMG_20170314_174315511.jpg" width="400" /></a></div>
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Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
4 frozen salmon fillets<br />
Salt<br />
1 clove garlic, smashed<br />
1/8 t. red pepper flakes<br />
Zest of 1 lemon cut into wide strips with a vegetable peeler<br />
1/2 cup low-sodium chicken broth<br />
1/4 cup cream of coconut (from the drink mixer aisle of the grocery store)<br />
2 T. extra virgin olive oil<br />
1/2 red onion, sliced<br />
1 cup thinly sliced carrots<br />
1 sliced head baby bok choy<br />
4 cups hot, cooked brown rice<br />
1 lime, cut into 4 wedges<br />
DIRECTIONS<br />
Bake salmon in oven according to package instructions. While salmon cooks, combine garlic, red pepper flakes, lemon zest, chicken broth, and cream of coconut in a small pot. Bring to a boil then reduce to a simmer. Strain and discard solids before serving. Season with salt. Meanwhile, heat oil in large skillet over medium-high heat. Add onion, carrots, and bok choy. Cook, stirring, until tender, about 5 minutes. Season with salt. Serve salmon and vegetables over rice. Ladle with coconut sauce and squeeze with lime.<br />
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<div style="text-align: center;">
<b>4.</b></div>
This recipe is perfection and further solidifies my adoration of all things Martha Stewart. I also know that not everyone shares that sentiment. :( I just love that all of her recipes, no matter how complicated, actually work! The boys made these with me and my husband and I could not stop eating them. Soooo good!<br />
<br />
<a href="http://www.marthastewart.com/1516241/chocolate-chip-streusel-brownies" target="_blank">Chocolate Chip Cookie Brownies (from Martha Stewart Living)</a> - <span style="color: lime;">V</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyZ-znuasHbA4UPF3VHzN_NHCRetHV1YBsFz564YEcZ_cRZtI_Veb2zZMSidBpvv9PUye9_LnyMfsTusTyOHp6mhwpsxGTnMHA62mGM9TzfxetL5z0DdYj_GcKHd8YSHjM_y7QoQXZek/s1600/IMG_20170807_161515269_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyZ-znuasHbA4UPF3VHzN_NHCRetHV1YBsFz564YEcZ_cRZtI_Veb2zZMSidBpvv9PUye9_LnyMfsTusTyOHp6mhwpsxGTnMHA62mGM9TzfxetL5z0DdYj_GcKHd8YSHjM_y7QoQXZek/s400/IMG_20170807_161515269_HDR.jpg" width="400" /></a></div>
<div style="text-align: left;">
Makes 16 large brownies</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
Cookie Dough:</div>
<div style="text-align: left;">
Cooking spray</div>
<div style="text-align: left;">
1 3/4 cups flour</div>
<div style="text-align: left;">
3/4 t. salt <br />
1/2 t. baking soda</div>
<div style="text-align: left;">
1/2 t. baking powder</div>
<div style="text-align: left;">
1 stick soft, unsalted butter</div>
<div style="text-align: left;">
1/2 cup sugar</div>
<div style="text-align: left;">
1/2 cup brown sugar</div>
<div style="text-align: left;">
1 large egg</div>
<div style="text-align: left;">
1 t. vanilla</div>
<div style="text-align: left;">
1 cup chocolate chips (6 oz.)</div>
<div style="text-align: left;">
Brownie Batter:</div>
<div style="text-align: left;">
1 cup chocolate chips (6 oz.)</div>
<div style="text-align: left;">
1 stick soft, unsalted butter</div>
<div style="text-align: left;">
1 1/2 cups sugar</div>
<div style="text-align: left;">
3 large eggs</div>
<div style="text-align: left;">
1/4 cup cocoa powder</div>
<div style="text-align: left;">
1/2 t. salt</div>
<div style="text-align: left;">
1/2 cup + 2 T. flour</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
1. Preheat oven to 350 degrees. Coat a 9x13 inch baking pan with cooking spray. Line pan with parchment paper leaving a slight overhang.</div>
<div style="text-align: left;">
2. Cookie Dough: In a large microwaveable bowl, whisk together flour, baking soda, baking powder and salt. In another large bowl, beat butter with both sugars on medium speed until light and fluffy. Then beat in egg and vanilla. Add flour mixture and beat on low speed until just incorporated. Stir in chocolate chips.</div>
<div style="text-align: left;">
3. Brownie Batter: In empty large bowl, microwave chocolate chips according to package instructions. Whisk in butter and sugar until smooth. Whisk in eggs until combined. Whisk in cocoa and salt. Fold in flour with a rubber spatula until combined.</div>
<div style="text-align: left;">
4. Pour brownie batter into prepared pan, smoothing top with spatula. Crumble cookie dough evenly over batter. Cover with foil and bake until just set, 20 minutes. Remove foil and continue baking until golden and a toothpick inserted into center comes out with moist crumbs, about 27 minutes more. Let cool completely on a wire rack. Lift brownies from pan using parchment. Cut into 16 squares.</div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-54342401536158911952017-08-23T11:55:00.001-07:002021-04-21T08:22:25.972-07:00BakedDespite the warm weather, I've been using my oven a lot lately and baking up some comfort food!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMzbQvhxr8AUCPyzMWaPx04TG45xR92d4sHpcnyfv1HyLJavAprAk-767wkAKVN1AwcS5rMp7XtI9aMiThyXsO8tiMjX342aCmsomxRd8FnbYzLAWmu3PC1epgtBZvxbgbrr4wA0zsyA/s1600/Baked.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMzbQvhxr8AUCPyzMWaPx04TG45xR92d4sHpcnyfv1HyLJavAprAk-767wkAKVN1AwcS5rMp7XtI9aMiThyXsO8tiMjX342aCmsomxRd8FnbYzLAWmu3PC1epgtBZvxbgbrr4wA0zsyA/s320/Baked.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<b>1.</b></div>
<div style="text-align: left;">
These. Are. Not. Healthy. :) But they are really, really yummy and fun to make with the gorgeous cherries and peaches in season right now! I used to make them for my husband's softball team back before we had kids and they were a big hit! They also make a nice grab and go breakfast - although, you should probably re-read the first sentence before making that decision. :)</div>
<div style="text-align: left;">
<a href="http://www.marthastewart.com/343582/fruit-filled-hand-pies" target="_blank"><br /></a></div>
<div style="text-align: left;">
<a href="http://www.marthastewart.com/343582/fruit-filled-hand-pies" target="_blank">Hand Pies (adapted from Martha Stewart)</a> - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilSA_tKenwXUZcUuTp6CiEcUuXSduNvsCTm4UIUE7sKYXLdAiQUgv7gPMuPqE6cKJ_ysklrTKpvREaVK8i6hK65XPr3HCc6gKh_nyfT7u8DjTfFdn5tYW2OHlCwF2k3ERXnuuIJVsFFnA/s1600/IMG_20170630_121024078.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilSA_tKenwXUZcUuTp6CiEcUuXSduNvsCTm4UIUE7sKYXLdAiQUgv7gPMuPqE6cKJ_ysklrTKpvREaVK8i6hK65XPr3HCc6gKh_nyfT7u8DjTfFdn5tYW2OHlCwF2k3ERXnuuIJVsFFnA/s400/IMG_20170630_121024078.jpg" width="400" /></a></div>
Serves 12<br />
INGREDIENTS<br />
Dough:<br />
3 3/4 cups flour<br />
1 1/2 t. sugar<br />
2 1/2 t. salt<br />
3 sticks unsalted butter, cold and cut into small pieces<br />
1/2 cup cold water<br />
Filling:<br />
4 cups stone fruit (peaches, cherries, etc.)<br />
1 T. sugar<br />
1 lemon<br />
Salt<br />
1 T. corn starch<br />
1 egg, lightly beaten<br />
Cinnamon sugar (1 part cinnamon to 4 parts sugar)<br />
DIRECTIONS<br />
1. For the dough: In the bowl of a food processor, pulse flour, sugar, and salt to combine. Add butter and pulse about 10 times until mixture resembles coarse crumbs. Slowly add cold water through the feed tube with machine running until dough forms, about 30 seconds. Evenly divide into 2 gallon size resealable bags and form into flattened rectangles. Seal bags and refrigerate.<br />
2. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside. Pit fruit and cut into 1/4 inch pieces. In a large bowl mix together fruit, sugar, zest and juice of the lemon, a pinch of salt, and cornstarch until well combined. Set aside.<br />
3. On a lightly floured surface, roll 1 piece of dough into a 15x10-in. rectangle. Cut into six 5-in. squares. Working with 1 square at a time, place a scant 1/4 cup of fruit mixture in the center of each square. Brush 2 outside edges with egg and fold each square on the diagonal over the filling, pressing to seal. Repeat process with remaining dough and filling. Place hand pies on baking sheets. Brush with remaining egg and sprinkle with cinnamon sugar. Cut a small slit in the center of each pie with kitchen shears. Bake 25-30 minutes until golden brown and bubbling. Cool slightly on a wire rack and serve warm.<br />
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<br />
<div style="text-align: center;">
<b>2.</b></div>
<div style="text-align: left;">
I looooove eggplant parmesan - my family, not so much. But it was my birthday week, so they humored me. :) This time I made cute little stacks for grown-ups out of the largest slices and I kept the smaller slices sauce-less and cheese-less for the boys to dip in some ketchup. And there is something about tomato sauce and mashed potatoes together that makes me very, very happy -so they are my side dish of choice here. :)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="http://www.marthastewart.com/336836/eggplant-parmesan" target="_blank">Eggplant Parmesan (adapted from Everyday Food)</a> - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXRjEFVIPhk0IZJyjYWVctaSrvW3JSHBKE8JptupkrqLhs-TFvcOYhZM3eYBAU8-ZdiOKG6duYqaMRO7idC3EKc4gJsQcIkAjbfq1PgXkH3jH-FS4q_vj4AZnI5bUdyLJjz3vGk582fs/s1600/IMG_20170629_180707507.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXRjEFVIPhk0IZJyjYWVctaSrvW3JSHBKE8JptupkrqLhs-TFvcOYhZM3eYBAU8-ZdiOKG6duYqaMRO7idC3EKc4gJsQcIkAjbfq1PgXkH3jH-FS4q_vj4AZnI5bUdyLJjz3vGk582fs/s400/IMG_20170629_180707507.jpg" width="400" /></a></div>
Serves 4<br />
INGREDIENTS<br />
1 large eggplants (about 1 lb) cut into 1/4 in. slices<br />
1 T olive oil<br />
Salt & pepper<br />
28-oz. can crushed tomatoes<br />
1/2 cup flour<br />
2 eggs, lightly beaten<br />
1/2 cup whole wheat breadcrumbs<br />
Vegetable oil for frying<br />
1/4 cup grated Parmesan<br />
1/2 cup shredded mozzarella<br />
DIRECTIONS<br />
1. Toss eggplant slices with 1 t. salt in a colander and let stand 30 min. Meanwhile, stir 1 T olive oil, 1/2 t. salt and 1/4 t. pepper into crushed tomatoes. Spread 1/2 cup tomato mixture into the bottom of a 9-x-9 in. baking dish. Then pour flour, eggs and breadcrumbs separately into 3 shallow dishes.<br />
2. Preheat oven to 375 degrees. Pour 1/4 in. of vegetable oil into a large skillet and heat over medium-high until a pinch of breadcrumbs dropped in skillet sizzles.<br />
3. Press eggplant slices between a double layer of paper towels to dry. Then dredge in flour (shaking off excess), eggs (shaking off excess) and sprinkle lightly with breadcrumbs. In batches, fry eggplant until golden, 2-3 minutes per side.<br />
4. Layer 1/2 of eggplant over sauce in baking dish. Sprinkle with 2 T. Parmesan. Top with half of remaining tomato mixture. Repeat with remaining eggplant, Parmesan, and tomato mixture. Sprinkle mozzarella on top and bake until lightly browned and bubbling, about 40 minutes.<br />
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<div style="text-align: center;">
<b>3.</b></div>
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When we came back from vacation, the cupboard was pretty bare. Luckily, I always have the ingredients on hand to make these yummy cookies. So we had something to snack on the next morning on route to the grocery store. :) </div>
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<b><br /></b></div>
<div style="text-align: left;">
<a href="http://www.oceanspray.com/Recipes/Corporate/Desserts-Snacks/Oatmeal-Cranberry-White-Chocolate-Chunk-Cookies.aspx" target="_blank">Oatmeal Cookies (adapted from Ocean Spray)</a> - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6Ct3aVuBcGmRukWJ6SNJNchdb3f2dAsA0E7Iy_yeE1CGVTVlJrKxdglYV3-zZRLNF501K-Fu3CsR_ZU28nYbchbj4qgm_tveimkO8H_cYJBfnCGMMuo2k7xPAm96AG-wIVOQtbcqNaI/s1600/IMG_20170624_110056645.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6Ct3aVuBcGmRukWJ6SNJNchdb3f2dAsA0E7Iy_yeE1CGVTVlJrKxdglYV3-zZRLNF501K-Fu3CsR_ZU28nYbchbj4qgm_tveimkO8H_cYJBfnCGMMuo2k7xPAm96AG-wIVOQtbcqNaI/s320/IMG_20170624_110056645.jpg" width="320" /></a></div>
Makes 20 cookies<br />
INGREDIENTS<br />
1/3 cup softened butter<br />
1/3 cup brown sugar<br />
1 large egg<br />
3/4 cup oats<br />
3/4 cup whole wheat flour<br />
1 t. baking soda<br />
1/4 t. salt<br />
1/2 cup dried cranberries<br />
1/3 cup chopped walnuts<br />
DIRECTIONS<br />
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. In a large bowl, cream butter and sugar and then beat in egg. Add oats, flour, baking soda and salt and mix to combine.Stir in cranberries and walnuts. Use a small cookie scoop to portion dough onto prepared baking sheet. Bake 10 minutes or until golden brown. Cool on wire rack.<br />
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<b>4.</b></div>
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This is technically a crust-less quiche, but I like to think of it as a hands-off frittata. It's one of my favorite ways to use up leftover veggies or beet greens!</div>
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<br /></div>
<div style="text-align: left;">
<a href="http://allrecipes.com/recipe/45394/light-and-fluffy-spinach-quiche/" target="_blank">Veggie Frittata (adapted from Allrecipes.com)</a> - <span style="color: purple;">GF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHP8adF0jN0n1JoynNPTuvyUwQx_ki7NobRBXQH0F6K-KxvAC-WEc4yqx5BVxYqkGI-k1z2lsmTKSh0gaR32Wgacp5KnPzJ4EUF8Ga-yAiwp_do1goi6xae_myIGIILm-RiN4bZg-ccEo/s1600/IMG_20170314_081436807.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHP8adF0jN0n1JoynNPTuvyUwQx_ki7NobRBXQH0F6K-KxvAC-WEc4yqx5BVxYqkGI-k1z2lsmTKSh0gaR32Wgacp5KnPzJ4EUF8Ga-yAiwp_do1goi6xae_myIGIILm-RiN4bZg-ccEo/s320/IMG_20170314_081436807.jpg" width="320" /></a></div>
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Serves 4</div>
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INGREDIENTS</div>
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Cooking spray</div>
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Handful of cooked veggies or raw leafy greens</div>
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1/2 cup milk</div>
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1/2 cup olive oil mayonnaise</div>
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4 eggs</div>
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1/4 cup shredded cheese (optional)</div>
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DIRECTIONS</div>
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Preheat oven to 400 degrees. Spray a pie plate with cooking spray. Spread veggies evenly in the bottom of the pie plate. Whisk together milk and mayo until smooth. Beat in eggs. Pour egg mixture evenly over veggies. Sprinkle with cheese, if using. Bake 35 minutes until puffed and golden.</div>
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<b>5.</b></div>
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The boys would eat French fries every day if I let them! This version is a little healthier and works just as well with sweet potatoes if you're so inclined. :)</div>
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<br /></div>
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<a href="http://www.foodnetwork.com/recipes/ellie-krieger/oven-fries-recipe-1973044" target="_blank">Oven Fries (adapted from Ellie Krieger)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuTfpV1EyPlpv1OsSpfF3YJjm_az7wKv946_VESzq92LShZwVxlrcVihihiHwx-O0g8BXGSWvA9SHbQ3mcQs4TxoEqva-5j5kQ5d2bLrgaezhfp4Wn9eIMdwGMHB2k8Kz0Ar7NZsj3QCA/s1600/IMG_20170616_173028476.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuTfpV1EyPlpv1OsSpfF3YJjm_az7wKv946_VESzq92LShZwVxlrcVihihiHwx-O0g8BXGSWvA9SHbQ3mcQs4TxoEqva-5j5kQ5d2bLrgaezhfp4Wn9eIMdwGMHB2k8Kz0Ar7NZsj3QCA/s320/IMG_20170616_173028476.jpg" width="320" /></a></div>
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Serves 4</div>
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INGREDIENTS</div>
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Cooking spray</div>
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3 large baking potatoes cut into 1/4 inch thick matchsticks</div>
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2 T. canola oil</div>
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Salt</div>
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DIRECTIONS</div>
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Preheat oven to 450 degrees and coat a baking sheet with cooking spray. Toss potatoes with oil in a large bowl and spread onto the prepared baking sheet in a single layer. Bake until golden and crisp, about 25 minutes. Use a metal spatula to loosen the fries and sprinkle with salt.</div>
Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-14090063026158829782017-06-14T11:44:00.000-07:002019-10-13T08:00:20.130-07:00June JewelsSome favorite recipes for my favorite month!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Sv198aE-CahJR9mpkohkplpaine6b1d08br5JTgmbXra-DcRZ4hKaVgH__zJEJhy7yM4rWehfF9TGQvifnLABDbO5wF_cGqkh7sK9aVsvn47qZQ1M3Toq4ex3z9s_eYPJSddQh5Xs74/s1600/June+Jewels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Sv198aE-CahJR9mpkohkplpaine6b1d08br5JTgmbXra-DcRZ4hKaVgH__zJEJhy7yM4rWehfF9TGQvifnLABDbO5wF_cGqkh7sK9aVsvn47qZQ1M3Toq4ex3z9s_eYPJSddQh5Xs74/s320/June+Jewels.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<b>1.</b><br />
<div style="text-align: left;">
I should put a bit of a disclaimer on these. Although they are absolutely delicious, they do take about an hour and a half to make from start to finish. But, the finished empanadas freeze and reheat very well (400 degrees for about 30 minutes). And you can chunk the recipe into four separate parts - making the dough, making the filling, assembling the empanadas, and baking them -and you can refrigerate in between each step. Well worth the effort, in my opinion. Serve them with Chimichurri Sauce (recipe below).</div>
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<br /></div>
<div style="text-align: left;">
<a href="http://www.marthastewart.com/337055/pork-empanadas-with-thyme" target="_blank">Pork Empanadas (adapted from Everyday Food)</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmC8EP4qC6fqMBNbBDcH0M5ODwbTHdXBYeEPua1nqHol8A1Ib9eE8YvMJJSDrQ3uIpCEsrUo20hXZOhEOuB4Dda1GWLqeEHjPcUSnwGP-LrS5swDwWxiLAedRIvuNpmBkYIwPj_5lxFxM/s1600/IMG_20170613_180938901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmC8EP4qC6fqMBNbBDcH0M5ODwbTHdXBYeEPua1nqHol8A1Ib9eE8YvMJJSDrQ3uIpCEsrUo20hXZOhEOuB4Dda1GWLqeEHjPcUSnwGP-LrS5swDwWxiLAedRIvuNpmBkYIwPj_5lxFxM/s400/IMG_20170613_180938901.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 8</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
4 cups + 1 T. flour, divided</div>
<div style="text-align: left;">
2 t. baking powder</div>
<div style="text-align: left;">
Salt</div>
<div style="text-align: left;">
2 t. dried thyme, divided</div>
<div style="text-align: left;">
2 t. dried rubbed sage, divided</div>
<div style="text-align: left;">
1 1/2 sticks cold unsalted butter, cut into small pieces</div>
<div style="text-align: left;">
1 cup ice water</div>
<div style="text-align: left;">
1 medium potato, peeled and diced</div>
<div style="text-align: left;">
2 T. extra virgin olive oil</div>
<div style="text-align: left;">
1 onion, diced</div>
<div style="text-align: left;">
2 garlic cloves, minced</div>
<div style="text-align: left;">
1 lb. ground pork</div>
<div style="text-align: left;">
1/4 cup raisins</div>
<div style="text-align: left;">
1/4 cup pine nuts</div>
<div style="text-align: left;">
1 T. sherry</div>
<div style="text-align: left;">
1 T. red wine vinegar</div>
<div style="text-align: left;">
Pepper</div>
<div style="text-align: left;">
1 large egg</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
1. Making the dough: In a food processor, pulse 4 cups flour, baking powder, 2 t. salt, 1 1/2 t. thyme, and 1 1/2 t. sage until combined. Add butter and pulse until only a few pea size pieces of butter remain. Slowly add ice water while pulsing until dough begins to form. Pour into a gallon size resealable plastic bag and form into a disk. Seal bag and refrigerate until ready to use.</div>
<div style="text-align: left;">
2. Making the filling: Set a steamer basket in a pot with 2 inches of boiling water. Add potato, cover and cook about 10 minutes, until tender. Meanwhile, in a large skillet heat oil over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Raise heat to high and add pork, remaining 1/2 teaspoons of thyme and sage. Cook while stirring to break up meat, about 4 minutes or until no longer pink. Add remaining 1 tablespoon of flour and stir to coat. Add raisins and 1/4 cup water and cook about 1 minute until thickened. Stir in potato, pine nuts, sherry, red wine vinegar, 1 t. salt and 1/2 t. pepper.</div>
<div style="text-align: left;">
3. Assembling the empanadas: Preheat the oven to 400 degrees with racks in the upper and lower thirds. On a floured surface, cut disk of dough into 8 equal wedges. With your hands, roll each dough wedge into a ball and then flatten with a rolling pin into a 6 inch circle. Place a scant 1/2 cup of filling in the center. Use a finger to moisten the edge of the dough with water. Fold dough in half over filling. Press edges to seal and crimp with a fork.</div>
<div style="text-align: left;">
4. Baking the empanadas: Place empanadas on 2 parchment lined baking sheets. In a bowl, beat egg with 1 tablespoon of water. Brush over tops of empanadas. Bake until golden brown, about 40 minutes, rotating sheets halfway through. </div>
<b><br /></b>
<b><br /></b>
<b>2.</b></div>
<div style="text-align: left;">
I could literally drink this stuff! It's great as a dipping sauce for empanadas or on flank steak . I used it this week to brush over shrimp kabobs and they were fantastic (1/4 cup per pound of shrimp). </div>
<br />
Chimichurri Sauce (adapted from America's Test Kitchen) - <span style="color: purple;">GF</span>,<span style="color: blue;"> DF</span>, <span style="color: lime;">V</span><br />
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NqZjO541gY_ueUsq351lD1bHvVziDyzphlmKmpCx2gor9lYu3ZrC9i7u1R4QSjwjgX_fkt8thW_Cujt3YmTqtAR4_44BRq15mMH6-EwQOCdZO79ooF3N7EXI4QwOoLwDHocRvefjkO8/s1600/IMG_20170614_142830727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NqZjO541gY_ueUsq351lD1bHvVziDyzphlmKmpCx2gor9lYu3ZrC9i7u1R4QSjwjgX_fkt8thW_Cujt3YmTqtAR4_44BRq15mMH6-EwQOCdZO79ooF3N7EXI4QwOoLwDHocRvefjkO8/s400/IMG_20170614_142830727.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 6-8</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1/4 c. hot water</div>
<div style="text-align: left;">
2 t. dried oregano</div>
<div style="text-align: left;">
2 t. salt</div>
<div style="text-align: left;">
1 1/3 c. loosely packed flat-leaf parsley leaves</div>
<div style="text-align: left;">
2/3 c. loosely packed cilantro leaves</div>
<div style="text-align: left;">
6 medium garlic cloves, minced</div>
<div style="text-align: left;">
1/2 t. red pepper flakes</div>
<div style="text-align: left;">
1/4 c. red wine vinegar</div>
<div style="text-align: left;">
1/2 c. extra virgin olive oil</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Combine hot water, oregano, and salt in a liquid measuring cup and let sit 5 minutes. Pulse parsley, cilantro, garlic and red pepper in food processor for ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. With food processor running, pour in olive oil . Transfer to airtight container and let sit at room temperature for 1 hour, or refrigerate up to 3 days and bring to room temperature before serving.</div>
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<div style="text-align: center;">
<b>3.</b></div>
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This great summer drink reminds of my honeymoon in Aruba. Leave out the rum and your kiddos can enjoy it as well!</div>
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<br /></div>
<div style="text-align: left;">
Rum Punch - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklMV8TdiStdEZjtZRqfim8paVlYLo86nhyhyphenhyphenIGu19ouNo4Kk9fzqkXIQcFzk15DHXPAU98h_36d3VxiaGlv-_zSNbilPjswRxWO1ZQzcy-ra9q5G6mn8IIXgyY1d-kDYHxVAXL1OsnZg/s1600/IMG_20170608_202844201_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklMV8TdiStdEZjtZRqfim8paVlYLo86nhyhyphenhyphenIGu19ouNo4Kk9fzqkXIQcFzk15DHXPAU98h_36d3VxiaGlv-_zSNbilPjswRxWO1ZQzcy-ra9q5G6mn8IIXgyY1d-kDYHxVAXL1OsnZg/s400/IMG_20170608_202844201_HDR.jpg" width="225" /></a></div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 part light rum</div>
<div style="text-align: left;">
2 parts cranberry juice</div>
<div style="text-align: left;">
2 parts pineapple juice</div>
<div style="text-align: left;">
3 parts ginger ale<br />
Splash of lime juice<br />
Lime slices for garnish (optional)</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Combine all ingredients and serve over ice.<br />
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<div style="text-align: center;">
<b>4.</b></div>
<div style="text-align: left;">
Nothing says summer like fresh ears of sweet corn. This chowder captures their flavor beautifully! The potatoes don't freeze especially well, but this makes such a big batch that I usually end up freezing half anyways to save for a gloomy winter day.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://www.cookscountry.com/recipes/4760-corn-chowder" target="_blank">Corn Chowder (adapted from Cook's Country)</a> - <span style="color: purple;">GF</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-hYS49Gg_ocQU95vFdo1LKS9SMl3X8vRg6RsO9qERlPZqYaFmhS9SwK9CQLrkW_9G1uk_2GpvSZF3BWaFCBjbi2C8HPJuXwGaeYUjcQfyhUhQWx5witihutzPvAUse_YsJ2qBG9OQIA/s1600/IMG_20170610_112414835_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-hYS49Gg_ocQU95vFdo1LKS9SMl3X8vRg6RsO9qERlPZqYaFmhS9SwK9CQLrkW_9G1uk_2GpvSZF3BWaFCBjbi2C8HPJuXwGaeYUjcQfyhUhQWx5witihutzPvAUse_YsJ2qBG9OQIA/s400/IMG_20170610_112414835_HDR.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 8</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
3 slices bacon, chopped fine</div>
<div style="text-align: left;">
6 ears corn</div>
<div style="text-align: left;">
1 onion, chopped</div>
<div style="text-align: left;">
Salt</div>
<div style="text-align: left;">
Pepper</div>
<div style="text-align: left;">
24 oz. baby red potatoes, scrubbed and cut into 1/2 inch dice</div>
<div style="text-align: left;">
2 (15 oz) cans whole kernel corn, drained</div>
<div style="text-align: left;">
5 cups low sodium chicken broth, divided</div>
<div style="text-align: left;">
1 cup heavy cream</div>
<div style="text-align: left;">
4 scallions, sliced thin</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
1. In a large pot, cook bacon over medium heat until crisp, about 8 minutes. Meanwhile, cut kernels from ears of corn and reserve kernels and cobs separately. Remove bacon from pot with a slotted spoon onto a paper towel lined plate and reserve. </div>
<div style="text-align: left;">
2. Add corn kernels, onion, 1/2 t. salt and 1/4 t. pepper to the bacon fat and cook until vegetables are softened and golden brown, about 8 minutes. Meanwhile, puree canned corn and 2 cups of broth in a blender until smooth.</div>
<div style="text-align: left;">
3. Add potatoes, corn puree, remaining 3 cups of broth, and reserved corn cobs to the pot and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, scallions, reserved bacon and 1 t. salt.<br />
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<div style="text-align: center;">
<b>5.</b></div>
<div style="text-align: left;">
Light, moist, sweet, healthy. Everything I'm looking for in a muffin. And don't skip the lemon zest! It definitely makes the muffin!</div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
<a href="http://www.elliekrieger.com/recipe/better-blueberry-muffins/" target="_blank">Blueberry Muffins (adapted from Ellie Krieger)</a> - <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSZOAOdCYM1en0stKnEzkQpNxmiIM8N3nBf6OilOmIGZjdGTvKWwa8xyLFcH1r7nhoiynD7u_c86R4zHWbXY5OyiGuMtq4pULUMtSh7EJxuFKbwcQDZXRDmldTN6MKAwWdLpuULaOwbs/s1600/IMG_20170611_152504142_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSZOAOdCYM1en0stKnEzkQpNxmiIM8N3nBf6OilOmIGZjdGTvKWwa8xyLFcH1r7nhoiynD7u_c86R4zHWbXY5OyiGuMtq4pULUMtSh7EJxuFKbwcQDZXRDmldTN6MKAwWdLpuULaOwbs/s400/IMG_20170611_152504142_HDR.jpg" width="225" /></a></div>
<div style="text-align: left;">
Makes 18</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 cup flour</div>
<div style="text-align: left;">
1 cup whole wheat flour</div>
<div style="text-align: left;">
2 t. baking powder</div>
<div style="text-align: left;">
1/4 t. baking soda</div>
<div style="text-align: left;">
1/2 t. salt</div>
<div style="text-align: left;">
3/4 cup sugar</div>
<div style="text-align: left;">
1/4 cup canola oil</div>
<div style="text-align: left;">
2 large eggs</div>
<div style="text-align: left;">
1 cup unsweetened applesauce</div>
<div style="text-align: left;">
1/2 cup plain non-fat yogurt</div>
<div style="text-align: left;">
1/4 cup nonfat milk</div>
<div style="text-align: left;">
1 t. vanilla</div>
<div style="text-align: left;">
Zest of 1 lemon</div>
<div style="text-align: left;">
1 1/2 cups frozen blueberries</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Preheat oven to 400 degrees. Line two 12-cup muffin tin with 18 paper liners. In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. In a large bowl whisk together the sugar, canola oil and eggs until light and frothy. Then whisk in the applesauce, yogurt, milk, vanilla and lemon zest. With a rubber spatula, stir the dry ingredients into the wet until just combined. Rinse the blueberries in cold water several times until the water is noticeably lighter when you drain them. Dry the berries well with several layers of paper towels. Gently stir them into the batter. Use a large cookie scoop to portion batter into the muffin liners. Bake about 20 minutes until a wooden toothpick inserted into the center of one of the muffins comes out clean. Cool on a wire rack about 15 minutes.</div>
</div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com1tag:blogger.com,1999:blog-1414778348823907850.post-4672114175017602622017-06-09T12:32:00.000-07:002017-11-04T09:39:12.048-07:00Mother's DayAs I've mentioned before, this spring was SUPER busy around here! But, I still had time to cook up some yummy things and snap some pictures. Here are a few recipes we enjoyed from this year's Mother's Day week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhiyzXJsoAAZzVknS4ffhS7RrLGufMR42j0Q1atxRAUkdNRDLk9diH78adV-WcGDj7bODpNfqbmEmdD3MKiriOmcMucS30qj8BQ-TQLFvzANbVAPP0xQaHxC-laGCBnD0rKOL4IW45Ww/s1600/Mother%2527s+Day.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhiyzXJsoAAZzVknS4ffhS7RrLGufMR42j0Q1atxRAUkdNRDLk9diH78adV-WcGDj7bODpNfqbmEmdD3MKiriOmcMucS30qj8BQ-TQLFvzANbVAPP0xQaHxC-laGCBnD0rKOL4IW45Ww/s320/Mother%2527s+Day.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<b>1.</b></div>
<div style="text-align: left;">
The boys and I recently went strawberry picking and found ourselves with more strawberries than we knew what to do with! Luckily, Mother's Day was right around the corner and I found this delicious recipe to gift to some of the mothers in my family. It's so easy, the boys were able to do most of it themselves. Since it's just a quick jam, it has to be refrigerated and used up fairly quickly - which was not a problem for us at all! It's also a bit runnier than a typical jam. We ate it on PB&J, poured it on pancakes, stirred it into sparkling wine, and even used it to fill vanilla cupcakes topped with whipped cream. This is definitely something I will look forward to making again next spring if not sooner!</div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<a href="http://www.marthastewart.com/335256/quick-strawberry-jam" target="_blank">Strawberry Quick Jam (adapted from Everyday Food)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqLk4-4cN_ts4f_Jmb5W0u5GBe2dObMA-F63Q3ImNIg0srWFubs9UUZ9RVB6HbF7QJ8n6344ADkLVdNku2qoTe5iBTU3lsOM1An3xtL28ucWpfD0IxmGoEK3G70JWARmyp5_h5D3Mkgw/s1600/IMG_20170513_155006964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqLk4-4cN_ts4f_Jmb5W0u5GBe2dObMA-F63Q3ImNIg0srWFubs9UUZ9RVB6HbF7QJ8n6344ADkLVdNku2qoTe5iBTU3lsOM1An3xtL28ucWpfD0IxmGoEK3G70JWARmyp5_h5D3Mkgw/s400/IMG_20170513_155006964.jpg" width="400" /></a></div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 quart hulled strawberries</div>
<div style="text-align: left;">
1/2 cup sugar</div>
<div style="text-align: left;">
Juice of 1 lemon</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Process strawberries in a food processor until coarsely chopped. Pour into a large skillet and add sugar and lemon juice. Cook over medium high heat, stirring frequently, until jam is thickened and bubbles completely cover the surface, about 10 minutes. Pour into jars and let cool to room temperature before refrigerating. Use within 2 weeks.</div>
<div style="text-align: left;">
<b><br /></b></div>
<br />
<div style="text-align: center;">
<b>2.</b></div>
<div style="text-align: left;">
Here's a simple, yummy recipe I love - perfect for sitting outside and enjoying the beautiful weather!</div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
<a href="http://www.marthastewart.com/341757/guacamole" target="_blank">Guacamole (adapted from Everyday Food)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbvVtpDBiJGb1T0WTwBcBayruS9zvTGyIjKVWBMK0A6ppuhgTQuM9v7Xd-F8b-GqQjwL5vN8liFYvoGxPSc1g3KkgiCd7-Q93aR0fCvk3Thu4IN_9hkls8dylVMU8JhJ40vcSoB2vOmE/s1600/IMG_20170514_170047508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbvVtpDBiJGb1T0WTwBcBayruS9zvTGyIjKVWBMK0A6ppuhgTQuM9v7Xd-F8b-GqQjwL5vN8liFYvoGxPSc1g3KkgiCd7-Q93aR0fCvk3Thu4IN_9hkls8dylVMU8JhJ40vcSoB2vOmE/s400/IMG_20170514_170047508.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 6</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
3 ripe avocados, coarsely chopped</div>
<div style="text-align: left;">
1/2 cup any kind of onion</div>
<div style="text-align: left;">
1/2 cup chopped tomato</div>
<div style="text-align: left;">
1/4 cup chopped cilantro</div>
<div style="text-align: left;">
Juice of 1 lime</div>
<div style="text-align: left;">
1 t. salt</div>
<div style="text-align: left;">
Tortilla chips for serving</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Lightly mash avocados in a large bowl and stir in remaining ingredients. Serve with tortilla chips.</div>
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<br />
<div style="text-align: center;">
<b>3.</b></div>
<div style="text-align: left;">
The friends my husband and I made as newlyweds have become a second family! We all learned how to be grown-ups together and a lot of that included cooking for each other. I treasure the recipes my friends share with me - it's a way for me to feel closer to them even when we're states apart!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Iry's Taco Casserole</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iVxVx4A79hN_OsPIBylZF1fQ5QHDfOP7E_-Z-AyLyMCAv_W0Yl1tMqreSrWj7vMeqVCT6MgoMl6SHcpPD9DX8gRFjlclxxznx8fhPwd_I7NWdxSLKK24JCoI4htgPiUPBtjaX4V3q8s/s1600/IMG_20170523_125402078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iVxVx4A79hN_OsPIBylZF1fQ5QHDfOP7E_-Z-AyLyMCAv_W0Yl1tMqreSrWj7vMeqVCT6MgoMl6SHcpPD9DX8gRFjlclxxznx8fhPwd_I7NWdxSLKK24JCoI4htgPiUPBtjaX4V3q8s/s400/IMG_20170523_125402078.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 8-10</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 lb. medium pasta shells</div>
<div style="text-align: left;">
1 1/2 lbs lean ground beef</div>
<div style="text-align: left;">
1/4 cup finely chopped onion</div>
<div style="text-align: left;">
3 oz. neufchatel (1/3 fat cream cheese)</div>
<div style="text-align: left;">
Cooking spray</div>
<div style="text-align: left;">
16 oz. mild taco sauce</div>
<div style="text-align: left;">
2 cups reduced fat shredded Mexican cheese</div>
<div style="text-align: left;">
Crushed tortilla chips for serving</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
1. Preheat oven to 350 degrees. In a large pot, cook pasta according to package directions. Drain.</div>
<div style="text-align: left;">
2. Meanwhile, in a large skillet, cook ground beef and onion over medium high heat until cooked through. Remove from heat and stir in cream cheese.</div>
<div style="text-align: left;">
3. Spray a 9x13 baking dish with cooking spray. Pour cooked pasta into dish and cover with meat mixture. Pour taco sauce over meat. Sprinkle with shredded cheese.</div>
<div style="text-align: left;">
4. Bake for 30 minutes. Sprinkle with crushed tortilla chips just before serving.</div>
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<br /></div>
<div style="text-align: center;">
<b>3.</b></div>
<div style="text-align: left;">
I had so much fun making these! It was like making three desserts in one! The shortbread crust is the perfect texture and the crumb topping tastes just like a crushed up oatmeal cookie. And I loved the richness of the date jam filling, but it was a little much for the boys. I'm curious to try the recipe again with a different fruit. My mouth is watering just thinking about these!</div>
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<br /></div>
<a href="http://www.marthastewart.com/1165001/date-bars" target="_blank">Date Bars (adapted from "Martha Bakes")</a> - <span style="color: lime;">V</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dlfeblX4hTz4dTVrVu8fglaKAOQQkDD1D-Rvkid_0RJAB8ikVX9XAtRrROCVFpLTkQjjWydKuHVnXNiaxvakDZjIBZbdjV9v7xwsYEkq5EMJhmLYIWD5U9daxf33uJh7EbFl7jteCfQ/s1600/IMG_20170521_153032285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dlfeblX4hTz4dTVrVu8fglaKAOQQkDD1D-Rvkid_0RJAB8ikVX9XAtRrROCVFpLTkQjjWydKuHVnXNiaxvakDZjIBZbdjV9v7xwsYEkq5EMJhmLYIWD5U9daxf33uJh7EbFl7jteCfQ/s400/IMG_20170521_153032285.jpg" width="400" /></a></div>
<div style="text-align: left;">
Makes 16<br />
INGREDIENTS<br />
Cooking spray</div>
2 c. flour, divided<br />
3/4 cup sugar, divided<br />
1/2 t. salt, divided<br />
1 1/2 sticks unsalted butter, divided<br />
1 large egg<br />
2 c. dried dates, pitted and chopped<br />
1/2 c. apple cider<br />
1 t. lemon zest<br />
2/3 c. oats<br />
1/4 c. brown sugar<br />
1/4 t. cinnamon<br />
DIRECTIONS<br />
1. Preheat the oven to 375 degrees. Spray a 9 inch square baking with cooking spray. Line the pan with parchment paper leaving a 2 inch overhang. Spray the parchment paper with cooking spray.<br />
2. In a food processor, pulse to combine 1 1/2 cups of flour, 1/4 cup sugar, 1/4 t. salt and 1 stick of butter. Let the remaining half stick of butter sit at room temperature. Add egg to the food processor and pulse until evenly distributed. Pour into prepared pan and press into the bottom with the palm of your hand. Place in freezer for 10 minutes. Then bake for 20 minutes or until golden.<br />
3. Meanwhile, in a medium saucepan, combine dates, cider, and remaining 1/2 cup sugar. Cook over medium heat about 10 minutes or until the consistency of jam. Remove from heat and use a hand mixer to puree the mixture until smooth. Stir in lemon zest and spread evenly over baked crust.<br />
4. In a medium bowl, combine oats, brown sugar, cinnamon, and remaining 1/4 teaspoon of salt. Use your hands to work in the butter forming crumbs. Sprinkle the crumbs over the date filling. Bake until filling is set and crumbs are golden brown, about 20 minutes. Run a knife around the edges of the pan to loosen. Let cool completely in pan on a wire rack. Use parchment overhang to remove from pan. Cut into 16 squares using a serrated knife.Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-61708685379122669862017-06-06T06:42:00.000-07:002017-11-04T09:41:40.192-07:00Seventh HeavenIt was a week of babies around here! I had already planned to bring meals to two different friends who recently had their third babies. And then my sweet nephew decided it was time to make an appearance! I'm baby crazy anyways, so this week has me in seventh heave!. In celebration, here are seven of my favorite recipes to share with you. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0HZGy-cbjPM2firApj6m-b-snzUbFYGtTUs-ijlZ37JPJWlVAFewGWwFlqFCQDI_Otex6Mgvy4J03p6IrhB822WiZCiiHVJH4z8Zb5cRQMVgho5k372TRsn6eIdhyRrSoWEOQyl4sm94/s1600/Seventh+Heaven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0HZGy-cbjPM2firApj6m-b-snzUbFYGtTUs-ijlZ37JPJWlVAFewGWwFlqFCQDI_Otex6Mgvy4J03p6IrhB822WiZCiiHVJH4z8Zb5cRQMVgho5k372TRsn6eIdhyRrSoWEOQyl4sm94/s320/Seventh+Heaven.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<b>1.</b></div>
<div style="text-align: left;">
I cut this recipe out of a magazine back when we were CSA members and always looking for something to do with an abundance of zucchini. It's a great appetizer, but more often than not I make it as a sandwich. And I like to only brush one side of the bread with oil so it's not a greasy mess when you pick it up. It's quick and easy and the flavors play so nicely together! </div>
<br />
Zucchini Crostini - <span style="color: lime;">V</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQUhcXYg_XO2VfMp6PQ0DPaDYXcqDrPtCa2JJkI_jP3bha7n261bt-tZy1VRDVdGEayT8_0ArdDxeQ9F7NmqknkgzTUDvdb069oFKM9RiPCegF3CgX4hSHdz-qaxHjnqhasnJpsZncsE/s1600/IMG_20170531_181427059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQUhcXYg_XO2VfMp6PQ0DPaDYXcqDrPtCa2JJkI_jP3bha7n261bt-tZy1VRDVdGEayT8_0ArdDxeQ9F7NmqknkgzTUDvdb069oFKM9RiPCegF3CgX4hSHdz-qaxHjnqhasnJpsZncsE/s400/IMG_20170531_181427059.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 8</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 clove of garlic, minced</div>
<div style="text-align: left;">
1/4 cup extra virgin olive oil</div>
<div style="text-align: left;">
1 ciabatta loaf, sliced</div>
<div style="text-align: left;">
1 large zucchini, sliced into 1/4 inch rounds</div>
<div style="text-align: left;">
1 small red onion, thinly sliced</div>
<div style="text-align: left;">
1/4 t. salt</div>
<div style="text-align: left;">
4 oz. neufchatel (1/3 less fat cream cheese)</div>
<div style="text-align: left;">
1/8 t. pepper</div>
<div style="text-align: left;">
2 T. basil, chopped</div>
<div style="text-align: left;">
Zest of 1/2 a lemon</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Preheat broiler to high. Combine garlic and olive oil in a medium bowl. Arrange half of the bread on a baking sheet and brush with garlic oil mixture. Broil 2 minutes or until toasted. Repeat with remaining bread. Add zucchini, onion, and salt to garlic oil mixture and stir to coat. Spread on baking sheet and broil 8-10 minutes. Meanwhile, combine cream cheese, pepper, basil, and zest. Spread on toasted bread. Top with zucchini and onions.<br />
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<br />
<div style="text-align: center;">
<b>2.</b></div>
<div style="text-align: center;">
<div style="text-align: left;">
After my <a href="http://www.wholeliving.com/216861/2013-action-plan-week-1/@center/216880/2013-whole-living-action-plan#212857" target="_blank">2013 cleanse</a>, I started following some of the recipe contributors and ended up buying Dr. Susan Blum's book, <a href="http://blumcenterforhealth.com/blumkitchen-nutrition-guide-cookbook/" target="_blank">BlumKitchen Nutrition Guide and Cookbook</a>. It's a great book and this soup couldn't be easier, healthier, or tastier.</div>
</div>
<div style="text-align: center;">
<b><br /></b></div>
<a href="https://blumcenterforhealth.com/blum-kitchen-new/" target="_blank">North African Red Lentil Soup (adapted from BlumKitchen)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqA8uX2N_mxfT_zLqRUEytXyUhTeM1bM90JDHRqKtElkpeXVKX_QWyH2uo8JGLBq2JXsQKLD-9kM35Ur7Tashmj9eWHpFUypOcDR-W5smsYHlXQ8Ew6E-MNRGZHMp3Kyeipk0pel4r4g/s1600/IMG_20170531_152352392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqA8uX2N_mxfT_zLqRUEytXyUhTeM1bM90JDHRqKtElkpeXVKX_QWyH2uo8JGLBq2JXsQKLD-9kM35Ur7Tashmj9eWHpFUypOcDR-W5smsYHlXQ8Ew6E-MNRGZHMp3Kyeipk0pel4r4g/s400/IMG_20170531_152352392.jpg" width="400" /></a></div>
Serves 4<br />
INGREDIENTS<br />
2 T extra virgin olive oil<br />
1/2 medium yellow onion, chopped<br />
10 baby carrots, chopped<br />
1 t. cumin<br />
1 large garlic clove, minced<br />
1 t. salt, divided<br />
4 cups low sodium chicken broth<br />
1 cup red lentils<br />
1/2 t. pepper<br />
Juice of 1/2 a lemon or lime<br />
1 T. parsley<br />
DIRECTIONS<br />
Heat olive oil in large pot over medium high heat. Add onion, carrot, cumin, garlic, and 1/2 t. salt. Cook, stirring occasionally, about 10 minutes or until golden. Add chicken broth, lentils and remaining 1/2 t. salt. Bring to a boil and then reduce to a simmer, partially covered, for 30 minutes. Stir in pepper and juice and sprinkle with parsley.<br />
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<br />
<div style="text-align: center;">
<b>3.</b></div>
<div style="text-align: left;">
A few years ago, my older son and I found an ice cream maker on sale and we were so excited to start making our own ice cream on a regular basis. But... it's so expensive! You pick up the cream and the half and half and whatever else you're adding in and then you see the $1.99 ice cream quart in the freezer case on your way to the checkout line and end up throwing in the towel. Sorbet, however, is a whole different ball game. There are far fewer sorbet flavors available at the grocery store and it's fun to experiment with whatever fruit you have on hand. (I have a tri-melon sorbet freezing up right now!) The methodology is also interesting to me. The lime sorbet I made last week calls for simple syrup, while this sorbet just calls for the sugar to be stirred straight in. And the melon sorbet I'm currently making adds 2 tablespoons of vodka to the mixture. I see a lot of sorbet taste-testing in my future...</div>
<div style="text-align: left;">
<b><br /></b></div>
<a href="http://www.foodnetwork.com/recipes/ellie-krieger/watermelon-lime-and-mint-granita-recipe-1917697" target="_blank">Watermelon Lime Sorbet (adapted from Ellie Krieger)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdYLrPb-rgZT8mW5B12_aF4WZo84DcO4LgG3Lm3cT-wdbYF2SmxQNRFnpt1BJOxkNvmivgY_xYj2HnU0JTAno9vXxUFMu90nNmwdG7jIMM4Zm7QHOlO9XsCjCbGrNoDhx_srbxF-asyg/s1600/IMG_20170531_133303338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdYLrPb-rgZT8mW5B12_aF4WZo84DcO4LgG3Lm3cT-wdbYF2SmxQNRFnpt1BJOxkNvmivgY_xYj2HnU0JTAno9vXxUFMu90nNmwdG7jIMM4Zm7QHOlO9XsCjCbGrNoDhx_srbxF-asyg/s400/IMG_20170531_133303338.jpg" width="400" /></a></div>
Serves 8<br />
INGREDIENTS<br />
9 cups cubed, seedless watermelon<br />
1 cup of mint leaves<br />
Juice of 2 limes<br />
1/3 cup sugar<br />
DIRECTIONS<br />
Working in 2 batches, puree watermelon and mint in a blender. Add lime juice and sugar and refrigerate overnight. Churn in ice cream maker according to manufacturer's instructions. Freeze in airtight container at least 3 hours before serving.<br />
<br />
<br />
<div style="text-align: center;">
<b>4.</b></div>
<div style="text-align: left;">
This recipe takes about an hour from start to finish, but it's worth the effort. It also freezes well, so it's a good one to make ahead or double and freeze half. It's especially delicious served over mashed potatoes.</div>
<div style="text-align: center;">
<b><br /></b></div>
<a href="http://www.foodnetwork.com/recipes/ellie-krieger/chicken-cacciatore-recipe-1946138" target="_blank">Chicken Cacciatore (adapted from Ellie Krieger)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOsGiMxktjjIskAz0XflHnEEu2za376S9nh8B2pGjWFpX-dBsF8BmvLAcjHJbb2x9ucOt_rhcZSOMQaf1N3bapgel6QCIMG6ZzUq0DpxYtDQ66v1hJ30hWnhk_7rlS74hSvW5sIPmbzs/s1600/IMG_20170601_145550694.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOsGiMxktjjIskAz0XflHnEEu2za376S9nh8B2pGjWFpX-dBsF8BmvLAcjHJbb2x9ucOt_rhcZSOMQaf1N3bapgel6QCIMG6ZzUq0DpxYtDQ66v1hJ30hWnhk_7rlS74hSvW5sIPmbzs/s320/IMG_20170601_145550694.jpg" width="320" /></a></div>
<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 T. extra virgin olive oil</div>
<div style="text-align: left;">
8 chicken <a href="https://www.realsimple.com/food-recipes/cooking-tips-techniques/kitchen-tips-techniques/making-chicken-cutlets" target="_blank">cutlets</a></div>
Salt and pepper<br />
1 medium onion, thinly sliced<br />
1 red bell pepper, thinly sliced<br />
1/2 lb. white mushrooms, thinly sliced<br />
2 garlic cloves, minced<br />
1/2 c. dry white wine<br />
14.5 oz. can crushed tomatoes<br />
1/2 t. oregano<br />
1/8 t. red pepper flakes<br />
DIRECTIONS<br />
Heat oil in large saute pan over medium heat. Season chicken with salt and pepper and brown in two batches, about 5 minutes per side. Remove chicken from pan and add onion and peppers. Cover and cook, stirring occasionally, until vegetables soften, about 5 minutes. Add mushrooms and cook uncovered until the mushrooms begin to brown, about 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add wine and cook until reduced by half, about 5 minutes. Add the tomatoes, 1/2 t. salt, oregano, and red pepper flakes and simmer covered over low heat for 10 minutes. Return chicken to pan and simmer covered 20 minutes longer.<br />
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<br />
<div style="text-align: center;">
<b>5.</b></div>
<div style="text-align: left;">
This entire recipe can be made in the time it takes to cook the pasta. So easy. So yummy. </div>
<div style="text-align: center;">
<b><br /></b></div>
<a href="http://www.marthastewart.com/1050510/green-bean-and-shallot-ravioli-salad" target="_blank">Green Bean Ravioli Salad (adapted from Whole Living)</a> - <span style="color: lime;">V</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNrRfFfiCd3qfNC0fBlBasz1p1ebZ0DSj25EHcse8Q052wz81t2AIxqeGqyf1AkJvmhyCAp-tLXLYniKws6Zd8Lvswluo35wv6s2dk2PVe4t3jE82B306BQgIA_v-OF6Gfq2_C66-EK4/s1600/IMG_20170602_150907757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNrRfFfiCd3qfNC0fBlBasz1p1ebZ0DSj25EHcse8Q052wz81t2AIxqeGqyf1AkJvmhyCAp-tLXLYniKws6Zd8Lvswluo35wv6s2dk2PVe4t3jE82B306BQgIA_v-OF6Gfq2_C66-EK4/s400/IMG_20170602_150907757.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
12 oz. frozen haricot verts or green beans</div>
<div style="text-align: left;">
20 oz. fresh cheese ravioli</div>
<div style="text-align: left;">
2 T. extra virgin olive oil</div>
<div style="text-align: left;">
2 shallots, thinly sliced</div>
<div style="text-align: left;">
2 T. sliced almonds</div>
<div style="text-align: left;">
Juice of 1/2 a lemon</div>
<div style="text-align: left;">
1/2 t. salt</div>
<div style="text-align: left;">
1/4 t. pepper</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Microwave haricots verts or green beans according to package instructions. Bring a large pot of water to a boil and cook pasta according to package instructions. Meanwhile, heat oil in large skillet over medium high heat. Add shallots and cook about 2 minutes until golden and crispy. Add beans, ravioli, almonds, and lemon juice and toss to coat. Season with salt and pepper.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<b>6.</b></div>
<div style="text-align: left;">
What a fun surprise these were! I love to make a tarragon-dressed Bibb lettuce salad with fennel, radishes and hard boiled eggs for Easter, but there are always leftover radishes. So this year I thought I'd fry them up and see what happened. Yum-o! This week I used them in place of croutons on a very veggie salad and they were delish! Although, it's hard to keep them from being eaten long enough to top a salad...</div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
Radish Chips - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WhRzHNvEhVG_gO5eHupxMVntbOiMKGxFwgvHTLp-6xb5DGMbM6gGRRY_Kelnph79IDEXhb8OxnEWlZ3CG9iZursy-9BJqnh5q9eQ-PDDb00jq1hVXJ-qqkIjqsHhri75SDo-rqNl9J0/s1600/IMG_20170426_130509649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WhRzHNvEhVG_gO5eHupxMVntbOiMKGxFwgvHTLp-6xb5DGMbM6gGRRY_Kelnph79IDEXhb8OxnEWlZ3CG9iZursy-9BJqnh5q9eQ-PDDb00jq1hVXJ-qqkIjqsHhri75SDo-rqNl9J0/s400/IMG_20170426_130509649.jpg" width="400" /></a></div>
<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
INGREDIENTS</div>
<div style="text-align: left;">
1 lb. radishes, thinly sliced on a mandoline</div>
<div style="text-align: left;">
Canola oil</div>
<div style="text-align: left;">
Salt</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Heat 1/2 inch of canola oil over medium high heat in a large, heavy bottomed skillet. Add a handful of radish slices and cook about 5 minutes, stirring frequently, until golden. Remove with slotted spoon to paper towel lined plate and sprinkle with salt. Repeat with remaining radish slices.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<b>7.</b></div>
<div style="text-align: left;">
This is another great summer appetizer. We've even turned it into a main course by making it into a pizza. Delish!<br />
<b><a href="http://www.health.com/health/recipe/0,,10000001046830,00.html" target="_blank"><br /></a></b></div>
<div style="text-align: left;">
<a href="http://www.health.com/health/recipe/0,,10000001046830,00.html" target="_blank">Bruschetta (adapted from Health.com)</a> - <span style="color: lime;">V</span></div>
<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjMoAchCup6TEnhPencKA7PvML0yxfKXW8eXaVWWSvFcjBStR3ukbtYOC7E-zZx9qc6W6GxtrePCxaFbxTasaucOyu53xAnUVkD6gm5RCGHcyYRiaGP-4NEr5yU8S4Yl2d-TvB4yGHT8/s1600/IMG_20170604_182719838_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjMoAchCup6TEnhPencKA7PvML0yxfKXW8eXaVWWSvFcjBStR3ukbtYOC7E-zZx9qc6W6GxtrePCxaFbxTasaucOyu53xAnUVkD6gm5RCGHcyYRiaGP-4NEr5yU8S4Yl2d-TvB4yGHT8/s400/IMG_20170604_182719838_HDR.jpg" width="225" /></a></div>
<div style="text-align: left;">
Serves 4</div>
</div>
<div style="text-align: left;">
INGREDIENTS</div>
2 plum tomatoes, chopped and seeded<br />
1/2 t. dried oregano<br />
1 t. extra virgin olive oil<br />
1 t. balsamic vinegar<br />
1/4 t. salt<br />
1/8 t. pepper<br />
<div style="text-align: left;">
1 sliced whole wheat baguette</div>
<div style="text-align: left;">
Cooking spray</div>
<div style="text-align: left;">
Alouette Reduced Fat Garlic and Herbs Soft Spreadable Cheese</div>
<div style="text-align: left;">
DIRECTIONS</div>
<div style="text-align: left;">
Combine first 6 ingredients in medium bowl. Preheat broiler. Spread baguette slices on a baking sheet and spray both sides with cooking spray. Broil 1 minute on each side or until crisp. Spread with cheese and top with tomato mixture.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
</div>
Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-13472011345254693542017-05-30T12:10:00.000-07:002017-11-04T09:42:36.679-07:00On the GoI found these recipes about ten years ago as part of a picnic menu in a 1998 Better Homes and Gardens Annual Recipes cookbook. I packed them in a cooler along with some gazpacho for the Maryland Symphony Orchestra's <a href="https://www.nps.gov/anti/planyourvisit/salute.htm" target="_blank">Salute to Independence Concert</a> at Antietam National Battlefield - which is fabulous if you ever have the chance to go! I also served them at a "Sip and See" I hosted for my yoga teacher friends after my first son was born. And more recently, the recipes came along with the boys and I for a fantastic lunch at the Cincinnati Zoo. Perfectly portable, yet pretty enough to serve to company. Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkYFb7QPvWvKW6-z4RLccFYDdFksXs6dN7tIkORGwr77g0iH559noU8YQvhnXtlxT0p46_sOblS_jGzuR_Ijqqw-zC3gFIZy4T83vZhEGahQ05HRyghmljDD3D_dUDLCIVvoAe0IgfDM/s1600/On+the+Go.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkYFb7QPvWvKW6-z4RLccFYDdFksXs6dN7tIkORGwr77g0iH559noU8YQvhnXtlxT0p46_sOblS_jGzuR_Ijqqw-zC3gFIZy4T83vZhEGahQ05HRyghmljDD3D_dUDLCIVvoAe0IgfDM/s320/On+the+Go.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="font-family: "times new roman"; text-align: center;">
<b>1.</b></div>
<div style="font-family: "times new roman";">
Turkey & Chutney Sandwiches (adapted from Better Homes and Gardens, June 1998)</div>
<div class="separator" style="clear: both; font-family: "times new roman"; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjAOU05AgXHCmctoLZM6dyYIpOVyGUKQhRr_RUMmC8-ePWvtX83q33TZImW1ZOK_rJ042NrPcjRNlOCfaNx355IJcznJnonFAv6Y62Hbz3plWBG9Ah1j-wq6F_7XGwhWpudTjaaaC9UU/s1600/IMG_20170411_123428105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjAOU05AgXHCmctoLZM6dyYIpOVyGUKQhRr_RUMmC8-ePWvtX83q33TZImW1ZOK_rJ042NrPcjRNlOCfaNx355IJcznJnonFAv6Y62Hbz3plWBG9Ah1j-wq6F_7XGwhWpudTjaaaC9UU/s400/IMG_20170411_123428105.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; font-family: "times new roman";">
Serves 2</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
INGREDIENTS</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
2 <a href="http://2%20stonefire%20mini%20naan%20flatbreads/" target="_blank">Stonefire Mini Naan Flatbreads</a></div>
<div class="separator" style="clear: both; font-family: "times new roman";">
1 T. olive oil mayo</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
1 fresh tarragon sprig</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
1 large romaine leaf</div>
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4 thin slices cooked turkey</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
1 thin slice gouda cheese</div>
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1 T. shredded carrots</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
1 T. chutney (a spiced fruit jelly found in the Indian section of the supermarket)</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
DIRECTIONS</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
Spread mayo on one flatbread. Top with next five ingredients. Spread chutney on the other flatbread and top sandwich. Slice in half.</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
<br /></div>
<div class="separator" style="clear: both; font-family: "times new roman";">
<br /></div>
<div class="separator" style="clear: both; font-family: "times new roman"; text-align: center;">
<b>2.</b></div>
<div class="separator" style="clear: both; font-family: "times new roman";">
Roast Beef & Red Pepper Sandwiches (adapted from Better Homes and Gardens, June 1998)</div>
<div class="separator" style="clear: both; font-family: "times new roman"; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmfk-pEynK-V2RrC5_cFR-QYOdPEBKEqeZWw_-3eSXmtR5VIEDgDRA9DkKry9PBEsDF0j22lljeUZueSWSivG_fBjHZ2hK4wSIYnNFDealL9kV4dYcdeaPR0QxSJj93TqOSGpiI01XSE/s1600/IMG_20170411_122952428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmfk-pEynK-V2RrC5_cFR-QYOdPEBKEqeZWw_-3eSXmtR5VIEDgDRA9DkKry9PBEsDF0j22lljeUZueSWSivG_fBjHZ2hK4wSIYnNFDealL9kV4dYcdeaPR0QxSJj93TqOSGpiI01XSE/s400/IMG_20170411_122952428.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; font-family: "times new roman";">
Serves 2</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
INGREDIENTS</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
2 <a href="https://www.kroger.com/searching#?query=mini%20Naan&facet=Products&page=1" target="_blank">Stonefire Mini Naan Flatbreads</a></div>
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1 T. olive oil mayo</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
A few spinach leaves</div>
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4 thin slices cooked roast beef</div>
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1 thin slice pepper jack cheese</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
1 T.sliced roasted red peppers</div>
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1 t. Dijon mustard</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
DIRECTIONS</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
Spread mayo on one flatbread. Top with next four ingredients. Spread mustard on the other flatbread and top sandwich. Slice in half and serve.</div>
<div class="separator" style="clear: both; font-family: "times new roman"; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; font-family: "times new roman"; text-align: center;">
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /></div>
<div class="separator" style="clear: both; font-family: "times new roman"; text-align: center;">
<b>3.</b></div>
<div class="separator" style="clear: both; font-family: "times new roman";">
Coconut Mango Parfaits (adapted from Better Homes and Gardens, June 1998) - <span style="color: lime;">V</span></div>
<div class="separator" style="clear: both; font-family: "times new roman"; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAiju9AMuykaeQVQC1M3D84gPgO2A9nmVsKy-IW3hVUrfZzhJRJFmZmByzrlG61xk-TFgbFWSYN4cmaEvYQiib8QUYXREiJhvSl6X7Q5L-z4rY2VtSwrkGKlJSzzj9M-vJLpZcg6j_XJw/s1600/IMG_20170413_080654579_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAiju9AMuykaeQVQC1M3D84gPgO2A9nmVsKy-IW3hVUrfZzhJRJFmZmByzrlG61xk-TFgbFWSYN4cmaEvYQiib8QUYXREiJhvSl6X7Q5L-z4rY2VtSwrkGKlJSzzj9M-vJLpZcg6j_XJw/s400/IMG_20170413_080654579_HDR.jpg" width="225" /></a></div>
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Serves 2</div>
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INGREDIENTS</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
4 coconut macaroons (or 1/2 cup <a href="https://www.kroger.com/searching#?query=coconut%20macaroon%20loose%20granola&facet=Products&page=1" target="_blank">Coconut Macaroon Granola</a>)</div>
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2 5.3 oz. containers yogurt (vanilla, lemon, lime, coconut - whatever you like)</div>
<div class="separator" style="clear: both; font-family: "times new roman";">
1 mango, <a href="http://www.simplyrecipes.com/recipes/how_to_cut_a_mango/" target="_blank">peeled and chopped</a></div>
<div class="separator" style="clear: both; font-family: "times new roman";">
DIRECTIONS</div>
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In two serving jars, crumble 1 cookie in the bottom of each jar. Top each jar with half a container of yogurt. Set aside 2 T. of mango for garnish and divide the rest between the two jars. Crumble another cookie on top of the mango. Top each jar with half a container of yogurt. Garnish with reserved mango.</div>
Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-37189320141075484182017-05-29T09:20:00.002-07:002017-11-04T09:44:35.604-07:00Tastes of SummerOkay. So it's not technically summer. But it has been so busy these last 2 months and school is officially out around here and we FINALLY finished spreading the mountain of mulch that was delivered in April (!?!) and well, it feels like summer to me!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1P_-2410qw84wOtOpqgl8wPy1oJdrUWG3BGihExDieH8knzXJgcsbv7tz_2lR_0_xdevN0TpIwF9gvONWdWyAt9BPjtxcvyZEYkwDfhovL0BcB32ZCnB_05ojFwEyD-mX_L_apwXL5vI/s1600/Tastes+of+Summer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1P_-2410qw84wOtOpqgl8wPy1oJdrUWG3BGihExDieH8knzXJgcsbv7tz_2lR_0_xdevN0TpIwF9gvONWdWyAt9BPjtxcvyZEYkwDfhovL0BcB32ZCnB_05ojFwEyD-mX_L_apwXL5vI/s320/Tastes+of+Summer.jpg" width="320" /></a></div>
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<b>1.</b></div>
This recipe comes from one of my very best friends and it always reminds me of the epic summer cookout weekends we use to have at her house before we had kids. It's quick, easy, yummy and laced with nostalgia. :)<br />
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Jess's Grilled Chicken - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLp7PJ4AW2_emPDjkjEfL5MJnpLfOKr7VSWSwAd7P3crNS2R0ZMofVXfZlClkX290ylhbyq5QFCae8oKINz8lYcDNvEVxHEUH2ocMxfhkAZoZVXqpL-PUjHSmjSGLzREZiYMspoYzAZs4/s1600/IMG_20170524_152521148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLp7PJ4AW2_emPDjkjEfL5MJnpLfOKr7VSWSwAd7P3crNS2R0ZMofVXfZlClkX290ylhbyq5QFCae8oKINz8lYcDNvEVxHEUH2ocMxfhkAZoZVXqpL-PUjHSmjSGLzREZiYMspoYzAZs4/s400/IMG_20170524_152521148.jpg" width="400" /></a></div>
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Serves 4</div>
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INGREDIENTS</div>
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1/4 c. low sodium soy sauce</div>
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1/4 c. olive oil mayonnaise</div>
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Juice of 1/2 a lemon</div>
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1 t. oregano</div>
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1 large garlic clove, minced</div>
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1/4 t. pepper</div>
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8 chicken <a href="https://www.realsimple.com/food-recipes/cooking-tips-techniques/kitchen-tips-techniques/making-chicken-cutlets" target="_blank">cutlets</a></div>
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Cooking spray</div>
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DIRECTIONS</div>
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Make the marinade by combining the first 6 ingredients in a liquid measuring cup. Place the chicken in a gallon size storage bag and pour the marinade over top. Squeeze as much air out of the bag as you can and then seal the top. Massage the chicken to evenly distribute the marinade. Place the bag in a bowl and refrigerate for 30 minutes. Spray a grill pan with cooking spray and heat over medium high heat (or heat up your outdoor grill!). Use tongs to remove the chicken from the bag and shake off the excess marinade. Discard the marinade. Cook cutlets on grill pan in 2 batches (or on outdoor grill) for 5 minutes per side or until cooked through.</div>
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<b>2.</b></div>
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I am the only one in my family who likes this, but I like it so much that I make it every summer and eat the whole bowl myself! It's light and simple and makes a great barbecue side dish.</div>
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<a href="http://www.tasteofhome.com/recipes/corn--n--cucumbers-salad" target="_blank">Corn and Cucumber Salad (adapted from Taste of Home)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmY5V3I0amZETlhQWgB7-2g39N2415Cd2rx_Clu4EuB_18UpqzC-tK2MNNImPnZp3YA-eT9FWFW6YWKz21705uSGTg5G01lHtTTEB89g4HTAfDrrm7xL_xtsYW_5U9LgJDy29hbMhyphenhyphenhA/s1600/IMG_20170524_145840883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmY5V3I0amZETlhQWgB7-2g39N2415Cd2rx_Clu4EuB_18UpqzC-tK2MNNImPnZp3YA-eT9FWFW6YWKz21705uSGTg5G01lHtTTEB89g4HTAfDrrm7xL_xtsYW_5U9LgJDy29hbMhyphenhyphenhA/s400/IMG_20170524_145840883.jpg" width="400" /></a></div>
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Serves 8</div>
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INGREDIENTS</div>
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10 oz. package frozen corn</div>
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1 English cucumber</div>
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1/2 small red onion</div>
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1/2 cup white vinegar</div>
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2 T. sugar</div>
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2 T. water</div>
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1 t. salt</div>
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1/4 t. pepper</div>
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DIRECTIONS</div>
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Cook corn according to package instructions. Dice cucumber and red onion. Combine all ingredients in a large bowl and chill for several hours.</div>
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<b>3.</b></div>
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This is dangerously good. Super quick. Super Delicious. Super easy to drink a whole pitcher yourself. You have been warned. :)</div>
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<a href="http://www.sproutedkitchen.com/" target="_blank">White Sangria (adapted from Sara Forte)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuljJkBrxUjeGA4PhvRDTkK3QUffXHo1Os-DuPeV9g09bs82bJLKRzZ8DSGxhLEd4X62W7YsHoc8_VtO6ZV1YflrPruZsK8-x1sn06UZ0HT0p81G3aWyCDllWlMcjw6lCnt_b45yzYV8/s1600/IMG_20170527_161856543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuljJkBrxUjeGA4PhvRDTkK3QUffXHo1Os-DuPeV9g09bs82bJLKRzZ8DSGxhLEd4X62W7YsHoc8_VtO6ZV1YflrPruZsK8-x1sn06UZ0HT0p81G3aWyCDllWlMcjw6lCnt_b45yzYV8/s400/IMG_20170527_161856543.jpg" width="225" /></a></div>
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Serves 4</div>
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INGREDIENTS</div>
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1 navel orange</div>
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1 nectarine</div>
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750 mL bottle sauvignon blanc</div>
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1 can ginger ale</div>
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6 oz. package blackberries, washed</div>
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Handful of fresh mint leaves</div>
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DIRECTIONS</div>
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Halve and thinly slice the orange and nectarine and place in a large pitcher. Pour wine over top and chill for 1-6 hours. Right before serving, stir in the ginger ale, blackberries, and mint. Spoon some of the fruit into glasses and top with sangria.</div>
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<b>4.</b></div>
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This isn't really a summer recipe, but it's a family favorite that I happened to have on the menu this week. So voila!</div>
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My husband is a Cincinnati native and when I used to come home with him to visit his family I was introduced to <a href="https://www.skylinechili.com/" target="_blank">Skyline Chili</a>. I loved it and I used to crave it back in Baltimore where Skyline doesn't exist - so I found this awesome recipe. And my picky-eater-husband who always ordered hot dogs with cheese, actually likes Skyline Chili now! And even though we can walk to a Skyline from where we live now, I still like to make my own. I prefer macaroni to Skyline's sloppy spaghetti noodles and I like to increase the chili to noodle ratio on my plate. Don't let the long ingredient list intimidate you. This is a super easy recipe - the hardest part is pulling everything out of your pantry! </div>
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<a href="https://www.cookscountry.com/recipes/3376-cincinnati-chili" target="_blank">Cincinnati Chili (adapted from Cook's Country)</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2aguhAeIchmi-TWoXMAbwxYUPc8roDvJBZT2inuVQRT0yev-uegM9YXW6HPWaTRDRgEyXdc5SfzCSx5lB8CtDLQxUPEN_lB7F7Ix-q6q2PFpvwZt9OBRRCG1XxUZd3QDt55VdLqR-NYM/s1600/IMG_20170528_182600637_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2aguhAeIchmi-TWoXMAbwxYUPc8roDvJBZT2inuVQRT0yev-uegM9YXW6HPWaTRDRgEyXdc5SfzCSx5lB8CtDLQxUPEN_lB7F7Ix-q6q2PFpvwZt9OBRRCG1XxUZd3QDt55VdLqR-NYM/s400/IMG_20170528_182600637_HDR.jpg" width="400" /></a></div>
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Serves 8</div>
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INGREDIENTS</div>
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1 T. vegetable oil</div>
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2 onions, diced</div>
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1 clove garlic, minced</div>
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2 T. tomato paste</div>
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2 T. chili powder</div>
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1 T. oregano</div>
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1 1/2 t. cinnamon</div>
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1 t. salt</div>
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3/4 t. pepper</div>
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1/4 t. allspice</div>
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14 oz can low sodium chicken broth</div>
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14 oz. can tomato sauce</div>
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2 T. cider vinegar</div>
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2 t. brown sugar</div>
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1 1/2 lb. 85% lean ground beef</div>
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1 lb. macaroni noodles</div>
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Shredded sharp cheddar cheese</div>
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Oyster crackers</div>
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DIRECTIONS</div>
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1. Heat oil in large pot over medium-high heat. Cook onions about 8 minutes until soft and brown around the edges. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper, and allspice and cook about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar.</div>
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2. Add beef and break up meat with a potato masher. Bring to a boil, reduce heat to medium-low and simmer until thickened, 15-20 minutes.</div>
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3. Cook macaroni noodles according to package instructions. Serve chili over noodles and top with cheese and oyster crackers.</div>
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<b>5.</b></div>
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This is about as simple as it gets and is so tart and refreshing in the summertime! We like to pair it with <a href="http://coconutbliss.com/bliss/naked-coconut" target="_blank">Coconut Bliss Naked Coconut "ice cream"</a> for a really delicious dessert duo!</div>
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<a href="http://bakingbites.com/2015/09/lime-sorbet/" target="_blank">Lime Sorbet (adapted from Baking Bites)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjKE3jZqRUN-oc9SxZBj3dg1Vqz8gm4NyLY1eztW3jQ_l0RJhKNHBseSwGXx-tzmgdvBVAs4nixmtwdL41CkB6RblD0nNY5xIULHa3FW-cIYAnJjL1pFXfbiCYpiMPLGhSkbbMDHlbuM/s1600/IMG_20170529_094349363_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjKE3jZqRUN-oc9SxZBj3dg1Vqz8gm4NyLY1eztW3jQ_l0RJhKNHBseSwGXx-tzmgdvBVAs4nixmtwdL41CkB6RblD0nNY5xIULHa3FW-cIYAnJjL1pFXfbiCYpiMPLGhSkbbMDHlbuM/s400/IMG_20170529_094349363_HDR.jpg" width="400" /></a></div>
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Serves 8</div>
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INGREDIENTS</div>
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2 cups water</div>
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1 cup sugar</div>
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Juice of 8 limes</div>
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Lime zest (optional)</div>
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DIRECTIONS</div>
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Combine water and sugar in a medium saucepan and cook over medium heat stirring until sugar dissolves. Add lime juice and chill overnight or at least 6 hours. Churn in ice cream maker according to manufacturer's instructions. Return to airtight container and freeze at least 3 hours before serving. Sprinkle with lime zest if desired. </div>
Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0tag:blogger.com,1999:blog-1414778348823907850.post-66358096115419567982017-03-25T12:08:00.001-07:002021-04-18T08:55:48.005-07:00Soup's On!I love soup! I could eat it every single day! And when I was trying to track down a Potato Leek Soup recipe I made a few years ago, I came across a hilarious e-mail that I sent to my sweet brother-in-law. He was trying to eat healthier and do more cooking at home and had asked me if I had any good soup recipes to share. I literally sent him 15 soup recipes!!! The poor guy was probably completely overwhelmed and totally convinced that his new sister-in-law was insane! That e-mail did remind me, though, why I love blogging about food. Because in an instant, I can come up with 15 recipes for soup that I have made, that I distinctly remember, and that I love! And perhaps there is an audience for that, beyond my brother-in-law. Even if that audience is only me, not wanting to dig through my e-mails to find the Potato Leek Soup I made 3 years ago. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcvqgdYpSTqr85Gs3Jjq8rF-NN94nbo4qJOVwDjILwzGeN9s66dT9g5N4VlqQBGPkjNmsJCjFRuxr5hCLtR3Z0nHSuWCy7QBFl56t9DjNpPcdP8GissheuySLOap-fD-TJMTN40HCQeM/s1600/Soup%2527s+On%2521.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcvqgdYpSTqr85Gs3Jjq8rF-NN94nbo4qJOVwDjILwzGeN9s66dT9g5N4VlqQBGPkjNmsJCjFRuxr5hCLtR3Z0nHSuWCy7QBFl56t9DjNpPcdP8GissheuySLOap-fD-TJMTN40HCQeM/s320/Soup%2527s+On%2521.jpg" width="320" /></a></div>
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<b>1.</b></div>
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Back when I was a CSA subscriber, I was always looking for new ways to use up our weekly vegetable supply. And one week when we had an abundance of kale, I found this awesome recipe!</div>
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<a href="http://www.marthastewart.com/341748/sausage-lentil-and-kale-soup" target="_blank">Sausage & Lentil Soup (adapted from Everyday Food)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJ4zo5FX9R3d8t0j-woqQl_skj_KRQW_xv_UG2VD_SeE4KFH2HLUU4qhXRjJO8BAm7_Cz22rIGXI0c-CYs5k19acxj6wuCa1NWH56_7pNdCErR__HdVJmZb862NU4WolNSpM2Q7ignvg/s1600/IMG_20170324_131820387_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJ4zo5FX9R3d8t0j-woqQl_skj_KRQW_xv_UG2VD_SeE4KFH2HLUU4qhXRjJO8BAm7_Cz22rIGXI0c-CYs5k19acxj6wuCa1NWH56_7pNdCErR__HdVJmZb862NU4WolNSpM2Q7ignvg/s400/IMG_20170324_131820387_HDR.jpg" width="400" /></a></div>
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Serves 6</div>
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INGREDIENTS</div>
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2 t. olive oil</div>
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8 oz. ground sweet Italian sausage</div>
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1 c. thinly sliced celery and leafy tops from center of bunch</div>
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1 medium yellow onion, diced medium</div>
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1/2 c. dried lentils</div>
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6 c. low sodium chicken broth</div>
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1 bunch (about 1/2 lb.) kale, stems removed and torn into bite size pieces</div>
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1 t. salt</div>
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1/2 t. pepper</div>
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2 t. red wine vinegar</div>
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DIRECTIONS</div>
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1. Heat oil over medium high heat in a large pot. Add sausage and use a potato masher to break up meat. Cook about 5 min. until golden brown. Add celery and onion and cook about 5 min. until softened. Add lentils, broth, and 1/2 c. water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 min.</div>
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2. Add kale and season with salt and pepper. Return to a rapid simmer, cover, and cook about 5 min. until kale wilts. Remove soup from heat and stir in vinegar.</div>
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<b>2.</b></div>
This is another delicious soup for a time when you want to indulge! It starts with butter and bacon and ends with creme fraiche and chives - so you know it's going to be good. :)<br />
<a href="http://www.cookingchanneltv.com/recipes/emeril-lagasse/potato-and-leek-soup" target="_blank"><span style="color: black;"><br /></span></a>
<a href="http://www.cookingchanneltv.com/recipes/emeril-lagasse/potato-and-leek-soup" target="_blank">Potato Leek Soup (adapted from Emeril Lagasse)</a> - <span style="color: purple;">GF</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQN-dv5XpqZ1yozxLVsibV7ihTPWDfuvWj1Ej8FakkqlgdE3fxsdg_QDNw0862lp79xIsTXEOHrtqw27PrvCs-BSX3Y2SCyttOoDP7SPED67BxAER219NMxnO7OL_g2G-3jzgoZOqmSFM/s1600/IMG_20170313_180340205_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQN-dv5XpqZ1yozxLVsibV7ihTPWDfuvWj1Ej8FakkqlgdE3fxsdg_QDNw0862lp79xIsTXEOHrtqw27PrvCs-BSX3Y2SCyttOoDP7SPED67BxAER219NMxnO7OL_g2G-3jzgoZOqmSFM/s400/IMG_20170313_180340205_HDR.jpg" width="400" /></a></div>
Serves 6</div>
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INGREDIENTS</div>
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2 T. butter<br />
2 strips bacon, chopped<br />
2 leeks, <a href="https://www.realsimple.com/food-recipes/cooking-tips-techniques/preparation/prepare-leeks" target="_blank">cleaned and thinly sliced</a><br />
1/2 c. dry white wine<br />
2 bay leaves<br />
1/2 t. dried thyme leaves<br />
1 1/2 t. salt<br />1/4 t. pepper<br />
5 c. low sodium chicken broth<br />
4-5 russet potatoes (~ 1 lb.), peeled and diced<br />
1/2 c. creme fraiche or sour cream<br />
Chives for garnish (optional)</div>
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DIRECTIONS<br />
Melt butter in large soup pot over medium heat. Add bacon and cook 5 min. until bacon is soft. Add leeks and cook an additional 5 min. Add wine and bring to a boil. Add bay leaves, thyme, salt, pepper, broth, and potatoes and return to a boil. Reduce to a simmer for 20 min. or until potatoes are soft. Remove and discard bay leaves. Blend soup in batches to desired consistency. (I like mine a little chunky.) Stir in creme fraiche and garnish with chives, if using.<br />
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<b>3.</b></div>
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This is a favorite of the boys and a great meal train recipe for families with young kids. Add a salad and some homemade cookies and you are sure to brighten the day of whoever you share this meal with.</div>
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<a href="http://www.food.com/recipe/bob-evans-chicken-noodles-copycat-135323" target="_blank">Chicken & Noodles (adapted from Food.com)</a> - <span style="color: blue;">DF</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSVj-_BHjGDpYhz3nkjrVHOt_EBtbTyb9U5PFZ54_QYcoPOguSWW2WJY8JwmAjz-e19fKpJLMbS_g7tyo590OT5GUoJgmmamk2UYVdYmCm9HeTL9lGBjYDvDYyuiqtcLs6XcWiESNHCg/s1600/IMG_20170324_122917595_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSVj-_BHjGDpYhz3nkjrVHOt_EBtbTyb9U5PFZ54_QYcoPOguSWW2WJY8JwmAjz-e19fKpJLMbS_g7tyo590OT5GUoJgmmamk2UYVdYmCm9HeTL9lGBjYDvDYyuiqtcLs6XcWiESNHCg/s400/IMG_20170324_122917595_HDR.jpg" width="400" /></a></div>
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Serves 8</div>
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INGREDIENTS</div>
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9 c. hot water</div>
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3/4 c. carrot (about 3 large, or 15 baby), chopped</div>
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3/4 c. celery (about 3 large stalks), chopped</div>
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1 c. onion (about 1/2 large), chopped</div>
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1 1/2 T. chicken bouillon</div>
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1/2 t .salt</div>
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1/2 t. pepper</div>
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2 rotisserie chicken breasts (about 1 lb.), chopped</div>
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16 oz. bag <a href="http://www.reamesfoods.com/frozen-egg-noodles/reames-homestyle-egg-noodles-16-oz-bag/" target="_blank">Reame's frozen noodles</a></div>
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DIRECTIONS</div>
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Combine water, vegetables, bouillon, salt, pepper and chicken in a large pot. Bring to a boil and reduce to a simmer for 30 min. Add noodles and simmer an additional 10 min.</div>
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Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com1tag:blogger.com,1999:blog-1414778348823907850.post-70886439806282493052017-03-14T11:25:00.000-07:002018-03-01T06:16:18.168-08:00Maple Madness<div class="separator" style="clear: both; text-align: left;">
It's March. And while most people are thinking about college basketball, I'm dreaming about maple syrup! This is the time of year when maple trees are being tapped and sap is being collected and turned into liquid gold. When I was a kid my parents took us to a maple syrup festival at Cunningham Falls State Park in Thurmont, MD (about 15 miles north of Frederick). I can still remember the aroma of maple syrup boiling in the cold air and the exquisite, melt-in-your-mouth taste of maple sugar candy...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMRyOwSqebSN-v1PoYG2P939kNHy8TbkJEpCkSyrw1opxfHdFBUsrEWeb3zDeHJD2hrz_5WuFmnuUuIMglr8vVzkULL8WSWUZqmXq_RpiNGwmyWPyiIHLv4zHNmW60YSTdbXASTF4bDQ/s1600/Maple+Madness.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMRyOwSqebSN-v1PoYG2P939kNHy8TbkJEpCkSyrw1opxfHdFBUsrEWeb3zDeHJD2hrz_5WuFmnuUuIMglr8vVzkULL8WSWUZqmXq_RpiNGwmyWPyiIHLv4zHNmW60YSTdbXASTF4bDQ/s320/Maple+Madness.jpg" width="320" /></a></div>
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<b>1.</b></div>
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It became my weekend's mission/obsession to make maple sugar candy. As it turns out, this is no easy task. Maple candy exists in a small window between maple caramel (which is delicious) and maple sugar (which is also delicious, but decidedly not candy). It took me all weekend to find this miraculous window. Luckily, maple syrup is very forgiving and you can just pop your failed attempt back into the pot, add a little water, and start the process all over again. And it is so freaking good, it was totally worth the effort! Maple sugar candy is sort of like fudge, so a little bit goes a long way. I highly recommend making several small batches rather than one large batch. Small batches heat more quickly, bubble up less, and are easier to pour into the candy molds. I also recommend checking out the link below to a video of the candy making process which I found very helpful!</div>
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<a href="http://www.marthastewart.com/919168/maple-sugar-candy-dan-harlow" target="_blank">Maple Sugar Candy (adapted from Dan Harlow)</a> - <span style="color: purple;">GF</span>, <span style="color: blue;">DF</span>, <span style="color: lime;">V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYJkFMRvCauetGan0inTKZLJ_q1OiQtlX0Iq00IpN8kcxT4CwBv3DTHNWgESYHFlF1zhO_K1i91y5jv6d-MVI-G-yMTq9fOgXnQqKl3Oh0Df-cEiL-elcdHMEoVleYt-wsgFb0Vx-T2k/s1600/IMG_20170312_145648682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYJkFMRvCauetGan0inTKZLJ_q1OiQtlX0Iq00IpN8kcxT4CwBv3DTHNWgESYHFlF1zhO_K1i91y5jv6d-MVI-G-yMTq9fOgXnQqKl3Oh0Df-cEiL-elcdHMEoVleYt-wsgFb0Vx-T2k/s400/IMG_20170312_145648682.jpg" width="400" /></a></div>
Makes 12 candies<br />
INGREDIENTS<br />
1/2 c. pure maple syrup<br />
EQUIPMENT<br />
heavy medium saucepan<br />
candy thermometer<br />
wooden spoon<br />
silicone candy mold<br />
DIRECTIONS<br />
Pour maple syrup into heavy medium saucepan and attach candy thermometer. Heat over high heat to 242 degrees. Remove from heat and stir with a wooden spoon until bubbles subside and mixture just starts to lose its glossiness. Quickly pour into silicone candy molds and let cool.<br />
*After pouring off your candy, be sure to scrape the hardened maple sugar off of your saucepan and save it to sprinkle on ice cream or yogurt! So.... good...<br />
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<b>2.</b></div>
This. Is. Amazing. I saved my maple sugar scrapings from candy-making to sprinkle on the top and added a vanilla waffle cookie*. Perfection.<br />
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<a href="http://www.seriouseats.com/recipes/2012/11/maple-ice-cream-recipe.html" target="_blank">Maple Ice Cream (adapted from Serious Eats)</a> - <span style="color: purple;">GF*</span>, <span style="color: lime;">V</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIckzWLDYKO1BJH7p-nWCSGWjQ3Z1oCVH5jjhQZVqJA-WoI6fg_wX14P22x17WW4AEWVJmGJAs23OaVeO8KwbozYPfX8O36DUBAbPWc8kGLPNHupvfOiOgPYec638-W6L77kvA-nDgAE/s1600/IMG_20170314_140616264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIckzWLDYKO1BJH7p-nWCSGWjQ3Z1oCVH5jjhQZVqJA-WoI6fg_wX14P22x17WW4AEWVJmGJAs23OaVeO8KwbozYPfX8O36DUBAbPWc8kGLPNHupvfOiOgPYec638-W6L77kvA-nDgAE/s400/IMG_20170314_140616264.jpg" width="400" /></a></div>
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Makes 1 quart<br />
INGREDIENTS<br />
6 egg yolks<br />
3/4 c. maple syrup<br />
1 c. cream<br />
1 1/2 c. half and half<br />
1/2 t. salt<br />
DIRECTIONS<br />
1. In a heavy, medium saucepan, whisk egg yolks and maple syrup until well-combined. Whisk in cream and half and half. Cook over medium heat about 25 min. until a custard forms on the back of a spoon but a swiped finger leaves a clean line (about 170 degrees). Stir in salt and strain into an airtight container. Chill overnight or at least 6 hours.<br />
2. Churn in ice cream maker according to manufacturer's instructions. Return to airtight container and freeze at least 3 hours before serving.<br />
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<br />Jenni Gieslerhttp://www.blogger.com/profile/08993408343463517485noreply@blogger.com0