tag:blogger.com,1999:blog-20702717123976458512024-02-19T13:07:36.112-05:00Bless This FoodAnonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.comBlogger277125tag:blogger.com,1999:blog-2070271712397645851.post-47973263001524648432012-09-10T14:55:00.002-04:002012-09-10T14:55:38.404-04:00Man Pleasing Chicken<div class="separator" style="clear: both; text-align: center;">
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man pleasing chicken. when i informed the husband of the name of this dish he said, <i>"well, i'll be the judge of that."</i><br />
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because, after all, he is a man. <br />
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so he sliced into his portion, worked it around & declared, <i>"i am a man & i am pleased."</i></div>
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i guess that's that.</div>
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<b>Man Pleasing Chicken</b> <i><span style="font-size: x-small;">(via <a href="http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/" target="_blank">witty in the city</a>)</span></i></div>
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<b>You Need:</b></div>
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Boneless chicken thighs, 1.5 lb package</div>
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1/2 cup Dijon mustard</div>
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1/4 cup Maple syrup</div>
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1 tblsp rice wine vinegar</div>
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fresh rosemary</div>
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salt & pepper</div>
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<b>Directions: </b>Pre heat oven to 450 & line a baking dish with foil. In a small bowl, combine the dijon mustard, maple syrup & rice wine vinegar.</div>
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Place the chicken thighs into the foil lined baking dish & salt & pepper them. Pour the maple & mustard mixture over the thighs, turning to fully coat.<br />
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Place the thighs into the oven, uncovered, & bake for 35-40 minutes, or until a meat thermometer reads 165. Baste the chicken thighs with the sauce 1/2 way through. Once the thighs are fully cooked, remove from the oven & let rest for 3 minutes<br />
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Plate your chicken, top with some more sauce & sprinkle with the fresh rosemary (dried works as well). Feed it to your man. or woman. or child.<br />
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It'll please.Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com2tag:blogger.com,1999:blog-2070271712397645851.post-60678974170317358802012-09-10T14:32:00.000-04:002012-09-10T14:32:26.151-04:00Salted Caramel Brownie Pies<div class="separator" style="clear: both; text-align: center;">
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these may very well be one of the best things i've ever eaten. no lie. they are sweet & salty & chewy & just perfect.</div>
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i've made them twice in 2 weeks & i kid you not, people were tripping over themselves to get to them. </div>
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i brought them to work & i now have an office holiday day named after me. </div>
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no i don't. that's a lie. but i should. </div>
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i also brought them to a cookout & birthday party & again, gone. </div>
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<b>Salted Caramel Brownie Pies</b><span style="font-size: x-small;"><i> (via <a href="http://camillestyles.com/2012/the-perfect-bite-caramel-brownie-pies/" target="_blank">the perfect bite</a></i><i>)</i></span></div>
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<b>Brownie Cookie:</b></div>
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12 oz semi sweet chocolate, chopped</div>
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3 tblsp butter</div>
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2 eggs</div>
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2/3 cup sugar</div>
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1 tsp vanilla extract</div>
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1/4 cup flour, sifted</div>
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1/2 tsp baking powder, sifted</div>
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<b>Salted Caramel Creme Filling:</b></div>
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1 cup unsalted butter, room temp </div>
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2 cups confectioner sugar</div>
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1/4 tsp salt</div>
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1/4 cup caramel</div>
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<b>Directions for Brownie Cookies:</b> Pre heat oven to 350. Place 7 oz of the chocolate & the butter in a microwave safe dish & heat in 15 second intervals, stirring after each interval, until melted & smooth. Set aside.</div>
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Place the eggs, sugar & vanilla in the bowl of your stand mixer & beat until pale & creamy- 5 minutes or so. Add in the flour, baking powder & melted chocolate & remaining 5 oz of chopped chocolate & mix to combine. Allow to stand for 10 minutes.</div>
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Spoon 2 tblsp of the mixture onto a parchment or Silpat lined baking sheet. Make sure to leave a good 2-3 inches between each cookie as they do expand. Bake for 8-10 minutes until puffed & cracked.</div>
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Cool completely on trays or allow to cool for 5 minutes & then use a very thin spreading spatula to remove from the cookie sheet & place on wax paper. Allow cookie to cool completely.</div>
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<b>Directions for Salted Caramel Creme:</b> Place butter in a bowl & beat until creamed. Add in the confectioner sugar & salt & beat until combined. Add int he caramel & beat until fluffy.</div>
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Spread about 1-2 tblsp of the caramel creme on the underside of one of the brownie cookies....</div>
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& then place a second brownie cookie, bottom side down, on top.<br />
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Store in an airtight container at room temperature. If your kitchen is hot you can store these in the fridge- just make sure to bring them back to room temp before serving. <br />
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I doubt, unless you stuff your pies, that you'll use all the filling. So you can store the leftover in an airtight container in the fridge or freezer. Just bring it back to room temp & whip it up before using. Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com4tag:blogger.com,1999:blog-2070271712397645851.post-88607118741392694142012-09-10T13:59:00.001-04:002012-09-10T14:06:08.679-04:00Apple Cinnamon Chip Zucchini Bread Muffins<div class="separator" style="clear: both; text-align: center;">
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i have always loathed zucchini bread. when i mention this people always say things like, <i>"what? why? you can't even taste the zucchini!"</i> & <i>"blah blah blah!"</i> & <i>"zucchini is my lover!"</i> & other such nonsense. <br />
<br />
but it's true. perhaps it's a complex because it contains my arch nemesis. perhaps it's because as a child my mother would make me tend to the stupid garden that only seemed to produce zucchini & squash; & then after making us choke down said zucchini & squash for dinner <b>EVERY NIGHT</b> (with onions!!!) she would put me in charge of blending the zucchini so she could make some terribly dense, & often times over or undercooked, zucchini bread.<br />
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it was a painful existence, my childhood. & those summers of dinnertime & breakfast hell have always stuck with me.<br />
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i'd like to take a minute here & clarify that my mother is pretty great. she made sure we were fed, clothed, bathed & had a healthy fear of lying & hell. but a fabulous baker of zucchini bread she was not. no, no she was not.<br />
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anyway- now that i'm a grown up & i'm no longer forced to eat zucchini & squash (<b>VICTORY</b>), i don't. ever. & it's pretty awesome. <br />
but a lovely co-worker gifted me with some zucchini recently & i wanted to use it. so i got to work, scouring Pinterest, for the best zucchini bread recipe i could find. i finally tossed a few together & tweaked them a bit & came up with my own....& i love it. <br />
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<b>Apple Cinnamon Chip Zucchini Bread Muffins</b> (<i><span style="font-size: x-small;">mainly via <a href="http://www.melskitchencafe.com/2011/08/the-best-zucchini-bread.html" target="_blank">mel's</a></span></i>)<br />
<b>You Need:</b><br />
1 - 1 1/2 cups zucchini, shredded & wrung through a towel to get rid of excess liquid (1ish lbs)<br />
1 cup white flour<br />
1 cup whole wheat flour<br />
2 tblsp ground Flax Seed<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp salt<br />
1 tsp cinnamon<br />
1 tsp allspice<br />
1 apple pie spice<br />
1 1/2 cups granulated sugar<br />
2 large eggs<br />
1/4 cup Chobani Apple Cinnamon Greek yogurt<br />
1 tblsn lemon juice<br />
6 tblsp butter, melted<br />
1/2 Hershey's cinnamon chips (optional or use chocolate chip) <br />
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<b>Directions:</b> Pre heat oven to 375 & line muffin tins with liners.<br />
Chop off the ends of the zucchini & finely shred, including the peel. Place the shredded zucchini in a kitchen towel, wrap it up (like a candy wrapper) & wring out all of the excess liquid. You should get anywhere from 1 - 1 1/2 cups- set aside.<br />
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In a large bowl whisk together the flour, flax seed, baking powder, baking soda & all the spices. In a smaller bowl whisk together the sugar, yogurt, eggs, lemon juice & melted butter until combined. <br />
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Fold the yogurt mixture & zucchini into the flour mixture until just combined. Gently stir in the cinnamon chips (you can even use nuts or chocolate chips or craisins or raisins- mix it up) & spoon into the muffin cups.<br />
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Bake until golden brown, 15-20 min or until a toothpick inserted comes out mostly clean. <br />
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Cool on a wire rack or eat them warm....with butter.<br />
<br />Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com2tag:blogger.com,1999:blog-2070271712397645851.post-66782035770309533942012-09-10T13:24:00.003-04:002012-09-10T13:24:43.088-04:00Basil Mint Pesto<div class="separator" style="clear: both; text-align: center;">
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pesto is my go to. i'm not huge on tomato sauce so when i need something to slap onto my pasta, i reach for a jar of pesto. it's also what i add to my grilled cheese & homemade pizza when i want to be fancy.</div>
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pesto is fancy.</div>
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& easy. which is why i really have no excuse not to make it 100% of the time. but Barilla does a pretty good job & the jar is so pretty... </div>
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anyway- when i have the energy to expend this is how i do it.</div>
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<b>Basil Mint Pesto </b></div>
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<b>You Need:</b></div>
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2 cups fresh basil, packed</div>
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mint leaves, about 8-10</div>
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1/2 cup grated Parmesan cheese, fresh is best but i use the other stuff in a pinch</div>
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1/3 cup toasted pine nuts</div>
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2 cloves of garlic, minced</div>
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1/2 cup extra virgin olive oil</div>
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salt & pepper, to taste </div>
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D<b>irections:</b> Toss the basil, mint leaves, pine nuts, garlic & grated cheese into your food processor. Pulse until your mixture is coarsely ground. Season with the salt & pepper, to taste, & then, with your food processor running, stream in the olive oil.</div>
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& you're done. </div>
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you can use it right away, store it in a lidded container in the fridge for a week'ish, or freeze it. pasta, pizza, grilled cheese, toast, potatoes, etc etc etc. you really can't go wrong with pesto.<br />
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<b>p.s</b>. if you don't have a food processor then you can simply dump everything (all at once) into your blender or one of those small food choppers & go to town. i've done it both ways & my pesto always tastes the same.Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0tag:blogger.com,1999:blog-2070271712397645851.post-76877048983772284172012-09-06T15:42:00.002-04:002012-09-10T14:02:44.439-04:00Salted Browned Butter Rice Krispie Treats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2_oMXCpBJ_aXg9NBcicennQxzkDxl_CZPCoU-DdxMdu9J3vfUJ-grzbeWHsgLT63LAjuCUmfZsHM1a2p-Hf5gqo1bRRcsct7jI1h_1TkjA2AofWy1y8syPtfhLWbiDXTioOpbgGPgJc/s1600/DSC_0284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2_oMXCpBJ_aXg9NBcicennQxzkDxl_CZPCoU-DdxMdu9J3vfUJ-grzbeWHsgLT63LAjuCUmfZsHM1a2p-Hf5gqo1bRRcsct7jI1h_1TkjA2AofWy1y8syPtfhLWbiDXTioOpbgGPgJc/s400/DSC_0284.jpg" width="400" /></a></div>
rice krispie treats are a childhood staple. i'm almost positive that i've yet to meet anyone who doesn't like them. <br />
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they're crispy & chewy & sweet. <br />
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& if you make them with browned butter & a sprinkle of salt they're also a little grown up. incredible, the power of butter....& salt.</div>
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<b>Salted Browned Butter Rice Krispie Treats</b> </div>
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<b>You Need:</b></div>
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1 stick unsalted butter (plus extra for the pan)</div>
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1- 10 oz bag of marshmallows</div>
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1/4 tsp coarse sea salt</div>
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6 cups Rice Krispies cereal</div>
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<b>Directions:</b> Butter an 8 in baking dish. In a large pot, melt the butter over medium-low heat. Let it melt, then foam, turn clear golden & finally start to turn brown & smell nutty. Stir frequently whilst this is going on, making sure to scrape up the bits from the bottom of the pot. Watch it like a hawk because butter is a cruel friend who will turn on you in an instant. </div>
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Once your butter is brown & butty, turn off the heat & stir in the marshmallows. I alsmot guarantee you'll have enough heat to melt them completely, but if not- turn it on low & stir until melted & smooth.</div>
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Remove the pot from the stove & stir in the cereal & salt. Quickly spread into the buttered baking dish & press down with a spatula.</div>
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Sprinkle a tad more salt on top (if you wish) & allow to cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIujmjURGOlp3-RWkJUCxcv8-AXdwsGDOQEVXfDjOWYcWVhkACbsTh0760R-VDZr7U0XUKroJLN5FpSTzPJAgnwHrxZNksoCiMaO1kIrogq7tsvYlerWzQeEH3avuUw1VjNiUoVLlNidg/s1600/DSC_0283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIujmjURGOlp3-RWkJUCxcv8-AXdwsGDOQEVXfDjOWYcWVhkACbsTh0760R-VDZr7U0XUKroJLN5FpSTzPJAgnwHrxZNksoCiMaO1kIrogq7tsvYlerWzQeEH3avuUw1VjNiUoVLlNidg/s400/DSC_0283.jpg" width="400" /></a></div>
Cut into liberally sized squares & go to town.Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0tag:blogger.com,1999:blog-2070271712397645851.post-67909087102021878382012-09-06T15:30:00.002-04:002012-09-10T14:03:02.977-04:00Banana Oatmeal Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7aiairRlI8f4bTc79ww1BLhJCI39mNz_Ftk7zAcV_uYEiDmiwSVjEfHEgOflT_40o_1Dhuiybb9LJ8k6zGkqcsIKSy9uqmi1kJxvpKAhAkJ8F7NWtKtOtcL4fHM0HzhJdbRjxISHve-8/s1600/DSC_0016-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7aiairRlI8f4bTc79ww1BLhJCI39mNz_Ftk7zAcV_uYEiDmiwSVjEfHEgOflT_40o_1Dhuiybb9LJ8k6zGkqcsIKSy9uqmi1kJxvpKAhAkJ8F7NWtKtOtcL4fHM0HzhJdbRjxISHve-8/s400/DSC_0016-2.jpg" width="400" /></a></div>
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these muffins are healthy & easy. you can also mess around with the recipe & change them up. & there's a 75% change your kids will eat them. happily. shocker.</div>
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to change them up you can use different flavored Greek yogurt & toss in some spices. so many options.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cgpOthji0bvnILog4E6gKZjiwfU0FINhBy4wMII1f83H5Wb08_CLlaEnUSMiFgZ1lgrQZrvY42yB0DPhK8tkYx9HYDKAjwY-1xlz3tiKjKIbZgzrlfZsRYOpLDV5YFVZ0THrTUBRJAs/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cgpOthji0bvnILog4E6gKZjiwfU0FINhBy4wMII1f83H5Wb08_CLlaEnUSMiFgZ1lgrQZrvY42yB0DPhK8tkYx9HYDKAjwY-1xlz3tiKjKIbZgzrlfZsRYOpLDV5YFVZ0THrTUBRJAs/s400/DSC_0014.jpg" width="400" /></a></div>
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<b>Banana Oatmeal Muffins</b> <span style="font-size: x-small;"><i>(adapted from <a href="http://travisjessjones.blogspot.com/2012/03/banana-oatmeal-muffins.html" target="_blank">kuwtj</a>) </i></span></div>
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<b>You Need:</b></div>
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2 1/2 cups old fashioned oats</div>
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1 cup Greek yogurt (i used Chobani apple cinnamon)</div>
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2 eggs</div>
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3/4 cup sugar (or use Splenda or 2 tbls Stevia)</div>
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1 1/2 tsp baking powder</div>
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1/2 tsp baking soda</div>
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2 bananas</div>
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1 tsp apple pie spice*</div>
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1/2 tsp cinnamon*</div>
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2 tblsp ground flax seeds* </div>
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* optional- make it your own </div>
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<b>Directions:</b> Preheat your oven to 400 & line your muffin tins with <b>FOIL</b> liners. </div>
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Place all of the ingredients in a blender or food processor & blend until the oats are smooth. <i>(i had no issues dumping it all in my Ninja food processor but if you've got a stodgy old blender then add the oats a cup at a time or so & stop to stir)</i></div>
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Spoon the batter into your liners & bake 20-25 min (check them with a toothpick around 20)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDVUysX1VBZ-RSybXFizxRPb4CQpA0_qSRWZQTSxdEnjx6RJVsaUrdpxZoZJ2eV1Pss9dGAg_4TppVnIuWNqVr4UHkb4jgEe01ydNXh-L4XtmhHl9kp65nMSJyXJz6q1T0IjfKEmI2Xc/s1600/DSC_0015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDVUysX1VBZ-RSybXFizxRPb4CQpA0_qSRWZQTSxdEnjx6RJVsaUrdpxZoZJ2eV1Pss9dGAg_4TppVnIuWNqVr4UHkb4jgEe01ydNXh-L4XtmhHl9kp65nMSJyXJz6q1T0IjfKEmI2Xc/s400/DSC_0015.jpg" width="400" /></a></div>
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let them cool for as long as you can (read: 15 seconds) & insert them into your face hole. feel good about it too because they're pretty healthy.Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com2tag:blogger.com,1999:blog-2070271712397645851.post-22853456484850819492012-09-06T15:14:00.002-04:002012-09-10T14:03:36.465-04:00S'mores Whoopie Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFoOjTb002pT7vhYzSla9jbmwfHXWUhyphenhyphenSAKQXuB9_HMkAZDwNOdZjRnMTRZPZcGO3LcwU3jJNv_caV9QnvjKu1B_dexFmoyYAbQffwkD1sMZk7TYbsv-X4Hb1VQLsyddB_9mByvIXNmU/s1600/DSC_0007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFoOjTb002pT7vhYzSla9jbmwfHXWUhyphenhyphenSAKQXuB9_HMkAZDwNOdZjRnMTRZPZcGO3LcwU3jJNv_caV9QnvjKu1B_dexFmoyYAbQffwkD1sMZk7TYbsv-X4Hb1VQLsyddB_9mByvIXNmU/s400/DSC_0007.jpg" width="400" /></a></div>
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normally i'd be all,<b> <i>"blah blah blah...::something witty::....etc etc...::BAM::.."</i></b> but these things are so good that i'll skip all that.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqv464_TEyt5RBKTUnQ9ziXdDcdripJGUqW3vhC2SXjtVqxZcCsXJMcorT8pQlVhcZ-ikybCAuX7f6UXKrXddzfwXOywS7h6vwRgbTnYOHhm3zFy6MmfPOomm3kBaQs794H4rudWt4b8/s1600/DSC_0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqv464_TEyt5RBKTUnQ9ziXdDcdripJGUqW3vhC2SXjtVqxZcCsXJMcorT8pQlVhcZ-ikybCAuX7f6UXKrXddzfwXOywS7h6vwRgbTnYOHhm3zFy6MmfPOomm3kBaQs794H4rudWt4b8/s400/DSC_0006.jpg" width="400" /></a></div>
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<b>S'mores Whoopie Pies</b> <span style="font-size: x-small;"><i>(via <a href="http://cookiesandcups.com/smores-whoopie-pies/" target="_blank">Cookies&Cups</a>)</i></span><br />
<b>You Need:</b><br />
1/2 cup butter, room temp<br />
1 cup light brown sugar, packed<br />
1 1/4 cup flour<br />
1 1/2 cup graham cracker crumbs (do it yourself or buy the Nabisco box)<br />
1 1/2 tsp baking powder<br />
2 eggs<br />
1/2 cup + 2 tblsp milk<br />
1 tsp basking soda<br />
1 tsp vinegar<br />
2 tsp vanilla<br />
6 (full sized, 1.55 oz) Hershey Bars<br />
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<b>Marshmallow Buttercream</b> <i>(see recipe below)</i><br />
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<b>Directions:</b> Pre heat oven to 375 & line baking sheets with parchment paper or Silpat.<br />
Combine the graham cracker crumbs, flour & baking powder in a bowl & set aside.<br />
In a small bowl stir together the milk, vanilla, baking soda & vinegar. Set aside.<br />
In the bowl of your stand mixer beat together the butter & brown sugar for 2-3 minutes on medium speed. Add the eggs & beat until incorporated.<br />
Turn the speed down to low & slowly add in the flour & milk mixtures. Turn the mixer up to medium speed & beat for an addtl 1 minute.<br />
Using a small cookie scoop, drop the mixture, 2 inches apart, by heaping tblsp onto the baking sheets. <br />
Bake for 8-10 minutes. Let the pies cool on the baking sheets for 2-3 minutes & then transfer to a wire rack to cool completely. <br />
Once all your pies are baked, melt the Hershey bars in the microwave at 30 second intervals. Stir & zap, stir & zap until the chocolate is melted.<br />
Line up your pies & flip 1/2 of them over. Spoon a tblsp sized portion onto each pie & spread to the edge.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Rp0j6aunWyrnaz6NdFanMeKYX6Xcs9iW6l69wcHsZf8Zt4UTfkum1lNZeFKNqyKaAOL72KvSGotqKhkSeCTn01G1WkwWW_w1p0DAwQMNjgU-1tjvnadrjMeTR4ov9SliO-7ygZCArSU/s1600/DSC_0003-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Rp0j6aunWyrnaz6NdFanMeKYX6Xcs9iW6l69wcHsZf8Zt4UTfkum1lNZeFKNqyKaAOL72KvSGotqKhkSeCTn01G1WkwWW_w1p0DAwQMNjgU-1tjvnadrjMeTR4ov9SliO-7ygZCArSU/s400/DSC_0003-2.jpg" width="400" /></a></div>
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Then fill a piping bag with the prepared Marshmallow Buttercream, flip over the other 1/2 of your pies & pipe on the frosting.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gUrCP9SAzOUYpKnR2nu4P69-qnM85LIVexxcMxtv0PGA6YPbaDaXlYhENSyKyeuGirXIZfalF3TTgbbvGvMFeOit8NI_wSQurJ-gHYHAS2rEzFNQrl_Gc592uOU39XzVludLPIPM2WM/s1600/DSC_0002-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gUrCP9SAzOUYpKnR2nu4P69-qnM85LIVexxcMxtv0PGA6YPbaDaXlYhENSyKyeuGirXIZfalF3TTgbbvGvMFeOit8NI_wSQurJ-gHYHAS2rEzFNQrl_Gc592uOU39XzVludLPIPM2WM/s400/DSC_0002-2.jpg" width="400" /></a></div>
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it'll look pretty awesome:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwWi3lNnUIvbLbSr_eDjtjOcvSd_0z7x9tRCcwLyYY6uLTR4B1fRjXczdrPszva8Hb9qVj-8wUtYXNge_WM0XwFCW3v3o2yACWiowlrWZxOSP5ETwIGTe99HYMXcrOmDyJzIFjNTbSZg/s1600/DSC_0001-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwWi3lNnUIvbLbSr_eDjtjOcvSd_0z7x9tRCcwLyYY6uLTR4B1fRjXczdrPszva8Hb9qVj-8wUtYXNge_WM0XwFCW3v3o2yACWiowlrWZxOSP5ETwIGTe99HYMXcrOmDyJzIFjNTbSZg/s400/DSC_0001-3.jpg" width="400" /></a></div>
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Top your frosting side with the chocolate side & then flip back over (i know, know- what for? it just worked)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivexC-zyV7lTnELscLlQidHZvaqjPPOy1FPw-p3-nZegMu2jkvqNiVo3kiws1sZDJledv0S7cXNZKk6EF-Ic9KKZI_ZS0_T1fg5wX9HpXImT0vmYtJiTiSN96E4EHHo2HSFtco_eca9mA/s1600/DSC_0004-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivexC-zyV7lTnELscLlQidHZvaqjPPOy1FPw-p3-nZegMu2jkvqNiVo3kiws1sZDJledv0S7cXNZKk6EF-Ic9KKZI_ZS0_T1fg5wX9HpXImT0vmYtJiTiSN96E4EHHo2HSFtco_eca9mA/s400/DSC_0004-2.jpg" width="400" /></a></div>
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store those bad boys in an airtight container for up to 5 days....<b>JK JK!</b> yeah right! just <b>EAT THEM RIGHT NOW!</b><br />
but seriously- you can store them or even put them in the fridge. it was hot in my house so i popped them in the fridge overnight & took them out the next morning a few hours before i served them.<br />
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people raved & asked for my hand in marriage.<br />
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<b>Marshmallow Buttercream</b><br />
<b>You Need:</b><br />
1/2 cup butter, room temp<br />
1 cup Marshmallow Fluff<br />
2 cups powdered sugar<br />
2-4 tblsp milk<br />
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<b>Directions:</b> Mix the butter & Fluff on medium speed until smooth. Add in the powdered sugar & milk & mix until everything is combined & fluffy. Done.Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com2tag:blogger.com,1999:blog-2070271712397645851.post-66901655300948657862012-09-06T14:51:00.001-04:002012-09-10T14:04:28.005-04:00Weight Watchers Chocolate Muffins<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjDcu21aC8iyhe6HU-HdspFvxtbIuaZ0zHdzMOBOz2OatpLs1le_6Wl_6VAQVVuIJoHitYk8-gKjFh3vKaASoKBJIOvFr3aVDsAZDHVJkRGMk50YM3-x-HvEeullSDkWMpEL_hgxYIKI/s1600/DSC_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjDcu21aC8iyhe6HU-HdspFvxtbIuaZ0zHdzMOBOz2OatpLs1le_6Wl_6VAQVVuIJoHitYk8-gKjFh3vKaASoKBJIOvFr3aVDsAZDHVJkRGMk50YM3-x-HvEeullSDkWMpEL_hgxYIKI/s400/DSC_0003.jpg" width="400" /></a></div>
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no, i haven't been in a coma. no, i haven't been vacationing all summer. no, i don't have a life. </div>
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but what i do have is a family, a job & love for young adult literature. & i'm lazy. so there you go.</div>
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weight watchers recipes. i used to be all like, <i>"lolz- weight watchers is only for people that need to lose weight & can't eat whatever they want. i'll never have to worry about that."</i></div>
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if i could punch my 20 year old self in the face i would. you're welcome. wtf right?</div>
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i'm a pretty old & mature 28 year old now, who's pushed out 2 kids, watched her metabolism go to shit & has a passionate love affair with Nutella, carbs & all things salty. so weight watchers recipes? come at me bro.</div>
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<b>Weight Watcher Chocolate Muffins </b></div>
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<b>You Need:</b></div>
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1 box of sugar free chocolate cake mix (I used Pillsbury Devil's Food)</div>
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1 15oz can Pumpkin (Libby's)</div>
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8 oz of chocolate chips</div>
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1 tblsp instant coffee</div>
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<b>Direction</b>s: Pre heat oven to 350. Mix together the cake mix, instant coffee & pumpkin in the bowl of your stand mixer. 2-3 minutes is ideal. Stir in 6 oz of the chocolate chips. Spoon the mixture into your muffin cups (it's pretty dense & doesn't rise very majestically so feel free to fill em' up)</div>
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Toss a few choc chips on top of each muffin & bake for 20-25 min (check around 20)</div>
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<br />
then <b>EAT ALL THE MUFFINS!!!</b> i think these = 1-2 WW points per muffin (give or take). & they taste fabulous. Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com3tag:blogger.com,1999:blog-2070271712397645851.post-45696311551079990542012-06-26T10:28:00.002-04:002012-09-10T14:03:51.324-04:00Oven S'more Bars<div class="separator" style="clear: both; text-align: center;">
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making s'mores is one of the highlights of summer.<br />
getting said s'mores off of your 2 year old's face & out of her hair is not as much of a highlight.<br />
<br />
also- it's all but impossible to make legit s'mores & take them places. or not eat them all right then & there. because they are messy & the only good melted marshmallow is one that is consumed within 47 seconds. otherwise- no bueno.<br />
<br />
but this recipe allows for the taste of s'mores without the mess & with the ability to make & share with others. yes- they're magical like that.<br />
<b><br /></b>
<b>Oven S'mores Bars </b><span style="font-size: x-small;">(via <a href="http://witandwhistle.com/2012/05/14/smore-bars/" target="_blank"><i>wit&whistle</i></a><b> </b>via<i> <a href="http://www.lovintheoven.com/2008/12/day-11-smores-cookie-bars.html" target="_blank">lovin' from the oven</a></i></span>)<b><br /></b><br />
<b>You Need:</b><br />
1/2 cup butter, room temp<br />
1/4 cup brown sugar<br />
1/2 cup white sugar<br />
1 large egg<br />
1 tsp canilla extract<br />
1 1/3 cups all purpose flour<br />
1/4 cup graham cracker crumbs (i buy the boxed stuff)<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
2 king sized Hershey's bars or 5 regular sized<br />
1 1/2 cups Fluff (NOT melted marshmallows)<br />
<b><br /></b>
<b>Directions:</b> Preheat oven to 350 & grease an 8 in square baking dish<br />
<br />
In the bowl of your stand mixer cream together the butter & sugars until light. Add the egg & vanilla & beat until fluffy.<br />
In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder & salt. Add the dry mix to the butter mix, at low speed, until combined.<br />
<br />
Divide the dough in half & press half of the dough into an even sized layer on the bottom of the prepared baking dish,<br />
Place the chocolate bars over the dough, pressing down gently. I try & make sure every inch is covered with chocolate- so feel free to break the bars if needed.<br />
Spray a spatula with cooking spray & use it to spread the Fluff over the chocolate bars. <br />
<br />
Place the remaining dough in a single layer of the Fluff (the easiest way to do this is to flatted then dough into small shingles & laying/pressing them together)<br />
<br />
Bake for 30-35 min, until lightly browned. Cool completely before cutting into bars.<br />
<br />
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try & get a picture before your significant other attacks the bars with a knife & cuts them with the skill of a 4 year old.<br />
<br />
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these were so good that i made them 2 weekends in a row. <br />
they're perfect at room temp but they're heaven if you pop them in the microwave for 10 seconds.<br />
heaven people.Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com2tag:blogger.com,1999:blog-2070271712397645851.post-37535166667507077942012-06-25T15:36:00.003-04:002012-09-10T13:59:36.342-04:00Coconut Vanilla Bean Rice Pudding<div class="separator" style="clear: both; text-align: center;">
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<br />
i love rice pudding. i love coconut. i love milk. i love lamp...whatever.<br />
<br />
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<br />
so if you mix all of those things (sans the lamp) together & let it simmer, you get this awesome creamy concoction that makes you want to eat a sinful amount. for shame.<br />
<br />
you actually have 2 options with rice pudding. you can make it with non cooked rice or cooked rice. most recipes have you working with non cooked rice. probably because not a ton of people have cups & cups of cooked rice sitting around. but i'm not most people. so that's that.<br />
<br />
i basically think the cooking time is the same, cooked or non cooked- but this is how i do things:<br />
<br />
<b>Coconut Vanilla Bean Rice Pudding</b><br />
<b>You Need:</b><br />
2 cups of cooked rice (i use Jasmine)<br />
1 can of coconut milk (full fat or light)<br />
2 cups of milk <br />
1 tblsp vanilla bean paste<br />
1/4 cup white sugar <br />
pinch of salt<br />
chia seeds (optional) <br />
<br />
<b>Directions:</b> Mix everything together (except the chia seeds) in a medium sized pot. Place the pot on low heat & simmer for around 40-45 minutes. Stir occasionally until the mixture is thick & creamy.<br />
<br />
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<br />
you can eat it hot, sprinkled with toasted coconut or cinnamon, or let it cool overnight & eat it nice & cold. You can also play with the flavors & add nutmeg, ginger, almond extract, etc etc. whatever your heart desires. <br />
<br />
an added bonus is tossing in some chia seeds.<br />
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these things are packed with fiber & give a nice texture to just about anything. they're initially crunchy right out of the bag but if you leave them overnight they soak up some of the moisture & have an almost tapioca like texture. i hate tapioca but i love these.<br />
<br />
i added about a palm full to the rice pudding & allowed it to cool overnight.<br />
<br />
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...& yes- i did eat the entire pot. it took me a week- but i did it.Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0tag:blogger.com,1999:blog-2070271712397645851.post-47255620198745638282012-06-25T15:06:00.001-04:002012-06-25T15:06:26.200-04:00Chocolate Chip Cookie Mousse Bombs<div class="separator" style="clear: both; text-align: center;">
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i enjoy making food that i can't eat. why? because i'm a sadist- duh.<br />
<br />
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...ok that's a lie. i technically can eat it (i'm not deathly allergic or anything) but my calorie intake counter tells me i shouldn't.<br />
<br />
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but sometimes i do it anyway.<br />
not a sadist- a rebel.<br />
<br />
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<b>Chocolate Chip Cookie Mousse Bombs</b> (adapted from <a href="http://cookiesandcups.com/chocolate-chip-cookie-mousse-bomb/" target="_blank">cookies & cups</a>)<br />
<b>You Need:</b><br />
4 oz cream cheese, room temp<br />
1 cup cool whip, thawed<br />
1 cup powdered sugar<br />
1 package of crunchy chocolate chip cookies (Chips Ahoy)<br />
2 cups semi sweet chocolate chips<br />
1 tbsp shortening or oil<br />
mini chocolate chips (no, these are not optional)<br />
<br />
<b>Directions:</b> Combine the cream cheese & powdered sugar at medium speed until smooth. Fold in the Cool Whip.<br />
Rough chop about 10 cookies & fold them into the above mixture. Chill the mix in the fridge for at least 2 hours or pop it in the freezer for about 45-60 min.<br />
Try not to eat the rest of the cookies while you wait.<br />
When the mix is chilled, melt your semi sweet chips in a microwave safe bowl (i like to use 30-1 min intervals- stirring as i go)- then stir in your shortening or oil. It should be nice & smooth.<br />
<br />
Lay our your remaining cookies on a cookie sheet lined with wax paper.<br />
Using a small scoop (i used a cookie one) scoop a hefty scoop of the cream cheese mixture onto the top of each cookie- press down gently, but firmly, to help it stick to the cookie.<br />
Immediately dip each "bomb" into the chocolate & sprinkle with a few mini chocolate chips.<br />
<br />
Keep at it until all your mousse is gone. Place the "bombs" back in the fridge until they're set- at least 15-20 min or so.<br />
Take them out, put them on a plate & ignore the calorie intake counter that tells you not to eat them. Lies.<br />
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<br /><i>p.s. i used up the entire package of cookies & i think i still had a little bit of mousse left over. i didn't use a huge scoop of the mix because i feared it would just fall off into the chocolate. so i'd say you can get an entire package worth of "bombs" if you eyeball it well.</i>Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0tag:blogger.com,1999:blog-2070271712397645851.post-536315282578382282012-06-21T15:46:00.000-04:002012-09-10T14:00:04.389-04:00Kale Chips<div class="separator" style="clear: both; text-align: center;">
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kale chips are a good way to get your greens with a satisfying crunch.<br />
they're good for you, addicting & you can play around with them by adding different seasonings & even Parmesan cheese to mix it up.<br />
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i should also mention that they're super easy & cheap. i think you can grab 1 ton of kale for like $3.99.<br />
score.<br />
<br />
<b>Kale Chips</b><br />
<b>You Need:</b><br />
1 bunch of kale<br />
olive oil <br />
sea salt or kosher salt<br />
seasoning to taste (garlic powder, onion powder, red pepper flakes, etc etc) <br />
Parmesan cheese (optional)<br />
<br />
rinse your kale & dry it well. use a salad spinner or some paper towels.<br />
line a baking sheet with parchment paper & lay out your kale (try not to over crowd)<br />
<br />
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rub down your kale with a small amount of olive oil (just enough to give it a sheen) & sprinkle liberally with sea or kosher salt (& other seasonings if you so desire)<br />
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pop your baking sheet in the oven for 10-15 min (keep an eye on them- you just want them crispy, not burnt)<br />
if you're adding parmesan cheese, taken them out at the 10 minute mark- sprinkle with cheese & pop them back in for another 3-5 minutes)<br />
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remove, shovel them into a bowl & enjoy.<br />
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Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com1tag:blogger.com,1999:blog-2070271712397645851.post-5272274042057556332012-06-21T15:38:00.000-04:002012-09-10T14:00:23.446-04:00Crispy Parmesan Asparagus Sticks<div class="separator" style="clear: both; text-align: center;">
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asparagus makes your pee smell funny. like, right away. you can eat it, pee 3 minutes later & you'll be like, "la la l...what the hell..?"<br />
& if your 2 1/2 year old is in the bathroom with you she may not have mastered the art of manners yet & she'll say something like, "mamma, i smell something...is that your pee? your pee stinks!"<br />
<br />
i love you too kiddo. <br />
<br />
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<b>Crispy Parmesan Asparagus Sticks</b> (adapted from <a href="http://www.howsweeteats.com/2011/03/crispy-parmesan-asparagus-sticks/" target="_blank">how sweet eats</a>)<br />
<b>You Need:</b><br />
1 bunch of asparagus<br />
2 eggs<br />
1/4 cup flour<br />
1 cup seasoned panko breadcrumbs<br />
1/4 cup grated parmesan cheese<br />
salt & pepper<br />
<br />
<b>Directions:</b> Pre heat your oven to 425. Cover a baking sheet with foil & set a wire rack on top.<br />
Snap off the tough ends of the asparagus spears. On 2 plates lay out the beated eggs & panko+flour+cheese. Toss in some salt & pepper if you wish & start coating each spear frst in egg & then in the breadcrumb mixture.<br />
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Lay each spear down on the wire rack.<br />
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Bake at 425 for 15 minutes or so, until brown & crispy.<br />
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Eat them all & don't feel guilty.Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0tag:blogger.com,1999:blog-2070271712397645851.post-82672775781726072872012-06-21T15:26:00.002-04:002012-09-10T14:01:37.683-04:00Avocado Mac & Cheese<div class="separator" style="clear: both; text-align: center;">
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a long time ago (like 6 months) i used to not like avocado. i know, wtf right? that stuff is crazy good. creamy, buttery, fresh...i could go on but this a PG blog.<br />
<br />
well, since getting away from that dark period in my life i've been trying to incorporate avocado into just about everything. & what better way than macaroni & cheese? none.<br />
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<b>Avocado Mac & Cheese</b> (adapted from <a href="http://www.twopeasandtheirpod.com/stovetop-avocado-mac-and-cheese/#more-12567" target="_blank">2 peas & their pod</a>)<br />
<b>You Need:</b><br />
<div class="ingredient">
10 ounces dry macaroni (i used shells)<br />
2 cloves garlic, minced<br />
2 avocados, peeled
and pitted<br />
2 tablespoons fresh lime or lemon juice<br />
1/3 cup chopped fresh
cilantro (or 1 tblsp of the stuff in the squeeze bottle)<br />
Salt and pepper, to taste<br />
4 tablespoons butter<br />
2 tablespoons
all-purpose flour<br />
1 cup milk<br />
2 cups shredded cheddar cheese<br />
1 cup panko bread crumbs (optional)<br />
Fresh avocado chunks, for garnish (optional)<br />
<br />
<b>Directions: </b><br />
1. Bring water to a boil in a large pot. Salt the water and add in the pasta
Stir and cook until al dente. Drain and set aside.<br />
2. While the pasta is cooking, make the avocado sauce by placing the garlic,
avocados, lime/lemon juice, cilantro, salt and pepper into a food processor or
blender. Process until smooth and creamy. Set aside. <br />
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3. To make the cheese sauce, place butter in a small saucepan and heat over
medium heat. When butter is melted, whisk in flour to create a paste. Whisk in
milk until smooth. Stir with a wooden spoon until the sauce starts to thicken.
Add in shredded cheddar cheese and stir until cheese is melted and sauce is creamy.<br />
4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni
and stir until well coated. Add the cheese sauce and stir until macaroni is
coated and creamy. <br />
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5. OPTIONAL- Place the panko breadcrumbs in a bowl with about 1 tblsp melted butter. Stir together. Grease a few (or 1 large) baking dishes & spoon in the macaroni mixture.<br />
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Sprinkle the Panko over the top & bake at 375 for 10-15 minutes.<br />
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Season with salt and pepper, to taste. Serve warm. Garnish
with fresh avocado chunks, if desired.<br />
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<br />
Note-the lime/lemon juice keeps the avocado from browning. The mac and cheese is
best eaten the first day, but it is still good the second day. The pasta may
turn slightly brown, but not bad. You can totally change up the cheese flavors as you wish.<br />
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Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0tag:blogger.com,1999:blog-2070271712397645851.post-75479842016363985672012-06-21T15:13:00.000-04:002012-09-10T14:01:17.397-04:00Skinny Grilled Cheeseburger Wraps<div class="separator" style="clear: both; text-align: center;">
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<img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iM15T_-8paaPoAekYc4pcfyrwNpbCalXNErxAYpDMqp-6lAQ64CgqNLWchJWECGbVu6-VSKe0Dsa12ioufDn0QSEOA4G_j_JOPnkRKptBFSfKwx0JFg4V_QM7N1Ghe0Dzs-ln2pE4s4/s400/DSC_0005-2.jpg" width="400" /></div>
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eating a cheesburger is something i used to do without batting an eye. but now days, after 2 kids & 28 years on this earth, i have to actually think about what passes my lips. not because i'm incredibly healthy or striving for a clean, raw diet- but because sometime my pants don't button & that makes me stabby.<br />
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but this creation allows me to indulge without guilt. i approve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLUdxQ5vteOQMRgrckhjFlRJP6zYWl40lGwW96u6aK-GTczIZRXYE3ss_j4tvjZ97NM0SQoQXFBPcrq1oHCuLyLGwQcZwFJR8aNyZuPbXtVsaui5YKcf7Ah2n7a7xZwzc-T6-IaggTjM/s1600/DSC_0004-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLUdxQ5vteOQMRgrckhjFlRJP6zYWl40lGwW96u6aK-GTczIZRXYE3ss_j4tvjZ97NM0SQoQXFBPcrq1oHCuLyLGwQcZwFJR8aNyZuPbXtVsaui5YKcf7Ah2n7a7xZwzc-T6-IaggTjM/s400/DSC_0004-2.jpg" width="400" /></a></div>
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<b>Skinny Grilled Cheesburger Wraps</b> <i><span style="font-size: x-small;">(adapted from <a href="http://www.skinnymomskitchen.com/2011/08/09/grilled-cheeseburger-wrap/" target="_blank">skinny mom's kitchen</a>)</span></i></div>
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<b>You Need:</b></div>
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1 lb lean ground beef (93/7)</div>
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1 tblsp worchestershire sauce</div>
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1 tblsp ketchup</div>
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1 tblsp grated Parmesan</div>
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1 tsp onion powder</div>
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1/8 tsp pepper & 1/8 tsp salt</div>
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6 80 calorie wraps (i used Fiber One)</div>
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6 slices of American cheese (2% works)</div>
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2 large tomatoes, slices</div>
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1-2 cups lettuce</div>
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addtl ketchup & mustard</div>
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<b><br /></b></div>
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<b>Directions:</b> In a medium skillet brown your beef & toss in all your seasonings + the 1 tblsp of ketchup. Mix together & make sure the beef is cooked through. Drain your meat (if needed)</div>
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Start putting together your wraps. Lay out a wrap, add the cheese & top with about 1/2 cup beef. Then layer on the lettuce & tomatoes. Lastly, add the addtl ketchup & mustard. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBL_1SwVl3Q0lf_nmvJIz03_aIC7xlAAkZvuqQMMYeVGArswaZshHAHhfyz-h2ZynOEln0IiZdK-63EgIIkOCXFTAiT5OyA_ecv7YzOTBz49zVwctaE9wxSpKXIijDRDw4hO2J0xLNb5o/s1600/DSC_0001-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBL_1SwVl3Q0lf_nmvJIz03_aIC7xlAAkZvuqQMMYeVGArswaZshHAHhfyz-h2ZynOEln0IiZdK-63EgIIkOCXFTAiT5OyA_ecv7YzOTBz49zVwctaE9wxSpKXIijDRDw4hO2J0xLNb5o/s400/DSC_0001-2.jpg" width="400" /></a></div>
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Heat up your indoor grill (or you can be like me & use something that goes on your stovetop) & fold up each wrap as tightly as you can. Place seam side down on the grill & let it ride until you get some sweet grill marks.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCf0RKvvtWvYJkSWEkOdH_8bFzy5yOYm3zu17GwYXbXU28AfC4R8eD-Ah-Vh2NJWvsMlXbVTWJwzzLPR6H6PcBmRPavJHLwlljfpSfYUG_-GlbA8726UFT3TZzW2ayC3yVIynuUip3Pg4/s1600/DSC_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCf0RKvvtWvYJkSWEkOdH_8bFzy5yOYm3zu17GwYXbXU28AfC4R8eD-Ah-Vh2NJWvsMlXbVTWJwzzLPR6H6PcBmRPavJHLwlljfpSfYUG_-GlbA8726UFT3TZzW2ayC3yVIynuUip3Pg4/s400/DSC_0002.jpg" width="400" /></a></div>
Flip over your wraps & grill for another 2-3 minutes.<br />
Let your wraps sit for about 2-3 minutes, slice on the diagonal & start feeding your face hole. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZUk0nnKPzTiR2AZ9A4lyLlUkhuSQ2oa7XORuBra4k8IoyxlyQcNuYntfCMtnZeB2NyjyIi9_C795gkq1fDEjBuv310TKZ7Sk6zK5WUHYsGJ2QQRpw8pextUF2Gj374uXef6aD5u19D8/s1600/DSC_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZUk0nnKPzTiR2AZ9A4lyLlUkhuSQ2oa7XORuBra4k8IoyxlyQcNuYntfCMtnZeB2NyjyIi9_C795gkq1fDEjBuv310TKZ7Sk6zK5WUHYsGJ2QQRpw8pextUF2Gj374uXef6aD5u19D8/s400/DSC_0003.jpg" width="400" /></a></div>
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These were crazy good. & at only 300ish calories per wrap...well, that's a wrap. <br />
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<i>p.s. i wrapped one in foil & re-heated it in the toaster oven for lunch the next day. it was still awesome.</i>Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0tag:blogger.com,1999:blog-2070271712397645851.post-33406175727378097892012-04-25T21:17:00.000-04:002012-04-26T12:57:57.097-04:00Chipotle's Inspired Crock Pot Barbacoa Beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODBNO1MZJeDliAdocYEPrYcM4MMU66wo8ereQ-VomIz_Qp0_TeAS2wMSltz8eIYSa22n2gMR9j7D2U99G5PNuSnH3oAzK972TuE3l11lv8WCMbnJD-kcW4Xd-TxKomXHThClYPoSKdPc/s1600/DSC_0271.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODBNO1MZJeDliAdocYEPrYcM4MMU66wo8ereQ-VomIz_Qp0_TeAS2wMSltz8eIYSa22n2gMR9j7D2U99G5PNuSnH3oAzK972TuE3l11lv8WCMbnJD-kcW4Xd-TxKomXHThClYPoSKdPc/s400/DSC_0271.jpg" width="400px" /></a></div>
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another staple (besides Cilantro Lime Rice) in my Chipotle burrito is their Barbacoa Beef. it's a spicy shredded beef that they braise in magic. magic that i assume consists of chipotle adobe, cumin, cloves, garlic, onions & etc etc. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMjHG_ZqqvmGlNw8nPP3F9xGLwmLAZVYmotQbsPFq3nRIjA6Q9_91lvkBQ1SPHhAKNWnF8W2eoal-M0356y-ORWAnZiGOWr4EnSFPmZXDBhbdvEWE83CwM6x-REwWta1AfetpMltqRbUA/s1600/DSC_0272.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMjHG_ZqqvmGlNw8nPP3F9xGLwmLAZVYmotQbsPFq3nRIjA6Q9_91lvkBQ1SPHhAKNWnF8W2eoal-M0356y-ORWAnZiGOWr4EnSFPmZXDBhbdvEWE83CwM6x-REwWta1AfetpMltqRbUA/s400/DSC_0272.jpg" width="400px" /></a></div>
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sadly, the 1/2 cup or so serving that they allot you is not nearly enough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBckuqudfWgHDy-SK-u9fIdgHcoYJUByEx97YvpyPEK7-6TqRqHMEH-ehwY61XN_WW8Gcrh6IJjvDftMXsGyTWqOYr5exipqMMVcV9e3eBad_Bu11CTsZlzNaq_QL-MxAROaJLov_gpk/s1600/DSC_0268.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBckuqudfWgHDy-SK-u9fIdgHcoYJUByEx97YvpyPEK7-6TqRqHMEH-ehwY61XN_WW8Gcrh6IJjvDftMXsGyTWqOYr5exipqMMVcV9e3eBad_Bu11CTsZlzNaq_QL-MxAROaJLov_gpk/s400/DSC_0268.jpg" width="400px" /></a></div>
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& sadly again, daily Chipotle is not in the budget. but snagging a $10 rump roast from the grocery store & popping it in the crockpot is more than doable. </div>
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<b>Chipotle's Inspired Crock Pot Barbacoa Beef</b> (adapted from <a href="http://www.skinnytaste.com/2010/04/barbacoa-beef.html" target="_blank">skinny taste)</a></div>
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<b>You Need:</b></div>
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3 lbs beef eye or round or rump round roast, fat trimmed</div>
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5 cloves of garlic</div>
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1/2 medium onion</div>
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1/2 lime, juiced</div>
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2-4 chipotles in adobe sauce (i used 2)</div>
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1 tblsp ground cumin</div>
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1 tblsp ground oregano</div>
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1/2 tsp ground cloves</div>
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salt & pepper</div>
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3 bay leaves</div>
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1 tsp olive oil</div>
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1 cup water</div>
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<b>Directions:</b> Place the garlic, onion, lime juice, cumin, oregano, chipotles & cloves in a food chopper <i>(i used the mini Ninja chopper & it took like 10 seconds)</i> or blender. Puree.</div>
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Trim all the fat off the beef & cut into 4 inch chunks. Rub with the olive oil & season with salt & pepper. Toss the beef into a crock pot along with the water, bay leaves & pureed spices. </div>
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Cook on low for 8 hours. Once your beef is tender, remove it from the crock pot with a slotted spoon. Place it into a medium sized bowl & shred with 2 forks. Once shredded, put the beef into a small saucepan along with about 1 cup of the liquid from the crock pot. Add a little more cumin & adobe sauce (to taste) & simmer uncovered on low for about 10-15 minutes.</div>
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I served this over <a href="http://blessthisfood.blogspot.com/2012/04/chipotles-skinny-cilantro-lime-rice.html" target="_blank">Cilantro Lime Rice</a> & some sauteed corn. I also tossed on a handful of shredded cheese & a scoop of sour cream. crazy good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupIojjptP-hoRQLBx9oXaa_0llflLx2tmeHFmUSQTw3KLKU20Ku9qn3d7Y74tTYDPMMP7I5Rc5mcHzKbR-v9lQdvuYIIXcyzb46nab4E5nE9YoWW3KzY1qzdmwT7tM868I11Is80BNJE/s1600/DSC_0273.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="272px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupIojjptP-hoRQLBx9oXaa_0llflLx2tmeHFmUSQTw3KLKU20Ku9qn3d7Y74tTYDPMMP7I5Rc5mcHzKbR-v9lQdvuYIIXcyzb46nab4E5nE9YoWW3KzY1qzdmwT7tM868I11Is80BNJE/s400/DSC_0273.jpg" width="400px" /></a><br />
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this makes about 9 servings @ 4oz each.<br />- 161 calories<br />- 5.0g fat<br />
- 24.9g protein<br />
- 2.8g carbs<br />- 0.7g fiber</div>Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com4tag:blogger.com,1999:blog-2070271712397645851.post-32803681737404131822012-04-25T20:37:00.002-04:002012-04-26T12:51:18.006-04:00Chipotle's "Skinny" Cilantro Lime Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfQJTh2Br51OF1oDaEpZDxbG9OHjLctHNUORfiF4BaVjoSwMM2eEZLwzpbAOnYOgtwuMcc75vPsAuikti5SfEm5oQgsnWsJJp4t76-o7p2ySqatCBXhfwHZKCbPnxWXldh02wLfvupIo/s1600/DSC_0266.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfQJTh2Br51OF1oDaEpZDxbG9OHjLctHNUORfiF4BaVjoSwMM2eEZLwzpbAOnYOgtwuMcc75vPsAuikti5SfEm5oQgsnWsJJp4t76-o7p2ySqatCBXhfwHZKCbPnxWXldh02wLfvupIo/s400/DSC_0266.jpg" width="400" /></a></div>
normally cilantro & i don't get along very well. i find it rather pungent & overwhelming. but then along came Chipotle, with their Cilantro Lime Rice, to make a believer out of me. <br />
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<i>"would you like some cilantro lime rice with that?"</i><br />
<i>"cilantro? ew. no thanks."</i><br />
<i>"it's really good. like, seriously."</i><br />
<i>"weeeell...i don't know..."</i><br />
<i>::girl puts rice in my burrito::</i><br />
<i>"i promise you'll love it & if you don't your lunch is on us."</i><br />
<i>"oh snap. thanks!"</i><br />
<i>::i eat rice. the heavens open & shine down on said girl. she looks at me & smiles knowingly::</i><br />
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yes. that is exactly how it happened.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3q2nbY-3wVc9x8qEcxzjO-O_K5l3itInMTGbJhb4hW8JO5Mn0JfGoNvtgX8Z0CR6lhOl9yrbzfFO47DNsGs0XQHL_99DvkH36h8UrcU1CXhVTm4KzQsBsar9wwBlTf8ciwa3I5xXshE/s1600/DSC_0265.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3q2nbY-3wVc9x8qEcxzjO-O_K5l3itInMTGbJhb4hW8JO5Mn0JfGoNvtgX8Z0CR6lhOl9yrbzfFO47DNsGs0XQHL_99DvkH36h8UrcU1CXhVTm4KzQsBsar9wwBlTf8ciwa3I5xXshE/s400/DSC_0265.jpg" width="400" /></a></div>
i'd eat it daily if my wallet & waistline were none the wiser.<br />
but i'll settle for every now & again...& now with this recipe, a couple times per month.<br />
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<b>(please see below that i have directions for your rice cooker & the stovetop)</b><br />
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<b>Chipotle's "Skinny" Cilantro Lime Rice</b> (adapted from <a href="http://www.skinnytaste.com/2009/03/chipotle-cilantro-lime-rice-4-pts.html" target="_blank">skinny taste</a>)<br />
<b>You Need:</b><br />
1 1/2 cups of white Jasmine rice<b>*</b><br />
the juice of 1/2 a lime<br />
2 cups of water<b>*</b><br />
1tsp salt<br />
1 1/2 tblsp blended cilantro<br />
3 tsp vegetable oil<br />
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<b>*Rice Cooker Directions:</b> Pour your rice, water & 1 tsp oil into your rice cooker. Cook rice according to directions. Let the rice sit for a good 15-20 minutes after it's done.<br />
Once it's ready, add the remaining oil & the lime juice, cilantro & salt. Toss together until completely mixed.<br />
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<b>Stovetop Directions: </b>Cut the rice down to 1 cup. In a medium saucepan add the rice, water, 1 tsp of oil & the salt. Boil on high until the water just skims the top of the ride. Reduce heat to low, cover & simmer for 15 minutes. Remove from the heat & leave it covered for another 5-10 minutes.<br />
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Toss with the above ingredients as directed.<br />
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Now- you can go ahead & use fresh cilantro if that's what floats your boat- but since i don't keep cilantro on hand (fresh) i used this stuff instead:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nLbqQTfuyF4T3EX0BG6AQ6MHs441ofB1P6wXK0p_m-O-Isz3_HLuL7QiseM3-bj78W9K9xzQEjJPyYouO7m6El1O4bS67g8pkxBPaYdpA-g_3PMahyphenhyphenwmSUMedzNvr15jaEWBtkeEvSU/s1600/DSC_0274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nLbqQTfuyF4T3EX0BG6AQ6MHs441ofB1P6wXK0p_m-O-Isz3_HLuL7QiseM3-bj78W9K9xzQEjJPyYouO7m6El1O4bS67g8pkxBPaYdpA-g_3PMahyphenhyphenwmSUMedzNvr15jaEWBtkeEvSU/s400/DSC_0274.jpg" width="265" /></a></div>
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it's super convenient & allows me to have "fresh" herbs on hand that last. i do think it's pretty strong so i cut it down to 1 1/2 tblsp vs. the 3 that you can use if you use fresh cilantro.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDVqWVPigTm-IT09kGezznvPtpsPiSY5Um4U81KM94XlS4G_dI5kvmRaT51zBple8Ngimt8npSsCrozjnWTW7N-ABO63v0LnjzurD29gJtmClHicRgKHGGCkNeyzpODFmbXEV2KbO8_E/s1600/DSC_0267.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDVqWVPigTm-IT09kGezznvPtpsPiSY5Um4U81KM94XlS4G_dI5kvmRaT51zBple8Ngimt8npSsCrozjnWTW7N-ABO63v0LnjzurD29gJtmClHicRgKHGGCkNeyzpODFmbXEV2KbO8_E/s400/DSC_0267.jpg" width="400" /></a></div>
this makes 4 servings (3/4 cup) at:<br />
- 201 calories<br />
- 3.4 fat<br />
- 37.4 carbs<br />
4.0 g protein<br />
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i actually upped my rice to 2 cups & 3 cups of water & made extra to freeze for lunches later in the week. i layer it up with some corn, cheese, sour cream & Barbacoa Beef & it's like i'm sitting in Chipotle.<br />
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<b>p.s.</b> i ALWAYS use my rice cooker to make rice. for whatever reason i usually FAIL at stovetop rice- so a rice cooker is the way to go in my opinion.<br />
<br />
p.p.s. this pairs perfectly with some <a href="http://blessthisfood.blogspot.com/2012/04/chipotles-inspired-barbacoa-beef.html" target="_blank">Chipotle's Inspired Barbacoa Beef</a><br />
<br />Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0tag:blogger.com,1999:blog-2070271712397645851.post-4638162009330014542012-04-22T12:41:00.006-04:002012-04-23T07:47:26.123-04:00Lemon Ricotta Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqH-WYOKL5yPNf0WDpGxePlKzLZS01PCJrlouXvX4UbAUqXEGv38lXjC7x8cnwgoYWtlCZTuLUFl5RNI07Rh29Dj2fo0KiyV7phTBMkk6yRiHBUNAMQDe9IGSs_qV5NvKmk-HY-p_cmeo/s1600/DSC_0259.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5734268675513091490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqH-WYOKL5yPNf0WDpGxePlKzLZS01PCJrlouXvX4UbAUqXEGv38lXjC7x8cnwgoYWtlCZTuLUFl5RNI07Rh29Dj2fo0KiyV7phTBMkk6yRiHBUNAMQDe9IGSs_qV5NvKmk-HY-p_cmeo/s400/DSC_0259.jpg" /></a>cookies made with Italian cheese...intriguing. & amazing. & a great way to get rid of the extra ricotta cheese in your fridge. if you have any- like i always seem to <i>(lofty goals to make lasagna...blah blah)</i><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qaNj-T9KRqw8H7r6r8tOsA4itxd3ljhUeLe4uN13d_F9TQCpLaywkpEasBxSwvGxwicn2N5VjD10s16AlE7vf6GRedcU1Z6e3qJVGKrO3TJV_E8FSq_CYhHHx2o0ExUiX8rgljnXopQ/s1600/DSC_0260.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5734268672341691634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qaNj-T9KRqw8H7r6r8tOsA4itxd3ljhUeLe4uN13d_F9TQCpLaywkpEasBxSwvGxwicn2N5VjD10s16AlE7vf6GRedcU1Z6e3qJVGKrO3TJV_E8FSq_CYhHHx2o0ExUiX8rgljnXopQ/s400/DSC_0260.jpg" /></a>these are fluffy & cakey & packed with lemon flavor. i purposely made them on my "cheat" day so i could inhale 2...or 7.<br /><br /><b>Lemon Ricotta Cookies</b> <i><span class="Apple-style-span" style="font-size:85%;">(via <a href="http://sweetpeonyblog.blogspot.com/2012/04/lemon-ricotta-cookies.html">sweet peony</a>)</span></i><br /><b>You Need:</b><br /><b>For the Cookies:</b><br />2 1/2 cups of flour<br />1 tsp baking powder<br />1 tsp salt<br />1 sick unsalted butter, room temp<br />2 cups sugar<br />2 eggs<br />1 (15 oz) container of whole milk ricotta cheese<br />3 tblsp lemon juice<br />zest of 1 lemon<br /><br /><b>For the glaze:</b><br />1 1/2 cups powdered sugar<br />3 tblsp lemon juice<br />the zest of 1 lemon<br /><br /><b>Directions:</b> Preheat oven to 375 & line 2 baking sheets with Silpat or parchment paper<br /><strong>For the cookies:</strong> Sift together the flour, baking powder & salt. Set aside.<br />In the bowl of astand mixer, cream together the butter & sugar until fluffy (3 min or so). Add the eggs 1 at a time & beat after each one until incorporated. Add the ricotta, lemon juice & zest. Combine.<br /><br />Turn the mixer to low & add in the dry ingredients.<br />Scoop the dough onto the prepared cookie sheets & bake for 12-15 min, or just until lightly browned around the edges. Let the cookies cool or a few mintes & transfer to a wire rack to cool completely.<br /><br /><strong>For the glaze:</strong> Combine all the ingredients n a small bowl, whisking until smooth. Spoon about 1/2 tsp of the glaze onto each cookie & gently spread.<br />Allow the glaze to harden for 2 hours.<br />Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGNxs-38arbCedX7jYDsPI1HgobSIzo8VaHzqk0RjmVVDk2mYNLm1kTjN3LKU-TdSU2QvDuz6HYQPZC2JrJ_GauMMY4Evumiad1oC5anDxRepA5WenyNg1z7K8-mkvl5KaJU9GFRQvQE/s1600/DSC_0258.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5734268662762236754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGNxs-38arbCedX7jYDsPI1HgobSIzo8VaHzqk0RjmVVDk2mYNLm1kTjN3LKU-TdSU2QvDuz6HYQPZC2JrJ_GauMMY4Evumiad1oC5anDxRepA5WenyNg1z7K8-mkvl5KaJU9GFRQvQE/s400/DSC_0258.jpg" /></a>Might I also suggest snagging one of these while still warm, spreading it with glaze & eating it asap. Divine.<br /><br />* i got about 55 cookies @ 93 calories per serving (1 cookie = 1 serving)Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0tag:blogger.com,1999:blog-2070271712397645851.post-49874833612142085472012-04-22T12:40:00.003-04:002012-04-23T07:55:28.774-04:00Whole wheat banana bread with granola and Greek yogurt<div align="left"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5734266195662738146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0OdV1Jrpg70N3778s6IizzjoRI0yXqmIOGJD3nRaH8pehUqeDYuw4aLRA86qIyTP6v4_5VZOktJKrBwp0kmEVtL3X7RQ3fU0pvvpou6Q0-VVjPRzXabMwyAzOcMMo8aR4UlEdHQqe_0/s400/DSC_0256.jpg" />i think i've only met one person in my life who didn't like banana bread.<br /><br />that person & i are not friends. i have standards after all.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRD7VX2MWvtJMyH1eTSQBwjvf8xQCjOyIEBPSHcai0TdJYKYA2BVYiDhfdGLOBStszUgrGKvTs6MzryDcqCt8gFCV0NlIU0Pp058xbFl0Fq_v96yuQCgkTpxZSJ7mgpPxHsReuSkIbjSE/s1600/DSC_0255.jpg"><img style="TEXT-ALIGN: left; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5734266211538274034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRD7VX2MWvtJMyH1eTSQBwjvf8xQCjOyIEBPSHcai0TdJYKYA2BVYiDhfdGLOBStszUgrGKvTs6MzryDcqCt8gFCV0NlIU0Pp058xbFl0Fq_v96yuQCgkTpxZSJ7mgpPxHsReuSkIbjSE/s400/DSC_0255.jpg" /></a>the thing about banana bread is that there are an insane amount of variations. healthy, not healthy, dense, light, with chocolate chips, without, nuts (gag), no nuts (yay), etc etc.<br /><br />well this one is healthy. chock full of awesome things that you read about in healthy living magazines. it's also only 255 calories per slice (a nice thick slice @ that)- & that's a win in my calorie counting book.<br /><br /><b>Whole wheat banana bread with granola and Greek yogurt </b><i><span class="Apple-style-span" style="font-size:85%;">(adapted from </span></i><i><span class="Apple-style-span" style="font-size:85%;"><a href="http://www.eatlivetravelwrite.com/2012/04/banana-bread-with-granola-and-greek-yogurt/">eat travel write</a>)</span></i><br /><span class="Apple-style-span" style="font-size:100%;"><b>You Need:</b></span><br /><span class="Apple-style-span" style="font-size:100%;">1 cup whole wheat flour</span><br /><span class="Apple-style-span" style="font-size:100%;">1/2 cup oats*</span><br /><span class="Apple-style-span" style="font-size:100%;">1/4 cup ground flax seeds</span><br /><span class="Apple-style-span" style="font-size:100%;">2 tsp baking powder</span><br /><span class="Apple-style-span" style="font-size:100%;">1/2 tsp salt</span><br /><span class="Apple-style-span" style="font-size:100%;">1/2 cup milk</span><br /><span class="Apple-style-span" style="font-size:100%;">2 large eggs</span><br /><span class="Apple-style-span" style="font-size:100%;">3/4 cup light brown sugar*</span><br /><span class="Apple-style-span" style="font-size:100%;">1 tsp molasses*</span><br /><span class="Apple-style-span" style="font-size:100%;">1/2 cup Greek Honey Yogurt </span><br /><span class="Apple-style-span" style="font-size:100%;">2 tblsp vegetable oil</span><br /><span class="Apple-style-span" style="font-size:100%;">3/4 cup granola*</span><br /><span class="Apple-style-span" style="font-size:100%;">3 ripe medium banana, mashed*</span><br /><br /><span class="Apple-style-span" style="font-size:100%;"><b>Directions:</b> Preheat oven to 375 & lightly oil a 9inch loaf pan</span><br /><span class="Apple-style-span" style="font-size:100%;">In a large bowl, whisk together the flour, oats, flax seeds, baking powder & salt. Set aside.</span><br /><br /><span class="Apple-style-span" style="font-size:100%;">In the bowl of a stand mixer, combine the milk, eggs, brown sugar, molasses, yogurt & oil.</span><br /><span class="Apple-style-span" style="font-size:100%;">Add both eggs to the mix & then stir in the dry ingredients until just combined.</span><br /><span class="Apple-style-span" style="font-size:100%;">Stir in the bananas & granola.</span><br /><span class="Apple-style-span" style="font-size:100%;">Pur the mixture into the prepared loaf pan & bake for about 40 minutes <i>(until a toothpick inserted comes out clean)</i></span><br /><span class="Apple-style-span" style="font-size:100%;">Cool in the loaf pan for 5-10 minutes before removing & slicing. Enjoy warm or room temp.</span><br /><br /><div style="TEXT-ALIGN: center"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfpd6-B8XZ47eSZUu2GI7eS3a4oJvRANzYsco59y9yUPz_aX8A8PeKcvvMzJpI1zTBdOdxXdV-zhOTUBxzk0cQVA21PxD_YprS9q51whZnugztEUN-uRTnCltTMjP5iSduZr5aXSkYmk/s1600/DSC_0257.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5734266188639076050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfpd6-B8XZ47eSZUu2GI7eS3a4oJvRANzYsco59y9yUPz_aX8A8PeKcvvMzJpI1zTBdOdxXdV-zhOTUBxzk0cQVA21PxD_YprS9q51whZnugztEUN-uRTnCltTMjP5iSduZr5aXSkYmk/s400/DSC_0257.jpg" /></a><b>*A few things</b><br />1. i actually forgot to add my oats. My bread took around 1 hour to cook & this is probably why. it was still perfectly good without the oats so if you don't have them on hand or you don't like them, feel free to leave them out & bake a little bit longer. i like oats though so next time i'll be sure to add them.<br />2. you can use Dark Brown Sugar instead of light brown sugar + molasses. i only used molasses + light bs because i ran out of dark bs.<br />3. use any kind of granola you can find. all i had on hand was some Archer Farms Cherry, Chocolate & Hazelnut granola cereal & i used that. still incredible.<br />4. i always keep a bunch of ripe bananas in the freezer. take them out 30 minutes before you need them & they thaw & slide into your recipe quite nicely.</div>Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com2tag:blogger.com,1999:blog-2070271712397645851.post-40185821248071053272012-04-05T23:02:00.003-04:002012-04-06T12:36:47.848-04:00Basil Infused Mashed Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygetnO7dCX5DPZux7bv3Jngkh8hvL_96aJDZAtWMd4IsOswXqBmEbz-bbjhC0nFrr1b0bzC-psJYra4j8OQVvMmrMOixXRB-DMfDQars19WDNp9qYvbw1uZ8NK7rBgmXi8o9miZx_bg0/s1600/DSC_0004-2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728117828164784194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygetnO7dCX5DPZux7bv3Jngkh8hvL_96aJDZAtWMd4IsOswXqBmEbz-bbjhC0nFrr1b0bzC-psJYra4j8OQVvMmrMOixXRB-DMfDQars19WDNp9qYvbw1uZ8NK7rBgmXi8o9miZx_bg0/s400/DSC_0004-2.jpg" /></a>lately my constant snacking & cleaning of my children's plates is catching up with me. we had a rash of hot weather a few weeks back & when i pulled on the short i wore last summer...they were a bit tight. totally whack. do people still say whack?<br /><br />anyway- so i decided it was time to start watching what i eat ::sob::<br />i started this past monday & after entering all of my info into SparkPeople.com i was informed that my goal is 1200-1500 calories per day. plus they want me to workout or some crap like that.<br />dear God. seriously?! i mean, 2 cookies is like 300 calories alone. & a brownie is like 500. & a plate of pasta smothered in cheese was bordering on 900 alone.<br />insanity. but a flashback of me wiggling into my too tight shorts made me realize that, sadly, i have no choice.<br /><br />so for me, i want you to make these mashed potatoes & enjoy them. because i can't. well, i can, just not as much as i used to. bummer.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSq6BnDr0xcCHCOd4S37gyp2exjTmKuuJpyObpt3WJ5NXBHtyZFGxba_mi10F1Y2a1peA77yMSw2MFdopppgUs-4DUhsy3ftB-E9PJ-psfI8Nv07JQddQ9BezihHoCZPNolL6oBnXheOw/s1600/DSC_0005.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728117817512232050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSq6BnDr0xcCHCOd4S37gyp2exjTmKuuJpyObpt3WJ5NXBHtyZFGxba_mi10F1Y2a1peA77yMSw2MFdopppgUs-4DUhsy3ftB-E9PJ-psfI8Nv07JQddQ9BezihHoCZPNolL6oBnXheOw/s400/DSC_0005.jpg" /></a><br /><strong>Basil Infused Mashed Potatoes</strong><br /><strong>You Need:</strong><br />4 large russet potatoes<br />1 cup of heavy whipping cream<br />6 tblsp unsalted butter<br />1/2 cup basil leaves<br />salt & pepper to taste<br /><br /><strong>Directions:</strong> Pour your whipping cream into a microwave safe bowl & add the basil leaves. Pop it into the oven for about 3 minutes. Stop & stir after each minute.<br />After 3 minutes your cream should be nice & hot. Give it a final stir & let it sit while you boil your potatoes.<br /><br />Peel & chop & boil your potatoes. Drain.<br /><br />Go back to your cream of remove & discard the basil leaves.<br /><br />Using the same pot that you boiled the potatoes in, melt your butter (on low heat) & add your cream. Toss in some salt (i use about 1 1/2 tsp of kosher salt) & pepper & turn off the heat.<br /><br />Start ricing your potatoes into the cream & butter mixture.<br /><br /><strong>NOTE: I always use a ricer for my mashed potatoes. They so creamy & smooth & lumpless that way. But you don't have to- if you don't have a ricer you can simply melt your butter, stor in your cream & then pour it into the bowl of your stand or hand mixer (whichever you use) & whip as usual</strong><br /><strong></strong><br />Once you've riced in all of your potatoes, stir everything together until combined.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAB1bQt5vzbapfWzSnEvdNsfBuyujXDV7439-nBq12xcp8VOQsunzY2WN42KoaZ9cFiEg6iInhcKoylIxXHpK2dsLTr2FO13jnLrVNtuH6T5xngaXXX9Ef7N8wfdwI_i4dzV4DGWqGWY/s1600/DSC_0006.jpg"><strong><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728117807940659826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAB1bQt5vzbapfWzSnEvdNsfBuyujXDV7439-nBq12xcp8VOQsunzY2WN42KoaZ9cFiEg6iInhcKoylIxXHpK2dsLTr2FO13jnLrVNtuH6T5xngaXXX9Ef7N8wfdwI_i4dzV4DGWqGWY/s400/DSC_0006.jpg" /></strong></a>Dish out as is or go ahead & add more butter or salt & pepper or cheese or whatever it is you add to mashed potatoes.<br />I did allow myself to lick the spoon & insert an addtl mouthful..or two because hello, i have to taste test for you guys.<br />These were awesome. Full of basil flavor but not too much- perfect.<br /><br />I also went ahead & figured out the Calories & such for these bad boys:<br /><br /><strong>Servings: 6</strong><br />Per Serving<br />- Calories: 407<br />- Carbs: 40<br />-Fat: 25<br />-Protein: 4<br /><br />so if the amount you make is split between 6 people <em>(which i figured was pretty reasonable considering that you normally eat mashed potatoes as a side)</em> it's actually not terrible calorie wise. not good, but not terrible.Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0tag:blogger.com,1999:blog-2070271712397645851.post-8398053880457381182012-04-01T15:29:00.003-04:002012-04-03T12:39:19.372-04:00Nutella Swirl Peanut Butter Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmGgWmUPYfBuequ0Uik_1YEvewgsGOapPciw3wba9c1h1IiCtNKMZJBvaCjpBVtayzYATB79vfvkkWrJ9A9aMJpH1lycRUrSOy2-1lS6vRl7jb25jKbnO5tvK-xrgdB4Zn7iBjcnsau4/s1600/DSC_0002.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmGgWmUPYfBuequ0Uik_1YEvewgsGOapPciw3wba9c1h1IiCtNKMZJBvaCjpBVtayzYATB79vfvkkWrJ9A9aMJpH1lycRUrSOy2-1lS6vRl7jb25jKbnO5tvK-xrgdB4Zn7iBjcnsau4/s400/DSC_0002.jpg" alt="" id="BLOGGER_PHOTO_ID_5726516764317835682" border="0" /></a>i'm not a big peanut butter cookie fan. i won't kick one out of bed if it happens to crawl in- but i don't go out of my way to eat them.<br />the husband on the other hand, he invites them into his bed. then he rolls around with them. that's how much he loves them.<br />so i really made these for him & only a little bit for me <span style="font-style: italic;">(because hello, Nutella)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmluZj2nfROpakzSoSxd-GsN4s7AATuwLXuSfibwb4zWqmMK9VebTPBF_kyYF17DGaCyptFRRC2jAeP39Pv3R6zCeMhsjrmqkKqErBodAFl7HGlMoKVsvzsri3udIWk4VBSwfteD4J54/s1600/DSC_0001-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmluZj2nfROpakzSoSxd-GsN4s7AATuwLXuSfibwb4zWqmMK9VebTPBF_kyYF17DGaCyptFRRC2jAeP39Pv3R6zCeMhsjrmqkKqErBodAFl7HGlMoKVsvzsri3udIWk4VBSwfteD4J54/s400/DSC_0001-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5726516774574786386" border="0" /></a><span style="font-weight: bold;">Nutella Swirl Peanut Butter Cookies</span> <span style="font-size:85%;"><span style="font-style: italic;">(via </span><a style="font-style: italic;" href="http://www.domesticadventure.com/2012/03/tasty-tuesday-nutella-swirl-peanut-butter-cookies/">domestic adventure</a><span style="font-style: italic;"> via delightful </span><a style="font-style: italic;" href="http://delightfulbitefuls.blogspot.com/2011/02/peanut-butter-nutella-swirl-cookies.html">bitefuls</a><span style="font-style: italic;">)</span></span><br /><span style="font-weight: bold;">You Need:</span><br />1/2 cup unsalted butter, softened<br />3/4 cup smooth peanut butter<br />1/2 cup white sugar<br />1/2 cup packed brown sugar<br />1 egg<br />1/2 teaspoon vanilla extract<br />3/4 teaspoon baking soda<br />1/4 teaspoon salt<br />1 3/4 cups all-purpose flour<br />Approx. 1/4 cup Nutella, <span style="font-size:85%;">i warm mine up for about 20 seconds in the microwave to make it flow</span><br /><br /><span style="font-weight: bold;">Directions:</span> Preheat oven to 350°<br />Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.<br />Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife or spatula. <br /><br />Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment or Silpat lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).<br />Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhECyJhzQNmj_Q0Ck8uF0u8RiPyjQB_BmojjO0hgHFCeiDFYzuY1aIXgB4sWR8EFegenq3QKzL4EeGZKV98E9ttZvCEdApyO_8ID3jarnjme1BikhTGQV-39_pAhcqLmwGNZfJbcl5jHSE/s1600/DSC_0003.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhECyJhzQNmj_Q0Ck8uF0u8RiPyjQB_BmojjO0hgHFCeiDFYzuY1aIXgB4sWR8EFegenq3QKzL4EeGZKV98E9ttZvCEdApyO_8ID3jarnjme1BikhTGQV-39_pAhcqLmwGNZfJbcl5jHSE/s400/DSC_0003.jpg" alt="" id="BLOGGER_PHOTO_ID_5726516762698156626" border="0" /></a>quickly take some pictures & then allow your husband & children to channel their inner vulture.<br /><span style="font-style: italic;">p.s. these were good- even to a non- pb cookie loving girl</span>Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0tag:blogger.com,1999:blog-2070271712397645851.post-71104455206256590572012-03-21T13:57:00.006-04:002012-04-03T12:06:23.213-04:00Easy Chicken Piccata<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: georgia;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniM_b3KJo9fFXPvEzL7ZWsZSJnR0BTVTBs1C4UbabxFych3UY5Qw6oA8E1hnPHzbbqcQGc3cnVNSueatbcaeiUJwnOV94A1plgYhT9zIYdY0VRPiTLhkcWcjyHOoG2JBfvBbR-YftS7Y/s1600/DSC_0036.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniM_b3KJo9fFXPvEzL7ZWsZSJnR0BTVTBs1C4UbabxFych3UY5Qw6oA8E1hnPHzbbqcQGc3cnVNSueatbcaeiUJwnOV94A1plgYhT9zIYdY0VRPiTLhkcWcjyHOoG2JBfvBbR-YftS7Y/s400/DSC_0036.jpg" alt="" id="BLOGGER_PHOTO_ID_5722411833738243074" border="0" /></a><span style="font-family:georgia;">chicken piccata is my all time favorite chicken dish. if it's on the menu at a restaurant i'm probably going to order it. i like to mix it up like that.</span><br /><br /><span style="font-family:georgia;">while i'm chowing down i'm usually thinking to myself, <span style="font-style: italic;">"self, you should make this!</span>"</span><br /><span style="font-family:georgia;">but then, a week later, self forgets to defrost the chicken & decides that peanut butter & jelly is way better....& easier.</span><br /><br /><span style="font-family:georgia;">but when i DO remember to defrost the chicken, this recipe is quick & easy- just like promised. </span><br /><br /><span style="font-family:georgia;"><span style="font-weight: bold;">Easy Chicken Piccata</span> </span><span style="font-family:georgia;font-size:85%;"><span style="font-style: italic;">(adapted from </span><a style="font-style: italic;" href="http://www.eat-yourself-skinny.com/2011/08/secret-recipe-club-chicken-piccata.html">eat yourself skinny</a><span style="font-style: italic;">)</span></span><br /><span style="font-weight: bold; font-family:georgia;" >You Need</span><br /><span style="font-family:georgia;font-size:100%;"><span style="font-size:small;">1/4 cup + 1 tsp. all-purpose flour</span><br /><span style="font-size:small;">3 large boneless, skinless chicken cutlets, cut in half longways</span><br /><span style="font-size:normal;">1/8 tsp. salt</span><br /><span style="font-size:normal;">1/8 tsp. pepper</span><br /><span style="font-size:normal;">2 tbsp canola oil</span><br /><span style="font-size:normal;">2 tbsp capers, rinsed</span><br /><span style="font-size:normal;">2 medium garlic cloves, minced</span><br /><span style="font-size:normal;">1 cup low-sodium chicken broth</span><br /><span style="font-size:normal;">1/2 cup dry vermouth</span><br /><span style="font-size:normal;">4 (2-inch) strips lemon zest</span><br /><span style="font-size:normal;">4 tsp. fresh lemon juice</span><br /><span style="font-size:normal;">1 tbsp unsalted butter, chilled</span></span><br />1/2 box angel hair pasta, cooked & drained<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-xrWW0LGMeXxInmZcDT4H03nOj1edsAFQ7nkYCzil1wWzdyDN9BFaVUUvIhWRwPA967Xa0lOH0PQXwWh_erWwWby62KZpr7yJInYQP773w9SEmO1lb5mkJY4p7_F6gB8YkcD25N8AQo/s1600/DSC_0030.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-xrWW0LGMeXxInmZcDT4H03nOj1edsAFQ7nkYCzil1wWzdyDN9BFaVUUvIhWRwPA967Xa0lOH0PQXwWh_erWwWby62KZpr7yJInYQP773w9SEmO1lb5mkJY4p7_F6gB8YkcD25N8AQo/s400/DSC_0030.jpg" alt="" id="BLOGGER_PHOTO_ID_5722411261026522626" border="0" /></a><span style=";font-family:georgia, sans-serif;font-size:normal;" ><span style="font-weight: bold;">Directions:</span> Spread 1/4 cup o</span><span style=";font-family:georgia, sans-serif;font-size:normal;" >f flour in a shallow dish. Rinse chicken cutlets and dry with paper towels and season with salt and peppe</span><span style=" ;font-family:georgia, sans-serif;font-size:normal;" >r. Dredge both sides of each cutlet in the flour, shaking off the excess. </span><br /><span style=";font-family:georgia, sans-serif;font-size:normal;" >Heat 1 tbsp of oil in a large skillet over medium-high heat until simmering. Lay 3 cutlets in the skillet and cook for about 3 minutes on the first side or until golden brown. Flip the cutlets over and continue to cook until the meat is no longer pink, about 1 minute.<br /><br /></span><span style=";font-family:georgia, sans-serif;font-size:normal;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGtJT8JwbbUuV_hpJMzbFCfy7dRzUfQf7b1l0d_zw3qaOqc7tMlrmF4opfQDakfj6apTDlf4bptQH-0Oq4yQruUCZ6-7V-82tuXKiyNosXmrm1CZU88rHbhyphenhyphenTMyWI0hGkWwmAVRbHvZQ/s1600/DSC_0029.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGtJT8JwbbUuV_hpJMzbFCfy7dRzUfQf7b1l0d_zw3qaOqc7tMlrmF4opfQDakfj6apTDlf4bptQH-0Oq4yQruUCZ6-7V-82tuXKiyNosXmrm1CZU88rHbhyphenhyphenTMyWI0hGkWwmAVRbHvZQ/s400/DSC_0029.jpg" alt="" id="BLOGGER_PHOTO_ID_5722411272158729698" border="0" /></a></span><span style=" ;font-family:georgia, sans-serif;font-size:normal;" > Transfer the cutlets to a foiled pan and place in a warm oven. Repeat with the remaining oil and cutlets. </span><br /><br /><span style=";font-family:georgia, sans-serif;font-size:normal;" >Add the capers and garlic to the oil left in the s</span><span style=";font-family:georgia, sans-serif;font-size:normal;" >killet, return to medium heat and cook for about 30 seconds, until fragrant. Stir in the re</span><span style=";font-family:georgia, sans-serif;font-size:normal;" >maining 1 tsp. flour until incorporated.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvfDaGloD-2at1rYARbDHo67rHQ2Hh1u5Dg2NfCfL6-z4pCjo61fBuyUFg7yBtmwz-QYIs5nSRYQ8MxTB2pwEycmD_x7Xt0lJxHDISj17wUUPe2Tgc5TxTybKHMFqS2HSzm_jS6oxKb0/s1600/DSC_0031-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvfDaGloD-2at1rYARbDHo67rHQ2Hh1u5Dg2NfCfL6-z4pCjo61fBuyUFg7yBtmwz-QYIs5nSRYQ8MxTB2pwEycmD_x7Xt0lJxHDISj17wUUPe2Tgc5TxTybKHMFqS2HSzm_jS6oxKb0/s400/DSC_0031-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5722411254273083714" border="0" /></a>Whisk in the broth, wine and lemon zest strips, scraping any bro</span><span style=" ;font-family:georgia, sans-serif;font-size:normal;" >wned bits for additional flavor. Bring to a simmer and cook until thickened slightly, about 3-5 minutes.</span> Remove the lemon spirals then whisk in the lemon juice & butter. Remove from the heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPS4pjKK4SGkyKyJPZHfpoT4fD8z0sOpqfKoQtEGqHB1XmZQuAZfZ8NYmPE7AZNVNmAsCyVjZlH6BhXEtXsQcU9phje5SfZHZO1G3KX0T2-strOTWsUe_22q214nSsFU1L9KERlZoyZM/s1600/DSC_0032-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPS4pjKK4SGkyKyJPZHfpoT4fD8z0sOpqfKoQtEGqHB1XmZQuAZfZ8NYmPE7AZNVNmAsCyVjZlH6BhXEtXsQcU9phje5SfZHZO1G3KX0T2-strOTWsUe_22q214nSsFU1L9KERlZoyZM/s400/DSC_0032-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5722411247209429954" border="0" /></a><span style=";font-family:georgia, sans-serif;font-size:normal;" ></span>Using tongs, add the angel hair & toss well.<br /><br /><span style="font-size:180%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDHBB0sPT0hvfh5jrriiBIlICX5dED-ZZ3nPbz8vCuQxUE4-c1Zsm0m26bdYfw0B1YKkYJoXSjivb7Lt-82KjZIOdCyqYydte1HU7K23K0KlOhBRuLU4hyphenhyphenboJxR2VasNTvWq5ulwG94Q/s1600/DSC_0033-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDHBB0sPT0hvfh5jrriiBIlICX5dED-ZZ3nPbz8vCuQxUE4-c1Zsm0m26bdYfw0B1YKkYJoXSjivb7Lt-82KjZIOdCyqYydte1HU7K23K0KlOhBRuLU4hyphenhyphenboJxR2VasNTvWq5ulwG94Q/s400/DSC_0033-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5722411235014773394" border="0" /></a></span>Dish out the pasta & top with a chicken cutlet.<br /><br /><span style="font-size:180%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakNbqpIkMEH-mCehma2yZbKSSFL7UCGTx7ewSzFcDaTa_IttXjRKWI6Gvjov-2VKUoYibbIXckTyLQ7zNxn5pBAnTU9GI6aM0o0lp-V9HCoGaNBcqnUyB5yyksCLKmXeysr8mN0QGYAQ/s1600/DSC_0034.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakNbqpIkMEH-mCehma2yZbKSSFL7UCGTx7ewSzFcDaTa_IttXjRKWI6Gvjov-2VKUoYibbIXckTyLQ7zNxn5pBAnTU9GI6aM0o0lp-V9HCoGaNBcqnUyB5yyksCLKmXeysr8mN0QGYAQ/s400/DSC_0034.jpg" alt="" id="BLOGGER_PHOTO_ID_5722411862687928514" border="0" /></a></span>You can squeeze some addtl lemon juice over the top & go to town.Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0tag:blogger.com,1999:blog-2070271712397645851.post-19217980148328402032012-03-21T13:50:00.005-04:002012-04-03T12:06:38.582-04:00Sticky Lemon Rolls with Lemon Cream Cheese Glaze<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigW-YhZs0G8dnZmySJSghG0P0AszKuEx5EvOQ8crhDTjq-b9MJ-YNEn6duL6ZHy7IsiGpsN8liTBtiHyvJt1c2LF3-_Dm14-tClcXL75SmHq6Xbi8bS6PhpEfJO1rVyQVPCyc6dnMgWUo/s1600/DSC_0028.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigW-YhZs0G8dnZmySJSghG0P0AszKuEx5EvOQ8crhDTjq-b9MJ-YNEn6duL6ZHy7IsiGpsN8liTBtiHyvJt1c2LF3-_Dm14-tClcXL75SmHq6Xbi8bS6PhpEfJO1rVyQVPCyc6dnMgWUo/s400/DSC_0028.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410876266177570" border="0" /></a>sticky rolls sans cinnamon? have you ever heard of such a thing? i had no- until the ever evil Pinterest (intent on expanding my waistline) threw these in my face.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVK_67u1Gt-uCC-LXEkjHfyXFPGTpSltZDx8-OXj6FvH-pmLmmseijX2nVcnV9wtdTlQccHLoRl04fGLC7ke7ZMiQjEsnIRnNzbUwdqUk6aJFK-XYKIA5Lfnf1_RhIZEpdn_2ekZr5ioc/s1600/DSC_0027-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVK_67u1Gt-uCC-LXEkjHfyXFPGTpSltZDx8-OXj6FvH-pmLmmseijX2nVcnV9wtdTlQccHLoRl04fGLC7ke7ZMiQjEsnIRnNzbUwdqUk6aJFK-XYKIA5Lfnf1_RhIZEpdn_2ekZr5ioc/s400/DSC_0027-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410883963273938" border="0" /></a>lemon? cream cheese? lemon? yeast bread? sugar? butter? lemon?<br />i think you may understand why i had to make them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrAkrAsVsnDXRfsMnpHMqXMi5-c_50-RXrdZqjNe6K-yDJO9nihbEgd5Wo_JLFcleai8LhZVHSl4nRALAGmgpVA6ALBSmTC2QkZ2lLrH0wFDmEsWD9kCgMCF4ylpVOolFbt9ZiiEFJHI/s1600/DSC_0019-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrAkrAsVsnDXRfsMnpHMqXMi5-c_50-RXrdZqjNe6K-yDJO9nihbEgd5Wo_JLFcleai8LhZVHSl4nRALAGmgpVA6ALBSmTC2QkZ2lLrH0wFDmEsWD9kCgMCF4ylpVOolFbt9ZiiEFJHI/s400/DSC_0019-3.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410906207440322" border="0" /></a>holy crap right?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnGEl-_bpTzXBqorvSfdDlUO05YTOuHrUBqmTb4wWz8BKahLhTsFTKYngOwxP_1BEeHdL0eMm333c7y8crI9GWcXye6ysPl1mOcxYyjRrDLOxR2L2n3W0HY2TMp6DtDV2_0Rs8djCIfo/s1600/DSC_0020.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnGEl-_bpTzXBqorvSfdDlUO05YTOuHrUBqmTb4wWz8BKahLhTsFTKYngOwxP_1BEeHdL0eMm333c7y8crI9GWcXye6ysPl1mOcxYyjRrDLOxR2L2n3W0HY2TMp6DtDV2_0Rs8djCIfo/s400/DSC_0020.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410900115936210" border="0" /></a><span style="font-weight: bold;">OMG HOLY CRAP! </span><br /><br />ok ok. i'll just tell you how it's done.<br /><br /><span style="font-weight: bold;">Sticky Lemon Rolls with Lemon Cream Cheese Glaze</span> <span style="font-size:85%;"><span style="font-style: italic;">(via </span><a style="font-style: italic;" href="http://www.thekitchn.com/recipe-sticky-lemon-rolls-with-111307">thekitchn</a><span style="font-style: italic;">)</span></span><br /><span style="font-weight: bold;">You Need:</span><br />3 large lemons, room temp<br /><br /><span style="font-weight: bold;">For the dough:</span><br />1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast <br />3/4 cup milk, warmed to about 100° (warm but not hot on your wrist)<br />1/2 cup (1 stick) unsalted butter, very soft, plus 3 tablespoons more for roll assembly<br />1/4 cup white sugar<br />2 teaspoons vanilla extract<br />4 1/2 cups all-purpose flour<br />1/2 teaspoon salt<br />1/2 teaspoon nutmeg<br />2 large eggs<br /><br /><span style="font-weight: bold;">For the sticky lemon filling:</span><br />1 cup sugar<br />1/4 teaspoon freshly-ground nutmeg<br />1/2 teaspoon powdered ginger<br /><br /><span style="font-weight: bold;">For the lemon cream cheese glaze:</span><br />4 ounces cream cheese, softened<br />1 cup powdered sugar<br /><br /><span style="font-weight: bold;">Directions:</span><br /><span style="font-weight: bold;">Prepare the lemons</span><br />Zest and juice the lemons. Divide the zest into three equal parts. One part will be used in the dough, a second part in the filling, and the final part will be sprinkled on top of the baked rolls for appearance and flavor.<br />Divide the juice into two equal parts, and set aside. Half of the lemon juice will be used in the lemon-sugar filling for the rolls. The other half will be used in the glaze.<br /><br /><span style="font-weight: bold;">Prepare the dough:</span><br />In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. With the mixer paddle, stir the softened butter, sugar, vanilla, and one cup of the flour into this milk and yeast mixture. Stir in the salt, nutmeg, and one part (1/3) of the lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.<br />Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled — about one hour.<br /><br /><span style="font-weight: bold;">Make the filling:</span><br />In a small bowl, mix 1 cup sugar with the nutmeg and ginger, then work in the second part of the lemon zest (1/3) with the tips of your fingers until the sugar resembles soft sand.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdP6Y7HxfEz1G3Kf0_aWtkVL810CpmQhrAKIKW8AxzPRh4VwnllbIh91vXp2ABDKbXpM2vCQChWalE9yc53at3uP5lHegfZLfiYPO1UaeAedSRaqLN03eNqQcCvlydull0X8SIlFFIq9I/s1600/DSC_0005.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdP6Y7HxfEz1G3Kf0_aWtkVL810CpmQhrAKIKW8AxzPRh4VwnllbIh91vXp2ABDKbXpM2vCQChWalE9yc53at3uP5lHegfZLfiYPO1UaeAedSRaqLN03eNqQcCvlydull0X8SIlFFIq9I/s400/DSC_0005.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410112192369474" border="0" /></a>Slowly pour in one part (1/2) of the lemon juice, stirring.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hFTvMbgyqIHY12tsu0nTCI5BBeYfhp9MiGRyF8DEAu30CldfZdDxpBUg7xopb8H88RuAJE8TalFJMRH7SKRRCszpOciyNnkhHqScqgoPG8meC8xpto5RmZ54-vJndPi08SppK9X7bgo/s1600/DSC_0006.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hFTvMbgyqIHY12tsu0nTCI5BBeYfhp9MiGRyF8DEAu30CldfZdDxpBUg7xopb8H88RuAJE8TalFJMRH7SKRRCszpOciyNnkhHqScqgoPG8meC8xpto5RmZ54-vJndPi08SppK9X7bgo/s400/DSC_0006.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410102474003154" border="0" /></a>Stop when the sugar and lemon juice form a thick, clumpy mixture like wet sand. <span style="font-style: italic;">(You may use all of the reserved half of the lemon juice; you may stop before completely adding that half of the lemon juice, depending on how much juice you got from your lemons.) </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlb9Hqg87qhHRlMJldeLYEW8EG4G3wiznaRli4Xhzw4736G7ydex0GrmQt0cwUU0UmfYJ1h6KIFhk50rdR2LizjaQmWE9Jujth_o6soA9h8RqQX0_7ck5yghsrK2Oi9Vauf-38dMWvZ2M/s1600/DSC_0007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlb9Hqg87qhHRlMJldeLYEW8EG4G3wiznaRli4Xhzw4736G7ydex0GrmQt0cwUU0UmfYJ1h6KIFhk50rdR2LizjaQmWE9Jujth_o6soA9h8RqQX0_7ck5yghsrK2Oi9Vauf-38dMWvZ2M/s400/DSC_0007.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410094990170290" border="0" /></a><br /><span style="font-weight: bold;">Assemble the rolls:</span><br /><br />Lightly grease a 13x9-inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches. Spread the dough evenly with 3 tablespoons of very soft unsalted butter, then spread the lemon-sugar mixture over top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbts-TcqqD113RqKyjXxhUZR_R_0qmtu6Uu-COete7_n6CT1tIjqCxBpgTTjIVK3_w8Ihyphenhyphen_ywtx6wOE8wVAttq4zAroVykS3PjZKQv__Bv0UbHrWr14RxcVJ5REaRfH2HNeH64uT9LJU0/s1600/DSC_0009-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbts-TcqqD113RqKyjXxhUZR_R_0qmtu6Uu-COete7_n6CT1tIjqCxBpgTTjIVK3_w8Ihyphenhyphen_ywtx6wOE8wVAttq4zAroVykS3PjZKQv__Bv0UbHrWr14RxcVJ5REaRfH2HNeH64uT9LJU0/s400/DSC_0009-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410081517670898" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEyVTKLU8UD091X-MY_oXvEcQlDMQKtaB0KifweV-WNALEOASLredE1xT0_gjqTWEVg9ChlTX0CW4fd5goUYlIMrL4qgJzwbfCG6AmRzgT81_5nQtWe2s6oj8hsXBsbkYaU_5ZFLxZdg/s1600/DSC_0010.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEyVTKLU8UD091X-MY_oXvEcQlDMQKtaB0KifweV-WNALEOASLredE1xT0_gjqTWEVg9ChlTX0CW4fd5goUYlIMrL4qgJzwbfCG6AmRzgT81_5nQtWe2s6oj8hsXBsbkYaU_5ZFLxZdg/s400/DSC_0010.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410069520664370" border="0" /></a>Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon sugar firm inside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyu3lkoJ2RaZN_RFQs4DH-smOGgaU_9Cqv7GkhuNnZK6hDfRluR5boqDM1NTH0wYO0gPvj3oQz-8VMgllWrP8Pio2Z1kNIMMc2jpW9yijmOqLey0iRMRFt4Zn0bFN-5yrZ_mYfEq3m0C8/s1600/DSC_0012-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyu3lkoJ2RaZN_RFQs4DH-smOGgaU_9Cqv7GkhuNnZK6hDfRluR5boqDM1NTH0wYO0gPvj3oQz-8VMgllWrP8Pio2Z1kNIMMc2jpW9yijmOqLey0iRMRFt4Zn0bFN-5yrZ_mYfEq3m0C8/s400/DSC_0012-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410393490258882" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsdaZRCLOoCWEFYY1xTJwXvuhxCTYMU_iFowugkhCrKB3glAx1wt_BqxLpHVNkaondniVHlhLaePOBjYYgCaVRALtMhUIOkn5-204Ui2sKO3tyDb56WZzAZD14fEt5mWCF_EUh1RB6aU/s1600/DSC_0013-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsdaZRCLOoCWEFYY1xTJwXvuhxCTYMU_iFowugkhCrKB3glAx1wt_BqxLpHVNkaondniVHlhLaePOBjYYgCaVRALtMhUIOkn5-204Ui2sKO3tyDb56WZzAZD14fEt5mWCF_EUh1RB6aU/s400/DSC_0013-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410385474862114" border="0" /></a>Cut the long dough roll into 12 even rolls.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDgkh0klytRb4v90cRrgBDT3EGHpo-tXu9s5kam2dT9vZpRFA31dyO3jnnwwIEnK5SrWAULpoCSo4u-HbxKHqC0RljSWM7jnuaNRm37NbTvGS6IoLqSuka75tQZfohVZ473ixVewl3TE/s1600/DSC_0015-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDgkh0klytRb4v90cRrgBDT3EGHpo-tXu9s5kam2dT9vZpRFA31dyO3jnnwwIEnK5SrWAULpoCSo4u-HbxKHqC0RljSWM7jnuaNRm37NbTvGS6IoLqSuka75tQZfohVZ473ixVewl3TE/s400/DSC_0015-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410377856910962" border="0" /></a>Pinch the bottom of each roll closed to help keep the lemon sugar inside<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2PITIgCQqYAOYzFmtQGYmPnqk-RwvRwXpJ14W71Vx8epF9vEce3DZgRbcIkqZJbmeaMvFu_Cfu9Hj1sPvg5NyfD7s3KJ6N9BQw7n8tZzwcCXYx7kNXJHZmSJYH8Z_yVCRxTlTg6lL_zg/s1600/DSC_0017.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2PITIgCQqYAOYzFmtQGYmPnqk-RwvRwXpJ14W71Vx8epF9vEce3DZgRbcIkqZJbmeaMvFu_Cfu9Hj1sPvg5NyfD7s3KJ6N9BQw7n8tZzwcCXYx7kNXJHZmSJYH8Z_yVCRxTlTg6lL_zg/s400/DSC_0017.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410372882110002" border="0" /></a>and place each one, open and cut side up, in the prepared baking dish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwxG2jFKXjGkCcwZNSCv78EYtTuwTDo6qQ2cSV-ZGvO0P6aO2O50yBPECS6jqXdbDPRD9SDhSq1Ay7Ui6xftNwwv9hfjWUefGjEq3xLFq76pEGqfbUvKSTroRNngxLi4NZMGS8RGWt80/s1600/DSC_0018.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwxG2jFKXjGkCcwZNSCv78EYtTuwTDo6qQ2cSV-ZGvO0P6aO2O50yBPECS6jqXdbDPRD9SDhSq1Ay7Ui6xftNwwv9hfjWUefGjEq3xLFq76pEGqfbUvKSTroRNngxLi4NZMGS8RGWt80/s400/DSC_0018.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410360334896530" border="0" /></a>Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. <span style="font-style: italic;">(You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.)</span> Heat the oven to 350F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°.<br /><br /><span style="font-weight: bold;">Make the glaze:</span><br />While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the remaining part lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.<br /><br /><span style="font-weight: bold;">Finish the rolls:</span><br />When the rolls are done, smear them with the cream cheese glaze, and sprinkle the final part (1/3) of the lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cf_LaWO3cuJrT2pgEMxhdK_2qR54eB-REV0S2-HfRzLiblUgks9eU1Bf-x3hGfUzeHTBZDG7tFfzQTDV8txSPXpRhIQHY-S2WOxnLT4TdeBcMZwbIVX8-71brr1k9WRAPZqK9jz_syw/s1600/DSC_0022-4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cf_LaWO3cuJrT2pgEMxhdK_2qR54eB-REV0S2-HfRzLiblUgks9eU1Bf-x3hGfUzeHTBZDG7tFfzQTDV8txSPXpRhIQHY-S2WOxnLT4TdeBcMZwbIVX8-71brr1k9WRAPZqK9jz_syw/s400/DSC_0022-4.jpg" alt="" id="BLOGGER_PHOTO_ID_5722410891642229026" border="0" /></a>End scene/<br />These were a big hit with the husband- he claimed i was trying to fatten him up. lies.<br />but maybe.<br />i much preferred them warm so if you eat them the next day pop them in the microwave for 5-10 seconds. perfect.Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com1tag:blogger.com,1999:blog-2070271712397645851.post-82759473672592731582012-03-06T19:51:00.004-05:002012-03-09T11:05:32.231-05:00Buffalo Chicken Bread<em></em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716952353857356274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SXnFSJqdJ1DyyGuF_ofHj-iu0hsWyLn1_EQ-iJH-LVWhwceKPSXHH3tErTlC_UJDn2BmE1RmAdRgnTzk4g28ByvLEANPgFGKf17vNXpv9IITEtWUyoymVshlwNjoWrdkIVax8Pldl5Y/s400/DSC_0023-2.jpg" /> This was a lot like eat <a href="http://blessthisfood.blogspot.com/2011/11/buffalo-chicken-dip.html">Buffalo Chicken Dip </a>wrapped in pizza dough. I know, I know- i need to stop using such dirty words. Buffalo Chicken Dip...pizza dough...eating...filthy.<br /><br />But yeah, this was beyond simple & it makes more than enough for dinner + lunch the next day. So i give this my "dear God I just got home & 2 kids are screaming & I'm so tired but we need food stamp NOW" stamp of approval.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716952388622344338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Z_EI-aOLkcsX3cOFXD2ziGLF7zA1fjMl0ivPvM0PMnTq7tmudrfBADninVv1K0bywxRJWMOb8gsutFvZa3tERW4j4NwXBQAcPFfvy1EUAmDHnh8Nbo-WAjcoclw5L_RVe93MmLX2vSM/s400/DSC_0019-2.jpg" /><strong>Buffalo Chicken Bread</strong> <em><span style="font-size:85%;">(adapted from </span></em><a href="http://emmalinaviolet.wordpress.com/2011/11/16/buffalo-chicken-garbage-bread/"><em><span style="font-size:85%;">fanltf</span></em></a><em><span style="font-size:85%;">)</span></em><br /><strong>You Need:<br /></strong>1 bag of pizza dough<br />1 1/2 cans canned chicken, drained <span style="font-size:85%;">(or about 2 cups of cooked or shredded chicken- whatever you have</span>)<br />2 cups shredded cheese ( i used mozzarella & cheddar)<br />1/2 cup Frank's wing sauce<br />1/2 cup of ranch dressing<br />garlic powder, smoked paprika, onion powder (optional)<br /><br /><strong>Directions:</strong> Pre heat oven to 425. Line a baking sheet with non stick foil or parchment paper.<br /><br />Chop up your canned chicken & toss it into a pan with some salt & pepper- add the 1/4th cup of the hot sauce & saute until well mixed & hot. Turn off the heat & let it sit while you prepare your dough.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716952098652853794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibDzgtJ_A-MNwK60KYwnowEsBqG85GX-JbeH7kCq4ClMRlqyckx7Sv-cEt7e5t7tjQ3wEu56OsmXRq0JiwCKW1GRGgUjwgMJvUrpbFHn_SvO7lIXoSiIeubpRMiFEF2GRpG0m4rYgcgA/s400/DSC_0008.jpg" /> Flour your work surface & spread/roll out your dough into a large rectangle.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716952081155491314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytPxnKOurrYowUiAvHmZl8k379q0PAvQ3YzSKSXlm1WCogEIbIxFSxEaGyJ93ZyEQRX_DQ_h3-d-RZEJ40XAoerivPGSugRwB5j3g3XZAUV_r1JZxYQ2OtiTwYwLSom1_xeaohH_l5xs/s400/DSC_0009.jpg" /><em>now you may be asking yourself, "wtf is up with the glasses..?" well, i suck at spreading/rolling pizza dough. no matter what i do, no matter how much at room temp it is, no matter WHAT- my dough will not stretch. it just creeps back in on itself. i feel like there must be some secret to this whole pizza dough thing- but i guess i'm not privy to it. because as you can see, i have to use glasses to keep my dough from spreading. don't you judge me.</em><br /><br />ok- back to the dough. roll it out into a large rectangle & then spread on the ranch dressing & remaining wing sauce. top with the chicken & cheese<em> (& anything else you might want to throw in there. may i suggest bacon? heck yes i may)</em> i added some garlic powder, onion powder & smoked paprika.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716952061680025810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jzyB-1vC5ImnskyRMbXcqY25lez3kt08qA7v6-FSwQr3F0ZPC5Cw2Z2VPaXeagzoqG-Z3hBb3W0q-mbKbEpz1Xa1C7Om2REHHdlQuvDIwXdNRsZomwVH_VAxCti6KpivNw40hXvE7Bo/s400/DSC_0011.jpg" />Now start rolling up the dough. Make sure to fold in the ends so the filling doesn't come creeping out during it's jaunt in the oven.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716952047750788210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRXEeGVO3sApJN68FtId8PbYhJb5oA8nVP7kw9-H2bqJc8okg1lyi2vxaK-NYx3FZWgkhLmpH78exEXqxrK2I40y6E86w6JjQx_9eR5gJig5RdGaVJ7vh38cZKBM4U2SsqXEi_jltta0/s400/DSC_0012.jpg" />Roll, roll, roll & when you get to the end- pop it into the baking sheet- seam side down.<br /><br /><p></p><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716952045846631842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZpDGSEykW1UjDCsQ3yPyFZOYNXVE67Y44cI-E3Uyv7u_PYOEyqlC3pD1-iz8tQ95ZgOOoQcI6u_CWYLqmb7-WlpvTd6YO5q1UGW91YllADE-uUR98gqwtEC0v0oXgzbp_JkT8mEawVM/s400/DSC_0015.jpg" />It should look like a massive burrito. Feel free to admire your handiwork & give it a gentle pat. I did this- i think it made all the difference.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716952396393666498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QGozmJtMrWhaUHVqjy1RXf91H_q6AKD7cGReCs7bMP0nxVVmYoyq8-RH1wneSRmx_mpVCX7RF6wqiirDw7HC3q5k4g-Ic_K_eabxd_fbYgLCYQ6dfSfGm43bf4Ff-TJ7j6NANl_yH6M/s400/DSC_0016.jpg" /> Put it in the oven & bake it for 20-25 minutes<em> (watch it- pizza dough is so finnicky)<br /></em>Pull it out & let it rest for about 5 minutes.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716952382439407186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yePQFKzPaT3dzy1aUnL5PDQNvlptAhFxTfmdwSlYKSkR2kD_jDFCEHCASbTlxIe3gIHiJKzzTGzxVsMGa7lt2rT4lAkYEVOE3pxvP9NMIlpEU-qtP52kLrVPnwZajZe4MECOO8yZLqI/s400/DSC_0021-2.jpg" /> Then give in to your desires & slice it up & put it on a plate.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsdRlpdxwfsdOJnmeu6KTgZy7EuQ3IQNGI1aqHOVOsuoRCEgqiRpA67I8GKCFNYnge2g2Bba-GYbtMAyuKrqpJP9f25rybBruBqqvxfh7cN_ghEG20Ee6HEw1-ni1_3rSVwlqnwfPHaQ/s1600/DSC_0022-2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716952372252681522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsdRlpdxwfsdOJnmeu6KTgZy7EuQ3IQNGI1aqHOVOsuoRCEgqiRpA67I8GKCFNYnge2g2Bba-GYbtMAyuKrqpJP9f25rybBruBqqvxfh7cN_ghEG20Ee6HEw1-ni1_3rSVwlqnwfPHaQ/s400/DSC_0022-2.jpg" /></a>Then eat it- i'd suggest using a fork- because it's classier that way.Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0tag:blogger.com,1999:blog-2070271712397645851.post-57806188723096276672012-02-26T19:08:00.006-05:002012-02-27T12:59:57.385-05:00Braided Spaghetti Bread (spaghetti baked inside garlic bread)<div align="left"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713600866602372018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6S8-HMAHyWzOT_Yys1mVJqS5LeBwCE-SXZ6sGfoV5L_xsxUJ5CEpgtRFfgd9v-eJol_EyimxbbExJKCs2Bb1M4nwUiNfIikO17f_TOWlP2nogvt_Sw3tgt1AKttJ6xHE9RRt9icxn4h0/s400/DSC_0004-2.jpg" /> if you have something against carbs then this isn't for you. in fact, you should stop reading now because your eyes will probaby fall out of your head in shock at the amount of carbs in this dish.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713600871305216882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6klLpjisphSU_MFq2xviomruIIm2lQ8WfT2Qb7Xxx-rfHjVAf4tk1rbAhwJ4cvNT9yQ0klAtdgul_q5muBRTXTpLWnK7jZjuGQ7o3dBeqr_KWG3IjzyeUi1E5Mn0VB17nDEpLE8QbBEQ/s400/DSC_0003.jpg" />pasta baked into bread. is that even legal? dear God i hope so- because i'm so guilty.<br />this is another Pinterest find. if/when i get fat i'm going to figure out a way to sue Pinterest. because it's their fault...not my lack of self control.<br /><br />Now, you'll need to plan ahead just a bit. This recipe calls for a thawed loaf of Rhodes bread Dough & it takes 6-8 hours for the bread to thaw at room temp.<br /><br /><strong>Braided Spaghetti Bread</strong> <em><span style="font-size:85%;">(adapted from </span></em><a href="http://rhodesbread.com/blog/blog/braided-spaghetti-bread"><em><span style="font-size:85%;">Rhodes bake-n-serve blog</span></em></a><em><span style="font-size:85%;">)</span></em><br /><strong>You Need:</strong><br />1 loaf Rhodes Bread Dough, thawed to room temp<br />6 oz spaghetti cooked (i used angel hair)<br />1 cup thick spaghetti sauce<br />1/2 cup cooked italian sausage or cooked hamburg (optional)<br />8 oz mozzarella cheese, cut into 1/2 in cubes<br />parmesan cheese<br />2 tblsp butter, melted<br />1 1/2 tsp minced garlic<br />dried basil<br /><br /><strong>Directions:</strong> Pre heat oven to 350° Lay out a large sheet of parchment paper <strong>(do it. don't even both trying to go sans the paper. i'm 99% sure you'll make a mess when trying to transfer)</strong> & roll your loaf out into a 12x16 rectangle. Cover with plastic wrap & let it rest while you get everything else ready (10 min or so)<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713600860598262642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknTqxVxji5ckvmSI_WoyuMcWWNcrF3SYIhyphenhyphenwcKqJtcxeQc6hgrIniGnmTGRGG77cwPScSeqVh2UksYXwMF-gDKCHYOWwWWSDqa4n_WV5UWtjbugiYIXgxrp36GJQJUos71vSUcK83xXg/s400/DSC_0034.jpg" /> Cook your spaghetti (or angel hair) according to directions & drain. Mix in the tomato sauce & italian sausage/hamburg (optional) & let it cool slightly while you continue to prepare.<br /><br />Cut your block of mozzarella into chunks.<br /><br />Melt the butter in a microwave safe dish & stire in the minced garlic & a few shakes of basil. Uncover the dough & using a pastry brush, brush a little more than 1/2 of the butter mixture onto the dough.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713600849992011490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlDPqHa0UB9px-LJtqHbV6JZQa14s7gxACvB9HrzXZa6xhCuIKFUB9-ZFI8yJqIJhcAPlkE8DrEfaQIRYRl9sCPrcn0Z6aYdkV6d0sa8Xgt-ay1kJJ4a-FsG06UirmvOaDJrK-g0IQtU/s400/DSC_0035.jpg" /> Now spoon the spaghetti lengthwise in a 4-inch strip down the center of the dough- top with the mozzarella chunks.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713600844168426082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTLp3F_Ng0E2nCSF778t15KhZTjx37HwoTjyrrPqNL4WQY73tiIuf09m1I-EFHg-g5CgzeLKMkq5cTGvgoZv235cH1bQyVXaxDbhDpRwhAdpa9LTJZINBIIoOwaT_jBXM-779s-iFy0U/s400/DSC_0036.jpg" /> make cuts 1 1/2 inches apart on the long sides of the dough to within 1/2 inch of the filling.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713601045623580514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrkNdpfYzPEq_z8F39Rbfpv1B14ReA14jfJfVwU8zeimfYPrWJFFmdazkOwmflZBt2jxBsayRSQBUm9pViVYpJjnfcPCnJ8CXn-t0sLVmPH5xfA5U0LwcWb0gK6bxES7cqYlpFOgdxf0/s400/DSC_0037.jpg" /> Start braiding by folding the strips towards the filling- braid left over right, right over left, etc etc- all the way down.<br />Finish the ends by pulling the strips over & tucking under the braid<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0PG6MZ9M4kSUm1hPOk84pQNPLxiRQaFxQgMMnrtQOliiha9P7xqXdQz_w7Q5Gp7uO0O95MHOlukSClJep9CM6HbPaswSVEpFaKuNwjWQATJts0DBf5joLP3Mo-ff4L0HdNFHojuLdkw/s1600/DSC_0038.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713601037020415282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0PG6MZ9M4kSUm1hPOk84pQNPLxiRQaFxQgMMnrtQOliiha9P7xqXdQz_w7Q5Gp7uO0O95MHOlukSClJep9CM6HbPaswSVEpFaKuNwjWQATJts0DBf5joLP3Mo-ff4L0HdNFHojuLdkw/s400/DSC_0038.jpg" /></a> Then brush the remainder of the garlic butter all over the top of the bread. Sprinkle with the parmesan cheese, a little more basil & some garlic powder. I also added smoked paprika.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhx0R4ZB2HNw7MQWaj78gppac9kSx8Sn0CcGgqw1ZgkcMGR0FbGk_vsNXtgUghGgRTNCzIzWVVq0H3M_8xK3xylYEW6lCNDLuAau2QEPjHMpj3wMvbKkQe8F3y_nzXkTynYLMya10Yvg/s1600/DSC_0039.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713601031179064578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhx0R4ZB2HNw7MQWaj78gppac9kSx8Sn0CcGgqw1ZgkcMGR0FbGk_vsNXtgUghGgRTNCzIzWVVq0H3M_8xK3xylYEW6lCNDLuAau2QEPjHMpj3wMvbKkQe8F3y_nzXkTynYLMya10Yvg/s400/DSC_0039.jpg" /></a>Slide the parchment paper to a large baking sheet & bake in your pre heated oven for 30 min- until golden brown. Let it rest for about 5 minutes & then slice to serve.</div><br /><div align="center"><br /><em>(here's an iPhone pic of the leftovers)</em></div><em><br /><div align="center"><br /></em><a title="Lunch- leftover baked spaghetti in garlic bread. #carbs by lookatthebirds, on Flickr" href="http://www.flickr.com/photos/8886608@N06/6789432130/"><img alt="Lunch- leftover baked spaghetti in garlic bread. #carbs" src="http://farm8.staticflickr.com/7049/6789432130_083991c567_m.jpg" width="240" height="240" /></a><br /><br /></div><br /><div align="left">This was incredible. How could it not be? Past + Bread + Butter + Garlic...you get the idea. It was also so much food. Enough for dinner 2 + nights & leftovers on the 3rd day.</div><br /><br /><div align="left">& you can totally put your own spin on this bad boy- next time I'm going to make this with broccoli & chicken & cheese. Adding broccoli makes it healthy- of course.</div>Anonymoushttp://www.blogger.com/profile/11485045669938920115noreply@blogger.com0