tag:blogger.com,1999:blog-75541554872775210622024-03-05T22:35:49.666-08:00Moveable FeastMirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comBlogger4296125tag:blogger.com,1999:blog-7554155487277521062.post-60624336935256628812021-03-17T17:20:00.005-07:002021-03-17T17:24:34.942-07:00Easy Bolognese with Spaghetti<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-91p9OgkL610/YFKYdyISt3I/AAAAAAADOg8/R0eXsZ5Fb5MMEXBTlIg3Rjtpj3AYbVajACPcBGAsYHg/s3024/20210314_144855.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-91p9OgkL610/YFKYdyISt3I/AAAAAAADOg8/R0eXsZ5Fb5MMEXBTlIg3Rjtpj3AYbVajACPcBGAsYHg/w640-h640/20210314_144855.jpg" width="640" /></a></div><div><br /></div><div><span style="font-family: courier;">The first time I ever tried Bolognese was in Colmar, France many, many years ago. My tastes at the time were very simple and my limited knowledge of Italian food consisted of pizza and basic spaghetti. There are so many variations of this recipe as some say it must have wine, while others say it must have cream, and still, others will say that there is no aromatics, etc. I have come to realize that the best recipe is the one you like the most. </span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">My recipe may not be authentic or traditional, but it sure is delicious! I will say one thing though, if you want a recipe to turn out amazing then you must use quality ingredients. Good tomatoes, cheese, and meat are a must for this recipe, so go ahead and splurge a bit...you deserve it! I also purchased some fresh pasta. The difference between fresh and dried pasta is huge. You will see, trust me. I would also encourage you to get a nice fresh loaf of bread. You will need it to sop up all the leftover sauce from your plate. Make it a family affair where everyone pitches in to help...food made with love always tastes better!</span></div><br /><span style="font-family: courier;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-L9sJ3VolV2s/YFKY01u0EpI/AAAAAAADOhI/aM6cXNVgRkMXZnNyDPrO7cjJK7qx3aJ9QCPcBGAsYHg/s3024/20210314_144645.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-L9sJ3VolV2s/YFKY01u0EpI/AAAAAAADOhI/aM6cXNVgRkMXZnNyDPrO7cjJK7qx3aJ9QCPcBGAsYHg/w640-h640/20210314_144645.jpg" width="640" /></a></div><br />For this recipe, you will need the following ingredients...</span><div><span style="font-family: courier;"><br />Ingredients:<br /><br />1/4 cup extra-virgin olive oil<br />1 medium onion coarsely chopped<br />2 garlic cloves peeled and coarsely chopped<br />1 celery stalk coarsely chopped<br />1 carrot coarsely chopped<br />1 pound ground beef</span><div><span style="font-family: courier; text-align: center;">1/2 pound Italian ground sausage</span><div><span style="font-family: courier;">1 28-ounce can of crushed San Marzano tomatoes<br />1/4 cup flat-leaf Italian parsley chopped or 2 tbsp dried<br />8 fresh basil leaves chopped<br />1/4 cup heavy cream<br />Salt and freshly ground black pepper<br />1/4 cup freshly grated Pecorino Romano<br /><br />Directions:<br /><br />1. In a large skillet heat the olive oil on medium-high.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TybAlE0anL0/YFKZBAhhoKI/AAAAAAADOhM/_6RmVcyJUic7uk7m4ypw4eCcLQRkVXQawCPcBGAsYHg/s3456/20210314_090321.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="3456" height="320" src="https://1.bp.blogspot.com/-TybAlE0anL0/YFKZBAhhoKI/AAAAAAADOhM/_6RmVcyJUic7uk7m4ypw4eCcLQRkVXQawCPcBGAsYHg/s320/20210314_090321.jpg" /></a></div><span style="font-family: courier;"><br />2. When hot, add the onion and garlic and saute over medium heat until the onions become very soft about 6-8 minutes.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oJbP_Z8NpMA/YFKZH_Z2hrI/AAAAAAADOhQ/ZBh3GgxDIyQUpMA6zaOBqK8n3ioaq8nIgCPcBGAsYHg/s3456/20210314_090755.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="3456" height="320" src="https://1.bp.blogspot.com/-oJbP_Z8NpMA/YFKZH_Z2hrI/AAAAAAADOhQ/ZBh3GgxDIyQUpMA6zaOBqK8n3ioaq8nIgCPcBGAsYHg/s320/20210314_090755.jpg" /></a></div><span style="font-family: courier;"><br />3.Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef and ground Italian sausage.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YKPdSYf7VV8/YFKZNmDFIOI/AAAAAAADOhU/cqnfMUq17doVloEqD-cRcaP9wx1h5d1JQCPcBGAsYHg/s3024/20210314_091315.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-YKPdSYf7VV8/YFKZNmDFIOI/AAAAAAADOhU/cqnfMUq17doVloEqD-cRcaP9wx1h5d1JQCPcBGAsYHg/s320/20210314_091315.jpg" /></a></div><span style="font-family: courier;"><br />4. Saute, stirring frequently and breaking up any large clumps, and cook until meat is no longer pink about 10 minutes.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YwXzTLFwAOM/YFKZTJAurOI/AAAAAAADOhY/0Os6So3w2d8bxw4gDcMNFah2f_g_1IXXwCPcBGAsYHg/s3024/20210314_091804.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-YwXzTLFwAOM/YFKZTJAurOI/AAAAAAADOhY/0Os6So3w2d8bxw4gDcMNFah2f_g_1IXXwCPcBGAsYHg/s320/20210314_091804.jpg" /></a></div><span style="font-family: courier;"><br />5. Add the tomatoes, parsley, and basil, and cook over medium heat and add cream. </span><span style="font-family: courier;">Season with salt and pepper. </span><span style="font-family: courier;">Continue cooking on medium for ten minutes stirring occasionally. Reduce heat to simmer, cover, and cook for another hour. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aLW6TdzDDMg/YFKZX1bF0OI/AAAAAAADOhc/9Ee1TnlQ_isX15T7Zk1ar2TMjUsrPqrZwCPcBGAsYHg/s3024/20210314_085302.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="200" src="https://1.bp.blogspot.com/-aLW6TdzDDMg/YFKZX1bF0OI/AAAAAAADOhc/9Ee1TnlQ_isX15T7Zk1ar2TMjUsrPqrZwCPcBGAsYHg/w200-h200/20210314_085302.jpg" width="200" /></a> <a href="https://1.bp.blogspot.com/-AMDWLQ0vWzk/YFKZcBt0gAI/AAAAAAADOhg/MgthOsoB2s4xbERAOgsdmKhhNyUMxrRKQCPcBGAsYHg/s3024/20210314_092733.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="200" src="https://1.bp.blogspot.com/-AMDWLQ0vWzk/YFKZcBt0gAI/AAAAAAADOhg/MgthOsoB2s4xbERAOgsdmKhhNyUMxrRKQCPcBGAsYHg/w200-h200/20210314_092733.jpg" width="200" /></a></div><br /></div><div><span style="font-family: courier;">6. While sauce is cooking, boil pasta water and cook pasta. Set aside. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DkfjkS13gc4/YFKaEA7GyDI/AAAAAAADOhw/aUUlJxvEMYgSfiRRGFGgsVmRkNfk_dlOQCPcBGAsYHg/s3024/20210314_141736.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="200" src="https://1.bp.blogspot.com/-DkfjkS13gc4/YFKaEA7GyDI/AAAAAAADOhw/aUUlJxvEMYgSfiRRGFGgsVmRkNfk_dlOQCPcBGAsYHg/w200-h200/20210314_141736.jpg" width="200" /></a><a href="https://1.bp.blogspot.com/-2nU7hUGnWNA/YFKaEKvh13I/AAAAAAADOhw/SUhRvAphD4cL0ANLn494AyHDF86ae4ddgCPcBGAsYHg/s3024/20210314_142230.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="200" src="https://1.bp.blogspot.com/-2nU7hUGnWNA/YFKaEKvh13I/AAAAAAADOhw/SUhRvAphD4cL0ANLn494AyHDF86ae4ddgCPcBGAsYHg/w200-h200/20210314_142230.jpg" width="200" /></a></div><br /><span style="font-family: courier;">7. Grate your cheese...freshly grated cheese is always best!</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-w99TG9DSBoA/YFKaTypTqKI/AAAAAAADOh0/1dVIRBQDk8gqXuSeqWBsANhv_GBU3hg5wCPcBGAsYHg/s3024/20210314_140829.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-w99TG9DSBoA/YFKaTypTqKI/AAAAAAADOh0/1dVIRBQDk8gqXuSeqWBsANhv_GBU3hg5wCPcBGAsYHg/s320/20210314_140829.jpg" /></a></div><br /></div><div><span style="font-family: courier;">8. In a large pot heated to medium-high, add several large ladles of sauce. The amount of sauce you add will depend on how many servings you are making. Add pasta and using tongs, mix sauce with pasta. Finish bolognese with Pecorino Romano and serve. </span></div><div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8e_gMGYk364/YFKZsqYrQTI/AAAAAAADOho/ScxqH3bz7ukdsgf_SeF5pbUDGFCsm5TAgCPcBGAsYHg/s3024/20210314_144321.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-8e_gMGYk364/YFKZsqYrQTI/AAAAAAADOho/ScxqH3bz7ukdsgf_SeF5pbUDGFCsm5TAgCPcBGAsYHg/w320-h320/20210314_144321.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FMdhQAIWnWo/YFKafGlHEHI/AAAAAAADOh8/7m4fQ0NMd1Eke_sEnfaBS89qRE6nD9LcACPcBGAsYHg/s3024/20210314_144539.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-FMdhQAIWnWo/YFKafGlHEHI/AAAAAAADOh8/7m4fQ0NMd1Eke_sEnfaBS89qRE6nD9LcACPcBGAsYHg/s320/20210314_144539.jpg" /></a></div></div></div></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-27918417988673798172021-03-11T12:09:00.002-08:002021-03-11T12:09:10.876-08:00Easy Beef & Barley Soup<div class="separator"><div class="separator" style="margin-left: 1em; margin-right: 1em;"><div style="text-align: center;"><img border="0" height="640" src="https://1.bp.blogspot.com/-WFl1rQW2iak/YEp3bme7GrI/AAAAAAADOUg/IKvnqyz8Gu83heH7_YiXZF280o8B4r6IgCLcBGAsYHQ/w487-h640/Screen%2BShot%2B2021-03-11%2Bat%2B12.02.19%2BPM.png" width="487" /></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /></div><div style="margin-left: 1em; margin-right: 1em;"><span style="font-family: courier;">I do not know about you, but there's nothing better than a big bowl of warm soup on a chilly winter day. I love making this soup in the winter because it is so hearty and filling. Paired with some warm buttered bread and you have the perfect winter weather meal. This soup freezes well, so you can double the recipe and bag up the extras for an easy and delicious dinner any day of the week!</span></div><div style="margin-left: 1em; margin-right: 1em;"><span style="font-family: courier;"><br /></span></div><div style="margin-left: 1em; margin-right: 1em;"><span style="font-family: courier;">For this recipe, you will need the following ingredients...</span></div></div></div><span style="font-family: courier;"><br />Ingredients:<br /><br />1 tablespoon olive oil<br />1 onion, finely chopped<br />2 tsp garlic, diced<br />2 carrots sliced<br />2 celery stalks, sliced<br />2 cups cooked ground beef, fat drained<br />6 cups reduced-sodium beef broth</span><div><span style="font-family: courier;">1/3 cup tomato powder<br />1 can petite diced tomatoes 14-15 oz, undrained<br />⅔ cup barley<br />1 tablespoon Worcestershire sauce<br />¼ teaspoon dried thyme<br />1 package beef gravy mix<br />1 bay leaf<br />2 teaspoons dried parsley<br />salt & pepper to taste<br /><br /><br />Directions:<br /><br />1. Brown ground beef in a large pot. Drain off fat. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_nmmFA43ICw/YAMQ26IbbVI/AAAAAAADNO4/Bz4KgpNo9boVPmfGgPoJusRojES3rIFQQCPcBGAsYHg/s3024/20210114_114711.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-_nmmFA43ICw/YAMQ26IbbVI/AAAAAAADNO4/Bz4KgpNo9boVPmfGgPoJusRojES3rIFQQCPcBGAsYHg/w400-h400/20210114_114711.jpg" width="400" /></a></div><br /></div><div><span style="font-family: courier;">2. Add oil to same pan you used to cook ground beef in and add onions and garlic over medium heat until softened.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0wQEclaxGTc/YAMQ-ZaGQCI/AAAAAAADNO8/-5FLrxN42EsMmleh_QtXU0KOXPHDQuUpwCPcBGAsYHg/s3024/20210114_115033.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-0wQEclaxGTc/YAMQ-ZaGQCI/AAAAAAADNO8/-5FLrxN42EsMmleh_QtXU0KOXPHDQuUpwCPcBGAsYHg/w400-h400/20210114_115033.jpg" width="400" /></a></div><br /></div><div><span style="font-family: courier;">3. Add remaining ingredients and bring to a boil. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9cvyZS1yylE/YAMRo4jEqtI/AAAAAAADNPQ/uAevQC6nJQkIuXBhjUmoJjtv3k5RKaoqwCPcBGAsYHg/s3024/20210114_115855.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-9cvyZS1yylE/YAMRo4jEqtI/AAAAAAADNPQ/uAevQC6nJQkIuXBhjUmoJjtv3k5RKaoqwCPcBGAsYHg/w400-h400/20210114_115855.jpg" width="400" /></a></div><br /></div><div><span style="font-family: courier;">4. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-V_sepRpd0-4/YAMRYWVjC6I/AAAAAAADNPI/4BeszWoSk_Aj26XLqWS_0TPchqB7q6L_ACPcBGAsYHg/s3024/20210111_140101.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-V_sepRpd0-4/YAMRYWVjC6I/AAAAAAADNPI/4BeszWoSk_Aj26XLqWS_0TPchqB7q6L_ACPcBGAsYHg/w400-h400/20210111_140101.jpg" width="400" /></a></div><span style="font-family: courier;"><br />5. Remove bay leaf and serve.</span></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-73845048395223420632021-02-19T07:17:00.003-08:002021-02-19T07:22:06.555-08:00Moist Raisin & Bran Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pWXsDGd5AlU/YC_U2Afeh4I/AAAAAAADOCE/mIUiFLAWSzAcwqql2O9misJkbAQ-viyhQCPcBGAsYHg/s3024/20210217_131708.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-pWXsDGd5AlU/YC_U2Afeh4I/AAAAAAADOCE/mIUiFLAWSzAcwqql2O9misJkbAQ-viyhQCPcBGAsYHg/w640-h640/20210217_131708.jpg" width="640" /></a></div><br /><span style="font-family: courier;">Though some may cringe at the words "bran muffins" because in their mind they think of hard, dry, and something that is pretty much tasteless, but I want to convert you into a believer that bran can be good!</span><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">These bran muffins are soft and very tasty! I have shared them with many friends and all have said that they are the best bran muffins they have ever had. Not only do these muffins give you much-needed fiber, but they also taste delicious!</span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">For this recipe, you will need the following ingredients...</span></div><div><span style="font-family: courier;"><br />Ingredients:</span><div><span style="font-family: courier;"><br />1 1/2 cups wheat bran<br />1 cup buttermilk<br />1/3 cup vegetable oil*<br />1 egg<br />2/3-3/4 cup light brown sugar, depends on how sweet you like them<br />1 teaspoon vanilla extract<br />1 teaspoon baking soda<br />1 teaspoon baking powder<br />1/2 teaspoon salt</span></div><div><span style="font-family: courier;">1 cup cake flour**</span></div><div><span style="font-family: courier;">1/3-1/2 cup dark or golden raisins, soaked in water and drained</span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">*if you want a lighter version, you can sub out some of the oil with apple sauce or grated zucchini to add moisture. </span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">** you can also use wheat flour, all-purpose flour, or a combination of both. I like using cake flour because it makes the muffins really soft. <br /><br />Directions:</span><div><span style="font-family: courier;"><br />1. Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.</span></div><div><span style="font-family: courier;"><br />2. In a medium bowl, combine the wheat bran and the buttermilk. Let it sit fora few minutes.</span></div><div><span style="font-family: courier;"><br />3. In a large bowl, combine the oil, egg, brown sugar, and vanilla. Add the soaked wheat bran mixture and stir to combine. Add baking soda, baking powder, and salt. Mix well. </span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">4. Add soaked and drained raisins. </span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">5. Add flour and mix until just combined. </span></div><div><span style="font-family: courier;"><br />6. Divide the batter between the 12 muffin cups evenly.</span></div><div><span style="font-family: courier;"><br />7. Bake in the preheated oven until a tester inserted in the center comes out clean, 15-20 minutes.</span></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-32006606181258641952021-01-18T09:48:00.009-08:002021-01-18T16:12:41.516-08:00Ground Bulgogi Beef Burritos<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-C8omrLAM4xo/YAYj6gn6aJI/AAAAAAADNXk/G-6GM2i1RSoHwjkejqWGDCqBke-Y0vVhwCLcBGAsYHQ/s2048/20210118_144044_edited.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-C8omrLAM4xo/YAYj6gn6aJI/AAAAAAADNXk/G-6GM2i1RSoHwjkejqWGDCqBke-Y0vVhwCLcBGAsYHQ/w640-h640/20210118_144044_edited.jpeg" width="640" /></a></div><div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier;">A few months ago, we visited the Hawthorne Food Truck Asylum in Portland, Oregon and I had the most amazing burrito from Korean Twist. This burrito was loaded with bulgogi beef, kimchi, fried rice, crunchy vegetables and their own sweet sauce. This burrito was so delicious that I wanted to try and replicate this at home. After playing with the ingredients I finally came up with what I think is close to what I had that day. </span></div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier;">Many of the ingredients can be found in your local grocery store's ethnic food aisle. If you cannot find these ingredients at your local grocery store, you may need to take a trip to your local Asian market (adventure time!). The ingredients will be a lot cheaper than what you would pay at your local store and you can use your use your remaining ingredients for other Asian recipes. </span></div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier;">One thing I love about going to the Asian market is the huge variety. A simple ingredient like soy sauce comes in so many different varieties-sweet, dark, light. There is at least twenty different kinds of soy sauce and they all taste different. I really enjoy going to ethnic grocery stores and seeing all of the amazing ingredients. It is always an fun to try something new!</span><span style="font-family: courier;"> </span></div><div style="text-align: left;"><br /></div><span style="font-family: courier;">For this recipe you will need the following ingredients...</span></div><div><span style="font-family: courier;"><br /></span><div><span style="font-family: courier;">Ingredients:</span></div><span style="font-family: courier;"><div style="text-align: left;"><br /></div><div style="text-align: left;">Bulgogi Beef:</div></span><div><div style="text-align: left;"><span style="font-family: courier;">1 pound 80/20 ground beef</span></div><span style="font-family: courier;"><div style="text-align: left;">3/4 cup low-sodium soy sauce</div><div style="text-align: left;">1/2 cup packed dark brown sugar</div><div style="text-align: left;">1/2 yellow onion, diced</div><div style="text-align: left;">1/2 teaspoon fresh ginger, minced</div><div style="text-align: left;">3 cloves garlic, minced</div></span></div><div><span style="font-family: courier;"><div style="text-align: left;">1/2 teaspoon crushed red pepper flakes</div></span><div><div style="text-align: left;"><span style="font-family: courier;">finely ground black pepper</span></div><div style="text-align: left;"><span style="font-family: courier;">1/4 cup green onions, thinly sliced</span></div><span style="font-family: courier;"><div style="text-align: left;">1 tsp toasted sesame seeds</div></span></div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier;">Fried Rice:</span></div><div style="text-align: left;"><span style="font-family: courier;">1 tbsp cooking oil</span></div><div style="text-align: left;"><span style="font-family: courier;">1/4 onions, finely chopped</span></div><div style="text-align: left;"><span style="font-family: courier;">1/3 cup green onions, thinly sliced</span></div><div style="text-align: left;"><span style="font-family: courier;">3 cups of pre cooked white rice, warmed</span></div><div style="text-align: left;"><span style="font-family: courier;">4 tbsp oyster sauce</span></div><div style="text-align: left;"><span style="font-family: courier;">1 tbsp sesame oil</span></div><div style="text-align: left;"><span style="font-family: courier;">2 large eggs, whisked</span></div><div style="text-align: left;"><span style="font-family: courier;">finely ground black pepper</span></div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><span style="font-family: courier;">Korean Dipping Sauce (optional):<br /><br />1 Tbsp sesame oil<br />3/8 tsp minced garlic<br />3/8 tsp minced onion<br />3/4 tsp roasted sesame seeds<br />3/4 tsp maple syrup (you can sub pancake syrup if you do not have maple)<br /><br /></span></div><div><span style="font-family: courier;">Mix the above ingredients in a bowl together. Set aside.<br /></span><div><br /></div><div style="text-align: left;"><span style="font-family: courier;">Additional ingredients:</span></div><div style="text-align: left;"><span style="font-family: courier;">4 large flour tortillas</span></div><div style="text-align: left;"><span style="font-family: courier;">iceberg lettuce, shredded</span></div><div style="text-align: left;"><span style="font-family: courier;">1/2 cilantro, julienned</span></div><div style="text-align: left;"><br /></div><div><div style="text-align: left;"><span style="font-family: courier;">Directions:</span></div><span style="font-family: courier;"><div style="text-align: left;"><br /></div><div style="text-align: left;">1. In a small bowl, mix the soy sauce, brown sugar, onion, ginger, garlic, red pepper flakes and black pepper together.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-b9ecUemeY6Q/YAXIhIIlH9I/AAAAAAADNUM/7G4YGh8rljMJ3zADcKLI-cNSSCHZ69OgQCPcBGAsYHg/s3024/20210117_173749.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-b9ecUemeY6Q/YAXIhIIlH9I/AAAAAAADNUM/7G4YGh8rljMJ3zADcKLI-cNSSCHZ69OgQCPcBGAsYHg/w400-h400/20210117_173749.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div></span></div><div><span style="font-family: courier;"><div style="text-align: left;">2. In a large pan on medium high, cook your ground beef until well done. Drain fat.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sf8x0xcjatg/YAXIoFfkPcI/AAAAAAADNUQ/_xbYswNtAiI9F0YRph4BibvN96cLZT8GACPcBGAsYHg/s3024/20210117_173948.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-sf8x0xcjatg/YAXIoFfkPcI/AAAAAAADNUQ/_xbYswNtAiI9F0YRph4BibvN96cLZT8GACPcBGAsYHg/w400-h400/20210117_173948.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div></span></div><div><span style="font-family: courier;"><div style="text-align: left;">3. Pour in the soy sauce mixture over the meat and combine together. Cook for 4-5 minutes stirring often.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JazvcWzr6nE/YAXIvJdnXrI/AAAAAAADNUU/NuGv19tBR-sUC93xNo3WRVaTV0BiS-bJgCPcBGAsYHg/s3024/20210117_173825.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-JazvcWzr6nE/YAXIvJdnXrI/AAAAAAADNUU/NuGv19tBR-sUC93xNo3WRVaTV0BiS-bJgCPcBGAsYHg/w400-h400/20210117_173825.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div></span><span style="font-family: courier;"><div style="text-align: left;">4. Remove from pan and sprinkle with green onions and sesame seeds. Set aside.</div></span></div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier;">5. In same pan on medium high heat, add cooking oil and onions. Cook onions until transparent.</span></div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2fWdTbiExDU/YAXJ45xRQ8I/AAAAAAADNU0/lEladA-UqgsX9oNglXuCunptjki7q2uQQCPcBGAsYHg/s3024/20210117_174749.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-2fWdTbiExDU/YAXJ45xRQ8I/AAAAAAADNU0/lEladA-UqgsX9oNglXuCunptjki7q2uQQCPcBGAsYHg/w400-h400/20210117_174749.jpg" width="400" /></a></div><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier;">6. Add cooked rice and stir until mixed with onions for 2 minutes.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: courier;">7. Add oyster sauce and and mix thoroughly with rice for 3-4 minutes.</span></div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_A4_5POP87k/YAXI4m6iOXI/AAAAAAADNUY/SmUstBRB1p8MFsnXinzNJl8EO5HaxYh0wCPcBGAsYHg/s3024/20210117_174911.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-_A4_5POP87k/YAXI4m6iOXI/AAAAAAADNUY/SmUstBRB1p8MFsnXinzNJl8EO5HaxYh0wCPcBGAsYHg/w400-h400/20210117_174911.jpg" width="400" /></a></div><br /></span></div><div style="text-align: left;"><span style="font-family: courier;">8. Make a well in the center of your pan and add whisked eggs. Using a spatula, mix with rice. Continue cooking until eggs are completely cooked. </span></div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GzsZQLBtBKE/YAXJA-nOTBI/AAAAAAADNUc/dGmMKsiPIHI0AKySEJq4SnQyXxswYNy9gCPcBGAsYHg/s3024/20210117_175038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-GzsZQLBtBKE/YAXJA-nOTBI/AAAAAAADNUc/dGmMKsiPIHI0AKySEJq4SnQyXxswYNy9gCPcBGAsYHg/w400-h400/20210117_175038.jpg" width="400" /></a></div><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier;">9. Remove rice from heat and place in a bowl. </span></div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier;">10. Wrap tortillas in damp paper towels and microwave for 30-45 seconds. </span></div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier;">11. Drain kimchi in a small strainer and slice into thin pieces. Place in a small bowl. </span></div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-49S2jF2HTCw/YAXJIuGvBEI/AAAAAAADNUg/L0UkkCQy7Uo9TAtztxS_P3ZkxyqOCcOcQCPcBGAsYHg/s3024/20210117_175932.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-49S2jF2HTCw/YAXJIuGvBEI/AAAAAAADNUg/L0UkkCQy7Uo9TAtztxS_P3ZkxyqOCcOcQCPcBGAsYHg/w400-h400/20210117_175932.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: left;"><span style="font-family: courier;">12. Place a tortilla on a place or flat surface and add 1/4 cup of meat,1/4 cup rice, two tablespoons of kimchi a small amount of lettuce and cilantro. Drizzle with dipping sauce (optional).</span></div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-isZN5v8s70s/YAXJPJ-ozEI/AAAAAAADNUk/io4j2L0MFAIT2MO2qQUNpWysjbxGCaPhgCPcBGAsYHg/s3024/20210117_180613.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-isZN5v8s70s/YAXJPJ-ozEI/AAAAAAADNUk/io4j2L0MFAIT2MO2qQUNpWysjbxGCaPhgCPcBGAsYHg/w400-h400/20210117_180613.jpg" width="400" /></a></div><br /></div><div><div style="text-align: left;"><span style="font-family: courier;">13. Fold one end of the tortilla over onto itself and tightly roll your burrito. Cut in half. Repeat with remaining tortillas. </span></div><div style="text-align: left;"><span style="font-family: courier;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xEk2wrjJg_8/YAXJe6T96kI/AAAAAAADNUo/zM6HWEIA57UH1roMiUZlW4B3X6jOSRIBwCPcBGAsYHg/s3024/20210117_180738.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-xEk2wrjJg_8/YAXJe6T96kI/AAAAAAADNUo/zM6HWEIA57UH1roMiUZlW4B3X6jOSRIBwCPcBGAsYHg/w400-h400/20210117_180738.jpg" width="400" /></a></div></div></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-39068759432390877212021-01-15T11:22:00.003-08:002021-01-15T21:33:44.258-08:00Easy Cheesy Beef & Shells<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5aSXAIeXZbg/YAHpeXsIdeI/AAAAAAADNNI/sfm3c-1fg9A6KHQecKK_K89aKz_39havQCPcBGAsYHg/s3024/20210114_121522.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-5aSXAIeXZbg/YAHpeXsIdeI/AAAAAAADNNI/sfm3c-1fg9A6KHQecKK_K89aKz_39havQCPcBGAsYHg/w640-h640/20210114_121522.jpg" width="640" /></a></div><span style="font-family: courier;"><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">This is such a simple recipe and is great for even the pickiest of eaters. My family finished this meal off with zero leftovers and no complaining whatsoever! You can make this a one pot to cut down on clean up by using the same pot you used to cook the pasta. Basically this is a one pan wonder that is guaranteed to make every tummy happy!</span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">For this recipe, you will need the following ingredients...</span></div><br />Ingredients:<br /><br />12 ounces medium pasta shells<br />1 tablespoon olive oil, plus 1 tsp for pasta water</span><div><span style="font-family: courier;">1 tsp salt<br />1 pound ground beef<br />½ medium onion, diced<br />4 cloves garlic, minced<br />2 teaspoons pasta seasoning or Italian seasoning<br />1 teaspoon paprika</span></div><div><span style="font-family: courier;">1 tsp dried parsley<br /></span><div><span style="font-family: courier;">1 tsp seasoning salt</span></div><div><span style="font-family: courier;">12 tsp finely ground pepper<br />2 tablespoon all-purpose flour<br />2 cups beef stock<br />1 15-ounce pasta sauce</span></div><div><span style="font-family: courier;">2 tsp sugar<br />¾ cup heavy cream<br />1 1/2 C shredded sharp cheddar cheese, grated<br /><br />Directions:<br /><br />1. In a large pot add 1 tsp salt and 1 tsp olive oil. Add 12 cups of water. Boil and cook pasta according to package instructions. Drain and set aside.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TUHG6gE-B4U/YAHpkIYzI-I/AAAAAAADNNM/oeCZsKjGcTgJ7fwd-uK-SwlLFBf6pHV1gCPcBGAsYHg/s3024/20210114_115429.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-TUHG6gE-B4U/YAHpkIYzI-I/AAAAAAADNNM/oeCZsKjGcTgJ7fwd-uK-SwlLFBf6pHV1gCPcBGAsYHg/w400-h400/20210114_115429.jpg" width="400" /></a></div><span style="font-family: courier;"><br />2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until brown, about 3-5 minutes, crumbling the ground beef. Drain excess fat and set aside.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sJkUJGXeu2g/YAHp8ITrh4I/AAAAAAADNNc/Z9sRq4qo-m4x66QADShaNFPWJHmaCmH1ACPcBGAsYHg/s3024/20210114_114711.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-sJkUJGXeu2g/YAHp8ITrh4I/AAAAAAADNNc/Z9sRq4qo-m4x66QADShaNFPWJHmaCmH1ACPcBGAsYHg/w400-h400/20210114_114711.jpg" width="400" /></a></div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: courier;">3. Add onion to the skillet, cook stirring frequently until translucent, about 2-3 minutes.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-W_qjdxB252c/YAHpw0Pi9uI/AAAAAAADNNU/21oDioDJWMoGNuca4AQhTRZ11HeGOlhdgCPcBGAsYHg/s3024/20210114_115033.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-W_qjdxB252c/YAHpw0Pi9uI/AAAAAAADNNU/21oDioDJWMoGNuca4AQhTRZ11HeGOlhdgCPcBGAsYHg/w400-h400/20210114_115033.jpg" width="400" /></a></div><br /></div><div><span style="font-family: courier;">4. Stir in garlic, pasta or Italian seasoning, paprika, dried parsley and seasoning salt. Cook for 1 minute. <br /><br /></span></div><div><span style="font-family: courier;">5. Whisk in flour until lightly browned, about 1 minute.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-U4xTjzZuPhA/YAHqDZXb2JI/AAAAAAADNNg/n4AJQtPlwfERXhBlGDcwOY7MVZxHMiLNwCPcBGAsYHg/s3024/20210114_115629.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-U4xTjzZuPhA/YAHqDZXb2JI/AAAAAAADNNg/n4AJQtPlwfERXhBlGDcwOY7MVZxHMiLNwCPcBGAsYHg/w400-h400/20210114_115629.jpg" width="400" /></a></div></div><div><br /></div><div><span style="font-family: courier;">6. Gradually whisk in beef stock, pasta sauce and sugar. Bring to a boil, reduce heat and simmer, stirring occasionally until reduced and slightly thickened, about 6-8 minutes.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SFFGF5mOnRU/YAHqMRHFzMI/AAAAAAADNNo/j79-DJFkTVwkLW243TLMaCG-4v0FFNoXQCPcBGAsYHg/s3024/20210114_115855.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-SFFGF5mOnRU/YAHqMRHFzMI/AAAAAAADNNo/j79-DJFkTVwkLW243TLMaCG-4v0FFNoXQCPcBGAsYHg/w400-h400/20210114_115855.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7R6M_Btholk/YAHqT8sxmXI/AAAAAAADNNs/4jj1oaWaxQAhbK1dXheKsrLJj5vMe3OjACPcBGAsYHg/s3024/20210114_120415.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-7R6M_Btholk/YAHqT8sxmXI/AAAAAAADNNs/4jj1oaWaxQAhbK1dXheKsrLJj5vMe3OjACPcBGAsYHg/w400-h400/20210114_120415.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: courier;">7. Stir in pasta, beef and heavy cream and heat through. Season with salt and pepper to taste.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DEB5_5GwfwE/YAHqY0tKtMI/AAAAAAADNNw/mQ5xR7tsMn4aUhi-SmBK3M_Szf0Ik2DcgCPcBGAsYHg/s3024/20210114_120822.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-DEB5_5GwfwE/YAHqY0tKtMI/AAAAAAADNNw/mQ5xR7tsMn4aUhi-SmBK3M_Szf0Ik2DcgCPcBGAsYHg/w400-h400/20210114_120822.jpg" width="400" /></a></div><span style="font-family: courier;"><br />8. Stir in cheese until melted.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-F-fF6lx7GUI/YAHql_-fg7I/AAAAAAADNN4/ruDq85eMYOYAEaP6era9FHu1Fg_Bt2cGwCPcBGAsYHg/s3024/20210114_121211.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-F-fF6lx7GUI/YAHql_-fg7I/AAAAAAADNN4/ruDq85eMYOYAEaP6era9FHu1Fg_Bt2cGwCPcBGAsYHg/w400-h400/20210114_121211.jpg" width="400" /></a></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-75653799286398881912021-01-12T15:43:00.002-08:002021-01-16T07:58:15.198-08:00Creamy Chicken Noodle Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fwAss9zYcKM/X_4yU1ayZqI/AAAAAAADNDw/TimKSLQ_SioqNQ3lo99v4gFRG8IJ80wcwCPcBGAsYHg/s1328/Screenshot_20210105-163247_Snapseed.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1277" data-original-width="1328" height="616" src="https://1.bp.blogspot.com/-fwAss9zYcKM/X_4yU1ayZqI/AAAAAAADNDw/TimKSLQ_SioqNQ3lo99v4gFRG8IJ80wcwCPcBGAsYHg/w640-h616/Screenshot_20210105-163247_Snapseed.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">The perfect soup for a cold and story day. There is just something about homemade soup that feeds the body and the soul. I love this recipe for Creamy Chicken Noodle Soup because it is easy to make and tastes even better the second day. Whenever we pick up a rotisserie chicken from Costco, I always make this soup for my family. </span><span style="font-family: courier;">Another thing I love about this soup is that it freezes well and is great for those hectic nights when you do not have time or the desire to cook. It is really hard to feed your family healthy meals when you come home from work, but if you plan ahead and prep a little on the weekends, you can always have some hearty homemade food that is ready to go. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">For this recipe you will need the following ingredients...</span></div><span style="font-family: courier;">Ingredients:<br /><br />2 sticks celery, finely chopped<br />1- 12 ounce bag of crinkle carrots<br />1/2 medium onion chopped<br />1 tablespoon olive oil<br />1 tablespoon butter<br />3 cloves garlic minced<br />1/4 cup flour<br />4 cups chicken broth</span><div><span style="font-family: courier;">1 tsp seasoning salt</span></div><div><span style="font-family: courier;">1 tsp sugar<br />1 1/2 pounds rotisserie chicken with skin and bones removed<br />1/4 teaspoon Italian seasoning</span><div><span style="font-family: courier;">1 cup heavy whipping cream<br />8 ounce of linguine noodles(about 1/2 of a box)<br />Salt & pepper to taste<br />1 tablespoon fresh parsley, chopped<br /><br />Directions:<br /><br />1. Cook the celery, carrots, and onion with the butter & oil in a large soup pot over medium-high heat for 5-7 minutes.</span><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lx6oMAe2V9w/X_4xcuCmKQI/AAAAAAADNDc/Q-HVN_W6AfUCvaRBWuLrsk81JsP2h9ZkwCPcBGAsYHg/s3024/20210104_104547.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-lx6oMAe2V9w/X_4xcuCmKQI/AAAAAAADNDc/Q-HVN_W6AfUCvaRBWuLrsk81JsP2h9ZkwCPcBGAsYHg/w400-h400/20210104_104547.jpg" width="400" /></a></div><div><span style="font-family: courier;"><br />2. Stir in the garlic and cook for about 30 seconds.</span></div><div><span style="font-family: courier;"><br />3. Stir in the flour and cook for about a minute.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNR9mx8wYyVg6UtTouawCS2auTbHZrz8G-nnFIKzLRIeZui2FDuXbzpi3jN6Rodno3FacDsvuc2Wx6vMpadFJ_WDywnaVMmLtYDGPSAPVWddFXg2b6-3-hj-U5LAXZxdg81NkI74OOkkk/s3024/20210104_110210.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNR9mx8wYyVg6UtTouawCS2auTbHZrz8G-nnFIKzLRIeZui2FDuXbzpi3jN6Rodno3FacDsvuc2Wx6vMpadFJ_WDywnaVMmLtYDGPSAPVWddFXg2b6-3-hj-U5LAXZxdg81NkI74OOkkk/w400-h400/20210104_110210.jpg" width="400" /></a></div><br /></div><div><span style="font-family: courier;">4. Pour in the chicken broth and stir until the flour has dissolved. Add in the seasoning salt, sugar, chicken, Italian seasoning and cream. Increase the heat to high and bring the soup to a slight boil. Cover the pot with the lid slightly ajar.</span></div><div><br /></div><div><span style="font-family: courier;">5. Reduce the heat so it is simmering gently. Let it cook for 15 minutes.</span></div><div><span style="font-family: courier;"><br />6. Stir in the noodles and cover the pot again (lid slightly ajar) for a further 8-10 minutes. I like to stir it halfway just to ensure the noodles aren't sticking.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pB7601yYfgo/X_4yLB-lkBI/AAAAAAADNDo/0QZMEBFuFHs7td9g08qsefw0icBbVctLgCPcBGAsYHg/s3024/20210104_112015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-pB7601yYfgo/X_4yLB-lkBI/AAAAAAADNDo/0QZMEBFuFHs7td9g08qsefw0icBbVctLgCPcBGAsYHg/w400-h400/20210104_112015.jpg" width="400" /></a></div><br /></div><div><span style="font-family: courier;">7. Season the soup with salt & pepper to taste, and stir in the fresh parsley. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qVovDtKuUcA/X_4ycrrisWI/AAAAAAADND0/Y7UU0KnLB-UxhOznDEvExxNzNrAMLoi3gCPcBGAsYHg/s1482/Screenshot_20210105-163321_Snapseed.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1482" data-original-width="1328" height="400" src="https://1.bp.blogspot.com/-qVovDtKuUcA/X_4ycrrisWI/AAAAAAADND0/Y7UU0KnLB-UxhOznDEvExxNzNrAMLoi3gCPcBGAsYHg/w359-h400/Screenshot_20210105-163321_Snapseed.jpg" width="359" /></a></div></div></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-85551083172381409892021-01-12T15:21:00.004-08:002021-01-16T08:00:17.577-08:00Easy Hawaiian Huli Huli Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PjoudLD-cj4/X_4s5nU9X8I/AAAAAAADNCg/wou1VOc3vxsY4Pj9t_feS3ALF7triCjXwCPcBGAsYHg/s3024/20210111_173604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-PjoudLD-cj4/X_4s5nU9X8I/AAAAAAADNCg/wou1VOc3vxsY4Pj9t_feS3ALF7triCjXwCPcBGAsYHg/w640-h640/20210111_173604.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">This is one of my all time favorite recipes! I love grilled chicken and there are so many different kinds of marinades you can use to flavor your meat. I will say that the longer you allow the meat to marinate-the more flavorful it will become. I like to marinate my meat for 24 hours, but I know that is not always possible. Not only will you get a more flavorful meat, but your meat will be fall apart tender as well. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">This marinade is pretty sweet, so you will definitely want to serve in with some steamed white rice and a side of vegetables. The leftover thickened marinade also makes a great sauce you can drizzle over your rice and vegetables as well. Enjoy!</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-y9N3xuW547Y/X_4s_EGzFYI/AAAAAAADNCs/j1JaPOlckFww7cE2HjFatbzlup2vvDuXACPcBGAsYHg/s3024/20210111_170626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-y9N3xuW547Y/X_4s_EGzFYI/AAAAAAADNCs/j1JaPOlckFww7cE2HjFatbzlup2vvDuXACPcBGAsYHg/w400-h400/20210111_170626.jpg" width="400" /></a></div><br /><span style="font-family: courier;"><br />Ingredients:<br /><br />4 lbs. boneless skinless chicken thighs<br />12 oz. pineapple juice<br />1/2 cup soy sauce<br />1/2 cup brown sugar<br />1/4 cup rice vinegar<br />1/3 cup ketchup<br />1 tsp minced fresh garlic<br />1 tsp minced fresh ginger<br />1 Tbsp worcestershire sauce<br />1 Tbsp cornstarch<br />green onion thinly sliced for garnish</span><div><span style="font-family: courier;">toasted sesame seeds</span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">For this recipe you will need the following ingredients...<br /><br />Instructions:<br /><br />1. Mix together all ingredients but chicken, cornstarch and green onion. Set aside 1 cup of marinade.</span><div><span style="font-family: courier;"><br />2. Pour remaining marinade over chicken in a bowl or zippered plastic bag and refrigerate for at least 3 hours. It would be even better if you could leave it to marinade for 24 hours.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rM0MiDSbAUY/X_4tag2OD4I/AAAAAAADNC8/I5a5dYUjKvk7PALGGyQDC1Qu4xzVOOMMwCPcBGAsYHg/s3024/20210111_162616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-rM0MiDSbAUY/X_4tag2OD4I/AAAAAAADNC8/I5a5dYUjKvk7PALGGyQDC1Qu4xzVOOMMwCPcBGAsYHg/w400-h400/20210111_162616.jpg" width="400" /></a></div><br /></div><div><span style="font-family: courier;">3. In a saucepan combine 1 cup of reserved marinade and cornstarch, stir and heat until thickened. </span><span style="font-family: courier;">Discard marinade from chicken.</span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">4. Place chicken on grill over medium heat. Cook on each side, turning several times and brushing chicken with thickened marinade after each turn. Grill until cooked through and glaze has thickened.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qxzqDLqIgkI/X_4tjowi9kI/AAAAAAADNDA/NUvJEVZHiwcanU9loxnTzCJiVDGP-n_0ACPcBGAsYHg/s3024/20210111_170536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-qxzqDLqIgkI/X_4tjowi9kI/AAAAAAADNDA/NUvJEVZHiwcanU9loxnTzCJiVDGP-n_0ACPcBGAsYHg/w400-h400/20210111_170536.jpg" width="400" /></a></div><br /></div><div><span style="font-family: courier;">5. Garnish with green onions and toasted sesame seeds. Serve on a bed of steamed rice and serve with a side of macaroni salad.<br /></span><br /></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-64777076260182295172021-01-12T15:12:00.002-08:002021-01-12T15:12:17.747-08:00Homemade Cheesy Bread<div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-27BT_8TWlVY/X_4rhAVOKmI/AAAAAAADNCI/uJv8vZzyJJkEGwkEf1OTRyuF3hUjzFoMQCPcBGAsYHg/s3024/20210112_141528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-27BT_8TWlVY/X_4rhAVOKmI/AAAAAAADNCI/uJv8vZzyJJkEGwkEf1OTRyuF3hUjzFoMQCPcBGAsYHg/w640-h640/20210112_141528.jpg" width="640" /></a></div><div><br /></div><span style="font-family: courier;">There's nothing better than the smell of bread cooking in the oven. The entire house smells like grilled cheese! This quick and easy bread is delicious and makes a great side to any meal. You can also use the bread to make amazing sandwiches...mmmm, grilled cheese. Anyway you decide to eat it, you will not be sorry that you spent a few hours to make this soft, satisfying cheesy bread. We are having this tonight with my homemade beef and barley soup...so good!</span><br /><span style="font-family: courier;"><br /></span></div><span style="font-family: courier;"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gDWx1ExSBKo/X_4rmkN18XI/AAAAAAADNCM/mZO89r86wLEjsCU5h8IY0dFAJY3lmzK4wCPcBGAsYHg/s4032/20210112_141809_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-gDWx1ExSBKo/X_4rmkN18XI/AAAAAAADNCM/mZO89r86wLEjsCU5h8IY0dFAJY3lmzK4wCPcBGAsYHg/w480-h640/20210112_141809_01.jpg" width="480" /></a></div><span style="font-family: courier;"><br /></span></div>For this recipe you will need the following ingredients...<br /><br /><br /><b>Ingredients:</b><br /><br />3 C warm water<br /><br />1 pkg instant yeast<br /><br />2 tsp salt<br /><br />2 tsp sugar<br /><br />2 1/2 c sharp cheddar cheese, grated<br /><br />5 1/2-6 C bread flour<br /><br /><b>Directions:</b></span><div><span style="font-family: courier;"><br /></span><div><span style="font-family: courier;">1. </span><span style="font-family: courier;">In a large mixing bowl, combine 3 cups of warm water, 2 teaspoons of yeast, 2 teaspoons of salt and 2 teaspoons of sugar. </span><span style="font-family: courier;">Stir ingredients and set aside for several minutes.</span></div><div><br /></div><div><span style="font-family: courier;">2. </span><span style="font-family: courier;">Combine to your yeast mixture, 5 1/2 cups of flour (add more if dough is too wet) and 11/2 cup of cheese . Stir all of the ingredients until combined.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zl2RX4dfpO0/X_4qdXPPAyI/AAAAAAADNBs/1adsiu9v25AAvnUdFK8rIsYqmfenqzbMQCPcBGAsYHg/s3024/20210112_120316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-zl2RX4dfpO0/X_4qdXPPAyI/AAAAAAADNBs/1adsiu9v25AAvnUdFK8rIsYqmfenqzbMQCPcBGAsYHg/w400-h400/20210112_120316.jpg" width="400" /></a></div><div><span style="font-family: courier;"><br />3. Cover your dough with plastic wrap.<br /><br />4. Knead your dough on a floured surface and knead for three minutes.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GkKZ_su_yZM/X_4qkAFABSI/AAAAAAADNBw/rqgR_nTBUfA9uG0SHociKzrsvzgKsK05QCPcBGAsYHg/s2865/20210112_142810.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2823" data-original-width="2865" height="394" src="https://1.bp.blogspot.com/-GkKZ_su_yZM/X_4qkAFABSI/AAAAAAADNBw/rqgR_nTBUfA9uG0SHociKzrsvzgKsK05QCPcBGAsYHg/w400-h394/20210112_142810.jpg" width="400" /></a></div><span style="font-family: courier;"><br />5. Cut the dough in half, put in loaf pans and then top with remaining grated cheese.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3B4nryL1zw4/X_4qxl--o0I/AAAAAAADNB0/LDP77aGocMAxZHxDkBZLo-nbBhKIJ2_ZQCPcBGAsYHg/s2971/20210112_142749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2876" data-original-width="2971" height="388" src="https://1.bp.blogspot.com/-3B4nryL1zw4/X_4qxl--o0I/AAAAAAADNB0/LDP77aGocMAxZHxDkBZLo-nbBhKIJ2_ZQCPcBGAsYHg/w400-h388/20210112_142749.jpg" width="400" /></a></div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">6. Cover the dough with the towel again and place in a warm area for 30 minutes.<br /><br />7. Put in a preheated 400° oven for 15 minutes.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WtWHZb8vQBo/X_4q5ENkD9I/AAAAAAADNB4/d-lLsE22_3UIUs73PjPJptOt8XNo2xyDgCPcBGAsYHg/s2926/20210112_142659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2070" data-original-width="2926" height="283" src="https://1.bp.blogspot.com/-WtWHZb8vQBo/X_4q5ENkD9I/AAAAAAADNB4/d-lLsE22_3UIUs73PjPJptOt8XNo2xyDgCPcBGAsYHg/w400-h283/20210112_142659.jpg" width="400" /></a></div><span style="font-family: courier;"><br />8. After 15 minutes, loosely place aluminum foil on top of the loaves and lower the temperature down to 350° and bake for 35 minutes.<br /><br />9. After 35 minutes, remove the foil and continue baking for the last 10 minutes.</span></div></div></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">10. Remove from oven and allow to cool 15 minutes before slicing. Serve warm with butter. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qvJ4dbr7LQo/X_4rCDLW1dI/AAAAAAADNB8/nxQ30cxa98QftV_vycsFu-jdXuI0Hsz5gCPcBGAsYHg/s3024/20210112_140951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-qvJ4dbr7LQo/X_4rCDLW1dI/AAAAAAADNB8/nxQ30cxa98QftV_vycsFu-jdXuI0Hsz5gCPcBGAsYHg/w400-h400/20210112_140951.jpg" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">11. Use leftover bread for the most amazing sandwiches!</span></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-62641817481657536462021-01-10T13:57:00.000-08:002021-01-10T13:57:07.467-08:00Quick Mongolian Beef Noodles<div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KPJ0k41CUOQ/X_t1T0SQlLI/AAAAAAADM7g/NZvZvK_17hEKUS8y-DMYtuJaP_vyjPvZQCPcBGAsYHg/s3024/20210108_185751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-KPJ0k41CUOQ/X_t1T0SQlLI/AAAAAAADM7g/NZvZvK_17hEKUS8y-DMYtuJaP_vyjPvZQCPcBGAsYHg/w640-h640/20210108_185751.jpg" width="640" /></a></div><br /></div><div><span style="font-family: courier;">This recipe has become our new family favorite as it is full of flavor and so easy to prepare. The addition of Hoison sauce gives the sauce a rich flavor that I really love. You can usually find Hoison sauce in your local grocery store in the section with the international foods. Because I am half Vietnamese, I have always had a bottle of Hoison sauce in the fridge as we use it in many of our Asian recipes. </span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">This recipe will be very salty if you do not use low sodium soy sauce, so make sure that you pick up a bottle of it along with your Hoison sauce and sesame seeds. Sesame seeds can easily be toasted in a frying pan on medium heat. Just make sure you stir with often and keep an eye on them as they can go from toasted to black really quickly. It will only take a few minutes to toast them in your pan. </span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">This is a great main dish that can easily be doubled. We make a double batch to feed four, but the portions are pretty hearty in size. I hope you enjoy this recipe as much as we do!</span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">For this recipe, you will need the following ingredients...</span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;"><br /></span></div><span style="font-family: courier;">Ingredients:</span><div><span style="font-family: courier;"><br />1 lb. lean ground beef<br />4 tsp minced ginger<br />6 cloves garlic, minced</span></div><div><span style="font-family: courier;">2 tsp salt (for pasta water)</span></div><div><span style="font-family: courier;">1 tbsp olive oil(for pasta water)<br />1/2 cup low sodium soy sauce<br />1/2 cup of beef broth<br />1/2 cup brown sugar<br />6 tbsp hoisin sauce<br />1/2 tsp red pepper flakes<br />1/2 tsp black pepper<br />1 box of Linguine Noodles<br />cilantro, diced for garnish</span></div><div><span style="font-family: courier;">toasted sesame seeds for garnish<br /><br />Directions:</span><div><span style="font-family: courier;"><br /></span><div><span style="font-family: courier;">1. In a medium skillet with high sides on the stovetop, brown the ground beef along with the ginger and garlic until beef is cooked through. Use the back of a wooden spoon to make sure meat is broken up well. Drain any fat and return the pan to the stovetop.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZwyAchUI-v8/X_t1baWOSDI/AAAAAAADM7k/0dePfNUA6rctnJZjRbJQnWXv86EthKuXACPcBGAsYHg/s3024/20210108_181410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-ZwyAchUI-v8/X_t1baWOSDI/AAAAAAADM7k/0dePfNUA6rctnJZjRbJQnWXv86EthKuXACPcBGAsYHg/w400-h400/20210108_181410.jpg" width="400" /></a></div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">2.While the ground beef is cooking, get a pot of water started for your pasta noodles. Be sure to salt and olive oil to the water so that your noodles soak up that flavor and do not stick together.</span></div><div><span style="font-family: courier;"><br />3. Combine the remaining ingredients -- the soy sauce, beef broth brown sugar, red pepper flakes, pepper, and hoisin sauce in a small dish and pour into ground beef mixture.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEQOxJKYkvgSPDbgA75fHYoaCfsuSUaMJn2U2e1VW1idn59KujQapL9gf8dTr24mhaEYsgBkicExcVVeXB4bjSrVmtaNpB8AobYTY5ic9QC_8uIQ6HyQIiSkBRtQVvD4fuWJ85ZdZG9s/s3024/20210108_183544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEQOxJKYkvgSPDbgA75fHYoaCfsuSUaMJn2U2e1VW1idn59KujQapL9gf8dTr24mhaEYsgBkicExcVVeXB4bjSrVmtaNpB8AobYTY5ic9QC_8uIQ6HyQIiSkBRtQVvD4fuWJ85ZdZG9s/w400-h400/20210108_183544.jpg" width="400" /></a></div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">4. Let them saute in the pan for about ten minutes to allow the ground beef to absorb the flavors.</span></div><div><span style="font-family: courier;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-12gdjXyDQnk/X_t1_20r2XI/AAAAAAADM70/xftD7VAY7pQc9jqjz02vZlp0XH6KK4SiQCPcBGAsYHg/s3024/20210108_184122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-12gdjXyDQnk/X_t1_20r2XI/AAAAAAADM70/xftD7VAY7pQc9jqjz02vZlp0XH6KK4SiQCPcBGAsYHg/w400-h400/20210108_184122.jpg" width="400" /></a></div><div><br /></div><div><span style="font-family: courier;">5. Once your pasta is done cooking, transfer the noodles to the ground beef mixture. Mix thoroughly and allow to cook on medium-high for approximately ten minutes to allow the sauce to thicken. Gently flip the mixture while you wait for the mixture to thicken.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--sz3I15DOMU/X_t2HMcFa_I/AAAAAAADM74/dpDIgDYL_lEyC3HNv2xOXBsnGTiKAZzHQCPcBGAsYHg/s3024/20210108_184841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/--sz3I15DOMU/X_t2HMcFa_I/AAAAAAADM74/dpDIgDYL_lEyC3HNv2xOXBsnGTiKAZzHQCPcBGAsYHg/w400-h400/20210108_184841.jpg" width="400" /></a></div><br /></div><div><span style="font-family: courier;">6. Remove from heat and divide among pasta dishes. Sprinkle with finely chopped cilantro and sesame seeds. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-K4FOZ5E56Qs/X_t2NQ0h9VI/AAAAAAADM78/DQMwScYcTHQ7djDKCW-2KFxEzDb6joBgwCPcBGAsYHg/s3024/20210108_185721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-K4FOZ5E56Qs/X_t2NQ0h9VI/AAAAAAADM78/DQMwScYcTHQ7djDKCW-2KFxEzDb6joBgwCPcBGAsYHg/w400-h400/20210108_185721.jpg" width="400" /></a></div></div><div><span style="font-family: courier;">Top with green onions and toasted sesame seeds for the perfect noodle dish.</span><div data-settings="{"general":{"contentSelector":false},"shouldRun":false,"buttonSVG":{"facebook":{"path":"M17.12 0.224v4.704h-2.784q-1.536 0-2.080 0.64t-0.544 1.92v3.392h5.248l-0.704 5.28h-4.544v13.568h-5.472v-13.568h-4.544v-5.28h4.544v-3.904q0-3.328 1.856-5.152t4.96-1.824q2.624 0 4.064 0.224z","width":18,"height":32},"twitter":{"path":"M28.928 7.296q-1.184 1.728-2.88 2.976 0 0.256 0 0.736 0 2.336-0.672 4.64t-2.048 4.448-3.296 3.744-4.608 2.624-5.792 0.96q-4.832 0-8.832-2.592 0.608 0.064 1.376 0.064 4.032 0 7.168-2.464-1.888-0.032-3.36-1.152t-2.048-2.848q0.608 0.096 1.088 0.096 0.768 0 1.536-0.192-2.016-0.416-3.328-1.984t-1.312-3.68v-0.064q1.216 0.672 2.624 0.736-1.184-0.8-1.888-2.048t-0.704-2.752q0-1.568 0.8-2.912 2.176 2.656 5.248 4.256t6.656 1.76q-0.16-0.672-0.16-1.312 0-2.4 1.696-4.064t4.064-1.696q2.528 0 4.224 1.824 1.952-0.384 3.68-1.408-0.672 2.048-2.56 3.2 1.664-0.192 3.328-0.896z","width":30,"height":32},"pinterest":{"path":"M0 10.656q0-1.92 0.672-3.616t1.856-2.976 2.72-2.208 3.296-1.408 3.616-0.448q2.816 0 5.248 1.184t3.936 3.456 1.504 5.12q0 1.728-0.32 3.36t-1.088 3.168-1.792 2.656-2.56 1.856-3.392 0.672q-1.216 0-2.4-0.576t-1.728-1.568q-0.16 0.704-0.48 2.016t-0.448 1.696-0.352 1.28-0.48 1.248-0.544 1.12-0.832 1.408-1.12 1.536l-0.224 0.096-0.16-0.192q-0.288-2.816-0.288-3.36 0-1.632 0.384-3.68t1.184-5.152 0.928-3.616q-0.576-1.152-0.576-3.008 0-1.504 0.928-2.784t2.368-1.312q1.088 0 1.696 0.736t0.608 1.824q0 1.184-0.768 3.392t-0.8 3.36q0 1.12 0.8 1.856t1.952 0.736q0.992 0 1.824-0.448t1.408-1.216 0.992-1.696 0.672-1.952 0.352-1.984 0.128-1.792q0-3.072-1.952-4.8t-5.12-1.728q-3.552 0-5.952 2.304t-2.4 5.856q0 0.8 0.224 1.536t0.48 1.152 0.48 0.832 0.224 0.544q0 0.48-0.256 1.28t-0.672 0.8q-0.032 0-0.288-0.032-0.928-0.288-1.632-0.992t-1.088-1.696-0.576-1.92-0.192-1.92z","width":23,"height":32}}}" id="mv-grow-data" style="border: 0px; box-sizing: inherit; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 18px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></div><div class="adhesion_wrapper mv-dynamic-size adhesion_container" data-wrapper="adhesion_mobile" id="adhesion_mobile_wrapper" style="align-items: center; background-color: rgba(0, 0, 0, 0.9); border: 0px; bottom: 0px; box-sizing: inherit; display: flex; flex-direction: row; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 18px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; justify-content: center; left: 0px; line-height: inherit; margin: 0px; max-height: 90px; min-height: 50px; padding: 0px; position: fixed; right: 0px; text-align: center; vertical-align: baseline; width: 980.286px; z-index: 2147483646;"></div></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-89191537171228865612021-01-07T14:48:00.007-08:002021-01-07T14:48:51.866-08:00Beef & Root Vegetable Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dZu2oTgt7TE/X_eK4xEVd_I/AAAAAAADM18/2aazYg3NKC0UpOyW_ikk6_A8pUgTIKBEQCPcBGAsYHg/s3024/20210102_210458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-dZu2oTgt7TE/X_eK4xEVd_I/AAAAAAADM18/2aazYg3NKC0UpOyW_ikk6_A8pUgTIKBEQCPcBGAsYHg/w640-h640/20210102_210458.jpg" width="640" /></a></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">This recipe for Beef & Root Vegetable Soup is perfect for cold winter days. The soup tastes better with each day, so make sure to make extra as you will definitely want leftovers. </span><span style="font-family: courier;">This soup is made with simple ingredients that are full of flavor and nutrients. Serve with some warm buttered bread and sprinkle with some Parmesan cheese and you have a simple weekday dinner that everyone will love!</span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">For this recipe, you will need the following ingredients...</span></div><br /><div><span style="font-family: courier;">Ingredients:<br /><br />1 lb 80/20 ground beef, browned and drained of fat</span></div><div><span style="font-family: courier;">1 small onion, finely diced<br />2 cloves garlic, minced or pressed</span></div><div><span style="font-family: courier;">2 large stalks of celery sliced<br />2 teaspoon seasoning salt</span></div><div><span style="font-family: courier;">1/2 tsp finely ground black pepper<br /></span><div><span style="font-family: courier;">1 tbsp olive oil</span></div><div><span style="font-family: courier;">1 large turnip, peeled and cubed</span></div><div><span style="font-family: courier;">1 large parsnip, peeled and cubed</span></div><div><span style="font-family: courier;">2 large carrots, peeled and sliced</span></div><div><span style="font-family: courier;">2 large red potatoes, peeled and cubed</span></div><div><span style="font-family: courier;">2 cans (14.5 oz each) beef broth</span></div><div><span style="font-family: courier;">4 Tablespoons of tomato powder* (you can find this on Amazon)<br />1 teaspoon Worcestershire sauce<br />1 teaspoon dried parsley<br />1/2 teaspoon dried basil<br />salt & pepper, to taste</span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">*Tomato powder is something I always have in my arsenal of spices. It comes in handy when you do not have tomato soup or canned tomatoes for a recipe because you can use this instead. Trust me...you will love it!<br /><br />Instructions:<br /><br />1. Preheat oven to 350 degrees F. </span></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uPTTRfy1GL4/X_ePkqI6R5I/AAAAAAADM2Y/z8RxLSwdJOYVToTJnl3veF5-7y_Mn-ueQCPcBGAsYHg/s3024/20210102_101614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-uPTTRfy1GL4/X_ePkqI6R5I/AAAAAAADM2Y/z8RxLSwdJOYVToTJnl3veF5-7y_Mn-ueQCPcBGAsYHg/s320/20210102_101614.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: courier;">2. In a soup pot, over medium-high heat, brown the ground beef, onion, garlic, celery, seasoning salt and pepper until no longer pink. Break up meat in crumbles as it cooks. Drain and return to the soup pot.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--mefeKMpu9k/X_ePO34sAPI/AAAAAAADM2M/Y3PW2Ut0t-wBJSNBVYQ7rRCm5Hj_WfeUACPcBGAsYHg/s2998/20210102_094228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2486" data-original-width="2998" height="331" src="https://1.bp.blogspot.com/--mefeKMpu9k/X_ePO34sAPI/AAAAAAADM2M/Y3PW2Ut0t-wBJSNBVYQ7rRCm5Hj_WfeUACPcBGAsYHg/w400-h331/20210102_094228.jpg" width="400" /></a></div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">3. On an oiled baking sheet add cut root vegetables and coat them with oil. Bake them for approximately 30 minutes or until soft. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2LlDpEzsCyg/X_ePVkBG4ZI/AAAAAAADM2Q/tz4Mj1dR4M49PszFEw_xp46oM4Qo_0sSACPcBGAsYHg/s3024/20210102_102704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-2LlDpEzsCyg/X_ePVkBG4ZI/AAAAAAADM2Q/tz4Mj1dR4M49PszFEw_xp46oM4Qo_0sSACPcBGAsYHg/w400-h400/20210102_102704.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8aod-Kpityc/X_ePrXHgBSI/AAAAAAADM2c/uT-M9VoD5ak3FyCO2dHWyxlPpu9rKPKYACPcBGAsYHg/s3024/20210102_112435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="2863" height="400" src="https://1.bp.blogspot.com/-8aod-Kpityc/X_ePrXHgBSI/AAAAAAADM2c/uT-M9VoD5ak3FyCO2dHWyxlPpu9rKPKYACPcBGAsYHg/w379-h400/20210102_112435.jpg" width="379" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: courier;">3. Add cooked root vegetable, beef broth, tomato powder, Worcestershire sauce, parsley and basil. Stir to combine. Bring to a boil. Once boiling, cover with a lid and reduce heat to medium-low. Let simmer for at least 45 minutes for the flavors to combine. If you want a thicker soup, you take 1 tablespoon of cornstarch and three tablespoon of cold water mixed in a small bowl and slowly stir it into the soup for a thicker more stew like consistency. </span><br /></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-35049529347983211402021-01-07T14:16:00.004-08:002021-01-07T14:16:51.269-08:00Homemade Pretzel Bites<div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6_nM08JqRnk/X_eE8CDGW2I/AAAAAAADM1c/5SPRy_o7paUwia-VhbecN_mQOIJoFqHDQCLcBGAsYHQ/s2048/136045926_1112227182550879_7576167363067083817_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-6_nM08JqRnk/X_eE8CDGW2I/AAAAAAADM1c/5SPRy_o7paUwia-VhbecN_mQOIJoFqHDQCLcBGAsYHQ/w480-h640/136045926_1112227182550879_7576167363067083817_n.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">Baking has always been one of my favorite things to do. I pretty much taught myself to bake at the age of ten. From the first attempt at making donuts that were as hard as rocks (I did not realize you had to fry them in oil) I have come a long way in my baking skills. I love trying out new recipes and learning about new ingredients. Going into a kitchen store is a dangerous place for my to be as I pretty much want every single item I see. </span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">Over Winter Break, my youngest daughter and I were shopping and stopped to look around in Williams and Sonoma. We were walking around and looking at all of the beautiful baking pans and she announced that she really wants to learn how to bake. I was so excited and could not wait to get started!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">We decided to start with an easy recipe for pretzel bites. The dough is pretty simple to make and does not require a lot of special ingredients or use of specialty tools. </span><span style="font-family: courier;">I have to say that for her first try at baking she did a very good job and needed just a little help. She is now officially hooked on baking and cooking and has become addicted to pinning recipes on Pinterest to try at home.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">This simple recipe is quick and easy and can be doubled to make enough for a large crowd. They are great just brushed with butter right out of the oven or dipped in cheese sauce. You could even make these sweet by not adding salt and once they come out of the oven brushing them with melted butter and shaking them up in a bag filled with cinnamon and sugar. Yummy!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">We hope you enjoy making thee bagels bites as much as we did!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">-Miranda </span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">For this recipe, you will need the following...</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;"><br /></span></div></div></div><span style="font-family: courier;">Ingredients:<br /><br />1 1/2 cups warm (110-115°F) water<br />1 Tablespoon sugar<br />2 teaspoons salt<br />1 (1/4-ounce) package active dry yeast<br />4 1/2 cups all-purpose flour<br />4 Tablespoons unsalted butter, melted<br />Vegetable oil<br />10 cups water<br />2/3 cup baking soda<br />1 large egg yolk beaten with 1 Tablespoon water</span><div><span style="font-family: courier;">Coarse salt for topping the pretzel bites<br /><br />Directions:<br /><br />1. In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar and salt. Sprinkle the yeast on top and allow it to sit for 5 minutes.<br /><br />2. Add the flour and butter to the bowl and mix on low until the ingredients are combined.<br /><br />3. Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, about 3 minutes. <br /><br />4. Remove the dough from the bowl. Clean the bowl, grease it with vegetable oil and return the dough to the bowl. Cover the bowl with plastic wrap and place it in a warm, dark place until it has doubled in size, about 1 hour.<br /><br />5. Preheat the oven to 425 degrees and position the oven racks in the middle two positions in your oven.<br /><br />6. Line two baking sheets with parchment paper then lightly oil the paper.<br /><br />7. In a large stock pot, stir together the 10 cups of water and the baking soda then bring the mixture to a rolling boil. </span><div><span style="font-family: courier;"><br /></span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zo0eu70yUwI/X_eDn8jNOtI/AAAAAAADM0g/KkN900CIDW83GWqBQn4lB6XzigzGVADLwCPcBGAsYHg/s3024/20210103_140516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-zo0eu70yUwI/X_eDn8jNOtI/AAAAAAADM0g/KkN900CIDW83GWqBQn4lB6XzigzGVADLwCPcBGAsYHg/w400-h400/20210103_140516.jpg" width="400" /></a></div><span style="font-family: courier;"><br />8.Turn the dough onto your work surface and divide it into 6 pieces. (Do not flour your work surface.) </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-45w4uIvg_gg/X_eD50zLt6I/AAAAAAADM0w/sUdwVgQXCaYnp4Ch0IwRofj2CE205RHgACPcBGAsYHg/s3024/20210103_141236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-45w4uIvg_gg/X_eD50zLt6I/AAAAAAADM0w/sUdwVgQXCaYnp4Ch0IwRofj2CE205RHgACPcBGAsYHg/w400-h400/20210103_141236.jpg" width="400" /></a></div><span style="font-family: courier;"><br />8. Roll each piece into a rope roughly 1-inch in diameter then cut each rope into 1-inch pieces to form the pretzel bites.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2erWpUzIjA8/X_eD_TigrqI/AAAAAAADM00/DIYyWrTVurMI9dQ1WQCRiUjuh8u3pQtmQCPcBGAsYHg/s3024/20210103_141559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-2erWpUzIjA8/X_eD_TigrqI/AAAAAAADM00/DIYyWrTVurMI9dQ1WQCRiUjuh8u3pQtmQCPcBGAsYHg/w400-h400/20210103_141559.jpg" width="400" /></a></div><span style="font-family: courier;"><br />9. In batches, add the bites to the boiling baking soda mixture for 30 seconds then use a slotted spoon to remove them onto the oiled baking sheets.<br /><br />10. Brush the bites with the egg wash and sprinkle them with coarse salt.<br /><br />11. Bake the bites until golden brown in color, 10 to 12 minutes, rotating the pans (between racks and turning to rotate pans) halfway through.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AaSxKQTjJmQ/X_eEu81kH5I/AAAAAAADM1U/BBhtSZ2MK98J7yKWKh-UJFKPVAAlam7jgCLcBGAsYHQ/s2048/135601426_306399870806585_826354997813877646_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-AaSxKQTjJmQ/X_eEu81kH5I/AAAAAAADM1U/BBhtSZ2MK98J7yKWKh-UJFKPVAAlam7jgCLcBGAsYHQ/s320/135601426_306399870806585_826354997813877646_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: courier;">12. Remove the soft pretzel bites from the oven and brush with melted butter or serve with warm cheese sauce.</span></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-76680728807986833182020-08-22T07:01:00.004-07:002020-08-22T07:01:59.821-07:00Panko-Crusted Halibut & Grilled Oysters<div style="text-align: center;"><br class="Apple-interchange-newline" /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicU2cxhK0hqZPb7GN0tBu2jX4_xUEK4bo9B0USNvPZj7MMplN7mnB9obIrBYWeXIJ-nBsbAh-FgDtaugTWoUAe83I_JDn6lj5sZCszIgAU5JmPJgIO8n-qC1lI126byGu-qXsJ5-smtk/s640/DSCN7709.JPG" /></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">One of the things I love most about living in the Pacific Northwest is the wide variety of fresh seafood. I am not talking about what they call fresh at the grocery store, but literally "alive" or "right off the boat" and sold on the dock fresh. Crab, oysters, clams, tuna, salmon, sturgeon, cod, halibut, the list goes on and on. If you travel down to the docks when they ships come in you can usually pick up a whole fresh tuna for about $1.99/pound...now that is amazing! </span><br /><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Over this spring break we stayed in a place on Discovery Bay, which is about 20 minutes outside of Port Townsend. For those outdoor enthusiast, this is an amazing destination with rain forests, beaches and tide pools, snow capped mountains (in April) that you can visit at over 5,000 feet, bays and inlets for kayaking and canoeing,plenty of places for gorgeous hikes, and many great restaurants and shops.</span><br /><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Take the ferry in Port Angeles to Victoria and you fall in love with all the sights, sounds, and tastes of Canada. Enjoy the 1 1/2 hour ride as you take in the breathtaking scenery to Vancouver Island. There too, you will find amazing, fresh seafood as well as a mixture of Indian, Asian, and British foods. Visit the many popular sights when you are there such as Butchart Gardens and Craigdarroch Castle. You will need a good four to five to take it all in. I highly recommend you drive your car over, though the expensive is more. For a family of four plus car it was about $225 round trip. Many of the place you cannot get to by foot as they are too far from downtown and taking the bus in an unknown town or paying for a taxi ride is out of the question. Trust me, you will not be sorry you spent the money and have your own car. Just make sure to have some Canadian change for the parking meters downtown. You can exchange some US currency on the ferry over in order to have the change you will need for parking as some of the parking in downtown is metered and you must use change. You an use debit and credit cards at parking lots and garages, but it will cost you more.</span><br /><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Anyhow, back to the halibut and oysters! In Port Townsend we found a fish shop on the docks that sells direct from the fisherman there. You can buy a whole halibut for $11.95/pound. Compare that to the $17.95 (or more) per pound everywhere else. Granted, you have to buy a whole one, but the halibut are not huge and average about 4-5 pounds. We are fish lovers, so finishing that off in a week is not a problem for us. We also picked up some amazing Pacific Oysters. The funny thing about oysters is that depending on where you buy them on the Pacific Coast they will have slightly different flavors. We have had oysters from pretty much every local oyster farm in the Pacific Northwest from Washington to Oregon. Though some love them raw, I prefer mine grilled and drenched in butter...yummy! </span><br /><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">If you ever want a relaxing and peaceful getaway then I highly recommend checking out the Pacific Northwest for your next vacation spot. It is family friendly with lots of fun things to see and do for adults and kids! We had an amazing time and I look forward to my next trip!</span><br /><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Panko-Breaded Halibut</span></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span></div><p><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Ingredients:</span><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">1 tablespoon milk<br />2 large eggs, lightly beaten<br />1 pound halibut fillet, cut into 5 medium or 10 small pieces<br />1 cup panko (Japanese breadcrumbs)<br />3/8 teaspoon kosher salt, divided<br />3/8 teaspoon freshly ground black pepper, divided</span></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">1/2 tsp paprika</span></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">1/2 tsp red pepper flakes<br />2 tablespoons canola oil, divided</span><br /><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span><br /><div style="text-align: center;"><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><img border="0" height="480" src="http://1.bp.blogspot.com/-GGHMXvxScnQ/UV-UTKoRlxI/AAAAAAAAccM/IB5XaKEwEW0/s640/DSCN7718.JPG" width="640" /></span></div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"></span><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span></div><div style="text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-ZHe5XCFg8Vw/UV-VMaY1UrI/AAAAAAAAccg/uzzW1QrUKcI/s640/DSCN7704.JPG" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Directions:</span></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Combine milk and eggs in a large bowl; stir with a whisk. Add fish and toss gently to coat. Place panko, 1/4 teaspoon salt, 1/4 teaspoon pepper, </span><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">1/2 tsp paprika, and 1/4 tsp red pepper flakes in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag to coat fish.</span></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span><br /><div style="text-align: center;"><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><img border="0" height="480" src="http://2.bp.blogspot.com/-uCztGL2oK60/UV-UQjtqKqI/AAAAAAAAccE/Uqfh6kaBCyg/s640/DSCN7705.JPG" width="640" /></span></div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"></span><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br />Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tablespoon oil and remaining fish.</span></div><p><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"></span><br /></p><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span></div><p><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"></span><br /></p><div style="text-align: center;"><img border="0" height="480" src="http://2.bp.blogspot.com/-12a5rXlZNQ0/UV-UV_BzHmI/AAAAAAAAccU/aSA3FCIgJ1M/s640/DSCN7719.JPG" width="640" /></div><p><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"></span><br /></p><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span></div><p><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"></span><br /></p><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">BBQ Grilled Oysters</span></div><p><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br />Ingredients:<br /><br />medium fresh (live) oysters in the shell<br />melted butter</span><br /></p><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">parsley, finely chopped<br />lemon wedges<br /><br />Oysters in the shell should feel heavy and full of water. Live oysters will be tightly clamped shut, or will clamp shut when tapped. Dead oysters will have loose shells and must be discarded along with those which have broken shells. The flavor is best when fresh oysters are consumed within 24 hours of purchase.</span></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span><br /><div style="text-align: center;"><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><img border="0" height="480" src="http://1.bp.blogspot.com/-JrRtpmKnYTs/UV-UZy5WL9I/AAAAAAAAccc/o9TBbaILp4U/s640/DSCN7696.JPG" width="640" /></span></div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"></span><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br />Directions:<br /><br />Preheat barbecue grill. Scrub the oyster shells under cold running water with a brush. Discard any open shells, as the oyster is dead and not edible.</span></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ei_tiP3CjxY/UV-UN-k07dI/AAAAAAAAcb8/xLNiMrQf0RI/s1600/DSCN7699.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-ei_tiP3CjxY/UV-UN-k07dI/AAAAAAAAcb8/xLNiMrQf0RI/s640/DSCN7699.JPG" width="640" /></a></div><div><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br />Place oysters (cup side on bottom) on a large baking sheet on hot grill about 4 inches from hot coals. Cover barbecue with lid, open any vents, and cook 8 to 10 minutes (depending on size) or until shells begin to open.<br /><br />Remove all oysters when the first one opens. Some shells will not be opened, so some prying will be necessary. Using a mitt or towel to protect your hand, remove the oysters from the grill, taking care not to spill their juices.<br /><br />Pry the oysters the rest of the way open with an oyster knife. Sever the muscle that connect the shells, leaving the oyster on the half shell. Transfer onto a serving platter.<br /><br />Serve with melted butter, parsley and lemon wedges. Enjoy!</span></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-69714654726034458702020-08-21T18:37:00.004-07:002020-08-22T06:55:26.706-07:00Crispy Ranch Kale Chips<div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-a17BhUc4bus/X0By3sqDrxI/AAAAAAADHgo/E6rl_2aE39s9NzymdY31AgNI9k-_3zbzgCPcBGAsYHg/s1331/Screenshot_20200819-185527_Snapseed.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1331" data-original-width="1330" height="640" src="https://1.bp.blogspot.com/-a17BhUc4bus/X0By3sqDrxI/AAAAAAADHgo/E6rl_2aE39s9NzymdY31AgNI9k-_3zbzgCPcBGAsYHg/w640-h640/Screenshot_20200819-185527_Snapseed.jpg" width="640" /></a></div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">Warning!!! This recipe for Ranch Kale Chips is so simple to make and so addictively delicious that you might have to make a double batch! Kale is one of those greens that is often overlooked and underappreciated. When you are craving something salty and crispy I am sure that kale is not one of the things that pops into your head. I can undoubtedly say that once you try one of these crispy chips you will become as big of a fan of kale as we are. Just think of it...your kids eating kale chips for a snack. Who would have ever imagined it? </span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">When making the chips, adjust your seasoning based on how salty you like your chips. I season one batch at a time in order to get it just right. Your taste may be different than mine, so you can add more ranch seasoning if you like your chips a little saltier. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nHKStksU88Y/X0By_bCuWaI/AAAAAAADHgs/ae7s-X7Gqws2QkA2WiIUv-IWipjx__RhgCPcBGAsYHg/s1331/Screenshot_20200819-173449_Snapseed.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1331" data-original-width="1329" height="640" src="https://1.bp.blogspot.com/-nHKStksU88Y/X0By_bCuWaI/AAAAAAADHgs/ae7s-X7Gqws2QkA2WiIUv-IWipjx__RhgCPcBGAsYHg/s640/Screenshot_20200819-173449_Snapseed.jpg" /></a></div></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">For this recipe, you will need the following ingredients:</span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">Ingredients:</span></div><div><span style="font-family: courier;"><br /></span></div><span style="font-family: courier;">2 large bunches of kale</span><div><span style="font-family: courier;">1-2 tbsp olive oil</span></div><div><span style="font-family: courier;">2 pkg of Hidden Valley Ranch dry seasoning<br /><br />Directions:</span><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">1. Preheat oven to 300.<br /><br />2. Rinse and dry kale. The kale needs to be completely dry or it will not become as crispy. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LlXqnmTrf1k/X0BzPBAU8xI/AAAAAAADHg0/6H9HWgA08_kMBuAliPl89nTO8iJXiPUNQCPcBGAsYHg/s3456/20200819_154704.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="3456" height="640" src="https://1.bp.blogspot.com/-LlXqnmTrf1k/X0BzPBAU8xI/AAAAAAADHg0/6H9HWgA08_kMBuAliPl89nTO8iJXiPUNQCPcBGAsYHg/s640/20200819_154704.jpg" /></a></div><span style="font-family: courier;"><br />3. Remove entire stem from each kale leaf. Using kitchen scissors, cut the kale leaves into potato chip size pieces. The leaves will shrink considerably while baking.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LDfAtanJRyg/X0BzGYS1n_I/AAAAAAADHgw/XojKicUhwDoNp7tWOFzsTUtv2jHch5nTQCPcBGAsYHg/s3456/20200819_162153.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="3456" height="640" src="https://1.bp.blogspot.com/-LDfAtanJRyg/X0BzGYS1n_I/AAAAAAADHgw/XojKicUhwDoNp7tWOFzsTUtv2jHch5nTQCPcBGAsYHg/s640/20200819_162153.jpg" /></a></div><span style="font-family: courier;"><br />4. Place kale leaves into a large mixing bowl.</span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: courier;">5. Drizzle with olive oil and toss to combine. I like to use my hands to make sure every leaf is coated.</span></div><div><span style="font-family: courier;"><br />6. Sprinkle ranch seasoning mix over the kale and toss again. I like to make two batches, so adjust your seasoning with the first batch as you may like it with less or more seasoning. I use one package per batch, but you may want to use half a package for your first batch and adjust for your second batch. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vVuB3nrQXQc/X0Bzg6jSyMI/AAAAAAADHg8/9KVZM2y--ZgBd6GFj6WXqgyOJEIDWCLQQCPcBGAsYHg/s3024/20200819_163740.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-vVuB3nrQXQc/X0Bzg6jSyMI/AAAAAAADHg8/9KVZM2y--ZgBd6GFj6WXqgyOJEIDWCLQQCPcBGAsYHg/s640/20200819_163740.jpg" /></a></div><span style="font-family: courier;"><br />7. Lay the kale pieces out on a baking sheet. Try to to overcrowd the pieces.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-j0wIJm_JgTU/X0Bzz8odr0I/AAAAAAADHhI/gKzZBKk2eisNFlwPURrnroDLxIvG6429QCPcBGAsYHg/s3456/20200819_165110.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="3456" height="640" src="https://1.bp.blogspot.com/-j0wIJm_JgTU/X0Bzz8odr0I/AAAAAAADHhI/gKzZBKk2eisNFlwPURrnroDLxIvG6429QCPcBGAsYHg/s640/20200819_165110.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: courier;">8. Bake for 8 minutes, flip the leaves over, and then bake for an additional 8 minutes.<br /><br />9. Serve immediately or store in an airtight container.</span></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-32477304049303806152020-07-16T15:42:00.007-07:002020-07-25T16:11:09.878-07:00Classic Crunchy Chicken Salad <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-v6aDLFIBznY/XxDXPlay6tI/AAAAAAADEx8/-ajebt3e0No8C8m-kkj8xdyk144kL0IRgCLcBGAsYHQ/s1330/Screenshot_20200716-152221_Snapseed.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1270" data-original-width="1330" height="612" src="https://1.bp.blogspot.com/-v6aDLFIBznY/XxDXPlay6tI/AAAAAAADEx8/-ajebt3e0No8C8m-kkj8xdyk144kL0IRgCLcBGAsYHQ/w640-h612/Screenshot_20200716-152221_Snapseed.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><font face="courier">Nothing says summer like chicken salad. This recipe is quick, delicious, and perfect for warm summer days when you do not want to cook a lot. Serve this chicken salad on a bed of greens, between two pieces of your favorite bread, or just eat alone because it is just that good!</font></div><div class="separator" style="clear: both; text-align: left;"><font face="courier"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><font face="courier">For this recipe, you will need:</font></div><div class="separator" style="clear: both; text-align: left;"><font face="courier"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">Ingredients:</span><br style="font-family: courier;" /><br style="font-family: courier;" /><span style="font-family: courier;">2 cups cooked chicken, chopped*</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">1/3 cup mayonnaise, adjust to taste</span></div><div><div><font face="courier">1 stalk celery, finely chopped<br />1 green onion, thinly sliced<br />1/2 teaspoon seasoned salt<br />1/2 tsp pepper to taste</font></div><div><font face="courier">1/2 tsp sugar*<br />1 teaspoon fresh dill<br />3 tbsp slivered almonds, toasted<br /><br />Directions:<br /><br />1. Combine all ingredients in a small bowl and mix well.</font></div><div><font face="courier"><br /></font></div><div><font face="courier">2. Adjust salt, pepper, and sugar as needed.</font></div><div><font face="courier"><br /></font></div><div><font face="courier">3. Serve on lettuce or as a sandwich.</font></div><div><font face="courier"><br /></font></div><div><font face="courier">*Notes: I like to use the Kirkland Brand Signature Premium Chunk Chicken Breast. All you need to do is drain it really well. The texture is perfect for chicken salad. For those following a low carb or Keto diet, you can substitute your favorite no calorie sweetener for the sugar. </font></div><div><br /></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-64534059100610790892020-07-12T16:58:00.002-07:002020-07-12T18:55:03.211-07:00Fresh Caprese Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-g_15AaETCY4/XwufbGaXW0I/AAAAAAADEe8/C3yf2SanLG8vf30AwiGcxPqOwyb5fGriQCPcBGAsYHg/s1334/Screenshot_20200712-141624_Snapseed.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1334" data-original-width="1327" height="640" src="https://1.bp.blogspot.com/-g_15AaETCY4/XwufbGaXW0I/AAAAAAADEe8/C3yf2SanLG8vf30AwiGcxPqOwyb5fGriQCPcBGAsYHg/w636-h640/Screenshot_20200712-141624_Snapseed.jpg" width="636" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><font face="courier">This is the perfect "delizioso" </font><span style="font-family: courier;">summer salad! Fresh mozzarella, basil, tomato, <a href="https://amzn.to/2CsEC3u" target="_blank">Balsamic vinegar</a> and <a href="https://amzn.to/2DuRBly" target="_blank">olive oil</a> drizzle, and a sprinkling of salt and freshly ground black pepper. So many flavors with the creaminess of the fresh mozzarella and the tanginess of the <a href="https://amzn.to/2CsEC3u" target="_blank">Balsamic vinegar</a>...it's just so good. If you have never made one of these salads before, you are in for a real treat. I like to buy the fresh mozzarella that Costco sells because it is pre sliced and ready to go. Roma tomatoes, fresh basil, and <a href="https://amzn.to/2CsEC3u" target="_blank">Balsamic vinegar</a> are pretty much available at any grocery store, so getting the ingredients together is really simple. </span></div><div class="separator" style="clear: both;"><span style="font-family: courier;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: courier;">This salad is also good served with a small bowl of <a href="https://amzn.to/2CsEC3u" target="_blank">Balsamic vinegar</a> mixed with <a href="https://amzn.to/2DuRBly" target="_blank">extra virgin olive oil</a> (in the same ratios mentioned above in the ingredients list for a perfect dip for some really good bread. You will want to use</span><span style="font-family: courier;"> ciabatta, focaccia, como, or baguettes as they are a firm bread that can absorb the vinegar and oil without getting soggy. I hope you enjoy this little taste of Italy because it will be a party in your mouth!</span></div><div class="separator" style="clear: both; text-align: left;"><font face="courier"><br /></font></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iTt5Sk_32NA/XwufgimPJKI/AAAAAAADEfA/lnMVReaGwFMPAU0KLfpSARCznBsET8z8QCPcBGAsYHg/s3024/20200712_140928.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-iTt5Sk_32NA/XwufgimPJKI/AAAAAAADEfA/lnMVReaGwFMPAU0KLfpSARCznBsET8z8QCPcBGAsYHg/w640-h640/20200712_140928.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><font face="courier">For this recipe, you will need the following ingredients:</font><div><font face="courier"><br />Ingredients:</font><div><font face="courier"><br /></font><div><font face="courier">1-1/2 pounds firm tomatoes<br /><br />1 pound fresh mozzarella, sliced<br /><br />Salt, to taste<br /><br />Freshly ground black pepper, to taste<br /><br />1/3 cup basil leaves, cut into thin strips</font></div><div><font face="courier"><br /></font></div><div><font face="courier">1/4 cup <a href="https://amzn.to/2CsEC3u" target="_blank">Balsamic vinegar</a><br /><br />3 tbsp high quality <a href="https://amzn.to/2DuRBly" target="_blank">extra-virgin olive oil</a></font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Xl2MAmPpLPE/Xwuf6E30AKI/AAAAAAADEfQ/txvRc0A8HcAWD_rsGm_6TP-wvVe1eS_IgCLcBGAsYHQ/s2048/20200712_135628.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1948" data-original-width="2048" height="608" src="https://1.bp.blogspot.com/-Xl2MAmPpLPE/Xwuf6E30AKI/AAAAAAADEfQ/txvRc0A8HcAWD_rsGm_6TP-wvVe1eS_IgCLcBGAsYHQ/w640-h608/20200712_135628.jpg" width="640" /></a></div><font face="courier"><br />Directions:<br /><br />1. Slice the tomatoes and cheese into 1/4-inch thick slices. </font></div><div><font face="courier"><br /></font></div><div><font face="courier">2. Arrange the salad on a serving platter with one piece of cheese and then one piece of tomato.</font></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">3. Season with the salt and pepper to taste. Scatter the basil leaves over the top.</span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">4. Drizzle with <a href="https://amzn.to/2DuRBly" target="_blank">the olive oil</a> and <a href="https://amzn.to/2CsEC3u" target="_blank">Balsamic vinegar</a>. </span></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-73005192438019997222020-07-11T14:07:00.003-07:002020-07-11T14:10:09.733-07:00Quick & Delicious Roasted Garlic Alfredo Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-56UfYVXujgc/Xwok1lQs5qI/AAAAAAADEZ4/P8GeDmjHTCMFqm9Rcp8FkXEsTw7BqX9sACPcBGAsYHg/s3024/20200711_130319.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-56UfYVXujgc/Xwok1lQs5qI/AAAAAAADEZ4/P8GeDmjHTCMFqm9Rcp8FkXEsTw7BqX9sACPcBGAsYHg/w640-h640/20200711_130319.jpg" width="640" /></a></div><div><font face="courier"><br /></font></div><div><font face="courier">Let's begin by talking about garlic. Now garlic is one of those must have items in every cook's pantry because it is used in so many recipes. Not only is it a staple for cooking, but it keeps vampires away or friends and family if you eat too much. Just kidding! </font></div><div><font face="courier"><br /></font></div><div><font face="courier">But seriously, garlic is considered a powerhouse superfood in terms of the nutrients. Consuming garlic on a regular basis can help boost your immune system so you are less likely to get a cold or infection and can fight off other illnesses and diseases more easily because garlic cloves contain many unique phytonutrients, minerals, vitamins, and antioxidants that have proven health benefits. So let's get going on this recipe because it contains 24 cloves of garlic!</font></div><div><font face="courier"><br /></font></div><div><font face="courier">My recipe for Roasted Garlic Alfredo Sauce is so easy it is ridiculous! I can't even tell you how good this sauce is (notice my "I can't even" bowl...lol). You will pretty want to eat this stuff plain because it is that good. </font><span style="font-family: courier;">The only real prep is roasting the garlic ahead of time. Other than the 45 minutes takes for the garlic to bake, you can have this delicious sauce ready to serve in less than 15 minutes (I buy grated Parmesan cheese to cut down on prep). Everything is prepared in one pan, so clean up is a snap! I hope you love this recipe as much as we do. Enjoy!</span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eBF_ndAcFIg/Xwok-Tiu_hI/AAAAAAADEZ8/O18wnoJCkM0qN1_qksn3T7APvnjvxKFHQCPcBGAsYHg/s3024/20200711_125757.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-eBF_ndAcFIg/Xwok-Tiu_hI/AAAAAAADEZ8/O18wnoJCkM0qN1_qksn3T7APvnjvxKFHQCPcBGAsYHg/w640-h640/20200711_125757.jpg" width="640" /></a></div><div><br /></div><div><font face="courier">For this recipe, you will need the following ingredients"</font></div><div><font face="courier"><br /></font></div><div><font face="courier">Ingredients:</font></div><div><font face="courier"><br /></font></div><div><font face="courier">Roasted Garlic Gloves:</font></div><font face="courier">3 large heads garlic<br />Extra-virgin olive oil<br />Salt<br />Freshly ground black pepper</font><div><font face="courier">Aluminum foil for roasting<br /><br />Directions: </font><div><font face="courier"><br /></font></div><div><font face="courier">1. Preheat oven to 400°. Slice off top of the heads of garlic. </font></div><div><font face="courier"><br /></font></div><div><font face="courier">2. Place head of garlic on a piece of heavy duty foil.</font></div><div><font face="courier"><br /></font></div><div><font face="courier"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bf7gACqREKc/XwolE0FDBpI/AAAAAAADEaA/5OIYN-oFes4SdjHhfz0EJq32BT_OA3SjgCPcBGAsYHg/s3024/20200711_112501.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-bf7gACqREKc/XwolE0FDBpI/AAAAAAADEaA/5OIYN-oFes4SdjHhfz0EJq32BT_OA3SjgCPcBGAsYHg/w640-h640/20200711_112501.jpg" width="640" /></a></div> </font></div><div><font face="courier">3. Drizzle with oil and season with salt and pepper. </font></div><div><font face="courier"><br /></font></div><div><font face="courier">4. Loosely wrap up your garlic in the foil and place in preheated oven. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hKeUCgNOQhI/XwolZ26AuJI/AAAAAAADEaI/D_4j559Hnes5WhdT4pA3EMXWTMJOZrd3gCPcBGAsYHg/s3024/20200711_112516.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-hKeUCgNOQhI/XwolZ26AuJI/AAAAAAADEaI/D_4j559Hnes5WhdT4pA3EMXWTMJOZrd3gCPcBGAsYHg/w640-h640/20200711_112516.jpg" width="640" /></a></div></div><div><br /></div><div><font face="courier">5. Roast until golden and soft, approximately 40 minutes. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cVhiSBZhFqM/XwolfpSHHmI/AAAAAAADEaM/vnGQ-JrnXSwRMXUufiFyOcrD6lj4o0SDgCPcBGAsYHg/s3024/20200711_121652.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-cVhiSBZhFqM/XwolfpSHHmI/AAAAAAADEaM/vnGQ-JrnXSwRMXUufiFyOcrD6lj4o0SDgCPcBGAsYHg/w640-h640/20200711_121652.jpg" width="640" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">6. Let cool then squeeze out garlic cloves into a small bowl and set aside.</font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kL83a_-sRM8/XwolnpU4kYI/AAAAAAADEaQ/P4iqYn7Oj24dGceKPVhE0leIuKygF_rbACPcBGAsYHg/s2840/20200711_122954.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2840" data-original-width="2796" height="640" src="https://1.bp.blogspot.com/-kL83a_-sRM8/XwolnpU4kYI/AAAAAAADEaQ/P4iqYn7Oj24dGceKPVhE0leIuKygF_rbACPcBGAsYHg/w630-h640/20200711_122954.jpg" width="630" /></a></div><font face="courier"><br />Alfredo Sauce:</font></div><div><font face="courier">½ cup unsalted butter<br />3 heads of oven roasted garlic, approximately 24 cloves (see directions above)<br />2 cups heavy whipping cream<br />4 ounces cream cheese, softened<br />1 ½ cups grated Parmesan cheese</font></div><div><font face="courier">1/2 tsp dried parsley<br />Salt, to taste<br />Ground nutmeg, to taste</font><div><font face="courier">Paprika, to taste</font></div><div><font face="courier">Freshly ground black pepper, to taste<br /><br />Directions:<br /><br />1. Melt butter in a medium saucepan over medium heat. </font></div><div><font face="courier"><br /></font></div><div><font face="courier"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--73DrLNwcdU/XwolsgxDitI/AAAAAAADEaU/ZDzY9uRJn2I5W-eRqwmH9HhAL2lUAheRwCPcBGAsYHg/s2825/20200711_123410.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2825" data-original-width="2717" height="640" src="https://1.bp.blogspot.com/--73DrLNwcdU/XwolsgxDitI/AAAAAAADEaU/ZDzY9uRJn2I5W-eRqwmH9HhAL2lUAheRwCPcBGAsYHg/w616-h640/20200711_123410.jpg" width="616" /></a></div> </font></div><div><font face="courier">2. When butter is melted, add roasted garlic and cook for 2 minutes. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--gOkX2A4D1Q/XwolyBKKJmI/AAAAAAADEaY/X1wJIen86MQI363_mFIrAXnNNgEIR7RYwCPcBGAsYHg/s1598/20200711_123741.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1598" data-original-width="1587" height="640" src="https://1.bp.blogspot.com/--gOkX2A4D1Q/XwolyBKKJmI/AAAAAAADEaY/X1wJIen86MQI363_mFIrAXnNNgEIR7RYwCPcBGAsYHg/w636-h640/20200711_123741.jpg" width="636" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">3. Reduce heat to medium low and add heavy cream and cream cheese. Use a whisk and blend until smooth.</font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YWJiIGmyJDs/Xwol7lG2IVI/AAAAAAADEac/Nn4q5vIarDwtm0JmwfhZYv8aGsBV1lj1gCPcBGAsYHg/s2656/20200711_124038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="2575" height="640" src="https://1.bp.blogspot.com/-YWJiIGmyJDs/Xwol7lG2IVI/AAAAAAADEac/Nn4q5vIarDwtm0JmwfhZYv8aGsBV1lj1gCPcBGAsYHg/w620-h640/20200711_124038.jpg" width="620" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">4. Add Parmesan cheese, stirring constantly until well incorporated and sauce thickens, 5 to 7 minutes. Stir in parsley, salt, nutmeg, paprika, and pepper.</font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-h1cew8GjXas/XwomBV36SVI/AAAAAAADEag/a_HS4fvLBKc2mkAWiBH0n4NrlGV9n6uigCPcBGAsYHg/s2934/20200711_124506.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2934" data-original-width="2797" height="640" src="https://1.bp.blogspot.com/-h1cew8GjXas/XwomBV36SVI/AAAAAAADEag/a_HS4fvLBKc2mkAWiBH0n4NrlGV9n6uigCPcBGAsYHg/w610-h640/20200711_124506.jpg" width="610" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">5. Remove from heat and serve with prepared Fettuccine noodles, over your favorite grilled meat, or with warm bread as an appetizer. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yQJyOBdO1aU/XwomJ_4e9FI/AAAAAAADEak/DZZOsNG5MU8xGcf_B5XQWkcot0j6iT4AwCPcBGAsYHg/s3024/20200711_125744.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-yQJyOBdO1aU/XwomJ_4e9FI/AAAAAAADEak/DZZOsNG5MU8xGcf_B5XQWkcot0j6iT4AwCPcBGAsYHg/w640-h640/20200711_125744.jpg" width="640" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">Carb Count: This sauce contains approximately 6 carbs per 1 cup serving. Makes 5 cups total. </font></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-78000073210318165452020-07-09T16:43:00.006-07:002020-07-12T18:57:00.822-07:00Low Carb Shrimp Pad Thai<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KJQHfXzx8TM/XwedgeTAFoI/AAAAAAADEMA/okFXS6RDx_kkjrnagQBMtoDYFvpkvWpXQCK4BGAsYHg/s3024/20200709_142041.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2840" data-original-width="3024" height="602" src="https://1.bp.blogspot.com/-KJQHfXzx8TM/XwedgeTAFoI/AAAAAAADEMA/okFXS6RDx_kkjrnagQBMtoDYFvpkvWpXQCK4BGAsYHg/w640-h602/20200709_142041.jpg" width="640" /></a></div><font face="courier"><br />One of my favorite types of food is Thai. I love all of the fresh flavors like basil, cilantro, garlic, chili peppers, and lime. The downside of Thai food is that many of the dishes, especially Pad Thai, has a ton of sugar and calories (<b>102 carbs and 630 calories per serving-yikes!</b>). I wanted to find a way to make my favorite dish more carb friendly, while not losing any of the amazing flavor. </font><div><font face="courier"><br /></font><div><font face="courier">After doing some investigating, I discovered these amazing fettuccine noodles from <a href="https://amzn.to/3gNg2Je" target="_blank">Well Lean</a>. They are made from the root of the Konjac plant. During my reading I found that many folks complained about a "fishy" smell from a variety of different brands that produce this type of noodle. Folks said that the smell went when away after rinsing in hot water, but that did not sound to appealing to me so I continue to search for another option and came across this brand that was highly recommended, so I decided to give them a try. I can happily share with you that the noodles stay nice and firm, have zero odor, and take on the flavor of whatever you cook it with. And best of all...they have zero carbs!!!</font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://amzn.to/3gNg2Je" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="2287" data-original-width="2958" height="494" src="https://1.bp.blogspot.com/-3vDX6kHAGIw/Xwej1rEO1yI/AAAAAAADEM8/UvDvIBnxxDkKUrqdtN5pLcjNGMP4JDUygCK4BGAsYHg/w640-h494/20200708_192735.jpg" width="640" /></a></div><font face="courier"><br />Needless to say, this is my new <a href="https://amzn.to/3gNg2Je" target="_blank">"go-to" noodle</a>. I plan on working on a Roasted Garlic Alfredo recipe next using these noodles. I think that these noodles are sturdy enough that they would even work on a noodle soup. I will keep you posted on that one and let you know how it turns out. There are a lot of ideas currently in my head about how I can use these noodles...I am sure this will not be the last post you see them in, so </font><span style="font-family: courier;">I highly recommend you give these noodles a try. They are especially good if you are following a Keto, low carb, or gluten free diet. With this revamped recipe, your carb count is now 9g and 417 calories which is a huge difference from the </span><span style="font-family: courier;">102g carbs and 630 calories mentioned above</span><span style="font-family: courier;">. For flavor, texture, and carb count I give them 5 out of 5 stars!</span></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7dGXxvXPjic/XwedzDElE6I/AAAAAAADEMI/f98wSxZdO7QEKo2IMddnxS66cBBaBJeNACK4BGAsYHg/s2962/20200709_142145.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2825" data-original-width="2962" height="610" src="https://1.bp.blogspot.com/-7dGXxvXPjic/XwedzDElE6I/AAAAAAADEMI/f98wSxZdO7QEKo2IMddnxS66cBBaBJeNACK4BGAsYHg/w640-h610/20200709_142145.jpg" width="640" /></a></div><div><font face="courier"><br /></font></div><div><font face="courier">Ingredients:<br /><br />Sauce: <br />4 tbsp <a href="https://amzn.to/2WdGBiX" target="_blank">fish sauce</a><br />2 tbsp rice vinegar<br />1/2-1 tbsp <a href="https://amzn.to/2CtEj8B" target="_blank">Sriracha sauce</a><br />1 tbsp peanut butter<br />1 tbsp coconut oil<br />2 tbsp lime juice<br />6 tsp sugar or <a href="https://amzn.to/3gTNsGo" target="_blank">Lakanto sweetener</a>*<br /><br />Pad Thai:<br />5 cups of cooked and drained Pad Thai Noodles or 3- 16 oz package of <a href="https://amzn.to/3gNg2Je" target="_blank">Well Lean Organic Konjac Fettuccine Noodles</a>*<br />1 lb shrimp, clean and peeled -you can also use chicken or tofu<br />2 eggs, beaten<br />1 tbsp ginger, minced<br />2 cloves garlic, peeled and minced</font><div><font face="courier">3 tbsp shallots, minced<br />3 large scallions, thinly sliced, keep whites and greens separate<br />1 tbsp <a href="https://amzn.to/2CtEj8B" target="_blank">Sriracha sauce</a>, plus 1 additional tsp for frying the garlic, shallots, and scallions<br />2 cups bean sprouts<br />1 tbsp sesame oil, plus 1 tsp for stir frying the noodles in step #6</font></div><div><font face="courier">2 tbsp canola oil, plus 2 tsp for stir frying the noodles in step #6<br /><br />Toppings:<br />1/4 cup peanuts, chopped<br />1/3 cup cilantro, chopped</font></div><div><font face="courier">Lime wedges<br /></font><div><font face="courier"><br /></font></div><div><font face="courier">*For Keto and Low Carb Versions</font></div><div><font face="courier"><br />Directions:<br /><br />1. Prep your shrimp by peeling and deveining. You can also buy pre peeled and deveined shrimp (huge time saver!). Pat fry with paper towels and set aside. </font></div><div><font face="courier"><br /></font></div><div><font face="courier">2. Prep ginger, shallots, and scallions. Set aside. </font></div><div><font face="courier"> <br />3. In a small bowl, whisk together all sauce ingredients until well combined. The coconut oil and peanut butter may still be a little clumpy, but they will melt down once they are placed in the pan. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8Y-uizIF05I/XweeD49PtBI/AAAAAAADEMQ/HcBfEEs3V6AHipIEqK5yVEkR_5Q85b_UwCK4BGAsYHg/s3024/20200709_133246.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-8Y-uizIF05I/XweeD49PtBI/AAAAAAADEMQ/HcBfEEs3V6AHipIEqK5yVEkR_5Q85b_UwCK4BGAsYHg/w640-h640/20200709_133246.jpg" width="640" /></a></div></div><div><font face="courier"><br />4. </font><span style="font-family: courier;">In a large wok or nonstick pan, add canola and sesame oil. Set your stove to high heat. Once oil is hot, add shrimp and quickly stir fry for 4-5 minutes, turning often. Reduce heat to medium high and a</span><span style="font-family: courier;">dd ginger and garlic and stir fry until fragrant (about 30 seconds), stirring frequently. Add scallion whites and <a href="https://amzn.to/2CtEj8B" target="_blank">Sriracha</a> to wok with ginger and garlic and continue stir frying until scallions have softened about 2-3 minutes.</span></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lEkAhmACrbE/XweeKIF3bwI/AAAAAAADEMU/cCmGtDByrJIlTODSwts2i37nyHskYHmvgCK4BGAsYHg/s2831/20200709_135231.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2831" data-original-width="2678" height="640" src="https://1.bp.blogspot.com/-lEkAhmACrbE/XweeKIF3bwI/AAAAAAADEMU/cCmGtDByrJIlTODSwts2i37nyHskYHmvgCK4BGAsYHg/w606-h640/20200709_135231.jpg" width="606" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AKLJoIKrHZA/XweeQJ-IPeI/AAAAAAADEMY/evxxccTHZccnDrIOoRN7FxebQ4Pu1DYLgCK4BGAsYHg/s2645/20200709_135537.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2376" data-original-width="2645" height="574" src="https://1.bp.blogspot.com/-AKLJoIKrHZA/XweeQJ-IPeI/AAAAAAADEMY/evxxccTHZccnDrIOoRN7FxebQ4Pu1DYLgCK4BGAsYHg/w640-h574/20200709_135537.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><font face="courier">5. Add eggs to shrimp and aromatic mixture. Give them a quick flip or two and them remove from pan into a large bowl and set aside. Remove pan from heat. </font></div><div><font face="courier"> <br />6. If using <a href="https://amzn.to/3gNg2Je" target="_blank">Konjac Fettuccine Noodles</a>, drain liquid from package and rinse under cold water. If you are using the Pad Thai noodles, continue to step #7.</font></div><div><font face="courier"><br /></font></div><div><font face="courier">7. Add 2 tsp of canola oil and 1 tsp sesame oil to frying pan and set heat to medium-high. Once the pan is hot, add the noodles and and pan fry for 5 minutes. Make sure to gently turn the noodles so they do not break into pieces. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KUgAbkl34lw/XweeWZODNVI/AAAAAAADEMc/CIC3ChoW1UkWzhcxvifAjoTo360EqZRLwCK4BGAsYHg/s2980/20200709_140303.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2787" data-original-width="2980" height="598" src="https://1.bp.blogspot.com/-KUgAbkl34lw/XweeWZODNVI/AAAAAAADEMc/CIC3ChoW1UkWzhcxvifAjoTo360EqZRLwCK4BGAsYHg/w640-h598/20200709_140303.jpg" width="640" /></a></div></div><div><font face="courier"><br />8. Once noodles have cooked, add the pad thai sauce to the pan. Continue stir frying for about 2-3 minutes until all ingredients are well combined. Add the cooked shrimp (drain off any liquid) and bean sprouts. Stir fry for another 3 minutes. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Hba-w0aKY1Y/XwefDJ_kIiI/AAAAAAADEMw/kMkx-8LMsMEKqF0KcSVXTuRqcitwG65HACK4BGAsYHg/s3024/20200709_140634.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-Hba-w0aKY1Y/XwefDJ_kIiI/AAAAAAADEMw/kMkx-8LMsMEKqF0KcSVXTuRqcitwG65HACK4BGAsYHg/w640-h640/20200709_140634.jpg" width="640" /></a></div></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hDZ3aUuZlFA/Xwees2Dw1aI/AAAAAAADEMk/29z94cvxdWcSv2RXoxhSc_2bxL_PF-aOgCK4BGAsYHg/s3015/20200709_140759.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2720" data-original-width="3015" height="578" src="https://1.bp.blogspot.com/-hDZ3aUuZlFA/Xwees2Dw1aI/AAAAAAADEMk/29z94cvxdWcSv2RXoxhSc_2bxL_PF-aOgCK4BGAsYHg/w640-h578/20200709_140759.jpg" width="640" /></a></div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FsplQek9Zuw/XweexuhgKjI/AAAAAAADEMo/8_4tUBu_PTQNEyPy1ATO7oCO9ut676Q4ACK4BGAsYHg/s3014/20200709_141308.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2895" data-original-width="3014" height="614" src="https://1.bp.blogspot.com/-FsplQek9Zuw/XweexuhgKjI/AAAAAAADEMo/8_4tUBu_PTQNEyPy1ATO7oCO9ut676Q4ACK4BGAsYHg/w640-h614/20200709_141308.jpg" width="640" /></a></div><font face="courier"><br /></font></div><div><font face="courier">9. Remove from heat and top each serving with cilantro, chopped peanuts, and a small wedge of lime. I like to squeeze the lime juice onto my noodles and mix it in before I take my first bite. </font></div><div><font face="courier"><br /></font></div><div><font face="courier"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A5IR_acRlH4/Xwee5S04LrI/AAAAAAADEMs/FO4GTlz7NtMMhDi9YUKg1dK1c99Kslm5QCK4BGAsYHg/s3024/20200709_142041.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2840" data-original-width="3024" height="602" src="https://1.bp.blogspot.com/-A5IR_acRlH4/Xwee5S04LrI/AAAAAAADEMs/FO4GTlz7NtMMhDi9YUKg1dK1c99Kslm5QCK4BGAsYHg/w640-h602/20200709_142041.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>This recipe makes approximately 4 servings with 8 carbs per serving. </font></div></div></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-73952249238640420532020-07-08T18:58:00.004-07:002020-07-12T18:41:03.244-07:00Thai Sweet & Spicy Grilled Chicken Thighs<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nixwHkNMHPg/XwZ0YkmlzQI/AAAAAAADD48/Zspa3HMzHec3gYrx2bIMAgycrZ-p_TXKgCK4BGAsYHg/s3024/20200708_164906.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-nixwHkNMHPg/XwZ0YkmlzQI/AAAAAAADD48/Zspa3HMzHec3gYrx2bIMAgycrZ-p_TXKgCK4BGAsYHg/w640-h640/20200708_164906.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><font face="courier">Summer is the time for grilling and today I wanted to share a new recipe I create for Thai Sweet & Spicy Grilled Chicken Thighs. I love this recipe because of all of the aromatics like basil, ginger, cilantro, garlic, shallots, and onion. I used soy sauce for the base and added fish sauce, Sriracha, Thai sweet chili sauce, and sesame oil to make the flavors intense. The sweetness comes from...wait for it...pancake syrup. Yes, maple syrup is in this marinade. If you have never used pancake syrup in a marinade before then you are in for a treat. I learned this from mom as she uses maple syrup in almost all of her Asian marinades. </font></div><div class="separator" style="clear: both; text-align: left;"><font face="courier"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><font face="courier">Though I prefer to grill my meat when the weather is nice, you can also bake your chicken as well. For this, you will need a glass baking dish. Preheat your oven to 400 degrees. Place chicken in dish and cook for approximately 15 minutes covered with foil. After 15 minutes, remove foil and cook for another 20 minutes or until chicken in cooked through. </font><span style="font-family: courier;">I prefer to marinade the chicken for at least 24 hours to allow for all the flavors to absorb into the chicken, so make sure you plan ahead. You can serve this chicken with Jasmine rice or riced cauliflower. I also like to serve it on a bed of Asian slaw which is mixture of sour cream, Thai sweet chili sauce, and angel hair sliced cabbage. However you end up cooking it, whether baked or grilled, I know you are going to love it!</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GjTFYbX1G2I/XwZ0Rwm8owI/AAAAAAADD44/fYJydDJqgQ8b6X8ZviafGkiyW1xo4DIvQCK4BGAsYHg/s3024/20200708_165029.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-GjTFYbX1G2I/XwZ0Rwm8owI/AAAAAAADD44/fYJydDJqgQ8b6X8ZviafGkiyW1xo4DIvQCK4BGAsYHg/w640-h640/20200708_165029.jpg" width="640" /></a></div><font face="courier"><br />Ingredients:</font><div><font face="courier"><br /></font><span style="font-family: courier;">4 pounds boneless chicken thighs, skin on</span></div><div><font face="courier"><br />Marinade:</font><div><font face="courier">6 tbsp low sodium soy sauce*<br />1 tbsp <a href="https://amzn.to/2C3TvcB" target="_blank">fish sauce</a>**<br />1 tbsp fresh ginger, minced</font><div><font face="courier">1 tbsp garlic, minced</font></div><div><font face="courier">1 tbsp shallots, minced</font></div><div><font face="courier">1 tbsp onion powder<br /></font><div><font face="courier">1/4 cup cilantro, finely chopped</font></div><div><font face="courier">2 tbsp fresh basil, finely chopped<br />1-2 tsp <a href="https://amzn.to/2WcxHCh" target="_blank">Sriracha</a>, adjust to taste</font></div><div><span style="font-family: courier;">2 tbsp </span><font face="courier">Thai sweet chili sauce or <a href="https://amzn.to/2BUPpDK" target="_blank">G Hughes Sugar Free Sweet Chili Sauce</a></font><span style="font-family: courier;"><a href="https://amzn.to/2BUPpDK" target="_blank"> </a></span></div><div><font face="courier">3 tbsp maple syrup or sugar free pancake syrup<br /></font></div><div><font face="courier">1 tsp sesame oil</font></div><div><font face="courier">1 tsp olive oil</font></div><div><font face="courier">1/2 tsp salt</font></div><div><font face="courier">1/2 tsp finely ground pepper</font></div><div><font face="courier"><br /></font></div><div><font face="courier">Basting:</font></div><div><font face="courier">Thai sweet chili sauce or <a href="https://amzn.to/2BUPpDK" target="_blank">G Hughes Sugar Free Sweet Chili Sauce</a></font><span style="font-family: courier;"><a href="https://amzn.to/2BUPpDK" target="_blank"> </a></span></div><div><font face="courier"><br />Notes:</font></div><div><font face="courier">* To make this recipe GF, use gluten free soy sauce</font></div><div><font face="courier"><br /></font></div><div><font face="courier">**You can find fish sauce in the Asian section of your grocery store. It has a very strong smell, but do not let that convince you that it will not be good in the marinade. Fish sauce adds a depth of flavor you cannot get from anything else...trust me. The leftover can be used in a ton of Asian marinades and recipes. </font></div><div><font face="courier"><br /></font></div><div><font face="courier">Directions:</font></div><div><font face="courier"><br /></font></div><div><font face="courier">1. In a zip top bag, add soy sauce, fish sauce, ginger, garlic, shallots, onion powder, cilantro, basil, <a href="https://amzn.to/32aa8Ov" target="_blank">Sriracha</a>, <a href="https://amzn.to/2BUPpDK" target="_blank">sweet chili sauce</a>, pancake syrup, sesame oil, olive oil, salt, and pepper. Taste the marinade and adjust for saltiness/sweetness by adding salt and additional syrup. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-s8JXQTkuKro/XwZ6W1lJPuI/AAAAAAADD5w/RXC8mvX6zMYzB6btNrXWjpgGKq_kBaPCgCK4BGAsYHg/s3024/20200707_112835.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="2684" height="640" src="https://1.bp.blogspot.com/-s8JXQTkuKro/XwZ6W1lJPuI/AAAAAAADD5w/RXC8mvX6zMYzB6btNrXWjpgGKq_kBaPCgCK4BGAsYHg/w568-h640/20200707_112835.jpg" width="568" /></a></div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><font face="courier">2. Add chicken thighs to the marinade.</font><span style="font-family: courier;"> Let the chicken marinate overnight in a zip top bag in the refrigerator. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PyZP65I9uzc/XwZ6c1b6e2I/AAAAAAADD50/_oc6wAMun-cSlKqPomMjPUUbSegie6uewCK4BGAsYHg/s3024/20200707_114600.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-PyZP65I9uzc/XwZ6c1b6e2I/AAAAAAADD50/_oc6wAMun-cSlKqPomMjPUUbSegie6uewCK4BGAsYHg/w640-h640/20200707_114600.jpg" width="640" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">3. Preheat your grill on medium-high (425-450 degrees F). Drain off liquid and place chicken pieces on a large baking sheet. Place chicken on grill when the temperature reaches approximately 400-450 degrees F. I like to place my chicken on skewers as I am able to keep the same size pieces together. </font></div><div><font face="courier"><br /></font></div><div><font face="courier"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x8romWzZ_-w/XwZ6yUXiRLI/AAAAAAADD6A/Kj648xrEHA8DIsc8Nxe0dbcHloOo2I7UwCK4BGAsYHg/s3024/20200708_162301.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-x8romWzZ_-w/XwZ6yUXiRLI/AAAAAAADD6A/Kj648xrEHA8DIsc8Nxe0dbcHloOo2I7UwCK4BGAsYHg/w640-h640/20200708_162301.jpg" width="640" /></a></div> </font></div><div><font face="courier">4. Cook chicken about 4-5 minutes on each side, or until chicken is cooked through. During the last five minute and the final flip of the meat, brush with Thai Sweet chili sauce of your choice. Do not flip again as they will stick to the grill. </font></div><div><font face="courier"><br /></font></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TIV5Jz5nSPA/XwZ66ezN31I/AAAAAAADD6E/XltHk0fJfX8m9_-yvjSK7Js3KKiyZ1VXQCK4BGAsYHg/s3024/20200708_162438.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-TIV5Jz5nSPA/XwZ66ezN31I/AAAAAAADD6E/XltHk0fJfX8m9_-yvjSK7Js3KKiyZ1VXQCK4BGAsYHg/w640-h640/20200708_162438.jpg" width="640" /></a></div><div><br /></div><div><font face="courier">5. Remove from heat and serve with Jasmine rice or riced cauliflower. </font></div></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-21132775716197900942020-07-07T09:01:00.004-07:002020-07-12T18:47:19.686-07:00Cheesy Stuffed BBQ Bacon Burger (a.k.a Juicy Lucy)<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-p4XT7wfZOss/XwSUGfE-71I/AAAAAAADDrM/kIZj5Zexu9EHVtDCerLfH3DygbKE_-xMgCK4BGAsYHg/s3024/20200705_164541.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-p4XT7wfZOss/XwSUGfE-71I/AAAAAAADDrM/kIZj5Zexu9EHVtDCerLfH3DygbKE_-xMgCK4BGAsYHg/w640-h640/20200705_164541.jpg" width="640" /></a></div><font face="courier"><div><font face="courier"><br /></font></div>Summer is here...time for grilling outside! I love summer because the weather is fine and we can cook outside on the grill. During this time of year, I pretty much cook every meal outside. One of my favorite things to cook on the grill are burgers. Nothing compares to flame broiled meat. </font><div><font face="courier"><br /></font><div><font face="courier">About nine years ago I was in the Twin Cities and went to a restaurant called The Nook, a St. Paul sports bar. The restaurant was featured on an episode of Diners, Drive-ins, and Dives. After watching the show, I just had to have one of these burgers. Can I say...the burger was </font></div><div><font face="courier">A-M-A-Z-I-N-G!!! As you bite into the pattie, there is a rush of melted cheesy yumminess. Really messy, but oh so good!</font></div><div><font face="courier"><br /></font></div><div><font face="courier">I decided that I would try to recreate this burger in my own kitchen and add a few flavors of my own. Though the original recipe calls for American cheese, I decided to use a spreadable pub cheese that had jalapenos in it. I figured it would melt just like American cheese as it is processed cheese. Yes, I said it...I am using processed cheese. All haters can exit the building now! As you can see from the pictures, some of the cheese sauce escaped after I cut the burger in half. </font></div><div><font face="courier"><br /></font></div><div><font face="courier">The gooey cheese,the perfectly seasoned burger, salty bacon, crisp lettuce, firm tomato, and my toasted bun that I brushed with butter and a tad of Hidden Valley Ranch Seasoning (Costco sells it is shakable containers now). All I can say is yum and that you need this burger in your life. Go and get the ingredients...go, go now. You will not be sorry!</font></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vTYIx6gT6FI/XwSUPKX9YSI/AAAAAAADDrQ/ze21mKZ8suANZwkUkoPd8yFCaEMt_mGcACK4BGAsYHg/s3024/20200705_164456.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-vTYIx6gT6FI/XwSUPKX9YSI/AAAAAAADDrQ/ze21mKZ8suANZwkUkoPd8yFCaEMt_mGcACK4BGAsYHg/w640-h640/20200705_164456.jpg" width="640" /></a></div><div><font face="courier"><br /></font></div><div><font face="courier">For this recipe, you will need the following ingredients:</font></div><div><font face="courier"><br /></font></div><div><font face="courier">Ingredients:<br /><br />2 pounds of 80/20 ground chuck<br />1/2 tsp paprika<br />1/2 tsp onion powder<br />1/2 tsp garlic powder<br />1/2 tsp salt<br />1/2 tsp finely ground black pepper</font></div><div><font face="courier">1 tsp parsley flakes, dried<br />1/4 tsp thyme<br />1 tsp brown sugar*<br />2 tbsp Worcestershire sauce<br />8 American cheese slices<br />1 cup Iceberg lettuce thinly sliced<br />1 large firm tomato, cut into 1/4" slices<br />8 pieces of crispy bacon</font><div><font face="courier">Bbq sauce**</font></div><div><font face="courier">Hamburger buns***</font></div><div><font face="courier">2 tbsp butter, softened</font></div><div><font face="courier">1/2-1 tsp Hidden Valley Ranch seasoning , adjust to taste</font></div><div><font face="courier">Condiments of your choice<br /><br />To make this recipe Keto, Low Carb, or Gluten Free substitute the following ingredients from recipe:</font></div><div><font face="courier"><br />*<a href="https://amzn.to/32aBcwZ" target="_blank">Lakanto Golden Monk Fruit 1:1 Sugar Substitute</a><br />**<a href="https://amzn.to/2C3HZOo" target="_blank">G Hughes sugar free bbq sauce</a></font><br /></div><div><font face="courier">***Franz Keto Hamburger Buns or Gluten Free Buns</font></div><div><font face="courier"><br /></font></div><div><font face="courier">Directions:</font></div><div><br /></div><div><font face="courier">1. Add all of the ingredients to a large bowl and using your hands, mix well. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WFm3OpKnj54/XwSbUAa6MrI/AAAAAAADDrc/he8uzIOdH54AGgRKNLCLuFhVPM_kyvlUQCK4BGAsYHg/s3024/20200705_130905.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-WFm3OpKnj54/XwSbUAa6MrI/AAAAAAADDrc/he8uzIOdH54AGgRKNLCLuFhVPM_kyvlUQCK4BGAsYHg/w640-h640/20200705_130905.jpg" width="640" /></a></div><font face="courier"><br /></font></div><div><font face="courier">2. Prep a large baking sheet with aluminum foil. In a small bowl, add softened butter and Hidden Valley Ranch seasoning. Set aside for later when you toast buns. </font></div><div><font face="courier"><br /></font></div><div><font face="courier">3. Make 8 balls out of the hamburger mixture. Set on baking sheet as you make them.</font></div><div><br /></div><div><font face="courier">4. On a separate piece of foil flatten out each ball of meat making sure all the patties are of equal thickness and size. As you finish each one, set back on prepared baking sheet.</font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tzaK8K1Mj9I/XwSboU5A_rI/AAAAAAADDrk/m8iJFt6G3NELDxOO-tHBUBbzhf1evu3-ACK4BGAsYHg/s3024/20200705_131509.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-tzaK8K1Mj9I/XwSboU5A_rI/AAAAAAADDrk/m8iJFt6G3NELDxOO-tHBUBbzhf1evu3-ACK4BGAsYHg/w640-h640/20200705_131509.jpg" width="640" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">5. Make a small ledge around the edge of four of the patties. </font><span style="font-family: courier;">Place two slices of the cheese in the center of four of the patties. You will have to break it into pieces to make it fit.</span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-U4syLPJkHz8/XwSbvwNZ4SI/AAAAAAADDro/88UAZeU1l2oCKmbsAa6AtifNvaimvtAVgCK4BGAsYHg/s2277/20200705_170958.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2246" data-original-width="2277" height="632" src="https://1.bp.blogspot.com/-U4syLPJkHz8/XwSbvwNZ4SI/AAAAAAADDro/88UAZeU1l2oCKmbsAa6AtifNvaimvtAVgCK4BGAsYHg/w640-h632/20200705_170958.jpg" width="640" /></a></div><span style="font-family: courier;"><div style="text-align: center;"> (I used the jalapeno pub cheese in mine)</div></span></div><div style="text-align: center;"><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">6. Using the second pattie, cover each pattie with the cheese. Make sure to seal the edges well so the cheese does not escape when grilling. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hsjE2NQ_lXg/XwScKl5GeyI/AAAAAAADDrw/v-A_piVsnagmoq9Mi0v17MJVS0ablNwVACK4BGAsYHg/s3024/20200705_131517.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-hsjE2NQ_lXg/XwScKl5GeyI/AAAAAAADDrw/v-A_piVsnagmoq9Mi0v17MJVS0ablNwVACK4BGAsYHg/w640-h640/20200705_131517.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: courier;">7. Heat your grill and cook until the patties reach an internal temperature of approximately 160 degrees F. Try not to flip your burgers more than once as they can come apart if you mess with them too much. Brush the tops with bbq sauce for the final 5 minutes of cooking with the lid down. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SCqhpl8WP_g/XwScUWzSi5I/AAAAAAADDr8/YzQ1EfKxJeEv66E_1JkXrpJGMj1ujKP9ACK4BGAsYHg/s2280/20200705_171020.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2271" data-original-width="2280" height="638" src="https://1.bp.blogspot.com/-SCqhpl8WP_g/XwScUWzSi5I/AAAAAAADDr8/YzQ1EfKxJeEv66E_1JkXrpJGMj1ujKP9ACK4BGAsYHg/w640-h638/20200705_171020.jpg" width="640" /></a></div></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">8. Remove from the grill and allow them to sit for 5 minutes. Meanwhile, toast your burger buns. Brush them with the butter and ranch mixture. </span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">9. Serve with lettuce, tomato, <a href="https://amzn.to/2C3HZOo" target="_blank">bbq sauce</a>, bacon, and your favorite condiments. </span></div></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-73127368851739147412020-07-06T10:59:00.001-07:002020-07-06T10:59:14.083-07:00Miranda's Foolproof Sugar Cookies<div style="text-align: center;"><img border="0" height="480" src="https://4.bp.blogspot.com/-2fBxDqUMYtI/UXRSzPFd81I/AAAAAAAAc3k/i6WNLTTfdMY/w640-h480/DSCN8147.JPG" width="640" /></div><br /><font face="courier">I do not know about you, but when you find that one foolproof sugar cookie recipe you never want to lose it! Over the years, I have tried many different sugar cookies recipes....everything from too hard to too soft and too sweet to too bland. I think the worst is when you want to use cookie cutters and the dough doesn't keep its shape and the cookies get completely deformed in the oven. The end result is a cookie that looks like a blob! </font><div><font face="courier"><br /></font></div><div><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-TIU2aNP6mU4/UXRSw5uJjKI/AAAAAAAAc3U/E55TukW2Sso/s1600/DSCN8149.JPG" style="font-family: courier;"><img border="0" src="https://1.bp.blogspot.com/-TIU2aNP6mU4/UXRSw5uJjKI/AAAAAAAAc3U/E55TukW2Sso/s640/DSCN8149.JPG" /></a></div><font face="courier"><br />This recipe is my "go-to" sugar cookie recipe. It works every time is so simple to make. It doesn't require any chilling time in the fridge and takes about 15 minutes from the time you put the ingredients together until you are rolling out the cookies. I cannot say enough good things about this recipe! Your cookies will be perfect....every time! <br /><br />Happy Baking,<br />Miranda<br /><br />Ingredients:<br /><br />3 cups all-purpose flour<br />2 teaspoon baking powder<br />1/4 teaspoon salt<br />1 cup softened unsalted butter<br />1 cup sugar<br />1 large egg at room temperature, beaten<br />1 teaspoon vanilla extract<br />icing <br />sprinkles<br /><br /><br /><br /><div style="text-align: center;"><br /></div></font><div><font face="courier">Directions:<br /><br />1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.<br /><br />2. Sift together flour, baking powder, and salt in a bowl and set aside.<br /><br /><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-gCYVK1iB0kk/UXRIogBT8pI/AAAAAAAAc1c/NV7S-Vf_BV8/s1600/DSCN8100.JPG"><img border="0" src="https://1.bp.blogspot.com/-gCYVK1iB0kk/UXRIogBT8pI/AAAAAAAAc1c/NV7S-Vf_BV8/s640/DSCN8100.JPG" /></a></div><br /></font><div><font face="courier">3. In stand mixer, cream together the butter and sugar on medium for several minutes until light and fluffy.<br /><br />4. Beat in the egg and vanilla into cream mixture and mix until well combined. Add the flour mixture gradually. Mix until fully incorporated and the dough is smooth and uniform.<br /><br /><div style="text-align: center;"><a href="https://4.bp.blogspot.com/-VLj4YuuTpnQ/UXRIwF_14uI/AAAAAAAAc1k/at-c2m1vL6o/s1600/DSCN8105.JPG"><img border="0" src="https://4.bp.blogspot.com/-VLj4YuuTpnQ/UXRIwF_14uI/AAAAAAAAc1k/at-c2m1vL6o/s640/DSCN8105.JPG" /></a></div><br /></font><div><font face="courier">5. Do not chill dough! Divide dough into 2 balls. On a lightly floured surface, roll each ball into a 12 inch circle that is approximately 1/8 inch thick. </font><div><font face="courier"><br />6. Using a cookie cutter dipped in flour, cut out cookies and place on sheets about 1 inch apart.<br /><br /><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-KVBetkk2aR0/UXRIw_0rwpI/AAAAAAAAc1s/N55b5NlDA5Q/s1600/DSCN8107.JPG"><img border="0" height="480" src="https://1.bp.blogspot.com/-KVBetkk2aR0/UXRIw_0rwpI/AAAAAAAAc1s/N55b5NlDA5Q/w640-h480/DSCN8107.JPG" width="640" /></a></div><br /></font><div><font face="courier">7. Bake for 6-7 minutes,or until cookies are lightly browned. Cooking time will vary depending on your oven, so make sure to keep an eye on them. They go from light brown to an icky and inedible dark brown in a flash!<br /><br /><div style="text-align: center;"><a href="https://4.bp.blogspot.com/-Gt7zOTs6FnI/UXRSyziD0jI/AAAAAAAAc3g/ye9cdDcjQdA/s1600/DSCN8146.JPG"><img border="0" height="480" src="https://4.bp.blogspot.com/-Gt7zOTs6FnI/UXRSyziD0jI/AAAAAAAAc3g/ye9cdDcjQdA/w640-h480/DSCN8146.JPG" width="640" /></a></div><br /></font><div><div><div><font face="courier">8. Transfer cookies to wire racks with a thin metal spatula to cool completely. Decorate with frosting or icing and your favorite sprinkles. I coated my cookies in yellow candy melts and sprinkled with with jimmies for a birthday party I was hosting...so fun!<br /><br /></font></div></div></div></div></div></div></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-26191098418498238882020-07-06T08:20:00.003-07:002020-07-12T18:49:13.811-07:00Savory Cod Cakes<div class="separator" style="clear: both; text-align: center;"><span style="font-family: courier;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HYL-7EkVz7M/XwM6yW-AKFI/AAAAAAADDnc/1O-VTkw6eigsVSkJixs39-3WrI2v43JeACK4BGAsYHg/s3024/20200705_124933.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-HYL-7EkVz7M/XwM6yW-AKFI/AAAAAAADDnc/1O-VTkw6eigsVSkJixs39-3WrI2v43JeACK4BGAsYHg/w640-h640/20200705_124933.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Crispy, savory, and full of flavor! This recipe for Savory Cod Cakes is so good you will think you are eating the full carb version. The cakes have a nice crispiness to the outside while being tender and flaky on the inside. Think cod fish and chips minus the chips and the extra carbs! You can serve this with your favorite tartar sauce alone or make a delicious fish sandwich out of it by mixing some angel hair shredded cabbage with ranch, topped with a fresh slice of tomato, seated on a buttery toasted bun. If you wanted to go really crazy, you could melt some cheese on top...so good!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cod is a white fish that most of us have had at one time or another. It is like the poorer relation to Halibut...lol. When I have fish and chips, I normally order Cod. I like Cod because it does not have the strong fishy flavor and is a lot less expensive. If you feel like living on the edge, you can always substitute the cod for halibut. Depending on where you live, fresh Cod may not be available. If that is the case and you need to buy frozen, just make sure you press out the excess liquid with paper towels when thawed. You will also want to add about 1/4 cup of additional almond flour to absorb the liquid that will come from the fish. I highly recommend using fresh when you can as the texture of frozen fish is different. You can also use whatever fresh white fish that is readily available at your local grocery store. But enough about the frozen fish, let's talk more about the taste of these yummy cakes! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Every bite is flavorful with hints of shallots, bell pepper, parsley, tarragon, and dill. These Savory Cod Cakes are so good that I bet that you could get even your most finicky eaters to try them. For kids who are picky eaters, you can form these into large fish sticks and serve with some ranch. I know that when I made these in the past for my kids (yes, I have one who is a crazy picky eater too!), I formed them into large fish sticks and she had no idea that they were full of herbs and gobbled them up! It's all about presentation when they are little, right? Thankfully she is older and getting better at trying new things (yes!!!). I think after one bite, you will agree with me that these are a party in your mouth and can't stop at just one! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A9pE31HJ9F4/XwM661r5ANI/AAAAAAADDno/fkRu1TibYH8b2uZPi2DRj328TmRO6GNhACK4BGAsYHg/s3024/20200705_125045.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-A9pE31HJ9F4/XwM661r5ANI/AAAAAAADDno/fkRu1TibYH8b2uZPi2DRj328TmRO6GNhACK4BGAsYHg/w640-h640/20200705_125045.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For this recipe, you will need the following ignredients:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div></span></div><div><div><font face="courier"><br />8 oz cod, fresh<br />2 tbsp shallots, finely diced</font></div><div><span style="font-family: courier;">2 tbsp yellow bell pepper, diced</span><font face="courier"><br />2 tbsp parsley flakes, dried or fresh*<br />1/2 tsp tarragon, dried or fresh*</font></div><div><font face="courier">1 tsp dill, dried or fresh*<br /></font><div><font face="courier">1 tbsp mayonnaise</font></div><div><span style="font-family: courier;">1 egg, beaten</span></div><div><span style="font-family: courier;">1/2 tsp <a href="https://amzn.to/301DzPX" target="_blank">sugar substitute</a>, like <a href="https://amzn.to/301DzPX" target="_blank">Lakanto</a></span></div><div><div><font face="courier">1/2 tsp salt</font></div><div><div><font face="courier">1/4 tsp pepper, finely ground</font></div></div><font face="courier">1/2 cup almond flour, finely ground<br /></font></div><div><div><font face="courier">2 tbsp olive oil</font></div><div><font face="courier">1 tbsp butter</font></div><div><font face="courier"><br />* If using fresh herbs, then you will need to triple the quantity. For example, 1 tsp of dried dill would be 3 tsp when using fresh. It is a ratio of 1:3 (dried: fresh).</font></div></div></div><div><font face="courier"><br /></font></div><div><font face="courier">Directions:</font></div><div><font face="courier"><br /></font></div><div><font face="courier">1. Finely chop up your cod until it is all uniform and add to a large mixing bowl.</font></div><div><br /></div><div><font face="courier">2. Chop your shallot, bell pepper, parsley, tarragon, and dill and add to bowl with cod. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-X_DjH79pBnA/XwNDNRiS_iI/AAAAAAADDoM/s-qXAPKy9FoIihKQ7t4KrwPAQXPccRbeACK4BGAsYHg/s3024/20200705_115247.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-X_DjH79pBnA/XwNDNRiS_iI/AAAAAAADDoM/s-qXAPKy9FoIihKQ7t4KrwPAQXPccRbeACK4BGAsYHg/w640-h640/20200705_115247.jpg" width="640" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">3. Add parsley, tarragon, mayonnaise, egg, sugar or <a href="https://amzn.to/301DzPX" target="_blank">sugar substitute</a>, salt, and pepper. Mix together with a large spoon. </font></div><div><font face="courier"><br /></font></div><div><font face="courier">4. Fold in the almond flour until fully incorporated.</font></div><div><font face="courier"><br /></font></div><div><font face="courier"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LsNX5oqDfMo/XwNDCLFVN2I/AAAAAAADDoI/yj5PXhlWIyken5amY3dwIIK5sgYLgFQRwCK4BGAsYHg/s3024/20200705_120728.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-LsNX5oqDfMo/XwNDCLFVN2I/AAAAAAADDoI/yj5PXhlWIyken5amY3dwIIK5sgYLgFQRwCK4BGAsYHg/w640-h640/20200705_120728.jpg" width="640" /></a></div></font></div><div><font face="courier"><br /></font></div><div><font face="courier">5. In a nonstick pan, heat olive oil and butter on medium high. </font></div><div><font face="courier"><br /></font></div><div><font face="courier">6. Once the oil is hot, form 1/4 cup balls out of cod mixture and place evenly spaced in pan. Gently press down the balls until approximately 1/2" thick. You should get 4-5 crab cakes from the batch.</font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Qal1t9jJvDM/XwNEO65-H8I/AAAAAAADDog/33JkBb2_7LciQHlbM1bP1qad-Jwf7sGZACK4BGAsYHg/s2388/20200705_121329.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2388" data-original-width="2365" height="640" src="https://1.bp.blogspot.com/-Qal1t9jJvDM/XwNEO65-H8I/AAAAAAADDog/33JkBb2_7LciQHlbM1bP1qad-Jwf7sGZACK4BGAsYHg/w634-h640/20200705_121329.jpg" width="634" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">7. Carefully lifting up the edges, flip cod cakes after approximately five minutes. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_7ECOl-HG8s/XwNEbVa_x-I/AAAAAAADDok/1RZqCz9TdMc78GYmmc-RBb1NtlX5oDnDgCK4BGAsYHg/s3024/20200705_121325.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2859" data-original-width="3024" height="606" src="https://1.bp.blogspot.com/-_7ECOl-HG8s/XwNEbVa_x-I/AAAAAAADDok/1RZqCz9TdMc78GYmmc-RBb1NtlX5oDnDgCK4BGAsYHg/w640-h606/20200705_121325.jpg" width="640" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">7. Gently lifting up on the edges, flip cod cake cook for another five minutes. </font></div><div><font face="courier"><br /></font></div><div><font face="courier">8. After five minutes, flip one final time and cook for approximately 2 minutes. </font></div></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-V0hHPu5_7JE/XwNEvCtCliI/AAAAAAADDos/EjNrlRa1tr4nn6HBbxgrKqmuQzZM3FYiwCK4BGAsYHg/s2468/20200705_125102.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2117" data-original-width="2468" height="548" src="https://1.bp.blogspot.com/-V0hHPu5_7JE/XwNEvCtCliI/AAAAAAADDos/EjNrlRa1tr4nn6HBbxgrKqmuQzZM3FYiwCK4BGAsYHg/w640-h548/20200705_125102.jpg" width="640" /></a></div><font face="courier"><br /></font></div><div><span style="font-family: courier;">9. Remove from heat and place on a paper lined plate. Serve with tartar sauce or just eat alone as they are delicious!</span></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-78359823839072796992020-07-05T14:31:00.001-07:002020-07-05T14:40:29.557-07:00Avocado and Grilled Shrimp Guacamole<div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QNNHzyDE4NA/XwJBHgi-eFI/AAAAAAADDdQ/rkmSNjlKqt4k94bfIW9Oh_cpEjfxGSg9gCK4BGAsYHg/s3024/20200705_111851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-QNNHzyDE4NA/XwJBHgi-eFI/AAAAAAADDdQ/rkmSNjlKqt4k94bfIW9Oh_cpEjfxGSg9gCK4BGAsYHg/w640-h640/20200705_111851.jpg" width="640" /></a></div><font face="courier"><br /></font></div><div><font face="courier">It's summer and time for salads that are great for sunny, warm days! One of my favorites is this recipe for Avocado and Grilled Shrimp Guacamole. I first had this at my sister's house several years ago and just loved it. Originally, the shrimp was cooked in a pan over high heat, but I wanted to see if grilling the shrimp would make it better. Well, let me tell you...grilling the shrimp brings out its meatiness and adds an extra layer of flavor that you just do not get from pan cooking. </font></div><div><font face="courier"><br /></font></div><div><span style="font-family: courier;">Though I call it guacamole, it could easily be eaten as a side because of the big, juicy, grilled chunks of shrimp. </span><font face="courier">This dish is delicious served with pita or tortilla chips. We like to put it on top of our grilled steaks-it's so good! Depending on how spicy you like to eat your food, you can add additional jalapeno for more spice. You can also add more lime and cumin if you want more intense flavors as well. Give this recipe a try because I know you are going to love it as much as we do!</font></div><div><font face="courier"><br /></font></div><font face="courier"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-59Q0i-MqK7I/XwJBYO-Y_tI/AAAAAAADDdo/AOE0kkQnvRUrtO9zaqj_bb-ZRq8JbzP7wCK4BGAsYHg/s3024/20200705_111424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-59Q0i-MqK7I/XwJBYO-Y_tI/AAAAAAADDdo/AOE0kkQnvRUrtO9zaqj_bb-ZRq8JbzP7wCK4BGAsYHg/w640-h640/20200705_111424.jpg" width="640" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">For this recipe, you will need the following ingredients:</font></div><div><font face="courier"><br /></font></div>Ingredients:</font><div><span style="font-family: courier;">2 pounds of shrimp, grilled and chopped*</span></div><div><font face="courier">2 tbsp olive oil</font></div><div><font face="courier">1/2 tsp salt</font></div><div><font face="courier">1/2 tsp finely ground pepper</font></div><div><font face="courier">5 ripe avocados, chopped</font></div><div><font face="courier">2 tbsp shallots, minced</font></div><div><font face="courier">3 cloves of garlic, minced</font></div><div><font face="courier">1 bundle of cilantro, bottom stems removed and chopped</font></div><div><font face="courier">1 tsp jalapeno pepper, finely chopped with seeds and ribs removed</font></div><div><font face="courier">1 Roma tomato, finely chopped</font></div><div><div><font face="courier">2 tbsp pepperoncini juice</font></div><div><font face="courier">1 lime, juiced</font></div></div><div><font face="courier">3 tsp of cumin</font></div><div><font face="courier">2 tsp garlic salt</font></div><div><font face="courier">1 tsp sugar or Lakanto sweetener </font></div><div><br /></div><div><font face="courier">Directions:</font></div><div><font face="courier"><br /></font></div><div><font face="courier">1. Prep shrimp by peeling and deveining. Place on a baking sheet and drizzle with olive oil. Seasoning with salt and pepper and mix until coated with oil. Place 8 shrimp on each skewer and set aside. You will have approximately 8 skewers total. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0CuCI8o_mSg/XwJBnThOyWI/AAAAAAADDd4/rK29bXsRUG4s3Wzn_WaGqxdr3APEzBBWgCK4BGAsYHg/s3024/20200705_101235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-0CuCI8o_mSg/XwJBnThOyWI/AAAAAAADDd4/rK29bXsRUG4s3Wzn_WaGqxdr3APEzBBWgCK4BGAsYHg/w640-h640/20200705_101235.jpg" width="640" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">2. Preheat grill to approximately 325-350 degrees. Place shrimp skewers on hot grill. Cook about 5 minutes per side. Remove from heat. Remove shrimp from skewers and roughly chop. Set aside. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-q7mjIu46i10/XwJBwdnyh9I/AAAAAAADDeI/9b0MLwDpY5Ay5pDJ2y6pL0R2B7B66ldJwCK4BGAsYHg/s2803/20200705_103808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2803" data-original-width="2754" height="640" src="https://1.bp.blogspot.com/-q7mjIu46i10/XwJBwdnyh9I/AAAAAAADDeI/9b0MLwDpY5Ay5pDJ2y6pL0R2B7B66ldJwCK4BGAsYHg/w628-h640/20200705_103808.jpg" width="628" /></a></div></div><div><br /></div><div><font face="courier">3. Prep cilantro, shallots, garlic, and tomato. Place in a large mixing bowl. Add pepperoncini and lime juice to bowl. Add cumin, salt, garlic salt, and Lakanto sweetener. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-l5_lvaeSzS4/XwJCAattQcI/AAAAAAADDeg/VFwXGr3RFqYxIjEFG4q92RZjy79I-x2uACK4BGAsYHg/s2988/20200705_110035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2932" data-original-width="2988" height="628" src="https://1.bp.blogspot.com/-l5_lvaeSzS4/XwJCAattQcI/AAAAAAADDeg/VFwXGr3RFqYxIjEFG4q92RZjy79I-x2uACK4BGAsYHg/w640-h628/20200705_110035.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jPYl_SOXZak/XwJDGOWksOI/AAAAAAADDf0/u302CCN8LS4hFj6xQtNgvUmXOMyeCckmgCK4BGAsYHg/s3024/20200705_105955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="2640" height="200" src="https://1.bp.blogspot.com/-jPYl_SOXZak/XwJDGOWksOI/AAAAAAADDf0/u302CCN8LS4hFj6xQtNgvUmXOMyeCckmgCK4BGAsYHg/w174-h200/20200705_105955.jpg" width="174" /></a> <a href="https://1.bp.blogspot.com/-BzFu2t6R3LE/XwJDeEpkPQI/AAAAAAADDgU/q82yaF47ZIowkPUsHazZ8LvtnVFkkfVNwCK4BGAsYHg/s2800/20200705_110455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2625" data-original-width="2800" height="188" src="https://1.bp.blogspot.com/-BzFu2t6R3LE/XwJDeEpkPQI/AAAAAAADDgU/q82yaF47ZIowkPUsHazZ8LvtnVFkkfVNwCK4BGAsYHg/w200-h188/20200705_110455.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><font face="courier">4. Mix all ingredients in bowl with a fork. Mash any larger pieces of avocado. Add shrimp pieces and lightly mix with a spoon.</font></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvJjA8EJtyOxDk6LiIW97tzw0dpgMegPKsePzLLsAXqMaD4WG9bBp1yGNkdsgby8yF7nSrHWoT9U7ZIcwwsVBQbtvfsZCxjWCZg0Nb-YWd6SRapkxHKLzP8W_s2cLMJcGIifYeGSA9rs/s3024/20200705_111235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvJjA8EJtyOxDk6LiIW97tzw0dpgMegPKsePzLLsAXqMaD4WG9bBp1yGNkdsgby8yF7nSrHWoT9U7ZIcwwsVBQbtvfsZCxjWCZg0Nb-YWd6SRapkxHKLzP8W_s2cLMJcGIifYeGSA9rs/w640-h640/20200705_111235.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><font face="courier">5. Cover and refrigerate for at least two hours in the refrigerator.</font></div><div><font face="courier"><br /></font></div><div><font face="courier"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Hu5GqiI2iEg/XwJDSs9lyLI/AAAAAAADDgA/s_lz48z39ZcCQiK6PJYjoMK3gr0boDrqQCK4BGAsYHg/s3024/20200705_111424%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-Hu5GqiI2iEg/XwJDSs9lyLI/AAAAAAADDgA/s_lz48z39ZcCQiK6PJYjoMK3gr0boDrqQCK4BGAsYHg/w640-h640/20200705_111424%2B%25281%2529.jpg" width="640" /></a></div> </font></div><div><font face="courier">6. Serve with tortilla chips, pita crackers, or eat alone as a side salad. </font><span style="font-family: courier;"> </span></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-35909895280569790572020-07-02T17:18:00.004-07:002020-07-12T18:58:34.094-07:00Garlic & Ginger Grilled Chicken Thighs<div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_OzXdxZpORQ/Xv54GlyhecI/AAAAAAADDJ0/4BI11HC5g3MyQjj1L2d00y4kFWL31b0fwCK4BGAsYHg/s3024/20200702_161528.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-_OzXdxZpORQ/Xv54GlyhecI/AAAAAAADDJ0/4BI11HC5g3MyQjj1L2d00y4kFWL31b0fwCK4BGAsYHg/w640-h640/20200702_161528.jpg" width="640" /></a></div></div><font face="courier"><div><font face="courier"><br /></font></div>This recipe for Asian Grilled Chicken Thighs is a standard in our home. We eat a lot of chicken and we probably have this particular meal at least once a week. I love the Asian inspired flavors with the ginger, garlic, sesame, and rice wine vinegar. A little sweet and spicy!</font><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JR0AVnj3Ers/Xv54NlY0yHI/AAAAAAADDKA/U5WJlxif93QtqqaNcGVCiAhrlIf9pithwCK4BGAsYHg/s2938/20200702_161744.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2691" data-original-width="2938" height="586" src="https://1.bp.blogspot.com/-JR0AVnj3Ers/Xv54NlY0yHI/AAAAAAADDKA/U5WJlxif93QtqqaNcGVCiAhrlIf9pithwCK4BGAsYHg/w640-h586/20200702_161744.jpg" width="640" /></a></div><font face="courier"><br /></font></div><div><font face="courier">I find that it is best when marinated overnight to allow the flavors to really absorb into meat and makes every bite tender and juicy. We usually grill the chicken outside, so on those hot summer days we do not have to cook inside. I also love the fact that it is grilled, so the mess and clean up is minimal. Pair this with some grilled vegetables and you have a low carb (about 2 carbs per thigh) and healthy meal that everyone will love. </font><div><font face="courier"><br /></font></div><div><font face="courier">For this recipe, you will need:</font></div><div><font face="courier"><br /></font><font face="courier">Ingredients:</font><div><font face="courier"><br /></font></div><div><font face="courier">1/4 cup low-sodium soy sauce*</font></div><div><font face="courier">2 tablespoons <a href="https://amzn.to/32aBcwZ" target="_blank">Lakanto Golden Monk Fruit 1:1 Sweetener</a>**</font></div><div><font face="courier">1 tsp salt</font></div><div><font face="courier">1/2 tsp finely ground black pepper </font></div><div><font face="courier">1 tablespoon sesame oil</font></div><div><font face="courier">2 tablespoons <a href="https://amzn.to/2DAXE8m" target="_blank">seasoned rice vinegar</a> </font></div><div><font face="courier">3 garlic cloves, minced </font></div><div><font face="courier">1 1/2 teaspoon finely grated fresh ginger </font></div><div><font face="courier">1/4-1/2 teaspoon red pepper flakes, adjust to taste</font></div><div><font face="courier">1 tbsp <a href="https://amzn.to/2WcxHCh" target="_blank">Sriracha</a> sauce, <b>optional</b> if you want some extra spice</font></div><div><font face="courier">2 pounds skinless chicken thighs </font></div><div><font face="courier"><br />Directions:</font></div><div><font face="courier"><br />1. Combine the soy sauce, <a href="https://amzn.to/32aBcwZ" target="_blank">sweetener</a>, salt, pepper, sesame oil, vinegar, garlic, ginger, and red pepper flakes. Stir until the sugar dissolves. Taste the marinade and see if it needs more sweetener or salt. Everyone is different on what they think is too sweet or salty or not salty or sweet enough.</font></div><div><font face="courier"><br /></font></div><div><font face="courier">2. Place in a zip top bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator at least four hours. Overnight is best in order for the flavors to penetrate the meat. Try to flip the bag over at least 4 times if marinating overnight. </font></div><div><font face="courier"><br /></font></div><div><font face="courier">3. You can cook the chicken on a grill for 3 minutes. Turn and cook the other side for 5 minutes. Continue cooking, turning every 2 minutes. Cook the thighs a total of approximately 10-12 minutes.</font></div><div><font face="courier"><br /></font></div><div><font face="courier">4. Remove chicken from heat and serve. </font></div><div><br /></div><div><font face="courier">*Use gluten free soy sauce to make this recipe GF</font></div><div><font face="courier"><br /></font></div><div><font face="courier">** You can use any <a href="https://amzn.to/32aBcwZ" target="_blank">sugar free sweetener</a> you have already on hand. Sugar free pancake syrup works amazingly well as a sweetener. I know it sounds strange, but trust me it tastes great in this recipe. If you are not on a low carb diet, you can use brown sugar instead.</font></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-37583130141417038912020-07-01T17:31:00.013-07:002020-07-02T11:32:32.199-07:00 Low Carb Shrimp Fritters<font face="courier"><br /></font><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLexpyMZFUJoOXCI4q-ABN3REiOE8E3fvRkAplauOjcU0IswOdMBU8E79qOmi5AXMXLqPPVjZFDMOUWEyKHF_30REF3WjAax7Ds-ITQ8oWVVg2HBIc9liraoJzEmUbFfZAAAMup8ifW0A/s2831/20200701_160030.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2725" data-original-width="2831" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLexpyMZFUJoOXCI4q-ABN3REiOE8E3fvRkAplauOjcU0IswOdMBU8E79qOmi5AXMXLqPPVjZFDMOUWEyKHF_30REF3WjAax7Ds-ITQ8oWVVg2HBIc9liraoJzEmUbFfZAAAMup8ifW0A/w640-h616/20200701_160030.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><font face="courier">I love seafood! I love crab, scallops, oysters, clams, lobster, and pretty much every type of fish. Seafood is such a versatile ingredient in cooking because you can broil it, bake it, barbecue it, and fry it. I am fortunate to have grown up in the great Pacific Northwest where s</font><span style="font-family: courier;">eafood is readily available. We are a few hours from the coast and all grocery stores have a pretty good selection all year long at prices that are reasonable. One year there was an overabundance of Dungeness Crab and it was selling for about $3 per pound. Needless to say, we ate a lot of fresh crab and made a whole lot of crab cakes that winter. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">Speaking of crab cakes </span><span style="font-family: courier;">(a.k.a crab fritters)</span><span style="font-family: courier;">, I was thinking about making some this week when I came across an great deal for jumbo shrimp. I decided to switch over and use the shrimp in my recipe to see how it would work since the texture of shrimp is very different than crab. After just one bite my husband said," these shrimp fritters are soooo good!"I guess that is his way of saying he really liked them. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier;">The recipe is really very easy after you get your shrimp deveined and chopped. To save time, I highly recommend that you purchase EZ peel shrimp as they are so easy to peel and are often deveined for you. From start to finish it took me about one hour to peel the shrimp, prep the ingredients, and cook. Clean up is a snap because you only need one bowl and a nonstick pan. I just love recipes that are quick and easy, don't you? Give this recipe a try because I think you are going to love it. Happy cooking!</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FPII1VT4Go4/Xv0mS9wMJ8I/AAAAAAADDDw/RKFM80YX_AgmDffcOWnUlo9LcXCK85YagCK4BGAsYHg/s3024/20200701_154850.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-FPII1VT4Go4/Xv0mS9wMJ8I/AAAAAAADDDw/RKFM80YX_AgmDffcOWnUlo9LcXCK85YagCK4BGAsYHg/w640-h640/20200701_154850.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><font face="courier">For this recipe, you will need the following ingredients"</font></div><div><font face="courier"><br /></font></div><div><font face="courier">Ingredients:</font><div><font face="courier"><br />2 lbs large raw shrimp peeled, deveined, and chopped<br /></font><div><font face="courier">2 1/4 cups of mozzarella cheese, grated</font></div><div><font face="courier">2 large eggs<br />1/2 cup mayonnaise</font></div><div><font face="courier">2 green onions, finely sliced</font></div><div><font face="courier">1/4 orange bell pepper, finely diced</font></div><div><font face="courier">1/2 scallion, finely diced<br />2 tbsp parsley, plus more to garnish<br />1 tsp salt <br />1/4 tsp black pepper<br />1/2 cup almond flour*<br />2 tbsp light olive oil <br /><br />Directions:</font></div><div><font face="courier"><br /></font></div><div><font face="courier">1. Peel, devein, and pat dry shrimp with paper towels then dice into small chunks.</font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--EQ1kKnuhCg/Xv0mZtx4rZI/AAAAAAADDD8/8jRtDd3Ax6oeWq7YxFSEqYL6KJEJFuyxgCK4BGAsYHg/s2623/20200701_160154.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2534" data-original-width="2623" height="618" src="https://1.bp.blogspot.com/--EQ1kKnuhCg/Xv0mZtx4rZI/AAAAAAADDD8/8jRtDd3Ax6oeWq7YxFSEqYL6KJEJFuyxgCK4BGAsYHg/w640-h618/20200701_160154.jpg" width="640" /></a></div><font face="courier"><br />2. Place chopped shrimp into a large mixing bowl. Add remaining ingredients and mix with a large spoon until completely incorporated. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JvT144PTVvI/Xv0mgkhOvEI/AAAAAAADDEI/U3HyBwrfVrUk1eBmbYAek-MedRpPVwkoACK4BGAsYHg/s3024/20200701_152415.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-JvT144PTVvI/Xv0mgkhOvEI/AAAAAAADDEI/U3HyBwrfVrUk1eBmbYAek-MedRpPVwkoACK4BGAsYHg/w640-h640/20200701_152415.jpg" width="640" /></a></div><font face="courier"><br />3. Heat a large non-stick pan over medium heat and add 1 tbsp olive oil. Add 1/4 cup of shrimp mixture to heated oil and press down the tops until they are about 1/2"-3/4" thick. Saute about 3-4 minutes per side or until golden brown on the edges and cooked through. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oyMFqUxk7h4/Xv0mm6vWPEI/AAAAAAADDEc/-IMWKPxEY1Q52OzW3PveVBKw1Nvs3wq8QCK4BGAsYHg/s2520/20200701_153748.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2520" data-original-width="2452" height="640" src="https://1.bp.blogspot.com/-oyMFqUxk7h4/Xv0mm6vWPEI/AAAAAAADDEc/-IMWKPxEY1Q52OzW3PveVBKw1Nvs3wq8QCK4BGAsYHg/w622-h640/20200701_153748.jpg" width="622" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">4. Due to the Mozzarella cheese, fritters may stick a little to the pan. Gently using your plastic spatula, lift the edges off and scoot under the friter. They can be a little fragile and you do not want them to break in half. Place cooked fritters on a baking sheet lined with paper towels. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--2NEVgWz5c8/Xv0msApwwGI/AAAAAAADDEs/VBv-wcECPZY9SGmhhR5LBrMoUwQkjvNGACK4BGAsYHg/s3024/20200701_155400.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/--2NEVgWz5c8/Xv0msApwwGI/AAAAAAADDEs/VBv-wcECPZY9SGmhhR5LBrMoUwQkjvNGACK4BGAsYHg/w640-h640/20200701_155400.jpg" width="640" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">5. Serve with tartar sauce or cocktail sauce. </font><span style="font-family: courier;">Makes approximately 10-12 shrimp fritters. </span></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">*You can substitute regular all-purpose flour, but it will increase the amount of carbohydrates. </span></div><div><br /></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.comtag:blogger.com,1999:blog-7554155487277521062.post-72582294345128949052020-06-27T19:23:00.002-07:002020-07-05T14:40:50.933-07:00Mediterranean Lamb & Beef Burgers<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TnXpfuKle0A/Xvf6LIAqs-I/AAAAAAADCxQ/VNoiXe5zizkRGsq9ZBbMBAunydFinVq2wCK4BGAsYHg/s3024/20200627_175125.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-TnXpfuKle0A/Xvf6LIAqs-I/AAAAAAADCxQ/VNoiXe5zizkRGsq9ZBbMBAunydFinVq2wCK4BGAsYHg/w640-h640/20200627_175125.jpg" width="640" /></a></div><div><font face="courier"><br /></font></div><div><font face="courier">Some say it is an acquired taste, but I just love lamb! Lamb kabobs, roasted lamb, and lamb burgers. The first time I had lamb was when I was on a family trip to Victoria in the 80's. Millos Restaurant served the most amazing Lamb Souvlaki served with Tzatziki Sauce and warm Pita Bread. The lamb was seasoned to perfection with mint, garlic, and other spices. Whenever we visit Victoria, we always stop there to have dinner. Amazing food and great memories!</font></div><div><font face="courier"><br /></font></div><div><font face="courier">These burgers are blended with ground beef and an assortment of herbs and cheese. Grilled up and served on a buttered bun topped off with fresh greens and ripe tomato slices. Super juicy burgers that are savory and cheesy. As a side note, these burgers are very low carb and Keto friendly with only 2 net carbs per burger....yay!!! I just know you will love these burgers as much as we do. Enjoy!</font></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7SPC2tncBLY/Xvf8KXGmMII/AAAAAAADCyA/N6liPHHmRiwpkYjBrXeDyNQkV5bM8dCTACK4BGAsYHg/s2915/20200627_173403.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2915" data-original-width="2915" height="640" src="https://1.bp.blogspot.com/-7SPC2tncBLY/Xvf8KXGmMII/AAAAAAADCyA/N6liPHHmRiwpkYjBrXeDyNQkV5bM8dCTACK4BGAsYHg/w640-h640/20200627_173403.jpg" width="640" /></a></div><div><br /></div><div><font face="courier">Ingredients:<div class="separator" style="clear: both; text-align: center;"><br /></div>1 lb ground lamb </font><div><font face="courier">1 lb ground beef<br />1 1/2 tsp salt<br />1 tsp black pepper</font></div><div><span style="font-family: courier;">1/2 tsp dried oregano</span><font face="courier"><br />1/2 cup fresh parsley <br />20 fresh mint leaves<br />12 fresh basil leaves<br />5 tsp garlic, chopped<br />1 cup feta cheese, crumbled</font></div><div><font face="courier">6 Provolone cheese, slices</font></div><div><font face="courier">Toasted hamburger buns, I like Franz Keto Hamburger Buns</font></div><div><font face="courier">Fresh greens</font></div><div><font face="courier">Sliced tomato<br /><br />Directions:<br /><br /></font></div><div><span style="font-family: courier;">1. Place dried oregano, parsley, mint, basil, oand garlic cloves in a food processor. I have a small one that I use for little jobs like this. Pulse several times to break down the herbs and blend flavors. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsWgjKF0LRSZFHOJo4Ijgshop8OHN7q5R7c0U5dZEDsidbwPRZucoqkTrLgyr4WUdw1sEIEXko4_YCewbu7inrFptXn5xLQGhEKjOlSWrQ7Z6pUyJsgjQNNRnVFiu527RAt5moOn8Eu4/s3024/20200627_170303.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsWgjKF0LRSZFHOJo4Ijgshop8OHN7q5R7c0U5dZEDsidbwPRZucoqkTrLgyr4WUdw1sEIEXko4_YCewbu7inrFptXn5xLQGhEKjOlSWrQ7Z6pUyJsgjQNNRnVFiu527RAt5moOn8Eu4/w640-h640/20200627_170303.jpg" width="640" /></a></div></div><div><span style="font-family: courier;"><br /></span></div><div><span style="font-family: courier;">2. In a large mixing bowl, add ground lamb, ground beef, salt, pepper, and herb mixture from food processor. Add feta cheese and mix thoroughly. </span></div><div><span style="font-family: courier;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-97CFJqe-KD4/Xvf7Qkld7MI/AAAAAAADCxk/uEGVypCuP5AfX-ltsUTWqzxgEFB0tE5OQCK4BGAsYHg/s3456/20200627_171147.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="3456" height="640" src="https://1.bp.blogspot.com/-97CFJqe-KD4/Xvf7Qkld7MI/AAAAAAADCxk/uEGVypCuP5AfX-ltsUTWqzxgEFB0tE5OQCK4BGAsYHg/w640-h640/20200627_171147.jpg" width="640" /></a></div></div><div><font face="courier"><br />3. Divide the lamb mixture into six patties. Set aside.</font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kGU8PqXfbjI/Xvf7W4bWgrI/AAAAAAADCxo/-zQCu0yAW00MMqiDT7ERWKDxyVN8wwgogCK4BGAsYHg/s3024/20200627_172431.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-kGU8PqXfbjI/Xvf7W4bWgrI/AAAAAAADCxo/-zQCu0yAW00MMqiDT7ERWKDxyVN8wwgogCK4BGAsYHg/w640-h640/20200627_172431.jpg" width="640" /></a></div></div><div><font face="courier"><br />4. Prep the grill to around 450 degrees. With a brush, oil the grill so burgers do not stick. Grill for 3 minutes on the first side covered, flip and cook for 4 minutes covered. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WDkiEpbTxG8/Xvf7cIZryqI/AAAAAAADCxs/uYetNBCFK9Myxr10EjQ2FZKShdac_fgDgCK4BGAsYHg/s3024/20200627_173851.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-WDkiEpbTxG8/Xvf7cIZryqI/AAAAAAADCxs/uYetNBCFK9Myxr10EjQ2FZKShdac_fgDgCK4BGAsYHg/w640-h640/20200627_173851.jpg" width="640" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">5. Add provolone cheese slices and cook for 2 more minutes covered.</font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FLWVZOMlzYk/Xvf7j3qxJnI/AAAAAAADCxw/M37ds0hbqUIjRwTmDqiuLk9nQbvX7xD4wCK4BGAsYHg/s3024/20200627_174653.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-FLWVZOMlzYk/Xvf7j3qxJnI/AAAAAAADCxw/M37ds0hbqUIjRwTmDqiuLk9nQbvX7xD4wCK4BGAsYHg/w640-h640/20200627_174653.jpg" width="640" /></a></div></div><div><font face="courier"><br /></font></div><div><font face="courier">6. Serve with toasted buns, mix greens, and tomato slices. </font></div><div><font face="courier"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Eu8PJbVNeMc/Xvf70-41bqI/AAAAAAADCx4/VyvfM_KAs0cj_-NgPTMWptjwr08yUy1-gCK4BGAsYHg/s3024/20200627_183917.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2655" data-original-width="3024" height="562" src="https://1.bp.blogspot.com/-Eu8PJbVNeMc/Xvf70-41bqI/AAAAAAADCx4/VyvfM_KAs0cj_-NgPTMWptjwr08yUy1-gCK4BGAsYHg/w640-h562/20200627_183917.jpg" width="640" /></a></div></div></div>Mirandahttp://www.blogger.com/profile/16358524650132923007noreply@blogger.com