tag:blogger.com,1999:blog-10647638177384792852024-03-05T13:43:09.627-08:00What's for dinner? MomI love cooking and want to bring you into my kitchen. With every day to day challenges that we have, the last thing you want to do is cook a meal that takes hours to prepare. I hope to inspire you so you too can prepare meals for your family that are kid friendly, husband and dog (ha ha) approved meals that you and your family will love!Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.comBlogger250125tag:blogger.com,1999:blog-1064763817738479285.post-3471962907961034402017-08-03T09:50:00.004-07:002017-08-03T09:53:46.422-07:00Chicken Bone Broth<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
2 whole chicken cleaned and rinsed<br />
4 cut in half onions (yellow or white)<br />
2 large heads of garlic<br />
5 stalks of celery cut in two piece or whole<br />
2 tbsp. garlic powder<br />
1/2 tsp. ground celery salt<br />
4 dried bay leaves<br />
2 tbsp. thyme<br />
2 tbsp. poultry seasoning<br />
1/2 cup Bragg apple cider vinegar<br />
1 to 2 tbs. salt and pepper (optional) I like salt so I use both and often add more during tasting but that's up to you.<br />
<br />
Place chicken and all vegetables and seasonings in large stock pot. Add enough water to cover all the chicken and vegetables.<br />
<br />
Set the burner to high until liquid boils. Watch it so that the liquid doesn't boil over (which happens in my kitchen sometimes).<br />
<br />
Reduce heat to lowest setting and simmer with the lid on. Allow to simmer, covered for about 5 hours.<br />
<br />
Remove the vegetables, chicken meat and bones. Strain broth into a large stock pot. You should have about 4-5 quarts. Return the bones (only) back to the stock pot with the liquid and return to low simmer for an additional 6-12 hours. Add water if needed.<br />
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<br />
You may find that your water reduces a bit after many hours of simmering and bones are peeking out over the water. If this happens, you can add more water to cover bones.<br />
<br />
Strain again and remove any and all bones.<br />
<br />
<br />
Store in mason jars or freezer containers.<br />
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Enjoy.</div>
Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-35945084315182548562016-08-05T08:44:00.002-07:002016-08-05T08:44:41.992-07:00Campfire Bean & Ham Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
This is the best bean and ham soup you'll ever taste! Friends rave about the smoky soup that I serve hot off the grill.<br />
<br />
1 lb. dried navy beans<br />
2 small onions<br />
8 cups water<br />
4 cups fully cooked lean ham (1 1/2 lbs)<br />
2 smoked ham hocks<br />
2 cups chopped celery<br />
1 cup chopped carrots<br />
1/2 tsp dried basil<br />
1/2 tsp pepper<br />
<br />
1. Place the beans in an ovenproof Dutch oven; add enough water to cover by 2 inc. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until the beans are softened.<br />
<br />
2. Chop one onion, slice the second onion and separate into rights. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions, stir in the remaining ingredients. Cover pan and place on grill rack over indirect medium heat.<br />
<br />
Cover grill; cook for 1 hour or until beans are almost tender. Uncover dutch oven then cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks.<br />
<br /></div>
Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-89282437606376060682016-08-04T13:54:00.000-07:002016-08-04T13:56:45.620-07:00Layered Salad for a Crowd<div dir="ltr" style="text-align: left;" trbidi="on">
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Every time I make this salad it is such a crowd pleasure. I like to make the dressing the day before so the flavors can enhance.<br />
<br />
1 cup mayonnaise<br />
1/4 cup milk<br />
2 tsp. dill weed<br />
1/2 tsp. seasoning blend<br />
1 bunch romaine, torn<br />
2 medium carrots, grated<br />
1 cup chopped red onion<br />
1 medium cucumbers, sliced<br />
1 pkg. (10 oz) frozen peas, thawed)<br />
1 1/2 cups (6 oz) shredded cheddar cheese<br />
8 bacon strips, cooked and crumbled<br />
<br />
1. For the dressing, in a small bowl, whisk the mayonnaise, milk dill and seasoning blend.<br />
<br />
2. In a 4 qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until ready to serve.<br />
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NOTE: This recipe was tested with Nature's seasons Seasoning Blend by Morton., Look for it in the spice aisle.<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-90510031108322193352016-08-04T13:46:00.001-07:002016-08-04T13:46:23.163-07:00Macaroni Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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I fix this classic pasta salad for every summer get together. It serves a big crowd, but you can easily scale down the recipe.<br />
<br />
2 lbs. uncooked elbow macaroni<br />
12 hard cooked large eggs, chopped<br />
2 1/2 fully cooked ham, cubed<br />
1 pkg. (16.oz) frozen peas, thawed<br />
3 cups sliced celery<br />
1 large green pepper, chopped<br />
1/2 cup chopped green onion<br />
1 jar (4 oz) diced pimientos, drained<br />
4 cups mayonnaise<br />
Salt and Pepper to taste<br />
<br />
<br />
1. Cook macaroni according to the package directions. Rinse in cold water, drain and cool completely.<br />
<br />
2. Place in a large bowl, stir in remaining ingredients. Cover and refrigerate for at lease 3 hours.<br />
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<br />
<br /></div>
Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-31877691493200705122016-08-04T13:36:00.003-07:002016-08-04T13:36:33.515-07:00Summer Orzo<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm always looking for fun ways to use the fresh veggies that are at the farmers market or grocery store. Salad is one of my favorite options, try to improvise with whatever you have on hand, so feel free to do it; you can't go wrong.<br />
<br />
1 pkg. orzo pasta<br />
1/4 cup water<br />
1 1/2 cups fresh or frozen corn<br />
24 cherry tomatoes, halved<br />
2 cups (8 oz) crumbled feta cheese<br />
1 medium cucumber, seeded and chopped<br />
1 small red onion, finely chopped<br />
1/4 cup minced fresh mint<br />
2 tbsp. capers, drained and chopped, optional<br />
1/2 cup olive oil<br />
1/4 cup lemon juice<br />
1 tbsp. grated lemon peel<br />
1 1/2 tsp. salt<br />
1 tsp. pepper<br />
1 cup sliced almonds, toasted<br />
<br />
1. Cook orzo according to package directions for al dente. Drain well. Transfer to a large bowl.<br />
<br />
2. In a large non-stick skillet, heat water over medium heat. Add corn; cook and stir 3-4 minutes or until crisp-tender. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and if desired, capers.<br />
<br />
In a small bowl, whisk oil, lemon juice, lemon peel, salt and pepper until blended. Pour over orzo mixture; toss. Refrigerate 30 minutes.<br />
<br />
3. Just before serving, stir in almonds.<br />
<br />
<br /></div>
Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-74225093267195787412016-06-16T10:48:00.002-07:002016-06-16T11:04:21.310-07:00Pasta Fagioli Salad<div dir="ltr" style="text-align: left;" trbidi="on">
Pasta and beans - they're classic combination in Italian cooking; savory and sweet all together. This quick pasta salad is based on that pairing. The dressing uses a basil-infused oil; look for it among the flavored and nut oils at your supper market. Best of all, the salad can be stored in the refrigerator in a sealed container for up to four days; ready when you are.<br />
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<br />
8 ounces uncooked penne (tube-shaped pasta)<br />
1/4 cup balsamic vinegar<br />
3 tablespoon basil flavored olive oil<br />
1 teaspoon salt<br />
1 teaspoon freshly ground black pepper<br />
4 teaspoons minced garlic<br />
2 teaspoon Worcestershire sauce<br />
1 (15.5 ounce) can cannellini beans or other white beans, rinsed and drained<br />
1 (12 ounce) package frozen green beans, thawed and cut into 1 inch pieces (or you can use fresh)<br />
1 1/4 cups diced tomato<br />
1/4 cup thinly sliced fresh basil<br />
2 tablespoon minced red onion<br />
<br />
<br />
1. Cook pasta according to the package directions, omitting salt and fat. Drain, rinse under cold running water until cool. Drain<br />
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2. Combine vinegar and next 5 ingredients (through Worcestershire sauce) in a large bowl stirring with a whisk. Add pasta, beans, and remaining ingredients, Toss until coated.<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-64469840105912763642016-06-16T10:35:00.002-07:002016-06-16T10:36:05.074-07:00Oatmeal Crusted Baked Chicken Tenders<div dir="ltr" style="text-align: left;" trbidi="on">
Oatmeal crusted chicken tenders are delightfully crunchy and sure to be a hit with adults and children alike. Serve them with Roasted Red Bell pepper Aioli or commercial honey mustard or light ranch dressing for dipping.<br />
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<br />
<br />
1 cup old fashioned rolled oats<br />
3/4 cup (3 ounces) grated Parmigiana Reggiano cheese<br />
1 teaspoon salt<br />
1/4 teaspoon freshly ground black pepper<br />
1 teaspoon chopped fresh or dry thyme<br />
1 pound chicken breast tenders<br />
cooking spray<br />
<br />
1. Preheat oven to 450 degrees<br />
<br />
2. Place oats in a food processor, and process 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl.<br />
<br />
3. Place each chicken breast tender between 2 sheets of heavy duty plastic wrap or baggie and pound to 1/4 inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; and dredge tenders in oat mixture. Place tenders on baking sheet coated with cooking spray. Bake 450 degrees fro 15 minutes or until browned.<br />
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Enjoy~<br />
<br /></div>
Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-22466403976663985322016-06-16T10:23:00.002-07:002016-06-16T10:24:40.348-07:00Lemon Pepper Shrimp Scampi with Orzo <div dir="ltr" style="text-align: left;" trbidi="on">
Shrimp are a quick dinner any night of the week. They're done when they're pink and firm, in a few minutes at most. Don't overcook them, or they'll turn rubbery. Serve with roasted asparagus to round out your meal.<br />
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<br />
<br />
1 cup uncooked orzo (rice shaped pasta)<br />
2 tablespoon chopped fresh parsley<br />
1/2 teaspoon salt, divided<br />
7 teaspoon unsalted butter, divided<br />
1 1/2 pounds peeled and deveined jumbo shrimp<br />
2 teaspoon bottled minced or chopped garlic<br />
2 tablespoons fresh lemon juice<br />
1/4 teaspoon black pepper<br />
<br />
1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.<br />
<br />
2. While orzo cooks, melt 1 tablespoon butter in a large non stick skillet over medium high heat. Sprinkle shrimp with remaining 1/4 salt. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.<br />
<br />
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, lemon juice and pepper; cook 1 minute or until shrimp are done.<br />
<br />
Serve over Orzo with a side vegetable.<br />
<br />
<br />
<br />
<br /></div>
Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-60810770296349890792016-06-16T09:58:00.002-07:002016-06-16T10:25:00.647-07:00Gazpacho Panzanella Salad<div dir="ltr" style="text-align: left;" trbidi="on">
This colorful salad combines the best of the classic Spanish soup, gazpacho, and the Italian bread salad, panzanella. Chop the vegetables, and toast the bread cubes ahead of time, but assemble the salad right before serving because the bread will soak up the juices and become soggy if it sits too long. If you prefer a drier panzanella, add less dressing.<br />
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<br />
Salad<br />
<br />
4 ounces French bread, cut into 1/2 inch cubes<br />
Olive oil flavored cooking spray<br />
3 1/2 cups chopped seeded tomatoes (about 2 pounds)<br />
2 cups chopped skinless, boneless rotisserie chicken breast<br />
1 cup chopped green bell pepper<br />
1/2 cup chopped thinly red onion<br />
1/4 cup chopped fresh flat leaf parsley<br />
1 3/4 cup chopped seeded cucumber<br />
<br />
Dressing:<br />
<br />
1/2 cup low sodium vegetable juice<br />
1/4 cup red wine vinegar<br />
1/ tablespoon olive oil<br />
1 tablespoon water<br />
2 garlic cloves, minced<br />
1/2 teaspoon salt<br />
1/8 teaspoon freshly ground black pepper<br />
<br />
1. Preheat oven to 350 degree<br />
<br />
2. To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350 degrees for 15 minutes or until golden brown, stirring once set aside.<br />
<br />
3. Place tomatoes, chicken, cucumbers, bell pepper, onion and parsley in a large bowl; toss gently to combine.<br />
<br />
4. To prepare dressing, combine juice and next 6 ingredients, stirring with a wish add pepper. Drizzle over salad, tossing gently to coat. Stir in bread cubes, let stand 5 minutes. Serve immediately.<br />
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<br />
<br /></div>
Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-14396523394574692672016-04-27T12:39:00.001-07:002016-04-27T12:40:53.729-07:00Roasted Tomato, Bacon & Spinach Quiche<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTofDmdkDelaoZgxlhwytCBf9bIrA0H4y3vEol2JYMw5VB6nmKMaGT7si00xffMLKLaaY5yFt8Ev-bQHvmxhVnfUoTt-evqIkMaYROe4pzeJtF5VbptLHZ5Z4dqm8W0nSB0UcstWhoqSQ6/s1600/LaMad_RecipeEmail_RoastedTomBaconSpchQUICHE_Image960x636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTofDmdkDelaoZgxlhwytCBf9bIrA0H4y3vEol2JYMw5VB6nmKMaGT7si00xffMLKLaaY5yFt8Ev-bQHvmxhVnfUoTt-evqIkMaYROe4pzeJtF5VbptLHZ5Z4dqm8W0nSB0UcstWhoqSQ6/s320/LaMad_RecipeEmail_RoastedTomBaconSpchQUICHE_Image960x636.jpg" width="320" /></a></div>
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Here is your recipe of the month created by our own executive chef, Susan Dederen.</div>
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Roasted Tomato, Bacon and Spinach Quiche</div>
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Step 1 ~ Prepare Roasted Tomatoes</div>
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Roasted Tomato Ingredients</div>
<ul id="yui_3_16_0_ym19_1_1461785353774_11946" style="-webkit-padding-start: 0px; background-color: white; font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 13px; line-height: 1.5em; margin: 0px 0px 30px; padding: 0px 0px 0px 40px;">
<li id="yui_3_16_0_ym19_1_1461785353774_11945" style="-webkit-padding-start: 0px;">1/2 cup of grape tomatoes</li>
<li id="yui_3_16_0_ym19_1_1461785353774_11948" style="-webkit-padding-start: 0px;">1/2 cup of yellow cherry tomatoes</li>
<li id="yui_3_16_0_ym19_1_1461785353774_11950" style="-webkit-padding-start: 0px;">1/8th cup of olive oil</li>
<li id="yui_3_16_0_ym19_1_1461785353774_11952" style="-webkit-padding-start: 0px;">1/2 tsp of salt</li>
<li id="yui_3_16_0_ym19_1_1461785353774_11954" style="-webkit-padding-start: 0px;">1/2 tsp of ground black pepper</li>
<li id="yui_3_16_0_ym19_1_1461785353774_11957" style="-webkit-padding-start: 0px;">1/4 tsp of garlic powder</li>
</ul>
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Directions for Roasted Tomatoes </div>
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<li style="-webkit-padding-start: 0px;">Wash grape & yellow cherry tomatoes & place in a bowl</li>
<li style="-webkit-padding-start: 0px;">Coat with olive oil, salt, pepper & garlic powder</li>
<li style="-webkit-padding-start: 0px;">Place on a baking tray lined with non-stick foil</li>
<li style="-webkit-padding-start: 0px;">Roast in a 400 degree pre-heated oven for 15 minutes</li>
</ul>
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Step 2 ~ Prep, Assemble & Bake Quiche</div>
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Quiche Ingredients</div>
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<li style="-webkit-padding-start: 0px;">Ready made pie crust for 9" pie plate</li>
<li style="-webkit-padding-start: 0px;">3/4 Cup of la Madeleine Tomato Basil Soupe</li>
<li style="-webkit-padding-start: 0px;">3/4 Cup of half and half cream</li>
<li style="-webkit-padding-start: 0px;">3 large beaten eggs</li>
<li style="-webkit-padding-start: 0px;">3/4 Cup of Gruyere cheese, shredded</li>
<li style="-webkit-padding-start: 0px;">Roasted tomatoes from recipe above (cooled)</li>
<li style="-webkit-padding-start: 0px;">2 Cups of sautéed spinach</li>
<li style="-webkit-padding-start: 0px;">6 slices of cooked bacon crumbled</li>
<li style="-webkit-padding-start: 0px;">1 tbsp. of fresh chopped basil</li>
<li style="-webkit-padding-start: 0px;">1/4 tsp of salt</li>
<li style="-webkit-padding-start: 0px;">1/4 tsp of ground black pepper</li>
</ul>
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Directions for Quiche </div>
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<li style="-webkit-padding-start: 0px;">Thaw pie crust</li>
<li style="-webkit-padding-start: 0px;">Cover pie crust with the grated Gruyere cheese, crumbled bacon and roasted tomatoes</li>
<li style="-webkit-padding-start: 0px;">With a whisk mix together the la Madeleine Tomato Basil Soupe, half & half cream, eggs, chopped basil, salt and pepper</li>
<li style="-webkit-padding-start: 0px;">Pour custard mixture into pie shell</li>
<li style="-webkit-padding-start: 0px;">Bake 325° for 40 to 50 minutes</li>
</ul>
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Finished quiche should be light golden color with the egg custard fully set.</div>
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-22768912289978225552016-01-07T10:36:00.000-08:002016-01-07T10:36:03.787-08:00Cobb Scramble<div dir="ltr" style="text-align: left;" trbidi="on">
Healthy and delicious breakfast<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XtnHvccT2a7485FxNFYe79LRuxOKsjCZNZQNfZ08btvBJavs_HXylgi_Yav4Nf3S4kYwQq2JrzYRINFqviyVQVJabP2H-QCKIrrcwkbavKRBQMWx-KuyYZf46YHZb4HLqCf196PUsmQA/s1600/IMG_7965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XtnHvccT2a7485FxNFYe79LRuxOKsjCZNZQNfZ08btvBJavs_HXylgi_Yav4Nf3S4kYwQq2JrzYRINFqviyVQVJabP2H-QCKIrrcwkbavKRBQMWx-KuyYZf46YHZb4HLqCf196PUsmQA/s640/IMG_7965.JPG" width="477" /></a></div>
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Ingredients:<br />
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6 eggs or 1 1/2 cups egg substitute<br />
1 Hass Avocado, rinsed, pitted and peeled and chopped<br />
1/2 cup chopped cooked turkey or chicken<br />
2 slices crumbled turkey bacon, cooked crisp<br />
1/4 cup blue cheese or feta<br />
1/4 cup chopped green onions<br />
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In a medium bowl, beat eggs, Stir in avocado, turkey or chicke, bacon blue cheese and onions.<br />
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Coat a medium nonstick skillet with cooking spray and place over medium high heat. Add egg avocado mixture and scramble, stirring occasionally, until eggs are set but still moist.<br />
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Plate and top with salsa<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-73701375609109029952016-01-07T10:19:00.002-08:002016-01-07T10:20:41.244-08:00Grilled Scallops with Asparagus and Chili-Lime Cream Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients:<br />
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1 1/2 pound large sea scallops<br />
6 tablespoons olive oil, divided<br />
1/4 teaspoon red chili flakes<br />
2 cloves garlic, finely chopped<br />
salt and pepper<br />
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Sauce:<br />
<br />
1/4 cup fresh lime juice<br />
1/4 dry white wine<br />
1 tablespoon minced, peeled fresh ginger<br />
1 large shallot, chopped<br />
1/3 cup heavy cream<br />
2 tablespoon sweet chili sauce<br />
6 tablespoon unsalted butter, cut into 6 chunks<br />
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1/ 1/2 pounds asparagus trimmed<br />
flat leaf parsley (chopped, for garnish)<br />
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Preheat grill to medium high<br />
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Scallops:<br />
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In a medium blwo, combine scallops, t tablespoons olive oil, chili flakes and garlic. Add a pinch each of salt and pepper. Stir well. Marinate 30 minutes.<br />
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Sauce: in a small saucepan, combine lime juice, wine ginger and shallot.<br />
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Cook over high heat until reduced by half, about 3 minutes. Add cream and again reduce liquid by half, about 5 minutes. Remove from heat. Stir in chili sauce. Whisk in butter 1 piece at a time. Season t taste with salt and pepper. Set aside<br />
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Asparagus:<br />
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Drizzle 2 tablespoon olive oil over asparagus and season with salt and pepper grill until beginning to blister but still crisp. Remove to a serving pan and set aside.<br />
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Grill Scallops 2 -3 minutes per side, until golden and flesh is opaque. Do not over cook. Place scallops on asparagus and spoon sauce over. Garnish with chopped parsley.<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-35340764763884677932016-01-07T10:08:00.002-08:002016-01-07T10:08:20.260-08:00Oven Blackened Catfish and Creamy Cheese Grits<div dir="ltr" style="text-align: left;" trbidi="on">
You can use any type of fish that you like but the catfish hold up well. I've often used redfish and trout too.<br />
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Ingredient:<br />
<br />
4 US farm raised catfish fillets<br />
2 tablespoons olive oil<br />
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Grits:<br />
<br />
1 cup chicken broth<br />
1 cup water<br />
1/2 cup half and half<br />
3/4 cup quick grits<br />
2 tablespoons butter<br />
1 teaspoon salt<br />
1/8 teaspoon paprika<br />
1/8 teaspoon garlic powder<br />
1/8 teaspoon cayenne pepper<br />
1/4 teaspoon black pepper<br />
1/2 cup sharp cheddar cheese<br />
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Spice Rub:<br />
<br />
3 tablespoons paprika<br />
1 teaspoon salt<br />
1 teaspoon onion powder<br />
1 teaspoon onion powder<br />
1 teaspoon black pepper<br />
1 teaspoon cayenne pepper<br />
1 teaspoon dried thyme<br />
1 teaspoon dried oregano<br />
1/2 teaspoon garlic powder<br />
<br />
<br />
Preheat oven to 375 degrees.<br />
<br />
Spice rub: in a small bowl, combine all rub ingredients. Line a baking sheet with foil and lightly brush with olive oil. Pat catfish fillets dry. Brush with olive oil. Rub both sides of fillets with spice rub. Place fillets serving side up on oiled sheet and bake 15-20 minutes or until well browned.<br />
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Grits:<br />
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In a medium saucepan, bring chicken broth, water and half and half to a boil over medium high heat. Gradually wish in grits. Reduce heat to medium low and cover. Cook 5-7 minutes or until thickened, stirring occasionally. Add remaining ingredients, stirring until well blended. Remove from heat. Let cool slightly. Serve with catfish.<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com1tag:blogger.com,1999:blog-1064763817738479285.post-91269797330129295442016-01-07T09:46:00.002-08:002016-01-07T09:46:20.945-08:00Lemon Chicken Francaise<div dir="ltr" style="text-align: left;" trbidi="on">
I love lemons; but the funny thing is that I don't like lemon pie or lemon bars...Go figure.<br />
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This is one of my favor chicken dishes and it's so easy to make. Serve over noodles or rice.<br />
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Ingredients:<br />
<br />
6 fat free boneless skinless chicken breast<br />
1 cup all purpose flour<br />
Salt and pepper<br />
6 eggs<br />
2 tablespoon grated Parmesan Cheese<br />
1 teaspoon finely chopped chives<br />
2 tablespoon grape-seed oil<br />
1/2 cup white wine<br />
Juice of 1 lemon<br />
2 tablespoon butter<br />
1 tablespoon capers, drained (optional)<br />
1/4 cup chopped parsley<br />
<br />
Place chicken breast on a cutting board between sheets of plastic wrap. pound the chicken with a flat mallet until 1/4 inch thick. Place flour in a shallow pan and season with salt and ppper. In a mixing bowl, beat eggs with Parmesan cheese and chives.<br />
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Heat oil in skillet over medium heat. Dredge chicken breast in seasoned flour and then dip into the egg mixture. Add chicken to the skillet and saute 2-3 minutes on both sides, until golden brown. Continue cooking until chicken is fully cooked. Remove chicken from the skillet and keep warm.<br />
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Add wine and lemon juice ot the skillet and simmer for 5 minutes to reduce the sauce, scraping up any brown bits. Roll the butter in some flour and add to the skillet. Reduce heat to medium low and stir butter into the sauce.<br />
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When butter has melted and the sauce thickened slightly, add capers and parsley. Return the chicken to the skillet and gently spoon sauce over the chicken. Transfer chicken to a platter and pour the sauce over it. Serve immediately.<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-62662053089450015352016-01-07T09:17:00.001-08:002016-01-07T09:35:36.401-08:00Tortilla Pie with Chorizo<div dir="ltr" style="text-align: left;" trbidi="on">
This is a popular Mexican Breakfast dish, known as Chilaquiles, The fried tortilla strips stay crisp in the tomatillo, cream and cheese sauce.<br />
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<br />
Serves six<br />
<br />
Ingredients:<br />
<br />
2 tablespoon lard or 2 tablespoons vegetable oil<br />
1 1/4 pounds ground pork<br />
3 garlic cloves, crushed<br />
2 teaspoons dried oregano<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon black pepper<br />
2 tablespoon dry sherry<br />
1 teaspoon superfine sugar<br />
1 teaspoon salt<br />
12 corn tortillas, freshly made or a few days old<br />
oil, for frying<br />
3 cups grated Monterrey Jack or Mild Cheddar cheese<br />
1 1/4 cups creme fraiche<br />
<br />
<br />
For the tomatillo sauce:<br />
<br />
scant 2 cups drained canned tomatillos<br />
4 tablespoons stock or water<br />
2 fresh serrano chiles, seeded and roughly chopped<br />
2 garlic cloves<br />
small bunch of cilantro<br />
1/2 cup sour cream<br />
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1. Preheat the oven to 350 degrees. heat the shortening or oil in a large pan. Add the pork and crushed garlic. Stir over medium heat until the meat has browned, then stir in the oregano, cinnamon, cloves, and pepper. Cook for 3-4 more minutes stirring constantly, then add the sherry, sugar and salt. Stir for 3-4 more minutes, until all the flavors are blended, then remove the pan from heat.<br />
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2. Cut the tortillas into 3/4 inch strips. Pour oil into frying pan to a dept of 3/4 inch and heat to 375 degree. Fry the tortilla strips in batches until crisp and golden brown all over.<br />
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3. Spread half the pork mixture in a baking dish. Top with half the tortilla strips and grated cheese, then add dollops of creme freche. Repeat the layers. Bake for 20-25 minutes or until bubbling.<br />
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4. To make the sauce, put all the ingredients except the sour cream in the food processor or blender. Reserve a little cilantro for sprinkling. Process until smooth. Scrape into a pan, bring to a boil then lower the heat and simmer for 5 minutes.<br />
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5. Stir the sour cream into the sauce with salt and pepper to taste. Pour the mixture on top and serve immediately, sprinkle with cilantro.<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-74903347787497054892016-01-07T09:01:00.002-08:002016-01-07T09:31:21.640-08:00Eggs Rancheros<div dir="ltr" style="text-align: left;" trbidi="on">
There are many variations of this popular dish, which is great for breakfast or brunch. The Combination of creamy eggs with onions, chiles, and tomatoes work wonderfully well.<br />
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Serves four for breakfast<br />
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Ingredients:<br />
<br />
2 corn tortillas, served days old<br />
oil for frying<br />
2 fresh green jalapeno chiles<br />
1 garlic clove<br />
4 scallions<br />
1 large tomato<br />
8 eggs, beaten<br />
2/3 cup light cream<br />
small bunch of cilantro, finely chopped<br />
salt and pepper to taste<br />
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<br />
1. Cut the tortillas into long strips. Pour oil into frying pan to a dept of 1/2 inch. Heat the oil until it is very hot, watching it closely.<br />
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2. Try the tortilla strips in batches for a minute or two until they are crisp and golden, turning them occasionally, then drain on paper towels.<br />
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3. Spear the chiles on a long handle metal skewer and roast them over the flame of a gas burner (or in oven) until the skin blisters and darkens. Do not let the flesh burn. Alternatively, dry fry them in a pan until the skins are scorched. Place them in a strong plastic bag and tie the top to keep the steam in. Set aside for 30 minutes.<br />
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4. Meanwhile, crush the garlic and shop the scallions finely. Cut a cross int he bottom of the tomato. Place it in a heatproof bowl and pour on boiling water to cover. After 3 minutes, lift the tomato out using a slotted spoon and plunge it into a bowl of cold water. Let sit for a few minutes to cool. <br />
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5. Drain the tomato, remove the skin, and cut into four pieces. Using a teaspoon, scoop out the seeds and the core, then dice the flesh finely.<br />
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6. Remove the chiles from the bag and peel off the skin. Cut off the stems, then slit the chiles and scrape out the seeds. Chop the flesh finely. Put the eggs in a bowl, season with salt and pepper and beat lightly.<br />
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7. Heat 1 tablespoon oil in a large frying pan. Add the garlic and scallions and saute gently for 2-3 minutes, until soft. Stir in the diced tomato and cook for 3-4 more minutes, then stir in the chiles and cook for 1 minute.<br />
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8. Pour the eggs into the pan and stir until they start to set. When only a small amount of uncooked eggs remains visible, stir in the cream so taht the cooking process is slowed down and the misture cooks into a creamy mixture rather than a solid mass.<br />
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9. Stir in the chopped cilantro into the scrambled eggs. Arranging the tortilla strips on the four serving plates and spoon on the eggs. Serve immediately.<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-46358171918822423162015-08-30T11:31:00.001-07:002015-08-30T11:31:18.151-07:00Gooey Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">Gooey Butter Cookies!!</span><br style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">(◕‿◕) .. ⓈⒽⒶⓇⒺ :: ⓉⒶⒼ :: ⓁⒾⓀⒺ .. (◕‿◕)</span><br style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">Ingredients-> </span><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /><br />8 ounces cream cheese, softened<br />1/2 cup butter, softened<br />1 egg<br />1/2 teaspoon vanilla<br />1 (18 1/2 ounce) boxes white cake mix or 1 (18 1/2 ounce) boxes yellow cake mix<br />confectioners' sugar<br /><br />Directions-><br /><br />Cream together cream cheese and butter.<br />Add egg and vanilla, then cake mix.<br />Refrigerate for at least 1 hour or until cookie dough is firm.<br />Roll in 1 inch balls, then roll in confectioner's sugar.<br />Preheat oven to 350*.<br />Bake cookies on ungreased cookie sheet for 10-15 minutes or until cookies are slightly firm to touch.<br />Wait a minute or two before removing cookies to cooling racks.<br />Dust with confectioner's sugar.</span></div>
Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-63114970506519662292015-07-23T12:28:00.003-07:002015-07-23T12:28:54.606-07:00Turkey Zucchini Burger<div dir="ltr" style="text-align: left;" trbidi="on">
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Zucchini is the secret to these extra moist Mediterranean inspired burgers. Serve with lemon wedges alongside.<br />
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Ingredients:<br />
<br />
1 lb lean ground turkey<br />
1 cup packed grated zucchini, squeezed very dry<br />
1/4 cup chopped fresh cilantro leaves, divided<br />
3 tbsp fresh lemon juice, divided<br />
3 cloves garlic, minced divided<br />
2 green onions, thinly sliced<br />
2 tsp ground cumin, divided<br />
2 tsp fresh ground black pepper divided<br />
1/4 tsp sea salt, plus additional to taste<br />
1/4 cup plain Greek yogurt<br />
2 tbsp tahini paste<br />
2 plum tomatoes, seeded and diced<br />
1 cup diced English cucumber<br />
1/4 cup diced red onion<br />
2 tbsp chopped fresh mint leaves<br />
High heat cooking oil such as sunflower, safflower or grape seed oil<br />
Olive oil cooking spray<br />
2 6 inch whole grain pita, halved<br />
1/2 cup crumbled feta cheese (optional)<br />
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Instructions:<br />
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In a large bowl, combine turkey, zucchini, 2 tbsp cilantro, 1 tbsp lemon juice 2 cloves of garlic, green onions, 1 1/2 tsp cumin, 1/4 tsp pepper and 1/4 tsp salt. Form into 8 1/2 thick patties, then transfer to a large parchment lined baking sheet. Cover and refrigerate for at least 1 hour or over night.<br />
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Prepare tahini sauce; in a small bowl, combine yogurt, 1 tbsp lemon juice, remaining 1/2 tsp cumin and 1 clove garlic until smooth adding up to 3 tbsp water to reach desired consistency. Cover and refrigerate.<br />
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Prepare salsa; in a medium bowl, combine tomatoes, cucumber, red onion, mint remaining 2 tbsp cilantro, 1 tbsp lemon juice and 1/4 tsp pepper. Season with additional salt. Cover and refrigerate.<br />
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Heat an outdoor grill to medium high and light oil grate with cooking oil. A non stick grill pan will work here too. Mist patties with cooking spray and grill for 8 to 10 minutes, turning once, until golden brown, no pink remains inside and an instant read thermometer registers 165 F when inserted in center.<br />
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Divide tahini sauce between pita halves, Place 2 patties into each pocket and divide salsa among burgers. Top with feta.<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-30403536903704539972015-07-23T12:03:00.002-07:002015-07-23T12:03:41.675-07:00Grilled Tomato Panzanella<div dir="ltr" style="text-align: left;" trbidi="on">
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Panzanella is a classic Tuscan salad made from juicy tomatoes and chunks of day old bread. Grilling the tomatoes, gives out version a delicious twist.<br />
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Ingredients:<br />
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High heat cooking oil such as sunflower, safflower or grape seed oil, as needed<br />
1 9 oz loaf whole grain bread with seeds, cut into 1 1/4 inch cuves<br />
2 cups grape tomatoes<br />
3 tbsp olive oil, divided<br />
1/4 cup balsamic vinegar<br />
1/2 tsp garlic powder<br />
1/2 tsp dried italian seasoning<br />
1/4 cup lightly packed basil leaves, chopped<br />
<br />
Instructions:<br />
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Preheat grill to medium and lightly oil grate, To a large bowl, add bread and tomatoes. Drizzle 2 tbsp oil oil over top and toss to coast. Thread bread into skewers Thread tomatoes into separate skewers<br />
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Add bread skewers to grill. Grill bread, turning frequently until roasted and golden on all sides. 5 to 6 minutes. About 2 minutes before bread is fully cooked ad tomatoes skewers to grill; grill tomatoes for 1 to 2 minutes, turning frequently until softened and very lightly blistered. Slide bread off skewers and transfer to a large bowl. Gently slide tomatoes off and add into bowl with bread.<br />
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Meanwhile in a small bowl, whisk together vinegar, remaining 1 tsp olive oil, garlic powder and Italian seasoning.<br />
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Drizzle vinegar mixture over bread and tomatoes and toss to coast. Gently stir in basil.</div>
Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-53756645600490764912015-07-23T12:02:00.002-07:002015-07-23T12:02:29.275-07:00Sweet Pepper Sirloin Salad with fresh Horseradish Vinaigrette & Blue Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
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Have this satisfying main worthy salad on your dinner table tonight within 25 minutes of getting home; your family will love the combination of crisp veggies, juicy steak and pungent blue cheese.<br />
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Ingredients:<br />
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High heat cooking oil (such as sunflower, safflower or grape seed oil) as needed<br />
1 lb. boneless top sirloin steak, about 3/4 inch thick, trimmed<br />
5 oz mixed spring greens<br />
1/2 yellow bell pepper, sliced<br />
1/2 orange bell pepper, sliced<br />
1 cup grape tomatoes, halved<br />
1/2 cup thinly sliced red onion<br />
1 1/2 oz crumbled blue cheese (you may substitute with Feta or another hard cheese)<br />
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Vinaigrette<br />
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2 cloves garlic, minced<br />
1/2 cup white balsamic or white wine vinegar<br />
2 tbsp fresh grated horseradish<br />
1 tbsp safflower or olive oil<br />
1/2 tsp each sea salt and coarse ground black pepper<br />
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Instructions:<br />
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Heat a grill or large grill pan on medium high and lightly brush with oil. Add steak and cook turning once, to desired doneness, 6 to 8 minutes for medium rate and 8 to 10 minutes for medium (internal temperature should be at least 145 F when tested with an instant read thermometer) Transfer to a cutting board and let rest for 10 minutes before thinly slicing against the grain.<br />
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Meanwhile, in a small bowl, combine greens, bell peppers, tomatoes and onion, toss with vinaigrette. Divide evenly among plates and top with steak and cheese.<br />
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Note: prior to cooking meat, take your meat out of the fridge and let it rest 30 45 minutes before grilling. This allows the meat to cook at it's natural temperature and prevents shrinkage and toughness.<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-50679747808676300162015-07-23T11:37:00.005-07:002015-10-07T10:56:10.643-07:00Crab Napoleon Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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This no cook, summer fresh dish is inspired by the Italian Caprese salad. Shelled Alaskan King Crab is ideal here, but if using frozen and thawed crab, choose claw meat for best texture and color.<br />
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Ingredients:<br />
<br />
2 4 inch whole grain pitas<br />
Olive oil cooking spray<br />
4 red vine tomatoes, divided<br />
2 tsp avocado or extra virgin olive oil<br />
1 1/2 tbsp olive oil mayonnaise<br />
1 tbsp grainy or Dijon mustard<br />
2 tsp fresh lemon juice<br />
8 oz cooked lump crab meat; picked over for shells<br />
Sea salt and fresh ground black pepper to taste<br />
2 yellow vine tomatoes<br />
1 firm ripe avocado; peeled, pitted and sliced into 8 thin slices<br />
8 large leaves fresh basil, plus additional sprigs for garnish<br />
1 5 oz ball fresh buffalo mozzarella; drained and thinly sliced<br />
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Instructions:<br />
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Preheat oven to 350 degrees. With a small sharp knife, split each pit into 2 single layer rounds, Mist both sides of each round with cooking spray and transfer to a large baking sheet. Bake turning once, until golden and crisp; 6 yo 8 minutes. Remove from oven and let cool on baking sheet.<br />
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Meanwhile; prepare vinaigrette. Cut 1 red tomato in half crosswise. Over a small bowl, squeeze out as much juice and seeds as possible and collect in bowl. With a small spoon scoop out tomato pulp and add to juices. Mixture should total 1/3 cup; if not, repeat with 1 additional red tomato. Stir in oil and set aside.<br />
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In a separate bowl, combine mayonnaise, mustard and lemon juice, fold in crab meat, salt and pepper and set aside. Slice remaining 2 red tomatoes and yellow tomatoes crosswise into 1/2 inch thick slices.<br />
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Divide pita rounds among plates. Layer each with avocado, red tomatoes, basil, mozzarella, crab mixture, yellow tomato, and additional basil mozzarella and crab mixture. Drizzle vinaigrette over top and around each dividing evenly. Garnish with basil sprigs.<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-24746012552651805762014-12-10T14:16:00.004-08:002014-12-10T14:16:55.530-08:00Citrus Marinated Feta and Olives<div dir="ltr" style="text-align: left;" trbidi="on">
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This gorgeous make ahead dish is a crowd pleaser at any gathering, and it's so easy to prepare.<br />
<br />
1/4 cup chopped fresh basil<br />
1/4 cup olive oil<br />
1 Tbsp. orange zest<br />
1 tsp. coarsely ground black pepper<br />
1 garlic clove-minced<br />
1 cup pitted Kalamata olives<br />
1 cup pimiento stuffed Spanish olives<br />
1 (8 oz) feta cheese block, cubed<br />
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Whisk together first 5 ingredients in a medium size glass bowl; gently stir in olives and cheese. Cover and chill 24 hours before serving.</div>
Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-35353007495713673562014-12-10T14:05:00.001-08:002014-12-10T14:05:52.494-08:00Salt and Pepper Roasted Turkey<div dir="ltr" style="text-align: left;" trbidi="on">
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With a turkey this simple and with so few ingredients, focus on the techniques that matter most. First, pat the turkey very dry, which will help it achieve a crispier skin in the oven. Then season liberally with kosher salt; season the cavity, gently under the skin and again on the surface of the skin to enhance the flavor from the skin to the bone.<br />
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1 (11 to 12 lb) whole fresh turkey<br />
1/3 cup canola oil, divided<br />
2 Tbsp. kosher salt, divided<br />
1 Tbsp. freshly ground black pepper, divided<br />
Kitchen string<br />
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1. Preheat oven to 325 degrees. Remove giblets and neck from turkey cavity and if desired, reserve for gravy. Rinse turkey with cold water; pat dry. Drain cavity well; pat dry. Loosen and lift skin from turkey breast without totally detaching skin. Rub 2 Tbsp. oil, 2 tsp. salt, and 1 tsp pepper under skin and inside cavity.<br />
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2. Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan. Tie ends of legs together with kitchen string tuck wing tips under. Brush turkey with remaining oil, and sprinkle with remaining salt and pepper.<br />
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3. Bake at 325 degrees for 3 hours and 45 minutes to 4 hours or until a meat thermometer inserted into thigh registers 165 degrees. Let stand 20 minutes before carving.<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-30623966821106052122014-12-10T07:25:00.001-08:002014-12-10T07:25:04.828-08:00Crispy Goat Cheese Topped Arugula Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBeb2u_AJwrnrYlBthFReCNWreBe8otwmXXJ_bemTlu3ytjgwFLz200EOfnAdWS2igCIorfwA60EwB1WbAvvw1nHAFIWYfyIFdM5vgRW1uy6o1BHVflKcyYW85muyGQLlvjurSmM7z4Op/s1600/IMG_3726+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBeb2u_AJwrnrYlBthFReCNWreBe8otwmXXJ_bemTlu3ytjgwFLz200EOfnAdWS2igCIorfwA60EwB1WbAvvw1nHAFIWYfyIFdM5vgRW1uy6o1BHVflKcyYW85muyGQLlvjurSmM7z4Op/s1600/IMG_3726+(1).JPG" height="640" width="480" /></a></div>
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4 (4 oz.) goat cheese logs<br />
1/2 cup all purpose flour<br />
1/2 teaspoon freshly ground black pepper<br />
2 large egg whites<br />
1 cup panko (Japanese breadcrumbs)<br />
4 Tbsp. olive oil<br />
2 (5 oz) containers baby arugula<br />
4 large navel oranges, peeled and sectioned<br />
Pomegranate Vinaigrette<br />
Garnish: pomegranate seeds<br />
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1. Cut each goat cheese log into 6 (1/2 inch wide) slices. Combine flour and black pepper in a shallow dish. Whisk together egg whites and 2 tbsp. water in another shallow dish. Place panko in a third shallow dish. Dredge goat cheese in flour mixture, dip in egg mixture, and dredge in panko. Arrange goat cheese in a single layer in a aluminum foil lined jelly roll pan; cover and chill 30 minutes to 4 hours.<br />
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2. Cook half of goat cheese rounds in 2 Tbsp. hot oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned; drain on paper towels. Repeat with remaining oil and goat cheese rounds.<br />
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3. Divide arugula and orange sections among 8 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0tag:blogger.com,1999:blog-1064763817738479285.post-22039034128878911222014-12-10T07:22:00.001-08:002014-12-10T07:25:44.333-08:00Balsamic Green Beans<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dg7o5XIuIvivfvlAAuAzZNcKqgtTZ1aD-p-YprPalyV65rc8PdisSSlVFHSAR6lvCQeLsw0_VwbRS6cnCrULc1CSLk2RCTthXKGUQ8U1Ohyphenhyphenh_cHgFUylvEsEH5PIe-HI4WKSh_oDHKCP/s1600/IMG_3728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dg7o5XIuIvivfvlAAuAzZNcKqgtTZ1aD-p-YprPalyV65rc8PdisSSlVFHSAR6lvCQeLsw0_VwbRS6cnCrULc1CSLk2RCTthXKGUQ8U1Ohyphenhyphenh_cHgFUylvEsEH5PIe-HI4WKSh_oDHKCP/s1600/IMG_3728.JPG" height="640" width="480" /></a></div>
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1 lb. fresh haricots verts (thin green beans) trimmed<br />
6 large shallots<br />
Vegetable oil<br />
1/2 cup balsamic vinegar<br />
1 Tbsp. light brown sugar<br />
3 Tbsp. butter<br />
1/2 cup lightly salted roasted almonds, coarsely chopped<br />
1/2 cup cooked and crumbled bacon (about 5 slices)<br />
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1. Cook bean sin boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.<br />
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2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch in a heavy sauce pan; heat over medium high heat to 350. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels.<br />
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3. Cook vinegar and sugar in a large skillet over medium high heat; stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and saute 5 minutes or until thoroughly heated; add salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.<br />
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Whatsfordinnermomhttp://www.blogger.com/profile/14385115504171949474noreply@blogger.com0