tag:blogger.com,1999:blog-12494561728200466292023-11-16T08:31:53.993-08:00Kim's Concoctions(or cooking as I know it)Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.comBlogger218125tag:blogger.com,1999:blog-1249456172820046629.post-45534084203246288512014-09-29T07:00:00.000-07:002014-09-29T07:00:05.967-07:00Simple Baked Spaghetti Squash<div style="text-align: center;">
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<span style="color: #660000;">I kept seeing recipes for spaghetti squash on Pinterest, and really wanted to try it, especially after I had it as a side with a seafood entree last time David and I went out to dinner at Pappadeux's. </span><span style="color: #660000;">I'm always hesitant to try a new food, knowing full well my hubby won't go near it with a 10 foot pole.</span><br />
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<i><span style="color: #660000;">Yes...it's true. My husband eats many different things, but will not eat any kind of winter squash. No buttternut, acorn, or pumpkin squash ever crosses his lips (except for pumpkin pie). I made this </span><a href="http://kims-concoctions.blogspot.com/2012/01/carrot-apple-ginger-soup.html"><span style="color: #cc0000;">Carrot Apple Ginger Soup</span></a><span style="color: #660000;"> and he didn't like it...even though it has NO squash in it! So yeah...I've given up. </span></i><span style="color: #660000;">:-( </span><br />
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<span style="color: #660000;">Anyways...we recently have cut out a lot of carbs in our diet. Not completely, but David and I definitely don't reach for chips, crackers, or bread anymore. I try to serve more veggies or fruit instead. I haven't really pushed the kids in this direction, If I tried to take every bit of carbs out of their diet, I would have 5 very unhappy kids. And while I'd be perfectly happy having mashed cauliflower instead of mashed potatoes, and quinoa instead of pasta...my whole family would be up in arms...and this momma ain't got time for that! Right? </span><br />
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<span style="color: #660000;">My sweet Rebecca and I are the only ones who will eat spaghetti squash...and I guess I will keep trying to get the rest of the kids to try in. Meanwhile, that just means more for the two of us. ;-) </span></div>
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<span style="color: #783f04; font-size: large;">Simple Baked Spaghetti Squash</span></div>
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<span style="color: #783f04;"><i>1 spaghetti squash, wiped clean if necessary</i></span></div>
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<span style="color: #783f04;"><i>2-4 tablespoons butter (I like 4 :-) ) </i></span></div>
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<span style="color: #783f04;"><i>2-4 cloves minced garlic </i></span></div>
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<span style="color: #783f04;"><i>1/3 cup grated parmesan cheese</i></span></div>
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<span style="color: #783f04;"><i>1-2 teaspoons fresh herbs (I used thyme, but you can use basil or another herb of choice)</i></span></div>
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<span style="color: #783f04;"><i>salt and black pepper to taste</i></span></div>
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<span style="color: #660000;">Preheat oven to 375 degrees.</span><br />
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<span style="color: #660000;">You can bake the squash 2 different ways. A) Cut the squash in half. Season with the salt and pepper. Bake at 350 for about 45 minutes to 1 hour or until tender. A knife inserted in the flesh should go in easily without any resistance. B). Leave the squash whole (my preferred method). Use a small, sharp knife and stab (yep...stab) the squash at least 6 times, You need to do this or you will have a squash explosion in the oven...and let's not even imagine what a mess that would be. Bake the squash at 375 for one hour. If you push on the rind and it doesn't give at all, let it bake an additional 15 minutes. </span></div>
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<span style="color: #660000;">Remove from the oven and let cool for about 15 to 30 minutes. If you're short on time, just go ahead and cut it in half with a big knife. Just be careful...it's going to be very hot and steamy! </span></div>
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<span style="color: #660000;">Once you cut it open, scrap out the seeds and any pulp that clings to the seeds. </span></div>
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<span style="color: #660000;">Now comes the fun part! Take a fork and scrap out the flesh. It will fall apart into strings, that look amazingly like spaghetti. See? </span></div>
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<span style="color: #660000;">Keep going until you have both sides scraped out. Now, you could serve this as is, with a little salt and pepper. But I like to add some more flavor. </span></div>
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<span style="color: #660000;">Heat a large, nonstick skillet over medium high heat. Melt the butter, then add the spaghetti squash. Stir it around a few times to evenly coat with the butter. We're not cooking it any more, just adding some seasonings. Now toss in the thyme (or herb of choice), garlic, and parmesan cheese. Season to taste with salt and pepper.</span><br />
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<span style="color: #660000;">Serve immediately, with a fish fillet, pork chops, hanger steak...anything! It's the </span><i style="color: #660000;">perfect </i><span style="color: #660000;">substitute for pasta. After I made this the first time, I made a </span><span style="color: #cc0000;">bolognese</span><span style="color: #660000;">sauce and baked another spaghetti squash to go with it. It was delicious...at least, Rebecca and I fought over the leftovers. I did make regular pasta for everyone else. :-) </span><br />
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<span style="color: #660000;">We got our first hint of fall last week here in southwest TX by way of a "cool" front, meaning we had 2 days of highs in the upper 80's and lows in the upper 60's, plus lower humidity. I'm sure any Yankee reading this is laughing their heads off. But fall means winter vegetables are on their way, and you should be able to find spaghetti squash easily in your grocery store. Buy one, bake it, and serve it up...you won't regret it. </span></div>
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<span style="color: #660000;">God bless your table tonight! </span></div>
Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com2tag:blogger.com,1999:blog-1249456172820046629.post-24281356853771859142014-09-17T11:30:00.002-07:002014-09-18T19:00:44.125-07:00Finally, A New Recipe and an Answered Prayer <div style="text-align: center;">
<span style="color: #660000;">Hello! I'm so sorry it's been forever since I posted. My hard drive on my laptop crashed just after Christmas. So we found an old drive and limped along for a little bit. My hubby was so busy at work he just didn't have time to get it up to 100%. Then <em>that </em>old drive crashed...WTH?! Luckily the original drive was still under the 1 year warranty. I know, I know, it didn't even last a year...what is UP with that anyway DELL!? </span></div>
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<span style="color: #660000;">So...we sent the corrupt drive off, and finally got the new one last week. My techie spouse worked for hours to get my laptop set up again, so now I can finally blog again. I could have gone upstairs and used the kids' computer, but loading pics from their old CPU is not fun...that's all I'm going to say. </span></div>
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<span style="color: #660000;">And...David was laid off for the second time the first week of June. Good news...he as a contract job for 4 days/week. Please pray it will become a permanent position! It will take a year recoup financially, especially since our </span><a href="http://kims-classics.blogspot.com/2013/08/how-to-survive-when-your-hubby-is.html"><span style="color: #cc0000;">first round of unemployment in 2013</span></a><span style="color: #660000;"> lasted 6 months. Thank you! </span><br />
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<span style="color: #660000;">Now, on to a NEW RECIPE! I'm sorry it's been SO LONG. I also started working 2 days a week last year and well...between that, homeschooling, and five kids...I honestly needed to sleep more than I needed to blog, although I missed cooking and posting recipes dearly. </span><br />
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<span style="color: #660000;">Over the summer, we harvested some beautiful beets from the garden. I've had beet greens in salads plenty of times, but I confess, (gasp!) I've never cooked beets before. Of course, I didn't dream of wasting them, so I polled my Facebook friends to get ideas. I made a yummy<a href="http://www.bettycrocker.com/recipes/roasted-beet-and-goat-cheese-salad-with-balsalmic-vinaigrette/470d2653-f436-407a-86b2-0358bc05d189"> <span style="color: #cc0000;">Roasted Beet Salad</span></a>...</span></div>
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<span style="color: #660000;">and <a href="http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=203781&tab=2&sort=2"><span style="color: #cc0000;">borscht</span></a><span style="color: #cc0000;">!</span> I had borscht when I was younger, but didn't like it. Thank goodness taste buds do grow up. I made a big batch, and didn't regret it one bit. I used fresh dill from the garden too...amazing! There's a few more beets ready to pull from the vegetable bed...I can't wait to make another batch. Best of all, borscht is meant to be served cold...perfect for a refreshing, healthy, summer lunch.</span><br />
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<span style="color: #660000; font-size: large;">Borscht</span></div>
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<em><span style="color: #990000; font-size: x-small;">(adapted from Weight Watchers)</span></em><br />
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<span style="color: #660000;"><i>4 cups chicken broth</i></span></div>
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<span style="color: #660000;"><i>3 cups water</i></span></div>
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<span style="color: #660000;"><i>5-6 fresh beets, scrubbed clean and finely diced/shredded</i></span></div>
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<span style="color: #660000;"><i>1 bunch scallions, thinly sliced</i></span></div>
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<span style="color: #660000;"><i>1 teaspoon brown sugar</i></span></div>
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<span style="color: #660000;"><i>1 cups finely shredded red cabbage</i></span></div>
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<span style="color: #660000;"><i>3 tablespoons fresh dill, chopped (plus more for garnish)</i></span></div>
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<span style="color: #660000;"><i>2 teaspoons lemon zest</i></span></div>
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<span style="color: #660000;"><i>2 teaspoons fresh lemon juice</i></span></div>
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<span style="color: #660000;"><i>1/2 teaspoon salt</i></span></div>
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<span style="color: #660000;"><i>1/4 teaspoon pepper</i></span></div>
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<span style="color: #660000;"><i>1/2 cup sour cream</i></span></div>
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<span style="color: #660000;">In a large stockpot, bring the chicken stock, water, beets, scallions, and brown sugar to a boil. Reduce heat and simmer (covered) for 15 minutes. Add the cabbage and dill. Continue to cook (covered) until the beets and cabbage are completely soft. </span></div>
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<span style="color: #660000;">Remove from the heat. Stir in the lemon zest, lemon juice, salt, and pepper. Leave the soup chunky or pureed in a blender (or use an immersion blender). My borscht was a little chunky but that was fine with me. Pour the soup into a nonreactive container (glass or plastic) and chill for 2-4 hours. </span></div>
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<span style="color: #660000;">Serve in pretty bowls with a dollop of sour cream and a sprig of fresh dill. Isn't it pretty? I hope you can make this and enjoy it where ever you are. It's still hotter than heck here in Houston, so a cold soup really cools us down on a scorching hot day! </span><br />
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<span style="color: #660000;">God bless your table tonight! </span></div>
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Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-3021663038697655502013-02-15T17:22:00.000-08:002013-02-15T17:23:19.082-08:00Greek Shrimp and Couscous<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #660000;">I cannot take credit for this dish. I got my new issue of </span><i style="color: #660000;">Food Network Magazine </i><span style="color: #660000;">earlier this week, and flipped through it leisurely while sipping a glass of wine that night. </span></div>
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<span style="color: #660000;">Not really...I read it quickly while the girls were folding laundry and Theresa was napping. Yeah...that sounds more realistic, doesn't it? ;-)</span></div>
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<span style="color: #660000;">But I came across this recipe, and thought it would be perfect for Fridays during Lent. So...all my fellow Catholic foodies...take note. This ones's a keeper!</span></div>
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<span style="color: #660000;">I only took pics of the finished dish. I wish I had more...but I honestly just can't manage these days. Theresa just turned 2, and the child wants to be held all the time! I think I will just super-glue her to my hip! </span></div>
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<span style="color: #660000;">Here's the link to the recipe: </span></div>
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<span style="color: #cc0000; font-size: large;"><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/greek-shrimp-and-couscous-recipe/index.html">Greek Shrimp and Couscous</a></span></div>
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<span style="color: #660000;">And here's the finished dish. Looks delicious, doesn't it? </span></div>
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<span style="color: #660000;">Happy Lent everyone, and God bless your table tonight! </span></div>
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Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com2tag:blogger.com,1999:blog-1249456172820046629.post-9772201927962071122013-02-10T10:50:00.001-08:002013-02-15T16:50:07.664-08:00Candy Dipped Jumbo Marshmallows<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYGD-mMFBETZ-uA0jtuTL-dPtLFQluGvOXAuFNi5bIwzT-BtwytYR6_aHhUgGld9o8juCN-K7xe-K7JLKDshBxPxrUV1QLIyFZ7ts-ZFNP5x_zQh6ug6H0h9-AjrvbZIsRJXkwKfotUw/s1600/053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYGD-mMFBETZ-uA0jtuTL-dPtLFQluGvOXAuFNi5bIwzT-BtwytYR6_aHhUgGld9o8juCN-K7xe-K7JLKDshBxPxrUV1QLIyFZ7ts-ZFNP5x_zQh6ug6H0h9-AjrvbZIsRJXkwKfotUw/s400/053.JPG" width="300" /></a></div>
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<span style="color: #660000;">I know...who in their right mind would dip giant marshmallows? </span></div>
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<span style="color: #660000;">We do...we did...and we are tellin' y'all they are good. Mighty good. In fact, I made nearly 30 of them for the MOMS (Ministry of Moms) spring bake sale, and we sold out <i>before </i>the 11:00 AM Mass today. </span></div>
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<span style="color: #660000;">Ahem...did I tell you how easy these things are to make? </span></div>
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<span style="color: #660000;">No? </span></div>
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<span style="color: #660000;">Well...here you go then. Make these for your favorite Valentine, for bake sales, baby showers, birthday parties...the possibilities are endless. And the kids can help you. Just watch out for stray fingers and tongues...no eating leftover sprinkles or licking the spoon until you're all done!</span></div>
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<span style="color: #20124d; font-size: large;">Candy Dipped Jumbo Marshmallows</span></div>
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<span style="color: #20124d;"><i>1 package jumbo marshmallows (Walmart sells them)</i></span></div>
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<span style="color: #20124d;"><i>2-3 bags of Wilton Candy Melts (almond bark works well too)</i></span></div>
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<span style="color: #20124d;"><i>Assorted sprinkles for decorating</i></span></div>
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<span style="color: #20124d;"><i>Pure vegetable shortening (1-2 tablespoons per bag of candy melts)</i></span></div>
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<span style="color: #20124d;"><i>Lollipop/cookie pop sticks (the bigger, taller ones work best) </i></span></div>
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<span style="color: #073763;">In a small deep bowl set over a pot of barely simmering water, melt the candy coating or almond bark along with 1-2 tablespoons of shortening. I usually use just 1 tablespoon). You can use a microwave, but I've found the double boiler method is just as simple. Plus...it keeps the candy melts at the optimal temperature for dipping, and you don't have to keep running back and forth to the microwave. Just make sure the bowl is not touching the water. I keep the heat turned down as low as it will go on my gas range, and it works great. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWz86uj-MF6Nxw9y6t3cMk_ulUMoGsmADexUNdFriYvvRMGNcg9AvMvGHZv-Pw7Uu2GK73kAfmzkemlc_PoL8vLBVzvABPlDytEtJu1ZFqPesdABqPe5L3uLZLafN7tVw0o9UUJapSZvg/s1600/033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #073763;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWz86uj-MF6Nxw9y6t3cMk_ulUMoGsmADexUNdFriYvvRMGNcg9AvMvGHZv-Pw7Uu2GK73kAfmzkemlc_PoL8vLBVzvABPlDytEtJu1ZFqPesdABqPe5L3uLZLafN7tVw0o9UUJapSZvg/s400/033.JPG" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VI6dc8MI1Ho34uP4o8KJwgez6HmXh9l15X7ioAIjHqknFYfMsbhA4smBY8mizlONKu1gOBHvmYeL83BhNT2rEkg4CW_FylP0fnYQJUJsTqyXPYUJK0OOtZNYQ6gYPHCOnO7H3y7AhvE/s1600/035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #073763;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VI6dc8MI1Ho34uP4o8KJwgez6HmXh9l15X7ioAIjHqknFYfMsbhA4smBY8mizlONKu1gOBHvmYeL83BhNT2rEkg4CW_FylP0fnYQJUJsTqyXPYUJK0OOtZNYQ6gYPHCOnO7H3y7AhvE/s400/035.JPG" width="400" /></span></a></div>
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<span style="color: #073763;">Insert a stick into each marshmallow. I like to push it in pretty far...more than halfway, until I can feel it nearly to the top. </span></div>
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<span style="color: #073763;">Dip each marshmallow halfway into the melted candy. Tap the stick gently with your free hand so any excess coating drips off. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP5chnr9JYud965wth_AJsZWcdZn4nVv5BvXnHNsNL7j2HKB7P7PwdTemaA3YjtGH7QDXQG3CyTLg15Agat9g8jfXXyvYQbIpT5_3l1z1_S4R4gcjaQtL_BQKbOH5OD6oz6RXKmOi8jA/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #073763;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP5chnr9JYud965wth_AJsZWcdZn4nVv5BvXnHNsNL7j2HKB7P7PwdTemaA3YjtGH7QDXQG3CyTLg15Agat9g8jfXXyvYQbIpT5_3l1z1_S4R4gcjaQtL_BQKbOH5OD6oz6RXKmOi8jA/s400/039.JPG" width="400" /></span></a></div>
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<span style="color: #073763;">Immediately sprinkle with sugar crystals, nonpareils, etc. I will say jumbo sprinkles don't work very well...they tend to fall off. I stuck to smaller decorations. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiW20AWjY-SaQqw7GZr0bf5fYf-INDd8FU8mGHbLnmjJuXz-ux_qFG5qEfLp7q7EKBCOibE9r2qyVqrLvL2B4g6_rzMA9yUvRvq_XCwwp9Twy6fThu1Ts08cbvfy6CwTUiwZQ2TZZAyhs/s1600/041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #073763;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiW20AWjY-SaQqw7GZr0bf5fYf-INDd8FU8mGHbLnmjJuXz-ux_qFG5qEfLp7q7EKBCOibE9r2qyVqrLvL2B4g6_rzMA9yUvRvq_XCwwp9Twy6fThu1Ts08cbvfy6CwTUiwZQ2TZZAyhs/s400/041.JPG" width="400" /></span></a></div>
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<span style="color: #073763;">Stick upright in a block of styrofoam or in my case, the lid to a cardboard file box until completely dry. As you can see, I used pink, red, vanilla (white), and chocolate candy coating and a variety of sprinkles. I wanted to make several different designs for our bake sale. If I make these again at home, I probably stick to one color of candy coating and one type of sprinkles, just to make the process go even faster. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-T6zkR-JlxCCntA2aQXcxfrsln4eicAh9mMYxbu0NrQ50iI7zHRv9hHY7-OeR_lc2TdLkMpthWRA5AfE-wx3Xc6mM164OF2Ku424MrBlpacM1XgAWP-VqQLcv5acqkbrFA5t83nxKE8/s1600/043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-T6zkR-JlxCCntA2aQXcxfrsln4eicAh9mMYxbu0NrQ50iI7zHRv9hHY7-OeR_lc2TdLkMpthWRA5AfE-wx3Xc6mM164OF2Ku424MrBlpacM1XgAWP-VqQLcv5acqkbrFA5t83nxKE8/s400/043.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NDNAKFVmxiYohA-l-637Cd2Qv6dyPiIWC15-9H2B76zCZvOmIXo5dhf8SoZFVQppnTJ3KnQ5_nLNVjd-USmTreqx3VZnYVtnwu2yFO_CO-i7jcDJUjyHVaOzeA9pzE99davM0-RAd5I/s1600/044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NDNAKFVmxiYohA-l-637Cd2Qv6dyPiIWC15-9H2B76zCZvOmIXo5dhf8SoZFVQppnTJ3KnQ5_nLNVjd-USmTreqx3VZnYVtnwu2yFO_CO-i7jcDJUjyHVaOzeA9pzE99davM0-RAd5I/s400/044.JPG" width="300" /></a></div>
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<span style="color: #073763;">Aren't the so cute and pretty? Too pretty to eat! No...not really...not in our house anyway, LOL! </span></div>
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<span style="color: #073763;">Wrap them up in clear treat bags tied with a pretty ribbon. Not that they'll last that long... ;-) </span></div>
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<span style="color: #073763;">I really wish I'd remembered to take a pictures of them at our wrapping party, but alas I did not. We tied them with pink and red ribbon and put them in a large glass vase with pink and red gumdrops in the bottom. It was SO PRETTY! </span></div>
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<span style="color: #073763;">But here's a couple of pics of them unwrapped to make up for it. My apologies!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQsoYZWybMJs6q-niaPaOOW7oyPxktOy_z-UIEHqT9oq8BHdaS3nsq0V8IAezRy51J26S-XgrOtNgPefRTfVuuCpU-D8cINObmKL9O12ot5LRUQdU2IiSKPxysGijffdxA7WNtqLgplA/s1600/051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQsoYZWybMJs6q-niaPaOOW7oyPxktOy_z-UIEHqT9oq8BHdaS3nsq0V8IAezRy51J26S-XgrOtNgPefRTfVuuCpU-D8cINObmKL9O12ot5LRUQdU2IiSKPxysGijffdxA7WNtqLgplA/s400/051.JPG" width="300" /></a> </div>
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<span style="color: #073763; text-align: left;">These are much easier to make than</span><span style="color: #cc0000; text-align: left;"> <a href="http://www.blogger.com/blogger.g?blogID=1249456172820046629#editor/target=post;postID=4441608570320547745"><span style="color: #cc0000;">cake pops</span></a>.</span><span style="color: #073763; text-align: left;">..and far less temperamental too. My kids are already asking if I can make another batch for them...instead of selling them at the bake sale. I think I will, but shhh...don't tell! </span></div>
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<span style="color: #073763;">I had a good amount of candy coating left over, so I dropped spoonfuls of all the different colors (red, pink, white and chocolate) on a cookie sheet lined with foil. I just did it in a random pattern. Then I took a toothpick and swirled all the colors together, and spinkled M&M's, almonds, and sweetend coconut flakes over the top. Simple, sweet, and EASY. I broke it up in big pieces and we bagged it for the bake sale too. Best of all...no wasted candy coating. :-)</span></div>
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<span style="color: #073763;">Make some of these for your next celebration...I promise they will disappear in two winks!</span></div>
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<span style="color: #073763;">God bless your table tonight! </span><br />
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<span style="color: #073763;"><i>*Note: I made a few more marshmallows for the kids for Valentine's Day. I put them in a tall candy dish (or try a short, wide vase) and it worked very well once the candy coating was completely set. Cover loosely with plastic wrap and they'll keep for a few days...but trust me...they're be snapped up quick! </i></span></div>
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Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-5396915585659105212013-01-22T18:39:00.000-08:002013-01-22T18:39:36.738-08:00Chicken Noodle Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #660000;">Around these here parts (lol), the flu is going around like crazy, and people are dropping like flies. Literally. My four older kiddos were all down for the count 2 weeks ago, and my sweet Gabriel only started to feel better last weekend. Poor little guy! After making </span><a href="http://kims-concoctions.blogspot.com/2013/01/crockpot-applesauce.html"><span style="color: #cc0000;">homemade applesauce</span></a><span style="color: #660000;"> and letting the kids nosh on graham crackers and sprite for about a week, I decided to make a pot of soup. I mean...who doesn't want chicken noodle soup when you're getting over the flu, right? </span></div>
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<span style="color: #660000;">I firmly believe good chicken soup starts with good stock, and that means cooking the chicken with the skin on and bone-in. None of that "boneless, skinless chicken" stuff here! You wanna make some hard core soup? Stick with me...and we'll make a pot with a lot more flavor if you have the bones...all righty? Trust me, there's nothing to it...just takes a wee bit more time. </span></div>
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<span style="color: #660000;">I used just chicken drumsticks (I had two big family sized packs in the freezer), but you can use a whole, cut up chicken, bone-in thighs, whatever you fancy. Just please...for the love of heaven get you some chicken with bones in it...they sell cut up chickens right in the poultry case at the grocery store. I promise...I saw some at my local Kroger just today. ;-)</span></div>
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<span style="color: #0c343d; font-size: large;">Chicken Noodle Soup</span></div>
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<span style="color: #0c343d;">2 pounds meaty chicken pieces (bone-in thighs, breasts, legs, or a combination)</span></div>
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<span style="color: #0c343d;">2 tablespoons unsalted butter</span></div>
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<span style="color: #0c343d;">3 stalks celery, diced</span></div>
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<span style="color: #0c343d;">2 cups diced carrots </span></div>
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<span style="color: #0c343d;">2 medium onions, diced</span></div>
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<span style="color: #0c343d;">2 teaspoons fresh sage or thyme, chopped </span></div>
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<span style="color: #0c343d;">2 tablespoons chopped fresh dill</span></div>
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<span style="color: #0c343d;">1/4 cup chopped fresh parsley</span></div>
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<span style="color: #0c343d;">4 cloves garlic, minced</span></div>
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<span style="color: #0c343d;">1 can diced tomatoes (seasoned with basil, thyme, and oregano) </span></div>
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<span style="color: #0c343d;">12 ounces wide egg noodles +</span></div>
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<span style="color: #0c343d;">Salt and black pepper to taste</span></div>
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<span style="color: #660000;">In a large pot, place the chicken and enough water to just cover the meat. Bring to a boil and let gently simmer for 45 minutes, or until the chicken is tender (juices should run clear if pierced with a knife). </span></div>
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<span style="color: #660000;">Remove from the pot, and let cool. </span></div>
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<span style="color: #660000;">SAVE THE BROTH! Shred the meat from the bones, discarding the skin and bones. Chop coarsely into bite-sized pieces. Set aside. </span></div>
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<span style="color: #660000;">In a large skillet over medium heat, melt the butter. Add the celery, carrots, and onions and saute until tender, seasoning to taste with salt and pepper. </span></div>
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<span style="color: #660000;">Add the garlic and cook for another 2 minutes or until the garlic is soft and fragrant. Remove from the heat. </span></div>
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<span style="color: #660000;">At this point, the broth will have settled a bit, and you may see some fat at the surface. Skim it off, along with any visible bits of marrow or skin. You can leave them in, but it makes for an unattractive broth...and if you kids are like mine, you will hear cries of, "EWW...what's THAT!" at the table. So if you want a peaceful dinner, I would skim it out. Just sayin'. ;-)</span></div>
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<span style="color: #660000;">Now, add the cooked vegetables to the broth, along with the chicken and the </span><i style="color: #660000;">undrained</i><span style="color: #660000;"> tomatoes. Bring back up to a boil and add the egg noodles. Cook the noodles in the soup according to the package directions (probably about 8 minutes or so). At the last minute, stir in the fresh sage, dill, and parsley. </span><br />
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<span style="color: #660000;">Ladle into bowls and serve immediately with some crusty bread for sopping if desired. </span></div>
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<span style="color: #660000;">My kids were grateful for warm bowls of comfort to ease their achy throats and stop the fever shivers. Even the baby (who was the only one to escape the flu bug) happily slurped down a few noodles. Yeah! </span></div>
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<span style="color: #660000;">I pray everyone at your table is healthy and stays that way! Enjoy, and God bless your table tonight!</span><span style="color: #0c343d;"> </span></div>
<br />Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-67342877645500151172013-01-11T12:58:00.002-08:002013-01-11T12:58:42.892-08:00Crockpot Applesauce<div style="text-align: center;">
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<span style="color: #660000;">Sheesh, I know...it's been a while. I didn't disappear off the face of the earth...but cooking just hasn't been getting top billing around here these days. When the hubby is working 75-85 hours a week, you don't really feel motivated to spend even one hour in the kitchen cooking dinner, since the kids would be perfectly happy with something simple like eggs. Or pancakes. Or chicken nuggets and french fries (yeah...the frozen variety). Or deli ham slices and apples. Thank goodness my kids are not gourmet, LOL! </span></div>
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<span style="color: #660000;">(Well, except for Rebecca, who has become an expert in making eggs in a hole all by herself. Yeah, I'm proud of her). </span><br />
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<span style="color: #660000;">I did make a fantastic Christmas Day dinner--</span><a href="http://kims-concoctions.blogspot.com/2009/12/brined-and-roasted-turkey-with-herb.html" style="color: #cc0000;">roast turkey</a><span style="color: #cc0000;">, </span><a href="http://thepioneerwoman.com/cooking/2007/11/stuffing_dressing_my_favorite_thanksgiving_food/" style="color: #cc0000;">dressing,</a> <span style="color: #660000;">gravy</span><span style="color: #cc0000;">, <span style="color: #cc0000;"><a href="http://www.foodnetwork.com/recipes/ina-garten/buttermilk-mashed-potatoes-recipe/index.html"><span style="color: #cc0000;">buttermilk mashed potatoes</span></a>, <a href="http://kims-concoctions.blogspot.com/2008/10/green-beans-with-orange-ginger-butter.html"><span style="color: #cc0000;">roasted green beans</span></a>, <a href="http://www.bonappetit.com/recipes/2010/04/vanilla_bean_bundt_cake_with_vanilla_glaze_and_strawberries"><span style="color: #cc0000;">vanilla bean pound cake</span></a>,</span> </span><span style="color: #660000;">and</span><span style="color: #cc0000;"> <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/deep-dish-apple-pie-recipe2/index.html"><span style="color: #cc0000;">deep dish apple pie</span></a>. </span><span style="color: #660000;">Yep...it was good. Really good. And what made it even more special were friends who came over to share the meal with us that day. </span></div>
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<i><span style="color: #660000;">Anyways... ;-)</span></i></div>
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<span style="color: #660000;">I was motivated to make crockpot applesauce yesterday. Apples are plentiful and in season right now, plus it's fun to buy 3-4 different kinds to make your own applesauce. I bought 6 Golden Delicious, 4 Granny Smith, and 6 Galas. You can honestly use whatever you fancy. Be prepared for the lovely smell of baking apples permeating every corner of your house. It's amazing...and you'll be so proud of yourself for making it homemade. :-)</span></div>
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<span style="color: #990000; font-size: large;">Crockpot Applesauce</span></div>
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<span style="color: #990000;"><i>10-12 mixed apples, such as Golden Delicious, Gala, Granny Smith, or Jonagold. Use what you like!</i></span></div>
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<span style="color: #990000;"><i>(You can even throw in a few pears, peaches, plums, strawberries or other fruit.)</i></span></div>
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<span style="color: #990000;"><i>6 tablespoons light brown sugar, lightly packed</i></span></div>
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<span style="color: #990000;"><i>1 whole cinnamon stick</i></span></div>
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<span style="color: #990000;"><i>1 teaspoon ground cinnamon (optional)</i></span></div>
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<span style="color: #990000;"><i>1 teaspoon lemon juice</i></span></div>
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<span style="color: #990000;"><i>1 small strip lemon peel</i></span></div>
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<span style="color: #990000;"><i>Pinch of salt</i></span></div>
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<span style="color: #660000;">Peel, core, and slice apples 1/2 inch thick. Using an </span><a href="http://www.amazon.com/OXO-3102500-SteeL-Apple-Divider/dp/B001AQ2P74/ref=sr_1_3?ie=UTF8&qid=1357937766&sr=8-3&keywords=metal+apple+slicer"><span style="color: #cc0000;">apple slicer like this one</span></a><span style="color: #660000;"> really helps. If you buy one, make sure it's ALL metal. The plastic frame with metal spokes type will break in no time (yes...I know this from experience!) </span><br />
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<span style="color: #660000;">Toss all the apples into your crockpot, along with the lemon juice, lemon peel, brown sugar, cinnamon stick, cinnamon, and salt. Make sure you fill your slow cooker all the way to the top. Once the apples cook down, it'll only be about 1/2 full, and most crockpots work better if they're half to two-thirds full. I used both ground cinnamon and a cinnamon stick because we're fans of the spice over here. Whole cinnamon sticks can be found right in the baking aisle of the grocery store. </span></div>
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<span style="color: #660000;">Set your crockpot on "LOW" and let it go for about 8 hours. You don't even have to stir it, but I did every couple of hours so you can see what it looks like. </span><br />
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<span style="color: #660000;">Ready for some time lapsed pictures? Of course you are. </span></div>
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<span style="color: #660000;"><i>After 2 hours...</i></span><br />
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<i style="color: #660000;">After 4 hours...</i><br />
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<i style="color: #660000;">After 8 hours...</i><br />
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<span style="color: #660000;">Now, you can leave it chunky like I did, or pureed it further with an immersion blender/regular blender for a very smooth texture. I used to do that when Theresa was just starting with solids, but now she eats it no matter what. ;-)</span><br />
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<span style="color: #660000;">Let the applesauce cool until it's a manageable temperature for kids before consuming with gusto. I like it a bit warm, but 3 of my 5 kids prefer it cold, so you can certainly chill it in the fridge for later. </span></div>
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<span style="color: #660000;">We love this applesauce plain, or with pancakes, waffles, or on warm biscuits. And let's not forget pork chops...my hubby's favorite. He has fond memories of homemade applesauce with pork chops growing up. Best of all, it makes the whole house smell like apples and cinnamon all day...who doesn't love that? </span></div>
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<span style="color: #660000;">All righty guys, I've got to run. I've had 4 out of 5 kids down with the flu this week, but everyone is watching a movie with their juice cups and blankies right now...so I had a few minutes to bang this post out for you. </span></div>
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<span style="color: #660000;">God bless your table tonight, and Happy New Year! </span></div>
Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-11779229639003592462012-10-12T12:00:00.001-07:002013-02-16T10:38:53.295-08:00Baked Chicken Flautas with Spanish Rice, Refried Beans, and Cilantro Cream Sauce<div style="text-align: center;">
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<span style="color: #660000;">Yesterday, I got a serious craving for some Mexican food. I'd pinned a yummy looking recipe for <a href="http://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/"><span style="color: #cc0000;">Baked Chicken Flautas</span></a> some time ago...and decided to make them last night for dinner. </span></div>
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<span style="color: #660000;">Wow...these were really good. Baked...not fried! Which means they are healthier...but not short on flavor at all. I did make a few changes from the original. I added some canned, diced green chiles instead of jalapeno...less heat for my kiddos. I used half a package of taco seasoning for 8 chicken thighs because every time I leave the spice cabinet open, my little wee one runs off with a (gasp!) glass jar of something. I decided to play it safe! And I used fajita sized tortillas instead of burrito sized ones cut in half...just because I though it would be less prep time. </span></div>
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<span style="color: #660000;">There's plenty of meat leftover to make more, or you can freeze it to make something else later. We are definitely going to make these again sometime!</span></div>
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<span style="color: #274e13; font-size: large;">Baked Chicken Flautas with Spanish Rice, Refried Beans, and Cilantro Cream Sauce</span></div>
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<span style="color: #134f5c;">FOR THE FLAUTAS:</span></div>
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<em><span style="color: #134f5c;">8 boneless, skinless chicken thighs (use chicken breasts if you prefer)</span></em></div>
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<em><span style="color: #134f5c;">1 bottle of beer</span></em></div>
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<em><span style="color: #134f5c;">2 cans low-sodium chicken broth</span></em><br />
<em><span style="color: #134f5c;">3 cups fresh spinach</span></em><br />
<em><span style="color: #134f5c;">Fajita sized tortillas</span></em><br />
<em><span style="color: #134f5c;">1/2 to one whole package of taco seasoning mix (I usually go light on it)</span></em><br />
<em><span style="color: #134f5c;">8 ounces (1 large can, or 2 smaller cans) diced green chiles </span></em><br />
<em><span style="color: #134f5c;">Queso quesadilla (found right in the shredded cheese section)</span></em></div>
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<span style="color: #660000;">Bring the beer and chicken broth to a boil over high heat. Add the chicken. When the liquid comes back to a boil, reduce the heat to low and simmer for 10 minutes. Let cool and shred meat with your fingers. Mix in the taco seasoning and green chiles. Reserve 1/4 to 1/2 cup of the cooking broth. Bring it back to a simmer, add the spinach and stir for a couple of minutes or until bright green and wilted. Remove from the pot, drain excess liquid, and roughly chop. Set aside. </span><br />
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<span style="color: #660000;">Oil a large baking sheet, and preheat the oven to 450. Spread out one flour tortilla and put 1 tablespoon of chicken in the middle. Add 2 tablespoons of queso quesadilla and a bit of spinach (you can leave it out for all the spinach haters in your house). Roll up very tightly, and place seam side down on the baking sheet. Repeat until you've made enough for your crew...I made 12, and it was just enough. </span><br />
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<span style="color: #660000;">Bake at 450 for 10 minutes, turn the flautas over, and bake for an additional 5-10 minutes or until light golden brown and crispy. Mine only needed 15 minutes of baking. </span><br />
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<span style="color: #660000;">Serve warm with salsa, guacamole, or this awesome </span><a href="http://www.blogger.com/blogger.g?blogID=1249456172820046629#editor/target=post;postID=7726197519636111468"><span style="color: #cc0000;">Cilantro Cream Sauce</span></a><span style="color: #990000;">.</span><span style="color: #660000;"> It's our favorite! </span><br />
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<span style="color: #134f5c;">FOR THE SPANISH RICE:</span></div>
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<span style="color: #134f5c;"><em>1 tablespoon olive oil</em></span></div>
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<em><span style="color: #134f5c;">1 small yellow onion, diced</span></em></div>
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<em><span style="color: #134f5c;">2 cloves garlic, minced</span></em></div>
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<em><span style="color: #134f5c;">1 medium carrot, diced small</span></em></div>
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<em><span style="color: #134f5c;">1 cup long-grain white rice (substitute brown rice if you prefer, but add and additional 1/4 cup broth and at least 30 minutes to the cooking time)</span></em></div>
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<em><span style="color: #134f5c;">2 cups low-sodium chicken broth</span></em></div>
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<em><span style="color: #134f5c;">1 tablespoon tomato paste</span></em></div>
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<em><span style="color: #134f5c;">Salt and black pepper to taste</span></em></div>
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<em><span style="color: #134f5c;">1 envelope<span style="color: #274e13;"> </span><a href="http://pics.mexgrocer.com/images/goya-3784.jpg"><span style="color: #274e13;">Sazon seasoning mix</span></a><span style="color: #274e13;"> (</span>optional--I really like the flavor and color it adds to the rice. You can find it in the international/mexican aisle)</span></em></div>
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<span style="color: #660000;">In a medium pot, heat the olive oil over moderate heat. Add the onion and carrot and let it saute for 5 minutes. Add the garlic and rice, and cook for another 5 minutes, stirring frequently. Carefully pour in the chicken broth, the tomato paste, salt and pepper, and Sazon if desired. Stir once or twice, reduce the heat to a simmer, and cook for 10 minutes, or until the rice is tender, and all the broth is absorbed. Fluff with a fork and serve. </span></div>
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<span style="color: #134f5c;">FOR THE REFRIED BEANS:</span></div>
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<span style="color: #660000;">Open a can of premade refried beans. Or make some from scratch. Either way, there's no judgement here. :-) </span></div>
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<span style="color: #660000;">Four out of my 5 kids gobbled these flautas up. Rebecca ate nearly 3, with rice and beans...I only ate 2! Goodness gracious. Didn't someone invent a way to stop kids from growing yet? ;-). </span></div>
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<span style="color: #660000;">Okay...I hope you satisfy your own craving for some tasty...and healty...Mexican food. God bless your table tonight!</span></div>
Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-29791373708569280862012-09-10T12:39:00.001-07:002014-06-08T15:30:08.303-07:00Rasberry Crumb Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWdBY3H8KX8tWco67mCb9d36W_DcXEbqigeiIdhTOcJG-hAH1-K7smmc_IQjgRoUZJ_vftNpMqw0HPaCeU73kIJK3CzPvBToknzJ8SfIUgHGRhyqL-Kq16qNFvUN5rrgY_uDTjKeieLA/s1600/P9090005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWdBY3H8KX8tWco67mCb9d36W_DcXEbqigeiIdhTOcJG-hAH1-K7smmc_IQjgRoUZJ_vftNpMqw0HPaCeU73kIJK3CzPvBToknzJ8SfIUgHGRhyqL-Kq16qNFvUN5rrgY_uDTjKeieLA/s400/P9090005.JPG" height="300" width="400" /></a></div>
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<span style="color: #660000;">Aren't you proud of yourself when you put something together really quick, using nothing but the ingredients you have on hand? Last week, I threw together </span><span style="color: #660000;">coriander rubbed pork roast, wild and brown rice medley, and braised cabbage with caraway seeds. Yes..I was proud of myself! </span></div>
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<span style="color: #660000;">I found myself in that situation again yesterday, when at the <i>last </i>minute, I volunteered to host Bible Study at my house. My darling husband pitched in and vacuumed the entire downstairs (even the staircase--thanks honey!) I ran around the house with a dust cloth, and glass cleaner, while one of the girls cleaned the powder room. It's so great to have help when you need it. ;-)</span></div>
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<span style="color: #660000;">During the cleaning frenzy, I set my butter out to soften, and by the time we were done, it was ready to go. I'd done a quick search on the internet for crumb bars, and decided to go with the fresh raspberries I had in the fridge. I wasn't sure the only other fruit I had--frozen cranberries would be sweet enough. I also substituted brown sugar for some of the white sugar for a bit of chewiness, and some rolled oats for texture. Feel free to use blackberries, blueberries, or a mix of berries instead of raspberries. This is a great way to give a final nod to summer's bounty and welcome the first hint of cooler weather. :-)</span></div>
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<span style="color: #cc0000; font-size: large;">Raspberry Crumb Bars </span></div>
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<span style="color: #cc0000;"><i>2 cups all purpose flour</i></span></div>
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<span style="color: #cc0000;"><i>1 cup rolled oats (not the instant oats)</i></span></div>
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<span style="color: #cc0000;"><i>1/2 cup white sugar</i></span></div>
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<span style="color: #cc0000;"><i>1/2 cup firmly packed brown sugar</i></span></div>
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<span style="color: #cc0000;"><i>1 teaspoon baking powder</i></span></div>
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<span style="color: #cc0000;"><i>1/2 teaspoon salt</i></span></div>
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<span style="color: #cc0000;"><i>1 teaspoon cinnamon</i></span></div>
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<span style="color: #cc0000;"><i>1 large egg</i></span></div>
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<i style="color: #cc0000;">2 sticks (1 cup) unsalted butter at room temperature</i></div>
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<i style="color: #cc0000;">4 cups fresh raspberries rinsed lightly and gently patted dry</i></div>
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<i style="color: #cc0000;">1/2 cup white sugar</i></div>
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<i style="color: #cc0000;">3 teaspoons cornstarch </i></div>
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<span style="color: #660000;">Preheat the oven to 375 degrees. Lightly grease a 9x13 baking pan and set it aside. </span></div>
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<span style="color: #660000;">In a medium bowl, combine the flour, oats, white sugar, brown sugar, baking powder, salt, and cinnamon. Add the butter and using a pastry cutter, cut it in until you have a crumbly dough. Gently stir in the egg. Take half of the dough and pat into a thin layer on the bottom of the prepared baking dish. Set aside. </span></div>
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<span style="color: #660000;">In another medium bowl, gently toss the raspberries with the 1/2 cup white sugar and cornstarch. Pour the raspberries into the pan, and evenly distribute any remaining sugar/cornstarch mixture. Take the other half of the dough and crumble it over the top of the berries. </span></div>
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<span style="color: #660000;">Bake at 375 degrees for 40-45 minutes, or until the top is golden brown and the fruit is bubbly. Let cool to room temperature before cutting into squares. Serve alone, or with ice cream (black raspberry ice cream anyone? ;-)</span></div>
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<span style="color: #660000;">I will be perfectly honest and say that only 1 person was able to come to Bible Study. Oh well, more raspberry bars for the rest of us. I know </span><i style="color: #660000;">somebody </i><span style="color: #660000;">snuck another helping when I wasn't looking (my money's on Rebecca), and both girls begged for a bar in their lunchboxes for today. Of course, I let them...these things are so good, I'd better get 'em out of the house!</span></div>
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<span style="color: #660000;">I hope you are lovin' the "cool" front we got over the weekend. Sure, it's still warm (around 90 degrees today), but the humidity is only at 32%--REALLY nice for our part of Texas this time of year). Break out the bowls, turn on the oven, and bake these up--you can have them ready in no time! </span></div>
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<span style="color: #660000;">God bless your table tonight!</span></div>
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Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com1tag:blogger.com,1999:blog-1249456172820046629.post-27300845031287590762012-09-06T12:54:00.003-07:002012-09-06T12:54:47.620-07:00Pan Seared Pork Chops with Apples and Sage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7r4PC5XiImJGh-W6Z5dXr4vpbi_N1pYifBnwCqSC7rTfWyg-F4SsaeLjyEgmli-QO1jSve4RIwu-lcqynSZ7Qeu-oB4s32o13FQlL4NzEE4rVCLzin0l7U-4LxNBlfbpl1xwJl5uBGBw/s1600/P8210006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7r4PC5XiImJGh-W6Z5dXr4vpbi_N1pYifBnwCqSC7rTfWyg-F4SsaeLjyEgmli-QO1jSve4RIwu-lcqynSZ7Qeu-oB4s32o13FQlL4NzEE4rVCLzin0l7U-4LxNBlfbpl1xwJl5uBGBw/s400/P8210006.JPG" width="400" /></a></div>
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<span style="color: #660000;">It's not quite fall yet here (today's high is supposed to be 99 degrees!), but sometimes you just get a hankering for fall flavors. That's what happened about 2 weeks ago, while I was digging through the deep freezer to find something to make for dinner. I came across a package of bone-in pork chops, there were plenty of apples in the fruit bowl, and fresh sage in the herb garden outside--bingo! Pork chops and apples. :-)</span></div>
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<span style="color: #660000;">This is a simple, fast meal to get on the table on a busy weeknight. I went so fast, I didn't take pictures of the cooking process---sorry guys. It took me 35 minutes, start to finish...not bad! And it's healthy to boot. All you have to do is make a green veggie or salad on the side, and you're all set. ;-)</span></div>
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<span style="color: #0c343d; font-size: large;">Pan Seared Pork Chops with Apples and Sage</span></div>
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<i><span style="color: #134f5c;">6-8 fresh sage leaves</span></i></div>
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<i><span style="color: #134f5c;">2-4 tablespoons olive oil</span></i></div>
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<i><span style="color: #134f5c;">Salt and black pepper to taste</span></i></div>
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<i><span style="color: #134f5c;">4-6 bone-in or boneless pork chops, about 1/4 inch thick </span></i></div>
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<span style="color: #134f5c;"><i>2 gala or golden delicious apples, cored and cut into 1/4 slices </i></span></div>
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<i><span style="color: #134f5c;">1/4 cup apple butter or unsweetened applesauce </span></i></div>
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<i><span style="color: #134f5c;">2 tablespoons butter</span></i></div>
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<i><span style="color: #134f5c;">1/2 to 1 cup white wine </span></i></div>
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<span style="color: #660000;">In a large, deep skillet, heat the olive oil over medium-high heat. When it's hot, but not smoking, drop in the sage leaves. Fry for 30 seconds to 1 minute, or until crispy. Remove to a paper towel lined plate and set aside. By frying the sage leaves, we'll impart that great flavor from the sage to flavor the oil, and use it to infuse the pork chops. </span></div>
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<span style="color: #660000;">Season the pork chops on both sides with salt and pepper. In the same pan you used for the sage leaves, heat another 2 tablespoons of olive oil. Brown the chops (in batches if necessary to prevent crowding the pan) on both sides and remove to a plate. It's not necessary at this point to cook the pork chops through...they'll finish in the sauce. </span></div>
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<span style="color: #660000;">Now drop the butter into the pan, and toss in the apples. Saute the apples for about 6-8 minutes until they're nice and golden brown, but not cooked through. Add the white wine, apple butter, and more salt and pepper to taste. Bring to a gentle boil, and put the pork chops back in, along with any juices that accumulated on the plate (don't throw that out...it's flavor for your sauce!). </span></div>
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<span style="color: #660000;">Simmer for about 8-10 minutes. You want the pork cooked through, and the apples tender, but take care not to overcook both. </span></div>
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<span style="color: #660000;">Plate the pork chops and apples on a large serving platter, and pour the pan sauce over the top. Garnish with the fried sage leaves. </span></div>
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<span style="color: #660000;">You could certainly add onions to the pan along with the apples, but that usually starts a riot with 2 of my kids, so I left them out. Everyone loved the apples...who can resist warm apple slices and pork? Not me! ;-)</span></div>
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<span style="color: #660000;">David was home late as usual, but he loved this dish too, and took leftovers to work the next day for lunch. You'll notice in the pictures that I made 10 pork chops. Four to six chops doesn't feed us anymore, so I usually double just about every recipe I post. </span></div>
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<span style="color: #660000;">Let me know if it's getting cooler in your next of the woods, and if you're cooking fall flavors. We'll be sweatin' it out here in southeast Texas for another month or so before we cool off, so enjoy it for me! </span><br />
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<span style="color: #660000;">God bless your table tonight!</span></div>
Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com2tag:blogger.com,1999:blog-1249456172820046629.post-30986116947154530362012-08-09T13:31:00.001-07:002012-09-10T11:42:50.264-07:00Cinnamon Cranberry Almond Granola<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #660000;">About 8 weeks ago, a dear friend of mine, Amy had her 7th baby (nope, not a typo!), so of course I made her a HUGE pan of baked penne to hopefully feed her crew for a few days. Last time our mom's group had a bake sale, I made up a few containers of granola, and was told they sold like hotcakes. Amy bought some herself and jokingly said,</span></div>
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<span style="color: #660000;">"Can I put my order in for some of that amazing granola when I have the baby?" </span></div>
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<span style="color: #660000;"><i>Well of course you can...I aim to please. Postpartum mothers deserve special treatment! ;-)</i></span></div>
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<span style="color: #660000;">So I made not one, but 3 batches of granola, because I knew if I didn't make enough for us at home, my Rebecca would never forgive me. Well...she would...eventually. But I honestly wanted plenty for myself too...it's perfect over plain, Greek yogurt. Trust me...it really is. </span></div>
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<span style="color: #660000; font-size: large;">Cinnamon Cranberry Almond Granola</span></div>
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<i><span style="color: #990000;">1/4 cup olive oil</span></i></div>
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<i><span style="color: #990000;">1/3 cup honey</span></i></div>
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<i><span style="color: #990000;">1/2 cup packed light brown sugar</span></i></div>
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<i><span style="color: #990000;">1/2 teaspoon salt</span></i></div>
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<i><span style="color: #990000;">1 teaspoon cinnamon </span></i></div>
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<i><span style="color: #990000;">3 cups old-fashioned, rolled oats (not the instant kind!)</span></i></div>
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<i><span style="color: #990000;">1 cup dried cranberries</span></i></div>
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<i><span style="color: #990000;">1 cup sliced almonds</span></i></div>
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<i><span style="color: #990000;">1 cup unsweetened, shredded coconut</span></i></div>
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<span style="color: #990000;">Preheat oven to 325 degrees. Line 2 rimmed baking sheets with aluminum foil, and lightly grease with non-stick cooking spray.</span></div>
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<span style="color: #990000;">In a small pot, combine with olive oil, honey, brown sugar, salt, and cinnamon over low heat. Stir occasionally until all the sugar has dissolved. It can bubble a bit around the edges, but don't let it boil. Turn off the heat and set aside. </span></div>
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<span style="color: #990000;">Now in a large bowl, combine the oats, cranberries, almonds, and coconut. </span></div>
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<span style="color: #990000;">Carefully pour the sugar mixture over the oats mixture, and immediately toss...toss, and toss some more, until all the dry ingredients are evenly coated. </span></div>
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<span style="color: #990000;">Spread the granola out in a fairly even onto the prepared baking sheets. Make sure to divide it as evenly as you can...otherwise it won't bake up properly. </span></div>
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<span style="color: #990000;">Bake at 325 degrees for 15 minutes, then rotate and switch the pans out (from top to bottom and front to back). Again...this helps it bake evenly. Bake for another 10-15 minutes or until golden brown. Ovens can vary temperature wise...so be sure to watch it the last 10 minutes or so...you don't want it too dark or burnt (dark coconut is quite bitter!). </span></div>
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<span style="color: #990000;">Let cool in the pans for 15 minutes, then peel it off the foil...it may come away in big pieces. Just break it up with your hands as you pull it away. </span></div>
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<span style="color: #990000;">Serve alone with milk, or sprinkle a generous portion over plain yogurt. It's also yummy over frozen yogurt or ice cream. Just sayin'. ;-)</span></div>
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<span style="color: #990000;">David and Rebecca eat this stuff straight out of the container...it was gone in less than a week. I may have to quadruple the recipe next time! </span></div>
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<span style="color: #990000;">Happy crunching, and God bless your table tonight!</span></div>
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Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com1tag:blogger.com,1999:blog-1249456172820046629.post-73906637696760063132012-07-20T19:16:00.000-07:002012-07-20T19:16:00.302-07:00Fig Pizza with Prosciutto, Caramelized Onions, and Goat Cheese<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXcw6E9pXKNeWBkWTm7XRZYN_oI5OWDg5Rm99sLg4UBJoo8-MYTkxBCd72WjiTWb-3w43yBV5PfmiH-62FmHrQNLknwVxVArjQ3XtYL3KSJEhx2EsDwwn8LgnakL2lZ-u3SYCKIbBV08/s400/P7130005.JPG" width="400" /></div>
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<span style="color: #660000;">David came home with a jar of whole, preserved figs last week. I've never used them before, so I hit the internet to see what recipes would pop up. I saw one for a pork roast, but we just finished off </span><a href="http://kims-concoctions.blogspot.com/2012/07/bbq-pork-chops-with-mango-salad.html"><span style="color: #cc0000;">t<span style="background-color: white;">hese pork chop</span><span style="background-color: white;">s</span></span></a><span style="background-color: white; color: #660000;">...so I didn't want to put more on the table. I'd seen recipes for fig pizza before, and decided to try it, since it would be simple, and I could have a cheese/pepperoni option for the kids.</span></div>
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<span style="background-color: white;"><span style="color: #660000;">So I made this over the weekend, and I'm tellin' you...it was <i>delicious.</i> The only part that was time consuming were the onions. I probably cooked 'em for about an hour. Caramelized onions can't be rushed...but they are so worth it if you've got the time. And if you don't have whole, preserved figs, fig preserves are a fine substitute.</span></span><span style="background-color: white; color: #4c1130;"> </span></div>
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<span style="background-color: white; color: #4c1130;"><span style="font-size: large;">Fig Pizza with Prosciutto, Caramelized Onions, and Goat Cheese</span></span></div>
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<span style="background-color: white;"><span style="color: #741b47;"><i>One recipe homemade pizza dough, or 1 tube refrigerated pizza dough (we like the "thin" crust)</i></span></span></div>
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<span style="color: #741b47;"><i>2 medium or one large red onion, thinly sliced</i></span></div>
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<span style="color: #741b47;"><i>1 tablespoon olive oil</i></span></div>
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<span style="color: #741b47;"><i>About 16 small preserved whole figs (roughly chopped), or about 1/2 cup fig preserves</i></span></div>
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<span style="color: #741b47;"><i>1 teaspoon dried thyme leaves, or 2 teaspoons fresh thyme</i></span></div>
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<span style="color: #741b47;"><i>2 ounces fresh goat cheese</i></span></div>
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<span style="color: #741b47;"><i>3 ounces prosciutto, torn into pieces</i></span></div>
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<span style="color: #660000;">In a medium skillet over low heat, heat the olive oil. Add the red onion and cook slowly, stirring frequently for 45 minutes to one hour, or until the onions are almost dry, and deep purplish/brown in color. (Regular white/yellow onions work well too). If you don't that much time, just cook them for as long as you can. Set aside. </span></div>
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<span style="color: #660000;">Spray a baking sheet with non-stick cooking spray. Preheat oven to 400. If you're using a </span><a href="http://kims-concoctions.blogspot.com/2009/02/whole-wheat-pizza-dough.html"><span style="color: #cc0000;">homemade dough</span></a><span style="color: #660000;">, spread it out and prebake it for 5 minutes. Do the same thing if you're using a premade, refrigerated dough. </span></div>
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<span style="color: #660000;">Spread the chopped figs/fig preserves over the crust. It may not look like it's enough, but you don't want this to be overly sweet. Sprinkle with a touch of salt and pepper, and the thyme. Scatter the prosciutto over the spices. Then distribute the onions over the top, and dot with pieces of goat cheese. </span></div>
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<span style="color: #660000;">Return the pizza to the oven, and back for an additional 8-10 minutes, or until the crust is deep golden brown. The goat cheese will get very soft, but will not melt completely. </span></div>
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<span style="color: #660000;">Slice and serve immediately. </span></div>
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<span style="background-color: white; color: #660000; text-align: left;">David, Rebecca, and I practically inhaled this. I made another pizza (cheese and pepperoni) for the rest of the kids. I will say one thing...this is a "dry" pizza, meaning there's no sauce at all. You may prefer it as an appetizer instead of the main course. Next time I make it, I'll reduce some balsamic vinegar to use as a base sauce. (Just take 2 cups of balsamic vinegar and simmer until reduced by at least half, and is the consistency of maple syrup). I think that, along with a touch more thyme and pepper, will be a nice compliment to the salty prosciutto and tangy goat cheese. </span><br />
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<span style="color: #660000;">This would a perfect treat to make for a cocktail party, ladies night out, or just for a quiet night in. :-). Everyone loves pizza...and it's a nice change from your usual tomato-cheese combination. </span></div>
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<span style="color: #660000;">Hope you're enjoying your summer. God bless your table tonight!</span></div>
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<span style="color: #660000;"><i>PS...You may have noticed I'm not posting as many pictures as I usually do. I really love taking pictures of every step, but I just don't have the time these days. It's tricky trying to hold the camera while a baby is tugging/fussing/crying at your knees too. So for now, less pictures, but hopefully plenty of details regarding each recipe so you won't miss a thing. ;-)</i></span></div>Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-57924461342908076122012-07-16T08:35:00.000-07:002012-07-16T08:35:00.167-07:00Asian Grilled Flank Steak with Cilantro-Lime Brown Rice and Green Papaya Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white;"><span style="color: #660000;">Ever since we got back from our</span><a href="http://kims-concoctions.blogspot.com/2012/07/salt-lake-city-eats.html"> <span style="color: #cc0000;">trip to Utah</span></a><span style="color: #cc0000;">,</span></span><span style="background-color: white;"><span style="color: #660000;"> I've been somewhat obsessed with this green papaya salad I had a </span><span style="color: #cc0000;"><a href="http://www.yelp.com/biz/takashi-salt-lake-city"><span style="color: #cc0000;">Takashi</span></a>.</span></span><span style="background-color: white; color: #660000;"> I just LOVED the combination of classic Thai flavors...sweet, sour, salty, and spicy. Once we got back home, I was determined to try and recreate it. I am still on my healthy eating kick, although I admit I haven't gotten back to my exercise routine yet. It's been pouring rain for the past week! </span></div>
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<span style="color: #660000;">First, I had to find </span><a href="http://en.wikipedia.org/wiki/Carica_papaya"><span style="color: #cc0000;">green papayas</span></a><span style="color: #660000;">. A query on Facebook and a friendly answer led me back to </span><a href="http://www.yelp.com/biz/hong-kong-food-market-houston"><span style="color: #cc0000;">Hong Kong Market</span></a><span style="color: #660000;">...where I found green papayas aplenty. We hadn't had beef in a while, so I grilled up a flank steak, and made some simple brown rice with some cilantro and lime to compliment the flavors in the steak marinade. </span></div>
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<span style="color: #660000;"><br /></span></div>
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<span style="color: #660000;">When I tried my homemade papaya salad, I was not disappointed. The only difference was the spice factor...it was a tad spicy...not overwhelmingly so, but it was "there." ;-) Next time, I'll only use one squirt of siracha. Feel free to modify the dressing ingredients to your taste. </span></div>
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<span style="color: #660000;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #274e13; font-size: large;">Asian Grilled Flank Steak with Cilantro-Lime Brown Rice and Green Papaya Salad </span></div>
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<span style="color: #274e13;"><i>(Steak recipe courtesy of Skinnytaste.com)</i></span></div>
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<span style="color: #274e13;"><i><br /></i></span></div>
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<i><span style="color: #660000;">For the Asian Grilled Flank Steak recipe, </span><span style="color: #cc0000;"><a href="http://www.skinnytaste.com/2008/07/asian-flank-steak-skewers-4-ww-pts.html"><span style="color: #cc0000;">click here</span></a>.</span><span style="color: #660000;"> I used Gina's recipe from </span><a href="http://skinnytaste.com/"><span style="color: #cc0000;">skinnytaste.com</span></a><span style="color: #660000;">...but to save time, I didn't skewer the meat, just grilled the whole steak and thinly sliced it. </span></i></div>
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<i><span style="color: #38761d;"><br /></span></i></div>
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<span style="color: #38761d;">FOR THE RICE:</span></div>
<div style="text-align: left;">
<i><span style="color: #38761d;">2 cups low-sodium chicken broth</span></i></div>
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<i><span style="color: #38761d;">1 cup brown rice</span></i></div>
<div style="text-align: left;">
<i><span style="color: #38761d;">Juice and zest of 2 limes</span></i></div>
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<i><span style="color: #38761d;">1/4 cup freshly chopped cilantro</span></i></div>
<div style="text-align: left;">
<i><span style="color: #38761d;">Salt </span></i></div>
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<i><span style="color: #38761d;"><br /></span></i></div>
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<span style="color: #660000;">Bring the chicken broth to a boil along with 1 tablespoons of salt. Add the rice and reduce the heat to a simmer. Cook for 45-50 minutes until all the broth is absorbed and the rice is tender. Fold in the lime juice, zest, and cilantro. Set aside. </span></div>
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<span style="color: #38761d;">FOR THE GREEN PAPAYA SALAD:</span></div>
<div style="text-align: left;">
<span style="color: #38761d;"><i>1-2 firm, green papayas (they really need to be VERY under ripe)</i></span></div>
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<span style="color: #38761d;"><i>1/2 cup shredded carrot (buying the preshredded carrots in the produce section saves time!)</i></span></div>
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<span style="color: #38761d;"><i>3 green onions, minced</i></span></div>
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<span style="color: #38761d;"><i>1/4 cup freshly chopped cilantro, plus more for garnish</i></span></div>
<div style="text-align: left;">
<span style="color: #38761d;"><i>1/4 freshly chopped mint</i></span></div>
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<span style="color: #38761d;"><i>1/4 cup unsalted peanuts, dry-roasted and chopped fine</i></span></div>
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<span style="color: #38761d;"><i><br /></i></span></div>
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<span style="color: #38761d;">DRESSING:</span></div>
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<span style="color: #38761d;"><i>1/4 fresh lime juice</i></span></div>
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<span style="color: #38761d;"><i>3 tablespoons fish sauce</i></span></div>
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<span style="color: #38761d;"><i>2-3 teaspoons packed brown sugar</i></span></div>
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<span style="color: #38761d;"><i>1 tablespoon garlic, minced</i></span></div>
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<span style="color: #38761d;"><i>1-2 squirts of siracha (found in the Asian aisle of your grocery store)</i></span></div>
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<span style="color: #38761d;"><i><br /></i></span></div>
<div style="text-align: left;">
<span style="color: #660000;">In a large bowl, combine all the salad ingredients except the peanuts. I found that 2 medium-sized papayas was a good amount to use with the dressing. Mix all the dressing ingredients together and pour over the salad. Toss well, and serve immediately, garnished with the chopped peanuts and cilantro if desired. You can also hold the salad in the fridge for 6-8 hours...it'll be fine. :-)</span></div>
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<span style="background-color: white; color: #660000;">Would you believe that 2 of my kids actually ate the salad? Rebecca said, "It tastes like everything...sweet, and spicy!" David said it was great...and even Theresa noshed on a few shreds of papaya and carrot. :-)</span></div>
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<span style="background-color: white; color: #660000;">Although it was a big more work than I anticipated, and my kitchen was a MESS afterwards, I really want to keep this papaya salad in my repertoire. It's super healthy, delicious, and refreshing during the hot summer months. Go to your nearest Asian grocery store...all the ingredients should be there...and it'll be a fun field trip for the kids. Now...if only I had some sushi to eat with the salad!</span></div>
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<span style="color: #660000;">Enjoy, and God bless your table tonight! </span></div>Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-40476082733201402212012-07-14T12:14:00.000-07:002012-07-14T13:33:27.504-07:00BBQ Pork Chops with Mango Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS21vOdCYIsPmgEr6BbEcrdQZNen4KjGteXer3kYzliPCm8RSPYjsS0xDsFVm1Jz3n-2qTUbEYBXECTbPNgVFt6GBULI80gz8ub4N9DdGMylstQ4IQszKjsZ5jbSNRfd68Gd4e5YB0Duc/s1600/P7100004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS21vOdCYIsPmgEr6BbEcrdQZNen4KjGteXer3kYzliPCm8RSPYjsS0xDsFVm1Jz3n-2qTUbEYBXECTbPNgVFt6GBULI80gz8ub4N9DdGMylstQ4IQszKjsZ5jbSNRfd68Gd4e5YB0Duc/s400/P7100004.JPG" width="400" /></a></div>
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<span style="background-color: white; color: #660000;">David is pretty good about getting meat at the grocery store when it's been marked down. Some people turn up their noses at protein that's about to expire. But as long as you cook it right away, or freeze it immediately, it shouldn't be an issue. We've gotten everything from brisket, to ground beef, to chicken quarters this way. </span></div>
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<span style="color: #660000;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #660000;">Last night, my hubby came home with 2 big packages of chicken leg quarters. There were 4 to a package...one was $3.30, and the other one was $2.40. And, they were preseasoned with lemon-pepper to boot. Good job honey! :-)</span></div>
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<span style="color: #660000;"><br /></span></div>
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<span style="color: #660000;">So...I will grill off that chicken sometime within the next day or two. For today's post, I made some simple BBQ pork chops, and paired it with a cool mango salad...perfect to serve on a hot summer day. It would be equally tasty with steak or chicken too! I </span></div>
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<span style="color: #660000;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: large;">BBQ Pork Chops with Mango Salad</span></div>
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<span style="color: #783f04; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="color: #783f04;"><i>6 bone-in or boneless pork chops (more if you're feeding a family of our size ;-)</i></span></div>
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<span style="color: #783f04;"><i>BBQ spice rub of choice</i></span></div>
<div style="text-align: left;">
<span style="color: #783f04;"><i>BBQ sauce of choice</i></span></div>
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<span style="color: #783f04;"><i><br /></i></span></div>
<div style="text-align: left;">
<span style="color: #783f04;"><i>2 ripe, but firm mangoes, cubed</i></span></div>
<div style="text-align: left;">
<span style="color: #783f04;"><i>1/4 cup thinly sliced red onion</i></span></div>
<div style="text-align: left;">
<span style="color: #783f04;"><i>1 tablespoon freshly chopped mint or basil </i></span></div>
<div style="text-align: left;">
<span style="color: #783f04;"><i>1/4 crumbled feta cheese</i></span></div>
<div style="text-align: left;">
<span style="color: #783f04;"><i>Juice of 1-2 small limes</i></span></div>
<div style="text-align: left;">
<span style="color: #783f04;"><i>Black pepper to taste </i></span></div>
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<span style="color: #783f04;"><i><br /></i></span></div>
<div style="text-align: left;">
<span style="color: #660000;">Preheat your outdoor/indoor grill pan to medium high heat, and lightly oil the grates/pan. Sprinkle both sides of the pork chops with the BBQ spice blend. Rub it in to make sure it sticks (this can be done earlier in the day to give the meat a chance to marinate the seasonings). Grill the chops for 3-4 minutes per side or until a meat thermometer reads 135-140 (keep in mind it will rise a few more degrees once you remove it from the grill). I honestly don't bother with a thermometer...I just poke the meat with my finger...if it gives just a tad, it's done. Just watch 'em...and don't make pork bricks!</span></div>
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<span style="background-color: white; color: #660000;">For the salad...combine the mango, red onion, mint or basil (use the mint for a "fresher" taste or the basil for a "peppery" taste), feta cheese, lime juice, and black pepper. This can sit out for one hour before serving if you'd like to meld the flavors. I personally like mint...but it's totally up to you. </span></div>
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<span style="color: #660000;">Serve the pork chops with the mango salad. You can also put out some baked beans if you have picky tongues at the table like I do. </span></div>
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<span style="background-color: white; color: #660000; text-align: left;">Well...I was pleasantly surprised to hear </span><i style="background-color: white; color: #660000; text-align: left;">no complaints </i><span style="background-color: white; color: #660000; text-align: left;">over this meal. David, Rebecca, Theresa and myself all loved the salad...the other kids had baked beans and baby carrots. So everyone got their veggies...score one for Mom! I personally loved the salty, earthy feta with the sweet, cool mango...it was refreshing on a damp, rainy day. </span><br />
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<span style="color: #660000;"><br /></span></div>
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<span style="color: #660000;">Enjoy, and God Bless your table tonight! </span></div>
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<span style="color: #660000;"><br /></span></div>Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-70233990488157178152012-07-11T18:20:00.001-07:002012-07-14T11:37:14.276-07:00Salt Lake City Eats<span style="color: #660000;">David and I </span><a href="http://kims-classics.blogspot.com/2012/07/week-away-with-no-kids.html"><span style="color: #cc0000;">went to Utah</span></a><span style="color: #660000;"> over the 4th of July week. We stayed at </span><a href="http://www.snowbird.com/index.html"><span style="color: #cc0000;">Snowbird Ski and Summer Resort</span></a><span style="color: #660000;">, and had an awesome time. We had a condo with a full kitchen, queen-sized bed, and a 2-person hot tub on the balcony...perfect after a long day of alpine activities and walking around Salt Lake City. </span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">But what I really wanted to share with you in this post is all </span><span style="background-color: white; color: #660000;">the tasty food we ate. I mean...that's the most important thing when you go on vacation, right? ;-)</span><br />
<span style="background-color: white; color: #660000;"><br /></span><br />
<span style="background-color: white;"><span style="color: #660000;">First stop...</span><span style="color: #cc0000;"><a href="http://theblueplatediner.com/"><span style="color: #cc0000;">Blue Plate Diner</span></a>.</span></span><span style="background-color: white;"><span style="color: #660000;"> David just </span><a href="http://www.yelp.com/c/salt-lake-city/restaurants"><span style="color: #cc0000;">googled for places on Yelp</span></a><span style="color: #660000;">, and this where we ended up. </span></span><br />
<span style="background-color: white; color: #660000;">I had the Eggs Benedict with Salmon (he had a burrito with a green pork chili sauce). </span><br />
<span style="background-color: white; color: #660000;"><br /></span><br />
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<span style="background-color: white; color: #660000;">I thought it was pretty good...the salmon was fresh, and the hollandaise sauce was light and lemony...not heavy at all. I did think the onions could have cooked longer...they were practically raw. </span><br />
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<span style="color: #660000;">A day later, we had dinner at </span><a href="http://www.redrockbrewing.com/"><span style="color: #cc0000;">Red Rock Brewing Company</span></a><span style="color: #660000;">. David had the BBQ Chicken Pizza (which he said was good, but the chicken could have had more flavor), and I had the Sweet Potato Cannelloni. It was amazing...and very rich. Good thing I behaved myself and had a big salad first (and only ate 2/3rd of my entree). I honestly don't think I could have had more). </span><br />
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<span style="background-color: white;"><span style="color: #660000;">Thursday night found ourselves at a popular Mexican joint...</span><a href="http://rediguana.com/home.html"><span style="color: #cc0000;">The Red Iguana</span></a><span style="color: #660000;">. They're famous for their moles...I think 8 different kinds? I had the Mole Negro with Chicken, and David ordered the Seafood Fajitas. Both plates were SO GOOD. Trust me...we're from Texas.. We know good Mexican food. </span></span><br />
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<span style="background-color: white; color: #660000;">The only thing amiss at this place was David's margarita. I had a mango margarita...and it was just fine. But David's first one tasted like water, and the second one, although better, was sour and limey...not bright and sweet, with an aftertaste of tequila. Maybe it's hard to get good liquor in Mormon town? Oh well. </span><br />
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<span style="color: #660000;">Our last night on vacation, we decided to splurge a little, and I was craving sushi. I needed some healthy fresh food! So David consulted Yelp again (lol), and we walked into </span><a href="http://www.yelp.com/biz/takashi-salt-lake-city"><span style="color: #cc0000;">Takash</span><span style="color: #660000;">i</span></a><span style="color: #660000;">...supposedly the "best" sushi restaurant in Salt Lake City. </span><br />
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<span style="color: #660000;">Well...some may have a difference of option, but the food at </span><a href="http://www.yelp.com/biz/takashi-salt-lake-city"><span style="color: #cc0000;">Takashi</span></a><span style="color: #660000;"> was superb. This was definitely my favorite meal from the whole week. They fly in fresh fish nearly every day...and it shows. My sashimi plate was stellar...the fish tasted firm and sweet, the miso soup was hot and savory...and I devoured the green papaya salad so fast...David only got 2 bites. I guess I was hungrier than I thought (sorry my love!). ;-)</span><br />
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<span style="color: #660000;">Here's the sushi we had...yellowfin tuna with scallions. YUM. </span><br />
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<span style="background-color: white; color: #660000;">I didn't get a pic of the sashimi plate...here's one I'm borrowing from Yelp. I know...some people aren't sure about raw fish. But you have to believe me...if it's quality fish, and really fresh...you might change your mind. I had tuna, salmon, octopus, and 2 others I can't recall at the moment. I loved it all!</span><br />
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<span style="background-color: white;"><span style="color: #660000;">I didn't get a picture of my green papaya salad...but I made it once we got back home! I had to go to the </span><a href="http://kims-concoctions.blogspot.com/2010/05/wonders-of-asian-grocery-store.html"><span style="color: #cc0000;">Hong Kong Market</span> </a><span style="color: #660000;">to buy the fruit, but it was worth the trip. Bright, fresh, and healthy...perfect for noshing on during the hot summer days. </span></span><br />
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<span style="color: #660000;">Here's a pic (courtesy of Yelp again) for now...</span><br />
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<span style="background-color: white; color: #660000;">We did a lot more than just eating around town...which you can read about here. But I would love to go back some day. The kids would have a blast at the ski resort...summer or winter time. While they might not appreciate all the food we had, I'm sure we could make some modifications for eateries, lol. </span><br />
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<span style="color: #660000;">Anyways...that's my food tour of Salt Lake City for ya! </span><br />
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<span style="color: #660000;">God bless your table tonight!</span></div>
Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-23457124909585402802012-06-01T11:33:00.002-07:002012-06-01T11:33:48.665-07:00Dump Cake--Three Ways! (minus a few pics)<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWzQ8U6uyLqOXpsAXVrFkAN2ZzSMlQoS4eR3P5vaMRQ6hGWKbdLZ8gPnftengA05-J7vhPXqqHnikaY8jNA_Hoc5PduKTblic8nZdzvA0AGyaRGDFhzh-tuQZC1fDLj0WdYb3WhfTSgk/s1600/P5290010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWzQ8U6uyLqOXpsAXVrFkAN2ZzSMlQoS4eR3P5vaMRQ6hGWKbdLZ8gPnftengA05-J7vhPXqqHnikaY8jNA_Hoc5PduKTblic8nZdzvA0AGyaRGDFhzh-tuQZC1fDLj0WdYb3WhfTSgk/s400/P5290010.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipK3ULvGldVpodOgENISZbQILqs_sXj2t7URTCOaMeU4t0aa-6GBmwvOe3oOuZWZ1ZttJq9M46S3BN4zKJKwalHPDltUMcW9p0h1_VBPVkSONyS3uW3Y0PraPOTt1dIWjEdkPB-V5NlV4/s1600/P5290013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipK3ULvGldVpodOgENISZbQILqs_sXj2t7URTCOaMeU4t0aa-6GBmwvOe3oOuZWZ1ZttJq9M46S3BN4zKJKwalHPDltUMcW9p0h1_VBPVkSONyS3uW3Y0PraPOTt1dIWjEdkPB-V5NlV4/s400/P5290013.JPG" width="400" /></a><br />
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<span style="color: #660000;">Yikes. I looked at the date of my last post. Time flies when you're busy! Ah well. Today is the last day of school for my kiddos. I'm making brownies tonight as a special surprise, and I have not one, but THREE recipes for you today. </span></div>
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<span style="color: #660000;">I can't believe I haven't posted about this cake yet. I first tasted this at a CCL potluck dinner years ago. It was easy and a cinch to make. I realized you could change up the ingredients and make it according to your tastes, or the season. </span></div>
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<span style="color: #660000;">I want to go ahead and say I don't have pictures of the apple dump cake. I though if I showed ya'll how to make the other two, you would figure it out. ;-) And...I didn't have the ingredients on had either. That's my confession for the day!</span></div>
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<span style="color: #660000;">I think the Cherry Chocolate Dump Cake is great for the winter. The Caramel Apple Dump Cake just says, "fall!" And the Lemon Blueberry Dump Cake is perfect for a spring/summer picnic or barbeque. Any one of these cakes can be made at the last minute, and is ready to serve in 45 minutes. Can't beat that when you're a crazy, busy mom, right? </span></div>
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<span style="color: #990000; font-size: large;">Cherry Chocolate Dump Cake</span></div>
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<span style="color: #990000;"><i>2 cans cherry pie filling (and don't use the "reduced sugar" or "light" stuff, bleh!)</i></span></div>
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<span style="color: #990000;"><i>1 box chocolate or devil's food cake mix</i></span></div>
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<span style="color: #990000;"><i>Chocolate syrup, about 1/3 cup</i></span></div>
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<span style="color: #990000;"><i>1 stick of butter, melted (none of that margarine stuff either!)</i></span></div>
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<span style="color: #990000;"><i>1 package (2 ounces) sliced pecans/almonds</i></span></div>
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<span style="color: #660000;">Preheat the oven to 350 degrees. </span></div>
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<span style="color: #660000;">Lightly grease a 9x13 baking dish. Pour in the cherry pie filling, and spread it evenly. Drizzle over the chocolate syrup. Not too much, you want to see the cherries. Next, sprinkle over the cake mix...it will be a thick layer. Spread it out evenly. Now pour the butter over the cake mix...and don't skimp. Paula Deen would probably use 2 sticks of butter!</span><br />
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<span style="color: #660000;">Sprinkle the pecans/almonds over the top (I was out of pecans, so I used almonds). Bake at 350 degrees for 25-30 minutes or until you see the cake bubbling just a little around the edges. Let sit for 10 minutes before serving. </span><br />
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<span style="color: #20124d; font-size: large;">Lemon Blueberry Dump Cake</span></div>
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<span style="color: #351c75;"><i>2 cans blueberry pie filling, or 4 cups fresh blueberries, washed and patted dry</i></span></div>
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<i style="color: #351c75;">1/4 cup sweetened condensed milk</i>
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<span style="color: #351c75;"><i>1 box lemon cake mix</i></span></div>
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<span style="color: #351c75;"><i>1 stick of butter, melted</i></span></div>
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<span style="color: #351c75;"><i>1 package (2 ounces) sliced almonds (or nuts of your choice)</i></span></div>
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<span style="color: #351c75;">Lightly grease a 9x13 pan baking dish. Pour in the blueberry pie filling or fresh blueberries (fresh berries are in season right now, the pie filling is great for winter time). Drizzle over the sweetened condensed milk (some recipes I've seen call for a can of crushed pineapple). Spread over the lemon cake mix, and pour the butter evenly over the top. Finish with the sliced almonds. Bake at 350 degrees for 25-30 minutes or until you see the cake bubbling gently around the edges. Let cool for 10 minutes before serving. </span></div>
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<span style="color: #274e13; font-size: large;">Caramel Apple Dump Cake</span></div>
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<span style="color: #274e13;"><i>2 cans apple pie filling</i></span></div>
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<i style="color: #274e13;">1/4 cup caramel syrup/sauce</i>
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<span style="color: #274e13;"><i>1 box spice cake mix (yellow or white cake mix is fine too!)</i></span></div>
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<span style="color: #274e13;"><i>1 stick of butter, melted</i></span></div>
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<span style="color: #274e13;"><i>1 package (2 ounces) chopped pecans </i></span></div>
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<span style="color: #274e13;">Lightly grease a 9x13 baking dish. Dump in the apple pie filling and spread evenly. Pour on the caramel syrup/sauce. It's really sweet, so go very sparingly with this one. Spread the cake mix evenly over the top. Drizzle with the melted butter, and finish with the pecans. See why this is called a dump cake? You literally dump everything into the pan, and the oven does the rest. :-)</span></div>
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<span style="color: #274e13;">Bake at 350 degrees for 25-30 minutes or until you see little bubbles around the edges of the cake. Let it sit for 10 minutes before serving. </span></div>
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<span style="color: #660000;">And now of course...pictures to prove how simple this is!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KQ-4cJDchP22jfD0B3IohcmZZi_oT_OAOsFAWCb0gS-Vf38TRMVk8xPa5ML5hC6w40WO-Wr9UIs0OrS7cEyq5qWdZMY6uyKvewOq0eelO5SvrGuttYe9zgpzvA8jPFwfumYTL1qV9Zw/s1600/P5290009a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KQ-4cJDchP22jfD0B3IohcmZZi_oT_OAOsFAWCb0gS-Vf38TRMVk8xPa5ML5hC6w40WO-Wr9UIs0OrS7cEyq5qWdZMY6uyKvewOq0eelO5SvrGuttYe9zgpzvA8jPFwfumYTL1qV9Zw/s400/P5290009a.JPG" width="400" /></a></div>
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<span style="color: #660000;">And of course, silly me forgot to take a picture of them once they came out of the oven. Sorry!</span></div>
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<span style="color: #660000;">I gave both cakes to David to take to work, with strict orders not to bring them home, since I was already making brownies that night for the kids. He said the desserts went over very well with the office staff, especially the Lemon Blueberry Dump Cake. Score!</span></div>
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<span style="color: #660000;">My kids are out of school now, and are happily tearing the house apart. Okay...not really, but it sure looks like it! Happy summer y'all!</span></div>
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<span style="color: #660000;">God bless your table tonight!</span></div>
</div>Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-92183454831510954992012-04-12T20:31:00.002-07:002012-07-14T13:34:29.827-07:00Versatile Blogger Award<div style="text-align: center;">
<span style="color: #660000;">Thanks to Amy from </span><a href="http://savvykitchen.blogspot.com/"><span style="color: #cc0000;">The Savvy Kitchen</span></a><span style="color: #660000;">, I have received my very FIRST blogger award!</span></div>
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<span style="color: #660000;"><br /></span></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61FkdwDC0iyvM_vkpYFKkgnSD_NR-fWk_ECoDhxxzKMVziLv4W4T5y1M-tcKCuqWXG7jkYE-qVIdxaTUzf4xHZu59y6fuT7m2OcgZ-2oKMTXjN83Y8uRva5X3RrKn0Z_JG6H0TLM0AGsw/s1600/the-versatile-blogger.jpg" />
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<span style="color: #660000;">How cool is that? Seriously...I'm very honored...and humbled. :-)</span></div>
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<span style="color: #660000;">The award works like this:</span></div>
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<ul>
<li><span style="color: #660000;">Thank the person who awarded you by linking back to their post</span></li>
<li><span style="color: #660000;">Pass the award along to 15 other new or newly discovered blogs</span></li>
<li><span style="color: #660000;">List 7 interesting things about yourself</span></li>
</ul>
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<span style="color: #660000;"><u>So here are 7 things about myself I hope you find interesting</u></span></div>
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<span style="color: #660000;"><u><br /></u></span></div>
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<span style="color: #660000;">1. I drive a minivan, but I really want a car with a clutch. My first car had a stick-shift, and I LOVED it. </span></div>
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<span style="color: #660000;">2. I have an identical twin sister. Yes, identical. But we're pretty different in terms of personality, decorating tastes, and style of clothes. </span></div>
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<span style="color: #660000;">3. I hate painting my toenails, but can't really stand anyone else touching my feet. I guess it's just a thing with me. So no professional pedicures for me either. </span></div>
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<span style="color: #660000;">4. I'm half Asian, but my maiden name was "Cordero" which means lamb in Spanish. That's because my grandpa is from Puerto Rico. I know... :-) Ask me later!</span></div>
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<span style="color: #660000;">5. In June, we will celebrate our 14 wedding anniversary. Wow. </span></div>
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<span style="color: #660000;">6. I love those huge, crazy hair bows, and want to put them on my baby girl. But every time I pick one up, I put it back. It just looks too big on her little bitty self!</span></div>
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<span style="color: #660000;">7. I still have 10 pounds I really want to lose from my last pregnancy. Yes...it's a confession!</span></div>
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<span style="color: #660000;"><br /></span></div>
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<span style="color: #660000;">Here are the 10 blogs I am passing this award on to (I was supposed to do 15, but I honestly started to get a headache, and didn't want to risk getting a full-blown migraine). </span></div>
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<span style="color: #660000;">1. </span><a href="http://cookingconcerts.blogspot.com/"><span style="color: #cc0000;">Cooking Concerts</span></a></div>
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2. <span style="color: #b45f06;"> <a href="http://dfdining.blogspot.com/"><span style="color: #b45f06;">Domestic Family Dining</span></a></span></div>
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3.<span style="color: #b45f06;"> </span><span style="color: #f1c232;"> <a href="http://www.newlyweds-blog.com/"><span style="color: #f1c232;">Newlyweds</span></a></span></div>
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4. <span style="color: #38761d;"> <a href="http://catholiccuisine.blogspot.com/"><span style="color: #38761d;">Catholic Cuisine</span></a></span></div>
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5. <a href="http://www.underthehighchair.com/"><span style="color: #0b5394;">Under the High Chair</span></a></div>
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6<a href="http://www.skinnytaste.com/">. <span style="color: #741b47;">Skinnytaste</span></a></div>
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7.<a href="http://mangia-italiana.blogspot.com/"> <span style="color: #ea9999;">Mangia, Mangia!</span></a></div>
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8. <a href="http://www.mommyskitchen.net/"><span style="color: #999999;">Mommy's Kitchen</span></a></div>
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9. <a href="http://bakeat350.blogspot.com/"><span style="color: black;">Bake at 350</span></a></div>
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10. <a href="http://confessionsoftart.blogspot.com/"><span style="color: #cc0000;">Confessions of a Tart</span></a></div>
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<span style="color: #660000;">Enjoy checking out these other yummy blogs...I sure have! </span></div>
Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com3tag:blogger.com,1999:blog-1249456172820046629.post-54946454820198912022012-04-12T09:05:00.004-07:002012-07-14T13:33:50.149-07:00Basil Pesto Roasted Chicken<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGb9-awp2Fm_zkylxHhG0XSIAH4f47rgVc1Z4r0TYxYxsuUtHcuInpGQ_9X1BNx43YiytR3f04f09IWXtDWQox-a6k16CI5h05M7ik_gO9kOGGv2NzYkYfGFf97nrsf5k9eD5EJV1V4Y/s1600/P3270018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGb9-awp2Fm_zkylxHhG0XSIAH4f47rgVc1Z4r0TYxYxsuUtHcuInpGQ_9X1BNx43YiytR3f04f09IWXtDWQox-a6k16CI5h05M7ik_gO9kOGGv2NzYkYfGFf97nrsf5k9eD5EJV1V4Y/s400/P3270018.JPG" width="400" /></a></div>
<span style="color: #660000;">Now that Easter is over, and you've had all the ham you ever wanted (at least until </span><i style="color: #660000;">next</i><span style="color: #660000;"> Easter), I wanted to show you a quick, delicious chicken recipe that's as simple as they get. </span></div>
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<span style="color: #660000;"><br /></span></div>
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<span style="color: #660000;">I still have plenty of </span><a href="http://kims-concoctions.blogspot.com/2010/10/bow-tie-pasta-with-basil-pesto.html"><span style="color: #cc0000;">basil pesto</span></a><span style="color: #660000;"> in the freezer, which I put up nearly every fall, and I use it in pasta, sandwich spreads, bruschetta, soups...just about anything I want! It's perfect for seasoning a whole, butterflied chicken, roasted in the oven and there's seriously very little effort involved. </span></div>
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<span style="color: #660000;"><br /></span></div>
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<span style="color: #660000;">If you don't have homemade pesto, rest assured, store-bought pesto is just fine. Once you try this, you will kick yourself for not having done it sooner. And when you do...not try using my</span> <a href="http://kims-concoctions.blogspot.com/2010/03/black-bean-soup-with-cilantro-parsley.html"><span style="color: #cc0000;">cilantro pesto recipe</span><span style="color: #38761d;"> </span></a><span style="color: #660000;">to roast a chicken...it's really good too! :-)</span></div>
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<span style="color: #660000;"><br /></span></div>
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<span style="color: #274e13; font-size: large;">Basil Pesto Roasted Chicken</span></div>
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<span style="color: #274e13; font-size: large;"><br /></span></div>
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<span style="color: #274e13;"><i>One recipe basil pesto, homemade or store-bought</i></span></div>
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<span style="color: #274e13;"><i>One whole chicken, 3-4 pounds, butterflied and patted dry</i></span><br />
<span style="color: #274e13;"><i>Nonstick cooking spray</i></span><br />
<span style="color: #274e13;"><i>Salt and black pepper to taste</i></span></div>
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<span style="color: #274e13;"><i><br /></i></span></div>
<div style="text-align: left;">
<span style="color: #660000;">To butterfly the chicken, lay it on a large cutting board backside up. Use a sharp knife or kitchen shears to cut out the backbone. Never done this before? It's a piece of cake. Here's a tutorial if you're nervous:</span></div>
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<a href="http://www.finecooking.com/videos/butterfly-chicken.aspx"><span style="color: #cc0000;">http://www.finecooking.com/videos/butterfly-chicken.aspx</span></a></div>
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<span style="color: #660000;"><br /></span></div>
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<span style="color: #660000;">Once you've cut out the backbone, flip the chicken back over and press down on the breastbone until you hear it crack. See, nothin' to it! Show that chicken who's boss! Prepping the bird this way helps it cook more evenly that if you left it alone. Of course, you don't have to butterfly the chicken, but I like to do this when I'm seasoning it...it helps me ensure the pesto gets into every nook and cranny. </span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">Now spread some basil pesto all over the chicken. Make sure to gently work some in under the skin too! I probably used about 1/3--1/2 cup total. I honestly didn't measure. ;-)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZRl5Y0tmJLNwVsx-Qs8zOa1KB6YtV_FgbfGeEYK_t27goL7H9baR4p8ARVmSdSRV2WxTlypzIHnTshRaD6-1vcTQhgysXpwdeUG5bjcCft5sCVEQ46L93NPlerUpTD_TqbysnhrXr30/s1600/P3270003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZRl5Y0tmJLNwVsx-Qs8zOa1KB6YtV_FgbfGeEYK_t27goL7H9baR4p8ARVmSdSRV2WxTlypzIHnTshRaD6-1vcTQhgysXpwdeUG5bjcCft5sCVEQ46L93NPlerUpTD_TqbysnhrXr30/s400/P3270003.JPG" width="400" /></a></div>
<span style="color: #660000;">If you can, do this ahead of time and let the chicken chill out in the fridge for a few hours before roasting. This gives time for the meat to marinate and soak up some of that delicious flavor. </span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">Before you're ready to cook it, season the exposed skin of the chicken with salt and pepper. You don't want to go overboard. The cheese and basil in the pesto are often enough for flavor, so you can skip this step altogether if you'd like. </span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">Now, remember that weird looking broiler pan your oven came with when you moved into your house? You know...this funny lookin' thing? </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7VdyKYVk_c_PYdNv5ZJxmAxeAx-TRfkRm6yIWEDq-RLWMXq8gMbn659cnMWWU85cdplYWgkBXjPnvKqKV41t3fG32AoP4DsLaLF9tuZ1YEMF_dEX2sz_Qr3empzD__gzLCdrMKhCm-w/s1600/P3270007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7VdyKYVk_c_PYdNv5ZJxmAxeAx-TRfkRm6yIWEDq-RLWMXq8gMbn659cnMWWU85cdplYWgkBXjPnvKqKV41t3fG32AoP4DsLaLF9tuZ1YEMF_dEX2sz_Qr3empzD__gzLCdrMKhCm-w/s400/P3270007.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaMNl3t4mZt3jyZ1D18_8oJjpr2tLp-KPh6NkVSzKAoLCaAVy_70fQJD5arawa-_p2vg3zNbW2ka3qPydMgmXhlNzY_jSUEjlG3wir-z7TjTKoHdsbr7fBdXI5WNXBG48GT5PYrzA6is/s1600/P3270008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaMNl3t4mZt3jyZ1D18_8oJjpr2tLp-KPh6NkVSzKAoLCaAVy_70fQJD5arawa-_p2vg3zNbW2ka3qPydMgmXhlNzY_jSUEjlG3wir-z7TjTKoHdsbr7fBdXI5WNXBG48GT5PYrzA6is/s400/P3270008.JPG" width="400" /></a></div>
<span style="color: #660000;">You can use the broiler rack and tray, or a rack like mine. I like to line the bottom tray with foil for easier cleanup later. Spray the top tray/rack generously with nonstick cooking spray. Don't have a broiler pan? No problem. Just use a rimmed baking sheet and a cooling rack or a 9x13 baking pan with a rack inside. The point is to use something that will allow heat and air to circulate all around and underneath the chicken. </span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">Preheat the oven to 375 degrees. </span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">Lay the chicken breast side up on your prepared rack. Place the legs out with the ends close together, and tuck the tips of the wings underneath the breasts, like this:</span><br />
<span style="color: #660000;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlfRwZbRqPbBi9iISXbrhb_zuxbq3FdOOo29wDICdzm0jDnh0zJfE51b7cz4vXixY4P14EWYSlJwuZa0Ez_3kZ2O793Q-m-z23uRuEDYnbApcoU8geRiOZ1trmr0FzIz3w8a4If0H434/s1600/P3270009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlfRwZbRqPbBi9iISXbrhb_zuxbq3FdOOo29wDICdzm0jDnh0zJfE51b7cz4vXixY4P14EWYSlJwuZa0Ez_3kZ2O793Q-m-z23uRuEDYnbApcoU8geRiOZ1trmr0FzIz3w8a4If0H434/s400/P3270009.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKLZqE9LwCgaF-wDDgedCRqKu4s-4udvQyEWYdLYo4ihkTcugx0mJ8IapAVNWAxJ9RW9W7IDrrlo_2l3mVmyxSUN6Lw_NLlH-xYc09hKEEIoiUlf67SQUCUKNVggISaMYKH9e2Y4sxL0/s1600/P3270010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKLZqE9LwCgaF-wDDgedCRqKu4s-4udvQyEWYdLYo4ihkTcugx0mJ8IapAVNWAxJ9RW9W7IDrrlo_2l3mVmyxSUN6Lw_NLlH-xYc09hKEEIoiUlf67SQUCUKNVggISaMYKH9e2Y4sxL0/s400/P3270010.JPG" width="400" /></a></div>
<span style="color: #660000;">This will help the whole bird cook evenly. </span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">Roast at 375 degrees until a meat thermometer registers 165 in the thigh. Just remember the temperature will rise 5-10 degrees as it rests. I usually go to 160, take it out, and let it rest for 10 minutes before carving it. I also leave the meat thermometer in to ensure the temp gets to 165. </span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">Look at that..."winner winner, chicken dinner, right? :-)</span><br />
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<span style="color: #660000;">Once the bird is cool enough to handle, carve it up and serve immediately. I made </span><a href="http://kims-concoctions.blogspot.com/2008/10/green-beans-with-orange-ginger-butter.html"><span style="color: #cc0000;">roasted green beans</span></a><span style="color: #660000;"> and </span><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-polenta-recipe/index.html"><span style="color: #cc0000;">pan-fried polenta</span></a><span style="color: #660000;"> on the side. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSMI5tWtopApTNQOap1iknlagMGHf0XgHtyg3_Q_he3sE5jqdc0sBwBJ2T5EpCk86tSnntLmOOdud9yJK_j45b96Wmng2TJLmunba3MjWMzz3A7KUudH0nA06VqhovDNQ8SEaBfIafUFY/s1600/P3270017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSMI5tWtopApTNQOap1iknlagMGHf0XgHtyg3_Q_he3sE5jqdc0sBwBJ2T5EpCk86tSnntLmOOdud9yJK_j45b96Wmng2TJLmunba3MjWMzz3A7KUudH0nA06VqhovDNQ8SEaBfIafUFY/s400/P3270017.JPG" width="400" /></a></div>
<span style="color: #660000;">I'm nearly at the point where one chicken isn't enough for us anymore. There's just enough for 2 meals for our family of 7. Pretty soon, I'll have to roast 2 birds instead of one. What can I sa</span><span style="color: #660000;">y...my kids love roast chicken. I mean seriously, who doesn't? And BTW, leftovers make</span><i style="color: #660000;"> amazing </i><span style="color: #660000;">sandwiches, with some basil pesto mayo (just mix a bit of pesto into some mayonnaise!). Rebecca always makes herself a sandwich like that the next day. Smart girl. ;-)</span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">So that's another tried a true chicken recipe for ya. If you're like me, you can never have enough good chicken recipes in your arsenal. </span><br />
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<span style="color: #660000;">God bless your table tonight!</span></div>
</div>Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com1tag:blogger.com,1999:blog-1249456172820046629.post-15135025649593229492012-03-19T08:12:00.003-07:002012-03-19T08:12:40.588-07:00Kale Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFQgdX_sn1Txvrn3-n30EszadFFbAihz0-ieYzl1cj8MB_RLCsmNr_wHImpqey2YP12kkUPRfO1RtJy3NRejblc_7vFPmYm1d9xUCqCr41Ixo7jFBuiMd-WsPyLuclI6SW9NyWaxf80U/s1600/P3160019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFQgdX_sn1Txvrn3-n30EszadFFbAihz0-ieYzl1cj8MB_RLCsmNr_wHImpqey2YP12kkUPRfO1RtJy3NRejblc_7vFPmYm1d9xUCqCr41Ixo7jFBuiMd-WsPyLuclI6SW9NyWaxf80U/s400/P3160019.JPG" width="400" /></a></div>
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<span style="color: #660000;">David has been busy this weekend, tearing out the old, winter plants from the garden, tilling the soil, and planting new vegetables for the spring. I told not to touch the 3 huge kale plants until yesterday, because I wanted to make some kale chips. </span></div>
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<span style="color: #660000;">I'd made one batch of kale chips a few weeks ago, but I didn't take any pictures...it was late when I finished, and my lighting would have been terrible. This time, I had plenty of good light, and lots of time to take good pictures so you all could see for yourself. </span></div>
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<span style="color: #660000;">Kale chips have been growing in popularity lately. They're easy to make, healthy, and kids love them. Not all my kids like them, but </span>Rebecca<span style="color: #660000;"> and Theresa can't get enough of them! David ate up the whole first batch I made in less than 2 days. So I made sure to make 5 batches this time! </span></div>
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<span style="color: #274e13; font-size: large;">Kale Chips</span></div>
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<span style="color: #38761d;"><i>1-2 large bunches of kale</i></span></div>
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<span style="color: #38761d;"><i>1-2 tablespoons olive oil</i></span></div>
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<span style="color: #38761d;"><i>Kosher salt to taste</i></span></div>
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<span style="color: #38761d;"><i>Brown sugar (about 1/4 cup total)</i></span></div>
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<span style="color: #660000;">Preheat the oven to 300 degrees. </span></div>
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<span style="color: #660000;">Wash and dry the kale leaves. It's very important to dry the leaves thoroughly. Otherwise, the kale will steam in the oven instead of crisping up into chips. </span></div>
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<span style="color: #660000;"><i>Can you believe this kale that came out of our backyard? It covered half of the kitchen island!</i></span></div>
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<span style="color: #660000;">Pull the green leafy sides away from the rib in the middle of each leaf. It will take a bit of time, but I've found the tough, middle rib doesn't bake up well in the oven, so it's best to remove it. </span></div>
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<span style="color: #660000;">Now tear the leafy parts into bite-sized pieces. Continue until you have a bowlful. </span></div>
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<span style="color: #660000;">In the bowl, toss the kale with 1-2 tablespoons of olive oil. Be careful not to use too much. Start with a tablespoon of oil, and add a bit more if necessary. The leaves should be lightly coated with oil and not saturated. </span></div>
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<span style="color: #660000;">Spread the kale pieces out on 2 baking sheets lined with aluminum foil. </span><span style="color: #660000;">They shouldn't be overlapping by much...try to keep them in a single layer. This will ensure each piece bakes up properly. </span><span style="color: #660000;">(<i>Don't be like me. The first time, I didn't use foil, and even though I spraying the baking sheets with cooking spray, some of the chips stuck, and they couldn't be salvaged. Trust me, use some foil, parchment, or silpat sheets!)</i></span></div>
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<span style="color: #660000;">Sprinkle each piece with a bit of salt and brown sugar. You will love the salty-sweet taste in the end!</span></div>
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<span style="color: #660000;">Bake the kale at 300 degrees for 20-25 minutes or until the chips are dry and crispy. It might take a bit less time in your oven (mind were done in 18 minutes), so watch the first batch carefully. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8XLB6uL3Z5GwmLL_BEukLsixIoyja_apK-hn-4tAd8ehCDQDLk8vIq3CSJ59o_bVh3MxR1Z7ohZuWVcbA3wi1YEZUami2QV4-oxMbW8-LffShQXvTkpaK-vWIgIcOg6BcTSTrjGZsIKk/s1600/P3160016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8XLB6uL3Z5GwmLL_BEukLsixIoyja_apK-hn-4tAd8ehCDQDLk8vIq3CSJ59o_bVh3MxR1Z7ohZuWVcbA3wi1YEZUami2QV4-oxMbW8-LffShQXvTkpaK-vWIgIcOg6BcTSTrjGZsIKk/s400/P3160016.JPG" width="400" /></a></div>
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<span style="color: #660000;">Let cool on the baking sheet for 5 minutes, then transfer to an airtight container. The chips will keep for about a week...but I seriously doubt they will last that long! </span></div>
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<span style="color: #660000;">I was lucky to have so much kale to use up from the garden. You may not find much for kale at the grocery store now, since it's a cold weather vegetable. Nevertheless, I hope you get a chance to make these chips before it gets hot and summery! </span></div>
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<span style="color: #660000;">Happy snacking, and God bless your table tonight! </span></div>Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com1tag:blogger.com,1999:blog-1249456172820046629.post-27624770837712513852012-03-16T11:17:00.001-07:002012-09-29T19:52:04.567-07:00And the Winner Is...<div style="text-align: center;">
<span style="color: #660000;">SUZIE! </span></div>
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<span style="color: #660000;">Congratulations my friend! I'll contact you via email so I can mail your prize to you. </span></div>
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<span style="color: #660000;">Happy Lent everyone, and thanks for the comments...I enjoyed reading them!</span></div>
Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-90503523087185612862012-03-12T07:44:00.000-07:002012-03-12T07:45:16.207-07:00Happy 200th Post to Me--and a GIVEAWAY!<div style="text-align: center;">
<span style="color: #660000;">200 Posts...WOW! I can't believe it. I never thought I would ever get to that number. Sure, a 100...</span><i style="color: #660000;">maybe</i><span style="color: #660000;">, but not 200. I have been tempted to call it quits a few times over the past 3 years, in between </span><a href="http://kims-concoctions.blogspot.com/2008/12/temporary-hiatus.html"><span style="color: #cc0000;">the hubby/kids getting sick</span><span style="color: #660000;">,</span></a><span style="color: #660000;"> a </span><span style="color: #cc0000;"><a href="http://kims-concoctions.blogspot.com/2008/09/modified-cooking-techniques.html"><span style="color: #cc0000;">hurricane that left us powerless for over 2 weeks</span></a>,</span><span style="color: #660000;"> and a</span><span style="color: #cc0000;"> <span style="color: #cc0000;"><a href="http://kims-concoctions.blogspot.com/2011/02/guess-what-we-made.html"><span style="color: #cc0000;">new baby</span></a>.</span></span><span style="color: #660000;"> But I recently decided to try to keep my cooking blog going...if not for me, then for my kids later on. Wouldn't it be cool to publish my blog one day, and give a copy to each of my children when they get married? Am I thinking too far into the future? Probably! ;-)</span><br />
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<span style="color: #660000;">Anyways...in honor of my 200th post, I thought, "Hey, I should have a giveaway"!</span><br />
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<span style="color: #660000;">Up for grabs is this SUPER CUTE Easter Cupcake Kit and a Spring Toile Tea Towel. Both items are from </span><a href="http://www.surlatable.com/"><span style="color: #cc0000;">Sur La Table</span></a><span style="color: #660000;">, one of my </span><i style="color: #660000;">very favorite</i><span style="color: #660000;"> stores. I nearly bought a set for myself. ;-)</span><br />
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<span style="color: #660000;">Need a close up? Little baskets, bunnies, chicks, and eggs...what's not to love? I can just picture it...24 precious cupcakes on a pretty tray, lined with that blue toile towel...lovely!</span><br />
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<span style="color: #660000;">To enter, just leave a comment below, and tell me, what are your Easter plans? Staying home or celebrating elsewhere? Going potluck or going solo? Cooking a big meal, or letting Grandma feed you? Let me know! </span><br />
<span style="color: #660000;"><i><b><br /></b></i></span><br />
<span style="color: #660000;"><i><b>*This giveaway is eligible only for those living in the continental United States. Comments will be accepted until Friday noon, Texas time (that's Central Standard Time in case you were wondering ;-). I will be sure to ship the winner their prize 2-day priority mail to ensure you get it well before Easter. </b></i></span><br />
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<span style="color: #660000;">Good luck everyone, and HAPPY 200TH POST TO ME! </span></div>Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com4tag:blogger.com,1999:blog-1249456172820046629.post-90040480173013849352012-03-08T17:09:00.001-08:002012-09-11T19:46:34.425-07:00Roasted Fennel with Tomatoes and Chickpeas (and a bonus "recipe")<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixj99ZPG9s9tsdFgPGYJ55OkpoMYyg80RK7lJdleBvteAZPjk09HkvVOb2_CCDSPtWvf8xkbmEiBNTdzVIU6bc088BqSewjddA05i0TuVAcuGhPT9Op9cMcdcJ6GJVkYBlKUD1GznE5Y/s1600/P3080017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixj99ZPG9s9tsdFgPGYJ55OkpoMYyg80RK7lJdleBvteAZPjk09HkvVOb2_CCDSPtWvf8xkbmEiBNTdzVIU6bc088BqSewjddA05i0TuVAcuGhPT9Op9cMcdcJ6GJVkYBlKUD1GznE5Y/s400/P3080017.JPG" width="400" /></a></div><span style="color: #660000;">I saw</span><a href="http://www.aartipaarti.com/2012/01/26/recipe-shmecipe-sound-of-silence-bowl/#more-2178"> <span style="color: #cc0000;">this recipe</span></a><span style="color: #660000;"> on</span><span style="color: #cc0000;"> <a href="http://www.aartipaarti.com/"><span style="color: #cc0000;">Aarti Sequeira's blog</span></a>,</span><span style="color: #660000;"> and immediately bookmarked it for Lent. I loved the combination of ingredients, and it looked a cinch to prepare. </span></div><div style="text-align: center;"><span style="color: #660000;"><br />
</span></div><div style="text-align: center;"><span style="color: #660000;">I was right. Just a few swishes with my big knife, 8 ingredients,and 45 minutes...I had a pot of healthy, roasted vegetables, perfect for a cold, rainy night, especially since the weather thwarted my attempt to walk 2x around the lake. :-) </span><span style="color: #660000;">Ah well. Still, I really loved this dish. And...it's healthy too!</span><br />
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</span></div><div style="text-align: center;"><span style="color: #660000;">And...a bonus for you...here's what I made for David's lunch yesterday. Remember when I told ya'll I was trying to make sure he had lunch to take to work every day? I haven't been 100% successful, but I'm doing fairly well. I went to the store, and bought a pound of 21-25 shrimp, and made David a nice salad. I put the poached shrimp on a bed of freshly harvested lettuce from the garden, added in some lemon, tomato, and a container of cocktail sauce. That's how he eats shrimp...he'll dip 'em all up first, and then eat the rest of the meal like a salad. ;-)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Mc-swZgJm-BXUXNapoA8aye1npjk6ZZQh23nYJeySkZhIoB4Tz0XFDkHVC63TpLCpvSq9WUv6FMs8UP5xhFbzDRTKkB-aGCE6qlum5NdGlohO099OnWM-MluT2WFnJCbFB2doQLKg_w/s1600/P3070001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Mc-swZgJm-BXUXNapoA8aye1npjk6ZZQh23nYJeySkZhIoB4Tz0XFDkHVC63TpLCpvSq9WUv6FMs8UP5xhFbzDRTKkB-aGCE6qlum5NdGlohO099OnWM-MluT2WFnJCbFB2doQLKg_w/s400/P3070001.JPG" width="400" /></a></div><span style="color: #660000;">Anyways...here's the recipe I promised you first. If you're not sure about the strong, licorice-like taste of raw fennel...have no fear. A aggressive roasting in the oven mellows this root vegetable into sublime submissiveness...and you'll just be amazed, I promise!</span><br />
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</span></div><div style="text-align: center;"><span style="color: #cc0000; font-size: large;">Roasted Fennel with Tomatoes and Chickpeas </span></div><div style="text-align: center;"><span style="color: #660000;"><i>adapted from aartipaarit</i></span><br />
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</i></span></div><div style="text-align: center;"><div style="text-align: left;"><i><span style="color: #cc0000;">1/3 cup olive oil</span></i></div><div style="text-align: left;"><i><span style="color: #cc0000;">2 large or 3 medium fennel bulbs, washed well (save the fronds!)</span></i></div><div style="text-align: left;"><span style="color: #cc0000;"><i>5 large roma tomatoes (or 2 pints grape/cherry tomatoes, left whole)</i></span></div><div style="text-align: left;"><span style="color: #cc0000;"><i>salt and black pepper to taste</i></span></div><div style="text-align: left;"><span style="color: #cc0000;"><i>Pinch of red pepper flakes</i></span></div><div style="text-align: left;"><span style="color: #cc0000;"><i>1/2 teaspoon ground cumin</i></span></div><div style="text-align: left;"><span style="color: #cc0000;"><i>1 can (15 ounces) chickpeas, drained and rinsed</i></span></div><div style="text-align: left;"><span style="color: #cc0000;"><i>1 lemon</i></span></div><div style="text-align: left;"><span style="color: #cc0000;"><i>Crusty, toasted bread (optional)</i></span></div><div style="text-align: left;"><span style="color: #cc0000;"><i><br />
</i></span></div><div style="text-align: left;"><span style="color: #660000;">Preheat the oven to 425. </span></div><div style="text-align: left;"><span style="color: #660000;"><br />
</span></div><div style="text-align: left;"><span style="color: #660000;">Heat the olive oil over medium heat in a large, oven-proof skillet. I used my big, trusty, Dutch oven, since I didn't have anything else...it worked great. </span><i style="color: #660000;">*You cannot use a non-stick skillet for this recipe, because the coating isn't safe to go into the oven. A well-seasoned, cast iron skillet is fine, but keep in mind the tomatoes will draw some iron into the dish...not the worst thing in the world, but it may alter the taste of your finished dish. I decided to play it safe.</i></div><div style="text-align: left;"><span style="color: #660000;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEjY9VHfv3aUIWZwLYErnXlJivgaS7BNuLV83TMMsKdXhbECkDYnYoy9ZlpqmYzCNu3ufxOx6bmT8a9E738J02b5cyODKQJYG53_KrZfYJKhQVDzbdsGRGRJ7XAEQgneNfDIemAJrQt0/s1600/P3080001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEjY9VHfv3aUIWZwLYErnXlJivgaS7BNuLV83TMMsKdXhbECkDYnYoy9ZlpqmYzCNu3ufxOx6bmT8a9E738J02b5cyODKQJYG53_KrZfYJKhQVDzbdsGRGRJ7XAEQgneNfDIemAJrQt0/s400/P3080001.JPG" width="400" /></a></div><div style="text-align: left;"><span style="color: #660000;">Trim the tops of the fennel, but keep the root end intact. Cut each bulb into quarters (mine were pretty big, so I cut them into sixths). Chop up a handful of the fennel fronds and set aside. </span></div><div style="text-align: left;"><span style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHw2IztZlH72XUqUHTPg4cZy0CBhVr8WlfOhzN2sTdYRirIfHTuJTR1Ro505NtiDOwsgcBsVxnyL_oA6_CY3hqrbyzJm2YQePQx69tzNyJ3mIuSygCtf4-zCuRxJTVnuiqXFWCqsqsPUE/s1600/P3080002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHw2IztZlH72XUqUHTPg4cZy0CBhVr8WlfOhzN2sTdYRirIfHTuJTR1Ro505NtiDOwsgcBsVxnyL_oA6_CY3hqrbyzJm2YQePQx69tzNyJ3mIuSygCtf4-zCuRxJTVnuiqXFWCqsqsPUE/s400/P3080002.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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rsnNSo1qsQHqdMqTWIr2Yy6eossa3UMVctSsElk_NaF7KeOQDK3EnKOLG44u4wXxL78jPXjSQGJ40CsOkfR9X7MrluL9Y5WhZoM7pvs0fm2rGrqxi3DvWW62uc49rD5_VQvJwnXNZjA/s1600/P3080004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rsnNSo1qsQHqdMqTWIr2Yy6eossa3UMVctSsElk_NaF7KeOQDK3EnKOLG44u4wXxL78jPXjSQGJ40CsOkfR9X7MrluL9Y5WhZoM7pvs0fm2rGrqxi3DvWW62uc49rD5_VQvJwnXNZjA/s400/P3080004.JPG" width="400" /></a></div><div style="text-align: left;"><span style="color: #660000;">When the oil is hot, lay in the fennel, and let them sit for about 15 minutes, or until lightly browned on both sides. </span></div><div style="text-align: left;"><span style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DyrWWApLB7bFxCnSLYPr9OZRqaxRH7qjaH1f6nu-dCuZEPKaFJMRjsFlmQ9uIo0E_W6D1CRRfubIffeFTWevzjZKkOC5VhqU7p8OT0s6Y2rPYo_Yg84RweGdZXokPZGui4z5e0wl1i8/s1600/P3080003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DyrWWApLB7bFxCnSLYPr9OZRqaxRH7qjaH1f6nu-dCuZEPKaFJMRjsFlmQ9uIo0E_W6D1CRRfubIffeFTWevzjZKkOC5VhqU7p8OT0s6Y2rPYo_Yg84RweGdZXokPZGui4z5e0wl1i8/s400/P3080003.JPG" width="400" /></a></div><div style="text-align: left;"><span style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGGf2K5ONwHO4J6Utz14p_gTjP7HXkgEWScLYB7O6gwhPX2IeRojXIGy9JYAduX04ZdwbXk6y-YH2UdkNnMbghM-eNX2BHHhVmr3sqgSeSzobnUPfBOdskKbCG03uWoP4fksW8cGFSHA/s1600/P3080007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGGf2K5ONwHO4J6Utz14p_gTjP7HXkgEWScLYB7O6gwhPX2IeRojXIGy9JYAduX04ZdwbXk6y-YH2UdkNnMbghM-eNX2BHHhVmr3sqgSeSzobnUPfBOdskKbCG03uWoP4fksW8cGFSHA/s400/P3080007.JPG" width="400" /></a></div><div style="text-align: left;"><span style="color: #660000;">Cut the roma tomatoes into quarters, and add to the pot. Gently stir once or twice. Season with salt and pepper, and then place the pot into the oven for 30 minutes. </span></div><div style="text-align: left;"><span style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHW-wBhoTt8SijJX-sFvofQXS7G-YbbsmzG7XNQx0nIjEbdII5MnAb9MUKphjM49XLqP71J_OFUYwVmu7YNARnARFn-6lDcgsP3Z6QYtR199xV71nHYmbaEvkFB9FmwoMjcdZm5m2jyo/s1600/P3080008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHW-wBhoTt8SijJX-sFvofQXS7G-YbbsmzG7XNQx0nIjEbdII5MnAb9MUKphjM49XLqP71J_OFUYwVmu7YNARnARFn-6lDcgsP3Z6QYtR199xV71nHYmbaEvkFB9FmwoMjcdZm5m2jyo/s400/P3080008.JPG" width="400" /></a></div><div style="text-align: left;"><span style="color: #660000;">Now is a good time to grill/toast up some crusty bread, brushed with a bit of olive oil. </span></div><div style="text-align: left;"><span style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NO2M8-1EdUdQjEunP_26eg_sJi40fkZwI4YpfqGPLBj7QJT4ULBAJx3WFVUSrDOIewc2o20_QaZe2cbPonkrNXH3bzRfiExlam52I_-BEjE-dptIgf6axZ1xBjUTBbYlrxSEWM_OVZY/s1600/P3080011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NO2M8-1EdUdQjEunP_26eg_sJi40fkZwI4YpfqGPLBj7QJT4ULBAJx3WFVUSrDOIewc2o20_QaZe2cbPonkrNXH3bzRfiExlam52I_-BEjE-dptIgf6axZ1xBjUTBbYlrxSEWM_OVZY/s400/P3080011.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span style="color: #660000;">After 30 minutes, throw in the chickpeas, red pepper flakes, and cumin. Stir very gently one more time, taking care not to break up the tomatoes too much. </span></div><div style="text-align: left;"><span style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeKmBMZxKtzjBChPzaX7xoSYyUDiTfZso77th0-a1vECzaHF29KdVq1A2xanY1_Ij0OU4z3jXZQbVqKMLC35WgE8ufL0pPt_qw-srzJXKr_1LQEaU2QFqi7JOBFbps64rBJNkRC0E0e4/s1600/P3080014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeKmBMZxKtzjBChPzaX7xoSYyUDiTfZso77th0-a1vECzaHF29KdVq1A2xanY1_Ij0OU4z3jXZQbVqKMLC35WgE8ufL0pPt_qw-srzJXKr_1LQEaU2QFqi7JOBFbps64rBJNkRC0E0e4/s400/P3080014.JPG" width="400" /></a></div><div style="text-align: left;"><span style="color: #660000;">Put back in the oven for 5 more minutes (honestly, I just finished it on the stove :-). </span></div><div style="text-align: left;"><span style="color: #660000;"><br />
</span></div><div style="text-align: left;"><span style="color: #660000;">Zest the lemon, and squeeze the juice out. When the pot comes back out of the oven, add in the juice and zest, the reserved fennel fronds, and a bit more salt if you'd like. </span></div><div style="text-align: left;"><span style="color: #660000;"><br />
</span></div><div style="text-align: left;"><span style="color: #660000;"><i>Once again, I forgot to take a picture of the finished dish...baby tugging on my leg...you know how that goes...thanks for understanding. ;-)</i></span></div><div style="text-align: left;"><span style="color: #660000;"><br />
</span></div><div style="text-align: left;"><span style="color: #660000;">Serve immediately in bowls to take advantage of the delicious tomato juices. I <i>highly </i>recommend some grilled bread to sop up those juices, they're SO GOOD. </span></div><div style="text-align: left;"><span style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKgGt-USWHxdCOlOHU_Lym4oZ2yGuqg3LheXI1KYb3ZtPols9jPz-j4JDiCp6dMSFbGtdsxU1g5VuQMXHBNVYJhmyQplTxq3UC5HoEwrTTvU_hmVZ3bRQ8Yl6a7w-EfvFrwoXXr_91qI/s1600/P3080015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKgGt-USWHxdCOlOHU_Lym4oZ2yGuqg3LheXI1KYb3ZtPols9jPz-j4JDiCp6dMSFbGtdsxU1g5VuQMXHBNVYJhmyQplTxq3UC5HoEwrTTvU_hmVZ3bRQ8Yl6a7w-EfvFrwoXXr_91qI/s400/P3080015.JPG" width="400" /></a></div><div style="text-align: left;"><span style="color: #660000;">Ah...this was delicious...I know it doesn't look impressive, but simple homey food tastes the best, don't you agree? </span></div><div style="text-align: left;"><span style="color: #660000;"><br />
</span></div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrStcCA7lSnbYTXjZK41hbrLcm9IpJdlB588uuQBf1OXnmfh5eZ6sv2QzzNLoB0C4GMYIyMdBy1D0gekzEI9eMNsBIKJSHqn_pSTQhR8DjH6OGYIHfDaRn3Jz7cJbCSNaiNpWTWgGUoKk/s1600/P3080018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrStcCA7lSnbYTXjZK41hbrLcm9IpJdlB588uuQBf1OXnmfh5eZ6sv2QzzNLoB0C4GMYIyMdBy1D0gekzEI9eMNsBIKJSHqn_pSTQhR8DjH6OGYIHfDaRn3Jz7cJbCSNaiNpWTWgGUoKk/s400/P3080018.JPG" width="400" /></a></div><span style="color: #660000;">So there's not one, but 2 ideas for you for a meatless Friday. God bless your table tonight!</span></div>Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-62989246317519060252012-03-01T08:45:00.001-08:002012-03-03T16:01:32.667-08:00Coconut Rice and Beans<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #660000;"> I've made this several times...it's really tasty, and perfect for Fridays during Lent. I usually make</span><span style="color: #351c75;"> <a href="http://kims-concoctions.blogspot.com/2009/11/red-beans-and-rice-and-note-about.html">this version of rice and beans</a></span><span style="color: #660000;"> (minus the sausage), but as it's 82 degrees today, and the forecast is expected to be the same tomorrow, it just seems too heavy for my liking. This tropical version is lighter, and may be perfect for people with certain food allergies, as it contains coconut milk instead of cow's milk. </span></div>
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<span style="color: #660000;">I love anything with coconut and mango, and I don't feel guilty having 2 bowls of this lovely concoction. However, I will try to limit myself to one. I've been lazy over the past 2 weeks, but I'm going to force myself to get back on my exercise regimen. ;-)</span></div>
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<span style="color: #073763; font-size: large;">Coconut Rice and Beans</span></div>
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<span style="color: #073763; font-size: large;"><br /></span></div>
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<span style="color: #073763;"><i>1 cup sweetened, flaked coconut</i></span></div>
<div style="text-align: left;">
<span style="color: #073763;"><i>1 cup low-sodium chicken broth</i></span></div>
<div style="text-align: left;">
<span style="color: #073763;"><i>1 cup water</i></span></div>
<div style="text-align: left;">
<span style="color: #073763;"><i>34 cup coconut milk</i></span></div>
<div style="text-align: left;">
<span style="color: #073763;"><i>2 tablespoons unsalted butter, divided</i></span></div>
<div style="text-align: left;">
<span style="color: #073763;"><i>1 1/4 cups basmati rice (uncooked)</i></span></div>
<div style="text-align: left;">
<span style="color: #073763;"><i>1/4 teaspoon salt</i></span></div>
<div style="text-align: left;">
<span style="color: #073763;"><i>1/4 teaspoon pepper</i></span></div>
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<span style="color: #073763;"><i>1 small onion, diced</i></span></div>
<div style="text-align: left;">
<span style="color: #073763;"><i>1 green or red pepper, diced</i></span></div>
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<span style="color: #073763;"><i>1 (15 ounces) can black beans, drained and rinsed</i></span></div>
<div style="text-align: left;">
<span style="color: #073763;"><i>1 (15 ounces) can black eyed peas, drained and rinsed*</i></span></div>
<div style="text-align: left;">
<span style="color: #073763;"><i>1 teaspoon chili powder</i></span></div>
<div style="text-align: left;">
<span style="color: #073763;"><i>1 teaspoon ground cumin</i></span></div>
<div style="text-align: left;">
<span style="color: #073763;"><i>1 lime</i></span></div>
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<span style="color: #073763;"><i>1/2 cup fresh cilantro, chopped</i></span></div>
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<span style="color: #073763;"><i>2 green onions, thinly sliced </i></span></div>
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<span style="color: #073763;"><i>1 ripe mango, diced for garnish (optional)</i></span></div>
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<span style="color: #073763;"><i><br /></i></span></div>
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<span style="color: #660000;">Preheat the oven to 325 degrees. Spread the coconut out in a single layer. Toast for 6-8 minutes or until golden brown. <i>Watch it carefully, it can burn on you in half a second! </i></span></div>
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<span style="color: #660000;">In a medium pot, bring the chicken broth, water, coconut milk, 1 tablespoon of butter, salt and pepper to a boil. Stir in the rice, and simmer for 15-20 minutes or until the rice is tender and all the liquid is absorbed. </span></div>
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<span style="color: #660000;">Meanwhile, heat the remaining tablespoon of butter in a large saute pan. Toss in the onions and peppers, and cook for 5-6 minutes or until tender. </span></div>
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<span style="color: #660000;">Add the black beans, black eyed peas*, (for whatever reason, my grocery store doesn't carry canned black eyed peas, but they were in the frozen vegetable aisle) chili powder, cumin, and </span><i style="color: #660000;">3/4 cup of water. </i><span style="color: #660000;">Simmer for 15 minutes, stirring once or twice. Season to taste with salt and pepper. </span><i style="color: #660000;">I got sidetracked and forgot to take a picture of the finished beans...sorry. Just use your imagination. </i><span style="color: #660000;">:-)</span></div>
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<span style="color: #660000;">Zest the lime and squeeze out the juice into a small bowl. </span></div>
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<span style="color: #660000;">When the rice is done, stir in the toasted coconut, lime zest, lime juice, cilantro, and green onions. And I forgot to take a picture of the finished rice too...sorry again!</span></div>
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<span style="color: #660000;">To serve, mound the rice on a plate, and top with a portion of the beans. Garnish with diced mango, and additional chopped cilantro and green onions if desired. I like to reserve a bit of the toasted coconut and sprinkle that on too. </span></div>
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<span style="color: #660000;">It's not summer here yet, heck...it's not even spring, but this is a taste of the tropics. Take a bite, close your eyes, and imagine yourself on a beach in the Caribbean.. Okay, maybe that's a bit much, but I think you may agree once you try it! </span></div>
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<span style="color: #660000;">Happy Lent, and God bless your table tonight! </span></div>Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-33146176527699602942012-02-27T09:38:00.000-08:002012-02-27T10:18:07.130-08:00Stuffed Shells with Crab and Spinach<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #660000;">I wanted to get this post up last Friday, but received sad news that afternoon. My beloved grandpa died. He went the best way possible. He laid down for a nap, and didn't wake up. I am thankful he was able to</span><span style="color: #cc0000;"> <span style="color: #cc0000;"><a href="http://kims-classics.blogspot.com/2011/07/san-antonio.html"><span style="color: #cc0000;">meet Theresa last summer</span></a> </span></span><span style="color: #660000;">before he died. I loved him so very much. </span></div>
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<span style="color: #660000;">Sigh...and life goes on. And I still have 7 people to feed, including one very hungry baby girl. We just can't believe how much food this tiny thing can pack away. She must have a hollow leg. ;-)</span></div>
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<span style="color: #660000;">I saw this recipe in my latest issue of</span><span style="color: #cc0000;"> </span><i><a href="http://www.marthastewart.com/everyday-food"><span style="color: #cc0000;">Everyday Food.</span></a><span style="color: #660000;"> </span></i><span style="color: #660000;">I liked the idea of stuffed shells, but knew I wanted to make some changes. First, nobody here is a fan of tuna casserole, so I swapped the tuna with canned crab meat. I left out the red pepper flakes because my kiddos have tender tongues (well...except Rebecca), and added nutmeg to the sauce. I love the flavor of nutmeg and spinach together. I used 1/2 skim and 1/2 whole milk to cut back on the fat and calories, and panko bread crumbs instead of blitzing up a hamburger bun for the crumbs. Lastly, I added some cheese to the pasta sauce, because everything is better with cheese, right? </span></div>
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<span style="color: #274e13; font-size: large;">Stuffed Shells with Crab and Spinach</span><br />
<span style="color: #274e13;"><i>adapted from Everyday Food </i></span></div>
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<span style="color: #38761d;"><i>2 tablespoons olive oil</i></span></div>
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<span style="color: #38761d;"><i>1 yellow onion, finely diced</i></span></div>
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<span style="color: #38761d;"><i>1/4 all purpose flour</i></span></div>
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<span style="color: #38761d;"><i>2 cups whole milk</i></span></div>
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<span style="color: #38761d;"><i>2 cups skim milk</i></span></div>
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<span style="color: #38761d;"><i>1/4 teaspoon grated nutmeg</i></span></div>
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<span style="color: #38761d;"><i>8 ounces (about 1 cup) white American or monterey jack cheese</i></span></div>
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<span style="color: #38761d;"><i>1/2 cup panko or other dried bread crumbs</i></span><br />
<span style="color: #38761d;"><i>1/3 cup freshly grated parmesan cheese. </i></span></div>
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<span style="color: #38761d;"><i>1 teaspoon Italian seasoning blend</i></span></div>
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<span style="color: #38761d;"><i>1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry</i></span></div>
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<span style="color: #38761d;"><i>2 cans (6 ounces each) crab meat</i></span></div>
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<span style="color: #38761d;"><i>Salt and pepper to taste</i></span></div>
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<span style="color: #38761d;"><i>6 ounces (about 20 count) jumbo pasta shells</i></span></div>
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<span style="color: #660000;">Bring a large pot of salted water to a boil. Add a couple of swirls of olive oil--this will keep them from sticking together. When ready, drop your pasta and cook according to the package directions for al dente, <i>but take it out one minute early.</i> This keeps the pasta from being mushy in the finished dish. </span></div>
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<span style="color: #660000;">Drain into a greased, 9x13 casserole dish and set aside. Preheat your oven to 375. </span></div>
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<span style="color: #660000;">In a large pot or skillet, heat the olive oil over medium-high heat. Saute the onion until soft and tender, about 5-6 minutes. </span></div>
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<span style="color: #660000;">Add the flour and whisk for another minute to cook out the raw flour taste. </span></div>
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<span style="color: #660000;">Gradually add the milk, making sure to whisk constantly to avoid lumps. Cook until slightly thickened and bubbly. </span><span style="color: #660000;">Turn the heat down <i>very low</i>, (or off) and whisk in the cheese; then the sauce won't curdle on you. </span></div>
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<span style="color: #660000;">I used a block of white American I had leftover from </span><a href="http://kims-classics.blogspot.com/2012/02/our-little-rose-is-one.html"><span style="color: #cc0000;">Theresa's birthday party</span></a><span style="color: #660000;">--waste not, want not, right? And it was really about 1 1/2 cups. ;-) I would recommend monterey jack or a mild cheddar if you don't have American. Anything else will be too strong in flavor and overwhelm the crab meat. </span></div>
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<span style="color: #660000;">Stir the sauce gently until all the cheese is melted, Sprinkle in the nutmeg, season to taste with salt and pepper and remove from the heat. </span></div>
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<span style="color: #660000;">In a medium bowl, mix together the parmesan cheese, breadcrumbs, and Italian seasoning. </span><span style="color: #660000;">I used my favorite, </span><a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspastasprinkle.html" style="color: #cc0000;">Penzy's Pasta Sprinkle</a><span style="color: #660000;">. <i> Reserve half of this mixture for the topping. </i></span><br />
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<span style="color: #660000;">Now, take <i>half </i>of the<i> </i>cheese sauce, and add it to the remaining</span><span style="color: #660000;"> breadcrumb mixture,</span><span style="color: #660000;"> along with the spinach and crab meat. Mix together until well combined. Season to taste with salt and pepper. (I know the sauce isn't pictured, sorry about that). </span></div>
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<span style="color: #660000;">Fill each pasta shell with about 2 tablespoons of the spinach and crab mixture. </span></div>
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<span style="color: #660000;">When all the shells are filled, carefully pour the remaining cheese sauce over the top. Sprinkle with the rest of the breadcrumbs. </span></div>
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<span style="color: #660000;">Bake at 375 for about 20 minutes, or</span><i style="color: #660000;"> </i><span style="color: #660000;">until the sauce is bubbling around the edges, and the breadcrumbs are a golden brown. I put mine under the broiler for just a couple of minutes to speed things up. Let sit for about minutes before serving. </span></div>
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<span style="color: #660000;">Doesn't it look amazing? :-)</span></div>
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<span style="color: #660000;">I couldn't wait until dinnertime. I tasted one right away. Oh, it was</span><i style="color: #660000;"> so good</i><span style="color: #660000;">. The pasta shells hold just the right amount of creamy filling, and the crab and spinach taste incredible together. This is way better than tuna casserole! </span></div>
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<span style="color: #660000;">I will be straight-up honest with you...Rebecca, Theresa, David, and I LOVED this casserole, the other kids, not so much. Oh well. More tasty leftovers for the rest of us...YUM. </span></div>
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<span style="color: #660000;">I hope you try this recipe this Friday if you're observing Lent. God bless your table tonight! </span></div>Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0tag:blogger.com,1999:blog-1249456172820046629.post-9921034897516162842012-02-22T20:15:00.000-08:002012-02-22T20:34:11.901-08:00Lenten Recipes<div style="text-align: center;">
<span style="color: #660000;">For many of my blog readers, today begins the season of Lent in the Catholic Church. I went to the prayer service at our parish and dutifully got ashes on my forehead (Theresa did too ;-). </span></div>
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<span style="color: #660000;">I know I haven't posted a new recipe lately, but I'm hoping to post one on Friday...with a twist. I read a recipe for stuffed shells with tuna and spinach in my latest edition of <em><a href="http://www.marthastewart.com/everyday-food"><span style="color: #cc0000;">Everyday Food</span></a><span style="color: #cc0000;">.</span> </em>Try as I might, I can't find the recipe online...so if you'll bear with me, I'll try to get it posted before Friday so you too can make it for dinner. I did find this recipe: <a href="http://www.marthastewart.com/318290/crab-stuffed-shells-with-peas-and-leeks"><span style="color: #cc0000;">Crab-Stuffed Shells with Peas and Leeks</span></a>, which looked quite good if you want to give it a go. </span></div>
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<span style="color: #660000;">Last week, I tried making kale chips for the first time, and I was really surprised. They were very good...so good...that David ate the entire container in like, 2 sittings. I'm not kidding! I didn't even get a picture because I finished at night, when the lighting in my kitchen isn't the best. So I meant to take a few pictures in the morning. Well, guess what? Husband dear finished them off! I woke to an empty container. So if you want to make some...and I highly recommend you do, I used <a href="http://www.foodnetwork.com/recipes/patrick-and-gina-neely/kale-chips-recipe/index.html"><span style="color: #cc0000;">this recipe</span></a>. After tasting the first batch, I left out the pepper, since I preffered to taste the sweet/salty combination of the salt and brown sugar, without the pepper interfering. And best of all, they're healthy, which means you can eat all you want. Well...almost all you want!</span></div>
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<span style="color: #660000;">I also wanted to give you a run down on many of my recipes you can make on Fridays during Lent. It's been a while since I've compiled them There are a few more, but I listed the ones that I though were most suitable for Lent. So in no particular order..here ya go. ;-)</span><br />
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<em><a href="http://kims-concoctions.blogspot.com/2009/03/light-clam-chowder.html"><span style="color: #7f6000;">Light Clam Chowder</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2008/09/spinach-salad-with-roasted-salmon-and.html"><span style="color: #e06666;">Spinach Salad with Roasted Salmon and Potatoes</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2010/09/grilled-zucchini-pizza-with-roasted-red.html"><span style="color: #a64d79;">Grilled Zucchini Pizza with Roasted Red Peppers and Goat Cheese</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2010/02/fish-tacos.html"><span style="color: #38761d;">Fish Tacos</span></a></em></div>
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<em><a href="http://kims-concoctions.blogspot.com/2009/03/shrimp-and-corn-over-cheesy-mashed.html"><span style="color: #bf9000;">Shrimp and Corn over Cheesy Mashed Potatoes</span></a> </em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2010/03/spinach-lasagna.html"><span style="color: #660000;">Spinach Lasagna</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2010/03/salmon-patties-with-lemon-dill-sauce.html"><span style="color: #0b5394;">Salmon Patties with Lemon Dill Sauce</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2009/04/tortellini-soup.html"><span style="color: #6aa84f;">Tortellini Soup</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2010/03/salmon-patties-with-lemon-dill-sauce.html"><span style="color: #741b47;">Orzo and Shrimp Salad with Asparagus</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2009/01/mustard-seared-salmon.html"><span style="color: #0c343d;">Mustard Seared Salmon</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2009/02/broccoli-quiche.html"><span style="color: #351c75;">Broccoli Quiche</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2009/01/mustard-seared-salmon.html"><span style="color: #660000;">Grandma Kirby's Tuna Salad</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2008/08/easy-eggplant-parmesan.html"><span style="color: #3d85c6;">Easy Eggplant Parmesan</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2009/07/fettucine-with-roasted-red-pepper-cream.html"><span style="color: #b45f06;">Fettucini with Roasted Red Pepper Cream Sauce and Grilled Shrimp</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2011/09/vietnamese-summer-rolls.html"><span style="color: #274e13;">Vietnamese Summer Rolls</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2009/08/white-pizza-with-roasted-garlic-and.html">White Pizza with Roasted Garlic and Shrimp</a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2011/06/zucchini-cakes.html"><span style="color: #990000;">Zucchini Cakes</span></a></em><br />
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<em><a href="http://kims-concoctions.blogspot.com/2011/06/classic-caprese-salad.html"><span style="color: #0b5394;">Classic Caprese Salad</span></a></em><br />
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<span style="color: #660000;">Well, that should give you enough ideas for Lent and beyond. I hope you try at least one of the recipes above...they're all tested and approved! And if you do try something new, please leave a comment on this post, because I would love new recipes to try too! </span><br />
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<span style="color: #660000;">Thank you, and God Bless your table tonight!</span></div>Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com1tag:blogger.com,1999:blog-1249456172820046629.post-34081584504355722382012-01-10T19:46:00.000-08:002012-02-23T13:11:56.735-08:00Carrot Apple Ginger Soup<div style="text-align: center;">
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<span style="color: #660000;">Like most people, I am trying to lose weight this year. I put on a couple over the holidays (who doesn't right?), and I still want to shed 10-12 pounds from my last pregnancy. I lost 10 pounds last fall, but fell off the wagon a little after my husband started to work late in the evenings and I wasn't able to get out and exercise. </span></div>
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<span style="color: #660000;">So now, I'm back on track. I'm walking 1.5 miles 3 times a week (hoping to increase that gradually), and lifting weights to get rid of those "bat wings" under my arms. I really want to lose these last few pounds...not because I have to, but because I know I should, and in the long run, I'll be healthier for it. </span><span style="color: #660000;"> </span></div>
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<span style="color: #660000;">So, I'm trying to make healthy meals for a while. I'm actually doing double duty. My hubby is trying to lose weight too. His father had a major heart attack last month, and I think it was a bit of a wake-up call for him. So I'm cooking 2 meals every few days...one for us to eat at home, and one for David to take to work for lunch. He really likes hot meals (no cold sandwiches!), and I'm hoping I can send him with tasty leftovers as much as possible. </span></div>
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<span style="color: #660000;">The funny thing is, David doesn't like this soup. He hates anything that tastes even remotely like winter squash, and he said this soup tastes like squash to him. I think it tastes likes carrots. (I made pork roast and turkey sausage for him instead). But you'll have to be the judge. It's easy to make, only takes a few ingredients, and you can have 2 bowls of it without feeling one bit guilty! </span></div>
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<span style="color: #b45f06; font-size: large;">Carrot Apple Ginger Soup</span></div>
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<span style="color: #783f04;"><i>3 tablespoons olive oil</i></span><br />
<span style="color: #783f04;"><i>1 medium onion, chopped</i></span><br />
<span style="color: #783f04;"><i>2 cloves garlic, minced</i></span><br />
<span style="color: #783f04;"><i>2 tablespoons fresh ginger, minced</i></span><br />
<span style="color: #783f04;"><i>2 small (or 1 medium) apple, chopped</i></span><br />
<span style="color: #783f04;"><i>5 cups carrots, peeled and chopped</i></span><br />
<span style="color: #783f04;"><i>4 cups vegetable or chicken broth</i></span><br />
<span style="color: #783f04;"><i>1/4 teaspoon freshly grated nutmeg</i></span><br />
<span style="color: #783f04;"><i>salt and black pepper to taste</i></span><br />
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<span style="color: #660000;">In a large stock pot, heat the olive oil over medium heat. Saute the onions and carrots for about 5 minutes. </span><br />
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<span style="color: #660000; text-align: left;">Add the garlic and ginger and let it go for another 5 minutes. </span></div>
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<span style="color: #660000;">Now toss in the apples and cook for another 5 minutes. Season to taste with salt and pepper. </span></div>
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<span style="color: #660000;">Pour in the vegetable/chicken broth and bring to a boil. Once it's boiling, turn the heat down to a simmer, and let the soup gently bubble for 25-30 minutes or until the carrots are tender. </span></div>
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<span style="color: #660000;">Puree the soup in batches in a blender or use an immersion blender to blend the soup right in the pot. Still don't have one? I told you to ask for one for Christmas! ;-) (The soup will be smoother if you use a blender, and a bit chunkier if you use the immersion blender).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiywpKOxwUC_tSDomoW8DO9WbLW9CA73vcQ_Abej7cQNajS90-71hQs9RzUK7UJwtTS6AP6linRxvBJ4uQ-Oy8VOo2thDHBYzp0rk5nGA1lBEHcOIh98Wb9oDdmaKzYZO-8VB_cCR24oSY/s1600/P1050011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiywpKOxwUC_tSDomoW8DO9WbLW9CA73vcQ_Abej7cQNajS90-71hQs9RzUK7UJwtTS6AP6linRxvBJ4uQ-Oy8VOo2thDHBYzp0rk5nGA1lBEHcOIh98Wb9oDdmaKzYZO-8VB_cCR24oSY/s400/P1050011.JPG" width="400px" /></a></div>
<span style="color: #660000;">Taste and adjust the seasonings. Add a pinch or two of nutmeg (freshly ground is divine, but ground nutmeg is just fine!). I also added about 1/4 cup of cream (it was in the fridge and needed to be used up. By all means you can leave it out). </span><br />
<span style="color: #660000;">Serve garnished with a sprig of parsley. This freezes beautifully for 3 months. Thaw overnight in the fridge before reheating. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77IbtysxUB0hCWkzMg5PkI3wDfslDCiUa3O7h3wyksWNjZLCI-2UAP05Kmtb7hWaFwW4ocxMA2F_dt0MkaxPYwWgWX7YdA8xRR8vI2axodGyXqvodpsbceR8n9aHeAmQtrHsz_uXvEjo/s1600/P1080013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77IbtysxUB0hCWkzMg5PkI3wDfslDCiUa3O7h3wyksWNjZLCI-2UAP05Kmtb7hWaFwW4ocxMA2F_dt0MkaxPYwWgWX7YdA8xRR8vI2axodGyXqvodpsbceR8n9aHeAmQtrHsz_uXvEjo/s400/P1080013.JPG" width="400px" /></a></div>
<span style="color: #660000;">I've been eating this soup every day for almost a week now, and haven't gotten tired of it yet. Theresa has had some as well...and she loves it! Every time I heat up a bowl, she crawls into the kitchen and won't stop fussing until I give her some. Silly baby girl. :-)</span><br />
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<span style="color: #660000;">I hope this is a recipe you can use to kick-start your weight loss goals for the new year. </span></div>
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<span style="color: #660000;">God bless your table tonight!</span></div>
</div>Kimberlyhttp://www.blogger.com/profile/05039881060236644015noreply@blogger.com0