tag:blogger.com,1999:blog-91037963338877021322024-03-13T03:31:51.668-07:00Creative Cooking at HomeMeghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-9103796333887702132.post-70820509086171439532014-06-04T07:27:00.001-07:002014-06-08T17:28:56.275-07:00Slowcooker Pot Roast<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-9kp2PqEVRZI/U48ouCIO_NI/AAAAAAAAAa0/_w-k21daVTc/s640/blogger-image--1839027667.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-9kp2PqEVRZI/U48ouCIO_NI/AAAAAAAAAa0/_w-k21daVTc/s640/blogger-image--1839027667.jpg" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Last year we received grass-fed organic beef from a friend, free of charge! #communityminded. We've had everything from london broil, T-bone's, simple hamburger plus other cuts of beef I'd never heard of. </span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">The meat has lasted us more than a year, "thank you" to the Spears! </span>In this recipe I get to use the chuck roast. </span><br />
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</span><span style="font-family: Arial,Helvetica,sans-serif;">Below you'll see my ingredients, the roast was about 3.75 lbs, most recipes I found called for a 3-4 lbs roast so this was perfect. I cut the roast in half before I began cooking. </span><br />
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My recipe is adapted from <a href="http://allrecipes.com/recipe/maries-easy-slow-cooker-pot-roast/" target="_blank">Marie's Easy Slow Cooker Pot Roast </a><br />
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<u>Pot Roast Ingredients</u><br />
3-4lb chuck roast<br />
salt and pepper to taste<br />
1 packet dry onion soup mix (sounds weird but I sift out the dried onions)<br />
1.5 cups water<br />
3 carrots, chopped (peeled or not)<br />
1 onion, chopped<br />
Potatoes (as much as you'd like - peeled or not), cubed<br />
Celery (though I omitted)<br />
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<h3>Directions</h3><ol><li><span class="plaincharacterwrap break">Drizzle some olive oil into a large pan, sear the onion and carrots for a few minutes. Set aside.</span></li><li><span class="plaincharacterwrap break">Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.</span></li><li><span class="plaincharacterwrap break">Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery (celery is optional).</span></li><li><span class="plaincharacterwrap break">Cover and cook on Low setting for about 9-10 hours. </span></li><li><span class="plaincharacterwrap break">Remove about 1 cup of drippings for a homemade gravy, optional </span></li></ol><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-8MmKBqvP5vo/U48ow9lGLwI/AAAAAAAAAbE/EDgPdPrX2nI/s640/blogger-image--1243871338.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://lh5.googleusercontent.com/-8MmKBqvP5vo/U48ow9lGLwI/AAAAAAAAAbE/EDgPdPrX2nI/s640/blogger-image--1243871338.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1 onion, 3 carrots, chuck roast, 4 new potatoes</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-pzU_IFCzKaU/U48ovozu3hI/AAAAAAAAAa8/ZhH2mKXMKUA/s640/blogger-image-1674595598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-pzU_IFCzKaU/U48ovozu3hI/AAAAAAAAAa8/ZhH2mKXMKUA/s640/blogger-image-1674595598.jpg" /></a></div><br />
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Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-30964735139594407272014-06-04T06:27:00.001-07:002014-06-04T06:27:41.828-07:00Honey Lime Dressing<a href="https://lh4.googleusercontent.com/-jrGmW_-s8Xo/U4unEcvrBGI/AAAAAAAAAak/5el8QPJscOU/s640/blogger-image--1974145890.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://lh4.googleusercontent.com/-jrGmW_-s8Xo/U4unEcvrBGI/AAAAAAAAAak/5el8QPJscOU/s1600/blogger-image--1974145890.jpg" imageanchor="1"><img border="0" src="https://lh4.googleusercontent.com/-jrGmW_-s8Xo/U4unEcvrBGI/AAAAAAAAAak/5el8QPJscOU/s1600/blogger-image--1974145890.jpg" /></a><span style="font-family: Arial,Helvetica,sans-serif;"> Honey Lime Dressing recipe, I'm so glad I found you! #deliciousness</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">So, a basic vinaigrette is 3 parts oil to 1 part acid (acid: vinegar or citrus), this recipe is 1:1 and also contains honey, otherwise I feel it's much too tart.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Salad: Use what you have on hand, I always seem to have these ingredients in my pantry/refrigerator: mixed greens, green apple, almonds. I also added strips of buffalo crispy chicken that I had baked in the oven.</span><br />
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<u><span style="font-family: Arial,Helvetica,sans-serif;">Salad dressing Ingredients:</span></u><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup fresh lime juice </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup olive oil </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp honey</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp finely chopped fresh cilantro</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 garlic clove, peeled and minced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Optional-1 tsp chopped jalapeño pepper (use canned for less heat)</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u>Directions</u> </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Take a whisk and constantly mix as you drizzle the olive oil into the lime juice. Add your aromatics (cilantro and garlic). Can be used right away. This could also be used as a marinade. Dressing should keep for at least a week, store in refrigerator. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Note: Flavors will enhance over time, especially garlic! </span><br />
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<br />Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-25980938732009605452014-03-31T00:51:00.000-07:002014-03-31T01:32:00.861-07:00Asparagus and Potato Pizza<span style="font-family: Arial,Helvetica,sans-serif;">I've made this pizza many times and each time it's to high praise, not that I'm bragging or anything. What I love about pizza in general is that just about anything goes. This recipe calls for potatoes.......if that didn't scare you away, good! Bookmark this post, it's a keeper.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I have to credit the origins of my creation, head over to the <a href="http://www.kraftrecipes.com/recipes/asparagus-potato-philly-pizzeria-pizza-122826.aspx" target="_blank">Kraft website</a>.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Ingredients</b></u><span itemprop="ingredients"> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">2 to 3 red potatoes (aka New potatoes)</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">Pizza dough (you can make your own or buy premade dough) - I used Pillsbury Pizza crust</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">1 clove
<span class="ingredientNodeInner">garlic</span>, minced</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">3 Tbsp.
olive oil</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">3/4 cup shredded mozzarella</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">1/4l to 1/2 lb.
<span class="ingredientNodeInner">fresh asparagus spears</span>, trimmed, cut lengthwise in half (optional), then crosswise into 3-inch lengths</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">2Tbsp. Shredded Parmesan Cheese</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">3oz. C<span class="ingredientNodeInner">ream Cheese (1/3 less fat)</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients"><span class="ingredientNodeInner"><b><u>Directions</u></b></span></span><b> </b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>1. Heat </b>oven to 400ºF or according to your pizza dough recipe's directions.<b> </b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>2. Cook </b>potatoes in boiling water 15 min. or just
until tender. (Do not overcook.) Drain potatoes; rinse with cold water
to cool completely. Drain potatoes again; cut into thin slices<b> </b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>3. Roll </b>Pizza Dough into desired shape. Press onto baking sheet or pizza pan. Stretching dough as necessary to fit.
Let stand 10 min.<span itemprop="recipeInstructions"><b> </b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="recipeInstructions"><b>4. Pre-bake </b>Pizza Dough<b> </b>for 4 minutes</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Meanwhile, mix garlic and oil.<b> </b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>5. Spread </b>pizza crust with half the garlic oil; top
with mozzarella. Toss asparagus with remaining
garlic oil; spread over pizza. Top with potatoes, Parmesan and cream
cheese, broken into pieces.<b> </b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>6. Bake </b>10 min. or until crust is golden brown. Sprinkle with remaining onions</span><br />
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<tr><td style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-70RrVCjp6RA/UzkiEPl0mtI/AAAAAAAAAZU/PHqDKObMrro/s1600/photo+2(5).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-70RrVCjp6RA/UzkiEPl0mtI/AAAAAAAAAZU/PHqDKObMrro/s1600/photo+2(5).JPG" height="640" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;">Pillsbury Pizza Crust - I used my Silpat (you could use a greased baking sheet, pizza pan or pizza stone)</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-Z3dIsO3palY/UzkiFRTrFbI/AAAAAAAAAZo/hmMqDt2nMQQ/s1600/photo+5(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Z3dIsO3palY/UzkiFRTrFbI/AAAAAAAAAZo/hmMqDt2nMQQ/s1600/photo+5(2).JPG" height="480" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;">Clearly, shape doesn't matter. Prebake or according to your pizza dough directions.</span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-XSQaeE6PGL4/UzkiEcNpoFI/AAAAAAAAAZY/HsRNtPih4Jk/s1600/photo+2(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-XSQaeE6PGL4/UzkiEcNpoFI/AAAAAAAAAZY/HsRNtPih4Jk/s1600/photo+2(1).JPG" height="480" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;">Base layer - Olive oil and garlic</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-u1DqH2nmGBU/Uzke_TuBbLI/AAAAAAAAAZA/kXN5gm6YaHw/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-u1DqH2nmGBU/Uzke_TuBbLI/AAAAAAAAAZA/kXN5gm6YaHw/s1600/photo+4.JPG" height="480" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;">Enjoying our pizza by the fire! A perfect appetizer or main entree with a salad.</span><br />
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<a href="http://3.bp.blogspot.com/-02a_W9Tz5Wo/Uzkn8-_KRbI/AAAAAAAAAZ0/Jp1pH-mAIGw/s1600/photo+42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-02a_W9Tz5Wo/Uzkn8-_KRbI/AAAAAAAAAZ0/Jp1pH-mAIGw/s1600/photo+42.jpg" height="428" width="640" /></a></div>
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Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-29737149953223336382014-03-16T13:57:00.001-07:002014-03-16T14:12:20.313-07:00Delicious Homemade CroutonsNever buy boxed croutons again! I love the idea of homemade anything and these are seriously fool proof! Ready in about 15 minutes from start to finish. <br />
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Ingredients:<br />
-olive oil <br />
-leftover bread: French, sourdough, etc<br />
-spices: cayenne, garlic powder, onion powder, black pepper. Get creative :)<br />
-sheet pan<br />
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Directions:<br />
1. Preheat oven: 400-425 deg F.<br />
2. Cut your bread of choice into small bite sized pieces and blace into a large bowl<br />
3. Drizzle with olive oil and toss/coat <br />
4. Season to taste with your herbs/spices of choice. Avoid salt, you don't need it! <br />
5. Toss the bread again and transfer to your baking sheet <br />
6. Bake in the oven for 10 minutes, and you're done!<br />
Note: if you want crunchier croutons turn them at 6 minutes and bake for another 6. I like 10 minutes because they are crisp on the outside but still a little "bready" when you bite into them, yum!<br />
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Use in salads immediately or store and use within 3-5 days. <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-saS5O0hHNKk/UyYS_lPF5fI/AAAAAAAAAYM/mS33fa4ncoA/s640/blogger-image--674810900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-saS5O0hHNKk/UyYS_lPF5fI/AAAAAAAAAYM/mS33fa4ncoA/s640/blogger-image--674810900.jpg" /></a></div>Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-4398724563351866232014-03-14T23:47:00.002-07:002014-03-14T23:56:49.236-07:00Rosemary Chicken w/Goat Cheese...It was 6pm and I had no idea what to make for dinner. I took note of
my ingredients available and came up with something very delicious and
on the table within 45 minutes.<br />
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<b>Rosemary Chicken w/Goat Cheese and Balsamic Vinegar Reduction</b><br />
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<a href="http://4.bp.blogspot.com/-jtmMTDGRSQg/UyP1yO8xJFI/AAAAAAAAAWw/W0cYs-m_LVU/s1600/balsamicchicken+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-jtmMTDGRSQg/UyP1yO8xJFI/AAAAAAAAAWw/W0cYs-m_LVU/s1600/balsamicchicken+(1).jpg" height="640" width="640" /></a></div>
<u><b> </b>List of Ingredients</u><br />
-Nonstick cooking spray<br />
-Extra Virgin Olive Oil<br />
-Dried or fresh rosemary<br />
-Garlic Powder<br />
-Ground Black Pepper<br />
-Goat Cheese<br />
<span style="color: purple;">-Balsamic Vinegar </span><br />
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<u>Directions</u><br />
1. Spray large frying pan with cooking spray and preheat <br />
<span style="color: purple;">3. In a separate saucepan, place 1 cup of balsamic vinegar and heat to boiling, turn down heat to simmer for about 8-10 minutes. Turn off heat once the vinegar is reduced by 1/2.</span><br />
Place chicken into a large plastic ziploc bag . Carefully flatten out chicken using a kitchen mallet or other heavy object.<br />
4. Remove chicken from bag and place onto cutting board.<br />
5. Season the chicken with pepper, garlic powder and rosemary.<br />
6. Place chicken into pan, and cook for 3 minutes. Turn chicken and drizzle with some Olive Oil and balsamic reduction, reserve about 1/4 cup for plating.<br />
7. Cover pan and cook for 5-10 more minutes or until cooked through.<br />
8 . Arrange chicken onto plate, top with goat cheese and drizzle with the balsamic reduction.<br />
9. Pair it with your favorite side <br />
10. Enjoy!<br />
<br />
<br />
<b>Fingerling Potatoes</b><br />
<br />
<u>List of Ingredients</u><br />
<a href="http://4.bp.blogspot.com/-_FIu9ORrOQQ/UyP3FztIZ-I/AAAAAAAAAW8/mVIr67-pJlI/s1600/AsparagusPotatoes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_FIu9ORrOQQ/UyP3FztIZ-I/AAAAAAAAAW8/mVIr67-pJlI/s1600/AsparagusPotatoes.jpg" height="320" width="320" /></a> -Fingerling potatoes, the more colorful the better (purple, red, brown - don't use Idahoan baking potatoes)<br />
-Olive Oil<br />
-Garlic powder, pepper, rosemary, other spices (avoid ones with sodium/salt)<br />
<br />
<u>Directions </u><br />
1. Wash all potatoes under cool running water, dry<br />
2. Cut potatoes into coins<br />
3. Wash asparagus<br />
4. Cut asparagus in half and combine with fingerlings<br />
5. Mix in Olive Oil, spices and place in oven (375 deg F) to cook for 20 minutes.<br />
6. Pair with your favorite entree or add to a salad, eat by itself or share with a friend!Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-66778767444397241692014-02-23T13:16:00.001-08:002014-03-15T00:08:18.908-07:00Warm Spinach and Kale SaladA warm salad made with spinach and kale sautéed in olive oil along with minced garlic and small chopped shallots, seasoned with fresh cracked pepper. Cut up half a fresh medium apple and toss it all together with 1/3 of a cup low fat cottage cheese. The warm sautéed greens melts the cheese just enough to bring the dish together. A squeeze of lemon seals the deal and you have a delicious side to a meal or snack to enjoy! This recipe makes 1 serving. <br />
<br />
Ingredients (in order of appearance):<br />
- 1/2 T olive oil<br />
- 2 garlic cloves, minced<br />
- 2 T chopped shallots<br />
- 1 c. Raw kale, washed and dry<br />
- 1 c. Raw spinach, washed very well and dry<br />
- Fresh cracked black pepper, to taste<br />
- 1/3 c. low fat cottage cheese<br />
- 1/2 medium Fuji Apple or Apple of choice - cut into small strips<br />
<br />
<a href="https://lh3.googleusercontent.com/-O-NWLRg8bu8/UwpqYEbYIkI/AAAAAAAAAWQ/-ztJIGHb3Jw/s640/blogger-image-1832229006.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-O-NWLRg8bu8/UwpqYEbYIkI/AAAAAAAAAWQ/-ztJIGHb3Jw/s640/blogger-image-1832229006.jpg" /></a>Directions:<br />
1. Heat oil in pan on medium<br />
2. Add garlic and shallots, sautéed until onions are translucent, about 3 minutes<br />
3. Add kale and sauté for 2 minutes<br />
4. Add spinach and sauté until leaves start to wilt, season with fresh cracked black pepper<br />
5. Transfer the warm greens to bowl<br />
6. Toss greens, apples and cottage cheese until combined<br />
7. Squeeze desired amount of lemon over salad, and enjoy!<br />
<br />
Nutritionals:<br />
Calories 200<br />
Fat 14g (main source: olive oil)<br />
Protein 8g (main source: cottage cheese)<br />
Carbohydrates 23g (main source: apples)<br />
Sodium 204mg (main source: cottage cheese)<br />
<br />
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Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com1tag:blogger.com,1999:blog-9103796333887702132.post-49831478098497198532014-02-04T21:23:00.001-08:002014-02-23T13:08:46.936-08:00Chicken MarsalaI tried out this recipe tonight, stayed pretty true to its directions and ingredients, minus the prosciutto. Thanks Tyler Florence!<br />
http://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe.html#!<br />
<br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-2feHqiR0so8/UvHKx_8LEMI/AAAAAAAAAUo/hadXNtDiM3k/s640/blogger-image-1223327714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-2feHqiR0so8/UvHKx_8LEMI/AAAAAAAAAUo/hadXNtDiM3k/s640/blogger-image-1223327714.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-O22UDegcqi4/UvHLOJ5bHKI/AAAAAAAAAU4/5WijGl__M0Y/s640/blogger-image--777010159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-O22UDegcqi4/UvHLOJ5bHKI/AAAAAAAAAU4/5WijGl__M0Y/s640/blogger-image--777010159.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-y83z5NspNVE/UvHLRUmA0LI/AAAAAAAAAVY/mNN6RfzyZ_o/s640/blogger-image-1288525143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-y83z5NspNVE/UvHLRUmA0LI/AAAAAAAAAVY/mNN6RfzyZ_o/s640/blogger-image-1288525143.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-dbdj39M36aM/UvHLSeTNlnI/AAAAAAAAAVg/XPYR9PO7WI0/s640/blogger-image-78255225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-dbdj39M36aM/UvHLSeTNlnI/AAAAAAAAAVg/XPYR9PO7WI0/s640/blogger-image-78255225.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-P02YVgsjBvE/UvHLTDkVYdI/AAAAAAAAAVo/WO6a2RmOTJE/s640/blogger-image--837628774.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-P02YVgsjBvE/UvHLTDkVYdI/AAAAAAAAAVo/WO6a2RmOTJE/s640/blogger-image--837628774.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-VwFrLA9YBzc/UvHLPJNmroI/AAAAAAAAAVA/nrRPFCr-jkw/s640/blogger-image-438877183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-VwFrLA9YBzc/UvHLPJNmroI/AAAAAAAAAVA/nrRPFCr-jkw/s640/blogger-image-438877183.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-zLRgW7RwSLw/UvHLNdCh6rI/AAAAAAAAAUw/xNIe17fc_Wg/s640/blogger-image--393800401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-zLRgW7RwSLw/UvHLNdCh6rI/AAAAAAAAAUw/xNIe17fc_Wg/s640/blogger-image--393800401.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-nIyJQO7nT_4/UvHLPzNLgaI/AAAAAAAAAVI/LB2KfYaWYfk/s640/blogger-image--1351630347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-nIyJQO7nT_4/UvHLPzNLgaI/AAAAAAAAAVI/LB2KfYaWYfk/s640/blogger-image--1351630347.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-66D4L92saBs/UvHLQjkuzEI/AAAAAAAAAVQ/Gm6hWC6vmLc/s640/blogger-image-136158866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-66D4L92saBs/UvHLQjkuzEI/AAAAAAAAAVQ/Gm6hWC6vmLc/s640/blogger-image-136158866.jpg" /></a></div>Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-7471694306883650342013-01-04T21:56:00.001-08:002013-02-14T23:06:37.176-08:00Island Food I Love#onogrinds<br />
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I was thinking about improvising on a classic dish from Hawaii that I was craving, "loco moco", but why ruin a good thing? I appreciate moderation in all things and decided to focus on the positives as I prepared this tonight:<br />
<br />
<br />
-You start with two scoops of rice, my scoops were really small (portion control, important). Rice is steamed with no added fat or sodium and per the package it's "extra fancy"! <br />
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-Hamburger was grilled and cooked to a safe internal temperature, you could sub a turkey burger or veggie burger I suppose. The burger provides tons of protein!<br />
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-The gravy has no MSG or artificial flavors and is made with natural spices.<br />
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-Eggs are noted as "quality" on the carton. So I used one "quality" egg adding more protein turning this into an official high protein meal<br />
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-And last but not least, the green onion came from my garden supporting sustainability and self reliance :)<br />
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I ended up with a delicious, reminds you of home (if you're from Hawaii) dinner (though in Hawaii it's most enjoyed at breakfast..this supports my affinity for savory breakfasts). <br />
<br />
Would I make this daily? No, but for tonight I felt like a I was back on Kauai enjoying some ono grinds! Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-47730635029847764092013-01-02T00:17:00.001-08:002013-01-02T00:26:38.859-08:00Happy New Year 2013!<b><span style="font-family: "Trebuchet MS",sans-serif;">Starting off the New Year with some delicious bruschetta! </span></b><br />
<br />
Bruschetta is wonderful because anything goes! As a base I like to
drizzle olive oil and garlic powder (garlic salt works too), bake it for
5 minutes to get the bread toasted then top with any combination of
delicious ingredients you desire, bake for another 2-3 minutes, serve
immediately! Below are my combinations.<br />
<br />
Fig jam, brie, green apple (I've seen this combination at various places, sometimes drizzled with honey or agave nectar....this can sometimes be overly sweet for my taste)<br />
<br />
Fresh mozzarella, grape tomato, basil, drizzled with balsamic vinegar (if I had the time I would have opted for a balsamic reduction)<br />
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<br />
<u>New Year's Bruschetta</u><br />
<br />
<u>Ingredients:</u><br />
Fresh French Baguette<br />
Brie<br />
Fig Jam<br />
Granny Smith Green Apple <br />
Fresh Mozzarella<br />
Dried or Fresh Basil<br />
Balsamic Vinegar<br />
Grape Tomatoes <br />
<i>Optional </i>- honey, agave nectar, balsamic reduction <br />
<br />
<u>Directions:</u><br />
Preheat oven to 400 degrees F.<br />
<br />
1. Slice baguette on a slight diagonal, arrange onto un-greased baking sheet<br />
2. Drizzle with olive oil and sprinkle with garlic powder (if not concerned about sodium, garlic salt)<br />
3. Bake for 5 minutes, bread will be toasted but not too crispy<br />
4a. Brie/Fig: Spread with fig jam, then add desired amount of brie and sliced apple<br />
4b. Tomato/Mozz: Arrange fresh mozzarella and sliced grape tomatoes onto baguette, season with dried basil (or if you have fresh basil this can be substituted)<br />
5. Bake for additional 2-3 minutes until cheese just starts to melt<br />
6. Drizzle with sauces, if desired: Brie/Fig - honey or agave nectar, Tomato/Mozz - balsamic vinegar or reduction<br />
7. Arrange onto serving tray and watch them disappear!<br />
<br />
<br />
<br />
<br />
<br />
<br />Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-80085917041246773402012-09-25T00:59:00.003-07:002013-01-02T00:29:56.426-08:00Homemade veggie tray...Whether it's for a pot luck I'm attending or party I'm hosting, I prefer to make my own veggie trays. Here are some reasons why:<br />
1. <b>If there's leftovers, I want it to be of vegetables that I want to eat</b>.
A person can only each so much celery and that seems to be the number
one vegetable left over after all is said and done. Sugar snap peas
always taste chalky and bland out of the tray, no thanks! <br />
2. <b>Control over quantity and most importantly quality</b>.
How many times have you opened up your store bought veggie tray and the
carrots are overly dry and the dip - oh the dip, why is it always
tangy? When you cut up your own veggies you have control over
cleanliness, it's always important to wash your vegetables with running
water before cutting or eating, especially if you aren't going to peel off the skins. <br />
3. <b>Creative freedom</b>.
Sometimes my experiments don't work, like when I sliced up red radishes,
looked cool but not as tasty as I thought. Sometimes they work out like
when I cut up a small head of radicchio into wedges (I'd like to try
this with cabbage or even a green leaf lettuce), the purple color added
so much and I really like the earthy flavor and crunch. Carrots,
zucchini and red bell pepper finish off the tray I made this weekend and
is pictured below.<br />
4. <b>Low cost</b>. Veggie trays cost from
$6-$10 based on what I've seen at my local grocery store. With red bell
peppers 2/$1, carrots $0.59/lb, zucchini is often on sale too which to
me is worth doing the prep myself. Ideally I would grow my own vegetables, until then farmer's market finds or the produce section at my local grocery store provides excellent options! <br />
<br />
The tray below took
about 20 minutes to create from washing, cutting and plating. We plan
on grilling the leftover veggies for dinner!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-M0GkjZDf3qw/UGFbnirpGLI/AAAAAAAAASM/nPQEoh2XDuY/s1600/photo%287%29.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-M0GkjZDf3qw/UGFbnirpGLI/AAAAAAAAASM/nPQEoh2XDuY/s640/photo%287%29.JPG" width="572" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade veggie tray, could be served grilled as well!</td></tr>
</tbody></table>
<br />Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-54684539341031825532012-01-02T21:26:00.000-08:002014-03-15T00:20:53.628-07:00Frozen Hot Chocolate!If you have ever been to Serendipity you may know what "Frrrozen Hot Chocolate" <span style="font-size: xx-small;">(registered trademark, Serendipity)</span> is. You can <a href="http://www.amazon.com/Serendipity-Frrrozen-Hot-Chocolate-Canister/dp/B0001I1HFS/ref=sr_1_1?ie=UTF8&m=A1VFMEDRM0EEIX&s=generic&qid=1325567672&sr=1-1" target="_blank">buy it here</a>, I admit it's tasty! Well, this is Ghirardelli's version and it was very chocolately!<br />
<br />
<b>Ingredients</b><br />
1 -4oz Ghirardelli semi-sweet chocolate bar, broken into pieces<br />
1 and 1/2 cups milk<br />
3 cups ice<br />
4tsp sugar<br />
2tsp Ghirardelli Premium Hot Cocoa (Double Chocolate)<br />
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<br />
<b>Directions</b><br />
1. Place semi-sweet chocolate into microwave safe bowl, microwave on 50% power for 1 minute. Stir. Repeat with 30 second increments until chocolate is melted<br />
<b> </b>2. Stir in cocoa and sugar, stir constantly until combined and smooth<br />
3. Slowly add 1/2 cup of milk, stir until well mixed - cool<br />
4. Combine rest of the milk, ice, and chocolate mixture in blender and blend!<br />
5. Pour into your glass of choice, top with whipped cream and your choice of shaved chocolate, sprinkled cocoa or crushed peppermint - be creative!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gw18n0VN2N4/TwKRRVywYqI/AAAAAAAAASE/PG21grKf7-U/s1600/final+hot+cocoa+frozen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-gw18n0VN2N4/TwKRRVywYqI/AAAAAAAAASE/PG21grKf7-U/s640/final+hot+cocoa+frozen.jpg" height="640" width="382" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When I can't travel to NYC or Las Vegas to a Serendipity, this will have to do!! YUM :)</td></tr>
</tbody></table>
Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com1tag:blogger.com,1999:blog-9103796333887702132.post-51489272249124538282011-12-21T17:44:00.000-08:002011-12-21T17:44:23.410-08:00Brownie Marshmallow Squares<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="http://4.bp.blogspot.com/-20rEVP7mSII/TvKIKj9Xr_I/AAAAAAAAAQg/SvgimSz3QMg/s1600/IMAG3050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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</style> <![endif]--> </a></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><b><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">Brownie Mallow Bars</span></b><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;"> </span><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">(You’re gonna need some milk!)</span></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">Recipe from The Taste of Home Cookbook 2008, pg 686 - - shared from the kitchen of Meghan </span></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">Prep: 15 minutes<span> </span>Bake time: 35 + chilling</span></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><b><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">Ingredients:</span></b></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">1 package fudge brownie mix (I used Pillbury Dark Chocolate Fudge Brownie Mix)</span></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">1 package (10.5 oz) miniature marshmallows (I only used ¾ bag)</span></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">2 cups (12 oz) semisweet chocolate chips</span></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">1 cup peanut butter</span></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">1 tablespoon butter</span></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">1-1/2 cups crisp rice cereal (Rice Krispies)</span></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><b><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">Directions:</span></b></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">1. Prepare brownie batter according to package directions for fudge-like brownies. Pour into a greased 13-in. x 9-in. x 2-in. baking pan (I used a deep flexipat – does not require grease if using)</span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><a href="http://2.bp.blogspot.com/-KAQUZVAlz6w/TvKIHsd7YqI/AAAAAAAAAP4/7vywJaHFtGI/s1600/IMAG3038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-KAQUZVAlz6w/TvKIHsd7YqI/AAAAAAAAAP4/7vywJaHFtGI/s320/IMAG3038.jpg" width="320" /></a><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;"> </span></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">2. Bake at 350 degrees for 28-30 minutes (In my more shallow dish I baked only 21 minutes). </span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KAQUZVAlz6w/TvKIHsd7YqI/AAAAAAAAAP4/7vywJaHFtGI/s1600/IMAG3038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-e-wB6pJ9C2I/TvKIIICQ_VI/AAAAAAAAAQA/fJ608LOJtIk/s1600/IMAG3045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="190" src="http://3.bp.blogspot.com/-e-wB6pJ9C2I/TvKIIICQ_VI/AAAAAAAAAQA/fJ608LOJtIk/s320/IMAG3045.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The top rose a little but it gets covered anyhow</td></tr>
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</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;"> 3. Top with the marshmallows; bake for 3 minutes (I did 5 minutes, it got the mallows a little browned . If you don’t like the taste of toasted marshmallow go for 3 minutes). Cool on a wire rack.</span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;"></span></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><a href="http://3.bp.blogspot.com/-ei79EeaJWcs/TvKIIrZI3KI/AAAAAAAAAQI/xY6zUCbKXpQ/s1600/IMAG3046.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="382" src="http://3.bp.blogspot.com/-ei79EeaJWcs/TvKIIrZI3KI/AAAAAAAAAQI/xY6zUCbKXpQ/s640/IMAG3046.jpg" width="640" /></a><a href="http://3.bp.blogspot.com/-tvVL-aQLT-4/TvKIJTIz8qI/AAAAAAAAAQQ/ScZrnxjx-I8/s1600/IMAG3047.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OtSr_BgUZWM/TvKJ83pfZII/AAAAAAAAARM/iaB6GTnzluE/s1600/IMAG3057.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="http://4.bp.blogspot.com/-OtSr_BgUZWM/TvKJ83pfZII/AAAAAAAAARM/iaB6GTnzluE/s320/IMAG3057.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Demarle Floral Cooling Rack</td><td class="tr-caption" style="text-align: center;"><br />
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<span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">4. In a saucepan, combine the chocolate chips, peanut butter and butter. Cook and stir over low heat until smooth. Remove from the heat; stir in cereal.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;"> Spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.</span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9LfWO408plw/TvKJ9lvqJJI/AAAAAAAAARU/zSTJxrwt-To/s1600/IMAG3058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://3.bp.blogspot.com/-9LfWO408plw/TvKJ9lvqJJI/AAAAAAAAARU/zSTJxrwt-To/s640/IMAG3058.jpg" width="640" /></a></div><br />
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<tr><td class="tr-caption" style="text-align: center;">Brownies come right off of the Flexipat</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FwZgMsudT0I/TvKJ_BqpeqI/AAAAAAAAARk/bTILvRfp31g/s1600/IMAG3060.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-FwZgMsudT0I/TvKJ_BqpeqI/AAAAAAAAARk/bTILvRfp31g/s640/IMAG3060.jpg" width="382" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here I am cutting on Demarle Bamboo Cutting Board</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Make them as large or as small as you like!</td></tr>
</tbody></table><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;"> </span><b><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">Yield</span></b><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">: 2 ½ dozen</span></span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><span style="font-size: small;"> </span><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-size: small;"><b><span style="font-family: "Baskerville Old Face","serif"; line-height: 115%;">Nutrition Facts*:</span></b></span><span style="font-family: "Baskerville Old Face","serif"; font-size: 8.0pt; line-height: 115%;"><span style="font-size: small;"> 1 bar = 259 calories, 14g fat (4g sat fat), 16 mg cholesterol, 138 mg sodium, 32g carbohydrates, 2g fiber, 4g protei</span>n.<span style="mso-spacerun: yes;"> </span></span></div><br />
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<span class="recipeDetails"><span class="ingredient"></span><span class="instructions"></span></span>Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-76040290849505302572011-12-13T23:28:00.000-08:002012-06-16T23:24:13.169-07:00I made homemade Tamales...really, Tamales!<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">I was able to attend an instructional class by Elide Lopez, fellow resident of Verrado. She has been making tamales for years and recently had made about 50 dozen or so for a church party. She was kind enough to share her secrets and teach myself and some other ladies in our church group how it's done.</span><br />
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<b><span style="font-family: Calibri,sans-serif;">Tamales<o:p></o:p></span></b></div>
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<span style="font-family: Calibri,sans-serif;">Taught by Elide Lopez<o:p></o:p></span></div>
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<u><span style="font-family: Calibri,sans-serif;">Ingredients: </span></u><span style="font-family: Calibri,sans-serif;">This quantity makes 10 dozens, do proportional numbers if making less.<br />
I recommend all these ingredients to be bought at <u>Food City</u>, they carry all the brands listed.<br />
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10 pounds on Masa </span><span style="font-family: Calibri,sans-serif;">(Mama Lolas Brand) NOT prepared</span><span style="font-family: Calibri,sans-serif;">10 pounds of tamale meat (beef or pork or mixed)<br />
4 pounds of Morrell Snow cap lard<br />
1 bag of red dried chile mild (Barkers brand green bag)<br />
2 bags of corn husks (Palenque brand)<br />
Green olives (pitted) (Optional)<br />
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</span><u><span class="Apple-style-span" style="font-family: Calibri,sans-serif;">Meat preparation: </span></u><span class="Apple-style-span" style="font-family: Calibri,sans-serif;">In a large stock pot boil meat, 1 medium onion (I used 1 yellow onion) and 1 head of garlic and salt to taste. Boil until tender. I boiled mine for about 2 hours. Let it cool slightly and shred with forks. </span><span class="Apple-style-span" style="color: #990000; font-family: Calibri,sans-serif;">(Cook the meat 1 day before! Store in refrigerator in covered container. It will save you time and energy) </span><a href="http://2.bp.blogspot.com/-lCKjm3jGha0/TuhGjbArB4I/AAAAAAAAAL0/9bcpFILhQBA/s1600/IMAG2948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="380" src="http://2.bp.blogspot.com/-lCKjm3jGha0/TuhGjbArB4I/AAAAAAAAAL0/9bcpFILhQBA/s640/IMAG2948.jpg" width="640" /></a><a href="http://1.bp.blogspot.com/-hMifMx0HN88/TuhGqhMNYZI/AAAAAAAAAL8/QYozeEmK5nY/s1600/IMAG2949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="382" src="http://1.bp.blogspot.com/-hMifMx0HN88/TuhGqhMNYZI/AAAAAAAAAL8/QYozeEmK5nY/s640/IMAG2949.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #990000;">SAVE ALL THE BROTH FROM THE MEAT. Broth will be mixed with the Masa later and some will be added back to the meat. I made two kinds of tamales, chicken and beef. So I got 5lbs of each meat and boiled them separately with 1/2 onion and 1/2 head of garlic in each pot. </span><br />
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</span><span style="font-family: Calibri,sans-serif;">You can invest in an xtra-large bowl for mixing of Masa and Meat. A big shallow wash tub works great. You need room to work the 10 pounds of masa with your hands!!</span><span class="Apple-style-span" style="font-family: Calibri,sans-serif;">***** Masa needs to be at room temperature to be able to prepare (takes at least 3 hours or overnight). *****</span><span style="font-family: Arial,sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Calibri,sans-serif;">Also, you will need a metal strainer for red sauce (</span><u style="font-family: Calibri, sans-serif;">not</u><span class="Apple-style-span" style="font-family: Calibri,sans-serif;"> a colander – holes are too big)<o:p></o:p></span></div>
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<u><span style="font-family: Calibri,sans-serif;">Husk:<o:p></o:p></span></u></div>
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<span style="font-family: Calibri,sans-serif;">Place the husks in a large bowl and submerge completely in warm water. Soak the husk until they are soft and pliable, at least 45 minutes and up to 2 hours.<o:p></o:p></span></div>
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<u><span style="font-family: Calibri,sans-serif;">Chili Sauce:<o:p></o:p></span></u></div>
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<span style="font-family: Calibri,sans-serif;">Boil a big pot of water. Add one bag of chili for every 10 lbs of mesa. </span></div>
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<span style="font-family: Calibri,sans-serif;">Place a plate on top to hold chili down. Boil chili until stem easily pulls apart with seeds. (will make two batches with blender)<o:p></o:p></span></div>
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<span style="font-family: Calibri,sans-serif;">Place chili’s ¾ full in blender, add 4-5 cloves of garlic and 1 full small onion cut in half. Add 1 tsp of salt. Add water from chili to cover all the chili’s and blend in the blender until able to strain the chili. (not to thick and not to thin) Use a strainer to strain the chili and press down with a spoon to get all the liquid from the chili’s. (throw out the stuff that is left in the strainer)<o:p></o:p></span><br />
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<span class="Apple-style-span" style="font-family: Calibri,sans-serif;">Note: will use the chili sauce for the dough (masa) and meat</span></div>
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<u><span style="font-family: Calibri,sans-serif;">Meat:<o:p></o:p></span></u></div>
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<span class="Apple-style-span" style="font-family: Calibri,sans-serif;">Heat up prepared meat on med-high.</span></div>
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<span class="Apple-style-span" style="font-family: Calibri,sans-serif;"> </span><a href="http://1.bp.blogspot.com/-NYpceuX4_Hs/TuhHu-UGU6I/AAAAAAAAAMM/adTPXgaHjl4/s1600/IMAG2956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-NYpceuX4_Hs/TuhHu-UGU6I/AAAAAAAAAMM/adTPXgaHjl4/s640/IMAG2956.jpg" width="382" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Action shot!</td></tr>
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<a href="http://1.bp.blogspot.com/-2pY8sOv1vsE/TuhH9vgpHhI/AAAAAAAAAMc/eLNPNFoKbxA/s1600/IMAG2961.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-2pY8sOv1vsE/TuhH9vgpHhI/AAAAAAAAAMc/eLNPNFoKbxA/s640/IMAG2961.jpg" width="382" /></a> <span class="Apple-style-span" style="font-family: Calibri,sans-serif;">Once meat is warmed up add some reserved broth so it's ¾ covering meat. Add 2 cups of red sauce to meat.</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Es5w3C8tUYw/TuhIOPKfXUI/AAAAAAAAAMs/1utQ65jSwoY/s1600/IMAG3014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="http://2.bp.blogspot.com/-Es5w3C8tUYw/TuhIOPKfXUI/AAAAAAAAAMs/1utQ65jSwoY/s320/IMAG3014.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Ready to Go</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tRz-1-D9VW4/TuhIGrJ-s3I/AAAAAAAAAMk/bk8hNt7nmMk/s1600/IMAG2962.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-tRz-1-D9VW4/TuhIGrJ-s3I/AAAAAAAAAMk/bk8hNt7nmMk/s320/IMAG2962.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken about ready to go! Add more red sauce to chicken than you add to the beef.</td></tr>
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<u><span style="font-family: Calibri,sans-serif;">Dough (Masa):<o:p></o:p></span></u></div>
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<span style="font-family: Calibri,sans-serif;">In a huge mixing bowl start working the 10 lbs of mesa with your hands. (10 minutes or so)<o:p></o:p></span></div>
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<span style="font-family: Calibri,sans-serif;">Add: 2.25 lbs of lard (Ratio- 1 lb for every 4 lbs of mesa) Knead into dough<o:p></o:p></span></div>
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<span style="font-family: Calibri,sans-serif;">Add: 1 tsp of Baking powder<o:p></o:p></span></div>
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<span style="font-family: Calibri,sans-serif;"><i>Add secret ingredient: Manteca De Puerco- ½ pint of Pork fat (store # 623-925-5676)<span class="Apple-style-span" style="color: #990000;"><b>..I did not add this to my tamales but others did</b></span></i><o:p></o:p></span></div>
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<span style="font-family: Calibri,sans-serif;">Add: 2-3 TBL salt or more depending on your taste- (don’t put salt until dough is ready)<o:p></o:p></span></div>
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<span style="font-family: Calibri,sans-serif;">Mix an mix and mix until it's light and fluffy. You can test it by dropping a little bit into a glass of water, when it doesn't sink to bottom, it's done. <o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-vLLc4FyZ2Cw/TuhEbkpy1aI/AAAAAAAAALk/EmuevsoI5v0/s1600/IMAG2958.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-vLLc4FyZ2Cw/TuhEbkpy1aI/AAAAAAAAALk/EmuevsoI5v0/s400/IMAG2958.jpg" width="238" /></a><a href="http://1.bp.blogspot.com/-kHU32fpINUg/TuhEVMRn_OI/AAAAAAAAALc/ZJZy7Htxm0Q/s1600/IMAG2957.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-kHU32fpINUg/TuhEVMRn_OI/AAAAAAAAALc/ZJZy7Htxm0Q/s400/IMAG2957.jpg" width="238" /></a></div>
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<span style="font-family: Calibri,sans-serif;">Make a well with the dough (like a volcano hole):<o:p></o:p></span></div>
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<span style="font-family: Calibri,sans-serif;">Add 3 cups of meat broth one cup at a time, mixing in between (room temp broth)<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Calibri,sans-serif;">Add 2 cups of Chili Sauce</span></div>
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<a href="http://1.bp.blogspot.com/-KT_nc7jptm4/TuhEkXiMVGI/AAAAAAAAALs/3cZRKtSrLiA/s1600/IMAG3013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="http://1.bp.blogspot.com/-KT_nc7jptm4/TuhEkXiMVGI/AAAAAAAAALs/3cZRKtSrLiA/s640/IMAG3013.jpg" width="640" /></a><span class="Apple-style-span" style="font-family: Calibri,sans-serif;">The dough will be like thick mashed potatoes and should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.</span></div>
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<span style="font-family: Calibri,sans-serif;">Side Note: salt will give taste to your bland dough; however having too much salt will not taste well. Also, take into consideration how salty your broth may be if you added a lot of salt while cooking your meat.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Calibri,sans-serif;">Wrapping Tamales:</span></div>
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<a href="http://4.bp.blogspot.com/--7cRjm7ziMs/TuhMN_YeMLI/AAAAAAAAANs/K8buWe-HJos/s1600/IMAG3016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://4.bp.blogspot.com/--7cRjm7ziMs/TuhMN_YeMLI/AAAAAAAAANs/K8buWe-HJos/s320/IMAG3016.jpg" width="320" /></a>Spread the corn husk out, this one is a little big.</div>
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<a href="http://3.bp.blogspot.com/-mO2lVKOUcQw/TuhMWoghw_I/AAAAAAAAAN0/K0Tn94PHsCU/s1600/IMAG3017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-mO2lVKOUcQw/TuhMWoghw_I/AAAAAAAAAN0/K0Tn94PHsCU/s320/IMAG3017.jpg" width="320" /></a>Split it in two.</div>
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<a href="http://1.bp.blogspot.com/-eK99faf5ccg/TuhMdrrH17I/AAAAAAAAAN8/zPi64AvOw-k/s1600/IMAG3018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://1.bp.blogspot.com/-eK99faf5ccg/TuhMdrrH17I/AAAAAAAAAN8/zPi64AvOw-k/s320/IMAG3018.jpg" width="320" /></a>Spread masa onto husk, I wore gloves, probably not very authentic of me. My work surface is a Demarle Roul'Pat, non stick work mat - a total must have!! Ask me how to buy one.</div>
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<a href="http://4.bp.blogspot.com/-l1nsi2z6STU/TuhMoYGdBjI/AAAAAAAAAOE/kh03NDUT524/s1600/IMAG3019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://4.bp.blogspot.com/-l1nsi2z6STU/TuhMoYGdBjI/AAAAAAAAAOE/kh03NDUT524/s320/IMAG3019.jpg" width="320" /></a>Masa can go right to the edge on the top, and the edsge on one side, but leave the other side masa free for about an inch for wrapping and the bottom of course and you can see:</div>
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<a href="http://3.bp.blogspot.com/-jXMCj0TMeTI/TuhMvTBXYQI/AAAAAAAAAOM/3zbA8NMa6cs/s1600/IMAG3020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-jXMCj0TMeTI/TuhMvTBXYQI/AAAAAAAAAOM/3zbA8NMa6cs/s320/IMAG3020.jpg" width="191" /></a>Add your filling, here's a beef tamale I was making. Fold over the side where masa reaches the edge</div>
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<a href="http://2.bp.blogspot.com/-iwfqz8mG3Mg/TuhM2viWbvI/AAAAAAAAAOU/Za9xgYlf-cU/s1600/IMAG3021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-iwfqz8mG3Mg/TuhM2viWbvI/AAAAAAAAAOU/Za9xgYlf-cU/s320/IMAG3021.jpg" width="191" /></a></div>
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<a href="http://3.bp.blogspot.com/-O2Mh74bVoow/TuhNDBxuMLI/AAAAAAAAAOc/YW5-73x8lQE/s1600/IMAG3022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-O2Mh74bVoow/TuhNDBxuMLI/AAAAAAAAAOc/YW5-73x8lQE/s320/IMAG3022.jpg" width="191" /></a></div>
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Fold the other side over</div>
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<a href="http://3.bp.blogspot.com/--4ikDN7SEXQ/TuhNL_pGTAI/AAAAAAAAAOk/HD1hfzVHdLY/s1600/IMAG3023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/--4ikDN7SEXQ/TuhNL_pGTAI/AAAAAAAAAOk/HD1hfzVHdLY/s320/IMAG3023.jpg" width="191" /></a></div>
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Fold up the bottom</div>
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<a href="http://2.bp.blogspot.com/-zm4hyMj8tFs/TuhNTiQXCrI/AAAAAAAAAOs/C83aXxy8rHQ/s1600/IMAG3024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-zm4hyMj8tFs/TuhNTiQXCrI/AAAAAAAAAOs/C83aXxy8rHQ/s320/IMAG3024.jpg" width="191" /></a></div>
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Gently Sqeeze the top portion making a seal.</div>
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<a href="http://2.bp.blogspot.com/-AC6xXEtZiXQ/TuhNejMmdvI/AAAAAAAAAO0/pLgJNfhhbOQ/s1600/IMAG3025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-AC6xXEtZiXQ/TuhNejMmdvI/AAAAAAAAAO0/pLgJNfhhbOQ/s320/IMAG3025.jpg" width="191" /></a></div>
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<a href="http://2.bp.blogspot.com/-9rAcfeHGLDA/TuhNpaKV2XI/AAAAAAAAAO8/IQepc6nhm_I/s1600/IMAG3027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-9rAcfeHGLDA/TuhNpaKV2XI/AAAAAAAAAO8/IQepc6nhm_I/s320/IMAG3027.jpg" width="191" /></a></div>
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Voila!</div>
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<a href="http://4.bp.blogspot.com/-XIbV9AvUjuM/TuhNu5vV96I/AAAAAAAAAPE/s-glo_e8GmE/s1600/IMAG3028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-XIbV9AvUjuM/TuhNu5vV96I/AAAAAAAAAPE/s-glo_e8GmE/s320/IMAG3028.jpg" width="191" /></a></div>
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And just like that...10 dozen...see that was easy!!</div>
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I put 1 dozen of each in the refrigerator the others I put in freezer bags and they aren't coming back until Christmas Eve!</div>
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<span class="Apple-style-span" style="font-family: Calibri,sans-serif;">Cooking:</span></div>
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<span style="font-family: Calibri,sans-serif;">Prepare a big heavy pot with several cups of water at the bottom covered with something with holes in it to let the steam out. You don’t want the tamales to sit in the water. </span></div>
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<span style="font-family: Calibri,sans-serif;">Stand the tamales upright to fill the pot. Cover with a damp dishrag then cover the pot with lid. Steam for about 1 hour. Make sure you don't run your pot out of water. You'll be able to tell by the amount of steam escaping the lid. When the steam is less, add more water. You know they're done when you house smells like tamales!!</span></div>
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<a href="http://1.bp.blogspot.com/-siQguVqnPD4/TuhO1QOVn3I/AAAAAAAAAPM/NTBj3PYilcE/s1600/IMAG3029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://1.bp.blogspot.com/-siQguVqnPD4/TuhO1QOVn3I/AAAAAAAAAPM/NTBj3PYilcE/s640/IMAG3029.jpg" width="640" /></a></div>
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Husband tested and approved!!</div>
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<b><span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Tamales<o:p></o:p></span></span></b></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Taught by Elide Lopez<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><u><span style="font-family: Calibri,sans-serif;">Ingredients: </span></u><span style="font-family: Calibri,sans-serif;">This quantity makes 10 dozens, do proportional numbers if making less.<br />
I recommend all these ingredients to be bought at <u>Food City</u>, they carry all the brands listed.<br />
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10 pounds on Masa </span><span style="font-family: Calibri,sans-serif;">(Mama Lolas Brand) NOT prepared</span><span style="font-family: Calibri,sans-serif;">10 pounds of tamale meat (beef or pork or mixed)<br />
4 pounds of Morrell Snow cap lard<br />
1 bag of red dried chile mild (Barkers brand green bag)<br />
2 bags of corn husks (Palenque brand)<br />
Green olives (pitted) (Optional)<br />
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<o:p></o:p></span></span></div>
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</span><u><span style="font-family: Calibri,sans-serif;">Meat preparation: </span></u><span style="font-family: Calibri,sans-serif;">Boil meat with 2 onions and 1 of head of garlic and salt to your preference, when meat is fully cooked, let it cool down and shred meat for preparation when red sauce is made later. </span><span style="color: maroon; font-family: Calibri,sans-serif;">SAVE ALL THE BROTH FROM THE MEAT. Broth will be mixed with the Masa later and some will be added back to the meat.</span><span style="font-family: Arial,sans-serif;"><br />
</span><span style="font-family: Calibri,sans-serif;">***** Masa needs to be at room temperature to be able to prepare (takes at least 3 hours or overnight). *****<br />
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Please bring an xtra-large bowl for mixing of Masa and Meat. A big shallow wash tub works great. You need room to work the 10 pounds of masa with your hands!!<br />
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Also, you will need a metal strainer for red sauce (<u>not</u> a colander – holes are too big)<o:p></o:p></span></span></div>
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<u><span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Husk:<o:p></o:p></span></span></u></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Place the husks in a large bowl and submerge completely in warm water. Soak the husk until they are soft and pliable, at least 45 minutes and up to 2 hours.<o:p></o:p></span></span></div>
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<u><span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Meat:<o:p></o:p></span></span></u></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Heat up prepared meat on med-high. Once meat is warmed up add meat juice about ¾ covering meat. Add 2 cups of red sauce to meat.<o:p></o:p></span></span></div>
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<u><span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Dough (Masa):<o:p></o:p></span></span></u></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">In a huge mixing bowl start working the 10 lbs of mesa with your hands. (10 minutes or so)<o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Add: 2.25 lbs of lard (Ratio- 1 lb for every 4 lbs of mesa) Knead into dough<o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Add: 1 tsp of Baking powder<o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Add secret ingredient: Manteca De Puerco- ½ pint of Pork fat (store # 623-925-5676)<o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Add: 2-3 TBL salt or more depending on your taste- (don’t put salt until dough is ready)<o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Mix an mix and mix until it's light and fluffy. You can test it by dropping a little bit into a glass of water, when it doesn't sink to bottom, it's done. <o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Make a well with the dough (like a volcano hole):<o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Add 3 cups of meat broth one cup at a time, mixing in between (room temp broth)<o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Add 2 cups of Chili Sauce<o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">The dough will be like thick mashed potatoes and should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.<o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Side Note: salt will give taste to your bland dough; however having too much salt will not taste well. Also, take into consideration how salty your broth may be if you added a lot of salt while cooking your meat.<o:p></o:p></span></span></div>
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<u><span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Chili Sauce:<o:p></o:p></span></span></u></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Boil a big pot of water. Add one bag of chili for every 10 lbs of mesa. Place a plate on top to hold chili down. Boil chili until stem easily pulls apart with seeds. (will make two batches with blender)<o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Place chili’s ¾ full in blender, add 4-5 cloves of garlic and 1 full small onion cut in half. Add 1 tsp of salt. Add water from chili to cover all the chili’s and blend in the blender until able to strain the chili. (not to thick and not to thin) Use a strainer to strain the chili and press down with a spoon to get all the liquid from the chili’s. (throw out the stuff that is left in the strainer)<o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Note: will use the chili sauce for the dough (masa) and meat<o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Cooking:<o:p></o:p></span></span></div>
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<span style="font-family: Calibri,sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Prepare a big heavy pot with several cups of water at the bottom covered with something with holes in it to let the steam out. You don’t want the tamales to sit in the water. Stand the tamales upright to fill the pot. Cover with a damp dishrag then cover the pot with lid. Steam for about 1 hour. Make sure you don't run your pot out of water. You'll be able to tell by the amount of steam escaping the lid. When the steam is less, add more water. You know they're done when you house smells like tamales!!</span></span></div>Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com2tag:blogger.com,1999:blog-9103796333887702132.post-54256607392633404922011-12-04T12:06:00.000-08:002011-12-04T12:07:10.207-08:00Chille Rellenos QuicheThanks to Lesley B. for having a cooking party 12/4/11 here's some items we made:<br />
<br />
Ingredients<br />
8 large eggs (we used 6 because we didnt have 8 this time and it was fine)<br />
1 cup sour cream<br />
1/4 teaspoon salt<br />
2 drops tabasco sauce<br />
2 cups Monterey jack cheese, shredded<br />
2 cups cheddar cheese, shredded<br />
8 ounces chopped green chiles, undrained<br />
<br />
Directions<br />
Pre-heat oven to 350. Place mold on perforated baking sheet. Beat eggs, sour cream, salt, and pepper sauce in mixing bowl with wisk. Stir in cheeses and chilies. Pour into mold. Bake uncovered about 45 minutes until set in the center. Let cool 5 minutes before cutting.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MGuK3VgWcOA/TtvSj3fh_7I/AAAAAAAAAK8/luO17HnbsGo/s1600/Chille+Rellenos+Quiche.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="380" src="http://4.bp.blogspot.com/-MGuK3VgWcOA/TtvSj3fh_7I/AAAAAAAAAK8/luO17HnbsGo/s640/Chille+Rellenos+Quiche.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Couldn't snap a picture fast enough! Always popular and delicious.</td></tr>
</tbody></table>Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-4276978430208372822011-11-23T01:02:00.000-08:002014-03-15T00:19:53.339-07:00Thanksgiving..I intended this post to be about my wonderful {semi}homemade stuffing...<br /> <br />
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...but I didn't really like the finished product! I did like my other creation, however, pictured below :)<br /><br />
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<tr><td class="tr-caption" style="text-align: center;">I mean..</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-fPljgQIyOW0/Tsy2jgRuEnI/AAAAAAAAAKw/G9036WJCX0M/s1600/IMAG2774.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-fPljgQIyOW0/Tsy2jgRuEnI/AAAAAAAAAKw/G9036WJCX0M/s640/IMAG2774.jpg" hda="true" height="640" width="382" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Isn't he cute?</td></tr>
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Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-69455631752377137752011-11-20T11:29:00.000-08:002014-03-15T00:24:08.149-07:00Corn Salsa! <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-D0ceKO4Aiq0/TslW7tzatAI/AAAAAAAAAHg/i2_tq2E6H0A/s1600/corn+salsa2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-D0ceKO4Aiq0/TslW7tzatAI/AAAAAAAAAHg/i2_tq2E6H0A/s320/corn+salsa2.jpg" hda="true" height="320" width="216" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Corn Salsa</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">If you have ever been to Chipotle, you may have seen or tried their corn salsa - I <i>always</i> get it there. I was searching the internet for a recipe I could make at home and stumbled upon </span><a href="http://thepioneerwoman.com/cooking/2009/08/fresh-corn-avocado-salsa/" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Pioneer Woman's corn salsa</span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here I attempt to make it myself...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Ingredients</span> (adjusted slightly from the original)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 ears Sweet Corn</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 whole Very Firm Avocados, Diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Red Onion, Diced (use 1/2 if you aren't an onion person, red onions are very strong!)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Jalapeno, Seeded And Finely Diced (leave seeds in for extra heat!)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Hot Chili Pepper, Seeded And Finely Diced (that's what the recipe calls for, I used a red bell pepper)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 to 2 whole Juice Of Lime</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Plenty Of Chopped Cilantro..nay, tons!!! I love cilantro!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt To Taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon Sugar (optional)</span><br />
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<a href="http://1.bp.blogspot.com/-WvaTZ09pXG0/TslUZeralMI/AAAAAAAAAHQ/66wtOJ_EhEk/s1600/IMAG2545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-WvaTZ09pXG0/TslUZeralMI/AAAAAAAAAHQ/66wtOJ_EhEk/s640/IMAG2545.jpg" hda="true" height="382" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions</span><br />
<span style="font-family: Arial;">1. Gather all ingredients, make sure everything is washed, dry and ready to go. </span><span style="font-family: Arial;">You will need a nice sharp chef's knife or other knife for slicing and dicing. </span><span style="font-family: Arial;">Sturdy cutting board and other tools/gadgets</span><br />
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<span style="font-family: Arial;">2.Cook corn in the microwave for 5 minutes. I placed mine in my Demarle large round mold and covered it with my Demarle octagonal silpat (comparable to a casserole dish and lid)..let cool </span><br />
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<span style="font-family: Arial;">3. I then start with the onion, just get it over with tears and all. Chop it up! Place in mixing bowl (I love my Demarle mixing bowl, it has a handle to hold which is perfect for mixing which you will do soon..)</span><br />
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<span style="font-family: Arial;">4. Dice red bell pepper and combine with onion</span><br />
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<span style="font-family: Arial;">5. Cut off stem of jalapeno, seed and chop (you may leave some or all of the seeds in for extra heat) Combine with onion mixture</span><br />
<span style="color: #cc0000;"><span style="font-family: Arial;">Note: wear gloves or wash hands very well after handling jalapenos, you will find out why if you do not! </span></span><br />
<span style="font-family: Arial;">6. Next is the avocado. I like to cut these in half, remove the seed then score the avocado into cubes and scoop out with a spoon, combine with other onion mixture</span><br />
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<span style="font-family: Arial;">7. Squeeze the 1-2 limes onto the onion/avocado mixture to prevent avocado browning.</span><br />
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<span style="font-family: Arial;">8. Back to the corn, simply cut off the kernels with a chef's knife and place into your mixing bowl with the other ingredients</span><br />
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<span style="font-family: Arial;">9. Chop cilantro..medium to coarsely, combine with toher ingredients. </span><br />
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<span style="font-family: Arial;">10. Lastly, add vinegar (optional), salt, sugar and refrigerate for at least 2 hours, best 24 hours later after all of the flavors combine and blend to create the best corn salsa ever!</span><br />
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<span style="font-family: Arial;">Here are some pictures</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Sweet, salty, crunchy, creamy and spicy all in one bite!</td></tr>
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Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-60626509324038084042011-10-30T19:47:00.000-07:002011-10-30T19:47:39.994-07:00Fall Baking 2011I have to admit, I have been busy with life and it's taken its toll on my cooking blog. I have to share some spooktakular pictures from a halloween party I attended. The following were made by my sister-n-la Jen. She is so creative!<br />
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<tr><td class="tr-caption" style="text-align: center;">Spider Chocolate Cupcakes </td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Demarle Pumpkin Butterscotch Double Bundt Cake</td></tr>
</tbody></table>Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-79057167087688521242009-10-10T16:05:00.000-07:002011-10-30T19:26:29.467-07:00Cheesecake, Cakeballs and Cupcakes...<div style="border-color: -moz-use-text-color; border-style: none; border-width: medium;"><span style="font-size: large;"><a href="http://2.bp.blogspot.com/_AGMShtfc5dM/StKyI2n6_hI/AAAAAAAAAFE/6J7NU1nzGOs/s1600-h/CIMG1888.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391567569087561234" src="http://2.bp.blogspot.com/_AGMShtfc5dM/StKyI2n6_hI/AAAAAAAAAFE/6J7NU1nzGOs/s320/CIMG1888.JPG" style="height: 244px; width: 320px;" /></a><span style="font-size: small;">I was happy to make the desserts for my friend Sara's bridal shower last week. It took me a while to decide on what I was going to make, I knew there had to be cheesecake. I found a great recipe in the Demarle "Families Cooking Across America" cookbook.. If you have never been to bakerella.com you must check it out sometime, that is where I got my idea for cake balls. And to top it off I made some quick, easy and delicious mini cupcakes. </span></span></div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium;"><span style="font-size: small;"><a href="http://2.bp.blogspot.com/_AGMShtfc5dM/StKtoBuJCGI/AAAAAAAAAE8/YeTgZMITAtM/s1600-h/CIMG1821.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391562607084243042" src="http://2.bp.blogspot.com/_AGMShtfc5dM/StKtoBuJCGI/AAAAAAAAAE8/YeTgZMITAtM/s200/CIMG1821.JPG" /></a>This is our flower cooling rack, let me tell you this came in very handy especially since I was baking 3 desserts at once it gave me a place to cool some of the molds and trays and free up some of my perforated baking sheets baking sheets. Everything was made using various Demarle products, I'll break it down for you starting with my most tedious dessert - the cake balls...</span></div><span style="font-size: large;"><br />
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<span style="font-size: large;"><b>Red Velvet Cake Balls</b></span><br />
<div style="border-color: -moz-use-text-color; border-style: none; border-width: medium;"><span style="font-size: large;"><a href="http://4.bp.blogspot.com/_AGMShtfc5dM/StKsxjc9FaI/AAAAAAAAAE0/gDbcgp9MwuQ/s1600-h/CIMG1824.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391561671246157218" src="http://4.bp.blogspot.com/_AGMShtfc5dM/StKsxjc9FaI/AAAAAAAAAE0/gDbcgp9MwuQ/s320/CIMG1824.JPG" style="height: 320px; width: 240px;" /></a><span style="font-size: small;"><b>PART 1 INGREDIENTS</b></span></span></div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium;"><span style="font-size: small;">-1 box of Cake Mix (Really, any cake mix will do. Sara's colors happen to be black, red and while so what better cake than Red Velvet!) </span></div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium;"><span style="font-size: small;">-3 large eggs</span></div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium;"><span style="font-size: small;">-vegetable oil</span></div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium;"><span style="font-size: small;">-1 tub frosting (I used cream cheese frosting)</span></div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium;"><span style="font-size: small;"><br />
</span></div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium;"><span style="font-size: small;"><b>PART 2 INGREDIENTS</b></span></div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium;"><span style="font-size: small;">-Baking chocolates or Chocolate Chips</span></div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium;"><span style="font-size: small;"><br />
</span></div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium;"><span style="font-size: small;"><b>TOOLS</b></span></div><span style="font-size: small;">-mixing bowl</span><br />
<span style="font-size: small;">-set of 3 spatulas</span><br />
<span style="font-size: small;">-heat resistant spatula</span><br />
<div style="border-color: -moz-use-text-color; border-style: none; border-width: medium;"><span style="font-size: small;">-any demarle mold (I used the Twist Mold) - if you don't own a demarle mold bake cake in regular baking pan</span></div><span style="font-size: small;"><a href="http://3.bp.blogspot.com/_AGMShtfc5dM/StKoQQi1A4I/AAAAAAAAAEs/EwiUXAOI_EI/s1600-h/CIMG1830.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391556701188326274" src="http://3.bp.blogspot.com/_AGMShtfc5dM/StKoQQi1A4I/AAAAAAAAAEs/EwiUXAOI_EI/s320/CIMG1830.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a></span><br />
<span style="font-size: small;">So, start by combining the cake mix, eggs and oil. Stir until well combined, my mixer came in very handy. Don't you love the bright red color? Next, Pour it into your demarle mold, I used my twist mold. Really any mold will do (large round, bundt you name it!)</span><br />
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<span style="font-size: small;">Follow the directions on your baking mix for temperature and time. When all is said and done, let the cake cook and effortlessly remove from the mold. You can see below how easily the cake is removed! Demarle bakeware require no greasing or spray prior to baking, ever. </span><br />
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<span style="font-size: small;"><a href="http://3.bp.blogspot.com/_AGMShtfc5dM/StKhha6l7aI/AAAAAAAAAEU/I4I0WJR56ls/s1600-h/CIMG1857.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391549299448737186" src="http://3.bp.blogspot.com/_AGMShtfc5dM/StKhha6l7aI/AAAAAAAAAEU/I4I0WJR56ls/s320/CIMG1857.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a><a href="http://1.bp.blogspot.com/_AGMShtfc5dM/StKjG7UJTqI/AAAAAAAAAEc/mnB04QTUqBY/s1600-h/CIMG1858.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391551043312635554" src="http://1.bp.blogspot.com/_AGMShtfc5dM/StKjG7UJTqI/AAAAAAAAAEc/mnB04QTUqBY/s320/CIMG1858.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a><a href="http://1.bp.blogspot.com/_AGMShtfc5dM/StK2U9p11FI/AAAAAAAAAFc/VRA93jb4YA4/s1600-h/CIMG1860.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391572175179600978" src="http://1.bp.blogspot.com/_AGMShtfc5dM/StK2U9p11FI/AAAAAAAAAFc/VRA93jb4YA4/s320/CIMG1860.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a></span><br />
<span style="font-size: small;">After you have ooed and awed at how beautiful your cake design is crumble it up into a bowl, see below. Add the frosting and mix until combined.</span><br />
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<span style="font-size: small;"><a href="http://1.bp.blogspot.com/_AGMShtfc5dM/StKXhgQeRGI/AAAAAAAAAEE/0OfoODXOo68/s1600-h/CIMG1875.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391538305766409314" src="http://1.bp.blogspot.com/_AGMShtfc5dM/StKXhgQeRGI/AAAAAAAAAEE/0OfoODXOo68/s320/CIMG1875.JPG" style="height: 240px; width: 320px;" /> </a></span><br />
<span style="font-size: small;">Next step is to roll the cake/frosting mixture into balls, any size you would like. The ones I made were maybe the size of a golfball.</span><br />
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<span style="font-size: small;">Place them onto your silpat on a baking sheet or a baking sheet covered in parchment paper. Place it in the freezer for at least an hour to harden. This makes your next step a lot easier!</span><br />
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<span style="font-size: small;">The next step is to melt your chocolate so you can dip and cover the cake, then roll in your choice of almonds, sprinkles, peanuts or whatever your heart desires! Cool on the same silpat/baking sheet you used before. These can be stored in the refrigerator or freezer. Below if my finished product:</span><br />
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<tr><td style="text-align: center;"><span style="font-size: large;"><a href="http://2.bp.blogspot.com/_AGMShtfc5dM/StK635z2W_I/AAAAAAAAAFs/SvkasgKqMVY/s1600-h/CIMG1882.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5391577173489769458" src="http://2.bp.blogspot.com/_AGMShtfc5dM/StK635z2W_I/AAAAAAAAAFs/SvkasgKqMVY/s640/CIMG1882.JPG" style="height: 300px; width: 400px;" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Red Velvet Cake Balls</span></td></tr>
</tbody></table><span style="font-size: large;"><span style="font-size: small;">Kudos to: <a href="http://www.bakerella.com/red-velvet-cake-balls/%20for%20my%20inspiration.">Bakerella </a>for my inspiration</span></span><br />
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<span style="font-size: large;"><b>The mini-cupcakes</b><span style="font-size: small;"> were also made from another boxed cake mix. I used my mini-muffin tray and perforated baking sheet. I used a piping bag for the frosting design. </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="http://3.bp.blogspot.com/_AGMShtfc5dM/StKSNS01F3I/AAAAAAAAADs/ZCRKeTOB-Ow/s1600-h/CIMG1880.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391532461005281138" src="http://3.bp.blogspot.com/_AGMShtfc5dM/StKSNS01F3I/AAAAAAAAADs/ZCRKeTOB-Ow/s320/CIMG1880.JPG" style="height: 240px; width: 320px;" /></a></span></div><span style="font-size: large;"><a href="http://1.bp.blogspot.com/_AGMShtfc5dM/StKTdnt6xKI/AAAAAAAAAD0/GOLJ5t-wc54/s1600-h/CIMG1881.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: small;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391533841002972322" src="http://1.bp.blogspot.com/_AGMShtfc5dM/StKTdnt6xKI/AAAAAAAAAD0/GOLJ5t-wc54/s320/CIMG1881.JPG" style="height: 240px; width: 320px;" /></span></a></span><br />
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<tr><td style="text-align: center;"><span style="font-size: large;"><img alt="" border="0" height="365" id="BLOGGER_PHOTO_ID_5391568438858889746" src="http://2.bp.blogspot.com/_AGMShtfc5dM/StKy7exkOhI/AAAAAAAAAFM/Ft1_VMVkbe0/s400/CIMG1888+%282%29.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Vanilla Mini Cupcakes with Vanilla Frosting in white and bright baby blue color</span></td></tr>
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</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span style="font-size: large;"><b>Cheesecake</b></span> </span><span style="font-size: large;"><span style="font-size: small;"> this recipe came from the Demarle "Families Cooking Across America" cookbook. Let me know if you need the recipe! Demarle products used: Flower cooling rack, magnetic measuring cups, spatula, mixing bowl, large round mold and perforated baking sheet.</span> </span></div><span style="font-size: large;"><a href="http://4.bp.blogspot.com/_AGMShtfc5dM/StFSq4vlJEI/AAAAAAAAABU/apGlgFGRirY/s1600-h/CIMG1817.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391181125679129666" src="http://4.bp.blogspot.com/_AGMShtfc5dM/StFSq4vlJEI/AAAAAAAAABU/apGlgFGRirY/s400/CIMG1817.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><a href="http://4.bp.blogspot.com/_AGMShtfc5dM/StFSISd7UhI/AAAAAAAAABM/5G0r-xFUzhM/s1600-h/CIMG1812.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391180531288986130" src="http://4.bp.blogspot.com/_AGMShtfc5dM/StFSISd7UhI/AAAAAAAAABM/5G0r-xFUzhM/s400/CIMG1812.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><a href="http://1.bp.blogspot.com/_AGMShtfc5dM/StK0zJkgKhI/AAAAAAAAAFU/HMoaGQtdNtQ/s1600-h/CIMG1839.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391570494751255058" src="http://1.bp.blogspot.com/_AGMShtfc5dM/StK0zJkgKhI/AAAAAAAAAFU/HMoaGQtdNtQ/s320/CIMG1839.JPG" style="height: 320px; width: 240px;" /> </a></span><br />
<span style="font-size: small;">The measuring cups came in very handy not only for measuring out ingredients but also for crushing the Grahams for my crust.</span><br />
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/_AGMShtfc5dM/StFZLBzhAbI/AAAAAAAAACs/KjPLuLnVBQw/s1600-h/CIMG1842.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391188274937135538" src="http://1.bp.blogspot.com/_AGMShtfc5dM/StFZLBzhAbI/AAAAAAAAACs/KjPLuLnVBQw/s200/CIMG1842.JPG" style="height: 150px; width: 200px;" /></a><a href="http://3.bp.blogspot.com/_AGMShtfc5dM/StFbGDi7CoI/AAAAAAAAAC8/TXt3u5lR3AY/s1600-h/CIMG1847.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391190388528319106" src="http://3.bp.blogspot.com/_AGMShtfc5dM/StFbGDi7CoI/AAAAAAAAAC8/TXt3u5lR3AY/s200/CIMG1847.JPG" style="height: 150px; width: 200px;" /></a><a href="http://1.bp.blogspot.com/_AGMShtfc5dM/StFcqOqp44I/AAAAAAAAADE/CwGN-bT-Wi4/s1600-h/CIMG1849.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391192109500457858" src="http://1.bp.blogspot.com/_AGMShtfc5dM/StFcqOqp44I/AAAAAAAAADE/CwGN-bT-Wi4/s320/CIMG1849.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a><a href="http://2.bp.blogspot.com/_AGMShtfc5dM/StFezNOOETI/AAAAAAAAADU/PkyZLE_oIuU/s1600-h/CIMG1862.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391194462754836786" src="http://2.bp.blogspot.com/_AGMShtfc5dM/StFezNOOETI/AAAAAAAAADU/PkyZLE_oIuU/s320/CIMG1862.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a><a href="http://1.bp.blogspot.com/_AGMShtfc5dM/StFgiweqJ3I/AAAAAAAAADc/Jnix3viZLTc/s1600-h/CIMG1865.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391196379184506738" src="http://1.bp.blogspot.com/_AGMShtfc5dM/StFgiweqJ3I/AAAAAAAAADc/Jnix3viZLTc/s320/CIMG1865.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a></span><br />
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<tr><td style="text-align: center;"><span style="font-size: large;"><a href="http://2.bp.blogspot.com/_AGMShtfc5dM/StFVF5Q7FdI/AAAAAAAAABk/lRQys_TmVvY/s1600-h/CIMG1879.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391183788698703314" src="http://2.bp.blogspot.com/_AGMShtfc5dM/StFVF5Q7FdI/AAAAAAAAABk/lRQys_TmVvY/s400/CIMG1879.JPG" style="height: 300px; width: 400px;" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The cheesecake really does not even stick to the Demarle non-stick mold.</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: large;"><a href="http://4.bp.blogspot.com/_AGMShtfc5dM/StKQRDtDDOI/AAAAAAAAADk/B7Bds8IacLY/s1600-h/CIMG1878.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391530326642330850" src="http://4.bp.blogspot.com/_AGMShtfc5dM/StKQRDtDDOI/AAAAAAAAADk/B7Bds8IacLY/s320/CIMG1878.JPG" style="height: 240px; width: 320px;" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">So easy to remove, just like your old springform pan!</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="http://3.bp.blogspot.com/_AGMShtfc5dM/StFT3yFYJZI/AAAAAAAAABc/8LlvwKrwxzE/s1600-h/CIMG1889.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="520" id="BLOGGER_PHOTO_ID_5391182446741431698" src="http://3.bp.blogspot.com/_AGMShtfc5dM/StFT3yFYJZI/AAAAAAAAABc/8LlvwKrwxzE/s640/CIMG1889.JPG" style="height: 325px; width: 400px;" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Final product for the Strawberry Cheesecake!!</span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br />
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</tbody></table><span style="font-size: large;"></span>Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-87995779089240105862009-09-19T13:48:00.001-07:002009-10-10T20:57:42.201-07:00Cookies!<div><div>My husband claims I've never made him his own batch of cookies, sad but true he usually gets a few though if I make them. Here's a batch I made to bring to a church potluck...</div><br /><div><img id="BLOGGER_PHOTO_ID_5383284123461412994" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_AGMShtfc5dM/SrVEY2_q6II/AAAAAAAAAAs/jIQnkH4FIYw/s400/CIMG1602.JPG" border="0" /></div></div><p align="center"><img id="BLOGGER_PHOTO_ID_5383284794035494514" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="http://2.bp.blogspot.com/_AGMShtfc5dM/SrVE_5E_XnI/AAAAAAAAAA0/dyVj3Af1mtQ/s400/CIMG1577.JPG" border="0" />I cooked them on the Silpat using a normal cookie recipe, no cooking spray required! <img id="BLOGGER_PHOTO_ID_5383285073764672610" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="http://3.bp.blogspot.com/_AGMShtfc5dM/SrVFQLJn5GI/AAAAAAAAAA8/htT_goyXspc/s400/CIMG1584.JPG" border="0" /></p>Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0tag:blogger.com,1999:blog-9103796333887702132.post-502841470965415992009-09-19T13:38:00.001-07:002009-09-19T13:47:46.088-07:00Recipe: Banana Nut Mini MuffinsWho hasn't had ripe bananas on hand and thought "this would make great banana bread" but then didn't do anything about it? Here's a great recipe that's easy to do, there's no excuse now!<br /><br /><div align="center"><strong><span style="font-family:verdana;">Banana-Nut Mini Muffins</span></strong> </div><img id="BLOGGER_PHOTO_ID_5383281449490207730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_AGMShtfc5dM/SrVB9NrQU_I/AAAAAAAAAAk/uFVy7Ge15u0/s400/banana+nut+mini+muffins8.JPG" border="0" /><br /><div align="left">Yield: 40 mini muffins (half the recipe for your 20 count mini muffin tray)</div><div align="left"></div><div align="left">Demarle tools: mixing bowl, mini muffin tray, perforated baking sheet, measuring cups and spoons.</div><div align="left"></div><div align="left"><strong>Ingredients:</strong><br />1/2 cup butter, softened<br />1 cup brown sugar<br />2 eggs<br />1 tablespoon vanilla extract<br />very ripe bananas, mashed<br />2 cups all-purpose flour<br />3 teaspoons baking powder<br />1/2 teaspoon salt<br />1/2 cup chopped walnuts</div><div align="left"> </div><div align="left"></div><div align="left"><strong>Directions:</strong><br />1. Preheat oven to 350 degrees F (175 degrees C).<br />2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating with each addition. Stir in banana and vanilla. In another bowl, sift together: flour, salt and baking powder.<br />3. Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into the mini muffin tray filling each cup all the way to the top or for smaller muffins fill 3/4 way to top.<br />4. Bake in preheated oven for 15-18 minutes, use toothpick to test<br />5. Cool for 10 minutes or eat hot!<br /></div><br /><br /><div align="center"><img id="BLOGGER_PHOTO_ID_5383281376161957282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 106px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_AGMShtfc5dM/SrVB48gcBaI/AAAAAAAAAAc/JH3DQblsrXQ/s400/banana+nut+mini+muffins9.JPG" border="0" />Flexible non-stick mini muffin tray, see how they don't stick!</div>Meghan, RDhttp://www.blogger.com/profile/01108520178679209013noreply@blogger.com0