tag:blogger.com,1999:blog-36987866207370483862024-03-13T20:13:32.399-05:00All You Need is Love...and a Kitchen!!Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-3698786620737048386.post-6224977519834137692020-08-03T16:03:00.002-05:002020-08-03T16:03:50.847-05:00Tamale Casserole!I recently joined a group on Facebook, <a href="https://www.facebook.com/groups/166574394790092" target="_blank">The Community Spoon</a>. Someone invited me, though I can't remember who it was. However, I am so grateful. Especially during the time of quarantining/social distancing, this community forum creates a space to connect with others. <div><br /></div><div>We each share recipes, photos of meals, spread cooking words of encouragement and have truly made it a daily part of life to fellowship together here. I consider it a "peek" inside the fridge/pantry if you will, taking inspiration from what other cooks are having for dinner. It helps me build my weekly shopping list and try new recipes, too. <div><br /><div>One of those recipes I am posting below. This recipe was shared and replicated a few times in the group. Each person adapting it a bit to fit their tastes. I have added my version here, for you to try and maybe even adapt for yourself. This one definitely deserves a spot in the regular line up. </div></div><div><ul style="text-align: left;"><li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYHhFB4rB8sOIfwRHFk01ncE3xR5AfqPllkLMUr7NdS-a6fIJCicMXsrIdmCv68ppBl4pmadggRmmHPhXFue6-FRhorwHjbRURtFuSXsF6MsQyc9yCZBMGvvIytIWltXXE_VftaESvdc/s2048/00100lrPORTRAIT_00100_BURST20200723193703056_COVER+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYHhFB4rB8sOIfwRHFk01ncE3xR5AfqPllkLMUr7NdS-a6fIJCicMXsrIdmCv68ppBl4pmadggRmmHPhXFue6-FRhorwHjbRURtFuSXsF6MsQyc9yCZBMGvvIytIWltXXE_VftaESvdc/s640/00100lrPORTRAIT_00100_BURST20200723193703056_COVER+%25281%2529.jpg" /></a></li></ul></div><div>Tamale Casserole:</div><div><br /></div><div>1 lb ground chicken (ground beef, turkey, or pork would be fine too)</div><div>1 4oz can chopped green chilies</div><div>1 4oz can tomato paste</div><div>1 4 oz can sliced black olives</div><div>1 14.5 oz can fire roasted tomatoes</div><div>1 tbsp chili powder</div><div>1 tsp paprika</div><div>1 tsp cumin</div><div>1/2 cup chicken broth</div><div>1 8.5 oz box Jiffy Cornbread Mix</div><div>1 egg </div><div>1/3 cup milk</div><div>shredded cheese and sour cream for garnish</div><div><br /></div><div>Directions:</div><div>1. Preheat oven to 400. Brown ground chicken in a large skillet. Drain off any fat. </div><div>2. Add green chilies, tomato paste, black olives, tomatoes, seasonings, and broth. Bring to a boil. </div><div>3. Pour mixture into an 8x8 baking pan or 2 quart baking dish. Set aside.</div><div>4. In a mixing bow, combine cornbread mix, egg, and milk. Pour mixture over the top of your meat mixture, spreading carefully with a spatula. Try not to mix it into the meat mixture, you want to "frost" it with the cornbread mix. </div><div>5. Bake for 25-30 minutes or until cornbread topping is cooked through. </div><div>6. Let cool then serve with cheese and sour cream. </div><div><br /></div><div>My Granny made a dish similar to this, and she added corn to the meat mixture. Try that out as an addition as well!</div><div><br /></div><div><br /></div><div><br /></div></div>Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-11750728176761716312020-04-07T18:28:00.001-05:002020-04-07T18:28:23.500-05:00Spinach Stuffed Shells!Anyone else struggling with cooking a meal every single night during COVID-19 quarantine time? I don't know if it is because I am pregnant, working from home, and actively in quarantine for 27 days and counting, but I am straight worn out when it comes to thinking through dinner.<br />
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We are trying to make enough for dinner so that we each have lunch for the next day that we can just heat up in between conference calls. Top off that with the fact that we are also buying enough groceries for at least 2 weeks at a time to limit our exposure to the outside world, this has taken some planning. Which is fine, I already do a bit of that anyway. But now I am forced to. Oh, and also I have to predict what my pregnancy cravings might be so that I don't have to whine and pout for Josh to make a quick strawberry poptart run... So that is fun.<br />
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But anyway, ramblings aside. Here is a healthy-ish vegetarian dinner that is easy to throw together and gives ya leftovers. Enjoy.<br />
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<u>Spinach Stuffed Shells</u><br />
20 Barilla jumbo pasta shells<br />
1 16oz package frozen, chopped spinach<br />
1 cup ricotta cheese<br />
1 1/2 cup Italian cheese blend, shredded and separated<br />
1 8oz can diced tomatoes<br />
2 tsp Italian seasoning<br />
2 cloves garlic, minced<br />
1 tsp onion powder<br />
salt<br />
pepper<br />
1 jar spaghetti sauce (pick your favorite one!)<br />
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Directions:<br />
1. Preheat oven to 375.<br />
2.Cook pasta shells according to directions on box. Set aside.<br />
3.. Cook spinach according to package directions. Cool and drain as much liquid as possible.<br />
4. In a large mixing bowl, combine spinach, ricotta, 1 cup Italian cheese, diced tomatoes, Italian seasoning, garlic, and onion powder. Add your salt and pepper to taste.<br />
5. Spread 1/4 cup of spaghetti sauce in the bottom of a 9x13in casserole dish.<br />
6. Fill pasta shells with a heaping tablespoon of spinach mixture. Line filling side up next to each other in your casserole dish. Repeat until you have used all the shells and mixture. Pour remaining spaghetti sauce evenly over the top of the shells.<br />
7. Cover with aluminum foil and bake 20 minutes, until sauce is bubbling. Remove from oven and sprinkle with remaining 1/2 cup of Italian cheese. Cover back up with the foil and let sit about 5 minutes until cheese has melted. <br />
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Enjoy with bread sticks and a tasty salad. Then do it all over again for day 28 of quarantine.<br />
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<br />Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-21855695570631836682020-03-21T19:59:00.002-05:002020-03-21T20:18:17.863-05:00Instant Pot Asian Tacos!So I know it is nearly April, but this post is about my 2020 semi-resolution that I set. See, I decided to skip making New Year's resolutions this year. Considering how I'll be growing a baby boy for half of it then figuring out how to parent that little boy for the other half, I felt like that was plenty to focus on.<br />
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But, I did decide that I wanted to work on keeping life simple this year. For me, that means eliminating some of the chaos in my day.<br />
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I started the first weekend of 2020 with organizing my hot mess of a pantry and facing my fear of the Instant Pot that has gone untouched in said pantry since summer of 2019.<br />
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Josh is 100% supportive of all this. If you know him, you know simple is his mantra. We shopped at Ikea for organizational pantry items, and he even led the charge with our very first scary Instant Pot meal - a tasty <a href="https://damndelicious.net/2018/06/05/instant-pot-shrimp-boil/" target="_blank">Shrimp Boil</a> recipe from Damn Delicious.<br />
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Josh also found an app that we can use to share our shopping list, recipes, and other to-do lists, <a href="https://play.google.com/store/apps/details?id=com.google.android.keep&hl=en_US" target="_blank">Google Keep</a>. This app is integrated in with our Google Home device so I can tell it to add items to my lists from anywhere in my house or from my phone and Josh will be able to see the items too!<br />
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And I went out on a limb and got a monthly subscription to <a href="http://try.infinitelyloft.com/Candace365" target="_blank">Infinitely Loft</a>, a clothing rental service. This subscription has helped me manage my maternity clothing selections - I just wear what they send me and then send back whatever I don't want to purchase, I don't even have to wash them after I wear them. Simple. I have done Stitch Fix too but I definitely enjoy this subscription much more!<br />
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It may not be a home run every day, but to date we have successfully used the Instant Pot 5 times, thus conquering the scary kitchen appliance. My pantry is still in great shape, the Keep app has proven to be a lifesaver, and I'll probably continue my Infinitely Loft subscription long after I am out of maternity clothes!<br />
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Now. On to the reason you are here. This recipe is the first Instant Pot recipe that I successfully came up with on my own after a bit of research and some trial and error. I hope you enjoy it, and that you are able to come up with ways to help make your days less chaotic too!<br />
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<u> Instant Pot Asian Tacos</u><br />
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for taco filling:<br />
1 lb ground pork (ground turkey, beef, or chicken would also work)<br />
1 cup beef broth<br />
1/2 cup uncooked long grain rice<br />
4 tbsp soy sauce<br />
3 tbsp honey<br />
2 tbsp ketchup<br />
1 tbsp minced garlic<br />
1 tsp rice vinegar<br />
1 tsp ground ginger (I use ground ginger paste)<br />
1/4 tsp sesame oil<br />
1/4 tsp ground red pepper*<br />
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for slaw:<br />
1 12 oz package Asian slaw mix (found in salad section of grocery)<br />
1/2 cup thinly sliced red, yellow, or orange bell pepper (or combo of any of these)<br />
5 scallions, thinly sliced<br />
1/8 cup rice vinegar<br />
2 tbsp olive oil<br />
1 tbsp soy sauce<br />
1 tbsp honey<br />
1 tsp sesame oil<br />
1 tsp ground ginger<br />
1/2 tsp minced garlic<br />
dash ssalt<br />
dash crushed red pepper<br />
2 tsp sesame seed<br />
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for assembly:<br />
small flour tortilla shells<br />
additional toppings: toasted sesame sticks, crushed peanuts or cashews, scallions, crispy wonton strips<br />
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<u>Directions:</u><br />
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1. Turn Instant Pot to saute setting. When it says HOT, add in your ground pork and cook until done about 7 minutes. Stir to break up as you cook.<br />
2. While meat is cooking, combine soy sauce, honey, ketchup, minced garlic, rice vinegar, ground ginger, sesame oil, and red pepper. Set aside.<br />
3. Add beef broth to Instant Pot, scraping bottom and sides to loosen any pork that is stuck to pot.<br />
4. Add rice and soy mixture to Instant Pot.<br />
5. Cover the pot and secure the lid. Make sure your valve is set to sealing. Set to manual (or pressure cook, depending on your Instant Pot model) to 4 minutes.<br />
6. While Instant Pot is cooking, combine Asian slaw mix, peppers, ad scallions in a bowl. Whisk remaining slaw ingredients together, then drizzle over slaw mix and toss until coated. Cover and refrigerate until Instant Pot is done.<br />
7. When time is up on Instant Pot, let sit for 12 minutes. Then move valve to venting. Remove lid and stir mixture. Let sit about 5 minutes on warm without the lid on and it will thicken up if it is still runny.<br />
8. To assemble, spoon pork mixture into warmed flour tortillas, top with slaw and additional topping suggestions as desired.<br />
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<i>These are also great as lettuce wraps - just sub butter lettuce leaves for tortilla shells! </i><br />
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<i>*This is a very mild heat - add more red pepper here if you would like spicier tacos. </i><br />
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Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-27540686448567744402019-09-29T19:25:00.000-05:002019-09-29T19:25:54.509-05:00Shrimp & Grits!<div>
When I am feeling stressed and overwhelmed with life, I find myself grabbing quick dinners from the prepared section of the grocery or picking up some take out. I know I am not the only one, and while this works just fine, I tend forget how good it actually is for my soul to spend some time in the kitchen, preparing a meal.</div>
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The mindlessness of chopping veggies, the satisfaction of seeing sausage crisp up, and the overall pride of having put together something that tastes so good, well - that's just good for my spirit. So pour yourself a glass of wine, let your worries fade away, and make yourself some good-for-your-soul soul food. </div>
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This recipe uses my <a href="http://allyouneedisloveandakitchen.blogspot.com/2017/11/sweet-heat-dry-rub.html" target="_blank">Sweet Heat Dry Rub</a> and the good thing about that is that the dry rub is so versatile, you can use a couple tablespoons for this recipe and then save the rest in a ziploc or jar and use for other recipes that need a sweet, smoky kick. From chicken wings, to sprinkled on top of french fries, it is pretty versatile! If you don't want to make your own seasoning, feel free to sub any of you favorite cajun or bbq combo seasonings here. However, I do encourage you to try it as I think it is what makes this dish so good. </div>
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<u><span style="font-size: x-large;">Shrimp & Grits</span></u><span style="font-size: large;"> </span></div>
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<u>For the Shrimp:</u></div>
1 1/2 lbs shrimp, peeled, deveined, & tail removed<div>
4 cloves garlic, finely chopped</div>
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2 tbsp<a href="http://allyouneedisloveandakitchen.blogspot.com/2017/11/sweet-heat-dry-rub.html" target="_blank"> Sweet Heat Dry Rub</a></div>
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1 tbsp fish sauce</div>
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1 tbsp liquid aminos (or soy sauce)</div>
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1 tbsp worcestershire sauce</div>
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2 tbsp lemon juice</div>
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2 tbsp honey</div>
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1/2 a 13oz smoked summer sausage (just save the rest for breakfast one day!)</div>
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1 tbsp olive oil</div>
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1/2 a red pepper, diced</div>
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1/2 a yellow pepper, diced </div>
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8 green onions, separated</div>
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1 small vidalia onion</div>
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1/4 cup butter, melted</div>
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1 14.5 oz can fire roasted tomatoes, drained</div>
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<u>For the Grits:</u></div>
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1 cup stone ground grits</div>
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4 cups chicken stock</div>
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8 oz white cheddar, shredded</div>
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1 tsp white pepper</div>
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1 tsp smoked paprika</div>
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salt to taste</div>
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Directions:</div>
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1. In a large bowl, whisk together garlic, Sweet Heat Dry Rub, fish sauce, liquid aminos or soy sauce, worcestershire sauce, lemon juice, and honey. Add shrimp to marinade and toss to coat. Cover with plastic wrap and stick in the fridge while you prepare remaining ingredients, up to 8 hours. </div>
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2. Slice your sausage lengthwise in 3 even pieces. Dice these into 1/4 inch pieces. </div>
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3. Add sausage to a cold skillet. Turn skillet to medium and cook sausage until just browned, stirring occasionally. Remove sausage from skillet and place in a bowl. Set aside. </div>
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4. Dice green onions, separating the firmer white pieces from the green pieces.</div>
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5. Add olive oil to same skillet that you cooked sausage in. Saute pepper, white pieces from the green onion, and vidalia onion about 7 minutes on medium. Remove vegetables and add to the bowl with sausage. Set aside.</div>
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6. Prepare grits according to package directions, using chicken stock in place of water. Once grits are finished, stir in all but 1 tbsp of green onion that you have set aside, cheddar, pepper, paprika, and salt to taste.Set grits aside while you finish cooking the shrimp. f they thicken up too much while you are finishing the remaining ingredients, add a little chicken stock.</div>
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7. Add the melted butter to your hot skillet, then add shrimp and marinade to the skillet, making sure all the shrimp are flat and not overlapping. Cook on medium until marinade starts to boil. Flip shrimp over and reduce heat to medium low. Stir in sausages, vegetables, and fire roasted tomatoes. Cover and cook an additional 5 minutes or until heated through and shrimp is done. </div>
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8. Serve shrimp over grits and garnish with remaining green onion. Add some crusty bread to sop up all the delicious juices!</div>
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Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-43203379666516275352018-02-18T15:17:00.000-06:002018-02-18T15:17:04.618-06:00Healthier French Onion Dip!Healthy snacks are my down fall. I mean, why can't carrots taste like potato chips? I'm like most people, I have this resolution to eat better and lose a little weight in 2018. It's hard ya'll. Mainly because I really, really have this thing for potato chips <and I hate the gym.> In an effort to not back out on my resolution 1/6th of the way into 2018 I started searching for some healthier options of my fav foods. This dip is the result of one such search.<div>
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I have always loved Greek yogurt, ever since my days in <a href="http://allyouneedisloveandakitchen.blogspot.com/2013/05/steak-gyros-with-tzatziki-pickled-onions.html" target="_blank">Greece</a>, so subbing it in place of sour cream in recipes has been one of my long-standing "healthier" choices. I use the yogurt in EVERYTHING and it is one of my favorite weekday breakfasts with some fruit, granola, and a drizzle of honey. </div>
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When I saw this recipe on a blog I follow, <a href="http://www.foodfaithfitness.com/" target="_blank">Food, Faith, Fitness</a>, I tried it out and loved it. Even Josh has been requesting it and he doesn't even realize it is a healthier, protein-packed substitute for his store bought brand. I tweeked the recipe just a tad to my own preferences and this is what I ended up with. I even swapped out my regular Ruffles chips for the baked version. Progress, y'all!</div>
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Now, I will warn you. This recipe takes a bit of time but it is so worth it and you are left with plenty of dip to last you through those afternoon munchies. It is easy though! The hard part is just waiting for your onions to caramelize so that you can mix it up and serve it! I like to make it on a weekend when I am lounging around doing other things around the house and can just pop in to check on the onions every so often - they don't like being fussed over anyway. </div>
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Don't skimp out and try to rush the caramelizing process - this is one of those good things that takes time. This dip is so tasty and addicting because the onions really develop their flavors. Oh, and because of that super creamy Greek yogurt business we talked about earlier. I have included a picture of how your onions should look below, so that you don't pull them out of your skillet too soon! And don't be overwhelmed when you are cutting the onions and think, "that's way too much onion for this dip - they cook down and reduce quite a bit by then end of the caramelizing process. Happy, <i>healthier</i> snacking!</div>
<div>
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<div>
<u>Healthier French Onion Dip</u></div>
<div>
<i>slightly adapted from <a href="https://www.foodfaithfitness.com/easy-greek-yogurt-french-onion-dip/" target="_blank">Food, Faith, Fitness</a></i></div>
<div>
<br /></div>
<div>
2 vidalia sweet onions, thinly and evenly sliced</div>
<div>
1 white onion, thinly and evenly sliced</div>
<div>
3 1/2 tbsp olive oil</div>
<div>
1 1/4 plain Greek yogurt (I use Fage 0%)</div>
<div>
4 oz cream cheese, softened</div>
<div>
1 tsp honey</div>
<div>
2 tsp minced garlic</div>
<div>
1 tsp smoked paprika</div>
<div>
salt and pepper to taste </div>
<div>
<br /></div>
<div>
Directions:</div>
<div>
1. Heat olive oil in a large non-stick skillet over medium-low heat. Add onions to warm skillet and toss to coat with olive oil. Cook uncovered for about 1 hour until onions are a nice, golden brown. Stir occasionally and keep an eye on them. Reduce heat a bit if onions start to burn. </div>
<div>
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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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwWrpCfxVfp_hCrxvyFFjRxgQEO58ccJ7Al9I2JCT9GifhdUZBaaw8VGkWnMnhrsUXGVGUz6wbZH6jJ2KJOMzDFHlHdr4vT40o8qIKhm9EhQ2WxsizmwGYbBIKVbjHny6sgNbfOSn_FA/s1600/Caramilized+onions.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwWrpCfxVfp_hCrxvyFFjRxgQEO58ccJ7Al9I2JCT9GifhdUZBaaw8VGkWnMnhrsUXGVGUz6wbZH6jJ2KJOMzDFHlHdr4vT40o8qIKhm9EhQ2WxsizmwGYbBIKVbjHny6sgNbfOSn_FA/s320/Caramilized+onions.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is how onions should look before garlic & paprika are added. </td></tr>
</tbody></table>
<div>
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<div>
2. Add minced garlic to onions and cook 3 more minutes until fragrant. Stir in paprika and cook 1 more minute then remove ovens from skillet to a bowl to cool. </div>
<div>
3. While onions are cooling, mix Greek yogurt, cream cheese, and honey with handheld mixer until smooth.</div>
<div>
4. Fold cooled onions into yogurt mixture. Season with salt and pepper to taste. Store dip in refrigerator up to 3 weeks (we eat it much faster than this). </div>
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Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-21767170495133522832017-12-20T17:00:00.000-06:002017-12-20T17:00:19.474-06:00Triple Chocolate Pound Cake with Peppermint Cream & Dark Chocolate Ganache! What is better at Christmas time than tasty smelling desserts baking away in the oven? I would say loading those desserts up with chocolate and then kissing them with peppermint.<br />
<br />
This pound cake is perfect for snacking on late at night while gazing at the twinkling lights of your Christmas tree. Trust me, I have tested that out. The triple chocolate comes from the cocoa in the bread, the chocolate pudding, and the chocolate chips - the dark chocolate ganache finishes it off for an extra kick of chocolate at the end!<br />
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For a festive party idea, slice it in half lengthwise and serve it on a pretty platter for bite sized portions. You can also add some sprinkles to the top of the ganache before it sets, or drizzle with melted white chocolate for an extra pretty presentation.<br />
<br />
The peppermint cream portion of this recipe is my Peppermint Buttercream Frosting - it is a HIT this time of year. This recipe only calls for 3/4- 1 cup of the recipe, but the recipe makes 2 cups. You can double this pound cake recipe and make an extra one to gift, or just save the remaining frosting in an airtight container for up to 3 weeks in the fridge and use it to frost some sugar cookies or brownies sometime!<br />
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<br />
This bread does require a bit of time to cool before you can add the peppermint cream to the top. You do not want to frost it at all while it is warm or you will end up with a disappearing cream layer as it will melt easily and soak into the cake. Also, after adding the peppermint cream to the top be sure to refrigerate at least 1 hour to let the cream layer set before making the ganache and drizzling on top so that you have 2 nice, distinct layers between the cream and ganache.<br />
<br />
Triple Chocolate Pound Cake with Peppermint Cream & Dark Chocolate Ganache<br />
<br />
1/2 cup unsalted butter<br />
2 eggs<br />
3/4 cup full fat sour cream<br />
1 1/4 cup flour<br />
1/4 cup cocoa powder<br />
1 3.4oz package instant chocolate fudge (or chocolate) pudding<br />
1/2 tsp baking powder<br />
1/4 tsp baking soda<br />
1/4 tsp salt<br />
3/4 cup sugar<br />
2 tbs milk<br />
1/2 cup mini dark chocolate chips<br />
<br />
Topping:<br />
3/4 cup- 1 cup <a href="http://allyouneedisloveandakitchen.blogspot.com/2016/12/peppermint-buttercream-frosting.html" target="_blank">Peppermint Buttercream Frosting</a><br />
<br />
Ganache:<br />
2/3 cup dark chocolate chips<br />
1/4 cup heavy cream<br />
1 tbsp butter, softened<br />
<br />
Directions:<br />
<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">Directions:<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">1. Preheat oven to 350.
Generously butter the sides and bottom of a 9" x 5" loaf pan, be sure
to get into the corners too!<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">2. Cream sugar and butter in
standing mixer until light and fluffy, about 5 minutes. Add the eggs and beat
for another 2 minutes.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">3. Add the chocolate pudding
mix and beat well, then add the sour cream and beat for another minute. <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">4. In a separate large bowl mix
the flour, baking powder, baking soda, cocoa, and salt. <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">5. Add the flour mixture and
milk to the batter a little at a time, alternating between flour and milk. Mix
well in between each addition. Do not over mix. Fold chocolate chips in with a
spatula. <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">6. Pour the batter into your
loaf pan. Bake for 45-55 minutes or until toothpick inserted to center comes
out clean. Let cool in pan on a wire rack about 15 minutes. Slide a butter
knife around the edges of the pan then using a plate, invert the pan and
release the bread from the pan. Flip it back over and continue to cool on the
wire rack. <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">7. Once bread has cooled,
spread peppermint buttercream over the top, just to the edges. Stick in the
refrigerator for at least 30 minutes to allow buttercream to firm up.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">8. While buttercream is
setting, prepare the ganache. Microwave the heavy cream in a bowl for 30
seconds. Pour warm cream over the chocolate chips and stir until all the chips
have melted. Add butter and stir until it has melted. <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">9. Slowly pour ganache over the
cream layer, carefully spreading until top is evenly covered. It's ok to allow
some to drip over the sides. Refrigerate another 30 minutes or so before
serving, or until ganache is set. <o:p></o:p></span></div>
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<br />Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-72954002669366220182017-11-12T12:26:00.000-06:002017-11-12T12:28:22.961-06:00Sweet Heat Dry Rub! This recipe is my go to dry rub recipe for basically any type of meat! Sometimes I will ask Josh what he wants for dinner and he will reply, "anything with that dry rub." I always know exactly what he is talking about. I make up a big batch of it and store it in a big jar or in single re-purposed seasoning jars so we have it ready to go for a quick dinner.<br />
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All ya gotta do is toss your meat in a couple tablespoons of olive oil, then put 1/8-1/4 cup of dry rub in a ziploc (depending on how much meat you have), toss your meat in it, and then grill or bake it up.<br />
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We love it on chicken wings, bone in chicken, pork chops, ribs, and even shrimp! It is also great as a seasoning just sprinkled over potatoes or veggies. Get creative!<br />
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<u><br /></u>
<u>Sweet Heat Dry Rub</u><br />
<br />
1/2 cup brown sugar<br />
2 tbsp smoked paprika<br />
2 tbsp chili powder<br />
2 tsp onion powder<br />
1 tsp garlic powder<br />
1 tsp cumin<br />
1 tsp salt<br />
1/2 tsp ground red pepper<br />
<br />
Directions:<br />
1. Mix all spices together. Store in a jar for up to 2 years. Mine never lasts this long!<br />
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<br />Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-64304897905720321362017-11-04T14:38:00.000-05:002017-11-04T14:39:33.330-05:00Spicy Salmon Bowls!This is a regular favorite around here. I am all about some bowl-style dishes. And it's healthy. And it packs up well for lunch the next day. An all around winner in my book. Omit any of the toppings that you don't care for. I was a tad apprehensive about the jalapeno but just a few bites of it really did compliment the dish - an the avocado really cools things off!<br />
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Try it out for a healthy lunch or dinner option and I encourage you to add or omit ingredients as you see fit!</div>
<br />
<br />
<u>Spicy Salmon Bowls</u><br />
For the Sauce:<br />
2 tsp butter<br />
1 garlic clove, minced<br />
3 tbsp honey<br />
1 lime, juiced<br />
3 tbsp soy sauce<br />
1/8 tsp ground red pepper<br />
1 tsp cornstarch + 2 tsp water<br />
<br />
For the Salmon:<br />
4 pieces salmon<br />
salt<br />
pepper<br />
garlic powder<br />
Chinese five spice<br />
<br />
For Serving:<br />
cooked white or brown rice<br />
cooked edamame<br />
avocado, sliced thin<br />
fresh jalapeno, sliced thin<br />
green onion, chopped<br />
<br />
<br />
Directions:<br />
1. Preheat oven to 400. Season salmon on both sides with salt, pepper, garlic powder and Chinese five spice. Cook on a baking sheet for 12-15 minutes.<br />
2. While salmon is cooking, make sauce. Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Add honey, lime juice, soy sauce, and ground red pepper and bring to a boil. Combine cornstarch and water. Add cornstarch to sauce and cook until thickened, just a minute or 2. Remove from heat.<br />
3. To assemble the bowls, spoon a couple spoonfuls of rice and edamame into bottom of bowl. Top on one side with flaked salmon, and on the other side with the sliced avocado. Add desired amount of jalapeno slices and green onion. Drizzle the sauce over top before serving.Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-39603904581654415272017-10-29T15:10:00.000-05:002017-10-31T10:57:06.463-05:00Crock Pot Dorito Chicken Nachos w/Cheese Sauce! Let's talk about using Doritos in place of tortilla chips. My mind is blown that this isn't done more often. Doritos are basically a staple of my childhood so this recipe hits the nostalgia button pretty hard. There are also a TON of Dorito flavors these days, but I am partial to the nacho and cool ranch version. Use any of them here. They would all work. Or be lame and just use regular tortilla chips. That would work too, I suppose.<br />
<br />
This crock pot chicken really can be used for anything - chicken wraps for lunch, quesadillas, burritos, enchiladas, tacos.You get the picture. It is super easy and the cool thing is, once you remove the chicken from the crock pot you just add the cheese to the juices that remain for a super yummy sauce to serve atop your creation. You could even make the chicken and then split it up for a couple different dinner dishes for the week!<br />
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I have included some nacho toppings that we prefer but you can really make this dish your own. It's totally versatile!<br />
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<u>Crock Pot Dorito Chicken Nachos</u><br />
3lbs boneless, skinless chicken<br />
1 1.25 oz taco seasoning packet<br />
1 14.5 oz can diced tomatoes<br />
1 4 oz can diced green chili<br />
1lb Velveeta cheese, cubed<br />
<br />
For the nachos:<br />
Doritos<br />
pinto or black beans<br />
corn<br />
jalapenos<br />
black olives<br />
shredded lettuce<br />
sour cream<br />
guacamole<br />
<br />
<br />
Directions:<br />
1. Place chicken, taco seasoning, diced tomatoes, and diced green chili in a crock pot and cook on high for 4 hours or low for 8 hours.<br />
2. Remove chicken from crock pot, leaving the juice in the crock pot. Shred chicken with a fork and set aside.<br />
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3. Add Velveeta to the crock pot and stir until melted. May take a few minutes. Turn crock pot off once cheese is melted.<br />
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4. Build your dish! Top Doritos with the chicken and any of the topping items you choose. Drizzle the cheese sauce over top!Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-1836640887641011512017-10-26T17:00:00.000-05:002017-10-26T17:00:05.752-05:00Roasted Butternut Squash Soup!Fall. It is absolutely my most favorite season. I am nuts about all things fall, and I am pretty sure I blog about them around this time every year. This soup SCREAMS fall at ya. And this Halloween, it is the only thing I want screaming at me. No haunted houses or scary trail rides for this girl. Don't be put off by the pureed nature of it. Josh was skeptical too, but I took a chance and made it anyway and he really liked it. The extra toppings you add at the end before serving make the dish, and they break up any texture issues any of you may have. It's velvety, smokey, sweet, and savory. Lots of things going on in this simple dish.<br />
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<u>Roasted Butternut Squash Soup</u><br />
2 medium sized butternut squash (roughly 1-1.5lb each), peeled, seeded, and cut into 1 inch cubes<br />
2 red bell pepper, seeded and chopped<br />
1 yellow onion, chopped<br />
3 cloves fresh garlic, roughly chopped<br />
1 package bacon, divided and roughly chopped<br />
2 tbsp olive oil<br />
1/2 tsp dried thyme<br />
1/2 tsp dried sage<br />
3 cups vegetable broth<br />
1/2 cup heavy cream<br />
salt and pepper to taste<br />
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Toppings:<br />
candied pecans<br />
goat cheese<br />
chives<br />
bacon crumbles <br />
croutons<br />
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Directions:<br />
1. Preheat oven to 400. In a large bowl, toss squash, bell pepper, onion, garlic, 1/2 of the bacon, olive oil, thyme, and sage together until combined. Spread on a large baking sheet or roasting pan. Roast for about 40 minutes, tossing once halfway through. Add additional time if squash is not cooked all the way through. It should be fork tender.<br />
2. While veggies are roasting, cook remaining 1/2 package of bacon pieces. Remove to a paper towel lined dish to remove excess grease.Set aside<br />
3. Once veggies are done, add them to a blender. Slowly add in vegetable broth, blending a bit at a time until well pureed. I have a ninja blender that this all fits into, but you can do it in batches if needed.<br />
4. Pour soup into a large soup pot and add heavy cream. Cook through, until hot. Add salt and pepper to taste.<br />
5. Serve soup topped with your choice of toppings. I recommend them ALL. That's my favorite part!<br />
6. Serve cooled soup in an airtight container up to one week.<br />
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*Note: bacon, cream, and goat cheese can all be omitted for vegan/vegetarian option.Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-74838695559397387552017-10-23T09:30:00.000-05:002017-10-23T09:30:08.442-05:00Quiche Lorraine!Breakfast for dinner is one of my favorite cozy options, and this quiche is perfect for that! It is so easy to make and bonus is that leftovers double as breakfast the next day! If you are fancy, feel free to make your own pie crust. I choose to let Pillsbury do that for me for quick dinner options like this. Also, the better the quality of cheese you purchase, the better this dish will be so I would splurge and get something from the fancy cheese section too! Serve this quiche with a green salad for a perfect dinner (or breakfast) (or brunch) (or lunch) selection. We also really enjoy quiche on Christmas morning - and this recipe is ideal because you can make the quiche the day before, refrigerate it, and then just heat it up in the morning! <div>
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<u>Quiche Lorraine</u></div>
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1 9inch pie crust (I like Pillsbury, usually found near the eggs/canned biscuit dough)</div>
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6 slices of bacon</div>
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1 white onion, finely chopped</div>
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5 eggs</div>
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1 cup whole milk</div>
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1 cup half and half</div>
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2 tsp dried thyme</div>
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4 oz parmesean, romano, or asiago cheese (or use a blend of any/all of these)</div>
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1 tbsp chives, chopped</div>
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salt and pepper (dash of each)</div>
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Directions</div>
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1. Preheat oven to 375 degrees. Lay pie crust over a deep 9 inch pie dish and prick the bottom of it with a fork. Partially bake the crust for 15 minutes. Remove from oven and sit it in your microwave to keep warm</div>
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2. Fry the bacon in a skillet over medium heat until crispy. Remove bacon from pan and drain on a paper towel until cool, then chop it up. Reserve the bacon fat in the skillet.</div>
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3. Add the onion to the bacon fat and cook until softened, about 5 minutes. Stir in the thyme and mix well. Cook an additional minute until fragrant. Remove from heat and drain any liquid. Add chopped bacon to the skillet and set aside. </div>
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4. In a large bowl, whisk together the eggs, milk, half & half, chives, salt, and pepper.</div>
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5. Sprinkle the cheese into the bottom of the pie crust. Then top with the onion mixtures. Slowly pour egg mixture over the top of the onion mixture. Do not stir, the egg will soak down into the cheesey goodness. Do not over fill the pie crust, you should be filled up to about 1/2 an inch from the top of the crust. Discard any excess egg mixture if your crust is too full. </div>
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6. Bake until top of the quiche is slightly browned, about 50-60 minutes, until a knife inserted into into quiche comes out clean and center of quiche doesn't jiggle. Center should be soft but still set. </div>
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7. Remove quiche to a baking rack and let cool 10 minutes before cutting into it. </div>
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Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-75318273593500969062017-10-18T12:00:00.000-05:002017-10-18T12:00:07.116-05:00Sweet & Sour Chicken!This sweet and sour chicken has a light breading on it, just enough to absorb the sweet tangy sauce. It is much lighter than what you would order as Chinese takeout, making it a healthier option! The recipe for the sauce makes about 1 1/2 cups, I usually use about 1/4 to 1/2 a cup because I like lighter sauce too, but you can use as much as you like - or serve it on the side just to dip the chicken in. Store the remaining sauce for the next time you make this dish if you don't use it all. Stores well in an air tight container, up to 3 weeks. I recommend serving this dish with white or brown rice and steamed broccoli! Mmmm.<br />
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<u>Sweet & Sour Chicken</u><br />
2 lbs boneless, skinless chicken breasts, pounded to 1/2 thickness and chopped into bite size pieces, about 1 inch<br />
1/3 cup cornstarch<br />
2 tbsp oil<br />
1 red bell pepper, chopped in 1 inch chunks<br />
1 green bell pepper, chopped in 1 inch chunks<br />
1 white onion, chopped in 1 inch chunks<br />
1 20oz can pineapple chunks (reserve juice for the sauce)<br />
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<u>For the sauce</u><br />
3/4 cup sugar<br />
1/2 cup apple cider vinegar<br />
2 tbsp soy sauce<br />
1 tsp garlic powder<br />
1/2 tsp salt<br />
1/2 tsp onion powder<br />
1/2 cup ketchup<br />
1/4 cup pineapple juice (from pineapple above)<br />
1/4 cup orange juice (or sub water)<br />
1 tablespoon cornstarch + 2 tbsp cold water<br />
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1. To prepare the sauce, add sugar, vinegar, soy sauce, garlic powder, salt, onion powder, ketchup, pineapple juice, and orange juice (or water) to a medium sauce pan. Stir and bring to a bowl. In a small bowl, whisk cornstarch into cold water until dissolved. Add to the sauce and stir until thickened, then reduce to low heat.<br />
2. Toss chicken pieces in cornstarch, I use a big ziploc bag to do this.<br />
3. Heat oil in a large skillet over medium heat. Once the skillet is hot, add coated chicken and saute about 5-6 minutes until cooked through. I use tongs to flip the pieces if needed. Once chicken is cooked through, remove with tongs to a paper towel lined dish to absorb excess oil.<br />
4. Add red pepper, green pepper, onion, and pineapple to skillet. Saute about 5 minutes, just until veggies are a tad soft. I like them still a bit crisp and bright in color.<br />
5. Add chicken back to the skillet and reduce heat to medium low. Add sauce, 1/4 cup at a time, to chicken until you have reached desired about of sauce. Stir to coat well. Serve hot with white or brown rice!<br />
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<br />Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-65220854716025168612017-09-18T17:34:00.000-05:002017-09-18T17:34:03.256-05:00Butterscotch Muffins!I know I am not the only one that gets excited about some fall time baking. The proof is in all the Facebook shares of different fall recipes I see as I am scrolling through my feed! Pumpkin this, apple that. Cinnamon frosting, cider punch. I am totally with ya'll. Fall lends us many of the best flavors. <div>
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This muffin is a nice addition to fall baking because it doesn't contain pumpkin or apple. Diversify your flavors by adding a little butterscotch into the mix. Also, let's talk about this muffin. It is my opinion that the whole "muffin" title is really just an acceptable name for eating a cupcake for breakfast. You do you, boo. I ate one of these things just this morning - I recommend it warmed in the microwave a good 30 seconds and served with a dollop of butter. This recipe is slightly adapted from one over at MelanieMakes.com.</div>
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<u>Butterscotch Muffins</u></div>
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2 cups all-purpose flour</div>
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1 cup sugar</div>
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1 3.4 oz box instant butterscotch pudding</div>
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1 3.4 oz box instant vanilla pudding</div>
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2 tsp baking powder</div>
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1 tsp salt</div>
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1 cup water</div>
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4 eggs, beaten</div>
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3/4 cup unsweetened applesauce</div>
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1 tsp vanilla </div>
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Topping:</div>
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1/3 cup sugar</div>
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1/3 cup light brown sugar</div>
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1/2 cup chopped pecans</div>
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2 tsp cinnamon</div>
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2 tsp vanilla</div>
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Directions:</div>
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1. Preheat oven to 350. Prepare 20 muffin tins with a paper cupcake holder.</div>
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2. In a large bowl, whisk flour, sugar, pudding mixes, baking powder, and salt. </div>
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3. Add water, beaten eggs, applesauce, and vanilla. Stir until combined but do not over mix.</div>
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4. Scoop batter into muffin cup, filling 3/4 full.</div>
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5. In a separate bowl, make topping by combining all topping ingredients. Be sure to mash the brown sugar until no large chunks remain of it. </div>
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6. Put a generous spoonful on top of each muffin, trying to cover the complete top of the batter.</div>
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7. Bake for 20-24 minutes or until toothpick inserted comes out dry.</div>
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8. Let cool in the pan a couple minutes until you can remove them to a wire wrack to cool completely. Or just eat them warm! </div>
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*Tip- store in an airtight container with one piece of sandwich bread on top - this will help keep them from drying out. </div>
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*Tip 2 - microwave for 30 seconds and serve with butter - my favorite! </div>
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Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-39951512512281805582017-09-07T17:43:00.001-05:002017-09-07T17:43:52.434-05:00Garlic Parmesan Chicken Wings!It is FOOTBALL time in Tennessee, officially - and the Vols are 1-0 which is always better than 0-1. The Titans also have a *hopefully* promising season ahead of them, and DeMarco Murray is on my fantasy team so that is a win/win. . This pigskin lovin' chick is so pumped to cheer on her teams. In addition to yelling at the tv on Saturdays and Sundays in the fall, I am typically posted up in the kitchen prepping some tasty football food. Wings are hands down, my go-to favorite football food. I would eat them allllll the time if I could. I like them mess, and sticky and just a touch crispy. These wings fit right there in that category.<br />
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<u>Garlic Parmesan Chicken Wings</u></div>
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2 lbs chicken wings and drums</div>
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5 tbsp olive oil, separated</div>
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1 tsp salt</div>
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1 tsp pepper</div>
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1tsp smoked paprika, separated</div>
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3 tbsp butter</div>
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4 garlic cloves, minced</div>
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4 tbsp Parmesan cheese, shredded, separated</div>
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1/4 tsp ground red pepper</div>
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Directions:</div>
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1. Preheat oven to 400. Pat chicken dry with a paper towel.</div>
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2. Place chicken in a large bowl or ziploc bag. Drizzle with 2 tbsp olive oil and sprinkle with salt, pepper, and 1/2 tsp of smoked paprika. Toss chicken around to coat it.</div>
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3. Place chicken on a baking pan lined with aluminum foil or you can use a wire rack lined pan. </div>
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4. Bake for 40 minuets, flipping the chicken with tongs halfway through baking.</div>
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5. While chicken is baking, make the garlic sauce. In a medium saucepan, heat the butter and remaining 3 tbsp of olive oil over medium heat. Once butter is melted, add the garlic to the pan and cook 2 minutes until you get a strong smell of the garlic.</div>
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6. Next, add 2 tbsp of Parmesan cheese, remaining 1/2 tsp of smoked paprika, and ground red pepper. Stir to combine and cook 2 more minutes. </div>
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7. When chicken is done, turn broiler to high and let chicken brown for another 10 minutes. </div>
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8. Remove chicken from oven and place in a large bowl. Pour garlic sauce over top and toss with tongs to coat. </div>
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9. Top the wings with the remaining 2 tbsp of Parmesan cheese and serve! </div>
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<br />Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-52106411923279960842017-09-02T15:03:00.000-05:002017-09-02T15:03:09.688-05:00Pickle Dip!I have really been trying to up my appetizer game here lately by finding out-of-the-box dips to take to get-togethers, especially with football season right around the corner. This dip is addicting and super quick and easy to make for last minute guests. I love it with pretzel chips or rods!<br />
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<u>Pickle Dip</u><br />
1/2 cup dill pickles, finely chopped<br />
1/2 cup sweet gherkin pickles, finely chopped<br />
8 oz whipped Philadelphia cream cheese, softened<br />
1 tsp onion powder<br />
1 tsp garlic powder<br />
1 tbsp dill pickle juice<br />
1/2 tbsp gherkin pickle juice<br />
3 tsp fresh dill, minced<br />
salt and pepper to taste<br />
<br />
1. Combine all ingredients. Add more pickle juice if you desire a thinner consistency.<br />
2. Refrigerate 1 hour. Serve with pretzels.Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com1tag:blogger.com,1999:blog-3698786620737048386.post-46379000232387276972017-08-14T09:30:00.000-05:002017-08-14T09:30:11.256-05:00Pineapple Salsa with Sugar & Spice Chips!<div class="separator" style="clear: both; text-align: left;">
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You know that pineapple that is pre-cut in the produce section of Kroger? Packaged in the little clear shells with all the other tasty looking fruit? The one that looks so good it always finds its way into your shopping cart - only to get home and disappoint you because it has leaked its juices all over your car? And then when you are prepared to eat it and you bite into it, it is too sour, too hard, or just not as juicy as you were expecting? This recipe is PERFECT for that mediocre pineapple.</div>
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The addition of the cilantro, onion, garlic, and lime in this salsa pair well with the pineapple. The jalapeno gives it a little kick - then that honey just ties it all together! For an added fresh crispness, I threw in some cucumber and bell pepper. If you don't have a food processor, get one. I'm just kidding - if you don't have a food processor, you can just chop each ingredient yourself. I like everything finely chopped and then the cucumber and bell pepper to be diced a bit larger. Fix it however you like!</div>
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Now. Here is a kitchen confession for you - I am one of those people. I don't adore cilantro. It is always a deal breaker for me if it is sprinkled on top of something as a garnish. EEk. I just don't love it, so I put the bare minimum in here. Feel free to add more if you like. </div>
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I included the sugar & spice chip recipe if you would like to serve this as an appetizer, but this salsa would also be great atop pork or fish! Experiment and make it your own!</div>
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<br />
<u>Pineapple Salsa with Sugar & Spice Chips</u><br />
<u><br /></u>
For salsa:<br />
3 cups pineapple (about 1 whole pineapple)<br />
1/4 -1/2 cup fresh cilantro (I like less but if you like cilantro -add more)<br />
1/2 red onion<br />
1/2 jalapeno, seeds removed<br />
1 garlic clove, peeled<br />
juice from 1 lime<br />
1 orange bell pepper, seeds removed, diced<br />
1 tbsp honey<br />
1 small cucumber, diced<br />
<br />
For chips:<br />
10 corn tortilla shells<br />
3 tbsp sugar<br />
1 tsp allspice<br />
salt<br />
olive oil<br />
<br />
Directions:<br />
1. Combing first 6 ingredients in a food processor and pulse until desired consistency is reached.<br />
2. Add orange bell pepper, honey, and cucumber to the pineapple mixture. Drain any excess liquid. Refrigerate until ready to serve.<br />
3. For chips, preheat oven to 400.<br />
4. Stack tortillas together and cut in half, then in half again to form triangles.<br />
5. Place triangles 1/2 an inch apart on baking sheet. Do not crowd them on the pan or they won't crisp up.<br />
6. Brush a touch of olive oil on each triangle.<br />
7. Combine sugar and allspice in a small bowl.<br />
8. Sprinkle a bit of the sugar spice mixture onto each triangle, then give each a dash of salt.<br />
9. Bake for 6 minutes. Remove from oven and flip each chip. Repeat step 8 with each chip. Bake an additional 6 minutes or until brown.<br />
10. Remove from baking sheet and let cool on waxed paper or a cooling rack.<br />
11. Store in an airtight container or big ziploc bag.<br />
<br />Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-86994341335980061852017-08-12T19:29:00.004-05:002017-08-12T19:29:52.714-05:00Cast Iron Steak with Roasted Tomatoes! If you want to cook something that will make your house smell absolutely delicious and have everyone asking, "is it ready yet?" - this is what I recommend! It is easy enough for a weeknight dinner yet special enough that you will look super sassy when you pull it off! I love when I can cook in my cast iron skillet, but if you do not have one it is a-ok! Just use a deep roasting dish. We like this with a nice warm loaf of bread and balsamic dipping oil (recipe also below).<br />
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<br />
<u>Cast Iron Flank Steak with Roasted Tomatoes</u><br />
<br />
For the steak:<br />
1 1/2 - 2lbs flank steak, 1/2 inch thick (sometimes this is also labeled as "london broil or top round steak")<br />
1 tbsp oregano<br />
1 tbsp Italian seasoning<br />
1/2 tsp onion powder<br />
4 garlic gloves, peeled and crushed<br />
1/2 tsp sea salt<br />
1/4 tsp black pepper<br />
4 tbsp olive oil<br />
<br />
For the roasted tomatoes:<br />
2 1/2 cups grape or cherry tomatoes<br />
6 garlic cloves, peeled but left whole<br />
3 tbsp balsamic vinegar<br />
1 tsp oregano<br />
1/2 tsp Italian seasoning<br />
<br />
For serving:<br />
2 tbsp Parmesan cheese, grated<br />
<br />
Directions:<br />
1. Preheat oven to 400. Place your cast iron skillet on the top rack in the oven while it preheats and while you prep the ingredients.<br />
2. Place the steak and all steak ingredients in a ziploc bag. Let marinate at room temperature for 20 minutes.<br />
3. While oven is preheating and steak is marinating, toss all roasted tomato ingredients together in a large bowl.<br />
4. Spread tomatoes out on an aluminum foil-lined baking sheet. Place tomatoes on bottom rack of oven and roast for 20 minutes.<br />
5. After steak has marinated, place in the hot cast iron skillet and cook on the top rack of the oven for 7 minutes. Flip steak and cook an additional 7 minutes. Remove skillet from oven and let rest for 10 minutes before slicing, against the grain. Note: If you have a very thick steak (thicker than 1/2 inch) it may take an additional 5 minutes or so.<br />
6. Top steak with warm tomatoes and sprinkle grated cheese over the dish.<br />
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<u><br /></u>
<u>Balsamic Dipping Oil:</u><br />
<u><br /></u>
1 tbsp balsamic vinegar<br />
2 tbsp olive oil<br />
1/2 tsp oregano<br />
salt and pepper to taste<br />
<br />
Directions:<br />
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1. Combine all ingredients. Double recipe if needed. Serve with warm toasted Italian bread.<br />
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<br />Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-23242344941451786802017-07-28T17:30:00.000-05:002017-07-28T17:30:33.672-05:00Chicken Florentine Spaghetti!I stumbled across and *thought* I bookmarked this recipe, then lost it, then found it again and jotted down the ingredients super fast, then couldn't read my own handwriting so it ended up being an idea borrowed from a tasty looking recipe I saw online and then recreated from memory the best I could remember. It has become a favorite because it is so easy to keep the items on hand and just throw together on a weeknight. Josh has requested it become a regular meal and I am happy to oblige. <div>
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<div>
<u>Chicken Florentine Spaghetti</u></div>
<div>
6 oz spaghetti, cooked & drained according to directions</div>
<div>
1 lb chicken, boiled and shredded (rotisserie chicken would work too)</div>
<div>
1 egg</div>
<div>
1 cup Greek yogurt</div>
<div>
1 tsp garlic powder</div>
<div>
2 cups shredded Italian cheese </div>
<div>
12 oz frozen spinach, cooked & well-drained (squeeze as much liquid out as possible)</div>
<div>
6 oz french fried onions, separated</div>
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<div>
Directions:</div>
<div>
1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray. </div>
<div>
2.Combine all ingredients in a large bowl, reserving half of the french fried onions. </div>
<div>
3. Spread evenly into the baking dish. Sprinkle remaining french fried onions on top. Cover with aluminum foil and bake 20 minutes. Remove foil and bake another 5-7 minutes.</div>
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Enjoy! </div>
Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-75104091192774560772017-06-30T10:32:00.000-05:002017-06-30T10:32:18.607-05:00Summer Squash Casserole!Alllll day this is all I could think about. This casserole could be a summertime main dish for me, for all I care. I love it alongside grilled bbq chicken, though. It would be the perfect accompaniment to your 4th of July spread or summertime cookouts. Stop by the farmers market or local farm stand and pick up a half dozen of those yellow gourds and then go home and whip this up.<br />
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I'll admit, it doesn't photograph well but it tastes good enough that pictures don't really matter.<br />
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<br />
<u>Summer Squash Casserole</u><br />
6 medium sized yellow squash, washed and sliced 1/4 inch thick<br />
1 small onion, chopped<br />
4 tbsp butter, separated<br />
1 tbsp olive oil<br />
2 tsp garlic, minced<br />
1/2 cup sour cream<br />
1 egg, lightly beaten<br />
1 cup extra sharp cheddar cheese, shredded<br />
1/2 cup parmesan cheese, shredded and separated<br />
1 sleeve wheat Ritz crackers, crushed<br />
1 tbsp onion powder<br />
salt & pepper<br />
<br />
Directions:<br />
1. Preheat oven to 350. Spray and 8x8 baking dish with cooking spray. Heat 1 tbsp butter and olive oil in a large skillet over medium heat. Saute squash and onion for 10 minutes, tossing occasionally and seasoning well with salt and pepper. Add garlic and then cover with lid and cook an additional 15 minutes or until very soft. Roughly mash the squash up a bit and then drain excess juices.<br />
2. In a large bowl, add sour cream to squash. Taste and season with more salt and pepper if needed. Refrigerate for 10 minutes or so, until cool. If you do not let it cool, the egg will scramble when you add it to the hot squash mixture.<br />
3. Add egg, cheddar cheese, and 1/4 cup parmesan cheese to squash mixture. Spread mixture into your baking dish.<br />
4. In a microwave dish, melt 3 tbsp butter. Add crushed crackers, onion powder, and remaining parmesan cheese to the butter and stir until incorporated. Sprinkle cracker mixture over the top of the squash. Bake 35 minutes. Serve warm.<br />
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<br />Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-78105442028057671992017-06-25T20:21:00.000-05:002017-06-25T20:21:57.214-05:00Marinated Ahi Tuna with Rice Noodle Salad!If I had to choose one of my absolute favorite proteins, it would probably be ahi tuna. If there is an ahi dish on a restaurant's menu, there is no way I am leaving without trying it. There is a great seafood place in Jackson that sells some quality tuna, <a href="https://www.facebook.com/Bubba-Gandy-Seafood-Jackson-1374226882889851/" target="_blank">Bubba Gandy</a>. The first time I bought tuna and tried my hand at making it I realized just how simple it is. I prefer it rare, still cold in the center with just a sear on the outside. I definitely had to acquire the taste for rare tuna so if you are more comfortable cooking it through a bit more that is fine. If you can't get your tuna fresh, I have found that Sam's Club has a decent frozen cut.<br />
<br />
This rice noodle salad is served chilled. The light sear on the tuna brings just a touch of warmth to this dish. It is perfect for a fancy summer dinner date! It is sooooo easy to make, there is no reason not to just give it a try! If you don't like tuna - give the salad a go and just top it with seared pork or chicken.<br />
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<u>Marinated Ahi Tuna with Rice Noodle Salad</u><br />
<br />
For the tuna:<br />
2 lbs ahi tuna steaks, about 1 1/2 inch thick<br />
2 tbsp soy sauce<br />
1 tbsp sesame oil for marinade + 1 tsp for cooking<br />
juice from 1/2 a lemon<br />
2 tsp garlic powder<br />
2 tsp agave nectar or honey<br />
salt<br />
pepper<br />
2 tsp olive oil (for cooking, not for marinade)<br />
<br />
<br />
<br />
Directions;<br />
1. Pat tuna steaks with a paper towel, removing any moisture from them. Season with salt and pepper and place in a dish.<br />
2. Combine remaining ingredients and pour over the tuna. Cover tightly and refrigerate over night, or a minimum of 2 hours. Flip occasionally while marinating.<br />
3. Heat 1 tsp sesame oil and 2 tsp of olive oil in a non-stick skillet on medium high heat until smoking. Remove tuna from marinade and sear for 1 1/2 minutes on each side. Let rest for 10 minutes, then slice thinly across the grain. Serve atop the noodle salad below.<br />
<br />
For the rice noodle salad:<br />
Dressing:<br />
1 tbsp agave nectar or honey<br />
juice from 1/2 lemon<br />
1/4 cup water<br />
1/4 cup olive oil<br />
1 tbsp rice wine vinegar<br />
1 inch ginger root, peeled and grated<br />
salt<br />
pepper<br />
<br />
Salad:<br />
8 oz rice noodles, cooked according to package directions<br />
1 cup shelled, cooked edamame<br />
2 carrots, grated<br />
1 cucumber, thinly sliced & halved<br />
<br />
3 green onions, sliced<br />
1/2 red onion, thinly sliced<br />
1 tsp mayonnaise<br />
1 tbsp sesame seeds<br />
<br />
Directions:<br />
1. Whisk dressing ingredients together in a small bowl and set aside.<br />
2. In a large bowl, combine all the salad ingredients except the mayonnaise and sesame seeds.<br />
3. Pour dressing over top of the salad. Toss until well coated. Stir in mayonnaise. Refrigerate for at least an hour. Before serving, give it another toss to incorporate dressing and then sprinkle with sesame seeds.<br />
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<br />Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-53116645827042330602017-05-19T17:30:00.000-05:002017-05-19T17:30:34.298-05:00Lemon Garlic Ravioli with Broccoli!This is seriously one of my new favorite meals. So light and refreshing, super easy, just a few ingredients, packs up nicely for lunch leftovers, and it is healthy to boot! I stumbled upon this recipe on another blog and edited it just slightly to suit my own ingredients/likes. That's the best thing about a basic recipe, you can shape it to fit your tastes! I love it as a meatless Monday dish. It would also be tasty with some cream added, additional herbs, variety of veggies, bacon or pancetta, and even some shredded chicken. Have it your way!<br />
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<u>Lemon Garlic Ravioli with Broccoli</u><br />
<i><u>slightly adapted from <a href="https://www.stuckonsweet.com/lemon-garlic-ravioli-broccoli-bake/" target="_blank">Stuck on Sweet</a></u></i><br />
3 tbsp butter<br />
3 tbsp olive oil<br />
1 1/2 tsp minced garlic<br />
1 small onion, diced<br />
1/4 tsp black pepper<br />
juice and zest from 1 lemon<br />
2 heads broccoli, stems removed<br />
18 oz packaged ravioli (anything would do, I use the Buitoni cheese ravioli from deli section)<br />
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3/4 cup panko bread crumbs<br />
1/2 cup parmesan cheese, grated<br />
2 tbsp olive oil<br />
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Directions:<br />
1. Bring a large pot of water to boil. Cook ravioli according to package directions. When ravioli has 2 minutes left, add broccoli to boiling water. Drain and set aside.<br />
2. To make sauce, add 3 tbsp butter and 3 tbsp olive oil to a cast iron skillet or oven safe saute pan. Heat over medium heat. Add garlic and onion and saute for a few minutes. Add pepper, lemon zest, and lemon juice. Stir and turn off heat.<br />
3. Add cooked ravioli and past to the sauce. Toss until well coated.<br />
4. In a small bowl, combine panko bread crumbs, parmesan, and 2 tbsp olive oil. Sprinkle over the top of the pasta. Place under broiler for 5 minutes or until bread crumbs have toasted a bit. Serve with extra grated parmesan cheese.<br />
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<br />Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-38761939052289450892017-05-04T17:30:00.000-05:002017-05-04T18:34:05.025-05:00Sock It To Me Cake!I have a sweet story that is tied to this cake. As with most foods I write about, I love to share why these recipes are particularly special or memorable for me. With this cake, I am taken back to the adventures that my Gramma Bea and I went on when I was a young girl. Most of the time, the adventures had to do with bargain shopping. From yard sales, to thrift stores, and even the discount aisles at Wal Mart, my Gramma Bea can find a good deal just about anywhere. I remember one particular weekend when we headed an hour north of home to check out a new consignment store. Gramma would let me swoop through the store, find anything of interest to me, and then she would watch and give feedback as I tried on the many, many different outfits that I thought would show my stylish edge. Some days we left without buying a thing, but on this particular day I remember we hit the jackpot. I found some new wears and I think she even found a couple things for herself.<br />
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Of course, no trip to Kentucky is complete without a stop at the local Wal Mart, where there was 0 tax on groceries, what a deal. Even though we were worn out from our dressing room adventures, we still managed a few more steps at the grocery, probably looking for something we could eat for dinner. In the bakery section, Gramma found a Sock It To Me cake that had been marked down. We both thought the name was so funny, and we were probably starving from all the calories we burned shopping, so we stuck it in the buggy, finished our shopping, and headed home.<br />
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It was dark when we got home. And I think we both pretty much crashed after we unloaded our findings from the day. But as soon as we remembered that Sock It To Me cake we got a little burst of energy. We pulled the cake out and each grabbed a fork and we ate it, straight out of the box. We laughed at how silly we were as we stuffed our faces with the moist cake. I still remember that night, and how good that cake tasted. Now, anytime I see a Sock It To Me cake, I am taken back to that shopping adventure and the first time I tasted this cake. Yes, it did sock it to me.<br />
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<b><u>Sock It To Me Cake</u></b><br />
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1 cup chopped pecans<br />
1/2 cup dark brown sugar<br />
2 tsp cinnamon<br />
1 box yellow cake mix<br />
1 3.4oz box instant French vanilla pudding<br />
4 eggs<br />
1/4 cup water<br />
1/2 cup sour cream<br />
1/2 cup Greek yogurt<br />
1/2 cup vegetable oil<br />
2 cups powdered sugar<br />
3 tbsp butter, melted<br />
1 tsp vanilla extract<br />
3 tbsp water<br />
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Directions:<br />
1. Spray a bundt pan with cooking spray. Make sure it is well coated.<br />
2. In a medium bowl, mix pecans, sugar, and cinnamon. Set aside.<br />
3. In bowl of a stand mixer, mix cake mix, pudding, eggs, water, sour cream, Greek yogurt, and oil until thoroughly combined. About 3 minutes.<br />
4. Sprinkle 1/3 of the pecan mixture into the bottom of the bundt pan. Pour half of the cake batter over the pecan mixture. Sprinkle another 1/3 of the pecan mixture over the batter. Pour remaining batter into the pan and then sprinkle with remaining nut mixture.<br />
5. Turn your oven on to 325 (note, you DO NOT preheat your oven for this recipe). Place cake in oven for 1 hour, 10 minutes, or until toothpick inserted is clean. Cool cake on a wire rack. When ready to glaze, invert cake onto a cake stand or plate and drizzle with glaze.<br />
6. For glaze, mix all ingredients in a bowl and stir to combine. I like to add my glaze in layers, adding just a little at a time so that the layers underneath have time to harden up a bit. I start glazing when the cake is still lightly warm and continue adding glaze until it is almost fully cooled.<br />
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*I like to nuke my slice in the microwave for a few seconds to get a bit of warmth on it, but it is great at room temp with a hot cup of tea or coffee too!<br />
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<b><u><br /></u></b>Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-35663520699501261032017-04-02T10:53:00.000-05:002017-04-15T14:27:42.582-05:00Strawberries & Cream Pie!It's strawberry season! The scent of strawberries is very nostalgic to me. My grandfather used to help one of his friends out at their strawberry farm every spring when I was a little girl. In turn, we had an endless supply of strawberries. That scent takes me back to springtime long ago, when I waited eagerly on the front porch to see him walk up in his dark blue or khaki coveralls with pints full of bright red strawberries. Back then, I would eat them straight out of the carton. Occasionally we would sprinkle them with sugar and rest them atop homemade vanilla ice cream. Any way they are prepared, I always think about Papaw when I catch a whiff of strawberries!<br />
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This pie is perfect for fresh, ripe strawberries. I have made it the past few years for Easter and it never lasts long. The cream filling is light and not too sweet, it really compliments the strawberries. And since it is made with Greek yogurt, I find it totally acceptable as a breakfast option! I have made just the filling before to serve as a fruit dip with a fruit tray, too. For the crust, o save time, you can buy a prepared graham cracker crust or even Oreo cookie crust if you like!<br />
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<u>Strawberries & Cream Pie</u><br />
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1 1/4 cup graham cracker crumbs<br />
1/4 cup brown sugar<br />
1/3 cup melted butter<br />
8 oz cream cheese, room temperature<br />
1/2 cup powdered sugar<br />
1/2 cup plain Greek yogurt<br />
1 tsp vanilla extract<br />
1 cup heavy cream<br />
2 1/2 cups strawberries, sliced<br />
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Directions:<br />
1. To make the pie crust, combine first 3 ingredients in a bowl. Press into 9-inch pie plate and refrigerate for 30 minutes. Remove from refrigerator and bake at 375 for 6 minutes. Let cool on wire rack while you prepare remaining ingredients.<br />
2. Beat heavy cream until stiff peaks form. Set aside.<br />
3. Beat cream cheese until light and fluffy. Add in Greek yogurt and mix well.<br />
4. Beat powdered sugar, a little at a time, into the cream cheese mixture until incorporated. Add vanilla and continue to beat for about 30 seconds.<br />
5. Fold the whipped heavy cream into the cream cheese mixture.<br />
6. Spread the filling into the cooled pie crust. Top with fresh sliced strawberries. Refrigerate at least 2 hours before serving.Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-67845442718607580382017-02-04T11:01:00.001-06:002017-02-04T13:53:42.199-06:00Sweet & Spicy Chicken Wings!This wing recipe is a must for Superbowl Sunday. I love the sticky sweet sauce. It has just a little heat to it, but you can add more by upping your sriracha and cayenne levels. This sauce is so tasty, you will start thinking of other foods you can put it on, guaranteed. I look forward to having a spread of easily accessible finger foods during football games, especially the Superbowl so these will be front and center on our table tomorrow as I cheer on the Falcons!<br />
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<u>Sweet & Spicy Chicken Wings</u></div>
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2 tsp fresh ginger, peeled & minced</div>
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1 tbsp minced garlic</div>
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3/4 cup packed brown sugar. divided</div>
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1/4 cup soy sauce + 1 tsbp, divided</div>
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2 teaspoons sriracha, divided</div>
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1/2 teaspoon cayenne pepper, divided</div>
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2 lbs chicken wings</div>
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1/4 cup water</div>
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1/4 cup tomato paste</div>
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parsley, for garnish</div>
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Directions:</div>
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1. Halve chicken wings and remove wingtips if desired. </div>
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2. Place ginger, garlic, 1/4 cup brown sugar, 1 tbsp soy sauce, 1/2 teaspoon sriracha, 1/8 teaspoon cayenne pepper in a food processor and pulse. </div>
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3. Toss chicken wings with ginger mixture in a ziploc bag and toss. Let marinate at least 2 hours. </div>
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4. While marinating, make sauce. In a medium bowl, whisk together water, tomato paste, 1/2 cup brown sugar, 1/4 cup soy sauce, remaining sriracha, remaining cayenne pepper. Add more sriracha to taste if more heat is desired. Set aside.</div>
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5. Preheat oven to 400. Drain marinade off the chicken as much as you can. Place chicken on wire rack on baking sheet or use a roasting pan that has a tray underneath to catch grease and juices. You can also just line a baking sheet with aluminum foil but make sure to use one with high sides as the wings will produce grease/juices as they bake. </div>
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6. Bake for 40 minutes, flipping once after 20 minutes.</div>
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7. Remove chicken from oven and toss with half of the sauce. Return chicken to oven and broil for 10 minutes. </div>
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8. Remove chicken from oven and toss with remaining sauce. You could also just flip the wings with tongs if you prefer, brushing sauce on as you go. I find it easier to just remove them and toss. Return to oven and broil an additional 5 minutes or until desired char is reached. Broiling times are estimates, based on how charred you prefer. We like ours pretty crisp. </div>
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9. Let rest about 5 minutes before eating. Garnish with parsley and enjoy!</div>
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<br />Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0tag:blogger.com,1999:blog-3698786620737048386.post-90248151288662320062017-01-14T16:18:00.000-06:002017-01-14T16:18:22.097-06:00Whole Wheat Peanut Butter Dark Chocolate Chip Cookies!I really like this cookie recipe because the cookies aren't too sweet so no regrets after you indulge. They stay perfectly soft for about a week and the peanut butter flavor is subtle enough to know it's there, but not overwhelming like some other peanut butter cookies I have had. I use the Simply Ground Honey Roast Peanut Butter (I live off this stuff, it is so good), along with dark chocolate chips but you can use your favorites. Milk chocolate chips would be just fine if you don't like dark chocolate!<br />
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<u>Whole Wheat Peanut Butter Dark Chocolate Chip Cookies</u><br />
1/2 cup unsalted butter, softened<br />
1/2 cup peanut butter<br />
1 cup light brown sugar<br />
1/2 cup white granulated sugar<br />
2 eggs, room temperature<br />
2 tbsp honey<br />
2 tbsp water<br />
2 tsp vanilla extract<br />
2 1/2 cups whole wheat flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 bag dark chocolate chips<br />
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<u>Directions:</u><br />
1. Preheat oven to 375. Prepare a baking sheet with nonstick spray or waxed paper.<br />
2. In a medium bowl, combine flour, baking soda, and salt. Set aside.<br />
3. In a mixer, cream together butter, peanut butter, and sugars until smooth. Add in the eggs one at a time and beat until smooth, then mix in the honey, water, and vanilla.<br />
4. Add flour mixture to peanut butter a little at a time, mixing between each addition until fully incorporated. Stir in all but about 3/4 cup of chocolate chips.<br />
5. Drop by rounded tablespoons onto prepared baking sheets. Arrange 3 or 4 of the remaining chocolate chips on tops of the dough. This will allow some of the chips to be visible on tops of the cookies when baking is done, as shown in the pic above.<br />
6. Bake for 12-14 minutes until edges are golden. Let cool on baking sheet for a couple minutes before removing to wire racks.<br />
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<br />Candacehttp://www.blogger.com/profile/17537870051680328660noreply@blogger.com0