tag:blogger.com,1999:blog-52649202306874684682024-03-17T01:08:17.254-07:00Dawn's RecipesI LOVE to cook, bake and of course EAT! My family made it fun to cook over the years as they were willing to try anything. I started my blog to organize and share my favorite recipes. I have a life time of recipes to try so stay posted for the next keeper! Please comment good or bad as I would love to hear from you.Unknownnoreply@blogger.comBlogger290125tag:blogger.com,1999:blog-5264920230687468468.post-42651810266892964932023-10-23T11:35:00.004-07:002023-10-23T11:37:52.545-07:00Pesto (Small Batch)<div><div class="separator" style="clear: both; text-align: center;">This last year we've been in an apartment while our house is being built so in the spring I had to grow basil inside. Luckily we have large floor to ceiling sunny windows and the basil thrived! Growing right in my apartment kitchen window made it so handy. and I ended up using it often for many recipes. This is my go to pesto. It's fresh tasting and vibrant. Today will be my last batch because the plants seem to know winter is approaching and aren't doing so well. I'll freeze this last batch and use it all winter to add to pasta, soups and pizza. I'm going to enjoy winter but will look forward to next spring when I'll be planing basil in my new herb garden! </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7jGLGepCWR8_QNQUY46VQMDAW351V6VYpX7IBe1kxtevTz1ZQOEP3zaxXOlYZGyzdkP3U8BIUqez74v7VV8cN50UKoz06ddAEUAWqt0zZTXqlkw_IgGdYu3wwRRpMq8jrjmM9-s9IYEn5yrP4MXInoFJjiiOHUFqUt1UYMSgEW1o6UtTe-bk70xcMlwj/s4032/IMG_0355.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7jGLGepCWR8_QNQUY46VQMDAW351V6VYpX7IBe1kxtevTz1ZQOEP3zaxXOlYZGyzdkP3U8BIUqez74v7VV8cN50UKoz06ddAEUAWqt0zZTXqlkw_IgGdYu3wwRRpMq8jrjmM9-s9IYEn5yrP4MXInoFJjiiOHUFqUt1UYMSgEW1o6UtTe-bk70xcMlwj/s320/IMG_0355.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div>Yields: 1 cup (easily doubled)</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>2 cups fresh packed basil leaves</div><div>1/4 cup toasted pine nuts</div><div>2 garlic cloves</div><div>1/4 tsp lemon juice</div><div>1/8 tsp salt</div><div>1/2 cup extra virgin olive oil</div><div>1/2 cup freshly grated Parmesan</div><div><br /></div><div>Combine basil leaves, pine nuts and garlic, lemon juice and salt in food processor and process until very finely minced.</div><div><br /></div><div>With machine running, slowly add olive oil and process until the mixture is smooth.</div><div><br /></div><div>Add Parmesan cheese, process very briefly to combine. Store in refrigerator or freezer. Enjoy!</div><div><br /></div><div><br /></div><div><br /></div> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background: repeat; border: 0px;" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5264920230687468468.post-78750915804503891672023-09-27T14:32:00.004-07:002023-09-27T14:38:27.494-07:00Apple Caramel Dip<div><div style="text-align: center;"><div class="separator" style="clear: both;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_12jPlqXqrDy50RrKF9uPvJfcUwYbd9HxpSzVwjsjXzw8bMPqs11CvvtOuV0mbH4cTTQbMV2D4k-DIrFPqcWMxCnVdURtbXY9qOoveogc3Pbn43RRgXQB8SFVUvJ8X7S4QW4AHrNsyPga/s1600-h/Apple+Dip.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_12jPlqXqrDy50RrKF9uPvJfcUwYbd9HxpSzVwjsjXzw8bMPqs11CvvtOuV0mbH4cTTQbMV2D4k-DIrFPqcWMxCnVdURtbXY9qOoveogc3Pbn43RRgXQB8SFVUvJ8X7S4QW4AHrNsyPga/s400/Apple+Dip.JPG" width="400" /></span></a></b></div><span style="font-family: georgia;"><i><b>In the fall</b></i><span><b><i> when apples are at their best this dip makes an appearance. It's easy and can be made ahead. It's good cold or at room temperature. Bring to any fall gathering, cut up a bunch of apples and dip away!</i></b></span></span></div><div style="text-align: center;"><span style="font-family: georgia;"><b><i><br /></i></b></span></div><div style="text-align: center;"><span style="font-family: georgia;"><b><i><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3E3D5iAs1ADmYZAll-rE_1nibzQJFD6wdTDEH5QFvndKIAA6ojL1kcgHlLCS6ypPZRruk0_Q2aACxqCi-vtVJwh5w39F9y3qXK0ahxBsffbYUQOevEGd6xSOjjvHhC865gR_gIcFt0i5j3ONTV9fso-CcJNvr5yZe4YSsUhDMQP_UmSsog8OVHE9IZ4BI" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="910" data-original-width="718" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3E3D5iAs1ADmYZAll-rE_1nibzQJFD6wdTDEH5QFvndKIAA6ojL1kcgHlLCS6ypPZRruk0_Q2aACxqCi-vtVJwh5w39F9y3qXK0ahxBsffbYUQOevEGd6xSOjjvHhC865gR_gIcFt0i5j3ONTV9fso-CcJNvr5yZe4YSsUhDMQP_UmSsog8OVHE9IZ4BI" width="189" /></a></div><br /></div></i></b></span></div><div style="text-align: center;"><span style="font-family: georgia;"><b><i><br /></i></b></span></div><div style="text-align: center;"><span style="font-family: georgia;"><b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOrC0nJbqeNrfB9mrMIUuAzFnRvFHCWbOT6lw1x331iJ4YtVRcjamGjyq32LZivtCRcv7aiFKt76yRLvEFQ6F7eqmeIXPDj9uS1GTUk1HbNdKglICJG8UIc_Ng9ECPi_tc_Yh9l7ZomJkOUFtKt7fFL0wzZQv7womrwx7tRBIGbF-1c243q47nCbJ_p4K/s225/Unknown-4.jpeg" style="margin-left: auto; margin-right: auto;"><i><img border="0" data-original-height="225" data-original-width="225" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOrC0nJbqeNrfB9mrMIUuAzFnRvFHCWbOT6lw1x331iJ4YtVRcjamGjyq32LZivtCRcv7aiFKt76yRLvEFQ6F7eqmeIXPDj9uS1GTUk1HbNdKglICJG8UIc_Ng9ECPi_tc_Yh9l7ZomJkOUFtKt7fFL0wzZQv7womrwx7tRBIGbF-1c243q47nCbJ_p4K/s1600/Unknown-4.jpeg" width="225" /></i></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>This is my favorite caramel sauce!</i></td></tr></tbody></table><br /><i><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tpJP0JLOV6OxteRwR5oRpL07JIfn5DvZx4wl2xKwPhR3gGjf99AXvybLW0a5UoDZjnbZRZczMVPObOxIaV6daG2j1V1NOENi_nfD8W-swae3CV8m5cSOeHvs7Xe-avDHVmzLVClXd41mvzDPJ4EJH2ao1za3ul7ifnzHqVectMlrSq62n-y-11KiyR5p/s304/Unknown-2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="166" data-original-width="304" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tpJP0JLOV6OxteRwR5oRpL07JIfn5DvZx4wl2xKwPhR3gGjf99AXvybLW0a5UoDZjnbZRZczMVPObOxIaV6daG2j1V1NOENi_nfD8W-swae3CV8m5cSOeHvs7Xe-avDHVmzLVClXd41mvzDPJ4EJH2ao1za3ul7ifnzHqVectMlrSq62n-y-11KiyR5p/s1600/Unknown-2.jpeg" width="304" /></a></div></i></b></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg738TbtOOBBZ6eYUFXnVIcQwVtWUx7vD8iC1sPHo3JUq8fIlMY3UlNeNhR1jdLxswkBARpyydYXXATNp-K9CmbQaDkq6iYxQPxVYrS_1yKuvglJXsINpq8aEAgav8l-7Hu4qqEak57V9FY5g2QdsVlWEuL3CcjRmVvQw6-fkhIvieXYYUbe-bLfNvnZj29" style="margin-left: auto; margin-right: auto;"><span style="font-family: georgia;"><i><img alt="" data-original-height="173" data-original-width="290" height="191" src="https://blogger.googleusercontent.com/img/a/AVvXsEg738TbtOOBBZ6eYUFXnVIcQwVtWUx7vD8iC1sPHo3JUq8fIlMY3UlNeNhR1jdLxswkBARpyydYXXATNp-K9CmbQaDkq6iYxQPxVYrS_1yKuvglJXsINpq8aEAgav8l-7Hu4qqEak57V9FY5g2QdsVlWEuL3CcjRmVvQw6-fkhIvieXYYUbe-bLfNvnZj29" width="320" /></i></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia;"><i>You can use toffee bits with or without chocolate.</i></span></td></tr></tbody></table><span style="font-family: georgia;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><i><b>Apple Caramel Dip</b><br /><br />1 pkg (8oz) cream cheese, softened<br />1/2</i><i>cup brown sugar</i><i>1/2 cup caramel sauce (I used Mrs. Richardson's Caramel)</i><br /><i>1/4 cup chopped walnuts, pecans or peanuts (optional)</i></span></div><div><span style="font-family: georgia;"><i>1/2 cup Heath English Toffee Bits </i><br /><i>apples, sliced<br /><br />1. Beat the softened </i><i>cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish.</i></span></div><div><i><span style="font-family: georgia;"><br /></span></i></div><div><i><span style="font-family: georgia;">2. Heat the caramel slightly (about 10 second in microwave) to make spreadable. Spread on top of cream cheese.<br /><br />3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping. Can be made a day ahead, refrigerate until ready to serve.</span></i><br /><div style="color: #660000; text-align: center;"><br /></div></div><div><br /></div> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background: repeat; border: 0px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-39202608316809672812023-09-05T10:30:00.003-07:002023-09-07T05:52:57.194-07:00Strawberry Popsicles<b style="font-family: "Helvetica Neue"; font-size: 20px; text-align: center;"> STRAWBERRY POPSICLES (small batch)</b><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: center;"><b>YIELD: 5-6 POPSICLES depending of popsicle mold size</b></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 16px; text-align: center;"><b></b><br /></p>
<p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: center;"><i style="font-family: "Helvetica Neue"; font-style: normal; font-variant-caps: normal;">My </i><span style="font-family: Helvetica Neue;">daughter, </span><i style="font-family: "Helvetica Neue"; font-style: normal; font-variant-caps: normal;">granddaughter and I went strawberry picking this last June. My granddaughter enjoyed eating them more than she did picking. There really is nothing better than a fresh picked strawberry but you can </i><span style="font-family: Helvetica Neue;">only eat so many before you end up freezing the rest.</span><i style="font-family: "Helvetica Neue"; font-style: normal; font-variant-caps: normal;"> Which isn't a bad thing because I use the frozen berries to make a <a href="https://dawns-recipes.blogspot.com/2020/04/strawberry-preserves-small-batch.html"><span style="color: red;">compote</span></a> to go over yogurt, add them to <a href="https://dawns-recipes.blogspot.com/search?q=smoothie"><span style="color: red;">smoothies </span></a>and to make these delicious strawberry Popsicles. I make then </i><span style="font-family: Helvetica Neue;">often</span><i style="font-family: "Helvetica Neue"; font-style: normal; font-variant-caps: normal;"> as my </i><span style="font-family: Helvetica Neue;">Granddaughter LOVES them. I've run out of the fresh frozen berries so now just use the bagged frozen strawberries from the grocery store and they're still delicious. Summer is winding down so the popsicle molds will soon get put away until next summer when we'll pick even more strawberries! </span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: Helvetica Neue;"><br /><br /></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgw1LSJKVbg68TkA6GPqFPu86Rd802AsXOTb1oGhvtHj1_xzEyFL-9eClyMGa3fHnr7wXKIlig4GZAN9VMh3-cab5EMLNGtk6JKQeyGgI-4xMo4_0qhAlzxCcu11koeWmPUPo1dFgCyARVU-r3M4gF-3Yniw3eN_uX5KnseCFo6_4r7ccxsSKrxZiRp1zs-" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="275" data-original-width="183" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgw1LSJKVbg68TkA6GPqFPu86Rd802AsXOTb1oGhvtHj1_xzEyFL-9eClyMGa3fHnr7wXKIlig4GZAN9VMh3-cab5EMLNGtk6JKQeyGgI-4xMo4_0qhAlzxCcu11koeWmPUPo1dFgCyARVU-r3M4gF-3Yniw3eN_uX5KnseCFo6_4r7ccxsSKrxZiRp1zs-" width="160" /></a><br />Recipe courtesy of Homemade in the Kitchen</td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.chocolatemoosey.com/strawberry-popsicles-small-batch/"><span style="color: red;">https://www.chocolatemoosey.com/strawberry-popsicles-small-batch/</span></a></td></tr></tbody></table><span style="font-family: Helvetica Neue;"><br /></span><p></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 2px; min-height: 19px;"><b></b><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 2px; min-height: 19px;"><b></b><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 2px; min-height: 19px;"><b></b><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwi51omslOP-9LvO4zQMvci0IgT3C8J2KNx_i21ME5lUFD_JlRf2iahrkWKU1AfDp31ih1DtWAGxibRq1M7Wx-lLDkN-uw-8exuxzZ7KHoNfZ5fRFX6xO0HeRkib4aLtMX3JFG8i-gay_IlMSYaGg4LchTQloitcigYPplD4z5x_gqHyn-5g2taOnHW4I4/s4032/IMG_9666.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwi51omslOP-9LvO4zQMvci0IgT3C8J2KNx_i21ME5lUFD_JlRf2iahrkWKU1AfDp31ih1DtWAGxibRq1M7Wx-lLDkN-uw-8exuxzZ7KHoNfZ5fRFX6xO0HeRkib4aLtMX3JFG8i-gay_IlMSYaGg4LchTQloitcigYPplD4z5x_gqHyn-5g2taOnHW4I4/s320/IMG_9666.jpeg" width="240" /></a></div><br />
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 2px;"><b>INGREDIENTS</b></p>
<ul>
<li style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>2 cups (8 ounces) ripe strawberries or frozen strawberries (thaw first)</li>
<li style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>1/4 cup sugar</li>
<li style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>1/4 cup water</li>
<li style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>2 tablespoons lemon juice</li>
</ul>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 2px; min-height: 19px;"><b></b><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 2px;"><b>INSTRUCTIONS</b></p>
<ul>
<li style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>Add strawberries, sugar, water, and lemon juice to a blender. Blend until smooth.</li>
<li style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>Transfer the mixture to popsicle molds. Freeze until firm. (use paper cups with popsicle sticks if you don't have popsicle mods)</li>
</ul>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">*Best made with freshly picked strawberries in season but are still delicious with ripe or frozen strawberries.</p><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">*Don’t reduce the sugar, in addition to sweetening the pops, sugar lowers the freezing point and reduces ice crystals, ensuring you have a popsicle “soft” enough to bite into without breaking your teeth on an ice cube.</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">*To loosen popsicles, run mold under lukewarm water for a minute or so. Be careful you don’t get water inside the mold!</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">After a minute under running water, twist carefully and pull the popsicles out of their molds. </p><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><br /></p><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-61416309451135417062023-06-06T18:43:00.011-07:002023-08-05T08:41:21.311-07:00I love FOOD Blogs!<div><span style="font-size: medium;">Over time I have subscribed to SO many food blogs that my email is overflowing everyday. I find myself just deleting them because I don't have time to read them all. Today, I unsubscribe to all of them but keeping this list so that when I do have the time I'll read all about their delicious recipes, which I love to do...when I have time. So here's the list if you'd like to check out some of my favorite blogs. Enjoy!</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://www.acouplecooks.com/"><span>A Couple Cooks</span></a> </span></div><div><a href="https://alexandracooks.com"><span style="color: #cc0000; font-size: medium;">Alexandra's Kitchen</span></a></div><div><a href="https://altonbrown.com"><span style="color: #cc0000; font-size: medium;">Alton Brown</span></a></div><div><a href="http://addapinch.com"><span style="color: #cc0000; font-size: medium;">Add a Pinch</span></a></div><div><a href="https://www.ambitiouskitchen.com"><span style="color: #cc0000; font-size: medium;">Ambitious Kitchen</span></a></div><div><a href="https://www.askchefdennis.com"><span style="color: #cc0000; font-size: medium;">Ask Chef Dennis</span></a></div><div><a href="https://www.butterbeready.com"><span style="color: #cc0000; font-size: medium;">Butter Be Ready</span></a></div><div><a href="https://www.closetcooking.com"><span style="color: #cc0000; font-size: medium;">Closet Cooking</span></a></div><div><a href="https://www.cookingclassy.com"><span style="color: #cc0000; font-size: medium;">Cooking Classy</span></a></div><div><a href="https://cupcakesandkalechips.com"><span style="color: #cc0000; font-size: medium;">Cupcakes & Kale Chips</span></a></div><div><a href="https://damndelicious.net"><span style="color: #cc0000; font-size: medium;">Damn Delicious</span></a></div><div><a href="https://www.davidlebovitz.com"><span style="color: #cc0000; font-size: medium;">David Lebovitz</span></a></div><div><a href="https://getonmyplate.com"><span style="color: #cc0000; font-size: medium;">Get On My Plate</span></a></div><div><a href="https://www.giangiskitchen.com"><span style="color: #cc0000; font-size: medium;">Giangi's Kitchen</span></a></div><div><a href="https://www.gimmesomeoven.com"><span style="color: #cc0000; font-size: medium;">GIMME SOME OVEN</span></a></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://www.halfbakedharvest.com">Half Baked Harvest</a></span></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://handletheheat.com">Handle the Heat</a></span></div><div><a href="https://homesweetfarmhome.com"><span style="color: #cc0000; font-size: medium;">Home Sweet Farm Home</span></a></div><div><a href="https://iamhomesteader.com"><span style="color: #cc0000; font-size: medium;">I am Homesteader</span></a></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://iwashyoudry.com">I Wash You Dry</a></span></div><div><a href="https://www.kingarthurbaking.com/recipes"><span style="color: #cc0000; font-size: medium;">King Arthur Recipes</span></a></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://www.thekitchn.com">The Kitchn</a></span></div><div><a href="https://lifewiththecrustcutoff.com"><span style="color: #cc0000; font-size: medium;">Life with the Crust Off</span></a></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://www.loveandlemons.com">Love & Lemons</a></span></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://www.loveandoliveoil.com">Love & Olive Oil</a></span></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://natashaskitchen.com">Natasha's Kitchen</a></span></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://www.onceuponachef.com">Once Upon a Chef</a></span></div><div><a href="https://pinchofyum.com"><span style="color: #cc0000; font-size: medium;">Pinch of Yum</span></a></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://www.recipegirl.com">Recipe Girl</a></span></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://www.recipetineats.com">Recipe Tin Eat</a></span></div><div><a href="https://www.rockrecipes.com"><span style="color: #cc0000; font-size: medium;">Rock Recipes</span></a></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://www.seasonalcravings.com">Seasonal Cravings</a></span></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://selfproclaimedfoodie.com">Self Proclaimed</a></span></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://selfproclaimedfoodie.com">Foodie</a><a href="https://www.seriouseats.com">Serious Eats</a></span></div><div><a href="https://www.simplyrecipes.com"><span style="color: #cc0000; font-size: medium;">Simply Recipes</span></a></div><div><a href="https://www.skinnytaste.com"><span style="color: #cc0000; font-size: medium;">Skinny Taste</span></a></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://smittenkitchen.com">Smitten Kitchen</a></span></div><div><a href="https://www.southernliving.com/food"><span style="color: #cc0000; font-size: medium;">Southern Living What's Cooking</span></a></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://www.spendwithpennies.com">Spend with Pennies</a></span></div><div><a href="https://spicedblog.com"><span style="color: #cc0000; font-size: medium;">Spiced</span></a></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://www.spoonforkbacon.com">Spoon Fork Bacon</a></span></div><div><a href="https://steamykitchen.com"><span style="color: #cc0000; font-size: medium;">Steamy Kitchen</span></a></div><div><a href="https://tarateaspoon.com"><span style="color: #cc0000; font-size: medium;">Tara Teaspoon</span></a></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://tastesbetterfromscratch.com">Taste Better From Scratch</a></span></div><div><a href="https://www.tastemade.com/recipes"><span style="color: #cc0000; font-size: medium;">Tastemade</span></a></div><div><a href="https://tasty.co"><span style="color: #cc0000; font-size: medium;">Tasty</span></a></div><div><a href="https://thebakermama.com"><span style="color: #cc0000; font-size: medium;">The Baker Mama</span></a></div><div><a href="https://thebeachhousekitchen.com"><span style="color: #cc0000; font-size: medium;">The Beach House Kitchen</span></a></div><div><a href="https://thecafesucrefarine.com"><span style="color: #cc0000; font-size: medium;">The Cafe' Sucre Farine</span></a></div><div><a href="https://www.thecookierookie.com"><span style="color: #cc0000; font-size: medium;">The Cookie Rookie</span></a></div><div><a href="https://thefoodcharlatan.com"><span style="color: #cc0000; font-size: medium;">The Food Charlatan</span></a></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://lollyjane.com/category/recipes/">The Lolly Jane List</a></span></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://themodernproper.com">The Modern Proper</a></span></div><div><a href="https://www.thepioneerwoman.com"><span style="color: #cc0000; font-size: medium;">The Pioneer Woman</span></a></div><div><a href="https://therecipecritic.com"><span style="color: #cc0000; font-size: medium;">The Recipe Critic</span></a></div><div><a href="https://thestayathomechef.com"><span style="color: #cc0000; font-size: medium;">The Stay At Home Chef</span></a></div><div><a href="https://thissillygirlskitchen.com"><span style="color: #cc0000; font-size: medium;">This Silly Girl's Kitchen </span></a></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://www.twopeasandtheirpod.com">Two Peas & Their Pod</a></span></div><div><span style="color: #cc0000; font-size: medium;"><a href="https://www.fromvalerieskitchen.com">Valerie's Kitchen</a></span></div><div><a href="https://www.yeprecipes.com"><span style="color: #cc0000; font-size: medium;">Yep Recipes</span></a></div><div><span style="font-size: medium;"><a href="https://www.wellplated.com"><span style="color: #cc0000;">Well Plated</span></a></span></div><span style="font-size: medium;"> </span><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background: repeat; border: 0px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-89268562090488144312023-03-16T14:50:00.002-07:002023-03-16T14:52:16.780-07:00Shrimp and Avocado Salad<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUGmzfQXFcjREPebRsjdLZLmwvHC0f-JR6hO6e9jk30R5SMaafmWYPtMnDDtSAsaBNDc48elRJZhLh-quQtyX3eMcJmEEFu32jDPlPJQxN2yUkbvpFXRxYSmuYfTPFffgMtNZlhvqCR1KE83kF8zzDgcBV0p6qnc-0RWlR4Q0so2xNjRpSaHDj87EeQ/s4032/A1B8A83B-3125-4E69-A7AC-B79E50FA5661.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUGmzfQXFcjREPebRsjdLZLmwvHC0f-JR6hO6e9jk30R5SMaafmWYPtMnDDtSAsaBNDc48elRJZhLh-quQtyX3eMcJmEEFu32jDPlPJQxN2yUkbvpFXRxYSmuYfTPFffgMtNZlhvqCR1KE83kF8zzDgcBV0p6qnc-0RWlR4Q0so2xNjRpSaHDj87EeQ/w480-h640/A1B8A83B-3125-4E69-A7AC-B79E50FA5661.jpeg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><div style="text-align: center;">A couple weeks ago we were in Sunny Mexico, poolside enjoying Shrimp Ceviche. Now we're back in cold Wisconsin but I'm craving ceviche. I came across this recipe from the blog <span style="color: #6aa84f;"><span style="color: #6aa84f;"><a href="https://www.skinnytaste.com/zesty-lime-shrimp-and-avocado-salad/"><span style="color: #6aa84f;">Skinny Taste</span></a>, </span></span>her photos make you want to make this asap ands I did! Check it out <a href="https://www.skinnytaste.com/zesty-lime-shrimp-and-avocado-salad/"><span style="color: #6aa84f;">here</span></a>. This recipe is not actually ceviche because it uses cooked shrimp instead of raw but it curbed my craving. The shrimp is tossed with fresh tomatoes avocado, red onion, cilantro, chopped jalapeño tossed with freshly squeezed lime juice and a touch of olive oil. It's delicious! I can see myself making this often in the summer for a light lunch or an appetizer. </div><br /></div><div class="wprm-recipe-tags-container ast-flex" style="align-items: center; box-sizing: border-box; column-gap: 1em; display: flex; flex-wrap: wrap; justify-content: center; margin: 10px 0px; row-gap: 0.5em;"><div class="wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-servings-container" style="box-sizing: border-box;"><span class="wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-servings-label" style="box-sizing: border-box; text-transform: uppercase;"> YIELD: </span><span class="wprm-recipe-servings-with-unit" style="box-sizing: border-box;"><span aria-label="Adjust recipe servings" class="wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-48666 wprm-recipe-servings-adjustable-disabled wprm-block-text-normal" data-initial-servings="" data-original-servings="4" data-recipe="48666" data-servings="4" style="box-sizing: border-box;">4</span> <span class="wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal" style="box-sizing: border-box; font-size: 0.8em;">servings</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-servings-container" style="box-sizing: border-box;"><span class="wprm-recipe-servings-with-unit" style="box-sizing: border-box;"><span class="wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal" style="box-sizing: border-box; font-size: 0.8em;"><br /></span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style="box-sizing: border-box;"><br /></div></div><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-48666-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="48666" data-servings="4" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;"><h2 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-family: "Times New Roman", Times, serif; font-size: 18px; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: 1.2em; margin: 10px 0px; padding: 0px;">Ingredients:</h2><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" data-uid="0" style="box-sizing: border-box; font-family: inherit; font-size: 1em; line-height: 1.2em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">chopped red onion</span></li><li class="wprm-recipe-ingredient" data-uid="1" style="box-sizing: border-box; font-family: inherit; font-size: 1em; line-height: 1.2em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">limes</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">(juice of)</span></li><li class="wprm-recipe-ingredient" data-uid="2" style="box-sizing: border-box; font-family: inherit; font-size: 1em; line-height: 1.2em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">olive oil</span></li><li class="wprm-recipe-ingredient" data-uid="3" style="box-sizing: border-box; font-family: inherit; font-size: 1em; line-height: 1.2em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">kosher salt</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">(black pepper to taste)</span></li><li class="wprm-recipe-ingredient" data-uid="4" style="box-sizing: border-box; font-family: inherit; font-size: 1em; line-height: 1.2em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">lb</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> cooked shrimp</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">(peeled shrimp, diced)</span></li><li class="wprm-recipe-ingredient" data-uid="5" style="box-sizing: border-box; font-family: inherit; font-size: 1em; line-height: 1.2em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">medium tomato</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">(diced)</span></li><li class="wprm-recipe-ingredient" data-uid="6" style="box-sizing: border-box; font-family: inherit; font-size: 1em; line-height: 1.2em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">medium hass avocado</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">(diced)</span></li><li class="wprm-recipe-ingredient" data-uid="7" style="box-sizing: border-box; font-family: inherit; font-size: 1em; line-height: 1.2em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 small </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">jalapeño</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">(seeds removed, diced fine)</span></li><li class="wprm-recipe-ingredient" data-uid="8" style="box-sizing: border-box; font-family: inherit; font-size: 1em; line-height: 1.2em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tbsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">chopped cilantro</span></li></ul></div></div><div class="wprm-recipe-instructions-container wprm-recipe-48666-instructions-container wprm-block-text-normal" data-recipe="48666" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;"><h2 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-family: "Times New Roman", Times, serif; font-size: 18px; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: 1.2em; margin: 10px 0px; padding: 0px;">Instructions:</h2><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-instruction" id="wprm-recipe-48666-step-0-0" style="box-sizing: border-box; font-family: inherit; font-size: 1em; line-height: 1.2em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">In a small bowl combine red onion, jalapeño, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-48666-step-0-1" style="box-sizing: border-box; font-family: inherit; font-size: 1em; line-height: 1.2em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">In a large bowl combine chopped shrimp, avocado and tomato.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-48666-step-0-2" style="box-sizing: border-box; font-family: inherit; font-size: 1em; line-height: 1.2em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Combine all the ingredients together, add cilantro and gently toss. </div></li></ul></div></div><div id="recipe-video" style="box-sizing: border-box;"></div><div class="wprm-spacer" style="background-position: 0px 0px; box-sizing: border-box; font-size: 0px; height: 10px; line-height: 0; width: 800px;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div>*I like to serve with tortilla chips but if you'd like it more for a salad chopped ingredient larger.<div>*Easily double or tripled if serving a crowd.<br /><div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background-color: transparent; background: transparent; border: 0px;" /></a></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-55804269326017934152022-09-15T18:14:00.002-07:002022-09-15T18:14:45.821-07:00BLT with Avocado on an English Muffin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXInnIYLWCw9wcJk5EoXGqTdr_CS9fLBGTy8LGDCm1t1sEaShDDL3Z73fecbMb4cnM0Ry2z4Jw8mclyRONg58Q3FTHXuoanO8Y9Fazikifh7K6mH3wQkBWt9mKRZgVtqRc4iuisgBYochY1v3a5OyDvQouuPQ_4sm9cm3GFMN5b30A5fs8dz6Wuzfvg/s4032/8333A5C9-1FAB-4191-91D7-CA05C4177126.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXInnIYLWCw9wcJk5EoXGqTdr_CS9fLBGTy8LGDCm1t1sEaShDDL3Z73fecbMb4cnM0Ry2z4Jw8mclyRONg58Q3FTHXuoanO8Y9Fazikifh7K6mH3wQkBWt9mKRZgVtqRc4iuisgBYochY1v3a5OyDvQouuPQ_4sm9cm3GFMN5b30A5fs8dz6Wuzfvg/s320/8333A5C9-1FAB-4191-91D7-CA05C4177126.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYx4KlZDL7RHIBLE_a758YQL5svdyeON0qMp2-LgnjcZ-AoWMQdQRgWyOUqBXiDSJ9z3nH0ILniGPcJTI2cTqVxcEWUXlsfWbssnl4ObheFWxfLPLuaVotp21rKmU8te4oz3aYia5VlhCevj8TjMdjDXX6nHRJsO7AlvoQwKRVWjvx73KT_Xih2eecw/s3833/9A86C580-5BF7-4956-9116-EDD9E85E7569.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3833" data-original-width="2706" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYx4KlZDL7RHIBLE_a758YQL5svdyeON0qMp2-LgnjcZ-AoWMQdQRgWyOUqBXiDSJ9z3nH0ILniGPcJTI2cTqVxcEWUXlsfWbssnl4ObheFWxfLPLuaVotp21rKmU8te4oz3aYia5VlhCevj8TjMdjDXX6nHRJsO7AlvoQwKRVWjvx73KT_Xih2eecw/s320/9A86C580-5BF7-4956-9116-EDD9E85E7569.jpeg" width="226" /></a></div><br />It's tomato season and today I picked some beauties at my local community garden so that means BLT's are on the menu. I like to use toasted English muffins instead of bread because the tomato slice fits perfectly. I add a layer of mayo on one slice and a layer mashed avocado with a little lemon juice, salt and pepper one the other. Add the crispy bacon, lettuce and tomato and you have my version of a perfect BLT.<br /> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background-color: transparent; background: transparent; border: 0px;" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5264920230687468468.post-55737942839070592632022-06-08T12:09:00.003-07:002022-06-08T12:09:38.871-07:00Pan-Seared Strip Steak or Ribeye<div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span></div><span style="font-size: medium;"><div style="text-align: center;">I have told so many people about this recipe because it's my new favorite way to make a strip or ribeye steak. This genius recipe comes from America's Test Kitchen. This method blew my mind! No more guessing if I undercooked or overcooked the steak, with this method the steaks cook to a perfect medium rare. This method is different because you start the steak in a cold nonstick skillet with no oil. You do need a thick (1 1/2 inch) well marbled steak so that the fat helps to achieve a good sear on the outside without overcooking the interior. Also you'll need a meat thermometer. See instructions below but you simply flip every two minutes until temperature reads 125 degrees, then let rest 5 minutes and slice. Tender, juicy and delicious!</div></span><div><span style="font-size: medium;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hSIk2teheFEK-Zcq3grQNyV1T8DAWS0-R1wIVoodXGfS-9oyfZ1mMZIN1jhMr6O7pq_UJo0Bj0waA9BneMMQDvinzwMRcIza4kjR8Jh7UWB5J-CtT08oeTNXuwr0rtk0PcaD8EgzjeTcxK07VoEwOYU-C-mpwkeSyodzz-Ep4r8U6Xc4MX1tQTTIWA/w240-h320/24DC08BF-2573-4B6B-A2D4-DB268FA288F6.jpeg" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hSIk2teheFEK-Zcq3grQNyV1T8DAWS0-R1wIVoodXGfS-9oyfZ1mMZIN1jhMr6O7pq_UJo0Bj0waA9BneMMQDvinzwMRcIza4kjR8Jh7UWB5J-CtT08oeTNXuwr0rtk0PcaD8EgzjeTcxK07VoEwOYU-C-mpwkeSyodzz-Ep4r8U6Xc4MX1tQTTIWA/s4032/24DC08BF-2573-4B6B-A2D4-DB268FA288F6.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3_hp8hIrp_dY4gayG_qTHVAc9tCInfgVsn8D5mJlZ_Z7zozU8tGYMZQ1pz8X4NqOP4Dx0unUccr9xNGUKnwA-Wj49XIcvbi-8jUN118NKscv8uLJmqrP1r_aCupA4prINo8N1WlVrQ4-hrjbsGcp2R1JpJRGyxo9LkBYZzKMApCs3HIkyr_KKgCTDw/s4032/829C7EBA-7EBE-406D-8710-88B87257A4E7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3_hp8hIrp_dY4gayG_qTHVAc9tCInfgVsn8D5mJlZ_Z7zozU8tGYMZQ1pz8X4NqOP4Dx0unUccr9xNGUKnwA-Wj49XIcvbi-8jUN118NKscv8uLJmqrP1r_aCupA4prINo8N1WlVrQ4-hrjbsGcp2R1JpJRGyxo9LkBYZzKMApCs3HIkyr_KKgCTDw/s320/829C7EBA-7EBE-406D-8710-88B87257A4E7.jpeg" width="240" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: medium;">1. Sprinkle each steak (well marbled boneless strip or ribeye steak 1 1/2 inch thick) with kosher salt and put in fridge for at least 1 hour or up to 24 hours before cooking.<br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="background-color: white;"><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="font-size: medium;">2. When ready to cook remove from fridge and pat them dry with paper towels. Sprinkle with freshly ground black pepper. You don't need any extra salt.</span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="font-size: medium;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="font-size: medium;">3. Place steaks 1 inch apart in cold nonstick skillet. Place skillet over high heat and cook steaks for 2 minutes. Flip steaks and cook on second side for 2 minutes. (at this point neither side of steaks will be browned)</span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="font-size: medium;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="font-size: medium;">4. Flip steaks, reduce heat to medium, and continue to cook, flipping steaks every 2 minutes, until meat register 125 degrees for medium rare. (Tip - steaks should be sizzling gently, if not, increase heat slightly and reduce heat if skillet starts to smoke.)</span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="font-size: medium;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="font-size: medium;">5. Transfer steaks to carving board and rest for 5 minutes (VERY IMPORTANT!<span style="color: #cc0000;">*</span>see note). Slice steaks, season steaks with salt to taste if needed. Enjoy!!</span></div></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><span style="color: #cc0000;">*</span>The reason it needs to rest is because the juices need time to redistribute. Otherwise it will just flow away, leaving you with a dry piece of meat.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"> <a href="http://www.mylivesignature.com" style="text-align: left;" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background-color: transparent; background: transparent; border: 0px;" /></a></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-47631574023800190012022-06-02T13:44:00.000-07:002022-06-02T13:48:50.207-07:00Focaccia <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1NtiqyEixeeUyjAeasw6NttN_ZJ80LgdwWPzfxjyv_B63a2bg6dwK72xK6rYw83CayuxkwrVXQ_in1JTJjKLDitghHjc3YbVoxahsKQ27IRMM6Xx8fL8iHIA2pwbJZSnh8T3qjFjHpQSITIfjABdDBWs8AdELu3k8Z-4TffH3-IrI_DXnztAdrR6iA/s4032/A0F97927-4D65-4A60-BB2A-90AFF55BB08D.jpeg" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1NtiqyEixeeUyjAeasw6NttN_ZJ80LgdwWPzfxjyv_B63a2bg6dwK72xK6rYw83CayuxkwrVXQ_in1JTJjKLDitghHjc3YbVoxahsKQ27IRMM6Xx8fL8iHIA2pwbJZSnh8T3qjFjHpQSITIfjABdDBWs8AdELu3k8Z-4TffH3-IrI_DXnztAdrR6iA/s320/A0F97927-4D65-4A60-BB2A-90AFF55BB08D.jpeg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.bonappetit.com/recipe/easy-no-knead-focaccia"><span style="color: #b45f06; font-family: inherit; font-size: medium;">Shocking Easy No-Knead Focaccia</span></a></td></tr></tbody></table><span style="font-size: medium;"><br /><span style="font-family: inherit;">I don't make a lot of bread but this is one recipe I enjoy making and feel confident knowing it will turn out </span>every time. </span><span style="font-family: inherit; font-size: medium;">This is a no knead, hands off and a shockingly easy Focaccia Bread recipe. It does take time, 2 days but with little effort. I'm</span><span style="font-family: inherit; font-size: medium;"> just going to link you right to the recipe, </span><a href="https://www.bonappetit.com/recipe/easy-no-knead-focaccia" style="font-family: inherit;"><span style="color: #b45f06;">Shocking Easy No-Knead Focaccia by Sarah Jampel at Bon Appetite</span></a><span style="font-family: inherit; font-size: large;">. Sarah shows you small step by step clips which are very helpful. I've made this several times with a few changes and it always comes out great! Thanks <a href="https://www.bonappetit.com/contributor/sarah-jampel"><span style="color: #b45f06;">Sarah Jampel</span></a> for a great recipe!!</span><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span><div><span style="font-family: inherit; font-size: medium;">Here are my tips:</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit; font-size: medium;">1. I always weigh my flour. My water temp to </span><span style="font-size: medium;">dissolve yeast is about 110 degrees.</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit; font-size: medium;">2. In Step 3 clip, they show her using her hands to coat dough in bowl with oil but the dough is pretty wet so I just toss it in the bowl with a rubber spatula. Also, after the dough has been in the fridge 8-24 hours, I let the dough sit until it gets to room temperature before I do the fork technique in Step 4. The dough is more manageable. You'll see the fork technique in Step 4's clip. </span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit; font-size: medium;">3. In Step 4 I use a 9x13 pan and let it rise the full 4 hours. My house is always on the cool side so it takes time to rise.</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit; font-size: medium;">4. I've never used the garlic butter at the end of the recipe. I prefer it with a sprinkle of flaked sea salt.</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit; font-size: medium;">5. It's best eaten the day it's made but I always have some leftovers that I slice and freeze so I can pull out a slice or two when needed.</span></div><div><br /></div><div><br /></div><div> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background-color: transparent; background: transparent; border: 0px;" /></a></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5264920230687468468.post-19602379468009362102022-04-20T09:23:00.004-07:002022-08-04T15:01:09.296-07:00Baked Salmon with Lemon Butter Cream Sauce for two<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjje98_lpzclqrNJJMraS7-vXKEe2uuXFR92f6RdmGyyC_H3aRyi9F6GuzStuX3YANhl4t4C8nxZ20glR3P3O4NPyhpmfsNsDGykcHGnAYur8CIHnS05uGyGUX_wnsdk_cb0Dkl1_ejgC6_b2_l0q9UvURKnYzXDa7nsrK3FMso9df31YhECP5l90iD7A/s4032/577D6814-4C37-4E66-9EC5-F03BBF7DA0EB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjje98_lpzclqrNJJMraS7-vXKEe2uuXFR92f6RdmGyyC_H3aRyi9F6GuzStuX3YANhl4t4C8nxZ20glR3P3O4NPyhpmfsNsDGykcHGnAYur8CIHnS05uGyGUX_wnsdk_cb0Dkl1_ejgC6_b2_l0q9UvURKnYzXDa7nsrK3FMso9df31YhECP5l90iD7A/s320/577D6814-4C37-4E66-9EC5-F03BBF7DA0EB.jpeg" width="320" /></a></div>This in not the best photo BUT this salmon is so good! Salmon is for dinner at least once a week because we love it and it's so easy. The salmon is baked in a 425 degree oven, so it cooks fast, 15 minutes. While it's baking you make the cream sauce. Then top baked salmon with sauce and it's done, it's that easy! I served the salmon with roasted asparagus that was roasting in the same 425 degree oven. Gotta love when dinner is on the table in about 20minutes! This recipe checks all my favorite boxes, easy✓, quick✓, delicious✓ and no leftovers✓. When cooking for two I always have leftovers so I love when a meal is one and done. Plus, I'm not a fan of leftover fish! <div><br /></div><div><p style="font-family: "Helvetica Neue"; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px 0px 2px;"><b>INGREDIENTS:</b></p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="text-decoration: underline;"><b>FOR THE SALMON</b></span></p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 Salmon Fillets ( skinless)</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"> <span class="Apple-tab-span" style="white-space: pre;"> </span> Freshly Grated Black Pepper and Salt - to taste</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"> 2 Tbsp. Freshly Squeezed Lemon Juice</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span> 2 Tbsp. County Dijon Mustard (or any coarse ground mustard)</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="text-decoration: underline;"><b>LEMON BUTTER GARLIC SAUCE</b></span></p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> 1</span> Tbsp. Butter</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 tsp. Garlic Cloves (about 1 clove, minced)</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup Heavy Cream</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"> 1 tsp. Lemon Juice (or more to taste)</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 Tbsp. dill ( finely chopped)</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Freshly Ground Black Pepper and salt - to taste</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"> </p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px 0px 2px;"><b>INSTRUCTIONS:</b></p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Preheat your oven to <b>425°F </b>with the rack in the center.</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Lightly salt and pepper salmon.</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"> In a small bowl combine lemon juice and Dijon mustard. Mix well.</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Arrange salmon fillets in a baking dish and pour the mustard mixture over salmon to coat. Bake for *12-15 minutes in the preheated oven. </p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>In the meantime, melt butter in a medium saucepan over low-medium heat. Add the minced garlic and sauté until fragrant, about 20 seconds.</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Pour in heavy cream and bring to a low boil. The sauce should thicken a little bit.</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Take off the heat and stir in lemon juice, dill and season with black pepper and salt to your liking. Keep warm.</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Pour the sauce over the baked salmon.</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"> Serve and enjoy!</p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></p>
<p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">*Check Salmon after 12 minutes to check for doneness to your liking. </p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">**This recipe was adapted from<span style="color: #ffa400;"> <a href="https://cafedelites.com/baked-salmon-with-lemon-butter-cream-sauce/"><span style="color: #ffa400;">Cafe Delites (Easy Salmon with Lemon Butter Sauce)</span></a> </span></p><div><br /></div><div> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background-color: transparent; background: transparent; border: 0px;" /></a></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-50648440449383816202022-03-16T14:28:00.002-07:002022-03-16T14:30:54.237-07:00General Tso's Ground Turkey <p></p><div class="separator" style="clear: both; text-align: center;"><table 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;"><b style="margin-left: auto; margin-right: auto;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhkw69VCjiqSOAAVZ4hJSzLuZx_2VpPJAvwyYxY6YtnyOM30JURr0yTNKLJNVzFY30Ive4jQNhumB5gFcQmq8A2HiPu2KtYeLLS1myaelM8lauRc8FTkpxPp8tbju6YGmuE2BwQTpDeRm2Trfn96eounUimnb4-RF4S_TFFYBBCoa7Wly7gi_Atqf6yhQ=s4032" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhkw69VCjiqSOAAVZ4hJSzLuZx_2VpPJAvwyYxY6YtnyOM30JURr0yTNKLJNVzFY30Ive4jQNhumB5gFcQmq8A2HiPu2KtYeLLS1myaelM8lauRc8FTkpxPp8tbju6YGmuE2BwQTpDeRm2Trfn96eounUimnb4-RF4S_TFFYBBCoa7Wly7gi_Atqf6yhQ=s320" width="240" /></a><br /><br /></b></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>I love Chinese take-out but I'm out of luck because we don't have a Chinese Restaurant anywhere near where we live. I have tried so many recipes to satisfy my craving. This recipe for General Tso's did the trick! It's made with ground turkey instead of the usual breaded fried chicken breasts. The original recipe called for ground chicken but I couldn't find that at my local grocery store so I used Jennie-O brand, ground turkey. I was pleasantly surprise how much we loved this! It was spicy, sweet and packed with flavor. I will make this again and soon because it's delicious, ready in 30 minutes and I can tell a craving's coming on!<br /></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhPhftYDkaG9hBd7CCqaqVCTJ3T4KoeciJPpwsvtSf6xoKeOo0Zq16Vm9wMcXlD1l1QQaQo0lpcKzqUPu6qog1RSQ0JaJ7xhC8vBdE4J1xyb1i3BF68iWCOAv9KKnnqtKfNk3LEu8IGy9ucZLjspBMcAhOKtd1RtvW-zO-Zv_AGvgFVbk1PTwKsuv1TKQ=s225" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="225" data-original-width="225" height="225" src="https://blogger.googleusercontent.com/img/a/AVvXsEhPhftYDkaG9hBd7CCqaqVCTJ3T4KoeciJPpwsvtSf6xoKeOo0Zq16Vm9wMcXlD1l1QQaQo0lpcKzqUPu6qog1RSQ0JaJ7xhC8vBdE4J1xyb1i3BF68iWCOAv9KKnnqtKfNk3LEu8IGy9ucZLjspBMcAhOKtd1RtvW-zO-Zv_AGvgFVbk1PTwKsuv1TKQ" width="225" /></b></a></div><div class="separator" style="clear: both; text-align: center;"><b>The original recipe comes from Sabrina Snyder, her blog <a href="https://dinnerthendessert.com/ground-general-tsos-chicken/"><span style="color: #ffa400;">Dinner then Dessert</span></a>. I made a few changes to the original. One being I doubled the sauce, we like it saucy! I also want to try some of her other Chinese inspired recipes, <span style="color: #ffa400;"><a href="https://dinnerthendessert.com/ground-kung-pao-chicken-1-pan/"><span style="color: #ffa400;">Ground Kung Pao Chicken</span></a> </span>and <span><a href="https://dinnerthendessert.com/ground-orange-chicken/" style="color: #ffa400;"><span style="color: #ffa400;">Ground Orange Chicken</span></a>. Check her out <a href="https://dinnerthendessert.com"><span style="color: #ffa400;">here</span></a>.</span></b></div><p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px 0px 2px;"><span style="font-size: small;"><b><br /></b></span></p>
<p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: small;"><b><br /></b></span></p>
<p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px 0px 2px; text-align: left;"><b><span style="color: #ffa400; font-size: medium;">Ingredients:</span></b></p><p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px 0px 2px; min-height: 19px; text-align: left;"><span style="font-size: small;"><b><br /></b></span></p><p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-size: small;"><b>
1 pound ground turkey</b></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"></p><div style="text-align: left;"><span style="font-family: "Helvetica Neue";"><b><br /></b></span></div><span style="font-family: "Helvetica Neue";"><div style="text-align: left;"><b>4 ounces canned water chestnuts , diced</b></div></span><p></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"></p><div style="text-align: left;"><b><br /></b></div><p></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "Helvetica Neue";"></span></p><div style="text-align: left;"><b>1 tablespoon minced ginger</b></div><p></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"></p><div style="text-align: left;"><span style="font-family: "Helvetica Neue";"><b><br /></b></span></div><span style="font-family: "Helvetica Neue";"><div style="text-align: left;"><b>1/2 teaspoon crushed red pepper flakes</b></div></span><p></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"></p><div style="text-align: left;"><span style="font-family: "Helvetica Neue";"><b><br /></b></span></div><span style="font-family: "Helvetica Neue";"><div style="text-align: left;"><b>2 cloves garlic minced</b></div></span><p></p>
<p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px; text-align: left;"><span style="font-size: small;"><b><br /></b></span></p>
<p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px 0px 2px; text-align: left;"><b><span style="color: #ffa400; font-size: medium;">General Tso's Sauce:</span></b></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"></p><div style="text-align: left;"><span style="font-family: "Helvetica Neue";"><b><br /></b></span></div><span style="font-family: "Helvetica Neue";"><div style="text-align: left;"><b>6 tablespoons rice vinegar</b></div></span><p></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"></p><div style="text-align: left;"><span style="font-family: "Helvetica Neue";"><b><br /></b></span></div><span style="font-family: "Helvetica Neue";"><div style="text-align: left;"><b>6 tablespoons low sodium soy sauce</b></div></span><p></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"></p><div style="text-align: left;"><span style="font-family: "Helvetica Neue";"><b><br /></b></span></div><span style="font-family: "Helvetica Neue";"><div style="text-align: left;"><b>4 teaspoons hoisin sauce</b></div></span><p></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"></p><div style="text-align: left;"><span style="font-family: "Helvetica Neue";"><b><br /></b></span></div><span style="font-family: "Helvetica Neue";"><div style="text-align: left;"><b>1/2 cup water</b></div></span><p></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"></p><div style="text-align: left;"><span style="font-family: "Helvetica Neue";"><b><br /></b></span></div><b><span style="font-family: "Helvetica Neue";"><div style="text-align: left;">6 tablespoons sugar</div></span>
</b><div style="text-align: left;"><b><br /></b></div><span style="font-family: "Helvetica Neue";"><b><div style="text-align: left;">2 tablespoon cornstarch</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #ffa400; font-size: medium;">Instructions:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div></b></span><p></p><span style="text-align: left;"><div><p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><b>1. To a large non-stick pan add ground turkey.<br />
</b></p>
<p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><b>2. Cook, breaking apart until no longer pink.</b></p><p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><b>3, Add diced water chestnuts, then finish cooking for an additional 2-3 minutes.<br />
</b></p>
<p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><b>4. Add the ginger, garlic and crushed red pepper and cook for about 10 seconds. While meat is cooking make sauce.<br />
</b></p><p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><b><br /></b></p>
<p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><b><span style="color: #ffa400; font-size: medium;">For the General Tso's Sauce: </span></b></p>
<p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><b><br /></b></p>
<p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><b>1. In a small bowl add the rice vinegar, soy sauce, hoisin sauce, water, sugar and cornstarch and whisk together.<br />
</b></p><p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><b><br /></b></p>
<p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><b>2. Once the meat mixture is cooked add the General Tso's sauce to the pan and bring to boil. Cook for just a few seconds, stirring until it thickens. Serve over rice. Enjoy!</b></p></div><div><br /></div></span></td></tr></tbody></table><div style="text-align: left;"><br /></div></div><br /> <p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-50003177152197918872022-01-04T19:11:00.002-08:002022-01-04T19:21:44.497-08:0012 week Exercise Program with Heather Robertson<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote><div style="text-align: center;"><a href="https://heatherrobertson.com/programs/heather-robertson-12-week-workout-program-2/"><span style="color: #cc0000;">Heather Robertson</span></a></div><div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="367" src="https://www.youtube.com/embed/g-Euu9HVLZY" width="477" youtube-src-id="g-Euu9HVLZY"></iframe></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span></div><span style="text-align: center;"><div style="text-align: center;"><span style="font-size: medium;">If you are looking for a new exercise program this new year, I would highly recommend Heather Robinson.</span> <span style="font-size: medium;">She is an amazing trainer and it's completely free on YouTube. She has so many workouts and programs to follow you will never run out. We did her first 12 week 1.0 program and loved it so much we've started her new 12 week 2.0 program. What I love is the program is 5 days on and 2 days off. Those 5 days she works every inch of your body so you need 2 days for recovery. We've just started the program but we're ready for this challenge. </span></div></span><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"> Happy New Year!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"> </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-68054403625421147252021-11-01T14:18:00.000-07:002021-11-01T14:18:05.331-07:00Vegetable Soup with Barley (Instant Pot)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfVj34an6xlLoYbno2fhkCJ2IyBgShFPWhdjTfBy9wuUmGWCY_16ym38QxDNEG8d7D46yC4Dv7Ry4r6LywH6u_XfZ1iRk8wD9Yt88bRCrfjo47FaaLEbg32Wct6wMGmDzsVZKFBmDN1Av/s320/IMG_6521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="320" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfVj34an6xlLoYbno2fhkCJ2IyBgShFPWhdjTfBy9wuUmGWCY_16ym38QxDNEG8d7D46yC4Dv7Ry4r6LywH6u_XfZ1iRk8wD9Yt88bRCrfjo47FaaLEbg32Wct6wMGmDzsVZKFBmDN1Av/s0/IMG_6521.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSq4Dpi_hMNr94hs7UQVdVsN0itztIw4OgQzU6jP-hV-cutnlFigvBi3BmRYYwwbe0ss2TbQ5f6gFURIY7DhJSZQfFSdXVXpVAfpEG6SX8_lqKCgZOVt3aSo5YzcsL3Ay5a6DDaGDbu-KF/s320/IMG_6522.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="320" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSq4Dpi_hMNr94hs7UQVdVsN0itztIw4OgQzU6jP-hV-cutnlFigvBi3BmRYYwwbe0ss2TbQ5f6gFURIY7DhJSZQfFSdXVXpVAfpEG6SX8_lqKCgZOVt3aSo5YzcsL3Ay5a6DDaGDbu-KF/s0/IMG_6522.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: left;">Once the cool weather of Fall is here, for lunch I replace my bowl of salad for a bowl of warm soup. <span style="text-align: left;">I've already made my <a href="https://dawns-recipes.blogspot.com/search?q=chicken+dumpling+soup"><span style="color: #f1c232;">Chicken and Dumpling Soup</span></a>, <a href="https://dawns-recipes.blogspot.com/2012/10/stuffed-bell-pepper-soup.html"><span style="color: #6aa84f;">Stuffed Pepper Soup</span></a> and <a href="https://dawns-recipes.blogspot.com/2009/11/ham-bacon-and-bean-soup.html"><span style="color: #b45f06;">Ham and Bean soup</span></a>. I love SOUP! Today's recipe comes from Trish Bozeman at her vegetarian blog, <a href="https://www.rhubarbarians.com/instant-pot-vegetable-soup-barley/"><span style="color: #e69138;">Rhubarbarians</span></a>. This soup is packed full of veggies! There are so many veggies that it's good to prep all the ingredients before starting. Once the prep was done it was easy. This soup was so tasty, healthy and </span>comforting on this cool Fall day. I made the recipe exactly as written and I wouldn't change a thing. So head over to <a href="https://www.rhubarbarians.com/instant-pot-vegetable-soup-barley/"><span style="color: #e69138;">Rhubarbarians</span></a> for this delicious recipe. She also gives instructions for the stove top if you don't have an instant pot.</td></tr></tbody></table><div><br /></div><div><br /></div> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background-color: transparent; background: transparent; border: 0px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-67598563390451865162021-09-14T13:58:00.002-07:002022-04-02T13:04:04.003-07:00Rosemary Bread<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyWfgp6sgcbMtieI9lczBQg3eRbL9mg0Ivyfa9mTfPaiSyOcZ20DhiPAqlArO4AguXPDQCuqll7x24Azz9X7JDj-lP7jMrfV0PbW3dYdpTY62P5W4qnTPxjJqMJIp_4j5OluaheYeUdj5/s2048/21FE52FC-E695-42EC-88A4-9C8E61CEF218.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyWfgp6sgcbMtieI9lczBQg3eRbL9mg0Ivyfa9mTfPaiSyOcZ20DhiPAqlArO4AguXPDQCuqll7x24Azz9X7JDj-lP7jMrfV0PbW3dYdpTY62P5W4qnTPxjJqMJIp_4j5OluaheYeUdj5/s320/21FE52FC-E695-42EC-88A4-9C8E61CEF218.jpeg" width="240" /></span></a></div><span style="font-family: arial;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQFpm3l7FknLGsfCWKhBCjf4s-OoI2yxvnCuH80shWE_oyZTvEDOeMKIVap_614xBqmsk3J2JHqi_4Euy4DncFuK8-lMaDtvNK8LhFuIXgp4DlaNK4STzG7uBvbTNibC4mF5lAUj6e845/s2048/D160B197-855D-467F-8F5E-23861941375E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQFpm3l7FknLGsfCWKhBCjf4s-OoI2yxvnCuH80shWE_oyZTvEDOeMKIVap_614xBqmsk3J2JHqi_4Euy4DncFuK8-lMaDtvNK8LhFuIXgp4DlaNK4STzG7uBvbTNibC4mF5lAUj6e845/s320/D160B197-855D-467F-8F5E-23861941375E.jpeg" width="320" /></a></span></div><span style="font-family: arial;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">This delicious bread recipe comes from Chris at the blog <a href="https://thecafesucrefarine.com/ridiculously-easy-rosemary-bread/"><span style="color: #ffa400;">The Cafe Sucre Farine</span></a>. I LOVE her blog, yummy recipes that are easy to follow and always turn out. She calls this bread, Ridiculously Easy Rosemary Bread because it only takes 5 minutes to prep and then after an 8 hour rise (or overnight, up to 12 hours), 10 minutes to shape and then in the oven for 25 minutes. Warm bread just in time for dinner. We had it last night with <a href="https://thecafesucrefarine.com/eggplant-italian-sausage-gratin/"><span style="color: #ffa400;">Eggplant Italian Sausage Gratin</span></a>, which is also from her blog and today used the leftover bread for chicken salad sandwiches. I didn't want to waste a single slice of this delicious bread so I sliced what was left and it's in the freezer ready for when I need toast for breakfast or I'm thinking it will make great croutons for salads. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Check out Chis's Ridiculously Easy Rosemary Bread recipe <a href="https://thecafesucrefarine.com/ridiculously-easy-rosemary-bread/"><span style="color: #ffa400;">here</span></a>, <span style="color: #ffa400;"><a href="https://thecafesucrefarine.com/ridiculously-easy-rosemary-bread/"><span style="color: #ffa400;">the Cafe Sucre Farine</span></a>. </span>She writes all you'll need to know and there's even a video to watch to be successful making this bread. I've always been a little afraid of yeast but with Chis's great recipe and her advise I was thrilled with how well it turned out and will be making again and again!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">*One more thing, Chris does mention this on the blog post but don't be surprised how wet and sticky the dough is right out of the bowl. Just make sure you use plenty of flour on your work surface during the last step of kneading and shaping the dough into the two loafs. Also, when setting the loafs of the parchment covered cookie sheet, space them apart. I had put mine too close together and when they rose in the oven they stuck together. Not a big deal but giving them their space they will bake into a perfectly round loaf. Happy Baking!! </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://www.mylivesignature.com" style="text-align: left;" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background-color: transparent; background: transparent; border: 0px;" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-18549768876281761842021-08-09T12:45:00.006-07:002023-06-18T14:28:44.668-07:00Peach and Strawberry Preserves<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><span style="font-family: georgia; font-size: medium; margin-left: auto; margin-right: auto;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdquiSD0Yp58QO0Dh14jMZSdy0Ow7N1paodFBBvleLNmE5DcljC94OJ7s9YkVy_Z7pknVYDIS1gS5PaMR_vY48bKDxM8J2iVxwUHRSmc80JDQxmHaAXpShSc78bXj1Nq4d4ZsldVA0099h/s2048/9D8A2D7A-873C-4112-9BDE-FBCC200E7D30.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdquiSD0Yp58QO0Dh14jMZSdy0Ow7N1paodFBBvleLNmE5DcljC94OJ7s9YkVy_Z7pknVYDIS1gS5PaMR_vY48bKDxM8J2iVxwUHRSmc80JDQxmHaAXpShSc78bXj1Nq4d4ZsldVA0099h/w306-h408/9D8A2D7A-873C-4112-9BDE-FBCC200E7D30.jpeg" width="306" /></a><br />Last year I made these preserves with fresh peaches my daughter brought me. When the preserves were gone I made more with a bag of frozen peaches. What a difference, fresh is best! I've tried to buy them fresh from grocery store but they never seem to ripen before turning bad. So this year I ordered a box of farm fresh peaches from Pearson's Farm in Georgia. <br />They showed up beautifully packed but not quite ripe. I checked each day and by the 4th day they were perfect to eat. They are so juicy and taste like a peach should taste! I used half the box to make preserves to enjoy with homemade yogurt (<a href="https://dawns-recipes.blogspot.com/2020/03/instant-pot-yogurt-cold-start.html"><span style="color: #ffa400;">see recipe here</span></a>) and we'll just enjoy eating the rest of the peaches with the juice dripping down our chins! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YcJ6Brng8GOP8iPdG_O0aAt-Ba7VeN253cFJfRvo4GAPmOpyEaEnmMJuuj0_cCtDnuxlsCpdvASdgFfv0mtUBR4YZZFlCRdY1xUoH7Hd8wXLPtKIb71W97i5THHcXxderQLSRltHoiwz/s1600/IMG_4529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YcJ6Brng8GOP8iPdG_O0aAt-Ba7VeN253cFJfRvo4GAPmOpyEaEnmMJuuj0_cCtDnuxlsCpdvASdgFfv0mtUBR4YZZFlCRdY1xUoH7Hd8wXLPtKIb71W97i5THHcXxderQLSRltHoiwz/s400/IMG_4529.jpg" width="300" /></a></span></td></tr><tr><td class="tr-caption"><span style="font-family: georgia; font-size: medium;">Here's my recipe for instant pot <a href="https://dawns-recipes.blogspot.com/2020/03/instant-pot-yogurt-cold-start.html"><span style="color: red;">yogurt</span></a>. It's so good with a dollop of either the strawberry or peach preserves swirled in and topped my <a href="https://dawns-recipes.blogspot.com/2019/07/crunchy-granola-clusters.html"><span style="color: #b45f06;">homemade granola</span></a>. The preserves are also delicious on a piece of toast!<br /><br /></span></td></tr></tbody></table><span style="font-family: georgia; font-size: medium;"><br /></span><ul style="list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; padding: 0px;"><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span data-amount="16" data-unit="oz"><span style="font-family: georgia; font-size: medium;">Ingredients:</span></span></li></ul><ul style="list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; padding: 0px;"><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span style="font-family: georgia; font-size: medium;">4 cups (1 1/2 lbs) ripe strawberries, hulled and diced or 4 cups (1 1/2 lbs) ripe peaches, skin removed *see note and diced </span></li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span data-amount="0.75" data-unit="cup" style="font-family: georgia; font-size: medium;"><br /></span></li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span style="font-family: georgia; font-size: medium;"><span data-amount="0.75" data-unit="cup">1/2 cup</span><span> of sugar</span></span></li></ul><ul style="list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; padding: 0px;"><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span style="font-family: georgia; font-size: medium;">1/2 teaspoon grated lemon zest</span></li></ul><ul style="list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; padding: 0px;"><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span style="font-family: georgia; font-size: medium;">2 teaspoons fresh lemon juice</span></li></ul><ul style="list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; padding: 0px;"><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span style="font-family: georgia; font-size: medium;"><br /></span></li></ul><ul style="list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; padding: 0px;"><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span style="font-family: georgia; font-size: medium;">Instructions:</span></li></ul><ol><li><span style="font-family: georgia; font-size: medium;">In a saucepan heat strawberries on medium heat for 5-8 minutes to release their liquid (easier to stir in sugar).</span></li><li><span style="font-family: georgia; font-size: medium;">Turn heat down to low, add sugar and stir until dissolved. Add lemon zest and juice.</span></li><li><span style="font-family: georgia; font-size: medium;">Increase heat to medium and bring mixture to a slow boil.</span></li><li><span style="font-family: georgia; font-size: medium;">Stir frequently, continuing with a slow boil until jam is thickened about 25-30 minutes **see note. I don't smash my fruit because I like the diced chunks in my yogurt but smash if you'd like a more jam consistency. </span></li><li><span style="font-family: georgia; font-size: medium;">Transfer jam to tightly lidded jars (leave a little room on top for expansion when freezing) and let cool to room temperature.</span></li><li><span style="font-family: georgia; font-size: medium;">When cool store in the refrigerator for about 2 weeks (or freeze for 3 months)</span></li></ol><ul style="list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; padding: 0px;"><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span style="font-family: georgia; font-size: medium;">Makes about 2 cups </span></li></ul><div><span style="font-family: georgia; font-size: medium;"><span> * Peel Peaches - </span><span>Boil a pot of water, large enough to submerge </span><span>several peaches. Lower peaches into the boiling water and let them soak for about 30-45 seconds. Use a slotted spoon to transfer the peaches from the pot into a bowl full of ice water. Once cooled, the peach skin should be very easy to pull away gently with a knife.</span></span></div><span style="font-family: georgia; font-size: medium;"><br /></span><h3 style="margin-left: 8px;"><div style="border-top-style: none; line-height: 1.3; list-style-type: none; margin-top: 1rem; padding: 0px 1.5625em 0px 2.5em; position: relative;"><span style="font-family: georgia; font-size: medium; font-weight: normal;">**Additional tip: If you have a thermometer when the jam reaches 215 F, it’s ready.</span></div></h3><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-69095902804069819492021-06-18T09:25:00.002-07:002021-09-01T06:47:34.112-07:00My Favorite Podcast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijiZfXDhYIGjo6EIDm9fGD3k4_ZcKrZoWjCrdK9lyLaDyvTjTeGrPdeblAATPiWnQpuat9GZqVbfYC5znqTJ3F8babdQb8Hyfy5HvqawJW_dmj0PcF5jWZp1I71Lbs4sbwGUrv3qOkv1UM/s225/Unknown.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijiZfXDhYIGjo6EIDm9fGD3k4_ZcKrZoWjCrdK9lyLaDyvTjTeGrPdeblAATPiWnQpuat9GZqVbfYC5znqTJ3F8babdQb8Hyfy5HvqawJW_dmj0PcF5jWZp1I71Lbs4sbwGUrv3qOkv1UM/s0/Unknown.jpeg" /></a></div><br /> <div> I really enjoy listening to Podcast these days. I like listening when I'm in the car, taking a long walk, cooking or house cleaning. You won't be surprised that my favorite podcasts are about food. Right now my #1 favorite is Homemade from Allrecipes.com. I've listened to every one! I love the host, Martie Duncan. I could listen to her southern accent all day! Some of her guest are Guy Fieri, Carla Hall, Rachael Ray. Patti LaBelle, Michael Symon, just to name a few. After each podcast I'm usually hungry, I've learned some new kitchen techniques and I'm inspired to get in the kitchen. Now that I'm caught up, I've started to listen to some others, The Walk-in, The Sporkful and Biscuits and Jam from Southern Living. There are still so many food podcast that I'll never run out! I love to know a few of your favorites. Happy listening!<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2EWNA2FQu9s9IpgJFIl41JBjeQiVeoSvk09tRoBFGMSN4iV8OoF9cY2YEXfOUEhb0GWTuyYgMFOwk_1mJrdii6ZjT74uNono-Zox6jnti7KBEo3f4op19VkySIWvoxmb0hsj1I-Kx9Fz/s225/Unknown-3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2EWNA2FQu9s9IpgJFIl41JBjeQiVeoSvk09tRoBFGMSN4iV8OoF9cY2YEXfOUEhb0GWTuyYgMFOwk_1mJrdii6ZjT74uNono-Zox6jnti7KBEo3f4op19VkySIWvoxmb0hsj1I-Kx9Fz/s0/Unknown-3.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLuOExjeypyONENFtuyBRUir5DQStpdGLN7Ns2WoG1xBLpffLI2-NsuowWeMWRB8uyFNLyoO_-EpfJg8RhTarz8-Z_EQ2SV6p1gQf0BkgXVHUH_2cQB6VlKpcH-hIoQVxJwULoTaPVewG/s225/Unknown-2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLuOExjeypyONENFtuyBRUir5DQStpdGLN7Ns2WoG1xBLpffLI2-NsuowWeMWRB8uyFNLyoO_-EpfJg8RhTarz8-Z_EQ2SV6p1gQf0BkgXVHUH_2cQB6VlKpcH-hIoQVxJwULoTaPVewG/s0/Unknown-2.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdo7R3tz9SJGO9Gf1AWEgvSFxj-Rz1zlWqwb7-FqDXUf90IsXgOq1KQqNAeg0CcBiuVWjEXmScPQ4Hy-lcHaVgDxd2Tcd-OtbCxoiExwQBxL-LxPoTaW_5q9KcijnKyLglE2QccX68YQzh/s225/Unknown.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdo7R3tz9SJGO9Gf1AWEgvSFxj-Rz1zlWqwb7-FqDXUf90IsXgOq1KQqNAeg0CcBiuVWjEXmScPQ4Hy-lcHaVgDxd2Tcd-OtbCxoiExwQBxL-LxPoTaW_5q9KcijnKyLglE2QccX68YQzh/s0/Unknown.jpeg" width="225" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div><br /></div><div> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background-color: transparent; background: transparent; border: 0px;" /></a></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-21083017354899865992021-06-17T08:59:00.009-07:002021-06-17T12:24:03.350-07:00Crispy Parmesan Chicken with Spring Greens and a Lemon Vinaigrette<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcytj3pafsYsOBpPDlf6fv1ZfOzivX-gbG7TrxOmNF2v3x-dCS7oxrBMOEVXb4k7M07-FVKvAKXTPHvaXXlurFUK81EO6SULQIpulAy7wGksj1qJtBxVCYNZS0gFErWu3C-M79GBoliVg/s1600/fullsizeoutput_43b4.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcytj3pafsYsOBpPDlf6fv1ZfOzivX-gbG7TrxOmNF2v3x-dCS7oxrBMOEVXb4k7M07-FVKvAKXTPHvaXXlurFUK81EO6SULQIpulAy7wGksj1qJtBxVCYNZS0gFErWu3C-M79GBoliVg/w389-h292/fullsizeoutput_43b4.jpeg" width="389" /></a></td></tr><tr><td class="tr-caption"><span style="font-family: georgia; font-size: small;"><span><span style="color: #212121;">The other day, friends of ours were at our door with a nice surprise. They brought me fresh spring lettuce from the farm where they work. There is nothing better then garden fresh, the lettuce was just cut that morning! I've been making this dish for years and it comes from</span><a href="https://barefootcontessa.com/recipes/parmesan-chicken" target="_blank"><span style="color: #38761d;"> Ina Garten</span></a><span style="color: #212121;">. I don't think I've ever made an </span><a href="https://barefootcontessa.com/recipes/parmesan-chicken" target="_blank"><span style="color: #38761d;">Ina Garten</span></a><span style="color: #212121;"> recipe that I didn't LOVE. This one just happens to be a family favorite! I like that I can make it for two or six.<br /> Crispy hot tender chicken topped with cool spring greens tossed in a lemon vinaigrette and freshly grated</span></span> parmesan cheese – makes for a simply delicious meal. This was made even better with these fresh spring greens. Thanks Amber and Ryan!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoG2NF4T-aeklaKjCEttxcMA37nP5ekcy7DlarbQiHEloWYIEVBG_barZTVxs13rvlBrOq63RKImq7t3mhWM1Wp2rZJH0-pVyz_rx7HefjAdGGm99vGE6BFIzR2txBM8P2q4J8LiJpisT/s2048/F13B6013-565B-4D57-BC18-E7C857D453EB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoG2NF4T-aeklaKjCEttxcMA37nP5ekcy7DlarbQiHEloWYIEVBG_barZTVxs13rvlBrOq63RKImq7t3mhWM1Wp2rZJH0-pVyz_rx7HefjAdGGm99vGE6BFIzR2txBM8P2q4J8LiJpisT/s320/F13B6013-565B-4D57-BC18-E7C857D453EB.jpeg" /></a><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 class="tr-caption"><span style="font-size: small;">I do recommend using smaller chicken breasts because once you pound them flat they can become as big as a dinner plate! <br /><br /></span></td></tr></tbody></table></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrZIGjSI0WwhAR8yAG8gUPSTnm6CofXGl_coDey6y3R8hi8LMNVS1W-iHEyo7yk3B1lpT9PFe1wHQqdvQfqLaCN7RQzFEIYIYWikPK3L1Fsec0bkeG7-Xo7sBpbC4KZMIzmtfGJhn-07O/s1600/fullsizeoutput_439c.jpeg" style="margin-left: auto; margin-right: auto;"><span style="font-family: georgia;"><img border="0" data-original-height="846" data-original-width="1600" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrZIGjSI0WwhAR8yAG8gUPSTnm6CofXGl_coDey6y3R8hi8LMNVS1W-iHEyo7yk3B1lpT9PFe1wHQqdvQfqLaCN7RQzFEIYIYWikPK3L1Fsec0bkeG7-Xo7sBpbC4KZMIzmtfGJhn-07O/s320/fullsizeoutput_439c.jpeg" width="320" /></span></a></td></tr><tr><td class="tr-caption"><span style="font-family: georgia;"><br /></span></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOG5VGbCdJ6C6p9xuPj7qdiUeMwPrcZvfOephJmghtVLqE256Ii-GoLlpkbfVAQ_UWdeKiX4AnHv4M0VD4qFTTGLeKAJvytr8o_BxQ6v1BQctumGbuWtH7HcQogY-xLXPwhtp4xBc0XWQ-/s1600/fullsizeoutput_43a2.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOG5VGbCdJ6C6p9xuPj7qdiUeMwPrcZvfOephJmghtVLqE256Ii-GoLlpkbfVAQ_UWdeKiX4AnHv4M0VD4qFTTGLeKAJvytr8o_BxQ6v1BQctumGbuWtH7HcQogY-xLXPwhtp4xBc0XWQ-/s320/fullsizeoutput_43a2.jpeg" width="240" /></span></a></div><span style="font-family: georgia;"><br style="text-align: left;" /></span><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaXwOFZzGZ6SsTkiFePvMKpX5yFYzgDlKpO9s8kRbpn8GJ1OgIhmqOiXHeFqlSrp3TqQ-XbzSNZ9DjNlLIrJ5stx7ApKHDnhBTPp2InUCR29QquvTO8zeuNPu0wsvLrM4aZSdxt7ucA3w/s1600/fullsizeoutput_43a4.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaXwOFZzGZ6SsTkiFePvMKpX5yFYzgDlKpO9s8kRbpn8GJ1OgIhmqOiXHeFqlSrp3TqQ-XbzSNZ9DjNlLIrJ5stx7ApKHDnhBTPp2InUCR29QquvTO8zeuNPu0wsvLrM4aZSdxt7ucA3w/s320/fullsizeoutput_43a4.jpeg" width="240" /></span></a></div><span style="font-family: georgia;"><br style="text-align: left;" /></span><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpeUjK3OrcWQ0Vx_LWPl9g87t-MObsRK08hPJvvCdM2LSsXrm7AQP1Eccj181BOdTaO1f_smEP_KxTCUemdXsyw1KkW1ew3Uxez-O6HGs8PLGOcNKeH4BU9eOawsqryNHtG5O7tqoUktG/s2048/2C2A8DF1-8083-42B6-9D73-064C3E0976E5.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpeUjK3OrcWQ0Vx_LWPl9g87t-MObsRK08hPJvvCdM2LSsXrm7AQP1Eccj181BOdTaO1f_smEP_KxTCUemdXsyw1KkW1ew3Uxez-O6HGs8PLGOcNKeH4BU9eOawsqryNHtG5O7tqoUktG/s320/2C2A8DF1-8083-42B6-9D73-064C3E0976E5.jpeg" /></span></a></div><div class="separator" style="clear: both;"></div><span style="font-family: georgia;">At this point, I like to put these into the fridge to set for at least 30 minutes (up to an hour). This helps the coating adhere better when the chicken is cooked. It's also nice having this step done ahead of time, waiting in the fridge, until you're ready to cook.<br style="text-align: left;" /></span><div class="separator" style="clear: both;"><span style="font-family: georgia; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-gJoTFCBKjN2pDyJyuzANe7tQkuLP0Yz7oRMkaTTExCOi5lpsMDEgW3ZH95SmRasH3D4mrS3s5yiCX8ADi6s73fy0a81676Md9yCz6wP98bcR5ZDMyFzYZvr_kczvLSNNWlot6IQQOf4/s1600/fullsizeoutput_43ac.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-gJoTFCBKjN2pDyJyuzANe7tQkuLP0Yz7oRMkaTTExCOi5lpsMDEgW3ZH95SmRasH3D4mrS3s5yiCX8ADi6s73fy0a81676Md9yCz6wP98bcR5ZDMyFzYZvr_kczvLSNNWlot6IQQOf4/s320/fullsizeoutput_43ac.jpeg" width="320" /></a></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia;">To keep the cooked chicken breast warm, place on a sheet pan in a 200 degree oven for up to 15 mins.</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuCFT7vi7f0Q5M_31YuHL7BGYxorCj0ybm5wk8e8ZnU6tIhf5PxMohlMUU-8aWcQWf-GPC5gPdB5_dObHWAuWO_puCFQ_bhO79kOyIRfugcfdVOKN_KStk6o33chSaoA01aJMCQDN9SD6/s1600/fullsizeoutput_43ae.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuCFT7vi7f0Q5M_31YuHL7BGYxorCj0ybm5wk8e8ZnU6tIhf5PxMohlMUU-8aWcQWf-GPC5gPdB5_dObHWAuWO_puCFQ_bhO79kOyIRfugcfdVOKN_KStk6o33chSaoA01aJMCQDN9SD6/s320/fullsizeoutput_43ae.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsPrcdcIPwe9IKwMz2iEO4mZiJD1Yc_qTxumJQUlYJ0NZJjVnL2psf6epfsbdLCia-obK4bvIso25n0b2_990fPQMlHufhr8q8v5goOrdUycvQ-ltOjAE2FfeUcVNRbw1jkM_QUsTZ4Xg/s1600/G2WO4qfISxikWB34V%252BZcdg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsPrcdcIPwe9IKwMz2iEO4mZiJD1Yc_qTxumJQUlYJ0NZJjVnL2psf6epfsbdLCia-obK4bvIso25n0b2_990fPQMlHufhr8q8v5goOrdUycvQ-ltOjAE2FfeUcVNRbw1jkM_QUsTZ4Xg/s320/G2WO4qfISxikWB34V%252BZcdg.jpg" width="240" /></a></span></div><h2 style="text-align: left;"><span style="font-family: georgia; font-size: small;"><br />Ingredients</span></h2><ul style="text-align: left;"><li class="ingredient"><span style="font-family: georgia;">2 boneless, skinless chicken breasts (after pounding flat they become HUGE so try and use smaller breast)</span></li><li class="ingredient"><span style="font-family: georgia;">salt and pepper</span></li><li class="ingredient"><span style="font-family: georgia;">1/4 cup all-purpose flour</span></li><li class="ingredient"><span style="font-family: georgia;">1/2 panko </span></li><li class="ingredient"><span style="font-family: georgia;">1/4 cup freshly grated Parmesan, plus extra shredded Parmesan for serving</span></li><li class="ingredient"><span style="font-family: georgia;">1/2 teaspoon kosher salt</span></li><li class="ingredient"><span style="font-family: georgia;">1/4 teaspoon freshly ground black pepper</span></li><li class="ingredient"><span style="font-family: georgia;">1 large egg</span></li><li class="ingredient"><span style="font-family: georgia;">1 teaspoon water</span></li><li class="ingredient"><span style="font-family: georgia;">2 Tablespoons butter </span></li><li class="ingredient"><span style="font-family: georgia;">2 Tablespoons avocado oil or olive oil</span></li><li class="ingredient"><span style="font-family: georgia;">spring greens (enough for 2 servings)</span></li><li class="ingredient"><span style="font-family: georgia;">lemon vinaigrette (make homemade or use store bought)</span></li><li class="ingredient"><span style="font-family: georgia;">freshly shredded or shaved Parmesan</span></li><li class="ingredient"><span style="font-family: georgia;">lemon wedge</span></li></ul><h2 style="text-align: left;"><span style="font-family: georgia; font-size: small;">Directions</span></h2><div class="instructions" style="text-align: left;"><span style="font-family: georgia;">1. Pound the chicken (I like to use a large baggie or heavy-duty plastic wrap) until they are 1/4-inch thick. You can use either a meat mallet, a rolling pin or even a heavy fry pan works. Lightly salt and pepper chicken.</span></div><div class="instructions" style="text-align: left;"><span style="font-family: georgia;">2. Combine the flour, panko, parmesan, salt, and pepper in a shallow dish (use dishes big enough to hold flatten chicken breast). In a second shallow dish, beat the egg with 1 teaspoon of water. Dip the chicken breasts on both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. At this point, you can sauté but I like to refrigerate at least 30 minutes so that the coating adheres to the chicken better when cooked.</span></div><div class="instructions" style="text-align: left;"><span style="font-family: georgia;">Heat 2 tablespoons of butter and 2 tablespoons of oil in a large frying pan (large enough to hold flatten chicken or saute one breast at a time using 1/2 butter and oil) and cook chicken breasts on medium heat for 5 minutes on each side until golden, crispy and cooked through. If the breading is browning to quickly turn down the heat. *see note Toss the salad greens with a lemon vinaigrette. </span></div><div class="instructions" style="text-align: left;"><span style="font-family: georgia;">To serve, place chicken breast on a plate, squeeze with a lemon wedge, mound the spring greens on top and sprinkle with shredded Parmesan.</span></div><div class="instructions" style="text-align: left;"><span style="font-family: georgia;"><br />Yield: 2 servings (This recipe can be easily doubled or tripled)</span></div><div class="instructions" style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="instructions" style="text-align: left;"><span style="font-family: georgia;">*Note: If making several chicken breast, to keep the cooked chicken breast warm, place on a sheet pan in a 200 degree oven for up to 15 minutes while the others cook.</span></div><div class="instructions" style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="instructions" style="text-align: left;"><span style="color: #38761d; font-family: georgia;">Original recipe from Ina Garten-https://barefootcontessa.com/recipes/parmesan-chicken</span></div><div class="instructions" style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="instructions" style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="instructions" style="text-align: left;"><span style="font-family: georgia;"> <a href="http://www.mylivesignature.com" style="text-align: center;" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background-color: transparent; background: transparent; border: 0px;" /></a></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-89378395363112656842021-05-14T09:04:00.000-07:002021-05-14T09:04:09.766-07:00Rhubarb Muffins<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIdLeHvhsDOQzs5ldionAlb9wA_Td0q-8qD-W6AX6A-M9ZBI8oZz1cmN8bojNv0U4sBsQQ0I9a8VdMGVpzruanF9yqRw2I3L4ATSenNekYxLtJzga1JwWoYCMCRmukaBzGYtX2Cyf7FR9/s2048/FA645E60-60C5-4AC1-978C-61E6F77EC78D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIdLeHvhsDOQzs5ldionAlb9wA_Td0q-8qD-W6AX6A-M9ZBI8oZz1cmN8bojNv0U4sBsQQ0I9a8VdMGVpzruanF9yqRw2I3L4ATSenNekYxLtJzga1JwWoYCMCRmukaBzGYtX2Cyf7FR9/w300-h400/FA645E60-60C5-4AC1-978C-61E6F77EC78D.jpeg" width="300" /></a></div>It's rhubarb season and I'm so excited because of these rhubarb muffins, <a href="https://dawns-recipes.blogspot.com/2010/05/rhubarb-pie.html"><span style="color: red;">this rhubarb pie</span></a> and this <a href="https://dawns-recipes.blogspot.com/2011/05/strawberry-rhubarb-jelly.html"><span style="color: red;">rhubarb jelly</span></a>. I LOVE rhubarb! This recipe makes 6 large or 8 regular and they are even better the next day. If you do have any leftover they freeze well. I'm loving these tulip muffin liners, especially when you have a crumb or streusel topping. Keeps all the topping in place while they bake. I got them on Amazon, 200 for $19.99. I make a lot of muffins but 200 will last me awhile!<br /></div><br /><br /><div>1 1/2 cups flour<br />3/4 cup brown sugar<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1/3 cup vegetable oil<br />1 egg, lightly beaten<br />1/2 cup buttermilk<br />1 teaspoon vanilla extract<br />1 cup diced fresh rhubarb<br />1/2 cup chopped walnuts or pecans<br />***********************<br />Topping:<br />1/4 cup brown sugar<br />1/4 cup finely chopped walnuts or pecans<br />1/2 teaspoon ground cinnamon<br /><br /><br /><br />1. In a large bowl, combine flour, brown sugar, baking soda and salt.<br />2. In a small bowl combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.<br />3. Fold in rhubarb and walnuts.<br />4. Fill greased or paper lined muffin cups two-third full. Makes 8 regular or 6 large muffins.<br />5. Combine topping ingredients and sprinkle on top of each muffin.<br />6. Bake 350 for 25 minutes for the giant muffins. (less time on the regular size muffins)</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background-color: transparent; background: transparent; border: 0px;" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-54638599465677227592021-05-10T14:23:00.001-07:002021-05-10T14:31:09.129-07:00Avocado Tomato Cucumber Salad<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4T2n7osKD_0U1nPRVeZlF5dctj-ixXoDNqpJypN-yoBoWlWpd0MagJx8TvMQmoCGXEbWJB2ft0YW3vwabmztPKkKdgHQflxVHo5I0lq4vVppyrSHfOb4PIbqpTMD8oECBhyeZZkRhKCN_/s2048/A7025E09-4BA0-46BD-8AE5-C0D2E4862A94.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4T2n7osKD_0U1nPRVeZlF5dctj-ixXoDNqpJypN-yoBoWlWpd0MagJx8TvMQmoCGXEbWJB2ft0YW3vwabmztPKkKdgHQflxVHo5I0lq4vVppyrSHfOb4PIbqpTMD8oECBhyeZZkRhKCN_/s320/A7025E09-4BA0-46BD-8AE5-C0D2E4862A94.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOykvONpZW4Hjj4LjO-Xbb9K7vaD42oV9tHy6fnv3lTKLt6gOlcfjeFHCaWr3Wr3j3FapOQ4HW3CmN6GAK5Y3Kdi_sFbgZ0w2cm-d4flvpQneYzcF7f9dijBkqdAhCsulNpZeW87BQIavl/s2048/56E82FDA-CEB8-4BED-B983-18EB59FF3F4C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOykvONpZW4Hjj4LjO-Xbb9K7vaD42oV9tHy6fnv3lTKLt6gOlcfjeFHCaWr3Wr3j3FapOQ4HW3CmN6GAK5Y3Kdi_sFbgZ0w2cm-d4flvpQneYzcF7f9dijBkqdAhCsulNpZeW87BQIavl/s320/56E82FDA-CEB8-4BED-B983-18EB59FF3F4C.jpeg" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>I love following food blogs. They are what fill my email inbox. Each morning as I go through my emails these blog recipes inspire me. When I saw this recipe from <a href="https://natashaskitchen.com/cucumber-tomato-avocado-salad/"><span style="color: red;">Natasha's Kitchen</span></a> I knew it would be the perfect side salad to make for dinner. I already had a ripe avocado, tomato and cilantro leftover from Cinco De Mayo that needed to be used up. This salad is drizzled with lemon and olive oil, it's so light and refreshing. I know I'll be making it all summer long. <div><br /></div><div>I just made enough for two and added what I had so check <a href="https://natashaskitchen.com/cucumber-tomato-avocado-salad/"><span style="color: red;">here</span></a>, <a href="https://natashaskitchen.com/cucumber-tomato-avocado-salad/"><span style="color: red;">Natasha's Kitchen</span></a> for the full recipe.<br /><div><br /></div><div><div class="wprm-recipe-ingredients-container" style="box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; counter-reset: wprm-advanced-list-counter 0; font-family: -apple-system, BlinkMacSystemFont, "segoe ui", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "helvetica neue", sans-serif; font-size: 14px; margin-bottom: 10px;"><h3 class="wprm-recipe-header" style="box-sizing: border-box; clear: none; font-family: museo500, serif; font-size: 16px; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: normal; line-height: 1.2; margin: 15px 0px 10px; padding: 0px;">Ingredients:</h3><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; list-style: none; margin-block-end: 0px; margin-block-start: 0px; margin: 0px 0px 10px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">tomatoes</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cucumber</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">red onion</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box;">slice</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><div class="adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls" data-google-query-id="CPapy-j_v_ACFURK1QodVrUH2Q" id="AdThrive_Recipe_1_desktop" style="align-items: center; box-sizing: border-box; clear: both; display: flex; flex-wrap: wrap; float: right; justify-content: center; line-height: 0; margin-bottom: 10px; margin-left: 10px; margin-top: 10px; min-height: 250px; overflow-x: visible; text-align: center;"></div><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">avocado</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box;">diced</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">extra virgin olive oil (equal parts EVOO and lemon juice about 1 T each for two servings)</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;">fresh lemon juice</li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span style="font-size: 1em;">cilantro, chopped</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">salt </span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">black pepper</span></li></ul></div></div><div class="wprm-recipe-instructions-container" style="box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; counter-reset: wprm-advanced-list-counter 0; font-family: -apple-system, BlinkMacSystemFont, "segoe ui", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "helvetica neue", sans-serif; font-size: 14px; margin-bottom: 10px;"><h3 class="wprm-recipe-header" style="box-sizing: border-box; clear: none; font-family: museo500, serif; font-size: 16px; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: normal; line-height: 1.2; margin: 15px 0px 10px; padding: 0px;">Instructions</h3><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><ol class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px 0px 10px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-instruction" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 10px 30px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;">Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a bowl.</div></li><li class="wprm-recipe-instruction" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 10px 30px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;">Drizzle with olive oil and lemon juice. Toss gently to combine. Just before serving, toss with salt and black pepper.</div></li></ol></div></div><div class="wprm-recipe-notes-container" style="box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-family: -apple-system, BlinkMacSystemFont, "segoe ui", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "helvetica neue", sans-serif; font-size: 14px; margin-bottom: 10px;"><h3 class="wprm-recipe-header" style="box-sizing: border-box; clear: none; font-family: museo500, serif; font-size: 16px; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: normal; line-height: 1.2; margin: 15px 0px 10px; padding: 0px;"><br /></h3></div></div> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-79792339121624068962021-02-18T15:11:00.002-08:002021-02-19T10:33:43.426-08:00Really Good Fried Rice<div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVr4bLoOTEyG4IdFuOytlpH_LTvmaXbpSEcRVtFR9pSmL2JT_dotJrVSCR1IU3M86cCMFPdDAcnknoswsYB-anL3l2geJTO5u4CcWyNruRAZAbw0GP7EKUqQrEqF7fkLzxgY0t-NvUoGV/s2048/AA93EA64-39BA-4AB8-864D-063960507E08.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVr4bLoOTEyG4IdFuOytlpH_LTvmaXbpSEcRVtFR9pSmL2JT_dotJrVSCR1IU3M86cCMFPdDAcnknoswsYB-anL3l2geJTO5u4CcWyNruRAZAbw0GP7EKUqQrEqF7fkLzxgY0t-NvUoGV/w300-h400/AA93EA64-39BA-4AB8-864D-063960507E08.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">Delicious fried rice with carrots, peas, onions, eggs, and best of all BACON! </span><br /><br /><br /><span face="Arial, Helvetica, sans-serif" style="background-color: white; text-align: left;"></span><div class="wprm-recipe-ingredients-container wprm-recipe-38386-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular" data-recipe="38386" data-servings="6" style="background-color: white; box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0; text-align: left;"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-family: Arial, Helvetica, sans-serif; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 1.3em; margin: 15px 0px 0px; padding: 0px;"><span style="color: #6aa84f; font-size: medium;">Ingredients:</span></h3><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="font-family: arial; font-size: medium;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">6</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">slices</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">bacon diced small</span> </span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="font-family: arial; font-size: medium;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> carrots, diced</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="font-family: arial; font-size: medium;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sweet onion, diced small</span> </span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="font-family: arial; font-size: medium;">1 cup frozen peas</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="font-family: arial; font-size: medium;">2 <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">freshly grated ginger</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="font-family: arial; font-size: medium;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cloves</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">garlic, minced</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="font-family: arial; font-size: medium;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">day-old cooked, chilled white rice <span style="color: #f1c232;">(break up any large </span></span><span style="color: #f1c232;">clumps)</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="font-family: arial; font-size: medium;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">low-sodium soy sauce <span style="color: #f1c232;">(make sure to use low-sodium or it will be too salty!)</span></span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="font-family: arial; font-size: medium;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sesame oil</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="font-family: arial; font-size: medium;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">oyster sauce</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="font-family: arial; font-size: medium;">salt and pepper to taste <span style="color: #f1c232;">(I don't use salt, it's salty enough for us)</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">large</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">eggs, lightly beaten</span></span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="font-family: arial; font-size: medium;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">scallions</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">scallions, diced </span></span></li></ul></div></div><div class="wprm-recipe-instructions-container wprm-block-text-normal" data-recipe="38386" style="background-color: white; box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0; text-align: left;"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-family: Arial, Helvetica, sans-serif; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 1.3em; margin: 15px 0px 0px; padding: 0px;"><span style="color: #6aa84f; font-size: medium;">Instructions:</span></h3><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 1.3em; margin: 15px 0px 0px; padding: 0px;"><span style="font-family: arial; font-weight: normal;"><span style="font-size: medium;">1. In a large cast iron pan, or large nonstick skillet over medium heat add bacon, and cook until crisp. With a slotted spoon, transfer bacon to a paper towel lined plate to drain, reserving 1 1/2 tablespoons of the drippings in the skillet.</span></span></h3><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 1.3em; margin: 15px 0px 0px; padding: 0px;"><span style="font-family: arial;"><span style="font-size: medium;"><span style="font-weight: normal;">2. Add in the carrots and onion; sauté until vegetables are soft and onion is translucent, about 5 minutes. Add frozen peas and cook an additional 3 minutes. Add in the ginger and garlic; sauté for about 30 seconds until fragrant. </span></span></span></h3><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 1.3em; margin: 15px 0px 0px; padding: 0px;"><span style="font-family: arial;"><span style="font-size: medium;"><span style="font-weight: normal;">3. Stir in the rice and cook for about 6-8 minutes to fry the rice, stirring occasionally so that it can crisp up on the bottom.</span><span style="color: #606060; font-weight: normal;"> </span></span></span></h3><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 1.3em; margin: 15px 0px 0px; padding: 0px;"><span style="font-family: arial; font-size: medium;"><span style="font-weight: normal;">4. In a small bowl combine soy sauce, sesame oil, oyster sauce. Add to rice and a pinch of salt and pepper if needed; continue stirring for another minute. Add the cooked bacon. </span></span></h3><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 1.3em; margin: 15px 0px 0px; padding: 0px;"><span style="font-family: arial; font-size: medium;"><span style="font-weight: normal;">5. Move the rice to one side of the pan and add eggs to the other side, quickly scramble eggs and then mix rice and scrambled eggs together until combined. Top with scallions. Enjoy!</span></span></h3><div><span style="font-family: arial; font-size: medium;"><span style="font-weight: normal;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="font-weight: normal;">Servings 6 (about 1 cup each)</span></span></div></div></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background-color: transparent; background: transparent; border: 0px;" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5264920230687468468.post-42432960232250329522021-01-27T12:51:00.003-08:002021-06-06T13:10:16.784-07:00Hot Dog Chili Recipe<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mFbygEfO6xk0kuSc_dGEd8sWpvtZN0cpCvSHBNwIhrw5061wILPNERj0k4X4J3GEf6VEdYZb0gDF1WplNiaeh6oCN-fhQqR_Ac32RhU1crLMkKsqfXfmZegPFYCDoUKuvR9VLuMmCFz1/s2048/17E02695-4EE5-481D-BB77-960FC2B4AE44.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mFbygEfO6xk0kuSc_dGEd8sWpvtZN0cpCvSHBNwIhrw5061wILPNERj0k4X4J3GEf6VEdYZb0gDF1WplNiaeh6oCN-fhQqR_Ac32RhU1crLMkKsqfXfmZegPFYCDoUKuvR9VLuMmCFz1/s320/17E02695-4EE5-481D-BB77-960FC2B4AE44.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div>I just organized and deep cleaned my fridge, freezer and pantry. It was a week long project! Now that I know exactly what I have, I'm trying to use up all the leftovers before making anything new. I first started with the fridge. A few of our meals were like a buffet, a little of this and little of that, but we got through it all. My fridge has never looked so clean! Now onto the freezer. I thought I better use the oldest food first which happened to be hot dogs and buns. Hot dogs taste good at a ball game, in the summer on the grill or roasted over an open fire, but how to make these taste better on a cold winter's day? I know...add chili, onions and cheese! Not the best picture but these were sure good! We really like this chili recipe from the blog <span style="color: #b45f06;"><span style="color: #b45f06;"><a href="https://www.mantitlement.com/hot-dog-chili-recipe/" target="_blank"><span style="color: #b45f06;">Mantitlement</span></a>,</span> </span>it was perfect for these hot dogs. The recipe made a lot, so I used some of the leftovers to make a taco salad the next day. I froze the rest and have plans to make nachos for the Super Bowl. I have a few more meals to make from the freezer, but as I restock I'm really going to try to stay organized. Those times that I don't think I want to eat leftovers I'm reminded they'll taste great with some jazzing up and it feels so good not to be wasteful.<div><br /></div><div><p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px 0px 2px;"><b>INGREDIENTS:</b></p><ul>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-stretch: normal; line-height: normal;"></span><span class="Apple-tab-span" style="white-space: pre;"> </span>2 1/2 pounds lean ground beef </li>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-stretch: normal; line-height: normal;"></span><span class="Apple-tab-span" style="white-space: pre;"> </span>1 1/2 teaspoon kosher salt</li>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-stretch: normal; line-height: normal;"></span><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon freshly ground black pepper</li><li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"> 2 Tablespoons olive oil</li>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-stretch: normal; line-height: normal;"></span><span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup finely diced onion</li><li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"> 1 Tablespoon minced garlic</li>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-stretch: normal; line-height: normal;"></span><span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 cup tomato paste</li>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-stretch: normal; line-height: normal;"></span><span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon ground cumin</li>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-stretch: normal; line-height: normal;"></span><span class="Apple-tab-span" style="white-space: pre;"> </span>1 Tablespoon chili powder</li>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Menlo; font-stretch: normal; line-height: normal;"></span><span class="Apple-tab-span" style="white-space: pre;"> </span>2 Tablespoons Worcestershire sauce</li><li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"> 1/4 cup flour</li><li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"> 1 cup beef broth</li>
</ul>
<p style="color: #dca10d; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><a href="http://chicory.co/button-styled.html?utm_source=widget-button&utm_medium=click-powered-by&utm_campaign=powered-by-chicory"></a><br /></p>
<p style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px 0px 2px;"><b>INSTRUCTIONS:</b></p>
<ol>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">In a heavy bottomed pot or dutch oven over medium heat add the ground beef, salt and pepper. Brown the beef, breaking up into small crumbles as it cooks.</li>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">Drain the beef and transfer the beef to a bowl.</li>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">Turn the heat down to medium low, then add the 2 tablespoons of olive oil along with the onions. Cook the onions for 7-8 minutes, until softened. Add garlic and cook another 1-2 minutes.</li>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">Next add the tomato paste, cumin, chili powder and Worcestershire sauce stirring into the onions, then add the flour and cook for 1 minute.</li>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">Add the beef back to the pot then pour in the broth and stir. Bring to a boil, then turn the heat down to a low simmer for 1 hour.</li>
<li style="font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">Serve on hot dogs, topped with shredded cheese and diced raw onion. </li>
</ol><div><br /></div><div>recipe adapted from the blog <a href="https://www.mantitlement.com/hot-dog-chili-recipe/" target="_blank"><span style="color: #e69138;">Mantiltlement</span></a></div><div><br /></div><div><br /></div><div>*Other ideas for chili - Nachos, taco salad, taco stuffed baked potato and quesadillas </div><div><br /></div><div><br /></div> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background-color: transparent; background: transparent; border: 0px;" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-15685121117849572572020-12-19T12:12:00.002-08:002021-01-19T06:47:46.012-08:00Hamburger Soup<div><div style="text-align: center;"><span style="color: #b45f06;">UPDATE: I posted this recipe a few years ago but have made a few changes for the better so I'm reposting.</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">My Dad is known to make the best soup. I wish I could get his recipes but he doesn't use any, he just adds a little this and a little that and it always turns out so good. I, on the other hand, need a recipe. I also need to measure everything, otherwise, recipes just don't turn out for me. It's not my Dads soup but it's delicious. It's packed full of veggies and it's flavorful. </div><div style="text-align: center;"><br /></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><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PhAtdCwdzsRIcmYUR4-F48xS2wAxpxsGhLsL-efiLt7sNxE4tSAeQNDZvjMO9tBKJ9mDePf6BYesVlj8QS5MafmfA48s2bGMPzEH8kFOz4pmFoycv_tVJOl9seeqB3oe8FsTVkR0TUPz/s640/blogger-image-1069722385.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PhAtdCwdzsRIcmYUR4-F48xS2wAxpxsGhLsL-efiLt7sNxE4tSAeQNDZvjMO9tBKJ9mDePf6BYesVlj8QS5MafmfA48s2bGMPzEH8kFOz4pmFoycv_tVJOl9seeqB3oe8FsTVkR0TUPz/s640/blogger-image-1069722385.jpg" /></a></td></tr><tr><td class="tr-caption"><span style="font-size: small;">It takes a while to prep everything but once the meat and onions are browned it all goes into the pot to cook for 45-60 minutes.</span></td></tr></tbody></table><div class="separator" style="clear: both;"></div><br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2iW2EqOczX2mMVBjCGUPBqT9c1-62TTGGEKYbE-fy-EcDpq1G3wAuZwCtDhhM3U05pUBJiRWrmll2JNM1KtqdXfZhMnLesuYn7DZetQDMJZqZNF2bgn2z0PKyIxAXnz9V_xNK1bDeIOil/s640/blogger-image-442411875.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2iW2EqOczX2mMVBjCGUPBqT9c1-62TTGGEKYbE-fy-EcDpq1G3wAuZwCtDhhM3U05pUBJiRWrmll2JNM1KtqdXfZhMnLesuYn7DZetQDMJZqZNF2bgn2z0PKyIxAXnz9V_xNK1bDeIOil/s640/blogger-image-442411875.jpg" /></a></div><br /><div class="separator" style="clear: both;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL7SNjUBpi39eTDl842vBx3L6zaNVrP8WSPyyCANP8II-LXGjQ36DF_2p-ZhdAMQzfKPQRzv26TeGQJsrZMXdor00e2o4KqbTIUDCqoL40m_gzn4tvp4BAr_dC1qVNDWInQ_DbnseCsrI/s640/blogger-image-650519417.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL7SNjUBpi39eTDl842vBx3L6zaNVrP8WSPyyCANP8II-LXGjQ36DF_2p-ZhdAMQzfKPQRzv26TeGQJsrZMXdor00e2o4KqbTIUDCqoL40m_gzn4tvp4BAr_dC1qVNDWInQ_DbnseCsrI/s640/blogger-image-650519417.jpg" /></a><br /><div class="separator" style="clear: both;"><br /></div><div style="background-color: white; box-sizing: border-box; color: #333333; font-family: "PT Sans", sans-serif; margin-bottom: 10px;"><br /></div><div style="box-sizing: border-box; margin-bottom: 10px;">Ingredients:</div><div style="box-sizing: border-box; margin-bottom: 10px;">2 lbs. ground beef (chuck)</div><div style="box-sizing: border-box; margin-bottom: 10px;">1 cup chopped onion (1 medium)</div><div style="box-sizing: border-box; margin-bottom: 10px;"><br /></div><div style="box-sizing: border-box; margin-bottom: 10px;">1 cup chopped celery (2 stalks)</div><div style="box-sizing: border-box; margin-bottom: 10px;">1 cup sliced carrots (2 medium)</div><div style="box-sizing: border-box; margin-bottom: 10px;">1 cup sliced zucchini (1 small)</div><div style="box-sizing: border-box; margin-bottom: 10px;">1 cup chopped cabbage </div><div style="box-sizing: border-box; margin-bottom: 10px;">1 cup diced Yukon Gold potatoes, diced (or new red potatoes)</div><div style="box-sizing: border-box; margin-bottom: 10px;"><div style="box-sizing: border-box; margin-bottom: 10px;">1/4 tsp. garlic powder </div><div style="box-sizing: border-box; margin-bottom: 10px;">1 1/2 tsp. kosher salt, or to taste</div><div style="box-sizing: border-box; margin-bottom: 10px;">1/2 tsp. oregano</div><div style="box-sizing: border-box; margin-bottom: 10px;">1/2 tsp. freshly ground pepper</div><div style="box-sizing: border-box; margin-bottom: 10px;">1/4 tsp. rubbed sage</div><div style="box-sizing: border-box; margin-bottom: 10px;">1 1/2 tsp. Penzey's Old World Seasoning <span style="color: #b45f06;">(*see note)</span></div><div><br /></div></div><div style="box-sizing: border-box; margin-bottom: 10px;">1 15-oz. can petite diced tomatoes (DON'T drain)</div><div style="box-sizing: border-box; margin-bottom: 10px;">6 cups beef broth <span style="color: #b45f06;">(**Have extra broth on hand to thin out soup if needed)</span><span style="color: #e69138;"> </span></div><div style="box-sizing: border-box; margin-bottom: 10px;">1/4 cup pearl barley</div><div style="box-sizing: border-box; margin-bottom: 10px;">bay leaf</div><div style="box-sizing: border-box; margin-bottom: 10px;"><br /></div><div style="box-sizing: border-box; margin-bottom: 10px;">Directions:</div><div style="background-color: white; box-sizing: border-box; color: #333333; font-family: "PT Sans", sans-serif; margin-bottom: 10px;"><span class="ng-binding" style="box-sizing: border-box;"></span></div><div style="box-sizing: border-box; margin-bottom: 10px;">In a large stockpot, brown the ground chuck and onion, stirring frequently to break it up, cook until browned. Drain well. Add the veggies and spices (except diced tomatoes) and sauté about 5 minutes to incorporate spices. Then add diced tomatoes, broth, barley and bay leaf; bring to a boil. Reduce the heat and simmer for about an hour or until the vegetables have softened.</div><div style="box-sizing: border-box; margin-bottom: 10px;"><span style="color: #b45f06;">*</span><span><span style="color: #b45f06;">I usually don't like to make or share a recipe unless all the ingredients are easy to get at any grocery store. But, this recipe is adapted from </span><span style="color: #ffa400;"><a href="https://www.penzeys.com/shop/recipes/hamburger-soup-krysiak/" target="_blank"><span style="color: #ffa400;">Penzey Spice by cook Gloria Krysiak</span></a> </span><span style="color: #b45f06;">and it calls for Penzey's Old World Seasoning. I do </span></span><span style="color: #b45f06;">think this spice is worth using as it adds a lot of flavor. Just look at all the spices in</span><span style="color: #990000;"> </span><span style="border: 0px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.penzeys.com/online-catalog/old-world-seasoning/c-24/p-435/pd-s" style="border: 0px; font-family: "Proxima Nova Light"; font-stretch: inherit; letter-spacing: 0.1599999964237213px; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank"><span style="color: #ffa400;">OLD WORLD</span></a><span style="color: #ff6a00; font-family: "Proxima Nova Light"; letter-spacing: 0.1599999964237213px;"> </span><span style="font-family: Proxima Nova Light;"><span style="letter-spacing: 0.1599999964237213px;"><span style="color: #ffa400;">Seasoning - paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill seed, caraway, turmeric, dill weed, bay leaf, marjoram, thyme, savory, basil and rosemary. </span><span style="color: #b45f06;"> There are a lot of Penzey stores nation wide and online so it's not too hard to pick up a small jar!</span></span></span></span></div><div style="box-sizing: border-box; margin-bottom: 10px;"><span style="color: #b45f06;">**</span><span style="color: #b45f06;">The leftovers might need some extra broth as it gets soaked up by the barley.</span></div><div style="box-sizing: border-box; margin: 0px 0px 10px;"><br style="box-sizing: border-box;" /><span style="box-sizing: border-box; font-weight: 700;">Serves:</span> 10<br />Soup can be easily halved if you only need 5 servings.</div></div><div><br /></div> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background-color: transparent; background: transparent; border: 0px;" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5264920230687468468.post-60980074195765428702020-11-16T12:35:00.001-08:002021-01-19T06:49:39.018-08:00French Onion Soup Burgers <div><h3 style="border: 0px; clear: both; color: #262636; font-family: Vollkorn, serif; font-style: normal; font-weight: 200; line-height: 1.09091; margin: 0.6em 0px 1.2em; outline: 0px; padding: 0px; text-transform: lowercase; vertical-align: baseline;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-a7zxxSrlkRsVzfr6snaFkRD6b_VXR_LsfCIDTqEMlr5JvqlKd1-mluMnpU01Hna1ySOgNgn0QzDWcoPw0IwE5lUweLpkMRAfpqZm17RUxgTTJh7rHiF7cEW6My2VSUr1sDPl1aJ1CIjv/s480/IMG_4978.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="360" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-a7zxxSrlkRsVzfr6snaFkRD6b_VXR_LsfCIDTqEMlr5JvqlKd1-mluMnpU01Hna1ySOgNgn0QzDWcoPw0IwE5lUweLpkMRAfpqZm17RUxgTTJh7rHiF7cEW6My2VSUr1sDPl1aJ1CIjv/w240-h287/IMG_4978.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span data-amount="1.5" style="background-color: white; border: 0px; font-family: inherit; font-size: 20px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: left; text-transform: none; vertical-align: baseline;"><br /><span style="color: #3a3a51;">I love french onion soup so I knew I had to try this burger. It did not disappoint, with onion soup mix in the burger, caramelized onions on top, covered with melted swiss and served on an onion bun, this burger tastes like french onion soup. So good! This recipe comes from the blog </span><a href="https://frugalhausfrau.com/2018/08/30/french-onion-soup-burgers/" target="_blank"><span style="color: #e69138;">Frugal Hausfrau</span></a><span style="color: #3a3a51;">.</span></span></td></tr></tbody></table><br /></h3><h2 class="tasty-recipes-title" style="background-color: white; border: 0px; clear: both; color: #262636; font-family: Vollkorn, serif; line-height: 1.44; margin: 0px 0px 12px; outline: 0px; padding: 0px; text-transform: lowercase; vertical-align: baseline;"><div class="tasty-recipe-ingredients" style="border: 0px; color: #3a3a51; font-family: Arvo, serif; font-size: 20px; font-weight: 300; margin: 0px; outline: 0px; padding: 0px; text-transform: none; vertical-align: baseline;"><ul style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: initial; list-style-position: initial; margin: 0px 0px 24px 20px; outline: 0px; padding: 0px; vertical-align: baseline;"><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span data-amount="1" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/2 pounds ground chuck</span></li><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span data-amount="1" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1</span> packet Lipton Onion Soup Mix</li><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span data-amount="2.5" data-unit="tablespoon" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 1/2 tablespoon</span> butter</li><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span data-amount="2" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2</span> large sweet onions, thinly sliced</li><li data-has-non-numeric-amount="" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">a pinch of thyme</li><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup water</li><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span data-amount="1" data-unit="tablespoon" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon</span> brandy</li><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span data-amount="4" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4</span> to <span data-amount="8" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">8</span> slices of Swiss cheese</li><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span data-amount="4" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4</span> onion hamburger buns </li></ul></div></h2><h3 style="border: 0px; clear: both; color: #262636; font-family: Vollkorn, serif; font-weight: 200; line-height: 1.09091; margin: 0.6em 0px 1.2em; outline: 0px; padding: 0px; text-transform: lowercase; vertical-align: baseline;"><span style="font-size: small;">instructions:</span></h3><h2 class="tasty-recipes-title" style="background-color: white; border: 0px; clear: both; font-family: Vollkorn, serif; line-height: 1.44; margin: 0px 0px 12px; outline: 0px; padding: 0px; text-transform: lowercase; vertical-align: baseline;"><div class="tasty-recipe-instructions" style="border: 0px; font-family: Arvo, serif; font-size: 20px; font-weight: 300; margin: 0px; outline: 0px; padding: 0px; text-transform: none; vertical-align: baseline;"><span style="color: #3a3a51; font-family: inherit;"><span style="align-items: baseline; border-color: initial; border-image: initial; border-style: initial; font-style: inherit; font-weight: inherit; justify-content: space-between; margin-bottom: 2em; margin-top: 2em; outline-color: initial; outline-style: initial;"><div class="tasty-recipes-instructions-header" style="align-items: baseline; border: 0px; display: flex; flex-wrap: wrap; font-family: inherit; font-style: inherit; font-weight: inherit; justify-content: space-between; margin: 2em 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></div></span></span><p style="border: 0px; color: #3a3a51; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px 0px 24px; outline: 0px; padding: 0px; vertical-align: baseline;">1. Mix ground beef with onion soup mix; set aside.</p><p style="border: 0px; color: #3a3a51; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px 0px 24px; outline: 0px; padding: 0px; vertical-align: baseline;">2. Heat a large skillet over medium-high heat, add butter. When melted and hot, add the onions, pinch of thyme, and 1/4 cup of water. Cover with a lid and allow to simmer/steam for three or four minutes until onions are tender and the water is nearly evaporated. Remove lid and continue to cook, stirring often until onions are soft and beautifully browned, add a tablespoon of the brandy, after a minute remove the pan from heat; set aside.</p><p style="border: 0px; color: #3a3a51; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px 0px 24px; outline: 0px; padding: 0px; vertical-align: baseline;">Shape burgers. Cook on the stovetop in a medium-hot skillet or on the grill over medium-high heat, until burgers are done to your liking. Add a spoonful of caramelized onions and a slice or two of cheese to the top of each burger. Cover with a lid for a minute or two to get the cheese to melt.</p><p style="border: 0px; color: #3a3a51; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px 0px 24px; outline: 0px; padding: 0px; vertical-align: baseline;">In the meantime, under broiler or grill toast buns. Assemble burgers and enjoy!</p><p style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px 0px 24px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #3a3a51;">Recipe adapted from the blog </span><a href="https://frugalhausfrau.com/2018/08/30/french-onion-soup-burgers/"><span style="color: #e69138;">Frugal Hausfrau</span></a></p><p style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px 0px 24px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></p></div></h2></div> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/323/01984454D91E09C3D0A3581A20B5D29F.png" style="background: transparent; border: 0px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-30876205619736099432020-06-05T12:08:00.000-07:002020-06-05T12:08:37.358-07:00Individual Dutch Baby Pancakes with lemon curd and blueberries<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMXXi_HqT-9AzfCJJ4Xy6HGjK6TyWacGD7BOnAGsHYQ5XlG3oVZEscn37Bh1LZZ-TsJx3aLsCzPwD_0nOmOnpdk7JbnLPjxM_D6EiDFdMuEJ8q9YQryMeqQkGMZ7Um3JV26k4Ll9nZEVV/s480/UNADJUSTEDNONRAW_mini_b0ff.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="360" data-original-width="480" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMXXi_HqT-9AzfCJJ4Xy6HGjK6TyWacGD7BOnAGsHYQ5XlG3oVZEscn37Bh1LZZ-TsJx3aLsCzPwD_0nOmOnpdk7JbnLPjxM_D6EiDFdMuEJ8q9YQryMeqQkGMZ7Um3JV26k4Ll9nZEVV/w400-h300/UNADJUSTEDNONRAW_mini_b0ff.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">These Dutch Baby Pancakes are as cute as they are delicious!</td></tr></tbody></table><p class="p1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"><b><br /><br /></b></p><p class="p1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"><b>Prep time</b></p><p class="p1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;">5 mins</p><p class="p1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"><b>Cook time</b></p><p class="p1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;">25 mins</p><p class="p3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"> </p><p class="p2" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><br /></p><p class="p3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Serves: 4 - Lodge 5 inch cast iron pans</p><p class="p2" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><br /></p><p class="p4" style="font-family: "Helvetica Neue"; font-size: 14px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 2px;"><b>Ingredients</b></p><ul class="ul1"><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>3 eggs</li><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>½ cup flour</li><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>½ cup milk</li><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>1 tablespoon granulated sugar</li><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>1 teaspoon vanilla extract</li><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>2 teaspoons finely grated lemon zest</li><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>Pinch of kosher salt</li><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>2 tablespoons unsalted butter (split between 4 pans)</li><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>Confectioners sugar for dusting</li><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">maple syrup (optional)</li></ul><p class="p3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><b>Filling: (split between 4 pans)</b></p><ul class="ul1"><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>¼ cup homemade lemon curd (or store-bought)</li><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>½ pint blueberries</li></ul><p class="p2" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><br /></p><p class="p4" style="font-family: "Helvetica Neue"; font-size: 14px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 2px;"><b>Instructions:</b></p><ol class="ol1"><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Preheat oven to 425º F.</li><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.</li><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Place butter in each skillet and place in the oven until butter has melted (just a few minutes). Pour 1/4 of the batter into each pan, return them to oven and bake for 15-20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.</li><li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Remove pancakes from oven, serve with a dusting of confectioners’ sugar, a spoonful or two of lemon curd and blueberries.</li></ol><div><font face="Helvetica Neue" size="1">Recipe adapted from <font color="#f7cb4d"><a href="https://nerdswithknives.com/dutch-baby-lemon-curd-blueberry/"><font color="#f7cb4d">Nerds with Knives</font></a> </font></font></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5264920230687468468.post-42285436328760470042020-04-30T15:49:00.002-07:002021-01-19T07:31:52.649-08:00Cast Iron Skillet Lemon Roasted Chicken - Ina Garten Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfoY4M5E8HAwkyc7WUjqPgbeJHtvkoyUBor4HbEl3Fludsg3g5Z3T1Y-2H2x7gcAYUYu9XjFaFO47SMOY_NCGB-WQQTOPbOEbpe00polTGbAj-joKCTH9vqCEpW4Iq8Yxnj_7E1oMJT34M/s1600/IMG_4525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "times" , "times new roman" , serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfoY4M5E8HAwkyc7WUjqPgbeJHtvkoyUBor4HbEl3Fludsg3g5Z3T1Y-2H2x7gcAYUYu9XjFaFO47SMOY_NCGB-WQQTOPbOEbpe00polTGbAj-joKCTH9vqCEpW4Iq8Yxnj_7E1oMJT34M/s640/IMG_4525.jpg" width="480" /></span></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pB9tnPJyQiUwmqRfzm8GRrjfx73Gw97eqzWi4NDjuAkgWeMTEPMC_7uiputvEuk4JIzpmIDlrRx2TblDIxwp2YpMwIMWCk71qE2z3z1PnxzvBO4Xy95mDYZVJK_AYIaxyEA1l2pY-YNI/s1600/IMG_4527.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "times" , "times new roman" , serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pB9tnPJyQiUwmqRfzm8GRrjfx73Gw97eqzWi4NDjuAkgWeMTEPMC_7uiputvEuk4JIzpmIDlrRx2TblDIxwp2YpMwIMWCk71qE2z3z1PnxzvBO4Xy95mDYZVJK_AYIaxyEA1l2pY-YNI/s640/IMG_4527.jpg" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Winner, Winner Chicken Dinner! Tender, juicy, crispy with a lemon onion garlic herb wine sauce. This is an Ina Garten's recipe so I knew it would be good. I just didn't know how good! Where has this chicken been all my life! The first thing about this recipe that you need to know is you spatchcock a whole chicken. Spatchcock: a culinary preparation in which the backbone of a whole chicken (or turkey) is removed so it can be cooked flat. I've never spatchcocked a whole chicken so I had to look it up in a video ** <a href="https://www.youtube.com/watch?v=Ppa1bxB89vg"><span style="color: #783f04;">here</span></a>. Who knew it was so easy. I didn't, but I do now and I will be spatchcocking whole chickens for now on! Okay, enough with the spatchcock, let's talk bout this recipe. The chicken turns out juicy on the inside, crispy on the outside. The fresh lemons, after they roast and get caramelized, meld with the onion, garlic and wine to make the most flavorful sauce. You can even eat the rind and all. I'm going to make it again next week because it was that good, so easy and I have some fresh herbs to use up. I have a feeling I'll be making this often!</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: small;">Check out Ina Garten's video on this recipe <a href="https://www.youtube.com/watch?v=9PnsE0c-ziU"><span style="color: #783f04;">here</span></a>.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;">Ingredients:</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;">2 teaspoons fresh thyme leaves</span></div>
<div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: start;">
<span style="font-family: "times" , "times new roman" , serif; font-size: small;">1 teaspoon whole fennel seeds</span></div>
<div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: start;">
<span style="font-family: "times" , "times new roman" , serif; font-size: small;">1 Tablespoon Kosher salt <span style="color: #783f04;">(I used a little less)</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;">1 teaspoon freshly ground pepper</span></div>
<div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: start;">
<span style="font-family: "times" , "times new roman" , serif; font-size: small;">1/3 cup olive oil</span></div>
<div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: start;">
<span style="font-family: "times" , "times new roman" , serif; font-size: small;">1 lemon, halved and sliced, seeds removed (1/4 inch thick)</span></div>
<div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: start;">
<span style="font-family: "times" , "times new roman" , serif; font-size: small;">1 onion, halved and thinly sliced</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: small;">2 large garlic cloves, sliced thin</span></div>
<div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: start;">
<span style="font-family: "times" , "times new roman" , serif; font-size: small;">1 (4 lbs) whole chicken, backbone removed and Spatchcocked *see note below or **video above)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;">1/2 cup dry white wine <span style="color: #783f04;">(I used Sauvignon Blanc - Kim Crawford)</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;">2 wedges of lemon, squeeze on top when done <span style="color: #783f04;">(I didn't squeeze on top, it was lemony enough for me)</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;"><span style="color: #783f04;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvR9J9SbxJkaWe0CMfBRCyXAtvxzYdPzNBTRqfp2VJ8nWh_B-3s_OEG0rQCkK2PSvpnr7LGDGR-VB_qw7ijNtKVIyjZrvwamfaF216a403sCBGMBz-6SoiqZqJLUnlEt-Ucarh60sAKRG/s1600/IMG_4523.jpg" imageanchor="1" style="clear: right; float: right; font-size: medium; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvR9J9SbxJkaWe0CMfBRCyXAtvxzYdPzNBTRqfp2VJ8nWh_B-3s_OEG0rQCkK2PSvpnr7LGDGR-VB_qw7ijNtKVIyjZrvwamfaF216a403sCBGMBz-6SoiqZqJLUnlEt-Ucarh60sAKRG/s320/IMG_4523.jpg" width="230" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;">Directions:</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;">Preheat the oven to 450 degrees.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;">Place the thyme, fennel seeds, salt, and pepper in a mini food processor and process until ground.<span class="Apple-converted-space"> </span>Mix with olive oil and set aside.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;">Layer the lemon slices in a 12 inch cast iron skillet, then onions and garlic.<span class="Apple-converted-space"> </span>Place the chicken, skin side down, on top of the onion and brush with about half the oil herb mixture.<span class="Apple-converted-space"> </span>Turn the chicken skin side up, pat it dry with paper towels (this helps it get crisp), and brush it all over with the rest of the oil and herb mixture.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;">Roast the chicken for 30 minutes.<span class="Apple-converted-space"> </span>Pour the wine into the pan (around the chicken, not on top) and roast for another 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 160 degrees.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;">Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with foil, and allow to rest for 10 minutes.<span class="Apple-converted-space"> </span>Cut the chicken into quarters and serve hot with the pan juices, cooked lemon and onions.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small;">*note -<span style="background-color: white; color: #333333; letter-spacing: 0.27px;"> </span><span style="background-color: white; color: #333333; letter-spacing: 0.27px;">Using kitchen scissors, cut down either side of chicken’s backbone. Turn over and place chicken breast side up, then press down on breastbone to flatten.</span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5264920230687468468.post-11660762488291982752020-04-30T14:03:00.007-07:002023-09-05T10:26:34.611-07:00Strawberry or Peach Compote (small batch)<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/AVvXsEg-YcJ6Brng8GOP8iPdG_O0aAt-Ba7VeN253cFJfRvo4GAPmOpyEaEnmMJuuj0_cCtDnuxlsCpdvASdgFfv0mtUBR4YZZFlCRdY1xUoH7Hd8wXLPtKIb71W97i5THHcXxderQLSRltHoiwz/s1600/IMG_4529.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: "times" , "times new roman" , serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YcJ6Brng8GOP8iPdG_O0aAt-Ba7VeN253cFJfRvo4GAPmOpyEaEnmMJuuj0_cCtDnuxlsCpdvASdgFfv0mtUBR4YZZFlCRdY1xUoH7Hd8wXLPtKIb71W97i5THHcXxderQLSRltHoiwz/s400/IMG_4529.jpg" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif; font-size: small;">When I started making <a href="https://dawns-recipes.blogspot.com/2020/03/instant-pot-yogurt-cold-start.html"><span style="color: red;">yogurt</span> </a>in my instant pot awhile back, I've never stopped. When one batch is gone I make another. It's not a sweet <a href="https://dawns-recipes.blogspot.com/2020/03/instant-pot-yogurt-cold-start.html"><span style="color: red;">yogurt</span></a> and for me, it needs a little sweetness. I started out with a drizzle of honey, fresh fruit, and my <a href="https://dawns-recipes.blogspot.com/2019/07/crunchy-granola-clusters.html"><span style="color: #7f6000;">homemade granola</span></a>. It's delicious that way but I needed some variety. Swirling a dollop of homemade fruit compote is just what this yogurt needed! It's a perfect consistency to swirl in and adds the perfect sweetness. So far I've made a batch of strawberry and peach. It's also yummy on toast!</span></td></tr>
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<li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span data-amount="16" data-unit="oz"><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Ingredients:</span></span></li>
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<li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;">4 cups ripe strawberries, hulled and diced or 4 cups ripe peaches, skin removed *see note and diced </span></li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span data-amount="0.75" data-unit="cup" style="font-family: times, "times new roman", serif;"><br /></span></li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span data-amount="0.75" data-unit="cup" style="font-family: times, "times new roman", serif;">1/2 cup</span><span style="font-family: times, "times new roman", serif;"> of sugar</span></li></ul>
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<li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;">1/2 teaspoon grated lemon zest</span></li>
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<li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;">2 teaspoons fresh lemon juice</span></li>
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<li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;"><br /></span></li>
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<li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Instructions:</span></li>
</ul>
<ol>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;">In a saucepan heat strawberries on medium heat for 5-8 minutes to release their liquid (easier to stir in sugar).</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;">Turn heat down to low, add sugar and stir until dissolved. Add lemon zest and juice.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;">Increase heat to medium and bring mixture to a slow boil.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;">Stir frequently, continuing with a slow boil until jam is thickened about 25-30 minutes **see note. I don't smash my fruit because I like the diced chunks in my yogurt but smash if you'd like a more jam consistency. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;">Transfer jam to tightly lidded jars (leave a little room on top for expansion when freezing) and let cool to room temperature.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;">When cool store in the refrigerator for about 2 weeks (or freeze for 3 months)</span></li>
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<li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 2.5em; position: relative;"><span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;">Makes about 2 cups </span></li>
</ul><div><span style="font-family: times, times new roman, serif;"> * Peel Peaches - </span><span style="font-family: times, "times new roman", serif;">Boil a pot of water, large enough to submerge </span><span style="font-family: times, times new roman, serif;">several peaches. Lower peaches into the boiling water and let them soak for about 30-45 seconds. Use a slotted spoon to transfer the peaches from the pot into a bowl full of ice water. Once cooled, the peach skin should be very easy to pull away gently with a knife.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;">**Additional tip: If you have a thermometer when the jam reaches 215 F, it’s ready.</span></div>
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Unknownnoreply@blogger.com2