tag:blogger.com,1999:blog-15692934875044399292024-03-06T02:36:39.288-05:00Peterson PalateHappiness is homemade.Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.comBlogger308125tag:blogger.com,1999:blog-1569293487504439929.post-72837429065636720192021-10-13T11:12:00.001-04:002021-10-13T11:12:48.386-04:00Quail Brine and Quail Wings <p>I found some useful information for brining quail at this link - https://1source.basspro.com/recipes-product-reviews/cook-with-cabelas-recipes/28763/how-make-basic-brine-recipe-game-birds</p><p><br /></p><p>Below is what I ended up doing and will continue to use it this way! It had a solid taste. Not salty and notes of brown sugar. It went real good with the wing recipe. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCN1ZlcGyQpFYbF2Qs3yo33ndpHlBlZFA-ExFtnQO52Espr1FG9aM2vR2NTpqg_3aXEJ4xKobTJCbA5vwGKyl9WjLUtF4D9X4T87K6ncTbZJc4cJMdxmAaIGTgZAA-NjZHNbZD-L8ICe-/s4032/20211004_151243.jpg" 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/AVvXsEjCCN1ZlcGyQpFYbF2Qs3yo33ndpHlBlZFA-ExFtnQO52Espr1FG9aM2vR2NTpqg_3aXEJ4xKobTJCbA5vwGKyl9WjLUtF4D9X4T87K6ncTbZJc4cJMdxmAaIGTgZAA-NjZHNbZD-L8ICe-/s320/20211004_151243.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Brine: </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 gallon water </div><div class="separator" style="clear: both; text-align: left;"><br /></div>1/2 cup kosher salt <p></p><p>1/2 cup brown sugar </p><p>1 lemon sliced thinly </p><p>5 garlic cloves </p><p>2 Bay leaves</p><p>Fresh peppercorns </p><p><br /></p><p>Add water, salt and sugar to a stockpot and simmer until salt and sugar dissolves. Allow to cool for a bit and then add lemon, garlic, bay leaves and peppercorns. Allow brine to cool completely and submerge quails. Brine for 8-12 hours in the fridge. </p><p>Be sure to rinse quail completely before cooking to remove saltiness. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ly0EPbTJdkp-4c84b7gqZ4HO6xE0HEudGLIZnlxCDo1MNswmDgb_BvbS69d-Mw2qAgfWEa4nEstG0R5cnL4cD-9ydpIpLckbZA9jijEcQf05LJ5eu0Ighozc5PLqOre2-81_p4AMPqWe/s4032/20211004_162323.jpg" 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/AVvXsEi2ly0EPbTJdkp-4c84b7gqZ4HO6xE0HEudGLIZnlxCDo1MNswmDgb_BvbS69d-Mw2qAgfWEa4nEstG0R5cnL4cD-9ydpIpLckbZA9jijEcQf05LJ5eu0Ighozc5PLqOre2-81_p4AMPqWe/s320/20211004_162323.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrltr4FprpSSkf_k2j8o57ceHsxdQHjU8narxyEhdF15XpMHc_JLzb5TKfHv1LQ7hM2nMx802ABBn7PLN6EYMMdL65xhxnIM_UoCiCAne0eOGxHggdEdqV5mBOPgRl3IVek5SdzkltLQY/s4032/20211004_162338.jpg" 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/AVvXsEjTrltr4FprpSSkf_k2j8o57ceHsxdQHjU8narxyEhdF15XpMHc_JLzb5TKfHv1LQ7hM2nMx802ABBn7PLN6EYMMdL65xhxnIM_UoCiCAne0eOGxHggdEdqV5mBOPgRl3IVek5SdzkltLQY/s320/20211004_162338.jpg" width="240" /></a></div><br />Recently acquired a new enjoyment over the taste of quail! I winged this recipe unsure of what to do with quail wings. <p></p><p>12 Quail wings </p><p>Seasoning/rub such as Spice House Gateway to the North</p><p>Rub spice all over the wings. Bake at 500 for 10-15 minutes! Done! </p>Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-29881654612444662712021-02-22T15:46:00.004-05:002021-02-22T15:46:47.720-05:00Really really good meatballs<p> I've been following the same meatball recipe for years and years... Well Cooking Classy has disrupted that with these really really good meatballs! I love all the fresh ingredients. It makes all the difference. Looks like I'll be making these for years and years and years!</p><p><br /></p><p>https://www.cookingclassy.com/meatball-recipe/</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTgvl9n0qR-WD2SnEl60JIaWYBP3NT4BPqaMXh3YKy2-IKj9Sk1iR2_uQBuhkmF-ZFKGsu-XlPaimBGTmCEKyH6lHBaaWQW7D2vDipapSNVkENj5qH5-fDdUVhhr3Jb8UrlarBgmDM5ep/s2048/20210214_182712.jpg" 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/AVvXsEgNTgvl9n0qR-WD2SnEl60JIaWYBP3NT4BPqaMXh3YKy2-IKj9Sk1iR2_uQBuhkmF-ZFKGsu-XlPaimBGTmCEKyH6lHBaaWQW7D2vDipapSNVkENj5qH5-fDdUVhhr3Jb8UrlarBgmDM5ep/s320/20210214_182712.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">3 C fresh bread crumbs, la brea pulsed in food processor </div>1 C whole milk, plus more if needed<div>1 lb 85% lean ground beef</div><div>1 lb ground pork </div><div>1 lb ground veal </div><div>3 large eggs </div><div>3 garlic cloves, crushed</div><div>3 T finely chopped basil</div><div>3 T finely chopped parsley</div><div>2 T finely chopped oregano </div><div>1 1/2 C finely shredded Parmesan cheese </div><div>Salt and pepper</div><div><br /></div><div><br /></div><div>1. Preheat oven to 400 degrees and spray a baking pan with baking spray.</div><div>2. In a large bowl, stir together the bread crumbs and milk. Add more milk 1 tablespoon at a time to moisten the bread. Let rest about 5 minutes. </div><div>3. Meanwhile, toss all ingredients into another Bowl. Add bread crumb mix. Gently toss mixture and break up the meat with your hands. </div><div>4. Shape meatballs with greased hands. </div><div>5. Bake for about 20 to 25 minutes. Once complete, add the meatballs into a warmed marinara. Simmer on low for about 10 minutes. </div>Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-10107700395577013072021-02-18T18:49:00.003-05:002021-02-24T18:14:02.367-05:00Sloppy Joes<p> These sloppy Joe's are a serious comfort. Toast a brioche bun or white bread in a pan with some oil for a crunchy bite. I usually eat as an open faced sandwich and put shredded cheese on top.</p><p>This recipe came from The Chunky Chef. </p><p><br /></p><p>1 T butter</p><p>1 tsp oil</p><p>1 lb ground beef</p><p>3 cloves garlic, crushed</p><p>1 T tomato paste</p><p>2/3 C ketchup</p><p>1/3 C water</p><p>1 T brown sugar</p><p>1 tsp yellow mustard</p><p>3/4 tsp chili powder </p><p>1/2 tsp Worcestershire sauce</p><p>1/2 kosher salt</p><p>Dash pepper</p><p>Dash hot sauce</p><p><br /></p><p>1. Heat butter and oil in a pan. Stir in beef breaking up and brown, about five minutes. Drain grease. </p><p>2. Add garlic and stir until fragrant. Add in tomato paste and stir.</p><p>3. Add remaining ingredients and mix well. Cover and simmer over low heat for ten minutes. </p>Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-7245994574576899282020-06-04T15:12:00.000-04:002020-06-04T15:12:06.659-04:00Balsamic Vinegarette This is an awesome balsamic dressing for salad! Tastes really good after a few days.<br />
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1/2 C olive oil<br />
1/4 C balsamic<br />
Salt and pepper<br />
1 t fresh garlic<br />
1 T sugar<br />
1/2 t dried basil<br />
1 T Dijon mustard<br />
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Whisk all together in a glass measuring cup. Aow to sit for flavors to meld. I like to sit out before serving so it comes to room temperature.Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-44921233173970440222020-06-04T15:05:00.002-04:002020-06-04T15:08:32.595-04:00Boneless LAMB roast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFg7Auw5w1Zt6ojgP08xFBWWnC0pZMTEOyvgLBasmhBuKgN8JhOeWoEBlUEwY3r3E1Vn1bcw_RnGWZKOLHm-bVSo-Dg8DXLIutIIt7EJD5Et609VK3grHGpl__bHX9OqZXWkxQeBJu5fgR/s1600/20200526_180502.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFg7Auw5w1Zt6ojgP08xFBWWnC0pZMTEOyvgLBasmhBuKgN8JhOeWoEBlUEwY3r3E1Vn1bcw_RnGWZKOLHm-bVSo-Dg8DXLIutIIt7EJD5Et609VK3grHGpl__bHX9OqZXWkxQeBJu5fgR/s320/20200526_180502.jpg" width="240" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I bought a boneless lamb roast on a whim and happy to report that it was such an easy thing to make! It is especially helpful cooking something like this when you have small children pulling at your legs! The recipe came from <a href="https://ifoodreal.com/boneless-leg-of-lamb-roast-recipe/">ifoodreal</a> and I used fresh rosemary instead of dried. Also my roast was small, just under two pounds so I cut the ingredients in half. Below is the recipe cut in half.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">2-3</span><span style="background-color: white;">lbs boneless leg of lamb (leave netting on) </span><span style="background-color: white;">3</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">3</span><span style="background-color: white;"> large garlic cloves, cut into slivers</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span data-amount="2" data-unit="tbsp" style="background-color: white; box-sizing: inherit;">1 T</span><span style="background-color: white;"> olive oil, extra virgin</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span data-amount="2" data-unit="tbsp" style="background-color: white; box-sizing: inherit;">2 T</span><span style="background-color: white;"> rosemary, fresh</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span data-amount="1.25" data-unit="tsp" style="background-color: white; box-sizing: inherit;">3/4 t</span><span style="background-color: white;"> salt</span></span><br />
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">Ground black pepper, to taste</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 425 degrees F. In a medium roasting pan, place boneless leg of lamb roast and make slits with a knife. Stick garlic slices into each opening.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Rub roast with oil all around. Then sprinkle all sides with half of rosemary, salt and pepper.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Bake uncovered according until desired doneness. Medium Rare: 120 F to 130 F internal temperature – about 14 minutes per pound. Medium: 130 F to 140 F internal temperature – about 16 minutes per pound. Well-Done: 140 F to 150 F internal temperature – about 18 minutes per pound. Remember meat will keep “cooking” as it RESTS. (F<span style="background-color: white;">or 4-5 lbs roast to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time.) </span></span><br />
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<span style="background-color: white;">4. Remove lamb roast from the oven and let rest uncovered for 15 minutes.</span></span><br />
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<span style="background-color: white;">5. Using a sharp knife, remove the netting and slice into 1/4 inch slices against the grain. </span></span><br />
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<br />Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-26934269102640556512020-05-18T08:25:00.000-04:002020-05-18T08:25:31.234-04:00Sausage Egg Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_Iq7rHU9BygDXMU6x-iC7AyzMdXt9w2HgCZxx61fYB-ilpdmRA-dOGTbaT2Q6dEGaIViPUaqs4CA4gpe0analRO98jdeHj1maz16mI5jdH1-P36h9hidy-8WiwF0p9wSAQKTUwlB78uj/s1600/20200422_084816.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 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/AVvXsEhV_Iq7rHU9BygDXMU6x-iC7AyzMdXt9w2HgCZxx61fYB-ilpdmRA-dOGTbaT2Q6dEGaIViPUaqs4CA4gpe0analRO98jdeHj1maz16mI5jdH1-P36h9hidy-8WiwF0p9wSAQKTUwlB78uj/s320/20200422_084816.jpg" width="240" /></a></div>
I really enjoy these sausage egg muffins, which are like a mini circular casserole. They last a couple days and maintain flavor well.<br />
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1/2 lb bulk breakfast sausage<br />
6 eggs<br />
Handful cheddar cheese, about 1/2 cup<br />
Splash of milk, about 1/4 cup<br />
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1. Preheat oven to 375 and spray a muffin tin with cooking spray.<br />
2. Brown sausage in a skillet and drain and cool on a paper towel lined plate.<br />
3. Beat eggs until smooth. Add milk, cooled sausage and cheese.<br />
4. Pour mix into a large measuring cup for easy pouring. Fill each muffin a little less than 3/4 full.<br />
5. Bake 15 minutes.<br />
<br />Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-69502234463529848272020-05-16T21:53:00.000-04:002020-05-16T21:53:27.012-04:00Roasted Lamb chopsThis is so good and a total keeper! This is a recipe from Food Network/The Neelys. I tweaked the timing because I've made it many times and always have to add extra time so it's cooked to preferred temperature.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcJW6KAe-coZ5fCzZJpay91QeFvthfIVeSFhnJ9HWQ-AIfm7AZkpPHbVdwHTGjgPqSZwi8SBw_McImYW1dgnPB_R0LMRC97VQo7bi8Wm5L07K_uwFBzYa9gPWMliaUQvlBP6RsdDqeOrG/s1600/20200510_183248.jpg" imageanchor="1" 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/AVvXsEhGcJW6KAe-coZ5fCzZJpay91QeFvthfIVeSFhnJ9HWQ-AIfm7AZkpPHbVdwHTGjgPqSZwi8SBw_McImYW1dgnPB_R0LMRC97VQo7bi8Wm5L07K_uwFBzYa9gPWMliaUQvlBP6RsdDqeOrG/s320/20200510_183248.jpg" width="320" /></a></div>
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Rack of lamb, frenched</div>
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Salt and pepper </div>
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2 T plus 2 t olive oil (half of 1/3 C), 1/2 T olive oil and more for searing </div>
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3 cloves garlic, 2 peeled and smashed, 1 large one finely chopped</div>
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Juice of half a lemon </div>
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1/4 C panko breadcrumbs </div>
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1/4 C grated parmesan </div>
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1. Sprinkle lamb with salt and pepper. Place in a zip lock bag. </div>
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2. Whisk together olive oil, smashed garlic, lemon, and a little salt and pepper in a bowl. Pour into zip lock bag. Let sit til room temperature about 1 hour. </div>
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3. Preheat oven to 425 degrees and line a baking sheet with foil. </div>
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4. Combine panko crumbs, parmesan and minced garlic in a bowl. Stir in 1/2 T olive oil and mix together. </div>
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5. In a cast iron, heat olive oil and sear the lamb about three minutes on each side. Remove from skillet and place fat side up on baking sheet. </div>
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6. Rub panko mix on the lamb. Roast the lamb until 140 degrees. It usually takes me 35-40 minutes but the original recipe says 25 min. Let rest 15 minutes before cutting. </div>
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Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-17896857679725041282020-05-13T17:02:00.000-04:002020-05-13T17:03:14.621-04:00Smoky Honey ChickenThis is an excellent recipe for tacos, enchiladas, burritos, burrito bowls, or even plain as is. Leftovers were wonderful and re-heated nicely. The recipe easily cuts in half for a one-night serving size.<br />
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1 cup salsa verde </div>
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1/4 cup honey</div>
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1 tablespoon liquid smoke</div>
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2 teaspoons chili powder</div>
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1 teaspoon salt</div>
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1 teaspoon dried oregano</div>
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1 teaspoon cumin</div>
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1 teaspoon garlic powder or 2-3 cloves, finely minced</div>
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1/2 teaspoon smoked paprika</div>
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1/4 teaspoon black pepper</div>
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1/2 cup chopped fresh cilantro (tasted fine without it) </div>
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2-3 pounds boneless, skinless chicken breasts (about 3-4 chicken breasts, more if using thin cut)</div>
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1. Whisk together the salsa verde, honey, liquid smoke, chili powder, salt, dried oregano, cumin, garlic powder (or fresh garlic), smoked paprika, and black pepper.</div>
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2. Add the salsa verde mixture to the Instant Pot. Nestle the chicken into the sauce. Secure the lid and cook on high pressure for 12 minutes. Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure.</div>
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3. Shred the chicken with two forks (right in the Instant Pot). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.</div>
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Top with guacamole, cheese, diced tomatoes or Pico de Gallo, sour cream, and cilantro. Such a keeper from Mel's Kitchen Cafe!!! </div>
Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-1300616107906379072020-05-12T16:25:00.002-04:002020-05-12T16:25:55.487-04:00Baked Granola My friend Kristin gave me a sample of some granola she made and instantly I knew it was some sort of crack. I had to have it and suffice to say but I'm hooked on it! I'm so thankful she shared the recipe from Once Upon a Chef with me, her go-to place for recipes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWggGBMab49iRDro3pr9uBL-ZbS8ZM9SXCnPGJaqyeJT9oLXasP0nUvjU50C7ofD3pOzmArvZRA9amdwZn4gQ326Gt9HdLBDDV-JfuQJrfVd3Y9l-W11mIaIYxwiEW1Q1c6tx3xTwP017/s1600/20200511_101055.jpg" imageanchor="1" 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/AVvXsEiiWggGBMab49iRDro3pr9uBL-ZbS8ZM9SXCnPGJaqyeJT9oLXasP0nUvjU50C7ofD3pOzmArvZRA9amdwZn4gQ326Gt9HdLBDDV-JfuQJrfVd3Y9l-W11mIaIYxwiEW1Q1c6tx3xTwP017/s320/20200511_101055.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2NsDjdwANJKCVJwxUu854-8Xq7bR5IFrVc03zFFqhpaa69lWJSJHUCU94H2WrBgf_13n53vbsg7uX4E-YliYi9Yxr3XdWewVksZfj2jKJncMvpC2sTExclp6yM2UPbEMHvqiM3GdcioM/s1600/20200511_100957.jpg" imageanchor="1" 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/AVvXsEhz2NsDjdwANJKCVJwxUu854-8Xq7bR5IFrVc03zFFqhpaa69lWJSJHUCU94H2WrBgf_13n53vbsg7uX4E-YliYi9Yxr3XdWewVksZfj2jKJncMvpC2sTExclp6yM2UPbEMHvqiM3GdcioM/s320/20200511_100957.jpg" width="320" /></a></div>
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3 T pure maple syrup</div>
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3 T packed light brown sugar </div>
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1/2 t cinnamon</div>
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1/2 t salt </div>
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1/3 C vegetable oil</div>
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2 cups old fashioned rolled oats (not instant or quick) </div>
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2/3 C chopped pecans </div>
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2/3 C silvered almonds </div>
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2/3 C shredded unsweetened coconut flakes </div>
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1/2 C dried blueberries</div>
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1. Preheat oven to 325 degrees and line a baking sheet with parchment paper. </div>
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2. In a large bowl whisk together syrup, sugar, cinnamon, salt and oil until mixed. </div>
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3. Add in oats, pecans, almonds and coconut flakes and gently mix with a rubber spatula until evenly coated. </div>
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4. Pour into baking sheet and press down firmly onto the sheet with spatula until granola is spread somewhat thin in an even layer. </div>
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5. Bake 25-35 minutes. Watch closely so it doesn't burn. </div>
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6. Allow to cook fully before adding dried blueberries. </div>
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Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-22196627458127463452020-05-09T14:06:00.000-04:002020-05-09T14:06:11.831-04:00Inside out cheeseburgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3qijfqqRgrh3ynUU3uaxDsj-8pezBJKvfE0goWI40BXEKkMVYTxgA215FlzhZ7yBUKePeRhjdShdx7ksamrKNwhhipfa-62cSHlTek5e1W1XfE-Q4VeYLYvuHt9u_bELxUjKyyNaZ-4s/s1600/20200501_174150.jpg" imageanchor="1" 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/AVvXsEiM3qijfqqRgrh3ynUU3uaxDsj-8pezBJKvfE0goWI40BXEKkMVYTxgA215FlzhZ7yBUKePeRhjdShdx7ksamrKNwhhipfa-62cSHlTek5e1W1XfE-Q4VeYLYvuHt9u_bELxUjKyyNaZ-4s/s320/20200501_174150.jpg" width="240" /></a></div>
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<br />
I was very happy with the easiness of this recipe. Skinny Taste is a great blog I've followed for many years and this is one of her recipes I'll keep in my collection!<br />
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<br />
<br />
4 slices American cheese<br />
1 pound ground beef or turkey<br />
Kosher salt and pepper, to taste<br />
Hamburger buns<br />
crisp Iceburg lettuce slices<br />
red onion, sliced and separated<br />
sliced ripe tomatoes<br />
sliced pickles<br />
ketchup and mustard<br />
<br />
1. Set grill to medium heat. Clean and oil the grates.<br />
2. Fold each slice of cheese into quarters to create 4 short stacks.<br />
3. Divide the meat into 8 equal balls then flatten into 1/4 inch thick patties.<br />
4. Place a stack of cheese in the center of 4 patties and top with the remaining 4 patties. Pinch the edges to seal, then push the up the sides so they are an even thickness. Season both sides with salt and black pepper.<br />
5. Place patties on grill and cover, and cook about 6 minutes per side over medium heat, or until the center is cooked through. I put more cheese on top because I was unsure how it'd turn out. I used pepper jack but didn't like it that much and will definitely use American next time.Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-55468150830441392412020-05-08T09:51:00.000-04:002020-05-08T09:51:06.580-04:00Garlic Butter Shrimp This dish is tasty on a sunny day. Something about the vibe of grilled garlic shrimp feels good. I stink at grilling shrimp so I found myself undercooking the shrimp on the grill and putting in a 425 degree oven to finish. I might broil these next time to save time soaking wooden skewers.<br />
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Note that the shallots are a must in this recipe! I might be OK without the parsley. Damn Delicious is the site I got this recipe from.<br />
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<br />
1 stick unsalted butter<br />
1 shallot, minced<br />
4 garlic cloves, minced<br />
1/4 t crushed red pepper flakes<br />
Salt and pepper, to taste<br />
1 1/2 lbs peeled and deveined shrimp, trader Joe's frozen was great for this (already peeled with tails left on!)<br />
2 lemons, halved<br />
2 T fresh parsley, chopped<br />
<br />
1. Don't forget to soak wooden skewers for thirty minutes! Preheat broiler at this time if broiling or preheat oven to 425 to finish cooking or low heat to keep warm.<br />
2. Melt butter over medium heat. Stir in shallot, garlic, pepper flakes for about two minutes. Season with salt and pepper. Remove 2 T butter so in the next step you don't contaminate the butter with raw shrimp.<br />
3. Thread shrimp onto skewers and season with salt and pepper. Brush with 2 T butter mixture.<br />
4. Preheat grill to medium high heat if grilling. Grill shrimp until shrimp is opaque, about 3-4 min. Add lemons to grill, cut side down and grill 2 min.<br />
5. If undercooked, place shrimp and lemons on a baking sheet and cook in oven for a few minutes.<br />
6. Drizzle with remaining butter mix, a squeeze of lemon and parsley.Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-83390629384516577272020-05-05T20:41:00.000-04:002020-05-05T20:43:25.242-04:00Creamy beef and noodles <ul style="border: 0px; box-sizing: border-box; list-style: none; margin: 5px 0px 12px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">This is a hit all around at the dinner table and makes plenty for lunch leftovers. The original recipe is "creamy beef and shells" but I'm not a big fan of shells so I change up the pasta! </span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;">8 Oz medium sized pasta </span></span></div>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;">1 T olive oil</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-style: inherit; font-weight: inherit;">1 pound ground beef</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-style: inherit; font-weight: inherit;">2 cloves garlic, minced</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-style: inherit; font-weight: inherit;">1 1/2 teaspoons Italian seasoning</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-style: inherit; font-weight: inherit;">2 tablespoons all-purpose flour</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-style: inherit; font-weight: inherit;">2 cups chicken broth </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-style: inherit; font-weight: inherit;">1</span><span style="font-style: inherit; font-weight: inherit;"> (15-ounce) can tomato sauce</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-style: inherit; font-weight: inherit;">3/4 cup heavy cream</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-style: inherit; font-weight: inherit;">shredded extra-sharp cheddar cheese to top with </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.</span></div>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;">2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned. Drain. </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">3. Stir in garlic and Italian seasoning until fragrant, about 1 minute.</span></div>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;">4. Whisk in flour until lightly browned, about 1 minute.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;">5. Gradually whisk in broth and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;">6. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;">7. Top individual plates with cheddar cheese. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;">Mostly taken from: </span></span></div>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;">https://damndelicious.net/2018/09/16/creamy-beef-and-shells/</span></span></div>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;">Thank you^^^</span></span></div>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span style="color: #595959; font-family: "georgia" , "times new roman" , "times" , serif;"><span style="font-size: 15.3px;"><br /></span></span></div>
Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-25309147156036392662020-05-05T20:26:00.000-04:002020-05-05T20:26:58.404-04:00Garlic Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5RrHhx61nW1kVlLTJPT-pRy-_2xtAsBF5bjOTOV38b_6Esy4a7GyP8PxnbFvUY5fskVufJMgUeOmmtPk8QVtl27uswzmlvbIvS9_YNfURweQ61E0_Rjk0M_Se-_QL3NBvHxtjJHatSEa/s1600/20200427_183039.jpg" imageanchor="1" 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/AVvXsEgZ5RrHhx61nW1kVlLTJPT-pRy-_2xtAsBF5bjOTOV38b_6Esy4a7GyP8PxnbFvUY5fskVufJMgUeOmmtPk8QVtl27uswzmlvbIvS9_YNfURweQ61E0_Rjk0M_Se-_QL3NBvHxtjJHatSEa/s320/20200427_183039.jpg" width="320" /></a></div>
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Best garlic bread ever!! Buttery, crisp and perfectly garlicky.<br />
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1 loaf French bread, cut in half lengthwise<br />
1 stick of softened butter<br />
1/2 t kosher salt<br />
2 garlic cloves, minced<br />
2 T freshly chopped parsley<br />
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1. Preheat oven to 425.<br />
2. Combine butter, salt, garlic and parsley in a bowl.<br />
3. Spoon all over the tops of each bread half.<br />
4. Bake on a cookie sheet for 10 minutes.<br />
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Delish.com recipe and I only left out parmesan cheese on top (1/4 C).Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-71979373049325696762020-05-01T08:47:00.000-04:002020-05-01T08:49:34.692-04:00Salsa Verde Chicken Bake <div class="separator" style="clear: both; text-align: center;">
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This is one of the most tasty, quick and easy dinners I've ever made. I was especially impressed with it considering it took little to no efforts at all. Topping with cilantro at the end is a must for cilantro lovers! This came from the website Simply Recipes and it is just that: simple. </div>
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1 lb boneless, skinless chicken breast<br />
1 C salsa verde, homemade or jarred<br />
1/2 C Monterey Jack cheese<br />
Optional fresh cilantro<br />
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1. Preheat oven to 350 degrees.<br />
2. Cut chicken breasts in half and place in the bottom of a casserole dish so they fit tightly.<br />
3. Pour salsa Verde on top and bake for 30-35 minutes until chicken is cooked.<br />
4. Add cheese and bake for 10 minutes longer.<br />
5. Remove from oven and let cool--add chopped cilantro on top and serve over rice.Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-85930948321817867552020-04-17T12:27:00.001-04:002020-04-17T12:30:42.636-04:00Buttermilk BiscuitsOh my YUM YUM YUM. These taste great! Buttery and flaky with a soft center. I love a good biscuit and especially a recipe that only takes about 30-45 minutes from start to finish!!<br />
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I like to eat it with butter and jelly or I'm ready to try it with some cheddar cheese in the middle--taking me back to the days I lived in North Carolina and would order a cheddar biscuit at bojangles on my drive to work.<br />
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This recipe came from a blog called Yellow Bliss Road.<br />
<br />
1/2 C unsalted butter, very cold, frozen for 20 minutes<br />
2 C flour, plus more for work surface<br />
2 T sugar<br />
1 T baking powder<br />
1/2 t salt<br />
1 C cold buttermilk<br />
<br />
1. Cut the butter into small pieces and freeze for 20 min.<br />
2. Preheat oven to 450 and line a baking sheet with parchment paper.<br />
3. In a large bowl whisk together the flour, sugar, baking powder, and salt. Pour in a food processor.<br />
4. Place cut butter in food processor and pulse until the butter is in tiny pieces.<br />
5. Pour mix back into the large bowl and make a well in the center. Pour in buttermilk.<br />
6. Gently stir with a rubber spatula. It will be crumbly.<br />
7. Transfer dough to floured work surface and sprinkle the dough with some flour.<br />
8. Fold the dough in half, turn it 90 degrees and fold in half again. Repeat two more times.<br />
9. Add more flour to the work surface if needed, and use hands to press the dough down about 3/4" thick.<br />
10. Use a 2" biscuit cutter or glass cup to cut out biscuits. Place on baking sheet 1/2".<br />
11. Bake for 10-15 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihrviKCwwA9jFtr-kCXl0-Q4xejgGuH11SmeimYGEzCzfbUGwJD85vPU1FxE1rNY-ud-HNxZ2YyW5C8ZEEtOu8wiVTa0sQMoltG7HbpKIeAa435aTiY-js3IO6AeZjrlgaCXpDqz0WjQB/s1600/20200415_082224.jpg" imageanchor="1" 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/AVvXsEgihrviKCwwA9jFtr-kCXl0-Q4xejgGuH11SmeimYGEzCzfbUGwJD85vPU1FxE1rNY-ud-HNxZ2YyW5C8ZEEtOu8wiVTa0sQMoltG7HbpKIeAa435aTiY-js3IO6AeZjrlgaCXpDqz0WjQB/s320/20200415_082224.jpg" width="320" /></a></div>
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<br />Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-85597109170780828622020-04-10T08:21:00.000-04:002020-07-07T17:20:30.840-04:00Beef Broccoli Ramen PotThis is a week night winner. It is quick to prepare and makes a ton for leftovers. I found it one day because I only had a few things in my fridge at the time, broccoli and beef included. I've made it both with filet and ground beef and would suggest either! Thanks Mel's Kitchen Cafe!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_8fkkAbj6dv3gXlmwABMvFeLIrUo4PGrAFReafhjl48Xp4Da4ae7quLAJvhDMaoYwc7DgzeUDImG_u2zFn2MT3i02XNk2eVJWnK8JATiKTWBceSqvVlf7hk9zBfjZzYYKkts1edqSCRi/s1600/20200116_165331.jpg" imageanchor="1" 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/AVvXsEig_8fkkAbj6dv3gXlmwABMvFeLIrUo4PGrAFReafhjl48Xp4Da4ae7quLAJvhDMaoYwc7DgzeUDImG_u2zFn2MT3i02XNk2eVJWnK8JATiKTWBceSqvVlf7hk9zBfjZzYYKkts1edqSCRi/s320/20200116_165331.jpg" width="240" /></a></div>
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1 lb raw ground beef or cooked filet</div>
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1 T olive oil </div>
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1 T sesame oil</div>
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1 T fresh grated ginger </div>
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2 cloves garlic, finely diced</div>
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4 C chopped broccoli</div>
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3 1/2 C low sodium chicken broth</div>
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4 packages (3 Oz each )ramen noodles, no flavoring packet</div>
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1/3 C soy sauce (a little less than here) </div>
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1/4 C hoison or oyster sauce </div>
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1 T brown sugar </div>
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1 T rice vinegar </div>
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1. Combine soy sauce, hoison or oyster, sugar and vinegar by whisking in a small bowl. Set aside. </div>
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2. In a deep skillet, heat olive and sesame oil over medium heat and cook ground beef if using. Drain and move beef to a bowl. </div>
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3. Add ginger and garlic to the skillet. Add more oil if needed. Mash ginger and garlic for about 30 seconds and then add the broccoli and broth. </div>
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4. Break up the ramen noodles and add them to the skillet. Bring the ingredients to a simmer and cook until broccoli and noodles are tender, about 4 minutes. Stir while it cooks. Some liquid will remain. </div>
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5. Add ground beef back to the pan. If using steak, wait. Whisk sauce ingredients to remix and then add to the pan as well. Stir and toss. Add steak, sliced or cubed and heat gently for about 2 minutes. </div>
Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-37129849935236262922020-04-03T09:19:00.001-04:002020-04-03T09:19:07.069-04:00Best Oatmeal Chocolate Chip Cookies <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVh4_FAhwY9zZ5fca4opUSv-He1MioEARXmXo2WRDeCik65Wz5kevCxTplGJG64_0zcePFc-SCGJfmXS1H9HE9o4zbP2kSTS5-VKyu2oRQHdz9PinHZ2bYfO5Jle9sqvxNeEcScY_k1a1/s1600/Snapchat-626582944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="803" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVh4_FAhwY9zZ5fca4opUSv-He1MioEARXmXo2WRDeCik65Wz5kevCxTplGJG64_0zcePFc-SCGJfmXS1H9HE9o4zbP2kSTS5-VKyu2oRQHdz9PinHZ2bYfO5Jle9sqvxNeEcScY_k1a1/s320/Snapchat-626582944.jpg" width="160" /></a></div>
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Beautiful and delicious? I've tried many oatmeal cookies and they just never made the cut. Finally! One to keep forever thanks to a blog called <a href="https://www.averiecooks.com/the-best-oatmeal-chocolate-chip-cookies/">Averie Cooks</a>. I removed the cinnamon and used dark chocolate squares instead of semi-sweet chips. The directions and tips she provides are below!!<br />
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<div class="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #5e5e5e; font-family: "Open Sans", Arial, Helvetica, Geneva, sans-serif; font-size: 17px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
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1 large egg<br style="box-sizing: border-box;" />1/2 cup unsalted butter, softened to room temp (1 stick)<br style="box-sizing: border-box;" />1/2 cup light brown sugar, packed<br style="box-sizing: border-box;" />1/4 cup granulated sugar<br style="box-sizing: border-box;" />1 tablespoon vanilla extract<br style="box-sizing: border-box;" />1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)<br style="box-sizing: border-box;" />3/4 cup all-purpose flour<br style="box-sizing: border-box;" />1/2 teaspoon baking soda<br style="box-sizing: border-box;" />pinch salt, optional and to taste<br style="box-sizing: border-box;" />1 heaping cup dark chocolate squares<br style="box-sizing: border-box;" /></div>
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<ol style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style: none; margin: 0px 0px 18px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.</li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">Stop, scrape down the sides of the bowl, and add the oats, flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.</li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">Stop, scrape down the sides of the bowl, and add the chocolate chips and beat on low speed until just combined, about 30 seconds.</li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">Using a <a href="https://www.amazon.com/MIU-France-Stainless-Portion-2-Ounce/dp/B00CPFY2CA/ref=as_li_ss_til?tag=lovvegyogruna-20&linkCode=w01&creativeASIN=B00CPFY2CA" id="titlehref" rel="noopener" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #2db5aa; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; transition: all 0.2s ease-in-out 0s; vertical-align: baseline;" target="_blank" title="MIU France Stainless Steel No.16 Portion Scoop with Soft Grip Handle, 2-Ounce">large cookie scoop</a>, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.</li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.</li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">Preheat oven to 350F, line a baking sheet with a <a href="https://www.amazon.com/gp/product/B00008T960/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00008T960&linkCode=as2&tag=lovvegyogruna-20" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #2db5aa; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; transition: all 0.2s ease-in-out 0s; vertical-align: baseline;">Silpat</a> or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.</li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.</li>
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Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-75139836124968545852020-04-02T08:52:00.000-04:002020-04-02T08:52:38.230-04:00Oven Baked RibsOh my, I've forgotten how good a slow cooked rack of ribs tastes in the oven! I have resorted to the instant pot so much for them and changed it up the other day and I must say I'm going to make these more often! Smoky and succulent and not to mention fall apart tender! It was my last rib rack from my hometown butcher, Dumas! My last visit to Ohio I stocked up on a ton of fresh beef, brought it home and prepared it for the deep freezer with my vacuum sealer! So glad I did because who knew the Coronavirus would hit and have us on lock down!<br />
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This came from an awesome food blog called Inspired Taste. I used my own dry rub but their directions are spot on for a perfect rack.<br />
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1-2 rack of ribs (always remove the skin if you want it fall apart tender!)<br />
Dry rub:<br />
1/4 C dry rub- 1/4 C dry rub-1/4 C brown sugar, 2 t chili powder, 2 t paprika, 1 t salt, 1 t dry mustard. 1 t dry oregano, 1/2 t garlic powder, 1/2 t onion powder, 1/4 t ground pepper<br />
Your favorite BBQ sauce (the recipe I use is secret!)<br />
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Prepare your ribs. </div>
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Heat oven to 275 degrees. </div>
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Place ribs meat-side up into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half in order for them to fit into the pan).</div>
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Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours. I prefer the ladder. </div>
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<br />Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-47707149320944252212019-03-31T17:05:00.002-04:002019-03-31T17:05:55.687-04:00Instant Pot RoastMy go-to for instant pot pot roast!! I like to serve with mashed potatoes. Got this from the Kitchen Whisperer.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFKK1a23AG1xi71IV_yXKQZrGnfBDWGuUBUbctMi3Eptp66lwmOTqQmF2Xec-ABuVbDw5igWfojqHZ3GOzE5dS0dan93tt6Yp_8AU0lxgrzrE9lFgp2wnlqp6pvvQ9pzclueRxRK_RCOY/s1600/20190331_155558.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1504" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFKK1a23AG1xi71IV_yXKQZrGnfBDWGuUBUbctMi3Eptp66lwmOTqQmF2Xec-ABuVbDw5igWfojqHZ3GOzE5dS0dan93tt6Yp_8AU0lxgrzrE9lFgp2wnlqp6pvvQ9pzclueRxRK_RCOY/s320/20190331_155558.jpg" width="229" /></a><br />
3 to 4 lb chuck roast<br />
2 t Kosher salt<br />
1 T olive oil<br />
1 large yellow onion, chopped<br />
4 whole carrots, cut into large chunks<br />
1 T garlic, minced<br />
3 C beef stock<br />
2 T Worcestershire suace<br />
1 T dried parsley<br />
1 t dried thyme<br />
2 T corn starch<br />
2 T water<br />
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1. Coat roast with 1 t kosher salt on all sides. Add oil to instant pot on saute function. Saute roast in instant pot about 6 to 9 minutes per side until browned. Set roast aside.<br />
2. Place onion, carrot and garlic into pot. Stir. Place the seared meat and all juices on top of the veggies.<br />
3. In a bowl, whisk stock, Worcestershire sauce, salt, thyme and parsley. Pour this over the meat.<br />
4. Place lid over pot and seal. Cook for 90 minutes and allow pot to release pressure naturally.<br />
5. Carefully remove roast and carrots and set aside on a platter. To make gravy, strain any fat. Bring liquid to a boil. In a small bowl make cornstarch slurry with corn starch and water. Whisk slurry into pot. Stir until you reach desired consistency.<br />
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Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-53555791180092535152019-02-10T10:07:00.001-05:002019-02-10T10:07:54.522-05:00Honey Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTswFePQWcqQzmc8BfG_KZdkUa2M2mxKnVi3NOp42p8x-sCeAPR35Xaq9SJw46XuRjH2Eq_b8Z3248n8UZa706MoYfwYTunlEGq3uAGYvcRyv3O1WUJIUVpOKVlvbmvS40OzmS8FTQjuFu/s1600/20190130_144647.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTswFePQWcqQzmc8BfG_KZdkUa2M2mxKnVi3NOp42p8x-sCeAPR35Xaq9SJw46XuRjH2Eq_b8Z3248n8UZa706MoYfwYTunlEGq3uAGYvcRyv3O1WUJIUVpOKVlvbmvS40OzmS8FTQjuFu/s320/20190130_144647.jpg" width="180" /></a>This will forever remind me of being trapped inside during Chicago's polar vortex! It was a recorded -45 degree day that day so we passed the time baking and loving this recipe!<br />
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This came from Taste of Home.<br />
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2 C flour<br />
1/2 C sugar<br />
3 t baking powder<br />
1/2 t salt<br />
1 large egg, room temp<br />
1 C milk<br />
1/4 C butter, melted<br />
1/4 C honey<br />
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1. Preheat oven to 400. In a large bowl, combine flour, sugar, baking powder, and salt.<br />
2. In a small bowl, combine egg, milk, butter, and honey. Stir into dry ingredients until just moistened.<br />
3. Fill greased or paper-lined muffin cups 3/4 full. Bake about 15 to 18 minutes. Cool 5 minutes before removing from baking tray. Serve warm.<br />
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*These can be frozen by allowing muffins to cool completely. To use, thaw at room temperature or microwave until heated through about 20 to 30 seconds.<br />
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Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-46074710692929316662019-02-10T09:50:00.000-05:002019-02-10T09:50:37.896-05:00Copycat White Castle Sliders<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzpQr2aDGV6gV2QLWmBWCPsVDqtC8Yb2ZfiIsaon1s1ZIZ9b_w41uTRbd_sv3x93cGZG9QSdTTUpVIjuscQozvSBONR3nkzLWbggckLTdKmSqseQtixZmDQi1V-fg-J84gWJWXo92rsq3/s1600/20190129_182241.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzpQr2aDGV6gV2QLWmBWCPsVDqtC8Yb2ZfiIsaon1s1ZIZ9b_w41uTRbd_sv3x93cGZG9QSdTTUpVIjuscQozvSBONR3nkzLWbggckLTdKmSqseQtixZmDQi1V-fg-J84gWJWXo92rsq3/s320/20190129_182241.jpg" width="180" /></a>Made this for an easy cleanup burger dinner and I'll make this again in the future when the taste for burgers arises!<br />
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<a href="https://www.favfamilyrecipes.com/our-version-of-white-castle-sliders/">Taken from this Family Recipe Site</a><br />
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1 1/2 lbs ground beef<br />
1 envelope Lipton onion soup mix<br />
1 T peanut butter<br />
1/2 C milk<br />
1 onion, finely chopped<br />
1 dozen Sara Lee classic dinner rolls sliced in half<br />
12 slices cheese<br />
<br />
1. Mix ground beef, soup mix, peanut butter and milk in a large bowl.<br />
2. Spread mix onto a cookie sheet. Use a rolling pin to smooth out the meat evenly.<br />
3. Bake at 350 for 10 minutes. The meat will shrink.<br />
4. Take it out of the oven and place the onion all around the edges for cooking.<br />
5. Bake for 15 minutes. Remove from oven and spoon onion from edges all over the meat. Layer with cheese slices.<br />
6. Bake about 7 minutes until cheese melts.<br />
7. Remove from oven and add tops of rolls and bake for 5 minutes.<br />
8. Remove from oven and slice meat with a pizza cutter and pick up the burger pattie with a spatula and set on bottom buns waiting. Serve immediately.<br />
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Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-74718857831487528312019-02-10T09:40:00.002-05:002019-02-10T09:40:58.214-05:00Chicken Swedish MeatballsOne of my guilty pleasures is rice and gravy so with this swedish meatball recipe, I get to indulge! This can be served over rice, mashed potatoes, or egg noodles.<br />
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This is a combination of two recipes. The chicken meatballs are from Pinch of Yum and the gravy is from The Recipe Critic. The brown rice is very good and is from the frozen section of Trader Joe's!<br />
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Chicken Meatballs:<br />
1 lb ground chicken<br />
1 egg<br />
1/2 C panko breadcrumbs<br />
1/2 C grated parmesan cheese<br />
2 T olive oil<br />
1/2 t garlic powder<br />
1/2 t onion powder<br />
1/2 t salt<br />
black pepper, to taste<br />
<br />
1. Preheat oven to 400. Line a baking sheet with foil and cooking spray.<br />
2. Mix all ingredients in a bowl.<br />
3. Roll mixture into 30 small balls. Set on baking sheet.<br />
4. Bake for 25 minutes.<br />
5. Meanwhile begin the gravy. (Also optional and less work would be to serve these with vodka sauce or even served plain with healthy side dishes.)<br />
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Gravy:<br />
4 T butter<br />
3 T flour<br />
2 C chicken broth (or recipe called for beef broth but I used ground chicken)<br />
1 C heavy cream<br />
1 T Worcestershire sauce<br />
1 t Dijon mustard<br />
salt and pepper, to taste<br />
fresh parsley, chopped<br />
<br />
1. Add 4 T butter to skillet. Melt. Add flour and whisk until it browns.<br />
2. Slowly stir in broth and heavy cream, watching for thickness. Add Worcestershire sauce and mustard.<br />
3. Bring to a summer until thick. Salt and pepper to taste.<br />
4. Add meatballs to the skillet and simmer 2-3 minutes. Sprinkle fresh parsley. Serve over rice, potatoes or pasta.<br />
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Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-24274225368574256352019-01-11T13:21:00.002-05:002019-01-11T13:21:45.387-05:00100 Year Old Oatmeal Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhECGLpBxMnzLX2GJrd_VS7R35UmVk9tZk_LRWodrBPgVN2nGeszhoZjZuIDy5g67Q0xu-Em8BWdYIUknATwMJj9J2IIKKAeEd9Aw8r_QcByZAysIGbRTjEWV__WYm9vHaCZ6D19MRC36nU/s1600/20181007_090004.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1577" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhECGLpBxMnzLX2GJrd_VS7R35UmVk9tZk_LRWodrBPgVN2nGeszhoZjZuIDy5g67Q0xu-Em8BWdYIUknATwMJj9J2IIKKAeEd9Aw8r_QcByZAysIGbRTjEWV__WYm9vHaCZ6D19MRC36nU/s320/20181007_090004.jpg" width="219" /></a>This recipe is 100 years old!! Found it at Eric's grandma's and boy was it killer!!<br />
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2 C sifted flour<br />
1 t baking soda<br />
1 t salt<br />
1 1/2 t cinnamon<br />
2 C quick oats<br />
1/2 C brown sugar<br />
1/2 C white sugar<br />
1 C softened unsalted butter<br />
2 eggs<br />
1/2 C buttermilk<br />
1 t vanilla<br />
1 C raisins (optional)<br />
3/4 C nuts (optional)<br />
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1. Combine flour, baking soda, salt, and cinnamon in a bowl.<br />
2. In a second bowl, mix butter, sugars, and vanilla until smooth in a separate bowl. Add eggs and milk and mix well.<br />
3. Pour the sugar bowl into the flour bowl and mix gently.<br />
4. Fold in the oats, raisins, and nuts. Bake at 375 for 12 minutes.<br />
<br />Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-47011409284641882682019-01-11T13:09:00.002-05:002019-01-11T13:10:49.516-05:00Chicken Ranch WrapsThis is a good, basic recipe using ingredients that are easy to find! I found this on a blog called "<a href="https://gimmedelicious.com/2017/03/31/chicken-ranch-wraps/">Gimme Delicious.</a>" I was craving chicken wraps and wanted to test it out with ranch and so be it, this came along!<br />
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<div>
2 C grilled chicken, seasoned with 1 T fajita seasoning </div>
<div>
1/4 C Ranch dressing</div>
<div>
1/2 C mozzarella cheese</div>
<div>
1/4 C cilantro, minced </div>
<div>
8'' tortillas </div>
<div>
(shredded lettuce)<br />
<br /></div>
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1. Lay tortillas on a flat surface and place 1/2 C chicken, 1 T ranch, 2 T cheese, and 1 T cilantro on each tortilla. I think I added shredded lettuce also. Fold tightly as a burrito.<br />
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2. Heat a heavy-duty pan or grill to medium heat. Coat with a light layer of oil or cooking spray and cook 1 to 2 min per side until tortilla is crispy. Remove and slice in half.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7cWHBAxW946BE6SlXXM58HZfkoOoRh5o6RjDLP3eSOnxDbc0NOLaw6b6_oPi_85759J0UOr-3bCNTg5_RpVLDg9_QuZNQ8gRWUQPTTa3Nda4F0hMgGDXdNzxNxcKklEbQHw8C_hv8WFK_/s1600/20181007_090027.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1524" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7cWHBAxW946BE6SlXXM58HZfkoOoRh5o6RjDLP3eSOnxDbc0NOLaw6b6_oPi_85759J0UOr-3bCNTg5_RpVLDg9_QuZNQ8gRWUQPTTa3Nda4F0hMgGDXdNzxNxcKklEbQHw8C_hv8WFK_/s320/20181007_090027.jpg" width="226" /></a></div>
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Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0tag:blogger.com,1999:blog-1569293487504439929.post-4121156781669148622019-01-02T15:41:00.001-05:002019-01-02T15:41:28.026-05:00BAKED POTATOA quick reference for baking potato in the OVEN:<br />
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Preheat oven to 425. Clean potatoes. Rub potatoes with olive oil, sprinkle with kosher salt, and prick all over with knife or fork. Cook directly on the rack or a baking sheet for 45 to 60 minutes.<br />
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<br />
in the INSTANT POT:<br />
<br />
Clean at least 4 potatoes. Pierce the potatoes all over with a knife or fork. Pour 1 cup cold water into the pot. Add trivet and potatoes. Cook on high pressure 12 to 18 minutes depending on size of potatoes. 12 for small, 15 for medium, 18 for large. Allow for a natural release for 10-15 minutes.<br />
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<br />Stephhttp://www.blogger.com/profile/04084013904684271155noreply@blogger.com0