tag:blogger.com,1999:blog-30778970752739417232024-02-20T13:27:17.796-08:00The Feisty ForkAn assorted collection of recipes from friends, family and many many other resouces that help me channel my inner chef...oh, and feed my family.jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.comBlogger197125tag:blogger.com,1999:blog-3077897075273941723.post-72589705340107281652014-01-21T10:15:00.001-08:002014-01-21T10:15:27.749-08:00Spicy Peanut Quinoa This is a riff on Asian spicy soba noodles but using quinoa - my new best friend in the kitchen. I recently spotted a large bag of it at Costco so now I'm obsessed with all things quinoa. We love that it's a great protein, easily digestible, low on the glycemic index, gluten free and whenever we eat it, we all notice how filling it is. I mean stuffed with good stuff! This dish, along with some lovely roasted vegetables, makes for a healthy dinner or several yummy lunches. <br />
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1 medium eggplant (about 12 oz.), peeled and cut into 1-inch chunks<br /> 1 tsp. kosher salt, plus more for seasoning<br /> 1 small onion, chopped<br /> 2 bell peppers, seeded and chopped<br /> 6 oz. snow peas<br /> Olive oil<br /> Salt and pepper<br /> 1 cup uncooked quinoa<br />
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Peanut sauce: <br /> 3 tbsp. olive oil<br /> 3 tbsp. soy sauce<br /> 2 tbsp. creamy peanut butter<br /> 2 cloves garlic, minced or pressed<br /> 2 tsp. freshly grated ginger<br /> ½ tsp. red pepper flakes<br /> Salt and pepper, to taste<br />
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To make the peanut sauce, combine the olive oil, soy sauce, and peanut butter in a bowl or measuring cup. Whisk to blend until smooth. Add in the garlic, ginger and red pepper flakes and whisk once more until smooth. Add the peanut sauce to the bowl with the quinoa and veggies. Gently fold together until everything is evenly combined. Let sit while you prep rest ingredients.<br />
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If using eggplant, combine the cubed eggplant and the salt; toss well to combine. Transfer to a colander in the sink and let sit 30 minutes to draw water out of the eggplant. Transfer to a plate lined with paper towels and press out excess water. <br />
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Preheat the oven to 400˚ F. Line a baking sheet with foil. On the baking sheet, combine the drained eggplant, onion, bell peppers and snow peas. Drizzle lightly with olive oil and season with salt and pepper. Bake for 20 - 30 minutes, stirring once or twice until nicely roasted or veggies caramelize in spots. Remove from the oven and let cool. While the vegetables are roasting, cook quinoa according to package directions. Don't forget to rinse if not done so already to remove any bitter flavor. When the quinoa is cooked and has cooled slightly, combine in a large mixing bowl with the vegetables and toss with peanut sauce. Can be eaten at warm, at room temperature or chilled. <br />
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<em><span style="font-size: x-small;">Recipe from <a href="http://www.annies-eats.com/" target="_blank">Annie's Eats</a></span></em> jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-74570459530628493492014-01-20T08:58:00.000-08:002014-01-20T08:58:58.766-08:00Magical One Pot Pasta<span class="component-data checklist-item-data" itemprop="ingredients">I'm feeling guilt about all sorts of things right now - the state of my guest room closet, my lack of entertaining, not eating a healthy breakfast, the list goes on and on and on - you get the drift. But not blogging has bummed me out. I like sharing what we've created in the kitchen and believe me, I may not have time to blog recipes but we've had time to eat! So I'll reinvigorate myself with this little gem of a pasta dish. This recipe has developed a cult status online and I know why. It's flavorful despite the fact that you can barely get decent tomatoes this time of year. It's a family pleaser but most importantly, you chop and then toss into one pan so clean up is a breeze. Love it. Now if only my guest room closet were as easy...</span><br />
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<span class="component-data checklist-item-data" itemprop="ingredients">12 ounces linguine</span><br />
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<span class="component-data checklist-item-data" itemprop="ingredients">12 ounces cherry or grape tomatoes, halved or quartered if large</span></div>
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<span class="component-data checklist-item-data" itemprop="ingredients">1 onion, thinly sliced (about 2 cups)</span></div>
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<span class="component-data checklist-item-data" itemprop="ingredients">4 cloves garlic, thinly sliced</span></div>
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<span class="component-data checklist-item-data" itemprop="ingredients">1/2 teaspoon red-pepper flakes (Don't omit but use less if spice is not your thing) </span></div>
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<span class="component-data checklist-item-data" itemprop="ingredients">2 sprigs basil, plus torn leaves for garnish</span></div>
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<span class="component-data checklist-item-data" itemprop="ingredients">2 tablespoons extra-virgin olive oil, plus more for serving</span></div>
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<span class="component-data checklist-item-data" itemprop="ingredients">Coarse salt and freshly ground pepper</span></div>
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<span class="component-data checklist-item-data" itemprop="ingredients">4 1/2 cups water</span></div>
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<span class="component-data checklist-item-data" itemprop="ingredients">Freshly grated Parmesan cheese, for serving</span></div>
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<section class="instructions-section page-block js-scroll-sect" itemprop="recipeInstructions"><div class="header-a page-section-title">
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.</div>
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<span style="font-size: x-small;"><em>Recipe from </em></span><a href="http://www.marthastewart.com/978784/one-pan-pasta" target="_blank"><span style="font-size: x-small;"><em>Martha Stewart</em></span></a> </div>
</section>jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-26597998441839246942013-12-13T18:55:00.000-08:002013-12-13T18:55:00.307-08:00Chex Cereal Brittle <div class="separator" style="clear: both; text-align: left;">
We have friends who are gluten free and while we love seeing them, I always find it challenging to brings snacks or foods that they can enjoy too. Upon some serious web surfing to find football worthy, gluten free snacks, we all agreed that this sounded good. And boy, was this stuff additive! If snuggling on the couch for a holiday movie, football game or marathon of Housewives of Beverly Hills is on your weekend agenda, consider moving these babies a little out of reach so you don't consume them in one sitting....</div>
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8 cups rice Chex cereal <br />
1 cup salted peanuts<br />
1 can (14 oz.) sweetened condensed milk<br />
1 tsp. vanilla<br />
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<span class="recipePartStepDescription">Heat oven to 300°F. Spray two 15x10x1-inch pans with cooking spray. </span><span class="recipePartStepDescription">In a large bowl, mix all ingredients until evenly coated. Gently heating the condensed milk may make it easier to mix. Spread in pans in single layer. </span><span class="recipePartStepDescription">Bake 20 to 22 minutes or until light golden brown. If not browned, stir gently and bake an additional 8 - 10 minutes, watching it carefully. </span><br />
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<span class="recipePartStepDescription">Spread on waxed paper to cool, about 15 minutes. Break into pieces. Store in airtight container.</span><br />
jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-28497204732752161582013-12-11T18:26:00.003-08:002013-12-11T18:26:56.845-08:00Spicy Sausage Pasta<br />
We've been craving warm, satisfying and filling dinners after long days at school and work. Add a little snow in the mix and we could eat this every week. You can get creative and use any type of smoked sausage (we used turkey kielbasa) but it's an easy recipe that I'll have memorized soon. <br />
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<img alt="" class="aligncenter size-full wp-image-11136" height="320" src="http://www.kevinandamanda.com/recipes/wp-content/uploads/2012/04/spicy-sausage-pasta-17a.jpg" title="spicy-sausage-pasta-17a" width="213" /><br />
<div class="recipecard">
1 teaspoon olive oil<br />1 lb smoked sausage<br />1.5 cups diced onion<br />2 cloves garlic, minced<br />2 cups low-sodium chicken broth<br />1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild<br />1/2 cup heavy cream<br />8 oz penne pasta<br />1/2 teaspoon salt and pepper, each<br />1 cup Monterey Jack cheese, shredded<br />1/3 cup thinly sliced scallions<br />
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Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.<br />
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Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.<br />
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Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.<br />
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<em><span style="font-size: x-small;">Recipe and photo from </span></em><a href="http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html" target="_blank"><em><span style="font-size: x-small;">Kevin & Amanda</span></em></a></div>
jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-25068011872917154202013-09-04T05:22:00.000-07:002013-09-04T05:22:00.365-07:00Crockpot All Purpose Shredded Chicken <div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
This will save your life. Well, not like CPR or exercise or a good stiff drink but it will provide you with endless possibilies for quick and easy meals. When I see chicken breasts on sale, I load up and make this. Then I divide the chicken into smaller portions, freeze it and think that I'm one smart cookie. </div>
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<div class="ingredient" itemprop="ingredients">
4 boneless skinless chicken breasts</div>
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1/2 cup chicken stock</div>
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1 teaspoon garlic powder</div>
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1 teaspoon onion powder</div>
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1 teaspoon seasoned salt</div>
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1/2 teaspoon black pepper</div>
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1/2 dried oregano teaspoon</div>
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Place chicken in slow cooker. Sprinkle chicken breasts with all the spices. Add chicken stock. Cover and cook on low for 4-6 hours. Shred chicken with two forks. Cool completely and if you want to freeze, divide into ziplock baggies. This makes just about six cups total.</div>
jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-12257048934541229572013-09-02T05:08:00.000-07:002013-09-02T05:26:28.513-07:00Tamale CasseroleSchool is back in session, our calendars are filled to the brim and the days are getting shorter and nights colder. Summer is slipping away and I for one am a little sad about it. We had our fill of summer fun but impending Fall and the routine that comes with it has snuck up on me. Again, just a little melancholy but this casserole makes me happy. Why? My older daughter told me it was the best meal I've ever made. Now to be fair, she had just come from a long day of school and an intense volleyball game. And it was way past dinner time so therefore, fried beetle dung also may have been the best thing she'd ever eaten. But it is a rock solid choice if you need a change up from the typical taco night. Not a morsel was left at our house! <br />
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<br />
6 ounces Cheddar cheese, grated<br />
6 ounces Monterey Jack or Pepper Jack cheese, grated<br />
1/3 cup milk<br />
1 egg<br />
1 teaspoon ground cumin<br />
1/8 teaspoon ground red pepper<br />
1 (14 3/4-ounce) can cream-style corn<br />
1 (8.5-ounce) box corn muffin mix (think that cute little Jiffy box)<br />
1 (4-ounce) can chopped green chiles<br />
1 (10-ounce) can red enchilada sauce<br />
1 pound ground beef (turkey or chicken are fine too)<br />
salt and pepper, to taste<br />
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Top with fresh chopped cilantro & sour cream if desired.<br />
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Preheat the oven to 400 degrees.<br />
Spray a 13x9 baking dish with cooking spray.<br />
Combine the cheeses in a small bowl.<br />
In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.<br />
Pour into the prepared pan and bake for 15 minutes or until just set.<br />
While the cornbread is baking, cook your ground chicken in a skillet over medium heat until cooked completely through. Drain, if necessary, and salt and pepper the chicken.<br />
Remove the cornbread from the oven and pierce all over with a fork.<br />
Pour the enchilada sauce over the corn bread.<br />
Top with the chicken and remaining cheese.<br />
Return to the oven for another 15 minutes.<br />
Sprinkle with the chopped cilantro or parsley and serve.<br />
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<span style="font-size: x-small;"><em>Recipe & pic from <a href="http://www.bunsinmyoven.com/" target="_blank">Buns In My Oven</a>, a great resource for all things yummy!</em></span> jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-78217469061366016612013-08-01T06:26:00.000-07:002013-08-01T06:26:00.046-07:00Sour Cream PancakesThese are the pancakes from my childhood. When I eat these I'm in my Lanz nightgown, sitting in front of the t.v. watching Saturday morning cartoons with my brother. Funny how food can transport you back in time. They are soft, tender and just delicious. I love them plain but of course, the kids really love them with some mini-chocolate chips added in. <br />
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1 cup Sour Cream<br />
7 Tablespoons All-purpose flour<br />
2 Tablespoons Sugar<br />
1 teaspoon Baking Soda<br />
1/2 teaspoon Salt<br />
2 whole Large Eggs<br />
1/2 teaspoon Vanilla Extract<br />
Butter, For Frying And Serving<br />
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In a small bowl, whisk together eggs and vanilla. Set aside. In a separate small bowl, stir together flour, sugar, baking soda, and salt. In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined. Whisk in the egg mixture until just combined. Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. <br />
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<em><span style="font-size: x-small;"><strong>Recipe from Pioneer Woman, of course! </strong></span></em><br />
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jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-7429157745892772752013-07-29T05:17:00.000-07:002013-07-29T05:17:00.044-07:00Crockpot Balsamic Pork TenderloinI consider myself a decent cook and can get edible meal on the table to feed my hungry masses but I have to admit, I'm terrible at cooking pork tenderloin. Maybe because I have a fear of eating raw pork but I tend to overcook it and the result if always a dry flavorless hunk of grey meat. Not anymore! This pork was tender, juicy and the flavor was good on it's own but it you have leftovers, it will stretch into other meals nicely. <br />
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1 2-3 pound boneless pork tenderloin<br />
1 cup chicken or vegetable broth<br />
½ cup balsamic vinegar<br />
1 tablespoon Worcestershire sauce<br />
1 tablespoon soy sauce<br />
1 tablespoon honey<br />
½ teaspoon red pepper flakes<br />
2 cloves garlic, chopped<br />
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Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on high or 6-8 hours on low.)<br />
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Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork. Store remaining gravy in an airtight container in the refrigerator for another use.<br />
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<em><strong><span style="font-size: x-small;">Recipe from </span></strong></em><a href="http://addapinch.com/" target="_blank"><em><strong><span style="font-size: x-small;">Add a Pinch</span></strong></em></a><br />
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jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-36582650524480719712013-07-27T04:56:00.001-07:002013-07-27T04:56:15.734-07:00Creamy Corn PizzaWhen I saw this pizza I could think of nothing else all day. Now we're a meal planning family which means that when I saw this recipe from <a href="http://www.pink-parsley.com/" target="_blank">Pink Parsley</a> I had already had a plan for dinner. But once I saw this pizza I knew that we had to switch gears and try this. I was a little sad that I didn't have any frozen or fresh homemade pizza dough but I improvised and stopped and picked up fresh dough (not the kind you roll out from the can please!) and whipped this easy summer pie up for dinner. I was not disappointed! Think creamed corn meets cheesy pizza goodness. <br />
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<br />
1 lb pizza dough<br />
cornmeal, for sprinkling<br />
2 large ears of fresh corn<br />
1/4 cup Parmesan cheese, shredded or grated<br />
1 or 2 garlic cloves, minced<br />
2 Tbs olive oil, plus more for brushing the dough<br />
kosher salt<br />
1 large tomato - find the best summer one you can find! <br />
6 to 8 oz fresh mozzarella, thinly sliced<br />
2 Tbs shredded fresh basil<br />
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Preheat the oven (with a pizza stone in it if you have one) to 500 degrees Farenheit for at least 30 minutes.<br />
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Sprinkle a large square (about 14-16 inches) of parchment paper with cornmeal, and pull and stretch the dough into a large circle, oval, or rectangle. Brush the outer edge with olive oil and set aside.<br />
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In a food processor, combine 1 1/2 cups of the corn, the parmesan cheese, garlic, olive oil, and 1/2 tsp of kosher salt. Puree until mostly smooth, but leaving a few smaller chunks of corn. Reserve any remaining corn for adding to the pizza.<br />
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Slice the tomatoes into 1/2-inch rounds. If the tomatoes are large, cut each slice in half. Arrange in a single layer over a kitchen towel or paper towel, and sprinkle lightly with salt. Allow to sit 5 minutes, then gently blot with another towel. The tomotoes will add liquid to the pizza so it's a good idea to get some out prior to adding to pizza. <br />
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Spread the corn puree over the dough, then top with the sliced tomatoes. Arrange the mozzarella evenly over the top, then sprinkle the reserved corn over the mozzarella. Season with salt and pepper to taste.<br />
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Transfer the pizza and parchment to the oven and cook 10-12 minutes, or until the cheese is melted, and the crust is browned. Remove from the oven and allow to cool 5-10 minutes. Sprinkle the basil on top and enjoy! <br />
jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-31207416999514987322013-07-07T04:15:00.001-07:002013-07-07T04:16:24.947-07:00Broccoli Rabe PaniniOkay, so let's not make a big deal but I'm back to blogging and posting some delicious recipes we've discovered. I know, I know, I've taken more than a few months off but needless to say I have been cooking and finding new recipes to love. Just not finding the time to give them proper love. This garlicky masterpiece is a great when you crave cheesy comfort food but want some healthy greens tossed into the mix. <br />
<br />
1/2 pound broccoli rabe<br />
2 tablespoons kosher salt<br />
4 medium cloves garlic, minced<br />
Pinch red pepper flakes<br />
1/4 cup extra-virgin olive oil<br />
1 pound fresh mozzarella, drained and thinly sliced<br />
1/2 cup prepared basil pesto (could also use sun-dried pesto)<br />
4 large soft crusty sandwich rolls<br />
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Bring a gallon of water to a boil over high heat. Add broccoli rabe and 2 tablespoons salt. Cook, stirring constantly until water returns to a boil, about 4-5 minute or until tender. Transfer broccoli to bowl of ice water and let sit 2 minutes. Drain well and chop into 1-inch pieces. <br />
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Add garlic, pepper flakes, and olive oil to a small skillet and heat over low heat until garlic is sizzling, about 5 minutes. Remove from heat and let cool slightly. Add broccoli rabe and toss to combine. Season with salt and pepper to taste.<br />
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Split sandwich rolls. Spread a few tablespoons of pesto on top side of rolls. Spread broccoli rabe on bottom sides and top with mozzarella. Season with salt and drizzle with olive oil. Close sandwiches and toast on a panini press or in a large skillet weighted down until crisp and melted. <br />
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<br />jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-17891154895306979532013-01-31T05:51:00.000-08:002013-01-31T05:51:00.362-08:00Baked Orzo with Eggplant and MozzarellaCan I just say that Deb Perelman from <a href="http://smittenkitchen.com/" target="_blank">Smitten Kitchen</a> is a genius and this recipe is a prime example of her talents. This rustic dish full of flavor and I'm always looking for ways to sneak in eggplant into meals. My husband says he detests it but seems to eat this. This can be served as a main dish for a hearty side for grilled steaks, chicken, etc.<br />
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1 large eggplant, cut into 3/4-inch dice<br />
Salt and black pepper<br />
1/4 cup olive oil<br />
1 medium carrot, peeled and cut into 1/4-inch dice<br />
1 celery stalk, in a 1/4-inch dice<br />
1 medium onion, finely diced<br />
3 garlic cloves, minced<br />
8 ounces orzo, a rice-shaped pasta, rinsed<br />
1 teaspoon tomato paste<br />
1 1/2 cups vegetable or chicken stock<br />
1 to 3 tablespoons fresh oregano, chopped<br />
1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon<br />
4 ounces mozzarella, firmer is better here, cut into 1/3-inch dice<br />
1 1/2 ounces parmesan, grated<br />
1 can diced tomatoes, drained<br />
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Sprinkle eggplant generously with salt and let it drain in a colander for 30 minutes. After 30 minutes, rinse it well and pat it dry on towels. <br />
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Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Transfer fried eggplant to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well. <br />
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Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. <br />
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<em><span style="font-size: x-small;">Recipe and pic from <a href="http://smittenkitchen.com/" target="_blank">Smitten Kitchen</a> </span></em><br />
<br />jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-61598533807637643642013-01-29T05:34:00.000-08:002013-01-29T14:09:40.905-08:00Avalanche BarsWarning, if you make these you may be compelled to eat the whole pan. Seriously, you've been warned because these are just so darn good. <br />
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1 (12 oz) bag white chocolate chips or white chocolate melts <br />
1/4 cup creamy peanut butter<br />
3 cups Rice Krispies<br />
1 1/2 cups mini marshmallows<br />
1/2 cup mini semi-sweet chocolate chips<br />
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Lightly grease 8x8" baking dish. Set aside.<br />
In large, microwave-safe bowl, melt the white chocolate chips for 1 minute. After 1 minute, stir, then microwave in intervals of 30 seconds, stirring between intervals, until completely melted. Once melted, add the peanut butter and stir well to combine. Add the Rice Krispies and then let cool for 10 minutes. <br />
After 10 minutes, add the marshmallows and chocolate chips and stir to combine. Press the mixture into the prepared pan and let cool completely before cutting. You can put into the refrigerator for about an hour which helps in cutting clean squares. <br />
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<span style="font-size: x-small;"><em>Recipe all over Pinterest</em></span><br />
<br />jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-35289725304564425002013-01-27T13:48:00.000-08:002013-01-29T14:09:29.740-08:00Mexican Hot Corn DipSince the Superbowl is right around the corner, I thought about this wonderful dip to help me pass the time since I generally have no idea which teams are on the field and really only look forward to the snacks and time with friends or family. This is one bowl of sinful cheesy dippy delight and so have lots of corn chips and cold beer ready and may the best team win.<br />
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<ul class="kv-ingred-list1" style="margin: 0px 0px 14px; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li itemprop="ingredients" style="list-style-type: none; margin: 0px; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 11-oz can Mexican corn, drained</li>
<li itemprop="ingredients" style="list-style-type: none; margin: 0px; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 small cans chopped green chiles, drained</li>
<li itemprop="ingredients" style="list-style-type: none; margin: 0px; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 cups grated Monterey Jack cheese (about 8 ounces)</li>
<li itemprop="ingredients" style="list-style-type: none; margin: 0px; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2/3 cup grated Parmesan</li>
<li itemprop="ingredients" style="list-style-type: none; margin: 0px; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup mayonnaise</li>
<li itemprop="ingredients" style="list-style-type: none; margin: 0px; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Corn chips, for dipping</li>
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Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish.</div>
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In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.</div>
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jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-88504663944858004392013-01-26T05:23:00.000-08:002013-01-26T16:54:12.340-08:00Chicken Tequila Burgers with Cilantro Lime Mayonnaise<br />
The temps have been hovering in the single digits for days and quite frankly, I'm just plain sick of winter. I know I'm not alone when I say that I am now yearning for sun, sand and even mosquito bites would be a welcomed diversion from boots, icy driveways and shivering commutes to work. So imagine my surprise to stumble across this recipe that made me feel like a we had a bite of summer for dinner. Let's face it - anything with tequila makes me happy. These were a huge hit with the family but be warned that they have a slight kick so you may want to reduce the jalapeno if you don't like any heat. The cilantro lime mayo is also delish so be sure to take the extra time to make it as well.<br />
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1 pound ground chicken breast <br />
3 tablespoons chopped fresh cilantro <br />
2 chopped garlic cloves <br />
2 tablespoons chopped chives<br />
1 seeded and chopped jalapeño pepper <br />
1/2 cup panko (Japanese breadcrumbs) or 1/4 cup uncooked regular or quick-cooking oats<br />
2 tablespoons tequila <br />
1 teaspoon lime zest <br />
3/4 teaspoon salt <br />
1/2 teaspoon pepper <br />
1/4 teaspoon soy sauce <br />
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Sliced bell peppers <br />
Sliced onions <br />
5 hamburger buns <br />
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Cilantro Lime Mayo:<br />
3/4 cup good quality mayonnaise<br />
1 teaspoon chopped cilantro<br />
1 teaspoon chopped chives<br />
1 teaspoon lime zest<br />
1 teaspoon lime juice<br />
1/2 teaspoon (or a little less) salt and dash of white pepper<br />
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Preheat grill to 350° to 400° (medium-high) heat. We used an indoor grill. <br />
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Pulse ground chicken, cilantro, garlic, chives and jalapeño pepper in a food processor 3 to 4 times or until combined. Add panko or oats, tequila, lime zest, salt, pepper, and soy sauce; pulse until combined. Shape into 5 patties. <br />
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Grill, covered with grill lid, 4 to 5 minutes on each side or until a meat thermometer inserted in thickest portion registers 165°; remove from grill. Keep warm. Grill sliced bell peppers and onions until slightly charred and tender. An indoor grill grill works great too! <br />
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Serve burgers, bell peppers, and onions on buns with Cilantro-Lime Mayonnaise.<br />
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<span style="font-size: x-small;"><em>Pic and recipe slightly adapted from from </em><a href="http://www.myrecipes.com/recipe/grilled-chicken-tequila-burgers-50400000123944/" target="_blank"><em>Southern Living, October 2012</em></a><em> </em></span><br />
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<br />jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-75632903013077578612012-12-28T06:07:00.000-08:002012-12-28T06:07:14.319-08:00Salsa Verde Chicken with Herbed Cornmeal DumplingsHappy Holidays! Today I'm celebrating that we've survived the madness of shopping, cooking, wrapping, decorating and the like. I love this time right before the new year begins. The house is a wreck and we're making our to-do lists for next year but we get to sleep in, stay in our jammies until noon and generally recoup in front of a cozy fire while watching the snow fall. And a big bowl of this is also not a bad thing! Nice riff on the standard chicken and dumplings and with a few basics, we had this ready in no time with minimal effort. <br />
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For chicken:<br />4 tablespoons butter<br />
1/2 cup all-purpose flour<br />
2 cups chicken broth<br />
1 jar (16 ounces) salsa verde (2 cups)<br />
1 can (5 ounces) evaporated milk (or 2/3 cup fat-free half and half)<br />
1 rottiserie chicken cooked & deboned with meat chopped or at least 3-4 cups chicken<br />
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For the dumplings<br />
1 cup milk<br />3 tablespoons butter<br />
1 1/2 cups all-purpose flour<br />
1/2 cup yellow cornmeal<br />
1 tablespoon baking powder<br />
1 teaspoon salt<br />
1/4 – 1/2 cup thinly sliced scallion greens<br />
1/4 cup chopped cilantro, if desired <br />
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Preheat oven to 400 degrees. Melt butter over medium-high heat in a large oven-proof skillet. Cast iron is great too! Whisk in the flour to make a paste. Add broth, salsa verde, and evaporated milk (or half and half) and whisk vigorously until thick and bubbly. Stir in chicken and turn heat to low to keep warm.<br />
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Dumplings: Meanwhile, heat milk and butter in a small saucepan until warm but not boiling. Combine flour, cornmeal, baking powder, salt, scallions and cilantro in a separate bowl with a fork. Pour in milk mixture and stir to form a dough. Drop spoonfuls of dough into the skillet with chicken mixture.<br />
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Transfer skillet to oven and bake at 400 degrees F for 15-20 minutes, until dumplings are cooked through, and the edges are crisp and golden brown.<br />
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<em>Note: This meal can be made 2 days ahead up to the point of making the dumplings. Reheat it before topping and baking. If you want to double the recipe, use a large heavy roasting pan set over two burners.</em><br />
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<br /><em><span style="font-size: x-small;">Recipe and pic from Pam Anderson's <a href="http://www.amazon.com/gp/feature.html/?ie=UTF8&camp=1789&creative=390957&docId=1000535791&linkCode=ur2&tag=auburntigers" target="_blank">Perfect One-Dish Dinners</a></span></em><br />
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jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-68114457749002470322012-12-17T16:17:00.000-08:002012-12-17T16:17:00.039-08:00Mustard Maple Chicken This chicken has a wide fan base already but I'm posting it because if I ever misplace this recipe, I'd be shunned from the family. It's that good. I don't know why. My daughter debated licking the pan. On the web you'll find this under "Man-Pleasing Chicken" but who are they kidding? This is pure people pleasing magically goodness. <br />
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Chicken thighs- 2 packages (about 12 thighs)<br />
1 cup Dijon mustard<br />
1/2 cup real maple syrup<br />2 Tbls. rice wine vinegar<br />Couple of sprigs of fresh rosemary<br />
Salt & pepper to taste <br />
Preheat oven to 450 degrees. Mix together dijon mustard, maple syrup and rice wine vinegar.
Place chicken in a 9x13 baking dish and sprinkle with salt and pepper. Pour the mustard mixture over them, turning the thighs in the mixture so they are fully coated. Bake for 40 minutes. Halfway through baste the chicken with the sauce. Let the chicken rest for 5 minutes before serving. Then sprinkle with fresh rosemary.jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-23927440684946039062012-12-15T15:38:00.000-08:002012-12-15T15:38:30.800-08:00Crockpot Creamy Chicken & Wild Rice SoupOur crockpot has been getting a lot of love lately. Maybe it's the hours at the office, sport practices, Christmas shopping or just plain exhaustion when we get home but in terms of my favorite things - it's a close second to my iPad. This is a bowl of comfort and was a HUGE hit at our house. <br />
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4 1/2 cups chicken broth<br />
2 cups water<br />
2 or 3 boneless, skinless chicken breasts<br />
1 package of Rice-a-Roni Long Grain & Wild Rice <br />
1/2 tsp salt (plus more to taste)<br />
1/2 tsp pepper<br />
1/2 cup all purpose flour<br />
1/2 cup butter<br />
2 cups half and half - fat-free works just fine<br />
1 cup grated carrots or pre-shredded from the store<br />
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Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes. <br />
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<span style="font-size: x-small;"><em>Recipe from </em></span><a href="http://www.365daysofcrockpot.com/2009/11/day-301-creamy-wild-rice-and-chicken.html" target="_blank"><span style="font-size: x-small;"><em>360daysofcrockpot</em></span></a><br />
jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-30878197063182755882012-11-11T11:55:00.000-08:002012-11-11T11:55:40.852-08:00Crusty Bread<br />
Apparently, I'm the only one on the planet who didn't know about this bread. I just hate when I'm in the dark about such great ideas. This simple no knead bread dough was printed in the New York Times years ago and the originator is Jim Lahey of Sullivan Street Bakery. When telling my mom about this beautiful bread she said she knew all about it. This bread is highly forgiving so you don't have to stress about the yeast & water temp dilemma which I always mess up. What exactly is room temp because I seem to kill all yeast?? You don't have to have an enamel covered cast iron pot but I use mine with great results. You can use anything oven casserole dish with a lid. When I make this glorious loaf, I feel so very wholesome, fulfilled and centered. Funny how bread can bread can do that!<br />
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3 cups unbleached all purpose flour<br />
1 3/4 teaspoons salt<br />
1/2 teaspoon yeast (I use quick rise yeast so you can cut the rise time in half!) <br />
1 1/2 cups water<br />
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In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. If using quick rise yeast about 6-8 hours is just fine. Preheat oven to 450 degrees. When the oven has reached 450 degrees place an empty cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Be careful to remember pot is hot! Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.<br />
<br />jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-70974795914462890432012-10-29T14:39:00.000-07:002012-10-29T14:39:38.495-07:00Homemade Basic Flour Tortillas<br />
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Now this is really back to basics, huh? Just a step above flour and water but I've made these a few times and taco night takes on new meaning when served up on soft & warm fresh tortillas. This recipe makes 12-16 eight-inch tortillas but I don't get too hung up on making perfectly sized or uniform discs so just have fun and enjoy the pleasure of a homemade simple tortilla. If things progress I may even get one of those fancy tortilla presses and then I'm in business! </div>
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3 cups all-purpose flour (plus extra for flouring your work surface)</div>
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1/2 cup vegetable oil</div>
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1 teaspoon salt</div>
1 cup warm water<br />
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Combine flour and salt. Add vegetable oil and mix lightly. Add the warm water and mix with a wooden spoon until you have a soft dough. Divide into equal pieces of 12-16 or so balls. Brush with a little vegetable oil and cover with a dish towel and let sit for 15 minutes.<br />
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Roll out each ball on a floured surface. Again, nothing too perfect but try to achieve a uniform thickness so they cook evenly. Preheat an ungreased griddle or cast iron pan. Add tortilla and cook until it begins to puff with a few browning spots on the bottom. Flip and press down to release the air pockets. Cook for about 1 minute. Remove and keep warm on a platter under foil until ready to fill. So good that I always eat one. You know, quality control and all...<br />
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<span style="font-size: x-small;">Recipe from<em> <a href="http://www.dinneralovestory.com/dont-get-mad-get-cooking/" target="_blank">Dinner a Love Story</a></em></span><br />
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jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-4697624083140806872012-09-30T06:04:00.000-07:002012-09-30T06:04:02.451-07:00Gnocchi all'AmatricianaIt's here! Fall is finally here and I am one happy camper. Buh bye oppressive heat, bugs and endless cans of sunscreen scattered about my house. I'll miss you dear flip flops but hopefully we'll meet again soon. In the meantime, cooler weather is also the sign that casserole season has begun. Let the season begin with this simple but flavorful dish that is sure to please. <br />
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4 ounces pancetta, diced <br />
1 large onion, diced <br />
4 cloves garlic, sliced <br />
½ - 1 teaspoon red pepper flakes <br />
1 28 ounce can crushed tomatoes (such as Cento) <br />
¼ cup plus 2 tbsp grated or shredded Pecorino Romano cheese <br />
1 teaspoon chopped fresh thyme <br />
2 17½ ounce package potato gnocchi <br />
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Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling. <br />
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In a skillet over medium heat, cook pancetta until crispy, about 8 to 10 minutes. Remove pancetta with a slotted spoon. Pour off all but 2 tbsp of the pancetta fat. Stir onion into same pan and sauté 4 to 5 minutes over medium heat until softened. Add garlic and red pepper flakes; cook 2 minutes. Stir in tomatoes, 2 tbsp of the cheese, the thyme and cooked pancetta. Bring to a simmer and cook 10 minutes.<br />
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Meanwhile, add gnocchi to lightly salted boiling water. Allow water to return to a boil and cook gnocchi 1 minute. Drain, reserving 1/2 cup of the pasta water. Return gnocchi to pot. Stir in tomato sauce and reserved pasta water. Transfer to a 13 × 9 × 2-inch baking dish. Sprinkle with remaining 1/4 cup cheese and bake at 350 degrees F for 20 to 25 minutes, or until cheese has melted and sauce is bubbling.<br />
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<span style="font-size: x-small;"><em>Recipe originally from Family Circle </em></span><br />
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.jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-45411402768568595332012-09-23T07:14:00.000-07:002012-09-23T07:14:27.323-07:00Baked Brie BitesI love brie cheese but despise when one big lonely hunk of it is put out at parties and people hack it apart just to avoid the rind or just scoop out the melty center. I always try to find ways to serve it where you use all of this beautful cheese. I've often baked it with honey or nuts on top but by cubing it into small individual tarts shells it becomes one perfect bite not to mention a little more elevated for any party. I made these last weekend for a neighborhood party and they disappeared fast. <br />
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mini phyllo tarts (I bought 3 packages of 12 for a nice sized appetizer tray)<br />
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Good quality brie cheese, cubed<br />
brown sugar<br />
chopped pecans or sliced almonds<br />
honey<br />
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Preheat oven to 350. Place a small cube of brie in each phyllo tart. Sprinkle each tart with approximately just a touch of brown sugar. Top with approximately 1/2 tsp chopped pecans/almonds. Very lightly drizzle with honey if you like your brie a little sweeter. Bake for 15-20 minutes, until brie is melted. Serve warm or at room temperature. Try not to eat the whole tray. jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-30753767844346553132012-08-28T18:37:00.001-07:002012-08-28T18:37:42.222-07:00Crockpot Italian Sausages & PeppersSchool has begun in our household and I'm in denial. I'm not ready for homework, school paperwork, practices and the like. I prefer suncreen, fireflies and late nights but fall is approaching so it's time to get organized and back in the saddle. With that I've pulled out the crockpot so we can eat like civilized people. I have to admit that I did not have high hopes for this meal. I had quickly found it online in a desparate attempt to find something new for dinner. Boy, it was good and I'll be making this again and again. <br />
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2 lbs. sweet or hot Italian sausage<br />
2 yellow onions, chopped<br />
1 oranage bell pepper, cut into 2" pieces<br />
1 red bell pepper, cut into 2" pieces<br />
1 yellow bell pepper, cut into 2" pieces<br />
2 bay leaves<br />
4 cloves garlic, minced<br />
14 oz. can diced tomatoes, undrained<br />
6 oz. can tomato paste<br />
1/2 cup dry red wine or water<br />
1 Tbsp. dried parsley leaves<br />
1/2 tsp. dried oregano leaves<br />
1/2 tsp. dried basil leaves<br />
1/2 tsp. salt<br />
1/8 tsp. pepper<br />
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Hogie rolls for serving<br />
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Cook sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3-4 quart crockpot, then add half of the peppers. Add all of the browned sausage, then the rest of the onions and peppers. Add bay leaves and garlic. <br />
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Combine diced undrained tomatoes, tomato paste, and red wine in small bowl and mix well to blend. Pour over mixture in crockpot. Cover slow cooker and cook on low for 6 hours. <br />
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One hour before mixture is done, mix together parsley, basil, oregano, and salt and pepper. Add to crockpot and stir well. Cover and cook one more hour until sausage is thoroughly cooked. Serve on crusty rolls or over soft polenta. jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-62493254523708030192012-08-12T16:45:00.001-07:002012-08-12T16:45:45.473-07:00Baked Fontina GoodnessDo make this dip but don't be alone with it. It's so easy that you'll be tempted to make and eat the whole thing yourself before anyone notices you're gone. You have been warned. <br />
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1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces <br />
6 cloves garlic, thinly sliced <br />
1 tbsp fresh thyme, chopped <br />
1 tsp fresh rosemary, chopped <br />
3 tbsp extra virgin olive oil <br />
1/2 tsp Kosher salt <br />
1/2 tsp freshly ground black pepper <br />
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french bread, crackers, pita chips for serving<br />
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<br />Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler. Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese. Bake for 6 minutes, until the cheese is bubbly and melted through. <br />
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Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot! Resist the urge to linger over the pan and eat the whole thing. Serve immediately in skillet with bread for dipping. Can be made in two smaller cast iron pans and broil one at a time for a party. Delish! <br />
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Recipe slightly adapted from <a href="http://www.barefootcontessa.com/recipes.aspx?RecipeID=634&S=0" target="_blank">Ina Garten</a><br />
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<br />jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-49272054239803203512012-08-05T08:19:00.000-07:002012-08-05T08:19:07.066-07:00Asian Pork TenderloinWe live in a world of convenience but it's important to start from the basics every once in awhile. In a sea of pre-packaged foods, bottled sauces and easy take-out, I fear we can lose track of the homemade aspects of dinner. Take the simple pork tenderloin. It's a staple at our house because it's easy, everyone loves it and we can just toss it in some bottled marinade (asian, jerk, BBQ - you name it) and we're good to go. However, I promise that if you take the extra time and toss this marinade together, you won't be sorry. I loved the slightly spicy undertone of the sauce and with some rice and quick steamed or stir-fried green beans - you're having a great dinner. <br />
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<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2-½ pounds</span> <span itemprop="name">Whole Pork Tenderloin</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">⅓ cups</span> <span itemprop="name">Reduced Sodium Soy Sauce</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">¼ cups</span> <span itemprop="name">Sesame Oil</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span> <span itemprop="name">Worcestershire Sauce</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cloves</span> <span itemprop="name">Garlic, Minced</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">1 Tablespoon Ginger - Fresh grated or 1 Tsp. dried</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span> <span itemprop="name">Light Brown Sugar</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">½ teaspoons</span> <span itemprop="name">Onion Powder</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">Freshly Cracked Black Pepper</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span> <span itemprop="name">Chili Garlic Sauce (go easy if spicy is not your thing) </span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"></span></span><span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Tablespoon</span> <span itemprop="name">Cornstarch</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span> <span itemprop="name">Reduced Sodium Chicken Broth, At Room Temperature</span></span><br />
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<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Sliced green onions for garnish if desired. </span></span><br />
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<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">In a gallon baggie, combine the soy sauce, sesame oil, Worcestershire sauce, garlic, brown sugar, onion powder, pepper and chili garlic sauce. Seal, squeeze and shake the baggie to combine the ingredients well. Place pork loin in baggie, squeeze out air, seal baggie and refrigerate for 6-8 hours or overnight.<br /><br />Preheat oven to 400ºF. Line a 9×11 baking dish with nonstick foil or use regular foil and spray with cooking spray. Transfer the pork loin to the prepared baking dish. Pour the marinade over the pork loin. Bake for 40 minutes or 145-150ºF. Remove pork to serving plate and let rest for 10 minutes while finishing the sauce. <br /><br />Empty the pan drippings into a small sauce pan and heat over medium heat. Combine the cornstarch with room temperature chicken broth and whisk until smooth. Add the broth to the boiling pan drippings and cook for a minute or two. Remove from heat.<br /><br />Slice pork loin and place on serving platter. Drizzle sauce over all before serving and place any extra sauce in an extra dish on the side. Garnish with sliced green onions if desired. <br /><br /><span style="font-size: x-small;"><em>Original recipe slightly adapted from <a href="http://tastykitchen.com/blog/2012/02/asian-pork-tenderloin/" target="_blank">Tasty Kitchen</a>. Pic from there too! </em></span><br /><br /></span></span>jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0tag:blogger.com,1999:blog-3077897075273941723.post-32655195018638509702012-07-24T06:06:00.000-07:002012-07-24T06:06:00.569-07:00Lazy Cookie Cake<br />
Have I mentioned how dangerous and additive Pinterest is for me? It's because of ridiculous recipes like this that I shoud stay away from this site but I'm hopeless. My kids said this is a better version of my original cake cookies which have saved me many a time when in need of a quick treat for kids, friends, parties, etc. This is even lazier because you just spread the dough and don't have individual cookies to form and they have chocolate chips. I think you can make these is 22 minutes and they take 20 minutes to bake! <br />
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1 box yellow cake mix <br />
2 eggs beaten<br />
5 Tbsp melted butter<br />
2 cup mini chocolate chips. <br />
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Mix together, put in a 9x13 pan and bake at 350 for 20 min!jbeemanhttp://www.blogger.com/profile/02667863485335762952noreply@blogger.com0