tag:blogger.com,1999:blog-38046919474645885062024-02-22T03:30:44.715-08:00Dairy Free "Tried and True"Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-3804691947464588506.post-19825098239798730352019-10-03T17:12:00.000-07:002020-02-24T20:15:13.141-08:00Hamburger Soup<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7_-kICd96efTIfVoozzO74T7XUMU82IEoMUzbQdaorB_K0UE2XJp3FIg_l5NqI-Yl5oJH7FfZ1qPWrU0v_O85f7c7tp-50rN7_FcdS7h3ep9fVO84JUWHAw1DPGT77ZrJn96q-IUqMAB/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="389" data-original-width="393" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7_-kICd96efTIfVoozzO74T7XUMU82IEoMUzbQdaorB_K0UE2XJp3FIg_l5NqI-Yl5oJH7FfZ1qPWrU0v_O85f7c7tp-50rN7_FcdS7h3ep9fVO84JUWHAw1DPGT77ZrJn96q-IUqMAB/s320/soup.jpg" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This is a small tribute to my beautiful grandma who passed away on Saturday. Another one of her farm comfort foods. I love this soup because all the ingredients are always on hand. You can pretty much just throw in anything you want to, and it will still taste great.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><strong></strong> </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<strong><span style="font-family: "georgia" , "times new roman" , serif;">Grandma Lill's Hamburger Soup</span></strong></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Recipe from Lillian Rydalch</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/4 c chopped onion</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 1/2 c water </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 c diced carrot</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 c diced potato</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 c diced celery</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 Tbsp salt to taste</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp pepper</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 beef bouillon cube</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 bay leaf</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 can kidney beans (drained and rinsed)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 Tbsp chili powder</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 28 ounce large can tomatoes (un-drained)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">handful macaroni noodles (1-2 cups to your liking)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Brown hamburger with the onion and drain.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Add all ingredients except tomatoes, noodles and beans; cover and bring to boil.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Turn down heat and simmer for 20 minutes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Add tomatoes, noodles, and beans and simmer until noodles are tender. If you use a lot of noodles you may need to add more water. Salt and pepper to taste.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Serve with cheddar cheese on top if you'd like! Enjoy!</span></div>
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Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com1tag:blogger.com,1999:blog-3804691947464588506.post-55704583630207287772019-02-25T17:40:00.002-08:002019-02-25T17:40:30.141-08:00Cereal Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhC8hXNRdIV2REBw0ML7VKzqJa34HFy4PVrTRS39x4QRJ-IxAq6bjsu5vtDqRw8rhaP_HY7K6Vm0qnZ_YyHUfJtia6ZrmZHACO8K8OZFUvZNDkdhRy0deBDjLCSo4yWbqxPt-hG2au1U4/s1600/IMG_4185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhC8hXNRdIV2REBw0ML7VKzqJa34HFy4PVrTRS39x4QRJ-IxAq6bjsu5vtDqRw8rhaP_HY7K6Vm0qnZ_YyHUfJtia6ZrmZHACO8K8OZFUvZNDkdhRy0deBDjLCSo4yWbqxPt-hG2au1U4/s400/IMG_4185.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I've been making these a bunch lately. My kids love them. We like them better staying chilled until we eat. I have a bar mold, but you could also form them into bars or try pressing into a pan and cutting them once they are set. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u><span style="font-size: 12pt; line-height: 18.4px;">Cereal Bars</span></u></b><u><span style="font-size: 12pt; line-height: 18.4px;"><o:p></o:p></span></u></span></div>
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<span style="font-size: 12pt; line-height: 18.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Recipe from Pampered Chef<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18.4px;"><span style="font-family: Georgia, Times New Roman, serif;">2 1/4 cups cheerios<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18.4px;"><span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp creamy peanut butter<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18.4px;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup honey<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18.4px;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup freeze-dried strawberries</span></span></div>
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<span style="font-size: 12pt; line-height: 18.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Combine the cereal and strawberries in a large mixing bowl.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Microwave the nut butter and honey in a small microwave-safe bowl for 1 minute, or until bubbling. Pour over the cereal mixture and mix well to combine.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Scoop the mixture into wells of a bar maker (or pan) and press down with a spatula. Chill the tray in the freezer for about 10 minutes, or in the refrigerator until the bars are set.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Let the bars set in the refrigerator or on the counter. If you can find some dairy free white chocolate you can drizzle over the tops once they are chilled. Or some dairy free yogurt.</span></span></div>
Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-81060446078255806942018-04-10T16:53:00.001-07:002018-04-10T16:53:24.916-07:00Chicken Stirfry with Teriyaki Sauce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8l1Da0EmNk_iUgUJTgd0cYMYym28OzMBCtvXltkhdLrVJj0CrqzPOrIWmp3oOdjwo69_2Zx1iSlNMxJQYAhBWDYliD0UI-vLyAVYrmrTeDIa3I38KQnBW7HerhAolkwstKmqnlm_9zY10/s1600/teriyaki+bowl.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8l1Da0EmNk_iUgUJTgd0cYMYym28OzMBCtvXltkhdLrVJj0CrqzPOrIWmp3oOdjwo69_2Zx1iSlNMxJQYAhBWDYliD0UI-vLyAVYrmrTeDIa3I38KQnBW7HerhAolkwstKmqnlm_9zY10/s400/teriyaki+bowl.jpeg" width="400" /></a></div>
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I have been on the search for a yummy sauce for stirfry, since the ones you buy with frozen veggies are pretty gross if you ask me. This teriyaki is by far the best I have made from scratch and bonus, its gluten free too! </div>
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<u>Teriyaki Chicken Stirfry</u></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Recipe adapted slightly from cleanmondaymeals.com<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">3 1/2
Tbsp olive oil<br />
1 1/2 lbs boneless skinless chicken breasts<br />
Ground black pepper<br />
1 medium zucchini, diced into half moons and quartered<br />
1 1/2 cups shredded carrots<br />
2 1/2 cups small diced broccoli florets<br />
1 1/2 - 2 cups white or brown rice, cooked <o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-weight: bold;">Teriyaki Sauce<o:p></o:p></span></span></span></u></b></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup soy sauce OR coconut
aminos/GF soy sauce<br />
1/2 cup water<br />
3 Tbsp packed light brown sugar<br />
3 Tbsp honey<br />
3 cloves garlic, minced (1 Tbsp)<br />
1 Tbsp minced ginger<br />
1 Tbsp rice vinegar<br />
1 1/2 Tbsp cornstarch<br style="mso-special-character: line-break;" />
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<span style="line-height: 18.4px;"><span style="font-family: Georgia, Times New Roman, serif;">For the chicken-<o:p></o:p></span></span></div>
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<span style="line-height: 18.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper. Preheat oven to over 350 degrees. Cook chicken until center registers 160 - 165 degrees on a thermometer, about 20 min. Remove and let rest 5 minutes then dice into cubes.</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">For the teriyaki-</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">In a
small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the
water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture
to a light boil over medium-high heat. Whisk together cornstarch with remaining
2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and
allow to boil 1 minute, stirring constantly. Remove from heat, set aside.<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">For the veggies:</span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">
Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add
zucchini, broccoli, and carrots and saute 4 - 5 minutes until crisp-tender. <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Throw in the sauce along with the chicken and give it a good stir and serve over rice.</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Or you can assemble into bowls instead and even put them in the fridge for later in the week: </span></span><span style="font-family: Georgia, "Times New Roman", serif;">Layer
rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies.
Drizzle desired amount of teriyaki sauce over tops.</span></div>
<br />Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com1tag:blogger.com,1999:blog-3804691947464588506.post-19667250763284938232017-10-09T13:46:00.002-07:002017-10-09T13:46:43.793-07:00Lemon Rosemary Chicken<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_yXP5sBzURj5ps9oXhx303c9woPlhNhcmXimRzPpUoZwalpfZ6wB4LJXr_6W5etwC62oWLz9BgazVIUQ-8aOp0VQQUzN6IvHqsor_iXzf3u7szDgGSQhCp5SqWF6_cC0QU2PntHSqjUa/s1600/IMG_4436.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/AVvXsEiy_yXP5sBzURj5ps9oXhx303c9woPlhNhcmXimRzPpUoZwalpfZ6wB4LJXr_6W5etwC62oWLz9BgazVIUQ-8aOp0VQQUzN6IvHqsor_iXzf3u7szDgGSQhCp5SqWF6_cC0QU2PntHSqjUa/s320/IMG_4436.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This dish is super easy to throw together. Just brown the chicken for 5 minutes and then you get to throw it in the oven and forget about it! (Just make sure it's a cast iron skillet!). I love how healthy it is too, but flavorful enough that the kids love it!</span></div>
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<b><u><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Lemon
Rosemary Chicken<o:p></o:p></span></span></u></b></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">recipe from www.bravoforpaleo.com<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup
olive oil<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">4 chicken
breasts<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">1 1/2
sweet potatoes, cubed<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">1 large
lemon, squeezed<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">1 large
lemon, sliced<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">2
Tablespoons rosemary<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">5 garlic
cloves, crushed<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Salt and
pepper, to taste<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Preheat
the oven to 400 degrees.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add olive
oil to a large cast iron skillet, and heat over medium-high heat. Sprinkle
desired amount of salt and pepper over chicken breasts then place the chicken
breast sides down in the pan. Add the cubed sweet potatoes, and cook in
pan/skillet for 4-5 minutes or until the chicken is browned. Turn the chicken
over and pour lemon, rosemary, and garlic over the chicken and potatoes. Top
with sliced lemons. Bake at 400 degrees for 30-35 minutes, or until the chicken
is done. This varies for each oven.<o:p></o:p></span></span></div>
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<br /></div>
Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-38895314266200648972017-09-05T17:26:00.005-07:002017-09-05T17:26:50.064-07:00Simple Baked Salmon with Avocado Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5pPRTKTTAEP-PfcB-Sj_efSRi9EnZc_DY0Qd9J81zR0xcq2ChwuT-QWjphjVTGsZKrwHx5kOSqwrCVAuqIXSz4Hp7whm7AieEHh1Xu6cYVr7MFv8Od8AcTA32vPi7CHGAcIFeIOdA87C/s1600/IMG_4302.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/AVvXsEhf5pPRTKTTAEP-PfcB-Sj_efSRi9EnZc_DY0Qd9J81zR0xcq2ChwuT-QWjphjVTGsZKrwHx5kOSqwrCVAuqIXSz4Hp7whm7AieEHh1Xu6cYVr7MFv8Od8AcTA32vPi7CHGAcIFeIOdA87C/s320/IMG_4302.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This has been my favorite way to cook salmon lately. My go-to recipe is my <a href="http://dairyfreetriedandtrue.blogspot.com/2015/04/teriyaki-grilled-salmon.html">teriyaki salmon</a> , but our family has been doing the whole 30 challenge this month and so sugar is out for us. This salmon is super easy and versatile. You can put whatever veggies you want, even frozen! We have been doing tons of zucchini and summer squash from our garden. Another obsession lately for my kids survival over this month (especially my almost 5 year old) is anything with avocados. Guacamole is the new ketchup around here! lol. This salmon is yummy just with a squeeze of lemon, but even better if you top it with this "avocado pico" as we called it tonight. Y-U-M!</span></div>
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">Simple
Baked Salmon<o:p></o:p></span></u></b></div>
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<b><u><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></u></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salmon Fillet (about 1 1/2 pounds or as much as you need)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">any veggies, fresh and cut up
or frozen<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">garlic salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">lemon slices<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 425. Line a
rimmed baking sheet with parchment paper. Place salmon, skin side down, on
prepared baking sheet. Season the salmon with garlic salt and pepper. Arrange
veggies around the salmon. Drizzle some olive oil over the veggies and season
with salt and pepper. Arrange the lemon slices over the salmon and cover entire
baking sheet with parchment paper. </span><span style="font-family: Georgia, "Times New Roman", serif;">Bake in preheated oven until
salmon and veggies are done, about 15-20 minutes. (The salmon will flake easily with a fork when it's done). Top it with the salsa below for extra flavor</span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Optional
Avocado Salsa</u></b><u><o:p></o:p></u></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">1-2 avocados, diced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 small red onion, chopped fine<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">juice from 2 limes (about 2-3 Tbsp)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">3 Tbsp finely chopped cilantro<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">salt to taste<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mix all
ingredients and chill until ready to use. Grill or broil the salmon to your
preference. Top with avocado salsa and enjoy!</span><span style="font-family: "Comic Sans MS"; font-size: 12pt;"><o:p></o:p></span></div>
Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com1tag:blogger.com,1999:blog-3804691947464588506.post-63144766821031776302017-08-31T15:45:00.000-07:002017-08-31T15:45:05.272-07:00Simple Steak Kabobs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFF7Jo2ZDtuTgEjVn1eKXVbdrH9l8fESQMdedEPkSMzRxYXmvZnNBLMv2hrkSzGZ6zngaE3zAGoFb_wsI4zkvPumgmFZ3e9Ku9czsaNILbr9Ab_NvOlEljs9UchXeqdPUhy8FY9TgOWhOy/s1600/thumbnail_IMG_4246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFF7Jo2ZDtuTgEjVn1eKXVbdrH9l8fESQMdedEPkSMzRxYXmvZnNBLMv2hrkSzGZ6zngaE3zAGoFb_wsI4zkvPumgmFZ3e9Ku9czsaNILbr9Ab_NvOlEljs9UchXeqdPUhy8FY9TgOWhOy/s320/thumbnail_IMG_4246.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 12pt;">These steak kabobs we made last night were heavenly and so simple to throw together too! </span>Definitely<span style="font-size: 12pt;"> going to be on our regular rotation. I might even have to throw my </span>snow boots<span style="font-size: 12pt;"> on in the winter to grill outside in the dead of winter. It will be worth it though! Use whatever veggies you have on hand. We did zucchini, red onion and mushrooms.</span></span></div>
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<b><u><span style="font-family: "Comic Sans MS"; font-size: 12pt;"><br /></span></u></b></div>
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<b><u><span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">Steak Kabobs<o:p></o:p></span></span></u></b></div>
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<br /></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">Marinade:<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup olive oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup red wine vinegar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp Worcestershire sauce<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">1 tsp garlic powder<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">black pepper<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">Veggies (Choose what you like!)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">summer squash<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">zucchini<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">red onion<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">mushrooms<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">anything!<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">Thick cuts of steak, cubed (I used petite sirloin and some tenderloin I had)<o:p></o:p></span></span></div>
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<br /></div>
<br />
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<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;">Marinade the steak for 1 hour in a large
ziplock bag. Cube up your veggies and add them to the steak bag and marinade 1
more hour. Grill on a preheated grill (about 350-400 degrees) for 5 minutes.
Flip over and grill 3-5 more minutes. Enjoy!</span><span style="font-family: Comic Sans MS;"><o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 12pt;">Serve with some cauliflower rice for added nutrition! </span>Separate<span style="font-size: 12pt;"> a head of cauliflower and blend batches using a food </span>processor<span style="font-size: 12pt;"> (you could probably use a blender too). Heat up a large skillet over medium heat and heat up a few tablespoons of olive oil or coconut butter. Throw the cauliflower "rice" into the skillet and saute for 5 or so minutes. Flavor with lots of salt and pepper. My family likes minced garlic and green onions in ours. I just saute those quickly before adding the "rice".</span></span></div>
Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-79202193615899017252017-01-17T17:43:00.002-08:002017-01-18T10:40:27.728-08:00Slow Cooker Chili<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeWwGzXm_4Q7uFnq2JharkQmE5UvsE-fsn-QS4JtEa5b6k1uxtzBsRw9l5A1OMuK746TdgRNVbTneh8pFRz0ufsOkZU0PznaIKb-kJ8kFlM8UOl2A5XJe8rPifR6KLQJ0Z2wHVVDrEIPn/s1600/Slow+Cooker+Chili.JPG" imageanchor="1"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeWwGzXm_4Q7uFnq2JharkQmE5UvsE-fsn-QS4JtEa5b6k1uxtzBsRw9l5A1OMuK746TdgRNVbTneh8pFRz0ufsOkZU0PznaIKb-kJ8kFlM8UOl2A5XJe8rPifR6KLQJ0Z2wHVVDrEIPn/s400/Slow+Cooker+Chili.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">I love chili, especially here in cold country! My kids love it too as long as some sort of chips accompany it, since that's our favorite way to eat chili around our house. You can also serve it with some cornbread, cornbread muffins, or serve it over a baked potato too. (That's how I ate chili growing up since we had potatoes with almost every meal!)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<b><u><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<b><u><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Slow Cooker Chili<span style="font-size: 14pt;"><o:p></o:p></span></span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 pound ground beef</span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/4 cup onions, chopped (or 1 Tbsp onion flakes), optional<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">4 garlic cloves, minced</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2 cans mild chili beans, keep juices<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 can dark kidney beans, rinsed and drained<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 (28 ounce) can diced tomatoes (or 2- 14.5 ounce cans)</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2 Tbsp chili powder<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 tsp salt<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 Tbsp cumin<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/4 tsp pepper<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/4 cup water<o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="background-color: white;">Brown the beef with the onion and minced garlic. Drain any grease and put into a slow cooker. Add the rest of the ingredients into the slow cooker and stir to combine. Cook on low 6-8 </span><span style="background-color: white;">hours, or high for 3 hours. You can also do this in a big pot the same way with browning the beef and then adding everything and simmering until everything is heated through.</span></span></div>
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Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-71971376190235531402017-01-15T21:41:00.001-08:002017-01-15T21:41:09.797-08:00My Mom's Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM360we5qVIUfjgTlV2CWIdIMsZuPon-EGBCPyvhqbpnafDLI1k8qjq-qGgvHyz2GUExMro3KglmcAvkwIzMTUt9-ZiLTaBkRi7kEGR18-RtZwcN4PadclfrPKLBXLUMgVbFRjG1D-P20/s1600/Moms+Fried+Rice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM360we5qVIUfjgTlV2CWIdIMsZuPon-EGBCPyvhqbpnafDLI1k8qjq-qGgvHyz2GUExMro3KglmcAvkwIzMTUt9-ZiLTaBkRi7kEGR18-RtZwcN4PadclfrPKLBXLUMgVbFRjG1D-P20/s320/Moms+Fried+Rice.JPG" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Here is a super easy fried rice recipe from my mom. It does call for minute rice, but don't judge. My family swears that's what makes it so amazing! (Plus how do you think it has the easy title right?) But if you have regular rice leftover in your fridge- try it out and let me know how it turns out- I'm sure great! </span><span style="font-family: georgia, "times new roman", serif;">This recipe is very adaptable: use white or brown minute rice, add in green onions, regular onions or both. You can throw in some peas if you want some veggies! Just whatever your family likes. </span><span style="font-family: georgia, "times new roman", serif;">I actually had this leftover rice twice for breakfast this week with an additional egg. Yum!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mom's Fried Rice</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Makes around 3 cups </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups minute rice, white or brown</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">onion, chopped (1/2 cup-1 cup to your preference)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">green onions, chopped (to your preference again)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2-3 Tbsp dairy free butter or margarine</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2-3 eggs</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">salt and pepper, to taste</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">soy sauce, to taste</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cook the minute rice as directed. While the rice is cooking, melt the butter in a big frying pan and saute the chopped onions until they are about done. Scoot them over to the corner of your pan and scramble 3 eggs. Once the eggs are done mix them up with the onions and add the cooked rice. If you need to add more butter go ahead and do so (I won't tell). Mix everything all together and add lots of salt and pepper. Then drizzle soy sauce over it but don't overkill. You don't want the rice to be brown unless it's brown rice. :) Less is usually more and you can always add later if you need to. And it's done! Enjoy! </span></div>
Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-75550165171028185922016-02-22T13:32:00.002-08:002017-01-19T18:35:50.933-08:00Japanese Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0FDu157oV4JpgUtiAGiPPvzauVgK22tg9PJvIiIbCqgVjNXz78880ynhksR5xM8QoMN9L7sjamvL0QIviVQcxlGTQbLf2OBAzJZRk5UYWDN5JVRYqSJShqfujPd3x3fEt4VTfXsQlRlD/s1600/DSC_0866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0FDu157oV4JpgUtiAGiPPvzauVgK22tg9PJvIiIbCqgVjNXz78880ynhksR5xM8QoMN9L7sjamvL0QIviVQcxlGTQbLf2OBAzJZRk5UYWDN5JVRYqSJShqfujPd3x3fEt4VTfXsQlRlD/s400/DSC_0866.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Yes I'm still alive! Even though I don't post as often as I use to, I promise to share when I find a wonderful recipe. I'm not about just posting recipes to post them- so you will know when I do that it's a tried and true recipe- just like this one! This chicken is so fabulous! I checked this cookbook out from the library and so far all the recipes I have tried were wonderful. I shared this Japanese chicken with my sister last week and she said, "Ummm...I think you undersold that chicken!" </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">If you are a fan of the <a href="http://www.dairyfreetriedandtrue.blogspot.com/2009/01/sweet-and-sour-chicken-my-picture-was.html">sweet and sour chicken</a> this one is just as tasty but less than half of the work. If you want the extra effort, I'm sure you can fry the chicken up first before you put it into the oven to make it more crisp. But to me what makes it so great is that you can throw it right into the oven with minimal prep work.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Japanese Chicken</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Recipe from <i>Worldwide Ward Cookbook </i>by Deanna Buxton</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Note: This is halved from what the recipe says. I made 2 chicken breasts and 1 pound of chicken thighs with the below amounts. Even with this halved the sauce is plentiful. I even saved the leftover sauce and used it with some frozen popcorn chicken another night.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 egg</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup flour</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 Tbsp sesame seeds</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 chicken breasts (or thighs worked wonderful for me!)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/4 + 2 Tbsp soy sauce (or 6 Tbsp)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup vinegar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">half of a 1/3 cup water (just eyeball it)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Whip egg in a bowl. In a separate bowl, combine flour and sesame seeds. Dip each chicken breast in the egg , then roll evenly and heavily in the flour mixture. Arrange chicken breasts in a greased 9 x 13 inch pan. Mix soy sauce, vinegar, water, and sugar; pour over chicken breasts. Bake uncovered at 350 degrees for 40-45 minutes. Serve with rice.</span></div>
Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com1tag:blogger.com,1999:blog-3804691947464588506.post-59761720268136765042015-11-18T20:04:00.000-08:002015-11-18T20:10:44.656-08:00Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6CO_ILimF9REqMqV5dJR8RYRQOP_HGcv606ff4QVxo0PTcs2AgceJVcs3TilU7aavxXA0q183J1-5w0sKaItG4_ytpZdARkQP8qTj_I5DNr9iulb1Ww6p2mzZpIyntwgneFjBtkW_yLF/s1600/Buttercream+Frosting.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6CO_ILimF9REqMqV5dJR8RYRQOP_HGcv606ff4QVxo0PTcs2AgceJVcs3TilU7aavxXA0q183J1-5w0sKaItG4_ytpZdARkQP8qTj_I5DNr9iulb1Ww6p2mzZpIyntwgneFjBtkW_yLF/s400/Buttercream+Frosting.JPG" width="266" /></a></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Finally I found a great dairy free frosting that holds it's shape for decorating and tastes great too! Yeah for that!</span></span></div>
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<strong><u><span style="background: white; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></u></strong></div>
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<strong><u><span style="background: white; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Easy "Butter"-cream
Frosting<o:p></o:p></span></span></u></strong></div>
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<strong><span style="background: white; font-weight: normal; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup dairy free butter/margarine, softened to room temperature<o:p></o:p></span></span></strong></div>
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<strong><span style="background: white; font-weight: normal; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">3 1/2 cups powdered sugar<o:p></o:p></span></span></strong></div>
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<strong><span style="background: white; font-weight: normal; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp almond milk, vanilla (but regular works too)<o:p></o:p></span></span></strong></div>
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<strong><span style="background: white; font-weight: normal; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp vanilla</span></span></strong></div>
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<strong><span style="background: white; font-weight: normal; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">1/8th salt</span><span style="font-family: "comic sans ms"; font-size: 12pt;"><o:p></o:p></span></span></strong></div>
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<strong><span style="background: white; font-weight: normal; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></strong></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 115%;">In a mixing bowl or your stand-up mixer cream the butter/shortening. Add the powdered sugar a little at a time. Lastly add in the almond milk, vanilla and salt and mix until nice and smooth. (I don't recommend </span><span style="line-height: 18.4px;">refrigerating</span><span style="line-height: 115%;"> this frosting before using it. If you do need to refrigerate it, you will need to let it come to room temperature before being able to spread it ;)</span></span></span></div>
Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-81290170265353236962015-04-01T18:13:00.002-07:002017-01-19T19:18:01.673-08:00Teriyaki Grilled Salmon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicehPkOUZDBfuohgykYBeMLZSE5OvDteFy5II6rT6LtdDVXIqY-wqm6GOjVPbB4wtfWCi4mAKtsu7adZPWatBt1Gb2mCst37mUt4PWxMm9lgWtsp25FIdJPCBIX7ZH31SC_0w7q-TMjBWj/s1600/DSC_0880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicehPkOUZDBfuohgykYBeMLZSE5OvDteFy5II6rT6LtdDVXIqY-wqm6GOjVPbB4wtfWCi4mAKtsu7adZPWatBt1Gb2mCst37mUt4PWxMm9lgWtsp25FIdJPCBIX7ZH31SC_0w7q-TMjBWj/s1600/DSC_0880.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">My Mom has been making this grilled salmon for years and years and years, but she always sprinkles hers with lemon pepper seasoning before. I decided to ditch the lemon pepper seasoning, and add some sesame seeds and it has now become one of my family's favorites. You can even reduce the marinade over the stove if you'd like for some drizzle. Soooo yummy!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Teriyaki Grilled Salmon</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Salmon Fillets (as many as you need)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup brown sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup soy sauce</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup water</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup olive oil (or you could use vegetable oil)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mix the brown sugar, soy sauce, water and olive oil together and pour over the salmon in either a bowl or a big zip-lock bag. I like a big zip-lock because it's easy to flip in the fridge. Marinade for at least 4 hours. When you are ready to cook, preheat the grill to medium high heat (if you have a temperature dial set it to about 350) When the grill is heated, throw down a piece of tinfoil and spray with nonstick spray. Put your salmon fillets on the foil. Grill about 4 minutes and then flip, pour some of the marinade over and grill another 4-6 minutes until it's done to your liking. Remove from the grill and serve with sesame seeds if desired.</span></div>
Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-40387557230427552962015-03-03T07:32:00.002-08:002017-01-19T19:14:24.599-08:00Pico De Gallo<div style="background-color: white; line-height: 22.3999996185303px; text-align: center;">
<img height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqlTR3gvbCWK84BnlGTZRHsgMaJWTF8d5FAeniG_JJZyUWoPhl2NEqnyFoLAzRxl9eYeup_hGqXB1bQYlon2zZoTVZV5MKgnTl0j9g7YVUhaplNErLZTkbxbIVXh95q5FoxgSByuS7UCg/s400/DSC_0772.JPG" width="400" /></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I LOVE pico! So does my 7 year old daughter. In fact when I made <a href="http://dairyfreetriedandtrue.blogspot.com/2015/02/chili-lime-steak.html">steak fajitas</a> last week, we ate all of the pico before dinner was served and ended up having to make another batch! lol For that reason I doubled my original recipe so that you will have plenty for the family. But you could also half it to serve 2-3 people. Super simple. You can also add a chopped garlic clove if you'd like. Sometimes I do and sometimes I don't. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="background-color: white; line-height: 22.3999996185303px;"><br /></b><span style="background-color: white; line-height: 22.3999996185303px;"></span><b style="background-color: white; line-height: 22.3999996185303px;">Simple Pico de Gallo</b><br style="background-color: white; line-height: 22.3999996185303px;" /><span style="background-color: white; line-height: 22.3999996185303px;">makes about 3 cups </span><br style="background-color: white; line-height: 22.3999996185303px;" /><span style="background-color: white; line-height: 22.3999996185303px;"><br /></span><span style="background-color: white; line-height: 22.3999996185303px;"></span><span style="background-color: white; line-height: 22.3999996185303px;">6 medium Roma tomatoes</span><br style="background-color: white; line-height: 22.3999996185303px;" /><span style="background-color: white; line-height: 22.3999996185303px;">1 small white onion (or red)</span><br style="background-color: white; line-height: 22.3999996185303px;" /><span style="background-color: white; line-height: 22.3999996185303px;">1 jalapeno pepper</span><br style="background-color: white; line-height: 22.3999996185303px;" /><span style="background-color: white; line-height: 22.3999996185303px;">juice of 1 lime</span><br style="background-color: white; line-height: 22.3999996185303px;" /><span style="background-color: white; line-height: 22.3999996185303px;">1/2 cup or so of chopped cilantro</span><br style="background-color: white; line-height: 22.3999996185303px;" /><span style="background-color: white; line-height: 22.3999996185303px;">salt and pepper to taste</span><br style="background-color: white; line-height: 22.3999996185303px;" /><span style="background-color: white; line-height: 22.3999996185303px;"><br /></span><span style="background-color: white; line-height: 22.3999996185303px;"></span><span style="background-color: white; line-height: 22.3999996185303px;">Cut the tomatoes in half and take out the seeds under running water. Cut the tomatoes into small pieces, and add to a mixing bowl. Finely dice the onion and the jalapeno (remove the seeds if desired). Toss the onion and jalapeno in the bowl with the tomatoes. Add the chopped cilantro and mix well finishing up with the lime juice and salt and pepper. It's better if you can refrigerate it for about 15-20 minutes so the flavors will settle. </span><br style="background-color: white; line-height: 22.3999996185303px;" /><span style="background-color: white; line-height: 22.3999996185303px;"><br /></span><span style="background-color: white; line-height: 22.3999996185303px;"></span><span style="background-color: white; line-height: 22.3999996185303px;">Note: When I want a "kicked up" guacamole, I will make a half a batch of this pico and mix it with 3-4 mashed avocados. Heavenly.</span></span>Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com1tag:blogger.com,1999:blog-3804691947464588506.post-25029661397144120832015-02-27T17:48:00.003-08:002017-01-19T19:18:01.649-08:00Chili Lime Steak<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljQxlW_xN0Z0egxMRslPjn5ksDlMPxOn8fCGSEHo-uMnCRGlYpmQVMtrc_TqBl7Kub3lQ809IrC_qfJLlj5AuQ8Wk4PhhV04jZxjkbyKXlY2vU_acibUUgv88A_yBujVSRbrPdAqqdyPL/s1600/DSC_0765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljQxlW_xN0Z0egxMRslPjn5ksDlMPxOn8fCGSEHo-uMnCRGlYpmQVMtrc_TqBl7Kub3lQ809IrC_qfJLlj5AuQ8Wk4PhhV04jZxjkbyKXlY2vU_acibUUgv88A_yBujVSRbrPdAqqdyPL/s1600/DSC_0765.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I have been looking for new recipes, and this one was a winner! I served mine Mexican style with fresh cooked tortillas, pico de gallo and guacamole, but the steak had amazing flavor all alone and would be outstanding by itself or in a salad! Definitely going to be baking this one time and time again! :) </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Chili Lime Steak</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Recipe slightly adapted from <i>Our Best Bites</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1-2 pounds flank steak (boneless)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp garlic powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp cumin</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp coriander</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp oregano</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/8 tsp cayenne pepper </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 tsp salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 lime, juiced (about 2 Tbsp juice)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">To make the rub, combine the spices in a small bowl and add the lime juice and olive oil. Stir to combine. Place the steak in a shallow dish (like a 9X13). Pour the spice mixture over the steak and then use your hands to rub it in. Let the steak stand for 15 minutes. While the meat is standing, preheat your grill. </span><span style="font-family: "georgia" , "times new roman" , serif;">Place the steak on the grill over medium-high heat and cook for 5-7 minutes per side or until desired doneness is reached. (I recommend flipping at 5 minutes, and then checking at the next 5 minute mark) Remove from grill and allow to stand for 5 minutes before slicing. </span><span style="font-family: "georgia" , "times new roman" , serif;">Slice the steak against the grain into strips about 1/4 inch thick. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Note: If you are pressed for time, you can make the rub ahead of time. I rubbed mine on the steak and left it in the fridge all day, but you don't have to do that. If you do refrigerate it, just make sure you let it sit at room temperature for 15 minutes</span><span style="font-family: "georgia" , "times new roman" , serif;"> or so.</span><br />
<br />Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-50763436128696475272015-01-20T22:11:00.001-08:002015-01-20T22:11:50.434-08:00Chocolate Chip Oatmeal Cookies (with a hint of coconut)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0Q0qlmUrycPi0PjNqAkoJVHVU0XFojwlsvmgAQkMqcBtuc1iTimw_YABBUijWTb9FoAmeb53BGJrOWmLhw1JGdFdXfIOaos2iV1h-a5COzq-Wqtzn7024dzzQEJEXbdZ4nJCAqPog1Kw/s1600/daphne+oatmeal+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0Q0qlmUrycPi0PjNqAkoJVHVU0XFojwlsvmgAQkMqcBtuc1iTimw_YABBUijWTb9FoAmeb53BGJrOWmLhw1JGdFdXfIOaos2iV1h-a5COzq-Wqtzn7024dzzQEJEXbdZ4nJCAqPog1Kw/s1600/daphne+oatmeal+cookies.jpg" height="246" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.3999996185303px; text-align: center;">Although my picture didn't come out quite as great as the one in Daphne's cookbook, these cookies are AMAZING! I have never thought to put coconut flakes in oatmeal cookies, but it adds such a great burst of flavor (without being too much). More flavorful then any oatmeal cookie I have eaten. Make sure you read her note at the bottom of the recipe, and take them out just when the </span><i style="line-height: 18.3999996185303px; text-align: center;">edges</i><span style="line-height: 18.3999996185303px; text-align: center;"> start to brown.</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<b><u><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<b><u><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Chocolate Chip Oatmeal
Cookies<o:p></o:p></span></span></u></b></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Recipe
adapted from Daphne Oz<o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.3999996185303px; text-align: center;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">2
cups rolled oats (not quick-cooking)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">2/3
cups whole-wheat flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">½
cup all-purpose flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">1
tsp baking soda<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">1
tsp salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">8
Tbsp/1 stick cold dairy free margarine, cut into pieces (or unsalted butter)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">½
cup coconut oil, softened<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">2/3
cup sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">½
cup packed light brown sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">1
Tbsp vanilla extract<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">2
large eggs<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">½
cup chopped pecans <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">½
cup unsweetened shredded coconut<o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup dairy free chocolate chips (or milk or semi sweet)</span></span></div>
<div style="text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">In
a food processor, pulse 1 cup of the rolled oats to a grainy powder. Add the
processed oats to a large bowl along with both flours, baking soda, and salt
and combine.<o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 12pt; line-height: 115%;">In a standing mixer or hand
mixer, cream together the butter, oil, and both sugars. Then beat in the
vanilla, eggs (one at a time) and beat. Add a third of the dry mixture to the
wet mixture, beating to incorporate after each addition. Fold in the remaining
oats, nuts, coconut, and chocolate chips. Roll into 2 inch balls and place on a
parchment-lined baking sheet. Bake at 375</span><span style="font-size: 12pt; line-height: 115%;">for
12-15 minutes or until the rims are golden brown and the center is still
slightly moist (they will continue baking as they cool).</span></span></div>
<div style="text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">*Daphne
says to always freeze the cookie dough balls before baking to help them cook
evenly and limit spread. To do this, just line a cookie sheet with parchment
paper, add the cookie balls, cover with plastic wrap and freeze for 2 hours or
overnight. Don’t use the frozen pan to bake! Transfer them to another cookie
sheet and into the preheated oven. You can also save the frozen dough balls in
a freezer bag in the freezer.</span></span><span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span></div>
Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com3tag:blogger.com,1999:blog-3804691947464588506.post-79946102803446632102015-01-14T13:08:00.001-08:002015-01-14T13:08:29.485-08:00Roasted Veggies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkyFfgJSpqy54NWpKNXgi9VpAq0MX9-4zbCYltcAsIc5M5t6y02Zl4Gw0WGDMlKKUX5i5LBAFh11K-2qAQ5sXdHPue3_VBN5AhkMsvmZiTSec1BmjFxgWG9IjqMBA4JzmGPjkSA-YY0K5/s1600/Roasted+Veggies+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkyFfgJSpqy54NWpKNXgi9VpAq0MX9-4zbCYltcAsIc5M5t6y02Zl4Gw0WGDMlKKUX5i5LBAFh11K-2qAQ5sXdHPue3_VBN5AhkMsvmZiTSec1BmjFxgWG9IjqMBA4JzmGPjkSA-YY0K5/s1600/Roasted+Veggies+(2).JPG" height="266" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">One goal I have for my family this year is to eat more veggies! I only have 1 of my 4 children who love veggies and so I'm trying to find new ways to cook them to appeal to those other 3. I liked this version of roasted veggies because it had a little zing with the vinegar. A splash of vinegar- who would have thought? (Sorry I can't remember where the recipe came from. It was one of those google it and write it down on scratch paper kind of things!) </span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Roasted Vegetables</b></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">serves 4-6 (4 if you love veggies, 6 as a small side)</span></div>
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</div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">2 red bell peppers, cut into triangle bite size pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 zucchini, cut in half twice lengthwise then into bite size pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 yellow squash, cut into circular bit size pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 vidalia onion, cut up</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-2 cups asparagus, trimmed and cut into 1 inch pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 cloves garlic, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tsp olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp basil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 450. Put all the veggies into a big bowl. Add the olive oil, vinegar, basil, salt and pepper and toss to coat them all. Turn onto a greased rimmed baking sheet and bake for 25-30 minutes at 450.</span><br />
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<br />Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-13882027025234427152014-12-11T12:01:00.002-08:002017-01-17T17:48:34.921-08:00Kalua Pork<div style="margin-left: 1em; margin-right: 1em;">
<div style="text-align: center;">
<img alt="Hawaiian Style Slow Cooker Kalua Pork www.pineappleandcoconut.com Just like what you have a luau without having to dig a pit in your yard to cook it!" src="http://www.pineappleandcoconut.com/wp-content/uploads/2012/12/Hawaiian-Style-Kalua-Pork-PineappleandCoconut-4-2-2.jpg" height="400" width="339" /></div>
</div>
<div style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "georgia" , "times new roman" , serif;">My sister in law Kelli made a version of this for us this summer and we loved it! It can't get any simpler, only uses 4 ingredients, and is really really yummy! We ate it too fast for a picture, so I borrowed the above pic from the same place I adapted the recipe from <a href="http://www.pineappleandcoconut.com/recipes/hawaiian-style-slow-cooker-kalua-pork/">here</a>. </span><span style="font-family: "georgia" , "times new roman" , serif;">We had ours over rice and I used a 4 pound roast. I think I did about 5 ounces of spinach but that could have easily been doubled-just depends on how much you like spinach. ;)</span></div>
<div style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Kalua Pork</b></span></div>
<div style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "georgia" , "times new roman" , serif;">Serving size varies (4 pound roast will feed 4-6)</span></div>
<div style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 4-6 pound pork Butt roast</span></div>
<div style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp liquid smoke, hickory flavored</span></div>
<div style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 tsp red Hawaiian sea salt (or just sea salt if you can't find Hawaiian)</span></div>
<div style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "georgia" , "times new roman" , serif;">Bag of washed spinach (5 + more ounces depending on your liking)</span></div>
<div style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "georgia" , "times new roman" , serif;">Pat the roast dry (and you can trim some of the fat if you feel like you need to, but really that's what gives it the flavor). </span><span style="font-family: "georgia" , "times new roman" , serif;">Pierce all over with a fork and rub it liberally with sea salt. Place it in a slow cooker and pour the liquid smoke evenly over the roast. Cook on low for 8-12 hours (I did mine for 10 hours). </span></div>
<div style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "georgia" , "times new roman" , serif;">Once it's done shred the entire thing up right in the crockpot (this is where you could trim some of the fat you notice too as you are shredding), add a bag of spinach and stir it all together. Cover and cook 5-10 more minutes or until the spinach is wilted. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Serve over rice.</span></div>
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Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com1tag:blogger.com,1999:blog-3804691947464588506.post-41795324377605112832014-04-24T19:13:00.003-07:002017-01-19T19:02:48.993-08:00Green Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYd-BUj0byY9aEyaGhQNwKAV3zy6Shferv4gURaK1hz8JFemewBVKb6ZYxKZvxEwUQ_TyeVzFf8rI9fL9FzlYdecfLEPyXGe36QFnG3-AEkwuba1kzdjAvtTZmYptgmOeu2GhioYRn-rY/s1600/DSC_0164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYd-BUj0byY9aEyaGhQNwKAV3zy6Shferv4gURaK1hz8JFemewBVKb6ZYxKZvxEwUQ_TyeVzFf8rI9fL9FzlYdecfLEPyXGe36QFnG3-AEkwuba1kzdjAvtTZmYptgmOeu2GhioYRn-rY/s1600/DSC_0164.JPG" width="267" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">My sister made me this smoothie while my kids and I were visiting over Spring Break and I fell in love. I know green smoothies are not "new" by any means, but all the ones I have tried taste like straight veggies. The secret ingredient she uses is <i>unfiltered </i>apple juice. I have to make it at least 3 times a week, so yummy!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Green Smoothie</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Recipe from my sister Brooke</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">makes 2 servings (for 1 just cut it in half)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 cups raw unfiltered apple juice</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 BIG (heaping over) handfuls of spinach </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 BIG handful of kale</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1-1 1/2 cups of frozen fruit mix (strawberries, pineapple, mango, peaches) </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Start with your apple juice in the blender followed by the spinach. Mix until it's pureed, then add the kale. Mix until pureed really well. Then add your frozen fruit mix and blend until smooth. If you like it more liquid, use 1 cup of fruit. If you like it really thick use 1 1/2 or more cups of the fruit. Enjoy!</span></div>
<br />Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-38071861726025398112014-03-19T12:28:00.001-07:002017-01-19T19:03:01.201-08:00Egg and Dairy Free Pudding<div style="text-align: center;">
<img alt="Dairy Free, Egg Free Chocolate Pudding" src="http://www.melskitchencafe.com/wp-content/uploads/2014/02/pudding2.jpg" height="320" width="212" /></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This is not my recipe, but since I have made it twice in the past week I figured I better share it with you all....I couldn't resist the urge :)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Absolutely delish! My kids can't get enough. (me either!)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Incredible Chocolate Pudding</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Recipe from Mel @ <a href="http://www.melskitchencafe.com/2014/02/incredible-chocolate-pudding-dairy-egg-and-gluten-free.html">melskitchencafe</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Makes 5 (1/2 cup each) servings</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup granulated sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp cocoa powder, Dutch-process or natural, unsweetened</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp cornstarch</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups dark chocolate almond milk </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup creamy peanut butter (see note)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp vanilla extract</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">sliced bananas for serving, optional</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">In a medium saucepan, whisk together the sugar, cocoa powder and cornstarch. Slowly pour in the almond milk and whisk to combine.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Cook over medium heat, whisking constantly until the pudding begins to bubble. Cook two minutes longer (while it boils and bubbles). The mixture will be thick but pourable and will set up more while it chills.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Take the saucepan off the heat and whisk in the peanut butter and vanilla.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Pour the pudding into a bowl and cover with plastic wrap, pressing directly to the surface to avoid a skin forming. Refrigerate until well-chilled, 3-4 hours.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Serve with sliced bananas (optional).</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Note from Melanie:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">"</span><span style="background-color: white; color: #414042; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; font-style: italic; line-height: 16.799999237060547px;">The pudding is already egg-, dairy- and gluten-free. For my peanut-free friends, try subbing in soy butter or sun butter for the peanut butter. As noted above in the post, I couldn't resist trying a non-peanut butter version today (2/22/14) since many of you asked about it. Here's the result: the cooked and chilled pudding without the peanut butter was really good! It was definitely missing that element of creaminess the peanut butter gives, but honestly, I loved it. It wasn't quite as thick as the peanut butter version so I would suggest upping the cornstarch to 2 1/2 or 3 tablespoons if you are leaving out the peanut butter. Remember to let it boil and bubble (stirring constantly!) for a good 2-3 minutes to help it get as thick as possible. It will still be slightly runny when pouring into a bowl but will thicken up considerably upon chilling."</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><br />
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Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-49547717190784371932014-01-23T12:21:00.000-08:002014-01-23T12:21:31.517-08:00Oatmeal Chocolate Chip Cookies<h3 class="post-title entry-title" style="background-color: white; background-image: url(http://www.leeloublogsimages.com/Layouts/2010/Homestead%20Harvest/HomesteadStretchStaples2col.png); background-position: 50% 100%; background-repeat: no-repeat no-repeat; border-bottom-color: rgb(179, 131, 83); border-bottom-style: dotted; border-bottom-width: 0px; font-size: 22px; line-height: 22px; padding: 20px 0px 25px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcGzpD-Ip_oeZCfoRCiAAGZ4AHlQbrM_rZtiz2wTW2Emhr3O3rHohvFbMGc65-WsvAEjo3t28J_JXPjeIjYWA1fBXCs7xG8iE-n0WCiLJSeHeuIhq6oagmar07aAhmwsTwGU1g74fLnlM/s1600/DSC_0154.JPG" imageanchor="1" style="font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 1.6em; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcGzpD-Ip_oeZCfoRCiAAGZ4AHlQbrM_rZtiz2wTW2Emhr3O3rHohvFbMGc65-WsvAEjo3t28J_JXPjeIjYWA1fBXCs7xG8iE-n0WCiLJSeHeuIhq6oagmar07aAhmwsTwGU1g74fLnlM/s400/DSC_0154.JPG" hea="true" height="267" style="border: 0px solid rgb(255, 255, 255); padding: 4px;" width="400" /></a></h3>
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<span style="font-family: Georgia, Times New Roman, serif;">These really are the best oatmeal cookies ever! Just make sure you don't cook them too long....like as in take them out when they still look a bit undercooked rather than getting brown or you will end up with the traditional super thin crunchy oatmeal cookie. Mine take exactly 12 minutes at which point the edges are just barely starting to look golden. After they sit on the cooling rack for a few minutes on the baking sheet they are perfect. These are soft and DELICIOUS! My favorite is that the dough keeps in the fridge for a week, so I can make some each day during the week fresh- yum :)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Another note- I have been experimenting with coconut oil and have been using it exclusively in <a href="http://www.dairyfreetriedandtrue.blogspot.com/2009/01/my-famous-chocolate-chip-cookies-well.html">these chocolate chip cookies</a> although I haven't tried it with this recipe yet. I will update it when I do, but definately comment if you do try that!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><strong>Oatmeal Chocolate Chip Cookies</strong></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe from <em>Sept 2011 Family Circle Magazine</em></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 sticks dairy free margarine (or butter), at room temperature</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup granulated sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup light-brown sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 large egg, at room temperature</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 large egg yolk, at room temperature</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp vanilla extract</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups all-purpose flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup quick-cooking or old-fashioned rolled oats (I use old fashioned)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking soda</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 1/2-2 cups diary free chocolate chips (or milk chocolate or semi-sweet)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat oven to 325. Place margarine and sugars in a bowl and beat until smooth and creamy. Add the egg, egg yolk and vanilla, one at a time, beating well between additions.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Place flour, oats, baking powder, baking soda and salt in a seperate bowl; mix well and add to the butter mixture. Beat until everything is well incorprated. Scrape down the sides of the bowl, add the chocolate chips and beat again. You can cover and refrigerate up to one week.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Form the dough into about tablespoon size round balls and place them about 2 inches apart on a cookie sheet. </span><span style="font-family: Georgia; font-size: 14px; line-height: 1.6em;">Transfer to 325 degree oven and bake until the cookies begin to brown at the edges, around 12 minutes. Cool on the cookie sheet.</span></div>
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Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-51337302244449831492014-01-23T12:08:00.001-08:002017-01-17T17:49:07.526-08:00Crockpot Salsa Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUWVlJXLzPOfiq6KnEqIhOK6P_XMDnqQXTC4hDHYeAFTZr7WihDHoHNimhyphenhyphenHkrz3S14o2aGPwITVZsvBYlsEFflxV24g6B7XEWNJo7wM9FuT8ZFaez1JybiGIHQ0X1zRq0vOVsa3IxhM/s1600/thumbnail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUWVlJXLzPOfiq6KnEqIhOK6P_XMDnqQXTC4hDHYeAFTZr7WihDHoHNimhyphenhyphenHkrz3S14o2aGPwITVZsvBYlsEFflxV24g6B7XEWNJo7wM9FuT8ZFaez1JybiGIHQ0X1zRq0vOVsa3IxhM/s1600/thumbnail.jpg" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This is super easy, but just in case any of you are missing out I had to share it. My sister always uses frozen chicken breasts, which makes it even easier. I have done it both ways, frozen and fresh. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Crockpot Salsa Chicken</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Recipe from my sister Candice</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Chicken breasts, thawed or frozen (any amount)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Jar of salsa (your favorite kind)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Place frozen chicken breasts into crockpot. Pour enough salsa in to cover the chicken and cook on low about 8-10 hours (less if they weren't frozen) or until the chicken is done. Tear apart with a fork. You can use the chicken to make salads similar to Cafe Rio, do hard or soft chicken tacos, quesadillas, or anything! </span></div>
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<br />Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-17978280652114268232013-10-24T20:36:00.000-07:002017-01-19T19:14:24.596-08:00Bruschetta with Balsamic Drizzle<div style="text-align: center;">
<span style="color: #1a222a; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px; line-height: 20px;">I posted this on my sister's site today, but it's just too good not to share with the dairy free world! The original recipe called for just a 1/4 cup of parmesan cheese, and I know it is just as delicious without any cheese, so here you go! Heaven! Seriously, I could eat it every day! :)</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiML2rX_6oOHqbM0nvnV4UHZGwktyE9Yk2973lOFtrUKyYdaryF_nQUMX5cD8yPv1YmmINditLMWEd4L4f6aL1OzkrGMwNQBT6ucUHiEK0aGEU5vHahkU_7W96dA_BAwG7luItzOo-v1M0/s1600/DSC_0740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiML2rX_6oOHqbM0nvnV4UHZGwktyE9Yk2973lOFtrUKyYdaryF_nQUMX5cD8yPv1YmmINditLMWEd4L4f6aL1OzkrGMwNQBT6ucUHiEK0aGEU5vHahkU_7W96dA_BAwG7luItzOo-v1M0/s400/DSC_0740.JPG" width="400" /></span></a></div>
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<span style="color: #1a222a; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px; line-height: 20px;">A few notes: I used a grande ciabatta baguette from Sams Club, but any of those baguette type of breads will work. Last night for dinner I sliced the entire baguette, but for the leftovers today I cut off a 6 inch piece and then sliced it lengthwise. I'm telling you this because if you like your bread really thick-do it this way, and if you like thinner bread and heavy on the tomatoes-slice a bunch of thin slices. (If you are confused I have a pic at the end to show the difference). Also only make as much as you will eat because the bread will go soggy. So make what you want and then put the rest of the tomato mixture in the fridge and when you want more, pull it out and slice up more bread. The drizzle is quite rich so use it sparingly (but it is amazing!), and next time I'm going to half the below recipe because I had way too much. Even though it says to drizzle before you toast, next time I will drizzle after so that it looks fancy on the serving platter. :)</span></span></div>
<span style="background-color: white; color: #1a222a; font-size: 15px; font-weight: bold; line-height: 20px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span><span style="background-color: white; color: #1a222a; font-size: 15px; font-weight: bold; line-height: 20px;"><span style="font-family: "georgia" , "times new roman" , serif;">Bruschetta with Balsamic Drizzle:</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Recipe adapted from</span><span style="background-color: white;"> </span><a href="http://www.neighborjulia.com/2011/12/brushetta-with-balsamic-drizzle.html" style="background-color: white;"><span style="color: black;"><i>Neighbor Julia</i></span></a></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><span style="color: #1a222a; font-size: 15px; font-style: italic; line-height: 20px;">Bruschetta:</span><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><span style="color: #1a222a; font-size: 15px; line-height: 20px;">6 roma tomatoes- chopped (firmer tomatoes are better for this recipe)</span><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><span style="color: #1a222a; font-size: 15px; line-height: 20px;">1/3 cup chopped fresh basil</span><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><span style="color: #1a222a; font-size: 15px; line-height: 20px;">2 cloves fresh garlic (use the real thing! minced)</span><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><span style="color: #1a222a; font-size: 15px; line-height: 20px;">2 T. Balsamic Vinegar</span><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><span style="color: #1a222a; font-size: 15px; line-height: 20px;">1 T olive oil</span><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><span style="color: #1a222a; font-size: 15px; line-height: 20px;">salt and pepper (to taste)</span><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><span style="color: #1a222a; font-size: 15px; line-height: 20px;">1 long skinny baguette sliced thinly (I used chibata, but sour dough or any would work)</span></span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><span style="color: #1a222a; font-size: 15px; line-height: 20px;">Mix all ingredients (except for bread) in a medium sized bowl. Allow to chill in fridge for at least 2 hours for best flavor. (I like to make mine a day ahead if I have time). When ready to serve slice bread and toast bread slightly in oven. Top each piece of toast with bruschetta, drizzle recipe below, and toast again. </span><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><span style="color: #1a222a; font-size: 15px; line-height: 20px;"><i>Balsamic Drizzle:</i></span></span></span><br />
<span style="background-color: white; color: #1a222a; font-size: 15px; line-height: 20px;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup firmly packed brown sugar</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #1a222a; font-size: 15px; line-height: 20px;">1/2 cup balsamic vinegar</span><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><span style="color: #1a222a; font-size: 15px; line-height: 20px;">1 T. corn starch</span><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><br style="color: #1a222a; font-size: 15px; line-height: 20px;" /><span style="color: #1a222a; font-size: 15px; line-height: 20px;">Stir all ingredients together in a small saucepan. Boil until slightly thickened (add extra corn starch if needed). Let cool 5 min. or until thickened to consistency you would like (don't let it get too thick). Drizzle over bruschetta and toast. Enjoy!</span></span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span><br />
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Hopefully you can tell the difference between the slices- the first is for a thinner, more traditional bruschetta</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8m0y_W0ECZ20bMLAskOTc9cV4yz5XNEHFiRRhFPS6ySoeoGFAD4Oj95Uih9nLWeUAmnle4BZ4S3LW4yOG0jz-lP1n7liPVkFd1pRisbicRgI2Y-WJqE3_MFEbXOru1AajD68Q-0LWMY/s1600/DSC_0738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8m0y_W0ECZ20bMLAskOTc9cV4yz5XNEHFiRRhFPS6ySoeoGFAD4Oj95Uih9nLWeUAmnle4BZ4S3LW4yOG0jz-lP1n7liPVkFd1pRisbicRgI2Y-WJqE3_MFEbXOru1AajD68Q-0LWMY/s320/DSC_0738.JPG" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This one is for a thicker bread- slicing the baguette lengthwise and opening it up</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpEQ5Qb5UhDH6BTgXK4EiffJb-eHum5blggAYXdEQSGzRUu_r_ZqbPG9BO6BNtBNjhKxXHR_nbDDxhxlvfMjw9kfPxeWHodU_FIEFQvcb8_QglCvW7UWbeg8l9EbNGtcGfmA9EKDQWLo/s1600/DSC_0741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpEQ5Qb5UhDH6BTgXK4EiffJb-eHum5blggAYXdEQSGzRUu_r_ZqbPG9BO6BNtBNjhKxXHR_nbDDxhxlvfMjw9kfPxeWHodU_FIEFQvcb8_QglCvW7UWbeg8l9EbNGtcGfmA9EKDQWLo/s320/DSC_0741.JPG" width="320" /></a></div>
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Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-33797466000213030792013-09-15T19:26:00.000-07:002017-01-19T19:09:22.865-08:00Easy 10 Minute Breadsticks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjNzSC-a_GgVwndw5c-l2atlmUX2e1OZM4br1jsVbQBl_Aa2G4OVtHcRCyxbYFdbQ1gR0QeKOg7JiU-4x3A8hP17SfoMmDzx_EYimcix5FLxHshy_83hf3uEhUwstIL5Ncqy_MPTwf5dA/s1600/DSC_0965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjNzSC-a_GgVwndw5c-l2atlmUX2e1OZM4br1jsVbQBl_Aa2G4OVtHcRCyxbYFdbQ1gR0QeKOg7JiU-4x3A8hP17SfoMmDzx_EYimcix5FLxHshy_83hf3uEhUwstIL5Ncqy_MPTwf5dA/s400/DSC_0965.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">My neighbor gave me this recipe a while back, and I just love how they take just a few minutes to throw together. I have a lot of bread stick recipes around that are really yummy, but 10 minutes, really? I can get these finished at the same time as my pasta cooks...pretty awesome! Because who has time to wait for things to rise when there are hungry children involved right?</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ten Minute Breadsticks</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">from my neighbor Tonya's sister Nicki :)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups warm water</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp yeast</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Stir together and let sit for a few minutes</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />Add:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp salt</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4-5 cups flour (white or wheat)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 400. Just mix it until it forms a nice dough and then roll it out right onto a greased cookie sheet. Add butter and garlic salt and anything you want. I always add rosemary to mine. Then take your pizza cutter and cut them into pieces before popping them into the oven. No rise time or anything, they will come up in the oven. Bake at 400 for 8-10 minutes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">(This picture shows how I cut mine after I roll it onto the cookie sheet)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvktR6Ox4u3Ft7BO-FWMTs_X5ObuEnlY0vHVXjsxL-yxof5ah1UKHuHBifK1PBFqWjBmpegRaFunNUiAZCIk42Qdq7DOnNkC9rywn54WXUni2oMWD4de_0DVV0WlcP-_DUkfEryUnYi9CO/s1600/DSC_0964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvktR6Ox4u3Ft7BO-FWMTs_X5ObuEnlY0vHVXjsxL-yxof5ah1UKHuHBifK1PBFqWjBmpegRaFunNUiAZCIk42Qdq7DOnNkC9rywn54WXUni2oMWD4de_0DVV0WlcP-_DUkfEryUnYi9CO/s400/DSC_0964.JPG" width="400" /></a></div>
Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com1tag:blogger.com,1999:blog-3804691947464588506.post-16642500296530081122013-08-09T09:52:00.000-07:002017-01-19T19:17:00.998-08:00Caramelized Sweet Potatoes and Peaches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHWJDlDvW8U9GjGRA8fbrjRt4wLXVGfJJKLRdfdK3c5Xym-7615LziYuFxwPvqmbGCpvSr52quCfZDg5jY50pwPeLRBiD_l2ig0sfQRfQCzAYIvtbaFEZz9HiuT4-TO6ATs6E70c8AyWX/s1600/DSC_0908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHWJDlDvW8U9GjGRA8fbrjRt4wLXVGfJJKLRdfdK3c5Xym-7615LziYuFxwPvqmbGCpvSr52quCfZDg5jY50pwPeLRBiD_l2ig0sfQRfQCzAYIvtbaFEZz9HiuT4-TO6ATs6E70c8AyWX/s400/DSC_0908.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This side dish kind of stole the show at dinner the other night. :) I'm thinking it should replace the nasty sweet potato casserole dish at Thanksgiving in so many homes (sorry I'm not a fan of the casserole!) Super yummy and the peach and sweet potato flavors were great together! Definitely going to be a regular side dish around here!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Caramalized Sweet Potatoes and Peaches</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Recipe from Daphne Oz in <i>Relish</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Serves 2-3</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp organic coconut oil, melted</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp pure maple syrup, room temperature (it will make the oil go solid if it's too cold)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp ground cinnamon</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">iodized salt</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 medium sweet potato, scrubbed and cut into 1 inch chunks (the orange variety)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 medium peaches, pitted and sliced into 4 wedges each (I only had canned I just made sure I strained them really well)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 medium sweet onion, peeled and quartered (I used about 1/2 an onion)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 450. In a small bowl, whisk the coconut oil, syrup, cinnamon, and salt. Put the potato and peaches in 2 separate bowls. Pour three-quarters of the syrup mixture over the sweet potato and one-quarter over the peaches and toss. Spread the potato in an even layer in a large baking dish and roast for 10 minutes. Toss and roast for 5 more minutes. Add the onion and roast for 15 minutes. Toss the potato and onion, add the peaches in an even layer, and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com2tag:blogger.com,1999:blog-3804691947464588506.post-51671968861805921362013-06-27T22:02:00.002-07:002017-01-19T19:18:01.657-08:00Chicken and Bacon Shish Kabobs<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">I just posted these on my <a href="http://www.foursisterskitchens.blogspot.com/">other cooking blog</a> that my sisters and I share, but I couldn't resist double posting them just because they are absolutely divine! And best of all- dairy free!! :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-nv-evAQIC3C1yP7Qluh1QGtppasJAovkMf5-RZ-id5QJsN4DrCQVN90G1m1qpa8cNyRp2Sj1xbynSZAoej7acK0cV6PlrBDkNAN3X0xaOkQj1ffGcsvb9tPAGiGe4vo-kk8o7IVAGQH/s1600/DSC_0358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-nv-evAQIC3C1yP7Qluh1QGtppasJAovkMf5-RZ-id5QJsN4DrCQVN90G1m1qpa8cNyRp2Sj1xbynSZAoej7acK0cV6PlrBDkNAN3X0xaOkQj1ffGcsvb9tPAGiGe4vo-kk8o7IVAGQH/s400/DSC_0358.JPG" width="400" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Oh my goodness these are heaven! The bacon makes the chicken so moist and tender. If you have done kabobs before you know that sometimes the meat can be dry, but not these beauties, and it's because of the bacon (so don't skip that step!) My daughter who is the pickiest eater on the planet even eats them up! I have been doing pineapple, mushrooms and bell peppers, but you can really use anything you like, that's what makes skewers/kabobs so much fun. This is definitely going to be a summer favorite! I have already made them 3 times in 2 weeks, 2 of the times for big parties. Also I use turkey bacon because it's what our family likes.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Chicken and Bacon Shish Kabobs</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe adapted from <i><a href="http://allrecipes.com/recipe/chicken-and-bacon-shish-kabobs/">allrecipes.com</a></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.98px;">Mine made 8-10 big skewers</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.98px;"></span></span> </div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.98px;">1/4 cup soy sauce</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.98px;">1/4 cup apple cider vinegar</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.98px;">2 Tbsp honey</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.98px;">2 Tbsp canola oil</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.98px;">10 large mushrooms, cut in half</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.98px;">2 green onions, minced</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.98px;">1 pound boneless skinless chicken breasts, cut into chunks</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.98px;">1/2 pound turkey bacon slices, cut in half lengthwise (or regular bacon)</span></span><br />
<span style="font-family: Georgia;">canned pineapple</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.98px;">2 bell peppers, any variety </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.98px;">skewers (if you use wooden be sure to soak them in water at least 20 minutes)</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.98px;">In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil and green onions. Place the mushrooms and chicken each into a bowl or a ziplock and pour the mixture over, and stir to coat. You can marinade them together, but I found it to be a pain when you are picking through to skewer them; it's easier to separate them. Cover and marinate in the fridge at least 1 hour, 2 or 3 is better. Preheat grill for high heat. Remove the mushrooms and chicken from the marinade and shake off excess. (I just strained them over a saucepan). Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 10 minutes; set aside.<br />Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves, bell peppers and pineapple chunks. Lightly oil the grill and arrange skewers. Cook about 7 minutes, brush with some of the remaining soy sauce mixture, flip them over and brush again. Grill about 7 more minutes. Done when bacon is crisp and chicken juices run clear.</span></span></div>
Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0tag:blogger.com,1999:blog-3804691947464588506.post-21367470515294777432013-06-14T12:23:00.001-07:002013-06-14T12:23:15.621-07:00Chocolate Fudge Pops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnDgj6u1noU1mmqKFqWquOFriacfGlbF-cDNNlKskAcKbLip6q04LXnmn2xK-78FOFq3DlS9jOA7c28riDYRpea_W4M979N-378mSAdv2Z3WM-ArNyzu1J8AixMa9gqjizpfe_YiL7VLP/s1600/DSC_0274+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnDgj6u1noU1mmqKFqWquOFriacfGlbF-cDNNlKskAcKbLip6q04LXnmn2xK-78FOFq3DlS9jOA7c28riDYRpea_W4M979N-378mSAdv2Z3WM-ArNyzu1J8AixMa9gqjizpfe_YiL7VLP/s400/DSC_0274+(2).JPG" width="322" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Welcome in summer with these yummy chocolate fudge pops! What more can I say? :) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Chocolate Fudge Pops</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe from Daphne Oz <i>Relish</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Makes 6</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">13 ounce can original or "lite" coconut milk, shaken</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 Tbsp unsweetened cocoa powder (make sure your brand is dairy free)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp raw honey</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp pure vanilla extract</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Blend all the ingredients until smooth and pour the mixture into ice pop molds. Freeze at least 2 hours. Loosen by running the molds under warm water. Enjoy!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">*A few notes*</span></div>
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<span style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">I used regular coconut milk and they came out to be about 145 calories each. If you don't have Popsicle molds you can use any little cups around the house. I used pixie cups and they were really easy to peel off once frozen except for the bottoms- I had to use a knife for that part. I used thick popsicle sticks and cut them in half lengthwise so I only needed 3 sticks.</span></span></div>
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<br />Nicolehttp://www.blogger.com/profile/16174760463691512036noreply@blogger.com0