tag:blogger.com,1999:blog-59273799906795582002024-03-13T22:56:28.507-05:00Kristi in the KitchenResurrecting the Great American Family Dinner for Generation Y and its new generation of cooks!Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.comBlogger304125tag:blogger.com,1999:blog-5927379990679558200.post-88239292359407733072016-10-06T12:01:00.000-05:002016-10-06T12:01:33.434-05:00Tomato & Avocado Salad<div style="text-align: center;">
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<a href="https://4.bp.blogspot.com/-pZfCc_ZtKqU/V_aCPQNFjWI/AAAAAAAADLY/E2T3VCYc0JYSbjutC00wn9-2LZX_imRpwCLcB/s1600/IMG_4974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-pZfCc_ZtKqU/V_aCPQNFjWI/AAAAAAAADLY/E2T3VCYc0JYSbjutC00wn9-2LZX_imRpwCLcB/s320/IMG_4974.JPG" width="320" /></a></div>
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This is a good use of fresh summer vegetables. If you can still get good tomatoes, this would be a lovely transitional salad to have with grilled chicken or steaks this month.</div>
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<strong><u>Recipe Notes</u></strong></div>
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For the champagne vinaigrette, I like Girard's light champagne vinaigrette.</div>
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<strong><u>Ingredients</u></strong></div>
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Large tomatoes (preferably heirloom), sliced</div>
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Grape tomatoes (preferably mixed colors), sliced in half</div>
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1 avocado, thinly sliced lengthwise</div>
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1/4 red onion, thinly sliced into strips</div>
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Champagne vinaigrette (store bought or homemade)</div>
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Chopped tarragon</div>
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Salt & pepper to taste</div>
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<strong><u>Instructions</u></strong></div>
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1. Arrange large tomato slices on a plate, followed by the avocado slices.</div>
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2. Scatter grape tomatoes and red onion slices over plate and sprinkle with tarragon, salt, and pepper.</div>
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3. Drizzle with champagne vinaigrette and serve.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-9213840959567318542016-10-06T11:50:00.001-05:002016-10-06T11:50:18.801-05:00(Almost) Ina Garten's Roasted Eggplant Spread<div align="center">
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<a href="https://1.bp.blogspot.com/-yG17ymP2BUk/V_Z99S9qegI/AAAAAAAADLM/WqPUfi98PZApJzXBrqY-LyyXUiSpa_htQCLcB/s1600/IMG_5710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-yG17ymP2BUk/V_Z99S9qegI/AAAAAAAADLM/WqPUfi98PZApJzXBrqY-LyyXUiSpa_htQCLcB/s320/IMG_5710.JPG" width="320" /></a></div>
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I don't like eggplant at all....I would never order it in a restaurant. Somehow, though, I love this dip. And it is essentially made of vegetables (with very little added oil and no cheese or other added fats) so it's a pretty healthy appetizer. I have adapted this recipe slightly from Ina Garten's original recipe (found <a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe.html" target="_blank">here</a>) that was included in her original Barefoot Contessa cookbook.</div>
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<strong><u>Recipe Notes</u></strong></div>
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This recipe takes some time because of the prep time and roasting time, but once the vegetables are out of the oven, the only work is done in your food processor and it is quick! Serve with Wheat Thins or vegetables.</div>
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<strong><u>Ingredients</u></strong></div>
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<li><div style="text-align: justify;">
1 medium eggplant (peeled and cut into one-inch cubes)</div>
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2 red bell peppers (seeded and cut into one-inch cubes)</div>
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1 red onion (peeled and cut into one-inch cubes)</div>
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2 garlic cloves, minced</div>
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<li><div style="text-align: justify;">
2 tbsp. olive oil</div>
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<li><div style="text-align: justify;">
3 tbsp. tomato paste</div>
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<li><div style="text-align: justify;">
Salt & pepper to taste</div>
</li>
</ul>
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<strong><u>Instructions</u></strong></div>
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1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.</div>
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2. Toss eggplant, bell peppers, and red onion in a large bowl with the garlic, olive oil, salt, and pepper. Spread the vegetables on a baking sheet.</div>
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3. Roast for 45 minutes or until the vegetables are slightly charred and soft. Toss once during cooking.</div>
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4. Cool vegetable mixture slightly and place in a food processor.</div>
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5. Add tomato paste and pulse until blended and chunky.</div>
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6. Taste for seasonings and add salt and pepper as needed.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-55252436729036301882016-06-20T16:32:00.001-05:002016-06-20T16:32:59.567-05:00Creamy Avocado Basil Pesto<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-0sSbUFmwCYI/V2he2K9kcFI/AAAAAAAADII/7Zrit3-O_lMzsCfnfiSpN1KSVAuz72LDQCLcB/s1600/IMG_4716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-0sSbUFmwCYI/V2he2K9kcFI/AAAAAAAADII/7Zrit3-O_lMzsCfnfiSpN1KSVAuz72LDQCLcB/s320/IMG_4716.JPG" width="320" /></a></div>
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I found this recipe on Pinterest (original recipe credit to Ambitious Kitchen) and I modified it slightly. The original recipe may be found <a href="http://www.ambitiouskitchen.com/2015/04/lightened-up-pesto-a-recipe-for-creamy-avocado-basil-pesto/" target="_blank">here</a>. This was a great topping for grilled chicken and would likely work with several other meats as well. It is creamy and tastes like a pesto, but there is no oil, so the result is better for you!</div>
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<b>CREAMY AVOCADO BASIL PESTO</b></div>
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<b><u>Recipe Notes</u></b></div>
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The original recipe calls for pine nuts, but I used walnuts instead. I also used more avocado than the original recipe called for, which made it extra creamy. The original recipe also called for the cook to stir in the Parmesan at the end. I added it to the food processor instead.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>1 cup packed fresh basil leaves</li>
<li>1 large ripe avocado</li>
<li>2 garlic cloves, minced</li>
<li>2 tbsp. walnuts</li>
<li>1 tbsp. fresh lemon juice (about 1/2 lemon)</li>
<li>3 tbsp. water, plus more to thin if desired</li>
<li>1/4 c. grated Parmesan cheese</li>
<li>Salt and pepper, to taste</li>
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<b><u>Instructions</u></b></div>
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1. Place first five ingredients in a food processor and pulse until chopped and roughly combined.</div>
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2. Add 3 tbsp. water and process until smooth. Add more water at this stage, if needed, to achieve desired consistency.</div>
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3. Add Parmesan cheese and pulse until combined.</div>
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4. Store in an airtight container (or sealed mason jar) and refrigerate. Pesto will keep for a few days in fridge if properly stored on the front end.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-91049884840877258192016-04-04T10:12:00.000-05:002016-04-04T10:12:20.969-05:00Frankie's Topping-for-Anything<div style="text-align: center;">
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<a href="https://2.bp.blogspot.com/-eOUEujvoQSk/VwKC_TqcjlI/AAAAAAAACzA/utK8vPW6T9wvHoCi7GXMtgbIS4rAsoiWg/s1600/IMG_4823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-eOUEujvoQSk/VwKC_TqcjlI/AAAAAAAACzA/utK8vPW6T9wvHoCi7GXMtgbIS4rAsoiWg/s320/IMG_4823.JPG" width="320" /></a></div>
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I have slightly adapted this recipe, which I found in InStyle Magazine, as noted below. Credit for original recipe goes to New Yorker Frank Castronovo of Frankie's Spuntino and Frankie's 457 fame.</div>
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<b>FRANKIE'S TOPPING-FOR-ANYTHING</b></div>
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<b><u>Recipe Notes</u></b></div>
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I modified this from the original recipe by cutting the olive oil in half and swapping red onions for white onions. I put my tomatoes on small, individual beds of arugula tossed with a little Wishbone balsamic vinaigrette.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li style="text-align: justify;">1/4 c. extra-virgin olive oil</li>
<li style="text-align: justify;">1/4 c. pitted Castelvetrano olives, chopped</li>
<li style="text-align: justify;">2 tbsp. brined capers, rinsed and chopped</li>
<li style="text-align: justify;">1/4 c. finely-chopped red onion</li>
<li style="text-align: justify;">1/4 c. loosely-packed small basil leaves, chopped</li>
<li style="text-align: justify;">1/4 c. loosely-packed flat-leaf parsley, chopped</li>
<li style="text-align: justify;">1/4 tsp. crushed red pepper</li>
<li style="text-align: justify;">Sea salt</li>
<li style="text-align: justify;">Heirloom tomatoes, sliced thick</li>
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<b><u>Instructions</u></b></div>
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1. Combine all ingredients through crushed red pepper in a bowl.</div>
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2. Season to taste with sea salt and toss.</div>
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3. Arrange tomato slices on a platter and season with salt and black pepper. Spoon olive topping over tomatoes and serve.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-29713593688424578812016-04-03T10:26:00.000-05:002016-04-04T10:26:38.361-05:00Stuffed Jumbo Shells<div style="text-align: center;">
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<a href="https://1.bp.blogspot.com/-mRVZBxfErLo/VwKEelWbDFI/AAAAAAAACzM/H5IGfXAHfhEP4jwk1yAIfTjLPTwRTGqdQ/s1600/IMG_4758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-mRVZBxfErLo/VwKEelWbDFI/AAAAAAAACzM/H5IGfXAHfhEP4jwk1yAIfTjLPTwRTGqdQ/s320/IMG_4758.JPG" width="240" /></a></div>
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I found this recipe in a Taste of Home monthly edition and made some modifications to make it healthier. Comes together quickly once the jumbo shells are cooked!</div>
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<b>STUFFED JUMBO SHELLS</b></div>
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<b><u>Recipe Notes</u></b></div>
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The original recipe calls for much more cheese. I also used Aidell's fully-cooked refrigerated chicken meatballs, while the original recipe calls for frozen (beef) Italian meatballs.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>Jumbo pasta shells (one package)</li>
<li>Aidell's fully-cooked chicken meatballs (refrigerated section of grocery store)</li>
<li>Bottled marinara sauce of choice</li>
<li>4 oz. shredded part-skim mozzarella (approximately 1/2 package)</li>
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<b><u>Instructions</u></b></div>
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1. Preheat oven to 350 degrees.</div>
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2. Cook pasta shells according to package directions. Rinse in cold water and drain.</div>
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3. Stuff one meatball in each cooked shell. Arrange in a greased 9x13 baking dish.</div>
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4. Top with marinara and shredded cheese.</div>
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5. Bake 25-30 minutes or until cheese is bubbly and melted.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-61121232254766035502016-04-02T10:33:00.000-05:002016-04-04T10:33:52.677-05:00Spinach & Vidalia Onion Dip<br />
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<a href="https://4.bp.blogspot.com/-NS9ZG_FlA60/VwKH-qNLmqI/AAAAAAAACzY/Pelu1mvVmyI7RT0JWb3N122FrwY1hSJkA/s1600/IMG_4826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-NS9ZG_FlA60/VwKH-qNLmqI/AAAAAAAACzY/Pelu1mvVmyI7RT0JWb3N122FrwY1hSJkA/s320/IMG_4826.JPG" width="320" /></a></div>
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This recent Southern Living recipe is a different spin on a traditional spinach dip. The caramelized onions make it sweeter. Serve with blue corn tortilla chips or other chips and vegetables of choice.</div>
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<b>SPINACH & VIDALIA ONION DIP</b></div>
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<b><u>Recipe Notes</u></b></div>
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I decreased the butter from the original recipe. You can also use any sweet onion (such as 1015's) if Vidalias are not available.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>2 tbsp. butter</li>
<li>4 c. chopped Vidalia onions (about 2 large)</li>
<li>5 oz. package fresh baby spinach, coarsely chopped</li>
<li>1 tsp. kosher salt, divided</li>
<li>1/2 tsp. black pepper, divided</li>
<li>16 oz. container sour cream</li>
<li>2 tbsp. chopped fresh chives</li>
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<b><u>Instructions</u></b></div>
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1. Melt butter in a large non-stick skillet over medium heat.</div>
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2. Add onions and cook, stirring often, until golden and very tender (20-30 minutes).</div>
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3. Add chopped spinach, stirring until wilted.</div>
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4. Sprinkle with half of salt and pepper. Remove from heat and let stand for 30 minutes.</div>
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5. Stir together onion/spinach mixture, sour cream, and chives. Add remaining salt and pepper.</div>
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6. Cover and chill for 30 minutes or up to 2 days.</div>
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7. Serve with chips and vegetables.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-87122836742819386022016-03-14T14:57:00.000-05:002016-03-14T14:57:31.294-05:00Honey Garlic Chicken<div style="text-align: center;">
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<a href="https://2.bp.blogspot.com/-pcmhkwMJCnE/VucWBDb3zfI/AAAAAAAACqk/DUkcFsUDPYIssQ__6niM3vTe3MSZjLHcA/s1600/IMG_4733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-pcmhkwMJCnE/VucWBDb3zfI/AAAAAAAACqk/DUkcFsUDPYIssQ__6niM3vTe3MSZjLHcA/s320/IMG_4733.JPG" width="320" /></a></div>
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Good low-calorie crock pot recipe. Easy to put together and ready in about four hours.</div>
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<b>HONEY GARLIC CHICKEN</b></div>
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<b><u>Recipe Notes</u></b></div>
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From the blog slenderkitchen.com. Nutritional information below is for chicken only. Does not include information for rice as seen above.</div>
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<b><u>Nutritional Information (per serving - serves 6)</u></b></div>
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201 calories - 1 g. fat - 17 g. carbohydrates - 33 g. protein - 0 g. fiber</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li style="text-align: justify;">2 lb. boneless, skinless chicken breasts, cut into small chunks</li>
<li style="text-align: justify;">3 garlic cloves, minced</li>
<li style="text-align: justify;">3/4 tsp. dried basil</li>
<li style="text-align: justify;">1/3 c. low-sodium soy sauce (Do not use regular. The result is too salty.)</li>
<li style="text-align: justify;">1/3 c. ketchup</li>
<li style="text-align: justify;">1/4 c. honey</li>
<li style="text-align: justify;">1/8 tsp. red pepper flakes</li>
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<b><u>Instructions</u></b></div>
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1. Whisk together garlic, basil, soy sauce, ketchup, and honey.</div>
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2. Add chicken to crock pot.</div>
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3. Pour sauce over chicken and mix everything together.</div>
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4. Cook on low for 3-4 hours or until chicken is cooked through but not dry.</div>
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5. Remove chicken from sauce to a baking sheet covered with foil.</div>
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6. Broil for 5 minutes to create a crispy outside.</div>
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7. Return to sauce and serve over rice.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-86167931358443721662016-03-13T14:47:00.000-05:002016-03-14T14:48:57.593-05:00Mexican Street Corn Dip<div style="text-align: center;">
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<a href="https://3.bp.blogspot.com/-eDpJ58juKVw/VucO1L_MQ6I/AAAAAAAACqU/FtYtRXGsSccW5EjSJKXCt6HBtKq4HGYyQ/s1600/IMG_4730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-eDpJ58juKVw/VucO1L_MQ6I/AAAAAAAACqU/FtYtRXGsSccW5EjSJKXCt6HBtKq4HGYyQ/s320/IMG_4730.JPG" width="320" /></a></div>
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Really excellent dip that I slightly adapted from the blog cookingandbeer.com. Serve with blue corn tortilla chips. They add both good flavor and good crunch to the recipe.</div>
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<b>MEXICAN STREET CORN DIP</b></div>
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<b><u>Recipe Notes</u></b></div>
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The original recipe calls for either fresh corn or thawed frozen corn. I made it with fresh and I think that is likely best. If you buy the cotija cheese in a block use a microplane grater to grate it into the recipe and then also over the top of the finished dish.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li style="text-align: justify;">8 oz. less-fat cream cheese, softened</li>
<li style="text-align: justify;">1/4 c. sour cream</li>
<li style="text-align: justify;">3 tbsp. mayonnaise</li>
<li style="text-align: justify;">1 tsp. ground cumin</li>
<li style="text-align: justify;">1/2 tsp. chili powder</li>
<li style="text-align: justify;">Salt & freshly-ground black pepper to taste</li>
<li style="text-align: justify;">1 tbsp. butter</li>
<li style="text-align: justify;">3 c. corn kernels (approximately 4 ears) cut from the cob or thawed from frozen</li>
<li style="text-align: justify;">1 jalapeno pepper, seeded and finely chopped</li>
<li style="text-align: justify;">2 tbsp. cilantro, finely chopped</li>
<li style="text-align: justify;">2 tbsp. sliced green onions</li>
<li style="text-align: justify;">1/4 c. cotija cheese</li>
<li style="text-align: justify;">Blue corn tortilla chips, for serving</li>
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<b><u>Instructions</u></b></div>
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1. Add softened cream cheese, sour cream, mayonnaise, cumin, chili powder, salt, and pepper.</div>
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2. Beat on low speed until very well-combined and set aside.</div>
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3. Add butter to a large skillet and melt over medium heat. </div>
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4. Add corn and jalapeno. Cook until softened (approx. 10 minutes). </div>
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5. Add cilantro and green onions, cook 1 minute. </div>
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6. Remove vegetables from heat and add to cream cheese mixture. Grate cotija cheese into the mixture and stir well.</div>
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7. Pour dip into a serving bowl. Garnish with additional chili powder, cilantro, green onions, and/or cotija cheese if preferred. Serve immediately and enjoy!</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-115802969981323152016-01-27T10:56:00.001-06:002016-01-27T10:56:53.905-06:00Texas Crock Pot Chili<div style="text-align: center;">
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My husband loved this chili. I was able to put it in the crock pot before work and came home to the whole house smelling wonderfully and dinner (basically) finished. Original recipe credit to Cooking With Melissa.</div>
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<b>TEXAS CROCK POT CHILI</b></div>
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<b><u>Recipe Notes</u></b></div>
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Original recipe post available <a href="http://www.cookingwithmelissa.com/recipe/texas-crock-pot-chili" target="_blank">here</a>.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>2 lbs. lean ground beef</li>
<li>1 small roma tomato, diced</li>
<li>1 small onion, chopped</li>
<li>2 garlic cloves, minced</li>
<li>30-oz can tomato sauce</li>
<li>1/4 c. chili powder (I used more like 2 tbsp.)</li>
<li>2 tsp. ground cumin</li>
<li>1 tbsp. salt & pepper</li>
<li>1/2 cube beef bouillon</li>
<li>1 c. water</li>
<li>4 oz. can chopped green chiles</li>
<li>16 oz. can pinto beans, drained</li>
<li>16 oz. can chili beans in sauce (undrained)</li>
<li>1-2 tbsp. cayenne pepper</li>
</ul>
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<b><u>Instructions</u></b></div>
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1. In a large skiller, heat ground beef and onion until cooked through.</div>
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2. Drain mixture and set aside.</div>
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3. In a slow cooker, combine all ingredients including ground beef and onion. </div>
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4. Stir and cook on low for 6-8 hours.</div>
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5. Serve with sour cream, shredded cheddar cheese, diced avocado, or anything else you like on your chili.</div>
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Note: this is a great recipe to use a Reynolds slow cooker liner for easy cleanup. They are available with the food storage items in your local grocery store.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-58152172630868164232016-01-27T10:33:00.000-06:002016-01-27T10:33:03.199-06:00Greek Baked Ziti<div style="text-align: center;">
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<a href="http://3.bp.blogspot.com/--hhwceAex7I/VqjuCNglGWI/AAAAAAAACZ0/k-IUZ0g-d70/s1600/IMG_4687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/--hhwceAex7I/VqjuCNglGWI/AAAAAAAACZ0/k-IUZ0g-d70/s320/IMG_4687.JPG" width="320" /></a></div>
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As far as pasta casseroles go, this Southern Living recipe seemed pretty nutritionally harmless. It's made with lean ground beef and a reasonable amount of dairy. I tweaked it a bit to make it slightly more healthy. The ingredient list may look a bit daunting below, but most of these items you will already have in your pantry (or can very easily get them from the store).</div>
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<b>GREEK BAKED ZITI</b></div>
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<b><u>Recipe Notes</u></b></div>
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For the milk, I used 2%. You should be able to use skim as a substitute without issue. The original recipe calls for a very large amount of the milk/cheese mixture. I halved this portion in my version and didn't miss any of the milk, butter, and cheese that we did not use. I did not use the entire 8 oz. package of mozzarella indicated below. I used between 4-6 oz. for my dish.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>12 oz ziti pasta, cooked and drained</li>
<li>1 small yellow onion, finely diced</li>
<li>1 tbsp. olive oil</li>
<li>2 minced garlic cloves</li>
<li>1-1/2 lb. lean ground beef</li>
<li>2 15-oz. cans of tomato sauce</li>
<li>1 tbsp. fresh lemon juice</li>
<li>1-1/2 tsp. dried oregano</li>
<li>1 tsp. sugar</li>
<li>1/2 tsp. cinnamon</li>
<li>1-1/2 tsp. kosher salt, divided</li>
<li>1-1/2 tbsp. butter</li>
<li>1-1/2 tbsp. flour</li>
<li>1-1/2 c. milk (I used 2%)</li>
<li>1/2 c. grated Parmesan cheese</li>
<li>1/2 tsp. freshly-ground black pepper</li>
<li>8 oz. package shredded mozzarella</li>
<li>1/3 c. fine dry breadcrumbs</li>
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<b><u>Instructions</u></b></div>
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1. Preheat oven to 350 degrees.</div>
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2. Saute onion in hot oil in a large skillet over medium-high heat until tender (4-5 minutes). Add garlic and saute 30 seconds.</div>
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3. Add beef, stirring occasionally, and cook 5 minutes or until crumbled and browned.</div>
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4. Drain mixture and return to the skillet.</div>
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5. Stir in tomato sauce, lemon juice, oregano, sugar, cinnamon, and 1 tsp. salt. Bring to a simmer over medium-high heat.</div>
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6. Cook and stir occasionally for 2 minutes and remove from heat.</div>
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7. Melt butter in a saucepan over low heat. Whisk in flour and cook, whisking continuously, for 2 minutes. Gradually whisk in milk.</div>
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8. Increase heat to medium and cook, whisking constantly, for 5-7 minutes or until thickened and bubbly.</div>
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9. Stir in Parmesan cheese, pepper, and remaining 1/2 tsp. salt.</div>
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10. Add cooked ziti pasta to cheese sauce mixture, stirring to coat.</div>
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11. Transfer pasta mixture to a lightly-greased 9x13 glass baking dish. Top with beef mixture.</div>
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12. Sprinkle mozarella cheese and breadcrumbs on top of beef mixture.</div>
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13. Bake a 350 degrees for 20 to 25 minutes or until bubbly. (Cheese will be melted.)</div>
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14. Let stand 10 minutes before serving.</div>
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Magazine note: this dish may be fixed ahead and frozen (unbaked) for a future meal. If frozen, let stand 30 minutes before baking, and add 15-20 minutes to the baking time in the oven.</div>
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<a href="http://3.bp.blogspot.com/-FNpK1qN6h9E/VqjuB4IK86I/AAAAAAAACZw/mBGL1_usUyI/s1600/IMG_4690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-FNpK1qN6h9E/VqjuB4IK86I/AAAAAAAACZw/mBGL1_usUyI/s320/IMG_4690.JPG" width="320" /></a></div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-52846463415242227962015-12-01T11:08:00.001-06:002015-12-01T11:08:34.416-06:00Mini BBQ Meatloaves<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-KNWlIXhZwlE/Vl3SdxwJUhI/AAAAAAAABjk/4FuUJ0tDXUI/s1600/IMG_4408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-KNWlIXhZwlE/Vl3SdxwJUhI/AAAAAAAABjk/4FuUJ0tDXUI/s320/IMG_4408.JPG" width="320" /></a></div>
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<b>MINI BBQ MEATLOAVES</b></div>
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Serve this Cooking Light recipe with buttermilk mashed potatoes and a green vegetable or salad. The original magazine version included nutritional information for smashed blue cheese potatoes along with the meatloaf, so I have not included the nutritional information because I only made half of the recipe and don't have the nutritional information isolated for the meatloaves alone.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>8 oz. mild Italian turkey sausage, casings removed</li>
<li>8 oz. extra lean ground beef</li>
<li>1/2 c. grated carrot</li>
<li>1/4 c. thinly-sliced green onions</li>
<li>1/4 c. panko or whole wheat panko</li>
<li>1/2 tsp. freshly-ground black pepper</li>
<li>1 egg, lightly beaten</li>
<li>1/3 c. BBQ sauce</li>
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<b><u>Instructions</u></b></div>
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1. Preheat oven to 350 degrees.</div>
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2. Spray a standard-sized muffin tin with cooking spray. You will use somewhere between 8-10 of the muffin cups.</div>
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3. Combine sausage, beef, carrot, green onions, panko, pepper, and egg in a large bowl. Stir until just combined.</div>
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4. Divide mixture evenly among prepared muffin cups.</div>
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5. Make a small indentation in the center of each meat loaf to prevent protein from shrinking during cooking.</div>
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6. Top each meatloaf with approximately 2 tsp. BBQ sauce.</div>
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7. Bake at 350 degrees for 15-20 minutes or until cooked through.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-3327612511747377782015-11-30T10:58:00.000-06:002015-12-01T10:59:28.940-06:00Green Tomato Salad with Red Wine Vinaigrette<div style="text-align: center;">
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I tweaked a Cooking Light recipe and used bottled Wishbone red wine vinaigrette instead of making my own dressing. This is a nice fall/winter salad.</div>
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<b>GREEN TOMATO SALAD WITH RED WINE VINAIGRETTE</b></div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>Spring mix salad greens</li>
<li>Prosciutto, three slices (crisped under the broiler and crumbled)</li>
<li>Green tomato</li>
<li>Blue cheese (2-3 tbsp.)</li>
<li>Sliced almonds (2 tbsp.)</li>
<li>Red wine vinaigrette (I used Wishbone)</li>
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<b><u>Instructions</u></b></div>
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1. Combine all "dry" ingredients in a large bowl.</div>
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2. Use a small amount of dressing to toss (only 1-2 short squirts). Toss until all greens are evenly coated and serve.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-67593488394428238122015-11-17T10:28:00.001-06:002015-11-17T10:28:49.913-06:00Twice-Baked Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-p10RhwL7Fqo/VktTeXz0EbI/AAAAAAAABig/ZcnytZsDUbE/s1600/IMG_4384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-p10RhwL7Fqo/VktTeXz0EbI/AAAAAAAABig/ZcnytZsDUbE/s320/IMG_4384.JPG" width="320" /></a></div>
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This is an old Martha Stewart FOOD Magazine recipe that I'd never gotten around to trying. These are a little bit sweet and a little bit savory, which is a nice combination.</div>
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<b>TWICE-BAKED SWEET POTATOES</b></div>
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<b><u>Recipe Notes</u></b></div>
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These take between 1.5-2 hours start to finish, so make sure to allow for extra preparation time. I omitted the chives in the version shown above and it turned out great. If your sweet potato skin falls apart a little bit when you scoop out the sweet potato, you can reshape the skin when you add the contents back in. The skin will adhere to the filling. This recipe is easily halved.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>5 medium sweet potatoes</li>
<li>4 oz. fresh goat cheese</li>
<li>Salt and pepper to taste</li>
<li>3 tbsp. finely chopped fresh chives</li>
<li>1/4 c. chopped pecans</li>
<li>1/4 c. panko bread crumbs</li>
<li>4 tbsp. unsalted butter, room temperature</li>
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<b><u>Instructions</u></b></div>
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1. Preheat oven to 375 degrees.</div>
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2. Prick sweet potatoes several times with a fork and wrap in foil.</div>
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3. Bake approximately 1 hour or until tender when pierced with a knife.</div>
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4. When cool enough to handle, cut sweet potatoes in half lengthwise. </div>
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5. Scoop out all but 1/4 inch flesh from inside sweet potato skins.</div>
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6. Arrange skins in a single layer in a 9x13-inch baking dish.</div>
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7. Place sweet potato flesh, goat cheese, salt, pepper, chives, and 2 tbsp. butter in a food processor. Process until smooth.</div>
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8. Spoon mixture into potato skins.</div>
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9. In a small bowl, combine remaining butter, panko, and chopped pecans. Spoon panko mixture over the top of the sweet potatoes.</div>
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10. Bake at 375 degrees or until topping is golden, approx. 10-12 minutes.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-19480862756863567302015-11-17T10:15:00.002-06:002015-11-17T10:15:45.680-06:00Cranberry Avocado Salad with Candied Pecans & White Balsamic Vinaigrette<br />
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I found this salad while perusing Pinterest. The original recipe is from keyingredient.com, but I have modified it slightly based on my family's tastes. This is a nice substantial salad. The original recipe makes WAY too much dressing....I made a half recipe of the below dressing and am still using it three salads later.</div>
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<b>CRANBERRY AVOCADO SALAD WITH CANDIED PECANS & WHITE BALSAMIC VINAIGRETTE</b></div>
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<b><u>Recipe Notes</u></b></div>
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The original recipe calls for candied sliced almonds. I used candied pecans in the below version. I think that the dressing can do without the poppy seeds and sesame seeds if you'd like to exclude them, also.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>1/3 c. sugar</li>
<li>1-1/2 tbsp. poppy seeds</li>
<li>1-1/2 tbsp. sesame seeds</li>
<li>1/2 tsp. paprika</li>
<li>2 tsp. dried mustard</li>
<li>1/2 tsp. sea salt</li>
<li>1/4 tsp. black pepper</li>
<li>1/2 c. white balsamic vinegar</li>
<li>1/3 c. vegetable oil</li>
<li>1/3 c. extra-virgin olive oil</li>
<li>12 oz. baby spinach, arugula, or field greens (I used a combination of arugula and field greens)</li>
<li>Chopped cilantro, to taste</li>
<li>1 medium avocado, peeled and sliced or chopped</li>
<li>1/2 c. dried cranberries</li>
<li>1/2 c. candied spiced pecans</li>
</ul>
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<b><u>Instructions</u></b></div>
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1. Combine first 10 ingredients (sugar through olive oil) in a glass jar. Shake well to emulsify.</div>
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2. Combine greens, cilantro, avocado, cranberries, and pecans in a large bowl, toss with dressing to combine. </div>
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Please note: dressing recipe above makes a very large batch of dressing. Not all dressing will be needed for this recipe. Save extra dressing for future use!</div>
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<a href="http://2.bp.blogspot.com/-j40-zsIJ234/VktPc6S9VhI/AAAAAAAABiM/PZuXON8_TeQ/s1600/IMG_4382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-j40-zsIJ234/VktPc6S9VhI/AAAAAAAABiM/PZuXON8_TeQ/s320/IMG_4382.JPG" width="320" /></a></div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-14599440194522486372015-11-11T09:32:00.003-06:002015-11-11T09:33:08.718-06:00Roasted Brussels Sprouts & Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-GyZTD19qiEU/VkNdpBStMfI/AAAAAAAABgo/scnutGBe6BU/s1600/IMG_4375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-GyZTD19qiEU/VkNdpBStMfI/AAAAAAAABgo/scnutGBe6BU/s320/IMG_4375.JPG" width="320" /></a></div>
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Great fall side alert! I found this while browsing Pinterest and it went great with grilled chicken. It requires some chopping but otherwise this is a super-easy side.</div>
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<b>ROASTED BRUSSELS SPROUTS & SWEET POTATOES</b></div>
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<b><u>Recipe Notes</u></b></div>
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The original recipe includes pecans (which I've included here as well). I skipped the pecans in the version above and it turned out great without as well. Recipe credit to www.theroastedroot.net.)</div>
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<b><u>Ingredients</u></b></div>
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</div>
<ul>
<li>4 c. brussels sprouts, trimmed and halved</li>
<li>1 large sweet potato, peeled and chopped into 1/2 inch to 1 inch chunks</li>
<li>3 tbsp olive oil</li>
<li>1 tsp. garlic powder</li>
<li>1/2 tsp. ground cumin (go lightly here)</li>
<li>Pinch of allspice</li>
<li>3/4 tsp. sea salt, or more to taste</li>
<li>1/4 c. raw pecans (may exclude)</li>
<li>1/3 c. feta cheese</li>
<li>1/2 c. balsamic vinegar</li>
</ul>
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<b><u>Instructions</u></b></div>
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1. Preheat oven to 400 degrees.</div>
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2. Mix all ingredients through sea salt in a bowl, stir well to combine.</div>
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3. Turn out vegetables in a glass 8x8 baking dish coated with cooking spray.</div>
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4. Place on center rack in oven and bake for 45-60 minutes or until golden brown and cooked through. Stir once halfway through cooking.</div>
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4. While vegetables roast, heat balsamic vinegar in a small saucepan over medium-high heat until boiling.</div>
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5. Cook at a full controlled boil, stirring frequently, until vinegar is reduced to between 1/3 and 1/2 of its original volume (approx. 5-7 minutes).</div>
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6. Remove vegetables from oven and sprinkle with feta cheese. Drizzle balsamic vinegar over the top and serve.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-81450070133130634492015-10-19T15:54:00.001-05:002015-10-19T15:54:41.240-05:00Five-Ingredient Cinnamon Sugar Pull-Apart Muffins<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-CiqdSB97knM/ViVWigxXb7I/AAAAAAAABf0/KpJenlXkhS0/s1600/IMG_4291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-CiqdSB97knM/ViVWigxXb7I/AAAAAAAABf0/KpJenlXkhS0/s320/IMG_4291.JPG" width="320" /></a></div>
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One of my five-year-olds really loved these. Courtesy of the blog "The Girl Who Ate Everything". This is a good weekend breakfast project when you want to make something homemade but it can't take all day.</div>
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<b>FIVE-INGREDIENT CINNAMON SUGAR PULL-APART MUFFINS</b></div>
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<b><u>Recipe Notes</u></b></div>
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I think that you can technically make these with about half of the cinnamon and sugar (there is a lot of sugar wasted) but I am presenting the entire recipe because that is how I made it too.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>1 package (13.2 oz) Pillsbury Simply refrigerated rustic French bread (find it with the canned biscuits in the supermarket)</li>
<li>1/4 c. butter (1/2 stick)</li>
<li>1/2 c. sugar</li>
<li>1 tsp. cinnamon</li>
<li>1/4 tsp. nutmeg</li>
</ul>
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<b><u>Instructions</u></b></div>
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1. Preheat oven to 350 degrees. Spray a muffin tin with cooking spray.</div>
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2. In a small skillet, brown butter over medium-low heat (approx. 5 minutes). The butter will turn a light brown/caramel color and smell nutty. Set aside to cool.</div>
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3. In a small bowl, combine cinnamon, sugar, and nutmeg.</div>
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4. Open bread dough and place on a cutting board. Using a sharp knife, divide the dough into approximately 31 strips, then slice strips in half horizontally.</div>
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5. Brush each strip with melted browned butter, then sprinkle with cinnamon sugar.</div>
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6. Stack approximately 10 strips on top of each other and arrange in one compartment of a muffin tin. Repeat until you have six completed muffins.</div>
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7. Place muffin tin on a large rimmed cookie sheet or jelly roll pan to catch butter/sugar spill-over.</div>
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8. Bake approximately 20 minutes or until golden brown.</div>
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9. Allow muffins to cool approximately 10 minutes in the pan and then enjoy.</div>
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<a href="http://2.bp.blogspot.com/-8GsGqME8bXE/ViVWivyVxJI/AAAAAAAABfw/3flplP09v2I/s1600/IMG_4290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-8GsGqME8bXE/ViVWivyVxJI/AAAAAAAABfw/3flplP09v2I/s320/IMG_4290.JPG" width="320" /></a></div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-83308834935240743492015-10-18T15:42:00.000-05:002015-10-19T15:42:54.762-05:00Sweet & Spicy Bacon Chicken Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-l4QGheEkmLM/ViVTGdV6UTI/AAAAAAAABfk/w4ntVBcs2PI/s1600/IMG_4327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-l4QGheEkmLM/ViVTGdV6UTI/AAAAAAAABfk/w4ntVBcs2PI/s320/IMG_4327.JPG" width="320" /></a></div>
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This little gem is courtesy of a nice little blog called The Little Kitchen That Could. These are a great appetizer for both a fancy dinner party and a casual get-together. Easy to put together (just allow some time for assembly because the cutting and wrapping can take awhile).</div>
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<b>SWEET & SPICY BACON CHICKEN WRAPS</b></div>
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<b><u>Recipe Notes</u></b></div>
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The original recipe calls for bacon slices to be divided into thirds. I have found that this preparation makes the bacon slices too tall for the chicken pieces. I have halved the bacon slices lengthwise first, then slice vertically into thirds, and I find that this works better.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>1 to 1-1/4 lb. skinless, boneless chicken breasts, cut into one-inch cubes</li>
<li>1 package sliced bacon (I use center cut)</li>
<li>2/3 c. firmly-packed brown sugar</li>
<li>2 tbsp. chili powder</li>
<li>Toothpicks (for assembly/serving)</li>
</ul>
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<b><u>Instructions</u></b></div>
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1. Preheat oven to 350 degrees.</div>
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2. Cut each bacon slice lengthwise and then into thirds vertically (you will have six total pieces of bacon from each original slice off the slab).</div>
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3. Wrap bacon pieces around chicken pieces and secure with a toothpick.</div>
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4. Mix brown sugar and chili powder.</div>
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5. Toss chicken/bacon wraps in brown sugar/chili powder mixture.</div>
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6. Arrange wraps on a broiler pan lined with foil and coated with Pam.</div>
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7. Bake 35-40 minutes or until bacon is crisp.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-57172112556457191102015-07-21T15:17:00.000-05:002015-07-21T15:17:24.847-05:00"Shake & Bake" Pork Chops with Mustard Sauce<br />
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<a href="http://4.bp.blogspot.com/-1_t7mS-UzwY/Va6msi-vOoI/AAAAAAAABdk/DoNOICPyqyI/s1600/IMG_3811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-1_t7mS-UzwY/Va6msi-vOoI/AAAAAAAABdk/DoNOICPyqyI/s320/IMG_3811.JPG" width="320" /></a></div>
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These vaguely French pork chops have a tangy mustard sauce that pairs well with steamed or roasted green beans and a crisp white wine.</div>
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<b>"SHAKE & BAKE" PORK CHOPS WITH MUSTARD SAUCE</b></div>
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<b><u>Recipe Notes</u></b></div>
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Recipe courtesy of Southern Living magazine. The recipe calls for bone-in pork loin chops. I used smaller boneless ones and had great results.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>1-1/4 c. panko bread crumbs</li>
<li>3 tbsp. olive oil</li>
<li>1/2 tsp. fried oregano</li>
<li>1/2 tsp. dried parsley</li>
<li>1/4 tsp. garlic powder</li>
<li>1/4 tsp. onion powder</li>
<li>2-1/4 tsp. salt, divided (kosher recommended)</li>
<li>1-1/8 tsp. pepper, divided</li>
<li>Four 1/2-inch thick bone-in pork loin chops</li>
<li>2 tbsp. butter</li>
<li>1 large shallot, finely chopped</li>
<li>1 c. chicken broth</li>
<li>1/4 c. Dijon mustard</li>
<li>2 tbsp. heavy cream</li>
<li>2 tsp. fresh lemon juice</li>
<li>1 tbsp. chopped fresh flat-leaf parsley</li>
</ul>
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<b><u>Instructions</u></b></div>
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1. Preheat oven to 425 degrees.</div>
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2. Stir together bread crumbs, olive oil, oregano, parsley, garlic powder, onion powder, 2 tsp. salt, and 1 tsp. pepper in a bowl. Transfer mixture to a gallon zip-top plastic freezer bag.</div>
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3. Sprinkle pork chops with remaining salt and pepper.</div>
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4. Place pork chops, two at a time, in the bread crumb mixture. Shake well to coat.</div>
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5. Place chops on a baking sheet lined with aluminum foil and coated with cooking spray. Repeat with remaining pork chops.</div>
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6. Bake at 425 degrees for 15 minutes. Turn pork chops over and bake 10 minutes more or until pork is done. Let stand 5 minutes.</div>
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4. Melt butter in a medium skillet over medium heat. Add shallot and saute until softened (approx. 3 minutes).</div>
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5. Increase heat to medium high. Add chicken broth and bring to a boil for one minute.</div>
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6. Add mustard, cream, and lemon juice. Cook, stirring occasionally, for 2-3 minutes or until sauce is slightly thickened.</div>
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7. Stir in chopped parsley. Serve immediately with pork chops.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-28783241263620203432015-07-01T08:55:00.001-05:002015-07-01T08:55:32.141-05:00Grilled Chicken Salad with Strawberries & Feta<br />
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<a href="http://4.bp.blogspot.com/-6DXofqmYGfg/VZPvnEzGCzI/AAAAAAAABc4/StrzzAx19Jo/s1600/IMG_3734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-6DXofqmYGfg/VZPvnEzGCzI/AAAAAAAABc4/StrzzAx19Jo/s320/IMG_3734.JPG" width="320" /></a></div>
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This is a very simple summer salad that is both healthy and a great way to repurpose grilled chicken leftovers. Just grill a couple of extra chicken breasts the night before and dinner is halfway made the next evening.</div>
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<b>GRILLED CHICKEN SALAD WITH STRAWBERRIES AND FETA</b></div>
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<b><u>Recipe Notes</u></b></div>
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Recipe courtesy of Cooking Light.</div>
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<b><u>Nutritional Information</u> (per serving - serves 4)</b></div>
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358 calories - 17.3 g. fat - 39 g. protein - 10 g. carbohydrates - 2 g. fiber</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>3 tbsp. extra-virgin olive oil, divided</li>
<li>3 tbsp. white balsamic vinegar, divided</li>
<li>Four 6-oz. boneless, skinless chicken breasts</li>
<li>1/2 tsp. salt</li>
<li>1/2 tsp. pepper</li>
<li>1/8 tsp. sugar</li>
<li>2 c. halved strawberries</li>
<li>4 c. baby arugula</li>
<li>1/2 small red onion, thinly sliced</li>
<li>1/3 c. feta cheese (crumbled)</li>
</ul>
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<b><u>Instructions</u></b></div>
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1. Combine 2 tbsp. olive oil and 2 tbsp. white balsamic vinegar in a zip-top plastic bag. Add chicken and seal. Marinate for 10 minutes, turning occasionally.</div>
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2. Heat grill pan or grill. Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper. </div>
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3. Grill until chicken is done (approximately 5 minutes on each side). Let cool and thinly slice.</div>
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4. Combine remaining 1 tbsp. olive oil, 1 tbsp. white balsamic vinegar, 1/4 tsp. salt, 1/4 tsp. pepper, and sugar in a large bowl. Stir with a whisk until well incorporated.</div>
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5. Add strawberries and toss to coat. </div>
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6. Add arugula and red onion to strawberry mixture. Toss gently to combine.</div>
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7. Divide salad among four plates and sprinkle with feta cheese. Top evenly with sliced chicken and serve.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-90375099482228320832015-06-30T15:45:00.000-05:002015-06-30T15:45:24.848-05:00Oven-Fried Chicken Tenders<br />
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<a href="http://4.bp.blogspot.com/-z9R45hqO1D8/VZL1MM9IYfI/AAAAAAAABco/--9D-R7kTlM/s1600/IMG_3610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-z9R45hqO1D8/VZL1MM9IYfI/AAAAAAAABco/--9D-R7kTlM/s320/IMG_3610.JPG" width="320" /></a></div>
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<span style="text-align: justify;">This is one of my mom's go-to meals for family get togethers. Serve with BBQ beans and a big salad.</span><br />
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<span style="text-align: justify;"><b>OVEN-FRIED CHICKEN TENDERS</b></span><br />
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<span style="text-align: justify;"><b><u>Recipe Notes</u></b></span><br />
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I like to use the Kellogg's corn flake crumbs in a box (instead of crushing corn flakes myself). The pre-boxed crumbs are almost pulverized so they coat the chicken nicely.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>1-1/2 lb. chicken tenders</li>
<li>1 c. buttermilk</li>
<li>1 tsp. Tabasco sauce (I used Cholula)</li>
<li>1-3/4 tsp. salt, divided</li>
<li>1/2 tsp. pepper</li>
<li>2 c. cornflake crumbs</li>
<li>1/2 tsp. cayenne pepper</li>
<li>1 tbsp. olive oil</li>
</ul>
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<b><u>Instructions</u></b></div>
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1. Combine buttermilk, Tabasco, 3/4 tsp. salt, and pepper in a large zip-top plastic bag.</div>
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2. Add chicken tenders, seal, and refrigerate overnight or let sit for at least one hour at room temperature.</div>
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3. Mix cornflake crumbs, cayenne pepper, 1 tsp. salt, and olive oil with fingertips until olive oil is evenly distributed.</div>
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4. Dredge chicken fingers in coating and arrange on a rimmed baking sheet coated with cooking spray.</div>
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5. Bake at 375 degrees for 25-30 minutes or until golden brown and crisp.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-67781718215503878642015-04-13T09:17:00.002-05:002015-04-13T09:17:56.866-05:00Twice-Cooked Garlic & Butter Shrimp<br />
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<a href="http://3.bp.blogspot.com/-cJ6FBgWXaXM/VSvN0LWw9dI/AAAAAAAABaw/2LZXlUtK2hA/s1600/IMG_3455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-cJ6FBgWXaXM/VSvN0LWw9dI/AAAAAAAABaw/2LZXlUtK2hA/s1600/IMG_3455.JPG" height="240" width="320" /></a></div>
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This is a simple, nutritious, protein-filled main that was featured in a recent Cooking Light magazine. I served ours with basmati rice and a big salad.</div>
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<b>TWICE-COOKED GARLIC AND BUTTER SHRIMP</b></div>
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<b><u>Recipe Notes</u></b></div>
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For some reason, my shrimp almost always seem to take longer to cook through than the recipe would suggest. This recipe was no exception. Make sure that you cook the shrimp until they are cooked through, regardless of the cooking time suggested by the recipe.</div>
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<b><u>Nutritional Information</u> (per serving - serves 4)</b></div>
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149 calories - 4.3 g. fat - 23 g. protein - 3 g. carbohydrates - 0 g. fiber</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>1 lb. medium or large shrimp, peeled and deveined</li>
<li>1 tsp. olive oil</li>
<li>4 garlic cloves, thinly sliced</li>
<li>1-1/2 tsp. butter</li>
<li>3 tbsp. fresh lemon juice</li>
<li>1 tbsp. chopped fresh flat-leaf parsley</li>
<li>1/4 tsp. kosher salt</li>
</ul>
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<b><u>Instructions</u></b></div>
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1. Coat a large skillet with cooking spray. Arrange shrimp in a single layer in the unheated pan.</div>
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2. Turn heat to low. Cook shrimp 8 minutes without turning.</div>
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3. Increase heat to medium-low. Cook 2 minutes or until edges of shrimp turn orange.</div>
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4. Turn shrimp over and cook 2 minutes more or until shrimp turn orange on bottom edges.</div>
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5. Place shrimp in a large bowl.</div>
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6. Heat pan over medium-high heat. Add oil to pan, swirl to coat.</div>
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7. Add shrimp to pan and saute 45 seconds.</div>
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8. Turn off heat. Add garlic and toss to coat. Allow garlic to soften but not brown.</div>
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9. Add butter, lemon juilce, and parsley. Toss to melt butter and coat.</div>
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10. Add salt, if desired, and serve.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-40776767775045146402015-04-13T09:02:00.000-05:002015-04-13T09:02:09.269-05:00Grilled Salmon with Avocado Salsa<div style="text-align: center;">
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<a href="http://1.bp.blogspot.com/-mpfKw_2S4go/VSvKdPnKclI/AAAAAAAABak/RzEadsFNZyo/s1600/IMG_2805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mpfKw_2S4go/VSvKdPnKclI/AAAAAAAABak/RzEadsFNZyo/s1600/IMG_2805.JPG" height="240" width="320" /></a></div>
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I found this recipe on Pinterest, and I believe it is one of those "eating clean" recipes. If nothing else, it's certainly made with fresh ingredients and it is very low carb if you are on that kind of dieting train. This recipe is slightly adapted from The Cookie Rookie.</div>
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<b>GRILLED SALMON WITH AVOCADO SALSA</b></div>
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<b><u>Recipe Notes</u></b></div>
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The original recipe calls for the salmon to be grilled. I baked mine in the oven at 350 degrees for between 10-15 minutes (depending on desired level of doneness). There are so many rich spices in the spice rub that I don't think you necessarily need the extra flavor from the grill.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>2 lb. salmon, cut into four pieces (I used 6-oz. salmon filets, so I only used about 1.5 lbs.)</li>
<li>1 tbsp. olive oil</li>
<li>1 tsp. salt</li>
<li>1 tsp. ground cumin</li>
<li>1 tsp. paprika</li>
<li>1 tsp. onion powder</li>
<li>1/2 tsp. chili powder</li>
<li>1 tsp. black pepper</li>
<li>1 avocado, diced small</li>
<li>1/2 small red onion, diced very fine</li>
<li>Juice from 2 limes</li>
<li>1/4 c. cilantro, chopped fine</li>
<li>Additional salt, to taste</li>
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<b><u>Instructions</u></b></div>
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1. Mix 1 tsp. salt, chili powder, cumin, paprika, onion powder, and black pepper together.</div>
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2. Rub spices evenly over salmon filets with olive oil.</div>
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3. Refrigerate salmon for 30 minutes to 1 hour.</div>
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4. Preheat grill (or oven - see note above).</div>
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5. Combine avocado, red onion, cilantro, lime juice, and additional salt in a bowl and mix well. Chill avocado salsa until ready to use.</div>
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6. Grill or bake salmon to desired level of doneness.</div>
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7. Top with avocado salsa and serve.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-35786433910034130022015-02-05T11:29:00.001-06:002015-02-05T11:29:25.264-06:00Cheesy Skillet Gnocchi<div style="text-align: center;">
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<a href="http://1.bp.blogspot.com/-OOl7jyqV9cA/VNOlDzIiTqI/AAAAAAAABZU/C3DK68z4Etc/s1600/IMG_2845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-OOl7jyqV9cA/VNOlDzIiTqI/AAAAAAAABZU/C3DK68z4Etc/s1600/IMG_2845.JPG" height="240" width="320" /></a></div>
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I adapted this recipe slightly from a 2014 Cooking Light recipe. I swapped crushed tomatoes for the diced tomatoes called for in the recipe. The nutritional information included below is based on the original Cooking Light recipe, but it should be really close. My husband REALLY liked this recipe and it came together really quickly.</div>
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<b>CHEESY SKILLET GNOCCHI</b></div>
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<b><u>Recipe Notes</u></b></div>
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I subbed a 28-oz. can of crushed tomatoes for the 1-1/2 cups chopped tomato called for in the original recipe. The original recipe also calls for whole wheat gnocchi. I used regular white gnocchi.</div>
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<b><u>Nutritional Information</u> (per serving - serves 4)</b></div>
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301 calories - 8.6 g. fat - 40 g. carbs - 14 g. protein - 8 g. fiber</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>2 tsp. olive oil</li>
<li>16-oz. package prepared gnocchi</li>
<li>4 oz. (1 link) mild Italian sausage, casing removed</li>
<li>28 oz. can crushed tomatoes</li>
<li>2 garlic cloves, sliced</li>
<li>1/4 c. chicken stock</li>
<li>2 oz. part-skim mozzarella, shredded</li>
<li>1/4 c. chopped basil</li>
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<b><u>Instructions</u></b></div>
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1. Preheat broiler to high.</div>
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2. Prepare gnocchi according to package directions. Drain and set aside.</div>
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3. Heat a large, ovenproof skillet over medium heat. Add oil and swirl to coat.</div>
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4. Add gnocchi and cook 7 minutes or until lightly browned, stirring occasionally.</div>
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5. Remove gnocchi to a large bowl.</div>
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6. Add sausage to pan and cook 6 minutes or until browned, stirring to crumble.</div>
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7. Add tomato and garlic to pan. Cook 2 minutes, stirring occasionally.</div>
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8. Add gnocchi and stock to pan, combine with tomato and sausage mixture.</div>
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9. Sprinkle with mozzarella cheese.</div>
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10. Place pan in oven and broil until cheese is melted and lightly browned (2-4 minutes, depending on your oven).</div>
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11. Sprinkle with chopped basil and serve.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-7817557485461268382015-02-05T11:04:00.001-06:002015-02-05T11:04:24.540-06:00Zesty Shrimp with Chimichurri Rice<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-KphejQ5JxyA/VNOcmUu75LI/AAAAAAAABZE/u303e-2jnwA/s1600/IMG_3098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KphejQ5JxyA/VNOcmUu75LI/AAAAAAAABZE/u303e-2jnwA/s1600/IMG_3098.JPG" height="240" width="320" /></a></div>
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This was an easy dinner to put together made with some basic groceries. Recipe credit to Woman's Day Magazine.</div>
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<b>ZESTY SHRIMP WITH CHIMICHURRI RICE</b></div>
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<b><u>Recipe Notes</u></b></div>
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If you can cook the rice beforehand (I used my rice cooker), the rest of the recipe takes a maximum of 20 minutes to put together.</div>
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<u style="font-weight: bold;">Nutritional Information</u> <b>(per serving - serves 4)</b></div>
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415 calories - 13 g. fat - 53 g. carbs - 6 g. fiber</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>1 c. long grain white rice</li>
<li>1 medium orange</li>
<li>1 c. fresh cilantro leaves, finely chopped</li>
<li>4 scallions, thinly sliced (both white and green parts)</li>
<li>2 garlic cloves, chopped</li>
<li>2 tbsp. olive oil</li>
<li>1/4 tsp. red pepper flakes</li>
<li>Salt & pepper to taste</li>
<li>1 lb. shrimp, peeled and deveined</li>
<li>1/2 tsp. ground cumin</li>
<li>1 avocado, diced small</li>
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<b><u>Instructions</u></b></div>
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1. Cook rice according to package directions and set side.</div>
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2. Finely grate 2 tsp. orange zest and set aside.</div>
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3. Peel the orange and section it. Roughly chop the segments and place in a bowl. </div>
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3. Squeeze the juice from the membrane into the bowl and add cilantro, scallions, garlic, 1 tbsp. olive oil, red pepper flakes, and 1/4 tsp. salt.</div>
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4. Heat the remaining 1 tbsp. olive oil in a large skillet over medium-high heat.</div>
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5. Season shrimp with reserved zest, the cumin, and salt and pepper. Cook, tossing occasionally, until opaque throughout.</div>
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6. Fold the rice and diced avocado into the cilantro/orange mixture and top with shrimp for serving.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0tag:blogger.com,1999:blog-5927379990679558200.post-66390192615198118192015-01-04T17:12:00.000-06:002015-01-04T17:12:06.742-06:00(Almost) Houston's Spinach & Artichoke Dip<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-bmq3tCvpYhI/VKnHeZ_gxBI/AAAAAAAABYo/Ul2X-uBJUcI/s1600/IMG_2997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bmq3tCvpYhI/VKnHeZ_gxBI/AAAAAAAABYo/Ul2X-uBJUcI/s1600/IMG_2997.JPG" height="240" width="320" /></a></div>
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This recipe ran in the Houston Chronicle once upon a time. It is very much like the famous spinach dip that was served at Houston's (part of the Hillstone family of restaurants) back in the day when they still put artichokes in the dip. This is a great (and easy) party dip.</div>
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<b>(ALMOST) HOUSTON'S SPINACH & ARTICHOKE DIP</b></div>
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<b><u>Recipe Notes</u></b></div>
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Shredded Parmesan is an easy substitution for grated Romano if it is hard to find, and regular (or low fat) cream cheese is fine if garlic-chive cream cheese is not available. I was not able to find garlic-chive cream cheese at my local Kroger.</div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li>1/2 c. grated Romano cheese</li>
<li>1 large garlic clove</li>
<li>10 oz. package chopped spinach, thawed and squeezed of excess moisture</li>
<li>6 oz. jar of artichoke hearts, drained</li>
<li>8 oz. container garlic-chive cream cheese</li>
<li>2 large eggs</li>
<li>1 c. shredded mozzarella cheese</li>
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<b><u>Instructions</u></b></div>
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1. In a food processor, pulse Romano cheese, artichoke hearts, spinach, garlic, cream cheese, and eggs until well-combined.</div>
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2. Transfer to an oven-safe bowl and fold in mozzarella.</div>
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3. Bake at 375 degrees until heated through (20 or 25 minutes).</div>
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4. Serve with tortilla chips, salsa, and sour cream, if desired. You can also serve this with crackers such as wheat thins.</div>
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Kristihttp://www.blogger.com/profile/10047971603656223077noreply@blogger.com0