tag:blogger.com,1999:blog-36418571324366437362024-02-19T18:05:42.046-06:00The Other "F" WordFOOD FOOD FOOD FOOD FOOD. Recipes, thoughts, reviews, and anything else I can come up with about FOOD!brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-3641857132436643736.post-53870584332022796022011-06-30T11:11:00.000-05:002011-07-02T17:02:17.148-05:00Onion and Herb Pork ChopsSince going vegetarian for 95% of my meals about 10 months ago (the beef jerky I've been eating the past couple days doesn't count!), one of the things I miss most is a nice juicy pork chop. Pork chops are one of my husband's favorite, too, so he is always happy when he sees or smells them cooking. His favorite is my corn flake crusted baked chops, but last night's went down pretty well! I had my tofu and tried to get him to eat some of it, but he won't do it. Silly boy:) Also listed is my recipe for tomato and nopales (cactus) patties.<br />
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What you will need:<br />
Bone in thin pork chops (for however many people)<br />
Soy oil (about 1/4 cup per chop)<br />
Mrs. Dash Onion and Herb no salt no msg seasoning (2 tsp per chop)<br />
Salt (optional: 1/4 tsp per two chops. I don't use any salt in this)<br />
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Mix the soy oil and seasoning (and salt if using) in an appropriate sized bowl that will allow all the chops to sit in the marinade. Place the chops in the oil mix and place in the refrigerator for 1 hour. After an hour, take the bowl out, flip the chops, and place back in the refrigerator for another hour. (Chops on right, my tofu on left)<br />
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When chops are finished marinating for the two hours, remove from the refrigerator and prepare them for baking. Preheat the oven to 400 degrees. Heat a nonstick skillet over medium high heat. Take the chops one by one and sear them in the pan...about 10 seconds on each side, until lightly grayed. <br />
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Once seared, place on baking sheet that has been sprayed with nonstick spray (I always line mine with foil to make cleanup easier!). Place in the oven and cook for 15 to 20 minutes depending on the thickness of the chops. Check the temperature around 12 minutes, then cook to 155 degrees. (Again, my tofu on the left) <br />
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For the tomato and nopales patties (for 2 to 3 people):<br />
8oz stewed tomatoes in their own juice<br />
8oz freshly strained cubed or diced nopales (or you can use frozen prepared nopales)<br />
1 package of Ritz crackers (original Ritz gives a nice buttery flavor, but you can use wheat, too)<br />
*<a href="http://en.wikipedia.org/wiki/Nopal">nopales</a> = cactus pads*<br />
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Cook the stewed tomatoes and nopales for a few minutes with a pinch of salt until the nopales are tender. Remove from heat and let cool for about 5 minutes.<br />
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While the tomato mixture is cooling crush or blend the Ritz. Pulse in a food processor until bread crumb consistency. You could also put the Ritz in a Ziplock bag, seal, and then crush with a rolling pin.<br />
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Once the Ritz are blended and the tomato mixture has cooled a little, pour the Ritz into the mixture and stir until combined. <br />
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Heat a nonstick pan over medium heat then spray with a little cooking spray. Spoon a couple TBS of the tomato mixture into the center of the pan and press down with the back of the spoon to form a small patty. Allow the patty to cook for a couple minutes, then flip the patty and cook the other side for a couple minutes. You want both sides to be browned and somewhat crispy!<br />
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I served the chops and tomato patties with a spinach and cheese tortellini in a homemade buttered tomato sauce. There were two chops on the plate, but I forgot to take the pic until after my husband had already eaten one of them:) He has little patience when it comes to his meat! <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFFjPJe9JLdjIZhs-wpkSr8b6BkLgukKjkBHqc8PAwKqTfDHrZ2tERqSJ7Jpjmw9vkhXznXey5HlsY2segyHnhaXtTH_1OP0dmzs9Zrpws7sKYq3hnarML4iP3aCsal2YnNaiQ48u6aE5/s1600/SDC17399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFFjPJe9JLdjIZhs-wpkSr8b6BkLgukKjkBHqc8PAwKqTfDHrZ2tERqSJ7Jpjmw9vkhXznXey5HlsY2segyHnhaXtTH_1OP0dmzs9Zrpws7sKYq3hnarML4iP3aCsal2YnNaiQ48u6aE5/s320/SDC17399.JPG" width="320" /></a></div>brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-91023348862706764652011-06-26T17:05:00.001-05:002011-06-26T17:18:27.593-05:00Cream Cheese Peach PieI have been on a pie kick lately. As much as I love chocolate cream pie, vanilla wafer pudding pie, and mousse pie, I have been making pies that are a little "healthier." Well, as healthy as a pie can be, I guess! You know, less sugar and fresh fruit:) We got fresh peaches from the store this morning and peach pie sounded so good, so I made some.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHin2chktLZ35qsIJmk22BkmbLIR9z787QmH5c2AZkAVip0yOAMA4gfXgkcZHjTmWyvihRtXfIwMBN01orpaFgfk3eiFxMmpBbdHX49XcPQ9vRPSAf0kfjBxPD2VuO4_3f3WbkxU5rV3iU/s1600/SDC17370.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHin2chktLZ35qsIJmk22BkmbLIR9z787QmH5c2AZkAVip0yOAMA4gfXgkcZHjTmWyvihRtXfIwMBN01orpaFgfk3eiFxMmpBbdHX49XcPQ9vRPSAf0kfjBxPD2VuO4_3f3WbkxU5rV3iU/s200/SDC17370.JPG" width="200" /></a>You will need:<br />
1 ready made graham cracker pie crust<br />
8 oz light cream cheese<br />
1 egg<br />
1/3 cup sugar + 1 1/2 tsp<br />
1 tsp vanilla<br />
3 medium sized peaches <br />
1 1/2 tsp cinnamon<br />
*if you want soft peaches in your<br />
pie, use canned peaches instead of fresh*<br />
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Preheat oven to 375 degrees. <br />
For the base, mix the cream cheese, egg, 1/3 cup sugar, and vanilla. Once mixed well, pour into the pie crust. <br />
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Slice the peaches off the pit, then cut the slices into bite sized pieces. You can peel the skin off if you want to. I don't, though.<br />
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Put the peaches on the cream cheese mixture in the pie crust and kind of press down so that most of the peaches kind of sink into the mixture...leaving some exposed on top. Mix the 1 1/2 tsp sugar and the cinnamon together and then sprinkle over the peaches.<br />
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Place in the oven and bake for 25 minutes. When ready, remove from the oven and place in the refrigerator to chill. Once chilled (about 3 hours) cut and serve! It's good with fresh strawberries!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Tilapia is a great fish...especially for those people who don't like fish, like me! The following is a very simple and fast way to bake tilapia with a slightly limy and buttery flavor. ***Hint...soaking the tilapia filets in plain yougurt, buttermilk, mayo/milk mixture, or milk/lime mixture for at least 4 hours will take away most of the fishy flavor and smell.***<br />
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For 3 tilapia filets:<br />
2 1/2 to 3 TBS butter <br />
PLUS<br />
1 tsp salt <br />
1 tsp garlic powder (or 2 freshly minced cloves) <br />
1 tsp chili powder (like paprika or cayenne) <br />
1 TBS fresh lime juice (about 1/2 a lime)<br />
OR <br />
1 TBS salt with lime and chili<br />
1 tsp garlic powder (or 2 freshly minced cloves) <br />
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Preheat oven to 350 degrees. Melt the butter in a saucepan over medium low heat. Once melted, add all of the seasonings and stir to mix well...only takes a minute!<br />
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When the butter mixture is ready, pour a little into the bottom of a baking dish (I use a casserole dish). Place the tilapia filets in the dish, then pour the rest of the butter mixture over the fish.<br />
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Place in the oven and bake for about 15 minutes, until it flakes easily with fork (temp of about 155 degrees).<br />
Serve with a rice or pasta of your choice and green veggies. I served it with onion cream cheese pasta and sauteed spinach with corn.<br />
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Easy as that! And you can cook the pasta while the fish bakes (rice may need to be started before you start the fish), and steam or saute veggies, too. Dinner in under 30 minutes:)brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-12752492879959320802011-06-23T21:26:00.001-05:002011-06-24T09:14:19.566-05:00Cinnamon Swirl BreadBread...bread...B-R-E-A-D bread! Salty, buttery, sweet. All of them are yum yum yum:) My husband is a bread FANATIC. Really! He will eat bread for breakfast, bread as a snack, and bread right before bed. No exaggeration...he does eat that much bread. Mostly it's sweet bread, but he prefers sweet bread that is not too sweet, so, for him, I made a cinnamon swirl bread. Just a little sweet:)<br />
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You need:<br />
3/4 cup water (hot, but not boiling) + 1 TBS room temperature <br />
1/4 cup honey + 2 TBS<br />
3/4 tsp active yeast<br />
2 eggs (1 egg, yolk and white separated)<br />
1/8 cup oil<br />
1/2 tsp salt<br />
2 1/2 cups flour + extra for kneading and dusting<br />
1/4 cup cinnamon<br />
1/2 cup granulated sugar<br />
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In an appropriate sized bowl mix the hot water, yeast, and 2 TBS of honey. Mix well and let stand for about 10 minutes until foamy.<br />
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While the yeast/water mixture is foaming, get the 2 1/2 cups flour, salt, 1 egg and one egg white, and oil ready. When the yeast/water mixture is ready, mix it with the readied flour and other previously listed ingredients to form a workable dough. Once mixed, turn dough out onto lightly floured surface and knead until fully combined (add flour a little at a time if the dough is sticky).<br />
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When kneaded, put the dough ball back into the bowl, dust with a little flour, and cover with plastic wrap. Let the dough sit for 2 to 3 hours...until it doubles in size.<br />
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When the dough had risen, remove the dough from the bowl and punch it down. I mean really PUNCH it down. Then fold it and put back in the bowl to rise again for about an hour.<br />
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Once risen, again, take the dough out of the bowl and knead a few times. Preheat oven to 350 degrees. Use a rolling pin to flatten out the dough into a fairly wide rectangle.<br />
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Once rolled out, warm the honey until "watery," then pour the honey over the dough. Smooth honey over the dough, then mix the cinnamon and sugar and sprinkle evenly over the honey. Let it rest for about 5 minutes to let the honey thicken a little, then roll the dough to form a log, slightly pinching the ends together to avoid honey leakage.<br />
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Prepare a 10" X 5" loaf pan (can be slightly varied in size) by spraying with cooking spray and sprinkling a LIGHT layer of flour so the bread does not stick to the pan.<br />
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Place the rolled loaf into the pan, seam side down. In a small bowl, mix the extra egg yolk and 1 TBS of water and brush a little over the top of the loaf (this part is optional and will add a golden color to the top of the bread). Place in oven and bake for about 40 minutes. When ready, remove from oven, then remove the loaf from the pan and allow the loaf to cool (on a wire rack if available...not necessary). It is important that you allow the loaf to cool completely before slicing. Remember, there's honey in there. The honey needs to cool and set before you cut the loaf, or it will run out and make an oozy mess. It can also burn your skin extremely bad if still hot when cut. It will only take about an hour for the loaf to cool...it's worth the wait:) -My seam broke (happens sometimes) so the loaf isn't as pretty as I would have liked for pics. Sorry.-<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qRs_T2docf2wqyi7oNDRhgJprdeagYYo9W9lEj4gxpp-ilivCR0WbOMf1R6CWMm2MOM9XEqX8DWZdGHMZk138ePz0qlUKWCIU2POYhc2AFJZErpLGgL3YrbI-xNly9ygEKA6m2Z06QBm/s1600/SDC17349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qRs_T2docf2wqyi7oNDRhgJprdeagYYo9W9lEj4gxpp-ilivCR0WbOMf1R6CWMm2MOM9XEqX8DWZdGHMZk138ePz0qlUKWCIU2POYhc2AFJZErpLGgL3YrbI-xNly9ygEKA6m2Z06QBm/s320/SDC17349.JPG" width="240" /></a></div>brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com2tag:blogger.com,1999:blog-3641857132436643736.post-27294292965326068372011-06-22T16:09:00.000-05:002011-06-22T20:21:45.978-05:00Squash Blossom QuesadillasQuesadillas!!! Good for a meal or just a snack. You can make quesadillas with so many different fillings. Most people just know quesadillas as cheese filled tortillas with chicken or beef, but there are so many other things that taste so good with oozy melty cheese and tortillas. One of my favorite additives is spinach, but...tis the season for SQUASH BLOSSOMS!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojVMBflmfOT2IHUMlRLmRv93JDrg24RjvbU-t6LLm2aEtw6LQz0H26p9zdZxeEl8rpgRXmHxU4ggSPTZJ1lBzbuptG9UxP7WHldz4gLMRxuupTXUTsvLzs8tz82A1UpRbxrZYZ44A6NxM/s1600/SDC17302.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojVMBflmfOT2IHUMlRLmRv93JDrg24RjvbU-t6LLm2aEtw6LQz0H26p9zdZxeEl8rpgRXmHxU4ggSPTZJ1lBzbuptG9UxP7WHldz4gLMRxuupTXUTsvLzs8tz82A1UpRbxrZYZ44A6NxM/s200/SDC17302.JPG" width="200" /></a>All you need (for 2 to 3 single tortilla quesadillas):<br />
1 bunch squash blossoms -about 15 blossoms-<br />
2 tsp butter<br />
1 pinch salt<br />
2 to 3 tortillas<br />
shredded cheese (mozzarella is best for these)<br />
cooking spray<br />
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First thing you need to do is clean the blossoms. Take the stems off the plants...ONLY the stems, not the bulb at the end of the blossom. Once stemmed, place the blossoms in a bowl of water and let them soak for about five minutes.<br />
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After the blossoms have soaked and you notice that the water is turning yellowish brown, stick your hands right in there and stir the plants around, "pump" the water, and gently squeeze the plants to try and get as much dirt and debris out of the blossoms. Then take a handful of blossoms and squeeze the water out of them as tightly as you can to get as much water out of them as you can and place them on a clean dry kitchen towel. Repeat until all the blossoms are squeezed. Pat the blossoms dry with the towel.<br />
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Now chop the blossoms, bulb and all. Melt the 2 tsp of butter in a nonstick pan and add the chopped blossoms. Sprinkle on the pinch of salt and saute for about 2 to 3 minutes, until the blossoms are wilted and the bulbs are softened slightly.<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGexIx4bYYYoJvBi-w_xjS7dSA6aeNhit0H9v8RqgNaSfaTidv9iJ3Rb9Hr8ep4lTKhWetOd6CXxFl81C0J7-Wl-ydoEtomhqnlMkvOJqjfzAVenXBwrAwJsDqwKmVccuRGyJzNd3PNDtZ/s1600/SDC17314.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGexIx4bYYYoJvBi-w_xjS7dSA6aeNhit0H9v8RqgNaSfaTidv9iJ3Rb9Hr8ep4lTKhWetOd6CXxFl81C0J7-Wl-ydoEtomhqnlMkvOJqjfzAVenXBwrAwJsDqwKmVccuRGyJzNd3PNDtZ/s200/SDC17314.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBeeMGy4dG56yDaSGNlHmpCYCF4y_Gv8XiSjzg5nB58yaTWWIp8aNFlBWbDZB5aEMFd0Itx-KAThH3Ry8kM7HurxIca5mvSRITZcHkvrckLjTFBPeLrQANUP49-gZs_3-M-ZFDTNRGCWF-/s1600/SDC17311.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBeeMGy4dG56yDaSGNlHmpCYCF4y_Gv8XiSjzg5nB58yaTWWIp8aNFlBWbDZB5aEMFd0Itx-KAThH3Ry8kM7HurxIca5mvSRITZcHkvrckLjTFBPeLrQANUP49-gZs_3-M-ZFDTNRGCWF-/s200/SDC17311.JPG" width="200" /></a><br />
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Turn the heat off when the blossoms are ready and prepare the tortillas. Put some shredded cheese on only half of each tortilla, then top with a couple spoonfuls of the sauteed squash blossoms.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Fold the tortillas in half and spray a flat top grill or nonstick pan with cooking spray and set over medium low heat. Once heated, place the filled tortillas on the flat top, or in the skillet, and let it cook for a couple minutes, until the tortilla is golden and slightly crispy, then flip the tortillas to cook on the other side for a couple minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhku4a9Ck3kSkqcDWJ4YOhwkRpGH9GM-dCkmCqmTiWe15PECHgNpMfPfNL08CLrz2GDmvX0nDXW53sNAxsmQcTWvhiioMNEOdLYE-fMu-LgSMkSylbE2580tAPuxRwei1PDLCpgaa6hFhd1/s1600/SDC17319.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhku4a9Ck3kSkqcDWJ4YOhwkRpGH9GM-dCkmCqmTiWe15PECHgNpMfPfNL08CLrz2GDmvX0nDXW53sNAxsmQcTWvhiioMNEOdLYE-fMu-LgSMkSylbE2580tAPuxRwei1PDLCpgaa6hFhd1/s200/SDC17319.JPG" width="150" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47u4YCi5FI104oTcOmUeoOMyQs0TowwozsoSdDpMMn0QuFQVuuYXpgreqgKLzy0jTi7iviqRjEqHof1jfATBD9l6-nL29LQ-_fJAiPRrQEP_guqk99tP0z5uBBL4-Z9yOvJa5ek95JDEE/s1600/SDC17321.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47u4YCi5FI104oTcOmUeoOMyQs0TowwozsoSdDpMMn0QuFQVuuYXpgreqgKLzy0jTi7iviqRjEqHof1jfATBD9l6-nL29LQ-_fJAiPRrQEP_guqk99tP0z5uBBL4-Z9yOvJa5ek95JDEE/s200/SDC17321.JPG" width="150" /></a><br />
<div class="separator" style="clear: both; text-align: left;">Once ready, you can eat them whole or cut them in half. Serve with whatever you normally like quesadillas with. Guacamole, sour cream, pico de gallo, lettuce, salsa, etc. I like mine with chopped lettuce, sour cream, and pickled jalapenos! YUM YUM YUM:) Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqomeXuSvpF-AnjRsQW27J1jHWCagB1Hef-IrTCkshJc4_u1qJm9cjPz9aYd0fycm3fzXMgR40ysQx9MYSB0PmNMPU5GQ_mTGzDRZY27GY_wUJLVgnlIQBEVVkrMMFLqz_MJR2ffFGUEk/s1600/SDC17322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqomeXuSvpF-AnjRsQW27J1jHWCagB1Hef-IrTCkshJc4_u1qJm9cjPz9aYd0fycm3fzXMgR40ysQx9MYSB0PmNMPU5GQ_mTGzDRZY27GY_wUJLVgnlIQBEVVkrMMFLqz_MJR2ffFGUEk/s320/SDC17322.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div>brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com2tag:blogger.com,1999:blog-3641857132436643736.post-92173050935743611782011-06-18T16:52:00.000-05:002011-06-22T20:21:21.611-05:00Ground Meat and Tomato Pasta SauceWhen it comes to ground meat I cook for boys, I prefer to use ground chicken, turkey, or pork. Ground beef if fine, though, for this recipe if that is what you like. Serve over any type of pasta that you want.<br />
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You will need:<br />
1 lb ground meat<br />
2 large tomatoes (diced)<br />
1/3 large onion (chopped)<br />
2 cloves of garlic (roasted and freshly pressed) <br />
2 TBS Worcestershire sauce<br />
1/2 tsp salt<br />
1 tsp ground black pepper<br />
16 oz tomato puree<br />
3 TBS butter<br />
3 TBS sour cream<br />
1 TBS dried oregano<br />
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Put the meat in a medium sized pot with the worcestershire sauce, salt, and pepper and cook over medium heat until browned, stirring often.<br />
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Once meat is browned, pour in the tomatoes, onion, garlic, and tomato puree. Mix well and bring to a slight boil. When it starts to boil, add the butter, sour cream, and oregano and bring back to a boil. Lower the heat so the liquid in the pot is just slightly bubbling and then leave it alone for awhile.<br />
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If using "whole" dried oregano, like I do, instead of jarred oregano, you need to be sure to crush it before putting it into the sauce mixture. Simply put the oregano in the palm of one hand then rub your hands together over the pot to somewhat "powder" the oregano.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjlqtVd36vhFiSfE6GglttCdfgySHZeTXJcTvgvgH-YTxh2FVDPuy6CLgs6cV6kIGO4XSDUZkvyRhyaTk8_7mTHkl8GG7o7HRB_cU-7hY1nvBtMrWVBnb03hElYuTN_5WeqG4aOXifCP3/s1600/SDC17266.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjlqtVd36vhFiSfE6GglttCdfgySHZeTXJcTvgvgH-YTxh2FVDPuy6CLgs6cV6kIGO4XSDUZkvyRhyaTk8_7mTHkl8GG7o7HRB_cU-7hY1nvBtMrWVBnb03hElYuTN_5WeqG4aOXifCP3/s200/SDC17266.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrmgBifyBU10KzZIIgjk_covfSi4OInsjImlBxCUA6No6Kg8bZfRacMcWeaDPkUc1j78ly5Y0oC_L2uiMOxw0ON3J9N8Yaqgm4wJ6COWhqbCDoh44ArEB3gUNVK2DjnwpY36dQoQg5G5N/s1600/SDC17267.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrmgBifyBU10KzZIIgjk_covfSi4OInsjImlBxCUA6No6Kg8bZfRacMcWeaDPkUc1j78ly5Y0oC_L2uiMOxw0ON3J9N8Yaqgm4wJ6COWhqbCDoh44ArEB3gUNVK2DjnwpY36dQoQg5G5N/s200/SDC17267.JPG" width="200" /></a><br />
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Let the sauce cook for 30 minutes, stirring it really well about every 5 minutes or so. Serve the sauce over your favorite pasta with a side of steamed vegetables and some garlic bread if you like. My son LOVES when I make pasta and will usually ask for more. This amount of sauce is enough for about 8 to 10 servings depending on the portion sizes, so I freeze what's left for the next time we want pasta:) Just as good reheated!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELKHrL1HUvBnj-biUYqJGHsD7-D5l7R35z2bhv83S2lWaXtd-IqcB4OeDTPKz0iKU9pV2kBL_IbhXId4kF4Dw3lCxIqQzTtis6dg1X44gOM_X2vFCRJlCnoYVGk0zJFf5QG_B9THqdb2W/s1600/SDC17271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELKHrL1HUvBnj-biUYqJGHsD7-D5l7R35z2bhv83S2lWaXtd-IqcB4OeDTPKz0iKU9pV2kBL_IbhXId4kF4Dw3lCxIqQzTtis6dg1X44gOM_X2vFCRJlCnoYVGk0zJFf5QG_B9THqdb2W/s320/SDC17271.JPG" width="320" /></a></div>brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-11296360159779166882011-06-15T19:45:00.000-05:002011-06-18T14:21:17.622-05:00Honey Cilantro Lime Chicken...with garlic crusted zucchini and tomato rice! OMG, so much flavor. The best way to describe the mixture of all these flavors is to say that it is like a "big ol' honky tonk in your mouth." Festive, mingling, happy food that dances on your tongue. SERIOUSLY. No spice in it, so it is perfect for the entire family. I serve it with a little homemade pico de gallo (spicy) on the side for my husband, and fresh chopped cilantro and jalapenos for me. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIVCqil98yOwz8msOThWCf5pxbI3X1_lECGkCnm9oLe-8cuGZoH64HtX9SQiKUunrryxrydUVX5eMCgi0tMHuvjAWQg1cQdp7P436tMyKAYE16ftnBXl9Yww_lGqibQHxhvJJGb0qfhT0/s1600/SDC17243.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIVCqil98yOwz8msOThWCf5pxbI3X1_lECGkCnm9oLe-8cuGZoH64HtX9SQiKUunrryxrydUVX5eMCgi0tMHuvjAWQg1cQdp7P436tMyKAYE16ftnBXl9Yww_lGqibQHxhvJJGb0qfhT0/s200/SDC17243.JPG" width="200" /></a></div>For the "Mexinese" Chicken (Mexican and Chinese influence):<br />
1/2 cup of honey<br />
1/3 cup low sodium soy sauce<br />
1/4 cup fresh lime juice<br />
1/4 cup fresh chopped cilantro<br />
4 chicken breasts (or whole breast bone w/ meat)<br />
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For garlic crusted zucchini:<br />
3 to 4 zucchinis<br />
4 TBS flour<br />
1 TBS garlic powder<br />
butter <br />
2 tsp salt (I use low sodium)<br />
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For tomato rice:<br />
1 cup uncooked rice (white or whole wheat)<br />
2 TBS chopped onion<br />
1 tomato<br />
2 TBS oil (I use soy oil) <br />
8 oz tomato puree <br />
salt and pepper to taste<br />
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First thing you need to do is prepare the chicken. If using just the breasts, make sure to take off any skin and/or fat. If using the whole breast bone with meat, it is necessary to cut the breasts off and also cut out the tenders. I use gloves when handling meat because I really don't like the feeling of the meat itself.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_u8GD-Iz4SzQ5mAaKHqmd96nsR9mgOpXO3PWlDXBZeWwmwNls-ynV7BF1RwbUTanICMkRsH5g3c81fcRPm3QS-pGVpDH4pnX2lhA-XNjClNnsJqU1MCK5MXNm4BYgbdOjCsiexcEF25C/s1600/SDC17245.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_u8GD-Iz4SzQ5mAaKHqmd96nsR9mgOpXO3PWlDXBZeWwmwNls-ynV7BF1RwbUTanICMkRsH5g3c81fcRPm3QS-pGVpDH4pnX2lhA-XNjClNnsJqU1MCK5MXNm4BYgbdOjCsiexcEF25C/s200/SDC17245.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQobSqKOYmcI70spTZqiOs0iOI2A8nahgdMBSBKWPdK4eOhADeWjxQLtpDBg8f2vrLPKWtFPw6p1N9zHnFN_Bhmdz3dsUyn2yjHFMSVx5spnkN51Xmu9VDAtZOrduw0mL9s7TWFSdvwSpX/s1600/SDC17246.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQobSqKOYmcI70spTZqiOs0iOI2A8nahgdMBSBKWPdK4eOhADeWjxQLtpDBg8f2vrLPKWtFPw6p1N9zHnFN_Bhmdz3dsUyn2yjHFMSVx5spnkN51Xmu9VDAtZOrduw0mL9s7TWFSdvwSpX/s200/SDC17246.JPG" width="200" /></a><br />
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When the meat is all cleaned or cut off the bone, you need to mix the marinade. Chop the fresh cilantro and mix it in a shallow bowl with the lime juice, honey, and low sodium soy sauce. Stir very well, then add the chicken and make sure that it is completely covered. Place in the refrigerator for one hour to marinate.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlIGJvM0lypc4qoO62G1vmwvLIxwyoIRDa40FjHx-SCNSAeq0JTHXHW21UOeEVDBGSOO3-7905XyDIHAn6N_1zlmL2Bg7R9h8Mc4i1O82x2uULzNPqv5PnrxFODKzo3eVK6nytSiid0AE/s1600/SDC17247.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlIGJvM0lypc4qoO62G1vmwvLIxwyoIRDa40FjHx-SCNSAeq0JTHXHW21UOeEVDBGSOO3-7905XyDIHAn6N_1zlmL2Bg7R9h8Mc4i1O82x2uULzNPqv5PnrxFODKzo3eVK6nytSiid0AE/s200/SDC17247.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuE1cWcfiCzX0jpZ1lCNSzW7mWgfDyvPuwU5p7bm7qcfQV40UlMGfCRliIHfOUAv9losGwBX5ScvDbGZdP571yjGTAszlG98aJu6Gbm6E2v0rrQQPZTGi9uvJvIQGElb6JobknS9W6wsZ/s1600/SDC17248.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuE1cWcfiCzX0jpZ1lCNSzW7mWgfDyvPuwU5p7bm7qcfQV40UlMGfCRliIHfOUAv9losGwBX5ScvDbGZdP571yjGTAszlG98aJu6Gbm6E2v0rrQQPZTGi9uvJvIQGElb6JobknS9W6wsZ/s200/SDC17248.JPG" width="200" /></a><br />
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Now, depending on the type of rice you are using will depend on the time it needs to cook. I use whole wheat rice which takes about an hour to cook instead of the 15 minutes like white rice. If you use white rice, start it after you start the chicken. If you use the whole wheat rice, start it about 30 minutes before you start your chicken. Dice the tomato, but only the outer part of the tomato, not the inner liquid seed part. Mix the tomato and onion with the cup of rice and add the oil and however much water is called for on the packaging. Add about 1/3 cup more water than called for since you added some veggies, and this rice is better when it is a little liquidy. Cook.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ojfEj_mHKrZmzsFJi7hVVlZ7RpU12vhGyrla0q9L7ECGAFg9_dscwkuuAjakPkmjpU_JLqTPr3LQ7VdxvHZveRtoiL9ERCA5nshe7puSYVFeytZdeihiwkPVKOXwhSCZeGDkduJ2iLm_/s1600/SDC17251.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ojfEj_mHKrZmzsFJi7hVVlZ7RpU12vhGyrla0q9L7ECGAFg9_dscwkuuAjakPkmjpU_JLqTPr3LQ7VdxvHZveRtoiL9ERCA5nshe7puSYVFeytZdeihiwkPVKOXwhSCZeGDkduJ2iLm_/s200/SDC17251.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrZPXz2sTv9k6hdznoxI7Nj9TAQwji4wKrgk11I2897WBmOIVpFlP-GsgVjehjWFL_dD-BrpWM1-K66XGRaGnNae7HmmyNbtcc2DCNMx_LjTYxEeIAB2TYDa0bX5vQLd2UhYrIW7k3kN4/s1600/SDC17250.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrZPXz2sTv9k6hdznoxI7Nj9TAQwji4wKrgk11I2897WBmOIVpFlP-GsgVjehjWFL_dD-BrpWM1-K66XGRaGnNae7HmmyNbtcc2DCNMx_LjTYxEeIAB2TYDa0bX5vQLd2UhYrIW7k3kN4/s200/SDC17250.JPG" width="200" /></a><br />
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Preheat oven to 400 degrees. <br />
When the chicken is finished marinating, remove from the refrigerator and place on foil in a baking pan. Then cover with foil to keep the chicken moist. It is not necessary to put any of the marinade in with the chicken, but I always put a little so that I can pour some over the chicken after I put it on the plate for serving. Bake the chicken for 25 to 30 minutes...until the chicken reaches 155 degrees at the thickest part. The chicken will continue to cook for a few minutes after it is taken out of the oven, so be sure not to over cook it.<br />
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Now for the zucchini. About 20 minutes before the chicken is ready, take a large resealable bag (like a Ziplock) and put in the flour, garlic powder, and salt. Slice the zucchini into bite sized circles and put in the large bag with the flour mix. SHAKE SHAKE SHAKE the bag to coat the zucchini. Place butter in a large bowl or sautee pan and allow it to melt over medium low heat. Once the butter has melted, put the zucchini in the butter in a single layer and allow it to cook until browned, then flip and cook on the other side...about 3 ot 4 minutes per side. Set on a paper towel to soak up excess butter before serving.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXEriXP_1d0HMMQk9VO9XxHdzWAe39t2I-Szsd0KkBY6DdL6y-Z5annVNLhKtayomK5eWKPivEcacxeq703JYIhGo9Kvw59s1MXLUUIn0OTAunSeyoUIlAFcqyOV3Pnz2aWaf6DT04ouW/s1600/SDC17252.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXEriXP_1d0HMMQk9VO9XxHdzWAe39t2I-Szsd0KkBY6DdL6y-Z5annVNLhKtayomK5eWKPivEcacxeq703JYIhGo9Kvw59s1MXLUUIn0OTAunSeyoUIlAFcqyOV3Pnz2aWaf6DT04ouW/s200/SDC17252.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOStOmHlUDMb5KVXfEWd-epSp-KdWRbZkLhn0TUJDOYobIkJfTNmaQ4n85NuEdDg9kjPscm1D3NMt6315MVf9pQNDKX81j18sdM6mNtUS_gd2gyVDg35E-ADrpV6WqnWWCLP_K8xxxq26/s1600/SDC17253.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOStOmHlUDMb5KVXfEWd-epSp-KdWRbZkLhn0TUJDOYobIkJfTNmaQ4n85NuEdDg9kjPscm1D3NMt6315MVf9pQNDKX81j18sdM6mNtUS_gd2gyVDg35E-ADrpV6WqnWWCLP_K8xxxq26/s200/SDC17253.JPG" width="200" /></a><br />
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Once the veggies are soaking on the paper towel and the chicken has just been removed from the oven, go back to the rice. The rice should be ready...but now you add the 8oz of tomato puree and salt and pepper to taste. Mix well and serve! *my husband's plate, served with homemade spicy pico de gallo*<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDb8doIJj5BOnzGtRApB9cv4N3qVrpzyhGg3NPnF8j-6VPyqkJ4ICTYaK6RGEc-OtZJSwj79pD9JmgLOSnng6TEHyPfl651vDXDCHcVTTdPuHoPKn9FSCRPY6dvC_O5UYthvyG8xSEYIL/s1600/SDC17254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDb8doIJj5BOnzGtRApB9cv4N3qVrpzyhGg3NPnF8j-6VPyqkJ4ICTYaK6RGEc-OtZJSwj79pD9JmgLOSnng6TEHyPfl651vDXDCHcVTTdPuHoPKn9FSCRPY6dvC_O5UYthvyG8xSEYIL/s320/SDC17254.JPG" width="320" /></a></div>brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-32738976123128110812011-06-11T20:04:00.000-05:002011-06-18T14:21:03.303-05:00Sour Cream and Pear PieIf you have never heard of this kind of pear pie, PLEASE do not let the name scare you. Even my husband, who hates sour cream, will eat this pie right out of the pan. He is also a certified Chef, for those of you who don't know:) The sour cream just makes it creamy...the sugar and spices make it scrumdiddlyumptious! This is a pie, too, that is good cold or hot (although I prefer right out of the oven).<br />
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<div style="color: blue;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqAcyF8LpH_7MG_2H39OLeixncxx5tw-sM3zy2114gZDpACSbXcixKuiltVx51AGJ16ETUAknYWu2KooGVvIpCPhGt_1PEoT-Kv79NwFCecW2LkP1jDE0p2zFenGr0GH1kfDGoG0f_9ax/s1600/SDC17204.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqAcyF8LpH_7MG_2H39OLeixncxx5tw-sM3zy2114gZDpACSbXcixKuiltVx51AGJ16ETUAknYWu2KooGVvIpCPhGt_1PEoT-Kv79NwFCecW2LkP1jDE0p2zFenGr0GH1kfDGoG0f_9ax/s200/SDC17204.JPG" width="200" /></a>The yummies that go into it:</div>3 TBS flour<br />
2/3 cup sugar<br />
1/2 tsp cinnamon<br />
1/4 tsp nutmeg<br />
1 cup lite sour cream<br />
3 to 4 pears (or 1 1/2 canned pear halves, but fresh is best)<br />
1 graham cracker pie crust<br />
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<div style="color: blue;">For the extra yummy on top:</div>1 TBS sugar<br />
1/4 tsp nutmeg<br />
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*PREHEAT OVEN TO 425 DEGREES* <br />
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First thing you need to do is take the skin off the pears (unless you are using canned, because the skin will already be off). Next, cut the pears into bite sized pieces, or slightly smaller. Put the pears in the pie crust and make as even as possible. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-u7bPclvQYVaI8URBbeIWFZZAIWQTwlqzRIoM1PL8eIjKLz2v_egZG-S1LK15N_3qPvEceKNeoTsG0qYlnwysdHs6FuRhAnl38A0TXAaheZHyKtBqFUAo5T2me2zcI1R_WWI15LYekbec/s1600/SDC17206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-u7bPclvQYVaI8URBbeIWFZZAIWQTwlqzRIoM1PL8eIjKLz2v_egZG-S1LK15N_3qPvEceKNeoTsG0qYlnwysdHs6FuRhAnl38A0TXAaheZHyKtBqFUAo5T2me2zcI1R_WWI15LYekbec/s320/SDC17206.JPG" width="320" /></a></div><br />
Next, mix the lite sour cream, flour, cinnamon, nutmeg, and sugar together until well combined. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5jlHneHoMyiNA1GRhSuSJutFfE_TrE5zTpkU2xy0xTBZ_snYnbthe9iPKCgD3bR1-91evYifokaQkSLs18bILcQ9amlz1wUb7GI6t4vBlRAG6vubuCi-Lp8x6lQfhKrnqa6dS94vlg_j/s1600/SDC17207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5jlHneHoMyiNA1GRhSuSJutFfE_TrE5zTpkU2xy0xTBZ_snYnbthe9iPKCgD3bR1-91evYifokaQkSLs18bILcQ9amlz1wUb7GI6t4vBlRAG6vubuCi-Lp8x6lQfhKrnqa6dS94vlg_j/s320/SDC17207.JPG" width="320" /></a></div><br />
When well mixed, pour the sour cream mixture over the pears in the pie crust, being sure to cover all.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpYkO-fLbC-MUIXb806WBs5yExshzG3ISBxzI-IAeD_gJY6AjRv02DojV1IrrA9xea1mL535BXR0uek1ksNur8oulCpXvUCkmXBv8IZFAqZl4dyCR9QNU7anTi6nlfdcCWb5Lx8RkvEOF/s1600/SDC17208.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpYkO-fLbC-MUIXb806WBs5yExshzG3ISBxzI-IAeD_gJY6AjRv02DojV1IrrA9xea1mL535BXR0uek1ksNur8oulCpXvUCkmXBv8IZFAqZl4dyCR9QNU7anTi6nlfdcCWb5Lx8RkvEOF/s200/SDC17208.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMxSgDE4mN2USb5kJ8dHc74z6zdOC5GHrTaIvjNjwj_tWE4y_KAHRXteOLTX5cppW7dvaYFQKTBM6HmtXcqLU-nvHS2beUFkFBsUBNw4aAf5djOrU1GL60odGz09Qf1R_iMty3gfFdR7L/s1600/SDC17211.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMxSgDE4mN2USb5kJ8dHc74z6zdOC5GHrTaIvjNjwj_tWE4y_KAHRXteOLTX5cppW7dvaYFQKTBM6HmtXcqLU-nvHS2beUFkFBsUBNw4aAf5djOrU1GL60odGz09Qf1R_iMty3gfFdR7L/s200/SDC17211.JPG" width="200" /></a><br />
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Give the sour cream mixture a minute or two to kind of "settle" into the pears while mixing the last 1 TBS of sugar and 1/4 tsp of nutmeg. Shake or pour that mixture over the top of the unbaked pie, then put in the oven and bake for 25 to 30 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjBIGjMe0go8IYj0Trp5bVwcX8eQwH7GyLjYFU0Xzf4KyJhyphenhyphenv1W5MKeMI1wWh1UXVhckSv597oYcnnNSbSuorsZx_g0HUST6x3kyIx2g5Ov92KfGmKczQNeTZIuF7ZGwoXlV17zO5fjEV/s1600/SDC17212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjBIGjMe0go8IYj0Trp5bVwcX8eQwH7GyLjYFU0Xzf4KyJhyphenhyphenv1W5MKeMI1wWh1UXVhckSv597oYcnnNSbSuorsZx_g0HUST6x3kyIx2g5Ov92KfGmKczQNeTZIuF7ZGwoXlV17zO5fjEV/s320/SDC17212.JPG" width="320" /></a></div><br />
After the pie is finished cooking, you can serve immediately, which I like, or you can let it cool for about 30 minutes, then place it in the refrigerator to cool completely for at least 2 hours. Hot, it is good with a cinnamon or a nut ice cream. Cold, it is good with whipped cream and/or a snifter of Grand Marnier!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPgQ4cvzCgtd6bsH4bTg2EtLalIYtC8Y9iQAiBwTbgaY4oHe5KrxcIWmXzTxdIRB-Pvhfb7BxTO8BBBSrI1LAD9KyiDXUdP2X0hpJvwW5wtOOgVyDHkVUAVf6PXsWxrNKtITLeUCG1KhK/s1600/SDC17215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPgQ4cvzCgtd6bsH4bTg2EtLalIYtC8Y9iQAiBwTbgaY4oHe5KrxcIWmXzTxdIRB-Pvhfb7BxTO8BBBSrI1LAD9KyiDXUdP2X0hpJvwW5wtOOgVyDHkVUAVf6PXsWxrNKtITLeUCG1KhK/s320/SDC17215.JPG" width="320" /></a></div>brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-29366990829244915602011-06-11T09:24:00.000-05:002011-06-11T16:42:06.715-05:00Spicy Vegetable SoupI love this soup! You can, of course, add some meat to it if you like, but I am happy with no meat (as usual). This is super simple and only for those who really like fire when they eat!<br />
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For approximately one serving (adjust according to desired amount):<br />
2 cups water<br />
1/4 cup small noodle pasta (soup pasta)<br />
1 cup chopped mixed vegetables (you can use frozen or fresh)<br />
2 tsp powdered chicken stalk<br />
2 TBS Valentina hot sauce (or similar...not Tabasco type)<br />
juice from 1 lime :)<br />
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Start by heating the water over medium high heat with the chicken stalk, hot sauce, and lime juice. As the water begins to boil, add the pasta and vegetables and bring back to a boil. Cook for about 10 minutes, or until pasta is cooked. That's it! You can serve it with croutons (flavored or plain), crackers, toast, or baguette bread. <br />
I also like taking only half the soup (storing the rest) and eating it with a grilled cheese sandwich or with tostadas that have melted cheese on them! Also, if you want a less "liquidy" soup, reduce the water amount and tone down the hot sauce a little. Sometimes I will use only 1 cup of water and 1 1/2 TBS hot sauce (I like spice!) and then I get something that is more like a watery pasta than a traditional soup.<br />
Any way you like it, this soup is filling and low in sodium and carbs!!!brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-7654980173168105192011-06-09T19:21:00.000-05:002011-06-11T16:42:21.080-05:00Ancho Chili Blackened Tilapia ...with a homemade chipotle remoulade. OMG!!! This recipe has just a little spice to it, and can turn any non-eating individual into a fish eating machine. At the end of the post, too, will be a couple extra points that should be considered before cooking:)<br />
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<div style="color: red;">For the ancho chili rub (for 2 to 4 Tilapia filets):</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJP2zsZeY3pPg87PMAK8FLOrDNsz4a95VJ54gaZqXDdztTkWuZFu936i2-iHN_HERHVujkUMngesXj6enBZwQquGivcGmWaq0KZD3uuXeBGRat4wixnHDaBAuqU5jwxGZHGJhI7wAprVU/s1600/SDC17191.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJP2zsZeY3pPg87PMAK8FLOrDNsz4a95VJ54gaZqXDdztTkWuZFu936i2-iHN_HERHVujkUMngesXj6enBZwQquGivcGmWaq0KZD3uuXeBGRat4wixnHDaBAuqU5jwxGZHGJhI7wAprVU/s200/SDC17191.JPG" width="200" /></a>1/2 tsp ancho chili powder (I make my own...see end of post)<br />
1/2 tsp salt<br />
1/2 tsp chili powder (ex. cayenne pepper)<br />
1/2 tsp garlic powder<br />
1/2 tsp dried crushed oregano<br />
optional 1/4 tsp cumin<br />
2 to 4 Tilapia fillets<br />
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<div style="color: red;">For chipotle remoulade:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wXp_88aifXixwLpTTk2g4RfdTQkey2BGj8lV4LzwzI3UFmE185pZrmPZA8GN2eXJH5d6pMDVvVmaGQrQ6PD5kjp5M5RmKk1IxVlI4rdy1fdWR8qBw631YqtoSn1P0WntDx9yD3LbeLWF/s1600/SDC17193.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wXp_88aifXixwLpTTk2g4RfdTQkey2BGj8lV4LzwzI3UFmE185pZrmPZA8GN2eXJH5d6pMDVvVmaGQrQ6PD5kjp5M5RmKk1IxVlI4rdy1fdWR8qBw631YqtoSn1P0WntDx9yD3LbeLWF/s200/SDC17193.JPG" width="200" /></a></div>2 TBS pureed chipotles (canned with the adobo sauce)<br />
1/4 cup mayonnaise<br />
1 tsp fresh lime juice<br />
1/4 tsp dried crushed oregano<br />
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*Preheat oven to 400 degrees<br />
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In a small bowl mix together all the ingredients for the remoulade until smooth and well combined. Cover and place in the refrigerator until ready to serve.<br />
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In a small bowl mix together all the ingredients for the ancho chili rub. Make sure the fish fillets are rinsed and patted dry, then, one side at a time, spray with non-stick cooking spray and sprinkle the ancho chili rub all over the fillet. Make sure that both sides of the fish are sprayed and have an even coating of the rub all over. Place the fillets on a non-stick skillet that has been sprayed with non-stick cooking spray. You can cover the skillet with foil to make for an easier cleanup, but be sure to spray the foil like you would the skillet itself.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xQ-ZsJjaEUqHX-PnJS4JK8lBtmfnDIUPKyGQGhbRhLpoqOx7Fhhm9QK0DWpcLq4eASksOC6mcr0ha9gS3EqyiTIAdGqzZh2dPH-V37kKcSAQQiQdg0RqKgdm24j3bX8M4dK6uscm2sSU/s1600/SDC17194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xQ-ZsJjaEUqHX-PnJS4JK8lBtmfnDIUPKyGQGhbRhLpoqOx7Fhhm9QK0DWpcLq4eASksOC6mcr0ha9gS3EqyiTIAdGqzZh2dPH-V37kKcSAQQiQdg0RqKgdm24j3bX8M4dK6uscm2sSU/s320/SDC17194.JPG" width="320" /></a></div><br />
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Loosely cover and cook for 8 to 10 minutes...until the fish flakes easily with a fork (temp about 160). Once the fish is cooked, serve with a TBS or two of the chipotle remoulade and whatever vegetable and/or starch you like. I always serve it with broccoli or zucchini and rice. And I always put the remoulade right in between the fish and the rice so I can eat it with both!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1keG9IR2-uaV2aeol_c1UjWlGraIFN_KcQyBtGsbxWx67TsQecXX1_CRmRUz1y3NznHJI8r0zUqwh7BoBbw_hvjLxQa8I4Td8_Dq-G_TndeqRQCRbPhDpZgnuAygGtH2ZjMcBnYKgxdrs/s1600/SDC17195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1keG9IR2-uaV2aeol_c1UjWlGraIFN_KcQyBtGsbxWx67TsQecXX1_CRmRUz1y3NznHJI8r0zUqwh7BoBbw_hvjLxQa8I4Td8_Dq-G_TndeqRQCRbPhDpZgnuAygGtH2ZjMcBnYKgxdrs/s320/SDC17195.JPG" width="320" /></a></div><br />
A couple extra points...<br />
1) I make my own ancho chili powder. To do so is very simple. Take dried ancho chilis and take the stems off and seeds out and open so they can lay as flat as possible on a cookie sheet. Lie them on a cookie sheet in a single layer and toast in a 350 degree oven for 8 to 10 minutes (for about 8 peppers). Be sure not to burn the peppers. Once toasted, break into smaller pieces and place in a blender or food processor and blend until powdered.<br />
2) If you don't want as much of a "fishy" flavor to fish, you can soak it for AT LEAST a couple hours before cooking. Soak the fillets in buttermilk, plain unflavored yogurt, milk/mayo mixture, or milk/sour cream mixture. These soaking ingredients will absorb a lot of the fishy flavor and allow for less fish "stench."brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-53678134970203552822011-06-08T19:40:00.000-05:002011-06-11T16:37:07.347-05:00Chicken Enchiladas with a Roasted Tomatillo Sauce There are so many different types of enchiladas and sauces, but one of the most popular is chicken enchiladas with either a sour cream sauce or a tomatillo sauce. I am personally partial to spinach enchiladas, which I make any time I make my carnivorous boys enchiladas. They are fairly easy to make, but involve your full attention from the time you start preparing until you put them in the oven. They are worth it, though. <br />
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Roasted Tomatillo Sauce:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctfdryABJr-sSk-e6P0sCrrTz6X48g42CblEE4RtEIWS6V10iFBC4hBr5TI8In0vdoyjKmMe3Z_M9-VOhoDDk1LV3Kl5_sTjGQxqUEvMwZhj0D5u7zGjb3xvvfjCCfAoVFtWcSRLnwJsK/s1600/SDC17170.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctfdryABJr-sSk-e6P0sCrrTz6X48g42CblEE4RtEIWS6V10iFBC4hBr5TI8In0vdoyjKmMe3Z_M9-VOhoDDk1LV3Kl5_sTjGQxqUEvMwZhj0D5u7zGjb3xvvfjCCfAoVFtWcSRLnwJsK/s200/SDC17170.JPG" width="200" /></a></div>1 lb tomatillos (husks removed)<br />
1/2 large white onion<br />
4 garlic cloves <br />
2 jalapenos (w/o seeds if you don't want it spicy)<br />
1 tsp salt<br />
1/2 cup chopped cilantro<br />
Juice from 1/2 of a lime <br />
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Chicken Enchiladas:<br />
2 large chicken breasts (3/4 to a pound total)<br />
2 tomatoes<br />
1/4 of a large white onion<br />
garlic powder<br />
salt (to taste)<br />
cooking spray<br />
1 TBS butter <br />
Queso fresco (or shredded mozzarella cheese)<br />
10 to 12 flour tortillas<br />
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Preheat the oven to 400 degrees. <br />
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1) Slice the jalapenos in half, lightly crush the garlic (only enough to open the each clove a little), cut each tomatillo in half, then break the onion apart slightly. Lay all the vegetables on a cookie sheet in a single layer and place in the oven for 15 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWiKGjJISNhOCP7LGMQC64iltxn6Z_udAEJAlkYgTkQyea5iu29aZcdLHJsyMGAfmcvEbBFa8ZARUfQwjW-aoXOQzw2FjsCdUevefua9FZMOmr1eTD5KQG0H3J55B-6nwxRDWbZ7m_L-m/s1600/SDC17173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWiKGjJISNhOCP7LGMQC64iltxn6Z_udAEJAlkYgTkQyea5iu29aZcdLHJsyMGAfmcvEbBFa8ZARUfQwjW-aoXOQzw2FjsCdUevefua9FZMOmr1eTD5KQG0H3J55B-6nwxRDWbZ7m_L-m/s320/SDC17173.JPG" width="320" /></a></div><br />
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2) While tomatillos are in the oven, start the chicken. Slice the chicken breasts in half (or in more if really thick) so they cook faster and more evenly. Spray a nonstick pan or flat top grill over medium-high heat with cooking spray, and also spray the chicken. Sprinkle garlic powder on both sides of the chicken, then place on pan or grill. The chicken will have to cook for about 5 minutes on each side. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNlRIhwvTYDaP5T4vCI-NpddFb49EcEgLMw5gZPqOk4tKGIpgFbGxGthAjYgbNGQUTyqpxcuWZABj9_Fesaq5-kxQqYNfuN2tB8pW4u0iGqmAbYgi3VkrdY-igs3X5-EPv9IV6aMyv535/s1600/SDC17174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNlRIhwvTYDaP5T4vCI-NpddFb49EcEgLMw5gZPqOk4tKGIpgFbGxGthAjYgbNGQUTyqpxcuWZABj9_Fesaq5-kxQqYNfuN2tB8pW4u0iGqmAbYgi3VkrdY-igs3X5-EPv9IV6aMyv535/s320/SDC17174.JPG" width="240" /></a></div><br />
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3) While the chicken is cooking on it's first side, chop the onion and tomatoes. Put a large pot over medium heat with one TBS butter. When butter has melted, put chopped onions in to cook. By this time the chicken should be ready to flip and start cooking on the other side.<br />
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4) After flipping the chicken, stir the onions in the pot and keep cooking until the onions are tender and a golden brown. At this time you will want to add the chopped tomatoes and mix them in well with the onions and continue to cook over medium heat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3zoQQ7lR-HjlxxW-5l-t8Ar2HSG_ZrsAOf4AJnLLPqXPY9usTrT1KaZQSVlXT3Tj4yImGnG3kUv0PphO0ToUQlb1wmcB1dMWZ8ttl7rGdSRhby64tpB7E5tEpNZ5H4fwc_BWEP7DxnKW-/s1600/SDC17176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3zoQQ7lR-HjlxxW-5l-t8Ar2HSG_ZrsAOf4AJnLLPqXPY9usTrT1KaZQSVlXT3Tj4yImGnG3kUv0PphO0ToUQlb1wmcB1dMWZ8ttl7rGdSRhby64tpB7E5tEpNZ5H4fwc_BWEP7DxnKW-/s320/SDC17176.JPG" width="320" /></a></div><br />
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5) The vegetable in the oven should be ready by now. Take them out of the oven and put them in a blender or food processor along with the cilantro, salt, and lime juice and blend well. Lower the oven temperature to 350 degrees.<br />
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6) Now take the cooked chicken off the grill or put of the pan and set aside to cool slightly to make for easier cutting. Mix the onion and tomato mixture and add a little salt. Let that mixture cook for just a few minutes while you cut/chop the cooked chicken.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8Jwits0OxKhCneF5Dkp3yD-2jxBvSrzUUaaQVoOKvLMFDDQpU5YLsPx7LQA8c4u2IzfpIc2OIRUV5lT3gKsi5mOOd2ipD9pcdeBFc6AnWOFmXXs0zVVzmKCkUzG1i54DjxO2rdEa97jm/s1600/SDC17177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8Jwits0OxKhCneF5Dkp3yD-2jxBvSrzUUaaQVoOKvLMFDDQpU5YLsPx7LQA8c4u2IzfpIc2OIRUV5lT3gKsi5mOOd2ipD9pcdeBFc6AnWOFmXXs0zVVzmKCkUzG1i54DjxO2rdEa97jm/s320/SDC17177.JPG" width="320" /></a></div><br />
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7) When chicken is cut, pour it into the onion and tomato mixture and combine well. Let it cook for a few minutes while you ready a long casserole dish for the enchiladas. Pour a small amount of the tomatillo sauce in the bottom of the dish to help keep the tortillas from sticking. <br />
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8) Turn the heat off under the chicken mixture. Spoon some of the meat mixture into the middle of a tortilla and then add some queso fresco. Roll the tortilla around the meat like a cigar and lay in the casserole dish. Repeat with all the tortillas. <br />
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9) Once all the tortillas are filled and placed in the dish, pour the rest of the tomatillo sauce over the top and sprinkle with more queso fresco (or shredded mozzarella). Place in the oven and bake for 15 to 20 minutes.<br />
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10) That's it! Once cooked, serve by themselves or with rice and beans, shredded lettuce, pico de gallo, or anything else you may want with them. <br />
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brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com1tag:blogger.com,1999:blog-3641857132436643736.post-12594711659911392072011-06-07T22:19:00.000-05:002011-06-22T20:22:53.847-05:00Happy Clown! The title for this post comes with special meaning. A lot of my guilty pleasure snacks have spicy chili powder on or in them and, because I usually use so much of the chili powder (usually the spiciest available), my lips get puffy and red! So worth it, though. I haven't posted in a couple days, partially because I haven't cooked in the past two days, and partially because I haven't had much spare time. I have a few extra minutes before heading off to bed to read some for an online class I am taking, so I thought I would post a little ditty about some of my guilty pleasures:)<br />
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1) Garbanzo beans! Roasted in the shell garbanzo beans (chickpeas) with freshly squeezed lime juice and chili powder.<br />
2) Grilled corn on the cob, also with lime juice and chili powder.<br />
3) Steamed corn on the cob smeared with mayo, chili powder, and sprinkled with fresh parmesan.<br />
4) Fresh baked, thin cut potato chips with Valentina hot sauce and a little salt.<br />
5) Baked tostadas with melted mozzarella on top and Valentina hot sauce.<br />
6) Homemade pretzel bark. Melted dark chocolate mixed with crushed salted pretzels, then poured onto a flat surface and cooled to form "bark."<br />
7) Fresh popped buttered popcorn with chili powder sprinkled all over.<br />
8) Sliced jicama and cucumbers with lime juice and chili powder and just a little salt.<br />
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I try to eat well as much as possible, but every now and then, it feels so good to give into indulgence!brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-5352443702218082932011-06-05T15:18:00.000-05:002011-06-11T16:37:42.585-05:00Gorditas Velazquez Not the healthiest of foods...but OH SO GOOD:) Gorditas are very popular here, and I can totally understand why. My mother-in-law has a little gordita stand in the front of her house. Since our house in top of her house, and we share a courtyard, I smell the gorditas all day, watch her make them, and can have some whenever I want! I don't have them often, but I do have them. I just eat them without the grease soaked cheese and the sodium filled meat.<br />
To start, gorditas are grilled "pockets" made from maize that are filled with cheese and your choice of other filling/s. The fillings you can get are pretty much the same at any of the little stands. You can have picadillo, which is ground beef cooked with garlic, onions, and carrots. You can have deshebrada, which is boiled beef that has been shredded and was flavored while boiling. There is chicharron, which is fried pork skin, and also eggs which have been scrambled and cooked with a little chili oil. If you don't want meat (like me, although I do eat the egg) there are a couple options. Nopales (cactus) with onions and cilantro or by themselves or you can get it with beans. You can do any combination of the fillers, too. My favorite is the nopales or the egg. <br />
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To make the gorditas, my mother-in-law takes a golf ball sized piece of maize and slaps it, pats it, turns it, and flattens it with her hands to make a circle about 5 inches in diameter. Once the gordita is formed, it goes on the flat top grill to cook (it only takes a few minutes per side). The maize for the gorditas is like what corn tortillas are made from, but gorditas are thick, unlike tortillas.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvm57z1jJUkm2qpRq8WO-3PTXEPmIkGNHxLcqQd0tOIXThCyw-5w1WNeoqujqVUjHQ25qPbQmhqw59ggvd2RsUffH1eujsAXe9bzuCvH7Dypyk8T2D_lu3P3J3inIs9vtFMmfhbM93XDf/s1600/SDC17113.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvm57z1jJUkm2qpRq8WO-3PTXEPmIkGNHxLcqQd0tOIXThCyw-5w1WNeoqujqVUjHQ25qPbQmhqw59ggvd2RsUffH1eujsAXe9bzuCvH7Dypyk8T2D_lu3P3J3inIs9vtFMmfhbM93XDf/s200/SDC17113.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4V1rfvYHt4F3RlNJg5dWLtMTbMwdWkUk5EIL_fJbsAQ5wTgxAIoJ9Fdku1gQW5P9tNAPNQ5QoJy-gncxFi1qO_ZksjoCDfVUD3q6Hmi9JRkpn5H_FPtpUsGwhDbOAAZI3gV3T5pqgbGl/s1600/SDC17109.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4V1rfvYHt4F3RlNJg5dWLtMTbMwdWkUk5EIL_fJbsAQ5wTgxAIoJ9Fdku1gQW5P9tNAPNQ5QoJy-gncxFi1qO_ZksjoCDfVUD3q6Hmi9JRkpn5H_FPtpUsGwhDbOAAZI3gV3T5pqgbGl/s200/SDC17109.JPG" width="200" /></a><br />
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Once the maize has cooked, the gorditas are sliced at the top to make an opening and cut in the middle to make a "pocket" for all the filling. When the gordita has been sliced, grease soaked cheese (queso fresco) is then smeared on the inside and the gordita is set back onto the flat top to heat a little more.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-eYu5fKYNRLNg-kXMDaQo1HHVoJSeGh-b8WI1re75LUgDVgWpnwpCFvT07G1qxNhaPnIR648VWTaLuOA1rzfxtoBpRHxvwztp9kucxFK5a61an1xw3rO2cUfDaKZTcDQ5uhGZRLDenlL/s1600/SDC17108.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-eYu5fKYNRLNg-kXMDaQo1HHVoJSeGh-b8WI1re75LUgDVgWpnwpCFvT07G1qxNhaPnIR648VWTaLuOA1rzfxtoBpRHxvwztp9kucxFK5a61an1xw3rO2cUfDaKZTcDQ5uhGZRLDenlL/s200/SDC17108.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNngUEUMxBmpsHt3a2p3jsS-RsUzZzaM4PxbEQT1BOgnUquJUsX77DkQYcemx1IhxL0hAMxOTYW7lYw0m_nOf7G45uQFUCF2q3B_s0KT6PbmnGMDfQZcdPN1yHkjKd442QKDNmP90eEMbH/s1600/SDC17110.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNngUEUMxBmpsHt3a2p3jsS-RsUzZzaM4PxbEQT1BOgnUquJUsX77DkQYcemx1IhxL0hAMxOTYW7lYw0m_nOf7G45uQFUCF2q3B_s0KT6PbmnGMDfQZcdPN1yHkjKd442QKDNmP90eEMbH/s200/SDC17110.JPG" width="200" /></a><br />
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After the cheese has heated up inside the gordita, it is filled with whatever the customer wants. All the blue pots on the side of the flat top are the meats, eggs, and beans. Keeping them on the flat top keeps them warm and accessible. Extra meats and other fillings are kept in the kitchen inside, and the blue pots on the flat top are refilled as needed. The nopales are kept on a side table since they do not need to stay hot. Also on the side table is a HUGE <a href="http://en.wikipedia.org/wiki/Molcajete">molcajete</a> with homemade spicy salsa that can be added to the gorditas. My sister-in-law helps at the stand Tuesdays through Fridays, and on Sundays. On Saturdays and Mondays, it's her gordita stand and my mother-in-law helps her:) <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0sYn1CDOIZh-kYHPc5ZS9MyZVvFKXaT_tTMuAFCXs-yc4ztP72-DbAEpzUrCtn9kdRG2U8WfNn2dsAr6ygtyeGbRDXf4x-MBsNzZTbIuEtV9SzE4vRbtswmE7N9C-A-7Anz701BaTlui/s1600/SDC17114.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0sYn1CDOIZh-kYHPc5ZS9MyZVvFKXaT_tTMuAFCXs-yc4ztP72-DbAEpzUrCtn9kdRG2U8WfNn2dsAr6ygtyeGbRDXf4x-MBsNzZTbIuEtV9SzE4vRbtswmE7N9C-A-7Anz701BaTlui/s200/SDC17114.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgIQkGuuXmpYzQArS0f_9oo3RorY7vhCTK2uAtzejiH3WosM36IJ5gX3eRM53I8TfCnXJsyLkJzXP9gnZJ973nsAZzfAB9FBfLz6qxerRgRGh5eK-wjkCAVCit0hnD3OzLrW3Jr7XAGfX/s1600/SDC17111.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgIQkGuuXmpYzQArS0f_9oo3RorY7vhCTK2uAtzejiH3WosM36IJ5gX3eRM53I8TfCnXJsyLkJzXP9gnZJ973nsAZzfAB9FBfLz6qxerRgRGh5eK-wjkCAVCit0hnD3OzLrW3Jr7XAGfX/s200/SDC17111.JPG" width="200" /></a><br />
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Most days, there are three tables outside on the sidewalk by the stand for customers to sit at and eat. That is usually enough, but on the weekends, the living room inside the house is cleared of furniture (pushed into my brother-in-law's room) and a few extra tables and chairs are put out. The living room is right inside the front door beside the gordita stand. A lot of the people with little food stands will use their front room as extra space for their customers. "¡Mi casa es tu casa!"brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com2tag:blogger.com,1999:blog-3641857132436643736.post-89347040085249902812011-06-04T15:39:00.001-05:002011-06-11T16:41:59.067-05:00Sauteed Tofu. In A Baby Diaper???Tofu is such a wonderful thing. Scrambled, baked, stir fried, sauteed...dressings, smoothies, and dips. So many flavors!!! The following is probably how I make it most of the time.<br />
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You will need:<br />
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1 TBS worcestershire <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAeWfhSpZfDdFct44aQZPZAGj_FeNPHnaz1KoC7SvJPCl4HvNXiDEY8yVWkPg_sJyux1TFznGPrB5k8urw7PWLJWXbVmgRLeBit3y7c75uAXd_Z4zKQ1gpOXHut79AMuUXAWL_T5FGhOV/s1600/SDC17064.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAeWfhSpZfDdFct44aQZPZAGj_FeNPHnaz1KoC7SvJPCl4HvNXiDEY8yVWkPg_sJyux1TFznGPrB5k8urw7PWLJWXbVmgRLeBit3y7c75uAXd_Z4zKQ1gpOXHut79AMuUXAWL_T5FGhOV/s200/SDC17064.JPG" width="200" /></a>2 TBS reduced sodium soy sauce<br />
1 TBS garlic powder<br />
1 TBS onion powder<br />
2 tsp soy oil<br />
1 tsp black pepper (more or less as desired)<br />
12.3 oz package extra firm tofu in water (firm is okay for this as well) <br />
*nonstick frying pan<br />
*cloth baby diaper (if you don't have a cloth baby diaper, you can use 1 or 2 thick dish cloths)<br />
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First thing you need to do is get as much water out of the tofu as you can. Open the package and drain the water, then take the brick of tofu out, being careful not to break it. Take the brick of tofu and lay it in the middle part of the baby diaper (or on a tri-folded dish towel), then wrap the diaper around the tofu using the middle of the diaper, as that is the part that soaks up the liquid the best. If using a dish towel, wrap like you would with diaper, or lay a second folded towel on top.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinz2iln7jChSttk_thceqw8Zmk4pLGcaO9kYybsk73WGHsLL78R8Hrry87_-bkCVDJ2omH1sxwmf9NmxFZBreoh1a3fUBFORB8iUJegbhkmawGIFiby6b0mUhrce4XJ0cYAebHctW2tLZY/s1600/SDC17066.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinz2iln7jChSttk_thceqw8Zmk4pLGcaO9kYybsk73WGHsLL78R8Hrry87_-bkCVDJ2omH1sxwmf9NmxFZBreoh1a3fUBFORB8iUJegbhkmawGIFiby6b0mUhrce4XJ0cYAebHctW2tLZY/s200/SDC17066.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipkwh686MdPR7-UIFuK2P0wSk00LbrQZWZz1kJqUd5FIN_5HuiUNFuFWKS7YktYJOGZOhWPqw0PUmKz0JNh_3SDDHN1EYRsLiz-Cu-yCnIaLKwj63O4fgU9Pqy_uytp2HyFHttDfAnSTZz/s1600/SDC17067.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipkwh686MdPR7-UIFuK2P0wSk00LbrQZWZz1kJqUd5FIN_5HuiUNFuFWKS7YktYJOGZOhWPqw0PUmKz0JNh_3SDDHN1EYRsLiz-Cu-yCnIaLKwj63O4fgU9Pqy_uytp2HyFHttDfAnSTZz/s200/SDC17067.JPG" width="200" /></a><br />
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipkwh686MdPR7-UIFuK2P0wSk00LbrQZWZz1kJqUd5FIN_5HuiUNFuFWKS7YktYJOGZOhWPqw0PUmKz0JNh_3SDDHN1EYRsLiz-Cu-yCnIaLKwj63O4fgU9Pqy_uytp2HyFHttDfAnSTZz/s1600/SDC17067.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div>Once wrapped, you need to put a fairly heavy (about 1 1/2 to 2 lbs) pot or pan on top of the wrapped tofu brick...make sure it is right in the middle to evenly press the water out of the brick. Cast iron pans work well. I use my removable flat top/grill. You could also use a thick book, or anything else you have, if you do not have a heavy pot or pan! Let that sit and press the water out for a couple of hours:)<br />
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While the tofu is "draining," you can prepare the marinade. Put the six liquid and powdered ingredients in a sandwich size ziplock back, zip, then mix well. Set it in the refrigerator until the tofu has been drained. After a couple of hours, unwrap the tofu and get your bag of marinade. Carefully put the brick of tofu in the ziplock bag with the marinade. Turn the bag carefully several times and use your fingers on the outside of the bag to fully coat the brick. Set the bag in the refrigerator for another few hours so that the tofu can soak up the marinade.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSacs3R45i3TIg0MMh1G8LH6SmR0bAs_DRbf5PdEVDhPqCMZczmf3KpGoE83ITsfNO2GCKy2aUEKD09eevvPbQm7BtA-Vx5NnVHyc_ID7d2Li54Exd_h5DpZUU4UnqVsreWdacLCKsXgv/s1600/SDC17069.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSacs3R45i3TIg0MMh1G8LH6SmR0bAs_DRbf5PdEVDhPqCMZczmf3KpGoE83ITsfNO2GCKy2aUEKD09eevvPbQm7BtA-Vx5NnVHyc_ID7d2Li54Exd_h5DpZUU4UnqVsreWdacLCKsXgv/s200/SDC17069.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97N5QcQlHEML8dskjew-B9SuaUBXbV8q0EPVyZgNqY2iujP16nPrn7RePWj7BoKqMRK9enRt4GTiKVth7cEOjGZdN_svJz3HPRElnk6cgHNYYEJSMvVzyqQb9vb5F-ZgO3bu2BTjdTGkn/s1600/SDC17070.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97N5QcQlHEML8dskjew-B9SuaUBXbV8q0EPVyZgNqY2iujP16nPrn7RePWj7BoKqMRK9enRt4GTiKVth7cEOjGZdN_svJz3HPRElnk6cgHNYYEJSMvVzyqQb9vb5F-ZgO3bu2BTjdTGkn/s200/SDC17070.JPG" width="200" /></a><br />
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After the tofu is finished marinating, take it out of the bag and carefully slice into "bite-sized" pieces. When cut, put the tofu into a nonstick pan over medium heat and cook for about 3 minutes...carefully "flip" the tofu in the pan either with a spatula or with the wrist flip technique (which I prefer!)...cook for about 3 minutes...flip...repeat. You can stir the tofu softly while cooking if you want, but I prefer to get a little "crisp" on the outside of the tofu pieces. Overall, you will need to cook the tofu for about 10 minutes. Once finished, serve with whatever sides you wish. This amount of tofu will be enough for 2 to 3 meals, depending on how much you want to eat at a time:) I usually eat it with steamed mixed veggies and plain pasta or steamed rice. Once cooled, the tofu is great on top of salads or in a sandwich, too.brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-69033566940298397022011-06-03T21:34:00.003-05:002011-06-11T16:37:07.347-05:00Breaded Pork Chops with Roasted PotatoesOne of my husband's favorite dishes is my breaded and baked pork chops (he also likes the chicken). My son likes it, too, but says he really likes "chicken 'n fren fries." It is so simple, much healthier than fried, and has so much flavor!<br />
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Ingredients:<br />
<span style="color: purple;">For Pork:</span><br />
<span style="color: purple;"><span style="color: black;">4 to 6 thinly sliced pork chops and about 1/2 cup of flour</span> </span><br />
<span style="color: purple;"><span style="color: black;">Breading-</span> </span><br />
<span style="color: purple;"><span style="color: black;">2 cups corn flakes cereal (unsweetened)</span></span><br />
<span style="color: purple;"><span style="color: black;">2 tsp garlic powder</span></span><br />
<span style="color: purple;"><span style="color: black;">1 tsp onion powder</span></span><br />
<span style="color: purple;"><span style="color: black;">1/2 tsp black pepper</span></span><br />
<span style="color: purple;"><span style="color: black;">1/2 tsp salt</span></span><br />
<span style="color: purple;"><span style="color: black;">2 tsp dries rosemary (optional) </span></span><br />
<span style="color: purple;"><span style="color: black;">Coating-</span></span><br />
<span style="color: purple;"><span style="color: black;">2 TBS lite mayo</span></span><br />
<span style="color: purple;"><span style="color: black;">3 TBS lite milk (skim, 1%, or 2%)</span></span><br />
<span style="color: purple;"><span style="color: black;">1 egg white</span></span><br />
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<span style="color: purple;"><span style="color: black;"><span style="color: purple;">For Roasted Potatoes:</span></span></span><br />
<span style="color: purple;"><span style="color: black;">1 large yukon gold or white rose potato per person</span></span><br />
<span style="color: purple;"><span style="color: black;">1 TBS soy oil per two potaotes</span></span><br />
<span style="color: purple;"><span style="color: black;">salt and pepper as desired</span></span><br />
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<span style="color: purple;"><span style="color: black;">First things first, preheat oven to 400 degrees. While oven is heating, clean the potatoes and then dice with the skin on. Put the diced tomatoes into an appropriate sized bowl and pour the soy oil and salt and pepper over the top and toss to coat the potatoes. Once coated, pour the potatoes onto a cookie sheet sprayed lightly with cooking spray to avoid sticking. To ease clean up, you can do what I do and line the pan with foil and spray that with the cooking spray and pour potatoes over foil:)</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQOUu4lyBzZvjWYoWPQOZJLOwRllbJucVXvkUaZnLuIngvh-FDBrsSMpR4-H5hk7fv2J4NEV0qr4Kp7YoVXtrGsAB6lvb5-MkW_0ALYLF5Up3yJbqR5PfX4YEe0dHlYJFnQFDwxcFjYqH/s1600/SDC17071.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQOUu4lyBzZvjWYoWPQOZJLOwRllbJucVXvkUaZnLuIngvh-FDBrsSMpR4-H5hk7fv2J4NEV0qr4Kp7YoVXtrGsAB6lvb5-MkW_0ALYLF5Up3yJbqR5PfX4YEe0dHlYJFnQFDwxcFjYqH/s200/SDC17071.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNi2SG5ACvmmenhqKHG7yP3inoExIZU37yLqYIiXtvHAEjmBwCiF3mQUuDm4MjGv5GPNH-NwxnSHO8vGM7ateAP1vOrqb9uX3NpSDRoVplm-AEIkalEqdFoA3fmo35yHxkA_Kws7odJmK/s1600/SDC17073.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNi2SG5ACvmmenhqKHG7yP3inoExIZU37yLqYIiXtvHAEjmBwCiF3mQUuDm4MjGv5GPNH-NwxnSHO8vGM7ateAP1vOrqb9uX3NpSDRoVplm-AEIkalEqdFoA3fmo35yHxkA_Kws7odJmK/s200/SDC17073.JPG" width="200" /></a> Place potatoes in oven to cook (they will cook a total of 45 minutes). After potatoes are in the oven, start preparing the pork.<br />
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Put the 1/2 cup of flour on appetizer sized plate. Mix (pulse) the corn flakes and seasonings for "breading" in a food processor about 4 to 5 times for a larger crispier breading...or 7 to 8 times for a more fine breading (1 second per pulse), then pour onto appetizer sized plate. Mix the mayo, milk, egg white, and salt and pepper in a small bowl, then pour onto appetizer sized plate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9csmB0RgfNTetoiZMkW33RZzQnDBl48pc-2QVRs0bRzbcDKI8p0r8wPMGqcZF3taP_BwgbWtOjnAIVhVWgGVw1cf53X2YqacUFQIBqQgjtleS-KlcIm_Lu09TU-XHwbpPRZBVKuBMCO1j/s1600/SDC17074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9csmB0RgfNTetoiZMkW33RZzQnDBl48pc-2QVRs0bRzbcDKI8p0r8wPMGqcZF3taP_BwgbWtOjnAIVhVWgGVw1cf53X2YqacUFQIBqQgjtleS-KlcIm_Lu09TU-XHwbpPRZBVKuBMCO1j/s320/SDC17074.JPG" width="240" /></a></div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggn858gbSaSYgf6ikj6jMTO2W-WERznzZzoMCBj6KbrCTkT_lapf_EaqEYEe1sGBUanhpJjac-tFw7uxRKM5Lvd3YutUIcQnOx_vPTerDNFLEfdp1zbBvceV8Kin2HxMx_jODtf08iSVT/s1600/SDC17075.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggn858gbSaSYgf6ikj6jMTO2W-WERznzZzoMCBj6KbrCTkT_lapf_EaqEYEe1sGBUanhpJjac-tFw7uxRKM5Lvd3YutUIcQnOx_vPTerDNFLEfdp1zbBvceV8Kin2HxMx_jODtf08iSVT/s200/SDC17075.JPG" width="200" /></a>Start by laying one pork chop in the flour and coating with flour on both sides.<br />
Then lay the flour coated pork chop in the milk/mayo mixture, then flip to coat both sides.<br />
Lastly, lay the milk/mayo soaked pork chop in the corn flake mixture, pet lightly<br />
to ensure coating on bottom, flip, and repeat pat to coat both sides.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMtxnlX-2PSgTYYwhb8B7bRqONPN_Hi6HUaYVtSJfx5DZLqRJLE6G-96g-bMTWY3Byjytn9xAxRVU6hShO1uuZje3_mbyQLrvFFz8UQ5Y7pYxLgEaFxbCUWQzvYI4Zw-W8DrhbJS6Hru3/s1600/SDC17076.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMtxnlX-2PSgTYYwhb8B7bRqONPN_Hi6HUaYVtSJfx5DZLqRJLE6G-96g-bMTWY3Byjytn9xAxRVU6hShO1uuZje3_mbyQLrvFFz8UQ5Y7pYxLgEaFxbCUWQzvYI4Zw-W8DrhbJS6Hru3/s200/SDC17076.JPG" width="200" /></a>Lay pork chop on pan/cookie sheet that has been lightly sprayed with cooking<br />
oil (again, you can cover with foil then spray). Repeat with the rest of the chops! (now is when you should start steaming or frying any veggies you<br />
will be serving with the meal)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJC2nZoy1FYwPqbGgUn389KJkD09B0vSYQJd9cOb_aAWL1bHestt4YVvtlJTqYWgQZJc3-UMdTuCwmB9lahZguMqh-M-LZTD5zDCRiqEllbsN4cH-4QgYyNW4yHmGA2AofsllPNK5xIsfi/s1600/SDC17077.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJC2nZoy1FYwPqbGgUn389KJkD09B0vSYQJd9cOb_aAWL1bHestt4YVvtlJTqYWgQZJc3-UMdTuCwmB9lahZguMqh-M-LZTD5zDCRiqEllbsN4cH-4QgYyNW4yHmGA2AofsllPNK5xIsfi/s200/SDC17077.JPG" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUYpEYWIjDWH5nh4mEtWFQ1l05XxTAXZYPoc7ASGVsEmHK9MZaLEJwHrUAnJ93J4vvTwa1jOgsLLOr0HVVOd8KMZjkEu7W2tjYaL7OlsDNjjB9Qvlx07xWDn8BUBtdmwnzp7EoS8W6EC2/s1600/SDC17078.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUYpEYWIjDWH5nh4mEtWFQ1l05XxTAXZYPoc7ASGVsEmHK9MZaLEJwHrUAnJ93J4vvTwa1jOgsLLOr0HVVOd8KMZjkEu7W2tjYaL7OlsDNjjB9Qvlx07xWDn8BUBtdmwnzp7EoS8W6EC2/s200/SDC17078.JPG" width="200" /></a><br />
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Let the chops sit for at least 10 minutes to soak up the flour and milk/mayo mixture. When the chops are prepared and the potatoes have been in the oven for about almost 30 minutes, take the potatoes out and stir/flip them and then place back in the oven. Place the pan with the pork chops in the oven as well for the last 15 minutes. That is all it takes for thinly sliced chops to cook without drying out. When finished, remove both pans from the oven and serve with veggie of choice! <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPX2e8PQ7rwINtISCrtQr0gxIVW-k_2JjoCgVoo-1ZbXW1ETb8LYAOqNadtYlZDkL4z2Pk360sMtwZAhukrITver_U10XUVF0c-TXqbh68_Ipnxy8d7nmQpYmVSAnOfhJe_VG8RzFAPaqF/s1600/SDC17084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPX2e8PQ7rwINtISCrtQr0gxIVW-k_2JjoCgVoo-1ZbXW1ETb8LYAOqNadtYlZDkL4z2Pk360sMtwZAhukrITver_U10XUVF0c-TXqbh68_Ipnxy8d7nmQpYmVSAnOfhJe_VG8RzFAPaqF/s400/SDC17084.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">P.S. I had marinated sauteed tofu instead of the pork---recipe to come---</div>brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-83725936802663174542011-06-02T09:21:00.002-05:002011-06-22T20:22:53.848-05:00Spinach And Egg Burritos. A Breakfast for Popeye ;) I said it before...I love breakfast, especially eggs. I also really enjoy spinach! I make spinach with egg burritos at least a couple times a week, sometimes more:) Benjamin loves them, too, and will steal mine if I don't make him any! This is the most simple recipe, but is so good. Good tasting and great start to your day. Protein, vegetable, dairy, and carb. I always have it with a side of fruit so that it is a "complete" meal.<br />
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All you need is:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIvkNkRDXYYoc_s44RQ6S6Pi0bU1f6whQWpb3Ko7CZRp9rRFx3I5OzXCO5BjKeWMmm7lS2OM7zg-ychGgwGpC7EhLAUFp8GDi6OuUX-caJuSqwJZZvIaA0GIvdVhwk30L9MV-qGQu8Qqa/s1600/SDC17058.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIvkNkRDXYYoc_s44RQ6S6Pi0bU1f6whQWpb3Ko7CZRp9rRFx3I5OzXCO5BjKeWMmm7lS2OM7zg-ychGgwGpC7EhLAUFp8GDi6OuUX-caJuSqwJZZvIaA0GIvdVhwk30L9MV-qGQu8Qqa/s200/SDC17058.JPG" width="150" /></a><br />
2 eggs (1 yolk, two whites)<br />
1 cup chopped fresh spinach<br />
shredded mozzarella (I use about 2oz, but it's up to you!) <br />
2 tsp butter<br />
1/4 tsp chili powder<br />
Pinch of salt<br />
2 to 3 tortillas of choice (I use lite flour or wheat)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJlgaZ_R7HuViRVhDnSp37jlkEYaSMDh_lkhR4KhEbstLL5shNaCo9WdvL-NY7VVSW4Ynezzh6oJ2po1-z56beJWhM_t6ybYLPvVWD9hLn3qNpSo1Pdhpxh8wh7tDM1LQA5oQfpmYuCB_/s1600/SDC17059.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJlgaZ_R7HuViRVhDnSp37jlkEYaSMDh_lkhR4KhEbstLL5shNaCo9WdvL-NY7VVSW4Ynezzh6oJ2po1-z56beJWhM_t6ybYLPvVWD9hLn3qNpSo1Pdhpxh8wh7tDM1LQA5oQfpmYuCB_/s200/SDC17059.JPG" width="200" /></a><br />
Scramble the 2 egg whites and 1 yolk in a larger sized cereal bowl with the chili powder and pinch of salt. Once that is mixed, add the cheese and cup of spinach and fold everything together until well combined.<br />
Once combined, add the butter to a nonstick pan over medium heat and allow it to melt, then pour spinach and egg mixture into pan and cook, stirring constantly, for about 4 or 5 minutes, or until eggs are done and cheese has fully melted. When the eggs are ready, heat your tortillas in the microwave or in a pan on the stove top (I have a flat top grill on my stove, so I use that). If heating in the microwave, it only needs to be for 15 to 20 seconds. If on the stove top, heat for about a minute on each side over medium-low heat. Now spoon the spinach and egg mixture evenly between the tortillas and roll like a burrito! Serve with fruit like berries or cantaloupe and ENJOY!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_7reoOq0uNYI4685S8q1KfhXDy9G1dFHSEwnPqc1YyMBwdPNqcwnD1h09DLAF94MxlfxNywPDHSrmjMfeShBShZ_uzZGwXFcrbx0j24aMQqjKCzPXOpcFpluxABRQ0WVGtfyxky9ElfH/s1600/SDC17060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_7reoOq0uNYI4685S8q1KfhXDy9G1dFHSEwnPqc1YyMBwdPNqcwnD1h09DLAF94MxlfxNywPDHSrmjMfeShBShZ_uzZGwXFcrbx0j24aMQqjKCzPXOpcFpluxABRQ0WVGtfyxky9ElfH/s400/SDC17060.JPG" width="400" /></a></div>brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-24053858046352106452011-06-01T21:05:00.000-05:002011-06-02T13:08:50.800-05:00Pass the Pasta!<div class="separator" style="clear: both; text-align: center;"></div> Macaroni, spaghetti, penne, fusilli...ahhh, the beautiful sounds of pasta! I like pasta in many different ways. Cold or hot, plain or with just a little butter, tossed in a cream sauce or a tomato sauce. It's all good. But in my personal opinion, whatever kind of sauce a past is served with should be homemade. Yes, some canned or jarred pasta sauces are really good, but they are also LOADED with unnecessary sodium. Yuck:(<br />
I make many types of sauces. Cream sauce, butter sauce, tomato sauce, and yes...even mayonnaise sauces for pasta. I don't feel bad about any of them, though, because I know exactly what goes into them, and I can control the amount of stuff that is not so healthy. I made a special garlic oregano tomato sauce tonight. It went extremely well with the fusilli, sauteed shrimp, and grilled zucchini! Give it a try. Nothing beats homemade!<br />
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<div style="background-color: white; color: red;">For the pasta:</div><div class="separator" style="background-color: white; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSN8d4ud0sYW3TOXczp4EOCkAEbyN7reB1qP3wDxkg46YlXQxTPlB0eU7rLnq_6kyB4oQ3WQmtr8t3dtMpxICxfSgZymS9Db3CqElTfaFPHJLL3nU-EpbnWo1vpTakE_JqX3XpKm6BzsD1/s1600/SDC17037.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSN8d4ud0sYW3TOXczp4EOCkAEbyN7reB1qP3wDxkg46YlXQxTPlB0eU7rLnq_6kyB4oQ3WQmtr8t3dtMpxICxfSgZymS9Db3CqElTfaFPHJLL3nU-EpbnWo1vpTakE_JqX3XpKm6BzsD1/s320/SDC17037.JPG" width="240" /></a></div><span style="background-color: white;">8 oz tomato puree </span><br />
3 TBS lite sour cream<br />
2 TBS butter<br />
2 TBS cream cheese <br />
1 TBS Worcestershire sauce <br />
2 tsp dried crushed oregano<br />
1 tsp dried crushed thyme<br />
1 tsp onion powder<br />
2 tsp garlic powder<br />
1/2 to 1 tsp black pepper powder<br />
(depending on how much you like pepper)<br />
250 grams fusilli pasta <br />
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<div style="background-color: white; color: red;">Grilled zucchini:</div>Sliced zucchini <br />
Sprinkle of salt<br />
Flat top grill (which I use) or regular grill <br />
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<span style="background-color: white; color: red;">For the shrimp:</span><br />
1 lb baby shrimp<br />
2 TBS butter<br />
215 gram can of whole red pepper with skin removed (drained)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNk8c38E_pIYXJhkl_k6StCu4ikLoS-NeFvWXip5TO57b45kKFYxuctHXMzC9EN1bur3ynj3Gml30dZ2dYWL69TKfEOdlFVEcvO86Ke9PP9dIJhy-rT0zeHbOdfJ2m3wR16Ra5IH2QtMH/s1600/SDC17038.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNk8c38E_pIYXJhkl_k6StCu4ikLoS-NeFvWXip5TO57b45kKFYxuctHXMzC9EN1bur3ynj3Gml30dZ2dYWL69TKfEOdlFVEcvO86Ke9PP9dIJhy-rT0zeHbOdfJ2m3wR16Ra5IH2QtMH/s200/SDC17038.JPG" width="150" /></a>Now, to start, take a drink of whatever suits your mood at the moment. For me, it was rum shooters (using Pepsi). If you want a glass of wine, go for it. Cosmopolitan, more power to ya! Oh yeah...start your grill and set to a medium temperature. "Preheat," so to speak:) <br />
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When you have had the desired amount of drink and have started your grill, start your pasta. I always use Barilla, but any brand works. The ingredients listed above make the perfect amount of sauce for 250 grams of fusilli pasta. Add about 1 tsp of salt (if desired) to the water, as this is the only time that you will actually get to flavor the pasta itself. When you have the pasta over heat and ready to cook, it's time to start the sauce. Get all of the ingredients, except the cream cheese, and add them to a medium, nonstick pot. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdQvd9wgRB-_ALEvdY5NRTtIXV033MNOHlfEokxDrM33P4bwcJogf60rhm7Lodu3SUi000dEY9d6ScTc5oLsgmp7Oe8L4tYeqbGI6jEt5ZYDdzbZu1z6aoSKJZSBRN4vy_OqCOUimX0SW/s1600/SDC17051.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdQvd9wgRB-_ALEvdY5NRTtIXV033MNOHlfEokxDrM33P4bwcJogf60rhm7Lodu3SUi000dEY9d6ScTc5oLsgmp7Oe8L4tYeqbGI6jEt5ZYDdzbZu1z6aoSKJZSBRN4vy_OqCOUimX0SW/s200/SDC17051.JPG" width="200" /></a></div> Put the pot on the stove over medium-low heat and stir to mix. Keep stirring until just before the sauce starts to boil...this is when you add the cream cheese. Add the cheese and stir for a few minutes until the sauce begins to boil. Once the sauce begins to boil, turn the heat down to low and stir for another minute or two. Now move on to the shrimp. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThDC0Hw35vJOqSQg48tfrbPY0br60h7GDZ1y6B7psAFLTyuf_Mp6m8G90HGXqfULZglaq3fOYJ4Jy-YmY47yFctb4_K8L5hHq4Wat_cH0f_z2st2X2QCw8y_mVxy_5hrs4YiNjsS9Ix_F/s1600/SDC17041.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThDC0Hw35vJOqSQg48tfrbPY0br60h7GDZ1y6B7psAFLTyuf_Mp6m8G90HGXqfULZglaq3fOYJ4Jy-YmY47yFctb4_K8L5hHq4Wat_cH0f_z2st2X2QCw8y_mVxy_5hrs4YiNjsS9Ix_F/s200/SDC17041.JPG" width="200" /></a></div>Take the red bell pepper that has been drained of the water out of the can and dice until nicely cubed. Through the peppers in a large nonstick pan (or wok, like me) along with the pound of shrimp, two TBS of butter, and sprinkle of salt. Set on the oven and start the heat on low. Let it sit for a couple minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqpoNFWi9jJrFKru3YqATEyxFsu5mwY0O33HNaqVhP9KuA4qwel6TBIGHS9TMls70oEIcwiyxeOLynsWRMmK31BM18VAozwQVemcdVfslfe6Xl8Dc2Fd0eIrUeBERcCz9UXwgC8OPcjCA/s1600/SDC17052.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqpoNFWi9jJrFKru3YqATEyxFsu5mwY0O33HNaqVhP9KuA4qwel6TBIGHS9TMls70oEIcwiyxeOLynsWRMmK31BM18VAozwQVemcdVfslfe6Xl8Dc2Fd0eIrUeBERcCz9UXwgC8OPcjCA/s200/SDC17052.JPG" width="200" /></a></div>While the shrimp is sitting, getting ready, spray cooking spray on your flat top/regular grill and lay the sliced zucchini in a single layer on the grill. Spray the top of the zucchini and sprinkle with a pinch of salt. Excuse the foil on my flat top grill, but those things are incredibly hard to clean. Foil makes for an easy through away.<br />
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Now go back to the shrimp. Stir and mix until the peppers, butter, and shrimp are well combined. Turn the heat up to medium and keep stirring for another minute or two. Now go back to your zucchini and flip them over to grill the opposite side. No more salt is needed, but if you want, you can sprinkle some more salt on the flip side. Now go to your pasta and turn the heat off, as the pasta should be done. Do the same with your sauce, and give it a good stir. Now go back to your shrimp and stir. The shrimp should be finished, or close to finished, by now. They should be light pink and almost look translucent. Make sure not to over cook, though. Tough shrimp is not good:( Once the shrimp are done, turn the heat off. Drain your pasta and then pour it into the pot you boiled it in. Now pour your sauce over the pasta and stir it all together. Turn off your grill. Portion pasta onto plates or into bowls, top with shrimp, and surround with the zucchini. YUM!!!<br />
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If you want an added goody with your pasta, you can make homemade garlic mozzarella bread. For 6 pieces of sliced bread, take 2 TBS butter and 1 tsp garlic powder and mix well. Spread evenly over the sliced bread and then top with shredded mozzarella. Bake at 450 degrees on cookie sheet for 10 to 15 minutes, depending on desired crispiness. You can also add shredded mozzarella or parmesan to the top of the pasta.brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-35926843125083681082011-05-31T14:53:00.002-05:002011-06-11T16:43:58.543-05:00Carrot And Zucchini Vegetable Muffins The Kids (and parents) Will Love! Zucchini and carrot muffins. WHAT? Some people think that vegetables and sweets don't go together...personally, my favorite cake of all time is carrot cake. I even had carrot cake as my wedding cake! My son loves it, too, and even stole my last piece out of the refrigerator and ate it before I knew what he was doing:) He is the reason I started making these vegetable muffins when he was only a year old (a little over 2 years ago). It has never been a struggle to get him to eat his vegetable, but I wanted to try and get more creative in the way they were served to him. Sometimes we have zucchini or chayote "pancakes." Sometimes it's pea and corn stuffed spinach wraps. My favorite, though, are these muffins.<br />
One of the things I love about these muffins is...THEY ARE ONLY 150 CALORIES EACH!!! There is only 1/4 cup of sugar in the entire recipe, which means only 1 tsp per muffin. They get extra sweetness from the vegetables...especially the carrots. While they were in the oven today, baking to golden perfection, my son sat in front of the oven waiting for them to finish so he could have one. They are THAT good.<br />
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You will need:<br />
1/3 cup skim milk<br />
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1 egg lightly beaten<br />
1 tsp vanilla<br />
2 cups flour (I always use wheat flour)<br />
1/4 cup brown sugar<br />
1 TBS baking powder<br />
1 tsp cinnamon<br />
1/8 tsp nutmeg<br />
3/4 tsp salt<br />
1 1/4 cup shredded carrots<br />
1 1/4 cup shredded zucchini<br />
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Preheat your oven to 425 degrees...<br />
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In a small bowl, combine egg, milk, oil, and vanilla. Whisk together until well combined but not frothy. In a medium bowl, combine all the dry ingredients (flour through salt in above list) and mix well.<br />
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Once the dry ingredients are combined, fold in the vegetables, making sure to coat well with the flour mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7A-QTU-gAkMk8MRbOxMLu5G3-mgtCo2c17v5ZkAd2XopGGyTDXvmMuGB8YsPL1-FuLZSEYYBdQFTzjAalTrcRg6r2NOtK_9FPNS-Q8tCcthdM1EZa1Ts-vK3k8_n6fJ2jHpNFxJOc3-E/s1600/SDC17028.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7A-QTU-gAkMk8MRbOxMLu5G3-mgtCo2c17v5ZkAd2XopGGyTDXvmMuGB8YsPL1-FuLZSEYYBdQFTzjAalTrcRg6r2NOtK_9FPNS-Q8tCcthdM1EZa1Ts-vK3k8_n6fJ2jHpNFxJOc3-E/s320/SDC17028.JPG" width="320" /></a>Once all the vegetables are coated, pour the milk mixture in all at once and stir to combine. The mixture will be very thick, but that is how it's supposed to be! When everything is all combined, line muffin tins with muffin liners, or lightly spray with cooking spray then sprinkle with flour so the batter doesn't stick and/or burn. Spoon the batter into the muffin tins until almost full. <br />
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Bake at 425 degrees for 20 to 25 minutes (until an inserted toothpick comes out clean).<br />
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Once the muffins are finished baking and are a golden brown, remove the muffin tin from the oven and allow the muffins to cool for just a few minutes. After a few minutes, remove the muffins from the tin and transfer them to a wire rack to cool completely.<br />
As I mentioned before, these muffins are not really sweet, but have an incredible flavor to them. If you would like a little more sweetness to them you can sprinkle some sugar on the tops right before baking. My favorite way to sweeten them up a bit, though, is to add a little bit of honey to one right before I eat it...on top or sliced and smeared in the middle:)<br />
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</div>brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-33931015044744166792011-05-30T22:14:00.001-05:002011-06-02T13:09:26.956-05:00Las CazuelasThe town where I live in Mexico (Comonfort, GTO) is pretty small, and I am the only gringa who lives here. There are less than 68,000 people in the 485.90 square kilometers that make up this town. There are a couple of little restaurants that I like, but one in particular that is my favorite.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhibmR4X9ZcDecMbVDTAjJE50DzTn3SEVk2_3mqhQdXd6RLesq-sfZ4wqHFRnjNFqi9OlEAZx2D_ym7o9D-en2Qa0LGoXMB3TO7qNIRL7r_Lo2BLLyZGMHgNLhnhDlSm7GX9zXG-63lgImu/s1600/SDC17003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhibmR4X9ZcDecMbVDTAjJE50DzTn3SEVk2_3mqhQdXd6RLesq-sfZ4wqHFRnjNFqi9OlEAZx2D_ym7o9D-en2Qa0LGoXMB3TO7qNIRL7r_Lo2BLLyZGMHgNLhnhDlSm7GX9zXG-63lgImu/s320/SDC17003.JPG" width="320" /></a></div><br />
This little restaurant only has 8 tables and is run out of the lower half of the owners house. Elsa. Elsa is one of the sweetest ladies I have met and Benjamin (my son) always runs in and gives her a huge hug whenever we get there. <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RZesCZBFIAXqlvMVvWAYigbNgcnehxf6-oVMvupkII6m-jSGYr_addf6U_9k5EcaDhx99U5SJxGmPragmjwkwr6LQqJARD7RDgHHpIbp4FY14-SIfdy2BRXYd1KqtriUFHXYmBb92qay/s1600/SDC17018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RZesCZBFIAXqlvMVvWAYigbNgcnehxf6-oVMvupkII6m-jSGYr_addf6U_9k5EcaDhx99U5SJxGmPragmjwkwr6LQqJARD7RDgHHpIbp4FY14-SIfdy2BRXYd1KqtriUFHXYmBb92qay/s320/SDC17018.JPG" width="320" /></a> </div><br />
You can see her husband sitting at a table in the back right corner. He is really sweet, too, and always has good conversations with my husband when we are there. He is the "money" man and always gets the drink orders whenever customers come in. He just had some health issues having to do with diabetes, but is now on the fast track to recovery:)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZh_y_ArYl1qukqOg05659yKWhESwkh33iU27vCjdOxMWcNKyOhyphenhyphen9sDtGIPHlsGYIceBZwBiz9hSFMa5O0LsaSklRuOyMx6A1FY9Jib-3QUTQQ8BFcEog5x1_At3hAnjXBkwkKT996yXd/s1600/SDC17006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZh_y_ArYl1qukqOg05659yKWhESwkh33iU27vCjdOxMWcNKyOhyphenhyphen9sDtGIPHlsGYIceBZwBiz9hSFMa5O0LsaSklRuOyMx6A1FY9Jib-3QUTQQ8BFcEog5x1_At3hAnjXBkwkKT996yXd/s320/SDC17006.JPG" width="320" /></a>Anyway...the inside of the restaurant is quaint and has plastic tables and chairs, as most of the "house" restaurants and stands do. They have table umbrellas for most of the tables. Mostly for decor, but also for shade during the earlier part of the day since the ceiling is a Plexiglas type of material and lets in the sun. All the tables have placemats and two cute little wine bottles on them. Some have table cloths, others don't. There is one long table set up for larger groups or families that come in. It is situated on a level that is a step higher than the rest of the place.<br />
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There are many wonderful dishes on the menu, but Elsa usually has on "off the menu" item that my husband usually gets. Tonight was chicken mole, one of my husbands favorite dishes. I think that is what he gets every time she has it. The mole sauce usually has a pretty good kick to it, and the texture is always mole perfect! When I ate meat, mole was a nice escape from the usual chicken dishes, and sometimes I miss it. It is a messy dish, but well worth the it:)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxfuDdLR0WbKiD-mNB9eOC-WK52cWRbFlWi2pH2l7RmRo31sQszHctFjg9eDiEoE2qn0j0qKYkhuZQ38I7yT2VApbA4kUFei6DVN4fbi29-aUccHdxGzLxLOn9MdiEIJ1i4CwbnCf35z-/s1600/SDC17010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxfuDdLR0WbKiD-mNB9eOC-WK52cWRbFlWi2pH2l7RmRo31sQszHctFjg9eDiEoE2qn0j0qKYkhuZQ38I7yT2VApbA4kUFei6DVN4fbi29-aUccHdxGzLxLOn9MdiEIJ1i4CwbnCf35z-/s200/SDC17010.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdSYAJVNicJmnb9h_cs46Y1pD5ZwBhTR_mP-zujpTzWxjc90QODpnJfGJBQilSe6RX0ui7FN7ZliuVirAOMxfYSIr7ZxNObHkqA8qiSfJKJ2qkafacF-5YRFuO4dM1d0n0c66Ic4Xv9sX/s1600/SDC17016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdSYAJVNicJmnb9h_cs46Y1pD5ZwBhTR_mP-zujpTzWxjc90QODpnJfGJBQilSe6RX0ui7FN7ZliuVirAOMxfYSIr7ZxNObHkqA8qiSfJKJ2qkafacF-5YRFuO4dM1d0n0c66Ic4Xv9sX/s200/SDC17016.JPG" width="200" /></a></div><br />
I use to love her Milanesa. That is a very thin pan fried piece of chicken. She also makes a wonderful Cordon Bleu that melts in your mouth and has the best aroma. Since my appetite for land creatures has dwindled significantly in the past 8 months, I only eat meat (only white meat, never red) once every couple of weeks. I am now absolutely in love with her Camarones Empanizados (fried shrimp). She makes this wonderful breading that has poppy seeds in it and slowly pan fries the baby shrimp. The dish is supposed to come with rice and beans, but I get a special plate...because Elsa is so wonderful and caters to my needs and wants. I get it with rice and shredded lettuce, and vegetables if she has them (most restaurants like this do not have vegetables except for pico de gallo or onions and tomatoes). She also put some fried potatoes on my plate, which looked amazing, but I did not eat for two reasons. One, that was just another starch I did not need in addition to the rice, and two, they had pork mixed in with them. The plate looked gorgeous and the food was delicious!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN96fua9Ey3BUi7AAw3TuxU8bSP2ERbDl7FC9orNr2eTGxhqp2vmy9fLIWm2TUxFetJbWQE1w0vmMcAtnf1FVSIzYna9P5duOQep4lThsQNVrZIPnw5sqcMBjAYDw25DVExjdT8F93BB9j/s1600/SDC17017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN96fua9Ey3BUi7AAw3TuxU8bSP2ERbDl7FC9orNr2eTGxhqp2vmy9fLIWm2TUxFetJbWQE1w0vmMcAtnf1FVSIzYna9P5duOQep4lThsQNVrZIPnw5sqcMBjAYDw25DVExjdT8F93BB9j/s400/SDC17017.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My son loves her chicken burritos which are made with shredded chicken and refried beans, but he is also a huge fan of quesadillas. Especially Sincronizadas. Sincronizadas are a special kind of quesadilla which has a little bit of mayonnaise on the inside of the tortillas and are layered with ham and queso Oaxaca. Sometimes he will eat the entire quesadilla, but most of the time he takes them apart and just eats the goodness inside. Either way, he's always happy when he sees Elsa walking over to the table with his food:)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOG3BNRIv3vtpgghYz3XWqkshYbyhfebGPA8JR3tDVrotdNrULQUb-TIUcAVWd3JxocEZFi42XijHZrKLtc3KSjeBVo_souSonhpXXMQ3eH2AQOzjSK7-kWmtZpwGq9C5moJ6QhzLCf_qZ/s1600/SDC17015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOG3BNRIv3vtpgghYz3XWqkshYbyhfebGPA8JR3tDVrotdNrULQUb-TIUcAVWd3JxocEZFi42XijHZrKLtc3KSjeBVo_souSonhpXXMQ3eH2AQOzjSK7-kWmtZpwGq9C5moJ6QhzLCf_qZ/s320/SDC17015.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">Overall, I give Las Cazuelas a 10 out of 10. We never all get our food at the same time, and the seating is not the most comfortable, but Elsa makes our visit special every time we go...which is usually every couple of weeks. My son will also tell us sometimes, "I wanna go see Elsa!" When you find a little gem like this cozy little restaurant, and your 3 year old likes it, you take advantage of it whenever you can:) I am so glad we found this place when we first moved here almost 4 years ago. </div><div class="separator" style="clear: both; text-align: center;"></div>brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-82029667560748843472011-05-29T10:07:00.001-05:002011-06-22T20:22:53.848-05:00Eggsplosion!!!I loooove me some good breakfast food. Especially a good egg meal! I have eggs for breakfast at least 5 times a week. Most of the time it is just egg whites...or 1 yolk and 2 whites...so my cholesterol doesn't get out of control. There are some recipes, though, that just require the whole of both eggs:) This is one of them. And this recipe has one of my other favorite foods...CHEESE. Glorious, gooey, flavorful, sent from the gods CHEESE!<br />
<br />
I give you:<br />
<br />
<div style="text-align: center;">THE EGGSPLOSION GRILLED CHEESE</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kqHQEGnEjLcxRomrJxzU6RdiVzBe9JPilfelQtqeawWp3ptA25ZIF222FMcomju7GaWHyu7sYw3V5Z2aR-45IV4HbiZ7V96M8-9dMXol8xsDKBdvmXlXqgJ_D6rhO4XThoNbbPkjJgec/s1600/SDC16971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kqHQEGnEjLcxRomrJxzU6RdiVzBe9JPilfelQtqeawWp3ptA25ZIF222FMcomju7GaWHyu7sYw3V5Z2aR-45IV4HbiZ7V96M8-9dMXol8xsDKBdvmXlXqgJ_D6rhO4XThoNbbPkjJgec/s320/SDC16971.JPG" width="320" /></a></div>What you will need:<br />
2 pieces of sandwich bread (I only use wheat or multigrain, but any kind is fine)<br />
2 eggs<br />
1 1/2 TBS butter or margarine<br />
3 oz shredded cheese (or 3 slices of cheese)<br />
Salt for seasoning<br />
Chili powder (optional, but I always use it)<br />
Large mouthed shot glass or small jar lid<br />
Spatula (the thinner, the better. A cookie spatula works best)<br />
Flat top grill (which is what I use), nonstick pan, or cast iron pan<br />
<br />
1) Start by heating your pan or flat top on low-medium heat for about 3 or 4 minutes.<br />
2) While that is heating up, you can cut the centers out of each piece of bread with your "circle" of choice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wLtmIKo9nXr80mELdxDAvOScbq7cFlHnL_YvU4TMtEMhb6cXVmrTAq-Q2-6-wY1Ze_7mk5XzRTtWRGGHEsu6Ud22CjTWw71CnD8EKD_Uu1J7740366FCNYrnIATHl2egC_2oulNDB5Gm/s1600/SDC16965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wLtmIKo9nXr80mELdxDAvOScbq7cFlHnL_YvU4TMtEMhb6cXVmrTAq-Q2-6-wY1Ze_7mk5XzRTtWRGGHEsu6Ud22CjTWw71CnD8EKD_Uu1J7740366FCNYrnIATHl2egC_2oulNDB5Gm/s320/SDC16965.JPG" width="320" /></a></div><br />
3) When the centers are cut out and your pan/flat top is heated, put 1 TBL of butter in it to melt, then add the slices of bread...and the cutouts for a special little treat:)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioG5BI5fq_FLS3JtjpUggt-qK0t9ik8Cyyg2AUlCTxRleXEhta3XwD6EV9tFQZ_SzUH8Umh9uwFGqbOKjabTd6YtOCuT1pu_Aa821WRCqofxT9xfM_dkYjG2NQgipnL-KpgmXbyE9bvQdW/s1600/SDC16966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioG5BI5fq_FLS3JtjpUggt-qK0t9ik8Cyyg2AUlCTxRleXEhta3XwD6EV9tFQZ_SzUH8Umh9uwFGqbOKjabTd6YtOCuT1pu_Aa821WRCqofxT9xfM_dkYjG2NQgipnL-KpgmXbyE9bvQdW/s320/SDC16966.JPG" width="240" /></a></div><br />
4) Let the bread get to a very light golden brown on the bottoms, then crack an egg in the center of each slice, then season with salt (and chili powder if desired!).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaChAPymrFppNnHK8MntrBCI917EVxS6_IDWeUmu1msObC8A1klcZQblzT_sGvkioluW02w_7fcpzdIxnnOSUvhOgPsfyymE_NEo8KjLGuIio2QFVM_NHwadYnni0tvdAlSGgxAn0DESP/s1600/SDC16967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaChAPymrFppNnHK8MntrBCI917EVxS6_IDWeUmu1msObC8A1klcZQblzT_sGvkioluW02w_7fcpzdIxnnOSUvhOgPsfyymE_NEo8KjLGuIio2QFVM_NHwadYnni0tvdAlSGgxAn0DESP/s320/SDC16967.JPG" width="240" /></a></div><br />
5) Let the egg cook just enough that you can easily pick up the slice of bread with your thin spatula without the egg falling out of the bottom. This will take about a minute and a half to two minutes depending on the heat.<br />
6) Once ready, very carefully flip the slices of bread over (including the little circle cutouts) being careful not to let the egg yolk fall too out of place!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJOY5_uwFc3yUwM700QaZxO7-by5ARhUO2YLUPuSN3lCvVm1pz9MB-YVFDNExFeXgCO8DC7s1lB6f0c1uEgu6w9Kvo5zjvK_Kn0itFSpd7H6XcfGaNUdHtlBuZxkKMBKYf0YPnh87Sbzy/s1600/SDC16968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJOY5_uwFc3yUwM700QaZxO7-by5ARhUO2YLUPuSN3lCvVm1pz9MB-YVFDNExFeXgCO8DC7s1lB6f0c1uEgu6w9Kvo5zjvK_Kn0itFSpd7H6XcfGaNUdHtlBuZxkKMBKYf0YPnh87Sbzy/s320/SDC16968.JPG" width="240" /></a></div><br />
7) Add the cheese to the top of all the bread. If using slices, add 1 slice to each slice of bread and half of the third slice to each circle cutout. If using shredded, 1 oz per slice of bread, and a half oz per cutout.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0StKEB6fPc7h7FjmvhWIis5yB5Ar-kWoEGUlGQpx4Fo2cSho-6ir0nlHNdQUVv6tlyJ_zquUt2tVy06U3miPjXECfVhVtbyu8i-Ym83JLvd8mCySU7WDKF26ndzQ2uak1mRwQEpeFEpum/s1600/SDC16969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0StKEB6fPc7h7FjmvhWIis5yB5Ar-kWoEGUlGQpx4Fo2cSho-6ir0nlHNdQUVv6tlyJ_zquUt2tVy06U3miPjXECfVhVtbyu8i-Ym83JLvd8mCySU7WDKF26ndzQ2uak1mRwQEpeFEpum/s320/SDC16969.JPG" width="240" /></a></div><br />
8) Once the bread has browned slightly and the egg is just barely cooked enough that you can slide the spatula under it (about two minutes at the most), put one slice of bread on top of the other, cheese sides together (and don't forget those cutouts). Cook the sandwich for a minute or two, then flip and cook the other side. Hint: if you don't want a really runny egg, cook for an extra minute or two on each side.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIQdom0XwQxwql6BfH_RxEpz6bWRj7ZQX1z_mafBxXaP_fFpT-gYCazMTCzj-0uoKnnY68qLMZGUQ1ZkYhNStvgycnI5_sDwsmwhtXSZW_F6rvfllAXA3mBZT14yof3gD8JTKlVQ8BUcT/s1600/SDC16970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIQdom0XwQxwql6BfH_RxEpz6bWRj7ZQX1z_mafBxXaP_fFpT-gYCazMTCzj-0uoKnnY68qLMZGUQ1ZkYhNStvgycnI5_sDwsmwhtXSZW_F6rvfllAXA3mBZT14yof3gD8JTKlVQ8BUcT/s320/SDC16970.JPG" width="320" /></a></div><br />
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9) Remove from heat and let rest for about a minute. You can slice it or eat it as is. Use your hands or a fork and knife. Any way, it's pure yumminess!!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQEv6IFBp2ECNbxTrzHWKgrrlVhIcQFL6QoTeDh5_I86A2-ZEiLKeCB6KRpa9WJSMpcO4q_Hv25cjyO1owo4seH2HCdFRK3TvakjDQK7xgaWdEDLOL9AidTbM6-yHQI5IfMh7w8WfRv10/s1600/SDC16972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQEv6IFBp2ECNbxTrzHWKgrrlVhIcQFL6QoTeDh5_I86A2-ZEiLKeCB6KRpa9WJSMpcO4q_Hv25cjyO1owo4seH2HCdFRK3TvakjDQK7xgaWdEDLOL9AidTbM6-yHQI5IfMh7w8WfRv10/s320/SDC16972.JPG" width="320" /></a></div><br />
And my son LOVES when I make this for myself because he gets the cutout grilled cheese part:)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYY0NelrWTZ4eAJ9VCmz99JlY5TvKFUiGI01uU_ugn6BIUOVol1p772fbFS6RaBMjcxZxbVfq9GaZL5I_W1SazDti8y2SZtvd8eE_kDEuIdhzAdv2zobAnSfJpmuFHMehdCfA633SZCSGM/s1600/SDC16973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYY0NelrWTZ4eAJ9VCmz99JlY5TvKFUiGI01uU_ugn6BIUOVol1p772fbFS6RaBMjcxZxbVfq9GaZL5I_W1SazDti8y2SZtvd8eE_kDEuIdhzAdv2zobAnSfJpmuFHMehdCfA633SZCSGM/s320/SDC16973.JPG" width="320" /></a></div><br />
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EXTRAS...I have also added extras to this sandwich, depending on my mood.<br />
1) I like adding a thin slice of tomato to each slice of bread right after putting the cheese on.<br />
2) Sliced grilled zucchini is also really good added when the cheese is added.<br />
3) Caramelize about 2 TBS of chopped onion and use that butter to cook the bread and put the onion on when you add the cheese.<br />
4) If you want meat, you can add bacon (turkey or pork), ham (turkey or pork), or even some thin sliced steak. I don't eat red meat and only eat other meat once every couple of weeks, so I actually add "fried" tofu sometimes! <br />
Be creative and make it your own. <br />
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<div style="text-align: center;"><br />
</div>brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com0tag:blogger.com,1999:blog-3641857132436643736.post-17561162642543757432011-05-28T13:24:00.000-05:002011-06-02T13:08:50.800-05:00Onion Hinted Pizza Dough<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="" style="clear: both; text-align: left;">I love pizza...but I really love making my own pizza at home because I can make it with whatever "abnormal" toppings I want it! I also like being able to flavor the dough any way I want. I have several recipes for pizza dough, but the following seems to be my husband's favorite, so I thought I would post the Onion Hinted Dough recipe as my first for pizza entries:) It is simple and takes less than hour from no dough to done pizza!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What you will need:</div><br />
2 Cups flour, plus a little extra for rolling (I use wheat flour)<br />
4 grams (.125oz) of yeast<br />
1 1/2 TBS onion powder<br />
2 tsp garlic powder<br />
1tsp each of salt and black pepper<br />
6 oz warmed milk (~110 degrees)<br />
2 oz warmed water (~110 degrees)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02c8s1tNZdYWG9-Vogqeu1crUhTZ675ogheKzo8dw1mT4UBsXESGZv9VTupAc10KOrJ3QpxF-nTrtkTWnFaWWbSic1od9w8eMvDYIthdD9Zs9-zY8s1CcUCN1dbYfoHjbYHvkAB8aQsHL/s1600/SDC16945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02c8s1tNZdYWG9-Vogqeu1crUhTZ675ogheKzo8dw1mT4UBsXESGZv9VTupAc10KOrJ3QpxF-nTrtkTWnFaWWbSic1od9w8eMvDYIthdD9Zs9-zY8s1CcUCN1dbYfoHjbYHvkAB8aQsHL/s320/SDC16945.JPG" width="320" /></a></div>1) Mix together all the dry ingredients excluding the yeast. I usually use a whisk, but a fork or spoon will do just as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgux8VlXmqutdiR1tk8oFAoGc92XcuK6Q-3eFHZdSHrznAtY_onCJC8O-wwyFrFN1n7FHo5N6eXhpdWUIwb0efCEX4S-YnT48Ie2GS-eecPWyqA9D98tyRh4J5Oj5kj48diqByLmOwFFeuv/s1600/SDC16947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgux8VlXmqutdiR1tk8oFAoGc92XcuK6Q-3eFHZdSHrznAtY_onCJC8O-wwyFrFN1n7FHo5N6eXhpdWUIwb0efCEX4S-YnT48Ie2GS-eecPWyqA9D98tyRh4J5Oj5kj48diqByLmOwFFeuv/s320/SDC16947.JPG" width="320" /></a></div>2) In a separate bowl pour the yeast into the warmed milk and water and mix well with a whisk until fragrant (about 1 minute).<br />
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3) Make a "bowl" in the center of the dry ingredients and pour liquid mixture in, then fold ingredients together with fork or wooden spoon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2eO5KkLCdMuQiOa7GMe8BmlY0CsPIR9mHmwHEURC9bqG6Khgj-ukBYnk_pZhBN6X-G4izZDlR3UA5-Fbokb4it1Keq07kXdJS7Kpu0llgmBCQmQMtR-__Uncob-QyzjUfRG6E-U9tgd3/s1600/SDC16948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2eO5KkLCdMuQiOa7GMe8BmlY0CsPIR9mHmwHEURC9bqG6Khgj-ukBYnk_pZhBN6X-G4izZDlR3UA5-Fbokb4it1Keq07kXdJS7Kpu0llgmBCQmQMtR-__Uncob-QyzjUfRG6E-U9tgd3/s320/SDC16948.JPG" width="320" /></a></div>4) Once dry ingredients are incorporated slightly by using utensil, use one hand to finish mixing. Dough should be a little moist, but not sticky.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzkjfYE2bw3F9LKD2XI__0a0m-0gMmGAR_THziOzXPJl7UsZirYqSAYmbs0vrWBMF5YjV3JoVQUKVuUyyx9coVDVE0pW_Z7CKR-dTI2ywqvSfxToGHCzDJeevO77obE1SUQPgKQ67MuRr/s1600/SDC16951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzkjfYE2bw3F9LKD2XI__0a0m-0gMmGAR_THziOzXPJl7UsZirYqSAYmbs0vrWBMF5YjV3JoVQUKVuUyyx9coVDVE0pW_Z7CKR-dTI2ywqvSfxToGHCzDJeevO77obE1SUQPgKQ67MuRr/s320/SDC16951.JPG" width="320" /></a></div> 5) Form dough into a ball and set in the center of the bowl.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EScZ8-HBRHHS7mQm6KOKZIX0CEiB1Av0rerg4K4UZ5749SLWJBC9DxjJ8nGA0zT3qE16S2dx_XSl8nT7xfBGGNNWIvcVuNmO3X9AamY-9kG2_JKQgLWBpp_RCFsSIob6ODFBV81eO_6F/s1600/SDC16953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EScZ8-HBRHHS7mQm6KOKZIX0CEiB1Av0rerg4K4UZ5749SLWJBC9DxjJ8nGA0zT3qE16S2dx_XSl8nT7xfBGGNNWIvcVuNmO3X9AamY-9kG2_JKQgLWBpp_RCFsSIob6ODFBV81eO_6F/s320/SDC16953.JPG" width="320" /></a></div>6) Cover the bowl with a clean kitchen towel and let sit for 25 minutes.<br />
7) Preheat oven to 400 degrees while dough is resting. <br />
8) Once dough has rested, lightly flour a large flat surface for kneading and shaping the dough. Knead dough about 7 or 8 times until workable.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEpJbM5nAl6bEH3Qwfbvtx56NAX_8-Tg6Qmv5vuNIv74NnArAa94bHFLdRS5T45iw-17KToEPU3CkwhRLg8Y80kDXv-G7nTYu_D5XxE7tUV62OsSCUPXYGMNEtNSbmUNtO5ZUi0gjskmA/s1600/SDC16956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEpJbM5nAl6bEH3Qwfbvtx56NAX_8-Tg6Qmv5vuNIv74NnArAa94bHFLdRS5T45iw-17KToEPU3CkwhRLg8Y80kDXv-G7nTYu_D5XxE7tUV62OsSCUPXYGMNEtNSbmUNtO5ZUi0gjskmA/s320/SDC16956.JPG" width="320" /></a></div> 9) Shape dough to desired shape and thickness. I usually do a rectangle and make it fairly thin. I also like to add a "lip" to the outer part of the dough, as shown below.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM56O0HY7wVEFu7scwRafYATrll-ZP3uvKzEfzhe1iEiAFWqu1xjQunsg0OHozg-XmfAnEa7TtPZSCBIwiL9JnsycSUUC-rb9BvnRYh8VUH7rOCfpExQQRiSkUxlbv_AU9iruIpqlPVtEp/s1600/SDC16958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM56O0HY7wVEFu7scwRafYATrll-ZP3uvKzEfzhe1iEiAFWqu1xjQunsg0OHozg-XmfAnEa7TtPZSCBIwiL9JnsycSUUC-rb9BvnRYh8VUH7rOCfpExQQRiSkUxlbv_AU9iruIpqlPVtEp/s320/SDC16958.JPG" width="320" /></a></div>10) Place dough on pizza pan if you have one, or on the bottom back of a cookie sheet covered with foil like I do. Spray the pan or foil lightly with cooking spray first. Once dough is in place, spray top of dough with cooking spray as well. This helps the tomato sauce from seeping into the dough.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2D_mo1J0oxRTS1koWk5lHXC4Y-Q6W0Cl95JmKabe5e2shSeksOvGpS_ZsEgJ1a5XYo0QE4ACZ1BwcYrNDCl-BFfMWWbM4jQ1mRONPtWsXoSejTyodsTVGVWduKtnZjRaZyxfk4W9-LZx/s1600/SDC16959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2D_mo1J0oxRTS1koWk5lHXC4Y-Q6W0Cl95JmKabe5e2shSeksOvGpS_ZsEgJ1a5XYo0QE4ACZ1BwcYrNDCl-BFfMWWbM4jQ1mRONPtWsXoSejTyodsTVGVWduKtnZjRaZyxfk4W9-LZx/s320/SDC16959.JPG" width="320" /></a></div>11) Put tomato sauce of your choice on the dough. I always use homemade sauce. A VERY simple homemade sauce is to mix 7 to 8 ounces of tomato puree, 2 tsp dried oregano, and 2 tsp dried thyme.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilR7Ibqp3QkOUxmdb97rbATW_RlJ31YiEdB-KpJm9vxYW6is00f13wVcWjb0Orq2braOhujUozT3kPgvK7e8Z7U9N8pj6Tzjt2nGSSYGW7Jx6nIBfSzeI08VF4V5pIFw73RYiacP3Qfx1/s1600/SDC16960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilR7Ibqp3QkOUxmdb97rbATW_RlJ31YiEdB-KpJm9vxYW6is00f13wVcWjb0Orq2braOhujUozT3kPgvK7e8Z7U9N8pj6Tzjt2nGSSYGW7Jx6nIBfSzeI08VF4V5pIFw73RYiacP3Qfx1/s320/SDC16960.JPG" width="320" /></a></div>12) Top with desired yummies. Today I chose shredded mixed cheese with turkey ham for my son and freshly sliced zucchini for me!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4qcpv1iojLLekYUXtqHrV0e5Z7I-iQDjpQ-vC92U8YMYxpVlK8lar8vdiCXSxFj_0wxNCmY5H3oiFvpPz_Tyuul6DX5h0ItXghvAMZvxo3G7ebiRhZd617am3NVQAd_4n4OcVMkRwu36/s1600/SDC16961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4qcpv1iojLLekYUXtqHrV0e5Z7I-iQDjpQ-vC92U8YMYxpVlK8lar8vdiCXSxFj_0wxNCmY5H3oiFvpPz_Tyuul6DX5h0ItXghvAMZvxo3G7ebiRhZd617am3NVQAd_4n4OcVMkRwu36/s320/SDC16961.JPG" width="320" /></a></div>13) Place in oven and bake for 15 to 20 minutes depending on thickness of dough. Take out and ENJOY!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSSHkNMVqZELgjso7TMhOVeJeVgpr_Z-ksjvtJnduhwo1uIx_oW9s70yPZWbqmiYx0cynQXAHZtNO2uABocVF4rMl73ssdfaejHCqJgCSZjxNfYCVM9nWCfTMsGkDoud7cAnZxlypsINc/s1600/SDC16962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSSHkNMVqZELgjso7TMhOVeJeVgpr_Z-ksjvtJnduhwo1uIx_oW9s70yPZWbqmiYx0cynQXAHZtNO2uABocVF4rMl73ssdfaejHCqJgCSZjxNfYCVM9nWCfTMsGkDoud7cAnZxlypsINc/s320/SDC16962.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>I will add different flavored dough recipes later on. <br />
If you have any recipes you would like, please let me know and I will add them as soon as I can!brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com2tag:blogger.com,1999:blog-3641857132436643736.post-59457700304755442372011-05-27T16:36:00.083-05:002011-06-02T13:09:15.123-05:00Dress it up An old friend of mine suggested that I start a blog with my recipes. I love to cook, and with a 3 year old son, a carnivorous husband, and a mostly vegetarian me, I am sometimes cooking 2 or 3 different plates for meals. I cook very little red meat for my men and prefer to feed them healthier versions of "every day" food. I buy sliced turkey instead of ham for sandwiches, ground pork, chicken, or turkey instead of ground beef, and use low sodium or no sodium salt for example. <br />
"Recipes." I kind of chuckled to myself when she suggested I use my recipes. 90% of what I cook is eyeballed, guessed, or experimentation:) I do have some recipes, but unless I am baking bread or desserts, I usually just throw in the ingredients without measuring and hope for the best! The fact that I have been cooking for more than a few years and the fact that I worked in a 4 star restaurant for over 7 years helps to insure that most of my meals turn out pretty darn good.<br />
For my first entry, I thought I would start with something simple...Ranch Dressing. I love ranch with salads, bread, vegetables, and pizza. I do not, however, like the fat content of it:( Buying lowfat ranch dressing doesn't work either because it just tastes...wrong! This is one thing that I eyeball EVERY time I make it, mostly because I like to change up the flavor a bit sometimes. Sometimes I like a really peppery ranch, or a ranch that has so much garlic in it that a vampire would keel over just from looking at it. Here is the basic "start" recipe which can be adjusted to your liking (this amount usually lasts me a week).<br />
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RANCH DRESSING<br />
1/2 cup skim milk<br />
1/2 cup light mayonnaise<br />
1 TBL onion powder<br />
1 TBL garlic powder<br />
1 TBL black pepper<br />
2 tsp low sodium or no sodium salt<br />
(Optional ingredients)<br />
1 TBL chili powder (cayenne or a Mexican blend of desired spiciness)<br />
OR<br />
1 pureed jalapeno (seeds removed)<br />
OR<br />
1/2 to 1 pureed avacado (amount depends on how much you want an avacado flavor)<br />
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Put all ingredients in a plastic or glass jar of suitable size and shake like crazy for about a minute. Keep in refrigerator. Enjoy!brookehernandezhttp://www.blogger.com/profile/04069438229827030888noreply@blogger.com1