tag:blogger.com,1999:blog-90357980759492791482024-02-06T22:05:58.765-08:00Gingerlocks' KitchenEasy homemade recipes for everyday delightsJordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.comBlogger193125tag:blogger.com,1999:blog-9035798075949279148.post-26415418548358282332015-08-06T05:00:00.000-07:002015-08-06T05:00:05.143-07:00Greek Potatoes <div class="separator" style="clear: both; text-align: center;">
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I love grilled meat and grilling season. The meat is delicious, it is easy to prepare and there is usually not a lot of clean up. Grilling is an easy and tasty way to get a meal on the table. </div>
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The only dilemma I face with grilling is thinking about what to serve with the delicious seared pork chop, steak or chicken.</div>
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These potatoes are a great thing to go along with anything you grill! The onions are sweet and caramelized, the potatoes are garlicky and have tons of flavor. Using the microwave to pre-cook the potatoes also makes them really quick to pull together for a weeknight meal. </div>
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Ingredients</h4>
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4 potatoes, cleaned</div>
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1 Tablespoon oil </div>
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1/4 medium onion</div>
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1 teaspoon Greek seasoning</div>
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1 teaspoon salt </div>
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2 cloves of garlic, chopped</div>
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1/2 lemon, juiced</div>
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Place the cleaned potatoes into the microwave and cook them on high for about 3 to 4 minutes. This will help speed up the cooking without cooking the potatoes all the way through. Cut them into large slices.</div>
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On a medium sauce pan, heat the oil over medium heat. Add in the potatoes, onions, salt and Greek seasoning. Let this cook for about 5 to 10 minutes. After the onions have softened, add in the garlic and lemon juice. </div>
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Continue cooking until the potatoes are tender and can be pierced with a fork. </div>
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This is a great side for any meat you grill or bake!</div>
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Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-72621130715273339122015-08-03T06:30:00.000-07:002015-08-03T06:30:00.061-07:00Chicken and White Wine Sauce <div class="separator" style="clear: both; text-align: center;">
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One of my very favorite things to do as a kid was to look through all of my mom's cookbooks. I knew each page and picture by heart, but I still loved looking through each recipe carefully. I practiced this silly ritual with all of her cookbooks and outdated cooking magazines even when I would come home from college. </div>
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One picture always stood out to me. It was from a fancy schmancy culinary institute and we never made anything from it except for this chicken. For years my mom and I would discuss how beautiful this chicken was. The peas, the sauce, it just looked so beautiful. </div>
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Years and years went by. </div>
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Then we finally made it and it was amazing. </div>
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This is the quick and easy version of that dish. It still has the delicious sauce and the chicken is so tender, juicy and flavorful. The wine sauce is perfect when soaked up by some white fluffy rice or mashed potatoes. </div>
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The original version includes mushrooms, and I love them in this recipe but my sweet husband does not, so I sometimes leave them out. </div>
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Ingredients</h4>
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1 3 pound chicken, cut in pieces</div>
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2 onions, sliced thinly</div>
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1 pound button mushrooms (optional)</div>
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3 cloves of garlic, chopped</div>
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salt and pepper to taste</div>
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1 1/2 cup white wine</div>
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2 tablespoons cornstarch</div>
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10 ounces frozen peas</div>
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Place the first 6 ingredients into a slow cooker that has been greased with cooking spray. Cook this on low for about 6 to 8 hours.</div>
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30 minutes before serving, thicken the sauce. While the mixture is still cooking, add the cornstarch to about 1/3 cup of water and combine well. Stir the cornstarch and water into the wine sauce. Continue cooking until the sauce thickens. When the sauce is thickened, add in the frozen peas. </div>
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Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-91999720771599478892015-07-27T05:30:00.000-07:002015-07-27T05:30:00.042-07:00Mexican Pizzas<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJo3r6dS9BqUYjd4vd_ap0gQJ1ZB65Re4q4lnDDTqlpXLjeaaDqLfzT4NJjDrg8YYDjKHuW0NnQxXfEA8CBLGRV8-17SO9t-fujfdzn1XYn9moG1NJoogkPnu3GyAnyO-KUttJ64X1Lac/s1600/CIMG7331.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJo3r6dS9BqUYjd4vd_ap0gQJ1ZB65Re4q4lnDDTqlpXLjeaaDqLfzT4NJjDrg8YYDjKHuW0NnQxXfEA8CBLGRV8-17SO9t-fujfdzn1XYn9moG1NJoogkPnu3GyAnyO-KUttJ64X1Lac/s640/CIMG7331.JPG" width="640" /></a></div>
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You may be thinking "Is she posting another type of Mexican food? Doesn't she ever get tired of it?" No. I do not ever tire of Mexican food. With its meat, cheese and spice, it just makes me the happiest girl in the world. </div>
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This is a new and fantastic recipe. Everything you love about burritos, nachos and pizza all put together in a hand held package. It is delightfully messy but so, so tasty you won't mind the ingredients dripping down your arm. </div>
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This is also pretty easy to whip up for a large group. These little pizzas are very hearty and would be great for a party or for a move night. I promise, you will love these delicious triangles of yummy cheesy goodness.</div>
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Ingredients</h4>
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1 pound of ground beef</div>
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1/3 onion, chopped </div>
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1 can Rotel tomatoes and green chiles</div>
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2 teaspoons taco seasoning </div>
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1 can refried beans</div>
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12 fajita sized tortillas </div>
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(you may need more, but this serves 4 people)</div>
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2 cups grated cheese </div>
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1/2 cup salsa, plus more for serving</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGMB33rkW6lEEkDPtXZFoZLMRG2smJCxmQlSn62gjs4WMoW7P4ocZDk1SzQoIp_x8gpBSXy6JYLQGw_EoaIXhSVptHCW9lzFwNxlH399I1JI312vyVw2RPp67NstIYfBtaXNzYy9cWQQ/s1600/CIMG7319.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGMB33rkW6lEEkDPtXZFoZLMRG2smJCxmQlSn62gjs4WMoW7P4ocZDk1SzQoIp_x8gpBSXy6JYLQGw_EoaIXhSVptHCW9lzFwNxlH399I1JI312vyVw2RPp67NstIYfBtaXNzYy9cWQQ/s640/CIMG7319.JPG" width="640" /></a></div>
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The first step to making these pizzas, is to start with the meat filling. Brown the hamburger over medium heat adding the taco seasoning, salt and pepper to your taste. Then add in the chopped onion and cook the whole thing until the onion is just about soft. Add in your can of Rotel tomatoes. If you don't like spicy things, you can just used diced tomatoes instead. Cook this for about five minutes more and add in more salt and pepper if needed. </div>
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Preheat the oven to 350 degrees. Place one tortilla per person on a cookie sheet. </div>
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Smear on about 2 heaping spoonfuls of the refried beans onto the tortilla. Add on a tablespoon or so of salsa. Add a thin layer of the meat mixture over the top of the salsa. Sprinkle on a little cheese over the top. </div>
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Place another tortilla over the cheese and build the same ingredients up one more time. You should end with two meat and cheese layers with three small tortillas through out. A tip to help keep these all together is don't add too much of the liquid from the meat mixture to your pizzas. </div>
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Once you have completed your second layer of beans, salsa, meat and cheese, plot on your last tortilla. </div>
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Bake these in the oven for about 20 minutes or until the insides are hot and the top is crunchy and crispy. </div>
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These are best cut with a pizza cutter to make precise cuts. I love to top my Mexican pizza with more salsa and a few jalapenos. </div>
Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-20333799328874606232015-07-10T04:30:00.000-07:002015-07-10T04:30:02.001-07:00Strawberry Shortcake Delight<div style="text-align: center;">
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Summertime is the best time for fruit desserts. All the fruit is in season and it makes for a quick and easy treat you can whip up. This one I especially love since it combines all the classic flavors of strawberries, fluffy cream and poundcake. </div>
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I pretty sure this is what angels eat in the clouds. </div>
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This dessert is so easy and doesn't require any baking if you get bakery made pound cake. The juice from the strawberries soaks into the pound cake making it so tender and flavorful. Try this out on a hot day and it will be a big hit!</div>
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Ingredients</h4>
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2 cups cold milk</div>
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1 package of instant vanilla pudding</div>
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16 ounces of whipped cream or whipped topping </div>
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1 pound of strawberries, cleaned, hulled and chopped into bite sized pieces</div>
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1/2 cup sugar</div>
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1 pound cake sliced </div>
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In a large bowl, combine the vanilla pudding and milk. Mix on high until the mixture is thick. Fold in the whipped cream. </div>
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In another bowl combine the strawberries and sugar. </div>
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Now to assemble!</div>
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Plop about half of the pudding mixture into a 9 X 13 pan. Sprinkle about half of the strawberries over the top. Then place the pound cake over the strawberries. If you have large gaps, tear the pound cake to fill in naked spots. </div>
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Evenly spread out the remaining strawberries over the top of the pound cake layer. </div>
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Then spread over the remaining pudding mixture. I like to have a few strawberries poking out to make the whole thing pretty. </div>
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Chill this in the fridge for about 2 hours or more before serving. </div>
Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-25297464183608736752015-07-07T11:23:00.003-07:002015-07-07T11:23:56.219-07:00Yoshinoya Beef Bowl<div class="separator" style="clear: both; text-align: center;">
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"What was the best thing you ate?" That's the question people ask me when I tell them about my recent trip to Japan. </div>
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Let me tell you, we ate a lot. </div>
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A lot of fish, or fish based things that were crazy good and pretty fancy. Yes, the sushi was great, but what I loved the most was a bit simpler. Not only was it delicious, it was the setting that made it pretty great. </div>
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It was our last day in Japan, and we were hurrying around our neighborhood trying to find all our last minutes souvenirs and goodies for our friends and family. We had time for just a quick lunch.</div>
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In a small building (they are all small honestly) we squished our way upstairs to a crowded lunch counter. We sat down and looked at a picture menu on the wall just above the kitchen. By kitchen I mean three women, two pots and some ladles. In a separate room only seen through an open window was a small sink.</div>
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After making our selection we had just a few moments to watch the culinary furry take place in this little lunch time haven. The two pots percolated quickly with lots of steam coming out. The women yelled orders at one another and bowls came sliding out on the counter from the sink room. The wet bowls were quickly filled with rice and a heavenly mixture made of beef, onions and flavorful broth. A swift woman handed us our bowls of goodness and we ate happily. </div>
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That was my favorite thing I ate. It was very simple, but so delicious.</div>
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As soon as we came home I looked up several recipes and decided this combination of a few is the closest to the real thing. I hope you love it! </div>
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Ingredients </h4>
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1 1/2 cups chicken or beef broth </div>
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2 cloves of garlic, minced</div>
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1/4 cup soy sauce</div>
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3 tablespoons mirin or Japanese plum wine</div>
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2 Tablespoons brown sugar</div>
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1 medium onion sliced</div>
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1 pound of beef sirloin sliced thinly</div>
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rice for serving </div>
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Place all of the ingredients into a slow cooker and cook on low for about 6 to 8 hours. This is best served over some fluffy white rice. The beef is so tender and delicious while the onions are soft and sweet. You will melt over this tasty beef bowl. </div>
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Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-78996985260473983982015-07-02T04:30:00.000-07:002015-07-02T04:30:01.855-07:00Banana Pudding <div style="text-align: center;">
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It may sound strange, but until very recently, I had never had banana pudding. To many this is a classic dish they grew up eating, especially in the south. It just always seemed a little icky to me. </div>
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I don;t like banana flavored things and I am not a huge fan of soggy cookies. Thus, I went through life avoiding this jiggly pudding dish. </div>
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Until I ate it on accident. I was a at a potluck and saw a beautiful dish covered in whipped cream. I took a large helping and tried it out.</div>
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It was fluffy pudding heaven with bananas inside!</div>
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I requested the recipe for it and made it myself. It is truly delicious. Not only does this taste pretty darn good, it also comes together very quickly. It's also great for summer since it doesn't require any baking. </div>
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Ingredients</h4>
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1 box of instant vanilla pudding</div>
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1 3/4 cup cold milk</div>
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1 tub of whipped topping, divided </div>
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4 bananas, sliced</div>
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1 to 1 1/2 boxes of vanilla wafers </div>
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I bought two boxes of vanilla wafers since I knew I would eat some along the way :)</div>
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Dump the box of pudding into a large bowl and add the milk. Mix with an electric mixer for 1 to 2 minutes or until the mixture becomes a thick custard. </div>
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Fold in half of the whipped topping into the pudding mixture. Make sure you mix this gently so it stays nice and fluffy.</div>
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In a 9 X 13 dish, make a layer of the vanilla wafers on the bottom. I like to use the broken ones to fill in the small spaces. Place one layer of the bananas on top of the wafers. </div>
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Spread about 1/2 of the fluffy pudding mixture over the cookies and bananas. </div>
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On top of the fluffy pudding layer, add more vanilla wafers and bananas. Don;t worry if you mess this up. I was watching a movie and reversed the order of the cookies and bananas. No one would be the wiser. </div>
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For the last layer, I add just one more layer of the wafer cookies since they are my favorite part of this whole yummy delight. On top of the 3rd layer of cookies, carefully smooth over the remaining whipped topping. </div>
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Take 10 more cookies and crush them in your hand like Godzilla. Spread these tasty crumbs over the whipped cream for a pretty finish. </div>
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Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-28756327688489775282015-07-01T12:20:00.003-07:002015-07-01T12:20:49.041-07:00Cilantro Lime Chicken <div class="separator" style="clear: both; text-align: center;">
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As summer starts to heat up, I love to use my slow cooker. While many of the recipes I associate with a slow cooker involve wintery casseroles, there are tons of recipes to make for summer food. </div>
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I love to use this method simply because it doesn't heat up the kitchen. I love grilled food, but for every night it gets a bit old. This is a great way to cook a whole meal in one pot and keep your kitchen cool. </div>
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This recipe is so fresh and summery tasting. Lime and cilantro give this dish a bright flavor you will love. The last addition of the cilantro and lime really keep the bright flavors of this meal. This chicken can be served over rice (like I chose to do), wrapped up in a tortilla, or even spread between crunchy corn tortillas for a tasty toastada. However you choose to serve this, it is delicious!</div>
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Ingredients</h4>
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4 chicken thighs, skin removed</div>
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1 14 ounce can of roasted tomatoes and green chilies</div>
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1 Tablespoon chile powder</div>
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1 teaspoon salt</div>
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1 teaspoon pepper </div>
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juice of 4 limes, divided</div>
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1 medium sized bunch of cilantro, chopped and divided</div>
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Dump the first five ingredients into a slow cooker sprayed with non stick spray. Add in the juice from three of the limes and about half to three quarters of the cilantro. Cook on low for about 6 to 8 hours or on high for 3 to 5 hours. Shred the meat and return back to the pot to keep warm. Serve with the remaining cilantro sprinkled over top and each person should get a 1/4 lime wedge to squirt over their bowl or tortilla. </div>
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Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-64603676632281071572015-06-25T04:00:00.000-07:002015-06-25T04:00:02.889-07:00Honey Ginger Salmon<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzl7_y42PKgjx38V6iaxIv7xgIRuNZaq9LDy8ltXsFh0Os8YD-UkvVjsrof9xGMHxvesKITvBFAtK4M6tEAXx0I_20ML4waLuGn-Otju0y0eHry3ZzzknI1BmELNtnV2fZsD8swQUogY/s1600/CIMG7268.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzl7_y42PKgjx38V6iaxIv7xgIRuNZaq9LDy8ltXsFh0Os8YD-UkvVjsrof9xGMHxvesKITvBFAtK4M6tEAXx0I_20ML4waLuGn-Otju0y0eHry3ZzzknI1BmELNtnV2fZsD8swQUogY/s640/CIMG7268.JPG" width="640" /></a></div>
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If you are a regular reader of this blog you have probably noticed I haven't posted anything with fish in it. </div>
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It is not my favorite.</div>
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Unless it's raw. Or a crustacean. Or made into a fish stick with a lot of tarter sauce. </div>
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Cooked fish is just so...fishlike. I am generally not a fan. My husband on the other hand could eat fish every day of his life.</div>
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After a recent trip to Japan (much more on that later) and a large consumption of fish and fish products I figured it was time to try out one of those floppy creatures in my own kitchen.</div>
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As a non lover of cooked fish things, this was pretty good. Chances are if you have a family member who is as hesitant about fish as I am, this may be worth a try. </div>
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The sauce is really flavorful. Soy sauce, ginger and honey make a sticky crust on the outside of the salmon. It's really nice and makes the fish really tender. This is also so simple to prepare, it even works in a toaster oven! </div>
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<h4 style="text-align: center;">
Ingredients</h4>
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1 pound of salmon </div>
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1/3 cup soy sauce</div>
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2 cloves of garlic, minced</div>
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1 inch of fresh grated ginger (1 teaspoon ground ginger would also work)</div>
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4 tablespoons honey</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mPFNiFHTGEzQMSikfK8B2XEm4gWvi2LXmw_jyJ3hP1ChoGPRM8rZbz_X-077CK4ZFKRbN1D57oEXIVh53CTt4msQNsTwyHGaSZr63vmS-03QK6ISWFdNc5HMOUk1QYpZQZdT7w7EUI0/s1600/CIMG7257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mPFNiFHTGEzQMSikfK8B2XEm4gWvi2LXmw_jyJ3hP1ChoGPRM8rZbz_X-077CK4ZFKRbN1D57oEXIVh53CTt4msQNsTwyHGaSZr63vmS-03QK6ISWFdNc5HMOUk1QYpZQZdT7w7EUI0/s640/CIMG7257.JPG" width="640" /></a></div>
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Combine the sauce ingredients in a large plastic bag. Let the salmon marinate in the bag for about 30 minutes. After 30 minutes, place the salmon and the sauce into an oven safe dish. </div>
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Bake the fish at 350 degrees for about 15 minutes or until the fish just starts to flake apart. </div>
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The fish went really well over a bed of fluffy rice along side some sauteed cabbage. </div>
<br />Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-52480097495167681362015-06-22T05:00:00.000-07:002015-06-22T05:00:02.768-07:00Almond Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_iWB2xPulwt3JvWGUS3NBqC593aCGWsFGoWfom3EZJRqBwMKyXvTgdZfsNysl2r8j7QM6Ast0vclQto42rMtAP1RhuN8F7ylmRrti-AcqSw5IIietOXITyyU_w5_FFs0LOBkXnkkXTAE/s1600/CIMG6930.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_iWB2xPulwt3JvWGUS3NBqC593aCGWsFGoWfom3EZJRqBwMKyXvTgdZfsNysl2r8j7QM6Ast0vclQto42rMtAP1RhuN8F7ylmRrti-AcqSw5IIietOXITyyU_w5_FFs0LOBkXnkkXTAE/s640/CIMG6930.JPG" width="640" /></a></div>
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A moist piece of cake is one of my favorite things in the whole world. Tender, buttery cake with a hint of almond flavor just makes a gal's day. Not to mention the icing that goes on top just makes it even better. I got this recipe from a Better Homes and Gardens cookbook I received for my wedding. This butter cake recipe is so yummy already, but the almond flavoring just sends it over the top. </div>
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This easy recipe is perfect to bring to any potluck or would be a really good birthday cake. No matter when or where you serve this, people will love it!</div>
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Ingredients</h4>
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3/4 cup butter, softened</div>
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3 eggs</div>
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1 3/4 cup sugar</div>
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1 teaspoon vanilla extract</div>
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1 teaspoon almond extract</div>
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2 1/2 cups flour</div>
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2 1/2 teaspoons baking powder</div>
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1/2 teaspoon salt</div>
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1 1/4 cup milk</div>
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<i>Frosting</i></div>
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2 sticks of butter, softened</div>
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1 teaspoon almond extract</div>
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1/4 teaspoon salt</div>
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2 + cups of powdered sugar</div>
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First, the most important thing is to make sure all your ingredients are at room temperature. Some would do this by planning ahead and leave everything out for an hour or so, but I typically use a much speedier method. For the eggs, place them in a bowl of hot, but not boiling water for about 5 minutes, this helps make the batter much fluffier.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucimVwaLu1aysW9ygNMBgkgZjuzMr7LD7wfXZLVzIPFClnbeQVPuxuCIk87HdxwwLayEpy8LS1pv1PCA7cwUG-eEcj6SVbTtVrYVO6B-4uKltDk51jbcEUYv9mjTAE_Ek0EAKwlBuqyg/s1600/CIMG6902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucimVwaLu1aysW9ygNMBgkgZjuzMr7LD7wfXZLVzIPFClnbeQVPuxuCIk87HdxwwLayEpy8LS1pv1PCA7cwUG-eEcj6SVbTtVrYVO6B-4uKltDk51jbcEUYv9mjTAE_Ek0EAKwlBuqyg/s640/CIMG6902.JPG" width="640" /></a></div>
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Beat the butter with an electric mixer until it is light and fluffy. Add in the room temperature eggs, and sugar slowly. Beat this for about 2 minutes. Continue mixing and add in the vanilla and almond extracts.</div>
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In a small bowl (or large measuring cup) combine the flour, salt and baking powder.</div>
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Add about 1/3 of the dry mixture to the bowl of buttery fluffiness. Mix just until this is combined. Add in about 1/3 of the milk ( I warm the milk in the microwave for about 30 seconds until it is no longer cold) and mix well. Keep alternating these two mixtures, mixing well until you are out of both the dry ingredients and the milk. Make sure to scrape the sides and mix the whole thing for another minute. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPnK9rmDZBeFKbb2aLdiV_gcAgRcUL1su2M2RGnKE78rFk28eOEcp09a6Vz60gR044bjsCxZ9H7zgQ9tZ1fN1a-QQP_jlIE1hwB__Wgz3Z-3atgnC2fnDxEBEhW-ZIB9rdAu1L9BLbRo/s1600/CIMG6913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPnK9rmDZBeFKbb2aLdiV_gcAgRcUL1su2M2RGnKE78rFk28eOEcp09a6Vz60gR044bjsCxZ9H7zgQ9tZ1fN1a-QQP_jlIE1hwB__Wgz3Z-3atgnC2fnDxEBEhW-ZIB9rdAu1L9BLbRo/s640/CIMG6913.JPG" width="640" /></a></div>
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Grease a 9X13 pan well and pour the batter in. Tap the cake pan on the counter a few times to release any bubbles that could cause holes in the cake. </div>
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Bake the cake at 350 degrees for about 25 minutes or until a toothpick comes out mostly clean. Let the cake cool completely before frosting. For the frosting recipe, combine all the ingredients with an electric mixture until the mixture is light and fluffy. If the frosting is not stiff enough, add 1/2 cup powdered sugar at a time until you reach the desired consistency. </div>
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<span style="color: black;">Frost the cake using the back of a spoon, cut and serve. </span></div>
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<br />Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-24496264128008083182015-06-18T05:00:00.000-07:002015-06-18T05:00:01.024-07:00Chicken Green Chile <div class="separator" style="clear: both; text-align: center;">
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Colorado is experiencing some weird, weird weather. Even more so than usual. In fact what is so unusual about it is how consistent it has been. It has rained almost every day for the last month and a half. </div>
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The rain and clouds have chased away what is usually a sunny and hot time of year. Personally, I am ok with it. </div>
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If it's chilly and raining, you can make green chile. I love a good bowl of spicy, roasty tasting green chile. I usually make it with pork, but I recently tried it with chicken and it was just delicious. </div>
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Green chile is great just on it's own in a bowl with a sprinkle of cheese and a few chips. It is also a great addition to beans and rice, burritos, tacos, nachos or even mixed with velveeta to make a delicious queso. It may even be good on a car bumper. It's just so tasty, almost anything goes with it. </div>
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Not only is this beyond delicious, it is super easy to make. You can do this in the slow cooker, on the stove top or in the oven the way my mom does it. </div>
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Ingredients </h4>
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2 - 3 medium sized chicken thighs (bone and skin included)</div>
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salt and pepper to taste </div>
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1 medium onion, chopped</div>
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1 27 ounce can of whole green chilies </div>
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1 to 3 jalapenos, diced depending on taste</div>
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2 teaspoons of chicken base</div>
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There's not really a lot of instructions to go along with this. Just add some salt and pepper to you chicken thighs. Dump everything into a large, oven safe pot with the lid on. I like my green chile a little watery, so I fill up the cans about 1/4 of the way with water and add it to the pot. It also helps to get every bit of the goodness out. Cook for about 4 to 6 hours at 350 degrees. Shred the chicken and remove the bones. If it tastes flat to you, just add a little more chicken base. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8BeYz7KV4mlRtxNtlFaTgTD2ew3kYPDCTEGAXDKOJvi6WihFvKkkAgwN32IhUakHPwa2O_r0bW9KjWU6TM863lcDyI1aLt7QO84F3ee19DBdcE9tq8CgSaQPQVF15ayt94Rbz_oKWYI/s1600/CIMG7248.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8BeYz7KV4mlRtxNtlFaTgTD2ew3kYPDCTEGAXDKOJvi6WihFvKkkAgwN32IhUakHPwa2O_r0bW9KjWU6TM863lcDyI1aLt7QO84F3ee19DBdcE9tq8CgSaQPQVF15ayt94Rbz_oKWYI/s640/CIMG7248.JPG" width="640" /></a></div>
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Yum. </div>
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That's it. This recipe makes a lot, but it does freeze really well for any time you need it. </div>
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If you are using a slow cooker, cook on low for about 8 hours and it should be perfect. For the stove top, simmer the whole mixture for about 4 hours, stirring occasionally. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCe9jl3iyLSNRNwf31ozBDvHLGMjb_SSoBkLFfJ8U7SruJSnzb4_aAZdZHCsEWHOspqhMiP-Kue4sGLtFBze_ZSS1PfWQyWRSqb8hcBm7DY5piYAsfF1AlzX1xsqJGOjOn8FZ8DgskBs/s1600/CIMG7252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-11672664773689010952015-06-15T04:00:00.000-07:002015-06-15T04:00:02.513-07:00Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6Q1sbnun1tW9u07SFmBXxC7d8aerd6cVQIFNzt15jxHz4qterpUyuPIKt8DJBcvHMzakD3HtTj-liHOFcygntLT4wKpggHmHTDrQQ2EK2bD5SJxxl1jVyO8rmYSErKgInKM0fBez0g0/s1600/CIMG7256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6Q1sbnun1tW9u07SFmBXxC7d8aerd6cVQIFNzt15jxHz4qterpUyuPIKt8DJBcvHMzakD3HtTj-liHOFcygntLT4wKpggHmHTDrQQ2EK2bD5SJxxl1jVyO8rmYSErKgInKM0fBez0g0/s640/CIMG7256.JPG" width="640" /></a></div>
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Every once in a while, a girl just needs a cookie. Cookies are probably my favorite group of desserts for so many reasons. </div>
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They are somewhat small, portable and come in so many great flavors. The outside is just slightly crispy while the inside is soft and chewy. Peanut butter cookies are some of the tastiest and the easiest to whip up when cookie cravings call for you. </div>
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This is a recipe I have been making for the last decade. I have tried others, but they are just not as good as these tender and butter cookies. This tried and true recipe comes from my all time favorite cookbook from Martha Stewart. I got the <i>Favorite</i> <i>Comfort Food</i> cookbook for my 13th birthday. Yes, I was a terribly cool child. </div>
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I have made this recipe so many times, I can make it from memory. If you or cook for someone who has a peanut allergy, almond butter works really well with this as well. </div>
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<span style="font-weight: normal;">1/2 cup butter, softened</span></div>
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<span style="font-weight: normal;">3/4 cup peanut butter (I use smooth, but chunky is also great)</span></div>
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<span style="font-weight: normal;">1 cup brown sugar </span></div>
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<span style="font-weight: normal;">1 egg </span></div>
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<span style="font-weight: normal;">1 teaspoon vanilla </span></div>
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<span style="font-weight: normal;">1 cup flour, plus more for optional decorating</span></div>
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<span style="font-weight: normal;">Cream the butter and peanut butter together with an electric mixer until the mixture is light and fluffy. Add in the sugar and blend well. Crack in the egg and pour in the vanilla and mix until combined. Slowly add the flour and mix just until the dough comes together. </span></div>
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<span style="font-weight: normal;">Collect 2 tablespoons of the dough and roll it into a ball. Place the dough on a greased cookie sheet. Repeat until you have about 12 on the sheet. Dip a fork in a touch of flour and press it into the cookie dough making one pass vertically and one horizontally. Repeat this for all of the cookies. </span></div>
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<span style="font-weight: normal;">Bake the cookies at 350 degrees for about 10 to 12 minutes. When the cookies are firm around the edges, take them out of the oven and let them rest for about 10 minutes. Moving these little beauties will cause them to fall apart. </span></div>
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<span style="font-weight: normal;">Once the cookies are cool enough to move, place them into an airtight container. </span></div>
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Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-80243340299834293502015-05-18T04:00:00.000-07:002015-05-19T15:17:41.031-07:00Fire up the Grill <div style="text-align: center;">
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<img alt="Man Crates" class="detail__media__img-highres js-detail-img" height="640" src="https://images.duckduckgo.com/iu/?u=http%3A%2F%2Ftheawesomer.com%2Fphotos%2F2013%2F04%2Fman_crates_8.jpg&f=1" style="height: 288px; left: 0px; top: 0px; width: 288px;" width="640" /></div>
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What makes a great cookout? That is the question that has been posed to me by the company Mancrates. </div>
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Never heard of Mancrates? They are a company that makes really cool <a href="http://www.mancrates.com/gifts-for-men">gifts for men</a>. They fill a crate with products that just ooze manliness and then ship it to you with a crowbar for your fella to open up. </div>
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In celebration of the start of BBQ season they have asked me to include some of my favorite things that really make a cookout special. </div>
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Clearly, the food is super important. First, I love to have guests bring a side with them so everyone gets to have something they like regardless of food allergies and tastes. Not to mention everyone has the opportunity to try out new things. It doesn't hurt that this creates a little less work for the host or hostess! </div>
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Some of my favorite sides I like to add to any BBQ get together include:</div>
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<span style="color: orange;"><b><a href="http://gingerlockskitchen.blogspot.com/2012/09/summer-foods-are-not-typically-my.html">Rice Salad</a></b></span></div>
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSd1sn-qtRUP4egj40p_H4O_cIT48QUIwwvTdtUf_Tr4vrXwujppDEhMYF89avVGZuOZXZbb9qVyVKiKlSxaU8kSzeoqb8sugx88WX3aMcPeLHgoSCzXKODzj8KnTn5fH5byr02iyUU8/s400/2012-09-04+16.21.15.jpg" width="400" /></div>
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<a href="http://gingerlockskitchen.blogspot.com/2013/06/fried-corn-salad-potlucks-are-always.html"><br /></a></div>
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<b><a href="http://gingerlockskitchen.blogspot.com/2013/06/fried-corn-salad-potlucks-are-always.html">Fried Corn Salad </a></b> </div>
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<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUK4eDvwLaaGGr3whT8qJjZQb4cQGtLtf4vypu-UKFkucJX0_FvrBMqozspYy2l-MxTR7G10LU0DgQozY4slDb3hCjUz5X5PFOQLCJ81xwrFnaq5QclFwo8AP6nEQcD_Z2XkvPk35HL64/s400/2013-06-06+15.05.51.jpg" width="300" /></div>
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<b><a href="https://www.blogger.com/blogger.g?blogID=9035798075949279148#editor/target=post;postID=7242667566121421682;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=95;src=postname">Bruschetta Dip</a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgps6BbHHjgBeCQMJ_gUZlL32j5yTDfv1AZV3k17nGEvITSdDzp6k4A_OWza9QgVkURCs58zw9nmwswKdPOXP-eR_wfPyUgLBmbLCct8Qe0CpvWzH-YX5U6HJFD5HSLRb-ftRxfJ1DI0/s1600/2013-09-30+18.12.38.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgps6BbHHjgBeCQMJ_gUZlL32j5yTDfv1AZV3k17nGEvITSdDzp6k4A_OWza9QgVkURCs58zw9nmwswKdPOXP-eR_wfPyUgLBmbLCct8Qe0CpvWzH-YX5U6HJFD5HSLRb-ftRxfJ1DI0/s400/2013-09-30+18.12.38.jpg" width="300" /></a></div>
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<b><a href="https://www.blogger.com/blogger.g?blogID=9035798075949279148#editor/target=post;postID=5438274162882292104;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=60;src=postname">Nutty Strawberry Salad</a> </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOE50Z7Ljc2LCPj_voBEpp2Xh5gWx5IbLVzuenn50rorMQRV4vYFZEsD-4nuxkB7hLI7KZHBYCTlY-LVkwgrmoyENtrUbeIb9t0O81XRp_REBxqeK2qF-zQ-siRtmkrAGDKLlagHBd28/s1600/2014-04-02+17.53.46.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOE50Z7Ljc2LCPj_voBEpp2Xh5gWx5IbLVzuenn50rorMQRV4vYFZEsD-4nuxkB7hLI7KZHBYCTlY-LVkwgrmoyENtrUbeIb9t0O81XRp_REBxqeK2qF-zQ-siRtmkrAGDKLlagHBd28/s1600/2014-04-02+17.53.46.jpg" width="300" /></a></h2>
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<b><a href="https://www.blogger.com/blogger.g?blogID=9035798075949279148#editor/target=post;postID=7673388718505905228;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=43;src=postname">Lemon Poppy Seed Slaw</a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-p0IIuhGxjCGPbxfOKrzRKIMNLDDLY3dXQhD-CHkXNAgZkPhB99CaUl1wDIJFoH5qVZ-3ZNOgDgUZyRWZZf7svrPh4AIrV6XcXI7CRW33ayQmkF4LJstwcPbNXfQWUXmrUN9-Sg_Zd4E/s1600/2014-07-27+20.50.03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-p0IIuhGxjCGPbxfOKrzRKIMNLDDLY3dXQhD-CHkXNAgZkPhB99CaUl1wDIJFoH5qVZ-3ZNOgDgUZyRWZZf7svrPh4AIrV6XcXI7CRW33ayQmkF4LJstwcPbNXfQWUXmrUN9-Sg_Zd4E/s1600/2014-07-27+20.50.03.jpg" width="480" /></a> </div>
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All of these have great flavor and go well with whatever the host is making for the main dish.<br />
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As far as logistics go, the outdoors need to be considered. I am not sure if citronella candles actually help keep bugs away, but they at least give you the illusion they might combat those nasty biting critters. I am also a big fan of things that provide some shade. Whether it be an awning, a tarp or umbrella, it is needed for us ginger folk to enjoy the out of doors.<br />
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As far as providing refreshments, iced tea and lemonade are always a safe bet. People can drink them as is, mix them together for an Arnold Palmer or mix them with whatever libation they bring with them. </div>
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As with most meals, my favorite part is the dessert. I love a good fruit dessert after a great BBQ. Fruit desserts a sweet, but not too heavy and hit the spot after a great meal. </div>
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<a href="https://www.blogger.com/blogger.g?blogID=9035798075949279148#editor/target=post;postID=7372510949999772879;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname"><br /></a></div>
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<a href="https://www.blogger.com/blogger.g?blogID=9035798075949279148#editor/target=post;postID=7372510949999772879;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname"><span id="goog_1861269111"></span><b>Strawberry Rhubarb Pie </b></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7O4swjOBCcw4MDb_-vUEBM2M-W2YAyIVspIni0ABu3ST2hgpAg1DjkxDcetmcDDlI4LqCGuF3H-DIaj3lXHPZMJxTUm_daFGoOuPePzDCKTjpGjEM5Af_-eCU7-axsxyTZzX4tjQB2E/s1600/2013-05-05+17.20.16.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7O4swjOBCcw4MDb_-vUEBM2M-W2YAyIVspIni0ABu3ST2hgpAg1DjkxDcetmcDDlI4LqCGuF3H-DIaj3lXHPZMJxTUm_daFGoOuPePzDCKTjpGjEM5Af_-eCU7-axsxyTZzX4tjQB2E/s400/2013-05-05+17.20.16.jpg" width="300" /></a></div>
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<b><a href="https://www.blogger.com/blogger.g?blogID=9035798075949279148#editor/target=post;postID=491405121720090248;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname">Pear Raspberry Crisp</a></b></div>
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Any of these or even some grilled pineapple with ice cream is a delicious way to end your cookout or BBQ. I hope you make some of these as you fire up your grill this Memorial Day! </div>
Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-64088687509875452192015-05-14T04:00:00.000-07:002015-05-14T04:00:01.661-07:00Thai Peanut Noodles <br />
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Thai curry paste is a superhero of flavor in any recipe you make. It reminds me of a bunch of clowns in a tiny car. Thai curry paste often comes in a petite little jar, but it has so much flavor and makes anything you cook taste like you put a ton of ingredients in it. The red paste is my favorite. It is spicy, tangy and it is so versatile in so many dishes. </div>
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One of my favorite ways to use this is with rice noodles with chicken and vegetables. The sauce is so yummy and rich but takes very little time to whip up. </div>
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Try this out and you will love it!</div>
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Ingredients </h4>
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<br />1 to 1 1/2 pounds of chicken breasts</div>
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1 tablespoon vegetable oil</div>
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2 green bell peppers, chopped </div>
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3 Tablespoons red Thai curry paste</div>
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3 Tablespoons peanut butter</div>
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1 can of coconut milk</div>
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1 teaspoon chicken base</div>
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1 package of straight cut rice noodles</div>
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cilantro, chopped </div>
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red pepper flakes (optional)</div>
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Season both sides of the chicken breast with salt and pepper. Heat the oil in a large skillet over medium heat. Add in the vegetable oil. </div>
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Brown both sides of the chicken until the outside is golden. You could cut the chicken into small pieces now, but I really think the meat stays the most tender and juicy when the meat is left whole until the end. </div>
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Remove the browned chicken from the pan and set aside for a few minutes. Add in the green pepper and saute for about 2 minutes. Add in the curry paste, peanut butter, coconut milk, and chicken base. Stir this until the mixture combines. Return the chicken to the pan, reduce the heat to medium low and cover until the meat is done on the inside. This should take about 15 minutes. </div>
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When the chicken is almost done soaking up all that yummy sauce, throw the rice noodles into boiling water. Cook these for only about 4 to 5 minutes, just until they are almost tender. </div>
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Once the rice noodles are done, take out the chicken and cut the meat into bite sized pieces. Add the noodles to the pot and stir the whole mixture together. If you want to add a little more spice, add in the red pepper flakes. </div>
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<br />Just before serving, add in the cilantro and give it one last stir. This is a great dish to spice up any weeknight meal!</div>
<br />Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-64935653132330126992015-05-11T04:00:00.000-07:002015-05-11T04:00:03.319-07:00Earl Grey Shortbread Cookies<div class="separator" style="clear: both; text-align: center;">
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Shortbread is one of my favorite cookies to serve people. They're never too sweet and they can be dressed up in all kinds of different ways to be extra special. Not to mention the butter flavor. Everyone likes butter. Well, good people like butter. </div>
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This is my latest favorite way to make shortbread. I had read about putting Earl Grey tea into cookie dough. As a tea lover I thought it was a crazy idea to put loose tea into a cookie. As I would read the recipes the thought of gritty tea in my teeth made me cringe bit. However, many pinterest reviews couldn't be wrong, and they weren't. </div>
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These cookies are fabulous. </div>
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I am not usually a lover of Early Grey tea. It's just not my cup of tea.</div>
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However, in these cookies it is just fabulous. The lightly smoky flavor of the tea really comes through and there is absolutely no grit. </div>
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Not even a little bit. </div>
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Ingredients </h4>
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1 cup butter, softened</div>
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2/3 cup sugar</div>
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2 teaspoons vanilla</div>
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1 3/4 cup flour </div>
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2 teabags of Earl Grey tea</div>
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First, blend your softened butter with an electric mixer. Make sure it is light and fluffy. Then add in the sugar, and flour. Beat this for about 30 seconds on medium speed. </div>
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Add in the flour and tea. Then mix by hand until the ingredients are just combined. </div>
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The dough will be a bit sticky, but don't be tempted to add more flour until you have let the dough chill. </div>
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You can either cover the bowl with plastic wrap or dump the whole pile into a sheet of the shiny stuff. Then let this chill for about 30 minutes to an hour. </div>
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Take about 1 tablespoon of the dough and form a ball. Then squish the ball to form an even disk of the dough. </div>
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Bake the cookies for about 10 to 15 minutes at 350 degrees just until the tops are barely golden. </div>
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These are just a perfect snack that will brighten your day! </div>
Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-80232456182907190422015-03-12T04:00:00.000-07:002015-03-12T04:00:04.530-07:00Skinny Meatballs with Pasta<div style="text-align: center;">
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Pasta is one of those foods I could eat every day and probably not even notice it. Any sauce, any meat and I would not complain. It's easy, versitile and so, so delicious. </div>
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It also allegedly makes you fat. </div>
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Other than opting to wear elastic waistband pants at all times, the only other option is to change up what you serve it with. Obviously not eating pasta for me would just not work so this is a much better option. </div>
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These meatballs are a perfect way to make your pasta meal a bit easier on the scale. Many people think using ground chicken will make the meatballs dry and flavorless, but it couldn't be further from the truth. These meatballs are tender, juicy and so full of flavor. </div>
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Ingredients</h4>
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1 pound of lean ground chicken</div>
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2 teaspoons salt</div>
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1 teaspoon black pepper</div>
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1 teaspoon garlic powder</div>
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1 teaspoon red pepper flakes</div>
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2 eggs </div>
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1/2 small onion, chopped</div>
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2 cloves of garlic, minced</div>
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1/4 - 1/3 cup breadcrumbs (plain or seasoned)</div>
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1/4 cup milk</div>
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2 Tablespoons vegetable oil</div>
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24 ounces marinara sauce</div>
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13 ounces of pasta cooked </div>
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To begin, combine the first 10 ingredients. Depending on how moist the meat is to start with, you may need more or less bread crumbs. Add the least amount first, and then adjust from there. The role of the breadcrumb is really to bind the whole thing together, not to dry out the meat. If you add too many bread crumbs, the meatballs will not be as moist and tender. </div>
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Preheat the biggest sauce pan you have over medium heat. Add in the vegetable oil. Using a spoon, ice cream scoop or cookie scoop, place 2 to 4 tablespoons of the meatball mixture into the pan carefully. This should sizzle slightly when the meat is added to the pan. </div>
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Cook the meatballs for about 5 minutes or until the meat is browned. </div>
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Flip the meatballs over gently to brown the other side. This will take you a few shifts to get all the meatballs browned on each side. Make sure you do not get impatient and crowd the pan; this prevents the meatballs from getting a tasty crust on the outside. </div>
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When all the meatballs have been browned, add them all back to the pan. Pour in the sauce gently and stir to ensure all the meatballs are covered. Let this simmer for about 20 minutes over low heat with the lid on the pan.</div>
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After 20 minutes, add the meatballs to a bowl of pasta and pour the sauce over the top. This is really a delicious and healthy meal you will love!</div>
Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com2tag:blogger.com,1999:blog-9035798075949279148.post-54015225319668951442015-03-09T04:00:00.000-07:002015-03-09T04:00:02.717-07:00Hazlenut Tea Cookies<div class="separator" style="clear: both; text-align: center;">
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These cookies are one of the very first cookies I made all by myself. The recipe comes from an old Betty Crocker cookbook that is now being held together by duct tape. In the black and white picture, it shows a sweet little tea party for a few people with these as the center stage treat. As a kid it seemed like the coolest thing ever to have a tea party. According to Betty, these cookies were a requirement to even think about having a tea party. </div>
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The cookies themselves really are delicious. Almost like a nutty shortbread, these buttery and sweet cookies are perfect any time. The crisp shortbread is flecked with tasty little hazelnuts that give the cookie something really special. You can easily substitute any nut you like for this. Pecans and walnuts work really well with the recipe.</div>
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As the name suggests these are just perfect to eat with a nice cup of tea or coffee. Regardless of what you have with these little gems, you will love them!</div>
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Ingredients</div>
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1 cup of butter, softened </div>
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1 cup of powdered sugar, <i>divided</i></div>
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1 teaspoon vanilla extract</div>
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2 1/4 cups flour</div>
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1/4 teaspoon salt</div>
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3/4 cup small chopped nuts</div>
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Combine 1/2 cup powdered sugar and butter together until there are no lumps in the batter. Add in the vanilla extract and stir until it is well combined. Add in the salt, flour and nuts. Mix only until combined. If you find the cookie dough is a bit dry, add a small splash of milk to help moisten the dough.</div>
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Form the dough into 2 tablespoon sized balls and place them onto a greased cookie sheet. Bake the cookies at 350 degrees for about 10 minutes. You will know the cookies are done when the tops are just lightly golden. </div>
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Allow the cookies to fully cool. When the cookies have cooled completely, roll them in the remaining powdered sugar. I like to place all the cookies in a large Tupperware and pour the powdered sugar over. Close the Tupperware <i>securely</i> and give the whole thing a gently but thorough shake. </div>
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When it comes to planning meals, I am usually on top of it. There's always a list of some kind and everything I need is on hand. However, when a snow storm hits and there is just no way I am going to the store a plan B must be made. </div>
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That is how this really scrumptious chicken and spaghetti dish came together. I just took everything I had and threw it together. It was a fantastic plan B. The sauce is made with spicy green chile, diced tomatoes and a good helping of salty cheese. Combine that with crispy, tender chicken and it is a winning meal.</div>
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Ingredients</div>
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2 chicken breasts</div>
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3/4 cup plain bread crumbs</div>
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3 Tablespoons vegetable oil </div>
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1/2 small onion, chopped</div>
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2 cloves garlic, minced</div>
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2 cans of green chile</div>
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1/4 cup Parmesan cheese </div>
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1 14 ounce can diced tomatoes</div>
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1 pound spaghetti, cooked</div>
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Cut the chicken into nugget sized pieces. Then season them with a little salt and pepper.</div>
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Pour the bread crumbs into a plastic bag. This makes coating the chicken so much easier and cleaner. </div>
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Slide the chicken into the bag and close the top securely. Toss the chicken around in the bread crumbs until all of the chicken is well coated. </div>
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Heat the oil in a large skillet over medium heat. Place the coated chicken into the pan. The meat should sizzle, but not roar. </div>
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Brown the chicken, making sure it is golden and crusty on each side. Once the chicken is done, take it out of the pan and keep it off to the side. I kept mine warm in the toaster oven. </div>
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Once the chicken has left the pan, add in the onions, garlic, tomatoes and green chile. Let this simmer for about ten minutes. </div>
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Add the hot pasta to the pan and toss to coat. Turn off the heat and add in the Parmesan cheese. If it seems a little dry, add some water and a few extra shakes of salt and pepper. </div>
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When serving, add the chicken right on top of the pasta to keep the crust nice and crispy. You and your family will love this spicy treat!</div>
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Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-26823576829322352582015-02-26T05:30:00.000-08:002015-02-26T05:30:00.545-08:00Pear Calfoutis Coffee Cake <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGS_9KwOfpcDtGG0_b0nDNwECkdny94q492aeTZIXyoqSAgffBC2C5Osf4HrHmHyX9x3UnrNESXGW2SMMSENZcxdMS3ooh45ysJaXEkYbHvKg4nCB4mfvx0g5hwo3yVrqbn_2pl4Ms2A/s1600/CIMG6791.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGS_9KwOfpcDtGG0_b0nDNwECkdny94q492aeTZIXyoqSAgffBC2C5Osf4HrHmHyX9x3UnrNESXGW2SMMSENZcxdMS3ooh45ysJaXEkYbHvKg4nCB4mfvx0g5hwo3yVrqbn_2pl4Ms2A/s1600/CIMG6791.JPG" height="480" width="640" /></a></div>
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I do really love desserts and sweet things, but not as much in the morning. Pastries, doughnuts, and coffee cakes are things I adore, but not until about three in the afternoon. </div>
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A special exception is made when I am making breakfast for other people. Other people really enjoy a sweet treat in the morning, so I do make things like this for others. This pear coffee cake is really delicious and not too sweet. It is still morning after all. </div>
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Clafoutis is a French dessert traditionally made with cherries. It's really just an upside down cake that is a little less sweet. This is so perfect for a brunch or breakfast menu dessert. It's lightly sweet with a puffy cake layer and a bit of fruit over the top. You can top this with maple syrup, honey, powdered sugar or enjoy it as is.</div>
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Either way it is a delicious treat to end a morning meal or as an afternoon snack.</div>
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<h4>
Ingredients</h4>
1 pear <br />
3/4 cup milk<br />
2 tablespoons vinegar<br />
1/3 cup sugar<br />
2 teaspoons vanilla extract<br />
2 tablespoons oil<br />
1 cup of flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uW-7cd2XKv7SgsLiwdlEdffJXELbalk0QaJ-shRnzBDDM9FtGTULUwM8zyohXFvUNL534W5svTC10ADiEwVlWzwJm4jZDybxo5OxcdYhWER-tpbN2M8kaAEWaY72BH0SkiLTcaI064g/s1600/CIMG6769.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uW-7cd2XKv7SgsLiwdlEdffJXELbalk0QaJ-shRnzBDDM9FtGTULUwM8zyohXFvUNL534W5svTC10ADiEwVlWzwJm4jZDybxo5OxcdYhWER-tpbN2M8kaAEWaY72BH0SkiLTcaI064g/s1600/CIMG6769.JPG" height="480" width="640" /></a></div>
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Add the milk and vinegar to a large bowl. Let this sit for about ten minutes or until the milk has curdled. Then add in the remaining ingredients. Make sure to mix the batter gently to not crush the bubbles out of the mixture. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhetP48lmPTZ6HckXiYuqYZ6iJlhERyCZB32xlZK16uxiwtyeDNxeE-Z6yPSVh4c86jyswhxo3FaPe8Bq_UxC48u2kHgMlfHkh9v8kdSqr5evn9Z_Ke3Mr8HwIjhH0cbXeXXYyOSWphrFU/s1600/CIMG6768.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhetP48lmPTZ6HckXiYuqYZ6iJlhERyCZB32xlZK16uxiwtyeDNxeE-Z6yPSVh4c86jyswhxo3FaPe8Bq_UxC48u2kHgMlfHkh9v8kdSqr5evn9Z_Ke3Mr8HwIjhH0cbXeXXYyOSWphrFU/s1600/CIMG6768.JPG" height="480" width="640" /></a></div>
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Trace a 9 inch cake pan around the outside edge on parchment paper. Cut out the cake pan's shape. Spray the cake pan with cooking spray and place the parchment circle in the center of the pan. Spray the parchment as well</div>
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Slice the pear and fan the pieces out into a circular shape. They do not need to be perfect. If the pattern comes out ugly, you can always serve it with a heavy covering of powdered sugar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrJCdBDHHdSnmn95Uaa83ZOtCXoc4veVJBrLuAZzvUjU864d0uJ0dSQuZzWp2oTAhu1t2y8HleUQxVIOPcws6-qTkwZzqm5Xs51tdDVyf6-LrjCNL45OsE3AcrMLnQMQ7eGSpt3FThk0/s1600/CIMG6772.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrJCdBDHHdSnmn95Uaa83ZOtCXoc4veVJBrLuAZzvUjU864d0uJ0dSQuZzWp2oTAhu1t2y8HleUQxVIOPcws6-qTkwZzqm5Xs51tdDVyf6-LrjCNL45OsE3AcrMLnQMQ7eGSpt3FThk0/s1600/CIMG6772.JPG" height="480" width="640" /></a></div>
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Pour the batter over the fruit. Spread the batter out gently so the bubbles are not squished and the cake comes out extra fluffy. </div>
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Bake the cake at 350 degrees for about 30 to 40 minutes or until the top is browned and a toothpick comes out of the center clean. As it cools, run a butter knife around the outside edge. Let the cake cool for about 15 to 20 minutes.</div>
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Once the cake has cooled for a bit, flip the pan onto a plate. Sprinkle the top with some powdered sugar or honey.</div>
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My husband, Tyler really loves to drizzle a bit of maple syrup over the top of this delicious cake. It's very similar to an upside down pancake we love at a favorite restaurant so it is a perfectly sweet topping. </div>
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Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com2tag:blogger.com,1999:blog-9035798075949279148.post-33400883374864328492015-02-23T05:00:00.000-08:002015-02-23T05:00:02.224-08:00Spicy Egg Bake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibJOgB1zpRvCB4w7khDR36YpD962Wzirvf6nMTKb1e0MzmqneeAexZqlFbwKvDs_hcOBPqvmO5JDxrjIlcqCvoXzYcAL-csH2n2xn5gwDG_b2Yte5dnmzrWp8fpvrtzy3P1iazhGDdZc/s1600/CIMG6780.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibJOgB1zpRvCB4w7khDR36YpD962Wzirvf6nMTKb1e0MzmqneeAexZqlFbwKvDs_hcOBPqvmO5JDxrjIlcqCvoXzYcAL-csH2n2xn5gwDG_b2Yte5dnmzrWp8fpvrtzy3P1iazhGDdZc/s1600/CIMG6780.JPG" height="480" width="640" /></a></div>
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Brunch is one of the
great trends my generation has going for it. It is the perfect time of
day; not too early, not to late. The food is great and always includes
the options of breakfast and lunch. One snowy morning, my husband
and I both had the day off and we were so excited about going to brunch.
We would most certainly get into those places with the long lines since
it was a weekday. </div>
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We called and called so many places. It seemed as though they had President's Day off as well. </div>
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The only option was to make our own brunch.<br />
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We started with a super easy and delicious egg bake. These eggs are really simple to make and taste like they were a lot of work. Simply choose your favorite salsa to bake them in and you are on your way to a tasty start for the morning.<br />
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This is great for serving at a party or gathering since they do not require babysitting or turning. Just throw them into the oven before your guests arrive and they will be perfect with such little effort. This is so easy it feels silly even posting this, but people need to know about this egg baking method. <br />
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<h4>
Ingredients</h4>
1/2 cup salsa (I used half green and red)<br />
4 eggs<br />
salt and pepper<br />
tortillas for serving<br />
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Spray a small casserole dish with cooking spray. Dump the salsa into the casserole.</div>
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Crack four eggs into the casserole dish. Sprinkle lightly with salt and pepper over the top.</div>
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Bake the eggs and salsa for about 30 minutes. If you like your eggs a bit runny, the center should jiggle when you give a shake to the dish. If you like your eggs a bit more set, wiggle the pan every five minutes or so. </div>
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Once the eggs have been cooked to your liking, serve them with some warm tortillas. This recipe is very easy to add more servings to with just a bit more salsa and another egg or two. </div>
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Check back on Thursday for the end of our brunch meal</div>
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Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-71631250198448847062015-02-19T04:00:00.000-08:002015-02-19T04:00:00.981-08:00Oatmeal Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqS3ynZxUuUj6QRS8Q23F7aOWIl1MRS2kcg7oVkY1Gh8o0qmxOT-hCkUEtyZJugxwanwJGu6J2XC5nOAbOUZbMZpwjn6EUgLscIs9zxdlFNiOyk0qZYlpLyyiwAPuAsomjUEMb4Zbaj4/s1600/IMG_3251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqS3ynZxUuUj6QRS8Q23F7aOWIl1MRS2kcg7oVkY1Gh8o0qmxOT-hCkUEtyZJugxwanwJGu6J2XC5nOAbOUZbMZpwjn6EUgLscIs9zxdlFNiOyk0qZYlpLyyiwAPuAsomjUEMb4Zbaj4/s1600/IMG_3251.JPG" height="640" width="640" /></a></div>
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I just love cookies. The chewy center, the crispy outside and all the yummy things you put in the dough to really make it special. Not to mention the dough itself. Yes, cookies really make my day. Especially if they have chocolate in them. I like to eat these extra special cookies with a piping hot cup of coffee that melts the chocolate chips.</div>
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This recipe is from a beloved cookbook. Looking at the pages, you can see my love is definitely a verb. I have used to cookie page on my Martha Stewart <i>Favorite Comfort Food</i> so much it is about to fall out. I took the oatmeal raisin recipe from this book and edited it to fit my cookie needs one afternoon. </div>
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The oatmeal adds a really nice texture to the already delicious cookie and chocolate chips. You will love this easy and delicious recipe, I promise!</div>
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Ingredients </h4>
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2 cups all purpose flour</div>
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1/2 teaspoon salt</div>
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1 teaspoon baking powder</div>
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1 teaspoon baking soda</div>
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1 cup butter, softened</div>
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1 1/2 cups brown sugar</div>
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1 teaspoon vanilla extract</div>
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3 tablespoons milk</div>
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2 large eggs</div>
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2 cups old fashioned oats</div>
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12 ounces semi sweet chocolate chips</div>
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First, combine all the dry ingredients in a medium sized bowl. Set this off to the side. In a large mixing bowl, beat the butter until it is fluffy in texture and light yellow in color. Add in the vanilla, milk and eggs, beating well after each addition. </div>
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Slowly add the dry ingredients in two parts. After the first half is combined, add in the oats and chocolate chips. Then add in the remaining dry ingredients. Martha says it helps all the ingredients distribute evenly. I don't pretend to know more than Martha, so I do what she says.</div>
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Chill this in the fridge for at least two hours or even over night. As you will notice, the dough will be terribly sticky and not ready for baking just yet. It feels like a long time, but you will make it through. </div>
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Once the dough has been chilled properly, drop Tablespoon sized balls of dough onto a greased cookie sheet. Bake the cookies at 350 degrees for about 12 to 14 minutes. You will know the cookies are done when the center is still puffy but the outside has a slight crispness. </div>
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Store these in an airtight container once they have cooled. </div>
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<b>Quick Tip:<i> </i></b><i>If you over bake your cookies and they are dried out, no worries! Add a piece of bread to the container you are keeping them in. In a few hours they will be soft and chewy again. </i></div>
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<br />Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-66936928859929957392015-02-16T04:00:00.000-08:002015-02-16T04:00:03.217-08:00Slow Cooker Beef and Broccoli<div class="separator" style="clear: both; text-align: center;">
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I have to admit, the slow cooker and I are becoming pretty good friends. Typically I have to have my act together a little more to plan ahead for dinner, but it is well worth it. Especially if you get to have something as tasty as this. </div>
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Don't get me wrong, I am by no means browning hamburger before work with a smile on my face. However, I have made progress towards actually really liking the slow cooker. </div>
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This recipe is perfect for a weeknight meal. It is literally a dump and dial turn recipe. The beef is really flavorful and the broccoli is crisp with a delicious sauce. You and your family will love this super easy and healthy dinner idea. </div>
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Ingredients</h4>
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2 pounds chuck roast, trimmed</div>
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1/3 cup stir fry sauce</div>
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1/4 cup low sodium soy sauce</div>
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2 Tablespoons siracha chili sauce</div>
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2-3 cloves of garlic crushed </div>
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1/3 cup orange juice</div>
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1 teaspoon sesame oil</div>
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2-3 crowns of broccoli </div>
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4 cups of cooked rice</div>
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First, season the beef with salt and pepper on each side. Then dump in the stir fry and soy sauce, siracha, garlic and orange juice and mix well. Add the beef in and turn it over once to coat. Cook this on low for about 10 hours or 4 to 6 hours on high. You will know it is ready until the meat is tender and falls apart. </div>
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30 minutes before serving, add in the sesame oil and broccoli pieces. </div>
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Once the broccoli is crisp tender, serve over white rice. </div>
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I hope you and your family love this easy recipe!</div>
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Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-41059293014428914662015-02-12T04:00:00.000-08:002015-02-12T06:12:27.161-08:00Fiesta Chicken Soup and Winter Wellness <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_E03yPCve5QQ846mGgRUPZ4HSRMjrgPuzPI8Xn0yfsH45vnIMwhfwJUjMWLy8B23urtQVovsEYXzWHk4wPapVuPxBh1WticWO_HzVngZe0dR-5glXJ5kQi-qKB6OYBQd7EEUXEnj17oU/s1600/CIMG6716.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_E03yPCve5QQ846mGgRUPZ4HSRMjrgPuzPI8Xn0yfsH45vnIMwhfwJUjMWLy8B23urtQVovsEYXzWHk4wPapVuPxBh1WticWO_HzVngZe0dR-5glXJ5kQi-qKB6OYBQd7EEUXEnj17oU/s1600/CIMG6716.JPG" height="480" width="640" /></a></div>
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Everyone knows what to do to keep themselves healthy. Eat your veggies, drink plenty of water, and sleeping eight hours a night are on just a short list of things you know you should do. </div>
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But those things can be hard. Especially during the winter.</div>
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I am definitely guilty of not following all of these guidelines all of the time, but I do have a few tricks to stay fit and healthy during the cold winter months. </div>
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First and foremost, don't set yourself up for failure and plan something you hate. For example, salads and raw veggies just don't tickle my fancy when it's cold outside. I prefer to eat them cooked and in a warm and spicy soup or stew. You still get your veggies in, but they are so much more comforting and something you look forward to. </div>
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During the summer it is so easy and inviting to go for a walk, run or hike outside. It can be tough to stay fit when staying inside with sweatpants on is a much more appealing. </div>
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It may sound silly, but my go to workout for the winter season is workout videos. There are hundreds, probably thousands of them online. Websites like <a href="http://toneitup.com/fitness/" target="_blank">Tone it Up</a> and <a href="https://www.youtube.com/user/LivestrongWoman" target="_blank">Livestrong Woman</a> make it really easy to stay fit (or something like it) in the chilly months. </div>
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This soup recipe is one of my favorite ways to eat a healthy dose of veggies. It is a very easy recipe you can make over the weekend and eat for lunch during the week. With such great flavor you will love eating healthy. </div>
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Ingredients </h4>
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1 large chicken breast</div>
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2 Tablespoons vegetable oil</div>
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1 green bell pepper, chopped</div>
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1 red bell pepper, chopped</div>
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1/2 small onion, chopped</div>
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2 cloves of garlic, chopped</div>
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3 jalapenos, diced </div>
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1 14 ounce can of diced tomatoes</div>
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14 ounces chicken stock</div>
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1 cup cooked rice</div>
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1/4 cup chopped cilantro </div>
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avocado slices for topping (optional) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOS_brX-xXW9RhLdLJ_iXJs-06PpFgNMtj49HwvaW6JR2oEtarpi7OLDM9Mw0JIZFFMd8Sf1MPIHBhNXtkPP6epTGCbLqSzEcOtVYTvPJMG58bpaPmhmW5qEBQaOMaGOyjCA_Xxm_514/s1600/CIMG6708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOS_brX-xXW9RhLdLJ_iXJs-06PpFgNMtj49HwvaW6JR2oEtarpi7OLDM9Mw0JIZFFMd8Sf1MPIHBhNXtkPP6epTGCbLqSzEcOtVYTvPJMG58bpaPmhmW5qEBQaOMaGOyjCA_Xxm_514/s1600/CIMG6708.JPG" height="480" width="640" /></a></div>
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First, season the chicken breast with salt and pepper on both sides. Over medium heat and in a medium saucepan, brown the chicken until each side has a golden crust. Take this out of the pot and set to the side. </div>
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Add in the bell peppers, onions, garlic and jalapenos to the pot. Season these with salt and pepper. Let this continue to cook over medium heat for about five minutes or until the veggies are tender. </div>
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Add in the canned tomatoes and chicken stock. Add the chicken breast back to the pot and cook for another 15 minutes over medium low heat. When the chicken is done in the center, cut the chicken into bite sized pieces and add it back to the pot.</div>
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Sprinkle over the cilantro just before serving.</div>
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I love this soup with a little avocado over the top. It's spicy and creamy all at the same time. </div>
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Check out <a href="https://aloha.com/shop/recipes">Aloha.com</a> for more delicious and healthy recipes to keep you feeling healthy all year long!</div>
Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-39162153788723000692015-02-09T05:00:00.000-08:002015-02-10T06:56:39.127-08:00Chicken Noodle Soup<div style="text-align: center;">
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Winter is by far my least favorite season of the year. Driving is more difficult, there are so many more things to bundle up in before leaving the house and don't forget there are far more runny noses and coughs for everyone. </div>
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This week on Gingerlocks' Kitchen we will be focusing on winter wellness. I am working in part with <a href="https://aloha.com/shop/recipes" target="_blank">Aloha.com</a> to help everyone to enjoy the season in the best health possible. They have all kinds of great products to help you live your best life. </div>
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As a person who is around young kids everyday, sickness is an inevitable part of winter. Today's post we will look at a great remedy to get you feeling better faster than you can build a snowman. It doesn't happen often, but when I feel a sniffle or two coming along I am sure to make this soup.</div>
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Is there anything more comforting that a bowl of chicken soup? I
remember the classic chicken noodle soup commercial where a little boy
comes in from the cold as a snowman and thaws while he eats up his
golden broth and noodles. Not only do I remember thinking that little
boy would probably get yelled at for melting all over the house, but I
very much understood how he felt as his smile returned with each bite of soup.</div>
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This is a terribly easy recipe for you to make any time. The veggies add nice texture and the low sodium chicken broth makes this much better for you than any old canned soup. </div>
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<h4 style="text-align: center;">
Ingredients</h4>
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1 Tablespoon vegetable oil </div>
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1 large chicken breast</div>
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3 stalks of celery, chopped</div>
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3 medium carrots, chopped</div>
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1/4 onion, chopped</div>
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2 cloves of garlic, minced</div>
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8 cups low sodium chicken broth</div>
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2/3 package ramen noodles</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcwy_U5hZhraI9Z82Wq5IY42Q-GrqYCkrQByRXf8UFVx56HisJuq6wuk4MWgyldYa9zaTKnkEpxWDBfm7qmxkQA6s7ck4o2BmXIjlGEjyg9rOrJt2gelodIzS6BntAQuuUO2rrezUY_E/s1600/CIMG6686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcwy_U5hZhraI9Z82Wq5IY42Q-GrqYCkrQByRXf8UFVx56HisJuq6wuk4MWgyldYa9zaTKnkEpxWDBfm7qmxkQA6s7ck4o2BmXIjlGEjyg9rOrJt2gelodIzS6BntAQuuUO2rrezUY_E/s1600/CIMG6686.JPG" height="480" width="640" /></a></div>
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First, heat the oil in a large saucepan. Then, season both sides of the chicken with salt and pepper. Then brown each side over medium heat in the vegetable oil. </div>
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Once the chicken has been browned on both sides, take it out of the pot and let it rest a few minutes. The chicken will not be done, but it will finish cooking in a few minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOozim1fAxcCpDIgWFOMG1VIbbcQ-0u6COjZZE8ZA_2Plln8StTrgKA1__ifkOA4jr93M2Zkzr2g2LXxwGP9TtPj2bxZhbtkN1QNPRtRAfSajnxQbRqYWVoCa6n3AG2x4s7G8xHauxniU/s1600/CIMG6688.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOozim1fAxcCpDIgWFOMG1VIbbcQ-0u6COjZZE8ZA_2Plln8StTrgKA1__ifkOA4jr93M2Zkzr2g2LXxwGP9TtPj2bxZhbtkN1QNPRtRAfSajnxQbRqYWVoCa6n3AG2x4s7G8xHauxniU/s1600/CIMG6688.JPG" height="480" width="640" /></a> </div>
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Add the celery, carrots, onion and garlic to the pot. Stir this a few minutes and season with some salt and pepper. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqX6zm0bjzdxLweYhdw3yOJheMqhbAPgtVfNIoslJ07qhXX0hs-cpyQni84sDy94n7Ovaj377W3GZXvoaZ009g5iEGI-x757guJoHGKmwsMDgzbyOwDmiiwxNVbphrswk5Sws_Eii7e4/s1600/CIMG6693.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqX6zm0bjzdxLweYhdw3yOJheMqhbAPgtVfNIoslJ07qhXX0hs-cpyQni84sDy94n7Ovaj377W3GZXvoaZ009g5iEGI-x757guJoHGKmwsMDgzbyOwDmiiwxNVbphrswk5Sws_Eii7e4/s1600/CIMG6693.JPG" height="480" width="640" /></a> </div>
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Add the chicken broth to the pot and turn the heat down to medium low. Place the chicken breast carefully on top and cover the pot with a lid. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtM6GaZotObqpYdpXHCKoSbEFcauCVwDYQONvnQLU56qXzaqY2aPd3HX84Rmm8hKaezELBtSdqjUTR0nRdfW-2T0lsNrX1LN5sGm2Dax6ou1rwTNYVpVVsoBLK0WUKTfbhuGNToCuO4Fg/s1600/CIMG6695.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtM6GaZotObqpYdpXHCKoSbEFcauCVwDYQONvnQLU56qXzaqY2aPd3HX84Rmm8hKaezELBtSdqjUTR0nRdfW-2T0lsNrX1LN5sGm2Dax6ou1rwTNYVpVVsoBLK0WUKTfbhuGNToCuO4Fg/s1600/CIMG6695.JPG" height="480" width="640" /></a> </div>
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The noodles I like best a very thin and they cook in just few minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZWBOi6mbjkQ7aoLu25Gp-C89iAZ6bFkzY2IfNYz1RCurjqfEqk7ByQCXlzjYkxuLJVzSw5vdG3rJn1cBJUAn4nt64krmZqukQ6kkY3Il-GQI-eHfbBfglZ-mQSdp7WLY0uN0VjJxl0U/s1600/CIMG6699.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZWBOi6mbjkQ7aoLu25Gp-C89iAZ6bFkzY2IfNYz1RCurjqfEqk7ByQCXlzjYkxuLJVzSw5vdG3rJn1cBJUAn4nt64krmZqukQ6kkY3Il-GQI-eHfbBfglZ-mQSdp7WLY0uN0VjJxl0U/s1600/CIMG6699.JPG" height="480" width="640" /></a> </div>
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Once the chicken is done in the center, take it out of the pot. Add the noodles to the soup.</div>
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While the noodles cook, cut the chicken into very small bite sized pieces. I prefer to do this rather than cut the chicken before it cooks because I think it stays more juicy and tender this way. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J8a4jon7BGxBJI3N6nz_zk6u1_qlPzMMFh3-DFRo5b8VGXpkJmuZMyc-LlqHaU9QkuGIYYV683m2Lr3fvxXxFKvIafGTGWmiAv6I1fgYIMgdij_BwIr6-chAvxvLTzKrZZTAf4HmvAg/s1600/CIMG6701.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J8a4jon7BGxBJI3N6nz_zk6u1_qlPzMMFh3-DFRo5b8VGXpkJmuZMyc-LlqHaU9QkuGIYYV683m2Lr3fvxXxFKvIafGTGWmiAv6I1fgYIMgdij_BwIr6-chAvxvLTzKrZZTAf4HmvAg/s1600/CIMG6701.JPG" height="480" width="640" /></a> </div>
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Once your noodles are tender, your soup is ready to for melting a snowman or two. </div>
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Check back on Thursday for a fiesta chicken soup and some winter wellness tips!</div>
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Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-2782130229300018712015-02-05T04:30:00.000-08:002015-02-05T04:30:01.340-08:00Blackberry Pie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBQcY_RHn6M1BjLmQyqGf_jPXNXadsMlW6bgYCwV6ZDEX-trIoDn-h0oFgDeGIQ8tyd1qIiI3_8o3MxdpVmOYIvWvS63lGy8rCBJiIj4K3mcBXXuQ8nW_Zxy9rxfbMm5Altd7Vqrlytg/s1600/053.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBQcY_RHn6M1BjLmQyqGf_jPXNXadsMlW6bgYCwV6ZDEX-trIoDn-h0oFgDeGIQ8tyd1qIiI3_8o3MxdpVmOYIvWvS63lGy8rCBJiIj4K3mcBXXuQ8nW_Zxy9rxfbMm5Altd7Vqrlytg/s1600/053.JPG" height="640" width="480" /></a> </div>
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Berry pies are one of my very favorite desserts. The pie crust is flaky,and crispy to hold all the fruit filling together like a buttery package being delivered. The inside is juicy with bits of warm baked fruit. You just can't go wrong with this combination. </div>
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Berry pies are an especially easy fruit pie since they don't require any pitting, peeling or chopping. The berries cook down to make a sauce that is so delicious and rich. Blackberries are a great fruit to bake a delightful pie with. </div>
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On this particular day I was in a pinch and used a refrigerated pie crust. I do make my own <a href="http://gingerlockskitchen.blogspot.com/2013/05/pie-crust-have-terribly-patient-parents.html" target="_blank">pie crust </a>often, but the store bought kind will do just fine, too.</div>
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Ingredients</h4>
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2 single <a href="http://gingerlockskitchen.blogspot.com/2013/05/pie-crust-have-terribly-patient-parents.html" target="_blank">pie crusts</a></div>
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3 cups blackberries</div>
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juice and zest of 1 lemon</div>
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1/3 to 1/2 cup of sugar</div>
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2 tablespoons flour </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvHTTCnPvqT-bQuqENtlSErKLDI3I58ljbobpbQATnvYqsL8i0Ku609Am3dZ7SIJVNmc68P1J5G6hY43IeO7y6RyFLMiq7Gdu5yVzcH1RSwmKkZoeCAqa-pkYx1Qs_KmOFHXOxwEc5js/s1600/036.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihJ67Wva5Fss9XE5ideTLy_L3ZQtfTeipx__eyaYf69f1AlGcgY049GYg0NcuOkdNJZ3vpczI4IHW5pIXSQMC1a12LVjtEuuT-2E1Ex1zTVoVan_IiGIF8vyH8C3SC8317CwYJLyT1URE/s1600/034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYpQNtVJBWMsVJmaqUNoezc8tWTQ1qkFaT2CcpuQ7jFlJpMkHuzERkWW9tes6kRnWDAk4lOofiGeAcE-bngOFzmloXSxCZhXlSMC588rtMGDqufU1dHgMQCVRmCcBS4sLBejJPhxDzyg/s1600/033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYpQNtVJBWMsVJmaqUNoezc8tWTQ1qkFaT2CcpuQ7jFlJpMkHuzERkWW9tes6kRnWDAk4lOofiGeAcE-bngOFzmloXSxCZhXlSMC588rtMGDqufU1dHgMQCVRmCcBS4sLBejJPhxDzyg/s1600/033.JPG" height="640" width="480" /></a></div>
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First, combine the berries, lemon juice, zest, sugar, and flour in a large bowl. Stir this well to make sure it is combined. If your berries are sweet, start out with the smallest amount of sugar first. </div>
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Roll the first pie crust over a pie plate. You can stretch and encourage this to fit if you need to. </div>
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Pour the sweetened berry mixture into the pie crust. </div>
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Cover the top of the pie with the second crust. Pinch the crusts together and fold them into the pie plate. Then pinch the crust around the edges using your thumbs and index finger or crimp it closed with a fork. </div>
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Cut slits in the center of the pie to make a vent for the steam to escape. </div>
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Bake the pie at 350 degrees for about 30 to 40 minutes or until the top is golden brown and the center is bubbling with berry joy. </div>
Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0tag:blogger.com,1999:blog-9035798075949279148.post-60589362083396116242015-01-29T04:30:00.000-08:002015-01-29T04:30:02.136-08:00Bread Pudding<div style="text-align: center;">
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There was an oven incident in our apartment recently. I had tried to bake a cake, but it just never seemed to cook all the way through. The top received a dark golden color right away, but it jiggled more than Santa's belly. </div>
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The bottom heating element was broken and I was left with a cake that was part mushy and part golden crunchy. This led to an all parts sad situation. I let the cake hang out in the fridge for a few days since throwing it out would be such a sad acknowledgement to defeat.</div>
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After the oven was fixed I decided the cake would not go to waste, it would just be a different delicious dessert. </div>
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Bread pudding is my go to recipe for a cake that just didn't turn out quite right. If it is too dry, bread pudding is an easy solution. My cake was overly moist, so I decided to crumble it up and toast it for a few minutes under the broiler. You can use leftover muffins, cupcakes or even bread if you would like to be traditional. Since I used a very sweet pound cake for this recipe, I did not add much sugar to the custard. If you were to use bread I would add another cup or so of sugar to the egg mixture. </div>
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This bread pudding was so delicious! I am so glad I didn't throw out my sad little cake.</div>
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6 cups of cake or bread, crumbled with the crusts cut off</div>
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4 eggs</div>
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3 cups of milk</div>
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1/2 cup white sugar</div>
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2 teaspoons vanilla</div>
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1 cup powdered sugar</div>
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1 tablespoon of milk </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhlB4Yiar4v45sJNXq-dcniA1ahRWmyuBz_Gwg0wSKK68Eu1U_6mrLoBJ9VQy3HseGolwyMTF_o2lDcLQIIA4LDSRFMR2hxlKM6YjU1qBlqqq03p81j8WSPxzUfsA-wX8uH8HXZdbaao/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhlB4Yiar4v45sJNXq-dcniA1ahRWmyuBz_Gwg0wSKK68Eu1U_6mrLoBJ9VQy3HseGolwyMTF_o2lDcLQIIA4LDSRFMR2hxlKM6YjU1qBlqqq03p81j8WSPxzUfsA-wX8uH8HXZdbaao/s1600/018.JPG" height="640" width="480" /></a></div>
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Here is the pitiful cake. The top was very brown and the edges cooked to crunchy cookie perfection. It wouldn't even come out of the pan without force. I dried out the cake a little under the broiler after I got it out of the pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12_xtJsdsSzPnEDyNyalHS7nW09uoPD-_IV9neXUM9uAlPeE4Q_cx7EX6eUR9EA1asSkbWobv9Ey9uE91fmVXEYbTh-8vwq6tY0Aj3ZGSwPN4aQKfVCuVxBJl9yFShvvHfpyFiYxTIIU/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12_xtJsdsSzPnEDyNyalHS7nW09uoPD-_IV9neXUM9uAlPeE4Q_cx7EX6eUR9EA1asSkbWobv9Ey9uE91fmVXEYbTh-8vwq6tY0Aj3ZGSwPN4aQKfVCuVxBJl9yFShvvHfpyFiYxTIIU/s1600/021.JPG" height="640" width="480" /></a></div>
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Place the cake pieces into a medium sized greased casserole dish. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBukT3xYek3HfIpc2Y6qr-mIJLJaxl48fj7uNVaBWe4s5K0QCAWyiIMDe7ZYQADVWqf-zf_OBDpz1_oCe27FXVlHQzWriJBYUFiAvMZ1PTI04KzV6oenur8DmABvcVtPdehsCnhPj-FF0/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBukT3xYek3HfIpc2Y6qr-mIJLJaxl48fj7uNVaBWe4s5K0QCAWyiIMDe7ZYQADVWqf-zf_OBDpz1_oCe27FXVlHQzWriJBYUFiAvMZ1PTI04KzV6oenur8DmABvcVtPdehsCnhPj-FF0/s1600/023.JPG" height="640" width="480" /></a></div>
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In a medium bowl, whisk up the milk, eggs, sugar and vanilla. </div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqh2iRLNwCo4IwHZTPL_nvElMlym6NB3g5PDPfJzq3z6AhLwNepaSf4xIWVxUnvb5tc6qHcutJf0OvztClCu9KeQWF8l8UmHJNluFbMf6dDw-7I7f7FIp5pQIIeHoU_5T3Pn0yyMaYgg/s1600/025.JPG" height="640" width="480" /></div>
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Pour the custard mixture over the cake crumbs. I like to use a bit of a squishing motion to help the cake really soak up the liquid. Bake this in a 350 degree oven for about 45 minutes to an hour or until the top is browned and the inside is set. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2kRvqPQaWc2tRU9aLZPpsZr2aQgmq0Iyf4baIdSvjy8pxK8vYkiaeqn0FDP-Ykjmejv8MvaJqU01Wa_uREFbRiuE8NE88FyIazP7OeeRFf-Bnnp8GunSvzDMFAVqz6-_SQYUlLF3f9o/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2kRvqPQaWc2tRU9aLZPpsZr2aQgmq0Iyf4baIdSvjy8pxK8vYkiaeqn0FDP-Ykjmejv8MvaJqU01Wa_uREFbRiuE8NE88FyIazP7OeeRFf-Bnnp8GunSvzDMFAVqz6-_SQYUlLF3f9o/s1600/027.JPG" height="640" width="480" /></a></div>
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While the bread pudding bakes, combine the powdered sugar and milk together to make a glaze. Pour the glaze over the top of the bread pudding once it has cooled for a bit. </div>
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This is really a delicious and warm dessert for winter!</div>
Jordan Burgetthttp://www.blogger.com/profile/12308620772843942111noreply@blogger.com0