tag:blogger.com,1999:blog-54918578526418414992024-02-18T22:01:38.871-05:00Food ImpressionsThe joy of making lasting impressions on family and friends through my love of cooking.food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-5491857852641841499.post-81782904332985386932019-12-30T11:37:00.002-05:002019-12-30T11:37:18.501-05:00Dark Chocolate and Cranberry Granola Bars<div class="separator" style="clear: both; text-align: center;">
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Healthy homemade granola bars! Our family goes through dozens of granola bars per week, even the so called "healthy" granola bars are filled with ingredients I can't even pronounce. Plus, with Nate having severe tree nuts allergies, 75% of granola bars are off limits to him. Making homemade granola bars ensures that he will be safe since I know and control what goes into them. Trying to eat cleaner in 2020 and these simple ingredient bars are delicious and perfect for us. And they are so simple to make!</div>
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<b><u>Dark Chocolate and Cranberry Granola Bars</u></b></div>
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<b><u>Ingredients:</u></b></div>
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<i>(**I double this recipe)</i></div>
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<ul>
<li>3 cups old fashioned rolled oats</li>
<li>1/2 cup salted sunflower seeds</li>
<li>1/2 cup honey</li>
<li>1/3 cup butter cut into pieces</li>
<li>1/3 cup packed brown sugar</li>
<li>1/2 tsp vanilla extract</li>
<li>1/2 cup dried cranberries</li>
<li>3/4 cup dark chocolate chips</li>
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<b><u>Instructions:</u></b></div>
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<ol>
<li>Heat oven to 350 degrees. Line bottom and sides of an 8 or 9 inch square pan with aluminum foil. Lightly spray with cooking spray.</li>
<li>Add oats and sunflower seeds to a small baking sheet then bake for 5 minutes, stir and bake another 5 minutes until lightly toasted. Transfer to a large bowl.</li>
<li>Combine butter, honey, brown sugar and vanilla extract in a small saucepan over medium heat. Cook and stir until butter melts and sugar dissolves. Pour butter mixture into a bowl with toasted oats and sunflower seeds. Mix well. Let cool completely and then add cranberries and chocolate chips. Stir to combine.</li>
<li>Transfer oat mixture to lined pan then use a rubber spatula or finger tips coated in a light spray of cooking spray to firmly press the mixture into the pan. Refrigerate at least 2 hours. Remove block of granola from pan and remove foil. Cut into squares.</li>
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<b><i>Tips ~ Keep refrigerated wrapped in wax paper. Double or triple this recipe for more bars or thicker bars!</i></b><br />
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com1tag:blogger.com,1999:blog-5491857852641841499.post-73142034188538382882019-12-29T18:41:00.002-05:002019-12-29T23:07:34.492-05:00Baking Christmas Cookies with My Boys<div style="text-align: center;">
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Simple cutout cookies and peanut butter blossoms were the star of the show this season. Nothing fancy just plain ole’ cookies that are easy peasy to make. My boys love making these cookies and it’s been our tradition since they were toddlers. We have so many loved ones who bake the most amazing Christmas cookies. They share dozens with us, so quite honestly there’s no need to complicate our cookie making process with any others but the ones we make. T and Z insist on our cookie making traditions - Christmas music playing, their own rolling pins, decorating contest amongst their brothers, and hot chocolate! My tradition while baking cookies- a glass of wine of course! Salute to cookie making traditions at Christmas!<br />
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com0tag:blogger.com,1999:blog-5491857852641841499.post-53157412880004471242019-12-29T18:04:00.003-05:002019-12-30T08:30:55.820-05:00Roasted Stuffed Sweet Bell Peppers<div class="separator" style="clear: both; text-align: center;">
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The recipe I'm sharing, <i>Roasted Stuffed Sweet Bell Peppers</i>, reminds me of my childhood. My mom would always make "Stuffed Peppers" when I was growing up and she always called them Stuffed Peppers. A very simple name but my brother and I always knew what that meant when she said "I'm making Stuffed Peppers for dinner." I couldn't title this recipe what she calls them because that could mean 100 different types of and variations of stuffed peppers. Are we talking hot peppers, sausage stuffing, gorgonzola cheese....I mean the list could go on. My mom never changed the recipe and it always consisted of: green bell peppers, white rice, ground beef, and tomato sauce, nothing else except some salt and pepper. It's delicious that way but I tend to make a few variations depending on my mood or my family's. I kicked it up a notch this time and it was a hit in my household, especially after a long day of skiing! My twists: instead of white rice I added Spanish rice, instead of green peppers I used multi-colored bell peppers, instead of ground beef I added ground turkey, in addition to tomato sauce I added diced tomatoes, but I also added lots of Monterey Jack cheese, diced onion, and garlic. It's a comfort dish that is perfect for a winter meal but quite honestly, it's perfect any time of the year. So next time you're in the mood for "Stuffed Peppers" try my recipe ~ Roasted Stuffed Sweet Bell Peppers. It won't disappoint. Salute to classics with a twist!<br />
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Great ski day today at Holiday Valley!</div>
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Can’t wait to start cooking recipes from this amazing new cookbook I bought ~ French Country Cooking.<br />
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<b><u>Roasted Stuffed Sweet Bell Peppers</u></b></div>
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Serves 4-6</div>
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<b>Ingredients:</b></div>
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<ul>
<li>6 large bell peppers, multi-colored of green, yellow, orange, red</li>
<li>olive oil </li>
<li>1 lb ground turkey</li>
<li>1 Spanish onion, diced</li>
<li>2 cloves garlic</li>
<li>32 oz can diced tomatoes</li>
<li>1/4 tsp red pepper flakes</li>
<li>1 1/2 cups of Spanish rice (I used Rice a Roni brand and cooked according to box instructions)</li>
<li>3/4 cups shredded Monterey jack cheese</li>
<li>3/4 cups shredded cheddar cheese</li>
<li>2 cups canned tomato sauce</li>
<li>salt and pepper</li>
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<b>Instructions:</b></div>
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<li>Preheat oven to 375 degrees.</li>
<li>Cut the bell peppers in half lengthwise, remove and discard stems, seeds and membranes. Place the peppers cut side up in a large baking dish with olive oil to cover the bottom. Add 1/4 cup of water to the bottom of the baking dish as well. The water will help steam the peppers so they are moist during the baking time. </li>
<li>Heat 2 tbsp olive oil in a large skillet over medium-high. Add the turkey, onion, and garlic and season with hot pepper flakes, salt and pepper. Cook until meat is cooked through. Make sure to break up lumps of turkey. </li>
<li>Meanwhile, cook Spanish rice according to the packages instructions.</li>
<li>Add the Spanish rice to the ground turkey skillet and stir until mixed. Add 1/2 cup of Monterey cheese and 1/2 cup cheddar cheese, and canned tomatoes and stir until mixed.</li>
<li>Fill the peppers with the rice and turkey mixture and drizzle tops with olive oil. Cover with foil and bake for 40 minutes. </li>
<li>Uncover and add remaining cheese and tomato sauce to the top and bake for an additional 15 - 20 minutes until cheese is melted and peppers are tender when pierced with a fork.</li>
<li>Enjoy with a simple green salad, bread, and a glass of red wine!</li>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com0tag:blogger.com,1999:blog-5491857852641841499.post-38514305835278854722019-12-29T13:00:00.001-05:002019-12-29T13:00:11.861-05:00Charred Eggplants with Tomato Jam and Whipped Feta<div class="separator" style="clear: both; text-align: center;">
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<i><b><span style="font-family: "georgia" , "times new roman" , serif;">This tangy and savor recipe is an unexpected take on a side dish or veggie-centric appetizer for any occasion!</span></b></i><br />
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I belong to a local farm share called Fresh Fix. There is a twist to this farm share which is a bit different from most ~ they deliver it to you! I love this concept. Fresh Fix delivers organic vegetables and fruit, once per week, right to my doorstep. I used to belong to a farm share where you pick up your share at a certain address and during a certain time frame. Inevitably, I would forget to go or I didn't have time to swing by and get it, totally frustrating! Fresh Fix delivers a box directly to your doorstep and you don't even have to be there to take delivery; they just drop it off. They also allow you to skip weeks so if I'm traveling or don't need vegetables I can go online and press skip. What I also really like about Fresh Fix is that there are usually items in my box that I haven't tried before or that I'm not inclined to buy at the grocery store. I've received things like exotic mushrooms, microgreens, or heirloom eggplant like I got recently.<br />
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I was excited to try the baby eggplant that was delivered to me by Fresh Fix. When I'm in the mood for eggplant I typically make Eggplant Parmesan, Ratatouille, or simply grill it with a drizzle of balsamic. This baby eggplant was too cute to just make the ordinary standard. Ironically, I recently read a magazine that highlighted a recipe using baby eggplant. I just had to make it and it was outstanding! The recipe I'm sharing is ~ <i>Charred Eggplants with Tomato Jam and Whipped Feta. </i>It was absolutely delicious and tasted like an appetizer that I'd order at a trendy restaurant. My family loved it and I will make sure to make this again and again. Cheers and salute to Fresh Fix and the delivery of my baby eggplant!<br />
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<span style="font-family: "times" , "times new roman" , serif;"><b><u>Charred Eggplants with Tomato Jam and Whipped Feta</u></b></span></div>
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Serves 4</div>
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<b>Ingredients:</b></div>
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Tomato jam:</div>
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<ul>
<li>2 cups canned crushed tomatoes</li>
<li>3/4 cup sugar</li>
<li>2 tbsp lemon juice</li>
<li>1 tsp fresh ginger</li>
<li>1/2 tsp crushed red pepper flakes</li>
<li>1 tsp salt</li>
<li>1/4 tsp cinnamon</li>
<li>1/4 tsp cumin</li>
</ul>
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Whipped Feta:</div>
<ul>
<li>1 cup feta cheese, crumbled</li>
<li>1/4 cream cheese, softened</li>
<li>3/4 cup heavy cream</li>
</ul>
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Eggplants:</div>
<ul>
<li>2 eggplants, split or 4-5 small-medium sized heirloom varieties</li>
<li>4 tbsp olive oil</li>
<li>1 tsp salt</li>
<li>1 tsp coriander</li>
<li>1 tsp cumin</li>
<li>1 tsp garlic powder</li>
<li>chives, chopped for garnish</li>
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<b><u>Instructions:</u></b></div>
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<ol>
<li> In a medium saucepan over medium-high heat, whisk together tomato jam ingredients. Bring to a simmer, and simmer for 15 minutes, whisking frequently. Remove from heat, let rest at room temperature until ready to serve.</li>
<li> In a large bowl, combine whipped feta ingredients. Use a hand mixer or an electric stand mixer fitted with a whisk attachment to whisk until smooth. Keep refrigerated until ready to serve.</li>
<li>Preheat grill or grill pan to medium-high heat. Coat eggplant with oil, and season with salt, coriander, cumin and garlic. Grill eggplants, flipping halfway through, for 7-8 minutes or until tender and lightly charred.</li>
<li>Serve eggplants with tomato jam and whipped feta, and garnish with chopped chives.</li>
</ol>
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Tip: The tomato jam and whipped feta, when wrapped and stored in the refrigerator will keep for a week.</div>
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<br />food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com1tag:blogger.com,1999:blog-5491857852641841499.post-14711081377188398012019-12-29T12:04:00.001-05:002019-12-29T12:08:36.725-05:00Red Wine Braised Beef with Creamy Garlic Mashed Potatoes<!--[if gte mso 9]><xml>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "century"; font-size: 10.0pt;">This Red Wine Braised Beef
recipe is a delicious and comforting wintertime meal that’s simple to make and
perfect for a cozy night in. Serve this dish along side with creamy garlic
mashed potatoes, crusty baguette bread and a bottle of bold cabernet and you
have yourself hearty meal.<o:p></o:p></span></i></b></div>
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<div class="MsoNormal" style="text-align: justify; text-indent: .5in;">
<span style="font-family: "century";">During the cold winter months in Buffalo, I love
nothing more than satisfying my comfort food cravings by making a meal that not
only warms my stomach but warms my heart and soul. The recipe I am sharing with
you, <i style="mso-bidi-font-style: normal;">Red Wine Braised Beef</i>, is a quintessential
hearty dish that wraps you with comfort and warmth, especially on a snowy day. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-indent: .5in;">
<span style="font-family: "century";">One of my favorite methods of cooking beef during
the winter season is braising. Braising is a cooking technique that sounds
complicated but it’s actually quite simple ~ I call it the <i style="mso-bidi-font-style: normal;">“low, slow and closed” </i>method. It allows you to cook a less-tender,
less-expensive cut of beef in liquid on a low temperature, in a covered pan,
for several hours. This technique guarantees the most tender, moist and
flavorful results. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-indent: .5in;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-indent: .5in;">
<span style="font-family: "century";">The beauty of braising is that it’s easy, hands-off
and foolproof. This braised beef recipe calls for about 30 minutes of prep time
and after that your oven will do the rest of the work. During that 30 minutes
of prep time there are a few key steps that you should not neglect. 1. <b style="mso-bidi-font-weight: normal;">Pan sear/brown</b> the meat on both sides
and season generously prior to braising ~ this really helps to enhance and
intensify the overall flavors and develops a deep rich caramel color to the
beef. 2. <b style="mso-bidi-font-weight: normal;">Deglaze </b>the pan with the
stock and red wine ~ this lifts the brown bits of meat stuck to the pan to
create a base for the gravy sauce. And 3. <b style="mso-bidi-font-weight: normal;">Thicken
the sauce </b>after the meat is fork tender. The liquids and flavors of the
beef, vegetables and herbs cooking for hours and hours will develop a robust
flavorful sauce. Mixing flour and butter into the liquid will create a thicker
consistency making it a perfect topping to the braised beef and creamy garlic
mashed potatoes.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-indent: .5in;">
<span style="font-family: "century";">I so enjoy braising on the weekends because it
allows me the opportunity to relax and take my time while preparing and
creating a delicious meal for my family. This Red Wine Braised Beef recipe is a
beloved favorite and staple in our home. <span style="mso-spacerun: yes;"> </span>It creates the most savory and succulent aromas throughout
the entire house, which makes my three teenage sons and husband oooh and ahhh. So
the next time you are looking for a hearty comfort food meal on a cold wintery
day, look no further and start braising. <span style="mso-spacerun: yes;"> </span>It’s the perfect meal to cozy up to a roaring fire, listen to
some classic jazz music, and enjoy a big glass of cabernet. Cheers to Red Wine
Braised Beef ~ a meal that warms the heart and soul during a cold winters’ day!<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 18.0pt; mso-bidi-font-size: 12.0pt;">Red Wine
Braised Beef with Creamy Garlic Mashed Potatoes<o:p></o:p></span></u></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Prep and cook time: 4
½ hours<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Serves: 6<o:p></o:p></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients for
Braised Beef:<o:p></o:p></b></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->4 – 4 1/2 lbs. beef chuck roast</div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->2 tbsp. olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->1 medium onion</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->8 garlic cloves, coarsely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->3 large carrots, peeled and finely chopped</div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->3 celery stalks, finely chopped</div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->¼ cup diced pancetta (or bacon)</div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->small bunch of thyme</div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->1 bay leaf</div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->2 tbsp. of tomato paste</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->14 oz. can of diced tomatoes with juice</div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->3 cups of chicken stock, *and an additional 1
cup reserved</div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->2 cups red wine</div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->3 tbsp. butter</div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->2 tbsp. flour</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->kosher salt and freshly ground pepper for
seasoning</div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><o:p> </o:p></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients for
Garlic Mashed Potatoes:<o:p></o:p></b></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l3 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->4 tbsp unsalted butter<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->2 cloves garlic, smashed or finely minced<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->2 lbs russet potatoes, peeled and cut into
chunks<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->1 ¼ tsp salt<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->¾ cup heavy cream<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->¼ tsp black pepper<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Instructions:<o:p></o:p></b></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Preheat oven to 325 degrees.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Add olive oil to a large dutch oven pan and heat
medium to high over stove top. Generously season/sear both sides of the beef
with kosher salt and ground pepper.<span style="mso-spacerun: yes;">
</span>Brown beef in dutch oven pan for approximately 5-7 minutes on each side
or until it reaches a deep caramel color. Remove from pan and set aside.</div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Add 1 tbsp. of butter, onion, garlic, carrots ,celery
<span style="mso-spacerun: yes;"> </span>and pancetta to dutch oven pan and
stir until for a few minutes until slightly soften. Season with salt n pepper. </div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Add tomato paste, diced tomatoes with juice,
thyme (left whole), bay leaf and chicken stock to pan and bring to a boil
scraping up any beef bits on bottom of pan. Reduce heat to low.</div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Add beef back to dutch pan along with any
residual juices. </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Now add the red wine over the beef. Make sure
there is enough liquid in the pan almost covering the beef.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Cover pan and braise in the oven for 3 ½ - 4 ½ hours,
or more. The beef will be done when it is very tender and flakes apart easily
with a fork. *Check on beef after 2 hours or so. Liquid will reduce by some but
make sure to add reserved stock to keep beef moist and to allow for plenty of
sauce.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">For Gravy Sauce: </i></b>When beef is done
remove beef from pan and place on a platter.<span style="mso-spacerun: yes;"> </span>There may be visible fat oils on the top of braising sauce~
use a spoon to scoop some of it out and discard. Remove bay leaf and thyme
sprigs. There should be approximately 2 cups of braising liquid in the pan. If
not, add extra chicken stock. In a small bowl melt 2 tbsp. of butter and add
flour, mix with a fork until a paste forms. Whisk it into the braising liquid
until it’s a thicker consistency. </div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Serve the Red Wine Braised Beef with Creamy
Garlic Mashed Potatoes. </div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Instructions for Creamy
Garlic Mashed Potatoes:<o:p></o:p></b></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span></b><!--[endif]-->In
a medium saucepan, melt butter over medium-low heat. Add garlic and cook
stirring occasionally, until garlic caramelizes, 7 minutes or so. Remove from
heat; let cool slightly.<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span></b><!--[endif]-->Chop
garlic and return to saucepan. Add cream and warm over medium heat.<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span></b><!--[endif]-->Meanwhile,
in a medium saucepan, combine potatoes and 1 teaspoon salt. Add just enough
water to cover potatoes. Bring to a boil over high heat and cook until potatoes
are tender and can be pierced with a fork easily. Remove from heat and drain.
Return potatoes to saucepan and cook over low heat, mashing with a heavy wisk or
masher. Add garlic cream mixture and combine mashing until creamy and smooth.
Season with salt and pepper and mix well. Keep warm until ready to serve.<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">This dish can be made ahead and
reheated the next day. The flavors get better and richer after sitting for 24
hours.<o:p></o:p></i></b></div>
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<br /></div>
<!--EndFragment--><br />food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com0tag:blogger.com,1999:blog-5491857852641841499.post-89836191676320607462019-12-29T11:19:00.000-05:002019-12-29T12:05:58.615-05:00Prosciutto Wrapped Pork Tenderloin with Gorgonzola Cream Sauce<!--[if gte mso 9]><xml>
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<!--StartFragment-->
<br />
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<div align="center" class="MsoNormal" style="text-align: center;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "century";">Ring in the New Year with this
delicious recipe that is perfect for a special occasion, yet simple enough to
make for a weeknight meal. Serve it along side with crispy roasted potatoes, glazed
carrots and a glass or two of champagne and you have yourself a <o:p></o:p></span></i></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "century";">show-stopping meal.<o:p></o:p></span></i></div>
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<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
</div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "century";">When
I entertain, especially during the holiday season, I make sure the meal I cook
is a special one; one that makes a culinary statement; one that is bursting
with flavor; one that makes my guests asking for seconds. But with that said, I
also don’t want to be bound to the kitchen all evening missing the special company
of my loved ones. So choosing a meal that is easy to prepare, yet elegant, is
essential in my book. When I am planning a dinner party there are a few key factors
that I consider before choosing my menu. 1. First and foremost it must be over
the top delicious and chock full of flavor. 2. It must be easy to prepare and
can be made ahead of time ~ the less to do while guests arrive the better. 3.
It must be at least semi-foolproof ~ who wants to worry whether it’s going to
be a complete failure or not? Not me! 4. It must impress your guests. I want to
hear that ‘wow’ response because it tastes delectable, looks gorgeous, but hopefully
it’s a dish they’ve never had before and 5. It must be a crowd pleaser, catering
to everyone’s tastes. Stick with using simple ingredients. Think classic dish
with an exciting twist. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "century";">The
recipe I’m sharing with you this month is Prosciutto Wrapped Pork Tenderloin
with Gorgonzola Cream Sauce. It checks all of those boxes and more, making it the
perfect dish for entertaining this winter season. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "century";">May
this New Year bring you and your family closeness, love, health and happiness. Cheers
to 2020!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
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<br /></div>
<div class="MsoNormal">
<u><span style="font-family: "britannic bold";">Prosciutto Wrapped
Pork Tenderloin with Gorgonzola Cream Sauce<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "century";">Prep and cook time: 30
minutes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "century";">Serves: 4 - 6<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "century";">Ingredients</span></u></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "century";">:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "century";">Pork Tenderloin<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">Two pork
tenderloins, approximately 1 ½ lbs each<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">8 slices of
prosciutto<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">1 sprig of
fresh rosemary, finely chopped<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">1 tbsp fresh
thyme, finely chopped<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">2 cloves of
fresh garlic, minced<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">Freshly ground
pepper for seasoning<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">Olive oil for
brushing<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "century";">Gorgonzola Cream Sauce<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">2 tbsp butter<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">2 cloves of
fresh garlic, minced<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
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</span></span></span><!--[endif]--><span style="font-family: "century";">2 tbsp flour<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="font-family: "century";">1 cup heavy
cream<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="font-family: "century";">¼ pound of
crumbled gorgonzola<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="font-family: "century";">Freshly ground
pepper<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "century";">Instructions</span></u></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "century";">:<o:p></o:p></span></b></div>
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<span style="font-family: "century";">*Pre-heat
oven to 400 degrees.<span style="background: yellow; mso-highlight: yellow;"><o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: "century"; mso-bidi-font-family: Century; mso-fareast-font-family: Century;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">Generously
season both pork tenderloins with freshly ground pepper, minced garlic, <span style="mso-spacerun: yes;"> </span>finely chopped rosemary and thyme. (*There
is no need for salt since the prosciutto will take care of that seasoning)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "century"; mso-bidi-font-family: Century; mso-fareast-font-family: Century;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">Using 4 slices
of prosciutto per tenderloin, wrap the pork with one prosciutto slice at a
time. Make sure to tuck the prosciutto under the pork and cover completely. No
twine is needed, just make sure to wrap the pork tightly.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "century"; mso-bidi-font-family: Century; mso-fareast-font-family: Century;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">Place wrapped
tenderloins on a baking sheet or baking dish. Generously brush all sides of the
wrapped tenderloins with olive oil and add additional freshly ground pepper to
the top.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "century"; mso-bidi-font-family: Century; mso-fareast-font-family: Century;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">Place pork
into pre-heated oven on center rack and let bake for 20 minutes or until the internal
temperature reaches 145 degrees. After the pork reaches desired internal
temperature turn the oven to broil, keeping the pork on the same rack, and
broil for 3-5 minutes until the prosciutto crisps. <o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="font-family: "century";">Remove pork
from oven and allow to sit for 5-10 minutes covered with foil, before cutting
into slices.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "century"; mso-bidi-font-family: Century; mso-fareast-font-family: Century;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">For Gorgonzola
Sauce ~ While pork is baking in the oven heat a small saucepan over medium heat
and melt the butter. Saute the minced garlic until tender. Add the heavy cream
and let reduce by half by turning the heat down to low and stir occasionally.
Add the gorgonzola and stir until it melts. Season to taste with freshly ground
pepper.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "century"; mso-bidi-font-family: Century; mso-fareast-font-family: Century;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "century";">Drizzle the
warm gorgonzola sauce over the sliced pork tenderloin or add to the side of
each plate for dipping.<o:p></o:p></span></div>
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<!--EndFragment--><br />food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com0tag:blogger.com,1999:blog-5491857852641841499.post-42293977795815448342019-11-12T10:09:00.000-05:002019-11-12T10:52:26.196-05:00Cranberry and Goat Cheese Crostini<div class="post-body entry-content" id="post-body-282549339963712019" itemprop="description articleBody" style="font-size: 14.85px; line-height: 1.4; position: relative; width: 578px;">
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<b><u><span style="font-family: "britannic bold"; font-size: 16pt;">Cranberry & Goat Cheese Crostini<o:p></o:p></span></u></b></div>
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<b><i><span style="font-family: "century"; font-size: 10pt;">This Cranberry & Goat Cheese Crostini is simple to make, tastes delicious and can be prepared ahead of time making it the perfect holiday appetizer!<o:p></o:p></span></i></b></div>
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<span style="font-family: "century"; font-size: 10pt;">The holiday season is considered to be the “most wonderful time of the year” but for many, it’s considered the most stressful ~ especially when it comes to entertaining. With so much on our plates, who has the time for recipes that require hours to prepare? Certainly not me! Whether you are hosting a holiday party or attending one, having a few simple but delicious go-to appetizers in your recipe rolodex is a sure way to conquer those holiday stressors.<o:p></o:p></span></div>
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<span style="font-family: "century"; font-size: 10pt;">One of my favorite go-to appetizers are Cranberry & Goat Cheese Crostini. They are quick and easy to make, create a beautiful presentation and are a total crowd-pleaser. Every time I serve this delicious appetizer they are a huge hit and someone inevitably begs me for the recipe. The balance and combination of the sweet-tart cranberries, the earthy cheese, and the buttery toasted baguette, keeps everyone coming back for more. The star ingredient by far is the warm homemade cranberry sauce. This is a step you should not skimp on ~ store-bought in a can just won’t cut it. No worries though, this cranberry sauce is a cinch to make and complete in 15 minutes. Plus, it makes the perfect accompaniment to your Thanksgiving turkey. And with fresh cranberry season being so short I always make sure to double or triple the recipe and freeze portions for future meals ~ so do yourself a food favor and do the same! <o:p></o:p></span></div>
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<span style="font-family: "century"; font-size: 10pt;">What I love most about this appetizer is its amazing taste but also its versatility and gorgeous presentation. It’s a recipe that allows you to be creative ~ if you want a little crunch add candied walnuts or pecans, switch out the cheese with a brie, whipped feta or ricotta, or even add a slice of prosciutto or bacon between the goat cheese and cranberry for a more substantial bite. Whatever combinations you choose, the colors of this appetizer are festive and bright and incredibly appealing to the eye. I recommend serving this appetizer on a platter that is white, sterling silver, wooden or marble so it will highlight and accentuate its beauty. Adding a few fresh sprigs of thyme or rosemary to the platter makes a wonderful garnish and finishing touch.<o:p></o:p></span></div>
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<span style="font-family: "century"; font-size: 10pt;">During the upcoming holiday season be sure to serve this simple and delicious Cranberry and Goat Cheese Crostini recipe. It is guaranteed to make an impression on your guests while truly making it the “most wonderful time of the year” for you. Cheers and Happy Holidays!<o:p></o:p></span></div>
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<span style="font-family: "century"; font-size: 10pt;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictrdOrTx7caW4ZEyuq5MOiis5H16qw5V87Q4AjZv-gRp56-l6tBJJVsYEQbYvJe90FTBWCrnC1YUJJVXsYeWE86s_vzyJRXfR-qv9HATIGOmyjcD9uFpDSLjXlyt2zcyWi8PZ6VEJl0wW/s1600/IMG_9427.JPG" imageanchor="1" style="color: #d37b7b; font-family: Century; font-size: 10pt; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictrdOrTx7caW4ZEyuq5MOiis5H16qw5V87Q4AjZv-gRp56-l6tBJJVsYEQbYvJe90FTBWCrnC1YUJJVXsYeWE86s_vzyJRXfR-qv9HATIGOmyjcD9uFpDSLjXlyt2zcyWi8PZ6VEJl0wW/s320/IMG_9427.JPG" style="border: none; position: relative;" width="213" /></a></div>
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<u><span style="font-family: "britannic bold";">Cranberry and Goat Cheese Crostini<o:p></o:p></span></u></div>
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<b><span style="font-family: "century"; font-size: 10pt;">Prep and cook time: 25 minutes<o:p></o:p></span></b></div>
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<b><span style="font-family: "century"; font-size: 10pt;">Serves 6-8<o:p></o:p></span></b></div>
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<b><span style="font-family: "century"; font-size: 10pt;">Ingredients:</span></b><span style="font-family: "century"; font-size: 10pt;"> (<i>Whenever possible, please shop for locally grown/made ingredients and support our amazing farmers, bakers, butchers and co-op’s)<o:p></o:p></i></span></div>
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<span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">12 ounce bag fresh cranberries<o:p></o:p></span></div>
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<span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">1 cup of water<o:p></o:p></span></div>
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<span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">¾ cups of granulated sugar<o:p></o:p></span></div>
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<span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">1 orange<o:p></o:p></span></div>
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<span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">10 ounce goat cheese log<o:p></o:p></span></div>
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<span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">¼ cup honey<o:p></o:p></span></div>
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<span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">1 loaf of baguette bread, cut into ½ inch slices (your preference - white, wheat, gluten-free)<o:p></o:p></span></div>
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<span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">olive oil<o:p></o:p></span></div>
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<span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">fresh sprigs of thyme<o:p></o:p></span></div>
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<span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">garlic powder<o:p></o:p></span></div>
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<span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">salt n pepper to taste<o:p></o:p></span></div>
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<b><span style="font-family: "century"; font-size: 10pt;">Instructions:<o:p></o:p></span></b></div>
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<span style="font-family: "century"; font-size: 10pt;">1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">Preheat oven to 375 degrees.<o:p></o:p></span></div>
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<span style="font-family: "century"; font-size: 10pt;">2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">Prepare cranberry sauce – In a small saucepan add 1 cup of water over medium heat. Add sugar to water and stir until dissolved. Turn up heat to medium-high until it reaches a gentle boil. Add cranberries and cook, stirring frequently, until the cranberries begin to open and pop. Add 3-4 shavings of orange zest and the juice of ½ an orange to the cranberries. Continue to stir until most of the cranberries have popped and the sauce turns to a thicker consistency. Turn heat down to low for about 10 minutes. Set aside. **<o:p></o:p></span></div>
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<span style="font-family: "century"; font-size: 10pt;">3.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">Meanwhile, lightly brush both sides of bread slices with olive oil and arrange them on a single layer on a baking sheet. Lightly sprinkle slices with salt n pepper and garlic powder. Toast bread in the oven until golden brown, about 7-10 minutes. Set pan aside.<o:p></o:p></span></div>
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<span style="font-family: "century"; font-size: 10pt;">4.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">In a small bowl, whip the goat cheese and honey together with a spoon until it’s softened and fluffy.<o:p></o:p></span></div>
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<span style="font-family: "century"; font-size: 10pt;">5.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">Assemble crostini – Top each slice of bread with a generous spread of cheese, then add warm cranberry sauce and top with fresh thyme leaves and some freshly ground pepper.<o:p></o:p></span></div>
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<span style="font-family: "century"; font-size: 10pt;">6.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "century"; font-size: 10pt;">Serve on a platter with extra sprigs of thyme and enjoy!<o:p></o:p></span></div>
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<span style="font-family: "century"; font-size: 10pt;">** <i>The cranberry sauce can be stored in an airtight container for up to 10 days or stored in the freezer for up to a year.</i><o:p></o:p></span></div>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com0tag:blogger.com,1999:blog-5491857852641841499.post-56737043243114191252015-11-15T18:26:00.000-05:002015-11-15T18:26:01.100-05:00Kale, Mushroom and Sausage Lasagna<div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Kale, Mushroom and Sausage Lasagna</b></span></td></tr>
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Today I took Nate and Zachary to the allergist for updated testing. I was hoping and praying that Nate would have grown out of his tree nut allergy, unfortunately he didn't. Nate's biggest nut nemesis's are cashews and pistachios. If he ingests those nuts in particular he could go into anaphalectic shock requiring us to use the Epi-pen. Luckily, we've never had to use this on him, but it scares me to death to ever think about having to use this on him. To be on the safe side Nate avoids all tree nuts, but even so, it still worries me everyday. As part of the allergy testing the boys got poked, prodded and pinched several times which wasn't a fun experience. They both said they'd much rather be in school taking a math test rather than having an allergy test. One of Nate's worst fears is having a shot. He had to get 3 but poor Zachary had to get 9! Ouch! I felt bad for them so to make up for the agony they experienced I took them to Chipotle for lunch and then decided to make them lasagna for dinner. They both agreed that their amazing steak and bean burrito from Chipotle and my epic lasagna made up for their pain and suffering! Mom badge earned today!<br />
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So Kale, Mushroom and Sausage Lasagna is what I made for my boys! Nothing says comfort like lasagna does. Lasagna is one of my family's all time favorite meals. Their favorite has to be my classic meat and cheese lasagna, click here for recipe, which has been passed down from my italian grandmother. What I love most about lasagna is it's versatility. You can add any any ingredient that's in season and it will taste fresh, delicious and comforting. Kale is in season right now so that's what inspired me to make this recipe. The layers of pasta, cheese, kale, mushrooms, sausage and tomato sauce compliment each other so well making this dish so satisfying and good. By far though, the kale was the highlight of this meal. I thought the flavor of the kale might get lost under the layers of other ingredients but it didn't. The kale really stood out giving the lasagna an extra punch of flavor. There are so many types of kale but the type I used was dinosaur kale. Otherwise known as lacinato kale or black kale which is often used in italian cooking. It's called dinosaur kale because the huge bumpy blackish leaves resemble dinosaur skin. Kale is known for having a bitter taste but surprisingly this type of kale has a sweeter taste. I sautéed the kale with olive oil and lots of fresh garlic. It was so delicious I could have eaten the whole pan of it. Tyler kept eating it and I had to tell him to stop eating it otherwise we wouldn't have enough for our lasagna. Note to self: make sure to extra dinosaur kale my CSA!<br />
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While the Kale, Mushroom and Sausage Lasagna was baking in the oven the delicious aromas filled our house and it smelled so good. I decided tonight was a night to eat in the dining room because the lasagna was looking so fancy and special. The boys love eating in the dining room because it reminds them of a special occasion. This was a special occasion….actually everyday is a special occasion in our house. Any meal shared together as a family is a special occasion in my opinion. To make it even extra special we had candles lit, music playing, wine, and even served the boys milk in crystal wine glasses. Our dinner together was perfect. The lasagna was perfect.<br />
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Salute to Kale, Mushroom and Sausage Lasagna….the perfect comfort food meal for my family and easing the pain of multiple allergy shots today!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>It's called Dinosaur Kale because the leaves resemble dinosaur skin</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Sauteing the kale with garlic and olive oil</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Tyler couldn't get enough it was so delicious</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Italian sausage, mushrooms and onions</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Ricotta, fresh parsley, egg, parmesan cheese, mozzarella for the cheese mixture</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>To prevent the bottom layer from sticking add olive oil and tomato sauce to the casserole dish</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Add the cheese and kale</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisn06x3NlzwY69Rp9KD_YzaXlZwQ4NqxZYTdPx577jR4xdcr5qiTN7bAGs7Li0evl8YqbZn00b6wdWVha8ppbaw6sQD7frNp82Wezjf1esy68mOCoy9IWUFQXgycdibF-GcX4NHcMGMCnW/s640/blogger-image--1095868989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisn06x3NlzwY69Rp9KD_YzaXlZwQ4NqxZYTdPx577jR4xdcr5qiTN7bAGs7Li0evl8YqbZn00b6wdWVha8ppbaw6sQD7frNp82Wezjf1esy68mOCoy9IWUFQXgycdibF-GcX4NHcMGMCnW/s640/blogger-image--1095868989.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Add the sausage, mushroom and tomato sauce and keep layering</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1td9M03TCyGTLfzhRLS5T4EAPDAW8rnCdbl18x-nDJyE3mYVoRUniYcl1R1sz-rqUFQlCqOhnXyeMvVM1Nf-cqZFPS5mvGGFTRot6ENs8ZPfoMfcwfratzbd4QlhUAeO55Aw2sszuEf8/s640/blogger-image-1070370308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1td9M03TCyGTLfzhRLS5T4EAPDAW8rnCdbl18x-nDJyE3mYVoRUniYcl1R1sz-rqUFQlCqOhnXyeMvVM1Nf-cqZFPS5mvGGFTRot6ENs8ZPfoMfcwfratzbd4QlhUAeO55Aw2sszuEf8/s640/blogger-image-1070370308.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Finished layering, now add foil and bake at 350 for 45 minutes</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjib8h8NcxZnYXKkLmoS0j-4vKsebzyN5IRVznSpHubUxr10Xgxt8WIYkJeYHtjT0CnBjqwHIZiRaZ_vEmQBeNUN1MvWhnGzeqfNe6XaZwGVGs795V_Ram8y6lKM6oojZncVd1UT4nlETdg/s640/blogger-image--1309673405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjib8h8NcxZnYXKkLmoS0j-4vKsebzyN5IRVznSpHubUxr10Xgxt8WIYkJeYHtjT0CnBjqwHIZiRaZ_vEmQBeNUN1MvWhnGzeqfNe6XaZwGVGs795V_Ram8y6lKM6oojZncVd1UT4nlETdg/s640/blogger-image--1309673405.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>After adding cheese to top bake 10 more minutes and it's done!</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvuRjw6hoUZwl163r4nTxmJWK8SsToYCJA9EH-TC4bIctGRsVXVR5pc5meH6VlejX11Efz1oPPczP9Qpj33qwG_VYB6l2SSOd6a4iAC3AbVhQ0vMRGev4LQF5lMRYGFtdVweYiIfV0Hw3O/s640/blogger-image--425213842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvuRjw6hoUZwl163r4nTxmJWK8SsToYCJA9EH-TC4bIctGRsVXVR5pc5meH6VlejX11Efz1oPPczP9Qpj33qwG_VYB6l2SSOd6a4iAC3AbVhQ0vMRGev4LQF5lMRYGFtdVweYiIfV0Hw3O/s400/blogger-image--425213842.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Our special family dinner</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdn6eqEIkK4vQbwjHmGlD1p7fS1LKpVUi1V9VQrOSPe8sqZmKcls8PGY8oDraijp8sxQ4Wxea2c8MjJEgeRsuze_dj5wlawpOsnW5Kq-FQ-u0DkCyhZDRBgHJRMxaMucl2GIQA9d4riF-/s640/blogger-image-2132917570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdn6eqEIkK4vQbwjHmGlD1p7fS1LKpVUi1V9VQrOSPe8sqZmKcls8PGY8oDraijp8sxQ4Wxea2c8MjJEgeRsuze_dj5wlawpOsnW5Kq-FQ-u0DkCyhZDRBgHJRMxaMucl2GIQA9d4riF-/s640/blogger-image-2132917570.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Zachary can't wait to take a bite!</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPorbsBPf0nmNAJVJM2EFBqIYGmRDTzaXjDf3YUyKWrnDwVrSRQDjfWQmeNOIdz7lnHfz92-hCPSXZmlwXkQ_CjKhD5uhsS_Tp2QgqS0IQjkbOKY6IP_S9BnyS4GqZw8HaogL0KYPlD-m/s640/blogger-image--1997833044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPorbsBPf0nmNAJVJM2EFBqIYGmRDTzaXjDf3YUyKWrnDwVrSRQDjfWQmeNOIdz7lnHfz92-hCPSXZmlwXkQ_CjKhD5uhsS_Tp2QgqS0IQjkbOKY6IP_S9BnyS4GqZw8HaogL0KYPlD-m/s640/blogger-image--1997833044.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Make it for your family and they will love you for it</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjQeGm4bZpqJvwt6LUNSO3EbPyxl-NZ3r2b2TdmPAVEuAK8BVBOW9JEMJ-n7K6PRUp0tO5mwZGllBYCfeT1RjYHzf241cX0czG5jjaZ3a6ysOEfw220DqPObbqsALxR58lKucS-q70M2d/s640/blogger-image--635082547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjQeGm4bZpqJvwt6LUNSO3EbPyxl-NZ3r2b2TdmPAVEuAK8BVBOW9JEMJ-n7K6PRUp0tO5mwZGllBYCfeT1RjYHzf241cX0czG5jjaZ3a6ysOEfw220DqPObbqsALxR58lKucS-q70M2d/s640/blogger-image--635082547.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Zachary and Nate getting allergy tested</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUavE-rqSR74fE6dfoT1c13hCao5UtEYBTkAYo6AmVu5lCZYitqg3TMwuhopd2Q7-54n5VtpzjXXINyXvOnJKNEwXXIeMHLFGs_7Tu3Kg3ZONRlaoIrqWDOyCPcxUYSRix-KC1VUvi_gyi/s640/blogger-image-1618999301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUavE-rqSR74fE6dfoT1c13hCao5UtEYBTkAYo6AmVu5lCZYitqg3TMwuhopd2Q7-54n5VtpzjXXINyXvOnJKNEwXXIeMHLFGs_7Tu3Kg3ZONRlaoIrqWDOyCPcxUYSRix-KC1VUvi_gyi/s640/blogger-image-1618999301.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Chipotle for lunch!</b></span></td></tr>
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<b><u>Kale, Mushroom and Sausage Lasagna</u></b><br />
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<b><i>Serves 8</i></b><br />
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<b><i>Preparation and cook time: 1 1/2 hours</i></b><br />
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Ingredients:<br />
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<ul>
<li>1 pound box lasagna noodles</li>
<li>1 1/2 pounds ground italian sausage</li>
<li>4 cups chopped kale (preferably dinosaur kale) </li>
<li>8 ozs sliced white mushrooms</li>
<li>1/2 onion diced</li>
<li>4 cups homemade tomato sauce or your favorite jarred sauce</li>
<li>1 16 oz container of ricotta cheese</li>
<li>1 egg</li>
<li>3 tb freshly chopped parsley/dried is fine</li>
<li>2 cups shredded mozzarella cheese</li>
<li>1 cup grated parmesan cheese</li>
<li>2 tb minced garlic</li>
<li>salt n pepper</li>
<li>olive oil</li>
</ul>
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Heat oven to 375 degrees. In a saute pan cook sausage and onion on medium heat for about 5 minutes, add the mushrooms and continue to cook until the sausage/mushrooms are browned and cooked through, set aside. In a separate sauté pan add a little olive oil and minced garlic and add kale..cook for about 8 minutes until the kale is wilted, set aside. In a large bowl mix ricotta cheese, parsley, egg, 1 cup mozzarella cheese, parmesan cheese and salt n pepper and set aside. Boil water in a large pot for lasagna noodles. Now ready to assemble and layer. Drizzle olive oil at the bottom of lasagna pan (should be at least 9 x 13) and some tomato sauce to coat. Dip 4 noodles in boiling water for 1 minute. Place noodles on bottom of pan, then top with 1/2 of ricotta mixture, then kale, then sausage and mushrooms and then tomato sauce. Dip another 4 noodles in water for 1 minute and begin second layer of ingredients. Keep layering until you reach top of pan. Spread sauce on top of noodles coat. Cover/tent with foil. Bake in oven for 45 minutes. Take foil off. Sprinkle 1 cup of mozzarella cheese to lasagna and bake for another 5-10 minutes until cheese melts. Let sit for 10-15 minutes before serving to allow cheese to set. Top with tomato sauce and freshly grated parmesan cheese.<br />
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<b><i>* I'm not a fan of using uncooked lasagna noodles or fully cooked noodles. I dunk them for 1 minute in boiling water so they absorb the water and thus, cook evenly when baked. I love the results this way.</i></b><br />
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<b><u>Food Impressions:</u></b><br />
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<i><b>Nate:</b> "Love, love, love this mom. I'd say it's even better than Chipotle." </i><br />
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<i><b>Tyler: "</b>The kale tastes pretty good in this. Even the mushrooms taste pretty good."</i><br />
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<i><b>Zachary:</b> "This is so awesome and super yummy. I won't mind getting shots again if you make this."</i><br />
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<i><b>Dave:</b> "I could have this over and over again. The kale has an amazing taste and flavor. I thought it would loose it's flavor after being cooked for so long. Delicious!" </i><br />
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<i><b>Andrea:</b> I will definitely make this lasagna again. It was delicious and the whole family really enjoyed it. </i><br />
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<br />food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com3tag:blogger.com,1999:blog-5491857852641841499.post-29419515214274522622015-11-12T13:46:00.003-05:002015-11-12T13:46:28.448-05:00Harvest Pear Crisp<div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Harvest Pear Crisp</b></span></td></tr>
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I made a Harvest Pear Crisp today and it was sooo heavenly. I love any dessert recipe that has the word "crisp" in it. Sugar, flour, oats and butter are truly the only ingredients needed to create this magically addicting crisp topping. But sometimes I like to kick things up a notch, like with this recipe, so I added old fashioned oats, cinnamon and brown sugar. Yum! Any fruit can be used when making a crisp…apples, blueberries, strawberry rhubarb, peach, the list goes on. I used bosc pears because it's in season and I had some from my CSA share. <br />
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I titled this recipe "Harvest" Pear Crisp because these were the freshest picked pears I could possibly get my hands on since they were harvested at a local farm. Blackman Homestead Farm located in Lockport, NY. is where my pears were born. I selected pears from the share this week because they looked gorgeous. I think pears, bosc variety in particular, are such beautiful elegant looking fruit…like little pieces of art work. I immediately thought of poaching them in red wine, because that's what those beauties deserved but unfortunately I didn't have the time. So I decided on a crisp instead. Trust me, my pears were thanking me for it. Making a crisp is so easy and it can be thrown together in no time. To make things even easier I simply peeled the pears, halved and cored them. Halving them, rather than dicing or slicing, made them not only easier but prettier, especially when they were done being baked….heck that was the least I could do for these beauties!<br />
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When I pulled my Harvest Pear Crisp out of the oven the boys ran to the kitchen to have a look. Their eyes and mouths were wide open as they stared at the beautiful fruit crisp. They kept saying how amazing the kitchen smelled and begged me to let them have a piece even though it was before dinner. How could I say "no" when I wanted a piece myself. I asked them to grab some bowls AND the vanilla ice cream. You can't make a fruit crisp without serving it with a huge scoop of ice cream. They just about screamed with excitement. The pear crisp was so hot from coming out of the oven that the ice cream began melting immediately. Every bite was melt in your mouth delicious. The boys loved the crispy buttery topping. Zachary even said that the pears were awesome but he could just have the crisp topping as a dessert. I laughed and said that I totally agreed with him! Dave declined the pear crisp because he doesn't like dessert…crazy I know…but I think he would have liked this one because it's not too sweet. This is a wonderful fall dessert to make if you are hosting a dinner party….it's simple to make and will make a lasting impression on your guests. Serve it in pretty little ice cream bowls or even in a martini glass to make it extra elegant. And pairing this dessert with a glass of ice wine would be a perfect compliment!<br />
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Salute to enjoying a warm Harvest Pear Crisp served with vanilla ice cream on a beautiful fall day with my family!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Warm pear crisp topped with vanilla ice cream</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZTPPA8PTX6cqgNLM9NLJXQ3krkOjCvEANUnE6TbZDnr0Npjx9Df71N2MKCk5vqIc3toHDuQ5MyOZhNsaOqoAyKUZk7kGj2ufLoTwjoq1NR_d7RP-Mc3B7w4kUTb1t8KyPtO6VhBpZiJZ/s640/blogger-image--374905382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZTPPA8PTX6cqgNLM9NLJXQ3krkOjCvEANUnE6TbZDnr0Npjx9Df71N2MKCk5vqIc3toHDuQ5MyOZhNsaOqoAyKUZk7kGj2ufLoTwjoq1NR_d7RP-Mc3B7w4kUTb1t8KyPtO6VhBpZiJZ/s640/blogger-image--374905382.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Just out of the oven…the crisp topping is incredibly buttery, sweet and crunchy!</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEC58dzBHZrQrR_cKuysd41Gup9eeiu5o9RsWa6Oh-zPSF7XwmhC5ALEEMcjgTMD5nlaSqI9NjS4WTsS5Ryz2wPb-DGFq-OD52scsxN2CipIQMRaBOnbefu747LAxVaXNkUvmBONDoBaE/s640/blogger-image-1112379481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEC58dzBHZrQrR_cKuysd41Gup9eeiu5o9RsWa6Oh-zPSF7XwmhC5ALEEMcjgTMD5nlaSqI9NjS4WTsS5Ryz2wPb-DGFq-OD52scsxN2CipIQMRaBOnbefu747LAxVaXNkUvmBONDoBaE/s640/blogger-image-1112379481.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Bosc Pears from Blackman Homestead Farm, Lockport NY</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-py0_TGevhol8Lm9xtGiWa2bAsn8yD6Q47WzyXN66plVSgR8mVFvoBmQUaDKRbg-pf59Wyz9vjgA2yxzv-jZIuinPex79hO2miLLYJTAt-8sPOuUaU0ijp43Uj5oDI9-SV31QJGFTRfGw/s640/blogger-image--113173143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-py0_TGevhol8Lm9xtGiWa2bAsn8yD6Q47WzyXN66plVSgR8mVFvoBmQUaDKRbg-pf59Wyz9vjgA2yxzv-jZIuinPex79hO2miLLYJTAt-8sPOuUaU0ijp43Uj5oDI9-SV31QJGFTRfGw/s640/blogger-image--113173143.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Beautiful and elegant looking pears</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnP_o5BYSfZQmEhI93aNpC4s0a9TtTwXzRCYgc-zD31T58BTJP1fvWg6IR_BWAs5AQ7kguY3lyWjdbmkWTX10xC0gUpOjQWsax2Rec41R6AenomLDb_IFmuFJI8KmyEaspNECAdsrwTP7v/s640/blogger-image-1717238306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnP_o5BYSfZQmEhI93aNpC4s0a9TtTwXzRCYgc-zD31T58BTJP1fvWg6IR_BWAs5AQ7kguY3lyWjdbmkWTX10xC0gUpOjQWsax2Rec41R6AenomLDb_IFmuFJI8KmyEaspNECAdsrwTP7v/s640/blogger-image-1717238306.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Peel, halve and core seeds. The pears will be a little slippery.</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkoqPjUNJSt1S-wB01aw_rlCX1zU0iJooQyT80VDPEKbS1uo_W_VmOORsAzvOtM0y7xvs3qsw3R2PafsELec7EXZpMuyLCawI65FQYOYU7YPVyUWTgqDlTArJPjqcl1Hx2hqpNrEY26c7S/s640/blogger-image-1341338430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkoqPjUNJSt1S-wB01aw_rlCX1zU0iJooQyT80VDPEKbS1uo_W_VmOORsAzvOtM0y7xvs3qsw3R2PafsELec7EXZpMuyLCawI65FQYOYU7YPVyUWTgqDlTArJPjqcl1Hx2hqpNrEY26c7S/s640/blogger-image-1341338430.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>They look just as pretty halved. <br />I didn't want to take the stems off.</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51pkAL61vmFADGiZijTV1I4LFOq4y-sWlVmorRpYiLMC1ZAe04gOgSSFimdKfCuq5ciacbKd7VWgxfzxsj1JT1XhB2Ckw42pKWOq8Ct8LnopsO8-tTT5UJeNt5cfcR8iEwF-whGA3agPh/s640/blogger-image-289211969.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51pkAL61vmFADGiZijTV1I4LFOq4y-sWlVmorRpYiLMC1ZAe04gOgSSFimdKfCuq5ciacbKd7VWgxfzxsj1JT1XhB2Ckw42pKWOq8Ct8LnopsO8-tTT5UJeNt5cfcR8iEwF-whGA3agPh/s640/blogger-image-289211969.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Generously butter a pie or quiche plate and lay pears evenly, sprinkle with a little white sugar</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMa5CNySojEaMufbautyrctJNcyCxprMiALihhIxJZ9fkc-iGE4e9y4fzm1ZGUFLFLD8vpZnNXgZ7ppGBwu5ATXNF0gL5-HEHZoqgUudAXv1TfhX7kmyiMZhzRx0j5o6dlcSw89e2Orsy/s640/blogger-image--1424580517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMa5CNySojEaMufbautyrctJNcyCxprMiALihhIxJZ9fkc-iGE4e9y4fzm1ZGUFLFLD8vpZnNXgZ7ppGBwu5ATXNF0gL5-HEHZoqgUudAXv1TfhX7kmyiMZhzRx0j5o6dlcSw89e2Orsy/s640/blogger-image--1424580517.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Mix the flour, sugar, butter, oats and cinnamon with a fork or your fingers until it forms a crumble</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Di0T-wyXQqRi5t8OAXqMi8WhLt3IYmRJ7ebtsSliEFceV7-QzTryrA9AKPHF88V_R4a83gUpdzWCu-nqDfrJpCwEtpU9ZNS1t0VkM-SrKHatJ_C78dAC1AY7HcjCYvH54giSTbkewv0G/s640/blogger-image-1015730756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Di0T-wyXQqRi5t8OAXqMi8WhLt3IYmRJ7ebtsSliEFceV7-QzTryrA9AKPHF88V_R4a83gUpdzWCu-nqDfrJpCwEtpU9ZNS1t0VkM-SrKHatJ_C78dAC1AY7HcjCYvH54giSTbkewv0G/s640/blogger-image-1015730756.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Fill the cores with a large mixture of butter crumble </b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_Bd1KBPa5wUF9ZSX9kF3XOFI-mMvd-snQERdz-12vHDIJ6z8up4ECMjSkaR7jQtqhpyO5QT2NtA_6oYHMKU-FUQPRRCRqOI939U7_riy95B0O78xAyIf8l_uEY1DXPevnpZz37da1V6e/s640/blogger-image-1585014168.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_Bd1KBPa5wUF9ZSX9kF3XOFI-mMvd-snQERdz-12vHDIJ6z8up4ECMjSkaR7jQtqhpyO5QT2NtA_6oYHMKU-FUQPRRCRqOI939U7_riy95B0O78xAyIf8l_uEY1DXPevnpZz37da1V6e/s640/blogger-image-1585014168.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Spread butter crumble over the top</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7EhAx8tlqD4zTLcEE1Sv6h6oHf-BwP59lyAdcpywpUG8gNGBe4m9JQGJtz9X0bIBw_9NkMb5dSlnO8zpmtb-yKqG2eQxnRofNNOXcZ_GEAp6Jm78OSiy7KfCW_pjfLzDGGvVs-iIba2l/s640/blogger-image-1053162922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7EhAx8tlqD4zTLcEE1Sv6h6oHf-BwP59lyAdcpywpUG8gNGBe4m9JQGJtz9X0bIBw_9NkMb5dSlnO8zpmtb-yKqG2eQxnRofNNOXcZ_GEAp6Jm78OSiy7KfCW_pjfLzDGGvVs-iIba2l/s640/blogger-image-1053162922.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Bake at 375 for 30 minutes until golden brown and <br />pears are tender</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_pjeLqJIyIWP6Ams9P__q54ufRVYwjhyphenhyphen87jXrnJ6Gsw4TSKCc9htWOUDen_R2GUovRgtQBU4UvfOLY8ymBlMPZ1-7LsACmYTXil117MsuHNnJO5VMnO6JTMGTeYBU9gKzkGqzhSVd81h/s640/blogger-image-286180422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_pjeLqJIyIWP6Ams9P__q54ufRVYwjhyphenhyphen87jXrnJ6Gsw4TSKCc9htWOUDen_R2GUovRgtQBU4UvfOLY8ymBlMPZ1-7LsACmYTXil117MsuHNnJO5VMnO6JTMGTeYBU9gKzkGqzhSVd81h/s640/blogger-image-286180422.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Elegant enough to serve at a dinner party</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyGSCBog-RuI2YE6qbl1QRUL-Y0q2b2OCjz925w19TmYzqjc7QJMeHk_UeQIFh6gnhC6GOX2UBkHk4XuIaxoSdhiRsIjYB-9J3DL8-8ImXYvsin-xVVk9fEKlLa3ENygSrYNxkJFEs6Qe/s640/blogger-image-1033295641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyGSCBog-RuI2YE6qbl1QRUL-Y0q2b2OCjz925w19TmYzqjc7QJMeHk_UeQIFh6gnhC6GOX2UBkHk4XuIaxoSdhiRsIjYB-9J3DL8-8ImXYvsin-xVVk9fEKlLa3ENygSrYNxkJFEs6Qe/s640/blogger-image-1033295641.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Serve warm and add a scoop of vanilla ice cream to complete this fall comfort dessert!</b></span></td></tr>
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<b><u>Harvest Pear Crisp</u></b><br />
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<b><i>Serves 6</i></b><br />
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<b><i>Preparation and cook time: 45 minutes</i></b><br />
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<b><u>Ingredients:</u></b><br />
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<ul>
<li>6 pears, peeled, halved and cored (I used bosc)</li>
<li>1 cup flour</li>
<li>1/2 cup white sugar</li>
<li>1/2 cup brown sugar</li>
<li>1/2 cup old fashioned quick cooking oats</li>
<li>1 stick cold salted butter, sliced</li>
<li>1/2 teaspoon cinnamon</li>
</ul>
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Preheat oven to 375 degrees. Generously butter a round pie plate. Place pear halves on buttered pie plate and sprinkle with a little white sugar, set aside. In a large bowl mix flour, white sugar, brown sugar, oats and cinnamon with butter. Use a fork to integrate the butter into flour sugar mixture until it forms a crumbly mixture. Place a large piece of crumble in the core of each pear. Next place all of crumble mixture over top of pears. Bake for 30-35 minutes until the crumble is golden brown and bubbly and pears are tender when pierced with a knife. Serve warm with a scoop of vanilla ice cream. Keep refrigerated and reheat in microwave for 45 seconds.</div>
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<b><u>Food Impressions:</u></b></div>
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<i style="font-weight: bold;">Nate:</i> "Oh my gosh, this is sooo good. I am so glad my cough is ending so I can taste this yummy dessert." Nate is getting over a nasty cold so I am happy he is feeling better:)</div>
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<i style="font-weight: bold;">Tyler:</i> "Yummmm, this is so good warm. Can I have seconds?"</div>
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<i style="font-weight: bold;">Zachary:</i> "Oooooh, I really like pears in this dessert, but I think I like the crisp topping more. Can I have seconds?"</div>
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<i style="font-weight: bold;">Dave:</i> Didn't have any pear crisp but he did have a pear and loved it…said it was incredible fresh tasting.</div>
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<i style="font-weight: bold;">Andrea:</i> I'm glad Dave doesn't like dessert because it means more for me. I had his share and more!</div>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com2tag:blogger.com,1999:blog-5491857852641841499.post-43295077118130169482015-11-10T12:12:00.000-05:002015-11-10T12:12:40.358-05:00Butternut Squash Risotto<div>
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Now that it's finally fall I can dedicate more time to my blog. My boys love it when I blog, not because I'm on my computer more, but because I am in the kitchen more cooking them delicious meals! This weekend we went to our farm house in Ellicottville. It has been quite a week for me, so a little rest and relaxation in the country was just what the doctor ordered. We enjoyed amazing wine and food all weekend. We also enjoyed shopping in town and buying new skis for the boys, telling stories by the bonfire of which Nate made us keep guessing who he had a crush on (shocking he fessed-up this information!), hot tubbing, sleeping in, petting and holding a pot belly pig (yep), and watching the movie San Andreas which wasn't that good in my opinion. Sometimes weekends are best when there is no agenda and you do whatever you feel like in the moment. And that's exactly what our weekend was all about…ahhhhh! <br />
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In my last blog post I mentioned that I recently joined a CSA (Community Supported/Shared Agriculture) through Native Offerings Farm and am loving it. It's only been my first week but I've already created some amazing dishes with my generous share of vegetables and fruit. The first recipe I am going to share with you is Butternut Squash Risotto. Risotto is one of Dave's favorite foods and butternut squash is one of my favorite fall vegetables, so I figured why not marry the two ingredients and create Butternut Squash Risotto. Well it was marriage made in heaven! Risotto is not the easiest to prepare but once you get the hang of it, it's actually not so bad. You just need to dedicate about 20 minutes babysitting your risotto to get perfectly creamy results. Risotto is made from arborio rice which is an italian short grain rice. Making risotto is so versatile that you can literally add any ingredient and it will taste amazing…ok, maybe not any ingredient, but you get a point. I'm so happy that I grabbed some butternut squash from my farm share this week. I typically buy the butternut squash already peeled, cleaned and cut from Wegmans because it's a total time saver in the kitchen. But quite honestly that short cut is no comparison to preparing your own! Nothing beats farm to table fresh veggies so peeling, deseeding and dicing my own butternut squash was way worth it. And my family thought so too!<br />
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We served the butternut squash risotto with chicken cutlets and an arugula salad using all of the vegetables from my farm share. It was a delicious fall meal which we all enjoyed. Salute to butternut squash risotto and salute to using the freshest vegetables from my CSA farm share!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8m2aqkhyphenhyphen78C9bHJsAXnjMkXuFknTGzzjmB70t58lRuCvdlXKX-fRihSaAWTJKRZjQZnT_qwn22xM3SUJpAuoKtMPGS9H2ngkYWAAos3z3dWtemY138aPbI40RmY1Uuq4vRXc2ALhDP_xO/s640/blogger-image--1361313868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8m2aqkhyphenhyphen78C9bHJsAXnjMkXuFknTGzzjmB70t58lRuCvdlXKX-fRihSaAWTJKRZjQZnT_qwn22xM3SUJpAuoKtMPGS9H2ngkYWAAos3z3dWtemY138aPbI40RmY1Uuq4vRXc2ALhDP_xO/s640/blogger-image--1361313868.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>The multi-step process in making butternut squash risotto <br />is so worth it.</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Adding the parmesan cheese to the risotto..yum!</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBNJ8ZEu41rCN5x_PRNNfZDGqQdyOOnTfSF2BdXwMbQ-MTb0bWOYipxHklkjWEVM-LF64wFqj5VR5V6Emg67ZIWDiVcbqLWxsdE2cE9WvTIFCX85Ri2Q1jAZzdm_JghsCy8aavcYclThB/s640/blogger-image-1197165595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBNJ8ZEu41rCN5x_PRNNfZDGqQdyOOnTfSF2BdXwMbQ-MTb0bWOYipxHklkjWEVM-LF64wFqj5VR5V6Emg67ZIWDiVcbqLWxsdE2cE9WvTIFCX85Ri2Q1jAZzdm_JghsCy8aavcYclThB/s640/blogger-image-1197165595.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Butternut squash, leeks, sage and garlic sauteing while the risotto cooks through.</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHyH45EkiIgV-ZVusnu6MjggcM-CjEAAHWiloMVsudjn2syMEkCaRSPyLGpRdxqFwMiRe3XZoC4xS-EKlV_JvmAjnuO6O5KGNb8ZQ2fyEfZTuJSX8gOwEeyK1IrAwcfVmWRoKaOOWcVgKT/s640/blogger-image--2095344246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHyH45EkiIgV-ZVusnu6MjggcM-CjEAAHWiloMVsudjn2syMEkCaRSPyLGpRdxqFwMiRe3XZoC4xS-EKlV_JvmAjnuO6O5KGNb8ZQ2fyEfZTuJSX8gOwEeyK1IrAwcfVmWRoKaOOWcVgKT/s640/blogger-image--2095344246.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Picture perfect butternut squash</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Butternut squash risotto...a creamy and savory dish <br />that's perfect in the fall months. </b></span><br />
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<span style="color: #b45f06; font-size: large;"><b>I served the butternut squash risotto with chicken cutlets <br />and an arugula salad using ingredients from my CSA share.</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Proud father moment...teaching your son how <br />to open a bottle of wine.</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>A glass of wine by the bonfire...bliss!</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Boy's new skis!</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Isn't this pot belly pig the cutest? We ran into the breeder who was introducing the pig named Trixie to her new owner. The boys want a pig as a pet now!</b></span></td></tr>
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<b><u>Butternut Squash Risotto</u></b><br />
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<b><i>Serves 6</i></b><br />
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<b><i>Preparation and cook time: 45 minutes</i></b><br />
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Ingredients</h3>
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<span class="total-servings" itemprop="recipeYield" style="box-sizing: border-box; display: block; font-size: 11px; letter-spacing: 0.06rem; margin: 10px 0px; text-transform: uppercase;">SERVINGS: 6</span><br />
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<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;">4 <span class="unit" style="box-sizing: border-box;">tablespoons</span> <span class="name" style="box-sizing: border-box;">olive oil, divided</span></span></li>
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<span style="font-size: 14px; line-height: 1.38em;">2 </span><span class="unit" style="box-sizing: border-box; font-size: 14px; line-height: 1.38em;">cups</span><span style="font-size: 14px; line-height: 1.38em;"> </span><span class="name" style="box-sizing: border-box; font-size: 14px; line-height: 1.38em;">1/2-inch cubes peeled butternut squash</span></div>
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<span style="font-size: 14px; line-height: 19px;">6 garlic cloves diced</span></div>
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<span style="font-size: 14px; line-height: 19px;">2 tablespoons butter</span><br />
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<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;">1 <span class="unit" style="box-sizing: border-box;">cup</span><span class="name" style="box-sizing: border-box;"> sliced leeks </span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;">2 <span class="unit" style="box-sizing: border-box;">tablespoon</span> <span class="name" style="box-sizing: border-box;">chopped fresh sage </span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;">1 1/2 <span class="unit" style="box-sizing: border-box;">cups</span> <span class="name" style="box-sizing: border-box;">arborio rice</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;"><span class="quantity" style="box-sizing: border-box;">4</span> <span class="unit" style="box-sizing: border-box;"></span><span class="name" style="box-sizing: border-box;">14-ounce cans warm chicken broth</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;"><span class="quantity" style="box-sizing: border-box;">1</span> tablespoon <span class="name" style="box-sizing: border-box;">chopped fresh thyme </span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;"><span class="quantity" style="box-sizing: border-box;">3/4</span> <span class="unit" style="box-sizing: border-box;">cup</span> <span class="name" style="box-sizing: border-box;">freshly grated Parmesan cheese</span></span></li>
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<span style="font-size: 14px; line-height: 19px;">salt n pepper</span><br />
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<span style="background-color: white; font-family: "josefin slab"; font-size: 14.85px; line-height: 20.79px;">For risotto: Bring chicken broth to a simmer in a small sauce pan and keep warm. In a separate saucepan add olive oil over medium heat and sauté garlic until softened. Add rice and salt n pepper and stir for 3 minutes. Add 1 cup of chicken broth to rice and stir. When broth has absorbed add another cup until absorbed and keep doing this until rice is tender but still a little firm. Add the parmesan cheese to risotto and stir. </span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 14.85px; line-height: 20.79px;"><br /></span>
<span style="background-color: white; font-family: "josefin slab"; font-size: 14.85px; line-height: 20.79px;">For butternut squash: Meanwhile, as broth is being added to risotto, start sauteing the butternut squash and leeks with olive oil and butter in separate medium pan over medium heat. You will have 3 pans on stovetop and multi-tasking! Continue to saute butternut squash and leeks until softened, about 10 minutes or so. Add the thyme and sage to the butternut squash and stir. </span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 14.85px; line-height: 20.79px;"><br /></span>
<span style="background-color: white; font-family: "josefin slab"; font-size: 14.85px; line-height: 20.79px;">When risotto and butternut squash is cooked through add butternut squash to risotto and gently stir. Divide among 6 plates and add sage on top.</span><br />
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<span style="background-color: white; font-family: "josefin slab"; font-size: 14.85px; line-height: 20.79px;"><b><u>Food Impressions:</u></b></span><br />
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<span style="background-color: white; font-family: "josefin slab"; font-size: 14.85px; line-height: 20.79px;"><i style="font-weight: bold;">Nate: </i>For whatever reason Nate decided he didn't like butternut squash today...go figure. Luckily I decided to dice and saute the squash and add it to the risotto in the last step. Some recipes call for pureeing the butternut squash and blending in the risotto during the cooking process. For Nate I was able to give him a side of plain risotto which is amazing in itself since it has the flavorful chicken broth and parmesan cheese. It was a win-win.</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 14.85px; line-height: 20.79px;"><b><i><br /></i></b></span>
<span style="background-color: white; font-family: "josefin slab"; font-size: 14.85px; line-height: 20.79px;"><i style="font-weight: bold;">Tyler: </i>"This risotto is really good and I like that the squash tastes really sweet."</span><br />
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<span style="font-family: "josefin slab";"><span style="background-color: white; font-size: 14.85px; line-height: 20.79px;"><i style="font-weight: bold;">Zachary: </i>"Yum, it's pretty tatsty" I could tell Zachary preferred the chicken on his plate.</span></span><br />
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<span style="font-family: "josefin slab";"><span style="background-color: white; font-size: 14.85px; line-height: 20.79px;"><i style="font-weight: bold;">Dave: </i>"I like this a lot; it's says fall."</span></span><br />
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<span style="font-family: "josefin slab";"><span style="background-color: white; font-size: 14.85px; line-height: 20.79px;"><i style="font-weight: bold;">Andrea:</i> I think I liked this recipe most of anyone in my family. Hey, butternut squash is one of my favorite fall veggies so it was a huge hit with me! </span></span><br />
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com1tag:blogger.com,1999:blog-5491857852641841499.post-78927287178731227192015-11-09T21:25:00.000-05:002015-11-09T21:25:01.565-05:00Community Supported Agriculture (CSA)<div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;">My CSA produce share for week #1</span></td></tr>
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I am so excited! I finally took the plunge and joined a local CSA! It's only been one week and I'm already kicking myself for not joining one sooner. For those of you not familiar with a CSA, it stands for Community Supported/or Shared Agriculture. A CSA connects people with a local farm and offers the opportunity to purchase fresh produce through a member share. Members purchase or buy a "share" for the season and pick-up their produce at a nearby distribution site. <a href="http://afsic.nal.usda.gov/community-supported-agriculture-3"><i>To learn more information on CSA's please click here.</i></a><br />
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There are so many wonderful local CSA's to choose from. I chose <a href="http://nativeofferings.com/wp/"><i>Native Offerings Farm</i></a>, located in Little Valley, NY, because I am most familiar with them. I've been buying their vegetables from the Bidwell Farmers Market for years. Plus, the boys and I also volunteered on their farm for the day helping to harvest the crops, packing vegetables and even feeding the pigs (which was of course the boys favorite farm duty!). So I knew first hand that Native Offerings Farm is top notch and the right pick for me and my family. <i>See our pictures below of the day we volunteered on the farm.</i><br />
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<i><b>My food impressions of the CSA so far: </b></i> Native Offerings Farm has an incredible selection of produce with such a wide variety. Their produce is all organic and everything has tasted super fresh. I joined their "season extension share" which runs for about 6 weeks and I am able to enjoy their late fall/early winter harvest. The cost for my share was $200.00 which is a great price in my opinion given it's all organic and it's the freshest produce I could buy. There are different share sizes depending on how large your family is. I chose a "small" share which is supposed to feed 2-3 people for the week. The small share isn't that small in my opinion. The small share consists of 12 pounds of root vegetables and greens…it's feeding my hungry family of 5 just fine so far. Since it was my first week of picking up my share I wasn't sure what to expect. My pick-up location was at a church on Symphony Circle. Luckily I remembered to bring a market tote to carry my produce home. I thought I was going to just run in and grab a share with my name on it….that wasn't that wasn't the case. I was able to choose what I wanted based on my share size. It was hard to decide what to pick so I just took a little of this and a little of that. There were so many vegetables that I have never even seen or heard of before. Like black radishes, dinosaur kale or butter beets, say whaaaat??? I can't wait to try some of these unique vegetables. I also grabbed herbs, arugula, potatoes, pears, carrots, parsnips, butternut squash, leeks, peppers and a lot more. I am so excited to share some farm-to-table recipes with you from my farm share. Just this weekend I made Butternut Squash Risotto, a Tuscan Chicken Stew, mashed potatoes, Chicken Milanese, and Pear Crisp. So stay tuned for these delicious recipes and more!<br />
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Salute to me finally taking the plunge in joining a CSA and making many delicious recipes chock full of veggies!<br />
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<span style="color: #990000; font-size: x-large;">PICTURES OF OUR DAY VOLUNTEERING AT NATIVE OFFERINGS FARM</span></div>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com1tag:blogger.com,1999:blog-5491857852641841499.post-13433299749962340242015-10-31T13:29:00.000-04:002015-10-31T15:26:41.376-04:00Sea Salted Roasted Pumpkin Seeds<div>
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Nothing says Halloween like Roasted Pumpkin Seeds do! Every year we roast pumpkin seeds after we carve our pumpkins. They are so easy to make and so delicious. I always add extra salt which makes them even extra addicting. Salty, crunchy, buttery, golden brown pumpkin seeds....a favorite in our household!<br>
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Tonight Tyler and Zachary carved their own pumpkins with no help at all...a sure sign they are getting older and more independent. Nate didn't partake in pumpkin carving because he went to a dance at Buffalo Seminary tonight with his friends...another sure sign your kids are getting older and more independent! Yikes middle school years...I could dedicate an entire blog just to that topic alone! <br>
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Onto pumpkin seeds, Tyler and Zachary's pumpkins were huge and loaded with pumpkins "guts" and seeds. Tyler and Zachary call the pumpkins innards slimy, slippery, mushy guts! Fitting description I say. While they were scooping out the pumpkin guts I made sure they separated the seeds and placed them in a bowl. Honestly, not a job I love but luckily they find it fun. After they separated the seeds, I rinsed them off in a colander and let the dry on paper towels. Making sure they are as dry as can be before baking will ensure crunchy pumpkin seeds. That's they key! Nothing's worse than eating pumpkin seeds that are chewy...try getting those out of your teeth...ewww!<br>
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I love making my pumpkin seeds with just olive oil, sea salt and pepper but you can be creative with your flavorings. Try adding garlic salt for a more savory taste, some cayenne pepper for some heat, some cinnamon sugar for sweetness or even cheddar cheese powder for an extra wow. </div>
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If you are carving your pumpkin make sure to save the seeds and roast them...it would be a shame to waste them. Make it part of your Halloween tradition like it is ours. They make a perfect snack and are much healthier than gorging on snickers bars and Reese's peanut butter cups....my Halloween vice for sure! </div>
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Salute to perfectly roasted sea salted pumpkin seeds on Halloween! </div>
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<b>Sea Salted Roasted Pumpkin Seeds:</b></div>
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<i>Ingredients:</i></div>
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<i><br></i></div>
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<i>• seeds from a pumpkin</i></div>
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<i>• olive oil </i></div>
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<i>• sea salt and pepper</i></div>
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• <i>Feel free to add any flavoring... Be creative. Cayenne, cheddar powder, garlic powder, cinnamon sugar, lemon zest, etc. </i></div>
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Scrape seeds from pumpkin. Rinse seeds in a colander making sure they are clean and free from pumpkin fibers or guts as my boys say. </div>
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Dry seeds on paper towels. Get them as dry as you can. This will ensure crunchy seeds as opposed to chewy. Preheat oven to 400 degrees. Place seeds on a baking sheet and toss with olive oil to coat and add a generous seasoning of sea salt and pepper. Make sure the seeds are spread on a baking sheet in a single layer. This will ensure even baking of each seed. </div>
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Bake for 15- 20 minutes or until golden brown. Let cool and enjoy! They keep well in plastic baggies in the refrigerator. </div>
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<b>Food Impressions:</b></div>
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<i>Salty, crunchy, addicting, crispy, golden brown, and ghostly delicious! </i></div>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com0tag:blogger.com,1999:blog-5491857852641841499.post-60976342928301644342015-10-19T18:11:00.001-04:002015-10-19T18:11:42.532-04:00WNY Local Restaurant Week - October 19 - 25, 2015<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.localrestaurantweek.com/images/logo_large.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Local Restaurant Week" border="0" class="img-responsive" height="320" src="http://www.localrestaurantweek.com/images/logo_large.png" title="Local Restaurant Week" width="294" /></a></div>
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<span style="font-size: large;"><b>October 19 - 25, 2015</b></span></div>
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It's that time of year again…one of my all time favorites…WNY Local Restaurant Week!</div>
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As much as I enjoy cooking an incredible meal at home with a glass of wine, I also love be wined and dined out at a fabulous local restaurant. And Local Restaurant Week is always the perfect week to enjoy a meal out. Not only are the restaurants bustling with people, they are bustling with amazing dishes at amazing prices! </div>
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If you are reading my blog then you are obviously a foodie. If you are a foodie then you are obviously familiar with Local Restaurant Week. Right? Maybe not? Well if you're not familiar with Local Restaurant Week (shame on you) check out their website for more information on what it's all about and participating restaurants:</div>
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<span style="color: #990000;">www.LocalRestaurantWeek.com</span></div>
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or follow them on Facebook:</div>
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<span style="color: #990000;">www.facebook.com/LocalRestaurantWeekWNY</span></div>
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<span style="color: #990000;"><br /></span></div>
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or follow them on Twitter:</div>
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<span style="color: #990000;">@LocalRestWeek</span></div>
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<span style="font-size: large;"><b>So where are you dining out?</b></span></div>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com0tag:blogger.com,1999:blog-5491857852641841499.post-50851531911558194592015-03-26T07:40:00.000-04:002015-04-24T08:47:47.568-04:00Shrimp Scampi over Zoodles (17 Day Diet Friendly)<div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Shrimp Scampi over Zoodles</b></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wITv-rIRLoCUxGGKJLl7fti8U0jEz6RNHJkMn7V2Odxan3Y0AisocHaDeIG2-d2Le6MC9_UWNpj_nxNgNY_ZV19t5QT_3ETEVAAjkq1Xrh609AzbMtoO73MHcvYL7423UyastJXrkTG1/s640/blogger-image-332271506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wITv-rIRLoCUxGGKJLl7fti8U0jEz6RNHJkMn7V2Odxan3Y0AisocHaDeIG2-d2Le6MC9_UWNpj_nxNgNY_ZV19t5QT_3ETEVAAjkq1Xrh609AzbMtoO73MHcvYL7423UyastJXrkTG1/s640/blogger-image-332271506.jpg" /></a></div>
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One of my favorite recipes is <a href="http://food-impressions.blogspot.com/search/label/Shrimp%20Scampi%20over%20Linguini"><i>Shrimp Scampi over Linguini.</i></a> Surprisingly, since I've been on the 17 Day Diet I haven't craved pasta like I thought I would. This is hard to believe since I'm Italian and am used to eating pasta at least twice a week. I'm on Cycle 2 so shrimp is allowed as a protein, woo hoo! I couldn't wait to eat shrimp so my first thought was to make shrimp scampi, without the pasta of course...boo! If I can't have my pasta then zoodles or spaghetti squash are my best alternatives. If you are not familiar with "zoodles" they are zucchini spiralized into spaghetti strands. I used my Veggetti to create this zucchini and yellow squash noodles. It's an amazing alternative to pasta. So tonight we had Shrimp Scampi over Zoodles. I crossed my fingers hoping this recipe would taste similar to my original one with linguini. Lucky me it was... Yay!<br />
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None of us missed the linguini in our shrimp scampi recipe, including the boys. Seriously it was that good. It was buttery and lemony and oh so yummy. The zoodles, I used zucchini and yellow squash, were soft but slightly firm to be twirled with a fork. The shrimp and zucchini noodles paired really well together. And the combination of the butter, lemon, garlic and dill were the perfect flavors. I topped the scampi with freshly grated Parmesan cheese and extra pepper which made it over the top delicious. </div>
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What I love most about this recipe, unlike my traditional scampi over linguini, is that it's a one pot meal. Everything is cooked in one large skillet and it's ready in under 30 minutes. Perfect weeknight meal. There is nothing not to like about this dish... It's 17 DD Friendly, low carb, gluten free, healthy and nutritious. </div>
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We've all been so busy as a family, being pulled in a million directions, so this was the perfect meal to share together. Great meal + great conversation = great family memories!</div>
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Salute to one of my favorite meals Shrimp Scampi but without the pasta and not missing it at all! Now that's a positive food impression.<br />
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See other delicious Zoodles recipes:<br />
<ul>
<li><i><a href="http://food-impressions.blogspot.com/search/label/Garlic%20and%20Olive%20Oil%20Zoodles">Garlic and Olive Oil Zoodles</a></i></li>
<li><i><a href="http://food-impressions.blogspot.com/search/label/Zoodle%20Stir%20Fry%20with%20Chicken%20and%20Vegetables">Zoodle Stir Fry with Chicken and Vegetables</a></i></li>
<li><i><a href="http://food-impressions.blogspot.com/search/label/Cucumber%20Quinoa%20and%20Feta%20Salad">Veggetti Cucumber Quinoa and Feta</a></i></li>
<li><i><a href="http://food-impressions.blogspot.com/search/label/Zoodles%20with%20Meat%20Sauce">Zoodles with Meat Sauce</a></i></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNydsJI_KC-myYMXI16Y4CQaoRRna1hR_Kr6tcFhFHxK9ZZLr-zte5Vef7ljCAmdVZNXXzxdeXBaRoQfsWpA69hcvoS_cZTcWKhgz5ITLQRBpd4qsiybwC5GEdtrWMJZ1Z6Z6DEs7as2PX/s640/blogger-image--874927630.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNydsJI_KC-myYMXI16Y4CQaoRRna1hR_Kr6tcFhFHxK9ZZLr-zte5Vef7ljCAmdVZNXXzxdeXBaRoQfsWpA69hcvoS_cZTcWKhgz5ITLQRBpd4qsiybwC5GEdtrWMJZ1Z6Z6DEs7as2PX/s640/blogger-image--874927630.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Shrimp Scampi over Zoodles</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBtQa8gJUXaYEAk8uRSTbiUukcc5Yy2lfaPgomwOgC7Cy07-ltE9pSMoWV4DrUl55UhhiYSjqGqlC04vMAS8zS63E70W9MJnXpi4oeIZXO6DNQrGkbCWFbs0gZnNk6cxOeWh2TWkAar82/s640/blogger-image--1541329704.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBtQa8gJUXaYEAk8uRSTbiUukcc5Yy2lfaPgomwOgC7Cy07-ltE9pSMoWV4DrUl55UhhiYSjqGqlC04vMAS8zS63E70W9MJnXpi4oeIZXO6DNQrGkbCWFbs0gZnNk6cxOeWh2TWkAar82/s640/blogger-image--1541329704.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Delicious and healthy every bite</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPr8thsXqGeMiVwnVoykdphbL7CDd03db68n4ZRWdqNDYQ9cCKrNVJSoyZ1WySzNRXj5A1YHZUs0GdQrJ9H9gp6ZefQvin2PwSf_bstxd9zoJ0LinQ4LS2lZezxX9iqtdvsdyRA8gSLoxm/s640/blogger-image--782226833.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPr8thsXqGeMiVwnVoykdphbL7CDd03db68n4ZRWdqNDYQ9cCKrNVJSoyZ1WySzNRXj5A1YHZUs0GdQrJ9H9gp6ZefQvin2PwSf_bstxd9zoJ0LinQ4LS2lZezxX9iqtdvsdyRA8gSLoxm/s640/blogger-image--782226833.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Saute garlic in olive oil and butter</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5JZ9eM_sBZSHv5BqWD1rw5e7VPu7mAKxw3HPHBpW5EwPn5FA5le58v3D5L9b_Ptqoki4rOBtaauhDaKLDoKb6Ot8rdOnDLGBhEKy2vMKt-KGLiuxA3yPD-Zf-TMLkd-Ua7HBSqr0W33E/s640/blogger-image-2103479517.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5JZ9eM_sBZSHv5BqWD1rw5e7VPu7mAKxw3HPHBpW5EwPn5FA5le58v3D5L9b_Ptqoki4rOBtaauhDaKLDoKb6Ot8rdOnDLGBhEKy2vMKt-KGLiuxA3yPD-Zf-TMLkd-Ua7HBSqr0W33E/s640/blogger-image-2103479517.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Saute Shrimp</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9E8Kqe3pwul8QbOvNugjgCL2P4BiPi9v2KVwAClRfMC4f3Rf0EOYDnu2K_4PgIvjDcmnrbXR_GtFJGSdRu8nznygqHRVi5XdozxS4E-pxEJK7ZZ25wbH3rgNMjqEU0SDRCc-jFnypMPBM/s640/blogger-image--1858975072.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9E8Kqe3pwul8QbOvNugjgCL2P4BiPi9v2KVwAClRfMC4f3Rf0EOYDnu2K_4PgIvjDcmnrbXR_GtFJGSdRu8nznygqHRVi5XdozxS4E-pxEJK7ZZ25wbH3rgNMjqEU0SDRCc-jFnypMPBM/s640/blogger-image--1858975072.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Add zucchini and squash noodles</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedrKDd6DBas7LgxAjChYgzopli4XhTMpaQo0IWPWeUzYpUhvqaZrk8XwyIRK9Bn9ixglxI9zTIjcO8rluxw_lvWRq0pAzyi4L50YGGsmuNKcJoR4kbwEediw92Nwr9z50Rc-rj9lM_FQu/s640/blogger-image-427229492.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedrKDd6DBas7LgxAjChYgzopli4XhTMpaQo0IWPWeUzYpUhvqaZrk8XwyIRK9Bn9ixglxI9zTIjcO8rluxw_lvWRq0pAzyi4L50YGGsmuNKcJoR4kbwEediw92Nwr9z50Rc-rj9lM_FQu/s640/blogger-image-427229492.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>And you have yourself a one skillet meal in under 30 minutes</b></span></td></tr>
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<u style="font-weight: bold;">Shrimp Scampi Over Zoodles</u><i> <a href="https://sites.google.com/site/foodimpressionsbyandrea/shrimp-scampi-over-zoodles?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(Click to print recipe)</a></i><br />
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Preparation and cook time: 30 minutes tops!<br />
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Serves 4<br />
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Ingredients:<br />
<ul>
<li>4 zucchini or yellow squash, figure one per person, spiralized</li>
<li>1 1/2 pound raw shrimp, peeled, deveined and cleaned</li>
<li>2 tb minced garlic</li>
<li>6 tb butter</li>
<li>2 tb olive oil</li>
<li>2 tb fresh dill chopped</li>
<li>a couple pinches of red pepper flakes</li>
<li>salt n pepper</li>
<li>juice of 1/2 lemon</li>
<li>grated parmesan cheese, optional</li>
</ul>
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In a large skillet heat olive oil, butter and garlic over medium heat for 5 minutes. Add shrimp, red pepper, a little salt n pepper and dill and cook for 3 minutes per side. Add spiralized zucchini/squash and mix until it's coated with butter and olive oil. Cook for 5-7 minutes until zucchini is soft but but firm. While the zucchini is cooking it will sweat a lot of water so be careful the noodles don't get mushy. Add some more salt n pepper to taste and lemon juice. Mix well. Plate into 4 bowls and add freshly grated parmesan cheese. Enjoy!</div>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com2tag:blogger.com,1999:blog-5491857852641841499.post-64630829791961178302015-03-25T10:19:00.000-04:002015-03-25T10:19:59.925-04:00Assorted Egg Muffins (17 Day Diet Friendly)<div>
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Being successful on any diet requires one to plan out meals ahead of time to prevent eating food off the grid. Breakfasts are the most difficult because if you are running late out the door in the morning like I am most of the time, its easy to grab something unhealthy like a donut, muffin or bagel. Everyone says that breakfast is the most important meal of the day. I happened to agree but I don't always follw that rule. I'm not a huge breskfast fan to begin with so eating early in the morning is something I have to remind myself to do. Since I've been on the 17 Day Diet, I've been eating breakfast regularly and smartly! But this all begins with planning meals ahead of time. So I've been prepping fruits, stocking up on yogurt, hard boiling eggs, and making egg casseroles like my <a href="http://food-impressions.blogspot.com/search/label/Spinach%20Feta%20Frittata%20Casserole"><i>Spinach and Feta Frittata Bake.</i></a> And this week, I've made something ingenious that the whole family loved. Assorted Egg Muffins.<br />
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Once you make these Assorted Egg Muffins it's for sure be a staple in your breakfast regiment. Unlike an egg casserole, there is no cutting required and each egg muffin has different ingredients. The basic ingredients are eggs and plain greek yogurt. That's it...any other ingredient is whatever you choose. I made a few with turkey sausage and cheddar, some with kale and feta, some with turkey sausage and zucchini and a few with feta and tomato salsa. The possibilities are endless when it come to ingredient ideas for these egg muffins. The boys had a hard time choosing which one to eat first. I opted to try the kale and zucchini ones first. Boy were they savory and delicious, and healthy too. They are so easy to prepare and cook. 10 minutes to prep and 20 minutes to bake...that's it! They make the perfect make ahead breakfast, so if you are in a hurry every morning these are just the answer. After they bake let them cool and then place them in plastic containers or baggies in the refrigerator. When you are ready to eat them simply pop them in the microwave for 30 seconds. Add dash of Franks Hot Red Sauce and you got yourself a hot nutritious breakfast with way less calories than an everything bagel with cream cheese!<br />
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Salute to Assorted Egg Muffins! A healthy, delicious make ahead breakfast!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Low Carb, Healthy and Delicious. The easy make-ahead breakfast.</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>It starts with eggs and greek yogurt, the other ingredients are your choice. Be creative!</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Just out of the oven</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Assorted Egg Muffins - the perfect make ahead breakfast or brunch</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Zucchini, Fat Free Cheddar and Turkey Sausage</b></span></td></tr>
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<u style="font-weight: bold;">Assorted Egg Muffins</u><i> <a href="https://sites.google.com/site/foodimpressionsbyandrea/assorted-egg-muffins?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(Click to print recipe)</a></i><br />
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<i>Preparation and cook time: 30 minutes</i><br />
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<i>Makes 12 assorted egg muffins</i><br />
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Ingredients:<br />
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<li>8 eggs</li>
<li>1 small container of plain greek yogurt</li>
<li>several dashes of hot sauce</li>
<li>salt n pepper</li>
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<i><b>Toppings of your choice:</b></i></div>
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<i>Vegetables: broccoli, tomatoes, zucchini, mushrooms, peppers, asparagus, spinach, kale</i></div>
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<i>Meats: turkey sausage, turkey bacon, ham, crab, shrimp</i></div>
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<i>Cheeses: fat free cheddar, fat free feta, lite swiss, mozzarella</i><br />
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Preheat oven to 350 degrees. In a large bowl, whisk eggs, yogurt, hot sauce and salt n pepper. Evenly distribute egg mixture into a muffin tin which is sprayed with non-stick spray. Mixture should be about 3/4 full in each muffin hole. Add desired veggies, meats and cheeses into the egg mixture. Press down with a spoon so the ingredients are submerged in egg. Bake in oven for 20 minutes and second to bottom rack. Let cool 5 minutes before eating. If making ahead, seal in baggies or air tight containers and keep refrigerated. To reheat, pop in microwave for 30 seconds or so. Top it off with a few dashes of hot sauce. Enjoy!</div>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com4tag:blogger.com,1999:blog-5491857852641841499.post-34961112476195798432015-03-23T21:51:00.000-04:002015-03-24T08:38:46.956-04:00Blackened Tilapia (17 Day Diet Friendly)<div>
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I've been eating so much fish, chicken and turkey since I've been on the 17 Day Diet. Even though I'm on Cycle 2 and am allowed other lean proteins, I'm still sticking to the Cycle 1 protein list. There no particular reason other than I've enjoyed eating them. But every now and then I need to kick up and spice up my recipes to prevent boredom. So tonight I made Blackened Tilapia. It was easy to prepare, healthy, delicious and far from boring. <br>
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I used to think anything "blackened" meant it was prepared burnt and really spicy. Silly me, because that couldn't be further from the truth. Blackening is when fish or chicken has been liberally dredged in a mixture of herbs and spices, then cooked in olive oil over high heat in a skillet. The generous amount of spices causes the fish or chicken to have a blackish color once it's seared in the hot oil. So basically the spices blacken, not the fish. Which gives it a very subtle char taste, which I happen to like by the way. The blackened method is common in Cajun cooking. Cayenne pepper is the one spice that gives this dish a little heat. Don't get me wrong there is a nice kick to it, but nothing that would cause you to run and get a fire extinguisher for your mouth! It's a pleasant kick.You can make your own blackening rub or buy one premixed…Penzeys Spices has an amazing one.</div>
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By cooking the fish at such a high temperature, it creates this really nice crispy crust that tastes a bit buttery. Adding a squeeze of fresh lemon juice right before serving elevates the flavors even more. This dish is very versatile so it can be served with whatever suits your fancy. Any type of salsa would go great with this blackened tilapia dish..mango salsa, tomatillo salsa or corn salsa. <a href="http://food-impressions.blogspot.com/search/label/Orzo%20with%20Parmesan%20Cheese%20and%20Scallions"><i>The Best Ever Orzo Recipe</i></a> or basmati rice served on the side would also go superbly. Since I'm 17 Day Diet, I chose to serve it with a kale and spinach salad. For the boys, I served it over spinach and pasta with shaved parmesan cheese and they loved it. This recipe is quick cooking so it's the perfect weekday meal too.<br>
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Salute to kicking up and spicing up your dinner tonight with Blackened Tilapia!</div>
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<u style="font-weight: bold;">Blackened Tilapia</u><i> <a href="https://sites.google.com/site/foodimpressionsbyandrea/blackened-tilapia?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(Click to print recipe)</a></i><br>
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<i>Preparation and cook time: 15 minutes</i><br>
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<i>Serves: 4</i><br>
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<i>Ingredients:</i><br>
<ul>
<li>4 tilapia fillets</li>
<li>1 tb butter</li>
<li>2 tb olive oil</li>
<li>2 tb smoked paprika</li>
<li>1 t cayenne pepper</li>
<li>1 t salt</li>
<li>1 t pepper</li>
<li>1 t garlic powder</li>
<li>1 t onion powder</li>
<li>1 t dried thyme</li>
<li>1 t dried oregano</li>
<li>1 lemon</li>
</ul>
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In a bowl mix together all of the spices and herbs. Generously coat top side of fish. Meanwhile heat olive oil and butter in a sauté pan or cast iron skillet over medium to high heat. Sear rub side down first for 3 minutes or until browned and blackened. Flip fish over and turn heat down to medium and cook for an additional 4-5 minutes. Squeeze fresh lemon juice over tilapia. Serve with your favorite homemade salsa and basmati rice and a salad. Enjoy!</div>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com1tag:blogger.com,1999:blog-5491857852641841499.post-75329344504013382982015-03-23T07:55:00.000-04:002015-03-23T07:58:52.882-04:00Thai Chicken and Vegetable Soup (17 Day Diet Friendly)<div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Thai Chicken and Vegetable Soup</b></span></td></tr>
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It's officially spring now but it certainly doesn't feel that way here in Buffalo, New York. The temps are barely above freezing so anything to keep me warm is what I'm gravitating towards. And today it's Thai Chicken and Vegetable Soup. I can't think of a better way to kick off the spring season than with a Thai inspired soup. Plus, this is a chicken soup that's good for the heart and soul.</div>
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My plan was to make a massive batch of this soup and portion it out for lunch this week. It's 17 Day Diet Friendly so I thought planning the meals ahead of time was a smart idea. Unfortunately, my plan was a failure. Dave and the boys devoured the pot of soup and I was left with two very small sized portions of soup. All of the boys had 3 helpings of soup. When they asked for seconds I hesitantly said yes, thinking to myself these little vultures are eating all of my soup! I get very territorial when it comes to my 17 Day Diet food. Well then they asked for thirds. At that point I wasn't<i> thinking </i>they were reckless vultures eating all of my soup, I told them so! They kept saying <i>please, this soup is so good! </i>Oh, I couldn't deny my little vultures the pleasure of eating this soup. Tyler, had the nerve to ask for fourths…we told him he wouldn't have any room for dessert and that immediately stopped him in his food tracks. Even though I was getting a little greedy with my food, which Dave always calls me out on, I figured I would just have to make this soup again like really soon.<br />
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What we loved most about this soup is it's layers of flavors. Ginger, cilantro, lime and coconut oil are the ingredients that really stand out. It's a twist on a chicken noodle soup. When the boys took their first spoonful they were expecting it to taste like my traditional chicken noodle soup. They kept asking what was in the soup that made it taste so different. When I told them they were surprised they liked it so much. I cut the vegetables and chicken into large sized chunks that it could've been eaten with a fork instead of a spoon. Some people would refer to this as a "stoup" which is a cross between a soup and a stew. I would classify this recipe as a soup because of the broth. The broth is thin, but with bursts of fresh flavor. You could add rice noodles to this soup to make it even heartier but since I had to make it 17 Day Diet Friendly I left that out. The boys didn't miss it at all. Even though this was a heartier soup it didn't make you feel that way. I enjoyed eating this soup on a cold spring day but I would equally enjoy it mid-summer as well. This soup would pair very nicely with a crisp spinach and kale salad, baguette bread and a glass of white wine.<br />
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May this soup warm your family's heart and soul like it did ours. Salute to Thai Chicken and Vegetable Soup!</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Ginger, Lime, Cilantro and Coconut Oil </b></span><br />
<span style="color: #38761d; font-size: large;"><b>are the star ingredients</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Chock full of vegetables and chicken</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Healthy, delicious and 17 Day Diet Friendly!</b></span></td></tr>
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<u style="font-weight: bold;">Thai Chicken and Vegetable Soup</u><i> (Click to print recipe)</i><br />
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<i>Preparation and cook time: 1 hour</i></div>
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<i>Serves 6-8</i></div>
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Ingredients:</div>
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<li>1 rotisserie chicken cooked, skinned, chopped into chunks</li>
<li>8 cups of low sodium, fat free chicken stock</li>
<li>3 tb coconut oil</li>
<li>2 cups sliced carrots</li>
<li>2 cups sliced celery</li>
<li>2 cups chopped cabbage</li>
<li>1 cup chopped asparagus</li>
<li>1 can diced tomatoes</li>
<li>1/3 cup chopped scallions</li>
<li>1 t minced garlic</li>
<li>2 t finely minced ginger</li>
<li>2 tb chopped fresh cilantro</li>
<li>juice of 1 lime</li>
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In a large stock pot, add coconut oil and heat on medium. Add carrots, celery cabbage and asparagus and salt n pepper and stir. Cook for 10 minutes until vegetables begin to soften. Add stock and turn to high heat until it comes to a boil, cook for 3-5 minutes and turn down heat to medium. Add the chicken and the rest of ingredients and let cook on medium heat until the vegetables are tender. Serve in deep bowls and if desired add scallions and cilantro and a squeeze of lime on top. Serve with a crisp salad, baguette bread and a glass of white wine. Enjoy.</div>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com2tag:blogger.com,1999:blog-5491857852641841499.post-44138753936485917442015-03-19T18:26:00.001-04:002015-03-19T18:32:15.431-04:00Roasted Baby Pepper Appetizer! (17 Day Diet Friendly)<div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Roasted Baby Pepper Appetizer</b></span></td></tr>
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This post will be quick, just like the recipe I am about to share with you! Roasted Baby Peppers! I call it the Easiest Pepper Appetizer ever because it's incredibly easy to make and it's incredibly delicious. If you know me well I have probably given this recipe to you or made it for you. So you know how scrumptious they are. Everyone always, and I mean always asks for the recipe after they've tasted it. I gladly give it to them because the recipe is so basic it doesn't even need to be written down. I've brought this appetizer to countless number of dinner parties because #1 it's ease, #2 it's amazing taste and # 3 everyone's reactions to it…I feel like a rock star every time I make it! My Roasted Baby Peppers recipe is always a hit and it's gone before most people have even gotten a chance to eat one. They are truly that good.<br />
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Ok, so how do you make them you ask. Very simple; actually so simple you won't even need to print this recipe. Coat baby peppers with olive oil and salt n pepper, roast in the oven at 400 degrees for 20 minutes, and eat.Yep, that's it. While they are roasting, they will puff up and turn a golden brown. After you take them out of the oven they will deflate and become soft but slightly crispy. Baby peppers are sweet so when you add the salt to them, they have this sweet and salty taste which keeps you going back for more. They also look so beautiful and rustic because of the multicolors….bright orange, yellow and red with bright green stems. Yes, keep the stems on because there is no fork required for these beauties…simply pick them up by the stem and pop one in your mouth…the stem falls off easily. I love to add a drizzle of balsamic vinegar to give it an added layer of flavor. I also serve them with gorgonzola on the side and they compliment each other well. They are also amazing served with baguette slices…Pop one of those babies on top and and let your mouth dive in! The really great thing about this pepper recipe is that they can be eaten at hot, at room temperature or cold. How many apps can you count on for that?<br />
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My mom and Stan came over for dinner tonight and of course I had to make it 17 Day Diet Friendly, so these appetizers were the perfect choice. Everyone gobbled them up like there was no tomorrow. So the next time you are having friends or family over or you are going to a party and need an appetizer…search no more because this recipe will impress all! Just be prepared to feel like a rock star because everyone will ask how you made it! Salute to the best tasting and easiest Roasted Baby Pepper Appetizer ever!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbpR2KfF7RDHWy5D_T_37EXg-n5EKoSOiam_REH8LQ2rEk2JgGsRbl5CUKpPXK4aComrwfRCuggCPZMVD2Lg4aFUmSv1W5U0a_57S1PXYr9tOQ7vF3IDNTmVPWCw4QwAJEeq87b6RFrC1/s640/blogger-image--1592181180.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbpR2KfF7RDHWy5D_T_37EXg-n5EKoSOiam_REH8LQ2rEk2JgGsRbl5CUKpPXK4aComrwfRCuggCPZMVD2Lg4aFUmSv1W5U0a_57S1PXYr9tOQ7vF3IDNTmVPWCw4QwAJEeq87b6RFrC1/s640/blogger-image--1592181180.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>I call it the easiest pepper recipe ever</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Drizzle some balsamic vinegar over the top</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>It's my go-to appetizer recipe</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPlGB4dIoZ2lrLxt72PzyDOrfY-gkbTAClBUjQsUZlyfGUjQ8xBshT2xoJfWNQy8MRTGgWPDM55QdJ1WaY2bNfNqSD59baFK1JK_vzw7mk0NrtDO25BBur4RLTtDQWOleemsVUHEyXM7o/s640/blogger-image--467371963.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPlGB4dIoZ2lrLxt72PzyDOrfY-gkbTAClBUjQsUZlyfGUjQ8xBshT2xoJfWNQy8MRTGgWPDM55QdJ1WaY2bNfNqSD59baFK1JK_vzw7mk0NrtDO25BBur4RLTtDQWOleemsVUHEyXM7o/s640/blogger-image--467371963.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Sweet and Salty, healthy and delicious!</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAgAiFVihkF8xTLE7HWeZbYAlkiYJ0V5XzIdJXwkZkGSS_ohgguCYGwEjsgOptV5e26tjvP9ujgB-NB_gc1-G2Dj6D_YlI-YIWBix3-eaBw-Bj_Lw6lDYaPVidVvToYIinBWhc-iNg1wh/s640/blogger-image--861515489.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAgAiFVihkF8xTLE7HWeZbYAlkiYJ0V5XzIdJXwkZkGSS_ohgguCYGwEjsgOptV5e26tjvP9ujgB-NB_gc1-G2Dj6D_YlI-YIWBix3-eaBw-Bj_Lw6lDYaPVidVvToYIinBWhc-iNg1wh/s640/blogger-image--861515489.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Just before baking add olive oil and salt n pepper</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvG3XuYS4zKGojjH9mrXhL1kkdKrxLleLpPDaWmcJYwQR4GVAPY6Ic7l7-mRqcmbMjokJBT0Bsda3X4PeLieBhwoN1YDvEy1TpogQzjtJNJ7u6SNcAMFskQcItrlxJIunMl0lC5Tcv5nBn/s640/blogger-image--216510294.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvG3XuYS4zKGojjH9mrXhL1kkdKrxLleLpPDaWmcJYwQR4GVAPY6Ic7l7-mRqcmbMjokJBT0Bsda3X4PeLieBhwoN1YDvEy1TpogQzjtJNJ7u6SNcAMFskQcItrlxJIunMl0lC5Tcv5nBn/s640/blogger-image--216510294.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>20 minutes later you have amazing Roasted Baby Peppers that you just pop in your mouth…no fork required.</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Delicious as is, or serve with balsamic vinegar, gorgonzola or baguette bread!</b></span></td></tr>
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<u style="font-weight: bold;">Roasted Baby Peppers (Appetizer):</u> <i><a href="https://sites.google.com/site/foodimpressionsbyandrea/roasted-baby-peppers-appetizer?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(Click to print recipe)</a></i><br />
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<i>Preparation and cook time: 20 minutes</i><br />
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<i>Serves 4-6</i><br />
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<u>Ingredients:</u><br />
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<ul>
<li>24 multicolor baby peppers, stems on</li>
<li>1/4 cup olive oil</li>
<li>salt n pepper</li>
<li>balsamic vinegar</li>
<li><i>optional: serve gorgonzola cheese and baguette on the side</i></li>
</ul>
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Preheat oven to 400 degrees. Place peppers on a baking sheet and add olive oil and a generous amount of salt and pepper. Bake in oven for 20 minutes or until peppers are golden brown and soft to the touch. Let sit out for 5 minutes. Place peppers on a platter and drizzle balsamic vinegar to tops of peppers. Serve gorgonzola cheese and baguette bread on the side.</div>
food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com0tag:blogger.com,1999:blog-5491857852641841499.post-39097277117251227032015-03-15T09:30:00.000-04:002015-03-16T14:43:10.461-04:00The 2 Ingredient Oatmeal Banana Cookie! (17 Day Friendly)<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBvKkHX6igaKWFsSerwP37eCCQQYtwUwL5gqKUf2O_PJnCs3dBSR-hDUtw6X_xetSc99iTDwILAME83f_E5SGv6k4UR7LlfWPV3y6cIP-cGuEmcOCAnwZEHSCfBpRzNou89ENavOyCmxN/s640/blogger-image-960349524.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBvKkHX6igaKWFsSerwP37eCCQQYtwUwL5gqKUf2O_PJnCs3dBSR-hDUtw6X_xetSc99iTDwILAME83f_E5SGv6k4UR7LlfWPV3y6cIP-cGuEmcOCAnwZEHSCfBpRzNou89ENavOyCmxN/s640/blogger-image-960349524.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>The 2 Ingredient Oatmeal Banana Cookie</b></span></td></tr>
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I was looking at my view posts, which basically means how many people around the globe have read/viewed one of my blog posts, and noticed I was getting a significant amount of views on my <i><a href="http://food-impressions.blogspot.com/2014/04/a-tuscan-vegetable-bake-for-my-diet.html">Tuscan Vegetable Bake</a> </i>post from almost a year ago. I found out that someone reposted my recipe on a site called <a href="http://food.allwomenstalk.com/tray-bake-meals-that-will-make-your-taste-buds-tingle">"allwomenstalk" under the title 29 Tray Bake Meals that will Make Your Taste Buds Tingle.</a> I thought that was pretty cool. Some bloggers don't like when others use their posts, I happen to love it! I primarily blog to share recipes with my family and friends but I also blog to share recipes with everyone…so share my posts away people! So as I was pursuing this really cool site I noticed an article called<a href="http://food.allwomenstalk.com/recipes-containing-only-2-ingredients"> 2 Ingredient Recipes</a>. I was intrigued, in particular with a recipe called the 2 Ingredient Cookie! Yep, you heard me right…the 2 Ingredient Cookie! The ingredients you ask? Bananas and oats! I was like there is no way you can make a cookie out of two ingredients, <i>and</i> taste good. I had to put this recipe to the test because it looked yummy in the picture, it seemed stupid easy to make and it's 17 Day Diet Cycle 2 friendly. Three incredible reasons to give this recipe a shot.<br />
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So while I was making dinner, Lemon Dill Tilapia with a Medley of Roasted Vegetables, I had Tyler make the 2 ingredient cookie recipe. It was so easy for him to make, he kept saying "Are you sure you don't have to add flour or egg to this recipe? What about sugar?" I agreed with him, it seemed odd making a homemade cookie recipe with only two ingredients. So he mashed 4 bananas, added two cups of oats and baked em'. Ten minutes later we had a beautiful looking Oatmeal Banana cookie that tasted delicious! It amazed me that we actually made a cookie with only 2 ingredients! And incredibly healthy to boot!<br />
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Since I've been in the 17 Day Diet, I had to give up sweets, which honestly hasn't been terribly difficult, but every now and then I get a hankering for dessert. Like last Tuesday when a group of us went to Ristorante Lombardo for dinner during Local Restaurant Week and everyone ordered delectable desserts except me! This 2 ingredient cookie would have satisfied my sweet tooth and I wish I could've stashed a few in my purse.</div>
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So your probably looking at the photos of my cookies and thinking "Hey, I see chocolate chips, that's 3 ingredients!" Yes, we added chocolate chips for the boys. That's the other great thing about this cookie... Add whatever ingredients you have on hand to create another layer of flavor. We even threw in some chia seeds! Add nuts, raisins, cinnamon, peanut butter chips, dried cranberries, coconut flakes or toffee pieces. Be creative or simply stick to the two ingredients in this cookie. </div>
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<br />
Skip the granola bar that's loaded with sugar and give this recipe a try. It makes a great snack, dessert, or morning breakfast. The boys loved them and so did Dave... He had 3 this morning! They are soft and chewy, aren't too sweet and taste like an oatmeal cookie. We all loved the taste and the ease of making this cookie. </div>
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Salute, to a 2 ingredient cookie that's easy to make, healthy and delicious! And let's not forget it's also 17 Day Diet friendly! </div>
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<tr><td class="tr-caption" style="text-align: center;">Add caption</td></tr>
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<b><u>2 Ingredient Cookie</u> </b><i><a href="https://sites.google.com/site/foodimpressionsbyandrea/the-2-ingredient-cookie?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(Click to print recipe)</a></i></div>
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<i><b>Preparation and cook time: 20 minutes</b></i></div>
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<i><b>Serves: 24</b></i></div>
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<b>Ingredients:</b></div>
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<ul>
<li>4 ripened bananas</li>
<li>2 cups of old fashioned oats</li>
</ul>
</div>
<div>
<i>Optional: chocolate chips, dried fruit, nuts, chia seeds, etc.</i></div>
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<div>
Mash bananas with a blender until mixed but lumpy, add oats and stir. Using a spoon, scoop cookie mixture and place rounds on a cookie sheet. Flatten rounds with your fingers or a fork because they will not flatten or spread while cooking. Bake at 375 degrees for 10 minutes or until cookies are soft but firm to touch. Enjoy!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wrJS-yv1BCKD7c-1PeQe_8o9AF38fFMlUFCGpsljtJgBwF9WFw9-AkYzV_PtHIJe_dn5P04TwycrcKVUEqCY3pw1pboA9R3yhLeeF7O7j2CXAtNFq5CCA7ANAc2n54UhKVnpfQFoxbKi/s640/blogger-image-1651676354.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wrJS-yv1BCKD7c-1PeQe_8o9AF38fFMlUFCGpsljtJgBwF9WFw9-AkYzV_PtHIJe_dn5P04TwycrcKVUEqCY3pw1pboA9R3yhLeeF7O7j2CXAtNFq5CCA7ANAc2n54UhKVnpfQFoxbKi/s640/blogger-image-1651676354.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>The 2 Ingredient Oatmeal Banana Cookie that's 17 Day Diet Friendly</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hNV6N_AHgEcaH1WJsojAwL37MhwnXrZ9SPfR7BoHEkK9oW4EsoOt1kg3hTO6v5WoI9MkbPj-gRT4AjwMOEkyEW6rNqGDmQSyRFk19w1YYir8hJfVlk29hROTvSh408LH1ms-_QDe30U3/s640/blogger-image--404137682.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hNV6N_AHgEcaH1WJsojAwL37MhwnXrZ9SPfR7BoHEkK9oW4EsoOt1kg3hTO6v5WoI9MkbPj-gRT4AjwMOEkyEW6rNqGDmQSyRFk19w1YYir8hJfVlk29hROTvSh408LH1ms-_QDe30U3/s640/blogger-image--404137682.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Only 2 Ingredients! Bananas and Oats</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUnhnOSUaMmDPiZNkVWmANBc_hBNujCJi6ODdQpOH-MR0hzN0JdaKUFvjHhKtESY5ItbuQxC4NBTfZLOKa-g_TIFq75CYQMpgzKU6mf-pBWc_S19fxbg718Xeeo5VxjN7T9qC5ooF5dkJ/s640/blogger-image--167399784.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUnhnOSUaMmDPiZNkVWmANBc_hBNujCJi6ODdQpOH-MR0hzN0JdaKUFvjHhKtESY5ItbuQxC4NBTfZLOKa-g_TIFq75CYQMpgzKU6mf-pBWc_S19fxbg718Xeeo5VxjN7T9qC5ooF5dkJ/s640/blogger-image--167399784.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Add extra ingredients like chocolate chips, dried fruit or nuts</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkcvFRUu4rnD4eV6lsrI_gZ5MPM5Ba4YmewONt3ocnfOvATpLLdVbNMZa1pIjiTKMUzSZylRKLB3h3Yow-cHM-COZdGAa3G2-j08QLVsKTCs-aW-n54A7j3wSiKiUTMfe_HQArclsdY6E/s640/blogger-image--1387706574.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkcvFRUu4rnD4eV6lsrI_gZ5MPM5Ba4YmewONt3ocnfOvATpLLdVbNMZa1pIjiTKMUzSZylRKLB3h3Yow-cHM-COZdGAa3G2-j08QLVsKTCs-aW-n54A7j3wSiKiUTMfe_HQArclsdY6E/s640/blogger-image--1387706574.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Delicious as a quick breakfast, snack or dessert</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutYMbIai7gImW-6bfepg8tqvY9KLykIP7H2AKO3YMXrOyBHUCiOyVI56F9OLr7K4vuRGylWNjbt5L8SAO8Zh8EYqErMoOuzX2_ilqkvZq4PxjKnlF_oyJosMxnT2MMfvf9FwXNzxo2eVH/s640/blogger-image-2039798425.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutYMbIai7gImW-6bfepg8tqvY9KLykIP7H2AKO3YMXrOyBHUCiOyVI56F9OLr7K4vuRGylWNjbt5L8SAO8Zh8EYqErMoOuzX2_ilqkvZq4PxjKnlF_oyJosMxnT2MMfvf9FwXNzxo2eVH/s640/blogger-image-2039798425.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000; font-size: large;"><b>So easy to make and so delicious!</b></span></td></tr>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com0tag:blogger.com,1999:blog-5491857852641841499.post-15171639616731121732015-03-08T22:10:00.000-04:002015-03-09T21:10:45.357-04:00Chicken and Chile Taco Salad (17 Day Diet Friendly)<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWM25CfMSOcaAzO6qhSjBYsLrf0Ft6XO7B0RcXvwuvMroAyJprRigA5A45qATfIg04P10WP9G7bGTOkfLT6oLNECrZTOgHMEaa8khgVn3o8TiM4FzIPtmfMZKJcAmk6X_YSlUKzvwFsGIu/s640/blogger-image--1574967650.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWM25CfMSOcaAzO6qhSjBYsLrf0Ft6XO7B0RcXvwuvMroAyJprRigA5A45qATfIg04P10WP9G7bGTOkfLT6oLNECrZTOgHMEaa8khgVn3o8TiM4FzIPtmfMZKJcAmk6X_YSlUKzvwFsGIu/s640/blogger-image--1574967650.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Chicken and Chile Taco Salad</b></span></td></tr>
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Today marks Day 12 (Cycle1) of the 17 Day Diet, woot hoot! I declined going to "Uncorked" a wine tasting event tonight with my cousin Christine because of the diets' strict rules about no alcohol in the first 17 days. If I went to this event I doubt I would be able to resist the temptation of sampling wines. She was disappointed that I didn't go but luckily she understood why and didn't give me too hard of a time. Some may call my decision not to go great will or dedication, I say it stinks!<br />
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So instead of going to the wine tasting event I did something even more fun….I invited one of my best friends over for dinner who I haven't seen in a while…Trisha. I've known Trisha for almost 35 years…ooooh, I just got goosebumps saying that. It's hard to believe I've known her for that long. We first met in middle school and instantly clicked. Here we are today, 45 years old, and just as close. We may not see each other all the time but when we do it's like we just talked yesterday. Nothing is better than spending quality time with a dear friend of so long who knows everything about your past and present. There is great comfort in that. So we reminisced, caught up and gossiped the whole night…just like we did as teenagers. But instead of doing this over pigging out on pizza and junk food like we did as kids, we pigged out on Chicken and Chile Taco Salad! Trust me, we didn't even miss the pizza our meal was so good.<br />
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Before Trisha came over I warned her that I was making a 17 Day Diet friendly meal. She laughed and said "Hey, that's totally fine. I know what ever you make will be delicious." As teenagers and early college Trisha and I would go to Chi Chi's Restaurant all the time. We loved it there. We sit for hours talking munching on nacho chips and salsa. I wish they never closed because those nachos and salsa were the absolute best. We'd probably downed 3 baskets of nachos easily back then…and never gained an ounce. So for tonight I wanted to make a meal like we were back at Chi Chi's. So I made Chicken and Chile Taco Salads. I had nachos and salsa on the side for her. We'd normally have a margarita along with our mexican food, but no alcohol or sugar for me. So we had water and green tea instead!<br />
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The Chicken and Chile Taco Salad was amazing. I served a salsa dressing over the top which consisted of fat free salsa from a jar and a small container of plain greek yogurt. I added diced red pepper to the salad to give it a little crunch, since I wasn't able to add nachos to mine. I made this meal 17 Day Diet friendly but you would never know it. Trisha loved it and didn't miss a lot of the extras I would have thrown in my taco salad if I wasn't keeping it ultra healthy. I even added <a href="http://food-impressions.blogspot.com/2015/03/tomato-basil-cauliflower-crust-pizza-17.html">"cauliflower rice</a>" to the ground chicken to give it another layer of texture. It's not necessary and I only added it because I had leftovers from my <a href="http://food-impressions.blogspot.com/2015/03/tomato-basil-cauliflower-crust-pizza-17.html">Cauliflower Crust Pizza recipe</a> from a few nights before. When I'm not dieting I always add black beans, avocado, and even corn. This salad can really be whatever you want it to be so be creative with your fixings. This taco salad was so easy to toss together and it's a perfect mid week meal. It's also a meal that can be made ahead of time so you can relax before dinner. I made it a few hours before Trisha cam over and just kept it in the refrigerator. I reheated the ground chicken and chiles just before serving. That way as soon as Trisha came over I wasn't fussing with making dinner. We are able to talk and enjoy each other, uninterrupted.<br />
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Salute to having fun catching up with Trisha and pigging out on Chicken and Chile Taco Salad just like we did in the old days at Chi Chi's!<br />
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<span style="color: #38761d;"><b><u>Cycle 1, Day 12 17 Day Diet Menu and Impressions</u></b></span></div>
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<span style="color: #38761d;"><b><u><br /></u></b></span></div>
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<u style="color: #38761d; font-weight: bold;">Morning Beverage:</u> A cup of hot water and fresh lemon</div>
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<span style="color: #38761d;"><b><u><br /></u></b></span></div>
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<u style="color: #38761d; font-weight: bold;">Breakfast:</u> greek yogurt with fresh blueberries and strawberries and a cup of green tea.</div>
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<span style="color: #38761d;"><b><u><br /></u></b></span></div>
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<u style="color: #38761d; font-weight: bold;">Lunch:</u> Chicken breast with cucumber dill salad and a cup of green tea.</div>
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<span style="color: #38761d;"><b><u><br /></u></b></span></div>
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<u style="color: #38761d; font-weight: bold;">Dinner:</u> Chicken and Chile Taco Salad and a cup of green tea.</div>
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<span style="color: #38761d;"><b><u><br /></u></b></span></div>
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<u style="color: #38761d; font-weight: bold;">Exercise:</u> none</div>
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<span style="color: #38761d;"><b><u><br /></u></b></span></div>
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<u style="color: #38761d; font-weight: bold;">impressions:</u> So I declined a wine tasting event today and that was more disappointing as it was difficult. But I was super happy to enjoy a 17 Day Diet friendly dinner with one of my best friends. I was concerned she might be turned off by such a simple meal but it turned out it was a huge hit. I entertain quite a bit so this was the first since I started the diet that I had to alter the menu. It was much easier than I thought. As for my red shorts…they fit even better this morning…yay! Not sure how much weight I lost yet but I'm guessing 5-7 pounds. I still have 5 more days on the cycle 1 of this diet so I'm hoping to keep on loosing! I also noticed that my legs, thighs and butt are toning up too. I haven't been too religious about the exercise so I believe the toning that's happened is from eating lean and clean! In Cycle 2, I can add more food items such as avocado, zucchini, legumes, shellfish and even pork and lean red meat. I can't wait to be able to add those foods. My recipes will love me for it. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Chicken and Chile Taco Salad, 17 day Diet Friendly</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Z5vy1YGIzcHZ-dsenvVRl-Dv1J_0j5x-baelCCnODX2ejWTNxlYt4B8iwwx1o_JX36-6Xp-sVm5ZLrG_145vN4YaX6SyUY5sFeW-a0_n5G0nthQjBrwMkIkF_5jDnxi5K2vS9rQlCseK/s640/blogger-image--1180912633.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Z5vy1YGIzcHZ-dsenvVRl-Dv1J_0j5x-baelCCnODX2ejWTNxlYt4B8iwwx1o_JX36-6Xp-sVm5ZLrG_145vN4YaX6SyUY5sFeW-a0_n5G0nthQjBrwMkIkF_5jDnxi5K2vS9rQlCseK/s640/blogger-image--1180912633.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Ground Chicken and Green Chiles are the highlights</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqh2CZgQXFEKM85AA_VYhuHuSwkBEMCEkQEPkwwq_p6JC5n_iVZUl7spj5zGfl-v5k_soMUtp5weaxKw7Cd9BhkvXRGit9PwP1i0tEb8eKHJTYhwOPfnog3oXoSLZ3qOlhIGhLO1IORZT/s640/blogger-image--1450054289.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqh2CZgQXFEKM85AA_VYhuHuSwkBEMCEkQEPkwwq_p6JC5n_iVZUl7spj5zGfl-v5k_soMUtp5weaxKw7Cd9BhkvXRGit9PwP1i0tEb8eKHJTYhwOPfnog3oXoSLZ3qOlhIGhLO1IORZT/s640/blogger-image--1450054289.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>A crisp, refreshing salad that's sure to please</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xJr9gZzKqV7EZyJPu7_5KIg2NsrovIy3VgQJGeHgD1JWbMZ-yj_ojSy1BoDGxCsBDG1AlSG6p0MB0dd25qp_vvzBUO8stCPh1HBBXyUV_WjLp4EwKeeGOI26QPkOaDY4LUpF5_jJAdNA/s640/blogger-image--1316452489.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xJr9gZzKqV7EZyJPu7_5KIg2NsrovIy3VgQJGeHgD1JWbMZ-yj_ojSy1BoDGxCsBDG1AlSG6p0MB0dd25qp_vvzBUO8stCPh1HBBXyUV_WjLp4EwKeeGOI26QPkOaDY4LUpF5_jJAdNA/s640/blogger-image--1316452489.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>The dressing is a creamy salsa </b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWK60Wl6WCEqfSZInMSNzZ8aHeytoozodbjcEocevDyHS7Cf1bDwiU_ULPnP-YkGhXtbs1IxfKFFSWw3xtnGXphlZ2qYi2MyYvxSAwZlhJW4j05JO_VAx0gEEVmDKrrwn_DiyuwqnoAxo/s640/blogger-image-1980199164.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWK60Wl6WCEqfSZInMSNzZ8aHeytoozodbjcEocevDyHS7Cf1bDwiU_ULPnP-YkGhXtbs1IxfKFFSWw3xtnGXphlZ2qYi2MyYvxSAwZlhJW4j05JO_VAx0gEEVmDKrrwn_DiyuwqnoAxo/s640/blogger-image-1980199164.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Perfect meal to serve for 2 or twenty people</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagz6lZXVxKl-hruS0UNwIZNVKiolwrbbgHtNA6NMjPb8ljvrHIS95fMvyZ7J5SpUF20ReKEfq8Y2GdG2vn8ud1NgI9L6dRFZgIEMLm8oAG6Bb6XX1rxrbH2hRYatDQhCwgCb7S6XyS-5l/s640/blogger-image--75594696.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagz6lZXVxKl-hruS0UNwIZNVKiolwrbbgHtNA6NMjPb8ljvrHIS95fMvyZ7J5SpUF20ReKEfq8Y2GdG2vn8ud1NgI9L6dRFZgIEMLm8oAG6Bb6XX1rxrbH2hRYatDQhCwgCb7S6XyS-5l/s640/blogger-image--75594696.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Add nachos on the side for those not on a diet</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWAfYrY3TaBGHsR_hvEOQlVFfRKylhxxmaBJiyS2fXeEmSTZV5k_i5AWU3Zgl9rTzTrQdt5g7M2dDOCRrmIuYgD9ElkvzM09AJfhceorieFcpGWoNCr0fAYRZX-xD0hpeHNZ88lclxp50/s640/blogger-image-1116631301.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWAfYrY3TaBGHsR_hvEOQlVFfRKylhxxmaBJiyS2fXeEmSTZV5k_i5AWU3Zgl9rTzTrQdt5g7M2dDOCRrmIuYgD9ElkvzM09AJfhceorieFcpGWoNCr0fAYRZX-xD0hpeHNZ88lclxp50/s640/blogger-image-1116631301.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Trisha…one of my dearest and best friends!</b></span></td></tr>
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<u style="font-weight: bold;">Chicken and Chile Taco Salad</u><i> <a href="https://sites.google.com/site/foodimpressionsbyandrea/chicken-and-chile-taco-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(Click to print recipe)</a></i><br />
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<i>Preparation and cook time: 30 minutes</i><br />
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<i>Serves 4</i><br />
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Ingredients:<br />
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<li>1 pound ground chicken</li>
<li>2 cups raw <a href="http://food-impressions.blogspot.com/2015/03/tomato-basil-cauliflower-crust-pizza-17.html">cauliflower rice </a>(optional) </li>
<li>1 package of low sodium taco seasoning</li>
<li>1 small can diced green chiles</li>
<li>4 cups shredded iceberg lettuce</li>
<li>1 red bell pepper, diced</li>
<li>1 cup shredded fat free cheddar cheese</li>
<li>1 cup diced tomatoes</li>
<li>1 small can of sliced black olives</li>
<li>2 tb fresh cilantro</li>
<li>1 cup fat free/salsa</li>
<li>1 small container of plain greek yogurt</li>
<li>hot sauce (optional)</li>
<li>nachos (optional)</li>
</ul>
<div>
In a large saute pan over medium heat, cook ground chicken until cooked through. Add green chiles. Add cauliflower rice (optional) and stir. Add taco seasoning and 3/4 cup of water and stir until blended. Simmer for 10 more minutes. Set aside. Meanwhile, in a large serving platter add lettuce, red pepper, tomatoes, olives, cilantro and cheese. For salsa dressing: mix salsa and yogurt together. To plate: Add lettuce mixture and top with a scoop of ground chicken, add a dollop of salsa dressing and optional to add hot sauce and nachos.</div>
food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com0tag:blogger.com,1999:blog-5491857852641841499.post-5944629195649999592015-03-06T14:18:00.001-05:002015-03-06T23:08:56.325-05:00Cucumber Dill Salad over Roasted Salmon (17 Day Diet Friendly)<div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Cucumber Dill Salad over Roasted Salmon</b></span></td></tr>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Cucumber Dill Salad over Roasted Salmon. This is a recipe I've been making for years and years. It's one of our family favorites. I was first introduced to this recipe by our neighbors, David and Laura, from our old neighborhood. David started to really enjoy cooking and was experimenting with all of these great recipes. The best part was that he had us over quite a bit to taste test his new recipes. One of them happened to be the recipe I have for you today. I took one bite and fell in love with this dish and so did everyone else at their dinner party that night. And that was 12 years ago. I still make it often and love it just as much.</span></div>
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I typically make it during the spring and summer months because it's a light and refreshing meal. What I love most about this dish is the cucumber dill salad. It truly is the highlight of the dish. It reminds me of a tzaziki sauce, but one that is much more substantial. This cumber dill salad is so chunky and flavorful you could pick it up with a fork and eat it as a meal in itself…that's what Tyler does and that's probably why it's called a cucumber dill "salad." The recipe calls for the cucumber dill salad to go over salmon and that's how I like it best but it goes well over other types of fish or chicken.<br>
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Cucumber Dill Salad over Salmon is also 17 Day Diet friendly so that's a total bonus. The only alteration I made with this recipe is using plain greek yogurt instead of sour cream. I made the change for the sake of my diet. </div>
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So if you are looking for a light and refreshing salad, this Cucumbr Dill salad is the perfect choice. Salute to Cucumber Dill Salad over Roasted Salmon!<br>
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<span style="color: #990000;"><b><u>Cycle 1, Day 11 of 17 Day Diet Menu and Impressions:</u></b></span></div>
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<span style="color: #990000;"><b><u><br></u></b></span></div>
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<b style="color: #990000;">Morning Beverage:</b> 1 cup hot water with lemon</div>
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<b style="color: #990000;">Breakfast:</b> Greek yogurt with a cup of green tea</div>
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<span style="color: #990000;"><b>Lunch:</b> </span>A piece of <i><a href="http://food-impressions.blogspot.com/2015/03/tomato-basil-cauliflower-crust-pizza-17.html">Tomato Basil Cauliflower Crusted Pizza</a> (click for recipe) </i>and a cup of green tea</div>
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<span style="color: #990000; font-weight: bold;">Dinner: </span>Cucumber Dill Salad over Roasted Salmon, asparagus and a cup of green tea.</div>
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<span style="color: #990000;"><b><br></b></span></div>
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<b style="color: #990000;">Exercise: </b>17 minutes of leg squats</div>
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<b><span style="color: #990000;">Impressions:</span> </b>today was really good. Not only are my red shorts fitting better but so are some of my other clothes too! It's very motivating to keep going on this diet when I'm seeing positive results. I don't feel hungry and many of my cravings for things like bread or sweets are no longer there or aren't as intense. My body feels awesome and I have a lot of energy. That's what I am really liking about this diet. I can honestly say that I will continue to incorporate many of these healthy habits. I never considered myself an unhealthy eater or one who eats lots of processed foods, heck the world sees what I eat almost everyday from my food blog, but when you begin truly watching what you eat you start to see subtle bad habits... Like test tasting while you cook, or not drinking enough water. I like being more conscientious about my eating habits and let me tell you, it's contagious. The people in my life who know what I'm doing are adapting their diet to a more healthy one as well. The bigger support you have the better. The past couple of weeks haven't been super busy for me which is very unusual, so maintaining this diet so far has been pretty easy. The next few weeks will be much more challenging because of the amount of social activities we have planned... most of which include great food and wine!!! I fear I may cave even if it's just a bite or two! I've been so darn good so far and don't want to ruin it because I'm almost done with Cycle 1!!! I'll continue to report! Nate made the funniest comment tonight, he said "mom, that's like the millionth cup of green tea I've seen you drink this past week!" I laughed so hard and said "it feels like it too!" </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Cucumber Dill Salad over Roasted Salmon, </b></span><br>
<span style="color: #990000; font-size: large;"><b>17 Day Diet Friendly</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;">Cucumber Dill Salad</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Cucumbers, onion, dill, greek yogurt, and lemon juice</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>Perfect over salmon or chicken</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>A light, refreshing salad </b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigq2AWA_zGQOB2aSLMyYsPoBYAeUHwAztfuo3aHTDN5cgyt7ApOSFKE3eWbxtEHchTzUWLVWxmrQGkWd33eD2h6YjJ9wT6xwSbQd93F6as33cb6TInSwGu2Jh_vg2Aujq24SVABWm6UxKj/s640/blogger-image-1897819837.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigq2AWA_zGQOB2aSLMyYsPoBYAeUHwAztfuo3aHTDN5cgyt7ApOSFKE3eWbxtEHchTzUWLVWxmrQGkWd33eD2h6YjJ9wT6xwSbQd93F6as33cb6TInSwGu2Jh_vg2Aujq24SVABWm6UxKj/s640/blogger-image-1897819837.jpg"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: large;"><b>One of our favorite meals</b></span></td></tr>
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<u style="font-weight: bold;">Cucumber Dill Salad over Roasted Salmon</u><i> <a href="https://sites.google.com/site/foodimpressionsbyandrea/cucumber-dill-salad-over-roasted-salmon?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(Click to print recipe)</a></i><br>
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<i><b>Adapted from Wegmans</b></i><br>
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<i>Preparation and cook time: 45 minutes</i><br>
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<i>Serves 4</i><br>
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Ingredients:<br>
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<ul>
<li><span style="background-color: white; color: #323232; font-family: Arial, sans-serif;">1 seedless english cucumber, peeled, halved lengthwise, cut on bias 1/4-inch slices</span></li>
<li><span style="background-color: white; color: #323232; font-family: Arial, sans-serif;">1 1/2 tsp Kosher salt, divided</span></li>
<li><span style="background-color: white; color: #323232; font-family: Arial, sans-serif;">12 oz plain greek yogurt, sour cream either regular, light or fat free</span></li>
<li><span style="background-color: white; color: #323232; font-family: Arial, sans-serif;">2 Tbsp chopped fresh dill</span></li>
<li><span style="background-color: white; color: #323232; font-family: Arial, sans-serif;">Juice of 1 lemon (2-3 Tbsp), divided</span></li>
<li><span style="background-color: white; color: #323232; font-family: Arial, sans-serif;">1/4 small (about 1/2 lb) red onion, peeled, cut in thin, match-like sticks</span></li>
<li><span style="background-color: white; color: #323232; font-family: Arial, sans-serif;">4 salmon fillets (about 6 oz each), skinned</span></li>
<li><span style="background-color: white; color: #323232; font-family: Arial, sans-serif;">Salt and pepper</span></li>
<li><span style="background-color: white; color: #323232; font-family: Arial, sans-serif;">2 Tbsp Wegmans Basting Oil or regular olive oil, for salmon</span></li>
<li><span style="background-color: white; color: #323232; font-family: Arial, sans-serif;">5 oz spring lettuce mix</span></li>
<li><span style="background-color: white; color: #323232; font-family: Arial, sans-serif;">2 Tbsp extra-virgin olive oil</span></li>
</ul>
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<ol style="background-color: white; color: #323232; font-family: Arial, sans-serif; margin: 0px; padding: 0px 1em 1em 2em;">
<li style="margin: 0px; padding: 0px;"><strong style="margin: 0px; padding: 0px;">Make cucumber salad: </strong>Toss cucumbers with 1 tsp Kosher salt (to draw out moisture); let set 30 min. Squeeze, then drain water off. Combine cucumbers, greek yogurt or sour cream, dill, 1/2 Kosher salt, 1 Tbsp lemon juice, and red onion in large bowl; set aside. </li>
<li style="margin: 0px; padding: 0px;"><strong style="margin: 0px; padding: 0px;">Season</strong> both sides of fillets with salt and pepper; drizzle both sides with basting oil and add fresh dill. Roast salmon fillets in a 400 degree oven for 15 minutes or until golden and set aside.</li>
<li style="margin: 0px; padding: 0px;"><b style="margin: 0px; padding: 0px;">Toss</b> spring mix with olive oil, 1 Tbsp lemon juice, and salt and pepper to taste. Place fillets on greens; top with 1/3 cup of cucumber salad.</li>
</ol>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com1tag:blogger.com,1999:blog-5491857852641841499.post-78325078039164927082015-03-05T23:47:00.000-05:002015-03-05T23:47:58.093-05:00WNY Local Restaurant Week, March 9-15, 2015<div class="separator" style="clear: both;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #bf9000; font-size: large;"><b>WNY Local Restaurant Week!</b></span></td></tr>
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It's that time of year again...Local Restaurant Week! Twice a year Local Restuarant Week (LRW) showcases independently owned restaurants in Western New York. This highly anticipated foodie event encourages patrons to dine out at any of the 200 participating restaurants during the week of March 9th - 15th. LRW celebrates our areas expansive culinary talent and diversity. There are a mecca of top notch chefs in WNY and this is the perfect opportunity to taste test their culinary efforts. Participating restaurants create a special menu for the event and feature dishes that start at just $20.15! And that price typically includes a first course, main entree and dessert, and some even offer a glass of wine. Talk about cheap eats!<br />
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LRW is one of my favorite food events in Western New York. I try to dine out as much as I can that week to take advantage of sampling great food at great prices. I already have reservations booked at a few restaurants, with the first one being Ristorante Lombardo. I can't wait to "<i>feed my curiosity</i>" and share my food impressions. <br />
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<div style="text-align: center;">
"<i>Think social and eat local</i>" by dining out at one of the participating restaurants during the week of March 9-15th, 2015. </div>
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<i><b><span style="color: #bf9000;"><a href="http://www.localrestaurantweek.com/">For a complete listing of LRW restaurants and their menus click here.</a></span></b></i></div>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com0tag:blogger.com,1999:blog-5491857852641841499.post-61246557674759996852015-03-04T21:29:00.000-05:002015-03-04T22:13:31.720-05:00Tomato Basil "Cauliflower Crust" Pizza (17 Day Friendly)<div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Tomato Basil Cauliflower Crust Pizza</b></span></td></tr>
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I always wondered what cauliflower pizza tasted like. And I don't mean the kind that's a traditional dough crust with cauliflower as a topping. I mean the kind where the crust is made with cauliflower! Sounds crazy right? Well call me crazy because I made it for dinner tonight! My Italian Grandmother who made incredible homemade pizza is probably turning over in her grave right now because I made cauliflower pizza crust. Sorry Grandma. Maybe she'll forgive me since I'm still on the 17 Day Diet and can't have breads. I was craving pizza and the only way I was going to be able to eat pizza is if I tried making pizza with cauliflower crust. So I made Tomato Basil Cauliflower Crust Pizza. Well I'd like to share with you my impressions of this recipe….pretty darn good! Who in the world ever came up with this crafty little recipe? I'd like to thank this person! It's delicious and it satisfied my craving for pizza without the extra carbs and calories, and for anyone who eats a gluten free diet this is a perfect solution. Now don't get me wrong, it doesn't taste like you're biting into thick slice of sicilian pizza. But it does taste like you are biting into some type of pizza. Dave thought it was really good, but thought it was a stretch to call it pizza. Zachary and Tyler had a couple of pieces and liked it but they prefer real pizza, who doesn't though, right?<br />
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Surprisingly, making this crust was pretty easy. You rice the cauliflower with a blender, mix it with an egg and mozzarella cheese, then spread it on a round pizza tin and bake for 15 minutes. That's it! I wanted to keep my recipe simple so I just added cherry tomatoes, fat free shredded mozzarella cheese and fresh basil. I will make this again and experiment with different toppings. You could really add any topping that you would put on top of your traditional pizza, so be creative. The one thing I would change next time is the amount of cheese I added to the top. Since the crust has one cup of cheese mixed into it, adding another cup or two on top makes for a heavy cheese flavor. Plus, I used fat free cheese so that helped as far as reducing the amount of calories. So if you're not using fat free cheese you will add on extra fat which in my opinion defeats the purpose of a cauliflower crust to begin with. I've also read reviews where people said if you don't strain the excess water after the cauliflower is microwaved, it will result in a mushy watery crust. So make sure to do that step for a crispy crust.<br />
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Since I am still on Cycle 1, Day 10 of the 17 Day Diet, I have to significantly reduce my carb intake so making a pizza like this curbed those cravings. It's amazing to think a little head cauliflower can be so many things….<i><a href="http://food-impressions.blogspot.com/search/label/Mashed%20Cauliflower"><span style="color: #38761d;">mashed cauliflower</span></a> and <a href="http://food-impressions.blogspot.com/search/label/Stuffed%20Pepper%20with%20Turkey%20and%20Cauliflower%20Rice%20%2817%20Day%20Diet%20Friendly%29"><span style="color: #38761d;">rice cauliflower</span></a></i> <i>(Click for recipes) </i>are two that I've made so far and I'm glad to add cauliflower crust to the list! Next I want to try couscous cauliflower so stay tuned for that one.<br />
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Salute to Tomato Bail Cauliflower Crust Pizza and amazing alternative to traditional carbilicious pizza!<br />
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<span style="color: #990000;"><b><u>Cycle 1, Day 10 of the 17 Day Diet Menu and Impressions</u></b></span></div>
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<span style="color: #990000;"><b><u><br /></u></b></span></div>
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<b style="color: #990000;">Morning Beverage: </b>2 cups hot water with lemon</div>
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<b style="color: #990000;">Breakfast:</b> Greek yogurt with blueberries and a cup of green tea</div>
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<b style="color: #990000;">Lunch:</b> 2 pieces of egg casserole</div>
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<b style="color: #990000;">Dinner: </b>Tomato Basil Cauliflower Crusted Pizza and a mesclun salad with olive oil and fresh lemon. A cup of green tea</div>
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<b style="color: #990000;">Exercise: </b>17 minutes of leg squats</div>
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<b style="color: #990000;">Impressions:</b> I tried on my red shorts again this morning because was so happy about how they fit 24 hors prior. I was hoping they would be even looser today…no such luck…but the same as yesterday so that's good. I wore a black skirt to work today and it seemed to fit better than it had in the past so that was also a good sign. Dave gave me his hug/squeeze tests this morning and he said yep, you are getting slimmer by the day. Food for breakfast and lunch were the same as yesterday because I didn't prep/plan ahead of time. Planning meals ahead of time is crucial to help with your satisfaction of each meal. Luckily I was really busy at work today so eating blah wasn't that big of a deal. I didn't crave any snacks today. In fact I really haven't been hungry on this diet…it's not that I'm eating any less than I was before the diet…it's that what I'm consistently eating is different. The past three days I haven't had much going on so that helps being able to stick to the diet. I have a ton of social events coming up this weekend and all throughout next week. One being Local Restaurant Week!!! Our dear friends Tom and Christa spearhead the event here in Western New York and we always dine out 2-3 times during the event. My motto next week will be "I think I can, I think I can!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv96utn-liB-_AbU6YEjg1seH4aKumS3m3VOOn4BiMAgtZdvxV5AN_qPyiX60voBbPf5OgtWgKvyuOvzFafKWdOjOJInOp4R4mlSzEcUwt_3rBfa5z-VZMgAps4bxFTPfnb8EEowaibqJ0/s640/blogger-image--1933512194.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv96utn-liB-_AbU6YEjg1seH4aKumS3m3VOOn4BiMAgtZdvxV5AN_qPyiX60voBbPf5OgtWgKvyuOvzFafKWdOjOJInOp4R4mlSzEcUwt_3rBfa5z-VZMgAps4bxFTPfnb8EEowaibqJ0/s640/blogger-image--1933512194.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>A cauliflower crust! Unbelievably good!</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYirypQvKtWk8GCmvcmWk1-KON7xOIe0h-Im4j8VHsW_K9N3t7FQyGhxJolVoUpthxy8DYPuE6oSf1BJ6vqxhyeUZ6D6mR-PsayKcigx0h_ZsQ3rj-3TaPh6AIur7rvA0cMXzG0x93noN/s640/blogger-image-2075495534.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYirypQvKtWk8GCmvcmWk1-KON7xOIe0h-Im4j8VHsW_K9N3t7FQyGhxJolVoUpthxy8DYPuE6oSf1BJ6vqxhyeUZ6D6mR-PsayKcigx0h_ZsQ3rj-3TaPh6AIur7rvA0cMXzG0x93noN/s640/blogger-image-2075495534.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>17 Day Diet Friendly, low carb, low calorie and gluten free</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5nuEqFCEDosXJx2qegl6Sl0eHo0pI8S6aKY1TeWcqIxEm1bowVgbsGXqGZJugn3IJFG9Ac9IS2OS91BcYOUwHnUBoWzd8w8QOzK9rIw7vrdfJnpSPvJKtkyLCWPMTgYasliXwbWHjFFx/s640/blogger-image-1987675649.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5nuEqFCEDosXJx2qegl6Sl0eHo0pI8S6aKY1TeWcqIxEm1bowVgbsGXqGZJugn3IJFG9Ac9IS2OS91BcYOUwHnUBoWzd8w8QOzK9rIw7vrdfJnpSPvJKtkyLCWPMTgYasliXwbWHjFFx/s640/blogger-image-1987675649.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>It all starts with a head of cauliflower </b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLXuuztzsdMQHpD0Dre1e5piqHWLzrHmI_QeSYk7iAtb_lw0hQ6JV6QCd1Jk7aL6QhyphenhyphenDF6JB7wk59KFd_W-5PTcZOlW2xY1vU9LeRwKL8OULk5WwaCyzRhvENw25alfFShr-y4KHOU8HB/s640/blogger-image--1222439185.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLXuuztzsdMQHpD0Dre1e5piqHWLzrHmI_QeSYk7iAtb_lw0hQ6JV6QCd1Jk7aL6QhyphenhyphenDF6JB7wk59KFd_W-5PTcZOlW2xY1vU9LeRwKL8OULk5WwaCyzRhvENw25alfFShr-y4KHOU8HB/s640/blogger-image--1222439185.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Rice the cauliflower in a blender or grater</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8qmM162ibFPGzQzFEpbH9a0OgiiDZVaxmHfMdTcv8iq6gBYz_vMsXCOwVEQHcwkitZojSr5yBkO7WjrUjaa7QbgJrPWUkgOd0HltndUaRo1hCgWxaP_-e2MEvMmGlMhdSt-eY-h87hEL/s640/blogger-image-1251416326.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8qmM162ibFPGzQzFEpbH9a0OgiiDZVaxmHfMdTcv8iq6gBYz_vMsXCOwVEQHcwkitZojSr5yBkO7WjrUjaa7QbgJrPWUkgOd0HltndUaRo1hCgWxaP_-e2MEvMmGlMhdSt-eY-h87hEL/s640/blogger-image-1251416326.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>It will look like this when it's riced</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoaQI-m7ETJkt9Qoj5O-g8yRfgQJ56rqBbtP_EVmfIRKStpex5m8cLBjZdotV0a5qKUL5JLQrWhBofCXxH_uRfUNv9M_n_V0QZM8JJuYEcNYGPuIYsQmISj60nhXWulJ_1tBv7BkZL4bB/s640/blogger-image--655445021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoaQI-m7ETJkt9Qoj5O-g8yRfgQJ56rqBbtP_EVmfIRKStpex5m8cLBjZdotV0a5qKUL5JLQrWhBofCXxH_uRfUNv9M_n_V0QZM8JJuYEcNYGPuIYsQmISj60nhXWulJ_1tBv7BkZL4bB/s640/blogger-image--655445021.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Mix the cauliflower, fat free mozzarella and egg</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Shape into a flat round crust and bake</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Just out of the oven, now to add toppings</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjws8QyMzwsvmD5sofoeHugglnCaISmhO2EfLgwY8WDSpQJ00LgscmX5OfamlJR-7_WraKyBt1RNJn5E-lxkhGy2PUpFOg3tog5Cb5BT4Lm4DMFDmeoL2TL8EEaif0i_YCiRLqv2xsDYMSN/s640/blogger-image-1759893098.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjws8QyMzwsvmD5sofoeHugglnCaISmhO2EfLgwY8WDSpQJ00LgscmX5OfamlJR-7_WraKyBt1RNJn5E-lxkhGy2PUpFOg3tog5Cb5BT4Lm4DMFDmeoL2TL8EEaif0i_YCiRLqv2xsDYMSN/s640/blogger-image-1759893098.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>How delicious does this look?</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Cauliflower Crust Pizza</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9nzHf55yuYk7HaZNh8aZtwRtXCh1swxV3Ac84wM3mDqvQmmXe8PYKJABNvEN4sRaaTjt-itidX23ABgDzm-vQhqs8YTbz0ymVpmffTMH5cN2JZVre9Jcy22ORaWRXZJ-edcz2yvZvfnS/s640/blogger-image--1587605383.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9nzHf55yuYk7HaZNh8aZtwRtXCh1swxV3Ac84wM3mDqvQmmXe8PYKJABNvEN4sRaaTjt-itidX23ABgDzm-vQhqs8YTbz0ymVpmffTMH5cN2JZVre9Jcy22ORaWRXZJ-edcz2yvZvfnS/s640/blogger-image--1587605383.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Tomato Basil Cauliflower Crust Pizza</b></span></td></tr>
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<b><u>Tomato Basil Cauliflower Crust Pizza: </u></b><i><a href="https://sites.google.com/site/foodimpressionsbyandrea/tomato-basil-cauliflower-crusted-pizza?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(Click to print recipe)</a></i><br />
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<i><b>Adapted from Paula Dean</b></i><br />
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<i>Preparation and cook time: 45 minutes</i><br />
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<i>Serves 4</i><br />
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Ingredients:<br />
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<li style="border: 0px; box-sizing: border-box; list-style: none inside url(http://www.pauladeen.com/skin/frontend/rwd/pdn/images/list-img-ingredients.png); margin: 0px; outline: 0px; padding: 0px;">2 cups cauliflower, grated (about 1/2 a large head)</li>
<li style="border: 0px; box-sizing: border-box; list-style: none inside url(http://www.pauladeen.com/skin/frontend/rwd/pdn/images/list-img-ingredients.png); margin: 10px 0px 0px; outline: 0px; padding: 0px;">1 large egg, lightly beaten</li>
<li style="border: 0px; box-sizing: border-box; list-style: none inside url(http://www.pauladeen.com/skin/frontend/rwd/pdn/images/list-img-ingredients.png); margin: 10px 0px 0px; outline: 0px; padding: 0px;">2 cups fat free mozzarella, shredded and divided</li>
<li style="border: 0px; box-sizing: border-box; list-style: none inside url(http://www.pauladeen.com/skin/frontend/rwd/pdn/images/list-img-ingredients.png); margin: 10px 0px 0px; outline: 0px; padding: 0px;">1 cup grape tomatoes, sliced in half</li>
<li style="border: 0px; box-sizing: border-box; list-style: none inside url(http://www.pauladeen.com/skin/frontend/rwd/pdn/images/list-img-ingredients.png); margin: 10px 0px 0px; outline: 0px; padding: 0px;">1/4 cup basil leaves, for garnish</li>
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Heat oven to 425°. Line a rimmed baking sheet with parchment paper.</div>
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Grate the cauliflower using a blander or box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 5 minutes, or until soften. Remove and let cool and * important step - strain as much liquid as you can from the cauliflower. Mix in the egg, 1 cup mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 15 minutes, or until golden.</div>
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Top the pizza with remaining mozzarella and cherry tomatoes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.</div>
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<br />food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com4tag:blogger.com,1999:blog-5491857852641841499.post-37874358077410578712015-03-03T17:49:00.002-05:002015-03-03T21:47:26.937-05:00Turkey Meatball Parmesan over Portobello Mushrooms (17 DayDiet Friendly)<div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Turkey Meatballs Parmesan over Portobello Mushrooms</b></span></td></tr>
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Whether you are on a diet or not, you will love, love , love this recipe! I made Turkey Meatball Parmesan over Portobello Mushrooms! Dave and the boys ate every last bite and kept saying oh my gosh this is soooo good! I really wanted to make turkey meatballs over zoodles <a href="http://food-impressions.blogspot.com/search/label/Garlic%20and%20Olive%20Oil%20Zoodles"><i>(zucchini noodles)</i></a> but zucchini isn't on the approved food list for Cycle 1 of the 17 Day Diet. So I'll just have to wait til Cycle 2 for my zoodles. So I kept thinking what would go good with turkey meatballs? Then it came to me…they would go amazing over big, beefy, juicy portobello mushrooms caps. Then I thought turkey meatballs on top of portobello mushroom caps wouldn't be enough…it needed more. So I then I thought to add tomato sauce and mozzarella cheese over the top. Then I'd bake it so the cheese would melt and make it all ooey-gooey. Genius idea, right? And way better than Turkey meatballs over Zoodles! I'm getting hungry just writing about this killer good dish.<br />
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This recipe is very easy to make but it involves quite a few steps. So the preparation and cook time is about an hour. Trust me, the results of this dish were well worth the effort it takes. I made this as a weeknight meal so it can be done if you are not in a rush. We all ate the mushrooms except Tyler, he despises any type of mushrooms. I give him credit because every time I make mushrooms he will give them a try but can't muster up a liking of them. I think it's a texture thing for him. When I was baking the portobello mushroom caps he looked at them with his eyes wide opened and said "Are you trying to make me have nightmares tonight?" So instead of mushrooms for Tyler, I put the meatballs and cheese over a top of crusty italian bread. He loved it. So if you have a mushroom hater too, simply use bread in place of it.<br />
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We were all stuffed when we finished this meal....stuffed like we had just eaten a giant bowl of spaghetti and meatballs or a feast on Thanksgiving. I made pretty sizeable meatballs so that's where the heartiness factor kicked in. Don't make puny little meatballs, make them giant like I did. And the best part of this hearty meal is that it's 17 Day Diet friendly! I'm telling you, after you make and eat it you'd never in a million years think it was low-carb and low-calorie. With some of the meals I've been making on this diet I've said they are guilt free foods so serve yourself 2 or 3 helpings. Well not with this meal, I mean you could, but you wouldn't want to because his dish is that filling. A diet recipe that fills you up?! You don't see that too often.<br />
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Turkey Meatball Parmesan over Portobello Mushrooms the perfect 17 Day Diet meal! Salute to a delicious satisfying low carb, low calorie meal where you won't need a second helping!<br />
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<span style="color: #990000;"><b><u>Cycle 1, Day 8 of the 17 Day Diet: Menu and Impressions</u></b></span></div>
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<b>Morning Beverage:</b> Hot water with fresh lemon. </div>
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<b>Breakfast:</b> Non fat Greek yogurt with fresh blueberries and a cup of green tea.</div>
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<b>Lunch:</b> 2 pieces of Turkey, Spinach, Cheddar Egg Casserole (super delicious) and a cup of green tea.</div>
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<b>Snack: </b>I cup of strawberries, before 2:00 pm of course.</div>
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<b>Dinner: </b>Turkey Meatballs Parmesan over Portobello Mushrooms, a cup of green tea.</div>
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<b>Exercise:</b> Unfortunately none, no excuse, I was simply too lazy.</div>
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<b>Impressions:</b> So last Saturday was my toughest day but today was my best day so far! I am happy to report that those little red Old Navy shorts are getting loser on me! Yippie!!! I can't tell you how happy I am that these shorts finally fit me better. Trust me, they aren't falling off or anything but there is more give on the sides. For those of you who have been following me know that I am not weighing myself on the scale…I am using these shorts as my scale. Dave's squeeze of my body is another weight scale of mine! So within one week, I've already lost weight and I feel great. I wish I could tell you how much I lost…maybe after the 17 days I'll weigh myself. I am still really enjoying the hot water first thing in the morning. Dave loves it too…it's so nice when a loved one joins in on your healthy habits! He's also loving my recipes. Knowing him, he'll loose more weight than me and he's not even tying! Ugh! As far as exercise, I haven't been so good. I blame it on this lousy weather. My dear friends Christa, who I'm going to Florida with, made my <i><a href="http://food-impressions.blogspot.com/search/label/Hearty%20Cabbage%20Soup">Hearty Cabbage Soup recipe (click for recipe)</a>.</i> She sent me a text picture of the soup she made and said "Andrea, you are killing me with the 17 Day Diet. I figure I am going to the beach with you so I better eat some of the things you are making!"Nothing is better motivation than to have support from your friends. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Turkey Meatball Parmesan over Portobello Mushrooms</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>You'd never guess it was 17 Day Diet Friendly!</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Bake 12 Extra Large Turkey Meatballs</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAVuF7fr2Fq8ShY4GSSmZJgN5ANqyZ85EXO-N634e7paxuwPKE8PD0DeH9utAN8nG67xrZtoUXL5vENdBFnv6Lu14jijelYMEMZQCHiQr5qX8vqaU0rHE8eknrstX3kp4cS85v55BN9cf/s640/blogger-image--1749199128.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAVuF7fr2Fq8ShY4GSSmZJgN5ANqyZ85EXO-N634e7paxuwPKE8PD0DeH9utAN8nG67xrZtoUXL5vENdBFnv6Lu14jijelYMEMZQCHiQr5qX8vqaU0rHE8eknrstX3kp4cS85v55BN9cf/s640/blogger-image--1749199128.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Bake 6 Extra Large Portobello Mushroom Caps with Olive Oil for 10 minutes or so.</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3_lWhuHuBlYnnNLvMQb278-CyFuXMX68iIp_G0v3nqKrklkeBO47h4oFIW13DGrhfEWUoF3-t2XnP3LhrYxiM2P71CkaNioR9NWMiE0h7ZDyxembDuzok6PYOPUquDY1lhMH5DdrnKMc/s640/blogger-image-904059035.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3_lWhuHuBlYnnNLvMQb278-CyFuXMX68iIp_G0v3nqKrklkeBO47h4oFIW13DGrhfEWUoF3-t2XnP3LhrYxiM2P71CkaNioR9NWMiE0h7ZDyxembDuzok6PYOPUquDY1lhMH5DdrnKMc/s640/blogger-image-904059035.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Add Baked Meatballs to Tomato Sauce, sugar free of course!</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqU9QXxAtpn5JF1MdRpuIWR13KDjsYdkRKrqNIKsbk27vVwKwWV3n-YtzV8KzPuCTQ87da6VRtaE0fXVpItZr-H5fxwCPd7YJNUotk_4H6g79kZoYcV_fsuzLFcp-xQCxIQb96jSaSwTST/s640/blogger-image-2098604316.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqU9QXxAtpn5JF1MdRpuIWR13KDjsYdkRKrqNIKsbk27vVwKwWV3n-YtzV8KzPuCTQ87da6VRtaE0fXVpItZr-H5fxwCPd7YJNUotk_4H6g79kZoYcV_fsuzLFcp-xQCxIQb96jSaSwTST/s640/blogger-image-2098604316.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Assemble and Bake for 10 minutes until cheese melts, fat free cheese of course!</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGk19a3Omy7DbSapwW55MoUizsnfa9RqEbD-FBiGpRYgEZ2b64BBEeL9PVp5o9CxcYgul7siNJeMIpWVYs83Abe8f0WlGIMePjaAsZ5Ay4vsi0DJ2H4DTvE9WCPvoZr2-ClRht8NYCi1Z/s640/blogger-image--1926475431.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGk19a3Omy7DbSapwW55MoUizsnfa9RqEbD-FBiGpRYgEZ2b64BBEeL9PVp5o9CxcYgul7siNJeMIpWVYs83Abe8f0WlGIMePjaAsZ5Ay4vsi0DJ2H4DTvE9WCPvoZr2-ClRht8NYCi1Z/s640/blogger-image--1926475431.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Just out of the oven! Delicious, hearty and healthy!</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsLSVhJFFoKh_nKpvv0H9FsX1jranILPOvas-HPPgoagsgJU2KwOat78206BXZemMmC0bTtX-6TWiIltDKlVX40lrU-3I9OvGWUQxOcrIjOeBnwQ4P4Z-_Bfiod5zxJp_nMh0veobk5BH/s640/blogger-image--108072819.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsLSVhJFFoKh_nKpvv0H9FsX1jranILPOvas-HPPgoagsgJU2KwOat78206BXZemMmC0bTtX-6TWiIltDKlVX40lrU-3I9OvGWUQxOcrIjOeBnwQ4P4Z-_Bfiod5zxJp_nMh0veobk5BH/s640/blogger-image--108072819.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>You won't need seconds, this dish is so filling!</b></span></td></tr>
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<u style="font-weight: bold;">Turkey Meatball Parmesan over Portobello Mushrooms</u>: <i><a href="https://sites.google.com/site/foodimpressionsbyandrea/turkey-meatballs-parmesan-over-portobello-mushrooms?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(Click to print recipe)</a></i><br />
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<i>Preparation and cook time: 1 hour</i><br />
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<i>Serves 6</i><br />
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Ingredients:<br />
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<li>2 pounds of lean ground turkey</li>
<li>2 eggs</li>
<li>1 t oregano</li>
<li>1 t basil</li>
<li>1 t parsley</li>
<li>salt n pepper</li>
<li>6 large portobello mushrooms, cleaned</li>
<li>olive oil</li>
<li>1 28 oz can crushed tomatoes, no sugar added</li>
<li>1 14 oz can diced tomatoes, no sugar added</li>
<li>8 basil leaves, shredded</li>
<li>4 oz fat free mozzarella cheese, shredded</li>
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For turkey meatballs: In a bowl mix ground turkey, eggs, oregano, basil, parsley and salt n pepper together. Make 12 large meatballs and set on a cookie sheet lined with foil. Bake for 15 minutes in a 375 degree oven. When meatballs done in oven place them in saucepan with the sauce to simmer for 10 minutes or so.</div>
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For portobello mushrooms: Drizzle olive oil and salt n pepper over mushrooms and set on a cookie sheet lined with foil. Bake in the oven for 15 minutes in a 375 degree oven. Set aside when done.</div>
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For sauce: In a large saute pan add crushed tomatoes, diced tomatoes, shredded basil and salt n pepper, stir and let heat on medium to low heat.</div>
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For assembly: Add 2 meatballs to portobello mushroom caps, add a heaping spoonful of tomato sauce over the top and then add shredded mozzarella to the top. Bake in oven for 5-10 minutes until cheese melts. Eat and enjoy!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qO0vlOpSpKaad99K99Y5uAu76UsRKsKoeAPzMCtQPMnb1khrZRblR3tEbM7H3QvNtasM5f1XvtqumiQ3Jid_lNfOCvLwWX4qPG3qBaWzYlKy4Ikdkzn22xk0nrZNbMvXDKEoOm1SABWZ/s640/blogger-image-760054304.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qO0vlOpSpKaad99K99Y5uAu76UsRKsKoeAPzMCtQPMnb1khrZRblR3tEbM7H3QvNtasM5f1XvtqumiQ3Jid_lNfOCvLwWX4qPG3qBaWzYlKy4Ikdkzn22xk0nrZNbMvXDKEoOm1SABWZ/s640/blogger-image-760054304.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Breakfast: Greek yogurt mixed with fresh blueberries</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9eTTzi5Pv9y1yP4NfTmgecc8vqgGDkGkvydP8O5aBVSTNJeSNdQxWZZtSbbkZ5H-WUJh_ytBY9SrA4i-h6lrfztsGDgSdDLxweCHg4_i8T6jm_7ChifumaRCep9GbKE_IQQg8BYgKIfA/s640/blogger-image--1274630600.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9eTTzi5Pv9y1yP4NfTmgecc8vqgGDkGkvydP8O5aBVSTNJeSNdQxWZZtSbbkZ5H-WUJh_ytBY9SrA4i-h6lrfztsGDgSdDLxweCHg4_i8T6jm_7ChifumaRCep9GbKE_IQQg8BYgKIfA/s640/blogger-image--1274630600.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Lunch: Turkey Sausage, spinach and fat free cheddar cheese egg casserole. </b></span></td></tr>
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food-impressionshttp://www.blogger.com/profile/04086962735853351774noreply@blogger.com2tag:blogger.com,1999:blog-5491857852641841499.post-329542012261128052015-03-02T22:56:00.001-05:002015-03-02T22:56:27.768-05:00Our Favorite Banana Bread Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9o1hyRGazadfb7j3i50Rp-tH2GM5Ph_6g_g8irM1osFAuexynLj7yccNH-T9cWGu71jxZIzHgtAlIDPWfVhRIy1l1eS9gek8-oWGteTacjmvGvuCon-YuOJWkpqAu_bxWGwUrkNpZHFr/s640/blogger-image-2129560945.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9o1hyRGazadfb7j3i50Rp-tH2GM5Ph_6g_g8irM1osFAuexynLj7yccNH-T9cWGu71jxZIzHgtAlIDPWfVhRIy1l1eS9gek8-oWGteTacjmvGvuCon-YuOJWkpqAu_bxWGwUrkNpZHFr/s640/blogger-image-2129560945.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Our favorite Banana Bread Recipe</b></span></td></tr>
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I know this past week has been all about my 17 Day Diet and all of these low-carb, low-fat recipes. Don't worry this post has nothing to do with my diet! In case you've wondered, I'm not just making all healthy diet-y types of food on this 17 Day Challenge. I'm still making things like Rice Krispy Treats, Artisan Bread and the recipe I have for you today, Our Favorite Banana Bread; Sadly I just can't eat them! Just because I'm on this diet doesn't mean Dave and the boys have to be on it too. Don't get me wrong, they actually love the recipes I've been making and have even taken on some healthy habits from it, but they can still eat carbalicious foods that I can't. So the foodie mom and wife that I am, I've continued to make desserts, rice and pasta for them. Trust me, it hasn't been easy cooking foods that I can't eat and it's been even harder watching them indulge in the foods I can't eat. Heck, blogging about it isn't an easier either! So onto making Our Favorite Banana Bread Recipe….which I can't eat!<br />
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Bananas are one of the boys' favorite fruits so when I buy them I always make sure to buy extra. And I always save some on the side to make banana bread. This is a recipe posting to my blog because I've been making this recipe for the past 20 years. I actually have it memorized. The boys think it's the best banana bread ever, so I want to document it for them so the'll always have it. There are so many different banana bread recipes out there... The one I use is from the Better Homes and Gardens Cookbook. I doubt I'll ever veer from this one because it's that good. It's incredibly moist, flavorful, and just has this good old fashioned taste. When I know I'm going to make banana bread I always allow the bananas to sit on the counter to over ripen. In our household we call over ripened bananas "rotten." The boys know if they see rotten bananas in the fruit basket, mom's make'n banana bread! In fact, I only make banana bread if my bananas are overly ripe because the riper they are the sweeter they are. And the sweeter they are the more flavorful the banana bread is. </div>
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What I like most about this recipe is its simplistic ingredients. You will most likely have every ingredient you see below on hand already. So as long as you have bananas you can make this amazing homemade banana bread. And because it has simple ingredients, adding other fun ingredients like chocolate chips won't alter the overall recipe, like some would. I like adding chocolate chips, nuts, raisins or even M n M's. The boys love it when I add the extras, but I like it best plain. It's a great morning treat with coffee or tea and it's also just as good as a snack or an after dinner dessert. </div>
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So if you are looking for a good old fashioned banana bread recipe look no further. You and your family will love this recipe. I'm sure you'll find yourself turning to this recipe often. I bet it will even make its way to being your favorite banana bread recipe like it is ours. </div>
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Salute to Our Favorite Banana Bread Recipe from Better Homes and Gardens!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrF8xzF2_6N6tjFcG6hMZoP_bNA92l5cwYEhWVZrBHf5hNAgS8QLh_66GbWqcxxrAjqCoBIQpv7u3wRlgdPsJQjAVj2ORrX4XqCSgwbQsqovvvBgBfbRd0WCeib2L19NlS5y-87z2DdzE/s640/blogger-image-317943077.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrF8xzF2_6N6tjFcG6hMZoP_bNA92l5cwYEhWVZrBHf5hNAgS8QLh_66GbWqcxxrAjqCoBIQpv7u3wRlgdPsJQjAVj2ORrX4XqCSgwbQsqovvvBgBfbRd0WCeib2L19NlS5y-87z2DdzE/s640/blogger-image-317943077.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Banana Bread with Chocolate Chips</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_3HNvWzgRac6oh7Jykmgcg8gYgzZaIOdU784O12UcCtg3rKQ6DU3Uol5acCIZI013ILeSEOnpNBmp3CpiDC4XEQ37Ln5L7FGOP70VAbK46S0ED2KZfnnXAIG7PTj1D2Na6z-FdFVH_b2/s640/blogger-image-744409116.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_3HNvWzgRac6oh7Jykmgcg8gYgzZaIOdU784O12UcCtg3rKQ6DU3Uol5acCIZI013ILeSEOnpNBmp3CpiDC4XEQ37Ln5L7FGOP70VAbK46S0ED2KZfnnXAIG7PTj1D2Na6z-FdFVH_b2/s640/blogger-image-744409116.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Moist and delicious</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdB0qE1XXlUcuZUP4CJE2UYeYrhCzhWV3R14kvn2VwDbCLEglJkc6TNubCDU0P6AmSnGY7oQA7WMsoTtUah8MC2G75oOAeab9HEqQGglDJ8oKP52UPocyD4Lef8GFAFPOVLojGBKZUMfB/s640/blogger-image--1709570441.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdB0qE1XXlUcuZUP4CJE2UYeYrhCzhWV3R14kvn2VwDbCLEglJkc6TNubCDU0P6AmSnGY7oQA7WMsoTtUah8MC2G75oOAeab9HEqQGglDJ8oKP52UPocyD4Lef8GFAFPOVLojGBKZUMfB/s640/blogger-image--1709570441.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Eat it for breakfast, as a snack or for dessert</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJood2VcCjlbz3ASjFK524V_vbfLll7vEnUKA8djiU2tw0PKEE84O23CJni4lySyztEjS2c8a36t_2IuqrsBcmVmHJJoR-sOlIBPjzVLamZap0siwVyEbCvflQa1JFzwJnzaQewfLo8sxJ/s640/blogger-image--991118109.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJood2VcCjlbz3ASjFK524V_vbfLll7vEnUKA8djiU2tw0PKEE84O23CJni4lySyztEjS2c8a36t_2IuqrsBcmVmHJJoR-sOlIBPjzVLamZap0siwVyEbCvflQa1JFzwJnzaQewfLo8sxJ/s640/blogger-image--991118109.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>So easy to make</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQvT2QMB9J0dCbGX7jQcnHVwUi6iLT-V3dGwDpDobXU15DbEw7W3LExFbhtYslWLr413JC5qpuzFQwt4LqBgrXOk0rgKsmLwtABvBe0gdD9HTEDsgi-aSc9vNyD-1747O0Xa1U3Q6X5BV/s640/blogger-image--1651874278.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQvT2QMB9J0dCbGX7jQcnHVwUi6iLT-V3dGwDpDobXU15DbEw7W3LExFbhtYslWLr413JC5qpuzFQwt4LqBgrXOk0rgKsmLwtABvBe0gdD9HTEDsgi-aSc9vNyD-1747O0Xa1U3Q6X5BV/s640/blogger-image--1651874278.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Here is the BH & G recipe</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOBMfC2lgP4c_M7CGVz_7hX9WHmUgxO2TQ_7GlLT-js66scCUpQTwA2Ny0lp68l0-3tKImOzNlgwxfVOmbeugdowU36UpCimhQj_LSYoMzZ5_qqadG62_tp_4ib4z6ZIGq0F_uxtrMpOt/s640/blogger-image--173719631.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOBMfC2lgP4c_M7CGVz_7hX9WHmUgxO2TQ_7GlLT-js66scCUpQTwA2Ny0lp68l0-3tKImOzNlgwxfVOmbeugdowU36UpCimhQj_LSYoMzZ5_qqadG62_tp_4ib4z6ZIGq0F_uxtrMpOt/s640/blogger-image--173719631.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Nate's food hack: wrap banana stems in saran wrap so they keep longer</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwddTPqQ92PV0Dz3sff7dkCtWHoY0kvIocwByVgP4e2vrB5uKqSB7OsPLTf76X2gnV_5wpaPL5eJyOSs_VEKVhylWCgwM1J8Zm_jOyutalc7j5x5CqUuv0-xGmNlw1_OdG6_AMf1PqUdnW/s640/blogger-image--1283594290.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwddTPqQ92PV0Dz3sff7dkCtWHoY0kvIocwByVgP4e2vrB5uKqSB7OsPLTf76X2gnV_5wpaPL5eJyOSs_VEKVhylWCgwM1J8Zm_jOyutalc7j5x5CqUuv0-xGmNlw1_OdG6_AMf1PqUdnW/s640/blogger-image--1283594290.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-size: large;"><b>Tyler and Zachary are so excited I made banana bread!</b></span></td></tr>
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<u style="font-weight: bold;">Banana Bread:</u><i> <a href="https://sites.google.com/site/foodimpressionsbyandrea/our-favorite-banana-bread?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(click to print recipe)</a></i><br />
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<i><b>Taken from Better Homes and Gardens Cookbook</b></i><br />
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<i>Preparation and cook time: 1 hour and 5 minutes</i><br />
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<i>Makes 1 loaf</i><br />
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Ingredients:<br />
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<li>1 1/2 cups flour</li>
<li>1 1/2 t baking powder</li>
<li>1/4 t baking soda</li>
<li>1/4 t cinnamon</li>
<li>1 egg</li>
<li>3 mashed bananas</li>
<li>3/4 cup sugar</li>
<li>1/4 cup olive oil</li>
<li>1 t shredded lemon peel (optional, I don't use)</li>
<li>1/2 cup chopped nuts, chocolate chips, or raisons (optional)</li>
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Grease the bottom and 1/2 inch up the sides of an 8x4x2 inch loaf pan; set aside. In a medium mixing bowl combine flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of the dry mixture and set aside. In another bowl combine egg, bananas, sugar, oil and lemon peel if desired. Add egg mixture all at once to dry mixture. Stir until moistened, batter should be lumpy. Fold in nuts if desired. Spoon batter into the prepared pan. Bake in a 350 degree oven 50-55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan and cool on rack.</div>
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