tag:blogger.com,1999:blog-34344089283658178842024-03-05T21:33:50.209-06:00Foodie & FabulousFood•ie: a person keenly interested in food, especially in eating or cooking.
Fab•u•lous: exceptionally good or marvelous; superb.
edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-3434408928365817884.post-71394476557786843302016-02-29T09:46:00.000-06:002016-02-29T11:28:36.595-06:00Lemon Blueberry Cupcakes with Blueberry Cream Cheese Frosting (and some Big Real Life News!!)Good morning and Happy Leap Day! :) There's been so much going on over the past few months, guys, and I may need to take a break from blogging...keep reading to find out why!<br />
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<a name='more'></a>Okay. Here goes. *Deep Breath * Dramatic pause for effect*<br />
<br />
<b><u><i>I AM LAUNCHING MY CUPCAKE BUSINESS!</i></u></b>
AHHHHHH!! I'm excited and anxious and freaking out a little...but I
believe that wonderful things are coming. The first thing coming,
though, is a lengthy blog post, so hang with me if you can (or skip to
the end for the cupcakes!) <br />
<br />
This all started several months ago, when I decided that I was tired of having only enough money to pay my bills and nothing more. As I've mentioned several times before, I absolutely love my job, but I definitely didn't get into it for the money. I have been promoted as far as I can go without pursuing a position in administration (in which I have no interest), so in order to get some supplemental income, I knew I would need to find another job.<br />
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I've worked in retail before and knew that it would be an easy option to return to, but the idea of leaving work from 8-5 to go to work from 6-10 was as unappealing as they come. Plus, for the hours that I'd be working, I didn't know if I could mentally justify the amount of time and effort I'd be putting in to get $8.00 - $10.00 an hour a few nights a week. Worth it? Not for me--at least not at this time.<span id="goog_1162709105"></span><span id="goog_1162709106"></span><br />
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So...I went back to the drawing board and started thinking of skills I have that I could monetize. I mentally scrolled through my list of gifts--fashion and personal styling? Perhaps. Hmm...music? Guitar or voice lessons? Maybe! What else, though?<br />
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For years now, friends and family have suggested (and sometimes demanded, ha), that I sell my desserts for profit. Especially back when I was a beginning baker, I balked at the idea due to lack of experience, time constraints, and feeling guilty and uncomfortable about making money off of the desserts I made for fun. Plus, I've never dreamed of baking or cooking professionally and have been content to keep those things as hobbies. However, revisiting the idea this time around felt better and a lot less farfetched than it had at its initial presentation.<br />
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Though I've never really considered becoming my own boss, I like the idea that I can set my own hours and be as flexible with myself as I need to. I'm not the type to make big moves or bold plans (at least, I haven't been until now), but really, I've decided that I have more to lose if I DON'T try than if I do! I don't need anyone's permission to change my life, and if I want to experience life outside of my comfort zone, then I have to be brave enough to step out on faith and believe that God hasn't brought me this far just to leave me hanging.<br />
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There are lots more details to the story, but it's been such an exhilarating experience to see my dreams manifest in tangible ways, like seeing my <u><b>gorgeous</b></u> LOGO come to life, filing my tax license, receiving business cards and stickers and labels in the mail, creating invoices for customers... it gets more real by the day, and I couldn't be happier for this time in my life. God has given me favor in everything related to this business thus far, so I will continue to trust Him and His perfect timing-- and trust that I am enough to do this with success.<br />
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OKAY. CUPCAKES! I made these for a fun spa party that I hosted back at the beginning of February, and they're so sunshine-y and beautiful! The bright lemon and tart blueberry flavors of these little beauties look and taste like spring, so I hope you enjoy. *Note--I only needed a dozen, so I started from a mix and halved it to get what I needed.<br />
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I'll be honest: the frosting was a challenge for me because I wanted it to be beautiful and purple/blue, but working with fresh fruit can be tricky because of the water content, and the frosting became a little loose and runny. In the future, I'll see if I can find freeze-dried blueberries and use those instead.<br />
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<u><b>Ingredients:</b></u><br />
<ul>
<li>1/2 bag of yellow cake mix (I weighed mine out to get the right proportions).</li>
<li>Half of all remaining box mix ingredients: 2 eggs, 1/2 cup water, half the amount of oil</li>
<li>1/2 packet of instant pudding mix (I used vanilla; you can use lemon if you want to)</li>
<li>Zest of one lemon</li>
<li>Juice of 2 - 3 medium lemons (I love a really strong, fresh, bright, authentic lemon flavor; so feel free to adjust the amount of lemon to your taste)</li>
<li>1 teaspoon vanilla extract</li>
<li>1/2-3/4 cup fresh blueberries, washed and dried</li>
</ul>
<u><b>For the frosting: </b></u><br />
<ul>
<li>1 8-oz block of cream cheese, softened</li>
<li>1/2 or 1 stick butter, softened</li>
<li>1-3 cups powdered sugar (I didn't measure)</li>
<li>A handful of fresh blueberries, pureed and strained, plus a few finely chopped berries (about 1/4 cup of puree)</li>
<li>1 teaspoon vanilla extract</li>
</ul>
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<u><b>Directions: </b></u><br />
Preheat oven to 350 (it's 350 for a light pan; 325 for dark or coated pan) and line a cupcake tin with 12 paper liners; set aside. <br />
<br />
Combine cake mix according to box directions; add pudding mix and lemon zest. Beat until just combined, then add the lemon juice and vanilla extract; beat on low speed for 30 seconds or so. Gently fold in the blueberries with a spatula. Divide evenly among the cupcake liners and bake as directed; let cool completely before frosting.<br />
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For the frosting: beat the cream cheese and butter until smooth; add the vanilla extract and blueberry puree, being sure to scrape the bowl and get any "naked" cream cheese at the bottom. Add the powdered sugar one cup at a time until it reaches your desired consistency. Pipe onto cooled cupcakes and garnish with fresh blueberries and a mint leaf.<br />
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edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com3tag:blogger.com,1999:blog-3434408928365817884.post-1236844643112231432016-01-24T16:38:00.000-06:002016-01-24T16:41:17.003-06:00Slim Down Vegetable SoupHappy Sunday, friends! I hope you're well :) So one week ago today, I decided to go sugar-free for the next 28 days. After I got sick a couple of years ago, I cut down my sugar intake considerably, but I never completely cut it out of my diet (partially because I bake so much!).<br />
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The truth is, though I DO love sugar, I love healthy food too! If you were to have come to my house last weekend, before I threw out the processed stuff, you'dve seen a counter and fridge full of fruits and vegetables! ...however, if this was a panoramic view of the kitchen, you'd also have seen some iced lemon cookies and some apricot-raspberry thumbprint cookies. Soo.... yeah. Haha! What can I say? I like balance.<br />
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Anyway, the good news is: I've lost NINE POUNDS since I started last week! I'm eating less food, and I'm eating better-for-me food (veggie-packed protein shakes for breakfast and lunch and then a healthy dinner). I'm also drinking a lot more water than usual.<br />
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The most challenging part of this whole experience has been when I get home after work in the evenings! I always want to snack on something! There are some days that I snack all night rather than eating a proper dinner. Also, since my preference is sweets, it's been hard not to follow up my healthy meals with something sweet! But I know that my body is loving the benefits, and I feel good. Moderation is key, and I know myself well enough to know that I won't stop at just ONE cookie--so it's better not to start at all!<br />
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This soup, adapted from Averie at <a href="http://www.averiecooks.com/2016/01/weight-loss-vegetable-soup.html" target="_blank">AverieCooks</a>, is helping me pack in the veggies, and it's high in iron, fiber, potassium, and vitamins A, B, and C, which assist in the weight loss and detox process! Filled to the brim with goodness like squash, zucchini, mushrooms, carrots, bell peppers, and more, this soup is a great choice to warm you up on a chilly January day, and will feel so good!<br />
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<u><b>Ingredients:</b></u><br />
<div class="ingredients">
<ul>
<li class="ingredient">1 tablespoon olive oil</li>
<li class="ingredient">1 yellow onion, small dice </li>
<li class="ingredient">2 garlic cloves, peeled and finely minced</li>
<li class="ingredient">1 medium/large yellow or orange bell pepper, seeded, trimmed, and diced small</li>
<li class="ingredient">1 cup carrots, peeled, trimmed, and sliced thin (about 1 1/2 large carrots)</li>
<li class="ingredient">1 cup sliced mushrooms (baby portobello, white, or your favorite)</li>
<li class="ingredient">32 ounces (4 cups) low-sodium vegetable broth</li>
<li class="ingredient">1 15-ounce can petite-diced tomatoes</li>
<li class="ingredient">115-ounce can cannellini beans, drained and rinsed, (optional; you can also use kidney beans, garbanzo beans, or omit them altogether)</li>
<li class="ingredient">1 bay leaf</li>
<li class="ingredient">1 teaspoon cumin</li>
<li class="ingredient">1 teaspoon dried oregano</li>
<li class="ingredient">pinch cayenne pepper, optional and to taste</li>
<li class="ingredient">Salt and pepper to taste</li>
<li class="ingredient">2 cups zucchini or squash, diced small (about 1 1/2 large zucchini)</li>
<li class="ingredient">1 to 2 tablespoons lemon juice, optional (brightens up the flavor)</li>
</ul>
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<u><b>Directions:</b></u><br />
<br />
Heat olive oil over medium heat in a large soup pot and add onion; saute until soft. Add the garlic and sauté for another 1 to 2 minutes, stirring intermittently.<br />
<br />
Add the peppers, carrots, and mushrooms, and sauté
for another 5 minutes, or until vegetables begin to soften. Add the vegetable broth, diced tomatoes, optional beans bay leaf, and spices, and bring to a boil. Allow mixture to boil gently for about 5
minutes.<br />
<br />
Add zucchini, squash, and optional lemon juice, and boil 3 to
5 minutes, or until zucchini and squash are crisp-tender. Remove bay
leaves. Taste the soup and season to taste; serve immediately! Store in the fridge or freeze.<br />
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<span style="font-weight: bold;"><u>Nutrition Facts-</u> Servings:</span> 10 <span style="font-family: "webdings";">•</span> <span style="font-weight: bold;">Size:</span> 1 cup soup <span style="font-family: "webdings";">•</span><b> </b><b style="font-family: inherit;">Calories:</b><span style="font-family: inherit;"> <span style="font-family: inherit;">8</span>9 • </span><b style="font-family: inherit;">Fat:</b><span style="font-family: inherit;"> <span style="font-family: inherit;">1.6</span> g</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Carbs:</b><span style="font-family: inherit;"> <span style="font-family: inherit;">13.8</span> g </span><span style="font-family: inherit;"><span style="font-family: inherit;">• <b>Fiber </b></span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><b><span style="font-family: inherit;">• </span></b><span style="font-family: inherit;"><span style="font-family: inherit;">5</span></span><span style="font-family: inherit;"></span><span style="font-family: inherit;"> g</span></span> • </span><b style="font-family: inherit;">Protein: </b><span style="font-family: inherit;">4.9</span><span style="font-family: inherit;"> g </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Sugars: </b><span style="font-family: inherit;">3.8</span><span style="font-family: inherit;"> g</span>
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edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-32582236815333293602016-01-13T19:48:00.001-06:002016-01-13T19:48:23.787-06:00Butternut Squash & Black Bean EnchiladasHAPPY NEW YEEEEEARRRRR!!! :) It's 2016, and things are looking good! How do you guys herald the new year? Do you make copious resolutions to do better/be better/change things? Are you first in line at the gym to work off all those holiday pounds? Or, like me, do you start cooking? (I hope the answer is yes!)<br />
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I stopped making new year's resolutions long ago. I figured that if I have to wait until a new year arrives in order to make changes in my life, I'm probably not all that ready to change. You know? But that's just me. I wish you all the success this new year. :)<br />
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I DO want to be healthier in 2016, and I've found that the best way for me to keep my health on track during the week is by making meals in big batches on the weekend and then using them for meals throughout the week! If I pack my lunches and have food made already, I'm less tempted to grab something on campus. Homemade food is generally healthier <i>and </i>better-tasting, and I save money by not spending it on junk! Win win, right? <br />
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So I bought a butternut squash some time ago, and wasn't feeling particularly inspired by it. Thankfully, squash stays good for a long time, so I didn't have to worry about it spoiling while I waited for the perfect butternut squash recipe to fall into my lap! And into my lap it fell, by way of these DELICIOUS Butternut Squash and Black Bean Enchiladas! Because these keep well and taste sensational the next day, they're perfect for my meal prep plans.<br />
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To begin with, I freaking love enchiladas. The cheese, the stuffing, the tortillas...I mean, COME ON. But the standard enchilada isn't known for being particularly healthy, so I try to avoid them most of the time. However, butternut squash is loaded with heart-healthy antioxidants and TONS of fiber! Black beans bring the flavor while also keeping you full. There are lots of other veggies stuffed in there, too, like tomatoes, onions, jalapeno, and some savory garlic and fresh cilantro to keep things interesting!<br />
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The original recipe from <a href="http://www.skinnytaste.com/2013/11/butternut-squash-and-black-bean.html" target="_blank">SkinnyTaste</a> called for whole wheat flour tortillas, but I can't eat whole wheat and I prefer corn tortillas over flour, so I went with these instead! I hope you love them as much as I have.<br />
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<u><b>Ingredients: </b></u><br />
<ul>
<li>1 cup red enchilada sauce</li>
<li>1 teaspoon olive oil</li>
<li>2 1/2 cups peeled butternut squash, cut 1/2-inch-dice</li>
<li>salt and pepper, to taste</li>
<li>1 small onion, diced</li>
<li>3 cloves garlic, minced</li>
<li>1 jalapeno, seeded and diced </li>
<li>1 10 oz can Rotel tomatoes with green chilies</li>
<li>1 1/2 cups reduced sodium canned black beans, rinsed and drained</li>
<li>1/4 cup cilantro, chopped</li>
<li>1 teaspoon cumin</li>
<li>1/2 teaspoon chili powder</li>
<li>1/4 cup water</li>
<li>12 corn tortillas (or 8 medium low-carb whole wheat flour tortillas)</li>
<li>1 cup reduced-fat shredded Mexican cheese</li>
<li>2 tablespoons chopped scallions, for garnish</li>
<li>Sliced avocado or reduced-fat sour cream for serving (both optional) </li>
</ul>
<u><b>Directions:</b></u><br />
<br />
Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish (I used 9x13); set aside.<br />
<br />
Heat olive oil over medium-high heat in large skillet. Add onions,
garlic, and jalapeno and cook 2-3 minutes until onions become
translucent and garlic is fragrant. Add cubed butternut, Rotel tomatoes,
black beans, water, cilantro, cumin and chili powder and season with
salt and pepper to taste. Cover and cook over medium-low heat, stirring
occasionally, until the squash is tender, about 30 to 35 minutes.<br />
<br />
<br />
Place about a generous 1/4 cup filling in the center of each tortilla (1/3 cup if using flour tortillas)
and roll, place on the baking dish seam side down. Repeat with the
remaining filling. Top with remaining enchilada sauce and cheese and
bake, covered with foil until hot and the cheese is melted, about 10
minutes. Top with scallions and eat with sour cream if desired.<br />
<br />
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<span style="font-weight: bold;"><u>Nutrition Facts-</u> Servings:</span> 6 <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Size:</span> Two enchiladas (based on corn tortillas) <span style="font-family: webdings;">•</span><b> </b><b style="font-family: inherit;">Calories:</b><span style="font-family: inherit;"> 219 • </span><b style="font-family: inherit;">Fat:</b><span style="font-family: inherit;"> 3.1 g</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;"><span style="font-family: inherit;"></span>• </span><b style="font-family: inherit;">Carbs:</b><span style="font-family: inherit;"> 43.4 g </span><span style="font-family: inherit;"><span style="font-family: inherit;"></span><span style="font-family: inherit;"><span style="font-family: inherit;"></span>• <b>Fiber</b></span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><b><span style="font-family: inherit;"></span><span style="font-family: inherit;"><span style="font-family: inherit;"></span>• </span></b><span style="font-family: inherit;">7.9</span><span style="font-family: inherit;"> g</span></span> • </span><span style="font-family: inherit;"></span><b style="font-family: inherit;">Protein: </b><span style="font-family: inherit;">7.1</span><span style="font-family: inherit;"> g </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Sugars: </b><span style="font-family: inherit;">4.3</span><span style="font-family: inherit;"> g</span>edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-72656692494717263352015-12-30T15:35:00.000-06:002015-12-30T15:35:12.848-06:00French Vanilla Cupcakes with (Eggless) Chocolate Chip Cooke Dough FrostingMAN, I haven't been so proud of a cupcake concoction in a long time! I feel like I found a way to bring cupcakes to a whole new level of indulgence and comfort by pairing a well-loved, classic vanilla cupcake with arguably the most-loved cookie flavor ever: Chocolate Chip! I am tooting my own horn as loudly as possible from over here!<br />
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Even if I'm not the first to do it, I am absolutely thrilled with the way these turned out. Only downside: I didn't get to try one :( HA! But that's okay. I could tell that they were delicious by the way they looked and smelled!<br />
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I made these cupcakes for a local outreach called <a href="http://www.lcspiritofchristmas.org/" target="_blank"><b>Spirit of Christmas</b></a>, a volunteer organization that collects thousands of gifts each Christmas season for underprivileged children and provides each child with two sets of clothing, underwear, socks, shoes, and a coat, along with 2-3 gifts. It's an amazing ministry!<br />
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In addition to collecting the gifts, the community can get most involved by coming to the wrapping party, which happens the week before Christmas! Volunteers wrap sometimes as many as 3,000 gifts in one evening to provide some joy to children all over the community. It was so much fun to be part of it this year, and to bake these cupcakes for the silent auction!<br />
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Fun fact--I divided them into sets of six (I took a dozen), and each half dozen sold for $22-$23 each! I was thrilled. Because I hope to begin selling my cupcakes soon, it was really neat to see what people would pay for my cupcakes! (Stay tuned on that, by the way :) ) I'll show you a sneak preview of the way I packaged the cupcakes for the event! <br />
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Another fun fact: while baking, I found that I didn't have enough butter to correctly follow any of the cookie dough frosting recipes I found, so I had to get inventive and creative. I took bits and pieces from each recipe that I found and made something totally ME! But...I didn't write it down--because I was composing on the fly! So I'll recount it as closely as I can remember! Try not to hold it against me--and please, as always, adjust to your own taste!<br />
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<u><b>Ingredients:</b></u><br />
<ul>
<li>1 box French Vanilla cake mix (or your favorite vanilla cupcake recipe) and all ingredients to make it</li>
<li>1 packet vanilla pudding mix</li>
<li>1 teaspoon vanilla extract</li>
</ul>
<b>Cookie Dough Frosting:</b><br />
<ul>
<li>1/2 cup (1 stick) butter, softened</li>
<li>1/2 cup light brown sugar, packed</li>
<li>1 cups confectioner’s/powdered sugar, sifted</li>
<li>1/4 cup flour</li>
<li>Pinch of salt</li>
<li>2 teaspoons vanilla extract</li>
<li>1 tablespoon milk, cream, or half and half (I used half and half)</li>
<li>Mini chocolate chips</li>
</ul>
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<u><b>Directions: </b></u><br />
Preheat oven according to box instructions and line cupcake tins with paper liners; set aside. Prepare cupcake batter according to directions on box; add vanilla pudding mix and vanilla extract, being sure not to overmix. Fill liners 2/3 full and bake; allow to cool completely before frosting.<br />
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Meanwhile, prepare frosting. Begin by creaming butter and brown sugar together until light and fluffy. Add flour, salt, and vanilla, and mix until smooth. Gradually add powdered sugar until frosting reaches desired consistency. I chose not to add the chocolate chips to the frosting because I knew it would be difficult to pipe, so pipe frosting and then garnish cupcakes with mini chocolate chips. Enjoy!<br />
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edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-51884822189220618482015-12-30T13:46:00.003-06:002015-12-30T13:47:08.537-06:00Chocolate Fudge Hidden Kiss CupcakesI don't know about you, but I (usually) love hidden surprises in desserts! I really love hidden surprises in cupcakes-- a truffle center, a buried peanut butter cup, a secret cookie in the bottom--it makes me smile when there's more to a cupcake than meets the eye. It adds to the allure!<br />
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These cupcakes are just that, with a milk chocolate Hershey's Kiss right in the center. I made these for my sister to gift to her boss and his wife, as they had a death in the family and she wanted to cheer them up. I figured that while cupcakes are cheerful enough, finding a chocolate center could only enhance the experience!<br />
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They got rave reviews, so I think I chose wisely with these :) This is a super easy recipe, using a chocolate fudge cake mix and topping with a caramel cream cheese frosting. I needed something quick for a weeknight, so these fit the bill!<br />
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<u><b>Ingredients:</b></u><br />
<ul>
<li>1 box chocolate fudge cake mix (or your favorite chocolate cake mix) and all the ingredients to make it</li>
<li>1 packet instant pudding mix, chocolate or vanilla </li>
<li>1 teaspoon vanilla extract</li>
<li>24 Hershey's Kisses, unwrapped</li>
</ul>
<b>Frosting:</b><br />
<ul>
<li>1 8-ounce block cream cheese, softened</li>
<li>1/2 cup (1 stick) butter, softened</li>
<li>1/4 cup caramel sauce (homemade or storebought)</li>
<li>1 teaspoon vanilla extract</li>
<li>Powdered sugar (I never measure--probably 2-3 cups-ish?) </li>
<li>Chocolate fudge flakes or sprinkles for decoration</li>
</ul>
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<u><b>Directions:</b></u><br />
<br />
Preheat oven per your box instructions. Line muffin tins with paper liners and set aside. Mix cake mix according to box instructions; add pudding mix and vanilla, being careful not to overmix.<br />
<br />
Fill each cupcake well about halfway, then press a Hershey's kiss into the bottom. Top each kiss with another dollop of cupcake batter, and bake according to box directions. Remove and let cool completely before frosting.<br />
<br />
Meanwhile, make the frosting. Start by creaming the butter and cream cheese together until smooth. Carefully add caramel sauce and vanilla extract, then gradually add powdered sugar and beat until smooth. Pipe onto cooled cupcakes and decorate with fudge flakes.<br />
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edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-60083344675622606162015-12-06T21:35:00.000-06:002015-12-06T21:35:16.161-06:00Red Velvet Truffle Cupcakes with Oreo Cream Cheese FrostingGUYS. These cupcakes are gorgeous. GORGEOUS! I don't usually toot my own horn...but man, I fell in love with these cupcakes the moment the idea came to me--and they did NOT disappoint in the looks department! (It definitely helps that they match my fabulous Christmas tree, Carmen! Yes. I named my tree. Judge all you want!!)<br />
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My sweet friend Annette came into the US this week and had a very specific request that I meet her at the airport with cupcakes and Gatorade. She flew about 16 hours total, from Ghana to here, with her 17-month-old daughter. She definitely deserved a little cupcake love. She didn't have any particular flavors in mind; she just asked that I surprise her.<br />
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Of course, I can't do anything plain, and I don't like to repeat recipes, so I started thinking: "What have I never done before? What would be absolutely delicious? Can I do something festive?" These cupcakes fit the bill on all fronts. I knew I wanted to have a surprise inside, so I added the truffles knowing that they would melt and create a lovely, creamy center.<br />
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The Oreo frosting was an on-the-fly idea--I bought the cookies at the store and decided to incorporate them into the frosting at the last minute! I'm so glad that I did, because it was absolutely decadent--and I used the leftover frosting to top some fudge brownies I made last week. (I'm telling you--when I get going, I have some really delicious ideas!) Look how pretty it is, all speckled with Oreos! Mmm. YES!)<br />
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Now, if you ever figure out how to keep Oreos from getting soggy after being removed from the package, <b>let me know. </b>That's the only downside to these cupcakes: the Oreo garnish became more of a soft Oreo mush after being out for a little while, so that was disappointing. Otherwise, these were a home run, both with Annette, and also with the people who ate them at the White Elephant Christmas party I attended tonight! Add them to your Christmas menu immediately. You won't regret it.<br />
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<u><b>Ingredients:</b></u><br />
<ul>
<li>1 box red velvet cake mix (and ingredients to make it)</li>
<li>1 packet instant pudding mix (I used vanilla)</li>
<li>1 teaspoon vanilla extract</li>
<li>1-2 packages Lindt truffles, any flavor (they were all out of white chocolate at the store, which was what I wanted, so I went with the <a href="http://www.lindt.ca/en/shop/our-brands/lindor-ca/lindor-stracciatella-chocolate" target="_blank">Stracciatella truffles</a>, which are white chocolate with slivers of cocoa. Also delicious!) </li>
<li>12-24 Oreos (for garnish)</li>
</ul>
<u><b>For the frosting: </b></u><br />
<ul>
<li>1 8-oz package cream cheese, softened</li>
<li>1/2 cup (1 stick) butter, softened</li>
<li>2 cups powdered sugar (I didn't measure--you may need more)</li>
<li>1/2 cup Oreo cookie crumbs (I threw about 7-10 cookies into the blender and processed until I had crumbs)</li>
<li>1 teaspoon vanilla extract</li>
<li>1-2 tablespoons heavy cream, milk, or half-and-half (the frosting can get a little thick; I used the half-and-half to loosen it a bit). </li>
</ul>
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<u><b>Directions: </b></u><br />
<br />
Preheat oven to 325 (if using a dark tin; otherwise, 350 for glass or lighter metal tins) and line two cupcake tins with paper liners; set aside. Prepare the cake mix according to directions on the box, and add pudding mix and vanilla extract. Be careful not to overmix!<br />
<br />
Fill your cupcake liners about 2/3 full, and add one unwrapped truffle into the bottom of the batter in each well. Bake for 19-24 minutes. The toothpick test doesn't exactly work here because of the melted truffles in the middle, but when done, the tops should lightly spring back from your touch. Cool completely before frosting.<br />
<br />
Meanwhile, make your frosting: beat the butter and cream cheese until smooth and creamy, then add vanilla extract. Slowly incorporate the powdered sugar, scraping down the sides of the bowl to ensure there are no dry spots at the bottom, then add the cream or half-and-half. Fold in your Oreo cookie crumbs with a spatula; mix until incorporated. Chill until ready for use, and pipe onto cooled cupcakes. Garnish with Oreos if desired!<br />
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edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-83380685225695029732015-12-05T22:58:00.002-06:002015-12-05T22:58:57.717-06:00Sparkling Apple PieHappy December, everybody! And Happy Thanksgiving! That's the holiday I missed with you guys (and the occasion for which I made this pie!) Man. Once November hits, the rest of the year always seems to fly by at breakneck speed. Goodness! Christmas parties and decorations and White Elephant gift exchanges and suddenly, it's the new year.<br />
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I had so much to be thankful for this year, as with every year--but tonight, I am particularly grateful for opportunities to learn more about myself and others. Self-knowledge is a great thing! It's not always easy to come by, but I am ever the richer and wiser for each new lesson learned.<br />
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In general, I am not a suspicious person. I don't suspect dishonest or unkind motives from those around me because I do not have dishonest or unkind motives toward others, so my actions typically reflect my goodwill. Unfortunately, that does lead to a bit of naivete in my dealings with others, producing said opportunities to learn. I can be too trusting at times, leading to personally frustrating moments of self-scolding, "Esther! Why did you do that? What were you thinking??"<br />
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But with each new moment of "Seriously? What was <i>that</i> about?!" follows a moment of, "I didn't think of that. I had never considered things this way." A new wrinkle forms in my brain; a synapse fires, and suddenly, I have new insight that I lacked before. Thank God I DON'T know everything--and thank God that most of my mistakes haven't had terribly serious or permanent consequences!<br />
<br />
I firmly believe that learning from my mistakes and missteps makes them all worthwhile; however, if I continue to make the same mistakes, then <b>I</b> am the problem. Fortunately, I'm a quick learner, and I can move on to making NEW mistakes and discovering more new things about myself and life in no time! I'm thankful for forgiveness and all the grace I receive when I do something foolish or unintentionally careless. Another day, another lesson learned.<br />
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Let me just clear this up first, though: This apple pie was NO mistake. It was actually one of the best culinary decisions I made in all of 2015! Normally, my recipe titles are flashier and more inviting, but the pie speaks for itself--it's apple pie. It's stinking delicious, too! (If I think of another delicious qualifier for the title, though, the recipe is totally getting a facelift!) (**Edit: I updated the name. It is now SPARKLING Apple Pie, due to the sparkling sugar I used to decorate the top. See? I always come through for you).<br />
<br />
I made this for Thanksgiving and needed a recipe that wouldn't take much time, so I went with pre-made pie crusts for this pie. Everything else was from scratch. A glorious combination of Golden Delicious, Honeycrisp, and Granny Smith apples created the perfect balance of sweet, tart, and crisp crunchy goodness in this pie. And is there ANYTHING better than the smell of brown sugar, cinnamon, and butter all baking together? Nay, I say!! Nay!! (This is getting long. Sorry. Let's just get to the recipe--adapted from <a href="http://galmeetsfood.com/apple-pie/" target="_blank">Gal Meets Food</a>).<br />
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<u><b>Ingredients:</b></u><br />
<ul>
<li class="ingredient" itemprop="ingredients">2 Pie crusts, store-bought or homemade</li>
<li class="ingredient" itemprop="ingredients">1/2 cup melted butter</li>
<li class="ingredient" itemprop="ingredients">1/2 cup granulated sugar</li>
<li class="ingredient" itemprop="ingredients">1/2 cup light brown sugar</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons all-purpose flour</li>
<li class="ingredient" itemprop="ingredients">1 1/2 teaspoons ground cinnamon</li>
<li class="ingredient" itemprop="ingredients">1/4 teaspoon freshly grated nutmeg</li>
<li class="ingredient" itemprop="ingredients">1/4 teaspoon ground cloves</li>
<li class="ingredient" itemprop="ingredients">1/4-1/2 teaspoon kosher salt</li>
<li class="ingredient" itemprop="ingredients">2 large eggs, room temperature</li>
<li class="ingredient" itemprop="ingredients">6 medium apples (I used two each of the following: Granny Smith, Golden Delicious, and Honeycrisp; you want at least two varieties of good baking apples that won't turn to mush in a hot oven!)</li>
<li class="ingredient" itemprop="ingredients">1 egg, beaten (for egg wash)</li>
<li class="ingredient" itemprop="ingredients">Sparkling sugar (optional)</li>
</ul>
<u><b>Directions: </b></u><br />
Preheat oven to 400. Fit
one of the pie crusts into a greased 9-inch pie pan. Shape the edges to
your liking and trim off any excess, then refrigerate until ready to fill. Core, peel, and slice apples (and try not to eat them all!); set aside.<br />
<br />
Add
the sugars, butter, flour, cinnamon, nutmeg, cloves, and salt to a large bowl
and mix well. Scrape the bottom and sides of the bowl as needed. Add the
eggs one at a time, mixing well after each addition. Add
the apples to the bowl and stir gently until all the apples are coated.
(REALLY--try not to eat them all!) Transfer the mixture to the pie pan inside the crust.<br />
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<br />
<blockquote class="tr_bq">
<b>*Note:</b> I grabbed the rolling pin and rolled out my second pie crust a little bit just to make sure that I had plenty of dough to cover the top of the pie. It's a pretty good idea just in case! Be careful not to make it too thin, though.</blockquote>
Seal on the edges of the pie, pressing the
bottom and top crusts together around the edges in a crimped pattern.
You can also lay the top crust over the bottom and crimp the two
together. Check out this video for <a href="https://www.youtube.com/watch?v=ZcQGja6jpbE" target="_blank">crimping tips</a>! Before baking, use a sharp knife to cut several slits in a star pattern around the top
of the center of the pie. (This allows the steam to escape from the pie while it's baking so that bakes thoroughly and doesn't bubble over in the oven).<br />
<a href="http://1.bp.blogspot.com/-gaue8E_S2dg/VmOfhsMDAKI/AAAAAAAAjmk/A1QBo2yVGUY/s1600/2015-11-26%2B11.47.05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-gaue8E_S2dg/VmOfhsMDAKI/AAAAAAAAjmk/A1QBo2yVGUY/s640/2015-11-26%2B11.47.05.jpg" width="640" /></a><br />
Next: beat
the last egg in a small ramekin or bowl. Brush all over the top of the
pie crust. This will ensure a gorgeous, golden crust when you pull the pie out of the oven! Sprinkle sparkling sugar over the top for a beautiful decorative element (as well as some added crunch!)<br />
<br />
Cover the pie loosely with foil and bake
covered for 25 minutes. Remove the foil and bake an additional
20-25 minutes until the crust is golden brown and the filling is bubbly. Transfer the pie to a cooling rack and let cool completely. Pat yourself on the back for a beautiful pie well done, and then immediately decide to bake more pies (as soon as you recover from the holidays!)<br />
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edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-78635431297932653282015-11-21T20:25:00.001-06:002015-11-21T20:35:45.992-06:00Jumbo Double Chocolate Chip Cookies Okay. Is there anyone here doesn't love a good chocolate chip cookie?? (If you raised your hand, don't tell me. My heart is saddened. The only allowable exception is for people who have chocolate allergies or dislike chocolate, for whatever astounding reason). Moving on: I LOVE chocolate chip cookies! They're classic and delicious and customizable. Kids love them. Adults love them. It's a picky eater favorite.<br />
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Some people like their chocolate chip cookies with walnuts in them for extra crunch. Others prefer to use chocolate chunks or mixed (milk, semi-sweet, white) chips for variety. Still others throw some candy in there to keep things interesting! A select few gravitate toward a thin, crispy cookie; and others like them puffy and cakey.<br />
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As long as you're getting your cookie fix, I'm all for it--but my personal favorite kind of chocolate chip cookie is lightly crunchy on the outside and delightfully chewy in the middle so that your teeth sink in. My perfect chocolate chipper is golden, a little salty, a little sweet, and beautifully balanced. The chocolate is melty, the brown sugar welcomes you in, and for a brief moment, all is well with the cookie world. Mmm. <br />
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Worry no more, fair friends, for today, I have brought you THAT cookie. As an added bonus, it's huge. Seriously. At a 1/2 cup scoop each, this (SUPER EASY) recipe makes just SIX cookies--and they're awesome (and enormous). I promise. Recipe slightly adapted from <a href="http://www.centercutcook.com/jumbo-chocolate-chip-cookies/" target="_blank">Center Cut Cook</a>.<br />
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<u><b>Ingredients:</b></u><br />
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salt </span></li>
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temperature </span></li>
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sugar </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "cambria" , "serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/2 cup granulated
sugar </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "cambria" , "serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 egg </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "cambria" , "serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 teaspoon
vanilla </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "cambria" , "serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 1/2 cups chocolate
chips (I used white and semi-sweet chips)</span><u><b><a href="http://1.bp.blogspot.com/-ha7wg773XR4/VlElp0ezwuI/AAAAAAAAjRQ/92ebvXBkB_0/s1600/20151118_213625-001.jpg" style="margin-left: 1em; margin-right: 1em;"></a></b></u></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ha7wg773XR4/VlElp0ezwuI/AAAAAAAAjRQ/92ebvXBkB_0/s1600/20151118_213625-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-ha7wg773XR4/VlElp0ezwuI/AAAAAAAAjRQ/92ebvXBkB_0/s640/20151118_213625-001.jpg" width="640" /></a></div>
<u><b>Directions:</b></u><br />
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edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-78515842843940218712015-11-08T20:22:00.001-06:002015-12-30T17:55:32.887-06:00Sausage & Apple Stuffed Acorn SquashI've been trying to venture out and try new food things in the kitchen; particularly as it relates to fall produce. Squash is in season, so it's EXTRA cheap. If there's anything I love more than good food, it's a good deal!! Can I get an Amen??<br />
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<br />
<a name='more'></a>Case in point: I was in the store last weekend and saw acorn squash for $0.99 each! I threw two of them into my basket with nary a second thought. I had no idea what I was actually going to DO with them, but it didn't matter--they were 99 cents!! ...now that I think about it, I apply the same principle when shopping for clothes and jewelry... *sigh* That explains a lot.<br />
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<br />
Questionable shopping habits aside, LET ME TELL YOU ABOUT THIS SQUASH. Oh my dang. I've seen it used most often as a dessert, typically drenched in some dreadfully delicious combination of butter, honey, syrup, cinnamon, or sugar, turning an otherwise healthy vegetable into an artery-clogging calorie bomb!<br />
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I wanted to do a savory version of this squash, and my sweet friend Lee (we met in Hawaii last year!!) gave me the perfect idea!! Brimming with flavorful ingredients like aromatic sausage, crisp apples, and earthy mushrooms, this squash is like a big mouthful of fall. Thanksgiving came early with this one, and it's gorgeous to boot! This is one of the prettiest vegetables I've ever worked with! Don't you LOVE beautiful food? Yeah, me too. <br />
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This squash bakes twice; once with a sprinkle of kosher salt, a quick twist of freshly cracked black pepper, and a drizzle of olive oil; then again when it's filled to the brim with this *delicious* stuffing! Get excited, people. Oh, and fair warning: acorn squash can be quite a beast to cut, so prep your forearms for a workout!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPHQaCXNOXNrCZJzAPDGIBWdmTed0LS_kiXfnUmr2cK1aUBwG4MwL-bb7XnHrEytbpiR8mRh4_OQ0FE4D6EA0ynFfWaGgXHAnHZsVq4tD1j_lql9tgTL4HtLfdzFtQrMZ6EzUYsdkqw/s1600/DSC06097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPHQaCXNOXNrCZJzAPDGIBWdmTed0LS_kiXfnUmr2cK1aUBwG4MwL-bb7XnHrEytbpiR8mRh4_OQ0FE4D6EA0ynFfWaGgXHAnHZsVq4tD1j_lql9tgTL4HtLfdzFtQrMZ6EzUYsdkqw/s640/DSC06097.JPG" width="640" /></a></div>
<u><b>Ingredients:</b></u><br />
<ul>
<li>2 Acorn squash</li>
<li>1 pound sausage</li>
<li>1/2 onion, finely diced</li>
<li>2-3 cloves garlic, minced </li>
<li>8 ounces Crimini (baby Bella) mushrooms, diced</li>
<li>2 apples, diced (I used Honeycrisp!)</li>
<li>1 cup breadcrumbs</li>
<li>3/4 cup Parmesan cheese (I didn't really measure this)</li>
<li>2 teaspoons olive oil, divided</li>
<li>Ground sage and dried basil (to taste; I didn't measure)</li>
<li>Salt and pepper to taste</li>
</ul>
<u><b><a href="http://4.bp.blogspot.com/-rIYvRP5mPTU/Vj_l-Sdll1I/AAAAAAAAi1o/cJZlTig5Ziw/s1600/DSC06086.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-rIYvRP5mPTU/Vj_l-Sdll1I/AAAAAAAAi1o/cJZlTig5Ziw/s640/DSC06086.JPG" width="640" /></a>Directions:</b></u><br />
<br />
Preheat oven to 400; spray a 9x13 baking dish with cooking spray and set aside. Trim the ends from the acorn squash and cut in half (not lengthwise); remove seeds and pulp. If you've cut it correctly, the halves should look like pretty orange flowers! :) Drizzle halves with a teaspoon (or more if needed) of olive oil; season with salt and pepper. Bake at 400 for 20 minutes.<br />
<br />
Meanwhile, heat a teaspoon of olive oil in a large frying pan over medium heat and add onion. Saute until translucent--2-5 minutes; then add mushrooms and continue to saute. Add garlic and saute for about one minute, then add sausage and brown until cooked through. Add breadcrumbs and Parmesan cheese. Add apples last (to help them keep their shape and flavor).<br />
<br />
Season with sage and basil; add salt and pepper to taste. Fill the prepared squash halves with stuffing; and top with another sprinkle of Parmesan cheese. Bake for another 20 minutes at 400; serve hot.<br />
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<span style="font-weight: bold;"><u>Nutrition Facts-</u> Servings:</span> 4-6 <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Size:</span> 1/2 stuffed squash <span style="font-family: webdings;">•</span><b> </b><b style="font-family: inherit;">Calories:</b><span style="font-family: inherit;"> 534 • </span><b style="font-family: inherit;">Fat:</b><span style="font-family: inherit;"> 29.1 g</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;"><span style="font-family: inherit;"></span>• </span><b style="font-family: inherit;">Carbs:</b><span style="font-family: inherit;"> 46.9 g </span><span style="font-family: inherit;"><span style="font-family: inherit;"></span><span style="font-family: inherit;"><span style="font-family: inherit;"></span>• <b>Fiber</b></span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><b><span style="font-family: inherit;"></span><span style="font-family: inherit;"><span style="font-family: inherit;"></span>• </span></b><span style="font-family: inherit;">5.9</span><span style="font-family: inherit;"> g</span></span> • </span><span style="font-family: inherit;"></span><b style="font-family: inherit;">Protein: </b><span style="font-family: inherit;">23.4</span><span style="font-family: inherit;"></span><span style="font-family: inherit;"> g </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Sugars: </b><span style="font-family: inherit;">10.2 g</span>
edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-7921201325466714082015-11-08T19:34:00.001-06:002015-11-08T19:41:41.361-06:00Sweet Potato & Black Bean Chili FALL FOOD IS MY FAVORITE! Let's just get that proclamation out of the way. I love the way it looks, smells, tastes...it's beautiful, inviting and all things wonderful! As the weather grows colder, it's so nice to know that a few staple ingredients, combined correctly, lead to a comforting, hearty, delicious dish like today's!<br />
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I had a bunch of sweet potatoes that I hadn't really decided how to use yet, so I decided to get creative. I wanted to do something other than bake them! I made a spicy black bean soup around this time last year, and wondered how the two might taste together, so I started experimenting, and I'm so pleased with the results!<br />
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I love this recipe because it's totally meatless, vegan, and vegetarian, so it's excellent for clean eating and a wonderful source of fiber and tons of good-for-you vitamins: B6, C, manganese, phosphorus, potassium, iron...and NO cholesterol! Seriously! It doesn't get healthier than this. It's also flavorful and colorful = two of my favorite things about food!<br />
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I garnished with avocado, and sliced some crusty Italian bread to dip into it to round out the meal. It's been wonderful for lunches and freezes so well for quick dinners too! Recipe adapted from <a href="http://www.thegardengrazer.com/2015/10/sweet-potato-black-bean-chili.html" target="_blank">The Garden Grazer</a>.<br />
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<u><b>Ingredients:</b></u><br />
<ul>
<li>1 onion, finely diced</li>
<li>1 bell pepper, diced (I used a green pepper) </li>
<li>1 large sweet potato, peeled and diced (I used 3 small sweet potatoes)</li>
<li>4 cloves garlic, minced</li>
<li>1 15 oz. can black beans, thoroughly rinsed</li>
<li>1 15 oz. can kidney beans, thoroughly rinsed (or pinto, black, etc.)</li>
<li>1 15 oz. can diced tomatoes (do not drain)</li>
<li>2 1/2 cups vegetable broth</li>
<li>1 tablespoon chili powder</li>
<li>2 teaspoons cumin</li>
<li>1 teaspoon smoked paprika</li>
<li>Salt and pepper to taste</li>
</ul>
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<u><b>Directions:</b></u><br />
Prep the veggies: Dice onion and bell pepper, peel and dice sweet potato, and mince garlic. In a soup or stock pot over medium heat, saute onion and bell pepper until soft and fragrant; 5-7 minutes. Add sweet potato, chili powder, cumin, and smoked paprika, and saute for 3 minutes, then add garlic and saute 1 minute (don't let the garlic burn!).<br />
<br />
Add vegetable broth and diced tomatoes with juice. Rinse and drain the beans, and add them to the mix. Add a little more broth if desired. Increase heat and bring to a boil, then cover, reduce heat, and simmer for about 25 minutes, stirring occasionally. Adjust seasoning if needed and salt to taste; serve hot and garnish with avocado, green onions, or sour cream. Serve alone or with a thick slice of crusty bread. Enjoy!<br />
<br />
<span style="font-weight: bold;"><u>Nutrition Facts-</u> Servings:</span> 6 <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Size:</span> 1 cup chili <span style="font-family: webdings;">•</span><b> </b><b style="font-family: inherit;">Calories:</b><span style="font-family: inherit;"> 560 • </span><b style="font-family: inherit;">Fat:</b><span style="font-family: inherit;"> 3 g</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;"><span style="font-family: inherit;"></span>• </span><b style="font-family: inherit;">Carbs:</b><span style="font-family: inherit;"> 101.8 g </span><span style="font-family: inherit;"><span style="font-family: inherit;"></span><span style="font-family: inherit;"><span style="font-family: inherit;"></span>• <b>Fiber</b></span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><b><span style="font-family: inherit;"></span><span style="font-family: inherit;"><span style="font-family: inherit;"></span>• </span></b><span style="font-family: inherit;">24.9 g</span></span> • </span><span style="font-family: inherit;"></span><b style="font-family: inherit;">Protein: </b><span style="font-family: inherit;">35.</span><span style="font-family: inherit;">4</span><span style="font-family: inherit;"> g </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Sugars: </b><span style="font-family: inherit;">8.9 g</span> edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-34093519254687913922015-10-30T21:31:00.002-05:002015-11-08T22:08:28.021-06:00Pumpkin Spice Cupcakes with Cinnamon Cream Cheese FrostingHappy Halloween, folks! And just like that, November will be here day after tomorrow and we will be THAT MUCH CLOSER to 2016. I feel like I comment every year (well, who am I kidding? More like every MONTH!) on how much faster time seems as I age, but I suppose I wouldn't comment if it weren't truer each year I live! Thankfully, cupcakes help to soften the blow.<br />
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I baked these for our annual charity fundraiser bake sale at work, and they completely sold out! I didn't even try one! #SelfControl #Willpower #NowIHaveToMakeThemAgain-- and on that note, SORRY for the weird photos. I made these at night and was photographing at like 10:30 pm, so I had to get creative with lighting since I don't have any fancy lighting equipment! Hopefully, you get the point here.<br />
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Work has been astoundingly busy these days, as well as life outside of work, so I wanted to make something delicious, but I didn't want it to be too complicated or take forever! You know how I feel about quick, easy, delicious recipes. Enter these cupcakes!<br />
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Yellow cake mix, pumpkin puree, some autumnal spices, and a luscious swirl of cinnamon cream cheese frosting make these cupcakes moist, delicious, and a big hit wherever you take them!<br />
<br />
Side note: I absolutely <i><b>despise</b></i> candy corn. I think it's disgusting--waxy and too sugary and overall blech! But I had to buy a three-and-a-half pound bag of "Autumn Mix" including candy corn and Indian corn just so that I could get the candy pumpkins that I used to decorate these cupcakes! The things I do for you guys. So I dug through the bag and picked out every single pumpkin and then donated the remaining candy to charity, HA! Someone will eat it--just not me! Recipe adapted from <a href="http://lilluna.com/easy-pumpkin-cupcakes/" target="_blank">Lil'Luna</a>.<br />
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<u><b>Ingredients:</b></u><br />
<b>Cupcakes: </b><br />
<ul>
<li class="ingredient" itemprop="ingredients">1 box Yellow Cake Mix (plus ingredients listed on back minus the water)</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon Pumpkin pie spice (I didn't measure; this is a guess)</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon Cinnamon (or more to taste!)</li>
<li class="ingredient" itemprop="ingredients">Dash of nutmeg</li>
<li class="ingredient" itemprop="ingredients">Dash of ground cloves </li>
<li class="ingredient" itemprop="ingredients">2 teaspoons vanilla</li>
<li class="ingredient" itemprop="ingredients">1 - 15 oz. can pumpkin puree</li>
<li class="ingredient" itemprop="ingredients">1 package instant pudding mix (I used vanilla)</li>
<li class="ingredient" itemprop="ingredients">1/4 cup water (<b><i>if needed; </i></b>I added it because my batter was a bit thick).</li>
</ul>
<div class="ERSSectionHead">
<b>Frosting:</b></div>
<ul>
<li class="ingredient" itemprop="ingredients">1 block - 8 ounces cream cheese, softened</li>
<li class="ingredient" itemprop="ingredients">1 stick butter, softened</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon vanilla (I never measure this)</li>
<li class="ingredient" itemprop="ingredients">2 cups powdered sugar (approximate--I never measure this either!)</li>
<li class="ingredient" itemprop="ingredients">1 1/2 teaspoons cinnamon</li>
<li class="ingredient" itemprop="ingredients">Candy Pumpkins, cinnamon, or sprinkles for garnish</li>
</ul>
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<u><b>Directions:</b></u><br />
Preheat oven to 385 and line two cupcake tins with paper liners; set aside.<br />
<br />
Prepare
cake mix as directed on box and add pumpkin pie spice, pumpkin puree, and water if needed. (If your batter is too thick, add 1/4 cup water, don't use the full cup listed on the cake mix). Add vanilla and cinnamon and mix until just combined; be careful not to overmix.<br />
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Pour batter into cupcake liners in muffin tins; fill about 2/3 full. Bake at 385 for 5 minutes, then immediately reduce temperature to 350, rotate pans, and bake for another 10-13 minutes. Cool completely before frosting.<br />
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Combine ingredients for frosting in a medium bowl and beat until smooth. Pipe onto cooled cupcakes and garnish with a candy pumpkin, a dusting of cinnamon, or some colored sprinkles. <br />
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edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-22911092416983965872015-10-17T18:28:00.000-05:002015-10-17T18:30:28.852-05:00Apple Cinnamon PancakesIt's finally starting to feel like October!! I couldn't be happier. My windows have been open all day long, and it's been a beautiful day! I was making pancakes for breakfast (an appropriate celebration to welcome the cooler weather), and was planning to eat them with syrup, like always, when my eye fell on two beautiful, crisp apples sitting on my counter! Of course, I couldn't leave <i>them</i> out of the celebration, so I promptly picked them up to put them to good use.<br />
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To me, there are few flavors that represent the onset of autumn more quintessentially than apples, particularly when paired with spicy cinnamon! Apples and cinnamon smell absolutely delicious together, and they taste so homey and welcoming; evoking warm, cozy memories of sweet days gone by.<br />
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To capture the essence most clearly for this breakfast, I peeled and chopped two crisp, crunchy Gala apples and combined them with some butter, brown sugar, and lite syrup, for a sticky, sweet, delicious pancake topping! I wanted the apples to be the star, so I kept the pancakes simple, flavoring only with vanilla and cinnamon.<br />
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You don't have to use Gala apples; that's just what I had, but be sure to use a good, crisp apple that can withstand heat and cooking without getting mushy or mealy, like Granny Smith, Gala, or Honeycrisp.<br />
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What's your favorite thing about fall? Contemplate as you make these pancakes. You'll love them! Topping recipe from <a href="http://lecremedelacrumb.com/2014/09/apple-cinnamon-pancakes.html" target="_blank">Le Creme De La Crumb</a>.<br />
<br />
<u><b>Ingredients:</b></u><br />
<b>Pancakes:</b><br />
<ul>
<li>2 cups flour</li>
<li>1/3 cup sugar</li>
<li>1/2 teaspoon cinnamon </li>
<li>1 teaspoon salt</li>
<li>1 1/2 tablespoons baking powder</li>
<li>1 egg</li>
<li>2 cups milk (I used almond milk)</li>
<li>2 Tablespoons butter, at room temperature</li>
<li>2 teaspoons vanilla </li>
</ul>
<b>Apple Cinnamon Topping:</b><br />
<ul>
<li class="ingredient" itemprop="ingredients">2 tablespoons butter</li>
<li class="ingredient" itemprop="ingredients">2 apples, peeled, cored, and diced</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons brown sugar</li>
<li class="ingredient" itemprop="ingredients">1/2 teaspoon cinnamon</li>
<li class="ingredient" itemprop="ingredients">⅓ cup maple syrup</li>
</ul>
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<u><b>Directions:</b></u><br />
<br />
For the pancakes:<br />
Mix all dry ingredients together, then add egg, milk, butter, and vanilla. Whisk until incorporated. Heat your frying pan to medium and pour the batter on a lightly oiled pan, flip when bubbles appear on the edges. Flip and cook until golden brown and fragrant.<br />
<br />
For the apple topping:<br />
Add butter, apples, brown sugar, and cinnamon to a medium sauce pan.
Stir over medium heat for 3-5 minutes until apples are very tender. Add in
syrup. Serve apple topping over warm pancakes.<br />
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edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-44949039742771177712015-10-16T15:32:00.002-05:002015-10-16T15:34:45.948-05:00Homemade Macaroni and CheeseSo if you'll remember, earlier in the year, I had the great good fortune to stumble upon a cookbook about Mac and Cheese. I stalked the book for a while, hoping that the price would drop, because I WANTED the book. I didn't <i>need</i> it--but man, I really wanted it.<br />
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One day, I was in the store checking out and it had dropped to less than $5.00! "<i>My moment has come!!</i>" I excitedly thought as I yanked it off the shelf and threw it in with the rest of my stuff. I carried the book home and read it cover to cover...and then it sat there for the next eight months. *Sigh* My life.<br />
<a name='more'></a>So last month, I decided, "Enough is enough! Time for some MAC AND CHEESE!" I had already bought the noodles and the cheese was sitting in my refrigerator at the ready...so...here we are. I had never made mac and cheese from scratch before, though I'd seen lots of tasty-looking recipes, so I figured I'd just give it a shot. "<i>What's the worst that could happen?</i>" I mused.<br />
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Anyway, here's the deal: the recipe is straightforwad, and the book gives very specific instructions, particularly with how to assemble what they call the "Mac Sauce"--which is really a "bechamel"-- a thick sauce made from butter, milk, and flour. I consulted the book every two minutes until the sauce looked the way it said it should, and was thrilled to death when my mac came out looking so beautiful!<br />
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I used Jack, Mild Cheddar, and Monterrey Jack cheeses; I wish I had used a sharper cheddar for a cheesier taste. Otherwise, it was delicious! I also added some sauteed crimini mushrooms and crispy bacon and topped it with toasted Panko breadcrumbs. I'd love to do this again and make better cheese choices next time, but overall, I give myself an A+ for this effort!<br />
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<u><b>Ingredients:</b></u><br />
<ul style="display: inline-block; vertical-align: top; width: 49%;">
<li>
8 ounces uncooked elbow macaroni
</li>
<li>
2 cups shredded sharp Cheddar cheese
</li>
<li>1/2 cup grated cheese (I used Jack and Monterrey Jack)
</li>
<li>
3 cups milk (I used almond milk)
</li>
<li>
1/4 cup butter</li>
<li>2 1/2 tablespoons all-purpose flour
</li>
<li>
2 tablespoons butter
</li>
<li>
1/2 cup Panko bread crumbs, toasted </li>
<li>Crimini mushrooms (optional)</li>
<li>Bacon, prepared (optional) </li>
</ul>
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<u><b>Directions: </b></u><br />
Cook macaroni according to the package directions. Drain.<br />
<br />
In a heavy-bottomed saucepan, melt butter or
margarine over medium heat. Stir in enough flour to make a roux (the flour and butter mixture should turn a light, fragrant brown). Add
milk to roux slowly, stirring constantly. (Seriously. Stir it constantly!) The sauce will be ready when it coats the back of a spoon. It shouldn't be thin and runny like milk.<br />
<br />
Stir in cheeses, and cook
over low heat until cheese is melted and the sauce is a little thick.
Put macaroni in large casserole dish, and pour sauce over macaroni.
Stir well.<br />
<br />
Add breadcrumbs. Spread over the
macaroni and cheese to cover. If you want to bake this in the oven to crisp everything up, bake at 350 for 15-20 minutes.<br />
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<br />edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-82525913403101618722015-10-16T08:59:00.000-05:002015-10-16T09:01:02.668-05:00Naked Vanilla Layer CakeHi, guys. Well...it's mid-October and I'm posting for the first time since August. I am terribly sorry. I've been battling a combination of work and life busyness in tandem with the "I don't wannas!" But I've also been getting some exciting things together, and I look forward to sharing them with you.<br />
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In the meantime, all of my siblings celebrated birthdays last month, and mine is next Wednesday! Life just keeps on rolling while things are rolling. You know what I mean? Things change or stay the same, but life keeps moving.<br />
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Fortunately, when things start to get crazy, there's cake. Specifically, THIS cake. A light, fragrant vanilla sponge iced just between layers, for a simple, fun, delicious birthday celebration! I made this cake for Lydia and Joe, but couldn't let it go without tasting a bit for myself, and it was so good.<br />
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This is a super easy cake to bake from scratch, originally by Martha Stewart. I tend to avoid her recipes because they have like 217 ingredients and as many steps, but this one was SO EASY! I used my favorite cream cheese frosting recipe (because who needs anything else?) and added some sprinkles for a festive touch.<br />
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Add this simple cake to your next celebration. It'll be worth it, I promise! I picked up this recipe from <a href="http://onlyfromscratch.blogspot.com/2013/05/simple-layer-cake-with-vanilla-frosting.html" target="_blank">Only From Scratch</a>.<br />
<br />
<u><b>Ingredients:</b></u><br />
<ul>
<li>1 stick unsalted butter, softened, plus more for cake pans</li>
<li>2 cups all-purpose flour</li>
<li>1 tablespoon baking powder</li>
<li>1/2 teaspoon salt</li>
<li>1 1/2 cups granulated sugar</li>
<li>3 large eggs, room temperature</li>
<li>1 cup milk (I used almond milk)</li>
<li>1 teaspoon vanilla</li>
</ul>
<b>Frosting: </b><br />
<ul>
<li>1/2 cup (1 stick) unsalted butter, softened</li>
<li class="ingredient" itemprop="ingredients">8 ounces (1 block) cream cheese, softened </li>
<li class="ingredient" itemprop="ingredients">1 1/2 cups powdered sugar
(I rarely measure my powdered sugar--but I don't like frosting that's
too sweet, so that measurement is an approximation)</li>
<li class="ingredient" itemprop="ingredients">Pinch of salt</li>
<li class="ingredient" itemprop="ingredients">Splash of vanilla extract </li>
</ul>
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<u><b>Directions: </b></u><br />
<b>For the cake</b>: preheat oven to 350. Butter or grease two 8 or 9-inch round cake pans
and either line with buttered parchment, or butter and flour pans. Set aside. <br />
<br />
Whisk together flour, baking powder and salt. Beat together butter and
granulated sugar with a mixer on medium speed until combined, 1 to 2
minutes. Add eggs and beat well, scraping down sides of bowl as
necessary. Reduce speed to low and gradually add flour mixture, beating
until combined. Add milk and vanilla and beat until just combined.<br />
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Divide batter between pans; smooth tops with an off-set spatula. Bake
until golden and a toothpick inserted into centers comes out clean, 33
to 35 minutes {If using 9-inch pans, 28-30 minutes}. Let cakes cool in
pans on wire racks 15 minutes. Turn out cakes onto racks to cool
completely.<br />
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<b>
</b></div>
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<b>For the frosting:</b></div>
In
a large mixing bowl, beat together the butter, cream cheese, sugar, and salt until
smooth. Add vanilla, then beat until smooth. Spread half of the frosting onto the bottom cake layer, starting from the middle. (If you frost too close to the edge, the frosting will squish out of the edges!) Spread it thickly outward from the middle of the cake, leaving about an inch margin.<br />
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Set second cake layer on top and spread the rest of the frosting using a butter knife or an offset spatula. Decorate with sprinkles, and enjoy!edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-14056653328184270912015-08-23T16:07:00.001-05:002015-08-23T16:07:28.561-05:00Honey-Garlic Shrimp over Jasmine Rice with Sauteed AsparagusYou know, sometimes, important conversations require beautiful food. I invited my dad over for a chat today and wanted to make sure that the meal was beautiful and memorable, because I've never invited JUST him over. It was so fun! We had a great conversation and enjoyed this delicious, easy, healthy, and tasty meal.<br />
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I don't cook with shrimp that often, and I think the only reason I don't use them more is because they can be expensive. It's worth the occasional splurge, though, because they cook quickly, taste delicious, and are so healthy and versatile.<br />
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I purchased raw shrimp that I peeled and cleaned, but it's also totally acceptable to use pre-cooked shrimp. This recipe is quick, simple, and tasty. You'll begin by briefly marinating your shrimp in a flavorful five-ingredient marinade (which doubles as a sauce), then saute them until sweet, pink, and plump!<br />
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I served this over some Jasmine rice that I made in the rice cooker, and a side of quickly-sauteed asparagus using simple ingredients: olive oil, kosher salt, and freshly ground pepper. It was delicious! Today's recipe is very slightly adapted from this original at <a href="http://www.thecookingjar.com/honey-garlic-shrimp-skillet/" target="_blank">The Cooking Jar</a>. I hope you enjoy it as much as my dad and I did! :)<br />
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<u><b>Ingredients:</b></u><br />
<ul>
<li class="ingredient" itemprop="ingredients">1 lb. shrimp, skin off and tail on (or off, based on your preference)</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon garlic, minced</li>
<li class="ingredient" itemprop="ingredients">1/2 teaspoon ginger, minced</li>
<li class="ingredient" itemprop="ingredients">4 tablespoons honey</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons low-sodium soy sauce</li>
<li class="ingredient" itemprop="ingredients">Crushed red pepper (to taste--I didn't measure this at all). </li>
</ul>
<u><b>Directions:</b></u><br />
Combine the sauce ingredients and divide into half. Marinate the shrimp with half of the sauce for 15-30 minutes, then discard marinade. Over medium high heat, pan sear the shrimp on both sides until browned, about 1 minute per side.<br />
<br />
Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan. Dish and serve hot drizzled with the remaining sauce.<br />
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<span style="font-weight: bold;"><u>Nutrition Facts (Not including rice or asparagus)-</u> Servings:</span> 4 <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Size:</span> 143 grams <span style="font-family: webdings;">•</span><b> </b><b style="font-family: inherit;">Calories:</b><span style="font-family: inherit;"> 205 • </span><b style="font-family: inherit;">Fat:</b><span style="font-family: inherit;"> 1.9 g</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;"><span style="font-family: inherit;"></span>• </span><b style="font-family: inherit;">Carbs:</b><span style="font-family: inherit;"> 20.0 g • </span><span style="font-family: inherit;"></span><b style="font-family: inherit;">Protein: </b><span style="font-family: inherit;">26.4</span><span style="font-family: inherit;"> g </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Sugars: </b><span style="font-family: inherit;">17.4 g</span>
edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-36093909265739598192015-08-10T20:50:00.000-05:002015-08-10T20:50:16.153-05:00One-Pan Turkey Enchilada PastaAnd here we are, in August. How?! I last posted a month ago, and suddenly, we're in the middle of August! I'm obligated to say this: It's <i><u><b>blazing</b></u></i> outside...ugh. If every Texan you know isn't commenting about the weather in <i>some</i> capacity, they're doing it wrong!<br />
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So the last time I wrote, I had a zillion updates and reasons for neglecting you guys--and my blog. Today, there's really just one--I went to Belize a few weeks ago for a mission trip with a wonderful team from my church! We were there for eight days and spent time serving at an orphanage called <a href="http://www.lolministry.com/" target="_blank">Laugh Out Loud Children's Home</a>. What a transformative, humbling experience we shared!<br />
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Our incredibly gifted team of 19 people coordinated all kinds of activities for the kids, including mechanics, archery, computers, music, art, cooking, and sports! I led a baking class for eight children (all under the age of nine...talk about leaving my comfort zone! Sheesh!) They were so eager to learn and excited to be in the kitchen.<br />
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Meanwhile, from the start, I was SO SURE that I was the wrong person for the job. I had innumerable excuses about why someone else was more equipped and better-qualified than I--but God always knows what He's doing--and our baking class was one of the most popular and well-received among the children! <br />
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We also had the opportunity to minister in a Mayan village, where we did a mini vacation Bible school, and had lunch, courtesy of some of the residents of the village! We used our last full day to enjoy time in the sparkling turquoise waters of the Caribbean... (that's the extremely abridged version of the trip).<br />
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It was unbelievable. God is faithful, and he is consistent about removing me from my comfort zone in order to grow and stretch me into the woman he has created me to be. It's not always enjoyable, but He IS always right.<br />
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It's never easy to return to "real life" after traveling--but that's part of why I travel: to leave my norm and expand the boundaries of what I think I know about the world (and myself). Without fail, I come back ever thankful, appreciative, and always amazed at how outrageously blessed I am to live this life. <br />
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With that said--let's get to the food! This One-Pan Pasta is such a breeze to make, especially on nights when you don't feel like doing lots of dishes or putting in much effort. Brown your turkey in the pan with aromatics like onions, garlic, and green bell pepper, then add pasta, vegetable stock, enchilada sauce, and bada bing, bada boom--you've got dinner!<br />
<br />
<u><b>Ingredients:</b></u><br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">2 tablespoon of extra virgin olive oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">2 cloves of garlic, minced
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1/2 of a small onion, diced </li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 green bell pepper, chopped </li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 pound ground turkey meat (you can substitute ground beef or chicken if you like)</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1/2 packet taco seasoning (or substitute onion, garlic, and chili powders to taste)</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">2 cups of vegetable stock (original recipe calls for chicken broth--feel free to use that instead!)
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 19oz can of red enchilada sauce (or 2 10-oz cans)</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">8oz (about 2 1/2 cups) of dried rotini pasta
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">2 cups of freshly shredded Colby Jack cheese
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">green onions
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">black olives (optional)</li>
</ul>
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<u><b>Directions: </b></u><br />
<br />
In a large skillet or sauté pan, sauté garlic, bell pepper, and onions in olive oil over medium low heat until softened. Add ground turkey and cook until browned. Once turkey meat is cooked through, season with taco seasoning, then add pasta, chicken broth and enchilada sauce to pan.<br />
<br />
Bring to a boil, then reduce heat to low and cover. Cook on low, with pan covered for about 15 minutes. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup of cheese. Top
pasta with additional cup of cheese and melt under broiler for a minute
or so--or place lid back on pan and let heat from the pasta melt the
cheese. Garnish with black olives and green onions.<br />
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<span style="font-weight: bold;"><u>Nutrition Facts-</u> Servings:</span> 6 <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Size:</span> 1 cup pasta <span style="font-family: webdings;">•</span><b> </b><b style="font-family: inherit;">Calories:</b><span style="font-family: inherit;"> 586 • </span><b style="font-family: inherit;">Fat:</b><span style="font-family: inherit;"> 32.6 g</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;"><span style="font-family: inherit;">• <b>Cholesterol: </b>152 mg<b> </b></span>• </span><b style="font-family: inherit;">Carbs:</b><span style="font-family: inherit;"> 36.6 g • </span><b style="font-family: inherit;">Fiber:</b><span style="font-family: inherit;"> 1.6 g</span> <span style="font-family: inherit;"> • </span><b style="font-family: inherit;">Protein: </b><span style="font-family: inherit;">39.2</span><span style="font-family: inherit;"> g </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Sugars: </b><span style="font-family: inherit;">3.1 g</span>
edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-82665440335774999192015-07-09T21:02:00.000-05:002015-07-09T21:50:22.096-05:00Elote: Mexican Street CornGUYS. Oh. My. Goodness. We are in JULY!! What the heck happened to JUNE? And where have I been for the past MONTH? And why have I neglected my BLOG?<br />
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There are good answers to all these questions, I promise. Here's the biggie: I totaled my car on May 31st...I hit a deer on my way home from church. The (pregnant) deer died...along with my beloved car...and thus began the circus of insurance claims, insurance settlements, Carfax searches, used car queries, test drives, pre-purchase inspections, and rental cars...the WORKS! THAT'S what happened to June. That's where I've been for the past month. And that's why my poor blog has sat, untouched, since May 21. I'm very sorry...but thanks for understanding!<br />
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So...good news: I've got a new (to me) car and I love it! Bad news: I now have a new car payment, a new insurance payment, and more gas to pay for because my new car is bigger than my old one. Good news: I've got a great place to live and I LOVE IT! Bad news: my rent went up this month. Good news: I'm blessed with a job that pays the bills, and I <b>love</b> it!! Bad news: there's rarely anything left after the bills are paid...but you know what? God is so faithful, and never <i>once</i> have I not had what I needed.<br />
<br />
God provides even before I know there's a deficit, and He never fails--so my responsibility is to be wise with the resources I have and trust God for the rest. Fortunately, my crazy life affords me <i>lots</i> of opportunities to exercise that trust in Him! I am alive. I am unharmed. I am fully well and thriving. I am outrageously, abundantly blessed, and I can do nothing but thank God for that. :)<br />
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Okay, now on to this corn...WHATTTT! I usually don't care much for corn, but I HAD to make this recipe. Good. Grief. I made it for the family cookout on July 4th and the platter was empty in minutes! Here's the deal: it's juicy corn on the cob, smothered in a garlic sauce and topped with Cotija cheese or Queso Fresco, chili powder, cilantro, and a splash of lime. Are you kidding me?!! It was so delicious and SO EASY!!<br />
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Also, let's just take a moment to celebrate that this is the <span style="font-size: large;"><u><b><span style="color: purple;">100th</span> <span style="color: lime;"><u>Post</u></span> <span style="color: cyan;">on</span> <span style="color: purple;">Foodie & Fabulous!!!!</span> <span style="color: magenta;">WOOOOO</span><span style="color: lime;">HOOOOO!!!!</span></b></u></span><b> </b>Thank you guys for sticking with me through the past couple of years. This has been so much fun, and I love writing for you. Here's to a hundred more recipes!! :)<br />
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I've seen recipes that make the garlic sauce with some combination of mayo and garlic powder, but I don't like mayo--so I used butter instead. It was a delicious alternative and just as unhealthy...oops... ;) Now, please don't rely on me for the authenticity of this version of Elotes-- and if you know a better way to do it, please feel free to comment! You know how open I am to hearing what you guys do with my recipes. All I know is: THIS WAS AMAZING. I hope you enjoy it as much as my family and friends did! Adapted from <a href="http://www.littlespicejar.com/mexican-street-corn-elotes/" target="_blank">Little Spice Jar</a>.<br />
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<u><b>Ingredients:</b></u><br />
<ul>
<li class="ingredient" itemprop="ingredients">3 ears sweet corn</li>
<li class="ingredient" itemprop="ingredients">3 tablespoons butter, softened</li>
<li class="ingredient" itemprop="ingredients">¼ teaspoon garlic powder</li>
<li class="ingredient" itemprop="ingredients">½ cup Queso Fresco or cotija cheese, crumbled</li>
<li class="ingredient" itemprop="ingredients">3 tablespoons cilantro, chopped</li>
<li class="ingredient" itemprop="ingredients">½ teaspoon chili powder (ancho chile or Chipotle powder works too) </li>
<li class="ingredient" itemprop="ingredients">1 lime, quartered</li>
</ul>
<u><b>Directions: </b></u><br />
To oven cook the corn: Preheat the oven to 350 F.
Place the corn covered in husks directly on the oven rack and bake for
35-40 minutes or until the corn is tender and juicy.<br />
To grill the corn: you can leave the husks on or remove them for
some nice-looking grill marks. Grill corn for 15-20 minutes, turning every 5 minutes until tender.<br />
<br />
In
a small bowl, combine the garlic powder with the butter. Place the Queso Fresco cheese in a shallow baking dish or a plate. When the corn is
done, remove husks and brush the corn with the garlic butter. Roll
in the cotija cheese and sprinkle with cilantro and chili powder. Serve
with the lime wedges to squeeze over the corn. Easy. Peasy. Cheesy. And DELICIOUS! Enjoy!!<br />
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edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-9198422324597757952015-05-21T22:16:00.005-05:002015-05-21T22:18:42.449-05:00Turkey Stuffed Avocado TacosHi, friends! It's nearly the end of May! This year is seriously flying away. Wow. North Texas has gotten some pretty crazy weather lately, too! Tornadoes and flooding and earthquakes, oh my!<br />
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But that doesn't stop spring flavors from entering my kitchen. These stuffed avocado tacos made my day! I saw the recipe and fell in love immediately. The original uses ground beef, but I figured I could make a leaner recipe using healthy turkey!<br />
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I'm typically not a fan of warm avocado, but being that this avocado acts as a vehicle to hold all the delicious taco toppings, I jumped right on board! This meal has a delightfully creamy, hearty texture, and fills you up with all kinds of good things!<br />
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This taco is stuffed to the brim with savory ground turkey, a little bit of diced avocado, juicy tomatoes, and topped with cheddar and pepper jack cheeses for a delightful "taco" experience! I will say--they were a little bit messy to eat, but I just used some crunchy tortilla chips to scoop up anything I missed with my fork! Thanks to <a href="http://thecozycook.com/stuffed-avocado-tacos/" target="_blank">The Cozy Cook</a>, from whom I adapted this recipe.<br />
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<u><b>Ingredients:</b></u><br />
<ul>
<li class="ingredient" itemprop="ingredients">1 pound ground turkey </li>
<li class="ingredient" itemprop="ingredients">1/2 (1.25 oz.) packet taco seasoning</li>
<li class="ingredient" itemprop="ingredients">1/2 teaspoon cumin</li>
<li class="ingredient" itemprop="ingredients">1/2 teaspoon chili powder</li>
<li class="ingredient" itemprop="ingredients">1/2 teaspoon garlic powder </li>
<li class="ingredient" itemprop="ingredients">1 small onion, diced</li>
<li class="ingredient" itemprop="ingredients">4 ripe avocados</li>
<li class="ingredient" itemprop="ingredients">1 medium tomato, diced</li>
<li class="ingredient" itemprop="ingredients">1 cup shredded Mexican cheese (I used half cheddar and half pepper jack)</li>
<li class="ingredient" itemprop="ingredients">3/4 cup low fat sour cream for topping (optional)</li>
<li class="ingredient" itemprop="ingredients">Cilantro, for a garnish or topping (optional)</li>
</ul>
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<u><b>Directions:</b></u><br />
Preheat oven to 350 degrees and line a baking sheet with foil; set aside. Cook the ground turkey over medium heat until browned. Drain excess grease. Add 3/4 cup water and stir in taco seasoning and diced onions. Cook until the onions are softened, then turn the heat off. <br />
<br />
Slice avocados in half lengthwise. Remove the pits and carefully scoop
out some of the flesh to make room for the taco filling. Dice the
avocado that you scooped out and toss in with the meat mixture along
with the diced tomatoes. <br />
<br />
Scoop the meat mixture into the Avocado slices and top with cheese. Bake on prepared baking sheet for approximately 10 minutes, or until the cheese is melted and hot. Serve immediately with diced cilantro and sour cream. Have some chips handy to clean up any spills! <br />
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<span style="font-weight: bold;"><u>Nutrition Facts-</u> Servings:</span> 8 <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Size:</span> 1 avocado half <span style="font-family: webdings;">•</span><b> </b><b style="font-family: inherit;">Calories:</b><span style="font-family: inherit;"> 354 • </span><b style="font-family: inherit;">Fat:</b><span style="font-family: inherit;"> 28.6 g</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;"><span style="font-family: inherit;">• <b>Cholesterol: </b>67 mg<b> </b></span>• </span><b style="font-family: inherit;">Carbs:</b><span style="font-family: inherit;"> 11.3 g • </span><b style="font-family: inherit;">Fiber:</b><span style="font-family: inherit;"> 7.2 g</span><i style="font-family: inherit;"> </i> <span style="font-family: inherit;"> • </span><b style="font-family: inherit;">Protein: </b><span style="font-family: inherit;">18.4</span><span style="font-family: inherit;"> g </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Sugars: </b><span style="font-family: inherit;">1.4 g</span>
edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com2tag:blogger.com,1999:blog-3434408928365817884.post-88115047261338193902015-05-06T19:48:00.000-05:002015-05-06T19:48:10.871-05:00Cheesy Chorizo and Black Bean TaquitosHello, friends! I'm on a roll this week with posts--I think it's a combination of being in the cooking mood more often than usual, and having more daylight within which to take food photos (the irony here being that the sun disappeared as the taquitos came out of the oven...*sigh*) Anyway--I'm playing with a new (to my kitchen) ingredient today: Chorizo!<br />
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Chorizo is a spicy Mexican pork sausage that goes well with...well, nearly everything! It's great in breakfast tacos, and absolutely MADE to pair with sweet potatoes in a sweet and savory hash. I've been singing its praises from afar--until today. Today, I got up close and personal- and I'm so glad I did!<br />
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I didn't get to celebrate Cinco de Mayo yesterday, a day of great significance because my brother and sister-in-law celebrated their three-year wedding anniversary yesterday! Many, many congratulations to them--here they are on their wedding day! :) Beautiful people.<br />
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Okay! Let's talk taquitos. I love this recipe because it's easy, tasty, flavorful, and comes together so quickly! They're baked, not fried, and with only five ingredients and a punch of spice, everybody wins with this festive party dish! Serve the taquitos with mashed avocado or guacamole--and make sure to have a little sour cream on the side : )<br />
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Many thanks to <a href="http://www.lifesambrosia.com/2015/03/cheesy-chorizo-black-bean-taquitos-recipe.html" target="_blank">Life's Ambrosia</a> for the recipe! I made half of the original recipe because I'm only cooking for one, but I'm posting the original for you. Ready? GO.<br />
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<u><b>Ingredients:</b></u><br />
<ul>
<li itemprop="ingredients">1 pound ground chorizo </li>
<li itemprop="ingredients">1/2 medium yellow onion, diced </li>
<li itemprop="ingredients">1 (14.5 ounce) can refried black beans (I only had whole black beans, so I <a href="http://foodieandfabulous.blogspot.com/2015/03/roasted-sweet-potato-and-black-bean.html" target="_blank">made my own</a>).</li>
<li itemprop="ingredients">1 cup pepper jack cheese (I used a combination of Monterey Jack and Pepper Jack cheeses)</li>
<li itemprop="ingredients">12 - 15 taco sized corn tortillas </li>
<li itemprop="ingredients">Guacamole and sour cream to serve</li>
</ul>
<u><b>Directions:</b></u><br />
Preheat oven to 425 degrees and line a baking sheet with foil; set aside. (I baked mine at 400 because my oven gets pretty hot!)<br />
<br />
In a frying pan, cook chorizo and onions together until chorizo is browned and cooked through. Add in refried beans. Mix
well. Mix in pepper jack cheese and cook until cheese melts. Remove from
heat.<br />
<br />
Microwave four tortillas at a time between damp paper towels until they are soft and
pliable, about 30 seconds. Place a heaping tablespoon of the chorizo
filling in the center of each corn tortilla and roll up. Place the
tortillas, seam side down, on a baking sheet. Repeat with remaining
ingredients.<br />
<br />
Bake taquitos in preheated oven for 10
- 15 minutes or until tortillas are crisp. Remove from oven and serve
with guacamole for dipping. <br />
<div class="note">
Enjoy!</div>
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<span style="font-weight: bold;"><u>Nutrition Facts-</u> Servings:</span> 4 <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Size:</span> 3 taquitos <span style="font-family: webdings;">•</span><b> </b><b style="font-family: inherit;">Calories:</b><span style="font-family: inherit;"> 476 • </span><b style="font-family: inherit;">Fat:</b><span style="font-family: inherit;"> 15.9 g</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;"><span style="font-family: inherit;">• <b>Cholesterol: </b>109 mg<b> </b></span>• </span><b style="font-family: inherit;">Carbs:</b><span style="font-family: inherit;"> 38.3 g • </span><b style="font-family: inherit;">Fiber:</b><span style="font-family: inherit;"> 5.9 g</span><i style="font-family: inherit;"> </i> <span style="font-family: inherit;"> • </span><b style="font-family: inherit;">Protein: </b><span style="font-family: inherit;">39.3</span><span style="font-family: inherit;"> g </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Sugars: </b><span style="font-family: inherit;">.6 g</span>edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-85089674498231614272015-05-04T20:12:00.000-05:002015-05-04T20:27:55.028-05:00Roasted Strawberry, Avocado, and Mozzarella Grilled CheeseHi, friends. I can't believe it's May already!! You know, if I hadn't already used my corny "May the fourth be with you" joke LAST year on May the fourth, today would totally be the day to break it out ;)<br />
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Today's post will be short and sweet. I was on <a href="http://foodgawker.com/" target="_blank">Foodgawker</a> today--it's one of my very favorite food blogger sites, and the inspiration for many of the recipes you see here on Foodie & Fabulous! Everything on there looks delicious, but there are some days when it seems that EVERY recipe speaks to me!<br />
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Today was no different, but this particular recipe stood out because it's 1) easy 2) tasty 3) healthy 4) gorgeous. (You know how I feel about pretty food!) Plus, the flavor combination just SCREAMED "Eat me! I taste like spring!!" How could I resist such a persuasive sandwich? The answer is: I couldn't. So...here we go! I adapted this recipe from Monique at <a href="http://www.ambitiouskitchen.com/2015/04/roasted-strawberry-avocado-and-mozzarella-grilled-cheese/" target="_blank">Ambitious Kitchen</a>.<br />
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<u><b>Ingredients:</b></u><br />
<ul>
<li class="ingredient" itemprop="ingredients">1 pint ripe strawberries, hulled and quartered (about 4 cups strawberries)</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon granulated sugar (I didn't measure)</li>
<li class="ingredient" itemprop="ingredients">4 slices thick bread (I used French bread; you may use sourdough, Multigrain bread, or another thick, crusty bread)</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon olive oil</li>
<li class="ingredient" itemprop="ingredients">1/2 large ripe avocado, sliced</li>
<li class="ingredient" itemprop="ingredients">1/2 cup mozzarella cheese, shredded (approximate--I didn't measure)</li>
</ul>
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<u><b>Directions:</b></u><br />
Preheat oven
to 375 and line a baking sheet with foil. Lightly coat with
nonstick cooking spray; set aside. In a medium bowl, toss strawberries with sugar so that they are fully coated. Transfer to prepared baking sheet
and bake for 20 minutes or until
berries are juicy. Remove and set aside.<br />
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Heat a skillet over medium high heat. Lightly brush or drizzle half of olive
oil over two slices of bread and place oiled side down.
Layer bread with mozzarella, avocado, and lastly, roasted strawberries. Drizzle
the remaining slices of bread with olive oil and place oiled side up on the
sandwich.<br />
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Cover with a lid and cook about 4-5 minutes or until golden
brown on bottom. Carefully flip the sandwich, reduce heat to medium and
cook a few more minutes or until the bread is golden brown. Enjoy!! :)<br />
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<span style="font-weight: bold;"><u>Nutrition Facts--</u> Servings:</span> 2 <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Size:</span> 1 sandwich <span style="font-family: webdings;">•</span><b> </b><b style="font-family: inherit;">Calories:</b><span style="font-family: inherit;"> 326 • </span><b style="font-family: inherit;">Fat:</b><span style="font-family: inherit;"> 17.9 g</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;"><span style="font-family: inherit;">• <b>Cholesterol: </b>15 mg<b> </b></span>• </span><b style="font-family: inherit;">Carbs:</b><span style="font-family: inherit;"> 30.9 g • </span><b style="font-family: inherit;">Fiber:</b><span style="font-family: inherit;"> 5.6 g</span><i style="font-family: inherit;"> </i> <span style="font-family: inherit;"> • </span><b style="font-family: inherit;">Protein: </b><span style="font-family: inherit;">13.2</span><span style="font-family: inherit;"> g </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Sugars: </b><span style="font-family: inherit;">6.6 g</span>
edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com2tag:blogger.com,1999:blog-3434408928365817884.post-32260576056167215092015-05-02T11:05:00.002-05:002015-05-02T11:07:05.383-05:00Shredded Pork Sliders with Fresh Mango SlawAs I mentioned in my last post, I had a recent kitchen victory! Let me tell you the background story. In the past, I've attempted to make pork carnitas in my slow cooker, with ZERO success. Ugh. When I've tried, I always follow the directions EXACTLY, and it would smell so wonderful after eight hours in the crock pot. I'd rush into the kitchen and grab my forks, ready to shred some tender, juicy pork, and.....it was never what the recipe promised. Though always tasty, it would be chewy and sometimes tough...always disappointing.<br />
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I have no idea what went wrong each time--whether I didn't get the right cut of meat, whether I didn't trim enough fat or didn't add enough liquid for the meat to soak up...in any case, my pork attempts always left me with dashed hopes and feeling like a kitchen failure, ha! I took it really personally, but I learned something new each time.<br />
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At Christmas, I received a brand new crock pot as a gift! It's bigger than my original, newer than my original, and best of all, unblemished with memories from the past! I decided to keep hope alive, ha! Then, I was in the store recently and saw pork butt roasts on sale, and I knew it was time to give it another try. I bought a four-pound roast, came home and unwrapped the crock pot, read the directions from start to finish, and sent up some soulful prayers on behalf of my pork butt. (You laugh, but I took this really seriously, guys!)<br />
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I used a recipe from Chungah at <a href="http://damndelicious.net/2014/10/10/slow-cooker-pork-carnitas/" target="_blank">Damn Delicious</a>. Her food is ALWAYS AMAZING, so I knew I'd be in good hands, no matter the outcome. I prepped the meat the night before, and put it into the crock pot on Friday morning on a hope and a(nother) prayer...<br />
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I came home from work with bated breath and fingers crossed...I lifted the crock pot lid to find loads of moist, juicy pork! Eek! I was hopeful, but it still had to pass the fork test.....I reached into the cutlery drawer, pulled out two forks, and...they went through the pork like knives through butter! AHHHH, IT WAS THE MOST DELIGHTFUL kitchen moment I've experienced in a long time (mostly because I didn't screw it up this time!!). I was elated. <br />
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So. Here's the recipe, very slightly adapted from Damn Delicious--and I've been eating it with gusto since I made it. These sliders are just one variation of the things I've made. Also, side note--Hawaiian sweet rolls are DELICIOUS. Okay, enough talking. Recipe!<br />
<br />
<u><b>Ingredients:</b></u><br />
<b>For pork carnitas:</b><br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 tablespoon chili powder </li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 tablespoon brown sugar </li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">2 teaspoons ground cumin </li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">2 teaspoons dried oregano </li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">2 teaspoons salt, or more, to taste </li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 teaspoon ground black pepper </li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">4 pound pork shoulder, excess fat trimmed </li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">4 cloves garlic, peeled </li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">2 onions, quartered </li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">2 oranges, juiced </li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">2 limes, juiced</li>
</ul>
<b>For mango slaw: </b><br />
<ul>
<li>1 ripe mango, diced</li>
<li>1 sweet bell pepper (I used two mini bells--red and yellow), diced</li>
<li>2 green onions, chopped</li>
<li>Cilantro, chopped (to taste)</li>
<li>1/4 red cabbage, shredded </li>
<li>Juice of a lime </li>
<li>Salt and pepper to taste</li>
</ul>
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<u><b>Directions:</b></u><br />
In
a small bowl, combine chili powder, cumin, oregano, salt and pepper.
Season pork loin with spice mixture, rubbing in thoroughly on all sides.<br />
<br />
Place
garlic, onions, orange juice, lime juice and seasoned pork shoulder
into a slow cooker. Cover and cook on low heat for 8 hours or high for
4-5 hours.<br />
<br />
Remove
pork shoulder from the slow cooker and shred the meat before returning
to the pot with the juices; season with salt and pepper, to taste, if
needed. Cover and keep warm for an additional 30 minutes.<br />
<br />
Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes. Serve immediately.<br />
<br />
<b>For the slaw: </b><br />
Combine all ingredients and refrigerate until ready to serve.<br />
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<span style="font-weight: bold;"><u>Nutrition Facts--</u> Servings:</span> 10 <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Size:</span> 1 slider with slaw <span style="font-family: webdings;">•</span><b> </b><b style="font-family: inherit;">Calories:</b><span style="font-family: inherit;"> 568 • </span><b style="font-family: inherit;">Fat:</b><span style="font-family: inherit;"> 39.2 g</span><span style="font-family: inherit;"></span><span style="font-family: inherit;"><span style="font-family: inherit;"><b> </b></span>• </span><b style="font-family: inherit;">Carbs:</b><span style="font-family: inherit;"> 12.2 g • </span><b style="font-family: inherit;">Fiber:</b><span style="font-family: inherit;"> 2.6 g</span><i style="font-family: inherit;"> </i> <span style="font-family: inherit;"> • </span><b style="font-family: inherit;">Protein: </b><span style="font-family: inherit;">43.4</span><span style="font-family: inherit;"></span><span style="font-family: inherit;"></span><span style="font-family: inherit;"> g </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Sugars: </b><span style="font-family: inherit;">8.1</span><span style="font-family: inherit;"> g</span> </div>
edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-60932935420957728782015-04-26T18:45:00.001-05:002015-04-26T18:45:06.361-05:00Spinach and Mushroom QuinoaFriends! Romans! Countrymen! Lend me your bellies...ha. Hi, guys. It's been a while since I've been here, and I'm very sorry about that! It's not that I haven't been cooking; but like usual, it's about finding the time to get recipes to you guys!<br />
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<br />
<a name='more'></a>There have been two kitchen developments as of late--inconsequential in real life, but relevant in foodie life. First: I bought a Mac and Cheese Cookbook! I've never made homemade macaroni and cheese from scratch, and this cookbook contains TONS of recipes. I'm very excited to start learning...so be on the lookout!<br />
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Second: I bought a pork butt roast this week and SUCCESSFULLY (for the first time in my life) made pork carnitas (shredded pork) in my new crock pot! This second development just thrills me, because in the past, I haven't been able to achieve the juicy, fork-tender shredded pork that I love so much. The results I was looking for always eluded me! Not this time, though! I was victorious!! So again, be on the lookout for a tasty carnitas recipe, likely coming this week : )<br />
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Okay. So I had today's recipe for lunch, though it's more of a side dish. It's SO easy. SO tasty. SO healthy. Those are our favorite things, right? It contains superfood Quinoa, which is basically a healthy eater's dream, because it's packed full of protein, fiber, and it's low in calories! This flavorful dish is gluten free, vegetarian, vegan, and so, so, so good for you!<br />
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The quinoa and mushrooms are filling and full of protein, so you don't miss meat here. It's also colorful, thanks to the bright green, nutrient-packed spinach and savory green onions--and it's so easy to just dig in to this guilt-free dish, slightly adapted from <a href="http://juliasalbum.com/2014/06/spinach-and-mushroom-quinoa-recipe/" target="_blank">Julia's Album</a>. Enough talking already! <br />
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<u><b>Ingredients: </b></u><br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 pound mushrooms (I used cremini), sliced thinly
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">3 garlic cloves, minced
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 1/2 tablespoons olive oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">5 green onions, chopped
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">5 to 10 ounces fresh spinach (to taste)
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">2 cups cooked quinoa
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">Salt and crushed red pepper (to taste) </li>
</ul>
<u><b>Directions: </b></u><br />
<br />
Heat
olive oil in a large skillet over medium-high heat. Add
mushrooms and garlic; saute over medium-high heat for about 5 minutes
until mushrooms get soft and reach a lovely golden-brown color. Add
chopped green onions and mix; season with salt to taste.<br />
<br />
Add fresh spinach to the skillet, reduce heat to low, cover the skillet
with the lid and let mushrooms and spinach cook for about 1 minute or
less, just until spinach begins to wilt. Add 2 cups of cooked quinoa
to the skillet and cook on low heat for another minute until spinach
wilts. Season with a little more salt and crushed red pepper for more heat.<br />
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<span style="font-weight: bold;"><u>Nutrition Facts--</u> Servings:</span> 4 <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Size:</span> 1 cup quinoa <span style="font-family: webdings;">•</span><b> </b><b style="font-family: inherit;">Calories:</b><span style="font-family: inherit;"> 415 • </span><b style="font-family: inherit;">Fat:</b><span style="font-family: inherit;"> 12.7 g</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;"><span style="font-family: inherit;">• <b>Cholesterol: </b>0 mg<b> </b></span>• </span><b style="font-family: inherit;">Carbs:</b><span style="font-family: inherit;"> 61.7 g • </span><b style="font-family: inherit;">Fiber:</b><span style="font-family: inherit;"> 8.4 g</span><i style="font-family: inherit;"> </i> <span style="font-family: inherit;"> • </span><b style="font-family: inherit;">Protein: </b><span style="font-family: inherit;">17.1</span><span style="font-family: inherit;"></span><span style="font-family: inherit;"> g </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Sugars: </b><span style="font-family: inherit;">2.5 g</span>edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-18220332032270247052015-03-29T13:54:00.005-05:002015-03-29T13:54:52.589-05:00Roasted Sweet Potato and Black Bean Tostadas with Avocado Lime CremaHello, friends! Oh my gosh, it is GORGEOUS outside today! My windows are open and letting the sun in...the wind is blowing and it's warm, but not too warm. It's the perfect day for a picnic or a bike ride or something lovely, spent with pleasant people. (Yet, here I am, behind my computer, blogging. Eh...such is life).<br />
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I'm late posting this recipe--I made it a few weeks ago and haven't had time to write it out or edit the photos. I reached a point today of deciding that it doesn't have to be *perfect* in order for me to share, so I'm going to share it anyway!<br />
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So you remember the love affair I began with sweet potatoes, starting with <a href="http://foodieandfabulous.blogspot.com/2013/09/spinach-and-cranberry-loaded-sweet.html" target="_blank">this recipe</a> back in September 2013? It was shortly after I got sick and was making tons of adjustments to my eating habits and overall routine. Well, the affair continues; largely because the humble sweet potato is packed <i>full</i> of good-for-you nutrients, not to mention great flavor!<br />
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Today's recipe incorporates some chili-spiced, roasted sweet potatoes, hearty black beans, and a cool, refreshing avocado crema, to be enjoyed on top of a crunchy tostada shell. I love food that tastes good and is good for you, and I love even more when I already have everything in the house that I'll need for the recipe, which I adapted from <a href="http://www.connoisseurusveg.com/2015/03/chipotle-roasted-sweet-potato-and-black-bean-tostadas-with-avocado-lime-crema.html" target="_blank">here</a>. <br />
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<u><b>Ingredients:</b></u><br />
<div class="ERSSectionHead">
<b>For the Roasted Sweet Potatoes:</b></div>
<ul>
<li class="ingredient" itemprop="ingredients">1 large sweet potato, peeled and diced into ½ inch cubes</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon olive oil</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon chili powder</li>
<li class="ingredient" itemprop="ingredients">1/4 teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">1/4 teaspoon garlic powder</li>
<li class="ingredient" itemprop="ingredients">1/4 teaspoon cumin </li>
</ul>
<div class="ERSSectionHead">
<b>For the Avocado Lime Crema:</b></div>
<ul>
<li class="ingredient" itemprop="ingredients">1 ripe avocado</li>
<li class="ingredient" itemprop="ingredients">1/4 cup unflavored soy or almond milk (I used almond milk)</li>
<li class="ingredient" itemprop="ingredients">1/4 cup fresh cilantro</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons lime juice</li>
<li class="ingredient" itemprop="ingredients">1/4 teaspoon salt</li>
</ul>
<div class="ERSSectionHead">
<b>For the Refried Black Beans:</b></div>
<ul>
<li class="ingredient" itemprop="ingredients">1 tablespoon olive oil</li>
<li class="ingredient" itemprop="ingredients">1/2 onion, diced</li>
<li class="ingredient" itemprop="ingredients">2 garlic cloves, minced</li>
<li class="ingredient" itemprop="ingredients">1-14 oz. can black beans, rinsed and drained</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon lime juice</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon ground cumin</li>
<li class="ingredient" itemprop="ingredients">1/4 teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">1/4 teaspoon pepper</li>
</ul>
<div class="ERSSectionHead">
<u><b>For the Tostadas</b></u></div>
<ul>
<li class="ingredient" itemprop="ingredients">6 corn tortillas</li>
<li class="ingredient" itemprop="ingredients">2 tsp. olive oil</li>
<li class="ingredient" itemprop="ingredients">few dashes salt</li>
</ul>
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<u><b>Directions:</b></u><br />
Preheat
oven to 375. (The original recipe calls for 400, but my oven bakes pretty hot, so adjust as needed). Line a baking sheet with parchment paper or foil; set aside. Toss sweet potatoes
with olive oil, chili powder, garlic, cumin, and salt to coat. Arrange in an
even layer on baking sheet. Bake until tender and lightly crispy on the
outsides, about 25 minutes, tossing halfway through. <div class="ERSSectionHead">
</div>
<div class="ERSSectionHead">
</div>
<div class="ERSSectionHead">
While
sweet potatoes roast, place all ingredients for the avocado crema in a blender or food
processor, and blend until smooth and creamy, stopping to scrape
down sides of bowl or pitcher as needed. </div>
<div class="ERSSectionHead">
</div>
<div class="ERSSectionHead">
To make the beans, heat
oil in medium skillet over medium heat. Add onion and sauté until soft,
about 5 minutes. Add garlic and sauté 1 minute more. Add beans, lime
juice, cumin, salt and pepper. Sauté 2 minutes more. Remove from heat.</div>
<div class="ERSSectionHead">
</div>
<div class="ERSSectionHead">
Mash beans lightly with a potato masher. Add a couple of tablespoons of water if the mixture becomes too dry, and mix well. (Mine were still a little dry, as you can see from the photos, so I should have added a bit more water).</div>
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<div class="ERSSectionHead">
For the tostadas, brush both sides of tortillas lightly with olive oil and place on baking sheet. Sprinkle lightly with salt. When
your sweet potatoes have about 10 minutes of cook time left, place
baking sheet into oven. Cook until tortillas are slightly darkened and
crispy, about 10 minutes; do not overbake or they will burn!</div>
<br />
Transfer tortillas to plates and spread each with refried black beans. Top with sweet potatoes and crema.<br />
<br />
<span style="font-weight: bold;"><u>Nutrition Facts--</u> Servings:</span> 6 <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Size:</span> 1 topped tostada <span style="font-family: webdings;">•</span><b> </b><b style="font-family: inherit;">Calories:</b><span style="font-family: inherit;"> 243 • </span><b style="font-family: inherit;">Fat:</b><span style="font-family: inherit;"> 16.1 g</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;"><span style="font-family: inherit;">• <b>Cholesterol: </b>0 mg<b> </b></span>• </span><b style="font-family: inherit;">Carbs:</b><span style="font-family: inherit;"> 24.3 g • </span><b style="font-family: inherit;">Fiber:</b><span style="font-family: inherit;"> 5.9 g</span><i style="font-family: inherit;"> </i> <span style="font-family: inherit;"> • </span><b style="font-family: inherit;">Protein: </b><span style="font-family: inherit;">3.6</span><span style="font-family: inherit;"> g </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Sugars: </b><span style="font-family: inherit;">3.7 g</span> edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com1tag:blogger.com,1999:blog-3434408928365817884.post-3865414442224106492015-03-18T21:17:00.000-05:002015-03-18T21:17:01.886-05:00Creamy Spinach and Mushroom LasagnaOkay, quick poll: Who loves lasagna?? *Raises hand* Great. Now that we've gotten THAT out of the way, we can move on to today's recipe! Lasagna is one of the ultimate comfort foods, don't you agree? Ooey, gooey, cheesy, and indulgent. Mmm.<br />
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This recipe offers a delicious, meatless twist on lasagna that's so tasty and FILLED with good (and good for you!) ingredients like spinach, mushrooms, tons of cheese, and an absolutely <i><b>wonderful</b></i> homemade creamy mushroom sauce!<br />
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I actually made this a few days ago and ran out of good daylight for photos, so I apologize in advance. Funnily enough, a friend of mine called me as soon as I took the last photograph, so I invited him to come over for a plate, which he scarfed down in no time (compliments to the chef?)<br />
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I adapted this recipe from one of my favorite food blogs, <a href="http://damndelicious.net/2015/03/07/creamy-spinach-and-mushroom-lasagna/" target="_blank">Damn Delicious</a>, and divided it in half because there's no way I could finish a standard 9x13 lasagna by myself! However, I'll provide the original recipe for you guys. Also, though this is a meatless recipe, it could easily accommodate whatever meat you'd like to add--some Italian sausage, chicken, ground turkey...<br />
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<u><b>Ingredients:</b></u><br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">9 lasagna noodles </li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 (15-ounce) package whole milk ricotta </li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">2 (10-ounce) packages frozen chopped spinach, thawed and drained </li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">3 cups shredded mozzarella cheese, dived </li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">3/4 cup freshly grated Parmesan, divided </li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">2 tablespoons chopped fresh parsley leaves</li>
</ul>
<b>For the sauce: </b><ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1/4 cup unsalted butter </li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">2 cloves garlic, minced </li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">1 pound cremini mushrooms, thinly sliced </li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">1 onion, diced </li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">1/4 cup all-purpose flour </li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">3 cups milk, at room temperature (I used a combination of almond milk and heavy cream)</li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients">1 teaspoon dried basil </li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients">1/2 teaspoon dried oregano or Italian seasoning</li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients">Pinch of nutmeg </li>
<li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients">Kosher salt and freshly ground black pepper, to taste</li>
</ul>
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<u><b>Directions:</b></u><br />
<br />
Preheat oven to 350. To
make the sauce, melt butter in a saucepan over medium heat. Add garlic,
mushrooms and onion. Cook, stirring occasionally, until tender, about
3-4 minutes. Whisk in flour until lightly browned, about 1 minute.<br />
<br />
Gradually
whisk in milk, and cook, whisking constantly, until slightly thickened,
about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant,
about 1 minute; season with salt and pepper, to taste; set aside.<br />
<br />
In a large pot of boiling salted water, cook lasagna noodles according to package instructions. To assemble the lasagna, spread
1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3
lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup
mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top
with remaining noodles, mushroom sauce and cheeses.<br />
<br />
Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.<br />
<a href="http://4.bp.blogspot.com/-lMxYrVBC5CM/VQotPja3hFI/AAAAAAAAdBs/iVaDonbSho0/s1600/DSC05695.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lMxYrVBC5CM/VQotPja3hFI/AAAAAAAAdBs/iVaDonbSho0/s1600/DSC05695.JPG" height="480" width="640" /></a> <span style="font-weight: bold;"><u>Nutrition Facts--</u> Servings:</span> 12 <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Size:</span> 1/12 of lasagna <span style="font-family: webdings;">•</span><b> </b><b style="font-family: inherit;">Calories:</b><span style="font-family: inherit;"> 357 • </span><b style="font-family: inherit;">Fat: </b><span style="font-family: inherit;">18.3</span><span style="font-family: inherit;"></span><span style="font-family: inherit;"></span><span style="font-family: inherit;"> g</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;"><span style="font-family: inherit;">• </span></span><b style="font-family: inherit;">Carbs:</b><span style="font-family: inherit;"> 27.8 g • </span><b style="font-family: inherit;">Fiber:</b><span style="font-family: inherit;"> 2.7 g</span> <span style="font-family: inherit;"> • </span><b style="font-family: inherit;">Protein: </b><span style="font-family: inherit;">21.4</span><span style="font-family: inherit;"></span><span style="font-family: inherit;"></span><span style="font-family: inherit;"> g </span><span style="font-family: inherit;">• </span><b style="font-family: inherit;">Sugars: </b><span style="font-family: inherit;">6 g</span>
edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0tag:blogger.com,1999:blog-3434408928365817884.post-46874825022981044712015-03-14T11:49:00.000-05:002015-04-06T09:25:33.648-05:00Crunchy Tilapia Tacos with Red Cabbage Slaw and Fresh Pineapple SalsaHi, friends! I hope you're well and enjoying the not-icy weather these days. So here's the deal: I love tacos. I <i>especially</i> love fish tacos. Mmm. A good fish taco just makes the foodie in me so happy! <br />
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<a name='more'></a>I always worry that when I make a breading for fish, it may not be crunchy or crispy enough, so I started my research and went on the hunt for some Panko breadcrumbs. If you're not familiar, Panko breadcrumbs are Japanese-style breadcrumbs that are fluffier and crispier than regular breadcrumbs. <br />
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However, what I found was even better! I went into Kroger and, by some providence, stumbled upon this *delicious* Chipotle Lime Tortilla Panko Breader. Oh. My. Goodness. It's crunchy, spicy, and made a GORGEOUS crust on the outside of the fish. <br />
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<br />
The back of the box also contains a recipe for the cabbage slaw I made. Isn't it pretty? I LOVE beautiful food, and the colors in here just make me want to dig in! The pineapple salsa was super easy and very flavorful. I used some of the leftover fresh pineapple I used in the salmon last week. Add some cilantro, red onion, and jalapeno, and a little lime juice, and you've got a real good thing going! <br />
<br />
There are three steps in the breading process; all of which make the fish crispy, crunchy, moist, and flavorful. First, you'll dredge your thawed tilapia in some seasoned flour, then dip it in some water, and then cover the whole fillet in the delicious Panko breader! Mmm, I was so pleased with how this came out! I'm sure you will be too.<br />
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<u><b>Ingredients:</b></u><br />
<br />
<b>For the tilapia: </b><br />
<ul>
<li>Tilapia fillets, thawed (I used four large fillets)</li>
<li>1/4 cup flour</li>
<li><a href="http://www.privateselection.com/artisan-products/artisan-baking-and-cooking-ingredients/baking/chipotle-lime-tortilla-panko-bread-crumbs/" target="_blank">Chipotle Lime Tortilla Panko Breader</a></li>
<li>Seasoned salt, cumin, and pepper to taste (I used mine to season the flour!)</li>
<li>Water </li>
<li>Corn tortillas</li>
</ul>
<b>For the cabbage slaw:</b><br />
<ul>
<li>1/4 red cabbage, shredded</li>
<li>1/3 cup low-fat sour cream</li>
<li>1-3 tablespoons lime juice</li>
<li>1/4-1/2 cup cilantro, chopped </li>
<li>1/2 teaspoon cumin</li>
<li>1 teaspoon honey, agave nectar, or granulated sugar</li>
<li>Salt and pepper to taste</li>
</ul>
<b>For the pineapple salsa (Did not measure these ingredients)</b><br />
<ul>
<li>Fresh pineapple, diced (I probably used about a cup and a half?) </li>
<li>Half a fresh jalapeno, seeded and finely diced (for more heat, leave the seeds in)</li>
<li>1/4 small red onion, finely diced</li>
<li> Cilantro, chopped (add to taste)</li>
<li>Juice of a small lime</li>
<li>Honey, salt, and pepper (to taste)</li>
</ul>
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<u><b>Directions:</b></u><br />
Preheat oven to 375 and line a baking sheet with foil; spray with non-stick cooking spray and set aside.<br />
<br />
In a shallow bowl or plate, add flour, and season with salt, cumin, and pepper. Rinse thawed tilapia fillets and then cover them in the seasoned flour. From there, dip into the water, being sure to cover the whole surface of the fish, and then coat in the Panko breader. Bake at 375 for 12-15 minutes, or until firm and flaky.<br />
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For the cabbage slaw: combine all ingredients and season to taste. For the pineapple salsa: combine all ingredients and season to taste; refrigerate for 15-30 minutes for the flavors to marinate. To assemble: in a corn tortilla, layer cabbage slaw and pineapple salsa, and nestle warm fish fillets inside. Serve with rice, black beans, or enjoy on its own!<br />
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edo0012http://www.blogger.com/profile/00219309615969346050noreply@blogger.com0