tag:blogger.com,1999:blog-75322121216293028922024-03-27T04:23:48.348-04:00Live.Love.EatLive.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.comBlogger346125tag:blogger.com,1999:blog-7532212121629302892.post-17006284505991713772020-12-03T19:14:00.001-05:002020-12-03T19:14:30.012-05:00Pro-Power Bowls with Roasted Peppers & Herb Vinaigrette<p>14 oz can kidney beans</p><p>8 oz precooked brown rice</p><p>1 lemon</p><p>1 shallot</p><p>1 oz fresh parsley</p><p>4 oz roasted red peppers</p><p>1 tsp maple syrup</p><p>2 tsp Dijon mustard</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMqqATWQeBMexU4WxNuQ-LDd4m9u3KCC4rfmzNJv_9hqrVgi4q0JuxbWC_loovGDtXPDhGzYOo-19rjZkEeg_s3XPFvOVZEKtlzP0faKc3hvtr5dfrI6RESiTYZXSqeKlSiHUjEnbNWU/s2048/5744F0DC-E33D-4B17-A27D-A05BC90FE799.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMqqATWQeBMexU4WxNuQ-LDd4m9u3KCC4rfmzNJv_9hqrVgi4q0JuxbWC_loovGDtXPDhGzYOo-19rjZkEeg_s3XPFvOVZEKtlzP0faKc3hvtr5dfrI6RESiTYZXSqeKlSiHUjEnbNWU/s320/5744F0DC-E33D-4B17-A27D-A05BC90FE799.heic" width="320" /></a></div><br /><p><br /></p><p>Drain and rinse kidney beans. Halve and juice lemon. Peel and mince shallot. Pick and roughly chop parsley. Drain red peppers. Whisk lemon juice, maple syrup, Dijon mustard, 1 tbsp water and a pinch of salt and pepper in a small bowl.</p><p><br /></p><p>Add the beans, shallots, parsley, peppers and vinaigrette to the cooked brown rice and toss to combine. Makes 2 servings. </p>Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com5tag:blogger.com,1999:blog-7532212121629302892.post-59793835479757471622020-12-03T18:59:00.001-05:002020-12-03T18:59:10.354-05:00Street Corn Bowls with Black Beans & Fiery Lime Sauce<p><br /> 8.8 oz precooked brown rice</p><p>14 oz can black beans</p><p>1 ear of corn</p><p>2 mini sweet peppers</p><p>1/4 oz fresh cilantro</p><p>1 lime</p><p>2 tbsp Vegenaise</p><p>1/2 tsp cayenne pepper</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTzFvchXPjOa9kQRDCO-vYgF8MD8nJIiW72n6Ho-1D3g1UTVRxsOf6V82E8QXxtpjKN7Esp0y75lq-1rtbKo63liL-GYVhhdVCrajNSoARxTPAQz36ARCh8Srnh4parP5cojIU2ikSr8/s2048/68F34388-DC1A-4C8D-A82B-3472D5362A33.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTzFvchXPjOa9kQRDCO-vYgF8MD8nJIiW72n6Ho-1D3g1UTVRxsOf6V82E8QXxtpjKN7Esp0y75lq-1rtbKo63liL-GYVhhdVCrajNSoARxTPAQz36ARCh8Srnh4parP5cojIU2ikSr8/s320/68F34388-DC1A-4C8D-A82B-3472D5362A33.heic" width="320" /></a></div><br /><p></p><p>Drain & rinse black beans. Cut kernels off the cob. Thinly slice peppers. Pick cilantro leaves from stems. Halve and juice the lime. Add lime juice, Vegenaise, a pinch of cayenne and a pinch of salt to a small bowl. Whisk the fiery lime juice until combined.</p><p>Divide the brown rice between 2 bowls. Add beans, corn, peppers & cilantro. Drizzle with lime sauce. </p><p><br /></p>Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-78755236587127833482020-12-03T18:10:00.002-05:002020-12-03T18:10:41.012-05:00Brown Rice Pesto Bowls16 oz brown rice (can use precooked)<div>1 14 oz can artichoke hearts</div><div>1/4 c vegan basil pesto</div><div>1/4 c kalamata olives sliced</div><div>2 tbsp vegan parmesan</div><div><br /></div><div>Drain artichoke hearts. Divide brown rice into 2 servings. Add basil pesto and stir to combine. Add artichoke hearts, olives & parmesan. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsBXdalGtVoereMZjv_bELgC98kwErfV0Bx42SHnVDrDVyO74mledSbyQYRJeTSiA0ayVePw70eh8aHmZ_6ovRb_egcEMY0zZuRLNGLfC_qcXcdTz8K1m4BXeFDYi5VE1BcCFuK5Ls8s/s2048/EF60E54C-AE61-4F16-8020-1DF85E63E593.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsBXdalGtVoereMZjv_bELgC98kwErfV0Bx42SHnVDrDVyO74mledSbyQYRJeTSiA0ayVePw70eh8aHmZ_6ovRb_egcEMY0zZuRLNGLfC_qcXcdTz8K1m4BXeFDYi5VE1BcCFuK5Ls8s/s320/EF60E54C-AE61-4F16-8020-1DF85E63E593.heic" width="320" /></a></div><br /><div><br /></div><div><br /></div>Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-23648972814873551572020-11-29T13:36:00.006-05:002020-11-29T13:36:54.397-05:00Slow Cooker Sweet Potatoes<p>Cooking spray for crockpot</p><p>4 lb sweet potatoes, peeled and diced</p><p>1/4 c melted butter</p><p>2 c brown sugar</p><p>1/4 c water</p><p>1 tsp cinnamon</p><p>1/2 tsp vanilla</p><p>Pinch kosher salt</p><p>1 1/2 c marshmallows</p><p>1/2 c pecans roughly chopped</p><p><br /></p><p>Spray crockpot with cooking spray. Place sweet potatoes in slow cooker. In a medium bowl, combine butter, sugar, water, cinnamon, vanilla and pinch of salt. Whisk to combine. Pour over potatoes and toss until they are fully coated. Cook on high for 4 hours. Remove top and top with marshmallows and pecans. Reduce heat to low and cover until marshmallows are melted. Serve. </p><p><br /></p>Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-36793262621661019002020-11-29T13:28:00.001-05:002020-11-29T13:28:21.124-05:00Make Ahead Gravy for Thanksgiving<p>I do not like to make gravy after the turkey is done. There is too much going on with guests & getting other things ready. So I started making my gravy prior to the big day & freezing it. Then, on the day of, I can freshen it up with fresh turkey drippings & a quick gravy I made from simmering the neck & giblets in broth. </p><p>Courtesy of All Recipes:</p><p><span style="background-color: white;"><span style="font-family: Source Sans Pro, Times, serif;"><span style="caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95);">6 turkey wings</span></span></span></p><p><span style="background-color: white;"><span style="font-family: Source Sans Pro, Times, serif;"><span style="caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95);">2 medium onions</span></span></span></p><p><span style="background-color: white;"><span style="font-family: Source Sans Pro, Times, serif;"><span style="caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95);">1 c water</span></span></span></p><p><span style="background-color: white;"><span style="font-family: Source Sans Pro, Times, serif;"><span style="caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95);">8 c chicken broth</span></span></span></p><p><span style="font-family: Source Sans Pro, Times, serif;"><span style="background-color: white; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95);">1 cup chopped carrot</span></span></p><p><span style="font-family: Source Sans Pro, Times, serif;"><span style="background-color: white; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95);">1 tsp thyme</span></span></p><p><span style="font-family: Source Sans Pro, Times, serif;"><span style="background-color: white; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95);">3/4 c all purpose flour</span></span></p><p><span style="font-family: Source Sans Pro, Times, serif;"><span style="background-color: white; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95);">2 </span><span style="caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95);">tbsp butter</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6AIJIndUUHoNZ0aCFOyxzJXxKCeXj1BwoaABc73Fdapc7efdKrTusiwXtgpBj8EMzc5AnZUt9mLRsM-x6nxlo1Fiy91QcUZUihmYkr-G6C_QFGeBJerNZTK8bIVXYV75VeQN2_RFudo/s1280/565FA1DE-6330-4358-B607-0771ABC27D40.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6AIJIndUUHoNZ0aCFOyxzJXxKCeXj1BwoaABc73Fdapc7efdKrTusiwXtgpBj8EMzc5AnZUt9mLRsM-x6nxlo1Fiy91QcUZUihmYkr-G6C_QFGeBJerNZTK8bIVXYV75VeQN2_RFudo/s320/565FA1DE-6330-4358-B607-0771ABC27D40.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_Sn0pctd8hkfJILJ2Wk-L_UdgwExvrfQV5Efwk3lXkcIPr-0bS5RgebfHxrOFiIRYzzQNdXyo632LuMmSq2kXoHQ_e2tNmd389dtudit-P6wcwNHPVL7ur24j_6RnGKMk9QYP5MRfGM/s1280/AAC2F8A7-8631-4E12-98AB-99263D59DF94.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_Sn0pctd8hkfJILJ2Wk-L_UdgwExvrfQV5Efwk3lXkcIPr-0bS5RgebfHxrOFiIRYzzQNdXyo632LuMmSq2kXoHQ_e2tNmd389dtudit-P6wcwNHPVL7ur24j_6RnGKMk9QYP5MRfGM/s320/AAC2F8A7-8631-4E12-98AB-99263D59DF94.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7aaUDMiUgDPpl8YGEorzJwZ71lwIi1NqC9tg8c_wXUudhY2gioDMTC_Koz_OdDxTW5ijw9DNjYJxGgvCsDIlT0zT9XTZ0aECY8ghM80UR1as2xN4F71-6sShJveIiYE9PCC7ngOJ-YI/s1280/FCD81834-FCD6-4B49-A3B1-3BBFD22EE78C.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7aaUDMiUgDPpl8YGEorzJwZ71lwIi1NqC9tg8c_wXUudhY2gioDMTC_Koz_OdDxTW5ijw9DNjYJxGgvCsDIlT0zT9XTZ0aECY8ghM80UR1as2xN4F71-6sShJveIiYE9PCC7ngOJ-YI/s320/FCD81834-FCD6-4B49-A3B1-3BBFD22EE78C.jpeg" width="320" /></a></div><br /><span style="background-color: white; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", Times, serif;"><br /></span><p></p><p><span style="background-color: white; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", Times, serif;">Preheat oven to 400 degrees F (200 degrees C). Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned.</span></p><p><span style="background-color: white; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", Times, serif;">Place browned wings & onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the water from the pan into the stockpot. Stir in 6 cups broth, carrot and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.</span></p><p><span style="background-color: white; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", Times, serif;">Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.</span></p><p><span style="background-color: white; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", Times, serif;">In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. I also like to add Gravy Master to darken the gravy to a nice deeper brown. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.</span></p><div><br /></div><p><br /></p>Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-91894623126831356812020-11-29T12:16:00.004-05:002020-11-29T12:16:41.171-05:00Best Ever Chocolate Chip Cookies<p>Found this recipe in a cookbook I had for over 15 years but never used. My son said he was craving something sweet lately so I thought I would try these. They were perfect to him. We don't like overly sweet things so these were just right. </p><p>3/4 c butter, softened</p><p>1/4 c shortening</p><p>3/4 c sugar</p><p>3/4 c firmly packed brown sugar</p><p>2 large eggs</p><p>1 tsp vanilla extract</p><p> 2 1/4 c all purpose flour</p><p>1 tsp baking soda</p><p>1/4 tsp salt</p><p>1 12oz pkg semi sweet chocolate morsels</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KUcPuhEFEtp0f1TLXcqJxll3T2EghuZbnbsxqiJbP5CDVz0rzfxuwwHWxfM9Szko9CqWPsmGL26kNpn2hBdzZUMrvPVi28N1BOAiziOMiTgkh-YMSXwjNQCKzCCC78Tl7fInM_TOXq4/s1280/36B5B37E-6FEB-41AA-BFC5-3FE71094C291.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KUcPuhEFEtp0f1TLXcqJxll3T2EghuZbnbsxqiJbP5CDVz0rzfxuwwHWxfM9Szko9CqWPsmGL26kNpn2hBdzZUMrvPVi28N1BOAiziOMiTgkh-YMSXwjNQCKzCCC78Tl7fInM_TOXq4/s320/36B5B37E-6FEB-41AA-BFC5-3FE71094C291.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsmRtcSuQmzqHOXRzcQChptkguWJhn76OY5CEWizdPO1U5Bw7pclrvdSBxwKNAHc4iHqri2ijwSs-vQisvaJXhFsLvNUFzu76IyA2sY8U0Zt0SYMDrzgx-HMGhgGdvNqo20X0QGUoP80/s1280/D1EFE935-CE45-4AE0-9A67-8A26D000F193.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsmRtcSuQmzqHOXRzcQChptkguWJhn76OY5CEWizdPO1U5Bw7pclrvdSBxwKNAHc4iHqri2ijwSs-vQisvaJXhFsLvNUFzu76IyA2sY8U0Zt0SYMDrzgx-HMGhgGdvNqo20X0QGUoP80/s320/D1EFE935-CE45-4AE0-9A67-8A26D000F193.jpeg" /></a></div><p><br /></p><p>Beat butter and shortening at medium speed until fluffy. Gradually add sugars, beating well. Adds eggs and vanilla, beating well.</p><p>Combine flour, soda and salt. Add to creamed mixture, mixing well. Stir in chocolate morsels. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 375 for 9-11 minutes. Remove to wire racks to cool completely. Makes 6 1/2 dozen. </p><p>Food for Thought: I did not have patience to make 6 or so batches so I made mine a little bigger and had to carefully monitor the time. </p>Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-64392140775857139702020-11-28T13:45:00.006-05:002020-11-29T12:20:37.188-05:00Taco Tofu Chili <p>I met my friend Kacey through the blogging world back in the day when Pioneer Woman actually visited my blog, before she became famous and was on Food Network. Kacey & I became good friends & I even visited her in TN. She gave me this awesome recipe on a beautiful card. I never made it. Funny enough, my husband and I became whole food plant based eaters in 1/2019. I was looking through recipes & found her sweet recipe card. I thought to myself, why not sub the beef with tofu. And what came out of that was sweet victory. Hubs loves it & when it's done, a new batch gets made. It couldn't be easier because you just dump everything in except for the corn, which gets drained. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlJ13dpW1_kjF2H49PyCkVwcR6ti8EgOTApiHqqHOyyd2JSz11AfX_3mK1UfpQl4vJVDhkIEP1nXDFP2bGZMkIWd4UIHxjXMLAOk1Vqm5fqtW72m-JFkAaIrE_4EpwetQ99RZVKAfV7U/s2048/AD194E21-0A01-41F4-A91B-4BEAD1C122BD.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlJ13dpW1_kjF2H49PyCkVwcR6ti8EgOTApiHqqHOyyd2JSz11AfX_3mK1UfpQl4vJVDhkIEP1nXDFP2bGZMkIWd4UIHxjXMLAOk1Vqm5fqtW72m-JFkAaIrE_4EpwetQ99RZVKAfV7U/s320/AD194E21-0A01-41F4-A91B-4BEAD1C122BD.heic" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4cpE1W9d3sTcffTgQD2lXpFncqNUwW9yMsbU70aqe_IFKNsCW6HubF_nv0RytG_6uYerUeJWPPR9vBd8hf31z9S9bAM-5t54AGpHWYD4-sxczhXQV9x_0mmHx6fX5ZwyeO7Zlw2UjAk/s2048/CA6611D6-292F-46A2-94AB-13D2DD9AC0FD.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4cpE1W9d3sTcffTgQD2lXpFncqNUwW9yMsbU70aqe_IFKNsCW6HubF_nv0RytG_6uYerUeJWPPR9vBd8hf31z9S9bAM-5t54AGpHWYD4-sxczhXQV9x_0mmHx6fX5ZwyeO7Zlw2UjAk/s320/CA6611D6-292F-46A2-94AB-13D2DD9AC0FD.jpeg" /></a></div><br /><p><br /></p><p>1 pkg extra firm tofu</p><p>2 tblsp taco seasoning</p><p>Vegetable broth for cooking</p><p>1 onion, diced</p><p>1 can kidney beans, UNdrained</p><p>2 cans pinto beans, UNdrained</p><p>1 tblsp Ranch seasoning</p><p>1 can white corn</p><p>1 can Hot Rotel </p><p>1 can original Rotel</p><p>1 4oz can diced green chiles</p><p>Drain tofu, crumble & lay out on paper towel to rid of excess water. Or use tofu press. Add to air fryer & sprinkle with taco seasoning. Air fry for about 15 minutes, tossing & breaking up a few times since the tofu will stick tpgether. </p><p>Saute onion in vegetable broth until brown. Mix in beans (undrained), Rotel, corn, chiles, Ranch seasoning. Let simmer & cover until tofu is ready. </p><p>When tofu is nice & brown, add it to the chili. </p><p>I like to air fry oil free corn tortillas to go with this. Hubs still eats cheese so he adds some shredded. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-10424692748011237022020-11-28T10:47:00.008-05:002020-12-05T07:59:28.483-05:00Beet Burgers with Smoky Tomato Aioli<p>1/4 c quinoa</p><p>1/2 c peas</p><p>1/2 c panko breadcrumbs</p><p>2 oz beets (canned works!)</p><p>Pretzel Buns</p><p>2/3 c Vegenaise</p><p>1 tbsp tomato paste</p><p>1 garlic clove, minced</p><p>1 tbsp lemon juice</p><p>1 tsp smoked paprika</p><p>1 shallot, thinly sliced</p><p>Spinach or pea shoots</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDB0KAw_jlYxhusLt40aiYgfVm03Mb1lUTTAClWSUj6g_zMQfQewmXj-lKccz545rS_w2jaFQXy9-wk2xON5qqYMZVbfCCR_Z-9eG2EGej3icL__4aI8TcWJMvpr3RglRgxiDpJ4I7R4/s716/IMG_1222.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="525" data-original-width="716" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDB0KAw_jlYxhusLt40aiYgfVm03Mb1lUTTAClWSUj6g_zMQfQewmXj-lKccz545rS_w2jaFQXy9-wk2xON5qqYMZVbfCCR_Z-9eG2EGej3icL__4aI8TcWJMvpr3RglRgxiDpJ4I7R4/s320/IMG_1222.jpg" width="320" /></a></p><p>For the aioli, mix the Vegenaise, tomato paste, garlic, lemon juice & smoked paprika. Put in fridge until ready to use. This will make enough for 4-5 burgers. </p><div>Cook quinoa according to package directions, along with a pinch of salt. Add cooked quinoa, peas, breadcrumbs, beets and 1/2 tsp salt to processor. Blend until well combined (about 10 pulses). Divide the beet mixture into 2-3 patties, depending on your size preference. Air fry, bake or pan fry until crisp.</div><div><br /></div><div>To assemble sandwich, toast pretzel buns lightly. Spread each side with a little aioli. Top with beet burger, sliced shallots & spinach. </div><p>Alternatively for the aioli: this recipe came from Purple Carrot. Their ingredients were 3 tblsp Vegenaise, 2 tsp tomato powder, 1/8 tsp liquid smoke & 1 tbsp water. Since I cannot find tomato powder, I resorted to a Googled recipe for this aioli. It comes quite close. </p><p>Food for Thought: I just made these this evening. Doubled the recipe for just the burgers and made 5 patties. </p>Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-32370236186916079992016-12-27T16:23:00.001-05:002016-12-30T17:55:01.324-05:00Stuffed Shrooms with Chicken Sausage<div class="separator" style="clear: both; text-align: center;">
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Delicious! Made these for Christmas Eve 2016 and we all agreed. I loved using the chicken sausage instead of regular pork sausage, especially when there were plenty of other heavier meats for the dinner. And even if there weren't, I wouldn't change a thing. These are definitely going in my appetizer rotation. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PCo_YQa56JdJchXyeEJuZIQRa9RgtrUWp_wSthyb4ibU2hcEm5wLdd_8tlpCGdwEV-IvTxAoZTBV7G1isZXo7UkrXlF1Bj1XGq4vy6pl3oo1YFxLJoml7j76kd_vjvTT1kqdWXXM4iI/s1600/IMG_3756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PCo_YQa56JdJchXyeEJuZIQRa9RgtrUWp_wSthyb4ibU2hcEm5wLdd_8tlpCGdwEV-IvTxAoZTBV7G1isZXo7UkrXlF1Bj1XGq4vy6pl3oo1YFxLJoml7j76kd_vjvTT1kqdWXXM4iI/s400/IMG_3756.JPG" width="300" /></a></div>
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24
ounces white button mushrooms</div>
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<span style="border: 1pt none; font-family: inherit , serif; padding: 0in;">1/2
pound mild Italian chicken Sausage (I use Greenwise at Publix)</span><span style="font-family: inherit , serif;"><o:p></o:p></span></div>
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<span style="border: 1pt none; font-family: inherit , serif; padding: 0in;">1/2
medium sweet onion, diced</span><span style="font-family: inherit , serif;"><o:p></o:p></span></div>
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<span style="border: 1pt none; font-family: inherit , serif; padding: 0in;">4
cloves garlic, minced</span><span style="font-family: inherit , serif;"><o:p></o:p></span></div>
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<span style="border: 1pt none; font-family: inherit , serif; padding: 0in;">1/3
cup dry white wine</span><span style="font-family: inherit , serif;"><o:p></o:p></span></div>
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<span style="border: 1pt none; font-family: inherit , serif; padding: 0in;">8
ounces 1/3<sup>rd</sup> less fat cream cheese</span><span style="font-family: inherit , serif;"><o:p></o:p></span></div>
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<span style="border: 1pt none; font-family: inherit , serif; padding: 0in;">1 egg
yolk</span><span style="font-family: inherit , serif;"><o:p></o:p></span></div>
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<span style="border: 1pt none; font-family: inherit , serif; padding: 0in;">3/4
cups parmesan cheese, grated</span><span style="font-family: inherit , serif;"><o:p></o:p></span></div>
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<span style="border: 1pt none; font-family: inherit , serif; padding: 0in;">Salt
and pepper, to taste</span><span style="font-family: inherit , serif;"><o:p></o:p></span></div>
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<span style="font-family: inherit , serif; text-transform: uppercase;"><a href="http://thepioneerwoman.com/cooking/stuffed-mushrooms-baby/#recipe-instructions-585a980228b05"><span style="background: #f8f8f8; border: none 1.0pt; color: #50403c; font-family: "times new roman" , serif; padding: 0in; text-decoration: none;"><o:p></o:p></span></a></span></div>
Parsley, for garnish, optional<br />
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<span style="font-family: inherit , serif;">Wipe off mushrooms with damp cloth. Pop out stems,
reserving both parts. Chop mushroom stems finely and set aside. </span></div>
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<span style="font-family: inherit , serif;">Brown and
crumble sausage. Set aside on a plate to cool. </span></div>
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<span style="font-family: inherit , serif;">Add onions and garlic to the
same skillet; cook for a few minutes over medium heat. Pour in wine to deglaze
pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for
2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool. </span></div>
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<span style="font-family: inherit , serif;">In
a bowl, combine cream cheese and egg yolk. Stir together with parmesan cheese. Add
cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate
for a short time to firm up. </span></div>
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<span style="font-family: inherit , serif;">Spoon mixture into the cavity of each mushroom,
creating a sizable mound over the top. Bake at 350 degrees for 20 minutes or until
golden brown. Broil for 1-2 minutes to get tops browned. Allow to cool at
least ten minutes before serving; the stuffed mushrooms taste better when not
piping hot.<span style="font-size: 12pt;"><o:p></o:p></span></span></div>
Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com9tag:blogger.com,1999:blog-7532212121629302892.post-83486573164535781352016-12-27T15:42:00.003-05:002021-06-13T13:54:21.195-04:00Thai Honey Chicken Skewers<div class="separator" style="clear: both; text-align: center;">
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<span face=""arial" , sans-serif" style="background-color: white; background: white; color: #222222;"><b><u>Chicken</u></b></span><span face=""arial" , sans-serif" style="color: #222222;"><br />
<br />
<span style="background-color: white; background: white;">1 lb chicken breast, cut into strips or use chx
tenderloins</span><br />
<span style="background-color: white; background: white;">2 teaspoons</span> Chinese 5-spice<br />
<span style="background-color: white; background: white;">¼ teaspoon cayenne pepper</span><br />
<span style="background-color: white; background: white;">1 teaspoon fine grain sea salt</span><br />
<span style="background-color: white; background: white;">¼ teaspoon ground black pepper</span><br />
<span style="background-color: white; background: white;">1 tablespoon</span> honey<span class="apple-converted-space"><span style="background-color: white; background: white;"> </span></span><br />
<span style="background-color: white; background: white;">2 tablespoons olive oil</span><br />
<span style="background-color: white; background: white;">Juice of one lime</span><br />
<span style="background-color: white; background: white;">1 tablespoon sesame seeds<br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-size: initial;">Chopped fresh cilantro & lime wedges for
garnish</span><br />
<br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-size: initial;"><b><u>Sriracha Mayo</u></b></span><br />
<br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-size: initial;">3 tablespoons mayo <br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-size: initial;">3 tablespoons plain Greek yogurt</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-size: initial;">1 tablespoon Sriracha <br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-size: initial;">1 teaspoon lemon/lime juice</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-size: initial;">Ground black pepper to taste</span><br />
<br /><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-size: initial;">Flatten chicken a bit then toss with the
five-spice, cayenne pepper, salt & pepper. <o:p></o:p></span></span></span></span></span></div>
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<span face=""arial" , sans-serif" style="background-color: white; background: white; color: #222222;">In a
small bowl combine honey, olive oil and lime juice.</span> Toss chicken with
marinade and put in refrigerator for at least 15 minutes (marinate overnight
for fullest flavor).<o:p></o:p></div>
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<br /></div>
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<span face=""arial" , sans-serif" style="background-color: white; background: white; color: #222222;">For
Sriracha mayo, combine mayo, Greek yogurt, Sriracha, lime juice and pepper and
stir to combine. Taste and adjust seasoning if needed. Set aside.</span><span face=""arial" , sans-serif" style="color: #222222;"><br /></span></div>
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<span face=""arial" , sans-serif" style="background-color: white; background: white; color: #222222;"><br /></span>
<span face=""arial" , sans-serif" style="background-color: white; background: white; color: #222222;">Heat a
grill or a grill pan to medium-high and cook until nicely seared and cooked
through, about 3-5 minutes per side, depending how thin the chicken. Transfer
to a plate, scatter with sesame seeds. </span>Serve with
lime wedges, sprinkle with chopped fresh cilantro & Sriracha mayo on the
side.<span face=""arial" , sans-serif"><o:p></o:p></span></div>
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<o:p></o:p></div>
Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com2tag:blogger.com,1999:blog-7532212121629302892.post-87046730703019382052016-12-27T10:09:00.000-05:002016-12-27T10:09:36.111-05:00Buckeye Fudge - PB & Chocolate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7PGsllb2ID1_S-ztERye0PomCO082Pl8Va_RyNn6WKj-5vUI6Ru86qk5I0AvFtIPiDqP_OLicgxwar8N_XlAfsEvyqimoqaVtyyIiCbh8XosmuxnEVMBMbxwABbn3embQHn4w-Rgtx8/s1600/15697353_10211714916533508_7285822013403494313_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7PGsllb2ID1_S-ztERye0PomCO082Pl8Va_RyNn6WKj-5vUI6Ru86qk5I0AvFtIPiDqP_OLicgxwar8N_XlAfsEvyqimoqaVtyyIiCbh8XosmuxnEVMBMbxwABbn3embQHn4w-Rgtx8/s320/15697353_10211714916533508_7285822013403494313_n.jpg" width="320" /></a></div>
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Peanut
Butter Layer: <o:p></o:p></div>
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1¼ cups
creamy peanut butter <o:p></o:p></div>
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1¼ cups
butter (2 ½ sticks), cut into 9 pieces <o:p></o:p></div>
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1½ teaspoons
vanilla extract<o:p></o:p></div>
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4 cups
powdered sugar, sifted <o:p></o:p></div>
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<br /></div>
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Chocolate
Layer: <o:p></o:p></div>
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2 cups (entire
12oz pkg) semisweet chocolate chips <o:p></o:p></div>
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1 cup
sweetened condensed milk <o:p></o:p></div>
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2½
tablespoons butter <o:p></o:p></div>
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Place peanut butter and butter pieces into a medium
microwave safe bowl. Microwave on HIGH for 60 seconds. Stir. Microwave an
additional 30 seconds. Stir until smooth. Stir in vanilla extract. Gradually
whisk in powdered sugar that has been sifted. Pour into a lightly greased 9 x
13inch pan. Set aside.<br />
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In another medium microwave safe bowl, combine chocolate
chips, sweetened condensed milk, and 2½ tablespoons butter. Microwave on HIGH
for 45 seconds. Stir. Microwave another 30 seconds. Whisk until smooth. <o:p></o:p></div>
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Pour on top of peanut butter layer and use a rubber spatula
to smooth it out. Refrigerate for at least 2 hours before cutting into squares.
Notes: be sure to buy sweetened condensed milk and not evaporated milk. You
will need most of a 14 ounce can. Sifting the powdered sugar will prevent
lumps. <o:p></o:p></div>
Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com1tag:blogger.com,1999:blog-7532212121629302892.post-34039917982777393142016-08-03T11:58:00.000-04:002016-08-03T12:00:35.159-04:00Marinated Grilled Tuna Steak<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1wI9gi43yhhJ2cIiAWVJMNvSFcKnrt2B0VncmBQGaSjWtlhgXV701vhcRrN26p5oKhOF5JJkF0f4mJ4e9iDS3BjgpeM8md3mlJ7_Pa9GesM3rc2G_rauEH14mqIBPWIvI5bctbpSiIM/s1600/thumbnail_IMG_1067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1wI9gi43yhhJ2cIiAWVJMNvSFcKnrt2B0VncmBQGaSjWtlhgXV701vhcRrN26p5oKhOF5JJkF0f4mJ4e9iDS3BjgpeM8md3mlJ7_Pa9GesM3rc2G_rauEH14mqIBPWIvI5bctbpSiIM/s400/thumbnail_IMG_1067.jpg" width="400" /></a></div>
<div style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; margin-bottom: 6px; margin-top: 6px;">
<br /></div>
<div style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; margin-bottom: 6px; margin-top: 6px;">
<span style="line-height: 19.32px;">3 (4 ounce) fresh tuna steaks</span></div>
<div style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; margin-bottom: 6px; margin-top: 6px;">
Ground black pepper (to taste)</div>
<div class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">
<div style="font-family: inherit; margin-bottom: 6px;">
Marinade:<br />
1/4 cup orange juice<br />
1/4 cup low sodium soy sauce<br />
1 tablespoon hoisin sauce<br />
1 tablespoon lemon juice or 1 tablespoon lime juice<br />
3 tablespoons oil<br />
2 tablespoons chopped fresh parsley<br />
3 fresh garlic cloves, minced</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
In a bowl combine all marinade ingredients until well blended. Place the tuna steaks into a Ziploc bag. Pour the marinade over the tuna steaks & turn to coat.</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
Refrigerate for an hour at the minimum or overnight if you have the time. Preheat the grill to medium high heat. Oil the grill grate. Remove the steaks from marinade (discard any marinade) & place on a plate. Season lightly with freshly ground black pepper on both sides. Let sit at room temp (as I do with anything about to be grilled or put in oven) for ½ hour. We grill our steaks for 2 min per side for a little rare in the middle. Cook longer if you like yours more well done.</div>
</div>
Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com1tag:blogger.com,1999:blog-7532212121629302892.post-12884591863012435102016-06-20T11:11:00.000-04:002016-06-20T12:02:47.792-04:00Healthy Garden Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfaTAeHYDtQj6v-UvZbD988ofrsltR4kgH0GsGUymECylhdXwxp1a9XDphG3EUGmsbkM-LMbJM88aPRSR_4edc-wfu61Gs9fYgBGVwQFVNFqME85HibpHJUDGI5BZag7byU_G9f1cfOA/s1600/IMG_0225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfaTAeHYDtQj6v-UvZbD988ofrsltR4kgH0GsGUymECylhdXwxp1a9XDphG3EUGmsbkM-LMbJM88aPRSR_4edc-wfu61Gs9fYgBGVwQFVNFqME85HibpHJUDGI5BZag7byU_G9f1cfOA/s320/IMG_0225.JPG" width="240" /></a></div>
<br />
<br />
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">5 tablespoons red wine
vinegar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">3 tablespoons
grapeseed oil (or olive oil)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">1/3 cup chopped fresh
cilantro<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">2 limes, juiced<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">1 teaspoon white sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">Salt & pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">2 cloves garlic,
minced (or garlic powder)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">1 (1 pound) package
frozen shelled edamame (green soybeans)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">3 cups frozen corn
kernels ( I used corn fresh off the cob)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">1 pint grape tomatoes,
halved<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">4 scallions, thinly
sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">1 (15 ounce) can black
beans, rinsed & drained<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">In a large serving
bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice,
sugar, salt, pepper & garlic. Set aside.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">Bring a large pot of
lightly salted water to a boil. Add the soybeans & boil for 3 minutes. Add
corn to the boiling water & continue cooking for 1 more minute. Drain very
well & pour into the bowl with the dressing. Gently mix in the cherry
tomatoes, green onions & black beans. </span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 12.0pt;">Cover & refrigerate for at least
2 hours before serving to chill & blend the flavors.<o:p></o:p></span></div>
Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-49152621139063007852016-06-20T11:01:00.000-04:002016-06-21T08:23:37.131-04:00Turkey Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgas1CjcfxT07UGI8wCNA0os2eRSazSSNP3c9nQIaG_2t4Z1aQHvID-dHqSiLclw7hEXbFWForZ2Kfr1usDefY1LLitX2bkxjHixd5Pt-Y4Zga3d-w-I0P3bbPPrQ-6Ko23Uw9oInmNdDQ/s1600/IMG_0231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgas1CjcfxT07UGI8wCNA0os2eRSazSSNP3c9nQIaG_2t4Z1aQHvID-dHqSiLclw7hEXbFWForZ2Kfr1usDefY1LLitX2bkxjHixd5Pt-Y4Zga3d-w-I0P3bbPPrQ-6Ko23Uw9oInmNdDQ/s320/IMG_0231.JPG" width="320" /></a></div>
<div style="background: white; line-height: 19.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #242424; font-family: "arial" , sans-serif;"><b><u><br /></u></b></span></div>
<div style="background: white; line-height: 19.5pt; margin-bottom: .0001pt; margin: 0in;">
<b style="color: #242424; font-family: Arial, sans-serif; line-height: 19.5pt;"><u>Makes 6 Burgers</u></b></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt;">
<span style="color: #242424; font-family: "arial" , sans-serif;">1.25 lb. ground turkey<o:p></o:p></span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt;">
<span style="color: #242424; font-family: "arial" , sans-serif;">6 halves sun dried
tomatoes, diced<o:p></o:p></span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt;">
<span style="color: #242424; font-family: "arial" , sans-serif;">1 medium red onion, diced<o:p></o:p></span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt;">
<span style="color: #242424; font-family: "arial" , sans-serif;">2 oz. spinach, chopped (I used a good handful fresh)<o:p></o:p></span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt;">
<span style="color: #242424; font-family: "arial" , sans-serif;">¼ cup crumbled feta<o:p></o:p></span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt;">
<span style="color: #242424; font-family: "arial" , sans-serif;">2 tsp dried oregano<o:p></o:p></span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt;">
<span style="color: #242424; font-family: "arial" , sans-serif;">1 tsp garlic powder<o:p></o:p></span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt;">
<span style="color: #242424; font-family: "arial" , sans-serif;">1 lg. egg <o:p></o:p></span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt;">
<span style="color: #242424; font-family: "arial" , sans-serif;">Salt & Pepper</span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt;">
<span style="color: #242424; font-family: "arial" , sans-serif;"><br /></span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt; text-align: left;">
<span style="color: #242424; font-family: "arial" , sans-serif;">7 oz. plain greek yogurt<o:p></o:p></span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt; text-align: left;">
<span style="color: #242424; font-family: "arial" , sans-serif;">1
medium fresh lemon<o:p></o:p></span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt; text-align: left;">
<span style="color: #242424; font-family: "arial" , sans-serif;">¼
tsp minced garlic<o:p></o:p></span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt;">
</div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt; text-align: left;">
<span style="color: #242424; font-family: "arial" , sans-serif;">¼
tsp dried dill<o:p></o:p></span></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt; text-align: left;">
<span style="color: #242424; font-family: "arial" , sans-serif;"><br /></span></div>
<div style="background-color: white; color: #242424; font-family: "Open Sans", sans-serif; font-size: 16px; line-height: 26px; padding: 0px 0px 20px; text-align: left;">
Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine & then refrigerate to allow the flavors to blend while you make the burgers.</div>
<div style="background-color: white; color: #242424; font-family: "Open Sans", sans-serif; font-size: 16px; line-height: 26px; padding: 0px 0px 20px; text-align: left;">
In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, garlic, dried oregano, egg, salt and pepper to taste. Stir everything until it is evenly combined. Shape the mixture into six patties. Freeze patties until they are firm so they don't fall apart on grill. Grill for 5 minutes on each side on medium heat. Serve with Arnold thin & yogurt sauce.</div>
<div style="background-color: white; color: #242424; font-family: "Open Sans", sans-serif; font-size: 16px; line-height: 26px; padding: 0px 0px 20px; text-align: left;">
<br /></div>
<div style="background: white; line-height: 19.5pt; margin: 0in 0in 0.0001pt; text-align: left;">
<span style="color: #242424; font-family: "arial" , sans-serif;"><br /></span></div>
Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-27407401849294378442016-04-09T10:18:00.002-04:002016-04-09T10:18:47.349-04:00Spinach & Artichoke Pull Apart Bread<span style="color: #3b3b3b; font-family: "raleway" , "helvetica neue" , "helvetica" , "arial" , sans-serif; line-height: 28px;">1 pkg Pillsburry biscuits</span><br />
<span style="color: #3b3b3b; font-family: "raleway" , "helvetica neue" , "helvetica" , "arial" , sans-serif; line-height: 28px;">8 oz cream cheese</span><br />
<span style="color: #3b3b3b; font-family: "raleway" , "helvetica neue" , "helvetica" , "arial" , sans-serif; line-height: 28px;">1 can chopped artichoke hearts</span><br />
<span style="color: #3b3b3b; font-family: "raleway" , "helvetica neue" , "helvetica" , "arial" , sans-serif; line-height: 28px;">1 pkg chopped spinach</span><br />
<span style="color: #3b3b3b; font-family: "raleway" , "helvetica neue" , "helvetica" , "arial" , sans-serif; line-height: 28px;">½ cup shredded parmesan</span><br />
<span style="color: #3b3b3b; font-family: "raleway" , "helvetica neue" , "helvetica" , "arial" , sans-serif; line-height: 28px;">½ cup mozzarella</span><br />
<span style="color: #3b3b3b; font-family: "raleway" , "helvetica neue" , "helvetica" , "arial" , sans-serif; line-height: 28px;">1 tsp garlic powder</span><br />
<span style="color: #3b3b3b; font-family: "raleway" , "helvetica neue" , "helvetica" , "arial" , sans-serif; line-height: 28px;">1 tsp salt</span><br />
<span style="color: #3b3b3b; font-family: "raleway" , "helvetica neue" , "helvetica" , "arial" , sans-serif; line-height: 28px;">2 tblsp butter</span><br />
<span style="color: #3b3b3b; font-family: raleway, helvetica neue, helvetica, arial, sans-serif;"><span style="line-height: 28px;">Sprinkle of garlic & salt</span></span><br />
<span style="color: #3b3b3b; font-family: raleway, helvetica neue, helvetica, arial, sans-serif;"><span style="line-height: 28px;">Extra parmesan & mozzarella</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-3hGdVA1L8nYEo_cEMLN8HLaayokJ4zoUeLvloZ6I6iiUG5pIZdf3aLcaDyH7E80BgeTBEwMjG0hSLjwbU-aE5bBRN7IsOigzYQgSbEn3YonAl41GKReRF_6fJC93y-w1xwY5GEYS4Qw/s1600/IMG_1999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-3hGdVA1L8nYEo_cEMLN8HLaayokJ4zoUeLvloZ6I6iiUG5pIZdf3aLcaDyH7E80BgeTBEwMjG0hSLjwbU-aE5bBRN7IsOigzYQgSbEn3YonAl41GKReRF_6fJC93y-w1xwY5GEYS4Qw/s320/IMG_1999.JPG" width="320" /></a></div>
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<span style="color: #3b3b3b; font-family: Raleway, 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 28px;">Preheat oven to 400°F. </span><span class="s1" style="box-sizing: border-box; color: #3b3b3b; font-family: Raleway, 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 28px; margin: 0px; padding: 0px;">Microwave cream cheese in a bowl for about 1 minute until smooth. </span><span style="color: #3b3b3b; font-family: Raleway, 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 28px;">While the cream cheese is melting, drain the artichokes & spinach. Mix chopped artichokes & spinach into cream cheese with parmesan, mozzarella, garlic powder & salt. </span><span style="color: #3b3b3b; font-family: Raleway, 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 28px;">Spray a casserole dish with cooking spray. </span><span class="s1" style="box-sizing: border-box; color: #3b3b3b; font-family: Raleway, 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 28px; margin: 0px; padding: 0px;">Cut each biscuit in half & flatten using a rolling pin. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlESSPw97WTbmMRNKzWkm80lmJ9azD3rhfan0Yq24xbsZFwwhP2hfnhaw-E76a_pWauTvMKqmEY-mA8ojOtvk6YlpOtdzj5Lku46gLwgjNViAPAgangj4ClYRklu6RfXd04M5w4Qf3M5k/s1600/IMG_1995.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlESSPw97WTbmMRNKzWkm80lmJ9azD3rhfan0Yq24xbsZFwwhP2hfnhaw-E76a_pWauTvMKqmEY-mA8ojOtvk6YlpOtdzj5Lku46gLwgjNViAPAgangj4ClYRklu6RfXd04M5w4Qf3M5k/s320/IMG_1995.jpg" width="240" /></a></div>
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<span class="s1" style="box-sizing: border-box; color: #3b3b3b; font-family: Raleway, 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 28px; margin: 0px; padding: 0px; text-align: justify;">Fill with a spoonful of spinach & artichoke mixture. Wrap it up & pinch to seal. </span><span class="s1" style="box-sizing: border-box; color: #3b3b3b; font-family: Raleway, 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 28px; margin: 0px; padding: 0px; text-align: justify;">Repeat until you’re all out of biscuits. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXSspaz3VzIHEFiJnYaDRuQ_C7bXf1duPpxm7doNx6in4RPB7Ur54Zo333jP0cESlgAVuaehibyEG9-y2nDbgImbP_NPHbaUpbPhw398OfNGqCO97QYeCEHAnkjo8JAffzzmhT8flY_Y/s1600/IMG_1996.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXSspaz3VzIHEFiJnYaDRuQ_C7bXf1duPpxm7doNx6in4RPB7Ur54Zo333jP0cESlgAVuaehibyEG9-y2nDbgImbP_NPHbaUpbPhw398OfNGqCO97QYeCEHAnkjo8JAffzzmhT8flY_Y/s320/IMG_1996.jpg" width="240" /></a></div>
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<span class="s1" style="box-sizing: border-box; color: #3b3b3b; font-family: Raleway, 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 28px; margin: 0px; padding: 0px; text-align: justify;">Melt butter in microwave & brush across the top of the biscuits. Sprinkle a little garlic powder & salt on top of butter. Then add a little more mozzarella & parmesan. </span><span class="s1" style="box-sizing: border-box; color: #3b3b3b; font-family: Raleway, 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 28px; margin: 0px; padding: 0px; text-align: justify;">Bake for 30 minutes. </span></div>
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Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-73206643615458621082016-04-07T20:30:00.003-04:002021-06-13T13:42:47.828-04:00Creamy Shrimp Scampi Dip<ul style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #6b6b6b; font-family: "Open Sans", sans-serif; font-size-adjust: none; font-size: 14px; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; font: 14px/23.8px "Open Sans", sans-serif; letter-spacing: normal; line-height: 23.8px; margin-bottom: 10px; margin-top: 0px; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<li style="box-sizing: border-box;">1 tbsp butter</li>
<li style="box-sizing: border-box;">1 lb medium<span class="Apple-converted-space"> </span><span class="il" style="box-sizing: border-box;">shrimp</span>, peeled, deveined & roughly chopped</li>
<li style="box-sizing: border-box;">5 cloves garlic, minced</li>
<li style="box-sizing: border-box;">1 generous pinch of red pepper flakes</li>
<li style="box-sizing: border-box;">1/2 whole lemon juiced</li>
<li style="box-sizing: border-box;">1 tsp salt, to taste</li>
<li style="box-sizing: border-box;">1/2 tsp cracked black pepper</li>
<li style="box-sizing: border-box;">1 tbsp Sriracha sauce</li>
<li style="box-sizing: border-box;">1/4 cup white wine, such as Pinot Grigio</li>
<li style="box-sizing: border-box;">4 oz cream cheese, room temperature</li>
<li style="box-sizing: border-box;">1/4 cup mayonnaise</li>
<li style="box-sizing: border-box;">1/4 cup sour cream</li>
<li style="box-sizing: border-box;">1/4 cup fresh flat leaf parsley, chopped</li>
<li style="box-sizing: border-box;">3/4 cup of mozzarella cheese, shredded</li>
<li style="box-sizing: border-box;">Panko breadcrumbs for top</li>
<li style="box-sizing: border-box;">Loaf french bread, sliced into 1/2 inch slices</li>
<li style="box-sizing: border-box;">Olive oil & sea salt</li>
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Melting butter in a large skillet on medium heat. Once melted, add garlic & chili flakes. Stir & cook for a minute. Add shrimp. Once the shrimp begin to turn opaque, add in the wine. Cook for about 2 minutes to let some of the wine cook off, then season with salt & pepper and pour in lemon juice. Give a stir, then remove everything from the skillet & place into a bowl.</div>
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In a separate bowl, add cream cheese, mayonnaise, sour cream, parsley, Sriracha & mozzarella cheese & stir.</div>
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Preheat your oven to 375 degrees.</div>
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Once the shrimp mixture has slightly cooled, add to the cream cheese mixture. Give another good stir. </div>
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Fold mixture into a baking dish, then cover the top with breadcrumbs. Bake until the breadcrumbs are nice & golden, and the dip is warmed through, about 15 minutes.</div>
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Serve with sliced French bread that is drizzled with olive oil & sea salt. This can be done ahead of time by baking on a cookie sheet for 10 minutes at 375. Stored covered in an airtight container. </div>
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Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-38161533305103727882016-03-05T12:04:00.003-05:002016-03-05T12:06:27.255-05:00Chicken Tequila Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tWQSLPbsFk2WiUH62tB2gXPAIk7tbRvzvsl6WL1d8GyCfS249e3n5le1JL-RvofhDNlT7IocuaBjjIyUL20q1lLgwNNIJH2sCx1SMisinTaCQ-dr9lXlHI-wcSbYsUcaRA1IO0wAaD0/s1600/IMG_1761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tWQSLPbsFk2WiUH62tB2gXPAIk7tbRvzvsl6WL1d8GyCfS249e3n5le1JL-RvofhDNlT7IocuaBjjIyUL20q1lLgwNNIJH2sCx1SMisinTaCQ-dr9lXlHI-wcSbYsUcaRA1IO0wAaD0/s320/IMG_1761.JPG" width="320" /></a></div>
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2 cloves garlic, minced<br />
1 jalapeno pepper, seeded & minced<br />
1 lb ground chicken<br />
3-4 tbsp. cilantro<br />
Zest of ½-1 lime<br />
1 1/2 oz. tequila<br />
1 tbsp soy sauce<br />
1/2 cup of panko breadcrumbs<br />
Sea salt & pepper to taste<br />
Provolone cheese<br />
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French hamburger buns</div>
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Blue Plate light mayo</div>
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Lettuce & tomato<br />
Tortilla strips</div>
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In a bowl, mix the ground chicken, garlic and jalapeño. Add the fresh cilantro, lime zest, tequila, soy sauce, breadcrumbs, salt & pepper. Form 4 patties. I put mine on wax paper and in the freezer for about 20 minutes to keep them from falling apart on the grill. Grill on medium heat for 4-5 minutes each side.<br />
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Butter & grill hamburger buns for about a minute until they are nice and toasty. Top with patties, provolone cheese, lettuce, tomato and tortilla strips. </div>
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{Food for thought}</div>
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We have tried these with peppers and onions but found they overwhelmed the burger too much. Lettuce and tomato is simple, adds texture and coolness to offset the kick in the burgers. Add a little tortilla strips for a little crunch if you'd like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLtd7snFhAdJTlSY8gm8bFxuKxt9jdaiNYZXXJW38Re6gxzg3JIv43GoGuYJIZN7JO4RRiWGBYRAADfLKbx5FxXZOGDAESLqO-59pAr1M-iZcUhRlcZf_1Vpv6vdjTZdljLAE6KSQaFk/s1600/IMG_1766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLtd7snFhAdJTlSY8gm8bFxuKxt9jdaiNYZXXJW38Re6gxzg3JIv43GoGuYJIZN7JO4RRiWGBYRAADfLKbx5FxXZOGDAESLqO-59pAr1M-iZcUhRlcZf_1Vpv6vdjTZdljLAE6KSQaFk/s320/IMG_1766.jpg" width="320" /></a></div>
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Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-10284111275665075132016-01-24T14:10:00.003-05:002020-11-29T12:21:48.353-05:00All In Chili<div class="separator" style="clear: both; text-align: left;">
This chili recipe is a combination of many and has all the ingredients I love and feel should be in a chili. A true chili is robust, rich and deep and a labor of love. To me, there's nothing like listening to some music on a cool morning while laying out all the ingredients to make assembling that much easier. </div>
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If you're able, make this a day ahead. Letting it sit overnight really takes the marriage of flavors to another level. I highly recommend a full bodied cabernet like this Earthquake. My husband says this is the best chili he has ever had and right after we had it for lunch, he was on his way to deliver some to both of our parents who live 25 minutes away. I wasn't a chili fan until I had this one! </div>
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You can use any meats you'd like, I just suggest sticking to 3 lbs as this was perfect. Terry doesn't usually like sausage in his chili but we compromised with a chicken sausage we grill and love! I thought it'd be a great idea. It comes in a package of 5 links so I just took the casing off and crumbled the meat. This chili has a kick but it's not too spicy by any means. </div>
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<li style="box-sizing: border-box; outline: none !important;">2 lbs grass fed lean ground beef </li>
<li style="box-sizing: border-box; outline: none !important;">1 lb chicken sausage, mild (I used Greenwise by Publix)</li>
<li style="box-sizing: border-box; outline: none !important;">3 (15oz) cans kidney chili beans in a mild sauce, drained</li>
<li style="box-sizing: border-box; outline: none !important;">1 (15oz) can chili beans in spicy sauce</li>
<li style="box-sizing: border-box; outline: none !important;">2 (28oz) cans Rotel, original</li>
<li style="box-sizing: border-box; outline: none !important;">1 (6oz) can tomato paste</li>
<li style="box-sizing: border-box; outline: none !important;">1 large sweet onion, chopped</li>
<li style="box-sizing: border-box; outline: none !important;">4 stalks celery, chopped</li>
<li style="box-sizing: border-box; outline: none !important;">1 green bell pepper, chopped</li>
<li style="box-sizing: border-box; outline: none !important;">1 red bell pepper, chopped</li>
<li style="box-sizing: border-box; outline: none !important;">2 jalapeño peppers, diced (I seed only one)</li>
<li style="box-sizing: border-box; outline: none !important;">2 tablespoon bacon bits</li>
<li style="box-sizing: border-box; outline: none !important;">2-3 cups low sodium beef broth</li>
<li style="box-sizing: border-box; outline: none !important;">1 1/2 Corona Extra or Modelo (18oz) </li>
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<li style="box-sizing: border-box; color: #2d2d2d; font-family: 'Source Sans Pro', Arial; font-size: 16px; outline: none !important;">2 tsp ground cumin</li>
<li style="box-sizing: border-box; color: #2d2d2d; font-family: 'Source Sans Pro', Arial; font-size: 16px; outline: none !important;">2 tsp Tabasco</li>
<li style="box-sizing: border-box; color: #2d2d2d; font-family: 'Source Sans Pro', Arial; font-size: 16px; outline: none !important;">1 tsp dried basil</li>
<li style="box-sizing: border-box; color: #2d2d2d; font-family: 'Source Sans Pro', Arial; font-size: 16px; outline: none !important;">1 tsp salt</li>
<li style="box-sizing: border-box; color: #2d2d2d; font-family: 'Source Sans Pro', Arial; font-size: 16px; outline: none !important;">1 tsp ground black pepper</li>
<li style="box-sizing: border-box; color: #2d2d2d; font-family: 'Source Sans Pro', Arial; font-size: 16px; outline: none !important;">1 tsp cayenne pepper</li>
<li style="box-sizing: border-box; color: #2d2d2d; font-family: 'Source Sans Pro', Arial; font-size: 16px; outline: none !important;">1 tsp smoked paprika</li>
<li style="box-sizing: border-box; color: #2d2d2d; font-family: 'Source Sans Pro', Arial; font-size: 16px; outline: none !important;">1 tblsp plus 1 tsp white sugar</li>
<li>2 1/2 tblsp chili powder</li>
<li style="box-sizing: border-box; outline: none !important;">1 tblsp Worcestershire sauce</li>
<li style="box-sizing: border-box; outline: none !important;">1 tblsp minced garlic</li>
<li style="box-sizing: border-box; outline: none !important;">1 tblsp dried oregano</li>
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<li class="item" style="box-sizing: border-box; outline: none !important; text-align: left;">Heat a large stock pot over medium-high heat. Mine is 8.5" high and 10" wide. Crumble the ground chuck & chicken sausage into the hot pan (I used two pans so it would cook evenly, then combined the meats), and cook until evenly browned. Drain off excess grease. Add in the chili beans, spicy chili beans, diced tomatoes & tomato paste. Add the onion, celery, green & red bell peppers, jalapeno peppers, bacon bits, beef broth & beer. Season with cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, sugar, chili powder, Worcestershire sauce, garlic & oregano. </li>
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<li class="item" style="box-sizing: border-box; outline: none !important; text-align: left;">Stir to blend, then cover & simmer over low heat for at least 2-4 hours, stirring occasionally. I simmered mine for 4 hours. Let it cool, then refrigerate. If you're able to make this the day before serving, it's actually better! I served it with shredded Mexican 4 cheese blend, sour cream, scallions & oyster soup crackers. </li>
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Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-10764557328175882022015-03-26T11:49:00.001-04:002015-03-26T11:49:38.697-04:00Grilled Asian Glazed Salmon<!--[if gte mso 9]><xml>
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<div class="MsoNormal">
Fresh salmon with or without skin, 3-4 servings</div>
<div class="MsoNormal">
1 tblsp Dijon mustard</div>
<div class="MsoNormal">
3 tblsp reduced sodium soy sauce</div>
<div class="MsoNormal">
3 tblsp olive oil</div>
<div class="MsoNormal">
1 tblsp sesame oil</div>
<div class="MsoNormal">
1 tblsp rice wine vinegar</div>
<div class="MsoNormal">
3 tblsp + 2 tblsp sweet Asian chile sauce, divided</div>
<div class="MsoNormal">
A swirl or two of Sriracha, depending on your heat
preference</div>
<div class="MsoNormal">
Garlic powder</div>
<div class="MsoNormal">
Ginger powder</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiPcbexNsqpvA47155ThEydxrFe0w-D4cWki4emkkUFpxL2Ua0PXg2RrxCVUifxOKPkOx4chttRnbJgMKKKdLg5wX9fUZ2wlNx8WF9BF05gwKopU_n6lDQQWpcDHXJ258G_mTQuGAJpY/s1600/11028030_10206330178518423_824547351940087793_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiPcbexNsqpvA47155ThEydxrFe0w-D4cWki4emkkUFpxL2Ua0PXg2RrxCVUifxOKPkOx4chttRnbJgMKKKdLg5wX9fUZ2wlNx8WF9BF05gwKopU_n6lDQQWpcDHXJ258G_mTQuGAJpY/s1600/11028030_10206330178518423_824547351940087793_o.jpg" height="300" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Mix all ingredients together except salmon. Taste it to see
if there is anything you like more of. This seemed like a perfect combo for us.
It also works if you don’t have Sriracha or the rice wine vinegar. The point is
this should be an easy throw together with what you have in the house. Important
thing to remember is you want a little zing, a little spice and a little
sweetness. As for the garlic and ginger, I just throw everything together then
sprinkle a very good amount of both. If I had to guess, it’s about 2 tsp of
each.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Pour 3/4 of the marinade over salmon in a Ziploc bag,
reserving a small amount to glaze salmon after it’s done. Let it marinate at a
minimum of 20 minutes at room temp. Pre-heat grill with a smaller grill rack on
it. The rack not only keeps the salmon from falling through the main grill
grates but I find it protects the salmon from getting burnt . Add a couple more
tablespoons of sweet Asian chile sauce to the reserved marinade. </div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Spray non stick spray on the grill rack. Place the salmon on
the rack and grill for about 4 minutes. Depending on the thickness, it’s about
8 min for an inch thick. Use a large spatula to flip carefully. Grill for 4
more minutes. Brush the reserved glaze over the salmon.<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYwdLruFftgunyjmhuio-Ywy2XDesdzf99uhu_C0ftmI0_hJvmgdFwJy8mrDaCaDF1Di1GYM18OQqWLI5DBDegkB5QT_i1UKoSm0Qv96CgoWuu_5vWhelfgEMpDL-ciLUhV4nRe6SZFY/s1600/10295477_10206330178438421_7640605744617487502_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYwdLruFftgunyjmhuio-Ywy2XDesdzf99uhu_C0ftmI0_hJvmgdFwJy8mrDaCaDF1Di1GYM18OQqWLI5DBDegkB5QT_i1UKoSm0Qv96CgoWuu_5vWhelfgEMpDL-ciLUhV4nRe6SZFY/s1600/10295477_10206330178438421_7640605744617487502_o.jpg" height="300" width="400" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com3tag:blogger.com,1999:blog-7532212121629302892.post-40704972560818275562014-11-03T16:18:00.002-05:002016-03-05T12:07:00.444-05:00Bacon Wrapped Chicken Jalapeno Poppers<div style="margin-bottom: 3pt;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">2 boneless, skinless chicken breasts<o:p></o:p></span></span></div>
<div style="margin-bottom: 3pt;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">8 small jalapeno peppers, roasted with stem and seeds removed<o:p></o:p></span></span></div>
<div style="margin-bottom: 3pt;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">2-3 ounces cream cheese, room temperature<o:p></o:p></span></span></div>
<div style="margin-bottom: 3pt;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">Frank's Buffalo Hot Sauce<o:p></o:p></span></span></div>
<div style="margin-bottom: 3pt;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">8 slices bacon<o:p></o:p></span></span></div>
<div style="margin-bottom: 3pt;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">Blue cheese or ranch for dipping<o:p></o:p></span></span><br />
<span style="font-family: inherit;"><span style="font-size: 11pt;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqSxi0G4RN1JX1YvmmvroKQVXVKxVasR9U9OnTS4l1wxtGMP6-Yl0TWQBXk98aFkK4Ucdicmbm-Jzd4wBLKbq-RIMo5gXsxbfKvaFgETWGAcEC403MMg6mLzymsxtOsKJUnye4K36iI0/s1600/1560395_694776123876834_1479592115_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqSxi0G4RN1JX1YvmmvroKQVXVKxVasR9U9OnTS4l1wxtGMP6-Yl0TWQBXk98aFkK4Ucdicmbm-Jzd4wBLKbq-RIMo5gXsxbfKvaFgETWGAcEC403MMg6mLzymsxtOsKJUnye4K36iI0/s1600/1560395_694776123876834_1479592115_n.jpg" width="400" /></a></span></div>
<div class="singlerecipeheader" id="inst_header" style="margin: 3pt 3pt 3pt 0in;">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 11pt;">Pre-heat oven to 450 degrees. Pound the chicken very thin. If making appetizers, cut each breast into four pieces. Season with salt & pepper and lay a roasted jalapeno pepper and some cream cheese over the top.<o:p></o:p></span></div>
<div style="margin-bottom: 3pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="margin-bottom: 3pt;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 11pt;">Roll each one into a little bundle and coat in Buffalo wing sauce. You can marinate the bundles in the sauce, but it's not completely necessary. Wrap in bacon and secure with a toothpick.<o:p></o:p></span></div>
<div class="singlerecipeheader" style="margin: 3pt 3pt 3pt 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 11pt;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 11pt;">Spray a baking dish with non-stick cooking spray and pour a little of the wing sauce in the bottom. Place bundles in the dish without crowding. Bake for about 30 minutes, or until chicken is cooked through and bacon is starting to get crispy, turning once if necessary.<o:p></o:p></span></div>
<div class="singlerecipeheader" style="margin: 3pt 3pt 3pt 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 11pt; mso-bidi-font-weight: bold;"><br /></span>
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">Serve with blue cheese or ranch. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<b><u>{Food for Thought}</u></b></span></div>
<div style="margin-bottom: 3pt;">
</div>
<div style="margin-bottom: 3pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
Next time, I may place the cream cheese in the jalapeno before putting it in the chicken, because I found both the pepper and cream cheese to be very slippery. Also, this could prevent the cream cheese from oozing out of the chicken too much.</span><span style="font-family: "times new roman" , serif;"><o:p></o:p></span></div>
Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com1tag:blogger.com,1999:blog-7532212121629302892.post-69574248275804252162014-01-27T18:33:00.001-05:002014-01-27T18:42:45.994-05:00Nutella Brownies<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Helvetica Neue;">I am not a big brownie person but was intrigued when I saw these somewhere on the internet. And since my mom and MIL are chocolate lovers, I thought these would be perfect for dessert one Sunday dinner. These are a dense kind of brownie and everyone really loved them. I will definitely be making them again. </span><br />
<span style="font-family: Helvetica Neue;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNPU3FPMe18BYTAz3sd-jhPJIWGgxi01h60jt7uOlqgjpGlynIpx_NvfxqtGQlixKI_6fsj52T38L5hb-TasQGiCNlXK2T6hcCzbP_oCoOuo0pZfuof-kb2FV62kcTo7J5CbWNI4ifvE/s1600/P1100937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNPU3FPMe18BYTAz3sd-jhPJIWGgxi01h60jt7uOlqgjpGlynIpx_NvfxqtGQlixKI_6fsj52T38L5hb-TasQGiCNlXK2T6hcCzbP_oCoOuo0pZfuof-kb2FV62kcTo7J5CbWNI4ifvE/s1600/P1100937.JPG" height="240" width="320" /></a></div>
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<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #e69138; font-family: 'Helvetica Neue';"><b><i><a href="http://myprintablerecipes.blogspot.com/2014/01/1-cup-2-sticks-butter-2-14-cups-sugar.html">{Printable Recipe Here}</a></i></b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">1 cup (2 sticks) butter<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">2 1/4 cups sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">3/4 cup Nutella<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">2 tbsp brewed espresso<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">4 large eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">1 1/4 cups cocoa powder<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">1 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">1 tsp baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">1 tblsp vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">1 1/2 cups all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">10 ounces semi-sweet chocolate chips or
chunks</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">Pre-heat the oven to 350 degrees. Butter
a 9x13 baking dish. In small saucepan over low heat, melt butter completely. Stir
in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not
allow sugar mixture to boil.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">Remove from the heat and stir in the
Nutella and espresso until well combined. Pour butter mixture into a large bowl.
Beat in cocoa powder, eggs, salt, baking powder and vanilla extract. Mix until
well combined. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Helvetica Neue';">Stir in the flour and chocolate chips
until just combined. </span><span style="font-family: 'Helvetica Neue';">Spread into prepared pan (batter will be
very thick and sticky) and bake for about 35-40 minutes, until a tester comes
out mostly clean. The edges should be set and the center should still look
slightly moist, but not uncooked. </span><br />
<span style="font-family: 'Helvetica Neue';"><br /></span>
<span style="font-family: 'Helvetica Neue';">Cool on a wire rack. Don’t cut until
completely cooled.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<o:p></o:p></div>
Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com2tag:blogger.com,1999:blog-7532212121629302892.post-53985686871633759532014-01-24T11:18:00.001-05:002014-01-27T13:39:38.383-05:00Parmesan Crusted Potato Halves<span style="color: #373737; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; font-weight: normal;">What an awesome variation to the baked potato. I absolutely love these! Wish I had better pics but the craving for these suckers took over & I didn't make time for photos with them as the focal point.</span><br />
<span style="color: #373737; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; font-weight: normal;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaZOtmtHLf2AkMx3KXZ01_NWPwrrGj2DhDs5jm80dA9l3wF-lnLbgJ5CF-qzRY0wU_e3xLZRV-dN5JnpdxfIM-oL3u75bdj5jvGdUqQIPMLuPI9fPi5fgK0YnAqdR_sqvQmti_zW7V5A/s1600/1513318_10202901896533516_1017865493_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaZOtmtHLf2AkMx3KXZ01_NWPwrrGj2DhDs5jm80dA9l3wF-lnLbgJ5CF-qzRY0wU_e3xLZRV-dN5JnpdxfIM-oL3u75bdj5jvGdUqQIPMLuPI9fPi5fgK0YnAqdR_sqvQmti_zW7V5A/s1600/1513318_10202901896533516_1017865493_n.jpg" height="300" width="400" /></a></div>
<br />
<a href="http://myprintablerecipes.blogspot.com/2014/01/parmesan-crusted-potato-halves.html"><b><span style="color: #e69138;"><i><span style="font-family: Arial,Helvetica,sans-serif;">{Printable Recipe Here}</span></i></span></b></a><br />
<br />
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #373737; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">6 small potatoes,
scrubbed & cut in half</span></span></div>
<div style="text-align: justify;">
<span style="color: #373737; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">1/4 cup butter</span></div>
<div style="text-align: justify;">
<span style="color: #373737; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Grated parmesan cheese</span></div>
<div style="text-align: justify;">
<span style="color: #373737; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Garlic powder</span></div>
<div style="text-align: justify;">
<span style="color: #373737; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Other seasonings (to
personal preference)</span></div>
<div style="text-align: justify;">
<span style="color: #373737; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Sour cream for dipping </span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #373737; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Preheat oven to 400
degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the
bottom. Generously sprinkle parmesan cheese and lightly sprinkle other
seasonings all over the butter. Place potato halves face down on the butter and
seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for at
least a FULL 5 minutes before removing from the pan, otherwise the parmesan
crust won't stick to the potato. Serve on a plate with a side of sour cream for
dipping.</span><u><b><i><span style="color: #373737; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";"> </span></i></b></u></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<u><b><span style="color: #e69138;"><span style="font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #e69138;">Food for Thought</span> </span></span></b></u></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #373737; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Obviously
use less butter if you are using less potatoes and a smaller pan to
cook them in. These are simply incredible and nice variation to a baked
potato.</span><br />
<span style="color: #373737; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Nrx3FfAEh5BuFs_ZJMcL0gpjxtolq_Xy4XyOUiMvo4rZKy1qxlddChFUkCT2nmliOeUtf16SKwN0bKw7eTzp4eO5dtvtQTvrRbVC5ah41RpmRE-yFuTW8Uwu4ngSjl7ZVT-ahWAbS7w/s1600/P1100666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Nrx3FfAEh5BuFs_ZJMcL0gpjxtolq_Xy4XyOUiMvo4rZKy1qxlddChFUkCT2nmliOeUtf16SKwN0bKw7eTzp4eO5dtvtQTvrRbVC5ah41RpmRE-yFuTW8Uwu4ngSjl7ZVT-ahWAbS7w/s1600/P1100666.JPG" height="261" width="400" /></a></div>
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Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com1tag:blogger.com,1999:blog-7532212121629302892.post-3762070239303319802014-01-23T20:31:00.001-05:002014-01-25T13:16:02.816-05:00Melt In Your Mouth Chicken<div style="text-align: justify;">
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-weight: normal; line-height: 21px;"><span style="font-size: small;">This is all over the internet under the name "Melt In Your Mouth Chicken" and as much as this is a wonderful & quick way to make chicken for the convenient weekday meal, the chicken doesn't really melt in your mouth. Perhaps it does with the original recipe which calls for mayo instead of the yogurt but this is the healthy version that is also popular. Still, the hubs really enjoyed it and I don't want to lose track of it. I also made a variation or two, noted below.</span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-weight: normal; line-height: 21px;"><span style="font-size: small;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lVoUM5uj-5JuKQ27tQbPTD8tF2tQS_YJb64K9P48h5U5tQDBgnTVspgHi9Bn-rHIl_VVrkBZJkUPN5kejHJQfMUo2WL-juXL1Tg0nmcHgVIzgBO_Hn4knds1c6_sff9ZHYASzbvcWtk/s1600/1538787_10203024656162430_1511949532_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">\<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lVoUM5uj-5JuKQ27tQbPTD8tF2tQS_YJb64K9P48h5U5tQDBgnTVspgHi9Bn-rHIl_VVrkBZJkUPN5kejHJQfMUo2WL-juXL1Tg0nmcHgVIzgBO_Hn4knds1c6_sff9ZHYASzbvcWtk/s1600/1538787_10203024656162430_1511949532_n.jpg" height="201" width="400" /></a></div>
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span><br />
<div style="text-align: start;">
<a href="http://myprintablerecipes.blogspot.com/2014/01/this-is-all-over-internet-under-name.html"><span style="color: #e69138;"><b><i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><span style="line-height: 21px; text-align: justify;">{Printable Recipe Here}</span></span></span></i></b></span></a><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><span style="line-height: 21px; text-align: justify;">1/2 c parmesan cheese</span></span></span></div>
<div style="text-align: start;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><span class="ecxtext_exposed_show" style="line-height: 21px;">1 c Greek yogurt -plain<br />1 tsp garlic powder<br />1 1/2 tsp seasoning salt<br />1/2 tsp pepper</span></span></span></div>
<div style="text-align: start;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><span class="ecxtext_exposed_show" style="line-height: 21px;">4 chicken breasts</span></span></span></div>
<div style="text-align: start;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><span class="ecxtext_exposed_show" style="line-height: 21px;"><br /></span><span class="ecxtext_exposed_show" style="line-height: 21px;">Combine the first 5 ingredients and spread all over chicken breasts. Bake at 375 for about a half hour. Check for doneness. </span></span></span></div>
<div style="text-align: start;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><b><span style="color: #e69138;"><span class="ecxtext_exposed_show" style="line-height: 21px;"><u><br /></u></span></span></b></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><b><span style="color: #e69138;"><span class="ecxtext_exposed_show" style="line-height: 21px;"><u>Food for Thought</u></span></span></b></span></span></div>
<div style="text-align: start;">
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><span class="ecxtext_exposed_show" style="line-height: 21px;"><br /></span></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><span class="ecxtext_exposed_show" style="line-height: 21px;">My variation includes not measuring precisely on the garlic powder as I like to be very liberal with it. I also add some Italian seasonings to each breast & on occasion, breadcrumbs. If using breadcrumbs, I like to throw chicken under the broiler for a couple minutes to brown nicely.</span></span></span></div>
</div>
<div style="text-align: start;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><br /></span></span></div>
<div style="text-align: start;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><span style="line-height: 21px;">Goes wonderfully with <a href="http://myprintablerecipes.blogspot.com/2014/01/parmesan-crusted-potato-halves.html">Parmesan Crusted Potatoes</a>.</span></span></span></div>
</div>
<span class="ecxtext_exposed_show" style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"><br /></span>Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com2tag:blogger.com,1999:blog-7532212121629302892.post-76213724451427332012014-01-22T20:46:00.001-05:002020-11-28T11:58:10.033-05:00Tuna Cilantro Dip<div style="text-align: justify;">
<span face="Arial, Helvetica, sans-serif" style="background-color: white; font-weight: normal;">What an unexpected wonderful dip. Sister Lau brought this camping one day and we were blown away. There is a nice heat to it from the jalapeño and it is awesome served with any kind of corn/tortilla chips. This would also be great on a sandwich. </span></div>
<div style="text-align: justify;">
<span style="background-color: white;"><br /></span></div>
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<span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvYqndlr07Mn-AzaDhDvzgpRy6co6lAbzv7ZhHK2YwOtMTmWdt_k8Ly4d_ntZMnqf665pRrOyAjKbr9jKcb91RiQQjtePVU82yhFbTA3FKHWSQdfHUenyKAt9a3njuSGz51QGOXaTgpk/s1600/P1100647.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvYqndlr07Mn-AzaDhDvzgpRy6co6lAbzv7ZhHK2YwOtMTmWdt_k8Ly4d_ntZMnqf665pRrOyAjKbr9jKcb91RiQQjtePVU82yhFbTA3FKHWSQdfHUenyKAt9a3njuSGz51QGOXaTgpk/s1600/P1100647.JPG" width="320" /></a></span></div>
<div style="text-align: justify;">
<span style="background-color: white;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #e69138;"><span face="Arial,Helvetica,sans-serif"><span style="background-color: white;"><b><i><a href="http://myprintablerecipes.blogspot.com/2014/01/tuna-cilantro-dip.html">{Click for Printable Recipe Here}</a></i></b></span></span></span></div>
<div style="text-align: justify;">
<span face="Arial,Helvetica,sans-serif"><span style="background-color: white;"><b><br /></b></span></span></div>
<div style="line-height: 18px;">
<span face="Arial,Helvetica,sans-serif"><span style="background-color: white;">2 (6 oz) cans Albacore tuna in water (drained)</span></span></div>
<div style="line-height: 18px;">
<span face="Arial,Helvetica,sans-serif"><span style="background-color: white;">1/2 cup mayo</span></span></div>
<div style="line-height: 18px;">
<span face="Arial,Helvetica,sans-serif"><span style="background-color: white;">1/4 cup sour cream</span></span></div>
<div style="line-height: 18px;">
<span face="Arial,Helvetica,sans-serif"><span style="background-color: white;">1 jalapeno pepper, seeded & finely chopped</span></span></div>
<div style="line-height: 18px;">
<span face="Arial,Helvetica,sans-serif"><span style="background-color: white;">1/4 cup fresh cilantro (finely chopped)</span></span></div><div style="line-height: 18px;"><span face="Arial,Helvetica,sans-serif"><span style="background-color: white;">salt & pepper to taste</span></span></div>
<div style="line-height: 18px;">
<span face="Arial,Helvetica,sans-serif"><span style="background-color: white;"><br /></span></span>
<div style="text-align: justify;">
<span face="Arial,Helvetica,sans-serif"><span style="background-color: white;">Combine all ingredients, chill for an hour. If you like a little more heat, add another jalapeño or leave in some seeds from the one jalapeño. Garnish with fresh cilantro. We love this served with tortilla chips. </span></span></div>
</div>
Live.Love.Eathttp://www.blogger.com/profile/10014244331752838359noreply@blogger.com0tag:blogger.com,1999:blog-7532212121629302892.post-21285083898279463512014-01-21T20:25:00.004-05:002014-06-12T16:35:55.114-04:00Grilled Sriracha Shrimp<div class="ingredients">
<div class="ingredient">
<div style="margin-bottom: 10px; margin-top: 5px; padding-bottom: 0px; padding-top: 0px;">
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">I make so many variations of grilled shrimp, throwing together whatever spices I am in the mood for. But when I made these as a Christmas appetizer, the consensus was they blew away all the others. Can't go wrong with these babies!</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><br /></span></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqh6cCeC_jUXNwia4XB6DImyn4ehz8pwu-5JLaYK81QQeT677hdfyi7LKJTnjB2tG4WLLsGiL67msu9Qt3mocbMvhM5eqlSBQP3P1ixEPMNsdWXEC3t7BnkdpNdC1A04DQ_zkXIZTkK4/s1600/P1100520.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqh6cCeC_jUXNwia4XB6DImyn4ehz8pwu-5JLaYK81QQeT677hdfyi7LKJTnjB2tG4WLLsGiL67msu9Qt3mocbMvhM5eqlSBQP3P1ixEPMNsdWXEC3t7BnkdpNdC1A04DQ_zkXIZTkK4/s1600/P1100520.JPG" height="240" width="320" /></a><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><b><i> </i></b></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><b><i><a href="http://myprintablerecipes.blogspot.com/2014/01/grilled-sriracha-shrimp.html">{Click Here for Printable Recipe}</a></i></b></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;">4 tablespoons Sriracha<o:p></o:p></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;">2 tablespoons honey<o:p></o:p></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;">2 tablespoons fresh lime juice<o:p></o:p></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;">2 garlic cloves, minced<o:p></o:p></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;">2 tablespoons chopped fresh cilantro plus some
for garnish<o:p></o:p></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;">1 lb extra large shrimp, peeled, deveined, with
tails on<o:p></o:p></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;">Sea salt & freshly ground black pepper<span style="font-size: 13pt;"><o:p></o:p></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><br /></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><span style="font-size: 13pt; mso-bidi-font-family: Georgia;"><o:p></o:p></span></span></span><br /></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;">Combine
Sriracha, honey, lime juice, garlic & cilantro in a bowl. Set aside a
few tablespoons for brushing the shrimp after they are grilled. Toss the shrimp
with mixture & let marinate for 1/2 hour. If there is no time then no
worries. <o:p></o:p></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><br /></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;">Thread
shrimp evenly among grilling skewers, pouring marinade all over the skewers.
Season to taste with salt & pepper. Grill the shrimp over medium high
heat for 2 to 3 minutes per side, or until the shrimp are firm and opaque in
the center. Brush with remaining marinade that was set aside. Sprinkle with
fresh cilantro.<o:p></o:p></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><span style="color: #e69138;"><b><u>Food
for Thought</u></b></span><o:p></o:p></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white;"><u><br /></u></span></span></div>
<div style="font-family: Georgia,"Times New Roman",Times,serif; line-height: 18px; text-align: justify;">
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I know it's messier
but I prefer tossing the shrimp in the marinade before putting them on skewers
because the shrimp really gets covered well. If you prefer skewering &
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