tag:blogger.com,1999:blog-11210704552444178992024-03-13T15:20:39.579-06:00GourmifiedUnknownnoreply@blogger.comBlogger155125tag:blogger.com,1999:blog-1121070455244417899.post-10948964399827793322015-11-28T11:53:00.001-07:002015-11-28T12:32:34.081-07:00Turkey Chili, 21 Day Fix Approved!For years and years and yeeeears, I've just used a bagged mix to start my chili. I know. I should know better. I do/did. BUT the problem was that I just loved this mix so much that I couldn't pull myself to try another. Well, in comes Autumn Calabrese and her 21 Day Fix program along with her FIXATE cookbook and BAM!!! I'm hooked on a new chili! This version is a twist on Autumn's and I <b style="color: red;">{HEART}</b> it!!!! It's ridiculously fast and easy and DELICIOUS! And the feta cheese and cilantro...well, don't knock it 'till you've tried it! I'm completely SOLD!!!<br />
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<b><span style="font-size: large;">{turkey chili}</span></b><br />
Modified from FIXATE by Autumn Calabrese<br />
Makes 6 servings, approx. 1 1/2 c. each<br />
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Coconut oil spray<br />
1 medium onion, chopped<br />
1 medium green bell pepper, chopped<br />
1 medium red bell pepper, chopped<br />
4 cloves garlic, finely minced<br />
1 lb lean ground beef or lean ground turkey<br />
1 can kidney beans, drained & rinsed<br />
1 can black beans, drained & rinsed<br />
1 15oz can diced tomatoes, no salt added, WITH juice<br />
2 1/2 tsp. Chili powder (may use full Tbsp if you like more heat)<br />
1/2 tsp sea salt<br />
4 c. Low sodium Beef Broth<br />
Cilantro<br />
Feta Cheese<br />
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Coat large dutch oven with coconut oil spray. Cook ground beef or turkey. Drain and rinse off excess grease. Set aside. Coat dutch oven with coconut oil spray and heat over medium-high heat. Add onion & bell peppers; cook, stirring occasionally for 5-6 minutes or until onion is translucent. Add garlic; cook, stirring frequently for 1 minute. Add, beef/turkey, beans, tomatoes, chili powder, salt, and broth. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened. Divide evenly between six serving bowls; top with cilantro and cheese.<br />
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Container Equivalents: 1/2 Green, 1 yellow, 1 Red, 1/2 tsp.<br />
<br />Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com0tag:blogger.com,1999:blog-1121070455244417899.post-16260615620866821422014-09-03T23:03:00.000-06:002014-09-03T23:03:30.203-06:00Seasoned Cornflake Chicken<div class="separator" style="clear: both; text-align: center;">
Ever have that need for a quick-prep dinner that packs an amazing flavor punch in your mouth? If so, then this is your recipe!</div>
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Since having baby number four (4) in January, I've been in survival mode in the kitchen. If it takes too long to prep, then it's off my list. I need fast, easy, delicious and kid-friendly. This chicken may resemble giant chicken nuggets, but don't be fooled. They're infinitely better!!!</div>
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<tr><td class="tr-caption" style="text-align: center;">Ignore the freezer burn. I didn't notice it till after the picture and really, there wasn't enough to affect the flavor.</td></tr>
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<tr><td style="text-align: center;">Set up your dredging stations.<br />1. Buttermilk<br />2. Cornflake seasoning mixture<br />3. baking sheet<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYQFsvwl6dU46JbWah8A1o1QsKnYt7iafJujTcigUWJ4k1lApOCxFi9vU7szAQfxH1v8vSSDSXEZuxvR2za2Fmn9GFBU__w4wM0kt9vwTe9kj4f-LUFisdGPcLt_5Eyjy4Ld26cIjAIZX/s1600/20140828_162701_Android.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYQFsvwl6dU46JbWah8A1o1QsKnYt7iafJujTcigUWJ4k1lApOCxFi9vU7szAQfxH1v8vSSDSXEZuxvR2za2Fmn9GFBU__w4wM0kt9vwTe9kj4f-LUFisdGPcLt_5Eyjy4Ld26cIjAIZX/s1600/20140828_162701_Android.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place chicken onto foil-lined cookie sheet with wire baking rack. You will be so glad you did when your chicken comes out crispy on all sides!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwelLNPRAv50AVWyYlVjXT4e3F0rrwwnt_xmj5elYydC1aqRJm_8x4WtZ87G4_TcYmWvNtle5FsKZMh0m8Y5C-QwLaopqMBIZ_spvWWPnwmNYkI4oIVFfLc1NsqRxMBhyphenhyphenw14paezdmfXRt/s1600/20140828_162721_Android.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwelLNPRAv50AVWyYlVjXT4e3F0rrwwnt_xmj5elYydC1aqRJm_8x4WtZ87G4_TcYmWvNtle5FsKZMh0m8Y5C-QwLaopqMBIZ_spvWWPnwmNYkI4oIVFfLc1NsqRxMBhyphenhyphenw14paezdmfXRt/s1600/20140828_162721_Android.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I bought our chicken at Costco this time. The breasts were so big I cut them in half.</td></tr>
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Bake them in a 400 degree oven for 45-60 min or until meat thermometer reads 170 degrees. </div>
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Yes, I know this is 10 less than you're supposed to bake chicken breasts to, but here's my little secret. Bake your meats to 10 degrees less and then let them sit foil-covered on the counter for 5-10 min. They will continue to cook and reach that magical done-ness full of juicy goodness.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEx6ObS9MlIIgCVQMkS01OyXH89Zxk3UdfdPH2OJh_85fhHfLAnQWfeyd0SERIlS8r9OooD1K_9Fd7Bik7MyQ02dFyWavvCmyIvjqmj18fhobEqUgpEdAc4uapZCyW2fUYcwJi5FSjoosp/s1600/20140828_174320_Android.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEx6ObS9MlIIgCVQMkS01OyXH89Zxk3UdfdPH2OJh_85fhHfLAnQWfeyd0SERIlS8r9OooD1K_9Fd7Bik7MyQ02dFyWavvCmyIvjqmj18fhobEqUgpEdAc4uapZCyW2fUYcwJi5FSjoosp/s1600/20140828_174320_Android.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check out this golden, crispy deliciousness!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasFaAZo7atDR2Bf_9j9O3qm5gcTE_lqPaZGiXoAU9j7u5LMRVBhv_2ehc2bWnxTHow0WADWFXaxIwt01F6bBhiGm4xXIfY1uBtO63yjQFrPklWcJ1Dy2ukvK1pIAVCkQw3eFxgIjOpDTd/s1600/20140828_175807_Android.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasFaAZo7atDR2Bf_9j9O3qm5gcTE_lqPaZGiXoAU9j7u5LMRVBhv_2ehc2bWnxTHow0WADWFXaxIwt01F6bBhiGm4xXIfY1uBtO63yjQFrPklWcJ1Dy2ukvK1pIAVCkQw3eFxgIjOpDTd/s1600/20140828_175807_Android.jpg" height="180" width="320" /></a></div>
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Yes-sir-ee! This is definitely a family favorite chicken recipe!</div>
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{seasoned cornflake chicken}</div>
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2 c. cornflakes, crushed (yields about 1c. crushed)</div>
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1/2 c. grated parmesan cheese (not the green tub kind if you can avoid it)</div>
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1 packet of ranch dressing mix powder</div>
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1 c. buttermilk</div>
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2-3 lbs. boneless, skinless chicken breasts</div>
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Preheat oven to 400 degrees.</div>
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Cut chicken into desired portion sizes. Set aside. Combine cornflakes, parmesan cheese and ranch dressing mix. Set up dredging stations. One container for buttermilk. One container for the cornflake mixture. Prepare your baking sheet for the chicken. Dredge chicken in the buttermilk coating all sides. Then dredge in the cornflake mixture taking time really coat every side. Place chicken onto baking sheet. Repeat. Any leftover cornflake mixture put onto the tops of the chicken to give it a little more oomph.</div>
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Bake for 45-60 min or until chicken reaches 170-180 degrees.</div>
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Gourmifiedhttp://www.blogger.com/profile/16878768878040384116noreply@blogger.com1tag:blogger.com,1999:blog-1121070455244417899.post-40376794144551953722013-12-30T01:30:00.000-07:002013-12-30T14:43:49.689-07:00Sugar Cookies with Buttercream Frosting**UPDATED 12/30/2013** <br />
Every year in my family we have a tradition. A sugar cookie tradition. We will get together one Sunday in December and make a TON of cookies...frosted and decorated, too. This year, I perfected my recipe. Seriously. It turned out UH-MAZing! I've always felt um, snobbish towards sugar cookies....and this is why!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDwLsMd1aCV8Rh15sbkv2zSrEhd5tHGw3KZJRIXi6mUUPvlXeKLru0c158iParWfQgBKx-BcEV6l5OPu_UXadctSHu8LyQYbIYaakCZ8zp-_CYrStl8wHT2o28hbqN43lOi5Sg14HYaw/s1600/IMG_4122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDwLsMd1aCV8Rh15sbkv2zSrEhd5tHGw3KZJRIXi6mUUPvlXeKLru0c158iParWfQgBKx-BcEV6l5OPu_UXadctSHu8LyQYbIYaakCZ8zp-_CYrStl8wHT2o28hbqN43lOi5Sg14HYaw/s640/IMG_4122.JPG" height="640" width="480" /></a></div>
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<b>{sugar cookies}</b><br />
2 tsp. baking powder<br />
1/2 tsp salt<br />
4 c. flour<br />
1 c. unsalted butter, room temperature<br />
2 c. sugar<br />
1 tsp. almond extract (you can sub. vanilla here if you have to)<br />
2 eggs<br />
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Preheat oven to 300 degrees.<br />
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Sift together first three dry ingredients. Set aside. Combine the butter and sugar and beat until fluffy. Add Almond extract. Combine. Beat in one egg at a time until just combined. Add dry ingredients. Mixture will be slightly crumbly. Form into one large disc or two smaller discs. Wrap in plastic wrap and chill for 20 min.<br />
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Roll out dough, cut out. Bake 8-10 min. Cookies will be done when it no longer has a shinny look to it.<br />
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*I prefer mine more chewy so I bake for about 8 min. If you prefer yours more crunchy, bake for 10 min or more...but NOT until golden. Just until they don't have a glossy shine anymore and don't slide when you hold your cookie sheet at an angle.<br />
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<b>{buttercream frosting}</b><br />
1 1/2c. salted butter, at room temperature<br />
5-6 c. powdered sugar<br />
2 tsp. vanilla extract<br />
1 tsp. almond extract<br />
1/4 c. whipping cream<br />
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Whip butter until light and airy. Combine remaining ingredients in a large mixer and whip until thoroughly combined. Spoon frosting amounts into bowls for food coloring separation. I use the Wilton food coloring in the jars. You can find them at most craft stores in the baking/cakes isle. They will give you a deeper more true color than the grocery store tubes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhAqErI64Wpwdt_Uer9DKVLCJ6p3mpvMNpYrv_Qy6mFHYViqz8dgPWAPd-gP1PIqBtF2Ucqh-F6A9b7ueX7Pq6bbte-e9DC3qTG7gTrKKKLPMb1boOHO24x8oiRq4zQDhs1oLWx_uj5Q/s1600/IMG_4120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhAqErI64Wpwdt_Uer9DKVLCJ6p3mpvMNpYrv_Qy6mFHYViqz8dgPWAPd-gP1PIqBtF2Ucqh-F6A9b7ueX7Pq6bbte-e9DC3qTG7gTrKKKLPMb1boOHO24x8oiRq4zQDhs1oLWx_uj5Q/s640/IMG_4120.JPG" height="640" width="480" /></a></div>
Be sure to have ample sprinkles and decorations to top your cookies with. As you can see, in my family there is no such thing as too many red hots. They're the FAVORITE!!!!Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com6tag:blogger.com,1999:blog-1121070455244417899.post-12242475344103254892012-06-26T08:17:00.000-06:002012-06-26T08:33:21.978-06:00Which Egg Are You?<div class="separator" style="clear: both; text-align: center;">
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Have you ever seen Runaway Bride with Richard Gere and Julia Roberts? Remember the part where Richard Gere's character accuses Julia's, that how can she know who she is if she doesn't even know how she likes her eggs? I do. Romantic Comedy nerd right here! I know what kind of egg I like. Poached. (With Hollandaise when I really want to be naughty.) I've been making it in my small 8" pan with water and a makeshift lid for like F.O.R.E.V.E.R.! Then comes along this handy dandy kitchen gadget...<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1kIgHsddlWo2sSOtavTiAqKKYUWU414VA9M2HTIwYKalRjN8UTdGe5zst671LklTO__sEbuRVD0jWLcN0rN4Ud6DmeoGE23P73hPa8Y3ZvLC_8SbV4WS0q4rdIlv1vemly8tOAOJvCA/s1600/toaster.jpg" /></div>
Our toaster broke, so I went shopping for a new one and came home with <a href="http://www.amazon.com/Back-Basics-TEM500--Muffin-2-Slice/dp/B000B18P96/ref=sr_1_1?ie=UTF8&qid=1340718865&sr=8-1&keywords=toaster%2Fegg+poacher" target="_blank">this</a>. I'm not gonna lie. I was skeptical at first. Now I'm completely and madly in LOVE with it! I haven't pulled out a frying pan to cook an egg in months! This makes the most perfect poached egg! I use the egg feature even more than the toaster!!! It will poach the egg however you like the yolk from runny to hard. IF you like your egg yolk perfectly medium, neither runny nor hard, this does it. And PERFECT every time! <br />
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So, my questions for everyone today...1. how do you like your eggs? 2. Do you have a favorite kitchen gadget?<br />
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I'm hungry now, so I better go make myself an egg!Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com0tag:blogger.com,1999:blog-1121070455244417899.post-64593672512253325922012-04-30T21:28:00.001-06:002012-04-30T21:35:32.375-06:00Club: Baked-Baked Cheese Grits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWclZAk74sjEB1vqOYdpgnPdSigh54bbV2qV6zoeo0E5pfaZhPrB-svMzY846nQShLmgMPG2Kj2P-06ETsEsc0eg5GMXjH0t7hVkW_sVF2M2pKjrBaJdE6bB1bJHtBqbuL0hfo8of3JlG8/s1600/IMG_0425.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWclZAk74sjEB1vqOYdpgnPdSigh54bbV2qV6zoeo0E5pfaZhPrB-svMzY846nQShLmgMPG2Kj2P-06ETsEsc0eg5GMXjH0t7hVkW_sVF2M2pKjrBaJdE6bB1bJHtBqbuL0hfo8of3JlG8/s320/IMG_0425.JPG" width="320" /></a>I'm so excited for <a href="http://club-baked.blogspot.com/" target="_blank">Club: Baked</a> this week for two reasons......I'm hosting, and I got to pick a very special recipe in the book (<a href="http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505/ref=sr_1_1?ie=UTF8&qid=1334426360&sr=8-1">Baked Explorations</a>)......Baked Cheese Grits! Why is this such a special recipe, you ask? It's very much my Dad. He isn't necessarily from the South, but his parents and grandparents were so he was raised on a lot of Southern-type cooking. Fast-forward quite a few years, and he's passed on the Grits and Eggs breakfast to me and my siblings. Granted, I'm sure I'm the only one that still makes it, but I don't care. I LOVE grits! Of course it also helps that I'm a big-time Daddy's girl. </div>
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These baked grits remind me so much of that meal my Dad would make Saturday mornings, that it was uncanny. Definitely a rich and creamy and cheesy and super de-duper fatteningly delicious way to make grits. It was incredibly easy and a much more refined way to eat my childhood breakfast than the "smash it all together in a kind-of repulsive looking, albeit, delicious mess" sort of way. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bjKGc8wOwn3QO2RH0IwiA6Li0cSrvn7lFxeCHMz4aKDtiYV1Vd5Wxplcb7Sz4uOXW5zUKZUFqJZPWa9x1KpoyVl-SdCg0JII0oC4y1UVWsIUbSZnBXP6a23bviX41Y9_4bWxzNJl-hq7/s1600/IMG_0437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bjKGc8wOwn3QO2RH0IwiA6Li0cSrvn7lFxeCHMz4aKDtiYV1Vd5Wxplcb7Sz4uOXW5zUKZUFqJZPWa9x1KpoyVl-SdCg0JII0oC4y1UVWsIUbSZnBXP6a23bviX41Y9_4bWxzNJl-hq7/s400/IMG_0437.JPG" width="400" /></a></div>
I really wish I could have found stone-ground grits to use, as the recipe calls for them. Alas, after going to six different grocery stores and specialty stores, I was out of luck. Unfortunately, this recipe is using quick grits. Never fear. My hunt will not end here. I WILL find stone-ground grits to try someday! Probably later this week, as Murphy's Law, would have it right!? <br />
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<span style="font-size: large;"><b>{baked cheese grits}</b></span><br />
<a href="http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505" target="_blank"><span style="font-size: x-small;">"baked explorations" by Matt Lewis & Renato Poliafito</span></a><br />
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2 c. whole milk<br />
[2 c. water] <br />
1 c. stone-ground grits<br />
1 tsp kosher salt<br />
1 tsp. freshly ground black pepper<br />
1 c., packed, grated extra-sharp cheddar cheese, about 4 oz.<br />
1 c., packed, grated Monterey Jack cheese, about 4 oz.<br />
1 Tbsp. unsalted butter<br />
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Lightly butter the bottom and sides of a 10-inch cast-iron skillet or, alternatively a similar size baking dish.<br />
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Pour the milk and 2 c. water into a medium saucepan, cover, and heat on medium-high until the mixture boils, about 5 minutes. Uncover the pot, add the grits, salt, and pepper, and reduce the heat to medium. Stir constantly until grits are the consistency of thick soup, about 8 minutes. Reduce to a simmer, stirring every 2 minutes, and cook for about 15-20 minutes to let the grits thicken further. Cook for 10 to 15 minutes longer, stirring constantly to prevent the grits from sticking to the bottom of the pan. The grits will be really thick at this point.<br />
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Remove the pan from the heat and stir in 3/4 c. of the cheddar cheese, 3/4 c. of the Monterey Jack cheese, and the butter. Pour the grits into the prepared skillet and top them with the remaining cheeses. Turn the oven to broil.<br />
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Place the skillet directly under the heating element for 203 minutes, or until the cheese topping is melted and starts to brown. Serve immediately.<br />
Yield: 4 large servings.<br />
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Check out how the other bakers fared this week by going <a href="http://club-baked.blogspot.com/" target="_blank">HERE</a>.Gourmifiedhttp://www.blogger.com/profile/16878768878040384116noreply@blogger.com2tag:blogger.com,1999:blog-1121070455244417899.post-81511726598053924632012-04-08T17:09:00.003-06:002012-04-08T22:01:57.144-06:00Salisbury Steak with Mushroom Brown Gravy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrmfS7Fs_u307sJWIOfOKSAcD7IWTrXW6DT0hfyMK8DiEViqvMaQx7sAGstzGkXgkIanjyn5uN6qoD_6V-wPuN1pk_TljBtC04b5BYFJvkA6UZQ1CWIibCKZ00blki8sO4O_eCElcvMT9/s1600/IMG_0344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrmfS7Fs_u307sJWIOfOKSAcD7IWTrXW6DT0hfyMK8DiEViqvMaQx7sAGstzGkXgkIanjyn5uN6qoD_6V-wPuN1pk_TljBtC04b5BYFJvkA6UZQ1CWIibCKZ00blki8sO4O_eCElcvMT9/s640/IMG_0344.JPG" width="640" /></a></div>I'm a sucker for the Food Network cooking shows. One of my favorites still happens to be <a href="http://www.foodnetwork.com/recipes/sandra-lee/salisbury-steak-with-brown-gravy-recipe/index.html" target="_blank">Sandra's Money Saving Meals</a>. That's where I got this recipe from. I was having a lazy moment catching up on some of my shows over the weekend and happened to watch this episode. It was exactly what I needed as I was/am in a cooking rut again and needed to use up the ground beef in my fridge before it went bad. I wanted to make a dinner that was fast and easy and delicious. Oh boy does this one fit the bill! It was a HUGE hit with my family! Each person, adult and child, gave it TWO thumbs UP! I kid you not! <br />
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{salisbury steak with brown gravy}<br />
<span style="font-family: inherit;"> </span><br />
<ul class="kv-ingred-list1" style="background-color: white; color: black; line-height: 15px; margin: 0px 0px 14px; outline-style: none; padding: 0px;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">2 tablespoons <a class="crosslink" debug="14 23" href="http://www.foodterms.com/encyclopedia/canola-oil/index.html" style="color: black; outline-style: none; text-decoration: none;">canola oil</a></span></li>
<li class="ingredient" style="color: black; line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding: 0px;"><span style="font-family: inherit;">1 medium onion, chopped</span></li>
<li class="ingredient" style="color: black; line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding: 0px;"><span style="font-family: inherit;">1 1/2 pounds 80 percent lean <a class="crosslink" debug="88 98" href="http://www.foodterms.com/encyclopedia/ground-beef/index.html" style="color: black; outline-style: none; text-decoration: none;">ground beef</a></span></li>
<li class="ingredient" style="color: black; line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding: 0px;"><span style="font-family: inherit;">1 cup fresh bread crumbs</span></li>
<li class="ingredient" style="color: black; line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding: 0px;"><span style="font-family: inherit;">1 tablespoon Montreal Steak seasoning</span></li>
<li class="ingredient" style="color: black; line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding: 0px;"><span style="font-family: inherit;">1 tablespoon Worcestershire sauce</span></li>
<li class="ingredient" style="color: black; line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding: 0px;"><span style="font-family: inherit;">1 large egg</span></li>
<li class="ingredient" style="color: black; line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding: 0px;"><span style="font-family: inherit;">1/2 (8-ounce) package sliced baby portobello mushrooms (I used shiitake mushrooms I reconstituted and used the "mushroom broth" adding beef bouillon to enhance the flavors)</span></li>
<li class="ingredient" style="color: black; line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding: 0px;"><span style="font-family: inherit;"><a class="crosslink" debug="285 295" href="http://www.foodterms.com/encyclopedia/salt/index.html" style="color: black; outline-style: none; text-decoration: none;">Kosher salt</a> and freshly ground black pepper</span></li>
<li class="ingredient" style="color: black; line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding: 0px;"><span style="font-family: inherit;">1/4 cup all-purpose flour</span></li>
<li class="ingredient" style="color: black; line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding: 0px;"><span style="font-family: inherit;">2 (14-ounce) cans beef broth. </span></li>
</ul><h2 style="background-color: white; color: black; margin: 0px 0px 7px; outline-style: none; padding: 0px;"><span style="font-family: inherit; font-size: small;">Directions</span></h2><div class="instructions" style="background-color: white; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="instruction" style="color: black; line-height: 23px; margin-bottom: 9px; outline-style: none; padding: 0px;"><span style="font-family: inherit;">Heat 1 tablespoon of the oil in a large skillet over medium-hi heat. Add the onion and saute until soft, about 6 minutes. Put 1/2 of the <a class="crosslink" debug="139 143" href="http://www.foodterms.com/encyclopedia/onion/index.html" style="color: black; outline-style: none; text-decoration: none;">onion</a><span style="color: black;"> in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, </span><a class="crosslink" debug="259 278" href="http://www.foodterms.com/encyclopedia/worcestershire-sauce/index.html" style="color: black; outline-style: none; text-decoration: none;">Worcestershire sauce</a><span style="color: black;"> and the egg. Mix to combine everything well and form the mixture into 6 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will </span><a class="crosslink" debug="634 639" href="http://www.foodterms.com/encyclopedia/finish/index.html" style="color: black; outline-style: none; text-decoration: none;">finish</a> cooking in the <a class="crosslink" debug="656 660" href="http://www.foodterms.com/encyclopedia/gravy/index.html" style="color: black; outline-style: none; text-decoration: none;">gravy</a><span style="color: black;">.)</span></span></div><div style="color: black; line-height: 23px; margin-bottom: 9px; outline-style: none; padding: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;"><span style="color: black;">Put the pan back on the heat, add the mushrooms, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth and bring it to a </span><a class="crosslink" debug="858 861" href="http://www.foodterms.com/encyclopedia/boil/index.html" style="color: black; outline-style: none; text-decoration: none;">boil</a><span style="color: black;">. Return the patties to the pan, reduce the heat to a </span><a class="crosslink" debug="916 921" href="http://www.foodterms.com/encyclopedia/simmer/index.html" style="color: black; outline-style: none; text-decoration: none;">simmer</a> and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes. </span><span style="font-family: inherit;">Serving Yield:6</span></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzRTHKmgPjZfD_2aAMkuA6SEGiCxhlQNuXWCNEhyVjS9Fc-7iYSN_HUmArg6awhc0-Vek6fKfvpAzF8vGCXloJ_ZVgZG32Int8MlkTgPeQC9y0aoG3isf8nPMOtG6On0IhXNRdUe0krN0/s1600/IMG_0341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzRTHKmgPjZfD_2aAMkuA6SEGiCxhlQNuXWCNEhyVjS9Fc-7iYSN_HUmArg6awhc0-Vek6fKfvpAzF8vGCXloJ_ZVgZG32Int8MlkTgPeQC9y0aoG3isf8nPMOtG6On0IhXNRdUe0krN0/s640/IMG_0341.JPG" width="640" /></a></div><br />
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</div></div>Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com1tag:blogger.com,1999:blog-1121070455244417899.post-85433388000918066092012-02-14T13:59:00.000-07:002015-03-02T21:08:36.091-07:00Lactation Cookies<div class="separator" style="clear: both; text-align: center;">
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Don't let the name of these cookies scare you. They DON'T contain breast milk. What they do contain, that's ou<span style="font-family: inherit;">t of the ordinary for cookies, is </span>flax seed<span style="font-family: inherit;"> meal, Brewer's Yeast and thick cut oats. All of which are super incredibly beneficial for Mom's that are breast feeding! </span><span style="background-color: white; font-family: inherit; line-height: 24px;">This is the perfect desert to add to a post-partum dinner delivery, too!</span></div>
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<span style="background-color: white; font-family: inherit; line-height: 24px;">Why are those three ingredients so magical?</span></div>
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<span style="background-color: white; line-height: 24px;"><span style="font-family: inherit;">Flax seed meal is full of healthy benefits like omega-3s. Thick Cut Oatmeal (Thick cut oats are similar to the Quaker Old Fashioned Oats, but MUCH thicker and filled with even more iron) and Brewer's Yeast </span></span><span style="background-color: white; line-height: 24px;">(both are found at Sprouts or Whole Foods type stores)</span><span style="background-color: white; font-family: inherit; line-height: 24px;">are <a href="http://www.ilca.org/i4a/pages/index.cfm?pageID=3491" target="_blank">galactogogues</a>, which have been linked to increased milk production. There is no scientific study on the ingredients used, but that does not mean they don't help with milk production. I personally have experienced great benefits after eating just one cookie!</span></div>
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<span style="background-color: white; line-height: 24px;"><span style="font-family: inherit;">I've had friends and family try these cookies and they get rave reviews! Who knew something so delicious could be so good for you, too!!!</span></span></div>
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<span style="background-color: white; line-height: 24px;"><span style="font-family: inherit;"><b>{lactation cookies}</b></span></span></div>
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<span style="background-color: white; line-height: 24px;"><span style="font-family: inherit; font-size: x-small;"> makes about 4 dozen cookies</span></span></div>
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<span style="font-family: inherit;">1 c. brown sugar<br />
1 c. white sugar<br />
1 c. butter very softened (I used butter flavored Crisco since my baby doesn't like it when I eat diary)</span></div>
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<span style="font-family: inherit;">1/4c. water</span></div>
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<span style="font-family: inherit;">2 eggs</span></div>
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<span style="font-family: inherit;">1 1/2 tsp vanilla<br />
1 tsp salt<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
2 c. flour<br />
3 c. Thick Cut Oats<br />
1/4 c. flaxseed meal<br />
2 T. Brewer’s yeast (MUST be Brewer's Yeast for milk production)<br />
1 cup chocolate chips, or raisins or chopped almonds, butterscotch chips, etc. (I prefer chocolate chips with toasted chopped almonds) I also used vegan chocolate chips because of the diary issue and they are so incredible you wouldn't know the difference!</span></div>
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<span style="font-family: inherit;">Preheat oven to 375 degrees.</span></div>
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<span style="font-family: inherit;">Cream together sugars and butter. Then add eggs and vanilla and beat well. Add remaining ingredients. Mix until just combined.</span></div>
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<span style="font-family: inherit;">Shape into 2" balls and place on a parchment lined cookie sheet. Bake 9-11 min or until edges are browned. Cool for a few minutes on the cookie sheet then transfer to a wire rack to finish cooling.</span></div>
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Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com14tag:blogger.com,1999:blog-1121070455244417899.post-64314313766752377102012-02-12T08:00:00.000-07:002012-02-12T08:00:06.436-07:00Corkscrew Chicken<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXEOa4EAF7j9E8lDGsDGabnH3Zqjjj7Fi6qbu5L10XoSlrgkPoh-fJRToJhIpMI39O44IGsue6EzDSUna2J6q-BoUIDE1t2xUg9jOVGqT_sB4gwFB07SxpJKSsi_4RiZ5KBKUDCIWkEA/s640/IMG_0272.JPG" width="640" /><br />
I'm stocking up on my freezer meals again. This one was SUPER easy in both prep and cooking and the taste delivered. Can't beat that! <br />
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<b>{corkscrew chicken}</b><br />
serves 6<br />
4 boneless, skinless chicken breast halves cut into bite sized pieces<br />
1 medium onion, chopped<br />
3T olive oil (spray works too)<br />
2 garlic cloves, minced (less if you don't like garlic as much as me!)<br />
1-26oz. can spaghetti sauce<br />
1 c. chicken broth (omit if you are NOT freezing noodles uncooked)<br />
2 c. rotini noodles (or something similar)<br />
fresh basil, chiffonade cut<br />
Parmesan cheese<br />
<br />
Eating night of: Cook pasta according to package directions. Drain. Set aside. Saute chicken onion and garlic in olive oil until chicken is no longer pink. Stir in spaghetti sauce and drained pasta and toss to evenly coat. Heat to boiling. Top with fresh basil and Parmesan cheese.<br />
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To Freeze: Saute chicken, onion and garlic in olive oil until chicken is no longer pink. Stir in spaghetti sauce and chicken broth. Heat just to boiling. Remove from heat. Stir in uncooked noodles. Allow to cool completely. Place in gallon freezer bag. Label and freeze.<br />
To Serve: Thaw. Place in saucepan and heat to boiling.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkN-Kc1sCbNgtaLwN7qh5LPw2z1wdx72jAz0kjODFVcogJCDkNkhoLq57YnHiCKBlsaurfxLOJFhnmofHu3_7vmRAcvqacQpNMZveSi_SUBDZOo5SnBowlPUsJG6LqJFQhYFoqnpAgH4I/s1600/IMG_0270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkN-Kc1sCbNgtaLwN7qh5LPw2z1wdx72jAz0kjODFVcogJCDkNkhoLq57YnHiCKBlsaurfxLOJFhnmofHu3_7vmRAcvqacQpNMZveSi_SUBDZOo5SnBowlPUsJG6LqJFQhYFoqnpAgH4I/s640/IMG_0270.JPG" width="640" /></a></div>Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com0tag:blogger.com,1999:blog-1121070455244417899.post-45509307891719720622012-02-08T18:00:00.000-07:002012-02-08T19:55:46.351-07:00Radish Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSF5GOmg8DzBQ-qreMoOH2qxH5PkuaHwIUsWBza_OpTbIUEbnxpHyXe9eou9BMK5uOHWhmSYCY_6ATyy8b2NLH5mlpdVFhrOxbaA9XlFA3vV-eyge9YkgyrmgM2YeUvF3IBMff6QmIch0/s1600/IMG_0234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSF5GOmg8DzBQ-qreMoOH2qxH5PkuaHwIUsWBza_OpTbIUEbnxpHyXe9eou9BMK5uOHWhmSYCY_6ATyy8b2NLH5mlpdVFhrOxbaA9XlFA3vV-eyge9YkgyrmgM2YeUvF3IBMff6QmIch0/s640/IMG_0234.JPG" width="480" /></a></div>I know I'm late to share this for the big Super Bowl weekend, but I just KNOW that you'll find time to make this d<span style="font-family: inherit;">ip. It's bursting with flavors! Green onion. Garlic. Cream Cheese. Radishes. Oh, boy! It's the kind of dip that makes you want to lick the bowl clean. I almost did when my friend (thanks Perda!) made this for me. Thankfully, I</span><span style="background-color: rgba(255, 255, 255, 0.917969);"><span style="font-family: inherit;"> did show some </span>semblance<span style="font-family: inherit;"> of self control. Only a little. It's THAT good!</span></span><br />
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<span style="background-color: rgba(255, 255, 255, 0.917969);"><span style="font-family: inherit;">{radish dip}</span></span><br />
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<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"><span style="font-family: inherit;">1-8oz block Cream Cheese, softened</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"><span style="font-family: inherit;">1/4 c. Butter, softened (do not use margarine if you can avoid it!)</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"><span style="font-family: inherit;">1 c. finely chopped radishes. About one bunch. (I dry the radishes after chopping with paper towels so they won't turn </span><span style="font-family: inherit;">the dip pink.)</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"><span style="font-family: inherit;">1/2 c. finely chopped green onions</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"><span style="font-family: inherit;">2 tsp dried parsley flakes</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"><span style="font-family: inherit;">1/2 tsp season salt (I prefer Lawry's)</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"><span style="font-family: inherit;">1/4 tsp garlic powder</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"><br />
</div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"><span style="font-family: inherit;">Cream butter and cream cheese together in medium bowl. Combine remaining ingredients until well combined. Chill overnight or for a couple of days for best flavor. Okay, you can chill for at least ONE hour, but the flavors will taste better if you can plan ahead and let it sit longer. Trust me on this one.</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"><span style="font-family: inherit;"><br />
</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">Serve with either crackers or veggies.</div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"><br />
</div>Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com2tag:blogger.com,1999:blog-1121070455244417899.post-56046998295446107982012-01-18T22:42:00.000-07:002012-01-18T22:42:09.870-07:00Asian Pork Wraps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9h3cgUngdd58HfKBJw_3aCM4PPZNePclNYeK_eV9lLQtRMf5h3g_CN9fAkzD_2H2hMLCRoE6GK4bRI9wWlIcU08_SdSSoEKrQzdAD15z64uHCd6K56kyhord4Igshc2z1Z-v2pWXPk7Q/s1600/IMG_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9h3cgUngdd58HfKBJw_3aCM4PPZNePclNYeK_eV9lLQtRMf5h3g_CN9fAkzD_2H2hMLCRoE6GK4bRI9wWlIcU08_SdSSoEKrQzdAD15z64uHCd6K56kyhord4Igshc2z1Z-v2pWXPk7Q/s640/IMG_0095.JPG" width="456" /></a></div>In an effort to achieve one of my New Year's Goals, I'm cooking more at home and eating out less. Having three kids, one an infant, PTA responsibilities, a part-time job and household responsibilities is severely cutting into my prep time. When once I loved spending hours in the kitchen cooking and baking, I'm now lucky to steal 30 straight minutes. Sound familiar? <br />
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Enter Asian Pork Wraps. The combination of Asian seasonings and spices as well as the juicy mandarin orange slices, crunchy lettuce and toasted almonds are a beautifully delicious light yet filling combination. <br />
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Originally written as a slow cooker recipe, it can also be made day-of in 15 min or less, if you pre-cook your meat that is. Remember when I posted about making <a href="http://kiracooks.blogspot.com/2009/11/chicken-shreds.html" target="_blank">Chicken Shreds via Kira Cooks</a>? Apply the same techniques to pork and you're set! All you have to do is take one to two bags, thawed, of your pre-cooked and shredded pork, pop it in a saucepan and add seasonings. I use half the seasonings for one baggie. Combine. Heat throughout. Toppings as desired. Serve. Easy Peasy!<br />
<br />
{asian pork wraps}<br />
Serves 8-10<br />
2 1/2 to 3 lb. pork shoulder roast<br />
2/3 c. hoisin sauce<br />
2 tsp. minced garlic<br />
1 tsp. ground ginger<br />
1/2 tsp. Chinese five-spice powder<br />
<br />
Place roast in greased 3 1/2 to 5-quart slow cooker. Mix remaining ingredients in a bowl and spread over top. Cover and cook on low heat 6-8 hours. Shred roast w/ two forks.<br />
<br />
Serve atop warm tortillas (I like 6" round best), with sliced green onion, mandarin oranges, toasted slivered or sliced almonds, and shredded lettuce.Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com4tag:blogger.com,1999:blog-1121070455244417899.post-53466257239638105492012-01-10T20:02:00.000-07:002012-01-10T20:02:32.887-07:00Sunday Supper Roast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeBM-d_kZ673s9Bdg0sNa7GTd_4VT25e5ngRvZwmRyzpuHEXkPPtn6CUsYb7zKnA6jULL3J5ZbfllZ89_3rwTPPWWW73bgmLVLbyQGVQKHbLpXuR4qeJNaiz2iva3Ud7EGwxotPNXMWA/s1600/IMG_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeBM-d_kZ673s9Bdg0sNa7GTd_4VT25e5ngRvZwmRyzpuHEXkPPtn6CUsYb7zKnA6jULL3J5ZbfllZ89_3rwTPPWWW73bgmLVLbyQGVQKHbLpXuR4qeJNaiz2iva3Ud7EGwxotPNXMWA/s640/IMG_0076.JPG" width="640" /></a><br />
<div class="separator" style="clear: both; text-align: left;">Since getting pregnant with, and having, baby #3, we've eaten out so much more than ever. I know it's partly due to those crazy pregnancy hormones affecting my taste buds and also partly due to the lack of energy. If you've had a baby, you know what I'm talking about! Well, upon review of not only my waistline but also our financial goals, I decided that one of my New Year's <strike>resolutions</strike> goals is to eat out only once per week...if that. So, I'm working on finding some great FAST, go-to menus that my family loves. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is one of those recipes because: </div><div class="separator" style="clear: both; text-align: left;"> 1. Both kids and adults gobble it up. </div><div class="separator" style="clear: both; text-align: left;"> 2. It's fast to prep and throw together. </div><div class="separator" style="clear: both; text-align: left;"> 3. It can cook all day in my slow cooker while I'm at work so I can come home to a delicious smelling house and a meal ready to go! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Not only does the slow cooker make the meat fall-apart delicious, but the combination of the onion soup, garlic and seasonings creates such a beautiful symphony of flavors in your mouth! The potatoes and carrots are perfectly tender and the gravy so easy to make, although it is delicious without it, too!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">{sunday supper roast}</div><span style="font-family: inherit;"><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">1 (2.2 oz.) box beefy onion soup (2 env.)</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">1 (3 1/2 lb.) beef rump roast</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">2 lb. small red potatoes, scrubbed and halved</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">5 large carrots, chunky sliced (about 1 1/2" sections)</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">4 celery ribs, chunky sliced (about 1 1/2" sections)</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">8 garlic cloves minced</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">1/2 tsp. garlic pepper</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">2 tsp. dried thyme leaves</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">1 bay leaf</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">2 (14 1/2 oz.) cans beef broth, separated</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">1/4 cup flour</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"> </span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">Roll the meat in both packages of onion soup. Set aside. In a 5-6 quart crock-pot, place half each of the potatoes, carrots, celery, and garlic. Season with half each of the garlic pepper and thyme. Tuck the bay leaf into the veggies. Pour all but 1/2 cup of broth over veggies. Add the roast and scrape any dry soup mix left on top. Cover with the remaining veggies and seasonings. Cover and cook on LOW for 9 to 10 hours. Remove meat and veggies and keep warm. Pour the juices from the pot into a saucepan. Bring to a boil. Whisk together the saved 1/2 cup broth and the flour. Pour slowly into boiling juices. Stir until gravy is thickened, about 3 minutes. Pour over meat and vegetables and serve.</span></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiv84cOtw2WFJCsZG_7obng00HGXpTc2cHSUYbxegyxoZg1JSSvxMW-USNJ8B5rtXoWbTTuV951UvHO45tCF9V7oS5neOSvSzs0dDU7Y9-_s4cBgfjxSvaIy6k1vaO-r0UvPSa8aILFXk/s1600/IMG_0080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiv84cOtw2WFJCsZG_7obng00HGXpTc2cHSUYbxegyxoZg1JSSvxMW-USNJ8B5rtXoWbTTuV951UvHO45tCF9V7oS5neOSvSzs0dDU7Y9-_s4cBgfjxSvaIy6k1vaO-r0UvPSa8aILFXk/s640/IMG_0080.JPG" width="640" /></a></div><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 16px;"><br />
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</span></span>Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com1tag:blogger.com,1999:blog-1121070455244417899.post-21573096046902238522011-12-28T06:06:00.000-07:002011-12-28T22:14:19.392-07:00Sausage, Lentil & Kale Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYSPou-45X4f8j9QgN1sWWtMnPHemUT06Qd5vQEC9heIQ2qjhJ_OjnU6S8FaGfrsAydAQQ8I6BUrARnJYeyW7G-xq4qeSuuH2FyaVRYoMewWZmgH2lAkYHYLdxTvF-TV4t8y65bIzHGo/s1600/IMG_1967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYSPou-45X4f8j9QgN1sWWtMnPHemUT06Qd5vQEC9heIQ2qjhJ_OjnU6S8FaGfrsAydAQQ8I6BUrARnJYeyW7G-xq4qeSuuH2FyaVRYoMewWZmgH2lAkYHYLdxTvF-TV4t8y65bIzHGo/s640/IMG_1967.JPG" width="640" /></a></div><ul style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><li class="first-child" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><span style="background-color: white; color: #313131;"><span style="font-style: inherit;">Did you know that In Italy, lentils are a traditional accompaniment for pork sausages, and are also a required item on New Year's Eve (or day) menus; their shape brings to mind </span></span><span style="background-color: white; color: #313131;">tiny</span><span style="background-color: white; color: #313131;"><span style="font-style: inherit;"> coins and people eat them in the hope that they won't want for cash during the rest of the year!</span></span></span></li>
</ul><div style="text-align: left;"><span style="color: #313131; font-family: inherit;">I don't know about you, but I could really use this good luck, so I plan on eating my way into the New Year with a diet full of lentils! This soup is the perfect way to start it, too! Not only does it have lentils, but spicy sausage and the amazingly delicious and nutritious kale! One of my all-time favorite leafy veggies! Enjoy and have a Happy coin-filled New Year!</span></div><div style="text-align: left;"><span style="color: #313131;"><br />
</span></div><ul style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><li class="first-child" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><b><span style="font-family: inherit; font-size: large;">{sausage, lentil & kale soup}</span></b></li>
<li class="first-child" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-size: x-small;"> </span><span style="font-size: x-small;"> </span><span style="font-size: x-small;"> Serves 4.</span></li>
<li class="first-child" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 T. Extra Virgin Olive Oil</span></li>
</ul><ul style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><li class="second-child" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 lb. bulk hot Italian sausage</span></li>
<li class="third-child" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 C. lentils</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 medium onion, diced</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">3 to 4 cloves of garlic, minced</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><span style="color: #313131;"><span style="font-style: inherit;">8oz. mushrooms, wiped clean and thinly sliced (I used 2oz. shitake I </span></span><span style="color: #313131;">re-hydrated</span><span style="color: #313131;"><span style="font-style: inherit;"> in the soup this time & love the meatiness they provide!)</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 large baking potato, peeled and diced</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">2 sprigs rosemary, leaves removed and chopped</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">3 to 4 sprigs thyme, leaves removed</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Salt and ground black pepper</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1/4 C. tomato paste</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">4 C. chicken stock (use 5 if you prefer a little more soupy, like me)</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">3 C. water</span></li>
<li class="last-child" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #313131; font-style: inherit; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 bunch kale, thick stems removed and discarded, leaves shredded</span></li>
</ul><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #313131; line-height: 18px;">Place a large soup pot over medium-high heat. add olive oil</span><span style="background-color: white; color: #313131; line-height: 18px;">. Once hot, add the sausage and sauté for 3-4 minutes, breaking it up into small pieces with the back of a spoon or a potato masher as it cooks and browns.</span></span></div><div style="text-align: left;"><span style="background-color: white; color: #313131; font-family: inherit; line-height: 18px;"><br />
</span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #313131; line-height: 18px;">While the sausage is browning, pour the lentils out onto a light-colored plate and sift through them. Discard any small stones -- sometimes you find them sometimes you don't, but better safe than sorry.</span> </span></div><div style="text-align: left;"><span style="background-color: white; color: #313131; font-family: inherit; line-height: 18px;"><br />
</span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #313131; line-height: 18px;">To the browned sausage, add the onion, garlic, mushrooms, potato, rosemary, thyme, salt, pepper and the tomato paste. Cook, stirring frequently, for 3-4 minutes.</span> </span></div><div style="text-align: left;"><span style="background-color: white; color: #313131; font-family: inherit; line-height: 18px;"><br />
</span></div><div style="text-align: left;"><span style="background-color: white; color: #313131; font-family: inherit; line-height: 18px;">Add the stock and 3 cups of water, turn the heat up to high and bring up to a bubble. Add the lentils and the kale, stir until the kale wilts in then turn the heat down to medium and simmer 40-50 minutes, until the lentils are tender. Serve warm.</span></div>Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com0tag:blogger.com,1999:blog-1121070455244417899.post-57389513521865739292011-12-20T13:50:00.000-07:002011-12-20T13:50:00.562-07:00Quinoa Salad with Roasted Sweet Potatoes, Kale, Dried Cranberries & Red Onion<div class="separator" style="clear: both; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpEzS6LHTqHKGUOQHb2trss0i8s82ZUF8qHkg1LbWenQYxaVNnP4tZvXpS6ouRqprvNp_7n7EzVRvY0n7-rFsefydGMzKYPTBEeRsGfztmV6JZUUqCrdEeEWWR4tIpz61o9HkAUZ99cw/s640/quinoa-sweet-potato-kale-salad.jpg" width="640" /></div><div class="separator" style="clear: both; text-align: left;">Quite a while back, I came upon a recipe on <a href="http://www.twopeasandtheirpod.com/" target="_blank">Two Peas & Their Pod</a> where every part of the recipe name spoke to me. This is that recipe. In years past, I would have snubbed my nose at it because I've never been a big fan of sweet potatoes. That is until my latest pregnancy. I couldn't eat enough sweet potatoes. It's happened to me with each of my pregnancies. My first I fell madly in love with chili and crunchy Cheetos (I passionately hated both before) and my second I became the biggest connoisseur of Powerade on the planet. Well, this one was sweet potatoes. I'm so glad it was, too. Otherwise, not only would I have missed out on the awesomeness that is Rumbi's Sweet Potato fries, but I would have missed out on this incredibly delicious recipe, too! </div><br />
Not only is it beautiful to look at, but it's my new favorite go-to meal! Protein packed quinoa. Healthful-filled roasted veggies. Sweet and tangy balsamic vinaigrette. It's like a symphony in your mouth with every bite!<br />
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Don't just take my word for it. Go make it yourself. You'll thank me for it. Promise!!! Thank you Maria & Josh for allowing me to use your photo and highlight your amazing recipe on my blog too! It's just too good to keep it a secret from anyone!<br />
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<div style="text-align: center;"><a href="http://www.twopeasandtheirpod.com/quinoa-salad-with-roasted-sweet-potatoes-kale-dried-cranberries-red-onion/" target="_blank"><span style="font-size: x-large;">{quinoa salad with roasted sweet potatoes, kale, dried cranberries & red onion recipe}</span></a></div>Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com2tag:blogger.com,1999:blog-1121070455244417899.post-54847669458551648612011-12-14T10:15:00.000-07:002011-12-14T12:43:11.406-07:00Homemade BreadSince the birth of our third child, I've had to modify my diet significantly. Not for me, but for our little guy. I've had to cut out dairy, eggs, oatmeal, chocolate, whole wheat and peanuts. I'm not gonna lie, it's been a rough go. Thankfully, there are all kinds of options available now both in recipe substitutions and ready-made products at the store. One I'm most grateful for is Veganase (vegan mayo). It has been WONDERFUL having that as an option and it tastes exactly the same as regular mayo! Well, because of these changes, I've had to start baking my own bread. Who knew most breads have both milk and eggs in them! I know!<br />
<br />
Now that I've adjusted to life without so many of my favorite foods, I'm ready to share some of my newly found favorite recipes. First up...BREAD! I'm a carb addict and bread is a BIG weakness of mine. I've even got a loaf rising as I type now! This bread is DELICIOUSLY moist, holds up great for sandwiches (once cooled completely that is!)and is egg and dairy-free (Vegan)! Besides, who doesn't LOVE the aroma of freshly baked bread permeating the whole house!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrSdzgo8feDFsZXm9nAfgiIfhYG_8I_n3UalEWvX1Jsce7Ju_0gpWjCySgiAIloSw79nUFETf1Kw8cCFn8xBy4mwxntLMFWh6mKpnOnhk5itfbS_UjEKmPJPgEJWBiCNEvHMq8lKgl1g/s1600/IMG_1902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrSdzgo8feDFsZXm9nAfgiIfhYG_8I_n3UalEWvX1Jsce7Ju_0gpWjCySgiAIloSw79nUFETf1Kw8cCFn8xBy4mwxntLMFWh6mKpnOnhk5itfbS_UjEKmPJPgEJWBiCNEvHMq8lKgl1g/s640/IMG_1902.JPG" width="640" /></a></div><b><span class="Apple-style-span" style="font-size: large;">{basic white bread}</span></b><br />
makes one 1 1/2 lb. loaf<br />
<br />
1 c. warm water (110 degrees)<br />
1 1/2 tsp. salt<br />
3 Tbsp. sugar<br />
3 Tbsp. canola oil<br />
3 c. flour (mix it up and use 1/2 white and 1/2 wheat if you'd like)<br />
2 1/4 tsp. (or one packet) yeast. (SAF instant is my all-time favorite!)<br />
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I use my bread machine to make the dough, so the directions are for a bread machine, BUT you can use a mixer just as easily. I also prefer the traditional shape loaf instead of the bread machine shaped loaf.<br />
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Add ingredients in order listed. Turn bread machine on to dough setting. Get your loaf pan ready by spraying it with some non-stick spray. Once your machine is done with the dough cycle and it beeps, pull out the dough. roll it between your hands just enough to get it long enough to fit into your loaf pan evenly. Place into loaf pan. Cover with sprayed plastic wrap and place in a warm location to rise. Allow dough to rise to where you want it (I like it about an inch above the edge of the loaf pan). Remove plastic wrap and bake 350 degrees for 15 min. Cover bread with foil to prevent it from getting too brown and crusty on top and bake for an additional 5 minutes.<br />
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When it's done and out of the oven, lightly spread canola oil on top of your bread to keep it nice and soft. Allow to cool for 5-10 min., then remove from pan to finish cooling....if you're like me you'll have to start another loaf at this point so you can eat one now and have one for sammies (sandwiches) later! Enjoy!!!Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com2tag:blogger.com,1999:blog-1121070455244417899.post-63042844239581642752011-12-07T21:47:00.000-07:002011-12-07T21:47:39.129-07:00Cold Weather CureI don't know about you and where you live, but here in Utah it's C.O.L.D. Cold! The bitter cold evenings remind me of my youth growing up in Iowa. Granted, we haven't had any of the freezing rain, sleet, ice connecting the telephone wires to the ground, but it's cold just the same! Because of how chilly it is outside, I'm craving soups. They're the next best thing to warming my insides when I can't have a big mug of hot cocoa! Here's a list of some of my all-time favorites...and I still have more to share this winter!<br />
<div style="text-align: center;"> <a href="http://gourmified.blogspot.com/2010/02/rustic-italian-tortellini-soup.html" style="text-align: center;" target="_blank">Rustic Italian Tortellini Soup</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVJA8fkOCwCKRVXLmGcZy0jqD-t3duaXip0vQQYEwnKR1GmnMMDWu2DWIqWKlIVtSBuPcPOdGmLW4wUCZh-SXYk8tPdeVMZN-xnLdKHhfO0Cs1D6uwy6cIbvUZzPZxmiWZWeXTlFaN5A/s1600/Rustic_Italian_Tortellini_Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVJA8fkOCwCKRVXLmGcZy0jqD-t3duaXip0vQQYEwnKR1GmnMMDWu2DWIqWKlIVtSBuPcPOdGmLW4wUCZh-SXYk8tPdeVMZN-xnLdKHhfO0Cs1D6uwy6cIbvUZzPZxmiWZWeXTlFaN5A/s400/Rustic_Italian_Tortellini_Soup.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://gourmified.blogspot.com/2009/09/stuffed-pepper-what.html" target="_blank">Stuffed Pepper Soup</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqB7AAKj6cuemcnMiBeEOtkczADTDbR1QL0CtekU3WsA4YbNqoxsSGBF5gaKBghAvNkNOkfo21np61DBYuCwCX21fJekCVFnTdLu-nCWIlCJnPpJwQ7ZxghKUcfTjc1cUKIWq_YkTrX64/s1600/Stuffed+Pepper+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqB7AAKj6cuemcnMiBeEOtkczADTDbR1QL0CtekU3WsA4YbNqoxsSGBF5gaKBghAvNkNOkfo21np61DBYuCwCX21fJekCVFnTdLu-nCWIlCJnPpJwQ7ZxghKUcfTjc1cUKIWq_YkTrX64/s1600/Stuffed+Pepper+Soup.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://gourmified.blogspot.com/2010/02/chicken-and-wild-rice-soup.html" target="_blank">Chicken and Wild Rice Soup</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UmooO-TWy7-mcbiaa2xC8DgbEwf3KbiN4P5ctYG5Ix7vpL3lm4nkiwXi_zWA9hHA5NZSmZmYaEc-9zxUWJoLI4jtI48eIm_DUoyT7nEyIvTPllAk8_9ywNtc18h-tXjZc-i4FcEqDh4/s1600/Chicken+and+Wild+Rice+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UmooO-TWy7-mcbiaa2xC8DgbEwf3KbiN4P5ctYG5Ix7vpL3lm4nkiwXi_zWA9hHA5NZSmZmYaEc-9zxUWJoLI4jtI48eIm_DUoyT7nEyIvTPllAk8_9ywNtc18h-tXjZc-i4FcEqDh4/s400/Chicken+and+Wild+Rice+Soup.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://gourmified.blogspot.com/2011/03/zuppa-toscana.html" target="_blank">Zuppa Toscana</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYMW62FbZraENmZ40jqRP9zubk13_lXtnvE55TpWIFxSXdhnlJaxxUfO4Z1UtB54k2Onae4gjMDs2b7rCfkuhyf3yEMpqQ3YzjX1SxzCvA-oRf9IZPVAaBPA_ptAOgq6jJ0eBHkh2DhA/s1600/Zuppa+Toscana.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYMW62FbZraENmZ40jqRP9zubk13_lXtnvE55TpWIFxSXdhnlJaxxUfO4Z1UtB54k2Onae4gjMDs2b7rCfkuhyf3yEMpqQ3YzjX1SxzCvA-oRf9IZPVAaBPA_ptAOgq6jJ0eBHkh2DhA/s400/Zuppa+Toscana.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://gourmified.blogspot.com/2011/02/market-street-clam-chowder.html" target="_blank">Market Street Clam Chowder</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfWdgBHLojRreKtLdb6bEXDc2RKbOjx0H_WdVJVpRFUeickY1694IeYTNj6YsAxr28X_hG6ft3MZZrBkHWrZXyh9cqFCwXivo9WYeCMSZJRIUQM0di06ghFoeFZRzYcpkPS_HB9bsD8E/s1600/Market+Street+Clam+Chowder.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfWdgBHLojRreKtLdb6bEXDc2RKbOjx0H_WdVJVpRFUeickY1694IeYTNj6YsAxr28X_hG6ft3MZZrBkHWrZXyh9cqFCwXivo9WYeCMSZJRIUQM0di06ghFoeFZRzYcpkPS_HB9bsD8E/s400/Market+Street+Clam+Chowder.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://gourmified.blogspot.com/2010/11/garden-vegetable-soup.html" target="_blank">Garden Veggie Soup</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFusr4vXRC0-eZbRKnKb-sjuJlwjPEfVaVYa3GAguPYj5yYSHkozKQBDwri3t4oQeCUQ4CJd_Mg8lpa9WNTZZAxYhp3nLTS6JTTvUgluPANUmRsgEYbYnch-iQJT2czgJ68_BTxcsQc4/s1600/Garden+Veggie+Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFusr4vXRC0-eZbRKnKb-sjuJlwjPEfVaVYa3GAguPYj5yYSHkozKQBDwri3t4oQeCUQ4CJd_Mg8lpa9WNTZZAxYhp3nLTS6JTTvUgluPANUmRsgEYbYnch-iQJT2czgJ68_BTxcsQc4/s400/Garden+Veggie+Soup.JPG" width="400" /></a></div><br />
<div style="text-align: center;"><a href="http://gourmified.blogspot.com/2011/11/quick-sausage-bean-and-spinach-stew.html" target="_blank">Sausage, Bean and Spinach Stew</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SVgHp4yQ6knKmmnlNKRb8CGTXa1pIRhiwqHAwG8ZgMc-iOM1S7anweb8HYIyIZuj-rG7Ar9_q17SdmfB3T-DcMMCTBAYQB58dVsJU-6idMZ3Z1NrmICTRW5E9tO15Lv2jnYPOwi4eEs/s1600/Quick-Sausage-White-Bean-and-Spinach-Stew-Recipe_recipemain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SVgHp4yQ6knKmmnlNKRb8CGTXa1pIRhiwqHAwG8ZgMc-iOM1S7anweb8HYIyIZuj-rG7Ar9_q17SdmfB3T-DcMMCTBAYQB58dVsJU-6idMZ3Z1NrmICTRW5E9tO15Lv2jnYPOwi4eEs/s1600/Quick-Sausage-White-Bean-and-Spinach-Stew-Recipe_recipemain.jpg" /></a></div>Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com1tag:blogger.com,1999:blog-1121070455244417899.post-59370784869511589372011-12-03T12:51:00.000-07:002011-12-03T12:51:00.645-07:00Mustard Pork Chops with Smashed Potatoes and Peas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKtARH_Xg5slJ7dyv5hCs2BX3NvFh1m2tORleY4IT51efCqZyTWz58DawhE0fQjjvyRghELLo4rex32Muk7FHLINdCLuy3s0QCwO1mCv2HTfm-NXZqBO8alGIxamCOWJOFdVcbZCGTxM/s1600/Mustard-Pork-Chops-with-Smashed-Potatoes-and-Peas-Recipe_recipemain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKtARH_Xg5slJ7dyv5hCs2BX3NvFh1m2tORleY4IT51efCqZyTWz58DawhE0fQjjvyRghELLo4rex32Muk7FHLINdCLuy3s0QCwO1mCv2HTfm-NXZqBO8alGIxamCOWJOFdVcbZCGTxM/s1600/Mustard-Pork-Chops-with-Smashed-Potatoes-and-Peas-Recipe_recipemain.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, sans-serif; font-size: 12px;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">In my continued quest to find fast, easy and delicious recipes for my family to eat, I found this recipe for Mustard Pork Chops with Smashed Potatoes and Peas. It delivered on all three counts! We loved it! The potatoes have so much flavor from the olive oil, peas, green onion and salt and pepper that you don't miss having gravy atop one bit!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b>{mustard pork chops with smashed potatoes & peas}</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"> Serves 4</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">1 lb medium red potatoes, cut into 2-in. pieces</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Kosher salt and pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">1 10-oz pkg frozen peas</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">2 green onions, thinly sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">3 Tbsp olive oil</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">4 6-oz boneless pork chops (about 3/4 in. thick)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">1/2 c. chicken broth</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">1/4 c. apple juice</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">2 Tbsp Dijon mustard</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Place the potatoes in a medium saucepan with enough water to cover and bring to a boil. Add 1/2 tsp salt, reduce heat and simmer until tender, 12 to 15 minutes, adding the peas during the last 2 minutes of cooking<span class="Apple-style-span" style="text-align: -webkit-auto;">. Drain and gently smash with the scallions, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the pork with 1/2 tsp each salt and pepper and cook<span class="Apple-style-span" style="text-align: -webkit-auto;"> </span><span class="Apple-style-span" style="text-align: -webkit-auto;">until golden brown and cooked through, 4 to 6 minutes per side; transfer to plates.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Add the broth and apple juice to the skillet and simmer, stirring, for 1-2 minutes or until desired thickness. Stir in the mustard and spoon over the pork. Serve with the smashed potatoes and peas.</span></div>Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com2tag:blogger.com,1999:blog-1121070455244417899.post-26271660206953060192011-11-22T18:12:00.000-07:002011-11-22T18:12:14.345-07:00Triple-Berry Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosbq7TZOXc7MsVrPcYT4tNH0PEi-is9nkLUeqQBe4FtW_8Jmu6gVTJtXVs1wmCF2pQa4M8aW6s7e_LznZuFivQJbDqAJZeZ6TwL-B6ncJevIuVSO1mdJLvHgvXKRhjnEWGLs-ZxiHi24/s1600/DSCN4953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosbq7TZOXc7MsVrPcYT4tNH0PEi-is9nkLUeqQBe4FtW_8Jmu6gVTJtXVs1wmCF2pQa4M8aW6s7e_LznZuFivQJbDqAJZeZ6TwL-B6ncJevIuVSO1mdJLvHgvXKRhjnEWGLs-ZxiHi24/s640/DSCN4953.JPG" width="640" /></a></div>My Triple-Berry Pie is a staple in our house during the holidays. I had to learn how to make it when my Husband and I got married as he is the biggest berry pie lover on the planet! AND, if you're like me, you're planning your Thanksgiving menu last minute. AACK! One of the best reasons I like this berry pie is that it's super easy to throw together and tastes just as delicious made the day before as it does fresh...warm or cold...and seriously WAY better than anything store bought! Score! <br />
<br />
<b><span class="Apple-style-span" style="font-size: x-large;">{triple~berry pie}</span></b><br />
<span class="Apple-style-span" style="font-size: x-small;">makes one pie</span><br />
<br />
16 oz. frozen mixed berries, your choice (I use the purple bag of mixed berries at Costco and use my scale to measure)<br />
6 T. granulated sugar<br />
1/4 tsp. Salt<br />
1/4 c. cornstarch<br />
1 egg, scrambled (optional)<br />
dough for two pie crusts<br />
<br />
Preheat oven to 375 degrees. Thaw berries in large mixing bowl with juices. In separate small bowl, combine dry ingredients; pour on top of thawed berries with juices. Mix well using rubber spatula. Pour into pie crust. Top with lattice top, or desired top designed pie crust. Brush top of pie with either scrambled egg wash or milk to achieve a more golden color. Bake 45-55 minutes or until golden. Serve with a side of vanilla ice cream or topped with whipped cream.<br />
<br />
OR you could make my all-time favorite <a href="http://gourmified.blogspot.com/2010/12/eggnog-pie.html">Egg Nog Pie</a>. Just remember to invite me over for a slice! YUM!!Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com0tag:blogger.com,1999:blog-1121070455244417899.post-48054386776029354342011-11-20T22:04:00.000-07:002018-02-03T11:44:28.452-07:00Quick Sausage, Bean and Spinach Stew<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-5lwhSNIHdIyXNB_IOyOThFKtPnX1gsZ9ktKJzIu0EVclj0wmmMT8Sh6hM4X2ZuVLWZaKC14AEHJ9sY8XdlQNpJ09wR2JKGmEl2VkrBEq9CcSHffVnOJKerZTmo9gMbBCxjOi233SIo7/s1600/Quick-Sausage-White-Bean-and-Spinach-Stew-Recipe_recipemain.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-5lwhSNIHdIyXNB_IOyOThFKtPnX1gsZ9ktKJzIu0EVclj0wmmMT8Sh6hM4X2ZuVLWZaKC14AEHJ9sY8XdlQNpJ09wR2JKGmEl2VkrBEq9CcSHffVnOJKerZTmo9gMbBCxjOi233SIo7/s400/Quick-Sausage-White-Bean-and-Spinach-Stew-Recipe_recipemain.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">stock photo courtesy of <a href="http://www.womansday.com/" target="_blank">Women's Day Magazine</a></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<h3 style="background-color: transparent; border-style: none; border-width: 0px; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px 0px 15px; orphans: 2; padding: 0px; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="font-size: large;">I don't often cook on Sundays, opting instead for sammies (sandwiches) or leftovers. Today was another story. Not only did I get TONS of extra produce in my <a href="http://www.bountifulbaskets.org/" target="_blank">Bountiful Baskets</a> selection this week, I also got the hostess pack which in itself seemed like a full second basket! So, this family of five that usually goes thru a basket a week, now has a TON more! I'm excited for the challenge to make even more fresh family friendly meals ... all before anything goes bad! Bring it on! </span></h3>
<h3 style="background-color: transparent; border-style: none; border-width: 0px; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px 0px 15px; orphans: 2; padding: 0px; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="font-size: large;">I found this recipe when I was trying to kill time at one of my many doctor visits. I liked a lot of the recipes in there, so took a snapshot of the magazine front and just recently remembered to pick it up at my local library. Boy am I glad I remembered. </span></h3>
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<span style="font-size: large;">Not only was this recipe FAST and EASY, it's delicious, too! Perfect! I worried that my kids wouldn't like the spinach in the stew, but my drama-filled 7 year-old happily ate the spinach singing "I'm Popeye the Sailor Girl! Toot Toot!". No lie! My 4 year-old gobbled up the sausage. All in all, it was a smashing hit! Everyone gave two thumbs up. Mom and Dad had seconds and there were ZERO leftovers! Success!!!</span></h3>
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<span style="font-size: large;">You can definitely change this up easily adding a twist of variety using different sausage varieties as I did, or by using a different shaped pasta. Use what you have on hand...that's the beauty of this recipe! It's incredibly VERSATILE! </span></h3>
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<span style="font-size: x-large;">{sausage, bean and spinach stew}</span></h3>
<span style="font-family: inherit; font-size: large;">1 Tbsp olive oil<br />
12 oz ground sausage<br />
4-6 cloves garlic, minced<br />
1/2 cup chicken broth<br />
1 32-oz container low-sodium chicken broth (A MUST! otherwise too salty with the sausage)</span><br />
<span style="font-family: inherit; font-size: large;">Water-amount depends on how soupy you want it<br />
4 oz ditalini pasta or other soup pasta (about 1 cup)<br />
1 15.5-oz can cannellini or other white beans, rinsed<br />
Black pepper<br />
1 10-oz bag spinach, thick stems removed (I used one bunch and would have preferred two)<br />
1 oz Parmesan, grated (about 1/4 cup)</span><br />
<div style="font-family: inherit;">
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<ol style="background-color: transparent; border-style: none; border-width: 0px; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; list-style: decimal outside none; margin: 0px 0px 0px 25px; orphans: 2; padding: 0px; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<li style="background-color: transparent; border-style: none; border-width: 0px; margin: 0px 0px 15px; padding: 0px;"><span style="font-size: large;">Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned, 4 to 5 minutes. Drain and rinse fat off and return to pan.</span></li>
<li style="background-color: transparent; border-style: none; border-width: 0px; margin: 0px 0px 15px; padding: 0px;"><span style="font-size: large;">Add the<span class="Apple-converted-space"> </span><a class="itxtrst itxtrsta itxthook" href="http://www.womansday.com/Recipes/Quick-Sausage-White-Bean-and-Spinach-Stew-Recipe.html#" id="itxthook0" rel="nofollow" style="background-color: transparent; border-bottom: 0.1em solid rgb(0, 100, 0); border-style: none none solid; bottom: auto; color: darkgreen; display: inline ! important; float: none ! important; font-variant: normal; font-weight: normal; left: auto; line-height: normal; margin: 0px ! important; padding: 0px 0px 1px; position: static ! important; right: auto; text-align: left; text-decoration: underline; top: auto; white-space: normal;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w0" style="background-color: transparent; border-bottom: 2px solid transparent; border-style: none none solid; bottom: auto; color: darkgreen; display: inline; float: none; font-variant: normal; font-weight: inherit; left: auto; line-height: normal; margin: 0px; padding: 0px; position: static; right: auto; text-align: left; text-transform: none; top: auto; white-space: normal;">garlic</span></a><span class="Apple-converted-space"> </span>to the pan and cook, stirring, for 1 minute (do not let it brown). Add the 1/2 c. broth and simmer, scraping up any brown bits, for 1 minute.</span></li>
<li style="background-color: transparent; border-style: none; border-width: 0px; margin: 0px 0px 15px; padding: 0px;"><span style="font-size: large;">Add the 32oz. broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just<span class="Apple-converted-space"> </span><a class="itxtrst itxtrsta itxthook" href="http://www.womansday.com/Recipes/Quick-Sausage-White-Bean-and-Spinach-Stew-Recipe.html#" id="itxthook1" rel="nofollow" style="background-color: transparent; border-bottom: 0.1em solid rgb(0, 100, 0); border-style: none none solid; bottom: auto; color: darkgreen; display: inline ! important; float: none ! important; font-variant: normal; font-weight: normal; left: auto; line-height: normal; margin: 0px ! important; padding: 0px 0px 1px; position: static ! important; right: auto; text-align: left; text-decoration: underline; top: auto; white-space: normal;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="background-color: transparent; border-bottom: 2px solid transparent; border-style: none none solid; bottom: auto; color: darkgreen; display: inline; float: none; font-variant: normal; font-weight: inherit; left: auto; line-height: normal; margin: 0px; padding: 0px; position: static; right: auto; text-align: left; text-transform: none; top: auto; white-space: normal;">tender</span></a>, 8 to 10 minutes.</span></li>
<li style="background-color: transparent; border-style: none; border-width: 0px; margin: 0px 0px 15px; padding: 0px;"><span style="font-size: large;">Add the beans and 1/4 tsp pepper and cook until heated through, about 2 minutes. Remove from heat and add extra water and the<span class="Apple-converted-space"> </span><a class="itxtrst itxtrsta itxthook" href="http://www.womansday.com/Recipes/Quick-Sausage-White-Bean-and-Spinach-Stew-Recipe.html#" id="itxthook2" rel="nofollow" style="background-color: transparent; border-bottom: 0.1em solid rgb(0, 100, 0); border-style: none none solid; bottom: auto; color: darkgreen; display: inline ! important; float: none ! important; font-variant: normal; font-weight: normal; left: auto; line-height: normal; margin: 0px ! important; padding: 0px 0px 1px; position: static ! important; right: auto; text-align: left; text-decoration: underline; top: auto; white-space: normal;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w0" style="background-color: transparent; border-bottom: 2px solid transparent; border-style: none none solid; bottom: auto; color: darkgreen; display: inline; float: none; font-variant: normal; font-weight: inherit; left: auto; line-height: normal; margin: 0px; padding: 0px; position: static; right: auto; text-align: left; text-transform: none; top: auto; white-space: normal;">spinach</span></a>, stirring gently until it begins to wilt. Serve with the Parmesan.</span></li>
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<div style="text-align: center;">
<span style="font-family: inherit; font-size: small;"><a href="http://www.womansday.com/Recipes/Quick-Sausage-White-Bean-and-Spinach-Stew-Recipe.html">{link to recipe on Women's Day website}</a></span></div>
Gourmifiedhttp://www.blogger.com/profile/16878768878040384116noreply@blogger.com1tag:blogger.com,1999:blog-1121070455244417899.post-78512838259537118562011-10-29T12:00:00.000-06:002011-10-29T12:00:34.498-06:00Trick or Treat? Bloody Intestines<span style="font-size: xx-small;">(Little G here.)</span> <span style="font-size: large;">Trick or Treat ....give me something SCARY to EAT!!!</span><br />
I really enjoy Halloween, especially the fun you can have with food during this creepy time of year. I was given the challenge of creating a <i>Spooky Dish</i> to share at an adults only Halloween party. I scoured my resources and I kept finding cute items that sounded yummy and looked yummy. I wanted something that was going to fulfill the <span style="font-size: large;"><i>Spooky</i> </span>requirement. <i><b>Brew ha ha!</b></i> I found the winner on a favorite website <a href="http://www.campchef.com/blog/?p=4666">Camp Chef</a>. This idea was <span style="font-size: x-large;"><i style="font-family: Times,"Times New Roman",serif;">pure evil genius</i></span> and just might win me a prize. <br />
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The base for the recipe calls for cherry pie filling, ghoulishly perfect blood. Create a bread stick dough colored pink and cut into 1 inch strips. Pinch the ends of the dough strips then twist to make your intestines. <br />
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Butter and top with sugar and cinnamon for the stomach turning Bloody Intestine dish. I reserved some cherry filling to pour over the top after baking to give a truly bloody look. <i><b>Wah ha ha!</b></i><br />
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Looks like something right out of Fear Factor....who will eat the Bloody Intestines? Some brave souls took a chance on tasting our creepy creation!<br />
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I was thrilled it looked even scarier baked! We won for "Grossest Looking Spooky Dish"!<br />
Try this scary dish, <b>IF YOU DARE</b> at your Halloween Party!<br />
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<b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">Intestine Breadsticks</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 c. hot tap water<br />
1 T yeast<br />
2 T sugar<br />
Red or pink food coloring<br />
1 T salt<br />
4-5 c. flour<br />
canned cherry pie filling<br />
2-3 T. melted butter<br />
cinnamon and sugar mixture (I do a 1 to 6 ratio)<br />
<br />
Pour water into a bowl or mixer. Sprinkle yeast over the top and then sugar on
top of the yeast. Let work about 5 minutes. When bubbly, add food coloring to
desired color. Add 1 cup of flour and mix. Add salt and then enough flour to
make a soft dough. Let rise.<br />
When risen, grease a 9×13 baking dish and spoon in cherry pie filling.<br />
Halve the dough and roll out dough into a rectangle. Cut into inch wide strips.
Take each strip and pinch ends together. Twist and place randomly over the pie
filling. Brush with melted butter and sprinkle with cinnamon and sugar. Bake in
oven at 400 for 15-20 minutes or until the middle is set.</span></div>Amyhttp://www.blogger.com/profile/12173766415257266985noreply@blogger.com4tag:blogger.com,1999:blog-1121070455244417899.post-53404065434275625562011-10-04T10:38:00.000-06:002011-10-04T10:48:05.789-06:009 Months in the Baking<div class="separator" style="clear: both; text-align: center;">I've been M.I.A. for a while. This is why...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVpeB15vFe8H37kcC_rvs7KIeK_1krDMLh2WcXOqbOlWEGIkVJ9dz072_v0TMUOPCugf_5ov-tuRCPIlGukiw0Aw9Asb0kRY9ac7ZxXocUm0KdvsnTXPS9AOf-gfaWuY-uDHtXwo52d0/s1600/KyleNewbornAnnouncement-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVpeB15vFe8H37kcC_rvs7KIeK_1krDMLh2WcXOqbOlWEGIkVJ9dz072_v0TMUOPCugf_5ov-tuRCPIlGukiw0Aw9Asb0kRY9ac7ZxXocUm0KdvsnTXPS9AOf-gfaWuY-uDHtXwo52d0/s640/KyleNewbornAnnouncement-1.jpg" width="456" /></a></div><div style="text-align: center;">We are thoroughly enjoying this little Ute, though would really appreciate it if he could get his days and nights in the right order MUCH faster! I'm ITCHING to start baking and cooking, but lack of sleep = zero energy not to mention all my post op (he was delivered via c-section) complications.<br />
<br />
Regardless, we are LOVING this new team member and can't snuggle and kiss him enough!!!<br />
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Photos & announcement created by <a href="http://www.amybennion.com/">Amy Bennion Photography</a>.<br />
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</div>Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com6tag:blogger.com,1999:blog-1121070455244417899.post-8008741479519721252011-09-26T22:03:00.000-06:002011-09-26T22:03:52.862-06:00Jack of all Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQFinZ9VZlgHMj1C-HS0ZaUJqK6HghI_h6JrUgNIOquYQx9pG874aokNS-Jlgv_JHv4oW8_DOoRCZTUPlDIIzPVGAPWc0AyMc8fLjTZvM3zeeV88xfOFq-IDWgEs4B7amQlTJ_dPAEks/s1600/IMG_3250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQFinZ9VZlgHMj1C-HS0ZaUJqK6HghI_h6JrUgNIOquYQx9pG874aokNS-Jlgv_JHv4oW8_DOoRCZTUPlDIIzPVGAPWc0AyMc8fLjTZvM3zeeV88xfOFq-IDWgEs4B7amQlTJ_dPAEks/s320/IMG_3250.JPG" width="240" /></a></div> Little Gourmified here. I am filling in while Gourmified is recovering from having her baby. Until she gets a chance to show you, go ahead and check out her post all about her new little one <a href="http://projectjensen.blogspot.com/">HERE</a>. I am currently pregnant and this baby LOVES berries, especially blueberries. Growing up our Mom made the most delicious blueberry muffins...I'll have to tell Lisa she needs to post that recipe soon. It's incredible! In the meantime, this recipe comes from the Better Homes and Gardens Cook Book. Which in our house it is referred to as the Cooking Bible. I have referred to this cookbook more than any other throughout my years of cooking and learning to cook.<br />
<br />
I recommend you use Northwest Blueberries (being from the Northwest I am partial ;) <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3OzpbfCkgaipOUOR_luNefgaoPJaC8S0RjJjb6HEPm9PVo8eKW9B5vn59x7wMp6Qa5dEyEpZdXPGzFIujVNwz0Zq8iH6wADjXzQcPWtgocUJBrKQb50vzlyMtGxT2x-58GxZDkk0398Y/s1600/IMG_3252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3OzpbfCkgaipOUOR_luNefgaoPJaC8S0RjJjb6HEPm9PVo8eKW9B5vn59x7wMp6Qa5dEyEpZdXPGzFIujVNwz0Zq8iH6wADjXzQcPWtgocUJBrKQb50vzlyMtGxT2x-58GxZDkk0398Y/s320/IMG_3252.JPG" width="240" /></a></div> It is recommended that you make a well for the moist ingredients to be added to the dry ingredients. This method works great for creating a perfect muffin batter. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6qP2WgBNdpcW7Cp4NFGuaqtuksEpSJVo5MoI1ODpnnsLaDiQ2o99lYVxBcSQcNrnE8h1EAp53RAY51qRP-vg24fc7HQCkfHWF7d0y1vmmvQSqBJ9wHmV2nT_avi_L3Hi7tLEyZqVYxo/s1600/IMG_3253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6qP2WgBNdpcW7Cp4NFGuaqtuksEpSJVo5MoI1ODpnnsLaDiQ2o99lYVxBcSQcNrnE8h1EAp53RAY51qRP-vg24fc7HQCkfHWF7d0y1vmmvQSqBJ9wHmV2nT_avi_L3Hi7tLEyZqVYxo/s320/IMG_3253.JPG" width="240" /></a></div> I always add WAY more blueberries than the recipe calls for. This blueberry lover wants her muffins to be purple and oozing with blueberry goodness!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcuAZhDUa6Betm-I8no4s0q_x6lh58u_DQDIjGY0_dKiFGI-9nEKHfQn5XFpRpCr9G-kRznJHQZYRyV4miROVRHrK4ElP8OJj_qjWNEYRsd6_rpbWmZm3EnBDoALcjuS2LEn-C6k99TQ/s1600/IMG_3254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcuAZhDUa6Betm-I8no4s0q_x6lh58u_DQDIjGY0_dKiFGI-9nEKHfQn5XFpRpCr9G-kRznJHQZYRyV4miROVRHrK4ElP8OJj_qjWNEYRsd6_rpbWmZm3EnBDoALcjuS2LEn-C6k99TQ/s320/IMG_3254.JPG" width="240" /></a></div>One deviation I do in this recipe is the topping. I like to sprinkle my blueberry muffins with sugar. It is LOADS easier and marries well with the sweet berries. (I also prefer using baking cups they look more inviting and make cleanup a breeze!)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIf4Tg0C27d5Z_vZk3q3_SjDwUWJG2ksfgrCIWYk7frlBxhNnKZclChqsTD4GB1PI8msNyK7-k1wGwrSYzk5Y7WnJ5DON-VndixglNloTpbWyzoXBZm-ENLF9CWqWm80djKWnM7qxHl0/s1600/IMG_3259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIf4Tg0C27d5Z_vZk3q3_SjDwUWJG2ksfgrCIWYk7frlBxhNnKZclChqsTD4GB1PI8msNyK7-k1wGwrSYzk5Y7WnJ5DON-VndixglNloTpbWyzoXBZm-ENLF9CWqWm80djKWnM7qxHl0/s320/IMG_3259.JPG" width="320" /></a></div>Prep: 10 minutes Bake time: 18 minutes<br />
Oven: 400 degrees F and Makes 12 muffins (or a few more if you add extra berries like I do)<br />
<br />
1 3/4 cups all-purpose flour<br />
1/3 cup sugar<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1 beaten egg<br />
3/4 cup milk<br />
1/4 cup cooking oil<br />
Sprinkle top with sugar<br />
<br />
Grease twelve 2 1/2 inch muffin cups or line with paper bake cups: set aside<br />
In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.<br />
In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture (see photo 2)<br />
Spoon batter in top repared muffin cups, filling each one two-thired full. If desired sprinkle topping over muffin batter in cups. Bake in a 400 degreeoven for 19-20 minutes of until golden and wooden toothpick comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.<br />
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This recipe is a great base for any muffin some recommended are: Cranberry, Oatmeal, Poppy Seed, Banana, Cheese and of course Blueberry. If you are at our house we might be trying all the variations since I have a 2 year-old obsessed with Mickey Mouse Club House and with "Moo Muffins" every muffin is now a Moo Muffin. <br />
For Blueberry Muffins<br />
Prepare as above, except fold in 3/4 (or more like 1 cup) of fresh or frozen blueberries and, if desired 1 teaspoon finely grated lemon peel into batter.Amyhttp://www.blogger.com/profile/12173766415257266985noreply@blogger.com0tag:blogger.com,1999:blog-1121070455244417899.post-53574726270363779132011-09-15T16:54:00.000-06:002011-09-26T16:18:50.153-06:00Grasshopper Bars- the EASY way<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDuSkGjuvsAz7fSZAR4QzLwHFrBEzadjs1QTopcRA0RE-iYmra2_odQM65RT8OcqPcV0ML-oCWvtHEkdDkfVYcBzC-5pkYp_SZAN4xnhVgf9JnF1g8HxdQxlKfGeht-n2pzZBBQytlnQ/s1600/Club-Baked.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDuSkGjuvsAz7fSZAR4QzLwHFrBEzadjs1QTopcRA0RE-iYmra2_odQM65RT8OcqPcV0ML-oCWvtHEkdDkfVYcBzC-5pkYp_SZAN4xnhVgf9JnF1g8HxdQxlKfGeht-n2pzZBBQytlnQ/s1600/Club-Baked.png" /></a></div> This is Amy aka Little Gourmified. Lisa joined the Club Baked challenge and while I love the idea of cooking from a book along with everyone else some recipes were a little to advance for my Easy style. I L.O.V.E. mint! When I saw <a href="http://randomactsoffood.blogspot.com/2011/08/club-baked-chocolate-mint-thumbprint.html">Chocolate Mint Thumbprint Cookies chosen by Jamie of Random Acts of Food</a>, I immediately knew this is one I wanted to bake. Grasshopper bars are my favorites, and I couldn't resist the challenge of finding a way to simplify and cheat this yummy dish. <br />
I will admit this recipe looks delicious and I love Grasshopper bars (my favorite are made by the BYU Creamery well worth the drive to Provo.)<br />
I was tempted to try this recipe as is. That is a big deal for me to not find a short cut, that is how good this recipe looks. However, I am pregnant filling in for a woman who is very pregnant. I was not prepared to spend all the time that was required for the recipe. I also couldn't find Creme De Menthe at my grocery store. I know crazy, but that sealed the deal (I don't like driving all over town for a recipe either. 1-stop-shop!) I was going to cheat this recipe so to make it easy I found the next best thing to Creme De Menthe....Mint Chips! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJruv3q0ZzaVW-2xuaZpClmLb-tc88QOZfV-EQLoh8WYlqZsQ3NuGAw4Zt7Z8wHprZwQKzdP8-pM4xrpArsCPXo6iP1tms3y-xgetYM82-wNL60d18yjoXGGavMj8Qt4kGzdZ9PkKtjk8/s1600/IMG_3349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJruv3q0ZzaVW-2xuaZpClmLb-tc88QOZfV-EQLoh8WYlqZsQ3NuGAw4Zt7Z8wHprZwQKzdP8-pM4xrpArsCPXo6iP1tms3y-xgetYM82-wNL60d18yjoXGGavMj8Qt4kGzdZ9PkKtjk8/s320/IMG_3349.JPG" width="240" /> </a></div><div class="separator" style="clear: both; text-align: center;">Another part of this recipe that I wasn't certain I could manage was the fudge topping. </div><div class="separator" style="clear: both; text-align: center;">Solution: Ghriadelli Brown Mix that included the Fudge Glaze Topping! Score!!!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwaG-Q8NJ2xsSfmvNmxSD0B3S_EOd1lmJbRbD0XC9pRrHMCAB-vgl8xF0KMhA92_w5WlJcsrsfaOiibJhllT7mwJeM-HFuAb3sA5EN1n048EJuP0ElkD4ngBaY-dlgj5SUJEN68mhXn4/s1600/IMG_3351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwaG-Q8NJ2xsSfmvNmxSD0B3S_EOd1lmJbRbD0XC9pRrHMCAB-vgl8xF0KMhA92_w5WlJcsrsfaOiibJhllT7mwJeM-HFuAb3sA5EN1n048EJuP0ElkD4ngBaY-dlgj5SUJEN68mhXn4/s320/IMG_3351.JPG" width="320" /></a></div> Make the brownies as directed on the box. Melt Mint Chips as directed on the packaging. Add a little cream or milk to the mint to make it smoother. After pulling the brownies out of the oven pour on the Mint layer first, follow with the fudge topping. Allow to cool then move to the fridge<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmWhOEDVAHkI_jyzQ8d3hLrnl38-2XRJyKfQ_TUppj3KLCpDtfvGQolMSGmc52xQgFaBJD0IejLpdSzBUQmWKhMvPw13KCRb0kD0ZW6bfAFs7xizZw740mrz3BzPTWYYnPcdR7_5xGSg/s1600/IMG_3352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmWhOEDVAHkI_jyzQ8d3hLrnl38-2XRJyKfQ_TUppj3KLCpDtfvGQolMSGmc52xQgFaBJD0IejLpdSzBUQmWKhMvPw13KCRb0kD0ZW6bfAFs7xizZw740mrz3BzPTWYYnPcdR7_5xGSg/s320/IMG_3352.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Pi5gtGV2xpgvwCbCdBhFxZsh8kllZ6Avwhyphenhyphenzoe5HVZD3GiRcYjS-P8S8S5TVcICkYfhqC-XJLt5gqxTbTvV5BbgIM-Ouy6yf55rLkKBnYat4rMYJ6vyd8kKyYMD8I_cPU4LKGE_o-xQ/s1600/IMG_3353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Pi5gtGV2xpgvwCbCdBhFxZsh8kllZ6Avwhyphenhyphenzoe5HVZD3GiRcYjS-P8S8S5TVcICkYfhqC-XJLt5gqxTbTvV5BbgIM-Ouy6yf55rLkKBnYat4rMYJ6vyd8kKyYMD8I_cPU4LKGE_o-xQ/s320/IMG_3353.JPG" width="320" /></a></div> This brownie was hard to come by, as soon as my family smelled and saw these brownies I had to fight to get one and take a picture before they were gone. It wasn't my first choice of brownie cut, but it was all I had there were that good! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tAwUiU4pN-Yq0Kwq4xQMQInwMj_80R2eMafDo_xzocv3NzQS9NOGPYb6O3RgCnbko20pG7gRJitnq11Kzk6X2dpMe0db_RGGEnSqyKAyzzM2ufTkjpL69r0a7HkrRuBymhfd8CgtDX8/s1600/IMG_3354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tAwUiU4pN-Yq0Kwq4xQMQInwMj_80R2eMafDo_xzocv3NzQS9NOGPYb6O3RgCnbko20pG7gRJitnq11Kzk6X2dpMe0db_RGGEnSqyKAyzzM2ufTkjpL69r0a7HkrRuBymhfd8CgtDX8/s320/IMG_3354.JPG" width="320" /></a></div>Now this is not quite the same. Grasshopper bars mint layer is usually fluffier, but this had the same yummy flavors and was ready to enjoy in 1/2 the time. I hope you enjoy my cheating and get creative and cheat on your own sometime!<br />
<br />
See how other Club Baked bakers fared with their cookies by going <a href="http://club-baked.blogspot.com/2011/08/bakers-links-to-chocolate-mint.html">HERE</a>.<br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><a href="http://randomactsoffood.blogspot.com/2011/08/club-baked-chocolate-mint-thumbprint.html">{chocolate mint thumbprint cookies recipe}</a></span></div>Amyhttp://www.blogger.com/profile/12173766415257266985noreply@blogger.com0tag:blogger.com,1999:blog-1121070455244417899.post-60982748883902619522011-08-31T23:13:00.000-06:002011-08-31T23:15:27.145-06:00Zucchini, Zucchini and more ZucchiniDoes your zucchini runneth over this year? Mine doesn't. Being pregnant this summer, I feel lucky...and a bit surprised, frankly, that our three tomato and two cucumber plants (the only surviving plants after June's insane record rain falls) are even producing a single vegetable/fruit. Thankfully, we have super generous garden-loving neighbors willing to share with us this year! In any case, here's a reminder of some of our favorite zucchini-filled recipes.<br />
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<div style="text-align: center;"><a href="http://gourmified.blogspot.com/2009/08/sloppy-janes.html">sloppy janes</a></div><div style="text-align: center;"><a href="http://gourmified.blogspot.com/2010/11/garden-vegetable-soup.html">garden vegetable soup</a></div><div style="text-align: center;"><a href="http://gourmified.blogspot.com/2010/11/blueberry-zucchini-bread.html">blueberry zucchini bread</a></div><div style="text-align: center;"><a href="http://gourmified.blogspot.com/2010/10/twdnot-apple-but-zucchinicrisp.html">zucchini crisp (tricks EVERYONE!)</a></div><div style="text-align: center;"><a href="http://gourmified.blogspot.com/2010/10/stuffed-zucchini.html">stuffed zucchini</a></div>Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com0tag:blogger.com,1999:blog-1121070455244417899.post-78601784775855778682011-08-15T22:04:00.000-06:002011-08-15T22:04:27.014-06:00Club Baked::Sundy Night Cake<div class="separator" style="clear: both; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Cv81GGqU5hceJLksiocKEkKOxh68GqxsmJOAg6giNcyw19hvKQ3FQkXJR9UykBCYvDdWv4UisuPpS97pdB6nEPj_u-NG2x1npgMBbB67i1lxI80OhE7b8LdgUmF8yLo3jbvVxc3aABWp/s640/IMG_1291.JPG" width="424" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgbUlXIFBIrp-zLp_Xvy8Gbn_nTtv38z7NO9stRT1xkZdbhqVq_-NZSHa8pP_b9Zfvhur0rExzCgtxpJsyHcv3BJ4nFadYRr7CRdAKZCuj86mDHtweCDOPWpOb-jPkPy7K5ElV562zSby/s1600/Club-Baked.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgbUlXIFBIrp-zLp_Xvy8Gbn_nTtv38z7NO9stRT1xkZdbhqVq_-NZSHa8pP_b9Zfvhur0rExzCgtxpJsyHcv3BJ4nFadYRr7CRdAKZCuj86mDHtweCDOPWpOb-jPkPy7K5ElV562zSby/s1600/Club-Baked.png" /></a></div>This week's recipe with Club Baked comes from <a href="http://littlebitofeverythingne.blogspot.com/">Julie with Little Bit of Everything</a>. When I first bought this book, I had marked this recipe immediately to bake (among about a gazillion others!). It sounded so delicious and easy...like a spice cake version of Texas sheet cake. <br />
<br />
Well, when I finally got around to baking it, I read the recipe again, and realized the only part similar to a Texas sheet cake was the frosting method. Oops. In my hurried life lately I just couldn't find the time to get this recipe all the way finished, so I opted to stop with the cake and sprinkle some powdered sugar atop. Not bad. Not out of this world, either. I used plain yogurt instead of sour cream, but otherwise I followed this recipe exactly. It tasted incredibly moist, slightly sweet with a hint of cinnamon and lots of egg and butter. Next time I would definitely make time for the frosting AND make this in a bigger pan (definitely leaning more towards a white cake version of the traditional Texas Sheet Cake). I think less cake and more frosting would be just the ticket to make this a home-run recipe for me. <br />
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<div style="text-align: center;"><span style="font-size: large;"><b><a href="http://littlebitofeverythingne.blogspot.com/2011/08/sunday-night-cake-club-baked.html">{sunday night cake recipe}</a></b></span></div>Gourmifiedhttp://www.blogger.com/profile/16878768878040384116noreply@blogger.com9tag:blogger.com,1999:blog-1121070455244417899.post-84981354532039092322011-08-05T16:01:00.000-06:002011-08-05T16:01:13.975-06:00Fruity Dessert Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYAvQEgKd2maO3dGOZJZL62aMvOESZ9zb6DnXaoN4OsCd8JAfsmIA8OIH5sznNbuoS25IET4e2_sYXryjdloaUWbhp8TCLmbR9Hhep_imK7B64yM_C9VKwaTo8vztxN8iW1ww2sej3EM/s1600/IMG_0987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYAvQEgKd2maO3dGOZJZL62aMvOESZ9zb6DnXaoN4OsCd8JAfsmIA8OIH5sznNbuoS25IET4e2_sYXryjdloaUWbhp8TCLmbR9Hhep_imK7B64yM_C9VKwaTo8vztxN8iW1ww2sej3EM/s640/IMG_0987.JPG" width="480" /></a></div>If you've ever needed a potluck salad or a yummy fruity side salad, or just something delicious to add to your favorite summer meal and wanted to get RAVE reviews...then this is the salad for you. It's INCREDIBLY easy (5 min total time) and oh so delicious! The compliments will never stop! You'll have multiple requests for this recipe. No lie. Young and old LOVE this berry salad. There are very few ingredients and yet TONS of flavor! It's especially nice in the warmer summer months because it incorporates partially frozen berries. Are you curious about this one yet??? I'm wanting to make another batch of it right now...just so I can sit down and devour it all myself!<br />
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{fruity dessert salad}<br />
2 small packages of pudding (either white chocolate or cheesecake...both taste fantastic!)<br />
1 large container of strawberry yogurt<br />
1 large container of frozen whipped topping<br />
16 oz. frozen berries of your choice (partially thawed)..I use the giant triple berry package from Costco.<br />
3 large fresh bananas, sliced<br />
1 lb. fresh strawberries, sliced<br />
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Combine the pudding and the yogurt in a LARGE bowl until combined. It will be lumpy and that's okay. Fold in the frozen whipped topping....notice lumpiness going away... Add the fresh and frozen fruits and continue folding till combined. Serve immediately for best flavor. Refrigerate.<br />
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If you have extra time, do not thaw the berries. Just add them frozen and they will be partially thawed by the time you need them. Just be sure to keep refrigerated till serving!<br />
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Enjoy!!!Team Jensenhttp://www.blogger.com/profile/17111127030610991500noreply@blogger.com9