tag:blogger.com,1999:blog-44705124360072098062024-03-12T23:38:38.692-04:00Half Baked CooksAnonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-4470512436007209806.post-45196500849929410982014-08-18T19:02:00.001-04:002014-08-19T06:53:27.881-04:00<div class="separator" style="clear: both; text-align: center;">
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<br />Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-61886839826281197242014-05-25T09:06:00.002-04:002014-05-25T09:08:21.273-04:00We're moving! halfbakedcooks.com<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Thanks for checking out <i>Half Baked Cooks!</i> We've moved to a <a href="http://halfbakedcooks.com/" target="_blank">new site</a>! <a href="http://halfbakedcooks.com/" target="_blank">halfbakedcooks.com </a></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-41290274500557918042014-05-24T08:11:00.001-04:002014-05-24T08:11:25.818-04:00Hallie's Onigiri<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I created this <a href="http://en.wikipedia.org/wiki/Onigiri" target="_blank">Onigiri </a>recipe about two years ago, when I would surprise my boyfriend with home made lunches. I love sushi, and I love the idea of a <a href="http://en.wikipedia.org/wiki/Bento" target="_blank">Bento Box</a> - something that gets you excited to see what was made from scratch just for you, as opposed to getting excited about which take out place you're planning on ordering from. So much love and thought goes into it!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">While this recipe is not traditional in any way, it is amazing and delicious - especially to my American palette. For all the creative chefs out there, this recipe is very open for substitutions and ultimately the filling can be anything you want it to be. The traditional dish has fillings like squid, tuna with mayonnaise, pickled fruits and vegetables, or green onions- but varies in the different regions you order it. Hallie's Onigiri is made with allrecipe's <span style="background-color: white; line-height: 22px;"><a href="http://allrecipes.com/recipe/firecracker-grilled-alaska-salmon/" target="_blank">Firecracker Grilled Alaska Salmon</a>, cream cheese, and jalepenos.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white; line-height: 22px;"><b><br /></b></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white; line-height: 22px;"><b>Ingredients:</b></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white; line-height: 22px;"><br /></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white; line-height: 22px;">For the Firecracker Salmon: </span></span></div>
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<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px;" valign="top" width="50%"><div data-grams="908.8" data-ingredientid="2594" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1 4-6 ounce fillet of salmon</i></span></div>
<div data-grams="108" data-ingredientid="6304" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1/2 cup peanut oil</i></span></div>
<div data-grams="64" data-ingredientid="2882" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>4 tablespoons soy sauce</i></span></div>
<div data-grams="60" data-ingredientid="18930" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>4 tablespoons balsamic vinegar</i></span></div>
<div data-grams="24" data-ingredientid="4405" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>4 tablespoons green onions, chopped</i></span></div>
<div data-grams="13.8" data-ingredientid="1525" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>3 teaspoons brown sugar</i></span></div>
<div data-grams="13.8" data-ingredientid="1525" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<div data-grams="6" data-ingredientid="4342" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>2 cloves garlic, minced</i></span></div>
<div data-grams="2.7" data-ingredientid="16397" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1 1/2 teaspoons ground ginger</i></span></div>
<div data-grams="6" data-ingredientid="20244" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>2 teaspoons crushed red pepper flakes</i></span></div>
<div data-grams="4.801762" data-ingredientid="6309" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1 teaspoon sesame oil</i></span></div>
<div data-grams="3" data-ingredientid="16421" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1/2 teaspoon salt</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><br /></i></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">For the Rice:</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1 cup of rice</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1 1/4 cup of water</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>2 sheets of <a href="http://en.wikipedia.org/wiki/Nori">Nori</a></i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1/4 cup room temperature cream cheese</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1 Jalapeno</i></span></div>
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</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px;" valign="top" width="50%"><div data-grams="6" data-ingredientid="4342" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">My method of baking varies from the allrecipe's grilling method. Start by preheating your oven to 400 degrees. Mince the garlic, and add of the ingredients (besides the salmon) into a bowl and whisk.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2pynocHHKLvYTdHTiAXn-mbhNRtF1VS-ot58pUiDfdu1-EAi-cO181ZQehl6Baw8oUerX6HU1s6PJJJ9rV93QncjPzyMzLjeXc6xv3Jr8PvBA_CCR7jjd5xA8Cd2es8ehT4PX7PWa0V7/s1600/20140523_194352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2pynocHHKLvYTdHTiAXn-mbhNRtF1VS-ot58pUiDfdu1-EAi-cO181ZQehl6Baw8oUerX6HU1s6PJJJ9rV93QncjPzyMzLjeXc6xv3Jr8PvBA_CCR7jjd5xA8Cd2es8ehT4PX7PWa0V7/s1600/20140523_194352.jpg" height="225" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Place your fillet of salmon in a glass baking dish that is covered with tin foil. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyhGIOWO0FWBeIzE1t8hE7OB9JsvHV_KCcrz6Dmkz4e_z_O7vZUVnQ2cWwtKWbrkLc8lXLiyuLZul4KSPhqED4O4my37S3lQETeq26gnU5v1Pys1t0Y8xQACefrekqVj3HWeA_MTxLHMp/s1600/20140523_195217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyhGIOWO0FWBeIzE1t8hE7OB9JsvHV_KCcrz6Dmkz4e_z_O7vZUVnQ2cWwtKWbrkLc8lXLiyuLZul4KSPhqED4O4my37S3lQETeq26gnU5v1Pys1t0Y8xQACefrekqVj3HWeA_MTxLHMp/s1600/20140523_195217.jpg" height="360" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Brush on the marinade and bake for about 12 minutes. Save the sauce, and brush on additional marinade after the salmon has cooked.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDT9aBPkJjVNOkxxe0vXFtqvkP1xAEb7bGPEnTHdcCBTfmbkExkq3OsnjHsvb79cVuHmVaoNHyskKnQTHN1620P7nmBZSmVvny4jJiCu_EDeocrMxQnFmMQhrgbze1VSYuo8aPKC6PCBUC/s1600/20140523_195458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDT9aBPkJjVNOkxxe0vXFtqvkP1xAEb7bGPEnTHdcCBTfmbkExkq3OsnjHsvb79cVuHmVaoNHyskKnQTHN1620P7nmBZSmVvny4jJiCu_EDeocrMxQnFmMQhrgbze1VSYuo8aPKC6PCBUC/s1600/20140523_195458.jpg" height="360" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add the rice and water to a large pot and bring to a boil.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9q7WstgCOw1uI9KySNQV-5VWFBcwoHcSsIkRE3Roaf10TEADlEtrPeeu-93k3oQHH9TX432Ibw4g_HDyBLzFDU_n-XsPicui2w6y9QUP2LvsrwEsxYNhFqv4b3P5_H2FY_jqScKY-1uf/s1600/20140523_193241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9q7WstgCOw1uI9KySNQV-5VWFBcwoHcSsIkRE3Roaf10TEADlEtrPeeu-93k3oQHH9TX432Ibw4g_HDyBLzFDU_n-XsPicui2w6y9QUP2LvsrwEsxYNhFqv4b3P5_H2FY_jqScKY-1uf/s1600/20140523_193241.jpg" height="225" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Once the water has begun to boil, cover and simmer on low heat for 25 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfO6d3LQ4oRBb_oWI8aTqVVcRChkfoQzijajmRz-8Sl1SHubpEo4-IHGngYgn5avX9mhxJoSbxScqQYMfjT8d179XvS4FDA7yUKi3dE-ATWhIEIDjwl958Y271QPmw7B8MvplVplPwV7M/s1600/20140523_194458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfO6d3LQ4oRBb_oWI8aTqVVcRChkfoQzijajmRz-8Sl1SHubpEo4-IHGngYgn5avX9mhxJoSbxScqQYMfjT8d179XvS4FDA7yUKi3dE-ATWhIEIDjwl958Y271QPmw7B8MvplVplPwV7M/s1600/20140523_194458.jpg" height="225" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Remove the Nori from its packaging, and note the perforated lines.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNLfhQMSRUeNOUfR4xBvHxPBuGkvzOuN_819hOIzORQjmZdIEAm4VaBZJIIddgkFNoJNNp2quQBjmfwZyAErgq9WB4CsXeKD_VXQgZxone78HwemSuSvJsTY0ZrwRp88PV5fHtKgVzS4T/s1600/20140523_195908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNLfhQMSRUeNOUfR4xBvHxPBuGkvzOuN_819hOIzORQjmZdIEAm4VaBZJIIddgkFNoJNNp2quQBjmfwZyAErgq9WB4CsXeKD_VXQgZxone78HwemSuSvJsTY0ZrwRp88PV5fHtKgVzS4T/s1600/20140523_195908.jpg" height="225" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cutting along the line, create as many strips as you will need for your Onigiri Pieces, I made 6. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDe-6gP-OQVjOFEpvqgS6kN2W3xPJcnQiCFrpFcJCaxHQJy8m4ckGNqJWXu8PK2MmSnLakSbiQPbqkLf9SMeYu7HZdtlNmGHXqsyzQs7OiLzhr0j3-EOBkHSHwHUGgeCtszzVqm3JGjLXB/s1600/20140523_200015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDe-6gP-OQVjOFEpvqgS6kN2W3xPJcnQiCFrpFcJCaxHQJy8m4ckGNqJWXu8PK2MmSnLakSbiQPbqkLf9SMeYu7HZdtlNmGHXqsyzQs7OiLzhr0j3-EOBkHSHwHUGgeCtszzVqm3JGjLXB/s1600/20140523_200015.jpg" height="225" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Put these strips off to the side. These will act as a way of handling these super sticky rice balls without getting your hands dirty when you are trying to eat them!. If you want to get creative and add faces or nori designs to your onigiri, now is a good time to cut these shapes out of the nori.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNXV2wfcbqw2rUtweHRWrCOXBtTn8Ie-XYWFvRiXwcck3D_tUuXP1Lirxvr4BzWd52BZMqOfpfH-lUuVvtP5iwOxGxFLIx0FsM2xm2aJ-II5XGyIumbEeERxE8wt8TXpgvJkZGNlXiIm_/s1600/20140523_200237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNXV2wfcbqw2rUtweHRWrCOXBtTn8Ie-XYWFvRiXwcck3D_tUuXP1Lirxvr4BzWd52BZMqOfpfH-lUuVvtP5iwOxGxFLIx0FsM2xm2aJ-II5XGyIumbEeERxE8wt8TXpgvJkZGNlXiIm_/s1600/20140523_200237.jpg" height="360" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Move your rice into a convenient bowl to put all the ingredients together. Have a ramekin of water on your works pace in case you need to dunk your fingers - this allows you to handle the rice without it sticking to your fingers.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoEjbGW_bjPOkARx2w0k2dUPS1NTThQUNbMODB287jZie9mCtGom6nyQ08QgGGXeUfbMn179QHakNvL5ZjeiqKaqjx1OmOf3Uggk_s8lUnj741OCJYRI9iGhAJeceZoRR7X_nnuPYQoxT/s1600/20140523_201033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoEjbGW_bjPOkARx2w0k2dUPS1NTThQUNbMODB287jZie9mCtGom6nyQ08QgGGXeUfbMn179QHakNvL5ZjeiqKaqjx1OmOf3Uggk_s8lUnj741OCJYRI9iGhAJeceZoRR7X_nnuPYQoxT/s1600/20140523_201033.jpg" height="225" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Remove the salmon from the Oven, and brush on more marinade.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizs1EqtdSzuK0rosEzOZ1y6K4zzI3fn53tBLaMO2DOUikNjE7n8AJHMXE7m2FeRQBzXePg5Ts87RVhXB3bW3OuEymofRWg2LdnP0l34vT_ZeEbW3JHp4jJowKXljeKX5aphyphenhyphenttuwfVbBGa/s1600/20140523_200956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizs1EqtdSzuK0rosEzOZ1y6K4zzI3fn53tBLaMO2DOUikNjE7n8AJHMXE7m2FeRQBzXePg5Ts87RVhXB3bW3OuEymofRWg2LdnP0l34vT_ZeEbW3JHp4jJowKXljeKX5aphyphenhyphenttuwfVbBGa/s1600/20140523_200956.jpg" height="225" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Divide the fillet into bite sized pieces to act as the filling for your onigiri. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-zSDKC7Dxk_fHiA9sYLH_8oA50qmhDrQ1OzyHsPbol_C5jAu0jwC-MR-vESFM7wtNAETHi3ev0Ntb3fqat42Y5OCTOH4PKcHgnmOsF6p-njZb5_pORQpJl2n_jh6gt07X9rAoEFCYkYf/s1600/20140523_202407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-zSDKC7Dxk_fHiA9sYLH_8oA50qmhDrQ1OzyHsPbol_C5jAu0jwC-MR-vESFM7wtNAETHi3ev0Ntb3fqat42Y5OCTOH4PKcHgnmOsF6p-njZb5_pORQpJl2n_jh6gt07X9rAoEFCYkYf/s1600/20140523_202407.jpg" height="360" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Put the salmon pieces on a plate in your work space.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Dbj4FLNKia-1rJU0V8NpAcVJvz8SyulS1N1T1kZeF5Q_ieBRzC86roI7p95RLDeNeprm_nZ73GBiF6AnfwNKe7-WQ-7ts5BtLxJ7uJsnS2Or4uRp5gcBf2dbwT8k9ikGjj4fH359Ez8Z/s1600/20140523_202622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Dbj4FLNKia-1rJU0V8NpAcVJvz8SyulS1N1T1kZeF5Q_ieBRzC86roI7p95RLDeNeprm_nZ73GBiF6AnfwNKe7-WQ-7ts5BtLxJ7uJsnS2Or4uRp5gcBf2dbwT8k9ikGjj4fH359Ez8Z/s1600/20140523_202622.jpg" height="360" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add a dollop of room temperature cream cheese to the top of each portion.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLl5Amph4_ofAZ8NckkGOJBGvJtAUA_mFhnZPKXTG5N9F-4aXuoLULg7ZKfHWDRqNKKDoitBZQ_B1o1Yu-uXDbVccmqSwusKhqc5C8yFE1mRkUQbDM1vpgrEYfOcxY7XzB89iQLu7CIgCk/s1600/20140523_202936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLl5Amph4_ofAZ8NckkGOJBGvJtAUA_mFhnZPKXTG5N9F-4aXuoLULg7ZKfHWDRqNKKDoitBZQ_B1o1Yu-uXDbVccmqSwusKhqc5C8yFE1mRkUQbDM1vpgrEYfOcxY7XzB89iQLu7CIgCk/s1600/20140523_202936.jpg" height="360" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Dice Jalapenos finely, and add to the top of the cream cheese. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVETl_epVI7eukN2GvG70O4lOn1vV9jiFsIDXxMbJ-ZMeeH-kBhM4DsmqA1ACit4zpmdFyCIpvGrs06xnB6JhzV_o9Dg4Tg8Do9hbxJOQoxKjK5gxzzbHRMD1y6NV01k_9QNPev6rrKZkt/s1600/20140523_203223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVETl_epVI7eukN2GvG70O4lOn1vV9jiFsIDXxMbJ-ZMeeH-kBhM4DsmqA1ACit4zpmdFyCIpvGrs06xnB6JhzV_o9Dg4Tg8Do9hbxJOQoxKjK5gxzzbHRMD1y6NV01k_9QNPev6rrKZkt/s1600/20140523_203223.jpg" height="225" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURROrSlVteKTgc_qflCU9yZo-UAQ7tbC-hyqpdeejas81wuYxm-3qQMv9Phmgw4NZFSuqiY9epu4fyYctuNR7mbl7Jz5smhvmIAt4iv92XlOGwdGrYQPtMOtGOGaP5BmBoRzyY-L2QMwA/s1600/20140523_203348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURROrSlVteKTgc_qflCU9yZo-UAQ7tbC-hyqpdeejas81wuYxm-3qQMv9Phmgw4NZFSuqiY9epu4fyYctuNR7mbl7Jz5smhvmIAt4iv92XlOGwdGrYQPtMOtGOGaP5BmBoRzyY-L2QMwA/s1600/20140523_203348.jpg" height="360" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Finally - Begin the Onigiri! Place a square of cellophane down on you table, and spread a thin layer of rice down first.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOJXpW2ZbkQMjsKdx9gxm8WlZZEIun_AhunAHa6ZNPvWyPN8IiRvSfLWUVDzMOwk4xfrw5r2p5vRD-xrPQnHLasPNUe6pEHTvb-79ljyzw-qb9chhyphenhyphen7RwK6C7uZBIxf6XiBkWYDTA47mr/s1600/20140523_203505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOJXpW2ZbkQMjsKdx9gxm8WlZZEIun_AhunAHa6ZNPvWyPN8IiRvSfLWUVDzMOwk4xfrw5r2p5vRD-xrPQnHLasPNUe6pEHTvb-79ljyzw-qb9chhyphenhyphen7RwK6C7uZBIxf6XiBkWYDTA47mr/s1600/20140523_203505.jpg" height="180" width="320" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add the filling to the center. To make this easier I put the first layer down like a bird nest, compressed in the center with more rice around the edges.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDFRgPe8RTyTwOHfhD8DZR8m_sKVaUhMXOGMGl_F-G2o5o1njQqZ83XfiAD0rcLcnd8JL4l80f0s4ws70KnQ8Hc7l0vfQZHYXYC8ouGKr_wM12yNKhrBO1Jp_EMny944GgEVO5KMDr8xR/s1600/20140523_203546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDFRgPe8RTyTwOHfhD8DZR8m_sKVaUhMXOGMGl_F-G2o5o1njQqZ83XfiAD0rcLcnd8JL4l80f0s4ws70KnQ8Hc7l0vfQZHYXYC8ouGKr_wM12yNKhrBO1Jp_EMny944GgEVO5KMDr8xR/s1600/20140523_203546.jpg" height="360" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add more rice on top of the filling.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhnjvG4W_O7mBIpbkWdwsBePkxWOVn2gg19aigh-Beee1sUybRZxeIIixPK_XsQ5WX9fXtZTnPRiaYhggKZl5Jv-b3m7N-EuFQKNRjG-z3bhUI23j7JxkOmV8p3FUIBPEIs_EIzVbZIJF/s1600/20140523_203642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhnjvG4W_O7mBIpbkWdwsBePkxWOVn2gg19aigh-Beee1sUybRZxeIIixPK_XsQ5WX9fXtZTnPRiaYhggKZl5Jv-b3m7N-EuFQKNRjG-z3bhUI23j7JxkOmV8p3FUIBPEIs_EIzVbZIJF/s1600/20140523_203642.jpg" height="360" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pull the edges of the cellophane up and start to compress the rice together.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6QuG3AjPkqj6n8zvuua_xrJ0szCQx-BEx0MexRd5gmKrFXankpQFwo5wd41bqJ-6uHPzjDM1-ZSi7Y-2d28x6o27kEjvMmRNK7cotPeIMRCwft7yiz5Kly_SN0un__1knqZYNasiFO1JE/s1600/20140523_203722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6QuG3AjPkqj6n8zvuua_xrJ0szCQx-BEx0MexRd5gmKrFXankpQFwo5wd41bqJ-6uHPzjDM1-ZSi7Y-2d28x6o27kEjvMmRNK7cotPeIMRCwft7yiz5Kly_SN0un__1knqZYNasiFO1JE/s1600/20140523_203722.jpg" height="360" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Twist the top to remove and air from inside the cellophane, and mold into a triangular shape by spinning the onigiri on your table.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9uUlw0296GacDTBAKe62ZM1zVhh7kHdb5aj_0XW3lKSJXjGEiZ3C0jv37itDOyLUhvNLe2ZYmk4xmem1Rvi5NLHuWmyei7_lZ0SSYJ8sq0YsTn4AckHc3M6smBMo8No8xM0KeUQxuMNC/s1600/20140523_203915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9uUlw0296GacDTBAKe62ZM1zVhh7kHdb5aj_0XW3lKSJXjGEiZ3C0jv37itDOyLUhvNLe2ZYmk4xmem1Rvi5NLHuWmyei7_lZ0SSYJ8sq0YsTn4AckHc3M6smBMo8No8xM0KeUQxuMNC/s1600/20140523_203915.jpg" height="360" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Once the rice ball has formed, open the cellophane. You will notice one side is flat from pressing it against the table, and the top is rounded.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lY1GrImnDEumMNaGSONzQWy0DCptz3T-hEnBYnqNegVSLlARRSnLFeZRF3nu0taT_NxvWiTpNQDpUDrAnDzRxLrRRJrJL22p8jOyYZy-09tldelIdxa-XNcn08AzgZEWbFsrD5ta3eW0/s1600/20140523_204002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lY1GrImnDEumMNaGSONzQWy0DCptz3T-hEnBYnqNegVSLlARRSnLFeZRF3nu0taT_NxvWiTpNQDpUDrAnDzRxLrRRJrJL22p8jOyYZy-09tldelIdxa-XNcn08AzgZEWbFsrD5ta3eW0/s1600/20140523_204002.jpg" height="360" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add the strip of Nori while it is still in cellophane. For best results, start the nori strip low on the rounded side of the rice ball. The strip will extent farther on the flat side, which creates the best hand hold.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWEVxeaQKkfwE1AkDgtVnfjIIGthaL_5TVc8Jo77cCSnl6A_0-Yz_xfuS8ufWgw95IPTWfeUYFQC6d8JrSe6VAirIXnLBlPADv0jbzjCqBckPa51nu4IuYPmQ65xmh6IstX1iN0wUglad/s1600/20140523_204102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWEVxeaQKkfwE1AkDgtVnfjIIGthaL_5TVc8Jo77cCSnl6A_0-Yz_xfuS8ufWgw95IPTWfeUYFQC6d8JrSe6VAirIXnLBlPADv0jbzjCqBckPa51nu4IuYPmQ65xmh6IstX1iN0wUglad/s1600/20140523_204102.jpg" height="225" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6UQgpHl8kEZVDLG25VEdF4_B-oT5tcZO5JZtkF999pZGauBpVY9ZK7CueWIZV0MWFXkCxqyrxFLrwf7W1cXFXZ1F7BX-IlaQhR7LSi0ft0KwWchmqpwjMu0xAbHl6jqkcS8gkTC5kw-Vm/s1600/20140523_204157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6UQgpHl8kEZVDLG25VEdF4_B-oT5tcZO5JZtkF999pZGauBpVY9ZK7CueWIZV0MWFXkCxqyrxFLrwf7W1cXFXZ1F7BX-IlaQhR7LSi0ft0KwWchmqpwjMu0xAbHl6jqkcS8gkTC5kw-Vm/s1600/20140523_204157.jpg" height="640" width="360" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">And here we have it! Hallie's Onigiri! This recipe is great to pack in lunches, or to eat for a fun dinner!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjC9ggYzCMfaylzTBYvtsgTL-4b_xSW6vujTH_Ati7OS83AZk32TsZ8TeiIPVPKIgaMP91Ap9TXCmXDibN6CH3jr3UriZ6cGzlXFC7TUF42Q6_PIeQzQDZRRbAqbRo0rCeT7Zoebnoj0l/s1600/20140523_204206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjC9ggYzCMfaylzTBYvtsgTL-4b_xSW6vujTH_Ati7OS83AZk32TsZ8TeiIPVPKIgaMP91Ap9TXCmXDibN6CH3jr3UriZ6cGzlXFC7TUF42Q6_PIeQzQDZRRbAqbRo0rCeT7Zoebnoj0l/s1600/20140523_204206.jpg" height="640" width="360" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add Faces and Designs! Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhieJUqRJudBGBlFhqH1uRL_UP6r7JAArWUX8EoTdMX-nBlCtfK44SJErUOGLR9j4iWzSMooUNWs586xekhB1mf53Hdwc7vc28Kfde7eRfkbVS7uHC0D-jxjGwSRCVlYL9rSy3_bei5ch7z/s1600/e0392500fde311e2938522000a1fb8b0_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhieJUqRJudBGBlFhqH1uRL_UP6r7JAArWUX8EoTdMX-nBlCtfK44SJErUOGLR9j4iWzSMooUNWs586xekhB1mf53Hdwc7vc28Kfde7eRfkbVS7uHC0D-jxjGwSRCVlYL9rSy3_bei5ch7z/s1600/e0392500fde311e2938522000a1fb8b0_7.jpg" height="640" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-73363632086200189562014-05-24T00:05:00.001-04:002014-05-24T00:05:04.743-04:00The Super Buger (w/ 'Special' Sauce!)<br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This recipe is one that I created on the fly when putting together a quick burger for me and the fiancé. With cheddar cheese and jalapeño bits <i>inside,</i> and topped with bacon and Yellow Copper cheese, this burger is the ultimate in guilty pleasures.</span><br />
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<a href="http://3.bp.blogspot.com/--D_P5bScako/U3waiqul3mI/AAAAAAAAAZg/-33arP-4Jb0/s1600/May+20%252C+2014+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://3.bp.blogspot.com/--D_P5bScako/U3waiqul3mI/AAAAAAAAAZg/-33arP-4Jb0/s1600/May+20%252C+2014+-+1" height="480" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">For 4 big burgers, gather the following ingredients:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 lb ground beef (85/15)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4 onion rolls</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4 strips of bacon, cooked</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/4 cup cheddar cheese (or whatever you prefer!)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">2 tbsp BBQ sauce (I used </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Sweet Baby Ray's</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 tbsp steak sauce (I used A.1.)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 tsp dijon mustard</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 tsp garlic salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/4 tsp fresh ground pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/4 tsp sea salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">jalapeño pepper, de-seeded and diced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">dab of butter (~1/4 tbsp)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">"Special Sauce" is really just:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 cup mayonnaise</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 tbsp ketchup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 tbsp horseradish</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 tsp sriracha hot sauce </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">People make burgers in many different ways - I tend to change it up myself depending on the ingredients I have on-hand and the mood I'm in that day! You can add eggs, breadcrumbs, cheese, or veggies to our burgers depending on the consistency and </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">flavor</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"> you are going for.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Here's how I made my burger's today:</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">First I diced the </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">jalapeño and set aside. I used only half of a pepper because I was only using them in two of the four burgers.</span></div>
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<a href="http://3.bp.blogspot.com/-Hzg9-R-84ug/U3waii3lLrI/AAAAAAAAAZg/O9QvZ-CkIjg/s1600/May+20%252C+2014+-+42" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Hzg9-R-84ug/U3waii3lLrI/AAAAAAAAAZg/O9QvZ-CkIjg/s1600/May+20%252C+2014+-+42" height="480" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Combine ground beef, BBQ sauce, steak sauce, mustard, and seasonings.</span></div>
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<a href="http://4.bp.blogspot.com/-FJG75kOz7tk/U3waiqkvVhI/AAAAAAAAAwM/hDnOjqnvYMc/s1600/May+20%252C+2014+-+40" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-FJG75kOz7tk/U3waiqkvVhI/AAAAAAAAAwM/hDnOjqnvYMc/s1600/May+20%252C+2014+-+40" height="512" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Fold the mixture gently until consistency is...consistent.</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"> </span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I made two batches - one with </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">jalapeños </span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">and one without.</span></div>
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<a href="http://3.bp.blogspot.com/-Hzg1_JdeHn0/U3waii7x9_I/AAAAAAAAAw8/S8tYHj03POw/s1600/May+20%252C+2014+-+34" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" src="http://3.bp.blogspot.com/-Hzg1_JdeHn0/U3waii7x9_I/AAAAAAAAAw8/S8tYHj03POw/s1600/May+20%252C+2014+-+34" height="320" width="320" /></a><a href="http://4.bp.blogspot.com/-w3mtMOSDAwk/U3wailR3lBI/AAAAAAAAAxE/o4DE-IgQm-o/s1600/May+20%252C+2014+-+37" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-w3mtMOSDAwk/U3wailR3lBI/AAAAAAAAAxE/o4DE-IgQm-o/s1600/May+20%252C+2014+-+37" height="320" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Shape into four equal sized patties. </span></div>
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<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="http://3.bp.blogspot.com/-7ejfU0IuJNM/U3waipzb-YI/AAAAAAAAAZg/1LqGdeYP5H4/s1600/May+20%252C+2014+-+28" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-7ejfU0IuJNM/U3waipzb-YI/AAAAAAAAAZg/1LqGdeYP5H4/s1600/May+20%252C+2014+-+28" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;"><span style="font-size: small;">Note: When I am not using any sort of filler in my burgers, I usually make a point to depress the middle of the patty about 1/4 of an inch so the middle does not rise.</span></span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Put a large frying pan on medium-high heat and allow the pan to get HOT. Once the pan is hot, hot place the dab of butter in the center and coat the pan with a thin layer of butter. Quickly place the patties on the hot pan before the butter starts to burn.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Reduce heat slightly and cook each side of the burger for 4-5 minutes, flipping once. The key is to sear the outer edges of the beef and lock in the flavor. We like our burgers slightly-charred on the outside and medium to medium-rare on the inside.</span></div>
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<a href="http://1.bp.blogspot.com/-LVtKFWhgiVk/U3waiht54gI/AAAAAAAAAZg/2fCokTLtcxI/s1600/May+20%252C+2014+-+13" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LVtKFWhgiVk/U3waiht54gI/AAAAAAAAAZg/2fCokTLtcxI/s1600/May+20%252C+2014+-+13" height="480" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">I grilled four onion rolls on a flat frying pan, first coating the pan with a thin layer a butter on medium heat.</span></div>
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<a href="http://1.bp.blogspot.com/-sRWQTOy1xn0/U3waiqjgwMI/AAAAAAAAAxc/sMzWnKLmhGM/s1600/May+20%252C+2014+-+11" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sRWQTOy1xn0/U3waiqjgwMI/AAAAAAAAAxc/sMzWnKLmhGM/s1600/May+20%252C+2014+-+11" height="640" width="388" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Place your burger on the bun and top with bacon, cheese, and whatever condiments you like! Serve with a mixed green salad or <a href="http://halfbakedcooks.blogspot.com/2014/05/sweet-potato-fries-with-roasted-garlic.html" target="_blank">sweet potato fries</a>.</span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-8DpBHBzEDHw/U3waitPdbnI/AAAAAAAAAx0/TO3bIJePfKA/s1600/May+20%252C+2014+-+30" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-8DpBHBzEDHw/U3waitPdbnI/AAAAAAAAAx0/TO3bIJePfKA/s1600/May+20%252C+2014+-+30" height="512" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">I made a 'Special Sauce' by mixing together mayo, ketchup, horseradish, and sriracha hot sauce.</span></span></td></tr>
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<a href="http://1.bp.blogspot.com/-KPOgeP3AyCs/U3waih70OLI/AAAAAAAAAZg/hz2kVJpqXJw/s1600/May+20%252C+2014+-+5" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KPOgeP3AyCs/U3waih70OLI/AAAAAAAAAZg/hz2kVJpqXJw/s1600/May+20%252C+2014+-+5" height="480" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large; text-align: center;">Enjoy!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- Chef Genny</span></div>
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Gennyhttp://www.blogger.com/profile/12356140338044267071noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-36567341783071979622014-05-23T22:47:00.000-04:002014-05-23T22:52:46.944-04:00Broccoli and Cauliflower Cheddar Soup<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white;">Thi</span><span style="background-color: white;">s </span><span class="il"><span style="background-color: white;">soup</span></span><span style="background-color: white;"> is enough to convert anyone from Panera Bread to home cooking! This thick, creamy, and wonderfully complex <span class="il">soup</span> is easy to make, and who isn't impressed by a home made bread bowl? The smoked gouda adds a rich flavor to the broth and highlights the vegetable flavors. I created this <span class="il">soup</span> based on an old 5 ingredient slow cooker recipe, which my Mom</span><span style="background-color: white;"> gave to me when I first started cooking!</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /><i>3/4 stick of butter </i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1/2 of a medium yellow onion, chopped<br />2 cloves garlic, minced<br />2 cups half and half</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>3 cups chicken stock<br />1/4 cup corn starch<br />1/4 teaspoon nutmeg<br />2 bay leaves </i></span></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1 bag of shredded carrots</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>2 bags of broccoli and caulifower mix (or about 6 cups)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>8 oz grated sharp cheddar cheese</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>4oz Applewood smoked gouda</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Salt and Pepper to taste </i></span></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Bread Bowls (I used a Mini French Boule)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />Begin by chopping the onions and mincing the garlic. It is easy to achieve perfectly even chopped onion pieces by first cutting the onions horizontally and vertically, before turning on it's side to make the final chop.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cook the butter, onion, and garlic with some salt and pepper on medium heat until tender, for about 10 minutes. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />Add the half and half and chicken stock slowly into the pot.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Whisk the corn starch, which will act as a thickening agent, with a little bit of water until there are no clumps and add it to the rest.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add the nutmeg and bay leaves and cook on medium low until thickened.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white;">Break down your broccoli and cauliflower by making sure each piece is bite sized (it has to fit</span><span style="background-color: white;"> on a <span class="il">soup</span> spoo</span><span style="background-color: white;">n!) and discard the tough stems. </span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />Give the shredded carrots a rough chop.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add the carrot, cauliflower, and broccoli and simmer until tender. Discard the bay leaves.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white;">Once the vegetabl</span><span style="background-color: white;">es are cooked to perfection, remove 3 cups of the <span class="il">soup</span> and puree in a blender. Add this back into the pot to create the desired texture of this <span class="il">soup</span>. </span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Finally, Add the cheese and stir until melted. Season with salt and pepper and serve in bread bowls!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBOUKmHw0iIK8B0HrKeAk9S9bgqKegkXJUk0NBkP072byPna-njdjvVJY4v8w5fq-_rdNEcnOsJWLbi8pKxWNchx_q1CndncwZZln8lforoZYOC4ZVnkOWjtJisO-kwJgeOpeOoCjwZHs/s1600/20140522_193950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBOUKmHw0iIK8B0HrKeAk9S9bgqKegkXJUk0NBkP072byPna-njdjvVJY4v8w5fq-_rdNEcnOsJWLbi8pKxWNchx_q1CndncwZZln8lforoZYOC4ZVnkOWjtJisO-kwJgeOpeOoCjwZHs/s1600/20140522_193950.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To make the Bread bowls, Toast one french boule in the oven until lightly toasted. I used the lowest setting on my oven and left the boule in for 7 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-qSiUVK_YGbAXEw5OnXMzvX0wBr-oHU5y5SW_qxLtyGbnpo7FqYFlgdAHpnMnK7s9Qnxtl9d9FXGrGQnLZbmk531GiJCQdrWAYDmxLE2PWePsVyrzBAZ0YiW-ozibchUne303WDm6F0N/s1600/20140522_190447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-qSiUVK_YGbAXEw5OnXMzvX0wBr-oHU5y5SW_qxLtyGbnpo7FqYFlgdAHpnMnK7s9Qnxtl9d9FXGrGQnLZbmk531GiJCQdrWAYDmxLE2PWePsVyrzBAZ0YiW-ozibchUne303WDm6F0N/s1600/20140522_190447.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Once it has toasted, cut a top out of the bread by holding the knife on a 45 degree angle, very similar to carving a jack o lantern.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYb1sPnRVokIYyOaewG9RVL_32A74oWUe-tDEPisESWdpOBmFMwaHLygCUDa2zW0bWM_zqa987HuTHTrw18z2-NdFn_3SBIyi9zmSKI7wzfLkrmqEoYVbt7MmWny23uT4YhYI-CbHok59s/s1600/20140522_193622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYb1sPnRVokIYyOaewG9RVL_32A74oWUe-tDEPisESWdpOBmFMwaHLygCUDa2zW0bWM_zqa987HuTHTrw18z2-NdFn_3SBIyi9zmSKI7wzfLkrmqEoYVbt7MmWny23uT4YhYI-CbHok59s/s1600/20140522_193622.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Remove the soft bread inside the loaf to hollow out your bread bowl.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white;">Add</span><span style="background-color: white;"> <span class="il">soup</span>, and</span><span style="background-color: white;"> serve! Fantastic!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLDGW_V7lgFZPZ7b4BsexUPkF_b356m-wsuILwm2JauTSj_q6C-e4vVmG6L_7n8POoXplH7GkkRKOtE011rs7EdLlvTnuTcnpkyrkHO1fTIfUmHj6tPJzu2cb7kgRrERjis1xZwzdfEL5/s1600/20140522_200852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLDGW_V7lgFZPZ7b4BsexUPkF_b356m-wsuILwm2JauTSj_q6C-e4vVmG6L_7n8POoXplH7GkkRKOtE011rs7EdLlvTnuTcnpkyrkHO1fTIfUmHj6tPJzu2cb7kgRrERjis1xZwzdfEL5/s1600/20140522_200852.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">-Chef Hallie</span></div>
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Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-62874527183503255992014-05-22T23:07:00.000-04:002014-05-22T23:07:29.820-04:00Ultimate Twice Baked Potatoes<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I found this recipe on <i><a href="http://www.allrecipes.com/" target="_blank">allrecipes.com</a> </i>a LONG time ago and it recently came to mind when searching for a heavy, starchy side dish. </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">These potatoes turn out moist and tasty every time!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>The original recipe can be found here:</b> </span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><a href="http://allrecipes.com/recipe/ultimate-twice-baked-potatoes/" target="_blank">Ultimate Twice Baked Potatoes</a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I cut the recipe in half to make 4 servings instead of 8. This requires the following:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 large baking potatoes, washed</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4 slices bacon</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 cup sour cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/4 cup milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 tablespoons butter</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">1/4 teaspoon salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/4 teaspoon pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 cup shredded Cheddar cheese, divided</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">8 green onions, sliced, divided (I used fresh chives)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Preheat oven to 350 degrees F(175 degrees C).</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Bake potatoes in preheated oven for 1 hour.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">I used a fork to poke a few holes in the potatoes. Contrary to popular belief this does </span><i style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;">not</i><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"> help the potato to cook faster, but it </span><i style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;">does</i><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"> prevent it from exploding under pressure!</span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
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<a href="http://3.bp.blogspot.com/-3y-Tz8y3gQU/U3waiglhSQI/AAAAAAAAAZ0/NxsRiFTQXPQ/s1600/May+20%252C+2014+-+44" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://3.bp.blogspot.com/-3y-Tz8y3gQU/U3waiglhSQI/AAAAAAAAAZ0/NxsRiFTQXPQ/s1600/May+20%252C+2014+-+44" height="640" width="512" /></span></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">While the potatoes are baking, put a large, deep skillet on medium-high heat. Cook bacon until evenly brown. Drain and crumble the bacon and set aside.</span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
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<a href="http://2.bp.blogspot.com/-HqfoILZ-FUA/U3wairPOsqI/AAAAAAAAAZg/qh89ybgRRPg/s1600/May+20%252C+2014+-+26" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-HqfoILZ-FUA/U3wairPOsqI/AAAAAAAAAZg/qh89ybgRRPg/s1600/May+20%252C+2014+-+26" height="480" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">When potatoes are done, remove from oven and let cool for about ten minutes. <span style="background-color: white; line-height: 17px;">Slice potatoes in half lengthwise and </span><span style="background-color: white; line-height: 17px;">scoop the flesh into a large bowl; save skins.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><a href="http://4.bp.blogspot.com/-7PGzO_gJexc/U3waijspljI/AAAAAAAAAag/j8thLSUY3GU/s1600/May+20%252C+2014+-+22" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7PGzO_gJexc/U3waijspljI/AAAAAAAAAag/j8thLSUY3GU/s1600/May+20%252C+2014+-+22" height="400" width="300" /></a><a href="http://2.bp.blogspot.com/-F2H5qbaMHOo/U3waijAGYtI/AAAAAAAAAaw/opvBYRk-NiE/s1600/May+20%252C+2014+-+20" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-F2H5qbaMHOo/U3waijAGYtI/AAAAAAAAAaw/opvBYRk-NiE/s1600/May+20%252C+2014+-+20" height="400" width="300" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In the bowl with the potato 'meat' add <span style="background-color: white; color: #4e4e4f; line-height: 17px;">sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions.</span><span style="background-color: white; color: #4e4e4f; line-height: 17px;"> </span> </span></div>
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<a href="http://3.bp.blogspot.com/-qJM1sAZxgrY/U3waio_sPtI/AAAAAAAAAbE/Ni9vEQUuIOo/s1600/May+20%252C+2014+-+17" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://3.bp.blogspot.com/-qJM1sAZxgrY/U3waio_sPtI/AAAAAAAAAbE/Ni9vEQUuIOo/s1600/May+20%252C+2014+-+17" height="426" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Mix <span style="background-color: white; color: #4e4e4f; line-height: 17px;">with a hand mixer (I mixed by hand, stirring vigorously with a fork) until well blended and creamy. Spoon the mixture into the potato skins. </span></span></div>
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<a href="http://2.bp.blogspot.com/-SY7BU_t_2z4/U3waimGgNDI/AAAAAAAAAbM/J357797nH-k/s1600/May+20%252C+2014+-+18" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SY7BU_t_2z4/U3waimGgNDI/AAAAAAAAAbM/J357797nH-k/s1600/May+20%252C+2014+-+18" height="360" width="640" /></a></div>
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<span style="background-color: white; color: #4e4e4f; font-family: 'Trebuchet MS', sans-serif; font-size: large; line-height: 17px;">Top each with remaining cheese, green onions and bacon.</span></div>
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<a href="http://2.bp.blogspot.com/-n19tk3hT4C8/U3waihjYyYI/AAAAAAAAAbc/DQuQAW-eVM8/s1600/May+20%252C+2014+-+15" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-n19tk3hT4C8/U3waihjYyYI/AAAAAAAAAbc/DQuQAW-eVM8/s1600/May+20%252C+2014+-+15" height="360" width="640" /></a></div>
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<span style="color: #4e4e4f; font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white; line-height: 17px;">Bake for another 15 minutes.</span></span></div>
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<a href="http://4.bp.blogspot.com/-u-e8nzIRVqk/U3waigRbOQI/AAAAAAAAAZg/NEg8j8Iu40w/s1600/May+20%252C+2014+-+7" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-u-e8nzIRVqk/U3waigRbOQI/AAAAAAAAAZg/NEg8j8Iu40w/s1600/May+20%252C+2014+-+7" height="480" width="640" /></a></div>
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<span style="color: #4e4e4f; font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white; line-height: 17px;">When these things come out of the oven all hot and gooey and bacon-y, everyone will be ready to sit down for dinner! </span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Serve HOT. Enjoy your potatoes with a hearty steak dinner or by themselves for a quick, filling lunch!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Thanks for the great recipe, <a href="http://allrecipes.com/cook/1843752/profile.aspx" target="_blank">PONYGIRL64</a>!</span></div>
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Gennyhttp://www.blogger.com/profile/12356140338044267071noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-53028509851065653602014-05-22T07:27:00.000-04:002014-05-24T00:49:13.900-04:00Baked Apples & Parsnips<div class="separator" style="clear: both; text-align: center;">
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<a href="https://lh4.googleusercontent.com/-fFKSSoAl2CY/U31zk6sftYI/AAAAAAAAAeY/5GX57eSyvmY/w685-h514-no/Parsnips+%2526+Apples+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://lh4.googleusercontent.com/-fFKSSoAl2CY/U31zk6sftYI/AAAAAAAAAeY/5GX57eSyvmY/w685-h514-no/Parsnips+%2526+Apples+-+1" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Our Chef Challenge this week was the <i>INgredient Challenge </i>wherein <a href="https://plus.google.com/107074163618306062768/posts" target="_blank">Chef Hallie</a> (</span><span style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: large; line-height: 21px;">the co author of this blog!) </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">and I each selected an in-season ingredient for the other to work with. For me Hallie chose parsnips.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">At first I complained, saying I wanted to think about spring and summer - not winter root vegetables. So Hallie conceded and gave me a new ingredient: apples.</span><br />
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</span> <span style="font-family: Trebuchet MS, sans-serif; font-size: large;">That's when it was decided. I would make something with BOTH of these ingredients, because that's why we're here, to try new things! </span><br />
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</span> <span style="font-family: Trebuchet MS, sans-serif; font-size: large;">For this recipe you will need the following:</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">(Makes 2 servings)</span><br />
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</span> <span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 lb parsnips</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 apples (I chose 'Pink Lady')</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 tbsp butter, cut into pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/4 cup orange juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">cinnamon, to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">nutmeg, to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">dash of ground red(cayenne) pepper</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Preheat oven to 450 degrees F.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Chop the apples into large chunks. I happen to have a handy apple-slicer, so I used it to cut and core the apples, and then cut each piece into 2-3 smaller pieces.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Then, peel the parsnips, cut in half, and slice into 1/4 inch pieces as shown.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Arrange the apples and parsnips on a roasting pan in a single layer. </span><br />
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</span> <span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cut butter into small pieces(at least 8) and place evenly among apples and parsnips.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Bake for 15 minutes. Stir. Bake for another 15 minutes.</span><br />
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</span> <span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Meanwhile, whisk together remaining ingredients: orange juice, nutmeg, cinnamon, and cayenne (optional). </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">I added a dash of cayenne because I love that sweet and spicy flavor and it adds a tiny kick to the dish.</span><br />
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</span> <span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Once out of the oven, transfer apples and parsnips to a glass bowl. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Pour orange juice mixture over top and toss gently...and that's it!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I recommend serving piping <u>HOT</u> for best results. I hope you enjoy the sweet and earthy flavor that this dish avails. Would go great with pork chops or baked chicken! </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Don't forget to check out Chef Hallie's <i>INgredient Challenge</i> recipe - </span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><a href="http://halfbakedcooks.blogspot.com/2014/05/apricot-bacon-and-goat-cheese-green.html" target="_blank">Apricot, Bacon, and Goat Cheese Green Salad with Apricot Balsamic Vinaigrette</a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- Chef Genny</span><br />
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</span>Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-21092143485395462822014-05-22T07:11:00.000-04:002014-05-22T07:47:19.396-04:00Apricot, Bacon, and Goat Cheese Green Salad with Apricot Balsamic Vinaigrette <ul class="ingredient_ul" style="background-color: white; color: #222222; line-height: 21px; margin: 0px 0px 15px; padding: 0px;">
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Using in <a href="http://www.cuesa.org/eat-seasonally/charts/fruit">season</a> ingredients not only allows you to buy local produce, but maximizes the taste and freshness of your dishes. Today, <a href="http://imgur.com/00G9A3s" target="_blank">Chef Genny</a> (the co author of this blog!) and I are doing a seasonal ingredient challenge! Genny picked my challenge ingredient, which was apricots.</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ryIVeG8JkD282b9JdtIT2RTRCd4waZObXgVrLtJ79SDtnrkM_50-iyWrTbD44ShhdqNcyFu3SB08ng4l-dsYnpsOzESCnGSWfrvqxhcg380nRvoa5mCxkcU5gKY8kwAInR13yjdLfjZD/s1600/20140520_183715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ryIVeG8JkD282b9JdtIT2RTRCd4waZObXgVrLtJ79SDtnrkM_50-iyWrTbD44ShhdqNcyFu3SB08ng4l-dsYnpsOzESCnGSWfrvqxhcg380nRvoa5mCxkcU5gKY8kwAInR13yjdLfjZD/s1600/20140520_183715.jpg" height="225" width="400" /></a></div>
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<span style="color: #222222; font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="line-height: 21px;">Although she may think she has me beat, I was able to put together my own version of the Whole Foods blog's <a href="http://www.wholefoodsmarket.com/recipe/apricot-and-feta-green-salad">Apricot Salad</a> which turned out fantastic! </span></span></div>
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<span style="background-color: white; color: #222222; line-height: 21px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Ingredients: </b>(for four servings)</span></span></div>
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<span style="background-color: white; color: #222222; line-height: 21px;"><i><b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Apricot Balsamic Vinaigrette:</span></b></i></span></div>
<ul class="ingredient_ul" style="background-color: white; color: #222222; line-height: 21px; margin: 0px 0px 15px; padding: 0px;">
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 cup extra virgin olive oil</span></i></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 tablespoons balsamic vinegar</span></i></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 tablespoons apricot jam</span></i></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 teaspoons Dijon mustard</span></i></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/8 teaspoon salt</span></i></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ground black pepper, to taste</span></i></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />
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<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Salad:</span></b></i></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 fresh apricots</span></i></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 small red onion, thinly sliced</span></i></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 bags of escarole mix </span></i></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4 ounces crumbled goat cheese</span></i></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6 slices nitrite-free bacon, cooked and crumbled </span></i></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 cup walnut pieces</span></i></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="margin: 0px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 avocado</span></i></span></li>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="color: #222222;"><span style="line-height: 21px;">First, cut the bacon into <a href="http://en.wikipedia.org/wiki/Lardon">lardons</a> and cook it o</span></span><span style="color: #222222; line-height: 21px;">ver medium heat in a skillet. Crispy bacon tastes wonderful in a salad, and I cooked my bacon to be well done</span></span><span style="color: #222222; font-family: 'Lucida Sans', 'Lucida Grande', sans-serif; font-size: x-small; line-height: 21px;">.</span></div>
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<span style="color: #222222; font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="line-height: 21px;">Once the bacon is completely cooked, use a slotted spoon to transfer the pieces to a paper towel to cool.</span></span></div>
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<span style="color: #222222; font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="line-height: 21px;">While the bacon is cooling, begin the Apricot Vinaigrette. Add all of the ingredients into a small bowl, then whisk.</span></span></div>
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<span style="color: #222222;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large; line-height: 21px;">Take the escarole mix and add it into a large salad bowl. Toss with the dressing until evenly and lightly coated.</span></span></div>
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<span style="color: #222222;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large; line-height: 21px;">Cut the avocado in half, and slice into bite sized pieces. I prefer to slice the avocado while it is still in its skin and turn it inside out to make perfect evenly cut pieces. Add to salad mix.</span></span><br />
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<span style="color: #222222;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large; line-height: 21px;">Dice the red onion finely and add to the salad mix. Add the goat cheese crumbles.</span></span></div>
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<span style="color: #222222;"><span style="line-height: 21px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Dice the Apricots and add them next into the salad mix.</span><span style="font-family: Lucida Sans, Lucida Grande, sans-serif; font-size: x-small;">.</span></span></span><br />
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<span style="color: #222222;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large; line-height: 21px;">Add in the walnuts for some extra crunch.</span></span><br />
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<span style="color: #222222;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large; line-height: 21px;">Finally, add the cooled bacon and top with additional dressing if desired. Enjoy your beautiful, colorful, and flavorful in season salad! </span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Bonus Picture!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihTMyoJb1FqW5DnJ2C0u9W7vqXvbrVMBL51u7_xfVlxoGsu5JywBUMoTNg3yiF_N9admagxvGDOoO0hCZUsDN6F8L3DjHJfeTy0IwykGKJ4zsvGd63qjy4xWY9I2ACMpwohLXj-ssfcq6L/s1600/20140520_192943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihTMyoJb1FqW5DnJ2C0u9W7vqXvbrVMBL51u7_xfVlxoGsu5JywBUMoTNg3yiF_N9admagxvGDOoO0hCZUsDN6F8L3DjHJfeTy0IwykGKJ4zsvGd63qjy4xWY9I2ACMpwohLXj-ssfcq6L/s1600/20140520_192943.jpg" height="360" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Don't forget to check out Chef Genny's <i>INgredient Challenge</i> recipe - </span><span style="font-size: large;"><a href="http://halfbakedcooks.blogspot.com/2014/05/baked-apples-parsnips.html" target="_blank">Baked Apples & Parsnips</a> </span></div>
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<span style="color: #222222; font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="line-height: 21px;">-Chef Hallie</span></span></div>
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Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-75663537539244553762014-05-21T08:09:00.000-04:002014-05-21T08:09:08.084-04:00Sweet Potato Fries with Roasted Garlic Aioli<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
<span style="font-size: large;">This recipe is not only easy to make, but is packed with a punch of amazing flavor! The salty, spicy sweet potato fries are baked until crispy and work amazingly well with the cool and creamy roasted garlic in the <a href="http://en.wikipedia.org/wiki/Aioli">aioli</a>. As the cooking method for these sweet potato fries is roasting, this is a healthier alternative than heading to a fast food joint and getting the deep fried version. To take the calories down even more, substitute your favorite ketchup for the aioli and eat this dish entirely guilt free!</span><br />
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<span style="font-size: large;"><b>Ingredients:</b></span><br />
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<span style="font-size: large;">For the Sweet Potato Fries:</span></div>
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<span style="font-size: large;"><i>3 medium - large sweet potatoes</i></span></div>
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<span style="font-size: large;"><i>3 tablespoons olive oil</i></span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
<span style="font-size: large;"><i>2 cloves of garlic, minced</i></span></div>
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<span style="font-size: large;"><i>Cayenne Pepper (to your preference, I used about a tablespoon)</i></span></div>
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<span style="font-size: large;"><i>Salt and freshly ground pepper</i></span></div>
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<span style="font-size: large;"><i>Cornstarch (optional)</i></span><br />
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<span style="font-size: large;">For the Roasted Garlic Aioli:</span></div>
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
<span style="font-size: large;"><i>1 bulb of garlic</i></span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
<span style="font-size: large;"><i>3/4 cup mayo</i></span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
<span style="font-size: large;"><i>2 tablespoons of lemon juice</i></span></div>
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<span style="font-size: large;"><i>Salt and freshly ground pepper</i></span></div>
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<span style="font-size: large;">To begin, Preheat your oven to 425 degrees. Peel the sweet potatoes. </span></div>
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<span style="font-size: large;">Slice the peeled potatoes into fries - consistency in thickness and size is important so that they will cook evenly. </span></div>
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<span style="font-size: large;">Mince two cloves of garlic finely.</span></div>
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<span style="font-size: large;">Put the cut fries in a large mixing bowl or ziploc bag, and add the olive oil, cayenne pepper, minced garlic, salt, and pepper. Mix well so the fries are evenly coated. Upon researching this recipe, I stumbled upon a tip noted on the blog <a href="http://cookieandkate.com/2010/baked-sweet-potato-fries/">Cookie + Kate</a>, where a user suggests adding a light sprinkling of corn starch to ensure extra crispy fries. I decided to omit this step and had great results- but if you are worried they won't be cooked to perfection this is a great idea!</span><br />
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<span style="font-size: large;">Use a cookie sheet without tinfoil or parchment paper to bake, this will ensure you get a nice crispiness to the fries. Spread the fries evenly over the cookie sheet without too much crowding; I baked my fries on two separate cookie sheets. </span></div>
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<span style="font-size: large;">Slice the top off of the bulb of garlic, exposing the cloves. Rub the tops of the cloves with olive oil and put onto a corner of one of your cookie sheets. This will be used in the aioli.</span><span style="font-size: x-small;"> </span></div>
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<span style="font-size: large;">Bake for 15 minutes. Take the cookie sheets out of the oven, and flip the fries. Place in the oven once more for 15 minutes. Once the fries have been in the oven for 30 minutes, take them out to cool. The fries will have a wonderful aroma and will look a bit more puffed up.</span><br />
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<span style="font-size: large;">The aioli I created is based off of an <a href="http://allrecipes.com/recipe/garlic-aioli/">allrecipes aioli</a>; Combine all of the aioli ingredients except for the garlic bulb in a small bowl and whisk until smooth. </span></div>
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<span style="font-size: large;">When the garlic bulb is cool enough to handle, the cloves should easily come free by either using a fork, or pressing on the outside of the garlic blub. Form a paste with the garlic cloves and add it into your aoili mixture. Whisk well until combined.</span></div>
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<span style="font-size: large;">Once the fries have slightly cooled, and your aioli has been mixed, serve it while its hot! This is a great dish to make for a group gathering or even just to munch on with your room mate late night. The leftover aioli would be great to use on sandwiches, veggies, and future batches of these amazing fries! Enjoy!</span></div>
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Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-42707315977251659462014-05-20T08:44:00.000-04:002014-05-20T12:41:34.559-04:00World's Best Lasagna<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I came across this recipe on <i><a href="http://www.allrecipes.com/" target="_blank">allrecipes.com</a></i>. With a five star rating from over eight thousand reviewers, I figured it would be worth trying. I was right!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>The original recipe can be found here: <i><a href="http://www.allrecipes.com/recipe/worlds-best-lasagna/" target="_blank">World's Best Lasagna</a></i></b></span><br />
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<a href="http://1.bp.blogspot.com/-82ly94nCABE/U3lZC1ltsWI/AAAAAAAABmw/Z4muRlFvURI/s1600/IMG_4270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://1.bp.blogspot.com/-82ly94nCABE/U3lZC1ltsWI/AAAAAAAABmw/Z4muRlFvURI/s1600/IMG_4270.JPG" height="576" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I followed the recipe pretty closely, making a few minor changes here and there. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><u>For my lasagna I used the following:</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 1 pound sweet Italian sausage</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 3/4 pound ground beef (80/20)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 1/2 cup minced onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 3 cloves garlic, crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 1 (28 ounce) can crushed tomatoes</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 2 (6 ounce) cans tomato paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 2 (8 ounce) cans canned tomato sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 1/2 cup water</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 2 tablespoons white sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 1 1/2 teaspoons fresh basil leaves, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 1/2 teaspoon fennel seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 1 teaspoon Italian seasoning</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 1 tablespoon sea salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 1/4 teaspoon ground black pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 4 tablespoons fresh parsley, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 12 lasagna noodles</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 16 ounces ricotta cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 1 egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 1/2 teaspoon salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 3/4 pound mozzarella cheese, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 3/4 cup grated Parmesan & Romano cheese</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The recipe calls for you to brown the meat in a dutch oven and then add the tomato sauces and other ingredients to the same pot. Instead, I browned the meat in a frying pan and then transferred to a large pot. I didn't want to include all of the fat from the meat mixture, so this allowed me the opportunity to drain the grease before adding the final ingredients.</span></div>
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</span> <span style="font-family: Trebuchet MS, sans-serif; font-size: large;">So I added the tomatoes - crushed, sauce, and paste - and 1/2 cup water to a 6-quart pot, and then added the cooked and strained meat mixture. I turned the heat to medium.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">While the sauce was warming up, I prepared the remaining ingredients. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The recipe calls for dried basil but I used fresh basil leaves from the garden. I chopped both the basil and the parsley by grabbing a small chunk of leaves, twisting gently, and slicing into thin strips. Then I chopped the strips into smaller pieces and repeated as necessary until I had the right amount.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I added all remaining ingredients to the meat sauce and brought the heat down a little. I covered the sauce as directed and let simmer for an hour and a half, stirring occasionally. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This is one of my favorite parts about cooking lasagna - there is so much down time you can get lots of other things done around the house! I cleaned the dishes I had made, did a load of laundry, and wrote a blog entry all while the sauce was cooking. Talk about productivity!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">So after about an hour and a half, I removed the meat sauce from the heat entirely and set aside. I boiled water with a dash of salt and a splash of olive oil. Once boiling I added the noodles and cooked for 8-10 minutes. When they were done to my satisfaction, I immediately drained the water from the pot and ran cold water over them as directed.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Now we are finally ready for the fun part - layering the lasagna! Make sure to preheat the oven to 375 degrees Fahrenheit.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I added each layer according to the recipe; starting with meat sauce, then noodles, then half the ricotta mixture. </span></div>
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-etZpGOEDfZw/U3lZC9v4i8I/AAAAAAAABj0/H9H1ucOoOJ4/s1600/14+-+17" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-etZpGOEDfZw/U3lZC9v4i8I/AAAAAAAABj0/H9H1ucOoOJ4/s1600/14+-+17" height="213" width="320" /></a><a href="http://3.bp.blogspot.com/-gcUIxHSl5fQ/U3lZC0Y2NhI/AAAAAAAABlQ/nEg4gCBMsLg/s1600/14+-+16" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gcUIxHSl5fQ/U3lZC0Y2NhI/AAAAAAAABlQ/nEg4gCBMsLg/s1600/14+-+16" height="213" width="320" /></a></span></div>
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<span style="font-size: large;"><span style="font-family: Trebuchet MS, sans-serif;">I added 1/3 of the mozzarella cheese slices, which I unintentionally broke into pieces when dividing my slices. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Then I added more meat sauce and a thin layer of Parmesan</span><span style="font-family: 'Trebuchet MS', sans-serif;"> & Romano cheese.</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: large;">I repeated the layers as directed and topped with a final layer Parmesan & Romano and mozzarella cheeses.</span></span></div>
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-ZvOFCErrgGM/U3lZCwmHWdI/AAAAAAAABng/Q6nVfnNT0DU/s1600/14+-+8" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZvOFCErrgGM/U3lZCwmHWdI/AAAAAAAABng/Q6nVfnNT0DU/s1600/14+-+8" height="213" width="320" /></a><a href="http://3.bp.blogspot.com/-RxPK7Xmsfbo/U3lZC95uIUI/AAAAAAAABj8/H3KsnkSNU5I/s1600/14+-+9" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-RxPK7Xmsfbo/U3lZC95uIUI/AAAAAAAABj8/H3KsnkSNU5I/s1600/14+-+9" height="233" width="320" /></span></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I covered the dish with non-stick aluminum foil and baked in the oven for 30 minutes. After letting sit for about 15 minutes, we dove right in. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtajXYEk8uCaCuq2nSGexLdRh1ltZDAUREQl68ZNq7aTGAEAxJxoNWrgkPGmBDEse5VXVg5QAIs7bOT9t8h9UAfj23qDNkHAwcANXItsjGzYCOGJtX2c40vbRXtG79VbswTXR7kQQtL0/s1600/14+-+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtajXYEk8uCaCuq2nSGexLdRh1ltZDAUREQl68ZNq7aTGAEAxJxoNWrgkPGmBDEse5VXVg5QAIs7bOT9t8h9UAfj23qDNkHAwcANXItsjGzYCOGJtX2c40vbRXtG79VbswTXR7kQQtL0/s1600/14+-+1.jpg" height="412" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: large;">I have to say - this is by far the best lasagna I have ever made. </span></span></div>
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<span style="font-size: large;"><span style="font-family: 'Trebuchet MS', sans-serif;">Thanks </span><a href="http://allrecipes.com/cook/1899478/" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">jonchandler</a><span style="font-family: 'Trebuchet MS', sans-serif;">!</span></span></div>
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Gennyhttp://www.blogger.com/profile/12356140338044267071noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-81932407642409289522014-05-18T23:20:00.000-04:002014-05-20T20:28:56.568-04:00Magic Peanut Butter Middle Cookies<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Every year growing up, I would get excited for Christmas time. This was not only because of the gifts and tree, but because my best friend's Mother would make an assortment of cookies and give me a plate without fail! Included in the plate, and by far the best cookie, was the Magic Peanut Butter Middle Cookie- the holy grail of chocolate cookies. Now that I am older, I finally asked my friend for the recipe so that I could make them myself (and in May no less)! However, I can also see why she made them only once a year - this is quite an involved recipe and if done incorrectly can be extremely frustrating. I have included my tricks to make these tough cookies fail proof.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1TUlGsLr33qIGmFfTuh7Y-53_tKOscI6MuQUg_yl69uNVt1-v1J-Fon050lxZwgJ2nxNAtn3SuXBqwirJaAHJxpP8LQDv1kiMxl8Qucrr5O4zsd5MH92ngLSALdYlbsPVswsVJVIeHjx/s1600/20140517_165812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1TUlGsLr33qIGmFfTuh7Y-53_tKOscI6MuQUg_yl69uNVt1-v1J-Fon050lxZwgJ2nxNAtn3SuXBqwirJaAHJxpP8LQDv1kiMxl8Qucrr5O4zsd5MH92ngLSALdYlbsPVswsVJVIeHjx/s1600/20140517_165812.jpg" height="360" width="640" /></span></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients:</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Cookie:</span></b></span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 Cups - All Purpose Flour<br />1/2 Cup - Unsweetened Cocoa Powder<br />1/2 Teaspoon - Baking Soda<br />1/2 Cup - Sugar<br />1/2 Cup - Brown Sugar, Packed<br />1/2 Cup - Unsalted Butter, at Room Temperature<br />1/4 Cup - Peanut Butter<br />1 Teaspoon - Vanilla Extract<br />1 - Large Egg</span></i></span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1.5 Tablespoons Milk </span></i><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Filling:</span></b></span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">3/4 Cup - Powdered Sugar<br />3/4 Cup - Peanut Butter</span></i></span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/4 Cup Reese's Peanut Butter Chips (optional)</span></i><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Icing:</span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-size: 13px;"><br /></b><i><span style="font-size: large;">1 cup powdered sugar<br />4 to 5 tsp. milk, divided<br />Favorite sprinkles</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NOoz0hjhFJOJA0wHbakVBfKI63VvGuM9q2DGRGGJG7eI2M0t_tcN5UfiY_dBqPtwzOAVbDpkZkATT9bc29dqS1QhIlkaQfBEN-dj5HyA5Ggxxa0T6-5WRmnsVPgpdFCKL7bHnL_8x4FV/s1600/20140517_152231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NOoz0hjhFJOJA0wHbakVBfKI63VvGuM9q2DGRGGJG7eI2M0t_tcN5UfiY_dBqPtwzOAVbDpkZkATT9bc29dqS1QhIlkaQfBEN-dj5HyA5Ggxxa0T6-5WRmnsVPgpdFCKL7bHnL_8x4FV/s1600/20140517_152231.jpg" height="225" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Preheat oven to 375 degrees. Next, make the filling. Combine the confectioners sugar and 3/4 cup peanut butter. Beat well with electric mixer until mixture comes together.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqvCDoFZMaY1kIywfT3ypW58QOIwnVl_u1Pj2CUacbWgw7OqJArpZLadHfja4GnO2ZJUJWqs3YFwYOuqqSbxNtMVWOilWjMhhWJdCr3S4dJfSawKUPz5HkwbaIKoGpWeqhcsrrUm2QCHX/s1600/20140517_154327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqvCDoFZMaY1kIywfT3ypW58QOIwnVl_u1Pj2CUacbWgw7OqJArpZLadHfja4GnO2ZJUJWqs3YFwYOuqqSbxNtMVWOilWjMhhWJdCr3S4dJfSawKUPz5HkwbaIKoGpWeqhcsrrUm2QCHX/s1600/20140517_154327.jpg" height="225" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add Reese's Peanut Butter Chips and mix well.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFWeAcrN9TfZFwPzftOd-4NEGFMrnFJQ1NSRwYYqAce8pE7kANovPQdQ_E3D08j8Ez0gMg-GmPFZ9Be1hzOxTo_luLEIWiX4WFtr7dGVr5lojFc1LjB36kbdrZ8ErwK3Dr8a81wos2IX4/s1600/20140517_154842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFWeAcrN9TfZFwPzftOd-4NEGFMrnFJQ1NSRwYYqAce8pE7kANovPQdQ_E3D08j8Ez0gMg-GmPFZ9Be1hzOxTo_luLEIWiX4WFtr7dGVr5lojFc1LjB36kbdrZ8ErwK3Dr8a81wos2IX4/s1600/20140517_154842.jpg" height="360" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Roll filling into 30 1 inch balls. To expedite this, use a tablespoon to scoop roughly the same amount of filling into your hands and mold into a sphere using a circular motion. Put the filling balls on a plate and place in the freezer for the duration of making the cookie batter - this will ensure that the filling will keep its form when you are shaping the dough around the filling.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbVNfdkzwoYFzoQqNDMO_Ar7FqOs252G4QLmy89wibuySIoAtY5ekOqrHOQILBn60H1F_wmzdWScyECcVb0fRqpUoE2RY_iFMwBAhEAKDhvQfPfWkm6m_H4oIFYmH9q3Wb7vSniCJejp5/s1600/20140517_155214.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbVNfdkzwoYFzoQqNDMO_Ar7FqOs252G4QLmy89wibuySIoAtY5ekOqrHOQILBn60H1F_wmzdWScyECcVb0fRqpUoE2RY_iFMwBAhEAKDhvQfPfWkm6m_H4oIFYmH9q3Wb7vSniCJejp5/s1600/20140517_155214.jpg" height="225" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqf8WCN7tGV8Ay1pDOt6W1ufWuo_mkhkwai6M1J4ssgIj6HeHnBCC97mLgLrjoe7qAPY9ei-vaEdNw3PF66hGiOfoTnegCV-GDZe-XHDLlUJfeiS6JwrdnQBj20F3YRa6CTkwzzbcDkehY/s1600/20140517_155900.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqf8WCN7tGV8Ay1pDOt6W1ufWuo_mkhkwai6M1J4ssgIj6HeHnBCC97mLgLrjoe7qAPY9ei-vaEdNw3PF66hGiOfoTnegCV-GDZe-XHDLlUJfeiS6JwrdnQBj20F3YRa6CTkwzzbcDkehY/s1600/20140517_155900.jpg" height="225" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In a small bowl, blend the flour, cocoa, and baking soda.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFYTn2OShRBwS_t3CE-B_JOu4VIy63QmBnPANzKV6QhwnuI_HWO2wfo1iCmiR6InysFwSlhVSQ0U70Zcs9-COEQn2moPqGSnQC2lOV3jJTmDBhp2aX1vi4BIT9UFfWdjzX_tw7LL92cpQ/s1600/20140517_161347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFYTn2OShRBwS_t3CE-B_JOu4VIy63QmBnPANzKV6QhwnuI_HWO2wfo1iCmiR6InysFwSlhVSQ0U70Zcs9-COEQn2moPqGSnQC2lOV3jJTmDBhp2aX1vi4BIT9UFfWdjzX_tw7LL92cpQ/s1600/20140517_161347.jpg" height="225" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In a large bowl beat white sugar, brown sugar, butter and 1/4 cup peanut butter, until light and fluffy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcHm2KA_f9VGfmd0DzAl7QajIH-dXK41RXcTti7nX7kq1LzUviGXRrgReHhlYYKrfNdkKejO44-qstxWLz4R2Bwt4MfhqglWkC7OHdmXp1Wri3yApCSW4htg3-xaeBmsxI5cfYz1_YKu-/s1600/20140517_161758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcHm2KA_f9VGfmd0DzAl7QajIH-dXK41RXcTti7nX7kq1LzUviGXRrgReHhlYYKrfNdkKejO44-qstxWLz4R2Bwt4MfhqglWkC7OHdmXp1Wri3yApCSW4htg3-xaeBmsxI5cfYz1_YKu-/s1600/20140517_161758.jpg" height="225" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: 13px;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add the vanilla and the egg, beat until blended. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghe4sCsuv5hPzYWRJbVUH2vQac1JiekCaskvlYlyQ0vd6gHd_DyZDqTQvn-6HuLgovQVto29Z_mruq5mfY8Emu2iED3kCEXVCfgbQBn6fXSV5FE3qwAIN7R2-NlXcxkRoSfT0Obg4zwBI/s1600/20140517_162024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghe4sCsuv5hPzYWRJbVUH2vQac1JiekCaskvlYlyQ0vd6gHd_DyZDqTQvn-6HuLgovQVto29Z_mruq5mfY8Emu2iED3kCEXVCfgbQBn6fXSV5FE3qwAIN7R2-NlXcxkRoSfT0Obg4zwBI/s1600/20140517_162024.jpg" height="225" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Stir in flour mixture, in thirds, until blended. Add a splash of milk to ensure your batter will not become too dry. Set aside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IjLDOJJfArQJCae4ISQMWEP1VlYCmuWubNAa8beScpLzENV3rKjxAEhUriBZxuiF6P9Pe4yc9LOtbcrHCR7ot1nUzYAmYFWyk9j2j8GTsr7fTaN5xMlznbrfiQjbFujJsEDCWsQj42C_/s1600/20140517_162148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IjLDOJJfArQJCae4ISQMWEP1VlYCmuWubNAa8beScpLzENV3rKjxAEhUriBZxuiF6P9Pe4yc9LOtbcrHCR7ot1nUzYAmYFWyk9j2j8GTsr7fTaN5xMlznbrfiQjbFujJsEDCWsQj42C_/s1600/20140517_162148.jpg" height="225" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQ64rJIjIJ7Ve2lSmyd_Cz8W1EdGzakrbTEbc6mRYprsVDbVDTEdAwud_5NXIFHkJNuXeOKrUFSfRgVV5TN7XlQInibjaP4rI3loUcnHHmDpIYTRh9f7KPu3hgEp9b5cIAqb95yJa5m6r/s1600/20140517_162733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQ64rJIjIJ7Ve2lSmyd_Cz8W1EdGzakrbTEbc6mRYprsVDbVDTEdAwud_5NXIFHkJNuXeOKrUFSfRgVV5TN7XlQInibjaP4rI3loUcnHHmDpIYTRh9f7KPu3hgEp9b5cIAqb95yJa5m6r/s1600/20140517_162733.jpg" height="360" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Take the filling out of the freezer and set up an area to place the completed cookies on a cookie sheet.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVQO7Fhxf-XCr36vhb2kwxKoUKfSYnzCY9F3OPRXRxmQIIx_4jCO3q1pU3cB9XWOf2G8whkwkBAWcF0fRKLII93HU5kdFpSv8HDBpq9PxrGqmFC_ZWapesBY-6TMul3Bdo92Ip5HhQ-UO/s1600/20140517_163113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVQO7Fhxf-XCr36vhb2kwxKoUKfSYnzCY9F3OPRXRxmQIIx_4jCO3q1pU3cB9XWOf2G8whkwkBAWcF0fRKLII93HU5kdFpSv8HDBpq9PxrGqmFC_ZWapesBY-6TMul3Bdo92Ip5HhQ-UO/s1600/20140517_163113.jpg" height="225" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> Form exterior part of cookie by sectioning dough into approximately 1 tablespoon pieces and then shaping the exterior part of cookie around filling balls. Cover the filling completely. (This can be very trying... especially if your chocolate cookie dough is too dry). Place 2 inches apart on an ungreased cookie sheet. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVtANm0aWzdAPpARVNlJ04Kg4BqlKlhwiDGk_rRTMdA_npibMR-O74Oqpjbxb_G9-2Tf1PgRtFMy61eZTcjyfG6Pwsk9QUiuY8uo-rIhqFyA_9N93jZ9qLotnp8F068_erC889uOgtkS8/s1600/20140517_163210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVtANm0aWzdAPpARVNlJ04Kg4BqlKlhwiDGk_rRTMdA_npibMR-O74Oqpjbxb_G9-2Tf1PgRtFMy61eZTcjyfG6Pwsk9QUiuY8uo-rIhqFyA_9N93jZ9qLotnp8F068_erC889uOgtkS8/s1600/20140517_163210.jpg" height="225" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgFDwgFORF6aBUthYGIf9V9EY7iM2gIrdP9fsFoFem-Sn1ZDNH0VRojhFW4EOD5Pr900IqwnVQHB_Me5QOL-rrVfpCCB6Ave4nYowq4Hq1gJT27slb6H1X4CXKZZBzZjjA75VnvINVS3x/s1600/20140517_163313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgFDwgFORF6aBUthYGIf9V9EY7iM2gIrdP9fsFoFem-Sn1ZDNH0VRojhFW4EOD5Pr900IqwnVQHB_Me5QOL-rrVfpCCB6Ave4nYowq4Hq1gJT27slb6H1X4CXKZZBzZjjA75VnvINVS3x/s1600/20140517_163313.jpg" height="225" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPh27EYczW2sVAF-ZFqh58shvmXrf8gO_ZkFr47o_Lte_ijtxZpskIa0AEB1fhF89FYcJcE7SVaOyDngNUO9-KneDIDwx4ZP6VzSh2vWO9oBbla20OUwxaSxF17fjZE65qYYyNVlYFM56o/s1600/20140517_164255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPh27EYczW2sVAF-ZFqh58shvmXrf8gO_ZkFr47o_Lte_ijtxZpskIa0AEB1fhF89FYcJcE7SVaOyDngNUO9-KneDIDwx4ZP6VzSh2vWO9oBbla20OUwxaSxF17fjZE65qYYyNVlYFM56o/s1600/20140517_164255.jpg" height="360" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Flatten with a glass dipped in sugar.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpRtigl93WBd78HG_r3V65PWGvnbYUsJnHLWZRuM3nB0z7N9_u2xErxoVz1ZA7_TNvcvUxt7q-uWyIIjmcPXowan0LC-b1nawd2Chk5VxIhnt0E-KDPvI5FqFgTX_ggDhlUhcDOG-f7KC/s1600/20140517_164311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpRtigl93WBd78HG_r3V65PWGvnbYUsJnHLWZRuM3nB0z7N9_u2xErxoVz1ZA7_TNvcvUxt7q-uWyIIjmcPXowan0LC-b1nawd2Chk5VxIhnt0E-KDPvI5FqFgTX_ggDhlUhcDOG-f7KC/s1600/20140517_164311.jpg" height="225" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq16ua5gkYq0YFKR7HoRyElYauwyxW7Y4lS4jMxnpQEj9wkyCz7NuWviEMm0grk6OkcGhefcldwXTy32mYSXDlUccXX6jxEVVh6orh18-Hzrq1J87BP-Z_L6FAj453t-bwo_3q_L94eqbi/s1600/20140517_164435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq16ua5gkYq0YFKR7HoRyElYauwyxW7Y4lS4jMxnpQEj9wkyCz7NuWviEMm0grk6OkcGhefcldwXTy32mYSXDlUccXX6jxEVVh6orh18-Hzrq1J87BP-Z_L6FAj453t-bwo_3q_L94eqbi/s1600/20140517_164435.jpg" height="225" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: 13px;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> Bake at 375 degrees for 7-9 minutes. I baked each batch for about 8.5 minutes. Allow to cool on cookie sheet for 10 minutes then remove to a cooling rack and cool completely.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1WqcAHK_U3BUj6EufwfKCkcbqytKM5Osa_AG9TlB5l2r7zB5OIK4l_bpHZfqz_0kNFWNTQ0IYl8V49OCHJNPmaMgnwODGeJkj-ZYK9jUxSBOpRXhZLGH3SGds1m4YM6aJV8tnLE9Iz7S/s1600/20140517_165646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1WqcAHK_U3BUj6EufwfKCkcbqytKM5Osa_AG9TlB5l2r7zB5OIK4l_bpHZfqz_0kNFWNTQ0IYl8V49OCHJNPmaMgnwODGeJkj-ZYK9jUxSBOpRXhZLGH3SGds1m4YM6aJV8tnLE9Iz7S/s1600/20140517_165646.jpg" height="360" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Finally, to make the icing, Mix the powdered sugar and 4 tsp. of the milk until well blended. Stir in remaining 1 tsp. milk, if necessary for desired consistency- I skipped this step. Drizzle small amount of icing on each cookie. Sprinkle with sprinkles!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzAEAlItqpVeUEjHbgsh2IbNq3YX9PKNSCrgw54UvpYhOiAzroikkqh9w6oS5RhoeMjDL-YqWVt9Oh0lezwgfMdTc8ZrqKhcGGk-D9Gprmj9VjRW9PvnFAIQm6RLZwW9iDZDW-1eLxtyU/s1600/20140517_171332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzAEAlItqpVeUEjHbgsh2IbNq3YX9PKNSCrgw54UvpYhOiAzroikkqh9w6oS5RhoeMjDL-YqWVt9Oh0lezwgfMdTc8ZrqKhcGGk-D9Gprmj9VjRW9PvnFAIQm6RLZwW9iDZDW-1eLxtyU/s1600/20140517_171332.jpg" height="225" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWutVRPRiAnvq5CW4Tp8xH6LrXRo6VSNF6tChL1YjSLTTmJWxqP9yhVcpJ23zyIQxwf4n_6LJcWljnWUHfSAKSrslT6rQKOUF2SD4lhWqWL_C00wK7k2jRyVhmPATEe6p-Kpb1D7mPQaf/s1600/20140517_171801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWutVRPRiAnvq5CW4Tp8xH6LrXRo6VSNF6tChL1YjSLTTmJWxqP9yhVcpJ23zyIQxwf4n_6LJcWljnWUHfSAKSrslT6rQKOUF2SD4lhWqWL_C00wK7k2jRyVhmPATEe6p-Kpb1D7mPQaf/s1600/20140517_171801.jpg" height="640" width="360" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Warning, everyone who eats these cookies will love them so much you will be forced to make them every Christmas!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSr-Tecd4hgaDeKe5zTdjEx5HtNK25FJSummc_P4FDosoPlI-kSmipmm1H7BeeitA7B5M-0JYklosG4GY6JQ6BFmqboAqEeSS59RUfDvGtZ1aPTuh-ZwaCJ8HVM_4oYKE9-xn6XeI8rxnQ/s1600/20140517_172338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSr-Tecd4hgaDeKe5zTdjEx5HtNK25FJSummc_P4FDosoPlI-kSmipmm1H7BeeitA7B5M-0JYklosG4GY6JQ6BFmqboAqEeSS59RUfDvGtZ1aPTuh-ZwaCJ8HVM_4oYKE9-xn6XeI8rxnQ/s1600/20140517_172338.jpg" height="640" width="360" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">-Chef Hallie</span></div>
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Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-82677579166105904672014-05-17T10:30:00.000-04:002014-05-22T22:12:09.019-04:00Pasta alla Carbonara<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><a href="http://en.wikipedia.org/wiki/Carbonara">Pasta alla Carbonara</a> is an authentic Italian dish that is very simple to make with a small number of ingredients ( a great way to use leftover breakfast foods!). The final result has a complex and rich flavor, and is comparable to the familiar American classic, Mac n Cheese. The sauce is mainly comprised of raw eggs yolks and Parmesan cheese, which are tempered with some of the seasoned pasta water and become a creamy, wonderful sauce. There are also a lot of variations to this recipe, so odds are you could throw this together with the stuff you've already got sitting around the fridge!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-MbMZmarXirT52lzdI2h0JRzk-mbE8WQqS1kNaC3oIU0FxC92cVpq7t7ACKiaeys6rTMkdpV5S9yT-539sqiT1ECwRhz3lm5R00BKNJuBQYYuEO-g0Wp3kiKaqtioPduhyphenhyphenG2Xywr8LWg/s1600/cfirstpic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-MbMZmarXirT52lzdI2h0JRzk-mbE8WQqS1kNaC3oIU0FxC92cVpq7t7ACKiaeys6rTMkdpV5S9yT-539sqiT1ECwRhz3lm5R00BKNJuBQYYuEO-g0Wp3kiKaqtioPduhyphenhyphenG2Xywr8LWg/s1600/cfirstpic.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Ingredients</b></span></div>
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<li style="color: #222222; margin-left: 15px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1 pound spaghetti</i></span></li>
<li style="color: #222222; margin-left: 15px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>2 tablespoon extra-virgin olive oil</i></span></li>
<li style="margin-left: 15px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><span style="color: #222222;">6 ounces slab bacon</span><span style="color: #222222;"> or <a href="http://en.wikipedia.org/wiki/Pancetta">pancetta</a>, cut into 1/4-inch pieces</span></i></span></li>
<li style="color: #222222; margin-left: 15px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>4 large egg yolks plus 1 whole egg</i></span></li>
<li style="color: #222222; margin-left: 15px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1/2 cup seasoned pasta water </i></span></li>
<li style="color: #222222; margin-left: 15px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>1/2 cup grated Parmesan cheese, plus more for garnish if desired</i></span></li>
<li style="color: #222222; margin-left: 15px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>2 tablespoons of Italian Seasoning or Oregano</i></span></li>
<li style="color: #222222; margin-left: 15px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Coarse salt and freshly ground pepper</i></span></li>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To begin, I cut my bacon into <a href="http://en.wikipedia.org/wiki/Lardon">lardons</a> and put them in the frying pan over medium. I did not add oil to the pan, but rather cooked the bacon in its own fat. These should be well done, so the bacon remains crispy and creates a contrasting crunch to the pasta. Once it has cooked completely, set aside on a paper towel to cool.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUSFzjlTDzdH_5pwtQN3tq_WgAcZ9EQCXhEccU-70t4XXO6kiLP8sV7A8eSFqfE5u77zt9VPEsVKerSoyuEQV08tQhNk3S_6fT0DcLN529A1-9f1Suj7Z7ZZgS0B2u6a5UKZdwg_INP-Q/s1600/cfryingbacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUSFzjlTDzdH_5pwtQN3tq_WgAcZ9EQCXhEccU-70t4XXO6kiLP8sV7A8eSFqfE5u77zt9VPEsVKerSoyuEQV08tQhNk3S_6fT0DcLN529A1-9f1Suj7Z7ZZgS0B2u6a5UKZdwg_INP-Q/s1600/cfryingbacon.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Next, boil a large pot of water and add salt and olive oil to season it. Once it boils, set a timer and cook the pasta to be <a href="http://en.wikipedia.org/wiki/Al_dente">Al dente</a>. This dish is traditionally cooked with spaghetti or fettuccine, but I used Campanelle simply because I had it on hand and like the shape. For the pasta I chose, it took 11 minutes to cook perfectly.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Using the egg shell, separate 4 eggs yolks and put them in a large bowl (that will later hold the pasta). Add one whole egg and whisk.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add the Parmesan cheese, whisk. Add the bacon, fresh pepper, and Italian Seasoning; more whisking!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The sauce should become quite thick. The eggs will scramble (which we do not want!) if they are not slowly brought to a higher temperature. At this point, take a ladle of the hot pasta water and add it slowly while constantly whisking the sauce. The sauce should become smooth and glossy. An alternative to this would be to add cream or milk which has been heated.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add the hot pasta to the large bowl containing your sauce mixture, again this is to keep the eggs from curdling by keeping the sauce away from direct heat while it tempers. Mix the ingredients until the sauce is evenly coated- And serve! It is notable that salt was only added to season the water and not to the final dish; the bacon will act as a source of salt in the pasta and creates a wonderful balance with the freshly ground pepper. Top it all off with a sprinkling of Parmesan or Romano Cheese.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Some variations to this recipes would be to add mushrooms, peas, broccoli, onions or other vegetables - or to add a cream instead of pasta water to the sauce. I hope you enjoy eating this quick and delicious recipe as much as I did!</span></div>
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Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-5953331104503117982014-05-16T20:22:00.002-04:002014-05-16T20:22:36.420-04:00Chicken Roulade w/ Spinach, Feta, and Bacon<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">When I went
to cook dinner the other night, I decided I should make use of some things in
my fridge that could otherwise go bad. I pulled out half a lemon, some feta
cheese crumbles, two pieces of bacon, and a large chicken breast. I grabbed
some spinach from my garden to add some nutrients and color, and put together the
following recipe:</span><o:p></o:p></div>
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<a href="http://4.bp.blogspot.com/-ewhHPyp8KY8/U3WATULcAcI/AAAAAAAABVA/D4JhzfkWaxI/s1600/IMG_4228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="http://4.bp.blogspot.com/-ewhHPyp8KY8/U3WATULcAcI/AAAAAAAABVA/D4JhzfkWaxI/s1600/IMG_4228.JPG" height="480" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">You will
need the following ingredients for <b>2 servings</b>:<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 large
chicken breast (mine was 1lb)<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp
extra virgin olive oil<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 pieces of
bacon, cooked<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup fresh
spinach<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-3 oz
crumbled feta cheese<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp
oregano<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pinch of lemon
zest <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sea Salt,
ground<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pepper,
fresh ground<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cloves
garlic, minced<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup white
wine<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup
chicken broth<o:p></o:p></span></div>
<br />
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp
lemon juice, fresh</span><o:p></o:p><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 450</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The very first thing I did was cook and crumble the two pieces of bacon. I cut each piece in half and cooked until crispy, then crumbled and set aside.</span><br />
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<span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJ82tHk36DVOGuBSsY7RpJjmZulgz_ZKp09gSnhgnSMfE0U_dIIvz6gSlBCVFQzsabvS8tbGnGE1C9TXfu7tPQndr2dK1VAlETJkcaqXS9hBkYxsyty4iBdkSUh0ZFsgpCJDKyM6mulo/s1600/bcon.JPG" height="320" width="320" /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57PQ8GLC4BR-XCbSjZbIAzo_Z9DAi0WaW9xtItY6E6JSZ0G3yJE3iqbwguGpWsYAjvjQKU_KWRqlAJPbFmi8WkFLMtVmT8S02nuPB32RnQwxaISGiIfl7rybMtsPdoVzSiEbkJb_7wRo/s1600/bcon2.JPG" height="320" width="320" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The next step is to prepare the rest of the filling for the chicken. Using a lemon zester, I gathered a maybe 1/4 tsp of fine zest, chopped it fine, and threw it into a bowl. You can also use a <a href="http://www.thekitchn.com/good-question-what-microplane-83322" target="_blank">microplane</a>, which usually yields faster and more consistent results.<span style="color: black;"> </span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">In the same bowl add minced garlic, oregano, and feta cheese. Toss gently until well blended. </span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: center;">Set filling aside while you prepare the chicken!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cut the breast in half horizontally, being careful that both halves are as even as possible. A sharp knife is invaluable at this step.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now we have two pieces of chicken that need to be pounded to about 1/8 inch thickness. For tips on pounding chicken, you view this <a href="https://www.youtube.com/watch?v=1RD2iz0x1eo&feature=plcp" target="_blank">video</a>. I didn't have a mallet, and I find that those things tend to tear apart chicken anyway, so I used the flat bottom of a heavy glass to do my pounding. A full wine bottle is another common tool - but be careful not to break your counter top!</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Lay a piece of wax paper on a baking sheet. Brush the paper with a thin layer of olive oil and sprinkle with salt & pepper. Then lay out your two flattened pieces of chicken and brush each with oil, and add salt & pepper.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now you are ready to add the filling. Spread the feta mixture evenly on the chicken breasts, keeping away from the edges as much as possible. Then top with crumbled bacon and shredded spinach.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It's finally time to cook your chicken roulade! Starting at the bottom, gently roll the chicken from one end up. The ideal way to secure these would be to use kitchen twice. Again, I didn't have this, so I used toothpicks. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><u>Rule for using toothpicks instead of twine</u></i>: Make sure you know exactly how many toothpicks you put in each piece, so you know exactly how many should come out before you serve to your guests! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add 1 tbsp olive oil to a frying pan and place on medium-high heat. Cook for about five minutes on each side, or until brown on all sides.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place chicken into a shallow, oven-proof dish and bake for 5-7 minutes or until internal temperature reads 160 degrees.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">While the chicken cooks: add wine, broth, and lemon juice to the same skillet you cooked the chicken in. Scrape together all the little bits that were left over and bring to a boil. Reduce this mixture to about 1/4 cup. Pour over chicken prior to serving.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve whole or slice into 5-6 pieces; serve with rice or couscous. Enjoy!</span></div>
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Gennyhttp://www.blogger.com/profile/12356140338044267071noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-82269652596131112242014-05-13T21:08:00.002-04:002014-05-20T20:32:03.224-04:00London Broil, Horseradish Sauce and Parmesan Asparagus<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I bought groceries online, and just by chance ended up getting a London Broil cut of meat. I have never actually cooked this before; and when I picked it up I was surprised at how Flintstone-sized the slab of meat was! I did some research and came up with a game plan. Basically, this is a less expensive cut that is naturally somewhat tough, and the goal is to marinate it and cook it to the right temperature to be tender and amazing.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_abzDIxcHmcZn1lu1ZSV06bE2MqlxFFAgkp0P9L5gVD_rY3ZUSA5-4RihZbklqiYe_0rJWgGbZWcyQHhjoY-ie8er2mTWDljCt__DHvcNM8SZijL-gvPqjW3Cz-8Cl2UEkNikYzKjTn9l/s1600/afirstphoto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_abzDIxcHmcZn1lu1ZSV06bE2MqlxFFAgkp0P9L5gVD_rY3ZUSA5-4RihZbklqiYe_0rJWgGbZWcyQHhjoY-ie8er2mTWDljCt__DHvcNM8SZijL-gvPqjW3Cz-8Cl2UEkNikYzKjTn9l/s1600/afirstphoto.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">So I created a marinade, probably the most involved part of this simple recipe. I let it marinade about 18 hours, 4 - 24 are recommended. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZhi3UsUTZgYAIfspyHofahyphenhyphenCeaxnIRIt2erDhp51a9vWAAeYLAuq8B7GmzEYSlg3cvPe7LpdBKhCBDjNwy3Q_w4aBV8MEbJfY2QxRIEDyHgpbNF1n15prvyXK-F4mlZ0S-P23Daf5eeX/s1600/aingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZhi3UsUTZgYAIfspyHofahyphenhyphenCeaxnIRIt2erDhp51a9vWAAeYLAuq8B7GmzEYSlg3cvPe7LpdBKhCBDjNwy3Q_w4aBV8MEbJfY2QxRIEDyHgpbNF1n15prvyXK-F4mlZ0S-P23Daf5eeX/s1600/aingredients.jpg" height="225" width="400" /></a></div>
<fieldset style="border: none; line-height: 22.99920082092285px; margin: 0.5em 0px 0px; padding: 0px;">
<legend style="font-style: italic; font-weight: bold; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">For the London Broil</span></legend><br />
<div class="ingredient recipe-ingredient" style="margin-bottom: 4px; padding-left: 9px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">3 cloves</span> <span class="name">garlic</span>, minced</span></div>
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<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">2 teaspoons</span> <span class="name">lemon juice</span></span></div>
<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">3 tablespoons</span> <span class="name">balsamic vinegar</span></span></div>
<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">2 tablespoons</span> <span class="name">worcestershire sauce</span></span></div>
<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">1/2 cup</span> <span class="name">red wine</span></span></div>
<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">1 tablespoon</span> <span class="name">soy sauce</span></span></div>
<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">1 teaspoon</span> <span class="name">honey</span></span></div>
<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span class="name" style="font-family: Trebuchet MS, sans-serif; font-size: large;">salt and freshly ground pepper to taste</span></div>
<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">2 to 2 1/2 pounds</span> <span class="name">flank steak or top round</span></span><br />
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<legend style="font-style: italic; font-weight: bold; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">For the Creamy Horseradish Sauce</span></legend><br />
<div class="ingredient recipe-ingredient" style="margin-bottom: 4px; padding-left: 9px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">1/4 cup</span> <span class="name">prepared</span>, horseradish</span></div>
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<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">1/2 cup</span> <span class="name">sour cream</span></span></div>
<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">1 tablespoon</span> <span class="name">Dijon mustard</span></span></div>
<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span class="name" style="font-family: Trebuchet MS, sans-serif; font-size: large;">dash of Worcestershire sauce</span></div>
<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">1/4 cup</span> <span class="name">red wine</span></span></div>
<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">1 tablespoon</span> <span class="name">cider vinegar</span></span></div>
<div class="ingredient recipe-ingredient" style="line-height: 22.99920082092285px; margin-bottom: 4px; padding-left: 9px;">
<span class="name" style="font-family: Trebuchet MS, sans-serif; font-size: large;">salt and freshly ground pepper to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span class="amount">1 teaspoon</span> <span class="name">finely chopped fresh chives</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3LQA4uBUJG6xn-0E54z2dslrovZY8reHDMI_xIDluloW8wnWQuymwj8ztjR54ugfxcy3YgabR8J1IUpMlFuhVsaUnRzZlcahqsQ7CodfRoGxt6n5MVjjX4giGf9AEG_CxEyOosIy6TMs/s1600/amarinade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3LQA4uBUJG6xn-0E54z2dslrovZY8reHDMI_xIDluloW8wnWQuymwj8ztjR54ugfxcy3YgabR8J1IUpMlFuhVsaUnRzZlcahqsQ7CodfRoGxt6n5MVjjX4giGf9AEG_CxEyOosIy6TMs/s1600/amarinade.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Blend all of the ingredients (besides the meat) together to create the marinade. Put the meat in a gallon sized ziplock and the add the marinade to let sit. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> When you are ready to cook, let the meat come to room temperature. Pour out the marinade and pat dry with a paper towel. Turn the oven up to broil and cook is about 7.5 minutes on each side at the top of the oven. When it has cooked, let the meat rest for ten minutes before slicing it against the grain.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">For the side, chop the woody ends off of the aspargus. Cook in olive oil, salt and pepper. Add grated (it adheres better than shredded) Parmesan Cheese and some lemon juice.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtP6u-h8dXWp9JVzHUTQQf4N17z2vZIjJLyjHFoVmmX9wG9dv1bzNCWjqV-9mk10RtXkPE2N6jErYcYJ7is6z-aSXozINUiRrYnjhutM6rWJlu47Nl5CaadXg5alddahvkbuJvNLyQ1cTw/s1600/acutasparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtP6u-h8dXWp9JVzHUTQQf4N17z2vZIjJLyjHFoVmmX9wG9dv1bzNCWjqV-9mk10RtXkPE2N6jErYcYJ7is6z-aSXozINUiRrYnjhutM6rWJlu47Nl5CaadXg5alddahvkbuJvNLyQ1cTw/s1600/acutasparagus.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In the down time, combine the ingredients of the Horseradish Sauce and blend to perfection.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', 'DejaVu Serif', serif; font-size: 15px;"> </span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Viola! And because this is a incredibly giant slab of meat, share it! (Or add a wine goblet and eat off of the slab while watching Game of Thrones)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">-Chef Hallie</span></div>
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Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-2631024440379118752014-05-11T12:34:00.000-04:002014-05-18T23:41:01.448-04:00Beef Stew with roasted red potatoesToday I decided to make Beef Stew, a recipe which I learned when I was first starting college and cooking. It takes about 2 - 2/12 hours to make, but its worth the wait!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSsTW1uPL3V1RnRvwQAOvvAO0g_361ZAyJJlB4E6Ai3KQwYkFWqN4u8pBJ_GC19db48aK6bEcR1aPhOC3g6wQ0xNMC45hoVzWK9W772IyRpYpsjD9Hw51E18s5gCiFCpQWBoVR66HKrU0/s1600/veg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSsTW1uPL3V1RnRvwQAOvvAO0g_361ZAyJJlB4E6Ai3KQwYkFWqN4u8pBJ_GC19db48aK6bEcR1aPhOC3g6wQ0xNMC45hoVzWK9W772IyRpYpsjD9Hw51E18s5gCiFCpQWBoVR66HKrU0/s1600/veg.jpg" height="225" width="400" /></a></div>
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<b><u>Ingredients</u></b></div>
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<b>8 - 12 oz beef, cubed</b></div>
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<b>red potatoes</b></div>
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<b>carrots</b></div>
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<b>celery</b></div>
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<b>onions</b></div>
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<b>1 bay leaf</b></div>
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<b>2-3 cups beef stock</b></div>
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<b>2/3 cup of your room mate's wine</b></div>
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<b>2 garlic cloves</b></div>
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<b>2 tablespoons flour</b></div>
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<b>thyme</b></div>
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<b>parsley</b></div>
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Cut your beef into large cubes, throw it in a hot pan with olive oil and brown all sides of the beef.</div>
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Set Aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rLemUIBgWdQxkzuSVBhvj2wccniQwPtr3tDCk3-IZYqgT9G4elD1oyixkFt65nBXLwYsX4KDzLEUOhMVD6BmwE4QFKH-P2lVnHmLxhyLP9k7jgB_WB6l08vNFSJ7NwZ-JEkoR1yPrvtA/s1600/cooked+beef+in+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rLemUIBgWdQxkzuSVBhvj2wccniQwPtr3tDCk3-IZYqgT9G4elD1oyixkFt65nBXLwYsX4KDzLEUOhMVD6BmwE4QFKH-P2lVnHmLxhyLP9k7jgB_WB6l08vNFSJ7NwZ-JEkoR1yPrvtA/s1600/cooked+beef+in+bowl.jpg" height="360" width="640" /></a></div>
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Chop your vegetables roughly if you prefer to have some intact pieces, or finely if you prefer to have them disappear into the broth. I did a rough chop. Throw them in the hot pan to cook for a few minutes and absorb the beef's flavor. Add the 2 table spoons flour - this will cause the sauce to thicken and for the vegetables to temporarily look crappy. Ignore how they look and cook it for a minute or two anyway. Then deglaze with the Franzia from your fridge!</div>
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Add the beef stock and herbs.</div>
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Throw the beef back in there. Cover and simmer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OFgWGQ983H1iUjXX1PD9-fSM9lU9w0Yx4Iss8vwqVNFu5PbF8WWBSUla9nQIm6cy8k9phyphenhyphenriRD5BGoNdeh9lE6WqQ9-7BouVUpE-hPo7Uk5CPHaBlRkV4lbdgalIcTzduty21areFEBl/s1600/beef+added+30+min.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OFgWGQ983H1iUjXX1PD9-fSM9lU9w0Yx4Iss8vwqVNFu5PbF8WWBSUla9nQIm6cy8k9phyphenhyphenriRD5BGoNdeh9lE6WqQ9-7BouVUpE-hPo7Uk5CPHaBlRkV4lbdgalIcTzduty21areFEBl/s1600/beef+added+30+min.jpg" height="225" width="400" /></a></div>
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Toss your potatoes with olive oil, garlic, parsley, salt and pepper. Roast in oven at 425.</div>
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Go relax for about 45 minutes while your potatoes cook, and 90 for the stew to thicken and cook.</div>
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Starting to look good! 90 minutes later...</div>
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Amazing Beef Stew! Enjoy and fight your pets away from your lunch!</div>
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-Chef Hallie</div>
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Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-70424395615347784172014-05-10T21:25:00.001-04:002014-05-15T22:03:59.760-04:00Morning Muffin Tops<span style="font-family: Trebuchet MS, sans-serif;">This morning I had nothing but time on my hands as I contemplated what to make for breakfast. This is what I came up with:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTiWrVF7mLJKJQ1Rh5wWyA-aZwXqwQ2HXcKnmg7spgCS8Cs_p8K4dijlmoy0PNtY-SnRHeqpsDawC89uTyqBzWA3gX6_y8AI23P-2V7ee1r4xcAc1vQKKwn0YHYpmMYZ6a6waEpsS8ATj/s1600/securedownload.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTiWrVF7mLJKJQ1Rh5wWyA-aZwXqwQ2HXcKnmg7spgCS8Cs_p8K4dijlmoy0PNtY-SnRHeqpsDawC89uTyqBzWA3gX6_y8AI23P-2V7ee1r4xcAc1vQKKwn0YHYpmMYZ6a6waEpsS8ATj/s1600/securedownload.jpg" height="225" width="400" /></span></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Using a regular 12-cup muffin tin, these Saturday morning creations were made with the following ingredients:</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 medium red potatoes, diced fine</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">9 eggs, scrambled</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">To taste:</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">diced green peppers</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">diced red peppers</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">diced onion</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">diced ham (could use bacon bits, pieces of sausage, etc.)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">shredded cheddar cheese</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">chives, chopped fine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">salt & pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">First, <b>spray the muffin pan with non-stick spray</b>. I used a small dab of butter for each muffin and the result was a little messier than I had hoped. Second try using non-stick spray yielded much better results.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat the over to 350 degrees.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">To create the 'hashbrown' base, I used a Pampered Chef <a href="http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=240&categoryCode=CE">food chopper</a> to chop the red potatoes very fine:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieupnJiNO9TrmL6HedgMHlVxJtmf25V5lTZjg6MhkyqATamIbCn9Mgg3eyi_ye-ZaJEVHSHxiHwb0vq36iq28L9qpdYGex1TevUGQvurSa2H1vpnR73U-WFPFMLevusezJgSJmmGhGLByc/s1600/IMG_4187%5B1%5D.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieupnJiNO9TrmL6HedgMHlVxJtmf25V5lTZjg6MhkyqATamIbCn9Mgg3eyi_ye-ZaJEVHSHxiHwb0vq36iq28L9qpdYGex1TevUGQvurSa2H1vpnR73U-WFPFMLevusezJgSJmmGhGLByc/s1600/IMG_4187%5B1%5D.JPG" height="320" width="240" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRnIzEvRL3gQ0wQruH-eTxyDoxSIDpQJSHTtnAlEbQ_i_9XoRDuEfhQH7QLEj0Ghduoj0zweRNK6nxyE6Qt0TDKANekhGdmbiO3SY9rFrkVJLowiX3tl6xbY37WLU2YuxrWzwc7rkI0Iv/s1600/IMG_4189%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRnIzEvRL3gQ0wQruH-eTxyDoxSIDpQJSHTtnAlEbQ_i_9XoRDuEfhQH7QLEj0Ghduoj0zweRNK6nxyE6Qt0TDKANekhGdmbiO3SY9rFrkVJLowiX3tl6xbY37WLU2YuxrWzwc7rkI0Iv/s1600/IMG_4189%5B1%5D.JPG" height="320" width="240" /></a></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Then I put in a bowl and added</span><span style="font-family: 'Trebuchet MS', sans-serif;"> about 2 tbsp olive oil, some fresh cut chives from my garden, and some salt & pepper:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbn9l0pW_qPYW3G4_9XoxGT8GX3XWnhuN98SwW51WYlPCu2EFbU6AG1dOULO71k_JCsal3AXKu0VrjNrs2nGW-MkNH8QtCzo1sjI32oFz4hHw8vstagKBt0hXZKlOMoKMGmaYw2FWgJEP1/s1600/IMG_4191%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbn9l0pW_qPYW3G4_9XoxGT8GX3XWnhuN98SwW51WYlPCu2EFbU6AG1dOULO71k_JCsal3AXKu0VrjNrs2nGW-MkNH8QtCzo1sjI32oFz4hHw8vstagKBt0hXZKlOMoKMGmaYw2FWgJEP1/s1600/IMG_4191%5B1%5D.JPG" height="640" width="480" /></span></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I mixed this all together and spread into each of the twelve muffin cups. I filled each one about half way, pressing gently to fill the bottom of each cup.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvnD4ATRvBYiwuPd_79rSneoZM9kao2fJQ2Ge-wtCjCGY6xDTiaPQVnd345ifWzsf4gW5xoTt1GthaWpnYJIBZQbKORN1IyzlSnyYbqcit8L6Q4AMazXnR-NKr3NWzG4XAtVxLjgQ_OVu/s1600/IMG_4196%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvnD4ATRvBYiwuPd_79rSneoZM9kao2fJQ2Ge-wtCjCGY6xDTiaPQVnd345ifWzsf4gW5xoTt1GthaWpnYJIBZQbKORN1IyzlSnyYbqcit8L6Q4AMazXnR-NKr3NWzG4XAtVxLjgQ_OVu/s1600/IMG_4196%5B1%5D.JPG" height="640" width="480" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I <b>baked the hash browns for 10 minutes</b> while prepping the remaining ingredients:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Once the potatoes were slightly browned, I layered various ingredients on top (peppers & onions, then meat, then cheese) and then topped with the scrambled eggs before baking.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bake at 350 degrees for <b>12-15 minutes</b>, or until the eggs are cooked through. <b>Let cool</b> for 2-3 minutes before removing from muffin pan. Using a butter knife, gently loosen the Muffin Top from its cup and serve!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Once again, this is a <i>great</i> recipe for intentional leftovers! I will grab one or two and take them to work for an awesome on-the-go breakfast. Hope you enjoy!!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Chef Genny</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-20864088979846022432014-05-10T19:22:00.002-04:002014-05-15T22:01:15.253-04:00Slow Cooker Pulled Pork BBQ<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpqj5FzWYdUMa5kEygIoqYLYYhY5D_0tWSd3T-e92-Ixqx8a0Oz1fQJzBAPNcOceaP0bqu7KLhvrTWksXdx13UUHjQyOwWFBibaTNsjwM1UL6MZcIM3QH0qQ6Fjcmjk3HOtdDoDIDb1AX/s1600/IMG_4177%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpqj5FzWYdUMa5kEygIoqYLYYhY5D_0tWSd3T-e92-Ixqx8a0Oz1fQJzBAPNcOceaP0bqu7KLhvrTWksXdx13UUHjQyOwWFBibaTNsjwM1UL6MZcIM3QH0qQ6Fjcmjk3HOtdDoDIDb1AX/s1600/IMG_4177%5B1%5D.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">One
of my favorite weekday meals is pulled-pork sandwiched (or beef...or
chicken...or turkey!) I like pork because it can sit in the slow cooker all day
without fear of becoming too dry while I am at work.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">First, put<span class="apple-converted-space"> </span><b>2-3 lb bone-in pork loin</b><span class="apple-converted-space"> </span>in crock pot. Fill with water so the
pork is <i>just</i> covered. Season with salt & pepper to
taste. Add onions, potatoes, and carrots for an added treat!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;"> Once the pork is fully cooked, drain the water from the crock pot and turn off heat. Pull away any bones or large chunks of gristle and fat that you don't want. The bones should slide off the meat like butter! </span></span><span style="font-size: small;"><span style="font-weight: normal;"><br /></span></span><span style="font-size: small;"><span style="font-weight: normal;">For the next step, I usually wait about 10-15 minutes so the meat has some time to cool. If it's too hot the meat can get mushy...</span><span style="font-weight: normal;">Using two forks, gently pull apart the meat. You can do this however little or much you like depending on your own preference.</span></span><span style="font-size: small;"><span style="font-weight: normal;"><br /></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This
recipe is super easy and is perfect for throwing together right before you walk
out the door at 7 AM!</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Cook
on low for 6-8 hours or high for 4 hours. The time it takes to cook through
will depend on the size and temperature settings of your crock pot. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span style="font-weight: normal;">Then, stir in your favorite </span>barbecue sauce<span style="font-weight: normal;"> and mix until the meat is thoroughly coated. At this point, I usually turn the crock pot back to low to keep the BBQ warm until everyone has had a chance to get seconds!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For a yummy pork BBQ sandwich, I like to use <b>potato rolls</b> and a pinch of <b>cheddar cheese</b>. I am also a hot sauce junkie and for BBQ I like to use <b><a href="http://www.huyfong.com/no_frames/sriracha.htm">sriracha sauce</a>. </b>To top it all off I added <b>avocado</b> <b>slices</b> for a healthy, colorful, and most importantly a <i>tasty</i> bonus!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I hope you enjoy this simple and delicious recipe - and remember, leftovers keep in the fridge for days of BBQ heaven!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Chef Genny</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0tag:blogger.com,1999:blog-4470512436007209806.post-74624725554099308382014-05-07T20:34:00.002-04:002014-05-10T19:21:16.400-04:00First Post - without any cooking involved!<span style="font-family: Trebuchet MS, sans-serif;">Welcome to the <i>Half Baked Cooking Blog</i>! As a challenge to improve our cooking skills and make the most of our salaries, Genny and I (Hallie) have made a firm decision to eat out less and cook more. This blog will chronicle our foray into FULL time cooking! You can expect to see a lot of food photos, recipes, thoughts on said recipes and problem resolutions on this blog. Although we both currently work in office jobs, we've done our time in food service and love to be creative. So look out - and check back!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Thanks for reading!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">-Chef Hallie</span>Anonymoushttp://www.blogger.com/profile/11600565910006242446noreply@blogger.com0