tag:blogger.com,1999:blog-49509770950104296482024-03-05T05:01:18.685-08:00Gourmet Cooking For TwoGourmet Recipes, Tips and Tricks, That will
Teach you how to please your man in the Kitchen!MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.comBlogger163125tag:blogger.com,1999:blog-4950977095010429648.post-70508620800057746102014-08-21T12:26:00.002-07:002015-04-24T10:08:21.002-07:00Gourmet Cooking For Two<table bgcolor="#FFFFFF" border="0" cellpadding="0" cellspacing="0" id="yui_3_16_0_1_1408648727890_2251" style="background-color: white; margin: 0px; padding: 0px; word-break: break-word;"><tbody id="yui_3_16_0_1_1408648727890_2250" style="width: 598.4000244140625px;">
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<span id="yui_3_16_0_1_1408648727890_2266"><span id="yui_3_16_0_1_1408648727890_2265"><span style="color: red; font-family: inherit; font-size: large;">The press release for my book finally came out! Thanks for your support!</span></span></span></div>
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<span style="font-size: 20pt;"><b><a href="http://www.amazon.com/Gourmet-Cooking-Two-Christie-Silbaugh/dp/1462114407" target="_blank">Gourmet Cooking for Two</a></b></span></div>
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<i id="yui_3_16_0_1_1408648727890_2501"><b id="yui_3_16_0_1_1408648727890_2500">A romantic gourmet adventure that will satisfy your appetite and spice up your love life.</b></i></div>
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SPRINGVILLE, Utah - August 19, 2014 - Author Chrisiti Silbaugh and Cedar Fort Publishing and Media announce the release of "Gourmet Cooking for Two," a<img align="left" border="0" src="http://ih.constantcontact.com/fs118/1102549438736/img/949.jpg" height="253" hspace="5" id="yui_3_16_0_1_1408648727890_2554" name="ACCOUNT.IMAGE.949" style="border: 0px;" vspace="5" width="225" />cookbook<span id="yui_3_16_0_1_1408648727890_2511"> that gives credence to the statement: "The way to man's heart is through his stomach," and then some. Loaded with delectable delicacies and tantalizing treats, every soul-satisfying recipe has been created with love in mind.</span></div>
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<span id="yui_3_16_0_1_1408648727890_2514"><span id="yui_3_16_0_1_1408648727890_2517">Not only do the beautiful photographs of each dish seduce you to want to partake, but every recipe is accompanied by a romantic tip that is sure to fan the flame of your love or reignite the embers of a waning romance.</span></span></div>
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<span id="yui_3_16_0_1_1408648727890_2514"><span id="yui_3_16_0_1_1408648727890_2550">Whether its an appetizer, salad, soup, main dish, side dish, or dessert, Christi Silbaugh infuses romantic fun and wisdom into over 120 recipes.</span></span></div>
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<span id="yui_3_16_0_1_1408648727890_2548">With unique romantic tips to accompany recipes such as Refreshing Shrimp Bites, Hot and Sour Soup, Chicken Cordon Bleu, and Orange Dreamsicle, "Gourmet Cooking for Two" </span><span id="yui_3_16_0_1_1408648727890_2545">will satiate your appetite while spicing up your love life. Maybe the way to your lover's heart really is through the stomach!</span><br />
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Get your copy <a href="http://www.nourishtheworkshop.com/gcft.php" target="_blank">HERE</a></div>
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<span id="yui_3_16_0_1_1408648727890_2469" style="font-weight: 700;">About the Author:<img align="right" border="0" src="http://ih.constantcontact.com/fs118/1102549438736/img/950.jpg" height="219" hspace="5" id="yui_3_16_0_1_1408648727890_2468" name="ACCOUNT.IMAGE.950" style="border: 0px;" vspace="5" width="219" /></span></div>
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CHRISTI SILBAUGH is the self-educated chef and author of three cooking blogsincluding: <a href="https://www.blogger.com/null" rel="nofollow" shape="rect" style="background: transparent; color: #196ad4; margin: 0px; outline: none; padding: 0px;">Mom, What's For Dinner</a>, <a href="https://www.blogger.com/null" rel="nofollow" shape="rect" style="background: transparent; color: #196ad4; margin: 0px; outline: none; padding: 0px;">Gourmet Cooking For Two</a> and<a href="https://www.blogger.com/null" rel="nofollow" shape="rect" style="background: transparent; color: #196ad4; margin: 0px; outline: none; padding: 0px;">Zero Calorie Life</a>. <span id="yui_3_16_0_1_1408648727890_2539">She writes for foodie media giants Glam Media and Federated Media and works for Fast Forward Events, covering food and wine events in San Diego. Since 2009, she has created and posted over 1,000 gluten-free recipes. She lives with her family in California.</span></div>
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MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-54570387907998141002014-03-27T11:43:00.003-07:002014-03-27T11:43:33.210-07:00Spring Vegetable Pouches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPlpQGvRGA8F7nnb711NXNGCe9s1X-T_gonorHMOE3n7_5qvuiIh-1KiPzO_8CrQXZb0mFU2IlCYIIndmGC7GzsQ2R-CFGSheV-iJpi3lUfuf5fWVL78_VGYLbuOl7YjKiIlCFMT_UnE/s1600/VeggieRavioliFrame.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPlpQGvRGA8F7nnb711NXNGCe9s1X-T_gonorHMOE3n7_5qvuiIh-1KiPzO_8CrQXZb0mFU2IlCYIIndmGC7GzsQ2R-CFGSheV-iJpi3lUfuf5fWVL78_VGYLbuOl7YjKiIlCFMT_UnE/s1600/VeggieRavioliFrame.jpg" height="291" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I recently was blessed to review <a href="http://www.amazon.com/gp/product/0711235368/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0711235368&linkCode=as2&tag=asthgrup0d-20" style="background-color: white; color: #9d1961; line-height: 18px; text-decoration: none;">Eat Well and Stay Slim: The Essential Cuisine Minceur</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=asthgrup0d-20&l=as2&o=1&a=0711235368" height="1" style="background-color: white; border: none !important; line-height: 18px; margin: 0px !important;" width="1" /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4oUkQIePhCyJhlMKC2zzFTPnffBPh_HMhfYzVhrjQ_jV9EN4FGnMDbaHJRa8_4gGdEGtNqHhDbY-jZBb5dnn4KQis48GPmAEL6xXbD_EJR9-iC9eRmDjo5XAh65zeTmJOWczm1oJVDk/s1600/eat-well-and-stay-slim-132715l2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4oUkQIePhCyJhlMKC2zzFTPnffBPh_HMhfYzVhrjQ_jV9EN4FGnMDbaHJRa8_4gGdEGtNqHhDbY-jZBb5dnn4KQis48GPmAEL6xXbD_EJR9-iC9eRmDjo5XAh65zeTmJOWczm1oJVDk/s1600/eat-well-and-stay-slim-132715l2.jpg" height="320" width="242" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">From the million-copy bestselling author of Cuisine Minceur. Over 140 exquisite recipes fuse traditional flavors with the global influences that are redefining French cuisine, all with astonishingly low calorie counts.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This book is the mecca for healthy scrumptious recipes. Tons of mouth watering photos with easy to follow directions. I would say this is the go-to book for people who want to eat healthy, but still want foodie quality food. Get yours here: </span><a href="http://www.amazon.com/gp/product/0711235368/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0711235368&linkCode=as2&tag=asthgrup0d-20" style="background-color: white; color: #9d1961; line-height: 18px; text-decoration: none;">Eat Well and Stay Slim: The Essential Cuisine Minceur</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=asthgrup0d-20&l=as2&o=1&a=0711235368" height="1" style="background-color: white; border: none !important; line-height: 18px; margin: 0px !important;" width="1" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">So today I have adapted a recipe from the book. With some changes of course. <span style="color: #455560;"> </span>These over-sized ravioli are scrumptious and nice and light. so great for the waistline. Enjoy! </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Spring Vegetable Pouches</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">adapted from </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><a href="http://www.amazon.com/gp/product/0711235368/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0711235368&linkCode=as2&tag=asthgrup0d-20" style="background-color: white; color: #9d1961; font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-decoration: none;">Eat Well and Stay Slim</a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup peeled and shredded carrots</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup celery</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sweet onion, sliced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup mushrooms, sliced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Tbsp. olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp fresh tarragon, finely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 large won ton wrappers - or fresh squares of pasta dough</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cup vegetable stock</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">fresh tomatoes and chives for garnish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut up your veggies. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium-sized covered saucepan, gently sweat the carrots in the olive oil for 3 minutes, then add the mushrooms an sweat for 3 minutes more. Season with salt and pepper. Stir in the finely chopped tarragon and set aside. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNB2apH2vsVULO6_0CgovRasESvvJpN3nWYawfpT6yFP7lID4kdYnLmYEDdVIcruyf03RU8Pe4M4rGnHMPVGdh0TOwSuu8muTBBngaPrmD_7HFNniHvUBwdSujvgiXXqFNHyMTa_YLyBs/s1600/VeggieRavioli8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNB2apH2vsVULO6_0CgovRasESvvJpN3nWYawfpT6yFP7lID4kdYnLmYEDdVIcruyf03RU8Pe4M4rGnHMPVGdh0TOwSuu8muTBBngaPrmD_7HFNniHvUBwdSujvgiXXqFNHyMTa_YLyBs/s1600/VeggieRavioli8.jpg" height="213" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place 4 squares of pasta dough or large won ton wrappers.on your work surface. Place some of the cooled vegetables in the center of each pasta square. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6PiREEspZ3yCz7c0jASm-zdrRlTMf2GSGpTLRUxBOzba_juc-1dFCjEpA7FllErWHxYM8AJfwRh_5Jt1VaRivlqmZOOBe-y8Op6gclQr8Vcau8r_ynIOWKkksYbhCYGO4U5oOCtv8_M/s1600/VeggieRavioli7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6PiREEspZ3yCz7c0jASm-zdrRlTMf2GSGpTLRUxBOzba_juc-1dFCjEpA7FllErWHxYM8AJfwRh_5Jt1VaRivlqmZOOBe-y8Op6gclQr8Vcau8r_ynIOWKkksYbhCYGO4U5oOCtv8_M/s1600/VeggieRavioli7.jpg" height="213" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Using a pastry brush, lightly brush the edges of each square with water. Lay another pasta square on top and then gently press the edges of the pasta squares together, making sure that there are no openings. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87Z_tZQK25Lmz4YPBJubmGE4jdIzpqcSDerexsQvRmgqHZl-mOkJWDpgvRvHJie_cRUOWC3Ag4oLtH-4qsjo_S3Lko66lnbh7DdxzKRmlX0G_rJKM-rXZNtqPSa8XXv-mHLzLIsTflHA/s1600/VeggieRaviol5i.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87Z_tZQK25Lmz4YPBJubmGE4jdIzpqcSDerexsQvRmgqHZl-mOkJWDpgvRvHJie_cRUOWC3Ag4oLtH-4qsjo_S3Lko66lnbh7DdxzKRmlX0G_rJKM-rXZNtqPSa8XXv-mHLzLIsTflHA/s1600/VeggieRaviol5i.jpg" height="213" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add your vegetable stock to a large saucepan and bring to a boil. Add ravioli and cook one at a time for 5 minutes. Serve, topped with fresh tomatoes and chives! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPaIbbHM3Z4EUvhsWdZhPRFd8ztmCOYh9tpeAi5N8WdqPMGT7lHquOdXxuzu_UmHOQrw1ytmdXhSUElcg1KcFhimyb49ODeoiBrBZSxt1ALrhfTHRMZTfnXYHABXvnC8fdSet6W-ZzIs/s1600/VeggieRavioli2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPaIbbHM3Z4EUvhsWdZhPRFd8ztmCOYh9tpeAi5N8WdqPMGT7lHquOdXxuzu_UmHOQrw1ytmdXhSUElcg1KcFhimyb49ODeoiBrBZSxt1ALrhfTHRMZTfnXYHABXvnC8fdSet6W-ZzIs/s1600/VeggieRavioli2.jpg" height="266" width="400" /></a></div>
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MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-23725341484147847862014-02-26T16:06:00.002-08:002014-02-26T16:06:52.772-08:00Scallop Carpaccio Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeJ3Yp95d8d97r8kHTtTgVBtio7nhyt-O15mZKSQFre8zhomxCovPSIJCt5_WX5utkYVfpVfCPb5Qg4rps-YnwCMuZzulgvJrJspG8fvqTcu_2dG12nZDvELtVI3t6aFUNhaJGtrJwE4/s1600/ScallopSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeJ3Yp95d8d97r8kHTtTgVBtio7nhyt-O15mZKSQFre8zhomxCovPSIJCt5_WX5utkYVfpVfCPb5Qg4rps-YnwCMuZzulgvJrJspG8fvqTcu_2dG12nZDvELtVI3t6aFUNhaJGtrJwE4/s1600/ScallopSalad.jpg" height="400" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Traditional Italian food is my absolute favorite food. Not the American version of Italian food, but the real Italian food that is made in Italy. Finding authentic recipes can sometimes be hard. That is why I was super excited to read <a href="http://www.altiramisu.com/" target="_blank">The Al Tiramisu Restaurant Cookbook</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QPu56w4YRWahAhHkw1v4ySA5zwRAHlpC4nKrKiYDMqxj_QDAEr9saB5vRXn4HFmmdFZ_cWGWFRESfQIR05MW3woieXIfBZvv6eQ1-1zmOgI_210u3nwiqqyLtLv_5rD-OmJTj7NJQXs/s1600/altiramisucookbook-thumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QPu56w4YRWahAhHkw1v4ySA5zwRAHlpC4nKrKiYDMqxj_QDAEr9saB5vRXn4HFmmdFZ_cWGWFRESfQIR05MW3woieXIfBZvv6eQ1-1zmOgI_210u3nwiqqyLtLv_5rD-OmJTj7NJQXs/s1600/altiramisucookbook-thumb.jpg" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Discover the Beauty of Basilicata and the taste of Southern Italy, in this book. This book is complete with history, tips, recipes, and Italian cooking primer for home cooks, and wine pairing recommendations. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10X793fFfxRyzvxyiT1vC3tGDbYDDETQq-GdHxBDM1G5LuyAdTRqPi7B3dnkFce1uShktqvCx_1FcHxxBI_h4Y6D2CSVwJu4q9ATerBiZAGvVabQ5BySt0cX_HyN7StLMeGBFDUv9vvc/s1600/xl_5065_TP-CREDIT-diotaiuti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10X793fFfxRyzvxyiT1vC3tGDbYDDETQq-GdHxBDM1G5LuyAdTRqPi7B3dnkFce1uShktqvCx_1FcHxxBI_h4Y6D2CSVwJu4q9ATerBiZAGvVabQ5BySt0cX_HyN7StLMeGBFDUv9vvc/s1600/xl_5065_TP-CREDIT-diotaiuti.jpg" height="175" width="320" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">"This unique collection of more than 100 mouthwatering recipes reveal [reveals] the history of Al Tiramisu, Washington, D.C.'s "most authentic" Italian restaurant, as well as the life story of its Chef/Owner Luigi Diotaiuti. The book welcomes readers to Al Tiramisu - sharing memories and favorite dishes of both celebrity diners and cherished clients. Chef Luigi then leads a culinary tour back to his homeland of Basilicata, Italy and shares secrets from some of the finest dining establishments around the globe where he began his career. The final chapter outlines Chef Luigi's life in America and includes recipes that he served at the James Beard Foundation and in cross-cultural culinary venues on both sides of the Atlantic. Each beloved recipe represents Al Tiramisu's "elevated" Italian cooking style and features an Italian cooking tip and a wine pairing." -source Create Space</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Get yours here: http://www.altiramisu.com/</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the book I found a delightful classic scallop carpaccio dish that I knew my husband would be happy to come home to. It was so easy to make. I was right, my husband loved the dish. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJW4t6eS7-iAjUEQIEyZqRwvLEWuFxkhWak1R2NPykUQpZEtySBWp46Ho2RkXt7OmgxMICxH421U2nI25UCNvbuvqy5bAtBbBLjGSwA038pLbV4vdS-Yf7WwT38Q1eeeV_JkqKEntFsA/s1600/ScallopSalad1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJW4t6eS7-iAjUEQIEyZqRwvLEWuFxkhWak1R2NPykUQpZEtySBWp46Ho2RkXt7OmgxMICxH421U2nI25UCNvbuvqy5bAtBbBLjGSwA038pLbV4vdS-Yf7WwT38Q1eeeV_JkqKEntFsA/s1600/ScallopSalad1.jpg" height="320" width="320" /></span></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Scallop Carpaccio Salad</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">adapted from: <a href="http://www.altiramisu.com/" style="text-align: center;" target="_blank">The Al Tiramisu Restaurant Cookbook</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">serves 2</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 sea scallops</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Tbsp fresh squeezed orange juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Juice of 1/2 a lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup extra virgin olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp slivered almonds, toasted</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Tbsp capers</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Tbsp finely chopped fresh chives</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp fleur de sel</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">micro greens</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the scallops on a baking sheet lined with wax or parchment paper. Cover with plastic wrap and place in the freezer for one hour. (I know you don't want to freeze amazing scallops, but this is only done so you can cut them super thin, do it, you won't be sorry. )</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When the scallops are almost hard, remove them from the freezer, and with a sharp filleting knife, carefully cut the scallops width-wise into paper thin slices. Divide them between 2 plates. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl whisk together a pinch of salt, the orange juice, and the lemon juice. Slowly add the olive oil, a bit at a time, and continue to whisk until you have an emulsified vinaigrette. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place micro greens on the plates with the scallops. top with almonds, capers, chives, and fleur de sel. Drizzle the vinaigrette over and serve. </span></div>
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MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com1tag:blogger.com,1999:blog-4950977095010429648.post-92023479822332094652014-01-24T15:24:00.001-08:002014-01-24T15:41:01.143-08:00Steak with Onion Peppercorn Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzd5Pp7TKPBltmd9Zimql6RMP5voXBKuiAEuu-ErJtHq3bKRqcdAt0nVHZeSlADTPxR8W89jO6qz1AcwQzeqYjxU9q7AT65qUvE6pK7qRzpqwv_jt6-WMHtJy3PpRZRQw-81FeLZgBsk/s1600/PeppercornSteakFont.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzd5Pp7TKPBltmd9Zimql6RMP5voXBKuiAEuu-ErJtHq3bKRqcdAt0nVHZeSlADTPxR8W89jO6qz1AcwQzeqYjxU9q7AT65qUvE6pK7qRzpqwv_jt6-WMHtJy3PpRZRQw-81FeLZgBsk/s1600/PeppercornSteakFont.jpg" height="400" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I know my posts have only been about once a week right now. That is because I have been finishing my second book! I have good news! I finished the manuscript! Gourmet Cooking For Two will be coming to stores near you August of 2014. Cedar Fort publishing has picked up my contract and we are all things go! This has been quite the venture. There will be 75% new recipes and 25% of the favorites from this site. Each recipe comes with a romantic tip as well. Thank you guys for all your support!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Because I just finished my book, I thought it was time to review one. I recently had the chance to review "<a href="http://www.amazon.com/Great-Meat-Dave-Kelly/dp/1592335810">Great Meat</a>".</span></div>
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<a href="http://www.amazon.com/Great-Meat-Dave-Kelly/dp/1592335810" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPulAlZRxBfS1HICGgGMWOid_IVTp5RRDMUxekFqCayiyRgLC3Tl_wRZbPsMADKKX4FQz6xJcuH3M_TXuRvgLPBQSS3G6-5-GahfxsdB2qXnjD52lNAfa750gut6G6wSYKP_o_KbwReHY/s1600/615zm2uSidL.jpg" width="284" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Some people might be surprised, because I am not a meat lover, but my husband is. I was excited because having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste of a recipe, and this book gave me a chance to learn much more about meat. This book offers valuable information to meat lovers and serious home cooks who want to learn new and different preparation techniques. Learn how to identify and use different cuts, why and when free-range and grass-fed is better, the basics of home butchery, and much more with this informative book. You can get yours here: </span><a href="http://www.amazon.com/Great-Meat-Dave-Kelly/dp/1592335810" style="font-family: Arial, Helvetica, sans-serif;">Great Meat</a><span style="font-family: Arial, Helvetica, sans-serif;">.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I enjoyed learning about all the different cuts of meat and I really enjoyed going through all of the great recipes in this book. Here is one I adapted from the book. Enjoy! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_odG-90s7fwh25B0FwMbcT2O-uxolTgNTeK0HvDUCVj5xpg9XhbdH1l7-sTxsdj7n2plZyUXMk3uE9aiCg8V9H689M_NW8boglBu1exQYnKSPo8XlyGyDRTN__ihXGy_z_-7cNBipZI8/s1600/PeppercornSteak.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_odG-90s7fwh25B0FwMbcT2O-uxolTgNTeK0HvDUCVj5xpg9XhbdH1l7-sTxsdj7n2plZyUXMk3uE9aiCg8V9H689M_NW8boglBu1exQYnKSPo8XlyGyDRTN__ihXGy_z_-7cNBipZI8/s1600/PeppercornSteak.jpg" height="320" width="320" /></span></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Steak with Onion Peppercorn Sauce</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>adapted from </b><a href="http://www.amazon.com/Great-Meat-Dave-Kelly/dp/1592335810">Great Meat</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 8 ounce portions of tri-tip or your favorite steak cut (hangar is recommended in the book but my butcher didn't have any)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup grapeseed oil, or any other high heat oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 onion, peeled and chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic, peeled and finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp pink peppercorns, coarsely cracked</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp black peppercorns, coarsely cracked</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup red wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup heavy whipping cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chicken stock</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Gently tenderize your meat with a meat mallet and set aside. (ignore the 3rd fillet, I had to make 3 so I could get pictures).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGO4b_4AXQAHjVowbknbxjyfMuixKHP9mPCEIPd3H72ZUd2EOSmtn7hUK5cuDeqJhcAGU1wXtxKOfJr-xnm3a-bDdqZfNPCBd57F6ZUFstYMlZTMIcKRSk3euBb_g-RYJObIP2qrri_iI/s1600/PeppercornSteak8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGO4b_4AXQAHjVowbknbxjyfMuixKHP9mPCEIPd3H72ZUd2EOSmtn7hUK5cuDeqJhcAGU1wXtxKOfJr-xnm3a-bDdqZfNPCBd57F6ZUFstYMlZTMIcKRSk3euBb_g-RYJObIP2qrri_iI/s1600/PeppercornSteak8.jpg" height="320" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat half the oil in a pan. Add the onion and garlic, and fry gently until softened. add the pink peppercorns, black pepper, and wine. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63QX0u_ba4F9TdeJek7jyQJxGagjFPj9TpMv-OIhuF7vNNHwALbD8vWaVtNxJvDqq1mViFOXyAvK_Szy4x8XyB2kXr8pJ9sIaRPs8LcTFy2Sii7LOVIHBZGCBm56P4wuRd52SDCSmDHs/s1600/PeppercornSteak6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63QX0u_ba4F9TdeJek7jyQJxGagjFPj9TpMv-OIhuF7vNNHwALbD8vWaVtNxJvDqq1mViFOXyAvK_Szy4x8XyB2kXr8pJ9sIaRPs8LcTFy2Sii7LOVIHBZGCBm56P4wuRd52SDCSmDHs/s1600/PeppercornSteak6.jpg" height="214" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Simmer until most of the liquid has evaporated. Stir in the cream, stock, and salt to taste. Simmer until thickened, stirring occasionally.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat a large frying pan over medium heat. Brush the steaks with the remaining oil and season with salt. When the pan is smoking, add the steak and fry for 1 1/2 minutes on each side for medium-rare. Fry the steak in batches if they cover more than half of the pan's surface. Remove the steak and allow to rest, covered, for 3 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the sauce to the meat pan and stir to deglaze the juices. Stir in any juices from the rested steak. Serve the steak with the sauce on top.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />There is just something magical about breakfast in bed. I think it is because everyone wants it, but not too many people want to get up and make it. Even though I am a go go go kind of person, I still love a lazy morning. I love it so much, that I want to bless my husband with it. I have a little repertoire of quick meals that look and taste divine, in no time at all. This is one of them. I get in and out of the kitchen so fast, he doesn't even realize breakfast is coming. I hop back in bed for morning snuggles, and 40 minutes later, the timer goes off and we have an amazing breakfast. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Romantic tip:</b> Treat your love to breakfast in bed. They just might return the favor sometime!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">What I love so much about these omelette's is that you can cater them to individual taste's. For instance, my husband likes all things hotter than hades. I love spice and heat, but he likes it over the top. So I added jalapeno peppers to his. You can cook the bacon and saute the onions the night before, so all you have to do is pop the omelette's in the oven. </span></div>
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<b>Oven Baked Omelette's </b></div>
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adapted from <a href="http://www.tasteofhome.com/recipes/jack-cheese-oven-omelet/print">Taste of Home</a> </div>
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4 bacon strips, diced</div>
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1/2 onion, diced</div>
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2 green onions, sliced</div>
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4 eggs</div>
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1/2 cup milk</div>
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1/4 teaspoon salt</div>
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1-1/4 cups shredded Monterey Jack cheese, divided</div>
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Cook bacon until crisp. Drain the pan, but don't clean the pan. Set bacon aside. </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the same pan you cooked the bacon saute onion until tender; set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, beat eggs. Add the milk, salt, 1 cup</span></div>
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cheese, bacon and sauteed onions. Transfer to a greased shallow</div>
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2-qt. baking dish. Or to two individual baking dish. Top with sliced green onions.</div>
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Bake, uncovered, at 350° for 30 minutes. </div>
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Take out and sprinkle with</div>
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remaining cheese. Bake another 10 minutes. Serve warm. </div>
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I like to serve these, breakfast in bed style.</div>
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If you like my work, please support it by getting my <a href="http://www.amazon.com/Gourmet-Cooking-Two-Christie-Silbaugh/dp/1462114407" target="_blank">cookbook</a></div>
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<a href="http://www.amazon.com/Gourmet-Cooking-Two-Christie-Silbaugh/dp/1462114407" target="_blank">Gourmet Cooking for Two</a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Each year for Christmas I let everyone pick one treat they would like me to make for them as a Christmas present. This year my daughter told me she wanted me to make salted caramel cinnamon rolls. She never ever picks an easy thing. Not having a single recipe to refer to, I got busy creating one. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salted caramel is easily my daughter's favorite treat. Any time I make anything she says: "oh, imagine this with salted caramel on it!". It is an epidemic. My husband hopped on her bandwagon and next week I will be sharing with you his request which happens to be salted caramel chocolate cups. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My recipe was a huge success. It is something to dream about. This recipe is perfect for holidays, birthdays, brunch, or any special occasion that you want to splurge. I would say that you will have some left to share with others, but I had trouble prying the pan out of my families hand. If you love salted caramel, get ready for your taste buds to take a trip to mecca. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Salted Caramel Cinnamon Rolls</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe by Christi Silbaugh</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>makes 12</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">for the dough-</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/8 cup warm water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/8 teaspoons active dry yeast </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup granulated sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup buttermilk, at room temperature</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup canola or vegetable oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups all purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">for the filling-</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup softened butter</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cups packed light brown sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 tablespoons ground cinnamon</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon cornstarch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salted Caramel:</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup unsalted butter</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup light brown sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup light corn syrup</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp sea salt</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp heavy cream</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp vanilla extract</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Sea salt flakes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Once mixture looks bubbly and frothy, pour in remaining sugar and salt.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir 20 seconds in the mixer.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl. Cover with plastic wrap and a dish towel. Place in a warm place. Rise 1-2 hours or until dough has doubled in size.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough. Flour a large clean table liberally with flour. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Roll dough out to be a 20x30 rectangle, while moving dough around to ensure it's not sticking to your work surface. Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place into parchment paper lined, butter greased pan. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXU-PrvPBLh_WXdLQlOPHabQIk70KDj8fDjelUu7BqsVMZJvKM2xUIZ91_stuhwZFORoV8WfNe5MCUNdhMZxoQs186mJBgjPgHY26lDGpiHmuPCWvy9fUFeX8bssg3zvwPRv-feLN-Lyo/s1600/SaltedCaramelCInnamonRolls9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXU-PrvPBLh_WXdLQlOPHabQIk70KDj8fDjelUu7BqsVMZJvKM2xUIZ91_stuhwZFORoV8WfNe5MCUNdhMZxoQs186mJBgjPgHY26lDGpiHmuPCWvy9fUFeX8bssg3zvwPRv-feLN-Lyo/s1600/SaltedCaramelCInnamonRolls9.jpg" height="214" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCslVlIfZQ3-k3T8p0nNY_qcvS90aNdjDQMIAGXAVElRanoMu6XSizqVg_gPtzAKpR3HWRl8M7kgqle_RFETNbPdCzU_SipqSAART0ZHPSfaguC_WEc0e0iERXuiM2s8RB_T78tCPTSuk/s1600/SaltedCaramelCInnamonRolls8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCslVlIfZQ3-k3T8p0nNY_qcvS90aNdjDQMIAGXAVElRanoMu6XSizqVg_gPtzAKpR3HWRl8M7kgqle_RFETNbPdCzU_SipqSAART0ZHPSfaguC_WEc0e0iERXuiM2s8RB_T78tCPTSuk/s1600/SaltedCaramelCInnamonRolls8.jpg" height="214" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Make the salted caramel. Combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees.</span></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRg1dNLk940wYxEbPowMAe8Ybv_7BZ27T6XYCY1V7USXh_jJn38Fx_mUbeCdC6uBXATrTtxCM5-8QsFirI7GQSGWGOJYxZXwvWsvTtQuXM8ljAPPJb5UJwN6HXt3Dn0UN2Uj7o1KRq9k/s1600/caramelshortbread3.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRg1dNLk940wYxEbPowMAe8Ybv_7BZ27T6XYCY1V7USXh_jJn38Fx_mUbeCdC6uBXATrTtxCM5-8QsFirI7GQSGWGOJYxZXwvWsvTtQuXM8ljAPPJb5UJwN6HXt3Dn0UN2Uj7o1KRq9k/s320/caramelshortbread3.jpg" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove from heat, stir in the vanilla.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once rolls have been removed from the oven, Pour the caramel over the rolls. It will take a minute for the caramel to sink into the rolls so they will look like drowned rolls.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QmMuijJPjDyAXg8Uojsgc2_zAnb3AiSjaek0ZX-2eqemZA2IirMbViFAtILqERBOvVDIGB45lG_WjLjYRnBe2_2EKs6V_LitGSvFeqlf-QkMlJ3NSmgwPlrkNG1TFoK_Nud4dK3p7GU/s1600/SaltedCaramelCInnamonRolls7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QmMuijJPjDyAXg8Uojsgc2_zAnb3AiSjaek0ZX-2eqemZA2IirMbViFAtILqERBOvVDIGB45lG_WjLjYRnBe2_2EKs6V_LitGSvFeqlf-QkMlJ3NSmgwPlrkNG1TFoK_Nud4dK3p7GU/s1600/SaltedCaramelCInnamonRolls7.jpg" height="214" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Don't worry, the caramel settles and you end up with this: </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMIB_nmAnBNhXg-F_PrANwdtDOqAidYWPh4vIoWreoigpnmvb8XM-WY52Z3WPVsNZNIKqI-8TW2TqC3j3C2-G1GprdawXn9_ZqxLkNZEgrbgSSasWbeuNN_9nD-MrQ3XkOGMxVk1v4ms/s1600/SaltedCaramelCInnamonRolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMIB_nmAnBNhXg-F_PrANwdtDOqAidYWPh4vIoWreoigpnmvb8XM-WY52Z3WPVsNZNIKqI-8TW2TqC3j3C2-G1GprdawXn9_ZqxLkNZEgrbgSSasWbeuNN_9nD-MrQ3XkOGMxVk1v4ms/s1600/SaltedCaramelCInnamonRolls.jpg" height="320" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle with sea salt flakes and serve warm.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13Ue__w_Kv1f50HZ8CVHcks2LLSNB98ROj66MYFG5CA9fSb9uFpf9K_XJwrkE3MtlHDySHHX-DAUJoH7EwyGu0tLSw60BIr6il-MlZYLld8s7dpj1v7GrKjTyL5xZR7pCTbGcn9TPjhU/s1600/SaltedCaramelCInnamonRolls3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13Ue__w_Kv1f50HZ8CVHcks2LLSNB98ROj66MYFG5CA9fSb9uFpf9K_XJwrkE3MtlHDySHHX-DAUJoH7EwyGu0tLSw60BIr6il-MlZYLld8s7dpj1v7GrKjTyL5xZR7pCTbGcn9TPjhU/s1600/SaltedCaramelCInnamonRolls3.jpg" height="320" width="320" /></span></a></div>
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If you like my work, please support it by getting my <a href="http://www.amazon.com/Gourmet-Cooking-Two-Christie-Silbaugh/dp/1462114407" target="_blank">cookbook</a></div>
<div class="separator" style="clear: both; font-family: Arial, Helvetica, sans-serif;">
<a href="http://www.amazon.com/Gourmet-Cooking-Two-Christie-Silbaugh/dp/1462114407" target="_blank">Gourmet Cooking for Two</a></div>
<div class="separator" style="clear: both; font-family: Arial, Helvetica, sans-serif;">
<a href="http://www.amazon.com/Gourmet-Cooking-Two-Christie-Silbaugh/dp/1462114407" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMIZWjjeyO3_C-9oUSYDcb64qHrfEyZ8TSxc6AqQo0LNBDebW3fZqDDcaz5JawjQ0bZYQYpYo3guoQZb_8ayK_R8thi3gZYlzCMmfBxXOh3nwWoQ50P_xO_oQhooZN89Vtdkud8PSZ3U/s1600/GC42fullcover+copy.jpg" height="217" width="400" /></a></div>
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<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-89537239829583894342014-01-02T08:15:00.000-08:002014-09-18T10:44:31.149-07:00Salted Caramel Cronuts<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQwQtqr3Gy6AywDXP90a9mDWUXxD5ekpPDM6zZxIFCsEXkNm6g6NCQOfDAC0EFWSsSkKRrWxb722jrGbkGutEolDq4Y9kP5b1Mp76y3iTamUAtCpRdZhbs23BJ6B_dhWnOOHQlPLTbIQ/s1600/CronutSaltedCaramelFont.jpg" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQwQtqr3Gy6AywDXP90a9mDWUXxD5ekpPDM6zZxIFCsEXkNm6g6NCQOfDAC0EFWSsSkKRrWxb722jrGbkGutEolDq4Y9kP5b1Mp76y3iTamUAtCpRdZhbs23BJ6B_dhWnOOHQlPLTbIQ/s400/CronutSaltedCaramelFont.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fpleaseyourmaninthekitchen.blogspot.com%2F2014%2F01%2Fsalted-caramel-cronuts.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-NZQavbOAn9U%2FUsWNs2TeiZI%2FAAAAAAAAfT0%2Fu-YmP4HG-YM%2Fs400%2FCronutSaltedCaramelFont.jpg&description=Salted%20Caramel%20Cronuts"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I think you have to be living in a hole if you have not heard of the cronut. For the few of you that don't know what it is; The Cronut™ is the unique pastry creation by Chef Dominique Ansel that many have described to be a croissant-doughnut hybrid. After its launch on May 10, 2013, Cronut™ fans spanned the world from Berlin to Singapore, making it the most virally talked about dessert item in history. You make your croissant dough, and then proceed by making them into doughnuts. The result is a flaky, buttery, mouth-watering, sweet cronut. Every day people line up around Chef Dominique Ansel's bakery block in New York to get his tasty treats. He limits each customer to only 2 cronuts a piece, and only makes 300 per day. I personally think he is crazy. He sells them for $5.00 a piece and he could make a killing if he increased production. </span></div>
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Well I don't live in New York. Even if I did, you would not catch me waiting in a line for hours for a treat. I am just not that person. You will however, find me in my kitchen for hours re-creating this delectable treat. They are not hard to make. You just need time. Because there is a chill time in between each fold. I suggest making the dough at least 1 day before you plan to cook them. </div>
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So here you have it. A recipe for America's 2 most popular sweet treats. A cronut combined with salted caramel. Maybe not on your new years diet plan, but you can save it for a splurge day. </div>
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I would not ever recommend just making these for 2 people. So this recipe is not a "for two" recipe. It is a share with your friends recipe. I handed them out to my building staff and to friends and family. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpRsg2b01pnM78cGRo0AGSLF4bhFW9MO0LDoIbLo8GsEJMop2XZjHIozxcHVQKRtemcxcd_3A1LPbd2rtuSyGEg0yXbIUIiBLXMsR_Hq2YYEL3uaXS_DYIprlQF8rcYi5xsN1qLZX2nrg/s1600/CronutSaltedCaramel3.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpRsg2b01pnM78cGRo0AGSLF4bhFW9MO0LDoIbLo8GsEJMop2XZjHIozxcHVQKRtemcxcd_3A1LPbd2rtuSyGEg0yXbIUIiBLXMsR_Hq2YYEL3uaXS_DYIprlQF8rcYi5xsN1qLZX2nrg/s320/CronutSaltedCaramel3.jpg" /></a></div>
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<b>Salted Caramel Cronuts</b></div>
<div style="text-align: left;">
Croissant-Donuts</div>
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<div style="text-align: left;">
1 1/2 cups (3 sticks) unsalted butter, softened</div>
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1 1/2 cups whole milk</div>
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1/4 cup sugar</div>
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1 tbsp active dry yeast</div>
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1 tsp pure vanilla extract</div>
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1 tsp sea salt</div>
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4 cups all-purpose flour</div>
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lots of canola oil for frying - enough to fill your pot 2" deep</div>
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3/4 cup sugar (for coating)</div>
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Salted Caramel:</div>
<div style="text-align: left;">
1 cup unsalted butter</div>
<div style="text-align: left;">
1 cup light brown sugar</div>
<div style="text-align: left;">
3/4 cup light corn syrup</div>
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2 tsp sea salt</div>
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4 tbsp sugar</div>
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4 tbsp heavy cream</div>
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1 1/2 tsp vanilla extract</div>
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Sea salt flakes</div>
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With 1 1/2 cups butter, make a butter rectangle. Wrap the softened butter loosely in plastic wrap and press into the bottom of an 8”x4” loaf pan. Chill in the refrigerator for 30 minutes.</div>
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Heat your milk either on the stove top or in a microwave to 105 degrees. Add the yeast and let sit for 5 minutes or until foamy. Stir in the sugar,vanilla and salt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwykW_aRPquzx2v89gzCBZVDwxf3p-o6a43okuillDbsW3SkOc8WR1U9mh6lbe2JfRAQz-qNor6knP5sAwkt1C2A3ZlSQpLiJY0jAkLOwx1Abrp9JNw-f0RjQcWlqy9OeEDjIOuwHQQ8/s1600/CronutSaltedCaramel15.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwykW_aRPquzx2v89gzCBZVDwxf3p-o6a43okuillDbsW3SkOc8WR1U9mh6lbe2JfRAQz-qNor6knP5sAwkt1C2A3ZlSQpLiJY0jAkLOwx1Abrp9JNw-f0RjQcWlqy9OeEDjIOuwHQQ8/s320/CronutSaltedCaramel15.jpg" /></a></div>
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Add 3 cups of the flour and combine with a large spoon until all of the flour is incorporated into a sticky dough. Then add the last 1 cup of flour and switch to your hands to knead the rest of the flour into the dough. Cover directly with plastic wrap and let chill in the refrigerator for 30 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHN7PluvuGSqEC44L32uwa-1cKuwW4ZtjQOkqYJjDPmznlDTj3wr1J6E6IIIejm-hakY21X6SBqM5Adue5TiXW-3Oo1sUECwBSuACbSL3tb495QiLUT_gwdP_xZp0yB_Dyp85LNUEiMmE/s1600/CronutSaltedCaramel14.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHN7PluvuGSqEC44L32uwa-1cKuwW4ZtjQOkqYJjDPmznlDTj3wr1J6E6IIIejm-hakY21X6SBqM5Adue5TiXW-3Oo1sUECwBSuACbSL3tb495QiLUT_gwdP_xZp0yB_Dyp85LNUEiMmE/s320/CronutSaltedCaramel14.jpg" /></a></div>
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Roll out the dough rectangle. After the dough has chilled, roll the dough on a well-floured surface into a rectangle, roughly the size of a 9”x12” baking dish. Remove the butter rectangle from the refrigerator, unwrap from the plastic and place it in the middle of the dough, perpendicular to the length.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6NTGLjspggaD1S-oAtTgccqh3QNHynRHlCRPk5flPNhfOyKVDrSUfSQGH0hkmq6nTpx5ytgCzRRMfPbdFiowgETvhjGwwywRgpIVqbMGFwx_Fg6Vybs7bq2FiVsnIiixCxGpwvePnfU/s1600/CronutSaltedCaramel13.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6NTGLjspggaD1S-oAtTgccqh3QNHynRHlCRPk5flPNhfOyKVDrSUfSQGH0hkmq6nTpx5ytgCzRRMfPbdFiowgETvhjGwwywRgpIVqbMGFwx_Fg6Vybs7bq2FiVsnIiixCxGpwvePnfU/s320/CronutSaltedCaramel13.jpg" /></a></div>
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Tuck the butter into bed. Fold the right and left dough flaps over the butter rectangle like a letter. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrQPEio3asHIhL7eFx7ilKJ52jOG0fzO_dNay2iXMMNd_KSa9TDtt_CpvSHl_H7DNKPOl-pD8sN0fJTTbyDSR8cvw1MPkgajvaCDQMdvqXmg5Jbe5YVRCj9NqNueAzCOrK5Tm7nGvudA/s1600/CronutSaltedCaramel12.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrQPEio3asHIhL7eFx7ilKJ52jOG0fzO_dNay2iXMMNd_KSa9TDtt_CpvSHl_H7DNKPOl-pD8sN0fJTTbyDSR8cvw1MPkgajvaCDQMdvqXmg5Jbe5YVRCj9NqNueAzCOrK5Tm7nGvudA/s320/CronutSaltedCaramel12.jpg" /></a></div>
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Transfer to a well-floured surface and roll dough back out to a 9”x12” rectangle (roughly).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXviadnIfIguby8G-SLRYLqeylAfUi2i1_PpJNZZ34FpHK54CghyphenhyphenxZdLwgJ2v15KUe10rv41PL_Zteap4eAVf8HA7qHJj0QjZPBe4JcG1uzLcT_Q81vO08ylDUNvlfvF9KFJWvr3E04H0/s1600/CronutSaltedCaramel11.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXviadnIfIguby8G-SLRYLqeylAfUi2i1_PpJNZZ34FpHK54CghyphenhyphenxZdLwgJ2v15KUe10rv41PL_Zteap4eAVf8HA7qHJj0QjZPBe4JcG1uzLcT_Q81vO08ylDUNvlfvF9KFJWvr3E04H0/s320/CronutSaltedCaramel11.jpg" /></a></div>
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Repeat the fold and roll steps 4 times. Wrap the dough in plastic and let chill in the refrigerator overnight.</div>
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After the dough has chilled for at least 8 hours, remove it from the refrigerator, roll to 1/2” thickness and cut a 3” outer ring and a 1” inner ring.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHll0TUndN7J90QySgn_VfAYbwMkRteves7t9dr2KVEQ4p4SK6fKzOTleWhnFv9xNdKc_jD43jZfpK8b0zmmF6-5-PoC6PXHdq09E_T_oREqeUN1Z_NvFB2a_i3JRyK5JCBwQy8kII_v0/s1600/CronutSaltedCaramel9.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHll0TUndN7J90QySgn_VfAYbwMkRteves7t9dr2KVEQ4p4SK6fKzOTleWhnFv9xNdKc_jD43jZfpK8b0zmmF6-5-PoC6PXHdq09E_T_oREqeUN1Z_NvFB2a_i3JRyK5JCBwQy8kII_v0/s320/CronutSaltedCaramel9.jpg" /></a></div>
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Heat the oil. Fill a large stockpot with canola oil, 2-3” deep. Place over medium heat and monitor the temperature until it reaches 375° F.</div>
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As soon as the oil reaches 375° F, use a flat spatula to carefully transfer the doughnuts into the oil. You may be able to fit 3-4 doughnuts in the pot at a time, but be careful that they are not overcrowded. Fry for about 45 seconds on each side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDDgFNWhMW_caN7K-tI1N5v2ioBAf3cejEL9qsUXVclRkN-syZ5pZDg5N7L4pXpE6rWSLvfbrpvmdqbybX8t8Nz7s8z4FXgDxE0L72-4EbBuIxAsIPa6PSHkwLkgn3LO-r2H_VoxFVM4/s1600/CronutSaltedCaramel6.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDDgFNWhMW_caN7K-tI1N5v2ioBAf3cejEL9qsUXVclRkN-syZ5pZDg5N7L4pXpE6rWSLvfbrpvmdqbybX8t8Nz7s8z4FXgDxE0L72-4EbBuIxAsIPa6PSHkwLkgn3LO-r2H_VoxFVM4/s320/CronutSaltedCaramel6.jpg" /></a></div>
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Remove from oil directly into a bowl of sugar. Roll doughnut in sugar to coat the outside and let cool on wire rack.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7HOGVq8psJotXC5zGQVF3AbJPh_2R2oqYSI30Goozqyrdzu2_k7mWZmtlPXWEtu5-hOXRCDcC5WMIqLrKt1qbNwP5aK5vmE2nWR3_tJIwLYYnfz6a50EKXzwjB5I-44RHEQnMy5h7oAg/s1600/CronutSaltedCaramel5.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7HOGVq8psJotXC5zGQVF3AbJPh_2R2oqYSI30Goozqyrdzu2_k7mWZmtlPXWEtu5-hOXRCDcC5WMIqLrKt1qbNwP5aK5vmE2nWR3_tJIwLYYnfz6a50EKXzwjB5I-44RHEQnMy5h7oAg/s320/CronutSaltedCaramel5.jpg" /></a></div>
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Make the salted caramel. Combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRg1dNLk940wYxEbPowMAe8Ybv_7BZ27T6XYCY1V7USXh_jJn38Fx_mUbeCdC6uBXATrTtxCM5-8QsFirI7GQSGWGOJYxZXwvWsvTtQuXM8ljAPPJb5UJwN6HXt3Dn0UN2Uj7o1KRq9k/s1600/caramelshortbread3.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRg1dNLk940wYxEbPowMAe8Ybv_7BZ27T6XYCY1V7USXh_jJn38Fx_mUbeCdC6uBXATrTtxCM5-8QsFirI7GQSGWGOJYxZXwvWsvTtQuXM8ljAPPJb5UJwN6HXt3Dn0UN2Uj7o1KRq9k/s320/caramelshortbread3.jpg" /></a></div>
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Remove from heat, stir in the vanilla.</div>
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Dip the tops of your cronut's into the hot caramel and sprinkle with sea salt flakes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGCkVq5Vrrm7oGa_Z7osmSx5yqcmUqSPpfvr7axVQWYc3j_KNX-YJmumDsxntZ_nq9kKhE-99ZyvQQiN3KzNiQKArMw_Gg_j4OWC85fL06RElQ-kmOdoIdUqFuAiVQEbvTNat_MEpgh0/s1600/CronutSaltedCaramel4.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGCkVq5Vrrm7oGa_Z7osmSx5yqcmUqSPpfvr7axVQWYc3j_KNX-YJmumDsxntZ_nq9kKhE-99ZyvQQiN3KzNiQKArMw_Gg_j4OWC85fL06RElQ-kmOdoIdUqFuAiVQEbvTNat_MEpgh0/s320/CronutSaltedCaramel4.jpg" /></a></div>
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If you like my work, please support it by getting my <a href="http://www.amazon.com/Gourmet-Cooking-Two-Christie-Silbaugh/dp/1462114407" target="_blank">cookbook</a></div>
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<a href="http://www.amazon.com/Gourmet-Cooking-Two-Christie-Silbaugh/dp/1462114407" target="_blank">Gourmet Cooking for Two</a></div>
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<a href="http://www.amazon.com/Gourmet-Cooking-Two-Christie-Silbaugh/dp/1462114407" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMIZWjjeyO3_C-9oUSYDcb64qHrfEyZ8TSxc6AqQo0LNBDebW3fZqDDcaz5JawjQ0bZYQYpYo3guoQZb_8ayK_R8thi3gZYlzCMmfBxXOh3nwWoQ50P_xO_oQhooZN89Vtdkud8PSZ3U/s1600/GC42fullcover+copy.jpg" height="217" width="400" /></a></div>
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<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-14339971365818153762013-12-18T07:00:00.000-08:002013-12-18T07:00:04.531-08:00Italian Chicken Noodle Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uJd-8SAXydCqpbQwGCxziuGoIr6m_asSBlGa2N2y55ShsmcA7-znV7oDYKe_cfwTbam_MUQMADd85p40UqC1ZVEoqySWXi8xMcSwHB6TtPA5g1gni6q5pI3Pqh8yaTAzQyQpUFsuFr4/s1600/ItalianChickenSausageSoupFont.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uJd-8SAXydCqpbQwGCxziuGoIr6m_asSBlGa2N2y55ShsmcA7-znV7oDYKe_cfwTbam_MUQMADd85p40UqC1ZVEoqySWXi8xMcSwHB6TtPA5g1gni6q5pI3Pqh8yaTAzQyQpUFsuFr4/s400/ItalianChickenSausageSoupFont.jpg" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fpleaseyourmaninthekitchen.blogspot.com%2F2013%2F12%2Fitalian-chicken-noodle-soup.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-P3LRSfcYghA%2FUrCiqwwKQ3I%2FAAAAAAAAfTA%2FFRxTR-JKe88%2Fs400%2FItalianChickenSausageSoupFont.jpg&description=Italian%20Chicken%20Noodle%20Soup"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<span style="font-family: Arial, Helvetica, sans-serif;">The cold and flu has hit my house hard. I am still healthy, but my hubby not so much, and my daughter is sick too, which means she comes to stay with me so I can nurture her back to health and make her my famous Chicken Noodle Soup. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I have been told many times that I make the best chicken noodle soup. I sometimes even tell myself when I am sick and forced to eat soup from a restaurant. I always wish someone would make me my soup instead, but I have not taught anyone how I do it. Even though it is not hard to do, when I am sick, I am usually too sick to try to show someone. So I am finally writing down my simple recipe that is sure to comfort the sick. Enjoy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Italian Chicken Noodle Soup</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lb. Italian chicken sausage</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp Olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 cups chicken broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 onion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 carrots</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 celery stalks</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Tbsp garlic, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp Italian seasoning</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bay leaf</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cooked Ditalini pasta, or pasta of your choice.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I first start out by making a mirepoix. It is a combination of onion, carrot, celery, and garlic. The base to any really good soup. Chop them up into similar size pieces, except the garlic should be minced. Add olive oil to a skillet and add the mirepoix. Season to taste with salt and pepper. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoJtfPjAewg657nWh-veA1DXO-ldzMeRpm7AsRQkszdEzTH4alwjqwRagda9PCfR12wjSCwZC0-WNuf-NOkD1anP20KFdvt00d4EWlJhp2DOzsxYuieZj2PYIpNZy8Lk0gR9d8lO-WNg/s1600/ItalianChickenSausageSoup5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoJtfPjAewg657nWh-veA1DXO-ldzMeRpm7AsRQkszdEzTH4alwjqwRagda9PCfR12wjSCwZC0-WNuf-NOkD1anP20KFdvt00d4EWlJhp2DOzsxYuieZj2PYIpNZy8Lk0gR9d8lO-WNg/s320/ItalianChickenSausageSoup5.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook stirring often until onions are translucent. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile cook your pasta according to package directions. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVw813U_WSBUV2JEU12lPKdaZdfeUvqp9mpQYXTwkdNcMfqSknfmVrPAUtjkfzUUznq1f0qoIfSiX6_mPC8_17hGWa2fhtzkHmxTsYKJlvasYbqzpMLp2YLYkrwLDen_UIyj2FXKr96g/s1600/ItalianChickenSausageSoup4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVw813U_WSBUV2JEU12lPKdaZdfeUvqp9mpQYXTwkdNcMfqSknfmVrPAUtjkfzUUznq1f0qoIfSiX6_mPC8_17hGWa2fhtzkHmxTsYKJlvasYbqzpMLp2YLYkrwLDen_UIyj2FXKr96g/s320/ItalianChickenSausageSoup4.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I like using ditalini, but you can use whatever noodles you like. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNuA4tIU8afjqw_PvxwpwZF3zNzA6Nyaam48WTePxsPQxYORw_GH6mjcK3phmNuo11LSC5-SKBgBbmHaEB5J9U1l-K92IqDHEJ1Lo7JrZpkLW3PucfgQW2OBjuP-2cBXk-bx_lhAyx88/s1600/ItalianChickenSausageSoup3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNuA4tIU8afjqw_PvxwpwZF3zNzA6Nyaam48WTePxsPQxYORw_GH6mjcK3phmNuo11LSC5-SKBgBbmHaEB5J9U1l-K92IqDHEJ1Lo7JrZpkLW3PucfgQW2OBjuP-2cBXk-bx_lhAyx88/s320/ItalianChickenSausageSoup3.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Drain. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large stockpot, add your chicken broth, cooked vegetables, Italian seasoning, and a bay leaf. Bring to a boil, then reduce heat, cover and simmer. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile brown your chicken sausage.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lwS3JxXs7-8-g7Df9YIiMudvZ6qgudaUKeKepJuU_oNoPHRPZtBpZm6XcSN2SFMB99_ZrlANwatXSgfI0swJMNCiCA-93pqqofKxt-LbdQdTR_TcAGn3QxUDf5BEw0-AdXcHEWSI2XU/s1600/ItalianChickenSausageSoup6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lwS3JxXs7-8-g7Df9YIiMudvZ6qgudaUKeKepJuU_oNoPHRPZtBpZm6XcSN2SFMB99_ZrlANwatXSgfI0swJMNCiCA-93pqqofKxt-LbdQdTR_TcAGn3QxUDf5BEw0-AdXcHEWSI2XU/s320/ItalianChickenSausageSoup6.jpg" width="319" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove the bay leaf from the stock. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add your sausage and noodles to the stock, and serve. </span></div>
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<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-14017116224602328212013-12-17T10:05:00.002-08:002013-12-17T10:05:40.575-08:00Hot Pastrami on Rye<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9Vj0Dzgw8a_5BQAIVM3g7mcyLxDdVwchGWkWGSpvbBOBmUHE4ZBLuOrUw2v_P8F67JwmSfQe-RhlAvw3skNQ6TjkubDuYDGW-ZShCJp4CnAf5w6_0saisqG646maLGCX0DdXWFzbI0s/s1600/HotPastramiFont.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9Vj0Dzgw8a_5BQAIVM3g7mcyLxDdVwchGWkWGSpvbBOBmUHE4ZBLuOrUw2v_P8F67JwmSfQe-RhlAvw3skNQ6TjkubDuYDGW-ZShCJp4CnAf5w6_0saisqG646maLGCX0DdXWFzbI0s/s400/HotPastramiFont.jpg" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My husband and I are nearing our 1 year anniversary of living in our loft downtown being "empty nester's". This past year has been pure bliss. We have settled into our life so nicely and every single day I find myself thanking the Lord for this wonderful life we have together. How time flies when you are having fun! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dwelling on my happiness and all the blessings that are in my life, often leads me to think of others I know that are miserable. What keeps people in a miserable place? I think it is fear of the unknown. Something I have learned more and more as I grow older, is the more you try to hold on to something, the more it holds on to you. People get comfortable in their lives, even if they are miserable. They don't take a single step to change their circumstances, and they grow stagnant. Often times becoming more and more secluded because they are miserable people, so no one wants to be around them. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I like to think I have a different mindset. I believe life is a gift. We are given time to make a difference. Find your purpose today. Really stop and take inventory of your life, your friends, our living conditions. What do you wish was different, and what steps can you take to make those changes? Instead of looking at the mountain, look at the steps. Take one step at a time and change your life for the better. The happier you are, the better your relationships are. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now on to today's food. My husband loves a good hot pastrami sandwich. So naturally I wanted to surprise him with it. I always want to make him the things he loves. He said I nailed this one. Enjoy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Hot Pastrami on Rye</b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Serves 2</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 lbs cooked and thinly sliced beef pastrami</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 slices havarti cheese</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">sauteed onions</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">coarse grind mustard</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 slices artisan rye bread </span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup beef broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Saute your onions in olive oil, salt and pepper, for a few minutes.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Bring your broth to a simmer. Add pastrami and onions to the broth. Simmer until pastrami is hot. Reserve the broth for pouring over the sandwich.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Toast your bread and add coarse mustard to two of the 4 slices.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Divide cheese, meat and onions among rye bread. Pour your broth over the sandwich and close.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve hot. </span></div>
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<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-45634176064301529962013-12-13T07:00:00.000-08:002014-01-09T11:02:27.267-08:00Chocolate Shortbread Thumbprint Cookies<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6q4c3FRkT6HrU1BwBEpKMiUTe-PrxndMQyMsP8UqpwZ1ZD9nyh6ThgKXaZk4EQzxueGT6YDew3ijYLRLuYQVJAMND4aHEpQAetA48gpI9Lk6xGj7xW7iWrOlWSQKnLd7GZVx_CEdZk9k/s1600/ChocolateThumbprintsFrame.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6q4c3FRkT6HrU1BwBEpKMiUTe-PrxndMQyMsP8UqpwZ1ZD9nyh6ThgKXaZk4EQzxueGT6YDew3ijYLRLuYQVJAMND4aHEpQAetA48gpI9Lk6xGj7xW7iWrOlWSQKnLd7GZVx_CEdZk9k/s400/ChocolateThumbprintsFrame.jpg" height="400" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Is everyone getting ready for Christmas? How are those sweet treats treating you? </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tis' the season for all things naughty. Shortbread has been running rampant in this loft of mine. Needless to say everyone from my doorman, my husbands office, the local homeless, to my yoga instructor has been given goodies. I can't eat them all or I would look like a blimp. These are my second favorite cookie. My first being the <a href="http://pleaseyourmaninthekitchen.blogspot.com/2013/12/salted-caramel-shortbread-cups.html" target="_blank">Salted Caramel Shortbread Cups</a> I gave you earlier this week. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When my husbands co-workers tasted these, one said: "Your wife is evil and she must be stopped". That is right. They are sinful. I dare you to take a bite! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This recipe will yield about 1 dozen cookies. Perfect for you, your love, and a few friends.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Chocolate Shortbread Thumbprint Cookies</span></b></div>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">adapted from <a href="http://cherishedbliss.com/" target="_blank">Cherished Bliss</a></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup plus 1 tablespoon of butter, softened</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">for frosting:</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons cocoa powder</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 heaping cup powdered sugar</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons hot water</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees F. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cream the butter and the sugar until smooth. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the cocoa powder, vanilla extract, and mix until incorporated.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xUqPt92KCKvccSurygpZ1cSSQ3BPRgZNEuawi8-Xys3LOtIw_fm9zQ2fR4vHeICT8pgIR_SpAYbC0mf7Gpb_K92YGuMpsCm6LS72SLdOJ55kSsD9rCNOKspPSOnXF1jbVf9V3idN-TE/s1600/ChocolateThumbprints14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xUqPt92KCKvccSurygpZ1cSSQ3BPRgZNEuawi8-Xys3LOtIw_fm9zQ2fR4vHeICT8pgIR_SpAYbC0mf7Gpb_K92YGuMpsCm6LS72SLdOJ55kSsD9rCNOKspPSOnXF1jbVf9V3idN-TE/s320/ChocolateThumbprints14.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a separate bowl, combine the flour, salt, baking soda, and baking powder. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add to the butter mixture and mix until just combined. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Roll into balls </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpNUzY2vR_DHn3BRzzxndYuUPx_0eL9ZDYcRX1x8Y8-OqGHLzqM38KoI-TExRCOwm7CzGz9D0FymRcIphLh11Jd10FkX035qlsrrkvJv6fwgfnwCHHbWavX8JIKsSnwnbYU3l6SxMGms/s1600/ChocolateThumbprints6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpNUzY2vR_DHn3BRzzxndYuUPx_0eL9ZDYcRX1x8Y8-OqGHLzqM38KoI-TExRCOwm7CzGz9D0FymRcIphLh11Jd10FkX035qlsrrkvJv6fwgfnwCHHbWavX8JIKsSnwnbYU3l6SxMGms/s320/ChocolateThumbprints6.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">and make an indent with your thumb in the center of the ball. Bake for 7-9 minutes or until dry looking and lightly cracked on the surface but still very soft.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">When they come out of the oven, press the centers down again to make a more defined well for the frosting. Allow to cool.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Whisk the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cookies and add sprinkles. Allow frosting to set before storing in tins.</span></div>
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<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-7133050774857017792013-12-11T07:00:00.000-08:002013-12-11T07:36:01.178-08:00Salted Caramel Shortbread Cups<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBE5otUEPkEOs4-s_toMjJxzNR-8YkDXLinc9262eRoDVWVS0uMs1CJZDtEjOtg3DeOs-lFeMUjHf2dn1IZqlPJmBk8g84lq_w3jPk5S6aNl14HcYQwMzWLl1-stuVeLPHXqu3Q0Hbc4k/s1600/CaramelShortbreadCupsFont.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBE5otUEPkEOs4-s_toMjJxzNR-8YkDXLinc9262eRoDVWVS0uMs1CJZDtEjOtg3DeOs-lFeMUjHf2dn1IZqlPJmBk8g84lq_w3jPk5S6aNl14HcYQwMzWLl1-stuVeLPHXqu3Q0Hbc4k/s400/CaramelShortbreadCupsFont.jpg" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My man LOVES caramel. I like it, but he loves it. I know that if I want to let him know he is special to me, all I have to do is cook him up something new with caramel. Add a little sea salt, and he gets all sorts of excited! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These little cups of salted caramel are heaven. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You can always use a cutter and make them look perfect, but I like the rustic look. I love giving cookies and treats that look like they came from home, because they did! Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrl2K3_TYJVgZd5qnxcNHMYsBWa2a8M2LL51lV_jSxUiB2h7mOmNmwG35uNiYo0G7q6NZ8dxuKjGpB0yzFot-OkvOjr1W-MT7Fo5fMDDhfpDCEnFfQOs-uQ3GrHFO3llPLyIBOsXy0kCs/s1600/CaramelShortbreadCups8.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrl2K3_TYJVgZd5qnxcNHMYsBWa2a8M2LL51lV_jSxUiB2h7mOmNmwG35uNiYo0G7q6NZ8dxuKjGpB0yzFot-OkvOjr1W-MT7Fo5fMDDhfpDCEnFfQOs-uQ3GrHFO3llPLyIBOsXy0kCs/s320/CaramelShortbreadCups8.jpg" /></span></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Salted Caramel Shortbread Cups</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>by Christi Silbaugh</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">for the shortbread:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">10 tbsp unsalted butter, at room temperature</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg yolk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 2/3 cups flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">for the caramel:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup unsalted butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup light brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup light corn syrup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp sea salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp heavy cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Sea salt flakes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Line a baking stone or baking sheet with parchment paper.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing until it has a damp sand consistency.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJmfX7t7ej_xdyYPE9KJkFF1YtbeVBkOsUX947HvPsKJIilxhVfhPqxSTnuPf0JI3doBh0iVi0naexBoDYjpvNzTLlwHbkiPsegX9SGfAEg-Scb6nxwqZh-jAxk88TOM2MvqSuMZU600/s1600/caramelshortbread7.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJmfX7t7ej_xdyYPE9KJkFF1YtbeVBkOsUX947HvPsKJIilxhVfhPqxSTnuPf0JI3doBh0iVi0naexBoDYjpvNzTLlwHbkiPsegX9SGfAEg-Scb6nxwqZh-jAxk88TOM2MvqSuMZU600/s320/caramelshortbread7.jpg" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the flour and use your hands to combine the dough until you can start to form shapes with it. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrtZaY3uc79X7GkMV_bQ5zch787wU2QZAu5dfVADvS48KNGlsDqGUnxLU33V_ErkS1pLoYOnVks_cmJRlRE-dDHg1FLel2BV4XIU60_J4sifb3oQNfHpazbzyrQJLmuomt6vDXMf2VNo/s1600/caramelshortbread6.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrtZaY3uc79X7GkMV_bQ5zch787wU2QZAu5dfVADvS48KNGlsDqGUnxLU33V_ErkS1pLoYOnVks_cmJRlRE-dDHg1FLel2BV4XIU60_J4sifb3oQNfHpazbzyrQJLmuomt6vDXMf2VNo/s320/caramelshortbread6.jpg" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Form cups with your hands. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Refrigerate for 30 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBV41v9dUmmlQk_ldnzD38M1_dQvL-Nbk6l7TJzkJs695eA-2FIzKThTK13-5IhlsJa4lQMS7_uiPsue5NA_Xq053Q81zt68rrIbCxH4eYzKqI9Q4xiAs-DO_L505khFkBfpKHg_vDDP4/s1600/CaramelShortbreadCups11.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBV41v9dUmmlQk_ldnzD38M1_dQvL-Nbk6l7TJzkJs695eA-2FIzKThTK13-5IhlsJa4lQMS7_uiPsue5NA_Xq053Q81zt68rrIbCxH4eYzKqI9Q4xiAs-DO_L505khFkBfpKHg_vDDP4/s320/CaramelShortbreadCups11.jpg" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Use a fork to make little holes in the bottom of the chilled shortbread cups. This will help keep it from breaking and flaking apart. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 25 minutes. Set aside to cool.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CbHSJNUxVHRVZuOxUEG_bfaO8ytHp3AXHwKqmRFC06tvpcKVTDcW4rLXshxa7yhDqekyaojgx02BkLQTvxSzVPyMmCWwv3INTCYjxpJZkAPKR20xhAmtONTWqab5qwXp9yNEefBSrl0/s1600/CaramelShortbreadCups9.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CbHSJNUxVHRVZuOxUEG_bfaO8ytHp3AXHwKqmRFC06tvpcKVTDcW4rLXshxa7yhDqekyaojgx02BkLQTvxSzVPyMmCWwv3INTCYjxpJZkAPKR20xhAmtONTWqab5qwXp9yNEefBSrl0/s320/CaramelShortbreadCups9.jpg" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRg1dNLk940wYxEbPowMAe8Ybv_7BZ27T6XYCY1V7USXh_jJn38Fx_mUbeCdC6uBXATrTtxCM5-8QsFirI7GQSGWGOJYxZXwvWsvTtQuXM8ljAPPJb5UJwN6HXt3Dn0UN2Uj7o1KRq9k/s1600/caramelshortbread3.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRg1dNLk940wYxEbPowMAe8Ybv_7BZ27T6XYCY1V7USXh_jJn38Fx_mUbeCdC6uBXATrTtxCM5-8QsFirI7GQSGWGOJYxZXwvWsvTtQuXM8ljAPPJb5UJwN6HXt3Dn0UN2Uj7o1KRq9k/s320/caramelshortbread3.jpg" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove from heat, stir in the vanilla and pour caramel in the shortbread cups. Sprinkle with sea salt flakes and serve!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LIi3AD0u5CJzIb7ODcHKYSFWE_p_9Wq0nvunjE5iVUTo5Sz6oIdSf6fD8SESSE3kU-bxuc6-c-0d2qKeKHJFoKvbKmm4BMZABi179jqA1UQuDqMcXQIDQ9-9b7F0rzigI9mT9evRwWE/s1600/CaramelShortbreadCups6.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LIi3AD0u5CJzIb7ODcHKYSFWE_p_9Wq0nvunjE5iVUTo5Sz6oIdSf6fD8SESSE3kU-bxuc6-c-0d2qKeKHJFoKvbKmm4BMZABi179jqA1UQuDqMcXQIDQ9-9b7F0rzigI9mT9evRwWE/s320/CaramelShortbreadCups6.jpg" /></span></a></div>
<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com1tag:blogger.com,1999:blog-4950977095010429648.post-80807533315963832662013-12-10T11:47:00.001-08:002013-12-10T11:49:13.748-08:00Bruschetta<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlNIJ2fqoeSPvYoYgbFA5KBZMxpv5IWMwPZ_JH_Bfn8EkbuTWhFQFfGGm_v3o3cU3YP5qnQv1t3ZGBYxF_iHpJDA8ol2ss13eHuWTRWHm2X8anSt5Gz5pCIE1fcG1zNyV2Mk97EEgtOw/s1600/BruschettaFrame.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlNIJ2fqoeSPvYoYgbFA5KBZMxpv5IWMwPZ_JH_Bfn8EkbuTWhFQFfGGm_v3o3cU3YP5qnQv1t3ZGBYxF_iHpJDA8ol2ss13eHuWTRWHm2X8anSt5Gz5pCIE1fcG1zNyV2Mk97EEgtOw/s400/BruschettaFrame.jpg" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bruschetta is an antipasto from Italy that I absolutely love. I could eat it every day. I keep a big fresh plant of basil in my window planter year round specifically for this dish. Give me a glass of wine, a little cheese and this dish and I am one happy lady. Thankfully my husband shares my love for Bruschetta too. </span></div>
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It is really simple to make! Give it a try!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimU7asOt-5sSLwgOn2pKLz5PFVWsYKLBv9wqHj5GGlXmbrw7tNZ3FTGRtz09ez12oSba6hIPhXp061aQZJrmoH9dtUCkUSAz2404cGGE22LPAaRyz_pwBDAL1OkRTmkl3qXfzyum6Vcoc/s1600/Bruschetta4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimU7asOt-5sSLwgOn2pKLz5PFVWsYKLBv9wqHj5GGlXmbrw7tNZ3FTGRtz09ez12oSba6hIPhXp061aQZJrmoH9dtUCkUSAz2404cGGE22LPAaRyz_pwBDAL1OkRTmkl3qXfzyum6Vcoc/s200/Bruschetta4.jpg" width="200" /></span></a></div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Bruschetta for two</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>by Christi Silbaugh</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">3 tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup fresh basil chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp minced garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup balsamic vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 loaf sourdough baguette</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. olive oil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Core your tomatoes and then dice them into tiny pieces. Add to a bowl. Add your chopped basil and minced garlic. Add 1/4 cup balsamic vinegar. Stir and salt and pepper to taste. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlFxuFZW2-Ez7oU5KVg9eIiurFmcShX_uQPQhaflm_S9FsxWapcRNGYbVqHXh469YT8FhH7ys2cCN7UcMhPPsaa3a0T_CdeTURhSvj5Hu3Ar-1oxYrUGH_DMI53_mJrlT05hrMRVGGXM/s1600/Bruschetta8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlFxuFZW2-Ez7oU5KVg9eIiurFmcShX_uQPQhaflm_S9FsxWapcRNGYbVqHXh469YT8FhH7ys2cCN7UcMhPPsaa3a0T_CdeTURhSvj5Hu3Ar-1oxYrUGH_DMI53_mJrlT05hrMRVGGXM/s320/Bruschetta8.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice a piece of the baguette up into four slices.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add Olive oil to a skillet and heat over medium heat. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add your baguette slices.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieK3tYRS7zuptZIcoVqut8rRXZzTIL2hRFt9BOgfu2G-PybU2TeX4hirr3g_2BAasHjVJ_x9OmYt5FXBaGD6lPdoU0AqcwssgRkNnwtOr_l32RNTLGL2sGg0LI1Fz3tEPUGmQ7NaEQL7o/s1600/Bruschetta7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieK3tYRS7zuptZIcoVqut8rRXZzTIL2hRFt9BOgfu2G-PybU2TeX4hirr3g_2BAasHjVJ_x9OmYt5FXBaGD6lPdoU0AqcwssgRkNnwtOr_l32RNTLGL2sGg0LI1Fz3tEPUGmQ7NaEQL7o/s320/Bruschetta7.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Toast over the olive oil until golden brown and crispy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Top your toast with the tomato basil mixture and serve.</span></div>
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<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-67623222903627615872013-12-06T07:00:00.000-08:002013-12-06T13:47:22.803-08:00Crispy Snapper with Spicy Basil Sauce<div class="separator" style="clear: both; text-align: center;">
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There is no such thing of a couple that does not fight. Even the best, most stable relationships, go through tough times and rough conversations. Pride can get in the way of our relationships thriving. We don't want to back down, until the other person knows we mean business. But is it worth the relationship? Take time to think about that the next time you are so mad steam is coming out your ears. If it is worth ending the relationship over, then by all means, hold our ground. But if it is the regular run of the mill fight. How about swallowing your pride, asking for forgiveness, and then move on to a wonderful evening together. </div>
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<b>Romantic Tip:</b> Be the first to say "I'm sorry" and kiss and make up.</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now on to today's food...I have been cooking a lot o f Red Snapper lately. I love wild caught snapper, and my local organic market has been keeping me very happy with their stock of this gem. I love it because it adapts to any flavors. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Because my husband absolutely loves all things spice, this dish was perfect. If you are not a big spice fan, you can always use just bell peppers instead of thai chile peppers. We thought it was perfect with the thai chile peppers. Enjoy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Crispy Snapper with Spicy Basil Sauce</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>adapted from <a href="http://www.seletsucre.com/crispy-tilapia-with-spicy-thai-basil-sauce/">sel et sucre</a></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Snapper fillets (approx. 8 ounces each)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup flour </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup panko bread crumbs </span></div>
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1 Tbsp + 3 Tbsp canola</div>
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6 shallots, minced </div>
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4 cloves garlic, minced </div>
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6 thai chile peppers, diced </div>
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1 bell pepper, chopped </div>
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1/4 cup chicken stock </div>
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1/4 cup fish sauce </div>
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2 Tbsp soy sauce</div>
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2 Tbsp agave nectar</div>
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juice of 1/2 lime </div>
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1 cup Thai basil leaves </div>
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1 egg, beaten with 1 Tbsp water<br />
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Pat dry snapper fillets with a paper towel. </div>
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Set up a plate with flour, a bowl with 1 egg, beaten with 1 Tbsp water, and a plate with 3/4 cup panko breadcrumbs. Dredge each fillet in the flour, followed by the egg wash, followed by the panko breadcrumbs, and set aside. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdSoSAyZisSw3qzpkShRDnTpDc9nETgtr-Xuxt9Nnqr91KraEvY_mrTDfP7QiJtA-5zxPUEiN4Y9oEX3TSUaXx88g688tGCXqmU6VZY2BLD49SX_n-Kp8QsQ_GXBRaHXB9Tm4UPZb39Q/s1600/ThaiSnapper5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdSoSAyZisSw3qzpkShRDnTpDc9nETgtr-Xuxt9Nnqr91KraEvY_mrTDfP7QiJtA-5zxPUEiN4Y9oEX3TSUaXx88g688tGCXqmU6VZY2BLD49SX_n-Kp8QsQ_GXBRaHXB9Tm4UPZb39Q/s320/ThaiSnapper5.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a sautee pan or medium pot, heat 1 Tbsp canola oil over medium-high heat, then sautee shallots, minced, cloves garlic, minced, chile peppers, sliced, and 1 bell pepper, chopped until the shallots start to darken and the bell pepper is softened, about 5 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add 1/4 cup stock, 1/4 cup fish sauce, 2 Tbsp soy sauce, 2 Tbsp agave nectar, and juice of 1/2 lime, and stir together thoroughly. Bring to a boil, and let simmer until slightly reduced, about 3 – 5 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stir in 1 tsp cornstarch, mixed with 1 tsp cold water, if using, and let simmer until thickened, about 1 – 2 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stir in 1 cup Thai basil leaves, and cook until fragrant, about 1 – 2 minutes, then lower heat to lowest setting to keep warm until ready to serve. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large sautee pan, heat 3 Tbsp canola oil over high heat, then add the coated fish fillets, being careful not to crowd the pan (you will probably need to do a couple of batches). </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook the fish until the bottom is crispy and browned, about 3 – 5 minutes. </span></div>
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Flip the fish, and continue cooking until the other side is crispy and browned, and the fish can be easily flaked with a fork, another 3 – 5 minutes. Remove to a plate lined with paper towels. </div>
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Serve the crispy fish fillets topped with the Thai basil sauce.</div>
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MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-48315861277790284152013-12-04T07:00:00.000-08:002013-12-04T07:00:00.413-08:00A Healthier Maple and Brown Sugar Hot Cereal<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I was really intrigued when I received a parcel that contained a bunch of </span><span style="background-color: white; color: #3f2500; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; text-align: start;">KAMUT®</span><span style="font-family: Arial, Helvetica, sans-serif;">products to try. The first product that cought my eye was a bag of Rolled </span><span style="background-color: white; color: #3f2500; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; text-align: start;">KAMUT®</span><span style="font-family: Arial, Helvetica, sans-serif;">.</span></div>
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<span style="background-color: white; color: #3f2500; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; text-align: start;">KAMUT®</span>wheat looks very similar to common wheat. However, its grains are twice the size of modern wheat kernel. I think it looks a lot like oats. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirz9T1LkQvPxjxjuF8LXPgHG7vfKccymPL-hYKTC1OTRBXfhO3dnNxImh1-0-R_qwXQYK2eqrQ9axnl5v_vSIx05RKxFLRJcUPQh-KK2o-0sMQpepTF41bUrpYCnFzzOcET86hcvt9k-g/s1600/Kamut6.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirz9T1LkQvPxjxjuF8LXPgHG7vfKccymPL-hYKTC1OTRBXfhO3dnNxImh1-0-R_qwXQYK2eqrQ9axnl5v_vSIx05RKxFLRJcUPQh-KK2o-0sMQpepTF41bUrpYCnFzzOcET86hcvt9k-g/s320/Kamut6.jpg" /></a></div>
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It is considered a "high energy grain" because it contains more proteins, lipids, amino acids, vitamins and minerals than modern wheat. It is known for its rich nutty flavor. <span style="background-color: white; color: #3f2500; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; text-align: start;">KAMUT®</span>wheat is used similarly as modern wheat. Its grains can be either directly consumed or milled into flour. It can be found in breads, bread mixes, breakfast cereals, cookies, waffles, pancakes, bulgur, backed goods, pastas, drinks, beer and snacks.</div>
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The first thing that came to my mind to make is a healthier Maple and Brown Sugar hot cereal. That flavor is loved by us. Once upon a time, I fell for the over processed, high in sugar, virtually no wholesomeness whatsoever, quaker instant oatmeal. Well step aside captain quaker. This cereal is ready in 3 minutes and is very wholesome. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYa4ANc8134KGnBjr4eTjBt4lU27EXMuFV4eYuztJUsxe-QoHGzrVlxgG-RnSpd_ZtadOVFD6S2791kPhdL9xsxpvN4olVg3cOucmBT8abF8o2iIJ08YKeBs4crVXiZ6VDm_5kOt-kzQ/s1600/Kamut5.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYa4ANc8134KGnBjr4eTjBt4lU27EXMuFV4eYuztJUsxe-QoHGzrVlxgG-RnSpd_ZtadOVFD6S2791kPhdL9xsxpvN4olVg3cOucmBT8abF8o2iIJ08YKeBs4crVXiZ6VDm_5kOt-kzQ/s320/Kamut5.jpg" /></a></div>
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So how can it be wholesome with brown sugar and maple syrup? Simple. Have you tried organic sucanat? </div>
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Unlike refined and processed white cane sugar and brown cane sugar, Sucanat retains its molasses content. It is essentially pure dried sugar cane juice. Minimal processing produces a much healthier natural sweetener that is much sweeter using a smaller amount. </div>
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Using pure maple syrup also adds to the sweetness of this cereal. Pure maple syrup is wholesome. Producing a lot of sweetness with less sugar than traditional refined sugars and syrups. </div>
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<b>A Healthier Maple and Brown Sugar Hot Cereal</b></div>
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<span style="font-size: x-small;"><i>serves 2</i></span></div>
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2 cups filtered water</div>
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1 cup rolled <span style="background-color: white; color: #3f2500; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">KAMUT®</span></div>
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1/4 tsp sea salt</div>
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2 tsp sucanat</div>
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2 tsp maple syrup</div>
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Bring 2 cups water to a boil. Add the sea salt and <span style="background-color: white; color: #3f2500; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">KAMUT®</span>and reduce heat to medium while it cooks for 3 minutes. </div>
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After 3 minutes poor your <span style="background-color: white; color: #3f2500; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">KAMUT®</span>into 2 serving bowls. Top each bowl with 1 tsp sucanat and 1 tsp maple syrup. </div>
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Enjoy!</div>
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<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-57461476390302132712013-12-02T07:57:00.002-08:002013-12-02T07:57:16.775-08:00French Onion Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfkfFVJ42RaRA__zX9XjAww8HI_2lzCVWo0hGzmG5-70TLZlR1MO6Nr0qidmwFqaEPM4tcoGPaglwQfZaYFaT7mfCTOE6yaUhNdbqzujjpBYYDeufbCD94NHpUSKW_K-H8yH5xXerWxg/s1600/FrenchOnionSoupFont.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfkfFVJ42RaRA__zX9XjAww8HI_2lzCVWo0hGzmG5-70TLZlR1MO6Nr0qidmwFqaEPM4tcoGPaglwQfZaYFaT7mfCTOE6yaUhNdbqzujjpBYYDeufbCD94NHpUSKW_K-H8yH5xXerWxg/s400/FrenchOnionSoupFont.jpg" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Are you just maintaining your relationship? Or are you nourishing it, growing it, making it thrive? Just maintaining will get you nowhere. Unfortunately we are human and too much of the same thing gets boring. Romantic tip: Spice it up! Don't just maintain your relationship today. Do something that will make him or her feel special and loved. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My husband loves french onion soup. It is one of his favorites. The soup is not hard to make, it is just time consuming. So I don't make it for him as much as I should. The crunchy toast on top, covered in cheese, just makes this soup amazing. It is a perfect comfort food.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is not just for two. Well it is, but it is enough that you will have plenty leftover in the fridge. It lasts 1 week in the fridge in an airtight container. It is even better the next day, just wait to add the toast and cheese until time of serving. Enjoy! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0VLh9AjcNFkAGVpaSOJyevCfMjO2H4RASOp_HiYcl65fun0rJjKEgCPTZvKDUsLDUBKkce5N-4H5pwLYjnl7qLTYlfQkFU-Xo116Dc8Wvb6ngK-DJo2ONO7rL4u9njxqnCdb_VJiRMg/s1600/FrenchOnionSoup4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0VLh9AjcNFkAGVpaSOJyevCfMjO2H4RASOp_HiYcl65fun0rJjKEgCPTZvKDUsLDUBKkce5N-4H5pwLYjnl7qLTYlfQkFU-Xo116Dc8Wvb6ngK-DJo2ONO7rL4u9njxqnCdb_VJiRMg/s320/FrenchOnionSoup4.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">French Onion Soup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>adapted from <a href="http://www.epicurious.com/recipesmenus/bonappetit/recipes">Bon Appétit</a> | October 2013</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons (1/2 stick) unsalted butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 large onions (about 5 pounds), thinly sliced </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 large shallots, finely chopped </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 garlic cloves, finely chopped </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt, freshly ground pepper </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup dry white wine </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon white wine vinegar </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 sprigs flat-leaf parsley </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 sprigs thyme </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bay leaf </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 cups beef, chicken or vegetable broth </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 1/4 "-thick slices country bread, toasted </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 ounces sliced Gruyère </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice up your onions. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUH2wEpYaCHgaUEXmAiYhLbSF14u7qxXvF-sowlQKYIhOxvsW_HM5b8qtg0leCAy2gqKtDC5JlIidFnpkKQV8BFkXS9Z_hSHM54Zi4DrnSpEA7cgeU75m4CESeNxqu1gA-8pG-W9aO4o/s1600/FrenchOnionSoup12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUH2wEpYaCHgaUEXmAiYhLbSF14u7qxXvF-sowlQKYIhOxvsW_HM5b8qtg0leCAy2gqKtDC5JlIidFnpkKQV8BFkXS9Z_hSHM54Zi4DrnSpEA7cgeU75m4CESeNxqu1gA-8pG-W9aO4o/s320/FrenchOnionSoup12.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat butter in a large heavy pot over medium-high heat. Add onions, shallots, and garlic; </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTepxx45Atn3UfAG_V6dmXMmAwxEhJaeywcatVhEFrUj3A5i3cJzLhyHb9JwtvLHPpaXbeTHKdXH0q0-Jbpi6hVl9TtMUTPMogAF3UExaLjqDLklwsUIfvwyNVZKcvlJgQYhD6N2uPM3g/s1600/FrenchOnionSoup11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTepxx45Atn3UfAG_V6dmXMmAwxEhJaeywcatVhEFrUj3A5i3cJzLhyHb9JwtvLHPpaXbeTHKdXH0q0-Jbpi6hVl9TtMUTPMogAF3UExaLjqDLklwsUIfvwyNVZKcvlJgQYhD6N2uPM3g/s320/FrenchOnionSoup11.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">season with salt and pepper and cook, stirring occasionally, until softened and dark brown, 60–70 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLpnm83xB1l3KQzNn_lSXF1DQRgZuepIO3dD5z6SugTpXHq6hGhL2GrYcRE3kdJLnRpSNJIgAGcJcHWEDFJCKsmxZnxdyUWVbzwryRAcTWT7Qe5v2zJZBbJWvyvsSP52mIsGdMFOCYeA/s1600/FrenchOnionSoup10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLpnm83xB1l3KQzNn_lSXF1DQRgZuepIO3dD5z6SugTpXHq6hGhL2GrYcRE3kdJLnRpSNJIgAGcJcHWEDFJCKsmxZnxdyUWVbzwryRAcTWT7Qe5v2zJZBbJWvyvsSP52mIsGdMFOCYeA/s320/FrenchOnionSoup10.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add vermouth and vinegar. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q0uWHiHMi2ktjI5PgoY4axk-3rQXO7sVXVHyMzwSWU7IPguoP921NQk92UgcBiK594n7MkBaeGk0l6-CTzNiP7NHI-M55KC2FaamnbSrkJxtCHDZaskhZ8rt0oybvQqngRS8R7bF02Q/s1600/FrenchOnionSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q0uWHiHMi2ktjI5PgoY4axk-3rQXO7sVXVHyMzwSWU7IPguoP921NQk92UgcBiK594n7MkBaeGk0l6-CTzNiP7NHI-M55KC2FaamnbSrkJxtCHDZaskhZ8rt0oybvQqngRS8R7bF02Q/s320/FrenchOnionSoup.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tie parsley, thyme, and bay leaf with kitchen twine; add to pot along with broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced to about 8 cups, 35–40 minutes; discard herb bundle.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXW3CudeTC20ncMRYH9dEgPjgoRbgK8PM-jCLDKU3hRRE-2KXKnbRNbpa3k2Lhb4fjAoQizfJs0P4CZjQOh1vQTHTCV6Nn5FZF5mKQqy1Vne6VC-Q8GDgBmejFnVHa-y2-walbakBwG4/s1600/FrenchOnionSoup9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXW3CudeTC20ncMRYH9dEgPjgoRbgK8PM-jCLDKU3hRRE-2KXKnbRNbpa3k2Lhb4fjAoQizfJs0P4CZjQOh1vQTHTCV6Nn5FZF5mKQqy1Vne6VC-Q8GDgBmejFnVHa-y2-walbakBwG4/s320/FrenchOnionSoup9.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 450°F. Place ovenproof bowls on a large rimmed baking sheet. Divide soup among bowls and top with toasts (cut to fit if necessary) and cheese.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh562sM3wwnnL_B_ETLIhN83jXz6fvUSqYfTsS7H6RToDtjCjP-ZN55lFoFeRrtBawIpZgM_YSg4pn1LcE58hWpeA3firh0zaQ_LsBha440PGJQmR4l1wivtRxcn7jKYriVbd31QuvNGyY/s1600/FrenchOnionSoup8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh562sM3wwnnL_B_ETLIhN83jXz6fvUSqYfTsS7H6RToDtjCjP-ZN55lFoFeRrtBawIpZgM_YSg4pn1LcE58hWpeA3firh0zaQ_LsBha440PGJQmR4l1wivtRxcn7jKYriVbd31QuvNGyY/s320/FrenchOnionSoup8.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Bake until cheese is bubbling and golden brown, 6–8 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ak3SxzArQftjE2GYE5DwLX5z_bsRx2z4e4TzCupRVJO-cXQQA72pST1OuTLxVzzzN-ghoc73VbwVZQK2gXb1glAIsDiFNEFyueosjr0AbHH_JMDIqE4nE1byFST6eQJCFfYN1rBM9Ok/s1600/FrenchOnionSoup5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ak3SxzArQftjE2GYE5DwLX5z_bsRx2z4e4TzCupRVJO-cXQQA72pST1OuTLxVzzzN-ghoc73VbwVZQK2gXb1glAIsDiFNEFyueosjr0AbHH_JMDIqE4nE1byFST6eQJCFfYN1rBM9Ok/s320/FrenchOnionSoup5.jpg" width="320" /></span></a></div>
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<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com1tag:blogger.com,1999:blog-4950977095010429648.post-58909517488188048302013-11-26T09:49:00.002-08:002013-11-26T09:54:40.806-08:005 Minute Teriyaki Snapper & Rice<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibetWOH7PQnFlpi5i2Wjn-iXd73k27JBkqQ42xeLPoCAl4ibAcxhjQvuWTLnA3ttCbbSTlpDuvPYIDHB83Mq-2nV9ysO6crU763u1V0com9oQX0-KwTPwIydPwR7EHrN25cM0KS8TU8Bo/s1600/RiceSnapperFont.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibetWOH7PQnFlpi5i2Wjn-iXd73k27JBkqQ42xeLPoCAl4ibAcxhjQvuWTLnA3ttCbbSTlpDuvPYIDHB83Mq-2nV9ysO6crU763u1V0com9oQX0-KwTPwIydPwR7EHrN25cM0KS8TU8Bo/s400/RiceSnapperFont.jpg" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Today I am sharing you a very fast 5 minute meal. I am not usually a big "fast meal" maker. But this week is Thanksgiving, I am in the middle of about 6 jobs and I am very pressed for time. Thanks to <a href="http://www.ricensimple.com/">Rice n Simple</a>, I got to try out their all-natural, premium cooked rice that raises the standards for instant microwaveable meals. It cooks in just one minute and the various sauces that come with each bowl are exceptionally delicious and can make it look like you have been slaving away in the kitchen all day! </span></div>
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<a href="http://www.ricensimple.com/">Rice n Simple</a> is a young company that is dedicated to providing its customers with an option for enhanced energy, flexibility and creativity by offering the highest quality rice in addition to the most deliciously flavored sauces for a healthy lifestyle. <a href="http://www.ricensimple.com/">Rice n Simple</a> was established on the philosophy that being healthy and eating healthy is essential to living a balanced, simple and harmonious life. The company strives to connect with its customers through one of the simplest things life has to offer, quality food; and with the simplest nutrient rich food in the world, rice.</div>
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Available in both white jasmine rice and brown rice, <a href="http://www.ricensimple.com/">Rice n Simple</a> has created super healthy rice meals with incredible sauces that add mouthwatering taste to its already flavorful rice. And at a very affordable price, <a href="http://www.ricensimple.com/">Rice n Simple</a> provides quick & easy, yet super healthy rice bowls. The rice itself is of the highest quality, imported from Thailand and selected for its delicious flavor, unique texture and naturally distinctive aroma.</div>
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<a href="http://www.ricensimple.com/">Rice n Simple</a> is available for purchase at select Kroger locations in the US as well as at <a href="http://www.amazon.com/">www.amazon.com</a> for just MSRP $2.49 per 7oz meal. With delicious sauces including naturally brewed Soy Sauce, lush Shiitake Mushroom Glaze and a yummy flavored Teriyaki Glaze, the rice can also be utilized in any recipe, including those listed at w<a href="http://www.ricensimple.com/">ww.RicenSimple.com</a>.</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For this recipe you only need a few simple ingredients. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvywOXodRIq0HoTeJWLhLeiLCBEQ-JTTihwEG5puO9qJCPNtw8y8YsPnkemkyt6t2EaNvs8v2G4vZW-WxtnauJJ3ywL6i_YjGxH4NET1zjPuiaQaONi_diApWA2uzsi4TaRr-cknUlPY/s1600/RiceSnapper4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvywOXodRIq0HoTeJWLhLeiLCBEQ-JTTihwEG5puO9qJCPNtw8y8YsPnkemkyt6t2EaNvs8v2G4vZW-WxtnauJJ3ywL6i_YjGxH4NET1zjPuiaQaONi_diApWA2uzsi4TaRr-cknUlPY/s200/RiceSnapper4.jpg" width="200" /></span></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">5 Minute Teriyaki Snapper & Rice</span></b></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">serves 2</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. Olive Oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2 </b><a href="http://www.ricensimple.com/">Rice n Simple</a> jasmine rice with teriyaki glaze</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 6 ounce fillets of wild caught red snapper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sea Salt and freshly grated pepper to taste. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Start out with a non stick pan or cast iron skillet, and heat it over medium high heat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper the snapper on both sides to taste.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add 1 </span><span style="font-family: Arial, Helvetica, sans-serif;">Tbsp. Olive oil to the hot pan and swirl to coat. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2O5gf0Mi69D1FB5xdu7odwvZOYqQ4AtlIKKDUhg_avV47nkwgeDQ7K_B5bOmc_7NtjRghy6s-pVTOCsFnw9yUod5uwG_jCjvAKEltwg65PBo6-AO8WlKMGKCbCHCaUyIi-Dbzn59XmG4/s1600/RiceSnapper7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2O5gf0Mi69D1FB5xdu7odwvZOYqQ4AtlIKKDUhg_avV47nkwgeDQ7K_B5bOmc_7NtjRghy6s-pVTOCsFnw9yUod5uwG_jCjvAKEltwg65PBo6-AO8WlKMGKCbCHCaUyIi-Dbzn59XmG4/s320/RiceSnapper7.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add your snapper. Cook for 2 minutes, then flip. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfw8TxdV62JzhHRYURAE_SzXFK5ziiI3YmSkYS4qPHdIw4tEqtXqwXTnCdP2VZc_QPZ6FnM1j8Z8zKNDYOEM_j3LqoGvYbltVPfDq_zsZ5f_O-G500A1vsd5EQccbFUVcJ0bJlGTgDcA4/s1600/RiceSnapper6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfw8TxdV62JzhHRYURAE_SzXFK5ziiI3YmSkYS4qPHdIw4tEqtXqwXTnCdP2VZc_QPZ6FnM1j8Z8zKNDYOEM_j3LqoGvYbltVPfDq_zsZ5f_O-G500A1vsd5EQccbFUVcJ0bJlGTgDcA4/s320/RiceSnapper6.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut the </span><span style="font-family: Arial, Helvetica, sans-serif;">Teriyaki glaze sachet and squirt it on the cooked side of the fish, being careful not to get it in the pan. Cook for another 2 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While finishing up cooking open your rice containers. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4hJw6T_b3j2NhWdtCT6e5O_zsBg9ZvbCDHMRXZBMT14omLQ-ioUWJHkXcmDcUmS8Eg66JPhaUqm2Tk_BBQY5A7MIFMss4mwkQxfz1UEQc6owieK1EUiwEHhUxybT9RIDQg7LqA6cBN8/s1600/RiceSnapper8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4hJw6T_b3j2NhWdtCT6e5O_zsBg9ZvbCDHMRXZBMT14omLQ-ioUWJHkXcmDcUmS8Eg66JPhaUqm2Tk_BBQY5A7MIFMss4mwkQxfz1UEQc6owieK1EUiwEHhUxybT9RIDQg7LqA6cBN8/s320/RiceSnapper8.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove the film completely and cook on high for 1 minute for each container. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve the fish over rice with your favorite sauteed vegetables. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4z4whyphenhyphenlUDYDiv9BHv3jYPt3YJXPDunEjZwVs5ONSsGqoEDOkWk2UtUAAeqP47KPKrG6_oImnZZKxqSOrdgSNY2Dm6I99o3JSHhDJdY3w3VLlT5_ngGybwQGcITNYzq_vC38nxawh6mw/s1600/RiceSnapper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4z4whyphenhyphenlUDYDiv9BHv3jYPt3YJXPDunEjZwVs5ONSsGqoEDOkWk2UtUAAeqP47KPKrG6_oImnZZKxqSOrdgSNY2Dm6I99o3JSHhDJdY3w3VLlT5_ngGybwQGcITNYzq_vC38nxawh6mw/s400/RiceSnapper.jpg" width="400" /></a></div>
<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-42020282709226475562013-11-20T14:28:00.003-08:002013-11-20T14:28:39.869-08:00Scallops with Leek Grenobloise<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJddfVJKun9hIkT7UA3lJqx-jzIEaq7JMIXi-n9Z-0MhTTrA9da7KCb9VbfzajVg7zsziyTNxrixsPmSgQQ7cXVnysJyC0fTPqjU0819D9abf_6Ea12cWo8sYEkZgNhy9feszgrpMZARo/s1600/ScallopsGrenbolaiseFont.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJddfVJKun9hIkT7UA3lJqx-jzIEaq7JMIXi-n9Z-0MhTTrA9da7KCb9VbfzajVg7zsziyTNxrixsPmSgQQ7cXVnysJyC0fTPqjU0819D9abf_6Ea12cWo8sYEkZgNhy9feszgrpMZARo/s400/ScallopsGrenbolaiseFont.jpg" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For those of you just tuning in, I have exciting news! I was just offered a book deal. I am writing Gourmet Cooking for two, the cookbook! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So things are getting a little hectic for me. I write for a lot of publications, have just finished up writing my other book "Gluten-free made easy" that will be available June of 2014, and now this book that will be available to purchase at costco, barnes and noble, amazon and so many more places August of 2014! Exciting!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bear with me during this time. Since I plan on bringing you 100 recipes that you have not seen before, I will be busy busy busy and not able to post here as often as I would like. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now on to today's food. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My husband absolutely loves seared scallops. I am not a big fan. I can handle one. After that it is just far to rich for me. I still try to make them for him often. This version was nice and light and full of citrus flavor. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBi4u-d3gFIFFBJJLydk27RSm7QIQNoMdl0df1mQV0wc78YQBSnzJ-WwxEe6IiMxlAIAvBag85YaPPF_au1ft53SPHmfXEHorYO6pQqgD0ZDfwQa1XDJPdVYJc2bevRfl78O_LNEDog_4/s1600/ScallopsGrenbolaise1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBi4u-d3gFIFFBJJLydk27RSm7QIQNoMdl0df1mQV0wc78YQBSnzJ-WwxEe6IiMxlAIAvBag85YaPPF_au1ft53SPHmfXEHorYO6pQqgD0ZDfwQa1XDJPdVYJc2bevRfl78O_LNEDog_4/s200/ScallopsGrenbolaise1.jpg" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Scallops with Leek Grenobloise</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>slightly adapted from <a href="http://www.foodandwine.com/recipes/scallops-with-fennel-grenobloise">Food and Wine</a></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons extra-virgin olive oil </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 pound sea scallops </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sea salt </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Freshly ground pepper </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons butter </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 medium leek—trimmed, halved and thinly sliced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons drained capers </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons fresh lemon juice, plus lemon wedges for serving </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons chopped flat-leaf parsley </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom 4 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now you are going to do what I like to call the "flip and tap". Turn the scallops over and cook for about 30 seconds just enough to make the scallops opaque throughout. Transfer to a platter and keep warm. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Melt the butter in the skillet. Add the sliced leek and capers and cook over high heat, stirring, until the leek is crisp-tender, 2 minutes. Stir in the lemon juice and parsley and season with salt and pepper. Spoon the leek around the scallops and garnish with lemon.</span></div>
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<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-2625719286732462292013-11-19T08:08:00.001-08:002013-11-19T08:08:38.190-08:00New England Clam Chowder from scratch<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7t2fUwHVOM0wqP7Pjf3qeIH9-eTUbvGsl391vmlBwZkNZ3gXC59nd7NQFu670ptcWSEuhgmZEuX4OvIueInTcms1AcE2_EwodzO7nrobGHK5q8lxx9y4R-sB-wqCqlTuoA5JaBOwD-Ug/s1600/ClamChowderFont.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7t2fUwHVOM0wqP7Pjf3qeIH9-eTUbvGsl391vmlBwZkNZ3gXC59nd7NQFu670ptcWSEuhgmZEuX4OvIueInTcms1AcE2_EwodzO7nrobGHK5q8lxx9y4R-sB-wqCqlTuoA5JaBOwD-Ug/s400/ClamChowderFont.jpg" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There is something powerful about the moonlight. I think Kenny Chesney got it right in the song "When the sun goes down". Everything truly does get hotter. Most of the time, we snuggle in and don't bother going out in the moonlight. Occasionaly, we get out there and it is almost always magical. Especially along the water. Seeing the moon reflect off the water is a peaceful romantic thing. I highly recommend you get out there and experience it with your love. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Romantic Tip: Take a moonlit walk on the beach, bay, lake, or any other romantic place.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Getting on the water for us, almost always means we will stop at the Brig for our favorite New England Clam Chowder. I have yet to find a better chowder here in San Diego. So I decided to learn how to make it from scratch like them at home. That's right. I mean completely from scratch. No canned clams here. It is actually easy, so don't be intimidated. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>New England Clam Chowder from scratch</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">adapted from <a href="http://norecipes.com/">http://norecipes.com</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 pounds fresh clams </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup fresh water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tablespoon extra virgin olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 ounces bacon cut into 1/8 in. slices</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 medium onion minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 lb. potatoes of your choice cut into small cubes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon fresh marjoram minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bay leaf</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The day before: As soon as you bring your clams home from the store wash the clams with cold water and then put the clams in a bowl with enough salt water to cover the clams ( it should taste like the sea). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY49mdVkW4bMRoW0TNK2rxKdL8X4I1XWifkfDmxpFa48l-rU2aOCGRxnWIG28U8VGMRf6P7HC7VxUP_Sw53fk4mZ3059MUKyc1sclzvUJ8hGAyTASxDiBl-5sfhfGTrBHJL4MULFIKkQ4/s1600/ClamChowder12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY49mdVkW4bMRoW0TNK2rxKdL8X4I1XWifkfDmxpFa48l-rU2aOCGRxnWIG28U8VGMRf6P7HC7VxUP_Sw53fk4mZ3059MUKyc1sclzvUJ8hGAyTASxDiBl-5sfhfGTrBHJL4MULFIKkQ4/s320/ClamChowder12.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Put the bowl in your refrigerator. Over the next 24 hours your clams will do their thing and siphon in the clean water expelling most of the grit they hold between their shells. If your clams are really dirty, you may need to change the water periodically.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a wide pot or sauté pan with a lid, add the clams along with 1/2 cup fresh water. Cover and steam over medium high heat until all the clams have opened. 5 - 10 minutes. Remove the pot from the heat and uncover. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove the clam meat from the shells and transfer to a bowl. Discard any unopened clams. Once all the clams have been shelled, slowly pour the clam stock over the clams, leaving the last tablespoon or so of stock along with any grit in the pot. Wash the pot out. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Agitate the clam mixture to allow any sand to settle to the bottom of the bowl, then let it sit for a minute to allow all the sand to settle to the bottom. Use your fingers or a slotted spoon to scoop the clams off the top of the liquid being careful not to disturb the sand at the bottom. Once you have all the meat separated, give the stock a few minutes to settle, then slowly pour the clam stock into a 2 cup liquid measuring cup, leaving the last bit of stock and any grit behind. You should have 2 cups clam juice, if you have less, add water to make 2 cups. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYk_iYRZd-rC5op40B2yKH0C8-WiX6ibjyGXxTWX6dYi-9q-a6cemva7JIOjR0vRL3HCIlQPJ4YrSo8ck5cJBaHAa5wrDz8Y0wRsm8MI9Tj3vNnrTti267wNIfC8nhUjU6P9u5DABboRc/s1600/ClamChowder7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYk_iYRZd-rC5op40B2yKH0C8-WiX6ibjyGXxTWX6dYi-9q-a6cemva7JIOjR0vRL3HCIlQPJ4YrSo8ck5cJBaHAa5wrDz8Y0wRsm8MI9Tj3vNnrTti267wNIfC8nhUjU6P9u5DABboRc/s320/ClamChowder7.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the olive oil and bacon to the clean pot and fry until most of the fat has rendered from the bacon and it is starting to brown ( but not until its crisp). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfQ2sGeaRq7NAxFhYB-vLoPziBkL6lQzcoU3mM3oQqffNw_wPAhzTyEkI-zI6bAHuET4-aPkEXx6saUCyq4NQgBWpFBkAr0xxXVWEcaJ87ZYXnZRmPA-yObV6H3DLYZnytRyR3W4l1hs/s1600/ClamChowder5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfQ2sGeaRq7NAxFhYB-vLoPziBkL6lQzcoU3mM3oQqffNw_wPAhzTyEkI-zI6bAHuET4-aPkEXx6saUCyq4NQgBWpFBkAr0xxXVWEcaJ87ZYXnZRmPA-yObV6H3DLYZnytRyR3W4l1hs/s320/ClamChowder5.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the onions and sauté until the are tender and browned. Add the flour and continue frying for 1 minute. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio0F5EdxGPcCrqjJxsP26XCTmaUThkE_C47ywPI6lkY0h69LJIeA3SE2YBs1b69yrZSsSmuwSl7EPWjhsFzF5R74Xuw54uCeOmYoXrtWRdPhkzDodipfsIRWCf9iefyxLpeea2pVQeN3s/s1600/ClamChowder3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio0F5EdxGPcCrqjJxsP26XCTmaUThkE_C47ywPI6lkY0h69LJIeA3SE2YBs1b69yrZSsSmuwSl7EPWjhsFzF5R74Xuw54uCeOmYoXrtWRdPhkzDodipfsIRWCf9iefyxLpeea2pVQeN3s/s320/ClamChowder3.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Turn off the heat, then add the clam stock and milk. Whisk together to dissolve the roux, and then add the potatoes, marjoram and bay leaf. Put the pot over medium heat and bring the pot to a low simmer. Do not let the soup boil. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When the potatoes are tender, remove the bay leaf and return the clams to the pot. Once the clams have reheated the soup is done.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOul26oIDhh9tQBC8iCPX70TBEi9LY_8uWmu9Ov8VdEocxx0k5rqKttBX3CbhI_etcG6a7hxA5ISXUgZacm6GvD72XlQZ8HAwN9vI40vhXDfqlj3xpX4lSRZRTLbFpVGGM68ecdkZzXRw/s1600/ClamChowder1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOul26oIDhh9tQBC8iCPX70TBEi9LY_8uWmu9Ov8VdEocxx0k5rqKttBX3CbhI_etcG6a7hxA5ISXUgZacm6GvD72XlQZ8HAwN9vI40vhXDfqlj3xpX4lSRZRTLbFpVGGM68ecdkZzXRw/s320/ClamChowder1.jpg" width="320" /></a></div>
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<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-50432356296085024922013-11-18T14:49:00.000-08:002013-11-18T14:49:58.964-08:00Apples On Piggyback<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbV3YkOmRamhts417PSzpYABAo-j_km-VNIp258PoPOtinEM42s98YFkC7hDtWb5Ig94RbZx-V4eS8Wgin0e9em7vWS2EaiUD6W2vCVJN1wLX1pXZIdXznQVSQmpI96RC_HgrdaTnRMD4/s1600/ApplesOnPiggyBackFont.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbV3YkOmRamhts417PSzpYABAo-j_km-VNIp258PoPOtinEM42s98YFkC7hDtWb5Ig94RbZx-V4eS8Wgin0e9em7vWS2EaiUD6W2vCVJN1wLX1pXZIdXznQVSQmpI96RC_HgrdaTnRMD4/s400/ApplesOnPiggyBackFont.jpg" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When is the last time you stopped and reflected on the things you love about your partner? Putting all negative traits behind, you should really write down what you absolutely love. An example for me is I love how hard working my husband is. He is not lazy and does his best each day to provide for us. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I think it is so important to focus on the positive, and having it written down as a reminder is a very uplifting thing for both of you.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Romantic Tip:</b> Make a list of the top 10 things you love about your partner.</span></div>
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Now on to today's recipe. Apples on Piggyback are a great combination of sweet, tart and savory. They are simple, delicious hors d’oeuvres that you can make in no time to impress your love. Or take them to a party, but make sure to double the recipe, because these go fast!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiyMbfTvO3mgnuCR53bYF8PXiE4SGIV_T13OebrisZG0bBa3Zow2cixVgZLNdAlhKygH61kpcztxc2oXxUziABckKlrxD1glzDH9HDo4I8ml_JGyt9lZ4a0LZSfS3aryVfVwS3_3rjyOk/s1600/ApplesOnPiggyBack3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiyMbfTvO3mgnuCR53bYF8PXiE4SGIV_T13OebrisZG0bBa3Zow2cixVgZLNdAlhKygH61kpcztxc2oXxUziABckKlrxD1glzDH9HDo4I8ml_JGyt9lZ4a0LZSfS3aryVfVwS3_3rjyOk/s200/ApplesOnPiggyBack3.jpg" width="200" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Apples On Piggyback</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>adapted from <a href="http://www.foodandwine.com/">Food and Wine Magazine</a></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 thin slices of bacon, cut in half.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Green Apple—peeled and cut into 8 wedges</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 ounces Manchego cheese, sliced 1/4 inch thick and cut into 2-by-1/2-inch sticks</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 toothpicks, for skewers</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat a grill pan.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> I cooked mine in the oven on a grill pan, so I preheated the oven to high broil. You can make them in the oven, or on the grill. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Arrange the bacon slices on a work surface and place an apple wedge and a cheese stick in the center of each slice. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFn6uQIorpfp_3mjjkdqKBu4Dk-MmVsgcfvk8hdhfx47ZOoQYkap2SnlGtCk7COFwV8gxa2QThyphenhyphenYMrEBAgCkniTH8HA4e47xiuvihEipiMmyRzQSVyFI1OPHNLOerfnzpHQSSyQIaJGSo/s1600/ApplesOnPiggyBack6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFn6uQIorpfp_3mjjkdqKBu4Dk-MmVsgcfvk8hdhfx47ZOoQYkap2SnlGtCk7COFwV8gxa2QThyphenhyphenYMrEBAgCkniTH8HA4e47xiuvihEipiMmyRzQSVyFI1OPHNLOerfnzpHQSSyQIaJGSo/s320/ApplesOnPiggyBack6.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Wrap the bacon around the filling and secure with a toothpick.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvchvhkQ1igDjxG5aRr3Oy8EaFH9PqOpA6BfwL_fMb7Chu30AlM8f4mzn-1kpZdOVCoYkym3pNlc5UTBNb0zJqKwWuYJP-9cfxqzFGIZJRUFQBwF2V_9qQ7tPXGTFBK91mz0yobDRZKZA/s1600/ApplesOnPiggyBack5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvchvhkQ1igDjxG5aRr3Oy8EaFH9PqOpA6BfwL_fMb7Chu30AlM8f4mzn-1kpZdOVCoYkym3pNlc5UTBNb0zJqKwWuYJP-9cfxqzFGIZJRUFQBwF2V_9qQ7tPXGTFBK91mz0yobDRZKZA/s320/ApplesOnPiggyBack5.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook skewers until the bacon is golden and crispy and the cheese is melted, 5 to 6 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxh3bGsjzcN30J3knUEEYjCWJcaeeej6AeEVhlI8pt5NRMuGnr_3zOKO-hhAZYUNiyapRJeYvS9AHPSZQsb31oUvYbbV-luD1pC7vnysCkiyG3bsD9QyRM9yf25BMvtqYoc-7ZzY1Is44/s1600/ApplesOnPiggyBack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxh3bGsjzcN30J3knUEEYjCWJcaeeej6AeEVhlI8pt5NRMuGnr_3zOKO-hhAZYUNiyapRJeYvS9AHPSZQsb31oUvYbbV-luD1pC7vnysCkiyG3bsD9QyRM9yf25BMvtqYoc-7ZzY1Is44/s320/ApplesOnPiggyBack.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Serve hot.</span></div>
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<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-2365046890682375362013-11-14T06:38:00.000-08:002013-11-14T06:38:13.689-08:00Dark Chocolate Chip Cookies<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUByHNACvJqYvWy1gjrj1cvKrZHX6QeT7T-lzWmhYJuMQL63-aFwHkzCV8BuB58k1Hn8ku344yUwsZflrobIZEMT1SwMX4wIDn4zl2bgbznuLOf7fMkNqHeaqfUIFM_2Miuu9rlP0seM/s1600/DarkChocolateChipCookiesFrame.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUByHNACvJqYvWy1gjrj1cvKrZHX6QeT7T-lzWmhYJuMQL63-aFwHkzCV8BuB58k1Hn8ku344yUwsZflrobIZEMT1SwMX4wIDn4zl2bgbznuLOf7fMkNqHeaqfUIFM_2Miuu9rlP0seM/s400/DarkChocolateChipCookiesFrame.jpg" /></span></a></div>
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<a href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fpleaseyourmaninthekitchen.blogspot.com%2F2013%2F11%2Fdark-chocolate-chip-cookies.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-V2z6MZvlaOQ%2FUoGaUNpZaLI%2FAAAAAAAAeaQ%2Ffr2xNjJ9PZw%2Fs400%2FDarkChocolateChipCookiesFrame.jpg&description=Dark%20Chocolate%20Chip%20Cookies"><span style="font-family: Arial, Helvetica, sans-serif;"><img src="http://assets.pinterest.com/images/pidgets/pin_it_button.png" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Love, Romance, and Chocolate go together. Nowadays, scientists ascribe the aphrodisiac qualities of chocolate,to two chemicals it contains. One, tryptophan, is a building block of serotonin, a brain chemical involved in sexual arousal. The other, phenylethylamine, a stimulant related to amphetamine, is released in the brain when people fall in love. The darker the chocolate, the more of these magic chemicals it contains. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So when I set out to make some crunchy chocolate chip cookies for my man. I used <a href="http://www.enjoylifefoods.com/chocolate-for-baking/dark-morsels/">enjoy life foods dark chocolate chips</a>. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8JY4JzbJFFGUay3T-mySEOVxktW9uRM7_esMDA84eYQinQX-Ke8LZryrBU2HbZKuUknAgCgksS7c54mJ_T9hnrs8XlwJKUGARgojwjjKXCEd4vITJcdAOy4kQV5VLXB9s7jW7xQQnew/s1600/sub-dark.png" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8JY4JzbJFFGUay3T-mySEOVxktW9uRM7_esMDA84eYQinQX-Ke8LZryrBU2HbZKuUknAgCgksS7c54mJ_T9hnrs8XlwJKUGARgojwjjKXCEd4vITJcdAOy4kQV5VLXB9s7jW7xQQnew/s320/sub-dark.png" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Their Dark Chocolate Morsels are dairy, soy and gluten-free, but you would never know it. So rich, creamy, and scrumptious! Just because they are good for you, doesn't mean they are lacking in taste. I highly recommend them. They made these cookies irresistible. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Dark Chocolate Chip Cookies</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">makes 1 dozen</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 1/2 ounces organic unbleached white flour (about 1 1/2 cups)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1//2 teaspoon baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoon baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoon s sea salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup (5 ounces) unsalted butter, at room temperature</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup (5 ounces) light brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup (4 ounces) granulated sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 9 ounce package <a href="http://www.enjoylifefoods.com/chocolate-for-baking/dark-morsels/" target="_blank">enjoy life foods dark chocolate chips</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sift together the flour, baking soda, baking powder and salt into a large bowl and set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cream together the butter and sugars on medium speed until very light. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined. Using a rubber spatula, fold in the chocolate chips.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8z0fii01lsmyGHTxaGB8XJmAWhJppOufztHYBx2nDCffhXAGJqE-u4kQKAkQ93kGyj3b9Mw_xsnMSxHUwxCommcn1H5GXpYM7FDEbaTr24FrRAfcfb4U1vPgZorHV3z8tWs-n8X-3ow/s1600/DarkChocolateChipCookies6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8z0fii01lsmyGHTxaGB8XJmAWhJppOufztHYBx2nDCffhXAGJqE-u4kQKAkQ93kGyj3b9Mw_xsnMSxHUwxCommcn1H5GXpYM7FDEbaTr24FrRAfcfb4U1vPgZorHV3z8tWs-n8X-3ow/s320/DarkChocolateChipCookies6.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Press plastic wrap against the dough and roll it up. Refrigerate for at least 3 hours, up to 72 hours. If you are in a hurry, you can freeze the dough for 1 hour. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUNCAACN8bFVNNJt2m6kEclPlBegvhRqI0pp98Xp_AoGF8C7V3h44dZAmvalf0qJDbfUOgjgaL-K-EMrLHT-xU0p2pih8vJ_zLsyf-97hcJWet8JZ_uAXw0jg6ogFS7tfoUT4rD8dHj0/s1600/DarkChocolateChipCookies5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUNCAACN8bFVNNJt2m6kEclPlBegvhRqI0pp98Xp_AoGF8C7V3h44dZAmvalf0qJDbfUOgjgaL-K-EMrLHT-xU0p2pih8vJ_zLsyf-97hcJWet8JZ_uAXw0jg6ogFS7tfoUT4rD8dHj0/s320/DarkChocolateChipCookies5.jpg" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice the dough into cookie shape and place on your baking sheet or stone leaving plenty of space in between each cookie. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrq5uprhv-X8-qTv_0MxXOTMy4RIg0V3uhLipksnwh2c5ufWnJcOxaejExYcjvKBRyBavve516Wd8MAbToCS1XMKEglSwpyVgRrw9szKasMAx8iADWy_hIe2hgRCmYBpTjBK-B1Heul0/s1600/DarkChocolateChipCookies4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrq5uprhv-X8-qTv_0MxXOTMy4RIg0V3uhLipksnwh2c5ufWnJcOxaejExYcjvKBRyBavve516Wd8MAbToCS1XMKEglSwpyVgRrw9szKasMAx8iADWy_hIe2hgRCmYBpTjBK-B1Heul0/s320/DarkChocolateChipCookies4.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake until golden brown but still soft, 15 to 18 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGHkUZHsjwjJtJVph1NLJ1wwz-uZ9ERfhaiinm1kO9wmi6VBiH6NWx9qEQL4N5MBHwxV27h6ErcS_pFm8o2gLDLTW3tiBw_69oZ2dAWSiYERDFIfvggGacMSLP2Z8sPFQJYlTOfG309I/s1600/DarkChocolateChipCookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGHkUZHsjwjJtJVph1NLJ1wwz-uZ9ERfhaiinm1kO9wmi6VBiH6NWx9qEQL4N5MBHwxV27h6ErcS_pFm8o2gLDLTW3tiBw_69oZ2dAWSiYERDFIfvggGacMSLP2Z8sPFQJYlTOfG309I/s320/DarkChocolateChipCookies3.jpg" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Transfer the cookies to a wire rack for 10 minutes, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9kKf-6kaAjAWheaT0OPEF0DwTN4rcloj4rWVZfdkseIk9kbkqWBp7clUGeUktdoYPcN_TPoJyqLgBkvakUpTyOtJFuRqJFMALd2Q1aXlQ_ENfJzEEq47fP-AKgampVFx1TRvK1_i29U/s1600/DarkChocolateChipCookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9kKf-6kaAjAWheaT0OPEF0DwTN4rcloj4rWVZfdkseIk9kbkqWBp7clUGeUktdoYPcN_TPoJyqLgBkvakUpTyOtJFuRqJFMALd2Q1aXlQ_ENfJzEEq47fP-AKgampVFx1TRvK1_i29U/s320/DarkChocolateChipCookies.jpg" width="320" /></span></a></div>
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<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-42120241292846632912013-11-13T07:00:00.000-08:002013-11-13T07:00:01.526-08:00Lasagne Bolognese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXslxeoxpOkmGQJKYVEQD6mTmmFLXIApJThX9YeQooj_YU-BcoAMLhRVHIeQIL7xKZwqfhFVYwzuzkZxqAbPx0KIA23AV1tqyeS6oGCqPIXeGJEd_r5_DeqLw9aMnATPfVpGbqoUauBmY/s1600/BologneseLasagneFont.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXslxeoxpOkmGQJKYVEQD6mTmmFLXIApJThX9YeQooj_YU-BcoAMLhRVHIeQIL7xKZwqfhFVYwzuzkZxqAbPx0KIA23AV1tqyeS6oGCqPIXeGJEd_r5_DeqLw9aMnATPfVpGbqoUauBmY/s400/BologneseLasagneFont.jpg" width="400" /></span></a></div>
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<a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fpleaseyourmaninthekitchen.blogspot.com%2F2013%2F11%2Flasagne-bolognese.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-k0cx1E4UaQo%2FUoE3TRH3yKI%2FAAAAAAAAeWo%2FtdaTaOu0ocI%2Fs400%2FBologneseLasagneFont.jpg&description=Lasagne%20Bolognese%20from%20scratch%20step-by-step%20photos%20and%20recipe"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">It has been a while since I have put a romantic tip on here, so I thought it was time for one. I think it is important to stay connected to your love during the day. Even though we all work and have responsibilities outside of our relationships. It is still good to make your presence known through the day. <span style="background-color: white; line-height: 18px;">Many single guys consider work a safe haven from the minefield of dating and don't want that sacred space violated. In marriage and committed relationships , though, it's different: News from the home front serves as a nice reminder of what you're working for.</span><span style="background-color: white; line-height: 18px;"> </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br style="line-height: 18px; margin: 0px; padding: 0px; text-align: left;" /><span style="background-color: white; line-height: 18px; text-align: left;">Romantic tip: Call your love while at work, or send a mushy email letting them know how much you love them and how much of a turn on it is that they are hard working. Let them know you are excited to be together after work where you can share with each other the events of the day.</span></span><span style="-webkit-transform: translate3d(0px, 0px, 0px); font-family: Arial, sans-serif; font-size: 13px; line-height: 18px; margin: 0px; padding: 0px; text-align: left;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px; text-align: left;"><br /></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px; text-align: left;">Now on to the food. </span></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px; text-align: left;">I love a good lasagna. I also love a good bolognese. Usually bolognese is served with spaghetti. But why not a lasagna? I made this for my man and he went crazy over it. This is time consuming, and I would recommend breaking the process up into two days. Day one make the bolognese. Day two the noodles and bechamel and assemble and bake. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px; text-align: left;"><br /></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px; text-align: left;">This recipe serves 4 because pasta is magnificent leftover. My husband loves to take it to work the next day for lunch and make his office pals jealous with the smells of Italian food.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3CNjumuVABJLlV-1nloYVby9M2eKGEgRENc_GfW2QLFPGjSaRSM0uNX6x9j-hHjGIQlBB8sW0R5MyjXGMQsT0nCucvUGj2CuYwM_TRE-NaVAvycapTLyEIRnyU1DyRJMkuwyMMNR888/s1600/BologneseLasagne4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3CNjumuVABJLlV-1nloYVby9M2eKGEgRENc_GfW2QLFPGjSaRSM0uNX6x9j-hHjGIQlBB8sW0R5MyjXGMQsT0nCucvUGj2CuYwM_TRE-NaVAvycapTLyEIRnyU1DyRJMkuwyMMNR888/s320/BologneseLasagne4.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Lasagne Bolognese from scratch</b></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">adapted from <a href="http://www.epicurious.com/recipesmenus/bonappetit/recipes">Bon Appétit</a> | October 2013</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bolognese sauce:</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 large onion, coarsely chopped </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 medium carrot, peeled, coarsely chopped </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 celery stalk, coarsely chopped </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 garlic cloves sliced</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon olive oil </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 pound ground beef chuck </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 pound ground pork </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 ounces pancetta (Italian bacon), finely chopped </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt, freshly ground pepper </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup dry white wine</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup whole milk </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 14.5-ounce can crushed tomatoes </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups chicken broth, divided </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fresh pasta dough: </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon kosher salt </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups all-purpose flour, plus more </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 large eggs, room temperature </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Béchamel: </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 tablespoons unsalted butter </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup all-purpose flour </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups whole milk, warmed </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt</span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For Assembly:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup finely grated Parmesan </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Make the Bolognese sauce</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pulse onion, carrot, and celery in a food processor until finely chopped.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDeGKUEUaSlaOQzsJRL2YWbfrotbucnwqFinHeSoIWbySdQ-MvTeSpqKmi2tq0xU3_7SSAuYyhUPFzOkAJj9vI8KC0mVwq9-klsyM-In4fhcs2hsuD8kvBd1BTStuIjzc0ANmLBQFAcio/s1600/LasagneBolognese17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDeGKUEUaSlaOQzsJRL2YWbfrotbucnwqFinHeSoIWbySdQ-MvTeSpqKmi2tq0xU3_7SSAuYyhUPFzOkAJj9vI8KC0mVwq9-klsyM-In4fhcs2hsuD8kvBd1BTStuIjzc0ANmLBQFAcio/s320/LasagneBolognese17.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat olive oil in a large heavy pot over medium heat. Add ground beef, ground pork, pancetta, and vegetables; cook, </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0L6vPvMlP-U3YzI2rSeE9k6Uqc4IaysgpbXsSSkRrVtXUyHxYwm91OlZxpcKSS_qBVNtNMTZ4LFq7EeVclVhVTOdt4M0ybiG-liXLGAxoIvwwf4wZaVlkRzG2FpBaX8Hfk52Elkjn5Ug/s1600/LasagneBolognese16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0L6vPvMlP-U3YzI2rSeE9k6Uqc4IaysgpbXsSSkRrVtXUyHxYwm91OlZxpcKSS_qBVNtNMTZ4LFq7EeVclVhVTOdt4M0ybiG-liXLGAxoIvwwf4wZaVlkRzG2FpBaX8Hfk52Elkjn5Ug/s320/LasagneBolognese16.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTeX0pi_rjvyqO3A2P7HeOMPMXzKt1uVBjgkDARtKfvPZ3p6fBUTQoxH7mfcrLA8WAvthCCHg_7balPdv1ovaKJjHWnm3wq9revHOK4_ANsLgatJGCvqmh4AIUNTJotQ4SvBMLZyaZv4/s1600/LasagneBolognese15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTeX0pi_rjvyqO3A2P7HeOMPMXzKt1uVBjgkDARtKfvPZ3p6fBUTQoxH7mfcrLA8WAvthCCHg_7balPdv1ovaKJjHWnm3wq9revHOK4_ANsLgatJGCvqmh4AIUNTJotQ4SvBMLZyaZv4/s320/LasagneBolognese15.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and broth; </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCakJhy2VbH740okHuSrNY6MeY-QK-SdX3NsYGlM_Hp-f3luod8WnCR8UktRSJLJCtmgfW8B8S13sqVDR7rDMESTVzVt9Hpez2AyOwUz_nAdHTQGf65Xh3msDfDPiLPTVnNMTqONwgdw/s1600/LasagneBolognese11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCakJhy2VbH740okHuSrNY6MeY-QK-SdX3NsYGlM_Hp-f3luod8WnCR8UktRSJLJCtmgfW8B8S13sqVDR7rDMESTVzVt9Hpez2AyOwUz_nAdHTQGf65Xh3msDfDPiLPTVnNMTqONwgdw/s320/LasagneBolognese11.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">bring to a boil, reduce heat, and simmer, until flavors meld and sauce thickens, 2 1/2–3 hours.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Make the fresh pasta dough:</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Whisk salt and flour in a large bowl, make a well in the center, and crack eggs into well. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMhM4h_g9BmINwUMdGdHIWXuU1dhusvIPIqqcuND9pU-zqT-4DJs5frEhOsk8DIQZ56Mdcul606EFquBKpDzF1fV492GSbOwFffPHjSF5_KmuvCbFlJ-U0EgwLFMbLQ22OVrPOUZQEBA/s1600/LasagneBolognese10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMhM4h_g9BmINwUMdGdHIWXuU1dhusvIPIqqcuND9pU-zqT-4DJs5frEhOsk8DIQZ56Mdcul606EFquBKpDzF1fV492GSbOwFffPHjSF5_KmuvCbFlJ-U0EgwLFMbLQ22OVrPOUZQEBA/s320/LasagneBolognese10.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed. One hour.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Chill dough if you are not rolling it out right away. Bring to room temperature before rolling out.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers . </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Nc8QeSYUWiWuX8R5gmd1zf5sV1AT2wRsoat_zTofbdy2Dn7RwoIWRZBOGKUMkSzf3BCeTt2l5LAO2vldglaE3ZMZJEyKD42r3nBe9tolC_KFvYMAAId5sVay2zbPiduUCRkeXGjV2OU/s1600/LasagneBolognese9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Nc8QeSYUWiWuX8R5gmd1zf5sV1AT2wRsoat_zTofbdy2Dn7RwoIWRZBOGKUMkSzf3BCeTt2l5LAO2vldglaE3ZMZJEyKD42r3nBe9tolC_KFvYMAAId5sVay2zbPiduUCRkeXGjV2OU/s320/LasagneBolognese9.jpg" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16" thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 8 8"-long noodles.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierAJl0dHUKQC5IeAzNyx5ABAvqNDyt90ByVE5D9B-CHbD1lpGRK2h9QOL5VXBUWKWmIzHjfhNl9B__z1c6fyNbIn7iAn4N0HlBjq32hgp4R-6pbkmfOhFcGjy3rKRFYZXagEBImxt4MM/s1600/LasagneBolognese8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierAJl0dHUKQC5IeAzNyx5ABAvqNDyt90ByVE5D9B-CHbD1lpGRK2h9QOL5VXBUWKWmIzHjfhNl9B__z1c6fyNbIn7iAn4N0HlBjq32hgp4R-6pbkmfOhFcGjy3rKRFYZXagEBImxt4MM/s320/LasagneBolognese8.jpg" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">If making noodles ahead, stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap; chill.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Make the béchamel:</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4VfHv4qIgKF6kqwg8PsNwbDAbllohg1ynxl-dpTjojnDmUXsC8mY509RrRmCANMWGzcmmNSnkMOKNBVs5MzE6inkxuxAoARkaYVjjJblf0F2hexjVQnk6zl-MvlVJNPsO1bDAGoSfGU/s1600/LasagneBolognese7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4VfHv4qIgKF6kqwg8PsNwbDAbllohg1ynxl-dpTjojnDmUXsC8mY509RrRmCANMWGzcmmNSnkMOKNBVs5MzE6inkxuxAoARkaYVjjJblf0F2hexjVQnk6zl-MvlVJNPsO1bDAGoSfGU/s320/LasagneBolognese7.jpg" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cook the noodles</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXlEnrQBPE82MjRHmVM8iFcllf_nUndjOe7XVeGkExXMQKBkT7Ao6gyTv-mejSaPPHKg8VAr3Yo7RdVY7JWp3TWY2tPHCcKXx35-3Ada9sPbUzSDpKAoNKAnB6ikZxU96PGQvWABPrqg/s1600/LasagneBolognese6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXlEnrQBPE82MjRHmVM8iFcllf_nUndjOe7XVeGkExXMQKBkT7Ao6gyTv-mejSaPPHKg8VAr3Yo7RdVY7JWp3TWY2tPHCcKXx35-3Ada9sPbUzSDpKAoNKAnB6ikZxU96PGQvWABPrqg/s320/LasagneBolognese6.jpg" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don't touch (they'll stick together).</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350°F. Coat a 13x9" baking dish with butter.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Assemble the lasagna:</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlOjnvFCGyqOeuDdIjtraivjOp6g95ZIYYOq-Ih_ROPypsr1UI83v1ensl-GqgnRoVdNWewGPLF1vV3bXyPK6ICt9t9JzhoWftJnhiIvFh9z1GZSagJo9r7liNlOXESiEQwkIJQgxhgk/s1600/LasagneBolognese4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlOjnvFCGyqOeuDdIjtraivjOp6g95ZIYYOq-Ih_ROPypsr1UI83v1ensl-GqgnRoVdNWewGPLF1vV3bXyPK6ICt9t9JzhoWftJnhiIvFh9z1GZSagJo9r7liNlOXESiEQwkIJQgxhgk/s320/LasagneBolognese4.jpg" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0PYPIrDhDtofrrDWpu3lRtGjMswO3LRYJj0hIfmxQDG_Cxp1aZA94zFAsXO8mqnQXeEePvUvTT1lOGo55ImU-YA1VLhrFcut7usA00PVxN1AqcKYyTEqgnWkqjSB5-d0xaetZd-BGB8/s1600/LasagneBolognese2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0PYPIrDhDtofrrDWpu3lRtGjMswO3LRYJj0hIfmxQDG_Cxp1aZA94zFAsXO8mqnQXeEePvUvTT1lOGo55ImU-YA1VLhrFcut7usA00PVxN1AqcKYyTEqgnWkqjSB5-d0xaetZd-BGB8/s320/LasagneBolognese2.jpg" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"> Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpo5GEnWxtqR2-OqPAk9sktA__58iiG8cCJRtIDsxf63VNLIO-8hoENCMj8IYFTXnnYmSKwsMu8ZpRinyht1OkG7l20SjPvoCklRVb2EUQAETwPbkPHgP-tXiiycztcocjUtDadiztM5o/s1600/LasagneBolognese1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpo5GEnWxtqR2-OqPAk9sktA__58iiG8cCJRtIDsxf63VNLIO-8hoENCMj8IYFTXnnYmSKwsMu8ZpRinyht1OkG7l20SjPvoCklRVb2EUQAETwPbkPHgP-tXiiycztcocjUtDadiztM5o/s320/LasagneBolognese1.jpg" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Serve warm.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4rd1OqTDIrB6QYKowjW2r8DiT30kEdxO1mB6_ryYCC09ACqT44NiLIrAOyGQz5MVmxyaafoyPIVOZi9NNStDFbetbOWu_6NB1ikND-zW64TL3A9Xr2DsAp_UgrGswXdFm4j4rrqc1R8/s1600/BologneseLasagne2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4rd1OqTDIrB6QYKowjW2r8DiT30kEdxO1mB6_ryYCC09ACqT44NiLIrAOyGQz5MVmxyaafoyPIVOZi9NNStDFbetbOWu_6NB1ikND-zW64TL3A9Xr2DsAp_UgrGswXdFm4j4rrqc1R8/s320/BologneseLasagne2.jpg" width="320" /></span></a></div>
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<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com1tag:blogger.com,1999:blog-4950977095010429648.post-4134954588732003782013-11-12T07:00:00.000-08:002013-11-12T07:00:06.789-08:00Asian Fish Sandwich <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHg4NRnxLAhP72ShZG_rzbBHLVcX1rZ9BAZ1z3Vn5j4kJR28CO6m10Dyx05Y2mQqlAna4_kV6Y20sd-hswWmF-pcgLDrWCXCFxUSyX2Qbgt67f4L2FPIZuVVpWr40qxueJpGkUk3NJ7E/s1600/AsianFishSandwichFont.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHg4NRnxLAhP72ShZG_rzbBHLVcX1rZ9BAZ1z3Vn5j4kJR28CO6m10Dyx05Y2mQqlAna4_kV6Y20sd-hswWmF-pcgLDrWCXCFxUSyX2Qbgt67f4L2FPIZuVVpWr40qxueJpGkUk3NJ7E/s400/AsianFishSandwichFont.jpg" width="400" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fpleaseyourmaninthekitchen.blogspot.com%2F2013%2F11%2Fasian-fish-sandwich.html&media=http%3A%2F%2F1.bp.blogspot.com%2F--mU1iCnW8FM%2FUoEXw3wld4I%2FAAAAAAAAeV8%2FugCQeP-5JOc%2Fs400%2FAsianFishSandwichFont.jpg&description=Crispy%20Asian%20Fish%20Sandwich"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sometimes it is hard to stay away from all the fast processed food out there. My husband and I have not eaten out, unless it is an organic farm to table restaurant, in a long time. Because I am so in love with my man, I want him around. I make sure he gets "real food" to eat. Not the chemically laden, genetically modified, processed food you get at most restaurants. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">So I have been recreating our comfort foods at home. I have been missing a good crispy fish sandwich for some time. It was time for me to create one, and this one did the trick. Way better than anything I have been served in a restaurant, and because it was made from scratch with wholesome ingredients, I didn't feel gross after I ate it. I made them into sliders for easier eating. They are divine, I hope you try them!</span></div>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Asian Fish Sandwich</b></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
For the slaw</div>
<div style="text-align: center;">
1 1/2 Tablespoons Rice wine vinegar</div>
<div style="text-align: center;">
1 Tablespoon Low Sodium Soy Sauce</div>
<div style="text-align: center;">
1 Tablespoon Peanut Oil</div>
<div style="text-align: center;">
1/4 Tablespoon Sesame oil</div>
<div style="text-align: center;">
1/4 Tablespoon Honey</div>
<div style="text-align: center;">
1/4 Tablespoon Fresh lime juice</div>
<div style="text-align: center;">
1 pinch Cayenne pepper</div>
<div style="text-align: center;">
1 pinch Red Pepper Flakes</div>
<div style="text-align: center;">
1 pinch Salt and pepper to taste</div>
<div style="text-align: center;">
1 cup Shredded Cabbage</div>
<div style="text-align: center;">
<br /></div>
</span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">flour dredge: 1/4 cup flour, 1/2 tsp salt, 1/4 tsp pepper</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></div>
<div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Breading:</span></div>
<div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup panko breadcrumbs</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground ginger</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
<div style="text-align: center;">
1/2 teaspoon salt</div>
<div style="text-align: center;">
1/4 teaspoon paprika</div>
<div style="text-align: center;">
1/8 teaspoon pepper</div>
</span></div>
<div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 pound fish fillets. I used snapper, but mahi, halibut, or any whitefish will work</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
<div style="text-align: center;">
2 Tablespoons butter </div>
</span></div>
<div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon olive oil</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
<div style="text-align: center;">
For the Yogurt Sauce:</div>
<div style="text-align: center;">
1/4 cup kefir cheese (spreadable greek yogurt)</div>
</span></div>
<div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon dill pickle juice</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground ginger</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
<div style="text-align: center;">
1/4 teaspoon hot sauce</div>
</span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">6 dinner rolls of your choice</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Toss the panko crumbs with ginger, salt, paprika, and pepper.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cut the fish filets to fit on your dinner rolls. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDqt2YG_dI69BToJuvegv4zVTaCfZBCE-lOnjJRuW04nspVkyzefRCBXZmkyOac0q5X85Dci_HSJAWL7yS3e9LYfs1HaxqKQJHobXxvOZkvdM237A6iAHc3DPZIDQ47O_u67YBGlJtiw/s1600/AsianFishSandwich5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDqt2YG_dI69BToJuvegv4zVTaCfZBCE-lOnjJRuW04nspVkyzefRCBXZmkyOac0q5X85Dci_HSJAWL7yS3e9LYfs1HaxqKQJHobXxvOZkvdM237A6iAHc3DPZIDQ47O_u67YBGlJtiw/s320/AsianFishSandwich5.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Prepare a dipping station. One bowl with the flour dredge mixed together. One bowl with your eggs whipped. One larger bowl with the breading. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSHd_VgI4Beyr2HNkDQuR-wVlHppSMU0HcapqyjXP9a1qdZNwUGl9fcJQllbRLvmD2bCfHbfsfIT6bDBlAQyI9v4Y3ve-lM4y1xQXe9wt5p33VoPHXiwsE8x5sYhrz_9vCZd20kErxZk/s1600/AsianFishSandwich6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSHd_VgI4Beyr2HNkDQuR-wVlHppSMU0HcapqyjXP9a1qdZNwUGl9fcJQllbRLvmD2bCfHbfsfIT6bDBlAQyI9v4Y3ve-lM4y1xQXe9wt5p33VoPHXiwsE8x5sYhrz_9vCZd20kErxZk/s320/AsianFishSandwich6.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Start by dipping your fish in the flour and coat on each side.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlk6WZdNglldioyiLc9LsSVFocKE_Re-B5wbc8chn-e5n6tSWj-ccw3Y0hh8XvpQ6g4fDDmfssrn-tladuJb_CMDk0727LGKXvXRiVV58U0jo7FVaOn0YDhFtu-ASiH9HV6O06JLyIz14/s1600/AsianFishSandwich4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlk6WZdNglldioyiLc9LsSVFocKE_Re-B5wbc8chn-e5n6tSWj-ccw3Y0hh8XvpQ6g4fDDmfssrn-tladuJb_CMDk0727LGKXvXRiVV58U0jo7FVaOn0YDhFtu-ASiH9HV6O06JLyIz14/s320/AsianFishSandwich4.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Next dip in the eggs.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigClGHmcAtTIXBHlhxWnrqpw-IKY5aYfBtt3fEIEYXfheYH47OOehvnLf9bQM1ewE4XVcILWZd8h9-HlE0LMyNkrIXpLbjt7n3v7Mni5frB13xJzlO7nlz2Pj22dnVe5lbSYqbLj_HI-I/s1600/AsianFishSandwich3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigClGHmcAtTIXBHlhxWnrqpw-IKY5aYfBtt3fEIEYXfheYH47OOehvnLf9bQM1ewE4XVcILWZd8h9-HlE0LMyNkrIXpLbjt7n3v7Mni5frB13xJzlO7nlz2Pj22dnVe5lbSYqbLj_HI-I/s320/AsianFishSandwich3.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lastly, coat the fish in the breading mixture. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESuZezFkkCKRwFGZeuINfaJCSFdixwAo9N0sfcsKSl_F_vG1S_OJ8aXnLVVnr_-lpN0mVSMFwadSKCGLnayw5L-cDltNNDpczWRNi7nXCW1HnESQYCZDbKEKZLLW6cJRZm8iCXVTJSek/s1600/AsianFishSandwich2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESuZezFkkCKRwFGZeuINfaJCSFdixwAo9N0sfcsKSl_F_vG1S_OJ8aXnLVVnr_-lpN0mVSMFwadSKCGLnayw5L-cDltNNDpczWRNi7nXCW1HnESQYCZDbKEKZLLW6cJRZm8iCXVTJSek/s320/AsianFishSandwich2.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Melt 2 Tablespoons butter and one tbsp olive oil in a skillet and add fish, cooking each side until browned, turning once.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUR0fTW3UXtlOR86y0YSIU6oCMPymHSEELSUNhaYeRWJ_J8-4ThQklYgetSPXtY8M-71KwcCqmC1tZ7UcZlB0fmp8CoCGa-xkA7-mwZiVcdyKZON-n0ZKktLKg8HFNc0bbgAQvIpiE6U/s1600/AsianFishSandwich1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUR0fTW3UXtlOR86y0YSIU6oCMPymHSEELSUNhaYeRWJ_J8-4ThQklYgetSPXtY8M-71KwcCqmC1tZ7UcZlB0fmp8CoCGa-xkA7-mwZiVcdyKZON-n0ZKktLKg8HFNc0bbgAQvIpiE6U/s320/AsianFishSandwich1.jpg" width="319" /></a></span></div>
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Meanwhile, prepare sauce. Mix together all yogurt sauce ingredients in a small bowl and set aside. </div>
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When fish is almost done, prepare your buns. Spread each bun with yogurt sauce mixture. Place cabbage slaw on each bun. Top with fish fillet. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9L9ffNtY5qK_09TgTuD2GEiDxU4-ozz6DIoCsirmgMVOlnt3Em1PB1pkmTcYjVlRfBMtlmut-sJ9OPfNpfNoOMv7zbwt0zgRWrvbnji4yNk5t2TPAaUm1zXBk_NLkDerqWVLFu-2Wlc/s1600/AsianFishSandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9L9ffNtY5qK_09TgTuD2GEiDxU4-ozz6DIoCsirmgMVOlnt3Em1PB1pkmTcYjVlRfBMtlmut-sJ9OPfNpfNoOMv7zbwt0zgRWrvbnji4yNk5t2TPAaUm1zXBk_NLkDerqWVLFu-2Wlc/s320/AsianFishSandwich.jpg" width="320" /></a></div>
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Dabble a little more of the sauce on the top bun and top the fish. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRaOTBHH39oXQ0qXonBdtIeYNEGTjnXQc4jkuIs9rwYk6pU6A2KkL7oMlX5udEeHcxJpZten6C7RJdKprp_ts2EqIpnuoAGJ-f9-BCKLUMdwP1orOH4eU7YM3oKSVUjctWJQOcFUtdfA/s1600/AsianFishSandwich9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRaOTBHH39oXQ0qXonBdtIeYNEGTjnXQc4jkuIs9rwYk6pU6A2KkL7oMlX5udEeHcxJpZten6C7RJdKprp_ts2EqIpnuoAGJ-f9-BCKLUMdwP1orOH4eU7YM3oKSVUjctWJQOcFUtdfA/s320/AsianFishSandwich9.jpg" width="320" /></a></div>
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Enjoy!</div>
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<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-53196274197203373622013-11-11T07:55:00.002-08:002014-01-25T17:08:16.214-08:00Caramel Apple Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOYPENqVeO86wdFqW3V1plFQwlCte86BAWil8-qnzLdROloMwI5TETE-S-q5BanGtm870wvf1ev_Bu56tTXkYNHVizFFD6i7vPMGl3Ge6J28xK3cb-H52w62-C411KyAUoBb_pEYh5W8/s1600/CaramelAppleCinnamonRollsFrame.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOYPENqVeO86wdFqW3V1plFQwlCte86BAWil8-qnzLdROloMwI5TETE-S-q5BanGtm870wvf1ev_Bu56tTXkYNHVizFFD6i7vPMGl3Ge6J28xK3cb-H52w62-C411KyAUoBb_pEYh5W8/s400/CaramelAppleCinnamonRollsFrame.jpg" height="400" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span id="goog_989434326"></span><span id="goog_989434327"></span>Caramel Apple Cinnamon Rolls</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My husband LOVES caramel. I know that any time I make anything with caramel, he will pleased. So when I was surfing pinterest the other day and saw Caramel Apple Cinnamon Rolls, I knew they had to happen. I haven't done much baking lately, and it was time. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When I go through the trouble to make cinnamon rolls from scratch, I always make a full batch. No reason to make just 2 rolls for us. This recipe makes 12 rolls, I was in a sharing mood with my neighbors, and Randy's co-workers. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These are divine. Proceed with caution, because your waistline will be affected. If you are ready to indulge... these bad boys are for you.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9CWxCdrmooRDM-Z3ac60mpoT0ycEkHUtxtKAnpKrlCFjFaE8h6PWRQo8vrjw7zWQdMLC76jUf486HJJz9oB7z9pLeoviHENkXPI-AXqgF11hyANfm6LbOGC7YmbmCXrGM55E76xt1gE/s1600/CaramelAppleCinnamonRolls1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9CWxCdrmooRDM-Z3ac60mpoT0ycEkHUtxtKAnpKrlCFjFaE8h6PWRQo8vrjw7zWQdMLC76jUf486HJJz9oB7z9pLeoviHENkXPI-AXqgF11hyANfm6LbOGC7YmbmCXrGM55E76xt1gE/s320/CaramelAppleCinnamonRolls1.jpg" height="320" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Caramel Apple Cinnamon Rolls</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">adapted from <a href="http://www.gimmesomeoven.com/">gimme some oven</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dough Ingredients:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup milk (I used 2%)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups all-purpose flour, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Caramel-Apple-Cinnamon-Sugar Filing Ingredients:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup granulated sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup packed brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. ground cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 Tbsp. butter, (completely) softened</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Granny Smith Apple, cored and finely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup caramel sauce, homemade or store-bought (recipe for caramel sauce below.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Topping:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup caramel sauce, homemade or store-bought (recipe for caramel sauce below.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To Make The Dough & Filling:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Melt the butter and add it to your milk. Heat until a little warmer than room temperature. You can do this on the stove top or in the microwave.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the bowl of a stand mixer fitted with the dough hook attachment, add half the flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and turn the kitchenaid on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour. Continue beating for 5 minutes on medium-low speed to knead the dough. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMQ13Gdal92yfFL_I5l4ogBNNTc2q2wcK6gwMrDpX_Lc_P2-hCnLi2VTKo7pg_7tRPN-m47WToYaSif3HOXQ4A17KstQaAKEiKi__PNABGzr1i0VVbcyoJgSq_3oduHyMqP5NsDZrCKw/s1600/CaramelAppleCinnamonRolls17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMQ13Gdal92yfFL_I5l4ogBNNTc2q2wcK6gwMrDpX_Lc_P2-hCnLi2VTKo7pg_7tRPN-m47WToYaSif3HOXQ4A17KstQaAKEiKi__PNABGzr1i0VVbcyoJgSq_3oduHyMqP5NsDZrCKw/s320/CaramelAppleCinnamonRolls17.jpg" height="214" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove the dough hook and cover the dough with a damp towel and let rise for at least 30 minutes or until almost double in size.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYo1Dqeb9oNTnUh6mWhy_QBtBOkKmShcTMdls-ryIqTq1aoo7xYolBFkagnyHpM0EPSHyHVYcTxIqFMIlxCGzxMpmua6jWQKehoVZKIRHWcHdfSHtzePnh-jT8f2hxCTUw1kYCoN8e8g/s1600/CaramelAppleCinnamonRolls16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYo1Dqeb9oNTnUh6mWhy_QBtBOkKmShcTMdls-ryIqTq1aoo7xYolBFkagnyHpM0EPSHyHVYcTxIqFMIlxCGzxMpmua6jWQKehoVZKIRHWcHdfSHtzePnh-jT8f2hxCTUw1kYCoN8e8g/s320/CaramelAppleCinnamonRolls16.jpg" height="214" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, begin making your filling by whisking together sugars and cinnamon in a bowl until combined.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQd2_SqEs0kEoZS0IpHKMBG8OuPlK_a15BDDLb-gvVF47v3SLWYrxz1Gp47TJldyB_c_ZZQx6PsTfwT5COCS7pxlipXst5CqH5B8JCWKmRI9cT1WsfcJaSeX-EQx-mUtimdrA5w7fPX0E/s1600/CaramelAppleCinnamonRolls18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQd2_SqEs0kEoZS0IpHKMBG8OuPlK_a15BDDLb-gvVF47v3SLWYrxz1Gp47TJldyB_c_ZZQx6PsTfwT5COCS7pxlipXst5CqH5B8JCWKmRI9cT1WsfcJaSeX-EQx-mUtimdrA5w7fPX0E/s320/CaramelAppleCinnamonRolls18.jpg" height="214" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwG44FgFMqcYiYg7X1jt6S95Ny090RTnkf81ytGMSAWhAPMiy_SbGs2V-l8Ni9wCckdi8kGd_SnSgAOEtN9r2ZFwlo9GgfsMwn-Af98YYaJ1AIw0Qwe1r5pCgC6F4-5Y2kDM6QqZpbJwQ/s1600/CaramelAppleCinnamonRolls15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwG44FgFMqcYiYg7X1jt6S95Ny090RTnkf81ytGMSAWhAPMiy_SbGs2V-l8Ni9wCckdi8kGd_SnSgAOEtN9r2ZFwlo9GgfsMwn-Af98YYaJ1AIw0Qwe1r5pCgC6F4-5Y2kDM6QqZpbJwQ/s320/CaramelAppleCinnamonRolls15.jpg" height="214" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Use a knife or pastry spatula to spread the softened butter out evenly over the entire surface of the dough. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltmXBCjlJ5haavW1FPDHMVFmso1wCbHZvxy2K209GYv8EvJqESrVIngbuXncH-RwXgTD5VmOHWNF4ZbT_OQP-7x4WUV5FwZG0yg6mhw-BzWMfho75LUTbfKardBZbYCsmh6T38dql9sM/s1600/CaramelAppleCinnamonRolls13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltmXBCjlJ5haavW1FPDHMVFmso1wCbHZvxy2K209GYv8EvJqESrVIngbuXncH-RwXgTD5VmOHWNF4ZbT_OQP-7x4WUV5FwZG0yg6mhw-BzWMfho75LUTbfKardBZbYCsmh6T38dql9sM/s320/CaramelAppleCinnamonRolls13.jpg" height="214" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Then sprinkle evenly with the cinnamon and sugar mixture. Then sprinkle on the finely chopped apples, and drizzle with 1/2 cup caramel sauce.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LBAa5EPmOKrKa7bovk9gcv0bshwfEVlTo4Ynli2JJmgkT5HyE06iCx_PClJIFPmPICDPCpNPG8c4FOOilSXarYSO8-LIVTnIAzAG1EDci_Lx1_UjqUh7wmRQNd-_wwzxcUx2kJO0U00/s1600/CaramelAppleCinnamonRolls12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LBAa5EPmOKrKa7bovk9gcv0bshwfEVlTo4Ynli2JJmgkT5HyE06iCx_PClJIFPmPICDPCpNPG8c4FOOilSXarYSO8-LIVTnIAzAG1EDci_Lx1_UjqUh7wmRQNd-_wwzxcUx2kJO0U00/s320/CaramelAppleCinnamonRolls12.jpg" height="214" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Beginning at the 14-inch edge, tightly roll up the dough. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePHRh44f_exBJovv8MNC0hTEhSxbVed1eIbQMd3r6IJ_sAb3N_sunhgD-DyAkpaNI6vAhcrxe2zoE46ssd061WRnJMW9-YHMSbiYw8JEhg8zn3qXlQ41UUzrMAdAAiHmvxd3NCdy14D4/s1600/CaramelAppleCinnamonRolls11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePHRh44f_exBJovv8MNC0hTEhSxbVed1eIbQMd3r6IJ_sAb3N_sunhgD-DyAkpaNI6vAhcrxe2zoE46ssd061WRnJMW9-YHMSbiYw8JEhg8zn3qXlQ41UUzrMAdAAiHmvxd3NCdy14D4/s320/CaramelAppleCinnamonRolls11.jpg" height="214" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">And then give the final seam a little pinch so that it seals. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOqpnsohlI-Fc54dnSMSqredxe_IerWq8omJq5X2YhBdjS9ocWUg3uqwWIqrNAaQFz-aDVs7mD_3P09GM5RZYLKYDRYd14k2GKIgW6V7JLVyW2Ib_KOjC0hzV-MR8vVnpla1pHWLkCKM/s1600/CaramelAppleCinnamonRolls9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOqpnsohlI-Fc54dnSMSqredxe_IerWq8omJq5X2YhBdjS9ocWUg3uqwWIqrNAaQFz-aDVs7mD_3P09GM5RZYLKYDRYd14k2GKIgW6V7JLVyW2Ib_KOjC0hzV-MR8vVnpla1pHWLkCKM/s320/CaramelAppleCinnamonRolls9.jpg" height="214" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">I cut off the ends and just cut it up to make a tiny dish of pull apart bread.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cut into 12 rolls. Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 1 hour. If you have a sunny windowsill this works great. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuq1j6WqUw_PKbUr43lZ8fxhOBp062w7NVKo-OSxrrwF6qMiaRLATOjCTvYWAANjMBK2BxPjDyPNyVOG20kE017AeLtnCQdwhTtuVrfzOc4lEPpgf23KxcZ1nHySf2pIlBar-onf-l38/s1600/CaramelAppleCinnamonRolls7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuq1j6WqUw_PKbUr43lZ8fxhOBp062w7NVKo-OSxrrwF6qMiaRLATOjCTvYWAANjMBK2BxPjDyPNyVOG20kE017AeLtnCQdwhTtuVrfzOc4lEPpgf23KxcZ1nHySf2pIlBar-onf-l38/s320/CaramelAppleCinnamonRolls7.jpg" height="214" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">If not, I find a heating pad on low setting works wonderful. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1SS3bUKTvK62ForOjVwRpqlGGKaRjVBnGtmExzy0xj07E9LH56dN7gek-qI5-GXQWYVj6eejoYuqUGd3LGFAcWqFse89USnA9bRtFYK5ixbW8Q5qxTWbNwTGKlMzabSzojSt_wZz04g/s1600/CaramelAppleCinnamonRolls6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1SS3bUKTvK62ForOjVwRpqlGGKaRjVBnGtmExzy0xj07E9LH56dN7gek-qI5-GXQWYVj6eejoYuqUGd3LGFAcWqFse89USnA9bRtFYK5ixbW8Q5qxTWbNwTGKlMzabSzojSt_wZz04g/s320/CaramelAppleCinnamonRolls6.jpg" height="320" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 20 minutes, or until the rolls are golden and cooked through. Remove and let cool for at least 5 minutes. Drizzle with remaining caramel sauce and serve.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIPklzgsBqD72BHRz-YxhjtktfQlzG2a_UIrGGalCS0yYdTmDclfrz6L0alpS8KMHbixfjlkGcHbdKqjiAW39eINw8_G3ACPWM2c-7JpQLoL7ueYTzhdk1q65hBIXgBQsjU185erHFTs/s1600/CaramelAppleCinnamonRolls5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIPklzgsBqD72BHRz-YxhjtktfQlzG2a_UIrGGalCS0yYdTmDclfrz6L0alpS8KMHbixfjlkGcHbdKqjiAW39eINw8_G3ACPWM2c-7JpQLoL7ueYTzhdk1q65hBIXgBQsjU185erHFTs/s400/CaramelAppleCinnamonRolls5.jpg" height="400" width="400" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Homemade caramel sauce </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 packed cup brown sugar</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup half-and-half</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons butter</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch salt</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
<div style="text-align: center;">
1 tablespoon vanilla extract</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. </div>
</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXr9pGN7I3yq5E5uC4k0Rz5lUTtEIw3jrcD8RIyaM91RKlvHXgHFpd5r_pSZrJsyRnd_cmMozsk_s_yKaejAzaWAQJkrMJFX20yChVwYp6GMjme7fwU5LZvEmp4-qJ9CHG-V8iQvTXeIk/s1600/CaramelAppleCinnamonRolls14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXr9pGN7I3yq5E5uC4k0Rz5lUTtEIw3jrcD8RIyaM91RKlvHXgHFpd5r_pSZrJsyRnd_cmMozsk_s_yKaejAzaWAQJkrMJFX20yChVwYp6GMjme7fwU5LZvEmp4-qJ9CHG-V8iQvTXeIk/s320/CaramelAppleCinnamonRolls14.jpg" height="214" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-87205860568017151072013-11-08T07:00:00.000-08:002013-11-08T07:00:06.864-08:00The Best Homemade Brownies ever!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bmw0U6l6hY-JGdYgUUez-f1fXaL2gQszYey7yGEeRQUliDk1Km5jWYQWZmdN-9w3kdf2LulH62f9oUNBsrmdfZgjJpwnRKdEJ-HZgZAdbRx3Q7BmTb4sU6tZBhEn9XAN5t3bzDKdEXQ/s1600/BestBrowniesFont.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bmw0U6l6hY-JGdYgUUez-f1fXaL2gQszYey7yGEeRQUliDk1Km5jWYQWZmdN-9w3kdf2LulH62f9oUNBsrmdfZgjJpwnRKdEJ-HZgZAdbRx3Q7BmTb4sU6tZBhEn9XAN5t3bzDKdEXQ/s400/BestBrowniesFont.jpg" width="400" /></span></a></div>
<div style="text-align: center;">
<a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fpleaseyourmaninthekitchen.blogspot.com%2F2013%2F11%2Fthe-best-homemade-brownies-ever.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-7Lz_ebU6TAA%2FUnlRJR29SmI%2FAAAAAAAAeFk%2FiwXNpGUZ2rs%2Fs400%2FBestBrowniesFont.jpg&description=The%20Best%20Homemade%20Brownies%20EVER!"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Sometimes you just have to have chocolate.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">This is one of those times. When life gives me a bad cold, bad weather, and a bad day. </span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">This is my answer.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">And yes, these are simply the best brownies you will ever have. EVER!</span></div>
<div style="text-align: center;">
<b><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgih6diXJcNZ1gYz9QHju6CkS6zvqhRHW__Jfct7pIqbway_X3BZJGiQIFJXxzZsxJRI_EKOPXTTOcyDU41TRxBbrxo_2g-AaYAG_g0dkYimu4wLDUIkP5EPV9izRzZ_mD4DShOQfNdcNA/s1600/BestBrownies8.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgih6diXJcNZ1gYz9QHju6CkS6zvqhRHW__Jfct7pIqbway_X3BZJGiQIFJXxzZsxJRI_EKOPXTTOcyDU41TRxBbrxo_2g-AaYAG_g0dkYimu4wLDUIkP5EPV9izRzZ_mD4DShOQfNdcNA/s320/BestBrownies8.jpg" width="320" /></span></a></div>
<div style="text-align: left;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">The Best Homemade Brownies</span></b></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">adapted from <a href="http://www.amazon.com/Cooking-Inspired-Estee-Kafra/dp/1598260480" target="_blank">Cooking Inspired</a></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Brownies:</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups granulated sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup oil</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup water</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups good quality chocolate chips (no nestle please)</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp vanilla extract</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 large eggs</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups all purpose flour</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp baking soda</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Frosting:</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup granulated sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup water</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 1/2 ounces bittersweet chocolate</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp unsweetened cocoa powder</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp vanilla</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 large egg yolks</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup butter</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 325 degrees F.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Combine the sugar, oil and water in a saucepan set over medium-high heat. Cook the mixture until it starts to boil. Remove from the heat. Add the chocolate chips and vanilla. Stir until the chocolate is fully melted and the mixture is smooth.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mix in the eggs, one at a time, until fully incorporated. Mix together the flour, baking soda and salt. Mix the dry ingredients, about a half cup at a time, into the chocolate mixture, mixing just until smooth.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnGi0IX3XcZWRXuPGr5qmdVnh1AggEzFZFAiCt6vcuRuhjQAymGLRDic-lqw1Bhd93nglmc207_3ajGLktfZdtmTQzdWeVkzObVcI25SNd6FTz9P_DOUB-Ko8UJ4d7Xn8bu3uR1YrIRI/s1600/BestBrownies4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnGi0IX3XcZWRXuPGr5qmdVnh1AggEzFZFAiCt6vcuRuhjQAymGLRDic-lqw1Bhd93nglmc207_3ajGLktfZdtmTQzdWeVkzObVcI25SNd6FTz9P_DOUB-Ko8UJ4d7Xn8bu3uR1YrIRI/s320/BestBrownies4.jpg" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pour the batter into the prepared pan. Bake in the center of the preheated oven for 35 to 40 minutes. Remove the pan to cool completely.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzo05CkxRGvGsR1p7Z7QrALAcIWF5H5ZK7iq0WxtUOCwHIn4lLY1o9U6AFTKxOT4IbnvTdTyNK-Im2Ym1zTvrs1YUidQW3xgLiG1tG7Xa01LBXNQNSmZGrETlC4Mc_apxHydtgnVUmSVw/s1600/BestBrownies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzo05CkxRGvGsR1p7Z7QrALAcIWF5H5ZK7iq0WxtUOCwHIn4lLY1o9U6AFTKxOT4IbnvTdTyNK-Im2Ym1zTvrs1YUidQW3xgLiG1tG7Xa01LBXNQNSmZGrETlC4Mc_apxHydtgnVUmSVw/s320/BestBrownies2.jpg" width="319" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now make the frosting. In the top of a double broiler set over hot water. Combine the sugar and water. Cook until the sugar dissolves. Add the chocolate, cocoa and vanilla. Cook, mixing well, until the chocolate has melted. Add the yolks and cook, stirring constantly, until they are incorporated. Add the butter, stirring until it has melted and the mixture is smooth.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIDlcJutP1T9N6ka8_FfgPDyEx5HHHXWLfXAqbHOlrAs4ajrR9kP9uowvOjSiyNwSe55VLPBwGyiBe7u3IP5otwJDR63LWn3PG6oy38nqFCgb2J-SQWVM3phyphenhyphenXwlLaFy75qxA-24oswc/s1600/BestBrownies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIDlcJutP1T9N6ka8_FfgPDyEx5HHHXWLfXAqbHOlrAs4ajrR9kP9uowvOjSiyNwSe55VLPBwGyiBe7u3IP5otwJDR63LWn3PG6oy38nqFCgb2J-SQWVM3phyphenhyphenXwlLaFy75qxA-24oswc/s320/BestBrownies1.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour the frosting into a container and let it sit, uncovered until it has completely cooled. Refrigerate or freeze until it is spreadable.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spread the frosting over the cooled brownies.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOS3GgaVN4czL5zhEovXTkrs78K4clWc72CA2WogNDJCrnlxhI0QJRTN0IZgsiDZJYEjV4VKn9ur47lq8F8OYwOWP13VhnqTdHo58h_J5Qdb6LgX3BbEwP-UfJq2dJlAQW6u5na8ey1bU/s1600/BestBrownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOS3GgaVN4czL5zhEovXTkrs78K4clWc72CA2WogNDJCrnlxhI0QJRTN0IZgsiDZJYEjV4VKn9ur47lq8F8OYwOWP13VhnqTdHo58h_J5Qdb6LgX3BbEwP-UfJq2dJlAQW6u5na8ey1bU/s320/BestBrownies.jpg" width="320" /></span></a></div>
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<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0tag:blogger.com,1999:blog-4950977095010429648.post-58238498568406376752013-11-07T07:00:00.000-08:002013-11-07T07:00:05.328-08:00Tomato Basil-Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnDeWic_tZAkLVT8tyeeJfxVU3Ks03Ha1S-fXI7kefgLg4rU2oEFPHSkLgBKw0EFQsVubzaYy5Wb229bGOl15XoAXJSRO411hHpYcfBQQJeTqbpgF_Sqyw7MDAXofUbCXXbGuWtkps6s/s1600/TomatoTartFont.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnDeWic_tZAkLVT8tyeeJfxVU3Ks03Ha1S-fXI7kefgLg4rU2oEFPHSkLgBKw0EFQsVubzaYy5Wb229bGOl15XoAXJSRO411hHpYcfBQQJeTqbpgF_Sqyw7MDAXofUbCXXbGuWtkps6s/s320/TomatoTartFont.jpg" width="320" /></span></a></div>
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<a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fpleaseyourmaninthekitchen.blogspot.com%2F2013%2F11%2Ftomato-basil-tarts.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-JXC3nhk36NU%2FUnlLMAUJ56I%2FAAAAAAAAeEg%2Fvf9XlLt_e4g%2Fs320%2FTomatoTartFont.jpg&description=Tomato%20Basil%20Tart"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I have been having a lot of fun working with the <a href="http://pleaseyourmaninthekitchen.blogspot.com/2013/11/lazy-bakers-puff-pastry.html" target="_blank">Lazy Baker's Puff Pastry </a> I made. I have put this pastry through the ringer with freezing, thawing, rolling, and it stands up to the best! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So I wanted to make a cute little side dish/appetizer to go along with our soup I made for dinner. So I went back to the book that gave me the wonderful puff pastry <a href="http://www.amazon.com/Baking-By-Hand-Artisanal-Pastries/dp/1624140009" target="_blank">Baking by Hand</a>. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIbSeArjTFe-YwgVeUwUmF41rEngshoZTWuO0tCsammoJpIhmzgkDdyJa703Bvk1DkFPCM5_2exoLLTKPh72Dio6EZpmoH4gahb-93g0FW-0Rw_uMrC88NzhdZNqGGeHnRkDMYLR99l4/s1600/TomatoTart.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIbSeArjTFe-YwgVeUwUmF41rEngshoZTWuO0tCsammoJpIhmzgkDdyJa703Bvk1DkFPCM5_2exoLLTKPh72Dio6EZpmoH4gahb-93g0FW-0Rw_uMrC88NzhdZNqGGeHnRkDMYLR99l4/s320/TomatoTart.jpg" width="320" /></span></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Tomato Basil-Tarts</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">adapted from <a href="http://www.amazon.com/Baking-By-Hand-Artisanal-Pastries/dp/1624140009" target="_blank">Baking by Hand</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes 4 appetizer tarts</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8th of the <a href="http://pleaseyourmaninthekitchen.blogspot.com/2013/11/lazy-bakers-puff-pastry.html" target="_blank">Lazy Baker's Puff Pastry recipe</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Organic Tomato</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Extra-virgin olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">fine sea salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">18 fresh basil leaves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 450 degrees F. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Roll out the dough to about 1/8 inch thick. Cut into circles. Place in the freezer for 10 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice the tomato 1/4 inch thick. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Take out your pastry circles. Lightly brush the surface of the dough with olive oil, and place the tomato slices evenly spaced around the circle of dough. Sprinkle with sea salt. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake on a baking stone for 15 minutes, or until the tarts are golden brown. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove from the oven and garnish with basil leaves and serve warm. </span></div>
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<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>MomWhatsForDinnerhttp://www.blogger.com/profile/11175076351432520695noreply@blogger.com0