tag:blogger.com,1999:blog-28321780377881140062024-03-05T07:47:58.860-08:00Home Is Where The Food IsA blog to share recipes I have gotten over the years from friends and family and a few of my own creations!Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-2832178037788114006.post-34667186746467544672015-12-23T14:22:00.001-08:002015-12-23T14:22:22.799-08:00Deep Fried Veggies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdWmw_CsFwe2FlP17IuSOZvOgt2tgzGtHuyjHN83hhyphenhyphennFIRHhLhV_RGJXlg9F5uoDXutaC9wAX1ch5oW_k6CbEM9RBkr-CIBpQ58LgecgnL6Z9AmZqw9KU3jH7bgxcu6vurWOHhczKfr_/s1600/avacado+fried.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdWmw_CsFwe2FlP17IuSOZvOgt2tgzGtHuyjHN83hhyphenhyphennFIRHhLhV_RGJXlg9F5uoDXutaC9wAX1ch5oW_k6CbEM9RBkr-CIBpQ58LgecgnL6Z9AmZqw9KU3jH7bgxcu6vurWOHhczKfr_/s320/avacado+fried.JPG" width="240" /></a></div>
I got a craving for fried mushrooms the other day and decided to try making some myself. I happened to have a fridge full of avocados as well so I fried some of them as well and they came out great.<br />
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Ingredients:<br />
-1 part water to 1 part flour: for example 1 cup of flour and 1 cup of water<br />
-oil to fry<br />
-panko bread crumbs<br />
-garlic powder, salt, Italian seasoning to taste<br />
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To make:<br />
-whisk together 1 cup of flour and l cup of water until smooth add seasoning as desired<br />
-fold veggies into flour mix and take out one by one with a fork and coat with panko bread crumbs<br />
-fry until golden brown <br />
*tip - only use firm avocado to fry and cut into large chunks as smaller and softer pieces do not stay together well<br />
<br />Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-18656867610657896182015-12-23T14:14:00.000-08:002015-12-23T14:14:00.464-08:00Slow Cooker Vegan/Vegetarian Sunday SauceThis had my meat loving coworkers drooling! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGjCzViodGV9681bF1XWUEd2R_EPhi4aR4rakPbtZZNrvD8tnRPuogXrelJ1CU8fRTacjJ7XHXypRJVpMOLjDF-KgM4tytO4W3WtiLpvcHXTiU0Q428K2W_czLamSTFYIFpAp4A8Lm8gA/s1600/sunday+sauce+noodles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGjCzViodGV9681bF1XWUEd2R_EPhi4aR4rakPbtZZNrvD8tnRPuogXrelJ1CU8fRTacjJ7XHXypRJVpMOLjDF-KgM4tytO4W3WtiLpvcHXTiU0Q428K2W_czLamSTFYIFpAp4A8Lm8gA/s320/sunday+sauce+noodles.JPG" width="320" /></a></div>
Ingredients:<br />
-pasta of choice<br />
-1/2 green pepper chopped<br />
-1/2 yellow onion chopped<br />
-1 small package of mushrooms chopped<br />
-1 large can of crushed tomatoes <br />
-olive oil<br />
-1 package of beyond meat meatless crumbles<br />
-3 cloves of garlic chopped<br />
-2 teaspoons of Italian seasoning<br />
-1/2 teaspoon of garlic salt<br />
-a generous sprinklings of nutritional yeast<br />
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To make:<br />
Sautee chopped garlic, onions, peppers and mushrooms in oil until onions are translucent and add beyond meat crumbles. Cook until defrosted and slightly browned. In a slow cooker add a layer of sauce and then 1/2 of the veggie mix on top. Top this with seasonings and nooch. Add another layer of sauce and top with the remaining veggies and more sauce. Cook on low for a minimum of 4 hours. I cooked mine for 8 hours. <br />
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Sauce in the crock pot after being cooked for 8 hours.</div>
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I used Banza pasta with the sunday sauce and it was amazing! It tastes great and has a ton of fiber and protein. I found some at Fresh Market and I will definitely be back to get more!<div class="separator" style="clear: both; text-align: center;">
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Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-21267670242140980132015-12-23T13:47:00.002-08:002015-12-23T13:47:14.431-08:00Vegan Kosher Icebox PieI am on a mission to prove to my mom that you can Veganize just about any meal and it will taste amazing! I decided to try a vegan version of her ice box pie. <br />
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-make or purchase graham cracker crust...I found a premad vegan Kosher chocolate graham cracker crust in Walmart Neighborhood market and they sell them at kosher markets as well.<br />
-4 sliced frozen sliced bananas<br />
-1/2 cup of almond milk<br />
-1/4 cup of cocoa powder<br />
-flavoring if desired - I added a few drops of vanilla extract<br />
-toppings if desired - I added pecans<br />
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-Mix frozen bananas, almond milk, cocoa powder and vanilla in a blender or food processor until smooth. I like to make my nice cream in my ninja blender but as there is not a lot of room for the bananas to move around as they process I sometimes have to stop the blender and move the bananas around with a spatula. The almond milk also helps to break up the bananas as well so if you are having a hard time you can add some more milk. When bananas are smooth pour into pie crust and top as desired. Freeze until set and enjoy!<br />
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The pie on top is before adding topping and freezing and underneath it is after freezing overnight.<br />
Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-41876282419962817532015-12-23T13:20:00.003-08:002015-12-23T13:20:49.217-08:00Fresh Orange Cranberry SauceWhile I haven't been updating the blog for some time I still have been cooking plenty so I will work to update this blog with about a year+ of reviews and recipes :) My favorite thing to make on Thanksgiving is fresh cranberry sauce.<br />
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This recipe calls for:<br />
-1/2 cup of water<br />
-1/2 cup of sugar<br />
-1 bag of fresh cranberries<br />
-1 can of sliced mandarin oranges<br />
-1 orange juiced and some grated orange peel<br />
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Add water and sugar to a sauce pan and cook on medium high heat. Stir to combine and once sugar is dissolved add all other ingredients except the sliced oranges. As the cranberries cook they will make an audible popping noise. When the cranberries stop popping (this should take about 15 minutes) add oranges and cook for an additional five minutes. Stir to combine as they are cooking. Take off of heat and let sauce thicken for several minutes before eating. Add additional sugar to taste as needed.<br />
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Cranberries cooking...</div>
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Cranberries after taken off heat and sauce thickens.</div>
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Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-32365550688673863532015-12-23T12:47:00.000-08:002015-12-23T12:47:19.381-08:00Garlic Black Bean HummusOne of my favorite snacks to make is Garlic Black Bean Hummus...it is super easy to make and has great flavor!<br />
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Ingredients for hummus:<br />
-1 teaspoon tahini <br />
-l can of black beans (I use low sodium but the seasoned work just as well)<br />
-1/2 of a lime juiced<br />
-1/4 cup of cilantro to mix and more as garnish<br />
-2 cloves of garlic<br />
-2 teaspoons olive oil<br />
-salt to taste<br />
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I also like to fancy up some pita bread to go with the hummus - I cut store bought pita bread with a pizza cutter and place on a baking sheet. I brush them with olive oil and sprinkle with rosemary and sea salt. Then I bake them for 10 minutes or until crisp at 350 degrees.<br />
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To make the hummus:<br />
Mix first 6 ingredients in a food processor, add more olive as needed and salt to taste. Garnish with cilantro and enjoy :)Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-46117852790214739072014-11-15T07:21:00.001-08:002014-11-15T07:21:53.270-08:00So Delicious Mint Chocolate Coconut MilkI am already a huge fan of So Delicious products. I typically have some of their ice cream in my freezer. Their products are a great option for people who cannot or chose not to have dairy products and do not want or like soy. I was pretty excited when I saw this product at whole foods! I love coconut milk but I have never had any from So Delicious and this flavor sounded amazing!<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFGx1m2NGafEEioS-edgJS9T5mspcMbsVuK50aQYEwe8ZRo3Z5ugXAeypw2190D_b7Rt3J-OthrGAKz9OSAbyZr8ItT1Mczg2zH9YdbeagkDsyENrXn9TEAOq-wCeRzd564vLL5whNRnc/s640/blogger-image--299162700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFGx1m2NGafEEioS-edgJS9T5mspcMbsVuK50aQYEwe8ZRo3Z5ugXAeypw2190D_b7Rt3J-OthrGAKz9OSAbyZr8ItT1Mczg2zH9YdbeagkDsyENrXn9TEAOq-wCeRzd564vLL5whNRnc/s640/blogger-image--299162700.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Let's forget about the nutrition information here. It's a limited edition item that can't unfortunately be consumed every day of the year. The serving size seems a little unrealistic too - a half a a cup...no way am I only drinking a half a cup at a time.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQd8I1X4xDN_nvo3we6avfxb3LM8xK-c2iCTdagDf8NnQ216ExO6p0Uz0LCtbHzK1lUVxr48eVN3bqYKLvy3iglzYjrP06xCxzsAMJjCvH8ira2hn4-JkuRkgInVsQmHTFYHPJK3i93nLb/s640/blogger-image-1890544742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQd8I1X4xDN_nvo3we6avfxb3LM8xK-c2iCTdagDf8NnQ216ExO6p0Uz0LCtbHzK1lUVxr48eVN3bqYKLvy3iglzYjrP06xCxzsAMJjCvH8ira2hn4-JkuRkgInVsQmHTFYHPJK3i93nLb/s640/blogger-image-1890544742.jpg"></a></div><br></div><div class="separator" style="clear: both;">Smell: heavenly! </div><div class="separator" style="clear: both;">Consistency: smooth and think, it looked like cream</div><div class="separator" style="clear: both;">Flavor: amazing taste of chocolate mint, it was easy to forget I was drinking coconut milk because there wasn't any flavor of coconut in this drink</div><div class="separator" style="clear: both;">Texture: very creamy! Great dessert drink for the holiday season</div><div class="separator" style="clear: both;">Grade/review: I absolutely loved this, just like every other So Delicious product I have tried. Their products really are delicous. I think it's very good for my health that this is only a seasonal item! A</div><br></div>Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-14292565084543701502014-11-15T07:09:00.001-08:002014-11-15T07:09:02.583-08:00Quest Protein Chips<div><br></div><div><br></div>I had read on several blogs about Quest Protein Chips so I was pretty excited when I saw them in my local health store. I chose two flavors- the Sea Salt and Sour Cream and Onion flavors. Some information about these chips: they are gluten free, baked, have no soy, are vegetarian, have 5g of carbs, 120 calories in a bag, 15% of your DV of calcium and 21g of protein!! Another thing to know is the serving size is 32g (1 and 1/8 oz) and it cost me $2.50 per bag of chips! So a little on the pricy side! This is a review of the Sour Cream and Onion flavored chip.<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGwEcKSmwqiyv9WiVwDMZqglX7WEUNPwoYefA2C9or6zIaA71sZ4EWGLH7ducdaWORY7KkehHnJR8FWXMGqmD3nh0TGjCcf_24XKXmNWiQRY3FuzA7vKeXoP-3AFqXo6ZfKfvrLpjEXdf/s640/blogger-image--1660092720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGwEcKSmwqiyv9WiVwDMZqglX7WEUNPwoYefA2C9or6zIaA71sZ4EWGLH7ducdaWORY7KkehHnJR8FWXMGqmD3nh0TGjCcf_24XKXmNWiQRY3FuzA7vKeXoP-3AFqXo6ZfKfvrLpjEXdf/s640/blogger-image--1660092720.jpg"></a></div><br></div><div>Smell: like any other sour cream and onion chip out there, not to overpowering</div><div>Look: <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvA0poPI_UhziQDjGxhbD3hAlHBxYgJEGsCFP6ipV6r2aH9_HN8ZPOgYPjWo8cAwgU9j6kiTfYj9cvZItxzKO-370Ckuk0teVt_F_HfU5CwMp1q1RmmdVxlWBm6U_bSoTxTFotHnUMVX0Q/s640/blogger-image-1890517507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvA0poPI_UhziQDjGxhbD3hAlHBxYgJEGsCFP6ipV6r2aH9_HN8ZPOgYPjWo8cAwgU9j6kiTfYj9cvZItxzKO-370Ckuk0teVt_F_HfU5CwMp1q1RmmdVxlWBm6U_bSoTxTFotHnUMVX0Q/s640/blogger-image-1890517507.jpg"></a></div></div><div class="separator" style="clear: both;">Definitely looks baked, not quiteas appetizing looking as you may think from the picture on the front of the bag.</div><div class="separator" style="clear: both;">Taste: I have to admit that I didn't see they were baked until I got the bag home. I am not really a fan of baked chips. That being said these had a really strong sour cream and onion flavor. This was good because it covered up the baked flavor that I am not a fan of. I think I would not like the sea salt flavor, that might be a little too plain for me.</div><div class="separator" style="clear: both;">Texture: so this one is a little weird for me , there were a lot of textures going on in this little chip. It was crunchy due to being baked, airy (there were actually pockets of air in the chip) and also had a slightly chalky reside on the chip. I am a fan of crisp and airy, not so much chalky. These chips also made my mouth a bit dry. You could put a chip in your mouth and it would just crumble also (I think this was due to the airiness). </div><div class="separator" style="clear: both;">Grade: the chalky texture really threw me off and I am not a huge fan of baked chips so I am a little biased here. These would be better with a drink. I would give them a C.</div>Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-91798912609326723872014-11-14T15:46:00.001-08:002014-11-14T15:46:59.804-08:00Nature Valley Granola ProtienMy first concern was my Protien intake. I know a lot of veggies contain Protien but I don't like cold veggies much and lately I have been too lazy to cook meals so I picked up a package of Nature Valley Protien Granola. <div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OFpZ8o2__YQ6NRCTeUN554fuFB8KAV9e5F1h35vGwAtEGy_h21wN6YaBx0uqZT6OwxpemdLdklPb1CjlLGBsHbLGSqG8YhT6fOS0-NIO0secO2Ogg4HtFO3tDgoRLDoobbsvdcAznIfY/s640/blogger-image-1480286100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OFpZ8o2__YQ6NRCTeUN554fuFB8KAV9e5F1h35vGwAtEGy_h21wN6YaBx0uqZT6OwxpemdLdklPb1CjlLGBsHbLGSqG8YhT6fOS0-NIO0secO2Ogg4HtFO3tDgoRLDoobbsvdcAznIfY/s640/blogger-image-1480286100.jpg"></a></div>This contains milk so it is vegetarian not vegan. It contains 10g of Protien for every 1/2 cup. I ate mine in a cantaloupe bowl. :) First of all if you love chocolate and you love peanut butter this is a no brainier, forget the added Protien. It was absolutely delicious! The peanut butter flavor really stands out but doesn't overwhelm this granola. It's also very filling - I'm a fan!</div>Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-23007625027943837402014-11-14T15:39:00.001-08:002014-11-14T15:39:03.215-08:00Vegetarian and Vegan ReviewsSo I have in the past few months decided for ethical and health reasons to eat a vegetarian diet. For the same reasons I will try to eat as close to vegan as possible. I have cooked some meals and plan on sharing recipes. For me I am in an experimentation period and personally, the one thing I have enjoyed reading are product reviews on vegetarian and vegan products to help me make my mind up on what I want to try and also so I do not waste money on expensive products that's are just horrible. I have also found some products through blogs that I am sure I would never had heard of otherwise unless I stumbled across them. I plan on writing reviews of every new product I try. After that I will post some recipes :)Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-31471670229286301492014-01-08T07:04:00.001-08:002014-01-08T07:04:58.887-08:00Almond Milk ShakeOk, so it's time to get back on the Paleo horse so to speak...I went way off diet for Christmas and New Years. Now, I'm slowly easing myself back into it...IE I have some leftovers I need to finish and then I will be back to almost full paleo. I found out about Steve's Paleo Goods recently online and ordered some of their products. So far I really like what I've tried. I'm planning on writing a review when I've sampled everything. I'm eating their apple pie paleo krunch this morning with a chocolate almond milk shake I made.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89um4Y-KLJ_dwAAAvP4z7pj6i_Tfd9JWmC8q7EW8Vyo1u96DRC0k2e5CejupSK6fFIcr9SsmfrIAv-TbryQmaTkPisr93IAMqNFs3u5BF5kTaQYROauaCAqJ3IzeMkH9FKpcCLb9j7qqd/s640/blogger-image--264207424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89um4Y-KLJ_dwAAAvP4z7pj6i_Tfd9JWmC8q7EW8Vyo1u96DRC0k2e5CejupSK6fFIcr9SsmfrIAv-TbryQmaTkPisr93IAMqNFs3u5BF5kTaQYROauaCAqJ3IzeMkH9FKpcCLb9j7qqd/s640/blogger-image--264207424.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients in the shake:</div><div class="separator" style="clear: both;">-almond milk (I always fill a glass with almond milk and pour it in the blender so I don't know exact amount)</div><div class="separator" style="clear: both;">-2 teaspoons of almond butter</div><div class="separator" style="clear: both;">-1/2 teaspoon honey</div><div class="separator" style="clear: both;">-1 teaspoon unsweetened cocoa powder</div><div class="separator" style="clear: both;">- 1 teaspoon of coconut palm sugar</div><div class="separator" style="clear: both;">- 1/2 cup of ice</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Blend in a blender until smooth.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I also added golden flax seeds and a herbal calcium supplement. I will grind the flax seeds before adding next time. I do like this shake as is but next time I plan on adding some berries or a piece of a banana...or avacado, I bet that would be good. This was my first time using palm sugar and I really like the taste! </div><div class="separator" style="clear: both;"><br></div><br></div>Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-59133576523493798162014-01-07T09:51:00.000-08:002014-01-07T09:51:03.735-08:00Brian's Breakfast CasseroleI had something at my home this year both for New Years Eve and New Years Day. NYD I made a brunch and I knew I wanted something extra delicious so I asked my friend Brian for his breakfast casserole recipe that he had made me several times. My thinking was that there would be plenty of time for resolutions on the 2nd :) I did change his recipe up a little so I will post his recipe and mine below. This recipe looks a little challenging as there are several steps and prep work needed. It wasn't actually that much work and it was well worth it.<br />
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Brian's Recipe:<br />
- 1 box/bag of croutons (he has used stuffing mix when he made it for me in the past)<br />
-2 cups sharp cheddar cheese<br />
-4 eggs<br />
-3/4 tsp dry mustard<br />
-3 cups milk (reserve 1/2 cup for soup)<br />
-2 lbs roll sausage<br />
-1 can cream of mushroom soup<br />
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The Night Before:<br />
1. Brown Sausage (like hamburger) - drain well on paper towel<br />
2. Place croutons on bottom of greased casserole dish<br />
3. Top with cheese<br />
4. Place browned sausage on top of cheese<br />
5. Mix eggs, dry mustard, and 2 1/2 cups milk and pour over top of croutons, cheese and sausage mixture in the casserole dish.<br />
6. Refrigerate overnight covered (Also may be frozen for future use)<br />
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Day of Use:<br />
1. Combine can of cream of mushroom soup with 1/2 cup milk and pour over top of casserole.<br />
2. Bake at 300 degrees uncovered for 1.5 hours<br />
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This is what I did differently:<br />
- I only used half a bag of stuffing (which was really just plain croutons) as there were A LOT in the bag I bought<br />
- I like sausage but I don't like to be overwhelmed by it so I only used 1 pound of sausage and I used ground sausage meat to make it easier<br />
- I used 6 eggs instead of 4<br />
-the next morning when I woke up I noticed that the croutons didn't seem wet enough so poured another 1/2 cup of milk on the casserole.<br />
- I baked it for 1.5 hours but the mushroom soup was still not browned at all...I left it in the over for maybe another 10 minutes until the soup mixture was more browned and then took the casserole out.<br />
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I made two of these and they were gone in minutes! Super delicious and unfortunately not something I can eat everyday. This has a real southern taste to it. A lot of people mentioned that it reminded them of sausage and gravy biscuits. Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-7463983243317200862014-01-07T09:31:00.000-08:002014-01-07T09:31:10.684-08:00Chicken Quesadilla DipOne of my favorite and not so healthy meals is chicken quesadillas. For some reason I have never posted the recipe online. I recently decided to make just the filling of the quesadillas as a dip for New Years Eve and it came out great! No leftovers unfortunately though :(<br />
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Ingredients:<br />
-1 can of salsa (I use medium usually)<br />
-1 bag of shredded Mexican cheese<br />
-1 pound shredded cooked chicken (white meat)<br />
-1 to 2 teaspoons chili powder depending on taste<br />
-2 to 3 teaspoons fresh chopped cilantro depending on taste<br />
-1/2 cup mayo<br />
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The mayo in this recipe really tones down the spiciness of the dish so if you like your food a little spicy don't be too nervous that you will add too much. On the other hand, if you feel you added too much chili powder you can add more mayo to tone the flavor down.<br />
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Preheat over to 400 degrees. Combine all ingredients in a bowl and spoon into an over safe casserole dish when combined. Bake at 400 for approximately 10 minutes or until dip is bubbly. Serve with tortilla chips.<br />
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If you would like quesadillas instead of dip - spoon this mixture into soft tortillas that have been buttered on the outside. Arrange in a casserole dish and bake for 10 minutes at 400 degrees or until tortillas begin to brown. Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-76864710702772709262014-01-02T09:23:00.000-08:002014-01-02T09:23:17.548-08:00Jonathan's Champagne PunchHappy New Year everyone! I had a new year's day brunch at my house. My friend Jonathan said he googled "champagne punch" and got a recipe online. We didn't have the exact ingredients so ours was a little different. It tasted amazing! And also VERY sweet!<br />
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- one bottle of Riesling - perhaps a dry white wine would be better<br />
- one bottle of dry champagne<br />
-one can of frozen concentrated cranberry juice<br />
-one can of frozen concentrated pink lemonade<br />
-half a can of frozen concentrated limeade<br />
-one bottle of seltzer<br />
- one lime cut up<br />
- one clamshell of raspberries<br />
-a large bowl <br />
- something to serve the punch with<br />
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This has got to be the easiest recipe I have ever posted: open all wine, champagne, seltzer and juice and pour into bowl. Wash raspberries and add. Cut up lime slices and add.<br />
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Enjoy!!!!<br />
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Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-78741124086787326482013-11-19T10:29:00.000-08:002013-11-19T10:29:02.008-08:00Vegetarian Empanadas <span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I have to admit that I have a bit of an addiction to green peas and lima beans...I try to include them in everything...my favorite is green peas and mac and cheese! I also do really like eating meat and chicken but have guilt for ethical reasons about eating meat so I usually end up going through several month spurts of eating vegetarian...this recipe was made during one these vegetarian spurts.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Arial;">- package of store bought dough (I used packaged pie crust)</span></div>
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<span style="font-family: Arial;">- 1 package of spinach</span></div>
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<span style="font-family: Arial;">- 1 cup of green peas</span></div>
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<span style="font-family: Arial;">-1 cup of chopped green beans</span></div>
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<span style="font-family: Arial;">- 1 cup of lima beans</span></div>
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<span style="font-family: Arial;">-olive oil</span></div>
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<span style="font-family: Arial;">- 3 garlic cloves sliced</span></div>
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<span style="font-family: Arial;">- 1 teaspoon Italian seasoning and herbs</span></div>
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<span style="font-family: Arial;">- pinch of crushed red pepper</span></div>
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<span style="font-family: Arial;">- pinch of salt and pepper</span></div>
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<span style="font-family: Arial;">- optional :feta cheese</span></div>
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<span style="font-family: Arial;">Directions:</span></div>
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<span style="font-family: Arial;">-sauté spinach in olive oil and garlic</span></div>
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<span style="font-family: Arial;">-when spinach is cooked down add lima beans, green beans and green beans</span></div>
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<span style="font-family: Arial;">-season with salt, pepper, Italian seasonings and crushed red pepper</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">When filling is cooked through preheat oven to 350 and grease a casserole dish or baking pan</span></div>
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<span style="font-family: Arial;">- cut dough into small circles and fill with veggies and feta if you wish</span></div>
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<span style="font-family: Arial;">- crimp ends of the empanadas with a fork so that they stay closed and cut slits to vent </span></div>
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<span style="font-family: Arial;">- bake until dough begins to brown</span></div>
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Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-84591132538901568312013-11-19T10:15:00.002-08:002013-11-19T10:15:54.784-08:00orange dessert<span style="font-family: "Trebuchet MS", sans-serif;">I bought a bag of oranges when they were in season and I was trying to find some new uses for them as I quickly got sick of eating them plain. I decided to try making a baked desert and it came out great - well really how does anything with cinnamon and sugar ever taste bad?</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">What I did was peel and orange and break up the slices...I then divided the slices between several oven safe dishes. I drizzled maple syrup over the oranges and topped with cinnamon, brown sugar and chopped candied ginger. I baked them on 350 until the sugar melted - yum:) I need to try this again!</span></div>
Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-1676288111924896822013-11-19T09:53:00.001-08:002013-11-19T10:30:26.602-08:00Cholent<span style="font-family: Arial, Helvetica, sans-serif;">Seeing as how its almost next Hanukkah, I thought I would post my recipe for cholent that I made for friends last Hanukkah. Cholent is a Jewish stew that is very hearty and is typically made on Shabbos as it can stew in a slow cooker before Shabbos and ready to eat the next day. I have had this meal at orthodox Jewish homes and I am a huge fan. There are quite a few ingredients but its fairly simple to make and the result is a very filling, warming meal - perfect for cold nights. My favorite is the beef in this dish, it is so tender!</span><br />
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<span style="font-family: Arial;">I'm going to include my pictures but they don't do this food justice...I was too excited to eat it to worry about taking pictures!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="font-family: Arial;">- 1 large white potato (I used a sweet potato though) chopped</span><br />
<span style="font-family: Arial;">- 2 yellow onions chopped</span><br />
<span style="font-family: Arial;">- 2 lbs of flank steak sliced to fit into the slow cooker</span><br />
<span style="font-family: Arial;">- 1 teaspoon black pepper</span><br />
<span style="font-family: Arial;">- 1 cup barley</span><br />
<span style="font-family: Arial;">- 1 cup red kidney beans (dry)</span><br />
<span style="font-family: Arial;">- 3 teaspoons of chicken or beef stock</span><br />
<span style="font-family: Arial;">- 2 tablespoons of paprika</span><br />
<span style="font-family: Arial;">- 2 tablespoons of honey</span><br />
<span style="font-family: Arial;">- 1 loaf of kishka (you can find these in kosher/jewish markets and even my local publix sells them in the frozen food aisle)</span><br />
- <span style="font-family: Arial, Helvetica, sans-serif;">salt to taste</span><br />
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<span style="font-family: Arial;">Directions:</span><br />
<span style="font-family: Arial;">- after chopping onions and potatoes put these inside of the slow cooker/line the bottom of the slow cooker with them</span><br />
<span style="font-family: Arial;">- add barley and kidney beans on top of onions and potatoes</span><br />
<span style="font-family: Arial;">- sprinkle with stock, paprika, honey and salt if you choose to add</span><br />
<span style="font-family: Arial;">- place kishka in the middle of the slow cooker on top of all of the ingredients</span><br />
<span style="font-family: Arial;">- chop flank meat to fit in the slower cooker (large chunks or strips) and sprinkle with ground pepper before putting meat into slow cooker. Place meat around kishka.</span><br />
<span style="font-family: Arial;">-add water to cover beans and barley (approximately 2-3 cups of water)</span><br />
<span style="font-family: Arial;">- cover and turn slow cooker on low </span><br />
<span style="font-family: Arial;">-cook on low for 5-8 hours</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This is what it will look like before you add water:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After adding water and covering:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After its been cooking for some time:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The finished product:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So it doesn't look so great but it tastes amazing! Everyone loved it and even the canine partygoers were begging for more:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If I had thought about it sooner I would have done something again this year, the holiday just feels so weird this year being so close to Thanksgiving instead of Christmas! Below are some pictures of the table...my mom made latkes and my roommate made Israeli salad as well...and some pictures of the lighting of the candles and playing dreidel:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">HOPE EVERYONE HAS A HAPPY HANUKKAH THIS YEAR!!! </span></div>
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<br />Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-18035792398416745742013-11-06T08:56:00.001-08:002013-11-06T08:56:00.229-08:00Tomato and asparagus gratin<div>I had a large amount of heirloom tomatoes give to me and started to find creative ways to use them. This recipe was by far, my favorite.</div><div><br></div><div>Ingredients:</div><div>- sliced tomatoes (enough to line the bottom of a casserole dish)</div><div>-balsamic vinegar</div><div>-asparagus spears</div><div>-olive oil</div><div>-parmesan cheese</div><div>-salt and pepper to taste</div><div><br></div><div>Slice tomatoes and layer on the bottom of a casserole dish. Top with asparagus spears. Drizzle generously with balsamic vinegar and olive oil. Top with grated parmesan cheese and salt and pepper to taste. Bake at 350 until cheese melts. Don't eat all at once :)</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Wt1mj7U4IC62609UKF879FZsDW2KHoYF9UxfHg6VVUAgLaPFwH-Dyf6LolEFiio-cnqjir2hb8M3OvDf6Ixet1U5MswmCsuKt6vVtDPd1xf08NzOT-21KSpc_PamZzJTQfDUFAmqRMfB/s640/blogger-image--1434450526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Wt1mj7U4IC62609UKF879FZsDW2KHoYF9UxfHg6VVUAgLaPFwH-Dyf6LolEFiio-cnqjir2hb8M3OvDf6Ixet1U5MswmCsuKt6vVtDPd1xf08NzOT-21KSpc_PamZzJTQfDUFAmqRMfB/s640/blogger-image--1434450526.jpg"></a></div> </div><div>Sliced tomatoes above and with toppings below before going in the oven:</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_iwMpF37WCfcXwDkQUA_MAt_HM0aIHI-kflTNf4KD5aa5FVVRwAqkWo0amKjLchYxKGMqds80WJj92sLHiEIVR-50rd2GNlehT9-p_Se-qpuKdCYKhF_v5-zccJ7xtCV7bsjs-2gERT1/s640/blogger-image--1919115790.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_iwMpF37WCfcXwDkQUA_MAt_HM0aIHI-kflTNf4KD5aa5FVVRwAqkWo0amKjLchYxKGMqds80WJj92sLHiEIVR-50rd2GNlehT9-p_Se-qpuKdCYKhF_v5-zccJ7xtCV7bsjs-2gERT1/s640/blogger-image--1919115790.jpg"></a></div><br></div><div>And after coming out of the oven:</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbBOhJKSrXsKhxV-SuD0xjk4SVjE_ZJfi5f4UhBzjP4-b88B00Yc4zkyqUx3IGaaIZH3-lthq_q_wXunOUmhyphenhyphenSd0LfG-Cqip0cElDAh_LsfnricQiVMDuOpTcwe4pViMb8nKtw_0h1XN5/s640/blogger-image-1434401001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbBOhJKSrXsKhxV-SuD0xjk4SVjE_ZJfi5f4UhBzjP4-b88B00Yc4zkyqUx3IGaaIZH3-lthq_q_wXunOUmhyphenhyphenSd0LfG-Cqip0cElDAh_LsfnricQiVMDuOpTcwe4pViMb8nKtw_0h1XN5/s640/blogger-image-1434401001.jpg"></a></div><br></div>Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-74189388881551286492013-11-06T08:27:00.001-08:002013-11-06T08:31:53.707-08:00Doctored white cake mix: peanut butter, Nutella cupcakes<div>
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I had white cake mix but was in the mood for cupcakes. I also had Nutella and peanut butter that was nearing their expiration dates so I decided to whip something up. I made the batter according to package directions and mixed in two heaping scoops of peanut butter. I then filled the muffin tins (make sure to grease them) halfway full of batter, put a scoop of Nutella on top of each batter/cupcake and covered with remaining batter. I also baked them according to package directions. I was in a rush to go somewhere and bring the cupcakes with me so I quickly frosted them and added sprinkles..the frosting melted a bit but they tasted great!<br />
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I've started eating paleo only lately and this post makes me want to cheat! </div>
Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-32885106579375815472013-10-28T06:11:00.001-07:002013-11-06T08:32:05.995-08:00Carrot JuiceThis year has been a very kitchen gadget filled year for me. I've found a few I don't know how I lived without before. I bought a juicer from aldi's right after the new year. It was a great price and is super powerful. They seemed to have the same gadgets come out every year around the same time. I recommend checked in January to see if they have one. My favorite thing to make is carrot juice. It's very filling and has even been my dinner a few times this year.<br />
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Ingredients:</div>
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-4 carrots</div>
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-1 sweet potato </div>
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-1 inch of ginger</div>
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-1/2 of a lemon</div>
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Juice all items into the same glass and enjoy! It doesn't really matter what order you juice it in and in my juicer the above amount would only make one glass.</div>
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Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-68593203323870140572013-10-28T06:00:00.001-07:002013-11-06T08:31:07.493-08:00Clams with SakeI had a housewarming several years ago and I had an Asian theme so everyone, and I mean everyone, brought me a bottle of sake. I am not actually a huge sake drinker (I prefer soju) so it's taken me a while to use these bottles up. I cook with wine often so I decided to cook with sake and I absolutely love it. I chose to steam clams with sake and the end result has a great flavor- it's even a bit sweet. The first time since I didn't know quite what I was doing a used frozen clams. Here are the ingredients:<br />
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-package of frozen clams</div>
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-sake (enough to fill bottom of pan and cover at least half of the clams)</div>
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-onions</div>
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-chopped scallions and togarashi spice for seasoning/topping </div>
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I sautéed some chopped onions in butter until they were clear, added the frozen clams and sake and covered. I left them covered for about 15 minutes and my clams were defrosted and steamed. I usually like to mix the clams with the sauce one more and let simmer for another few minutes. There should still be plenty of "sauce" in the bottom of the pan.</div>
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This is a picture of what was left in the pan after taking a couple of bowls of clams out. The clams taste good enough to eat just like this but I like the clams with a little spicy to balance out the sweet so I too with sliced scallions and togarashi. And the finished product:</div>
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I'm sure this method would taste great with any kind of seafood. </div>
Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-22641570028971638062013-10-10T08:02:00.001-07:002013-11-06T08:34:45.995-08:00Free online cooking class from Harvard This class looks amazing! It explains the science behind food and teaches you fancy techniques. It is an online class given by Harvard. You can take it for fun or to earn a certificate. To earn the certificate you need to do labs, homework and a final project. This looks like so much fun and it's free - sign up!!!<br />
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<a href="http://www.npr.org/blogs/thesalt/2013/09/30/227918426/now-you-can-go-to-harvard-and-learn-cooking-science-from-top-chefs">http://www.npr.org/blogs/thesalt/2013/09/30/227918426/now-you-can-go-to-harvard-and-learn-cooking-science-from-top-chefs</a><br />
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It started October 8th, 2013 but the first lab/homework isn't due until mid November so its ok to sign up late!Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-69410209553494512652013-09-13T10:47:00.001-07:002013-09-16T09:01:15.274-07:00Infulenster VoxBox Sargento Cheese Box August 2013In my search for subscription boxes I came across www.influenster.com Influenster is a website that you can join and review items and take surveys - its a lot of fun actually. They also send out boxes for members to review. You can qualify for boxes a few different ways. I qualified for their most recent box - a Sargento Cheese Box. The box arrived on Monday - there was a voucher for a free Sargento Cheese Snack, a coupon for $1 off another snack and the most adorable insulated holder to hold one cheese stick!
Heres a look at the inside of the box and the cheese snack holder:
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I went to my local grocery store and they didn't have any of the string cheese snack which was a huge bummer because I am a really big fan a string cheese...maybe its the little kid in me. Well anyway, at the store I couldn't decide which one snack to try so I used the voucher and the coupon and bought two kinds: sharp cheddar-jack and pepper jack
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Can you see that pepper seed in the pepper jack cheese picture! That cheese has a nice bite! I am a huge fan of pepper jack cheese in general, I like anything spicy and this cheese doesn't fail to deliver. The cheddar-jack cheese was very good as well, the cheddar was really rich. These are long sticks of solid cheese so they are rich, not really something you would want to eat alone. I enjoyed mine with some crackers. After I received my box and bought my cheese I logged onto the Influenster website and the Sargento people suggest pairing the cheese snacks with crackers, fruit and veggies along with several other things to make a balanced snack. I really liked these and have been bringing them to work every day in my new little insulated container...I typically get some hunger pangs around 3pm and these snack sticks and a handful of almonds have been helping me get through the day all week :)Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0tag:blogger.com,1999:blog-2832178037788114006.post-10526411179517000482011-03-10T11:12:00.000-08:002011-03-10T11:42:12.284-08:00Chef George Catering: A Cooking ClassI have taken several cooking classes before but nothing compares to Chef Jorge's cooking class. Everyone gets to participate and have fun when cooking. Chef Jorge demonstrates how to do/make things and then has the people in the class try it for themselves. I took a sushi making class with Chef Jorge. The atmosphere is very laid-back - maybe in part due to the "cordial/beverage per person" that Chef Jorge serves/teaches students how to make in class. Which ends up being multiple cordial/beverages per person... I had a really good time learning how to make sushi and the saketini that he taught us to make. The classes are also super affordable - actually less expensive than any other cooking classes I have taken. The class is located in Hollywood, FL so if you live in the area (I drove over an hour to go to this class and I would definitely do it again!) you should check it out. See below for some pictures from my class and a link to classes and dates : <br /><br />http://www.meetup.com/homemadechefs/<br />Chef George Catering - 8338 West State Road 84 Davie, FL<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nsWkeKG-s76hYX9cpj365pScJD2ve-M5mbIHDJxbs8JUxgn5aKugcpFlBgJB4t2FbcgKjggS2343pxNxwb8cHS45ui3VzOT4WHUrVg4JHgwbAFGMzGB10nLDxdKga7eEVSyNXWDT4WMf/s1600/empty+table.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nsWkeKG-s76hYX9cpj365pScJD2ve-M5mbIHDJxbs8JUxgn5aKugcpFlBgJB4t2FbcgKjggS2343pxNxwb8cHS45ui3VzOT4WHUrVg4JHgwbAFGMzGB10nLDxdKga7eEVSyNXWDT4WMf/s320/empty+table.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5582535091734793042" /></a><br /><br />What the empty table looked like when we got there - just waiting for all of our yummy sushi!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhXiL-_TlwCOjNJSBH6MOusNMDr__8833uuxzsUR3hNi4SKYqiB3a6jkY_AcSp2WFh37AsWjQ7fI_HSUDGojv-WpVhLZnJhz7m5arrzikanAuiorUtChqi7dxHtxrS7wnUSiyg8YAfDYf/s1600/full+table.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhXiL-_TlwCOjNJSBH6MOusNMDr__8833uuxzsUR3hNi4SKYqiB3a6jkY_AcSp2WFh37AsWjQ7fI_HSUDGojv-WpVhLZnJhz7m5arrzikanAuiorUtChqi7dxHtxrS7wnUSiyg8YAfDYf/s320/full+table.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5582535823018532450" /></a><br /><br />The table with (most of) our sushi on it! We made so much there were plenty of extra's for everyone to take home with them! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrVbla7RBLc80srg7V1I53YqrRjO-CONcku9NAH1mNSeSJozKbReU26mznWiW81Ezwh8joUKgs9GagE1fcGnm2AZ3jH6ODxo1dq3C7iB9YnKaOoQT97MBkLbxVwiadvMyFDTWqXoxMr3m/s1600/making+saketini.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrVbla7RBLc80srg7V1I53YqrRjO-CONcku9NAH1mNSeSJozKbReU26mznWiW81Ezwh8joUKgs9GagE1fcGnm2AZ3jH6ODxo1dq3C7iB9YnKaOoQT97MBkLbxVwiadvMyFDTWqXoxMr3m/s320/making+saketini.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5582536325319157666" /></a><br /><br />Demonstrating how to make a lychee jalapeno saketini -mmmm! I really am not a fan of lychee or sake so imagine my surprise when I loved this drink! There is a lot of flavor in it - sweet, spicy, salty, bitter and it all works together well. I actually made this at a japanese cinema party I went to and it was a hit.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZ68KcE80EQFYwyvb8xeZIwnJOT1vPhml6ZugQ3QKn-y8kOlyI7MjgT5mBa34i9uFZ_BixQFWMS6329pXpayJkCobIC6VIsQYp4YmYLScLB4fj2QP1QXTHEWZihr_9tVAjQFbtcjOyVPS/s1600/recipe.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZ68KcE80EQFYwyvb8xeZIwnJOT1vPhml6ZugQ3QKn-y8kOlyI7MjgT5mBa34i9uFZ_BixQFWMS6329pXpayJkCobIC6VIsQYp4YmYLScLB4fj2QP1QXTHEWZihr_9tVAjQFbtcjOyVPS/s320/recipe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5582537411945777650" /></a><br /><br />I hope Chef Jorge doesn't mind me posting the recipe but so many people have asked me for it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZcDBrejR54YY0YsW9CF7JLu1MVt8NSftL7JPXxrl4QYo1NAAM0ByHzzuo2Rx4zNDY6SY5SiVEErdkjzyCQaZhAcxfQAQRaRW1e_z6JHIFu85WANoywLGxD5Kc5nCynKdxAIp-xU4dIRa/s1600/me+and+chef.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZcDBrejR54YY0YsW9CF7JLu1MVt8NSftL7JPXxrl4QYo1NAAM0ByHzzuo2Rx4zNDY6SY5SiVEErdkjzyCQaZhAcxfQAQRaRW1e_z6JHIFu85WANoywLGxD5Kc5nCynKdxAIp-xU4dIRa/s320/me+and+chef.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5582537706330335762" /></a><br /><br />Me and the Chef - I was helping to make dessert - which was also amazing by the way!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xatbawj5GfZVXFLbUYF3cxDQleDoJ2Ki4zVZaJR_tfJwn5WmtyDkSCRjLfd-vnAoNN2SputB6PFEHRxqhKvciZJFzJvtMEY_0RbewNmNfzLC0VZRuPyzpjAS_1iwkIGpkj_-dEGvZLcV/s1600/my+sushi.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xatbawj5GfZVXFLbUYF3cxDQleDoJ2Ki4zVZaJR_tfJwn5WmtyDkSCRjLfd-vnAoNN2SputB6PFEHRxqhKvciZJFzJvtMEY_0RbewNmNfzLC0VZRuPyzpjAS_1iwkIGpkj_-dEGvZLcV/s320/my+sushi.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5582537940311767666" /></a><br /><br />Some of the sushi I made myself!! I was so proud of myself...ok maybe I used a little too much rice...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwt8H7i1VXF4Au0y0hzShr19R8XNbP_-lm09RffW7HMtpoe5JSNUsnLzyBK7cAmi2fDj-F9XR4ULPFzJiVMky5bvLGozOAmO7GNxag9gE2BCX1D9bMGg0eiCDLjMztgNuY-GiFNrlCs17K/s1600/whole+class.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwt8H7i1VXF4Au0y0hzShr19R8XNbP_-lm09RffW7HMtpoe5JSNUsnLzyBK7cAmi2fDj-F9XR4ULPFzJiVMky5bvLGozOAmO7GNxag9gE2BCX1D9bMGg0eiCDLjMztgNuY-GiFNrlCs17K/s320/whole+class.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5582538239886487042" /></a><br /><br />The whole class sitting down to eat after making everything.<br /><br />I can't wait until I get to take another class - next time they do Peruvian food I think I'm in!Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com1tag:blogger.com,1999:blog-2832178037788114006.post-90667903119512601262011-03-02T13:29:00.000-08:002013-11-06T08:32:52.762-08:00From the Pero Kitchen: Nonnie's Green Bean SaladThe company I work for, Pero Family Farms, has a line of bagged vegetables. One of the vegetables that we carry is bagged snipped green beans. The green beans are microwavable in the bag, which is something I love when in a rush, but they also include a recipe for green bean salad on the back of the bag for when you have more time. I have personally had this green bean salad and I must say that even though I'm not a huge fan of green beans this salad was really good! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbBOJFnOo1dC7HFC5QKpHKYUrAhhgoFCgYMHjWJv6M61IGU6FBgO0PQlRy_VrGRardhEfoH8HV9WRFiGhth7U9T1cSGJoJMZhh2o4zT3F0MaYgyXy8bvYx3ZukStaAnb2XfwSgFXVZbJ-/s1600/Pero+Green+B+Bag+trans072610.png"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5579601219404455282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbBOJFnOo1dC7HFC5QKpHKYUrAhhgoFCgYMHjWJv6M61IGU6FBgO0PQlRy_VrGRardhEfoH8HV9WRFiGhth7U9T1cSGJoJMZhh2o4zT3F0MaYgyXy8bvYx3ZukStaAnb2XfwSgFXVZbJ-/s320/Pero+Green+B+Bag+trans072610.png" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 282px;" /></a><br />
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Ingredients:<br />
3 cups of Pero snipped green beans<br />
1/2 cup of chopped onion<br />
1/2 cup of chopped tomatoes<br />
1/4 cup of apple cider vinegar<br />
2 tablespoons of olive oil<br />
1 teaspoon of minced garlic<br />
salt and pepper to taste<br />
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How to make it:<br />
Remove beans from bag, plunge beans into boiling water for a few minutes-chill immediately. Add chopped tomatoes, onions, garlic, apple cider vinegar and olive oil to cooked beans. Add salt and pepper to taste.<br />
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Serves 4.Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com1tag:blogger.com,1999:blog-2832178037788114006.post-57694333936460553062011-03-02T12:42:00.000-08:002011-03-02T13:01:49.280-08:00Romesh’s Beef/Chicken Curry and Coconut Rice:My friend Romesh is from Sri Lanka. He insists the only two things he learned how to cook his entire life is chicken/beef curry and coconut rice so he cooks this every time I come over. Good thing it tastes amazing!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscYHRMauVCs8TeQdxVHz9dWXaMJgjUmsBSZh5JcvCyJgAhvw0sCVURyb0oLf0babFFoEt2LQHl0erOM3zpHAgPHu5Nf-YXJyG5JRc8haNA2i-ZrC6adui0DaSa1hmFx3mbMXvJfEsCzg4/s1600/SL371991.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscYHRMauVCs8TeQdxVHz9dWXaMJgjUmsBSZh5JcvCyJgAhvw0sCVURyb0oLf0babFFoEt2LQHl0erOM3zpHAgPHu5Nf-YXJyG5JRc8haNA2i-ZrC6adui0DaSa1hmFx3mbMXvJfEsCzg4/s320/SL371991.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579587606299303602" /></a><br /><br />Romesh’s beef/chicken curry:<br />Ingredients:<br />1 lb meat: bonless chicken breast chopped or beef chopped or bone-in chicken thighs<br />-salt to taste<br />-1/2 can coconut milk<br />-1/2 cup soy sauce<br />-oinions cut into slices<br />-2 tablesppons curry powder<br />-black pepper to taste<br />-1 tablespoon cayenne pepper<br />-oil to fry<br /><br />In a pot with a lid heat oil and add chicken/beef...fry for several minutes, just long enough to brown slightly on the outside...then add all other ingredients except for the coconut milk. Cover with lid and simmer for 10 minutes. Add coconut milk, mix and simmer for another several minutes.<br /><br />Romesh’s Rice:<br />Basmati rice - cooked<br />1-2 eggs scrambled<br />Green scallions chopped<br />Dash of coconut milk<br /><br />Cook rice and set aside. Lightly scramble eggs in frying pan, add scallions and cook for one minute. Add rice and mix. Add coconut milk to taste.<br /><br />Enjoy:)Paulettehttp://www.blogger.com/profile/07136450915319936761noreply@blogger.com0