tag:blogger.com,1999:blog-22082449173619474432024-03-16T03:24:31.381-06:00Foodie JourneyMy quest to create the family cookbookMichele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.comBlogger182125tag:blogger.com,1999:blog-2208244917361947443.post-77935732674521140402018-01-13T22:10:00.001-07:002019-09-09T21:20:19.674-06:00Sweet Potato Hash with Chorizo, Onion, and AsparagusUpdate 9/9/2019: I started this blog in 2009 as an online journal to chronicle my journey and record my favorite recipes. Ten years later I can look back and see how much I’ve learned. As I reduced the amount of processed food in my pantry and freezer, I began preparing more and more meals from scratch. This resulted in a change in tastes, likes, and desires. So much, in fact, that I feel it’s time to launch and entirely new blog! I'm going to keep this blog up and running just in case people have linked or pinned the recipes. Here's a link to <a href="https://nutrivorelife.com/sweet-potato-hash-with-chorizo-onion/" target="_blank">this recipe on the new site</a>. <br />
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I have been aware of the term Whole30 for about a year, however, I know it’s been around for much longer. Someone I knew did a Whole30 challenge about a year ago and I could tell she lost weight. Recently, another friend on Facebook posted a picture after completing the challenge so I visited Whole30.com to learn more. On January 5 I decided to try it. I did South Beach in the past, and I lost a lot of weight. More precisely, I did phase 1 (several times), lost some weight, went on vacation, returned home, and ate whatever I wanted. Eventually, I would go back to phase 1 but I never seemed to progress to phase 2. This all-or-nothing cycle is not the fault of South Beach or The New Atkins with which I’ve also tinkered. It’s 100 percent user error. Whole 30 is challenge to eliminate sugar, legumes, grains, and dairy for 30 days. That means, no bread, cheese, or wine, my 3 favorite food groups, for 30 days. This challenge helps to reset your system, much like rebooting a computer after an error. It changes the way you think about foods. After doing an on-again off-again “low-carb” cycle for years, there is something actually freeing about Whole30. I’m eating potatoes, carrots, and squash - things that are usually not allowed in strict phase 1 programs. In my foodie journey I’ve never made myself a sweet potato hash with an egg on it, until today.<br />
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<b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sweet Potato Hash with Chorizo, Onion, and Asparagus</b></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 large sweet potato, large dice</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 large or 2 small onions, large dice</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 bunch of asparagus, cut in 1 inch pieces</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">12 to 16 oz. of Chorizo (sugar-free to be Paleo or Whole30 compliant)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Fried eggs in clarified butter, optional</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. Preheat oven to 425 degrees. Peel and dice sweet potato into a large dice and the onions too.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. Place the diced sweet potatoes on a parchment paper lined sheet pan. Drizzle them with a couple of tablespoons of olive oil and sprinkle with salt and pepper. Roast the potatoes for 25 - 35 minutes, flipping them once halfway through the cooking time. They are done with they are soft and are charred to your liking.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. While the potatoes are roasting finish dicing the onions and asparagus.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. Heat 1 tablespoon of olive oil in a cast iron pan. Add the onions and sauté until soft and a little charred at the edges. The best way to achieve this is to leave them alone in the pan. Only stir after leaving them alone for a few minutes. When they are done scoop them out into a bowl.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. Add a little more oil to the pan, if necessary, and add the asparagus. Cook them for 5 to 7 minutes until crisp tender and lightly charred. Add them to the onions and set aside.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. Break up the chorizo into bite-sized chunks and cook undisturbed for 5 minutes before stirring. Continue cooking until the chorizo is cooked through and slightly browned on the edges.</span></div>
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<img alt="" id="id_bb59_c86d_3f61_ddc9" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMr2_4Nm9tmYb9tZay4raGx_IqqwuzanQqbUzduLAotSrzOHvNvum8xcAfD7VlAaHPTUP7taELdv2DUJpRZhDGdcQPrTzFvEQT9S7QgaXpwE7O_qWF1zNE7LasAaJ8WkcLtxhgHFb4alk/s5000/%255BUNSET%255D" style="height: auto; width: 974px;" title="" tooltip="" /><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. Mix the onions and asparagus back into the pan with the chorizo. The potatoes should be done or close to being done. Keep the sausage mixture warm on low heat until the potatoes are done.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8. Put it all together in the cast iron pan.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">9. You can add a sunny side up egg if you like by heating up some clarified butter in a nonstick pan. Turn the heat down to medium low. Crack the egg into a small bowl and add to the pan. Sprinkle the egg with salt.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">10. Cover with a clear lid for just a minute to help the top of the whites cook, especially near the yolk. Watch carefully so you don’t cook the yolk too much.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">11. Baste some of that butter around the yolk area where the whites are thicker.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">12. Serve the egg on top of the hash.</span></div>
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<img alt="" id="id_6528_d3e9_6941_8065" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhel2RLXLz5uzpQRcNZ8agDO02eFMYrT8-Q8WzBX4sMNIcenjWaXZPMsqwR1nj7vpKWZrxvzJuaOxFB_EYai9FI6Q3b5t0QMmZfZ3HBHIh9CG5McLRANyJLKNJJUnDkQfWnsxkTkQE_2NQ/s5000/%255BUNSET%255D" style="height: auto; width: 974px;" title="" tooltip="" /><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">13. My favorite bite is a “dunk” bite.</span></div>
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Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com13tag:blogger.com,1999:blog-2208244917361947443.post-49999510627839335392017-12-27T17:25:00.001-07:002019-09-09T21:28:01.230-06:00Oven Roasted Brussel Sprouts with Bacon, Balsamic, and Dried CherriesUpdate 9/9/2019: I started this blog in 2009 as an online journal to chronicle my journey and record my favorite recipes. Ten years later I can look back and see how much I’ve learned. As I reduced the amount of processed food in my pantry and freezer, I began preparing more and more meals from scratch. This resulted in a change in tastes, likes, and desires. So much, in fact, that I feel it’s time to launch and entirely new blog! I'm going to keep this blog up and running just in case people have linked or pinned the recipes. Here's a link to <a href="https://nutrivorelife.com/oven-roasted-brussel-sprouts-with-bacon/" target="_blank">this recipe on the new site</a>.<br />
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Brussel sprouts weren’t on my radar. I don’t remember the first time I had them. I don’t remember my mom making them. My best guess is that I was at a restaurant that served them roasted. I was probably at a steak place with friends and we shared side dishes. Recently I tasted some from a restaurant in Michigan called Roadside and I loved them. They served them deeply roasted and extra crispy. These Brussel sprouts are left in the oven about ten minutes longer than normal in order to get the extra crispy texture.<br />
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<b>Oven Roasted Brussel Sprouts with Bacon, Balsamic, and Dried Cherries</b></div>
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1 quart/bag of Brussel sprouts</div>
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4 tablespoons of balsamic vinegar</div>
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1/8 cup dried cherries, halved</div>
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4 slices of bacon</div>
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Pepper</div>
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1. Peel away any bad leaves and trim the stem.</div>
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2. Slice them in half from stem to top. Keep any stray leaves at this point because they end up like a crispy chip. Place them on a pan with parchment paper. Drizzle and toss the Brussel sprouts generously with olive oil and sprinkle them with salt and pepper. Place them in a 425 degree oven. Note: if the bacon is raw, chop it into bite sized pieces and add them to the pan now. If the bacon is par-cooked or leftover then wait until the last 5 to 10 minutes. The full roasting time is 30 to 40 minutes depending on your desired doneness. </div>
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3. While the Brussel sprouts are in the oven, slice the dried cherries in half. Dried cranberries would be great too.</div>
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4. I was using par cooked bacon which is bacon that I cooked earlier in the week and kept in the fridge to use whenever I wanted it (for breakfast, salads, and other recipes like this one). I added my chopped par-cooked bacon to the pan after the Brussel sprouts were in the oven for about 20 minutes. Roast everything for another 20 minutes or until desired doneness. </div>
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5. Place 4 tablespoons of balsamic vinegar in a pan to reduce slightly. If you have a really good syrupy balsamic then skip this step. I also tossed the cherries in too.</div>
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6. When the Brussel sprouts have reached their ultimate deep roasted deliciousness toss them with the balsamic syrup.</div>
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7. Serve immediately.</div>
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Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com4tag:blogger.com,1999:blog-2208244917361947443.post-72853823354421920672017-12-26T22:48:00.000-07:002019-09-09T21:31:37.844-06:00Pan-Seared Flat Iron Steak with Chimichurri SauceUpdate 9/9/2019: I started this blog in 2009 as an online journal to chronicle my journey and record my favorite recipes. Ten years later I can look back and see how much I’ve learned. As I reduced the amount of processed food in my pantry and freezer, I began preparing more and more meals from scratch. This resulted in a change in tastes, likes, and desires. So much, in fact, that I feel it’s time to launch and entirely new blog! I'm going to keep this blog up and running just in case people have linked or pinned the recipes. Here's a link to <a href="https://nutrivorelife.com/pan-seared-flat-iron-steak-whi/" target="_blank">this recipe on the new site</a>.<br />
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Flat iron steak is my new favorite steak for two main reasons. One, it tends to be a bit less expensive than flank steak. Two, it’s easy to cut into even portions which is perfect for entertaining. The other day I bought a 1.5 pound flat iron steak. I could have cut it into four 6 oz portions or three 8 oz portions. I decided on the 8 oz portions. This steak was about 3/4 to 1 inch thick so it only needed 5 minutes per side in a hot cast iron skillet. Serve this steak with a side salad it’s a weeknight dinner you can have on the table in 20 minutes. If you serve the steak with mashed potatoes or cauliflower, and an additional hot vegetable, it would elevate the meal to a steakhouse supper.<br />
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<b>Pan-Seared Flat Iron Steak with Chimichurri Sauce</b></div>
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1 flat iron steak</div>
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Salt</div>
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Pepper</div>
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Garlic powder</div>
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Olive oil</div>
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1 recipe <a href="http://foodiejourney.blogspot.com/2017/12/simple-chimichurri-sauce.html" id="id_8e2b_1a4e_af9_c6cf">Simple Chimichurri Sauce</a></div>
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1. Make the chimichurri sauce ahead of time, or have all the ingredients ready to go as you are searing the meat. Decide your portions and cut evenly.</div>
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2. Generously salt the portions and leave them to sit at room temperature undisturbed for 1 - 2 hours. This gives the steak enough time to sweat moisture and reabsorb it. The salt helps break down some of the proteins so that it is more tender. If you are in a hurry you can pierce the meat several times with a fork, sprinkle generously with Adolf’s meat tenderizer, and move to the next step.</div>
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3. Heat a cast iron pan over medium heat for a few minutes. Add a few tablespoons of olive oil and heat for another few minutes until the oil shimmers. Sprinkle the steaks generously with pepper and garlic powder. Place the steaks in the pan pepper and garlic side down. If you are cooking for a crowd you’ll need two pans rather than over crowding them into one pan. Pan sear the steaks for 5 minutes without disturbing them. While cooking side one, sprinkle side two generously with pepper and garlic powder. Note, you don’t need anymore salt on the steaks if you’ve treated them with salt or Adolf’s meat tenderizer. After 5 minutes flip the steaks to side two.</div>
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4. Sear the steaks for 5 more minutes on side two. Check the temperature with an instant thermometer if you have one. My target is 118 to 122 degrees maxium for medium rare. The temperature will continue to rise while the steaks are resting. It really is important to rest the steaks covered in tin foil 5 to 7 minutes before cutting or serving. This time is important for the meat to relax and the juices to redistribute. Serve whole or slice against the grain and drizzle with chimichurri sauce.</div>
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Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com1tag:blogger.com,1999:blog-2208244917361947443.post-10383985451814336292017-12-24T22:40:00.000-07:002019-09-09T21:35:06.483-06:00Simple Chimichurri SauceUpdate 9/9/2019: I started this blog in 2009 as an online journal to chronicle my journey and record my favorite recipes. Ten years later I can look back and see how much I’ve learned. As I reduced the amount of processed food in my pantry and freezer, I began preparing more and more meals from scratch. This resulted in a change in tastes, likes, and desires. So much, in fact, that I feel it’s time to launch and entirely new blog! I'm going to keep this blog up and running just in case people have linked or pinned the recipes. Here's a link to <a href="https://nutrivorelife.com/simple-chimichurri-sauce/" target="_blank">this recipe on the new site</a>.<br />
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Chimichurri is a sauce or marinade for grilled meats and vegetables. The main ingredients are parsley, olive oil and a little acid. The sauce can very greatly from recipe to recipe. Personally, I don’t like too much vinegar or acid. Also, I don’t like it too chunky. I’ve experienced both. I’ve landed on this basic Chimichurri sauce that I can always “fancy up” with more garlic, herbs, onions, and anything else I think up if I’m in the mood. Bonus, the flavors are mild enough to be more kid friendly.<br />
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<b>Simple Chimichurri Sauce</b></div>
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1 cup of fresh parsley</div>
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1/3 good quality olive oil</div>
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2 small garlic cloves</div>
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1 teaspoon of salt</div>
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1/4 teaspoon of black pepper</div>
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1/4 teaspoon of crushed red pepper</div>
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1/4 teaspoon of cumin</div>
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Juice of 1 lime (about 2 Tablespoons) or, red wine vinegar</div>
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1. Place 1 cup of parsley, 2 cloves of garlic, salt, pepper, crushed red pepper, cumin, and the juice of one lime into a food processor. Drizzle olive oil on low.</div>
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<img alt="" id="id_f9ef_f976_b17e_525a" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSd11K5uyHNnr7JzevwWJ3bQm0-Xpli4tAMXFmWPGgnRr4I2qP4x0yh04WALG1Mv_GzVzTUTL_JamefF1ecbhe32GCxog-hBfZg-couIj8iC83c6La1O189KXkT5Ns3zATjSwYKk6i9j0/s5000/%255BUNSET%255D" style="height: auto; width: 974px;" title="" tooltip="" /><br />
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2. Drizzle over grilled beef, chicken, fish, or vegetables.</div>
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Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com3tag:blogger.com,1999:blog-2208244917361947443.post-82997021729018706212017-12-23T17:38:00.001-07:002017-12-24T21:17:00.451-07:002017 Foodie Year in PicturesAs this year comes to an end, I’m reflecting on all the wonderful tasty treats I was privileged to enjoy.<div><br></div><div>1. I took a trip to Austin, TX for work and I was able to have my absolute favorite fajitas on the planet from Pappasitos. These fajitas are served medium rare (if you like them that way and I do) and are flame broiled. They make their own tortillas. They make guacamole table side. They serve delicious margaritas. Last but not least they have thin crisp chips and a light consistancy salsa. I love it all.</div><div><br></div><div><img id="id_b478_52a_9690_710c" src="https://lh3.googleusercontent.com/-Q56_Nu9LaXE/Wj720iogLmI/AAAAAAAAHRA/73lngdKQ6DohkItoSt1_VV_LZOmPNRVngCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div><br></div><div>I don’t want to forget the chips!</div><div><br></div><div><img id="id_2b44_8446_8e8d_ca01" src="https://lh3.googleusercontent.com/-YUFV1IgUP-U/Wj720L-PbFI/AAAAAAAAHQ0/GD9InpZKjbEQfWdAec_UPb4WT2RCY91OACHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br><br></div><div>2. I was able to cross off a foodie bucket list item (several times over) - “Have dinner with my husband in Italy.” First up, spaghetti alle vongole in Rome!</div><div><br></div><div><img id="id_79c8_cc82_a8bd_e79f" src="https://lh3.googleusercontent.com/-IJUz_qPtoVg/Wj720NQwoJI/AAAAAAAAHQ4/kqhkSHnMjAAT9htZRUQzh9qIJO9eN8i9wCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div><br></div><div>Then for the main course a white fish in butter sauce that was so divine I forgot to take a picture until I was half way done eating it.</div><div><br></div><div><img id="id_caf6_96e6_5632_f1da" src="https://lh3.googleusercontent.com/-S8ZAghdue_8/Wj720UDB1EI/AAAAAAAAHQ8/1DwTurwdeJ4L0KpJbYZPkSicQEqTfkVBwCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div><br></div><div>The next day I had the best Margarita pizza in my life. The tomato sauce was so fresh. I don’t think there was anything in the sauce except the tomato.</div><div><br></div><div><img id="id_f161_9b5c_b255_80a6" src="https://lh3.googleusercontent.com/-91kLh9xOM6k/Wj721EZb0rI/AAAAAAAAHRE/x3cJgStfoS0JGnjtCqXVfg5bwAiLKDvrwCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div><br></div><div>After Rome we were back in Milan where we went to our first “Potluck” in Italy. Everything was so good.</div><div><br></div><div><img id="id_952c_636f_d33b_9eb9" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZl_WDzzrcMb6SIhOCjFKBKU-rvIEEPf2nFfFutquJcMwA-yt3Ru00ZMMqH0NNgvEesXsezFspuz6zPSEhKzVZk-e-_gq1TP0h1rfw0gY38_JkDBfPXFyaoRkK2keYhv-ccwQx5tu8SQ/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div><br></div><div>Our host family treated us to many great meals. I didn’t take many pictures of my plate at their table. Probably because my phone wasn’t on me and I was too excited to eat. There was one exception - Pasta ai Quattro Fromaggi - I wanted to remember this one! The four cheeses I was told to use are Robiola or Stracchino (8 oz), Tellegio (8 oz), Parmigiana reggiano, Gorgonzola 4 oz. Luckily I have a specialty cheese shop 30 minutes from me and they sell Robiola and Tellegio.</div><div><br></div><div><img id="id_26e5_6349_925b_2656" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzXz9vjVHrx8MuaaNALkYagf5EVMgmIeFRtIBiGXm6CzICbpL0lXnEH5obzNvNMPKQw9G7AdVpQZmQkD6T9tPkWwFPOMKXmrF8lIgkPO8uFj-eKFATSHUDo5x-ydvGwltu2VYCyso18c/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div><br></div><div>Another local family invited us to dinner along with our host family. She made us her family recipe for Arancini. They also treated us to homemade limonchello.</div><div><br></div><div><img id="id_5d96_f194_3bed_8491" src="https://lh3.googleusercontent.com/-9qucVM_Dnh4/Wj722uDz02I/AAAAAAAAHRY/3z3tmjyCApAfPMbxxgjh_Wt0RKgDXJERQCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div><br></div><div>Our Italy adventure continued in Florence. I’ve never seen so many quaint cafes and trattorias in such close proximity.</div><div><br></div><div><img id="id_d847_bd6_5873_a6a9" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmHRyNMf5LDFeX65unXge8jvzi-3NA1_INb0W8KShny9ZvJbDmGr8-A8_XBsIjj76v84nDipJb4ZA-tgp1Ern72sesi84XOJhSrWI7YLG2T4M3GEi7JzCKPWHB3Kk7WGFlWpWoSZ8sSg/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div><br></div><div><span style="-webkit-text-size-adjust: auto;">Would you look at these flowers? I hope I can recreate something similar on my front porch or in my backyard.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><img id="id_8ace_5ae2_da2c_9761" src="https://lh3.googleusercontent.com/-y2mPkP6vphQ/Wj723oTz0OI/AAAAAAAAHRU/EvPW5TZmJ94qVvgekCS851v-FkWbokzUACHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I just loved the decor of this place. I loved the pillows on the benches so much that I am quite determined to mimick something similar in my home.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><img id="id_f2db_3ab7_8caa_e51e" src="https://lh3.googleusercontent.com/-0ek1Hk4pjbk/Wj724UvShQI/AAAAAAAAHRc/z8y1jUNO1FQoHhtqQ6RwN4wP3w9ivrPDgCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">We couldn’t leave Florence without having a traditional steak Florentine!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><img id="id_efd8_1fbd_a740_7d17" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvOkEi8TyUDm_3S-Q9EaREgcoipSd76wKvrlkZgptdrkF8-_U16SCnT3NM2xhmchzd3RYFRzvEjy-vGXRLfLDlAnvqnTo4deroWGgwIbA_0-P9uP9vT4ExPHD2TWXw92tBTcxIUx5dH0/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">We ordered the traditional sides to go with the steak. Note the fried squash blossoms at the top of my plate. I’ve always wanted to try those!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><img id="id_fd05_ced5_806_98ce" src="https://lh3.googleusercontent.com/-BN9maM4M4F4/Wj72470nvBI/AAAAAAAAHRg/_61aZu6dd_UHZUiiLy3oie8QqlmFVY3nQCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">There is an amazing food market in Florence. The main level has vendors that sell fresh fish, meat, pasta, bread, and more. Upstairs there are vendors that sell everything imaginable for breakfast and lunch. </span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><img id="id_a664_5436_884c_eaf3" src="https://lh3.googleusercontent.com/-U3xXOTnKvuo/Wj725vcjdyI/AAAAAAAAHRw/lp0B-WCNcFornhMLegTdWlyBk-YjE9wUACHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">My breakfast at the market </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">was a cream filled croissant and a latte.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><img id="id_e207_5dcb_62d9_3400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDH2L_a0VmbmqOsK4mONByiMHYH9vUGnEeFnFHbzdnuyBKc603CtyOhaH42g5L5xHcYNM7ZG4WOLYwkDKozcxAWGbn2iBL0MynlnYTfLBwNfozRoNSnftETpTtBo69AiesLN6Fq4c-p8/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">I couldn’t leave the market without taking a fresh cannoli to go! The vendor made it right infront of my eyes.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><img id="id_9953_6edf_21a7_96b2" src="https://lh3.googleusercontent.com/-vjJlC7jwFpc/Wj725big6_I/AAAAAAAAHRs/z0L2eflX6vI-Wo09Stlk53LXcPqKPAUFACHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">We ate one final pizza before leaving Italy. This is how it was served in Milan. It was delicious, but given a choice to have one of them again, I’d pick the one from Rome.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><img id="id_9fb0_fe82_290f_a89b" src="https://lh3.googleusercontent.com/-Y_In8ZNnAUQ/Wj7253XOAaI/AAAAAAAAHR0/wTiUtNdjiI8uoc5auIC_CJnZv-uN4lLBgCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">3. Somewhat food related I had a bookshelf/hutch custom made for our kitchen area. My husband has lots of books but this one is all mine, mine, mine, loaded with cookbooks and china. I ordered this from Painted Cottage in New Jersey, and they custom made it to my requested measurements.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><img id="id_8765_ad71_5ee5_1c49" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHVvOvxUQ25snULmj06kTUA7Z_ygr8L_ApWyaGaZrzKHfUltmCji4QSNqF6RLxH30sbnmXeIEdbphuNkt4ABgPGoW-COhjnfy6auZf9fVhH5Fdkd_h2znCk_Yn3pK85dyzRyMsh_4GWo/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">4. I discovered a new Middle Eastern restaurant in the San Diego area, Calibanzo Hummus & Grill. It was fabulous. My friend and I ordered the fried cauliflower, falafel, and a kebab to split.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><img id="id_7b43_7429_eb88_26b4" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrzvMOl0XpcyfYjGTqxac5wfxeEHJ0EpqNwn4RobgrgVyIyH2EyhzxlCASjDfEbBuq2Xh1G3Dc0ZVEzHgl0O2r_vzCbdoCfA6DBJIuWeGY3fua-ak91zEHXO_JPzJuvznmyt3_Ktg2-xM/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><img id="id_6d9e_e19e_b9b6_d8fd" src="https://lh3.googleusercontent.com/-zJBQ67pbq38/Wj726quGiRI/AAAAAAAAHSA/Z7snUvc5Yyoc94zM4VhqyfpgLY-40lXPQCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><div><br></div><div>5. I finally grew a successful garden in pots!</div><div><br></div><div><img id="id_2a91_7561_a634_562c" src="https://lh3.googleusercontent.com/-OIotsTiSeMk/Wj727d_BeCI/AAAAAAAAHSI/CZDlZwXKeC8WCusxC5Sv55xvAOwyMusBgCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br><br></div><div>I grew round zucchini so that I could replicate a meal that I had in Italy. It is a round zucchini stuffed with ground beef, onion, a pinch of nutmeg and cheese.</div><div><br></div><div><img id="id_4142_792c_8f8_2580" src="https://lh3.googleusercontent.com/-tCMS8rgKCh0/Wj727cY4GFI/AAAAAAAAHSE/IXY9LfojzJ0zQEWdVeAHfYDmB7MJyy0AgCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div>6. I learned about a sweet home-decor store in Layfeyette, CO called Due South. I found this cute milk jug and sign which works perfect over my stove.</div><div><br></div><div><img id="id_8108_9d9f_77a7_d826" src="https://lh3.googleusercontent.com/-D0cvQIq-JSI/Wj7275-4JdI/AAAAAAAAHSM/VNG56-jJdwA-4x5C0uMJtlkVTp1E42U9wCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 960px; height: auto;"><br><br></div><div>7. I attended a “Theology and Beer” event in downtown San Francisco in honor of the 500th anniversary of the Protestant Reformation. The organizers paired adult beverages with their favorite Reformers. I tasted the most amazing cider ever. I’m hoping that I can get some shipped to me in Colorado. It would be worth it.</div><div><br></div><div><img id="id_5e22_b5ee_586f_42f1" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHVwJvIeMkD8os4NztK5dI5Z2eeQn3l-rnl7l5Q5NL72dHohPaC0Hk1HxvmRR730XGJi6paHhvVnea6osxitcB0TPnd5vWQJAhpjuSq3d3Pj-O6I3DmPMtmoEHdY2xkclthAkyi4pt9E/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div>8. The Ajax sandwich, chargrilled chicken breast with provolone, applewood bacon, and pesto mayo served with a combo of onion rings and fries, from the Black Diamond Restaurant in Layfeyette, CO. Enough said.</div><div><br></div><div><img id="id_c183_9e2e_cdd4_6492" src="https://lh3.googleusercontent.com/-KaCnYx7SB2Q/Wj728LMRKwI/AAAAAAAAHSQ/7Byp2m0EWq81OAzWgrBVS2owoQx7Wsa1wCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div>9. I helped cook Christmas dinner for 65 people at our church. The menu was pork loin roast, mashed potatoes, gravy, green beans, salad, and rolls. Everyone brought a dessert to share. I didn’t hear any complaints!</div><div><br></div><div><img id="id_47ae_c5f2_dabf_58d7" src="https://lh3.googleusercontent.com/-g4XK0sAvmcI/Wj728iDK72I/AAAAAAAAHSc/8gMe2yRBDt8h5z22PPbo_1wet9ef4se8wCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div>10. I helped the Girl’s Club at our church create some “Gifts in a Jar” that we made available for a donation. The money we brought in we used to buy gifts for Angel Tree - an organization that helps get Christmas gifts to children who have a parent that is incarcerated.</div><div><br></div><div><img id="id_72da_e96e_553d_61a0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJexqXxNHN9IfnuMEYJ-vxVh_24T_AtY-rg_Eb_KTEaFt7KC438U2ywLL3sfilJ_g2Ul7wn-86vhohpmU03oakGnpvw4EHBkWMM7EtaVv1kOFv-fDd795ck6QZrVFWvrzNun9Scn9-XM/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 974px; height: auto;"><br><br></div><div><br></div><div>What a blessed year! I wonder what 2018 will bring. Merry Christmas and Happy New Year!</div>Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com2tag:blogger.com,1999:blog-2208244917361947443.post-58264843922810897732017-01-28T18:18:00.001-07:002017-12-26T15:47:08.040-07:00Cheesy Low-Carb Chicken, Sausage, and Veggies SkilletI'm always on the lookout for a satisfying low-carb meal. One of the most popular low-carb meals on this blog is my <a href="http://foodiejourney.blogspot.com/2014/08/cheeseburger-cauliflower-low-carb.html" id="id_2ecd_3ea2_ccea_d935">Cheeseburger Cauliflower</a>. It's still one of my favorites too. I find myself craving this meal fairly often, but I have also been craving other flavor profiles. After making this dish a few times now I'm ready to share this recipe. I think you'll agree. Having two proteins in in the same skillet makes this a very satisfying dish.<div><br></div><div><img id="id_3a87_bc67_3dae_583" src="https://lh3.googleusercontent.com/-HA-JCjW2BrA/WI1C4t_qX2I/AAAAAAAAF00/7OGK-mjNpS4/%25255BUNSET%25255D.png" alt="" title="" tooltip="" style="width: 663px; height: auto; margin-left: auto; margin-right: auto; display: block;"> <br></div>
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<div><b>Cheesy Low-Carb Chicken, Sausage, and Veggie Skillet</b></div><div>1 onion</div><div>2 chicken breasts</div><div>1 lb ground sausage</div><div>1 lb frozen green beans</div><div>4 oz of cream cheese (use low fat for South Beach and regular for The New Atkins)</div><div>1 cup shredded cheddar (use low fat for South Beach and regular for The New Atkins)</div><div>1/4 cup of half and half (use low fat for South Beach and regular for The New Atkins)</div><div>1 Tablespoon of unsalted butter</div><div>1 large clove of garlic, minced or pressed</div><div>1/2 teaspoon dried mustard</div><div>1/8 teaspoon turmeric</div><div>Salt</div><div>Pepper</div><div><br></div><div>
1. Slice onions in half moons.</div><div><br></div><div><img id="id_9b3a_2293_5f1b_2904" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5W6peWVncTF26Yiw2nKuTayHxYnsg3sWQ-csGG1sSm_e2GBXOyt8qb7ZGomnNKkbdji1Uh0C7-dPCyQHBgRsHfR0AM5L70Mft1p69703nBE00vgNHCa09mSCDR0Yk3e8jbC0EszMGi1Q/" alt="" title="" tooltip="" style="width: 525px; height: auto; margin-left: auto; margin-right: auto; display: block;"> <br></div><div><br></div><div>2. Remove tenderloins from chicken breasts. Slice chicken breasts in half horizontally to make four thin breasts. This will make 6 pieces of chicken. Cut these pieces into small, thin, bite-size medallions by cutting diagonally. </div><div><br></div><div><img id="id_202e_6465_4f32_e5d3" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-yP2KX7m8phAatY6QkHqBEgEMJo7rhdOfMTsWf41htNqH5NvuiEBwnF5tNI_yQOCZfIcmVEdBjtiZ4hdHspjrn8XmdG3Ohg7yzRy63Fl2a-AdQybJW2R3FJpDoTZdRgYEouDTvpx_ik/" alt="" title="" tooltip="" style="width: 525px; height: auto; margin: 4px auto; display: block;"><br></div><div><br></div><div><img id="id_2909_6b5c_4c46_2a13" src="https://lh3.googleusercontent.com/-EPm-EVx6vpY/WI1C3yKRrrI/AAAAAAAAF0Y/v7GwTyQP88o/%25255BUNSET%25255D.png" alt="" title="" tooltip="" style="width: 525px; height: auto; margin-left: auto; margin-right: auto; display: block;"> <br></div><div><br></div><div>3. Pre-heat oven to warm (about 170 degrees). Break up sausage into small chunks in the biggest frying pan you have and brown it up.</div><div><br></div><div><img id="id_728b_e18d_bff1_e60b" src="https://lh3.googleusercontent.com/-3r80uN2wnzQ/WI1C4Hg7EKI/AAAAAAAAF0c/EJ1K_8RjHag/%25255BUNSET%25255D.png" alt="" title="" tooltip="" style="width: 525px; height: auto; margin-left: auto; margin-right: auto; display: block;"> </div><div><br></div><div><img id="id_656b_4559_841c_e77c" src="https://lh3.googleusercontent.com/-NWBJo1ZZ_AQ/WI1C4dO4qBI/AAAAAAAAF0k/1DuTj3xCsB4/%25255BUNSET%25255D.png" alt="" title="" tooltip="" style="width: 525px; height: auto; margin-left: auto; margin-right: auto; display: block;"> <br></div><div><br></div><div>4. Remove the sausage crumbles from the pan leaving a tablespoon of sausage grease. Place the cooked sausage in a large oven-safe dish and place it in the warm oven. Add butter to the pan. When the butter is melted and mixed in with the sausage fat, add the onions and sprinkle with salt and pepper.</div><div><br></div><div><img id="id_a13a_d033_f8ac_a9dc" src="https://lh3.googleusercontent.com/-6LERbAlsYG0/WI1C4syye2I/AAAAAAAAF0o/uBuZR3Vw2PA/%25255BUNSET%25255D.png" alt="" title="" tooltip="" style="width: 525px; height: auto; margin: 4px auto; display: block;"> <br></div><div><br></div><div><img id="id_6a9d_c196_df6d_6dc4" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1D_fKogpJQ3qI3wrl89djatQcOzfccmtDf6wh-4wdZ7_jbmWTo1-fxK4W-BEAn74eEMeDXg7V02qGj4fED4ty62D3HvjNS4wuzqFDOUAEBbmEK6nxTc_7d_94Y0R1YBDpJSDgDeOqOjI/" alt="" title="" tooltip="" style="width: 525px; height: auto; margin-left: auto; margin-right: auto; display: block;"> <br></div><div><br></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. When the onions are soft, translucent, and browned add the minced garlic. Sauté the garlic and onions for 1 minute until the garlic is fragrant and then add them to the oven safe dish.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><img id="id_ca56_cecc_6943_d77c" src="https://lh3.googleusercontent.com/-iBpbjr2SuiY/WI1C4pK_fLI/AAAAAAAAF0s/F1mW4x8CZ6Y/%25255BUNSET%25255D.png" alt="" title="" tooltip="" style="width: 525px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br></div><div><br></div><div>6. If needed add a little olive oil to the pan and add the chicken medallions in a single layer and sprinkle with salt and pepper. If necessary do this in 2 batches. When the chicken is done on one side (when you can see the pink against the white) flip the chicken and cover the pan for 2 minutes until the chicken is just cooked through (no pink). Do not over cook the chicken otherwise they get tough and dry. Add the chicken to the growing pile of deliciousness keeping warm in the oven.</div><div><br></div><div><img id="id_1f4c_fb0e_c9b8_97ce" src="https://lh3.googleusercontent.com/-O5kLT2PwzFs/WI1C4-tEYaI/AAAAAAAAF04/G9ZZnqiyz24/%25255BUNSET%25255D.png" alt="" title="" tooltip="" style="width: 525px; height: auto; margin: 4px auto; display: block;"> </div><div><img id="id_2759_1109_f4ce_8799" src="https://lh3.googleusercontent.com/-E_lzLURKnLw/WI1C4_HTmKI/AAAAAAAAF08/57NBcPUecSY/%25255BUNSET%25255D.png" alt="" title="" tooltip="" style="width: 525px; height: auto; margin-left: auto; margin-right: auto; display: block;"> <br></div><div><br></div><div>7. Add a little water to the frying pan and add the frozen green beans. Stir often until they are warmed through. Guess what's next? Yes. Add them to the warming station. I didn't take a picture of the step, but I'm sure you get the picture! Pun intended.</div><div><br></div><div><br></div><div>8. Now it's time to make the cheesy deliciousness that brings this dish all together. In the same frying pan that everything was cooked in melt the cream cheese and half and half over medium heat. </div><div><br></div><div><img id="id_1c6b_ed78_60e6_5dc" src="https://lh3.googleusercontent.com/-tfi9oV0PnZI/WI1C47VL7wI/AAAAAAAAF1A/x9HxsMMJtw8/%25255BUNSET%25255D.png" alt="" title="" tooltip="" style="width: 525px; height: auto; margin: 4px auto; display: block;"> </div><div><img id="id_5e2b_e4b_f968_a54" src="https://lh3.googleusercontent.com/-i43LHl4Hhxg/WI1C5C2O8mI/AAAAAAAAF1E/1GIPjH4Cg3U/%25255BUNSET%25255D.png" alt="" title="" tooltip="" style="width: 525px; height: auto; margin-left: auto; margin-right: auto; display: block;"> <br></div><div><br></div><div>9. Add the shredded cheese, dried mustard, and turmeric stirring continually.</div><div><br></div><div><img id="id_75e_f3c3_bdcb_9569" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNfVJkz2jOU_5F3-gbeo1snWJwWlmDiwzffuZ8M6-maEH_8cbup1QhAgu9iuY1C0qsqfXmGWUVhB-KtL3s8jITnoiCujprT0mwg6V4CvrYdQVqziscQF7Xd8FyEWzYrg-iesbestD6fc/" alt="" title="" tooltip="" style="width: 525px; height: auto; margin-left: auto; margin-right: auto; display: block;"> </div><div><img id="id_dbaa_b88c_aa91_7c95" src="https://lh3.googleusercontent.com/-6OACtiv1E30/WI1C5D1OmkI/AAAAAAAAF1M/I8xeukBkvFY/%25255BUNSET%25255D.png" alt="" title="" tooltip="" style="width: 525px; height: auto; margin-left: auto; margin-right: auto; display: block;"> <br></div><div><br></div><div>10. Mix the onions, sausage, chicken, and green beans into the cheese sauce. Bon appetite!</div> <div><img id="id_34c4_74aa_de2d_f681" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7r1xY1FIXrn4a-0KrsalpvJJOm7X5cVZqytokMmlncuBjHxwmUp54nybejwB0knaVtKQPUgHukZfXBe7SEh0a8RFAOT4si6y_w18QMLYtbvbICK_N33BVy55H8JlNl1rQrWihIDZg4E/" alt="" title="" tooltip="" style="width: 525px; height: auto; margin: 4px auto; display: block;"> <br></div>Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com1tag:blogger.com,1999:blog-2208244917361947443.post-50960389904269767272015-07-08T18:20:00.000-06:002015-07-08T19:55:10.237-06:00Brisket in Half the Time, Gas-Grilled and Oven-FinishedFor the last three years my husband and I have bought a half side of beef. It's an amazing thing to have a well-stocked freezer. After experiencing this convenience I don't want to live without it if I can help it. Buying a side of beef also forces you to learn how to cook cuts that you might not normally buy. That brings me to brisket. It's such a challenging cut of beef for the home cook. You have to cook it low and slow like <a href="http://foodiejourney.blogspot.com/2013/08/braised-carnitas-easily-adapted-for.html" target="_blank">pork shoulder</a> to break down all the collagen, and it needs to reach a temperature of 210 before that happens. However, at that temperature you run the risk of the meat getting dried out. I don't have a smoker. I didn't want to spend 10 hours trying to cook this brisket on my gas grill. So I turned to a trusted source, America's Test Kitchen. Sure enough, they have a method that starts 2 hours on the grill with some wood chips and finishes in the oven. I realize that "breaks the rules" for a true BBQ brisket, but it was the solution I needed. My 3 lb. brisket cooked in 4 1/2 hours instead of the 8, 10, or 12 it can take (depending on the size) in a smoker. While the brisket is cooking you can enjoy your day, and make a few easy side dishes.<br />
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<b>Brisket in Half the Time, Gas-Grilled and Oven-Finished</b><br />
(Adapted from America's Test Kitchen)<br />
brisket from 3 to 11 pounds<br />
ingredients for dry rub (see below)<br />
2 cups of wood chips, soaked for 15 minutes<br />
ingredients for BBQ sauce (see below) or use your favorite bottled sauce<br />
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<i><b>For the dry rub</b></i><br />
4 Tablespoons of paprika<br />
2 Tablespoons of chili powder<br />
2 Tablespoons of cumin<br />
2 Tablespoons of dark brown sugar<br />
1 Tablespoon of celery salt<br />
1 Tablespoon salt<br />
1 Tablespoon of oregano<br />
1 Tablespoon of allspice<br />
1 Tablespoon of mustard powder<br />
1 Tablespoon of medium grind of black pepper<br />
1 Tablespoon of sugar<br />
1 Tablespoon of garlic<br />
1 teaspoon of white pepper<br />
1 teaspoon of cayenne pepper<br />
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1. Mix all the ingredients in a small bowl (make a head and keep for months in an airtight container).<br />
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2. Make sure the brisket doesn't have a fat cap thicker than 1/4 inch. If it does trim some fat off but be sure leave some of the fat cap so that it self bastes as it cooks. Rub the spice mixture generously all over the brisket, patting it in, making sure it's fully covered. Wrap the brisket in plastic wrap and leave in the refrigerator in a glass dish for at least 2 hours up to two days. I did this the night before I cooked it. You can use leftover rub for ribs or other cuts of pork.<br />
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3. Plan on at least 5 hours of cooking time and 30 minutes of resting time for larger cuts of meat. For a small brisket it will still take 4 hours of cooking time plus 30 minutes of resting time. Working your way backward from the time you want to serve to figure out when you need to start cooking. One hour before you start cooking take the brisket out of the refrigerator to bring it to room temperature.<br />
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4. 30 minutes before your chosen cooking start time soak wood chips in water. I used two weber prepackaged wood chips. You can also place soaked wood chips in a foil pack with a few knife slashes in the top to let the smoke out.<br />
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5. 15 minutes before your chosen cooking start time light the grill and keep both burners on high. Place the wood chips to one side.<br />
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6. At your chosen cook start time open the grill lid (you should see smoke from the wood chips), turn off the side of the grill opposite the wood chips, clean those grates and place the brisket on the "cool" side, close the lid and grill for 2 hours with opening or touching the lid again. Turn down the "hot" side to medium or medium low. You want the temperature to eventually drop to about 275 degrees and remain there.<br />
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7. After about 1 hour and 45 minutes of cooking time on the grill preheat your oven to 300 degrees and prepare a foil pouch crimping two pieces together if necessary to make the foil wide enough to fold over and accommodate the brisket.<br />
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8. After two hours on the grill move the brisket to the foil, seal the brisket in the foil, and place in a preheated oven for another 2 to 3 hours. Unless you have a small 3 lb brisket chances are you will need three more hours of cooking time.<br />
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9. Bake until the internal temperature reads 210 degrees. Vent the package to let steam out and let the brisket rest for 20 - 30 minutes. While the brisket is resting you can make homemade BBQ sauce (or you can heat up some of your favorite bottled sauce. Place brisket on cutting board. If you have a full cut brisket there is actually two different pieces/parts and the grain runs in different directions on each. Separate the two pieces then cut each piece in this slices against the grain.<br />
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<i><b>for the BBQ sauce</b></i><br />
8 oz of rice vinegar<br />
4 oz of apple cider vinegar<br />
1/2 cup of tomato paste<br />
1/2 cup of brown sugar<br />
1 tablespoon of yellow mustard<br />
1 teaspoon of chili powder<br />
2 teaspoons of onion powder<br />
2 teaspoons of garlic powder<br />
1 teaspoon of salt<br />
2 teaspoons of Worcestershire sauce<br />
1/4 teaspoon of cayenne<br />
1/3 teaspoon of white pepper<br />
2 tablespoons of honey (optional)<br />
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1. Gather and measure out all the ingredients for the sauce.<br />
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2. Heat vinegar, tomato paste, and brown sugar in a pot until the sugar is melted.<br />
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3. In a ramekin mix all the rest of the ingredients, except the honey, into a smooth paste and add to the tomato sauce in the pot.<br />
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4. Bring to a boil then turn down the heat to simmer on low for 15 - 20 minutes. The longer you simmer the sauce the more the vinegar will mellow - so be careful if you want to attempt that true Open Pit flavor. If you want to use the sauce right away, add the optional honey for a little extra sweet. If you want to simmer your sauce longer you might want to add more vinegar in the beginning. The key to finding the Open Pit flavor is the balance between the sweet and the vinegar.<br />
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Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com7tag:blogger.com,1999:blog-2208244917361947443.post-5120113342314589642015-07-05T13:49:00.000-06:002015-07-05T14:04:04.127-06:00Classic Broccoli Salad (with a Twist, of Course)I had to use my fingers and toes to count how many years ago that I first had this dish. My best guess is about 32 years ago. I wouldn't have believed it if I hadn't done the math. That's why I'm officially calling this a "classic" dish. To the best of my recollection I first had this dish at a cousin's baby shower when I was still in high school in the 1980's, and I asked my cousin for the recipe. The original recipe calls for golden raisins and sunflower seeds. I substitute those items for dried cherries and shelled pumpkin seeds. The cherries are an homage to my Michigan roots. They are delicious.<br />
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<b>Classic Broccoli Salad</b><br />
4 cups broccoli florets<br />
1/2 cup red onion, minced<br />
8 slices of bacon, <a href="http://foodiejourney.blogspot.com/2010/11/baked-bacon.html" target="_blank">cooked crisp</a> and crumbled<br />
1/4 cup dried cherries<br />
1/8 cup shelled pumpkin seeds (or sunflower seeds)<br />
3/4 cup mayonaise<br />
3 Tablespoons of rice vinegar (or white vinegar)<br />
1/4 cup of sugar<br />
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1. Gather all your ingredients.<br />
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2. In a small bowl mix together the mayonnaise, vinegar, sugar, and set aside. If you are feeling ambitious you can make <a href="http://foodiejourney.blogspot.com/2010/04/homemade-mayonnaise.html" target="_blank">homemade mayonnaise</a>.<br />
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3. Mince onion and chop broccoli in florets. If you want a great time saver look for pre-cut florets in your produce department. Then you might only need to cut a few of the bigger pieces in half.<br />
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4. Add broccoli, onion, cherries, and pumpkin seeds to a medium sized bowl.<br />
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5. Add most of the bacon but reserve a handful to top the salad right before serving. I still love making <a href="http://foodiejourney.blogspot.com/2010/11/baked-bacon.html" target="_blank">bacon in the oven</a>.<br />
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6. Add the dressing.<br />
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7. Carefully toss. This salad gets better after a couple hours of marinating in the dressing. If you can make ahead give it a final stir before topping with the remaining bacon.<br />
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<br />Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com0tag:blogger.com,1999:blog-2208244917361947443.post-30648150048664666772015-07-04T12:13:00.000-06:002015-07-04T12:32:59.036-06:00Grilled Cheesy Smashed Potatoes with Rosemary and Olive OilI'm addicted to cooking on my BBQ! It's opening up a whole new chapter in my Foodie Journey Family Cookbook. Even if it is smokin' hot outside, it's better to cook outside than inside because you're not raising the heat in the house. If you have one of those BBQ's with a burner you can make this dish entirely outside. Otherwise, you do need to parboil the potatoes inside first. You can even do this ahead of time!<br />
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<b>Grilled Cheesy Smashed Potatoes with Rosemary and Olive Oil</b><br />
2 lbs. of small Yukon gold potatoes<br />
1 Tablespoon of salt<br />
EVOO<br />
finely grated parmesan cheese<br />
1 teaspoon of dried rosemary or fresh if you have it<br />
3 Tablespoons of finely grated parmesan cheese<br />
salt and pepper<br />
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1. Add clean potatoes to a pot of cold water and 1 tablespoon of salt. Bring to a low boil and continue to cook until you can pierce with a knife with little resistance.<br />
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2. Place potatoes on a cutting board and let cool to the touch. Use the heel of your hand to smash the potatoes while still keeping them whole.<br />
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3. Place potatoes in a grill basket and place the grill basket on a plate. Drizzle generously with extra virgin olive oil and sprinkle with salt, pepper, and crushed rosemary.<br />
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4. Heat grill on high for 15 minutes, brush clean, and place potatoes over high heat for about 6 - 7 minutes. Check and flip half way through if needed to create plenty of crispy bites. You can see that I was also grilling asparagus which doesn't take as long as the potatoes. So when the asparagus was done I was able to use a second grill grate after the flip.<br />
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6. Remove from heat and finish with more extra virgin olive oil, salt, pepper, and the parmesan cheese.<br />
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<br />Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com1tag:blogger.com,1999:blog-2208244917361947443.post-29195118065743421652015-06-29T20:10:00.000-06:002015-06-29T20:28:58.442-06:00Summer Garden Vegetable Bolognese in a Slow CookerWhether you are enjoying the bountiful abundance of vegetables from the produce section of your grocery store, your local farmer's market, or your own garden this is a delicious way to infuse more veggies in an otherwise traditional pasta sauce. Pasta used to be a staple in my life, and now it's a rare carbohydrate splurge. When I make this sauce I feel a lot less guilty! Plus, you can serve this sauce over spaghetti squash, zoodles (zucchini noodles), or your favorite pasta. My husband and I have even eaten this without pasta - just sprinkled with freshly grated cheese. It's that good! You can of course make this in a dutch oven on your stove but I love the idea of coming home on a Saturday or Sunday and having this waiting for you. This makes a great sauce for a large hospitality meal. You can also keep a couple of containers in your freezer for those unexpected guests!<br />
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<b>Summer Garden Vegetable Bolognese in a Slow Cooker</b><br />
3 lbs of ground beef<br />
1 yellow squash<br />
2 peppers (green, yellow, red, or combo)<br />
2 zucchini<br />
3 tomatoes<br />
2 large portabella mushrooms<br />
1 large onion<br />
1/2 to whole head of garlic, depending on taste<br />
7 oz tomato paste<br />
1 heaping tablespoon of dried oregano<br />
1 heaping tablespoon of dried basil<br />
1 heaping tablespoon of salt, more to taste later<br />
1 teaspoon of black pepper, more to taste later<br />
fresh parsley, thyme, oregano, basil, or combo for garnish<br />
freshly grated parmesan or pecorino romano<br />
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1. Place three pounds of ground beef in the bottom of a slow cooker. Sprinkle with 1/2 the salt.<br />
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2. I diced the majority of veggies in no particular order starting with the yellow squash. After cutting the squash in 4 quarters I did slice out the corner edge eliminating as many seeds as possible before adding them to the slow cooker.<br />
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3. Core the peppers, slice in half, and remove the seeds. Slice the pepper into strips and add to slow cooker.<br />
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4. Add minced onion.<br />
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5. Then add the large diced zucchini in the same manner of the yellow squash.<br />
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6. Next up the portabella mushrooms.<br />
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7. Dice the tomato, add the tomato paste, garlic, the dried herbs, the rest of the salt and pepper.<br />
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8. Set the cooker on low for 6 - 8 hours or on high 3 to 4 hours. Gently stir the sauce and break up the hamburger meat as desired. Adjust seasoning as needed. Keep warm as you make your desired "pasta." Or, cool for storage in freezer.<br />
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9. Top with fresh herbs and cheese.<br />
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<br />Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com2tag:blogger.com,1999:blog-2208244917361947443.post-25045589416190947512015-06-26T22:44:00.004-06:002015-06-26T23:01:00.284-06:00Tuscan Lemon and Rosemary Spatchcock Chicken on a Gas GrillI'm so glad grilling season is back. I plan on doing a lot of grilling this summer as long as I can dodge the rain drops. Two of my favorite things about grilling - that open-flame flavor and a clean kitchen stove since it doesn't get dirty! A friend of mine gave me a two foot sprig of fresh rosemary from her garden so I had to figure out how to use it. That's how dinners often start. How am I going to use (<u>fill in the blank</u>). Now if it was winter I would make <a href="http://foodiejourney.blogspot.com/2014/03/french-chicken-in-pot-with-fresh-herbs.html" target="_blank">French Chicken in a Pot with Fresh Herbs and 40 Cloves of Garlic</a>. With the outdoor temperature in the high 70's who wants their oven on for over an hour? Instead, I want those flavors from the grill, with moist chicken and crispy skin. I've made this three times within two weeks. It's that good. Plus, I needed to use up that rosemary!<br />
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<b>Tuscan Lemon and Rosemary Spatchcock Chicken on a Gas Grill</b><br />
1 whole chicken, spatchcocked and brined (see below)<br />
2 Tablespoons of rosemary, minced<br />
3 cloves of garlic, minced and smashed<br />
zest from 1 lemon, juice from half (reserve other half of lemon)<br />
1 teaspoon of medium grind pepper<br />
1/2 cup each of kosher salt and sugar for the brine<br />
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1. Dry the whole chicken with paper towel so it is easier to handle and place the chicken on a cutting board breast side down with the spine facing up. Using kitchen shears cut along each side of the spine to remove.<br />
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2. Crack the breast bone about half way through with a knife in order for the chicken to lay flatter. This will help the chicken cook more evenly.<br />
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3. Run a wooden skewer through the thighs and lower part of the breast to make the bird more sturdy for the grill. I actually did this after the brining step the first time, but the next go round I did this step before I put the chicken in the brine. Reason? You are soaking the skewer in the brine rather than in another vessel, thus, condensing two steps into one. (See step 7 for placement reference)<br />
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4. Dissolve 1/2 cup each of salt and sugar in a large pot of cool water. Use just enough water to make sure the chicken is submerged about 2 to 3 quarts. Let the chicken brine in the refrigerator for 1 hour.<br />
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5. In the mean time mince the rosemary and zest of 1 lemon.<br />
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6. Mince the garlic then smash the garlic with salt.<br />
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7. Place the rosemary, lemon zest, and garlic in a small bowl. Squeeze the juice of 1/2 of lemon and add the pepper.<br />
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8. After 1 hour remove the chicken from the brine, place on cutting board and dry with paper towel. Carefully loosen the skin from the chicken with your fingers and insert the herb mixture between the skin and the chicken.<br />
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9. Prepare the grill by heating it on high for 15 minutes then clean the grates with a grill brush. Lighly oil the grates with paper towel coated with olive oil. Leave one side of the grill on high and shut the other side of the grill off. Place the chicken skin side up on the cool side of the grill with the legs towards the hot side. Leave the chicken in this position for about 30 to 40 minutes or until the chicken reaches 155 degrees.<br />
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10. When the chicken is almost cooked through at 155 degrees flip the chicken skin side down on the hot side of the grill. Also, place the remaining half of lemon cut side down on the hot side of the grill. The chicken is done when it reaches 165 degrees about 5 to 7 minutes. Let chicken rest skin side up under a loose tin foil tent for 5 minutes. Cut chicken in pieces and squeeze lemon over the chicken right before serving.<br />
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<br />Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com3tag:blogger.com,1999:blog-2208244917361947443.post-42335589487257622972014-08-24T22:56:00.000-06:002018-01-06T20:05:06.308-07:00Simple Oven-Smoked BaconOn my foodie bucket list is making <a href="http://knopfdoubleday.com/2009/07/13/julia-childs-boeuf-bourguignon-recipe/" target="_blank">Julia Child's Boeuf Bourguignon</a>. I did make it last winter and it was amazingly tender and flavorful. It lived up to all my expectations and more. I can't wait to make it again and blog about it. I wanted to give myself an extra challenge by making the bacon required by the boeuf bourguignon recipe. I know people will think I'm crazy. However, learning the art of charcuterie is also on my <a href="http://foodiejourney.blogspot.com/p/foodie-bucket-list.html" target="_blank">foodie bucket list</a>. I usually try to make recipes a few times before I blog about them. I'm ready to share my homemade version of pork belly bacon. There is so much more that I need to learn about making bacon, but I was thrilled to find out that I do not have to have a smoker to make my own bacon. I owe a lot to these two posts for my success "<a href="http://honest-food.net/2012/04/20/ventreche-french-bacon/" target="_blank">Ventreche, French Bacon</a>" and "<a href="http://www.chow.com/recipes/30156-oven-smoked-bacon" target="_blank">Oven Smoked Bacon Recipe</a>." I call this recipe "Simple" because I didn't think it would be possible to make bacon without a smoker.<br>
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<b>Simple Oven-Smoked Bacon</b><br>
2 - 4 lbs pork belly (I used a 2 lb cut and I would go bigger but I haven't found a bigger cut)<br>
3 oz of sea salt (I used <a href="http://www.realsalt.com/" target="_blank">Real Salt's</a> Kosher Salt)<br>
1 tin of <a href="http://www.amazon.com/Weber-17908-6-Pack-Chips-Trial/dp/B006IOBO7U" target="_blank">trial size Weber wood chips</a> (Someday I will probably have a wood preference but in my experimental phase this worked perfect for me)<br>
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1. Day 1 - Sprinkle both sides of the pork belly liberally with salt, place in a plastic bag with zipper seal, and keep in the refrigerator.<br>
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2. Day 2 - Flip the belly to the other side.<br>
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3. Day 3 - Flip the belly to the other side.<br>
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4. Day 3 - Several hours after the last flip, rinse the pork belly, pat dry, and leave on a rack at room temperature for 1 hour.<br>
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5. Preheat oven to 200 degrees. Wet the wood chips and put them back in the tin. Turn on your hood fan and place the wood chip tin on medium high burner until it starts smoking.<br>
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6. Carefully remove wood chip tin from heat. Set aside. I find it's best to have a cookie sheet already prepared with to large strips of tin foil. Big enough to create a tent with the wood chips and pork belly.<br>
Place the wood chips on the foiled lined sheet pan, add the pork belly (with rack) on top of the chips. Crimp the foil creating a tent.<br>
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7. Place the belly in the oven 1 1/2 to 4 hours depending on the size of the pork belly until it reaches 150 degrees. (NOTE: the two pound belly was done in 1 1/2 hours)<br>
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8. Cool to room temperature, wrap in plastic and cool in refrigerator overnight before slicing.<br>
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9. The good news is that you can cut super thick slices and make big bacon bits (lardons).<br>
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<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a>Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com0tag:blogger.com,1999:blog-2208244917361947443.post-61989697392159318132014-08-19T21:44:00.000-06:002014-08-24T23:00:28.809-06:00Cheeseburger Cauliflower (Low-Carb Comfort Food)Raise your hand if you've had at least 1 box of "Hamburger Helper" in your lifetime. We all love those one pot meals! I've discovered a simple low carb version. I've made this once a week for the past three weeks and we love it. The possibilities could be endless by switching up the ingredients. Stay tuned. I'm sure I'll post more versions. Note: it is easier with one pot and one pan, and no box of "Hamburger Helper" is required!<br />
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<b>Cheeseburger Cauliflower Helper </b><i><a href="http://healthylowcarbliving.com/low-carb/cheeseburger-cauliflower/" target="_blank">(adapted from Healthy Living's Cheeseburger Cauliflower)</a></i></div>
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1 to 1 1/2 lbs of hamburger</div>
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1 small or 1/2 medium onion, diced</div>
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1 minced clove of garlic, or garlic powder to taste</div>
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salt and pepper</div>
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1 large head of cauliflower</div>
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4 oz of cream cheese (use low fat for South Beach or regular for The New Atkins)<br />
1/4 cup of half and half (use fat free for South Beach or regular for The New Atkins)</div>
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1 cup of cheddar cheese, shredded (use low fat for South Beach or regular for The New Atkins)<br />
1/2 teaspoon of dried mustard</div>
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1/8 teaspoon of tumeric</div>
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1. Set a pot full of salted water (2 - 3 quarts) to boil. Chop cauliflower into small florets.<br />
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2. Brown hamburger in pan.<br />
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3. While hamburger is browning boil the cauliflower for 8 - 10 minutes (until al dente).</div>
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4. When hamburger is almost done (most of the pink gone) push the hamburger off to the side of the pan and add diced onion to the hamburger fat. Add garlic, salt, and pepper to the hamburger. When the onions are soft mix everything together. Keep on low until you add the cauliflower and cheese.<br />
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5. Drain cauliflower and set aside. In the same pot we cooked the cauliflower in melt cream cheese with half and half over medium heat. Add the shredded cheddar cheese, dried mustard, and turmeric stirring continually.<br />
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6. Put it all together in the frying pan. Add the cauliflower to the hamburger and stir. Add the cheese sauce and stir. Turn up the heat briefly to bring to a serving temperature.<br />
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7. Dish up!<br />
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<br />Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com5tag:blogger.com,1999:blog-2208244917361947443.post-45675219498420473842014-08-17T22:26:00.000-06:002014-08-17T22:55:42.521-06:00Gas-Grilled Chicken Thighs and Broccolini with an Asian FlairI thought I bought 3 packs of chicken breasts. No, turns out I bought boneless skinless chicken thighs. I must say that thighs are not my favorite. As a matter of fact, it's only in the last couple of years that I've started liking dark meat chicken. One of the first thigh meat recipes I liked is the Bourbon Chicken you can get in food courts. I've tried to make that a few times at home using copy cat recipes, and it just doesn't turn out he same. If anyone out there knows of a good recipe for that please let me know! I did an Internet search for what to make with chicken thighs and I came across Rachel Ray's "<a href="http://www.rachaelraymag.com/recipe/grilled-sweet-and-sticky-chicken-thighs-with-asparagus-and-harissa/" target="_blank">Grilled Sweet-and-Sticky Chicken Thighs with Asparagus and Harissa</a>." They looked delicious and I had <i>most</i> of the ingredients. I improvised. Thanks to Rachel Ray I'll actually buy boneless skinless chicken thighs on purpose!<br />
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<b>Gas-Grilled Chicken Thighs and Broccolini with an Asian Flair </b><br />
<i>(adapted from Rachel Ray's Grilled Sweet-and-Sticky Chicken Thighs with Asparagus and Harissa)</i><br />
<i><br /></i>
8 - 12 boneless skinless chicken thighs<br />
1/4 cup of extra virgin olive oil<br />
3 tablespoons of soy sauce<br />
3 tablespoons of quality balsamic vinegar (use GF if sensitive)<br />
2 tablespoons of honey<br />
1 teaspoon of crushed red pepper<br />
1 1/2 teaspoons of Canadian Steak Seasoning<br />
(or equal parts of fresh ground pepper, granulated garlic and a pinch of fennel seed if you have it)<br />
1 orange, juiced<br />
1 bunch of broccolini, ends trimmed and stalks peeled<br />
scallions for garnish (optional)<br />
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1. In a small bowl add olive oil, soy sauce, vinegar, honey, crushed red pepper, spices, and orange juice. Whisk the marinade until blended.<br />
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2. Pour the marinade over chicken thighs and marinate 10 to 20 minutes (or until your done prepping the broccolini and the grill).<br />
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3. Trim the ends and peel the stalks of the broccolini.<br />
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4. Blanch the broccoli in boiling salted water for 2 minutes, drain and gently rinse in cold water to stop the cooking process.<br />
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5. Prepare your grill by heating it on high for 10 minutes. Scrape the grates and brush them with olive oil using tongs and a couple of paper towels dipped in a bowl of olive oil. Remove the chicken from the marinade to a plate. Place the marinade in a small pot on the stove. Place the chicken on the grill. Turn down the heat to medium and grill the chicken on the first side for 6 minutes.<br />
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6. While chicken is cooking on side one heat the marinade until it boils then immediately turn the heat down to a low simmer. The marinade should continue a low boil. (If you have one of those barbecues with a spot for a pot that would be perfect. I don't so I boiled the leftover marinade in the house).<br />
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7. Flip the chicken and grill on the second side for six minutes. Remove the chicken from the grill onto a cutting board, cover with foil and let rest for 5 minutes while the broccolini is cooking.<br />
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7. Arrange broccolini a grilling vegetable tray and drizzle with a little olive oil and sprinkle with salt. Grill the broccolini 2-3 minutes per side to reheat and get a little charbroil.<br />
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8. Slice the thighs in 1/4 to 1/2 inch slices.<br />
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9. Plate chicken slices around a couple stalks of broccolini, and drizzle a couple of spoonfuls of the reduced marinade over chicken and broccolini. Add the scallions if you have them. I didn't but I know I would like them as a garnish. I think cilantro would be good too. (Note: if you have left overs they are great in lettuce wraps the next day for lunch. We didn't even reheat the chicken. Delicious.)Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com2tag:blogger.com,1999:blog-2208244917361947443.post-58309077125265861652014-08-04T22:59:00.000-06:002014-08-04T23:17:52.793-06:00The Famous Hummer Cocktail (Kahlua, Rum, and Vanilla Ice Cream)If you want to put your summer dinner guests into a state of bliss, this dessert-type cocktail is the answer. I was introduced to "The Hummer" by <a href="http://metrotimes.com/detroit/the-hummer-cocktail-born-in-detroit/Content?oid=2147574" target="_blank">the mixologist himself at the Detroit Yacht Club</a>. Back in the day (15 years ago) when my husband was working red-capet events for Audi he managed a regatta in Detroit. It was at that event that I met Jerome Adams, inventor of "The Hummer." The drink is famous at the club, so I had to try it. As I was pretty much going "ga ga" over the drink Jerome asked me if I wanted to learn how to make it. Wow. Amazing. What a gift. I will now pass along the recipe exactly as I received it from Jerome.<br />
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<b>The Famous Hummer Cocktail (Kahlua, Rum, and Vanilla Ice Cream)</b><br />
ice cubes<br />
quality vanilla ice cream (you know it's good when you see vanilla bean flecks)<br />
Kahlua<br />
Barcardi Rum<br />
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1. Fill 1/2 of the blender with ice cubes.<br />
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2. Fill the top half with vanilla ice cream.<br />
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2. With equal amount of Kahula and rum in each hand pour until the liquid reaches 1/2 way up the blender.<br />
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3. Blend until you have the most delicious adult milk shake you've ever tasted. (Adjust with ice cubes, ice cream as necessary to get ideal consistency).<br />
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<br />Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com7tag:blogger.com,1999:blog-2208244917361947443.post-26740249177138572692014-08-01T17:18:00.000-06:002018-01-06T20:07:41.776-07:00Bacon and Onion Relish (Perfect for a Burger Bar)Recently, friends invited my husband and I to a dinner party where the theme was "burgers." Everyone was supposed to bring a burger condiment as well as a side dish or dessert. I decided to bring a bacon and onion relish. It was a huge hit! Oh, and the leftovers made an amazing omelette.<br>
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<b>Bacon and Onion Relish (Perfect for a Burger Bar)</b><br>
1 regular sized package of bacon <br>
4 medium to large onions<br>
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1. Fry the bacon in two or three batches in your largest frying pan. Set cooked bacon aside on paper towel.<br>
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2. Slice onions in 1/4 inch rings and cook in bacon fat over medium low heat for an hour or until deeply caramelized.<br>
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3. Crumble bacon and stir into the onions and serve warm with burgers (perfect for a burger bar) but also delicious with chicken breasts, or pork chops!<br>
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FUN TIP - Check out what my friend did so you could tell the difference between the cheese slices!<br>
American, Cheddar, Gouda, Pepper Jack, Provolone<br>
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<br>Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com0tag:blogger.com,1999:blog-2208244917361947443.post-28437962118979629442014-07-29T18:45:00.000-06:002014-07-29T21:11:09.331-06:00Tex-Mex Feast for a Crowd (Carnitas, Beans, Rice, and Fixings)My husband and I love hosting big parties at least once a year. By big, I mean big. We hosted over 60 people on July 4th last year, and we counted 56 this year. We host other dinner parties throughout the year but this one is the biggest. I know some people reading this post will probably think I'm crazy, but let me tell you a secret. Preparing a meal for 60 people is not that different than preparing a Thanksgiving dinner as long as you have the right menu. This is a great menu for a large crowd! We asked people to bring their own beverages and a dessert or side dish to share.<br />
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<b>Tex-Mex Feast for a Crowd (Carnitas, Beans, Rice, and Fixings) - for 60 people</b><br />
ingredients for carnitas and dry rub (see below)<br />
ingredients for tex-mex beans (see below)<br />
ingredients for cilantro-lime rice (see below)<br />
ingredients for salsa or buy your favorite ready made brand (see below)<br />
ingredients for guacamole or buy your favorite ready made brand (see below)<br />
plenty of tortillas, taco shells, and tostada shells<br />
nacho chips (several bags - or ask people to bring)<br />
sour cream<br />
cilantro (for garnish)<br />
onions, minced (for garnish)<br />
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<i><b>for the <a href="http://foodiejourney.blogspot.com/2013/08/braised-carnitas-easily-adapted-for.html" target="_blank">Braised Carnitas</a> </b></i><br />
4 (6-8 lb.) bone-in pork shoulder<br />
24 (or so) oz. olive oil<br />
4 bay leaves<br />
1 orange, sliced in quarters or, 4 tablespoons of orange juice concentrate<br />
1 extra large onion, quartered<br />
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<b><i>for the dry rub</i> </b><br />
4 tablespoons of olive oil<br />
12 cloves of garlic<br />
4 tablespoons of chili powder<br />
4 teaspoons of paprika<br />
4 teaspoons of oregano<br />
4 teaspoons of cumin<br />
4 teaspoons of onion powder<br />
4 teaspoons of salt<br />
1 1/4 teaspoon of black pepper<br />
1 1/4 teaspoon of cayenne pepper<br />
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1. Mix all the dry rub ingredients together and spread evenly between all of the pork shoulders. You can do this up to three days in advance of cooking, wrapping each pork shoulder in plastic wrap and storing in the refrigerator.<br />
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2. The night before your party at 11:00 p.m. place the roasts in a large roasting pan. Add bay leaf, onion and orange near each roast. Slowly pour in olive oil so that it reaches 3/4 up the sides of the roasts. This helps keeps the moisture inside the roasts.<br />
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3. At midnight place the roasts inside the oven and set for 275 degrees. At 9:00 a.m. you will have roasts falling off the bone. Let the roasts cool (at least) for a couple of hours before breaking them up in small pieces with your hands. Serve immediately or keep warm in slow cookers with a little au jus.<br />
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Visit the original <a href="http://foodiejourney.blogspot.com/2013/08/braised-carnitas-easily-adapted-for.html" target="_blank">Braised Carnitas</a> post for full step-by-step pictures.<br />
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<i><b>for the <a href="http://foodiejourney.blogspot.com/2013/07/tex-mex-beans-from-scratch.html" target="_blank">Tex-Mex Beans</a></b></i><br />
3 (1 lb.) packages of dried pinto beans<br />
3 - 4 lemons<br />
5 - 6 cups of chicken stock<br />
3 medium to large onions, diced small to medium<br />
3/4 cups of bacon fat<br />
3 tablespoons of salt<br />
2 tablespoons of pepper<br />
6 - 9 cloves of garlic<br />
1 tablespoon of cumin<br />
9 <a href="http://foodiejourney.blogspot.com/2012/12/oven-roasted-green-chiliies.html" target="_blank">oven roasted chilies</a> or 3 (7 oz.) cans of green chilies<br />
3 large handfuls of fresh cilantro with upper stems<br />
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1. The day before the party, split the dried beans between two large pots and cover with water by at least two inches. Add lemon juice to each pot and cover overnight.<br />
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2. Drain, rinse, and place beans in a large pot. Add enough water to cover the beans. Bring to a boil and skim off any foam. Reduce heat, cover and simmer for 4 to 8 hours or as long as it takes for the bean to be completely soft all the way through. Be sure to check on the beans occasionally and add more water if necessary. This step can also be done in two slow cookers. Cover the beans in water and cook on low for 8-9 hours or cook on high for 4-5 hours.<br />
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3. When beans are soft they are ready to add the flavor. At this point the beans should be finished on the stove top. Add the stock.<br />
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4. In another smaller pot melt the bacon fat and add the onion. Add diced chilies, salt, pepper, cumin and garlic to the onions. Stir and let the flavors meld for a few minutes. Add to the beans.<br />
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5. Remove 6 cups of beans and place them in a small mixing bowl with the fresh cilantro. Mix with an immersion blender (or food processor) until smooth. Add the blended beans back into the pot to thicken and adjust seasonings as needed. <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;"> </span></span><br />
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Visit the original <a href="http://foodiejourney.blogspot.com/2013/07/tex-mex-beans-from-scratch.html" target="_blank">Tex-Mex Beans</a> post for full step-by-step pictures.<br />
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<i><b>for the <a href="http://foodiejourney.blogspot.com/2013/08/cilantro-lime-rice.html" target="_blank">Cilantro-Lime Rice</a></b></i><br />
2 (2 lb.) bags of white rice<br />
8 tablespoons of lime infused oil<br />
2 cups of fresh cilantro leaves, chopped fine<br />
juice of 3 to 4 limes (optional)<br />
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1. Follow the instructions on the bag except instead of using butter or oil substitute with lime infused oil. Also, you can soak the rice overnight with lime juice. See <a href="http://foodiejourney.blogspot.com/2013/08/cilantro-lime-rice.html" target="_blank">original post</a> for the reason why. Use two pots if necessary.<br />
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Visit original <a href="http://foodiejourney.blogspot.com/2013/08/cilantro-lime-rice.html" target="_blank">Cilantro-Lime Rice</a> post for full step-by-step pictures.<br />
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<i style="font-weight: bold;">for the </i><a href="http://foodiejourney.blogspot.com/2013/07/salsa-restaurant-style-made-at-home.html" style="font-style: italic; font-weight: bold;" target="_blank">Salsa</a><i><b> </b>(this can be made a few days ahead)</i><br />
1 (28 oz) can of whole tomatoes, drained <i>(I used organic and no salt added)</i><br />
2 ( 14.5 oz) cans of no-salt diced tomatoes, drained <i>(I used organic and no salt added)</i><br />
1 whole jalapeño, minced<br />
1/2 Serrano pepper, minced <i>(skip if you want mild, use 1/2 if you want medium, use whole if you want hot)</i><br />
1 large onion, diced<br />
2 cloves of garlic, minced or pressed<br />
1/2 teaspoon of cumin<br />
1 1/2 teaspoon salt<br />
1/2 lime, juiced<br />
2 oven roasted chilies, steamed, skinned and seeded <i>(or a 7 oz. can of fire-roasted chilies)</i><br />
1 cup of fresh cilantro <i>(I just grab a big handful)</i><br />
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1. Drain the whole tomatoes and diced tomatoes and add them to a large mixing bowl. Add green chilies, jalapeno, Serrano, onion, garlic, cumin, and salt to the tomatoes. Blend with immersion blender.<br />
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2. Add fresh cilantro and continue blending.<br />
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3. Serve with chips.<br />
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Visit the original <a href="http://foodiejourney.blogspot.com/2013/07/salsa-restaurant-style-made-at-home.html" target="_blank">Salsa - Restaurant Style (Made at Home)</a> post for full step-by-step pictures.<br />
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<i><b>for the <a href="http://foodiejourney.blogspot.com/2013/05/fresh-and-simple-guacamole.html" target="_blank">Guacamole</a></b></i><br />
24 avocados<br />
7 limes, juiced<br />
7 cloves of garlic, pressed<br />
seven handfuls of cilantro, chopped<br />
optional items to taste: red onion, tomato, cumin, jalapeño, cumin<br />
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1. Slice avocados in half. Remove the pit and scoop the avocado in a bowl.<br />
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2. Add the rest of the ingredients and mix thoroughly.<br />
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Visit the original <a href="http://foodiejourney.blogspot.com/2013/05/fresh-and-simple-guacamole.html" target="_blank">Fresh and Simple Guacamole</a> post for full step-by-step pictures.<br />
<br />Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com2tag:blogger.com,1999:blog-2208244917361947443.post-78279009498766037872014-05-19T19:47:00.000-06:002014-05-19T20:26:19.977-06:00Simple Sautéed Chicken BreastsSautéed chicken breasts are perfect for a quick weeknight meal, or make a great addition to salads. I love turning a side salad into an entree salad by adding chicken. I have a fool-proof method for sautéing chicken breasts. Maybe it's not completely fool-proof because anything can be overcooked, and it is especially easy to over cook boneless skinless chicken breasts. I do have a little trick which does make it a little more difficult to overcook them. It involves water, or chicken broth, and a lid.<br />
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<b>Simple Sautéed Chicken Breasts</b><br />
boneless skinless chicken breasts or tenders (pictures below show both)<br />
salt<br />
pepper<br />
flour (optional - skip the flour to keep this South Beach phase 1 or The New Atkins friendly)<br />
olive oil<br />
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1. Remove chicken from packaging. Trim any fat off the chicken and pat dry with a paper towel. You can rinse the chicken before you pat it dry if you want to; it's not necessary. Sprinkle both sides of the chicken with salt and pepper.<br />
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2. Here is the optional step of dredging in some flour. It adds a wonderful crust to the chicken just like it adds a wonderful crust on these <a href="http://foodiejourney.blogspot.com/2009/03/keftedes-greek-meatballs.html" target="_blank">Greek meatballs</a>.<br />
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3. Heat olive oil in a frying pan over medium-high heat until it shimmers. Add chicken and sauté on side one for 5 to 7 minutes (5 minutes for tenders and 7 for breasts).<br />
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4. Here's the trick. Most recipes will tell you to flip the chicken and cook for a few more minutes on the other side. That's true but my chicken is markedly more tender when I flip and add 1/4 cup of water or chicken broth for a 10" pan or 1/2 cup for a 14" inch pan and cover for 2 minutes. Remove cover and cook for an additional minute or two until the internal temperature is 165 degrees or the juices are clear.<br />
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5. Overcooked chicken ends up being dry and stringy. Look at how juicy this chicken is when it's cut up.<br />
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<br />Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com0tag:blogger.com,1999:blog-2208244917361947443.post-16730327363540037522014-05-13T20:36:00.000-06:002014-05-13T20:42:07.564-06:00Cantaloupe SorbetMy mother-in-law is in town for Mother's Day. She loves Caesar salad so I decided to make my special <a href="http://foodiejourney.blogspot.com/2013/10/grilled-chicken-and-grilled-romaine.html" target="_blank">grilled version</a> for lunch on Mother's Day. Like me, my mother-in-law is not a big dessert person. She makes delicious desserts, but she doesn't eat them very often. Deciding on a light dessert to enjoy after lunch was a bit of a challenge. I just got a brand new food processor. I hadn't even pulled it out of the box yet, and one of the things I was looking forward to was pureeing fruit for sorbets. When I remembered that my mother-in-law loves melon, I knew that cantaloupe sorbet was going to be dessert.<br />
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<b>Cantaloupe Sorbet </b><i>(adapted from <a href="http://Alton Brown's Melon Sorbet" target="_blank">Alton Brown's Melon Sorbet</a>)</i><br />
2 cantaloupes<br />
2 limes, juiced<br />
1 cup of sugar or Xylitol (I used Xylitol which has 1/3 fewer calories)<br />
4 tablespoons of vodka<br />
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1. Cut cantaloupe in half (stem to stem), and cut in half again in the same direction.<br />
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2. Scoop out the seeds.<br />
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3. Cut the skin off and cut the melon wedge into cubes. Puree the melon in batches (I have a nine cup processor so it only took two batches).<br />
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4. In the last batch add lime juice, sugar, and vodka. Process mixture for another 30 seconds.<br />
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5. Store the melon mixture in a large measuring cup and place in the refrigerator or freezer until it is about 40 degrees.<br />
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6. Pour the melon mixture into your ice cream maker. I had exactly 6 cups which is the maximum my machine holds. I let the machine churn for 25 - 30 minutes.<br />
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7. Pour mixture in a freezer safe storage and container and freeze until you are ready to serve (at least 3 hours).<br />
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You might also like:<br />
<a href="http://www.simplyrecipes.com/recipes/melon_sorbet/" target="_blank">Melon Sorbet - Simply Recipes</a><br />
<a href="http://www.marthastewart.com/273029/easy-melon-sorbet" target="_blank">Easy Melon Sorbet </a>(doesn't require an ice cream machine)<br />
<br />Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com0tag:blogger.com,1999:blog-2208244917361947443.post-43393337073453395392014-05-03T20:32:00.000-06:002014-05-03T21:14:11.011-06:00Grilled Lime-Chicken with Black Bean Sauce and SquashBack in 2009 in my search for tasty low carb meals, I came across this dish from <a href="http://www.elise.com/recipes/">Simply Recipes</a>, and it is simply delicious! Fast forward to 2014 and its time to update and republish this recipe. This is a perfect Phase 1 South Beach recipe. Add roasted butternut squash for a delicious and colorful Phase 2 South Beach recipe. I changed the original cooking method using my cast iron grill pan instead of the oven or outdoor grill. I wanted to make everything on the stove top (although now that we actually bought a gas grill last summer I can try the <a href="http://www.simplyrecipes.com/recipes/grilled_lime_chicken_with_black_bean_sauce/" target="_blank">original recipe</a>). The marinating makes the chicken nice and tender. The recipe calls for simmering the beans for 1 1/2 hours and "blending" the beans. I did think that adding a quart of plain water to the beans was a bit odd at first. Why not chicken broth? However, I stuck to the recipe. I think with the bay leaves and cilantro stems steeping together in the beans you don't really need anything else. If for some reason you don't like those spices (mom, I'm talking to you) you will probably need to use the chicken broth. To the folks, like my mom, who don't really like those spices, you should know I hardly tasted them. It is not overpowering AT ALL. So try it, you just might like it!<br />
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Finally, I thought about cutting the recipe in half since it is just my husband and I, but then I decided that the leftover chicken might be nice for a salad. (I forgot about the leftover bean sauce). So, a couple of days later I made quesadillas with the leftovers using low carb flour tortillas, and adding cheese to thinly sliced chicken and bean sauce. I grilled them in a regular frying pan with a little olive oil. Yum! Both dinners were fantastic. </div>
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<span class="Apple-style-span" style="font-weight: bold;">Grilled Lime Chicken with Black Bean Sauce and Squash</span></div>
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Juice of 4 - 5 limes (I used 4)</div>
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2 tablespoons extra virgin olive oil</div>
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1/2 cup, or more to taste, chopped fresh cilantro leaves</div>
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1/2 teaspoon of dried oregano</div>
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1/2 teaspoon of coarsely ground black pepper</div>
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1/2 teaspoon of kosher salt</div>
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4 chicken breast halves, skinless</div>
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1 red onion, halved then sliced in 1/4 inch strips (I accidently omitted) </div>
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<span class="Apple-style-span" style="font-weight: bold;"><i>(For the sauce)</i></span></div>
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1 (15 ounce) can of black beans, drained and rinsed</div>
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1 quart of water</div>
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2 bay leaves</div>
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2 cloves of garlic</div>
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Stems from the afore mentioned bunch of cilantro, chopped into 1/4" bits</div>
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Salt and pepper</div>
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<b><i>(For the squash - optional)</i></b></div>
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butternut squash<br />
olive oil<br />
salt<br />
pepper</div>
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1) Combine chicken, lime juice, olive oil cilantro leaves, oregano, salt and pepper in a large zip lock bag. Toss ingredients in the bag to make sure ingredients are evenly distributed. Let chicken marinate for 2 hours at room temperature or over night in the fridge. Toss the bag to mix the contents periodically.<br />
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2) While chicken is marinating place beans in a large saucepan and add the remaining ingredients except the oil. Bring to a boil, reduce heat, and simmer , uncovered for about 1 1/2 hours. Remove from heat and remove the bay leaves. Using an immersion blender (or food processor) blend the beans to make a smooth sauce, adding chicken broth if a thinner consistency is desired. Cover, and keep warm. Add water or chicken broth to thin the bean sauce if necessary.<br />
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3) If you are making squash cut the top and bottom off of a butternut squash. Cut the squash in half so that you have the skinny neck piece and the bottom round piece. Cut off the skin and cut in half. Scoop the seeds out with a spoon.<br />
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4) Cut the squash in slices and then into cubes.<br />
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5) Place the squash on a rimmed baking sheet with parchment paper. Sprinkle with olive oil, salt, and pepper.<br />
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6) 30 minutes before the chicken is scheduled to be done place the squash in a 375 degree oven for 30 minutes (350 if you are using a toaster oven) . Flip with a spatula half after 15 minutes.<br />
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7) Heat cast iron grill pan with 2 T of grape seed or olive oil. Arrange chicken on pan and cook on one side for 9 minutes. Flip chicken over (had I remembered I would have added the red onions to the pan at this point for a crisp tender consistency). <br />
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8) Cook chicken for another 9 minutes on the second side or until the temperature is 165 degrees. When the chicken is cooked through remove it from the pan and cover with tin foil as the onions cook to your desired consistency.</div>
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9) Serve chicken drizzled with bean sauce and garnish with all or any of the following: sour cream, avocado slices, diced tomato, fresh cilantro. Serve with a leafy green salad for the perfect Phase 1 South Beach meal.<br />
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</div>Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com2tag:blogger.com,1999:blog-2208244917361947443.post-18399712525194207902014-04-30T22:56:00.000-06:002014-04-30T23:18:08.522-06:00Pan Pizza - Restaurant Style (Made at Home)The first time I had this pizza at a friend's house I begged shamelessly for the recipe. When certain out-of-state members of my family come to visit they want to go to the "pizza lady's" house and have pizza. When I make this for guests they tell me it's better than what they get at restaurants. You see, the "pizza lady's" husband actually managed Pizza Huts at one time in his life. Over several years he and his wife worked on an elevated homemade version of pan pizza, and she gladly shared the recipe with me. Wow. What a gift! I did change the dough recipe to something a whole lot easier and I don't taste any difference. I asked for the appropriate Chicago Metallic pizza pans for Christmas, and now this recipe has definitely become a family recipe. As a matter of fact, I just gave out the recipe last week so I thought it was about time that I posted it on my blog. <br />
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<b>Pan Pizza - Restaurant Style (Made at Home)</b><br />
<i>(the following recipe makes two 12 inch pizzas or four 9-10 inch pizzas)</i><br />
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<a href="http://foodiejourney.blogspot.com/2012/01/master-boule-dough-recipe.html" target="_blank">Master Boule Dough Recipe</a> (ingredients listed below for convenience)<br />
2 lbs of a good quality ground sausage (I've used Whole Foods and Jimmy Dean), browned<br />
1 (15 oz) can of tomato sauce<br />
1 clove of garlic<br />
2 small or 1 medium onion, diced<br />
16 oz of shredded mozzarella<br />
dried oregano (and some fresh oregano if you have it)<br />
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<i>Master Boule Dough Ingredients</i><br />
3 cups of lukewarm water<br />
1 1/2 tablespoons of granulated yeast<br />
1 1/2 tablespoons of Kosher salt (I use Real Salt)<br />
6 1/2 cups of unbleached, all-purpose, white flour using the scoop and sweep method<br />
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1. Make the dough by placing the flour in a large mixing bowl. Mix salt and yeast to lukewarm water (not to exceed 110 degrees) in another container. Don't worry about getting all the yeast to melt into the water. Add yeast mixture to the dough and mix with wooden spoon until there are no dry spots. Use your hands if necessary. Cover and allow to rise for 2 hours or until doubled in size. <a href="http://foodiejourney.blogspot.com/2012/01/master-boule-dough-recipe.html" target="_blank">You can see step by step instructions here</a>.<br />
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2. A half hour prior to making the pizza preheat the oven to 500 degrees and start preparing the rest of the ingredients. Brown the ground sausage into bite size chunks. If there is a lot of fat left in the pan you can run a paper towel through the cooked sausage to absorb it.<br />
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3. Add 1 clove of garlic to tomato sauce. Open the jar or can and press 1 clove of garlic into the sauce and stir. (Well, I accidentally took off another small clove from the bulb so I threw that one in too).<br />
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4. Dice the onion and set aside.<br />
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5. Oil two 14 inch deep dish pizza pans or four 10 inch cake pans with a few glugs of olive oil.<br />
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6. When the dough is doubled in size divide the dough in half (and in half again if you are making four pizzas).<br />
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7. Press the dough into a flat disc and use gravity to help stretch the dough. Let the dough hang (like a steering wheel) until it stretches then turn 2 hours on a clock. Let the dough hang and stretch then turn 2 hours on a clock. Repeat this process as necessary until the dough is more than halfway the size you need.<br />
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8. Add the dough "wheel" to the oiled pan and let it rest. Repeat the process for the other pan(s).<br />
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9. Go back to pizza #1 and using your fingertips gently press from the center out to create a 12 inch circle in a 14 inch pan. Use your judgement if you are using smaller pans (I've never made the smaller versions). I don't go all the way to the edge. I like the crust better this way.<br />
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10. Bake pizza crust #1 at 500 degrees on the second to bottom shelf of oven for 12 minutes. This step is important for the yummy, brown, crunchy crust on the bottom of the pizza. Plus, it par bakes the crust. While this crust is baking finish pressing out pizza crust #2.<br />
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11. Remove the par baked crust #1 and par bake crust #2 on the second to the bottom shelf for 12 minutes. While crust #2 is baking add the toppings to crust #1.<br />
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12. Add half garlic sauce to crust #1.<br />
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13. Pinch and crumble dried oregano with your fingertips while sprinkling over the pizza sauce.<br />
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14. Add half of the sausage.<br />
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15. Top with half of the cheese and half the onions.<br />
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16. When crust number #2 is done par baking shift the rack to the second position from the top. Switch the oven to low broil. Bake pizza number #1 for 8 to 12 minutes until the cheese is melted, lightly brown and bubbly.<br />
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17. Remove the pizza from the pan to a cutting board. Sprinkle the pizza with fresh oregano (or basil) if you have it and slice with a pizza cutter into 8 slices. Make pizza #2 the same way.<br />
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Take note of all the happy smiles and all the yummmmms, and be prepared to share the recipe.<br />
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<br />Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com2tag:blogger.com,1999:blog-2208244917361947443.post-53057900362649857262014-04-28T20:38:00.000-06:002019-09-09T22:38:27.584-06:00Cheeseburger SaladUpdate 9/9/2019: I started this blog in 2009 as an online journal to chronicle my journey and record my favorite recipes. Ten years later I can look back and see how much I’ve learned. As I reduced the amount of processed food in my pantry and freezer, I began preparing more and more meals from scratch. This resulted in a change in tastes, likes, and desires. So much, in fact, that I feel it’s time to launch and entirely new blog! I'm going to keep this blog up and running just in case people have linked or pinned the recipes. Here's a link to <a href="https://nutrivorelife.com/cheeseburger-salad/" target="_blank">this recipe on the new site</a>.<br />
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If you are one of the many people making a low carb recipes a part of their lifestyle then this recipe might come in handy. I don't know about you but it seems whenever I'm trying to cut back on carbs I end up with cravings for some of my favorite "junk" food: pizza, burgers, fries, and fried chicken. The burger craving I can solve. A cheeseburger salad will scratch that itch. Whether you are on South Beach phase 1 or the induction phase of The New Atkins you can make this recipe work for you. This is one of my go-to low carb week night recipes.<br />
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<b>Cheeseburger Salad</b><br />
1 lb of hamburger<br />
4 to 6 cups of lettuce (I used a combination of Romain and Iceberg)<br />
your favorite ranch dressing* (I made <a href="http://foodiejourney.blogspot.com/2014/04/homemade-ranch-dressing-and-dip.html" target="_blank">Homemade Ranch Dressing</a>)<br />
2 oz of sharp cheddar cheese*<br />
red onion<br />
garlic powder<br />
salt<br />
pepper<br />
*use low fat versions for South Beach and regular for The New Atkins.<br />
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1. Form two 8 oz hamburger patties. Season both sides with salt pepper and garlic.<br />
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2. Heat a small amount of oil in a skillet (preferably cast iron for flavored browning). When the oil is shimmering add the burger patties. Make a two finger indent into the center of each patty. This will help counteract the "puffing" of the burger as it cooks. Cook on side one for 5 minutes.<br />
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3. While the burgers are cooking on side one wash and chop the lettuce. Slice a 1/4 inch ring of red onion.<br />
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4. Flip the burgers. Look at the yummy crust!<br />
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5. Add 1 oz of cheese to each burger and add the red onion. Sprinkle the red onion with salt and pepper. Cook the burger "covered" for another five minutes until cheese is melted.<br />
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6. While the burgers are cooking on the second side toss the lettuce with ranch dressing. Divide the lettuce between two plates. Top with more salt and pepper if desired.<br />
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7. After the cheese is melted remove the burgers to drain on a couple of paper towels for a minute. Flip the red onion to cook for another minute on the second side.<br />
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8. Set the burger on the salad and add the onions on top of the burgers.<br />
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You might also enjoy these other versions of cheeseburger salad.<br />
<a href="http://thepioneerwoman.com/cooking/2012/01/cheeseburger-salad/" target="_blank">Pioneer Woman's Cheeseburger Salad</a><br />
<a href="http://www.rachaelray.com/recipe.php?recipe_id=4865" target="_blank">Rachel Ray's Cheeseburger Salad</a>Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com1tag:blogger.com,1999:blog-2208244917361947443.post-59023622099337809472014-04-23T21:03:00.000-06:002014-04-23T22:14:54.026-06:00Homemade Ranch Dressing (and Dip)I love the convenience of bottled salad dressings, but equally important is knowing exactly what all the ingredients are in those type of convenience foods. If I buy salad dressing from a store I prefer to buy the kind that needs to be refrigerated. The ingredient list on those bottles are usually a little easier to understand. I have made the following dressings from scratch: <a href="http://foodiejourney.blogspot.com/2013/07/caesar-salad.html" target="_blank">Caesar dressing</a>, <a href="http://foodiejourney.blogspot.com/2011/03/lemon-vinaigrette.html" target="_blank">lemon vinaigrette</a>, <a href="http://foodiejourney.blogspot.com/2012/07/not-your-ordinary-fruit-salad.html" target="_blank">balsamic vinaigrette</a>, <a href="http://foodiejourney.blogspot.com/2010/04/fajita-salad-with-avocado-cilantro.html" target="_blank">avacado-cilantro dressing</a>, and <a href="http://foodiejourney.blogspot.com/2009/05/steak-nicoise-salad-with-farm-fresh.html" target="_blank">lime-peanut vinaigrette</a>. Recently, I decided that I needed to learn how to make ranch dressing from scratch. Let's face it. When you make things from scratch you usually know what all the ingredients are. After looking at some other recipes online I put the following ingredients together because they sounded good to me. And guess what? I'll make this again and again.<br />
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<b>Homemade Ranch Dressing (and Dip)</b><br />
1 (16 oz) tub of sour cream (I used regular but you can use low fat or no fat, if preferred)<br />
1 garlic clove<br />
1 handful of dill<br />
1 handful of chives<br />
1 handful of flat leaf parsley<br />
1 tablespoon of fresh lemon juice, optional<br />
salt<br />
fresh cracked pepper<br />
buttermilk to taste<br />
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1. Peel one clove of garlic and smash or slice thinly with a knife on a cutting board. Sprinkle the garlic with enough salt to smash with a the tines of a fork and create a paste. Add the garlic paste to a medium sized mixing bowl.<br />
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2. Add the sour cream to the garlic in the mixing bowl.<br />
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3. Mince the dill, finely.<br />
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4. Mince the chives, finely.<br />
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5. Mince the parsley, finely.<br />
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6. Add the fresh herbs to the sour cream mixture.<br />
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7. Squeeze a tablespoon of fresh lemon juice and add to the dressing mixture.<br />
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8. Mix the herbs and sour cream.<br />
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10. Add more salt and fresh cracked pepper to taste. (You could use the mixture as is for a thick ranch dip).<br />
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11. Add buttermilk and stir until you reach the desired consistency for salad dressing or dip.<br />
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12. Use for salad or dip!<br />
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These were the recipes that I studied before creating my recipe. <i>The Pioneer Woman</i> and <i>An Oregon Cottage</i> blogs had the biggest influence on my recipe.<br />
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The Pioneer Woman's <a href="http://thepioneerwoman.com/cooking/2008/06/homemade-ranch-dressing/" target="_blank">Homemade Ranch Dressing</a><br />
HuffPost Taste's <a href="http://www.huffingtonpost.com/2013/08/19/ranch-dressing-recipe_n_3769342.html" target="_blank">The Only Ranch Dressing You Will Ever Need</a><br />
Chow's <a href="http://www.chow.com/recipes/28753-basic-ranch-dressing" target="_blank">Basic Ranch Dressing</a><br />
Simply Recipe's <a href="http://www.simplyrecipes.com/recipes/homemade_buttermilk_ranch_dressing/" target="_blank">Homemade Buttermilk Ranch Dressing</a><br />
An Oregon Cottage's <a href="http://www.anoregoncottage.com/pantry-basic-best-homemade-ranch/" target="_blank">Best Homemade Ranch Dressing & Dip</a><br />
<br />Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com2tag:blogger.com,1999:blog-2208244917361947443.post-45959616729081568952014-04-20T19:50:00.000-06:002014-04-20T22:35:49.991-06:00Breakfast Stuffing (A Casserole with Egg, Sausage, Bread, and Cheese)The last time my mom, dad, and brother came to visit my brother made an amazing breakfast casserole. The first time he had tried it was at a friend's house for brunch. After his first bite he knew he wanted to make if for all of us. When my husband first saw the casserole come out of the oven he said, "mmm, breakfast stuffing." We all had a good laugh because we all know how much he loves <a href="http://foodiejourney.blogspot.com/2010/11/classic-turkey-stuffing.html" target="_blank">stuffing</a>. I've been looking for an excuse to make it again because this dish is most definitely not low carb. After an early morning Easter service we had a special breakfast. I made a "<a href="http://foodiejourney.blogspot.com/2014/04/green-chili-and-cheese-breakfast.html" target="_blank">Green Chile and Cheese Breakfast Casserole</a>" and this "Breakfast Stuffing." The bonus factor is that you can prepare everything the night before and bake in in the morning!<br />
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<b>Breakfast Stuffing (A Casserole with Egg, Sausage, Bread, and Cheese)</b><br />
1 lb ground breakfast sausage<br />
1/2 onion diced (optional)<br />
1 lb loaf of french bread, cut into 1" cubes<br />
1 lb of sharp cheddar cheese, grated or shredded<br />
1 dozen eggs<br />
1 cup of half and half<br />
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1. Break up the sausage into small pieces and cook on medium heat until cooked through. Place the sausage in a bowl off to the side, and from the frying pan drain off all but 1 tablespoon of the fat.<br />
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2. While the sausage is cooking slice the bread into 1 inch cubes.<br />
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3. Saute the onions until soft and lightly golden brown. Mix the cooked onion into the sausage.<br />
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4. Crack open all the the eggs into a large bowl and whisk until blended.<br />
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5. Whisk the half and half into the eggs.<br />
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6. Fold the shredded cheese into the egg mixture.<br />
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7. Add the cooled sausage and onions to the egg mixture.<br />
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8. Place the bread cubes into a buttered 9 x 13 inch baker.<br />
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9. Pour the egg mixture over the bread cubes and make sure everything is mixed well. You don't necessarily want to end up with bread and eggs on the bottom, and the sausage and cheese on top. Instead try to mix all the ingredients evenly -- so it looks like stuffing! You could bake it the same day after the bread is thoroughly moistened, or cover the dish with plastic wrap and refrigerate overnight. Note: the next morning there wasn't any liquid left and some of the bread cubes seemed dry so I added four more eggs and another splash of half and half. I used a very dense and crusty loaf of bread so it needed a little extra moisture.<br />
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10. When you are ready preheat the oven to 350 and bake the casserole for 45 - 60 minutes until completely set -- a knife should come out clean as if you were testing a cake.<br />
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Note: here is the link to the original recipe from my brother's friend. <a href="http://autumnsrecipebox.blogspot.com/2013/07/breakfast-strata.html" target="_blank">Breakfast Strata</a><br />
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<br />Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com0tag:blogger.com,1999:blog-2208244917361947443.post-86750967962785277392014-04-16T20:12:00.000-06:002014-04-20T22:54:57.528-06:00Green Chile and Cheese Breakfast CasseroleWhen my husband and I lived in California we were periodically treated to the offerings of a certain catering company, <a href="http://www.lafarfallacafe.com/" target="_blank">La Farfalla</a>. Over the years I had the privelidge of sampling several of their offerings. One of the many dishes I loved were these egg and cheese squares with green chilies. Now that I live in Colorado and don't have the opportunity to experience La Farfalla's catering as often, I wanted to try to recreate this tasty egg dish at home. I'm not saying this is "the" La Farfalla catering recipe. I'm sure it's not because the texture is different. After doing a search on the internet I do think it's close. Whenever I make this for church pot luck someone asks me for the recipe.<br />
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<b>Green Chile and Cheese Breakfast Casserole</b><br />
6 tablespoons of butter, plus 2 tablespoons to butter the dish (1 stick total)<br />
10 eggs<br />
1/2 cup of flour (you can use gluten free, if desired)<br />
1 teaspoon of baking powder<br />
1/4 teaspoon of salt (I use a bit more since I use unsalted butter)<br />
2 (4 oz.) cans of diced green chilies (or the same amount of homemade "<a href="http://foodiejourney.blogspot.com/2012/12/oven-roasted-green-chiliies.html" target="_blank">Oven Roasted Green Chilies</a>")<br />
1 pint (16 ounces) of cottage cheese<br />
1 lb (16 ounces ) of shredded cheddar, Monterrey Jack or ideally a 50-50 mix of the two<br />
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1. Preheat oven to 400 degrees. Crack 10 eggs into a mixing bowl.<br />
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2. Wisk the eggs and add the flour, baking powder and salt to the eggs.<br />
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3. Gently fold in cottage cheese just until it is incorporated.<br />
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4. Gently stir in the green chilies just until they are incorporated. If you have the time and the inclination I highly recommend making homemade "<a href="http://foodiejourney.blogspot.com/2012/12/oven-roasted-green-chiliies.html" target="_blank">Oven Roasted Green Chilies</a>." If you are in a hurry the canned chilies taste just fine.<br />
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5. Melt the butter and gently stir into the egg mixture.<br />
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6. Add the shredded cheese and gently mix.<br />
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7. Pour the egg mixture into a buttered 9 x 13 inch casserole dish.<br />
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8. Place the casserole in the oven and turn the oven down to 350 degrees. Bake casserole for 35 - 45 minutes or until lightly golden brown on top.<br />
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<b>Note: </b>(In full disclosure there are hundreds of similar posts on the internet so I haven't invented anything new) I don't know who originally came up with this recipe.<br />
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<ul>
<li>You can cut this recipe in half like Rachel Ray does in her <a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/breakfast-brunch-recipes/cheddar-and-chile-egg-casserole" target="_blank">Cheddar and Chile Egg Casserole</a></li>
<li>Taste of Home offers their version in their <a href="http://www.tasteofhome.com/recipes/green-chili-egg-puff" target="_blank">Green Chili Egg Puff Recipe</a></li>
<li><a href="http://parade.condenast.com/31595/nickjonas/nick-jonass-chile-cheese-egg-casserole/" target="_blank">Nick Jonas's version</a> adds mascarpone to this already decadent dish (I might have to try that!)</li>
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<br />Michele Tedrickhttp://www.blogger.com/profile/17407070090616160443noreply@blogger.com2