tag:blogger.com,1999:blog-59360621380753081562024-03-04T21:21:22.635-08:00Mel Makes & BakesMelissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-5936062138075308156.post-66544138843534627592016-05-24T08:26:00.000-07:002016-05-24T08:26:14.092-07:00Buttered Herb NoodlesThis is a super quick and easy pasta side dish that goes with almost anything. If you need a simple starch to round out your meal, this goes great with pork, chicken, fish, you name it.<br />
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Just some great simple flavors at work. </div>
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This recipe is really just a basic starting point. I don't measure anything for this, just sort of eyeball it. It's easy to make larger or smaller amounts, using this as a starting point. I've also used dried parsley instead of fresh, and swapped feta cheese for the parmesan. I'm sure there are quite a lot of great variations that could be made from this!<br />
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Buttered Noodles<br />
From: <a href="http://www.tasteofhome.com/recipes/Buttered-Noodles">Taste of Home</a><br />
Serves: 4 (as a side dish)<br />
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You'll need:<br />
2 1/4 c uncooked egg noodles<br />
2 T butter, melted<br />
2 T grated Parmesan cheese<br />
2 t minced fresh parsley (or about 3/4 t dried)<br />
1/4 t salt<br />
1/4 t garlic powder<br />
1/8 t pepper<br />
1/4 c shredded mozzarella cheese<br />
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Cook the egg noodles according to the package directions.<br />
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While the pasta is boiling, melt your butter and chop the parsley. Drain the pasta and transfer to a serving bowl. Pour in the melted butter and stir to coat.<br />
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Add all the remaining ingredients EXCEPT the mozzarella...<br />
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... and mix well. Finally, grab a small handful of mozzarella....<br />
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... and stir it in and watch it melt.<br />
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Enjoy!<br />
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<br />Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-66494644243571435832016-05-19T13:43:00.001-07:002016-05-19T13:43:50.894-07:00BagelsThis is my new favorite thing.<br />
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Okay, let's be honest: I have a lot of favorite things, and most of them are food (or drink). But making bagels really is one of my favorites.<br />
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They're just plain fun to make. Oh, and the fact that they make your house smell like a bakery?<br />
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Get outta here.<br />
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Why, someone may ask, would a person go through the trouble of making bagels when one could simply buy them at the store? (Besides the fact that it's <i>fun!</i>) Yes, it takes a little time and effort. So here's the rationale (this may sound familiar):<br />
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1. No unpronounceable ingredients, no preservatives. Just real food.<br />
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2. BIG cost savings. Buying 12 bagels at the grocery store can easily run upwards of $6, and forget about bakery-fresh ones. But making them yourself? You can make a dozen for - wait for it - less than $1.<br />
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Yes. I did the math. $1.<br />
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(Cream cheese not included.)<br />
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3. They taste Uh. May. Zing.<br />
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So, in summary, real food that tastes better and costs less. Who would say no to that?<br />
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Bagels<br />
Adapted from <a href="http://naturalchow.com/2015/03/the-best-homemade-bagels-an-announcement/">here</a> and <a href="http://www.chowhound.com/recipes/chow-bagel-11820">here</a><br />
Yield: 8 to 12 bagels<br />
Total time: about 3 hours<br />
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For the dough, you'll need:<br />
1 1/2 c warm water<br />
1 T dry active yeast<br />
1 T brown sugar<br />
2 T honey<br />
2 t salt<br />
4 c flour<br />
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For the water bath, you'll need:<br />
about 1 qt water<br />
2 T brown sugar<br />
1 T sugar<br />
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For topping you'll need:<br />
1 egg white<br />
1 T water<br />
cinnamon sugar, coarse salt, poppy seeds, etc. for optional toppings<br />
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Put the 1 1/2 cups warm water in the bowl of a stand mixer and sprinkle the yeast on top. Let it stand for 2-3 minutes so the yeast can bloom. Next, add the brown sugar, honey, salt, and flour. Using the dough hook attachment, mix on low for a minute or two until well mixed.<br />
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Pause, scrape the sides with a spatula, and then turn the mixer on medium-low and allow it to knead the dough for 10 minutes. The dough will be sticky but smooth and elastic.<br />
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<i>(Note: If you don't have a stand mixer, you can easily do the first phase of the mixing with a sturdy hand mixer on low speed, transfer the dough to a floured surface, and knead it by hand. However... Oy, what a workout!)</i><br />
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Oil (or spray with nonstick cooking spray) a large bowl. Place the dough in the bowl, turning once to coat the dough with oil. Cover with a towel and allow the dough to rise for an hour and a half (90 minutes).<br />
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The dough should double in size.<br />
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Turn the dough out onto a floured surface and divide it into 8 to 12 pieces. Decide what you want to end up with: 12 smallish bagels, 10 medium bagels, or 8 large bagels. Just try to make them all the same size so they'll bake evenly. Form each piece into a ball. I do this by folding all the corners underneath and pinching them together.<br />
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Space the dough balls out on the floured surface (they're going to rise some more) and cover with a towel for about 30 more minutes. These...<br />
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... will now look like this.<br />
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During that time, prepare the water bath by placing the water, sugar, and brown sugar in a large, wide sauté pan, sauce pan, or wok and bring it to a steady simmer.<br />
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During this time, you should also prepare your baking sheets by laying parchment paper on them or lightly greasing them. If you're making 8 bagels, you may be able to crowd them onto one baking sheet, but for any more, spread them out over two sheets. Preheat the oven to 400 degrees.<br />
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When the 30 minutes are up and your water is simmering, it's time to shape bagels. Flour your fingers and then gently poke a hole in the middle of the dough. Without crushing the dough, gently pull the dough outward to stretch the hole to about 1.5-2 inches in diameter.<br />
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Then place it gently in the water bath. (Please don't splash yourself with hot water.) Add another bagel or two to the water bath (whatever will fit in your pan) and simmer for about 2 minutes.<br />
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The bagels should puff up a bit. Flip them over gently (don't splash!) and simmer about 1 more minute.<br />
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Remove the bagels to your prepared baking sheets, and repeat with the rest of you bagels, working in batches.<br />
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Finally, beat together the egg white and water and brush lightly over the bagels. Then sprinkle them with any toppings you wish, like poppy seeds or cinnamon sugar.<br />
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At last: time to bake! If you made 10-12 smaller bagels, bake them for 18-22 minutes; for larger bagels, add 3-4 minutes. If your oven has hot spots, be sure to rotate the pans so you don't burn the bottoms.<br />
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And now that your house smells like a New York bagel shop, I double dare you not to immediately rip into one of these. But seriously, cool them on racks for at least 5 minutes before slicing.<br />
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Store in a sealed container at room temperature for up to a week, or slice, seal in something airtight, and freeze. (None of ours have ever made it to the freezer.)<br />
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The Bug says... "Mmm... Bay-bels!"<br />
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<br />Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-11734848274243405432016-05-10T08:59:00.000-07:002016-05-10T08:59:36.043-07:00Oven-Braised & Grilled BBQ Pork Ribs'Tis the season to fire up the grill. At least, it is where we live, because we've already broken 80 degrees a couple of times. And regardless of what month it is, hot weather calls for cold beer and cooking outdoors.<br />
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And pork.<br />
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Because, well, pork goes with everything, every time.<br />
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Who's up for some melt-in-your-mouth, tender, falling-apart, crispy-BBQ-edges porky goodness?<br />
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Start to finish, these ribs take about 4 hours, but there's only about 25 minutes of actually paying attention to them. If you're not home during the day, these are perfect for a relaxing weekend. Start them early in the afternoon, forget about them for a few hours, and then spend about 20 minutes at dinnertime putting on the finishing touches. How easy is that?<br />
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Oven-Braised BBQ Pork Ribs<br />
Technique taught to me by my friend, Chrissy, and adapted by the Husband and me<br />
Serves: As many or as few as you like<br />
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You'll need:<br />
Country style pork ribs (boneless or bone-in is a matter of preference... I prefer bone-in)<br />
Your favorite barbecue sauce<br />
A grill<br />
A grill top pan designed for grilling fish, veggies, and other delicate or small foods<br />
A basting brush<br />
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About three and a half hours before dinnertime, preheat the oven to 350 degrees. Place your pork ribs into an appropriately sized casserole dish.<br />
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Add water to the dish, until the ribs are at least halfway submerged.<br />
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See the water line?<br />
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Cover the pan with foil and bake at 350 degrees for about 3 hours... during which time, your house will absolutely smell like pork heaven.<br />
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(Since the oven is already on, this is a great day to make some baked or twice-baked potatoes.)<br />
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When the three hours are up, carefully remove the pan from the oven and remove the foil. Get a trash bag for the bones and excess fat and a plate for the ribs, and grab some tongs and get to work.<br />
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First, pull out the bones and any clumps of fat. After three hours braising, the meat <i>literally</i> falls off the bones.<br />
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You'll also notice as you try to grab the meat with the tongs that it will completely fall apart.<br />
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Seriously. Give it a gentle squeeze and see what happens.<br />
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Now, some people like to leave the meat in bigger chunks for easier grilling. However, this is where the grill pan comes in. The Husband and I are in agreement that lots of smaller pieces means you can get more barbecue sauce to adhere to the pork, so that's a win. And with the grill pan, you don't have to worry about tiny pieces falling into your grill and going to waste. SO, decide how much you want to tear up your pork, and collect it on a plate.<br />
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Oh, and I dare you not to sneak bites during this process.<br />
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Helpful hint: <i>PLEASE</i> don't destroy your sink drain by trying to put all that fatty, greasy water down the drain. Even if you have a garbage disposal, that's not a good idea. I put the pan way back in the corner of the counter and let it cool until dinner is over, so that most of the fat solidifies on the top. Then you can skim most of it off, throw it in the trash, and carefully pour the rest down the disposal with LOTS of cold water.<br />
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Back the the pork.<br />
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Turn the grill on high, and get out the barbecue sauce. At our house, Sweet Baby Ray's is the boss, and we buy it by the jug.<br />
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See? I wasn't exaggerating.<br />
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Spread out all the pork on the grill pan and slather it with a generous layer of sauce.<br />
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The Husband usually does this first coat on the kitchen counter with the grill pan resting on a cookie sheet. Then take it outside, lift the grill pan onto the hot grill, and close the grill. Cook on high for about 15 minutes. During that time, flip the pieces of pork over and baste with more sauce 3 or 4 or 4 times. (So we're flipping and basting every 4-5 minutes.) Don't leave your pork on the grill too long; we don't want to dry it out, just get that sauce caramelized on the outside.<br />
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And there it is. Your pile of melt-in-your-mouth, spicy, saucy, smoky, pork.<br />
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Try not to drool.Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-91070625264614973672016-04-28T09:11:00.002-07:002016-04-28T09:11:38.719-07:00Better Than Shake 'N Bake Breaded Pork Chops<div class="separator" style="clear: both; text-align: left;">
Ah, pork. The other white meat. That versatile and flavorful protein. What's better than a classic oven-baked breaded pork chop just like mom used to make, with that bag full of breading from the prepared foods aisle?</div>
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I can tell you what's better: making your <i>OWN</i> breading.</div>
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Once again, making it yourself vs. buying a pre-made mix saves you a bunch of money AND delivers WAY. MORE. FLAVOR. Why pay four times as much for someone else to stir together your flour and spices? Trust me, the flavor here is more than worth the, oh, two extra minutes that it'll take you to prepare it.<br />
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The recipe is for the breading, which can be used on any type of pork chops (thin cut, thick cut, bone-in, boneless, sliced pork loin...) and can be easily scaled up or down to make more or fewer chops.<br />
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Better Than Shake 'N Bake Breaded Pork Chops<br />
From: My mother-in-law, Carol<br />
Makes enough breading for 4-5 thin or boneless pork chops OR 3-4 thick cut or bone-in chops<br />
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You'll need:<br />
1/4 c yellow cornmeal<br />
1/4 c flour<br />
2 t dried sage<br />
1 t salt<br />
1 t sugar<br />
1 t paprika<br />
about 1/4 c milk<br />
(and, of course, pork chops)<br />
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So simple, right?<br />
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First, preheat your oven to 425 degrees. Second, trim any excess fat off your pork chops. Next, measure the cornmeal, flour, sage, salt, sugar, and paprika into a gallon-size plastic bag.<br />
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Hold the top closed and shake to mix.<br />
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Pour your milk into a shallow bowl and set up your breading station: chops, milk, bag of breading mix, and an appropriately sized baking dish that's lightly coated with nonstick cooking spray.<br />
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Taking one pork chop at a time, dip it in the milk, wetting every side...<br />
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... and drop into the bag, and (holding the top of the bag closed) <i>shake, shake, shake!</i><br />
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Pull the chop out, place it on the baking dish, and repeat with the remaining chops.<br />
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Look how perfectly the coating adheres.<br />
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Bake at 425 degrees for about 20-25 minutes. <i>Note:</i> If you use thick-cut, thin-cut, or other abnormally sized chops, please adjust your cooking time.</div>
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(Those black spots? I use bone-in chops so sometimes the bone gets discolored in the oven. Don't worry. I wasn't planning to eat the bone anyway.)<br />
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And there you have it. Better flavor that only costs you about 1-2 more minutes than the store-bought stuff, and saves money in the process.<br />
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I love to serve them with green beans, applesauce, and <a href="http://melmakesandbakes.blogspot.com/2016/02/baking-powder-biscuits.html">baking powder biscuits</a>.<br />
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<br />Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com1tag:blogger.com,1999:blog-5936062138075308156.post-42644129393602157582016-04-26T08:41:00.000-07:002016-04-26T08:41:09.746-07:00Chili-Lime Steak QuesadillasI really, really, really love Mexican food. From chimichangas to quesadillas to burritos and tacos and nachos and margaritas and guacamole and... you get the picture. And as I've mentioned before, I really love <a href="http://melmakesandbakes.blogspot.com/2016/03/chili-rubbed-skirt-steak-with-creamy.html">steak</a>. And I also love saving money. And I am not going to spend $10 per pound for sirloin only to chop it up and throw it in a tortilla. So I devised this recipe to utilize a cheaper cut of steak and keep it nice and tender.<br />
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And, of course, to taste awesome.<br />
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Steak Quesadillas<br />
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For the marinade, you'll need:<br />
You'll need:<br />
1/4 c lime juice<br />
6 garlic cloves, minced<br />
4 t canola oil<br />
1 T chili powder<br />
1 t ground chipotle powder<br />
1 t cumin<br />
1 t salt<br />
1 t pepper<br />
1/2 t onion powder<br />
1.5-2 lb steak, such as blade steak or top round steak<br />
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This method uses three techniques to maximize the tenderness of the meat. First, place the large cut of steak between two layers of wax paper and pound it with a meat tenderizer mallet.<br />
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INSERT ROTATED PICTURE<br />
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Secondly, cut the steak into thin strips <i>against the grain</i>. If you're having trouble finding the grain, gently pull and stretch the steak in different directions. You'll be able to see the muscle tissues running parallel lines. Cut perpendicular to those lines. (Geography refresher, anyone?)<br />
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INSERT TWO ROTATED PICTURES<br />
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Finally, marinate the steak in acid. Like lime juice. Aside from tasting great, the acid in the lime juice helps break down the connective tissue in the meat, making it more tender. So, combine all these amazing flavors in a quart-sized resealable bag...<br />
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... and add the steak. Seal the bag and knead it to spread that marinade around. Put it in the fridge for at least 4 hours, turning once or twice.<br />
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When dinnertime rolls around, heat a skillet over medium heat and drop in the steak, working in batches if necessary, and cook for just a few minutes, stirring occasionally.<br />
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Overcooking the meat will undo all that tenderizing we did earlier, so please, <i>please</i>... don't overcook your steak. Less than five minutes should do it.<br />
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Then simply pile the steak inside a flour tortilla, along with plenty of cheese and any other toppings you like, such as sautéed veggies, cilantro, etc. Heat it in a quesadilla maker or a skillet until the tortilla is golden and the cheese is melted. Serve with beans, rice, sour cream, guacamole, salsa, chips, margaritas...<br />
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<br />Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-34633331058464509302016-04-17T15:09:00.002-07:002016-04-24T20:16:26.467-07:00Roasted Pork Loin with Pan SauceI said a couple of weeks ago that every good meat deserves a good sauce. Well, this recipe goes above and beyond: this is a juicy, tender piece of pork with a great - and I mean <i>GREAT</i> - sauce.<br />
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This would be the reason why.<br />
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This right here is called <i>FLAVOR.</i><br />
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Spend a few minutes around lunch time (or earlier if necessary) throwing together a marinade, and the rest of this dish comes together in about 45 minutes. And if you're having company, making a double recipe won't cost you any extra time (and will probably impress!).<br />
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Roasted Pork Loin with Pan Sauce<br />
Adapted from <a href="http://chefmommy-brandao.blogspot.com/2012/03/pork-tenderloin-with-pan-sauce.html">this blog</a><br />
Serves 3-4<br />
<div>
<br />
For the marinade, you'll need:</div>
<div>
1/4 c olive oil</div>
<div>
3 T soy sauce</div>
<div>
3 T red wine vinegar</div>
<div>
1 1/2 T lemon juice</div>
<div>
1 T Worcestershire sauce</div>
<div>
1 T fresh parsley, chopped</div>
<div>
1 t dry mustard</div>
<div>
black pepper</div>
<div>
2 cloves garlic, minced</div>
<div>
1 1-lb pork tenderloin, silverskin removed<br />
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For the sauce, you'll need:<br />
1/4 c reserved marinade</div>
<div>
1/2 c chicken broth</div>
<div>
1-2 t butter</div>
<div>
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Earlier in the day, combine all marinade ingredients.<br />
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Reserve about 1/4 cup of the marinade and store in fridge. Place the pork in resealable plastic bag with the remaining marinade and marinate in the fridge for at least 3 hours.<br />
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About 45 minutes before dinnertime, preheat the oven to 425 degrees. Heat a dry skillet over medium-high heat and then place the tenderloin in the pan.<br />
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Do NOT pour in the excess marinade; we want to sear the meat, not steam it. Allow the meat to cook, undisturbed, for 2-3 minutes on <i>each</i> side.<br />
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The goal is not to cook the meat all the way through, but rather to create a crust on the outside of the tenderloin that will hold all the juices in the meat while it roasts in the oven.<br />
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When each side is seared, place the tenderloin in a shallow baking dish and roast in the oven for about 25-30 minutes, until the meat reaches 145 degrees. Cover the plan loosely with foil and let the meat rest at least five minutes before slicing.<br />
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Meanwhile, when the pork is almost done in the oven, place the same skillet back on medium heat. Add the chicken broth and use the back side of a spatula to scrape up the browned pieces of pork.<br />
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Add the reserved marinade and bring it to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes until the sauce is reduced by about a third.<br />
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While the sauce is reducing, go ahead and slice that pork. Slightly pink inside = tender and perfect.<br />
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Finally, add a pat or two of butter to the sauce and remove it from the heat.<br />
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Stir in the butter. Pour some of the sauce over the sliced tenderloin and serve additional sauce on the side.<br />
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Seriously. That <i>SAUCE</i>.<br />
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Make sure to serve it with something to soak up that sauce, like crusty bread, roasted potatoes, mashed potatoes, risotto... You get the idea.<br />
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SAUCE!<br />
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Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-65177513200815676492016-04-12T08:56:00.001-07:002016-04-12T08:56:59.138-07:00Mocha Sheet Cake with Cappuccino Buttercream<div class="separator" style="clear: both; text-align: left;">
In case anyone wasn't aware: I love coffee. I mean, I <i style="font-weight: bold;">LOVE</i> it. I drink it day in, day out. Yes, it's partially a minor caffeine addiction... But I just really, really love it. The smell as it brews... the happy sound of the coffee maker... and of course, that delicious flavor. Yep, I love coffee.</div>
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And of course, I love cake. Because who doesn't love cake? </div>
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So when I found a recipe for cake made with coffee - not to be confused with coffee cake, which is a separate, wonderful thing - but actual cake with actual coffee in the batter, I knew I would love it.</div>
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But here's the truly wonderful part: this is a cake that appeals to even non-coffee drinkers. You know, those bizarre people who are in denial about coffee's unmistakable appeal. Like The Husband. He does not like coffee. Never has. And yet, he <i>loves</i> this cake. So, I can reassure all you (strange) non-coffee people out there: This cake is even for you.</div>
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This is a perfect casual dessert for feeding company or taking to a pitch-in... anywhere you're feeding a crowd. Because this is a total crowd-pleaser. (See what I did there?)<br />
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Mocha Sheet Cake with Cappuccino Buttercream<br />
From Country Living magazine, 2009<br />
Makes: 15x10" cake<br />
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For the cake, you'll need:<br />
1 c butter<br />
1 c strong brewed coffee<br />
1/2 c unsweetened cocoa powder<br />
2 c flour<br />
2 c sugar<br />
1/2 t salt<br />
1/2 c sour cream<br />
2 eggs<br />
1 t baking soda<br />
1 t vanilla extract<br />
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For the frosting, you'll need:<br />
5 T butter, softened<br />
1 lb (4 c) powdered sugar<br />
3 T strong brewed coffee, room temperature<br />
1 T milk<br />
1 t vanilla extract<br />
shaved chocolate, chopped semisweet chips, or miniature semisweet chips, for garnish<br />
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We start with two of my favorite activities: softening butter and brewing coffee.<br />
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Set out 2 sticks plus 5 tablespoons, and brew at least a couple cups of coffee (so you can enjoy some too, of course). Set aside 3 tablespoons to cool, measure 1 additional cup, and drink the rest.<br />
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Preheat the oven to 375 degrees. Pour the 1 cup of coffee into a medium saucepan* and add the two sticks of butter (they don't really have to be soft) and the cocoa powder.<br />
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*Use medium or large, and it's best if it does NOT have a nonstick finish, since we're going to use an electric mixer in just a minute.<br />
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Over medium heat, melt the butter and bring the whole mixture to a boil, whisking occasionally.<br />
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Once it's reached a boil and fully mixed, remove from heat and stir in the flour, sugar, and salt.<br />
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Get out your electric mixer and beat the batter on medium speed for about a minute.<br />
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Add the sour cream, baking soda, eggs, and vanilla...<br />
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... and beat on medium for about 1 minute longer. Pour into a 15 x 10 x 1" pan (or similar) that has been lightly sprayed with nonstick cooking spray.<br />
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Bake at 375 degrees for 23-25 minutes, until a toothpick inserted near the middle comes out dry. Allow the cake to cool completely before frosting. <br />
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So, take a break, eat some lunch or something while the remaining butter finishes softening...<br />
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... And now let's make the buttercream.<br />
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Beat the softened 5 tablespoons of butter with an electric mixer on medium speed until it's light and fluffy. Beat in the powdered sugar alternately with the coffee and milk. Beat in the vanilla. You can adjust the consistency by adding 1-2 teaspoons of milk.<br />
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This stuff is RIDICULOUS.<br />
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Spread it all over your cooled cake.<br />
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Garnish with mini chips, shaved chocolate, etc.... some pretty little chocolate crunch on top.<br />
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Ta-da! A coffee-lover's cake that's perfect for coffee drinkers and non-drinkers alike.<br />
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And I'm pretty sure it would go great with a cup of coffee.Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-8050556189692706232016-04-10T18:10:00.003-07:002016-04-10T18:10:43.279-07:00Lemon-Butter Shrimp & LinguineWhen it comes to food, quite often, simpler means better. And that has never been more true.<br />
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I heard something the other day that made me immediately think of this recipe. Renowned restauranteur and Iron Chef Geoffrey Zakarian said, "When you have something simple and it tastes complex, that's when you've won." And this dish is definitely a winner.<br />
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So easy, and <i>so quick</i> - about 25 minutes is a <i>small</i> price to pay for a meal this delightful.<br />
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This is also a great time to learn about <i>mise en place</i>. Literally translated from the French, it means "putting in place" and is pronounced "MEEZ ahn plahs." In the culinary world, it refers to having all your ingredients out, prepped, and ready before you start cooking. Once you start melting the butter, this dish moves FAST, so you'll want to make the salads or garlic bread or side dishes before you start, as well as having your shrimp prepped.<br />
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A word about shrimp: I buy frozen shrimp that are raw, deveined, with tails on. You can certainly devein your own shrimp if you feel so inclined; I prefer to leave the removal of the shrimp's intestinal tract (read: poop) to professionals. I also don't like fighting with the tails on the plate (although they certainly look pretty), so I give each one a quick squeeze to remove the tail after thawing the shrimp. And finally, since we live FAR from an ocean, the shrimp at the seafood counter at the grocery store have already been frozen once to arrive safely in the middle of the continent. And those cost quite a bit more than the ones in the frozen food aisle. So, my recommendation: find a quality brand of raw frozen shrimp, and thaw them by placing them in a colander and running cool water over them for a few minutes. (And then squeeze those tails off, if you like.)<br />
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Now... let's get started.<br />
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Lemon-Butter Shrimp & Linguine<br />
Adapted from <a href="http://damndelicious.net/2014/03/28/shrimp-scampi/">damndelicious.net</a> (One of my favorite blogs! Check it out!)<br />
Serves: 4<br />
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You'll need:<br />
8 oz linguine (or spaghetti)<br />
2 T butter<br />
1 lb medium or large shrimp, thawed and deveined<br />
4 cloves garlic, minced<br />
cayenne pepper, to taste<br />
salt and pepper, to taste<br />
1/4 c white wine*<br />
1/4 c lemon juice<br />
2 T chopped fresh parsley<br />
1/4 c grated Parmesan cheese<br />
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*If you prefer not to cook with wine, chicken broth can be used as a nonalcoholic substitute. If you do choose to use wine, choose a dry white, like Pinot Grigio, Sauvignon Blanc, or Chardonnay, and enjoy a glass with your dinner. Or choose a nice dry rosé like this one that apparently pairs well with seafood.<br />
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If you missed last week's post about <a href="http://melmakesandbakes.blogspot.com/2016/04/penne-in-tomato-cream-sauce-with-pan.html">pasta</a>, I'll include a brief summary on technique here: use a huge pot of water; salt the water copiously; undercook your pasta by a minute or two; drain it very briefly; and then place it directly into the pan of sauce, so it can finish cooking in the sauce and soak up the flavor.<br />
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So, in the context of this recipe: Bring a large pot of water to a full rolling boil. Meanwhile, make sure all your ingredients are at hand, parsley is chopped, Parmesan is grated, etc. Drop the pasta into the boiling, salted water and set the timer for 1-2 minutes LESS than the box recommends. When there's about 6 minutes left on the pasta, start melting the butter in a large sauté pan over medium heat.<br />
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Add the shrimp and garlic and then sprinkle the shrimp with salt, pepper, and a dash or two of cayenne.<br />
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Cook the shrimp for about 1 minute, flip them over, and cook about 1 minute more until they are opaque. I'm serious - if you've never cooked shrimp before, please trust me - they cook shockingly fast. And you really don't want overcooked, rubbery shrimp.<br />
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As soon as they're cooked through, add the wine and lemon juice and bring to a simmer.<br />
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About this time, your pasta should be done boiling. Drain it briefly and then dump it straight into the pan of shrimp, along with most of the parsley.<br />
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Stir to mix everything thoroughly and allow it to simmer for 1-2 minutes in the sauce.<br />
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Serve garnished with the Parmesan and additional parsley.<br />
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Simple, right?Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-46815352803286982172016-04-05T09:10:00.002-07:002016-04-05T09:10:53.041-07:00Chocolate Chip Banana Muffins<div class="separator" style="clear: both; text-align: left;">
You know what's even better than warm, sweet banana bread?</div>
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Muffins!</div>
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Because everything is better when it comes in an adorable single-serving-size wrapper.</div>
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Also, baking banana bread takes about an hour. But muffins? Less than 20 minutes.</div>
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Which is so quick that even I could pull it off in the morning.<br />
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Chocolate Chip Banana Muffins<br />
Adapted from <a href="http://www.landolakes.com/recipe/17373/chocolate-chip-banana-mini-loaves">Land O'Lakes</a> with some help from my sister<br />
Makes 12-18 muffins<br />
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You'll need:<br />
3/4 c brown sugar<br />
1/2 c butter, softened<br />
2 eggs<br />
1/2 t vanilla<br />
2 bananas, smashed<br />
1/2 t salt<br />
1/2 t baking soda<br />
1 1/2 c flour<br />
1 c semisweet chocolate chips OR 1/2 c each semisweet chocolate chips and chopped walnuts<br />
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Preheat the oven to 350 degrees. Cream the brown sugar and butter until well mixed.<br />
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Next, grab a fork and mash those bananas thoroughly.<br />
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Add the smashed bananas, eggs, and vanilla to the butter & sugar and mix on low speed.<br />
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With the mixer still on low, add the salt, then baking soda, and finally the flour, pausing to scrape the sides of the bowl as needed.<br />
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Use a spoon or spatula to stir in your chocolate chips (or chips and nuts).<br />
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Spoon into 12-18 muffin papers (depending on how large you want your muffins).<br />
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Bake at 350 degrees for 18-20 minutes, until an inserted toothpick comes out dry. Unless, of course, it hits one of those gooey melted chips...<br />
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Cool on wire racks for a few minutes.<br />
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Serve with milk or coffee for a warm, sweet, sticky breakfast.<br />
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<br />Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-16582767953155318162016-04-01T10:47:00.000-07:002016-04-11T11:56:26.088-07:00Penne in Tomato Cream Sauce with Pan-Seared Chicken<div class="separator" style="clear: both; color: #333333; font-family: Merriweather; font-size: 16px;">
Ever made a homemade pasta sauce? I hadn't, until I tried this one. It was so much easier than I thought it would be! And the first time I made this dish, the Husband, who is not a very verbally expressive person, stared at me and said, "This is good. Like, restaurant-quality-good."</div>
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That's what I call a win.</div>
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Ready to impress someone? Whip up this sauce in about 20 minutes with pantry staples.</div>
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Penne in Tomato Cream Sauce with Pan-Seared Chicken</div>
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Adapted from: <a href="http://www.kevinandamanda.com/recipes/dinner/grilled-chicken-pasta-in-a-tomato-cream-sauce.html" style="color: #999999; text-decoration: none;">This blog</a></div>
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Serves: 5-6</div>
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You'll need: </div>
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boneless skinless chicken breast (about one fillet per person)</div>
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Montreal steak seasoning</div>
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12 oz penne pasta</div>
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2 T plus 2 t butter, divided</div>
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2 T plus 2 t olive oil, divided</div>
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2 cloves garlic, minced</div>
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1/2 c chicken broth</div>
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1 (8 oz) can tomato sauce (1 c)</div>
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1 c heavy cream</div>
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1/2-1 t EACH salt and pepper</div>
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1 T fresh chopped parsley OR 1 t dried parsley</div>
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6-8 fresh basil leaves, chopped OR 1 t dried basil</div>
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First, put a huge pot of water on to boil. Next, put the 2 tablespoons each of oil and butter into a wide saucepan and heat on medium.</div>
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Add the garlic and sauté for about a minute, stirring often. Be careful not to overheat your oil and burn your garlic! The garlic should be soft and translucent and fragrant, not brown.</div>
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Once the garlic is softened, stir in the chicken broth and bring to a simmer. Allow to reduce by half, stirring occasionally.</div>
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While that's reducing, put your chicken breasts between two pieces of plastic wrap and use the smooth side of a meat mallet to pound them to even thickness. Even thickness = even cooking. Plus, beating it with a mallet makes it nice and tender. Season both sides generously with the Montreal steak seasoning. (That stuff is AWESOME.)</div>
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Now. A word about cooking pasta. That large pot of water should be boiling by now. Before you dump in the pasta, add a GENEROUS amount of salt - at least a tablespoon or two. That salt does not make your pasta taste like salt; it makes is taste more like <i>pasta</i>. Next, dump in the pasta and and take note of the box instructions - and then cook it <i>LESS</i> than the box says by a minute or two. For instance, this box of penne said to cook for 11-12 minutes, so I cooked it for only 10. We want the pasta to be al dente - not quite finished - for a reason. And be sure to stir it once in a while!</div>
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While the pasta boils, it's time to cook the chicken. Melt the 2 teaspoons each of oil and butter in a large skillet over medium heat. Add the chicken and sear for about 5 minutes on each side until it's golden brown and cooked through.</div>
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Remove to a cutting board, cover with a pan lid or foil, and let it rest about 5 minutes before slicing.</div>
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Let's check on the sauce. It should be reduced down to about 1/4 cup by now. Stir in that tomato sauce...</div>
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... and then the cream.</div>
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<span style="background-color: white; color: #333333; font-family: "merriweather"; font-size: 16px;">Add the salt and pepper (I'd start at about 1/2 teaspoon each) and the herbs. Give it a taste and adjust the seasonings as necessary.</span></div>
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The pasta should be done by now. And by "done" I mean al dente, of course. Drain it very briefly...</div>
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... then add it right to the sauce.</div>
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Stir it around so the sauce coats the pasta and then - this is the crucial part - simmer the pasta <i>in the sauce</i> for another minute or two until it's fully cooked.</div>
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This is how you achieve pasta that soaks up and is completely coated by the sauce, rather than the sauce just sliding off the pasta.</div>
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While it's simmering, go ahead and slice up your chicken.</div>
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When the pasta is ready, you can stir in the chicken, or, for a fancier presentation, put the pasta on the plate first and lay the sliced chicken over the top.</div>
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Simple, right? And less than 30 minutes, start to finish, at least once you've done it a couple times. Prepare yourself for the compliments to roll in.<br />
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Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-28451793561783571622016-03-29T08:50:00.000-07:002016-03-29T08:53:29.522-07:00Oven-Barbecued Chicken Thighs<div class="separator" style="clear: both; text-align: left;">
Is there anyone out there who is <i>not</i> a fan of barbecue? I mean, really. Juicy meats smothered in sweet, smoky, spicy sauce is something I could dive into any time, any day of the year. </div>
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And with this easy indoor recipe, you don't have to wait until summer rolls around (or even own a grill). You can achieve that sticky glaze right in the kitchen with a sauce that starts as store-bought, but gets a little extra love.<br />
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Oven-Barbecued Chicken Thighs<br />
Adapted from <a href="http://thepioneerwoman.com/cooking/oven-bbq-chicken/">the Pioneer Woman</a><br />
Serves: 8<br />
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You'll need:<br />
8 chicken thighs, bone in, skin on<br />
olive or vegetable oil<br />
1 1/2 cups barbecue sauce<br />
1/4 c apricot preserves<br />
2 cloves garlic, minced<br />
hot sauce, to taste (I used about 2 teaspoons... I like it spicy.)<br />
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Preheat the oven to 400 degrees. Brush a rimmed baking sheet <i>very</i> lightly with oil, and place the chicken thighs skin-side down on the prepared pan.<br />
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Roast at 400 degrees for 25 minutes.<br />
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While the chicken is roasting, let's make the sauce. Put the purchased BBQ sauce (we love Sweet Baby Ray's) in a small sauce pan, and add the apricot preserves...<br />
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... garlic, and hot sauce.<br />
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Mix thoroughly and bring the sauce to a simmer over medium-low heat. Cook for a few minutes to soften the garlic, then remove from heat.<br />
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After 25 minutes, remove the chicken thighs from the oven. I know... they are not very pretty yet. Rather homely little birds.<br />
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Let's give them a makeover.<br />
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First, brush the exposed sides of the thighs with a generous amount of your BBQ sauce. HINT: Since the chicken may not be fully cooked at this point, dipping your brush in the pot of sauce, brushing the chicken, and putting it back in the pot could cause the sauce to be contaminated. Now, all the sauce that's on the chicken will be cooked, so that's not a concern, but any leftover sauce would have to be thrown out. And who wants to do that? So, take some sauce out of the pan and put it into a second bowl. Brush your chicken from <i>that</i> bowl, refilling as needed. That way, anything left in the pot can be safely stored in the fridge for another use. Hooray for not wasting delicious things.<br />
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Picking up where we left off: Brush the bottoms of the chicken thighs.<br />
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Then, using a thin spatula, gently flip over all the thighs, being careful not to rip the skin. This is why we oiled the pan!<br />
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Now brush the tops with that sauce.<br />
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Starting to get prettier. Return the pan to the oven and roast for 7 more minutes. Then pull them out and brush on another generous layer of sauce.<br />
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Roast for 7 more minutes. Remove from the oven and turn the heat up to 425 degrees while you slather them with <i>another</i> layer of sauce.<br />
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So beautiful. Roast for 5 more minutes at 425 degrees.<br />
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And... <i>GORGEOUS.</i><br />
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Serve with any and all country-cooking staples, like roasted veggies, cole slaw, cornbread, pasta salad, knives, forks, and possibly bibs.Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-57015291314701087652016-03-26T17:25:00.002-07:002016-03-26T17:26:31.095-07:00Cut-Out Cookies<div class="separator" style="clear: both; text-align: left;">
Every family has its iconic recipes. Grandma's lasagna, Great Grandma's noodles & gravy, whatever the case may be: they become part of a family legacy, handed down to new generations, wrapped up in years' worth of wonderful memories. For me, this is one of those recipes. It was a true rite of passage for me when I could make sugar cookies just like my mom. This is another cookie that she always made at Christmastime, and every year, it just doesn't feel like December until I've had some homemade fudge and a sugar cookie. Year after year, my sisters and I got to help with rolling out the dough, cutting out the cookies with the cookie cutters, and decorating enough sugar cookies to feed the neighborhood. My mom, shuffling cookie sheets in and out of the oven. My sisters and I, arguing over the placement of the cookie cutters and sneaking bites of dough when my mom wasn't looking. (My dad, watching basketball.) And it's not just a matter of nostalgia; these are the best sugar cookies in existence. They are light, soft, and fluffy. And depending on what cookie cutters you own, there's absolutely no reason to wait until Christmas to make some. Case in point: I adore making these for Easter.</div>
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Delicious, bright, and festive. Simple and fun to make.</div>
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Sugar Cookies<br />
From: My mom's sister's husband's mom... so, my aunt's mother-in-law, Mom Meyers<br />
Yield: 80-100 cookies. This is not an exaggeration! Pictures above are of a half-recipe and there were 47 cookies. This is dependent on (a) the size of your cookie cutters and (b) how much dough never makes it to the oven...<br />
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You'll need:<br />
2 c sugar<br />
1 c shortening<br />
2 eggs<br />
1 c milk<br />
1 tsp vanillla<br />
1 t salt<br />
1 t baking powder<br />
1 t baking soda<br />
5 c flour, plus LOTS more for rolling out the dough<br />
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Preheat the oven to 350 degrees. Cream the shortening and sugar.<br />
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It always makes me think of snow.<br />
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Beat in the eggs, milk, and vanilla.<br />
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Gradually add in all the dry ingredients, adding more flour if needed.<br />
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I usually end up adding more flour - at least half a cup more for a full recipe. It's one of those "you know when it looks and feels right" things. The dough should be stiff but sticky. Err on the side of not adding enough flour; you can always add more, and plenty more will get mixed in as you roll out the dough.<br />
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Put a big hunk of the dough (about 1/4 recipe) on a VERY WELL FLOURED surface.<br />
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Flour the top of the dough and your rolling pin, and gently roll it out to about 1/4" thickness or slightly thinner, always working outward from the center of the dough.<br />
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You'll know if you didn't add enough flour, because your dough will stick to everything. Flour your cookie cutters if you're using metal, and start cutting cookies. Use the dough as efficiently as possible, because every time you collect the scraps and roll them out again, you're adding more and more flour, and you can only do that so many times before the texture gets funny.<br />
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Put your cookies on an ungreased cookie sheet and bake one sheet at a time. How long you bake them is entirely dependent on the thickness and the size. If you have a mixture of small and large cookie cutters, put all large or all small on one cookie sheet and adjust your baking time. I rolled the dough to about 3/16"and used fairly large cookie cutters, and my cookies were done in 6 minutes. You'll know they're done when they look like this:<br />
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The tops are completely dry and the bottom edges are just turning golden brown. Doesn't that just make your mouth water? Don't over-bake them! The best part about these cookies is how soft they are; drying them out in the oven would be a crime. Remove them immediately to wire racks to cool.<br />
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Collect up all your scraps - and - EAT A BITE OF THE DOUGH. My mom would be scolding you about the dangers of eating raw cookie dough and food poisoning. However, I, who have never had food poisoning, have no qualms at all about telling you to eat some. This is the best raw cookie dough I've ever had, including chocolate chip. I usually end up dancing around my kitchen because it is <i>just that good</i>. But where were we?<br />
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Collect up all your scraps, grab another hunk of dough, smash them together with your hands, re-flour EVERYTHING, and do it all over again. Yes, it's a bit time-consuming, but if you're good at multi-tasking you can be filling one cookie sheet while the other is baking. Or - even better - you make these with your spouse, friends, or children, and split up the jobs. Roll up the scraps and cut, roll up the scraps and cut, roll up the scraps and cut, until you can't get any more cookies out of it.<br />
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Eat the rest of the dough.<br />
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When everything is baked and cooled, it's time to decorate. Some sugar cookies are loaded up with thick, heavy icing. However, all we ever put on these is a very, very simple glaze: powdered (confectioner's) sugar, water, and food coloring. (And sprinkles, just for fun.) If you have worked with powdered sugar before, you'll notice that it doesn't take much liquid to soak up about a cup of powdered sugar, so when you're mixing your icing, add the water - literally - a few drops at a time, or else you'll find yourself adding another cup of sugar to the bowl. (I do it every time.) Make it just stiff enough that it doesn't run off the cookies, and go to town.<br />
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Let the icing harden for a few hours before you pack them up. Put wax paper between the layers. These cookies stay soft and fresh for a very long time, which is a good thing since there will be so many. </div>
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These are fun to cut out, fun to decorate, and even more fun to eat. I'm now teaching my own daughters how to ideally place cookie cutters and making sure they don't eat <i>too </i>much of the dough. I hope this recipe is something special for your family. And have a wonderful, happy, blessed Easter!</div>
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Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-36982174538129048432016-03-24T08:15:00.001-07:002016-03-24T08:15:37.678-07:00Roasted Butternut Squash & Bacon Soup<div class="separator" style="clear: both; text-align: left;">
Hi, I'm Melissa, and I have an addiction.</div>
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I'm addicted to roasting things.</div>
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It's true. I've spent the entire fall and winter playing "What can I roast next?" Because it is solid fact that every vegetable tastes better when it's tossed with the tiniest amount of oil, seasoned, and caramelized by roasting on high heat in the oven. Also works for meats and some fruits.</div>
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One of my other passions? Great soups. Especially the thick, hearty kind.</div>
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So when I saw a recipe for roasted butternut squash soup, it certainly caught my attention. </div>
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And then... bacon.</div>
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Blended right into the soup. Smoky, bacony flavor in every bite. Because... bacon.</div>
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This is not a soup that requires 47 ingredients or multiple cooking techniques or even a lot of time. This is simplicity at its best.<br />
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These simple flavors, roasted and caramelized. It's irresistible, even if it's not strictly "soup weather." Which is good, since it is <i>unseasonably</i> warm for March. No matter. It's always time for bacon.<br />
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Roasted Butternut Squash and Bacon Soup</div>
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Adapted from <a href="http://damndelicious.net/2014/12/10/roasted-butternut-squash-bacon-soup/">damndelicious.net</a></div>
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Serves: 6</div>
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You'll need:</div>
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3 lb (roughly) of butternut squash </div>
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1 onion</div>
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1 apple</div>
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4 strips of bacon</div>
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2 cloves of garlic</div>
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1/2 t dried thyme</div>
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salt & pepper</div>
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2 T olive oil</div>
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2 1/2 c chicken broth</div>
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Preheat the oven to 400 degrees while you prep your produce. Peel the squash, slice it, and cut into roughly 1-inch chunks.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6J1UqKRLR3WFbW815QVIw0Mqo3HxohyphenhyphenoR2rFPWJpo_AF4FAkoWYwqTAMcfybW8pJ462OpcKF-AMA0WAvaV3q0bul-p809Q0Qrnx81Ey7v5q2vy6CvPTPU1txtJcOOfsdb-X_r5Yy855s/s1600/IMG_2666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6J1UqKRLR3WFbW815QVIw0Mqo3HxohyphenhyphenoR2rFPWJpo_AF4FAkoWYwqTAMcfybW8pJ462OpcKF-AMA0WAvaV3q0bul-p809Q0Qrnx81Ey7v5q2vy6CvPTPU1txtJcOOfsdb-X_r5Yy855s/s640/IMG_2666.jpg" width="640" /></a></div>
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If you're unfamiliar with butternut squash, you'll soon notice that the bulbous end has a mostly hollow interior with seeds and that goopy membrane stuff, similar to what you find in a pumpkin. Just like when you're making a jack-o-lantern, grab a spoon and scrape that stuff out.<br />
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Finish chopping the squash. Next, peel and core your apple, and cut into chunks of equal size to your squash.<br />
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Peel and roughly chop the onion. It is perfectly great if the layers stick together in a clump; individual pieces of onion would likely burn in the oven, so keeping these sections intact is actually helpful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLQd5lngTxkN_87Q6iCxqhW27-1TVhpfg08zNI6KBNI5jxyNbQgav2lbTq74sZCx7gMh8naaCnE8QzYDvYU5ePs-BMqCFowETUz-WbYi2GPY8KZTzz5DP0o7FMk7WgSG-kt3voav7gB8/s1600/IMG_2670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLQd5lngTxkN_87Q6iCxqhW27-1TVhpfg08zNI6KBNI5jxyNbQgav2lbTq74sZCx7gMh8naaCnE8QzYDvYU5ePs-BMqCFowETUz-WbYi2GPY8KZTzz5DP0o7FMk7WgSG-kt3voav7gB8/s640/IMG_2670.jpg" width="640" /></a></div>
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Finally, chop the raw bacon. I cut each strip into about 8 pieces. Don't dice it too finely, or it'll burn before the squash is cooked through.<br />
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Finally, mince your cloves of garlic, add the thyme, and salt and pepper to taste.<br />
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Drizzle the oil over everything and use your hands to mix thoroughly, making sure that everything is very lightly coated. Spread the mixture out in a single layer on two cookie sheets.<br />
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Roast everything for 25-30 minutes at 400 degrees, flipping with a spatula halfway through. Stab a few pieces of squash with a fork; if they're all soft, you're done.<br />
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Allow all that roasted deliciousness to cool for a few minutes, then transfer to the pitcher of a blender and add the chicken broth.<br />
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If you've got a big, powerful blender, you should be able to do the whole thing at once; if you have a smaller blender, start with half the roasted food and half the chicken broth and work in batches.<br />
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Puree everything until smooth.<br />
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Taste your soup and add salt and pepper, if necessary. You can also add more chicken broth to adjust the consistency. I like my soup very thick.<br />
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If you're eating the soup immediately, transfer to a saucepan to reheat.<br />
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Then serve up bowls of smoky, roasted fall flavor. (No matter what season it is.)<br />
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The original blogger recommends garnishing the soup with additional crisped and crumbled strips of bacon, as well as goat cheese and chives. Chopped up ham is great, because pork always calls for more pork. But my personal favorite? Feta cheese melting right into the soup.<br />
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<br />Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-84569111889249564182016-03-20T10:52:00.001-07:002016-04-11T12:00:26.245-07:00Buttercream Icing<div class="separator" style="clear: both; text-align: left;">
This is the follow-up recipe to last week's <a href="http://melmakesandbakes.blogspot.com/2016/03/chocolate-buttercream-icing.html">chocolate buttercream icing</a>. More real food, brought to you by a half-dozen ingredients and whipped together in about three minutes. </div>
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This is no-fail, works-every-time, perfect-for-dying-and-frosting, eat-by-the-spoonful, real buttercream. </div>
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You can dye the white frosting with traditional liquid drops to achieve beautiful pastel colors...<br />
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... or buy the food coloring gels for those intense primary colors.</div>
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Buttercream Decorating Icing</div>
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From: My mother-in-law, Carol</div>
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Makes: 3 c. (which is plenty to ice and decorate an entire cake. Carol also says that half a recipe will ice 24 cupcakes.)</div>
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You'll need:</div>
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1/2 c butter, softened</div>
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1/2 c shortening</div>
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1 t vanilla</div>
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1/8 t salt</div>
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1 lb (4 c) confectioner's (powdered) sugar</div>
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3 T milk</div>
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Cream the butter and shortening: beat them together on medium speed until well combined and fluffy. Add the vanilla and salt. Beat in the powdered sugar and milk and beat at high speed until the icing is light and fluffy.</div>
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And <i>ta-da</i>. Better living through real food. Now go eat your cake.</div>
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Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-66579952391834567762016-03-18T10:29:00.000-07:002016-03-18T10:29:18.469-07:00Oven Steak Fries<div class="separator" style="clear: both; text-align: left;">
The word of the day: balance.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PpYtnHUrrLfF86Q64MAb1GQbhjkKgIrdiyndpIMTXIryqCTTJNWc2NVOOvlqs7dza_P-Zyq5U49NLIa3S4tGF8XIc2L7AlC1_Hsv37bynguBBtxY-CQt91ZXehrIagX9R7ovJxwMmlg/s1600/IMG_2653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PpYtnHUrrLfF86Q64MAb1GQbhjkKgIrdiyndpIMTXIryqCTTJNWc2NVOOvlqs7dza_P-Zyq5U49NLIa3S4tGF8XIc2L7AlC1_Hsv37bynguBBtxY-CQt91ZXehrIagX9R7ovJxwMmlg/s640/IMG_2653.jpg" width="640" /></a></div>
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That is to say, the balance between using <i>just enough</i> fat on your potatoes that they're satisfying like traditional french fries, without the mess and hassle (and fat content) of deep-frying.<br />
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I have made some other oven-baked wedge fries in the past that were very "light," using only a little cooking spray and seasoning, and guess what? They tasted "light." Not satisfying.<br />
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These beauties are basically just roasted potatoes, but when they're cut like steak fries, and seasoned like steak fries, and taste like steak fries...<br />
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I'd call that the perfect balance.<br />
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A little butter, a little oil. No deep frying. Just satisfying French fry flavor. Enjoy.<br />
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Bonus: They cook for less than 30 minutes... pretty fast for a potato dish!<br />
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Seasoned Oven Fries<br />
From: <a href="http://www.tasteofhome.com/recipes/Seasoned-Oven-Fries">Simple & Delicious Magazine</a><br />
Serves: 4-6<br />
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You'll need:<br />
6 medium baking potatoes (or more smaller ones)<br />
2 T butter, melted<br />
2 T canola or vegetable oil<br />
1-2 t seasoned salt (I use Lawry's)<br />
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Preheat your oven to 450 degrees.<br />
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Cut each potato lengthwise in half, and then cut each half into 6-8 steak fries, about 1/4" thick.<br />
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Throw them all in a large bowl. Pour the melted butter and oil over the potatoes....</div>
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... and add the seasoned salt.</div>
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As with any type of roasted veggies, I like to use my hands to stir them up and make sure every piece is lightly coated. Then spread out your fries in a single layer on a cookie sheet or two. If your pans don't have a good nonstick finish, you may want to lightly grease them.</div>
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Bake for 12-14 minutes, until the bottom sides are just starting to get brown, and flip all the fries.</div>
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Bake for 10-12 minutes more, until they're all brown and crispy. Top with more seasoned salt, if you like, and serve with plenty of ketchup.</div>
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Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-54689163932318966852016-03-16T14:05:00.000-07:002016-03-20T10:49:59.068-07:00Buffalo Chicken BitesBuffalo chicken (or anything else drenched in hot sauce) is one of my favorite food groups. When we lived out in Oklahoma, we frequented (and I mean FREQUENT) an AMAZING wing place that just happened to be about 35 paces from our church. And then... we moved. And have been unable to find a suitable wing joint. So, I have been forced to find a way to make boneless "wings" at home.<br />
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And I am not above deep-frying to get there.<br />
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Say hello to some saucy, spicy bites of goodness. This recipe is not for the faint-hearted (or weak-stomached, or particularly health-conscious). This will set your mouth almost on fire (think half a cup of hot sauce and a whole lot of cayenne pepper). But it's not spicy just for the sake of destroying tastebuds; this is both spicy and delicious. Works great as an appetizer for a party or game day or as an entree. This recipe is also easy to halve or double.<br />
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Buffalo Chicken Bites (aka Boneless "Wings")<br />
Adapted from a blog that no longer exists.<br />
Serves: 4 as an entree, 6-8 for appetizers<br />
<br />
You'll need:<br />
1/3 c flour<br />
2 t salt<br />
2 t cayenne pepper (yup)<br />
1/2 t ground black pepper<br />
4 trimmed boneless skinless chicken breasts<br />
oil for frying (dependent on the size of your pan, about 1 cup)<br />
4 T butter<br />
1/2 c hot sauce<br />
<br />
It is important that you use actual hot sauce for this recipe, not Buffalo sauce, not Tabasco: actual cayenne pepper sauce. In my opinion, this is the only kind worth buying: Frank's Red Hot Original. I wish they sold this stuff in larger bottles. Like by the half-gallon.<br />
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Heat about 1" of oil over medium-low heat in a large pan. I use my 12" sauté pan. Start heating the oil before you do anything else. If you do it correctly on a low heat setting (I use 3.5 out of 10 on my burner settings), it is going to take a while to heat. If you forget, you might be tempted to turn the heat up too high to heat the oil faster. The problem with that method is that oil goes from hot to burnt in about half a second, and anything you fry in burnt oil will just taste like burnt oil, no matter how good your seasoning is. And, please, please, please, BE CAREFUL when heating oil. I have a friend (who shall remain nameless) who had the fire department in her kitchen after she attempted to fry onion rings. So. Get the oil on, low and slow, and keep an eye on it.<br />
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In a shallow bowl, mix together the flour, salt, cayenne, and black pepper.<br />
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So much flavor, and we haven't even gotten to the hot sauce yet.<br />
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Cut up your chicken. I cut each chicken breast into 10-12 pieces. I like each piece to be about two bites. Try to cut them all the same: equal size = equal cooking time. Meaning, you don't risk the little ones getting overcooked or the big ones getting undercooked.<br />
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When the oil is ready... wait, how do you know when the oil is ready? Take one piece of chicken and press it into the breading mixture on all sides. Slowly begin to lower it into the oil. The oil should immediately begin to sizzle. If nothing happens immediately, your oil isn't hot enough. Take that piece out and wait a few more minutes OR turn it up about half a notch. If it begins to bubble and nearly explode, your oil is too hot, and you need to let it cool ASAP before it burns.<br />
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So once you've determined the oil is ready, press the chicken into the breading mixture one piece at a time to coat...<br />
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... and lower them carefully into the oil.<br />
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Fry about 3-4 minutes on that side.<br />
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Meanwhile, begin to melt the butter in a saucepan over medium heat.<br />
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Flip the chicken CAREFULLY with some tongs and fry 3-4 minutes more. If you're concerned about doneness, you can always pull out one of the bigger pieces and cut it open.<br />
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(Repeat in batches as necessary until all the chicken is done.)<br />
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Drain the chicken on paper towels and TURN OFF THE BURNER.<br />
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Your butter is probably melted by now. Pour in the hot sauce and whisk over heat until they're combined.<br />
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Now, the original recipe says to put the chicken in a bowl and toss with the sauce to coat. However, I'm not a huge fan of making extra dishes. Plus, the Husband reminded me how they coated the "wings" at our favorite place back in OK. So, here's my technique: Remove the sauce from heat, add all the pieces...<br />
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... put the lid on, and, carefully holding that lid on, shake it - shake it - shake it!</div>
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Voila. Nicely coated "wings."<br />
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Wait until your oil has cooled, then use a funnel to put it in something that seals tightly (like an empty spaghetti sauce jar) and throw it away.<br />
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In the meantime, serve up those Buffalo bites with some ranch dressing and/or blue cheese, carrots and/or celery, and a cold beverage. I like to serve ours with <a href="http://melmakesandbakes.blogspot.com/2016/03/oven-steak-fries.html">oven fries</a>.<br />
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Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-69802160384675687592016-03-15T10:37:00.000-07:002016-04-11T12:02:37.905-07:00Baked Macaroni & Cheese<br />
Recipes for macaroni and cheese are like moms: Almost everybody has one, they're all a little different, and they're almost all pretty great. I don't think I've ever had a bite of macaroni and thought, "Gosh, that's <i>terrible</i>." It's hard to irrevocably mess up pasta and gooey cheese. So I am making no claims that this recipe is the best macaroni in the world, that it will change your life, make you a better person, or get you a girlfriend. But here's what it will do: disappear. Because it is ooey-gooey baked cheesy wonderfulness. And who doesn't want that?<br />
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This particular macaroni recipe uses both Velveeta and cheddar cheeses, and a combination of boiling and baking. The secret ingredient? Wait for it - <i>mayonnaise</i>. "Wait, what?" Just give it a shot. The Husband does NOT. LIKE. MAYONNAISE. And he <i>loves</i> this macaroni & cheese. It does not takes like mayo. It just tastes like awesomeness.</div>
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<div>
Macaroni & Cheese </div>
<div>
Adapted from Great Grandma Esther</div>
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Serves: 2-3 (depending how aggressive your macaroni eaters are)</div>
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You'll need:</div>
<div>
3/4 c uncooked elbow macaroni noodles</div>
<div>
2 T mayonnaise (or Miracle Whip)</div>
<div>
4 oz Velveeta (regular or low-fat), sliced thickly</div>
<div>
1/4 c grated sharp or extra-sharp cheddar cheese</div>
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Boil the pasta according to the package directions and drain.</div>
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Transfer to a baking dish and stir in the mayo, until all the noodles are lightly coated.</div>
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Layer the slices of Velveeta over the noodles.</div>
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Microwave for 1 -2 minutes until the Velveeta is hot and starting to melt.</div>
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Stir it into the hot noodles. Mmm. I love that gooey, slurpy sound of cheesy pasta being stirred.</div>
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Sprinkle your grated cheese over the top.</div>
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Fun note: You can start making this early in the day, stop at this point, put the dish in the fridge, and then bake it later on. Whenever it's close to mealtime...</div>
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Cover your dish with a glass lid or foil and bake at 325 degrees for about 20-25 minutes, if you just made it, or 30-40 minutes if it was refrigerated. </div>
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You know it's done when the edges just start to turn brown. That is my favorite part. </div>
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When the family finishes dinner, clears their plates, and leaves the kitchen, you can find me scraping those browned bits of cheese up and feasting on them. <i>Ssshh. They think I'm doing the dishes.</i> </div>
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And that's that. Easy cheesy macaroni.</div>
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For more fun, try topping it with hot sauce or shredded BBQ chicken. </div>
Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-61083011337526042032016-03-14T08:26:00.002-07:002016-03-14T08:26:24.982-07:00Peanut Butter Cup Pie<br />
Happy Pi Day!<br />
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Pi Day is a holiday of epic proportion in the Husband's office, with each employee contributing to the festivities. But it doesn't matter what kind of pie those other people made. This year, mine takes the cake. (Pie?)</div>
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There is is. A peanut butter pi masterpiece.</div>
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And beneath the shiny chocolate exterior? Creamy peanut butter filling and Oreo crust. Ready to dive in?</div>
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Peanut Butter Cup Pie</div>
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Adapted from Kraft magazine</div>
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Makes: One 9" pie</div>
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You'll need:</div>
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1 (8 oz) package of cream cheese, softened</div>
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1/2 c + 1 T peanut butter, divided</div>
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1 c milk</div>
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1 (3.4 oz) package instant vanilla pudding</div>
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2 1/2 c thawed Cool Whip, divided</div>
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3 oz semisweet baking chocolate</div>
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1 oreo pie crust</div>
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Yes. I cheated. I used a pre-made crust. I don't feel great about it, but it is what it is. Let's move on.</div>
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Beat your soft cream cheese and 1/2 cup of the peanut butter until well blended. Add the pudding mix...</div>
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... and the milk. Beat on slow for a few seconds to incorporate the liquid, then beat on high for about two minutes. (Don't go directly to "high" unless you want to wear some peanut butter. Although the Husband did say that I smell good.)</div>
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Gently fold in 1 cup of the Cool Whip.</div>
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Turn the filling into the pre-made crust...</div>
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... and spread it smooth.</div>
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I forgot to take a picture. Use your imagination.</div>
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Put it in the fridge to start chilling. </div>
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In a small bowl, place the baking chocolate and remaining 1 1/2 cups of Cool Whip, and put it in the microwave.</div>
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<i>What?! </i></div>
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Yes. I know this seems weird. Especially since the Cool Whip label literally says "DO NOT MICROWAVE." The first time I made this was a bit of a trust exercise. Just hang with me for a minute.</div>
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Microwave it for 1 minute. It will now look like this.</div>
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Appealling, right? The Cool Whip collapses into a puddle. But start stirring...</div>
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... and it becomes a smooth, chocolate gel. Microwave an additional 15-30 seconds if you still have lumps of chocolate, and stir til smooth. Let it cool for a couple of minutes, and as soon as it's no longer hot, pour/spread it over your pie.</div>
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Glistening chocolate. Aaaah. And we're not even done yet.</div>
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Put that last spoonful of peanut butter into a microwave-safe bowl and microwave for 30 seconds. Use a spoon to drizzle it artistically over your pie, OR spoon it into a piping bag and decorate.</div>
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Easy as pi. Refrigerate for at least 4 hours before serving so the filling is nice and stiff. </div>
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Have a wonderful Pi Day!</div>
Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-62993758987157137342016-03-13T13:13:00.000-07:002016-03-20T10:53:20.172-07:00Chocolate Buttercream IcingIn case my position wasn't clear, I'm a big fan of <i>real</i> food. I'm not adamant to the point of madness. I'm not on a crusade against processed foods. I still love Cheetos and Diet Mountain Dew. But I do believe that making as much of your food as you can from real ingredients (1) is better for you and (2) just plain tastes better. One of the best examples? Buttercream frosting.<br />
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Now. I'm not trying to brag, because I didn't come up with this recipe myself. But I have only tasted frosting better than mine a <i>few</i> times in my life. I'm perfectly serious. That stuff on the grocery-store-bakery cake and in the jar on the shelf on the baking aisle <i>simply cannot compare</i> to real, homemade buttercream. For every birthday cake, I get rave reviews and people wanting to know my secret. There's no secret. Just real food.<br />
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That stuff in the jar? It contains preservatives, artificial flavors, and some stuff I can't even pronounce. This recipe? Five ingredients. And about five minutes. </div>
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Real food. And seriously the best buttercream you've ever had.</div>
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(Also... I love decorating cakes.) :)<br />
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Chocolate Buttercream Icing<br />
From: Hershey (I believe the recipe was, at one time, printed on the baking cocoa label)<br />
Makes: 3 cups (enough to generously frost a 9 x 13" cake OR two 8" or 9" round cakes)<br />
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You'll need:<br />
6 T SOFT butter*<br />
Cocoa: 1/3 c for light flavor<br />
1/2 c for medium flavor (this is what I usually use)<br />
3/4 c for dark flavor<br />
2 2/3 c powdered sugar<br />
1/3 c milk<br />
1 t vanilla<br />
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*Softening the butter ahead of time is key. If your butter is melted, the texture will be off, and if your butter is cold, you'll get lumps of butter in your icing. Just set your butter on the counter for a few hours before you start.<br />
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Beat the butter on medium speed until fluffy.<br />
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Beat in the cocoa and powdered sugar alternately with milk, using only as much milk as necessary to get a nice spreading consistency. (I typically use all the milk because soft icing spreads easier.) Make a powdered sugar mess on your counter and on the dog who's lurking at your feet. Blend in vanilla.<br />
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Lick beaters. And spoon. And another spoon. And bowl.<br />
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Use a silicone or metal spatula to spread icing onto your cake, cupcakes, or a graham cracker. (Try it!) Freeze your leftovers for another day. (That is, if you <i>have</i> any left over.) And for more fun with real food, check out my <a href="http://melmakesandbakes.blogspot.com/2016/03/buttercream-icing.html">original buttercream icing recipe</a>.<br />
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Enjoy!Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-18972536648296088272016-03-10T17:58:00.000-08:002016-03-10T17:58:15.932-08:00Apple CrispLike most of you, I have a repertoire of desserts that can be whipped up at a moment's notice with pantry staples that are always on hand. When you have unexpected company or just a sudden sweet-tooth craving at 8:00 pm, you mentally run through the list: What can I make with what I have? This recipe has been on that list for years and never disappoints. As a person who is deeply devoted to chocolate, I have to say that this is one of the most satisfying non-chocolate desserts I can imagine.<br />
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Gooey, baked apples topped with a sweet, spiced crunch? What could be better? Except, perhaps...<br />
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... topping it with freshly whipped cream?<br />
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Be still my heart.<br />
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Note: this recipe is super easy to cut in half, making a small pan just for you and your special someone.<br />
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Apple Crisp<br />
Adapted from the Betty Crocker Cookbook<br />
Serves: 4-6<br />
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You'll need:<br />
4 medium apples (I've used Golden Delicious, Gala, Granny Smith...)<br />
2/3 c packed brown sugar<br />
1/2 c flour<br />
1/2 c quick-cooking or old-fashioned oats<br />
1/3 c butter, softened<br />
1 t ground cinnamon<br />
1/2 t ground nutmeg<br />
Heavy (whipping) cream and powdered sugar OR vanilla ice cream, for topping<br />
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Preheat the oven to 375 degrees, and grease the bottom and sides of an 8 x 8" pan with shortening or non-stick cooking spray. (For half recipe, use a smaller pan.) While the oven is preheating, peel and thinly slice your apples.<br />
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Spread them evenly in the prepared pan.<br />
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In a separate bowl, combine the brown sugar, flour, oats, butter, and spices.<br />
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I don't use a pastry blender, just a mixture of stirring and mashing with a spoon to achieve this:<br />
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Spoon the topping over the apples.<br />
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Bake uncovered for about 30 minutes, until the topping is browned and the apples are fork-tender.<br />
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While this is cooling for just a few minutes, grab your heavy cream and a little powdered sugar (I use only a tiny amount; the apple crisp is plenty sweet) and throw it in your stand mixer. Crank it up to high for a minute or two until you have stiff peaks. Divide the apple crisp into your bowls...<br />
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... and top generously with whipped cream (or ice cream) while still hot... and watch it melt.<br />
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<br />Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-39566659664360513422016-03-09T11:52:00.000-08:002016-03-09T11:55:35.935-08:00Chili-Rubbed Skirt Steak with Creamy Chili SauceMan, I love steak.<br />
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Who doesn't love a great, flavorful piece of beef? But due to the fact that steak is about five times more expensive than chicken or pork, we don't eat it much. Steak on the grill is usually reserved for special occasions, like birthdays and anniversaries (or buying a new grill). But I've been educating myself lately on various cuts of steak that are far less expensive than sirloin, like flank steak and skirt steak. It only takes a little know-how to keep that inexpensive cut of meat tender - tender enough that the five- and three-year-olds devoured it and couldn't stop talking about it. And with my husband's grill skills and a little help from Martha Stewart, we can now have a steak dinner with some regularity... and a WHOLE LOTTA FLAVOR.</div>
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It felt like we were eating in a restaurant.<br />
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The creamy chili sauce was originally intended as a dressing for a romaine heart salad, which I'm sure would be delicious. I repurposed it as a dipping sauce for my steak, because every good meat needs a good sauce, and my roasted sweet potatoes, which I coated in most of the same spices as the meat. The three-year-old used it as a dipping sauce for her steak, sweet potatoes, zucchini, fork, and fingers. And I used the leftovers with some raw veggies for lunch the next day. Yum.<br />
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Chili-Rubbed Skirt Steak with Creamy Chili Sauce<br />
Adapted from Martha Stewart Living's cookbook, "Great Food Fast"<br />
Serves 4<br />
<br />
For the meat, you'll need:<br />
2 t chili powder<br />
1 t ground coriander<br />
1 t brown sugar<br />
1/2 t dried oregano<br />
1 1/2 t salt<br />
1/4 t black pepper<br />
1 1/4 - 1 1/2 lb beef skirt steak, cut into 4 pieces<br />
1-2 t olive oil<br />
<br />
For the sauce, you'll need:<br />
1/4 c sour cream (regular or low-fat)<br />
2 T mayonnaise<br />
2 T lemon juice<br />
1 t chili powder<br />
1/2 t garlic powder<br />
salt and pepper<br />
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Combine all the spices for the steak's dry rub. Coat the steaks evenly with a thin coating of olive oil, then the spice mixture, patting to keep it in place.<br />
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There aren't a whole lotta pictures here, because there weren't a whole lotta steps.<br />
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You can broil your steaks for 5-8 minutes, or grill them over very high heat for about 2 minutes per side for medium rare steaks. DO NOT overcook this cut of meat or it will get very chewy. Once cooked, place the steaks on a plate or platter and cover loosely with foil; let them rest about 10 minutes before slicing. If you slice the meat as soon as it comes off the heat, all the juices will end up on your cutting board, and the meat will be dry. Resting the meat gives the juices a chance to settle back into the steaks, keeping them moist and tender.<br />
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When it's time to slice the meat, be sure and cut against the grain. The grain is very obvious on skirt steak, so once you see it, cut perpendicular to it.<br />
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For the sauce, combine all the ingredients and season with salt and pepper to taste.</div>
Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-27157555167682834132016-03-08T08:11:00.001-08:002016-03-08T08:11:47.594-08:00Cornflake Chicken Strips<div class="separator" style="clear: both; text-align: left;">
Who doesn't love chicken fingers? As soon as kids are old enough to chew, it tends to be a favorite, and a classic that adults love to come back to. </div>
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Of course, the best ones are the ones that just came out of a deep fryer, but in the interests of not frying something at <i>every</i> meal (as tempting as it is), I went looking for a nice crunchy baked alternative. Bread crumbs just do not get crispy in the oven. The laws of physics just won't allow it to happen. Corn flakes, however, have a nice crunch to them, especially when drizzled with a smidgeon of oil, and they have great flavor to boot.<br />
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This recipe is easy to scale up or down to feed just a couple of people or a crowd. Just don't crowd your baking sheet so they stay nice and crunchy!<br />
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Cornflake Chicken Strips<br />
Adapted from <a href="http://www.food.com/recipe/baked-cornflake-chicken-strips-284204">food.com</a><br />
Serves 4<br />
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You'll need:<br />
2 1/2 cups cornflake crumbs (this is important: measure AFTER they're crushed!)<br />
1/4 c flour<br />
1/2 t seasoning salt, like Lawry's<br />
1/4 t pepper<br />
1 egg<br />
1/2 T water<br />
4 chicken breast fillets, cut crosswise into about 1" strips<br />
olive oil<br />
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Preheat the oven to 400 degrees. Finely crush the cornflakes (I like to use a plastic bag and a rolling pin), then measure them, and combine with the flour, seasoning salt, and pepper.<br />
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In a separate bowl, beat the egg and water. Set up your breading station.<br />
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Dip each chicken strip in the egg, then dredge in the cornflake mixture, pressing firmly to make the crumbs adhere. Place the strips on a baking sheet.<br />
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Yes, I could have done a better job crushing my cornflakes. I'm impatient.<br />
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Drizzle a tiny amount of olive oil on each strip (a few big drops on each one will do it).<br />
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Bake for 20-30 minutes, depending on the size of your strips. I'd recommend starting at 20 and check for doneness; you don't want to bake these to death or they will be dry, dry, dry.<br />
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And there you go. Wasn't that easy? Serve with mashed potatoes and barbecue sauce, or sliced on a salad with honey mustard, or toss with hot sauce and dip in ranch dressing... Be creative.<br />
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<br />Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-83223666306206717892016-03-07T13:44:00.000-08:002016-03-07T13:44:11.228-08:00Microwaved Chocolate Chip Cookie for OneSome days, you just need a chocolate fix. Some days it's the mid-afternoon slump. Some days it's a bedtime snack. And some days, sadly, you don't have any chocolate chip cookie dough around. And some days, you don't have the energy to make up a whole batch.<br />
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This is the recipe for those days.<br />
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Talk about low-fuss: All you need is a microwave-safe mug, bowl, or ramekin, and one measuring spoon. (I'm a big believer in not making any more dishes than <i>absolutely necessary</i>.)<br />
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And while this is certainly indulgent, it won't give you an instant heart attack or send you into diabetic shock like some of those cake-in-a-mug recipes. Just the exact right amount of spoiling yourself with a little sugar, a little butter, and a little chocolate. The texture is obviously not going to be exactly like a cookie - it's slightly cakier (that's a word, right?) - but it's plenty moist and tastes <i>amazing</i>.<br />
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Microwaved Chocolate Chip Cookie for One<br />
Adapted from <a href="http://lacreativitedelafille.blogspot.com/2012/06/single-serving-deep-dish-chocolate-chip.html">this blog</a><br />
Serves: one. Unless you're very kind and want to share.<br />
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You'll need:<br />
1 T butter, melted<br />
1 egg yolk<br />
1 T sugar<br />
1 T brown sugar<br />
4-5 drops vanilla extract<br />
pinch of salt<br />
1/4 c flour<br />
2 T chocolate chips<br />
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In your microwave-safe mug, bowl, or dish, melt the butter. Add the egg yolk, sugars, and vanilla, and mix.<br />
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Add the pinch of salt and flour (use that 1 tablespoon measuring spoon 4 times = one less dish to wash!) and stir in.<br />
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It will seem at first that the flour won't absorb but just keep stirring - it'll turn into nice, sticky dough in just a second.<br />
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Last, add the chocolate chips. Spread the dough relatively smooth and pop it in the microwave.<br />
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Depending on your microwave, your cookie will be done in 40-60 seconds. It will take a little trial and error to figure out the timing in your microwave, so start with 40 and add time as necessary. My microwave takes 48 seconds to turn that dough into this.<br />
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Voilá. One dish, one spoon, one measuring spoon, and just a few minutes to yield a perfect gooey little chocolate fix. Make sure to let it cool a few seconds so you don't burn your mouth.<br />
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(For extra indulgence... try topping it with a scoop of ice cream.)Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-29454384407270360762016-03-05T09:10:00.000-08:002016-03-05T09:10:17.563-08:00Pumpkin BreadI absolutely love homemade breakfasts that can be prepared the afternoon or night before because, well... mornings are not my thing. I can muster the energy for oatmeal or toast on a school day, and pancakes or muffins on the weekend, but getting up at 6 to bake... Let's just say I have other gifts, and early-morning baking (or early-morning anything, really) is not on the list.<br />
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Which brings me back to bake-ahead breakfasts, like this soft, delectable pumpkin bread. I'm sure everyone has had a bad experience with some kind of quick bread: maybe a Christmas gift from a well-meaning neighbor, maybe it showed up at a pitch-in... and initial excitement gives way to disappointment as you realize it is less than flavorful, and often so dense and dry that it sucks all the moisture from your mouth. Oftentimes people cheat by throwing in chocolate chips in the hopes of resurrecting a bad recipe. (Chocolate chip banana bread... chocolate chip zucchini bread... chocolate chip pumpkin bread... You get the idea.) And while normally I'm in favor of adding chocolate to almost anything, this recipe <i>doesn't need it</i>. So soft, so moist, so delicious, substantial without being dense... This is what a quick bread is supposed to be.<br />
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Pumpkin Bread</div>
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From: Grandma Esther</div>
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Makes: one 9 x 5" loaf</div>
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You'll need:</div>
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1 3/4 c flour</div>
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1 t baking soda</div>
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3/4 t salt</div>
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1/4 t baking powder</div>
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1/2 t cinnamon</div>
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1/2 t ground cloves</div>
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1/3 c shortening</div>
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1 1/3 c sugar</div>
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2 eggs</div>
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1/2 can (approx. 15 oz can) canned pumpkin (NOT pumpkin pie filling) (see note)</div>
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1/3 c water</div>
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In a small mixing bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and cloves, and mix well. Set aside.</div>
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In a mixing bowl, using an electric mixer, cream the shortening and sugar. I always think... "snow!"<br />
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With the mixer on low, blend in the eggs, pumpkin, and water, scraping sides as needed.<br />
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Add the dry ingredients by stirring them in OR using the mixer on its lowest setting for a few seconds and then finish by manually stirring. Do NOT overmix the batter.<br />
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Pour into a well-greased loaf pan and spread evenly.<br />
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Bake at 350 degrees for 55-65 minutes, until a toothpick inserted in the center comes out dry.<br />
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Cool in the pan for 10 minutes. Run a knife or thin spatula around the edges, then remove from the pan and cool completely on a wire rack.<br />
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Note: if you don't want to make two loaves at a time, just put the other half of the can of pumpkin in a resealable bag or container and freeze it. Just make sure it's thawed completely before using it to bake.<br />
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Store at room temperature in a sealed container.Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0tag:blogger.com,1999:blog-5936062138075308156.post-83843528242550949242016-03-02T17:24:00.001-08:002016-03-02T17:24:30.357-08:00Fettuccine AlfredoDecadent. Cheesy. Creamy. Heartwarming. Soul-comforting. <div>
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At least, that's how I feel about Alfredo sauce. And this recipe is all that and more.</div>
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Yes, there's some cream, and certainly some cheese. But there's no butter and nowhere <i>near</i> the fat or sodium you'll find in a restaurant version of this dish. And after seeing how easy this is to make at home, why on earth would you order it at a restaurant? Or worse - buy it in a jar at the grocery store. </div>
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<i>Ick.</i></div>
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This is the real deal. Bon appetit. </div>
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Fettuccine Alfredo</div>
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Adapted from my friend, Chrissy</div>
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Serves: 8 (but this is easy to scale down - make 1/3 recipe or 2/3 recipe)</div>
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1 1/2 c heavy cream</div>
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1 1/2 c milk</div>
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3 egg yolks</div>
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2 t cornstarch</div>
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1/2 t garlic powder</div>
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1/4 t onion powder</div>
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1/2-1 t salt, to taste</div>
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black pepper, to taste</div>
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1 1/2 c grated Parmesan cheese or Parmesan-Romano blend</div>
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1/2 c mozzarella cheese</div>
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1 (16 oz) box fettuccine pasta</div>
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Heat a large pot of water to boiling, salt it liberally, and cook the pasta a minute less than the box directs. At the same time, in a large sauce pan, combine the milk and cream. Place the egg yolks in a small bowl, and the cornstarch in another small bowl. Like this. </div>
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While the dairy mixture is still cold, add about 1/4 cup of it to <i>EACH</i> of the smaller bowls, to dissolve the cornstarch and mix with the egg yolks, like this.</div>
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Over medium-low heat, bring the dairy mixture to a simmer. Be careful - that cream will boil over if you're not watching it! Once it's hot, temper the yolks and cornstarch by adding <i>another</i> 1/4 cup or so to each of the small bowls, stirring quickly to raise the temperature; repeat with another 1/4 cup or so, and then return the contents of both small bowls to the pot. </div>
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Cook, stirring frequently, about 3-5 minutes until the sauce thickens. Reduce the heat to low and mix in the spices and cheeses until the cheeses are melted. </div>
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Find your sauce is getting too thick? Grab a scoop of that pasta water boiling away on the next burner and add it to your sauce to thin it back out. </div>
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When the pasta is done cooking, drain it <i>briefly</i> and throw it into the sauce pan.</div>
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Give it a good stir, and let it cook on low for a minute or two so that the sauce really adheres to the pasta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpM1LjPoYcP6U-9ECwZ2iC8RNVzhop69hjtY-4PSjvWCbO2o4He2bwrZgtxojw-Z2BFd1reL2OapbvRgyKNKh9laVNf1DLM1u1feuh7Ox-iMaRF1l1COVt1hhpxzeMpQ5VBo-OivB-wnU/s1600/IMG_2570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpM1LjPoYcP6U-9ECwZ2iC8RNVzhop69hjtY-4PSjvWCbO2o4He2bwrZgtxojw-Z2BFd1reL2OapbvRgyKNKh9laVNf1DLM1u1feuh7Ox-iMaRF1l1COVt1hhpxzeMpQ5VBo-OivB-wnU/s640/IMG_2570.JPG" width="640" /></a></div>
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See it adhering?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYP19oAhAjpPB4DvxzH-L7lCzA3S-5dnH_Tuhs8d6hRQj7hgbHZHYDWJy_gxOVcCCmQqjI5iFOXrrY2BQOUgAfKwVSPNeplfyfzNw51rxh9Tl9OB9zmtESnoPiHf8rUdOBeA-LHk2ilc/s1600/IMG_2571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYP19oAhAjpPB4DvxzH-L7lCzA3S-5dnH_Tuhs8d6hRQj7hgbHZHYDWJy_gxOVcCCmQqjI5iFOXrrY2BQOUgAfKwVSPNeplfyfzNw51rxh9Tl9OB9zmtESnoPiHf8rUdOBeA-LHk2ilc/s640/IMG_2571.JPG" width="640" /></a></div>
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Serve with chicken, shrimp, broccoli, sautéed greens, garlic bread, and anything else you want to dip in that sauce. And please, please, don't ever pay anyone to make this for you again.</div>
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Melissa Amoshttp://www.blogger.com/profile/02241179252809399351noreply@blogger.com0