tag:blogger.com,1999:blog-11908059312144406592024-02-20T17:03:26.914-05:00Experimen-taste-ionTesting recipes and sharing the results.Anonymoushttp://www.blogger.com/profile/17254603705601364297noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-1190805931214440659.post-11456761196566425622016-12-02T20:52:00.000-05:002016-12-02T21:06:23.640-05:00Instant Pot Vegetarian Mushroom and Eggplant StroganoffInstant Pot Vegetarian Mushroom and Eggplant Stroganoff<br><br>
<br>1 large onion, diced
<br>1 lb. portobello mushrooms,gills removed then cubed
<br>1 medium sized eggplant, cubed
<br>3 garlic cloves, minced
<br>1/2 Tbsp tomato paste
<br>1 Tbsp flour
<br>1/4 cup white wine
<br>2 cups Vegetable Broth
<br>1 Tbsp Dijon mustard
<br>1 Tbsp soy sauce
<br>3/4 tsp dried thyme
<br>1/2 tsbp fresh rosemary, minced, divided
<br>1 tsp salt
<br>1/2 tsp Truffle salt (Can be substituted with sea salt)
<br>1/4 tsp black pepper
<br>2 cups pasta (Used extra wide egg noodles)
<br>1/3 c. sour cream
<br><br>
Directions:
<br>Prep in advance:
<br>Dice eggplant at least 3 hours in advance, put in a container with salt water. Strain it over the sink when ready to use. This draws out alot of the bitterness.<br><br>
Cooking:<br>
1. Using the SAUTE function, add the onions, mushrooms, and eggplant to instapot and saute until soft. Add a splash of water as needed to prevent sticking. Add garlic and saute for 2 more minutes.<br>
2. Add tomato paste and stir to combine. Cook for two minutes. Add flour, stirring frequently, and cook for 5 minutes. Add wine to pot and use a spatula to scrape anything stuck to the bottom of the pot. Cook until wine has evaporated. <br>
3. Add vegetable stock, mustard, soy sauce, salt, pepper, half of the thyme, half of the rosemary, and pasta. Scrape anything that has stuck to bottom of pot. <br>
4. Cancel the SAUTE function and secure the lid in place. Using the MANUAL function, modify the time to half the suggested time for the pasta, rounded down. <br>
5. When time has lapsed use the QUICK RELEASE pressure by turning valve to Vent and Remove lid away from you.<br>
6. Add sour cream to pasta and stir to combine. <br>Anonymoushttp://www.blogger.com/profile/17254603705601364297noreply@blogger.com0tag:blogger.com,1999:blog-1190805931214440659.post-17675037092479241292015-01-27T15:28:00.001-05:002015-01-27T15:45:06.014-05:00Tofu Vegetarian Chili-21 Day fix Approved<a href="//www.pinterest.com/pin/create/button/" data-pin-do="buttonBookmark" data-pin-color="red" data-pin-height="28"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a>
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Have you ever gotten a craving for something, and wanted to figure out how to make it taste good, healthy? Well this recipe has all that and more! It is even 21 day fix approved, which makes it a great recipe to try on a cold winter's day when you are hankering for that something that is filling, delicious, and the plus side, still good for you.<br />
<br />
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INGREDIENTS</h3>
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<span itemprop="ingredients" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;">2 tablespoons chili powder</span><br />
<span itemprop="ingredients" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;">1 teaspoon ground cumin</span><br />
<span itemprop="ingredients" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;">1 teaspoon paprika</span><br />
<span itemprop="ingredients" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;">1 teaspoon dried oregano</span><br />
<span itemprop="ingredients" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;">1 teaspoon salt(I used finely ground pink salt, but any sea salt can do)</span><br />
<span itemprop="ingredients" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;">1 package extra firm tofu, patted dry</span><br />
<span itemprop="ingredients" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;">4 teaspoons olive oil</span><br />
<span itemprop="ingredients" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;">3 cloves garlic, minced</span><br />
<span itemprop="ingredients" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;">1 medium onion</span><br />
<span itemprop="ingredients" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;">1 carrot, chopped</span><br />
<span itemprop="ingredients" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;">1 red bell pepper</span><br />
<span itemprop="ingredients" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;">1 28 ounce can crushed tomatoes</span><br />
4 yellow containers of black beans (Could use a can plus some extra if you don't have any on hand)</div>
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Cheddar cheese, optional</div>
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Greek yogurt, optional<br />
<br />
In a medium sized container with lid, blend chili powder, cumin, paprika, oregano, and salt. Cut tofu into pieces and put in the bowl of spices and shake until coated. Set aside.<br />
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Heat oil in a large pot over medium high heat. Sauté garlic, onion, red pepper and carrot for five minutes. </div>
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Add the tofu and cook for five minutes, crumbling tofu with stirring spoon as much as possible.</div>
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Add tomatoes and black beans. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. </div>
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Dish it up, and if you desire, for those not on the fix, sour cream and cheese will do. For those following the fix, add 1/4 a red (Can be measured using a blue container) of greek yogurt and a 1 blue or 1/2 a blue(an orange container) depending on your mood and Enjoy!</div>
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Serving size:4</div>
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Each serving contains:<br />
1 red<br />
1.5 green<br />
1 yellow<br />
1 tsp<br />
(add on .5 or 1 blue and/or .25 red depending on your toppings)<br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/17254603705601364297noreply@blogger.com0tag:blogger.com,1999:blog-1190805931214440659.post-15942697052754196412013-03-31T14:38:00.002-04:002013-03-31T14:40:33.896-04:00Lighter Chicken Broccoli Alfredo<span style="font-family: Arial, Helvetica, sans-serif;">Tonight I made a favorite of mine, Chicken Broccoli Alfredo. I modified a recipe claiming to be a skinny chicken alfredo. While the sauce is lower in calories, I am not to sure of the Skinny title so I changed it a bit. Alfredo is normally a heavy dish, and greek yogurt gives us creaminess here without a boatload of calories. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>INGREDIENTS:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b>3 heads broccoli, chopped into florets</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sea Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 Chicken Breasts</span><br />
<span style="background-color: white; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">16 ounces fettuccine</span></span><br />
<span style="background-color: white; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons extra virgin olive oil</span></span><br />
<span style="background-color: white; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">4 teaspoons minced garlic</span></span><br />
<span style="background-color: white; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons flour</span></span><br />
<span style="background-color: white; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups chicken broth</span></span><br />
<span style="background-color: white; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup plain FAGE Total 0% greek yogurt</span></span><br />
<span style="background-color: white; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup 1% milk</span></span><br />
<span style="background-color: white; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon pepper</span></span><br />
<span style="background-color: white; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups freshly grated Parmesan cheese</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>DIRECTIONS:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 425 degrees. </span></span><br />
<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">In a bowl, toss the broccoli florets with sea salt, to taste.</span></span><br />
<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">On a cookie sheet, place the broccoli on a piece of parchment paper. Place in oven for 20 minutes.</span></span><br />
<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
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<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">While broccoli is cooking, I used a George Foreman, but you may use your preferred method. The original suggests grilling. </span></span><br />
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<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">After the chicken cools, cut into bite size pieces.</span></span><br />
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<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Cook the pasta according to the package directions. Drain and set aside.</span></span><br />
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<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat the olive oil in a saucepan over medium-low heat. Once that is warm, add the garlic and cook for 1-2 minutes.</span></span><br />
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<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, greek yogurt, milk, and pepper.</span></span><br />
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<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Bring the mixture to a low boil, stirring constantly. Turn the heat down to low and gently stir until thick.</span></span><br />
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<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Add in parmesan and stir until melted.</span></span><br />
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<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Then add the cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. </span></span><br />
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<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Toss until evenly coated. </span></span><br />
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<span style="background-color: white; color: #666666; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Devour, and there may even be leftovers depending on your family. </span></span><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">Enjoy!</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><br /></span>
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">Recipe taken and revised from: <a href="http://lovintheoven.com/2013/01/skinny-chicken-broccoli-alfredo.html">http://lovintheoven.com/2013/01/skinny-chicken-broccoli-alfredo.html</a> <a href="http://www.simplyrecipes.com/recipes/roasted_broccoli/">http://www.simplyrecipes.com/recipes/roasted_broccoli/</a></span>Anonymoushttp://www.blogger.com/profile/17254603705601364297noreply@blogger.com0tag:blogger.com,1999:blog-1190805931214440659.post-16901497225857715772013-03-12T19:18:00.002-04:002013-03-12T19:18:26.236-04:00Creamy, Cheesy Chicken Enchiladas <span style="font-family: Arial, Helvetica, sans-serif;">Last night I made an awesome dinner. It involved creamy, slightly spiced, velvety sauce. It involved chicken and lots of gooey cheese. It involved both of these combining for an explosion of flavor in your mouth. Need I say more or move on to how you can replicate my deliciousness?</span><br />
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<b><u><span style="font-family: Arial, Helvetica, sans-serif;">INGREDIENTS:</span></u></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">15 soft taco shells</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups rotesserie chicken, shredded</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups Monterey Jack cheese, shredded</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4.5 Tbsp. butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4.5 Tbsp. flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups chicken broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">12 oz. sour cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 (4 oz) can diced green chillies</span></div>
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<b><u><span style="font-family: Arial, Helvetica, sans-serif;">DIRECTIONS:</span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Preheat oven to 350 degrees. Retrieve a 9x13 pan to put the enchiladas in.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Shred the chicken to desired consistency. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix in 1 cup of the cheese until evenly mixed.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium sauce pan, melt butter. Add flour and whisk until the consistency is smooth.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add broth and whisk until smooth. Heat until mixture thickens and it bubbles.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Turn off heat. Stir in sour cream and chiles. It is important to not let it boil or the sour cream will curdle, undoing the deliciousness you are creating.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now bathe the enchiladas in the mixture. Do not be shy. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Top with remaining cheese and place in oven for 23 minutes . (May place in broiler for 3 minutes to brown cheese: Not personally tested or approved.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pull out and try not to burn your mouth while inhaling or undo months of dieting.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe taken and adapted from: <a href="http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html">http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html</a></span></div>
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Anonymoushttp://www.blogger.com/profile/17254603705601364297noreply@blogger.com4tag:blogger.com,1999:blog-1190805931214440659.post-74993930136335209502013-03-02T13:29:00.000-05:002013-03-15T21:10:13.579-04:00Parmesan Kale ChipsToday I went to BJ's with the family and stumbled upon a massive bag of kale for 1.99. Who wouldn't buy that knowing the deliciousness that Kale Chips are. I had a disbeliever in the family (my mom) and I think I was able to successfully get that Yucky, Kale is garnish not food thought out of her head.<br />
<br />
<b><u>INGREDIENTS:</u></b><br />
<br />
1 Tbsp. Olive Oil<br />
2 Tbsp. Parmesan, divided<br />
1/3 (16 oz) bag of kale (Can easily double but may need more ziplocks)<br />
Gallon sized Ziplock Bag<br />
Sea Salt (Optional)<br />
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<b><u>DIRECTIONS:</u></b><br />
<br />
Preheat oven to 300 degrees.<br />
<br />
Mix olive oil and 1 tablespoon Parmesan cheese in Ziplock bag until combined.<br />
<br />
Put kale in bag and seal shut.<br />
<br />
Shake to evenly coat the kale.<br />
<br />
Then open the bag partially to squeeze the air out. Close bag and massage ingredients into kale to let the tough leaves absorb the flavors.<br />
<br />
Place kale chips evenly spread on a cookie sheet and bake for 30 minutes.<br />
<br />
Enjoy, and curse the fact you didn't buy enough kale because your whole family may want in on the deliciousness.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17254603705601364297noreply@blogger.com1tag:blogger.com,1999:blog-1190805931214440659.post-67299807867149451412013-02-23T18:44:00.001-05:002013-02-23T18:44:47.180-05:00Slow Cooker Melt-in-Your-Mouth PorkThis morning, I put together a simple, yet delicious slow cooker meal. Who doesn't crave that barbequed delicious goodness of pulled pork once in a while (Or more if you are a lover like myself).<br />
I hope you enjoy this recipe and want to make it many times in the near future. Or wish you had seen this 8 hours ago and could be eating this right now. (Ingredients in order of use like usual).<br />
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<b><u>INGREDIENTS:<br /></u></b><br />
3 lbs. boneless pork shoulder roast<br />
1 packet McCormick's Slow Cookers BBQ Pulled Pork Mix<br />
1/2 cup ketchup<br />
1/2 cup light brown sugar, packed<br />
1/3 cup Apple Cider Vinegar<br />
Buns<br />
<br />
<br />
<b><u>DIRECTIONS:</u></b><br />
<b><u><br /></u></b>
Put the roast in the slow cooker after trimming of any fat.<br />
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In a separate bowl, combine seasoning packet, ketchup, brown sugar and vinegar until combined.<br />
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Pour this delicious mixture over the pulled pork.<br />
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Cook for 8 hours on low or 4 hours on high.<br />
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Shred the pork and enjoy the deliciousness your slow cooker has given you on the bun of your choice. Make sure it is sturdy enough to hold the pork mixture.<br />
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Rinse and Repeat for next meal. :)<br />
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Recipe found through a friend- a McCormick recipe also.Anonymoushttp://www.blogger.com/profile/17254603705601364297noreply@blogger.com2tag:blogger.com,1999:blog-1190805931214440659.post-42144203323389166762013-02-21T19:55:00.000-05:002013-02-22T14:52:38.326-05:00Creamy Lemon Tortellini Bake<br />
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Tonight I put together a meal that could easily be a rainy day meal. Many if not all of these ingredients are those in a well stocked kitchen. The bagged tortellini is a good staple that I just discovered and will willingly and most likely include in my cupboards for a good, quick meal for myself or my family. As always, the ingredients are listed in the order of use for convenience and to help one not completely lose sanity :) Enjoy.<br />
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(The oats container is our flour container).</div>
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<b><u>INGREDIENTS:</u></b></div>
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12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)</div>
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4 oz bacon, cut into small pieces</div>
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3 cloves garlic, pressed in garlic press or finely minced</div>
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2 Tbs flour</div>
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2 cups milk</div>
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<span style="line-height: 22px;">3/4 tsp sea salt</span></div>
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3/4 tsp black pepper</div>
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1 1/2 tsp dry basil</div>
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1 medium lemon,zested and juiced</div>
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6 oz bag fresh spinach, roughly chopped</div>
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¾ C grated mozzarella cheese, divided</div>
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¾ C grated Parmesan cheese, divided</div>
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<b><u>DIRECTIONS:</u></b></div>
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Heat up your oven to 350 if you plan to cook this immediately after preparation (I did not).</div>
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Fill a large pot with water and bring to a boil. Then place tortellini in pot and cook 10 minutes or until tender.</div>
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Place cut up bacon in a pan on medium heat. Cook until nice and crisp. While this is cooking, zest 1 tablespoon off the lemon. Combine with 1 tablespoon fresh lemon juice.<br />
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Take bacon out (helps if you use a slotted spoon), leaving the grease, and place on paper towel covered plate to soak up any grease. </div>
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Use 2 tablespoons of the bacon grease, discard the rest. In the remaining grease, add the garlic, you are starting a rue. Let the garlic go for about a minute. Add flour and whisk to combine the grease, garlic and flour for a minute. SLOWLY add the milk whisking continuously until smooth. Add salt, pepper, basil and lemon to sauce. Bring sauce to a simmer.<br />
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Roughly chop the spinach. Will look approximately like this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLw9TJhnaoRoZo5UrYBCiJJuuI7Fcuaz7wLmo-7qx5Pbag5w5Z8JwJK2M8KoLTpHAGzxEgRfsfGWQcmsDcCoNRQqozMaMBE8hjKbiQwUBQorO3yNVtQ4m_-vmgf51u_sT7nQRSQ1SmZ70/s1600/20130219_160821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLw9TJhnaoRoZo5UrYBCiJJuuI7Fcuaz7wLmo-7qx5Pbag5w5Z8JwJK2M8KoLTpHAGzxEgRfsfGWQcmsDcCoNRQqozMaMBE8hjKbiQwUBQorO3yNVtQ4m_-vmgf51u_sT7nQRSQ1SmZ70/s320/20130219_160821.jpg" width="320" /></a></div>
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Drain the tortellini and place back into pot cooked in. Put aside 1 tablespoon of the bacon and put rest into the pasta. Add the spinach and 1/2 of both mozzerella and parmesan cheese. Add the sauce and stir to combine all the ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqC0Ru8Tt6IKlOwXFxTHWmiT4qDzzya2GHX87FQa28sNDEFGdKoNM-rNiCgLKbP-LuSU3hHn5WBPEwPbUC1ZVyL9v7ZwnveyPJzJZviZo531lYY9Brg7p_qFgMjl1NCaHkO1YQbfnkKx4/s1600/20130219_160456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqC0Ru8Tt6IKlOwXFxTHWmiT4qDzzya2GHX87FQa28sNDEFGdKoNM-rNiCgLKbP-LuSU3hHn5WBPEwPbUC1ZVyL9v7ZwnveyPJzJZviZo531lYY9Brg7p_qFgMjl1NCaHkO1YQbfnkKx4/s320/20130219_160456.jpg" width="320" /></a></div>
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Place in a baking dish and top with 1/2 cup of both parmesan and mozzerella cheese along with the bacon.<br />
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If you want to save for later, place foil over dish and place in fridge.</div>
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When you want to cook it, Preheat to 350 and place the foil covered pan in the oven for 20 minutes. Remove foil and bake for another 5-10 minutes until cheese melts. Cool for 10 minutes and devour.<br />
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This recipe was taken and modified from: http://www.ourbestbites.com/2011/04/tortellini-spinach-bake-in-creamy-lemon/</div>
Anonymoushttp://www.blogger.com/profile/17254603705601364297noreply@blogger.com18tag:blogger.com,1999:blog-1190805931214440659.post-39275920057020636292013-02-16T18:55:00.001-05:002013-02-16T19:17:42.126-05:00Philly Cheese Steak Stuffed Peppers<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ok, who doesn't want to devour a Philly Cheese Steak on a regular basis? I would if it could be done without weight gain. This is a way to get the awesome taste without all the carbs and calories that bread brings. Who is ready for a taste explosion? Ingredients are listed in the order they are used.. Genius right?</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<div style="background-color: white; line-height: 18px;">
<b><i><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></i></b><br />
<b><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></b></div>
<div style="background-color: white; line-height: 18px;">
<div>
<span style="font-family: Georgia, Times New Roman, serif;">3 Tbs. Butter, sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">3 Tbs. Olive Oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1 Tbs. Garlic - Minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Salt and Pepper - to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1 Medium Sweet Onion</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">10 oz. Baby Bella Mushrooms, Sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
</div>
</div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, Times New Roman, serif;">12 oz. Thinly Sliced Roast Beef</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, Times New Roman, serif;">12 Slices Provolone Cheese</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, Times New Roman, serif;">3 Large Green Bell Peppers</span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="background-color: white; line-height: 18px;">
<div>
<b><i><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></i></b><br />
<b><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></b></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Cut up the onions into thin slices. Add butter, olive oil, garlic, salt and pepper to a pan. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Add the onions and mushrooms to pan. Put on medium low heat. Cook until the onions </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">and mushrooms are carmelized and delicious( About 25-30 minutes). Drooling yet?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqBUIKKSowx87s5DbmWrWAZKW4rx1JgdFiMoqe3Tl3vHupXTapRnDmZzBd_tsZT1GfOJZzFe_4GM6qPTCakgYoOLi5GPD5Cz90pfwnRbqS4G6xwJ-XcSfvN2qOpBNH-Iney054lvssFA/s1600/20130216_171719.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqBUIKKSowx87s5DbmWrWAZKW4rx1JgdFiMoqe3Tl3vHupXTapRnDmZzBd_tsZT1GfOJZzFe_4GM6qPTCakgYoOLi5GPD5Cz90pfwnRbqS4G6xwJ-XcSfvN2qOpBNH-Iney054lvssFA/s320/20130216_171719.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Slice peppers in half and remove all the seeds.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJp6Yf1cFvKuna-7IE68cyAva2b_LZGaa5K0t9klOrdkR1vgsKK3dLZ9tTynrjNTgSv0rI3D4stPYh43ZJ_5kkVIFtTC74-62DypfQkbzUg8dijFUZKQuUbVg7-z042MlsruVFwlQNH0o/s1600/20130216_171710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJp6Yf1cFvKuna-7IE68cyAva2b_LZGaa5K0t9klOrdkR1vgsKK3dLZ9tTynrjNTgSv0rI3D4stPYh43ZJ_5kkVIFtTC74-62DypfQkbzUg8dijFUZKQuUbVg7-z042MlsruVFwlQNH0o/s320/20130216_171710.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 400 degrees F.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">5-10 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjky2WoWXzVHlhnkCuS-DQMDSKsthVXOc6tDf5EPBYtyU73TT3pajeLLtRlU_7ytd0Ow7q393S8PKShuaPAjHXped0hyphenhyphentg0NSgXJ9s73JFerDYO58NDqjRxCh7Q47iMSIhyphenhyphen5b2hhLxHT3M/s1600/20130216_171723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjky2WoWXzVHlhnkCuS-DQMDSKsthVXOc6tDf5EPBYtyU73TT3pajeLLtRlU_7ytd0Ow7q393S8PKShuaPAjHXped0hyphenhyphentg0NSgXJ9s73JFerDYO58NDqjRxCh7Q47iMSIhyphenhyphen5b2hhLxHT3M/s320/20130216_171723.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Put a slice of provolone cheese in each pepper to line it.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQ2kCCZGru7vA6gc5j276h6snAuQl8MkyxawejWeC9R7PV6gvWOGb6klG4Vid7VQ85UdOERxEcyc20H0EqC2nRsa0oHF8L_HrVW0-4swbmnVYuieBAQCTZHp_SVz0qbF_zGusC5yRd3k/s1600/20130216_171905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQ2kCCZGru7vA6gc5j276h6snAuQl8MkyxawejWeC9R7PV6gvWOGb6klG4Vid7VQ85UdOERxEcyc20H0EqC2nRsa0oHF8L_HrVW0-4swbmnVYuieBAQCTZHp_SVz0qbF_zGusC5yRd3k/s320/20130216_171905.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Fill the peppers with enough meat mixture until they are almost ready to overflow.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysbYXrgSu9_PbUR1U-eqbQfQ6IkoqZk5XASjmvaqLmMCZtCCrrqzh8KD1-Uga8HBRpcb7BzHekoSEa4_FF-ZIrCmpB-96aIvWg7BxGHtqP48vxRA95LTriPXiDxVHsoayvu8frLOZhLo/s1600/20130216_173626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysbYXrgSu9_PbUR1U-eqbQfQ6IkoqZk5XASjmvaqLmMCZtCCrrqzh8KD1-Uga8HBRpcb7BzHekoSEa4_FF-ZIrCmpB-96aIvWg7BxGHtqP48vxRA95LTriPXiDxVHsoayvu8frLOZhLo/s320/20130216_173626.jpg" width="320" /></span></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Place a slice of provolone on top of each pepper half.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm52wDiGC7rtANRvU899nahw8I8BK85PgPQjhd-DKSMX-IFnROhCQvp59T68bVzbWJ8XUYJVXQmvg7CpU-IwKC2s77QKNQiFDZ2dI7EYTgkA6Du4h64jr96dZXPf9v8Nsc7jzhZMVZve8/s1600/20130216_173639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm52wDiGC7rtANRvU899nahw8I8BK85PgPQjhd-DKSMX-IFnROhCQvp59T68bVzbWJ8XUYJVXQmvg7CpU-IwKC2s77QKNQiFDZ2dI7EYTgkA6Du4h64jr96dZXPf9v8Nsc7jzhZMVZve8/s320/20130216_173639.jpg" width="320" /></span></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Place in oven until the cheese is melty, bubbly, brown and delicious.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Nom 1 or 2 or however many. Noone is judging how you will inhale the deliciousness or </span><span style="font-family: Georgia, 'Times New Roman', serif;">going to tell. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Disclaimer: I do not claim original licensing on any recipe unless specifically stated. This </span><span style="font-family: Georgia, 'Times New Roman', serif;">one was taken from http://peaceloveandlowcarb.blogspot.com/.</span></div>
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