tag:blogger.com,1999:blog-666861188756946242024-03-04T22:43:25.036-08:00Shauna E's Easy Eats!Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-66686118875694624.post-71945395855516212242012-10-28T06:00:00.004-07:002012-10-28T06:00:37.032-07:00Ridiculously Easy Recipe: 10-Minute Chorizo Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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I recently discovered my local Italian grocer sells chorizo! 15 varieties to be exact, but they also make their own house version which I picked up at a bargain for under $5.00 a pound.<br />
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Chorizo is a slightly spicy smoked pork and paprika sausage that hails from Spain. It's texture is more dry and crumbly than a regular sausage, and the flavor is out of this world. The best part about chorizo is because it is smoked, it's flavors are highly concentrated so less is more. That pound I bought is going to last me a good, long while! I love to use chorizo is sauteed dishes because it's high fat content really helps to season the rest of the ingredients in my recipe without adding a ton of extra oil.<br />
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This dish is great over rotini pasta, and can be served as a main meal with garlic knots and a small salad, or even as an appetizer for when you have company. The hit of parmesan at the end is completely optional but I feel the salty tanginess really helps to pull the spicy flavors together for a truly excellent dish. The best part though? This recipe is so easy it takes only around 10 minutes to prepare! </div>
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10-Minute Chorizo Pasta </h2>
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<img height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDX46OIfqH5dYn1boEEDg3dYghqjOYtvq4pTb2o68mjhHVFE3qWy1hpJYtXhVY-QJJaZwoyL4OhgX6Z1vzWrYcXBhyphenhyphenaG4ivuPc58LgDyfs5qPQFAW6dr9zI4G-7zwgO0wOOdxi8HSaA/s320/blogger-image-892194284.jpg" width="320" /></div>
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Serves 2 (or 1 if you're really hungry)<br />
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1 teaspoon olive oil, or about a 10 second spray with your Misto<br />
1/2 small onion (about 1/4 cup), diced<br />
1 clove garlic, minced<br />
1 link chorizo sausage*, about 3 ounces, coarsely chopped<br />
1 small tomato (Roma), chopped<br />
1 cup spinach, stems removed and torn (you could also practice you chiffon skills here too!)<br />
1/4-1/2 cup chicken broth<br />
2 cups cooked rotini pasta tossed with 1 tablespoon butter or butter spray<br />
2 teaspoons Parmesan cheese (optional)<br />
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<i>*I'm not positive if chorizo is something people can get all over the country. If you're unable to find it, substitute your favorite cooked sausage and up the oil to 2 teaspoons.</i><br />
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<ol style="text-align: left;">
<li>In a medium skillet, heat the oil on medium high and add the onions, garlic, and chorizo. </li>
<li>Cook for 3 minutes until the onions and garlic are soft.</li>
<li>Add the tomato and spinach and saute another 3 minutes. </li>
<li>Add chicken broth or stock and let reduce to the point where the mixture is saucy but not soupy, about 3 minutes. </li>
<li>Serve hot over cooked pasta, and top with fresh parmesan cheese.</li>
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Enjoy!<br />
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<i>Simple, delicious, done!</i><br />
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XOXO<br />
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Shauna E<br />
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Questions? Comment below!<br />
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Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com0tag:blogger.com,1999:blog-66686118875694624.post-88499646562938522752012-10-14T06:00:00.000-07:002012-10-14T06:00:02.297-07:00Ridiculously Easy Recipe: Parmesan Sweet Potato Fries<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZC4Sk6jhnc7Odqyl0BF1u_Xvm9Q01FsWGBN-Xp7g0kS7HItavjE6j4QKa4kBCsPdJVzSss7Qc8TT_aoADftQde8mSuLkt409FpaTeoJHUZP3TjNkqhg6FCSv5VAoMvB0VhPotI0wUxA/s320/blogger-image-1822174205.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parmesan Sweet Potato Fries</td></tr>
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After a year of deliberating, I finally signed up for a <a href="http://pinterest.com/sestoch813/">Pinterest </a>account. I hemmed and hawed for a long time, thinking it to be just a cheap knock-off of my beloved Tumblr.<br />
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I was wrong.<br />
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Aside from the fun "pinning" system, I just feel much more organized using Pinterest to bookmark recipes than my previous method of keeping them in my browser folder. Not to mention, I can access my recipes from my phone instead of having to look up the recipe on my laptop, then either copy the url to my cell, or print it out.<br />
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This recipe for sweet potato fries was the very first recipe I pinned, and the very first recipe I used. Like the original author mentions, sweet potato fries are NOT the same as regular french fries. They are delicious, and they are healthier, but they are in no way a perfect substitute to a basket of crispy, golden potato fries. The little bit of cornstarch (I used flour because that's what I had on hand), does ensure a crunchier crust than normal fried sweet potatoes.<br />
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I tweaked the original recipe to include this delicious spice mixture of garlic salt, pepper, parsley, and Parmesan cheese. I'm not a big fan of the traditional flavors paired with sweet potatoes (cinnamon sugar being the most popular it seems,) but feel free to substitute whatever toppings you like or even just leave them plain. They're delicious any way you toss 'em.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhQPtEL9Mo7GxLJn_j4g0D-ZNLv_D9MrBO7o5YMAW-qJ_EZGFiX4AYVhBBmrfY2IBXorSTajet4MxAdoV1dCCW4ZJzmG-A-fyjLn2KFs_JpKqFo7TzJ1ucOgA8HFWhyphenhyphenrETPwDGGktRQ/s1600/blogger-image-1884037842.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhQPtEL9Mo7GxLJn_j4g0D-ZNLv_D9MrBO7o5YMAW-qJ_EZGFiX4AYVhBBmrfY2IBXorSTajet4MxAdoV1dCCW4ZJzmG-A-fyjLn2KFs_JpKqFo7TzJ1ucOgA8HFWhyphenhyphenrETPwDGGktRQ/s320/blogger-image-1884037842.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle with handfuls of parmesan, parsley flakes, and spices.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMRYAI396U5FpITUy41r_W9y5aLme6YAmV4EK8h3kw2ohVXDyfh6NC9XR451Y5wYQYVnB3XYBBlMndmY42HQ8GUNz-R7nNEzQO70AI2uF0J8F1zsQ1zHDim4j1Yx6zYA4fbpj9dgumQ/s1600/blogger-image-2098556587.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMRYAI396U5FpITUy41r_W9y5aLme6YAmV4EK8h3kw2ohVXDyfh6NC9XR451Y5wYQYVnB3XYBBlMndmY42HQ8GUNz-R7nNEzQO70AI2uF0J8F1zsQ1zHDim4j1Yx6zYA4fbpj9dgumQ/s320/blogger-image-2098556587.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soak sweet potato slices for 30 minutes up to 8 hours to remove some of their starchiness</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcpk7erkCqGExXBxNO0SH3degn-p5ofKEHObhFEy-d3X64mg_s7gJWqyVOngJvZBPS1-pU-DYLBfmNJAnSHW6_Gq75FC2LA_Cv_yoB0hPrHzl-mAoxMSAEzSm41fdqBDnO8lvnSRlPQ/s640/blogger-image-2125466660.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcpk7erkCqGExXBxNO0SH3degn-p5ofKEHObhFEy-d3X64mg_s7gJWqyVOngJvZBPS1-pU-DYLBfmNJAnSHW6_Gq75FC2LA_Cv_yoB0hPrHzl-mAoxMSAEzSm41fdqBDnO8lvnSRlPQ/s320/blogger-image-2125466660.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This oil may look hot enough, but it's not.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKJ85iZYurBdlmcEjWTWwY53GTlGSHbShNf2jkxquTjVG6jswtEPcqzODotKNEFwIRQWEBBMhKQqHaYDCFOArCPv75g7WGOi7NWR0if1yjmGqZPTETXRTxHKUTPNjaBGzSlofAO5WIA/s640/blogger-image-812317955.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKJ85iZYurBdlmcEjWTWwY53GTlGSHbShNf2jkxquTjVG6jswtEPcqzODotKNEFwIRQWEBBMhKQqHaYDCFOArCPv75g7WGOi7NWR0if1yjmGqZPTETXRTxHKUTPNjaBGzSlofAO5WIA/s320/blogger-image-812317955.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This oil is the perfect temperature to steam the fries inside but crisp them up outside.</td></tr>
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<b>Parmesan Sweet Potato Fries</b> </h2>
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Adapted from <a href="http://www.theartofdoingstuff.com/guaranteed-crispy-sweet-potato-fries-sriracha-mayo-dip/">The Art of Doing Stuff</a></div>
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Makes 2-4 servings<br />
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<i>For the fries</i>:<br />
<ul style="text-align: left;">
<li>2 large sweet potatoes, peeled</li>
<li>Bowl of cool water</li>
<li>1-2 tablespoons flour or cornstarch</li>
<li>Vegetable oil, for frying</li>
</ul>
<i>For the spice mixture</i>:<br />
<ul style="text-align: left;">
<li>2 tablespoons parmesan cheese, shredded or powered</li>
<li>1 teaspoon garlic salt </li>
<li>1 tablespoon dried parsley, or fine dice fresh if that's what you have on hand</li>
<li>1/4 teaspoon black pepper</li>
</ul>
<ol style="text-align: left;">
<li>Very carefully cut your sweet potatoes into fries. The best way to do this is to halve the potatoes, then halve again, then cut into uniform little strips. You want them to be in between shoestring and fast food fry thickness. Soak the "fries" in an ice bath for 30 minutes or up to 8 hours before you're going to use them.</li>
<li>When you're ready to cook, pre-heat your oil on 400 degrees or set a heavy bottomed skillet to medium high. You'll know it's hot enough when a drop of water splatters in the oil.</li>
<li>Drain the potatoes and toss in flour until lightly coated.</li>
<li>Fry in the hot oil* for 7-10 minutes or until golden brown. You may need to do this in batches depending on how big your fryer/pan is, so keep a foil lined piece of aluminum foil in a 250 degree oven to keep the first batches warm. Be careful not to overcrowd.</li>
<li>Once you are finished frying, plate the finished fries on a paper towel lined bowl or plate and sprinkle generously with the herb/spice mixture. </li>
<li>Serve with ketchup, mayo, or just plain on their own.</li>
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<i>*Be careful! Oil burns are not fun at all. Make sure you have a fire extinguisher or a box of baking soda nearby any time you're frying to easily extinguish any accidental grease fires. Additionally, never EVER leave hot oil unattended. </i></div>
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Questions? Comment below.<br />
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<i>Simple, delicious, done!</i></div>
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XOXO</div>
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Shauna E!</div>
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Quick and Dirty Q&A with Shauna E</div>
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1. Why do I need to soak the potatoes first?</div>
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Soaking the sweet potatoes in water will help draw out some of their natural starchiness, which in turn will help them stick to each other less during frying. Less sticking equals a crispier fry!</div>
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2. Deep frying is do fatty! What are my other options?</div>
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It's no secret, the more fat you cook with something, the tastier it will become. While I do believe everything is great in moderation, there are ways to lighten this recipe up. For lighter fries, simply preheat your oven to 450, then spread the floured fries onto a foil-lined baking sheet (for easier clean-up) and drizzle the fries with 2-4 tablespoons of olive oil and smoosh around with your hands. Bake for 12-15 minutes, flipping once and adding more oil. Please note that oven-baked fries will NOT look as crispy as the fries pictured above but they will still be delicious.</div>
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3. How can I make sure my fries come out as crispy as when I go to a restaurant?<br />
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First of all, make sure you have PLENTY OF OIL. Make sure there is enough oil to cover the potatoes, and then some. For a 10" skillet, I used approximately 2 cups, and even added a little more with the second batch. Second, make sure your oil is HOT!!! See the two pictures precluding the recipe for some examples of how your oil should and shouldn't look when you're cooking. Additionally, attempt not to overcrowd the skillet/fryer. Adding too much at one time will lower the temperature and cause sticking. Remember: The less stickiness the more crispiness. And always, NEVER EVER leave anything you're deep frying unattended, and always have a method to extinguish nearby just in case.</div>
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Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com1tag:blogger.com,1999:blog-66686118875694624.post-170111816069937362012-10-12T17:05:00.001-07:002012-10-12T17:06:06.845-07:00Foodie Friday:Go Go Gadget Edition<div dir="ltr" style="text-align: left;" trbidi="on">
Happy Friday readers! I'm writing from my desk at work where we have approximately 14 orders for 7 processors so... yeah. Blog time, woop!<br />
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Tomorrow is the big day! Our boy Regi comes home from Ocala and I couldn't be more thrilled. My husband has gone crazy buying the little stinker every toy a puppy could need, and I've been reading up on training and how to be the best pet owner ever. I've also book marked so many recipes for homemade puppy treats! I can't wait to spoil our little man rotten.<br />
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Okay, okay, enough about the pup already! You're here for the food!<br />
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Today I want to talk about my 3 favorite gadgets/tools in the kitchen. These items really motivate me to WANT to cook, instead of just getting through it.<br />
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1. <a href="http://www.amazon.com/Misto-Gourmet-Sprayer-Brushed-Aluminum/dp/B00004SPZV/ref=sr_1_1?ie=UTF8&qid=1350054966&sr=8-1&keywords=misto">Misto Gourmet Olive Oil Sprayer</a>, $9.98<br />
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<tr><td style="text-align: center;"><a href="http://ecx.images-amazon.com/images/I/31D6GBYVAYL._SY450_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://ecx.images-amazon.com/images/I/31D6GBYVAYL._SY450_.jpg" width="89" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Amazon.com</td></tr>
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The Misto is an oil spritzer. Instead of using those PAM sprays that are full of propane and who knows what else, you fill the reservoir of the Misto with your favorite oil (olive for me!), pump the lid a few times, and viola! Homemade non-stick spray with natural ingredients. The design is unobtrusive enough to sit out on the counter without looking gaudy. I use my Misto on the grill, sautee pan, when baking, and even to top my salads.<br />
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2. <a href="http://www.amazon.com/OXO-Good-Grips-Julienne-Peeler/dp/B0000CCY1S/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1350055051&sr=1-2&keywords=julienne+peeler">OXO Good Grips Julienne Peeler</a>, $9.99<br />
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<tr><td style="text-align: center;"><a href="http://ecx.images-amazon.com/images/I/31YkhZTgtKL._SX450_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="145" src="http://ecx.images-amazon.com/images/I/31YkhZTgtKL._SX450_.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Amazon.com</td></tr>
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I always assumed people made those gorgeous squash pastas and matchstick veggies using careful knife techniques, or a mandolin slicer that costs $2727437247. I was wrong though; all I needed was a sweet julienne peeler. My best friend Katie got me one as part of my birthday gift this year, and boy am I ever grateful. The very first thing I made with my julienne peeler was fresh zucchini pasta. This is a tool that takes some practice though! You have to have patience and slice the peeler slowly over the surface you're cutting, while also assuming a firm grip. You also have to be very aware of hand placement, or you'll surely loose some skin! The time and practice pay off though the first time you have a beautiful bowl of thin carrots for coleslaw or to top salads.<br />
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3. <a href="http://www.amazon.com/KitchenAid-KSM75WH-Classic-Tilt-Head-2-Quart/dp/B00063ULMI/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1350055301&sr=1-2&keywords=kitchenaid+mixer+classic">KitchenAid Stand Mixer</a>, $258.99<br />
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<tr><td style="text-align: center;"><a href="http://ecx.images-amazon.com/images/I/419Pb1OIDNL._SY450_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://ecx.images-amazon.com/images/I/419Pb1OIDNL._SY450_.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Amazon.com</td></tr>
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Hands down, the BEST kitchen gadget I have or will ever have. The stand mixer does it all- mixes, kneads, mashes, separates and so much more. There are literally 50 attachments you can add to this mixer to make it even more kick-ass such as an ice cream maker, slice and dice, or pasta maker. I received this mixer from my parents the year I got into baking (had to do something instead of homework, right?) and it's been my BFF ever since. Initially my mixer was just for making mashed potatoes, and mixing cake batter, but recently I've learned it can do so much more. It will knead dough, it will separate cream into butter, or whipped cream. Yes, it's a lot of money. However, it's an investment. With proper care, you'll never have to replace it, and it will literally last 30 years or longer. I highly recommend making the investment!<br />
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Well kids, that's all I've got. Three amazing kitchen gadgets that make my life in the kitchen a little easier, and more fun. I hope you all have a fantastic week, and stay tuned for Sunday's post!<br />
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Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com0tag:blogger.com,1999:blog-66686118875694624.post-31937768415167063812012-10-10T08:20:00.001-07:002012-10-10T08:20:54.748-07:00Ridiculously Easy Recipe: Barbecue Chicken Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
Almost a month and no updates? I am truly awful. Between my best friend's wedding, getting sick, an impromptu visit from my pregnant <a href="http://thisdecaflife.blogspot.com/">sister-in-law</a>, my <a href="http://newlywednichole.com/">sister </a>getting a new dog (Oskar is too cute!), AND preparing for our own fur baby, I have been overwhelmed! Despite all that though, I've been cooking up a STORM.<br />
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I turned a little bit of Walter (my <a href="http://easyeatsshauna.blogspot.com/2012/09/foodie-friday-september-14-2012.html">sourdough starter</a>) into the most amazing, melt-in-your-mouth biscuits. I made shrimp scampi, mushroom risotto, and carrot, ginger, and rosemary soup all for the first time that were amazing.<br />
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In the interest of honesty, I also made the worst biscuit gravy ever recently. I decided to use buttermilk instead of 2% and it was vile. Too sour, too salty, not even close to the thick, creamy sauce I was dreaming about. My husband was kind enough to rave about the nasty dish, but I know the truth.<br />
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One thing I've made lately that I have LOVED and will make over and over again is this barbecue chicken pizza. It's no secret I'm not the biggest fan of tomato sauce OR pizza. When the choices for take-out are presented to me, I'll always choose Chinese, tacos, or a sandwich over the famous Italian pie.<br />
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This pizza is different though--it combines tangy barbecue sauce with cooked chicken, creamy cheeses, and sweet red onions. A touch of cilantro at the end brings this pizza from home-chef to professional elegance, and really balances out the sweetness of the other ingredients. This pizza is a great weeknight meal with a salad, or double the ingredients and make two (or 10!) to serve on game day.<br />
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<b>Barbecue Chicken Pizza </b></h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WjGO7QdA9qzvjYvb4U4QolA-Ue1C7NuNgse-Lc7WtlP-_ZQnHBeyzzoCaiDCMYKivb7e-haEyzg2WFsLtJVJqIqNqcKtG9Wzu2IRawMe_yhZe0SleTTodtXQ9EWh-P-AlGhynDTjEQ/s1600/chickenpizza.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WjGO7QdA9qzvjYvb4U4QolA-Ue1C7NuNgse-Lc7WtlP-_ZQnHBeyzzoCaiDCMYKivb7e-haEyzg2WFsLtJVJqIqNqcKtG9Wzu2IRawMe_yhZe0SleTTodtXQ9EWh-P-AlGhynDTjEQ/s400/chickenpizza.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tastes just like the one you can order from California Pizza Kitchen, but without the huge price tag!</td></tr>
</tbody></table>
</div>
<div style="text-align: left;">
Makes 1 pie</div>
<br />
You will need:<br />
<br />
<ul style="text-align: left;">
<li>1 cup cooked chicken breast, chopped, shredded, or cut into strips</li>
<li>2 cups mozzarella, or fontina cheese (or mix the two!)</li>
<li>Your favorite bottled barbecue sauce (I like <a href="http://www.sweetbabyrays.com/Sauce.aspx">Sweet Baby Ray's</a> brand sweet vidalia onion bbq sauce)</li>
<li>1/2 cup red onion, sliced thin (or more if you're an onion freak like Jeff and I)</li>
<li>1/4 cup fresh cilantro, torn </li>
<li>1 pizza crust, either store bought or homemade*</li>
</ul>
<br />
<i>*If your local grocery store has a bakery, chances are it puts out fresh pizza dough to buy. If you can't find it, or don't want to make your own, brands like Bertolli and Pillsbury make their own crusts. Make sure you follow the package directions before continuing with the assembly.</i><br />
<br />
Pre-heat oven to 450. Generously flour your work space, then roll out the dough to your desired thickness/pan size. (I prefer to buy those disposable foil pizza pans but if you don't want to do this, either "free-style" your pizza or roll it to fit a standard 13x9 baking sheet.) Using a fork, poke holes liberally through the crust.<br />
<br />
With a pastry brush or spatula, spread a thin layer of barbecue sauce on the crust, about 1/4 cup. Alternate sprinkling on the cheese and chicken until the pie is covered. You want some of the chicken to be under the cheese. Sprinkle on the red onion.<br />
<br />
Bake for 15-20 minutes until the cheese is bubbling and the visible crust is golden brown.<br />
<br />
Remove from the oven and sprinkle on the cilantro. Drizzle on additional barbecue sauce if desired. Allow to cool 10 minutes (if you can wait that long!), then cut into 8 equal-sized pieces.<br />
<br />
<i>Simple, delicious, done!</i><br />
<br />
<b>Shauna E!</b><br />
<br />
Questions? Comment below!<br />
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Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com0tag:blogger.com,1999:blog-66686118875694624.post-53281858008931438922012-09-16T09:17:00.000-07:002012-09-16T09:27:31.061-07:00Ridiculously Easy Recipe: Pumpkin Spice Syrup <div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBXuG8sN8px4JIKQUwqnnMEp21JEc4HkNAV6ZwxANr98xanKt7zl1g4EEO4lA-jBjx8OxEt1KKbzlXSoRjAIQ3bHOxyq3smerBFk0aAOjtzNbUmWd9WNqgO4I7m149LX7OX0X1Ttfug/s1600/psl4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBXuG8sN8px4JIKQUwqnnMEp21JEc4HkNAV6ZwxANr98xanKt7zl1g4EEO4lA-jBjx8OxEt1KKbzlXSoRjAIQ3bHOxyq3smerBFk0aAOjtzNbUmWd9WNqgO4I7m149LX7OX0X1Ttfug/s320/psl4.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little bit of Fall in sunny Florida</td></tr>
</tbody></table>
<br />
Fall is here! Fall is here! Fall is...Oh, that's right. I live in Florida, land of palm trees, old people and 87 degree Christmas'.<br />
<br />
Autumn is but a faint memory for me after living in the Sunshine State for the last 18 years. In Florida, the signal Fall has began can really only be attributed to what flavors are removed and added to the restaurants in the area. Apples, pomegranate, and squash begin making an apperance. Pumpkin bursts out of every dish, both savory and sweet. When I worked at Starbucks a year ago, my best month there was the month we released the pumpkin spice latte and I learned how beautifully it paired with our chai syrup. That's why I was so excited to find <a href="http://buddingbaketress.blogspot.com/2011/09/pumpkin-spice-syrup-for-homemade.html">this recipe</a> for homemade pumpkin spice sauce. While I adore the Starbucks version, $3.55 for my daily latte is a bit steep.<br />
<br />
This pumpkin spice syrup is great in coffee or espresso, or even as a topping for vanilla ice cream. My sister-in-law <a href="http://thisdecaflife.blogspot.com/">Allison</a> swears by it with peanut butter on sandwich bread. Although there is no substitute for hay rides, rolling around in crunchy leaves or the cool smell in the air as summer fades away, this pumpkin spice syrup comes pretty close!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueHdZt1EvwuOEyp8a4qedngT8zE1MfNLshNXVvamazv7nXCkq2AfxuioXcXLuEu8fp5qToMvR68f-1HRPv8VDpdUO2mr-zBQTOmZ0KDpoYQTHLVzH6QIEC5mwtARyjX1eCY2_-gzaIg/s1600/psl1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueHdZt1EvwuOEyp8a4qedngT8zE1MfNLshNXVvamazv7nXCkq2AfxuioXcXLuEu8fp5qToMvR68f-1HRPv8VDpdUO2mr-zBQTOmZ0KDpoYQTHLVzH6QIEC5mwtARyjX1eCY2_-gzaIg/s320/psl1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisk vigorously to prevent scorching</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNO290oRPFlmtMwH4xz-c-bODZ18MntoY9CjO-e4-vCzhBcRHAnhjtUoDYOyNpOQ6rxeh5FeenNZN9O_gMOCc5bCnahCSTlESlw-lJJb08mgb3l5T3BDUOjv527H0RT6mSU22SP-5vg/s1600/psl3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNO290oRPFlmtMwH4xz-c-bODZ18MntoY9CjO-e4-vCzhBcRHAnhjtUoDYOyNpOQ6rxeh5FeenNZN9O_gMOCc5bCnahCSTlESlw-lJJb08mgb3l5T3BDUOjv527H0RT6mSU22SP-5vg/s320/psl3.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir through a mesh strainer to remove any grainy pieces and create a smoother sauce</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDl6XfwCFvkUoZjlubdPP9a-LAuhjdqZGAQoIQ7cHhCClP1nMm0KHjC6G4p09rKk0gziPyGFAliprkgBhKCL0LgcFtXfYTJOis1EDVVrIijZK8ExWtAva8-PEDPuTiL_oX97RQ1G5eA/s1600/psl2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDl6XfwCFvkUoZjlubdPP9a-LAuhjdqZGAQoIQ7cHhCClP1nMm0KHjC6G4p09rKk0gziPyGFAliprkgBhKCL0LgcFtXfYTJOis1EDVVrIijZK8ExWtAva8-PEDPuTiL_oX97RQ1G5eA/s320/psl2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect for lattes, ice cream topping, or plain on it's own!</td></tr>
</tbody></table>
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<br />
<div style="text-align: center;">
<b>Pumpkin Spice Syrup</b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Makes 8-12 servings<br />
<br />
2/3 cup pumpkin puree (canned is fine, but make sure it's pure pumpkin not pie filling!)<br />
2/3 cup white sugar<br />
1 teaspoon ground cinnamon<br />
1 teaspoon pumpkin pie spice (or equal parts ground ginger, ground cloves, and ground nutmeg)<br />
1 1/4 cup water<br />
1/2 teaspoon vanilla<br />
<br />
<div style="text-align: left;">
</div>
<ol style="text-align: left;">
<li>In a heavy sauce-pan, combine the ingredients and bring to a boil, stirring constantly to prevent burning.</li>
<li>Let the mixture cook down for 10-15 minutes until thick and syrupy (best test is whether or not it coats the back of a spoon)</li>
<li>Remove from heat, and strain over a fine, mesh strainer or pour through a cheesecloth to catch any chunky bits.*</li>
<li>Store in the refrigerator and stir 2-3 tablespoons into your morning coffee or espresso for a special treat. I've found it's also marvelous as an ice cream topping. </li>
</ol>
<i>*not required but I really disliked the chunky cinnamon/pumpkin bits in my first latte. If you don't mind the texture, feel free to skip this step! </i><br />
<div style="text-align: left;">
<br />
This weekend when I'm home with Jeff, we're going to experiment making our own pumpkin spice frappes in the smoothie maker! I can't wait! </div>
<br />
What are your favorite fall recipes? Comment below!<br />
<br />
<i>Simple, Delicious, Done!</i><br />
<br />
XOXO<br />
<br />
Shauna E!<br />
<br /></div>
Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com2tag:blogger.com,1999:blog-66686118875694624.post-54010015890286412302012-09-14T20:09:00.000-07:002012-09-14T20:14:55.021-07:00Foodie Friday: September 14, 2012<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Welcome to <b>Foodie Friday</b>! Foodie Friday is a freestyle segment of Easy Eats where I entertain you with a story or two, regale you with my latest successes (and failures!) in the kitchen, and provide reviews of my favorite new food products and gadgets!</i>
<br />
<br />
Last Sunday I got on a cooking frenzy and made a roast chicken in my crock pot. I stuffed that baby with rosemary, parsley, lemon, and garlic and set it on high for 3 hours until the meat literally fell off the bones! All week we whittled away at it making chicken and mushroom skillet, curried chicken salad, and barbecue chicken over brown rice. I wish I had a picture to show you all, but of course I forgot to take one. This is definitely something I plan to make often! The ingredients were under $10 total and make at least 5 meals for us throughout the week.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrQkfun1IbzMbm6a_NqRaCwQDarapMCSz57Ve72w59a6rnZBJvCphA3HxtyPHzEj0WIC7c-a6ExQkGmt1nK2B-8kwAxiTVh2PZKajE8GIfo9B79Yw2GiBbOlyay3cnmKBApDymi2rOw/s1600/chicken+boquet.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrQkfun1IbzMbm6a_NqRaCwQDarapMCSz57Ve72w59a6rnZBJvCphA3HxtyPHzEj0WIC7c-a6ExQkGmt1nK2B-8kwAxiTVh2PZKajE8GIfo9B79Yw2GiBbOlyay3cnmKBApDymi2rOw/s320/chicken+boquet.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rosemary, parsley, garlic, lemon for my roast chicken</td></tr>
</tbody></table>
On Sunday, I also whipped up a batch of oven-roasted tomatoes. Now, I'm not normally a tomato person (at least not fresh), but these babies taste like sweet candy. Simply halve and core a pint of grape or cherry tomatoes, toss in a little olive oil, then spread on a (lined) oven pan and bake at 350 for 30-45 minutes. Once they are done, sprinkle with a tablespoon of sugar, a grind of salt, and roast an addition 10 minutes until they turn a rich, deep red color. These are insanely good in salads, pastas, wraps, or even just on their own. I had to stop myself from eating the whole pint in one sitting!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5OAgbAsBK7B0ACoWJlRN7ENjyAgcMgvmx8ncQsCwkyPAx2wcbFLki37zHN99AhnadNA-BhTKoVIA3HQOOMVLS8Rja3foahMkZSc0-urHZqv5AchSczqITi8p7HJVUDda31o816rkcQ/s1600/sundried+tomatoes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5OAgbAsBK7B0ACoWJlRN7ENjyAgcMgvmx8ncQsCwkyPAx2wcbFLki37zHN99AhnadNA-BhTKoVIA3HQOOMVLS8Rja3foahMkZSc0-urHZqv5AchSczqITi8p7HJVUDda31o816rkcQ/s320/sundried+tomatoes.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven-roasted tomatoes are nature's candy</td></tr>
</tbody></table>
<div>
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Monday, Tuesday and Wednesday were hellish days at work. Half our office is out with the flu, so every day I stayed late. By Wednesday I had almost 35 hours! I was so exhausted Wednesday I made Jeff take me to dinner instead of cooking. Of course after such a busy week, I woke up sick myself on Thursday. After getting myself to the doctor's, (and calling off of work) I spent the day sleeping, and being a bum. It was much needed. </div>
<div>
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<div>
I had today off too, so I've been cleaning and cooking all day. I stopped at one point to make my new favorite beverage, a club soda and lime. We had an abundance of limes from the farmer's market two weeks ago and I couldn't think of any other way to use these bad boys up. Although sugar-free, it does remind me of soda which is nice when I'm craving something other than water or coffee. </div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieibTlJe3wbkWP6DRe4z7GKB4z5MLGfogJiLxsif-aC5npjM2pLD7m92YVVpBIakOvug1ACvs2h5ZykhjjtStfmxtk0p4Sc1ia_hQp8vfw05Ep-d-1WltjdnuXqdvAvSYttQqSK62rIA/s1600/spritzer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieibTlJe3wbkWP6DRe4z7GKB4z5MLGfogJiLxsif-aC5npjM2pLD7m92YVVpBIakOvug1ACvs2h5ZykhjjtStfmxtk0p4Sc1ia_hQp8vfw05Ep-d-1WltjdnuXqdvAvSYttQqSK62rIA/s320/spritzer.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My refreshing, post-cleaning treat: Lime and club soda spritzer</td></tr>
</tbody></table>
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Lastly, I FINALLY got around to mixing up this sourdough starter I ordered months ago from Amazon. Sourdough is a lot like a baby; you have to feed it, and baby it until it's just right. Every 12 hours I have to add flour and water to the sourdough yeast. After a few days I'll throw out (or turn into pancakes) about 1 cup of the starter to give it more room to breathe and grow. Yes, it's odd to think of yeast as a living thing but it most certainly is! I cannot wait until I can start pulling from this jar to make amazing rye bread, or English muffins from scratch. Jeff does not know how lucky he is to have a partner like me!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0y1l5ckUnzoMu-sTGWkpP7aL2cTONmz-d9FSNVm_GQVozXhl96qAGO8ZUBR_2FJvFKoZCRjO3ldLmGSaCuMGb4Arbd0BGcnFWvLGrPj5r2bFeuy5Ep0D4oT_3C0LFdKiucYKeVieEQg/s1600/yeasty+goodness.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0y1l5ckUnzoMu-sTGWkpP7aL2cTONmz-d9FSNVm_GQVozXhl96qAGO8ZUBR_2FJvFKoZCRjO3ldLmGSaCuMGb4Arbd0BGcnFWvLGrPj5r2bFeuy5Ep0D4oT_3C0LFdKiucYKeVieEQg/s320/yeasty+goodness.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Patience is a virtue.</td></tr>
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So how was your week? What cooking highs and lows did you experience? Comment below!<br />
<br />
<i>Simple, Delicious, Done!</i><br />
<br />
XOXO<br />
<br />
Shauna E!</div>
</div>
Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com0tag:blogger.com,1999:blog-66686118875694624.post-82824797416230125422012-09-09T08:00:00.000-07:002012-09-09T08:00:02.502-07:00Technique of the Week: Outstanding Homemade Oatmeal Packs<div dir="ltr" style="text-align: left;" trbidi="on">
It's obviously no secret that the more processed and convenient a food is, the more money it will cost. Diced celery will always cost a bucket-full more than it's stalk counterparts. Dried beans, while being more expensive per unit, will always be a better value than the canned stuff because of the amount of servings one bag holds. The cost of ingredients needed to make<a href="http://www.easyeatsshauna.blogspot.com/2012/03/technique-of-week-sensational-stove-top.html"> popcorn at home</a> are still less than the bagged, microwave ready stuff. I could go on for hours, trust me...<br />
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Possibly the worst offender is pre-packaged oatmeal. These little envelops are chock full of calories, unnecessary additives for "freshness" and grossly overpriced. <span style="background-color: white;">10 tiny little packs for almost $5.00? You have to eat 3 of them to feel full! No way!</span><br />
<br />
I learned awhile ago (total "duh" moment on my end!) that it's easier to just buy the tub of quick oats and make my own flavored oatmeal concoctions. A container of oats has about 30 servings and will run you around $2.50. Throw in some brown sugar, a bag of nuts, and some dried fruit and you're up to a little over $7.00 for three times as much oatmeal as the boxed stuff. The best part? YOU can control exactly how much sugar, sodium, and preservatives go into each pack, therefor making it loads healthier. Give it a try!<br />
<br />
<h2 style="text-align: center;">
Pre-Portioned Oatmeal Packs</h2>
<br />
Makes 5 individual servings<br />
<br />
<i>You will need</i>:<br />
<br />
<ul style="text-align: left;">
<li><span style="background-color: white;">5 sandwich or snack size zipper bags, or other small containers. </span></li>
<li><span style="background-color: white;">2.5 cups quick-cooking oats</span></li>
<li><span style="background-color: white;">1/4 cup s dried fruit (I used cherry-infused cranberries)</span></li>
<li><span style="background-color: white;">1/4 cup crushed nuts (I had macadamia nuts on hand but almonds, walnuts or pecans would be great)</span></li>
<li><span style="background-color: white;">1/4 cup brown sugar </span></li>
<li><span style="background-color: white;">Cinnamon, to taste</span></li>
</ul>
<ol style="text-align: left;">
<li><span style="background-color: white;">In a medium bowl combine all ingredients, making sure the brown sugar breaks up and is distributed evenly with the oats. Portion into small containers, about a heaping 2/3 cup per serving. </span></li>
<li><span style="background-color: white;">When you're ready to eat pour </span><span style="background-color: white;">the</span><span style="background-color: white;"> contents of the bag into a bowl, and add 1 cup of water. </span></li>
<li><span style="background-color: white;">Microwave in 20-second intervals until the water is absorbed, about 1 minute total. </span></li>
<li><span style="background-color: white;">Enjoy!</span></li>
</ol>
<div>
A few tips: The ratio of mix-ins to oats is perfectly optional. I know most people would probably enjoy much more sugar in their oatmeal, but I don't have big sweet tooth in the mornings so for me, less is more. If you don't like nuts, skip them! The one important thing to account for is the water. Making sure you double the amount of water to oats is crucial in having oatmeal that isn't too dry. </div>
<div>
<br /></div>
<div>
If you want to save on the bags/containers, you can also just store the whole she-bang in a large canister and pull 2/3 cup of the mixture out each time you're ready to eat. I leave these on my desk at work so the more portable, the better!</div>
<div>
<br />
Simple, delicious, done!<br />
<br />
Love,<br />
<br />
Shauna E</div>
</div>
Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com0tag:blogger.com,1999:blog-66686118875694624.post-89825661854792984492012-09-07T17:03:00.003-07:002012-09-07T17:03:51.135-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
<i>Welcome to <b>Foodie
Friday</b>! Foodie Friday is a freestyle segment of Easy Eats where I entertain
you with a story or two, regale you with my latest successes (and failures!) in
the kitchen, and provide reviews of my favorite new food products and gadgets!</i></div>
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This week has been ridiculous. I managed to work 45 hours in
4 days due to the Monday holiday, and boy am I wiped! Because of my crazy week,
I took tonight to just relax, watch some TV (I scored the entire series of Boy
Meets World from my little sister, hello!!!), and be a bum.</div>
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Part of my Friday night was making kale chips for the first
time. My sister-in-law <a href="http://thisdecaflife.blogspot.com/2012/09/kale-chips.html">Allison</a> tempted me to try them when she posted a simple
recipe for them on her blog. I have to say, the texture and crunch were great,
but the flavor left me flat. Don’t get me wrong, I love my greens! I think I
overcooked them though, which gave them a slightly bitter aftertaste. I
definitely think I will try them again soon, and maybe add some garlic salt and
onion powder to the show to amp up the flavor.</div>
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In other news, I bought an<a href="http://www.amazon.com/gp/product/B0009A0N4E/ref=oh_details_o01_s02_i00"> ice cream maker</a> a few weeks ago
and I am in love. So far I’ve made pumpkin spice ice cream, strawberry ice
cream, and chocolate toffee chip ice cream. I have so many recipes bookmarked
in my recipes folder that I want to try. </div>
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The pumpkin spice tasted like pure heaven; it was sweet, it
was creamy, and the pumpkin came through wonderfully. The strawberry was OK; it
lacked a wow-factor that really makes me want to experiment to get the fruity
flavors to come through more (what do you think? strawberry extract? more puree? less puree?)</div>
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The best of all three was the chocolate toffee
chip which is funny because I literally whipped it up in 5 minutes once I
realized I still had a ton of ice and salt left over from making strawberry! (Don’t
judge me, I don’t like to waste stuff!)</div>
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I went for a 4-quart maker which means it’s gigantic, and I
haven’t made larger than a quart at a time. It’s nice to know that I have the
option to though! A pint seems to work just fine for 2-3 people though, and it
isn’t like regular store-bought ice cream—you have to eat it pretty quick or
the texture changes. </div>
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So, what’s up for your weekend, dear followers? </div>
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<i>Stay tuned for Sunday's Technique of the Week--it's <b>oat</b>rageous!</i></div>
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XOXO</div>
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Shauna E!</div>
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Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com3tag:blogger.com,1999:blog-66686118875694624.post-84709196908895641722012-09-05T05:00:00.000-07:002012-09-05T05:00:02.753-07:00Ridiculously Easy Recipe: Pesto Pasta Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Times New Roman","serif";">As
summer draws to a close for the rest of the country, Florida summer rages on.
Today the temperature was 86 degrees and it won’t be getting any cooler for at least another 3 months.</span></div>
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<span style="font-family: "Times New Roman","serif";">So while the rest of America can begin to
embrace boots, jackets, and cocoa weather, we in Florida can enjoy this cool pasta
salad (and our bikinis) for a little longer! <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">I love,
love, love basil pesto. It’s nutty, it’s slightly sweet and it’s perfect with
pasta. The best part is you can use it sparingly and still come out ahead with<u><b>
tons</b></u> of flavor. I prefer to buy my pesto from the store (Bertoli makes a great one!) but feel free to make your own with fresh basil, toasted pine nuts, and
olive oil. <o:p></o:p></span></div>
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<h2 style="text-align: center;">
<span style="font-family: "Times New Roman","serif";">Pesto
Pasta Salad</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVznfyiKRdTOur6vaVaSfSTq8IeEUwBTn1MDXgb0s4pfiL9pGJcFcIKFxarQCyPRf_l8rBOfRACOFCq8sZDz-1N6nw-djg7T7-iTUXlshukI-rLZmJRCLv4IxPdx_1KhRSmD87q5324A/s1600/pesto+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVznfyiKRdTOur6vaVaSfSTq8IeEUwBTn1MDXgb0s4pfiL9pGJcFcIKFxarQCyPRf_l8rBOfRACOFCq8sZDz-1N6nw-djg7T7-iTUXlshukI-rLZmJRCLv4IxPdx_1KhRSmD87q5324A/s320/pesto+pasta.jpg" width="320" /></a></div>
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<span style="font-family: "Times New Roman","serif";">Makes
approximately 8, ½ cup servings.<o:p></o:p></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Times New Roman', serif;">2
tablespoons prepared basil pesto (or make your own!)</span></li>
<li><span style="font-family: 'Times New Roman', serif;">1
tablespoon olive oil</span></li>
<li><span style="font-family: 'Times New Roman', serif;">4 cups cooked
bowtie (farfelle) pasta</span></li>
<li><span style="font-family: 'Times New Roman', serif;">1 cup
cubed, fresh mozzarella</span></li>
<li><span style="font-family: 'Times New Roman', serif;">1 cup
fresh spinach </span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif;">chiffonade</span><span style="font-family: 'Times New Roman', serif;">*</span></li>
<li><span style="font-family: 'Times New Roman', serif;">½ cup
pepperoni slices, cut into quarters</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Salt,
and pepper, to taste</span></li>
</ul>
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<ol style="text-align: left;">
<li><span style="font-family: 'Times New Roman', serif;">In a
large bowl, whisk the pesto and olive oil. </span></li>
<li><span style="font-family: 'Times New Roman', serif;">Add the still warm bowties, and
spinach and stir to combine. The heat from the pasta will slightly wilt the
spinach. </span></li>
<li><span style="font-family: 'Times New Roman', serif;">Gently fold in the pepperoni and mozzarella. </span></li>
<li><span style="font-family: 'Times New Roman', serif;">Add salt and pepper to
taste. </span></li>
<li><span style="font-family: 'Times New Roman', serif;">Serve immediately or chill for 4-24 hours. </span></li>
<li><span style="font-family: 'Times New Roman', serif;">Garnish with a sprinkle of </span><span style="font-family: 'Times New Roman', serif;">Parmesan</span><span style="font-family: 'Times New Roman', serif;"> cheese, if
desired.</span></li>
</ol>
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<span style="font-family: "Times New Roman","serif";">(*<i>to chiffonade, simply roll a handful of spinach
leaves tightly then thinly slice into strips. It’s more visually pleasing than
torn spinach and you won’t get big hunks of greens in every bite!)<o:p></o:p></i></span></div>
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<span style="font-family: Times New Roman, serif;">Simple, Delicious, Done!</span></div>
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<span style="font-family: Times New Roman, serif;">Love, </span></div>
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<span style="font-family: Times New Roman, serif;">Shauna E</span></div>
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Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com0tag:blogger.com,1999:blog-66686118875694624.post-27290623936369389372012-09-02T20:58:00.001-07:002012-09-10T19:06:04.736-07:00Ridiculously Easy Recipe: Luscious Sweet Potato Latkes<div dir="ltr" style="text-align: left;" trbidi="on">
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All through college (and now as part-time on the weekends), I
worked at a NY-style deli that specialized in Jewish delicacies such as chopped
liver, knishes, challah and rye bread, nova salmon, matzo ball soup, and of
course, potato pancakes. Potato latkes are a delicious marriage of shredded
potatoes, onion, parsley, and egg formed into a patty and fried in oil. They
are wonderful plain, or with a dollop of sour cream and applesauce. I’ve even
had customers smother their potato cakes in maple syrup!</div>
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These potato latkes I present to you today are with a slight
twist on the old classic: I used sweet potatoes. Sweet potatoes are, as the name suggests, slightly sweeter than their white counterparts. They are higher in fiber as well. The sweetness in sweet potatoes isn't sugary like you would expect, but a mild, earthy sweetness that is delicious when complimented with cinnamon, brown sugar, or butter. </div>
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Just in time for <a href="http://www.chabad.org/holidays/JewishNewYear/template_cdo/aid/4762/jewish/What-is-Rosh-Hashanah.htm">Rosh Hashanah</a>, these latkes are a perfect
starter to a New Year’s Seder, or a simple side dish with grilled meat. I
personally enjoy them with runny eggs at breakfast! No matter how you slice it,
these sweet potato latkes are divine. </div>
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Shauna’s Sweet Potato Latkes (adapted from www.<a href="http://allrecipes.com/recipe/sweet-potato-latkes/">allrecipes.com</a> )</div>
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Makes about 20 small latkes</div>
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You will need:</div>
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<ul style="text-align: left;">
<li>2 sweet potatoes, peeled and grated (about 2 cups)</li>
<li>½ cup sweet yellow onion, grated</li>
<li>1 egg, slightly beaten</li>
<li>1 tablespoon honey</li>
<li>2 tablespoons all purpose flour</li>
<li>½ tsp ground nutmeg</li>
<li>2 tsp ground cinnamon</li>
<li>¼-1/2 cup vegetable oil, for frying</li>
</ul>
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<ol style="text-align: left;">
<li>Peel and grate the sweet potatoes and onions. Place a
cheesecloth or paper towels over the mixture and squeeze out any excess liquid.
Let the potatoes sit to release more liquid, then squeeze again.</li>
<li>Place the potatoes, onion, egg, flour, cinnamon, and nutmeg
in a bowl and stir to combine.</li>
<li>Form the mixture into small, 2” patties.</li>
<li>Heat the oil and fry 2-3 minutes until brown, then flip and
cook another 2-3 minutes until golden brown.</li>
<li>Place cooked latkes in a warm oven while you continue to fry
until the mixture is done.</li>
<li>Serve with a drizzle of honey, and greek yogurt or sour
cream for dipping.</li>
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<o:p> Enjoy!</o:p></div>
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<o:p><br /></o:p></div>
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Questions? Comment Below!</div>
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XOXO</div>
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Shauna E!</div>
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Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com0tag:blogger.com,1999:blog-66686118875694624.post-32074458440772275992012-08-05T06:30:00.003-07:002012-09-03T11:23:28.641-07:00Technique of the Week: Scratch-Made Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Where
do you all find your recipes? Blogs like this? Internet search?
Pinterest/Tumblr? Family and friends? Old cookbooks with dog-eared pages,
worn at the binding from years of flipping through?<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">For
me, it's all of the above! I love drawing inspiration for cooking and baking
from everything I see. If I'm online and I stumble across a recipe that looks
interesting, beautiful, or challenging, I book mark it for future use. I
currently have a folder around 350 links of recipes I've found and/or tried.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Before
a few years ago, one place I never thought to look for recipes was on the
packaging of food ingredients themselves, which is where today's chocolate cake
recipe comes from. A couple of years back, I searched, and searched, and
searched some more for the perfect chocolate cake recipe for my father's 43rd
birthday. I'm the baker of the family, so birthday treats tend to fall to me
(like I mind!) After finding 30 recipes that all contradicted each other, I
went to the store to settle on a boxed cake mix instead. Browsing through the
aisles, I picked up a container of Hershey's cocoa powder, flipped it
over, and lo-and-behold the simplest, most delicious sounding chocolate cake
recipe ever appeared in my vision. The best part? Aside from the cocoa powder
itself, I had every single ingredient I needed in my pantry at home PLUS
everything to make the accompanying frosting (also featured on the canister.)
You had better believe I high-tailed it out of there and ran home to make it!<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">This
recipe is so very easy and you can take all the credit when you serve it to
your family and friends. It takes only minutes more than a typical boxed cake
mix to assemble. Boxed cake mixes are WONDERFUL in a pinch, but nothing
compares to a fresh-made, melt-in-your-mouth slice of homemade chocolate cake
with chocolate frosting. Pair it with a scoop of vanilla ice cream and watch
out...pure Heaven.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">(A
note: If you are strapped for time, make the frosting the day before. It will
hold beautifully in the fridge for a day or two...just be sure to let it come
up to room temperature before you frost the cake!)<o:p></o:p></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">"Perfectly
Chocolate" Chocolate Cake </span></b></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">(adapted
from the<a href="http://www.hersheys.com/recipes/recipe-details.aspx?utm_source=redirect&utm_medium=redirect&utm_campaign=Redirect-recipes%20(asp)&id=184"><span style="color: blue;"> Hershey's baking</span></a> website)<o:p></o:p></span></b><br />
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><br /></span></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9R-Bv8vAwqxPUZDhtgvhtzHvOodwTSIM9jbQxxuAqilmUWNzy2UP8ddetnMhWMzoo9uoXocO9hxrhyphenhyphenRSgFp_tTgas_mACj16BYvEzxZEgOUauVjSw_2ANfj9eojykysGj38mlv1gOg/s1600/chocolate+cake.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9R-Bv8vAwqxPUZDhtgvhtzHvOodwTSIM9jbQxxuAqilmUWNzy2UP8ddetnMhWMzoo9uoXocO9hxrhyphenhyphenRSgFp_tTgas_mACj16BYvEzxZEgOUauVjSw_2ANfj9eojykysGj38mlv1gOg/s400/chocolate+cake.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Photo credit to my sister, <a href="http://www.newlywednichole.com/">Newlywed Nichole</a>)</td></tr>
</tbody></table>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Serves 10-12<o:p></o:p></span></div>
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<br /></div>
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<b><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">You will need</span></i></b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">:<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 cups granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 3-4 cups white flour<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">3/4 cup Hershey's (or other brand) unsweetened cocoa
powder<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 1/2 tsp baking soda<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 1/2 tsp baking powder<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 eggs<o:p></o:p></span></div>
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</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 cup milk<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1/2 cup vegetable oil<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 teaspoons vanilla<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 cup boiling water<o:p></o:p></span></div>
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<b><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Hardware</span></i></b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">:<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2, 9-inch cake pans<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Microwave to melt butter and boil water (stove-top works just as
well)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Sifter (optional, but helps make the texture even more amazing)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Stand mixer, or hand mixer (optional as well, but will make your
life infinitely easier!)<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1. Pre-heat your oven to 350 degrees. Meanwhile, grease your cake
pans with butter and flour, or cooking spray.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2. Over a large bowl, sift together flour, white sugar, cocoa
powder, baking powder, baking soda, and salt. If you do not own a sifter, than
just mix the 6 ingredients together until well combined. <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">3. Add the eggs, milk, oil, and vanilla and stir. <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">4. Gradually add the 1 cup boiling water and combine until you
have a relatively thin batter. Do not worry as this is how it's supposed to
look! <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">5. Divide the batter evenly between the two cake pans.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">6. Gently drop (from less than 1 inch high) each pan on a counter
(gently!) to release any air bubbles and distribute the batter.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">7. Bake at 350 degrees for 30-35 minutes, or until a toothpick in
the center comes clean. (A note: My oven cooks super fast so it only took me 22
minutes for my cakes to be set. Make sure you set a time for half the suggested
time, check the cakes, then proceed from there!)<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">8. Remove the cakes from the oven, and allow to cool for at least
one hour before removing from the pans. <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">9. Frost with "Perfectly Chocolate" Chocolate Frosting
(recipe follows)<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">10. Enjoy with a scoop of vanilla ice cream, or a generous dollop
of fresh whipped cream!<o:p></o:p></span></div>
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For the frosting (can be prepared up to two days in advance):<o:p></o:p></span></b></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Make 2 cups and will frost 2, 9-inch round cakes<o:p></o:p></span></div>
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<b><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">You will need</span></i></b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">:<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 stick butter<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2/3 cup Hershey's (or other brand) unsweetened cocoa
powder<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">3 cups powdered sugar*<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1/3 cup milk (plus more in case you need to thin it out later)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 tsp vanilla<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">*<i>Make sure to taste your frosting in between intervals. Three
cups of powdered sugar proved to be extremely sweet for my family's tastes so I
normally start with 1 1/2 cups and increase from there. This is purely
preference though!</i><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1. In a microwave safe bowl, microwave the butter in 15-second
intervals until melted.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2. Add the cocoa powder to the melted butter and stir until
well blended.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">3. Alternately add the powdered sugar and milk, beating to a
spreading consistency. <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">4. Add a small amount of additional milk, if needed. <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">5. Stir in vanilla extract.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">6. At this step, you can put the frosting away until ready to use.
Be sure to allow it to come back to room temperature and stir before applying
it to the cake.<o:p></o:p></span></div>
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<b><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Once you're ready to assemble</span></i></b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">:<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">To release the cakes, run a knife along the edges of the pan, then
with a clean plate or piece of cakeboard covering the top, gently turn the cake
over. Do not shake or jostle the cake if it doesn't immediately come free,
instead gently knock on the bottom of the pan and allow to rest
for several minutes, and attempt to release again.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">To frost, place one layer on the cake (bottom-side down) on a
clean plate or piece of cakeboard, gently spread a thin layer of frosting on
the top portion of the cake, then top with the second cake. Frost the sides
while turning the plate until well-coated and even. Frost the top, then adorn
with any decorations such as candies, letters, or chocolate shavings.<o:p></o:p></span></div>
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<b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Questions? Comments? Drop me a note below!</span></b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">XOXO<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Shauna<o:p></o:p></span></div>
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<b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Quick and dirty Q&A</span></b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1. Is there a way to turn this cake into cupcakes? <o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Yes! Simply skip the step for greasing and line your cake pan with
the liners of your choice before baking. This recipe will make around 30
cupcakes. You will want to decrease the baking time to 12-14 minutes (checking
at 6 minutes for your oven.) <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2. Chocolate cake with chocolate frosting is too decadent for me.
Have you any other variations for the frosting?<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Absolutely! To make cream cheese frosting, simply omit the cocoa
powder and replace it with 8oz softened cream cheese. For orange cream cheese
frosting, swap out the vanilla for orange extract and the milk for orange
juice. For a standard buttercream frosting, simply combine the butter, milk,
powdered sugar, and vanilla as listed above, just omitting the cocoa. You could
also make a peanut butter frosting for this by omitting the cocoa and adding
half a cup of creamy peanut butter (or a few tablespoons of PB2) to taste.
The possibilities are endless!<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">3. How do I grease the pan with butter? Should it be melted?<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">No. DO NOT MELT THE BUTTER. You want room temperature butter for
this. You can also use cold butter but the
spreading consistency isn't great and it's dicey whether or not the
flour will stick. On a paper towel, place a 1/2tablespoon of butter, and gently
rub along the inside of the cake pan, paying special attention to the inside
rims. These are the spots that are most prone to sticking later on. Next, take
a tablespoon of flour and swish it around the pan until all sides, bottom, and
rims are coated. Discard excess flour into the sink or trash can. There are
numerous cooking sprays with flour in it for baking purposes like these, but
good old fat and flour is the method I have found to work best over the
years. <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">4. If I make the frosting ahead of time, why do I need
to refrigerate it? And why does it need to come to room temperature
first?<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">In a nutshell, butter spoils. If you leave this frosting on the
counter for a prolonged period of time, you run the risk of the frosting
turning sour, and the possibility of making yourself or your family sick. You
need to refrigerate the frosting, and then bring it to room
temperature when you're ready to frost. Because of the butter in this, the
frosting will harden when cold, and hard frosting will turn delicate cakes into
delicate crumbs. <o:p></o:p></span></div>
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Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com1tag:blogger.com,1999:blog-66686118875694624.post-73479096316164913642012-07-24T10:19:00.003-07:002012-09-03T11:20:47.350-07:00Ridiculously Easy Recipe: Pizzadillas<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white;">Has it really been 4 months since my last post? Did you miss me? I've missed you!</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">There have been lots of big changes in my life since my last post. I switched careers from serving to being a property preservation processor (don't ask me, I don't even know what it means), plus we switched apartments (loving the new place so much more than our last!) and now my husband and I are in the market for our very own furbaby. It's been incredibly hectic around here (more than I enjoy on a normal basis, wahhh) and I am so glad to be back into a normal routine!</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">As I mentioned, I recently switched jobs. It really doesn't pay any more than serving did, but there has been an added pressure of actually budgeting my money versus spending it as I go. For that reason, I've had to be much more thrifty with our food budget. I buy in bulk, I freeze whatever we won't use right away, and I've been trying much harder not to waste any food scraps that are leftover. A few tablespoons of sauce, some leftover cheese, and the last, abandoned tortillas from taco night are turned into an easy, creative meal that tastes just like a thin and crispy crust pizza. </span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">I'm actually pretty surprised I never thought to use tortillas like this before. Now I'm curious about other flavor combinations: What would a cubandilla be like? What about a greekdilla? The possibilities are literally endless! This sandwich would be perfect served with a salad as a light meal, or skip the large tortillas and op for minis instead. I'm betting these would make pretty terrific appetizers! </span><br />
<br />
<h2 style="text-align: left;">
<b>Shauna E's Pizzadillas</b></h2>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfLNvWQnncuCIENhIyp4oUCoHejq1zqqSYwDAJvMka-piknRaL4zm5tJ3j6rzq3ln2ienQ2FB-8KyptYy8BogvLNnpVUdt_m2fePs6kh3rgpfpHFO98YwomVQSnOS-LL8nzFRqXEpDA/s1600/pizzadilla.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfLNvWQnncuCIENhIyp4oUCoHejq1zqqSYwDAJvMka-piknRaL4zm5tJ3j6rzq3ln2ienQ2FB-8KyptYy8BogvLNnpVUdt_m2fePs6kh3rgpfpHFO98YwomVQSnOS-LL8nzFRqXEpDA/s320/pizzadilla.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Sorry for the poor picture; I really need a new camera!)</td></tr>
</tbody></table>
<h2 style="text-align: left;">
</h2>
<div style="text-align: left;">
Makes one pizza quesadilla (Double, or triple as needed!)</div>
<br />
You will need:<br />
<br />
<ul style="text-align: left;">
<li><span style="background-color: white;">2 large tortillas (10" size is preferred)</span></li>
<li><span style="background-color: white;">Softened butter or butter spray</span></li>
<li><span style="background-color: white;">1/4 cup prepared tomato sauce (plus extra for dipping!)</span></li>
<li><span style="background-color: white;">3/4-1 cup shredded mozzarella cheese, enough to cover one tortilla (I like a lot of cheese)</span></li>
<li><span style="background-color: white;">2 tablespoons grated Parmesan cheese</span></li>
<li><span style="background-color: white;">1/2 tablespoons dried Italian herbs</span></li>
<li><span style="background-color: white;">1/2 tablespoon garlic powder</span></li>
<li><span style="background-color: white;">Pepperoni, ham, sausage, sun-dried tomatoes, bell peppers, or any other pizza toppings you like!</span></li>
</ul>
<br />
<br />
<i>The trick with this recipe is to go light on the ingredients: </i><b>less is more</b><i>. You don't want to bog down the crust with a lot of weight and lose the crispiness on the outside!</i><br />
<br />
<br />
<ol style="text-align: left;">
<li>Brush each tortilla lightly with softened butter.</li>
<li><span style="background-color: white;">Place one tortilla butter-side down on a preheated skillet or grill.</span></li>
<li><span style="background-color: white;">Quickly smear on a thin layer of tomato sauce, and top with mozzarella cheese.</span></li>
<li><span style="background-color: white;">Layer on any toppings you prefer, remembering to go sparingly with them.</span></li>
<li><span style="background-color: white;">Grill for 2 minutes or until cheese is mostly melted.</span></li>
<li><span style="background-color: white;">Sprinkle on Parmesan cheese, garlic powder and Italian herbs.</span></li>
<li><span style="background-color: white;">Top with a second, buttered tortilla.</span></li>
<li><span style="background-color: white;">Using a spatula, carefully flip the entire thing over and grill until second tortilla is crispy.</span></li>
<li>Remove first pizzadilla from the heat, cut into halves or quarters.<span style="background-color: white;"> </span></li>
<li>Serve with additional warmed tomato sauce.</li>
</ol>
<div>
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<div>
Questions? Ask below!</div>
<br />
<br />
XOXO<br />
<br />
Shauna E!<br />
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Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com1tag:blogger.com,1999:blog-66686118875694624.post-6130990550842575572012-03-26T15:30:00.008-07:002012-03-26T16:35:26.989-07:00Ridiculously Easy Recipe: Chicken Cordon Bleu Burgers<div style="text-align: center;"><div style="text-align: left;"><span >Let's face it: Ground chicken is not one of my favorite ingredients to cook with. It's a lot mushier than ground beef making it hard to work with, and you have to add TONS of spices to give it any flavor. I bought a pound (used half) of it a few weeks ago in an attempt to eat healthier and was disappointed. The leftover half went into the freezer and was promptly forgotten about until this morning when I rummaged through to take inventory. </span></div><div style="text-align: left;"><span ><br /></span></div><div style="text-align: left;"><span >In my head I wondered "what the heck am I going to make with this?!" There wasn't an option to throw it away because throwing away food is throwing away my hard-earned money! So, I turned to the internet and found a Rachel Ray recipe for <a href="http://www.foodnetwork.com/recipes/rachael-ray/chicken-cordon-bleu-burgers-recipe/index.html">Chicken Cordon Bleu Burgers</a>. I liked the idea of Swiss cheese and ham on a burger, and it seemed like a great way to use up some of my mayonnaise and Dijon mustard. I made a few obvious tweaks such as swapping ham for the Canadian bacon and omitting the oil, shallots, and paprika. </span></div><div style="text-align: left;"><span ><br /></span></div><div style="text-align: left;"><span >These burgers turned out moist, juicy and flavorful! The dijonnaise sauce is what really ties it together. The ham is sweet, the cheese salty, tangy and creamy, and the ground chicken really soaked up the flavor of the steak seasoning and poultry herbs. If I was a skeptic about ground chicken before, now I'm an advocate! </span></div><div style="text-align: left;"><span ><br /></span></div><span style="font-size: 100%; font-family: Georgia, serif; ">Chicken Cordon Bleu Burgers</span></div><div style="text-align: center;"><span style="font-size: 100%; font-family: Georgia, serif; "><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 313px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIXJHhoP64QTwrkTA4gkwjDI0bi9z5ofDPTV4y-kMF9vZXBV2GkhfNYekGeeCcG_k1qOswVx0v10_EIJ-_XyFoAMsIBAOhlnVi8FMDikaddsSgah0kJykYlTGYzEBn2PTDFaMNGrNUA/s320/chicken+cordon+blue+burger.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5724344086888267154" /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; "><b>Serves 2 </b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><i>For the burgers</i><span style="font-style: normal; ">:</span></div><div><ul><li style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="font-size: 100%; ">1/2 lb ground chicken breast (99% fat free)</span></li><li><span style="font-family: Georgia, serif; font-size: 100%; ">2 tablespoons poultry seasoning (I like Lighthouse's freeze-dried variety from Target)</span></li><li><span style="font-family: Georgia, serif; font-size: 100%; ">1 tablespoon McCormick Monterey Steak Seasoning</span></li><li><span style="font-family: Georgia, serif; font-size: 100%; ">1 tablespoon </span><span style="font-family: Georgia, serif; ">Dijon</span><span style="font-family: Georgia, serif; font-size: 100%; "> mustard</span></li><li><span style="font-family: Georgia, serif; font-size: 100%; ">1/2 teaspoon black pepper</span></li><li><span style="font-family: Georgia, serif; font-size: 100%; ">4 thin slices of deli ham (black forest or honey-maple variety)</span></li><li><span style="font-family: Georgia, serif; font-size: 100%; ">4 slices mild Swiss cheese</span></li><li><span style="font-family: Georgia, serif; font-size: 100%; ">2 hamburger buns (or bread of choice. I used onion rolls!)</span></li></ul><ul><li><span style="font-family: Georgia, serif; font-size: 100%; ">Shredded lettuce, sliced tomato, or sliced red onion (optional)</span></li></ul></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><i>For the sauce</i><span style="font-style: normal; ">:</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><ul><li><span style="font-size: 100%; ">2 tablespoons Dijon mustard</span></li><li><span style="font-size: 100%; ">2 tablespoons </span>mayonnaise</li><li>1 drop hot pepper sauce</li><li>ground pepper (to taste)</li><li>salt (to taste)</li></ul></div><div><span ><br /></span></div><div><span >1. Make the sauce ahead of time by combining all ingredients in a small bowl and stirring. Refridgerate until ready to serve. </span></div><div><span ><br /></span></div><div><span >2. In a bowl combine the dijon mustard and ground chicken. Caution, it will be sticky! Next add the montreal steak seasoning, poutry herbs, and pepper. Portion the mixture into two patties, 4 ounces each and chill for at least 1 hour. </span></div><div><span ><br /></span></div><div><span >3. Heat a skillet or grill pan over medium-high heat. When hot add the ham slices and cook until slightly crispy on the edges, flipping once. Meanwhile, preheat your oven on the broil setting to toast the buns and melt the cheese later.</span></div><div><span ><br /></span></div><div><span >4. Remove the ham and set aside. In the same pan spray with cooking spray or olive oil. Add the chicken burgers and cook until juices run clean, about 4 minutes each side.</span></div><div><span ><br /></span></div><div><span >5. Remove the pan from heat and top each burger with two slices of grilled ham, and top with two slices Swiss cheese. Pop the whole pan in the oven (if possible) or transfer into a baking dish and broil for 2-4 minutes or until the cheese has melted. </span></div><div><span ><br /></span></div><div><span >6. Slice open and toast the buns under the broiler as well.</span></div><div><span ><br /></span></div><div><span >7. Remove everything from the oven, spread hal the dijonnaise mixture on the top and bottom of each bun. Place lettuce or other veggies on the bottom of each bun, then top with a burger. </span></div><div><span ><br /></span></div><div><span >8. Enjoy!</span></div><div><span ><br /></span></div><div><span ><b>Questions? Comment below!</b></span></div><div><span ><br /></span></div><div><span ><b><i>XOXO</i></b></span></div><div><span ><br /></span></div><div><span >Shauna E!</span></div><div><span ><br /></span></div><div style="text-align: center;"><span ><b>Quick and Dirty Q & A!</b></span></div><div><span ><br /></span></div><div><span ><b>Q</b>. I can't find ground chicken anywhere! What can I use instead?</span></div><div><span ><br /></span></div><div><span ><b>A</b>. Ground chicken is not always as common in grocery stores as other ground meats. My recommendation here would be to use ground turkey breast instead. I would avoid using ground beef as the flavor changes too dramatically. Although if you do want to use ground beef, you could always omit the poultry spice, add pickles and mustard and make yourself a Cuban burger instead!</span></div><div><span ><br /></span></div><div><span >If you want to stay true and use chicken, you could always swap the ground chicken for plain chicken breasts. Marinade them the same way adding a teaspoon of olive oil to help stick. </span></div>Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com3tag:blogger.com,1999:blog-66686118875694624.post-20613980143496659872012-03-16T05:38:00.000-07:002012-10-28T05:40:27.833-07:00Technique of the Week: Sensational Stove-Top Popcorn<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 100%;">One of my very first jobs as a teenager was working in a concession stand at a movie theatre. We sold candy, hot dogs, nachos, soda, and of course that staple of the cinema: popcorn. One of my favorite tasks on a shift was to man the massive popper, adding the kernels and salt to the oil, and flipping the popped kernels into the basket at just the right moment. To this day, I can still open a paper bag with just a slight flick of my wrist!</span></div>
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I love popcorn. I love the way it smells, and I love the way it tastes when tossed in a little butter and salt. Sure, there are countless microwave varieties out there. In my pantry alone we have kettle popcorn, “homestyle” popcorn, and movie-theatre butter popcorn. I even have a few bags of the 100-calorie varieties but to be honest I have to eat two or three bags to be satisfied. Microwave popcorn is good for a snack in a bind but to me it tastes artificially and often times has the texture and aftertaste of cardboard. </div>
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A few weeks ago, I stumbled upon a recipe on <a href="http://www.blogger.com/simplyrecipes.com/recipes/perfect_popcorn/">Simply Recipes</a> for stove-top popcorn. This is something I’ve always considered to be “too much work” or “too complicated” but really, it isn’t! All you need is a saucepan with a lid and some patience. After playing around with popcorn on the stove for a week or two, I’ve come up with this ratio below for popcorn for one. Feel free to double or triple as needed, making sure you use a larger saucepan/stockpot to account for the extra kernels. The trick is to swirl the pan so the kernels are constantly moving. Having your seasoning ready ahead of time will make the end result even tastier since the hot popcorn will stick better! </div>
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<tr><td class="tr-caption" style="text-align: center;">Swirl the kernels in your saucepan to coat aid in even popping</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">When you hear the popping begin to slow, remove from the heat.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My FAVORITE popcorn topping. This stuff is seriously addictive!</td></tr>
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Make sure you let me know how you fare in the comments below!</div>
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<b>Stove-Top Popcorn for One <o:p></o:p></b></div>
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(Makes about 4 cups)</div>
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<i style="font-size: 100%;">You will need</i><span style="font-size: 100%;">:</span></div>
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<li style="font-style: normal;"><span style="font-size: 100%;">1 quart saucepan with a lid</span></li>
<li style="font-style: normal;"><span style="font-size: 100%;">2 teaspoons good quality oil such as canola, vegetable or olive oil*</span></li>
<li style="font-style: normal;"><span style="font-size: 100%;">2 tablespoons dried corn kernels</span></li>
<li style="font-style: normal;"><span style="font-size: 100%;">½ teaspoon of salt</span></li>
<li style="font-style: normal;"><span style="font-size: 100%;">1 1-gallon ziplock bag</span></li>
<li style="font-style: normal;"><span style="font-size: 100%;">1-2 tablespoon melted butter or popcorn seasoning to taste (I like to use Kernel Season’s White Cheddar variety!)</span></li>
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<span style="font-size: 100%;">(*olive oil works fine here, but the popcorn will have a slightly fruitier taste than you are probably used to. I normally use canola oil)</span><br />
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<li><span style="font-size: 100%; text-indent: -0.25in;">Add butter and/or seasoning to the Ziploc bag. Set aside for later.</span></li>
<li><span style="font-size: 100%; text-indent: -0.25in;">On a stove-top over medium-high heat, add oil and salt to the saucepan. Add 1-2 kernels to the oil and swirl the pan with lid on until they pop.</span></li>
<li><span style="font-size: 100%; text-indent: -0.25in;">Add the remaining kernels and continue swirling the pan until the popping slows to 1-2 seconds per pop, making sure the lid is on but slightly vented. This will help distribute the steam better and will result in denser, moister popcorn!</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;"> </span><span style="font-size: 100%; text-indent: -0.25in;">Add hot popcorn to the prepared Ziploc bag and shake until seasoning is distributed</span><span style="font-size: 100%; text-indent: -0.25in;">.</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;"></span><span style="font-size: 100%; text-indent: -0.25in;">Serve immediately and enjoy!</span></li>
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Questions? Comment below!</div>
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XOXO </div>
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Shauna E!</div>
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<b>Quick and Dirty Q & A</b></div>
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1) What are some other flavor combinations I can try instead of salt and butter?</div>
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<li><span style="font-size: 100%;">I personally love my Kernel Season's White Cheddar flavoring. It's super salty which I love, and has a slightly tangy cheese taste. </span></li>
<li><span style="font-size: 100%;">You could make spicy popcorn by combining 1/2 teaspoon chili powder, 1/8 teaspoon pepper, and a tiny dash of cayenne. Simply add it to the butter in the bag, or skip the butter all together for a healthier treat.</span><span style="font-size: 100%;">Another delicious combination would be a mixture of 1/2 tablespoon white sugar with a 1/4 teaspoon cinnamon. </span><span style="font-size: 100%;">Play around! You could try chopped fresh herbs, </span>Parmesan <span style="font-size: 100%;">cheese... really anything would work!</span></li>
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2) Why should I stove-top pop? The microwave is so easy! </div>
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<li><span style="font-size: 100%;">Aside from the flavor being far fresher than the commercial microwave varieties, stove popping is a good deal more affordable. A 16 ounce bag of corn kernels costs around $2.50 and will make countless servings where as a box of 6 bags of the microwave junk will cost you anywhere from $4.00-$6.00. </span></li>
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Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com5tag:blogger.com,1999:blog-66686118875694624.post-5474285737579005182012-02-20T15:23:00.000-08:002012-02-20T15:26:04.526-08:00I'm a slackerI have a few posts in the works for you, my lovely readers!<div><br /></div><div>I know it's been over a month since the <a href="http://easyeatsshauna.blogspot.com/2012/01/ridiculously-easy-recipe-bodacious.html">blueberry crepes</a> post, but I promise I'll be back this week with a new recipe, new technique, and maybe even a new segment!</div><div><br /></div><div>In the meantime, what are some recipes/techniques you'd like to see demystified? </div><div><br /></div><div>Comment below! </div><div>=</div><div>XOXO</div><div><br /></div><div>Shauna E!</div><div><br /></div>Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com0tag:blogger.com,1999:blog-66686118875694624.post-1597318392870400712012-01-22T19:06:00.000-08:002012-01-22T19:36:24.673-08:00Ridiculously Easy Recipe: Bodacious Blueberry Crepes!<div style="text-align: left;">As some of you may know, I've been on Weight Watchers on and off since 2008. Sometimes I have great success with it, other times I am too lazy to put in the work to lose weight. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">What most people think about WW is that it’s a diet and I have to say, it isn’t. At least, it isn’t a diet in the sense that you cut out certain things, or fixate on others. Essentially Weight Watchers teaches portion control, emphasis on eating fruits, veggies, and lean meats, and other lifestyle changes like working out, and drinking water. It’s a great program if one is willing to take the time to plan and track.</div><div style="text-align: center;"> <p class="MsoNormal" style="text-align: left;">That being said, you can eat almost anything when “on plan.” For example, these amazing blueberry crepes I made for Jeff and me after dinner tonight. Fresh blueberries simmered on the stove with powdered sugar, grated ginger, lemon zest and a pinch of cinnamon is our filling. Our shell is a crepe, a thin pancake that is quick cooked on the stove-top. Both recipes I modified from existing <a href="http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=250411">Weight Watchers recipes</a>.</p> <p class="MsoNormal" style="text-align: left;">Who says a girl can’t have her crepe and eat it too?</p> <p class="MsoNormal" style="text-align: left;"><b><br /></b></p><p class="MsoNormal" style="text-align: center;"><b> Blueberry-Filled Crepes<o:p></o:p></b></p><p class="MsoNormal" style="text-align: left;"><b><br /></b></p> <p class="MsoNormal" style="text-align: left;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lhQFLqs_pAgldvmWFI-78Z-KWkQFG1PjNmfNKvgMLHei8MnHqq2DIN45UUZB39CFwUqrP2pQwaDWSkXGLUeTT6RRAPk27_HTXAk9lk7q95PwskLHZDv8GDEceOcq2qRXb0reb1439g/s320/blue%257B_crepe.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5700660044407002738" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 239px; " /></p><div style="text-align: left;"><br /></div><p class="MsoNormal" style="text-align: left;">Serves 2 or 4 (depending on how hungry you are!) </p><p class="MsoNormal" style="text-align: left;"><br /></p> <p class="MsoNormal" style="text-align: left;"><i>For the filling, you will need:<o:p></o:p></i></p> <p class="MsoNormal" style="text-align: left;">2 cups, or one pint, fresh or frozen blueberries</p> <p class="MsoNormal" style="text-align: left;">½ cup powdered sugar</p> <p class="MsoNormal" style="text-align: left;">2 tablespoons water</p> <p class="MsoNormal" style="text-align: left;">Zest of one lemon</p> <p class="MsoNormal" style="text-align: left;">1 teaspoon grated ginger</p> <p class="MsoNormal" style="text-align: left;">1/8 teaspoon (just a dash really!) ground cinnamon</p> <p class="MsoListParagraphCxSpFirst" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->1)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->In a small saucepan, combine blueberries, sugar and water on medium-low setting. </p> <p class="MsoListParagraphCxSpMiddle" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->2)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Cover.</p> <p class="MsoListParagraphCxSpMiddle" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->3)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Gradually add in the zest, and ginger. </p> <p class="MsoListParagraphCxSpMiddle" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->4)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Bring to a low boil, stirring occasionally. </p> <p class="MsoListParagraphCxSpMiddle" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->5)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Continue to cook until berries are soft and the sauce thickens slightly.</p> <p class="MsoListParagraphCxSpMiddle" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->6)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Remove from heat and stir in dash of cinnamon.</p> <p class="MsoListParagraphCxSpLast" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->7)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Serve immediately or store in the fridge for up to one week. Reheat on the stovetop or in the microwave for 90 seconds, stirring often. </p><p class="MsoListParagraphCxSpLast" style="text-align: left;text-indent: -0.25in; "><br /></p> <p class="MsoNormal" style="text-align: left;"><i>For the crepes, you will need:<o:p></o:p></i></p> <p class="MsoNormal" style="text-align: left;">1/3 cup all-purpose flour</p> <p class="MsoNormal" style="text-align: left;">½ cup fat free milk</p> <p class="MsoNormal" style="text-align: left;">2 eggs or 6 egg whites (I used one egg and 3 egg whites)</p> <p class="MsoNormal" style="text-align: left;">1 teaspoon vanilla extract</p> <p class="MsoNormal" style="text-align: left;">2 teaspoons granulated sugar</p> <p class="MsoNormal" style="text-align: left;">¼ teaspoon baking powder</p> <p class="MsoListParagraphCxSpFirst" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->1)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->In a bowl combine all ingredients listed. The batter will be thin, almost watery. </p> <p class="MsoListParagraphCxSpMiddle" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->2)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Heat a large (12”) skillet on medium and spray <b>very liberally</b> with cooking spray.</p> <p class="MsoListParagraphCxSpMiddle" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->3)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Pour ¼ cup batter in hot skillet and immediately swirl the pan, distributing the batter to the edges of the pan. </p> <p class="MsoListParagraphCxSpMiddle" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->4)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->As the edges start to curl, slowly run a rubber spatula under the crepe to loosen. </p> <p class="MsoListParagraphCxSpMiddle" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->5)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->You can flip the crepe once the underside is slightly golden brown.</p> <p class="MsoListParagraphCxSpMiddle" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->6)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Cook the other side, and slide onto a plate.</p> <p class="MsoListParagraphCxSpLast" style="text-align: left;text-indent: -0.25in; "><!--[if !supportLists]-->7)<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Repeat with the remaining batter, 4 crepes total</p> <p class="MsoNormal" style="text-align: left;">To serve, lay one crepe flat on a plate and spoon 2 tablespoons of warm or chilled blueberry sauce up the middle. At this point you could also add 2 tablespoons of cottage cheese or some other sweet cheese filling. Fold the crepe and top with a sprinkle of powdered sugar, an additional tablespoon of blueberry sauce, and/or vanilla ice cream. Serve immediately. </p> <p class="MsoNormal" style="text-align: left;">Yields 1 crepe shell and 3 tablespoons blueberry sauce per serving.</p> <p class="MsoNormal" style="text-align: left;"><b><i>Simple, delicious, done!<o:p></o:p></i></b></p> <p class="MsoNormal" style="text-align: left;">XOXO</p> <p class="MsoNormal" style="text-align: left;">Shauna E!</p><p class="MsoNormal" style="text-align: left;"><br /></p> <p class="MsoNormal" style="text-align: left;"><b>Quick and Dirty Q & A</b></p> <p class="MsoNormal" style="text-align: left;"><b>Q. </b>What are some other fillings I could use in this recipe besides blueberries?</p> <p class="MsoNormal" style="text-align: left;">A. I chose blueberries for their color, flavor, and texture. I love warmed blueberries and they way they pop in your mouth! I also chose blueberries because they have very few seeds as opposed to their other berry counterparts. That being said, one could use any sort of berry-fruit such as blackberries, raspberries, or strawberries. One could also use pears, peaches or mangos as well. As always make sure your fruits are blemish-and-bruise free! If you do choose to use a seedier berry, you can push the warmed sauce through a mesh strainer to catch some of the hard seeds. The sauce will be less chunky in this instance, however. </p> <p class="MsoNormal" style="text-align: left;">Questions? Comment below!</p></div>Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com0tag:blogger.com,1999:blog-66686118875694624.post-82348855933134464362012-01-18T20:28:00.001-08:002012-01-19T09:39:09.986-08:00Ridiculously Easy Recipe: Positively Pop-able Mini Quiches<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSk4BTcg_85W-qvVF5TBj9m8oArj4AimwxYECuV3zLJMXtIiXzuHZbcNwtOSDfqGe-vjTJsghCx8D4Rvm2KZvPl2sniX6CXysWI_Ypkk918ODmUGF9vJ220Lw6M4OG38PRqShg7cEWoQ/s1600/quiche_plated.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSk4BTcg_85W-qvVF5TBj9m8oArj4AimwxYECuV3zLJMXtIiXzuHZbcNwtOSDfqGe-vjTJsghCx8D4Rvm2KZvPl2sniX6CXysWI_Ypkk918ODmUGF9vJ220Lw6M4OG38PRqShg7cEWoQ/s320/quiche_plated.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5699195828846664690" /></a><br /><p class="MsoNormal" align="center" style="text-align:center"><v:shapetype id="_x0000_t75" coordsize="21600,21600" spt="75" preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"> <v:f eqn="sum @0 1 0"> <v:f eqn="sum 0 0 @1"> <v:f eqn="prod @2 1 2"> <v:f eqn="prod @3 21600 pixelWidth"> <v:f eqn="prod @3 21600 pixelHeight"> <v:f eqn="sum @0 0 1"> <v:f eqn="prod @6 1 2"> <v:f eqn="prod @7 21600 pixelWidth"> <v:f eqn="sum @8 21600 0"> <v:f eqn="prod @7 21600 pixelHeight"> <v:f eqn="sum @10 21600 0"> </v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:formulas> <v:path extrusionok="f" gradientshapeok="t" connecttype="rect"> <o:lock ext="edit" aspectratio="t"> </o:lock></v:path></v:stroke></v:shapetype><v:shape id="Picture_x0020_0" spid="_x0000_i1025" type="#_x0000_t75" alt="quiche_plated.jpg" style="width:174pt;height:232.5pt;visibility:visible; mso-wrap-style:square"> <v:imagedata src="file:///C:\Users\Shauna\AppData\Local\Temp\msohtmlclip1\01\clip_image001.jpg" title="quiche_plated"> </v:imagedata></v:shape></p> <p class="MsoNormal"><br /></p><p class="MsoNormal">I have a problem getting up before ten in the morning. I guess it’s leftover from my college days when I strategically picked classes that started at noon, coupled with my love of staying up all night burning my eyeballs on the computer monitor.</p> <p class="MsoNormal"> My shifts at work normally start at eleven, so very rarely do I get up in time to both get myself ready AND have a healthy breakfast. Breakfast for me is normally a cup of drive-thru Dunkin Donuts ice coffee! But since it is a new year, I’ve been trying hard to cook more and, in turn, eat more breakfast. </p> <p class="MsoNormal">These miniature quiches I made today are definitely going to help in my quest for that first meal of the day. Adapted from <a href="http://www.eggbeaters.com/recipes-Crustless-Ham-and-Swiss-Mini-Quiches-5510">this</a> quiche recipe from the Egg Beaters website, it combines crisp bacon, creamy mozzarella cheese, and fresh, chopped broccoli for a unique weekday treat or even something worthy of company for a weekend brunch! Pair these with skillet hash browns, or even a small salad or fresh fruit. </p> <p class="MsoNormal">I opted to make these in my mini muffin tins and regretted it. While the flavor was there (and if I do say so myself, this flavor combo is DELICIOUS), I felt as if I had to eat 5 or 6 to felt satisfied. I think next time I will definitely make them in my 12-cup instead, or even in a skillet like <a href="http://www.newlywednichole.com/2012/01/how-to-make-crustless-quiche-kelapo.html">my sister</a> does! </p> <p class="MsoNormal"><b>Mini Crust-Less Bacon, Broccoli and Cheese Quiches<o:p></o:p></b></p> <p class="MsoNormal"><i>You will need:<o:p></o:p></i></p><p class="MsoNormal">1 carton, 16oz, egg substitute (Such as Egg Beaters, I used cheddar and chives flavored)</p><p class="MsoNormal">1/2 cup chopped broccoli</p><p class="MsoNormal">1/2 cup crumbled bacon or 1/4 cup bacon bits (from the jar)</p><p class="MsoNormal">1/2 cup shredded mozzarella cheese</p><p class="MsoNormal">Cooking spray</p><p class="MsoNormal"><br /></p><p class="MsoNormal">1. Preheat oven to 350 degrees.</p><p class="MsoNormal">2) Generally grease a 24 or 12-cup muffin tin with cooking spray.</p><p class="MsoNormal">3) Fill each cup 1/3 way with egg substitute.</p><p class="MsoNormal">4) In a bowl, mix cheese, bacon, broccoli and spices together.</p><p class="MsoNormal">5) Add 2 teaspoons of filling to each cup, and gently press in.</p><p class="MsoNormal">6) Bake in a preheated 350 degree oven for 18-20 minutes or until eggs appear puffy and golden brown.</p><p class="MsoNormal">7) Serve immediately or store in the fridge</p><p class="MsoNormal"><i style="text-indent: -0.25in; "><br /></i></p><p class="MsoNormal"><i style="text-indent: -0.25in; ">Simple, Delicious, Done!</i></p><p class="MsoNormal">XOXO</p><p></p> <p class="MsoNormal">Shauna E!</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><b>Quick and Dirty Q&A</b></p><p class="MsoNormal"><b>Q.</b> I don't eat meat, or I don't like broccoli. What other fillings could I use?</p><p class="MsoNormal"><b>A.</b> The possibilities for fillings in any quiche are ENDLESS! Substitute broccoli for frozen, chopped spinach (make sure you defrost first!), or even mushrooms, zucchini, or tomatoes. Trade the bacon for ham, smoked turkey, or crumbled sausage. Skip the meat entirely and just use leftover roasted veggies. I just used ingredients I had on hand. For example, I was originally going to use Mexican Four-Cheese blend for the cheese, but found a small amount of mozzarella in the drawer that needed to be used up first. </p><p class="MsoNormal">The trick is to make sure everything is chopped small, and not to overfill the muffin cups! </p><p class="MsoNormal"><b>Q.</b> You say to use what's on hand, but I don't have any Egg Beaters!</p><p class="MsoNormal"><b>A. </b>To make this recipe sans Egg Beaters beat 6 large eggs with about a 1/4 cup of milk. I like the Egg Beaters because they require no work on my end, and they are forever on sale at my Publix. But I will always advocate using what is on hand before running out to the store for just one ingredient!</p><p class="MsoNormal">Questions? Comment below!</p> <p class="MsoNormal"><o:p> </o:p></p><div><div><div> <p class="MsoNormal"><o:p> </o:p></p></div></div></div>Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com1tag:blogger.com,1999:blog-66686118875694624.post-61880098344285978302012-01-01T18:40:00.000-08:002012-01-04T07:57:18.119-08:00Ridiculously Easy Recipe: Zucchini and Sausage Skillet<p class="MsoNormal"><b>HAPPY NEW YEAR, READERS! I hope 2012 makes all your dreams come true!<o:p></o:p></b></p> <p class="MsoNormal">Zucchini was on sale for less than a dollar a pound this week at Publix. I love this mild tasting, versatile squash! It holds up very well whatever way you choose to cook it, whether it’s baking, boiling, grilling, or frying. Pan-frying the zucchini in garlic and olive oil creates a crispy crust while the inside remains tender and sweet. Paired with Italian sausage, this simple dish takes mere minutes to prepare and is just delicious. </p> <p class="MsoNormal">This dish would be perfect with other fresh, sautéed vegetables such as mushrooms, summer squash or even green beans. I love making this with zucchini and sausage because of their similar shape when you cut them. Silly maybe, but it’s the little aesthetics that send some meals over the edge! </p> <p class="MsoNormal"><b>Zucchini and Sausage Skillet<o:p></o:p></b></p> <p class="MsoNormal"><i>Makes 2 servings</i> </p> <p class="MsoNormal">2 tbsp olive oil, separated</p> <p class="MsoNormal">1 clove garlic, minced</p> <p class="MsoNormal">2 Italian Sausage links, leftover or partially boiled*</p> <p class="MsoNormal">2 medium zucchini squash</p> <p class="MsoNormal">1 can diced tomatoes with basil and onion</p> <p class="MsoNormal">Salt and pepper to taste</p> <p class="MsoNormal">2 cups cooked pasta (I prefer linguini for this dish!)</p> <p class="MsoNormal"> *<i>There is a little prep work involved in this dish. You will want to pre-boil the sausages for about 10 minutes or until they appear opaque (milky-white) in their casing. Allow to cool, then cut into “coins”, about ¼ to ½ inches thick.</i></p> <p class="MsoNormal">1. Slice zucchini into coins, about the same thickness of the sausage. Toss with one teaspoon olive oil and sprinkle liberally with salt and pepper. </p> <p class="MsoNormal">2. Preheat a skillet over medium heat, and add the reserved teaspoon of olive oil and garlic. Sauté until garlic is softened, about one minute.</p> <p class="MsoNormal">3. Place the zucchini coins flesh side down and fry until golden brown, anywhere from one to two minutes. Flip over and sear other sides. You may need to do this in batches depending on how big your skillet is. </p> <p class="MsoNormal">4. Add the cooked sausage coins and heat through. Plate the mixture over hot pasta (or omit for low-carb dieters!).</p> <p class="MsoNormal">5. Heat the diced tomatoes in the same skillet, making sure to scrape up any garlicky bits from the bottom of the pan (extra flavor!)</p> <p class="MsoNormal">5. Top the plated dish with heated tomatoes and serve. </p> <p class="MsoNormal">Questions? Comment Below!</p> <p class="MsoNormal">XOXO</p> <p class="MsoNormal">Shauna</p> <p class="MsoNormal"><br />
</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoListParagraph" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]-->1.<span style="font:7.0pt "Times New Roman""> </span></p> <p class="MsoNormal"><o:p> </o:p></p>Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com1tag:blogger.com,1999:blog-66686118875694624.post-33723255707038777312011-12-28T20:31:00.001-08:002011-12-28T20:34:54.778-08:00Ridiculously Easy Recipe: Blue Cheese and Chive Steak Butter<p class="MsoNormal">My husband turned 26 this month and for his birthday I made bacon-wrapped steaks and macaroni and cheese for his special dinner. I’m a sentimentalist, and I can’t help thinking about the very first meal I made for him, back in the summer of 2004.</p><p class="MsoNormal">It was the weekend before he moved away to college, and my wonderful <a href="http://www.newlywednichole.com/">older sister</a> offered us her apartment (She even bought us the beer to use as a base for the cheese). I made grilled steak strips and cheese fondue in one of those fondue pots with the little Sterno cans people used to give to one another at Christmas. By the end of the meal, the cheese was burnt to the bottom, but my, it was delicious! Years later, I realized that wasn’t exactly how fondue is done, but Jeff appreciated my efforts to woo him with food.</p><p class="MsoNormal">The steaks were a little pricier than I would normally buy, but it was a special occasion and still less expensive and more special than if we had gone to a local steak house. They were pre-bacon wrapped, seasoned with salt, pepper, and garlic, then quickly seared in butter on the stove top, and finished in a 400-degree oven to a perfect medium-rare for ten to fifteen minutes.</p><p class="MsoNormal">What really made these steaks pop was the blue cheese and chive butter I prepared in the morning. Creamy gorgonzola cheese with tangy chives is the perfect complement to the savory, rich taste of these steaks.</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; "><b>Spoiler alert! You will need at least 2 hours (prep plus chill time) to prepare this recipe!<o:p></o:p></b></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; "><b><i>Plan accordingly.<o:p></o:p></i></b></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; "><b><i><o:p></o:p></i></b></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; "><b>Blue Cheese and Chive Steak Butter</b></p><p class="MsoNormal"><i>Makes (roughly) 12 servings</i></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; ">½ cup or 1 stick salted cream butter, softend</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; ">¼ cup gorgonzola, or other blue cheese</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; ">2 cloves garlic, very finely chopped or 2 tsp garlic powder</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; ">2 tbsp chopped chives</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; ">Sprinkle kosher salt</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; ">Ground pepper</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; "><o:p></o:p></p><p class="MsoListParagraphCxSpFirst" style="margin-bottom: 0.0001pt; text-indent: -0.25in; ">1.<span style="font: normal normal normal 7pt/normal 'Times New Roman'; "> </span>In a small bowl or food processor, combine all ingredients but chives and mix until well blended and most of the blue cheese chunks are smoothed out. Stir in the chives last.</p><p class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; "><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; ">2.<span style="font: normal normal normal 7pt/normal 'Times New Roman'; "> </span>Spread butter into plastic wrap or parchment paper and twist into a log shape- about 6” long. Twist and seal the ends, then refrigerate for 2 hours or until set.</p><p class="MsoListParagraphCxSpMiddle"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; ">3.<span style="font: normal normal normal 7pt/normal 'Times New Roman'; "> </span>To serve, remove from the fridge and cut into ½ inch coins. Float on top of fresh-cooked steaks. The residual heat from the meat will melt the butter. Use one coin per 4 ounces of steak, or to your taste (we love butter!)</p><p class="MsoListParagraphCxSpMiddle"><o:p></o:p></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; ">4.<span style="font: normal normal normal 7pt/normal 'Times New Roman'; "> </span>Re-wrap and use within a week, or freeze for up to a month.</p><p class="MsoNormal">Questions? Comment below!</p><p class="MsoNormal">XOXO</p><p class="MsoNormal">Shauna E!</p><p class="MsoNormal"><b>Quick and Dirty Q&A</b></p><p class="MsoNormal">Q. I can’t find blue cheese or chives/ I don’t like blue cheese or chives. Any other suggestions?</p><p class="MsoNormal">A. If you aren’t a fan of blue cheese or onions, there are many other variations you could do. Try adding prepared horseradish and bacon bits (stir in at the end as if they were chives). Sundried tomatoes and parmesan cheese would be another great flavor combination. Replace the chives for parsley, dill, or rosemary. Replace the blue cheese with feta or finely shredded cheddar. The trick is to add each ingredient slowly and taste occasionally until you find a ratio that works for you.</p><p class="MsoNormal">Q. I don’t eat steak, but this butter sounds delicious. Any other uses for it?</p><p class="MsoNormal">A. Tons! You could use this butter to finish off grilled veggies, fish, chicken, or even pork. Replace it for normal butter (1-to-1) in recipes for pasta or rice. If you do choose to use it as a replacement, make sure you omit or adjust any garlic or salt so you don’t over season!</p>Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com1tag:blogger.com,1999:blog-66686118875694624.post-49741267783603314192011-12-25T18:46:00.000-08:002012-02-15T12:03:43.090-08:00Technique of the week: How-To Make Perfect Bacon<div style="text-align: center;"><span style="text-indent: 0.5in; text-align: left; ">Breakfast dinners, also known as “brinners”, are a fantastic way to use up leftover potatoes, eggs, and those little end pieces and scraps of cheese. In our home, breakfast dinner is usually some sort of scrambled eggs with cheese and onions (I ALWAYS have leftover onion scraps that I need to use up!), skillet potatoes, and bacon.</span></div> <p class="MsoNormal"> Mmm, bacon! It’s salty, it’s savory, it’s the perfect complement to most meals, especially the fabled brinner.</p><p class="MsoNormal">Initially, I began cooking bacon on the stove top, in a skillet. This led to more burns on my arms than I’d ever had working the popcorn machine at the movie theater. Bacon in a skillet is hard to keep from overlapping, and therefore you end up with many pieces burned, or worse, under-cooked.</p><div> <p class="MsoNormal"> Later on, I learned that bacon on an electric griddle works well, in a pinch. However, due to the lack of convection, you have to turn it half-way through and hope you that you or the bacon doesn’t get burned. </p> <p class="MsoNormal"> Finally after some research (a combination of internet queries and calling my cooking mentor aka my mother) I learned that the most uniform and crispy bacon is cooked in an oven! Seriously, the best solutions are always the most simple (and the laziest!) This technique is as simple as setting your kitchen timer.</p> <p class="MsoNormal" style="text-align: center;"><u>Perfect Oven-Cooked Bacon<o:p></o:p></u></p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6LyIwXeLHew3abSmI_pOVVctquvVSu7_1WV-isToFmjLIBI6KZX3EMclHx5IN_0B8L7X4PVW5f9ZqgMQuenqAa5MljluY-FsaJq9ezgqrZJ9R5MAjN5W_MHedN_drxQs8rcuuYIKI6Q/s320/IMG_0645.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709455014881726738" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 239px; " /><div></div><p class="MsoNormal"><u><br /></u></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">You will need:</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><o:p> </o:p></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">1 lb bacon</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">1-2 foil-lined cookie sheets (for easy clean-up!)</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">Convection oven</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><o:p> </o:p></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">DO NOT PRE-HEAT YOUR OVEN!</p><p class="MsoNormal" style="text-indent: 0px;margin-bottom: 0.0001pt; "><span style="text-indent: -0.25in; ">1. </span><span style="line-height: 200%; text-indent: -0.25in; ">Arrange bacon strips in a single layer on foil-lined cookie sheets. (Use multiple cookie sheets if you need them-the trick is not to overlap the strips.) </span></p><p class="MsoNormal" style="text-indent: 0px;margin-bottom: 0.0001pt; "><span style="line-height: 200%; text-indent: -0.25in; font-size: medium; ">2. Place cookie sheets in a cold oven, then crank the heat up to 400 degrees. </span></p><p class="MsoNormal" style="text-indent: 0px;margin-bottom: 0.0001pt; "><span style="line-height: 200%; text-indent: -0.25in; ">3. Walk away. I’m serious. Just walk away.</span></p><p class="MsoNormal" style="text-indent: 0px;margin-bottom: 0.0001pt; "><span style="line-height: 200%; text-indent: -0.25in; ">4. Let bake until crispy, about 20 minutes. Be sure to check on it around 15 minutes to insure it hasn’t begun to burn! </span></p><p class="MsoNormal" style="text-indent: 0px;margin-bottom: 0.0001pt; "><span style="line-height: 200%; text-indent: -0.25in; ">5. </span><span style="line-height: 200%; text-indent: -0.25in; ">Allow bacon to cool, then pat off excess grease with paper towels. </span></p><p class="MsoNormal" style="text-indent: 0px;margin-bottom: 0.0001pt; "><span style="line-height: 200%; text-indent: -0.25in; ">6. Enjoy!</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 200%">Questions? Comment below!</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 200%">XOXO,</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 200%">Shauna E!</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 200%"><o:p> </o:p></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 200%">Quick and dirty Q & A:</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 200%">Q. Why shouldn’t I pre-heat my oven? Won’t the bacon undercook?</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 200%"><span class="Apple-tab-span" style="white-space:pre"> </span>A. Slow-roasting the bacon is the trick here. A cold oven insures the bacon has enough time to cook through and crisp up without shocking it initially with too much heat (which will cause burning and chewy spots!)</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 200%">Q.<b> </b>What kind of bacon is best to use?<b><o:p></o:p></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 200%"><span class="Apple-tab-span" style="white-space:pre"> </span>A. I usually just buy whatever is on sale, but it is important to look at make sure there is a <span class="Apple-tab-span" style="white-space:pre"> </span>good meat-to-fat ratio on your selection. Some brands I tend to like are Smithfield, and <span class="Apple-tab-span" style="white-space:pre"> </span>Hormel. </p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-indent: .5in;line-height:200%">This technique has been tested with pork bacon only, but one could presumably use it just <span class="Apple-tab-span" style="white-space:pre"> </span>as well with turkey bacon however I would recommend keeping a closer eye on the bacon to <span class="Apple-tab-span" style="white-space:pre"> </span>prevent burning, as turkey bacon has much less fat and will dry out faster!</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 200%">Q. A pound of bacon is 16 slices, which is too many for me to eat in one setting. What can I do?</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 200%"><span class="Apple-tab-span" style="white-space:pre"> </span>A. You have two options here. For one, you could use only half or a few slices of the bacon in <span class="Apple-tab-span" style="white-space:pre"> </span>the oven, then (tightly) wrap the package back up and pop it in your freezer to be used up at <span class="Apple-tab-span" style="white-space:pre"> </span>a later date. Be sure to use a smaller baking sheet and pay closer attention to the time to <span class="Apple-tab-span" style="white-space:pre"> </span>prevent overcooking.</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 200%"><span class="Apple-tab-span" style="white-space:pre"> </span>The other option is to cook the entire pound at once, but slightly undercook it by a few <span class="Apple-tab-span" style="white-space:pre"> </span>minutes. Let the bacon cool completely, then freeze what you won’t use immediately and to <span class="Apple-tab-span" style="white-space:pre"> </span>de-frost, pop in a microwave for 30 seconds or until crispy.</p> <p class="MsoNormal"><o:p> </o:p></p></div>Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com0tag:blogger.com,1999:blog-66686118875694624.post-80707739445846498442011-12-04T22:01:00.001-08:002011-12-04T22:49:09.044-08:00Shauna E's Easy Eats!<div style="text-align: center;"><br /></div>Welcome to Shauna E's Easy Eats, the blog dedicated to helping new home cooks create simple, delicious meals on a shoe-string budget. Here you will find step-by-step recipes, tips and techniques and all sorts of savings! <div><br /></div><div><b>Who is Shauna E? </b></div><div><b><br /></b></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgbMqX551QGQe8QZQYtTzapRCXKzGr9vx_WYtw9wRZJr4ImOzlGj4GsJprOq0Y8Ri-F_s5BoF8aYHgiZwooRV7fnHVjsRJmMWo0rUg5UW_gwsoQDbtgNvy9GDqnjBd19_Nd0X3EssmA/s320/DSC04113.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5682532513448330498" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 244px; height: 320px; " /></div><div><br /></div><div><br /></div><div>I'm Shauna, formerly the author of the blog, <a href="http://collegegastronome.blogspot.com/">The College Gastronome</a>. After moving out of my parent's home and gaining some weight, I've gone back to the values of home cooking my parents instilled in my childhood. You can read that inaugural post <a href="http://easyeatsshauna.blogspot.com/2009/09/beginningstales-of-fat-freshman.html">here</a>. </div><div><br /></div><div>My recipes are geared towards home cooks with little experience in the kitchen, but all are welcome. Recipes are in a step-by-step format, usually with pictures and always followed by a quick-and-dirty, question-and-answer session to dissect any complicated ingredients or techniques the reader may have. </div><div><br /></div><div>If you're still confused or unfamiliar with something in a recipe, you can always feel free to comment below!</div><div><br /></div><div>Questions? Comments? Click below!</div><div><br /></div><div><br /></div><div><i>Simple, delicious, done!</i></div><div><br /></div><div>Shauna E :)</div><div><br /></div><div><br /></div><div><br /></div>Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com2tag:blogger.com,1999:blog-66686118875694624.post-68718736258000785192011-08-21T15:42:00.000-07:002011-12-04T21:56:54.379-08:00Peaches Part DeuxLast night I attempted to make my very first chowder. We had lobster meat from Land and Sea that was just begging to be paired with white wine, potatoes, corn, and a creamy, thick broth. My only experience with chowder as a kid was heating my father's can of Campbell's condensed clam chowder-- and boy, did it stink!<br /><br /><br /><br />That being said, the chowder was a disaster. Okay, maybe I'm being overly critical, but it was a far cry from the thick, steamy masterpiece I was envisioning in my head. My fiance was a doll and ate two bowls in an effort to convince me it was a good first try. I was unconvinced.<br /><br /><br /><br />The star of the night really ended up being the peach-blueberry crisp I threw together while the chowder was simmering. It uses fresh, in-season peaches and blueberries and several items you probably already have in your pantry. Lovely on its own but definitely a 10 when you pair it with vanilla ice cream.<br /><br /><br /><br /><span style="font-weight: bold;">Peach-Blueberry Crisp</span><br /><br />Serves 4 (or 2 dessert-hungry people)<br /><br /><br /><br />2 firm peaches<br /><br />1 1/2c fresh blueberries<br /><br />2 tsp candied ginger, grated*<br /><br /><br /><br />2/3c rolled oats<br /><br />2/3c white flour<br /><br />1/4c brown sugar<br /><br />1 tsp cinnamon<br /><br />1/4c vegetable oil<br /><br />1/2c chopped nuts (optional)<br /><br /><br /><br />(*Candied ginger can be substituted for fresh or dried ginger mixed with a little white sugar)<br /><br /><br /><br />Preheat oven to 400 degrees.<br /><br /><br /><br />Slice peaches down the seam and twist. Remove the pit and any pit pieces. Slice peach into 8 slices, or dice if you want a more homogenized crisp.<br /><br /><br /><br />Mix the blueberries, peaches, and grated candied ginger in a bowl. Coat the bottom of a shallow baking dish with oil or butter spray and arrange into even layers.<br /><br /><br /><br />In another bowl, mix together the oats, flour, brown sugar, and cinnamon. Add oil and stir to coat. Gently fold in the nuts.<br /><br /><br /><br />Spread the mixture evenly on top of the fruits and bake at 350 for 15 minutes or until the top is dry and golden brown.<br /><br /><br /><br />Serve warm with ice cream.<br /><br /><br /><br /><br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">Simple, delicious, done!</span><span style="font-weight:bold;"></span></span><br /><br /><br /><br />What's your favorite dessert?<br /><br /><span style="font-weight: bold;"><span><br /><br />XOXO, Shauna aka the college gastronome</span></span><span style="font-weight:bold;"><span style="font-weight:bold;"><br /><br /></span><span style="font-weight:bold;"></span></span><br /><br /><br /><br /><span>Quick and Dirty with TCG</span><br /><br /><br /><br />1) <span style="font-weight:bold;">What the heck is candied ginger?!</span><br /><br /><br /><br />Candied ginger is slices of ginger that have been dried and rolled in sugar. The texture is almost like marzipan and it is great to use in many different desserts and drinks. You can find candied ginger in the international foods aisle of your megamart, usually with the Asian spices/noodles. A small box will run you $1.50 for about 1 ounce.<br /><br /><br /><br />Candied ginger is also great to eat on it's own. Careful though, it's spicy! I like to suck on it sometimes; it aids in easing an upset stomach.<br /><br /><br /><br />Don't worry if you can't find it! Merely mix dried or fresh ginger with a little white sugar. <br /><br /><br /><br />2) <span style="font-weight:bold;">The grocery store was out of peaches, or it's the off season. What should I do?<br /><br /></span><br /><br />This recipe is great with any and all types of fruit. You could substitute plums for the peaches, or raspberries for the blueberries. If you're dead-set on recreating this dessert in it's entirety, simply use frozen peaches and blueberries. Frozen fruits are picked at their peak of ripeness, then quick frozen to maintain their texture. If you do substitute fresh for frozen, be sure to thaw them out first. You can do this by either running the frozen goodies under warm water, or arrange on a plate at room temperature for 1 hour.<br /><br /><span style="font-weight:bold;"><br /><br />Questions? Comment below.</span><br /><br /><br /><br />Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com0tag:blogger.com,1999:blog-66686118875694624.post-38815409894046399382011-08-16T22:01:00.000-07:002011-12-04T21:56:54.379-08:00Peachy KeenMy fiance is a bit of a picky eater. Oh, I've watched him eat escargot and steak tartar, but put most fruits or veggies in front of him and watch his mouth bolt itself shut!<br /><br /><br /><br />That being said, my local chain grocery store had the most incredible fuzzy peaches on sale this week. Firm, sweet and ready to eat, I decided to grill them in the hopes of tricking my beloved into putting something healthy in his mouth. Paired with vanilla ice cream or pound cake (we had both), this amazingly simple dessert is the perfect end to any long summer day. <br /><br /><br /><br />Simply Grilled Peaches<br /><br />(Serves 2 or 4 depending on serving size)<br /><br /><br /><br />2 firm-to-touch peaches<br /><br />1 tsp vegetable oil<br /><br />1 tablespoon brown sugar<br /><br /><br /><br />Vanilla ice cream, pound cake, or whipped cream<br /><br /><br /><br />Preheat a grill, grill-pan, or griddle to 350 or medium. <br /><br /><br /><br />Carefully halve each peach along the seam and remove any pits inside. <br /><br />Brush lightly with the oil and lay cut-side down on the hot grill.<br /><br />Cook for 5 minutes or until the flesh is charred. <br /><br />Tent the pan with aluminum foil and cook for an additional 2-3 minutes, or until the outside of the peach is warm and soft.<br /><br />Remove peaches from the grill and lightly sprinkle with brown sugar. <br /><br />Allow brown sugar to melt into the peaches while you plate the ice cream or other accompaniments. <br /><br />Enjoy! :) <br /><br />Yields 1 peach or 1/2 peach per serving.<br /><br /><br /><br />Simple, delicious, done!<br /><br /><br /><br />XOXO Shauna, aka the College Gastronome. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /> Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com0tag:blogger.com,1999:blog-66686118875694624.post-27337587032815494112011-03-29T17:34:00.000-07:002011-12-04T21:56:54.379-08:00Rainy Afternoon Beef StewIt stormed all afternoon today, an odd occurrence for end of March in the Sunshine State. Also, my fiancé is sick and I didn’t feel like messing with a lot of pots and pans to make dinner tonight. Rain makes me feel sluggish, lazy and also makes me crave the comfort foods of my childhood. Therefor, I made a big steamy pot of stew for dinner, and paired it with a lovely loaf of Cuban bread (soft and chewy with a nice crust) and some salted cream butter. <br /><br />I love making soups and stews because all you really need is one large pot, a knife and a cutting board. <br /><br />I went to our local meat market and found the most beautiful cuts of stew beef. Stew beef is chunks of the tougher parts of the cow, such as the leg, shoulder, and butt, that become super tender and buttery when you slow cook them. In the supermarket, this cut of meat may also be called chuck, and beef for stew. Most supermarkets will have it already shrink-packaged and cut into bite-sized chunks, but if you are unsure, definitely ask your butcher! And remember: If there's no butcher, don't buy from there!<br /><br />Rainy Afternoon Beef Stew<br />Serves 6-8<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdWoFVZ4IMKBKW4Cjobhy65QzX_mKD_FGlTXOt3nMDh6NWA6EuReQOgMiUjb1cf2qdz3ZXwSmRmbFGWbkDaRKOwf7q4Jlu-fGeKomRqsGEOwbaEV7pj6fdRYUo5td7Zw8K8mJgWgWIwk/s1600/beef+stew.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdWoFVZ4IMKBKW4Cjobhy65QzX_mKD_FGlTXOt3nMDh6NWA6EuReQOgMiUjb1cf2qdz3ZXwSmRmbFGWbkDaRKOwf7q4Jlu-fGeKomRqsGEOwbaEV7pj6fdRYUo5td7Zw8K8mJgWgWIwk/s320/beef+stew.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5589667941451380626" /></a><br /><br />You will need:<br />1 to 2 pounds stew beef<br />Salt and pepper<br />2 tablespoons flour<br />1 to 2 cloves garlic, minced<br />2 tablespoons oil (I used olive but vegetable would be fine as well)<br />3 cups cold water<br />1 package Beef Stew seasoning pack (optional)<br />5 cups vegetables such as mushrooms, celery, carrots, potatoes, and onion, cut into quarters.<br />-----------<br />Wash and cut all the vegetables into quarters. Make sure the stew beef is cut into small cubes and not huge chunks.<br /><br />Heat a large soup pot with the oil. <br /><br />Salt and pepper the beef, then dredge in the flour. Add the garlic and sauté until soft, about 1 minute. Add the flour-coated beef to the hot pot, and sauté until all sides are brown. <br /><br />Add the 3 cups of water, and seasoning pack (if using) and stir, paying careful attention to anything sticking to the bottom of the pot.<br /><br />Bring to a boil, then drop the heat and simmer for 45 minutes to 1 hour (you will add the veggies later). <br /><br />Add the vegetables, stir and cook for another 45 minutes or until veggies are tender. <br /><br />Serve with buttered bread or crackers. Leftovers will store refrigerated for 1 week, frozen indefinitely.<br /><br />Simple, delicious, done!<br /><br /><br />What is your favorite meal on a rainy day?<br /><br />XOXO,<br /><br />Shauna AKA, The College Gastronome<br /><br /><span style="font-weight:bold;"><br />Quick and Dirty Q&A with TCG</span><br /><span style="font-style:italic;"><br />Why do I need to dredge the beef in flour? Doesn't that seem like an unnecessary extra step?<br /></span><br />Dredging the beef in flour and sauteing it in a little fat (oil) helps to create a mini roux that thickens the stew later when the water is added. Skipping this step would cause you to have more of a brothy soup than a thick, rich stew. <br /><br /><span style="font-style:italic;">Why should/shouldn't I use a packet of beef stew seasoning?</span><br /><br />I am a huge advocate of short cuts that will make things tastier. A beef seasoning packet will add so much extra flavor to your meal. They contain salt, pepper, dried herbs, garlic, beef seasoning and also cornstarch for a little extra thickness. If you want to omit this, the stew will taste just as good but I definitely recommend adding extra salt and pepper, and maybe even a little garlic and onion powder as well. <br /><br />Questions? Comment below! XOXOShauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com1tag:blogger.com,1999:blog-66686118875694624.post-21731717490927947852009-11-01T18:29:00.000-08:002011-12-04T21:56:54.379-08:00You Can Fondue It!I love my boyfriend Jeff. I also happen to love cheese fondue. So when he suggested last Halloween that we stay in and cook, a tradition was born!<br /><br />Fondue is one of the simplest meals anyone can add to their catalog. What's great about it is that most people consider this Swiss classic something terribly elegant and difficult to master when in reality it takes no more than 20 minutes to prepare and is essentially a few tricks to throwing cheese in a pot of broth!<br /><br />There are literally hundreds of fondue recipes available but our absolute favorite is this classic cheddar cheese fondue. Simple, delicious, done!<br /><br />Classic Cheddar Cheese Fondue<br /><br />Serves two<br /><br />A note about hardware:<br /><br />It is not necessary to own a special fondue pot for this recipe, but it helps. You can find an electric fondue set for under 30 dollars at Target, Walmart or Kmart. The set will include a metal pot with handles, detachable power cord with adjustable temperature settings, color coordinated fondue forks, and a plastic fork rest that you will more than likely never use. Avoid buying a set that is not electric--these sets usually require the use of Sterno which causes burnt cheese and an uneven distribution of heat. If you don't want to spend the money, place a deep metal bowl(about 2 quarts) atop a pot of water with about two inches of water. <br /><br />What you need:<br /><br />4 ounces of light beer, with about 2 additional tbsp in reserve<br />1 tsp garlic<br />mustard powder<br />2 cups cheddar cheese (sharp or mild variety is fine)<br />1-3 tsp all purpose flour<br />Worcester sauce<br />Fresh black pepper<br /><br />Bakery bread, fresh veggies, Granny Smith apples<br /><br />In a shallow bowl, toss the cheese with 1 tsp of flour to coat. Use more if required until the cheese has an ashy look to it. Set the cheese aside.<br /><br />Next, slice the bread, apples, and vegetables into bite sized pieces and either arrange in bowls or on a platter. You will want to soak the apples in a bath of lemon water to prevent browning due to oxidation. <br /><br />Pre-heat the fondue pot to 375. If using the double boiler method, heat the pot on medium. Add the beer and allow to come to a light boil. Add the garlic and stir together. If you are like me and love garlic, you can use more. It will only add to the flavor. Add about 5 dashes of the ground mustard powder. <br /><br />Begin to slowly add the cheese, a small handful at a time. The best way to stir at this point is in a figure-8 motion with a fork. This allows the cheese to become better incorporated into the broth without gumming up. Its also fun to pull the cheese out of the pot with a little artistic flair--c'mon, who doesn't like showing off! Continue to add the cheese until the texture is between thick and thin. The best way to test the texture is to see if it coats the back of the fork. If it runs off, add more cheese. If it sticks but is very thick, add a tablespoon more of the beer until the desired consistency occurs.<br /><br />Add 5 dashes of the Worcester sauce and about 5 turns of fresh black better. Drop the heat to warm and serve, not forgetting to drain the apples and pat them dry.<br /><br />Bon Appetit my cheesy friends!<br /><br />XOXO<br /><br />Shauna, aka The College Gastronome<br /><span style="font-weight:bold;"><br />Quick and Dirty Q&A with TCG</span><br /><br />1)I really don't like beer, or I'm under 18,19,21 or whatever the legal age to purchase beer is in my home state. Does that mean fondue is lost to me?<br /><br />No; if you dislike the taste of beer, or aren't able to get a hold of any, a few substitutions are available. Chicken or vegetable broth from a can work wonderful. Bouillon dissolved in water is good as well. Milk can be used but try to avoid using whole varieties--it tends to make the mixture much thicker than it is supposed to be. You can use the same amount as the beer (4 ounces) but be sure to have some liquid on reserve to combat thickness.<br /><br />2)You mention vegetables, but none specific. What are the best to use?<br /><br />My staples for fresh veggies with fondue are celery, baby carrots, and broccoli. Really, you can use any vegetable from leeks, radishes, or cauliflower. The important aspect here is that the vegetables are fresh, free from blemish, and have a good crunch.<br /><br />3)Why is there flour on the cheese? Won't it taste terrible?<br /><br />The flour acts as a thickening agent for the cheese. It also prevents the cheese from hardening into clumps when cooking. If you don't flour your cheese it will end up sticking everywhere and will lack the velvety texture it needs to be delicious. <br /><br /><span style="font-weight:bold;">Questions? Comment below XOXO</span>Shauna E!http://www.blogger.com/profile/18255912255331110205noreply@blogger.com1