tag:blogger.com,1999:blog-39427464986185872442024-03-14T03:43:22.986-04:00Lots to LadleA place for me to share & store recipes & ideas.
Hope you enjoy!!!Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-3942746498618587244.post-24908147648369010122012-07-03T09:43:00.003-04:002012-07-03T09:50:10.468-04:00Hazelnut Biscotti<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
Have you been wondering what I've been doing these last couple of Tuesdays? </div>
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Well.... </div>
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A. I've been busy</div>
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B. I've been lazy</div>
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C. I forgot to bake for Tuesdays with Dorie! </div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I missed the month of June! How oh how did I do that? I missed making French Strawberry Cake & Oasis Naan. I still plan on making both of these recipes....I'll just be a little late. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Fear not, I'm back in action for July! Hazelnut Biscotti was first up for the month! A lot of the bloggers in the group were chatting about their dislike for hazelnut. I thought they were nuts! I love me some Nutella (chocolate hazelnut spread). I love me a nice Hazelnut latte from La Colombe. I thought I loved hazelnut then I made these biscotti and I guess I thought wrong? I wasn't a huge fan. It was a big let down. I didn't have any hazelnut liquor on hand BUT I did have brandy (from my sangria recipe) on hand. The recipe states that brandy can substitute the hazelnut liquor. I think this was my mistake. I really tasted the brandy... a bit too much.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxviHbXVXGBU9emZIMO8xmQhYRBgCQ8w433s1oaFzaSxSI8G-0cEIQb4ySBHsyDPqu0FpgzcqokuWOTgdAkiuLE7aig4QK19sPrry4OIWvSTUYxShYzKzxi8Se9Eft5YxtxN0zH2qbevj/s1600/twd4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxviHbXVXGBU9emZIMO8xmQhYRBgCQ8w433s1oaFzaSxSI8G-0cEIQb4ySBHsyDPqu0FpgzcqokuWOTgdAkiuLE7aig4QK19sPrry4OIWvSTUYxShYzKzxi8Se9Eft5YxtxN0zH2qbevj/s320/twd4.jpg" width="239" /></a></div>
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<span style="font-size: x-small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"> (right before going in oven for the first baking)</span></i></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I liked to try this recipe again and use hazelnut liquor OR use a different nut (almond or pistachio is what I'm thinking). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMWlDJUHI6KsgN9UcpjoXu1WKGvj7ws7M_phLp-OeB1eYDnnSQYHwfYaw40mLIQUYCT6JPaj5D6Xt_DWVqjr-dOz3H9tM828SmYD7lEiCTNkh9u038sQDP1edGorbuhpFXkM_hOeFek8K/s1600/twd5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMWlDJUHI6KsgN9UcpjoXu1WKGvj7ws7M_phLp-OeB1eYDnnSQYHwfYaw40mLIQUYCT6JPaj5D6Xt_DWVqjr-dOz3H9tM828SmYD7lEiCTNkh9u038sQDP1edGorbuhpFXkM_hOeFek8K/s320/twd5.jpg" width="239" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> <span style="font-size: x-small;"><i>(after first baking. prior to cutting for second baking)</i></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Even though I wasn't a fan of the recipe, I brought them into work and they went over well. So maybe it was just my taste buds? Regardless, this was my first time making biscotti and it was a fun experience that was well worth the learning! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfauR-muq9eTcNIENCrjdW5-Qc8kLYv6wt8y13RUi_XCCKgC4CYLmkzd9OfcodNCUS6VL7PuuQ2FjAWZYxu7wQzIfyLHch8NCLu90sO_lqMyZeS6WP1aszoIa5hUUZAnOobYw9Hx_g228P/s1600/twd6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfauR-muq9eTcNIENCrjdW5-Qc8kLYv6wt8y13RUi_XCCKgC4CYLmkzd9OfcodNCUS6VL7PuuQ2FjAWZYxu7wQzIfyLHch8NCLu90sO_lqMyZeS6WP1aszoIa5hUUZAnOobYw9Hx_g228P/s320/twd6.jpg" width="239" /></a></div>
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<i><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;">(Finished Product)</span></span></i></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">For the recipe visit </span><span style="font-size: x-small;"><i><span class="210142913-01052012"></span></i></span>Jodi of <a href="http://homemadeandwholesome.wordpress.com/">Homemade and Wholesome</a> and/or Katrina of <a href="http://www.bakingandboys.com/">Baking and Boys. </a></div>
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<span style="font-size: x-small;"><span style="font-size: small;"><span class="210142913-01052012"><span style="font-family: Georgia,"Times New Roman",serif;">Thanks for hosting this week! Hope everyone has a fun and save 4th of July! </span></span></span><i><span class="210142913-01052012"></span></i></span><span style="font-size: small;"><i><span class="210142913-01052012"> </span></i></span></div>
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<span style="font-size: small;"><i><span class="210142913-01052012">** <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a>
is an online baking group. We're baking our way through <a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570" target="_blank">Baking with Julia</a>. Visit
<a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie </a>if you'd like to join in the fun! **</span></i></span></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com7tag:blogger.com,1999:blog-3942746498618587244.post-79478391200243647212012-06-29T09:00:00.000-04:002012-06-29T09:00:11.687-04:00S'more Cookies<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
What screams summer more than s'mores? I'm not too sure. I don't think a summer has gone by that I haven't had s'mores. More so now in my adult life than when I was a child. I LOVE a fire pit. It's pretty much mandatory for my backyard. Perfect for spring and fall when some nights get too cold. It's also ideal for roasting marshmallows. Who roast marshmallows without going all the way and making s'mores? I'm not too sure about that either. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7huwV7GmQW8AbUjff0yQuDQ1Ins4wkzWr5jmZ4H0YOvI5ygBfe8Ek34d4JdPDPmrwy06h-S2H5KabtBaHHxWO3FGvxUG25HpGZBs5xlbt5seG2ZOoc_V5gbZuZdIj1abX6dzCg5jVfhN3/s1600/smore.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7huwV7GmQW8AbUjff0yQuDQ1Ins4wkzWr5jmZ4H0YOvI5ygBfe8Ek34d4JdPDPmrwy06h-S2H5KabtBaHHxWO3FGvxUG25HpGZBs5xlbt5seG2ZOoc_V5gbZuZdIj1abX6dzCg5jVfhN3/s320/smore.jpg" width="320" /></a></div>
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I came across this recipe for s'more cookies. What fun! A nice twist on a classic summer treat. The recipe comes from the one and only, Martha. I was a little surprised that the recipe called for semisweet or bittersweet chocolate. Honestly, I only know Hershey's milk chocolate when it comes to s'mores. Since I only had semisweet chocolate on hand, I used that. I was a bit nervous about the outcome but it actually ended up working quite well.</div>
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These cookies were a hit, at home & work too. Although I learned that a lot of my coworkers don't like marshmallows. Didn't know that was possible. Aside from tasting so good, they look really cute too...at least I think they do. </div>
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Make these for your next summer barbecue. The 4th of July is right around the corner! I promise you'll be the talk of the barbecue (in a good way for a change...I kid, I kid)! </div>
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<b>S'more Cookies</b></div>
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Everyday Food July/August 2009</div>
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1/2 cup old-fashioned rolled oats</li>
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1 cup all-purpose flour, (spooned and leveled)</li>
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1 cup whole-wheat flour (spooned and leveled)</li>
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3/4 teaspoon ground cinnamon</li>
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1/2 teaspoon baking soda</li>
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1/2 teaspoon salt</li>
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1 cup (2 sticks) unsalted butter, room temperature</li>
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3/4 cup light-brown sugar</li>
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1 large egg</li>
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8 ounces bittersweet or semisweet chocolate, cut into 30 squares</li>
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15 large marshmallows, halved horizontally</li>
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Preheat oven to 350 degrees. In a food processor, pulse oats
until finely ground. Add flours, cinnamon, baking soda, and salt; pulse
to combine. In a large bowl, using an electric mixer, beat butter and
sugar until light and fluffy. Beat in egg, scraping down side of bowl.
With mixer on low, beat in flour mixture just until combined.</div>
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Drop dough by tablespoons, 1 inch apart, onto two baking sheets.
Top each with a chocolate square. Bake just until lightly golden, 11 to
13 minutes, rotating sheets halfway through. Remove sheets from oven;
heat broiler. Top each cookie with a marshmallow. One sheet at a time,
broil until marshmallows are lightly browned, 1 to 1 1/2 minutes.
Transfer cookies to wire racks to cool.</div>
</div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com0tag:blogger.com,1999:blog-3942746498618587244.post-89778247506877565912012-06-28T10:21:00.000-04:002012-06-28T10:24:36.321-04:00Cucumber Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWRxYzDIe30GLvaPpNp1i6mj9dTZgMDd_jmpWGfH4hyphenhyphen9QePo_hb02I0s_XKncB7xQ_C4IyDdMhPCVzaI4PTz7MmfNRjOpxPedOqeQo6W7t4tac7EU7M91m-fx5vDjqYSfC1dbwr8QhkmP/s1600/cucumber.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWRxYzDIe30GLvaPpNp1i6mj9dTZgMDd_jmpWGfH4hyphenhyphen9QePo_hb02I0s_XKncB7xQ_C4IyDdMhPCVzaI4PTz7MmfNRjOpxPedOqeQo6W7t4tac7EU7M91m-fx5vDjqYSfC1dbwr8QhkmP/s320/cucumber.jpg" width="320" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Those of you who know me are probably shocked to see that I made something with cucumbers. Yes, I'm not a fan BUT the lady loves herself some cucumbers and has been requesting a cucumber salad. I had one on hand and thought it would be a nice side to the <a href="http://lynnecreations.blogspot.com/2012/06/slow-cooker-barbeque-pulled-chicken.html" target="_blank">barbecue pulled chicken</a> I made the other night. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">This is super simple, people. I'm talking it takes about 10 minutes (maybe even less) to throw together and you most likely have all ingredients on hand if your pantry is stocked. </span></div>
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<b><span style="font-family: Georgia,"Times New Roman",serif;">Cucumber Salad</span></b></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Slightly adapted from Paula Deen </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1 cucumber, peeled and sliced</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup thinly sliced onion</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tablespoon cider vinegar</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tablespoon olive oil</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon dried parsley</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">salt & pepper to taste</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> Combine all ingredients. Let sit at least 15 minutes prior to serving. </span></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com0tag:blogger.com,1999:blog-3942746498618587244.post-62350987056065006442012-06-27T10:29:00.003-04:002012-06-27T12:15:20.946-04:00Slow Cooker BBQ Pulled Chicken<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">I've realized one thing from this recipe...I don't use my slow cooker nearly as much as I should. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrvKaoncwMG4L3BIZhKpdsGTk3WA9ycxwi59UvJk0iekKFAdfTbdncwgSO2fNzZkTXLV3Ldpt4vjNDN2x7fw6lnc7iu2JyQcvdFLqw2q-1ZAT9kExb6cpI4FKT5bd3NKObzkiRURZXyFo/s1600/bbq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrvKaoncwMG4L3BIZhKpdsGTk3WA9ycxwi59UvJk0iekKFAdfTbdncwgSO2fNzZkTXLV3Ldpt4vjNDN2x7fw6lnc7iu2JyQcvdFLqw2q-1ZAT9kExb6cpI4FKT5bd3NKObzkiRURZXyFo/s320/bbq.jpg" width="239" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I've made this recipe before just haven't shared it with you. It's pretty much the only recipe I use that includes my slow cooker. That's a problem! Slow cookers are awesome. You come home from work and your dinner is ready! The only thing I had to do when I got home from work was shred the chicken! Success. Additional success, we had leftovers!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Aside from the ease of the recipe it's also very tasty. The honey really adds a nice sweetness while the chiles add a kick of spiciness. I made this for a family BBQ last summer. I did one bunch with out the chiles and one with. Both very tasty, just want to make one a little more kid friendly without the spice. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">The recipe calls for thighs, I substituted boneless, skinless breasts which worked just as nice. The first night we had these, I served them on rolls. The next night I served over cornbread. Both ways were very good. It's nice to change up leftovers. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Make this for yourself or for a crowd! I promise you'll (and they'll) enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYfaeHECZrdqabhkpq6qLTc4WwfNZy9gRXyZrfyXBiUaBHZaEmXeiap1GjEfdP4fFKo3koKzrKUMDSXS19d8_BH14EMmAj55vFlcNAl1UFKdY0W61ycIjmxT89KJMmTx-sW0EGZv_nqbc/s1600/bbq2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYfaeHECZrdqabhkpq6qLTc4WwfNZy9gRXyZrfyXBiUaBHZaEmXeiap1GjEfdP4fFKo3koKzrKUMDSXS19d8_BH14EMmAj55vFlcNAl1UFKdY0W61ycIjmxT89KJMmTx-sW0EGZv_nqbc/s320/bbq2.jpg" width="320" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Barbecue Pulled Chicken</b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">From EatingWell.com</span></div>
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1 8-ounce can reduced-sodium tomato sauce<br />
1 4-ounce can chopped green chiles, drained<br />
3 tablespoons cider vinegar<br />
2 tablespoons honey<br />
1 tablespoon sweet or smoked paprika<br />
1 tablespoon tomato paste<br />
1 tablespoon Worcestershire sauce<br />
2 teaspoons dry mustard<br />
1 teaspoon ground chipotle chile<br />
1/2 teaspoon salt<br />
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat<br />
1 small onion, finely chopped<br />
1 clove garlic, minced</div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Stir tomato sauce, chiles, vinegar, honey, paprika,
tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in
a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir
to combine.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.</span></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com1tag:blogger.com,1999:blog-3942746498618587244.post-24238027482663202302012-06-18T11:50:00.000-04:002012-06-18T11:50:02.557-04:00Roasted Kale (Kale Chips)<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">I'm so behind the times on blogging about kale chips. Everyone was making kale chips about 2-3 years ago! Well I guess I'm just behind the curve on this one, which isn't surprising. I was debating about even blogging this recipe in the first place...but I'm sure there are some of you out there who still haven't tried kale chips yet. Maybe you're too nervous? I promise you're going to like 'em! You may just start to substitute them for potato chips, heck they're a lot healthier! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIZU0znxSl47vuBBNQc3UkJ3LI_vgXmTnSkeqK-mYzIw5K9hXp0MKw_xAgXU87CY4v50leAbpC3pIQfD1jbBF08N2c-F46w-7rq5X7BambXEHxUzEJnU9KKTlT6howp1jZg1-yB9JihYE/s1600/kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIZU0znxSl47vuBBNQc3UkJ3LI_vgXmTnSkeqK-mYzIw5K9hXp0MKw_xAgXU87CY4v50leAbpC3pIQfD1jbBF08N2c-F46w-7rq5X7BambXEHxUzEJnU9KKTlT6howp1jZg1-yB9JihYE/s320/kale.jpg" width="239" /></a></div>
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<span style="font-size: x-small;">(Right before going in the oven)</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">We all know I'm a huge fan of any vegetable roasted. I have yet to find a vegetable that doesn't taste good roasted hence why I love these kale chips so much. Aside from being super easy to make, they're super tasty too. </span></div>
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<b>Roasted Kale (Also Known As Kale Chips)</b></div>
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Lots to Ladle</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMDEo61ffXMX02LA5KSxskD0BBRR26H_EX1_XXTcDYYP8HAFom9KH303VFJxmWaxWeLCy8G4bTSYJPZENWm2DTAKYlqmCjER8UBTwh0C6k3opeIPa2nrxd_tVQxOivWlfQimXBYWzHUIP/s1600/kale2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMDEo61ffXMX02LA5KSxskD0BBRR26H_EX1_XXTcDYYP8HAFom9KH303VFJxmWaxWeLCy8G4bTSYJPZENWm2DTAKYlqmCjER8UBTwh0C6k3opeIPa2nrxd_tVQxOivWlfQimXBYWzHUIP/s320/kale2.jpg" width="239" /></a></div>
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One bunch of fresh kale, Ripped into pieces, stems removed</div>
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Olive Oil, enough to coat</div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Salt & Pepper</span>, to taste</div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Preheat over to 350 degrees. Toss kale with olive oil, salt & pepper. Roast in oven until crunchy, about 10-15 minutes. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I told you it was easy!</span></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com0tag:blogger.com,1999:blog-3942746498618587244.post-20861612729374653082012-06-12T11:25:00.002-04:002012-06-12T11:26:18.125-04:00When Life Gives You Lemons.....<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">.....Make Lemonade! Or so they say. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">My good friend, Gina, always says 'make limoncello'. Either way it works. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FqZuNvBhQ6bZOdELzoIbKRnMIeckWiT_nINj52bnwRoa-rTTcQuttwBQKQkUYjL0W0Z6Whj-893VGySRzlOPqbxalXZ-6SDrnIEk1Zd39UXoa-SJ2w_pztPlTD2N50FTano_ABMPjeWg/s1600/lemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FqZuNvBhQ6bZOdELzoIbKRnMIeckWiT_nINj52bnwRoa-rTTcQuttwBQKQkUYjL0W0Z6Whj-893VGySRzlOPqbxalXZ-6SDrnIEk1Zd39UXoa-SJ2w_pztPlTD2N50FTano_ABMPjeWg/s320/lemon.jpg" width="320" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Growing up, I loved me some lemonade mix. My mom and grandma Eckenrode (Sally) always kept it on hand for us and it was refreshing sugary drink on hot summer days that was easy for kids to make on their own. An extra bonus when they got the pink lemonade. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I've somewhat grown up since then and don't keep the sugary stuff on hand. I </span><span style="font-family: Georgia,"Times New Roman",serif;">was recently in the mood for lemonade so I foregone the mix and got to squeezing some lemons. It's a lot of work squeezing the lemons but I promise the outcome is well worth it.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Once you have your lemon juice it's super simple! </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">All you need is simple syrup (sugar water), cold water, and lemon juice. Don't be lazy and use lemon juice from a bottle! It won't taste as good. Get to squeezing, peeps! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Y4yiKR5He8h3IKW5p_JYAkXfp_SQyGP6UTy7onol1iVtdJDZzTABkOHU10MoZmeN8tU2c8jG99prSZ3K_kURoBJG_4ONZYdPdQVmakj450w5svTTro2aramheaX098YXlpFc7XdH_KpY/s1600/lemon2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Y4yiKR5He8h3IKW5p_JYAkXfp_SQyGP6UTy7onol1iVtdJDZzTABkOHU10MoZmeN8tU2c8jG99prSZ3K_kURoBJG_4ONZYdPdQVmakj450w5svTTro2aramheaX098YXlpFc7XdH_KpY/s320/lemon2.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia,"Times New Roman",serif;">Lemonade</span></b></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Lots to Ladle (slightly adapted from foodnetwork.com)</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1 cup of sugar</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup of water (to boil)</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1 cup fresh squeezed lemon juice (about 5-6 lemons)</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1/2 gallon ice water</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">(sliced lemon, thyme springs, fresh mint to garnish) - optional </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Bring a 1/2 cup of water to a simmer over low heat, mix in sugar until dissolved. Pour sugar water mixture into a pitcher. Add lemon juice and remaining water. Mix well. Serve with sliced lemon and herbs. </span></div>
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<br />Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com1tag:blogger.com,1999:blog-3942746498618587244.post-10418246491751211072012-05-31T14:47:00.001-04:002012-05-31T14:47:32.965-04:00Summer Summer Summertime<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">Can you believe the unofficial start of summer, Memorial Day Weekend, just passed? I honestly can't but I'm super excited about it. I'm really looking forward to this summer. I honestly love living in the Northeast (Philadelphia to be exact). There's nothing better than the change of seasons and we're lucky enough to have all four seasons here. I'm not going to play favorites <span style="font-size: x-small;">(yes, Fall, I love you!) </span>because I honestly do love something about each of the seasons.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> Here's what I'm looking forward to this summer. I'm hoping I can share all my 'to dos' with you throughout the summer and I'm hoping you're as excited as I am. =) </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I'm hoping to grill more this year. Summer is<i><span style="font-size: small;"> </span></i><span style="font-size: large;"><i><span style="font-size: small;">the</span></i> </span>season for grilling and I find myself always saying "we should grill more"! What's not to love? It keeps your house cool and clean up is super easy! Nadya really wants to splurge and get a Weber Grill. I have a feeling her wish will be granted sooner rather than later. Our grill is a couple years old <span style="font-size: x-small;">(not quite on it's last leg)</span> and after barbecuing on my dad's Weber and her dad's Weber this past weekend it's pretty much all she can think about. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">There are a lot of summer favorites that I have on my to do list--barbecue sauce, ice cream, sorbet, homemade s'mores, & specialty summer drinks are just a few. What are you favorite dishes? What should I add to my list? </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I'm also super pumped for the expanded and better hours of my neighborhood farmer's market! I look forward to seeing what they bring each week and challenge myself to come up with great recipes for the fresh crops. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Are you a fan of summer? What's your favorite summer dish or in-season fruit/vegetable? </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com0tag:blogger.com,1999:blog-3942746498618587244.post-86341875236021717392012-05-30T10:10:00.000-04:002012-05-30T10:10:18.242-04:00Sour Cream Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSTFDeNtZZ_n2vMyJYx2OeD2EOryQsr-mUGe8WwXIfJ6ZP48JnhKgtMg2P_K6HsfXHQ9MpOgngayTDA6KMKZv_vvKInX-YiLsoVH7eSVGFqEyEVjAQHu2a2TGv2ibZlJFtLy6KzvGQ2gA/s1600/cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSTFDeNtZZ_n2vMyJYx2OeD2EOryQsr-mUGe8WwXIfJ6ZP48JnhKgtMg2P_K6HsfXHQ9MpOgngayTDA6KMKZv_vvKInX-YiLsoVH7eSVGFqEyEVjAQHu2a2TGv2ibZlJFtLy6KzvGQ2gA/s320/cookie.jpg" width="239" /></a></div>
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I was recently watching an episode of The Martha Stewart Show, she and her guest were making these sour cream cookies that came together really quickly. I know here staff has everything already measured out and whatnot but these really were easy to throw together. I had sour cream on hand and needed to use it up. A perfect excuse to make cookies! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHmHIWx6FyjlOFKNFd17dXzVMyp0l_iiEuYIT_OkaDJJZ9_iPYU5EfVrfdR9RQ_ZbTKFbv3-uQFhwj-ZutgY9i4RGshAGJuXPYCR6ixjzn4dtLybHDZz4Y2a_tFXRi5u9-Xt6tvASpT1x/s1600/cookie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHmHIWx6FyjlOFKNFd17dXzVMyp0l_iiEuYIT_OkaDJJZ9_iPYU5EfVrfdR9RQ_ZbTKFbv3-uQFhwj-ZutgY9i4RGshAGJuXPYCR6ixjzn4dtLybHDZz4Y2a_tFXRi5u9-Xt6tvASpT1x/s320/cookie2.jpg" width="239" /></a></div>
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<b>Sour Cream Cookies</b></div>
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<i>The Martha Stewart Show </i></div>
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1/3 cup unsalted butter, plus more for baking sheet<br />
1 1/2 cups all-purpose flour, plus more for work surface<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1 cup sugar<br />
1 large egg<br />
1/3 cup sour cream<br />
1/4 teaspoon pure vanilla extract (optional)<br />
Sanding sugar, for sprinkling</div>
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Preheat oven to 375 degrees. Butter a baking sheet and set aside.<br />
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.<br />
In the bowl of an electric mixer fitted with the paddle
attachment, cream together sugar and butter. Add egg, sour cream, and
vanilla, and mix until well combined. With the mixer on low, gradually
add enough of the flour mixture to form a soft dough. You may have up to
1/2 cup flour mixture remaining. Transfer dough to refrigerator until
chilled.<br />
Place heaping teaspoons dough on baking sheet and sprinkle
with sanding sugar. Transfer to oven and bake until light golden, 8 to
10 minutes.
</div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com1tag:blogger.com,1999:blog-3942746498618587244.post-28297723429303864412012-05-16T16:43:00.001-04:002012-05-16T16:43:13.321-04:00Ravioli with Sautéed Asparagus and Walnuts<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">I'm sure I've mentioned a time or two before that I keep a binder on hand of all recipes I want to make. It's a collection from all my magazines that I subscribe to and some printouts from the 'nets. I was on the hunt for an easy recipe. One that you can throw together when you get home from work and still have time to enjoy your evening. I stumbled upon this one which I have made before just haven't blog about it. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">It's easy, quick, filling AND tastes good too! What more can one ask for! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVOBvNEoSojDVAgr6_wU5BlkUygxZhaDllK3iXp4OYHFZN9nyvMON8DOMJ0FWtpzXIJzvYeRewmycs-s-FcAWyGgzmQgX_zQvOAfd4u_y7qrTwOgr-c7yNzGbZLJVQwUhB42tdrkpXfrN/s1600/rav.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVOBvNEoSojDVAgr6_wU5BlkUygxZhaDllK3iXp4OYHFZN9nyvMON8DOMJ0FWtpzXIJzvYeRewmycs-s-FcAWyGgzmQgX_zQvOAfd4u_y7qrTwOgr-c7yNzGbZLJVQwUhB42tdrkpXfrN/s320/rav.jpg" width="239" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Here's a good tip from Woman's Day too!: Transform the asparagus-walnut mixture into an easy hors d’oeuvre by
mixing in the Parmesan cheese (or substituting feta) and spooning it on
top of crostini, crackers or endive leaves.</span></div>
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<div style="text-align: center;">
<b><span style="font-family: Georgia,"Times New Roman",serif;">Ravioli with Sautéed Asparagus and Walnuts</span></b></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><i>From Woman's Day </i></span></div>
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<li class="ingredient"><span class="amount">1<span class="value-title" title="1 package(s)"></span></span> <span class="unit">package </span> (14 to 16 oz) <span class="name">cheese ravioli (fresh or frozen) </span></li>
<li class="ingredient"><span class="amount">1/4<span class="value-title" title="0"></span></span> <span class="unit">cup </span> <span class="name">olive oil </span></li>
<li class="ingredient"><span class="amount">2<span class="value-title" title="2 clove(s)"></span></span> <span class="unit">cloves </span> <span class="name">garlic</span>, thinly sliced</li>
<li class="ingredient"><span class="amount">1/2<span class="value-title" title="0"></span></span> <span class="unit">cup </span> <span class="name">walnuts</span>, roughly chopped</li>
<li class="ingredient"><span class="amount">8<span class="value-title" title="8 ounce(s)"></span></span> <span class="unit">ounces </span> <span class="name">asparagus</span>, trimmed and thinly sliced on a diagonal</li>
<li class="ingredient"><span class="amount">1/4<span class="value-title" title="0"></span></span> <span class="unit">cup </span> <span class="name">grated Parmesan (1 oz) </span></li>
</ul>
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<span>Cook the ravioli according to package directions.</span><br /><span>Meanwhile, heat the oil in a
medium skillet over medium heat. Add the garlic and walnuts and cook,
stirring often, until the nuts are lightly toasted and fragrant and the
garlic is golden brown, 4 to 5 minutes.</span><br /><span>Add the asparagus and cook,
tossing occasionally, until just tender, about 2 minutes. Serve over the
ravioli and sprinkle with the Parmesan.</span></div>
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<br /></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com1tag:blogger.com,1999:blog-3942746498618587244.post-71109009135539812982012-05-11T10:04:00.000-04:002012-05-11T10:04:57.857-04:00Breakfast Quinoa<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">I've been trying to get to the gym during the day (on my lunch break) so I have some more free time at night. However, I noticed I need a bigger breakfast to get me through a daytime workout. I've been wanting to try quinoa for breakfast for quite sometime. I really enjoy quinoa in a savory dish so thought I'd give it a try in this sweet breakfast dish. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I'm a huge fan of oatmeal, especially steel cut oats, so I really thought I'd like this dish more than I did. It was really easy to put together (aside from the boiling milk over the pot, my bad!) . The flavor was really good. I just struggled with the consistency/texture. I was hoping for it to be creamier. What are your thoughts on quinoa for breakfast? I think I'll give it a try again. Don't let me turn you away from it, Nadya was a fan! </span></div>
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<h2 style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: small;">Breakfast Quinoa: <i style="font-weight: normal;">Martha Stewart Living</i><span style="font-weight: normal;">, February 2010 </span></span></h2>
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2 cups whole or low-fat milk, plus more for serving<br />
1 cup quinoa, rinsed<br />
3 tablespoons light-brown sugar, plus more for serving<br />
1/8 teaspoon ground cinnamon, plus more for serving<br />
1 cup (1/2 pint) fresh blueberries, plus more for serving</div>
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<div class="item-list" style="text-align: center;">
Bring milk to a boil in a small saucepan. Add quinoa, and return
to a boil. Reduce heat to low, and simmer, covered, until
three-quarters of the milk has been absorbed, about 15 minutes.<br />
Stir in sugar and cinnamon. Cook, covered, until almost all the
milk has been absorbed, about 8 minutes. Stir in blueberries, and cook
for 30 seconds. Serve with additional milk, sugar, cinnamon, and
blueberries.</div>
</div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com0tag:blogger.com,1999:blog-3942746498618587244.post-71015228484248264652012-05-10T11:00:00.000-04:002012-05-10T11:00:08.531-04:00Mexican Sweet Potato Skins<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">Here's another recipe from my Cinco de Mayo celebration. Well it wasn't really a celebration. It was basically me making guacamole and these Mexican sweet potatoes<span style="font-family: Georgia,"Times New Roman",serif;"> on Seis de Mayo. </span>I had full intentions of making these Mexican dishes on Cinco de Mayo but had some last minute house guests in town for the Broad Street Run (a very popular 10 mile run down Broad Street, Philadelphia). Needless to say, these runners (cousins) needed to 'carb up' on Cinco de Mayo so these Mexican dishes were pushed a day back which I didn't mind because it meant more for me (stingy much?)! </span></div>
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<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">I found these while browsing the<a href="http://www.blogger.com/%3Cscript%20type=%22text/javascript%22%3E%3C%21--%20google_ad_client%20=%20%22ca-pub-6820839897217122%22;%20/*%20lotstoladleunit1%20*/%20google_ad_slot%20=%20%227900194093%22;%20google_ad_width%20=%20728;%20google_ad_height%20=%2090;%20//--%3E%20%3C/script%3E%20%3Cscript%20type=%22text/javascript%22%20src=%22http://pagead2.googlesyndication.com/pagead/show_ads.js%22%3E%20%3C/script%3E" target="_blank"> Pinterest</a> (I seem to be finding a lot there these days)! Once I saw it, I knew I had to make it to celebrate Cinco de Mayo! I <span style="font-size: large;">love</span> sweet potatoes & I <span style="font-size: large;">love</span> Mexican so this is the perfect combination for me. These sweet potato skins were definitely a winner! Unfortunately, I couldn't get a somewhat appetizing photo to do these sweet potato skins justice! You're just going to have to take my word for it OR hop on over to <a href="http://pinchofyum.com/healthy-mexican-sweet-potato-skins" target="_blank">Pinch of Yum</a> and take a look at her gorgeous photos of these Mexican potato skins! I promise you'll enjoy these!! </span></div>
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<b>Mexican Sweet Potato Skins</b></div>
<div class="ERHead" style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
From <a href="http://pinchofyum.com/healthy-mexican-sweet-potato-skins" target="_blank"><span class="author">Pinch of Yum</span></a></div>
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<div class="ERIngredients" style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<div class="ERIngredientsHeader">
Ingredients</div>
3 medium sweet potatoes<br />
1 can corn, rinsed and patted dry<br />
1 can black beans, rinsed and drained<br />
1 tablespoon butter<br />
1/2 yellow onion, chopped<br />
2-4 canned chipotle peppers in adobe sauce, minced or pureed<br />
1 ounce light cream cheese<br />
1/4 cup light sour cream<br />
1 teaspoon salt (+ more to taste)<br />
1/2 cup cilantro, roughly chopped<br />
6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)</div>
<div class="ERInstructions" style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
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<div class="instructions">
Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.<br />
While
sweet potatoes are baking, place corn in a heavy cast-iron skillet over
medium-high heat with no butter or oil. Sprinkle with salt and other
Mexican seasoning (as much as you want). Do not stir! Let corn roast for
several minutes before stirring. Let it roast for a few more minutes
before stirring again. Continue this for about 10 minutes, until corn is
browned and roasted on the outside. Set aside in a small bowl with the
black beans.<br />
Saute the onion in the butter over medium heat until soft and translucent. Set aside.<br />
Remove
sweet potatoes from the oven when fork-tender. Let cool for 5-10
minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet
potatoes out, leaving the skins intact. Sometimes leaving a thin layer
of potato inside of the skins helps them hold together better.<br />
Mix
the flesh of the sweet potatoes with the cream cheese, sour cream,
chipotle peppers, and salt. You can use a mixer or just a spoon,
depending on how soft the potatoes are. When well-mixed, gently stir in
the black beans, roasted corn, sauteed onions, and cilantro.<br />
Scoop
the filling into the skins and top each with 1 tablespoon shredded
cheese. Broil for about 5 minutes or until cheese is melted.</div>
</div>
<div style="text-align: center;">
<br /></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com0tag:blogger.com,1999:blog-3942746498618587244.post-38652305348510313372012-05-09T09:46:00.000-04:002012-05-09T09:46:45.769-04:00Banana Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_e_bn-H7zVqDuTPoLhPAls28NKQSlk97vyzDoeA0uxo5jOdgg26-8GwuEYGle8N5j4TSLUqHu5wg_Rt-oa-KTjUE8wv_9gqiCtXZNnj70daNdDrfISmFekKiWkpJgf-ouoyAdM6PLUEo/s1600/ic1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_e_bn-H7zVqDuTPoLhPAls28NKQSlk97vyzDoeA0uxo5jOdgg26-8GwuEYGle8N5j4TSLUqHu5wg_Rt-oa-KTjUE8wv_9gqiCtXZNnj70daNdDrfISmFekKiWkpJgf-ouoyAdM6PLUEo/s320/ic1.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"> <a href="http://lynnecreations.blogspot.com/search/label/banana" target="_blank">I've mentioned before I'm not a banana person.</a> I really wish I was. Every now and again, I'll be brave and try something banana. I just can't get myself to like the flavor. Let's keep hoping that will change in the near future. Until then, I'll continue to make banana breads, cakes, and now ice cream for those who love bananas! It's actually somewhat genius to bake things in a flavor you don't like when you're trying to lose some weight but I digress.... </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5IUVfoWGhrCZ35QdmPjaqGmj2ALsut1CtrvWPoMaUuGaLD1iepVVZtUt5Mqch3m-QeqXzjGDLbaV1TTRoympRze5ehxWx1YD_oT-QUkHfhkZCO5whPdQI6Mx4rFOlARAZkHziRc2ZJqD/s1600/ic4.jpg" imageanchor="1"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5IUVfoWGhrCZ35QdmPjaqGmj2ALsut1CtrvWPoMaUuGaLD1iepVVZtUt5Mqch3m-QeqXzjGDLbaV1TTRoympRze5ehxWx1YD_oT-QUkHfhkZCO5whPdQI6Mx4rFOlARAZkHziRc2ZJqD/s320/ic4.jpg" width="320" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Back to the ice cream. Since there's only one person in the house who eats bananas, </span><span style="font-family: Georgia,"Times New Roman",serif;"> I have a freezer full of ripe ones. I usually make a bread, bundt cake, etc but this time I wanted to step things up a bit and make banana ice cream! <a href="http://lynnecreations.blogspot.com/search/label/kitchenaid" target="_blank">That's right homemade banana ice cream</a>! So I turned to Alton Brown for a recipe that got 5 stars and all positive reviews. It was a crowd- pleaser, just ask my coworkers! Luckily for them, Nadya found it to be too tasty that she wanted it out of the house so she didn't eat it all! I guess it's that good! If you're a banana lover, I think this is just for you! </span></div>
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<h2 class="kv-ingred" style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: large;"><b><span style="font-weight: normal;">Banana Ice Cream</span><span style="font-weight: normal;"> from Alton Brown</span></b></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WtaTlSmuLSux61PBO8BAIo6LPazB-ObdMQlcSzXb9O9mgtZ0Pxb4ildm0LveZpDn08lqSgFP_gOFrY4qcJZ7u5oTMCZ_TI99UxrMJbnCfFE_BqdhcRbkgAg37YILCkqYCKG0biK8_zSK/s1600/ic3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WtaTlSmuLSux61PBO8BAIo6LPazB-ObdMQlcSzXb9O9mgtZ0Pxb4ildm0LveZpDn08lqSgFP_gOFrY4qcJZ7u5oTMCZ_TI99UxrMJbnCfFE_BqdhcRbkgAg37YILCkqYCKG0biK8_zSK/s320/ic3.jpg" width="320" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
6 (approximately 2 1/4 pounds) ripe bananas<br />
1 tablespoon fresh squeezed lemon juice<br />
3/4 cup light corn syrup<br />
1 vanilla bean, scraped<br />
1 1/2 cups heavy cream</div>
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<div class="instructions" style="font-family: Georgia,"Times New Roman",serif;">
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<div class="instruction" style="text-align: center;">
Place bananas in freezer and freeze overnight.
Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour.
Peel bananas and place in bowl of food processor along with the lemon
juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean
seeds and turn processor on. Slowly pour in the heavy cream. Process
until smooth. Chill mixture in refrigerator until it reaches 40 degrees.
Transfer mixture to an ice cream maker and process according to
manufacturer's instructions. Place mixture in an airtight container and
freeze for 3 to 6 hours before serving. </div>
</div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com0tag:blogger.com,1999:blog-3942746498618587244.post-69504055721429749282012-05-08T11:00:00.000-04:002012-06-28T20:36:23.820-04:00Oven Fries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5QnD7g1PM694P5p-zmU7ajU2qvPssSh0c4aV-eFnPapBdL-MzkBm8GfkKbesmnOsE_xku5abqbYn5unV9d9Pj2oDz1SK0fN1JYVm1kMyDj1Wc-NDhodk8QvHNPw_iU1126CbDFyp38FQ/s1600/DSC_0250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5QnD7g1PM694P5p-zmU7ajU2qvPssSh0c4aV-eFnPapBdL-MzkBm8GfkKbesmnOsE_xku5abqbYn5unV9d9Pj2oDz1SK0fN1JYVm1kMyDj1Wc-NDhodk8QvHNPw_iU1126CbDFyp38FQ/s320/DSC_0250.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">Fries are my weakness, there I said it. I mean seriously they're so hard for me to turn down. Once I start eating them, it's hard for me to stop. I think it's a serious problem. Luckily, for my jeans, I don't eat them all too often. These oven fries from <i>Every Day Food</i> are as close to tasting like fries that are fried but these are a tad bit healthier baked in the oven. I like my fries crispy<span style="font-family: Georgia,"Times New Roman",serif;"> (As you can see from the pictures, sorry they're a little dark)</span> but you can alter the cook time depending on how crispy you like your fries. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8djTLQquxO0eoY3ZD19nYR6eNI2siqmelOQ6PLzHQWbwRqma4NYMC7dYsjGKHu0G4w2S0JsosnYN7Je_t4YfdanuPAqW8enixfOsEr2KShhqmOgpe_Kq9bDVtlOS5P-9ZNaWgNHQGI2c/s1600/DSC_0248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8djTLQquxO0eoY3ZD19nYR6eNI2siqmelOQ6PLzHQWbwRqma4NYMC7dYsjGKHu0G4w2S0JsosnYN7Je_t4YfdanuPAqW8enixfOsEr2KShhqmOgpe_Kq9bDVtlOS5P-9ZNaWgNHQGI2c/s320/DSC_0248.JPG" width="320" /></a></div>
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<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<b>Oven Fries</b></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<i>From January/February 2011 issue of Every Day Food</i></div>
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<div class="item-list" style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
3 pounds russet potatoes (about 6 large), cut lengthwise into 1/4-inch-wide strips<br />
Nonstick cooking spray<br />
4 teaspoons vegetable oil<br />
Coarse salt and ground pepper</div>
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<div class="recipe-section instructions" style="font-family: Georgia,"Times New Roman",serif;">
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<div class="item-list" style="text-align: center;">
In a large bowl, cover potatoes with water by 2 inches. Refrigerate at least 3 hours (or up to overnight).<br />
Preheat oven to 400 degrees, with racks in upper and lower
thirds. Lightly coat two rimmed baking sheets with cooking spray. Drain
potatoes and pat dry; wipe out bowl. Toss potatoes in bowl with oil and
season with salt and pepper. Divide potatoes between sheets and arrange
in a single layer. Bake until golden and crisp, 45 minutes. Toss
potatoes and rotate sheets. Bake 15 minutes more.</div>
</div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com0tag:blogger.com,1999:blog-3942746498618587244.post-68465434566820714372012-05-07T15:31:00.001-04:002012-05-07T17:20:54.093-04:00Guacamole!<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">What did you do to celebrate Cinco de Mayo? Did you forgo Cinco de Mayo and sip on mint juleps whilst watching the Kentucky Derby this year? </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I made guacamole. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAeX_9g03jk81F3nGrdbj8g3xhB2xqDK0pY1Ygx52ChmptQRwP3EKxsaqE1OoZbk0fAQUTH9fzz2K2VAQW9b9EvjjlGHvsOiAGePj_TWTyyGtMq259i2uqe1KFz4Cf3vhbQbT5g6KrhOX/s1600/gauc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAeX_9g03jk81F3nGrdbj8g3xhB2xqDK0pY1Ygx52ChmptQRwP3EKxsaqE1OoZbk0fAQUTH9fzz2K2VAQW9b9EvjjlGHvsOiAGePj_TWTyyGtMq259i2uqe1KFz4Cf3vhbQbT5g6KrhOX/s320/gauc.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">Mexican is one of my favorite cuisines, might actually be my favorite! I love love love it! Just talking about it now gets me hungry. Guacamole is amazing! And this recipe is just perfect for Cinco de Mayo or any other day. Covering the avocado pulps with lime juice really helps the avocado from turning brown and looking unappetizing. </span></div>
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<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Guacamole</span></span></div>
<div style="text-align: center;">
<i><span style="font-family: Georgia,"Times New Roman",serif;">Alton Brown</span></i></div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
3 Haas avocados, halved, seeded and peeled<br />
1 lime, juiced<br />
1/2 teaspoon kosher salt<br />
1/2 teaspoon ground cumin<br />
1/2 teaspoon cayenne<br />
1/2 medium onion, diced<br />
2 Roma tomatoes, seeded and diced<br />
1 tablespoon chopped cilantro<br />
1 clove garlic, minced</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7IOfJNH5hB1IxDSQGNcUNnqzpQdXXJUqi7Jq5QcDQMuC2PyZ5VdbWylar-5G0RF1iTjwhscE6rpAKWIbphZmw0M8w2jb10lSi1ocueKf7NIcrtJbyMoflP2KMIvtVtZtolOUh1LAnGqq/s1600/gauc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7IOfJNH5hB1IxDSQGNcUNnqzpQdXXJUqi7Jq5QcDQMuC2PyZ5VdbWylar-5G0RF1iTjwhscE6rpAKWIbphZmw0M8w2jb10lSi1ocueKf7NIcrtJbyMoflP2KMIvtVtZtolOUh1LAnGqq/s320/gauc2.jpg" width="320" /></a></div>
<div class="instruction" style="text-align: center;">
<br /></div>
<div class="instruction" style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">In a large bowl place the scooped avocado pulp
and lime juice, toss to coat. Drain, and reserve the lime juice, after
all of the avocados have been coated. Using a potato masher add the
salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes,
cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let
sit at room temperature for 1 hour and then serve.</span></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com0tag:blogger.com,1999:blog-3942746498618587244.post-44006124022197559672012-05-06T19:33:00.000-04:002012-05-06T19:33:38.747-04:00Easy Peasy Pita Pizza<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
Every now and again I like to skip a week of grocery shopping and 'shop' at home. You'll be amazed at the stuff you keep in your pantry. Even more amazed if you don't look often! I had three ingredients on hand (all left over ingredients from previous recipes) and threw together these easy peasy pita pizzas!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLmKw7w4l4FqUyQrGrw5l3krtvn6sUmH3ngGLR1IB7dXXamD63vjShhCh6nubeJcAoG4n7mTD-020rB_ogdkZhse4IACbv_lqtTnbvh6o5e9h4jXSpvtyiQa0N8ij9Ck9X-WujikC4fnV/s1600/pita2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLmKw7w4l4FqUyQrGrw5l3krtvn6sUmH3ngGLR1IB7dXXamD63vjShhCh6nubeJcAoG4n7mTD-020rB_ogdkZhse4IACbv_lqtTnbvh6o5e9h4jXSpvtyiQa0N8ij9Ck9X-WujikC4fnV/s320/pita2.jpg" width="239" /></a></div>
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<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<b>Ingredients:</b></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
Whole Wheat Pita</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
Basil Pesto (Store bought or <a href="http://lynnecreations.blogspot.com/2009/07/basil-pesto.html" target="_blank">homemade</a>)</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
Mozzarella Cheese </div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
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<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
Top each pita with basil pesto and mozzarella cheese bake in oven at 350 degrees until cheese is melted! It's that easy! </div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com1tag:blogger.com,1999:blog-3942746498618587244.post-46998015219197933462012-05-04T10:11:00.000-04:002012-05-04T10:11:10.818-04:00Guest Post: Apple Rhubarb Pie<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">When Lynn asked me to guest blog, I was beyond ecstatic. I mean, it
really was a culmination of life events for me. Lynn is just the coolest
and the fact that she asked me to guest blog on her cooking blog means
more to me than she can ever imagine.</span><br style="font-family: Georgia,"Times New Roman",serif;" />
<br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
A little about me, the best-guest-blogger-ever (<a href="http://lynnecreations.blogspot.com/2011/02/guest-post.html" target="_blank">sorry Sara</a>):</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
My name is Melissa and I am a real housewife of the suburbs of
Philadelphia. With my busy schedule of working and doing tireless tasks
such as grocery shopping and getting the mail from the mailbox, I like
to make a little magic happen... in the kitchen that is! I recently have
been obsessive been trying to get rhubarb, even though it is barely in
season (I was trying to seriously wow my future parent in-laws with my
awesome baking skills over Easter with a serious rhubarb recipe, but
much to my chagrin, none was available! Oh the injustice of life! So we
got the next best thing.. an iced vanilla cake in the shape of a bunny
that could have sent a diabetic to their grave. But the rhubarb has been
a burning desire that I just could not squash. Thus, when Lynnie
decided to ask me (ME!!!!) to guest blog, I knew what I had to make! So,
all you need to know about me is that I am the best!</span><br style="font-family: Georgia,"Times New Roman",serif;" />
<br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
BUT, I end this little blurb about the best-guest-blogger-ever with a
challenge: Paul, my betrothed, can literally do nothing right, not even
load the dishwasher correctly, EXCEPT, he makes the best pizza dough this
side of Italy. I say for a bit of fun and good natured fun, Paul and
Lynn have a dough-off in Lynn's test kitchen. We make the pizza and a
blind taste test will ensue. What do you say there Lynn? Are you chef
enough?</span><br style="font-family: Georgia,"Times New Roman",serif;" />
<br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
YELC (Your Even Loving Chef),</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Melissa</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> </span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Apple Rhubarb Pie: </b></span></div>
<div style="text-align: center;">
<i><span style="font-family: Georgia,"Times New Roman",serif;">This recipe was borrowed from Cooking Light Magazine, April 2012 issue. </span></i></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Hands on time: about 40 minutes</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Baking time: 1 hour and 15 minutes</span><br style="font-family: Georgia,"Times New Roman",serif;" />
<br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Ingredients:</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1 pre-made pie crust (such as Pillsbury)</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Cooking Spray</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
3 1/2 cups sliced rhubarb</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1 cup granulated Sugar</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1 tablespoon lemon juice</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
2 Granny Smith apples, peeled, cored and sliced</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1/2 teaspoon cinnamon</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
3/8 teaspoon salt, divided</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1 cup all purpose flour, divided</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1/2 cup brown sugar</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
6 tablespoons cold butter, cut into small pieces</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1/3 cup chopped walnuts</span><br style="font-family: Georgia,"Times New Roman",serif;" />
<br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Method:</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Preheat the oven to 425 degrees.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Place pie dough on a lightly floured surface; fit to a 9" pie plate.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Spray your pie plate liberally with cooking spray.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Place the pre-made pie dough into the pie plate. Make sure there is
enough 'overhang' so you can flute ( I don't know what 'flute' means, so
I folded, into what I thought, was decorative).</span></div>
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<br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Combine rhubarb, granulated sugar, lemon juice and apples; toss.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Sprinkle the mixture with cinnamon, 1/4 teaspoon of salt, and 3 tablespoons of flour; toss.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Spoon (I used a slotted spoon since it was super runny) the mixture into the pie plate with prepared crust.</span></div>
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Set the prepared pie aside.</span></div>
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<br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Level 3/4 cup of flour in a medium bowl. Add 1/8 teaspoon salt, brown
sugar, and cut up 6 tablespoons of butter and mix (the recipe calls for
the use of a pastry blender- whatever that is). I used two knives in a
fashion to 'cut' the butter, like one would cut meat. Do this until the
mixture resembles a mealy texture, or until your arms get tired (which
seriously happened).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9RKAVaZqbPfply3cSQCbJ9te-_17x7DDR9HD3nG4eV-7LcResSkZ13hoDDYw0FLeNt7VyoOleUR4LiAbEKsvIJshxpiLfw0mPHOQjen-8-hJdUsxOdRKy-gyyxZluIfhmQQZgZ8H8vis/s1600/topping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9RKAVaZqbPfply3cSQCbJ9te-_17x7DDR9HD3nG4eV-7LcResSkZ13hoDDYw0FLeNt7VyoOleUR4LiAbEKsvIJshxpiLfw0mPHOQjen-8-hJdUsxOdRKy-gyyxZluIfhmQQZgZ8H8vis/s320/topping.jpg" width="240" /></a></div>
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Stir in the walnuts (Baker's note: chopped walnuts were a full two
dollars more, for less. So being the genius that I am, I purchased the
larger, whole walnut, measured out 1/3 cap, placed them in a sandwich
bag, placed the bag level on a tea towel and beat the pieces into
chopped with my french rolling pin.)</span></div>
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<br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Sprinkle the butter/flour/walnut mixture over top of the entire pie.
Make sure that you fill in all the crevices with the mixture.</span></div>
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Bake in the pre-set oven for 15 minutes.</span></div>
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<br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Reduce the heat of the oven to 375 degrees and bake the pie for an
additional 30 minutes or until golden brown. I had to bake mine for about
50 minutes, but I have an electric oven. if the crust seems to be
browning, you can place some foil around the edges of the pie to protect
it from burning.</span></div>
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Let the pie stand at least 15 minutes before serving.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
Enjoy!</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
</span></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com1tag:blogger.com,1999:blog-3942746498618587244.post-1749639451424242802012-05-03T14:43:00.000-04:002012-05-03T14:43:47.501-04:00Frosted Sugar Cookies<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">We've all passed these cake-like cookies in the grocery store. Some of us might have a hard time walking by them. They're large, soft, frosted perfectly, & topped with the perfect amount of sprinkles. Nadya stumbled upon a picture of these cookies while browsing the 'nets the other day. Since she saw them, she couldn't stop talking about how badly she wanted soft frosted sugar cookies. She mentioned her craving enough that I finally stepped up and made them! I'm happy I did! I found a <span style="font-size: large;">winning recipe!</span> </span></div>
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<b><br /></b></div>
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<div class="card-title blue bold print-yes">
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<div class="card-title blue bold print-yes">
<b>Soft Frosted Sugar Cookies (From <a href="http://annies-eats.com/2011/07/18/soft-frosted-sugar-cookies/" target="_blank">Annie Eats</a>) </b></div>
<div class="card-yield italic grey print-yes">
Yield: about 2 dozen large cookies</div>
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<h3 class="post-title-small upper dk-grey print-yes">
Ingredients</h3>
<div class="ing-content print-yes">
<i>Ingredients:</i><br />
For the cookies:<br />
4½ cups all-purpose flour<br />
4½ tsp. baking powder<br />
¾ tsp. salt<br />
1½ cups (3 sticks) unsalted butter, at room temperature<br />
1½ cups sugar<br />
3 large eggs<br />
5 tsp. vanilla extract<br />
For the frosting:<br />
5 cups confectioners’ sugar, sifted<br />
1/3 cup (5 1/3 tbsp.) unsalted butter, melted<br />
1 tbsp. vanilla extract<br />
7-8 tbsp. milk (plus more, as needed)<br />
Food coloring (optional)<br />
Sprinkles (optional)</div>
</div>
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<br /></div>
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</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
To make the cookies, preheat
the oven to 350Ëš F. Line baking sheets with parchment paper or silicone
baking mats. In a medium bowl combine the flour, baking powder and
salt, and whisk together to blend. In the bowl of an electric mixer,
combine the butter and sugar and beat together on medium-high speed
until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a
time, mixing well after each addition and scraping down the bowl as
needed. Blend in the vanilla. With the mixer on low speed, add in the
dry ingredients mixing just until incorporated and evenly mixed. Cover
and chill the dough for 1 hour.</div>
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<div style="text-align: center;">
</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
When you are ready to bake the
cookies, scoop a scant quarter cup of dough and roll into a ball.
Flatten the ball slightly and place on the prepared baking sheet.
Repeat with the remaining dough, spacing the cookies at least 2-3
inches apart. Bake about 10-12 minutes or just until set. (Do not
overbake! The edges should be no more than very lightly browned if at
all.) Let cool on the baking sheet for several minutes. Transfer to a
wire rack to cool completely.</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">To frost the cookies, place the
confectioners’ sugar in a medium bowl. Add the melted butter, vanilla,
and milk to the bowl and whisk until smooth. Whisk in additional milk
as necessary, 1 teaspoon at a time, until you reach your desired
consistency. Tint with food coloring if desired. Use an offset spatula
or spoon to frost the cooled cookies. (If the frosting begins to
thicken as you decorate, just continue to whisk in small amounts of milk
to keep it workable.) Top with sprinkles if desired. Store in an
airtight container.</span></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com2tag:blogger.com,1999:blog-3942746498618587244.post-26301802874989609802012-05-02T10:00:00.000-04:002012-05-02T10:00:07.005-04:00Polenta with Roasted Vegetables & Red Pepper Sauce<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
I am a pinning machine these days. I'm all up in my social media and <a href="http://pinterest.com/" target="_blank">Pinterest</a> is my latest obsession. OK I've been obsessed for a couple months now but that's beside the point. <a href="http://pinterest.com/lynneck/" target="_blank">Follow me</a> to see what other recipes are being added to my 'Kitchen' board. I find so many interesting recipes on there. Unfortunately, I end up getting super hungry while I'm pinning away but it does give me inspiration for the heart of the home, the kitchen. </div>
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<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
This was a recipe I pinned a while back and recently made. I've always been a huge fan of polenta but for being such a fan I never make it. When I came across this recipe which includes polenta and roasted vegetables, I thought to myself 'WIN WIN'! Then once I made it and tasted it I thought WIN WIN WIN! </div>
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<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
This vegetarian dish is one that will even please the meat lovers in your life! </div>
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<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<b>Polenta with Roasted Vegetables & Red Pepper Sauce </b></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<i>Adapted from Self Magazine</i></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
<br /></div>
<div class="ingredient-sets" style="font-family: Georgia,"Times New Roman",serif;">
<div class="ingredient-set" style="text-align: left;">
<span class="quantity">1</span>
<span class="unit">cup</span>
<span class="text">uncooked instant polenta </span>
<br />
<span class="quantity">2/3</span>
<span class="unit">cup</span>
<span class="text">grated Parmesan, divided </span>
<br />
<span class="quantity">1/8-1/4</span>
<span class="unit">teaspoon</span>
<span class="text">cayenne pepper </span>
<br />
<span class="text">Vegetable oil cooking spray </span>
<br />
<span class="quantity">2</span>
<span class="text">cloves garlic, chopped </span>
<br />
<span class="quantity">2</span>
<span class="unit">tablespoons</span>
<span class="text">chopped fresh thyme (or oregano) or 1 tbsp dried </span>
<br />
<span class="quantity">1/4</span>
<span class="unit">cup</span>
<span class="text">fresh lemon juice </span>
<br />
<span class="quantity">1</span>
<span class="unit">tablespoon</span>
<span class="text">olive oil </span>
<br />
<span class="quantity">1 lb green beans</span><span class="text">, ends trimmed </span>
<br />2 bell bell peppers, sliced
<br /><span class="quantity">1</span>
<span class="text">medium-large zucchini, cut into 1/3-inch-thick slices </span></div>
<div class="ingredient-set" style="text-align: left;">
<span class="text"> </span></div>
<div class="ingredient-set">
<div class="text" style="text-align: left;">
<b>Sauce</b><br />
</div>
<span class="quantity">1</span>
<span class="text">jar (12 oz) prepared roasted red peppers, drained </span>
<br />
<span class="quantity">1/3</span>
<span class="unit">cup</span>
<span class="text">vegetable broth </span>
<br />
<span class="quantity">1</span>
<span class="text">large clove garlic, chopped </span>
<br />
<span class="quantity">3</span>
<span class="unit">tablespoons</span>
<span class="text">chopped fresh chives, basil or parsley (plus extra for garnish) </span>
<br />
<span class="quantity">1</span>
<span class="unit">tablespoon</span>
<span class="text">balsamic vinegar</span><ul class="ingredients" style="text-align: left;">
</ul>
Bring 3
cups water to a boil in a medium-sized heavy saucepan. Add polenta in a
stream, whisking to combine. Reduce heat to medium-low and simmer,
stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup
Parmesan and season with cayenne and salt. Coat a 9" pie plate with
cooking spray. Transfer polenta to pie plate, smooth into an even layer
and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice
and oil in a bowl. Season with salt and pepper. Toss vegetables with
dressing. Coat a baking sheet with cooking spray and arrange vegetables
in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4
inches from heat until tender and slightly charred, 3 to 5 minutes on
each side. Transfer to a platter. Combine all sauce ingredients in a
blender or food processor and blend until smooth. Sprinkle polenta with
remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden
brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta
among 4 plates. Top with vegetables, drizzle with sauce and sprinkle
with chives. Serve any remaining sauce on the side.
<span class="text"></span><br /><ul class="ingredients">
</ul>
</div>
</div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com0tag:blogger.com,1999:blog-3942746498618587244.post-76819326621012938492012-05-01T10:34:00.000-04:002012-05-01T10:46:09.085-04:00Hungarian Shortbread with Rhubarb Jam<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: small;">I've been curious about rhubarb for quite sometime. I've also been
intimidated by it. I only learned about rhubarb a <span class="210142913-01052012">few</span> years ago<span class="210142913-01052012">. I usually see it paired with strawberries over ice cream or in a pie. Every
year when it's in season I tell myself that I'm going to buy it and make
something with it and then I usually don't BUT this year I did (thanks to
Tuesdays with Dorie/Baking with Julia)! This week's recipe for Hungarian
shortbread called for rhubarb jam but don't worry if you're not a rhubarb fan or
if you're having trouble finding it (there seems to be a shortage this year) you
can use your favorite preserves. I'm thinking Nutella might even be a good
edition for the next batch I make.</span></span><br />
<br />
</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Jp1NY4InQxEHp4qDXjlhK343vtMJaBjSk2BeX8R8w0AWu4iJgsWmyTy6YfEH5rpvOrFmwtlPqwY1zTv5iqW13csWBywgG8eY5gF9DD3vkFKs_iELFSs8TLolSe_jZHIkp_qFj1F2cx1s/s1600/rhubarbjam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Jp1NY4InQxEHp4qDXjlhK343vtMJaBjSk2BeX8R8w0AWu4iJgsWmyTy6YfEH5rpvOrFmwtlPqwY1zTv5iqW13csWBywgG8eY5gF9DD3vkFKs_iELFSs8TLolSe_jZHIkp_qFj1F2cx1s/s320/rhubarbjam.jpg" width="239" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: small;"><span class="210142913-01052012"><span style="font-size: x-small;"> (Making the rhubarb jam)</span></span></span><br />
<br />
</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: small;"><span class="210142913-01052012">Believe it or not this was my first time making shortbread.
This was a very unique way to make it too! Once you make the dough, you freeze
it until firm and then grate the dough with a cheese grater. While I was grating
away, I kept thinking about my friend, Sara, who has a horrible fear of cheese
graters! </span></span><br />
<br />
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdy5VAbg9n7axglbiAHAIss05bx4lbSy6RZzZgX-04vPAAQCkRMnjOe2yOIyY2HddKNa3gQySHmYjBZ5Sly2RgtnOXWxdFH2xBrUcGW_nHHGQbeUGwMZ96hzj1nN6_PUtK1INaAvv9dV-G/s1600/outofoven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdy5VAbg9n7axglbiAHAIss05bx4lbSy6RZzZgX-04vPAAQCkRMnjOe2yOIyY2HddKNa3gQySHmYjBZ5Sly2RgtnOXWxdFH2xBrUcGW_nHHGQbeUGwMZ96hzj1nN6_PUtK1INaAvv9dV-G/s320/outofoven.jpg" width="239" /></a><span style="font-size: small;"><span class="210142913-01052012"> </span></span></div>
<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: x-small;"><span class="210142913-01052012">(Right out of the oven) </span></span></div>
<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: small;"><span class="210142913-01052012"><br /></span></span></div>
<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: small;"><span class="210142913-01052012">The shortbread and
the rhubarb jam came together very nicely. Some other bloggers were having
trouble with the bottom layer baking all the way through, luckily I didn't run
into that problem. The tartness of the rhubarb
jam paired so nicely with the sweetness of the shortbread. All in all, I think
this recipe turned out to be a success! </span></span></div>
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<br /></div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfdkY_HCwpv9XrfokU5yXhWxXDcvIeELTdMktBx-MEwNIM6ExN641X6HLmOiLWP7Hh5w0MTN9RlBgcbie6WZj6irW1T9xWepVIN2ITOdPQY5QoHrkdhz7wHvsHixJGglvpJuXehvci-V8/s1600/shortbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfdkY_HCwpv9XrfokU5yXhWxXDcvIeELTdMktBx-MEwNIM6ExN641X6HLmOiLWP7Hh5w0MTN9RlBgcbie6WZj6irW1T9xWepVIN2ITOdPQY5QoHrkdhz7wHvsHixJGglvpJuXehvci-V8/s320/shortbread.jpg" width="239" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: small;"><span class="210142913-01052012"></span> <span style="font-size: x-small;">(The finished product)</span></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span class="210142913-01052012">Thanks to Lynette
of <a href="http://1smallkitchen.blogspot.com/2012/05/tuesdays-with-dorie-hungarian.html" target="_blank">1SmallKitchen</a> &
Cher of <a href="http://crazyworldofcher.blogspot.com/2012/04/on-shoulders-of-those-before-us-twd.html" target="_blank">The Not So Exciting Adventures of a Dabbler</a> for hosting this week! Visit
their blogs for the Hungarian Shortbread recipe! </span></span><br />
<br />
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5g-XCUP8AaVyez9ahPTCVvWzq_JVXLJp6lvEJTsS2HvyvQZx9QZ5X8XgA0y9oy8XPBdEJUkP1OglLZpP_x4czJoxtCdPllY1skGMH4aGG1V8q4B6HZv4HNEmJbrUxPL_5v-PV5ybhex1/s1600/tuesdayswithdorie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5g-XCUP8AaVyez9ahPTCVvWzq_JVXLJp6lvEJTsS2HvyvQZx9QZ5X8XgA0y9oy8XPBdEJUkP1OglLZpP_x4czJoxtCdPllY1skGMH4aGG1V8q4B6HZv4HNEmJbrUxPL_5v-PV5ybhex1/s1600/tuesdayswithdorie.jpg" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br />
<span style="font-size: small;"><i><span class="210142913-01052012">** <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a>
is an online baking group. We're baking our way through <a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570" target="_blank">Baking with Julia</a>. Visit
<a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie </a>if you'd like to join in the fun! **</span></i></span></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com7tag:blogger.com,1999:blog-3942746498618587244.post-47176079510803364262012-04-17T14:47:00.000-04:002012-04-17T14:50:19.704-04:00Lemon Loaf<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
Last Sunday was Easter. Last Saturday our local bar was giving away opening day Phillies tickets.....</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">I hosted a nice little Easter brunch for our two close friends, Melissa and Jack. I prepared as much as I could on Saturday so it would be easy breezy on Sunday morning. The lemon loaf from this week's Tuesday with Dorie made it to my Easter menu. I thought it was a perfect complement to the overall meal. It was really easy to put together. The hardest part was probably zesting the lemons and of course waiting for the loaf to bake. Waiting wasn't hard for me...but it was hard for somebody else <span style="font-size: x-small;">(somebody who thought they were going to win Phillies tickets)</span>! That certain someone<span style="font-size: x-small;"> (cough, cough, Nadya)</span> pulled the loaf out of the oven about 8 minutes too soon. Unfortunately, I didn't notice until Easter morning when the center of the loaf looked rather moist. I tried to save it by heating it back up but that didn't help. I'll have to make the lemon loaf again. The pictures from all the other bloggers look amazing! If I had more lemons on my hand Easter morning I would have started all over. I'll be sure to blog about my lemon loaf success. Until then, <a href="http://tuesdayswithdorie.wordpress.com/2012/04/16/lyl-lemon-loaf-cake/">check out my fellow Tuesday with Dorie Bloggers and their lemon loaves. </a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig70ZWVGQfyo-tPf8cxXIChgkpvk1tTnuLTctX6E2ZbdR6KNMxG3I9L-U15cpzLD3qzndIMrS-WbnE-6aPygX3aai9lDcbRQoW49T3jgT50NhbU1SRmrJZezEgF5znmg87cuTz-srkV-jt/s1600/lemonloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig70ZWVGQfyo-tPf8cxXIChgkpvk1tTnuLTctX6E2ZbdR6KNMxG3I9L-U15cpzLD3qzndIMrS-WbnE-6aPygX3aai9lDcbRQoW49T3jgT50NhbU1SRmrJZezEgF5znmg87cuTz-srkV-jt/s320/lemonloaf.jpg" title="Lemon Loaf Failure topped with a glaze" width="320" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: x-small;"><b>Lemon loaf failure, topped with glaze</b></span></div>
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<br /></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">For those of you wondering, we did <b>NOT</b> win the opening day Phillies tickets but we did have a fun time. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWA6qvWPvbaqlonM5jRf8u5jixXduczTU91BXNOJczKW3VMvIHB3CdA2rweqt9vixQvIN6ku91zUlemj2rHwPvyIGzZGbM_WydHJaS-45Vb-z1ENeSCtglLGk-thd_gegfJ-D0O90r_v03/s1600/bakingwithjulia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2ilS6DnR0GLc8odF-vaZB7KB1WLNYdDXrdqt0QILCXY8WtQjghDf7G3H-ltPEsnwSvylhyf3RhF9M-M7XXQL6xvQ_tJHZeuUn99Z38XZR8a2rJNl6-MlKZTGY5DZAn7SuO0DCawCWtdS/s1600/tuesdayswithdorie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2ilS6DnR0GLc8odF-vaZB7KB1WLNYdDXrdqt0QILCXY8WtQjghDf7G3H-ltPEsnwSvylhyf3RhF9M-M7XXQL6xvQ_tJHZeuUn99Z38XZR8a2rJNl6-MlKZTGY5DZAn7SuO0DCawCWtdS/s1600/tuesdayswithdorie.jpg" title="" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">Thanks so much to Truc of </span><a href="http://www.treats-sf.com/" style="font-family: Georgia,"Times New Roman",serif;">Treats</a><span style="font-family: Georgia,"Times New Roman",serif;"> and Michelle of </span><a href="http://www.ladystiles.blogspot.com/" style="font-family: Georgia,"Times New Roman",serif;">The Beauty of Life</a><span style="font-family: Georgia,"Times New Roman",serif;"> for hosting this week! I'll be sure to make again soon! You can find the recipe</span><a href="http://www.treats-sf.com/2012/04/twd-lemon-loaf-cake.html" style="font-family: Georgia,"Times New Roman",serif;" target="_blank"> here</a></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com5tag:blogger.com,1999:blog-3942746498618587244.post-9235800457017272482012-04-03T08:32:00.001-04:002012-05-04T10:36:38.261-04:00Pizza Rustica<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnWdN0FUtvN1Bpks4ZuIzoH2nX6gu89F7IA7YGwih-ktBFHfqu8UnvM1Az9M8RNC0TM95rIzYImhz5x8dq__Z-BKIRWo_h9rsF0a8aeKTZGgffHznhcPTV2goE6mBAnPVJE_nFBAj5iLi/s1600/DSC_0123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnWdN0FUtvN1Bpks4ZuIzoH2nX6gu89F7IA7YGwih-ktBFHfqu8UnvM1Az9M8RNC0TM95rIzYImhz5x8dq__Z-BKIRWo_h9rsF0a8aeKTZGgffHznhcPTV2goE6mBAnPVJE_nFBAj5iLi/s320/DSC_0123.JPG" width="320" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
I didn't expect to like this as much as I did. This is one of those recipes that makes me so happy to be included in the Tuesdays with Dorie baking group. If it wasn't for this group, I would think pizza rustica was just something that was ordered at the corner pizza shop and ready for pick up in about 20 minutes. Do you know what pizza rustica is? Did you imagine it to be bake in a pie dish? Did you know it's the perfect combination of sweet and savory?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEekoTSfZQWklCnSPEKeoMf74KaE2PKir-N4uzZt_v_kmqHSisFjxumTVnHiQjBpj6xlKaf5zcRc8WiJ5ZkQo4qgaJ0sOa7vg47g31OH3y2z6-VfNDKsouGrNWgn163iEJ3j5Cz5uZGxr/s1600/DSC_0126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEekoTSfZQWklCnSPEKeoMf74KaE2PKir-N4uzZt_v_kmqHSisFjxumTVnHiQjBpj6xlKaf5zcRc8WiJ5ZkQo4qgaJ0sOa7vg47g31OH3y2z6-VfNDKsouGrNWgn163iEJ3j5Cz5uZGxr/s320/DSC_0126.JPG" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Pizza rustica is an Italian savory pie with ricotta base that is traditionally filled with meat. Since I'm not a huge meat eater I replaced the prosciutto, that the recipe called for, with roasted red peppers. This takes the name "pizza pie" to a whole new level! </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">A lot of the bloggers thought the crust was too sweet. I didn't find that to be a problem. I honestly thought the sweet, savory combination was perfect! The dough was really easy to work with and didn't shrink up at all. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">If you're hosting Easter and don't have your menu planned out, add this! It's perfect for a crowd (or just a few). It could be served as a first course (yes, something sweet for the first course) or it can be served as the main course with a nice salad. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">The recipe can be found on our host's blogs. Emily of </span><a href="http://capitalregiondiningblog.blogspot.com/" style="font-family: Georgia,"Times New Roman",serif;">Capitol Region Dining</a><span style="font-family: Georgia,"Times New Roman",serif;"> and Raelynn of </span><a href="http://tptch.com/" style="font-family: Georgia,"Times New Roman",serif;">The Place They Call Home</a><span style="font-family: Georgia,"Times New Roman",serif;">. Thanks Emily and Raelynn for hosting this week.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewZ_o3nA6xnJErIdREWq8lScn0N1dGEX7ooLlmy7pU9lHqQwqV5Yps1tLNQRS1UaTpncKSMiopJpma_ujJtZypqodMRU2INhKNtFhfsDmfXxwz5Qy2aqiQAZdNTakuogQYHanObNo7s5k/s1600/bakingwithjulia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewZ_o3nA6xnJErIdREWq8lScn0N1dGEX7ooLlmy7pU9lHqQwqV5Yps1tLNQRS1UaTpncKSMiopJpma_ujJtZypqodMRU2INhKNtFhfsDmfXxwz5Qy2aqiQAZdNTakuogQYHanObNo7s5k/s1600/bakingwithjulia.jpg" /></a></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com5tag:blogger.com,1999:blog-3942746498618587244.post-50031283768960844432012-03-20T14:34:00.000-04:002012-04-03T09:03:29.142-04:00Irish Soda Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3JmuXXvmB4WnpqiM2F8Phrapu4dSeMdTw7TRgOa45rRRLCnAXVArgcSm1o9y1DX01FOgfo3llN690QO6X5wIZ201j1zToF4fzQD-kWOdPg6iryMPvfMQgOEPyrlC6Vj72SM1rMEKmdFX/s1600/bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3JmuXXvmB4WnpqiM2F8Phrapu4dSeMdTw7TRgOa45rRRLCnAXVArgcSm1o9y1DX01FOgfo3llN690QO6X5wIZ201j1zToF4fzQD-kWOdPg6iryMPvfMQgOEPyrlC6Vj72SM1rMEKmdFX/s320/bread.jpg" width="239" /></a></div>
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Another great bread from Baking with Julia and a perfect one for St. Patrick's Day, Irish Soda Bread! Who knew it would be so easy? Honestly, this takes about 8 minutes to put together and 50 minutes to bake and about 5 minutes to eat! OK, I'm kidding it didn't take 5 minutes to eat but it's so tasty that I'm sure it can be done. The buttermilk adds a great amount of sweetness. </div>
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I decided to bake it plain<span style="font-size: x-small;"> (you can add dried fruit or even make it savory with herbs)</span> and it was simply delicious! I love a nice easy and delicious bread! I'll be making this again!</div>
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Thanks to Cathy of <a href="http://myculinarymission.blogspot.com/">My Culinary Mission </a> & Carla of <a href="http://chocolatemoosey.blogspot.com/">Chocolate Moosey</a> for hosting this week! You can find this week's recipe by visiting their blogs!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLkqb7SPhWfy1JzTTZKpHpzpoQ-zZiJEzZ5bUHmmH18f_v_2-4uDdqqvycqCvG_gi9UIf6Ii6LS1HK86U2bC3c160F6a6VqK_i8Awvqr1DTiUkT-kQqWBJhJHaHluvjQmJ3_qvjV8q8Q_/s1600/tuesdayswithdorie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLkqb7SPhWfy1JzTTZKpHpzpoQ-zZiJEzZ5bUHmmH18f_v_2-4uDdqqvycqCvG_gi9UIf6Ii6LS1HK86U2bC3c160F6a6VqK_i8Awvqr1DTiUkT-kQqWBJhJHaHluvjQmJ3_qvjV8q8Q_/s1600/tuesdayswithdorie.jpg" /></a></div>
<br /></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com8tag:blogger.com,1999:blog-3942746498618587244.post-32137926439191107032012-02-08T10:48:00.000-05:002012-02-08T10:48:27.628-05:00Buffalo Chicken Nachos<div style="text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;">This past Sunday was the Super Bowl. Did you watch? Was your team playing? I'm not a huge football fan but I do live in Philadelphia were the city goes crazy for the Eagles. If they were to make it to the Super Bowl, I'd totally hop on the band wagon and cheer them on. Alas, the Giants and Patriots were the champions so we stayed home which was a perfect excuse to make buffalo chicken nachos that I've been seeing pop up all over Pinterest <a href="http://pinterest.com/lynneck/">(follow me if you're on)</a></span>! <span style="font-family: Georgia,"Times New Roman",serif;">The combination of buffalo chicken & nachos is complete heaven to me. This tasty treat was oh so easy and oh so yummy. It's perfect for a party (or no party at all)! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WV3nfSB18lV2f-hYbyHmqjZCV3mbB0MU6ejqbkPfIXEgHlg7bz0_6EFAE8jN_cVZNLmNS3AuXYAN6qXekOP0tMyeO3QTp7XG3dFkrhe6JtBPBqZa7Q5sJC-liDzET03hAhHLHeWSgKLS/s1600/nacho.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WV3nfSB18lV2f-hYbyHmqjZCV3mbB0MU6ejqbkPfIXEgHlg7bz0_6EFAE8jN_cVZNLmNS3AuXYAN6qXekOP0tMyeO3QTp7XG3dFkrhe6JtBPBqZa7Q5sJC-liDzET03hAhHLHeWSgKLS/s320/nacho.jpg" width="320" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Buffalo Chicken Nachos </b>(adapted from foodnetwork.com)<b> </b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 cups wing sauce</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup water</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">4 cups shredded cooked chicken</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Tortilla chips</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">3 cups cheddar cheese</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">blue cheese & chopped celery</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Bring wing sauce and water to a simmer. Add chicken, strain the chicken and reserve the wing sauce. Spread tortilla chips over cookie sheet, top with chicken and cheddar cheese. Bake at 350 until cheese is melted. Top with blue cheese, chopped celery and reserved wing sauce. </span></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com0tag:blogger.com,1999:blog-3942746498618587244.post-82565978609027984022012-02-07T09:43:00.000-05:002012-02-07T09:44:27.899-05:00White Loaves<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
I had a short hiatus from my blog but I'm happy to report, I'm back! The end of 2011 was hectic to say the least. I can't believe this is my first post of 2012. I hope everyone had a great holiday season and your New Year is off to a great start. Even though I've been absent on the blog, I haven't been completely absent in the kitchen. I enjoy blogging but for whatever reason it's always put on the back burner. I decided for 2012 to join an online baking group. This group has been around for a while, I know because I've drooled over the computer every Tuesday for the last couple of years. Tuesday's with Dorie is an online baking group which tackles recipes from one cookbook. The group recently finished <span class="st"><i>From Baking From My Home to Yours</i> by Dorie Greenspan (hence the name of the group). Now they're tackling<i> Baking with Julia </i>and I'm happy to be a member. I'm really excited and think this is going to be a fun journey. I know I'm going to learn a ton along the way. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu46UBJ_7d5R-Ifxo4lVfi9Azw4mc50TekxYJkIkW7QwgJvlKG2D17de5TdKr8UT0gwO1UmSkPKRyBGiJqlRtFlwOZCzwGAh8GMzJieu0NbU8cHHY2NOWQf5UbZsWunHZXCVF1yX17PRdt/s1600/bread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu46UBJ_7d5R-Ifxo4lVfi9Azw4mc50TekxYJkIkW7QwgJvlKG2D17de5TdKr8UT0gwO1UmSkPKRyBGiJqlRtFlwOZCzwGAh8GMzJieu0NbU8cHHY2NOWQf5UbZsWunHZXCVF1yX17PRdt/s320/bread1.jpg" width="320" /></a></div>
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<span class="st"><span style="font-family: Georgia,"Times New Roman",serif;">So let's get this started...we made </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">white loaves <span style="font-size: small;">for our first week. This was my first time making white loaves (without using a bread maker that is). This was a pretty simple recipe the hardest part was 1. waiting for the dough to rise & 2. kneading the dough by hand after my KitchenAid mixer got a bit overheated (anyone else have that trouble?). I'm not going to lie...it was a pretty good workout and I'm happy to report my KitchenAid is just fine. Thank goodness! </span></span></span></div>
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<span class="st"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="font-size: small;">The bread was so very tasty! It was good warm with some butter. It was good the next morning as toast. AND it was a great bread to use for grilled cheese. What did everyone else do with their bread? </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lRj07kkQbiF7YCRtW75BBG7R-g3T1wIKtyuebjmzgxUqkOtXYkNyrZEoUBUxWUjj-ahR8YAHD6hDUqP87JywTvLQLEjkiYeRc_HOuSxcrotZS4mb-4S58RiKdEGj4fskzNm80RY0qyBI/s1600/bread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lRj07kkQbiF7YCRtW75BBG7R-g3T1wIKtyuebjmzgxUqkOtXYkNyrZEoUBUxWUjj-ahR8YAHD6hDUqP87JywTvLQLEjkiYeRc_HOuSxcrotZS4mb-4S58RiKdEGj4fskzNm80RY0qyBI/s320/bread3.jpg" width="320" /></a></div>
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<span class="st"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="font-size: small;">The organizers of Tuesday's with Dorie, Jules & Laurie, selected this week's recipe. I think it was a great pick for our first post. I'm excited to continue the journey! </span></span></span></div>
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<span class="st"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="font-size: small;">If you're interested in the recipe, hop on over to <b><a href="http://someonekitchen.blogspot.com/2012/02/twd-bwj-white-loaves.html">Jules blog</a></b>. </span></span></span></div>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com8tag:blogger.com,1999:blog-3942746498618587244.post-70938397819153511452011-10-26T10:31:00.001-04:002011-10-26T10:34:05.494-04:00Lemon Rosemary Roasted Chicken<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
Yes, roasting a whole chicken sound intimidating but it really isn't. </div>
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I promise. I'm still such a novice in the kitchen and I find roasting a whole chicken to be very simple yet so rewarding. I've roasted a whole chicken several times and I'm always happy with the results. There are so many ways you can roast a chicken and so much you can do with the end result. </div>
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I always fall back on the very simple lemon rosemary recipe from the one and only, Martha. I find that it has great flavor. The sliced up lemon really helps keep the chicken nice and moist and I've always loved the flavor of rosemary. </div>
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<b>Lemon Rosemary Roasted Chicken: Martha Stewart</b></div>
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<li class="ingredient first">
4 sprigs rosemary</li>
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2 lemons, washed and quartered</li>
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1 whole chicken, (3 1/2 pounds), rinsed and patted dry</li>
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1 tablespoon olive oil</li>
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Coarse salt and ground pepper</li>
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Preheat oven to 425 degrees. Stuff rosemary and 1 cut lemon
into chicken cavity. Tuck wings under and tie chicken legs together with
kitchen twine. Set chicken on a rack in a roasting or baking pan.</li>
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Rub chicken all over with oil, and season with 1 teaspoon salt
and 1/2 teaspoon pepper. Roast until an instant-read thermometer
registers 160 degrees when inserted in the thickest part of the thigh
(avoiding bone), 45 to 50 minutes. Serve with fresh lemon quarters.</li>
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</span>Lynn-Ehttp://www.blogger.com/profile/12466789669320261692noreply@blogger.com0