tag:blogger.com,1999:blog-23975384929742451012024-03-05T03:39:06.008-05:00the dog mombow wow. woof woof. good food. good stuff.The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.comBlogger263125tag:blogger.com,1999:blog-2397538492974245101.post-42038479931772910502014-01-06T17:22:00.000-05:002014-01-06T17:22:59.561-05:00crock pot grinders<div class="separator" style="clear: both; text-align: center;">
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<span id="goog_1330843529"></span><span id="goog_1330843530"></span>So for those of you who don't know what a grinder is... be prepared to be amazed! A grinder is basically a warm hoagie, and they're usually filled with Italian meats and cheeses. This version is made in the crock pot so it's even easier than a regular grinder!<br />
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Start with bread. Nothing super fancy- this is just a crusty sourdough loaf.<br />
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Here's where you start the sandwich assembly. To slice the bread, make even slices throughout the entire loaf without slicing all the way through. Remember, you need an odd number of slices to make an even number of sandwiches.<br />
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Start layering your meats and cheeses! On the bottom is the provolone cheese, then salami and finally some tavern ham. Top the whole thing off with some pickled banana peppers.<br />
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Stuff those little meat and cheese packages between the slices, leaving two parts of bread between each meat package. Remember, we'll be slicing this all up later to make the actual sandwiches.<br />
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On the bottom of your crock pot, place either mini pie pans or some wadded up aluminum foil to keep the sandwich off the bottom. Then add about a 1/4 cup of water.<br />
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Now here are your options! Either place the crock pot on warm for 6 hours or low for 4 hours. Either way, the sandwiches will be warm and delicious and not burnt or gummy at all!<br />
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Remove the aluminum foil package and let sit for a minute to cool. Slice the sandwiches up and serve with mayonnaise, or oil, or whatever you'd like! You'll love this.<br />
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<span style="font-size: large;">Crock Pot Grinders</span><br />
<span style="font-size: x-small;">From<a href="http://www.bigredkitchen.com/2010/12/advent-day-3-crockpot-grinders/"> Big Red Kitchen</a>!</span><br />
1 round loaf crusty bread<br />
8 slices provolone cheese<br />
8 slices tavern ham<br />
8 slices hard salami<br />
Pickled banana pepper rings<br />
Salt and pepper<br />
1/4 cup water<br />
<br />
Slice bread 7 times without cutting all the way through. Lay out the meat filling by layering provolone cheese, ham and salami. Top with banana pepper rings, salt and pepper. Stuff the meat and cheese between the slices of bread to make 4 sandwiches. Wrap bread completely with aluminum foil. Place a wad of aluminum foil on the bottom of the crock pot and pour in the water. Place wrapped sandwiches on top of the wad of aluminum and cover. Cook on low for 4 hours, or warm for 6 hours. Remove from crock pot and let rest for a minute. Slice sandwiches completely through and serve with mayonnaise or oil. Enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-23363387128033698712014-01-01T09:19:00.000-05:002014-01-01T09:19:41.227-05:00creamy cajun chicken pasta<div class="separator" style="clear: both; text-align: center;">
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Yee gawds, this was good! I actually have a few homicidal thoughts when I realized that Ed had eaten all the leftovers. ALL the leftovers. Not a speck left for me. How rude, right? Well, guess I'd better make some more!<br />
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This recipe starts out with some delicious and kicky spices for the chicken. Cajun spices, of course. This is Cajun Chicken Pasta, after all. My Cajun seasoning is a combination of black pepper, garlic powder, onion powder, cayenne pepper, paprika and ground thyme. Then I just add a bit of salt and this will go into a pot!<br />
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First, I boiled the pasta in this big stock pot. Then, I drained the pasta and started to cook the chicken in the same pot. That chicken is going to be cooked in olive oil and butter. Just because of... you know... the flavor. Plus the chicken will get some good color and that butter and olive oil sauce will become the basis of the creamy sauce. Once the chicken is cooked, pull it all out and add in the next ingredients.<br />
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This is onion, garlic and orange bell pepper. I like to make thin slices of these because it almost mimics the pasta. But you can dice it if you want.<br />
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Now for some sun dried tomato. This will add some sweetness and tartness all at the same time. I do dice the sun dried tomato.<br />
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Now the chicken goes back in, as well as the cream and the cheese. Now there's only one thing left to add!<br />
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And that, of course, is the pasta! Can't be Pasta without noodles! This is some linguine, but you can use regular spaghetti and fettuccine if you'd like. That's up to you. Just mix it all up, add some green onions and extra cheese and you have yourself a regular winner of a dinner! Just guard the leftovers.<br />
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<span style="font-size: large;">Creamy Cajun Chicken Pasta</span><br />
<span style="font-size: x-small;">Adapted from <a href="http://www.food.com/recipe/creamy-cajun-chicken-pasta-39087">Food.com</a><span id="goog_1751168707"></span><span id="goog_1751168708"></span><a href="http://www.blogger.com/"></a>!</span><br />
1 lb boneless skinless chicken breast, diced<br />
1/2 lb linguine, cooked to package directions<br />
1 Tablespoon Cajun seasonings- homemade or store bought<br />
3 Tablespoons butter<br />
3 Tablespoons olive oil<br />
1 1/2 cup heavy cream<br />
1/2 cup parmesan cheese, grated<br />
1/4 cup sun dried tomato, chopped<br />
1/2 onion, sliced<br />
1/2 orange bell pepper, sliced<br />
3 cloves garlic, minced<br />
1 green onion, sliced<br />
Salt & Pepper, to taste<br />
<br />
In a large stock pot, prepare noodles according to package directions. Drain, set aside and keep warm. In the same stock pot, heat olive oil and butter over medium heat. Meanwhile, season chicken with Cajun seasoning and drop into hot oil and butter. Cook for 5-7 minutes, or until chicken is cooked through. Remove chicken from pan, set aside and keep warm. Add in sliced bell pepper, sliced onion and minced garlic. Cook for 4-5 minutes or until soft. Add in sun dried tomato and cook and additional minute. Add in chicken, heavy creamy and parmesan cheese. Cook for 3 minutes to thicken, then add in pasta. Toss to coat. Garnish with green onions and additional cheese. Enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-23446486014452788222013-12-30T10:43:00.000-05:002013-12-30T10:43:43.373-05:00crispy potato rounds<div class="separator" style="clear: both; text-align: center;">
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These little beauties are like a cross between oven roasted potatoes and a potato chip. These toe the line between crispy perfection and soft loveliness. They're pretty much awesome.<br />
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A step that you don't get to see, but is going on right now, is a pan in the oven. This is pretty important. A pan in a preheating oven to drop the potatoes on later. Now, you gotta start off with some thin sliced potatoes. These are just regular old white potatoes. Nothing fancy.<br />
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Place those potatoes slices in some cold, cold water and bring the whole pot up to a boil together. Along with some salt. Once the potatoes are soft, but not falling apart, drain.<br />
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Here's where all the good stuff comes from. Drizzle in some olive oil, sprinkle in some salt, and really get into those potatoes with a spatula. Really, move them around and stir them up until you have a pasty substance on the outside. You want that.<br />
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It's hard to see the paste, but it's there. I promise.<br />
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A little extra oil goes a long way, especially on a hot pan.<br />
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Onto the pan goes the potatoes, and into the oven goes the pan. For about, 20 minutes. These will get tossed half way through, then another 10 minutes in the oven.<br />
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Yum yum! I like the extra crispy bits, I don't know about you. These are yummy. Very yummy.<br />
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<span style="font-size: large;">Crispy Potato Rounds</span><br />
<span style="font-size: x-small;">Thanks for the great recipe, <a href="http://www.traceysculinaryadventures.com/2011/10/crispy-oven-roasted-potatoes.html#.UnA2EfmkofQ">Tracey's Culinary Adventures</a>!</span><br />
2 1/2 lb white potatoes, cleaned and sliced to 1/4 inch rounds<br />
4 Tablespoons olive oil<br />
Salt, to taste<br />
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Preheat oven to 450 degrees. Place a clean and dry baking pan in the oven on the bottom rack. Place sliced potatoes in a sauce pan and cover with water. Add 1 teaspoon of salt. Bring to a cool and cook for 5 minutes, or until potatoes are soft but not crumbling. Drain and add to a large bowl. Drizzle in 3 Tablespoons of oil and salt. Stir vigorously for 1-2 minutes to form a pasty exterior. Remove baking pan from oven and drizzle remaining olive oil onto pan. Shake potatoes onto hot pan and bake in oven for 20 minutes. Toss potatoes and cook an additional 10 minutes. Remove from oven and enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-55990304231452860242013-12-27T10:25:00.000-05:002013-12-27T10:25:58.007-05:00raspberry crumble bars<div class="separator" style="clear: both; text-align: center;">
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My favorite part of any muffin, or strudel, or pie is always the crumbly topping. Always. Crust is always my favorite. So when I saw this recipe, I thought... oh! It's basically like a dream come true. All the yumminess of a pie, but extra crust. Who could ask for anything more?<br />
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So just like any other crust, this starts with flour, sugar, baking soda and salt. That's it!<br />
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To make the crumb nice and tasty and perfect, you'll want to cut in a stick of COLD butter and one egg.<br />
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You can use a fork, your fingers, a pastry cutter... anything you've got to cut the butter into the flour. You don't need a fine crumble, just enough to make sure most of the flour is incorporated.<br />
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You'll want to pour half the crumble into your greased pan and press it around with your fingers in one even layer.<br />
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Yes. Just like that. Now it's time to make the fruit spread.<br />
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To make my life immensely easier, I use raspberry jam. I always seem to have jams and jellies in my cabinet that I rarely use, so this was a great opportunity to use some up.<br />
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To make the fruit easier to spread, I warmed it in a small saucepan with some cornstarch, lime juice, lime zest and the tiniest bit of salt.<br />
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Once the jam is nice and loosey-goosey and will spread around the pan easier, pour it all over the crumble.<br />
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You'll just want to wiggle a large spoon back and forth to spread the jam- if you try to push it around, it'll bring up some of the crumble.<br />
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Sprinkle the rest of the crumbs on top of the jam and pop into the oven. This will cook for about 35-40 minutes.<br />
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Ooh, la la! Here's a big tip! LET THIS COOL COMPLETELY BEFORE CUTTING. You will have a big mess of jam on your hands. And on your counter. And on your floor. And everywhere else. I just pop mine into the fridge for a few hours and then... voila! What a yummy breakfast!<br />
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<span style="font-size: large;">Raspberry Crumble Bars</span><br />
<span style="font-size: x-small;">Adapted from the good people at <a href="http://smittenkitchen.com/blog/2008/07/blueberry-crumb-bars/">Smitten Kitchen</a>!</span><br />
1 1/2 cup flour<br />
1/2 cup sugar<br />
1/2 teaspoon baking powder<br />
1/8 teaspoon salt<br />
1 stick cold salted butter, cubed<br />
1 egg<br />
1 cup seedless raspberry jam<br />
Juice and zest from 1/2 a lime<br />
Pinch of salt<br />
<br />
Preheat oven to 325 degrees. In a large bowl, mix together flour, sugar, baking powder and salt. Drop in egg and cubed butter, then using a pastry cutter or fork, cut in butter until coarse crumbles form. Spray an 8x8 baking pan with cooking spray, and pour in 1/2 of the crumbs. Press the crumbs into the bottom of the pan. In a small saucepan, warm together the jam, lime juice and zest and the pinch of salt. Once the jam is warmed, pour the jam over the crumble and push around with a spoon until it goes almost to the edge of the pan. Sprinkle the rest of the crumble over the jam and place in oven. Bake in the preheated oven for 35-40 minutes, or until crumble is browned and jam is bubbly. Let cool completely before cutting. Enjoy!<br />
<br />The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-12283249318122422452013-12-20T09:21:00.000-05:002013-12-20T09:21:04.445-05:00pizza dogs<div class="separator" style="clear: both; text-align: center;">
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I got the inspiration for this dish from a pizza place here in Savannah. They do this thing with a 1/4 lb beef hot dog where they wrap it in dough and put cheese on top. They give you mustard to dip it in and they're pretty awesome. But, I thought to myself "Why don't they just put pepperoni in there?" This is almost like a hot dog stromboli. Ed suggested that I do a whole section on just food that I wrap up in bread. I'm okay with that.<br />
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This is what I use to make my Pizza Dogs. Nathan's Dinner Beef Franks are all beef and no mystery meat, either. I could only eat 1/2 of these rolls, which means that 4 of these franks go a long way.<br />
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I want to make sure my franks are completely warmed through before I even pop them in the oven. Nothing would make these more terrible than a cold hot dog in the middle of some warm cheese and dough. I don't want them browned- just warmed and not much more.<br />
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We are going to use a whole pound of pizza dough. You can make your own- you can cheat like I do and buy fresh raw dough from a local bakery or pizza shop. I cheat a lot when it comes to dough. That one pound needs to be split into 4 parts.<br />
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Each one of those little sections is going to be stretched into a semi-rectangular shape.<br />
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Here's the pizza part- sliced mozzarella and sliced deli pepperoni. You can use small pepperoni, but the deli pepperoni fits so much easier.<br />
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And now it's frank time! I put my hot dog on one side of the rectangle and then roll it up. It seems easier that way.<br />
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Perfect. It doesn't look like much, but it packs a whollop of flavor!<br />
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Each one of these is getting a little brush of egg wash and a sprinkle of kosher salt before being popped into a preheated oven until the crust is nice and browned and perfect.<br />
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That's what I'm talkin' about! Now all that you need is a knife, a fork and some marinara!<br />
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<span style="font-size: large;">Pizza Dogs</span><br />
1 14 oz. package Nathan's Dinner Franks, or other large beef hot dogs<br />
1 lb raw fresh pizza dough, split into 4 equal parts<br />
1/4 lb sliced deli pepperoni<br />
4 slices sliced deli mozzarella<br />
Olive oil<br />
Kosher salt<br />
Marinara, for serving<br />
<br />
Preheat oven to 450 degrees. In a large skillet over medium heat, warm dinner franks for 3-5 minutes without browning. Stretch each section of dough into a rectangle approximately the length of the franks and about 3 times the width. Layer slices of deli mozzarella and pepperoni onto the fresh dough, then top with the warmed frank. Roll each piece of dough around the frank and lay seam side down onto a greased baking pan. Repeat until all franks are gone. Drizzle with olive oil and sprinkle with kosher salt. Bake in preheated oven for 10-12 minutes or until dough is browned and golden. Serve with warm marinara and enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-15091208497177664402013-12-17T09:48:00.000-05:002013-12-17T09:48:49.700-05:00chocolate croissants<div class="separator" style="clear: both; text-align: center;">
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Yum yum yum. Yum yum yumm, yum yummy yum yum. Oh. Sorry. I was speaking food. What I was trying to say is, these are easy. These are perfect. These disappeared fast. Maybe I should make some more. With only 3 ingredients, they are super easy to whip up.<br />
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Start with some puff pastry. Defrosted puff pastry. Frozen will break on you and that's no good.<br />
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I rolled the puff pastry just a tiny bit. Not too much. Just enough to thin it out and make it a bit larger.<br />
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Then I slice the puff pastry into 8 equal pieces. One for each chunk of chocolate!<br />
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Fold the puff pastry over each little chunk of chocolate, then brush the rest of the pastry with egg wash. Roll up and that's it. Seriously, that's it.<br />
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Repeat, repeat, repeat!<br />
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Brush the tops of each croissant with more egg wash, and I crimp the edges of mine just a little bit. It doesn't do much, but I do it all the same. These are going to go into the fridge for 10 minutes to firm up, then into the oven.<br />
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10 minutes is all the baking time you need. You don't want them to be browned, just very slightly golden. Powdered sugar is necessary but not required. You may be tempted to eat one of these immediately, but I do recommend waiting a few minutes. Burning your mouth on chocolate isn't the worst thing in the world, but it's certainly not the best.<br />
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<span style="font-size: large;">Chocolate Croissants</span><br />
<span style="font-size: x-small;">What a wonderful idea, <a href="http://www.thecomfortofcooking.com/2013/05/3-ingredient-cheaters-chocolate-croissants.html">The Comfort of Cooking</a>!</span><br />
1 sheet puff pastry, dethawed<br />
1 bar chocolate, broken into 8 pieces<br />
1 egg<br />
1 teaspoon water<br />
Powdered sugar, for dusting<br />
<br />
Whisk together egg and water. Set aside. Preheat oven to 400 degrees. Roll out puff pastry then slice into 8 rectangles. Place a piece of chocolate onto the end of each rectangle. Fold over the puff pastry over the chocolate, then brush the egg wash over the remaining pastry. Finish rolling then place onto a baking pan, seam side down. Repeat until all chocolate and puff pastry is gone. Crimp edges with a fork, then brush with egg wash. Place in refrigerator for 10 minutes than bake in preheated oven for 10 minutes or until very slightly golden brown. Remove from oven and let set for 10 minutes before dusting with powdered sugar. Enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-66089441933819257232013-12-16T10:29:00.000-05:002013-12-16T10:29:59.948-05:00bbq baked beans<div class="separator" style="clear: both; text-align: center;">
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When Ed and I met, he had a can of baked beans in the cabinet and it kind of hung out in there for years... until one day it disappeared. Or at least, I didn't notice it had vanished. Like, one day, it got tired of waiting to be eaten, so it got up and left. Ed didn't eat it. I definitely didn't eat it, and unless the dogs figured out how to use a can opener, they didn't eat it either. Maybe it went into a bag for food donation, maybe Ed ate it one night coming back from the bar, maybe it got lost in a move somewhere, but that was one mysterious can of beans.<br />
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So, since we don't have that go-to can of beans in the cabinet anymore, I went for broke and made my own. Turns out, it's pretty easy. And pretty darn delish! How can anything that starts with bacon be bad? I mean, really? These are whatcha call "bacon ends". It's the not-so-pretty portion of bacon slicing that most grocery stores don't have. The butcher we go to now, however, has lots of bacon ends for sale, and it's SUPER cheap. And, it's perfect for dishes like this; bacon used for seasoning.<br />
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The bacon shouldn't be crispy. You just want to render the fat and make the bacon soft and squishy. Set the bacon aside, because we aren't done with it yet!<br />
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To all that bacon fat you rendered, you'll add in the onions and bell pepper and the garlic. This will become amazing and delicious because it's cookin' in the bacon fat.<br />
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While the veggies are cooking away, it's a good time to mix up the liquids. This particular bean recipe is BBQ baked beans, so it's gotta have barbecue- of course. You can make your own, but I just used a hickory barbecue sauce and it was just fine. To that is some Worcestershire sauce, some molasses, apple cider vinegar, mustard powder, salt, pepper and chicken stock. That's it! Whisk it up!<br />
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Now, it's time for the beans! These are baked beans, after all. This is two cans worth of drained pinto beans. I know some people like using pork and beans, but I like my beans to be undoctored. HOWEVER, I have no patience for soaking, rinsing and boiling beans. No ma'am. Mix this up with the sauce we made a minute ago then transfer into an oven safe dish with a lid.<br />
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Make sure you sprayed the bottom of the pan (or pot in this case) with some non-stick cooking spray. Or, you will be sorry. I was.<br />
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Remember that bacon from earlier? How you could you forget? It's going right on top. Top your pot with the lid, and pop this in the oven to bake for AT LEAST an hour. Not because the beans need it, but because the sauce will get better, and better, and better. I cooked mine for 2 hours. I wouldn't cook for much longer than that, though, you don't want the sauce to reduce too much. You'll never use can beans again!<br />
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<span style="font-size: large;">BBQ Baked Beans</span><br />
2 can pinto beans, drained<br />
1/4 lb bacon ends, or 8 strips of bacon<br />
1 medium onion, diced<br />
1 green bell pepper, diced<br />
2 cloves garlic, minced<br />
3/4 cup barbecue sauce<br />
1/4 cup chicken stock<br />
2 Tablespoons molasses<br />
2 Tablespoons apple cider vinegar<br />
4 dashes Worcestershire sauce<br />
1 teaspoon mustard powder<br />
1 teaspoon black pepper<br />
1/2 teaspoon salt<br />
<br />
Preheat oven to 325 degrees. In a cast iron skillet or saute pan, cook bacon until soft and have rendered about 1/4 cup of fat. Remove from pan and set aside. To the bacon fat, add the diced onion, peppers and minced garlic. Cook vegetables in the bacon fat until softened and slightly browned, about 5 minutes. Meanwhile, whisk together barbecue sauce, chicken stock, molasses, vinegar, Worcestershire sauce, mustard powder, black pepper and salt. Add drained beans to vegetables in the pan, and stir in sauce. Transfer to a baking dish with a lid. Top with cooked bacon and cover with lid. Bake in oven for at least 1 hour, up to 2 hours. Let sit for 5 minutes to thicken slightly before serving. Enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-20108547749290220492013-12-14T11:45:00.000-05:002013-12-14T11:45:38.955-05:00blt chopped salad with perfect blue cheese dressing<div class="separator" style="clear: both; text-align: center;">
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I may have mentioned before, but BLTs are my favorite sandwiches. They are so simple in their perfection, there's no way you can mess them up. Unless of course, you don't use enough bacon. And you can never use too much bacon. They may not be the best sandwich for you, but it's not like I eat them everyday. But I would. I would. This is a play on a BLT sandwich, with the addition of chicken and the most amazing Blue Cheese Dressing!<br />
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Believe it or not, before a few years ago, I only ate Italian dressing. I was grossed out by the idea of creamy dressings, and I'm not a huge fan of balsamic vinegar. So, it was a big leap for me when I started chowing down on ranch. It was while I was in college- Bloomsburg University considers ranch dressing to be a food group. It was love at first taste and I cursed those wasted salads in my past! Ranch became a gateway dressing to Caesar and then finally Blue Cheese! It's been a real journey of salad dressing.<br />
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The dressing is actually amazingly simple. When you start making your own salad dressing at home, it kind of makes you feel silly that you spent all that money on the store bought stuff. This Blue Cheese Dressing is just mayonnaise, sour cream, red wine vinegar, lemon juice, Worcestershire sauce and blue cheese crumbles.<br />
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Oh, and salt and pepper.<br />
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As you can see, this recipe makes a bunch of dressing. I only used about half of it for the salad, so the rest will just wait in the fridge waiting for some un-suspecting vegetables.<br />
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Chopped salads are super fun, and the small pieces of chopped up lettuce help to ensure that you won't look like a caveman as you try to stuff huge leaves in your mouth. It's a very lady-like salad. With bacon. Doesn't this bacon look AMAZING! It's from that new butcher we found in Savannah!<br />
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While the bacon is cooking away, it's time to slice up the veggies. The lettuce is the star of the show, after the Blue Cheese Dressing, and it's simple to slice. This is how I slice it up- several slices lengthways through the head- about 4 slices.<br />
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Then lots and lots of slices widthways to make those small little chunks. I do this rather than doing the double knife chop chop that those crazy chefs in New York City do. That's too much for me- I'd lose a finger.<br />
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Finally, the cherry tomatoes are chopped up. Sliced into fours, that's all you need.<br />
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Bacon, glorious bacon. This just needs to be sliced into little strips and set aside.<br />
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And the chicken gets cooked in the bacon fat- along with a little pat of nonsalted butter.<br />
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This chicken will get sliced up just like the bacon. All that's left is assembly!<br />
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I always start with a little dressing, and then mix it up. If I need to add more dressing, I can, but it's always easier to add more than take some away! The chicken and bacon will get topped right on the salad and all that's left is to eat! My favorite part!<br />
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<span style="font-size: large;">BLT Chopped Salad </span><br />
1 head romaine lettuce, chopped small<br />
1 pint cherry tomatoes, cut into fours<br />
3 slices thick cut pepper bacon<br />
2 chicken tender strips<br />
Salt and pepper, to taste.<br />
1 Tablespoon unsalted butter<br />
1/2 cup Perfect Blue Cheese Dressing<br />
<br />
In a cast iron skillet over medium heat, cook bacon strips until crispy and browned. Set a side to cool. Place butter in pan with bacon grease. Season both sides of chicken with salt and pepper, then add it to the butter/ bacon grease. Cook on either side for 3 minutes, or until the centers are at 165 degrees and no longer pink. Set aside to rest for 5 minutes. Meanwhile, combine together chopped lettuce, tomatoes and dressing in a large bowl. Toss to combine. Slice chicken and bacon. To assemble, serve dressed salad topped with sliced chicken and bacon. Enjoy!<br />
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<span style="font-size: large;">Perfect Blue Cheese Dressing</span><br />
<span style="font-size: x-small;">Adapted from Simple Living Magazine.</span><br />
1 cup sour cream<br />
1/2 cup mayonnaise<br />
1 teaspoon red wine vinegar<br />
1 teaspoon Worcestershire sauce<br />
Juice of 1/2 a lemon<br />
1 clove garlic, minced very fine<br />
1/2 teaspoon black pepper<br />
Salt, to taste<br />
4 oz. crumbled blue cheese<br />
<br />
In a small bowl, whisk together sour cream, mayonnaise, red wine vinegar, Worcestershire sauce, lemon juice and garlic. Stir in crumbled blue cheese and add black pepper. Taste before adding salt in small increments. Dressing can be stored in a sealed container in the fridge for up to 2 weeks. Enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-40940372374256895402013-12-12T09:03:00.000-05:002013-12-12T09:03:52.375-05:00copy cat olive garden dressing<div class="separator" style="clear: both; text-align: center;">
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I don't know a single person who doesn't love Olive Garden's Soup, Salad and Breadsticks. It's un-American to dislike that meal, I think. The dressing is what makes the whole thing, and I always end up eating more salad than anything else. Since I've been making my own salad dressing lately, the Olive Garden Copy Cat dressing was my newest attempt.<br />
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<span id="goog_1475647960"></span><span id="goog_1475647961"></span>This recipe starts with Good Seasons Zesty Italian. Yes. It's necessary. You're going to prepare the dressing according to the package on the back and then we'll be jazzing it up.<br />
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If you have one of those cruets that the Zesty Italian comes with, then you can mix it up in there. But, I go with the mason jar.<br />
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Here's what we are jazzing this up with- mayonnaise, salt, pepper, Italian Seasonings, garlic powder and sugar. Trust me.<br />
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That's what you are looking for! Pour it over any of your favorite salads or marinade your chicken in it. It's super good.<br />
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<span style="font-size: large;">Copy Cat Olive Garden Dressing</span><br />
<span style="font-size: x-small;">Good work, <a href="http://myloveofpinterest.blogspot.com/2012/08/olive-garden-dressing.html?m=1">My Love of Pinterest</a>!</span><br />
1 packet of Good Seasonings Italian Dressing<br />
1/2 Tablespoon mayonnaise<br />
1/4 cup olive oil<br />
2 Tablespoons vinegar<br />
1 1/2 Tablespoon water<br />
1/2 teaspoon Italian Seasoning<br />
1/2 teaspoon salt<br />
1/2 teaspoon pepper<br />
1/2 teaspoon sugar<br />
1/4 teaspoon garlic powder<br />
<br />
Prepare Good Seasonings Italian Dressing according to package directions. Combine prepared dressing with all the additional ingredients seen above. Can be kept in a sealed jar in the fridge for up to 1 week. Enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-52386726403878719832013-12-09T10:13:00.000-05:002013-12-09T10:13:31.493-05:00copy cat chik-fil-a sandwiches<div class="separator" style="clear: both; text-align: center;">
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So these were awesome. Just sayin'. I could make these once a week and never tire of them. Chik-fil-A Sandwiches are amazing, and this homemade version is just as good. Maybe even better because you know exactly what's in them!<br />
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I got these two big chicken breasts and turned them into cutlets. That's a pretty easy thing to do- just run the knife straight through the center of each breast and cut them in half. That's it!<br />
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Perfect. That is so much easier than trying to pound each chicken breast out to an inch thickness. This will help insure that each breast will cook evenly, and quickly.<br />
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Now both sides are getting seasoned with black pepper, salt and paprika. Now, onto the dredge!<br />
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The flour mixture has a couple of spices and ingredients. This is a combination of whole wheat flour and regular flour. The wheat flour gives this mix a little tooth. Then, we'll add some mustard powder, baking soda, paprika, onion powder, garlic powder, salt, pepper and powdered sugar. Yes! Sugar. Trust me.</div>
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Each breast is going to go through a dry, wet, dry dredge.So, start with the chicken going into the dry flour.<br />
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Now into the egg wash...<br />
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And finally, back into the dry ingredients. Time to fry.<br />
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These will not take long at all to fry. About 5 minutes on the first side is all you need.<br />
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Once you flip the chicken, it'll only need about 3 minutes on the other side before it's all cooked through and perfect. Let the chicken drain on a paper towel.<br />
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A lightly toasted bun is what you need for this sandwich. Nothing too squishy.<br />
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You can add cheese, lettuce, whatever you want. However, I like to go classic with mine. Just a tiny touch of mayonnaise and dill pickle slices. Be prepared to want several of these.<br />
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<span style="font-size: large;">Copy Cat Chik-fil-A Sandwiches</span><br />
<span style="font-size: x-small;">Thanks, <a href="http://relish.com/recipes/chik-fil-a-chicken-sandwich-copycat/">Relish</a>! This was delish.</span><br />
2 large chicken breast, sliced into cutlets<br />
4 hamburger buns, lightly toasted<br />
1 egg<br />
1/2 cup milk<br />
1 Tablespoon pickle juice (optional)<br />
3/4 cup flour<br />
1/4 cup whole wheat flour<br />
1 teaspoon mustard powder<br />
1 teaspoon onion powder<br />
1 teaspoon garlic powder<br />
1 teaspoon paprika<br />
1 Tablespoon powdered sugar<br />
1/4 teaspoon baking soda<br />
Salt and pepper, to taste<br />
Mayonnaise<br />
Dill pickle slices<br />
Vegetable oil, for frying<br />
<br />
Heat 1 inch of oil in a large skillet over medium heat. Mix together both kinds of flour, mustard powder, baking soda, paprika, onion powder, garlic powder, powdered sugar and salt and pepper in a shallow bowl. In a separate shallow bowl, whisk together egg, milk and pickle juice. Dredge each chicken cutlet through the flour, then into the egg, and again into the dry ingredients. Drop each chicken breast into the hot oil, cooking for 5 minutes on the first side. Flip and fry and additional 3 minutes, or until juice run clear and chicken is no longer pink. Drain on a paper towel. Serve chicken on lightly toasted buns with mayonnaise and pickle slices. Enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-30956105329636413452013-12-07T10:48:00.000-05:002013-12-07T10:48:59.422-05:00white chocolate chip macadamia nut pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyi-oW_apPsRjQY4W2PyMxlDuLVr6JSrcIrLl5Lvjtd7SRLsgnyUii865WWooxeVBMzY5fIBvhFQAjnl89V2qBpmThKAthzxCfNUuinJ06yxKToeLfUn06VtfDTmyssQW6SYDDxxC-HMH/s1600/photo41_zpsfeabfa33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyi-oW_apPsRjQY4W2PyMxlDuLVr6JSrcIrLl5Lvjtd7SRLsgnyUii865WWooxeVBMzY5fIBvhFQAjnl89V2qBpmThKAthzxCfNUuinJ06yxKToeLfUn06VtfDTmyssQW6SYDDxxC-HMH/s640/photo41_zpsfeabfa33.jpg" width="640" /></a></div>
If you haven't noticed, I've been on a pancake kick for a while. I've did those Lemon Poppy Seed Pancakes the other day... and the Carrot Cake Pancakes. And then lightening hit me! Well, maybe not lightening, but definitively inspiration. While munching on a white chocolate chip macadamia nut cookie, I thought to myself that this would make an excellent pancake. And that's what I've done here!<br />
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The whole thing starts out with a fairly basic pancake batter- with less sugar. The chocolate is sweet enough.<br />
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Here are the fixings... salted and roasted macadamia nuts and white chocolate. Believe it or not, my local grocery didn't have chips. What?! I know, really. But, the baking bar was just as good. Maybe even better.<br />
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Mix it all in and prepare your pan for this awesomeness.<br />
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Here's a key to these pancakes... you gotta make sure that they are nice and done on the bottom before you flip them. Once you start to move them around, there's no going back. They'll fall apart on yah. The big chunks of nuts and chocolate will make it break up, and that's no good.<br />
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Very nicccce. They don't need anything topping them... except maybe more white chocolate to melt all over the top and down the sides... yes.<br />
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<span style="font-size: large;">White Chocolate Chip Macadamia Nut Pancakes</span><br />
1 cup flour<br />
1 1/2 Tablespoon sugar<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 cup milk<br />
1 egg<br />
3 Tablespoons vegetable oil<br />
1 bar white melting chocolate, chopped<br />
4 oz. roasted and salted macadamia nuts, chopped<br />
<br />
In a large bowl, combine together flour, sugar, baking powder and salt. Whisk in egg, milk and vegetable oil. Stir in chopped white chocolate and chopped macadamia nuts. In a large greased saute pan over medium heat, pour in 1/4 cup of batter. When edges are curved and several bubbles have pushed through and popped, flip- about 1 minute of cook time. Cook an additional 30 seconds on the other side. Repeat until all batter is gone. Enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-49693513567738265712013-12-05T09:53:00.000-05:002013-12-05T09:53:09.651-05:00homemade bloomin' onion<div class="separator" style="clear: both; text-align: center;">
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Ed talks about these things all the time. We really don't go out to eat all that often- maybe twice a month and when we do, we almost never go to those chain restaurants. Savannah has so many amazing places to eat that we don't go to places like Applebee's, Ruby Tuesdays or Outback Steakhouse. We used to, though, when we still lived in small-town Pennsylvania. Even though we are completely happy frequenting local establishments, every time an Outback Steakhouse commercial comes on, he talks about bloomin' onions. Every. Single. Time.<br />
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It's relatively easy to do, but require some finagling of the onion. Start with the root side up, and slice it just a little off- just enough to remove the roots themselves.<br />
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Then on the other side, slice off the top and remove the skins.<br />
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Here's how the slicing will go... quarters first, but be sure that you don't slice all the way through.<br />
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Leave about a quarter inch of space from the bottom when you're slicing so it doesn't fall apart.<br />
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Then keep slicing into eights...<br />
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Then once more into sixteenths. If you could go into thirtyseconds, then go for it. But I'm not that brave.<br />
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I can almost guarantee that your onion will not look as perfect as the ones they make at Outback. I just take those little baby bits of onion out from the middle, then pop the onion into the fridge for about 45 minutes to let it loosen up the flower a bit.<br />
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During this 45 minutes, you can marvel at the extents your puppies will go to to be comfortable. Silly boy, Radar. He is the Pillow King.<br />
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The flour mixture for the onion is my favorite go-to flavors. Flour, all seasons salt, salt, pepper, cayenne pepper, garlic powder and paprika. Super yummy.<br />
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They key to breading the onion is to get the flour between all the little petals.<br />
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Then drop the onion into the egg and milk mixture before going back into the flour again.<br />
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This time, really make the extra effort to make sure there is flour between all the petals. You'll regret it later if you don't.<br />
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Here we go! Shake off the excess and then...<br />
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Into the hot oil it goes! This is going to fry for about 10 minutes, and I turn the onion over once in the middle to make sure one side doesn't get too brown.<br />
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I don't make the traditional bloomin' onion sauce with mine, even though it's delicious. Instead, I make a super rich and slightly spicy ranch sauce instead. It's just ranch dressing, mayonnaise and some sauce from the chipotles in adobo, or my new favorite thing in the world, chipotle salsa.<br />
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By now, the onion should be all yummy and perfect. Sprinkle with some salt as soon as it comes out of the oil, and that'll give you some time to look at the strange shape of this onion. Not quite a flower, but eh. It's still super yummy. The whole point is to have those little petals you can pull off easily and dip in the sauce, and this ugly flower does the trick!<br />
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<span style="font-size: large;">Homemade Bloomin' Onion</span><br />
1 large onion<br />
1 cup flour<br />
1 teaspoon all seasons salt<br />
1/2 teaspoon paprika<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon cayenne pepper<br />
1/4 teaspoon black pepper<br />
1/4 teaspoon salt<br />
1 cup milk<br />
1 egg<br />
1/4 cup mayonnaise<br />
1/2 cup ranch dressing<br />
1 Tablespoon chipotle salsa or liquid from chipotles in adobo<br />
1 quart oil, for frying<br />
Kosher salt<br />
<br />
Slice about 1/4 inch off the root side of the onion, flip and slice about 1/2 inch from the opposite side. Remove the skins of the onion and place it root side down. Slice the onion into quarters, leaving about a 1/4 inch left unsliced from the bottom. Slice again to eights, and again into sixteenths. Wiggle apart the petals a bit, then leave the onion in the fridge for about 45 minutes to loose up more. Meanwhile, heat oil over medium heat in a large stock pot to 350 degrees. Whisk together the flour, all seasons salt, paprika, garlic powder, cayenne pepper, black pepper and salt in a large bowl. In a separate large bowl, whisk together the milk and egg. Dredge the onion into the flour mixture, then into the egg, being sure to get flour and milk between all the petals. Dredge the onion once more into the flour, being especially careful to get flour between all the petals. Drop the breaded onion into the hot oil and fry for 10 minutes, turning once in the middle. Meanwhile, whisk together the mayonnaise, ranch dressing and chipotle salsa. Drain the onion a paper towel and sprinkle with kosher salt. Let sit for 5 minutes then serve with the prepare sauce. Enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-22355288398230501012013-12-03T10:20:00.000-05:002013-12-03T10:20:21.629-05:00creamy cauliflower chorizo soup<div class="separator" style="clear: both; text-align: center;">
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It's getting into soup season- as you could probobly tell. I've been posting a few soups, but I'm sure there will be many to come. I love soup. It's so comforting. This one is creamy and dreamy and perfect.<br />
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To appease the fiance, I decided to garnish this pretty heavily with meat. In this case, I went with chorizo. It just so happened that I had some leftover in the fridge just waiting to accompany this soup and it basically went perfectly.<br />
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Chorizo doesn't really brown- it just gets darker. But you'll know when it's done. It gets progressively more crumbly as it cooks.<br />
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Browned butter is amazing. Have you tried it? It's spectacular and it adds a real depth of flavor. And the little bits of chorizo on the bottom of the pan helps it along.<br />
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That's looking pretty good.<br />
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Now for the onions. It's not really all that important that the chunks of onion are small, because we will be blending this up later. Let them hang out for a while.<br />
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The thickener for this soup is flour. Sprinkle and mix.<br />
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Now it's time for the liquids. Chicken stock and milk... you can use cream or half and half if you'd like but I was trying to keep it light.<br />
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Annnnnnd now the cauliflower. Again, like the onions, the chopping isn't that important. Bring this all to a boil, cover, and lower the heat. Keep it cooking for about 10 minutes and by then, the cauliflower should be nice and soft.<br />
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Pulverize! If you don't have an immersion blender... you can always use a regular blender but please! Be very careful. This will be super duper hot.<br />
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Creamy and dreamy... but still missing a few things.<br />
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Cheese makes everything better. So does mustard, but you can't see it here.<br />
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Finally, we season. All seasons salt, black pepper, smoked paprika and regular salt. Amazing. Garnish with the chorizo and extra cheese. Yum.<br />
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<span style="font-size: large;">Creamy Cauliflower Chorizo Soup</span><br />
8 oz. loose chorizo sausage<br />
1 head cauliflower, chopped<br />
1 medium onion, chopped<br />
4 cups chicken stock<br />
2 cups milk<br />
3 Tablespoons butter<br />
1/4 cup flour<br />
1 cup Monterey Jack cheese<br />
1 cup sharp cheddar cheese<br />
1 Tablespoon Dijon mustard<br />
1 teaspoon black pepper<br />
1 teaspoon smoked paprika'<br />
1 teaspoon all seasons salt<br />
Salt, to taste<br />
<br />
In a large stock pot over medium high heat, cook chorizo sausage until cooked through. Remove from pan with a slotted spoon and set aside. Add butter to pan and reduce heat to medium. Cook butter until sufficiently browned, about 3 minutes. Add in chopped onion and cook until translucent, about 3 minutes. Stir in flour and cook an additional 3 minutes. Add in chicken stock, milk and cauliflower. Bring to a boil and then cover and reduce heat to low. Cook for 10 minutes or until cauliflower is soft. Using an immersion blender (or transferring in batches to a regular blender) puree soup until smooth. Add in mustard and cheese and stir until smooth. Season with salt, pepper, smoked paprika and all seasons salt. Serve with chorizo and additional cheese and enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-79770616080815499992013-12-02T10:42:00.000-05:002013-12-02T10:42:03.850-05:00lasagna pockets<div class="separator" style="clear: both; text-align: center;">
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My friends, I have failed you. I only have 1 picture of these yummy little Lasagna Pockets! I HAVE FAILED YOU!!! I'm not even really sure how it happened. I usually take oodles of pictures, and then choose from them, but I managed to delete all but the one you see above. Forgive me.<br />
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This recipe was a work in progress. At first, I was just going to make ricotta calzones, but I realized I had some ground beef in the fridge and it needed to be used. So, then I was going to make beef and cheese strombolis, and then it hit me... Lasagna Pockets! Step one, of course, was to brown the beef.<br />
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You can use whatever sauce you have around- I happened to have 1/2 a can of diced tomatoes, some tomato pasta and tomato sauce in the fridge. What a happy happenstance.<br />
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Just like any delicious lasagna, I think the secret is in the cheese. A mix of those cheeses is essential. Romano, parmesan, ricotta and mozzarella... and all the accouterments! Salt, pepper, red pepper flake, parsley and egg yolk.<br />
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Here's how I make sure each little pocket has the same amount of cheese... pretty self explanatory, but rather ingenious if I do say so myself.<br />
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I like that idea so much, I did it with the dough as well. I used fresh raw pizza dough from the grocery store again. As long as they keep putting it on BOGO, I'm gonna keep buying it. It's no secret, I'm not the best baker.<br />
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Stretch out the dough like a little tiny pizza.<br />
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I do cheese, meat sauce, cheese. So, cheese on the bottom first- that helps keep the bottom of the stromboli from getting soggy from the sauce.<br />
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Then a good dollop of the meat sauce... then top the whole thing off with more cheese. Yet again, I fail you. No picture of that step.<br />
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Fold the whole thing over and crimp the edges, like any other stromboli. Brush with olive oil, sprinkle with kosher salt and then pop into the oven. Once the dough is browned and golden, it's time to remove from the oven and chow down!<br />
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<span style="font-size: large;">Lasagna Pockets</span><br />
1 lb store bough raw pizza dough, divided in four pieces<br />
1 lb ground beef<br />
16 oz. marinara sauce<br />
1 12 oz. container whole milk ricotta<br />
1 cup mozzarella cheese, shredded<br />
1/2 cup parmesan cheese, grated<br />
1/4 cup romano cheese, grated<br />
1 egg yolk<br />
1 teaspoon salt<br />
1 teaspoon pepper<br />
1 teaspoon dried parsley<br />
1 teaspoon red pepper flake<br />
Olive oil<br />
Kosher salt<br />
<br />
Preheat oven to 400 degrees. In a large saute pan, brown ground beef over medium high heat until cooked through. Drain excess grease from pan and add in marinara sauce. Heat sauce through, then remove from heat and set aside. Meanwhile, combine together ricotta, mozzarella, parmesan, romano, egg yolk, salt, pepper, parsley and pepper flake. Split cheese mixture into 4 equal sections. Take one section of the pizza dough and stretch it into a small circle. Spread 1/8 of the cheese mixture on one half of the circle and top with 1/4 cup of meat sauce, then again with an addition 1/8 of the cheese mixture. Fold over the remaining half of the dough and crimp edges to seal. Brush with olive oil and sprinkle with kosher salt. Repeat with the other 3 sections of dough and place in oven. Bake in preheated oven for 15 minutes or until dough is brown and golden. Let rest for 5 minutes and enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-67665854795095321382013-11-29T10:17:00.000-05:002013-11-29T10:17:31.883-05:00southwest pasta salad<div class="separator" style="clear: both; text-align: center;">
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I often giggle to myself after I've taken pictures for the blog. I mean, really. Who eats a gigantic bowl of pasta salad? Well, in this case, I would eat an entire bowl of this pasta salad. As seen as above. I didn't eat the whole bowl, but I came close.<br />
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This is a pretty simple dressing for the pasta. Just mayonnaise, ranch dressing, distilled white vinegar, chipotle salsa, cumin, chili powder, salt, pepper and onion powder. I told you it was simple. Whisk it up!<br />
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When you taste this, keep in mind that it'll be stronger than you probably want. Once you mix it into the pasta and the other fixings, everything will be okay. Promise.<br />
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The pasta I chose was mini bowties, but you can use any pasta with little nooks and crannies for the sauce to hide in... like rotini or shells.<br />
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Here are the fixings you'll need. One full can of corn that's been rinsed and drained, as well as one full can of black beans that have been rinsed and drained. Finally, I chopped up a four ounce can of pickled jalapenos for even more heat.<br />
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And cheese! Glorious cheese! I went with Monterey jack cheese.<br />
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Add in the pasta salad! Mix it all together and what do you get?! An awesome side dish... or a whole meal if you're me. But meal or side dish, that's up to you.<br />
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<span style="font-size: large;">Southwest Pasta Salad</span><br />
8 oz. mini bowtie pasta<br />
2/3 cup ranch dressing<br />
1/3 cup mayonnaise<br />
1 teaspoon white vinegar<br />
1 cup shredded Monterey Jack cheese<br />
1 15 oz. can corn, drained and rinsed<br />
1 15 oz. can black beans, drained and rinsed<br />
1 4 oz. can pickled jalapenos, drained and minced<br />
1 Tablespoon chipotle salsa, or sauce from chiptoles in adobo<br />
2 Tablespoons cumin<br />
1 Tablespoons chili powder<br />
1/2 teaspoon onion powder<br />
Salt and pepper, to taste<br />
<br />
In a large stock pot, cook pasta according to package directions. Drain and rinse with cold water until cooled. In a large bowl, whisk together mayonnaise, ranch dressing, chipotle salsa and vinegar. Add in chili powder, onion powder, cumin, salt and pepper. Add in cheese, corn, black beans, jalapenos and cooled pasta. Mix together and refrigerate for 1/2 hour. Keep chilled until serving. Enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-36104991328796839002013-11-27T08:36:00.000-05:002013-11-27T08:36:33.763-05:00carrot cake pancakes<div class="separator" style="clear: both; text-align: center;">
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I've been in a pancake mood lately. They're so easy to make. Kind of like brownies, I really didn't believe there was any way to make pancakes other than a box for a very, silly long time. I was convinced that there was some kind of secret ingredient that made it possible to make brownies and pancakes from a box with only the addition of oil or water. There's no going back for me now. Both brownies and pancakes have changed for me forever!<br />
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These particular pancakes are inspired from an issue of Cooking Light that I was perusing at the office while on lunch. I've definitely fattened them up a bit, namely with flavored butter. What you see above is about to become Cinnamon Honey Butter. With orange zest. Amazing.<br />
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It's pretty imperative you use unsalted butter. The flavor will be weird if you don't.<br />
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Just like the berry butter we made a couple of weeks ago, this is going to be wrapped up and chilled for a while. Creaming room temperature butter with honey makes it pretty loose.<br />
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Perfect. Toss this into the fridge for about 1/2 an hour. Then start working on the pancakes. They come together super fast!<br />
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So, normally a carrot cake would have walnuts in it. Well, fun fact. I am allergic to walnuts so I avoid them like the plague. Nothing too serious, but I get itchy and scratchy and my mouth feels like sandpaper. So no walnuts for the Dog Mom. Pecans just get better when they're toasted, so go ahead and take the extra 10 minutes to do it. You'll be glad you did.<br />
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Easy, easy, easy. This is your basic pancake mix (flour, baking soda, salt) but instead of using white sugar, use brown sugar, add some cinnamon, ginger, fresh grated nutmeg and some orange zest.<br />
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Liquids to include vanilla, milk, eggs and vegetable oil. Whisk to combine and stir into the flour mixture.<br />
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At this point, your pecans should be toasted and slightly cooled. Chop them up and toss 1/2 a cup into the mix. Leave a little to sprinkle on top.<br />
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Don't forget the carrot! Fresh grated carrot is essential- they will be softer, sweeter and more supple than store grated carrot.<br />
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Pour a ladle-ful of that mix into a greased pan over medium heat. Here's how you know when to flip- when the edges start to curl and form up and you see little bubbles coming through, it's time to flip!<br />
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Perfect! Good luck trying to avoid making the pancake "flip trail". I've never been able to figure out how not to do that. Cook them up- you should either get 12 small or 6 large pancakes. You can keep them warm in a 190 degree oven without cooking them too much more- but make sure you serve them with plenty of that Honey Cinnamon Butter!<br />
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<span style="font-size: large;">Carrot Cake Pancakes</span><br />
1 stick room temperature unsalted butter<br />
2 Tablespoons honey<br />
1 teaspoon cinnamon<br />
Zest of an orange, divided<br />
1 1/4 cup flour<br />
1/2 cup toasted pecans<br />
2 teaspoons baking powder<br />
1 teaspoon cinnamon<br />
1/2 teaspoon salt, divided<br />
1/8 teaspoon ground ginger<br />
1/8 teaspoon fresh nutmeg<br />
1/4 cup brown sugar<br />
3/4 cup milk<br />
1 teaspoon vanilla<br />
2 eggs, beaten<br />
1 Tablespoon vegetable oil<br />
2 carrots, peeled and grated<br />
<br />
In a small bowl, cream together butter, honey, cinnamon, 1/4 teaspoon of salt and half of the orange zest. Place mixed butter on a sheet of plastic wrap and roll into a log. Seal both ends and refrigerate to set up and keep cold until use. In a large bowl, combine flour, baking powder, cinnamon, remaining salt and orange zest, ginger, nutmeg and brown sugar. In a small bowl or large measuring cup, whisk together beaten eggs, milk, vanilla and vegetable oil. Pour liquids into dry ingredients and mix to combine until smooth. Add in grated carrots and toasted pecans and combine. Pour 1 ladle of batter into a preheated greased skillet over medium heat. When bubbles appear in the pancake, flip to cook other side. Remove from heat and keep warm in a 190 degree oven. Repeat until all pancake batter is gone. Enjoy with Cinnamon Honey Butter!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-28877377345288095602013-11-26T08:57:00.000-05:002013-11-26T08:57:54.126-05:00crock pot pork verde<div class="separator" style="clear: both; text-align: center;">
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I love easy recipes, and this is about as easy as it gets. Not quite as easy as my 3 ingredient <a href="http://thedogmomblog.blogspot.com/2013/04/kahlua-pork.html">Kahlua Pork</a>, but it comes pretty darn close. If you were feeling extra lazy that day (no shame) you could even omit all the slicing and smashing and just go with the jar of salsa and call it a day. But I like doctoring mine up. I don't really like putting in my contacts later with all that pepper oil left on my fingers, but that's another story.<br />
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Start off with some pork butt, also known as pork shoulder. It's not actually a booty. But if it was, I wouldn't care. It's still so yummy and moist.<br />
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Now we add the good stuff to the crock pot. Here is the good stuff. Of course, you could take the time to roast the tomatillos and poblanos, and peel them, and puree them... but I'm trying to make this easy on you! Just buy the salsa. No shame.<br />
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Just dump it all in together. The salsa, the sliced poblanos, the sliced onions and the cilantro. I don't even bother to slice up the cilantro. I just throw it all in.<br />
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This is what it's going to look like. And the smell is going to be even better.<br />
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Shred it into wonderful-ness. You can see that I was even lazy when it came to this. I barely shredded it. I said to myself, "This is good enough". And then I said, "It will fall apart as I grab it with the tongs". The definition of lazy. Right here. Serve this with lime wedges and tortillas- that's all you need!<br />
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<span style="font-size: large;">Crock Pot Pork Verde</span><br />
4 lbs pork shoulder or pork butt<br />
1 17 oz. jar salsa verde<br />
1 poblano pepper, sliced thin<br />
1/2 large onion, sliced thin<br />
3 cloves garlic, smashed<br />
1 bunch cilantro, shredded or chopped<br />
<br />
Place all ingredients in the crock pot and cook on low for 8 hours on on high for 4 hours. Shred before serving and serve with lime wedges and tortillas. Enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-34282294609956480832013-11-25T11:05:00.000-05:002013-11-25T11:05:21.329-05:00oven smashed potatoes<div class="separator" style="clear: both; text-align: center;">
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Crispy and perfect is the only way to describe these potatoes. They are salty and golden and amazing. Try them. Try them now!<br />
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I've tried this with fingerling potatoes and little yellow potatoes, but the best are the petite red potatoes. This is what I'm using here.<br />
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See my new colander? It looks like a flower. I'm easily amused.<br />
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Use a potato masher or the bottom of a cup to smash the potatoes just a little bit. Not too much.<br />
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Season with olive oil, lots of salt and pepper and then pop them into a very hot oven.<br />
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So here is the moment of the reveal- before flipping and seeing the masterpiece.<br />
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Oh my goodness. Let these guys do the same thing on the other side then it's time to eat!<br />
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<span style="font-size: large;">Oven Smashed Potatoes</span><br />
2 lbs petite red potatoes<br />
Olive oil<br />
Salt and pepper<br />
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Preheat oven to 425 degrees. In a large stock pot, bring water to a boil and add in petite red potatoes. Boil until soft, then drain. Drizzle a little olive oil on a baking pan. Allow potatoes to cool for 10 minutes then place on the baking pan. Smash each potatoes slightly with a potato masher or the bottom of a cup. Season with more olive oil, salt and pepper then place in the preheated oven for 10 minutes, then flip. Allow other side to get crispy as well then remove from oven and enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-941578887391733022013-11-23T07:11:00.000-05:002013-11-23T07:11:39.093-05:00creme brulee french toast<div class="separator" style="clear: both; text-align: center;">
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The first time that I made this dish, I was in college. It was for our Thursday Night Dinners, when we all got together and ate food and played video games or watched Harry Potter... those were some of the best nights of my life. The first time I made this, though, I made a big mistake and used a disposable baking pan that had ridges on the bottom. So parts of the toast had the crispy bottom, and other didn't. Well, I've never made THAT mistake again.<br />
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The "brulee" part of the french toast comes from this yummy caramel sauce. It's just one stick of butter, brown sugar and corn syrup. Once this has melted all together, you just pour it into a pan. A flat bottomed pan.<br />
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Make sure you spray the pan with cooking spray, too. It's important.<br />
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You want nice thick slices for this, so I just buy a roll of french bread and slice it up myself. Try to cram as many slice as you can in the pan, because you'll regret it if you don't.<br />
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Another thing that makes this meal so decadent and amazing is that you use half and half and 5, count 'em, 5 eggs to pour allll over the bread. Just a little splash of vanilla and some cinnamon really punches it up.<br />
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So, yea. Like I said. You're going to pour that creamy goodness all over the bread. And then this is going in to the fridge for at least 4 hours. Overnight is better.<br />
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See how much liquid is gone? The bread has soaked all that yummy goodness up. This is going to go into the oven for 25-30 minutes until the bread is golden brown.<br />
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The bread will still be squishy and french toasty, and the bottom will be caramelized and perfectly "bruleed". Have your own Thursday Night Dinner and chow down!<br />
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<span style="font-size: large;">Creme Brulee French Toast</span><br />
<span style="font-size: x-small;">Adapted from <a href="http://www.sixsistersstuff.com/2011/06/creme-brulee-french-toast.html">Six Sisters Stuff</a>!</span><br />
1 loaf french bread, sliced thick<br />
1 stick butter<br />
2 Tablespoons corn syrup<br />
1 cup brown sugar<br />
1 1/2 cup half and half<br />
5 eggs<br />
1/4 teaspoon salt<br />
1 teaspoon vanilla<br />
1/2 teaspoon cinnamon<br />
<br />
In a large bowl, whisk together half and half, eggs, salt, vanilla and cinnamon. Set aside. In a small saucepan over medium low heat, melt together butter, corn syrup and brown sugar until smooth. Pour sugar mixture into the bottom of a 9x13 pan that's been coated with cooking spray. Press each slice of bread into the sugar mixture and pour the egg and cream over the bread so that each slice is well coated. Cover with plastic wrap and place in fridge for at least 4 hours, but ideally overnight. The next day, preheat oven to 325 degrees. Bake in oven for 35-40 minutes or until bread is browned and toasted. Serve immediately and enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-75656263606302297192013-11-22T11:32:00.000-05:002013-11-22T11:32:27.973-05:00beer battered fried fish<div class="separator" style="clear: both; text-align: center;">
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Fried fish is one of Ed's favorite foods. Well, really. Anything fried is Ed's favorite food. Dip it in oil and simmer it for a while and he's all about it. So this was a give in. Fried fish. I did have a moment in the grocery store where I couldn't remember if Ed like tartar sauce or cocktail sauce. So, I bought both. Turns out he likes both. That makes it a win-win.<br />
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The key to fried fish is to use a hearty white fish like cod, haddock, halibut... or tilapia. That's what I'm using here because it was on sale. Tilapia is hearty enough to handle the batter, and light enough to still be flaky. Another win-win.<br />
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Even though this is a batter, you'll still want to dust the outsides of the fish with cornstarch to help it stick even better.<br />
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Have you ever felt cornstarch? I mean, really feel it? It's one of the strangest sensations... just rub a little between your fingers. It creeps me out, kind of. In a good way.<br />
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Here's the dry stuff for the batter... regular flour, black pepper, paprika, all seasons salt, garlic powder and salt. That's it! Now time for the liquids.<br />
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Beer! That's all you need. Beer solves all problems... when it comes to batter that is. The addition of beer will add a hoppy flavor, some bubbly texture (that's a technical term) and just a touch of sweetness.<br />
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This is the beer I used. Keep in mind that any beer that you choose will add a distinct flavor to the batter. If you have any questions about this particular beer, <a href="http://www.greatlakesbrewing.com/home">you can visit their website here</a>... or you can ask Ed and he'll tell you all about 'em.<br />
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Prepare your fish for the plunge...<br />
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Aw yessss... so messy! Let the excess drain off a bit before plopping the fish into the hot oil. And by plopping, I mean gently lowering it into oil as to not splash any on your hands.<br />
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This isn't going to take long to fry at all... just about 5 minutes of fry time. I do flip mine over just to make sure each side is nice and golden brown. You'll want to fry each piece at a time to make sure they don't stick together in the pan. To keep them nice and warm and crispy while waiting for them all to fry up, place the finished fillets on a sheet pan and keep them in the oven on warm.<br />
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Look at these handsome boys! They love watching me cook... and they love it even more when I slip them little bits of food to snack on.<br />
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Look how crispy and lovely this is. Begging for malt vinegar. You'll make this again and again. I had requests for more fish before I even served it.<br />
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<span style="font-size: large;">Beer Battered Fried Fish</span><br />
2 cups flour<br />
1 Tablespoon all seasons salt<br />
1 teaspoon paprika<br />
1 teaspoon salt<br />
1 teaspoon black pepper<br />
1/2 teaspoon garlic powder<br />
8 oz. light beer<br />
1 1/2 lb. white flaky fish<br />
Cornstarch, for dusting<br />
1 quart vegetable oil, for frying<br />
Kosher salt<br />
<br />
In a large stock pot, heat vegetable oil over medium heat. In a large bowl, combine together flour, all seasons salt, salt, black pepper and garlic powder. Whisk in beer until a cake batter consistency forms. Dust each fish fillet with cornstarch, then dredge them through the prepared batter. Drop each fillet, one at a time, in the hot oil and fry for 5 minutes, turning once halfway through. Drain on a paper towel and sprinkle with kosher salt. Repeat until all fillets are fried and enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-14853286533357768402013-11-20T10:33:00.000-05:002013-11-20T10:33:04.852-05:00chiles and chorizo bake<div class="separator" style="clear: both; text-align: center;">
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We made this for dinner the other night, but this would also be a great breakfast or brunch meal... you know. Because of the eggs. The chorizo adds some yummy savory flavor and the chilies have their smoke and spice... and of course the cheese!<br />
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I like combinations of chiles, so these are wax peppers and little serrano peppers as well, both from our garden! I'm sure these will be the last peppers we are able to pick.<br />
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For roasting the chiles, you don't need any oil or seasonings... just pop them directly under the broiler and let 'em go. Make sure you flip them half of the way through, as well. Once they are charred and blackened on the outside, remove them from the oven.<br />
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Pop those blackened chiles into a ziptop bag and let them chill out for about 15 minutes... that'll make the skins way easier to peel off.<br />
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While the chiles are steamin' away, you can start on the chorizo. If you live in part of the country where you can get loose chorizo sausage, I'm jealous of you. What you see above is chorizo sausage that are cased in plastic that you sort of squeeze out like Gogurt (tubed yogurt). It's kind of strange, but the flavor is rockin'!<br />
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Chorizo isn't going to brown up like ground beef, but you'll know when it's done. Remove the chorizo from the pan and leave the fat in the pan.<br />
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In addition to the fat the has been left in the pan, you'll need to add some extra butter. Actually, you should add in some butter just for the flavor. Butter makes it better.<br />
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Frozen hashbrown potatoes make this so much easier. Why spend 45 minutes peeling, boiling, cooling and then grating potatoes when these little delights are just waiting in the fridge? Toss them around in the chorizo fat and the butter and let 'em do their thing.<br />
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The binder for this whole dish is going to be egg- this is 2 eggs, milk, salt, pepper and smoked paprika.<br />
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Now, normally, I like my hash browns super crispy, but that's not what we're going for here. We want them to be soft and some crispy bits. But not too much.<br />
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So while the hash browns are going, here's your chance to peel the skins off the chiles. It'll be easy to do, I promise.<br />
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You'll want to remove the seeds and ribs- that'll be easy to do too. Chop 'em up!<br />
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So here's how we layer the dish... hashbrowns on the bottom then chilies come next.<br />
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Now for our chorizo!<br />
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Then it's time for the cheese. It's a combo of Monterey Jack and sharp cheddar cheese.<br />
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And finally our eggs and milk. This will go into the oven for about 25 to 30 minutes, until the eggs are set and the cheese is melted and the kitchen smells amazing.<br />
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<span style="font-size: large;">Chiles and Chorizo Bake</span><br />
<span style="font-size: x-small;">Adapted from the awesome folks at<a href="http://daisysworld.net/2012/08/19/hatch-chiles-and-chorizo-bake/"> Daisy's World</a>!</span><br />
4 green chiles of your choice<br />
8 oz. chorizo sausage<br />
2 tablespoons butter<br />
8 oz. frozen hashbrown potatoes<br />
2 eggs<br />
1/2 cup milk<br />
1 teaspoon salt<br />
1 teaspoon black pepper<br />
1/2 Tablespoon smoked paprika<br />
1/2 cup shredded Monterey Jack cheese<br />
1/2 cup shredded sharp cheddar cheese<br />
<br />
Preheat broiler in the oven. When the broiler is heated, place green chiles on a tray and place tray directly under broiler and cook until skins are blackened and charred on both sides. Remove from oven and place chiles into a ziptop bag to steam for 15 minutes. Meanwhile, reduce heat in oven to 350 degrees. In a cast iron skillet or other oven safe pan, cook chorizo over medium heat until cooked through. Remove from pan using a slotted spoon and leave the residual grease in the pan. Add butter to pan and allow to melt. Add in frozen hashbrowns and toss to coat. Cook hashbrowns until soft and only slightly crispy. Meanwhile, whisk together the eggs, milk, salt, pepper and smoked paprika. Set aside. Remove chiles from the bag and remove skins, seeds and ribs. Roughly chop and place on top of the cooked hashbrowns. Top with the cooked chorizo, then both the shredded cheeses and then pour over the egg mixture. Pop entire pan into the preheated oven and cook for 25-30 minutes or until eggs are set. Remove from oven and enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-2457692632106786632013-11-18T09:53:00.000-05:002013-11-18T09:53:51.139-05:00adobo marinated pork chops<div class="separator" style="clear: both; text-align: center;">
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I don't think Ed has ever met a pork chop he didn't like. He told me, after I presented him with this version, that pork chops are a good meal. That's basically like him saying that pork chops are the best meal ever. Add that to the fact I don't cook them very often, and somehow I've managed to make the humble pork chop my fiancees favorite meal. Kind of like how I convinced the dogs that ice cubes are a treat.<br />
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This is my new favorite thing. I usually use chipotles in adobo and try to get the liquid out of the can, but this is basically JUST the liquid from the can with little bits of the pepper mixed in. It's amazing. AH-mazing.<br />
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Here's what makes up this marinade- chipotle salsa (or the liquid from chipotles in adobo) apple cider vinegar, orange zest, roughly chopped onion and garlic, cinnamon, brown sugar, chili powder, onion powder, lemon juice and cumin. It's so amazing. So, so amazing.<br />
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It's going to be pretty chunky. That's okay.<br />
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Let this marinate with your pork chops for about an hour, then grill them up! You'll love this.<br />
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<span style="font-size: large;">Adobo Marinated Pork Chops</span><br />
2 lbs bone in thin sliced pork chops<br />
1/4 cup chipotle salsa<br />
1/4 cup onion, roughly chopped<br />
3 cloves garlic, minced<br />
6 Tablespoons apple cider vinegar<br />
1 Tablespoon brown sugar<br />
1 Tablespoon chili powder<br />
1 Tablespoon cumin<br />
1 teaspoon onion powder<br />
1 teaspoon salt<br />
1 teaspoon pepper<br />
1/2 teaspoon ground cinnamon<br />
Juice of 1 whole lemon<br />
Zest of 1/2 orange<br />
<br />
In a large bowl, combine all ingredients, excluding pork chops. Marinate pork chops in sauce for 1 hour. Grill indoors or outdoors for 4 minutes on either side to caramelize sugars and cook pork chops through. Serve hot and enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-73070468086909825202013-11-16T09:55:00.000-05:002013-11-16T09:55:54.219-05:00chocolate cake donut mini muffins<div class="separator" style="clear: both; text-align: center;">
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So I read this recipe on <a href="http://www.bunsinmyoven.com/2013/04/01/glazed-chocolate-donuts/">Buns in My Oven</a> and I wanted one immediately. But, I don't have a donut pan. And I don't need one. I shouldn't have one. It could lead to terrible things. Like, an excess of donuts in my house at all times. So when I was thinking about how to alter this recipe to meet my needs, I thought about making full sized muffins... but then I figured if people saw me eating a gigantic glazed chocolate muffin shaped object they might judge for the worse. People seeing me eat a mini sized glazed chocolate muffin will surely think, "Wow! What a responsible person with such self-restraint." Maybe if I keep telling myself that it'll happen.<br />
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These are the liquids. They are really gross looking. Let's move on.<br />
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Here are the dry ingredients. Much better looking. We can gaze upon these for a moment. Okay. Let's move on.<br />
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The liquids are much more appealing once they have been whisked together, but until the sour cream is cooked, I don't want to think about it being in there. I have this thing about sour cream... meaning I'm biased.<br />
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It's going to be a fairly thick batter. But the best part? No mixer. Just a spatula is needed.<br />
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Spoon the batter into some greased muffin tins. Full size, mini size or even a donut pan if you have one. I won't judge. Just remember you make need to adjust cooking time.<br />
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Here's my trick for even baking when you don't have enough batter for the whole muffin tin. It's not a secret- lots of people do it. WATER in the extra cups keeps everything cooking evenly.<br />
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Oh yes. You'll know they are done when you poke the tops and it springs back. Not squishy, springy.<br />
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I let my muffin donut concoctions cool in the tin for about 5 minutes, then on a rack until they are completely cool.<br />
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The glaze couldn't be simpler, just vanilla, powdered sugar and milk.<br />
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Dunk those little babies in and let the excess drip off.<br />
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Let them dry out on the wire rack and prepare to eat several.<br />
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<span style="font-size: large;">Chocolate Cake Donut Mini Muffins</span><br />
<span style="font-size: x-small;">Adapted from <a href="http://www.bunsinmyoven.com/2013/04/01/glazed-chocolate-donuts/">Buns in my Oven</a>.</span><br />
1 cup flour<br />
1/2 cup sugar<br />
1/4 cup cocoa powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon vanilla plus 1 teaspoon, divided<br />
1 egg<br />
6 Tablespoons sour cream<br />
1/4 cup milk plus 6 Tablespoons milk, divided<br />
1/4 cup vegetable oil<br />
1 1/2 cup powdered sugar<br />
<br />
Preheat oven to 375 degrees. Grease a mini muffin tin with cooking spray. In a large mixing bowl, combine together flour, sugar, cocoa powder and baking powder. In a small bowl, combine together 1/2 teaspoon vanilla, the egg, sour cream, vegetable oil and 1/4 cup milk. Pour wet ingredients into dry and stir until just combined. Spoon batter into muffin tin and place in preheated oven for 8 minutes, or until tops spring back with a gentle touch. Remove from oven and let cool in pan for 5 minutes. Transfer to wire rack and let cool completely. Meanwhile, combine together remaining vanilla, milk and powdered sugar. Dunk each cooled muffin in glaze and let excess stream off. Place back on wire rack to let glaze set. Enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-68500671018376699792013-11-15T09:52:00.000-05:002013-11-15T09:52:00.768-05:00corn dog mini muffins<div class="separator" style="clear: both; text-align: center;">
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Yet another Ed Approved Meal to add to the wall. This one is pretty easy. Actually, I'm starting to think that the easier meals that I make are the ones he prefers. Go figure. This is a play on corn bread and corn dogs, both of which he enjoys very much.<br />
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Ed likes his cornbread sweet, so this is a relatively sweet corn bread, but not too bad. But it's fairly easy to whip together and you can add extra sugar or salt if you'd like.<br />
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The liquids are pretty easy too- just egg yolks and milk AND buttermilk.<br />
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That looks pretty good. Yep.<br />
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The batter is enough to fill 1 full size muffin tin or 1 mini muffin tin. Either way, it'll make a bunch.<br />
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I've seen people use full size hot dogs- I'm using all beef Lil' Smokies. Cut those bad boys in half and they should be the perfect size.<br />
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Alrighty. That looks perfect. Into the oven these go and then...<br />
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Look at these guys! Sorry about the picture, it got all foggy from... something. I dunno what. But I didn't notice until several pictures later.<br />
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They're pretty sturdy- sturdy enough that you can dunk them in ketchup or mustard- or even barbecue sauce!<br />
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<span style="font-size: large;">Corn Dog Mini Muffins</span><br />
1 cup cornmeal<br />
1/2 cup flour<br />
1/4 cup shortening, melted<br />
1 teaspoon salt<br />
2 Tablespoons sugar<br />
1 cup buttermilk<br />
1/2 cup milk<br />
1 egg<br />
1 Tablespoon baking powder<br />
1/2 teaspoon baking soda<br />
1 package all beef Lil Smokies<br />
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Preheat oven to 425 degrees. In a large bowl, combine together flour, cornmeal, salt and sugar. In a seperate bowl, whisk together buttermilk, milk and the egg. Stir in baking powder and baking soda. Add wet ingredients to dry, then mix in shortening until smooth. Spoon cornmeal batter into greased mini muffin tins about 3/4 of the way up. Cut each Lil Smoky in half and place 1/2 in the center of each tin. Place in preheated oven and bake for 10-12 minutes or until golden brown. Enjoy!<br />
<br />The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0tag:blogger.com,1999:blog-2397538492974245101.post-28952041176590727902013-11-14T08:54:00.000-05:002013-11-14T08:54:34.646-05:00the ultimate grilled caesar salad<div class="separator" style="clear: both; text-align: center;">
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So I may never buy Caesar dressing again. Ever. This was so amazingly good that I was kind of sad that I didn't make more. And I made a bunch. It's tangy and salty and zippy and bitey... and amazing! And by putting it on top of one of my favorite salads ever- gah! It was almost too much.<br />
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This is what you need to make the dressing... and don't be too leery about the anchovies! They are essential and you can't even tell that they are in there.<br />
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The Greek yogurt is awesome in this- it gives the dressing great viscosity and a tartness that sour cream can't replicated... but if you don't have Greek yogurt, you can always sub sour cream. After this has been pulsed smooth, start to drizzle in olive oil until it's the perfect consistency you are looking for.<br />
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Oh, yes. Perfect. This will change your life.<br />
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It makes a lot of dressing, but you'll be glad of that! Into the fridge it goes to chill down.<br />
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I like my Caesar salads to have corn in them. I actually like corn with almost all my meals and I will be very sad when corn season is over. Which, it almost is. Since this is the Ultimate Grilled Caesar Salad, the corn will be grilled to, so I just boil it for about 3 minutes to soften a bit.<br />
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The dressing has so much flavor that the chicken doesn't need anything but salt and pepper.<br />
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Same with the lettuce. Yes! The lettuce! I told you this was the ULTIMATE Grilled Caesar Salad, which means we are grilling the lettuce too. I got hooked on this when Ed and I lived in Pennsylvania. We just to go to Gettysburg all the time, and we often went to <a href="http://www.abcbrew.com/">Appalachian Brewing Company</a> that has an amazing Grilled Romaine Salad.<br />
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No need for oil, salt or pepper for the corn. Just right onto the grill. Let this cook with the chicken for about 10 minutes, turning to blacken on all sides.<br />
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Fun fact- grilled corn smells like popcorn. Kind of. I always make sure my corn and chicken is cooked, then I take it off the grill and add the lettuce.<br />
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The lettuce will literally take no time at all. About 30 seconds per side will be enough to warm it up and char some of the leaves.<br />
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Perfect! Not too blackened but it gives the lettuce more texture and some extra charred flavor. This is the ULTIMATE Grilled Caesar Salad, after all. All that's left is assembly and eating! My favorite part, personally.<br />
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<span style="font-size: large;">The Ultimate Grilled Casear Salad</span><br />
<span style="font-size: x-small;">Dressing adapted from <a href="http://www.foodnetwork.com/recipes/caesar-salad-dressing-recipe/index.html">Food Network</a>.</span><br />
1 head Romaine lettuce<br />
3 ears of corn, peeled and husked<br />
1/2 lb bonless, skinless chicken tenders<br />
2 cloves garlic, peeled<br />
4 Tablespoons Greek yogurt<br />
3 Tablespoons grated Parmesan cheese, plus more for garnish<br />
1 Tablespoons Dijon mustard<br />
2 teaspoons red wine vinegar<br />
4 anchovies, packed in oil<br />
1/2 lemon, juice<br />
Salt and pepper, to taste<br />
1/3 cup olive oil, plus more for drizzling<br />
<br />
In a food processor or blender, combine together garlic, Greek yogurt, Parmesan cheese, Dijon mustard, red wine vinegar, anchovies, lemon juice, salt and pepper. Pulse until smooth, and while still pulsing, drizzle in olive oil until desired consistency is reached. Pour into a resealable container, like a Mason jar and place in fridge to cool. Dressing can be store for up to 2 weeks in the fridge. To prepare the salad, first bring a large stock pot of water to a rolling boil. Boil corn in water for 3 minutes, then drain. Preheat grill or grill pan over medium heat. Season chicken with salt and pepper and place both chicken and corn on grill. Cook chicken until no longer pink, about 4 minutes on either side. Remove from grill and let rest for 5 minutes. Slice into strips. Grill corn until all sides are blackened and charred. Remove from grill and let rest for 2 minutes. Cut kernels from cob. Meanwhile, slice romaine head down the middle, lenthwise, and season inside with olive oil, salt and pepper. Place heads of lettuce directly onto grill surface and cook on either side for 30 seconds, or until some of the leaves are blackened. To assemble, lay whole romaine head intact on serving platter, topped with corn, chicken, additional Parmesan cheese and drizzle with chilled Caesar dressing. Enjoy!The Dog Momhttp://www.blogger.com/profile/17804437820587189006noreply@blogger.com0