tag:blogger.com,1999:blog-6022882572179576392024-03-18T21:22:12.775-07:00Midlo Mom's MusingsCooking, Family Stories and GardeningMidlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.comBlogger180125tag:blogger.com,1999:blog-602288257217957639.post-71067652208958321012018-03-08T12:00:00.000-08:002018-03-08T12:00:47.280-08:00Crab CakesI love crab cakes. And I like them the way God intended with very little filling, no added vegetables and just a little flavoring to enhance the crab. No need for peppers, onions, tarragon, celery etc. Let the crab shine through.<br />
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Get the very best crab you can find -- since we live in Central VA we are partial to Chesapeake Bay Blue Crabs -- and mix it up carefully to create restaurant quality deliciousness in your own kitchen. I made these the other night and I swear my husband -- who eats pretty good most days -- said it was one of the best things I ever made.<br />
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<tr><td class="tr-caption" style="text-align: center;">Crab Cakes, Green Beans Almondine, Fresh Salad with Lemon Vinaigrette<br />and a piece of garlic toast. Perfection! </td></tr>
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Crab Cakes<br />
serves 2<br />
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1/2 pound lump crab meat, picked over carefully to remove shell<br />
2 tsp. + 2 tsp. butter<br />
1 tsp. lemon juice<br />
1/3 cup panko bread crumbs<br />
1 egg<br />
pinch Kosher salt<br />
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Mix all ingredients carefully together in a bowl -- leaving aside 2 tsp. of the butter for frying the crab cakes. Stir gently so as not to break up the crab meat too much. Shape them into cakes. Heat a large non-stick frying pan over medium heat. When the pan gets hot, add the remaining 2 tsp. of butter and the crab cakes. Cook them for 5 minutes without moving them so they develop a crispy crust and then carefully turn them over and cook for another 5 minutes.<br />
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<tr><td class="tr-caption" style="text-align: center;">Crab Cakes</td></tr>
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Turn the heat down to low and cover the pan. Cook for another 2 minutes to ensure the egg is cooked all the way through. Serve with your choice of fresh lemon juice, cocktail sauce or a little more butter. These crab cakes come in at 6 points each if you are a Weight Watcher like me. You can reduce the points by lowering the amount of butter used, but it truly gives them a rich buttery flavor that is hard to duplicate.<br />
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<br />Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-35385318913404100592018-03-05T07:34:00.001-08:002018-03-05T07:34:12.727-08:00Adventures with The Two Ingredient Dough<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNBDjqNWnTKzfYgphSlqrtVa-vmeD7P7nMlHkJ9QETMTSuy97CxXa1dcSwZGU-pqK2HPmmicPm97LET039KwOkmXToVecJ60OV9Mn8wCUK_3dNwLef1JYIBxddZqbFcHH2UqeDNJMr3Q/s1600/pizza+slice.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNBDjqNWnTKzfYgphSlqrtVa-vmeD7P7nMlHkJ9QETMTSuy97CxXa1dcSwZGU-pqK2HPmmicPm97LET039KwOkmXToVecJ60OV9Mn8wCUK_3dNwLef1JYIBxddZqbFcHH2UqeDNJMr3Q/s200/pizza+slice.JPG" width="150" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjdQT1xdGWfyvlTbW8Qw4ZRxf-QopvR8oneKJfV-L_6d3pKVM-vgBx_ygzWP_0mDRBqqRzgW9nmX8G_8mf7LJl77xhIbl6tmWjAc-81a39JZMsxg20IsBZKtOZ3_rdzLeb9LMom-Odjw/s1600/bagles+cut.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjdQT1xdGWfyvlTbW8Qw4ZRxf-QopvR8oneKJfV-L_6d3pKVM-vgBx_ygzWP_0mDRBqqRzgW9nmX8G_8mf7LJl77xhIbl6tmWjAc-81a39JZMsxg20IsBZKtOZ3_rdzLeb9LMom-Odjw/s200/bagles+cut.JPG" width="150" /></a></div>
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Unless you've been living under a rock, or you are a social media hater, you've heard of the two ingredient dough. The lure of the dough is lower calories and no fat as well as it's versatility. I've seen folks make everything from bagels to rolls to pizza dough to doughnuts. Because I am addicted to pizza, that's what I started with.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pizza made at home with the 2 Ingredient Dough</td></tr>
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I made this on a recent Friday night and both the hubby and I agreed that it tasted great. Working with this dough takes a little getting used to. It was very stiff and pretty sticky on my first go round making it. This is kind of a long blog post, but I know that lots of people are intimidated when working with dough, so I want to be as helpful as I can. I hope this helps you!<br />
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<b><u><span style="font-size: large;">2 Ingredient Dough</span></u></b><br />
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<b><i><span style="font-size: large;">1 3/4 cup Self Rising Flour</span></i></b><br />
<b><i><span style="font-size: large;">1 Cup Plain Non Fat Greek Yogurt</span></i></b><br />
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Now what you do with it is up to you. Here is my experience with the dough. I learned a little and it got easier to work with as I did. I hope this helps you have a better first experience with it than I did. </div>
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Because all I had on hand was a generic Greek yogurt, I drained mine in a sieve lined with a coffee filter to remove the excess liquid. If you have a high quality name brand you may be able to skip this step. I mixed the dough in a bowl, using a little more than 1 2/3 cups of the flour and saving the rest to work into the dough while kneading it. As I said it's a little stiff and a little sticky. Here's how mine looked during prep.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2AkGoSAkDZ5sLXiMHRfHcaFH4blaGjNTrIiN9IOlEDh6HEhLO0g8x-8zo9ab2C0sajN7M-Gky9pyAvJeaLkrKhHrsXG8JPzrbOG6Jcd6FRRaQYV9eQgmwQ7ktJ01J_BKOxpZyjuoVkYw/s1600/pizza+prep+dough.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2AkGoSAkDZ5sLXiMHRfHcaFH4blaGjNTrIiN9IOlEDh6HEhLO0g8x-8zo9ab2C0sajN7M-Gky9pyAvJeaLkrKhHrsXG8JPzrbOG6Jcd6FRRaQYV9eQgmwQ7ktJ01J_BKOxpZyjuoVkYw/s200/pizza+prep+dough.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The crumbly, pre-kneaded dough. </td></tr>
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After mixing the dough in a bowl, I turned it out onto a well floured mat, using the remaining flour in the measuring cup. I kneaded it about 20 times, until it pulled together in a cohesive lump of dough and most of the rest of the flour was incorporated. I think now that I kneaded it a bit too much. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlsi71b_hcOrhD0w564ufkzhIvB_5JcB8YT30gsHnnz7DrglL7UVkE1QDIZHwV2UqmYtwoJk3Tgesm1pYQ8n_wye-qqALj9AkydJ0SIm99hEVXCo8dfgJ6K7t-7fO4ARrhGs_AUGPEWU/s1600/pizza+prep+dough+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlsi71b_hcOrhD0w564ufkzhIvB_5JcB8YT30gsHnnz7DrglL7UVkE1QDIZHwV2UqmYtwoJk3Tgesm1pYQ8n_wye-qqALj9AkydJ0SIm99hEVXCo8dfgJ6K7t-7fO4ARrhGs_AUGPEWU/s200/pizza+prep+dough+2.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After kneading, very stiff. Let it rest before trying to stretch it. </td></tr>
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<span style="text-align: center;">Be sure to spray the pan of your choice very well with a non-stick cooking spray or wipe well with olive oil. After resting a few minutes, I was able to spread the dough to about 10 inches round. I added my own pizza sauce.</span><br />
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<span style="text-align: center;"><b><i><u><span style="font-size: large;">My Pizza Sauce</span></u></i></b></span><br />
<span style="text-align: center;"><b>makes 2 pizzas</b></span><br />
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<span style="text-align: center;"><b><u>1 tsp. olive oil</u></b></span><br />
<span style="text-align: center;"><b><u>1 tsp. finely minced garlic</u></b></span><br />
<span style="text-align: center;"><b><u>2 tsp. finely minced onions</u></b></span><br />
<span style="text-align: center;"><b><u>1 cup canned tomato sauce</u></b></span><br />
<span style="text-align: center;"><b><u>a pinch of Kosher Salt</u></b></span><br />
<span style="text-align: center;"><b><u>a pinch of dried red pepper</u></b></span><br />
<span style="text-align: center;"><b><u>1 tsp. dried oregano</u></b></span><br />
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In a small sauce pan, soften the garlic and onion over low to medium heat. Add the tomato sauce, turn up the heat and bring it to a bubble then add all the remaining ingredients. Lower the heat and let cook gently for about 5 minutes, stirring often.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeF9iXn-89hOaKiwnxTG05uplpndZw23juUrICOuOVeDtMgcY9jj_WH2tqnJJH5yOrXeJDBlrAnISplZGm3hgjp8iCuQs_2ZNFQksZe7FVzkHuCeCDD0mAWBzSQIfaCNxhvZeR9jnyko/s1600/pizza+prep+pan.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeF9iXn-89hOaKiwnxTG05uplpndZw23juUrICOuOVeDtMgcY9jj_WH2tqnJJH5yOrXeJDBlrAnISplZGm3hgjp8iCuQs_2ZNFQksZe7FVzkHuCeCDD0mAWBzSQIfaCNxhvZeR9jnyko/s200/pizza+prep+pan.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pizza prepped with sauce, don't over do the sauce. Ready for the toppings. Since I don't use a ton of cheese, I always add that first and put the other topping on top of the cheese. </td></tr>
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<span style="text-align: center;">Next add one cup of your choice of cheese. I used part skim mozzarella. Top with your favorite toppings. Mine has banana peppers, roasted red peppers, turkey pepperoni, onion, mushrooms and black olives. Bake at 400 for about 20 -25 minutes. You may need to turn down the heat to 375 and let it bake a few more minutes until the dough is done in the center. You don't want to burn the crust. Lastly I added 1 T. of shredded Parmesan cheese. </span><br />
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<span style="font-size: large; text-align: center;"><b><i>Next Up, Bagels! </i></b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2snyRYO8b9zBZ2yDsMoSbfc5CsiLEMQxcXlC00jdYEIq7c76SIS3SU6ZN8O6TRy5sT5H1A_cIWFmqaYkAdASl6lTiCL3z__7U2Ep8SOSj0BT5IT-zX64RJfQKFLaet_gGg_JquR4lqcs/s1600/bagels+baked.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2snyRYO8b9zBZ2yDsMoSbfc5CsiLEMQxcXlC00jdYEIq7c76SIS3SU6ZN8O6TRy5sT5H1A_cIWFmqaYkAdASl6lTiCL3z__7U2Ep8SOSj0BT5IT-zX64RJfQKFLaet_gGg_JquR4lqcs/s200/bagels+baked.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot out of the oven, Onion Bagels made with the 2 Ingredient Dough</td></tr>
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<span style="text-align: center;">After my experience with the stiff dough while making the pizza, I decided to begin with 1 1/2 cup self rising flour and 1 cup of plain non fat Greek Yogurt. I used the rest of the flour to dust the surface I used to shape the bagels. This time the dough was MUCH easier to work with, so from here on out, that is absolutely the way I will be making it. I added 2 tsp. granulated dried onion to the dough since I was making onion bagels. I shaped the dough into a round, divided it in half and then divided each half into 3 pieces. I rolled each piece into a 3 -4" rope and then shaped the rope into a circle. This is what I ended up with:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg106578X0qBErbgD0vT8yaneiCrHTuRoRhKe4xYyOZ-Rno6L1G-X1di6zRxqQy_7AFMjewwR-miWLlfyuI_akWkRnbYwOSrfIXfA4qVEu0SCsudv5xPBdyBNhFCoSNhuglPHRvyTLW9Kk/s1600/bagels+prep.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1201" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg106578X0qBErbgD0vT8yaneiCrHTuRoRhKe4xYyOZ-Rno6L1G-X1di6zRxqQy_7AFMjewwR-miWLlfyuI_akWkRnbYwOSrfIXfA4qVEu0SCsudv5xPBdyBNhFCoSNhuglPHRvyTLW9Kk/s200/bagels+prep.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bagels ready for the oven.<br /><br /><br /><div style="text-align: left;">
<span style="font-family: inherit; font-size: small;">Preheat the oven to 350 degrees. If you are topping your bagels brush them with an egg wash -- 1 egg whisked with 1 T. of water -- using a small pastry brush. I topped mine with a mixture I made from toasted sesame seeds, poppy seeds and the same dried onions I put into the dough, along with a pinch of kosher salt and garlic powder. Bake them for 30 -35 minutes and then run them under the broiler, if desired, for a browner and crustier top. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiob0j_Jm-q39c3H5c98XeXQlVWV3eEZVJ62UWgSQ9yBISrnFQuE9mD3Cq71MLs-VwWzG3sN9NCYH9gy5ujonf8G-0nS6wuN6w4XNJcizbpndv1oAkOpa5ZzCiPwTHZ9geyGun5Cly0S6o/s1600/bagels+prep+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiob0j_Jm-q39c3H5c98XeXQlVWV3eEZVJ62UWgSQ9yBISrnFQuE9mD3Cq71MLs-VwWzG3sN9NCYH9gy5ujonf8G-0nS6wuN6w4XNJcizbpndv1oAkOpa5ZzCiPwTHZ9geyGun5Cly0S6o/s200/bagels+prep+2.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven! </td></tr>
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<span style="text-align: center;">Aren't they cute? And they smelled so good while baking, like a fancy bakery you'd walk by in a big city. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfaQyfNWFWTX4V4cOGfz7AR2-k-dSh4jIinD_V2soMrNyUDjFoGL0irLUISZWrtwvv08JoQ4AUpkbWFPMDCKVpSYCZb_B8VkDPUXlL-JAmIR3ob8J5hcPzc8oZU-Av-dfESUTUpfroi4/s1600/bagels.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfaQyfNWFWTX4V4cOGfz7AR2-k-dSh4jIinD_V2soMrNyUDjFoGL0irLUISZWrtwvv08JoQ4AUpkbWFPMDCKVpSYCZb_B8VkDPUXlL-JAmIR3ob8J5hcPzc8oZU-Av-dfESUTUpfroi4/s200/bagels.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from the oven,<br />Onion Bagels! </td></tr>
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<span style="font-size: large; text-align: center;">Here they are -all done and ready to eat. I like mine split and toasted with a little light cream cheese and glass of V8. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Breakfast is served! </td></tr>
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Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com3tag:blogger.com,1999:blog-602288257217957639.post-16794221053115871622018-02-17T12:17:00.000-08:002018-02-17T12:17:38.349-08:00White Bean Chicken Chili - Freestyle!It's easy to make, it's delicious and it's ZERO points. Dump everything but the beans into a slow cooker and do what you need to do. 4 or 5 hours later, remove the chicken and shred it, and return to the pot along with the beans and one hour later dinner is ready... and lunch the next day and the next and the next....and that makes for easy meal planning.<br />
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To serve I like to add 2 crushed tortilla chips on top, a Tablespoon of low fat shredded cheddar, 2 black olives, a wedge of lime, a little cilantro and a big dollop of plain non-fat Greek yogurt. That makes my big bowl of chili 2 Freestyle Weight Watchers points. You do it the way you like it! Avocado would be good, if you've got the points or some pickled jalapenos if you want it spicier.<br />
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Feel free to add a can of your favorite corn to the slow cooker if you like -- we just don't care for corn in chili.<br />
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And believe me when I say, it's hard to take a good picture of this chili, it's just not that pretty! This is the best I could do:<br />
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<tr><td class="tr-caption" style="text-align: center;">Zero Point White Bean Chicken Chili -<br />All Gussied Up for the photo op! </td></tr>
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<b><span style="font-size: large;">Remember that zero points doesn't mean zero calories, but this is a pretty healthy chili! Just don't over do it -- as in all things, moderation is the key. I'd say a portion is a cup to a cup and a half.</span></b><br />
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<b><i><u><span style="font-size: large;">White Bean Chicken Chili</span></u></i></b><br />
<b><i>Serves 8</i></b><br />
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<b>4 large boneless skinless chicken breasts (about 2 pounds, give or take)</b><br />
<b>1+ box Low Sodium Chicken Broth (I used Imagine Organic Free Range)</b><br />
<b>4 cans Progresso White Kidney Cannellini beans </b><br />
<b>2 cans Old El Paso Chopped Mild Green Chilies</b><br />
<b>1 large jalapeno pepper, diced (leave in the seeds for more spice, I did0</b><br />
<b>1 T. minced garlic</b><br />
<b>1 large yellow onion, chopped</b><br />
<b>1 T. chili powder</b><br />
<b>2 tsp. cumin</b><br />
<b>1 T. dried oregano</b><br />
<b>1 tsp. coriander</b><br />
<b>2 tsp. Kosher Salt</b><br />
<b>1 T. white vinegar</b><br />
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Drain 3 cans of the beans and rinse them. Place the 4th can in the blender with it's liquid and puree until smooth.<br />
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Put all ingredients <u>except beans</u> into your slow cooker. Cook on high 4 to 6 hours until the chicken is starting to fall apart. Remove the chicken and shred it and put it back into the pot with the beans along with any accumulated drippings from it. You may need to add a little more chicken broth if it's too thick for your preference. Taste the chili for seasoning at this point. You can add more spice or salt to your liking.<br />
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Cook another hour or 2. Serve with your choice of toppings, just be sure to count the points if you are a Weight Watcher, like me!<br />
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<tr><td class="tr-caption" style="text-align: center;">Bare Naked White Bean Chicken Chili = 0 Points</td></tr>
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<br />Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-62129201590489432112018-01-27T11:05:00.002-08:002018-01-30T07:05:24.128-08:00Freestyle Turkey Chili Here's how to do some delicious FREESTYLE turkey chili. Whether you are watching your weight or not, this is one delicious chili. We like things a little spicy, so I used a variety of hotter style chili powders, but if you don't care for spicy, use mild chili powder and omit the chipotle in adobo from the recipe. (Chipotle en Adobo is a canned food product of dried and smoked jalapeno chilies in a smoky, tomato sauce. Great pantry staple.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQbh-ZrVzpPFGO0yD33MIOrI1Jtviwa1Cgihq3DNl5U0Z0lwOtKg8XdEaAlEImfeN-yAinJSOvtW1XwUCDqwfLToi9EChLZq0_Q4_Z3C0B6WEw9VveunBCx4yiVRTZkzauxus9dl7iLQ/s1600/chili+bowl.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQbh-ZrVzpPFGO0yD33MIOrI1Jtviwa1Cgihq3DNl5U0Z0lwOtKg8XdEaAlEImfeN-yAinJSOvtW1XwUCDqwfLToi9EChLZq0_Q4_Z3C0B6WEw9VveunBCx4yiVRTZkzauxus9dl7iLQ/s320/chili+bowl.JPG" width="320" /></a></div>
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So here it is ONE POINT Freestyle Turkey Chili!<br />
<span style="font-size: large;"><u><br /></u></span>
<b><i><span style="font-size: large;"><u><br /></u></span></i></b>
<b><i><span style="font-size: large;"><u>Freestyle Turkey Chili</u></span></i></b><br />
<b><i>serves 8</i></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIGNVHctknf04DsQufyrs11hEb4nFW3wA8Y_lAP3LmpDBYUcOW28f0bhcRw_1RVxrxWWKOhgeRfO0hKMSHFKwWk75m_yM51MnWDncRr8U6bv5gApLFpxEIxrFJ3mGazeFMzOjlyMvU-k/s1600/chili+meat.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIGNVHctknf04DsQufyrs11hEb4nFW3wA8Y_lAP3LmpDBYUcOW28f0bhcRw_1RVxrxWWKOhgeRfO0hKMSHFKwWk75m_yM51MnWDncRr8U6bv5gApLFpxEIxrFJ3mGazeFMzOjlyMvU-k/s200/chili+meat.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Extra Lean! </td></tr>
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<b>1 lb. Jenni O Extra Lean Ground Turkey</b><br />
<b>1 link Al Fresco Chicken Sausage with Jalpenos and Red Peppers</b><br />
<b>1 tsp. olive oil</b><br />
<b>1 can original Rotel Diced Tomatoes & Green Chilies</b><br />
<b>3 cans Diced Tomatoes (15 oz.)</b><br />
<b>1 can tomato sauce (15 oz.)</b><br />
<b>2 T. tomato paste</b><br />
<b>1/2 cup chopped green pepper</b><br />
<b>1 large yellow onion, chopped</b><br />
<b>2 T. minced garlic</b><br />
<b>1 T. Chilpotle en Adobo from a can**(chopped up)</b><br />
<b>3 T. chili powder, divided use</b><br />
<b>2 tsp. ground cumin</b><br />
<b>1/2 tsp. ground coriander</b><br />
<b>1 T. apple cider vinegar</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-vHvuCy6b45v0sO3M4MV6LX9KGmI0PlyzmW1oAEgpYS7C38ES3IAgBmBNYlxeYFDKDWZBIg6y0wNT0X35hGffu83RwhO1IBkftYTH9wUkXTOQHuMEUoXkCiCnPiSJqYS2pjmewieRPo/s1600/chili+powder.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><b><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-vHvuCy6b45v0sO3M4MV6LX9KGmI0PlyzmW1oAEgpYS7C38ES3IAgBmBNYlxeYFDKDWZBIg6y0wNT0X35hGffu83RwhO1IBkftYTH9wUkXTOQHuMEUoXkCiCnPiSJqYS2pjmewieRPo/s200/chili+powder.JPG" width="150" /></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>3 spicy chili powders I like</b></td></tr>
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<b>1 small can chopped green chilies (mild)</b><br />
<b>Cooking spray, such as PAM</b><br />
<b>3 cans kidney beans --I used 2 dark red and 1 light red </b><br />
<b>Kosher Salt</b><br />
<b>Black Pepper</b><br />
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Heat a deep non-stick pot over medium heat. Spray with cooking spray. Slice the chicken sausage thinly and cut each circle in half. Cook the sausage until lightly brown on the edges. Remove and set aside. Add 1 tsp. olive oil to the pot and brown the turkey, breaking it up as you do.<br />
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Add the onions and green pepper to the skillet along with one T. of the chili powder and 1 tsp. cumin. Cook about 5 minutes until veggies begin to soften then add the garlic.<br />
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<tr><td class="tr-caption" style="text-align: center;">Chili Prep</td></tr>
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Cook a few more minutes until you start to smell the garlic and then add the tomatoes, tomato sauce, canned chilies, vinegar, chipotle en adobo and the rest of the spices. Season with 2 tsp. Kosher salt and 1 tsp. fresh ground black pepper. Bring the mixture to a boil, turn it down low, cover and let simmer for 30 - 45 minutes.<br />
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While the chili is cooking, drain the beans and rinse them. Shake out all the water in a colander. After about 40 minutes, add the beans, chicken sausage and the tomato paste into the chili. Bring the chili to a boil, lower the heat and cover. Let the chili cook 30 - 45 minutes to allow all the flavors to come together and to cook the beans.<br />
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I like to serve it with a few crushed tortilla chips, 1 T. low fat Mexican Blend Cheese and a dollop of non-fat plain Greek yogurt. If you do also, be sure to count the extra points <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSesG-J1QJZi6wKo0DUdkJEOF7DQCrCspzKpICCo42wekGP4BtTNWqp7n6UJtu9fMWM_OL6VpgHGLNSZfNEI3Bu2fnC8s2V9ons26JvmeeJbQ8ChW76KmM2FtNftUnB9b575slZfiOcpk/s1600/chili+fixin%2527s.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSesG-J1QJZi6wKo0DUdkJEOF7DQCrCspzKpICCo42wekGP4BtTNWqp7n6UJtu9fMWM_OL6VpgHGLNSZfNEI3Bu2fnC8s2V9ons26JvmeeJbQ8ChW76KmM2FtNftUnB9b575slZfiOcpk/s320/chili+fixin%2527s.JPG" width="320" /></a><br />
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This chili freezes well and will keep several days in the refrigerator. It also makes a GREAT Taco salad --Put a ladle full over a plate of mixed greens and top with a few crushed chips, a little plain Greek yogurt and some additional salsa and a few black olives, YUMMY! I have already had that for lunch and I highly recommend it!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7aupxZVAoX7sPzds-0GNNLVXCkIX_AvuQ5cySU5Fot5gZ5GL7_MmZh2s1AFm2JLsrIubqvCMvkyHJUcn8znH6IsUBAtn9ZnmKAGbvTCVxlpzSnCC9NviOZzHmaDsiBDg4stZszQlw4I0/s1600/chili+taco+salad.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7aupxZVAoX7sPzds-0GNNLVXCkIX_AvuQ5cySU5Fot5gZ5GL7_MmZh2s1AFm2JLsrIubqvCMvkyHJUcn8znH6IsUBAtn9ZnmKAGbvTCVxlpzSnCC9NviOZzHmaDsiBDg4stZszQlw4I0/s320/chili+taco+salad.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taco Salad for lunch? YES PLEASE!! </td></tr>
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**You can freeze the leftover Chipotle en Adobo from the can. It will keep a long time if you seal it up well in a freezer bag.Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com1tag:blogger.com,1999:blog-602288257217957639.post-68827983379662212162017-11-10T13:03:00.001-08:002017-11-10T13:03:20.510-08:00Healthy Lasagna Roll Ups<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4qKg-GyKDCet5-c_3AY6jq-K5NBC_m2QM19lcgyV5VGscUj-DpDD9VprTUxDZYdoYOdXl90m3M3Tw3mqjzsPAY7m7Rv51584pxRlG-oTeFbzZ4Xk5LDLEQNpgTJHSccNWdjaljneLoA/s1600/lasagna+baked.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4qKg-GyKDCet5-c_3AY6jq-K5NBC_m2QM19lcgyV5VGscUj-DpDD9VprTUxDZYdoYOdXl90m3M3Tw3mqjzsPAY7m7Rv51584pxRlG-oTeFbzZ4Xk5LDLEQNpgTJHSccNWdjaljneLoA/s400/lasagna+baked.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Healthy Lasagna Roll Ups, only 7 WW Smart Points per roll! </td></tr>
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The name says it all: HEALTHY Lasagna Roll Ups. Like the enchilada bake I blogged about recently (see <a href="http://midlomomsmusings.blogspot.com/2017/11/chicken-enchilada-bake.html">HERE</a> ) I had to figure out a way to eat lasagna and stay on track. My health and weight have been my number one priority for over a year now, and honestly, how many boneless, skinless chicken breasts can you eat, no matter how many different ways your prepare them?<br />
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These roll ups can be a little tricky to assemble, so I've included lots of photos to make it as easy as I can for you. They come in at only 7 Smart Points per roll, if you are a Weight Watcher like I am. Even if you are not, these things are TASTY! No need for the delicious full fat version (Here's <a href="http://midlomomsmusings.blogspot.com/search?q=lasagna">mine</a>) especially if it's not a special occasion, And while these are a little bit labor intensive, you could easily make them early in the day, or even the day before and bake them off right before dinner. I am sure you could even double wrap them -- first in plastic wrap and then in foil-- and freeze them for a week or two and they would be great.<br />
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I see more roll ups in my future, I am already envisioning a spinach and mushroom filled one with a creamy sauce on top -- maybe a little chicken sausage added in? I'd LOVE to hear your ideas, so leave me a comment, if you have one!<br />
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This would make a super dish for a crowd -- automatic portion control -- and I promise that your family will love it -- at least my boys would have when they were younger.<br />
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Try this, I promise you won't be disappointed.<br />
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<b><i><u><span style="font-size: large;">Lasagna Roll Ups</span></u></i></b><br />
<b>Makes 8 rolls</b><br />
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<b>8 dry lasagna noodles</b><br />
<b>1 1/2 cup + aprrox. 2 Tablespoons marinara sauce with meat **see cooks note</b><br />
<b>1/2 cup part skim ricotta cheese</b><br />
<b>1/4 cup Kraft Parmesan (yes, in the green can)</b><br />
<b>1/4 cup Parmigiana Reggiano cheese (splurge for a little of the good stuff)</b><br />
<b>1/4 cup original Egg Beaters</b><br />
<b>1/2 cup shredded part skim Mozzarella cheese, divided use</b><br />
<b>pinch of garlic powder</b><br />
<b>1/2 tsp. dried oregano</b><br />
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In a large pot of boiling water, cook the lasagna noodles until they are just done, using the cooking time at the lower end of what the package recommends. You want them to be al dente or to the tooth, with a little bite still remaining. Drain them and rinse briefly with cold water so they don't stick together and they are cool enough to handle.<br />
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While the noodles are cooking, in a medium mixing bowl, mix together the ricotta cheese, Egg Beaters, Kraft Parmesan and the oregano and garlic powder.<br />
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Preheat oven to 375 degrees.<br />
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Spray an 11" X 9" baking dish with non-stick cooking spray. Spread 1/4 cup of the marinara sauce on the bottom of the dish. I had to add 2 Tablespoons of water to it -- my sauce is thick - so that the bottom of the dish is lightly coated with sauce.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDLNZgioZh4z06t9tveqsS8hEjh7RJgpORn839kRkSz80kvwx0P1ILHdjJosB8OGd8-t2YQT8-E2YHx4cW3xnQKolzKZowdouBO45Mf7OMsBWouw_gqjf8TQoLZTtCueFy_WvOlyoa2o/s1600/lasagna+pan+prep.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDLNZgioZh4z06t9tveqsS8hEjh7RJgpORn839kRkSz80kvwx0P1ILHdjJosB8OGd8-t2YQT8-E2YHx4cW3xnQKolzKZowdouBO45Mf7OMsBWouw_gqjf8TQoLZTtCueFy_WvOlyoa2o/s200/lasagna+pan+prep.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepared Baking Dish</td></tr>
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On a clean surface, lay out the noodles on a clean work surface. I used my cutting board, doing 3 noodles at a time. Place about 1 T. of the ricotta mixture at the top of the noodle, and using a spoon spread it down the length of the noodle, about 3/4 of the way --almost but not quite to the end--as shown:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jYXrDBqDUxveMUvlPr7mXbaU_Wt1u4oBHx0Q3JgU6-ToSuIcfDEW8VoCGWOs5yoIDO-ZYOY3YoIS1IYtiaJ4QOlR3JcC7LrCllVPTBC8zSbxsf7GLC5v8Cx4XSEOLElcJVsB5CKV5aQ/s1600/lasagna+pre+oven+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jYXrDBqDUxveMUvlPr7mXbaU_Wt1u4oBHx0Q3JgU6-ToSuIcfDEW8VoCGWOs5yoIDO-ZYOY3YoIS1IYtiaJ4QOlR3JcC7LrCllVPTBC8zSbxsf7GLC5v8Cx4XSEOLElcJVsB5CKV5aQ/s320/lasagna+pre+oven+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Noodles spread with ricotta mixture</td></tr>
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Place about 1 tablespoon of marinara on top of the cheese and spread it carefully about 2/3 of the way down the top of the cheese.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLzV8k31RZy0Y47uw8ed098QTTta1wMbcqKbleAC6LL66WnmsByaUrn4MbVm-bsImb7dfg1NPJvDnoaqQN1T0OmffWQGBVmmYUtoc_RQPLf9Chc4t4InWPcvY9IkK_Ja0senQ8930mtc/s1600/lasagna+pre+oven+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLzV8k31RZy0Y47uw8ed098QTTta1wMbcqKbleAC6LL66WnmsByaUrn4MbVm-bsImb7dfg1NPJvDnoaqQN1T0OmffWQGBVmmYUtoc_RQPLf9Chc4t4InWPcvY9IkK_Ja0senQ8930mtc/s320/lasagna+pre+oven+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marinara spread over the ricotta, about 2/3 of the way down.</td></tr>
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On top of that, add 1 tsp.+ or - of the shredded mozzarella on the marinara. Keep it mostly toward the top half of the noodle, like this:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZSoQlW7NqlXubgm0N_lH-nZYlRzHOlEfi98-c72vZ29b9Z59vLx6LaNgF4paPtm-e6t_dXXmaclK8OaDGhhSdP6kuNu5JADmdpfC_t-Exu7KrrlQa40d-3jSqMfN3S1F-Y1uzDVfk0Y/s1600/lasagna+pre+oven+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZSoQlW7NqlXubgm0N_lH-nZYlRzHOlEfi98-c72vZ29b9Z59vLx6LaNgF4paPtm-e6t_dXXmaclK8OaDGhhSdP6kuNu5JADmdpfC_t-Exu7KrrlQa40d-3jSqMfN3S1F-Y1uzDVfk0Y/s320/lasagna+pre+oven+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mozzarella over the sauce. </td></tr>
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Roll the noodles up, starting with the heavy end, and place them seam side down in your prepared baking dish. Don't roll them too tightly, you don't want to lose the any of the filling by squeezing it out the sides!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQmlbARAag0KWbIMAVM5K5ddxwhGMxJm59DP2p9VTx2Z2M0WpJD7Etzm2XOh4PxkwnD4PKlJCCkb2VyoiuthKVLo5SXKbE1JTxXjSOFZTQfueXKgPtNk7yvA3ZPBMvo4l1m0TFOZuT34/s1600/lasagna+preppped.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQmlbARAag0KWbIMAVM5K5ddxwhGMxJm59DP2p9VTx2Z2M0WpJD7Etzm2XOh4PxkwnD4PKlJCCkb2VyoiuthKVLo5SXKbE1JTxXjSOFZTQfueXKgPtNk7yvA3ZPBMvo4l1m0TFOZuT34/s320/lasagna+preppped.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All rolled up and almost ready for the oven! </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZJjUZIsZ9_K205aPTijo8SM8-baCWT6iuf_P4KgsQoSZz9OXjZaF-iz0x9YzpBOJU33m3jS4hbBxl5mMQaqcDpAtoBU8LDutfmnQ0pAkTqRunzMFzLs-huWGs-psTWi7jZxqPAYm9wk/s1600/lasagna+ready+for+oven.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZJjUZIsZ9_K205aPTijo8SM8-baCWT6iuf_P4KgsQoSZz9OXjZaF-iz0x9YzpBOJU33m3jS4hbBxl5mMQaqcDpAtoBU8LDutfmnQ0pAkTqRunzMFzLs-huWGs-psTWi7jZxqPAYm9wk/s320/lasagna+ready+for+oven.JPG" width="320" /></a><br />
Drizzle the remaining marinara sauce over the rolls and spread it gently with a spoon so the rolls are mostly covered. Sprinkle the top with half of the Parmigiana Reggiano. Add 1 T. of water to each of the long sides of the baking dish, not on top of the rolls. This will help keep the dish from drying out. Mix remaining Parm and Mozzarella together and set aside in the refrigerator to use at the end of the cooking process.<br />
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Cover the baking dish tightly with foil (or a top if your baking dish has one). Bake the roll ups for 30 minutes until they are hot and bubbly. Remove dish from the oven and sprinkle on the remaining cheese mixture. Return to oven for 5-8 minutes until the cheese melts. Let cool for 10 minutes before serving so the dish can come together.<br />
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<b>Enjoy!</b> </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nVuVuBPVHN0c8PYu4h-1vnQEHjJ1Bv0vLZh5YrDqRYtrmWlXuBUHyxfyhF9BtjEoSebxAub-W2V1m5ccgQPSMF1HGbGJ0SgeZfVZOyv3JOz2OBUs-kCkPDMkBNuKONM4ziIS7Cjo9WI/s1600/lasagna+baked.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nVuVuBPVHN0c8PYu4h-1vnQEHjJ1Bv0vLZh5YrDqRYtrmWlXuBUHyxfyhF9BtjEoSebxAub-W2V1m5ccgQPSMF1HGbGJ0SgeZfVZOyv3JOz2OBUs-kCkPDMkBNuKONM4ziIS7Cjo9WI/s400/lasagna+baked.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lasagna Roll Ups -- Ready to EAT! YUM! </td></tr>
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** I used my own homemade Meat Sauce, made with 93% lean ground meat. I used the guideline in the WW app, and the 1 1/2 cups came out at 19 points total. You may have to add more points or be able to lessen the point total by using another sauce or omitting the meat. Just be sure to check your points. I added 2 Tablespoons of water to the sauce at the end when I drizzled the remaining sauce on top of the prepared roll ups because my sauce is very thick.<br />
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Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com1tag:blogger.com,1999:blog-602288257217957639.post-60912764424220925792017-11-01T11:19:00.000-07:002017-11-01T11:19:57.746-07:00Chicken Enchilada BakeI absolutely love enchiladas. Gooey, cheesy enchiladas are among my favorite foods. In fact I've been known to judge a restaurant by their enchiladas alone. Very few meet my standards, as I learned from one of the best. I had a friend in school who had just finished a 3 year posting in California. I'm an army brat and so most of my friends growing up were children of service men also (we tend to stick together). While in California, they had a beloved Mexican housekeeper who taught my friends mom to cook authentically. The mom was a great cook anyway and took to Mexican food like a champ. And she was nice enough to teach me, even though I was only 13. A kind and patient woman, for sure!<br />
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I've evolved quite a bit as a cook and my weight had certainly begun to show it (sigh). Starting in January of 2016 I embarked on a healthy life plan which includes a Weight Watchers Membership as well as one to a local gym. BUT... giving up enchiladas! YIKES! SO, I came up with this recipe. It's not authentic, but it is certainly tasty and satisfies my enchilada craving while keeping me on program!<br />
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I looked at lots of different enchilada type bakes and dishes on the internet but none were exactly what I was looking for. One came very close. Check out the recipe that inspired me <a href="https://drizzlemeskinny.com/?s=Chicken+Enchilada+Bubble+up">HERE</a> -- and thanks for the inspiration, Drizzle Me Skinny!<br />
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I promise, this is YUMMY! And don't discount the canned enchilada sauce -- I've made sauce from scratch several times -- and my family could not tell the difference.<br />
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This is easy enough to make on a week night, minimum prep time, and it uses lots of convenience items. It also reheats beautifully in the microwave. Hooray for leftovers!<br />
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<b><i><u><span style="font-size: large;">Chicken Enchilada Bake</span></u></i></b><br />
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<b>Makes 6 servings at 8 Weight Watchers Smart Points Each</b><br />
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<b><span style="font-size: large;">10 corn tortillas, cut into 6 wedges each (I used La Banderita, but be sure to double check the points if you use a different brand)</span></b><br />
<b><span style="font-size: large;">1 1/2 cups cubed chicken breast meat (I used rotisserie)</span></b><br />
<b><span style="font-size: large;">1 can Old El Paso Red Enchilada Sauce</span></b><br />
<b><span style="font-size: large;">1/2 cup diced yellow onion</span></b><br />
<b><span style="font-size: large;">1/3 cup diced green or red peppers</span></b><br />
<b><span style="font-size: large;">1 small can Old El Paso chopped green chilies</span></b><br />
<b><span style="font-size: large;">1 cup chopped fresh tomatoes (grape or cherry tomatoes are fine)</span></b><br />
<b><span style="font-size: large;">1 1/2 cups Kraft Reduced Fat 4 Cheese Shredded Mexican Blend (divided use)</span></b><br />
<b><span style="font-size: large;">6 crushed yellow corn tortilla chips</span></b><br />
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<b>Shredded lettuce, non-fat plain Greek yogurt, salsa, avocados, black olives and pickled jalapenos for serving if desired. </b><br />
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<b>Preheat oven to 350 degrees. Spray a 11" X 7" baking dish with non-stick cooking spray. In the bottom of the baking dish, add about 1/3 of the can of sauce to the bottom and spread it around as evenly as you can. Place 1/2 of the tortilla wedges in an even layer on top of the sauce. Mix the chicken, onions and peppers together along with a few tablespoons of the enchilada sauce. Spread the chicken mixture evenly over the tortillas and sprinkle with the chopped tomatoes, Top that layer with 1/2 cup of the cheese. Place the other half of the tortillas on top of the cheese and top with the remaining enchilada sauce and 1/2 cup of the cheese. </b><br />
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<b>Cover the casserole with foil (or a top if your casserole has one) and bake for 45 minutes. Carefully remove the foil from the hot dish and scatter the 6 crushed tortilla chips on top along with the remaining 1/2 cup of cheese. Bake for 10 more minutes, uncovered, until the cheese is melted. Let sit 5 minutes before cutting. </b><br />
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<b>Cut into 6 even pieces and top your piece as you like. I put lettuce, salsa, another crushed tortilla chip and 2 black olives on mine, along with 2 tablespoons of plain Greek yogurt. Use whatever you like but make sure to track any additional points. </b><br />
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<tr><td class="tr-caption" style="text-align: center;">Chicken Enchilada Bake, hot from the oven, with 2 pieces removed so you can see the inside.<br /></td></tr>
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<b><br /></b>Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-61339413183869287222017-10-23T15:48:00.000-07:002017-10-23T15:48:03.278-07:00Gingery Lemon Drop MartiniMy life has been hectic lately, but in a good way. While I continue my quest to attain and maintain a healthy weight, lots of good things have been happening. I now have one beautiful new daughter-in-law and another one soon to come! After years of me and the boys, it's nice to have girls around.<br />
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In honor of the recently engaged couple, I created this drink to celebrate! I have blogged a lemon drop before, but the ginger gives this one a huge boost in flavor. (See my original <a href="https://midlomomsmusings.blogspot.com/search?q=lemon+drop">HERE</a> ) This drink was inspired by one I had at The Daily in Carytown, a place I highly recommend and love to visit. Don't miss the crab stack if it's on the menu when you go!<br />
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I hope you like it as much as the girls and I do! But be forewarned, while this tastes like the most delicious adult lemonade ever, they are almost pure alcohol.<br />
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<b><i><u><span style="font-size: large;">Gingery Lemon Drop Martinis</span></u></i></b><br />
<b>Makes 2</b><br />
<b>(chill your martini glass -- makes a nice difference!)</b><br />
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<b>2 oz. good vodka (I used Smirnoff)</b><br />
<b>2 oz. Stoli Citron vodka</b><br />
<b>2 oz Lemoncello</b><br />
<b>1 oz. ginger simple syrup (I used the ginger Keep It Simple Syrup brand)</b><br />
<b>1 oz. fresh squeezed lemon juice</b><br />
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<b>Crushed ginger candy and sugar mixed together to rim the glass.<span style="font-size: large; font-style: italic;"> </span>2 pieces of ginger candy to put in the bottom, if desired. </b><br />
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<b><i><span style="font-size: large;">Rub the edge of your glasses with a cut lemon and dredge in the candy sugar mixer. Drop in a larger piece of candy for an added ginger boost. </span></i></b><br />
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<b><i><span style="font-size: large;">In a cocktail shaker, mix all liquid ingredients together. Add lots of ice and shake, shake, shake. Strain carefully into your chilled martini glass. </span></i></b><br /><b><span style="font-size: x-large;">CHEERS!</span></b><br />
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<br />Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-61343729182700035732017-06-04T09:25:00.000-07:002017-06-04T09:27:55.645-07:00Lemon Garlic Tilapia Sheet Pan Dinner<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Lemon Garlic Tilapia with Roasted New Potatoes and Vegetables</td></tr>
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I've been seeing a lot of posts on social media about sheet pan dinners. The premise is easy and pretty darn smart, if you ask me. You choose a few vegetables, a protein, a fat, a few spices and/or herbs and flavorings and roast it all on one sheet pan. After reading several recipes here's what I came up with, Lemon Garlic Tilapia with New Potatoes and Zucchini. I know, there are green beans on that plate as well. They were actually leftover from a previous dinner, but there is no reason you couldn't roast them along with the rest of the dinner, If you like them well done, you could put them into the oven with the potatoes, for crisp tender, add them when you add the fish and the zucchini. Just be sure to place them in a single layer and add a little oil and salt and pepper to them You could also drizzle a a tablespoon of the Lemon Garlic sauce you made for the fish on them during the 2nd part of cooking if you wanted to.<br />
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This dinner is very Weight Watchers friendly too, Meaning low cal and low fat. The fish weighs in at 2 Smart Points for 4 ounces and the small new potatoes are 2 points each. I used a very little bit of butter, 1 T. butter for the entire dish and a little olive oil for the potatoes and zucchini. My dinner weighed in at 10 points for a big plate of food! Fish plus 3 halved potatoes and plenty of zucchini and green beans. For the record, let me say that the plate shown belongs to my husband, who eats a little heartier than I do!<br />
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Try this. It's quick and easy and clean up is a breeze -- only 1 pan to wash along with measuring spoons and a measuring cup, all of which went into the dishwasher. Feeling lazy? Use some non-stick aluminum foil to cover the sheet pan. No clean up!<br />
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This could easily be doubled for a larger family, just use a bigger pan.<br />
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<b><i><u><span style="font-size: large;">Lemon Tilapia Sheet Pan Dinner</span></u></i></b><br />
<b>serves 2</b><br />
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<b>2 Tilapia filet about 4 oz. each</b><br />
<b>1 T. butter</b><br />
<b>1 tsp. grated lemon zest</b><br />
<b>1 T. lemon juice</b><br />
<b>pinch of kosher salt</b><br />
<b>generous pinch of dried dill</b><br />
<b>1 large garlic clove, minced (about 1 tsp), divided use</b><br />
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<b>8 new potatoes, scrubbed and dried, sliced in half</b><br />
<b>2 T. olive oil, divided use</b><br />
<b>1 small zucchini, washed and sliced into 1/2 inch rounds</b><br />
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<b>Kosher Salt and Fresh Ground Pepper</b><br />
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<b>Make your sauce for the fish. Melt the butter in a microwave-able measuring cup. Stir in 3/4 of the chopped garlic and cook for 20 seconds to heat it through. Add lemon zest, lemon juice and dill or an herb of your choice. Set aside.</b><br />
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<b>Preheat oven to 400 degrees. On a medium to large cookie sheet (use one with a good rim) toss the onions in 1 T. of the olive oil. </b><br />
<b>Spread them out to cook evenly, cut side down. Like this:</b><br />
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<tr><td class="tr-caption" style="text-align: center;">New potatoes, cut side down.</td></tr>
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<b>Bake the potatoes for 15 minutes. While potatoes are cooking, toss the zucchini with the other T. of olive oil. After 15 minutes, remove the pan from the oven and turn the potatoes over and push them to one end of the pan. Sprinkle them with the remaining garlic and a little Kosher salt. Add the zucchini to the pan in the middle and the fish at the other end. Drizzle the garlic-lemon butter mixture evenly over the fish. Sprinkle fish and zucchini with a little salt and pepper. If desired, sprinkle a little dill or rosemary over the potatoes. I used dill this time, but since I grow rosemary, I'll probably use that next time. Here's the way mine looked when it was ready for the 2nd trip into the oven:</b><br />
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<tr><td class="tr-caption" style="text-align: center;">Dinner prepped and ready for 2nd part of the roasting process. </td></tr>
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<b>Cook for the 2nd time 15 more minutes or until the fish flakes easily with a fork. Mine was perfect after that amount of time. I sprinkled ours with some onion garlic chives from my garden for a little fresh green goodness. Parsley would work also, or leave that out all together. </b><br />
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<b><i><span style="font-size: large;">Enjoy! </span></i></b>Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com1tag:blogger.com,1999:blog-602288257217957639.post-67570936122952833552017-05-08T09:18:00.000-07:002018-02-25T15:15:57.150-08:00Healthy Breakfast Frittatas<br />
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<tr><td class="tr-caption" style="text-align: center;">Healthy Breakfast Frittatas</td></tr>
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I have been wanting to make some Breakfast Frittatas, or as we are more likely to call them in the south, Breakfast Muffins. I decided to name them Frittatas because many folks associate muffins with somethings sweet and these are definitely NOT sweet! They are savory and tasty, healthy, carb free and high in good for you protein. This recipe makes 12 individual frittatas. I ate 2 this morning, my husband ate one, but he had an English Muffin with his. I am trying to watch my carbs, my biggest healthy eating challenge, so any time I can get satisfied without eating bread, pasta or potatoes, I am happy!<br />
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These come together pretty quickly -- and the prep is relatively easy. I hear you can freeze these, but I have an idea ours will disappear within the work week, reheated easily in the microwave. Also, feel free to substitute the vegetables that you like. What I used here was what I had on hand on a Monday morning after a busy weekend, filled with friends, cooking and gardening. Next time I do this I think I'll try a mixture of spinach, onions and maybe a little feta cheese for something different. Broccoli, cheddar, onion and bacon would be good too. OH, and how about a Southwestern Style one, served with salsa? The possibilities are endless! Stay tuned, I'll post what else I come up with! <br />
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<b>And, Weight Watchers, these weigh in at only 2 Smart Points per piece! Win, win!! To keep the points at 2, don't alter the amount of cheese, eggs, milk, sausage and olive oil. The rest is "free" so you can play around with that to your hearts content! </b><br />
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<b><u><i><span style="font-size: large;">Healthy Breakfast Frittatas</span></i></u></b><br />
<b><i>makes 12 "muffins"</i></b><br />
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<b>6 large eggs</b><br />
<b>1/4 cup 1% lowfat milk</b><br />
<b>8 ounces turkey breakfast sausage (I used Wegmans)</b><br />
<b>1/2 c. chopped onion</b><br />
<b>1/2 c. chopped roasted red pepper, packed in water</b><br />
<b>1 small can sliced mushrooms</b><br />
<b>2 ounces Cracker Barrel Extra Sharp 2% Cheese</b><br />
<b>1 tsp. olive oil</b><br />
<b>Kosher salt</b><br />
<b>Fresh cracked black pepper</b><br />
<b>Hot sauce to serve, if desired</b><br />
<b>Non-stick cooking spray (like Pam)</b><br />
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In a non-stick skillet over medium heat, cook the sausage, breaking it up and crumbling it as you cook until browned with no pink showing. Remove the sausage to a paper plate lined with a paper towel to remove any excess fat. Preheat your oven to 350 degrees.<br />
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<tr><td class="tr-caption" style="text-align: center;">Drain excess fat from the sausage. </td></tr>
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Add the olive oil and onions to the skillet. While the onions begin to soften, beat together the eggs, milk, cheese, salt and pepper. Add the mushrooms and peppers to the onions in the skillet and saute' together for a few minutes.<br />
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Remove the skillet from the heat. Spray your muffin tin thoroughly with non-stick cooking spray. Add the sausage, divided evenly to the the bottom of each muffin cup -- it's about a Tablespoon of sausage per cup. Add the veggies on top of the sausage, making sure there is a little of each vegetable in every cup. Lastly, gently pour the egg mixture over the sausage and veggies. I found it is about a scant 1/4 cup egg mixture to each muffin cup.<br />
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Bake for 22 minutes at 350 degrees. Let the "muffins" cool in the tin at least 5 minutes or they will break up. We liked ours served with a little hot sauce, but they were good without it too! Yummy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Add a little hot sauce if you like a little heat! </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Healthy Breakfast Frittatas -- YUMMY! And only 2 WW SP per piece! </td></tr>
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<br />Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com1tag:blogger.com,1999:blog-602288257217957639.post-35008687631512555412016-10-23T12:08:00.002-07:002016-10-24T05:47:05.506-07:00Pork Tenderloin with Apples <div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Pork Tenderloin with Apples</td></tr>
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I found the original recipe for this on a Facebook video and thought that it looked interesting. You can watch it <a href="https://www.facebook.com/12Tomatoes/videos/1361574480543945/">HERE</a> . I liked the look of the dish but my slow cooker is OLD -- Really Old -- and won't accommodate a long piece of meat like a pork tenderloin. As well since we are now officially empty nesters as of August, 2 pieces of the roast even though on the smaller size, means a lot of leftovers! My husband has gotten better over the years about eating leftovers -- he used to hate them and turn up his nose at them, no matter what they were -- but asking him to eat something 3 or 4 times in one week is simply too much! Using only one pork tenderloin, a little over a pound in weight, made 3 generous portions. So dinner for 2 and lunch for one. Perfect!<br />
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The hasselback way of cooking something is all over the internet -- everything from apples, to potatoes to this pork recipe. It did indeed infuse the meat with a wonderful flavor throughout and was easy to do. All you really need is a nice, sharp knife. I added extra vegetables to the recipe, specifically onions, because I don't really think you should cook much of anything without onions or garlic or BOTH. I also changed the glaze a little bit, to better reflect what we like. I felt like the whole teaspoon of cinnamon called for in the original was just going to be too much. We thought 1/2 tsp. was just enough. I loved the apple in the recipe and the glaze was DELISH! Served alongside braised cabbage and you simply can't beat the combo! Try this on a cool evening, it's a wonderful addition to my recipe rotation!<br />
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<b><i><u><span style="font-size: large;">Pork Tenderloin with Apples</span></u></i></b><br />
<b>Serves 3 - 4</b><br />
<b>1 tsp. olive oil</b><br />
<b>1 pound + pork tenderloin</b><br />
<b>1/2 large apple, cored and sliced into 1/2" thick pieces</b><br />
<b>1 medium onion, peeled and cut into 1" pieces</b><br />
<b>16 baby carrots, washed or 1 large carrot, cut into 16 thick pieces</b><br />
<b>16 baby or "new" potatoes, washed</b><br />
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<b><u><span style="font-size: large;">For the glaze:</span></u></b><br />
<b>3 T. soy sauce</b><br />
<b>1 T. honey</b><br />
<b>2 T. aged balsamic vinegar</b><br />
<b>3 cloves garlic, minced </b><br />
<b>2 tsp. dijon mustard or 1 tsp. plain yellow mustard + 1 T. dry white wine</b><br />
<b>1/2 tsp. cinnamon</b><br />
<b>pinch of black pepper</b><br />
<b>pinch of Kosher salt</b><br />
<b>Whisk all glaze ingredients together and set aside. </b><br />
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Preheat the oven to 325 degrees. Brush a dutch oven or heavy baking dish with a lid, with olive oil. Toss in the onion, potatoes and carrots to make a bed for the pork. With a sharp knife, slice diagonally <b><i>almost</i></b> though the pork at 1" intervals, making sure to leave the roast whole -- don't cut all the way through. Put an apple slice into each cut, and place the roast onto the prepared bed of vegetables, like this:<br />
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<tr><td class="tr-caption" style="text-align: center;">Pork tenderloin, stuffed with apples, on a bed of root vegetables</td></tr>
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Pour the glaze evenly over the meat and vegetables. Your dish should look something like this:<br />
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<tr><td class="tr-caption" style="text-align: center;">Pork tenderloin, glazed.</td></tr>
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Cover the pan and bake at 325 degrees for 90 minutes. While the roast is cooking, prepare your side dishes. We loved this with cabbage and onions, sauteed with a little butter and olive oil. Roasted butternut squash would be a good compliment, as well, and you could roast it in the oven for the last 30 minutes of cooking the roast.<br />
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The finished dish is lovely, perfect for your fall dinner table:<br />
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<tr><td class="tr-caption" style="text-align: center;">Can you tell how much my husband LOVED this dinner? Hearty appetite, born from smelling the goodness all afternoon! </td></tr>
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<b><i><span style="font-size: large;">I know you are going to enjoy this as much as we did! Happy Fall, Ya'll!</span></i></b></div>
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<br />Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-88248148510256762542016-10-09T13:58:00.000-07:002016-10-09T13:58:08.903-07:00Chicken Parm with Zoodles<br />
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<tr><td class="tr-caption" style="text-align: center;">Chicken Parmesan with Zoodles</td></tr>
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Have you tried zoodles yet? Zoodles are "noodles" made from zucchini. Since they are made totally from a vegetable, there are no carbs and virtually no calories, so are totally diet friendly. I've been using them in combination with Dreamfields pasta to cut calories and still enjoy a full portion size of "pasta". I received a spiralizer from my son and his fiancee' for my birthday in September and that's made this process oh, so easy! Mine is super easy to use and it came from Amazon and looks like this:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B3z_kQeGlNxruUBWiagXdlBUlXp31rtr8OFUz6-ictSX2HZm-blBc4cCd-CnhclsDGmBJ_LlJAuDKbRcaMdUO7ifGoK2TsiJHGrxoBmR66rCB2fCg1GR597PcK5k6Xeq37qFK7ZOW2Q/s1600/Chicken+parm+zoodles.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B3z_kQeGlNxruUBWiagXdlBUlXp31rtr8OFUz6-ictSX2HZm-blBc4cCd-CnhclsDGmBJ_LlJAuDKbRcaMdUO7ifGoK2TsiJHGrxoBmR66rCB2fCg1GR597PcK5k6Xeq37qFK7ZOW2Q/s200/Chicken+parm+zoodles.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Find it <a href="https://smile.amazon.com/Paderno-World-Cuisine-Spiralizer-4-Blade/dp/B00AW3B5MM/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1476043235&sr=1-1&keywords=Paderno+4+blade+spiralizer">HERE</a></td></tr>
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This is easy to assemble and to clean -- it's top rack dishwasher safe. So far I've done zucchini and cucumbers, but I am sure there are more veggie noodles in my future.<br />
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The most recent occasion to use this little gem was to make a lightened up version of Chicken Parmesan. I found the recipe on the Cooking Light website, but as I always do, I changed it up just a little bit, to make it all my own. This recipe is a little trouble to make, but nothing you wouldn't want to tackle on a lazy Sunday afternoon when you feel like puttering a little in the kitchen. The key part to the calorie cutting is that the chicken is not fried, it is baked on a rack in the oven with a crispy Panko bread crumb crust. The trick of mixing the parmesan cheese with yogurt makes it creamy with out extra fat. So, next time you want some classic Italian comfort food, without the frying and pesky calories, try my Chicken Parm with Zoodles. (PS if you are following Weight Watchers, this comes in at 9 points.)<br />
<b><i><u><span style="font-size: large;"><br /></span></u></i></b>
<b><i><u><span style="font-size: large;">Chicken Parmesan with Zoodles</span></u></i></b><br />
serves 4<br />
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<b>1 T. plus 1 tsp. Olive Oil</b><br />
<b>1 tsp. minced fresh thyme</b><br />
<b>6 garlic cloves, divided use</b><br />
<b>1 small yellow onion, chopped</b><br />
<b>1 large can Cento San Marzano whole tomatoes (1 lb. 12 oz.)</b><br />
<b>1/3 c. dry white wine (I used Kendall Jackson Chardonnay)</b><br />
<b>1 tsp. Kosher Salt</b><br />
<b>1 tsp. freshly ground black pepper</b><br />
<b>3 T. non-fat Greek Yogurt</b><br />
<b>1/4 cup Parmigiano Reggiano grated cheese</b><br />
<b>4 boneless, skinless chicken breast cutlets, lightly pounded to an even thickness</b><br />
<b>1/2 cup Panko breadcrumbs</b><br />
<b>1 tsp. garlic powder</b><br />
<b>cooking spray</b><br />
<b>3 medium to large zucchini</b><br />
<b>2 oz. fresh, water packed mozzarella cheese</b><br />
<b>1/2 cup fresh basil leaves, torn</b><br />
<b>3 oz. Dreamfields Spaghetti</b><br />
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Heat 1 T. olive oil in a large sauce pan over medium heat and add the chopped onion. Saute' that for a few minutes, until it begins to soften. and add in all but 1 tsp. of the minced garlic. Cook for a few more minutes --- don't let the garlic start to brown-- and then add the tomatoes, breaking them up with a spoon or your hands as they go into the pot. Pour in the wine, salt and pepper and turn the heat up until the mixture begins to boil. Turn the pot down to simmer and let the sauce cook, uncovered about 30 minutes, allowing the liquid to reduce and thicken. Turn off the heat, and add the fresh basil. Stir it into the hot sauce. Cover the pot to keep it warm.<br />
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In the meantime, preheat the oven to 425 degrees. Place a cooking rack over a cookie sheet and spray it with cooking spray. Pound the cutlets with the smooth side of a meat mallet (or something else heavy and smooth, like a rolling pin) between 2 sheets of parchment paper so that they are of a uniform thickness, about 1/2"thick. In one small bowl, mix together the yogurt and the parmesan cheese. In a pie plate, mix together the garlic powder and the Panko breadcrumbs. Spread one side of each chicken breast with about a spoonful of the yogurt mixture and place the coated side down into the breadcrumbs. While they are sitting in the pie plate, spread the other side of the cutlets with the rest of the yogurt mixture and carefully turn them over, to coat the other side with the Panko mixture. Place them on the prepared oven rack, like this:<br />
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Bake cutlets in the preheated oven for 15 minutes. Remove from oven and proceed with the recipe. While the cutlets are cooking is a good time to make your zoodles. Follow the directions on your spiralizer or peel the zucchini thinly with a vegetable slicer. Place the zoodles on a double thickness of paper towels to draw the moisture out of the zucchini. Meantime, also bring a pot of water to a boil and get ready to cook the spaghetti noodles.<br />
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After the cutlets have baked, put about 1 T. of the warm sauce you made earlier carefully on top of each cutlet, spreading it almost to the edges. You don't want to put on so much that it drips over the edges and spills all over the bottom of the pan. Drop the spaghetti into the boiling water and cook according to the package directions.<br />
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Top each cutlet with 1/2 oz. fresh mozzarella cheese. Oven ready, your dish should look like this:<br />
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Preheat your oven to broil and position a rack close to the element as suggested by your manufacturer's instructions. Heat a large, non-stick skillet over medium high heat and add the remaining 1 tsp. of olive oil and garlic. Cook a minute or two and add the zucchini noodles to the skillet. Stir them around, coating them with the oil. Add a pinch of salt and pepper to them. When they begin to wilt, cover the pan and turn off the heat.<br />
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<tr><td class="tr-caption" style="text-align: center;">Zucchini Noodles in a non-stick skillet</td></tr>
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Drain the spaghetti in a colander, <u>do not rinse with water</u>! Place the chicken cutlets under the broiler and broil until the mozzarella is melted but not browned, about 5 minutes in my oven. Mix the spaghetti with the zucchini noodles in the skillet and divide among four plates. Top each mound of pasta with a bit more of the red sauce and one cutlet. </div>
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<b><i>Enjoy with a glass of nice, dry chianti and pretend you are in Italy. Say things like Pronto and Buon Appetito</i></b>! <b><i>Have fun! Mangia! </i></b></div>
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<br />Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com1tag:blogger.com,1999:blog-602288257217957639.post-72560851394102890882016-09-12T13:20:00.000-07:002016-09-12T13:20:00.670-07:00Easiest Dessert EVER!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-I73uGGv51yBbf5JNLntTVA8bN9awk_sn9K1kUYlbaevdAuECcf08mz7TeX3lrqMxGSJgLW7L1PENzRy1OvlpDxC8SFpQKDSg90B15Pjfo4-eb_GrVcAAsetK06y9BY6YDMxMRpXTeM/s1600/pound+cake+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-I73uGGv51yBbf5JNLntTVA8bN9awk_sn9K1kUYlbaevdAuECcf08mz7TeX3lrqMxGSJgLW7L1PENzRy1OvlpDxC8SFpQKDSg90B15Pjfo4-eb_GrVcAAsetK06y9BY6YDMxMRpXTeM/s320/pound+cake+2.JPG" width="240" /></a></div>
This has got to be one of the easiest desserts EVER! It's not only yummy, but pretty diet friendly and healthy too! I bought an Angel Food Bar Cake from the grocery store, sliced it thinly and sprayed it with cooking spray. I'd also bought a cored fresh pineapple and sliced it thickly, dried it a little and sprayed that with cooking spray. After we'd cooked our dinner, I wiped up a spot on the grill, turned the grill up to high and put the pineapple on the lower element of the grill. Once some nice grill marks appeared, I turned it over. I then put the angel food cake on the grill and let it start to brown. That goes pretty quickly, so watch it carefully. I turned both the cake and the pineapple over and made sure the fruit was tender by sticking it with a fork. I removed everything from the grill, turned it off, and layered the cake, pineapple, a scoop of low fat vanilla ice cream and dropped on a few blueberries. YUMMY! Quick, easy, healthy and DELISH!Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-49739609742089978852016-09-07T13:18:00.000-07:002016-09-08T15:31:50.524-07:00Baja Fish Tacos<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1P8pmlCQrIHhK0zktE-mwEHG9vIrZgXp7yvSLOkR_wypqavjRPXZd-3vJF5Icc48hNDIXE1_X69p2dZDU6YPdX1qcL4-ElK5UwrTzX__fy0VXqgln3kFWCyBDNCwoclhzRnRQCks48U4/s1600/fish+tacos+plated+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1P8pmlCQrIHhK0zktE-mwEHG9vIrZgXp7yvSLOkR_wypqavjRPXZd-3vJF5Icc48hNDIXE1_X69p2dZDU6YPdX1qcL4-ElK5UwrTzX__fy0VXqgln3kFWCyBDNCwoclhzRnRQCks48U4/s320/fish+tacos+plated+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baja Fish Tacos, made with Tilapia and a heavenly sauce! </td></tr>
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We love fish tacos! I've made them before, but this is a new recipe that adds a little crunch to the crust of the fish without adding significant fat or calories. (See my other recipe <a href="http://midlomomsmusings.blogspot.com/2011/08/hurricane-irene-and-fish-tacos.html">HERE</a> ) I found a recipe on the Weight Watchers website, but as I tend to do, I changed it up a little bit. I added cilantro -- which you can certainly leave out if you hate it, as some folks do -- and altered their suggested salad addition to more of a slaw. I also used tilapia since the store was out of Red Snapper when we did our shopping. Substituting the Tilapia for the Red Snapper also brought the price down quite a bit. The sauce that goes with this meal is really, really good! It would be great on its own as a dip! The sauce recipe came pretty much verbatim from the website except I used fat free Greek yogurt because that is what I keep at home, instead of the low fat the original recipe used.<br />
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This meal was a WINNER! Give it a try when you want some authentic street food flavor without all those pesky calories! I halved the recipe since there were only 2 of us at home. We served it with black beans and brown rice. It was muy delicioso!<br />
<span style="font-size: large;"><b><i><br /></i></b></span>
<span style="font-size: large;"><b><i><u>Baja Fish Tacos</u></i></b></span><br />
<b>serves 4</b><br />
7 Smart Points as written, per 2 corn tortillas and 1/4 lb. of fish<br />
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<b>Corn or Soft Flour Tortillas for Serving. We prefer corn. 2 Tortillas per person.</b><br />
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<b>For the fish:</b><br />
<b>1 lb. Tilapia filets</b><br />
<b>1/2 c. Masa (corn flour)</b><br />
<b>1/2 tsp. salt</b><br />
<b>1/4 tsp. cayenne pepper</b><br />
<b>1/2 tsp. chili powder</b><br />
<b>Cooking Spray such as Pam</b><br />
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<b>For the slaw:</b><br />
<b>2 - 3 cups shredded red cabbage</b><br />
<b>1/3 c. chopped cilantro</b><br />
<b>2 - 3 scallions, thinly sliced, white and green parts</b><br />
<b>4 radishes, thinly sliced and cut into match sticks</b><br />
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<b>For the Sauce;</b><br />
<b>2 c. plain fat free Greek Yogurt </b><br />
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<b>3 T. fresh lime juice</b><br />
<b>2 pieces Chipotle en Adobo chilies, with a tsp. of juice</b><br />
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First, make the sauce. Puree all the ingredients in a blender until smooth. If you like "less spicy" only use one of the peppers. Set aside.<br />
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Make the slaw next. In a large bowl, combine all the vegetables, tossing to combine evenly. Add 1/2 cup of the Sauce and toss until well combined and sauce is evenly distributed. Chill the slaw and the sauce until ready to serve.<br />
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For the fish:<br />
Preheat the oven to 350 degrees. Cut the filets into pieces like this:<br />
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Lay the filets out on a plate lined with a paper towel to drain any excess moisture.<br />
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In a large ziplock plastic bag, add masa and all the spices. Toss in the fish and shake to coat fish evenly. Place a rack over a cookie sheet and spray with cooking spray. Lay the fish on the rack, shaking before placing to get rid of any excess breading.<br />
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Spray the fish, turn them over and spray them again with the cooking spray. Turn the oven setting to broil and place an oven rack about 2 inches below the broiler element. Broil the fish for about 5 minutes, remove pan from oven and turn the fish over. Broil another few minutes to crisp up the other side, about 3 - 4 minutes. Remove from oven and build your tacos. Layer the fish, about 2 pieces per tortillas, the slaw and a little more of the sauce, especially if you like some heat! Enjoy!<br />
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<br />Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-43329682670685746082016-08-14T14:06:00.003-07:002016-08-14T14:06:55.023-07:00Gingery Beef Lettuce Wraps<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Gingery Beef Lettuce Wraps</td></tr>
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Here's another Asian style recipe, quickly adapted from a Weight Watchers recipe that I made for dinner last night. Believe me when I say that eating this feels NOTHING like dieting -- these lettuce wraps are full of flavor, texture and have the elusive "umami" we all hear so much about. I changed the recipe slightly, adding ingredients that upped the flavor. I keep most of these things on hand, because I love cooking this way! (See some more takes on lettuce wraps <a href="http://midlomomsmusings.blogspot.com/2009/04/lettuce-wraps.html">HERE</a> and <a href="http://midlomomsmusings.blogspot.com/2015/03/wonton-soup-and-chicken-wonton-lettuce.html">also HERE</a>)<br />
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Once you've purchased the needed spices and condiments, you can create so many healthy meals. This is not difficult cooking so please don't be intimidated by the number of ingredients. They are mostly inexpensive and easy to find in a regular grocery store! So here we go -- the only ingredient I added that will add Smart Points to your total -- if you are "counting" -- is the Hoisin Sauce, which adds 1 point to the 3 specified by Weight Watchers. The Hoisin Sauce adds a richness and slight sweetness which interacts nicely with the salty soy sauce and the rice wine vinegar, which I added as well. I've also added Sriracha Hot Sauce, because we like things a little spicy, but leave it out if you don't. Use low sodium selections if you are sensitive to salt or have high blood pressure.<br />
<u><span style="font-size: large;"><br /></span></u>
<b><i><u><span style="font-size: large;">Gingery Beef Lettuce Wraps</span></u></i></b><br />
<b><i>4 servings</i></b><br />
<br />
<b>1 lb. 93% lean ground beef</b><br />
<b>1 cup thinly sliced yellow onion</b><br />
<b>2 Tablespoons peeled and minced fresh ginger</b><br />
<b>1 Tablespoon minced fresh garlic</b><br />
<b>2 cups Bok Choy, thinly sliced</b><br />
<b>2 cups shiitake or white button mushrooms, cleaned and sliced, stems chopped</b><br />
<b>1 medium red pepper, thinly sliced</b><br />
<b>3 Tablespoons soy sauce</b><br />
<b>2 Tablespoons Hoisin Sauce</b><br />
<b>1 Tablespoon Rice Wine Vinegar</b><br />
<b>Sriracha Sauce (may be omitted if you don't like spicy)</b><br />
<b>Lime wedges, iceberg or butter lettuce, cucumber pieces and fresh cilantro for serving</b><br />
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Wash 6 - 8 large lettuce leaves and chill in the refrigerator. Dice half a cucumber and cut up a little cilantro to top lettuce wraps. If you don't care for cilantro, use either fresh basil or mint. You only need a little, the fresh herbs add some extra special flavor on the wraps!<br />
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Spray a large non-stick skillet with cooking spray and add the beef over medium high heat. Using a wooden spoon, break the beef apart and crumble it. When it begins to brown add the onion and ginger. Sprinkle over 1 T. of the soy sauce. Cook a 4 - 5 minutes and add the garlic. Saute' briefly to incorporate garlic, then add the red pepper, mushrooms and bok choy. Cook the mixture until the bok choy begins to wilt. Stir in the remaining soy sauce, Hoisin sauce and rice wine vinegar. Squeeze Sriracha sauce over the top, if using, about 1 - 2 T. Cover the pan, turn down the heat and let cook for 5 minutes.<br />
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<tr><td class="tr-caption" style="text-align: center;">Gingery beef stir fry mixture</td></tr>
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Put a lettuce leaf or two on a plate and top with 1/3 - 1/2 cup of beef mixture. Top with cucumber, herbs and a squeeze of lime. Squeeze on extra Sriracha if you really like spicy -- my husband did! Enjoy!<br />
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<br />Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-58340187795336934682016-07-25T11:17:00.000-07:002017-05-20T07:44:38.166-07:00Summertime Means Gazpacho! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN1Zkti5dK9kTQzSMJHxLeOyOJNO4rwiugrgtT3qWhpYHI9M1uO3C17c9AZI4LRT_Rw7tJ4HMlo3Fu5SqYx52bE3G9WRs6ImYQCwITZIg94Ei2AKqLLoB2ECowLObBPGk_sbuJ4K1F18Y/s1600/gazpacho.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN1Zkti5dK9kTQzSMJHxLeOyOJNO4rwiugrgtT3qWhpYHI9M1uO3C17c9AZI4LRT_Rw7tJ4HMlo3Fu5SqYx52bE3G9WRs6ImYQCwITZIg94Ei2AKqLLoB2ECowLObBPGk_sbuJ4K1F18Y/s200/gazpacho.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gazpacho, chilled and full of vegetables!<br />
Delish! </td></tr>
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I am a lucky woman. I have a neighbor who gives me fresh vegetables from his garden. It seems like everything comes at once, especially tomatoes. I was the recipient of a huge bag full of tomatoes and green peppers just yesterday. I ate a big plate of sliced tomatoes with my dinner last night and today I made gazpacho. I've made gazpacho for years, it's super healthy and low calorie as well as very tasty. I make mine like a salad -- lots of chopped veggies, a little vinegar and oil, and some salt and pepper. Try it topped with cold, cooked shrimp or sliced avocado. I like a few sliced green olives on mine, but you eat it the way you want to. Some folks like crispy croutons on top. For dinner tonite I made a little "gremolata" of diced olives, celery, green pepper and a few cherry tomatoes, and that's what's in the picture above.<br />
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As hot as it here in central VA it's great to make something that doesn't involve turning on the stove OR oven! Cold soup on a hot humid summer evening? Yes, please!<br />
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<b><i><span style="font-size: large;"><u>Gazpacho</u></span></i></b><br />
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<tr><td class="tr-caption" style="text-align: center;">Gazpacho Vegetable Mix</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12LeFDo8lLELgh7JnJ5kFBi7WqN3zBM0HQWzfUHkyDsUUPjjuhbo3HkejTXuWm64GKMBdCMoAaHsnHCtk5Xzw1ycEMzp5y_rYaitefEpiVq4uKAVJ_vT2PKR-JwW9_9B9RuzfN15eefE/s1600/gazpacho+veg+mix.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><b></b></i></a><i><b>Makes about 6 cups</b></i><br />
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<b>2 - 2 1/2 lb. vine ripe tomatoes, peeled</b><br />
<b>1 medium cucumber, peeled with seeds removed</b><br />
<b>1 small yellow onion, quartered</b><br />
<b>1/2 medium green pepper, cut into chunks**</b><br />
<b>2 cloves garlic, about 1 heaping tsp.</b><br />
<b>1 rib celery, sliced</b><br />
<b>1 small carrot or 3 baby carrots, scrubbed and sliced</b><br />
<b>1 1/2 cups V8 or tomato juice (I prefer V8)</b><br />
<b>1 T. olive oil</b><br />
<b>1 T. balsamic vinegar</b><br />
<b>1 tsp. salt</b><br />
<b>a pinch of black pepper</b><br />
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Peel the tomatoes by cutting an X in the bottom and dropping them in boiling water for 10 seconds. Remove to your cutting board and let cool a minute or 2. The skin will slide off easily. Core them to remove any tough parts.<br />
Peel the cucumber and halve it lengthwise. Score the middle with a paring knife and push the seeds out with a spoon or your finger. Chop it roughly to fit into your food processor or blender.<br />
Put all the veggies into your chopper bowl or half into your blender. Blend until the mixture starts to get smooth but still has some texture. Remove to a large bowl and add tomato juice or V8, salt, pepper, vinegar and oil. Whisk to combine. Chill at least 2 hours.<br />
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Serve cold, topped with anything you like or just plain. Keeps for about 4 days in the refrigerator.<br />
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<b>**Cooks note: If you want your gazpacho to be spicy, add a small to medium jalapeno pepper to your vegetable mixture. If you remove the seeds and membranes, it will tone it down a little. Leave them in for more heat.</b>Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com1tag:blogger.com,1999:blog-602288257217957639.post-21424771928272360082016-05-30T13:51:00.002-07:002016-05-30T13:51:58.943-07:00Lemon Drop MartiniI have been craving one of these babies for several weeks now! The Limoncello I had in Florence <i>almost</i> satisfied it, but it wasn't quite the same! Here how to make it, in all it's chilled, lemony goodness!<br />
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<b><u><i><span style="font-size: large;">Lemon Drop Martini</span></i></u></b><br />
<i><b>makes 2</b></i><br />
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<b>1.5 ounces Smirnoffs Vodka</b><br />
<b>1 ounce Stoli Citron Vodka</b><br />
<b>1/2 oz. triple sec</b><br />
<b>3/4 ounce lemon juice</b><br />
<b>1 ounce simple syrup**</b><br />
<b><br /></b>
<b>Lemon Twist </b><br />
<b>Sugar for rimming the glass</b><br />
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Place 2 martini glasses in the freezer for at least 15 minutes. In a cocktail shaker, add Smirnoffs, Stoli, triple sec, lemon juice and simple syrup. Add 5 - 6 ice cubes. Shake well for at least 2 minutes. Rub rims of martini glasses with the lemon twists and dip them into a little sugar to make a rim. Strain martinis into the cold rimmed glasses. Add the lemon twists. Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Lemon Drop Martini</td></tr>
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** To make simple syrup, add 2 ounces of water and 2 tablespoons of white sugar to a microwave measuring cup. Microwave on high for one minute. Stir until sugar is completely dissolved. Cool.Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-76024113158189405722016-04-03T09:42:00.002-07:002016-04-07T20:45:48.497-07:00Ginger-Garlic Shrimp and ChickenI've continued working on my Asian cooking skills this week with another Weight Watchers recipe that I only tinkered with <i><b>slightly</b></i>. The original recipe called for chicken, but since I made it on a Saturday night I used shrimp, which made it seem a bit more special, or "date-night" worthy! (Is it still a date night if you've been married over 30 years? hhmmmm....) AND since I had some leftover grilled chicken, already conveniently cut into cubes, I threw in a few of those for the last minute of cooking. That upped the point total from 6 to 7, if you are a Weight Watchers member, but it was worth the extra point, believe me!<br />
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This dinner came together quickly and really was delicious. I subbed sriracha sauce for the sambal oelek chili paste that the original recipe called for, because that's what I had in the pantry. I also used slightly less teriyaki sauce, because I didn't have the lower sodium kind. I added some soy sauce, because I like it, but you can leave that out if salt is a problem for you. My choice for the sliced green onions in the original recipe was to use a plain yellow onion. I scattered a few pieces of green onion over the dish when I plated it. Served over brown rice, it was healthy and good -- good for you and good to eat! Like most stir fry dishes, the key is to get everything prepped and ready to cook. Once you begin to cook, things move really fast. I start my rice about an hour before I am ready to cook the stir fry. I like to cook brown rice in some of the same low sodium, fat free chicken broth that I use in the stir fry. It's always a 2 to 1 ratio: 2 cups liquid to 1 cup rice. Bring the liquid to a boil, add the rice, cover and turn down to low. Leave it on low heat for about 30 minutes, turn it off and let sit until you are ready to eat.<br />
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<b><i><u><span style="font-size: large;">Ginger-Garlic Shrimp and Chicken</span></u></i></b><br />
<i><span style="font-size: large;">4 servings</span></i><br />
<b>1/2 lb. shrimp, peeled and deveined</b><br />
<b>1/4 lb. cooked, cubed white breast meat chicken</b><br />
<b>2 T. Teriyaki sauce</b><br />
<b>1 T. soy sauce</b><br />
<b>2 tsp. canola or vegetable oil</b><br />
<b>2 cups small broccoli florets</b><br />
<b>1 red or green pepper, quartered and thinly sliced</b><br />
<b>1 large carrot, cut into matchsticks</b><br />
<b>1 cup water chestnuts, drained and roughly chopped</b><br />
<b>1/2 medium yellow onion, diced</b><br />
<b>4 scallions, green part only, thinly sliced, for garnish.</b><br />
<b>1/2 cup low sodium, fat free chicken broth</b><br />
<b>1 T. finely chopped fresh ginger root</b><br />
<b>1 T. minced garlic</b><br />
<b>1 T. Sriracha sauce (optional, or use less if you don't like spicy)</b><br />
<b>2 c. cooked brown rice</b><br />
<br />
Place the shrimp, teriyaki sauce and soy sauce in a small bowl, stir to combine. In a large, non-stick frying pan, heat 1 tsp. of the oil. Add the shrimp, which you've fished out of the marinade. Cook them over high heat for about 3 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyW51mnrDAouCLPBpcX7YDQJJhykg1jJU5a_G42Ly3RI0060ZKada5bVRYiHGAMeZk7WXNHdrZWaAUevRrGSPAk3pHogWeDxatT5LNwIkJuxCeGSQH604SqmeIU2NVUBlyp6Fyub41Xg/s1600/Garlic+Chili+Shrimp+in+pan+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyW51mnrDAouCLPBpcX7YDQJJhykg1jJU5a_G42Ly3RI0060ZKada5bVRYiHGAMeZk7WXNHdrZWaAUevRrGSPAk3pHogWeDxatT5LNwIkJuxCeGSQH604SqmeIU2NVUBlyp6Fyub41Xg/s200/Garlic+Chili+Shrimp+in+pan+2.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Searing shrimp.<br />
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Remove the shrimp to a clean bowl and add the other tsp. of oil. Add the green pepper, broccoli and carrots to the hot pan. Stir fry for one minute.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOUV3JPA02r7-m4qa46wpLXO1jPzhOQ9qKw8sqLZJBTcjDmp_3JwQcCZMjl9IgsjA-R8G2Yu61Kzm-aMojB-fSYuwjDyc4-Bawp8LBt8H8OBVjZY61iK5NicMTS-l7STAk01nH-EDOok/s1600/Garlic+Chili+Shrimp+veggies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOUV3JPA02r7-m4qa46wpLXO1jPzhOQ9qKw8sqLZJBTcjDmp_3JwQcCZMjl9IgsjA-R8G2Yu61Kzm-aMojB-fSYuwjDyc4-Bawp8LBt8H8OBVjZY61iK5NicMTS-l7STAk01nH-EDOok/s200/Garlic+Chili+Shrimp+veggies.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir frying the vegetables</td></tr>
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Add the onions and stir in. Pour the remaining marinade over the vegetables. Stir for a minute, put a top on the pan and let steam for about 2 minutes, until the veggies are just crisp tender. Add the garlic, ginger and sriracha sauce to the mixture and stir them in. Lastly, add the water chestnuts, chicken broth, reserved shrimp and cubed chicken. Cover to heat through, about 2-3 minutes. Serve over rice, scatter a few green onions over the top. Makes 4 servings, 1/2 cup rice per serving.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVFfrimL8SGvAqKrZS0xnQ81g1pEOS6K-7RWCh7FC7TPIWRu0TUq2Y17bQuFFVHgmYJcZ6dQb2AR7GNpxLxaCjMhSd0C5ZC-VjYC1j07X03jemtmQyyJ07ausza0KgtikXcOtr4M9MRE/s1600/Garlic+Chili+Shrimp+stir+fry+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVFfrimL8SGvAqKrZS0xnQ81g1pEOS6K-7RWCh7FC7TPIWRu0TUq2Y17bQuFFVHgmYJcZ6dQb2AR7GNpxLxaCjMhSd0C5ZC-VjYC1j07X03jemtmQyyJ07ausza0KgtikXcOtr4M9MRE/s320/Garlic+Chili+Shrimp+stir+fry+2.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to put over the rice. Doesn't that look good? </td></tr>
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<br />Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-30037023307661108942016-03-05T12:59:00.001-08:002016-08-20T15:44:41.152-07:00Seared Sashimi Tuna with Cold Cucumber Noodle Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2AnVKk-OFkV9xphCmf4W2yEBcnqyw87dPjHdOBpsSwdQSa2Eclr62SzqaOLA9rES2TaonpYKUD0rQYwZx-OhhmwUbeu4WzYpxGBcZhYy-CXSKGvI688iAxzWhwmvFGE26xtP9Dc6WKg/s1600/tuna+plated.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2AnVKk-OFkV9xphCmf4W2yEBcnqyw87dPjHdOBpsSwdQSa2Eclr62SzqaOLA9rES2TaonpYKUD0rQYwZx-OhhmwUbeu4WzYpxGBcZhYy-CXSKGvI688iAxzWhwmvFGE26xtP9Dc6WKg/s320/tuna+plated.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Sashimi Tuna Steaks with Cold Cucumber Noodle Salad</td></tr>
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Looking at my blog recently, you'd think we are on an Asian kick around our house, and to some degree, we are! When you've been cooking a long LONG time, like I have, it's fun to try new dishes, and to that end, I've been working on my Asian repertoire. I'm on a self improvement kick and while I love the local "Chinese" take-out, I KNOW it's loaded with fat and sodium. SO, to still get my fill of what I want to eat and keep it healthy, I've started making take out food at home.<br />
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I found this recipe in a Weight Watcher's brochure. It looked so good, I had to try it! I only made one or two adjustments, and none that would affect the overall calorie count, which is quite low. If you are a Weight Watcher, it adds up to just 6 "Smart Points" the current exchange rate on that eating plan. This recipe also has the advantage of being very simple and quick to make. Once you have your ingredients on hand and laid out, it's 30 minutes, tops, start to finish. You will need a non-stick ridged grill pan if you don't plan to cook the tuna on the outdoor grill. It was COLD here last night, so we opted to cook the tuna inside. If you do cook on the outdoor grill, use the olive oil to oil the grill and keep the tuna from sticking. I made this for 2 of us, and put the noodle salad away for lunch later this weekend. The salad was slightly spicy, sweet and sour all at the same time! If you are totally against spicy food, the original recipe only called for 1 tsp. of Sriracha sauce. Mine was only a little bit hot, so don't be afraid! It was so good the first time, but I'll let you know how the noodles hold up! ***<i>Cooks note, several weeks later: I've made this again and saved the leftover noodles both time for lunch later in the week. They held up really well and tasted great! I held them 2 days the first time I made this and 3 days the nest time. The rice noodles were just slightly softer, not much. New, great pasta salad recipe! </i><br />
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I'll be making this again soon, I promise!<br />
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<b><i><u><span style="font-size: large;">Seared Sashimi Tuna with Cold Cucumber Noodle Salad</span></u></i></b><br />
<b><i>serves 4</i></b><br />
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<b>3 Tablespoons fresh lime juice</b><br />
<b>1 1/2 Tablespoons sugar</b><br />
<b>2 Tablespoons rice wine vinegar</b><br />
<b>1 Tablespoon Sriracha sauce</b><br />
<b>3 tsp. Kikkoman Soy Sauce, divided use</b><br />
<b>a pinch or two of Kosher salt</b><br />
<b>1/2 c. hot water</b><br />
<b>4 oz Annie Chun's Pad Thai Rice Noodles (thin)</b><br />
<b>6 radishes, scrubbed and thinly sliced</b><br />
<b>1/2 English (seedless) cucumber, halved lengthwise and thinly sliced</b><br />
<b>1/4 red onion, thinly sliced</b><br />
<b>1/4 c. loosely packed cilantro leaves</b><br />
<b>4 Sashimi grade Tuna steaks, about 5 oz. each</b><br />
<b>1 tsp. olive oil</b><br />
<b>pinch of fresh ground black pepper</b><br />
<b>Lime wedges for garnish</b><br />
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1. Put a large pot half full of water on to boil for the rice noodles.<br />
2. In a medium size non-reactive bowl, whisk together lime juice, sugar, vinegar, Sriracha sauce, 1 tsp. soy sauce, a pinch of Kosher salt and hot water.<br />
3. Add the cucumbers into the salad dressing mixture.<br />
4. When the water begins to boil, add the rice noodles and cook for 4 - 5 minutes.<br />
5. Drain the noodles and rinse well with cold water. Drain the cold water off shaking the colander to make sure they aren't watery. Take your clean kitchen shears, and snip the noodles in a few places. The noodles I bought came in one long strand, so I wanted to make them easier to toss and to serve.<br />
6.While the noodles drain, preheat a non-stick ridged grill pan over high heat.<br />
7. Add the drained noodles, radishes, onion and salt to the salad dressing. Toss well to combine.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6baOsf5DXX5zfzcmJ-OvtVLlhSu9Ytc8OJHE-SuKpsbvkSdUcI5sEKQYw9jpIiAFvKKtBF0u9YuyPbJQsksO1CzraI_Y6pk2wmlx40OjRlJFFGdWM1SCJnPqOxQrB30lwBorPYUAHjk/s1600/tuna+cold+rice+noodle+salad.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6baOsf5DXX5zfzcmJ-OvtVLlhSu9Ytc8OJHE-SuKpsbvkSdUcI5sEKQYw9jpIiAFvKKtBF0u9YuyPbJQsksO1CzraI_Y6pk2wmlx40OjRlJFFGdWM1SCJnPqOxQrB30lwBorPYUAHjk/s320/tuna+cold+rice+noodle+salad.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Noodle salad, flavors melding, before the cilantro is added. </td></tr>
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8. Sprinkle the tuna with the remaining soy sauce and a little salt and pepper. Add the olive oil to the grill pan or oil the outdoor grill.<br />
9. Place it in the pan, on an angle over the ridges and press it lightly into the pan.You want the tuna to make good contact with the ridged grill for a good sear. Don't move it for 1 minute. After 1 minute, rotate it to "cross hatch" the grill marks (if you feel like it, I enjoy a challenge), pressing it down again to make good contact with the pan. Turn if over after 1 additional minute. It should look like this:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_7nxrAQUb3-E8Sg_WnHDeU9OLDFZw0C22atEp1iAbpSDM2v_TTu3r6D36BOanord4diXm1ZoSvWt98E0EsG4sWR8XsqPeB1vhuVTAej6XQV3zcXCJJIkZlrHltaNLUtmUz6Q1c30RV8/s1600/tuna+steaks+searing.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_7nxrAQUb3-E8Sg_WnHDeU9OLDFZw0C22atEp1iAbpSDM2v_TTu3r6D36BOanord4diXm1ZoSvWt98E0EsG4sWR8XsqPeB1vhuVTAej6XQV3zcXCJJIkZlrHltaNLUtmUz6Q1c30RV8/s320/tuna+steaks+searing.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grill marks on the tuna, it only stuck a little! </td></tr>
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10. Cook on the other side for 1 minutes, again pressing the tuna down, for rare, 2 minutes for medium rare. I wouldn't take it farther than that, as the tuna is delicate and may dry out.<br />
11. Add the cilantro to the noodle salad, tossing well. Using a slotted spoon, to drain the excess dressing, divide the noodle salad evenly between 4 plates. Or do half of it between 2 if it's dinner for for 2!<br />
12 Place the tuna on the plates next to the salad, and thinly slice the tuna. Garnish with limes if desired. We squeezed some over the dish, but I forgot the limes as garnish for the pictures! It just looked and smelled so darn good! Enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxiy8KQhRHhaars-NADYXzjRIFUtUX9GEIxq8U7WAP5Kw2Sk1YSG6H8vpFyMLZb2wCSAUpgSeaU5mz3slX_Ogqfua3cyFxBjgSczrv5AKSGW7G2foCc8S_ffEhT5X6ijBpLsMX2-f3Sg/s1600/tuna+seared+beth+pix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxiy8KQhRHhaars-NADYXzjRIFUtUX9GEIxq8U7WAP5Kw2Sk1YSG6H8vpFyMLZb2wCSAUpgSeaU5mz3slX_Ogqfua3cyFxBjgSczrv5AKSGW7G2foCc8S_ffEhT5X6ijBpLsMX2-f3Sg/s320/tuna+seared+beth+pix.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Umami! Yum! </td></tr>
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<br />Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-55914129461127030532016-01-30T08:34:00.000-08:002016-01-30T14:57:54.898-08:00Beef and Broccoli Stir FryI have to confess that it took me a while to get my stir fry dishes to taste the way I thought that they should taste. I think part of my problem was that I under seasoned the dish and that I had a reluctance to use some of the prepared sauces -- such as hoisin, oyster or teriyaki -- that are readily available in the grocery stores. These items allow you to get some <i>almost</i> authentic taste without purchasing a bunch of different spices that you'll only use now and then. Another revelation for me has been purchasing and using fresh ginger. You can freeze a "knob" of ginger, which means it will last a really long time. By freezing it, I've got it on hand when I need it. Fresh ginger makes the same fantastic difference in a dish that fresh garlic does, as opposed to using garlic powder. It is, however, spicier than you think, so proceed with caution. Use a microplane grater for grating the ginger --you'll achieve better results than with a box grater. You must peel off the tough outer layer before you begin to grate it and you'll need a really sharp knife to do that. You can also mince it, but be sure to mince it very finely.<br />
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This beef and broccoli stir fry hits the spot on a cold winter night. It evolved simply from what I had on hand in my freezer and pantry. It's pretty quick and easy, and delicious. Skip the take-out this week and try my tasty Beef and Broccoli Stir Fry! The key to successful stir frying is to do the prep work in advance. Once you begin to actually cook, it will take very little time. Since rice takes longer -- especially if you use brown rice -- start that first, 30 minutes or so before you begin to stir fry. I like to add a cube of bouillon to the water and use that in place of salt in the rice, but either way works fine. You can also serve this over rice noodles if you prefer.<br />
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<b><u><span style="font-size: large;">Beef and Broccoli Stir Fry</span></u></b><br />
<b><i>serves 4</i></b><br />
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<b>For the stir fry: </b><br />
3/4 lb. lean sirloin or tenderloin tips, cut into bite size pieces <br />
1/2 tsp. Chinese 5 Spice Blend (always at my grocery store) aka "Pae-Lo" Powder 1 T. soy sauce<br />
2 cups broccoli florets, fresh or frozen (if frozen, rinse them and let them thaw a little bit)<br />
1 medium onion, halved and sliced (no need to be too thin)<br />
1/4 c. carrot cut into match sticks or shaved with a vegetable slicer<br />
2 tsp. minced garlic (about 2 cloves)<br />
1 - 2 tsp. grated fresh ginger (or 1/2 tsp. ginger powder)<br />
1 c. quartered (if very large) or halved mushrooms (shiitake if you can find them, otherwise use button or baby bellas)<br />
1 small can sliced water chestnuts, optional<br />
Peanut oil for frying<br />
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<b>For the sauce:</b><br />
1 cube beef bouillon<br />
3/4 c, water<br />
2 T. hoisin sauce<br />
1 T. soy sauce<br />
1 T. sriracha sauce<br />
2 tsp. seasoned rice wine vinegar<br />
1T. teriyaki sauce<br />
pinch of salt<br />
a pinch of dried red pepper flakes (if you like a little heat)<br />
1 heaping T. corn starch<br />
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2 cups rice for serving ( I used a 1/2 brown 1/2 white rice mixture)<br />
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Cut your beef into bite sized pieces and lay them on a paper towel to dry. This will help with the searing. While the beef is drying off, prepare your vegetables, ginger and garlic.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkgvJAXRYWnPO0YfUH1YIfm_QwtJIT9hcQW9nw3knkyG5EBkYVT9BG58gUsYkBXMp7iL-IqyMktV2tyT2cSfVXXMwo-6wssMUhsDlVhgbTOurhySb3aTrv3jWoyeFvhOfQNuHhwzB3NE/s1600/beef+and+broc+meat+prep+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkgvJAXRYWnPO0YfUH1YIfm_QwtJIT9hcQW9nw3knkyG5EBkYVT9BG58gUsYkBXMp7iL-IqyMktV2tyT2cSfVXXMwo-6wssMUhsDlVhgbTOurhySb3aTrv3jWoyeFvhOfQNuHhwzB3NE/s200/beef+and+broc+meat+prep+2.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drying the beef.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfoyBn44qvvcaghbTc1-QI7LlKZgc-pBz389MMzb9DmoYxMFSqmsgoFZMK9abdUbKUdheAnrLMa4IXcqArV1LHdasR0k3vDx9QoS2AFojUaifkepYVV1SFO-pVb7LbLh1HCMCgpTb_Hc/s1600/beef+and+broc+veg+prep+2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfoyBn44qvvcaghbTc1-QI7LlKZgc-pBz389MMzb9DmoYxMFSqmsgoFZMK9abdUbKUdheAnrLMa4IXcqArV1LHdasR0k3vDx9QoS2AFojUaifkepYVV1SFO-pVb7LbLh1HCMCgpTb_Hc/s200/beef+and+broc+veg+prep+2.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggie prep.</td></tr>
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Get out your wok or a big, heavy frying pan and preheat it on medium high heat. You want the pan to be HOT. Prepare your ingredients in advance, this goes quickly!<br />
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Get the sauce ready before you begin. Heat the water and dissolve the bouillon cube in it. Add all the remaining ingredients -- except for the corn starch! -- and stir well to combine.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnUxWlZ1t5R-zgeXZugBVQ8HmpY5pKeY1lHiFtvDM_TXNyjfiLvy96RVf-sG9k-NeretEnbx1GdowBdGKUcgYcmG7EnShnEmzMIPxFMtwcuUNl7CnbhjoXVfKiirVuaylyotH3nTJX3o/s1600/beef+and+broc+w+onion+in+wok.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnUxWlZ1t5R-zgeXZugBVQ8HmpY5pKeY1lHiFtvDM_TXNyjfiLvy96RVf-sG9k-NeretEnbx1GdowBdGKUcgYcmG7EnShnEmzMIPxFMtwcuUNl7CnbhjoXVfKiirVuaylyotH3nTJX3o/s200/beef+and+broc+w+onion+in+wok.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Big ol' wok with beef and onions.</td></tr>
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Pour enough peanut oil to coat the bottom of the pan's' surface in a thin layer. When the oil begins to shimmer, you are ready to begin the stir fry. Add the beef to the skillet in a single layer. Sprinkle the beef with the 5 Spice Blend. Let the beef sear before you begin to move it around in the pan. This happens pretty quickly so be ready with a long spoon to stir with. I always wear an apron when stir frying. The oil is hot and it will splatter! When the beef is light brown all over, add the onions.<br />
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When the onions start to turn gold and soften, add the soy sauce and then the broccoli, carrots and garlic. Continue to stir for about 3 minutes, then add the mushrooms. Be careful not to break them up -- that's why I recommend quartering or halving them as opposed to slicing them. Lastly, add the water chestnuts, if using. They add a nice crunch!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PETC2rz3UeiHWmng_kSmw_DN9rQNZZMhUWkq0p-gGNJUBtFptohWQ8ay9AshR9aUD4fDkpk-Ph8qyxW03ud9VKS_6qqBuW5XfxhSVj80USIdQotB2lSV9b2039xgQCDSEtCIyWgFlwo/s1600/beef+and+broc+stir+fry.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PETC2rz3UeiHWmng_kSmw_DN9rQNZZMhUWkq0p-gGNJUBtFptohWQ8ay9AshR9aUD4fDkpk-Ph8qyxW03ud9VKS_6qqBuW5XfxhSVj80USIdQotB2lSV9b2039xgQCDSEtCIyWgFlwo/s200/beef+and+broc+stir+fry.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the sauce.</td></tr>
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Now it's time to add the sauce. Stir the corn starch into the sauce right before you pour it over the stir fry in the skillet. Make sure all of the corn starch is dissolved. Mix the sauce gently in the skillet and turn the heat down once it begins to bubble. Cover the pan -- I have an extra large lid, but a sheet of aluminum foil will work fine. Let everything cook together about 5 minutes -- or until the vegetables are as soft as YOU like them. Serve over rice (or rice noodles if you prefer).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOCZoXXcnq4OqpAecIQLVh42rgdgqbhFAwSaVjOe70QvIZSPTYaZBnTjKeCB4HL_xcDYUqEi9GQVE_gALY54rK6fPq3pdfqf5THmr0vNSupnxHOzO6qyGXlkCyw1UllL7FFjiqpUBOCs/s1600/beef+and+broc+close+up.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOCZoXXcnq4OqpAecIQLVh42rgdgqbhFAwSaVjOe70QvIZSPTYaZBnTjKeCB4HL_xcDYUqEi9GQVE_gALY54rK6fPq3pdfqf5THmr0vNSupnxHOzO6qyGXlkCyw1UllL7FFjiqpUBOCs/s200/beef+and+broc+close+up.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef and Broccoli Stir Fry, close up.<br />
This batch didn't have water chestnuts in it, simply because there weren't any in the pantry! </td></tr>
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<br />Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-71483268404539800642016-01-23T12:14:00.002-08:002017-07-14T14:53:22.428-07:00Baking Adventures in the New Year! Happy New Year! I've take quite a break from blogging -- no blogging since March, 2015! There's no particular reason, simply a lack of inspiration. I've blogged lots of recipes for many years, and sometimes I struggle to think of something new to cook and therefore, worth blogging about. Life, too, gets in the way.<br />
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In the new year, I've felt compelled to improve my baking skills. I've always made cookies, and pretty good ones, but I came late to real baking. My first bread machine, given to me around 1990, was almost an epiphany -- I could actually make yeast bread that tasted great and didn't take the whole day to make. ( See my classic dinner roll recipe <a href="http://midlomomsmusings.blogspot.com/2012/10/the-very-best-homemade-rolls.html">HERE</a>) I wore that machine completely out. I am now on my second machine and use it only on the dough setting. I've also purchased a Kitchen Aid stand mixer and it's expanded my baking even further. In the last few weeks, I've made buttermilk biscuits to go with our holiday Smithfield Ham and delicious white sandwich bread for toasting and munching! It has a wonderful texture you simply can't find in store bought bread. More on that later! One thing that I always wanted to make from scratch has been Cinnamon Rolls.<br />
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Even if you use a bread machine to do the kneading, there are still several steps you must go through to turn out these wonderful, tender, flaky and tasty treats. I opted to make the rolls the afternoon before and bake them off the next morning. That way my kitchen wasn't trashed first thing in the morning and I didn't have to roll out of bed and start the dough! Here's the recipe I used -- I found it on the internet at food.com and changed it only slightly-- and some advice and pictures, should you feel like you might be ready to up your baking game!<br />
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<u><i><b><span style="font-size: large;">Cinnamon Rolls </span></b></i></u><br />
<i>makes 12 full sized rolls </i><br />
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<b><u>For the Dough:</u></b><br />
1 cup warm milk<br />
2 eggs, room temperature<br />
1/3 c. melted butter<br />
4 1/2 c. bread flour<br />
1 tsp. kosher salt<br />
1/2 cup sugar<br />
2 1/2 tsp. bread machine yeast (or one pkg.)<br />
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<b><u>Filling:</u></b><br />
1 c, packed brown sugar<br />
2 1/2 Tablespoons cinnamon<br />
1/3 c. butter, softened<br />
1 pinch kosher salt<br />
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<b><u>Frosting:</u></b><br />
3 oz. light cream cheese<br />
1/4 c. softened butter<br />
2 1/2 sifted powdered sugar<br />
1 tsp. vanilla extract (only real extract, please)<br />
1 pinch kosher salt<br />
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First, add your dough ingredients to your bread machine in the order suggested by the manufacturer. In most cases, that means the wet go in first, (warm milk, eggs, melted butter) and the dry go in starting with the flour, sugar, salt and yeast on top. Process mixture on the dough cycle. While the dough is working, clean off your counter and measure out a space of approx. 16X24". That's how big you need to roll your dough. Use plenty of flour! You don't want to do all this work and have the dough stick to the counter! I did this by making a flour rectangle directly on my granite island, like this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5hqvbWz-8zUrh7k6mBrgLtFZAPIOAjVPBazKvZ6cBFZkY2aZQsg07Oq4j3zs-iB2rXb9X1cY5cVPFNpjSsUlkD-ymTJaZiqnSWP0AqVWrUGP-VIKjhS8TuO9ilAnYFXayU6U80-zxF8/s1600/cinnamon+buns+flour+template+on+counter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5hqvbWz-8zUrh7k6mBrgLtFZAPIOAjVPBazKvZ6cBFZkY2aZQsg07Oq4j3zs-iB2rXb9X1cY5cVPFNpjSsUlkD-ymTJaZiqnSWP0AqVWrUGP-VIKjhS8TuO9ilAnYFXayU6U80-zxF8/s320/cinnamon+buns+flour+template+on+counter.jpg" width="320" /></a></div>
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I used a yard stick to measure and to square up the rectangle. I am challenged by measuring spaces accurately, so this was an important step for me. You may be able to "wing" it but I can't.<br />
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Turn the dough out onto your floured area and punch it down. It should resemble this:<br />
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Next roll it out evenly into a 16X24" rectangle. Make sure both the dough and the rolling pin are well floured. Here's what you should end up with:<br />
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Spread your filling mixture evenly over the rolled out dough. Leave about 1/2" around 3 of the edges, leaving none around the long side closet to you where you'll start to roll the dough up into a cylinder:<br />
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It will look like a lot of filling while you are rolling it, but don't worry about that. Make sure you roll the dough up as tightly as you can, and you ease it up off the counter as you roll, trying your best not to tear it!<br />
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When you've got it all rolled up, straighten the cylinder and cut off the ends to "square it up" so the your rolls are neat with clean edges. Cut the cylinder in half, then cut each half in half again, then each of those sections into 3 pieces, so you get 12 rolls total. Place the rolls cut side up into a <u>well buttered 13X9" baking dish.</u><br />
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At this point you can cover the rolls with some plastic wrap and refrigerate them to bake off the next day (that's what I did) OR you can cover them loosely with a clean kitchen towel and let them rise for about 30 minutes until they are almost doubled in size. Either way, you need to preheat your oven to 400 degrees F. If you've refrigerated them overnight, let them come up to room temperature, bu leaving them out on the counter for 30 minutes before baking. Bake them for 14 - 16 minutes. While they are baking, beat together the frosting ingredients. I used my small hand mixer. Let the rolls cool for 10 minutes before icing them This recipe makes a GENEROUS amount of frosting! Don't be shocked at how much it is!<br />
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<b>And remember those little ends I cut off to square off the dough? Here's what I did:</b><br />
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I made 4 little mini-rolls as a cooks treat! They weren't as pretty as the other ones in the big pan, but hey, it's all about the taste, right? I was taking the big pan of 12 to a brunch, but left these home with my hub, and boy, he was one happy camper!<br />
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<b><i><span style="font-size: large;"> A little bacon, a big cup of coffee and a newspaper! I am not sure he noticed I was gone... </span></i></b></div>
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Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com2tag:blogger.com,1999:blog-602288257217957639.post-67850020065267911462015-03-29T07:51:00.002-07:002015-03-29T07:51:15.283-07:00Traditional English Tea and Scones<div class="separator" style="clear: both; text-align: center;">
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<b>I am a HUGE Downton Abbey fan, as are most of my friends. This year, many of members of our group of longtime girlfriends are turning 60. So, in honor of that momentous occasion, I decided to have a tea party to honor one of them. Not only because we love Downton Abbey but because I LOVE tea. I actually don't drink coffee at all, but have a cup or two of tea every morning -- and some afternoons. In addition, I am an "English" tea drinker, meaning I like my tea with a little bit of milk in it. I also LOVE china, so a traditional afternoon tea is the perfect party to have at my house (not that there is any party that's not perfect to have!). Our local paper had a wonderful article about how to throw a perfect tea party and that got my creative party juices flowing. <a href="http://www.richmond.com/food-drink/clare-schapiro/article_45bfa2b7-398f-5217-b4b2-1c9565ce2290.html">Here is link</a> to the article along with featured recipes.</b><br />
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<b>Once I conferred with another friend and we decided to have this party, I went up into my attic to look for my own not so distinguished tea set. It's a mixed bunch of china including a teapot, some cups and saucers, 3 or 4 luncheon plates and a cream pitcher. I collected it because of the violets and green leaves, a combination I love. I looked and looked up there, in that flea market under the roof. Just when I was about to give up, LOOK what I found:</b><br />
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<b>Not my mismatched tea set, but a beautiful, antique tea set given to me by me dear, departed father-in-law, that had belonged to his mother. As far as I can remember, she purchased this set at the St. Louis World Fair in 1904 from the "Nippon Pavilion" -- his description, not mine! It is drop dead GORGEOUS and <u>Yes, I Used It</u>. Here is a close up of one of the cups and the creamer so you can see the pattern:</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5_BaRHEFc3SZHlHJ8WbDdWwK2ZPq1KDB3_xjkHpPEnfUH7ciJjW6PVUDKGF9vVOoLLAANu-FjEcK8Aijzt8vgOnvuuXReCFxgB6HLw_BMZXQZgC5RttHGufD6X8Zz7jGC4ZGyZR5GEqw/s1600/tea+set+from+Nina.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5_BaRHEFc3SZHlHJ8WbDdWwK2ZPq1KDB3_xjkHpPEnfUH7ciJjW6PVUDKGF9vVOoLLAANu-FjEcK8Aijzt8vgOnvuuXReCFxgB6HLw_BMZXQZgC5RttHGufD6X8Zz7jGC4ZGyZR5GEqw/s1600/tea+set+from+Nina.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Antique Japanese China </td></tr>
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<b>Anyway, on to the food, which is, after all, what a party is all about. We had all the traditional treats associated with English Tea, plus some!</b><br />
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<b>Scones with clotted cream and strawberry jam!</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicc_Z28kA6z4m3DqaNenPPnsp9JrJLh4OrW2bw6PwIZUU4BWSBakDYU6aq3yZ9EVXoatxEgoqXll1XDF0SK9YcydkLYZ6dD3gVFOwm3dJyaYWUQPIUCLSIbse3GnumWCqQ3wLkhG_CTyI/s1600/tea+party+scones.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicc_Z28kA6z4m3DqaNenPPnsp9JrJLh4OrW2bw6PwIZUU4BWSBakDYU6aq3yZ9EVXoatxEgoqXll1XDF0SK9YcydkLYZ6dD3gVFOwm3dJyaYWUQPIUCLSIbse3GnumWCqQ3wLkhG_CTyI/s1600/tea+party+scones.jpg" height="200" width="152" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Tea and Scones with a lovely jam pot I found (from my Mom) and fresh flowers. </b><br />
<b>What lady doesn't want that for her birthday? This is my own china (Noritake Asian Song).</b><br />
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<b>And there were Finger Sandwiches and Cheddar Biscuits, <a href="http://midlomomsmusings.blogspot.com/2013/12/cheese-biscuits-and-holidays.html">(recipe here)</a></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvPNsNqH3UVVuxzu4RC_9aDlKYW4WPG0NQAQNlXRSzNcIeIkKnopJvzeTPxFbzyC8mFwOKhgEGpukFCkqoAq2vCevXfDvPZxNrIBNk99OQY7sQbBDCw-X0nPSqetUlB-fd0pCWXndw0s/s1600/tea+party+finger+sandwiches+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvPNsNqH3UVVuxzu4RC_9aDlKYW4WPG0NQAQNlXRSzNcIeIkKnopJvzeTPxFbzyC8mFwOKhgEGpukFCkqoAq2vCevXfDvPZxNrIBNk99OQY7sQbBDCw-X0nPSqetUlB-fd0pCWXndw0s/s1600/tea+party+finger+sandwiches+2.jpg" height="150" width="200" /></b></a></td></tr>
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<b>And of course, Tea, real tea, loose tea, made in two lovely tea pots, one from my Great Grandmother-in-law and one from my dear friends Grandmother. Here's her slightly more contemporary set:</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zFIJLXjphmL8Rm6YX6AGk6la2fUlW9rwiYZIDbh9arr9VqLI9Zy12c03WXnF_uBmSFW5Jr9DAI-ZyUsdg6kR6piefTSdXWiWwXM1rLBkMEEaq9Qw5DExgSlNo15r04lTxShD2JjBL1Q/s1600/tea+party+Lauren+Tea+set.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zFIJLXjphmL8Rm6YX6AGk6la2fUlW9rwiYZIDbh9arr9VqLI9Zy12c03WXnF_uBmSFW5Jr9DAI-ZyUsdg6kR6piefTSdXWiWwXM1rLBkMEEaq9Qw5DExgSlNo15r04lTxShD2JjBL1Q/s1600/tea+party+Lauren+Tea+set.jpg" /></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Beautiful 1950's era tea set by Noritake</b></td></tr>
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<b>After some discussion, we altered the finger sandwich recipe from the article and used softened cream cheese on the sandwiches instead of butter. That's how my mom and grandmother always did it, so I figured that's a "Southern" thing. I used the recipe from the article for the scones, but I made them in my food processor. I also pre-baked the scones about 90% so that I only had to warm them when the guests arrived. Another sweet friend brought a lovely silver tray filled with tiny tarts and chocolate drizzled strawberries, so it was a full and beautiful table. I didn't get a picture of those, but they not only looked pretty but tasted delicious, too. It's good to have friends, especially friends who can cook and will always help you out! </b></div>
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<b>As a wee word of advice, go ahead and purchase a fluted biscuit cutter for these scones. I could not find a small sized one, but a larger one made perfectly beautiful scones. </b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiow56l8asFWjOd554zFzWj5VqYSHFiCUpRP8qKRWh3_9bsAdn9ZFMoQM8L7vD3gW88cht4q4pM0Ybw0tXfYJOw-XOrbCULNdGYPLUzaiee3FrFlR2v0iTfFJ3FNlINHWE9bnxA0sCySRA/s1600/tea+party+scones+close+up.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiow56l8asFWjOd554zFzWj5VqYSHFiCUpRP8qKRWh3_9bsAdn9ZFMoQM8L7vD3gW88cht4q4pM0Ybw0tXfYJOw-XOrbCULNdGYPLUzaiee3FrFlR2v0iTfFJ3FNlINHWE9bnxA0sCySRA/s1600/tea+party+scones+close+up.jpg" height="320" width="292" /></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Scones with Clotted Cream and Strawberry Jam</b></td></tr>
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<b><u><i><span style="font-size: large;">Clare's English Scones</span></i></u></b></div>
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Makes 8 large scones or 16 small ones</div>
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<b><i><span style="font-size: large;">1.5 c. all purpose flour</span></i></b></div>
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<b><i><span style="font-size: large;">1/4 tsp. Kosher salt</span></i></b></div>
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<b><i><span style="font-size: large;">2 tsp. baking powder</span></i></b></div>
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<b><i><span style="font-size: large;">4 T. COLD unsalted butter</span></i></b></div>
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<b><i><span style="font-size: large;">3/4 c. COLD buttermilk</span></i></b></div>
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<b><i><span style="font-size: large;">More flour for dusting</span></i></b></div>
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<b><i><span style="font-size: large;">Preheat oven to 425 degrees. </span></i></b></div>
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<b><i><span style="font-size: large;">Sift the flour, salt and baking powder together in a bowl and add to the bowl of your food processor, fitted with a steel blade. Cut the butter into small pieces and add that to the flour mixer. Put the lid on and pulse the flour/butter mixture about 8 times until the it starts to look like wet sand. Add the buttermilk slowly through the tube with the motor running until the mixture <u>just</u> comes together and forms a rough ball - don't over mix it or the scones will be tough. Turn the dough out onto a pastry mat or clean counter space that has been dusted with flour. Pat or roll the dough to about 1/2" + thick. You may need to add a little more flour to keep it from sticking. Cut the dough with your floured scalloped cutter and place on an ungreased baking sheet. Bake for 10 -15 minutes. I baked mine 10 minutes and removed them from the oven an hour before the party started. I reheated the scones -- covered loosely with foil -- for 5 more minutes when my guests arrived. I liked it that way so I could clean up the floury mess on my kitchen counter before everyone arrived! </span></i></b></div>
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<b><i><span style="font-size: large;">Serve the warm scones with clotted cream, strawberry jam and Irish butter. SO delicious, and what a treat. They were easy to make and I'll definitely be doing this again! </span></i></b></div>
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Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com2tag:blogger.com,1999:blog-602288257217957639.post-8196756990138640602015-03-18T11:15:00.001-07:002017-05-20T07:45:40.432-07:00Wonton Soup and Chicken Lettuce Wraps<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgo5PcCfCNNc6AFyn4DquSJVoE2IyafPganI3Am4OZE0aF1J2Nkdzn98W90SOQL3sAbnba-pAPZl6fbeXDr4hve-1fXCte01ZSBZ9RkKblHBfdKaM9PXzB1oV5whbJS_ZWqmjkW4qgGA/s1600/lettuce+wraps+made.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgo5PcCfCNNc6AFyn4DquSJVoE2IyafPganI3Am4OZE0aF1J2Nkdzn98W90SOQL3sAbnba-pAPZl6fbeXDr4hve-1fXCte01ZSBZ9RkKblHBfdKaM9PXzB1oV5whbJS_ZWqmjkW4qgGA/s1600/lettuce+wraps+made.jpg" width="262" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Lettuce Wraps</td></tr>
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I've made lettuce wraps before but these turned out almost exactly like the ones I've had at PF Changs. However, in the vein of total honesty, I think I need to say that I believe that they were better! They didn't taste greasy at all, and sometimes the ones there are slightly greasy. They also were<i> just a little bit sweet</i>, and again, theirs are sometimes a bit too sweet for me. These hit the PERFECT balance of sweet and spicy, a bit of crunch from the water chestnuts and green onions, and a melting softness from the butter lettuce. The added benefits of a lower fat, low carb meal are hardly worth mentioning, because this doesn't taste like a "healthy" meal -- but it is. How great is that? Guilt free indulgence!<br />
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One of the best parts of this 2 part meal is that since many of the same ingredients are used in both dishes, you don't have to feel guilty about purchasing something and just using it once!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpCP9M47CKt5C_gr95pbGc7FMTA2WtEtpr2LakIZ2_lW0_99dnUbRiwnMi44E5rBckedxeYEDykvFg3RfDTcRXDWKAjyCv_q3gIowk4MfDgY7mKTDBIRRxulUKkyI9p9BFiM4jvePUig/s1600/lettuce+wraps+soup.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpCP9M47CKt5C_gr95pbGc7FMTA2WtEtpr2LakIZ2_lW0_99dnUbRiwnMi44E5rBckedxeYEDykvFg3RfDTcRXDWKAjyCv_q3gIowk4MfDgY7mKTDBIRRxulUKkyI9p9BFiM4jvePUig/s1600/lettuce+wraps+soup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wonton Soup</td></tr>
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This soup, on the other hand, was inspired by one made by my sweet cousin when I visited her last year. She promised me it was easy, and it was! It was also just as delicious as I remembered. I watched her make it last fall and I followed her suggestions and cooking advice to recreate it. I added fresh shiitake mushrooms, mostly because they looked so fresh in the store when not much else did! I decided to add them to the Lettuce Wraps I'd planned as well. They were a bit on the pricey side, $3.99 for 8 oz. but I am glad I splurged. WOW, were they good in the soup and in the lettuce wraps, too! My cousin and I agree, this soup has got it all -- spicy, silky, fresh and flavorful -- UMAMI!<br />
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Read the recipes first and do all your chopping of similar ingredients at one time to save yourself time!<br />
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<b>Since many of the ingredients in the recipes contain quite a bit of sodium, I did not add any additional salt to either recipe. We found these dishes to be well seasoned without doing so. You may want to taste them before you add any. </b><br />
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First, the soup:<br />
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<b><i><u><span style="font-size: large;">Wonton Soup</span></u></i></b><br />
<b>4 servings</b><br />
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<b><i><span style="font-size: large;">32 oz. organic, low sodium chicken stock or broth or homemade</span></i></b><br />
<b><i><span style="font-size: large;">(I used "Imagine Natural Creations Chicken Stock")</span></i></b><br />
<b><i><span style="font-size: large;">1 pkg. Trader Joe's frozen mini Chicken Cilantro Wontons (or your favorite) 12 oz. size</span></i></b><br />
<b><i><span style="font-size: large;">1 tsp. minced fresh ginger </span></i></b><br />
<b><i><span style="font-size: large;">1 T. Sriracha chili garlic sauce or to taste</span></i></b><br />
<b><i><span style="font-size: large;">2 T. hoisin sauce</span></i></b><br />
<b><i><span style="font-size: large;">2 T. dry white wine (optional) </span></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdtM4A8pMyA0EcYFyqXWKEVMo1-v7GsVYGh0_c9C32Ix4h0vVh2p_5N6ILhj_q4hQchrqhJcuf2GZNTOSKWuYEJfcNHX6Uy8uZrzDwKSU46JtRvwQ-dmULVyizJl-sRdLzOMP23hu5y0/s1600/lettuce+wraps+wontons.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><b><i><span style="font-size: large;"><img border="0" height="110" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdtM4A8pMyA0EcYFyqXWKEVMo1-v7GsVYGh0_c9C32Ix4h0vVh2p_5N6ILhj_q4hQchrqhJcuf2GZNTOSKWuYEJfcNHX6Uy8uZrzDwKSU46JtRvwQ-dmULVyizJl-sRdLzOMP23hu5y0/s1600/lettuce+wraps+wontons.jpg" width="200" /></span></i></b></a></div>
<b><i><span style="font-size: large;">1 T. soy sauce</span></i></b><br />
<b><i><span style="font-size: large;">2 tsp. "Nakano" brand seasoned rice wine</span></i></b> <span style="font-size: large;"><b><i>vinegar</i></b></span><br />
<b><i><span style="font-size: large;">1/2 c. chopped Shiitake mushrooms (leave them out if you hate mushrooms)</span></i></b><br />
<b><i><span style="font-size: large;">To Serve:</span></i></b><br />
<b><i><span style="font-size: large;">2 thinly sliced green onions</span></i></b><br />
<b><i><span style="font-size: large;">2 - 3 T. rough chopped cilantro</span></i></b><br />
<b><i><span style="font-size: large;">Lime wedges</span></i></b><br />
<b>In a medium saucepan, combine the stock or broth, ginger, Sriracha, hoisin, wine, soy and rice wine vinegar. Bring this to a boil, then turn it down to a simmer. Cover and let cook about 5 minutes. Add the wontons and bring it back to a boil. Turn the soup down slightly so that it gently boils and cook 7 - 10 minutes until the wontons are cooked through. Add the mushrooms to the broth for the last 2 minutes, if you are using them. You just want to heat them up a little. Don't cook them long. </b><br />
<b>To serve the soup. ladle the broth and several wontons into a bowl, squeeze a lime wedge over it and sprinkle with cilantro and sliced green onions. Delicious! You can easily double this recipe for a bigger group or cut it in half for a quick lunch. </b><br />
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<b>NOW on to the Chicken Lettuce Wraps!</b><br />
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<b><i><u><span style="font-size: large;">Chicken Lettuce Wraps</span></u></i></b><br />
<b>serves 4</b><br />
<b><i><span style="font-size: large;">1 lb. lean ground chicken, white meat only</span></i></b><br />
<b><i><span style="font-size: large;">1 medium yellow onion, diced</span></i></b><br />
<b><i><span style="font-size: large;">4 cloves minced garlic (about 1 T.) </span></i></b><br />
<b><i><span style="font-size: large;">1 8 oz. can water chestnuts, coarsely chopped</span></i></b><br />
<b><i><span style="font-size: large;">1/2 c. chopped Shiitake mushrooms</span></i></b><br />
<b><i><span style="font-size: large;">1/4 c. hoisin sauce</span></i></b><br />
<b><i><span style="font-size: large;">2 T. soy sauce</span></i></b><br />
<b><i><span style="font-size: large;">2 tsp. "Nakano" brand seasoned rice wine vinegar</span></i></b><br />
<b><i><span style="font-size: large;">1 T. grated fresh ginger</span></i></b><br />
<b><i><span style="font-size: large;">2 tsp. Sriracha or more to taste</span></i></b><br />
<b><i><span style="font-size: large;">To Serve:</span></i></b><br />
<b><i><span style="font-size: large;">Lime wedges</span></i></b><br />
<b><i><span style="font-size: large;">2 green onions, thinly sliced </span></i></b><br />
<b><i><span style="font-size: large;">2 - 3 T. chopped and washed fresh cilantro</span></i></b><br />
<b><i><span style="font-size: large;">1 head butter lettuce, washed and leaves separated</span></i></b><br />
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<b>In a large non-stick skillet, over medium/high heat, brown the chicken, breaking up the large chunks. About 3 minutes in, add the onion and the soy sauce. When the onion starts to soften, add the garlic and the ginger; continue cooking about 5 minutes, stirring to combine. Add the hoisin sauce, rice wine vinegar and Sriracha. Cover and cook about 10 minutes to let the flavors blend. Add the water chestnuts and mushrooms and cook until heated through. At this point, you can hold it [ to 30 minutes, or refrigerate if you plan to serve it later.</b><br />
<b>To serve, place a few spoonfuls of the warm chicken mixture in the center of a piece of butter lettuce. Sprinkle with some green onions and a little cilantro, squeeze a lime wedge on it, wrap it up and enjoy! </b><br />
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<br />Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-86221544419020792842015-03-14T09:30:00.000-07:002015-03-14T07:10:51.434-07:003.14 PI day...What kind of pie are you making? Friday, March 14, 2015is 3.1415 and PI day or as the way I like t think of it - PIE day. What kind of PIE are you making? Try one of mine, here are two of our favorites. Both of these pies are old, family recipes. What kind of pie do you like to make? My husbands' family loves desserts, and his dad refused to leave the table without one! Treat your family and try one of mine!<br />
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Chocolate Pecan Pie --rich, chocolaty and full of nuts, so good with vanilla ice cream! View the recipe <a href="http://midlomomsmusings.blogspot.com/2009/06/love-chocolate.html">here</a> :<br />
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<tr><td class="tr-caption" style="text-align: center;">Chocolate Pecan Pie</td></tr>
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Or try some lemon chess pie, another family favorite and a recipe that has been in our family for many, many years:</div>
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You can check out the recipe and the history <a href="http://midlomomsmusings.blogspot.com/2009/07/lemon-chess-pie.html">HERE</a></div>
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<tr><td class="tr-caption" style="text-align: center;">Lemon Chess Pie</td></tr>
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Not my greatest picture, the pie is actually dark golden brown on the top and rich yellow underneath. The thing that really matters is that it is absolutely delicious! Very lemony and tart, with just enough sweetness. A favorite family story is one time when my husbands' grandmother, who everyone called Maw, made a mistake and left out the sugar in the recipe. When the pie was served and everyone was choking down the first bite, Maw smiled and said, "I like it tart, don't you?"</div>
<b><i>Fearless, just like Julia Child! </i></b><br />
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<br />Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com1tag:blogger.com,1999:blog-602288257217957639.post-20723906127257296572015-03-04T13:11:00.002-08:002016-03-22T15:46:37.318-07:00Slow Cooker Pork CarnitasI've written about making a crock pot Latin-inspired recipe before (<a href="http://midlomomsmusings.blogspot.com/2014/06/pork-chile-verde.html">see the recipe here</a> ) but that recipe included tomatillos. And, while I love tomatillos, I don't always have them on hand and sometimes they are not available locally. Or if they are, they cost an arm and a leg. Here's another recipe, a little different in flavor, but really good, nonetheless. I found this recipe on 12 Tomatoes, a recipe blog/website that I read quite often. You can read their version <a href="http://12tomatoes.com/2015/02/yummy-mexican-recipe-slow-cooker-pork-carnitas-tacos.html?ref=tag_box">HERE</a> I did things a little differently, because I just do. It always caused me trouble in school, but it seems to work out in cooking. I only had one orange -- and it was HUGE-- so I used half -- and 2 limes, but I need one for the slaw, so that's what I used, and honestly, it seemed like plenty to me. I added a little more cumin to make up for it. My jalapeno was huge, so I used half and used the other half in the slaw I made to go on top. I've linked that recipe below.<br />
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We liked the Carnitas better the 2nd time we ate them and I actually followed the directions and crisped the pork up in a skillet. The first time I made it, I simply spread it on a cookie sheet and put it under the broiler. Didn't get nearly crispy, so go for the skillet option recommended. Sometimes it IS good to follow directions!<br />
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Get out your trusty slow cooker and throw everything in early in the day. Go to work, or head off for a busy day of errands, etc. and you'll come home to a heavenly smelling house!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDUAZIDjKX_vUyWdGG8GBNfkZBRc6Rcg6l4JoV0udQ9DUHDjEEgA2lZjJ1zsqD_k6YBS5ZMvipRQv3C9VjL3OghNvr1urW3F9-id1eP_5KQZaDWmNp5haad6bZU2oel2PJdVGyh_r7VY/s1600/pork+chile+verde+made.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDUAZIDjKX_vUyWdGG8GBNfkZBRc6Rcg6l4JoV0udQ9DUHDjEEgA2lZjJ1zsqD_k6YBS5ZMvipRQv3C9VjL3OghNvr1urW3F9-id1eP_5KQZaDWmNp5haad6bZU2oel2PJdVGyh_r7VY/s1600/pork+chile+verde+made.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lB7ctcPCCW4vggHYH82_F95O5GAhhn1FrRf9Wi1rP1sOVXFUFG4oySPyp5dJXM4t5F6ZqW6LpZWL6g8FVTsXjSaT24omxsiVnB6pLm_rdgIPZS8-mmSgjX_Bn5eKPKYb3yB26wAl7rY/s1600/pork+chile+verde+prep+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lB7ctcPCCW4vggHYH82_F95O5GAhhn1FrRf9Wi1rP1sOVXFUFG4oySPyp5dJXM4t5F6ZqW6LpZWL6g8FVTsXjSaT24omxsiVnB6pLm_rdgIPZS8-mmSgjX_Bn5eKPKYb3yB26wAl7rY/s1600/pork+chile+verde+prep+2.jpg" width="150" /></a><br />
<b><i><u><span style="font-size: large;">Slow Cooker Pork Carnitas</span></u></i></b><br />
<b><i><span style="font-size: large;">Makes at least 8 Tacos</span></i></b><br />
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<b><i><span style="font-size: large;">3 lbs. boneless pork roast, rinsed and patted dry</span></i></b><br />
<b><i><span style="font-size: large;">(I used a sirloin roast, not a tenderloin)</span></i></b><br />
<b><i><span style="font-size: large;">2 yellow onions, chopped</span></i></b><br />
<b><i><span style="font-size: large;">1 half of a large orange 3 cloves garlic, smashed and roughly chopped </span></i></b><b><i><span style="font-size: large;">1 lime, cut in half</span></i></b><br />
<b><i><span style="font-size: large;">1 T. cumin</span></i></b><br />
<b><i><span style="font-size: large;">2 heaping tsp. dried oregano</span></i></b><br />
<b><i><span style="font-size: large;">1 bunch cilantro, rinsed and stems removed</span></i></b><br />
<b><i><span style="font-size: large;">1 T. olive oil</span></i></b><br />
<b><i><span style="font-size: large;">1 jalapeno pepper, seeds removed and chopped (should be about 1 T. total)</span></i></b><br />
<b><i><span style="font-size: large;">Kosher salt and fresh ground pepper</span></i></b><br />
<b><i><span style="font-size: large;">Corn or wheat tortillas, your choice, for serving</span></i></b><br />
<b><i><span style="font-size: large;">Limes to squeeze over</span></i></b><br />
<b><i><span style="font-size: large;">Jalapeno Slaw, optional</span></i></b><br />
<b><i><span style="font-size: large;">Hot Sauce (optional)</span></i></b><br />
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<u><span style="font-size: large;">(Don't skip the step of drying the roast. It makes a difference, as the spices will adhere to it better.You can see mine draining on a paper plate lined with several paper towels.) </span></u><br />
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<b>Season the pork roast well with salt and pepper. Place it in the bottom of your slow cooker. Pour over the oil and turn it over to coat. Add the onion, garlic, jalapeno, cumin. cilantro and oregano. Squeeze the orange half and the lime over the ingredients. Add the squeezed out fruit to the slow cooker. </b><br />
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<b>Cook on low heat for at least 6 hours. Remove the orange and lime and discard. Take your roast out and place it on a cookie sheet.</b><br />
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<b>Using two forks, and perhaps occasionally a knife, shred the pork, onions and chili into a big ol' mixture of goodness, like this:</b><br />
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<b>As I said above, I tried crisping the meat up under the boiler, but it didn't get nearly crispy enough. The second time was the charm, when I used a hot non-stick skillet, added a little vegetable oil and carefully laid 2 heaping spoonfuls of the pork mixture and pressed it down into the oil and let it sizzle away into awesome crispiness....Like this:</b><br />
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<b>We enjoyed them topped with a little jalapeno slaw (<a href="http://midlomomsmusings.blogspot.com/2011/08/hurricane-irene-and-fish-tacos.html">recipe here, along with Fish Tacos</a>) and a few drops of hot sauce! </b><br />
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<b><i><span style="font-size: large;">They were YUMMY! </span></i></b></div>
Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0tag:blogger.com,1999:blog-602288257217957639.post-46008497181377868192015-02-17T11:57:00.003-08:002015-02-17T11:57:35.332-08:00Shrimp Pesto PastaThis is a dinner I made by raiding the pantry and the refrigerator. It was totally unplanned. All I knew early in the day was that dinner would contain shrimp and pasta. The rest of it came together as the meal progressed. I buy big bags of frozen raw shrimp when they are on sale. It's great to have them in the freezer anytime we feel like seafood for dinner. Other things I keep in the pantry, like pesto sauce and evaporated canned milk. In the summer, I can step outside my kitchen door and pick basil if I want pesto. I freeze a good amount of it but usually run out around January. SO, a jar or 2 of pesto sauce in the pantry is the way to go. Evaporated canned milk is a great shelf stable sub for cream, and it's lower in fat as well. Cherry tomatoes and fresh garlic are always on our weekly shopping list, so we've always got them on hand.<br />
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This entire dinner came together in about 30 minutes. The pasta and shrimp both cook up quickly and the sauce goes together in a flash. I've given measurements for 2 hearty portions, but it can easily be doubled. This amount made a plate full for each of us plus a small bowl for lunch then next day. AND my husband said, "Don't scrimp on the shrimp!"<br />
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Here's what I came up with, using what I had around:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEM1QfhJIsIxG0w_d6x97nYqt2K6StujL7JLDfO2XfCqkwfB91SPD7U2MR8pZ-jEoIzTM0_qBzc1QJYkSgWHbII9sc9SpNnC76hVlzZLGwlw5R5JwunnFdVY5EnWg-ASsy8G-MDmfw4s/s1600/shrimp+pesto+pasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEM1QfhJIsIxG0w_d6x97nYqt2K6StujL7JLDfO2XfCqkwfB91SPD7U2MR8pZ-jEoIzTM0_qBzc1QJYkSgWHbII9sc9SpNnC76hVlzZLGwlw5R5JwunnFdVY5EnWg-ASsy8G-MDmfw4s/s1600/shrimp+pesto+pasta.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp Pesto Pasta<br />Wish I'd had a fresh basil leaf for garnish!!<br /></td></tr>
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<b><i><u><span style="font-size: large;">Shrimp Pesto Pasta with Roasted Tomatoes and Garlic</span></u></i></b><br />
<b>2 servings</b><br />
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<b>16 LARGE shrimp peeled and deveined, tails off</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6idEw7XLHD4pqpEpHclSsApXaIDPQwEnIxWUa9Px6XkrOLdmLjQZKFfT2VViCAIIXsodG_7ShBhg-gD4pvRhuT9ewh5aG7XPZj614I4AEyGg6KgeN9d7Fg4NvTNXQ-0hgQWSRBO4ak0w/s1600/shrimp+pesto+pasta+pesto.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6idEw7XLHD4pqpEpHclSsApXaIDPQwEnIxWUa9Px6XkrOLdmLjQZKFfT2VViCAIIXsodG_7ShBhg-gD4pvRhuT9ewh5aG7XPZj614I4AEyGg6KgeN9d7Fg4NvTNXQ-0hgQWSRBO4ak0w/s1600/shrimp+pesto+pasta+pesto.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pesto Sauce and Evaporated Milk<br />Pantry Staples</td></tr>
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<b>4 cloves of garlic peeled and halved</b><br />
<b>8 cherry tomatoes </b><br />
<b>2 T. Classico Pesto Sauce </b><br />
<b>3 T. evaporated skim milk (from a can) or equal amount cream</b><br />
<b>2 T. dry white wine</b><br />
<b>6 - 8 oz. vermicelli</b><br />
<b>Olive Oil</b><br />
<b>Kosher Salt</b><br />
<b>Freshly ground black pepper</b><br />
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Preheat your oven to 300 degrees. Toss the tomatoes and garlic in a little olive oil and put them into a small baking dish. I like to use stoneware for this.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB36LLuwVhaH0onq4ciF7noKfhjaOk3PZouwGYpjWCWXTbX8GevfIjGhxb0qcv0OwgTkP8iZKH2H6jVHo4iCmiioOz6XAazH_ruCaq2E77jI-Hb1xOy_HFZlgwYaXa8WBvTIt9sfpPn9E/s1600/shrimp+pesto+pasta+tomatoes+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB36LLuwVhaH0onq4ciF7noKfhjaOk3PZouwGYpjWCWXTbX8GevfIjGhxb0qcv0OwgTkP8iZKH2H6jVHo4iCmiioOz6XAazH_ruCaq2E77jI-Hb1xOy_HFZlgwYaXa8WBvTIt9sfpPn9E/s1600/shrimp+pesto+pasta+tomatoes+2.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherry tomtaoes and garlic for roasting</td></tr>
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While the veggies are roasting, place the shrimp in a single layer on a layer or two of paper towels to dry them in preparation for searing. They need to be fairly dry. </div>
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Fill a large pot with water and bring it to a boil for the pasta.<br />
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While the water is heating, preheat a non-stick skillet until it is hot. Add a few drops of olive oil and sear the shrimp off a few at a time, making sure not to crowd them or over cook them. Sprinkle them lightly with kosher salt while they are searing. Cook them 2 - 3 minutes on each side. Remove them to a bowl to add back into the sauce later.<br />
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They should be just pink and slightly crispy on the edges as shown above.<br />
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In the same pan, add the pesto sauce, the evaporated milk and the white wine. Stir over low heat to combine. Don't let the sauce boil, just simmer gently until warmed through.<br />
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Cover it and keep warm until the pasta is cooked to al dente'. Drain the pasta well, and add it back into the hot pot you cooked it in. Add the tomatoes and garlic and the sauce you made. Toss to combine. Add the shrimp and cover the mixture. Heat on low a few minutes and serve with grated Parmesan.<br /><b><i><span style="font-size: large;"><br />Enjoy! </span></i></b>Midlo Momhttp://www.blogger.com/profile/00350206980216334591noreply@blogger.com0