tag:blogger.com,1999:blog-33225481297095414542024-03-13T23:42:39.452-05:00SourdoughNativeSourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.comBlogger256125tag:blogger.com,1999:blog-3322548129709541454.post-35395376648724645732019-05-26T15:29:00.001-05:002019-05-26T15:29:53.060-05:00Grilled Chicken Ranch burgers<div style="box-sizing: inherit; color: #444444; font-family: "Open Sans", Arial, Helvetica, sans-serif; font-size: 15px;">
So jazzed to see this recipe published in Taste Of Home--Enjoy!</div>
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<a href="https://www.tasteofhome.com/recipes/grilled-chicken-ranch-burgers/">https://www.tasteofhome.com/recipes/grilled-chicken-ranch-burgers/</a></div>
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Grilled Chicken Ranch Burgers</h1>
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This is one of the most fantastic, flavorful burgers I've ever made. Ranch is a favorite in dips and dressings, and believe me, it doesn't disappoint in these burgers, either! —Kari Shifflett, Lake Mills, Iowa</div>
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<section class="recipe_yield" style="border-bottom: 1px dotted; border-top: 1px dotted; box-sizing: inherit; clear: both; min-height: 20px; padding: 5px !important;"><span class="rec-CTime" style="box-sizing: inherit; display: inline-block;"><span style="box-sizing: inherit; font-weight: 700;">TOTAL TIME:</span> Prep: 15 min. + chilling Grill: 10 min.</span><span class="rec-Servings" style="box-sizing: inherit; display: inline-block;"><span style="box-sizing: inherit; font-weight: 700;">YIELD:</span> 16 servings</span></section></div>
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Ingredients</h2>
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<li style="border-bottom: 1px solid rgb(222, 223, 222); box-sizing: inherit; list-style-type: none !important; padding: 3px;">3/4 cup ranch salad dressing</li>
<li style="border-bottom: 1px solid rgb(222, 223, 222); box-sizing: inherit; list-style-type: none !important; padding: 3px;">3/4 cup panko (Japanese) bread crumbs</li>
<li style="border-bottom: 1px solid rgb(222, 223, 222); box-sizing: inherit; list-style-type: none !important; padding: 3px;">3/4 cup grated Parmesan cheese</li>
<li style="border-bottom: 1px solid rgb(222, 223, 222); box-sizing: inherit; list-style-type: none !important; padding: 3px;">3 tablespoons Worcestershire sauce</li>
<li style="border-bottom: 1px solid rgb(222, 223, 222); box-sizing: inherit; list-style-type: none !important; padding: 3px;">3 garlic cloves, minced</li>
<li style="border-bottom: 1px solid rgb(222, 223, 222); box-sizing: inherit; list-style-type: none !important; padding: 3px;">3 teaspoons pepper</li>
<li style="border-bottom: 1px solid rgb(222, 223, 222); box-sizing: inherit; list-style-type: none !important; padding: 3px;">4 pounds ground chicken</li>
<li style="border-bottom: 1px solid rgb(222, 223, 222); box-sizing: inherit; list-style-type: none !important; padding: 3px;">3 tablespoons olive oil</li>
<li style="border-bottom: 1px solid rgb(222, 223, 222); box-sizing: inherit; list-style-type: none !important; padding: 3px;">16 hamburger buns, split</li>
<li style="border-bottom: 1px solid rgb(222, 223, 222); box-sizing: inherit; list-style-type: none !important; padding: 3px;">Optional toppings: Tomato slices, lettuce leaves, sliced red onion, sliced cucumber, sliced avocado and ranch dip</li>
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Directions</h2>
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<li style="border-bottom: 1px solid rgb(222, 223, 222); box-sizing: inherit; list-style-type: none; padding: 3px 0px 5px;"><span style="box-sizing: inherit; font-weight: 700;">1.</span> <span style="box-sizing: inherit;">In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen 1/2-in. thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up.</span></li>
<li style="border-bottom: 1px solid rgb(222, 223, 222); box-sizing: inherit; list-style-type: none; padding: 3px 0px 5px;"><span style="box-sizing: inherit; font-weight: 700;">2.</span> <span style="box-sizing: inherit;">Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with desired toppings.</span></li>
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© 2019 RDA Enthusiast Brands, LLC</div>
Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-25956358789543321592017-09-27T16:14:00.000-05:002018-10-27T14:24:52.064-05:00Chili Cheese Hot Dog Burrito Bake<div>
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I'm back.</div>
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Sorry folks, I took a long hiatus from my beloved blog. </div>
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A lot happened. </div>
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Starting off -- I experienced another episode of cancer. I probably haven't shared this but I am a cancer survivor. </div>
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I was first diagnosed 24 years ago at the young age of 34. I was a young mother going through a traumatic divorce.</div>
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I went on to meet my soul mate, marry and move to North Iowa. We were blessed with two beautiful girls. </div>
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Seven years later the dreaded cancer came back. </div>
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With the excellent care I received I again survived. And life took over raising 4 exceptional little beings and then I created this blog as an outlet for my love of food, eating and cooking. </div>
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All while having my older kids go through high school and college and wrangling the younger two through school as well. </div>
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Three years ago, I had to fight that damn C word again. And then low and behold 2 weeks after I returned to my job, the company I loved working for, for almost 9 years, terminated my position. </div>
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I lost a lot of the loving drive I had to actively pursue my beloved blog. I still have some angst over that episode, but I moved on. </div>
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My oldest daughter then married her wonderful Steven. And then a year later my mommy left this life unexpectedly. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">She was</span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> the reason I love food and cooking so much. My heart just could not bring me to post. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">But I've been cooking and feeding my family and my dear dad ever since. I have to cook for my DH each night and to make a meal and take it to my daddy nightly was a no brainer. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">We're empty nesters now, the youngest two are both in college and now I'm a grandma!</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Such a blessing and my life is again in a good place to start sharing all the delicious, easy, nutritious (mostly-haha), meals I make every night. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Today was the day. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">I made a quick, easy, not so nutritious, but oh so delicious meal. Kinda geared to what my 81 year old father likes. He has the appetite of a teen mostly, crazy huh?</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">He loves chili cheese hotdogs. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Well, goodness. Who doesn't? I know we can't have them all the time but once in a while I indulge his not so good for you, but oh so good likes. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">I have to admit we all loved these. Psst... don't tell him I used whole wheat tortillas.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">These babies are made with your favorite chili and beans (yes, canned), copious amounts of cheese, hotdogs- you're fav brand, and sautéed onions. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">See, I did cook!</span></div>
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They are AWESOMMME! Cheesy, melty and everything thing you'd want in a chili cheese hotdog sans the bun. </div>
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But!</div>
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I subbed whole wheat flour tortillas. Gotta get something healthy in here, right?</div>
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Minimal prep and ready to devour in 30 minutes. </div>
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Now that's what I call a winner, weeknight dinner!</div>
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Cook time: 30 Min Prep time: 15 Min Serves: About 4</div>
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Ingredients</div>
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2- 15 oz cans of chili (with or without beans) I used with-beans</div>
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1- 16 oz pkg of hot dogs (we like good ole OM)</div>
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10- 8 inch flour tortillas (taco size-I used whole wheat, but go for your fav)</div>
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1- 16 oz pkg. shredded cheese</div>
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1 medium onion (chopped)</div>
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Directions</div>
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1. Preheat oven to 375F</div>
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2. Brown hot dogs in skillet add onion and cook just until onions are clear. I like to lay out my tortilla's and place hot dogs, some onions and a little cheese in each one. Reserve at least half of the cheese. Spread half of one can of chili on the bottom of the dish and place rolled hotdogs, seam side down over this. </div>
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3. Pour the rest of the cans of chili on top, spreading to cover and sprinkle with remaining cheese and bake, lightly tented with foil for about 25min or until cheese and chili are bubbling! I then drizzled crema on top or you could use sour cream and cilantro on top. </div>
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<a href="https://3.bp.blogspot.com/-2kURxQhNgIg/WcwQ29vgoLI/AAAAAAAAQSM/DC_I8jmsleoGCc1yGAA1zIW3uGqYSSmWQCEwYBhgL/s1600/IMG_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://3.bp.blogspot.com/-2kURxQhNgIg/WcwQ29vgoLI/AAAAAAAAQSM/DC_I8jmsleoGCc1yGAA1zIW3uGqYSSmWQCEwYBhgL/s400/IMG_0006.JPG" width="300" /></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Enjoy!</span></div>
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Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-78786312424376320722016-09-18T16:16:00.000-05:002016-09-18T21:06:08.625-05:00Easy Garden Fresh Tomato SauceIt's that time of year again.<br>
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The garden has exploded with ripe tomatoes and there is no way you, your family or the neighbors can eat them fast enough. </div>
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It's okay. </div>
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This is a sign to make easy, freezer tomato sauce. </div>
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Big, beautiful, garden fresh tomatoes are easily turned in to this versatile sauce. No need to peel them, just rinse well and chop in quarters, cut out the stem end and that's it!</div>
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INGREDIENTS</div>
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8 quarts of fresh, cored tomatoes, cut into quarters</div><div>3 tbsn olive oil, or canola oil</div>
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2 large onions, chopped</div>
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4-6 garlic cloves, smashed</div>
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1 cup red wine (opt.)</div>
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1 tbsn Kosher salt</div>
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2 tsp black pepper</div>
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DIRECTIONS</div><div><br></div><div>In a large stainless steel pot (important that it's not aluminum), heat 3 tbsn oil over medium heat 2-3 mins, then sauté the onions and garlic for 3-5 mins. </div><div>If using the red wine add no and reduce for 7-8 mins. </div><div>Throw in all those tomatoes and bring to a boil. Lower the heat so that they simmer at a low boil and stir occasionally over the next 2-3 hours. </div><div>Add in the salt and pepper and taste. Add more if needed. (If your tomatoes are too acidic add a tbsn of sugar). </div><div>Simmer for another 15-30 minutes and adjust seasoning. </div><div>Now would be the time if your making marinara to add a big bunch of basil and some fresh thyme and oregano.</div><div>Take off the heat and blend thoroughly with a stick blender. Or let cool slightly and in batches blend in a blender, venting the cover and being very careful you don't overfill the blender each time. </div><div>Let cool for 30-60 minutes and portion in containers to freeze. I use inexpensive plastic 3 cup containers from the dollar store. </div><div>Let cool to room temp, seal and freeze. </div><div>Voila! </div><div>Home made tomato sauce, fresh from the garden!</div><div><br></div><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Enjoy!</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kP9CODTPHsI/UXNuuPBoFxI/AAAAAAAAHlo/GZwACC0Leqs/s1600/Sig.png" imageanchor="1" style="text-align: start; clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><img border="0" src="https://1.bp.blogspot.com/-kP9CODTPHsI/UXNuuPBoFxI/AAAAAAAAHlo/GZwACC0Leqs/s1600/Sig.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; border: none; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; padding: 8px; position: relative;"></span></font></a></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br><br><br><br><br><br>This recipe is shared on My Link Parties. Also shared on <a href="http://www.thecountrycook.net/2014/06/weekend-potluck-123.html#more" style="text-decoration: none;">Weekend Potluck</a> and <a href="http://www.bunsinmyoven.com/" style="text-decoration: none;">Buns In My Oven</a> and <a href="http://www.foodiefriendsfridaydailydish.com/" style="text-decoration: none;">Daily Dish</a></span></div></div><div><span style="font-family: verdana, sans-serif;"><br></span></div><div><br></div><div><br></div><div><br></div>
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Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-47941006400757792302015-10-20T19:54:00.001-05:002023-11-14T17:13:43.557-06:00Slow Cooker New Mexico BeansThese are a staple I grew up with all my life and have adapted to making in the slow cooker. <div>They're flavorful, have a wonder gravy and can be included in so many Mexican dishes. </div><div><br></div><div>Burritos, quesadillas, eggs, tamales, casseroles, and on and on. </div><div><br></div><div>We actually love them as a side, with Parmesan sprinkled on them...I know, weird, but oh so good!</div><div><br></div><div><div><br></div><div><br></div><div>Ingredients</div><div><br></div><div>1 pound dried pinto beans </div><div>2-3 clove garlic, sliced</div><div>1 jalapeño or other chile, whole</div><div>1 med. onion, chopped</div><div>2 tbsn chile powder </div><div>2 tsp cumin</div><div>(2 tbsn bacon grease, totally opt. But it adds great flavor)</div><div><br></div><div>Directions</div><div><br></div><div>Place beans in a colander, rinse well, and remove any stones.</div><div>Pour beans into slow cooker and cover with water (about 6 cups). Add onionand garlic, chile, chile powder and cumin. Cook on low for 8 to 10 hours or until tender. Periodically check that the beans remain covered with water, and add additional hot water, if necessary, or if you would like extra bean broth.</div><div>When beans are almost done, taste broth and season with salt and pepper. I like to mash them slightly with a potato masher or wooden spoon for added body, leaving most of the beans whole. </div><div><br></div><div>As tempting as it may be, don't salt your beans until they're almost done cooking. Adding salt too soon can make them tough.</div></div>Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-75315344216696307672015-10-18T21:45:00.000-05:002015-10-18T21:45:54.850-05:00Easy One Pot American Chop Suey<div class="separator" style="clear: both;">
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This is the all American take on a Hungarian classic. </div>
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Made super simple, everything is cooked in one pot!</div>
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Some of you may know this as Goulash, Chop Suey, or by that handy hamburger helper friend. Either way, this is a meal your family will love to eat, you will love because it's made in one pot. Your family or whoever you serve it will be happy because it's just so tasty. And we'll all be happy because we didn't have to buy a box with ingredients we can't pronounce. </div>
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Meaning it's a win-win, in taste, simplicity and nutrition. </div>
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Yay! </div>
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Plus dinner/supper is on the table in a flash! (Okay...I'm also jazzed about the one pot-less mess to clean up!)</div>
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Wherever you're from. East Coast, Midwest, West Coast, this baby has been a tasty, easy meal to prepare and provide so many of us with a hearty good meal and it just never gets old. </div>
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It's sooo good!!</div>
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Easily made for 4-6 or a crowd, just double the ingredients. I've made it for potlucks, for new moms, for families just needing a hot meal, it's just a great staple to make for your loved ones or to share. </div>
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To make it for the cheese loving crowd, add in cheese at the end and sprinkle more on top. Whoa! Cheeseburger Mac! Another HH helper meal!</div>
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Here is the basic recipe--feel free to change this baby up!</div>
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INGREDIENTS </div>
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1 lb. lean ground beef</div>
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2 tbsp tomato paste</div>
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1/2 cup diced onions</div>
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1 cup diced bell pepper, I use yellow and orange</div>
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1 14 oz. can tomato sauce</div>
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1 14 oz. can diced tomatoes</div>
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2 tbsn soy sauce</div>
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1 tbsn Worcestershire sauce</div>
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1 tsp seasoned salt</div>
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1/2 tsp pepper</div>
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3 cups water</div>
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2 cups elbow macaroni, uncooked</div>
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DIRECTIONS</div>
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In a large pot, saute the ground beef over medium heat until no pink remains. Break up the meat while sauteing. Add in the tomato paste and cook for 2 minutes.</div>
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Add the onions, peppers and garlic to the pot and saute until they are tender, about 5 minutes. </div>
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Add 3 cups water, along with the tomato sauce, diced tomatoes, soy sauce, Worcetershire sauce, seasoned salt and pepper. </div>
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Stir well. Bring to a low boil, cover and cook for 15 to 20 minutes. </div>
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Add the elbow macaroni, stir well, return the lid to the pot, and simmer, stirring occasionally for 12-15 minutes, until the noodles are almost tender. Taste and adjust salt if needed. </div>
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Turn off the heat, and allow the mixture to sit about 10 more minutes before serving.</div>
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*To turn this into a cheesy dish, stir in 1 cup of shredded cheese after you turn of the heat and sprinkle another cup on top, then cover. </div>
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* We love to eat this as is with Parmesan cheese sprinkled on top (yes, the kind in the green container!)</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"> This recipe is shared on my </span><a href="http://sourdoughnative.blogspot.com/p/blog-page.html" style="text-align: start;">Link parties</a><span style="text-align: start;">. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com , <a href="http://leanlena.com/" target="_blank">Lean Lena</a> and http://www.hunwhatsfordinner.com/</span></span></div>
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Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-15581355615055811052015-09-13T15:54:00.002-05:002015-09-15T16:43:55.772-05:00Easy Baked Apple Purses-Worth Repeating!<h2>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: 17px;">Apple season is in full swing and these babies are worth repeating!</span></h2>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: 17px;">Easy Baked Apple Purses</span></h2>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br />These scrumptious little babies are a tribute to the delectable French pastry <i>Chausson aux Pommes, </i>which are delicate buttery "slippers" filled with a tender apple compote.<br /><br />Now, back to reality and the frozen tundra that I live in called North Iowa.<br /><br />Ahem...far, far removed from anything remotely "French".<br /><br />But.<br /><br />That doesn't mean I can't <strike>pretend</strike> try to come up with a recipe that might come close. Actually once you taste these you may just think you're in Paris!<br /><br />Well, yeah, that may be a stretch, but not that far.<br /><br />They are beautiful little purses of baked goodness, filled with tender apples cooked in butter, cinnamon and brown sugar. Drizzled with a brown sugar glaze...<br /><br />oops sorry, I drooled a little on my keyboard.</span><br />
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<span style="color: black;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://www.blogger.com/%E2%80%9Dhttp://myniche-myspace.blogspot.com/%E2%80%9C"><img border="”0″" src="applewebdata://4BA069B7-505A-4E33-8215-0CEA2070C431/%E2%80%9Dhttp://i1301.photobucket.com/albums/ag111/Ma_Niche/0706cc78-c522-46ea-b42f-66ddd38b913e_zpsd16f13f8.jpg%E2%80%9C" /></a><a href="http://4.bp.blogspot.com/-Xg0QHw3ONF0/UxuHo8M-x2I/AAAAAAAAEZY/kaffjosc-LU/s1600/IMG_7497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Xg0QHw3ONF0/UxuHo8M-x2I/AAAAAAAAEZY/kaffjosc-LU/s1600/IMG_7497.JPG" width="640" /></a><br /><br />And..<br /><br />wait for it..<br /><br />wait.<br /><br />They're made from refrigerated biscuits. <gasp>!!!</gasp><br /><br />Yeah, I know, every true baker just threw up a little. But here, look at it again.<br /></span></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br />You know you'll be stopping by the refrigerated dough section the next time you go grocery shopping.<br /><br />Don't forget the apples!<br /><br /><br /><a href="https://www.blogger.com/blogger.g?blogID=3322548129709541454" name="more"></a></span><br />
<a name='more'></a><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br />Ingredients<br />1 can of large buttery biscuits<br />2-3 apples, peeled, cored and chopped into a a 1/2" dice.<br />1/2 cup of butter-1 stick<br />1/4 cup of white sugar<br />1/4 cup of brown sugar<br />1 tsp cinnamon<br />1 tsp vanilla extract<br /><br />Directions</span><br />
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat oven to 350F. Lightly spray a muffin tin with non stick spray.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a saute pan over medium heat melt the butter and add in both sugars.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add in apples, cinnamon and vanilla. Saute for 10-12 minutes, until bubbly and apples become tender. Set aside. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Meanwhile using a rolling pin, flatten out each biscuit to a 4-5" circle and push them into the muffin tin wells. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Fill each well with apples. Bring up the sides of the biscuit and pinch together and twist slightly to make a purse shape. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bake for 15-18 minutes.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Using the leftover glaze, there will be a little, add in powdered sugar to make a glaze, about a 1/4-1/3 of a cup, and drizzle over the warm "Purses". </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Voila! Bon appetit!!</span></li>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> There's only three here...<br /><br />Okay, who took the other 4 or 5???<br /></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"> This recipe is shared on my </span><a href="http://sourdoughnative.blogspot.com/p/blog-page.html" style="text-align: start;">Link parties</a><span style="text-align: start;">. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com , <a href="http://leanlena.com/" target="_blank">Lean Lena</a> and http://www.hunwhatsfordinner.com/</span></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Verdana, sans-serif; font-size: 14px;"></span>Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-68471598491569681392015-08-01T09:13:00.001-05:002015-08-01T09:17:07.620-05:00Sweet 'n Sour Sausage Kabobs<h2><br></h2><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This is such an awesome recipe...<br><br>It's worth repeating!<br><br>My family loves to have things off the grill, as do many I'm sure.<br><br>When it's grilling season, I'm game to try almost anything on the grill (except rice, it just doesn't work believe me).<br><br>So I prepped Asparagus from our garden and Chicken Sausage Kabobs with red and yellow peppers, onions and pineapple. Grilled and then brushed with a sweet and sour glaze--Yum!!<br><br></span><div class="separator" style="clear: both; text-align: center;"></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span><div class="separator" style="text-align: start; clear: both;"><a href="http://2.bp.blogspot.com/-e837QN22Ecs/UeAaHTRtWOI/AAAAAAAABsc/OEy4jUbsn5Q/s1600/SS2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" height="478" src="http://2.bp.blogspot.com/-e837QN22Ecs/UeAaHTRtWOI/AAAAAAAABsc/OEy4jUbsn5Q/s640/SS2.JPG" width="640"></font></a></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span><div class="separator" style="clear: both; text-align: center;"></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Can't wait to dive in??<br><br><br><a name="more"></a></span><div class="separator" style="clear: both; text-align: center;"></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span><div class="separator" style="clear: both; text-align: center;"></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span><div class="separator" style="text-align: start; clear: both;"><a href="http://3.bp.blogspot.com/-Z_lkRHCl7AQ/UeQdPuxyJhI/AAAAAAAABtE/OfnMkZ4W-eA/s1600/SS.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" height="478" src="http://3.bp.blogspot.com/-Z_lkRHCl7AQ/UeQdPuxyJhI/AAAAAAAABtE/OfnMkZ4W-eA/s640/SS.JPG" width="640"></font></a></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br><br>This is a fast, simple and really quite delicious meal to grill. It is on and off the grill in about 10 minutes. The total meal comes together in the time it takes to make a pot of rice, about 20 minutes!<br><br>Ingredients:<br>1 lb. fresh asparagus-tossed with 1 tbsp of EVOO and salt & peppered.<br>1 lb. of your favorite sausage ( ours is a Chicken Cheddar!), sliced into 1" pieces<br>1 each-yellow & Red bell pepper, cored and sliced into 1"cubes<br>1/2 sweet onion, peeled and cubed into 1" pieces<br>8 oz. can of Pineapple chunks drained and reserve juice<br><br>1/4 cup ketchup<br>1/4 cup reserved pineapple juice<br>1/4 cup soy sauce<br>2 tbsp cider vinegar <br>1 tbsp agave syrup or brown sugar<br>1 tsp black pepper<br><br>Directions:<br></span><ol><li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mix ketchup, pineapple juice, soy sauce, vinegar, brown sugar and pepper in a small bowl and set aside. </span></li><li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Thread onto skewers, sausage, pineapple, onion, peppers and continue using about 4-5 pieces of sausage per skewer. (we made 8 skewers)</span></li><li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat a grill to med high and place skewers and asparagus directly over heat. Cook turning until grill marks appear and asparagus is still crisp tender, about 8 minutes (depending on the size of your asparagus it may be ready in less than 5 minutes).</span></li><li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Remove asparagus to a serving dish and start slathering the Sweet & Sour glaze onto the skewers turning and coating over all sides, grilling about about another 2-4 minutes. </span></li><li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Remove to your serving tray and serve over/with rice. </span></li></ol><div style="text-align: center;"><div style="text-align: start;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> Enjoy!</span></div><div style="text-align: start;"><a href="http://4.bp.blogspot.com/-tF7401lQ5kU/UazL1U1N8hI/AAAAAAAABhQ/9ealRrGwQLU/s1600/Sig.png" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tF7401lQ5kU/UazL1U1N8hI/AAAAAAAABhQ/9ealRrGwQLU/s1600/Sig.png"></a></div><div style="text-align: start;"><br></div><div style="text-align: start;"><div class="separator" style="clear: both; text-align: center;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"> This recipe is shared on my </span><a href="http://sourdoughnative.blogspot.com/p/blog-page.html" style="text-align: start;">Link parties</a><span style="text-align: start;">. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com , <a href="http://leanlena.com/" target="_blank">Lean Lena</a> and http://www.hunwhatsfordinner.com/</span></span></div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 14px; -webkit-text-size-adjust: auto;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></div></div></div>Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-37641977770593709672015-06-26T13:31:00.001-05:002015-06-26T13:33:04.883-05:00Slow Cooker BBQ Pork Steak and "Baked" Potatoes<h2>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 17px;">This is such a great idea, and I've used it many times even using chicken, that I'm sharing it again. Enjoy!</span></h2>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br />I get a lot of use from my slow cooker, mostly during the Fall and Winter.<br /><br />Even when it gets really hot and humid back here in North Iowa I use my slow cooker, it doesn't heat up the house and saves my DH from the skeeters looking for a drink while he's trying to grill!<br /><br />Today I am trying something totally new to me.....making 2 ingredients in one slow cooker.<br /><br />Of course I saw this on Pinterest, if there is anything, anyone has ever made, tried, consumed or dreamed of, it is on this site. Pretty handy if you have an ingredient and want to change it up!!<br /><br />So this is basically pork steaks, simmered in a spicy BBQ sauce, then a layer of foil and scrubbed potatoes wrapped in foil are placed on top!!!<br /><br />Swwweeeetttt!!!<br /><br />All this meal needs is a side of veggies or salad and it's good to go!</span><br />
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<a name='more'></a><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /><a href="https://www.blogger.com/blogger.g?blogID=3322548129709541454" name="more"></a>Start off by gathering your ingredients...</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Then just coat the pork steaks in seasoned (salt & pepper) flour and brown lightly on both sides in a large pan with 1 tbsp of oil. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Then place this in the slow cooker and cover with the BBQ sauce and seasonings. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Place foil over the top loosely and place the potatoes on top. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cover and cook on low 5-6 hours. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">And...Voila!</span></div>
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<u style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients:</u></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1.5 lbs Pork steak</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup BBQ sauce</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp Cajun seasoning</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tsp Onion Powder</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tsp Garlic Powder</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 cup flour seasoned with salt and pepper</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp Canola oil</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 potatoes, scrubbed and wrapped in foil</span></div>
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<u style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Directions:</u></div>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat the oil in a large saute pan, coat the steaks in the flour and cook until lightly browned on both sides, about 4-5 minutes per side. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Meanwhile, mix BBQ sauce with Cajun seasoning, Cumin and Garlic Powder. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Place browned steaks in the bottom of the slow cooker and coat with the BBQ sauce. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Place a piece of foil loosely over the steaks and place the potatoes on top. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cover and cook on low for 5-6 hours. </span></li>
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<a href="http://2.bp.blogspot.com/-rOIDasRbYEk/UYsD5dlzlEI/AAAAAAAABUo/mKt6C0_LEIE/s1600/BBQ!.JPG" imageanchor="1" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="298" src="http://2.bp.blogspot.com/-rOIDasRbYEk/UYsD5dlzlEI/AAAAAAAABUo/mKt6C0_LEIE/s400/BBQ!.JPG" width="400" /></span></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This recipe is adapted from:<a href="http://www.365daysofcrockpot.com/2011/09/cajun-bbq-pork-steaks.html">365 Days of Slow Cooking</a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Enjoy!</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"> This recipe is shared on my </span><a href="http://sourdoughnative.blogspot.com/p/blog-page.html" style="text-align: start;">Link parties</a><span style="text-align: start;">. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com , <a href="http://leanlena.com/" target="_blank">Lean Lena</a> and http://www.hunwhatsfordinner.com/</span></span></div>
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Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-38327197052598100962015-06-06T17:43:00.001-05:002015-06-07T09:41:04.097-05:00How To Keep Strawberries Fresh<div>
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This is the time of year when berries have exploded in the produce section of stores. </div>
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We love eating fresh strawberries, right out of the package. It's so discouraging though, when just a few days after purchase, cause I can never buy just one container, some of the berries start to develop mold or get mushy. </div>
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And sometimes you bring them home and there's some hidden ones that are bad. That makes me sad...</div>
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I'm sad no more, because I found the perfect solution....pun intended!</div>
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It's eco friendly, does no harm to people, animals or the environment AND this can be used on any berrie, fruit or vegetable, safely.</div>
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It's cheap, readily available.....</div>
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It's vinegar, a good 'ol white vinegar and water solution! This natural solution eliminates spores, toxins and bugs from all produce. </div>
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Basically it's a 10-1 ratio. 10 parts water to 1 part vinegar. Place the berries in a fine strainer or colander and immerse in the solution for 2-3 minutes.</div>
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Drain thoroughly, no need to rinse-you will not taste vinegar, dry completely in the strainer or colander and then refrigerate as you would normally-uncovered. </div>
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I just place mine on a small plate in the frig and BINGO! </div>
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Beautiful, spore free, scrumptious berries. </div>
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All you need is a big bowl or sink, a strainer/colander and plain white vinegar. </div>
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Place 5 cups of cool water in a bowl and pour in 1/2 cup of white vinegar. Place your berries in this solution for 2-3 minutes. </div>
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Pour into a strainer/ colander and allow to air dry. Then refrigerate and enjoy!</div>
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This solution is great for blueberries, raspberries, blackberries and all sort of produce!</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"> This recipe is shared on my </span><a href="http://sourdoughnative.blogspot.com/p/blog-page.html" style="text-align: start;">Link parties</a><span style="text-align: start;">. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com , <a href="http://leanlena.com/" target="_blank">Lean Lena</a> and http://www.hunwhatsfordinner.com/</span></span></div>
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Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-43922357954265061412015-05-04T15:32:00.003-05:002015-05-05T10:53:30.587-05:00Asian Bean Salad<div>
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I'm back!</div>
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I know I've been gone for a little while...Prom, graduations, some health issues. No excuses really.</div>
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Just look at this gorgeous salad though!</div>
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Its packed full of flavor, nutrients and....</div>
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It's GLUTEN FREE!</div>
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Yes ma'am, it shore is. My youngest has switched to a gluten free diet to try and alleviate her symptoms of JIA. You'd be amazed how this can easily be adapted to. Bread and pizza are probably the hardest to duplicate, but people are very creative these days.</div>
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Plus, you know, it's a good thing to limit things containing wheat, rye or barley, once in a while...</div>
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I'm not sure I can give up a slice of sourdough now and then though. </div>
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I'm so happy eating this salad though and I think you will be too. I used garbanzo, green and kidney beans, but feel free to sub your favorite bean. I added celery and sugar snap peas for crunch, green onions for that little bite and rice vermicelli noodles to amp up the asian factor. </div>
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The dressing though, oh my word, that is what takes this over the top. Big Asian flavors! Such a difference from the sweet, tart version everyone thinks of with a bean salad.</div>
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It's easy to throw together, keeps beautifully and it will make you and your family happy!</div>
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Serve this at your next BBQ or potluck and you'll have some happy people there as well!<br />
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INGREDIENTS</div>
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3 ounces uncooked rice vermicelli </div>
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1 15 oz. can green beans, drained and rinsed</div>
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1 15 oz. can garbanzo beans, drained and rinsed</div>
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1 15 oz. can red kidney beans, drained and rinsed</div>
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1 cup diagonally sliced celery including the leaves</div>
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1 cup sliced sugar snap peas</div>
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1/2 cup sliced green onions</div>
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Dressing:</div>
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1/4 cup rice wine vinegar</div>
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1/4 cup low-sodium soy sauce, make sure its wheat free</div>
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1 tablespoon dark sesame oil</div>
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2 teaspoons grated ginger</div>
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1 teaspoon grated garlic</div>
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1 teaspoon agave syrup</div>
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1/2 teaspoon freshly ground black pepper</div>
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1/4 teaspoon red pepper flakes</div>
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DIRECTIONS</div>
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1. To prepare salad, break rice vermicelli in half. Cook according to package directions. Drain and rinse with cold water; drain. Place in a large bowl. Stir in beans, celery, onions, and snap peas.</div>
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2. To prepare dressing, combine vinegar and remaining ingredients in a small bowl; stir with a whisk until blended. Add to salad; toss well. Cover and chill.</div>
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This recipe is adapted from <a href="http://www.myrecipes.com/recipe/asian-green-bean-salad-0" target="_blank">My Recipes</a></div>
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Enjoy!</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"> This recipe is shared on my </span><a href="http://sourdoughnative.blogspot.com/p/blog-page.html" style="text-align: start;">Link parties</a><span style="text-align: start;">. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com , <a href="http://leanlena.com/" target="_blank">Lean Lena</a> and http://www.hunwhatsfordinner.com/</span></span></div>
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Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-60616425055297631232015-03-26T13:49:00.000-05:002015-03-26T13:49:28.874-05:00Creamy, Cheesy Burrito Bake<div>
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The first day of Spring was last week.</div>
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We got snow....</div>
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I don't think I need to say anymore.</div>
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On the bright side I am still making comfort food...even though I'm yearning for the freshness of Spring dishes. </div>
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You can't beat a cheesy, creamy comforting dish on a snowy day. Winter or Spring.</div>
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This is leaning on the lasagna idea with a heavy influence from Tex Mex. In fact it is a step up the ladder from boring old burritos. </div>
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I made this with lean ground turkey, but you could easily sub in beef, lamb, or pork. Cooked and crumbled with onion, spicy tomatoes and refried beans. Layered with tortillas, cheese and a creamy surprise. </div>
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It's like loaded burritos slapped open and layered! </div>
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Start by smoothing half of the creamy layer in a 9 x 11 or equivalent baking dish-which of course I'm a ninny and didn't take a picture of....</div>
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Then spread half of the meat mixture over this.</div>
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Sprinkle the meat with 1 cup of cheese and tear the tortillas and cover, trying not to overlap too much.</div>
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Cover this with the rest of the creamy mixture. Then the rest of the torn tortillas and lastly the meat mixture. </div>
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Sprinkle the remaining cheese over all. </div>
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Yep, I didn't hold back on the cheese folks!</div>
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Bake at 350F for 25-30 minutes, until bubbly and cheese is melted. Let cool 10 minutes to make serving easier. </div>
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Ingredients</div>
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1 lb ground turkey, geek, lamb or pork</div>
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1/2 medium onion, chopped</div>
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1 pkt. taco seasoning</div>
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1 (10 ounce) can Rotel tomatoes</div>
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6 large flour tortillas</div>
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1 (16 ounce) cans refried beans</div>
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2-3 cups shredded cheddar cheese</div>
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1 (10 3/4 ounce) cans cream of mushroom soup</div>
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1/2 cup sour cream</div>
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Directions</div>
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Spray a 9x 11 or equivalent size baking dish and set aside.</div>
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In a large skillet, brown and crumble meat and add onion, cook for 2-3 minutes. </div>
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Add taco seasoning, tomatoes and refried beans, stir to combine and simmer for 10 minutes.</div>
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In a small bowl combine sour cream and soup, whisk to combine.</div>
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Spread half of the sour cream mixture in the bottom of the casserole dish, spread half of the meat mixture next. </div>
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Sprinkle with 1 cup of cheese and tear 3 tortillas into pieces and place on top. </div>
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Spread the reat of the sour cream mixture, tear the other 3 tortillas and place over this. </div>
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Cover with the remaining meat sauce.</div>
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Sprinkle generously with cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.</div>
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ENJOY!</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"> This recipe is shared on my </span><a href="http://sourdoughnative.blogspot.com/p/blog-page.html" style="text-align: start;">Link parties</a><span style="text-align: start;">. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com and http://www.hunwhatsfordinner.com/</span></span></div>
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Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-29218207492942860832015-03-13T10:30:00.001-05:002015-03-13T10:52:46.638-05:00The Fight Against RAI am proud to be an ambassador for Cure Click.<div><br></div><div>To make people aware of various diseases and conditions that have impacted me or someone close, or even one of you. This wonder service makes people aware of clinical trials and new opportunities for treatment. </div><div><br></div><div>The latest trial<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> is regarding information for sufferers of Rheumatoid Arthritis. Two of my four children have been diagnosed with RA. It's important to treat early to prevent/minimize pain, physical deformities and flare ups. It is possible to lead an active life with RA. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Learn why I became an Ambassador for Cure Click here: </span><a href="http://curec.lk/1Gb4toG" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://curec.lk/1Gb4toG</a></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><div class="modal-header" style="box-sizing: border-box; padding: 15px; border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 229, 229); min-height: 16.428571429px;"><br></div><div class="modal-body" style="box-sizing: border-box; position: relative; padding: 15px;"><h1 style="box-sizing: border-box; margin-top: 0.5833333333em; margin-bottom: 0.5833333333em; -webkit-font-smoothing: antialiased;"><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">RHEUMATOID ARTHRITIS CLINICAL TRIAL SEEKING PARTICIPANTS</span></h1><p style="box-sizing: border-box; margin: 0.25em 0px 1.3125em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Rheumatoid Arthritis is a chronic inflammatory disorder affecting small joints in the hands and feet that affects about 1.5 million people in the United States today.</span></p><p style="box-sizing: border-box; margin: 0.25em 0px 1.3125em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">There is a clinical study available to those with <a href="http://curec.lk/1x1nOrg" style="box-sizing: border-box; text-decoration: none; -webkit-transition: 0.2s ease-in-out; transition: 0.2s ease-in-out;">Rheumatoid Arthritis</a>, where the purpose of the study is to compare the proposed biosimilar study drug rituximab (GP2013) against a standard approved treatment rituximab (Rituxan®) to see if the study drug is as safe and effective in treating rheumatoid arthritis.</span></p><p style="box-sizing: border-box; margin: 0.25em 0px 1.3125em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">More about the study:</span></p><ul style="box-sizing: border-box; margin: 1.3125em 0px; padding: 0px 0px 0px 2.5em;"><li style="box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The study drug (GP2013 and Rituximab) is administered by IV Injection (IV).</span></li><li style="box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">At least 174 people have already taken this drug in clinical trials</span></li></ul><p style="box-sizing: border-box; margin: 0.25em 0px 1.3125em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">If you are interested, the full study details and eligibility criteria are listed <a href="http://curec.lk/1x1nOrg" style="box-sizing: border-box; text-decoration: none; -webkit-transition: 0.2s ease-in-out; transition: 0.2s ease-in-out;">here</a>.</span></p><p style="box-sizing: border-box; margin: 0.25em 0px 1.3125em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Eligibility Criteria:</span></p><p style="box-sizing: border-box; margin: 0.25em 0px 1.3125em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Participants must:</span></p><ul style="box-sizing: border-box; margin: 1.3125em 0px; padding: 0px 0px 0px 2.5em;"><li style="box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">be at least 18 years old</span></li><li style="box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">have been diagnosed with rheumatoid arthritis for at least 6 months</span></li><li style="box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">have had inadequate response or intolerance to DMARDs (disease-modifying anti-rheumatic drugs) and 1 – 3 anti-TNF (tumor necrosis factor) therapies</span></li><li style="box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">have received methotrexate for at least 4 months with 25 mg/week as the maximal dose</span></li></ul><p style="box-sizing: border-box; margin: 0.25em 0px 1.3125em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Participants must not:</span></p><ul style="box-sizing: border-box; margin: 1.3125em 0px; padding: 0px 0px 0px 2.5em;"><li style="box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">have significant liver disease, or congestive heart failure</span></li><li style="box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">be taking a high potency of opioid analgesics (e.g. methadone, hydromorphone, morphine)</span></li></ul><p style="box-sizing: border-box; margin: 0.25em 0px 1.3125em;"><font color="#000000"><span style="font-size: 17px; line-height: normal; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://curec.lk/1x1nOrg" style="box-sizing: border-box; text-decoration: none; -webkit-transition: 0.2s ease-in-out; transition: 0.2s ease-in-out;">Please complete the online questionnaire to check if you’re eligible for the trial</a>.</span></font></p><p style="box-sizing: border-box; margin: 0.25em 0px 1.3125em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">If you’re not familiar with clinical trials, here are some FAQs:</span></p><h4 style="box-sizing: border-box; margin-top: 1.3125em; margin-bottom: 0.285714286em; -webkit-font-smoothing: antialiased; font-weight: 700;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">What are clinical trials?</span></h4><p style="box-sizing: border-box; margin: 0.25em 0px 1.3125em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Clinical trials are research studies to determine whether investigational drugs or treatments are safe and effective for humans. All new investigational medications and devices must undergo several clinical trials, often involving thousands of people.</span></p><h4 style="box-sizing: border-box; margin-top: 1.3125em; margin-bottom: 0.285714286em; -webkit-font-smoothing: antialiased; font-weight: 700;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Why participate in a clinical trial?</span></h4><p style="box-sizing: border-box; margin: 0.25em 0px 1.3125em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">You will have access to new investigational treatments that would be available to the general public only upon approval. You will also receive study-related medical care and attention from clinical trial staff at research facilities. Clinical trials offer hope for many people and an opportunity to help researchers find better treatments for others in the future.</span></p><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-OmGr2U3FR0E/VQMGesA6unI/AAAAAAAAL1g/NWK3RKlKfFU/s640/blogger-image--366167643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-OmGr2U3FR0E/VQMGesA6unI/AAAAAAAAL1g/NWK3RKlKfFU/s640/blogger-image--366167643.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="http://curec.lk/1Gb4toG">http://curec.lk/1Gb4toG</a></div><div class="separator" style="clear: both;"><br></div><br></div></div><div class="modal-body" style="box-sizing: border-box; position: relative; padding: 15px;"><br></div><div><br></div>Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-12361950018792150632015-03-03T14:30:00.000-06:002015-03-04T10:10:00.882-06:00Calico Corn Bake<div class="separator" style="clear: both;">
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This dish is a nod and a wink to Springtime.</div>
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Gosh, we could really use Spring weather around here...</div>
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Mother Nature is laughing right now, because she is sending another blizzard our way....not funny.</div>
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Luckily, with just a few ingredients, you can be dreaming that there is warmer weather right around the corner, because this dish is chock full of color and flavor, reminiscent of Spring and all the fresh veggies popping up!</div>
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It's a great side dish or even main dish with a nice salad. So creamy and comforting, hot out of the oven, but eats like a tender cheesy veggie frittata cold the next day. </div>
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Either way, it's delicious and a real winner!</div>
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This is a breeze to make, using frozen corn even. It's chopped onions, peppers and zucchini, sautéed briefly, and then a cheesy custard base is poured over and baked! I'm certain in the hotter months this dish could be microwaved or even just finished on the stove. </div>
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I just know my family loved it and it's becoming a much requested dish. I can just see the possibilities to change it up with all kinds of vegetables. I seriously can't wait to experiment with this when our garden explodes this summer!</div>
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So let's get chopping and get ready to hear all the compliments!</div>
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INGREDIENTS </div>
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3 cups frozen corn</div>
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1 cup chopped onion</div>
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1/2 cup red bell pepper, diced</div>
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1/2 cup green bell pepper, diced</div>
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1 cup zucchini, cut into 1/2" cubes</div>
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3/4 teaspoon salt</div>
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1/2 teaspoon freshly ground black pepper </div>
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4 tbsp butter</div>
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1/2 cup half and half or whole milk</div>
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2 eggs</div>
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1 cup shredded cheddar cheese</div>
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DIRECTIONS</div>
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Preheat oven to 350F.</div>
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Heat a large oven proof saute pan or cast iron pan over medium-high heat to melt butter, saute onions for 2-3 minutes. </div>
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Add in corn and peppers, saute for another 2-3 minutes. </div>
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Add in zucchini, salt and pepper, and saute for 2-3 minutes.</div>
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Meanwhile, In bowl beat eggs with half and half, stir in cheese.</div>
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Pour egg mixture over veggies and stir to combine</div>
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Bake in 350F oven for 25-30 minutes or until knife inserted halfway between center and outer edge comes out clean. </div>
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Let cool slightly before serving.</div>
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Enjoy!</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"> This recipe is shared on </span><a href="http://sourdoughnative.blogspot.com/p/blog-page.html" style="text-align: start;">Link parties</a><span style="text-align: start;">. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com and http://www.hunwhatsfordinner.com/</span></span></div>
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<br />Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-1537775846925257252015-02-22T22:26:00.000-06:002015-02-22T22:40:05.777-06:00Cheesy Salsa Verde Chicken and Rice<div class="separator" style="clear: both;">
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Every once in a while a recipe comes along and just bowls you over with comfort, taste and creamy, ooey-gooey goodness. </div>
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This is that dish. </div>
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Full on cheesy-ness, awesome taste, and it's even better reheated. Not many dishes can claim all of that...</div>
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Rice is simmered in broth and salsa verde, chicken is cooked with green chili and garlic, then this is all tossed in a simple cheese sauce and then briefly heated and broiled. </div>
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Most of us are stuck in a polar vortex of epic negative coldness...requiring warm, filling, food relief, that makes sense right?</div>
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Anyway, it basically means that we're all craving COMFORT food. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This is like...at the top of that category. Happily eaten by us all, now you can too!</div>
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<li style="border: 0px; font-style: inherit; font-variant: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 cups chicken broth</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 cup salsa verde (I used Trader Joe's)</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 cups long grain white rice </span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-style: inherit; font-variant: inherit;">2 large green onions, chopped</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tablespoon extra virgin olive oil</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 boneless, skinless chicken breasts (about 1pound) cut into 1" chunks</span></li>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Directions</span></h4>
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<ol style="border: 0px; font-style: inherit; font-variant: inherit; list-style: none; margin: 0px 0px 15px; padding: 0px 0px 0px 30px; vertical-align: baseline;">
<li style="border: 0px; font-style: inherit; font-variant: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Spray a 2 qt. baking dish with nonstick spray then set aside. Bring chicken broth and salsa verde to a boil in a medium-sized saucepan then add rice, cover with a lid and reduce to a simmer. Cook for 20 minutes and remove from heat, DON'T lift the lid!-let it rest for 10 minutes then fluff and sprinkle the green onions on top, cover again and set aside.</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Meanwhile, heat extra virgin olive oil in a skillet over medium-high heat. Add chicken and green chilies, season with salt and pepper, and then saute until chicken is just cooked through. Add garlic then saute for 1 more minute. Remove chicken and chili mixture to the rice pot and cover. Whisk the flour with 1/2 cup milk.</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Return the skillet to the burner over medium-high heat, add the flour and milk mixture, and then add the remaining 1-1/2 cup milk.</span></li><li style="border: 0px; font-style: inherit; font-variant: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Let the mixture come to a bubbly simmer (NOT a boil,) stirring constantly. Turn heat down to medium low, then simmer until thickened, 8-10 minutes, stirring constantly. Remove the skillet from the heat then stir in 1 cup shredded cheese and sour cream. Taste then add salt and pepper if necessary.</span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add the chicken mixture and rice to the cheese sauce then stir to combine and pour into the prepared baking dish. </span></li>
<li style="border: 0px; font-style: inherit; font-variant: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Top with remaining 1 cup cheese, place in a preheated 375F oven for 15-20 minutes, </span></li><li style="border: 0px; font-style: inherit; font-variant: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Then broil until golden brown.</span></li>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"> This recipe is shared on </span><a href="http://sourdoughnative.blogspot.com/p/blog-page.html" style="text-align: start;">Link parties</a><span style="text-align: start;">. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com and http://www.hunwhatsfordinner.com/</span></span></div>
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</section>Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-49513939018677279892015-02-11T16:22:00.000-06:002015-02-19T09:47:40.204-06:00Baked Enchilada Chicken<div class="separator" style="clear: both;">
<a href="https://lh3.googleusercontent.com/-2DJlsUn_p4M/VNvSSZh-xfI/AAAAAAAALdI/Ca02PpDHjpQ/s640/blogger-image--1910688955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-2DJlsUn_p4M/VNvSSZh-xfI/AAAAAAAALdI/Ca02PpDHjpQ/s640/blogger-image--1910688955.jpg" /></a></div>
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We LOVE enchiladas.</div>
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Everyone loves enchiladas.</div>
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Sometimes, I just don't feel like making enchiladas.</div>
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This makes my family sad...</div>
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But here's a recipe to save the day! And your family will still love you and not be sad.</div>
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Wait...</div>
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They only love me when I cook? No, that can't be right...</div>
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I can serve oatmeal for dinner and they still love me, they may not like me, but I know they love me.</div>
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Okay, so I better not test that.</div>
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Anyway, this easy riff on a classic, slightly labor intensive dish will serve you well, no matter who you dish it out to!</div>
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It has the deep earthy taste of enchiladas and is actually a lean, healthy dish. Shhhh...don't tell them that.</div>
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You'll love that all it comes together in 5 minutes. With TWO ingredients</div>
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Yes, you read that right, five minutes and 2 ingredients. Crazy good, right?!</div>
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Bakes in about 30 minutes, which is the perfect time to make some rice and warm up some beans. Maybe even have a glass of wine....</div>
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Tender, juicy chicken bakes in a lovely seasoned sauce, serve with your favorite sides including warmed tortillas or tortilla chips and you'll be the BOMB!</div>
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I used boneless, skinless chicken breasts and my easy homemade enchilada/red sauce. You can find the recipe for that <a href="http://sourdoughnative.blogspot.com/2013/02/easy-homemade-enchilada-or-red-chile.html" target="_blank">here.</a></div>
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Or use your favorite can or bottle of sauce, it's a snap! My chicken breasts were big, so I split them, pour about 1-1 1/2 cups of sauce to cover them completely. Cover the pan or dish tightly with foil and bake in a 350F oven for 30-45 minutes, until cooked completely. </div>
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Serve with your favorite sides and you're GOLDEN!</div>
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INGREDIENTS:</div>
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4- 4-5 oz. boneless, skinless chicken breasts (sub the same amount of thighs also)</div>
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1 10-14 oz. can or bottle red enchilada sauce or make your own</div>
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DIRECTIONS:</div>
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Preheat oven to 350F.</div>
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Spray a baking dish with non stick spray, place the chicken in the dish and pour the sauce over, covering all the chicken. </div>
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Cover tightly with foil and bake 30-45 minutes, until chicken is thoroughly cooked, temp at 165F.</div>
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That's it! </div>
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I know, you can thank me later, after you eat. </div>
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Enjoy!</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"> This recipe is shared on </span><a href="http://sourdoughnative.blogspot.com/p/blog-page.html" style="text-align: start;">Link parties</a><span style="text-align: start;">. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com and http://www.hunwhatsfordinner.com/</span></span></div>
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<br />Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-3679495308630471072015-01-30T13:05:00.003-06:002015-02-03T10:02:32.239-06:00Chili Cheese Potato Poppers<div>
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The Super Bowl is fast approaching, and everyone is throwing down some awesome bites and food in celebration of this epic sporting event. </div>
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In fact, the food may be one of the biggest reasons to even watch....</div>
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Okay, maybe not for some.</div>
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I'm okay with throwing it out there though, I'm here for the food!</div>
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Yes ma'am.</div>
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I love all the dips, wings, apps and everything. I could seriously overload.</div>
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Recently I made these babies, which are a riff on the old standard potato skins. Not to imply I am against cheese, bacon and sour cream on a potato skin, nah uh. </div>
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But....</div>
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Chili cheese? These babies rock!</div>
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Big bonus, they're so much easier than the traditional ones. You can thrown these babies down anytime, don't just make them for a football game!</div>
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They heat up in a flash! And they're size makes them a one hand, pop it in your mouth, BOOM!</div>
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Hehe, hence....Poppers!</div>
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Ready? </div>
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Let's throw these delicious babies down!</div>
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INGREDIENTS </div>
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3 med to large scrubbed potatoes, sliced 1/4" thick</div>
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14 oz. can of your favorite chili, or about 1 1/2 cups homemade, warmed slightly</div>
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2 green onions, sliced green parts only</div>
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1 cup cheddar cheese, shredded</div>
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2 tbsp olive oil</div>
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Salt and pepper</div>
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DIRECTIONS</div>
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Preheat oven to 400F. Line a baking sheet with foil and coat with non stick spray.</div>
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Place potato slices in a bowl, drizzle with oil and season to taste with salt and pepper, about a tsp ea.</div>
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Toss and place on the baking sheet in a single layer. </div>
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Roast for 20-25 minutes, turning after 10 minutes, until lightly browned and tender. </div>
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Place a heaping teaspoon of chili on each slice, sprinkle with green onions and cheese. </div>
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POP in your mouth!</div>
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You can add a dollop of sour cream, a splash of hot sauce, go wild!</div>
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enjoy!</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"> This recipe is shared on </span><a href="http://sourdoughnative.blogspot.com/p/blog-page.html" style="text-align: start;">Link parties</a><span style="text-align: start;">. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com and http://www.hunwhatsfordinner.com/</span></span></div>
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Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-48425001561879911242015-01-16T14:55:00.001-06:002015-03-31T12:50:32.743-05:00Easy Greek Dip<div class="separator" style="clear: both;">
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Some of the best things are the easiest.</span></div>
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And that's awesome, right?</div>
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This dip opened my eyes to how such simple ingredients, layered together make such a flavorful impact and its pretty!</div>
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I know, sometimes I'm late to the party, similar recipes have been going around on Pinterest for years. </div>
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But hey, at least I finally caught on!</div>
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It's so easy to put together and its awesome served with crostini, pita, even crackers or veggies. </div>
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And.....</div>
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It's healty, low fat, and gluten free! </div>
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Tasty hummus (store bought) is layered with chopped spinach, tomatoes, green onions, olives, feta cheese and fresh parsley. Coated in heart healthy extra virgin olive oil and seasonings, it's hard to stop eating it. </div>
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<a href="https://lh4.googleusercontent.com/-rHuyuGKNWNU/VLmB4ZClmzI/AAAAAAAALOs/xPExWo8eKfE/s640/blogger-image--669395986.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-rHuyuGKNWNU/VLmB4ZClmzI/AAAAAAAALOs/xPExWo8eKfE/s640/blogger-image--669395986.jpg" /></a></div>
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And that's okay! Scoop away.</div>
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INGREDIENTS:</div>
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12-16 oz. Hummus, I used a spinach artichoke-yum!</div>
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1 cup diced tomatoes, blotted dry</div>
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1/2 cup diced green onions</div>
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1 cup chopped fresh spinach</div>
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1/2 cup chopped olives-black, kalamata or my new fav Castelvetrano</div>
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1 cup crumbled feta cheese</div>
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1/2 cup chopped fresh parsley</div>
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3 tbsp extra virgin olive oil</div>
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1/2 tsp dry oregano</div>
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1/2 tsp powdered garlic</div>
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1 tsp salt</div>
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1 tsp pepper </div>
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DIRECTIONS:</div>
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On a shallow platter like dish, spread the hummus into an even layer, avoiding the edge by about 1-2".</div>
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Sprinkle the tomatoes evenly over this.</div>
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Next sprinkle the spinach, then the olives, then the green onions.</div>
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Drizzle this with the extra virgin olive oil.</div>
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Crumble the feta over all and sprinkle the parsley on the feta. </div>
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Mix the oregano, garlic, salt and pepper and sprinkle over all. </div>
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DIP IN!</div>
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<a href="https://lh5.googleusercontent.com/-c4zUNftRH-E/VLmBzhzVbLI/AAAAAAAALOk/HsM3zsN1SjM/s640/blogger-image--718802992.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-c4zUNftRH-E/VLmBzhzVbLI/AAAAAAAALOk/HsM3zsN1SjM/s640/blogger-image--718802992.jpg" /></a></div>
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Enjoy!</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">oh and guess what?!</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I've been nominated!</span></div>
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<span style="color: black;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://awards.buildyourblogconference.com/peoples-choice-voting/" target="_blank"><img alt=" " src="http://buildyourblogconference.com/Blogger_Badge.png" /></a>So I really need your votes! Just click on the LINK<a href="https://www.blogger.com/%3Ca%20href=%22http://awards.buildyourblogconference.com/peoples-choice-voting/%22%3E%20%20%3Cimg%20src=%22http://buildyourblogconference.com/Blogger_Badge.png%22%20alt=%22Nominated%20for%20Blogger%20Of%20The%20Year%20Award%22%3E%20%3C/a%3E" target="_blank">Nominated for Blogger Of The Year Award</a> and enter http://sourdoughnative.blogspot.com to vote for me, please! </span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"> This recipe is shared on </span><a href="http://sourdoughnative.blogspot.com/p/blog-page.html" style="text-align: start;">Link parties</a><span style="text-align: start;">. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com </span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"><a href="https://www.blogger.com/the.host.blog.com">Linking to the HOST</a></span></span></div>
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<br />Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-14819587512146123132015-01-09T16:16:00.000-06:002015-01-13T10:19:23.715-06:00Tuscan White Bean, Sausage and Kale Soup<div class="separator" style="clear: both;">
<a href="https://lh4.googleusercontent.com/-4B3siAJ5bwo/VLBMwSoqpMI/AAAAAAAALIQ/WSIdpqu4l0Q/s640/blogger-image-297838022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-4B3siAJ5bwo/VLBMwSoqpMI/AAAAAAAALIQ/WSIdpqu4l0Q/s640/blogger-image-297838022.jpg" /></a></div>
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This soup is right up there with the Top 5 all time favorites soups in my family.</div>
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I could easily make this once a week during the winter, and no one would complain about how frequent I was serving it, in fact they would happily ladle it in and smile with every single bite.</div>
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No lie.</div>
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It's hearty with lean italian sausage, chock full of good for you veggies, has a tiny spicy kick, white, creamy beans and the real kicker....</div>
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It's even better the next day!</div>
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Even people who say they hate kale, will happily lap this up. Kale? What kale? </div>
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Oh that green veg? I thought it was umami, love it!</div>
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Haha...yes, that happened.</div>
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<a href="https://lh6.googleusercontent.com/-V2c_JuYEgXY/VLBMp9-2EDI/AAAAAAAALIA/415Q7gPCN8w/s640/blogger-image-1651408317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-V2c_JuYEgXY/VLBMp9-2EDI/AAAAAAAALIA/415Q7gPCN8w/s640/blogger-image-1651408317.jpg" /></a></div>
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Made in one pot, it is a cooks dream.</div>
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Impressive-huh! See, it's hot and waiting...</div>
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Don't be scared by the time it takes to make, once you have all the ingredients in the pot, it just sits and simmers...while you sit and drool.</div>
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BONUS! It makes a lot and freezes beautifully.</div>
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<a href="https://www.blogger.com/blogger.g?blogID=3322548129709541454" name="more"></a>INGREDIENTS<br />
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2 tablespoons olive oil</div>
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12 oz. Italian sweet sausage, casing removed</div>
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1 medium onion, finely chopped</div>
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2 large carrots, finely diced</div>
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2 celery stalks, finely chopped</div>
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1 large potato, finely diced</div>
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2 cloves garlic, minced</div>
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1/4 tsp red pepper flakes</div>
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2 bay leaves</div>
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2 (15 ounce)cans white cannelini beans, drained and rinsed</div>
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1 bunches kale, stems removed and roughly chopped I used Lacinto or dinosaur kale</div>
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6 cups of water</div>
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2 Knorr chicken bouillon cubes or the equivalent of your favorite brand</div>
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Kosher Salt and Freshly Ground Black Pepper, to taste</div>
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INSTRUCTIONS</div>
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In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, and to brown and crisp slightly, approximately 8 minutes.</div>
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Add onion, carrots, celery, potato, red pepper and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. </div>
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Add garlic and beans, and cook for another 2-3 minutes. </div>
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Add kale, and cook until it becomes slightly wilted. It will fill your pot, don't panic, it wilts down. </div>
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Add water and bouillon and season with salt and pepper.</div>
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Bring soup to a boil, then reduce heat, cover and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes and beans soften. Stir occasionally.</div>
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Serve with a cheese toast or other hearty bread. </div>
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<a href="https://lh6.googleusercontent.com/-MRInIIKvjGE/VLBQz_3-pHI/AAAAAAAALIc/abwh94Xxi8w/s640/blogger-image--1972102900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-MRInIIKvjGE/VLBQz_3-pHI/AAAAAAAALIc/abwh94Xxi8w/s640/blogger-image--1972102900.jpg" /></a></div>
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This recipe is adapted from:<a href="http://sharedappetite.com/recipes/rustic-tuscan-style-sausage-white-bean-and-kale-soup/">Shared Appetite</a></div>
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Enjoy!</div>
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oh and guess what?!</div>
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<a href="http://awards.buildyourblogconference.com/peoples-choice-voting/" target="_blank">
<img alt=" " src="http://buildyourblogconference.com/Blogger_Badge.png" /></a>So I really need your votes! Just click on the button and enter http://sourdoughnative.blogspot.com to vote for me, please! </div>
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<a href="http://2.bp.blogspot.com/-2ilHg-MM52E/VLBR0SzS4gI/AAAAAAAALIo/pkeCCBHtuYg/s1600/8495305A-E779-4C65-97E8-7F88DEC0CB00.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2ilHg-MM52E/VLBR0SzS4gI/AAAAAAAALIo/pkeCCBHtuYg/s1600/8495305A-E779-4C65-97E8-7F88DEC0CB00.JPG" /></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: start;"> This recipe is shared on </span><a href="http://sourdoughnative.blogspot.com/p/blog-page.html" style="text-align: start;">Link parties</a><span style="text-align: start;">. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com </span></span></div>
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Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-19559131872539803032014-12-28T14:09:00.003-06:002014-12-30T13:46:34.744-06:00Eggs in Purgatory or Shakshuka<div>
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There’s something special—even exotic—about starting off your morning with a piping hot, brightly colored plate of Shakshuka or Eggs in Purgatory, a Israeli-tunisian egg dish that’s packed with flavor and, usually, a lot of spice!</div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">The antioxidant-rich tomatoes, coupled with the warming properties of the hot pepper, make it a dish that’ll perk up your taste buds and the rest of you with every savory bite. Generally served at breakfast, this is a meal happily eaten at any time.</span></div>
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What I love about Shakshuka is that the dish lets you be creative and get liberal with your favorite ingredients. Shakshuka literally means “all mixed up” in Hebrew, and that’s part of the fun of making it. If you prefer your eggs poached to over-easy, go ahead! If you want extra onion, throw it in! For those that relish a real spicy kick, add a few more slices of hot pepper to the mix, and if you can’t take the heat, just leave them out. The choice is yours!</div>
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The sauce is just made for dipping, so consider soaking up the medley of rich flavors with pita, or hearty toasted sourdough or french bread. </div>
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This is a crowd friendly meal as well, it's just as easy to have two pans going as it is one. </div>
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Ingredients</div>
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2 tsp of olive oil </div>
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1 jalapeno, seeded and chopped</div>
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1 sweet red pepper, sliced</div>
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1/2 small onion, diced </div>
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2 cloves of fresh garlic, chopped</div>
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1cup Kale or chard leaves, chopped </div>
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2 tsp paprika</div>
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One 28-oz can of whole-peeled tomatoes in juice</div>
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Salt and pepper to taste</div>
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3-4 eggs</div>
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1-2 tsp fresh cilantro, chopped</div>
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1 tsp fresh parsley, chopped</div>
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Instructions</div>
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Heat the oil in your skillet and add hot peppers, red pepper, and onion. Sauté on medium heat for 3-5 minutes, until the onion turns golden brown and the peppers soften. Add the garlic, kale or chard and paprika and cook for one more minute.</div>
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Reduce heat to low. Add the tomatoes with their juice and break up the sauce with your spatula. Let it simmer for about 8 to 10 minutes, until sauce has slightly thickened. Season with salt and pepper.</div>
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Crack each egg on top of the sauce, one at a time, so that they’re evenly distributed across the skillet. Allow the eggs to set and cook over-easy on top of the sauce for about 10 to 15 minutes. Check on the Shakshuka while it cooks to make sure the eggs don’t get overdone and the sauce doesn’t burn. Garnish with fresh cilantro and parsley, and serve with the bread of your choice.</div>
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Recipe Adapted from: <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/shakshuka-and-kale">Real Simple</a></div>
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Enjoy!<br />
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This recipe is shared on <a href="http://sourdoughnative.blogspot.com/p/blog-page.html">Link parties</a>. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com
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Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-56766058298311287722014-12-17T10:14:00.001-06:002014-12-17T10:19:35.500-06:00Turkey Wild Rice Soup<div>
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This is one of the most beloved soups in this frigid region I live in. With good reason, it's so good.</div>
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Minnesota might be known as the state of 10,000 lakes but it is also a large producer of Wild Rice. </div>
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Wild Rice, Minnesota's State Grain, is almost as old as history itself. This highly nutritious grain is not actually rice, but an annual water-grass seed, "zizania aquatica". Naturally abundant in the cold rivers and lakes of Minnesota and Canada, wild rice was the staple in the diet of the Chippewa and Sioux Indians, native to this region.</div>
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And, that folks has given us the beautiful recipe shown here. Wild rice is nutty and slightly chewy combined in this super creamy, flavorful soup that is chock full of carrots, celery and turkey (or traditionally chicken) meat. </div>
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This version is super easy because it's mainly made in the slow cooker. You come home to this soup and you know you're going to have an awesome, comforting meal. </div>
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This soup freezes and reheats beautifully, so be sure to portion and freeze some for a really quick meal another day.</div>
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Come on...you know you want to make this....</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8-10 cups turkey or chicken stock, divided</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8 oz. uncooked wild rice</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tablespoon olive oil</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 medium onion, chopped</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 cups celery-diced</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 cups carrots-diced (I doubled this)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tsp pepper</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbsn chicken soup base or 2 Knorr cubes (I like Knorr)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 stick butter</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup all-purpose flour</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 cups half-and-half or cream</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2-4 cups diced cooked turkey</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">salt and pepper to taste</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Directions:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add eight cups of stock, the chicken bouillon/base and the uncooked wild rice to a slow cooker set to high. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a large skillet over medium heat, add the olive oil and saute onion, celery and carrots until onion is transparent, about 7-9 minutes. Season with the black pepper, and add the sauteed veggies to the crock pot. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cook on high for 4 hours (or on low for 6-8 hours) until the wild rice and veggies are sufficiently tender.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In the same skillet over medium heat, melt butter. Whisk in the flour, and cook for a minute or two. Gradually add the half-and-half or whole milk, whisking constantly. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine. Add the turkey and perhaps another cup of stock if you prefer a thinner soup and cook on high for another 15-20 minutes until heated through. Taste to correct seasonings before serving.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Recipe adapted from:<a href="http://lindseysluscious.blogspot.com/2011/11/tired-of-turkey-yet-try-this.html">Lindseys Luscious</a></span></div>
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Enjoy! </div>
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This recipe is shared on My Link Parties. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com </div>
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Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-5903692517307231582014-12-02T16:20:00.000-06:002014-12-03T15:03:17.053-06:00Country Fried Chicken<div class="separator" style="clear: both;">
<a href="https://lh5.googleusercontent.com/-VVDwpDFG7Yg/VH3r0JSn8hI/AAAAAAAAK1E/UkZVu11WO3g/s640/blogger-image--1598789627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-VVDwpDFG7Yg/VH3r0JSn8hI/AAAAAAAAK1E/UkZVu11WO3g/s640/blogger-image--1598789627.jpg" /></a></div>
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I love a really good, crispy piece of fried chicken. </div>
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That crunch, and then the juicy, plump, seasoned meat. Being able to pick it up and eat it with your fingers, it's food manna.</div>
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I have a confession though...</div>
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I hate, absolutely hate to make fried chicken. </div>
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Yep-I said it and it's out there now. Mainly because I despise making a mess of my stove and the surrounding counters and floor. That's why in the past my poor family only got this dish homemade about 1-2 times a year. Seriously. Oh and of course there's the "fry" factor also, I just don't fry anything hardly anymore.</div>
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But, this time I think I did it right, because there really was minimal mess! </div>
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And the chicken had a beautiful color and crunch and really was probably the best fried chicken I've ever made. </div>
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Fried chicken evokes many emotions and memories for me. My paternal grandmother was from the South and she made awesome fried chicken, but as a child what I loved even more was the leftover gravy she served me the next morning over toast. It's one of my first really good food memories. </div>
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So in my mind, I have always had a pretty high standard set when it came to fried chicken and the resulting gravy. And...I think I may have finally met it!</div>
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This chicken is soaked in a spicy buttermilk, shaken in a paper bag with a flour/cornstarch mixture and then fried in shortening before baking in a low oven. Awesome, really awesome.</div>
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Use a whole cut up chicken, or like me, a package of chicken thighs. (It's what I had-and they were the best!) I fried them in a heavy cast iron pan, it was perfect, and only used about 1/4" depth of hot shortening, so these weren't deep fried, but they were crispy and crunchy none the less.</div>
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Give this one a try, I think you'll make it 4-6 times a year, or more!</div>
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Oh, and be sure and make the gravy to serve over those buttery mashed potatoes!</div>
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Ingredients:</div>
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2 cups buttermilk</div>
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2 tbsn hot pepper sauce</div>
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2 tsp kosher salt</div>
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1 tsp black pepper</div>
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2-3 pounds meaty chicken pieces, rinsed and patted dry (I used all thighs)</div>
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2 cups All Purpose Flour</div>
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1 cup cornstarch</div>
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1 tbsp dried oregano leaves</div>
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1 tbsp garlic powder</div>
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1 tsp paprika</div>
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1 tsp onion powder</div>
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1 tbsp kosher salt</div>
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1 tsp black pepper</div>
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Vegetable shortening for frying</div>
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Directions:</div>
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Whisk together buttermilk, hot pepper sauce and salt a pepper in shallow baking dish. Add chicken pieces. Turn to coat. Cover and refrigerate 2 hours or up to 24 hours.</div>
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Stir <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">together flour, cornstarch, oregano, garlic powder, paprika, cayenne onion powder, salt and black pepper in a large re sealable plastic bag or paper bag. Toss chicken pieces in seasoned flour, a few at a time, until well coated. Place on a rack over a baking sheet and refrigerate while the shortening is heated.</span></div>
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Preheat oven to 325F.</div>
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Melt enough shortening to create a depth of 1/4 to 1/2 inch in large heavy skillet. Heat to 350ºF. Add chicken pieces in a single layer, skin side down. Fry about 6-8minutes. Turn over. Fry the other side about 6-7 minutes. </div>
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Remove chicken from oil (it is NOT cooked completely at this point) and place on a rack over a baking sheet and bake for 25-30 minutes, until cooked through and chicken is no longer pink in the center. </div>
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To make the gravy:</div>
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Remove all but 4 tbsp of drippings in the skillet. Heat over medium heat and whisk in 4 tbsp of flour. Whisk and cook for 2-3 minutes. Slowly pour in 2 cups of milk and whisk until thickened to desired consistency (if too thick, you can thin by adding a little more water or milk). Season to taste with salt and pepper. </div>
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Enjoy! </div>
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<a href="http://2.bp.blogspot.com/-OofN0dpUj9k/VH4WMm6BKWI/AAAAAAAAK10/-MVcNnH4b5Q/s1600/8495305A-E779-4C65-97E8-7F88DEC0CB00.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OofN0dpUj9k/VH4WMm6BKWI/AAAAAAAAK10/-MVcNnH4b5Q/s1600/8495305A-E779-4C65-97E8-7F88DEC0CB00.JPG" /></a></div>
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This recipe is shared on My Link Parties. Also shared on http://www.leanlena.com, http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com </div>
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<br />Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-40293825668569902502014-11-20T16:04:00.000-06:002014-11-20T16:14:41.759-06:00TBT-Salisbury Steak<div class="separator" style="clear: both;">
<a href="https://lh4.googleusercontent.com/-AKQ92Pj31Os/VG5Z8odr_6I/AAAAAAAAKwg/eEV080LT1X0/s640/blogger-image-1099186402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-AKQ92Pj31Os/VG5Z8odr_6I/AAAAAAAAKwg/eEV080LT1X0/s640/blogger-image-1099186402.jpg" /></a></div>
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It's a TBT, otherwise known as Throwback Thursday! </div>
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I don't know about you, but I remember the iconic TV dinners, and this is a classic one. </div>
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Updated, it's leaner, more flavorful, and it really is a quick weeknight meal. </div>
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But, hey! I wouldn't mind having this meal with company either, it's that good'</div>
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<a href="https://lh5.googleusercontent.com/-tz38JvsnhqU/VG5Z5RaNz4I/AAAAAAAAKwY/e6Zgc9Pqxh8/s640/blogger-image--1400483998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-tz38JvsnhqU/VG5Z5RaNz4I/AAAAAAAAKwY/e6Zgc9Pqxh8/s640/blogger-image--1400483998.jpg" /></a></div>
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My family loves this meal...</div>
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Who wouldn't love a delicious seasoned patty, covered in a luscious onion gravy WITH mashed potatoes of course?!</div>
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And no, there isn't a can of soup used here folks.</div>
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<a href="https://lh3.googleusercontent.com/-a2AA7SVkT_s/VG5dcFiQsGI/AAAAAAAAKwo/fGIUQYkzp_U/s640/blogger-image--1751846272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-a2AA7SVkT_s/VG5dcFiQsGI/AAAAAAAAKwo/fGIUQYkzp_U/s640/blogger-image--1751846272.jpg" /></a></div>
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Okay, let's do this!<br />
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Ingredients</div>
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1 lb. lean ground beef</div>
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1 tsp pepper</div>
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1 tsp salt</div>
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1/2 tsp of Garlic Powder</div>
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1 tbsn Worcestershire Sauce</div>
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1tbsn ketchup</div>
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1/4 cup of dry Bread Crumbs</div>
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2 Tablespoons of Butter</div>
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1 medium Onion, peeled, halved and sliced</div>
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2 cups of Water</div>
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2 teaspoons of Beef Bouillon Granules or 1 Knorr brand beef bouillon cube-I prefer Knorr</div>
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Opt: 2 tsp of cornstarch mixed with 1 tbsn of water (slurry)</div>
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Directions</div>
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In a mixing bowl, combine the Beef, Black Pepper, Salt, Garlic Powder, Worcestershire Sauce, Bread Crumbs and kethchup. Combine using your clean hands or a spatula to mix together well.</div>
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Shape into 4 equal sized oblong patties.</div>
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Heat a skillet over medium heat for about a minute, and then add Butter.</div>
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Place meat patties in skillet and brown on both sides for about 4-5 minutes each. Remove from skillet and set aside.</div>
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Add the sliced Onion into the skillet, right on top of the browned bits and using a wooden spoon or spatula stir them to coat in the butter and browned goodness.</div>
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Reduce the heat and cook the onions on medium-low heat until the onions turn translucent and slightly browned, this may take 15 minutes.</div>
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Add 1 1/2 cups of warm water and the beef bouillon, stir well. Raise the heat back up to about medium and bring to a quick simmer.</div>
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Place the meat patties back in the pan. Cover slightly and Reduce the heat just a little and let simmer for about 15 more minutes. At this point I like to add the slurry, it adds body and makes the sauce silky-totally optional.</div>
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Remove from heat and serve warm with the sauce and onions on top.</div>
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<a href="https://lh3.googleusercontent.com/-eAwv8z-XDto/VG5jwwIxEaI/AAAAAAAAKw0/-Iniaa16w98/s640/blogger-image--2057187185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-eAwv8z-XDto/VG5jwwIxEaI/AAAAAAAAKw0/-Iniaa16w98/s640/blogger-image--2057187185.jpg" /></a></div>
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Enjoy!</div>
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This recipe is shared on My Link Parties. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com<br />
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<br />Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-28530156257990623122014-11-14T09:11:00.001-06:002014-11-14T10:50:41.848-06:00One Pot Wonder with Kale Pesto<div class="separator" style="clear: both;">
<a href="https://lh5.googleusercontent.com/-q4h1Wd5BZ3o/VGVa_RBm3XI/AAAAAAAAKo0/Sb-bTBV_w6w/s640/blogger-image--661746414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-q4h1Wd5BZ3o/VGVa_RBm3XI/AAAAAAAAKo0/Sb-bTBV_w6w/s640/blogger-image--661746414.jpg" /></a></div>
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These recipes flooded Pinterest this summer and I was so intrigued, I just had to try it!</div>
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To be honest...</div>
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I was blown a w a y!</div>
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Seriously.</div>
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Not only did this totally "work", it was delicious, hearty and the most awesome....</div>
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Really fast!</div>
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Also, think leftovers, like Thanksgiving! this would be a perfect way to use that leftover turkey!</div>
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<a href="https://lh5.googleusercontent.com/-7tGNPTe1bJg/VGVa8cKet5I/AAAAAAAAKos/WaF8lq7dcCI/s640/blogger-image-1542008507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-7tGNPTe1bJg/VGVa8cKet5I/AAAAAAAAKos/WaF8lq7dcCI/s640/blogger-image-1542008507.jpg" /></a></div>
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I even used a whole grain pasta, and it was PERFECTLY cooked. The veggies were crisp tender and it just made a stellar bowl of pasta.</div>
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On this, my first attempt, I did brown and crumble two Italian sausages in the pot first, but this would have been delicious without it as well.</div>
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The broth leached the starches out of the pasta and made a silky sauce that coated everything nicely. The nice thing about all of the one pot dishes out there, yes-they're made in one pot, you can literally clean out your frig and pantry. </div>
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Use a lonely pepper, carrots, celery, a leftover half onion, those 6 slices of pepperoni or ham, that one chicken leg (pull the meat off first), a half can of black olives and on and on....</div>
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<a href="https://lh3.googleusercontent.com/-u8U5cSjaCzU/VGVa5ctc5-I/AAAAAAAAKok/qX-JP_2sKLY/s640/blogger-image--1652808055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-u8U5cSjaCzU/VGVa5ctc5-I/AAAAAAAAKok/qX-JP_2sKLY/s640/blogger-image--1652808055.jpg" /></a></div>
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I also didn't add any salt, by using a regular broth, not low sodium, this was seasoned in the salt category perfectly, and my pesto added that nice punch of brightness!</div>
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INGREDIENTS:</div>
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12 ounces linguine/Spaghetti pasta-I broke mine in half</div>
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1 can (15 ounces) diced tomatoes with liquid </div>
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1 medium sweet onion, cut in 1/2 and sliced thinly</div>
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3 cloves garlic, very thinly sliced</div>
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1/4 teaspoon red pepper flakes</div>
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2 teaspoons dried oregano leaves</div>
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4 1/2 cups vegetable broth (use regular broth and NOT low sodium)</div>
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2 tablespoons extra virgin olive oil</div>
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Above is the basic recipe- now this is where you can be creative</div>
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Preheat pot over medium heat-cook and crumble 2-3 Italian sausage links, then proceed</div>
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1 yellow bell pepper, chopped</div>
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4-6 Roma tomatoes, chopped</div>
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Fresh basil</div>
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Spinach</div>
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Kale</div>
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1 chicken Breast, cubed (raw)</div>
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2 carrots, sliced thinly</div>
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Celery, sliced</div>
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Mushrooms</div>
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Zucchini</div>
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Pesto</div>
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And so on....</div>
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Parmesan cheese for garnish</div>
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DIRECTIONS:</div>
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Place pasta, tomatoes, onion, and garlic in a large stock pre heated pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.</div>
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Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10-12 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as much as you like, this helps to make it saucy!</div>
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Season to taste with salt and pepper if needed. Add pesto and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.</div>
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<a href="https://lh3.googleusercontent.com/-ZJlBjrm-wRY/VGYXC_y9KsI/AAAAAAAAKpA/Cvv2ingDuoY/s640/blogger-image--1690841893.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-ZJlBjrm-wRY/VGYXC_y9KsI/AAAAAAAAKpA/Cvv2ingDuoY/s640/blogger-image--1690841893.jpg" /></a></div>
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Enjoy! </div>
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This recipe is shared on My Link Parties. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com/</div>
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<br />Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-28261763542819381042014-11-05T11:17:00.000-06:002014-11-14T09:09:57.548-06:00Easy White Chicken Chili<div class="separator" style="clear: both;">
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With Fall firmly entrenched, the cooler winds blowing all the colored leaves around, it's finally time for long awaited comfort foods.</div>
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This recipe is one of my family's favorites. It's hearty, yet light-crazy huh?! Full of flavor, making you think it simmered all day long....</div>
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WRONG!</div>
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This is a really quick cooking version of what is generally considered an all day chili. Cause you know sometimes you just didn't have time to put it together in the slow cooker and when you get home you still want a good chicken chili!</div>
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Well, here ya go! </div>
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<a href="https://lh3.googleusercontent.com/-z8hXpO9QQkE/VFpTAFX8qUI/AAAAAAAAKek/31cmueyZHc4/s640/blogger-image--1189522130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-z8hXpO9QQkE/VFpTAFX8qUI/AAAAAAAAKek/31cmueyZHc4/s640/blogger-image--1189522130.jpg" /></a></div>
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One of the secrets to this being so fast is using cooked chicken. BUT-you can always poach the chicken in the beginning and that would help flavor the broth!</div>
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Also-what gives this soup body and an awesome flavor is.....Masa Flour. </div>
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Yep, corn masa flour. The kind that's in the Hispanic section of any grocery store and it's pretty inexpensive. It's not just for tortillas, tamales and such. It's a great addition to soups, stews, chili's and even pizza dough! So it's a smart addition to any pantry (I actually store mine in the freezer).</div>
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I love items that can be used in so many applications, I'm kinda weird like that...</div>
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Anyway, make this and top it as your heart desires.</div>
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Try my easy recipe, I think you'll love this too!</div>
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Ingredients</div>
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2 skinless, boneless chicken breasts or 3 cups of cooked chicken, shredded</div>
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4 cups chicken stock</div>
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2 cups water</div>
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2 chicken bouillon cubes (1 if using Knorr brand-which I prefer)</div>
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1 tbsn canola or vegetable oil</div>
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1 clove garlic, minced</div>
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1 medium onion, diced</div>
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1 (15-ounce) can pinto beans, undrained</div>
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1 (15-ounce) can light red kidney beans, undrained</div>
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1 (4-ounce) can diced green chilis, undrained </div>
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1 teaspoon dried oregano</div>
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1/2 teaspoon ground cumin</div>
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1 <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">teaspoon chili powder</span></div>
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1 teaspoon salt</div>
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1 teaspoon ground black pepper</div>
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1 teaspoon oregano</div>
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1/4 cup corn masa flour</div>
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Instructions</div>
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Heat a large stockpot over medium, add in oil.</div>
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Saute onions until translucent, add in garlic and saute 1 minute more.<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Add chicken stock, bouillon and water and bring to a quick simmer. If you're using raw chicken, now would be the time to add it and cook until tender, about 15 minutes. Remove chicken and when cool enough to handle shred with two forks and then add back to the liquid.</span></div>
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Add beans, green chilis, dried oregano, cumin, chili powder, salt and pepper. Stir until well-combined. </div>
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Sprinkle masa flour over the top and using a whisk or fork, gently whisk into the chili. Simmer for another 10 minutes to fully develop flavors and incorporate masa flour. </div>
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Serve with your toppings of choice-cheese, diced tomatoes, avocado, sour cream, etc.</div>
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This recipe is adapted from:<a href="http://addapinch.com/cooking/white-chicken-chili-recipe/">Robyn at Add A Pinch</a></div>
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Enjoy!
This recipe is shared on My Link Parties. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com/</div>
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<br />Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0tag:blogger.com,1999:blog-3322548129709541454.post-64735534778177886152014-10-27T21:49:00.001-05:002014-11-04T10:01:20.993-06:00Tex Mex Lasagna<div class="separator" style="clear: both;">
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<a href="https://lh5.googleusercontent.com/-e4VBShPWpyA/VE8AoQgwiXI/AAAAAAAAKMY/H2e_LkiyMDE/s640/blogger-image-1789662683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-e4VBShPWpyA/VE8AoQgwiXI/AAAAAAAAKMY/H2e_LkiyMDE/s640/blogger-image-1789662683.jpg" /></a></div>
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In a nod to my roots, we love "mexican or Tex-mex" food. Although Mexican food is centuries old, Tex-Mex is relatively young at only 150 years old.....</div>
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They are both full of more similarities than differences and therefore most people think of them as the same or alike.</div>
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My mother was born in northern New Mexico and has lots of relatives in the area. She is of Greek-Spanish-Irish descent. The influence of Spanish cooking on that part of America has evolved into some of the most beloved "mexican" recipes shared today. </div>
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One of the staples in her family was a big ol pot of beans. </div>
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Not just any beans, either, but true Chile Beans, the kind my grandmother and her mother made. </div>
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Dried pinto beans cleaned and sorted, soaked and cooked with spices, onions and garlic. They are a staple in our home. I always make a big pot and the leftovers make so many different dishes, including the one here.</div>
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This lasagna is hearty, and full of the Tex-mex flavors we all love. </div>
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Relatively easy to make, there's no noodles after all, it's still cheesy and just darn good!</div>
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INGREDIENTS:</div>
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2 cups red or enchilada sauce</div>
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1 lb. cooked taco seasoned meat-your choice, mine was lean turkey</div>
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3 cups cooked pinto beans-or 2 cans, hopefully seasoned</div>
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1 tbsp chili powder</div>
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2 tsp cumin</div>
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2 garlic cloves, minced</div>
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1 onion, chopped fine</div>
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8-8" flour tortillas, cut up into 8ths</div>
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2 cups shredded cheese</div>
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DIRECTIONS:</div>
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Spray a 9 x 13 casserole dish with non stick spray. Ladle in 1/4 cup of enchilada sauce and spread.</div>
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Scatter tortillas to cover and spread the the meat to cover all the tortillas. Cover with 1/2 cup of the cheese.</div>
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If you're using canned beans, rinse and drain. In a saute pan, heat 1tbsn of oil and saute the onions and garlic for 3-4 minutes. Add in the chili powder and cumin. Saute for another 3 minutes. Add in the beans and cook for 4-5 minutes. Set aside.</div>
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Scatter another layer of the the tortillas over all and spread the beans over this. Sprinkle another cup of cheese over the beans. </div>
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Scatter the rest of the tortillas over this, and pour the rest of the enchilada sauce over all. </div>
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Sprinkle the rest of the cheese to cover all the sauce and cover with foil, tightly. </div>
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Bake in a preheated 350f oven for 25-30 minutes. Uncover, be careful, it's hot! Bake for another 10 minutes. </div>
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Let rest for 15 minutes, in order to cut exact squares. </div>
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Serve with sour cream, avocados, tomatoes and more cheese. </div>
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Enjoy!</div>
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This recipe is shared on My Link Parties. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com/Sourdoughnativehttp://www.blogger.com/profile/03453652616499046788noreply@blogger.com0