tag:blogger.com,1999:blog-91634132034586643562024-03-19T06:01:53.727-05:00OMG, Have You Tasted This?This is a food blog written by cookbook author Jen ElsnerJen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-9163413203458664356.post-62439325289515650982016-09-15T18:42:00.000-05:002016-09-15T18:42:17.847-05:00The Buckeyes vs. The Sooners!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: Georgia, Times, "Times New Roman", serif; line-height: 20px; text-align: left;"><span style="font-size: x-small;"><i>Illustration by Chris Schoelen, The Oklahoman Graphics</i></span></span></td></tr>
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This amazing graphic is the best way to describe me when it comes to this major upcoming game! This Saturday, September 17th at 7:30/6:30C my culinary and sports fandom worlds will collide, and I couldn't be more excited! Ohio State will be hosted by the Oklahoma Sooners at the Memorial Stadium in Norman. <div>
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The stadium will be packed to the brim as tickets have been sold out for quite some time. If you weren't one of the lucky ones to score seats, you can still be part of the action by checking out the one-of-a-kind tailgating culture that only college football can offer, by coming on out to the OU campus and walking around Saturday. Tailgating is a celebration and colorful display of community built on the shared love of a team, and it is amazing! So if you have never been to a campus tailgating event, this is going to be a great one to check out. </div>
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I am so excited about this matchup! I obviously have a connection to both teams seeing as how I have written the officially licensed tailgating cookbooks for both schools. The Sooners and the Buckeyes have not played against each other since 1983, and this weekend the Bucks are coming to my backyard and will be aired in a prime time slot on Fox. How exciting!</div>
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While you are checking out the tailgating/pre-game culture that OU has to offer, be sure to stop in to the <a href="http://www.ou.edu/content/fjjma.html" target="_blank">Fred Jones Jr. Museum of Art</a>. It's free admission (you can't beat that!) and they have an amazing and eclectic collection of art from all over the world, from different periods of time, by outstanding and revolutionary artists. And while you are taking in the gallery sights, be sure to take a detour into the museum store, aptly named <a href="http://www.ou.edu/fjjma/museum-shop.html#2" target="_blank">The Muse</a>. There you will find an artistic collection of beautiful and really unique gifts for all ages and for any occasion, including items for that person who already has "everything". They are also carrying BOTH my University of Oklahoma and Ohio State Cookbooks for the big game day! </div>
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This unusual match-up has me so excited! <strike>Not that I keep mentioning it or anything.</strike> Why? Because I'm from Ohio, my family attended Ohio State, and I'll always be a Buckeye at heart. But I also love OU because it's where I got my Bachelors and Masters degrees, it's where I work, and I absolutely love Norman! </div>
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No matter who winds up winning, I have no doubt that it will be quite the battle and I for one will be entertained the entire time!</div>
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If you would like a signed copy of either my OU or OSU cookbooks, you can find them on display in The Muse store of the FJJMA. If you are in the Norman area, and are interested in bulk orders, feel free to contact me. </div>
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<span style="font-size: large;">Gooooo BUCKS/SOONERS!!</span></div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-32570603518518375302016-03-08T23:34:00.000-06:002016-03-08T23:41:36.210-06:00Curry Mania!Hello World! I know I've been on a long hiatus, but that is about to change. I initially held off on posts because I had grand plans to revamp this blog into a full-blown website, but then when it came to building that website, life/work/etc. kept pushing that project further and further back. Also, I started finding myself getting too <strike>exhausted</strike> busy to come up with creative new meals. The most I was pulling off was how to doll up a boxed frozen pizza (as seen on <a href="http://www.facebook.com/authorJenElsner" target="_blank">FaceBook</a>)...ugh. However, the website build is just going to have to wait because I have had some really great foodie experiences lately and have been waiting to share them with you!<br />
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First up, I've been experimenting with Indian food. Well, mostly just curry at this point, but I hope to develop better taste-bud skills for this region's cuisine. I never thought I would like this kind of food because the spice variations are so much different than what I grew up with, so drastically different from what my pallet was used to. But then my friend Holli convinced me that I was missing out and <strike>forced</strike> invited me to go to the local Indian food place, which happened to be right behind my house at the time. <br />
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<tr><td class="tr-caption" style="text-align: center;">Photo by Joe S. from <a href="http://www.yelp.com/biz/himalayas-moore" target="_blank">Yelp</a></td></tr>
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<a href="http://www.himalayasok.com/" target="_blank">Himalayas</a> the very best Indian buffet in Oklahoma for sure, maybe in the country, but I have no idea because I have not visited every Indian place in the country. But I can tell you that I am so glad this was my first experience with Indian food, because I have eaten at other Indian restaurants and have been disappointed on more than one occasion. I tried so many new types of foods here, which broadened my pallet extensively and gave me the courage to try it at home. It is difficult to try to cook regional dishes if you are not familiar with the spices and combinations of those flavors so I kept going back to Himalayas over and over again, you know, just to make sure I got the flavors right, that is until they moved to the next town over and then I was very sad. This is still my go-to birthday meal place, that's how much I like it. I especially like the masala/curry based dishes, so much so, that I felt the need to try theses kinds of dishes wherever I found them on a menu, no matter how weird I thought it was that certain restaurant types prepared them. For instance:<br />
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<a href="http://www.mrhuiok.com/" target="_blank">Mr. Hui's Authentic Chinese Cooking</a> restaurant here in Norman on Lindsay St., makes the most amazing chicken curry I've ever had. I did not know hardly anything about curry before Himalayas, and maybe curry dishes are typical for Chinese cuisine, but I had never tried it at a Chinese place before and thought I'd give it a go. I'm so glad I did!</div>
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Mr. Hui's Curry Shredded Chicken is $10.95 and comes with rice. I always order a side of the Egg Drop Soup For Two <strike>which really means For 6</strike>, for just $4.95 extra. This meal not only fills me up happily, but will continue to to just that for at least 3 more days. So if you like left-overs, this is definitely a steal for the amount of meals you can get out of just under $16. The chicken is tender, and the flavors blend together perfectly with a nice kick, but not too hot. It is made up of chicken, peppers, onions, sprouts, and a sauce that might be a good go-to for when you are feeling stuffy or having any congestion.</div>
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In my curry excursions, I've learned that there are like a billion ways to make curry. It depends on country, region, and even just what you have on hand in your kitchen. There are even several different types of curry powder ranging from sweet and mild to what I call "burn-your-face-off". This powder consists of several spices blended together and even though the rage of spices is wide, the general base consists of turmeric, coriander, cardamom, cinnamon, and cumin. The one I use also has some other elements including cayenne pepper. I also use Garam Masala, which is a curry powder that is less heavy on the spicy hot and more weighted on the cinnamon and clove sweetness. </div>
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Admittedly, I have only tried to make chicken curry at home a total of 3 times and each time it got better. My last attempt the other day was very good and I am going to share my recipe in this post. But first, I have to say that my desire to perfect curry is an exciting endeavor in that when I started checking out other recipes on the web, I found myself getting sucked down a rabbit hole. I absolutely love researching and researching food that has such vast possibilities and variations is so exhilarating for me! So if you find my recipe too mild or hot or sweet or too complex/not complex enough, there are so many ways to adjust and add your own flare. This one-pot meal <strike>okay, two pots if you count the rice</strike>, will easily stretch out to four days worth of meals for two people. So it is cheap to make, depending what all you want to add to it, and is very good for you, and will feed you and/your family for a few days. So if you love Indian food give it a try at home and save some cash, and if you have never had it, give this a try and see what you think!</div>
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<u>Ingredients</u>:</div>
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2-3 boneless, skinless chicken breasts - cubed (you can also use dark meat)</div>
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1 white onion - thinly sliced</div>
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1 clove of garlic - crushed</div>
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1 red bell pepper - diced</div>
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1 green bell pepper - diced</div>
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2-3 Tbls olive oil<br />
Dash of sesame oil</div>
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2 tsp. paprika +</div>
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2 Tbls. curry powder +</div>
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1 tsp. turmeric +</div>
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1 tsp. coriander seed powder +<br />
1 tsp. cumin +</div>
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1-2 tsp. Garam Masala +</div>
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1 tsp. salt </div>
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black Pepper (to taste)</div>
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chicken stock/broth</div>
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1/2 can Rotel Lime & Cilantro </div>
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1 (13.5 oz) can of coconut milk</div>
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6 oz. frozen green beans</div>
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2 cups fresh baby spinach</div>
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cooked rice</div>
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Optional: 1 box of frozen Naan bread (I use <a href="http://www.amazon.com/Tandoor-Chef-Tandoori-9-Ounce-Boxes/dp/B002GOYT8M" target="_blank">Tandoor Chef </a>brand)</div>
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First, sprinkle just a bit of all the spices over the chicken and make sure the pieces are evenly coated. <b>NOTE</b>: What you use for this are <u>not</u> the amounts specified above, they are extra (+). The amounts given under "ingredients" are how much you will put in the pot later. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssD9Xd2bCW9FFXLn8VosY3RGT-t2hEdOscc2U28Q8oC8hEMKKtc0nschn1s5-iiMAHm5cHW2a_S2JWnvA-dPzcV8KCkEcPpz5GFpNjr1sbGJ2jCCkCzJD1nCzPfaXpDOWhk3fy5KUJns/s1600/IMG_0647.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssD9Xd2bCW9FFXLn8VosY3RGT-t2hEdOscc2U28Q8oC8hEMKKtc0nschn1s5-iiMAHm5cHW2a_S2JWnvA-dPzcV8KCkEcPpz5GFpNjr1sbGJ2jCCkCzJD1nCzPfaXpDOWhk3fy5KUJns/s320/IMG_0647.JPG" width="316" /></a></div>
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Next, heat up about 2-3 Tbls. of olive oil in a large pot on medium-high. When oil is hot, add sesame oil, onions, garlic, and both peppers. Stir fry until golden (about 15 minutes). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFz_Nr12UFC-7nkN9dWJjwPgSuOvsT8YA35fAcd2tRQJlO_u5NXce2veEopx7VDsK16lT_d5XI1sjTZbW5nRTOrWdACysa4LAFIpFDVntTyUmUMVIWsphQQ8dNvZjRzfTaiZAuovQ826c/s1600/IMG_0646.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFz_Nr12UFC-7nkN9dWJjwPgSuOvsT8YA35fAcd2tRQJlO_u5NXce2veEopx7VDsK16lT_d5XI1sjTZbW5nRTOrWdACysa4LAFIpFDVntTyUmUMVIWsphQQ8dNvZjRzfTaiZAuovQ826c/s320/IMG_0646.JPG" width="320" /></a></div>
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Add in the Rotel, all spices, and about a cup of chicken broth. Mix together and cover, cooking for about 15 minutes until broth has been incorporated to make a paste. Add chicken and green beans plus enough broth to cover the contents, mix together an put the lid on. Turn the heat down to medium and let it cook for about 35 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGi3mqyb9awCN7fIfz-OVzNw4h4dTeOrKg5_TKzRb7OXEdVM4jkAtrBHGP_ieF6UVwI1ZRqJV_KvOweBC-WcuX1lSm04-emfel6xMEtqFBSvqCX4FWE4EbFWatJVuRX3ThXrT80CKGtA8/s1600/IMG_0648.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGi3mqyb9awCN7fIfz-OVzNw4h4dTeOrKg5_TKzRb7OXEdVM4jkAtrBHGP_ieF6UVwI1ZRqJV_KvOweBC-WcuX1lSm04-emfel6xMEtqFBSvqCX4FWE4EbFWatJVuRX3ThXrT80CKGtA8/s320/IMG_0648.JPG" width="240" /></a></div>
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Add coconut milk and be sure to taste it here and add any extra salt and spices that you feel it may need. Cook for about 10 more minutes. Add in spinach and check consistency. If the consistency is too thin, mix about a tablespoon of corn starch with milk or cream and add to the pot while stirring. Add in the cooked rice or just serve the curry over rice with Naan bread. Enjoy!</div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-37277588849703991212015-10-20T13:29:00.000-05:002015-10-20T13:44:54.315-05:00Quick Cooks For Busy Lives - Don't Let the Hangry Win!With football season in full swing, there is a lot of cooking and eating to be done! The Buckeyes are undefeated and the OU Sooners are hot, so it's a good season all-around!<br />
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It has been a very busy couple of months for me and I have not had as much time or energy to cook the kinds of things I normally would in order to have left-overs for my work lunches. However, that conundrum made me have to stop and figure out quick and easy fixin's that I could make and still have satisfying meals on the go. Time gets away from me often as of late, and then I find myself getting hangry (the feeling of being angry due to hunger). So, I thought I'd share these ideas with you just in case you are finding yourself too busy, and often hangry these days as well.<br />
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Ok, first up - breakfast. They say it is the most important meal of the day. When I was in high school, my idea of breakfast was a Snickers bar and a Pepsi (sometimes I would choose Peanut Butter Twix <strike>for a healthier option</strike>). However, now I would probably fall into a diabetic coma if I had that kind of breakfast, and I find that eggs are a much better way to go if I want to actually have enough fuel to get through my day...or at least my morning. I have always had a guilty pleasure for the big franchise sandwich called the "Egg McMuffin" but as weird as it seems, I just don't leave myself enough time to stop and get one often, plus, I'm not really sure they are made with the best ingredients. So, I thought I'd try building my own version while at work. <br />
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<u>Here's what I used:</u><br />
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<u>Here's what happened</u>: At first I whipped up an egg in a small ramekin and popped it in the microwave set for 25 seconds. After about 7 seconds, there was a very loud <b>POP! </b>and I quickly opened the microwave to find half of my egg had erupted all over inside it. After several minutes of clean-up, I got got a new egg and gave it another go.<br />
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This time, I set the microwave to defrost. It took a total of about 2 minutes (checking every 30 seconds), but the egg finally got cooked through without any major explosions. Big thumbs-up for me! Next, I toasted my English muffin and cooked up a couple of pieces of ham in the microwave, after putting it back on high, <strike>which I forgot to do until I realized after 4 minutes that the ham wasn't actually getting "fried" on defrost.</strike> When they were both done, I began the assembly, starting with a slice of white American cheese, then ham, then the egg. And then, viola! Breakfast was served.<br />
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So, let's stick with the English muffin theme, because I find they come in handy for just about every meal and/or snack. For lunch, I found that making these little delights into mini-pizzas was a cinch! It's quick, easy, and delicious - just how I like my work lunches. First, toast your English muffin in your Darth Vadar face toaster. This will keep your "pizza crust" crispy even after microwaving the toppings on it.</div>
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When the slices are crisp and warm, smother some pizza sauce on them, then layer them up with your favorite pizza toppings. I'm a traditional pepperoni kind of girl so that's what I went with, but I'm not opposed to some sausage, mushrooms, or peppers for the next time!</div>
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Then just pop them in the trusty ol' work microwave and cook them <strike>NOT on defrost</strike>, until the cheese is all melted. Ta-da! Mini-pizzas for lunch!</div>
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And moving right along with pizza in mind, this is not actually a work-made snack, but a cook-in-the-oven-at-home delicacy. I like this for hors d'oeuvres during get-togethers and watch parties as well as my sometimes lunch at home on the weekends. I call it, French Bread Pizza Bites!</div>
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First get a loaf of frozen garlic bread or baguette out of the freezer and let it thaw just long enough until you can get a knife through it. Slice the loaf into angled disks and place them face-up on a cookie sheet. Then add your sauce and toppings, and bake in the oven at 400 until bubbly. I then like to set the oven on broil for the last couple of minutes to brown the cheese a bit. Serve hot with a bowl of left-over pizza sauce for dipping. These are really delicious right out of the oven, but are terrible when reheated, so I do not recommend these as a left-over-for-lunch-the-next-day option. These are a fantastic game day treat and one of my quick-cook favorites! Enjoy!</div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-123140241523898452015-08-27T12:30:00.002-05:002015-08-27T13:35:48.923-05:00Land Run ReviewOk, so, my original plan for this post was to talk about some back-to-school food tips & tricks and some recipes, and I still plan on doing that, just not today. The reason being is that I have no photos of the things I was going to talk about. However, I have been wanting to introduce you all to a newly opened local restaurant that I tried recently, and am very excited about! It's called, <i><a href="http://landrungrill.com/" target="_blank">Land Run Grill & Wine Bar</a></i>.<br />
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This American-style restaurant has a frontier theme, friendly staff, and the most amazing burgers I have ever had in my entire life! Seriously, that's saying something. My foodie buddy had mentioned it to me one day and we decided to go check it out. When we walked in the front door we were greeted warmly and seated in a booth, as requested. We were going to try the cozy outdoor patio, complete with running misters, but it was a bit toasty that day, so we opted for an inside experience for our first time there. The ambiance was fun with cowboy decor and rustic light wood paneling and rope accents everywhere.</div>
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My lunch companion and I ordered a couple of beers to quench our thirst while we perused the menu. The beer selection was limited, but I realize this place is a "wine bar", <strike>it says so in the title</strike>, however, neither of us are fond of wine, so we went for the brews and they had something for both our tastes. As foodies, we decided it was our duty to order an appetizer and dessert with our entrees to get a good scope of what this place had to offer across the board. A personal preference for me to really assess a restaurant's quality of food and service is to go between lunch and dinner rushes. I have found that the middle of the afternoon is when you really get to know the truth about an establishment, the good, the bad, and the ugly. Our beverages came out quickly and we asked several questions about the menu items. </div>
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The waitress did not have a lot of knowledge, but she seemed to be very new to the staff. The questions she couldn't answer, she was very good about finding someone who did know, and that gentleman came over and seemed genuinely happy to give us the information that we needed. </div>
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After some deliberation, we decided to on the Spinach & Artichoke Dip for our starter. It was served with fresh tortilla chips which were very good and well seasoned. The dip itself didn't do anything to "wow" us per se, it was average, but we were satisfied with it overall. </div>
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The menu is quite extensive, which I was a bit leery about, as most of the time, when a menu offers too big of a selection, the quality usually suffers. But the many selections they offered were made by using some of the same ingredients in several different dishes, so it works. For instance, they have slow-roasted pulled pork on hand for an entree, but then they offer some specialty burgers, baked potatoes, and appetizers that also include a pulled pork element. There are vegetarian options (not just substitutions) throughout the menu, French bread pizzas, salads, steaks, hot wings (and other chicken items), fish, cold or grilled sandwiches, and a "Buckaroo" menu for the kids. But I was in the mood for a burger that day, so I looked over that part of the menu the most. Wow, what a page it was! There were so many I wanted to try including the "T-Town" which was actually a sausage/hamburger mixture smothered with chili, three different kinds of cheeses, and onions. The menu said it is served with a fork because "You'll need it!" </div>
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My friend went with the "Riverside" which was a beef burger with whole grilled green chilies, pepper jack cheese, avocado, lettuce and tomato. He got mac & cheese on the side topped with green chilies and bacon. I opted for the "Eggsplosion" which was a beef burger with fried egg, bacon, mayo, tomato, red onion, lettuce, and American cheese. I had them nix the mayo, tomato, and onion though because I'm picky like that. I got a side of "Sidewinder Fries" and when we took our first bites, we looked at each other, eyes wide, and full of happy!</div>
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The toppings gave us a nice variety of flavors, but we both agreed that these burgers did not need any toppings at all! They were bursting with flavor all their own, and were juicy and grilled to perfection. I almost wished that I had went with a classic "The Burger" but I can't say I was at all disappointed with the "Eggsplosion" in any way. And my "Sidewinder Fries"? OMG! Crispy and seasoned awesomely on the outside, and perfectly fluffy and soft on the inside. My counterpart's mac & cheese didn't last long at all. The buns were nicely toasted and our sides were perfect compliments to our burger choices. Land Run also offers, sweet potato fries, steamed veggies, fried okra, potato salad, pasta salad, cole slaw baked potatoes, black-eyed peas, chips, and pinto beans, so there's plenty to choose from. </div>
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The dessert menu consists of only two items at this time, so we decided to try one of each. I chose the "Cast Iron Skillet Cobbler" of which I could get apple or cherry (so I guess there are three desserts, technically). I chose the apple topped with vanilla ice cream. The cobbler had just come out of the oven and the ice cream was served on the side. To my delight, it started melting a bit when I heaped it on the hot cobbler - yum!</div>
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My friend got the "Aunt June's Root Beer Bread Pudding" and he loved it! I had a bite of his dessert and I don't like bread pudding in general, it's a texture thing, but it was very tasty indeed.</div>
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Prices are on par with other restaurants of this caliber/style. They also have daily specials to keep your eye on. If any of you have been there to partake in their wine selection, please let us all know what you thought about their selection in the comments. All-in-all a fantastic experience: a true Oklahoman atmosphere, happy and friendly staff, fresh hot food, and the most amazing burgers, even at 3 o'clock in the afternoon! I am so thrilled to not only recommend this place, but to go back many times in the near future. Maybe next time, I'll try my dining experience on the patio.</div>
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<i>Land Run</i> is located on the east side of Norman, OK at 1400 12th Ave. just south of Lindsey. Download their <a href="http://landrungrill.com/menu/3328676" target="_blank">menu here</a>. </div>
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<span style="font-size: large;"><b><i><u>Happy National Burger Day!!!</u></i></b></span></div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-83652865765638161102015-06-23T16:05:00.000-05:002015-06-23T16:05:17.459-05:00Culinary Adventures On the Emerald Coast and My Quest For Chippermint Ice CreamFirst off, I would like to wish you all a very happy summer! June is my favorite month, <strike>mostly because it's my birthday month</strike> because it is the time of year where summer fun and relaxation really get into full swing. Outdoor swimming, vacation plans, traveling, shorts, garden reaping, <strike>birthday presents</strike>, and of course cookouts. Now I know with this kind of introduction you might think I'm going to talk about grilling, but I'm actually going to talk about restaurants in Florida. <br />
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I recently went on a family vacation to Ft. Walton and Destin, Florida - otherwise known as The Emerald Coast. <br />
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Now I don't know about you, but whenever I get to the ocean, I can't help but crave seafood. Which is funny to me because I'm not a big seafood lover. I like some fish pretty well, and I used to love clam strips in my youth, but I'm really picky about the texture of ocean creatures. </div>
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<u> </u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMQZIl7ed3o0HDmu6fZkySM2rcghBJLGKjkV0lT05Z18Fw3pLwy_kpvg5qZTPmFuS90Sw_0QOF4KytC44ftEiT-a98JIxEA2YfgGYdjNX5FwMfaLnwbuO-reV6iY6F9jCl28rE0Oh2t0/s1600/IMG_0095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMQZIl7ed3o0HDmu6fZkySM2rcghBJLGKjkV0lT05Z18Fw3pLwy_kpvg5qZTPmFuS90Sw_0QOF4KytC44ftEiT-a98JIxEA2YfgGYdjNX5FwMfaLnwbuO-reV6iY6F9jCl28rE0Oh2t0/s320/IMG_0095.jpg" width="240" /></a></div>
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For some reason, the very first seafood delight I decided to have for lunch on the beaches of Ft. Walton was calamari. I don't usually order calamari, however, I thought since I was on the ocean it sounded like a great idea. I was wrong.</div>
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We walked down to The Boardwalk and stopped at a cool-looking rustic place called <i><a href="http://www.crabtrapdestin.com/the-crab-trap-ft-walton-beach.html" target="_blank">The Crab Trap</a>. </i>The calamari tasted not fresh but frozen and was underwhelmingly seasoned. It was also overcooked so it had a very rubbery texture which definitely equals a big NO for me, so I passed it on down to my step-dad and brother-in-law to finish off. However, my nieces did not eat all of their mozzarella cheese sticks and chicken tenders so I filled up on them, and they were <strike>oddly enough</strike> delicious! I also ordered a pina colada expecting a tall curvy glass to hold its contents to make me feel like my vacation had really started. Alas, I received a stubby plastic cup (pictured above) and the pina colada was about the quality that you can get out of a premixed jug. All-in-all, the Crab Trap was not a good start to my vacation on a culinary level, however, the view from our outdoor upper deck patio was breathtaking. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUKO2ABaaqVmCa0kK-X4GxbyoemNS5Sm8nnbgu0vr9mzp1DMpQLVXAweCEfOMU7eakxe-PqawAA5Q7veFLbLX1YDFVUP82YAITv2U1-KcxHZIwk7IgdGC7N9N2KXJPDLHAlB_ugLLo4M/s1600/floyd-s-shrimp-house.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUKO2ABaaqVmCa0kK-X4GxbyoemNS5Sm8nnbgu0vr9mzp1DMpQLVXAweCEfOMU7eakxe-PqawAA5Q7veFLbLX1YDFVUP82YAITv2U1-KcxHZIwk7IgdGC7N9N2KXJPDLHAlB_ugLLo4M/s320/floyd-s-shrimp-house.jpg" width="320" /></a></div>
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For dinner that night, we tried the seafood place right next door to The Crab Trap called <a href="http://www.floydsshrimphouse.com/" style="font-style: italic;" target="_blank">Floyd's Shrimp House</a> and OMG! Yes! This place knows how to do seafood! It was so fantastic that I forgot to take pictures! But please, head on over to their website and check out some of their photos. I got the fried fish basket which included lightly breaded very fresh catch-of-the-day fish bites with seasoned fries and corn on the cob. I also started out with the blueberry vodka lemonade which was delivered to me in a very sexy souvenir glass, which I have since put homemade peach Bellini's in, so that was a bonus. Some of the entrees to make it to our table included some beautiful grouper tacos, fresh giant oysters on the half shell, and gorgeous salads. My mom has an allergy to fish (I know, that would pretty much suck having to eat at all the seafood restaurants a beach has to offer) however, I have something to say about her dish. Most seafood joints have non-seafood options and generally, they taste like options - as if seafood is their forte so anything else they just don't put as much effort into, but not Floyd's. My mom ordered their "Cajun Chicken Pasta" which is blackened chicken breast in a spicy alfredo over fettuccini. She let me taste hers and I was floored by the layers of flavors that it had. I wound up having several more bites and she left very very happy with her experience. They also offer all-you-can-eat shrimp for under $10 and the atmosphere, food quality, and exceptional service make this a must-stop if you ever find yourself on Okaloosa Island!</div>
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The next few days took us down to Destin, just up Miracle Strip Parkway to their Harbor Boardwalk. We found this little big gem - <i><a href="http://www.mcguiresirishpub.com/index.php" target="_blank">McGuire's Irish Pub</a></i>.</div>
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<b style="background-color: #6aa84f;">Leave it to my clan to find an Irish pub on a beach.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4emPt3mippexeiKU5xPyZqzmLZqQuflsBVQrx_3bTyGnrS2WKL8s0nrcHJEBDJY_dyl2BQOYxe1yESqLrR3c-YawJNypfzAOcVrqMfUBSIAU71uxuzOXn3E4RmWOOyleITWWE7BspWXM/s1600/IMG_0122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4emPt3mippexeiKU5xPyZqzmLZqQuflsBVQrx_3bTyGnrS2WKL8s0nrcHJEBDJY_dyl2BQOYxe1yESqLrR3c-YawJNypfzAOcVrqMfUBSIAU71uxuzOXn3E4RmWOOyleITWWE7BspWXM/s320/IMG_0122.jpg" width="240" /></a></div>
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Now, this isn't just one small building with a restaurant, it is practically an entire block that has several parts that interconnect inside, but also have individual outside access. These parts include the main pub house, a gift shop, and even a pizza and pasta place next door called <i><a href="http://vinnymcguires.com/" target="_blank">Vinnie McGuire's Pizza Pub</a></i>. We didn't get a chance to try Vinnie's, but not for lack of want, I only really had 3 days to try and cram in all the culinary goodies the Emerald Coast had to offer. So, back to McGuire's... the first thing I fell in love with was the ambiance. The lighting was dim and perfect for a classic pub-like feel and it's walls were lined with wood, stone, and dollar bills. Yes, I said lined with dollars! There are over one million dollar bills hanging from the ceiling and lining the walls signed by the customers that have dined their over the years. You can read how this tradition began on their menu <a href="http://www.mcguiresirishpub.com/pdfs/pensacola-dinner.pdf" target="_blank">found here</a>. You simply pull out a dollar, sign your John Hancock on it and the date of your patronage, then ask your server for a stapler and pick a spot. Here is where we tacked our little bit of tradition:</div>
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Now, for the food. I can honestly say that I have never tried a new pub without getting fish and chips. That is how I generally size up a pub - by the quality of their fish & chips and ale combo. However I saw some items on their menu that I could not pass up. Don't get me wrong, I definitely sampled the pub's home brewed Irish Red pint from their traditional oak and copper brewery, and enjoyed it, but I also tried a frosty mug of their homemade root beer as well - yum! But as far as food goes, I started with their famous "Senate Bean Soup"<i>.</i> I have never in my life ordered bean soup off of any menu ever, but this one had a story - and I can never resist a dish with a story.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPGipyWK-vAsntfsPXQbiRxnBlCSlyn4o33NucZn-3Qy_XjRFdcOumAsH2B2iQ_w755KOv_5SetsIUpT21TrdcQ1zAkqhTNOHPmnBvFZ57M8sOUtGC_ATrhMdUbCz1JTCUaLydCuvlcY/s1600/IMG_0141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPGipyWK-vAsntfsPXQbiRxnBlCSlyn4o33NucZn-3Qy_XjRFdcOumAsH2B2iQ_w755KOv_5SetsIUpT21TrdcQ1zAkqhTNOHPmnBvFZ57M8sOUtGC_ATrhMdUbCz1JTCUaLydCuvlcY/s320/IMG_0141.jpg" width="240" /></a></div>
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<b>**Please forgive the quality of my photos of McGuire's, as I said, the lighting was magnificent for a true pub experience, however, not really camera friendly.**</b></div>
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Anyway, back to the story. Legend has it that this is the exact same recipe of bean soup was served in the United States Senate back in the day for $.18 cents. McGuire's has been selling this homemade soup for that same price since 1977, and that is how much I paid for it when I went. However, if that is the only thing you are ordering from the menu, be aware that you will be charged $18.00 for a bowl. It was so delicious, that I might have considered paying $18 per bowl for it, however, I was much happier paying the 18 cents.</div>
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As I mentioned, I couldn't help but forgo my traditional fish & chips when I saw the Irish Pie on the menu. McGuire's "Irish Steak and Mushroom Pie" is made up of choice tenderloin beef tips with an array of wild mushrooms baked in a flavorful Irish Stout Demi-glaze topped with a homemade puff pastry crust with giant candied carrot slices on the side. How could I NOT try this???</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uExh5fYH7M1K0I7UGw7Ww_eslNLr2hVjd3wtgU0Xht3HuXrdXimx8EZ477qL_xZwHobGQQy59yNHdJgGTfqSxRgdOi0-4XkD6GR5b8aazXzgiS07-gBqCSvcjW7S8cEfpl6_8LaqCh4/s1600/IMG_0146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uExh5fYH7M1K0I7UGw7Ww_eslNLr2hVjd3wtgU0Xht3HuXrdXimx8EZ477qL_xZwHobGQQy59yNHdJgGTfqSxRgdOi0-4XkD6GR5b8aazXzgiS07-gBqCSvcjW7S8cEfpl6_8LaqCh4/s320/IMG_0146.jpg" width="320" /></a></div>
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I wanted to try some of their amazing sounding desserts, but I was so full I could barely walk out of there, and I only got through half of my Irish Pie. </div>
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Speaking of desserts, my sister and I have a tradition when we go to a beach, <strike>it's more like a mission</strike> where we find a local establishment that makes frozen daiquiris to go and then we do that, we get "adult slushies" to go. When we went to Hilton Head, SC we had <a href="http://www.frostyfrog.com/daiquiris.htm" style="font-style: italic;" target="_blank">Frosty Frog</a> and if you have been to H.H. and managed to miss this place, it is reason alone to make a trip back...I'm not even kidding. Okay, so down in Florida on the Harbor Boardwalk we finally found a family-owned daiquiri bar with locations in New Orleans and Destin, Fl. called <i><a href="http://www.mardigrasdaiquiris.com/index.html" target="_blank">Jester Mardi Gras Daiquiris</a>. </i>Their "adult slushy" menu is not near as extensive as Frosty Frog, but it definitely hit the spot! They have one mix called "The Jester" which is touted as being the most alcoholic frozen daiquiri on Earth. I had a sample and they weren't kidding! It's a kiwi strawberry flavor base mixed with 151 dark rum and Everclear, if that gives you any idea about its potency. I decided ultimately on the "Hurricane" which is cherry fruit punch and 151 dark rum and it was delicious, even at 9 bucks a pop! And you can get it to go so you can walk around the boardwalk with a bit of extra happiness in your hand on your vacation.</div>
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Next up at Destin's Harbor Walk Village was <i><a href="http://www.fudgeryfudge.com/" target="_blank">The Fudgery</a></i>. When you walk in you are welcomed <strike>bombarded</strike> by several employees thrusting bite-sized spoonfuls of fudge samples at you. And believe me, no matter how full you are you will be powerless to resist them. They make the fudge right there on sight and you can watch and talk to the fudge makers as they work. And it smells so good in there! The one guy that was there making the fudge the few times we went had an excellent sense of humor and great showmanship. You can even buy a warm slice directly off the marble slab.</div>
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Oh, there's one more tasty oddity I had the benefit of trying during the weekly Mardi Gras parade on the Harbor Walk my last night there. It's a brew called "Not Your Father's Root Beer".</div>
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It's a 10 point beer bestowed upon us mortals by the <a href="http://smalltownbrewery.com/our-beers/?age-verified=0e8b118162" target="_blank"><i>Small Town Brewery</i> company</a> out of Chicago. It tastes just like a good old-fashioned root beer with a kick at the end. It was smooth and sweet, but way too sweet for my taste, so I couldn't drink it all. However, I'm glad that I got to try it and for anyone who does not want an "adult slushy" you can have your choice of an "adult root beer" instead.</div>
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Well, that about sums up my culinary adventures down in Florida's Emerald Coast. I have one more awesome foodie thing happen to me on my flight back home though, but of course it requires a bit of a back story...</div>
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Once upon a time <strike>several decades ago</strike> when I was a child, my most favorite place in all the world was <a href="https://www.baskinrobbins.com/content/baskinrobbins/en.html" target="_blank">Baskin Robbins Ice Cream</a>. My grandparents used to take me there as a treat every weekend and even with all of their 31 flavors, there was only one that I would even consider - Chippermint. For those who don't speak Baskin Robbin-ese, it's mint chocolate chip. Sometime in my tweens our Baskin Robbins in Piqua, Ohio closed it's doors and more across the country sadly soon followed. There are still several left, but none that I have found to be easily gotten to for me. So for years I have been searching for a store-bought mint chocolate chip ice cream manufacturer that could re-produce that perfect Chippermint flavor to no avail. One time, on a road trip from Ohio to Oklahoma, I was very excited to see several billboards on the interstate for Baskin Robbins ice cream parlors. We pulled off the highway every time I saw one and was disappointed each time, because when we would get to where the billboard said they were located, each one was shut down, permanently closed for business. </div>
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On that trip we even took a detour down to Silver Dollar City in MO., and found a glorious, fully-functioning Baskin Robbins! I was so excited! I flung open the door, patiently waited in line and when I told the lady what I wanted, she made a sad-face and said, "I'm sorry, we're out of Chippermint."</div>
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What? I just drove 900 miles for this! How can you be out of Chippermint? It's part of your original 31 flavors!!!! I didn't say any of that out loud though, I just thanked her and sulked back out to the car. That was like 8 years ago and I had since halted my quest for Chippermint ice cream, <strike>I just couldn't take that kind of disappointment again.</strike></div>
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So, on my way back from Florida a couple of weeks ago, I had a layover at an airport I'd never been in - Love Field, TX. I was wandering around looking for a place to get some lunch between flights, and suddenly, the heavens parted and light shown down upon my Holy Grail...</div>
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I stood there staring at it for several minutes, my mouth was surely agape. But I had been fooled once<strike> or more</strike> and I knew I had to walk in to see before I got my hopes up. There it was! Chippermint!! My old friend, where oh where have you been all these years? I basically threw my money at the girl behind the counter before she even got it dipped. And then suddenly, there it was, in my hand in all it's unnaturally blue-green glory. My quest fulfilled and my vacation complete.</div>
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<b><u>Happy June, Everyone!!!!</u></b></div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-33910021724165378612015-05-04T18:42:00.000-05:002015-05-04T18:42:00.151-05:00May The Fourth Be With YouWell, today's the day. No...THE Day. Of course I'm talking about May the 4th, also known as Star Wars Day! <br />
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Why is May the 4th called Star Wars Day? Because it's punny. Get it? If you want to know more about this sacred <strike>pun</strike> day in Star Wars history, get it right from the source at <a href="http://www.starwars.com/may-the-4th" target="_blank">StarWars.com.</a></div>
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For me, celebrating Star Wars Day is really a weekend-long extravaganza. It consists primarily of wearing Star Wars shirts/accessories, watching all of the movies (in original order most of the time, but sometimes I change it up to chronological order), and of course, making Star Wars themed foods.</div>
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Even though most of the goodies I make for this celebration are finger foods, I'm still going to break them up into categories of Appetizers, Main Courses, and Desserts.</div>
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<b><u>The Apps:</u></b></div>
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This first one is simple. I call it - <b><i>Sarlacc Dip</i></b>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdDCPhFxxZHkQ4YVeF6cqdZnx5A5sS0YQ-lNF7JhZhoS5r_Ld9DBClpKzvMh93pQj2nylUPKUHnUDfaOsB-fbGfD8n8OzJPoI4VapQ6LRG95-Yj9Wo-dJkMKudSyRBOx1a6aG4wvRVnk/s1600/Sarlacc+Dip.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdDCPhFxxZHkQ4YVeF6cqdZnx5A5sS0YQ-lNF7JhZhoS5r_Ld9DBClpKzvMh93pQj2nylUPKUHnUDfaOsB-fbGfD8n8OzJPoI4VapQ6LRG95-Yj9Wo-dJkMKudSyRBOx1a6aG4wvRVnk/s1600/Sarlacc+Dip.JPG" width="300" /></a></div>
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Open up a container of your favorite hummus (here I used Cedar's brand Roasted Red Pepper). Then stick some Hot Veggie Stix haphazardly around the edge of the dip, to represent the Sarlacc's many threatening tentacles and some tortilla bits inside to show what big teeth it has. Done. See, that was easy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpxwd-Ky0NERxpn49bJDU-mE3H-C2zzawDCkYfjC_lzTda6K0PLNpH1v0ftufYjIz8iS95pmB-ZY14JhyULLaHXDRjYM3feAU8nnsgHIu2VLq-b8YJkO_nG52N6Km3vzE3x73TG4rNRI/s1600/5509107d05a67-cedars-8-oz-all-natural-roasted-red-pepper-hummus-xl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpxwd-Ky0NERxpn49bJDU-mE3H-C2zzawDCkYfjC_lzTda6K0PLNpH1v0ftufYjIz8iS95pmB-ZY14JhyULLaHXDRjYM3feAU8nnsgHIu2VLq-b8YJkO_nG52N6Km3vzE3x73TG4rNRI/s1600/5509107d05a67-cedars-8-oz-all-natural-roasted-red-pepper-hummus-xl.jpg" width="173" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlv58rlel2VJG68kFCMGgG-nhKAuf1pnFSal97Aqqf1PFKwVHAme_bSYdEBPDFFdqwaU1gZGvVgO9wGSy4VZoyrF3jjBAV9MiucC70PfIrMLXplZ5Uvx12BaTz-tBjdtc1WDgPBSdhQY/s1600/91Uwi07-fWL._SY679_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlv58rlel2VJG68kFCMGgG-nhKAuf1pnFSal97Aqqf1PFKwVHAme_bSYdEBPDFFdqwaU1gZGvVgO9wGSy4VZoyrF3jjBAV9MiucC70PfIrMLXplZ5Uvx12BaTz-tBjdtc1WDgPBSdhQY/s1600/91Uwi07-fWL._SY679_.jpg" width="125" /></a></div>
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The next thing on the appetizer menu was originally called <b><i>Yoda Bites</i></b>, however, they didn't turn out to look anything like the Jedi Master, so I changed it to just <i><b>Random Alien Bites.</b></i> Here's a pic after prep, before being baked, and the other one is after baked. See what I mean?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAD6iGjxawxTptJL-Hs1nSOUxz0KE6aQtbDU88UCFv0jKlHGsAFj_kFL9_9o-4lr241g68B8X3DCWcLLHY2QPgY8kBb05cEmyUuOsIjGqLHra8YrSnfCVEVmJmiWVrohzHgJJ-apVWn8/s1600/Yoda+Bites+Prep.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAD6iGjxawxTptJL-Hs1nSOUxz0KE6aQtbDU88UCFv0jKlHGsAFj_kFL9_9o-4lr241g68B8X3DCWcLLHY2QPgY8kBb05cEmyUuOsIjGqLHra8YrSnfCVEVmJmiWVrohzHgJJ-apVWn8/s1600/Yoda+Bites+Prep.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA93K9Y1QTGuspZXfMwEgI3ZNLR7QQ-XDFiPIL8wSPHqbm-_eJlADWSFaqy3ytQTzkDzTsnsSToDaugP0k-GUE56xVLEDUEpRXXhMG3GCiYdIPokrljfql7ldrrv7Te8JkK-Rbv3Ib-WI/s1600/Yoda+Bites:Alien+Bite.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA93K9Y1QTGuspZXfMwEgI3ZNLR7QQ-XDFiPIL8wSPHqbm-_eJlADWSFaqy3ytQTzkDzTsnsSToDaugP0k-GUE56xVLEDUEpRXXhMG3GCiYdIPokrljfql7ldrrv7Te8JkK-Rbv3Ib-WI/s1600/Yoda+Bites:Alien+Bite.JPG" width="200" /></a></div>
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These are buttery crescents wrapped around a delicious filling made from spinach, cream cheese, and some savory flavors. You can also do a variation of non-spinach ones with different kinds of cheeses (including parmesan) and some garlic. As you can tell, the ears just weren't long enough to warrant a title dedicated to Yoda, and honestly, they look kind of creepy, so Random Alien Bites it it! Even though these may not be pretty, they are super tasty and gone before the middle of the first movie. So, if you would like to give them a go, I recommend this recipe by Di Jinx for a quick and easy, yet delectable dish, <a href="http://www.cookthetv.com/2013/12/05/spinachandcreamcheesecrescentbites/" target="_blank">found here.</a> Then shape them however you want <strike>or can.</strike></div>
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Okay, on to the main courses...</div>
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<b><u>The Main Attraction:</u></b></div>
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The theme of the main course items is all about Han Solo, but mostly, it's about his ship. One of the most iconic ships in the Star Wars universe is the Millennium Falcon. See here, I made some pizzas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIr-oK2Ur6953CVa2993jk2EDyAF5tBjvQH3oMDypgFQDJeBL_E-tIZwk1NktIF6KwshAgyNn3_S5L4yQKX8jDJuJHa9xIeqmKIW-W9u6Pat3duWGs31myy72JUHppNSc9mhawvsDtag/s1600/Millennium+Falcon+Pizzas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIr-oK2Ur6953CVa2993jk2EDyAF5tBjvQH3oMDypgFQDJeBL_E-tIZwk1NktIF6KwshAgyNn3_S5L4yQKX8jDJuJHa9xIeqmKIW-W9u6Pat3duWGs31myy72JUHppNSc9mhawvsDtag/s1600/Millennium+Falcon+Pizzas.JPG" width="300" /></a></div>
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I used some packaged crust to make the dough. Then I was going to use one of the awesome Star Wars sandwich cutters sold exclusively by Williams-Sonoma, many lightyears ago. They are no longer carried by the company, however, you can still find some floating around the internet if you get the hankering to get your own. However, I didn't feel like the personal pizzas would be quite big enough. Luckily I had another option <strike>in my geek collection</strike> at my disposal. Williams-Sonoma also (still) makes the <a href="http://www.williams-sonoma.com/products/star-wars-vehicles-pancake-mold/?pkey=e%7Cstar%2Bwars%7C46%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules" target="_blank">Star Wars pancake molds</a> that I decided to use for shaping my pizza dough and they worked very well. </div>
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Just roll out the dough as thick or thin as you like, throw on your favorite pizza toppings, and bake according to package instructions - or until it looks done. Ta-da, <i><b>Millennium Falcon Personal Pizzas</b></i>!</div>
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Next up, we've got our Mexican-style hot pocket, the <i><b>Corellian Quesadilla</b></i>. What does this have to do with the Millennium Falcon? Well, Han's famous ship was made by the Corellian Engineering Corporation, one of the 3 largest starship manufacturers in the galaxy. But that's enough for the history lesson, let's see what kind of tasty treat this entity helped to inspire. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHKH92UFHMWG2THTGE1a59EFcYGBwEhtBxAmROSG0bWTdxos-N12MxH6CD_QiEhpouoh1i6lxHsPiE1oXJdVApDkIQWMC2Kx6E5BP9oGc8tP6ovemAW8HG6WUAWobrKyfnaCwISMqNZA/s1600/Corellian+Quesadillas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHKH92UFHMWG2THTGE1a59EFcYGBwEhtBxAmROSG0bWTdxos-N12MxH6CD_QiEhpouoh1i6lxHsPiE1oXJdVApDkIQWMC2Kx6E5BP9oGc8tP6ovemAW8HG6WUAWobrKyfnaCwISMqNZA/s1600/Corellian+Quesadillas.JPG" width="400" /></a></div>
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I actually should call them <i><b>Imperial Star Destroyer-dillas</b></i>, because they look like those warships, but it just doesn't sound as catchy...or does it? Some of these pics are a bit dark, so here's a different shot - not near as fun though.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ6tH72cRp19OXybvor6aSrISLg6US_27Tua9sGIeRnioMVdhgqCbtLWDdD8lnABe0dMrkaAqxJcADkCX6g7R8LvE3eDBS7hjpC_dh4LHvuxEj0nNSt18CTB-89UwwVsD0fdr3fbY8SE/s1600/IMG_0620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ6tH72cRp19OXybvor6aSrISLg6US_27Tua9sGIeRnioMVdhgqCbtLWDdD8lnABe0dMrkaAqxJcADkCX6g7R8LvE3eDBS7hjpC_dh4LHvuxEj0nNSt18CTB-89UwwVsD0fdr3fbY8SE/s1600/IMG_0620.JPG" width="400" /></a></div>
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You can find the recipe for these on a previous blog post<a href="http://omghaveyoutastedthis.blogspot.com/2013/10/cooking-while-writing-with-abandonment.html" target="_blank"> here</a>. Just scroll down the page until you get to the entry for Chicken Quesadillas and you'll find step-by-step instructions on how to make these babies, just minus the cool Star Wars name.</div>
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<b><u>The Final Chapter:</u></b></div>
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For dessert, why not make some <b style="font-style: italic;">Thermal Detonators</b>? Now I made these for Star Wars Day before, but it was the Oreo truffle kind. You can see that blog post <a href="http://omghaveyoutastedthis.blogspot.com/2013/05/geek-themed-food-free-giveaway.html" target="_blank">here</a>. But here's a different kind of truffle you can do to mix it up. It's a brownie-based center with salted caramel goodness drizzled on top and melted throughout. </div>
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Just get a box (or 2 bags) of brownie mix, whichever brand takes your fancy, and whip them up according to the instructions given. Before putting them into the oven, unwrap about 16 caramels. I used Milk Maid, but any kind will do. Place caramels into batter in the pan evenly spaced and bake according to package instructions. When they are about half way done, run a butter knife up and down the rows to marble the melty caramel throughout the batter. When done, remove from oven and let cool completely or until you can handle them safely. You can use an ice cream scoop for the next part or clean hands, or both. Scoop out brownies and form into balls then place onto a cookie sheet lined with wax paper. Refrigerate for about an hour. In the meantime, melt about 2-1/2 cups of chocolate chips in the microwave. If the chocolate is really thick after melting, add a tiny bit of vegetable oil to thin it out. DO NOT add milk or cream or you will have a big mess - trust me! Ok, next, pull the brownie balls out of the fridge and dip them in the chocolate until covered and return to wax paper. Heat up a couple of tbls. of caramel sauce, put it into a plastic baggy, snip the tip, and drizzle the caramel back and forth over the truffle balls. Then set your course salt grinder to the biggest setting and grind it over the caramel-drizzled-chocolate-covered-brownies. Refrigerate for another 30 minutes and viola!</div>
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So there you have it folks, another Star Wars themed entry in homage to May The Fourth. Oh, that reminds me, I bought this game last year, because I like tabletop gaming, however, after reading through the instructions and watching the numerous YouTube video instructions provided by the company that made it, I'm still at a loss for how to play. It just seems too confusing compared to other card games I've played. So, if you have any tips, I'm all ears.</div>
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Happy Star Wars Day, Everyone! And May The Fourth Be With You!</div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-82896802103855111962015-03-17T21:38:00.001-05:002015-03-17T21:38:10.811-05:00Where The Heck Have I Been? ~or~ Happy St. Patrick's Day!Whew! A lot has happened in the last couple of months. The Ohio State Buckeyes earned yet another National Championship, I had to replace my home Wi-Fi router, and planted my garden <strike>on time this year so maybe something will actually grow. </strike><br />
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But first and foremost, <b>I want to wish you all a <u>very happy </u>St. Patrick's Day!</b></div>
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Yes, I have been away for a while, but I hope you will forgive my absence as I have been a very busy girl as of late...more so than usual. I've been thinking about re-vamping this site to encompass all of my creative endeavors, and that is still something that I am working on, but I can't wait anymore and I felt like I really needed to post here now instead of waiting until I finish mapping out my all-encompassing future blog. <br />
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What have I been doing? Well, I have been teaching college first-year English composition this semester on top of doing my 40 hour per week IT job. I've been slowly chipping away at some other writing projects in my "spare" time and still cranking out articles for Boyd Street Magazine. Even though I've had my hands full, I am certainly NOT complaining. I have learned so much in my adventures as of late. For instance, I've learned that I love teaching, (especially on the college level) almost as much as I love writing. I'd never thought about being a professor before or teaching anything for that matter, but after getting a taste of it, I can't imagine not doing it.<br />
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Don't worry, as busy as my life has been lately, I still find time to cook at least 3-4 times a week. Not just because I have to eat, but because cooking is a creative outlet for me. When I don't carve out some time to do that, I get a little grumpy...okay, a lot grumpy. I've also baked and made sweets <strike>and completely stopped working out</strike>, so all is well. I also discovered that apparently I have cookie cutters for every holiday. So I made Valentine's gingerbread cookies and shamrock gingerbread cookies in the last couple of months. Basically I just feel like I need to have a reason/excuse to make gingerbread cookies because I love them. <br />
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I've also been running a bed & breakfast for the last few weeks. Okay, well not really an actual B&B, but I have been entertaining different friends from different states at different times who have "made reservations" to stay at my house. This makes me very happy because I feel like people are comfortable in my home. I've hosted many gatherings, cookouts, watch parties, game nights, etc. by invitation, but to have those I care about contact me and ask to stay over and have me cook for them makes me feel very warm and fuzzy inside. A dream of mine is to be a full-time writer who owns a cozy bed & breakfast somewhere in New England where I live and write and cook and care for others who flow in and out of my home on their personal journeys. Seriously, I wouldn't want for anything if that was the rest of my life. <br />
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This is not the epic post that I wanted to do after such a long hiatus, however, I did not want to wait any longer. I have also decided that I can't stay away, so I will be posting my usual restaurant/product reviews and recipes, as well as current project updates, and some personal tidbits here while I'm deciding on the details about rebuilding this site. Thank you so much for checking in regularly, and know that I will be posting regularly once again. <br />
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So, toast this day with your green beers and shamrock gingerbread cookies, <strike>because they are tradition...apparently</strike> and have yourself a fantastic St. Patrick's Day!<br />
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<br />Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-22643107516220502002015-01-02T01:49:00.002-06:002015-01-02T02:01:58.499-06:00The Bucks vs. The Ducks In 2015 Championship, A.K.A. The "O" BowlOkay, first thing's first - HAPPY 2015, EVERYONE! I hope you had a wonderful holiday season, and that this will be your best year ever! And now the second thing...<br />
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OMG, did you catch the Sugar Bowl tonight? Wow! Just, wow! After an arduous back and forth of wondering who would win, The Ohio State Buckeyes (#4) took the playoff semifinals out from under the #1 ranked Alabama team...and with the Bucks' 3rd-string quarterback heading up the pack, at that! Can you imagine having that kind of pressure? Cardale held his own though, and led the Buckeyes to victory, 42-35.<br />
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I was on the edge of my seat the entire game, doing the usual fan stuff: making sure I was all geared up with as much Buckeye clothing as I could wear without walking around like <a href="http://advancedgraphics.com/product/randy-i-cant-put-my-arms-down-a-christmas-story/" target="_blank">Randy from <i>A Christmas Story</i></a>, making sure my dog was wearing her OSU collar, forgetting my hat, remembering my hat when we were losing, yelling at the TV, and alternating between salty and sweet snacks that I seriously didn't need, but couldn't avoid because I was so nervous! <strike>(and they were really really tasty) </strike> </div>
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Most of the sports predictions were looking at The Tide to win it easily. After losing our first and second-string quarterbacks to injuries, and Cardale Jones having only one starting appearance this season, (a game which he won, btw) I admit, I didn't go into watching this game with as much confidence as I usually do. But I'm a Buckeye fangirl through and through and I still had faith that they could totally win it. I was definitely biting my nails though that first quarter...and the second...and frankly, the entire game! OSU was seen by most of the sports world as the underdogs for this game, but I never listen to the statistics/numbers/odds, because Ohio State plays with heart, ambition, passion, and pride, and those aren't things that can be quantified. </div>
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I am so thrilled that my Bucks <a href="http://www.usatoday.com/story/sports/ncaaf/2015/01/02/sugar-bowl-alabama-ohio-state/21166801/" target="_blank">came out on top</a>! Whew, that was an intense game! <strike>I'm just now feeling like it's okay to breathe. </strike> OSU fought hard and made some amazing plays, (Elliott was especially awesome!) and now they are going to the Championship game to play head-to-head with Oregon next week! I am so proud and thankful to be even just a tiny <a href="http://www.amazon.com/Ohio-State-University-Cookbook-Elsner/dp/1423634586/ref=asap_bc?ie=UTF8" target="_blank">part of the Buckeye fandom</a>.</div>
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So don't miss the BIG GAME next Monday, January 12th when the Bucks meet the Ducks in a battle for the title to be the number one team of 2015! </div>
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**Fun fact: This championship game is being dubbed as "The 'O' Bowl" (Ohio vs. Oregon).</div>
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Happy Tailgating! And Gooooooo BUCKS!!!</div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-47538291194644826852014-12-17T11:43:00.000-06:002014-12-18T10:34:07.264-06:00Quick Cookies During Crazy Holidays!<div class="separator" style="clear: both; text-align: center;">
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Tis the season for baking cookies! Aaaannnd about a billion other things that you have to get done before the Big Day. There's shopping, list making, decorating, and last minute hoopla, all on top of your regular daily hustle and bustle. So who's got time for baking? Don't worry, this blog post is going to be all about baking creative goodies in a way that you can be efficient, have fun, and have something in time to bring to the Holiday office party.<br />
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This is usually my time of all day/night crazy baking. And even though I greatly enjoy my holiday baking extravaganza, I just didn't have the time and energy I usually do to do it this year. But I wanted to bring something fresh and new to the office, and most importantly, I needed to take some time out of my busy schedule for something that makes me happy. So how did I reconcile this conundrum? I theorized about this for a week or so, and decided to create one simple base batter and make several different types of cookies from it. I only made 4 types this time, but the combinations are vast for any number of cookie concoctions you want to toy with.<br />
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There are 3 types pictured here, but the cookie dough base is just a basic sugar cookie, which you can count as a type all on its own. From left to right, we have Butter Brickle, Andes Mint, and Candy Cane cookies. Here's what you'll need to make them:<br />
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I have always made my own sugar cookies from scratch, but like I said, sometimes you need a shortcut, and this time I took it. Betty Crocker makes a pretty good simple sugar cookie bag mix, and it's really quick and easy, but of course any sugar cookie mix will do. So for the base dough, follow the instructions on the back of the cookie mix. I just used one bag of "snack size" mix for each cookie type I wanted to make. The package says it makes 1 dozen cookies, but I got anywhere from 14-16 cookies out of each bag. All of these cookies bake at 375, so go ahead and preheat the oven.<br />
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<u><b>Butter Brickle Cookies</b></u>:</div>
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Follow the bag instructions for making up the batter then add the following:</div>
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1/4 cup of Heath English Toffee Bits</div>
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1/4 cup of Kraft Caramel Bits</div>
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Lightly grease the cookie sheet with cooking spray for these. The package says "ungreased," but you will need it because the toffee and caramel bits will stick if you don't. Bake at 375 degrees for about 13-14 minutes or until edges are golden. Let the cookies stand for a couple of minutes then tranfer to a wire rack or large piece of wax paper to let them cool the rest of the way. <strike>Although, you really should shove a couple in your mouth while they are still warm and gooey because, OMG!</strike></div>
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<tr><td class="tr-caption" style="text-align: center;">I forgot to add these to the "what you'll need" picture</td></tr>
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<u><b>Andes Mint Cookies</b></u>:<br />
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Follow the bag instructions for making up the batter. Here are the extra ingredients you'll need:</div>
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1/4 cup of Andes Mint Baking Chips (melted) <br />
Extra Andes chips for topping (UNmelted)</div>
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Microwave the chips in a cup in 20 second intervals, stirring between each one, until completely melted. Pour onto dough and quickly knead it together with your hands. The mint chocolate will want to set up pretty fast, so I found that using my hands was fast and efficient, plus left a marbled-like pattern in the dough, which was pretty cool! Bake for about 10-11minutes, and when they are almost done, pull the tray out and scatter a few bits of Andes on top of each cookie. Put them back in the oven for one more minute, then remove, let stand for a couple of minutes, and transfer to the rack or wax paper to cool. </div>
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Ok, while those are cooking, let's move on to the last batch!</div>
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<u><b>Candy Cane Cookies</b></u>:</div>
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Follow the bag instructions for making up the batter. Here are the extra ingredients you'll need:</div>
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1/4 cup of Andes Peppermint Crunch Baking Chips </div>
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2 candy canes for topping (crushed)</div>
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Add the peppermint chips to the batter and stir until everything is mixed evenly. Bake at 375 for about 10-11 minutes. Pull the cookies out and top with crushed candy canes and bake for another minute. Let stand for a couple of minutes and transfer to rack or wax paper to cool.</div>
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Whether you divvy them up in decorative bags or festive containers to give to others as gifts, be sure to enjoy a few yourself as a reward for all your hard work this Holiday Season. Enjoy your cookie break with a cup of hot coffee, or better yet, a cup of warm cocoa. Sit down, slow down, and enjoy yourself and reflect what the season brings/means to you. </div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-89918575025543534272014-11-20T16:31:00.003-06:002014-11-20T16:31:42.643-06:00Gobble Gobble Gravy Day<div class="separator" style="clear: both; text-align: center;">
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It is that time again folks! Time for Turkey Day - otherwise known as Thanksgiving! Traditional Thanksgiving food is my absolute favorite holiday meal. There are a few must-haves for me, and then some extra traditions that I've grown very fond of.</div>
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First off, I know people who have ham or other meats (and some non-meat entrees) for their Thanksgiving meal, but this girl MUST have turkey. If there's no turkey, to me, it just isn't Thanksgiving. </div>
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Second, is the mashed potatoes and gravy. Now here's where things get seriously diversified based on the region of America you are in. Since I'm originally a yankee from Ohio, I was raised on "yellow gravy," which is nothing more than chicken or turkey broth, <strike>(and there better be a lot of it)</strike> that is brought to a boil. While that's happening, you put a few fork-fulls of corn starch in a measuring cup then add evaporated milk to it, stirring until smooth. When the broth is at a rolling boil, you pour in the corn starch mixture, continuously stirring the broth. The corn starch makes the broth thicken, then you add some seasoned salt, seasoned pepper, and a couple of drops of yellow food coloring (at least that's what my grandma and mom do), and you got yourself some Thanksgiving gravy.</div>
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However, when I moved to Oklahoma, I got an entirely new experience with what is called giblet gravy. I haven't made it yet, but it's a broth-based gravy as well, only it has poultry parts in it and pieces of diced hard-boiled egg. Not to mention, this gravy is apparently used in reserve, meaning -- the Ohio gravy I was raised on is cooked in a very large pot, and is consumed in large quantities, so you can fill the potato well AND drown all the rest of your food with a couple of ladles of creamy yellow gravy. In contrast, the customary giblet gravy portion seems more like a flavorful gravy <i>suggestion</i>. I admit that the giblet gravy not only freaked me out when I first tried it, but I was also disappointed that I was not having my traditional slathered feast. I realized that gravy was more important to my traditional Thanksgiving meal than I had thought. That being said, over the years I have grown to appreciate and even enjoy southern giblet gravy. Thanksgiving at my dad's though, is generally gravy deficient. We've developed a tradition where instead of gravy, we have chicken and noodles as our mashed potato topper! I know, it might sound weird, but we love it.</div>
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If there's any turkey left (don't worry, you can always make more yellow gravy), there's all kinds of stuff you can do with the leftovers - but that's another post.</div>
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Now, here's where most people would say the stuffing was an imperative part of the Thanksgiving feast. Up until last year, I would not have been one of those people. Believe it or not, I spent my life passing the stuffing on to the next person at the table. Why? Well, as a kid I hated onions, so I was not about to go anywhere near stuffing. Then over the years I eventually came to love onions, but I still have a texture issue with their <i>crunch,</i> not that that has anything to do with stuffing, I'm just carrying on. So I spent the next few years thinking about trying tiny bites here and there, and then a couple of times I actually did, but the couple of ones I tried were either too soggy, or too salty. Then a miracle happened last year at Christmas dinner (which happened to be the same meal as Thanksgiving - I know lucky me, right?) and I tried some stuffing that I hadn't had before. OMG! It was soooo good! I finally understood what everyone's deal with stuffing was! And then, I heated up the leftovers, which were a little dry, but that's ok, because I found a good use for the giblet gravy ;)</div>
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Ok, then next is green beans, whole cranberry sauce, dinner rolls <strike>with lots of butter,</strike> and candied yams - none of which I will put above the other, because this whole meal goes together so perfectly! It is the sum of its parts.</div>
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My mom always makes her AMAZING pecan pie, and pumpkin pies as well. If you love fall as much as I do, I'm sure you and your family have been eating pumpkin everything since like September. When it stopped being a bazillion degrees outside and I could use my oven in good conscience again, the first thing I baked were a couple of pumpkin pies. Even though I am all about the traditional Thanksgiving goodies, I have also just about reached my pumpkin pie quota by the end of November. But I still like that pumpkin-ness for the feast, so I figured out something a little different. I'm just going to leave this here for you. I hope you enjoy!</div>
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<b><u><span style="font-family: "Times New Roman",serif; font-size: 18.0pt; line-height: 107%;">Cream
Cheese Pumpkin Pie<o:p></o:p></span></u></b></div>
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<u><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Ingredients:<o:p></o:p></span></u></div>
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<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 package (8 oz) cream cheese ā softened<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 cup pumpkin (about half a can)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 tsp. vanilla<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Ā¾ cup packed brown sugar<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 tsp. pumpkin pie spice<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 tsp. cinnamon (plus some for dusting)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 graham cracker crust pie shell<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Whipped cream for topping (recipe found <a href="http://omghaveyoutastedthis.blogspot.com/2014/02/no-more-sweetheart-shake-withdraw.html" target="_blank">here</a>)<o:p></o:p></span></div>
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<u><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Instructions:<o:p></o:p></span></u></div>
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<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">In a large bowl, stir the softened cream cheese until
it is smooth (no lumps). Add in the
pumpkin and vanilla and stir until it is smooth and creamy. Blend in the brown sugar and spices. Transfer mixture into the graham cracker pie
shell and smooth off the top. Cover with
aluminum foil and place in the freezer for about 2-3 hours or when pie is
nearly frozen. Pull it out, decorate
with dollops of <a href="http://omghaveyoutastedthis.blogspot.com/2014/02/no-more-sweetheart-shake-withdraw.html" target="_blank">whipped cream </a>and dust with cinnamon. Slice and serve immediately.<o:p></o:p></span></div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-57630319690857476412014-10-31T12:12:00.000-05:002014-10-31T13:45:34.240-05:00No Tricks, All Treats!<div class="separator" style="clear: both; text-align: center;">
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Today's the day, folks! Happy Halloween! Heading out to a party tonight? Or trick-or-treating? I've got some recipes to get you set up for the festivities! First up, <strike>classic holiday</strike> gingerbread skulls! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4k2cfHUNEJAn1mNsSr7A4-mSqVkFy_1kyIWR45_RSOJMni8dQBZOjZbZy4GotzXJnZ8KWI542WKsWibUp2RlyccxJNdEVmNvRJvd2_Eq_BiPXsGrR1hevAfICg2Kjm02VXcYxdyPzpoM/s1600/IMG_0673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4k2cfHUNEJAn1mNsSr7A4-mSqVkFy_1kyIWR45_RSOJMni8dQBZOjZbZy4GotzXJnZ8KWI542WKsWibUp2RlyccxJNdEVmNvRJvd2_Eq_BiPXsGrR1hevAfICg2Kjm02VXcYxdyPzpoM/s1600/IMG_0673.JPG" height="320" width="248" /></a></div>
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Ok, I admit that most people don't think of gingerbread for Halloween, but gingerbread cookies are sooo good, why would you waste 2 months waiting for it? My answer, I don't. Gingerbread cookies in October has been a tradition in my house for like a decade. We can't even be bothered to put icing on them, not to say you can't, but they are so warm and soft and awesome right out of the oven! P<strike>lus I don't have that kind of will power to wait until they cool.</strike></div>
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First thing's first, allow yourself at least 4 hours before your shin-dig to make these. Throwing the goods together, cutting, and baking take no time at all, but the chill time of the dough is about 3 hours, so take that into consideration.</div>
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<b>Gingerbread Halloween Cookies</b></div>
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<u>Ingredients:</u></div>
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1/2 c shortening</div>
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1/2 c sugar</div>
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1 tsp. baking powder</div>
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1 tsp. ground ginger</div>
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1/2 tsp. baking soda</div>
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1/2 tsp. cinnamon</div>
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1/2 tsp. ground cloves</div>
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1/2 c molasses</div>
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2-1/2 c all-purpose flour</div>
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1 egg</div>
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1 Tbls. vinegar</div>
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<u>Instructions:</u></div>
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Preheat the oven to 375 degrees.</div>
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In a mixing bowl, beat shortening with electric mixer for about 30 seconds. Add the sugar, baking powder, ginger, baking sida, cinnamon, and cloves. Beat until combined. </div>
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Beat in the molasses, egg, and vinegar until smooth. Then add in the flour, a little at a time, and beat with mixer until stiff. Then use a wooden spoon or your hands to mix it the rest of the way.</div>
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Divide the dough in half. Cover and chill for about 3 hours, then remove from fridge and continue.</div>
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Lightly grease a cookie sheet and set to the side. On a lightly floured surface, roll out half the dough until it's about 1/8 of an inch thick. Using Halloween themed cookie cutters, cut into desired shapes and place about 1" apart on the prepared cookie sheet.</div>
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Bake at 375 for 5-6 minutes or until edges are lightly browned. </div>
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Repeat cutting and cooking process with the other half of the dough. Use any scraps to make your own spooky creations!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5juFhyphenhyphenA0H8Sefk558weKl8ItMtokcOXoWnxK3x9aK6cSGFwUOn4TNp3nh43gnYz-T4H5x4wcW-dmEGNIb-mr7EqY2IMwnkZMfn7hxeS1wBD00MCxBsO2pBNDi_UdcYys_jAFmPTSxdi8/s1600/IMG_0670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5juFhyphenhyphenA0H8Sefk558weKl8ItMtokcOXoWnxK3x9aK6cSGFwUOn4TNp3nh43gnYz-T4H5x4wcW-dmEGNIb-mr7EqY2IMwnkZMfn7hxeS1wBD00MCxBsO2pBNDi_UdcYys_jAFmPTSxdi8/s1600/IMG_0670.JPG" height="320" width="295" /></a></div>
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You will probably need something to wash these down, <strike>not because they're not moist, but because I needed a segue into the next thing on my Halloween recipe list</strike> - how about some Hot Apple Cider?</div>
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<b>Hot Apple Cider</b></div>
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1 Gallon of apple juice </div>
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1/4 c brown sugar</div>
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1 tsp allspice</div>
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1 tsp. whole cloves</div>
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3 stick of cinnamon</div>
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<u>Directions:</u></div>
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Now, there are a few ways to do this. You could disolve the brown sugar and allspice in a 1/2 cup of boiling water then add it to the rest of the stuff. But in my family, we just toss everything together in a crock pot and let it simmer then serve!</div>
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I recomend the crock pot method because you can just throw and go. You can put it on high for about an hour then on the low or "warm" setting for the rest of the evening. Put a ladle and some mugs close by and you have yourself an all-night sipper.</div>
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And the last recipe to share with you in this post, is full of gooey goodness!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_P7BNkLdNNmII7-w8KwZ4eEfpBGH1bZJk0075_C8gXeuvXSwcmn_6ekEniDFdtl8fZbMWSUuSQNGBfblliews4Kdv9UkyowwWYERlDDtsmKVxk1-WOwLBaG2pwm5ht7KNUNx5Q2Huvy4/s1600/Caramel+Apple+Crisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_P7BNkLdNNmII7-w8KwZ4eEfpBGH1bZJk0075_C8gXeuvXSwcmn_6ekEniDFdtl8fZbMWSUuSQNGBfblliews4Kdv9UkyowwWYERlDDtsmKVxk1-WOwLBaG2pwm5ht7KNUNx5Q2Huvy4/s1600/Caramel+Apple+Crisp.jpg" height="239" width="320" /></a></div>
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<b>Caramel Apple Crisp</b></div>
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4 medium apples, sliced (granny smith works best, but any mixture of tart apples will do)</div>
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1 tsp. ground cinnamon</div>
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Juice from 1/2 lemon</div>
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1/2 tsp. vanilla extract</div>
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1 sm. package individually wrapped caramels, unwrapped</div>
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2 Tbls. milk</div>
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1/4 c sugar</div>
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1/4 c brown sugar, packed</div>
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1/2 c all-purpose flour</div>
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1/2 c old-fashioned oats</div>
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1/3 c butter, softened</div>
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3/4 tsp. ground allspice</div>
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Preheat oven to 375 degrees. Greese the bottom and sides of an 8-inch square pan with shortening or cooking pray, and set aside.</div>
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In a large bowl, mix together the sliced apples, lemon juice, vanilla, and cinnamon. Transfer the apple mixture ti your prepared baking dish. Place as many caramel squares on top of the apples as you would like, then sprinkle the milk over the caramel layer. Set aside.</div>
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In a medium bowl, stir together the sugar, brown sugar, flour, oats, allspice, and butter until well mixed. Sprinkle the oat mixture evenly over the caramel-covered apples.</div>
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Bake, uncovered, for about 35-45 minutes or until the topping is golden brown and the apples are tender when pierced with a folk. Serve warm, with a dollop of ice cream, which is of course optional. The ice cream is optional, not the serving the apple crisp warm, just to be clear. </div>
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There you have it folks! Yummy treats for your Halloween! Have fun, and have a <u>very</u> happy Halloween!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWUjSkMeU_XcP_kSdKpKle43s2KDhNIozXpIHIkmwIZ2N1Lgi0QuoIZL_aSBm8cTQ0M0YVUCtyDMiBJwrKSBCA1hN9ZkU-_s6jlhHIL4SIYTAgkyW2Y6wQDXBHOk5S9L1rwFAV9PeU3A/s1600/1781377_769855533072637_7844073886690896963_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWUjSkMeU_XcP_kSdKpKle43s2KDhNIozXpIHIkmwIZ2N1Lgi0QuoIZL_aSBm8cTQ0M0YVUCtyDMiBJwrKSBCA1hN9ZkU-_s6jlhHIL4SIYTAgkyW2Y6wQDXBHOk5S9L1rwFAV9PeU3A/s1600/1781377_769855533072637_7844073886690896963_o.jpg" height="240" width="320" /></a></div>
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<br />Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-87470351551900346702014-10-11T09:30:00.000-05:002014-10-11T12:16:18.939-05:00Bevo Sandwiches With 3-Bean Chili<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZITyxH9gHorDWX_382xfnff1YY57pgcENbG6XNuw4eNI7eO1RTxS7n1eIeEuilibvkdg7LA7W45z5A0GhdVnKyMNGWx6x3WOh5lpRhe4KAXji8qkxwSV6GteOp6nBzjaEmx4hvvRaiY/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZITyxH9gHorDWX_382xfnff1YY57pgcENbG6XNuw4eNI7eO1RTxS7n1eIeEuilibvkdg7LA7W45z5A0GhdVnKyMNGWx6x3WOh5lpRhe4KAXji8qkxwSV6GteOp6nBzjaEmx4hvvRaiY/s1600/images.jpg" /></a></div>
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Well, today's the day! The OU/Texas Red River Rivalry airs live today on ABC!</div>
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Excited? Me too. I know Sooner Fans already have some special tailgating goodies that are themed for this special event, and are traditionally set out on the watch table every year. So let me just throw out some additional tailgating munchies that can add to this, and future gameday gatherings.</div>
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It's finally feeling a bit like football weather in Oklahoma, and around the country, and the chilled, crisp air makes me crave the classic combo of soup and sandwiches. Relatively quick to make, and clean up, and can feed large groups on a budget, soup and sandwiches can also be a great tailgating addition without the grill or the mess and time constraints that sometimes comes with tailgating.</div>
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Let's start with the soup de jour! I know I've put out a few different chili recipes, but this one is quick, easy, and very hearty - I call it 3-Bean Chili. I've added okra and bell peppers in the past, but this one's easy enough that you can just see what you have on hand that sounds good, and toss it in! Here's what you'll need:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmW9hzICx4i7rkgiGIt6EbUUJ-LyZp1fO1da8UYZIIH1GkweyFphLFqHkK_nCepzYRdXUby3HwM1MK4zXk_1mVutmj6W08cgvNNarvDjswxX59EihFgPqTAm09gc7dU2YkimRzKf6QBg8/s1600/ChiliIngredience.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmW9hzICx4i7rkgiGIt6EbUUJ-LyZp1fO1da8UYZIIH1GkweyFphLFqHkK_nCepzYRdXUby3HwM1MK4zXk_1mVutmj6W08cgvNNarvDjswxX59EihFgPqTAm09gc7dU2YkimRzKf6QBg8/s1600/ChiliIngredience.JPG" height="194" width="320" /></a></div>
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You will also need a pound of hamburger. Today I used onion powder and garlic powder, but you can also use a yellow onion and garlic cloves instead, if you got 'em. Ok, fry up your burger, adding the onion and garlic powders, chili powder, some dried parsley, and cracked pepper to the meat while it's cooking. I unusually dice up some sort of green/hot peppers and toss them in at the same time so they can sautƩ in the hamburger drippings. If you are using fresh onions and/or garlic, now is the time to cook them up as well - one pot cooking!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYwxtFk9DBSJOKcOHhMp7ULGkCkpfZk_aYoj6oK8KXY2S_dE5r3TevL9iqw7bT1bRnyW6QXFMK7m-qZZ0AhBuTY-hzNH3ifaay9IiC9Eoe2FJS03xLyPZcq_BNCzu065ix7hbdDBVcrc/s1600/ChiliBurger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYwxtFk9DBSJOKcOHhMp7ULGkCkpfZk_aYoj6oK8KXY2S_dE5r3TevL9iqw7bT1bRnyW6QXFMK7m-qZZ0AhBuTY-hzNH3ifaay9IiC9Eoe2FJS03xLyPZcq_BNCzu065ix7hbdDBVcrc/s1600/ChiliBurger.JPG" height="240" width="320" /></a></div>
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Once the burger is done, open a can of <a href="http://www.redgold.com/red-gold-brand/products/product-details?brand_id=1&product_id=1014" target="_blank">Red Gold Diced Tomatoes Chili Ready</a>, and a can of <a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?productId=364342&storeId=10052&langId=-1" target="_blank">Westbrea Natural Organic Vegetarian Chili Beans</a>. Don't drain the juices, add them to the chili. Then add in another round of spices (add okra here if using), and let it simmer while you make the sandwiches.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8vmqTAYeRjtIauBT5pErUZliEogZRYHgTP2qYW_UWmWKjatCwSnu4Txj9Y7mVcYjd4ekaEaInvLaHuDQfoG6vwYzW-8-UjxrWkVRYWpHa5-A8gC11N9LAkF9lAsY5TQaqNcY9wJEar0/s1600/3BeanChili.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8vmqTAYeRjtIauBT5pErUZliEogZRYHgTP2qYW_UWmWKjatCwSnu4Txj9Y7mVcYjd4ekaEaInvLaHuDQfoG6vwYzW-8-UjxrWkVRYWpHa5-A8gC11N9LAkF9lAsY5TQaqNcY9wJEar0/s1600/3BeanChili.JPG" height="320" width="320" /></a></div>
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In my opinion, the part of a sandwich that really determines whether it is awesome or average, is the bread. I personally like to use hoagie style buns of different varieties, then cut them into bite-sized finger foods for parties. Now-a-days, you can find many different selections, including pretzel hoagies and my new favorite - molasses buns!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWL6fpB8QcPaEFkILsUzLaX33aopeFMjji-jGWkdnMTB1Nnumvxm-Lc_33F_1dj0Y_9IvYH5h2VlmHMxos-VtkQ03_Cytxb8nZifhOBIWY6dby8-ofO-CIrk0znncROCTDYX0EdtFRNA/s1600/MolasasRolls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWL6fpB8QcPaEFkILsUzLaX33aopeFMjji-jGWkdnMTB1Nnumvxm-Lc_33F_1dj0Y_9IvYH5h2VlmHMxos-VtkQ03_Cytxb8nZifhOBIWY6dby8-ofO-CIrk0znncROCTDYX0EdtFRNA/s1600/MolasasRolls.JPG" height="240" width="320" /></a></div>
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Just look around at all the options at your local bakery or food market. I frequent Sprouts, as you can tell by the pictures, but there are great varieties of breads everywhere, so try something you've never had reason to buy before, as long as you can slice it up into smaller bites, go for it!</div>
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Next, pick out a few different kinds of cold cuts. I personally go with a combo of sliced turkey breast, ham, and pastrami. They are really good together, and you can add endless toppings! But look through the pre-packaged meat section, or go to your deli counter and get whatever takes your fancy, there are tons of options. Pick up a couple of kinds of slices cheeses. I always get a yellow cheese (such as co-jack or extra sharp cheddar) and most definitely pepper-jack.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAi_HL2CcMuFMZO91CUkGq6dhorj_HxYiC8UI5RLUBGeoRGq0tTpZHp4Pr5z6dPEE-okShC4PDLBK7igeszvsQru1R39bGeDm8Id6OvNLkAX1DDHI6t-RR9dnhamCYmP9CDhuYLj1cNiY/s1600/SandwichMeat.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAi_HL2CcMuFMZO91CUkGq6dhorj_HxYiC8UI5RLUBGeoRGq0tTpZHp4Pr5z6dPEE-okShC4PDLBK7igeszvsQru1R39bGeDm8Id6OvNLkAX1DDHI6t-RR9dnhamCYmP9CDhuYLj1cNiY/s1600/SandwichMeat.JPG" height="150" width="200" /></a></div>
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Now's where you get to get creative. Choose your toppings. I personally pile mine up with spinach/spring greens mix, alfalfa sprouts, and avocado slices, but there is no limit to sandwich toppings, so go crazy, try new combos, layer it all up and have fun!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqHk0bVdnPh9ATqF4yErKqrgTANmUy6Im1YkKH4LPFPK7skCsnbOeoBWIu9Zdbn6KG3sIRL1LhwoyS99YaXoXVshxlsm29Yh_Tcg7dSdpYqZd1RpSnLJ_JnP5XWD_e0xuqYeIRTbaRbg/s1600/Sandwich.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqHk0bVdnPh9ATqF4yErKqrgTANmUy6Im1YkKH4LPFPK7skCsnbOeoBWIu9Zdbn6KG3sIRL1LhwoyS99YaXoXVshxlsm29Yh_Tcg7dSdpYqZd1RpSnLJ_JnP5XWD_e0xuqYeIRTbaRbg/s1600/Sandwich.JPG" height="240" width="320" /></a></div>
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After you've built your culinary masterpiece, slice it into equal portions suitable for a tailgating crowd, and put them on a party tray. Serve along side a piping bowl of chili, sit back, and enjoy the game.</div>
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<span style="color: red; font-size: x-large;"> <b>Boomer Sooner!</b></span></div>
Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-3041241221790647402014-09-15T12:44:00.000-05:002014-09-15T12:47:57.437-05:00The University of Jell-O<div class="separator" style="clear: both; text-align: center;">
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Well, well, it looks like Jell-o has mass marketed these fun <a href="https://apfco.com/secure/w1381/products.cfm?CFID=16031832&CFTOKEN=21651630" target="_blank">University Mold Kits</a> for the football season this year! Woo-hoo! Apparently, they made a hand-full last year, but upped the big college team kits to 16 for this season. But are these awesome looking Jiggler kits really going to be great at your tailgating/watch party event, or are they too frustrating and should only be used as a novelty MIB (that's Mint In Box for all you non-collector nerds) decoration?<br />
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Well, it seems that there is a lot of debate about this very question all over the interwebs. Some say that the Jell-o would stick in the hard plastic molds and they wound up just scooping them out and into a paper cup, thus loosing all the school pride details that the mold promises to provide. However, some of those who got frustrated with the product admitted that they did not spray the molds with cooking spray between each use, and others said they added more water/liquid than the Jigglers recipe suggested. That being said, those who were unsatisfied that followed suggested procedures to a 'T', reported that they still had problems getting the Jell-o out of the molds with all the details fully intact.<br />
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Now, that being said, the reviewers that I've seen at various places <a href="http://www.amazon.com/JELL-O-Dessert-University-Oklahoma-Strawberry/dp/B00KD5DSJW/ref=cm_cr_pr_bdcrb_top?ie=UTF8" target="_blank">online</a> (like <a href="http://www.amazon.com/JELL-O-Dessert-University-Strawberry-Ounce/dp/B00KD5DVSA/ref=sr_1_1?s=grocery&ie=UTF8&qid=1410802146&sr=1-1&keywords=jello+ohio+state+mold" target="_blank">Amazon</a>) have given this product an overwhelming thumbs up. The ratio of yayers to nayers is about 100 to 1. Some of the proponents have even listed tips for easy removal, including using a toothpick instead of a knife to get the Jell-o to release easily, and making sure to spray the molds with every use. Another tip, is to let the liquid Jell-o cool down a bit before pouring it into the mold. And the last handy-dandy tip I've read about is after the Jell-o has set, put the bottom tip of the mold tray down into some hot water for a couple of seconds (not too long or you will get some watery goo instead of a detailed logo.<br />
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I haven't tried these tips, but it seems that using a combination of the sort will get you some Jigglers that look <strike>exactly like, or</strike> at least somewhat like the pictures on the box or on <a href="http://www.amazon.com/JELL-O-Dessert-University-Strawberry-Ounce/dp/B00KD5DVSA/ref=sr_1_1?s=grocery&ie=UTF8&qid=1410802146&sr=1-1&keywords=jello+ohio+state+mold" target="_blank">Amazon</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMYjoY0oPwGEzH7wZsHCRa-aZISsTv07xDazBRceO8epZkYm0PfeoOKbMk34__cD7nbh9b8XhzWWkSGUYZlrbsWP_y3CDbBU-2Hw70iOlebHxVSZCldH30FyJS0HX9fz8nLR6bn_5TZo/s1600/61kzuaPbEUL._SL1500_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMYjoY0oPwGEzH7wZsHCRa-aZISsTv07xDazBRceO8epZkYm0PfeoOKbMk34__cD7nbh9b8XhzWWkSGUYZlrbsWP_y3CDbBU-2Hw70iOlebHxVSZCldH30FyJS0HX9fz8nLR6bn_5TZo/s1600/61kzuaPbEUL._SL1500_.jpg" height="213" width="320" /></a></div>
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Let's talk about the color schemes based on OU and Ohio State. The red (crimson/scarlet) is easy for both of these. You can use strawberry, cherry, dark cherry, blackberry or whatever reddish Jell-o you prefer. But unless Jell-o has come out with white or gray "flavors" recently, you are going to have to get creative.<br />
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Oh, wow, how 'bout that? They evidently HAVE come up with a way to do a "cream" colored Jell-o! And it is conveniently in the flavor of Pina Colada, for those looking to add some adult beverages to their University molds. Yay for Sooners! If someone has actually tried this flavor, please let me know what you think in the comments below. There are recipes all over the internet about how to make <u>unflavored</u> white gelatin using evaporated milk, but that's more for layering between other flavors for decoration, not as a standalone non-flavor. <strike>That's just gross.</strike><br />
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Ok, now do you think we'll get this lucky with Buckeye gray? Not exactly. We'll need to tweek an original flavor a bit. According to <i><a href="http://www.dispatch.com/content/stories/business/2014/08/07/how-to-make-scarlet-and-gray-jell-o.html" target="_blank">The Columbus Dispatch</a></i>, this is the way to get the gray: <strike>Hey look, I rhymed!</strike> </div>
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<strong style="box-sizing: border-box; line-height: inherit;"><span style="box-sizing: border-box; text-decoration: underline;">Ingredients</span></strong></div>
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<strong style="box-sizing: border-box; font-size: 15px; line-height: 21.5599994659424px;">2 boxes (3 oz. each) grape-flavored Jell-O gelatin </strong><br />
<strong style="box-sizing: border-box; font-size: 15px; line-height: 21.5599994659424px;">1 box (3 oz.) lime-flavored Jell-O gelatin <br style="box-sizing: border-box;" />1 can (5 oz.) evaporated milk</strong> <strong style="box-sizing: border-box; font-size: 15px; line-height: 21.5599994659424px;"><br style="box-sizing: border-box;" /></strong></div>
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Combine 1 1/2 cups boiling water with the three boxes of gelatin and the evaporated milk. </div>
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Ok, so now you got all your Jell-o University Mold Kit colors/flavors covered for the Sooner or Buckeye games! Now, the question I know some of you are dying to know the answer to - Will it work for Jell-o shots? The answer - it will, but it may not be worth the effort. According to many people who bought these mold kits for this very reason, most have decided to just use the collegiate molds for desserts, and stick with the paper cup method for the shot version. The main reason? Because the molds are too small and not worth the minute amount of liquor one would get from each logo block. They claim to only get about half of an average Jello-shot in each one. So yes, you may be able to make Jell-o shots in these molds, but whether the time, effort, and amount is worth it, is totally up to you.</div>
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They can also be used for non-Jell-o-y things such as ice cubes, chocolate, and whatever else you would normally use a plastic mold for.</div>
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Whatever you are using the molds for, be sure to get them soon, because these University kits are being sold for a limited time only!</div>
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<b><u>Happy Tailgating!!!</u></b></div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-55306471041890279172014-08-30T11:01:00.003-05:002014-08-30T11:01:44.685-05:00What's Football Without Nachos?I have been on quite the hiatus, I know, but there is good reason. I have gone through a diet transformation over the summer, and I haven't felt better in years! Now, don't get confused between dieting, and changing one's diet -- totally different. You will never, <u>ever,</u> see me diet, I promise you that. The dieting craze is not a wagon I am able to hang on to, and I'm not one for starving/depriving myself in any way. However, I have undergone a major change in my eating habits and selections, so I wanted to get a good grasp on my new relationship with food, before I came over here to share my opinions on food with you. Don't worry, I'm not going all rabbit food and no-fun on you, I'll still be covering nachos and tailgating and restaurants, I just may throw in some creative spins from time to time about how to eat/prepare better foods. But more on that later, we've got more important things to talk about today...<br />
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<span style="background-color: red; color: white;">COLLEGE FOOTBALL SEASON HAD OFFICIALLY BEGUN!!!!! WOOHOO!</span></div>
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Today is the day we've been waiting for, folks! So pack up your grills, prep your goodies, and head on down to the stadium! Or, if you are following the upswing trend of tailgating at home, get to decorating, chopping, simmering, or what-have-you. You still have time to put up the canopy, fire up the grill, chill the beer, and decorate before your friends come over and the game starts!</div>
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Still need some ideas? How about NACHOS? I seriously love nachos, if you couldn't tell. So I'm going to talk about nacho-related recipes in honor of the big day.</div>
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Do you have a copy of<span style="background-color: white;"> </span><span style="background-color: #cccccc; color: red;">The Ohio State Cookbook</span>? Ok, turn to page 10 and find a mouthwatering recipe for <i>Field Goal Nachos</i>. Or turn to page 44, for <i>TBDBINL Taco Dip,</i> good for dipping if your not into smothering your chips.</div>
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<tr><td class="tr-caption" style="text-align: center;">Field Goal Nachos</td></tr>
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Got a copy of <span style="background-color: red;"><span style="color: white;">The University of Oklahoma Cookbook</span></span>? Page 11, <i>OU Chili Pie</i>, yum! Or for dunking, try <i>Sooner Nation Salsa</i> on page 44.<br />
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Feel like trying something different? How about some Baja Nachos? This was a recipe I came up with based on <a href="http://omghaveyoutastedthis.blogspot.com/2013/09/red-gold-product-review.html" target="_blank">that time I made my first fish tacos </a>with Red Gold Lime Juice & Cilantro tomatoes. My Baja nacho recipe was first published in the Fall 2013 Healthy Sooner online newsletter, and can be found <a href="http://healthysooners.ouhsc.edu/news/newsletters/documents/HealthySoonersNewsletterOct-Dec.pdf" target="_blank">here</a>. However, I've tweeked it since then. Here's the simpler version:<br />
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<u><b><span style="font-size: large;">Baja Nachos</span></b></u><br />
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<tr><td class="tr-caption" style="text-align: center;">Baja Nachos</td></tr>
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<u>Ingredients</u>:</div>
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3 or 4 tilapia fillets (or flounder will work too)</div>
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Melted butter (optional)</div>
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Creole seasoning (blackening seasoning)</div>
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7 oz. can (or fresh) pineapple chunks (drained)</div>
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14.5 oz. can of Red Gold Petite Diced Tomatoes w/Lime Juice & Cilantro (drained)</div>
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1 avocado (sliced)</div>
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8" flour tortillas</div>
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Cabbage</div>
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Monterey Jack cheese</div>
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Olive oil</div>
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Olive oil cooking spray</div>
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<u>Instructions</u>:</div>
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Ok, first, preheat the over to 375 degrees. Use a pizza cutter to slice the flour tortillas into triangles (8 per tortilla). Line a baking sheet with foil and use olive oil cooking spray to lightly coat the foil, then lay the triangles out in a single layer on the foil, and spray them with an even coat of the olive oil. Put the tray in the oven for about 5 minutes, or until the tortillas begin to crisp. Remove and set to the side.</div>
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In a medium bowl, mix the Red Gold tomatoes and pineapple together until evenly distributed and set aside.</div>
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Then, heat up about 1-2 TBLS. of olive oil on medium-high heat in a large skillet. Rinse the fish and pat dry. Coat the fillets in melted butter (or the olive oil- depending on if you are trying to save your calorie count for something else at the party), then coat them in the creole seasoning and fry the fish for about 3-4 minutes on each side. Remove from heat and drain off any excess butter/oil on paper towels. </div>
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Now, to put it all together -- Lay the baked tortilla chips out on a plate. Break the fish fillets up into chunks and scatter them over the tortillas. Top with cabbage, then salsa, then cheese. Top it off with the slices of avocado and eat!</div>
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*****</div>
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Ok, that should get you started, at least in the nacho-type-stuff department. So, enjoy today's games, friends, and food! And have a very happy kick-off to the new football season!</div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-29968348403044755382014-04-30T16:16:00.000-05:002014-05-01T16:22:26.164-05:00Raw or Grilled? Koto Japanese Steakhouse & Sushi ReviewBelieve it or not, I did a whole lot of cooking in the month of April. I was going to do a blog post every time I felt like I made some clever new thing that tasted good <strike>or terrible</strike>, but when I looked back through my posts over the last few months, I realized that I have only been posting about what <i><b>I</b></i> have been cooking, and that's it. I thought, "Hey, I haven't done a restaurant review for a while, let's do one of those!" Then I realized I haven't really been out to eat anywhere new this month - lol! I have been way too busy, apparently. However, I did remember trying out a local Japanese restaurant back in February and I have been meaning to share it with you, I just got all wrapped up in crazy time! So, I looked through my camera and found the pics that I took during my visit, so that I could show you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOWfT7NBb7VQX8K8ATnNu2bgSaafzsOJSDMIBdFWk6V2j3Ht3q8wBViF7MFE78yzCIFLW1V5EwI4gKYqJcKqum0vxWcoHfweKk7wUv03FXZc8ReFZuvoaRRhfdAHxNHjXWxYRVV0mjiY/s1600/KotoLogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOWfT7NBb7VQX8K8ATnNu2bgSaafzsOJSDMIBdFWk6V2j3Ht3q8wBViF7MFE78yzCIFLW1V5EwI4gKYqJcKqum0vxWcoHfweKk7wUv03FXZc8ReFZuvoaRRhfdAHxNHjXWxYRVV0mjiY/s1600/KotoLogo.jpg" height="124" width="320" /></a></div>
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I have only had one other experience with Japanese cuisine before Koto. That experience was at a popular Japanese restaurant in OKC, and I remember thinking the food was way too salty for me. Since I had never had Japanese food before, I just thought it was all salty (well, not sushi, but everything else). Needless to say, I had decided that I was not fond of Japanese food, and never felt the desire to have it again. That was, until I went to <a href="http://www.kotook.com/" target="_blank">Koto Japanese Steak & Sushi</a> here in Norman, Oklahoma.</div>
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They have a very good sushi selection with lots of options, however, I wanted to try one of the hibachi dishes. So, I ordered the sesame chicken and, OMG, it was delicious! It was accompanied by some of the best stir fry veggies and fried rice that I have had anywhere. </div>
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The "clear broth" soup had a well-balanced and unique flavor that was very complimentary to the entree. It had the sort of saltiness that reminded me of the ocean, but it was not the kind of excessive saltiness that I experienced at that other Japanese restaurant. The broth at Koto was simple, elegant, and quite good.</div>
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My companion ordered the Philadelphia Maki roll which contained salmon, cream cheese, and avocado. She said it was pretty good, but didn't have any special enticement for her. It may have been the kind she ordered though, there isn't a whole lot to a Philly Roll, so maybe the different kinds would be more awesome? I didn't try it because, as ridiculous as this sounds, I'm actually trying to ease in to sushi. I have very very little experience with it. It's a texture thing for me so I'm going to try to overcome that by trying sushi one ingredient at a time, lol! I WANT to like sushi, and am determined, so I will get back to you when I have conquered my texture issues with it. For now, I have no personal opinion to offer on the sushi at Koto, but if you have eaten here and have some insight, I would love to hear it!</div>
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For dessert, I had their Green Tea Fried Ice Cream. Wow. I like fried ice cream, and I like green tea, but together...fantastic!</div>
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Yeah, as you can see, it didn't last long. The tempura batter seemed just slightly underdone, but considering any longer in the fryer and the ice cream would have made it soggy anyway, I still give this dessert an enthusiastic thumbs up! </div>
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If you go to Koto and want some fun entertainment, grill-side, I suggest getting a hibachi table. You sit around a grill bar and watch the hibachi master cook your food to order while putting on a fantastically whimsical spectacle. The specialized chef shows off his/her awe-inspiring skills in a way that will make you smile and maybe even laugh out loud. </div>
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Whether you choose to sit at a regular table and eat sushi, or around the entertaining hibachi grill, I recommend giving Koto a try. They changed my perception of Japanese cuisine to something positive for my palette. Their prices are reasonable and their food is fresh and delicious!</div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com1tag:blogger.com,1999:blog-9163413203458664356.post-58009890967584986612014-03-20T09:32:00.003-05:002014-03-20T09:32:53.063-05:00Pies For Pi Day!<div class="separator" style="clear: both; text-align: left;">
So, I made a couple of pies this past weekend, in honor of <a href="http://www.piday.org/" target="_blank">Pi Day</a>, and I thought I'd share them with you. One is sweet, and the other is...well, not sweet. But they both turned out really tasty!</div>
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The first is a fish pie. I know, many of you will be thinking what I thought when I first heard that - "A what now?" As you may or may not know, I watch a lot of British television, and pretty much anything with <a href="http://www.gordonramsay.com/gordon/" target="_blank">Gordon Ramsay</a> on it, so it was inevitable that I would come across the traditional casserole dish called, fish pie. I don't eat a great variety of fish so I pretty much ignored this dish for a while, but lately, I've been wanting to branch out and learn to make different types of fish recipes, so I thought I should do some research on the English fish pie.<br />
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According to <a href="http://en.wikipedia.org/wiki/Fish_pie" target="_blank">Wikipedia</a>, this little ditty has been around for quite some time. From King Henry I through Henry VIII, the tradition of putting fish into some sort of pie evolved into the casserole dish I happily enjoyed this weekend. After researching the dish's history, I sifted through countless recipes online and in cookbooks. Okay, I'm sure I<i> could</i> have counted them, so maybe they aren't literally "countless," but more than I cared to keep track of, at any rate. After my scavenger hunt, I deduced that a traditional fish pie consists of whatever fish/seafood you have on hand, a cream base, and is topped with mashed potatoes. I was a bit baffled at first at the fact that they were calling this a pie, when it in fact has no pie crust. Then I remembered that the UK is also famous for the popularity of another crust-less pie - <a href="http://en.wikipedia.org/wiki/Cottage_pie" target="_blank">the Shepherd's pie</a>. </div>
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Ok, so I looked in my kitchen to see if I could put together this "pie" with what I had on hand. After a quick inventory and stroking my chin for a few minutes, I decided I could do it and devised a plan of action (P.O.A.). </div>
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<b><u>Fish Pie</u></b></div>
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<u>Ingredients</u>:<br />
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2 frozen cod fillets (thawed)</div>
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2 frozen flounder fillets (thawed)</div>
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1 (14.5oz) can salmon (deboned and deskinned) - save the liquid</div>
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1/2 cup onion, chopped</div>
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2 garlic cloves, minced</div>
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2-1/2 cups, plus 1/2 cup, plus 2 TBLS. of milk, separated</div>
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Salt & pepper to taste</div>
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About 1 tsp. of Dried Basil </div>
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4 bay leaves</div>
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About 1 Tbls., plus some for spinkling of Dried parsley</div>
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3 Tbls of butter, divided</div>
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10 oz pkg of frozen peas</div>
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2 lbs. of red skinned potatoes (leave the skin on)</div>
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Dash of celery salt</div>
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3 Tbls. of corn starch</div>
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White sharp cheddar (optional)</div>
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Lemon zest (optional)</div>
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<u>Instructions:</u></div>
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Preheat the oven to 375 degrees F. Wash and cube the potatoes (don't forget to leave the skins on), and boil them in water seasoned with cracked sea salt, celery salt, and 2 of the bay leaves, until tender. Drain, remove bay leaves, and mash with 2 Tbls. of milk, some cracked pepper, a bit more celery salt, and about a tablespoon of butter. Set aside to cool. </div>
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Take the thawed cod and flounder fillets and place them into a large bowl. Pour 2-1/2 cups of milk over them, plus the liquid only, from the can of salmon. DO NOT ADD THE SALMON ITSELF, that will come later. Set aside to soak. In a small saucepan, melt 2 Tbls of butter over medium to medium-high heat. Add in the garlic cloves and onion and saute until onions are tender. You may feel like you need a little more butter here, so go ahead and knock yourself out, <strike>I usually do</strike>. </div>
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While that is working, get out a large, deep skillet. Turn your burner on medium and pour in the milk you had the fish soaking in. While that is heating up, add in some salt, pepper, basil, parsley, and the remaining 2 bay leaves. Now add in the cod and flounder fillets. Bring the mixture to boil, then reduce heat and poach for about 6-8 minutes, or until the fillets flake easily with a fork. Now, the founder is significantly thinner than the cod, so they should only take about 4-5 minutes, if that, so keep an eye on them. When the fillets are done, remove them and set to the side. </div>
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Bring the heat back up to a near boil and add in the garlic and onions to the milk, stirring until thoroughly blended. In a measuring cup, add about 2-3 Tbls. of corn starch and slowly add in the remaining 1/2 cup of cold milk, stirring continuously until there are no lumps. Pour the milk/corn starch mixture slowly into the boiling milk/onion mixture, stirring continuously until thickened, making a cream sauce. Add the peas and stir until blended. Remove bay leaves and turn off the heat.</div>
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Remember the fishes? Okay, chunk the cod and flounder fillets into a large bowl, however big or small you like. Add the salmon (remember to remove the bones and skin before hand). The salmon should be left in relatively large chunks so that they don't overcook before the rest of the dish. Blend all the fishes together evenly and add them to a 9x12 (or there-about) casserole dish. Pour the cream sauce over top of the fish evenly. If you are using a lemon zest, go ahead and add that now. You can add any other sea food you want here, like mussels or shrimp, but I didn't have any on hand, and I wanted to try a simple fish pie for my first time out. However, this is a great dish to experiment with, so have fun with it!</div>
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Now spread the mashed potatoes over the cream and fish, making roughly textured peaks, or get fancy and pipe them on with a pastry bag if you like. Bring the potatoes to the edge of the casserole dish, creating a light seal. Sprinkle with parsley. If you are using white sharp cheddar, make sure you grate it first, then sprinkle it on over the mash. I made one dish with cheese and one without, but I couldn't tell which one I liked more, maybe you can decide?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCDMRc1-_bu4_o4LtcwOdv0S1DXoZLoV7izKBFaS7ZTaU8TWIviSL5zgkgrsaG3idlaFttMRfZ1_E6kN5JyA21kLWijBUIDQDVNTsIaLYiqB4sFYztSbbVde7-cI12pwpcaU4mZKykN6U/s1600/IMG_0533.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCDMRc1-_bu4_o4LtcwOdv0S1DXoZLoV7izKBFaS7ZTaU8TWIviSL5zgkgrsaG3idlaFttMRfZ1_E6kN5JyA21kLWijBUIDQDVNTsIaLYiqB4sFYztSbbVde7-cI12pwpcaU4mZKykN6U/s1600/IMG_0533.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With cheese..</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IH7hY4fXxnRke8QtYlOHAi1oGTjuev1u_qvFLik-64GZ-C1qUXQ9qrdnpTZETe0i_jLd4V7Z8ExZxFnHGYN_Slqo8iXanjrFV_tH3ON8gBCqokQqT0_kJtybjn6wVUoE4XnHpDoJY_Y/s1600/IMG_0532.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IH7hY4fXxnRke8QtYlOHAi1oGTjuev1u_qvFLik-64GZ-C1qUXQ9qrdnpTZETe0i_jLd4V7Z8ExZxFnHGYN_Slqo8iXanjrFV_tH3ON8gBCqokQqT0_kJtybjn6wVUoE4XnHpDoJY_Y/s1600/IMG_0532.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...without cheese</td></tr>
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Okay, you are all done with the prep work! Just pop it in the oven, uncovered, for about 30-35 minutes or until golden and bubbly. I went ahead and put it on broil for the last 3 minutes for a little more browning, because I like it that way. When you pull it out, let it set up for about 5 minutes or so before digging in.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDRd8HZJpaPeH7g8Pbn5EIZ72bSlOotPzJUBLz5GvfmQbuJrxlryplwsx9EJJO2G5sy9PYO2mLCGpil_IOAU54leTBiPURIUkzDZYcWgXuM2PdPiA8mTTht87MT-GCKRcdrrCpquEg4Y/s1600/IMG_0541.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDRd8HZJpaPeH7g8Pbn5EIZ72bSlOotPzJUBLz5GvfmQbuJrxlryplwsx9EJJO2G5sy9PYO2mLCGpil_IOAU54leTBiPURIUkzDZYcWgXuM2PdPiA8mTTht87MT-GCKRcdrrCpquEg4Y/s1600/IMG_0541.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish pie, almost gone - YUM!</td></tr>
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Okay, now, for the sweet pie!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WuwmmoNMGR9cL8qz2DR3_h71uDnqZf1IFuvMkIZ-7gYkJx_Uq5Esz4ugGJp7ejoc8OepCu7xj2fvFf-rB3BHjUY2iO184-zTq50oVOunzBcS3HAA5vPYWh3RsSmbZpTfGpJTJKihbXU/s1600/IMG_0547.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WuwmmoNMGR9cL8qz2DR3_h71uDnqZf1IFuvMkIZ-7gYkJx_Uq5Esz4ugGJp7ejoc8OepCu7xj2fvFf-rB3BHjUY2iO184-zTq50oVOunzBcS3HAA5vPYWh3RsSmbZpTfGpJTJKihbXU/s1600/IMG_0547.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy Banana Cream Pie</td></tr>
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<b><u>Banana Cream Pie</u></b></div>
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I've made banana cream pie before from scratch - with meringue. It was good, but it takes quite a while from beginning to end, and I've found that there are some people who don't like meringue on a cream pie, they prefer, well, cream. That made sense to me, plus I was too tired for fancy baking after making dinner. So, after finishing up the baking time of the fish pie, I cranked up the oven to 400 degrees and put a couple of pre-made pie crusts on a baking sheet (pricking the shells with a fork first) and put them in the oven for about 10 minutes, until golden. When they were done, I pulled them out and set them to the side to cool.</div>
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Okay, I have to say that personally, I absolutely cannot stand the tinge of chemical taste from instant pudding, but I really like the Cook & Serve line of pudding from Jell-o. It takes a little longer than instant, but not enough for me to really notice, plus the flavor difference is very much worth it! So just follow the package instructions on the pudding box, which basically says to add the powder to 3 cups of milk and bring to a boil, stirring continuously. Great, you're done! Set it to the side to cool. **Tip - the pudding will cool down faster if you give it a quick stir every few minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oizYPT0WlAaRUvPKvwb1ETnhPbQpSZARTp_Hc8yohcxrZt8AA8_HSQ1vhqg5RAmyhq88ptNJg_c8gWx-fLPXzi1aM3hSkrzU1Zrp0T1hP_0yahyphenhyphenQuojol5osBxWHG1-EbmAgnkGDuSs/s1600/IMG_0543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oizYPT0WlAaRUvPKvwb1ETnhPbQpSZARTp_Hc8yohcxrZt8AA8_HSQ1vhqg5RAmyhq88ptNJg_c8gWx-fLPXzi1aM3hSkrzU1Zrp0T1hP_0yahyphenhyphenQuojol5osBxWHG1-EbmAgnkGDuSs/s1600/IMG_0543.JPG" height="240" width="320" /></a></div>
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The whole reason I decided to make this pie was because I had 3 over-ripe bananas that weren't going to get eaten as they were, plus I had the pie crusts in the fridge. And it was Pi Day, soooo, banana cream pie it is!</div>
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While waiting on the crusts and filling to cool down, this is a perfect time to make the whipped cream. I know I've said this before, but DO NOT BUY PRE-MADE WHIPPED CREAM! It is full of chemicals (I'm especially talking about Cool Whip here, people - and Cool Whip is most certainly NOT whipped cream) and it doesn't have the full rich flavor and texture of real whipped cream. Making your own whipped cream is easy, and you know exactly what is in it. As I said in the Sweetheart Shake post, don't be lazy here!</div>
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Okay, put a medium glass or ceramic bowl in the freezer along with the mixer beaters, for about 15 minutes. This will make the whipping process go a lot faster. Pull out the bowl and pour in 1 cup of heavy whipping cream, 2 Tbls. of sugar (organic sugar is what I prefer), and 1/2 tsp. of pure vanilla extract. Beat on high with the chilled beaters until thick. Some people choose to use powdered sugar instead. Try them both, and see which you prefer. The powdered sugar will provide a bit of a sweeter flavor (you can always use less of it though if it is too sweet) and the whipped cream will be shinier. When it is properly whipped, place the bowl of whipped cream into the fridge until needed.</div>
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Once the pie crusts are cooled to room temperature, slice up 3 bananas and layer the slices evenly on top of the crusts, like so...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FQ1Wg29BZoI_Qa4eqHY72S4MJSuet72ttySJi4AxnFEtxfoFO7CVFdbW-yPbcCFNLSxl8xw-rRTDUbdnXml4HREqt_0pwkkQv1zkS0xEdq-S9crcuaVZMKhPGQqxmW66oncYhktPnA0/s1600/IMG_0544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FQ1Wg29BZoI_Qa4eqHY72S4MJSuet72ttySJi4AxnFEtxfoFO7CVFdbW-yPbcCFNLSxl8xw-rRTDUbdnXml4HREqt_0pwkkQv1zkS0xEdq-S9crcuaVZMKhPGQqxmW66oncYhktPnA0/s1600/IMG_0544.JPG" height="150" width="200" /></a></div>
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When the pudding has cooled down, pour it evenly between the pie shells over top of the bananas. Lick the spatula clean and put it <strike>back in the drawer</strike> into the sink to wash, or in the dishwasher, if you are lucky enough to have one.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha86eAmLk7ZXTM69j9Rxf2n_54p38SYVAk8bUM_hTF4cAUWz8mgL9LD1eh7eUID4tmnOUs75xJq3OogyASaQFYsYqGqlaJvBrYF3x8OF7znrMN5BGuHlNTBGyKz76gcESQueN3gUHU8ys/s1600/IMG_0545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha86eAmLk7ZXTM69j9Rxf2n_54p38SYVAk8bUM_hTF4cAUWz8mgL9LD1eh7eUID4tmnOUs75xJq3OogyASaQFYsYqGqlaJvBrYF3x8OF7znrMN5BGuHlNTBGyKz76gcESQueN3gUHU8ys/s1600/IMG_0545.JPG" height="150" width="200" /></a></div>
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Put the pies in the fridge for about 3 hours. After that time is up, pull them back out, along with the bowl of whipped cream. Divide the whipped cream evenly between the 2 pies and smooth to the edges. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVCkbyr9lF0E2Iy7y_J8BwOXLBbmVCpDMuja8F9SgOJYZVCPCvkwBIbfBuj15ewE0BEqWl4wks_avf4lD2QIwVcLMCTwgBobkIIHyVlolz465yJCurEyPA7HyBK9XyYtrqk9PEsvdgxU/s1600/IMG_0546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVCkbyr9lF0E2Iy7y_J8BwOXLBbmVCpDMuja8F9SgOJYZVCPCvkwBIbfBuj15ewE0BEqWl4wks_avf4lD2QIwVcLMCTwgBobkIIHyVlolz465yJCurEyPA7HyBK9XyYtrqk9PEsvdgxU/s1600/IMG_0546.JPG" height="150" width="200" /></a></div>
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Viola! You're done! Just cut and serve.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ebeiypC7zRpr5jGo_WyBQ1fnvpMb78dwhkMYIicHHyb0pnHEADA1N_PWIT5koC0vUnsw-MnMbsXc7TnF1REH51FMngkF2vL8Fi-d4Jz1qyFWC9GZ0Wcu7NL3JNzBwIMpyhEE4m_wrzk/s1600/IMG_0550.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ebeiypC7zRpr5jGo_WyBQ1fnvpMb78dwhkMYIicHHyb0pnHEADA1N_PWIT5koC0vUnsw-MnMbsXc7TnF1REH51FMngkF2vL8Fi-d4Jz1qyFWC9GZ0Wcu7NL3JNzBwIMpyhEE4m_wrzk/s1600/IMG_0550.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana Cream Pie</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOF9nvjyDRkUUIERLhBDAGmDKm5McMfnFNCXlkz4cTZzWYm-MxAKJcRA2VrwLBI0qo8aCMcJn4LqfYPSufoIdAw9v1kXMOPgbgs70JGJPSTpxgvwLw-Rm7SWLsFMI8WtM2nSp5-o8Ff10/s1600/IMG_0548.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOF9nvjyDRkUUIERLhBDAGmDKm5McMfnFNCXlkz4cTZzWYm-MxAKJcRA2VrwLBI0qo8aCMcJn4LqfYPSufoIdAw9v1kXMOPgbgs70JGJPSTpxgvwLw-Rm7SWLsFMI8WtM2nSp5-o8Ff10/s1600/IMG_0548.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy Banana Cream Pie</td></tr>
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I hope you enjoyed my homage to Pi Day! Thank you for stopping by!</div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com1tag:blogger.com,1999:blog-9163413203458664356.post-33306704097834644122014-03-03T18:50:00.000-06:002014-03-03T18:50:00.562-06:00Once Upon A Time, I Didn't Like Lasagna...<br />
I wanted to, but I was a super picky eater as a kid (still am), and I had texture issues...and chunky vegetable issues, and cottage cheese was for old ladies on diets, and I had no idea why anyone would waste all that bubbly cheese on anything but nachos. Garfield was my very favorite comic at the time, and he always made me want to love lasagna as much as he did. Then one day, my mom actually made it, and I was so excited!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Hd1u4rt6opMx5Cdq3vz3ZkmK2buaOXwfJHAluArQyxeP13rQT8M-wMBfRORLZuiHDd4RMNQWCruskwhdvPFWqopphEoNzN4yKEw5Z28-2tQ4gqeQFyFxZsIv_Ew2vZ_Ax9XkhBObPFc/s1600/garfield1.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Hd1u4rt6opMx5Cdq3vz3ZkmK2buaOXwfJHAluArQyxeP13rQT8M-wMBfRORLZuiHDd4RMNQWCruskwhdvPFWqopphEoNzN4yKEw5Z28-2tQ4gqeQFyFxZsIv_Ew2vZ_Ax9XkhBObPFc/s1600/garfield1.gif" height="116" width="400" /></a></div>
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The first time my mom made lasagna, it was one of those Chef Boyardee Lasagna kits. I basically lived on Chef Boyardee everything, so hey, why not try his lasagna? Garfield and I were going to share the same kind of bond that Cookie Monster and I had developed from the first time I shoved a cookie in my mouth. I couldn't wait! I took the first big bite of my Chef Boyardee Lasagna...and then spit it right back out. By the way, Chef Boyardee doesn't make this box kit anymore <strike>for good reason</strike>. It didn't taste like I thought it would. It did not taste like Beefaroni, or Ravioli, or the Spaghetti & Meatballs that were a childhood (and sometimes adulthood) lunch staple. It didn't even taste remotely like the Chef's Pizza either - which I LOVED. And the sawdust parmesan that I was used to was there, but where was all that stringy cheese that was supposed to ooze out from all the layers? I felt betrayed! I couldn't believe that Mr. Boiardi would make something so <strike>disgusting</strike> unlike the rest of his awesomness. I swore then and there I would never eat lasagna again. I don't really remember Mom making it again either, so I must not have been the only one in the family to not like it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtKB5mbdfLyhtY_a94DzHcBprZa_KSGOc3pkOwhmF_bzKuPcGdjYeQtLRT90XpLaf025GzZGskFpCiU-XE45UAsiheOlL2k0qzCsosviIE3pnspMNnSLeQvfmWa3knQTX4xyuATBWuJI/s1600/73373.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtKB5mbdfLyhtY_a94DzHcBprZa_KSGOc3pkOwhmF_bzKuPcGdjYeQtLRT90XpLaf025GzZGskFpCiU-XE45UAsiheOlL2k0qzCsosviIE3pnspMNnSLeQvfmWa3knQTX4xyuATBWuJI/s1600/73373.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pic from socialgrocery.com</td></tr>
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So I kept my vow to never eat lasagna again That is until I spent the night with a friend a few years later and when we sat down to the wonderful smelling dinner that her mom had made, I was horrified to see that it was lasagna. I was not about to be rude, but I really really did not want to eat lasagna. The rest of the family dug in with fervor and a square of it landed on my plate. But it looked nothing like the one my mom made via Chef Boyardee. It looked more akin to what Garfield was always obsessing over. It had white stuff and mushrooms between the layers. And <i>real </i>cheese nicely toasted on top, which strung from cooking dish to plate, not just grainy bits of not-real parmesan "cheese." I tried a small bite, but I just couldn't bring myself to eat it. The new flavors and random textures were too much for me. I realized that the white stuff between the layers was cottage cheese and there were onions! Heaven forbid I eat anything with onions!</div>
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I think back on that lasagna now and I would love to try it as an adult. The only thing about it that I wouldn't like now-a-days would be the cottage cheese. I myself like to use ricotta, but everyone has their preferences to which "white stuff" filling they like in their lasagna. But I digress. I make a mean lasagna now with spices and mushrooms and hamburger and lots of different kinds of cheeses. For some reason though, I never really thought about experimenting too much with this dish. Basically, as long as it was made with noodles, burger, sauce, ricotta and a lot of cheese, I call it lasagna and I just didn't stray out into the creative unknown. I know, weird, right? And then...I got a complementary box of goodies from <a href="http://www.redgold.com/" target="_blank">Red Gold</a>.<br />
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*I want to say that even though I was given free goods from Red Gold, I was not asked by them to give a favorable review - but I decided to share their lasagna recipe ideas because I tried one this past week and I loved it! <br />
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The kit they sent to me was a basic kit to make an <a href="http://www.redgold.com/red-gold-brand/recipes/recipe-details?recipe_id=1621" target="_blank">All-In-One Lasagna</a>. The idea is that you start with 2 types of Red Gold products, noodles, and some cheeses, then add all kinds of other ingredients of your choosing to create a quick and easy family dinner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKAcr9VRZAjCOA2upkfu4WGz_ralM5uzk-zomu-D6hIbjvTcdoDwfBbHvYNoCcEIZKf-KkGwSNsloBYpmY4uRqBumynmKu8GfpYn05iKNUEbzzH1FSk2HM2H5xlPIrwAtPdhAL58QTls/s1600/Allinonelasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKAcr9VRZAjCOA2upkfu4WGz_ralM5uzk-zomu-D6hIbjvTcdoDwfBbHvYNoCcEIZKf-KkGwSNsloBYpmY4uRqBumynmKu8GfpYn05iKNUEbzzH1FSk2HM2H5xlPIrwAtPdhAL58QTls/s1600/Allinonelasagna.jpg" height="186" width="320" /></a></div>
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Here is a pic of the kit that they sent me, complete with a perfectly shaped spatula for easy lasagna cutting and serving. Yay!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQAVZJYXWg6AqA35AY2CtRpgYDTBqrlhyphenhyphenpwwElSheZENZsG83nYoDif8Y8P7bmEXE7MI-gPCAWx8QmHm0PFJzTFzCMyqCcy8kCFhPKaXj5DgnPWa3LqO_vF-sxwo0AOXtNzHvPshE2FQ/s1600/LasagnaKit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQAVZJYXWg6AqA35AY2CtRpgYDTBqrlhyphenhyphenpwwElSheZENZsG83nYoDif8Y8P7bmEXE7MI-gPCAWx8QmHm0PFJzTFzCMyqCcy8kCFhPKaXj5DgnPWa3LqO_vF-sxwo0AOXtNzHvPshE2FQ/s1600/LasagnaKit.jpg" height="320" width="240" /></a></div>
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2 cans of Red Gold Diced Tomatoes with Basil, Garlic, & Oregano, 1 large can of Red Gold Crushed Tomatoes, and a box of Creamette Lasagna Noodles - all you need to supply for a basic, non-meat lasagna is mozzarella and parmesan cheese. Layer it all together and bake it in the oven. Simple, cheap, and easy, right? Right. But if I just made some boring ol' lasagna, I wouldn't be writing this post ;)<br />
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So, also included in my kit from Red Gold, was a sheet of "<a href="http://www.redgold.com/red-gold-brand/recipes/search-results?brand_id=1&category=Simple+Gourmet+Lasagnas" target="_blank">Simple Gourmet Lasagnas</a>" with full-color pics and detailed recipes for 4 amazing dishes. Including a basic <i>All-In-One Lasagna</i>, a <i>Chicken Parmesan Lasagna, Fresh Harvest Lasagna</i>, and the one I decided to try - <i>Eggplant Florentine Lasagna.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IJXsBUfyLvcJ-jBO96GqlB8nFp1oNrAku7gMTrwagzivaS1Qq7Yxqv91cQUoUcd9PjJs-sVTk7icnW63nDOOJ3oFW5rechJAfX0kS6SgW3SUl-YZQ1QJxHophRJAzxi4KwimpoO1UMc/s1600/LasagnaRecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IJXsBUfyLvcJ-jBO96GqlB8nFp1oNrAku7gMTrwagzivaS1Qq7Yxqv91cQUoUcd9PjJs-sVTk7icnW63nDOOJ3oFW5rechJAfX0kS6SgW3SUl-YZQ1QJxHophRJAzxi4KwimpoO1UMc/s1600/LasagnaRecipe.jpg" height="320" width="240" /></a></div>
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I made the <a href="http://www.redgold.com/red-gold-brand/recipes/recipe-details?recipe_id=1624" target="_blank">Eggplant Florentine Lasagna</a> exactly as instructed, as I do every recipe that I try the first time. Then I theorize about what I would do differently, and then the next time I make it, I begin altering things to my liking. I'm going to give you their recipe as I made it, then I'm going to offer some suggestions about changes that I will implement next time. </div>
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<u>Ingredients</u></div>
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5 Tbls. of extra virgin olive oil</div>
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1 Large eggplant, peeled and cut into 1/4 inch slices</div>
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1 egg, beaten</div>
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1-1/2 cups Italian seasoned breadcrumbs</div>
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1/2 cup of water</div>
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1 (28 oz) can of Red Gold Crushed Tomatoes</div>
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2 (14.5 oz) cans of Red Gold Diced Tomatoes with Basil, Garlic & Oregano</div>
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1 tsp. Italian seasoning</div>
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Salt to taste</div>
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1 (16 oz) box lasagna noodles, traditional, uncooked</div>
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1 (6 oz) package of fresh baby spinach, washed and patted dry</div>
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1 (15 oz) carton of low fat ricotta cheese</div>
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3 cups (16 oz) shredded mozzarella cheese</div>
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1/4 cup of grated Parmesan cheese</div>
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<u>Directions</u></div>
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Preheat oven to 350 degrees F. In a large skillet cover the bottom with 4 Tbls oil; heat over medium heat. Place egg in 1 bowl and breadcrumbs in another bowl. Dip eggplant slices in egg and then breadcrumbs. Fry on both sides until browned, place on paper towel and sprinkle with salt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXiU31aVn1NaRmBdcf0xKNwimVi0YOCK7hBAP-gwW0A__FGsoskpFA3d_wEqFYvnDPVk3xw-osNTdAUnBmER68v6Nihd1BnWe5DSu9NnGIbue6dx9FP_2dMIZDkvaY40i7QR0hhtq8qc/s1600/LasagnaEggplant.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXiU31aVn1NaRmBdcf0xKNwimVi0YOCK7hBAP-gwW0A__FGsoskpFA3d_wEqFYvnDPVk3xw-osNTdAUnBmER68v6Nihd1BnWe5DSu9NnGIbue6dx9FP_2dMIZDkvaY40i7QR0hhtq8qc/s1600/LasagnaEggplant.JPG" height="240" width="320" /></a></div>
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In a large mixing bowl combine water, Red Gold Crushed Tomatoes, Red Gold Dice Tomatoes with Basil, Garlic & Oregano, Italian seasoning.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTHXuvWorxGN-Pez9aBUpBUX3h9pedKyDvEN3nu3TDu3_uCh7fJSxn2c8L3p8VeeMTOMXjgFlgwyZlQBKSLH1qeHbD8bMxfUALQJbdT0BwRwZ7_Dk0rwKUvHXygUcUsd8M5VkkvBAoIM/s1600/LasagnaTomatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTHXuvWorxGN-Pez9aBUpBUX3h9pedKyDvEN3nu3TDu3_uCh7fJSxn2c8L3p8VeeMTOMXjgFlgwyZlQBKSLH1qeHbD8bMxfUALQJbdT0BwRwZ7_Dk0rwKUvHXygUcUsd8M5VkkvBAoIM/s1600/LasagnaTomatoes.JPG" height="150" width="200" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjal4-3-HWyqT9SM34qXEynSWkfJLUjsipCBxOFRu4kKgoBQIUsFiNKiX_hN0_mk5dEN_cQLT9LLQeztsKPvcZEN1SggNe7eoCGy6ogmIPwEA5M8QU8ac0XFyzdqxK3Q6-lhMKr7QZQxVc/s1600/LasagnaSauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjal4-3-HWyqT9SM34qXEynSWkfJLUjsipCBxOFRu4kKgoBQIUsFiNKiX_hN0_mk5dEN_cQLT9LLQeztsKPvcZEN1SggNe7eoCGy6ogmIPwEA5M8QU8ac0XFyzdqxK3Q6-lhMKr7QZQxVc/s1600/LasagnaSauce.JPG" height="150" width="200" /></a></div>
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Cover the bottom of a 9x12x2 inch baking pan with 1-1/2 cups of sauce mixture. Arrange 1/3 of the noodles on top of the sauce, slightly overlapped. Top with 1/2 of the eggplant, 1/2 spinach, 1/2 ricotta, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with the last 1/3 of noodles and remaining sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese.</div>
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Cover tightly with foil and bake for 1 to 1-1/2 hours; until noodles are cooked. Let stand for 10 minutes before serving.</div>
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This recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for a wintry night supper. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkTYU7yPGWTzFJIU3WcOzkxiGz91REuHF3Q3JcS4S22qbaj6kHZq_Z8ODnPggY3yE9s8aYqKq99MAKyuphNXqKu1S_qbvygsjXQr2PPD35PmSUHgDwESTLs-MDDSwflvzBzk-QKbQDWY/s1600/LasagnaCut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkTYU7yPGWTzFJIU3WcOzkxiGz91REuHF3Q3JcS4S22qbaj6kHZq_Z8ODnPggY3yE9s8aYqKq99MAKyuphNXqKu1S_qbvygsjXQr2PPD35PmSUHgDwESTLs-MDDSwflvzBzk-QKbQDWY/s1600/LasagnaCut.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPQ-m6XcKU9UIizgqirSprc_LQM0xJ0CXVlsdq9Xx_ZB9n5wOr83d14sB7tEWpIfe8q3XM-2tJ2O6WNZ91P7atntlLudq6JyN0-g56u-Xb2oAT8Ck2d6mEwZFLByn4Fl0sq936KQuS6Y/s1600/LasagnaPlated.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPQ-m6XcKU9UIizgqirSprc_LQM0xJ0CXVlsdq9Xx_ZB9n5wOr83d14sB7tEWpIfe8q3XM-2tJ2O6WNZ91P7atntlLudq6JyN0-g56u-Xb2oAT8Ck2d6mEwZFLByn4Fl0sq936KQuS6Y/s1600/LasagnaPlated.JPG" height="240" width="320" /></a></div>
<span style="font-size: x-small; text-align: center;">Nutricional facts: Calories 290, Fat 10g, Trans Fat 0g, Cholesterol 35mg, Sodium 1130mg, Carbohydrate 38g, Fiber 5g, Protein 16g, Vitamin A 70%, Vitamin C 25%, Calcium 30%, Iron 20%.</span><br />
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<b><u>Ok, my review...</u></b></div>
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<li>First off, I love me some fried eggplant, but I believe it was completely unnecessary for this recipe. After baking in between the layers for over an hour, the eggplant had no crunch/crispness to it, so I'm not sure what the point of frying it was. It really just tasted like soggy breadcrumbs and made for a weird texture. Now, that weird texture disappeared when I reheated it the next day for leftovers. Not to mention, that putting a fried product only added unnecessary fat calories and made the dish feel heavy...in a bad way. <b><span style="background-color: lime; text-decoration: underline;">My Tweak</span>:</b> <i>Just put the seasoned raw eggplant slices directly in the dish without dipping, breading, or frying. Will this work? I don't know I haven't tried it yet, but in theory, this should make for a lighter flavor and healthier lasagna. If it doesn't after I try it, I will be sure to let you know. Or if you give it a go before I do, be sure and let me know how it turns out, ok?</i></li>
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<li>There wasn't near enough cheese for my taste, <strike>speaking of a "healthier lasagna."</strike> <span style="background-color: lime;"><u><b>My Tweak</b></u>:</span> <i>I would use lots more mozzarella. In a separate bowl, I would mix about 1-1/2 cups of it in with the ricotta and add a couple of teaspoons of Italian seasoning along with one egg. Mix that all up really good and put that in between the layers, when the recipe tells you to put the cheese in. Add more (another 1-1/2 cups or so) mozzarella to fill in the gaps and on the top layer.</i></li>
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<li>I also like a little cheddar or cheddar-jack cheese in mine. It's a personal flavor thing. I know that's not authentic Italian, but I like the gentle kick it adds. Mind you, I'm not saying to add a lot, just a sprinkle between layers and then a little on top with the rest of the cheeses.</li>
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All-in-all, I loved the flavorful blends of this Eggplant Florentine Lasagna recipe! The way the eggplant and spinach complimented each other was fantastic, and the basil, garlic & oregano tomatoes really made for a great sauce. I'm looking forward to trying the "<a href="http://www.redgold.com/red-gold-brand/recipes/recipe-details?recipe_id=1623" target="_blank">Fresh Harvest Lasagna</a>" once my local Farmer's Market gets under way this season. </div>
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For this and other <a href="http://www.redgold.com/red-gold-brand/recipes/search-results?brand_id=1&category=Simple+Gourmet+Lasagnas" target="_blank">Gourmet Lasagna recipe ideas, visit Red Gold's page.</a> But above all else, experiment with ingredients that you like. Get creative and have fun!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIb1bZFGw77TURqvTehq_Aqc5CXLKq26lXcdAAcobuDzsUXRdWzMBY2KcE2h7orBqnh3MhB7nALP91Xqql54bXB7htVX4Gv4TLxLWolALHm4BaoI7ObZbXKdJaa5ABYhHSyrRWwfCaUk8/s1600/Lasagna.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIb1bZFGw77TURqvTehq_Aqc5CXLKq26lXcdAAcobuDzsUXRdWzMBY2KcE2h7orBqnh3MhB7nALP91Xqql54bXB7htVX4Gv4TLxLWolALHm4BaoI7ObZbXKdJaa5ABYhHSyrRWwfCaUk8/s1600/Lasagna.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My first go at Red Gold's Eggplant Florentine Lasagna</td></tr>
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First off, I'd like to wish everyone a <span style="color: red;"><b>HAPPY VALENTINE'S DAY!</b></span> Whether you are celebrating this "Love Out Loud" day with friends, family, your sweetheart, or with a Game of Thrones marathon, I hope your day is full of love.</div>
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Now, for those of us who have a <a href="http://www.sonicdrivein.com/" target="_blank">Sonic Drive-In</a> nearby, you have probably become painfully aware of something different this February...Sonic is NOT serving their traditional <i>Sweetheart Shake </i>this year. I know! I don't usually eat at Sonic, but I look forward all year to February so that I can enjoy a delicious cherry and chocolate shake - all month long! So when I went to Sonic for my annual milk shake binge on February 1st, there was there was no "Our Sweetheart Shake is Back!" lettering on the marquee. Instead there was something about pretzel buns for their hot dogs (which I'm sure is fine and dandy) and the Valentine's special treat this year is apparently this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFl_VC9-EzJOObWOvfpH1SGcjGjqhT6-u8FsDw-YiMLsiTXEPfsDE2MevpeERVcnnoMLAtL6VILM2s3yceCD88lCp93H7xDchCZIrYX4dgJpnmAl2kB_f4y6h2MGDo5kXp-5RjMZ9Ls-U/s1600/Sonic-Red-Velvet-Molten-Cake-Sundae.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFl_VC9-EzJOObWOvfpH1SGcjGjqhT6-u8FsDw-YiMLsiTXEPfsDE2MevpeERVcnnoMLAtL6VILM2s3yceCD88lCp93H7xDchCZIrYX4dgJpnmAl2kB_f4y6h2MGDo5kXp-5RjMZ9Ls-U/s1600/Sonic-Red-Velvet-Molten-Cake-Sundae.jpg" height="166" width="320" /></a></div>
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I'm sure this cake is tasty, but a Sweetheart Shake this is <u>NOT</u>. The Sweetheart Shake has become a February tradition over the years, but Sonic has taken that tradition away for the 2014 Valentine's month. But see, I look at these sorts of obstacles as opportunities <strike>after I freak out for a couple of days.</strike> Since I couldn't get my Sweetheart Shake fix at Sonic, I decided to try it at home.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTLUfRZ3hNTXrAR6PaQzwus2y_wSxYgfG9TKwgbV6lh8NXvwxeUrohqVWOiHSYKcw4I4qtlRGJsZb0ZRQrJJ43FBXENif5L3KHeMMHeTy6_Sc-FePZKiuWVuLS8OfWgg3jGo1FLOrZc8/s1600/sonic+Sweetheart+Shake+february+valentines+day.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTLUfRZ3hNTXrAR6PaQzwus2y_wSxYgfG9TKwgbV6lh8NXvwxeUrohqVWOiHSYKcw4I4qtlRGJsZb0ZRQrJJ43FBXENif5L3KHeMMHeTy6_Sc-FePZKiuWVuLS8OfWgg3jGo1FLOrZc8/s1600/sonic+Sweetheart+Shake+february+valentines+day.jpg" height="320" width="216" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sonic Sweetheart Shake</td></tr>
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<span style="text-align: left;">Sonic advertises that they use "REAL ice cream." The fact that restaurants have been starting to say that now they use "real" ice cream</span><span style="text-align: left;"> freaks me out, I mean, what the crap were they using before? But even if this "REAL ice cream" is in fact real (still not sure what that means), I'm betting that it isn't all natural and especially not organic. I'm also positive that the cherry syrup, chocolate bits, and whipped cream have something bad in them, like high fructose corn syrup at the very least. But sometimes there are certain things that taste so good, I'm willing to ignore these notions so that I may enjoy a brief dalliance. But after being denied this Sonic slice of heaven, I realized that I didn't need them, and that I could not only make my own Sweetheart Shake, but that I could make it with ingredients that I was sure about.</span></div>
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So, here's what I used:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKDFQni_TgSsDwC4VeBWjlAzjd820Fj_0BCs6p4HWGiRd65FElWH0BhmtXzW-898un3YMM9ygstaHhrL-ur4BhUwLrFEBN3WIwPGTVo6CcWe8e5Tx2GzVmkvOgsPmMZqX831Y1aia8aw/s1600/SHShakeIngredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKDFQni_TgSsDwC4VeBWjlAzjd820Fj_0BCs6p4HWGiRd65FElWH0BhmtXzW-898un3YMM9ygstaHhrL-ur4BhUwLrFEBN3WIwPGTVo6CcWe8e5Tx2GzVmkvOgsPmMZqX831Y1aia8aw/s1600/SHShakeIngredients.JPG" height="240" width="320" /></a></div>
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Some of it is organic, some of it isn't, but at least I know what is in it and I make sure that I use products that I am comfortable with. Cherry pie filling can be tricky, because many name brands use high fructose corn syrup, but Duncan Hines Comstock Wilderness does not use it, and neither do the Target Market Pantry or Walmart brands. So just check the label. I usually keep a container of <a href="http://www.aldensicecream.com/" target="_blank">Alden's Organic Vanilla Bean Ice Cream </a>on hand - but I eated it. So I had some<a href="http://www.breyers.com/product" target="_blank"> Breyers </a>natural Homemade Vanilla for my shake, and since I will be using half a container of ice cream for 2 shakes, it is the cheaper choice. Oh, and I always recommend making your own whipped cream because it is AMAZING! You've never had whipped cream until you've had homemade whipped cream, and it is really easy. I usually use Horizon heavy whipping cream, but they were totally out, so I got Target brand.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kiYMfDVIq-QJxoVAt3K7I1UajlCj6sv7SIRkpt5spX7Z4tVmyycolui3BOTojUR2EwudQCmPqWs03kjp2plhWw-dLXSiiWkCIl1Eqqq9cpoxPp1YWaM8G832iNNfyn6R5A1Yz5pmJWo/s1600/HeavyWhippingCream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kiYMfDVIq-QJxoVAt3K7I1UajlCj6sv7SIRkpt5spX7Z4tVmyycolui3BOTojUR2EwudQCmPqWs03kjp2plhWw-dLXSiiWkCIl1Eqqq9cpoxPp1YWaM8G832iNNfyn6R5A1Yz5pmJWo/s1600/HeavyWhippingCream.JPG" height="320" width="240" /></a></div>
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Make the whipped cream first. I take a heavy glass bowl and my mixer beaters and put them in the freezer for about 10 minutes. This helps the cream set up faster. Get them out, and pour 1 cup of heavy whipping cream in the bowl. Add about 1-1/2 to 2 Tbls. of sugar (depending on how sweet you like it), and a tsp. of pure vanilla extract. Put the beaters in your mixer and whip on high speed going around the bowl continuously until the liquid firms up into a nice creamy whipped cream texture. Yup, that's it. Set to the side.</div>
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Alright, let's put it together. In a blender, put a little milk in the bottom, just to get the mixture going. I put in about 1/4 cup. Add more for a thinner shake, less for thicker. Then scoop half of a 1.5 quart container of vanilla ice cream, then 1/2 of a 21 oz. can of cherry pie filling, and half of a 3.5 oz. bar of dark chocolate (crush it up into bits first). Be sure to save a little crushed chocolate bits for the topping. Blitz it until all is blended smoothly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hol9M1qSVFZPoE2meF2c95dvyNLlMNb5NeNRI4jK_5LCuKKz4offFXsw1KLz6zeALMXbpSEDXz-iAXAnXQJoCCUeaPTEfKmqYjvPz87APLuasa_Lj2b5AjTDXww2tKIhSE_edAUKcws/s1600/SHShakeBlender.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hol9M1qSVFZPoE2meF2c95dvyNLlMNb5NeNRI4jK_5LCuKKz4offFXsw1KLz6zeALMXbpSEDXz-iAXAnXQJoCCUeaPTEfKmqYjvPz87APLuasa_Lj2b5AjTDXww2tKIhSE_edAUKcws/s1600/SHShakeBlender.JPG" height="320" width="240" /></a></div>
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Get out two thick glass glasses and distribute the shake evenly between them. Heap on some of that awesome whipped cream you just made, then sprinkle with the extra chocolate bits you saved. Put in a straw and viola'! You now have two splendid "Sweetheart Shakes" and you know exactly what's in them. Not to mention, you still have enough ingredients to make another round ;)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19d1nDcfp6SmCFL09TJzYkAfkUJukXmT8qSekvSqQAr9SZw2b8ifphltcARIzFkNwq5zMcJHulM0v_ccSO-lW6yzKNBiA5ApMG7OXIkiwnki4diDsVNle1Y-0WV0sME_mGCq2TpMBw3Q/s1600/SHShakeFlash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19d1nDcfp6SmCFL09TJzYkAfkUJukXmT8qSekvSqQAr9SZw2b8ifphltcARIzFkNwq5zMcJHulM0v_ccSO-lW6yzKNBiA5ApMG7OXIkiwnki4diDsVNle1Y-0WV0sME_mGCq2TpMBw3Q/s1600/SHShakeFlash.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Sweetheart Shake</td></tr>
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My whipped cream stack fell over, but you get the idea.</div>
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So there you go. No more Sonic Sweetheart Shake withdraws this February! Enjoy, and have a very happy Valentine's Day weekend! <3</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkWDD2poG36zy4RdIa06_o1FnarlQVLJ9bif1893ih6XRzJMIGPOcwqZsXp2NYQ2s9vps878uDsJjHYd5hFPxrd1H7i7HbseabagIbG4qGJjAJgZ8tw6EhYJh-oTxZC2kP4e72YdDB8c/s1600/12538code.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkWDD2poG36zy4RdIa06_o1FnarlQVLJ9bif1893ih6XRzJMIGPOcwqZsXp2NYQ2s9vps878uDsJjHYd5hFPxrd1H7i7HbseabagIbG4qGJjAJgZ8tw6EhYJh-oTxZC2kP4e72YdDB8c/s1600/12538code.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">http://www.mosta2bal.com/vb/showthread.php?t=1335</td></tr>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com2tag:blogger.com,1999:blog-9163413203458664356.post-52855571219593697042014-02-02T01:37:00.000-06:002014-02-06T16:27:42.172-06:00Gumbo And Other Traditional Gameday Goodies<div class="separator" style="clear: both; text-align: left;">
Ok, maybe gumbo isn't a "traditional" Superbowl snack, but here's your chance to add it to the usual suspect list of tailgating foods. Just hear me out on this - read on.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-2EUiJClcEof7pff8RkTrkK80I_XVHb6O_xqOdD_1QWy56c3OuaOkEo7N2HcL-meQ1YdeoN1mgYeUFOw3qpwl9-ZiwHM2bhq_txBiO0cB44A6wWmFOlwXaW_fbePc96qSh8Z8Q4cZFo/s1600/0ap2000000320382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-2EUiJClcEof7pff8RkTrkK80I_XVHb6O_xqOdD_1QWy56c3OuaOkEo7N2HcL-meQ1YdeoN1mgYeUFOw3qpwl9-ZiwHM2bhq_txBiO0cB44A6wWmFOlwXaW_fbePc96qSh8Z8Q4cZFo/s1600/0ap2000000320382.jpg" height="225" width="400" /></a></div>
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Superbowl Sunday is upon us which is the perfect time to crack open either the <a href="http://www.amazon.com/dp/1423634586/ref=rdr_ext_tmb" target="_blank">Ohio State Cookbook </a>or <a href="http://www.amazon.com/University-Oklahoma-Cookbook-Jen-Elsner/dp/1423630254/ref=la_B0095JUOJO_1_2_title_1_har?s=books&ie=UTF8&qid=1391325571&sr=1-2" target="_blank">University of Oklahoma Cookbook</a>, and make some great watch party treats! Don't have hardback copies of these books on hand? No worries, you can download digital copies of them to your Kindle right now at these links: <a href="http://www.amazon.com/State-University-Cookbook-Collegiate-Cookbooks-ebook/dp/B00FXI1O9U/ref=la_B0095JUOJO_1_1_title_0_main?s=books&ie=UTF8&qid=1391325797&sr=1-1" target="_blank"> OSU Kindle Edition</a> - <a href="http://www.amazon.com/University-Oklahoma-Cookbook-Collegiate-Cookbooks-ebook/dp/B00C7HGYAO/ref=la_B0095JUOJO_1_2_title_0_main?s=books&ie=UTF8&qid=1391325699&sr=1-2" target="_blank">OU Kindle Edition</a>. </div>
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I personally will be making either my chicken <a href="http://omghaveyoutastedthis.blogspot.com/2013_10_01_archive.html" target="_blank">quasadillas</a>, Landrun Casserole (OU Cookbook p. 20) Field Goal Nachos, or Championship Chicken Wings (both in the OSU Cookbook pp. 4 & 10), or all of the above - I haven't decided yet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UqoyuG5yOILfNzRdStxYb3R7dC45Q1fS-XaB9K4DAi1jpxiFiDXSkklyO_4HPtfkFQnmup-Ln7fFEBr6Z1F8BbM0HNnw7yFl_lFNbJqOo_4wldhX1tjSL6RZqEDX2t3BDMz6lGwQg8o/s1600/IMG_0421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UqoyuG5yOILfNzRdStxYb3R7dC45Q1fS-XaB9K4DAi1jpxiFiDXSkklyO_4HPtfkFQnmup-Ln7fFEBr6Z1F8BbM0HNnw7yFl_lFNbJqOo_4wldhX1tjSL6RZqEDX2t3BDMz6lGwQg8o/s1600/IMG_0421.JPG" height="150" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIujhUdVZjWXdVIu9AiKt979SXA2azSb0gP7n-yoI06Hgaq-K31nvMyVw5qdBynoQqKkjdL5ZgRgAj_fYdhBi6B3g1d5tirQGNGXARPIsWQvIyTqEPbUPZwdDC8pN_O2p351TIGsHB0SM/s1600/Landrun+casserole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIujhUdVZjWXdVIu9AiKt979SXA2azSb0gP7n-yoI06Hgaq-K31nvMyVw5qdBynoQqKkjdL5ZgRgAj_fYdhBi6B3g1d5tirQGNGXARPIsWQvIyTqEPbUPZwdDC8pN_O2p351TIGsHB0SM/s1600/Landrun+casserole.JPG" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqRm5DG7Ozi59W-zhjYncDsvjwhq6K1Yyu2d8bD8WfkunJ-k_zPAtD-Vh86jtK0jn32ilgqZ8hj3dwB2KRwQ2_5w9egd1NoCFSwlNH8Izp9mKx4yx4dvGJttH9PwTzOhh_CYYzYerSYQ/s1600/FieldGoalNachos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqRm5DG7Ozi59W-zhjYncDsvjwhq6K1Yyu2d8bD8WfkunJ-k_zPAtD-Vh86jtK0jn32ilgqZ8hj3dwB2KRwQ2_5w9egd1NoCFSwlNH8Izp9mKx4yx4dvGJttH9PwTzOhh_CYYzYerSYQ/s1600/FieldGoalNachos.JPG" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAIlyxz_tv9GBKbadHa5hE0z7db53kxSBD-wMAiJLkGWsqY77pJa9cbNdugDhqtSEMob-0M7SGk9Qca5fnrE8EoW64UuZJN0lkLNJsrrmADj5C8zFos2JajgDtuNw74D9yy40jxs7jv0/s1600/ChampionshipChickenWings.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAIlyxz_tv9GBKbadHa5hE0z7db53kxSBD-wMAiJLkGWsqY77pJa9cbNdugDhqtSEMob-0M7SGk9Qca5fnrE8EoW64UuZJN0lkLNJsrrmADj5C8zFos2JajgDtuNw74D9yy40jxs7jv0/s1600/ChampionshipChickenWings.JPG" height="150" width="200" /></a></div>
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But if you want something a little different that will feed a house full of rowdy guests and leave them feeling satisfied, I recommend gumbo. Good, hearty gumbo will go a long way and it definitely warms you up on cold days - especially the ones this winter season has been doling out lately.</div>
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This recipe is a variation of the amazing gumbo recipe given to me by my friend Rachel. I had never eaten gumbo before I had hers, and after one awesome party at her house with this dish served, I was hooked! Gumbo is a great recipe for trying out new things. You can play with the ingredients and add or take away whatever tickles your fancy. So, I am going to give you my version of Rachel's recipe, then add your own variations. Also, this is a one pan dish, so less cleanup (Hooray!). Have fun and be creative! </div>
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<tr><td class="tr-caption" style="text-align: center;">This is how this gumbo starts off - you know you want to try it!</td></tr>
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<u>Ingredients:</u></div>
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5 or 6 Tbls. of olive oil</div>
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1/4 c of flour</div>
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1 onion (chopped)</div>
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2 ribs of celery (chopped)</div>
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2 green bell peppers (chopped)</div>
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5 cloves of garlic (minced)</div>
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1 box of chicken broth</div>
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1 lg can of chopped tomatoes</div>
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1-10 oz pkg of frozen sliced okra</div>
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1 bay leaf</div>
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6 tsp. of Tabasco sauce</div>
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4 tsp. Cholula sauce</div>
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2 boneless, skinless, and cooked chicken breasts (chunked)</div>
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1 pkg frozen shrimp (shelled and deveined)</div>
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3-4 flounder fillets (chunked)</div>
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2 cups of cooked rice</div>
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1/2 tsp. thyme</div>
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1/2 tsp basil</div>
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Salt & pepper to taste</div>
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<u>Instructions:</u></div>
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Heat 3 Tbls. of oil in a large cooking pot on med-high. Add onions, celery, bell pepper, and garlic and sautƩ for about 5-7 minutes, or until the veggies are tender. Add in the rest of the oil and the flour. Stir until the mixture starts to thicken. Gradually add the broth, stirring constantly. Add tomatoes, okra, bay leaf, Tobasco, Cholula sauce, and spices. Bring the mixture to a boil then add the pre-cooked chicken. Cover and let it simmer for about 35-40 minutes, stirring occasionally.</div>
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Remove the lid and add in the shrimp, fish, and rice. Stir it all together and let it cook for another 10-15 minutes, or until the shrimp are heated through. Serve with oyster crackers. Don't forget, you can add a whole plethora of other ingredients like spicy sausage, crawdads, oysters, etc. Just do what you like.</div>
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<tr><td class="tr-caption" style="text-align: center;">And this is how this gumbo looks when it's done - nomnom!</td></tr>
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UPDATE: For those of you following <a href="http://www.facebook.com/authorJenElsner" target="_blank">my Facebook page</a>, you know that I decided to try my hand at making turnovers for the first time this morning. Most of this comes from an array of pie and pastry recipes, plus theories in my head - this is what I came up with...<br />
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<b>Cherry & Cream Cheese Turnovers</b><br />
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Ingredients:</div>
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14.5 oz. can pitted red tart cherries in water</div>
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1/4 c sugar</div>
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1-1/2 Tbsl cornstarch</div>
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1 tsp. vanilla extract (separated)</div>
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1/4 tsp. cinnamon</div>
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2 sheets puff pastry (17.3 oz. box of frozen)</div>
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1/2 block cream cheese (softened)</div>
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1 c powdered sugar</div>
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3-4 Tbls. water (for desired icing thickness)</div>
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Preheat oven to 400 degrees. Get the puff pastry out of the freezer, unwrap and set to thaw on lightly floured wax paper (for about 45 min.). In a small sauce pan, drain the cherry juice from the can and set cherries to the side. Add cornstarch and sugar to the cherry juice and heat on medium stirring continuously until mixture is thick and goopy (mmmm). Remove from heat and add the cherries, 1/2 tsp. of vanilla, and cinnamon. Blend thoroughly and set to the side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7MUJzJ_dG3-0r63nPut6JO8JiTgk5teZn2rTfVhrb5bU95Tk7t3eYmSDmmKH4ZOQIPjTpjWR9weyZ-B2xfUdLH5LhvLu-Gbf1S79sop_yQiQA_sL8anrDZ0MbMmjibUUEdh6NKLqszo/s1600/Cherries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7MUJzJ_dG3-0r63nPut6JO8JiTgk5teZn2rTfVhrb5bU95Tk7t3eYmSDmmKH4ZOQIPjTpjWR9weyZ-B2xfUdLH5LhvLu-Gbf1S79sop_yQiQA_sL8anrDZ0MbMmjibUUEdh6NKLqszo/s1600/Cherries.JPG" height="240" width="320" /></a></div>
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In a small bowl, add remaining 1/2 tsp. of vanilla to the cream cheese and stir until blended smooth. Set aside.</div>
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I made triangular traditional turnovers as well as turnover bites to try out some things. For the triangles, roll out one sheet and cut into four equal pieces starting at one corner and slicing to the one opposite. Repeat. For the bites, I just cut along the 2 lines left by the folds of the second pastry sheet - giving me 3 wide strips. Each strip I then cut in half.</div>
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Ok, for the turnovers, I put a litte more filling in than it would hold, so it got messy, so after recalculating, I would say put about 1 Tbls. of cherry filling on one half of each triangle, then top the filling with about 1/2 Tbsl. of cream cheese mixture. Wet the edges of the pastry with water. Take one corner and fold it over the mixture to meet the opposite corner, encasing the cherry mixture. Use a fork around the edges to seal. Do the same with the bites, only use about 1 tsp. of cherry filling and 1/2 tsp. of cream cheese. Fold into a square instead of a triangle.</div>
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Transfer to parchment paper on a baking sheet. Bake for 20 minutes, then remove and let cool for about 10 minutes.</div>
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In a small bowl, mix the powdered sugar and water until thick and smooth. Transfer to a ziplock bag and snip off a tiny bit of corner of the bag. Pipe the icing over the turnovers in a zig zag pattern and enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4OlMHNQSk9-9uRrp-bCDa9rw752xNVMzt2qNEOdKJHcFCQ-u3sI8IyTicBpzGJ3Qvv_76zqZFzNs5QxAs8lv0RINV8e6CcjXyDbNSVyTVvymMb7zS_GC-FwpVkGVYDDHj4kaH0X8YZI/s1600/CherryTurnovers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4OlMHNQSk9-9uRrp-bCDa9rw752xNVMzt2qNEOdKJHcFCQ-u3sI8IyTicBpzGJ3Qvv_76zqZFzNs5QxAs8lv0RINV8e6CcjXyDbNSVyTVvymMb7zS_GC-FwpVkGVYDDHj4kaH0X8YZI/s1600/CherryTurnovers.JPG" height="240" width="320" /></a></div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-34664606063228148362013-12-20T10:53:00.000-06:002013-12-20T10:53:35.769-06:00Peppermint Dip, Pine Cones, and Other Party FavoritesWell, here we are. The merriment of the holiday season is officially at its peak as of this weekend. So, for all of you who are hosting or attending get-togethers and parties this weekend, I've decided to post a couple of themed recipes for you to try out.<br />
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The first one is something I had been thinking about off and on since last year's holiday season, and this year, with the help of my eldest niece, we gave it a go. I served it at our annual family Grinch Party, and my sister took some to another gathering - it was a hit at both events!<br />
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<b><u>Peppermint Candy Cane Dip</u></b><br />
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8 oz. cream cheese (softened)<br />
12 oz. vanilla yogurt<br />
4 candy canes (crushed)<br />
5 oz. Andes Peppermint Crunch Baking Chips<br />
Chocolate graham crackers for dipping<br />
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Ok, this one is pretty quick and easy. Place the cream cheese into a medium bowl. Whip it a little to get the lumps out. Once smooth, add in the yogurt and blend well. </div>
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In a small bowl, melt the Andes chips in 20 sec. intervals in the microwave - stirring between each one. Repeat until chips are melted with a smooth consistency. Add the melted Andes to the cream cheese mixture and blend well. Add 3 of the crushed candy canes and stir until evenly distributed. Transfer the dip to a decorative bowl and add the last crushed candy cane bits on top. Serve with chocolate graham crackers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0ZYAupIKsTvbb57ZwXCd9IMUSFsE8T25YMXf8RRl9f0kxs_qDGJvKbCIPr-zgf3t2KJjk2E2vuhruyFjQhHpLWCjB1heVm3fQspN-TZXSwafoYC7kWtWivITbaZ8unnqZvwDuIDx4As/s1600/Animated-Border-CandyCane.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="7" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0ZYAupIKsTvbb57ZwXCd9IMUSFsE8T25YMXf8RRl9f0kxs_qDGJvKbCIPr-zgf3t2KJjk2E2vuhruyFjQhHpLWCjB1heVm3fQspN-TZXSwafoYC7kWtWivITbaZ8unnqZvwDuIDx4As/s320/Animated-Border-CandyCane.gif" width="320" /></a></div>
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This second recipe was sparked by a picture I came across on the internet. I think it was originally from Pintrest, but I've since seen images on Food Network as well as Southern Living with same idea, but different recipes, so I can't be sure where the original idea came from. </div>
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The image was of a cheese ball that was sculpted to resemble a pine cone, and then covered in whole almonds to accentuate the representation. I know, genius right? So, I took a family cheese ball recipe, altered it a bit, and went to sculpting. This time, not just one, but BOTH of my <u><b><span style="background-color: lime; color: red;">awesome</span></b></u> nieces jumped in to help!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvrxao0ybN_JFfiYdjCYQsYo6KwJUFEBASbF4fDfUXQtp_E8g6zCrOsfNwAWTOpLcAz5O5OMFg8IqVHZt1tJWWepQTQNYayDe6gSUZn-5SbFMAffXlVPqaG7k4n6BOC8kA0FTLfoixr8/s1600/PineconeCheezeball.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvrxao0ybN_JFfiYdjCYQsYo6KwJUFEBASbF4fDfUXQtp_E8g6zCrOsfNwAWTOpLcAz5O5OMFg8IqVHZt1tJWWepQTQNYayDe6gSUZn-5SbFMAffXlVPqaG7k4n6BOC8kA0FTLfoixr8/s320/PineconeCheezeball.JPG" width="320" /></a><b><u>Pine Cone Cheese Spread</u></b></div>
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8 oz. cream cheese (softened)</div>
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14 oz. sharp cheddar cheese spread</div>
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2 oz. dried beef (shredded)</div>
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1-2 tsp. Worcestershire sauce (to taste)</div>
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1/4 cup diced white onion (optional)</div>
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6 oz. whole raw almonds</div>
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3 tsp. poppy seeds</div>
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Rosemary to garnish (fresh sprig or dried)</div>
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Mix the cheese together in a medium bowl until thoroughly blended. Add in the dried beef, Worcestershire, and onions (if using). You may also substitute onion powder if you like the flavor, but not the texture of onions, or go without entirely - fix what YOU like. </div>
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Sculpt the cheese spread into two large pine cones on a <u>flat</u> tray. Wipe away any smudges of cheese that may have happened on the tray with a damp paper towel (or several if you are as messy as we were). Ok, next, sprinkle the poppy seeds over both cheese sculptures. Start at the tip of one of the pine cone shapes and layer the almonds on to resemble the scales of a pine cone. Repeat with the other one until evenly covered. </div>
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I meant to pick up a fresh rosemary sprig to lay in between of the pine cones to resemble a fresh pine tree twig, but I forgot. However, I did have some dried rosemary on hand and decided I could pass it off as dried/fallen pine needles and sprinkled some in the middle of the tray. It turned out to lend a nice accentuating flavor to the cheese spread that I did not expect, nor do I think I would have gotten the same volume of flavor with the fresh sprig, so I'm glad I tried it. Feel free to use which ever one you would prefer. If you are feel bold, you could even crush some up and add it to the cheese ball as you are mixing in the other ingredients?</div>
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Serve with a variety of snack crackers. We used Garden Herb Triscuits, classic Townhouse, some sesame crackers, and another Wheat Thin type snack cracker (I can't remember exactly, I've slept since then). Bread stick snacks, broken-up flatbreads, pita chips, bagel chips, etc., would all be fantastic with this spread.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTPYucP2DMmQrYT9wwvtHxmJcTNrnUDikf6H5M5FzXWzcJzCBvDaioaeP3ufvRNvLbs9vK7uvWP-gwwhWGUIHI-ZBlCVzWfyhAzWd8WFFKxTSGX6nsp1k98mXLFiUfygIkZcN-dHNhHo/s1600/Animated-Border-CandyCane.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="7" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTPYucP2DMmQrYT9wwvtHxmJcTNrnUDikf6H5M5FzXWzcJzCBvDaioaeP3ufvRNvLbs9vK7uvWP-gwwhWGUIHI-ZBlCVzWfyhAzWd8WFFKxTSGX6nsp1k98mXLFiUfygIkZcN-dHNhHo/s320/Animated-Border-CandyCane.gif" width="320" /></a></div>
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<span style="text-align: left;">If you have not tried this recipe for </span><a href="http://www.bettycrocker.com/recipes/creme-brulee-cheesecake-bars/292a25e3-2752-4a46-9cc7-7a04ae799d98" style="text-align: left;" target="_blank">Creme Brulee Cheesecake Cookie Bars</a><span style="text-align: left;"> from Bettie Crocker, you are SERIOUSLY missing out! Seriously, these things are so </span><strike style="text-align: left;">addictive</strike><span style="text-align: left;"> rich and decadent and delicious! </span></div>
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So many holiday recipes for sweets have nuts or peanut butter in them. The only reason I even found this recipe was because I stumbled across it looking for a delicious seasonal treat for my friends with nut allergies, and I am so very thankful. Please keep them in mind as you make and bake goodies for others this holiday season. Or just make this, because everyone will love it, without the burden of peanut-induced anaphylactic shock. Everyone wins! YAY!</div>
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I hope you all have a very safe and happy holiday season!</div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-28752564193001987852013-11-27T11:58:00.001-06:002013-11-27T11:58:34.917-06:00Pot Pies & Pasties VS. Popcorn & Pretzels and Other Thanksgiving To Do's Well, November is coming to a close. Thanksgiving is upon us and NaNoWriMo is almost behind us. It has been a pretty wild month for me! That being said, I did not get to do the casserole and snack post that I was thinking of doing for the NaNo-ers, but I will save that post for another time. I wish all participants a triumphant success!<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.createspace.com/nanowrimo" target="_blank">CreateSpace.com</a></td></tr>
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<br />Now with Thanksgiving, most of us have many leftovers and just reheating them (as is) gets really boring really fast, so we have to get creative with them or risk letting them go to waste. Well, here are a couple of recipes that may serve that purpose for you. I have given you the any-time-of-year version of the recipes, but added instructions on substituting the chicken for turkey (where applicable). I am also including some non-meat recipe ideas, because there are other things besides turkey left on the table after Thanksgiving dinner is eaten.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70InhzyX_fCI8M-yotSMH8bF26YkUr4HGeF6SjZY_RX5oHYf-F6wYxxFACi3YetrbnLgGs5VKdubfgVdQVnr8OHkRxCLUyc22rertBfcGy76tgAjZNJj3_pb2cv7wdSf9OHiGNqfFeBo/s1600/Classic+Thanksgiving.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70InhzyX_fCI8M-yotSMH8bF26YkUr4HGeF6SjZY_RX5oHYf-F6wYxxFACi3YetrbnLgGs5VKdubfgVdQVnr8OHkRxCLUyc22rertBfcGy76tgAjZNJj3_pb2cv7wdSf9OHiGNqfFeBo/s320/Classic+Thanksgiving.jpg" width="251" /></a></div>
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If you would like some really great looking recipe ideas for some vegetarian dishes to serve on Thanksgiving, I highly recommend checking out <a href="http://www.marthastewart.com/274911/meatless-thanksgiving-recipes/@center/276949/everything-thanksgiving#331746" target="_blank">this series at Martha Stewart's site.</a> These dishes look delicious!<br />
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Ok, let's start with the pot pie, since I just made it for the first time this weekend and I'm really excited about it! Now, there is nothing fancy about this pot pie, it is just a classic comfort food to warm your body and soul during this cold weather season. Enjoy!<br />
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<b><u>Chicken (or Turkey) Pot Pie</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWIxWBIKRsW9gc0OWTRSS7CEbLnMwMNyApn1N0LdYqeHnjvPnxrbcwwCN0S45UwyMh83ho1WF8MuPsLAPWk4Auf0QbfvaQmcQA6t854ZoxJ3XMOgi5_ZcVdeONDAejef5g74TjQza9DI/s1600/Pot+Pie+Middle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWIxWBIKRsW9gc0OWTRSS7CEbLnMwMNyApn1N0LdYqeHnjvPnxrbcwwCN0S45UwyMh83ho1WF8MuPsLAPWk4Auf0QbfvaQmcQA6t854ZoxJ3XMOgi5_ZcVdeONDAejef5g74TjQza9DI/s320/Pot+Pie+Middle.JPG" width="320" /></a></div>
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2-3 boneless skinless chicken breasts (or about a pound of leftover turkey)<br />
1 sm bag of frozen mixed vegetables (I used a carrot, corn, green bean, pea mix, but feel free to use whatever your favorite veggie mix is)</div>
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1 rib of celery (chopped)</div>
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5 1/2 Tbls. of butter</div>
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1/2 c of white onion (chopped)</div>
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1/3 c flour</div>
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1/4 tsp. salt</div>
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1/4 tsp. celery salt</div>
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1/4 tsp. ground pepper</div>
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1 3/4 c chicken broth</div>
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2/3 c of milk</div>
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1 box of refrigerated pie crust (or feel free to make your own, as long as it is enough to make 2 crusts)</div>
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Ok, the first thing you gotta do is preheat the oven to 425 degrees. In a medium saucepan, combine the chicken, veggies, and celery, then put in just enough water to cover the ingredients. <span style="color: red;"><b>***If you are using leftover turkey instead of chicken, then leave it out, just cook the veggies until tender*** </b></span>Bring to a boil and let it boil for about 15-20 minutes. Remove from heat, drain off the water, and place the chicken/veggie mixture into a bowl and set to the side.<br />
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In the same pan on the same burner, turn the heat to medium and put in the butter. After the butter is melted, toss in the onions and cook those until they are soft. OMG that smells so good! Ok, so after the onions are done, stir in the flour, salt, celery salt, and pepper. Now, keep stirring (this is important or you will get lumps) and SLOWLY add in the broth and milk. Stir it until it starts to thicken, then turn the heat to low and let it simmer for a couple of minutes until it is the desired consistency, then turn off the burner.<br />
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Alright, at this point, you have a choice to make: you can either make one 9" pie or you can use a couple of aluminum loaf pans and have 2 personal pot pies. I personally like the personal pie thing, because I don't like the idea of "slicing" a piece out of a whole pie and risk all the good stuff falling/oozing out on its way to my plate. Plus, there is something about a small little pocket of warm goodness that is all your own that adds to the "comfort" part of comfort food. But that is just my opinion. <br />
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If you chose to do a whole pie, that's great. You can either by the roll out pie crust and put it in a pie pan, or an even easier route to go would be to got the 2-pack frozen pie shells and let them thaw. Pull them apart, use one for the bottom part of the pie, fill it with chicken mixture first, then pour the onion gravy mixture on top, then pull the other crust out of the pan it came in, and lay it over the filling and seal. Slit holes in the top, place on a baking sheet, and bake for 35 minutes. Let it cool for 10-15 minutes, then enjoy.<br />
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If you chose the bread loafs, it is pretty much the same. Unroll the 2 refrigerated pie crusts. Cut one of the round crusts in half and use a rolling pin to widen the narrowest part of each half, this is so the crust fits pretty nicely in the rectangular bread loaf pans. Get your loaf pans and place one of the halves in the bottom of each pan, stretching and shaping the dough to line the bottom and sides of the pan up to the lip. Put half of the chicken/vegging mixture into each loaf pan, then half of the onion gravy over each pie. Roll out the other pie crust and cut in in half. Lay each half over each of the pies and pinch the crust all around the edges until sealed. Take a steak knife and make a slit in about six or seven places scattered evenly over the pie crust top. Place the two loaves onto a baking sheet (in case of over spill) and bake for 35-40 minutes or until the crust is nicely browned. When it is finished, pull them out (leaving them on the cooking tray) and let them set up for about 10 minutes. It took another ten minutes after I cracked the crust for them to cool down enough for me to be able to eat them, so be careful - they are piping hot!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAZ9W0EUZ020TN3cvlY4pgJUoR81SfgR7c2JmfK8xwyEseLerrsFF1GRWXchJemgvxmQO1icQ_2XXltNHssFQGultIKTJi53haotUItj5oPLtxFma46vx0kqex_nCg6FglU9TbCtM-yw/s1600/Pot+Pie.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAZ9W0EUZ020TN3cvlY4pgJUoR81SfgR7c2JmfK8xwyEseLerrsFF1GRWXchJemgvxmQO1icQ_2XXltNHssFQGultIKTJi53haotUItj5oPLtxFma46vx0kqex_nCg6FglU9TbCtM-yw/s320/Pot+Pie.JPG" width="320" /></a></div>
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Whether you start eating it from one side or you start in the middle, it is so good! And don't forget, this is a fantastic way to get rid of those turkey leftovers this Thanksgiving! Just substitute the chicken for turkey and you got yourself a turkey pot pie.<br />
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Not sure what to do with the rest of the leftovers? I like mixing them all together over a toasted piece of bread, like a super duper open-faced turkey I suppose. Or just slap the leftovers between the top and bottom parts of the brown and serve rolls that everyone was too full to eat, that's good too. Well, another thing you can do is make a sandwich/pie. Now stick with me here. It's like a sandwich, but it is in a to-go pastry pocket. Or as the British call them - pasties. Recipes for pasties vary depending on the filling used, but all in all, a pasty was originally created with whatever food was available and stuffed into a pastry. So, why not leftovers? This one is great for vegetarians and omnivores alike. Yes, it's much like a pot pie - only you can hold it in your hand, and you can also freeze these then reheat them in the oven or microwave. Awesome!</div>
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<u><b>Thanksgiving Pasty</b></u><br />
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Pie crust<br />
Flour for dusting/rolling out dough<br />
Leftovers: (turkey, sweet potatoes, mashed potatoes, stuffing, gravy, cranberry sauce, green bean casserole, etc.)<br />
1 egg (beaten)<br />
Shredded Monterey Jack cheese (optional)<br />
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First off, preheat the oven to 375 degrees, and roll out the pie dough onto a lightly floured surface. Using a bowl or any other round template that is about 5-6 inches in diameter, cut out as many circles as you can (about 3 maybe 4). Set the disks to the side, gather up the left over dough and repeat the process until you cannot make any more. Put some parchment paper onto a baking sheet and go get whatever leftovers that you want to use out of the fridge.<br />
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Now you have some decisions to make. Pick out the ingredients you want and pack about 1/4 cup's worth onto one side of each pastry disk. Be careful not to use too much because you don't want to overfill the pastry. Brush on a little water around the edge of the pastry disk so that it will seal better (don't over moisten) then fold the dough over the filling to make half a circle. Pinch the edges together to seal it. Feel free to roll up the edges together <strike>old school</strike> traditional style. Make the edges fancy if you like. Check out some of <a href="https://www.google.com/search?q=pasty&espv=210&es_sm=122&source=lnms&tbm=isch&sa=X&ei=2guVUvCRKoWLrQGs1IGgCg&ved=0CAcQ_AUoAQ&biw=1385&bih=536" target="_blank">these examples on Google Images</a> of different pasty styles.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgDWTVw1aP1PKpLUdkZK1BMMTyWpYO7mf_VBzHGl-AheqP7Sp7AEPtlTz2FuBik-UdV507t2CynhLQ4GfvG9lBxNhMruRLU5pP0VERTZbZv92mlUKJ3nV6uwr0g98O1feMi9-8OOoyI8/s1600/800px-Cornish_pasty.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgDWTVw1aP1PKpLUdkZK1BMMTyWpYO7mf_VBzHGl-AheqP7Sp7AEPtlTz2FuBik-UdV507t2CynhLQ4GfvG9lBxNhMruRLU5pP0VERTZbZv92mlUKJ3nV6uwr0g98O1feMi9-8OOoyI8/s320/800px-Cornish_pasty.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cornish Pasty pic from Wikipedia</td></tr>
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Put the pasties onto the baking sheet then pierce the top of each one a couple of times with a fork to help it vent so that the pie does not explode. Brush the tops with the egg wash and bake for about 25 minutes or until golden. Pull them out and let stand for about 5 minutes or so. You can also warm up the leftover gravy or pull out some chilled cranberry sauce to serve on the side for dipping if you want to.<br />
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This recipe is full of freedom, so use your creativity to come up with interesting combinations, let the kids go wild and enjoy yourselves.<br />
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Need more ideas for what to do with you Thanksgiving leftovers? There are fantastic ideas all over the net. Like pastas, salads, sandwiches, breads, waffles, hash, enchiladas, and a plethora of soups, amongst many other tasty combinations. So go look some of them up then get creative with what you find.<br />
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I have yet to make up a recipe using leftover cranberries. Mostly because I just haven't gotten a chance to fiddle around with the ingredient, but I would love to try some stuff out this holiday season. In the mean time, I wanted to share with you a recipe submitted to <a href="http://www.countryliving.com/recipefinder/cranberry-turnovers-recipe-clx1111#ixzz2llzj9utR" target="_blank">Country Living by Cheryl Slocum called Cranberry Turnovers</a>. Holy schmoli ravioli these look amazing! I plan on trying this recipe out the morning after Thanksgiving, or sometime that weekend because they look too good not to try!<br />
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<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.countryliving.com/recipefinder/cranberry-turnovers-recipe-clx1111#ixzz2llzj9utR" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLfarQXNv444MjhP7sEFzyx0dBbZrkfOE4APpRl0Xsu9wj1yyMOZUqaiK_wl_HXhc1O3yjh5KjNEza7OLbiObe89ZXWaUGf6gIHmag1j02BBAtjQAT1MjmUmDuEI311dGH-v_6N-MPUQ/s320/cranberry-turnovers-recipe-clx1111-xl.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.countryliving.com/recipefinder/cranberry-turnovers-recipe-clx1111#ixzz2llzj9utR" target="_blank">Photo by Kana Okada</a></td></tr>
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So whether you are doing a traditional Thanksgiving Day meal, or an alternative one, remember, if the dogs eat the turkey, the stuffing falls on the floor, or all the rolls get burned and you think your meal is ruined - you can still have a great holiday by having a good old fashioned Snoopy popcorn Thanksgiving with sides of jelly beans, toast, and pretzel stix.</div>
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Thank you for joining me here. I have much to be thankful for. I wish you and yours a very happy Thanksgiving Day. Be safe and stay warm!</div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com1tag:blogger.com,1999:blog-9163413203458664356.post-85294220932894754412013-10-25T21:27:00.000-05:002014-02-02T18:36:48.291-06:00Cooking While Writing With Abandonment - NaNoMealMo**Photos to be added** <strike>Hopefully in focus</strike><br />
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Well, here we are. Halloween is upon us, which means that October is on its way out, and November is about to whip in and out of our lives in a flash! That is, if you are participating in <a href="http://nanowrimo.org/about" target="_blank">NaNoWriMo</a> (National Novel Writing Month). Thirty days of writing non-stop until you hit 50,000 words. No editing, no rules, no outside world interfering with your inside world (if you're really lucky), and also, no good meals (if you are unlucky). <br />
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NaNoWriMo is officially one week away! One week before the ordinary humdrum days fall away to the endless depths of your imagination. One week before you write with complete abandonment. One week before all established routines are shoved to the side. One week before you start your new diet of coffee, candy, and nachos! That is, if you remember to eat anything at all.<br />
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Now don't get me wrong, you will definitely need coffee and some chocolate to go on this quest and complete your journey, so stock up now. But NaNoWriMo tends to be all consuming and it is a fantastic and rewarding experience! However, in order to make it through, we really do have to remember to eat decently. This time of year it is all too convenient for us to pick up giant bags of left-over candy at 11pm on Halloween because it is on super sale and a convenient snack. A<strike>nd OMG so tasty and irresistible</strike>. But you will burn out on NaNo quickly if you don't take care of yourself - at least a little bit.<br />
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I know, I know, you are thinking, "But when am I going to find time to cook?" and "It is so much easier to get something to go, or have pizza delivered." Believe me, I know the feeling, and yes, sometimes it is easier, and those things are okay to do a few times next month. But trust me, if you do that every day for 30 days, you are going to pay for it, I promise you.<br />
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"Okay, Jen, what can we cook that will be relatively quick and easy, last for several days, plus be better for us than 30 days of Gummy Bears and cheezy bread?"<br />
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Well, I'm glad you asked! Look, I've done NaNoWriMo five times now, and I have decided to come up with some food stuffs that will get us through it without sacrificing our health. (It's also flu season you know? You have to keep your immune system up!) Now, I'm not saying these are super healthy or diet kind of meals, I'm not a heath fanatic, (as you may have guessed by <a href="http://www.amazon.com/Jen-Elsner/e/B0095JUOJO" target="_blank">my cookbooks</a>) but I know what good food is, and I know what keeps me feeling creative, alert, imaginative, and well. I am merely sharing my plan of action for NaNoWriMo. Feel free to come up with your own ideas and creations, but whatever you do, make sure you eat nice, full, and relatively good-for-you meals, okay? Keep in mind that these recipes are intended to last for several days (or several meals). That is why I chose them. The less I have to cook during the month of November, the better.<br />
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Okay, the first thing you need to do is some grocery shopping in advance. This is important, considering you may be overwhelmed the first week, <strike>or be looking for the perfect excuse as to why you can't write this week, "There's hunting and gathering to do," is not a valid excuse</strike>. I'm buying a large beef roast and cutting it in half. The first half will be used to make a roast beef meal with lots of veggies, and the other half can be frozen and used the 2nd or 3rd week for crock-pot beef n' noodles (see below).</div>
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*I purposely did not add exact measurements of the seasonings for these recipes, because most of it is to taste. I have never measured these seasonings, I just sprinkle them on until they look and taste right. Just do the same and you will be fine. Remember, if you aren't sure, it is better to under season and add more as you taste and go, than to dump a bunch in right off the bat. Hehe, I said bat. It's almost Halloween. Here, have a cat-bat.<br />
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<u><b>Roast Beef with Veggies</b></u><br />
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1 Rump Roast, Chuck Roast, or any kind of beef cut you want to use (remember to buy large and cut it in half)<br />
1- 32 oz. box of low-sodium beef broth<br />
2 beef bullion cubes<br />
2 ribs of celery (chopped)<br />
1 small yellow onion (thinly sliced)<br />
2 garlic cloves (peeled and crushed)<br />
1 yam/sweet potato (peeled and cubed)<br />
4 medium russet potatoes (peeled and cubed)<br />
2 large carrots (sliced - don't peel) - you can also substitute for a couple of handfuls of baby carrots<br />
Yellow summer squash (sliced into discs- don't peel)<br />
Seasoned Salt<br />
Cracked Pepper<br />
Dried Parsley<br />
Celery Salt<br />
2 or 3 Tbls. of cornstarch (optional)<br />
Water<br />
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Preheat the oven to 350 degrees. Place the roast in the center of a large roasting pan. Place the bullion cubes, one on each end of the roast. Next, put in the yam, carrots, celery, garlic and onion. Pour in the beef broth. Season the roast with the seasoned salt, pepper, parsley, and celery salt to taste. You can always add more before the next stage begins, so don't worry about under seasoning here too much, it's fine. Put on the lid and bake for 4 hours - flipping the roast once every hour.<br />
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I know, you're thinking, "Four hours?? I thought you were supposed to be saving me time?" I am, trust me. Make this once and it will last you for days. You can make this meal the day before, or wait until Saturday morning, and start it then. While it's cooking, go write something, then come back for stage 2.<br />
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<u>Ok, stage 2</u>. Just before the time is up, go ahead and prepare the potatoes and squash. After the 4 hours are up, pull the pan out and remove the lid. Smells good, doesn't it? Ok, just add in the potatoes and squash. Give the broth a little taste. This is where you will add more seasoning if it needs it. I also sometimes add some water here if the broth cooks down too much, but it depends on my mood, so go with whatever you feel. Just make sure there's enough liquid to cover the new additions of veggies. Put the cover back on and bake for another hour. Want some rolls with that? Cool, bake some after you pull the roast out, but you can also save yourself some time and get a fresh loaf from the grocery. Most larger grocery stores (with a bakery) bake hot, fresh loaves of French bread each day, so pick up one of those if you can.<br />
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After the last hour is up, pull out the pan. Now, you certainly don't have to do this next part. Your meal is ready to eat now, but I really like this. Lift the roast out and put it on a plate. Then get a large bowl and a slotted spoon and scoop out all the veggies into the bowl. Turn the stove burner on high and sit the roaster pan directly on the burner. Let the broth that is left boil. Get a cup and put a couple of tablespoons of corn starch in it, and add some cold water. Stir the corn starch and water together until blended (no lumps). When the broth is boiling, stir in the cornstarch mixture. The broth should thicken up into a nice broth gravy. Add more corn starch and water if you want it thicker.<br />
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I put a ladle of veggies on my plate, shred some roast beef on it, then top it off with some of the gravy. But feel free to load your plate how you want. Now, this is a dish that really doesn't require much supervision, so you can really just throw it all together and go write. Don't forget to set a timer each hour though so you don't forget to flip it. This meal will feed a family of 4 a couple of times, maybe, but if it's just you or one other person, it can last for about 3, 4 or even 5 suppers and lunches. It reheats well in the microwave and you are getting your veggies and protein. No more cooking or worrying about what you are going to eat for a few days, so you can concentrate on writing.<br />
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I don't know about you, but after I eat beef for that many days in a row, I want something completely different, like chicken or fish. This also might be the time you decide to order that pizza and maybe eat some PB&J sandwiches for a couple of days. And don't forget about these guys -<br />
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Seriously, if you want something to snack on, try reaching for some of these treats instead of what you got for trick-or-treat. An apple with peanut butter is very tasty, filling and can pep up your brain function.<br />
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Up next, one of my fav staples - Chicken Quesadillas. I've posted recipes for this before, but it has undergone several transformations since the first time, and I've made it simpler to flip because instead of sandwiching everything between 2 tortillas and trying to flip it, I just stuff it all into one tortilla and fold it ;) <br />
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<b><u>Chicken Quesadillas</u></b><br />
<b><u><br /></u></b>
3-4 skinless, boneless chicken breasts (cut into chunks)<br />
Olive oil<br />
1 can of Rotel or Red Gold tomatoes and green chilies<br />
1/2 of a red bell pepper (chopped)<br />
1/2 of a green bell pepper (chopped)<br />
Fejita seasoning<br />
Juice of 1 lime<br />
Taco seasoning<br />
Paprika<br />
Black pepper<br />
Fresh Cilantro<br />
Flour tortillas<br />
Olive oil cooking spray<br />
Colby jack cheese (shredded)<br />
Pepper jack cheese (shredded or thinly sliced for quick melting)<br />
Cheddar (or cheddar jack) cheese (shredded)<br />
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Heat about a Tbls. or two of olive oil in a medium skillet over medium heat. Add in the chicken, then lime juice, black pepper, paprika, a dusting of taco seasoning, and then sprinkle with a generous amount of fejita seasoning. Flip chicken a couple of times and cook until golden on the outside and no longer pink in the middle. Remove the chicken and set to the side.</div>
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In the same skillet, add a little more oil and saute the bell peppers until tender. Add in the tomatoes and green chilies, cilantro, and a little taco seasoning (adjust this depending on how much heat you want). If you have any lime juice left, feel free to add it in here. If you don't, no biggie. Stir until ingredients are well blended. Add the chicken back into the pan. Mix everything together and cook until heated through. Remove from heat and set aside.<br />
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Get out a separate skillet, (the larger, the better) and set it on the burner you were just using - same temp. Let the skillet warm up for a bit, then give the bottom of the skillet a nice dose of olive oil cooking spray. Coat one side of a flour tortilla with the cooking spray, and lay (oiled side down) in the pan. On half of the tortilla, layer the following: pepper jack, cheddar (or cheddar jack), chicken/pepper filling, Colby jack. Using a metal or wooden spatula, flip the empty side of the tortilla onto the filling side to make a half circle shaped quesadilla. Check the bottom of the quesadilla when the cheese starts to melt. When the tortilla is golden in color, simply flip the quesadilla over and cook the other side. When the tortilla is a bit crispy and cheeses are all melted, remove the quesadilla from the skillet onto a plate. Cut into halves (or fourths depending on the size of tortilla you used).<br />
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Now I can usually fit 2 quesadillas in the large skillet at a time, but put however many in at a time that you are comfortable with (or that will fit). This amount of ingredients will make several quesadillas. What I do, is make about 3 or 4 then save whatever filling is left over to make more at a later time, or to make some fantastic nachos! (Yes, I said nachos. They aren't all bad, all the time.) The filling can be refrigerated for about 4-5 days. If you don't plan on using it by then, freeze it for later. The quesadillas can be refrigerated, and reheated in the microwave, but they start getting a little too soggy for me after about 2 or 3 days, so figure out how many you can eat within that time period before you start cooking. Hmm, I probably should have mentioned that before the recipe :/<br />
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**You can slice up the other halves of the red and green peppers and save those to snack on.<br />
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<b><u>Butternut Squash with Cheese Ravioli</u></b><br />
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This recipe was born from one of my Better Homes And Gardens cookbooks, with a few slight modifications. It is a fantastic soup for the Autumn season. <br />
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2 lbs. of butternut squash<br />
3 cups of vegetable broth<br />
1/4 tsp. of red pepper flakes (or 1/8 tsp. of ground red pepper)<br />
1 Tbls. of butter<br />
Dash of celery salt<br />
9 oz. pkg. of 3-cheese ravioli<br />
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Peel the squash and half it lengthwise. Remove and discard the seeds and pulp. Cut the squash into 3/4" pieces. In a large saucepan, combine half a cup of water, squash, veggie broth, celery salt, and red pepper. Cover and cook over medium heat for about 20 minutes, or until the squash is tender.<br />
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Follow the boiling instructions on the ravioli.<br />
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Transfer 1/4 of the squash mixture to a blender. Cover and blend/process until smooth. Repeat with the remaining chunked portions, one at a time until all the mixture is blended and smooth. Return mixture to the pan and bring just to boiling. Reduce heat. Simmer uncovered for 5 minutes. Add the butter and stir until melted. When ravioli is cooked and drained, put some into a bowl then ladle the butternut squash soup over the top. You can sprinkle a bit of red pepper flakes on top for extra kick, if you'd like. <br />
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This is warm, tasty, and very filling. Simply refrigerate the leftovers and reheat in the microwave when hungry.<br />
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<b><u>EZ Crock-pot BBQ Pork Ribs with Cornbread & Green beans</u></b><br />
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This recipe is so simple, you are going to love it! I like to use boneless pork ribs, but if you want to leave the bone in, that's super tasty too.<br />
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Pork Ribs (However much will fit nicely in your crock-pot --Don't overstuff it though, you want them to cook evenly)<br />
18 oz. bottle of the BBQ sauce of your choice (or bigger if you have a lot of ribs)<br />
Cornbread mix<br />
Green beans<br />
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<tr><td class="tr-caption" style="text-align: center;">Boneless Ribs shown - <br />
Plus my <strike>craptastic</strike> awesome plates!</td></tr>
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Okay, seriously, this is easy peasy. Open the ribs package and place them in a crock-pot. Pour about 1/2 of the bottle of BBQ sauce over them. Cover and cook on low for 8-10 hours (or high for 4-5 hrs.). Stir occasionally (once or twice).<br />
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During the last 15-20 minutes or so of the ribs being done, add the rest of the BBQ sauce. Bake the cornbread according to package instructions. I like frozen green beans because they have a very fresh flavor and a nice crisp texture after they are cooked/steamed, but if you prefer canned, that'll work too (or any veggie you would like). Cook the green beans while the cornbread is baking. When everything is done, turn off the crock-pot, and load up your plate!<br />
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This next recipe is the only one that will most likely not yield left-overs. If it's just for one person then you can probably get at least 2 meals out of it though. I thought it was a good fit for this post because it is cheap and quick. This entire meal can be prepped and cooked in about 20-25 minutes. Make sure you prep the potatoes and start them to boiling first, so that your fish and sides will be done at the same time.<br />
<b><u><br /></u></b>
<b><u>Herb Crusted Flounder with Cheese Potatoes</u></b><br />
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<u>The fish dish</u><br />
<u><br /></u>
Flounder fillets<br />
Juice of 1 lemon (optional)<br />
Cracked pepper<br />
Fresh dill (chopped)<br />
Fresh basil (chopped)<br />
Dried parsley<br />
Dried thyme<br />
Paprika<br />
Seasoned salt<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsRkGBpUK89tlvBS-hxBMY_Hkd1l_G1XNOnrzqf5IWE_OLEtTy1SxJw13kug0GA4G8Yq4wkvP9xk5oi68HdeZx27lkk93SJFTXs4SkrrRV9pbawUm_4tJc8p6JGeCeK-YogA0JS_6H9M/s1600/fish.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsRkGBpUK89tlvBS-hxBMY_Hkd1l_G1XNOnrzqf5IWE_OLEtTy1SxJw13kug0GA4G8Yq4wkvP9xk5oi68HdeZx27lkk93SJFTXs4SkrrRV9pbawUm_4tJc8p6JGeCeK-YogA0JS_6H9M/s1600/fish.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I really need new plates :/</td></tr>
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Preheat the oven to 375 degrees. Coat the bottom of a baking dish with olive oil cooking spray. Lay the fish fillets in a single layer in the baking dish. Dowse the fillets in the lemon juice. Sprinkle on the rest of the ingredients. Bake for 16 minutes or until the fish flakes easily with a fork.<br />
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*<i>For variation, consider coating the fish first in melted butter, then putting a coating of panko crumbs mixed with parmesan cheese on top. Layer on the rest of the ingredients and bake the same way, for the same time, or until the panko crumbs are golden. This gives the fish a more crunchy texture.(Shown in pic)</i><br />
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<u>The potatoes</u><br />
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4 medium russet potatoes (peeled and cut into large cubes)<br />
Celery salt<br />
2 Tbls. of butter<br />
Seasoned salt<br />
Cracked pepper<br />
Onion powder<br />
Dried parsley<br />
2 slices of American cheese<br />
A few thin slices of pepper jack cheese<br />
Shredded Colby jack<br />
A couple of TBLS. of milk<br />
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Boil the potatoes in water seasoned with celery salt until done. Turn down the burner to low - to medium low heat. Drain the potatoes and add butter to the pan. Return the potatoes to the pan and add the rest of the ingredients. Cover and allow to the cheeses to melt. Stir gently as to not mash them too much, but make sure it all gets mixed together well.<br />
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Don't forget your choice of veggie - this is VERY important and the most forgotten.<br />
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<b><u>Crock-pot Beef n' Noodles</u></b><br />
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Okay, remember the roast, cut in half, that we started with? This is what you do with the other half that you were saving.<br />
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The other half of the raw roast meat from before (cut into 1" chunks)<br />
1/4 cup of quick-cooking tapioca<br />
16 oz. pkg. of wide egg noodles<br />
1-2 cups of frozen green beans (depending on how much room you have in your crock-pot)<br />
32 oz. box of beef broth<br />
2 garlic cloves (minced)<br />
2 beef bullion cubes<br />
Seasoned salt<br />
Cracked pepper<br />
Onion powder<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkxtWBWpfRBfv2pXOhlHJ7vOJGfkQ79u02bPk9vdarLT5aqKYNBjufoYBk07h1toaMM-rSV5GC41N0kcIXeDj6QRA2QXV_rDJEHWCimbnkbACQdKR3tk_Uu9QXkpKQFdwb5MvGDdnzhU/s1600/IMG_4320.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkxtWBWpfRBfv2pXOhlHJ7vOJGfkQ79u02bPk9vdarLT5aqKYNBjufoYBk07h1toaMM-rSV5GC41N0kcIXeDj6QRA2QXV_rDJEHWCimbnkbACQdKR3tk_Uu9QXkpKQFdwb5MvGDdnzhU/s320/IMG_4320.JPG" height="240" width="320" /></a>Put all the ingredients, except the noodles and green beans, into the crock-pot. Cover and cook for 8 hours on low (or 4 hours on high). Add in the noodles and green beans the last 30-45 minutes. After you add the noodles and green beans, make some mashed potatoes to ladle it over. Yum!<br />
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<---(Hey LooK! A picture!)<br />
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Okay, that should give you some options to feed your body and mind while you are creating new characters and amazing worlds! I am going to post pictures on here - retroactively. Also, I plan on adding <b>snack ideas</b> and <b>casseroles </b>for the next post, so keep checking back!<br />
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<span style="font-weight: bold; text-decoration: underline;"><i><span style="font-size: large;">Good Luck!</span></i></span></div>
<b><u><br /></u></b>Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com4tag:blogger.com,1999:blog-9163413203458664356.post-80277122396223175262013-10-01T10:09:00.000-05:002013-10-02T16:22:23.107-05:00Prepping for NaNoWriMo and A Review of Grammarly** I use Grammerly for <a href="http://www.grammarly.com/" target="_blank">proofreading</a> because it's better to be a woman eating chicken, than a woman-eating chicken.** <--- Fact.<br />
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<i>I know that this is a food blog, but I will be talking quite a bit about <a href="http://nanowrimo.org/" target="_blank">NaNoWriMo </a>for the next few posts because NaNoWriMo is the reason I even have a food blog in the first place. It is how I came to know and fall in love with writing. Thanks to NaNoWriMo I decided to get a degree in Professional Writing and was fortunate enough to get <a href="http://www.amazon.com/Jen-Elsner/e/B0095JUOJO" target="_blank">2 cookbooks</a> published. So yeah, NaNoWriMo is gonna get some face time here for a bit. Don't worry, there are some awesome recipe ideas and other too-busy-to-cook tips to come ;)</i><br />
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To all writers/would-be writers:<br />
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Today is the first of a very important month. Yes, Halloween, but October is also known by Wrimos as "Prep Month." <b>Prep for what?</b> For the craziest 30 days of the year, also known as <a href="http://nanowrimo.org/en/about" target="_blank">NaNoWriMo</a>. To find out all the ins and outs of Pre-Nano Prep, <a href="http://nanowrimo.org/pre-nano-prep" target="_blank">go to this link</a>, you will thank me.<br />
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<a href="http://nanowrimo.org/about/hownanoworks/" target="_blank">NaNoWriMo</a> is a collective novel-writing challenge where participants write 50,000 words of fiction in 30 days. <b>Which 30 days?</b> All the ones in November. <b>Why November? </b> Because NaNoWriMo stands for National Novel Writing Month, which happens to be November. It's scary, exhausting, crazy, gratifying, exhilarating, and it's challenging. <br />
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<a href="http://nanowrimo.org/en" target="_blank">NaNoWriMo</a> is about quantity over quality. Don't worry about grammar, punctuation, spelling, etc., you can fix it all later using <a href="http://www.grammarly.com/" target="_blank">Grammerly</a>. In order to reach your word goal, you need to do what the pros do - <i><b>write every day</b></i>. I cannot stress this enough. You need to write at least 1,666 words per day to get to 50,000 of them in 30 days. If you miss a day though, don't panic, you'll just have to write twice as much the next day. <br />
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I'm going to say this again: <b>Do <u>Not</u> Edit As You Go!</b> If you edit, you will NOT make it, period. Maybe if you are a seasoned professional writer and/or have decades of writing experience, but for anyone else, forget about it. This is especially hard to do for those of us who are perfectionists and/or O.C.D., but you have to get the concept of perfection out of your head before you start. <b>Why?</b> Because it will be crap, accept that now and it will be easier when you are writing.<br />
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<u>Veteran Wrimo Tip</u>: Whatever you write for NaNoWriMo will most certainly be the worst thing you've ever written (unless you participated in previous years of NaNoWriMo, then maybe this year's will be <i>slightly</i> better). Accept it and move on or your sanity will be in serious jeopardy. Don't worry, the month of December is NaNoEdMo (National Novel Editing Month) and that is when you will take important steps to make your crap into something less crappy.<b> How?</b> With lots of revision, several drafts, tenacity, and with the help of writing tools like <a href="http://www.grammarly.com/" target="_blank">Grammerly</a>. You can give it a try <a href="http://ed.grammarly.com/editor/view" target="_blank">here</a>.<br />
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Now, I was offered a 2-week free trial from Grammerly and I was really excited to give it a go. I had heard about the program, but I didn't really know how it worked, if it would be too complicated, or if I would even like it. After using it, I have to admit that it was the most helpful automated proofreading program I had ever used. It's simple, intuitive, and easy to navigate. You can copy-paste an entire document into the Grammery editor, or simply upload it, your choice. It combs the document faster than anything I've ever used, (less than a minute) and found every issue accurately, then broke each issue down to tell me why it was flagged for review.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2amK7XVuxG_kZS5M443vKkNwDyIx8C7AAX2YGbd0Hc_5WCAYkw5fly9JPmYMJxXnS1Wc9BBWLIdAyj-rvF2y3cdgoCx8DzQvxlSplHDOS8QHTePBbZfdiyVkWRobT34QQKFfEwdQ5SvU/s1600/Grammerly+Screen+shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2amK7XVuxG_kZS5M443vKkNwDyIx8C7AAX2YGbd0Hc_5WCAYkw5fly9JPmYMJxXnS1Wc9BBWLIdAyj-rvF2y3cdgoCx8DzQvxlSplHDOS8QHTePBbZfdiyVkWRobT34QQKFfEwdQ5SvU/s400/Grammerly+Screen+shot.jpg" width="400" /></a></div>
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Here is why I found it so very useful:<br />
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1) Not only does it tell you what the problem is (i.e., which grammar rule was broken), but it also explains the sometimes confusing rules of English grammar in simple ways - with examples. Depending on the issue, the Grammerly editor may provide several incorrect examples so that you can step back from your mistake and look at it in a different way, so that you can better understand how your word, phrase, punctuation, etc., was misused. <br />
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2) You can choose to see the long or short explanation of a flagged issue.<br />
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3) The editor usually suggests a correction. Not just a general correction, but one specific to your document, using your exact words and context from your document. You can choose to change it to the suggested correction, or to ignore it (if you did it on purpose) and go on to the next issue.<br />
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4) It lets you know what exceptions to the grammar rules are that you may be breaking, and how they may be exceptions. If you are still confused as to why an issue was flagged, you can click on "Ask The Community" at the bottom of each explanation box. This takes you to an email-formatted text platform where you can fill out the subject line, then ask your question in the "Add Details" box. You can choose to also automatically include the issue in question. When you click "Post Question" it goes to a community-driven public forum called "Grammerly Answers."<br />
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5) It can be used to check the document for <b>plagiarism</b>.<br />
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6) There is a "Synonyms" button for suggested replacement words.<br />
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7) After you have edited your document in the Grammerly editor, you can just click "Copy" or "Download" to get the corrected version back to your computer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDfacBfB2itB1j7KibP24BlHiBLFiIVu8cS00zUsoQ4Ka9h1KCoJZBJ6bJiNqux8jD_YwPcWpzQ1WxbMAOw913E1Xljq74OlDq8oOo3SsXlFw0GIPgiSEEhDnxdCUuUUsYzDx9k4PWNY/s1600/Grammerly+report+ex.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDfacBfB2itB1j7KibP24BlHiBLFiIVu8cS00zUsoQ4Ka9h1KCoJZBJ6bJiNqux8jD_YwPcWpzQ1WxbMAOw913E1Xljq74OlDq8oOo3SsXlFw0GIPgiSEEhDnxdCUuUUsYzDx9k4PWNY/s400/Grammerly+report+ex.jpg" width="400" /></a></div>
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Ok, and these are the parts that I thought were really cool!<br />
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<li>Right on the editor page, it shows how many issues were found and gives you a score based on issues versus how many words are in the document.</li>
<li>There is also a summary list which separates found issues into categories and tells you how many of these issues can be found in each category, then breaks them down for you in detail. You have the option of saving or printing this report. It will be saved in PDF format which can be opened with the free downloadable PDF reader - <a href="http://get2.adobe.com/reader/otherversions/" target="_blank">Adobe Acrobat Reader</a>. This report provides the summary as well as the document with all issues highlighted so that you can easily find them and make any necessary corrections when offline.</li>
<li>The "Dashboard" is very helpful for understanding where you need improvement with your grammar by pinpointing what kinds of issues you are having the most, and even links to articles that may help you understand how you can avoid breaking the specific rules of grammar that you are having the most issues with. </li>
<li>The Dashboard page helps you track your progress by taking your average Grammerly scores from all of the documents that you have uploaded into the editor. The more documents you upload to the Grammerly editor, the more accurate the data. This data can be viewed and compared by week, month, or year. It compares your scores from the current document with previous ones so that you can see how your writing has improved or declined. I find this aspect of Grammerly extremely helpful because I can see whether I'm still making the same grammatical mistakes, correcting them, or whether I've developed some new bad habits.</li>
<li>This service can be used for any genre of writing - for fiction and non-fiction authors, students, teachers, bloggers, professionals, technical writers, job applicants, etc. </li>
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Alright, so now I know you are asking, "<b>How much is this awesome service gonna cost me?</b>" Here's a breakdown:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UxF0aCLxuY9FvRpdWJbwtD8IzTsHRTRSKX9H1mo8BOksJyFKRU-xdFmyUdiF8-95s-BYe4S6NFKnMAEzpGRfzvQoLxrFM9ZlwTL7MqeDSFxxaYzQmbOzKzGlSSKBYmp45BE_JlOCqWY/s1600/Grammerly+Pricing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UxF0aCLxuY9FvRpdWJbwtD8IzTsHRTRSKX9H1mo8BOksJyFKRU-xdFmyUdiF8-95s-BYe4S6NFKnMAEzpGRfzvQoLxrFM9ZlwTL7MqeDSFxxaYzQmbOzKzGlSSKBYmp45BE_JlOCqWY/s400/Grammerly+Pricing.jpg" width="400" /></a></div>
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If you are having trouble reading the details, go <a href="http://www.grammarly.com/pricing" target="_blank">here</a>. Although Grammerly can be used for all sorts of documents by all kinds of people from different walks of life, if you are a writer, or are planning to become one after your epic triumph over NaNoWriMo, you should just go ahead and get the yearly subscription for $139.95, which breaks down to only $11.66 per month. Come on, you know you spend more than that each week at an unnamed coffee house. Multiply that by 52 weeks, which would equal something like $600 bucks a year! So, do yourself a favor - make your coffee at home, (I'll show you how next post) and pay for a subscription to Grammerly. See, I'm saving you money, and helping your career. You're welcome.</div>
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Grammerly can also help with your emails and social media. And this part is <u><b>FREE</b></u>, so <a href="http://www.grammarly.com/download/chrome" target="_blank">go get it</a>!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvGiPgxZ5Mjr7SrsIK13rscy6eZxigtQsu6roZPnFzyQBdwS0HKfuCYMqDuOL5ndV80VPde3ftxvynd0j_p4IBPRx-mBFXGMiELDRgAb99jj0o_vYSCxGHWhDjkBABXeuTtM_8lk9wJs/s1600/Untitled1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvGiPgxZ5Mjr7SrsIK13rscy6eZxigtQsu6roZPnFzyQBdwS0HKfuCYMqDuOL5ndV80VPde3ftxvynd0j_p4IBPRx-mBFXGMiELDRgAb99jj0o_vYSCxGHWhDjkBABXeuTtM_8lk9wJs/s400/Untitled1.png" width="330" /></a></div>
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Still want more reasons to try Grammerly? Go <a href="http://www.grammarly.com/#ten-reasons" target="_blank">here</a> for more info.</div>
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Ok guys and gals, that should take care of NaNoWriMo and NaNoEdMo introductions as well as my two cents about some great editing assistance. Join me next time for more Pre-NaNo Prep suggestions and how to stock up on food stuffs/meal planning for the upcoming challenge of "writing with abandon!"</div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0tag:blogger.com,1999:blog-9163413203458664356.post-50000686190580702182013-09-11T14:22:00.001-05:002013-09-25T12:39:26.957-05:00Red Gold Product Review & GiveawayHey guys! Guess what? It's football season! That means cooler weather (well, not yet), team pride, and tailgating parties/cookouts! We all have our favorite representative colors and no matter the rivalries, we also share a love of Gameday treats.<br />
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Now, I have a confession to make. Before last month, I didn't know there were nacho-making alternatives out there, so I have just been advocating <a href="http://www.ro-tel.com/" target="_blank">Rotel brand</a> Tomatoes and Green Chilies for any and all Tex-Mex type recipes. I know, sounds crazy right? However, <a href="http://www.redgold.com/red-gold-brand/home" target="_blank">Red Gold</a> asked if they could send me a variety pack of their <a href="http://www.redgold.com/red-gold-brand/products" target="_blank">products</a> to try out, and I said that I would try them and review them in an honest post. <br />
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<u>*Disclosure</u>: Now mind you, although Red Gold provided me with some of their products for free, my opinions here about those products are my own. I was <b>not</b> asked to write a favorable review. I always give honest and straight-forward opinions about all products, services, and restaurants on <i><a href="http://omghaveyoutastedthis.blogspot.com/" target="_blank">OMG, Have You Tasted This?</a></i> and will not sacrifice the integrity of this blog for any reason - ever.<br />
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That being said, I have now tried several of Red Gold's products and I want to share my opinion with you about them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNRwgpm7zHtaZ1oRQiM49HnFxl5uHUChdsuMWDnECAQhexGcRYCCo6zn0UBcJLYs_mWEdhjoy0M9oP3UeWfHm9fey7MS1XJbGi50qIwUQE7XCXVVAnhA4NEhryaMrFeQG4LYhZDsvEBU/s1600/RedGold_Logo-350x148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNRwgpm7zHtaZ1oRQiM49HnFxl5uHUChdsuMWDnECAQhexGcRYCCo6zn0UBcJLYs_mWEdhjoy0M9oP3UeWfHm9fey7MS1XJbGi50qIwUQE7XCXVVAnhA4NEhryaMrFeQG4LYhZDsvEBU/s320/RedGold_Logo-350x148.jpg" width="320" /></a></div>
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First off, I like to make <a href="http://omghaveyoutastedthis.blogspot.com/2013/03/sunday-lupper-adventures-take-2.html" target="_blank">chicken quesadillas</a> a few times a month (this recipe has been revised again, I'll update it soon). They have become a staple in my house. I have always just grabbed and used Rotel for this recipe, but the last time I made them, I used Red Gold's "Queso Ready" <a href="http://www.redgold.com/red-gold-brand/products/product-details?brand_id=1&product_id=1117" target="_blank">Diced Tomatoes and Green Chilies</a> instead, and there was definitely a difference in quality. When I open a can of Rotel, I usually pick out about 10-20% of the under-ripe tomatoes before adding them to my dish. Still, the tomatoes I use that are left are rather pale, but I use them anyway, because I didn't realize there were options. When I opened the Red Gold can, I immediately noticed the vibrancy in the color of the produce, and I didn't find but maybe one or two not-quite-ripe tomato cubes, as opposed to the large quantity in Rotel. This already told me that the attention to quality detail was better from the Red Gold company, and that is a huge deal for me. The Red Gold brand also contained much less sodium (380 mg vs. Rotel's 520 mg), more calcium and iron (4% vs. Rotel's 2%), and more Vitamin A (15% vs. Rotel's 8%) per serving. The flavor of the Red Gold Diced Tomatoes and Green Chilies was good, and the heat from the chilies was nicely balanced. Based on my experience, I will be buying the Red Gold product over Rotel from now on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQnrJWVg_AQGUrLokWIrDNbaTj8YZGg9oOGlyMMG7aph-iIRGooj7NIeyQ8Hcd8m9D4PW6phJIjEdqNKNGXQdIvSCioINzv27Uxg2aAk2X9aBy9ud8nHrnMslViVlM_bOHV7wGS2rFtY/s1600/diced-tomatoes-green-chilies-.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQnrJWVg_AQGUrLokWIrDNbaTj8YZGg9oOGlyMMG7aph-iIRGooj7NIeyQ8Hcd8m9D4PW6phJIjEdqNKNGXQdIvSCioINzv27Uxg2aAk2X9aBy9ud8nHrnMslViVlM_bOHV7wGS2rFtY/s200/diced-tomatoes-green-chilies-.gif" width="159" /></a></div>
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Another product that I tried from Red Gold was the <a href="http://www.redgold.com/red-gold-brand/products/product-details?brand_id=1&product_id=1017" target="_blank">Petite Diced Tomatoes with Lime Juice & Cilantro</a>. Remember the <a href="http://omghaveyoutastedthis.blogspot.com/2013/08/fish-tacos-rubber-chickens.html" target="_blank">blog post I did about the fish tacos</a>? Well I decided to try them at home. I had never blackened fish, (or anything else for that matter) and I wasn't sure what to do to make a spicy/sweet pineapple salsa. But hey, I'm all about winging it, so I read up on how to "blacken" fish and went to the store and bought a can of diced pineapple, still unsure of what I was going to do with it exactly. I dipped the tilapia in melted butter because <strike>I am all about eating healthy</strike> that's what I thought sounded good in some of the recipes I found. I dipped it in the creole seasoning, and fried it for about 3-4 minutes on each side. Yay! The fish looked right, now what about the salsa? I looked in the cabinet and saw the Red Gold tomatoes and thought that the lime juice and cilantro might go well with the fish seasonings. So I opened the can of pineapple and dumped it in a bowl with the drained Petite Diced Tomatoes with Lime Juice & Cilantro and mixed it all up. It tasted great! The citrus lime flavor mixed well with the pineapple, and the tomatoes and cilantro blended out the different tones and made a great tasting pineapple salsa for my fish tacos. I got out the flour tortillas, placed the fish on them, followed by cabbage, the pineapple salsa, shredded Monterrey jack cheese, and topped it all with sliced fresh avocado. D-e-l-i-c-i-o-u-s! This would also be good in the chicken quesadilla recipe, just FYI.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZS9WrJRhAd7fhKiX_-UMPH3UmNeMAIkhHufXW-MRiv5QVei4o927Xcjw1yP2EIYpAHB_2ey6qGYKhpu2aZSxPeSYqfeqkXEc_hQGJoNjU5BoTDRdAdP4lBz0Ilieo4RSjnI8IEgsmg0/s1600/petite-diced-tomatoes-w-lime-juice-cilantro.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZS9WrJRhAd7fhKiX_-UMPH3UmNeMAIkhHufXW-MRiv5QVei4o927Xcjw1yP2EIYpAHB_2ey6qGYKhpu2aZSxPeSYqfeqkXEc_hQGJoNjU5BoTDRdAdP4lBz0Ilieo4RSjnI8IEgsmg0/s200/petite-diced-tomatoes-w-lime-juice-cilantro.gif" width="125" /></a></div>
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Ok, one more product that stood out to me from the Red Gold family, was Mama Selita's Jalapeno Ketchup. Yes, you read that right. Jalapeno ketchup! I was like, holy cow, why haven't I ever thought of this? Genius! Ok, so the first thing I thought that it would go well on was meatloaf. I haven't tried it on meatloaf yet, but I surely will the next time I make it. What I DID have it on though, was cheeseburgers. YUM! Seriously, this is the best thing to happen to ketchup...well, almost. I had one problem with it - it is made with high fructose corn syrup, which is a bit of a letdown for me. I never buy ketchup made with HFCS, or anything else if I can help it. But, if you don't have an issue with HFCS, then by all means, try this because it does taste wonderful! I liked it because it was different. In my opinion, Mama Selita's Jalapeno Ketchup is very well balanced between tangy, sweet, and spicy and I really loved dipping my homemade fries in it as well. So if you want to add kick to your eggs, beef, chicken (oh, I tried this on some fried chicken fingers too, and it was better than the bbq sauce that came with them), potatoes, or whatever else you can think of, get some of this ketchup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuRLRMLtFQZFIHXYsHMbwtrUj6sh8o353-TfS9GsbcXxiaz_9VOxlmhQtXUmWsxr0qF7HfqWZX_jGX7sRplul0pUS_uGi1Hr5y0U3xb0q5emhyphenhyphenhrSPVnVJOuYj_CXUC8GNGvRtBnr3kc/s1600/mama-selita's-jalapeno-ketchup.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuRLRMLtFQZFIHXYsHMbwtrUj6sh8o353-TfS9GsbcXxiaz_9VOxlmhQtXUmWsxr0qF7HfqWZX_jGX7sRplul0pUS_uGi1Hr5y0U3xb0q5emhyphenhyphenhrSPVnVJOuYj_CXUC8GNGvRtBnr3kc/s200/mama-selita's-jalapeno-ketchup.gif" width="70" /></a></div>
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Like I said before, I wanted to give an honest review about some of the products that were given to me by Red Gold. And I can honestly say, that they have definitely made me into a buyer of their products, at least some of them, over other brands. Their website has a really interesting family history flip book that I recommend checking out. You can find it <a href="http://www.redgold.com/red-gold-company/past-present-future" target="_blank">here</a>, along with other information about Red Gold. </div>
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Now through October, Red Gold is hosting the <a href="https://www.facebook.com/RedGold" target="_blank">Red Gold Run To Crush Hunger Competitive 5k & Family Walk</a>. Click on the link to find out <a href="http://www.redgold5krun.com/" target="_blank">how you can help/participate</a>. Following the run, there will be a chili cook-off as well, with a cash prize for the winner! </div>
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Want to try grilling with these products? Here are a couple of recipes provided by Red Gold. Give them a go - enjoy!</div>
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<div style="background-color: white; color: #333333; font-family: 'Lucida Grande', Verdana, Arial, Helvetica, sans-serif; font-size: 11px;">
<b><u>Spicy Tomato Burger</u></b></div>
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1 lb ground beef</div>
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1 14.5 oz can of Red Gold Tomato w/Green Chilies</div>
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Salt and Pepper</div>
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Option: Pepper Jack Cheese</div>
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Combine beef & tomatoes (drained). Form into patties. Season. Add cheese to center of each patty for an added kick. Grill.</div>
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As desired, serve on toasted bun. use JalapeƱo Ketchup or Chipotle Mayo. Layer spicy peppers.</div>
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<b><u>Caribbean Chicken Burger</u></b></div>
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1 lb. ground chicken</div>
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1 14.5 oz can of Red Gold Lime Juice & Cilantro</div>
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Salt & Pepper</div>
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Combine ground chicken and Red Gold tomatoes (drained). Form into patties. Season. Grill</div>
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As desired, served on Toasted bun or lettuce. Layer guacamole or avocado or roasted pineapple slice. Top with a mango chutney or fruit salsa.</div>
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Those of you who follow me on <a href="http://www.facebook.com/authorJenElsner" target="_blank">FaceBook </a>and <a href="http://twitter.com/JenElsner" target="_blank">Twitter</a>, heard about Red Gold's summer grill/smoker giveaway last month, right? They also gave away 1000 aprons for their Summer Grillin' Party Sweepstakes. That was an awesome giveaway and I hope you participated. If you missed out on the prizes, you have another chance right now.</div>
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<b><u><span style="background-color: #b6d7a8; font-size: large;">**The Giveaway**</span></u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhagXtqUOYj4paYAmjhP8ibrCLU9Ir1Qg2o9_9e3Pe5Y2u9p9MBofEKYWP0-kbuhg1lN_qzGxVEnFhuQOT9sVfymm8H8MifVPDkiomJ9B-FRj7aQzuIQoAb0JxvJevrtBmbDBqfR40OA/s1600/show_image_in_imgtag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhagXtqUOYj4paYAmjhP8ibrCLU9Ir1Qg2o9_9e3Pe5Y2u9p9MBofEKYWP0-kbuhg1lN_qzGxVEnFhuQOT9sVfymm8H8MifVPDkiomJ9B-FRj7aQzuIQoAb0JxvJevrtBmbDBqfR40OA/s1600/show_image_in_imgtag.jpg" /></a></div>
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I have one Red Gold grilling apron that I will gladly give away to anyone who posts the best (<strike>most embarrassing)</strike> tailgating or grilling story in the comments below. You have until September 30th, so if you can't think of any stories to tell, get out there and make some!</div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com1tag:blogger.com,1999:blog-9163413203458664356.post-40821784793702301002013-08-20T14:40:00.001-05:002013-08-20T16:20:45.789-05:00Fish Tacos & Rubber ChickensFirst off, I am so amazed and inspired at the support that my sister and I received from Ohio State fans last week! Even though the Easton Barnes & Noble gig got cancelled due to ordering issues (on B&N's part), you all managed to make our very limited book tour into a great success! Thank you so very much!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63PZP_rARwxWcfUKCeKFkLxvpFSMLYdaR2NjusUi3lHkacNMYmugbIu0HbJ4NfkqzX3-DO3Pzovq29z-S50al-Mm5eYPOCyZ6KBfQDZIPYVy4_syjJPmm6DrUSxNdzke-XfFUEdVLWAM/s1600/IMG956533.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63PZP_rARwxWcfUKCeKFkLxvpFSMLYdaR2NjusUi3lHkacNMYmugbIu0HbJ4NfkqzX3-DO3Pzovq29z-S50al-Mm5eYPOCyZ6KBfQDZIPYVy4_syjJPmm6DrUSxNdzke-XfFUEdVLWAM/s320/IMG956533.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Julie and me at the Amos Memorial Library signing. More pics to come under the "Event Pics" tab.</td></tr>
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Today I would like to review one of Norman, Oklahoma's local restaurants - the <i><a href="http://www.interurban.us/home" target="_blank">Interurban</a></i>. I know, it seems like forever since I did an eatery review. Aren't you excited? I am! I actually feel like I have a lot to say about this one. So here it goes...<br />
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<tr><td class="tr-caption" style="text-align: center;">Taken from the Interurban website <a href="http://www.interurban.us/our-story" target="_blank">here</a></td></tr>
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Once upon a time, I had a hankering for a great, restaurant quality fish dish. I'm not talking Red Lobster chain food, I'm talking about something different. Now, I know where to get the best batter dipped Pub fish n' chips in Norman (<a href="http://mcnelliesnorman.com/site/sections/21" target="_blank">McNellie's Abner Ale House</a>), but I wanted something baked, or at least not breaded, and not world wide chain produced. Someone suggested checking out the Interurban, and it occurred to me then, that I haven't ever been there! For anything! I checked out their <a href="http://www.interurban.us/menu" target="_blank">menu online</a> and just knew that now was the time to try it out.<br />
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We were greeted with a friendly and professional smile at the door and shown to our seats. Our waiter was Brian, and he was also very friendly and professional, so already, I'm happy with my service - especially since it was at about 3 o'clock in the afternoon on a weekend. In my experience, I hardly ever get the best service during off-times (meaning times that are not normal meal times), which gives me a good gauge for seeing the way a restaurant and all its cogs function at their worst. I always take this into consideration when doing a review when I go, for good or bad. In this case, it was definitely for the good!</div>
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I asked Brian a lot of questions and explained that it was my first time there. He was very patient and extremely knowledgeable about the menu and the kitchen practices. I decided to go with <i>Brett's Fish Tacos</i>. Now, I have to explain that I never in a million years thought I would order anyone's fish tacos. The thought of fish in place of beef or chicken in a taco has brought out such disdain in me, that I could always feel my face actually involuntarily contort at the mere mention of fish tacos. And yet, this sounded like the very thing I was in the mood for - non-battered fish, and something different. I was not disappointed with my selection.</div>
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<tr><td class="tr-caption" style="text-align: center;">From the OK Gazette article titled <a href="http://www.okgazette.com/oklahoma/article-18840-all-aboard_.html" target="_blank">"All Aboard!"</a><br />
(This is a<u> fantastic</u> article about the Interurban in OKC. Check it out!)</td></tr>
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This dish lived up to the description as well as my expectations, no...exceeded my expectations. It is described as:</div>
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Blackened tilapia in 2 flour tortillas, fresh avocado, shredded cabbage, Monterey jack cheese, pineapple salsa, and bistro sauce. Served with borracho beans. ~$10.49</blockquote>
I had never heard of borracho beans before so I looked them up before I went. They are also called "drunken beans" by some, because they are pinto beans cooked in beer, and other flavorings. Brilliant idea! Not only was this my first experience with beer beans, but I had never had blackened tilapia before either. I had only ever had cabbage in its vinegared form, so plain ol' cabbage was also new to me. I asked them to leave off the bistro sauce because I don't really like mustard-style dressings, and plus, this was already a plethora of new tries for me in one dish. <br />
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A-mazing!<br />
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The spicy/salty blackened seasonings were quickly cooled by the chilled (and perfectly ripened) avocado and cabbage, and the pineapple salsa balanced the flavors out very nicely! A pina colada or tropical rum runner drink on the beach would have made everything perfect, but in a land-locked state, I found this fish dish to be most satisfying indeed! The borracho beans were too tangy for my personal taste, but I could see why they would be appealing to some, especially coupled with this dish. The quality of Brett's Fish Tacos could not have been better, (and it wasn't even during peek dining hours). I was truly impressed!<br />
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<b>I solemnly swear that I will never again turn my nose up at the mention of fish tacos as long as I live.</b><br />
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That being said, I have a complaint about another time that I visited the Interurban and ordered the not-Brett's Fish Tacos. Oddly enough, Brian was our waiter that time too, and he was just as fabulous! I decided to try the <i>Apricot Chicken</i> because it sounded great!<br />
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Grilled chicken breast topped with our tasty apricot sauce and sliced almonds, served with wild rice and fresh steamed vegetables. ~$12.89</blockquote>
This was more expensive than I wanted to pay for lunch, but after the amazing fish tacos, I thought it would probably be worth it. I was so very wrong. The plate looked good when it was sat in front of me. It smelled good too. I tasted a bit of the sauce and it tasted good. Excitedly, I cut into my chicken, scooped some of the almonds and rice onto the bite-filled fork and put it in my mouth. This is close to what the chicken's texture felt like:<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://hiphound.com/">hiphound.com</a></td></tr>
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Not playin'...not even a little bit. It was so dense and rubbery and terrible that I could only picture the image of 3 frozen Tyson chicken breasts being pushed together with the force it would take to make a precious gemstone into one single nasty patty. Seriously. The quality of that chicken breast was so bad (and I don't mean the chicken was spoiled or anything, I mean that the actual quality was so bad) that I had to call poor Brian over to my table to have him take it back. People, I don't remember ever sending back a meal because of the quality of meat. I'm not really even the type to send things back at all, I'd rather just eat what I can and not make a fuss. However, I've sent things back for toppings not being as I asked, or for something not being done enough, or for something tasting spoiled, but these things don't happen very often. And I have NEVER had to send back a plate for the meat being such terrible quality with the garnish and sides being so incredibly high quality. This did not seem possible to me. I was very nice and apologized to Brian, but I just could not eat it, especially for that high of a price. I refused to do that to myself. </div>
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Brian was very nice and apologetic and he asked if he could get me something else. I decided the fish tacos would be the best course of action at that point, because I liked the Interurban and I wanted to leave there feeling happy. The manager came out and apologized a few minutes later. He asked if it was the overall dish or something specific, and I told him. He seemed to make a mental note and apologized again. The fish tacos quickly made their way to my table and they were the same good quality as they were the first time I ordered them. I'm not sure why the company would use such a low standard of chicken with such high-quality preparation and other ingredients, but I can tell you that I will not be ordering ANY of their chicken dishes in the near <strike>or distant </strike>future.</div>
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I am excited to try their pizzas though! They have a Monday night special on their pizzas that I think would be a prime time to give them a go! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFA9oqLzYdY-JVzHBDwRNqQdMLaQ6c1lVYWBokjU8FokTgNrBtsGtEdfcAkf4sjxH5sHcGUAu_HACF3OzuT69gF23QmPmCxu9Gv4EGP3BsSCDs_zmujUJalbpMexADNZkhf0rRldgYH0/s1600/logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="129" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFA9oqLzYdY-JVzHBDwRNqQdMLaQ6c1lVYWBokjU8FokTgNrBtsGtEdfcAkf4sjxH5sHcGUAu_HACF3OzuT69gF23QmPmCxu9Gv4EGP3BsSCDs_zmujUJalbpMexADNZkhf0rRldgYH0/s320/logo.png" width="320" /></a></div>
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So if you are around the OKC area, please don't let my review of the chicken deter you from trying the Interurban. They have fantastic staff members, a nostalgic railroad depot ambiance, and the most amazing fish tacos!</div>
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Jen Elsnerhttp://www.blogger.com/profile/12102560764173995811noreply@blogger.com0