tag:blogger.com,1999:blog-56159400464633384442024-03-13T22:58:30.976-04:00Elizabeth Obsesses...I'm a Delaware girl blogging about my big family, food and life in the First State.Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-5615940046463338444.post-17887363379531656752021-11-13T23:27:00.000-05:002021-11-13T23:27:34.797-05:00There are all sorts of things to obsess about these days...<p> Oh, how I've missed this place. So much space here to stretch out and just write. But there has been too much stuff happening on the other end of my keyboard for that! Somewhere, somehow, we've managed get 4 amazing young people through high school and off to the next big adventures of their lives, and they are all doing so incredibly well. </p><p>At the beginning of the pandemic, I cooked for over 100 days straight and baked a ton of bread and just STAYED HOME like everyone else, but especially enjoyed being in my kitchen. In January this past year, I opened up a little Etsy shop, <a href="https://www.etsy.com/shop/RustedRoofCreations?ref=profile_header"><span style="color: #ff00fe;">Rusted Roof Creations</span></a>, and it just took off like gangbusters. I think it's been the most fun I've ever had. </p><p>Through it all, my youngest son Austin has been reminding me to get back to my blog, and he's totally right so here it is, my first nearly midnight post all over again. 💗</p>Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com0tag:blogger.com,1999:blog-5615940046463338444.post-50708011518937957002015-03-10T20:08:00.000-04:002015-04-06T06:48:43.355-04:00Beefaroni: A New Take On A Childhood Classic <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gkZdJOod2NSkHGHC6Sw0EB8GJUctLR94qt5n8OC_0V9ShH5b8Tdxzfna0P9C8BeNBklJTsQ_EgGPMv4UeIjgsWcBg73IXcUNFZrQnYH-TS4U7PJWUV1JF97o5SDczrq_ZaorNTzpzuy7/s1600/Beefaroni+2+550+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gkZdJOod2NSkHGHC6Sw0EB8GJUctLR94qt5n8OC_0V9ShH5b8Tdxzfna0P9C8BeNBklJTsQ_EgGPMv4UeIjgsWcBg73IXcUNFZrQnYH-TS4U7PJWUV1JF97o5SDczrq_ZaorNTzpzuy7/s1600/Beefaroni+2+550+pm.jpg" height="640" title="Beefaroni: A new take on a childhood classic" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beefaroni: A new take on a childhood classic</td></tr>
</tbody></table>
I'm a little embarrassed to admit this, but I used to <i>love</i> Chef Boyardee Beefaroni when I was a child. My mother used to split one can between my brothers and I and we would each get a little piece of toast to go along with it. It was so good!<br />
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Somewhere along the way, I grew up and had children of my own. One afternoon I wanted to recreate for them one of the meals I loved as a child. So, I bought a can of this magic stuff and warmed it slowly in a sauce pan while toasting some bread. I set the table and sat down with my kids to share in this meal from my childhood...and wondered what the hell happened. This was <i>not </i>delicious. In fact, this stuff was awful! And Orange! The noodles had a weird fake texture...and the meat? Just what kind of meat <i>was that</i>, anyway? It didn't taste like beef at all! Needless to say, that was the end of that. <br />
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But what if it didn't <i>have to be</i>, I wondered to myself. So I set out to recreate the taste I <i>remembered</i>, even if it wasn't what Chef Boyardee really tasted like. In my mind, the sauce was a little sweet, and cheesy too. It had beef in it, but it was seasoned really lightly - not too much oregano or garlic either. Beyond that, I wanted it to be smooth - except for the chunks of beef. To achieve that, I minced the onions finely so when they cooked, they would only provide flavor not texture to the sauce. <br />
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The result was a prefect recreation of all the best things I remembered. My version was quickly approved by all four of my hungry kids. To be honest, they would laugh me right out the door if I came home with cans of plastic tasting canned pasta now. When I say "Beefaroni," <i>this dish</i> will be the memory of <i>their</i> childhoods.<br />
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Best of all, it's a quick dish that can easily be prepared on a a busy weeknight. I want to point out that this is *almost* a one-pot meal. I actually used two stock pots to whip this up, but it is still a really fast and easy cleanup. <br />
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I'm finding more and more things that I used to eat as a child or young adult, to be completely disgusting now that I have a different perspective on cooking and taste. This continues to surprise me, because I used to really enjoy eating some of these things! If you have food you used to enjoy that you can no longer tolerate, please share it with me in the comments. Two that come to mind for me are Stove Top Stuffing and Jenny-O frozen turkey in the square aluminum box. When I was a young adult, this was a meal I would cook frequently. It was fast and easy, and I thought it tasted good too. Not great, but certainly good enough for a weeknight. I made this same meal about two years ago and couldn't even bring myself to take more than one bite! It's now laughingly referred to as the Great Jenny-O debacle of 2013. <br />
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<h2>
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<u>Homestyle Beefaroni</u></div>
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<h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhm9LTvAmhYKBd2hSqy32bR8hH6hmMzM83qCLuRkfyJx_3WcYRfKus5Tj5FPhYMyPFt-X0k5DGRq0O1VqpPP9xxG7R94oLpQtcMlCjXYKxS8vqB-Mi9_mKTN5SSLtDSxoGm6bku2V8Cp9p/s1600/closeup.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/AVvXsEjhm9LTvAmhYKBd2hSqy32bR8hH6hmMzM83qCLuRkfyJx_3WcYRfKus5Tj5FPhYMyPFt-X0k5DGRq0O1VqpPP9xxG7R94oLpQtcMlCjXYKxS8vqB-Mi9_mKTN5SSLtDSxoGm6bku2V8Cp9p/s1600/closeup.jpg" height="400" width="400" /></a>
Ingredients</h4>
<u><b>Meat</b></u><br />
2 lbs ground sirloin<br />
1/2 teaspoon onion powder<br />
1/4 teaspoon garlic powder <br />
salt and pepper <br />
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<u><b>Sauce</b></u><br />
2 cans tomato sauce, 28 oz. each <br />
1 can tomato paste, 6 oz.<br />
1 1/2 cups of water or tomato juice <br />
1 cup Locatelli Cheese<br />
1 medium onion very finely chopped<br />
3 cloves garlic, minced<br />
1 tablespoons parsley<br />
1 teaspoon Oregano<br />
1/2 teaspoon salt<br />
1/2 teaspoon Italian Seasoning<br />
2 tablespoons Extra Virgin Olive Oil<br />
3 tablespoons sugar<br />
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<u><b>Pasta</b></u><br />
2 pounds of cooked pasta - I used Barilla Ziti because it's the closest thing to the Beefaroni I remember as a child<br />
1 tablespoon extra virgin olive oil<br />
1 teaspoon salt<br />
<i>* Fresh basil and Locatelli Cheese to garnish</i><br />
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<h4>
Directions</h4>
<u><b> In Pot # 1</b></u><br />
1. Add Olive Oil to a large stock pot and allow it to heat over medium high heat. Add onions and cook them until they begin to sweat. Add garlic and cook until fragrant, about 1-2 minutes.<br />
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2. Add tomato paste to the pot stirring frequently, Allow it to cook it with the onions and garlic until it begins to soften and everything is well combined.<br />
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3. Add water (or tomato juice), tomato sauce, Locatelli Cheese, salt, sugar, oregano, and Italian seasoning. Allow the sauce to cook over low heat for at least 30 minutes, but my preference is around an hour. Taste the sauce and adjust spices to suit your palette.<br />
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<u><b> In Pot # 2</b></u><br />
1. Spray bottom of large stock pot with cooking spray. Add ground sirloin, salt, pepper, garlic and onion powder, and begin to brown the meat. Brown it until bits just start to stick to the bottom and you can see it is beginning to get a little crust.<br />
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2. Add browned meat to the sauce pot.<br />
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3. Wash the pot, then fill with water, olive oil, and salt. Bring to a boil and add noodles, cooking until they are slightly past al
dente. <i>Before draining, remove a large mug of the starchy cooking water
and set aside.</i> Drain noodles into a colander.<br />
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<b><u>Assembling the dish</u></b><br />
1. Add noodles back into the pot they cooked in.<br />
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2. Pour in about half of your reserved starchy cooking water and stir gently. You should have enough water that the noodles can move freely, but not be too watery.<br />
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3. Add sauce to the noodles in 2 cup increments until the noodles are coated to your preference. I used about 5 cups to two pounds of pasta in the photo above. Stir gently to combine. Add more starchy cooking water if necessary to loosen it all up.<br />
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4. Transfer to a serving dish and garnish with more Locatelli Cheese and some fresh sprigs of basil.<br />
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<i>Tip: Put the extra sauce on the table for anyone who wants their portion to be saucier.</i><br />
<br />Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com1tag:blogger.com,1999:blog-5615940046463338444.post-31408417375769825542015-03-09T08:44:00.002-04:002015-03-09T09:20:18.790-04:00Philly Style Steak Sandwiches<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGC5h2264kTsczeUVr9LPYx7GFNaF9bpdOyha1z20AtiR6-23ElqCnba3t4yPreI4h84p7hGlbY9GxS6v1fs2iA4VFXEpJs42WSJBQc_izum-73GexKGcFJapMqleg3DTHpyIBLawFJBq/s1600/Beef+5501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGC5h2264kTsczeUVr9LPYx7GFNaF9bpdOyha1z20AtiR6-23ElqCnba3t4yPreI4h84p7hGlbY9GxS6v1fs2iA4VFXEpJs42WSJBQc_izum-73GexKGcFJapMqleg3DTHpyIBLawFJBq/s1600/Beef+5501.jpg" height="640" title="philly steak sandwiches, beef sandwiches, one pot meal, crock pot" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Philly-style Steak Sandwiches</td></tr>
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All Winter, I've been waiting for snow. I mean, a <i>really good</i> snowfall that would completely <strike>shut the roads down</strike> encourage us to stay inside and keep warm. Well, this past week it finally arrived! I was so excited with anticipation that I planned out our snow-day food in advance. Yeah, not kidding here...just tryin' to keep it real.<br />
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The plan was to make something hearty, warm, and filling. This was important because I knew that guy I have a huge crush on would be out shoveling the driveway and sidewalk and I wanted to make something he'd especially love: Philly-style Steak Sandwiches. My take on these delicious sandwiches is a little different because it's even heartier than the original IMHO. I use tender fork-shredded chuck roast slow cooked all day in a delicious marinade which is then reduced to sandwich-ready perfection. To really top it all off, I served it with my homemade <a href="http://www.elizabethobsesses.com/2014/10/hand-cut-french-fries.html" target="_blank">hand-cut French Fries</a>. Man food at it's finest, although the kids and I wolfed it down too.<br />
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For anyone wondering, the answer is yes. This meal would turn out just great in a crockpot. I love my crock pots and use them all the time when I need to have something ready when I come home after work. I have several because my family is so big that one simply isn't enough. That said, cooking in a enameled cast iron dutch oven low and slow all day allows the flavors to deepen and develop in a way that crock pot cooking simply cannot match. Trust me, you will see a huge difference if you compare the two. So if you have the time and can be home while it cooks, try it in the oven and let me know what you think!<br />
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After taking it out of the oven, I remove any bits of fat and fork shred the beef. It's really easy because the meat is so incredibly tender. The next step is optional, but I like the meat to be dry enough that it doesn't cause soggy sandwiches. I put the pot on the stove top over high heat for a few more minutes just until the juices begin to cook off and it's obvious that the only thing left in the pot is moist (not wet) beef, onion, and peppers. This further concentrates the flavor and takes it to the next level.<br />
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I serve these babies on toasted rolls with garlic mayonnaise, provolone cheese, lettuce, and a few freshly sliced green peppers. The crunch of the roll and bold and hearty flavor of the beef makes it truly a mouthwatering experience. And they're even better the next day.<br />
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<h2 style="text-align: center;">
Philly Sandwiches</h2>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIiyHvIKwXQYYAX4XyjmTdtkppYvsy1J35i66A7uRtTuWj4ticxlCsMfMv6mVXxOsGOjoUoMqRnGiX055zvZHFebkzRWTB4ast8f2lZLCKL2y2xMZmYlOM9Mndeym75yEiP6hUa21zBzD/s1600/beef+collage+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIiyHvIKwXQYYAX4XyjmTdtkppYvsy1J35i66A7uRtTuWj4ticxlCsMfMv6mVXxOsGOjoUoMqRnGiX055zvZHFebkzRWTB4ast8f2lZLCKL2y2xMZmYlOM9Mndeym75yEiP6hUa21zBzD/s1600/beef+collage+1.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Philly-style beef sandwiches</td></tr>
</tbody></table>
<h4>
<span style="text-align: left;">Ingredients</span></h4>
4-lb chuck roast<br />
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2 medium onions, chopped</div>
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1/2 green pepper, sliced into thin strips</div>
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1 packet of Lipton onion soup mix </div>
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1/2 cup beef stock </div>
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1 shake Worchestire </div>
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2 tablespoons butter</div>
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1 teaspoon sugar </div>
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Salt and pepper </div>
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Package of crusty steak rolls</div>
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Directions</h4>
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1. Season chuck roast by liberally sprinkling with salt and pepper. I usually use two times the amount of pepper to salt.</div>
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2. Heat butter to medium high in an ovenproof heavy dutch oven. When it begins to bubble, add chuck roast and sear it on both sides and the edges too if it's particularly thick. Keep searing until it develops a lovely dark brown crust. This is where
the best parts of the flavor come from, so don't stop when it simply
starts to get brown. Take it all the way. Don't even try to
turn it for at least 8 minutes, otherwise you'll inturrupt the process and prevent the beautiful crust from forming.</div>
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3. Remove chuck roast to a plate and allow it to rest. Allow juices to collect and do not discard them. Now
the pan is probably covered with browned bits and you might even be
afraid that it'll just make a burnt mess it you put it in the oven,
right? Never fear, we're going to collect those browned bits and
deglaze the bottom of your pot in the next step. </div>
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4. Add onions and peppers to the pot and cook them over medium heat. As they begin to sweat, the juices will begin to deglaze the pot. </div>
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5. When onions and peppers are soft and have done the job of deglazing the bottom of the pot, add the meat and any juices back into the dutch oven.</div>
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6. In a small measuring cup of bowl, add the beef stock, onion soup mix, worchestire sauce, and sugar. Mix well, and pour down over the roast.</div>
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7. Cover dutch oven and place it in a 300F oven for 4-6 hours. </div>
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8. Use a fork to shred the meat and remove any obvious bits of fat while doing this. </div>
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Note: At this point, I usually stick it on the stove and cook on high to further reduce and concentrate the remaining juices. Since this is going on a sandwich, I don't like it to be too juicy but hey, this is your sandwich and you can have it the way you want to.</div>
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Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com3tag:blogger.com,1999:blog-5615940046463338444.post-63334309005840247992015-03-03T19:31:00.003-05:002015-03-09T09:21:04.240-04:00Romertopf Bread: The easiest loaf of bread you'll ever make.<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7MHZ0QjLRM-d7TlLSvBI6s4elVqnMcrbbYIzsQp02IbEydthyphenhypheniSn-8MMyteR6uxABFikobqkQmFdgGTlAvpIS3yt5OLT9MypQHX52R0Gz7QCcTaezGB1dOGmcsugaRRenJIFf67wxLd6K/s1600/romertops+4pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7MHZ0QjLRM-d7TlLSvBI6s4elVqnMcrbbYIzsQp02IbEydthyphenhypheniSn-8MMyteR6uxABFikobqkQmFdgGTlAvpIS3yt5OLT9MypQHX52R0Gz7QCcTaezGB1dOGmcsugaRRenJIFf67wxLd6K/s1600/romertops+4pm.jpg" height="212" title="Romertopf White Bread" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Romertopf White Bread: The easiest loaf of bread you'll ever make!</td></tr>
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Clay pots or earthen-ware may be the oldest type of cookware ever found. In fact, they've been unearthed by archaeologists at historic sites all over the world! We know that these ancient civilizations put these clay pots in the glowing embers of fires, and used them to bake, roast, poach, and braise all sorts of meals. </div>
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I admit that I'm new to clay pot cooking. My mother-in-law gave me a beautiful covered Romertopf roaster for Christmas and when I started learning about how to use it, all I could think about was <i>bread</i>. I make a lot of bread in my oven, but I was incredibly excited to try it in a clay pot! After all, I reasoned, this would have to be as close to an authentic brick oven as I was likely to get, and I couldn't wait to get started.</div>
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The basic bread recipe, which was included with my cookware, was the first one I tried. Because you soak both pieces of the clay pot prior to putting it in the oven, it holds a lot of moisture in the pores of the clay. This must make a lot of steam which I imagine keeps the bread moist. The high cooking temperature keeps the crust crisp without burning it. The end result was this amazing loaf of bread with a shiny crackled crust and incredibly tender crumb. My children and husband loved it so much, that I've repeated this recipe many times over the past few weeks. I even doubled the ingredients listed below with perfect results. </div>
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Now I'm trying to learn all I can about cooking in clay pots. If you have any recipes you can share with me, I'd love to see them! Respond in the comments if you can share any of your favorite Romertopf recipes.</div>
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<h2 style="text-align: center;">
Basic Romertopf Bread Recipe</h2>
<div style="text-align: center;">
<i>*This recipe is adapted from the Romertopf insert included with my cookware</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61ELr-jDd2lrO6DP3BSWv-v0_T85LH1UEFXmLysujH4m7n-6QTWU1FuqKs1PYWwTPdd9ReUihuj72Melv4u1KX1aIbwSbUW6_1CXSwXyf6pf-vfbG5Mt_iSVWxMsrBIhOPutgSBt5YEbu/s1600/IMG_5796.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/AVvXsEj61ELr-jDd2lrO6DP3BSWv-v0_T85LH1UEFXmLysujH4m7n-6QTWU1FuqKs1PYWwTPdd9ReUihuj72Melv4u1KX1aIbwSbUW6_1CXSwXyf6pf-vfbG5Mt_iSVWxMsrBIhOPutgSBt5YEbu/s1600/IMG_5796.JPG" height="640" width="480" /></a></div>
<h4>
Ingredients</h4>
1 cup lukewarm water<br />
1 package active dry yeast<br />
1 teaspoon sugar<br />
1 teaspoon salt<br />
1 tablespoon vegetable oil<br />
3 cups all purpose flour<br />
<br />
<h4>
Ingredients</h4>
1. Add lukewarm water to the bowl of a stand mixer fitted with a dough hook. <br />
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2. Sprinkle yeast on top of the water and let stand for around 5 minutes, until yeast is visibly softened.<br />
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3. Stir in salt, sugar, and oil.<br />
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4. Add 2 cups of the flour and mix until fully incorporated.<br />
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5. Add the final cup of flour slowly and allow the machine to knead the dough until the it pulls away from the sides cleanly and begins to appear softer. This may take 10-15 minutes.<br />
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6. Roll the dough into a ball and place in a greased bowl, rotating to fully coat the dough ball. Cover, and let stand for 1 hour in a draft-free area.<br />
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7. Soak bottom and top of clay Romertopf for (at least) 15 minutes, by fully immersing in water. <br />
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8. When dough has doubled in size, after about an hour, drain the bottom of the clay cooker, and pat dry. Coat the bottom of the cooker with oil and sprinkle with corn meal to prevent sticking.<br />
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9. Punch the dough down, shape into a loaf, and put in the bottom of the clay cooker. Cover and let stand for 45 minutes in a draft-free area.<br />
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10. Cut 1/2" deep slashes in the loaf of bread with a razor or sharp knife.<br />
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11. Remove the top of the clay cooker from the water and pat dry. Place cover on the bottom of cooker.<br />
<br />
12. Placed covered clay cooker in a <b><i>cold</i></b> oven. Set the temperature to 475F. Bake for 45 minutes. <br />
<br />
13. Remove cover and continue to cook until top is brown, which will be anywhere from 5 to 15 more minutes. <i>Do not put clay cooker on a cold surface when removing it from oven. </i> I use a large wood cutting board as a trivet.<br />
<br />
14. Allow to cool for a few minutes then remove bread from cooker and allow to cool on a wire rack.<br />
<div>
<br /></div>
Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com11tag:blogger.com,1999:blog-5615940046463338444.post-34836395044180114422015-03-01T20:04:00.001-05:002015-03-01T20:34:24.442-05:00Vegetable Lo Mein: A simple weeknight meal<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAa7irIUNQyDLq1I_899Bg7lwXdDbCme9Q7AUzEqOfQReLAnC92KuNgS_vl1VxKFEG0HTAUaRkjKBMN157lfluSR2F1jiETt_yYgY4YjKkC-brjuA4pMQkteqKhyphenhyphenCHwdLb6IfRnAK_JI0t/s1600/Lo+Mein+5501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Elizabeth Obsesses" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAa7irIUNQyDLq1I_899Bg7lwXdDbCme9Q7AUzEqOfQReLAnC92KuNgS_vl1VxKFEG0HTAUaRkjKBMN157lfluSR2F1jiETt_yYgY4YjKkC-brjuA4pMQkteqKhyphenhyphenCHwdLb6IfRnAK_JI0t/s1600/Lo+Mein+5501.jpg" height="640" title="Vegetable Lo Mein" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Lo Mein</td></tr>
</tbody></table>
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Lo Mein is a delicious Chinese dish, featuring sliced vegetables and soft noodles that are stir fried and married in a sauce, bringing everything together. I love it because it's so versatile. You can make it as an accompaniment to a main course, or it can even <b><i>be</i></b> the main course by simply adding some meat to the mix. It's simple because you can use whatever you have on hand and it <i>always seems to work</i>. Don't be intimidated by the list of ingredients. It literally takes 10 minutes of prep and 10 minutes of sizzle, before you'll be eating and wondering why you didn't try this sooner.</div>
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I'm always looking for food the whole family will enjoy that's easy to prepare on my busy work night evenings but tastes like I spent all day cooking. This one came together in a flash, and everyone loved it. <i>Everyone!</i> I wasn't sure my sons would try it...not only did they try it, they loved it so much I had to stop them from eating it to make sure I had enough to photograph for the blog! Truth be told, they were appalled at this last part, but it made for a great laugh at the table.</div>
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<h2 style="text-align: center;">
Vegetable Lo Mein</h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXnkaj7VbhXRz4UZQZcxyGQJVMga8u6dHrqjtKWo4VyasVrFsZzTDu2QLT-eUow1ac3N2A8p14vQ-44X0A0KPfnLBuxvCbT1YDF-4JwDYOj24Yr6XhCfpCGi9zzuQ_yhraJnbsxDZZOA8/s1600/Lo+Mein+5503.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/AVvXsEjSXnkaj7VbhXRz4UZQZcxyGQJVMga8u6dHrqjtKWo4VyasVrFsZzTDu2QLT-eUow1ac3N2A8p14vQ-44X0A0KPfnLBuxvCbT1YDF-4JwDYOj24Yr6XhCfpCGi9zzuQ_yhraJnbsxDZZOA8/s1600/Lo+Mein+5503.jpg" height="400" width="400" /></a></div>
<h4>
Ingredients for lo mein</h4>
1 1-lb box of wheat noodles<br />
1 cup bok-choy, chopped<br />
1/2 cup carrots, julienned<br />
1 onion chopped<br />
1 clove garlic, minced<br />
1 teaspoon fresh ginger, minced<br />
1 4 oz. can sliced water chestnuts<br />
sliced scallions to garnish<br />
5 teaspoons vegetable oil<br />
<h4>
Ingredients for lo mein sauce</h4>
1/4 cup chicken broth<br />
2 tablespoons hoisin sauce<br />
1 teaspoon sugar<br />
3 teaspoons soy sauce<br />
3 teaspoons corn starch<br />
pinch of red pepper flakes<br />
<h4>
Directions</h4>
1. Make the lo mein sauce by stirring all ingredients together. Set aside.<br />
<br />
2. Boil noodles. When al dente, drain them and return them to the pot. Toss with some vegetable oil<br />
to keep them from sticking to one another. Set aside<br />
<br />
3. Heat some vegetable oil on high in a large pot or (preferably) a wok. <br />
<br />
4. Add onions, carrots, bok-choy, and water chestnuts and cook until the onions become soft. <br />
<br />
5. Add the garlic and ginger and cook until fragrant, about 2 minutes.<br />
<br />
6. Add the noodles to the wok and toss to incorporate with the vegetables, adding a little more<br />
vegetable oil if they begin to stick. Allow them them to cook for a few moments, no longer.<br />
<br />
7. Add the lo mein sauce, and continue to toss until it coats all the noodles and vegetables (2-3<br />
minutes). It should begin to thicken almost immediately.<br />
<br />
8. Serve hot and enjoy! Don't forget to sprinkle with the sliced scallions at the table. They're<br />
delicious!Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com3tag:blogger.com,1999:blog-5615940046463338444.post-71605592414024765192015-01-26T20:23:00.001-05:002015-01-26T20:39:27.084-05:00 Taco Phyllo Poppers With Creamy Chobani Yogurt #DeliciousBowl<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vCEvc3uX4LYvgQbNgWZJlaOq4jvXgk-Lx7ACV6aZWjxsXLSX1xQgXBWXhz84buY0iZd-sw9Tgg5anUhoXJ7PUZ_MEInu2HgXfozIXKnwNSd_l6D2-mJlfug9V3hM5tiipnSt-eLrml5Q/s1600/Taco+Bites+550-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="#GameDay, #DeliciousBowl, #MadeWithChobani" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vCEvc3uX4LYvgQbNgWZJlaOq4jvXgk-Lx7ACV6aZWjxsXLSX1xQgXBWXhz84buY0iZd-sw9Tgg5anUhoXJ7PUZ_MEInu2HgXfozIXKnwNSd_l6D2-mJlfug9V3hM5tiipnSt-eLrml5Q/s1600/Taco+Bites+550-1.jpg" height="640" title="Taco phyllo bites with creamy Chobani yogurt" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taco phyllo poppers with creamy Chobani yogurt</td></tr>
</tbody></table>
If you're looking for a super easy Super Bowl snack that is equally delicious and beautiful, look no further - you've got to try these taco bites! Whether you plan on having a big party or it's just you and your family, these mini tacos make the perfect treat. <br />
<br />
It only takes about 20 minutes to brown ground beef and assemble these treats, but if you plan ahead and "feed your freezer" it takes even less time. "Feeding your freezer" is one of my favorite time saving techniques where you do the prep work up front and freeze the results for nights when you don't have time. For example, when I go to the big warehouse stores, I buy <i>five pounds</i> of ground beef at a time! When I get it home, I brown it <i>all</i> in a big dutch oven with onions, but no other seasonings. After all, it doesn't take that much more time to brown five pounds of meat than it does to brown one! <br />
<br />
Once it's all browned, I separate it into one pound vacuum seal bags and freeze it. That gives us five <i>flexible meals</i> that I can whip up in less than ten minutes each! I can use the meat for tacos, pasta with meat sauce, chili, beef and noodles, or any number of meals. It's already cooked, so all you need to do is heat it back up and you're in business. This technique has been a life saver for me more nights than I can count.<br />
<br />
I know we all have nights where we don't have the time we need to fix dinner. I'd love to hear more ideas on how other people deal with nights like that. If you've got any tips, please let me know by responding in the comments.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaOvJCnYkZ4GpYE1Y0jkZhcOA6VWxxydMkj9HAmUnZyS6z9dmlizUnWuRjGNDtbX_yIjVa5r-j3jO8EngiBaUUavg9RotrylQRJdGhgAvogDFHWz97JclY3E4BIRqlmXztZR_zNcowgqI/s1600/PicMonkey+Collage+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="#Delicious Bowl, #MadeWithChobani, #GameDay" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaOvJCnYkZ4GpYE1Y0jkZhcOA6VWxxydMkj9HAmUnZyS6z9dmlizUnWuRjGNDtbX_yIjVa5r-j3jO8EngiBaUUavg9RotrylQRJdGhgAvogDFHWz97JclY3E4BIRqlmXztZR_zNcowgqI/s1600/PicMonkey+Collage+2.jpg" height="320" title="Taco phyllo bites with creamy Chobani yogurt" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taco phyllo poppers with creamy Chobani yogurt</td></tr>
</tbody></table>
<h2>
Taco Phyllo Poppers With Creamy Chobani Yogurt #DeliciousBowl</h2>
<h4>
Ingredients</h4>
4 packs of phyllo cups<br />
1 pound lean ground beef<br />
1 medium onion, chopped<br />
1 packet taco seasoning & 3/4 cups water<br />
- Shredded cheese<br />
- Chopped tomato<br />
- Jalepeno peppers<br />
- Fresh Cilantro<br />
- Chobani plain yogurt<br />
<br />
<h4>
Directions</h4>
1. Cook ground beef and onion until well browned (draining if necessary). Add taco seasoning and<br />
water and continue to cook until most of the water cooks off.<br />
<br />
2. Place phyllo cups on a large cookie sheet. Add roughly a teaspoon of ground beef per phyllo cup.<br />
<br />
3. Top as desired. I assembled these in the following order: beef, cheese, Chobani, tomato, cilantro,<br />
but feel free to top with all your favorites.<br />
<br />
<br />
<b style="text-align: center;">For more great Chobani recipes, visit their <a href="http://madewithchobani.tumblr.com/" target="_blank">Tumblr page</a> or the <a href="http://www.chobani.com/" target="_blank">Chobani Website</a>.</b><br />
<br />
<em style="background-color: white; color: #444444; font-family: Raleway, Helvetica, Arial, sans-serif; font-size: 14px; letter-spacing: 1px; line-height: 23px; margin: 0px; padding: 0px; text-align: justify;">Note: While I was asked by Chobani to participate in their #MadeWithChobani</em><em style="background-color: white; color: #444444; font-family: Raleway, Helvetica, Arial, sans-serif; font-size: 14px; letter-spacing: 1px; line-height: 23px; margin: 0px; padding: 0px; text-align: justify;"> #DeliciousBowl #GameDay campaign, this recipe as well as all opinions stated are my own. </em>Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com5tag:blogger.com,1999:blog-5615940046463338444.post-31877486289189236952015-01-25T18:56:00.001-05:002015-01-26T18:34:22.615-05:00Chobani Vanilla Cheesecake Bites #DeliciousBowl<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3crZKxq5gCyFcx9WgQ6mfDR8teUbqI7W_W3zFC68mtnzxODX0HGgNu0j1hcUCKJgeoAijMCqLA3PKdnBSTaHmUtWpLLdwXucTUUX0Nc9GJs8Z3Oc7A548G45AyJ7ttiuXAKj2wykBtIKM/s1600/Cheesecake+5504+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="#DeliciousBowl, #MadeWithChobani, #GameDay, #Chobani" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3crZKxq5gCyFcx9WgQ6mfDR8teUbqI7W_W3zFC68mtnzxODX0HGgNu0j1hcUCKJgeoAijMCqLA3PKdnBSTaHmUtWpLLdwXucTUUX0Nc9GJs8Z3Oc7A548G45AyJ7ttiuXAKj2wykBtIKM/s1600/Cheesecake+5504+pm.jpg" height="640" title="Chobani Vanilla Cheesecake Bites" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chobani Vanilla Cheesecake Bites</td></tr>
</tbody></table>
The Super Bowl is right around the corner, and I'm already obsessing about my menu. After all, the Super Bowl is the um...well, it's the <i>Super Bowl </i>of cooking holidays! I know some people might think that <i>Thanksgiving</i> is the center of the cooking world, but they'd be wrong. While I love roasting turkey and making all the sides, being constrained by tradition is not nearly as fun as coming up with an outrageously different feast filled with amazing entrees and appetizers for hungry masses <i>every year</i>!<br />
<br />
This year, I'm whipping up these delicious vanilla cheesecake bites using vanilla flavored <i>Chobani Greek Yogurt</i> in the batter. They are amazing and turned out even better than I imagined. So good, they may just be my new "go-to" cheesecake recipe. <br />
<br />
Now - what is everyone else having for Super Bowl Sunday? I need some more ideas, so please respond in the comments!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdjEF-GwLyczodflqpGcSPRFj6of9OymAw0jQCtf8nAp60zBWNakxwuZeYu1Zqjcaf3y3UCI1dhtSoEQXzzoKnUpp5dOAX89ih6QB_l8HXa1nfvnFEv9gTFCttI2Ae9sxGTyvIueLgMpz/s1600/PicMonkey+Collage+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="#DeliciousBowl, #MadeWithChobani, #GameDay, #Chobani" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdjEF-GwLyczodflqpGcSPRFj6of9OymAw0jQCtf8nAp60zBWNakxwuZeYu1Zqjcaf3y3UCI1dhtSoEQXzzoKnUpp5dOAX89ih6QB_l8HXa1nfvnFEv9gTFCttI2Ae9sxGTyvIueLgMpz/s1600/PicMonkey+Collage+2.jpg" height="160" title="Vanilla Cheesecake Bites " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chobani Vanilla Cheesecake Bites</td></tr>
</tbody></table>
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<h2 style="text-align: center;">
Chobani Vanilla Cheesecake Bites #DeliciousBowl</h2>
<i>Note: this recipe uses a mini cupcake tray. They are about very small, about 2" in diameter. You can scale this recipe up and use regular cupcake sizes or even a full 8" pie plate, but you would need to bake it longer. Just keep baking it until a toothpick inserted in the center comes out clean.</i><br />
<i><br /></i>
Level: Moderately Easy<br />
Total Time: 40 minutes<br />
Prep: 15 minutes<br />
Bake Time: 25 minutes (or until a toothpick inserted in the center comes out clean)<br />
Yield: About 4 dozen mini cheesecake bites (about 1 1/2" diameter)<br />
<h4>
<u>Ingredients</u></h4>
<b>Crust</b><br />
1 1/2 cups graham cracker crumbs<br />
3 tablespoons sugar<br />
4 tablespoons melted butter<br />
<br />
<b>Cheesecake</b><br />
2 8oz blocks of cream cheese, softened<br />
1 cup vanilla flavored Chobani Greek yogurt<br />
1 1/4 cups sugar<br />
1 tablespoon pure vanilla extract<br />
3 eggs<br />
<h4>
<u>Directions</u></h4>
1. For the crust, add graham cracker crumbs and sugar to a large bowl. Stir to combine. Add melted<br />
butter and mix it into the sugar/crumb mixture with the tines of a fork until the crumbs are well<br />
coated with butter.<br />
<br />
2. For the cheesecake, add cream cheese and sugar to the bowl of a stand mixer fitted with a paddle<br />
attachment. Beat until fluffy, about 2 minutes. <br />
<br />
3. Add eggs one at a time, making sure each one is fully incorporated before adding the next one.<br />
<br />
4. Add the Chobani Greek Yogurt and vanilla extract.<br />
<br />
5. Filling the trays: add just under a teaspoon of the graham cracker crumb mixture to each well of a<br />
mini cupcake tin that has been prepared with cooking spray or butter. <i>(Better yet, don't be like me! </i><br />
<i> Use mini </i><i>cupcake liners!)</i> Using a spoon or the bottom of a small salt shaker, press the crumbs<br />
firmly into each well. You want to pack them down and slightly up the sides of the wells firmly.<br />
<br />
6. Add a heaping teaspoon of the cheesecake batter to each well. It should be level with the top of<br />
the pan, but not overflowing. <i>Put the mini cupcake tray onto a cookie sheet to catch any drips that </i><br />
<i> may happen during baking.</i><br />
<i><br /></i>
7. Bake in a 350F oven for 20-28 minutes or until the edges begin to get ever-so-slightly brown and a<br />
toothpick inserted in the center comes out clean. Remove from oven and let cool for 15 minutes.<br />
<br />
8. Using a thin small knife, loosen the edges of all of the mini cheesecakes if they appear to be<br />
sticking at all. Invert the tin onto a wire rack and allow to cool completely.<br />
<br />
9. Garnish as desired, and refrigerate until ready to serve.<br />
<br />
<b style="text-align: center;">For more great Chobani recipes, visit their <a href="http://madewithchobani.tumblr.com/" target="_blank">Tumblr page</a> or the <a href="http://www.chobani.com/" target="_blank">Chobani Website</a>.</b><br />
<br />
<em style="background-color: white; color: #444444; font-family: Raleway, Helvetica, Arial, sans-serif; font-size: 14px; letter-spacing: 1px; line-height: 23px; margin: 0px; padding: 0px; text-align: justify;">Note: While I was asked by Chobani to participate in their #MadeWithChobani</em><em style="background-color: white; color: #444444; font-family: Raleway, Helvetica, Arial, sans-serif; font-size: 14px; letter-spacing: 1px; line-height: 23px; margin: 0px; padding: 0px; text-align: justify;"> #DeliciousBowl #GameDay campaign, this recipe as well as all opinions stated are my own. </em>Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com3tag:blogger.com,1999:blog-5615940046463338444.post-25374912897957060502015-01-23T21:42:00.001-05:002015-01-26T18:32:58.392-05:00Chobani Chicken Fingers with Chipotle Chobani Dip #DeliciousBowl<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68CZ80-CmJ_-8PER4BnJR5c29IdSIPenReFG7s12bxT_LyvW2oe1P6bX9Y_rpOza4UT6Fu5DV1BivQkgQiATiTxpRBA2Du3c7MB8f3-PigkTMk-M_vyaQChsd9zJLyqN9pZBDIA9O_8sV/s1600/chix+fingers+550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68CZ80-CmJ_-8PER4BnJR5c29IdSIPenReFG7s12bxT_LyvW2oe1P6bX9Y_rpOza4UT6Fu5DV1BivQkgQiATiTxpRBA2Du3c7MB8f3-PigkTMk-M_vyaQChsd9zJLyqN9pZBDIA9O_8sV/s1600/chix+fingers+550.jpg" height="640" title="Chobani Chicken Fingers with Chipotle Chobani Dip #Deliciousbowl" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chobani Chicken Fingers with Chipotle Chobani Dip </td></tr>
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Years ago, when I was a new mom, I made it a point to keep a bag of frozen chicken tenders in the freezer for nights when I just didn't have the time to get a "real" dinner on the table. I thought this was a <i>good mom</i> thing because it kept us out of the local drive-throughs. Those days are a distant memory now for two reasons: first, I learned how easy it is to whip up delicious fresh chicken fingers from scratch and second, my children will no longer tolerate anything that's not "home-made". I laugh about it, but they're quite serious. They know the difference and now they won't let me <i>live it down</i>!<br />
<br />
These chicken tenders are made using <i>Chobani Greek Yogurt</i> as a base in the marinade instead of buttermilk. Like buttermilk, it helps to tenderize the meat, adds flavor, and helps to retain the moisture in the chicken throughout the cooking process. While buttermilk is tangy, the yogurt is more tangy and tastes creamier, too. Because it's thicker, it coats better and makes the best fried chicken I've ever had.<br />
<br />
But these are chicken <i>fingers</i>, right? They're <i>born to dip</i>! So I made the most perfect dip for these babies. I took one of my favorite flavors, honey-chipotle, and added it to creamy, cool Chobani plain yogurt. This is a match made in heaven because it cooled the heat of the peppers and enhanced the flavor of the chicken beautifully. They were so good that we're going to have them again for the big game next week...I just need to triple the recipe listed below!<br />
<h2 style="text-align: center;">
Chobani Chicken Fingers with Chipotle Chobani Dip</h2>
<h4>
Ingredients</h4>
<u>Marinade for raw chicken</u><br />
5 large boneless skinless chicken breasts cut into strips<br />
1 Cup of Chobani Plain Yogurt<br />
2 Tablespoons of Hot Sauce<br />
1 Teaspoon of Salt<br />
1 Teaspoon of Pepper<br />
<u>Breading for chicken</u><br />
4 cups flour<br />
2 teaspoons black pepper<br />
2 teaspoons crushed rosemary<br />
1 teaspoon thyme<br />
1 teaspoon garlic powder<br />
1 teaspoon onion powder<br />
1 teaspoon salt<br />
<u>Honey Chipotle Chobani Dip</u><br />
<span style="background-color: white; color: #592319; font-family: Cambria; font-size: 14px; letter-spacing: 1px; line-height: 23px;"> 1 lime, juice and pulp</span><br />
<span style="background-color: white; color: #592319; font-family: Cambria; font-size: 14px; letter-spacing: 1px; line-height: 23px;"> 2 chipotle peppers* </span><i style="background-color: white; color: #592319; font-family: Cambria; font-size: 14px; letter-spacing: 1px; line-height: 23px;">(from a can on chipotle peppers in adobo sauce)</i><br />
<span style="background-color: white; color: #592319; font-family: Cambria; font-size: 14px; letter-spacing: 1px; line-height: 23px;"> 2 tablespoons adobo sauce* </span><i style="background-color: white; color: #592319; font-family: Cambria; font-size: 14px; letter-spacing: 1px; line-height: 23px;">(from the can)</i><br />
<span style="background-color: white; color: #592319; font-family: Cambria; font-size: 14px; letter-spacing: 1px; line-height: 23px;"> 2 cloves garlic, minced</span><br />
<span style="background-color: white; color: #592319; font-family: Cambria; font-size: 14px; letter-spacing: 1px; line-height: 23px;"> 2 tablespoons soy sauce</span><br />
<span style="background-color: white; color: #592319; font-family: Cambria; font-size: 14px; letter-spacing: 1px; line-height: 23px;"> 2 teaspoons red wine vinegar</span><br />
<span style="background-color: white; color: #592319; font-family: Cambria; font-size: 14px; letter-spacing: 1px; line-height: 23px;"> 1 teaspoon onion powder</span><br />
<span style="background-color: white; color: #592319; font-family: Cambria; font-size: 14px; letter-spacing: 1px; line-height: 23px;"> 1/2 cup fresh cilantro, finely chopped</span><br />
1/2 cup honey<br />
1 cup Chobani Plain Yogurt<br />
<br />
<h4>
Directions</h4>
<div>
<u>Marinade</u></div>
<div>
1. Add the Chobani, hot sauce, salt and pepper to a large bowl and mix well. Add the chicken strips to the marinade and refrigerate for at least an hour and up to overnight.</div>
<br />
<u>Breading</u><br />
2. Add the dry ingredients to a large bowl and mix well.<br />
3. Remove the chicken from the marinade and dredge it in the flour mixture.<br />
4. Move the coated chicken to a large plate and allow the coating to dry on the chicken for about 20 <br />
minutes. If it appears too wet after this period of time, dredge it in the flour mixture once more.<br />
5. Fry the chicken in 375F oil for about 4 minutes on each side. Remove from oil and allow to drain<br />
on a wire rack. <i>Don't drain on paper towels because it will make your beautiful crispy coating </i><br />
<i> soggy.</i><br />
<u>Honey Chipotle Chobani Dip</u><br />
<div>
<span style="background-color: white;">6. </span><span style="background-color: white; color: #592319; font-family: Cambria; font-size: 14px; letter-spacing: 1px; line-height: 23px;">Add the lime, peppers, adobo sauce, garlic, soy, vinegar, onion powder, cilantro, and honey </span></div>
<div>
<span style="background-color: white; color: #592319; font-family: Cambria; font-size: 14px; letter-spacing: 1px; line-height: 23px;"> ingredients to a food processor and pulse until a thick sauce is formed.</span><span style="background-color: white; color: #592319; font-family: Cambria; font-size: 14px; letter-spacing: 1px; line-height: 23px;"> </span></div>
<div>
<span style="background-color: white;"><span style="color: #592319; font-family: Cambria;"><span style="font-size: 14px; letter-spacing: 1px; line-height: 23px;">7. Add yogurt to a large bowl and carefully fold in the chipotle sauce.</span></span></span></div>
<br />
<b style="text-align: center;">For more great Chobani recipes, visit their <a href="http://madewithchobani.tumblr.com/" target="_blank">Tumblr page</a> or the <a href="http://www.chobani.com/" target="_blank">Chobani Website</a>.</b><br />
<br />
<em style="background-color: white; color: #444444; font-family: Raleway, Helvetica, Arial, sans-serif; font-size: 14px; letter-spacing: 1px; line-height: 23px; margin: 0px; padding: 0px; text-align: justify;">Note: While I was asked by Chobani to participate in their #MadeWithChobani</em><em style="background-color: white; color: #444444; font-family: Raleway, Helvetica, Arial, sans-serif; font-size: 14px; letter-spacing: 1px; line-height: 23px; margin: 0px; padding: 0px; text-align: justify;"> #DeliciousBowl #GameDay campaign, this recipe as well as all opinions stated are my own. </em>Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com1tag:blogger.com,1999:blog-5615940046463338444.post-52867661207084454102015-01-22T20:54:00.000-05:002015-01-26T18:32:32.619-05:00Chobani Ranch Dressing #DeliciousBowl<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfX61PVO87rZD2i8qcNatnglHkVaU1KtHfCGk0vgPp1Fq34aF0flO8BK5C92ymF7W7JTpRLf82USofY37VeX4RNxymgl-WMBJYwouhxntUq3TrPcu6rGQFMa0FFHyElVAtKx1YbsyQ4Hyt/s1600/Ranch+550+picmonkey.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfX61PVO87rZD2i8qcNatnglHkVaU1KtHfCGk0vgPp1Fq34aF0flO8BK5C92ymF7W7JTpRLf82USofY37VeX4RNxymgl-WMBJYwouhxntUq3TrPcu6rGQFMa0FFHyElVAtKx1YbsyQ4Hyt/s1600/Ranch+550+picmonkey.jpg" height="640" title="Ranch Dressing, Chobani Ranch, #madewithchobani, #chobani, #deliciousbowl" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chobani Ranch Dressing</td></tr>
</tbody></table>
Whether you're dipping chicken strips or fresh vegetables, Ranch Dressing is king in my book. Especially when it's homemade. So when Chobani contacted me about helping them come up with great game day recipes to support their #madewithchobani #deliciousbowl campaign, I knew that I wanted to start with one of my favorite things: Ranch Dressing. <br />
<br />
This version is healthier than ones with sour cream, but thankfully you don't have to sacrifice <i>great taste</i> for <i>great health</i>. It has far less fat and is a great source of protein, too. Even my kids couldn't get enough! It only takes less than ten minutes to whip up, and it's far better than the bottled or powdered versions you find in the condiment aisle of the supermarket.<br />
<br />
This recipe is for a <i>basic</i> ranch dressing, but you can spice it up to suit your own tastes by adding ingredients like jalepenos, dill, chives, chipotle, or rosemary. The possibilities are truly endless.<br />
<br />
<h2>
<div style="text-align: center;">
Chobani Ranch Dressing</div>
</h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxC69c7idcWW-5GNSrLlyNIav_BOKBNMA8FkdT-cEcxut9RiZmahqDmI6vrtko4yuJbeUt7Tp_MYsl9krkT1jex60yeUmgoBmLFu5tsWBCUu8zeHHZiwwjdcW1Y8qBnfSGg-fDUBjSLQ5/s1600/Ranch+550+closeuppicmonkey.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxC69c7idcWW-5GNSrLlyNIav_BOKBNMA8FkdT-cEcxut9RiZmahqDmI6vrtko4yuJbeUt7Tp_MYsl9krkT1jex60yeUmgoBmLFu5tsWBCUu8zeHHZiwwjdcW1Y8qBnfSGg-fDUBjSLQ5/s1600/Ranch+550+closeuppicmonkey.jpg" height="370" title="Ranch Dressing, Chobani Ranch, #madewithchobani, #chobani, #deliciousbowl" width="400" /></a></div>
Level: Easy<br />
Total Time: 10 minutes + chill time<br />
Yield: Serves 10+ people<br />
<br />
<h4>
Ingredients</h4>
1 1/4 cups Chobani Plain Yogurt<br />
3/4 cups mayonaise<br />
2 cloves garlic, minced<br />
1/4 cup fresh parsley, chopped<br />
2 tablespoons fresh Thyme, chopped<br />
1/2 teaspoon freshly ground black<br />
pepper<br />
1/4 teaspoon paprika<br />
Pinch of Cayenne Pepper<br />
Juice and pulp of one lime<br />
<br />
Directions<br />
1. Add Yogurt and mayonnaise to a large bowl and stir to combine<br />
<br />
2. Add garlic, parsley, thyme, black pepper, and cayenne pepper and stir carefully until it appears well mixed. <br />
<br />
3. Add lime juice and pulp, stir to combine.<br />
<br />
4. Chill for at least 30 minutes. Sprinkle with black pepper and paprika just prior to serving.<br />
<br />
<div style="text-align: center;">
<b>For more great Chobani recipes, visit their <a href="http://madewithchobani.tumblr.com/" target="_blank">Tumblr page</a> or the <a href="http://www.chobani.com/" target="_blank">Chobani Website</a>.</b></div>
<br />
<br />
<br />
<br />
<em style="background-color: white; color: #444444; font-family: Raleway, Helvetica, Arial, sans-serif; line-height: 23px; margin: 0px; padding: 0px; text-align: justify;">Note: While I was asked by Chobani to participate in their #MadeWithChobani</em><em style="background-color: white; color: #444444; font-family: Raleway, Helvetica, Arial, sans-serif; line-height: 23px; margin: 0px; padding: 0px; text-align: justify;"> #DeliciousBowl campaign, this recipe as well as all opinions stated are my own. </em>Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com3tag:blogger.com,1999:blog-5615940046463338444.post-88609204211716010852015-01-20T20:45:00.001-05:002015-01-21T20:57:36.942-05:00Super Moist Buttermilk Carrot Cake<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_IMLbH6cGneWXInt1t1whOvHL1fhg6HQEjDzVVB6JFp5aLsShO2JBczm4Mg0JKJcwn4E6P-5l0iTBBMGWHa60PsKsWG_TWMT1wJ_pxJnsgFCCkqrDh0lZkl3WE5oxrJhM19MMX42Ft3a/s1600/Carrot+Cake+550+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_IMLbH6cGneWXInt1t1whOvHL1fhg6HQEjDzVVB6JFp5aLsShO2JBczm4Mg0JKJcwn4E6P-5l0iTBBMGWHa60PsKsWG_TWMT1wJ_pxJnsgFCCkqrDh0lZkl3WE5oxrJhM19MMX42Ft3a/s1600/Carrot+Cake+550+2.jpg" height="640" title="Super Moist Carrot Cake" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Super Moist Carrot Cake</td></tr>
</tbody></table>
<br />
Although it's been around since the latter part of the 1800's, Carrot Cake didn't become widely available in American diners until the 1960's - and then it was viewed primarily as a novelty item. But when viewed under the shimmering light of disco balls with the soundtrack to Saturday Night Fever playing in the background, this dessert hit it's stride and achieved righteous cult status in the 1970's. What I'm saying is Carrot Cake is to the 1970's what Salted Caramel is to the 2010's. With it's bold orangey color, it could hardly miss. It fits right in with zig-zag print couches and plaid pants.<br />
<br />
I guess I'm just a sucker for the '70's because it's always been fashionable in my eyes. With it's perfect blend of Autumnal spices and a thick layer of vanilla bean speckled cream cheese frosting, this is *the* perfect dessert for any occasion. Whether you're hosting a dinner or just feeding your family on a random Tuesday night, this cake is always a hit. This recipe is a favorite of mine because it's really easy and consistently makes a beautiful, moist, (and delicious) cake. <br />
<br />
Do you have a favorite carrot cake recipe that you think rivals or surpasses this one? If so, I'd love to hear about it! Respond in the comments.<br />
<br />
Click below to get the recipe. <br />
<a name='more'></a><br />
<h2 style="text-align: center;">
Buttermilk Carrot Cake Recipe</h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UglEbHPhqjqFsX9mtcckEXMUufU9VZ6hgDSeSQ7IaW6vghnyFRooaDXxMjyfEoVLpvvj4MBDNuy_md8GQRhLEgqq5R6gqRdftETQSA7eHHidusszSAtcB0Y3DcFOo0qy-KHkI12m0ezL/s1600/Carrot+Cake+250+cropped.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/AVvXsEh1UglEbHPhqjqFsX9mtcckEXMUufU9VZ6hgDSeSQ7IaW6vghnyFRooaDXxMjyfEoVLpvvj4MBDNuy_md8GQRhLEgqq5R6gqRdftETQSA7eHHidusszSAtcB0Y3DcFOo0qy-KHkI12m0ezL/s1600/Carrot+Cake+250+cropped.jpg" height="400" width="400" /></a></div>
<h4>
Ingredients</h4>
2 1/2 cups flour<br />
1 1/2 cups grated carrots<br />
1 teaspoon Baking Soda<br />
2 teaspoons Cinnamon<br />
1/2 teaspoon Ginger<br />
1/4 teaspoon All Spice<br />
1/2 teaspoon Kosher Salt<br />
3 large eggs<br />
1 1/3 cup sugar<br />
1/3 cup brown sugar<br />
3/4 cups buttermilk<br />
3/4 cups vegetable oil<br />
<br />
<h4>
Directions</h4>
1. Preheat oven to 350F. Butter a 9" x 3" deep round cake pan and line it with parchment paper and set aside<br />
<br />
2. Add flour, baking powder, baking soda, spices, and salt to a large mixing bowl and mix well. Add carrots to this mixture, stirring to ensure the carrots are well coated with the dry ingredients. <br />
<br />
3. Add eggs, sugar, brown sugar and buttermilk to the bowl of a stand mixer fitted with whisk attachment. Beat this mixture until it begins to get fluffy (about 2 minutes). While mixer is still running, carefully drizzle the vegetable oil into the egg mixture.<br />
<br />
4. Add the wet ingredients to the dry ingredients, stirring until just combined.<br />
<br />
5. Pour into prepared cake pan and bake for 45-55 minutes or until a toothpick comes out clean.<br />
<br />
<h2 style="text-align: center;">
Cream Cheese Frosting Recipe</h2>
<h4>
<u>Ingredients for Frosting</u></h4>
4 ounces cream cheese, softened<br />
2 tablespoons butter, softened<br />
1 1/2 cups confectioner's sugar<br />
2 teaspoon pure vanilla extract<br />
(optional: 1 tablespoon half and half if necessary to thin)<br />
<br />
<h4>
<u>Directions for Frosting</u></h4>
<ol>
<li>In the bowl of a stand mixer fitted with paddle attachment, combine cream cheese and butter until fluffy.</li>
<li>Gradually add in confectioner's sugar (on lowest setting).</li>
<li>Once confectioner's sugar is fully incorporated, add in vanilla extract and half and half. If it is too thick, continue to add more half and half one teaspoon at a time, until desired consistency is reached.</li>
</ol>
Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com6tag:blogger.com,1999:blog-5615940046463338444.post-16236885730796172092015-01-19T19:18:00.000-05:002015-01-19T19:18:07.813-05:00Coming Soon...Recipes for the Big Game Using Chobani Yogurt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwJKlm3xUyTG1rnptaiY4ljyGN3GmbuNXYKE5N5cDl-EpxA6sDUjrYxCHLDG087LXfLIVyOJIrZisop02wfLQmSyPZnjixQ-0Cxu3Wy9UI7cB0h-UZ-t6YFcZjTBkFuCHO1xD8zB3XpME/s1600/20100721_Chobani+Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwJKlm3xUyTG1rnptaiY4ljyGN3GmbuNXYKE5N5cDl-EpxA6sDUjrYxCHLDG087LXfLIVyOJIrZisop02wfLQmSyPZnjixQ-0Cxu3Wy9UI7cB0h-UZ-t6YFcZjTBkFuCHO1xD8zB3XpME/s1600/20100721_Chobani+Logo.jpg" height="312" width="640" /></a></div>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19px;">Big news over here! The Chobani Yogurt company emailed me this evening asking me to participate in their Superbowl campaign by developing game day food items and blogging about them. I'm so excited, I just had to share the news! So, be on the lookout for some exciting new recipes over the next two weeks!</span>Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com3tag:blogger.com,1999:blog-5615940046463338444.post-17644151828782687922015-01-11T20:44:00.001-05:002015-01-12T07:12:40.772-05:00Chicken Chipotle Tacos <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0rIKgncFlMCHi_s9SFAGpI1LQJP6pcsEzqn74ZqFXWRAcQCUdd_kNsdvViEllMY_GoNeBjZEF5RX5-i13wvrGM6EWBAvCvV8Q4GlsvF7-qZuy8pM9lm1VaYNMF_5peiy0zPRtp9kGI7m/s1600/Chicken+chipotle+taco+550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0rIKgncFlMCHi_s9SFAGpI1LQJP6pcsEzqn74ZqFXWRAcQCUdd_kNsdvViEllMY_GoNeBjZEF5RX5-i13wvrGM6EWBAvCvV8Q4GlsvF7-qZuy8pM9lm1VaYNMF_5peiy0zPRtp9kGI7m/s1600/Chicken+chipotle+taco+550.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chipotle Chicken Tacos</td></tr>
</tbody></table>
So, earlier this week I made these chipotle chicken tacos, and they were really amazing. As I mentioned in <a href="http://www.elizabethobsesses.com/2015/01/mango-salsa.html" target="_blank">Mango Salsa</a> post, we're having a cold snap here in Delaware, and I'm trying to bring back the tastes and smells of Summer with some really good hot weather food. It was too cold to stand out and grill them like I would ordinarily (<i>and by that, I mean like my husband would ordinarily, lol</i>), so I pan seared them in a screaming hot skillet, then popped them in a 375F oven for 20 minutes. That's it! A quick peek inside revealed that they were cooked to juicy perfection.<br />
<br />
If this was the only meal I could eat every day for the rest of my life, I would be totally okay with that. In my opinion, the spicy, smoky chipotle peppers are the shining star of this dish, and I use them to make a marinade for the chicken. Because these guys are bringing the heat, I temper them with a good amount of honey along with a host of other good stuff: garlic, cilantro, soy sauce, black pepper, and lots of fresh lime juice. <br />
<br />
I like to make up a batch of this marinade and use it to marinate chicken for at least 24 hours prior to cooking it. I reserve at least 1/2 cup so that I can use it as a dip for the chicken after it is cooked. Of course this reserved bit is set aside and <i>not used </i>to marinate the chicken. <br />
<br />
On the blogging side of things, by the time dinner was over with, it was too dark to get a good photo for this post, so I packed everything up in plastic containers and put a note on them that said "EO Photo Food - do not eat!" My kids weren't too happy with not being able to tear into the leftovers because I was saving them <i>to take pictures of.</i> This morning I began reheating, cutting, and assembling the tacos for the photos. When I was finished, it was only 11am, and I had this beautiful plate of chicken chipotle tacos that I had <i>no plan</i> to eat. I saw tiny Amanda eyeing them up so I casually asked her if she wanted them because I was done with them now. It was funny because she was so excited at being gifted a beautiful "<i>photo worthy"</i> (her words) lunch and she didn't even have to make it! She just kept asking, "<i>really</i>?" "<i>Mom, Really</i>!?" She loves eating my food - especially after it has been styled to perfection. <br />
<br />
Click below to get the marinade recipe:<br />
<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XpI4HMMWl1P0dAdwkAXU1AtTRKFn5lp0QUG8Eq6-DaD-1LjXuhEfJu-hLA30rIVHBRdPHyDRzJo9fExG83ABpjH_d4QQhoZwxAH5DNJEhvq8runFKwlQ27V8E3pkBvNA9gO-qr_du5L0/s1600/Chicken+chipotle+closeup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
<h2 style="text-align: center;">
<u style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">Chipotle Marinade</u></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XpI4HMMWl1P0dAdwkAXU1AtTRKFn5lp0QUG8Eq6-DaD-1LjXuhEfJu-hLA30rIVHBRdPHyDRzJo9fExG83ABpjH_d4QQhoZwxAH5DNJEhvq8runFKwlQ27V8E3pkBvNA9gO-qr_du5L0/s1600/Chicken+chipotle+closeup.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/AVvXsEj7XpI4HMMWl1P0dAdwkAXU1AtTRKFn5lp0QUG8Eq6-DaD-1LjXuhEfJu-hLA30rIVHBRdPHyDRzJo9fExG83ABpjH_d4QQhoZwxAH5DNJEhvq8runFKwlQ27V8E3pkBvNA9gO-qr_du5L0/s1600/Chicken+chipotle+closeup.jpg" height="320" width="320" /></a></div>
<h4>
<u style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">Ingredients</u></h4>
<span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">2 limes, juice and pulp </span><br />
<span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">2 chipotle peppers* </span><span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">(from a can on chipotle peppers in adobo sauce)</span><br />
<span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">4 tablespoons adobo sauce* </span><span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">(from the can)</span><br />
<span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">3 cloves garlic, minced</span><br />
<span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">2 tablespoons soy sauce</span><br />
<span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">1 teaspoon onion powder</span><br />
<span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">4 tablespoons vegetable oil</span><br />
<span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">1/3 cup fresh cilantro, finely chopped</span><br />
Freshly ground black pepper, to taste<br />
<i style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;"><br /></i><span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;"></span><i style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">* Chipotle peppers in adobo sauce are canned. They're available in the Spanish/Mexican aisle of the market. These are spicy little guys. Use fewer peppers if you're sensitive to spicy foods, or consider using only the adobo sauce instead until you become familiar/used to the level of spiciness. </i><br />
<br style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;" />
<u style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">Directions</u><br />
<ul>
<li><span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">Put all ingredients in food processor and pulse until a thick sauce is formed.</span><span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;"> </span></li>
<li><span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">Reserve at least a half cup for use as a dipping sauce</span></li>
<li><span style="background-color: white; font-family: Cambria; letter-spacing: 1px; line-height: 23px;">Pour remainder of sauce over raw chicken and allow to marinate at least one hour and up to 48 hours</span></li>
<li><span style="background-color: white;"><span style="font-family: Cambria;"><span style="letter-spacing: 1px; line-height: 23px;">Drain chicken from marinade and pan sear in a hot skillet until dark brown on both sides then place in an oven-safe dish and bake at 375F for 20 minutes or until done.</span></span></span></li>
<li><span style="background-color: white;"><span style="font-family: Cambria;"><span style="letter-spacing: 1px; line-height: 23px;">Cut chicken into strips and place on pan toasted tortillas. Garnish as desired.</span></span></span></li>
</ul>
Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com3tag:blogger.com,1999:blog-5615940046463338444.post-38430636539052962002015-01-09T22:10:00.002-05:002015-01-09T22:14:44.095-05:00Mango Salsa<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWrsJ4mvLtg3_PrAscVRvx9eVHq3MMFY50HWLFTnk_cYQzXhnxg7V9XAt1XUxoq2BuFNnoRzK7cgt5uygSKQHJLMveRF7RSwZC93Lu-DHp0NHh_y1UKYiFmOp4LN0jklb8n2X3Mv9xt7V/s1600/pic+monkey+Mango+Salsa+550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWrsJ4mvLtg3_PrAscVRvx9eVHq3MMFY50HWLFTnk_cYQzXhnxg7V9XAt1XUxoq2BuFNnoRzK7cgt5uygSKQHJLMveRF7RSwZC93Lu-DHp0NHh_y1UKYiFmOp4LN0jklb8n2X3Mv9xt7V/s1600/pic+monkey+Mango+Salsa+550.jpg" height="640" title="Mango Salsa" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mango Salsa</td></tr>
</tbody></table>
This past week an Arctic Blast has whipping through Delaware, and it has been so c-o-l-d. While I know other parts of the country have it worse, but here on the East Coast, we don't usually see temperatures <i>that</i> low. They even had a 2-hour delay for most of the area schools because the temperature was only 10F in the morning.<br />
<br />
I decided that if I couldn't get the weather to cooperate, I'd bring some color and a little bit of heat back in the form of this bright, citrusy treat. If you're anything like me, you're looking at this Mango Salsa and longing for the warmer nights of Summer. The bright flavors and combination of ingredients balance the heat of the Jalepenos perfectly. Served with warmed tortilla chips or alongside a chicken breast marinated in my <a href="http://www.elizabethobsesses.com/2014/10/grilled-honey-chipotle-lime-chicken.html" target="_blank">honey chipotle</a> sauce, you can't go wrong. This recipe can't get any easier and it only takes ten minutes to whip up. <br />
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Now, I need other recipes to help us warm up! If you have any ideas, respond in the comments!<br />
<br />
<h2 style="text-align: center;">
<u>Fresh Mango Salsa Recipe</u></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSMO6lf_lY3uKl03IfhZJwy3PNYODw65GdQtaAGb1LV76XC2uwgkMQxgJdBEUAPPGX-sPlZpmGXSIZyoBzFyCG0lc9Q6hxen5rHQpKdRsT93hED-Zp8CjvYK9ih66IeYRFq5_6SQ4iDdV/s1600/closeup+Mango+Salsa+550.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/AVvXsEgcSMO6lf_lY3uKl03IfhZJwy3PNYODw65GdQtaAGb1LV76XC2uwgkMQxgJdBEUAPPGX-sPlZpmGXSIZyoBzFyCG0lc9Q6hxen5rHQpKdRsT93hED-Zp8CjvYK9ih66IeYRFq5_6SQ4iDdV/s1600/closeup+Mango+Salsa+550.jpg" height="320" width="320" /></a></div>
<h4>
Ingredients</h4>
4 Mangos, diced into 1/4" cubes<br />
1 Red Onion, diced<br />
1 Red Pepper, diced<br />
3 Cloves garlic, minced<br />
1-3 Jalepenos, seeded and chopped, to taste<br />
Cilantro, chopped - about 1/3 cup<br />
Kosher Salt, to taste<br />
1 Lime, juiced, to taste<br />
<br />
<h4>
Directions</h4>
Using a large spoon, mix all ingredients together. Refrigerate at least 2 hours before serving. <br />
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<br />Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com3tag:blogger.com,1999:blog-5615940046463338444.post-46269273297149104132014-12-31T09:35:00.001-05:002014-12-31T09:47:02.724-05:00Chili de Salchichas - Sausage Chili<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjA32Ysx0eqZuZgPtoytd10AfVJE5YZ_KlIHr2ZNpQW60gZM-Hz3jUf3IgdUH1Pa4DwgX3McFTenXtezvjp8_oiES29RvdIlONY9gLlyQsmmfyd4QjfO8UvE1uL2txc6Q2ZEoIcjwR9ss/s1600/Sausage+chili+550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="sausage chili, chili de salchichas, chili con carne, chili" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjA32Ysx0eqZuZgPtoytd10AfVJE5YZ_KlIHr2ZNpQW60gZM-Hz3jUf3IgdUH1Pa4DwgX3McFTenXtezvjp8_oiES29RvdIlONY9gLlyQsmmfyd4QjfO8UvE1uL2txc6Q2ZEoIcjwR9ss/s1600/Sausage+chili+550.jpg" height="640" title="Chili" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chili de Salchichas (Sausage Chili)</td></tr>
</tbody></table>
Chili is one of my favorite cold weather <i>one pot meals. </i>It's probably one of the first meals I ever made after moving out on my own (oh those many, <i>many</i> years ago) but it's been around since the 1880's. It's amazing how combining a few bold ingredients can turn them into something completely different and hearty. It's a versatile dish that can be made many different ways depending on your taste, mood, or even where you're from: Chicken with white beans, also known as White Chili, Chili Verde, made with chunks of pork and slow cooked in a green chili sauce, and even Vegetarian Chili are common variations.<br />
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Equally diverse is what you put <i>under</i> your chili. While some people choose to have it plain, Cincinnati style is served over spaghetti noodles and topped with cheese. In the South, it's commonly served over rice with a side of cornbread. This particular recipe is for Sausage Chili - or Chili de Salchichas as my dear friend, Michelle calls it. <br />
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What favorite or regional versions do you make at home? Respond in the comments and let me know!<br />
<i><br /></i>
Note: This recipe works great in the crock pot too! Just be sure to brown the meat on the stovetop first, then transfer straight to crockpot. <i>For the recipe, click below.</i><br />
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<a name='more'></a><br />
<br />
<h2 style="text-align: center;">
<u>Recipe for Chili de Salchichas - Sausage Chili</u></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7-VI7dvm3sErnLXCLpVAesX6oGmTx4JGiiHaX5q8XcrIi2fHAgHVO9K0WlQC3uQnwazaZLpPF9QDOA5IeiJTx_qZPC51tuvlgM6BYkDHJ7v9fi_GQRODY8CnVjv60jTnv9KhdD3qhtEl/s1600/IMG_1320.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/AVvXsEgW7-VI7dvm3sErnLXCLpVAesX6oGmTx4JGiiHaX5q8XcrIi2fHAgHVO9K0WlQC3uQnwazaZLpPF9QDOA5IeiJTx_qZPC51tuvlgM6BYkDHJ7v9fi_GQRODY8CnVjv60jTnv9KhdD3qhtEl/s1600/IMG_1320.jpg" height="400" width="400" /></a></div>
<h4>
Ingredients</h4>
<br />
2 pounds of breakfast sausage (spicy or hot)<br />
1 pound of Italian sausage (spicy or hot)<br />
1 large onion, chopped<br />
1/2 bell pepper, chopped<br />
2 jalepeno peppers, chopped (optional)<br />
3 cloves garlic, minced<br />
2-1lb, 13oz can Tomato Sauce<br />
2-1lb, 13oz cans Kidney beans<br />
1-1lb, 13-oz can Diced Tomatoes<br />
4 Tablespoons Chili Powder<br />
2 teaspoons Cumin Powder<br />
<h4>
</h4>
<h4>
Toppings (Optional)</h4>
Shredded Cheddar Cheese<br />
Sour cream<br />
Jalepeno peppers<br />
Fresh Limes<br />
<br />
<h4>
Directions</h4>
1. Brown the two types of sausage well in a large Dutch Oven. <br />
2. Add onions and green pepper and cook until they are translucent. <br />
3. Add garlic and allow that to cook until it begins to get fragrant (about 2 minutes).<br />
4. Add tomato sauce and diced tomatoes.<br />
5. Add beans - stir carefully so as to not break them.<br />
6. Add spices - taste and adjust accordinglyElizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com3tag:blogger.com,1999:blog-5615940046463338444.post-66323187220879083302014-12-27T20:42:00.001-05:002014-12-27T20:51:17.565-05:00Italian Meatballs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUevjyhktMJj3Nx5LadI0lp-LDAmK3Dnr5g_Lf6B64sDW99SnflRNkF42Mux-WBe3BuuGqTCI1wsFlopCI0KCMEaC34T0lwUdSdoSg8bwvh8jh6-rxjBJbIhy6AtPls0KF_Y4X2-P_P-4g/s1600/Meatballs+5501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUevjyhktMJj3Nx5LadI0lp-LDAmK3Dnr5g_Lf6B64sDW99SnflRNkF42Mux-WBe3BuuGqTCI1wsFlopCI0KCMEaC34T0lwUdSdoSg8bwvh8jh6-rxjBJbIhy6AtPls0KF_Y4X2-P_P-4g/s1600/Meatballs+5501.jpg" height="640" title="Feeding the freezer, polpette, Italian Meatballs " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Italian Meatballs</td></tr>
</tbody></table>
<br />
Meatballs - real Italian Meatballs - are among my <i>favorite</i> things to make and I like to have plenty on hand. While they're not terribly difficult to make, they take more time than I typically have on an average weeknight so I like to make them in advance on the weekends. <br />
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Pasta and meatballs are a staple here, and are especially perfect for busy nights when I don't have a lot of time. You know the kind of nights I'm talking about - the ones where you have to take the kids to three different practices and you spend all your time driving and fantasizing about how much easier your life would be if you just hit one of the ten fast food drive throughs you pass on your way home from work? <i>Don't do it</i>! With a little advance planning, you can have a hot meal on the table in just a few minutes that is so much better than anything <i>ever </i>passed through a drive through window. <br />
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When I make these, I usually make enough to roll out about a hundred meatballs in any given batch. I know that sounds like a lot, but if you already planned to make meatballs, and have everything out, it doesn't take that much more time to make a big batch. I always have my kids help with this part, and we can roll out a hundred in about fifteen minutes. I freeze them on a cookie sheet, then vacuum seal the frozen meatballs by the dozen. I like to think of it as <i>feeding the freezer</i>, and this method gets me through on even the busiest nights. In fact, I use this method of cooking so often, I'll be dedicating an entire section of my blog to <i>feeding the freezer </i>over the coming year. <br />
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I'd love to know how you survive busy nights and hungry kids? What's your favorite meal to serve? Click below for my meatball recipe.<br />
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<a name='more'></a><h2 style="text-align: center;">
<u>Recipe for Italian Meatballs</u></h2>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pBcfIzOn4CL7bDF7NBkdw3co-OA3amh0sJqLGCdnZBk97uSSmsZMvDzkDNOinVeYxz4gVTU-XcyCvnqA00-sZyAxxKHgvNI_lIbJR783knSSW6N4-w9hOo7ziIjapJ82pqZ20Z4CUauo/s1600/Meatballs+5502.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pBcfIzOn4CL7bDF7NBkdw3co-OA3amh0sJqLGCdnZBk97uSSmsZMvDzkDNOinVeYxz4gVTU-XcyCvnqA00-sZyAxxKHgvNI_lIbJR783knSSW6N4-w9hOo7ziIjapJ82pqZ20Z4CUauo/s1600/Meatballs+5502.jpg" height="640" title="Feeding the freezer, polpette, Italian Meatballs " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Italian Meatballs</td></tr>
</tbody></table>
<h4>
<u>Ingredients (Makes approx 100 golf ball sized meatballs)</u></h4>
3 lbs ground beef (at least 85%)<br />
2 lbs ground pork<br />
4 eggs, beaten<br />
2 cups Locatelli Cheese<br />
1 large white onion, chopped<br />
4 cloves garlic, finely minced<br />
3/4 cup chopped (fresh) parsley or 1/2 cup dried parsley<br />
2 teaspoons dried Italian seasoning<br />
1/4 cup fresh oregano or 3 teaspoons dried oregano<br />
1 teaspoon crushed red pepper flakes<br />
15 slices Italian bread, toasted and turned into bread crumbs<br />
1/2 cup milk<br />
salt and pepper to taste<br />
Fresh basil. Always have fresh basil.<br />
<br />
<h4>
<u>Directions</u></h4>
1. Put bread crumbs in a large bowl and add milk. Stir to combine.<br />
2. In a separate bowl, add ground beef and ground pork<br />
3. To the bowl containing meat, add beaten eggs, Locatelli, onion, garlic, parsley, Italian seasoning,<br />
oregano, crushed red pepper flakes, and salt and pepper.<br />
4. Add bread crumb/milk mixture to the bowl with meat and spices. Use your hands to combine <br />
everything well.<br />
5. Roll into balls about 1 1/2" - 2" across and place into a prepared casserole dishes. It's ok if they<br />
touch, just try to keep the size consistent.<br />
6. Put into a 375F oven for about 30 minutes, then remove from oven and turn them carefully so<br />
they can brown on both sides.<br />
7. Return to the oven and continue to cook until they are well browned.<br />
8. After they are cool to the touch, place on baking sheets and freeze them.<br />
9. You can either put all of the frozen meatballs in a Ziplok bag and just pull out what you need<br />
(similar to commercial meatballs you can get at the market) or vacuum seal them in meal size<br />
portions.<br />
10. When using frozen meatballs, simply defrost in a microwave or add directly into your sauce until<br />
they are heated through.Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com2tag:blogger.com,1999:blog-5615940046463338444.post-34549982899586967892014-12-21T20:23:00.001-05:002014-12-21T20:35:23.561-05:00Salted Chocolate Toffee Pretzel Bark<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJO_RAeL2J3Zpp-6-GDnEAO9MmONJJy9eErP2CWMezEBwsqKXzZ69qjYsFzS58wtVJ4TP0IFxaz9h8UolpziRBKwQXcfa5DRT6HeX5Y9CDKsyDmQpb5xYP4y8c3gqFJsFGUp9no8VCz5S/s1600/Pretzel+Bark+550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJO_RAeL2J3Zpp-6-GDnEAO9MmONJJy9eErP2CWMezEBwsqKXzZ69qjYsFzS58wtVJ4TP0IFxaz9h8UolpziRBKwQXcfa5DRT6HeX5Y9CDKsyDmQpb5xYP4y8c3gqFJsFGUp9no8VCz5S/s1600/Pretzel+Bark+550.jpg" height="640" title="Salted Chocolate Toffee Pretzel Bark" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted Chocolate Toffee Pretzel Bark</td></tr>
</tbody></table>
Salted chocolate toffee pretzel bark is one of my <i>favorite </i>things. The taste is out of this world, and it makes a perfect hostess gift to bring to your holiday parties. With a red ribbon and some crushed candy cane as a garnish, it looks like it took all day to make. It'll be your secret that it really took only 15 minutes from start to finish. <br />
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I love how this photo turned out, and I have to give credit to my lovely daughter, (tall) Amanda. Thanks to her creative spirit and food styling skills, we were able to pull the elements of the season into our shot. <br />
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Click below for photos of each step and the recipe - but before you do, what are your favorite hostess gifts to bring to your holiday gatherings? Respond in the comments.<br />
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<a name='more'></a><br />
Step 1 - Line a baking sheet with parchment paper. Spread as many mini pretzels on it as can fit in a single layer.<br />
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Step 2 - In a saucepan, add two sticks of butter and melt over medium heat. When melted, add 1 1/4 cups brown sugar and stir until smooth. The sugar will sink to the bottom and the butter stays at the top. They will not mix well but don't worry. Allow the contents to come up to a boil. When it does, allow it to boil for three minutes without stirring it.<br />
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Step 3 - Pour the butter and brown sugar mixture over the pretzels, being careful not to disturb the single layer structure. There won't be enough to cover them but it's ok, the next step takes care of this.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RMXcLzD_-3WtIbN8N9W2XX-MdTdTHyo9zdvLCTP6d_JaUHqIJldh3p4Pf57X53UEKb7whyphenhyphenAg4Ue3t4qBPlEOSER7ibdfsL4paQiCaOudNXu0QcmbktJcweNQXOkGLitpje0QnXOeUEZu/s1600/IMG_1211.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RMXcLzD_-3WtIbN8N9W2XX-MdTdTHyo9zdvLCTP6d_JaUHqIJldh3p4Pf57X53UEKb7whyphenhyphenAg4Ue3t4qBPlEOSER7ibdfsL4paQiCaOudNXu0QcmbktJcweNQXOkGLitpje0QnXOeUEZu/s1600/IMG_1211.jpg" height="425" title="Salted Chocolate Toffee Pretzel Bark" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretzels in a single layer</td></tr>
</tbody></table>
Step 4 - Pop the baking sheet into a 375F oven for 5 minutes. Notice that when you remove them from the oven, the toffee has spread into all the crevices and is now reaching all the pretzels.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_O3G9eqX3L58CyejbMLjAuq3rjl0wU9qnM5sBCOlbE4SZVc3sdg01DZbU-WdJI-zFUI5912Zz2iSngKmCiBIZjAOCEFKMuyJ8i1fENRaKZigNMBTMnDJODXNVC4ermcnt8emDcWk4Xc5/s1600/IMG_1213.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_O3G9eqX3L58CyejbMLjAuq3rjl0wU9qnM5sBCOlbE4SZVc3sdg01DZbU-WdJI-zFUI5912Zz2iSngKmCiBIZjAOCEFKMuyJ8i1fENRaKZigNMBTMnDJODXNVC4ermcnt8emDcWk4Xc5/s1600/IMG_1213.jpg" height="426" title="Salted Chocolate Toffee Pretzel Bark" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toffee added to pretzel layer</td></tr>
</tbody></table>
Step 5 - Top the toffee covered pretzels with 2 cups of semi-sweet chocolate chips. Pop it back in the oven for 3 more minutes.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49glU-wHDCyCWf9FUckibSVLlKlEnsOUgFwFF-pu4MaLya5yV9pcyepMqLTuSf_iZ8UqxoCwyUUicYAh8M1PfxnEXQOM1Si6NjhXsIoz2xofk4Y_jaVKo6vE9f0h33XRGmCy6GbcS1DC4/s1600/IMG_1224.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49glU-wHDCyCWf9FUckibSVLlKlEnsOUgFwFF-pu4MaLya5yV9pcyepMqLTuSf_iZ8UqxoCwyUUicYAh8M1PfxnEXQOM1Si6NjhXsIoz2xofk4Y_jaVKo6vE9f0h33XRGmCy6GbcS1DC4/s1600/IMG_1224.jpg" height="426" title="Salted Chocolate Toffee Pretzel Bark" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate chips added to pretzel and toffee layer</td></tr>
</tbody></table>
Step 6 - When you remove the baking sheet from the oven this time, immediately spread the chocolate chips so they form a nice, smooth coating over the pretzels and toffee.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgDSNA6-_mzvRwU1FpMH67Xrz36k5mbFOuKjUlA4WdRhrR5uCJFIMXwlbp_6cUw8HNGHpLfiRT4uRCBCFDUbywQXm1BSBlSTIh1c-Tm8psME2C2mb-yV-NHW3fu7x5MczUX39s4Ep03lp/s1600/IMG_1227.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgDSNA6-_mzvRwU1FpMH67Xrz36k5mbFOuKjUlA4WdRhrR5uCJFIMXwlbp_6cUw8HNGHpLfiRT4uRCBCFDUbywQXm1BSBlSTIh1c-Tm8psME2C2mb-yV-NHW3fu7x5MczUX39s4Ep03lp/s1600/IMG_1227.jpg" height="426" title="Salted Chocolate Toffee Pretzel Bark" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoothing the chocolate layer out on the pretzel bark</td></tr>
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Step 7 - Before the chocolate layer can cool, sprinkle sea salt over the top so that it sets up in the chocolate. <br />
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Step 8 - Allow to cool, then refrigerate. Once cold, break up into large pieces.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_rK-tA3qeISCOKMtcyws5Pk6t84qEGNXSV5HqOhYCx-PNXDRAseE-RKyGXLEqgldbE0oPp-qR-Mr9P3BPMQAFUD-XPhLovHwTCGbMcPK7ZUbB9WZX7f2mX9m49FbU1xdVtrGCjiwd6WT/s1600/IMG_1230.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_rK-tA3qeISCOKMtcyws5Pk6t84qEGNXSV5HqOhYCx-PNXDRAseE-RKyGXLEqgldbE0oPp-qR-Mr9P3BPMQAFUD-XPhLovHwTCGbMcPK7ZUbB9WZX7f2mX9m49FbU1xdVtrGCjiwd6WT/s1600/IMG_1230.jpg" height="426" title="Salted Chocolate Toffee Pretzel Bark" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted Chocolate Toffee Pretzel Bark</td></tr>
</tbody></table>
<h2 style="text-align: center;">
<u>Salted Chocolate Toffee Pretzel Bark Recipe</u></h2>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpCkLoFdeqZU-QHCrc2x3Ms9SkUpBXLKcIlSlWyzwxCOUwYKlAqCEwP3vELAhmS_Ay7kluNZWFFdRQg1eWSIVGcS7Xz3AXjOZ0w7fhVNlOZMTQZRvMuwVqiJ7n8CwrdWxy_ajqM4V6aiY/s1600/Pretzel+Bark2+550.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpCkLoFdeqZU-QHCrc2x3Ms9SkUpBXLKcIlSlWyzwxCOUwYKlAqCEwP3vELAhmS_Ay7kluNZWFFdRQg1eWSIVGcS7Xz3AXjOZ0w7fhVNlOZMTQZRvMuwVqiJ7n8CwrdWxy_ajqM4V6aiY/s1600/Pretzel+Bark2+550.jpg" height="400" title="Salted Chocolate Toffee Pretzel Bark" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted Chocolate Toffee Pretzel Bark</td></tr>
</tbody></table>
<h4>
Ingredients</h4>
~ 3 cups Mini Pretzels<br />
2 sticks butter<br />
1 1/4 cups dark brown sugar<br />
2 cups semi-sweet chocolate chips<br />
Sea Salt<br />
Crushed candy cane for garnish (optional)<br />
<h4>
</h4>
<h4>
Directions</h4>
Step 1 - Line a baking sheet with parchment paper. Cover with mini pretzels in a single layer.<br />
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Step 2 - In a saucepan, add two sticks of butter and melt over medium heat. Add 1 1/4 cups brown sugar; stir until smooth. Allow to boil for three minutes without stirring.<br />
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Step 3 - Pour butter and brown sugar mixture over pretzels.<br />
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Step 4 - Bake @ 375F for 5 minutes. <br />
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Step 5 - Top with 2 cups of semi-sweet chocolate chips. Bake @ 375F for 3 more minutes<br />
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Step 6 - Spread the (melted) chocolate chips.<br />
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Step 7 - Sprinkle sea salt over the top so that it sets up in the chocolate. <br />
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Step 8 - Allow to cool, then refrigerate. Once cold, break up into large pieces.Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com4tag:blogger.com,1999:blog-5615940046463338444.post-11923511761083682822014-12-20T22:39:00.001-05:002014-12-20T22:57:03.271-05:00Interview on DishfolioI've been waiting to share some news with my readers all week, and am very excited that I have the green light to finally spill the beans. Earlier this week, I was interviewed by <a href="http://www.dishfolio.com/" target="_blank">Dishfolio</a> about my blog, and last night the interview went live on their website. You can check out the interview here:<br />
<a href="http://www.dishfolio.com/blog/2014/dec/food-blogger-interview-elizabeth-of-elizabeth-obsesses" target="_blank">Elizabeth Obsesses interview on Dishfolio</a>.<br />
<div>
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For those of you who may not be familiar with <a href="http://www.dishfolio.com/" target="_blank">Dishfolio</a>, here is an excerpt from their website describing what they're about:<br />
<blockquote class="tr_bq">
<span style="background-color: white;"><span style="color: #666666;">At dishfolio, we love food - and food photography. Our motto is "eat. share. drool." and we aim to do just that with every single image we post.</span></span><span style="background-color: white;"><span style="color: #666666;"> </span></span> </blockquote>
<blockquote class="tr_bq">
<span style="background-color: white;"><span style="color: #666666;">Our goal is to provide you with a portfolio of high quality food images and related recipes from around the food blogosphere. We want the general public to be able to search our site and find, not only delicious-looking images of perfectly prepared foods, but also links to many food blogger's sites and their wealth of recipes. We hope you will participate in our food community by posting your own images and recipes or by browsing through the many "dishfolios" we have to offer. Our photos change all the time, so stop by frequently to be sure you don't miss some great photography and food.</span></span><span style="background-color: white;"><span style="color: #666666;"> </span></span> </blockquote>
<blockquote class="tr_bq">
<span style="background-color: white;"><span style="color: #666666;">Dishfolio is also interested in helping you become the best you can be at food photography. We hate it when people get discouraged when their submissions get declined. Yes, we know it isn't fun to be rejected, but our intention is to help you improve your submission so it gets published. To do this, we try to make it as easy as possible to resubmit your photo with our recommendations. We also offer one-on-one assistance if you are having trouble, so please don't be afraid to ask for help. Our goal is to provide you with clear, consistent and useful feedback should your photo get rejected so that you will know exactly what you need to do to get it published next time.</span></span><span style="background-color: white;"><span style="color: #666666;"> </span></span><span style="background-color: white;"><span style="color: #666666;">We hope you share our love for food and photography.</span></span></blockquote>
I hope you'll take the time to check out my interview and let me know what you think of it in the comments! While you're there, take a look around their site. It's filled with beautiful images of food that links back to other amazing food blogs for the recipes that accompany the images. Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com1tag:blogger.com,1999:blog-5615940046463338444.post-44141535599744963222014-12-14T20:03:00.002-05:002014-12-14T20:13:11.848-05:00Blueberry Pie With Braided Crust<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGM9jtCcJHd72s-T06nBimskrqZpXnNlPiLq5CHGFZJPxui7ngCYjLQcUtotkL-xQdYzXo-4tMezUNb4pfP_8FXOB6c5FvE-Wf79sdg8PcofdESIXolW0-G1G77-eEgZjaL_pSpMDbHLA/s1600/IMG_0763.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGM9jtCcJHd72s-T06nBimskrqZpXnNlPiLq5CHGFZJPxui7ngCYjLQcUtotkL-xQdYzXo-4tMezUNb4pfP_8FXOB6c5FvE-Wf79sdg8PcofdESIXolW0-G1G77-eEgZjaL_pSpMDbHLA/s1600/IMG_0763.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry pie with braided crust</td></tr>
</tbody></table>
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I also call this recipe Blueberry pie with a LOL crust. My oldest son, Ryan, <i>devours</i> blueberry pies. If I were to make a blueberry pie - just for him - every day of the week, he would never get tired of it. I love how easy it is to throw a pie together and have it ready in no time, although I'm still perfecting my crust technique, as shown in the photo above (it's ok, I laughed at it too).<br />
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I've described this before when I wrote about <a href="http://www.elizabethobsesses.com/2014/09/delaware-city-peach-pie.html" target="_blank">peach pie</a>...and <a href="http://www.elizabethobsesses.com/2014/09/the-perfect-deep-dish-apple-pie.html" target="_blank">apple pie</a>... and even <a href="http://www.elizabethobsesses.com/2014/12/leftover-turkey-pot-pie.html" target="_blank">turkey pot pies</a>. You don't even need to measure things. Just add sugar and flour to the desired fruit, dot with butter, and add it to the waiting pie crust. Bake until <i>it tells you</i> it's done. It tells you when you can smell it...and by bubbling out of the vent holes...and when the crust is golden brown. It's easy peasy. Click below to read more.<br />
<a name='more'></a><h2 style="text-align: center;">
Blueberry Pie Recipe</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmzDlyYOXUCPxPYKGUAfLvqb1J8s5KMTMxUc-ImKFvWdm9qtDewsOyDaaqcno3yc2E-coB80CdnwJyyMtcah0mzmUSqAY1IokUkVm-mNn4Y0V4qU_q7qkOHs280QMRdFneedsA1wNdnxUT/s1600/IMG_0762.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/AVvXsEgmzDlyYOXUCPxPYKGUAfLvqb1J8s5KMTMxUc-ImKFvWdm9qtDewsOyDaaqcno3yc2E-coB80CdnwJyyMtcah0mzmUSqAY1IokUkVm-mNn4Y0V4qU_q7qkOHs280QMRdFneedsA1wNdnxUT/s1600/IMG_0762.jpg" height="392" width="400" /></a></div>
<h4>
Ingredients</h4>
Pillsbury pie crust (top and bottom)<br />
4 Cups fresh or frozen blueberries<br />
1 cup sugar<br />
1/4 teaspoon salt<br />
1/2 cup flour<br />
2 tablespoons butter cut into small squares<br />
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<h4>
Directions</h4>
1. Roll out the bottom pie crust into a deep dish pie plate and pierce with fork. Allow ends to hang over the pie plate.<br />
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2. Add blueberries to a large bowl. Add sugar, salt, and flour to the blueberries. Working carefully so as not to mash the blueberries, fold with a large spoon until berries are completely coated. Don't worry about the dry ingredients that sink to the bottom of the bowl. When you bake the pie, these will combine with the juices and make a thick blueberry sauce.<br />
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3. Add the blueberries to the pie plate. Add all of them - they should be mounding over the top of the plate. <br />
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4. Dot the blueberry filling with the butter.<br />
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5. Roll out the top crust and carefully lay it over the blueberry filling. <br />
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6. Crimp the top and bottom edges, then cut vent holes in the pie.<br />
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7. Sprinkle the top of the pie with sugar.<br />
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8. Put pie plate onto a cookie sheet to catch and spills<br />
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9. Pop into a 375F oven and bake for about 50 minutes or until the filling can be seen bubbling <br />
through the vents and the crust is golden brown.Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com2tag:blogger.com,1999:blog-5615940046463338444.post-16974038875419935472014-12-11T19:00:00.000-05:002014-12-11T19:00:03.415-05:00Sweet Potato Cookies<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMGYqcKvWDSrMsS52R4Miwuu0zaIfE364DoPfyZM59x7dJeP6DlU1ovZfW1PIA3J3oYeH5r7SBh9CFJ9UN4qMCO3eX-TjKhbvrp1eT6PpusskuAi5w6RQcvMkev7lPAA0brV9BwLaG2zv/s1600/IMG_1026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMGYqcKvWDSrMsS52R4Miwuu0zaIfE364DoPfyZM59x7dJeP6DlU1ovZfW1PIA3J3oYeH5r7SBh9CFJ9UN4qMCO3eX-TjKhbvrp1eT6PpusskuAi5w6RQcvMkev7lPAA0brV9BwLaG2zv/s1600/IMG_1026.jpg" height="514" title="Sweet Potato Cookies" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet potato cookies made from leftover sweet potato casserole</td></tr>
</tbody></table>
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<span style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 21px;">Thanksgiving is over, but the memory of beautiful, cinnamony sweet-potato casserole topped half and half with southern praline and oven toasted marshmallows is still fresh in my mind. It’s aroma wafting through the corners of our house if only as a ghost of Thanksgiving past. I thought for sure that whatever we didn’t eat on the big turkey day, we’d eat as leftovers. Sadly, that never happened. I used up all the turkey in our </span><a href="http://www.elizabethobsesses.com/2014/12/leftover-turkey-pot-pie.html" style="line-height: 21px;" target="_blank">(Leftover) Turkey Pot Pie</a><span style="line-height: 21px;">, and I just couldn't get the kids to eat the leftovers without the turkey.</span></span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">With a family of six, I’m always looking for ways to save money. Beyond saving money, I </span><i style="color: #444444; font-family: Arial, Helvetica, sans-serif;">hate</i><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"> to waste money, and when you get right down to it…</span><i style="color: #444444; font-family: Arial, Helvetica, sans-serif;">food <u>is</u> money</i><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">. So I came up with a plan. I would give the casserole a </span><i style="color: #444444; font-family: Arial, Helvetica, sans-serif;">leftover makeover</i><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">. With just a handful of ingredients that I already had on hand, I turned the leftovers into fabulous cookies. And best of all? The kids never knew the difference. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJ_vMGjf7HhEbdUONdIxPIt2KUdxch2ghKfOj1EyVE59CFdRusyfORze3aG9KI-mY_OS4uHpIfEsTj1WYcsP5UFdzwBCDiwRf9hcu-yOLat4t2NFZ2QaQ4leLcOuPn8Dm10YimSrtvyVa/s1600/IMG_1017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJ_vMGjf7HhEbdUONdIxPIt2KUdxch2ghKfOj1EyVE59CFdRusyfORze3aG9KI-mY_OS4uHpIfEsTj1WYcsP5UFdzwBCDiwRf9hcu-yOLat4t2NFZ2QaQ4leLcOuPn8Dm10YimSrtvyVa/s1600/IMG_1017.jpg" height="426" width="640" /></a></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Click below to read more.</span><br />
<a name='more'></a></div>
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<h2 style="text-align: center;">
<span style="color: #444444; font-family: inherit;">(Leftover) Sweet Potato Casserole Cookies</span></h2>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98C6FJbUyg_7I5_GaTnIx3Nrt2yUejrVJPJoBlsKXUyguwX0DPkk7fNIRAl7mTLesBfIucnmfoShkzcDSR8e9_54RdzO4wCCAxPjJ5-UnW4aQTC7bHVoKQSgFXvx3NVm9EL09h1RzI-jb/s1600/IMG_1035.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98C6FJbUyg_7I5_GaTnIx3Nrt2yUejrVJPJoBlsKXUyguwX0DPkk7fNIRAl7mTLesBfIucnmfoShkzcDSR8e9_54RdzO4wCCAxPjJ5-UnW4aQTC7bHVoKQSgFXvx3NVm9EL09h1RzI-jb/s1600/IMG_1035.jpg" height="456" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet potato cookies made from leftover sweet potato casserole</td></tr>
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<h4>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h4>
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<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 Cups leftover sweet potato casserole (don’t worry about the marshmallows or praline topping that is all mixed in)</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 ½ cups of flour</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">½ cup shortening</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 cup sugar</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">3 teaspoons baking powder</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">½ teaspoon salt</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Whole pecans, (optional)</span></li>
</ul>
<h4 style="line-height: 21px;">
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Directions</span></h4>
<div style="line-height: 21px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Q0qWGRZDXiiNxBAmFi82yOppcx9qOTeMMuca2betoJgecyQz6aCsipg1Rwj6zOdxbD206B7MsO1OYhg3keJcSzw-CGz8pYCAzNHZg-TDVKAL9THRO_HYgZjKBMQHg0sk7E3ILRJRdSAt/s1600/IMG_1016.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Q0qWGRZDXiiNxBAmFi82yOppcx9qOTeMMuca2betoJgecyQz6aCsipg1Rwj6zOdxbD206B7MsO1OYhg3keJcSzw-CGz8pYCAzNHZg-TDVKAL9THRO_HYgZjKBMQHg0sk7E3ILRJRdSAt/s1600/IMG_1016.jpg" height="320" width="213" /></a><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1. In a large bowl, cut flour into shortening. Add sugar and baking powder making sure it's well mixed as well.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif; line-height: 21px;">2. Add 2 cups of leftover sweet potato casserole and mix/fold into the rest of the ingredients being careful not to overwork the dough.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif; line-height: 21px;"><br /></span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 21px;">3. Roll into balls a little smaller than golf balls and transfer onto a greased cookie sheet as shown in the image. Flatten them slightly once they're placed on the cookie sheet. The dough will be on the wet side.</span></span></div>
<div>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 21px;"><br /></span></span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 21px;">4. Bake at 375F for 20-25 minutes, remove from oven and top with a single pecan, if desired. </span></span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 21px;"><br /></span></span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 21px;">5. Let cool for 10 minutes, then transfer to a wire rack.</span></span></div>
</div>
Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com4tag:blogger.com,1999:blog-5615940046463338444.post-45679972100914819382014-12-09T18:00:00.000-05:002014-12-09T21:35:00.036-05:00American Twist on Julia Child's Potato Leek Soup <div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHFDZp-S_Kg2J3uKk2TnDg9g968mhinCA-KYerqMvgU3xswIiy4Ryr8E2N6dDA7M2zoMU0h-RNNvR5bISMd8UpyDrIPvSys-zGGCgo6r6khPWRPURtTHn3Di8eWfsbQnjP2PgxG8hfHBdH/s1600/Potato+Leek+550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHFDZp-S_Kg2J3uKk2TnDg9g968mhinCA-KYerqMvgU3xswIiy4Ryr8E2N6dDA7M2zoMU0h-RNNvR5bISMd8UpyDrIPvSys-zGGCgo6r6khPWRPURtTHn3Di8eWfsbQnjP2PgxG8hfHBdH/s1600/Potato+Leek+550.jpg" height="640" title="Potato Leek Soup with an American twist" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato Leek Soup with an American twist</td></tr>
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<br />
Potato Leek Soup has been around in some form or another for hundreds of years, but it was made famous by Julia Child, an American woman who wrote the book on <a href="http://www.amazon.com/Mastering-Art-French-Cooking-Anniversary/dp/0375413405/ref=sr_1_1?s=books&ie=UTF8&qid=1418001547&sr=1-1&keywords=mastering+the+art+of+french+cooking" target="_blank">Mastering The Art of French Cooking</a>. She had several different televised cooking shows in the 1970s and 1980s. Her version, a deliciously creamy soup dubbed <i>Potage Parmentier</i>, typically served either hot or cold, is famous the world over. <br />
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My Americanized version features the heartier flavors of smoked bacon and rich sour cream in addition to the fresh herbs and vegetable base made famous in her soup but is equally delicious served hot or cold. I also included fresh lime juice to brighten the flavor. It pairs perfectly with the velvety broth. So, what's your favorite soup on rainy nights? Please respond in the comments! Click below for the recipe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1qLhoNdmaNc8lcc9jNbQxUXLzeti7Pu0GkRaV09xI6I-xojiwbEkGaRGCKiz_GGHYgUaoSOu9lPaAtG7NaPHbBnR0DYqj_jFVrxdT4v83cOHaxq4BGVsldopBRxzMpjrcRTLpIVBlroV/s1600/IMG_1085.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1qLhoNdmaNc8lcc9jNbQxUXLzeti7Pu0GkRaV09xI6I-xojiwbEkGaRGCKiz_GGHYgUaoSOu9lPaAtG7NaPHbBnR0DYqj_jFVrxdT4v83cOHaxq4BGVsldopBRxzMpjrcRTLpIVBlroV/s1600/IMG_1085.jpg" height="640" title="Potato Leek Soup with an American twist" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato Leek Soup with an American twist</td></tr>
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<h2 style="text-align: center;">
Potato Leek Soup with an American Twist</h2>
<h4>
Ingredients</h4>
3 pieces of bacon cooked and crumbled. (reserve bacon grease)<br />
3 large leeks, cleaned<br />
1 clove garlic, minced<br />
5 medium Russet Potatoes, peeled, rinsed, and cubed into 1/2" cubes<br />
1 Tablespoon fresh Thyme<br />
1 32 oz box of vegetable stock<br />
1/2 cup heavy cream<br />
Juice of 1 lime<br />
Sour Cream<br />
1 1/2 teaspoon Kosher Salt<br />
Lots of freshly ground fresh pepper<br />
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<h4>
Directions</h4>
<ol>
<li>Prepare the leeks by cleaning, slicing, rinsing and drying. <i>See instructions for cleaning leeks, below.</i></li>
<li>In a large Dutch Oven, cook the bacon until crisp. Remove the bacon and crumble it into a small bowl when cool enough to handle. Set aside.</li>
<li>Into the oil left behind from the bacon, add the clean, dried leeks sautee until they begin to get a little brown.</li>
<li>Add garlic and fresh Thyme leaves and cook until fragrant, around 2 minutes.</li>
<li>Add Vegetable stock and use a spoon to scrape up any bits of leeks stuck on the bottom of the pan</li>
<li>Add vegetable stock and simmer over medium high for about 20 minutes or until potatoes are soft.</li>
<li>Remove pot from heat. Using an <a href="http://www.amazon.com/Cuisinart-CSB-75BC-2-Speed-Immersion-Blender/dp/B00ARQVM5O/ref=sr_1_1?ie=UTF8&qid=1418004073&sr=8-1&keywords=immersion+blender" target="_blank">immersion blender</a>, blend the soup until smooth. If you don't have an immersion blender, you can use a regular blender, just work in smaller batches, <i>and</i> <i>be careful that the lid is in place as you do not want hot soup splashing out of the blender and into your face!</i></li>
<li>Stir in heavy cream, salt, and freshly ground pepper to taste. </li>
<li>Finally, add the juice of a lime. Add this slowly, starting with a tablespoon or so. You can always add more, but you can't take it out if it's too much for your personal taste. In our home, a whole lime does the trick. </li>
<li>Ladle some soup into a bowl, sprinkle with fresh parsley and crumbled bacon bits. Add a dollop of sour cream to the center and serve with some hearty wheat bread. </li>
</ol>
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<h4>
How to clean leeks</h4>
Haven't used leeks before? No need to be intimidated. If you haven't eaten them before, they taste a bit like scallions, except they're much larger. It's important to clean them well before using them because they are full of soil and/or grit deep inside the layers due to the way they're grown. Here are the steps I use:<br />
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<ol>
<li>Slice off the tip of the root end, and (less than) 1/4 end of the white base</li>
<li>Remove the coarser outer leaves. Often, these will look a bit ragged anyway. </li>
<li>Slice the entire stalk down the middle</li>
<li>Rinse each stalk under running water being sure to get between all the pieces </li>
<li>Slice each half of the stalk into little pieces. They will look a bit like the letter C because you've sliced them in half.</li>
<li>Add the sliced leeks into a bowl of cold water and move around with your hands. Any lingering soil/grit will sink to the bottom. </li>
<li>Discard the water, and repeat number 6 until you're sure no more grit remains.</li>
<li>Drain into a colander then into a bowl lined with paper towels. Since you're getting ready to sautee them in oil, we want them to be pretty dry to prevent spattering of the oil.</li>
</ol>
Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com2tag:blogger.com,1999:blog-5615940046463338444.post-86081808035200866192014-12-07T12:00:00.000-05:002014-12-07T12:00:02.442-05:00Pumpkin Pie with Vanilla in Jim Beam Black Bourbon<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ugfU3EpvEWuOWl1jWfa9_I252hch0lTI9hm-aBHSIWEAOc-wz88Q5rT7tiWyO53y6KwXf0VYt40AYuBTnNeZTMk7Yf-lrjvSyN10Q6ba-1Hhlu2QRB4W5sv3tHATwWSAH3RCqQX6-Q7M/s1600/IMG_0770.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ugfU3EpvEWuOWl1jWfa9_I252hch0lTI9hm-aBHSIWEAOc-wz88Q5rT7tiWyO53y6KwXf0VYt40AYuBTnNeZTMk7Yf-lrjvSyN10Q6ba-1Hhlu2QRB4W5sv3tHATwWSAH3RCqQX6-Q7M/s1600/IMG_0770.jpg" height="426" title="Pumpkin Pie with Vanilla in Jim Beam Black Bourbon" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Pie with Vanilla in Jim Beam Black Bourbon</td></tr>
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<span style="color: #444444;"><br /></span>
<span style="color: #444444;">When I was a child, I remember laughing with my family whenever the subject of my grandmother's pumpkin pies came up. You see, she would add a bit of whiskey to her pumpkin filling, and was convinced that it made the taste smoother and evened out any bitterness that the canned pumpkin might have. What made us laugh was imagining this tiny, sweet white-haired woman drinking shots of whiskey as she baked. Of course, that never happened...at least I'm <i>pretty sure </i>it didn't. </span><br />
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<span style="color: #444444;">As I grew up I continued the tradition of adding whiskey to my own pies, and found that I preferred this recipe to other versions of pumpkin pie by far. </span><span style="color: #444444;">This Thanksgiving, I took that concept and added a little twist to it. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmvnsfowDexcZ5wtWLzqM62oUBctXJBG25RNECyq_V9U3L5Kxzk9QPq3tr-mE3H50Fe-gdI2yeLkP-2UXqMc6sFjHRWz2bz9T1gQDwiYq9MDJhjGInRCAkb8R1noTGidxr7coj-xqSjtt/s1600/Vanilla.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="color: #444444;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmvnsfowDexcZ5wtWLzqM62oUBctXJBG25RNECyq_V9U3L5Kxzk9QPq3tr-mE3H50Fe-gdI2yeLkP-2UXqMc6sFjHRWz2bz9T1gQDwiYq9MDJhjGInRCAkb8R1noTGidxr7coj-xqSjtt/s1600/Vanilla.jpg" height="640" title="Homemade vanilla extract using vodka, spiced rum, and bourbon" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;">Homemade vanilla extract using vodka, spiced rum, and bourbon</span></td></tr>
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<span style="color: #444444;">Earlier this year, I made up three batches of homemade vanilla extract using Medagascar Vanilla Beans. Each batch was extracted in a different kind of alcohol for about 10 weeks. I made some with Vodka, some with Spiced Rum, and some with Jim Beam Black Bourbon. </span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">The vanilla extract in Vodka is most like what you would get if you bought a bottle from a regular market, although commercial brands would be about 35% alcohol and would likely contain high fructose corn syrup as a sweetener, too.</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">I use my vanilla extract exactly the same way I use store bought, except the homemade version tastes <i>so much better</i>.</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">The spiced rum and bourbon vanilla extract are a little fancier and I use them both in different ways. For example, the <i>bourbon vanilla </i>has some darker flavors with strong caramel undertones, and it makes pumpkin pie stand up and sing. It's <i>that </i>good. </span><br />
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<span style="color: #444444;">If you don't have vanilla extracted in bourbon, try simply adding some bourbon separately. If you like it - or even if you don't, please let me know in the comments. I'd love to know what you think. What else do you put in your pies to enhance the pumpkin flavor?</span><br />
<h2 style="text-align: center;">
Pumpkin Pie with Vanilla in Jim Beam Black Bourbon Recipe</h2>
<h4>
<span style="color: #444444;">Ingredients</span></h4>
<span style="color: #444444;">3/4 cup granulated sugar</span><br />
<span style="color: #444444;">2 teaspoons vanilla extracted in bourbon OR 1 teaspoon vanilla and 1 tablespoon bourbon</span><br />
<span style="color: #444444;">1 teaspoon ground cinnamon</span><br />
<span style="color: #444444;">1/2 teaspoon salt</span><br />
<span style="color: #444444;">1/2 teaspoon ground ginger</span><br />
<span style="color: #444444;">1/4 teaspoon ground cloves</span><br />
<span style="color: #444444;">2 large eggs</span><br />
<span style="color: #444444;">1 15oz can Libby's 100% pure pumpkin</span><br />
<span style="color: #444444;">1 12oz can evaporated milk <i>(hold back the volume of the vanilla/bourbon you're adding)</i></span><br />
<span style="color: #444444;">1 unbaked 9" deep dish pie crust</span><br />
<span style="color: #444444;"><br /></span>
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<h4>
<span style="color: #444444;">Directions</span></h4>
<span style="color: #444444;"><span style="background-color: white; font-family: Times, 'Times New Roman', serif;">1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. </span></span><br />
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<span style="color: #444444;"><span style="background-color: white; font-family: Times, 'Times New Roman', serif;">2. Beat eggs in bowl of stand mixer. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk and vanilla bourbon.</span><br /><span style="background-color: white; font-family: Times, 'Times New Roman', serif;">3. POUR into pie shell.</span><br /><span style="background-color: white; font-family: Times, 'Times New Roman', serif;">4. BAKE in a 425F F oven for 15 minutes, then reduce temperature to 350F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. </span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: Times, 'Times New Roman', serif;">5. Cool on wire rack for 2 hours. Serve immediately or refrigerate. </span></span></div>
Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com2tag:blogger.com,1999:blog-5615940046463338444.post-23592359466252619562014-12-04T19:00:00.000-05:002014-12-04T20:03:30.243-05:00(Leftover) Turkey and Cranberry Sandwich<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZC3zTdC4PXz_4R-zENl_IVJm64U-8CE8sXeuhdzyvFHTXiXcckOEiHGigfrw18UMWvETEX5X-3urfZ0XyZZLV3HT3gSLnBYDnsDBC5yNWGF65Pv4dt9jeGTgvKGJkugEJqcZAxdebh9P7/s1600/IMG_0946.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZC3zTdC4PXz_4R-zENl_IVJm64U-8CE8sXeuhdzyvFHTXiXcckOEiHGigfrw18UMWvETEX5X-3urfZ0XyZZLV3HT3gSLnBYDnsDBC5yNWGF65Pv4dt9jeGTgvKGJkugEJqcZAxdebh9P7/s1600/IMG_0946.jpg" height="544" title="Leftover Turkey and Cranberry Sandwich on Sourdough Bread" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turkey and Cranberry Sandwich on Sourdough Bread</td></tr>
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<div class="ecxMsoNormal" style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; margin-bottom: 1.35em;">
<span style="font-family: inherit;">Turkey and cranberry sandwiches have not always been high on my list of favorite foods. In fact up until about five years ago, I didn’t even like cranberry sauce at all! But every year I’d try just a little taste of my mother’s homemade version until one day it just happened. Finally, I realized what everyone else already knew: cranberry sauce is the perfect accompaniment to roast turkey! </span></div>
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<span style="font-family: inherit;">From the moment I became enlightened, I couldn’t stop thinking of ways to pair the two, and quickly imagined how yummy a turkey sandwich would taste on fresh Sourdough bread with slivers of fresh red onions and this gorgeous <a href="http://www.elizabethobsesses.com/2014/11/getting-ready-for-thanksgiving-with.html" target="_blank">Cranberry Raspberry Sauce</a> on top. This sandwich helps you to make the most of Thanksgiving leftovers and is arguably the easiest and perhaps most satisfying way to use up turkey leftovers after the big meal.</span></div>
<div class="ecxMsoNormal" style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; margin-bottom: 1.35em;">
<span style="font-family: inherit;">Paired with tart Granny Smith apples and thin sliced cheddar cheese, it makes a perfect lunch for the busy holiday season.</span></div>
<h2 style="text-align: center;">
<span style="color: #444444; font-family: inherit;">Recipe for Turkey and Cranberry Sandwich</span></h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtMNPfYequOKsnrUUfwxbw-hO09OBhjB_HLJwrSt-7kEQO3BZrdoVHFB3RJNDu2iTcEkTPGUD5kYOxYDm7tv1MOCaWdZ9FghvU02F0-cj3gxFrTfydqKoRFRrpoKYiiW7N6_YrQH8HtNS/s1600/IMG_0949.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtMNPfYequOKsnrUUfwxbw-hO09OBhjB_HLJwrSt-7kEQO3BZrdoVHFB3RJNDu2iTcEkTPGUD5kYOxYDm7tv1MOCaWdZ9FghvU02F0-cj3gxFrTfydqKoRFRrpoKYiiW7N6_YrQH8HtNS/s1600/IMG_0949.jpg" height="318" title="Turkey and Cranberry Sandwich on Sourdough Bread" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turkey and Cranberry Sandwich on Sourdough Bread</td></tr>
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<h4>
<u>Ingredients</u></h4>
<div class="ecxMsoNormal" style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px; margin-bottom: 1.35em;">
</div>
<ul>
<li>2 slices sourdough bread (or bread of your choice)</li>
<li>1 tablespoons of mayonnaise</li>
<li>Red onion, cut into thin slivers</li>
<li>Salt and pepper</li>
<li>2 tablespoons fresh <a href="http://www.elizabethobsesses.com/2014/11/getting-ready-for-thanksgiving-with.html" target="_blank">Cranberry-Raspberry Sauce</a></li>
</ul>
<h4>
<u>Optional</u></h4>
<div class="ecxMsoNormal" style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px; margin-bottom: 1.35em;">
</div>
<ul>
<li>Arugula</li>
<li>Sliced cucumbers</li>
<li>Sliced tomatoes</li>
</ul>
<br />
<div class="ecxMsoNormal" style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px; margin-bottom: 1.35em;">
<br /></div>
<h4>
<u>
Directions</u></h4>
<div class="ecxMsoListParagraph" style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px; margin-bottom: 1.35em; text-indent: -0.25in;">
</div>
<span style="text-indent: -0.25in;">1. Spread mayonnaise on one slice of the bread and cranberry sauce on the other.</span><br />
<div>
<div style="text-indent: -24px;">
<br /></div>
<span style="text-indent: -0.25in;">2. Add sandwich ingredients/optional ingredients in the following order, omitting or </span><span style="text-indent: -0.25in;">substituting however you prefer: Mayonnaise, red onion, turkey and sliced bread with cranberry sauce.</span></div>
<div>
<div style="text-indent: -24px;">
<br /></div>
<span style="text-indent: -0.25in;">3. Serve with sliced apples and aged cheddar cheese.</span></div>
<div>
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Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com2tag:blogger.com,1999:blog-5615940046463338444.post-79185233530408502702014-12-02T20:22:00.001-05:002014-12-05T06:25:34.259-05:00(Leftover) Turkey Pot Pie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3_Wj6YPRP8Td-11iN2XY8ClfLOC240PHD9AfzAyJkipfSLFBwhCkg1OXnJdnnJFHJFLHeQbkmTszKR_GbqvomePvqUAbYfSoJO_AqDsgbo5qxjqp9Ui-zJPQHynvM2Gju7QV_1Vc7U5K/s1600/IMG_1000.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3_Wj6YPRP8Td-11iN2XY8ClfLOC240PHD9AfzAyJkipfSLFBwhCkg1OXnJdnnJFHJFLHeQbkmTszKR_GbqvomePvqUAbYfSoJO_AqDsgbo5qxjqp9Ui-zJPQHynvM2Gju7QV_1Vc7U5K/s1600/IMG_1000.jpg" height="426" title="Leftover Turkey Pot Pie" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Leftover) Turkey Pot Pie</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">I love this recipe because it’s a “no rules” kind of meal. The ultimate in comfort food, it can be made with literally any kind of leftover meat and veggies you have on hand. In this case, I’m using as many of my Thanksgiving leftovers as possible along with some very basic staples like <i>onion, carrots, celery, and chicken broth and flour</i>. Even the pie crust is made from the uncooked scraps I had after making my pies this year, which earned it the nickname, <i>Frankenstein Pie</i>. Don’t worry if you have to piece your pie crust together (just use water to seal any seam). After it’s baked, it will have a charming, rustic appeal that is impossible to get from store bought foods. </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Gather up your leftovers - you'll need about a half stick of butter, 3 cups of diced meat, 1/2 cup flour, 3 large potatoes diced, one onion chopped, carrots, celery, thyme, rosemary, sage, and parsley, leftover veggies like green beans and fresh corn off the cob, a 32oz box of broth and of course, pie crust. When using herbs, fresh is always best. I keep them fresh for weeks at a time <a href="http://www.elizabethobsesses.com/2014/11/how-to-store-fresh-herbs-transform.html" target="_blank">using this simple method</a>.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">In a large Dutch Oven, melt the butter and sautee the onions, celery, and carrots until the onions are translucent. Add the flour to the pot and allow to cook for a few minutes then add broth, being careful to scrape the sides and bottom of the pot to release any of the flour that may have begun to stick. Add potatoes to the pot, cover, and allow them to boil on medium low heat until they begin to get soft, about 20 minutes.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">The broth should be thickened at this point and should coat the back of a spoon well. Add 2 teaspoons chopped parsley, 1/2 each of teaspoon minced sage, rosemary and thyme. As a final step, add the turkey, corn, and green beans to the pot. You're just heating the meat and veggies at this step. Take care not to over-stir at this point because you don't want to break up the turkey or veggies. They're fragile because they've already been cooked.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Roll out your pie crust and place into a deep casserole dish. Piece it together if necessary, just be sure to seal the seams with water. Fill the crust with the contents of the Dutch Oven, and top with the rest of the pie crust. The truth about this particular crust is that it's store-bought Pillsbury pie crust. I had a crust and a half leftover from my Thanksgiving pies, and set them aside just for this purpose. As you can see, my Frankenstein pot pie, has a spot where the pieces of crust don't quite meet up. No worries! This will just serve as the vent. If yours doesn't have this "feature," make sure you cut some vent holes into it before cooking.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Put the casserole on a cookie sheet and pop it into a 400F oven until the crust is golden brown and the contents can be seen bubbling out of the vent, about 50 minutes or so.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Leftover Turkey Pot Pie</td></tr>
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Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com0tag:blogger.com,1999:blog-5615940046463338444.post-16350773688894416122014-11-30T21:39:00.001-05:002014-12-01T20:04:52.446-05:00Shots from the "Christmas No" File<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34nehX2SIgOT37L9S0NeWmK05ui6cSg5DyT1Xwh2T_4tcTy3r2wX7w8lyJl1q10ZhiPsiC7RyCGgIt6VeEfHqxreYpGGVXDyW3raFWUIoqZ_YKsS2BrxOsZrAlJ_X2vRHZfDY-wOxDjcR/s1600/IMG_0830.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34nehX2SIgOT37L9S0NeWmK05ui6cSg5DyT1Xwh2T_4tcTy3r2wX7w8lyJl1q10ZhiPsiC7RyCGgIt6VeEfHqxreYpGGVXDyW3raFWUIoqZ_YKsS2BrxOsZrAlJ_X2vRHZfDY-wOxDjcR/s1600/IMG_0830.jpg" height="456" title="Family Christmas Photos" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the "Christmas No" file</td></tr>
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In our family, I take our holiday photos using a timer and a tripod. We all get a big laugh as I count backwards from ten while running to make it into the shot in time. But getting the perfect shot is a lot harder than just making it in the photo. In fact, it can be really, <i>really</i> hard to get all six of us in the shot, and looking forward. To get all six of us to smile<i> and not blink</i> is nothing short of a miracle. And if someone happens to have an aversion to Santa hats, it makes my job that much harder. As I went through the <i>photographic gold </i>at the end of the day today, I made two files. One for "keepers" and one called the "Christmas No" file. These are some of my favorites from this year.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0SGFnC6Iaj4tME-Vt-JYRHtVNdo05hyphenhyphenQGVnSSY5AaeVHWFClziNofZT6P5iVZQepDHWIQj5yW2-D9QTK2pOjcsT1EXDnK7KufjR2K6MjRai89o-OL8wSgoZh1h2RjxrY73wTwGXa5yNF/s1600/IMG_0839.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0SGFnC6Iaj4tME-Vt-JYRHtVNdo05hyphenhyphenQGVnSSY5AaeVHWFClziNofZT6P5iVZQepDHWIQj5yW2-D9QTK2pOjcsT1EXDnK7KufjR2K6MjRai89o-OL8wSgoZh1h2RjxrY73wTwGXa5yNF/s1600/IMG_0839.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the "Christmas No" file</td></tr>
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Sometimes I ask the kids to do something dangerous to get the perfect shot. As you can see from my youngest Amanda on the right side of the photo, she thinks she might be 50 feet up in the air. This could be incredibly dangerous, and I'm glad to see her using <i>extreme caution </i>at these heights.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihyphenhyphen169VaLD_Vjqn_HLilj1-h3cHUzvYyVfXkA11BVqMNADv4u9NVBilNYQH3MmqRcm4KMUM7jOAce4PCSkEfrpI8lH0qv4_UkDrJns2547fJV4C-RTiRG7oUDI4R06q5dbd_7mbb0u04n/s1600/IMG_0840.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihyphenhyphen169VaLD_Vjqn_HLilj1-h3cHUzvYyVfXkA11BVqMNADv4u9NVBilNYQH3MmqRcm4KMUM7jOAce4PCSkEfrpI8lH0qv4_UkDrJns2547fJV4C-RTiRG7oUDI4R06q5dbd_7mbb0u04n/s1600/IMG_0840.jpg" height="456" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the "Christmas No" files</td></tr>
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However, I encourage fellow photographers not to point out to their subject that they have not climbed as high as they think they have. Doing so may result in their subject's total withdrawal from the photo shoot. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxjGyTi4X6IA18HlQASt6dLzsLcF3lX8P7hVIMtGbUD_CAnZ1zaXaZhWYNEuIyzsoUjUIAriH_rLuvLTiYZ4UvXsiEftJ7qzhKpFzGmU3o0MO9zBAzpGl8dG7nHbvDLcOG4abZv1GTaKp/s1600/IMG_0851.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxjGyTi4X6IA18HlQASt6dLzsLcF3lX8P7hVIMtGbUD_CAnZ1zaXaZhWYNEuIyzsoUjUIAriH_rLuvLTiYZ4UvXsiEftJ7qzhKpFzGmU3o0MO9zBAzpGl8dG7nHbvDLcOG4abZv1GTaKp/s1600/IMG_0851.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the "Christmas No" files</td></tr>
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After a change in scenery, I'm happy to see that all four of my children are completely focused and ready to go. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGoHDOoCd74fXPF9c52EN77GdXl67aQWHxlnmOYsQsqbK6j3rXHzZG5GZPhnEAumO9cyOwQfTvjrdlzRuefvJRbQbqKfgV5eewtMhdDko6OxMUolqFs1b-Wc0VW9P5EUUWYDw9sawirEq/s1600/IMG_0866.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGoHDOoCd74fXPF9c52EN77GdXl67aQWHxlnmOYsQsqbK6j3rXHzZG5GZPhnEAumO9cyOwQfTvjrdlzRuefvJRbQbqKfgV5eewtMhdDko6OxMUolqFs1b-Wc0VW9P5EUUWYDw9sawirEq/s1600/IMG_0866.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the "Christmas No" files</td></tr>
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Tall Amanda is goofing off here, and I'm pretty sure that Tiny Amanda is telling me to get that camera out of her face.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEi6lsaN_fZeaS2zJ2_mTdY-s8_CPCxC1y2mSNA0Sscb22AiuI2LgGyuXZONum-2RahVEyYKH5Sz71Q6d6nCV9wv-xEaMIlBCmWHAtjN328X3eu15uwesT5UqHJ9igXPNpEzfpDq-aXwvr/s1600/IMG_0894.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEi6lsaN_fZeaS2zJ2_mTdY-s8_CPCxC1y2mSNA0Sscb22AiuI2LgGyuXZONum-2RahVEyYKH5Sz71Q6d6nCV9wv-xEaMIlBCmWHAtjN328X3eu15uwesT5UqHJ9igXPNpEzfpDq-aXwvr/s1600/IMG_0894.jpg" height="456" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the "Christmas No" files</td></tr>
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I've read that in rare cases, having the sun shine into your eyes causes your tongue to stick out instead of making your eyes squint.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqiUSP5pdGLBxoKuOszP_zLerDJ9Nz56A10u4gbbY6LYzE3bicKhNsqzgWWVlxj-uvXRu9qy3UsysAKhIAHarud1Ii5mnHtFwCeYX7Nji3k9OOkHceEpznrwnD3ifIs0QkaGyLHCAPw5Y/s1600/IMG_0897.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqiUSP5pdGLBxoKuOszP_zLerDJ9Nz56A10u4gbbY6LYzE3bicKhNsqzgWWVlxj-uvXRu9qy3UsysAKhIAHarud1Ii5mnHtFwCeYX7Nji3k9OOkHceEpznrwnD3ifIs0QkaGyLHCAPw5Y/s1600/IMG_0897.jpg" height="456" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas 2014</td></tr>
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But in the end, it's all worth it when you get that one shot. The shot that can not only go on the Christmas Card, but also on the wall. And even better than getting the shot is getting the memories that go along with it. I am so incredibly thankful that I get to spend my life with these people.Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com0tag:blogger.com,1999:blog-5615940046463338444.post-52854415417086844902014-11-28T21:54:00.005-05:002014-11-28T21:56:05.147-05:00How to Store Fresh Herbs: Transform Mason - Wide Mouth Frog Lid Inserts<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHKMdSLQi81-MO15t6jZUUU7YfkOgTeVUZ5V0m4x-LevVWeAvHeQvyHCi_n6GqZzSi0_rFQzAgE3UGXz0b7dyrKJRGDXk6AuE3GC2pDxp7MvV_FU70nBcA1g4cqtitzNLnBUPmf7g90cu/s1600/IMG_0699.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHKMdSLQi81-MO15t6jZUUU7YfkOgTeVUZ5V0m4x-LevVWeAvHeQvyHCi_n6GqZzSi0_rFQzAgE3UGXz0b7dyrKJRGDXk6AuE3GC2pDxp7MvV_FU70nBcA1g4cqtitzNLnBUPmf7g90cu/s1600/IMG_0699.jpg" height="475" title="how to store fresh herbs" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Transform Mason - Wide Mouth Frog Lid Inserts</td></tr>
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I love the taste of fresh herbs, and use them in just about every meal I make. Thankfully, most of my herb garden hasn't perished with the frost, and I'm still able to enjoy them. During the Autumn, when I'm not quite sure how much longer my herb garden will last, I like to cut big bunches, and store them inside until I'm ready to use them. I have found one of the best ways to keep them fresh is by using the <i>Mason Jar inserts by Transform Mason</i>. Click below to read more.</div>
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<u>How to store fresh herbs</u></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDT-o7hisnwVXNZWsboj5b6YvthyNC-fu3VoBpFoBXOmxuZFz4rhfy9Az5_FidiaqKQmR_aKEtWozarDI_6bGzZnz7EE2odDWbgbu8SVQlneTLtHMU2thU0lJI2R84ocphjTDQ2aPeAm_/s1600/IMG_0694+-+Version+2.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/AVvXsEiwDT-o7hisnwVXNZWsboj5b6YvthyNC-fu3VoBpFoBXOmxuZFz4rhfy9Az5_FidiaqKQmR_aKEtWozarDI_6bGzZnz7EE2odDWbgbu8SVQlneTLtHMU2thU0lJI2R84ocphjTDQ2aPeAm_/s1600/IMG_0694+-+Version+2.jpg" height="320" width="289" /></a></div>
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1. To save time when cooking, I prep my herbs first by rinsing them twice in a bowl of cold water. <div>
<br />2. Insert the stems of the herbs into a mason jar that has been fitted with a <a href="http://www.amazon.com/Transform-Mason-Inserts-Pkg-Frog-Mouth/dp/B00KKV8768/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1417229194&sr=1-1-catcorr&keywords=transform+mason+insert" target="_blank">Wide Mouth Frog Insert by Transform Mason</a>. </div>
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<br />3. Place a plastic bag over top of the herbs. I keep it tight by using a rubber band. This will create a greenhouse effect and help to keep them fresh and prevent wilting for at least two weeks for leafy herbs like parsley or basil and up to a month for woodier items like rosemary and thyme.</div>
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<br />4. For best results, keep the jars refrigerated.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3map5dXlCOqo2T9OsjRMVzjAnICtJUU1-tTstwX3rF5BCO75euriK4-d4x4zDc1dDp5Wjm4KUciPc2NwXtDMasoxiqjB9eK63NMd1eZHTUSgCEVWHrv37CShCjqNVQm7Oo5H7i9JuGvdw/s1600/IMG_0703.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/AVvXsEj3map5dXlCOqo2T9OsjRMVzjAnICtJUU1-tTstwX3rF5BCO75euriK4-d4x4zDc1dDp5Wjm4KUciPc2NwXtDMasoxiqjB9eK63NMd1eZHTUSgCEVWHrv37CShCjqNVQm7Oo5H7i9JuGvdw/s1600/IMG_0703.jpg" height="256" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How to store fresh herbs</td></tr>
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Elizabeth Obsesseshttp://www.blogger.com/profile/11977991343843911526noreply@blogger.com1