tag:blogger.com,1999:blog-63781948205755967152023-11-16T05:04:03.186-08:00HandMaidWithLove~ * ~ Menu Du Jour ~ * ~ Menu Del Giorno ~ * ~ Menú Del Día ~ * ~ Menu Of The Day ~ * ~Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-6378194820575596715.post-15713620522223325422017-09-12T20:04:00.003-07:002017-09-12T20:04:34.331-07:00Beef Stew with Red Wine<div class="separator" style="clear: both; text-align: center;">
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I am certain there are a thousand Beef Stew recipes available...well, here is a thousand and one! <br />
Like most of my recipes, this is simplistic and (easy enough) the recipe can be doubled. <br />
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This Autumn, treat yourself, and your family to this hearty meal...it makes good sense to prepare a large pot of this aromatic stew. <br />
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<b><u><span style="font-size: large;">What you will Need:</span></u></b><br />
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1/4 cup all-purpose flour<br />
1/4 teaspoon ground pepper<br />
1 pound boneless beef stewing meat, trimmed & cut into inch cubes<br />
3-5 teaspoons olive oil (or vegetable oil) for browning beef<br />
2 tablespoons red wine vinegar<br />
1 cup red wine<br />
4 cups beef broth<br />
2 bay leaves<br />
1 tablespoon herbs de provence (with lavender if you can find)<br />
2 tablespoons tomato paste<br />
1/2 medium onion, peeled and chopped<br />
5 medium carrots, peeled and cut into 1/4-inch slices<br />
2 large potatoes, peeled and cut into 3/4-inch cubes<br />
2 teaspoons kosher salt<br />
ground pepper to taste<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpE5YKI5W22MpE435M45blvxf3JR0CKlOET03qNMOnurcaa1Fo8K-e8qCpsxrA2R9PlTLqO26QH0iZSi0o9-jUioo3d3xllmYHHjg0N19Hw2Ufidux2gGYuh15YjP7SM0ImRHsH-UE_2Ta/s1600/herbs+de+provenceIMG_4076.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpE5YKI5W22MpE435M45blvxf3JR0CKlOET03qNMOnurcaa1Fo8K-e8qCpsxrA2R9PlTLqO26QH0iZSi0o9-jUioo3d3xllmYHHjg0N19Hw2Ufidux2gGYuh15YjP7SM0ImRHsH-UE_2Ta/s640/herbs+de+provenceIMG_4076.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herbs de Provence</td></tr>
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<b><u><span style="font-size: large;">Let's Begin:</span></u></b><br />
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1. Combine the flour and pepper in a bowl, add the cubed beef and coat well. In large pot, add 3 teaspoons of oil and heat, adding about 1/2 beef. Turn the beef cubes until browned on all sides; repeat with remaining beef cubes. Add more oil if needed. Remove beef from the pot, saving browned bits in pot.<br />
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2. Add the vinegar and wine to the pot, scraping the pan to loosen bits. Add the beef, beef broth, bay leaves, herbs and tomato paste. Stir and bring to boil, cover pot and reduce to slow simmer. Cook about 1 1/2 hours, until the beef is tender. <br />
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3. Add the onions and carrots, cover and simmer for 10 minutes. Add the potatoes, salt and pepper (to taste) and simmer for an additional 30 minutes. Beef Stew is rich meal and doesn't really require a side...However, you can pair it with fresh baked french bread, rolls or cornbread and a nice glass of red wine. </div>
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<span style="font-size: large;"><b> Parfait!</b></span></div>
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-3429921616897255732017-01-27T20:20:00.000-08:002017-01-27T20:24:04.660-08:00Potato & Leek Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5drITI-zVvd3vXNm7ivXV-IoRdJ4DN_FukOk-UwwI4_m4kdWrrCwn5ya4DEBS7XUhGVMi1temkBPpoNEWKhfSoHIOsvH5EMrROIbj47QFcqSmn9DR0JF6CGmK-H1fKKvJOKmwvmdwglfV/s1600/potato+leek+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5drITI-zVvd3vXNm7ivXV-IoRdJ4DN_FukOk-UwwI4_m4kdWrrCwn5ya4DEBS7XUhGVMi1temkBPpoNEWKhfSoHIOsvH5EMrROIbj47QFcqSmn9DR0JF6CGmK-H1fKKvJOKmwvmdwglfV/s640/potato+leek+soup.jpg" width="640" /></a></div>
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Soups are perfect for those cold days, afternoons or nights. Make a big pot of this soup and warm up for an easy and satisfying meal...put some bread on in the morning and <b><i>voila</i></b> have this Potato & Leek Soup for lunch or dinner.<br />
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<b><u>WHAT YOU WILL NEED:</u></b><br />
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3 - 5 Tablespoons olive oil or butter<br />
2 - 4 leeks, sliced, using only the white part<br />
2 - 3 fresh garlic cloves, (optional)<br />
8 cups of Chicken Stock or Beef Stock<br />
8 potatoes, peeled and cubed<br />
1 cup milk<br />
2 - 4 tsp. kosher salt (or to taste)<br />
1/2 - 1 tsp. pepper<br />
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<u><b>LET'S BEGIN:</b></u><br />
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1. Heat olive oil in large pot and sautee sliced leeks until tender; pour in chicken stock and cubed potatoes. Cover the pot with tight fitting lid and cook for 40 minutes.<br />
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2. Use a potato masher with the soup in the pot. Add milk, salt and pepper and whisk until creamy. If you have a hand blender...that works, too!<br />
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3. Serve warm with freshly baked bread! Garnish with fresh parsley.<br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-71196958970764386282016-02-25T23:17:00.000-08:002016-02-26T07:40:55.941-08:00Salmon Patties<br />
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These patties are so easy to make and have become a favorite with my family.<br />
The ingredients are those that are typically on hand, so I can make these cakes for an afternoon lunch or fast Fish Friday Dinner.<br />
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Either serve on a bed of fresh spring lettuce or on a serving of steamed rice of your choice. The fresh lemon drizzled on top really makes the patties flavors come alive.<br />
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<b><u><span style="font-size: large;">WHAT YOU WILL NEED:</span></u></b><br />
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1 egg<br />
2 Tbs. chickpea flour (or substitute with all purpose flour)<br />
1/4 cup milk<br />
1 tsp. baking powder (aluminum-free)<br />
1 tsp. cumin powder<br />
1 tsp. dill weed<br />
sea salt<br />
fresh ground pepper<br />
pepper sauce, dash<br />
7 oz. salmon, canned, wild-caught<br />
Coconut Oil<br />
Fresh lemon (or Apple Cider Vinegar) Optional<br />
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<b><u><span style="font-size: large;">LET'S BEGIN:</span></u></b><br />
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1. Drain salmon and place in bowl with flour, milk, baking powder, cumin powder, and dill weed. Mix until it turns into a thick batter.<br />
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2. Add sea salt, ground pepper and a dash or two of pepper sauce. Mix again and form the batter into patties.<br />
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3. Fry in coconut oil, over medium heat, for about 5 minutes each side. Serve over rice or salad. Drizzle fresh lemon over the cooked salmon patties.<br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-78784592629114143472016-02-04T14:05:00.000-08:002016-02-04T14:08:24.085-08:00Roasted Butternut Squash <div class="separator" style="clear: both; text-align: center;">
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Do not be intimidated by its funny looking shape, like I was some time ago. The Butternut Squash is a user friendly, healthy and delicious winter treat.<br />
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After having this arrive in my <a href="http://www.hand-maidwithlove.blogspot.com/2016/01/go-greens.html">Farm Fresh Box</a> I decided to make an effort to use this winter squash, which is rich in Vitamins A and C. My family had no idea what a treat their palates would receive.<br />
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There are several ways to peel one of these hard and odd shaped squashes, but I simply used a potato peeler and went to town. <br />
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Roasted Butternut Squash makes a great side dish as well as a great snack. I found this no-fuss recipe from <a href="http://allrecipes.com/">allrecipes.com</a><br />
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<span style="font-size: large;"><b><u>WHAT YOU WILL NEED:</u></b></span><br />
1 Butternut Squash, peeled and cut into 1-inch pieces<br />
2 Tablespoons Organic Olive Oil<br />
2 Cloves of garlic, minced or 1 teaspoon garlic powder<br />
Kosher Salt and Pepper to taste<br />
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<span style="font-size: large;"><b><u>LET'S BEGIN:</u></b></span><br />
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1. Preheat your over to 400 degrees F. Optional: line cookie sheet with aluminum foil. No need to spray sheet.<br />
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2. In a bowl, toss the cubed butternut squash pieces in the olive oil, then sprinkle with kosher salt and pepper and toss some more. Spread coated butternut squash on (lined or not) baking sheet. *I line for easier clean up.<br />
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3. Roast squash for 30 minutes in preheated oven at 400'F, until squash is tender and lightly brown. Enjoy!<br />
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I will try a soup version soon...<br />
<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-44831406777282717672016-01-29T20:49:00.002-08:002016-02-04T15:40:15.806-08:00Greek Lemon Soup<br />
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This is a very easy soup to make. It is hearty and comforting...</div>
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and all you need are five ingredients!</div>
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<b><u><span style="font-size: large;">WHAT YOU WILL NEED:</span></u></b><br />
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2 quarts vegetable or chicken stock<br />
1 pound leeks (approx. 3 cups chopped), white and light green parts only, cleaned and thinly sliced. If you don't have leeks, use 2 cups chopped onions.<br />
2/3 cup rice (I use wild rice, brown works well too)<br />
4 large eggs<br />
2 lemons, juiced and strained, about 6 to 8 tablespoons<br />
1 teaspoon dill<br />
1 tablespoon fresh chopped dill for garnish<br />
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<b><u><span style="font-size: large;">LET'S BEGIN:</span></u></b><br />
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1. Combine the chicken/vegetable stock and leeks/onions and bring to boil in a large pot. Reduce heat and simmer for 20 minutes on medium-low.<br />
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2. Add the rice and continue to simmer until cooked through, about 30-45 minutes. Remove from heat.<br />
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3. In a medium bowl, beat the eggs and lemon juice together until combined. Take a ladle of broth from the pot and SLOWLY pour into the egg/lemon mixture, whisking while pouring. The eggs will curdle if uou add the eggs directly into the pot. Add one more ladle of broth to the eggs and whisk to combine. Pour the remaining egg mixture into the large pot of soup. Enjoy!<br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-42904994385661392112015-10-31T23:17:00.000-07:002015-10-31T23:17:32.813-07:00Pumpkin Turkey ChiliIf you like flavorful food with a kick of spice, this is the perfect Autumn dish to make when you are home and the weather is cold and grey outside.<br />
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<b><u><span style="font-size: large;">WHAT YOU WILL NEED:</span></u></b><br />
2 Tablespoons Coconut Oil<br />
2 lbs. ground turkey<br />
1/2 cup onion, chopped (yellow or white)<br />
3 cloves of garlic, minced<br />
2 teaspoons cumin powder<br />
30 ounces of Great Northern white beans (pre-cooked or canned, drained/rinsed)<br />
15 ounces 100% pumpkin puree (canned)<br />
4 ounces green chili (canned)<br />
2 cups chicken broth<br />
1 teaspoon chili powder<br />
1 teaspoon ground oregano<br />
3 bay leaves (discard after chili is fully cooked)<br />
sea salt, unrefined<br />
pepper, to taste<br />
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<span style="font-size: large;"><b><u>LET'S BEGIN:</u></b></span><br />
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1. In a large iron skillet, heat 1 Tbs. coconut oil on medium-high heat. Add ground turkey and cook thoroughly, about 5 minutes. Drain. Place in crock pot.<br />
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2. Add remaining (1Tbs.) coconut oil to skillet and saute onion & garlic until soft, about 1 minute. Add cumin powder to onion & garlic and saute another minute. Add to crock pot.<br />
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3. Place the remaining ingredients into the crock pot: white beans, pumpkin puree, green chili, chicken broth, chili powder, ground oregano, & bay leaves. Add salt & pepper. Mix well. Cover and cook on high for 3-4 hours, or on low for 6-8. Before serving, remove the bay leaves. Enjoy!<br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-9151776340464318602015-09-03T13:32:00.001-07:002015-09-30T20:40:05.576-07:00Egg-cellent!I have never been a fan of bell peppers. I really struggle with eating raw bell peppers. But this recipe has changed my appetite for them, in a big way.<br />
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The flavor and texture make an excellent morning (or evening) dish! This is a power meal, full of good, nutritious ingredients that your body craves...and it is filling and satisfying. Egg-cellent!<br />
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<b><span style="font-size: large;">WHAT YOU WILL NEED:</span></b><br />
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2 eggs (I use fresh organic eggs from our hens, delivered daily!)<br />
1/2 green bell pepper, chopped<br />
1/2 medium tomato, chopped<br />
2 tsp. coconut oil<br />
Kosher salt & pepper to taste.<br />
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<b><span style="font-size: large;">LET'S BEGIN:</span></b><br />
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1. Chop your bell pepper and tomato; heat your coconut oil in a medium pan (I love a good iron skillet) at medium heat.<br />
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2. Cook your chopped bell pepper & tomato, sprinkled with salt & pepper, for about 3 minutes. In the meantime, whisk your eggs in a bowl.<br />
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3. Pour egg into the pan and mix with the bell pepper and tomato until eggs are cooked; about 2 - 3 minutes. Enjoy!<br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-48237301357805508132015-09-02T13:28:00.001-07:002015-09-02T13:35:52.592-07:00Fast Chicken FajitasThis recipe is SO GOOD, and so easy to put together I will make this for lunch or dinner in a pinch. Chicken fajitas or Fajita chicken (per my recipe) is zero fats, but it does not zero-out on the mouthwatering taste.<br />
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<b><span style="font-size: large;">WHAT YOU WILL NEED:</span></b><br />
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1 LBS. chicken breast, skinless<br />
1 bell pepper (any color - I prefer green)<br />
1 medium onion (any type - I use sweet or yellow)<br />
1 tsp. chili powder<br />
1 tsp. cumin powder<br />
1 tsp. kosher salt<br />
1/4 - 1/2 tsp. black pepper<br />
2 cloves garlic<br />
4 Tbs. lime juice, (freshly squeezed)<br />
1 Tbs. coconut oil<br />
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<b><span style="font-size: large;">LET'S BEGIN:</span></b><br />
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1. Cut the chicken breast into thin strips, slice the bell pepper & onion, chop the garlic and mix well in a bowl with the spices and lime juice.<br />
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2. Heat the coconut oil on medium in a large skillet (iron skillets are best!) Pour the entire contents of the bowl into the skillet. <br />
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3. Stir fry until the chicken is cooked through and the vegetables are tender. About 10 minutes.<br />
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REMEMBER: If you can, always use fresh ingredients.<br />
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It will serve 4, so double if you want to share with the family! You can serve the dish just like that, serve over romaine lettuce leaves or on top of organic corn tortillas...the taste remains unbelievably delicious!<br />
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Stay healthy!Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-35677796633562380782015-03-29T20:06:00.001-07:002015-03-29T20:18:28.316-07:00Pineapple and Banana Cream Fruit Topping<div class="separator" style="clear: both; text-align: center;">
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If you love pineapple and bananas & cream...you will love this delicious topping for your next fruit salad. It will take your simple salad to a whole new level.<br />
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<b><u><span style="font-size: large;">WHAT YOU WILL NEED:</span></u></b><br />
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1 1/4 cup milk<br />
1/2 cup sour cream<br />
8 ounces crushed pineapple<br />
3.4 ounce package banana cream instant pudding<br />
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<b><u><span style="font-size: large;">LET'S BEGIN:</span></u></b><br />
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Whisk the milk, sour cream and crushed pineapple together. Slowly mix in the instant pudding package until well combined.<br />
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You can spread over the top of the trifle and top with sliced bananas & strawberries to decorate or leave on the side for your guests to lavish on their individual servings...provide a ladle.<br />
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You can make this ahead of time and refrigerate overnight, or whip up minutes before you are ready to serve. It is a quick and easy solution to fancy-up your fruit!<br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-47918806702397607722015-03-16T12:54:00.001-07:002015-03-16T12:57:45.856-07:00Berries & Honey SmoothieWith Spring less than a week away, I have been feeling the desire to drink smoothies. The weather is much warmer, and a cold, fresh smoothie can really make the perfect morning meal. Especially when strawberries, blueberries & raspberries are in the mix. These are also perfect after an early morning workout...which I am still trying to incorporated in my routine (consistently).<br />
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<b><u><span style="font-size: large;">WHAT YOU WILL NEED:</span></u></b><br />
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1 1/2 cup unsweetened almond milk<br />
1/2 cup fat-free Greek yogurt<br />
1 tablespoon raw honey<br />
2 - 4 Low Carb Protein Mix (preferably vanilla)<br />
1/2 cup fresh or frozen strawberries<br />
1/2 cup fresh or frozen raspberries<br />
1/2 cup fresh or frozen blueberries<br />
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4-5 ice cubes<br />
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<b><u><span style="font-size: large;">LET'S BEGIN:</span></u></b><br />
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Fill your blender with the first four ingredients (almond milk, Greek yogurt, honey, protein mix) and blend on high for about 30 seconds. Begin adding your frozen fruit through the center removable measuring cup (in the middle of the lid, aka funnel). <br />
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Add ice cubes one at a time until desired thickness...I like it creamy like a milkshake.<br />
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Now pour and enjoy! This is by far my favorite smoothie.<br />
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Makes 2 - 3 servings<br />
Nutrition Facts: 420 Calories, 7 grams fat, 60 grams carbohydrates, 13 grams fiber, 40 grams sugar, 33 grams protein (depending on the type/brand or amount of protein mix you use)<br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-7952296323383300182015-02-22T22:48:00.001-08:002015-02-23T11:30:35.406-08:00Reboot Kick Off - Unbeatable.<span style="font-family: Verdana, sans-serif;">I decided to try the 3-Day Reboot, drinking only fruits and vegetables in order to begin my New Year's resolution of increasing healthy habits and healthy eating.</span><br />
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<span style="font-family: Verdana, sans-serif;">Using the Reboot with <a href="http://www.rebootwithjoe.com/">Joe's Juice Diet</a>, I followed the Reboot Daily Guide. I normally have a hot cup of lemon water (hot water with a fresh lemon wedge) first thing in the morning. This is a habit that I will continue, for now.</span><br />
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<span style="font-family: Verdana, sans-serif;">For (Day 1) Breakfast, I chose the Un-Beet-Able Juice using beets, carrots, apples, kale leaves and fresh root ginger. Not bad. Good actually. Both fresh and filling.</span><br />
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<span style="font-family: Verdana, sans-serif;">You will need a juicer. Prep all the veggies and fruits by rinsing, drying and peeling certain items (root ginger). I did not peel the carrots, apples or beets. I did cut off the ends of the carrots & beets and core the apple. Cutting the last two items into pieces, so they fit in the juicer opening.</span><br />
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<span style="font-family: Verdana, sans-serif;"><u><b>WHAT YOU WILL NEED</b></u>:</span><br />
<span style="font-family: Verdana, sans-serif;">(For 2 Servings)</span><br />
<span style="font-family: Verdana, sans-serif;">2 beets</span><br />
<span style="font-family: Verdana, sans-serif;">6 carrots</span><br />
<span style="font-family: Verdana, sans-serif;">2 apples</span><br />
<span style="font-family: Verdana, sans-serif;">15 kale leaves</span><br />
<span style="font-family: Verdana, sans-serif;">2 inch pieces of fresh root ginger</span><br />
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<span style="font-family: Verdana, sans-serif;"><u><b>LET'S BEGIN</b></u>:</span><br />
<span style="font-family: Verdana, sans-serif;">Make sure the safely latch is in place on the juicer. Start the juicer. Place prepared vegetables & fruits in the juicer, alternating each until all pieces have been juiced. Keep an eye that the discard compartment does not get too full. Turn off the juicer when emptying the discard compartment. Also, keep an eye that the juice compartment does not get too full...</span><br />
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<span style="font-family: Verdana, sans-serif;">Cheers! To a healthier Life!!!</span></div>
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<span style="font-family: Verdana, sans-serif;">(For a Single Serving) Use:</span><br />
<span style="font-family: Verdana, sans-serif;">1 beet</span><br />
<span style="font-family: Verdana, sans-serif;">3 carrots</span><br />
<span style="font-family: Verdana, sans-serif;">1 apple</span><br />
<span style="font-family: Verdana, sans-serif;">7-8 kale leaves</span><br />
<span style="font-family: Verdana, sans-serif;">1 inch piece of fresh root ginger</span>Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-45103664590591306012015-02-05T12:29:00.001-08:002015-02-23T00:58:40.869-08:00Coconut Flour Lemon Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevTFjKu3vRc1QZGKSpWbssqsLL9yiicShNGeChl1kfBjyE41ZFkqsblm3thct7P83taEfQ75kKGZSv_UecUh1AVko-D0UhNqniJRyt7oILnfs7GMZfhmwZsfcbEV3deK4gRUEdrLuJmDp/s1600/Lemon+Pound+Cake+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevTFjKu3vRc1QZGKSpWbssqsLL9yiicShNGeChl1kfBjyE41ZFkqsblm3thct7P83taEfQ75kKGZSv_UecUh1AVko-D0UhNqniJRyt7oILnfs7GMZfhmwZsfcbEV3deK4gRUEdrLuJmDp/s1600/Lemon+Pound+Cake+.jpg" height="425" width="640" /></a></div>
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I found this amazing recipe on Pinterest. It is both a Gluten Fee, and Sugar Free cake, but it really tastes amazing! My husband and my children loved it. I think I will add a little lemon glaze drizzle on the top - because I like lemon, and I like sweet. And lemon pound cake and glaze just seem to go hand in hand.<br />
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<b><u>WHAT YOU WILL NEED:</u></b><br />
<b><u><br /></u></b>
6 (yes, six!) eggs<br />
1/2 cup avocado oil or 1/2 cup melted coconut oil<br />
1/4 cup raw honey<br />
1/4 tsp. salt<br />
3/4 cup coconut flour<br />
1/4 - 1/2 cup water<br />
1 Tbs. lemon zest (don't skimp)<br />
3 tsp. vanilla<br />
1 pinch nutmeg<br />
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<b><u>LET'S BEGIN:</u></b><br />
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Preheat your oven to 350 degrees.<br />
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In a large bowl, beat the eggs.<br />
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Add all remaining ingredients and mix together - start with 1/4 cup of water, slowly adding as the batter takes shape. I used the entire 1/2 cup and came to the consistency of (canned) pumpkin puree.<br />
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Line an 8-inch loaf pan (I only had a 9-inch available) and smooth the top with a spatula.<br />
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Bake for 45 minutes or until toothpick comes out clean.<br />
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Cool for at least 20 minutes. Add lemon glaze to each slice, rather than on top of the entire cake.<br />
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This pairs well with jam, honey or fresh fruit. You can also add 1/2 cup chopped pecans to the recipe before baking, of course.<br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-77273772466004692072014-12-13T20:57:00.001-08:002015-02-23T00:56:22.478-08:00Cookie Dough ~ White Chocolate Truffles<span style="font-family: Verdana, sans-serif;">I thought these would be kinda fun to help celebrate the Feast Day of St. Lucia...the Saint of Light.</span><br />
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<span style="font-family: Verdana, sans-serif;">Patron saint of the blind.</span><br />
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<span style="font-family: Verdana, sans-serif;">Here is my version of Cookie Dough ~ White Chocolate Truffles (pictured on left). The Cinnamon Ring Cake with Icing is for another post.</span><br />
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<span style="font-family: Verdana, sans-serif;">TRUFFLES - You will need:</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup unsalted butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 teaspoon salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/3 cup all purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">4 tablespoons milk</span></div>
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<span style="font-family: Verdana, sans-serif;">DIRECTIONS:</span></div>
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<span style="font-family: Verdana, sans-serif;">Melt or soften butter and add to sugar, mix until creamy.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add cinnamon and salt, mix.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add flour, mix well.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add milk, mix well. Dough should not be too stiff, if needed, add one more tablespoon of milk.</span></div>
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<span style="font-family: Verdana, sans-serif;">Roll dough into small balls and set on a cookie sheet covered with wax paper.</span></div>
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<span style="font-family: Verdana, sans-serif;">Place in freezer for about 30 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">CHOCOLATE COATING - You will need:</span></div>
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<span style="font-family: Verdana, sans-serif;">8 oz white chocolate</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tablespoons granulated sugar (optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">2 teaspoons cinnamon (optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">DIRECTIONS:</span></div>
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<span style="font-family: Verdana, sans-serif;">In a small bowl, mix the sugar and cinnamon; set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">Melt the white chocolate (microwave on 50% for 30 second intervals, stir between each turn.</span></div>
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<span style="font-family: Verdana, sans-serif;">Dip truffle into the melted chocolate, roll to cover. Place on wax paper lined cookie sheet. Sprinkle cinnamon sugar on top of truffle immediately (or place any other coverings on top at this time; ie candied eyes)</span></div>
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<span style="font-family: Verdana, sans-serif;">You can use a variety of coatings. I also melted some Wilton Candy Melts in the Candy Cane Colorburst & Dark Chocolate Mint flavors.</span></div>
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<span style="font-family: Verdana, sans-serif;">Allow chocolate to set, enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;">You can store truffles in the refrigerator (if you have any leftovers).</span></div>
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<span style="font-family: Verdana, sans-serif;">Makes about 40 Truffles</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-28866115016168288082014-10-24T02:08:00.001-07:002015-02-23T00:57:04.259-08:00Papal Cream Cakeor Kremowka Papieska (kreh-MOOV-kah pah-PYESS-yah)<br />
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Delicious custard cream filled pastry that does not take a lot of time...using frozen puff pastry dough.<br />
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I have also included a 'from scratch' pastry dough recipe. There may be a time when I will need to make my own.<br />
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What you NEED:<br />
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2 sheets frozen puff pastry dough, thawed<br />
Custard Pastry Cream (recipe below)<br />
1/4 cup confectioners' sugar<br />
<br />
Preheat oven to 400 degrees. Place one sheet of pastry dough on baking sheet lined with parchment paper. Cover with a second piece of parchment paper and place a cooling rack on top of the dough, keeping the pastry flat while baking. <br />
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<br />
Bake for 15 minutes, before removing the cooling rack & parchment paper. Continue baking for another 15 minutes or until the pastry is crispy with golden flakes. Cool completely on a cooling rack.<br />
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<br />
Place one layer of pastry on a tray or pan, pouring custard cream on top.<br />
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<br />
Place second layer of cooked pastry on top of the custard cream. Dust the cake with confectioners' sugar. Eat warm or refrigerate for later.<br />
<br />
CUSTARD CREAM RECIPE:<br />
<br />
2 CUPS MILK<br />
3/4 CUP SUGAR<br />
1 TEASPOON VANILLA<br />
1/8 TEASPOON SALT<br />
5 TABLESPOONS CORNSTARCH<br />
6 LARGE EGG YOLKS<br />
<br />
In a medium saucepan, combine milk, sugar, vanilla, salt cornstarch and egg yolks. Stir with a wire whisk. Bring just to boil and reduce heat, cooking cream for 1 minute more. Stir constantly so as not to scorch the cream mixture. <br />
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Remove the pan from the heat and place it in an ice-water bath as shown below.<br />
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<br />
Now you are ready to assemble your Papal Cream Cake. Refer to above directions.<br />
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<br />
Kremowka from scratch:<br />
<br />
8 ounces butter<br />
3 cups flour<br />
3 tablespoons water<br />
3 egg yolks<br />
salt (pinch)<br />
<br />
Cut butter into the flour. Beat egg yolks into the water and mix into the flour. <br />
Divide the dough in half. Cover the bottom of well greased 8 or 9 inch baking pan with dough half. Repeat with second half. <br />
Bake for 30 minutes in 325 degree pre-heated oven. Remove and allow to cool completely. Remove from pans.Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-46282193405692820432014-08-13T13:54:00.000-07:002015-02-23T00:57:16.022-08:00 KAL Juice<br />
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<br />
Kale + Apple + Lemon are the key ingredients that make this drink, drinkable for me. This is a refreshing drink that quenches my thirst and leaves me feeling satisfied.<br />
<br />
What You Will Need:<br />
<br />
6 - 8 Kale leaves<br />
2 Granny Smith Apples, core & halved<br />
1/2 - 1 Lemon, peeled<br />
4 celery stalks<br />
1 - 3 inch piece of Red Beet<br />
5+ ice cubes (optional, but highly recommended)<br />
Other optional ingredients: 1 inch piece of fresh Ginger; 1 cucumber<br />
<br />
Let's Begin:<br />
<br />
Rinse all fruits & veggies. In juicer, place a little of each of the fruits & vegetables, alternating to get a mix.<br />
Pour juice, in drinking glass, over ice. That's it!<br />
<br />
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<br />
There are a lot of juicer recipes available; but this is one of my personal favorites. Since I am a little squeamish about drinking these types of juice drinks, I don't add a large variety of vegetables, yet. Although I loved to eat cooked & raw vegetables, I am working my way up to adding certain veggies (& even fruits) to my drinks. I think it is the apples & lemon that make this drink palatable. And serving over ice is the way I enjoy it best! <br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-60957757884303182362014-08-12T18:40:00.000-07:002015-02-23T00:57:36.524-08:00Banana Breakfast Cookies<span style="font-family: Verdana, sans-serif;">Banana Breakfast Cookie. You can eat these, guilt-free. I found this recipe from Isabel De Los Rios' Beyond Diet, which I started following. She has SO many great recipes. My daughter made these moist delights...</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Verdana, sans-serif;">Here's what you will need: </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2 Ripe Bananas, mashed</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup Almond Butter</span><br />
<span style="font-family: Verdana, sans-serif;">2/3 cup Unsweetened Apple Sauce</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup Protein Powder (We used Vanilla flavor)</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon Vanilla Extract</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cups Old Fashioned Oats</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup Chopped Nuts (Walnuts, Pecans, Almonds...)</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup Carob or Chocolate Chips</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">What to Do:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Mix the mashed bananas and almond butter. Peanut butter will work as well.</span><br />
<span style="font-family: Verdana, sans-serif;">Add applesauce, protein powder and vanilla extract. Mix well.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2. Add oatmeal, nuts & carobs to the mixture, combining well.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. On a parchment lined cookie sheet, drop the cookie dough and flatten with the spoon. Bake in a 350 degree oven for 20 - 30 minutes or until golden brown.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">A Happy & Healthy Breakfast!</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">These store well, IF, you manage to have any leftovers. </span><br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-635206918864053472014-06-28T21:11:00.002-07:002015-02-23T00:57:52.333-08:00Simple Patriotic DessertEveryone loves this dish. And it takes almost no time to prepare. You can prepare ahead of time or after your guests arrive. <br />
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<br />
THE INGREDIENTS:<br />
Fresh strawberries<br />
Fresh blueberries<br />
Cool Whip<br />
<br />
THE DIRECTIONS:<br />
Of course this looks best if using a trifle dish, but any dish will suffice.<br />
<br />
Rinse fruit and trim greens off the strawberries. I cut my strawberries in half.<br />
Place all strawberries in dish, cover with cool whip, place blueberries on top.<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">Festive. Fresh. Fun. Very Fourth of July-ish!</span></div>
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-9579057939192489992014-05-20T10:45:00.000-07:002014-05-20T10:46:30.723-07:00Shrimp & Veggie PastaThis is a quick prep meal with easy clean up. I like easy clean up as much as I like quick prep.<br />
Knife, cutting board, <strike>maybe a strainer</strike>, pot with lid, cooking utensil, and a large skillet are all the tools you will need. You do not really need measuring cups or spoons. Just eyeball the ingredients and all will be well. Really. This dish has great flavor, and the perfect texture combination; some crunch and some soft chew. <br />
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THE INGREDIENTS:<br />
<br />
Quinoa Pasta, spaghetti style, cooked according to package.<br />
1 - 2 Tablespoons olive oil<br />
1 organic zucchini, sliced (or julienne...)<br />
1 cup fresh mushrooms, sliced<br />
1 cup baby carrots (julienne, strips...or leave whole if you like the extra bite - I do!)<br />
Cooked Shrimp (tails off; I leave tails on and just remove as I eat. My children know to do this as well).<br />
1 fresh lemon<br />
1 Tablespoon fresh parsley, chopped<br />
Sea Salt & Pepper (freshly ground is best) to taste<br />
Sprinkle of Cayenne Pepper (optional)<br />
Splash of Tabasco Sauce (optional)<br />
Fresh Parmesan Cheese, grated<br />
<br />
THE DIRECTIONS:<br />
To cook Quinoa spaghetti, add to boiling water and cook for 4-6 minutes. While Quinoa is cooking:<br />
<br />
Add olive oil to large skillet. On medium/high heat, saute zucchini, mushrooms, & carrots for 2 minutes (until just tender). Toss in shrimp & pasta. Drizzle fresh lemon juice on top, and sprinkle with fresh parsley, sea salt & pepper. Toss in skillet. Remove from heat. Sprinkle freshly grated Parmesan cheese on top of each serving. The cayenne pepper and/or Tabasco sauce can be added with the lemon juice, or omit if you don't care for the spice. I love spicy food, so I will go the extra step.<br />
<br />
THE RESULTS:<br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-64463835862672967252014-05-08T08:49:00.000-07:002014-05-08T08:49:48.441-07:00Lemon & Dill SalmonThis is such an easy and fresh dish that I bake at least once a month. Add any steamed vegetable and side dish of Quinoa or wild rice for a delicious, healthy and very appealing-to-the-eye, dinner.<br />
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THE INGREDIENTS:<br />
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Fresh Salmon (2+ lbs)<br />
Fresh Lemon (1 whole lemon, sliced in half - I use Meyers from my garden)<br />
Olive Oil (about 1-4 Tablespoons; may substitute for Butter, melted)<br />
Dill Weed (about 1-2 Tablespoons)<br />
Sea Salt (unrefined is best, or Kosher salt will work)<br />
Black Pepper (freshly ground)<br />
Garlic, chopped (1-2 cloves) Optional<br />
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THE DIRECTIONS:<br />
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STEP ONE: Preheat oven to 350 degrees. Lightly grease baking sheet with ~ 1 Tbsp. olive oil (or 1 Tbsp. butter). <br />
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STEP TWO: Place salmon on prepared baking sheet and drizzle olive oil on top. Squeeze 1/2 lemon over salmon. Sprinkle with sea salt, ground black pepper and dill weed. Turn salmon over and repeat on the other side with remaining ingredients.<br />
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STEP THREE: In the preheated oven, Bake 25 minutes or until salmon is easily flaked with a fork.<br />
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Again, this salmon goes well with a Wild Rice or Quinoa side dish, and fresh steamed vegetables - like <br />
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broccoli or string beans. My kids eat it all up, every time.<br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-10074960248304809382014-05-08T08:12:00.002-07:002014-05-08T08:12:44.778-07:00Stuffed MushroomsA favorite tradition of ours is to prepare stuffed mushrooms for any special occasion or feast day.<br />
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There are a lot of versions out there; however, here is our simple version.</div>
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INGREDIENTS:<br />
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Large fresh mushrooms (about 24)<br />
Green onions, sliced (about 2)<br />
Garlic clove, minced (1) (optional)<br />
Butter (2-4 Tablespoons)<br />
Cream Cheese (1 8oz. box, softened)<br />
Bacon, cooked and chopped (about 6 slices)<br />
Sea Salt (only a pinch if you are using bacon)<br />
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DIRECTIONS:<br />
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STEP ONE: Rinse and drain mushrooms on a paper towel. Remove the stems and discard about half. (I use the extra in my morning omelet. You can sauteed them in butter and add to egg. They last a few days in the refrigerator.) Saute the chopped stems in the butter. Add green onion and garlic. Cook until tender.<br />
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STEP TWO: In a large bowl, mix together the sauteed stems, onions & garlic with cream cheese & chopped bacon. Now you are ready to stuff mushroom caps with the cream cheese mixture. Nota bene: <i>you can substitute the cheese for shredded cheddar, smoked Gouda, or crumbled blue cheese - However, you will then need to add a little fine dry bread crumbs; about 2/3 cup. We keep it simple with the cream cheese.</i></div>
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STEP THREE: Arrange the stuffed mushrooms on a baking sheet and bake for 8-10 minutes in a 425 degree oven. Once baked, remove from oven and drain on paper towel. Serve warm....<br />
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Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-71072073971858870232014-04-30T09:30:00.000-07:002014-04-30T09:42:20.526-07:00~ Soft & Buttery Pretzels ~<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Enjoy Home-Made Warm, Soft and Buttery Pretzels </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">in TEN EASY STEPS.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">This Recipe takes a little 'elbow grease', but well worth it! Allow 1 hour for the dough to rise. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>WHAT YOU WILL NEED:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4 teaspoons active dry yeast</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup white sugar + 1 teaspoon white sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/4 cups warm water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 cups all-purpose flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 teaspoon salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon vegetable oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup baking soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 cups hot water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup sea salt, used to sprinkle on top</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons melted butter</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>LET'S GET STARTED:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1. Dissolve yeast and only 1 teaspoon sugar in warm water. Let stand until creamy and foamy (~ 12 min)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. In large bowl, mix flour, remaining sugar, and salt. Making a well in the center, add the oil and yeast mixture.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. Mix into a dough. (If the mixture is dry, you can add one or two tablespoons of water). Knead the dough until smooth. (This is the effort part. It usually takes about 5 - 10 minutes to get that smooth texture).</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. Place the dough in a large bowl that has been lightly oiled and turn to coat with oil. Cover bowl with plastic wrap and allow dough to rise in a warm place, for about 1 hour.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>WELCOME BACK:</b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">5. Preheat oven to 450 F. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6. Turn risen dough onto a lightly floured surface. (You can divide the dough in half and work with the first half, while storing the second half in the covered bowl). Or,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">just separate the dough into equal pieces. Pull off about hand-full sized pieces of dough and roll into balls. The larger the pretzels, the softer the inside. Smaller pretzels will have a little crispness to them. Both equally a delicious way to enjoy. We prepare both ways!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">7. One at a time, roll balls into ropes (~ 12 inches long). Again, depending how big you enjoy your pretzel...I say experiment and make both large and small.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">8. Shape dough into pretzels. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"> <b>Here's How: </b> </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"> A) Shape dough into a "U".</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"> B) Cross the two ends of the rope over each other.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"> C) Press the tips into the bottom of the "U". Pinching to make sure they stay.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">9. </span><span style="font-family: Trebuchet MS, sans-serif;">In a large bowl, dissolve baking soda in hot water. Once dissolved, dip each pretzel into this mixture and then place on a greased baking sheet. Immediately sprinkle with sea salt. (BTW - Unrefined sea salt is best). It is also OK to wait and sprinkle pretzel with salt, after completing step 10.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10. Bake in preheated oven for 8 minutes or until browned. After removing from oven, brush with melted butter.</span><br />
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Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-87465272061938280672014-04-10T00:07:00.017-07:002020-08-03T14:02:17.251-07:00Star Studded Chocolate CakeIf you are looking for a deliciously moist cake, with a rich chocolate flavor, this is the cake for you.<br />
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It originated from allrecipes.com, but I recommend using a touch less sugar and definitely a <a href="http://handmaidwithlove.blogspot.com/2013/09/ganache-icing.html">dark chocolate ganache icing</a>, rather than the chocolate butter-cream. I also added some fresh raspberries, which compliment the chocolate, adding texture and a pop of tartness through the dense & moist cake.<br />
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Is your mouth watering yet? Let's begin.<br />
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<b><u>You will Need:</u></b><br />
2 cups white sugar<br />
1 3/4 cups all-purpose flour<br />
3/4 cup unsweetened cocoa powder<br />
1 1/2 teaspoon baking soda<br />
1 1/2 teaspoons baking powder<br />
1 teaspoon salt<br />
2 eggs<br />
1 cup milk<br />
1/2 cup vegetable oil<br />
2 teaspoons vanilla extract<br />
1 cup boiling water<br />
Fresh raspberries or strawberries (optional)<br />
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~<a href="http://handmaidwithlove.blogspot.com/2013/09/ganache-icing.html"> Chocolate Ganache Icing Recipe</a> ~<br />
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<b><u>Step One:</u></b><br />
Preheat oven to 350 degrees Fahrenheit (175 degrees C). Grease and flour one baking sheet or two 9 inch cake pans. Start water to boil.<br />
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<b><u>Step Two:</u></b><br />
In a medium bowl, mix together the first six dry ingredients (sugar, flour, cocoa, baking soda, baking powder and salt). <br />
In the same bowl, add the eggs, milk, oil and vanilla. With an electric mixer, mix for 3 minutes, scraping down sides of bowl to get all the dry ingredients. By hand, stir in the boiling water until completely mixed. Now you are ready to pour evenly into the prepared baking pans (or pour the entire amount into baking sheet). <br />
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<b><u>Step Three:</u></b><br />
In the preheated oven, bake for 30 to 35 minutes for baking pans (or 20 - 25 minutes for baking sheet). Test by inserting a toothpick into center of the cake; it is done if the toothpick comes out clean. Cool for at least 10 minutes before removing from pans and then make sure cake is completely cooled before icing.<br />
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If you decide to use fresh berries (strawberries or raspberries, place in between the two round cakes, on top of <a href="http://handmaidwithlove.blogspot.com/2013/09/ganache-icing.html">ganache icing</a>, then 2nd round cake on top of the ganache icing & raspberries. Top with a final pour of ganache icing and allow to drizzle off the sides of the cake. Optional: Set aside about 1/2 Tablespoon of ganache icing to use as a binding agent for any fondant decorations.<br />
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You can store the cake in the refrigerator. <br />
<b><u>Tip:</u></b> When applying the fondant, use the extra ganache icing (room temperature or warm) to adhere to the cake and/or solidified ganache. This recipe serves about 12 - 16 generous slices. When I used the baking sheet, I served about 20+ single layer servings (vanilla or chocolate mint ice cream on the side. So good).<br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-5209084627414972172014-03-25T18:48:00.002-07:002014-03-27T08:04:35.615-07:00~ Faux California Reuben Sandwich ~In our home, we eat what tastes good. We strive to produce healthy meals, without compromising the taste of a dish. By keeping dishes simple and fresh, meals are bound to satisfy. <br />
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When I take the classics and create dishes or desserts, that fit our taste and goals, I usually end up with what I call: Faux Foods. Foods that are similar to the 'classics', but with a style of our own. We like them, and that is what counts. <br />
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<div style="text-align: center;">
Here is one such 'Faux Food': The Faux California <strike>Reuben</strike> (or Ruben) Sandwich</div>
Nota Bene: I do not use any secret sauce or Thousand Island Dressing...you can, but then it wouldn't be our Faux California RS. Don't get me wrong, we like the sauce, too, but this tastes perfect without the sauce (or without the Swiss cheese). I think the grilled bread keeps better and the pepper-jack cheese flavor is enhanced, without drowning the cheese in sauce. Besides, I am not a big Swiss cheese fan. If it has Swiss cheese, bring on the secret sauce. <br />
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<u><b>The Ingredients</b></u>:<br />
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Dark Rye Bread (or Marble if we can find it)<br />
Butter<br />
Pastrami from the deli<br />
Hot Pepper Jack Cheese (or Mild Cheddar for one child)<br />
Sauerkraut<br />
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<b><u>Step One</u></b>:<br />
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Heat sauerkraut in microwave or stove-top. <br />
Meanwhile, butter one side of rye bread. Place bread, butter side down on hot griddle (350 - 400).<br />
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<b><u>Step Two:</u></b><br />
Layer pastrami, cheese & warm sauerkraut on top of bread. Place second slice of bread on top, buttered side up.<br />
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<b><u>Step Three:</u></b><br />
After a minute or two, carefully flip over sandwich and grill until second side is toasted to deliciousness. It is best to enjoy this sandwich warm, right off the grill.<br />
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This grilled FCRS goes well with a side salad of green butter & red leaf with chopped gala apples & a nice vinaigrette drizzled on top.<br />
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-19583460478476593202014-03-22T12:57:00.001-07:002014-03-22T12:57:13.273-07:00~ Tuna Balls ~<div class="separator" style="clear: both; text-align: center;">
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This quick & easy recipe was shared by <a href="http://www.catholicinspired.com/2013/02/tuna-balls-meatless-recipe-for-lent.html">Jennifer</a> over at <a href="http://www.catholicinspired.com/">Catholic Inspired</a>. I added a few new ingredients to the recipe, to fit our family's taste. I made both large size servings and smaller ones, to use on a salad or to eat alone. <br />
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You will probably find that you have most of the ingredients on hand, in your pantry & refrigerator. If you are missing an item, you can easily substitute or even omit...as I see it, this recipe is very family friendly in many ways.<br />
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INGREDIENTS:<br />
2 (24 oz) cans of Tuna, drained (or 6 5 oz cans) (I use tuna in water)<br />
3/4 cup Sour Cream (or ranch dressing, mayonnaise...)<br />
3 Eggs<br />
1 cup Bread Crumbs (or crushed corn flakes, saltine crackers...)<br />
1 cup grated Parmesan Cheese<br />
ADDITIONAL INGREDIENTS that I added to the original recipe:<br />
2 Green Onions, sliced<br />
1 tablespoon Olive Oil<br />
dash of Kosher Salt<br />
dash of Pepper<br />
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<b><u>Step One:</u></b><br />
Preheat oven to 350 degrees. Mix all ingredients together, making sure the tuna pieces are crushed well. Add salt & pepper to mixture, blend.<br />
<b><u>Step Two:</u></b><br />
Roll the mixture into balls; I found you can vary the sizes to use either in salad or just-pop-them-in-your- mouth-size. It did not effect the cooking time significantly. Place rolled tuna balls onto well greased cookie sheet. The original recipe also adds that you can press the mixture into a 13x9 inch greased pan if pressed for time.<br />
<b><u>Step Three:</u></b><br />
Bake at 350 for 20 - 30 minutes. Tuna balls should be browned and cheese should be bubbling. The exterior is lightly crisped and the interior is soft. Serve warm.<br />
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<b><u>Serving Info:</u></b><br />
Makes about 50 - 100 balls (depending on the size). Goes great with ranch dip on the side; over a bed of greens & sprinkled with toasted almond slices, drizzle with a vinaigrette and top with fresh Parmesan cheese...I will bet they taste great with some marinara sauce on some pasta! These can be refrigerated and served cold, too.<br />
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Again, this recipe really leaves room to adjust & substitute ingredients, which I love, because I can make this even if I don't have everything on hand. But more importantly, my family loves these savory treats.<br />
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<div style="text-align: center;">
Joining <a href="http://bethannesbest.com/2014-lenten-meal-plan-link-week-3/">Lenten Meal Plan Link-Up 2014</a></div>
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<br />Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0tag:blogger.com,1999:blog-6378194820575596715.post-51561163653041230362014-03-20T17:58:00.003-07:002014-03-21T18:23:21.865-07:00~ Succulent & Savory Pulled Pork ~<span style="font-family: Verdana, sans-serif;">I often forget to utilize my slow cooker. I am sometimes put off when using certain meats because there is usually some searing or pre-cooking prior to placing it into the crock pot...which defeats the purpose. </span><br />
<span style="font-family: Verdana, sans-serif;">I just want to dump everything into the cooker and go. Well, here is the best, easiest, and tastiest pulled pork recipe, using a slow cooker, that I have ever used. My children and husband love it! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I found the recipe through <a href="http://www.chow.com/recipes">CHOW</a> recipes. I changed it slightly because I didn't have all the ingredients at the time.</span><br />
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<span style="font-family: Verdana, sans-serif;">What you will need:</span><br />
<span style="font-family: Verdana, sans-serif;">2 medium yellow onion, thinly sliced (I only use one)</span><br />
<span style="font-family: Verdana, sans-serif;">4 garlic Cloves, thinly sliced (I omitted, because I didn't have any on hand)</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup low-sodium chicken stock/broth</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon dark brown sugar (packed)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon chili powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon kosher salt, add more if needed</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon ground cumin</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1 (4 1/2 - 5 pound) boneless or bone-in pork shoulder (aka pork butt), remove any twine of netting.</span><br />
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<span style="font-family: Verdana, sans-serif;">2 cups barbecue sauce (optional - I don't think you need the BBQ sauce at all)</span><br />
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<span style="font-family: Verdana, sans-serif;">Step One: Place the onions and garlic in an even layer in the slow cooker and pour in the chicken broth/stock.</span><br />
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<span style="font-family: Verdana, sans-serif;">Combine the sugar, chili powder, measured salt, cumin, and cinnamon on a plate (or bowl).</span><br />
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<span style="font-family: Verdana, sans-serif;">Pat the pork dry with paper towels. Cover the pork, entirely, with the spice mixture. Now place the spiced pork on top of the onions. Cover and cook until the pork is fork tender, about 6 to 8 hours (on high), or 8 to 10 hours (on low). Depending on your cooker, the time may be significantly less. It only took about 5 hours to cook my pork (on high for the first 3 hours, then on low for the remaining 2 hours.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><u>Step Two:</u></b> Turn off the slow cooker and remove and discard the bone (if your pork has one). The recipe says to remove the pork to a cutting board and strain the onion mixture from the slow cooker; returning the solids to the slow cooker (setting aside the strained liquids). But I just keep the pork as is, and use a perforated spoon when serving. Your choice.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><u>Step Three: </u></b> </span><span style="font-family: Verdana, sans-serif;"> Using 2 large forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. If you have removed the meat to a cutting board, return the shredding meat to the slow cooker. You can add BBQ sauce at this point - but I say eat as is, the flavor is AWESOME. You can spoon any fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened (again, I omitted this step and just left everything in the cooker). One less thing to wash and the pork is OH SO MOIST.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><u>Finale:</u></b> Spoon over steamed rice, wrap in tortillas, create a pulled pork sandwich with a slice of slightly melted cheese on top...or even place on a bed of greens and eat as a main salad. This is really good pork!</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><u>Servings:</u></b> This is such a wonderful and EASY meal to throw together in the morning or afternoon and have ready for dinner. This amount serves our family of five with several variations of meals. So the meat goes a long way. I have also substituted the pork with beef. Very good as well. As I mentioned above, I omitted the garlic and the flavor was delicious, still.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>Hand-Maid With Lovehttp://www.blogger.com/profile/12391771730841208965noreply@blogger.com0