tag:blogger.com,1999:blog-84850185534806055842024-03-13T19:10:21.331-07:00Just a mom cookingHi!
I'm Melissa, a mostly stay at home mom of four great boys. I love to cook, my family loves to eat and since everyone is always asking for my recipes I thought a blog might be fun. Enjoy!melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-8485018553480605584.post-18367020995901336142011-05-18T13:07:00.000-07:002011-05-18T13:09:38.292-07:00Goroccan Quinoa Salad<b>This salad came from me being unable to decide on what salad to make for a potluck. I narrowed it down to a feta pear Greek style and a Moroccan. So I just took the best of both and tossed it in a bowl. So is born the Gorroccan Quinoa Salad. </b><br />
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<b><br />
</b><br />
<b>Ingredients </b><br />
<b><br />
1 cup quinoa (uncooked)</b><br />
<b>2 cups water</b><br />
<b>1/3 cup fresh squeezed lemon juice</b><br />
<b>3 tablespoons of olive oil</b><br />
<b>1/2 teaspoon of sugar</b><br />
<b>1 teaspoon sea salt </b><br />
<b>3 teaspoons cumin </b><br />
<b>1.5 cups black beans (rinsed)</b><br />
<b>1.5 cups corn (I just tossed frozen in)</b><br />
<b>1/2 a small red onion finely sliced then chopped</b><br />
<b>1 pint cherry tomatoes quartered </b><br />
<b>1 barlette pear chopped </b><br />
<b>1 cup crumbled feta </b><br />
<b>1/4 cup chopped fresh cilantro (coriander) </b><br />
<b>1/4 cup chopped fresh mint </b><br />
<b>1 cup toasted slivered almonds </b><br />
<b><br />
</b><br />
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</b><br />
<b><br />
</b><br />
<b>Directions:</b><br />
<b>Bring water to a boil in medium sauce pan, add quinoa. Reduce heat and cook until soft. </b><br />
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</b><br />
<b>In small bowl combine oil, lemon juice, sugar, salt, cumin. for your dressing. Set aside. </b><br />
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</b><br />
<b>Add all other ingredients except herbs and almonds to cooked quinoa.Drizzle with dressing and toss well. Refrigerate </b><br />
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</b><br />
<b>Add herbs and right before serving. Because mine was a potluck I just set the herbs and almonds on top to stir in right before serving. Add some warmed buttered pita for a great meal. </b>melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0tag:blogger.com,1999:blog-8485018553480605584.post-17117133591854975642011-04-15T13:59:00.000-07:002011-04-15T14:00:42.655-07:00Jolly Rancher Candy CoralI saw this done on Cake boss with some fancy special candy sugar. I decided to experiment with Jolly Ranchers and was very pleased with the result. These I made for my sons sponge bob cake, stay tuned for the end result in a few days!<br />
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Ingredients:<br />
Various colored of jolly rancher candies (about 5-6 per piece of coral)<br />
Ice - small chunks is best so if your using cubes you need to smash them up a bit. <br />
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Materials:<br />
tall mason jar or a glass would also work<br />
piece of parchment or wax paper the size of your jar<br />
1-2 small pots<br />
rubber spatula <br />
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<br />
Directions:<br />
Sort candies, peel wrappers off, and place in small pot. I would have two because it takes a bit to soak one color out.<br />
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On med-low (on my stove I started at 4) start to heat your candies. While they are heating line your jar with paper and fill it up to the top with loosely packed ice.<br />
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Once candy has just started to melt and bubble a bit turn it down to low setting. It burns very easy so you want to watch it closely at this point.<br />
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Stir with rubber spatula until all candy is melted and it is runny.<br />
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Now quickly because it hardens very fast, pour over top your ice. You want to go sort of back and forth a bit to get a good base for it to sit on. Making sure you have no gaps and nice and solid on what will be the bottom.<br />
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Now set it aside, place the pot in the sink with hot water to melt out the unused candy. Run your spatula under cold water and the candy will come right off. <br />
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<br />
Start on your next color as this one is setting.<br />
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Once it is cool to the touch on the top and feels hard you can gently turn it over onto a plate. The ice should seperate but if it "grew" around a piece just run it under tepid water for a minute and it should come out, don't try to pry it out or you will break your coral.<br />
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Set your coral aside to dry on parchment and admire your hard work LOL so pretty! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrsBpQK5wUTbAuZ8OYPfnJlwDBTAeo3zCQX45q_zLIINWDGdmASu7yu0RsZpWvfydQcrQRYtb69IHIXz3QCoTy6TqYUY44wFkSYFY0yR3AzNRsK2bFPRrNENgNI3uy6iNsZ88u9QiXC1i/s1600/DSC_6658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrsBpQK5wUTbAuZ8OYPfnJlwDBTAeo3zCQX45q_zLIINWDGdmASu7yu0RsZpWvfydQcrQRYtb69IHIXz3QCoTy6TqYUY44wFkSYFY0yR3AzNRsK2bFPRrNENgNI3uy6iNsZ88u9QiXC1i/s320/DSC_6658.JPG" width="212" /></a></div>melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com2tag:blogger.com,1999:blog-8485018553480605584.post-78560118670817111352011-04-07T21:20:00.000-07:002011-04-09T17:27:07.347-07:00Dill and lemon baked salmonI usually do this one on the BBQ but the day I made this it snowed so we did it in the oven.<br />
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Ingredients:<br />
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One whole salmon - you can remove the head or leave it on I like food that is not looking at me <br />
1-2 lemons sliced about 1/4 inch thick<br />
1 sliced onion<br />
6 or so cloves of garlic<br />
Large bunch of fresh dill - you could use dry if you wanted<br />
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Directions:<br />
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Clean salmon inside and out, remove head and tail if preferred. <br />
On top of a sheet of foil larger then your fish, place one layer of lemons, onion, dill, and garlic.<br />
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Lay fish on top<br />
Inside fish place another layer of lemon, onion, dill and garlic<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NIwRklEauuzSKEbrrmB4sPgvoHchFkmpLi54vIz8Ypew0LKMESRA-gcMmuwWmUdSiwGbx0WG8U98qSCVTNIgjRVFToNjQp-xKk5NdpalAqAyxMw5UTt8qaSwCyCTWG8qHv2N7Ejploh5/s1600/DSC06968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NIwRklEauuzSKEbrrmB4sPgvoHchFkmpLi54vIz8Ypew0LKMESRA-gcMmuwWmUdSiwGbx0WG8U98qSCVTNIgjRVFToNjQp-xKk5NdpalAqAyxMw5UTt8qaSwCyCTWG8qHv2N7Ejploh5/s320/DSC06968.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Repeat on the top then place a layer of foil and roll edges to make a nice package<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbGv3977AdX8PlZNI4tUwXoK4DquOkjKFFRGBIrWzLihdRIj1XZprhmzVyxTJzOn5nA23kLhgx_BmY-0FUS_AqaoZMjfDRYR9Lu-09NWTsj4FzTiN3otPf4uVDaIzvYLQ4kdbj14sIwcb/s1600/DSC06970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbGv3977AdX8PlZNI4tUwXoK4DquOkjKFFRGBIrWzLihdRIj1XZprhmzVyxTJzOn5nA23kLhgx_BmY-0FUS_AqaoZMjfDRYR9Lu-09NWTsj4FzTiN3otPf4uVDaIzvYLQ4kdbj14sIwcb/s320/DSC06970.JPG" width="320" /></a></div><br />
Cook 45 minutes in a 375 oven or until salmon is cooked through and flakes easily.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFi4ksqiePlJYVRoButEznGGwcvLzUffJU-D9Jzahu5ef1IMYK_yZjE92QeIs3Wc4LVlPeN-ng9x4eWVvBZM2RNkgJtG5IfKFcjRYauB6ZU7bajuoSMafzLe-cAlfzFCeVd9NIIi4wBIqU/s1600/DSC06971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFi4ksqiePlJYVRoButEznGGwcvLzUffJU-D9Jzahu5ef1IMYK_yZjE92QeIs3Wc4LVlPeN-ng9x4eWVvBZM2RNkgJtG5IfKFcjRYauB6ZU7bajuoSMafzLe-cAlfzFCeVd9NIIi4wBIqU/s320/DSC06971.JPG" width="320" /></a></div>To serve I find the easiest method is to slice down the backbone but not too deep so you cut the bones off, then across to make fillet sized piece, slide off the spine. Run your finger lightly over it to make sure you didn't miss any small pin bones but most should stay with the spine <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uoDkQHV7hxQ4S1bYVakVyvAJLCrM7h6AgaZWVXijkdvzLhZrm9ntI87kzvW0ng0KZ-YO7HMov1dLXvjBg-InL2owWDbuZDLP3wXtOqIdWStcBLObR3U7AXTu0ieXIE2gssrBoVx8xJFP/s1600/DSC06977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uoDkQHV7hxQ4S1bYVakVyvAJLCrM7h6AgaZWVXijkdvzLhZrm9ntI87kzvW0ng0KZ-YO7HMov1dLXvjBg-InL2owWDbuZDLP3wXtOqIdWStcBLObR3U7AXTu0ieXIE2gssrBoVx8xJFP/s320/DSC06977.JPG" width="320" /></a></div>melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0tag:blogger.com,1999:blog-8485018553480605584.post-60027083789956968262011-03-27T11:42:00.000-07:002011-04-09T17:27:07.347-07:00Quinoa and seafood teriyaki stirfry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyfL4VYHBs5hfmP9SZzQz_3oaISUVEIULvwlmEomq9-OYd3aA1SY4Yl83wFMAqWfZU9SEoE8byAX-p5lhyHtBC4eKCJXwOBkNzHHWnzUTjXiZkc4HgIMQjUu5JT_CwXFDrUprtRpv8HLM/s1600/DSC06947.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyfL4VYHBs5hfmP9SZzQz_3oaISUVEIULvwlmEomq9-OYd3aA1SY4Yl83wFMAqWfZU9SEoE8byAX-p5lhyHtBC4eKCJXwOBkNzHHWnzUTjXiZkc4HgIMQjUu5JT_CwXFDrUprtRpv8HLM/s320/DSC06947.JPG" alt="" id="BLOGGER_PHOTO_ID_5588833847905932562" border="0" /></a><br />MM I love throw together meals that turn out amazing! This was my lunch adventure on the rare days my kids get mac n cheese. Also a great way to use up left over <span class="blsp-spelling-error" id="SPELLING_ERROR_0">quinoa</span>. You don't have to add the seafood but I am the only one in my house who likes shrimp so I take advantage of the cooking just for me moments. This will make one lunch sized serving but obviously you can add more for a whole family meal.<br /><br />Ingredients<br /><br />3 stalks asparagus chopped<br />2 green onions ends and stalk, diced<br />1 cup chopped broccoli<br />1 clove fine diced garlic<br />1 cup crab meat<br />1 cup shrimp<br />1/2 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_1">quinoa</span> (precooked!)<br />2tbs olive oil<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Teriyaki</span> sauce to taste<br /><br />Directions:<br /><br />In wok heat oil<br />Add veggies and cook until half done (I like mine a bit crisp still)<br />Add seafood cook until shrimp turns nice and pink<br />Add <span class="blsp-spelling-error" id="SPELLING_ERROR_3">quinoa</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">teriyaki</span> sauce<br />Heat until warm through<br />Drizzle with more sauce if you like and servemelhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0tag:blogger.com,1999:blog-8485018553480605584.post-40566520520736062122011-03-15T20:02:00.000-07:002011-04-09T17:23:41.778-07:00Borscht and beet painting<span style="font-weight: bold;">I loath beets but I love borscht. It's the dill 100% I could eat dill by the spoonful I swear. So really I should just call my borscht dill soup to be completely honest. Although borscht is fun to say and makes me feel smart. Anyway if you love dill you will love my borscht and if you love dill and beets you will really love it :)</span><br /><br /><span style="font-weight: bold;">Ingredient:</span><br /><br /><span style="font-weight: bold;">3 beets</span><br /><span style="font-weight: bold;">3 carrots</span><br /><span style="font-weight: bold;">3 stalks of celery</span><br /><span style="font-weight: bold;">3 cups cabbage</span><br /><span style="font-weight: bold;">3 cloves of garlic</span><br /><span style="font-weight: bold;">3 potatoes</span><br /><span style="font-weight: bold;">1 lonely onion</span><br /><span style="font-weight: bold;">1 bunch of fresh dill</span><br /><span style="font-weight: bold;">1 can of diced tomatoes</span><br /><span style="font-weight: bold;">tomato paste* (optional and I left it out this time even though its in the photo because I honestly had no room in my crock pot it made no difference to the taste so I am going to deem it unnecessary)</span><br /><span style="font-weight: bold;">3 cups water</span><br /><span style="font-weight: bold;">salt/pepper to taste</span><br /><span style="font-weight: bold;">dry dill to taste</span><br /><br /><span style="font-weight: bold;">Beet painting - One toddler, pile of beet peels, piece of paper (and some stain remover)</span><br /><br /><a style="font-weight: bold;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio5qulVXERqquSIaj-F-fqdE-HF1E0L72uWF4X9JLUMWj7ZUbW7zgXO4z4IMfbO_PQXRzBSU3bIy56e2yc888IwVrc91cZOW9K17ATWEo-pE4yBBzAnWhHSZgIjIvVgW0Ck2D1FFRUrRwE/s1600/DSC06840.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio5qulVXERqquSIaj-F-fqdE-HF1E0L72uWF4X9JLUMWj7ZUbW7zgXO4z4IMfbO_PQXRzBSU3bIy56e2yc888IwVrc91cZOW9K17ATWEo-pE4yBBzAnWhHSZgIjIvVgW0Ck2D1FFRUrRwE/s320/DSC06840.JPG" alt="" id="BLOGGER_PHOTO_ID_5584516460449398498" border="0" /></a><br /><br /><span style="font-weight: bold;">This is what I really love about this soup. It is so cheap to make and its a great way to use up veggies. It's also a good vegetarian meal if you add some biscuits or buns with it.</span><br /><br /><span style="font-weight: bold;">Directions:</span><br /><span style="font-weight: bold;">Peel, wash, dice, chop etc all veggies including the fresh dill and garlic.</span><br /><br /><div style="text-align: center; font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxd64APY2vXrPRIsF1uSwwGCYQD6tkiTePC0naCY0DOuIbJZ_0S1JdqncVpc6CBHtStXJyZ7BFAqCIov-8TiEuFPX_DHQRN6TGeAlCDi34KAC7rUZjUFYu8aPCfwe7lF2-NJT6fTAbt2gX/s1600/DSC06842.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxd64APY2vXrPRIsF1uSwwGCYQD6tkiTePC0naCY0DOuIbJZ_0S1JdqncVpc6CBHtStXJyZ7BFAqCIov-8TiEuFPX_DHQRN6TGeAlCDi34KAC7rUZjUFYu8aPCfwe7lF2-NJT6fTAbt2gX/s320/DSC06842.JPG" alt="" id="BLOGGER_PHOTO_ID_5584516467332539490" border="0" /></a><span style="font-style: italic;">This is when you introduce the beet painting to your rambunctious toddler to keep him busy</span>.<br /></div><br /><span style="font-weight: bold;">I don't obsess over the size other then the carrots because they take so long to cook I make them on the small size. You can also shred them to speed the process.</span><br /><br /><div style="text-align: center; font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ekd0PAEUNhy1PdSZmqCKenNB2Y2Ky7ehI_wuLbQ2SNjErxybaAn2BzZ0zO7buagfdzjj42Vp0MVnsvqgcowl00DNr7jOhNuZBUjDpXSyh4Hz4QsVFlSZPQW3A3PxDcwopOOGIoOAoDXM/s1600/DSC06845.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ekd0PAEUNhy1PdSZmqCKenNB2Y2Ky7ehI_wuLbQ2SNjErxybaAn2BzZ0zO7buagfdzjj42Vp0MVnsvqgcowl00DNr7jOhNuZBUjDpXSyh4Hz4QsVFlSZPQW3A3PxDcwopOOGIoOAoDXM/s320/DSC06845.JPG" alt="" id="BLOGGER_PHOTO_ID_5584516473948589314" border="0" /></a><br /></div><span style="font-weight: bold;">Place in crock pot and top with tomatoes and three cups of water</span><br /><br /><span style="font-weight: bold;">Cook until the veggies are soft, I cook mine all day (8-10 hours) on low</span><br /><span style="font-weight: bold;">Once veggies are fork soft I use my <span class="blsp-spelling-error" id="SPELLING_ERROR_0">braun</span> hand mixer to puree. A food processor or blender would also work.</span><br /><br /><a style="font-weight: bold;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgLD5h-8xUfIEYwI9eEudiC0kPcZq-Z8ByzEjX59bnSkW4MLvt7Zs1QpjemE0JVq3Kkb4sQS5V1-GwpFPcx1YMQ_OzDwfZK67Z9x0Ivgs8Gob2pUGZvMJ6THqFZLv6X9-CL81TejoJL2g/s1600/DSC06848.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgLD5h-8xUfIEYwI9eEudiC0kPcZq-Z8ByzEjX59bnSkW4MLvt7Zs1QpjemE0JVq3Kkb4sQS5V1-GwpFPcx1YMQ_OzDwfZK67Z9x0Ivgs8Gob2pUGZvMJ6THqFZLv6X9-CL81TejoJL2g/s320/DSC06848.JPG" alt="" id="BLOGGER_PHOTO_ID_5584517862643887378" border="0" /></a><br /><br /><span style="font-weight: bold;">Once its all pureed then I season with salt/pepper and more dry dill to taste then I cook it another hour or so to let the flavors really blend checking it from time to time to adjust the seasoning.</span><br /><br /><a style="font-weight: bold;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vB4Vh_J8WZTfxcHiybmpeYo9FOk6gQJIP0XW5ZNPRvpAp9zw_KchYiWY05DxeDaw0-yDIDafnfIEqUkOrT9nP9uGNJo5C-gL2Hwv3keQ3b9Xk5ZnRGDpm148r1aFHK6VRJKeOhRZnLME/s1600/DSC06849.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vB4Vh_J8WZTfxcHiybmpeYo9FOk6gQJIP0XW5ZNPRvpAp9zw_KchYiWY05DxeDaw0-yDIDafnfIEqUkOrT9nP9uGNJo5C-gL2Hwv3keQ3b9Xk5ZnRGDpm148r1aFHK6VRJKeOhRZnLME/s320/DSC06849.JPG" alt="" id="BLOGGER_PHOTO_ID_5584517870114069474" border="0" /></a><br /><span style="font-weight: bold;">Serve with sour cream and more dill if you like it as much as I do</span><br /><br /><div style="text-align: center; font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7dAZqYDQrhW0c-LJggNCFd0BxPBFeKjeBFu4Y6J3Cazkxy7ClYW2apscPTPPUBNbA8F2Nlr-v2aOj80gs9sliovyqoPdTlRbif4Cy5gcNF2f57ZXhAG79NLi1mGwcvyTe62rx_LO-SKd/s1600/DSC06847.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7dAZqYDQrhW0c-LJggNCFd0BxPBFeKjeBFu4Y6J3Cazkxy7ClYW2apscPTPPUBNbA8F2Nlr-v2aOj80gs9sliovyqoPdTlRbif4Cy5gcNF2f57ZXhAG79NLi1mGwcvyTe62rx_LO-SKd/s320/DSC06847.JPG" alt="" id="BLOGGER_PHOTO_ID_5584517858166340834" border="0" /></a>And proudly display your beet art!<br /></div>melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0tag:blogger.com,1999:blog-8485018553480605584.post-77655955873166897002011-03-11T13:32:00.000-08:002011-04-09T17:22:25.949-07:00The cookie experiment ~ lazy chocolate nutty muncher cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpYFu8BKjIpdfB80oL1Co7bUSnm8Om2NEcr6aeMTO5kF_XQT6JcE_nFyi_C8XenHwtUEFUolD-JamD9KAdmKgk_hYMXaR3n1mBlb4SX5ayQhup2vhr6lkv5eY8OfDC4cHRebekpL0Asb4/s1600/DSC06830.JPG"><br /></a>Most people who know me well know that the one thing I love more then cooking is a bargain. I normally cook from scratch but when I saw <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Duncans</span> Hines Devils food cupcake mix on sale for .24 cents a box well I couldn't resist. So I bought oh 20 boxes. So far we have made cupcakes with them, go figure. But I have always heard you could make cookies with the mix so this was my first attempt. I decided to attempt to healthy them up and give them more of a crunch. So is born the lazy nutty muncher chocolate cookie. Something so easy needs a long name, right?<br /><br />Ingredients (are you ready for this?)<br /><br />1 box cupcake mix (or I am sure regular cake mix would work too)<br />2 eggs<br />1/4 cup oil<br />Nutty stuff: In this case I used 1/4 cup each of sunflower seeds, slivered almonds and golden raisins<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMQ8T9dg1kUcYlS6r45de36ISXbbysslL0_6Iz-JcKO7lqtm1M1DlyIbujk3sMm_3fGrlB5ddg0Siz4KKZCFwxEiFBnJt4S1bRSWHHrGH2GmktIQz9K4Qc0wAxM03CE3qGkir6IVENGly/s1600/DSC06824.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMQ8T9dg1kUcYlS6r45de36ISXbbysslL0_6Iz-JcKO7lqtm1M1DlyIbujk3sMm_3fGrlB5ddg0Siz4KKZCFwxEiFBnJt4S1bRSWHHrGH2GmktIQz9K4Qc0wAxM03CE3qGkir6IVENGly/s320/DSC06824.JPG" alt="" id="BLOGGER_PHOTO_ID_5582941579296017554" border="0" /></a><br /><br />Dump everything in a bowl. No really that is what I did <span class="blsp-spelling-error" id="SPELLING_ERROR_1">see photo evidence</span>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAUQtXitYn2eK5LIhzZyrlLPwpXg6euVtiJKQAbOWqZyR0a5lguCWSIRkdNdct4wO4RehjtQBAktEkobyZkCJSkXxAm4IaD995mQ45XDsMWJjulmOd1AXRQyn3JpH54Y8wZdDYq-hWsDu/s1600/DSC06825.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAUQtXitYn2eK5LIhzZyrlLPwpXg6euVtiJKQAbOWqZyR0a5lguCWSIRkdNdct4wO4RehjtQBAktEkobyZkCJSkXxAm4IaD995mQ45XDsMWJjulmOd1AXRQyn3JpH54Y8wZdDYq-hWsDu/s320/DSC06825.JPG" alt="" id="BLOGGER_PHOTO_ID_5582941583684336098" border="0" /></a><br /><br />Stir (I know very technical)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOLhWgNfpHVn9Q-3HE4llZdEc1B-dl9h2iUvTLdOJHc6Lavrtc5XlJIQneNgYO5NKCnd5ibvJzd00jGhmeaWuIMXGYNhc68qWRTDL2jt-qHpn4wQnOcn8ni9cKpd7UkiXJhjCJaNqoEp0/s1600/DSC06826.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOLhWgNfpHVn9Q-3HE4llZdEc1B-dl9h2iUvTLdOJHc6Lavrtc5XlJIQneNgYO5NKCnd5ibvJzd00jGhmeaWuIMXGYNhc68qWRTDL2jt-qHpn4wQnOcn8ni9cKpd7UkiXJhjCJaNqoEp0/s320/DSC06826.JPG" alt="" id="BLOGGER_PHOTO_ID_5582941591493661842" border="0" /></a><br />Drop spoonfuls on parchment lined pan, or oil it - I figured I would up the lazy factor of these. Now mine made 19 cookies, I figured the points (for weight watchers) at 2 points each for 20 cookies. Now if you left out the nutty part you would have 1 point cookies.<br /><br />You could also stretch it to 24 cookies because mine spread quite a bit and some were rather large. In which case I would count even the nutty ones at 1 point because I grossly rounded up to make an even 2 points.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwWVnM9xn_5gI_FRVfWzGnQMEbUE8cbm3nVjcCS9MMlFb0boEabkVYg1s-IGDMJb7FUmgc_KxRP2ZuQrzOr3SFcljhTbotCnmKdGnLT0vXeSu7rSCqOcWscqMDRP3ELXKAJIOlqYbvgIs/s1600/DSC06827.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwWVnM9xn_5gI_FRVfWzGnQMEbUE8cbm3nVjcCS9MMlFb0boEabkVYg1s-IGDMJb7FUmgc_KxRP2ZuQrzOr3SFcljhTbotCnmKdGnLT0vXeSu7rSCqOcWscqMDRP3ELXKAJIOlqYbvgIs/s320/DSC06827.JPG" alt="" id="BLOGGER_PHOTO_ID_5582941602413241586" border="0" /></a><br /><br />Bake at 350 for 10 minutes. Okay you need to keep an eye on these they burn easily. I would check them at 8, I took them out when they were firm on top and they were already starting to brown too much on the bottom.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpYFu8BKjIpdfB80oL1Co7bUSnm8Om2NEcr6aeMTO5kF_XQT6JcE_nFyi_C8XenHwtUEFUolD-JamD9KAdmKgk_hYMXaR3n1mBlb4SX5ayQhup2vhr6lkv5eY8OfDC4cHRebekpL0Asb4/s1600/DSC06830.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpYFu8BKjIpdfB80oL1Co7bUSnm8Om2NEcr6aeMTO5kF_XQT6JcE_nFyi_C8XenHwtUEFUolD-JamD9KAdmKgk_hYMXaR3n1mBlb4SX5ayQhup2vhr6lkv5eY8OfDC4cHRebekpL0Asb4/s320/DSC06830.JPG" alt="" id="BLOGGER_PHOTO_ID_5582942697050068402" border="0" /></a><span style="font-style: italic;font-size:85%;" ><br />(and as an added bonus for my American friends you now know that<br />"<span class="blsp-spelling-error" id="SPELLING_ERROR_2">petits</span> Gateaux Au <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Chocolat</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Noir</span>" is Devil's food cupcakes in french)</span><br /></div>melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0tag:blogger.com,1999:blog-8485018553480605584.post-34349447441960154242011-03-11T13:08:00.000-08:002011-04-09T17:24:23.783-07:00Curried coconut pork loinI wanted to make something crocked with pineapple and coconut and think it was a success. The coconut flavor is very mild and not overpowering. It has a nice sweet and spicy taste without being sour. Perfect over rice :) I made it with pork but it would be great with chicken too.<br /><br />Ingredients<br /><br />1 large pork loin, trimmed of fat and cubed (really any kind of pork would work as long as its lean)<br />1 can pineapple tidbits drained (save liquid!)<br />1 cup light coconut milk<br />1 large green & 1 large red pepper diced<br />1 white onion rough chopped<br />1 finger of fresh ginger fine chopped or sliced (or powdered would work too)<br />3 gloves garlic diced<br />1/2 cup flour<br />2 tablespoons cumin<br />1 tablespoon chili powder<br />1 tablespoon garlic powder<br />1 teaspoon cayenne pepper<br />1 teaspoon black pepper<br />1 teaspoon salt<br />1/2 teaspoon of red chili and garlic paste - or to taste (omit if you don't want it spicy)<br />1/2 teaspoon <span class="blsp-spelling-error" id="SPELLING_ERROR_0">srarchi</span> hot sauce - or to taste (omit if you don't want it spicy)<br /><br />Directions:<br /><br />Prepare and add veggies and pineapple to crock.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd76qCoqgQFrt_g3xZhDvZ_3J4aBtNqerqTGmSm9imfPHLELsRSH8sEzf8WYbD8keeQj9jcXvQ8gCQCrrlIXO7-DswVSUnZj5L5MilW8b_qKFm_A7M66w5UmgbuDogTvHsHVCi10_YgsLi/s1600/DSC06814.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd76qCoqgQFrt_g3xZhDvZ_3J4aBtNqerqTGmSm9imfPHLELsRSH8sEzf8WYbD8keeQj9jcXvQ8gCQCrrlIXO7-DswVSUnZj5L5MilW8b_qKFm_A7M66w5UmgbuDogTvHsHVCi10_YgsLi/s320/DSC06814.JPG" alt="" id="BLOGGER_PHOTO_ID_5582935134123413042" border="0" /></a><br /><br />Trim and cube pork leave on cutting board or put in small bowl. Add all spices to the flour and mix well.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHSKcxYYyir87UtLLukmlTKTfyZWswFIgo-za9VVbaFuCCD76AGFPnNXhBe0jOznn9RuIccKBX5O0MsGW1a4EwIBRvpVfZEdXqHehVT1m-LwOUHMU-8XeNSoYSmYWdDcSh4H0BYoROu0L/s1600/DSC06817.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHSKcxYYyir87UtLLukmlTKTfyZWswFIgo-za9VVbaFuCCD76AGFPnNXhBe0jOznn9RuIccKBX5O0MsGW1a4EwIBRvpVfZEdXqHehVT1m-LwOUHMU-8XeNSoYSmYWdDcSh4H0BYoROu0L/s320/DSC06817.JPG" alt="" id="BLOGGER_PHOTO_ID_5582935146378813266" border="0" /></a><br />Dust over pork and toss to coat well. Put flour coated pork on top of the veggies in crock.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhgAtVX81A-Bh-FpDoki3dLPJllTLLU9Ep9NeEib-SIaVTn7Q8QSmRyJlqrHiSS54lF0neHmkWSlhR1RcaKfFY7iUTxwUZLG6UVi99hwt9Y2iUWisLBXaJuck1WSprKn7XM4N0xmFFqg5/s1600/DSC06819.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhgAtVX81A-Bh-FpDoki3dLPJllTLLU9Ep9NeEib-SIaVTn7Q8QSmRyJlqrHiSS54lF0neHmkWSlhR1RcaKfFY7iUTxwUZLG6UVi99hwt9Y2iUWisLBXaJuck1WSprKn7XM4N0xmFFqg5/s320/DSC06819.JPG" alt="" id="BLOGGER_PHOTO_ID_5582937106046303234" border="0" /></a><br /><br />Mix 1 cup reserved pineapple juice with 1 cup coconut milk add the chili paste and the hot sauce mix well and pour over top the meat and veggies. It will seem like a lot of liquid but it thickens perfectly.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vZrjdQ35d7GOLae4RmJCSHCa3wLbXwMjSeXpWdQ8by9aNCd9hdRu3Gu_7fcjJYMOSJ3qkpkVtRW6T5tXp6an75IxE3Ng3X6CMC1OTpFPriVDqHtRZUPJazGEhVpgjaQ8SMP3L7mbrKEq/s1600/DSC06821.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vZrjdQ35d7GOLae4RmJCSHCa3wLbXwMjSeXpWdQ8by9aNCd9hdRu3Gu_7fcjJYMOSJ3qkpkVtRW6T5tXp6an75IxE3Ng3X6CMC1OTpFPriVDqHtRZUPJazGEhVpgjaQ8SMP3L7mbrKEq/s320/DSC06821.JPG" alt="" id="BLOGGER_PHOTO_ID_5582937114671722834" border="0" /></a><br /><br />Cook on high 1-2 hours until it is good and hot, turn down to low for 3-4 hours. Or this can be cooked on low 6-8 hours or to speed things up on high for 4 hours.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginNiTLDkdqJiSYG9Yz8nBaI-qfPz_gYy4dujXzxbl5WNPcdDCmQC9ak_2mD9-9lGB9lkPMZrR0SkhtEGCFihHQ31MxJsGIuREan4cmTVJAljn4q6YBm0q0HMlHl3mSGFyqhLHp8aLceCb/s1600/DSC06828.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginNiTLDkdqJiSYG9Yz8nBaI-qfPz_gYy4dujXzxbl5WNPcdDCmQC9ak_2mD9-9lGB9lkPMZrR0SkhtEGCFihHQ31MxJsGIuREan4cmTVJAljn4q6YBm0q0HMlHl3mSGFyqhLHp8aLceCb/s320/DSC06828.JPG" alt="" id="BLOGGER_PHOTO_ID_5582937120015942162" border="0" /></a><br />mmmmmm serve with rice<br /><br /><span style="font-style: italic;">weight watchers points - 12 servings in a 6 quart crock pot (2 cups each serving) 5 points a serving (without rice)</span><br /><span style="font-style: italic;">with rice (1 cup white or brown) 10 points </span>melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0tag:blogger.com,1999:blog-8485018553480605584.post-75211631277862126582011-02-24T18:45:00.000-08:002011-04-09T17:22:25.949-07:00Dairy free lightened up rice puddingI didn't get a picture of this because everyone ate it too fast but thought I would post it anyway. Next time I make it I will be sure to snap one quickly.<br /><br /><p><b>Ingredients </b></p><p><b>3 cups cooked white (brown would probably work too) rice </b></p><p><b>3 cups vanilla almond milk </b></p><p><b>2 tablespoons brown sugar</b></p><p><b>3 egg whites</b></p><p><b>1/2 cup raisins (optional)<br /></b></p><p><b>pinch of cinnamon, nutmeg, cloves (to taste) </b></p><p><b>teaspoon of vanilla<br /></b></p><p><b>Directions</b></p><p><b>In sauce pan add rice, egg whites, milk, sugar, spices, vanilla and stir well </b></p><p><b>Over med heat bring up to a boil add raisins<br /></b> </p><p><b>reduce heat to simmer and simmer until thickens (about 15-20 minutes) </b></p>melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0tag:blogger.com,1999:blog-8485018553480605584.post-91272362025010296972011-02-24T18:32:00.000-08:002011-04-09T17:27:07.348-07:00Damn good SalmonThis is a version of a dish called profanity salmon. I got told since I changed it so much I should rename it and make it my own so I am just going to call it Damn Good!<br /><br /><img src="file:///C:/Users/Main/AppData/Local/Temp/moz-screenshot-5.png" alt="" /><br /><p><img src="http://ugc-01.cafemomstatic.com/gen/constrain/500/500/80/2011/02/11/20/4l/cz/pohvig2yo0wnj0.jpg?imageId=20834245" width="500" height="375" /></p><div style="margin: 0px 8px 4px 0px;">Sauce<br />1/2 cup mayonnaise</div><div style="margin: 0px 8px 4px 0px;">3 tablespoons teriyaki sauce</div><div style="margin: 0px 8px 4px 0px;">1 teaspoon sraraci hot sauce<br /><br /></div><div style="margin: 0px 8px 4px 0px;">1 (1 1/2 pound) salmon fillet</div> <div style="margin: 0px 8px 4px 0px;">salt and pepper to taste</div><div style="margin: 0px 8px 4px 0px;">1 green and 1 red bell pepper, sliced</div><div style="margin: 0px 8px 4px 0px;">1 onion, finely chopped<br />Phylo dough (2 sheets per fillet)<br />olive oil<br /><br />Preheat oven to 375<br />Clean and prepare your fish. I kept the skin on but I would probably remove it next time because the dough on the bottom is inedible unless you like fish skin which I don't.<br /><br />Make your sauce by combining hot sauce, terriaki sauce and mayo<br /><br />Slice your peppers and onions<br /><br />It's important to have everything ready before opening your dough as it dries out quickly. Cover any you are not using with a slightly damn tea towel or paper towel helps prevent this.<br /><br />Lay one sheet of phylo dough on the counter top. If your dough is sticky lay it on a sheet of parchment or wax paper. With a pastry brush lightly brush sheet with oil. You don't need very much. Layer a second sheet on top the first.<br /><br />Lay your salmon fillet in the middle of the sheet, top with 2-3 spoonfuls of your sauce, top with peppers and onions and fold your dough around it into a pocket. Don't worry if you rip the dough its forgiving once its baked.<br /><br />Gently transfer to a parchment lined bake sheet (or lightly grease your sheet)<br /><br />Bake for 25 minutes<br /></div>melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0tag:blogger.com,1999:blog-8485018553480605584.post-22814978516789627512011-02-24T18:24:00.000-08:002011-04-09T17:22:25.949-07:00Almost non-dairy strawberry cupcakesIngredients (this makes 2 dozen so for 1 dozen half everything)<br /><p>4 cups flour</p><p>1 cup sugar </p><p>2 tsp baking powder </p><p>1 tsp salt</p><p>1 cup vanilla almond milk (the sweetened kind if using unsweetened add 1/2 of sugar more you could also use normal milk if you want a dairy version) </p><p>1/2 cup olive oil (or cooking i prefer olive though)</p><p>1/2 cup strawberry yogurt (any would do really) </p><p>2 eggs + 4 whites (I use egg beaters egg whites if you just want to use eggs just use 4)</p><p>2 tsp vanilla </p><p>1 cup diced fresh strawberries </p><p>pink or red food coloring (optional) - I have to admit I added it because the olive oil and the yogurt gave them a greenish color<span class="blsp-spelling-error" id="SPELLING_ERROR_0"></span> if your okay with that omit. </p><p>In large bowl mix flour, sugar, baking baking powder, salt - mix well </p><p>In smaller bowl add milk, olive oil, strawberry yogurt, eggs, vanilla and strawberries and stir well. </p><p>Add wet to dry and mix only until combined.. try not to over mix. </p><p>Pour into lined or greased muffin tins - I filled mine right to the top and had enough mix. </p><p>Bake at 350 for 20 minutes (or until toothpick comes out clean) </p><br /><ul class="clearfix forumReply" style=""><li class="forumReplyBody"><p><img src="http://ugc-01.cafemomstatic.com/gen/constrain/500/500/80/2011/02/23/17/4t/ew/porccthlicwnj0.jpg?imageId=20911244" width="500" height="375" /><br /></p><p><img style="width: 493px; height: 369px;" src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/183608_10150143892020399_557680398_8354535_2282307_n.jpg" /><br /></p></li></ul>melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0tag:blogger.com,1999:blog-8485018553480605584.post-92151154586252114292011-02-24T17:59:00.000-08:002011-04-09T17:25:33.817-07:00Mango chicken with cilantro lime riceI love when I have ingredients I need to use up and my experiment works. This was one of those nights with an almost over ripe mango. I have never made mango chicken before but I was pleasantly surprised.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4YGJKl7xyLw_7GdQg5Qx7LO3dTAGWzkhP3UcMejma1CCcnFWdjmJnF6ZlY0Z4mHEO9Yjmojmetv5rQLAOo-hnC7nt42SgjROZU2dYdP4bilfFsBOtsByYdHSjSCET0Db5IxUT5YvFkvI/s1600/DSC06711.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4YGJKl7xyLw_7GdQg5Qx7LO3dTAGWzkhP3UcMejma1CCcnFWdjmJnF6ZlY0Z4mHEO9Yjmojmetv5rQLAOo-hnC7nt42SgjROZU2dYdP4bilfFsBOtsByYdHSjSCET0Db5IxUT5YvFkvI/s320/DSC06711.JPG" alt="" id="BLOGGER_PHOTO_ID_5577441723951102482" border="0" /></a><span style="font-weight: bold;">Mango sauce</span><br /><br />Ingredients<br /><br />2 teaspoons olive oil<br />1 small fine diced red onion<br />3 cloves of garlic diced<br />1 small finger of ginger grated<br />1/2 cup apple juice (orange would have worked too)<br />Juice from 1 small lime<br />1/2 teaspoon cinnamon<br />1/2 teaspoon sriracha hot sauce (the one with the roaster on it)<br />1/2 teaspoon garlic and red pepper flakes paste<br />1 teaspoon cumin<br />1/2 teaspoon cracked blacked pepper<br />1/2 teaspoon sea salt<br />1 tablespoon brown sugar<br />1 ripe mango peeled and diced<br /><br /><br />Directions<br /><br />In a small sauce pan add oil, onions, garlic and ginger. Saute until onions start to go clear.<br />Add all other ingredients and bring to a soft boil. Reduce heat and simmer<br /><br /><span style="font-weight: bold;">Chicken</span><br /><br />8-10 skinless drumsticks (really any chicken would work)<br />1 red pepper<br />1 green pepper<br />1/2 teaspoon cayenne pepper<br />1/2 teaspoon garlic powder<br />1 teaspoon cumin<br />1 teaspoon thyme<br />1/2 teaspoon pepper<br />1/2 teaspoon sea salt<br /><br />While sauce is simmering prepare chicken by removing skin (if not already). Place in bottom of dish.<br /><br />In a small dish combine your spices. Sprinkle over top chicken, flip and sprinkle over the other side.<br /><br />Add diced peppers on top of the chicken<br /><br />Pour sauce on top of the chicken and bake in a preheated 375 oven for about 45 minutes or until juices from chicken run clear. (Boneless chicken will take less time 30-40 minutes)<br /><br />*If you do not seem to have enough sauce add 1/4 cup water on top, more or less depending on how much chicken you use I judged it at the end after I poured the sauce it on top the chicken.<br /><div style="text-align: center;"><br />Not the prettiest looking meal but it sure was tasty<br /></div><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi739rx7_zcXJdz54HlsNrQbpSQ0V3OlqTkm-xgr-stmpTaQa7FoJykux96s-Yr4QRQ3uRUwJ4zFgyxFbCEsSo46X4DF8wvUZ_A5hkoc220STBB_T8ynXHNHZP2TI8J68rdaM0zkqmyzee6/s1600/DSC06712.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi739rx7_zcXJdz54HlsNrQbpSQ0V3OlqTkm-xgr-stmpTaQa7FoJykux96s-Yr4QRQ3uRUwJ4zFgyxFbCEsSo46X4DF8wvUZ_A5hkoc220STBB_T8ynXHNHZP2TI8J68rdaM0zkqmyzee6/s320/DSC06712.JPG" alt="" id="BLOGGER_PHOTO_ID_5577445406444171026" border="0" /></a><br />Here is how to make cilantro rice as well. This is not an original method I think Chipolte's restaurant has a version. I have never tried it but I heard its good.<br /><br />2 cups uncooked rice (any kind I used Calrose, my favorite is jasmine though :)<br />4 cups water<br /><br />I use a rice cooker but stove method would also work.<br /><br />Cook until rice is almost done, add 1 cup diced fresh cilantro and the juice from 1/2 a lime.<br /><br />Simple huh?melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0tag:blogger.com,1999:blog-8485018553480605584.post-26999273165655989662010-10-02T19:37:00.000-07:002011-04-09T17:24:23.784-07:00Adventures in lambGreek *inspired oven roasted spring lamb<br /><br />*meaning I have no idea what actually would have been on Greek lamb LOL<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvh1br-jHXOwh2aqh98k1QGpzOowRTao1PqmZwISPZ1NRom_pbARmDowXvuYBFHJxXEAksvWSQoxLuNgpct7wYADJf_GHJvJfwzSToNWwcrWP2U-7VoFHRxfJZuYhv4WfGSqS847LGyo5O/s1600/DSC_5914.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvh1br-jHXOwh2aqh98k1QGpzOowRTao1PqmZwISPZ1NRom_pbARmDowXvuYBFHJxXEAksvWSQoxLuNgpct7wYADJf_GHJvJfwzSToNWwcrWP2U-7VoFHRxfJZuYhv4WfGSqS847LGyo5O/s320/DSC_5914.JPG" alt="" id="BLOGGER_PHOTO_ID_5523649875028064482" border="0" /></a><br /><br /><br />Ingredients<br /><ul><li>1-2 racks of lamb - or pork would be good too </li><li>Extra virgin olive oil</li><li>nutmeg</li><li>cinnamon</li><li>basil</li><li>parsley</li><li>rosemarie </li><li>ground black pepper</li><li>ground sea salt (or reg salt)<br /></li><li>honey </li><li>one eager toddler </li></ul>Directions<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILqjfycYWhSt7ao5Zfs9mqbNkNzFxw-zxS_SNsZtwyZqMjXHf6vd8pbrv26pDSl367QUlGZBHpyEPJ7Pm2bDa-znuWVu2BnBy-UPLgO-v4Xzqz89vdbxN4LDALjMZO0r_IP5oVJeR9_mM/s1600/DSC_5880.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILqjfycYWhSt7ao5Zfs9mqbNkNzFxw-zxS_SNsZtwyZqMjXHf6vd8pbrv26pDSl367QUlGZBHpyEPJ7Pm2bDa-znuWVu2BnBy-UPLgO-v4Xzqz89vdbxN4LDALjMZO0r_IP5oVJeR9_mM/s320/DSC_5880.JPG" alt="" id="BLOGGER_PHOTO_ID_5523646134410614242" border="0" /></a><br /><ul><li>Take your meat and place it in a pan for marinating </li><li>In a bowl mix a few tablespoons of EVOO and honey in equal parts<br /></li><li>Add in your spices - I like to grind mine together first but your choice</li></ul><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IjSHkYfqPzOfC4ey_lENbqXUNYKIi4-dcE3w3p1sDhw1coucsedn-I-dBWfGT3CyX9_q3p-1PqoI53nw4mJXK5B0kDo3Wcayse9DeN0YeGMbBrQ2osYWpQ-wl1eBb_ZeVtqmpcsAEsKh/s1600/DSC_5878.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IjSHkYfqPzOfC4ey_lENbqXUNYKIi4-dcE3w3p1sDhw1coucsedn-I-dBWfGT3CyX9_q3p-1PqoI53nw4mJXK5B0kDo3Wcayse9DeN0YeGMbBrQ2osYWpQ-wl1eBb_ZeVtqmpcsAEsKh/s320/DSC_5878.JPG" alt="" id="BLOGGER_PHOTO_ID_5523644600998727154" border="0" /></a>Or call in your eager Toddler to smash them to bits in the mortar and pestle<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nYTAUeO8jeGCDKpYwfl_kyDCcT1nnTbKcs_ii3N-Z8Q0P4onkSiIowIM8QSVU3PjOFHH4L8O-iFkNIdIAKBkQUxpJ9TljYyVd9GFd2QdpfHGia-KuEI-GRMAnZfFx9rOvNOV1K9omDv-/s1600/DSC_5879.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nYTAUeO8jeGCDKpYwfl_kyDCcT1nnTbKcs_ii3N-Z8Q0P4onkSiIowIM8QSVU3PjOFHH4L8O-iFkNIdIAKBkQUxpJ9TljYyVd9GFd2QdpfHGia-KuEI-GRMAnZfFx9rOvNOV1K9omDv-/s320/DSC_5879.JPG" alt="" id="BLOGGER_PHOTO_ID_5523644603870767442" border="0" /></a><br /><br /><div style="text-align: left;"><ul><li>"Paint" your meat with the spice mixture<br /></li></ul></div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsx2M5o2bhedDuoRthm01KBSVqbC8Bm5cIH3lwd0PJAN5OqC8TvJjYglfZhhtZzAL1Vee8AZGZEOXHiNkV4gF6NnE3IkO6x8sNlKAlJlWuVq33vEY7U_Dtk5Dmd291Ra8HbWkKGUX9_t1A/s1600/DSC_5881.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsx2M5o2bhedDuoRthm01KBSVqbC8Bm5cIH3lwd0PJAN5OqC8TvJjYglfZhhtZzAL1Vee8AZGZEOXHiNkV4gF6NnE3IkO6x8sNlKAlJlWuVq33vEY7U_Dtk5Dmd291Ra8HbWkKGUX9_t1A/s320/DSC_5881.JPG" alt="" id="BLOGGER_PHOTO_ID_5523644609501300050" border="0" /></a><br />Again an eager toddler helps :)<br /><div style="text-align: left;"><ul><li>Let meat marinate in the fridge for a few hours. Mine was in there about 6 or so. About 10ish minutes before cooking bring out of fridge and let the meat get to room temperature<br /></li></ul></div></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrMCFYNzH3DKMuHrfn8FnTT1Gp3izWcYG3IdWk1hLMeUQh6uXTnCbvmLG-3tuCugQJ5skx1Pjt1d4K9PjSvt2j7Jnz4KO6ugR5hCRF3bPFOsXLFqCVAy2s2f9yKVZrI_JAtTtNdy-Z7l5/s1600/DSC_5884.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrMCFYNzH3DKMuHrfn8FnTT1Gp3izWcYG3IdWk1hLMeUQh6uXTnCbvmLG-3tuCugQJ5skx1Pjt1d4K9PjSvt2j7Jnz4KO6ugR5hCRF3bPFOsXLFqCVAy2s2f9yKVZrI_JAtTtNdy-Z7l5/s320/DSC_5884.JPG" alt="" id="BLOGGER_PHOTO_ID_5523644611671757762" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsx2M5o2bhedDuoRthm01KBSVqbC8Bm5cIH3lwd0PJAN5OqC8TvJjYglfZhhtZzAL1Vee8AZGZEOXHiNkV4gF6NnE3IkO6x8sNlKAlJlWuVq33vEY7U_Dtk5Dmd291Ra8HbWkKGUX9_t1A/s1600/DSC_5881.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nYTAUeO8jeGCDKpYwfl_kyDCcT1nnTbKcs_ii3N-Z8Q0P4onkSiIowIM8QSVU3PjOFHH4L8O-iFkNIdIAKBkQUxpJ9TljYyVd9GFd2QdpfHGia-KuEI-GRMAnZfFx9rOvNOV1K9omDv-/s1600/DSC_5879.JPG"><br /></a><ul><li>In an oven safe pan heat a few tablespoons of EVOO - When the pan is HOT .. (touch one side of meat to pan and if it sizzles its nice and hot and read) drop in meat. Let sear on both sides until it is nice and caramelized and browned.<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IjSHkYfqPzOfC4ey_lENbqXUNYKIi4-dcE3w3p1sDhw1coucsedn-I-dBWfGT3CyX9_q3p-1PqoI53nw4mJXK5B0kDo3Wcayse9DeN0YeGMbBrQ2osYWpQ-wl1eBb_ZeVtqmpcsAEsKh/s1600/DSC_5878.JPG"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4tXspbogU7j58PJEDwNy2nO1zdX_ts7zPq-MGiM3Nkab-fgeSDDwgHg69Mu1tRoTPAJ-HUKyjltRnljN2NOthshPIrsw586BJIn9Fi_nbuGFEoDBuAPLrDAWT-2sXHKBIO7PymoyQS6M/s1600/DSC_5910.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4tXspbogU7j58PJEDwNy2nO1zdX_ts7zPq-MGiM3Nkab-fgeSDDwgHg69Mu1tRoTPAJ-HUKyjltRnljN2NOthshPIrsw586BJIn9Fi_nbuGFEoDBuAPLrDAWT-2sXHKBIO7PymoyQS6M/s320/DSC_5910.JPG" alt="" id="BLOGGER_PHOTO_ID_5523646144703107202" border="0" /></a><br /><ul><li>Place pan in a preheated 450 oven </li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVxF2LHHX8hkSCjYFhzpbHY93f9-k4HFznjNPyJ3hETMrW39RtQ88EgKfDg4xVPnTVWZ3gkNEXnpDsgJ8074iMfeJSRcdL_ZIwI_0asCSIoQjh_y8-xQtsndwQ6lkO9OdQUmI1sxyZ8E-/s1600/DSC_5911.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVxF2LHHX8hkSCjYFhzpbHY93f9-k4HFznjNPyJ3hETMrW39RtQ88EgKfDg4xVPnTVWZ3gkNEXnpDsgJ8074iMfeJSRcdL_ZIwI_0asCSIoQjh_y8-xQtsndwQ6lkO9OdQUmI1sxyZ8E-/s320/DSC_5911.JPG" alt="" id="BLOGGER_PHOTO_ID_5523646151459978066" border="0" /></a><br /><ul><li>Cooking time with vary depending on the meat you used but for this I kept it at 450 for about 10 minutes then turned it down to 375 for another 15ish or until the juices ran fairly clear. I like my meat med-well so you can cook it less if you want it more pink </li><li>Remove from oven and let meat 'rest' for about 5-10 minutes </li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25PLo7EFvlg-iOGiAyTUqxgCJbQdg0Ung98AeQHdhMFNU0ys9-DiMOicsSs_knKxFUcnE0DNPQ8FCCHSwCLOr31cP6i1mitNnPA-Ckq7aSYDuKFgBUws_DhBVtn1cqRAtJE7BQE9bYW7k/s1600/DSC_5913.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25PLo7EFvlg-iOGiAyTUqxgCJbQdg0Ung98AeQHdhMFNU0ys9-DiMOicsSs_knKxFUcnE0DNPQ8FCCHSwCLOr31cP6i1mitNnPA-Ckq7aSYDuKFgBUws_DhBVtn1cqRAtJE7BQE9bYW7k/s320/DSC_5913.JPG" alt="" id="BLOGGER_PHOTO_ID_5523646152602530898" border="0" /></a><ul><li>Cut and EAT :) </li></ul><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvAGEp1Q4MC53pGV8hWThUFuusQzwN8w7X9wgQYW9-Q2a_a-O52bO5ahPfwIyahwWRkdaB4evOF1R_dBslxT2AODIpApkKNqe6q24g-hOHnaKKYcIrdWBRqNA0ZGf6xxiPf3-ml-z4akf/s1600/DSC_5915.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvAGEp1Q4MC53pGV8hWThUFuusQzwN8w7X9wgQYW9-Q2a_a-O52bO5ahPfwIyahwWRkdaB4evOF1R_dBslxT2AODIpApkKNqe6q24g-hOHnaKKYcIrdWBRqNA0ZGf6xxiPf3-ml-z4akf/s320/DSC_5915.JPG" alt="" id="BLOGGER_PHOTO_ID_5523649114506073650" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKESACNiYeysCS__p1ZaKX_GNUyxDG_8w8yHD94nZo2RrU5qakexJ80uCP-G9DtDgCCVM-q53hhNRcyRbEzsaJCsupc8BcHgL-D4Ok7m-aAhpOQVD814nFzVIP-wN1dsXvFAj5p4uGDhz/s1600/DSC_5871.JPG"><br /></a>melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0tag:blogger.com,1999:blog-8485018553480605584.post-21496817985995286732010-09-30T17:15:00.000-07:002011-04-09T17:27:55.904-07:00Bread bakingI did not use my own recipe for this so I am just going to do a link to the site. I added raisins, cinnamon and brown sugar to the one after I rolled it flat then rolled it up and baked (before the second rising)<br /><br /><a href="http://heavenlyhomemakers.com/how-to-make-whole-wheat-bread-tutorial">Honey Whole Wheat bread</a><br /><br />Here is how mine turned out<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTBt_CH-0XxGvsRRJkoM5UiCf7eIjXeZTMaW1XmTj2ooAbllUMTQbEO2j6jzMlSYl1BAi1CcxyDLNc2QoXEM3QWAkb3R3pLd_Rg4Dy_cZtp_-VGg4OEqQeIs0NP9_qZRHMIhhHdOGaZ-v/s1600/DSC_5859.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTBt_CH-0XxGvsRRJkoM5UiCf7eIjXeZTMaW1XmTj2ooAbllUMTQbEO2j6jzMlSYl1BAi1CcxyDLNc2QoXEM3QWAkb3R3pLd_Rg4Dy_cZtp_-VGg4OEqQeIs0NP9_qZRHMIhhHdOGaZ-v/s320/DSC_5859.JPG" alt="" id="BLOGGER_PHOTO_ID_5522878011322361282" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwKgQtSRDkpOeBSF-tO_OrBBx2XbVsQ7YTm_HenxLateR6qbnLshXpA0KPFipywil4hQnt-lGkOj6Xm3v1Pey37asxA3vZevgWTi1L67RZH_ntIEAj5uUkffJwg1pemv40sGOFlU_M7hU/s1600/DSC_5856.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwKgQtSRDkpOeBSF-tO_OrBBx2XbVsQ7YTm_HenxLateR6qbnLshXpA0KPFipywil4hQnt-lGkOj6Xm3v1Pey37asxA3vZevgWTi1L67RZH_ntIEAj5uUkffJwg1pemv40sGOFlU_M7hU/s320/DSC_5856.JPG" alt="" id="BLOGGER_PHOTO_ID_5522878007067330898" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRS12bCHoM48_KvgNMWHDgWNP-kiFSeTIr8hzG4k8uzTKGQim9o_QA3MdVwIiiSIk4KGk9V4Gvc5XCBOniM9nAqHdlUhFXPcIhyphenhyphenolWuun3LH_DM0YNpEAZVe-mGqFw-Co1gm1jRiXJvxR/s1600/DSC_5854.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRS12bCHoM48_KvgNMWHDgWNP-kiFSeTIr8hzG4k8uzTKGQim9o_QA3MdVwIiiSIk4KGk9V4Gvc5XCBOniM9nAqHdlUhFXPcIhyphenhyphenolWuun3LH_DM0YNpEAZVe-mGqFw-Co1gm1jRiXJvxR/s320/DSC_5854.JPG" alt="" id="BLOGGER_PHOTO_ID_5522878003975156210" border="0" /></a>melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0tag:blogger.com,1999:blog-8485018553480605584.post-20051497239166528042010-09-27T17:14:00.000-07:002011-04-09T17:22:25.950-07:00School days again ~ Granola bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrpLbSNRO1zXADjstyc3e4vfqzqFllz-A2jv08AZ8ebuGG35oey8YP3xA6EYxP8gQUwX3B6FUs7aV-0skcfw41-5ycdhACyL658zKd0SMZQWJi8_bXgEauKC2qXziDYdteWh7cQ0U9Zv2/s1600/DSC_5831.JPG"><br /></a>Homemade granola bars<br /><br />I love these because they are FILLING - not full of puffed rice like the ones in the stores and not $4 a box .. I have never calculated what they cost me but I would say $1-2 dollars for 12 if I had to guess. Oh and my kids LOVE them.. I have to hide them or they will <span class="blsp-spelling-error" id="SPELLING_ERROR_0">eat</span> the whole pan in a day <span class="blsp-spelling-error" id="SPELLING_ERROR_1">LOL</span><br /><br />- I like to do two batches at once so just start with two bowls. If you notice my photos seem to swap out ingredients that is why. I made a raisin chocolate chip batch and a peanut butter chocolate chip batch at the same time.<br /><br />Ingredients<br />4 cups oats - mine were honestly no-name quick oats (yeup I am a mom on a budget)<br />1 cup flour<br />1tsp baking soda<br />2/3 cup butter<br />1/3 cup brownsugar<br />1/2 cup honey (or corn syrup works too)<br /><br />2.5 cups 'other ingredients' - these are the fun stuff. You can be creative and add what you like. Here are some ideas: Raisins, chocolate chips, craisons, nuts, sunflower seeds, peanut butter (don't use a whole 2.5 cups only like 1 cup max), dried fruit.<br /><br />Directions<br /><ul><li>Add all dry ingredients together in large bowl. Add butter and mix (with hands works best) until completely blended.<br /></li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrpLbSNRO1zXADjstyc3e4vfqzqFllz-A2jv08AZ8ebuGG35oey8YP3xA6EYxP8gQUwX3B6FUs7aV-0skcfw41-5ycdhACyL658zKd0SMZQWJi8_bXgEauKC2qXziDYdteWh7cQ0U9Zv2/s1600/DSC_5831.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrpLbSNRO1zXADjstyc3e4vfqzqFllz-A2jv08AZ8ebuGG35oey8YP3xA6EYxP8gQUwX3B6FUs7aV-0skcfw41-5ycdhACyL658zKd0SMZQWJi8_bXgEauKC2qXziDYdteWh7cQ0U9Zv2/s320/DSC_5831.JPG" alt="" id="BLOGGER_PHOTO_ID_5521746477464959506" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFWMdzua1txgj5eH-zZ7ct4uztxSFrUoLSFR405MDYjEXbysx6_1_t_UKo6MY9rwJzy3Zu3HtLOJ1uLgD-_p4h5xCAwJ-UVMpvn2VgLLGQ7AGBKL8cyXVC05CrKBU1t_pmp01zVPLVyAw/s1600/DSC_5832.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFWMdzua1txgj5eH-zZ7ct4uztxSFrUoLSFR405MDYjEXbysx6_1_t_UKo6MY9rwJzy3Zu3HtLOJ1uLgD-_p4h5xCAwJ-UVMpvn2VgLLGQ7AGBKL8cyXVC05CrKBU1t_pmp01zVPLVyAw/s320/DSC_5832.JPG" alt="" id="BLOGGER_PHOTO_ID_5521746485079752274" border="0" /></a><br /><ul><li>Add in your "extras" and honey and mix again. I usually use a spoon then finish it again with my hands because I hate being sticky.<br /></li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFn0RnJIP5ZygVlkI9ASfxqBMaMP1ziPufzRTrjmXPsQW1XPW6rLSh6ce1nNZc8Yd2Zfk6p8rUk1Ntuj1XU9VlOOkEQzZXY43WeeV5c_Gp6KhmHAaKEtOSQUbxSQ_MzghsLpoyxlzPlu6/s1600/DSC_5833.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFn0RnJIP5ZygVlkI9ASfxqBMaMP1ziPufzRTrjmXPsQW1XPW6rLSh6ce1nNZc8Yd2Zfk6p8rUk1Ntuj1XU9VlOOkEQzZXY43WeeV5c_Gp6KhmHAaKEtOSQUbxSQ_MzghsLpoyxlzPlu6/s320/DSC_5833.JPG" alt="" id="BLOGGER_PHOTO_ID_5521746496626560338" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfe89Gp5_otsxrzgdocR-rSx63ABxw57uk8wR-YIAm4tPVgm802CzIj78j7WZfqirvTQS6xoE0Wz8gplOTocBN1pkrDo0gDPuQrhCHoHAzj8imIfGUCS6nTAi1tgXZdWr_mFhBBj6UwtZr/s1600/DSC_5835.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfe89Gp5_otsxrzgdocR-rSx63ABxw57uk8wR-YIAm4tPVgm802CzIj78j7WZfqirvTQS6xoE0Wz8gplOTocBN1pkrDo0gDPuQrhCHoHAzj8imIfGUCS6nTAi1tgXZdWr_mFhBBj6UwtZr/s320/DSC_5835.JPG" alt="" id="BLOGGER_PHOTO_ID_5521746505358355826" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXD8qSSxWYpzmyp7ihxR5lJ1XPonxezFtjEzmo5PfAReJfHnNbscbHSVGmfqg8V2ikIdvSZefYDTp9mU9jnPMozLdiOggh3dbRbleaCCaZIfly_HEp37mvCb1LILlOKw03V1nKhVoypQH/s1600/DSC_5836.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXD8qSSxWYpzmyp7ihxR5lJ1XPonxezFtjEzmo5PfAReJfHnNbscbHSVGmfqg8V2ikIdvSZefYDTp9mU9jnPMozLdiOggh3dbRbleaCCaZIfly_HEp37mvCb1LILlOKw03V1nKhVoypQH/s320/DSC_5836.JPG" alt="" id="BLOGGER_PHOTO_ID_5521746511396817714" border="0" /></a><ul><li>Press mixture into lightly buttered pan</li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKQDK3j3h_6cUhlNJtVacWSqxgMfYFn41yDDuXkirYLdMCN-rp3zYuCFivGcCB1qeg8hkxgRuVb17ltKHgO6LXfl5vkN-VzLbLEvjRPVujRYVdg3vufhzDPbxiZtOTauggGFl7JmNsyyh/s1600/DSC_5837.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKQDK3j3h_6cUhlNJtVacWSqxgMfYFn41yDDuXkirYLdMCN-rp3zYuCFivGcCB1qeg8hkxgRuVb17ltKHgO6LXfl5vkN-VzLbLEvjRPVujRYVdg3vufhzDPbxiZtOTauggGFl7JmNsyyh/s320/DSC_5837.JPG" alt="" id="BLOGGER_PHOTO_ID_5521747438977082050" border="0" /></a><br /><ul><li>Bake in 375 oven for 10 minutes then pull out and using a spatula press firmly down into the pan. I cannot stress this part enough because your bars WILL puff up when you bake and if you want them to stay together you need to squish them down.</li></ul><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZT0gGp4lfUdjHDTRZQBpDygVI6rEdHw8y_7rZjh_fyQy3GTFOByzs6NxXcIKIzranJ_eydK3jfM9p4-c5XtTF5IVoOltGEyKCzVPkOS7sZDHScpeUVEGIGCp8RjgihAkk5Rwd-G7viJq/s1600/DSC_5838.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZT0gGp4lfUdjHDTRZQBpDygVI6rEdHw8y_7rZjh_fyQy3GTFOByzs6NxXcIKIzranJ_eydK3jfM9p4-c5XtTF5IVoOltGEyKCzVPkOS7sZDHScpeUVEGIGCp8RjgihAkk5Rwd-G7viJq/s320/DSC_5838.JPG" alt="" id="BLOGGER_PHOTO_ID_5521751330089724610" border="0" /></a>This is before I pressed them down completely, see how puffed up it is.<br />I had pressed half of the raisin ones down you can see how much flatter the top half the pan is.<br /><br /><div style="text-align: left;"><ul><li>After pressing down return to oven for another 10 minutes. Remove and once more press down as hard as you can with the spatula.<br /></li></ul><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vQhRtU0lzEHb3ThOdFyBoPP6bd5Kw_oIT5t0WW0r-fhXiQAw6dr2JQDMUjpTEv6NWNYYqQx__NVtF0hGBoZpo6iwCLFht4rM7HvBiL-kyAP7FG1I88RG5EpddlKVlZgULvHcPp1vMorz/s1600/DSC_5842.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vQhRtU0lzEHb3ThOdFyBoPP6bd5Kw_oIT5t0WW0r-fhXiQAw6dr2JQDMUjpTEv6NWNYYqQx__NVtF0hGBoZpo6iwCLFht4rM7HvBiL-kyAP7FG1I88RG5EpddlKVlZgULvHcPp1vMorz/s320/DSC_5842.JPG" alt="" id="BLOGGER_PHOTO_ID_5521747460215610594" border="0" /></a><br /><div style="text-align: left;"><ul><li>Let cool for 20 minutes then slice in the pan. Once sliced leave them to cool completely before removing. Two hours or so.<br /></li></ul><br /></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTpxrQNMAGW8pdIil5SpIjVOUQI5mqVVKMBz9yxqnHddDdo3Ggrm4NZDp0RkrirvSsTSsPphUk0UoIzZzQIYgoW2WMDrWBnTDtnXnEhA2CMoM8JKqZU3SdAQX0uL6fyjtRGmDB4I8Q1p3/s1600/DSC_5850.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTpxrQNMAGW8pdIil5SpIjVOUQI5mqVVKMBz9yxqnHddDdo3Ggrm4NZDp0RkrirvSsTSsPphUk0UoIzZzQIYgoW2WMDrWBnTDtnXnEhA2CMoM8JKqZU3SdAQX0uL6fyjtRGmDB4I8Q1p3/s320/DSC_5850.JPG" alt="" id="BLOGGER_PHOTO_ID_5521747473651429794" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguF6VI0b-B2DNmndw1A6pNk5-qctqweJtGK-mmD7gCwVLYPG-i5M2gC7qUvA1AXlySJbOlJkSZeDI5W8WyyAxL7_wF0oGUubwjtZ0Ci9SvCMXwHIP2GxNJw6GrsPPw4lAb62FV9zrU2fsV/s1600/DSC_5851.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguF6VI0b-B2DNmndw1A6pNk5-qctqweJtGK-mmD7gCwVLYPG-i5M2gC7qUvA1AXlySJbOlJkSZeDI5W8WyyAxL7_wF0oGUubwjtZ0Ci9SvCMXwHIP2GxNJw6GrsPPw4lAb62FV9zrU2fsV/s320/DSC_5851.JPG" alt="" id="BLOGGER_PHOTO_ID_5521747483882880802" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKf414KIuPzTjJcLY8cDiqv7Z1e04YcHEiK024K8uWxsaOhexotPyOHAqK_cwJob81aw2lYrs4lI8ACSDdRkTMlD6I0VVILh-xdVrRL491Vj9g4sG7zbQmTrf1z-NqEAoNaJwRhGtalBF/s1600/DSC_5853.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKf414KIuPzTjJcLY8cDiqv7Z1e04YcHEiK024K8uWxsaOhexotPyOHAqK_cwJob81aw2lYrs4lI8ACSDdRkTMlD6I0VVILh-xdVrRL491Vj9g4sG7zbQmTrf1z-NqEAoNaJwRhGtalBF/s320/DSC_5853.JPG" alt="" id="BLOGGER_PHOTO_ID_5521758350873977410" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GHYJNlECKD7hfEGF0BYUAgC6qiwFR9quMU8ymtKd_GwPxdfJXNxBor2WRV6lbKaDAAaItmaFUToBjvcfsNJXzwDOXeR5DJrpKz1oePp5LL9vkQajuJX4fUe8ZTLhmXl-imv7_X9r1RWO/s1600/DSC_5852.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GHYJNlECKD7hfEGF0BYUAgC6qiwFR9quMU8ymtKd_GwPxdfJXNxBor2WRV6lbKaDAAaItmaFUToBjvcfsNJXzwDOXeR5DJrpKz1oePp5LL9vkQajuJX4fUe8ZTLhmXl-imv7_X9r1RWO/s320/DSC_5852.JPG" alt="" id="BLOGGER_PHOTO_ID_5521758340455539682" border="0" /></a><br />NOTES: I think in my new oven I would cut the baking time down to 7 and 7 minutes since they got a bit browner then I like but still good!melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com1tag:blogger.com,1999:blog-8485018553480605584.post-4988150491741061662010-09-27T14:00:00.000-07:002011-04-09T17:22:25.950-07:00Autumn favorites - apple crispOne thing I LOVE about this time of year are BIN APPLES! So cheap and perfect for making apple crisp. I bought a huge bag the other day for $2 so figured it was a good time to test run my new stove with a baking day.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOgkP8f80WSBUXUCoCpNAqlc0HKnWqdoGnHwSzPjjvoGaA033XteWzczAubb03-CEvHOBCi_hYcyWwLqBUzDSpzMWb8AchNu-yKx4dzrig9W-fu0Sdm4z9IChp1IOX3ZCIeEF4h-7-H2F/s1600/DSC_5814.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOgkP8f80WSBUXUCoCpNAqlc0HKnWqdoGnHwSzPjjvoGaA033XteWzczAubb03-CEvHOBCi_hYcyWwLqBUzDSpzMWb8AchNu-yKx4dzrig9W-fu0Sdm4z9IChp1IOX3ZCIeEF4h-7-H2F/s320/DSC_5814.JPG" alt="" id="BLOGGER_PHOTO_ID_5521703957064532770" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients</span><br />3 cups oats<br />1.5 cups flour ( separated into 1 cup and .5 cup amounts)<br />2 cups brown sugar ( separated into 1.5 cup and .5 cup amounts)<br />1.5 cup butter<br />10-11 good sized apples - peeled, cored, sliced thin<br />2 teaspoons cinnamon<br />1 teaspoon nutmeg<br />1 teaspoon ground cloves<br /><br /><span style="font-weight: bold;">Directions</span><br /><ul><li>Peel, core, slice apples</li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nr53clX36JNrdrWbAZLxuIYwu7QdvLWabCx57oChL08z3_N44IUe2dvVV0NXSrlgkms7vI48mNAGIDyXBGIoudNsy0upyMjdkk1LIcohKPeOZq7dzDFsEPX8cCdRtPSjNOLK2PM8gAoc/s1600/DSC_5816.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nr53clX36JNrdrWbAZLxuIYwu7QdvLWabCx57oChL08z3_N44IUe2dvVV0NXSrlgkms7vI48mNAGIDyXBGIoudNsy0upyMjdkk1LIcohKPeOZq7dzDFsEPX8cCdRtPSjNOLK2PM8gAoc/s320/DSC_5816.JPG" alt="" id="BLOGGER_PHOTO_ID_5521704969821069714" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;">EEP Naked apples!</span><br /></div><ul><li>Sprinkle apples with: .5 cups of flour, all spices and .5 cups of brown sugar (you can add more if you want it sweeter but I like my apples a bit tart)</li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXp1K854dtiRLqL0NP1f8YURtJa5kLgig238Cy41yqEpEL47tQQ6MoN7CBkDYRGTDNWXSaLxYTMiOUuXRwn9bvRVytJXI5lC4jHinH2tCXWQWJUXuMIRSVog3vvpQmaOZBUaMFRvEdOVlp/s1600/DSC_5820.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXp1K854dtiRLqL0NP1f8YURtJa5kLgig238Cy41yqEpEL47tQQ6MoN7CBkDYRGTDNWXSaLxYTMiOUuXRwn9bvRVytJXI5lC4jHinH2tCXWQWJUXuMIRSVog3vvpQmaOZBUaMFRvEdOVlp/s320/DSC_5820.JPG" alt="" id="BLOGGER_PHOTO_ID_5521705586137648082" border="0" /></a><ul><li>Stir and set aside<br /></li><li>In second large bowl add all dry ingredients and mix</li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1o-Uugh14HNcNvdpywq06gn3is11wwexKVaL9qgwRDMoylZ0gSsV4lHGItTY9gAzxZZ66jb54w35XiZypmrybYUvaqNvXS2J9q4X2d8ZyWt4DXQckhBlMMUyX76vEpZHnHr_SwUoEM0S/s1600/DSC_5821.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1o-Uugh14HNcNvdpywq06gn3is11wwexKVaL9qgwRDMoylZ0gSsV4lHGItTY9gAzxZZ66jb54w35XiZypmrybYUvaqNvXS2J9q4X2d8ZyWt4DXQckhBlMMUyX76vEpZHnHr_SwUoEM0S/s320/DSC_5821.JPG" alt="" id="BLOGGER_PHOTO_ID_5521706250091065794" border="0" /></a><ul><li>Add butter then mix well. I use my hands to get it good and mixed, it should be course crumbs no big lumps.</li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43Uwp0PW2z73Wpu5oLM920lSEXB0BDxT2rtbiIKTem5zvZrP9OZl_mxgaVkuDzw-x9Aom7sIvvSLsH5mP1fdWVtPgQy0m67V82IcbFk4Esv-GlB9j2WUzgvR_dac4Cl1N2wSLmqxLibga/s1600/DSC_5822.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43Uwp0PW2z73Wpu5oLM920lSEXB0BDxT2rtbiIKTem5zvZrP9OZl_mxgaVkuDzw-x9Aom7sIvvSLsH5mP1fdWVtPgQy0m67V82IcbFk4Esv-GlB9j2WUzgvR_dac4Cl1N2wSLmqxLibga/s320/DSC_5822.JPG" alt="" id="BLOGGER_PHOTO_ID_5521706260400069186" border="0" /></a><ul><li>Once its good and mixed spread 1/2 of bowl into a lightly buttered dish. I use a large lasagna style dish because it has nice high sides.</li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHaiilWDGAgNMb7Nl8T-lrFK3zPgP3-YhUUvAuw09hrHHpFQ8CLDDlYNPM851mI1sxI_X3dplwLU50do5Ui74oDIW80Wg201ZD8yyS8eQb8q6OnjAZeIhlqWm0_fV-Sf_zVM4_1u5siia/s1600/DSC_5823.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHaiilWDGAgNMb7Nl8T-lrFK3zPgP3-YhUUvAuw09hrHHpFQ8CLDDlYNPM851mI1sxI_X3dplwLU50do5Ui74oDIW80Wg201ZD8yyS8eQb8q6OnjAZeIhlqWm0_fV-Sf_zVM4_1u5siia/s320/DSC_5823.JPG" alt="" id="BLOGGER_PHOTO_ID_5521706271234713314" border="0" /></a><ul><li>Flatten crust into pan firmly</li><li>Top with apple and spice mixture</li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZTeSXwwN-w5t1gX9wcAKqHRI5_5tzON2QTSbJpBBZEVOSD3wh2lOoYY1sik8z9ua1MOSNwSzXjVrCjM6JXwkG4Bdgj5sob-SQp0F-2Up34S_8RIKrqaTzjmMBvExwjxKGF-BMSm389c4/s1600/DSC_5824.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZTeSXwwN-w5t1gX9wcAKqHRI5_5tzON2QTSbJpBBZEVOSD3wh2lOoYY1sik8z9ua1MOSNwSzXjVrCjM6JXwkG4Bdgj5sob-SQp0F-2Up34S_8RIKrqaTzjmMBvExwjxKGF-BMSm389c4/s320/DSC_5824.JPG" alt="" id="BLOGGER_PHOTO_ID_5521706282578607138" border="0" /></a><ul><li>Dot top of apples with a few teaspoons of butter</li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2IJ9lvkpgBXUMhQfUH4zMy8ApJomxXt3d0MPqGhmQQmAzNeaTFzcbdw30YWkI4qFOIAJy9ixOmNO5KajolmI1P2kNJwGw3NRJKJb8G0ic0xi_DyalLc0fBpa9tgk7_aBX_iv_Bvh8iBh/s1600/DSC_5825.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2IJ9lvkpgBXUMhQfUH4zMy8ApJomxXt3d0MPqGhmQQmAzNeaTFzcbdw30YWkI4qFOIAJy9ixOmNO5KajolmI1P2kNJwGw3NRJKJb8G0ic0xi_DyalLc0fBpa9tgk7_aBX_iv_Bvh8iBh/s320/DSC_5825.JPG" alt="" id="BLOGGER_PHOTO_ID_5521706290444233618" border="0" /></a><ul><li>Add rest of the crumb mixture on top of apples and press down lightly, a bit more firmly around the edges. You don't want to crush the apples but want it a bit flattened.</li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUb20LmoJiAfB-wb5e3SKb2dmEntKj0QG1PQ9ZGEyxkjiXgUzmJpk94oRsVl60VCFOqcosXcgqrq9M-uyuJeDVptM9Sf6NxL6bHkTaxsUhjeSB3_ayH7vhZkBnCVMKqdUflOzUUcDjeeq0/s1600/DSC_5826.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUb20LmoJiAfB-wb5e3SKb2dmEntKj0QG1PQ9ZGEyxkjiXgUzmJpk94oRsVl60VCFOqcosXcgqrq9M-uyuJeDVptM9Sf6NxL6bHkTaxsUhjeSB3_ayH7vhZkBnCVMKqdUflOzUUcDjeeq0/s320/DSC_5826.JPG" alt="" id="BLOGGER_PHOTO_ID_5521707524175605778" border="0" /></a><ul><li>Bake in a preheated 375 degree oven for 1 hour - 1:20ish or until apples are soft but not mushy.</li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOE1Y1EKJ8Nkx6cgiwpcS5pIsRr4RWWUX1na3Eb5evMRDKUh3dRHqQhlYYqqpIAbHUDlwKGWX1ywXYS2wqrMQTURu9smthoszngXgcm0m88_TDxIqqijEsmKMmHqgEK6S-0QwvcmkTrI4h/s1600/DSC_5844.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOE1Y1EKJ8Nkx6cgiwpcS5pIsRr4RWWUX1na3Eb5evMRDKUh3dRHqQhlYYqqpIAbHUDlwKGWX1ywXYS2wqrMQTURu9smthoszngXgcm0m88_TDxIqqijEsmKMmHqgEK6S-0QwvcmkTrI4h/s320/DSC_5844.JPG" alt="" id="BLOGGER_PHOTO_ID_5521707528871396594" border="0" /></a><ul><li>Serve warm with cream or ice cream</li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkfDQxX47vj-6vuEsw3xH4OfzYx4UmEqgBbpyTR6oREVUhbfJVPT6Q1vT5Cq58Wyhij-wQs57ZPFfbZ_I3zRoGdKhSPWQIKT9nCkhPhFxZwDNfvZJpBoofZG1Da3OUJX3LMaG1RbAhnIO/s1600/DSC_5849.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkfDQxX47vj-6vuEsw3xH4OfzYx4UmEqgBbpyTR6oREVUhbfJVPT6Q1vT5Cq58Wyhij-wQs57ZPFfbZ_I3zRoGdKhSPWQIKT9nCkhPhFxZwDNfvZJpBoofZG1Da3OUJX3LMaG1RbAhnIO/s320/DSC_5849.JPG" alt="" id="BLOGGER_PHOTO_ID_5521707548795197234" border="0" /></a>melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0tag:blogger.com,1999:blog-8485018553480605584.post-91977486266275537092010-08-27T14:13:00.000-07:002011-04-09T17:27:40.634-07:00Slow cooker shredded chipotle beef w/ cornmeal flat bread<span style="font-weight: bold;">This is my first official blog recipe. Hope you all enjoy and please do give feed back on how the photos (thanks Sean!) look and any changes to the recipe you would make. I have never made this before so here is crossing the fingers it turns out! Just add -ish to all the measurements because I don't really measure the ingredients so play with them if you want, I do.</span><br /><br />Step one.. appropriate cooking music. In this case it was <span style="font-style: italic;">Pink Floyd: The Wall on vinyl</span><br /><br /><span style="font-weight: bold;">Slow cooker beef</span><br /><br />1 good sized beef roast (mine is a Sirloin tip)<br />1 diced onion<br />4-5 cloves of garlic<br />1.5 cups water<br />1 cup ketchup<br />2-3 tablespoons Asian hot pepper/garlic sauce (I used asian bbq sauce I got on clearance but the pepper sauce will work too and is easier to find) *see pic<br />1/2 cup soya sauce<br />1/2 cup rice vinegar<br />1 cup brown sugar<br />3-4 good sized chipolti peppers canned in adobo sauce *see pic<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://s9.thisnext.com/media/largest_dimension/CB33EADF.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 248px; height: 248px;" src="http://s9.thisnext.com/media/largest_dimension/CB33EADF.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.mexcart.com/images/mgimages/1918_886913.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 136px; height: 182px;" src="http://www.mexcart.com/images/mgimages/1918_886913.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><ul><li>Throw roast, garlic, onion in crock pot on low.</li><li>Mix all other ingredients in a bowl and pour over roast</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOTNzy7w0BT2fRb_vFKscnqetrr8f4VKE_o0jC2cPE2sQ8ias7PqfVQUja0AenwZoEDclotwahGOphKJf8MvE-RGH40ZyZgJG7T_raTXSt_zZh-dVrJJmvtmG0tIf5dENhdVHFWFYxoT3/s1600/DSC_5433.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOTNzy7w0BT2fRb_vFKscnqetrr8f4VKE_o0jC2cPE2sQ8ias7PqfVQUja0AenwZoEDclotwahGOphKJf8MvE-RGH40ZyZgJG7T_raTXSt_zZh-dVrJJmvtmG0tIf5dENhdVHFWFYxoT3/s320/DSC_5433.JPG" alt="" id="BLOGGER_PHOTO_ID_5510224226414669954" border="0" /></a><ul><li>Cook until roast is done enough to shred (4-5 hours on high 6-7 on low or depending on size of roast) - I recommend investing in a meat thermometer so you don't overcook it. Beef just needs to be falling apart. </li><li>Remove roast and pull apart with two forks on a cutting board. </li><li>I usually remove the sauce from the slow cooker at the same time, pouring it through a wire strainer into a measuring cup. Then I dice up the onions, garlic from the sauce with some more chipotle peppers for topping for people who like it extra spicy.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHBUVaKJ9OvApRcccarMJPyxgBrCHP_ZKZqFIwq59MrZDTJzxWSAJlurOCPBHKrb11Phe1HKLKCBaQwuCNte5Iqc_ddnwIcLYJhEpCn_OhoN6dVdw4EKwtvZ5Urfn2dKwUF9wvDJJaI54/s1600/DSC_5667.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHBUVaKJ9OvApRcccarMJPyxgBrCHP_ZKZqFIwq59MrZDTJzxWSAJlurOCPBHKrb11Phe1HKLKCBaQwuCNte5Iqc_ddnwIcLYJhEpCn_OhoN6dVdw4EKwtvZ5Urfn2dKwUF9wvDJJaI54/s320/DSC_5667.JPG" alt="" id="BLOGGER_PHOTO_ID_5510283003505258226" border="0" /></a><ul><li>Add beef back into crock pot and pour on just enough sauce to coat but not make too soggy. </li><li>Turn to 'warm' setting or low if you have no warm and let sit until your flat bread is ready. </li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpebEx16RSkwd-dP-ThDtrf3y-IO_3tCATyIgE45ndExxKB9UNqjMeOon9qOYqJU7nv04abhm5_c7Yf-RZJWOJCPNSpaJa3ETwY2xNLl7137_pw2MIHqvNKuebLfNmqlCjEbc3tdZZ4rii/s1600/DSC_5668.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpebEx16RSkwd-dP-ThDtrf3y-IO_3tCATyIgE45ndExxKB9UNqjMeOon9qOYqJU7nv04abhm5_c7Yf-RZJWOJCPNSpaJa3ETwY2xNLl7137_pw2MIHqvNKuebLfNmqlCjEbc3tdZZ4rii/s320/DSC_5668.JPG" alt="" id="BLOGGER_PHOTO_ID_5510282741212920722" border="0" /></a><br /><span style="font-weight: bold;">Flat bread (This I do measure)</span><br /><br /><ul><li>2 cups warm water</li><li>1 package yeast</li><li>4.5 flour</li><li>.5 cups flour (for flouring your counter)</li><li>1/3 cups corn meal</li><li>4 dashes cumin</li><li>2 dashes chili powder</li><li>2 dashes paprika</li><li>1 tablespoon salt + 1 dash</li><li>1 dash fresh ground pepper</li><li>2-3 tablespoons of olive oil</li><li>1-2 cups grated cheese (I used aged cheddar but use what you like)</li></ul><br /><ul><li>Add water to a large bowl. Sprinkle yeast on top then give a quick stir. Let stand until yeast is dissolved completely (5ish minutes)</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05ew0G8FSvwmBn42GxOtTmqd5CQ-qQ6ZgUfIeM2IcL3JpdrEUUBPrKOsThtI3U0krX48Hhdp2MBXn1cmGsyWt5wlLbUtsWxz0Vt1ceu1RD9AzrOhIHbHhED9VTn0RlvdSqIUMlX0XNSt0/s1600/DSC_5446.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05ew0G8FSvwmBn42GxOtTmqd5CQ-qQ6ZgUfIeM2IcL3JpdrEUUBPrKOsThtI3U0krX48Hhdp2MBXn1cmGsyWt5wlLbUtsWxz0Vt1ceu1RD9AzrOhIHbHhED9VTn0RlvdSqIUMlX0XNSt0/s320/DSC_5446.JPG" alt="" id="BLOGGER_PHOTO_ID_5510218416367994418" border="0" /></a><br /><ul><li>Mix cumin, chili powder, paprika, 1 dash of salt, pepper together. Mix well.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3Gf0jQMgwadaqpGf2EZZQRCJM4JAeSIkraLC6MrlZmj_WeVNwHfcMA0bUNyV3bFjEigcN9aRW5j1LA_rEd5MLcZ4hFin-QJc-OKLa9nUNvJ-DCDsu89rgh5rIUYjxKwGRLXZBadP56wr/s1600/DSC_5483.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3Gf0jQMgwadaqpGf2EZZQRCJM4JAeSIkraLC6MrlZmj_WeVNwHfcMA0bUNyV3bFjEigcN9aRW5j1LA_rEd5MLcZ4hFin-QJc-OKLa9nUNvJ-DCDsu89rgh5rIUYjxKwGRLXZBadP56wr/s320/DSC_5483.JPG" alt="" id="BLOGGER_PHOTO_ID_5510219048658456322" border="0" /></a><br /><ul><li>Add 4 (of the 4.5 cups) flour, cornmeal, remaining salt, and half the spice mixture to your yeast and water.<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uBSOLtTvwActxqrO5zAm8NAAa-tZ-swjclESzLLAd7eRz3OmyD9JL__wZpCB2uaFC89RwGsSuCmG-alykdfw62G1dsXdxCh4aljbIT5bDBZB2Ix46rKJ19lIlQ2assMzGzSO2FXmyg6b/s1600/DSC_5494.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uBSOLtTvwActxqrO5zAm8NAAa-tZ-swjclESzLLAd7eRz3OmyD9JL__wZpCB2uaFC89RwGsSuCmG-alykdfw62G1dsXdxCh4aljbIT5bDBZB2Ix46rKJ19lIlQ2assMzGzSO2FXmyg6b/s320/DSC_5494.JPG" alt="" id="BLOGGER_PHOTO_ID_5510219759225324434" border="0" /></a><br /><ul><li>Mix until well combined then add remaining .5 cup flour. Kneed until flour is mixed in completely. Then turn onto a lightly floured counter (using part of the .5 cup) and kneed until smooth and stretchy (about 5 - 7 minutes) and forms a ball easily.<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGxXUUmByy1zQc3UtePfxpVguw2Z6-EToQnED8I2di9dSvPJR34NUpjG5H_oxNkBG88pDJiG_cyuz-mktliTRoaqvxJyLCxX4Y_bPdlR1L3hVNaLvq6CHjKfN6nEkmBOS-hCe9aiiSNOJv/s1600/DSC_5501.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGxXUUmByy1zQc3UtePfxpVguw2Z6-EToQnED8I2di9dSvPJR34NUpjG5H_oxNkBG88pDJiG_cyuz-mktliTRoaqvxJyLCxX4Y_bPdlR1L3hVNaLvq6CHjKfN6nEkmBOS-hCe9aiiSNOJv/s320/DSC_5501.JPG" alt="" id="BLOGGER_PHOTO_ID_5510220553668954290" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFifcdoUQV70dno_yshfdPMqXRoi961gxOQVkqMR0g8H7nZqfLYZSBkVzPRA5QlRq0fVxvwezF_kUsbDWi_BCR5dPjVhB5AxE4GTzD5GuZIqL4ZZyvIwpXGOwYh85X0f5zxAVETlpSWJp/s1600/DSC_5505.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFifcdoUQV70dno_yshfdPMqXRoi961gxOQVkqMR0g8H7nZqfLYZSBkVzPRA5QlRq0fVxvwezF_kUsbDWi_BCR5dPjVhB5AxE4GTzD5GuZIqL4ZZyvIwpXGOwYh85X0f5zxAVETlpSWJp/s320/DSC_5505.JPG" alt="" id="BLOGGER_PHOTO_ID_5510221138888104642" border="0" /></a><br /><br /><br /><ul><li>Pour a 1-2 tablespoons of oil into metal bowl. Drop in your dough ball and roll around to coat well. Cover and place where its warm (I heat my oven on lowest setting then turn it off and place the bowl in there).<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRUsbHPs08d6KgU6mHv66SCYJccFVOutnaF3-72qnSRXYM8tnr6sw1sWYno2nRupVjOWCHlCOcor8Yy-AGVUHB1go48Og7eWiKU138Pxltu_NrrplUlIEUAOr9OxUBLc2e469REclS_yV/s1600/DSC_5527.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRUsbHPs08d6KgU6mHv66SCYJccFVOutnaF3-72qnSRXYM8tnr6sw1sWYno2nRupVjOWCHlCOcor8Yy-AGVUHB1go48Og7eWiKU138Pxltu_NrrplUlIEUAOr9OxUBLc2e469REclS_yV/s320/DSC_5527.JPG" alt="" id="BLOGGER_PHOTO_ID_5510222411077085330" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2yHH-n5AThA1x4-deGCqAODDASNEfNWjo7pMYmkbXySyR5QHbTO6SAp7P-zDrcxiGqTLScxldVtH4jXC-1avB6T9ezyr-1qCJRdsHTmWaRLp3WicaeogxtD38VNz1zKxR7kE_jRwqcU3/s1600/DSC_5530.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2yHH-n5AThA1x4-deGCqAODDASNEfNWjo7pMYmkbXySyR5QHbTO6SAp7P-zDrcxiGqTLScxldVtH4jXC-1avB6T9ezyr-1qCJRdsHTmWaRLp3WicaeogxtD38VNz1zKxR7kE_jRwqcU3/s320/DSC_5530.JPG" alt="" id="BLOGGER_PHOTO_ID_5510223517053093282" border="0" /></a><br /><ul><li>Let dough rise for 1-1.5 hours (until roughly doubled in size)</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6QUtFsQmMXjSw_Vhm6l8YtJCZ8Cm-BYPy_zwH1DIYyFYNNmBxpGlU_kkBA30-LeWg9JhHNe585TN-DeFeAFjtBvYUmBmDjR1JMTOcJlj7avPVHKYoeWdUCnUlpaJh1tkcgL3zd_CkGLK/s1600/DSC_5546.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6QUtFsQmMXjSw_Vhm6l8YtJCZ8Cm-BYPy_zwH1DIYyFYNNmBxpGlU_kkBA30-LeWg9JhHNe585TN-DeFeAFjtBvYUmBmDjR1JMTOcJlj7avPVHKYoeWdUCnUlpaJh1tkcgL3zd_CkGLK/s320/DSC_5546.JPG" alt="" id="BLOGGER_PHOTO_ID_5510278840026759042" border="0" /></a><br /><br /><ul><li> Lightly coat baking sheet with more oil. Turn dough onto counter and punch down. Using your fingers press onto the pan until desired size.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1M8miLwLEAksJ7u7thbq057NNfv-tgW_tVLzBnWqd26rEhPQpiKjOUDdUcW7Ny1xSS79Mv9j5pYILa7JASMp7e4dFxG1c24yO0RM0_qbqDGMEfQCR6KU2iEEcs0p-nxnxoc8GhOoo04U/s1600/DSC_5566.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1M8miLwLEAksJ7u7thbq057NNfv-tgW_tVLzBnWqd26rEhPQpiKjOUDdUcW7Ny1xSS79Mv9j5pYILa7JASMp7e4dFxG1c24yO0RM0_qbqDGMEfQCR6KU2iEEcs0p-nxnxoc8GhOoo04U/s320/DSC_5566.JPG" alt="" id="BLOGGER_PHOTO_ID_5510279673541821746" border="0" /></a><br /><ul><li>Return to warm place to rise again for 30 minutes<br /></li><li>Push down lightly once more into pan, poke holes (I used a chopstick)<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CAKc5_VdSABKiGG5UkSlbnbs4ocqHUSwXC0WxZKw6VjaCVYZuwJuD3G7e1ok5KQCKJQUPuCyXcmB9ebUWmboo5-HwXPlpuh91-yvTPLADT2cJn6VaWT-3G7JOuCYp8dZJK8_M1cnGr5q/s1600/DSC_5636.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CAKc5_VdSABKiGG5UkSlbnbs4ocqHUSwXC0WxZKw6VjaCVYZuwJuD3G7e1ok5KQCKJQUPuCyXcmB9ebUWmboo5-HwXPlpuh91-yvTPLADT2cJn6VaWT-3G7JOuCYp8dZJK8_M1cnGr5q/s320/DSC_5636.JPG" alt="" id="BLOGGER_PHOTO_ID_5510280160751624642" border="0" /></a><ul><li>Lightly brush with oil, sprinkle on cheese and dust with remaining spice mixture. </li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ADdtFLLrZSoQeDA_oFURcnLOPqDrXC4-3mZvqGEXBqHXO7lrMqLjVjYlz2XWz1EgP1XFYxnmyjlU7W6FdqvMn2iaS3Lxe2mUBG5l9gWEJFoo014rqYuEMHTAu7fMCyMar0DN9ssINixh/s1600/DSC_5638.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ADdtFLLrZSoQeDA_oFURcnLOPqDrXC4-3mZvqGEXBqHXO7lrMqLjVjYlz2XWz1EgP1XFYxnmyjlU7W6FdqvMn2iaS3Lxe2mUBG5l9gWEJFoo014rqYuEMHTAu7fMCyMar0DN9ssINixh/s320/DSC_5638.JPG" alt="" id="BLOGGER_PHOTO_ID_5510280633805018882" border="0" /></a><ul><li>Bake until flat bread is browned every slightly on the bottoms and still soft.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pFt820DiZ3VxIXBU-rXQ2KWyAUAMaLxjtylqZGog0vET9AB-sQMFhvK57a3RE9WLCbX9X9QXcaTjjacMRvrpZ5xFP64BAUddIIMeUI3WP0ja7IbW6I5W_kuTw5eme5YA0VFnY0_gzgM7/s1600/DSC_5663.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pFt820DiZ3VxIXBU-rXQ2KWyAUAMaLxjtylqZGog0vET9AB-sQMFhvK57a3RE9WLCbX9X9QXcaTjjacMRvrpZ5xFP64BAUddIIMeUI3WP0ja7IbW6I5W_kuTw5eme5YA0VFnY0_gzgM7/s320/DSC_5663.JPG" alt="" id="BLOGGER_PHOTO_ID_5510281087541756482" border="0" /></a><ul><li>Stuff meat mixture in flat bread and fold around like a taco. Top with chipotle, onion, garlic mixture if you wish and sour cream and top with more cheese if you like too. I wanted lettuce with mine we didn't have any. Oh well next time!</li></ul>Done :) mmmmm<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVzksC8krNqNfvzgzkVb2-LzKXM-uPd0QiurP6KScuHJy6yOp9h12iAzejqJwzc7yUgx7CuMKwgBB3hU4BVhthj-5C6kFbq5Gul_vjUBfCmnZGI0lWsSNAczrt6pd5MrWxniBxpq6VrVn/s1600/DSC_5671.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVzksC8krNqNfvzgzkVb2-LzKXM-uPd0QiurP6KScuHJy6yOp9h12iAzejqJwzc7yUgx7CuMKwgBB3hU4BVhthj-5C6kFbq5Gul_vjUBfCmnZGI0lWsSNAczrt6pd5MrWxniBxpq6VrVn/s320/DSC_5671.JPG" alt="" id="BLOGGER_PHOTO_ID_5510283692917426258" border="0" /></a>melhttp://www.blogger.com/profile/15995629696715306773noreply@blogger.com0