tag:blogger.com,1999:blog-88256638391760685902024-03-12T20:22:30.177-06:00Deedle's Daily DishDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8825663839176068590.post-23380837849728201442012-11-27T21:08:00.001-07:002012-11-27T21:08:12.580-07:00Copycat Chipotle Rice RecipeOne of my new favorite things is finding copycat recipes from my favorite restaurants. Seriously, pretty much everything you can think of has a copycat recipe online so go for it people.....use Google for the good of you and your families!!!<br />
<br />
I was lucky to choose a graduate school in the same town where Chipotle originated. In fact, I lived just a few miles from the first Chipotle ever. Their burritos, burrito bowls, tacos, salsas, guac....mmmmm, now I'm hungry. Well, everything is good so I thought, how can I make my own at home?? The first question is "what really makes them so good?" And it really comes down to the basics....the rice!!! So I reached out to Google and found a copycat recipe that is pretty spot on. Good luck in your copycat endeavors!!!<br />
<br />
<b><i><u>Chipotle Rice</u></i></b><br />
1 cup white basmati rice (I used regular white rice and it was fine)<br />
1 tbsp butter<br />
1 lime<br />
2 tbsp chopped cilantro<br />
salt<br />
<br />
Melt butter over medium heat. Add rice and squeezed lime juice from one lime. Stir rice continuously in liquid for one minute. Add water according to rice package directions and salt to taste. Cook according to directions. When rice is cooked through, add chopped cilantro while fluffing and prior to serving.<br />
<br />
And that's it folks!! Super easy but I will no longer eat plain white rice in a burrito again...just sayin'.<br />
<br />
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<br />
Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-60471554014576273232012-08-20T20:05:00.000-06:002012-08-20T20:05:26.483-06:00Honky Tonk Sweet and Spicy Salad DressingIn a big move to start being healthier and <b><i>EATING</i></b> healthier, I got the brilliant idea to start making my own salad dressing. Unbeknownst to me, a lot of people make their own salad dressing!!! The good thing about that is I was able to get a lot of great suggestions from friends, family and also on my go-to favorite Food Network.com. That was where I found this gem from a restaurant in Chicago called Honky Tonk BBQ. It's a really down-home, southern style dressing that is great for a salad as a side but also salad as a meal. I tried it out with grilled chicken and mixed greens and was blown away by how good it is. Try it out for yourself!!<br />
<br />
<br />
<b><i><u>Honky Tonk Sweet and Spicy Salad Dressing</u></i></b><br />
1/4 c. sugar<br />
1/8 c. water<br />
3/4 c. olive oil<br />
1/4 c. dijon mustard (more or less depending on preference)<br />
1/8 c. Sriracha sauce (more or less depending on preference)<br />
1/2 tbsp salt<br />
1/2 tsp dried ground ginger<br />
1/2 tsp celery seed<br />
1/4 tsp pepper<br />
<br />
Blend all ingredients in blender. Adjust seasoning to taste.<br />
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I'm going to try this on a chicken wrap tomorrow and continue experimenting!!!<br />
<br />
Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-89660636585147449912012-07-23T20:47:00.000-06:002012-07-23T20:47:01.709-06:00Chicken Stir Fry with Green BeansIt's abundantly clear that I like cooking Asian food at home. And, (yay!) I finally bought a wok. So be prepared for even more Asian recipes to come. I wanted to come up with a basic chicken stir fry that is easy, cheap and delicious because a stir fry is really easy to make on the fly or with random ingredients at home. Thanks to Emeril for this absolutely delicious and easy stir fry recipe. I was hooked from the first bite!!!<br />
<br />
<b><i><u>Chicken Stir Fry with Green Beans</u></i></b><br />
6 oz boneless, skinless chicken breasts sliced very thin (about 1/8 inch)<br />
1/4 cup soy sauce (for marinade)<br />
1/4 cup vegetable oil (for marinade)<br />
1/4 cup cooking sherry (for marinade)<br />
1 tsp ginger<br />
3/4 tsp Asian spice blend<br />
<i>All of the above ingredients are combined and used as a marinade for at least 1 hour.</i><br />
1/4 cup vegetable oil<br />
1/2 lb green beans, stem ends trimmed, cut into 2 inch strips<br />
1 tbsp minced garlic<br />
1/4 cup roughly chopped cashews<br />
2 tbsp hoisin sauce<br />
1 tsp sesame oil<br />
3 tsp soy sauce<br />
1 tbsp toasted sesame seeds<br />
1 1/2 tsp Sriracha or other roasted garlic hot sauce<br />
1/4 tsp red pepper flakes<br />
Chopped green onion for garnish, optional<br />
<br />
Combine ingredients for marinade as indicated above and marinate chicken for at least one hour.<br />
<br />
In wok or sautee pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, about 1-2 minutes. Add the green beans and stir fry until wrinkles, stirring constantly, about 2-3 minutes. Add garlic and cook, stirring, about 10 seconds. Add remainder of ingredients and stir to coat, about 1 minute. Serve immediately over white or brown rice. Garnish with green onion.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8eRk5ZZrHdcZ6OHCsafC8UC7gErN1yLCuttUC8mrowb934lc8Vl4vkU9ZEDF43lsFrTk74OT2eO1Mn6YJEpktQCZcbuVly5b6UCDk9eU-jtoItFASFEkCYUlwPFx4RbJaJrUSXuLaM4/s1600/376353_10100763157133950_1193215470_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8eRk5ZZrHdcZ6OHCsafC8UC7gErN1yLCuttUC8mrowb934lc8Vl4vkU9ZEDF43lsFrTk74OT2eO1Mn6YJEpktQCZcbuVly5b6UCDk9eU-jtoItFASFEkCYUlwPFx4RbJaJrUSXuLaM4/s320/376353_10100763157133950_1193215470_n.jpeg" width="320" /></a></div><br />
I was so impressed with how good this was. The Sriracha and red pepper flakes really give it a good spicy bite. Enjoy!<br />
<br />
Good eatin'<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-25843781850015471012012-07-23T19:57:00.000-06:002012-07-23T19:57:45.955-06:00Sugar Grilled AsparagusI'm a griller. I grill. No, really, I have been grilling!!! This is one realm that I have very little experience in but with a great big grill right outside at my disposal, why not??<br />
<br />
Grilling isn't just about meat, you can also do great veggies. As I am attempting to eat healthy and integrating more vegetables into my diet, asparagus is a great thing to put on the grill. There are a lot of ways to season asparagus but I wanted to try something different so I tried a recipe for Sugar Grilled Asparagus and I am I happy I did. It's probably the best asparagus I've ever had and it is sooooooo easy! If you love the sweet/savory combo as much as I do, this is for you.<br />
<br />
<b><i><u>Sugar Grilled Asparagus</u></i></b><br />
1 bunch asparagus, thick stalks cut off at the end<br />
olive oil<br />
white sugar<br />
salt<br />
<br />
Roll the asparagus in olive oil then roll them in sugar. Salt. Place asparagus directly on the grill over medium heat until cooked, approximately 20 minutes. Turn and move asparagus often so as not to burn the sugar. Once the sugar caramelizes, move to low heat if necessary.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTiQDLY7dl5Ni2WNVyLktEm9TaxKwDbzyExDqT7dvzLnlXXKFT1Mqx6JyJDlETPx2BuFMcn5ZVaIqDxn_HRTF0F7BWGGC_4yijeGgSG1M748yU0mrfJBKm-KwF1-mGHVh10P_CGN-D6E/s1600/582198_10100749482912200_200322463_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTiQDLY7dl5Ni2WNVyLktEm9TaxKwDbzyExDqT7dvzLnlXXKFT1Mqx6JyJDlETPx2BuFMcn5ZVaIqDxn_HRTF0F7BWGGC_4yijeGgSG1M748yU0mrfJBKm-KwF1-mGHVh10P_CGN-D6E/s320/582198_10100749482912200_200322463_n.jpeg" width="320" /></a></div><br />
That's it! This asparagus is a great compliment to anything else on the grill. <br />
<br />
Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-57251554316646504082012-06-17T19:07:00.000-06:002012-06-17T19:07:00.136-06:00Soft Sugar Cookies with Cookie Dough FrostingI'm very picky about my cookies but I have always had a soft spot for sugar cookies with frosting. I remember there being a cookie shop in the mall where I got my hair cut in college and I would always treat myself after getting my hair done. The softer the cookie, the better. The more frosting the better.<br />
<br />
I've never made sugar cookies at home before but this recipe looked too good to be true. Sugar cookies AND cookie dough flavored frosting?? Just stop it. This frosting is legitimately life changing. I want to put it on everything. I ended the night with a stomach ache because I couldn't stop eating it.<br />
<br />
<i>Recipe from Iowa Girl Eats blog</i><br />
<i><br />
</i><br />
<i><b>Soft Sugar Cookies with Cookie Dough Frosting</b></i><br />
<u>Cookie Ingredients</u><br />
1/2 cup vegetable shortening, room temp<br />
1 cup granulated sugar<br />
2 eggs<br />
1/4 cup heavy cream<br />
1 1/2 tsp vanilla extract<br />
1/2 tsp salt<br />
1/2 tsp baking soda<br />
1/2 tsp baking powder<br />
4 cups all purpose flour (more if needed)<br />
<br />
<u>Frosting Ingredients</u><br />
3/4 cups unsalted butter, room temp<br />
1/3 cup light brown sugar, packed<br />
1/3 cups all purpose flour<br />
1/2 tsp salt<br />
1 1/2 tsp vanilla extract<br />
4 cups powdered sugar (more if needed)<br />
1/3 cup heavy cream<br />
mini semi-sweet chocolate chips<br />
<br />
<span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;">In a large mixing bowl, beat together shortening and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition. Add heavy creamy and vanilla and beat until smooth. Add salt, baking soda, and baking powder, followed by the flour, 1 cup at a time, mixing until dough comes together. Dough should be soft but not sticky; if it is sticky, add more flour, 1 Tablespoon at a time as needed. Cover and refrigerate at least 30 minutes, or overnight.</span><br />
<span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;">Preheat oven to 350 degrees. Roll out dough to 3/8 inch thick. Cut it into 3-inch circles and transfer to baking sheets lined with parchment paper. Bake 8-10 minutes, or until tops are puffed and no longer shiny and bottoms are just barely golden brown. Do not overbake. Transfer cookies to a wire rack to cool completely.</span><br />
<span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;">To prepare frosting, beat together butter and brown sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Mix in flour and salt, followed by vanilla. Add 4 cups of the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream, and beat until fluffy. Add more powdered sugar as necessary, 1/4 cup at a time, until frosting is thick yet spreadable.</span><br />
<span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;">With an offset spatula, spread 1 heaping Tablespoon of frosting onto each cookie. Sprinkle with chocolate chips, pressing lightly so chips adhere to frosting. Refrigerated in an airtight container, frosted cookies will keep for up to 3 days.</span><br />
<span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4R3-oJdZeCjhTml9HlDoQKFcwX-CTbJyfhurpBYye766KFs-32VcELsSHZROTWDASZmRBMU5tD7auD2uNRVNX83H8JQ8vDD03Kk_BiOC_sPWGZ9H3dpFR_x0dugIxT1V3CFM1XqwyAg/s1600/599927_10100717824675560_612248407_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4R3-oJdZeCjhTml9HlDoQKFcwX-CTbJyfhurpBYye766KFs-32VcELsSHZROTWDASZmRBMU5tD7auD2uNRVNX83H8JQ8vDD03Kk_BiOC_sPWGZ9H3dpFR_x0dugIxT1V3CFM1XqwyAg/s320/599927_10100717824675560_612248407_n.jpeg" width="320" /></a></div><span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;">Ummmm, right?? Amazing. Seriously enjoy and be ready to have your life changed.</span><br />
<span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;">Good eatin',</span><br />
<span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span style="background-color: white; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; line-height: 18px;">Deedles</span>DeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-86911517488268285562012-05-29T20:39:00.000-06:002012-05-29T20:39:37.004-06:00Versatile Breakfast CasseroleHere's one for the guys! Or gals. Or kids. It's so easy. I say it's for the guys because your wife/girlfriend/boyfriend/husband will love you forever if you make this. It is so easy and versatile depending on your taste preferences. It ALSO lasts for a week or so and is such a quick fix for breakfast in the mornings when you're running late or just don't feel like making anything. <br />
<br />
We make this recipe almost every time I go home (Iowa) and it's always different! It's also always yummy. The recipe started from my cousin's wife Isabel in California and keeps making its way East so I had to pass it on.<br />
<br />
I decided to make the casserole two different ways to show how different it can be. I'll post the base of the casserole and then what I decided to add as variations for ingredients.<br />
<br />
<b><u>Base Ingredients</u></b><br />
Serves 8 (double or triple the recipe depending on needs/company in the house)<br />
<br />
5 eggs<br />
1/4 cup flour<br />
1/2 tsp baking POWDER<br />
1/4 tsp salt (or to taste)<br />
1 cup cottage cheese<br />
1/4 cup melted butter<br />
1/2 lb shredded cheese of your choice<br />
<br />
Combine all ingredients in a bowl. Bake in a casserole dish at 350 for 30-45 minutes or until casserole is cooked through.<br />
<br />
That is the basis and you can add meats and/or vegetables depending on what you want to do. The first casserole I made had Italian flavors. I added the following:<br />
<br />
Shredded cheese was a 5 cheese Italian blend<br />
1/4 cup shredded fresh basil<br />
1 small Roma tomato, diced<br />
1 shallot, sliced thinly<br />
Parmesan cheese grated on top<br />
<br />
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The second casserole I made had Mexican flavors. I preferred the second one overall but it depends on what you're in the mood for really. For this second casserole, I added the following:<br />
<br />
1 lb ground chorizo<br />
1 can diced green chiles<br />
1/2 small onion, diced<br />
Shredded cheese was a Mexican blend with pepperjack cheese as well<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFs6D_rjWwD52nsMq8bxSbysPsWdBvhVE786SmY1yP2YYiQPDmKlacPrb150yRcWsqH0BHr6vHYeWuD-5ULt0oXaAYIWwm20zIN6JJ_7PgpRKuhI7Pz-LIk1x0REO8bfWlyrOzQ5VR0rA/s1600/CIMG0202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFs6D_rjWwD52nsMq8bxSbysPsWdBvhVE786SmY1yP2YYiQPDmKlacPrb150yRcWsqH0BHr6vHYeWuD-5ULt0oXaAYIWwm20zIN6JJ_7PgpRKuhI7Pz-LIk1x0REO8bfWlyrOzQ5VR0rA/s320/CIMG0202.JPG" width="320" /></a></div><br />
I cooked both of these on Sundays and had them to eat throughout the week. As noted earlier, you really can use whatever cheese you have around, put in whatever veggies and add whatever meat you would like. It's very easy to make and will make you a hit in your house!<br />
<br />
Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-31202769457523632422012-05-22T21:01:00.002-06:002012-05-22T21:07:46.506-06:00Gingery Chicken with PeachesHello there!!! It has been FAR too long and I apologize. Such a busy spring with my new job, a looooooonnnggg and much needed trip home and most recently my cousin moving to Denver so I have had little to no time (or money for that matter) to try out new recipes. <br />
<br />
I have had this one in mind for months now but the beginning of summer seems like the perfect time for the savory and sweet deliciousness!!! The dish combines many Asian flavors with soy sauce and ginger with the sweetness of brown sugar and peaches to make this yummy, yummy, yummy (and so EASY) meal for the whole family.<br />
<br />
<i>Thanks to the blog Iowa Girl Eats for this recipe. </i><br />
<br />
<b><i><u>Gingery Chicken with Peaches</u></i></b><br />
<i>Ingredients:</i><br />
<br />
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<div class="MsoNormal"><span style="font-size: x-small;">1 bag (1lb) frozen peaches, unthawed<o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: x-small;">1 red onion, halved and sliced ¼” inch thick<o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: x-small;">2 tablespoons soy sauce<o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: x-small;">1 tablespoon fresh ginger micro planed or finely minced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: x-small;">1 tablespoon brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: x-small;">2 teaspoons vegetable oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: x-small;">2 teaspoon sesame oil<o:p></o:p></span></div><span style="font-family: Cambria;"><span style="font-size: x-small;">¼ teaspoon red pepper flakes</span></span><!--EndFragment--> <br />
<span style="background-color: white; font-size: x-small;">cooked brown or white rice</span></div><div style="background-color: white; border: 0px; color: #212122; font-family: Helvetica, sans-serif; font: inherit; line-height: 18px; margin-bottom: 15px; padding: 0px; vertical-align: baseline;"><span style="font-size: x-small;"><b>Marinade:</b></span></div><div style="background-color: white; border: 0px; color: #212122; font-family: Helvetica, sans-serif; font: inherit; line-height: 18px; margin-bottom: 15px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font: inherit; margin-bottom: 15px; padding: 0px; vertical-align: baseline;"><span style="font-size: x-small;">1lb chicken breasts</span><br />
<span style="font-size: x-small;">salt & pepper</span><br />
<span style="font-size: x-small;">1 Tablespoon fresh ginger, micro planed or finely minced</span><br />
<span style="font-size: x-small;">1 Tablespoon soy sauce</span><br />
<span style="font-size: x-small;">1 Tablespoon brown sugar</span><br />
<span style="font-size: x-small;">1 teaspoon vegetable oil</span><br />
<span style="font-size: x-small;">1 teaspoon sesame oil</span></div><div style="border: 0px; font: inherit; margin-bottom: 15px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font: inherit; margin-bottom: 15px; padding: 0px; vertical-align: baseline;"><span style="font-size: x-small;">Season chicken breasts with salt & pepper. Combine ingredients for marinade in a large zip lock bag. Add chicken and marinate for at least 15 minutes, or up to 1 hour.</span></div><div style="border: 0px; font: inherit; margin-bottom: 15px; padding: 0px; vertical-align: baseline;"><span style="font-size: x-small;">Preheat oven to 450 degrees. Place frozen peaches and onions in a large bowl then add ginger, soy sauce, brown sugar, vegetable oil, sesame oil, and red-pepper flakes, and toss to coat. Pour into a non-stick sprayed 9×13 casserole dish. Nestle marinated chicken into the peaches and onions, and roast until chicken is cooked through, about 25-30 minutes. Serve over cooked rice.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55bqI_N_RqvGpnZe-KZDEwyOzfjmlu6VD51f3n8FCgyz9qzagkG4vVfQHD3bdiXnRH2hpwPs8gCw4afhl4zTuh3szekqgJXXbRnoV79jMW7C2S97upHUtUZ68Sdvj0hvlkN-yDABPzvA/s1600/534953_10100679228846910_16914988_49972758_716718285_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55bqI_N_RqvGpnZe-KZDEwyOzfjmlu6VD51f3n8FCgyz9qzagkG4vVfQHD3bdiXnRH2hpwPs8gCw4afhl4zTuh3szekqgJXXbRnoV79jMW7C2S97upHUtUZ68Sdvj0hvlkN-yDABPzvA/s320/534953_10100679228846910_16914988_49972758_716718285_n.jpeg" width="320" /></a></div><div style="border: 0px; font: inherit; margin-bottom: 15px; padding: 0px; vertical-align: baseline;"><span style="font-size: x-small;"><br />
</span></div><div style="border: 0px; font: inherit; margin-bottom: 15px; padding: 0px; vertical-align: baseline;"><span style="font-size: x-small;">Served this meal to my cousin James and his girlfriend Becky during their first week in Denver! Can't wait for many more meals to come. :)</span></div><div style="border: 0px; font: inherit; margin-bottom: 15px; padding: 0px; vertical-align: baseline;"><span style="font-size: x-small;">Good eatin',</span></div><div style="border: 0px; font: inherit; margin-bottom: 15px; padding: 0px; vertical-align: baseline;"><span style="font-size: x-small;">Deedles</span></div>DeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-36118482311779552032012-03-12T17:32:00.000-06:002012-03-12T17:32:42.117-06:00Caramelized Onion & Garlic Pasta with Savory Romano SticksI love pasta. I mean I LOVE pasta. And I always have. The famous story is that when I was in Kindergarten, my class put together a cookbook where we were asked what our favorite meals were and they were all put together in a cookbook for the class. Out of all the things my mom makes homemade (I've mentioned many on here), I picked spaghetti. Recipe as follows: 1 lb. hamburger, spaghetti, 1 bottle Prego. Cook hamburger. Mix and serve. My mom was MORTIFIED. But it's what I wanted so what was she going to do?<br />
<br />
Don't worry, her spaghetti has come a long way since those days. Spaghetti is still one of my favorite meals and, wait did I mention? I LOVE PASTA. I came across a recipe in a Taste of Home magazine that looked like a nice and light pasta dish with great flavors mixed in. The breadsticks are a nice addition as well. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaTUK60NGRarjin_wBj4oWjMIXXXA-bfD0aV19Clwvlagy4m5iwwcBDLuSAXQWQTMD47ztZ5TevGH0xqzwgWcTHBOsYZpd6j3tuHxXBnV4h0WzwB0yewhykPzCCpNNqhEDKo8lr1lFfw/s1600/CIMG0111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaTUK60NGRarjin_wBj4oWjMIXXXA-bfD0aV19Clwvlagy4m5iwwcBDLuSAXQWQTMD47ztZ5TevGH0xqzwgWcTHBOsYZpd6j3tuHxXBnV4h0WzwB0yewhykPzCCpNNqhEDKo8lr1lFfw/s320/CIMG0111.JPG" width="320" /></a></div><br />
<b><i><u>Caramelized Onion & Garlic Pasta</u></i></b><br />
<i>I halved the recipe below and had enough for 2 servings with leftovers.</i><br />
<i><br />
</i><br />
1/4 cup butter, cubed<br />
2 large sweet onions, thinly sliced<br />
1/4 tsp crushed red pepper flakes<br />
1/8 tsp salt<br />
8 garlic cloves, minced<br />
2 cups grape tomatoes, halved<br />
1/4 cup balsamic vinegar<br />
1/4 cup olive oil, divided<br />
1 pkg (16 oz) angel hair pasta<br />
9 bacon strips, cooked and crumbled<br />
2/3 cup shredded Parmesan cheese<br />
1/2 tsp coarsely ground papper<br />
Fresh basil leaves, optional<br />
<br />
In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until the onions are deep golden brown.<br />
<br />
Add the grape tomatoes, vinegar and 2 tbsp olive oil to skillet. Cook pasta according to directions. Drain pasta and toss with onion mixture.<br />
<br />
Drizzle with remaining olive oil. Sprinkle with bacon, Parmesan cheese and pepper, and heat through. Garnish with fresh basil if desired.<br />
<br />
<b><i><u>Savory Romano Sticks</u></i></b><br />
Unfold 2 sheets of thawed puff pastry. Brush with one beaten egg. Sprinkle with 1 1/2 cups grated Romano cheese and 1 tbsp dried basil. Cut each sheet into 10 1 inch strips. Place on greased baking sheets. Bake at 400 for 10-13 minutes or until golden brown.<br />
<br />
<i>I halved the breadstick recipe as well. My recommendations for the sticks are to season them with whatever you would normally season garlic bread with and they would be amazing. They were a little bland for my taste. Also, make sure that the bottoms are crisp before cooling or the breadsticks are flimsy. </i><br />
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The best thing about this recipe?? The magazine indicated that the cost is about $2/serving!! Delicious and cheap and something unique to serve your family.<br />
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Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-63198776056860433052012-02-19T17:02:00.000-07:002012-02-19T17:02:34.109-07:00Stacked Enchilada CasseroleLooking for something easy and cheap? This is a great option then. It has really good flavor but the ingredients aren't going to break the bank. You actually probably already have most of it in the fridge and pantry. <br />
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<b><i><u>Stacked Enchilada Casserole</u></i></b><br />
2/3 chopped green pepper<br />
1/3 chopped white or yellow onion<br />
2 tsp canola oil<br />
1 garlic clove, minced<br />
1 cup shredded cooked chicken<br />
1 cup canned black beans, rinsed and drained (optional)<br />
1/3 cup thinly sliced green onion<br />
1/2 cup enchilada sauce<br />
1/2 cup picante sauce<br />
4 corn or flour tortillas depending on preference<br />
1 cup shredded cheddar cheese<br />
-sour cream, lettuce, tortilla chips optional<br />
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In a large skillet, saute pepper and white onion in oil for 5 minutes or until veggies are tender crisp. Stir in chicken, beans and green onion as well as garlic; heat through. Transfer to a bowl and keep warm.<br />
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In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9 in. pie plate. Top with a third of the chicken mixture and 1/4 cup of cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. <br />
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Cover and bake at 350 for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream, lettuce and tortilla chips for crunch if desired.<br />
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This is something easy and different! It doesn't make a ton of food so if you have a big family or big eaters, you may not have left overs. You could expand the recipe as well and just cook it in a casserole dish. Whatever you decide, enjoy!<br />
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Adele was my soundtrack for this delicious feast!<br />
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Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-65976627859044792582012-01-25T22:03:00.000-07:002012-01-25T22:03:08.579-07:00Ma's Beanless Chili...Or Is It??I am a pretty adventurous eater. I'm not sure of the definition of a "foodie" but if it's being willing to at least <b>try</b> anything, that's me. There is one thing that I <b>cannot and will not</b> eat...beans. It's not a taste thing. It's a texture thing. I have had this issue since I was a wee girl and, if I were to guess, texture is the issue for most kids. I offer you a solution for chili if beans are the problem in your household.<br />
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My mama loves her Deedles so much!!! So much that she devised a special twist to get me to eat her chili without leaving half of it in the bowl. Because I always loved the taste of her chili, I would eat <i>around</i> the beans which was a huge waste. My mother came up with an ingenious plan to put the beans in a food processor, liquify them, then add them into the chili mixture. BRILLIANT!!!<br />
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<b><i><u>Ma's Beanless (but not) Chili</u></i></b><br />
1 lt V-8 (the Spicy is really good in this chili but it's up to your preference)<br />
1 packet chili seasoning<br />
1 can chili beans<br />
1 c salsa<br />
1 lb hamburger<br />
pinch sugar<br />
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Brown and drain hamburger. In a large Dutch Oven, mix V-8, chili seasoning, salsa and hamburger. Heat on low heat. In food processor, pulse chili beans on high until smooth and add to chili mixture. Add a pinch of sugar to cut the acid of the tomato juice. Heat on low for approximately three hours. Serve.<br />
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<i>Obviously you don't have to blend the beans if you prefer. Also, there are a lot of options for adding some spice to this chili. You can use Spicy V-8 as indicated above. They also make a "hot" chili seasoning and "hot" chili beans. As for the salsa, I use medium but you could add spice there as well. I made this once for a crowd that LOVES spicy food. I included <b>all</b> of the hot options. While I could barely swallow a spoonful, it was a hit at the party. :)</i><br />
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What a great way to still get the flavor and nutritional benefits of the beans without that nasty texture!!! Basically, my mom's a genius. <br />
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Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-21290280682299329702012-01-23T15:34:00.000-07:002012-01-23T15:34:52.623-07:00Homemade Crab RangoonIt's becoming a theme on here, I know. Homemade Chinese food is seriously the best thing to happen to my kitchen (and my stomach) in quite awhile. I have even stopped ordering in because I like my homemade better and it's so much cheaper in the long run....LEFTOVERS PEOPLE! So, what do we have so far? I've put Mongolian Beef, Fried Rice and Egg Rolls. So what's next, you ask? My number one favorite appetizer...Crab Rangoon!!!<br />
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I have to shout out again to my friend Mindy McGowan for this recipe (she also did the Baked Brie recipe from last month). Really easy to put these together, just kind of time consuming so it's good to plan ahead.<br />
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<b><i><u>Homemade Crab Rangoon (makes appx 30)</u></i></b><br />
1/4 c cup cream cheese, softened<br />
1/4 c light mayo<br />
1/4 c thinly sliced green onions<br />
1 6 oz can white lump crab meat<br />
1/2 pack wonton wrappers<br />
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Mix cream cheese, mayo, green onions and crab in a bowl. Place about a tbsp full of mixture on each wonton wrapper and press sides together. It works well if you brush some water on the outsides of each wrapper before sealing them because they stick that way. Try to press closed and get as little air in the wrapper as possible. Fry each wonton in 375 degree oil. I recommend two minutes, then clip and two minutes again or until golden brown on each side. Drain on paper towels.<br />
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Any kind of dipping sauce will do with these but my favorite is the Panda Express Orange Chicken sauce that is available in most grocery stores. It's got a really great sweet but spicy flavor.<br />
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Now that you are slowly building up your Chinese food recipe book, I'll have to find even more to add to the list.<br />
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I did have the TV on while I was cooking but the set-up of my new apartment makes it impossible to cook and watch TV at the same time. So instead of my TV choices, I'll start including my music choices. I listened to the lovable and sexual JT (Justin Timberlake) while putting these bad boys together.<br />
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Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com1tag:blogger.com,1999:blog-8825663839176068590.post-80653524383016606152012-01-02T19:18:00.000-07:002012-01-02T19:18:00.866-07:00A Ma Purdy Classic and a Family RequestThis recipe takes me back. Back to weekends at home with all of us under one roof. Back to sitting at the table watching mom in the kitchen. Back to the delicious aroma wafting through the house on Sunday afternoons. Back to good times with better people.<br />
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There are so many meals that my mom is famous for but this is the one that my oldest brother Jeremy always requests when he has a chance. It has and will always remain his favorite from his mama! It is one of my favorites, too, if I'm going to be honest. :)<br />
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We made this for our Christmas meal this year, to great success. If you want to have your house smell amazing all afternoon, make this. It's an easy, low and slow recipe that's great for a lazy Sunday.<br />
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<strong><em><u>Ma's Pot Roast with Potatoes and Carrots</u></em></strong><br />
1 3 lb pot roast <em>(if making for 4 people...1 or 1.5 lb for two people)</em><br />
1 bag baby carrots<br />
10-12 red potatoes<br />
1 package french onion soup seasoning<br />
1 can cream of mushroom soup<br />
1 small sweet onion, chopped<br />
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Preheat oven to 350 degrees. In a small enamel roaster, put the roast in the middle and arrange the potatoes, onions and carrots around it. Spoon cream of mushroom soup over veggies and meat. Sprinkle dry soup packet. Fill the cream of mushroom soup can about 3/4 to full with water and pour it over meat and vegetables. Cook low and slow for approximately 3 hours but don't let it dry out! If it starts looking dry, add more water. If all is done correctly, the roast should fall apart when you slice it. :)<br />
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It's official, I'm salivating just looking at this picture. I also have to add that the leftovers make amazing BBQ beef for sandwiches. YUMMMMMMMM!!!<br />
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I gotta shout out to my mom for instilling the love of cooking in me from a young age!!! I love her so much!<br />
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Enjoy the roast!<br />
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Good eatin',<br />
<br />
Deedles DishDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com2tag:blogger.com,1999:blog-8825663839176068590.post-62106434171471835262011-12-29T20:41:00.001-07:002011-12-29T21:24:22.661-07:00Christmas Eve Dinner Purdy StyleChristmas truly is my favorite holiday. It maybe used to be a favorite because of the presents but that's definitely not the case anymore. The times when all five of us (mom, dad, Jeremy, Josh and I) are all together at the same time are becoming few and far between. Life and miles have gotten in the way. Christmas has become one of the few times where we can all spend some good family time together. Every time we prepare for Christmas, my mom sends out the traditional "food" email. What snacks, drinks, meals, etc. does everyone want to request? It isn't a Purdy gathering without food.<br />
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Here we go with another non-traditional holiday dinner for the Purdy family. Growing up, I actually remember our Christmas Eve meal being pizza from Godfathers. This is what we did for <strong><em>years</em></strong>. One year, my oldest brother Jeremy complained that we weren't cooking together anymore so we started taking suggestions. This can be tough with my family because Josh is a really picky eater. <em>(He's not so bad anymore but back then it was difficult to get him to try anything new. On an interesting note, he just texted me that he ate frog legs. I think hell froze over.)</em> What does he suggest? BLOW-UPS! Our Christmases have never been the same.<br />
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I was really young when we started making blow-ups. I know that we first had them at a family friends' house in Knoxville, IA and they were such a huge hit that we started making them at home. Keep in mind that these take a lot of prep work and we actually only make them once a year...on Christmas Eve. <br />
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Blow-ups are eaten with any taco toppings that you like so feel free to include anything I don't put on here. I like mine kind of minimum but you could really include anything you want. I'm going to include the recipe for the cheese dip we make as a side as well as my dad's bean dip, famously known as "Randy's Poo." All you need to know about that nickname is that involves the Big 12 Basketball tournament in Kansas City, 4-6 college males and copious amounts of alcohol.<br />
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All right folks, here it is, creme de la creme...the famous Blow-Up!<br />
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<strong><em><u>Blow-Ups</u></em></strong><br />
2 loaves frozen bread dough<br />
1 lb ground beef<br />
1 packet taco seasoning<br />
1 package taco cheese<br />
sour cream<br />
shredded lettuce<br />
toothpicks <br />
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Make sure to put the frozen bread dough in the fridge to defrost about 12 hours before you're ready to start cooking. Keep the loaves in the plastic wrapping as well, otherwise the bread will dry out and get a crust on top and you won't be able to work with it. Also, do not let the bread rise all the way. It's better to work with when it is just defrosted and not risen. <br />
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Brown ground beef and add taco seasoning according to directions. Plug in deep fryer and heat to 400 degrees.<br />
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Butter your work space so the dough does not stick to the surface. Slice each loaf into 10 pieces. <br />
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Work each piece into a circle as shown below.<br />
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Next, spoon 1-2 tbsp of taco meat in the middle of each dough circle.<br />
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Press and seal in a pocket and close with two toothpicks.<br />
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Drop into hot oil. Do not put more than 4 or 5 blow-ups in the deep fryer at once. Watch closely and flip the blow-ups when the bottom side is a golden brown. When both sides are golden and crispy, remove and place on a paper towel lined plate to drain. <br />
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See why they're called blow-ups? :) <strong>Remove toothpicks</strong> and put your favorite taco toppings inside. Eat like a pita or taco. These are definitely a finger food.<br />
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Now on to the other two staples of Christmas Eve. You can't have a family gathering at the Purdy/Menefee house without having cheese dip and Randy's Poo. (Sorry, I have to call it that because "bean dip" doesn't do it justice.)<br />
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<strong><em><u>Cheese Dip</u></em></strong><br />
1 lb ground beef<br />
1 large Velveeta (do NOT use cheddar cheese...gross)<br />
2 cans Rotel tomatoes and green chiles<br />
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Brown hamburger and drain excess grease. Heat Velveeta and tomatoes and green chiles in a microwave safe bowl for about 5 minutes on 60% heat. Stir. Return to microwave and repeat. Stir in ground beef. Continue to heat and stir until the cheese is fully melted and very liquidy. <em>It is a pet peeve of mine and my mother's when people add other things to this recipe. Why mess with a good thing?</em><br />
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<strong><em><u>Randy's Poo</u></em></strong><br />
1 can traditional bean dip out of a can<br />
1 cup Pace, medium, original salsa with the yellow lid<br />
1/4 cup chopped white or yellow onion<br />
1/4 cup sour cream<br />
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Combine ingredients. <em>This has always been a huge hit at tailgates and also at my housewarming party this fall. People who don't normally eat bean dip raved!</em><br />
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Grab a bag of tortilla chips and dig in to the cheese dip and Poo! Be brave and put them both right in your blow-up...who's going to stop you?? <br />
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It almost pains me to post this because it's such a Purdy family classic but who am I to keep the deliciousness a secret? It is actually an honor to share this tradition and remember, it doesn't matter what you eat on Christmas Eve (it can even be Godfather's pizza, Jeremy). All that matters is that you are with the people you love celebrating the bond you all continue to share. Happy holidays!<br />
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Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-25842397719575279832011-12-29T14:38:00.000-07:002011-12-29T14:38:28.326-07:00Quick and Easy...Sweet Potato Fry SeasoningThis is just a quick note I'm throwing on here. I bought sweet potato fries from the store and was thinking about what I could do to jazz them up a little bit. This little seasoning recipe that I put together was definitely a success!<br />
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<strong><em><u>Sweet Potato Fry Seasoning</u></em></strong><br />
1 tsp brown sugar<br />
1 tsp garlic salt<br />
pinch onion salt <br />
pinch cayenne pepper<br />
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I fried the fries until very crispy and mixed the seasonings all together before putting it on the fries. If you're baking, I would drizzle them with olive oil and add half the seasoning before baking and half after. Enjoy!<br />
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Um, also take a second and look at my awesome bowl and dishes I got for Christmas! Awesome food pics to come with those for sure.<br />
<br />
I was neck deep in a marathon of Chopped All Stars on the Food Network when I made and ate dinner. Such a great show!<br />
<br />
Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-41486264229275353672011-12-28T18:07:00.000-07:002011-12-28T18:07:22.610-07:00Giant Molasses CookiesAnd the holiday cooking continues!!! Once again, I surprised myself with the baking skills. My team at work was definitely excited to see these cookies walk in the door the meeting before Christmas and they did not disappoint. Chewy, gooey, delicous-y...such a good holiday treat.<br />
<br />
<strong><em><u>Giant Molasses Cookies</u></em></strong><br />
1 1/2 cups butter, softened<br />
2 cups sugar<br />
2 eggs<br />
1/2 cup molasses<br />
4 1/2 cups all-purpose flour<br />
4 tsp ground ginger<br />
2 tsp baking soda<br />
1 1/2 tsp ground cinnamon<br />
1 tsp ground cloves<br />
1/4 tsp salt<br />
1/4 cup chopped pecans (optional)<br />
3/4 cup sugar (separate from above to roll cookies in prior to baking)<br />
<br />
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses.<br />
<br />
Combine the flour, ginger, baking soda, cinnamon, cloves and salt in a separate bowl. Gradually add to creamed mixture and mix well. Fold in pecans if using.<br />
<br />
Shape into 2 inch balls and roll in sugar. Place 2 1/2 inches apart on ungreased baking sheets. Bake at 400 for 16-18 minutes or until tops are cracked. Remove to wire racks to cool.<br />
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<em>For those of you in high altitude, I had to alter a few parts of this recipe to make sure it didn't fall apart here in the Mile High City. Apparently, after some research, I discovered that water boils at a different tempterature in high altitude which is why baking can be a bitch. They recommend increasing the cooking temperature and cooking for longer as well as adding a little more flour. Here's what I did: Add 1/2 cup of flour to make it an even 5 cups. Cook at 420 degrees and watch the bottoms carefully. Mine ended up baking for approximately 15 minutes. I also baked the cookies on partment paper to avoid burning the bottoms.</em><br />
<br />
Here they are in all their glory! These were so soft and yummy and a hit with my family over Christmas as well.<br />
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Enjoy!<br />
<br />
Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-24739940143991253412011-12-19T20:29:00.000-07:002011-12-19T20:29:10.173-07:00Crock Pot French Onion SoupThere may be nothing better than a good soup on a cold winter day....except being able to use your Crock Pot or slow cooker. It is one of the easiest things on earth. I was lucky enough to get my Grandma Ruth's crock pot after she passed away so I get to think about the wonderful memories I have of her every time I pull it out.<br />
<br />
I don't think I tried French Onion soup until I was about a senior in high school. My mom ordered French Onion soup at Friday's and let me try. I was hooked! The cheese...the bread...the broth...what's not to love??? I remember coming back from studying abroad in Sicily and requesting an immediate trip to Fridays. Among several other things (honestly, I ordered about 6 different things), French Onion soup was one of the cravings I had to satisfy!!!<br />
<br />
<strong><em><u>Crock Pot French Onion Soup</u></em></strong><br />
<strong>Soup:</strong><br />
3 large yellow onions, sliced<br />
3 tbsp butter, melted<br />
1 tbsp olive oil<br />
3 tbsp flour<br />
1 tbsp Worcestershire sauce<br />
1 tsp sugar<br />
1/4 tsp pepper<br />
4 14.5 ounce cans beef broth<br />
(1/4 cup red wine, brandy or ale can be added as well)<br />
<strong>Cheesy Broiled French Bread:</strong><br />
8 slices French bread 1 inch thick<br />
shredded mozzarella<br />
shredded or grated Parmesan<br />
<br />
Mix onions and butter in a 3.5 to 6 Qt slow cooker. Cover and cook on high 1 to 3 hours or until onions begin to brown slightly around the edges (it will depend on your crock pot). Whisk flour, Worcestershire, sugar and pepper as well as wine, ale or sherry if included. Stir flour mixuture and broth into onions. Cover and cook on low heat 7 to 9 hours or until onions are very tender. Top sliced bread with cheese and place under broiler. When cheese is melted, remove from oven and place in bowl with soup, either on top or bottom. <br />
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Mmmmmm, hot cheesy and delicious!!<br />
<br />
OMG I forgot that I have not been including my TV shows on my recent posts! What a travesty. Well, back to the important things. I was watching a marathon of Scouted while the soup simmered in my kitchen, interspersed with Criminal Minds and Law and Order: SVU...regulars in my household!!<br />
<br />
Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com1tag:blogger.com,1999:blog-8825663839176068590.post-30567287939175335402011-12-18T14:37:00.000-07:002011-12-18T14:37:37.582-07:00Ultimate Comfort Food...Chicken and DumplingsI have a confession to make...I've never actually had chicken and dumplings before. I know, right?!!! I came across this recipe in Taste of Home's October issue and tore it out with hopes of being brave sometime this winter and attempting the recipe!!<br />
<br />
Boy, was I glad I did just that. I had no idea how easy and delicious chicken and dumplings could be and it is a perfect winter comfort food. I suggest adding or adjusting the vegetables as you or your family prefer. Go ahead and spring for all of the spices and herbs because it really makes the dish unique and excellent. <br />
<br />
<strong><em><u>Chicken and Dumplings</u></em></strong><br />
6 cups reduced sodium chicken broth<br />
3 bay leaves<br />
5 fresh thyme sprigs<br />
4 garlic cloves, peeled<br />
1 tsp crushed red pepper flakes<br />
-------------------------------<br />
1 cup chopped carrots<br />
1 cup chopped celery<br />
3 tbsp olive oil<br />
2 tbsp butter<br />
3 garlic cloves, minced<br />
2 tbsp all purpose flour<br />
1 cup frozen peas (I omitted this from my recipe bc I don't like peas)<br />
1 rotisserie chicken, shredded<br />
1/4 cup heavy whipping cream<br />
<strong>Dumplings</strong><br />
2 cups all-purpose flour<br />
1 tbsp baking powder<br />
1 tsp salt<br />
1 tsp cayenne pepper<br />
1 cup buttermilk<br />
2 eggs, lightly beaten<br />
1/4 cup minced chives<br />
<br />
In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Strain and set aside. While broth simmers, heat chicken if needed according to directions. Tear apart. (I just went in and used my finger...it was much easier and more fun.)<br />
<br />
In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.<br />
<br />
Add peas, return to a boil. Cook 3-5 minutes or until peas are tender. Stir in chicken and cream; heat through.<br />
<br />
For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients until just moistened.<br />
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Drop by tablespoonfuls onto simmering chicken misture. Cover and simmer for about 15 minutes or until a toothpick inserted in a dumpling comes out clean. Garnish with chives before serving.<br />
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This is such a great meal for a cold winter evening that the whole family will enjoy. The spice in the broth and the dumplings gives it just the extra kick it needs. The leftovers are also amazing. Enjoy!<br />
<br />
Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-9428779861896094562011-12-17T20:29:00.000-07:002011-12-17T20:29:32.237-07:00Spicy BBQ Chicken PizzaCreativity is so important in the kitchen. A lot of times, I try to look through my pantry and fridge to see what is available to me and use what I can find to make something amazing. I had leftover gouda from the Butternut Squash Mac 'n Cheese that was posted a few weeks ago and I thought it would work great with a BBQ Chicken Pizza. <br />
<br />
BBQ Chicken Pizza is nothing new these days. I remember back in the day when I was scared to try pizza outside of the box but it is now something I love (i.e. the homemade taco pizza). I wanted to push it a little farther so I thought..."How can I make this spicy?" The answer: add Sriracha. It's my answer to most things. :) <br />
<br />
<strong><em><u>Spicy BBQ Chicken Pizza</u></em></strong><br />
2-3 boneless, skinless chicken breasts<br />
1/2 cup BBQ sauce of choice (I used Big Daddy's classic)<br />
Appx 2 tbsp Sriracha sauce (start small and work up to taste preference)<br />
2 pieces bacon<br />
1 cup shredded mozzarella<br />
1/2 cup to 1 cup shredded gouda depending on preference<br />
1/4 cup red onion, thinly sliced<br />
handful sliced green onion<br />
chopped cilantro to taste<br />
1 pizza crust<br />
<br />
Heat oven to 400 degrees and prepare crust according to directions. Mix Sriracha and BBQ sauce. Baste chicken breasts with BBQ sauce using enough leftover for pizza sauce. Bake chicken or grill until cooked thoroughly. Chop into small pieces. <br />
<br />
While chicken is cooking, cook bacon to desired crispiness. Tear gently into small pieces when cooled.<br />
<br />
When pizza crust is ready, top with prepared spicy sauce. Spread chicken. Sprinkle bacon and chopped red onion. Top with mozzarella and gouda cheeses. Sprinkle green onion and cilantro on top. Return to oven until cheese is melted thoroughly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsVvIUhbCNfl74yA8Xy_RebZ14kuvgLcj1Zocd1pOo7ftAKH-15ktQDqycmJ4nzsOf177_J5iQtvvXtvZiz2y39SYpZOH2jp63a9La8Fc1UB1F9lHk4TyHaxnT8OmTTEzMQ2nVUlVA4c/s1600/bbq+chicken+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsVvIUhbCNfl74yA8Xy_RebZ14kuvgLcj1Zocd1pOo7ftAKH-15ktQDqycmJ4nzsOf177_J5iQtvvXtvZiz2y39SYpZOH2jp63a9La8Fc1UB1F9lHk4TyHaxnT8OmTTEzMQ2nVUlVA4c/s1600/bbq+chicken+pizza.jpg" /></a></div><br />
Slice, serve and enjoy this easy spin on what has become an American classic in the pizza world!<br />
<br />
Good eatin',<br />
<br />
DeeldesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-83898158612537770872011-12-17T20:07:00.000-07:002011-12-17T20:07:25.711-07:00Bacon and Scallion Pesto FlatbreadWhat am I thankful for, you ask? Holiday parties!!! Even though this time of year is hectic and crazy with the holiday shopping, weather, dinners with friends and all of the above at the same time, I love that people take time out of their lives to sit down and spend time with the people they care about. <br />
<br />
A holiday dinner in Longmont was the perfect place to try out a new appetizer recipe I found on <a href="http://www.foodnetwork.com/">http://www.foodnetwork.com/</a>. I'm a big proponent of eating while you're cooking and this "appetizer" is perfect for just that. <br />
<br />
<strong><em><u>Bacon and Scallion Pesto Flatbread</u></em></strong><br />
4 thick strips of bacon, thinly sliced<br />
1 large white onion, thinly sliced<br />
Pinch of sugar<br />
Salt and pepper<br />
1 tsp capers<br />
1/2 cup fresh parsley<br />
Grated zest 1/2 lemon<br />
1/4 cup olive oil <br />
1/3 cup sour cream<br />
1 lb frozen pizza dough, thawed, or 1 large Boboli crust<br />
<br />
Preheat oven to 450. Cook the bacon in a large skillet over medium heat until browned and crispy. Transfer to paper towels to drain; keep warm. Add the onion slices to the drippings in the skillet; sprinkle with the sugar and season with salt and pepper. Cook until light brown and tender, about 5 to 7 minutes. Taste for seasoning.<br />
<br />
Combine the scallions, capers and parsley in a food processor. Add salt and pepper to taste and half of the lemon zest; pulse gently to chop and blend. Turn the processor on and add the olive oil in a steady stream. Transfer the pesto to a bowl; set aside. <br />
<br />
In a small bowl, whisk the sour cream and remaining lemon zest until smooth. Season with salt and pepper; set aside.<br />
<br />
Roll out pizza dough on a lightly floured surface into an 8x14 inch rectangle. Roll the dough around a rolling pin and unroll it onto a baking sheet lined with parchment paper. Place in the center of the oven and bake for 10 to 12 minutes or until golden brown. <em>I used a large Boboli crust. I brush the bottom with olive oil and heat directly on oven rack until crispy.</em><br />
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Spread the sour cream mixture on the crust. Dot with the onions and some of the bacon drippings from the pan; sprinkle with the bacon. Slice into pieces and drizzle with scallion pesto.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiDLV1oAdsYRBMvNGVoylqPUH8Rw_pXg3XbHpG8K6RbqWMJbaHKNjFV0RClq4Nqb9GuG7SVSXO9Jq7RrkfWAu5NWPhecGaHXun6LQ0Nush2Hn9Vm4wksAqqpXiJd4XrEtqcz8TsNYi2s/s1600/CIMG0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiDLV1oAdsYRBMvNGVoylqPUH8Rw_pXg3XbHpG8K6RbqWMJbaHKNjFV0RClq4Nqb9GuG7SVSXO9Jq7RrkfWAu5NWPhecGaHXun6LQ0Nush2Hn9Vm4wksAqqpXiJd4XrEtqcz8TsNYi2s/s320/CIMG0017.JPG" width="320" /></a></div><br />
Enjoy with friends and family!<br />
<br />
Good eatin',<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-39322624958042874262011-12-11T15:27:00.000-07:002011-12-11T15:27:27.564-07:00Baked BrieIt is that time of year again! Dinner parties, work parties, holiday parties...so much to do, so little time! For an easy, delicious treat that will impress your friends, try this Baked Brie. I got the recipe from a dear friend during Thanksgiving last year. It was one of the many things we stuffed our faces with, but it stuck out because it was so delicious. Your friends will think that you spent hours on this but it is actually easy and doesn't take too long. <br />
<br />
<strong><em><u>Baked Brie</u></em></strong><br />
2 tbsp grated parm (approximately)<br />
2 tbsp finely chopped fresh basil<br />
1 round Brie (about 14 oz)<br />
1/2 package of Pepperidge Farms Pastry sheets (freezer section)<br />
<br />
Defrost pastry sheet according to package instructions. Heat oven to 400. Mix basil and parmesan and set aside. Cut Brie in half horizontally and sprinkle the basil/parm mixture evenly over the open Brie. Place the other half on top and press down to put back together. Roll puff pastry on floured surface. Cut two circles out (larger than the actual Brie). Place the Brie on the puff pastry circle and then place the other cut circle on top. Pull the bottom circle up and over the Brie and mold the puff pastry together. Brush the edges with water to seal the pastry together. <em>Make sure it is thick on the side so that the cheese doesn't leak out when baking.</em> Bake for 25 minutes or until golden brown. Place on a wire rack for about 15-20 minutes before serving. Serve with crackers or bread or BOTH! :)<br />
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Enjoy this decadent dish with friends and family over the holiday season!<br />
<br />
Good eatin',<br />
<br />
Deedles<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>DeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com1tag:blogger.com,1999:blog-8825663839176068590.post-50826214802292848662011-11-26T21:27:00.000-07:002011-11-26T21:27:39.013-07:00Butternut Squash Macaroni and CheeseI was just talking to my mom the other day about how I don't remember many "traditional" Thanksgiving meals growing up. Yes, we would usually have turkey at my Grandma Purdy's house. Usually mashed potatoes and gravy. Probably a green bean casserole. But we didn't usually do yams and squash or even cranberry sauce. We didn't have stuffing either, at least from what I remember. Keep in mind that I was a picky eater for awhile there so it is very likely that those things actually WERE at the dinner, I just chose to ignore them. Either way, I didn't get to those traditional things until I was older. <br />
<br />
I've warmed to squash over the last few years but it's still not a favorite of mine. When I came across this recipe, I thought it was the perfect combination of something I LOVE and something I'm learning to love. And also a perfect side at a Thanksgiving dinner with friends.<br />
<br />
<strong><em><u>Butternut Squash Macaroni and Cheese</u></em></strong><br />
1 small butternut squash (about 1 lb) peeled, seeded and cut into one inch cubes<br />
1 lb elbow macaroni<br />
1 small onion, diced<br />
1 cup chicken stock<br />
1 1/2 cups skim milk<br />
3 tbsp butter<br />
2 tbsp flour<br />
1 tbsp fresh sage, minced<br />
2 cups grated gouda cheese (not smoked, they recommend aged Marieke)<br />
1 cup grated two year old aged parmesan cheese<br />
1 teaspoon Dijon mustard<br />
Pinch of freshly grated nutmeg<br />
Pinch of Cayenne pepper<br />
1/2 cup crumbled gingersnap cookies (about 8 cookies)<br />
1/2 cup chopped pecans<br />
1 tbsp olive oil<br />
salt<br />
pepper<br />
<br />
1. Preheat the oven to 450. Toss the squash with olive oil, salt and pepper to season on a foil-lined baking sheet for 20-25 minutes until lightly browned and easy to stick a fork into. Set aside and turn oven down to 350. <br />
<br />
2. While the squash is cooking, put cookies and pecans in a food processor and pulse until the mixture is as chunky or thin as you like. <br />
<br />
3. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente according to package instructions.<br />
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4. While the pasta cooks, heat a large pan over medium heat. Add the butter, chopped onion and sage. Saute about 4-5 minutes until onions are translucent. Add the flour and stir to combine. Let the mixture cook for 1-2 more minutes. Whisk in stock and milk and let come to a boil to thicken up.<br />
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5. Next, add the cheeses, mustard, nutmeg and cayenne. Stir to combine. Then, mix in the squash. Use a whisk to mash up the squash a little. It's up to you on if you want to leave some chunks in the sauce or not. Salt and pepper to taste.<br />
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6. Drain the cooked pasta and return it to the pot. Pour the sauce over the pasta and combine well. Pour the mac n cheese into a buttered casserole dish. Sprinkle the gingersnap cookie pecan crumble over the top and drizzle with a little olive oil.<br />
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7. Cover with foil and bake at 350 for 20 minutes. Remove foil and continue until lightly browned on top, about 30 minutes more.<br />
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This is time consuming but, as I said earlier, perfect for a different spin on a Thanksgiving favorite.<br />
<br />
Good eatin'<br />
<br />
DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-40285893480830340842011-11-26T20:35:00.000-07:002011-11-26T20:35:00.968-07:00Overnight Mashed PotatoesMashed potatoes are pretty much a requirement at every family and holiday gathering. I even make them outside of those special occasions because I love them so much! Since I didn't make it home with family this Thanksgiving, I spent the day with my three best friends. We each brought some dishes and Lila made a 12 lb, yes 12 lb, turkey for the four of us. There was a specific request for mashed potatoes by Angela and I had to oblige. <br />
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Making a dish for a holiday party can be tough because of timing. I was making a couple of other things as well and getting everything ready and hot at the same time can be really hard. These overnight mashed potatoes are perfect because you make them the night before and just heat them up the next day. Simple as that!<br />
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<strong><em><u>Overnight Mashed Potatoes</u></em></strong><br />
2 1/2 lb red or gold potatoes<br />
6 tbsp butter, divided<br />
4 oz chive cream cheese, divided<br />
2 cup light cream<br />
salt<br />
pepper<br />
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Peel and cut the potatoes into chunks. Place in a large pan and cover with cold water and salt. Bring to a boil and cook until it is easy to slide a fork into the biggest piece, approximately 30 minutes. Drain the potatoes and place them in a large mixing bowl. Add 2 tbsp butter and the cream cheese, salt and pepper to taste. Beat until the potatoes are creamy and whipped, adding 2 more tbsp butter halfway through. Once the mixture is beat completely, pour it into a greased baking dish and refrigerate. When you're ready the following day, dot with butter and a dash of paprika. Heat in the oven at 325 for 30 to 45 minutes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJzKPIFz8rLkRTCyzibYDw9Tg0r4uo4vO4PIKUG_NRPlw0HNi1gjEB-UZ2k3l2ZjXE2QQTG_tgWfWw_9FmbChDlmvlzZkWg_COURQpi2ZKRZ3unFm4kB_2djJZMmJD2Te0yDfCjYAdZw/s1600/overnight+potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJzKPIFz8rLkRTCyzibYDw9Tg0r4uo4vO4PIKUG_NRPlw0HNi1gjEB-UZ2k3l2ZjXE2QQTG_tgWfWw_9FmbChDlmvlzZkWg_COURQpi2ZKRZ3unFm4kB_2djJZMmJD2Te0yDfCjYAdZw/s320/overnight+potatoes.jpg" width="240" /></a></div><br />
This is not going to win you any awards for a healthy mashed potato dish but it is sooooo good and your guests and family will love it.<br />
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Good eatin',<br />
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DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-43776539706504705892011-11-26T18:17:00.000-07:002011-11-26T18:17:55.444-07:00It's a Thanksgiving Miracle!!! (I made a pie)Hello, hello everyone out there in food blog land! I have been taking a breather from the blogging due to my insanely busy schedule this fall. I went back to Iowa for some sad events that I would rather not discuss, was back AGAIN for one of my best friend's wedding (love you Kerri), visited my brother in San Francisco for a great sibling weekend and then just returned from Jamaica for the wedding of yet another bestie...whew!!! Yes, it has been a crazy few months but I am so excited for the holiday season.<br />
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I enjoy so much about the holidays. I even love when the weather changes and starts getting chilly. I get to cuddle with my cute little kitty that way! What I especially love about the holidays is the food. No shocker there, I think that is most people's favorite parts. I love the classics that I get to make with my family every holiday season but I also really like trying new recipes as well.<br />
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Unfortunately, this was the first Thanksgiving I did not get to spend with family. I didn't realize how tough it would be but, I guess after 28 years, the routine is set in. Since I couldn't be home, I decided to dive head first into some new recipes that I wanted to try.<br />
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I've said a million times in this blog that I am no baker. I make a few things here and there and pretty much stick to those, rarely stepping outside of my comfort zone. Interestingly, some of my co-workers encouraged me to make this recipe. Sometimes our meetings get pretty intense, so I try to bring treats to lighten the mood and put smiles on people's faces. This pie was a delicious Thanksgiving treat for our meeting last Wednesday. <br />
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It was not easy, just ask my mom since I called her probably 8 times throughout the night. That's what I don't like about baking....it's hard to know how things are going to be until you're already through the long and arduous process. While I had little faith in my baking abilities, apparently they are in there somewhere because this pie was delicious. Enjoy at your next holiday gathering!<br />
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<strong><em><u>Spiced Pumpkin Custard Pie</u></em></strong><br />
3/4 cup chopped pecans, toasted<br />
1 cup plus 2 tbsp all purpose flour<br />
1/2 tsp ground ginger<br />
1/2 tsp salt<br />
7 tbsp shortening (I used Crisco)<br />
2 tbsp plus 1 tsp ice water<br />
Filling:<br />
2 eggs<br />
3/4 cup sugar<br />
1 tsp ground cinnamon<br />
3/4 tsp ground allspice<br />
1/2 tsp ground ginger<br />
1/2 tsp salt<br />
1 15 oz can solid pack pumpkin<br />
1 12 oz evaporated milk<br />
whipped cream, optional (but not optional in my opinion, haha)<br />
additional ground cinnamon, optional<br />
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1. Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9 in. pie plate. <br />
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2. For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. <br />
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3. Bake at 400 for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers.<br />
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<em>The reason I was so nervous about this is that the filling was very "liquidy" as I was mixing it with my mixer. I had to cook it longer than the time specified above but it could be for a few reasons. A: my oven is awful right now and I don't think it gets very hot...B: I live at a higher elevation, which may have played a part as well. </em><br />
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Anyway, the pie was a huge hit. The crust was really tastey and easy to make as well. My co-workers were very pleased with this delicious fall treat!<br />
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Good eatin',<br />
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DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-19825662869828638262011-10-23T12:46:00.000-06:002011-10-23T12:46:50.425-06:00Housewarming Party Shenanigans...and Chicken Tacos to top it all offHello, hello! First off, I apologize for not taking pictures of this. I'll add something from online because I can't handle not throwing a pic in here and there. So, as many of you know, the life changes just keep coming for me. Now single and in my own apartment, I had to commemorate my new adventure with all of my best friends. The food was more of a side dish to the alcohol but it was still delicious.<br />
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The crock pot chicken tacos were seriously so easy and absolutely delicious. I recommend this for any sort of party or bigger gathering but you can also freeze the meat and use it for taco salads, burritos, enchiladas, nachos, etc. You could also use pork for another yummy treat.<br />
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<strong><em>Slow Cooker Chicken Tacos</em></strong><br />
<u>Ingredients</u><br />
2 lbs boneless, skinless chicken thighs (I used almost 3 lbs but it was for a party so use your best judgment)<br />
1 can diced green chiles<br />
1 12 oz can of salsa (your choice on spice level, etc. I used a roasted tomatillo.)<br />
1 tsp ground cumin<br />
1 small sweet onion, chopped<br />
2 cloves garlic, minced<br />
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Place chicken in slow cooker. Top with chiles, salsa, cumin, garlic and onion. Cook for 8 hours. Remove chicken from bowl. Shred and return to juices. <br />
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Aaaannnnnnnnddddd, that's it!!! Can you say easy? And it was so good. Top with your favorite taco toppings in hard or soft taco shells and you have a crowd favorite on your hands.<br />
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Good eatin',<br />
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DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com0tag:blogger.com,1999:blog-8825663839176068590.post-70250573694498287142011-10-09T17:58:00.000-06:002011-10-09T17:58:54.319-06:00Yummy Iowa Corn ChowderOn a chilly October day, this was the perfect recipe. I first had this chowder when I was back in Iowa for my grandfather's funeral. My aunt's mother-in-law and a close friend to my grandparents brought over a big pot of corn chowder to feed our large, mourning family. I couldn't get enough then and I can't help but make it around this time of year. So yummy and really quite easy.<br />
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<strong><u>Ingredients</u></strong><br />
4 slices bacon finely chopped <br />
1 medium onion (sweet or yellow), chopped<br />
4 medium potatoes, cubed<br />
1 c. water<br />
4 c. corn (fresh or frozen)<br />
2 c. half and half<br />
1 tsp sugar<br />
1/4 c margarine<br />
2 1/2 tsp salt (to taste)<br />
1/4 tsp pepper (to taste)<br />
1 c. milk<br />
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Saute bacon in dutch oven or large saucepan. Add onion, potatoes, and water, cover and bring to boil. Simmer 10 minutes or until potatoes are tender but not mushy. Remove cover and set aside. In medium saucepan, combine rest of ingredients and simmer covered 10 minutes. Combine and heat over low heat.<br />
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<em>Tips: I actually cook the bacon first, let it cool and then break it up by hand. I find it easier than cutting raw bacon. I also used 5 slices instead of 4. :) When you combine the bacon and onion in the dutch oven, I added a little bit of butter to keep it from sticking to the pan before adding the potatoes and water. I let this chowder simmer on the lowest temperature for 3 hours before serving, stirring occassionally.</em><br />
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If you have fresh Iowa corn or even frozen Iowa corn, USE IT!! If you don't, that's okay because it's still absolutely delicious. And leftovers will not disappoint.<br />
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Good eatin',<br />
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DeedlesDeedlesDishhttp://www.blogger.com/profile/13116750665968930355noreply@blogger.com1