tag:blogger.com,1999:blog-6246422663426457232024-03-13T14:28:37.612-07:00Food for Loveeat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-624642266342645723.post-54604635390370335382016-09-24T10:30:00.000-07:002016-09-24T10:30:07.218-07:00<b><span style="font-size: large;">Oyster bar- Pan Roast </span></b><br />
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<span class="stat-section" style="margin-right: 10px;"><span class="stat-title" style="font-weight: bold; margin-right: 5px;">Prep Time:</span><span class="stat-data">10 Min </span></span><span class="stat-section" style="margin-right: 10px;"><span class="stat-title" style="font-weight: bold; margin-right: 5px;">Cook Time:</span><span class="stat-data">40 Min </span></span><span class="stat-section" style="margin-right: 10px;"><span class="stat-title" style="font-weight: bold; margin-right: 5px;">Total Time:</span><span class="stat-data">50 Min</span></span></div>
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Serves </div>
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If you've been to Palace Station in Las Vegas, I'm sure you had their infamous Pan Roast. It's a Cajun style, rich, creamy, tomato based bisque. Depends what you like - you get a choice of seafood, chicken and sausage in the dish, and your prefer level of spiciness. I love seafood so that was an obvious choice for me :)</div>
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This is one of my favorite dishes so of course I had to re-make this at home. And this recipes is pretty close to home. It really hit the ball park, bon appetit!</div>
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<span style="font-family: "lato" , "sans" serif; font-size: large;"><span style="text-transform: capitalize;"><i>Recipe:</i></span></span></div>
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<div class="recipe-content" style="font-family: lato, "sans serif"; padding: 0px 15px 15px; position: relative;">
<div class="recipe-section ingredient brown-text-nh" style="margin-bottom: 2em;">
<div class="section-title" style="font-size: 1.1em; font-weight: bold; text-transform: capitalize;">
Tomato Cream Sauce</div>
<ul style="list-style-type: none; margin: 1em 0px; padding-left: 0px;">
<li style="margin-bottom: 1em;"><div class="text">
28 oz can of San Marzano tomatoes</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
1 Tbsp worcestershire sauce</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
2 tsp Louisiana style hot sauce (Frank's Red Hot, Louisiana, etc)</div>
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<li style="margin-bottom: 1em;"><div class="text">
1 Tbsp honey</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
2 tsp madras curry powder (optional)</div>
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<li style="margin-bottom: 1em;"><div class="text">
½ cup half & half or heavy cream</div>
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<li style="margin-bottom: 1em;"><div class="text">
1 Tbsp corn starch</div>
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<div class="recipe-section ingredient brown-text-nh" style="margin-bottom: 2em;">
<div class="section-title" style="font-size: 1.1em; font-weight: bold; text-transform: capitalize;">
Rice</div>
<ul style="list-style-type: none; margin: 1em 0px; padding-left: 0px;">
<li style="margin-bottom: 1em;"><div class="text">
2 cups jasmine rice</div>
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<li style="margin-bottom: 1em;"><div class="text">
2 cups water</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
<span style="font-size: 1.1em; font-weight: bold; text-transform: capitalize;"><br /></span></div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
<span style="font-size: 1.1em; font-weight: bold; text-transform: capitalize;">Seafood Stew</span></div>
</li>
</ul>
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<ul style="list-style-type: none; margin: 1em 0px; padding-left: 0px;">
<li style="margin-bottom: 1em;"><div class="text">
1 Tbsp canola or vegetable oil</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
2 cups shallots, chopped or 1 sweet yellow onion, diced</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
1½ cups celery, chopped</div>
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<li style="margin-bottom: 1em;"><div class="text">
1 green bell pepper, chopped</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
1 Tbsp garlic, minced</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
2 Tbsp butter</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
1 package of seafood blend or any seafood of your choice (crab, shrimp, calamari, mussels, clams, etc)</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
2 tsp Old Bay seasoning</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
2.5 tsp cajun/creole seasoning (Tony's or Slap Ya Mama)</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
1 tsp pepper, freshly ground</div>
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<li style="margin-bottom: 1em;"><div class="text">
¾ cup white wine (Riesling)</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
½ cup Brandy or Pernod</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
1 cup fish or vegetable broth or water</div>
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<li style="margin-bottom: 1em;"><div class="text">
2 bay leaves</div>
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<li style="margin-bottom: 1em;"><div class="text">
1 Tbsp tomato paste</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
2 cups okra, sliced into 1/2 inch chunks (optional)</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
½ cup parsley, chopped</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
Kosher or sea salt to taste</div>
</li>
</ul>
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<div class="recipe-section method brown-text-nh" style="margin-bottom: 2em;">
<div class="section-title" style="font-size: 1.1em; font-weight: bold; text-transform: capitalize;">
Instructions</div>
<ul style="list-style-type: none; margin: 1em 0px; padding-left: 0px;">
<li style="margin-bottom: 1em;"><div class="number" style="color: #a0a0a0; float: left; font-size: 1.1em; width: 2em;">
1</div>
<div class="text" style="margin-left: 2em;">
1. Rinse rice with water about 3-4 times, prepare in rice cooker with a 1:1 ratio of rice to water. Add saffron if desired.</div>
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2</div>
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2. In a blender or food processor, empty the San Marzano tomatoes, Worcestershire sauce, hot sauce, half & half, honey, curry powder, & starch. Blend until smooth. The color should look like a light pink sauce; set aside.</div>
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3</div>
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3. In a large saucepan on medium low heat, add oil. Flick a drop of water into the pot to see if it'll sizzle. Sweat shallots for about 2-3 minutes until translucent. Add celery & bell pepper, occasionally stirring until softened. Stir in garlic & cook for about 8-10 minutes.</div>
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4</div>
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4. Turn the heat up to medium high, melting the butter & cooking seafood blend along with all the spices. Stir together to evenly coat the spices all over the seafood. Cook for about 2 minutes.</div>
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<li style="margin-bottom: 1em;"><div class="number" style="color: #a0a0a0; float: left; font-size: 1.1em; width: 2em;">
5</div>
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5. Add the brandy, white wine, fish broth, & bay leaves to the seafood. Bring to a boil & stir in the tomato paste.</div>
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<li style="margin-bottom: 1em;"><div class="number" style="color: #a0a0a0; float: left; font-size: 1.1em; width: 2em;">
6</div>
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6. Finish up the Pan Roast by slowly stirring in the tomato cream mixture. Bring the stew to a boil & add the okra.</div>
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<li style="margin-bottom: 1em;"><div class="number" style="color: #a0a0a0; float: left; font-size: 1.1em; width: 2em;">
7</div>
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7. Garnish the Pan Roast with a nice heap of rice & fresh parsley flakes.</div>
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</ul>
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eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-36221876161725160352016-06-13T19:16:00.006-07:002016-06-13T19:22:09.267-07:00Sweet Sriracha Chicken Wings with Pickled Vegetables<span style="font-family: Verdana, sans-serif;">If you want an easy chicken wing recipe that requires no down time for marination, then these babies are what you are looking for. It's easy and delicious. You must have these with the pickled vegetables to cut the sweetness from the chicken wings. Enjoy!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-size: large;">Sweet Sriracha Chicken Wings (makes 4 servings)</span></b></span><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif;">3 lbs chicken wings (tips cut off)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 TBSP grape seed oil</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/3 cup low-sodium soy sauce</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 TBSP Sriracha sauce + 1 tsp garlic chili sauce</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3/4 cup agave sauce</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp garlic powder</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3 TBSP lemon juice + lemon zest</span></li>
</ol>
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<span style="font-family: "trebuchet ms" , sans-serif;">Directions</span></div>
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Preheat over to 400</span><span style="background-color: white; color: #333333; font-family: "trebuchet ms", sans-serif; font-size: 16px; line-height: 24px; text-indent: -24px;">°</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Oil the chicken wings and bake for 15 minutes in a baking pan</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Combine the next 4 ingredients in a bowl, and pour sauce over the baked chicken wings</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Lower the heat to 375<span style="background-color: white; color: #333333; font-size: 16px; line-height: 24px; text-indent: -24px;">°</span> and bake uncover for an hour, flipping the wings over at the half way mark. The sauce should be thick and caramelize</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Remove from oven and let cool for 10 minutes. Add the lemon juice and lemon zest over the chicken wings. Serve with pickled vegetables and rice.</span></li>
</ul>
<h3>
<a href="https://2.bp.blogspot.com/-h6StdfY2dOU/V19oijj7QRI/AAAAAAAAAnU/24AdIkP_6OQPSJ8rFN4pe6fcoE6Do9EKgCLcB/s1600/IMG_0633.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-h6StdfY2dOU/V19oijj7QRI/AAAAAAAAAnU/24AdIkP_6OQPSJ8rFN4pe6fcoE6Do9EKgCLcB/s640/IMG_0633.JPG" width="480" /></a><b style="background-color: white; color: #333333; line-height: 16.8px;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Pickled Vegetables (makes 4 serving)</span></b></h3>
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<div style="background-color: white; color: #333333; font-size: 12px; line-height: 16.8px;">
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<div style="background-color: white; color: #333333; font-size: 12px; line-height: 16.8px;">
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<ol>
<li><span style="line-height: 16.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">3 cucumbers, cubed</span></span></li>
<li><span style="line-height: 16.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">4 shallots, cubed</span></span></li>
<li><span style="line-height: 16.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">5 carrots, cubed</span></span></li>
<li><span style="line-height: 16.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">2 thai or birds eye chili</span></span></li>
<li><span style="line-height: 16.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">2 garlic cloves</span></span></li>
<li><span style="line-height: 16.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">2 tsps kosher or sea salt</span></span></li>
<li><span style="line-height: 16.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 cup white vinegar</span></span></li>
<li><span style="line-height: 16.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">3/4 cup sugar</span></span></li>
<li><span style="line-height: 16.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 cup water</span></span></li>
</ol>
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<div style="background-color: white; color: #333333; line-height: 16.8px;">
<span style="font-family: "trebuchet ms" , sans-serif;">Directions</span></div>
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<div class="MsoNormal">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white; color: #333333;">Wash the
vegetables and placed the</span> chopped vegetables in a mixing bowl and
sprinkle with salt to make it crispier. Set aside and let it sit for 5 minutes.</span></div>
<div class="MsoNormal">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white; color: #333333;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white; color: #333333;">Heat the vinegar, salt, sugar, and
water together until the sugar dissolves. </span></span></div>
<div class="MsoNormal">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white; color: #333333;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white; color: #333333;">Place the vegetables in a jar large
enough to fit them all and pour the pickling liquid into the jar so that all of
the vegetables are submerged. Store them sealed in the jar in the refrigerator
for 5 days for best flavor. You can eat these after a couple hours of pickling.</span></span></div>
</div>
eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-59856221717178229122016-06-05T15:59:00.005-07:002016-06-13T19:28:54.917-07:00<span style="font-family: Verdana, sans-serif;">We went to our friend’s Super bowl party, and they made these delicious chicken wings. When I took a bite of it, I presently surprised by the crunch of the coriander seeds and really enjoyed it. It took the chicken wings to another depth of flavor. Enjoy!</span><h1 class="recipe__title" itemprop="name" style="background-color: white; color: #333333; line-height: 1.3; margin: 0px 0px 0.67em; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 1.61111rem; font-weight: normal; line-height: 1.3;">Spicy Sriracha Coriander Chicken Wings</span></h1>
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<span style="color: #333333; font-size: 13.5pt; text-transform: uppercase;"><span style="font-family: "trebuchet ms" , sans-serif;">INGREDIENTS<o:p></o:p></span></span></div>
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<span style="color: #333333; font-size: 13.5pt; text-transform: uppercase;"><span style="font-family: "trebuchet ms" , sans-serif;">Serves 10</span></span></div>
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<!--[if !supportLists]--><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333; font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">10
pounds chicken wings, split<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333; font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">1/4
cup coriander seeds, crushed<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">1
teaspoon cumin seeds, crushed<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">1
teaspoon cinnamon<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">2
tablespoons kosher salt<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">1/4
cup extra-virgin olive oil<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333; font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">3/4
cup Sriracha chile sauce<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">1
1/2 sticks (12 tablespoons) unsalted butter, melted<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">1/2
cup chopped cilantro<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333; font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">Finely
grated zest and juice of 3 limes<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333; font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">3
quarts vegetable oil, for frying<o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: #333333; font-size: 18pt; text-transform: uppercase;"><span style="font-family: "trebuchet ms" , sans-serif;">HOW TO MAKE THIS RECIPE<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: 13.35pt; margin-left: 0in; mso-list: l1 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333; font-size: 12pt;">1.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">In a very large bowl, toss the wings with the
coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and
refrigerate for at least 4 hours or overnight.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: 13.35pt; margin-left: 0in; mso-list: l1 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333; font-size: 12pt;">2.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">Preheat the oven to 375°. Spread the wings on
3 large rimmed baking sheets and roast for about 30 minutes, until firm but not
cooked through. (At this point, if you don't want to fry the wings, you can
roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add
the Sriracha, butter, cilantro, lime zest and juice.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: 13.35pt; margin-left: 0in; mso-list: l1 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333; font-size: 12pt;">3.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #333333; font-size: 12pt;">In a deep fryer or a very large saucepan, heat
the vegetable oil to 375°.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: 13.35pt; margin-left: 0in; mso-list: l1 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333; font-size: 12pt;">4.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--></span><span style="color: #333333; font-size: 12pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Fry the wings in 4 or 5 batches until golden
and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As
each batch is finished, add the wings to the sauce and toss well. Transfer the
wings to a platter, leaving the sauce in the bowl for the remaining batches.
Serve hot.</span><span style="font-family: "helvetica" , sans-serif;"><o:p></o:p></span></span></div>
eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-38958866897490147652016-06-05T15:51:00.005-07:002016-06-05T16:08:36.343-07:00<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Have you been to a steak house called Houston's? They have the best prime rib and Hawaiian rib eye. My fiance and I had our first date at Houston's, and we made it our ritual to visit Houston's every year on our anniversary. However, we made these Hawaiian rib eye, and OMG tasted exactly like Houston's rib eye. Now I will not be ordering the rib eye at Houston's no more! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Copycat of Houston's Hawaiian Rib eye </span></div>
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<br /></div>
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<a href="https://2.bp.blogspot.com/-UkPdILiqhi8/V1Ssj8r4fqI/AAAAAAAAAlM/30rP_-w68TEagIPvkvr_38CHYQ4JZ-pwQCLcB/s1600/IMG_5497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-UkPdILiqhi8/V1Ssj8r4fqI/AAAAAAAAAlM/30rP_-w68TEagIPvkvr_38CHYQ4JZ-pwQCLcB/s400/IMG_5497.JPG" width="400" /></a></div>
<br />
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<span style="color: #353a3b; font-size: 14.5pt; text-transform: uppercase;"><span style="font-family: "trebuchet ms" , sans-serif;">INGREDIENTS<o:p></o:p></span></span></div>
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<span style="color: #353a3b; font-size: 12pt;"><span style="font-family: "trebuchet ms" , sans-serif;">SERVINGS 2<o:p></o:p></span></span></div>
<div style="border-bottom: dashed #E5E2DB 1.0pt; border: none; margin-left: .25in; margin-right: 0in; mso-border-bottom-alt: dashed #E5E2DB .5pt; mso-element: para-border-div; padding: 0in 0in 9.0pt 0in;">
<ul type="disc">
<li class="MsoNormal" style="border: none; color: #353a3b; line-height: 14.65pt; margin-left: .25in; mso-border-bottom-alt: dashed #E5E2DB .5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0in 0in 9.0pt 0in; padding: 0in; tab-stops: list .5in;"><span style="font-size: 12pt;"><span style="font-family: "trebuchet ms" , sans-serif;">2 thick cut rib eye steaks<o:p></o:p></span></span></li>
<li class="MsoNormal" style="border: none; line-height: 14.65pt; margin-left: .25in; mso-border-bottom-alt: dashed #E5E2DB .5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0in 0in 9.0pt 0in; padding: 0in; tab-stops: list .5in;"><span style="font-size: 12pt;"><span style="font-family: "trebuchet ms" , sans-serif;">1cup <span style="color: windowtext; text-decoration: none; text-underline: none;">low sodium soy sauce</span> <o:p></o:p></span></span></li>
<li class="MsoNormal" style="border: none; line-height: 14.65pt; margin-left: .25in; mso-border-bottom-alt: dashed #E5E2DB .5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0in 0in 9.0pt 0in; padding: 0in; tab-stops: list .5in;"><span style="font-size: 12pt;"><span style="font-family: "trebuchet ms" , sans-serif;">2 <span style="color: windowtext; text-decoration: none; text-underline: none;">garlic
cloves</span>, minced<o:p></o:p></span></span></li>
<li class="MsoNormal" style="border: none; line-height: 14.65pt; margin-left: .25in; mso-border-bottom-alt: dashed #E5E2DB .5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0in 0in 9.0pt 0in; padding: 0in; tab-stops: list .5in;"><span style="font-family: "trebuchet ms" , sans-serif;"><sup><span style="font-size: 8pt; letter-spacing: 0.65pt;">1</span></sup><span style="font-size: 12pt;">⁄</span><sub><span style="font-size: 8pt;">2 </span></sub><span style="font-size: 12pt;">cup <span style="color: windowtext; text-decoration: none; text-underline: none;">brown sugar</span><o:p></o:p></span></span></li>
<li class="MsoNormal" style="border: none; line-height: 14.65pt; margin-left: .25in; mso-border-bottom-alt: dashed #E5E2DB .5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0in 0in 9.0pt 0in; padding: 0in; tab-stops: list .5in;"><span style="font-size: 12pt;"><span style="font-family: "trebuchet ms" , sans-serif;">6 ounces pineapple juice<o:p></o:p></span></span></li>
<li class="MsoNormal" style="border: none; line-height: 14.65pt; margin-left: .25in; mso-border-bottom-alt: dashed #E5E2DB .5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0in 0in 9.0pt 0in; padding: 0in; tab-stops: list .5in;"><span style="font-family: "trebuchet ms" , sans-serif;"><sup><span style="font-size: 8pt; letter-spacing: 0.65pt;">1</span></sup><span style="font-size: 12pt;">⁄</span><sub><span style="font-size: 8pt;">3 </span></sub><span style="font-size: 12pt;">cup <span style="color: windowtext; text-decoration: none; text-underline: none;">apple cider vinegar</span><o:p></o:p></span></span></li>
<li class="MsoNormal" style="border: none; line-height: 14.65pt; margin-left: .25in; mso-border-bottom-alt: dashed #E5E2DB .5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0in 0in 9.0pt 0in; padding: 0in; tab-stops: list .5in;"><span style="font-size: 12pt;"><span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoons <span style="color: windowtext; text-decoration: none; text-underline: none;">fresh ginger</span>, minced<o:p></o:p></span></span></li>
</ul>
</div>
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<ul type="disc">
<li class="MsoNormal" style="color: #353a3b; line-height: 14.65pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 12pt;"><span style="font-family: "trebuchet ms" , sans-serif;">mesquite charcoal (optional)</span><span style="font-family: "nirmala ui semilight" , sans-serif;"><o:p></o:p></span></span></li>
</ul>
<div>
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<br /></div>
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<span style="color: #353a3b; font-size: 14.5pt; text-transform: uppercase;"><span style="font-family: "trebuchet ms" , sans-serif;">DIRECTIONS<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #353a3b; font-size: 12pt;">1.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #353a3b; font-size: 12pt;">Add soy sauce, garlic,
brown sugar, pineapple juice and apple cider vinegar to a small pot. Bring to a
boil then simmer over low heat for 2 minutes. Remove from heat and pour the
marinade into a large shallow dish (to marinate steaks later). Set aside until
it’s cooled, or to speed up the process, cover and place it in the fridge until
it’s cool.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.65pt; margin-bottom: 13.35pt; margin-left: 53.3pt; mso-list: l0 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #353a3b; font-size: 12pt;">2.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #353a3b; font-size: 12pt;">Add steak into the
dish with marinade. Cover and place in fridge for 1 hour. Flip sides and cover
for another 1 hour in the fridge.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.65pt; margin-bottom: 13.35pt; margin-left: 53.3pt; mso-list: l0 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #353a3b; font-size: 12pt;">3.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #353a3b; font-size: 12pt;">20 minutes before
starting the grill, take dish with steaks out (still covered) to cool to room
temperature. Heat grill.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.65pt; margin-left: 53.3pt; mso-list: l0 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #353a3b; font-size: 12pt;">4.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--></span><span style="color: #353a3b; font-size: 12pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Heat grill to high and
grill steaks for 5 minutes. Flip and continue to grill for 4 minutes (for
medium-rare to medium). Use an internal thermometer (135F for medium-rare and
140F for medium). Transfer steaks to a platter and tent with foil to let rest
for 5 minutes.</span><span style="font-family: "nirmala ui semilight" , sans-serif;"><o:p></o:p></span></span></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-dOMjwnjUivc/V1SsmiXWJZI/AAAAAAAAAlU/-Zkp-FBqFvQlc2isUEqPXsnLSBlyDMpPgCLcB/s1600/IMG_5499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-dOMjwnjUivc/V1SsmiXWJZI/AAAAAAAAAlU/-Zkp-FBqFvQlc2isUEqPXsnLSBlyDMpPgCLcB/s640/IMG_5499.JPG" width="545" /></a></div>
eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-91170584909482256542016-05-08T18:16:00.002-07:002016-06-05T15:40:48.219-07:00<span style="color: #666666; font-family: "verdana" , sans-serif; font-size: x-large;">Salsa Roja for Pork Tamales</span><br />
<span style="color: #666666; font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-ah2Ce4s174g/V1Sp5eZNQmI/AAAAAAAAAkw/VAhyX8aNBdkBjlCKmgYUzx4t1cljzq5BgCLcB/s1600/IMG_5472%2B%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-ah2Ce4s174g/V1Sp5eZNQmI/AAAAAAAAAkw/VAhyX8aNBdkBjlCKmgYUzx4t1cljzq5BgCLcB/s400/IMG_5472%2B%25281%2529.JPG" width="300" /></a></div>
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<span style="color: #666666; font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span>
<br />
<h3 style="background-color: white; border: 0px; clear: both; color: #999999; font-family: Muli, arial, sans-serif; font-size: 1rem; font-weight: normal; letter-spacing: 0.1em; line-height: 7px; margin: 1.71429rem 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">
PORK SHOULDER:</h3>
<ul class="ingredientsList" style="background-color: white; border: 0px; color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px; list-style-position: outside; margin: 0px 0px 1.71429rem; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;">1 teaspoon minced, rehydrated <a href="http://www.mexgrocer.com/44989-33210.html" style="border: 0px; color: #9f9f9f; margin: 0px; outline: none; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank" title="chipotle pepper">chipotle pepper</a>, packed<a href="http://www.asageamalgam.com/2014/01/pork-tamales-with-a-secret/#Sup1" style="border: 0px; color: #9f9f9f; margin: 0px; outline: none; padding: 0px; text-decoration: none; vertical-align: baseline;" title="¹">¹</a></li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;">2 tablespoons (28 grams) orange juice</li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;">1 <span style="border: 0px; font-size: 10.5px; line-height: 0; margin: 0px; padding: 0px; position: relative; top: -0.5em; vertical-align: baseline;">1</span>⁄<span style="border: 0px; bottom: -0.25em; font-size: 10.5px; line-height: 0; margin: 0px; padding: 0px; position: relative; vertical-align: baseline;">2</span> tablespoons (21 grams) olive oil</li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;">2 teaspoons ancho chile powder</li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;">2 teaspoons Kosher salt</li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;">2 teaspoons dried oregano</li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;">1 teaspoon coarsely ground coriander seed</li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;">1 teaspoon ground cumin</li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;">3 – 3 <span style="border: 0px; font-size: 10.5px; line-height: 0; margin: 0px; padding: 0px; position: relative; top: -0.5em; vertical-align: baseline;">1</span>⁄<span style="border: 0px; bottom: -0.25em; font-size: 10.5px; line-height: 0; margin: 0px; padding: 0px; position: relative; vertical-align: baseline;">2</span> pound boneless pork butt, cut into 4 – 5 big pieces</li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;">2 tablespoons (28 grams) whole garlic cloves, smashed</li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;">1 cup (227 grams) water</li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;"><h3 style="border: 0px; clear: both; color: #999999; font-size: 1rem; font-style: normal; font-weight: normal; letter-spacing: 0.1em; line-height: 7px; margin: 1.71429rem 0px; padding: 0px; text-indent: 0px; text-transform: uppercase; vertical-align: baseline;">
MARINATE AND BRAISE PORK:</h3>
<div class="instruction" style="border: 0px; font-style: normal; letter-spacing: 0.05em; margin-bottom: 1.71429rem; padding: 0px; text-align: justify; text-indent: 0px; vertical-align: baseline;">
In a 1-gallon zip-top bag, combine chipotle through cumin; squish bag until mixed. Add pork and shake/squish until it’s evenly coated. Seal bag and refrigerate for at least 2 hours or up to 1 day. Remove pork from fridge about 30 minutes before braising and preheat the oven to 325°F.</div>
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Place marinated pork in a small (2 – 3-quart) Dutch oven. Sprinkle smashed garlic over pork and pour water down the sides of the pan. Cover pan with lid and place in the preheated oven. Braise for 3 hours or until very tender.</div>
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Discard garlic and remove pork pieces to a large, heatproof dish to cool. Strain braising liquid through a mesh sieve, separate and discard fat, and reserve 1 cup of the liquid (if needed, add water to make 1 cup). Once pork is cooled to room temp, shred with hands or two forks; cover and refrigerate until ready to use.</div>
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DO AHEAD: <em style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Meat can be braised several days in advance — I highly recommend doing so!!</em></div>
</li>
</ul>
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SALSA ROJA:</h3>
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<a href="https://1.bp.blogspot.com/-JR6Tjwg6RcU/V1Sp-aFp83I/AAAAAAAAAlA/kFzX8Hn50lAc-3R6AbEHW_H4e1izWyBQwCLcB/s1600/IMG_5466.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-JR6Tjwg6RcU/V1Sp-aFp83I/AAAAAAAAAlA/kFzX8Hn50lAc-3R6AbEHW_H4e1izWyBQwCLcB/s320/IMG_5466.JPG" width="240" /></a></div>
<ul class="ingredientsList" style="background-color: white; border: 0px; color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px; list-style-position: outside; margin: 0px 0px 1.71429rem; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;"> 3 ounces (about 8 whole) <a href="http://www.mexgrocer.com/9646.html" style="border: 0px; color: #9f9f9f; margin: 0px; outline: none; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank" title="dried California chiles">dried Guajillo chiles</a>, stem, seed, rinse and tear into several pieces each</li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;"> 3 cups water <span style="font-family: "helvetica neue" , "helvetica" , "ヒラギノ角ゴ pro w3" , "hiragino kaku gothic pro" , , "meiryo" , "ms pゴシック" , "arial" , sans-serif; font-size: 16px; font-style: normal; letter-spacing: normal; line-height: normal; text-indent: 0px;">Guajillo</span><span style="letter-spacing: 0.05em;">ed braising liquid from pork (more info in instructions below)</span></li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;"> 14 <span style="border: 0px; font-size: 10.5px; line-height: 0; margin: 0px; padding: 0px; position: relative; top: -0.5em; vertical-align: baseline;">1</span>⁄<span style="border: 0px; bottom: -0.25em; font-size: 10.5px; line-height: 0; margin: 0px; padding: 0px; position: relative; vertical-align: baseline;">2</span> ounce can diced tomatoes</li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;"><span style="border: 0px; font-size: 10.5px; line-height: 0; margin: 0px; padding: 0px; position: relative; top: -0.5em; vertical-align: baseline;"> 1</span>⁄<span style="border: 0px; bottom: -0.25em; font-size: 10.5px; line-height: 0; margin: 0px; padding: 0px; position: relative; vertical-align: baseline;">2</span> teaspoon ground cumin</li>
<li class="ingredient" style="border: 0px; font-family: Muli, arial, sans-serif; font-style: italic; letter-spacing: 0.05em; list-style-type: none; margin: 0px 0px 0px 56px; padding: 0px; text-indent: -28px; vertical-align: baseline;"> 1 <span style="border: 0px; font-size: 10.5px; line-height: 0; margin: 0px; padding: 0px; position: relative; top: -0.5em; vertical-align: baseline;">1</span>⁄<span style="border: 0px; bottom: -0.25em; font-size: 10.5px; line-height: 0; margin: 0px; padding: 0px; position: relative; vertical-align: baseline;">2</span> teaspoons Kosher salt</li>
</ul>
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MAKE SALSA ROJA:</h3>
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In a medium pan (4-quart) combine chiles, water, reserved braising liquid, tomatoes, cumin and salt. Set over high heat and bring to a boil. Reduce to low and simmer for about 30 minutes or until the ingredients are soft.</div>
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Transfer the mixture to a blender or food processor (make sure to cool it off before blending). I have a hand mixture blender and that allows me to blended it while hot without any issues. Blend until smooth; set aside. </div>
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Mix shredded pork with 2 cups (454 grams or 16 ounces) of the sauce. Set remaining sauce aside to serve with tamales.</div>
<div class="instruction" style="background-color: white; border: 0px; color: #444444; font-family: Muli, arial, sans-serif; font-size: 14px; letter-spacing: 0.05em; line-height: 24px; margin-bottom: 1.71429rem; padding: 0px; text-align: justify; text-indent: 0px; vertical-align: baseline;">
DO AHEAD: <em style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Sauce can be made several days in advance, but only after the pork is braised (you need the reserved cooking liquid). Toss with pork as instructed, and store remaining sauce in a separate container.</em></div>
</div>
eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-38343777022566498932015-04-12T12:58:00.003-07:002016-07-01T22:12:45.574-07:00Lime jalapeño chicken wings<div class="ERSIngredients" style="border-top-color: rgb(51, 51, 51); border-top-style: dotted; border-top-width: 1px; box-sizing: border-box; margin-bottom: 10px; margin-top: 2rem; padding: 0px; width: 151px;">
<div class="ERSIngredientsHeader ERSHeading" style="box-sizing: border-box; clear: none; margin: 1em 0px; padding: 0px;">
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">INGREDIENTS</span></div>
<span style="background-color: rgba(255, 255, 255, 0); font-family: verdana, sans-serif;"><ul>
<li><span style="background-color: rgba(255, 255, 255, 0);">3 pounds Chicken Wings</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">½ medium Onion, roughly chopped</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">2 Jalapeno Peppers, seeds removed</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">3 Garlic cloves, peeled</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">Zest and Juice from 2 Limes</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">½ bunch Cilantro</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">Salt and Pepper</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">2 tbsp Fish Sauce</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">2 tbsp Soy Sauce</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">1 tbsp Olive Oil</span></li>
</ul>
</span><ul style="box-sizing: border-box; margin: 0px 0px 3rem; padding: 0px;">
</ul>
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</div>
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<div class="ERSInstructions" style="border-top-color: rgb(51, 51, 51); border-top-style: dotted; border-top-width: 1px; box-sizing: border-box; margin-bottom: 10px; margin-top: 2rem; padding: 0px;">
<div class="ERSInstructionsHeader ERSHeading" style="box-sizing: border-box; clear: both; margin: 1em 0px; padding: 0px;">
<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">INSTRUCTIONS</span></div>
<ol style="box-sizing: border-box; margin: 0px 0px 3rem; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; list-style: decimal outside; margin-left: 30px; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">Put 3 pounds of wings in a big ziploc bag.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; list-style: decimal outside; margin-left: 30px; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">Coarsely chop half an onion, de-seed 2 jalapeno peppers, pull out 3 cloves of garlic, zest and juice 2 limes, and break ½ a bunch of cilantro into smaller pieces.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; list-style: decimal outside; margin-left: 30px; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">Combine salt and pepper, fish sauce, soy sauce and oil in a blender.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; list-style: decimal outside; margin-left: 30px; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">Toss in your onion, jalapeno, garlic, lime zest and juice, and cilantro.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; list-style: decimal outside; margin-left: 30px; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">Blend until it's all mixed into a smooth puree.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; list-style: decimal outside; margin-left: 30px; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">Pour the mix over your chicken, close the bag, and squish the chicken around so each piece is coated with the marinade.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; list-style: decimal outside; margin-left: 30px; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">Let marinate for 30 minutes.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; list-style: decimal outside; margin-left: 30px; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">Use this time to preheat your oven to 425 degrees.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; list-style: decimal outside; margin-left: 30px; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">Line a baking sheet with foil. Remove the wings from the bag and place on a wire rack. If you don't have a wire rack, put the wings right on the foil. They won't be as crispy as if they were on a rack, but they will still taste delicious.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; list-style: decimal outside; margin-left: 30px; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">Bake for 30 minutes.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; list-style: decimal outside; margin-left: 30px; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">Flip them over. You can use any extra marinade to baste the wings once you've turned them over.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; list-style: decimal outside; margin-left: 30px; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">Bake for another 30 minutes and serve.</span></li>
</ol>
<div class="ERSClear" style="box-sizing: border-box; clear: both; height: 0px; padding: 0px;">
</div>
</div>
<div class="ERSNutrition nutrition" itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation" style="border-top-color: rgb(51, 51, 51); border-top-style: dotted; border-top-width: 1px; box-sizing: border-box; margin-top: 2rem; padding: 0px;">
<div class="ERSNutritionHeader" style="box-sizing: border-box; clear: both; margin: 1em 0px; padding: 0px;">
<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">NUTRITION INFORMATION</span></div>
<div class="ERSNutrionDetails" style="box-sizing: border-box; padding: 0px;">
<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "verdana" , sans-serif;">Calories: <span itemprop="calories" style="box-sizing: border-box; margin-right: 2rem; padding: 0px;">600</span> Fat: <span itemprop="fatContent" style="box-sizing: border-box; margin-right: 2rem; padding: 0px;">43</span>Carbohydrates: <span itemprop="carbohydrateContent" style="box-sizing: border-box; margin-right: 2rem; padding: 0px;">6</span> Sugar: <span itemprop="sugarContent" style="box-sizing: border-box; margin-right: 2rem; padding: 0px;">2</span>Sodium: <span itemprop="sodiumContent" style="box-sizing: border-box; margin-right: 2rem; padding: 0px;">1294</span> Protein: <span itemprop="proteinContent" style="box-sizing: border-box; margin-right: 2rem; padding: 0px;">47</span></span></div>
</div>
eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-88968944090070625432015-04-12T12:57:00.003-07:002016-07-01T22:09:32.378-07:00Vietnamese braised pork belly and hard boiled eggs in coconut juice (Thit Heo Kho Trung)<span style="font-size: xx-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Verdana, sans-serif;">My mom would make this dish often and uses simple ingredients. I practically grew up eating this dish but never took the time to try to make it myself. <br /><br /><br />Ingredients <br /> <br /> • 1 lb pork belly, chopped into 2-3cm cubes<br /> • ~ 1.5 cups of coconut juice (from 1 young coconuts)<br /> • 2 small red chillies, deseeded<br /> • 4 whole hard boiled eggs, shelled<br /> • fish sauce (1 1/2 tablespoons)<br /> • light soy sauce (3/4 tablespoons)<br /> • dark soy sauce (1 tablespoons) <br />• 3/4 tablespoons coconut sugar<br /> • salt and pepper to taste <br /> <br /> <br /> Method <br /> <br /> Par-boil the pork – put the pork pieces into a pot of boiling water and simmer for 1-2 minutes until partially cooked. Rinse pork under cold running water and drain well. <br /> <br /> Add the coconut juice, chillies and 1 tablespoon of fish sauce into a pot and bring to a simmer. Then add in the pieces of pork. <br /> <br />(1) Bring to a boil and then simmer on low heat for around an hour, stirring occassionally or pressure cook for 10 minutes <br /> <br /> (2) Then add in light soy sauce, dark soy sauce and 1/2 tablespoon fish sauce. Simmer on low heat for another hour, stirring occassionally or pressure cook for 10 minutes. <br /> <br /> (3) Test the flavour and adjust with fish sauce or sugar if required and add in a pinch of salt to balance. Add in the hard boiled eggs and simmer for another 30-45 minutes to flavour the eggs and for the sauce to reduce. <br /> <br /> Note: I pressure cooked this dish for a total of 20 minutes, divided into two 10 minute periods. The last step of cooking does not require pressure cooking. </span><br /> </span></span><br />
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<a href="http://4.bp.blogspot.com/-yL4Dn4EZRSs/TwoxPOyeGUI/AAAAAAAADcQ/IFtXi32zjZ0/s1600/Braised+Vietnamese+pork+belly.JPG"><img border="0" src="https://4.bp.blogspot.com/-yL4Dn4EZRSs/TwoxPOyeGUI/AAAAAAAADcQ/IFtXi32zjZ0/s640/Braised+Vietnamese+pork+belly.JPG" /></a>eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-48882831207952283202014-05-24T16:20:00.005-07:002016-06-13T19:24:50.068-07:00Bread machine - White bread<br />
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<a href="http://1.bp.blogspot.com/-c3qKOex8dWc/U4Eo_PXo7tI/AAAAAAAAAc4/IxEUGKS9k78/s1600/2014-03-14+06.07.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-c3qKOex8dWc/U4Eo_PXo7tI/AAAAAAAAAc4/IxEUGKS9k78/s1600/2014-03-14+06.07.20.jpg" width="240" /></a></div>
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<a href="http://1.bp.blogspot.com/-aDqLHT0KsTI/U4EpFlzZIOI/AAAAAAAAAdI/gunAHMa6NIQ/s1600/2014-03-14+06.38.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-aDqLHT0KsTI/U4EpFlzZIOI/AAAAAAAAAdI/gunAHMa6NIQ/s1600/2014-03-14+06.38.26.jpg" width="240" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ingredients:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Bread flour = 3 Cups or 14 3/4 oz</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Salt = 1 1/2 tsp</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">dry milk = 1/1/2 TBSP </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">butter = 1/1/2 TBSP</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">sugar = 1/1/2 TBSP</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">water = 1 1/4 C</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">dry yeast = 1 tsp </span><br />
<br />eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-53233655646990171052014-05-24T16:17:00.002-07:002016-07-01T22:07:48.827-07:00Slow Cooker Maple Glazed Short Ribs<!--[if gte mso 9]><xml>
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<span style="font-family: Verdana, sans-serif;">Short ribs looks so fancy, but really it is so easy to make. Seriously! You just season the ribs, throw them in the slow cooker, pop them in the broiler for a few minutes just to caramelize the maple syrup and ta-da! Dinner is serve. Also, did I mention it tastes delicious. Simple + delicious. My kind of recipe.</span></div>
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<img border="0" height="640" src="https://2.bp.blogspot.com/-G28GOXAWihM/U4En6loVxgI/AAAAAAAAAcs/Z63o7xI5No4/s1600/2014-05-04+18.05.52.jpg" width="480" /></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">8 meaty beef short ribs </span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">3 tbs Taste of Inspirations Maple & Sage Rub*</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup maple syrup</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;"><u><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Alternate rub if you cannot get Taste of Inspirations</span></u><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">:</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup brown sugar</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp ground sage</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp ground thyme</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp salt</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp pepper</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp ground ginger</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp garlic powder</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp maple extract</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">pinch of nutmeg</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></li>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><br />
</span><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">If making alternate rub, mix all ingredients in a small bowl.</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><br />
</span><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><br />
Rub each beef rib well with the rub. Place (preferably) in a single layer
in a 5-7 quart slow cooker.</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><br />
</span><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><br />
Set cooker to HI and cook for about 4-5 hrs or LOW for 8 hours. Glaze
ribs with maple syrup and pop under a preheated broiler (optional) for about 3
minutes to crisp.</span><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><br />
</span><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><br />
Serves 4</span></span><br />
<br />
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<![endif]-->eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-60477365958554852432013-06-28T16:56:00.000-07:002016-07-01T22:06:58.448-07:00Lobster Bisque<!--[if gte mso 9]><xml>
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<a href="http://3.bp.blogspot.com/-a5dasjI6f7g/Uc4h2lO60vI/AAAAAAAAAZk/Yk_qxp7kXXc/s1600/IMG_20130616_200527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-a5dasjI6f7g/Uc4h2lO60vI/AAAAAAAAAZk/Yk_qxp7kXXc/s400/IMG_20130616_200527.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: 10.5pt;"><span style="mso-spacerun: yes;"> </span>Lobster bisque. A very elegant dish and quite
sexy might I add. This soup is creamy, full of flavor, and looks gorgeous in
pictures. I cannot take full credit for making this bisque. It was actually the
BF’s idea. That’s why it tasted incredibly good because he would not let me cut
down the fat nor the salt! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: 10.5pt;">Just in case
you don’t know what a bisque is, it’s a French dish and is typically made with seafood
stock, pureed vegetables, and top off with cream at the end. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: 10.5pt;">My first time
having bisque was the time I was at Alaska. I had a crab bisque. It was one of
the best soups I ever had in my life up until this lobster bisque. So I say you
should definitely give this is try.</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Lobster Bisque</span></b><br />
<span style="font-family: Verdana, sans-serif;">Adapted from Cuisine at Home</span><br />
<span style="font-family: Verdana, sans-serif;">Makes 6-7 cups; can easily be doubled</span><br />
<span style="font-family: Verdana, sans-serif;">2 lobster tails (10 oz. each), split in half</span><br />
<span style="font-family: Verdana, sans-serif;">4 cups water</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tablespoon sea or kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tablespoons olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups dry white wine</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups chicken stock</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup unsalted butter</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup fennel, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup shallot, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup fresh tomato, peeled, seeded, diced</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tablespoons brandy</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tablespoons raw white rice</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tablespoon tomato paste</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon paprika</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 teaspoon cayenne</span><br />
<span style="font-family: Verdana, sans-serif;">1 bay leaf</span><br />
<span style="font-family: Verdana, sans-serif;">1 thyme sprig</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup heavy cream</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon fresh lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">You will need 2 lobster tails (about 10 oz. each). You can use
frozen tails if fresh are not available. Make sure they are completely thawed
out. Split the tails in half with a sharp knife starting at the fan and slice
the knife down and through the meat.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Devein the split tail. Look for the vein along the edge of the shell,
between the shell and the meat. </span><br />
<span style="font-family: Verdana, sans-serif;">Steam the lobster tails, shell-side down (the shell protects the meat from
the intense heat of the steam) in 4 cups salted (sea or kosher) water. Using a
regular steaming basket works perfectly. The salted water imparts a minimal but
not insignificant taste to the bisque; you will use this water later as a base.
Steam the tails for 5-7 minutes and reserve the steaming water for the stock.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">When cool enough to handle, remove the tail meat with a fork to pull out the
steamed tail meat in one piece. Chill the lobster meat until ready to use.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Sauté lobster shells in 2 Tablespoons olive oil over medium-high heat for
five minutes to release the flavors. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Deglaze the pan (with shells present and scraping bits at the bottom) with 2
cups dry white wine (Chardonnay works well), 3 cups chicken stock and reserved
lobster water from the steaming of the tails. Simmer until reduced to 6 cups;
about 45 minutes. Then strain the shells from the stock.</span><br />
<span style="font-family: Verdana, sans-serif;">While the stock is simmering prepare the rest of the ingredients. You will
need a cup of diced tomatoes, peeled and seeded. The easiest way to peel
tomatoes is to place them in boiling water for about 45 seconds. The skin will
instantly pull away. Cut the tomato in half and scoop out the seeds and dice.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Sauté fennel and shallot in 1/4 cup unsalted butter, about 5 minutes. </span><br />
<span style="font-family: Verdana, sans-serif;">Stir in strained lobster stock, diced tomato, brandy, raw white rice, tomato
paste, paprika, cayenne, bay leaf and thyme sprig; simmer 45 minutes. Remove
bay leaf and thyme sprig.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><i>You do not need an immersion blender to make this</i>...a regular
blender works fine and is what I always use to puree the final liquid. I wanted
to try using my immersion blender which worked fine but left the final liquid a
little thicker. The blender version is a bit smoother. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Let's talk safety and pureeing hot liquids -- Pureeing hot liquids can be
dangerous because steam causes pressure to build inside the blender. It's
crucial to puree in batches and work from a low to a higher speed.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">When using the blender, I puree in two batches and return the bisque to the
pot.</span><br />
<span style="font-family: Verdana, sans-serif;">Stir in heavy cream and fresh lemon juice to finish off the bisque.</span><br />
<span style="font-family: Verdana, sans-serif;">When you are ready to serve the bisque, sauté the lobster meat in 1
Tablespoon unsalted butter over medium-high heat, just until warmed through.
Slice tails into the size of your choosing for serving and arrange in bisque.
Serve immediately. </span><br />
<br />
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<br />eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-51673023954448945502013-06-23T19:44:00.002-07:002013-06-23T19:44:20.601-07:00Easy Paleo Buffalo Chicken WingToday has been a hot day and I had raw chicken drumsticks sitting in my fridge. Usually I would baked them in the oven, but it was too hot to heat my oven up...and it would not be a smart idea in this heat. I needed to find a recipe that I can pan fry these drumsticks. I was checking out Foodgawker.com and I found this easy HEALTHY recipe and delicious!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gM1uqYqlVVw/UceyAljUazI/AAAAAAAAAZE/v_WOYiVfB14/s1600/paleo-chicken-wing-2_thumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-gM1uqYqlVVw/UceyAljUazI/AAAAAAAAAZE/v_WOYiVfB14/s320/paleo-chicken-wing-2_thumb.jpg" width="265" /></a></div>
<br />
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">1 lb Chicken Wings</li>
<li class="ingredient" itemprop="ingredients">½ c almond flour or brown rice flour (I used brown rice because that's what I had in my pantry)</li>
<li class="ingredient" itemprop="ingredients">1 tbsp Ranch Seasoning</li>
<li class="ingredient" itemprop="ingredients">1 egg, beaten</li>
<li class="ingredient" itemprop="ingredients">1 tbsp duck fat or preferred cooking fat for frying</li>
<li class="ingredient" itemprop="ingredients">2 tbsp tomato paste</li>
<li class="ingredient" itemprop="ingredients">3 tbsp hot sauce</li>
<li class="ingredient" itemprop="ingredients">2 tbsp coconut milk (canned)</li>
<li class="ingredient" itemprop="ingredients">1 tbsp Ranch Seasoning</li>
</ul>
</div>
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat your oven to 350. Mix together the almond flour and ranch seasoning in a small bowl, and have the egg beaten in another.</li>
<li class="instruction" itemprop="recipeInstructions">Dip each chicken wing in egg, then almond flour mixture, and set aside on a plate.</li>
<li class="instruction" itemprop="recipeInstructions">Heat frying pan on
medium and add duck fat. Place chicken wings in pan and fry on each
side for about 10 minutes total. Watch them so they don’t burn!</li>
<li class="instruction" itemprop="recipeInstructions">Let them cool
while you mix together the last 4 ingredients in another small bowl. Dip
each wing into the sauce, coating, and then place on a parchment paper
lined baking sheet.</li>
<li class="instruction" itemprop="recipeInstructions">Bake for 10 minutes, flip, and bake another 5 – 10 minutes. Remove from the oven and enjoy. </li>
</ol>
eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-37687496124498739462013-03-10T21:20:00.003-07:002013-03-10T21:20:36.181-07:00Banana chia bites<div class="ERSSummary" itemprop="description">
I was a bit skeptical about these muffins. I made many healthy recipes without sugar and butter and it was a disaster, I tell you! However, these "muffins" are moist and tasty. Can we really call them muffins, because muffins are known to have tons of fat and sugar. And these are total opposite of that.</div>
<div class="ERSSummary" itemprop="description">
</div>
<div class="ERSSummary" itemprop="description">
I really enjoyed it and I enjoyed it even more because I know it's gluten-free, dairy-free, and sugar-free WHAT! That's right. A grain, gluten and sugar free banana muffin made with chia seeds. What a perfect way to start the day.</div>
<div class="ERSSummary" itemprop="description">
</div>
<div class="divERSHeadItems">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-JfjkPM_hm28/UT1Z6Z3AApI/AAAAAAAAAQM/pN_bXgo134s/s1600/p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-JfjkPM_hm28/UT1Z6Z3AApI/AAAAAAAAAQM/pN_bXgo134s/s640/p.jpg" width="512" /></a></div>
<div>
<span itemprop="author"><br /></span></div>
<div>
Serves: <span itemprop="recipeYield">10-12 mini muffins</span></div>
</div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">¾ cup almond meal</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons coconut flour</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons chia seeds</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon cinnamon</li>
<li class="ingredient" itemprop="ingredients">¼ teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">½ teaspoon baking soda</li>
<li class="ingredient" itemprop="ingredients">1 large ripe banana, mashed</li>
<li class="ingredient" itemprop="ingredients">1 egg</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon coconut oil, melted</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons unsweetened almond milk (or other milk)</li>
<li class="ingredient" itemprop="ingredients">¼ cup chopped pecans (optional)</li>
</ul>
</div>
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 350 degrees and grease a mini-muffin pan.</li>
<li class="instruction" itemprop="recipeInstructions">Combine almond meal, coconut flour, chia seeds, cinnamon, salt & baking soda in a large bowl.</li>
<li class="instruction" itemprop="recipeInstructions">Whisk together remaining ingredients (besides nuts if using) in a small bowl.</li>
<li class="instruction" itemprop="recipeInstructions">Add the wet ingredients to the dry and stir to combine.</li>
<li class="instruction" itemprop="recipeInstructions">If using the nuts, fold into the batter until evenly distributed.</li>
<li class="instruction" itemprop="recipeInstructions">Spoon batter into mini-muffin pan and bake for about 15 minutes until tops start to turn golden brown.</li>
<li class="instruction" itemprop="recipeInstructions">Remove from oven and let cool for a few minutes before transferring to a cooling rack.</li>
</ol>
eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-59267345600017262512013-03-10T21:11:00.000-07:002016-07-01T22:06:00.794-07:00Vietnamese Style Chicken Wings<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana, sans-serif;">Simple recipe. Just what I needed because I had a lot of reading to do for school. It seems like I can't find enough time to do the things I enjoy anymore. But I have to continue cooking. I just have too! </span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana, sans-serif;"> That's why I made these babies today. These chicken wings are slightly sweet and spicy. Have it with rice and cucumber and you have a completed meal. Enjoy!</span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<br /></div>
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<a href="http://4.bp.blogspot.com/-4-HJ-4TKbZE/UT1YMA8cWtI/AAAAAAAAAP8/g2tVbwtic9o/s1600/chickenwings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="483" src="https://4.bp.blogspot.com/-4-HJ-4TKbZE/UT1YMA8cWtI/AAAAAAAAAP8/g2tVbwtic9o/s640/chickenwings.jpg" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-Ej82gu5RrJ4/UT1YNaw_dtI/AAAAAAAAAQE/etChODibDfc/s1600/DSC_0565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://4.bp.blogspot.com/-Ej82gu5RrJ4/UT1YNaw_dtI/AAAAAAAAAQE/etChODibDfc/s640/DSC_0565.JPG" width="640" /></a></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana, sans-serif;">Tip: cut the tip of the chicken wing so it doesn't get burnt like mine. </span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
<ul class="spx_inspected spx_global" id="zlrecipe-ingredients-list">
<li class="ingredient spx_inspected spx_global" id="zlrecipe-ingredient-0" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1/4 cup water
</span></li>
<li class="ingredient spx_inspected spx_global" id="zlrecipe-ingredient-1" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1/4 cup Zsweet sugar or regular sugar</span></li>
<li class="ingredient spx_inspected spx_global" id="zlrecipe-ingredient-1" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1/4 coconut sugar </span></li>
<li class="ingredient spx_inspected spx_global" id="zlrecipe-ingredient-2" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1 tbsp fish sauce
</span></li>
<li class="ingredient spx_inspected spx_global" id="zlrecipe-ingredient-3" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1/4 cup water
</span></li>
<li class="ingredient spx_inspected spx_global" id="zlrecipe-ingredient-4" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">2 tbsp lime juice (~1 lime)
</span></li>
<li class="ingredient spx_inspected spx_global" id="zlrecipe-ingredient-5" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">2 tbsp chili sauce (such as sriracha) or to taste
</span></li>
<li class="ingredient spx_inspected spx_global" id="zlrecipe-ingredient-6" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1 tsp minced garlic
</span></li>
<li class="ingredient spx_inspected spx_global" id="zlrecipe-ingredient-7" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">2 pounds chicken wings, rinsed and pat dry</span></li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
<span style="font-family: Verdana, sans-serif;">Instructions:</span></div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions"><span style="font-family: Verdana, sans-serif;">Simmer the water and sugar in a sauce pan over medium heat until it turns a deep amber, about 10 minutes.
</span></li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions"><span style="font-family: Verdana, sans-serif;">Mix
the fish sauce, water, lime juice, chili sauce, and garlic and
carefully add it to the pan, then heat until the caramel dissolves.
</span></li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions"><span style="font-family: Verdana, sans-serif;">Marinate the chicken wings in the sauce for 30 minutes to overnight.
</span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions"><span style="font-family: Verdana, sans-serif;">Preheat oven to 400 F degrees.
</span></li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions"><span style="font-family: Verdana, sans-serif;">Place
the chicken wings on a rack, on a foil lined baking sheet and bake in
the oven until golden brown and crispy, about 30 to 40 minutes. Every 10
minutes brush wings with additional marinade.</span></li>
</ol>
eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-3422578473630484752013-03-03T15:15:00.000-08:002013-03-03T15:15:34.150-08:00Healthier Lemon Cheesecake with almond vanilla wafer crustI was browsing my friend's pictures on Instagram and came across a picture my friend Kenny posted. He posted a picture of the cheesecake he made and provided the recipe. He mentioned he used greek yogurt and stevia. This inspired me to make my own cheesecake.<br />
<br />
I did not have greek yogurt but I definitely have stevia since I am trying to cut down on sugar. I also replaced greek yogurt with ricotta cheese. For the crust, I wanted to cut down the sugar so I added almonds in the food processor with the vanilla wafer cookies. I pretty much wing this recipe. I decided what I wanted to add and how much. It turned out a little dry for a cheesecake, but the flavors were good. My bf and I ate it all up in a few days. :) What can I say...we love cheesecake!<br />
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<br />eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-64114895980482689062013-01-27T21:47:00.001-08:002013-01-27T21:47:22.008-08:00vietnamese lemongrass porkchop with vietnamese dipping sauce
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Today was an extremely busy day for me. Even though I finished
my grocery shopping early at 9:30 am, I had other things I needed to get done
by today. My new cabinet. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Yesterday, my bf and I went to Ikea. We finally got a new
cabinet for our dining room. See the pictures below. So my project today was to
organize the dining room and kitchen. I am so happy with the cabinet, it has
plenty of storage and it’s nice to look at too </span><span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: Calibri;">.
</span></div>
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<span style="font-family: Calibri;">During the time my bf was assembling the cabinet, I took the
time to start on the marinade for this pork chop recipe. It was delicious and
that is why I am posting this recipe. Enjoy!</span></div>
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Vietnamese Grilled Lemongrass Pork Chop (adapted from <a href="http://www.vietworldkitchen.com/blog/2009/04/vietnamese-restaurantstyle-grilled-lemongrass-pork-thit-heo-nuong-xa.html" target="_blank">Viet World Kitchen</a>)<br />
<br />
<ul>
<li>4 pork chops, bone-in, about 1 inch thick</li>
<li>3 tablespoons sugar</li>
<li>3 tablespoons garlic</li>
<li>3 tablespoons shallot</li>
<li>1 1/2 stalks lemongrass, trimmed and roughly chopped</li>
<li>1/2 teaspoon fresh ground black pepper</li>
<li>1 1/2 tablespoons dark soy sauce</li>
<li>2 tablespoons fish sauce</li>
<li>2 tablespoons olive oil</li>
</ul>
<br />
Using a mini food processor, pulse the sugar, garlic, shallot, and
lemongrass to a mince-like texture. Add the pepper, soy sauce, fish
sauce, and oil, and process to combine well.<br />
<br />
Place the pork chops in a large zip-lock bag, and pour the marinade
to coat. Squish the marinade around to coat the pork chops evenly.
Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops
to rest at room temperature, about 30-45 minutes, before grilling.<br />
<br />
Over medium-high heat, pan fried the pork chops 2-3 minutes each side. <br />
<br />
Serve with brown rice, cucumber and vietnamese dipping sauce. eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-88967906119017487192013-01-27T17:31:00.001-08:002013-01-27T21:48:30.397-08:00Roasted Whole ChickenWow! I had never cooked a whole chicken before. Do not shy away from cooking this chicken, it's huge I know, but it's EASY! A whole organic free-range chicken for just $10. It does not get any better than that...oh wait..it does! My friend, this chicken is the most moist delicious chicken I ever had, and I made it! My boyfriend is requesting me to make this once a week, but I think it's way too much chicken for us. Next time, I will freeze the rest and you can use left over chicken to make tacos, soups, sandwiches, enchiladas, salads, fried rice, the ideas are endless . Please please try this. You will not be disappointed.<br />
<br />
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<a href="http://2.bp.blogspot.com/-BsehGcIE3a8/UQXUM_6vXfI/AAAAAAAAAMU/EKwZRIa3hCs/s1600/chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-BsehGcIE3a8/UQXUM_6vXfI/AAAAAAAAAMU/EKwZRIa3hCs/s400/chicken.jpg" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<ul>
<li>4 lb Organic free-range brine chicken (without giblets)</li>
<li>1/4 cup soften butter</li>
<li>1 lemon juice (1/4 cup) and zest (about 1-2 tsp lemon zest)</li>
<li>1/3 cup garlic powder</li>
<li>1/4 cup onion powder</li>
<li>3 TBSP pepper</li>
<li>2 tsp salt</li>
<li>1 tsp thyme</li>
<li>1 onion. chopped into 4 cubes</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HWZZ4a9o3kw/UQXUHqvvSkI/AAAAAAAAAMM/MmtbgWrkFeI/s1600/chicken1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-HWZZ4a9o3kw/UQXUHqvvSkI/AAAAAAAAAMM/MmtbgWrkFeI/s400/chicken1.jpg" width="400" /></a></div>
<br />
<br />
<div class="instruction" itemprop="recipeInstructions">
Preheat the oven at 220°C – 425°F.Have your ingredients ready. Soften the butter in the microwave and then add the lemon zest in the butter. Mix all the dry ingredients from garlic powder to the thyme.</div>
<div class="instruction" itemprop="recipeInstructions">
</div>
<div class="instruction" itemprop="recipeInstructions">
Place the chicken in a roasting pan and the chopped onions around the chicken.Take a butter knife and slide it underneath the skin from the chicken breast, we are loosely seperating the breast meat and the skin. Apply the butter generously underneath the skin (between the breast meat and skin), then apply it all around the chicken, and then apply the dry ingredients all over the chicken. Lastly, pour the lemon juice all over the chicken.</div>
<div class="instruction" itemprop="recipeInstructions">
</div>
<div class="instruction" itemprop="recipeInstructions">
Roast in a preheated oven at 220°C – 425°F for the first 15 minutes, then decrease the temperature to 180°C – 350°F and roast for a further 12-15 minutes per 450 grams – 1 pound. Your chicken will be ready when it reaches an internal temperature of 165°F – 84°C (or when the juices run clear when you pierce the chicken between the leg and thigh).</div>
<br />
<br />
<div class="instruction" itemprop="recipeInstructions">
Let it rest for approximately 30 minutes covered loosely in foil before serving it.</div>
<br />eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-56909860617912790852013-01-23T21:46:00.002-08:002013-01-27T16:55:54.411-08:002 ingredient pancake<div class="item b-b">
<div class="b-b h-1 strong" id="zlrecipe-title" itemprop="name">
2 ingredient Healthy Pancakes (gluten, grain and dairy free, no added sugar)</div>
</div>
<div class="zlmeta zlclear">
<div class="fl-l width-50">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vtEfMLM07F8/UQDKpU50l7I/AAAAAAAAALA/ClDCtv87Sf0/s1600/DSC_0380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-vtEfMLM07F8/UQDKpU50l7I/AAAAAAAAALA/ClDCtv87Sf0/s640/DSC_0380.JPG" width="640" /></a></div>
<div class="fl-l width-50">
This was a simple and delicious pancake recipe. When I was making the batter, I was a little skeptical about it because the batter was really wet, but when I pan fried it on my cast iron pan, it really did shape up like a pancake. Amazing with what you can do with 2 ingredients. </div>
<div class="zlclear">
</div>
</div>
<span id="zlrecipe-ingredients-list"></span><br />
<span id="zlrecipe-ingredients-list"><div class="ingredient-label" id="zlrecipe-ingredient-0">
Basic Batter:
</div>
<ul>
<li><div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
1 large banana, mashed (should be around 1/3 to 1/2 cup when mashed) </div>
</li>
<li><div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
2 eggs </div>
</li>
</ul>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
</div>
<div class="ingredient-label" id="zlrecipe-ingredient-4">
optional add ins:
</div>
<ul>
<li><div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">
1/8 tsp baking powder (I strongly advised to add this) </div>
</li>
<li><div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
2 tbsp nut butter, pb2/peanut flour, almond flour or coconut flour </div>
</li>
<li><div class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">
1/4 tsp ground cinnamon </div>
</li>
<li><div class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">
1/4 cup blueberries </div>
</li>
</ul>
<div class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">
</div>
</span><span class="instructions" id="zlrecipe-instructions-list"><ul>
<li><div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
Peel and mash the banana, stir in the egg. Mix in any of the add ins that you want. </div>
</li>
<li><div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
Heat a non stick skillet and lightly spray with oil. Tun the heat down to medium-low. </div>
</li>
<li><div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">
Pour a circle of batter into the pan (I used about 2 tbsp of batter per pancake). Cook until golden brown on the underside (around 1 minute) , then use a metal spatula to flip and cook until golden brown on the other side (30 seconds to 1 minute). Serve warm with whatever you want. I like mine just the way it is..simple but delicious.</div>
</li>
</ul>
</span><br />eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-29631265147358029612013-01-23T21:41:00.001-08:002013-03-03T15:16:18.394-08:00Hot and Sour Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-AsQvBCsRssY/UTPZsV6ftzI/AAAAAAAAAPM/1ewqdmuhSR8/s1600/DSC_0500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-AsQvBCsRssY/UTPZsV6ftzI/AAAAAAAAAPM/1ewqdmuhSR8/s640/DSC_0500.JPG" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">I am so sorry that I’ve been absent for such a
long time from blogging. It’s not that I have not been cooking, I was overwhelm
with school, homework, projects, long hours at work, and on top of that taking
care of Yogi and the bf. </span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">It’s been so stressful that at one point I got
really sick. All I wanted was something warm or hot in my tummy. Since I was
not feeling too well, I had lack of energy, so I was looking for something that
was fast and simple. I made hot and sour soup for the first time. If you have
all your ingredients in hand, this is very easy to make. </span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">As always, you can always substitute the
ingredients to make it your own. You can use vegetable stock to make it vegetarian,
or tamari to make it soy-free. However, please do not substitute with black
pepper; white pepper makes a big difference in this soup. </span></div>
<br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b></div>
<br />
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6
dried Chinese black fungus</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6
dried wood ear, black, cloud, straw, or shiitake mushrooms, or one bunch
of fresh enoki mushrooms</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5
dried lily buds (found at the Asian market)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">One
can of bamboo shoots ( thinly sliced into strips)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2
tablespoons of red wine vinegar</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
tablespoon of white vinegar or rice vinegar</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
1/2 tablespoons of soy sauce</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
tablespoon of cornstarch</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4
cups of chicken broth (use gluten-free broth for gluten-free version)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2
block of soft tofu, diced into small cubes</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
egg, beaten</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
teaspoon of sesame oil</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3
scallions, diced</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4
teaspoon of salt</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
1/2 teaspoons of finely ground white pepper</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4
teaspoon of chili oil (optional)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cilantro
(optional)</span></li>
</ul>
<br />
<h3>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 13.5pt;">Method</span></h3>
<br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">1</span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"> Pour boiling water over the mushrooms until the mushrooms
are covered and allow them to soak for 20 minutes, turning the mushrooms over
occasionally. It may not seem like a lot but they will grow quite a bit. After
soaking remove any woody ends with a knife. Cut mushrooms into strips. Reserve
1/4 cup of the liquid and mix with the cornstarch. (If using fresh enoki
mushrooms set aside as they do not need to soak).</span><br />
<br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">2</span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"> Pour boiling water over the lily buds until covered and
allow to sit for 15 minutes. Cut the buds crosswise then tear them up into a
few bunches. </span><br />
<br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">3</span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"> Mix the vinegars and soy sauce together and set aside. Open
the can of bamboo shoots, drain well, and cut the shoots lengthwise into
strips. </span><br />
<br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">4</span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"> Place the chicken broth into a bot and bring to a boil over
high heat. Add the tofu, mushrooms, lily buds, bamboo shoots, vinegar mixture,
and cornstarch mixture. Mix and bring back to a boil. Once it comes to a boil
remove from heat. While stirring the soup slowly pour the egg into the broth in
a small steam while stirring the soup allowing the egg to instantly cook and
feather into the soup. </span><br />
<br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">5</span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"> Add the scallions, white pepper, sesame oil, and chili oil
if using. Taste and adjust white pepper, vinegar, and salt to taste. Add
cilantro to garnish and for added flavor. Serve immediately.</span><br />
<br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Yield:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"> <span class="yield">Serves 4</span></span><br />
<br />
<div class="MsoNormal">
</div>
<br />
<div class="MsoNormal">
</div>
<br />
<br />eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-13954313381706624622012-08-26T14:13:00.001-07:002012-08-26T21:10:57.847-07:00Baked egg with Chorizo and Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-o86Ca_5JKIg/UDqROeWb0PI/AAAAAAAAAJw/iAEfyTife6E/s1600/IMG_5977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-o86Ca_5JKIg/UDqROeWb0PI/AAAAAAAAAJw/iAEfyTife6E/s400/IMG_5977.JPG" width="400" /></a></div>
Finally, the hot weather has cool down a bit. I woke up this morning and it was a little chilly. Yes! I can bake something for breakfast. Oh oven, how I missed our times spent together. I decided to take advantage of this beautiful chilly morning and baked an egg for breakfast. This is a simple recipe, so simple I am providing you the recipe all by myself. Makes blogging a little bit easier for me. ;)<br />
<br />
<br />
<br />
Baked egg with Chorizo and spinach<br />
<em>Makes 4 servings</em><br />
<br />
INGREDIENTS:<br />
<ul>
<li>3 ounces of pork chorizo</li>
<li>3 cups spinach</li>
<li>4 tablespoon shredded monterey jack cheese</li>
<li>4 tablespoon Parmesan cheese, divided</li>
<li>4 tablespoon heavy cream, divided</li>
</ul>
<br />
<br />
<br />
Pre-heat the oven 325 degrees F. Grease 4 small ramekins. Cook the chorizo over medium high heat on a skillet, about 5-7 minutes. Place the spinach with 3 tablespoon of water in a bowl and microwave for about 2 minutes. In the ramekins, arrange the spinach, cooked chorizo, and create a well and break an egg in there. Add 1 tablespoon of monterey jack cheese, Parmesan, and heavy cream to each ramekins.<br />
<br />
Bake in the over for 8 minutes, then place it under the broiler for about 2 minutes until the cheese has slightly burnt spots. Yum! (I have a thing for slightly burnt cheese)<br />
<br />
<br />
<br />
<br />eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com1tag:blogger.com,1999:blog-624642266342645723.post-2009596082680704952012-08-26T12:41:00.000-07:002012-08-26T13:42:53.954-07:00Pork Belly Sliders with Pickled Daikon and Carrots<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-T6UPkUUx0ho/UDp7mFLf5YI/AAAAAAAAAJQ/1h_4OaImSMw/s1600/IMG_5965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-T6UPkUUx0ho/UDp7mFLf5YI/AAAAAAAAAJQ/1h_4OaImSMw/s640/IMG_5965.JPG" width="640" /></a></div>
I know I am about eating healthy, so when you hear pork belly, really?!! I couldn't resist. The picture looked mouth watering and sounded delicious. Crispy bbq meat in between buttery soft buns and with crunchy pickled daikon and carrots! I told myself I would only eat one to relieve the guilt, but yea..end up eating two of these babies :) You should try these, it will not disappoint you! And it's pretty easy to make too. I think the most work was cutting the daikon and carrots, but if you have a mandolin that would definitely make this a breeze to make! Enjoy!<br />
<br />
<br />
Pork Belly Sliders<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1/4 cup hoison sauce</li>
<li>1 1/2 tablespoon soy sauce</li>
<li>1 /12 tablespoon honey</li>
<li>2 teaspoon rice wine vinegar</li>
<li>1 teaspoon sesame oil</li>
<li>freshly ground black pepper, to taste</li>
<li>1 pound thinly sliced pork belly</li>
<li>2 tablespoon olive oil</li>
<li>16 split slider buns, toasted</li>
<li>1/2 cucumber, thinly sliced</li>
</ul>
<br />
For the pickled daikon and carrots:<br />
<br />
<ul>
<li>1 cup julienned carrot (I like to leave the skin on for more nutrition) </li>
<li>1 cup peeled and julienned daikon radish</li>
<li>1/2 cup sugar (I used only 1/4 cup)</li>
<li>1/2 rice wine vinegar (I only had white vinegar)</li>
<li>1/3 cup water</li>
<li>pinch of salt</li>
</ul>
<br />
For the green onion mayonnaise:<br />
<br />
<ul>
<li>1/8 cup mayonnaise (the original recipe calls for 1/4 cup mayo) </li>
<li>1/8 cup greek yogurt</li>
<li>2 green onions, thinly sliced</li>
<li>2 garlic clove, minced </li>
</ul>
DIRECTIONS:<br />
<br />
To make the pickled daikon and carrots, combine the daikon and carrot in a jar (I like to use a mason jar). In a small pot, whisk together the sugar, vinegar and 1/3 cup water. Bring to a simmer until sugar dissolves; let cool for a few minutes. Pour teh sugar mixture into the jar. Cover and place in the refrigerator for at least one hour (can be kept in the fridge for a few days)<br />
<br />
To make the marinade, whisk together the hoisin sauce, soy sauce, honey, vinegar, sesame oil and pepper, to taste. Add the pork belly and gently toss to combine (I like to put everything in a zip lock bag). Place in the refrigerator for at least 3 minutes. <br />
<br />
Heat 2 tablespoons olive oil in a cast-iron skillet. Add the pork belly and cook until crisp and browned, about 5-7 minutes; set aside.<br />
<br />
To make the green onion mayonnaise, combine the mayonnaise, green onions and garlic in a small bowl.<br />
<br />
Serve pork belly on rolls, spread with the green onion mayonnaise with pickled daikon and carrots, and cucumber.<br />
<br />
<br />
<br />eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-55289211608147984942011-11-24T22:13:00.000-08:002011-11-24T22:50:36.991-08:00Happy Thanksgiving!<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-G9Fs8wdKue4/Ts8tTIXcA_I/AAAAAAAAAIA/c_tOumEUt-w/s1600/tg.BMP" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-G9Fs8wdKue4/Ts8tTIXcA_I/AAAAAAAAAIA/c_tOumEUt-w/s320/tg.BMP" width="320" /></a><a href="http://1.bp.blogspot.com/-Wbr4Ervk3rU/Ts8ta1qgMqI/AAAAAAAAAII/SY6Y2Q2IL_g/s1600/tg2.BMP" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="144" src="http://1.bp.blogspot.com/-Wbr4Ervk3rU/Ts8ta1qgMqI/AAAAAAAAAII/SY6Y2Q2IL_g/s320/tg2.BMP" width="320" /></a></div><br />
<u>Menu</u><br />
<br />
<i>Bought:</i><br />
Honeybaked Honey glazed Turkey <br />
Honeybaked Ham<br />
<br />
<i>Homemade: </i><br />
Honey glazed carrots<br />
Cornbread in cast iron<br />
Classic Stuffing<br />
Mash potatoes<br />
Vegetable gravy (My bf loved)<br />
Cranberry sauce<br />
Apple-Walnut Galette (pie) <br />
<br />
<i>Family brought over:</i><br />
Potato salad<i></i><br />
Hummus (don't ask)<br />
Homemade squash<br />
Asian mung bean cake<br />
<br />
Everything was delicious and I was so happy to have <i><b>all</b></i> my families there. I am truly thankful for being so bliss with wonderful people in my life and great food to share!<br />
<br />
Happy Thanksgiving!eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-1266449335536631722011-11-24T21:51:00.000-08:002011-11-25T00:05:20.344-08:00Apple-Walnut Galette<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VwfTumlKRls/Ts8oXdxPJJI/AAAAAAAAAH4/Qtd0d0xJf4M/s1600/applepie.BMP" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-VwfTumlKRls/Ts8oXdxPJJI/AAAAAAAAAH4/Qtd0d0xJf4M/s640/applepie.BMP" width="640" /></a></div><a href="http://2.bp.blogspot.com/-NvwpWIZkoQU/Ts8oSenXanI/AAAAAAAAAHw/SEIaudXmoWw/s1600/bf.BMP" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-NvwpWIZkoQU/Ts8oSenXanI/AAAAAAAAAHw/SEIaudXmoWw/s640/bf.BMP" width="640" /></a><br />
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<div class="MsoNormal">It’s that time of the year again. Where love ones come together and enjoy a big feast starring the <st1:country-region w:st="on"><st1:place w:st="on">Turkey</st1:place></st1:country-region>! This year I wanted to do something special and cook for the whole family. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The main menu was easy to think of haha the turkey! But I was struggling with the dessert. I couldn’t decide if I wanted to make my famous carrot cake or a pie. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Since I know my boyfriend’s dad loves apple pie that’s what I went with. I was going through my old Food Network Thanksgiving magazine issue from last year and stumble upon this recipe, Apple-Walnut Galette. It’s like an apple pie but with a twist.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">What is a Galette you may ask? It’s a type of French pastry that is made with a rich and flaky crust. It’s generally rounded and flat and tends to be very crusty. It looks wonderful because you can see all the layers of apples and it tasted divine. </div>eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-71989434136917178802011-11-22T20:05:00.000-08:002011-11-22T20:06:56.057-08:00Korean Fried Chicken and Crispy Baked Garlic Fries<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5LmzTbyma1U/Tsxwj_Q5A8I/AAAAAAAAAHI/Ztcm2I_AM78/s1600/fc2.BMP" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://1.bp.blogspot.com/-5LmzTbyma1U/Tsxwj_Q5A8I/AAAAAAAAAHI/Ztcm2I_AM78/s400/fc2.BMP" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qUpKUjBsWvI/TsxwxFMTETI/AAAAAAAAAHQ/1VvrAWFvxRc/s1600/freidchicken.BMP" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-qUpKUjBsWvI/TsxwxFMTETI/AAAAAAAAAHQ/1VvrAWFvxRc/s400/freidchicken.BMP" width="400" /></a></div>eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-7714873028152155532011-11-18T23:11:00.000-08:002011-11-18T23:12:05.555-08:00Pho tomato broth with fish and crab meatballs<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1CVb_z3zpJo/TsdWea-W65I/AAAAAAAAACI/pr3ugPXPgxs/s1600/pho2.BMP" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="http://3.bp.blogspot.com/-1CVb_z3zpJo/TsdWea-W65I/AAAAAAAAACI/pr3ugPXPgxs/s640/pho2.BMP" width="640" /></a></div>eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0tag:blogger.com,1999:blog-624642266342645723.post-27736686810371869572011-11-18T21:34:00.000-08:002011-11-22T19:35:09.496-08:00Pork Noodle Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-w4wlf7rWhlk/TsdCtSrg-GI/AAAAAAAAACA/Tp1PFSUOtY4/s1600/noodles.BMP" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="443" src="http://3.bp.blogspot.com/-w4wlf7rWhlk/TsdCtSrg-GI/AAAAAAAAACA/Tp1PFSUOtY4/s640/noodles.BMP" width="640" /></a></div> <link href="file:///C:%5CDOCUME%7E1%5Cdw%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><style>
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<div class="MsoNormal"><i>My oven broke so I had to improvised. The recipe instructed to bake the pork in the oven, so instead I pan fried it. I don’t have much experience cooking with pork, but boy did I learn one good lesson.</i></div><div class="MsoNormal"><i><br />
</i></div><div class="MsoNormal"><i>One of my chops were cooked perfectly. I shared that with my bf and it was juicy. The rest was still slightly pink inside. I ended up microwaving it and that was a HUGE mistake. All the juices came out of the pork and what was left was a gray chewy dry piece of meat. It was that bad I ended up throwing the rest away. Luckily I still had the noodles and it had pretty good flavors, so not all was lost. I definitely would make this again and bake the chops. And I’ve learned my lesson, NO MORE microwaving the pork.</i><br />
<br />
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<h2 align="center" style="text-align: center;">Recipe<o:p></o:p></h2><address style="text-align: center;">Prep time: 15 minutes. Cook time: About 30<o:p></o:p></address><h3 align="center" style="text-align: center;">You need:<o:p></o:p></h3><ul type="disc"><li class="MsoNormal" style="text-align: center;">6 ounces uncooked rice vermicelli</li>
<li class="MsoNormal" style="text-align: center;">¼ cup rice vinegar</li>
<li class="MsoNormal" style="text-align: center;">1 tablespoon sugar</li>
<li class="MsoNormal" style="text-align: center;">3 tablespoons mirin</li>
<li class="MsoNormal" style="text-align: center;">2 tablespoons water</li>
<li class="MsoNormal" style="text-align: center;">1 tablespoon fish sauce</li>
</ul><ul type="disc"><li class="MsoNormal" style="text-align: center;">1 cup julienne-cut carrots</li>
<li class="MsoNormal" style="text-align: center;">¾ cup thinly sliced red bell pepper (about one small pepper)</li>
<li class="MsoNormal" style="text-align: center;">½ cup thinly sliced green onions</li>
<li class="MsoNormal" style="text-align: center;">1/3 cup thinly sliced fresh basil</li>
<li class="MsoNormal" style="text-align: center;">¼ cup chopped dry-roasted peanuts</li>
<li class="MsoNormal" style="text-align: center;">2 tablespoons hoisin sauce</li>
<li class="MsoNormal" style="text-align: center;">1 teaspoon rice vinegar</li>
<li class="MsoNormal" style="text-align: center;">1 teaspoon minced ginger</li>
<li class="MsoNormal" style="text-align: center;">½ teaspoon minced garlic</li>
<li class="MsoNormal" style="text-align: center;">4 (4-ounce) boneless center-cut pork loin chops</li>
<li class="MsoNormal" style="text-align: center;">¼ teaspoon salt</li>
<li class="MsoNormal" style="text-align: center;">1/8 teaspoon black pepper</li>
<li class="MsoNormal" style="text-align: center;">Cooking spray<o:p></o:p></li>
</ul><h3 align="center" style="text-align: center;">Directions<o:p></o:p></h3><ul style="margin-top: 0in;" type="disc"><ol start="1" style="margin-top: 0in;" type="1"><li class="MsoNormal">Preheat broiler.</li>
<li class="MsoNormal">Cook noodles according to package directions. Drain and rinse under cold water; drain. Place noodles in a large bowl. Add ¼ cup vinegar and next 4 ingredients) through fish sauce; toss well. Top with carrots, bell pepper, green onions, basil, and peanuts.</li>
<li class="MsoNormal">Combine hoisin and next 3 ingredients (through garlic). Sprinkle pork evenly with salt and pepper; place on a broiler pan coated with cooking spray. Brush half of hoisin mixture over pork; broil 3 minutes. Turn pork over<b> </b>rush remaining hoisin mixture over pork; broil 3 minutes or until done. Serve pork thinly sliced over salad.<b><o:p></o:p></b></li>
</ol></ul></div>eat well. laugh often. love always.http://www.blogger.com/profile/10661912837925547806noreply@blogger.com0