tag:blogger.com,1999:blog-42256805463814101632024-03-05T15:55:35.807-08:00DoughMestic DivaDoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-4225680546381410163.post-66109545008621976482017-05-12T12:53:00.000-07:002017-05-12T13:05:16.457-07:00Quick Crawfish Etouffee <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Hi! I am still alive! It has been a LONG time since I wrote a post, and there is a good reason for that. I am currently 15 weeks pregnant with my first baby! Anyone who has ever been pregnant knows the 1st trimester is just the worst. No energy, not feeling good and so many food aversions. I haven't cooked anything in quite a while, which is super unusual</span><span style="font-family: "georgia" , "times new roman" , serif;"> for me, but I hear pregnancy can do that to you. Takes your normal life and turns it upside down! So, now that I'm in my 2nd trimester, I am feeling better and getting back to cooking again...at least for now. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">We had a big crawfish boil last weekend to celebrate our gender reveal (we're having a girl!) so we had some leftover and my favorite thing to do with leftover crawfish is make etouffee! I decided to take a shortcut and not make a roux, gasp! I did this last year, and it turned out really good, so why mess with a good thing? Although this definitely isn't the same as the traditional slow made etouffee, it's still really tasty and it takes less than 30 minutes. I'm all about easy these days, so that's a winner in my book! </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><u>Ingredients:</u> </span><br />
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tbs butter</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tbs light olive oil or any oil </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 green bell pepper, chopped</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 red onion, chopped</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cloves garlic, minced</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 -10.75oz can condensed cream of mushroom soup </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 can tomatoes with green chilies, drained (I used mild Rotel, if you like spicy, use original) </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp Cajun seasoning</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup water </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 lb peeled, cooked crawfish tails</span></li>
</ul>
<span style="font-family: "georgia" , "times new roman" , serif;"><u><br /></u></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><u>Method:</u></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Melt butter and oil together in a medium skillet or wide mouthed pot over medium heat. Add pepper, onion & garlic and saute until soft, about 7 minutes. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Stir in the soup, tomatoes, Cajun</span><span style="font-family: "georgia" , "times new roman" , serif;"> seasoning and water. Let simmer for about 10 minutes, to let the flavors meld. The longer is simmers, the tastier it will be! </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Add crawfish tails and heat about 5 minutes, just until warmed through. Serve over white rice or noodles! </span><br />
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ENJOY!</div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://8e3e8cf0-a-62cb3a1a-s-sites.googlegroups.com/site/doughmesticdivaprint/quick-crawfish-etouffee/etouffee.jpg?attachauth=ANoY7cpkH1ck7slExS72nKcXLzji-EOb_lOf3_E0ry2x-Hjswbty4sNulK8yDF6OAegXRzeo_OxeIPbVlhQ0ioqb4jACY02aw0FhFCHzS-tuMYfWcV746_Eai1kJo22N585F1t2YDR-c7Xghz13EjZZSh2s1En-a7PYrazd2_M-aceePO4Fig5JxBiafL416kCUoxT4UR2O_cdD6ftNG-k98tcLxO_igTOEKAOVh5obVkFp2m7i0zRjsY8YMW-9D2o6EqSiUYGTC&attredirects=0" target="_blank"><b>PRINTABLE RECIPE</b></a></span></div>
DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-28941905959685993112016-12-28T20:32:00.000-08:002016-12-28T21:17:34.041-08:00Easy Mexican Bake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I LOVE Mexican food! In Texas, it's almost a religion. It's also usually very bad for you, full of fat, calories and grease! Like many things, I enjoy making my own versions at home to be able to control what goes into my food. This is a simple recipe that can be made in 30 minutes or less and it's always a crowd pleaser! </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><u><b>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u><b><u><b></b></u><br /></b></u></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u><b><u><b><u><b>Ingredients-</b></u> </b></u></b></u></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><u><b><u><b>
</b></u></b></u></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><u><b>
</b></u></span><br />
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 lb lean ground beef</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tbs olive oil </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 orange or red pepper, chopped</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 medium onion, chopped</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 jalapeno, seeds removed, finely diced </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 large or 2 small potatoes</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup water</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 can black beans</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 can sweet corn</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 small can diced green chilies </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup reduced fat cheddar </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">salt & pepper</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Taco seasoning (recipe follows) </span></li>
</ul>
</div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Taco seasoning-</u></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tbs chili powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp garlic powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp onion powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp oregano</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp paprika</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 tsp cumin</span></li>
</ul>
</div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><u><br /></u></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><u>Method:</u></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In a large, oven safe skillet (I use cast iron) heat 1/2 tbs oil over medium high heat. Add ground beef & taco seasoning, Cook until meat is browned and cooked through. Remove from pan and set aside. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Add remaining 1-1/2 tbs oil to the still hot skillet. Add the onion, bell pepper, jalapeno & potatoes. Saute for 5 minutes. Add water and cover the pan for 5 minutes, or until the water is absorbed to cook potatoes. Add black beans, corn & chilies to the skillet. Cook for 2 minutes to warm everything through. Season with plenty of salt and pepper to taste. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Add ground beef back in and mix everything until well combined.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> Top with cheese and bake for 10 minutes, or until cheese is melted. </span></div>
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<h1>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><u>Easy Mexican Bake</u></span></h1>
<ul type="disc">
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 lb lean ground beef<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">2 tbs olive oil</span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 orange or red pepper, chopped</span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 medium onion, chopped</span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 large
or 2 small potatoes<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup
water<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 can
black beans<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 can
sweet corn<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 small
can diced green chilies <o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup
reduced fat cheddar <o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">salt
& pepper<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Taco
seasoning (recipe follows) <o:p></o:p></span></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><u><span style="font-size: 11pt;">Taco seasoning-</span></u><span style="font-size: 11pt;"><o:p></o:p></span></span></div>
<ul type="disc">
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 tbs
chili powder<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp
garlic powder<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp
onion powder<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4
tsp oregano<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp
paprika<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 1/2
tsp cumin</span></span></li>
</ul>
<div class="MsoNormal">
<b><u><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></u></b></div>
<div class="MsoNormal">
<b><u><span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Directions:</span></span></u></b></div>
<div class="MsoNormal">
<span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">In a large, oven safe skillet (I use
cast iron) heat 1/2 tbs oil over medium high heat. Add ground beef & taco
seasoning, Cook until meat is browned and cooked through. Remove from pan and
set aside. </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2cfJR2pxpFLOs4or1RXM-Mn0UNqHetW6u_bancnSCSS0gwr1TDvYB0MqUmvJ_2S0vKTem-87yrV0OnKFxFIvkDXS0vbAC-nRCTIKfc5batuAP1aRRWT_g7s4PPyQMa0zR4o7kVw9NR-t/s1600/FullSizeRender+%252817%2529.jpg"></a>Add
remaining 1-1/2 tbs oil to the still hot skillet. Add the onion, bell pepper,
jalapeno & potatoes. Add water and cover the pan for about 5 minutes, until
the water is absorbed to cook potatoes. Add black beans, corn &
chilies to the skillet. Cook for 2 minutes to warm everything through.
Season with plenty of salt and pepper to taste. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Add ground beef back in and mix
everything thoroughly. Top with cheese and bake for 10 minutes, or until cheese
is melted. </span><span style="font-family: "tahoma" , sans-serif;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
</div>
DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-32386556142529266272016-09-27T18:26:00.003-07:002016-09-27T18:26:54.004-07:00Smothered Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4bbltYEPSKThyphenhyphen4Rx3UG-uzZslTS8o2zR_O05hw6jCfe7x6VcrnKaqtafkR1gA_FVeN87BkSCvh6OdpWsVcGdZGwPlgTlHT5rlYr3AZgXkHHD8EwK5O2uGOPolWE9cvazc_YhsE4KMyk7F/s1600/IMG_7212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4bbltYEPSKThyphenhyphen4Rx3UG-uzZslTS8o2zR_O05hw6jCfe7x6VcrnKaqtafkR1gA_FVeN87BkSCvh6OdpWsVcGdZGwPlgTlHT5rlYr3AZgXkHHD8EwK5O2uGOPolWE9cvazc_YhsE4KMyk7F/s1600/IMG_7212.JPG" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">This is one of my all time favorite recipes! It was one of the first things I made when I started cooking. I used to make it for my family when I was in high school and they loved it! It was always a favorite, especially of my younger brother. I got the recipe from Cooking Live on Food Network, does anyone remember that show? I miss the days when Food Network actually had cooking on it. *Le sigh* </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Some of the reviews mentioned this dish was bland, and that took me by surprise, because I never thought it was bland at all! Then I realized the directions for the recipe does leave a lot to the imagination, it wasn't very well written. If you're not a regular cook like myself, you would follow it step by step and then I can see it could be bland. I wanted to re-write it the way I make it, so no one has to risk having bland smothered chicken! I also lighten it up by using light sour cream instead of full fat and use less oil than the original recipe calls for. But, you can go all in if you want to! This is also great made with bone-in chicken breasts or thighs. If you try this recipe, leave a message in the comments and let me know how you liked it! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span><br />
<br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 chicken breasts</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup all purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/8 tsp cayenne pepper (more if you like spicy)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp paprika</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Salt </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pepper</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbs oil (I use light olive oil)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 medium onion, chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 garlic cloves, minced</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup light sour cream</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup chicken stock</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup chopped green onions, white and green parts</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><u>Method:</u> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Rinse chicken and dry well. In a shallow baking dish, combine the flour, cayenne, paprika, 1/2 tsp salt and 1/4 tsp pepper. Dredge chicken in flour mixture on both sides to coat. Shake off any excess flour. In a large skillet (preferably cast iron) heat the oil on medium high heat. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Add the chicken and cook until brown on the first side, about 2 minutes. Flip and cook on the other side until brown, about 2-3 more minutes. Remove chicken from the pan, place on a plate and set aside. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNO_jhRvgckdY9CF57actcwMASinkQPKkGlWZEq9tyc4fklSTgdvdgoqw7stNSizFIhnKowiWiRC75tqqNGPvAQcrtbzfTcbKFR5wR2dqyBlZnb1N8l9cI7uR72zpkd-BiTgTP16P9y5W3/s1600/IMG_7197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNO_jhRvgckdY9CF57actcwMASinkQPKkGlWZEq9tyc4fklSTgdvdgoqw7stNSizFIhnKowiWiRC75tqqNGPvAQcrtbzfTcbKFR5wR2dqyBlZnb1N8l9cI7uR72zpkd-BiTgTP16P9y5W3/s400/IMG_7197.JPG" width="368" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Add chopped onions and garlic to the same pan, sauteing about 5 minutes, or until translucent</span><span style="font-family: Georgia, 'Times New Roman', serif;"> and fragrant. Season with salt and pepper. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFLo-3NpBlSfO_6_16kOaWu9w5ScEZZO52OcHEr6A2KeneOIcR3FIrDlunqA1Esc4D-fAxgcn9QIVpdOFYZ6DQK-ozndlIXxuWoni5Fj3sgkJzZOcLQUe90hmCeBYldXeB7WIsfKqN5uc/s1600/IMG_7200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFLo-3NpBlSfO_6_16kOaWu9w5ScEZZO52OcHEr6A2KeneOIcR3FIrDlunqA1Esc4D-fAxgcn9QIVpdOFYZ6DQK-ozndlIXxuWoni5Fj3sgkJzZOcLQUe90hmCeBYldXeB7WIsfKqN5uc/s400/IMG_7200.JPG" width="303" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Meanwhile, in a small bowl, combine sour cream, chicken stock, green onions, 1/2 tsp salt & 1/4 tsp pepper. Mix well. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eYFjypNZdCLQwHdBANCs5v1HvuZQhuxiSibmFBB4EaNsQvQajmEUfdmxW6BIUc9rIU305s4H7iH1GN6A3GCrfjj3wRnqUgTbR9NcmXmzAW-T3stt9GUiqQDIECJd9Qacfeydj6Q4eIWP/s1600/IMG_7201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eYFjypNZdCLQwHdBANCs5v1HvuZQhuxiSibmFBB4EaNsQvQajmEUfdmxW6BIUc9rIU305s4H7iH1GN6A3GCrfjj3wRnqUgTbR9NcmXmzAW-T3stt9GUiqQDIECJd9Qacfeydj6Q4eIWP/s320/IMG_7201.JPG" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Transfer chicken and any accumulated juices back to the skillet with the onions and garlic. Pour sour cream mixture over chicken and stir to coat chicken.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckN-Fo-awtXYwPeHn6kmp6SUXJzfLzpdndoq4OR4LMhUc4ktRpakZGAGRbC0F2kEVXrE19K4s7Kmub0-OMhmfyd0QBY-xR_EsMJXlQUaf5HYKTmJkzLejOpsw6C47T5G57ALIpHDx8nJs/s1600/IMG_7202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckN-Fo-awtXYwPeHn6kmp6SUXJzfLzpdndoq4OR4LMhUc4ktRpakZGAGRbC0F2kEVXrE19K4s7Kmub0-OMhmfyd0QBY-xR_EsMJXlQUaf5HYKTmJkzLejOpsw6C47T5G57ALIpHDx8nJs/s400/IMG_7202.JPG" width="300" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"> Cover and cook on medium/low heat for about 5 minutes, or until chicken is done. Taste for seasonings, if desired, add more salt and pepper. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQISIyinF9XlvZSK-0nKnk8uW3ZW4hUJFffjMqpHHCgHE4p54hgPKEj9UNenycjLqnapDuH0bmqjYBmREMs31bUMg2ux6vg7p_z1dekT8KmstA9LDrqxM8-4PMKiJnZowZ6PtsDwXgCddm/s1600/IMG_7208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQISIyinF9XlvZSK-0nKnk8uW3ZW4hUJFffjMqpHHCgHE4p54hgPKEj9UNenycjLqnapDuH0bmqjYBmREMs31bUMg2ux6vg7p_z1dekT8KmstA9LDrqxM8-4PMKiJnZowZ6PtsDwXgCddm/s400/IMG_7208.JPG" width="303" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Serve over egg noodles or mashed potatoes! </span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://docs.google.com/viewer?a=v&pid=sites&srcid=ZGVmYXVsdGRvbWFpbnxkb3VnaG1lc3RpY2RpdmFwcmludHxneDoyZDAxNDhkNzkyYTI3NmQy" target="_blank"><b>PRINTABLE RECIPE</b></a></span></div>
DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-71772665724042816852016-06-28T15:00:00.002-07:002016-10-24T13:53:01.158-07:00Truffle Mac and Cheese <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_QFs_6cVLEHadnbLwBtDS8-BPvZ6yBw5H9YU5QrMAMu7gXZThKN4VM7VkpOpRYCElFTWtoxWlvK8c6ZD87Og9VQmjHV-Y1KccdaHihYig-xKiEaS6wyBb-R9naxZcJ7FaWP6nuIxG0J3/s1600/main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_QFs_6cVLEHadnbLwBtDS8-BPvZ6yBw5H9YU5QrMAMu7gXZThKN4VM7VkpOpRYCElFTWtoxWlvK8c6ZD87Og9VQmjHV-Y1KccdaHihYig-xKiEaS6wyBb-R9naxZcJ7FaWP6nuIxG0J3/s1600/main.jpg" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I made this originally with chicken and a special truffle white cheddar cheese I got from Trader Joe's in my <a href="http://www.doughmestic-diva.com/2014/08/white-cheddar-truffle-mac-and-cheese.html" target="_blank">White Cheddar Truffle Mac and Cheese</a> back in 2014. I have since made this several times, adjusting it each time and found this one that uses ingredients easily accessible to everyone is just as delicious and less expensive! You can buy truffle oil anywhere, usually next to the olive oils and vinegar's at your local grocery store. It can be pricey, but one small bottle should last you a year or so. This is definitely my most requested dish at every event we go to, especially on my fiance's side. I hope you try it, and and let me know what you think! :) </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><u>Ingredients: </u></span><br />
<br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">16 oz bag macaroni or cavatappi </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 small onion, or half a large, chopped </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup (1 stick) butter</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3.5 cups 2% milk </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 cups sharp white cheddar (I used Craker Barrel Sharp White Cheddar)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 tbs truffle oil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">salt and pepper to taste</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup Italian</span><span style="font-family: "georgia" , "times new roman" , serif;"> panko breadcrumbs </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup grated Parmesan</span><span style="font-family: "georgia" , "times new roman" , serif;"> cheese </span></li>
</ul>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><u>Method:</u> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Heat oven to 350°.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Boil noodles in salted water until al dente. Do not overcook, they will finish cooking in the oven! Drain, do not rinse, and set aside. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">In a large dutch oven, add the butter, melt, then add onions and saute on medium heat for 5 minutes until translucent. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Add in the flour, stir to combine with the butter mixture. Cook for 1 minute to get rid of any raw flour taste. Slowly add your milk, whisking to combine with the flour mixture as you add. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Bring to a boil, then reduce to simmer and let cook 5 minutes until the mixture is thick enough to coat the back of a spoon. Turn off the heat, add 2 tbs of the truffle oil, and the cheese. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"></span>
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<span style="font-family: "georgia" , "times new roman" , serif;">Stir to combine everything until the cheese is melted. Add in your cooked pasta and pour into a greased 9x13 baking dish.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">In a small bowl, combine the breadcrumbs, Parmesan cheese, and the additional</span><span style="font-family: "georgia" , "times new roman" , serif;"> 2 tbs of truffle oil. Sprinkle bread crumb mixture evenly on top of the pasta. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Bake for 25 minutes or until the top is golden brown. If you want a more golden top, pop under the broiler for 5 minutes after cooking. </span><br />
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<a href="https://docs.google.com/viewer?a=v&pid=sites&srcid=ZGVmYXVsdGRvbWFpbnxkb3VnaG1lc3RpY2RpdmFwcmludHxneDozMmMyNzJjMTViYzM0NTdi" target="_blank"><b>PRINTABLE VERSION</b></a></div>
DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com3tag:blogger.com,1999:blog-4225680546381410163.post-76078236458731433112016-05-06T09:46:00.003-07:002016-05-06T09:47:24.545-07:00Paleo Chick Fil A Style Nuggets<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I recently completed a Whole30 Challenge, and in the process, tried a lot of new recipes. For those of you who aren't familiar with Whole30, it is 3o days of clean eating. 30 days without sugar, sugar substitutes, grains, dairy or alcohol. So what the heck is there left to eat, right!? That's the first thing most people think. But, let me tell you, there's a lot you CAN eat; not just meat and veggies. There's a whole new world that opens up when you start cutting out processed junk, and I loved it. Well, I didn't love all days. When everyone around me was eating pie or desserts, or breads and having wine, I wanted to throw in the towel, and strangle them at the same time. It was really hard some days, and I almost quit about 4 times. I'm so glad I saw it through though, because my relationship with food has completely changed. I now read all my labels, and don't buy food that comes in a box. I have control over what I eat, and think about every single thing I put in my body. Is it realistic to eat this way every single day, every single meal? No, not for me at least. But, I am keeping my at home meals clean and processed free going forward. If I want to splurge when I go out, then I will. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Anyway, back to the nuggets, the main reason for this post. Of the many recipes I made while on Whole30, this was one of my favorites. You definitely don't feel like your missing anything here, and this entire meal is free of sugar, grains & dairy. AMAZING! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Ingredients:</u> </span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 lb chicken breast, cut into bite sized chunks (about 3 large breasts) </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 egg </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tbs pickle juice (read your labels!) </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups almond flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup nutirional yeast</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">pepper</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">garlic powder </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 - 1 cup light olive oil </span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Method: </u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Season chicken with salt & pepper. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Beat egg with pickle juice in shallow bowl or dish. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In a large Ziploc bag, mix almond flour, nutritional yeast and salt, pepper + garlic powder to taste. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Heat a large, preferably cast iron, skillet over medium high heat with 1/2 cup olive oil. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dredge chicken in egg mixture, shaking excess off, then transfer to Ziploc bag and shake. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Shake off excess flour mixture and add chicken to the skillet, careful not to over crowd. I did mine in 3 batches total. Cook each side 2-3 minutes until golden brown, flip and cook the other side an additional 2-3 minutes. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Once cooked, transfer to a baking sheet lined with a wire rack. I like to keep mine warm in a 170° while I cook the additional batches. Repeat the same method until all chicken is cooked. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Serve 'em up with your favorite sauce! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="https://sites.google.com/site/doughmesticdivaprint/paleo-chick-fil-a-style-nuggets" target="_blank">PRINTABLE RECIPE</a> </b></span></div>
DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-1626910730152861772016-03-18T14:02:00.003-07:002016-03-18T14:02:40.428-07:00Yum Yum Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">If you've ever been to a Japanese restaurant, chances are, you have had this sauce! They usually serve it with shrimp, so it's also sometimes called Shrimp Sauce. This is my version of the popular Yum Yum sauce, with a kick! I added red wine vinegar and chili powder for some extra oomph. I served mine with tortilla crusted shrimp, so it was the prefect compliment. Don't be fooled by this also being called "shrimp sauce," you can and should put it on everything! It's great on chicken, steak, veggies, and my personal favorite, french fries! I'm starting Whole30 in a week and a half (God help me), and you can totally make this sauce Whole30 compliant by using your own approved mayo and ketchup. I will more than likely be putting it on everything! Its quick, tasty, and lasts in the fridge for about a week. Feel free to adjust the spices to your taste level. Some people may like it more or less spicy, more garlicky, etc. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients: </u></span><br />
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup mayonnaise</span><span style="font-family: Georgia, 'Times New Roman', serif;"> (light or Whole30 works fine)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbs ketchup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp red wine vinegar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp Splenda (omit if doing Whole30) </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp garlic powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp chili powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp Siracha (omit for Whole30 or use compliant hot sauce) </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp water (more or less depending on the consistency</span><span style="font-family: Georgia, 'Times New Roman', serif;"> you like) </span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Method:</u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><u><br /></u></span>
<span style="font-family: Georgia, Times New Roman, serif;">Mix all ingredients together in a small bowl. Taste to see if you want to add more garlic, hot sauce, etc. Store in an airtight container in the fridge for up to a week. That's it! Easy peasy. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_WpNhpXdj5YDW7hnpHA6Z4jcBkWGiJv9ICPXYVeQr-vKogjj86VvFTez6ioK8qhCBuwJThUd1XxosKJx7yEhw20WyYVg4B02rH19bA5s47D-JsePiOVYyT_8qv78Ih-SWw-MGb6CSLto/s1600/Shrimpsauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_WpNhpXdj5YDW7hnpHA6Z4jcBkWGiJv9ICPXYVeQr-vKogjj86VvFTez6ioK8qhCBuwJThUd1XxosKJx7yEhw20WyYVg4B02rH19bA5s47D-JsePiOVYyT_8qv78Ih-SWw-MGb6CSLto/s1600/Shrimpsauce.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-32121353584481453272015-11-29T18:23:00.003-08:002015-11-29T18:23:43.642-08:00Crock-Pot Chicken and Gravy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3jDUKHJjxxrMTvlkootN6CxgDD3cooWlhcZlu9kVjI5cLELjdtyDqxIjNV5byh4eN_7o1gEDimzjDu0scaQGHAtRNdlaSl1PQH724tPoQf6Za22mzIB9EQhGBkic4Qd5tSgbBEEWS84g/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3jDUKHJjxxrMTvlkootN6CxgDD3cooWlhcZlu9kVjI5cLELjdtyDqxIjNV5byh4eN_7o1gEDimzjDu0scaQGHAtRNdlaSl1PQH724tPoQf6Za22mzIB9EQhGBkic4Qd5tSgbBEEWS84g/s400/unnamed.jpg" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Before this year, I maybe used my crock pot once. When I lived alone, it just didn't make much sense to me. Little did I know, it would have been so time saving! I love using my crock pot, it's like having a personal chef cooking for you! You don't have to worry about dinner and can do whatever you want all day! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This is probably the easiest recipe ever, it can hardly be called a recipe. Throw some chicken in the crock pot with some stock, can of soup, herbs, an onion and thicken it all up. The result? The moistest most delicious chicken and gravy you've ever had! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Ingredients</u></span></div>
<div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 lb chicken breasts</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups chicken stock</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 can cream of chicken soup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 tbs cornstarch </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Several springs fresh thyme</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 chopped onion (optional) </span></li>
</ul>
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<u style="font-family: georgia, 'times new roman', serif;">Method</u></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u><br /></u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mix chicken stock and cream of chicken soup in crock pot. Add chicken, top with thyme and onion if using. Cook on high for 4 hours or low for 7. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Once cooked, remove chicken and shred. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Take 1/2 cup liquid out of crock pot and mix with cornstarch. Whisk with a fork until no longer lumpy. Add back to crock pot, mix with other liquid and cook on high for about 10-15 minutes, or until thickened.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Add back in shredded chicken, stir to warm and serve. I like to have mine over mashed potatoes but it is equally good over cauliflower mash or stuffing. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://sites.google.com/site/doughmesticdivaprint/crock-pot-chicken-and-gravy?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINTABLE RECIPE</a></span></div>
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DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-92167981748801816372015-10-20T15:35:00.001-07:002015-10-20T15:35:20.633-07:00Crock Pot Chicken & Stuffing<div>
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If you're like me and love Thanksgiving, this meal can give you Thanksgiving all year-round, whenever you want it! It's also pretty good for you and not super heavy like a Thanksgiving meal, but definitely hits the comfort food spot. You can add any veggies you want, I just happen to like green beans and carrots. You could also add in some potatoes if you wanted. This is good served as it, or over mashed potatoes! </span><div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u><b>Ingredients: </b></u></span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 large chicken breasts </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">8 oz stuffing - I used Pepperidge</span><span style="font-family: Georgia, 'Times New Roman', serif;"> Farm Herb Seasoned </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">10.5 oz can healthy request cream of chicken soup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup light sour cream</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup water</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 bag frozen green beans</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">half bag fresh baby carrots </span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u><br /></u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Method:</u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u><br /></u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add chicken breasts to the bottom of crock pot. Season with salt and pepper. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCxOM26Q-gKRVqvnEfvNGsxmvH7z-uhHpwCi3LXBC_2C3UsNAtib3-6a7TKITflLlkPXb-s3j7HdGD-QTAIvGJdKtpmmgezh0TJ95nqk4dzM3CrhpJNgllOo-mocuBE3VtVS_E0roS5Ly/s1600/IMG_2858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCxOM26Q-gKRVqvnEfvNGsxmvH7z-uhHpwCi3LXBC_2C3UsNAtib3-6a7TKITflLlkPXb-s3j7HdGD-QTAIvGJdKtpmmgezh0TJ95nqk4dzM3CrhpJNgllOo-mocuBE3VtVS_E0roS5Ly/s320/IMG_2858.JPG" width="265" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Combine stuffing, soup, sour cream and 1/2 cup water. Pour over chicken on one side of crock pot. Add green beans/carrots to the other side. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cover and cook on high 3-4 hours or on low 6-7. Add the additional half cup water about halfway through cooking time to create a gravy. If you are leaving for the day, you can add the water over the chicken and veggies at the beginning</span><span style="font-family: Georgia, 'Times New Roman', serif;"> of cooking. You may need to add a bit more when you get home to create a sauce. Stir stuffing if desired halfway through to make it fluffier. Serve as is or over mashed potatoes! </span></div>
DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-7458533938948330312015-10-02T16:17:00.000-07:002015-10-02T16:21:40.011-07:00Cheesy Spaghetti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjyE_-195OgPCHYwV-9pYwyv24ZPLNLGxok7OlLZEH_QBRs-8MBqq19z1dt4fLLol2EgfyPC5dB8MVDOlS7dxuumW1D-y1_e3bRZiatZCqXpVAP2HqPLp9r7g8g3XmZDgVapD3riP1m0o/s1600/FullSizeRender+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjyE_-195OgPCHYwV-9pYwyv24ZPLNLGxok7OlLZEH_QBRs-8MBqq19z1dt4fLLol2EgfyPC5dB8MVDOlS7dxuumW1D-y1_e3bRZiatZCqXpVAP2HqPLp9r7g8g3XmZDgVapD3riP1m0o/s400/FullSizeRender+%25282%2529.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">This is one of my favorite childhood recipes. I think it's actually called Harvest Casserole and it's from a Kraft cookbook published in 1979, before I was even born. I remember eating it all the time when I was little and I think we called it cheesy spaghetti because it was more fun! Kids want to eat anything cheesy, right? It's super simple to make, you only need a lot of processed things (hah). The main thing that makes the taste irreplaceable is Kraft Tangy Italian boxed dinner. I know it's weird, but trust me, it works. I used 2% Velveeta to make it a little more figure friendly, it's actually only 7 weight watchers points for 1/8 or 9 points for 1/6 of the casserole. Definitely worth having the 9, believe me! If you aren't watching your weight you can of course go ham on some full fat cheese. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">10 oz chicken, cooked & shredded (1.5 cups)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">12 oz 2% Velveeta</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbs margarine (I use Country Crock)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">14.5 oz can diced tomatoes</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup water</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 green bell pepper</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 box Kraft Tangy Italian Spaghetti</span><span style="font-family: Georgia, 'Times New Roman', serif;"> Dinner</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><u><br /></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Method:</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u><br /></u></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350°</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This is the box you need:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKmjZBo2sBs6Q7A88SpDKmWrmCHSBsExcCwvTRNoLiggTQEKR8HXQnaVFjGUQVTpNTMc4_UnelPfLjw7KCH9flbsnuuuJZV4x-vQI042tmA3oatGILtvIp2CWiKHk8Or2WnkQLuLqO7Y2/s1600/IMG_2526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKmjZBo2sBs6Q7A88SpDKmWrmCHSBsExcCwvTRNoLiggTQEKR8HXQnaVFjGUQVTpNTMc4_UnelPfLjw7KCH9flbsnuuuJZV4x-vQI042tmA3oatGILtvIp2CWiKHk8Or2WnkQLuLqO7Y2/s320/IMG_2526.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cook pasta according to package directions. Drain, and set aside. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Melt the margarine in a large pot. Add the green pepper and cook until slightly soft, about 4 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB32VNyEJi3Y4P2mbTuhsIv4v8GgWw_jpqnzEsE9PWjuOINSrmLn6gYcGuuGetFcjaKYfS5hLXe34nhtX74maDWW7qIUdUBdR7FKjre0EiHMXSw9AAvC_4pPIziiN9QlVsyBiqR5y8WtFe/s1600/IMG_2527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB32VNyEJi3Y4P2mbTuhsIv4v8GgWw_jpqnzEsE9PWjuOINSrmLn6gYcGuuGetFcjaKYfS5hLXe34nhtX74maDWW7qIUdUBdR7FKjre0EiHMXSw9AAvC_4pPIziiN9QlVsyBiqR5y8WtFe/s320/IMG_2527.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add the tomatoes (with juice), water, seasoning packets from the mix, chicken, pasta and cheese. Stir to combine. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour into a 2 quart casserole dish and bake for 30 minutes. Remove from oven, top with the additional 2 oz of cheese (slices are better but I didn't have a slicer at the time, so I just cut small pieces) and bake for an additional 10 minutes or until cheese is melted. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ta da! Amazingness. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://sites.google.com/site/doughmesticdivaprint/cheesy-spaghetti" target="_blank">PRINTABLE RECIPE</a></span></div>
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DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-88743821743387942782015-09-29T16:46:00.001-07:002015-09-29T16:46:34.590-07:00Low Fat Pumpkin Spice Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh323g_Q-vb_5wwH6Oe7y8KJef1d9LLFNB2I_64MyYjL004Z8lG2dcy68kZle2fIpBKmE2bOsLvkBc4zp-E_mRDgJJqUqS5SYWrZ2csPspg-ipofJUVFgYpjuGv6Ygl_D7iWFHeSW_6bszg/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh323g_Q-vb_5wwH6Oe7y8KJef1d9LLFNB2I_64MyYjL004Z8lG2dcy68kZle2fIpBKmE2bOsLvkBc4zp-E_mRDgJJqUqS5SYWrZ2csPspg-ipofJUVFgYpjuGv6Ygl_D7iWFHeSW_6bszg/s400/FullSizeRender.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Fall is here and that means pumpkin spice everything, amirite!?! I am guilty of falling into the category of basic white girl when it comes to this. I love it, and I'm not sorry. From what I have seen on the net and the occasional times I get out into the real world, it seems like lots of others do too! I have bought pumpkin coffee, pumpkin butter, pumpkin creamer, pumpkin errrrthing. Anyone who follows me on Social Media knows that I am doing Weight Watchers again for like the 3rd time, buuut I am actually sticking with it this time! A lot of this pumpkin spice biz is choc full of fat and calories and that sucks. Even Starbucks Pumpkin Spice Latte with SKIM milk has a zillion calories :(. I've been seeing different versions of these muffins all over the web, and these are the ones I like best. You don't even really have to know how to bake to make these, they are that easy. Only 3, that's right THREE ingredients. 2 points plus (Weight Watchers) or 80 calories per muffin. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><u><b>Ingredients:</b></u></span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">15 oz can of pure pumpkin (not pumpkin pie mix)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup water</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 box Duncan Hines</span><span style="font-family: Georgia, 'Times New Roman', serif;"> Spice Cake Mix </span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><u><b>Method:</b></u></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350°.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add all ingredients to a large bowl. Beat about 2 minutes, using the same directions on the package. Do NOT add anything else. Don't add the eggs or oil listed on the package. Once well mixed, use a scoop or spoon (I use a 7/8 scooper, 2 scoops) to add mixture to lined muffin pan. Each muffin cup should be about 2/3 full. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Bake for 18-20 minutes until a toothpick comes out clean. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I like to serve mine with Fat Free Redi Whip and a sprinkle of pumpkin pie spice. This adds 0 points or 5 calories. </span></div>
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DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-60787980323845184572015-09-17T19:13:00.000-07:002015-09-17T19:13:02.128-07:00Loaded Cauliflower Bake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Qq4jn6Jrd-iHzK561rrm8zFmV4MnfZxOB3MV37JAZ9g3UMlcT1kLkZXMDKq82cFKadCopkPStNVPLSag21hxtxP2EEUj0xEPZNv8_VEqAforkxCv68QvofU0gBmFG68406T4KEGznl6l/s1600/FullSizeRender+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Qq4jn6Jrd-iHzK561rrm8zFmV4MnfZxOB3MV37JAZ9g3UMlcT1kLkZXMDKq82cFKadCopkPStNVPLSag21hxtxP2EEUj0xEPZNv8_VEqAforkxCv68QvofU0gBmFG68406T4KEGznl6l/s400/FullSizeRender+%25284%2529.jpg" width="300" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I freakin' love cauliflower y'all! I always forget how much I like it until I eat it again but seriously raw or cooked it's hands down my fav veg. I came across a version of this recipe on Instagram and have been waiting try it. Oh my gosh, ahhhhmazing! It's got all the flavor of a loaded baked potato without all the guilt. It's only about 165 calories a serving or 4 Weight Watchers Points. You can basically add anything you want to this, the one I saw on Instagram had mushrooms and chicken sausage for more of a meal, but I love bacon so I left it like the original, just made less because it's only for 2 people at our house. This makes six servings though, so it is more than enough for a family as a side. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 medium head cauliflower</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6 oz or 1.5 cups shredded cheddar cheese</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 slices center cut bacon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup light sour cream</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 oz light cream cheese, softened </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp pepper</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">chives or green onions </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 clove garlic</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Method:</u></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Heat oven to 350° and grease an 8x8 pan with cooking spray. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Steam cauliflower on stove or in microwave until tender. I usually do mine on the stove and it takes about 8 minutes, perfect amount of time to get all the other ingredients together. While the cauliflower is steaming, cook bacon until crispy, then chop (I do this in the microwave about 2.5 mins). Mix together cream cheese, 1 cup of the cheese, sour cream, chopped bacon, chives, garlic, salt and pepper. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Once cauliflower is cooked, drain if necessary and add to cream cheese/sour cream mixture. You will think you need milk or water, but you don't. The heat of the cauliflower will melt everything and it will coat perfectly. On that note, make sure your cauliflower is still hot when added to the mixture. I always add more pepper at this point, because I like a lot of pepper on my baked potatoes, but that is totally a personal preference. Pour into greased pan, top with remaining 1/2 cup cheese and bake for 30 mins. Nom, nom, nom! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Enjoy! </span></div>
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DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-30795922237518363132015-07-16T12:56:00.003-07:002015-07-16T12:56:56.170-07:00Buffalo Chicken Meatloaves <div class="separator" style="clear: both; text-align: center;">
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Do you love buffalo chicken wings but hate all the fat? No, you love fat? Me too! But, that's not what this is about. I recently started Weight Watchers again and have been trying to find ways to incorporate my favorite flavors into healthier meals. I saw these mini buffalo meatloaves on an Instagram I follow and thought to myself this was the best idea ever! So, I made them the next day, adding and omitting a few things and voila! You can have 2 of these babies for only 4 points. Jackpot! You can also make this in a traditional loaf pan, I just like to make the individual ones so I can control the portions. </div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup old fashioned oats</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup fat free milk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 lb ground turkey or chicken breast </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 large carrot or 6 mini, chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 celery stalk, chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 small or 1/2 medium onion, chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup buffalo wing sauce (I used Franks) </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 large egg whites</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Method: </u></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350°. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Combine oats and milk and let sit for 3 minutes or until oats are slightly soft. Add the meat, veggies, buffalo sauce and eggs. Mix gently to combine. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Transfer mixture to a greased (with cooking spray) loaf or muffin pan. Smooth out the tops so they are flat. Bake for 40-45 minutes, until thoroughly cooked. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-13OPDtk9qN-pa6tpJvu8PzP26kNOSvansJQdYsgtqy1TjM8TZPOLbPo7EoJvUody5-9f3c2m9T8InG-23YgP-kd-l_V5mVg3yM1x5UYKIvBfHDkK21JuKeTJ0I5wu_-oO8aOW4xQnJTG/s1600/FullSizeRender+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-13OPDtk9qN-pa6tpJvu8PzP26kNOSvansJQdYsgtqy1TjM8TZPOLbPo7EoJvUody5-9f3c2m9T8InG-23YgP-kd-l_V5mVg3yM1x5UYKIvBfHDkK21JuKeTJ0I5wu_-oO8aOW4xQnJTG/s400/FullSizeRender+%25281%2529.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Serve with extra buffalo sauce, light ranch or blue cheese dressing. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbBJ2VCxtZnAfmCrUHTT06W0vqwtxH8wK7dsWvCLBC22xUvy3DnbRiySQ2u1L3z-G96rOvBx-QAX0qdnKYVUsEqE1-Qw_jcE1VAKrDXpRcob88M7HnHLNxy-PvrSmi1_3jZEEbDc68I7P/s1600/IMG_1426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbBJ2VCxtZnAfmCrUHTT06W0vqwtxH8wK7dsWvCLBC22xUvy3DnbRiySQ2u1L3z-G96rOvBx-QAX0qdnKYVUsEqE1-Qw_jcE1VAKrDXpRcob88M7HnHLNxy-PvrSmi1_3jZEEbDc68I7P/s400/IMG_1426.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Enjoy! </span></div>
DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-82902027327025889102015-06-04T11:10:00.001-07:002015-06-04T11:10:11.633-07:00Protein Packed Chocolate Overnight Oats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPzKO-cR5ypqOL38OEOWwX2VqUiOl58UVK47PGLQf4b2ycHtMdUXrKskiRLNYuabtuYLIUQd2sbFIJDFTXMb9Dv1wn9NmXWXYMGIUSPKOrLOl3u0ehWfUE7uiak7fCur-OSzvR_j1zP5p/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPzKO-cR5ypqOL38OEOWwX2VqUiOl58UVK47PGLQf4b2ycHtMdUXrKskiRLNYuabtuYLIUQd2sbFIJDFTXMb9Dv1wn9NmXWXYMGIUSPKOrLOl3u0ehWfUE7uiak7fCur-OSzvR_j1zP5p/s400/unnamed.jpg" width="400" /></a></div>
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So, I recently tried overnight oats, and they were amazing! I know I am late for the party but I just couldn't imagine this would actually be GOOD when I read about it. Amazingly, the oats get super soft and the best part is there's a million ways to make them! This is the perfect breakfast to stay on track because even if you're running late, it's ready and you won't grab a bagel or some fast food because you don't have time to make something healthy to eat. </div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">When I first made them last week I just added oats, almond milk, some nuts, cranberries and a little sugar free maple syrup. They came out really good, but I read somewhere someone used protein powder and I was like whaaaa? Great idea! My favorite protein powder is the EAS Lean 15 because it only has 100 calories per scoop and 15g of protein. I also keep ripe bananas in my freezer so they are ready to use when I want them. Just thaw for a few minutes on the counter and voila! </span><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7knFi0FtbdcmVwwS2oSRGPgK6ejttmlMxs32knkeVIGKqplkBvDgq0L1KgC7giFDn59VYL4GON4Unmm89fuGA70ATG-ZIx2AfdIPiLR5tf8pAZHydVXpjMNARpIGyB7AiBCBN_vkzXKI2/s1600/IMG_1151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7knFi0FtbdcmVwwS2oSRGPgK6ejttmlMxs32knkeVIGKqplkBvDgq0L1KgC7giFDn59VYL4GON4Unmm89fuGA70ATG-ZIx2AfdIPiLR5tf8pAZHydVXpjMNARpIGyB7AiBCBN_vkzXKI2/s320/IMG_1151.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">The base is just 1/2 c oatmeal, 1/2 any type of milk you like, then add whatever you want. Let sit overnight and wake up to a nutritious, ready made breakfast! </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><u>Ingredients:</u> </span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup old fashioned or steel cut oats</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup almond milk (or any milk you like)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 scoop chocolate protein powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 ripe banana</span><span style="font-family: Georgia, 'Times New Roman', serif;"> smashed </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbs slivered almonds </span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Method:</u> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Combine oats, milk, protein powder, and banana. Stir until smooth. Cover and place in the fridge overnight. In the morning, add slivered almonds and enjoy!</span></div>
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DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-33357186374490547412015-04-27T17:51:00.002-07:002015-04-27T17:51:46.866-07:00Garlicky Kale Pasta Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwuZ3r5l19c9PHoxPR8IPIpVMofNkTPdXuWjTtxx7aMoc9I0nvisf7KLGsuAZdoTcQsRaevv93ixvXiB-BWYHoc7-cC9jkeVNo_GQvvtH3QC6vJKynHF_CqY6yYHPbmZrPjYO1taFhwlRc/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwuZ3r5l19c9PHoxPR8IPIpVMofNkTPdXuWjTtxx7aMoc9I0nvisf7KLGsuAZdoTcQsRaevv93ixvXiB-BWYHoc7-cC9jkeVNo_GQvvtH3QC6vJKynHF_CqY6yYHPbmZrPjYO1taFhwlRc/s1600/FullSizeRender.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Anyone who follows on me Facebook or Instagram knows Scott and I started a garden this year and it has EXPLODED! We have a ton of lettuce, kale and herbs. Our beans, peppers, tomatoes, squash and watermelon are almost ready and I can't wait for those! We planted waaaay too much lettuce and kale, next year we will only need half as much! So I am basically putting kale in everything. I made my all time favorite <a href="http://www.doughmestic-diva.com/2013/02/kale-and-quinoa-pilaf.html" target="_blank">Kale and Quinoa Pilaf </a>but that only took one bunch of about 5! I saw this kale pasta salad on the Pioneer Woman, and of course I can't follow a recipe to save my life, so I adjusted it to what I like. I added goat cheese instead of Parmesan and also added some balsamic. You can add whatever cheese you like, even can switch up the nut type. If balsamic isn't your thing, you can leave it out and it will still be delicious. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 lb bow tie pasta</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 bunch kale</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup extra virgin olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 cloves garlic, minced </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbs pine nuts </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp pepper </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbs balsamic vinegar </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 oz goat cheese </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Method: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Bring a large pot of salted water to a boil, cook pasta according to package directions. Drain pasta, rinse with cold water and pour into a large bowl. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a small skillet, toast pine nuts on low heat for about 8 minutes, stirring periodically, making sure they don't burn. Remove from heat and set aside. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Heat olive oil and garlic on medium-low heat until so the garlic slowly infuses the oil. When the garlic starts to sizzle, stir it around so it does not burn. Once golden brown, add salt and pepper then remove from the heat. Allow to sit and cool for 5 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOTLtDFiO18M76rkZklYeOeuwANet9Yz9olH6mlnKD5hWbJmc_JbmaTZbIAIQrzjMrKo0d2TJ-7maMZPM524njKR2Ouef8Igt9htRFRhgpibYdhM7n89SgejgcQQYiEAMVjE7iuN2WHVe/s1600/IMG_0925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOTLtDFiO18M76rkZklYeOeuwANet9Yz9olH6mlnKD5hWbJmc_JbmaTZbIAIQrzjMrKo0d2TJ-7maMZPM524njKR2Ouef8Igt9htRFRhgpibYdhM7n89SgejgcQQYiEAMVjE7iuN2WHVe/s1600/IMG_0925.JPG" height="320" width="304" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour the garlic/oil mixture and the balsamic over the cooked pasta and toss. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHludV-EIDKo06r51gwAi1zvS8V1PM0yGZNaPlaP07cGy6yBlSFGI5UmcEZd7sEyqWcMfAEKawv366VvVFfcAwstgY2U6VOwB2CvAX4utAEXvaSe7MPrcy3FgFw_Wxp37aTbHkbbcmTdb/s1600/IMG_0929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHludV-EIDKo06r51gwAi1zvS8V1PM0yGZNaPlaP07cGy6yBlSFGI5UmcEZd7sEyqWcMfAEKawv366VvVFfcAwstgY2U6VOwB2CvAX4utAEXvaSe7MPrcy3FgFw_Wxp37aTbHkbbcmTdb/s1600/IMG_0929.JPG" height="320" width="317" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In the same skillet, without cleaning, add kale and cook over medium heat until slightly wilted. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmKh4uprq7IDvBFvcVuOYGbAbM0wUZfIhow4OCSI_tVgs5QIG-qyRQakbcoO7tDPMwrQlCkDQjoHzF8UHwmd5XfxD3ZPwBIVpkUMd532TAvovC3gEfdgfpeATGT99BAt1rIKfF6SF12kT/s1600/IMG_0932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmKh4uprq7IDvBFvcVuOYGbAbM0wUZfIhow4OCSI_tVgs5QIG-qyRQakbcoO7tDPMwrQlCkDQjoHzF8UHwmd5XfxD3ZPwBIVpkUMd532TAvovC3gEfdgfpeATGT99BAt1rIKfF6SF12kT/s1600/IMG_0932.JPG" height="320" width="314" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add kale and pine nuts</span><span style="font-family: Georgia, 'Times New Roman', serif;"> to pasta and toss.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLjg74585zARngdJLH3EbVS2gUsk78wET80akEROg79Gi_lnfBbGujVVRcQakZst7F-oP-EtB206ifqYXHVPIqXgV_Q7dvz1FG9vJ6R7bxOeizu6p1Ufua3jbEXynDo9JY-c2RpZKZU-c/s1600/IMG_0933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLjg74585zARngdJLH3EbVS2gUsk78wET80akEROg79Gi_lnfBbGujVVRcQakZst7F-oP-EtB206ifqYXHVPIqXgV_Q7dvz1FG9vJ6R7bxOeizu6p1Ufua3jbEXynDo9JY-c2RpZKZU-c/s1600/IMG_0933.JPG" height="320" width="283" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Crumble goat cheese over the top, lightly toss again and serve. </span></div>
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DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com1tag:blogger.com,1999:blog-4225680546381410163.post-40298310706105644632015-04-15T17:30:00.002-07:002015-04-15T17:30:35.569-07:00Crispy Baked Potato Chips<span style="font-family: Georgia, Times New Roman, serif;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2VJSXjcpwMmqCwlF2k91U7WFbD8Qau74UE_uKIMZpIZv75iAhCVxpLw-Rc1IpXyWWeF5vbH3kR3X739k_uB5AVpSabKVxPixtN9Ek0l05F0FizFGsVlTVQu_mpbkPL4qmDrNpf-Kw4Xe-/s1600/IMG_6363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2VJSXjcpwMmqCwlF2k91U7WFbD8Qau74UE_uKIMZpIZv75iAhCVxpLw-Rc1IpXyWWeF5vbH3kR3X739k_uB5AVpSabKVxPixtN9Ek0l05F0FizFGsVlTVQu_mpbkPL4qmDrNpf-Kw4Xe-/s1600/IMG_6363.JPG" height="400" width="300" /></a></div>
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Ahhh, I haven't posted in forever! I have thought about posting about a dozen times and been taking lots of pictures, I just haven't had the time to write up a full post. Things are getting busy for me in the Real Estate world (whoo hoo!) which hasn't left me much time, but, I need to getting better at time blocking for blogging. </span><div>
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<span style="font-family: Georgia, Times New Roman, serif;">Anywho, I recently made these baked potato chips and they were awesome! We have been growing a ton of stuff in our garden (check it out!) </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">and I wanted to use some of our herbs. I used rosemary and garlic on these but any fresh herbs would be great and I plan to try out different varieties. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This recipe is enough for 2, for more chips, just use more potatoes :) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 large baking potatoes, scrubbed </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbs olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 large cloves of garlic, smashed and peeled </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">pepper</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">rosemary </span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Method:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat oven to 350°. Slice potatoes thin, about 1/16 of an inch. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Brush 2 baking sheets with 1/2 tbs olive oil each. Rub 1 clove of garlic over the surface of each of the baking sheets, pressing hard to release the juices. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Place baking sheets in oven to heat for 5 minutes. Meanwhile mince the garlic gloves and chop the rosemary finely. Remove from oven and place potato slices, side by side on the baking sheets. Sprinkle with garlic, rosemary, salt and pepper.</span></div>
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</span><span style="font-family: Georgia, 'Times New Roman', serif;"> Return to the oven and bake 10 minutes, then rotate the baking sheets for even baking. Bake another 10 minutes, flip, and bake another 10, or until brown. Remove and cool on paper towels. Sprinkle with more salt if desired and serve. </span></div>
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DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-67398453999734477362015-01-30T19:50:00.000-08:002015-01-30T20:00:19.467-08:00"Diet" Turkey Meatloaf<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">I first got this recipe from my friend Tianna when we were in college. She was training for a bikini fitness competition and would eat this frequently as part of her meal plans. I started doing it with her and got in really good shape! Although I won't be competing in a bikini competition like ever, I am trying to get back in shape (other than round) so I busted this oldie but goodie out! It's great to eat for a quick protein punch or as part of meal planning. It's way tastier then plain old chicken or turkey which is basically all you're allowed to eat on those sort of things, and just as good for you. Of course it doesn't taste exactly like a home-style</span><span style="font-family: Georgia, 'Times New Roman', serif;"> meatloaf, but you're definitely not going to feel deprived eating this.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Ingredients:</u></b> </span><br />
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Lean turkey - at least 93% lean</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 packet meatloaf seasoning</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 egg whites</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup old fashioned oats</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 can Rotel, drained</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Ketchup</span></li>
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<u style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></u><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Spray a meatloaf pan with non-stick cooking spray. In a large bowl, mix all ingredients together until combined. Place mixture into greased meatloaf pan.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Bake at 375° for 30 minutes, remove from oven and top with ketchup to make a thin top layer. Bake an additional 15 minutes. </span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif;">Note:</b><span style="font-family: Georgia, 'Times New Roman', serif;"> I noticed that every time with this recipe, you will get a bit of a layer on top when you first remove it from the oven, that is normal and does not affect the taste. The ketchup will cover it for aesthetic</span><span style="font-family: Georgia, 'Times New Roman', serif;"> reasons. Also, I always pour the excess liquid from the bottom of the pan, if any, once I remove it from the oven for the final time. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-76075871664529295672015-01-07T16:23:00.002-08:002015-01-07T16:23:42.611-08:00Split Pea Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">I love re-purposing ingredients, it's kind of my thang. I don't like to waste anything and it's also a real money saver. Since starting my new career in Real Estate, money has been extra tight so I try and do this as often as I can. We made a ham for our Christmas party and had SO much leftover. We made breakfasts, sandwiches, etc. Then came the best part, the hambone! Now, you're not always going to have a ham bone just laying around (I don't think) but some butchers sell them or you could just wait until Christmas and Easter to make this recipe when you have one. I made the stock the night before and saved it in the fridge to make the soup the next day. You could do it all in the same day, but it's a little easier to split it up since you want to allow the stock ample time to simmer to get the most flavor out of the bone. This soup has so much flavor, it's really worth taking the time to make!</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u> </span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">3 slices thick sliced bacon, diced</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">1 lb (1 bag) dried split peas</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">8 cups ham stock*</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">2 cups ham bone meat*</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">1 large onion,diced </span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">2 stalks celery, diced</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">2 carrots, peeled and diced</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">2 cloves garlic, minced</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">2 medium golden potatoes, about 1 1/2 cups, cubed</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">1/4 tsp thyme </span></div>
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<u><span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">Method:</span></u></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">*For the hamstock: </span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">Put ham bone in large dutch oven with one quartered onion, 2 bay leaves and a handful of whole peppercorns. Cover with water. Simmer on the stove for 2-4 hours, the better the longer. You can do this part ahead of time and save the broth in the fridge or freezer for when you are ready to make the soup. It should make about 10 cups. Remove the meat from the bone to use in the soup. </span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">For the soup:</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">Add bacon to large dutch oven or sauce pot, cook until crisp, remove from pan and set aside. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58fZTwIswuuhLty2AQTqx93lXdyhDwHsSXi2O1oJrUf0-6wbfUQKpa-AJfxFcwsTnc_Z_bnXJ9A73zLqgKQu8FE2pKfx9-3mP0DuDY8RyUvXifJcytB_0YMg7tXA8Gf2Kc66pjBncrSYV/s1600/photo+1+(5).JPG" imageanchor="1" style="background-color: #fff2cc; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58fZTwIswuuhLty2AQTqx93lXdyhDwHsSXi2O1oJrUf0-6wbfUQKpa-AJfxFcwsTnc_Z_bnXJ9A73zLqgKQu8FE2pKfx9-3mP0DuDY8RyUvXifJcytB_0YMg7tXA8Gf2Kc66pjBncrSYV/s1600/photo+1+(5).JPG" height="240" width="320" /></a></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">In the same pan, without draining the bacon fat, add onion, celery, and carrot. Cook for 5-7 minutes until soft but not brown. Add garlic, split peas, potatoes and thyme. Cook for </span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">another 1-2 minutes. </span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Add ham stock and simmer for an hour or until the peas are tender.</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Scoop about 3/4 of the mixture into a blender and puree until smooth (you can also do this with an immersion blender if you have one, just be sure to leave some texture).</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Add the pureed mixture back to the pan, add reserved ham from the hambone. </span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Serve and garnish with the bacon and a little extra ham. </span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"><a href="https://8e3e8cf0-a-62cb3a1a-s-sites.googlegroups.com/site/doughmesticdivaprint/split-pea-soup/Printable.jpg?attachauth=ANoY7coTsA7VJ2jmODIkAkSm9AXORSUG0z_8h_4MOGr7nuaxwySB9rZKcZUmi7u6OjQd8NwH2ersX8DRXc61wwzJnKv8JcNzRL7JaTjJKQhKxzrkneQ24G4U0t0SAvzHlqasudbEaoSUGtOGUDJOgT9MbG_zr0ya0L_K0TYYKD17iwgGdsnXUP3Knr2eXiT6BUEcYBGHCPwBDgN2zd7A3nOhHBKmifmTQ-37kPuCMNaD8OVAhFKuXzKImxKOOLRHAAy_fjn0m6mJ&attredirects=0" target="_blank">PRINTABLE RECIPE</a></span></div>
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DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-7418658777025781812014-12-29T20:21:00.002-08:002014-12-29T20:21:28.435-08:00Neiman Marcus Dip<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">I have made this dip several times over the last couple of months. Not only is it super easy to make, it makes a ton and is a huge crowd-pleaser</span><span style="font-family: Georgia, 'Times New Roman', serif;">. You can also make it a day in advance, so it's a great option when you are short on time. You can of course cook and chop your own bacon, but with so many flavors mixed in, you can't really tell the difference, so I just use the jarred stuff (real bacon, not bits!). This is supposedly called Neiman Marcus dip because it is so "rich," which it is. The original recipe calls for all mayo, but I found that to be too thick and gloopy, so I cut it with a little sour cream. Beware, if you have leftovers after your party, you will not be able to stop eating this stuff, it's addicting! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<u style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</u><br /><ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6 green onions, chopped </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">8 oz (1 bag) shredded sharp cheddar cheese</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup mayonnaise</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup sour cream</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 jar Hormel Real Bacon Bits </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 package (1/2 cup) slivered almonds, toasted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Salt and Pepper to taste </span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Method:</u></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">To toast almonds: place almonds in small dry skillet over medium-low heat, stirring constantly, careful not to burn. Do not walk away, they will burn quickly. You will then have to start over because there is no saving burnt nuts! (ha) </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mix the mayonnaise, sour cream, cheese, bacon bits, green onions and almonds. Season with salt and pepper and place in the fridge for at least 2 hours to let the flavors meld. As mentioned above, this will keep well in the fridge for a few days.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Serve with club crackers. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://8e3e8cf0-a-62cb3a1a-s-sites.googlegroups.com/site/doughmesticdivaprint/neiman-marcus-dip/recipecard.jpg?attachauth=ANoY7cqX6TP5Cal4-ZDbQy5JJeBgZrxRDVZfey6svo50iRuIjjr0W7-Rma8x3hgSAue8SkF9WWMYrPYg3wHDIqynmXCEqdZSUIVkPHHZ2DMmWhxTCTdStjiROYn982f63p_SZbf9GcsifPie9zSlj5bHo5Tb8-250AVbizU1-wOxYLo5FH9_k6N2LflpweLMieWbQrUgr2DRei3bVK15yG9XXZGIy3lvwoMBXFBinJjvBGFJZ7hH_xZ6pluclebIR_BFNP4Uy8_k&attredirects=0" target="_blank"><b>PRINTABLE RECIPE</b></a></span></div>
DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-60335793707146849442014-12-08T21:08:00.000-08:002014-12-08T21:08:04.634-08:00Parmesan Garlic Roasted Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrw3l3VIelT7-kpfNFTNxPMFmYy9iziNLNlPjcZUu2YxWuCLRyp7tblbuzSGWeBqm4LUW9-YvGrWiJJBjre6kJOnya9-cqj3paB4fyLN-CgemWGP1nijf8otq-7pDTeH38gqn9Uc5Hxgcx/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrw3l3VIelT7-kpfNFTNxPMFmYy9iziNLNlPjcZUu2YxWuCLRyp7tblbuzSGWeBqm4LUW9-YvGrWiJJBjre6kJOnya9-cqj3paB4fyLN-CgemWGP1nijf8otq-7pDTeH38gqn9Uc5Hxgcx/s1600/unnamed.jpg" height="300" width="400" /></a></div>
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I made these roasted red potatoes to go with my <a href="http://doughmesticdiva.blogspot.com/2013/06/flank-steak-with-tomatoes-red-onion-and.html" target="_blank">Flank Steak</a> for delivery last week. They are so good! I love roasting veggies in the oven, I think it brings out their best flavor. It's also super easy prep and clean-up, and they are easy to keep warm right before serving. You could do this same method with broccoli, asparagus, cauliflower, etc. Give these a try for a quick weeknight dinner side or your next dinner party!</div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients: </u></span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 lbs red or Yukon gold potatoes, cut in half</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbs olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">5 cloves garlic, minced </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbs fresh thyme, finely chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbs fresh rosemary</span><span style="font-family: Georgia, 'Times New Roman', serif;">, finely chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup grated Parmesan</span><span style="font-family: Georgia, 'Times New Roman', serif;"> cheese </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp pepper</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbs chives or parsley</span><span style="font-family: Georgia, 'Times New Roman', serif;"> for garnish </span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Method:</u></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 400°.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Spray a half sheet pan lined with foil (for easy cleanup) with cooking spray.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add potatoes in a single layer to baking sheet. Add olive oil, garlic, thyme, rosemary, Parmesan, salt and pepper. Toss until coated evenly. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrccgQKZcCuLEo5leiNrROl8-_9chEhceoBSHAKB5h4An_8ARd3Ux_nIKYnPWWWyP2ZRM40CQseU1V3nc4aDMVbfUrgdfmG5QMOwBvBpeMnPrLi20HQGU7wzRrfOXDWAyR2UKNwYVJ9s4/s1600/image2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrccgQKZcCuLEo5leiNrROl8-_9chEhceoBSHAKB5h4An_8ARd3Ux_nIKYnPWWWyP2ZRM40CQseU1V3nc4aDMVbfUrgdfmG5QMOwBvBpeMnPrLi20HQGU7wzRrfOXDWAyR2UKNwYVJ9s4/s1600/image2.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Place in oven and bake for 35-40 minutes until potatoes are crisp and browned on the outside, tender on the inside. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Garnish with fresh chives or parsley. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlrO0cCKgVjGrK870QK612AkItbcpACApW6-tS-JNGC6wxqF9oZCyHNQsWj493wQnx1UJHwaDc_z8aaP_DNReZOyEPr0OvCFkWF5SVgGpv6IRf2OTeulH20v0VnWckGqYZmiKFYNgEx2G/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlrO0cCKgVjGrK870QK612AkItbcpACApW6-tS-JNGC6wxqF9oZCyHNQsWj493wQnx1UJHwaDc_z8aaP_DNReZOyEPr0OvCFkWF5SVgGpv6IRf2OTeulH20v0VnWckGqYZmiKFYNgEx2G/s1600/unnamed.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://8e3e8cf0-a-62cb3a1a-s-sites.googlegroups.com/site/doughmesticdivaprint/parmesan-garlic-roasted-red-potatoes/recipecard.jpg?attachauth=ANoY7crCOnp0cSaz_hpsKWxpNWLXwzcMJm8DXs6MtAtsq78r9AezFRw3YU1J74MYmT9JR2nVLPaEl-W9gU507pFjPhLLN39mKGB29nTl0lLIr7JP2PrgIu92mWrCDtxuFlhvsuil4up-yAHlqB_FWkLSCjChBSK3iQ5trW_4UVgbutMln3YbRCU5FPIgweMDN7m7bPMfw5kfeQxAG4bCbWWBinCsNJ2VLSp0SVmMXWNY5dLINYjO-Gql_5f7cdhtNRRmynm_BfMiKjjsLaNFhZvTKgqmYNrI9g%3D%3D&attredirects=0" target="_blank"><b>PRINTABLE RECIPE</b></a></span></div>
DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com1tag:blogger.com,1999:blog-4225680546381410163.post-91744163626099910442014-12-01T21:13:00.002-08:002014-12-01T21:26:12.352-08:00December Menu - Fresh Entrees <span style="font-family: Georgia, Times New Roman, serif;"><b>Doughmestic Diva now has takeout!</b> <b>Check out the December menu below! </b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Please email all orders to <u><b><a href="mailto:thedoughmesticdiva@gmail.com">thedoughmesticdiva@gmail.com</a></b></u>. Please specify when you would like your order ready for delivery or pick-up. Delivery is available for $5-$7 in Austin depending on your location. </span><br />
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<u><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 107%;">Family Size Entrees- <span style="color: #00b0f0;"><o:p></o:p></span></span></u></div>
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<b>Chicken and
Dumplings- $22</b> (Serves 5-6) <a href="http://bit.ly/1vDV58D" target="_blank">http://bit.ly/1vDV58D</a> </div>
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Creamy
chicken broth with carrots, celery, onion and roasted chicken. Topped with
homemade buttermilk chive dumplings.</div>
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<b>Turkey Crepes Mornay- $24 </b>(Serves 6) <a href="http://bit.ly/1tGoKbO" target="_blank">http://bit.ly/1tGoKbO</a> <br />
Shredded roast turkey with mushrooms and green onions rolled in homemade
crepes and baked in a creamy Swiss cheese and parmesan sauce, topped with
breadcrumbs. </div>
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<b>Flank Steak with Tomatoes, Red Onion and
Balsamic - $31 </b>(Serves 5) <a href="http://bit.ly/1yzCpXw" target="_blank">http://bit.ly/1yzCpXw</a> </div>
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Tender seasoned flank steak topped with tomatoes and red onions
marinated in a balsamic vinaigrette. Finished with fresh basil.<br />
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<u style="font-family: Georgia, serif; font-size: 14pt;">Family Size Side Dishes-</u><br />
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<b>Garlic Roasted Red Potatoes - $7</b></div>
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<b>Sautéed Green Beans with Garlic - $7 <o:p></o:p></b></div>
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<u><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 107%;">Individual Entrees-
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<b>Chicken and Dumplings - $7</b></div>
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<b>Turkey Crepes Mornay $9 </b>–2 crepes served with choice of side <o:p></o:p></div>
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<b>Flank Steak with Tomatoes, Red Onion and Balsamic- $11 -</b>1/4lb.
flank steak served with choice of side <b><o:p></o:p></b></div>
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<u><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 107%;">Dessert-<b style="color: #00b0f0;"> <o:p></o:p></b></span></u><br />
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<b>Peanut Butter Nutella Cookies -$11</b> – 30 cookies <a href="http://bit.ly/1Aa48ON" target="_blank">http://bit.ly/1Aa48ON</a><o:p></o:p></div>
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<b><span style="color: #b45f06;">*Delivery Available for $5-$7 depending on
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DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-11671414391535946452014-11-24T17:17:00.002-08:002014-11-24T17:17:42.365-08:00Peanut Butter Nutella Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">When I saw <a href="http://www.thesisterscafe.com/2012/07/peanut-butter-nutella-cookies" target="_blank">these</a> on Pinterest, I had to make them. I actually was going to make them right when I saw them, but I didn't have enough butter, wahhh. So I waited. But every single day until I got that butter, I thought about those cookies. Why didn't I just go buy butter you ask? That's a whole other problem called laziness.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">When I finally made the trek up to Trader Joe's to get the essentials for my Holiday baking, I got butter and mooore butter. I was not going to be caught in this situation again! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">They were everything I thought they would be and more. SO GOOD! I will be making some more of these to bring to my Thanksgiving get-togethers for sure!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Oh, I should also mention I halved the original recipe and it made about 30 cookies. I didn't want a ton of cookies laying around staring me in the face, but if you are going to feed them to a large crowd or you aren't scared of cookies staring you in the face, you may want to use the original amounts. I did use the same amount of Nutella, because...well because. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u> </span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (1 stick) unsalted butter at room temperature </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup peanut butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup brown sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp pure vanilla extract </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/3 cup all purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp baking soda</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup Nutella </span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Method:</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat your oven to 350°.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cream butter, peanut butter, sugars, egg and vanilla with a mixer until smooth. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In a small bowl, combine the flour, baking soda and salt. Add to the wet ingredients, mixing just until the flour is combined. You do not want to over-mix</span><span style="font-family: Georgia, 'Times New Roman', serif;"> or you will get a tough cookie. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add the Nutella in dollops over the dough. Swirl carefully with a butter knife, not mixing it in completely. You want ribbons of Nutella throughout the dough. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0_t8plp-ChxhlbQnLEtOi4s7slx5WmXhRFRKnf8AIVRoBgAajJZEKmQdshGOjjGOhD07IatlHOEI9OvrBu3XteCKOrSqz_ZFWJPcaZuSO6waTKPbgy9WVNqbSc-JNUqLmiiQETERjTV1/s1600/photo+2+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0_t8plp-ChxhlbQnLEtOi4s7slx5WmXhRFRKnf8AIVRoBgAajJZEKmQdshGOjjGOhD07IatlHOEI9OvrBu3XteCKOrSqz_ZFWJPcaZuSO6waTKPbgy9WVNqbSc-JNUqLmiiQETERjTV1/s1600/photo+2+(3).JPG" height="320" width="279" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Chill the dough in the fridge for 15 minutes. Spoon onto cookie sheets lined with parchment paper and bake 8-10 minutes until edges are golden. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WMFjUrMRmkQuHdSnjttR4aWafytvzIN0O0btnp8vgKkiZAGsQqD-E9DuZsHVM69cIpPrrBA99_vX2Bqs9j63pdcRQsVIem9bD65GCLMIf57kqMsNPbU30gboTNziIn0FEtUP0LmdllMO/s1600/photo+4+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WMFjUrMRmkQuHdSnjttR4aWafytvzIN0O0btnp8vgKkiZAGsQqD-E9DuZsHVM69cIpPrrBA99_vX2Bqs9j63pdcRQsVIem9bD65GCLMIf57kqMsNPbU30gboTNziIn0FEtUP0LmdllMO/s1600/photo+4+(1).JPG" height="320" width="307" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Let cool for a few minutes on cookie sheet, then transfer to a cooling rack. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Then devour with a glass of cold milk! </span></div>
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<a href="https://8e3e8cf0-a-62cb3a1a-s-sites.googlegroups.com/site/doughmesticdivaprint/peanut-butter-nutella-cookies/recipecard.jpg?attachauth=ANoY7cocVeG-l2rCquX59nit-G_gbxP4PMHDvELNzPE1137iy3M2lMLVB4j9hheqxEERNBrzTOBm2HFaFAQF8XIo6-mDVudcokkrPpyKvbC7R5m1K-IaY6DR3zDOfRKBZ3k8vt6lxuusoE_t_F6-gQqt4C2JmL6SQgGPl21FugguRArxWwZk0I7ixQrIDBO0UjyoBXCd1J3WweJxziIH05MhiOXUXKMWC2r47JU68yCMjXLMJJNdRmxCZ1VLx5fNvnmZayT5bLdx4kSskBodvD1Y2P2uI59FDw%3D%3D&attredirects=0" target="_blank"><b>PRINTABLE RECIPE</b></a></div>
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DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-73694415106359397652014-11-23T19:02:00.001-08:002014-11-23T19:09:32.442-08:00Shaved Brussels Sprout Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9I-PF16quqeRmS30vjOheEFWiTxU8zHsGAfPbEPq2JjJkBDVHGgDKoP27O_MJDvJvLG_0noy44oZ5GdhICm2vStiIpKAtjF3uvDaassdSTuf20kGt18Y9bv5DOLScN1rKPLLWBgJkxu3U/s1600/photo+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9I-PF16quqeRmS30vjOheEFWiTxU8zHsGAfPbEPq2JjJkBDVHGgDKoP27O_MJDvJvLG_0noy44oZ5GdhICm2vStiIpKAtjF3uvDaassdSTuf20kGt18Y9bv5DOLScN1rKPLLWBgJkxu3U/s1600/photo+(2).JPG" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">If you don't think you like brussels sprouts, you must try this. If you like brussels sprouts, you will love this, it is the perfect fall dish! It would make a great thanksgiving side dish if you are looking for something fresh to serve at the table. My family is very traditional and we never eat salad of any kind on thanksgiving, so I will not be bringing this because I would like to be invited back next year, ha. But in all seriousness, it's delicious and super easy to throw together! It's also the perfect pre-thanksgiving week meal since it is fairly healthy and won't weigh you down. I opted for the pre-shaved brussels from Trader Joe's but you can certainly shave your own with a mandolin or sharp knife. Even the pre-shaved brussels need to be shaved down more, they are a bit too large. More about that later. It's important to let the salad marinate for at least 15 minutes to help soften the brussels and take away some of the bitterness. You could make this a day in advance as well, adding the bacon and almonds right before serving to keep the crispness</span><span style="font-family: Georgia, 'Times New Roman', serif;">.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">For the dressing:</span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 tbs apple cider vinegar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbs honey</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 tbs extra virgin olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp pepper</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;">For the salad:</span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 granny smith or other tart apple</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">10 oz shaved brussels sprouts </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 slices center cut bacon, cooked crispy and chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup almond slivers </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup cranberry walnut salad toppers (see photo) </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup finely grated Parmesan or Pecorino Romano cheese</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">salt and pepper to taste </span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><u><br /></u></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Directions:</u> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Whisk apple cider vinegar, olive oil, honey, salt and pepper in a small bowl. Tip: Add the oil first, then the honey to help it slide out of the measuring spoon easier. Set aside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwF78B55nYM8Doe_7Cda7DEPlYGhBTlSucO03IQoYSozqWzP3L59XFAkkSbH-bxNgxs9Z3LrwaUU6GT3x5Ub21JawgMjyUvIyhphZofoj2RaKi8iGz2Z5eEWWeYEcHZZWX4mdibglk6i2n/s1600/IMG_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwF78B55nYM8Doe_7Cda7DEPlYGhBTlSucO03IQoYSozqWzP3L59XFAkkSbH-bxNgxs9Z3LrwaUU6GT3x5Ub21JawgMjyUvIyhphZofoj2RaKi8iGz2Z5eEWWeYEcHZZWX4mdibglk6i2n/s1600/IMG_0033.JPG" height="320" width="302" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Cut the apple into small pieces or little matchsticks</span><span style="font-family: Georgia, 'Times New Roman', serif;">. Toss with 1 tablespoon of the dressing to keep the apple from turning brown. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QGDZIgtYDvNx0iW43ewA0yXDJpsxo0WCvnfNoa8l4EHjJl5t8fqk04fy-rQ328EQbb5NCQbsNTBdrA31V9SwWSLWL8rZZrIzPpjsSxc1cXXIunjmuBOcwJvGygcFo4VF9Y4gcOrllUp7/s1600/IMG_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QGDZIgtYDvNx0iW43ewA0yXDJpsxo0WCvnfNoa8l4EHjJl5t8fqk04fy-rQ328EQbb5NCQbsNTBdrA31V9SwWSLWL8rZZrIzPpjsSxc1cXXIunjmuBOcwJvGygcFo4VF9Y4gcOrllUp7/s1600/IMG_0034.JPG" height="320" width="261" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pour out the bag of shaved brussels onto a cutting board. Remove all the pieces</span><span style="font-family: Georgia, 'Times New Roman', serif;"> that look finely shaved (you want it to look like little strands of confetti) and toss them into the bowl with the apples. Pull the leaves off the remaining brussel pieces, discarding anything that looks like this: </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">You want this:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGK2QgjI5RmBFs5JFJaEazgMhN2yHieQuiGwt56gKDkyAgYCOQc3bO0_cKWLiMVUDQ0H3ehpDuXAmpZtFE6BmsyEji7LfE9anwoWhqLjxA6UoQP5k6WX0iNMABszrPEEAmjUKU0TkPiD9/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGK2QgjI5RmBFs5JFJaEazgMhN2yHieQuiGwt56gKDkyAgYCOQc3bO0_cKWLiMVUDQ0H3ehpDuXAmpZtFE6BmsyEji7LfE9anwoWhqLjxA6UoQP5k6WX0iNMABszrPEEAmjUKU0TkPiD9/s1600/IMG_0036.JPG" height="320" width="240" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the remaining dressing, the cranberries and walnuts (I used the mix pictured below) and toss to combine. Let sit at least 15 minutes. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Toss in bacon and almond slivers, season with more salt and pepper if desired. Top with the cheese just before serving. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="https://8e3e8cf0-a-62cb3a1a-s-sites.googlegroups.com/site/doughmesticdivaprint/shaved-brussels-sprout-salad/recipecard.jpg?attachauth=ANoY7cqBG_uPlk_yZgxti7MNWj1kD6pJIUQw9Dep5ZfMEjUrLqn4LGkCG_l7dQqRg9p-xYgyX4u1Fs4rNtOjWDqb2_gqOs9Ogt9KpZ9y2P_mXKMF8MbzkqUmIxZs-BNq9hYbHrvYWhCRAOfoqelQbY06z_F5tdk8CqTM8fQC38f1MqyiajhZb2YWPUb7NCKqC1ho2PUm8wOfDjC3HfSIsNXL9jugzW3ysS-4hB9W4RFLptvJQT3v1khhNNiKqjOSBLfZS8cLlSjUqmpRwOSUMikk3MmJc5dHuQ%3D%3D&attredirects=0" target="_blank">PRINTABLE RECIPE</a></b></span></div>
DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-50183757939296304062014-11-13T14:09:00.001-08:002015-12-02T17:15:31.732-08:00Chicken and Dumplings<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Remember when you were a kid and you would get homemade chicken and dumplings all the time? Yeah, neither do I! Ha, but for some reason, there's just something very homey about this recipe. It feels like something your Grandma would have made and you would sit around a warm fireplace eating it. I love this recipe because that's what it makes you feel like when you eat it, so warm and cozy! Chicken and dumplings is the ultimate comfort food. I slightly adapted this recipe from Tyler Florance's version, and it's the best I have tried. I once tried to make Paula Deen's recipe and it turned out lackluster. So, just save yourself some time and make this one! You can obviously substitute the homemade stock for store bought, but I don't like to waste anything and since I already had the chicken, why not? I did buy the roast chicken from the store, I find it's just as good and didn't want to spend 8 hours making this. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<u style="font-family: Georgia, 'Times New Roman', serif;">Ingredients: </u><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><u><br /></u></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><u>Chicken Stock:</u> </span><br />
<br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tbs olive oil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 onion, quartered</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 large carrots, cut in large chunks</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Half bunch of celery, cut in large chunks (about 8 stalks) </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">5 cloves garlic, smashed (skins on is okay)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Bones of 1 whole cooked chicken </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">10-12 cups cold water</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 bay leaves</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp dried thyme or 4 sprigs fresh</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp pepper</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tsp salt </span></li>
</ul>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><u>Dumplings:</u></span><br />
<br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups all purpose flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tbs baking powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 eggs</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup - 1 cup buttermilk </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tbs chopped fresh chives </span></li>
</ul>
<br />
<u style="font-family: Georgia, 'Times New Roman', serif;">Sauce:</u><br />
<br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tbs olive oil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tbs butter</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 medium onion, diced</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 large carrots, diced</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 stalks celery, diced</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 cloves garlic, minced</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 bay leaves </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">10 cups chicken stock (see above)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup heavy cream</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tbs cornstarch</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">salt and pepper to taste</span></li>
</ul>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><u>Method:</u></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />For the stock:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Normally stock takes a long time to cook, but cooking the vegetables before adding the water and chicken bones helps speed up the process. Using a roast chicken, remove chicken from bones and set aside. Heat olive oil in large stock pot over medium high heat. Add the the vegetables and saute about 4 minutes. Add in the water, chicken bones, bay leaves, herbs and pepper. Cook for at least an hour, the longer the better! Strain into a large bowl to remove all the solids and set aside. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">For the Dumplings:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Sift all the dry ingredients together in a large bowl. In a smaller bowl, Lightly beat the eggs and milk together until combined. Slowly pour the wet ingredients into the dry, folding gently. Add the chives. Mix just until the dough comes together. If the dough looks too dry, you can add more buttermilk. Set aside. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;">For the Sauce: </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">In the same stock pot used to make the stock, melt the butter and olive oil over medium heat. Add all the veggies and bay leaves, cook 5 minutes or until soft. Add in the flour and cook an additional 2 minutes to get rid of the raw flour taste. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Add the stock, one cup at a time. Let simmer for 10 minutes. Remove 1/2 cup of the liquid and whisk in the cornstarch. Making sure there are no lumps, add the mixture to the pot and let it lightly boil for 5 minutes until slightly thickened. Note: it shouldn't be super thick, you still want it soup like. It will thicken a little more once you add the dumplings. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Fold in the reserved chicken from the roast chicken you used to make the stock. Stir in cream.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Using 2 spoons or a cookie scoop, drop heaping tablespoons of the dumpling dough into the hot sauce. The dumplings should cover the top of the sauce, but shouldn't be touching. Cover and let poach 10-15 minutes until firm and puffy. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Garnish with chives and serve! </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="https://8e3e8cf0-a-62cb3a1a-s-sites.googlegroups.com/site/doughmesticdivaprint/chicken-and-dumplings/recipe.jpg?attachauth=ANoY7cobZiOkAukdDec8jNcD-H-kGiVQz9_SwM0-3LxxMsCWZxFd-hG5d67oFxIW73U--pAabb8fIlq6N8khzJK2PAZ2PHR77S0MYm39AMBD8xUBQDnutTmjvNBO6bSgThB0XnxRwrlkEvbXqH-neNmEFZIdoz6kocYoAOUjupQWcbKlS1hOzh-IlzFcxfOjC80WznWkF9cObw3cJF5KYKLPfGEN7pPKy6Xv_RmHNOZRqlaDwrWgScLwFV1m4kojwhnMvVC5eBob&attredirects=0" target="_blank">PRINTABLE RECIPE</a></b></span></div>
DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com0tag:blogger.com,1999:blog-4225680546381410163.post-9218539767625759532014-09-25T17:38:00.001-07:002014-09-25T18:02:56.817-07:00Penne with Chicken Truffle Cheese and Mushrooms<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;">I know, this looks almost the same as the last post, but I promise it tastes totally different! Ironically, even though it has a few of the same ingredients, the texture and taste is just different. Either way, can you really ever go wrong with pasta and cheese? I think not! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I have been really bad about updating lately, which seems to happen more often than not. Although I cook almost every single day, I don't find the time to edit all the photos, upload the recipe and write everything out. I recently began a career in Real Estate and am still working at my marketing job until the 1st of November, so I have been putting most of my energy and time into that. This is my true passion and I love doing it, but does anyone read this? I thought when I started my blog almost 3 years ago that I would grow a larger following, which I did not. I suppose that is why I do not update often, because I am not sure anyone is actually reading this. I love sharing my recipes, so I will keep posting, I am just not sure how often. Any feedback in much appreciated! Now on to the recipe...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">12oz box penne pasta</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 chicken breasts, cut into cubes</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbs olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp Greek seasoning</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 clove garlic, minced</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 container of mushrooms (about 4 oz)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 truffle cheese - if you don't have this, a sharp white cheddar or Gruyere</span><span style="font-family: Georgia, 'Times New Roman', serif;"> will work as well!</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup Italian</span><span style="font-family: Georgia, 'Times New Roman', serif;"> blend cheese</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 whipped cream cheese</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup pasta water*</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Salt and Pepper to taste </span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Directions:</u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><u><br /></u></span>
<span style="font-family: Georgia, Times New Roman, serif;">Bring a large salted pot of water to a boil and cook pasta according to package directions. Before draining pasta, reserve a 1/2 cup of the cooking water. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, heat a large skillet with the olive oil over medium-high heat. Season chicken with Greek seasoning and add to the pan. Cook about 8 minutes, turning once until cooked through. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Add the garlic and mushrooms, cook an additional 4 minutes until mushrooms are soft. Add the cheeses, stirring to combine ingredients. Slowly add the pasta water until the mixture comes together and is super creamy and smooth. Season with salt and pepper to taste. </span><br />
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DoughMestic Divahttp://www.blogger.com/profile/03136614019096952094noreply@blogger.com2tag:blogger.com,1999:blog-4225680546381410163.post-3958311336835456992014-08-08T14:35:00.000-07:002014-08-08T14:46:20.007-07:00White Cheddar Truffle Mac and Cheese <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">I absolutely love truffles and anything truffle related. Seriously, if you ask anyone who really knows me, they will tell you it's borderline obsessive. Every time I see anything on a menu with truffles, I have to try it. So naturally, when I saw this English Farmhouse Cheddar with Italian Truffles cheese at Trader Joes, I had to have it! It was everything I imagined it would be...creamy, trufflely</span><span style="font-family: Georgia, 'Times New Roman', serif;"> goodness. After eating about half the block, I got to thinking of what I could do with the rest to avoid eating it in one sitting. Mac and cheese, duh! So that's where this amazing gem came from. You can leave out the chicken if you just want it as a side dish, maybe top with some bacon...yum! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span><br />
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 Tbs + 1 tsp olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 cups uncooked macaroni</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 chicken breasts, cut into cubes </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 onion, chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (1 stick) butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 Tbs flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3.5 cups milk (I used 2%) </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 cups Trader Joes English Farmhouse Cheddar with Italian Truffles</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1.5 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp pepper </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup garlic & herb breadcrumbs</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 Parmesan cheese </span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Method:</u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 350°</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cook pasta according to package directions using a large pot with salted water. Drain pasta, do not rinse and set aside. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, heat a large pan over medium high heat with 1 Tbs olive oil. Season chicken with salt, pepper and any other seasonings you want. I used a garlic herb seasoning. Add the chicken to the pan, cook until brown, about 3 minutes per side. The chicken doesn't need to be fully cooked at this point as it will continue cooking in the oven. Remove chicken to a plate and set aside. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Add onion to the pan, adding more oil if needed. Cook until translucent, about 5 minutes. Add the stick of butter and allow to melt. Once melted, add the flour and cook for 1 minute. Slowly add in the milk while whisking to avoid any lumps. Allow the mixture to come to a boil, then reduce heat to low, cooking for 5 minutes or until the mixture has thickened (it should coat the back of a spoon). Turn off the heat and add the cheese, stir to combine and melt the cheese. Add the salt, pepper, pasta and chicken. Stir until combined. Taste for seasonings, you may need more salt or like more pepper. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">In a small bowl, mix the breadcrumbs and Parmesan with 1 tsp olive oil. Pour the pasta mixture into a greased 13x9 inch pan; top with breadcrumb mixture and bake for 30-35 minutes until bubbly and the top is crisp. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Then, indulge! :) </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://sites.google.com/site/doughmesticdivaprint/truffle-white-cheddar-mac-and-cheese" target="_blank"><b>PRINTABLE RECIPE</b></a></span></div>
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