tag:blogger.com,1999:blog-13269627209929022532024-02-07T19:44:58.404-05:00Around the Table: Loving Food in RI & Beyond Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.comBlogger362125tag:blogger.com,1999:blog-1326962720992902253.post-71082843632132099772015-08-01T08:35:00.000-04:002015-08-03T08:39:01.059-04:00New Summer Flavors: Now Swirling at Pinkberry<div class="MsoNormal">
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<tr><td class="tr-caption" style="text-align: center;">My Creation!</td></tr>
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No one can appreciate Pinkberry more than a pregnant woman.
Let me clarify- more than a pregnant woman due to give birth in one week. I
proved this point this weekend. I was asked to try some new flavors Pinkberry
is featuring this summer- Blueberry and Strawberry Margarita. Holy crap were
they delicious!</div>
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Let me start off by saying how all summer long I have been
desperate for a margarita. Talk about the epitome of a summer cocktail. Sweet,
tart, refreshing. Being pregnant throughout the whole summer has made my
margarita drinking impossible. I opted to try the strawberry margarita yogurt
for this very reason. I could have some sense of normalcy and pretend I was
sitting on the beach sipping a margarita. </div>
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<tr><td class="tr-caption" style="text-align: center;">Mmmmm Margarita!</td></tr>
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Now those that aren’t in margarita withdrawal like me, don’t
like alcohol, or are kids- Don’t worry! There is no alcohol in this dessert. It
does come with a salty/sugared rim if you would like. The store I went to had
run out of the rim. Otherwise I would be all over that. The yogurt was a
perfect blend of tartness with a hint of sweetness. You can add unlimited toppings
to your yogurt so I chose an endless array of fruit including watermelon,
raspberries, blueberries and strawberries. YUM! So refreshing. </div>
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Because I am pregnant and
everyone tells me I can eat whatever I want ( I am totally aware I
shouldn't) I also tried the blueberry yogurt. It reminded me of blueberry Greek
yogurt. Totally refreshing, not too sweet, but was missing the tartness I
enjoyed with the strawberry margarita yogurt. </div>
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If you haven’t yet, go to Pinkberry ASAP and try these
delicious new flavors! You will not be disappointed!</div>
Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-24436353427660009942014-12-17T08:00:00.000-05:002014-12-17T11:32:59.743-05:00Breaded Baked Cod<br />
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Let me introduce you to my new favorite ( super easy) weeknight dinner. Preparation could not be easier. Ingredients are minimal. You literally throw it in the oven and wait for it to turn into a seafood masterpiece. Yup, I know. Read on.<br />
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When I get home I don't really have time to slave over the stove for an hour. I play with my dogs, tidy up the house, do the dishes. I don't have an hour to cook a labor intensive meal. For all of the needs stated above, this is why this dish is perfect.<br />
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I love cod because it is super mild, very abundant in New England, and can withstand the heat of oven cooking, You can even overcook it and not notice very much. Score! This recipe is fairly basic, but feel free to change it up if you want. Since I have started making this weekly, I have tried different versions. I have added Parmesan to the breadcrumbs( delicious.) I recently bought rosemary garlic panko from Whole Foods which was amazing also.<br />
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Since we are in the Holiday season and you probably have no desire to cook anything too time consuming this dish is perfect. Try it out. You will love it!<br />
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Breaded Baked Cod</h2>
<b>Ingredients:</b><br />
Oil for the baking dish<br />
4 (6-ounce) pieces skinless cod fillet<br />
3/4 teaspoon fine sea salt<br />
1/4 teaspoon freshly ground black pepper<br />
3 tablespoons melted unsalted butter, divided<br />
1 lemon, juice of, divided<br />
1/4 cup dried white or whole wheat bread crumbs<br />
3 tablespoons finely chopped parsley<br />
2 tablespoons finely chopped chives<br />
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<b>Directions:</b><br />
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Preheat oven to 425°F. Oil a 9- x 13-inch baking dish or medium oval baking dish. Sprinkle cod with salt and pepper and arrange it in the dish. Drizzle it with half the butter and half the lemon juice.<br />
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In a small bowl, combine bread crumbs, parsley and chives. Sprinkle the mixture over the cod and drizzle with remaining butter and lemon juice. Bake just until bread crumbs are crisped and cod flakes easily with a fork, about 12 minutes.<br />
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Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com1tag:blogger.com,1999:blog-1326962720992902253.post-74747009692476470682014-12-08T07:30:00.000-05:002014-12-08T14:51:54.136-05:00Baked Mac & Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXhZoRFLdaURQ7IbYluZgnTg6qcBZXo0W1v7tFuwGvL9t0oxuTqHrrPip9EgYPn_IZJUumNNtME8iho3QgFV9JFRz_DoJq12pXLEVndRh86Lcv3Pq-UP04pS-PwNZGwgWG_xZ09VRUZw/s1600/mac+&+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXhZoRFLdaURQ7IbYluZgnTg6qcBZXo0W1v7tFuwGvL9t0oxuTqHrrPip9EgYPn_IZJUumNNtME8iho3QgFV9JFRz_DoJq12pXLEVndRh86Lcv3Pq-UP04pS-PwNZGwgWG_xZ09VRUZw/s1600/mac+&+cheese.jpg" height="320" width="288" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I love mac & cheese. What's not to like really? Pasta is amazing.Cheese is amazing.And the creamy texture? Not to mention.. who doesn't want to sit snuggled on your coach when it is chilly out and eat a gigantic bowl of creamy mac & cheese. Don't make me go on.</span><br />
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<span style="font-family: Verdana, sans-serif;">I grew up eating boxed mac & cheese like many of us did. In college, I ate lots and lots of easy mac. Even worse. And now, I have realized just how easy mac & cheese is to make FROM SCRATCH! I swear. Super easy. And the taste cannot be beaten by that ole boxed powder.</span><br />
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<span style="font-family: Verdana, sans-serif;">For this recipe I used a block of sharp cheddar cheese. Gruyere would also be delicious or you can always make a blend of your favorites. I read somewhere that you shouldn't use extra sharp cheese because it is harder to melt. Another trick is to take the bechamel off the heat before whisking in the cheese. Ever make a cheese sauce and it gets really grainy and gross? Yup, it was too hot and the cheese separated. Bleh. Take the sauce off the flame and add the cheese. You will be golden. Another hint, grate the cheese yourself. Pre-shredded cheeses loose their taste very easily. Take 2 minutes of your time and grate the cheese yourself. You will not be disappointed. </span><br />
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<span style="font-family: Verdana, sans-serif;">I actually prefer mac & cheese NOT baked most of the time, but I decided to bake this one. I have to say, the crunchy topping was quite delicious! </span><br />
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<span style="font-family: Verdana, sans-serif;">Baked Mac & Cheese</span></h2>
<b><span style="font-family: Verdana, sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Verdana, sans-serif;">2 cups orecchiette pasta</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp butter ( 1 extra tsp for buttering the pan)</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp flour</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups Whole Milk</span><br />
<span style="font-family: Verdana, sans-serif;">2 cup sharp Cheddar Cheese ( Grate it yourself)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup panko bread crumbs</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup grated Parmesan</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons fresh parsley chopped</span><br />
<span style="font-family: Verdana, sans-serif;">Pepper to taste</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Directions:</span></b><br />
<span style="font-family: Verdana, sans-serif;">1. Cook the pasta according to package instructions until just al dente. Drain and reserve the pasta. Set aside.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Meanwhile, melt the butter in a saucepan over medium heat. Sprinkle in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and cook, stirring frequently, until thickened, 5 minutes. Cug the heat and add the cheddar and stir until melted.Add some black pepper. Sauce may need salt, but I doubt it. Toss in cooked pasta and coat. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Heat the broiler. Pour the mac & cheese mixture into a buttered 8" square baking dish or individual ramekins. </span><br />
<span style="font-family: Verdana, sans-serif;">4. Mix breadcrumbs, parmasean and parsley in a small bowl. Top the mac & cheese with breadcrumb mixture. </span><br />
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<br />Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-42523702365267285802014-11-25T08:27:00.001-05:002014-11-25T08:31:11.310-05:00Shopping for a Special Foodie in your Life?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBm4EdEzMSXVaAJB_3fqVF1cv12D3LtgHAMMs9JObyp5aNL5Veu1sCjLTsIR2qBZsct54mx1_SBW4a86dbBHEgRXfym5DkDab4XrB3LllkITGE3MHtqYtZF3KEGCIsFuLnYkDVkDbl1o/s1600/foodie-gifts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBm4EdEzMSXVaAJB_3fqVF1cv12D3LtgHAMMs9JObyp5aNL5Veu1sCjLTsIR2qBZsct54mx1_SBW4a86dbBHEgRXfym5DkDab4XrB3LllkITGE3MHtqYtZF3KEGCIsFuLnYkDVkDbl1o/s1600/foodie-gifts.jpg" height="123" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Everyone wants to give a great gift to that special someone in their lives. Aren't we sick of receiving gift cards? Shouldn't we upgrade our gift giving experience? If there are any foodies in your lives this list is a great start to buy some amazing gifts this holiday season!</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Nudo <a href="http://www.nudoadopt.com/EN/olive-oils-pc-2.php">Olive Oils</a> & <a href="http://www.nudoadopt.com/">Olive Tree Adoptions</a></b></span><br />
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<span style="font-family: Verdana, sans-serif;">Want an uber unique gift for your favorite foodie? Want it at a discount on black Friday? Look no further! Nudo is offering both the Nudo Italia Adopt An Olive Tree or Tea Garden program at a 20% discount off all adoptions with the codes below. The Nudo offerings are unusual, sought after and guaranteed to elicit oohs and aahs from the recipient. </span><br />
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<span style="font-family: Verdana, sans-serif;">Shop and adopt using these codes:</span><br />
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<span style="font-family: Verdana, sans-serif;">Black Friday: NUDOBLACK20December</span><br />
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<span style="font-family: Verdana, sans-serif;">Cyber Monday: NUDOCYBER20</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><a href="http://thefaretrade.com/">The Fair Trade</a></b></span><br />
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<span style="font-family: Verdana, sans-serif;">Their Mission: To deliver the country's most flavorful, hand-crafted ingredients to you each month. This is a subscription based service where you receive an amazing array of chef selected cooking ingredients. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">The Chefs:Cook alongside cutting-edge chefs with member-exclusive video tutorials from the comfort of your own kitchen each month</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Check out what's in November's basket<a href="http://thefaretrade.com/whats-in-the-box/November-2014"> here.</a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">You can gift a subscription <a href="https://thefaretrade.com/subscribe">here</a>.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>DIY Kits</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">From hot sauce, to kimchi to DIY bitters this <a href="http://www.foodandwine.com/slideshows/best-diy-kits">Food & Wine Magazine list</a> has anything you might want to DIY at home!</span><br />
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<span style="font-family: Verdana, sans-serif;">Who ever your foodie friend or family member is they will LOVE all of these awesome gifts. Think outside the box this Christmas!</span>Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-86642124378057091272014-11-20T12:21:00.000-05:002014-11-20T13:40:00.838-05:00Maple Brussels Sprouts with Blue Cheese & Bacon<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;">Can I tell you guys how much I LOVE brussels sprouts? I never ate these little morsels of amazingness growing up, but I sure make up for it as an adult. Whoever says they hate brussels sprouts please try them again. Not boiled. That is gross. Sauteed with some maple syrup, bacon and blue cheese crumbles. You can thank me later. </span></div>
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<a name='more'></a><span style="font-family: Verdana, sans-serif;">We make this dish every week, but it would also be great on Thanksgiving. I made brussels for Thanksgiving last year and they were so easy! You can roast them, but I prefer to saute them. I pre-sauteed them in the morning and then finished them off when family arrived in five minutes. For this dish, I used this fantastic wild boar bacon we got from a local farmers market, but feel free to use whatever kind you like. Now let's talk abotu maple syrup. PLEASE do not use the sugar water type syrup shaped like a person. Get real maple syrup. It is worth the extra couple of dollars. Hell, I got organic pure maple syrup from trader Joe's for $7. And lastly, the amazing blue cheese. Some people have a blue cheese aversion, so maybe serve it on the side? It is such a perfect combo with the bacon and sweet syrup. </span><br />
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<span style="font-family: Verdana, sans-serif;">What is your Favorite Thanksgiving side dish?</span></h2>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Verdana, sans-serif;">1 pound of brussels sprouts cut in half</span></div>
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<span style="font-family: Verdana, sans-serif;">3 strips of bacon ( chopped)</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tablespoons of maple syrup</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup of blue cheese</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt & Pepper to taste</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Directions:</b></span></div>
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<span style="font-family: Verdana, sans-serif;">1. Chop up bacon and saute on medium meat until crispy. Spoon out bacon and leave oil. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2. Chop sprouts in half and put in pan with bacon fat. Saute until sprouts are tender (10-12 minutes.)</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Add bacon bacon and turn off heat. Add maple syrup and saute further. Add blue cheese. </span></div>
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<span style="font-family: Verdana, sans-serif;">4. Enjoy & Serve!</span></div>
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Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com2tag:blogger.com,1999:blog-1326962720992902253.post-41406551549066304642014-11-18T12:42:00.001-05:002014-11-18T12:42:24.471-05:00Sausage Kale and Goat Cheese Frittata<br />
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Looking for a super easy breakfast dish that you can make one day and feed yourself for the whole week? I know I do. I appreciate sleeping as late as I possibly can every morning. If my breakfast is already made for me I will be way less likely to stop and get a bagel, croissant or even worse not have breakfast at all. Frittatas( basically an Italian omelet) are super easy to make, you can fill them with whatever you want.My favorite are filled with veggies and protein ( and sometimes potatoes!) What's not to like?<br />
<br />
<a name='more'></a>I decided to fill this frittata with what I had on hand which was cranberry chicken sausage from Trader Joe's, pre-shopped kale, left over broccoli and my favorite goat cheese. So what I usually do is make this frittata on Sunday for the whole week. I usually allot 1-2 eggs per day You can even use a mixture of eggs and egg whites. I then cut the frittata into 5 wedges and individually wrap them in aluminum foil. Pop them in the fridge and throw them in the oven each morning ( or a skillet) on broil to heat them up. Done!<br />
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What would be in your frittata?</h2>
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Sausage Kale and Goat Cheese Frittata</h2>
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<div>
<b>Ingredients: </b></div>
<div>
2 handfuls of pre-chopped( & washed) kale</div>
<div>
2 tablespoons olive oil</div>
<div>
7 whole eggs</div>
<div>
3 cranberry chicken sausage links chopped into bites( From Trader Joe's)</div>
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1/4 cup goat cheese crumbles</div>
<div>
1/4 cup shredded mozzarella </div>
<div>
1/4 cup chopped broccoli</div>
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salt & pepper to taste</div>
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<br /></div>
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<b>Directions:</b></div>
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<br /></div>
<div>
Beat eggs and season well. </div>
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Heat oil in a small cast iron or other ovenproof skillet and cook kale and sausage 2 to 3 minutes until tender. Add eggs and cook 1 to 2 minutes until almost set. </div>
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Dot with goat cheese and broccoli, then sprinkle with mozzarella. </div>
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Place under broiler until golden, 2 to 3 minutes.</div>
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Shake pan ( WITH MITTS ON) to make sure the center doesn't jiggle. If it does, just leave it in for a little longer. </div>
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Shake the frittata around in the pan and cute around the edges with a knife. Gently slide frittata out of the pan onto a cutting board.Cut and Serve.</div>
Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-74007184896415993812014-11-13T17:14:00.000-05:002014-11-13T17:14:03.359-05:00Vacation's Over! I'm back!<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKc-iKpOLx5eLKwFdCc31J9ZnUoCGMz34E4y0jc6rjw6YIyUJO0U3n_k0gnC5Rl-5pbARoR85HwKRsoVEUwZA3qw8aKuJU8iQp1WmugzBunOvYkkhup6ewDYR9W09ks3vFVXC8-ODx22M/s1600/leanne.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKc-iKpOLx5eLKwFdCc31J9ZnUoCGMz34E4y0jc6rjw6YIyUJO0U3n_k0gnC5Rl-5pbARoR85HwKRsoVEUwZA3qw8aKuJU8iQp1WmugzBunOvYkkhup6ewDYR9W09ks3vFVXC8-ODx22M/s200/leanne.png" width="171" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ladies & Gents! I
am back. I am so sorry for leaving you all hanging waiting patiently for some
yummy recipes and banter for the last month. I just needed a break BUT… Don’t
worry. I have still been cooking every night! What you missed… </span></div>
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<span style="font-family: Verdana, sans-serif;">We adopted a dog! Named after food of course: Peanut! Now sister to Meatball the pug.</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9_b5HwQY5SV_Y7ZCNpNX6toCEoz0zq8oT9oP88p95jyKbn8vwwfWJBqEffsF-Ik0rIbUR1EsSr9HAksmvrnm0BlfxTlA1OCs2Issb5RfrkMSVo4RSoj5PJuOsJxt1_vCB0WC5nTrfkY/s640/blogger-image--258202606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9_b5HwQY5SV_Y7ZCNpNX6toCEoz0zq8oT9oP88p95jyKbn8vwwfWJBqEffsF-Ik0rIbUR1EsSr9HAksmvrnm0BlfxTlA1OCs2Issb5RfrkMSVo4RSoj5PJuOsJxt1_vCB0WC5nTrfkY/s320/blogger-image--258202606.jpg" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I went to San Francisco!</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtINUHdq8we1nnR1ZntYq0KO4u8EDmrBi4etVwv0rxzU_OMDeOjASmaH_sKg8nW7vikBkuUjpTYBfqNRX0qyQffoTU_MMspucevQg3isC0nXaDg9TG39hEZ9FvyETuXUbLxpdZO1pw_d4/s640/blogger-image-858937049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtINUHdq8we1nnR1ZntYq0KO4u8EDmrBi4etVwv0rxzU_OMDeOjASmaH_sKg8nW7vikBkuUjpTYBfqNRX0qyQffoTU_MMspucevQg3isC0nXaDg9TG39hEZ9FvyETuXUbLxpdZO1pw_d4/s320/blogger-image-858937049.jpg" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Celebrated my 3 year blogaversary!!</span></h2>
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<span style="font-family: Verdana, sans-serif;"><br />I've been insanely drained from work ( womp womp)</span></h2>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">But I am ready to start up again. Here are some teasers on
what I have been working on:</span></div>
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<ul>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">Blue Cheese & Bacon Kale</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">Easy Peasy Baked Cod</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">Crispy Oven Roasted Chicken with Herbed Butter</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">Maple Glazed Brussels Sprouts with Bacon</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;">AND MUCH MUCH MORE! Thanks for sticking with me and giving
me a month vacation. Love you guys!</span></div>
Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com1tag:blogger.com,1999:blog-1326962720992902253.post-68912927708874260772014-09-21T18:12:00.002-04:002014-09-21T18:19:12.876-04:00Are you Ready Rhode Island?Taste Trekkers is here!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqyf0JX9tuE4cidg8OsGiivBMjRl73E1VTaC8ZWPkEJA-6HitZi4G7s9fqJJdb25MR0KIow5v6w8LHmzanPR_UZbhwjCYD1dPPEpNuXX5kef2sbvHwmJWh7ZN2DBJpEU-t8OGU45rr3c/s1600/Taste-Trekkers-Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqyf0JX9tuE4cidg8OsGiivBMjRl73E1VTaC8ZWPkEJA-6HitZi4G7s9fqJJdb25MR0KIow5v6w8LHmzanPR_UZbhwjCYD1dPPEpNuXX5kef2sbvHwmJWh7ZN2DBJpEU-t8OGU45rr3c/s1600/Taste-Trekkers-Image.jpg" height="320" width="213" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Have you ever planned a vacation around food? (Yes.) Do you enjoy attending events where you can eat, drink and be merry? Yes. Ok then. Read on......</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Founded in 2013, Taste Trekkers is the nation’s leading food tourism website providing travel tips and local food recommendations to thousands of traveling foodies around the globe. Geared toward people who plan their vacations around food, Taste Trekkers offers curated advice from culinary experts in the form of its Find Dining Podcast, Food & Travel Blog, and its nationally celebrated Food and Travel Expo. And lucky us, they will be in Providence Friday October 3rd to Sunday the 5th! </span><br />
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<a name='more'></a><span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I attended this amazing event last year and I cannot say enough good things about it. Rubbing elbows with our small state's top chefs,learning more about foodie vacations, eating and drinking delicious food and beverages from local establishments and did I mention stuffing your face for delicious food? </span><br />
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<span style="font-family: Verdana, sans-serif;">Don't believe me? Watch this short video from the event last year!</span><br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/yQtGHnR4288?feature=player_embedded' frameborder='0'></iframe></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">There is a whole weekend full of events that all of you can attend. Foodie Day is simply an amazing event. The event will take place at the iconic Biltmore Hotel in Providence. Ride the elevator all the way to the top floor to the Grand Ball Room and you are off to foodie paradise. Tickets for this event and the scavenger hunt can be purchased at the link below. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Lucky for all of you amazing readers I have a pair of tickets to give away for Foodie Day AND the Scavenger Hunt! To win, post a comment below or tweet "I want to win tickets to @tastetrekkers Foodie Expo @tiniest_bean."Winner will be chosen Thursday 9/25. </span><br />
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<span style="font-family: Verdana, sans-serif;">TICKETS:</span><br />
<span style="font-family: Verdana, sans-serif;"><b>( Event is 18+)</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Tickets can be purchased at https://kiosk.eztix.co/kiosk/30437.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Complimentary tickets for Industry Day can be requested at http://tastetrekkers.com/industry-day-tickets/. </span><br />
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<span style="font-family: Verdana, sans-serif;">• Industry Day: (Sold Out)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">• Foodie Day ($50, $65 day of)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">• Scavenger Hunt ($10, $5 with Saturday ticket)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">For a full schedule of events for Saturday Click <a href="http://tastetrekkers.com/saturday-october-4th-foodie-day/?doing_wp_cron=1411271658.3314568996429443359375">here</a>!</span>Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com4tag:blogger.com,1999:blog-1326962720992902253.post-19552244946796804232014-08-17T20:49:00.001-04:002014-08-17T20:49:31.009-04:00Lightened Up Enchilada Pasta<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGa8vygetQk5kim8LDrJlOFRgb69Np3nOGUgsjr859C7HdngwZ0M5J4I0a5tHBC3n9XUGUU8RkVFsE_JWE_anEzoew9oszE4voL31oqGYMR1d0zpoaLIMdzG3pCYrIrYj47R5nN70b8u8/s640/blogger-image-652669477.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGa8vygetQk5kim8LDrJlOFRgb69Np3nOGUgsjr859C7HdngwZ0M5J4I0a5tHBC3n9XUGUU8RkVFsE_JWE_anEzoew9oszE4voL31oqGYMR1d0zpoaLIMdzG3pCYrIrYj47R5nN70b8u8/s400/blogger-image-652669477.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mexican Pasta Time!!</td></tr>
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For this dish I am combining two of my favorite cuisines: Mexican & Italian. Well, the only Italian part is that there is pasta in it, but whatever. You get my point. You can find enchilada pasta all over pinterest these days, but I thought I would bring you a lighter version so you don't have to worry about your waistline. </div>
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So cream sauces are my favorite. However my ass hates them. I lightened up this cream sauce with almond milk. It is fairly low in calories( about 50 calories in a cup) so it is perfect in place of milk or cream. It thickens up while it cooks just like milk/cream and everything! You can add whatever enchilada toppings too! I added black beans, corn and jalapenos, but if your family is not a fan of going the vegetarian route you can add chopped chicken, shrimp, ground beef... I mean really anything you want. And to add the health factor I used whole wheat pasta. If I can fool my husband into eating it you guys can fool your kids. So get back on board with your health and eat pasta again without guilt!</div>
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<br /></div>
<h2>
Lightened Up Enchilada Pasta</h2>
<div>
Makes 3-4 servings</div>
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<div>
<b>Ingredients: </b></div>
<div>
<br /></div>
<div>
1/2 Box of whole wheat shells ( or pasta of your choice)</div>
<div>
1/3 cup frozen corn</div>
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1/2 cup black beans ( drained)</div>
<div>
2 tablespoon of chopped jalapenos</div>
<div>
1/2 cup of queso fresco cheese ( or feta if you can't find that)</div>
<div>
1/3 cup enchilada sauce</div>
<div>
1/2 cup sharp cheddar cheese</div>
<div>
4 scallions chopped</div>
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1 tomato chopped</div>
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<br /></div>
<div>
Cream Sauce</div>
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1/2 cup unsweetened almond milk ( or regular)</div>
<div>
2 tablespoons butter</div>
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2 tablespoons AP Flour</div>
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<br /></div>
<div>
<b>Directions:</b></div>
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<br /></div>
<div>
1. In a large pot, boil water for the pasta. Once the water is at a rolling boil pour in 1/2 box of shells and cooked to package directions ( usually about 8-10 minutes.) Salt water. </div>
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<div>
2. While pasta is cooking, start working on the sauce. In a separate saute pan, on medium heat, let butter melt and add flour. With a whisk, make sure all flour is cooked out by stirring for a minute. Add Milk. Continue stirring with whisk. Continue whisking as sauce thickens. </div>
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3. Add enchilada sauce, corn, jalapenos and beans, 1/2 of the scallions and cheddar cheese and mix. </div>
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4. Drain pasta and add to sauce mixture. Add to serving bowls and top with the rest of scallions, tomatoes and queso fresco. </div>
Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-91410689295042914362014-08-11T15:38:00.000-04:002014-08-11T15:39:47.777-04:00Like Whiskey? Like Politics? I Have Just the Event...<span style="font-family: Verdana, sans-serif;">Hello Whiskey lovers everywhere! Did you know about an awesome event at Sons of Liberty Spirits in South Kingstown, RI? Sons of Liberty Spirits will be hosting “Eat Drink RI’s: Food Will Help Rhode Island Grow” Gubernatorial Town Hall Debate on Wednesday, August 13 at 6:30 p.m-8:30pm.</span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"></span><br />
<a name='more'></a><span style="font-family: Verdana, sans-serif; font-weight: normal;">The Town Hall, which will take place inside the walls of the Sons of Liberty distillery, will </span><span style="font-family: Verdana, sans-serif; font-weight: normal;">be a gubernatorial debate featuring all six candidates running for governor of Rhode Island </span><span style="font-family: Verdana, sans-serif; font-weight: normal;">later this year. The meeting will focus specifically on the food and beverage industry in </span><span style="font-family: Verdana, sans-serif; font-weight: normal;">Rhode Island, which will allow those in attendance the opportunity to pose questions to </span><span style="font-family: Verdana, sans-serif; font-weight: normal;">each candidate on how they plan to encourage further growth in the industry, and their </span><span style="font-family: Verdana, sans-serif; font-weight: normal;">plans to work with and assist culinary businesses to help stimulate the local economy.</span><span style="font-family: Verdana, sans-serif; font-weight: normal;"><br /></span><span style="font-family: Verdana, sans-serif; font-weight: normal;">A portion of the questions to be asked to the panel of candidates at the Town Hall will be collected </span><span style="font-family: Verdana, sans-serif; font-weight: normal;">from Rhode Island business owners or local workers in the food and beverage industry. </span><span style="font-family: Verdana, sans-serif; font-weight: normal;">Attendees can submit their questions for the candidates to Eat Drink RI via email at (townhall@eatdrinkri.com.)</span><br />
<span style="font-family: Verdana, sans-serif; font-weight: normal;"><br /></span><span style="font-family: Verdana, sans-serif; font-weight: normal;">Those attending are invited to stay for a special social reception sponsored by Sons of </span><span style="font-family: Verdana, sans-serif; font-weight: normal;">Liberty and Wild Wood Catering following the debate’s conclusion. The reception will </span><span style="font-family: Verdana, sans-serif; font-weight: normal;">feature various tastings of Sons of Liberty’s award winning and “World’s Best” line of </span><span style="font-family: Verdana, sans-serif; font-weight: normal;">spirits and a delicious boutique spread provided by Wild Wood Catering. The event is 21+ </span><span style="font-family: Verdana, sans-serif; font-weight: normal;">and open to the general public. Admission is free and seating is limited. All attendees are </span><span style="font-family: Verdana, sans-serif; font-weight: normal;">encouraged to register online at http://eatdrinkri.com. So there you have it folks. </span><br />
<span style="font-family: Verdana, sans-serif; font-weight: normal;"><br /></span><span style="font-family: Verdana, sans-serif; font-weight: normal;">Whiskey. </span><span style="font-family: Verdana, sans-serif; font-weight: normal;">Politics.Good Food. Did I mention whiskey? </span><br />
<span style="font-family: Verdana, sans-serif; font-weight: normal;"><br /></span>
<br />
<span style="font-family: Verdana, sans-serif;">Already have plans this Wednesday? Visit Sons of Liberty for a tasting, buy it at a liquor store near you or drink it in the many cocktails that are on the menus in some of Rhode Island's best restaurants around the state!Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com2tag:blogger.com,1999:blog-1326962720992902253.post-79907382650862244732014-07-31T15:14:00.000-04:002014-07-31T15:14:04.003-04:00Tropical (Pup)sicles<br />
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Pup recipe alert! I couldn't help but sharing one of my new favorite summer pup recipes with all of you! Meatball has loved all of the <a href="http://aroundthetableri.blogspot.com/p/recipes.html">pupsicles</a> I made for her last summer. Basically if you add any fruit your pup likes ( except grapes) you can't really go wrong. The other reason why I love serving Meatball pupsicles is that it takes her forever to eat them. That means we can eat dinner in peace. If any of you have a pug you understand. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3UIWc6bqSus4gC4wfc9wRhCwPiMwfntwnxswE83qBA7nSEwSR1rjQ-BWG2d4TQPJVfdNT7YBpQ_5AG9rPHapmPJc_obALG-qrESZ8gcnC76sI5Ecl2t4cIGibw4YiowX38mj3EIfE6gk/s640/blogger-image--456189890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3UIWc6bqSus4gC4wfc9wRhCwPiMwfntwnxswE83qBA7nSEwSR1rjQ-BWG2d4TQPJVfdNT7YBpQ_5AG9rPHapmPJc_obALG-qrESZ8gcnC76sI5Ecl2t4cIGibw4YiowX38mj3EIfE6gk/s320/blogger-image--456189890.jpg" width="320" /></a></div>
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For these yummy pupsicles I blended banana, unsweetened apple sauce and coconut oil. And let me tell you, Meatball loved it. You don't need a ton of coconut oil. I only used one teaspoon for the <a href="http://www.dogingtonpost.com/benefits-of-coconut-oil-for-dogs/">health benefits</a>. Plus Meatball loves it. Did I mention it is great for her coat, skin and immune system. It even cleared up the pug acne she gets on her mustache line. </div>
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As if it could get any better, these are so easy to make. Mash the banana, add in the apple sauce and coconut oil. Freeze. Done. If you are having trouble taking the pupsicles out of the muffin tin just run the bottom of the tin under hot water and they pop right out! After they are frozen, I took them all out and put them in a ziplock bag for later treats!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPhRTLWtSUlFOXuq0zpy8Dag28veBmOS_Q7Z9Y_J0AYTO1y5_GQjJvD-dKog9fe-YH1r3PNC5qvUptQNPsSY_13fXM3O_UbTMGdfi3f90b6cj6qx9OqSEY1_jtgchfwHaXCZwWMArF8I/s640/blogger-image--144208990.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPhRTLWtSUlFOXuq0zpy8Dag28veBmOS_Q7Z9Y_J0AYTO1y5_GQjJvD-dKog9fe-YH1r3PNC5qvUptQNPsSY_13fXM3O_UbTMGdfi3f90b6cj6qx9OqSEY1_jtgchfwHaXCZwWMArF8I/s400/blogger-image--144208990.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pupsicles Before Freezing</td></tr>
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<h2>
Tropical (Pup)sicles</h2>
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<b>Ingredients: </b></div>
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2 cups unsweetened apple sauce</div>
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2 bananas mashed</div>
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1 tsp coconut oil</div>
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<b>Directions:</b></div>
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1. Mix banana, apple sauce and oil. Scoop into muffin tin and freeze overnight. </div>
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2. To loosen up pupsicles run hot water over bottom of muffin tin. Take out and put in freezer bag. </div>
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3. Serve to your favorite pup!</div>
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Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-40320216242521871412014-07-21T15:34:00.003-04:002014-07-31T14:35:30.169-04:00Oreo Explosion Ice Cream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSx6493Ejtit4eMu1axjGRaMB_B9JrLEimz6NEzDwgrQ0KaSqym-Yzt3Xnu3637KfGmgzGoi7qeL_22otMepF0UTM8kXQJI7-BWkH9fCw9iWyWk8DWgG7zc-ucZzJNuM977TIQQEoDtUE/s1600/ice+cream+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSx6493Ejtit4eMu1axjGRaMB_B9JrLEimz6NEzDwgrQ0KaSqym-Yzt3Xnu3637KfGmgzGoi7qeL_22otMepF0UTM8kXQJI7-BWkH9fCw9iWyWk8DWgG7zc-ucZzJNuM977TIQQEoDtUE/s1600/ice+cream+cake.jpg" height="240" width="320" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">So Sunday was National Ice Cream Day. What better way than
to celebrate with an ice cream cake! It also happened to be my Hubby’s birthday
and this amazing cookie explosion cake was his only request. </span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">He is pretty
obsessive about cookies and cream ice cream so why not make a huge cookies and
cream cake covered in oreos and fudge? Ice cream cakes are surprisingly expensive
in the market and who knows what crap they put in them. I got organic ice
cream, cream, fake Whole Foods Oreos and they were just as delicious as some
ice cream cake from the supermarket ... dare I say BETTER. Whipping your own
whip cream is such an easy step and it has so much more flavor than cool whip.
Not to mention it has no hydrogenated oils so don’t skip this step. </span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Not a fan of oreos? Make this cake into whatever you want!
My next one will be a Reeses Explosion Cake. Melted peanut butter, fudge,
chocolate ice cream. SO AMAZING. Here are some other ideas: </span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Almond Joy : Coconut ice cream, hot fudge, crushed almond
joy candies</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Cherry Garcia: Strawberry ice cream ( or cherry if you can
find it) crushed frozen cherries, chocolate chunks, chocolate fudge</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Snickers: Vanilla ice cream, caramel , peanuts, chocolate
fudge</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">The best part about this ice cream cake is making it to fit
your needs. You can make it with coconut milk ice cream, gelato for a lower
calorie treat or even sorbet! That would be interesting.</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Oreo Explosion Ice Cream Cake</span></b></h2>
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<a href="http://www.laurenslatest.com/peanut-butter-oreo-ice-cream-cake/"><span style="font-size: x-small;">Adapted from Lauren's Latest</span></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTS:</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">1 package Oreo Cookies </span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">3 tablespoons melted butter</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">2-2 ½ cups cookies
& Cream ice cream</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup chocolate Fudge Sauce</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">3/4 cup heavy whipping cream</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons powdered sugar</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon vanilla</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">DIRECTIONS:</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Remove chocolate ice cream from freezer.</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Place 12 Oreo cookies into a food processor and grind into
crumbs. Stir in melted butter. Press mixture into the bottom and up the sides
of a 6-inch springform pan. Freeze. While you are doing this, keep ice cream on
the counter to soften.</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Measure out 2 cups of ice cream. Remove crust from freezer
and spread ice cream evenly into the bottom. Layer 5 oreos on top of ice cream
layer. Microwave hot fudge 30 seconds
and drizzle over oreos evenly. Freeze.</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">In a large bowl, whip cream with powdered sugar and vanilla
until stiff peaks form. Top with
remaining oreo cookies and drizzle with fudge. Freeze 6-8 hours or until
completely solid.</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">To serve, remove from freezer and sit 10 minutes. After 10
minutes, remove sides of springform pan. Use a sharp knife dipped into hot
water to slice easily. </span></b></div>
Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-88868751637408913822014-07-08T21:03:00.000-04:002014-07-08T21:03:08.968-04:00Healthy Chocolate Chip Banana Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CS5_eCnx8qpgdRKLx_QjW6SqTu8B5Rbpn5ReaWAVW2rGixJIDL1vjQ9wGCBqo41Xq7ZSL48nuoU76s-UyEBczW5gbExoyTaGPdsbLjOqN-qz-WQUToRStex-ZuK1XM3pMAbeGig-f68/s640/blogger-image-1381023602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CS5_eCnx8qpgdRKLx_QjW6SqTu8B5Rbpn5ReaWAVW2rGixJIDL1vjQ9wGCBqo41Xq7ZSL48nuoU76s-UyEBczW5gbExoyTaGPdsbLjOqN-qz-WQUToRStex-ZuK1XM3pMAbeGig-f68/s400/blogger-image-1381023602.jpg" width="400" /></a></div>
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I'm sorry. Did I just make a bread with NO BUTTER or OIL? Yup. I did. Was it super moist and totally amazing? YES! This is actually a similar rendition to a recipe I have made before for<a href="http://aroundthetableri.blogspot.com/2013/02/toasted-coconut-banana-bread.html"> coconut banana bread.</a> I have been on a chocolate chip kick lately so I of course added them to the recipe.You can also use carob chips if you would like! This recipe is perfect if you have a couple of old bananas sitting on your counter that you are wondering what to do with. Don't throw them away! They are perfect for banana bread. The browner the banana, the better. </div>
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<a name='more'></a> This should be your go to recipe if 1. you like banana bread 2. are craving something sweet, but don't want to ruin your day of healthy eating or 3. just want to feed your family good ole home made food. I shared this bread with some of my co-workers and they were all raving about it. So if you want to make new friends or keep the people in your family happy made them this bread. They will love you!<br />
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<b> Ingredients</b></div>
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1 ¾ cup whole wheat or all-purpose flour</div>
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1 teaspoon baking powder</div>
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1¼ teaspoon baking soda</div>
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1 tsp cinnamon</div>
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3 Large ripe bananas, mashed</div>
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1 teaspoon vanilla</div>
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½ cup of brown sugar</div>
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3 egg whites</div>
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¼ cup fat free plain Greek yogurt</div>
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¼ cup almond milk</div>
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1/2 cup 70% dark chocolate ( or carob) chips</div>
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<b>Directions</b></div>
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Preheat oven to 350 degrees.</div>
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Mix flour, baking powder, baking soda together in mixing bowl.</div>
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In separate large mixing bowl combine mashed bananas, brown sugar, cinnamon and vanilla. Add egg whites and mix together until smooth. </div>
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Then, slowly add in flour and combine until moist. Next add Greek yogurt and milk. (Depending on the consistency you can add two more tablespoons of milk. If you like your bread more dense —omit the milk — but if you like it more airy or lighter you can add it.) </div>
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Pour into greased 9×5 inch loaf pan. </div>
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Bake for 50 minutes or until toothpick comes out clean and the bread is golden brown.</div>
Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-68103250463155407242014-07-01T17:33:00.001-04:002014-07-14T08:50:54.380-04:00Taking a Moment for Meso<span style="font-weight: normal;"><span style="font-family: Trebuchet MS, sans-serif;">So I am taking a break today from writing about food to partake in a campaign to spread awareness about mesothelioma - a cancer caused only by asbestos exposure with everyone. The goal is just to make people more aware of the cancer and to understand where it comes from. If the entire campaign can save one life, it is all worth it! Please read on to understand some facts about mesothelioma.</span></span><br />
<h2 style="text-align: center;">
<span style="font-weight: normal;"><span style="font-family: Verdana, sans-serif;">What causes Meso? Are you at risk?</span></span></h2>
<h2 style="text-align: center;">
<span style="font-weight: normal;"><span style="font-family: Verdana, sans-serif;">What are the symptoms?</span></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAvD7iyDvg-4Hlm24d1yXTbYP1AblD4jV3WVdOafARkZssnRKQXF7rn5FIxRaS5VKraX5NVYKbzlNAtb4t-rvbQkibIQjwLtmDUPcPN1_M9k39iB9haic5JLTz_CcjjLdtDgWsb6fc1g/s1600/MESO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAvD7iyDvg-4Hlm24d1yXTbYP1AblD4jV3WVdOafARkZssnRKQXF7rn5FIxRaS5VKraX5NVYKbzlNAtb4t-rvbQkibIQjwLtmDUPcPN1_M9k39iB9haic5JLTz_CcjjLdtDgWsb6fc1g/s1600/MESO.jpg" height="268" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Where was asbestos used?</span></h2>
<h2 style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">During the Industrial Revolution, asbestos use grew in factories and other heavy industries throughout the United States and abroad. Asbestos was used not only in factories, but also in oil refineries, chemical plants, on railroad cars, and in shipyards. Asbestos materials were used to insulate pipes and boilers in steam locomotives, to line tanks and ovens in refineries, and could be found literally everywhere aboard the nation’s ships, from engine rooms to galleys. As the twentieth century progressed, more uses for asbestos were found. It was used in the brakes and clutches of automobiles, insulated America’s new skyscrapers, and was used extensively in the construction industry, where it was used in asbestos products like joint compounds, cements, roofing shingles, ceiling and floor tiles, siding, stucco, plaster, and much more. Those workers at risk included any that worked in an asbestos-heavy industry or frequently handled asbestos products.</span></h2>
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<h2 style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">How to Potentially Avoid Asbestos Exposure </span></h2>
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<span style="font-family: Trebuchet MS, sans-serif;">The Environmental Protection Agency (EPA) has also issued recommendations on how people can protect themselves against non-occupational asbestos exposure:</span></div>
<ol style="font-size: 13px; line-height: 16px;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Regular inspection and monitoring of <a href="http://www.mesothelioma.com/asbestos-exposure/products/" style="text-decoration: none;">asbestos products</a> or materials in and around the home; asbestos was part of many common building materials.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Having asbestos abatement carried out by trained, licensed professionals with proper safety equipment only.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Avoiding sweeping, vacuuming, sanding, scraping or otherwise disturbing any surfaces that may be made from asbestos or contain asbestos materials.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Avoiding the use of tobacco; studies have demonstrated a link between <a href="http://www.mesothelioma.com/mesothelioma/risk-factors/smoking.htm" style="text-decoration: none;">smoking and mesothelioma</a> showing that smokers face up to a 9000% greater chance of contracting <a href="http://www.mesothelioma.com/asbestos-cancer/" style="text-decoration: none;">asbestos cancer</a>.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Getting regular checkups, particularly if there is a known history of asbestos exposure (i.e. having worked in an industrial occupation).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></li>
</ol>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13px; line-height: 16px;">I know first hand about this. We recently bought a house that was built in 1930 and we had some exposed pipes in the basement. You can save money, and wrap the asbestos laced pipes yourself or let professionals in HAZMAT suits do it. Clearly, I did the latter to avoid exposure. And I obviously had no idea what I was doing. </span><br /><span style="font-size: 12.727272033691406px; line-height: 15.994318008422852px;">So I am taking a break today from writing about food to partake in a campaign to spread awareness about mesothelioma - a cancer caused only by asbestos exposure with everyone. The goal is just to make people more aware of the cancer and to understand where it comes from. </span><span style="font-size: 12.727272033691406px; line-height: 15.994318008422852px;"><span style="background-color: white; font-size: 14.44444465637207px; line-height: normal;">If you want more information about mesothelioma, please visit the </span><a href="http://www.mesothelioma.com/" style="background-color: white; color: #1155cc; font-size: 14.44444465637207px; line-height: normal;" target="_blank">Mesothelioma Cancer Alliance</a><span style="background-color: white; font-size: 14.44444465637207px; line-height: normal;">!</span></span></span></div>
Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-66656128338713542042014-06-24T19:14:00.001-04:002014-06-24T19:14:19.458-04:00Crunchy Blue Cheese Celery Slaw<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYWMJrVqLtES00nmU7Qjsyqw7iASfW5PTqwQrfV_kyq771vCAMtlOtH3qZLrtO-dHuxj1v0B1lpRRqkb0hJdnG0kqZwbeT_MxrYSkjRWw1E8j3NmnElvxKhUSgn509Ckbm9yMt7ftInw/s640/blogger-image--724938691.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYWMJrVqLtES00nmU7Qjsyqw7iASfW5PTqwQrfV_kyq771vCAMtlOtH3qZLrtO-dHuxj1v0B1lpRRqkb0hJdnG0kqZwbeT_MxrYSkjRWw1E8j3NmnElvxKhUSgn509Ckbm9yMt7ftInw/s400/blogger-image--724938691.jpg" width="400" /></a></div>
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Obsessed with buffalo chicken? Yup, me too. I tried out a <a href="http://abc.go.com/shows/the-chew/recipes/grilled-buffalo-chicken-with-crunchy-celery-salad-clinton-kelly">new recipe</a> from one of my favorite food shows The Chew. Haven't watched it yet? You are missing out! Clinton Kelly one of my favorite TV personalities came up withe the most amazing buffalo chicken dish. Grilled buffalo chicken a blue cheese celery slaw. Get it? It is a play of buffalo wings, but surprisingly healthier. </div>
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<a name='more'></a>In the recipe Clinton used chicken legs and thighs, I tend to lean towards boneless chicken, but didn't want to skimp on flavor so I used boneless, skinless chicken thighs. DELICIOUS. This slaw is the perfect accompaniment to the grilled buffalo chicken. It has the crunchiness you crave in a slaw, but with a added tanginess of blue cheese. Random thought, but this slaw would also be delicious as a potato salad. Add some boiled potatoes and drizzle some buffalo sauce at the end.. done. Buffalo potato salad. See how my mind works? Maybe it is the glass of wine I am drinking right now. Oh well, let's keep with these awesome thoughts.<br />
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You should totally mix the dressing a couple of hours before so the flavors have time to meld together. You can use bottled dressing for this. but I assure you it is SO EASY to make your own.You control the ingredients and calories. So try this amazing pair at your next BBQ! </div>
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<h2>
Crunchy Blue Cheese Celery Slaw</h2>
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<span style="font-size: x-small;">Adapted from ABC's The Chew</span></div>
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<span style="font-size: x-small;">Ingredients:</span></div>
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<span style="font-size: x-small;">6 Ribs Celery (leaves included thinly sliced) </span></div>
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<span style="font-size: x-small;">1 Cucumber (sliced) </span></div>
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<span style="font-size: x-small;">1/2Red Onion (thinly sliced) </span></div>
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<span style="font-size: x-small;">3 ounces Maytag Blue Cheese (crumbled) </span></div>
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<span style="font-size: x-small;">1/4 cup butter milk( eye ball it, you might need less)</span></div>
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<span style="font-size: x-small;">1 tsp red wine vinegar</span></div>
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<span style="font-size: x-small;">1 tsp Olive Oil</span></div>
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<span style="font-size: x-small;">Directions:</span></div>
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<span style="font-size: x-small;">1. After chopping celery, cucumber and onion add to large bowl. </span></div>
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<span style="font-size: x-small;">2. In a separate bowl mix, cheese, buttermilk and vinegar and olive oil. Let sit for 1-2 hours in fridge. </span></div>
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<span style="font-size: x-small;">3. Add dressing to veggies and toss & serve!</span></div>
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Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-90881704160887789892014-06-16T08:59:00.001-04:002014-06-16T08:59:53.953-04:00Healthy Dark Chocolate Oatmeal Bars<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGMAh9PiIx0_F3vor3hVDfpm-PFP1Mx4alFTLj_82lW9_3TPmXg7-4_fjVa6QvYHxOzddwQYD0LY0645abrcW9eWWgEgp9EGVFevSGCfSKfOVQQzoeGTn3FSfWW_b88_cx2ZPKooBeAA/s640/blogger-image-1048321731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGMAh9PiIx0_F3vor3hVDfpm-PFP1Mx4alFTLj_82lW9_3TPmXg7-4_fjVa6QvYHxOzddwQYD0LY0645abrcW9eWWgEgp9EGVFevSGCfSKfOVQQzoeGTn3FSfWW_b88_cx2ZPKooBeAA/s400/blogger-image-1048321731.jpg" width="400" /></a></div>
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Finally! A recipe that satisfies my sweet tooth and is
healthy! What drew me to this recipe is the sheer volume of dark chocolate.
These bars looked so chewy and chocolaty that there was no way I could say no.
Did I mention the words ( idiot proof) were in the title?So for all of you
non-bakers.. this is the recipe for you!</div>
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These bars take oatmeal, whole wheat flour, dark chocolate
and coconut oil and combine to make this amazing blondie like bar that is
crunchy, chewy and chocolaty. In my opinion, it is better to underbake these
than over. You don’t want a dry oatmeal bar.. gross. I baked these for 20
minutes and they were a little chewy in the center which for me was PERFECT!
These take 5 minutes to throw together so dup all of the ingredients into a
bowl, mix and bake. In 20 minutes you will be enjoying chocolaty perfection!</div>
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<o:p> Healthy Dark Chocolate Oatmeal Bars</o:p></h2>
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Recipe from <a href="http://www.halfbakedharvest.com/healthy-dark-chocolate-chunk-oatmeal-cookie-bars-idiot-proof/">Half Baked Harvest</a></div>
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<b>Ingredients:</b></div>
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2 1/2 cup old fashioned oats</div>
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1 cup all-purpose flour</div>
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1 cup white whole wheat flour or whole wheat pastry flour</div>
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1 cup brown sugar</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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1 cup coconut oil, melted (if need you may sub canola oil)</div>
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2 eggs</div>
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1 tablespoon vanilla</div>
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8 ounces dark chocolate, chopped into chunks (about 1 1/2
cups)</div>
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<b>Directions:</b></div>
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1. Preheat the oven to 350 degrees.</div>
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2. Grease a 9x13 inch baking dish or line with foil or
parchment paper.</div>
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3. In a large mixing bowl or bowl of a stand mixer, add the
oatmeal, flour, brown sugar, baking soda,salt, melted coconut oil, eggs and vanilla and beat until
combined and the dough holds together (the dough will seem oily, this is good). Mix in about 1 cup of
the dark chocolate chunks.</div>
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4. Turn half the batter out into prepared pan, pushing the
dough into pan. Sprinkle on the remaining</div>
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dark chocolate chunks and then place the remaining half of
the dough over the chunks. Some of the</div>
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chunks will most likely be sticking out, that is fine. Don't
worry about it looking perfect. If desired you may even add more chocolate to the top.</div>
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5. Bake for about 20-25 minutes, just do not over bake.
Underdone is always better in my opinion.</div>
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Allow bars to cool in pan for at least 30 minutes before slicing
and serving.</div>
Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com2tag:blogger.com,1999:blog-1326962720992902253.post-41510516542155403992014-05-27T20:28:00.001-04:002014-05-27T20:29:00.381-04:00Summer Fruit Salad with Orange Vanilla Syrup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_W47U6RMsZqZXrhvsRcJDjZvNoiiBEqSAQoVTsB8t2HIVlyu5ow_vh4B-Bxi2w9Dv-j1m-_v6Vaf2VymjPFHK7QXCVqjLsgcNvwEK8kqXSdgensw_NR_Dv1TJFAYsg1wmNWO5lfsHFZU/s640/blogger-image--1412891118.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_W47U6RMsZqZXrhvsRcJDjZvNoiiBEqSAQoVTsB8t2HIVlyu5ow_vh4B-Bxi2w9Dv-j1m-_v6Vaf2VymjPFHK7QXCVqjLsgcNvwEK8kqXSdgensw_NR_Dv1TJFAYsg1wmNWO5lfsHFZU/s400/blogger-image--1412891118.jpg" width="400" /></a><br />
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What is the perfect addition to any brunch, cookout, picnic or breakfast? Fruit Salad!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlBysTYRKQ5DbJSmA3LToTUBBF7-6z9VcesUArffI4oyWs27gITckpwyKHykljnM-7Ql8TldAl9QlOAYi7D-3sld3x4JKSjs-H22z7TNwAjs173PYFDR3obrsKWb9P1-ZZ0QVxAWisAg/s640/blogger-image--113981598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlBysTYRKQ5DbJSmA3LToTUBBF7-6z9VcesUArffI4oyWs27gITckpwyKHykljnM-7Ql8TldAl9QlOAYi7D-3sld3x4JKSjs-H22z7TNwAjs173PYFDR3obrsKWb9P1-ZZ0QVxAWisAg/s200/blogger-image--113981598.jpg" width="200" /></a></div>
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Yup. Fruit Salad.Fruit ( especially in summer) is naturally sweet so does it REALLY NEED SYRUP? No. Is it totally delicious with it? YES. Thank you <a href="http://www.foodnetwork.com/recipes/ree-drummond/fruit-salad-with-orange-vanilla-syrup-recipe.html">Pinoeer Woman!</a></div>
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<a name='more'></a>You can really use any fruit you like for this salad. I personally love pineapple, grapes, and berries. If you don't feel like chopping you can even buy a premade fruit salad ( I recently saw one at Whole Foods for $20.) Holy crap! I will spend 10 minutes cutting fruit. The syrup is so easy to make. I had some left over after making the recipe. Feel free to use it over french toast, in drinks or add to some home made lemonade! And don't skip the mint! It is so delicious and refreshing in this recipe. Summer is here people. Enjoy this salad!<br />
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<b>Ingredients</b><br />
Orange-Vanilla Syrup:<br />
1 cup sugar<br />
Zest and juice of 1 orange<br />
1 vanilla bean ( or 1 tsp vanilla extract)<br />
Fruit:<br />
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4 pints strawberries, hulled and halved<br />
2 pints blueberries<br />
2 cups green grapes, halved<br />
2 cups red grapes, halved<br />
Fresh mint leaves<br />
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Directions:<br />
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Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.<br />
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Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-34359724036287731372014-05-19T20:59:00.002-04:002014-05-19T20:59:48.865-04:00Sweet Potato Samosa Burgers<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65xsvQKMKb5og1leGjZ6b2p2NQBRWMtfdjDqVct87rp6xG34IkjivUTDujwIFmmpG8ZEnYViRqrcSj2eDzGEECg9bdMDoun4E8rB1kETDvJeD60IjiRD28Y8UuTGkwD39g_Poj6Y7alc/s640/blogger-image--1020076460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65xsvQKMKb5og1leGjZ6b2p2NQBRWMtfdjDqVct87rp6xG34IkjivUTDujwIFmmpG8ZEnYViRqrcSj2eDzGEECg9bdMDoun4E8rB1kETDvJeD60IjiRD28Y8UuTGkwD39g_Poj6Y7alc/s400/blogger-image--1020076460.jpg" width="400" /></a></div>
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I love Indian food. Samosas are my weakness. Potatoes. Sweet Peas. All wrapped up in a flaky, perfectly fried pouch. Doesn't get much better than that people. So then I thought, why not take samosa flavors and make them into a healthy veggie burger. </div>
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<a name='more'></a>Samosa are traditionally made with white potato. I happened to only have sweet on hand and they are better for you so I figured why not. For extra fiber and protein I added quinoa, but you can also add chickpeas. These burgers turned out so delicious. I topped them with Greek yogurt mixed with lemon juice. You can also top them with mango chutney. Yum!That's not even the best part. Make the sweet potato and quinoa the day before and you have a dinner that comes together in less than 30 minutes.<br />
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<h2>
Sweet Potato Samosa Burgers</h2>
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<span style="font-size: x-small;">Makes 4 Burgers</span></div>
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Ingredients: </div>
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1 large sweet potato</div>
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2 cloves of garlic ( chopped)</div>
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1/2 cup quinoa uncooked</div>
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1 tsp garam masala ( or curry powder)</div>
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Salt & Pepper</div>
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1 egg</div>
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1/4 cup whole wheat bread crumbs</div>
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Sauce</div>
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1/2 cup 0% Greek yogurt</div>
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Juice of 1 lemon</div>
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Directions:</div>
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1.Poke potato with fork and wrap baked potato in tin foil and bake at 350F for 35 minutes. You can also make in microwave. </div>
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2. Boil quinoa to packaged directions. </div>
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3.Chop garlic and add to a large bowl.Add breadcrumbs, egg and garam masala. </div>
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4. When quinoa is done cooking, add to bowl. Scoop out sweet potato and add to bowl. </div>
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5. Mix well and form into 4 patties. Refrigerate on a baking sheet for 30 minutes. </div>
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6 .Cook in a shallow pan with some olive oil ( on medium) until each side turns golden. Flip to cook for another 2-3 minutes. </div>
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7. Mix Greek yogurt and lemon juice and top burgers. </div>
Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com2tag:blogger.com,1999:blog-1326962720992902253.post-31488640592932459112014-05-11T20:54:00.002-04:002014-05-11T20:54:57.985-04:00Dog Friendly" Pupcakes"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjra4DVH0hEN4DusR13OoTPQVEG9sHO_cqlS1gLS1j-gRF3YkLTaCRhXXUnYsqTGR40Qdmcskv5hxSnVxn_6hSCaKOBIE1LQxHFk4RQmEygctT89eRaedB3EeX4zCvhp5UEBYfioAMaYvE/s640/blogger-image--1566788386.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjra4DVH0hEN4DusR13OoTPQVEG9sHO_cqlS1gLS1j-gRF3YkLTaCRhXXUnYsqTGR40Qdmcskv5hxSnVxn_6hSCaKOBIE1LQxHFk4RQmEygctT89eRaedB3EeX4zCvhp5UEBYfioAMaYvE/s400/blogger-image--1566788386.jpg" width="400" /></a></div>
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Oh.. you are one of THOSE people who make cupcakes for your dog's birthday. Roll your eyes if you may ,but I make my fur baby lots of treats. Most of them are super easy to make and I already have the ingredients on hand, which was the case for these pupcakes. It was Meatball's fur friend, Pheobe's 1st birthday so her moms wanted to throw her a birthday party. Cue in the pupcakes. </div>
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<a name='more'></a>These pupcakes cannot be easier to make. I threw them together in thirty minutes. They were such a hit! Meatball and Pheobe ate them in less than a minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPlWPxDSjyvB2oAaObJK17V3CE3PjKxa6arYrtBfjdt7u2YUhNv9-jD2fiIXr7Z7yGeIdyd1IMXjqjg0jJqspJU5Vyv6jB7ho4W7pTvaT62gAseVnIUy7SXnbzKqGAvTwKmvB5R3OF3E/s640/blogger-image-1843952576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPlWPxDSjyvB2oAaObJK17V3CE3PjKxa6arYrtBfjdt7u2YUhNv9-jD2fiIXr7Z7yGeIdyd1IMXjqjg0jJqspJU5Vyv6jB7ho4W7pTvaT62gAseVnIUy7SXnbzKqGAvTwKmvB5R3OF3E/s400/blogger-image-1843952576.jpg" width="400" /></a></div>
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If your fur baby has a birthday coming up whip these up for them for them and their puppy friends! You can even make a batch ( makes 6 cupcakes) and freeze them. </div>
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<h2>
Dog Friendly" Pupcakes"</h2>
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<b><span style="font-size: x-small;">Makes 6 servings</span></b></div>
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<b>Ingredients:</b></div>
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1 cup whole wheat flour</div>
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1/2 sugar free apple sauce</div>
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1/3 cup honey</div>
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1 egg</div>
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1 tsp baking powder</div>
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1/4 cup peanut butter</div>
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1/4 cup shredded carrots</div>
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<b>"Frosting"</b></div>
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1/3 cup plain yogurt</div>
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2 tablespoons peanut butter </div>
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<b>Directions:</b></div>
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1. Mix flour and baking powder. In a separate bowl mix apple sauce, honey, egg, peanut butter and carrots then add to flour mixture. </div>
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2. Fill the cupcake tins with the mixture and bake at 350F for 30 minutes. Let cool. </div>
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3. Mix peanut butter and yogurt in a small bowl. Frost cooled pupcakes and top with your dog's favorite treat!</div>
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Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com2tag:blogger.com,1999:blog-1326962720992902253.post-79924817522707198732014-04-28T20:18:00.000-04:002014-05-13T15:10:06.332-04:00Mexican Quinoa Casserole<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYr7sSxcW7HVUHy4_RfV-jhT1mP3cqjMbfHcs1Wz9pIiNuVnvDh2DfbLRDl7kRw3LvrYoEa093z8bWPNXRfYxu7anNKqEnoJOcxEUl0jrjUdclwhlHPMNhQoEaQKf6leZMBK06DXXQz4/s640/blogger-image-1495996182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYr7sSxcW7HVUHy4_RfV-jhT1mP3cqjMbfHcs1Wz9pIiNuVnvDh2DfbLRDl7kRw3LvrYoEa093z8bWPNXRfYxu7anNKqEnoJOcxEUl0jrjUdclwhlHPMNhQoEaQKf6leZMBK06DXXQz4/s400/blogger-image-1495996182.jpg" width="400" /></a></div>
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Ok, I won't lie. This is not the most beautiful picture I have ever taken of my food. Can you just take my word that this casserole is not only easy to make, but tastes delicious. SO delicious in fact that you will not miss that fattening Mexican food you are used to. I swear. </div>
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<a name='more'></a>Not only is this dish SUPER easy to make it is really versatile. You can throw whatever you have on hand in it. To stay with the mexican theme I added black beans, corn and chilies, but you can just as easily add sun dried tomatoes, spinach and feta and you have a Greek style dish. See.Easy.<br />
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I also used a sharp cheddar so I didn't have to use that much of it. I served this with some Greek yogurt and a side salad and I was one happy girl. I even went for seconds. Whatever, it's quinoa- don't judge me. </div>
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Ingredients: </div>
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1 cup uncooked quinoa</div>
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1/2 cup frozen corn</div>
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1 can black beans drained</div>
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1 small can diced green chilles</div>
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1 pack of Frontera enchilada sauce ( all natural no crap in it) </div>
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handful chopped cilantro</div>
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1/2 cup sharp cheddar cheese</div>
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Directions:</div>
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1. Cook quinoa to packaged instructions and set aside. </div>
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2. Drain black beans and chilles and place in a large bowl. </div>
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3. Add frozen corn and quinoa. Add enchilada sauce and mix. </div>
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4. Spray a baking dish and spoon in mixture. </div>
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5. Top with cheese and bake at 350 for 20 minutes or until cheese is bubbly!</div>
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Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com4tag:blogger.com,1999:blog-1326962720992902253.post-42031520877252872482014-04-21T17:01:00.002-04:002014-04-21T17:01:55.463-04:00Banana Crunch Muffins<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O6yalpIrcz2fZK6N-r52Wnyf_8ONCVSgyl3LmzQ0zueEoj_UsNGpstFtnScvJLNAqBDdg4RNPwTiNNGqdPIdLFvH29akcySerKv9QSwtIvY0k0s1X7arrakefv6GtGh6qsQdFfxoS7k/s640/blogger-image--781421951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O6yalpIrcz2fZK6N-r52Wnyf_8ONCVSgyl3LmzQ0zueEoj_UsNGpstFtnScvJLNAqBDdg4RNPwTiNNGqdPIdLFvH29akcySerKv9QSwtIvY0k0s1X7arrakefv6GtGh6qsQdFfxoS7k/s1600/blogger-image--781421951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O6yalpIrcz2fZK6N-r52Wnyf_8ONCVSgyl3LmzQ0zueEoj_UsNGpstFtnScvJLNAqBDdg4RNPwTiNNGqdPIdLFvH29akcySerKv9QSwtIvY0k0s1X7arrakefv6GtGh6qsQdFfxoS7k/s400/blogger-image--781421951.jpg" width="400" /></a></div>
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Happy Easter Everyone!Hope everyone enjoyed their holiday. And if you have this week off for school vacation I am incredibly jealous because I have to work. </div>
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We hosted our first Easter this year. We went for a brunch so we could spend the rest of our holiday relaxing. I wish we could do brunch for every holiday. I did most of the prep the day before so it left the day of a complete breeze! It all starts with prep! Make a list of everything that can be made the day before and the day of. Everything I make the day before I put the reheat directions on the aluminum foil. SO EASY. I then make a schedule for when everything needs to go in the oven. Easy Peasy. </div>
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<tr><td class="tr-caption" style="text-align: center;">Plan plan plan!</td></tr>
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On to these delicious muffins from the<a href="http://www.foodnetwork.com/recipes/ina-garten/banana-crunch-muffins-recipe.html"> Barefoot Contessa</a>. This recipe is great for using left- over bananas. They were super easy to put together. You can make them the day before and leave the batter in the fridge and fill the muffin wrappers, add granola the day of and bake! I got SO MANY compliments on these muffins so if you are a banana freak like me try these out asap!!</div>
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Banana Crunch Muffins</div>
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Ingredients</div>
<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O6yalpIrcz2fZK6N-r52Wnyf_8ONCVSgyl3LmzQ0zueEoj_UsNGpstFtnScvJLNAqBDdg4RNPwTiNNGqdPIdLFvH29akcySerKv9QSwtIvY0k0s1X7arrakefv6GtGh6qsQdFfxoS7k/s640/blogger-image--781421951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><br />
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3 cups all-purpose flour</div>
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2 cups sugar</div>
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2 teaspoons baking powder</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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1/2 pound unsalted butter, melted and cooled</div>
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2 extra-large eggs</div>
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3/4 cup whole milk</div>
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2 teaspoons pure vanilla extract</div>
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1 cup mashed ripe bananas (2 bananas)</div>
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1 cup medium-diced ripe bananas (1 banana)</div>
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1 cup small-diced walnuts</div>
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1 cup granola</div>
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Directions</div>
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Preheat the oven to 350 degrees F.</div>
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Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.</div>
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Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.</div>
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Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-18171266551413732962014-04-07T19:18:00.001-04:002014-05-13T15:10:24.345-04:00Pesto Quinoa Salad<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgBtfUtmUafsH5wUpteW2yTE4x0p8MCu0sO13NSkNuSOVFxBW5RR_vtGD0HRyd1LP3MelIBOm1XXqUeKpYgc0-_LxecrdAmzGfCTGaJCLXfRm8ZywjX_-eTuEhJbZaP6kXW-GUaymUHs/s640/blogger-image-58477572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgBtfUtmUafsH5wUpteW2yTE4x0p8MCu0sO13NSkNuSOVFxBW5RR_vtGD0HRyd1LP3MelIBOm1XXqUeKpYgc0-_LxecrdAmzGfCTGaJCLXfRm8ZywjX_-eTuEhJbZaP6kXW-GUaymUHs/s400/blogger-image-58477572.jpg" width="400" /></a></div>
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Can I just say how much I LOVE quinoa. If you haven't gotten aboard the quinoa train you better hurry up. Quinoa is becoming increasingly popular due to its superfood properties. So much so, that the farmers in South America can barely afford to eat it themselves anymore. In that case, maybe we can get plant based protein somewhere else so there is more to go around. Anyway, let me get off of my soap box. This salad is amazing. I came up with the idea because I saw a recipe for pesto pasta salad and I thought, " Well, why can't I just make the same flavors, but with quinoa. And thus, pesto quinoa salad was born. </div>
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<a name='more'></a>This salad was so easy to throw together. I bought my pesto at the antipasto bar at Whole Foods ( you only need 2 tablespoons,) but feel free to make some at home and freeze the rest. To this amazing pesto party I added feta, chickpeas, and red pepper and onion. Some obvious other mix ins could be chicken, roasted red peppers, fresh motz or cherry tomatoes. Use your imagination! I made this on a Sunday and it made lunch for me for the entire week. Talk about a protein packed lunch! This will keep you full for hours!<br />
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Pesto Quinoa Salad</h2>
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<span style="font-size: xx-small;">Makes 5-6 servings</span></div>
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<b>Ingredients:</b> </div>
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1 can chickpeas ( rinsed)</div>
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1 cup quinoa ( uncooked)</div>
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1/2 cup crumbled feta</div>
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2 Tablespoons store bought pesto ( or home made)</div>
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Juice of one lemon</div>
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1 tsp olive oil</div>
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1/2 red pepper chopped</div>
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1/4 large red onion chopped</div>
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Salt & Pepper ( Taste it first after you add the feta)</div>
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1. Drain chickpeas and rinse in a colander. </div>
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2. Boil quinoa to packaged directions and let cool. </div>
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3. Add remainder of ingredients adding salt and pepper last to taste. </div>
Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com4tag:blogger.com,1999:blog-1326962720992902253.post-11065914540164107252014-04-02T20:19:00.000-04:002014-04-02T20:20:24.431-04:00Sweet & Spicy BBQ Sauce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVSpS_urXNAfGPQ3ZOB2M6bQTQGrp9JSmPjsxAYj87kweSuzKY3Mf8zyHh6_cSwLHliFYEZ70zDK8B4S7kOh91n5kK-k2AU7_X8J-5rrLjIsBjb2TBd9e9esTqyZMVp14nJzJ48EJ_5s/s640/blogger-image-1392017758.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVSpS_urXNAfGPQ3ZOB2M6bQTQGrp9JSmPjsxAYj87kweSuzKY3Mf8zyHh6_cSwLHliFYEZ70zDK8B4S7kOh91n5kK-k2AU7_X8J-5rrLjIsBjb2TBd9e9esTqyZMVp14nJzJ48EJ_5s/s320/blogger-image-1392017758.jpg" width="320" /></a></div>
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Spring has officially sprung!It has finally stopped snowing in Rhode Island so I am one happy gal. With the winter gone that means one thing, GRILLING! We had reason to celebrate this week because my father in law finished our farm house style table! Yey! Ribs for all!</div>
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<tr><td class="tr-caption" style="text-align: center;">Our new Table!</td></tr>
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What better way to celebrate a new table than with sticky, sweet ribs! Of course, you don't have to use this BBQ sauce with ribs, but if you do, trust me- It will be amazing. I cook my ribs at 375F for 2 hours in a covered baking dish in a bath of beer. Does it get any better people? I do this the night before so the day of I literally need to grill them for five minutes on each side and they are done! As for the BBQ sauce, it is a nice mix of sweet and spicy. If you aren't into spicy then omit the cayenne.The best part about making this dish at home? Omit all of the preservatives and customize the taste however you want!<br />
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Sweet & Spicy BBQ Sauce</h2>
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<a href="http://fabtasticeats.com/2012/04/12/the-best-homemade-bbq-sauce-ever/"><span style="font-size: x-small;">Recipe from Fabtastic Eats</span></a><br /><div>
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Ingredients:</div>
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2 cups ketchup</div>
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1 cup water</div>
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1/2 cup apple cider vinegar</div>
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8 Tablespoons Brown Sugar</div>
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1/2 Tablespoon fresh ground pepper</div>
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1/2 tablespoon onion powder</div>
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1/2 tablespoon ground mustard</div>
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1 tablespoon lemon juice</div>
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2 1/2 tablespoon Worcestershire sauce</div>
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1/8 teaspoon cayenne</div>
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Directions</div>
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Add all ingredients to a medium sized saucepan and bring to a boil.</div>
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Reduce heat to simmer and allow to simmer for 45 minutes-1 hour, stirring occasionally.</div>
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Remove from heat, allow to cool before storing it in the fridge!</div>
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Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-1329957833399824382014-03-30T20:04:00.001-04:002014-03-30T20:04:47.905-04:00Cauliflower & Carrot Fritters with Feta Yogurt Sauce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1H6oisrIuzC635znKK31AJb4G4nMAQQbVCuO86M24kgmGHkyW3NiOW0XGKCkhL7vOP-nJTPm9vRkuaA0dxawbVxQKxNm8L_ASAjJe0ZD9TNkCpAwzvMFxbdUPHJRlZwzJtJxpZ5tuVc/s640/blogger-image-1500734417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1H6oisrIuzC635znKK31AJb4G4nMAQQbVCuO86M24kgmGHkyW3NiOW0XGKCkhL7vOP-nJTPm9vRkuaA0dxawbVxQKxNm8L_ASAjJe0ZD9TNkCpAwzvMFxbdUPHJRlZwzJtJxpZ5tuVc/s320/blogger-image-1500734417.jpg" width="320" /></a></div>
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And I am back! Wow, it is funny how much a stomach virus can make you crumble under its wrath.Rest assured ( and I did get ALOT of rest) I am back in action and ready to share a delicious recipe with you!</div>
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<a name='more'></a>I had a huge head of cauliflower in the fridge. What is a foodie to do? Go to Pinterest of course. Cauliflower crust pizza, tots and puree. Been there, done that. <a href="http://ohmyveggies.com/recipe-crispy-cauliflower-carrot-fritters-smoky-garlic-aioli/">Cauliflower and carrot fritters</a>? Couldn't wait to try! I like these fritters because they are so versatile. You can sub in zucchini, onion, beans or any type of cheese you like. And the lemony feta yogurt.... divine. It is a perfect sweet and salty pairing. Here is a quick tip for the fritters, make sure you refrigerate them for a couple of hours before pan frying. It helps them stick together and stops them from breaking apart. If they happen to fall apart just go with it and scramble the mixture. Topping these fritters with a poached egg would be delicious for a brunch treat!<br />
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<br />Cauliflower & Carrot Fritters with Feta Yogurt Sauce</h2>
<span style="font-size: x-small;"><a href="http://ohmyveggies.com/recipe-crispy-cauliflower-carrot-fritters-smoky-garlic-aioli/">Adapted from Oh My Veggies!</a></span><br />
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<b>Ingredients:</b></div>
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2 cups cauliflower florets</div>
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1 cup baby carrots carrots</div>
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1 jalapeno (seeded,chopped)</div>
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3/4 cup all-purpose flour</div>
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1/4 cup grated Parmesan cheese</div>
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1/4 cup feta cheese</div>
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1/2 teaspoon salt</div>
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1/8 teaspoon cayenne pepper (optional)</div>
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2 green onions, chopped</div>
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1 egg, lightly beaten</div>
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2 tablespoons olive oil</div>
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Feta Yogurt Sauce</div>
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1/2 cup 0% Greek yogurt</div>
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juice of 1/2 a lemon</div>
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2 tablespoons crumbled feta</div>
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1 tsp olive oil</div>
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salt & pepper</div>
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<b>Directions:</b></div>
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1.Combine the water, cauliflower, and carrots in a medium saucepan and bring to a boil. Cook for 4 minutes, then drain well.</div>
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2. Place the cauliflower and carrots on a few layers of paper towels and pat dry. </div>
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3. Transfer to a cutting board and finely chop.Also finely chop jalapeno.</div>
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4. Place the chopped veggies in a large bowl; add flour and stir to coat. Fold in the cheeses, salt, pepper, green onions, and </div>
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5. Use an ice cream scoop to make similar sized patties and lay of a cookie sheet. Place in fridge for 1-2 hours. </div>
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6. Heat the olive oil in a large skillet over medium-high heat, swirling to coat. Place each fritter in the pan and using a spatula to flatten each fritter.</div>
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7. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to absorb excess oil if needed.</div>
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8. Mix all ingredients for sauce and whisk until ingredients are combined. </div>
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Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com0tag:blogger.com,1999:blog-1326962720992902253.post-27748612549368897692014-03-27T11:59:00.001-04:002014-03-27T11:59:26.298-04:00Stomach Virus Strikes Down Food Blogger!<br />
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Woa Everyone! I am back from the dead. I am just now feeling myself after a 72 hour stomach virus bender. Whew... am I glad that is over. I will be back in action Monday with some AMAZING recipes for you all. As for now.. I am sticking with gatorade and saltines. </div>
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Anyone else get this terrible virus going around???</div>
<br />Leannehttp://www.blogger.com/profile/15615083134310031308noreply@blogger.com3