tag:blogger.com,1999:blog-48405083221688617762024-03-05T05:45:09.095-05:00My Salty KitchenConfessions of a recipe hoarder, Coast Guard wife, and mother of 3 ankle biters.Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.comBlogger207125tag:blogger.com,1999:blog-4840508322168861776.post-4292852530349484752018-06-06T17:18:00.001-04:002018-06-06T17:18:31.294-04:00Tangy Cucumber and Tomato Salad<div class="separator" style="clear: both; text-align: center;">
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Long time, no see! Its been FOREVER since I blogged. I once rolled my eyes when a mom of 3 or 4 said she missed creatively cooking. That wouldn't happen to me. Its my hobby. Well, my kids don't like my creative cooking. And its mentally exhausting to cook food that they don't eat. So my experimentation has dwindled in the last couple years. But I hope that is just a stage.<br />
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We went to my cousin's daughter's graduation part a couple weeks ago. And they had an AMAZING cucumber tomato salad. We had seconds, it was so yummy. It turns out the party was catered by a local chicken restaurant chain. I decided I must recreate it. It tasted similar to the cucumbers soaked in vinegar and sugar water. When I tried that, it was close but not quite. I begged my husband to call the restaurant and fish for ingredients. And he did! They said there was a blush wine vinaigrette. So I picked one up at the store today and used it. It is just right! You can make your own vinaigrette if you would like, or pick up a bottle or two of this to keep in your pantry. Its the best summer side dish.<br />
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<b>Tangy Cucumber and Tomato Salad</b><br />
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Ingredients:<br />
4 cucumbers, peeled and diced<br />
6 roma or tomatoes on the vine, diced<br />
1/2 large or 1 small red onion, finely diced<br />
3 stalks celery, finely diced<br />
fresh cilantro, about 2-3 tbsp minced<br />
1 tsp salt<br />
3/4 - 1 cup Brianna's Home Style Dressing Blush Wine Vinaigrette<br />
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Chopping all of that by hand does take time. Pull up a chair and listen to a podcast or something. Its worth it.<br />
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Combine all ingredients well and chill 1+ hours before serving.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-72375043526097222532015-09-11T18:22:00.000-04:002015-09-11T18:22:07.236-04:00Philly Cheese Steak Sloppy JoesThis is great when you need a quick and easy version of a old favorite.<br />
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Philly Cheese Steak Sloppy Joes<br />
Ingredients:<br />
2 tbsp butter<br />
1 green bell pepper, diced<br />
4oz mushrooms, diced<br />
1 onion, diced<br />
1 lb ground beef<br />
3 tbsp worchestershire sauce<br />
1/4 cup broth<br />
salt and pepper<br />
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sliced cheese (provolone, pepperjack, and american all work well)<br />
4 buns or hoagie rolls<br />
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melt the butter in a large skillet over medium. Add veggies. Cook until well softened, about 10 minutes. Remove from pan. Add meat and cook until well browned. Drain, and return to pan along with veggies. Add worchestershire sauce, broth, salt and pepper. Simmer on medium low for 5-10 minutes. Serve on a soft bun and top with a slice of cheese<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com2tag:blogger.com,1999:blog-4840508322168861776.post-14713992017746885042015-06-07T20:55:00.000-04:002015-06-08T19:47:29.719-04:00Broccolini, Leek, and Cheddar RisottoThere is really nothing more comforting than a creamy bowl of cheesy rice. Risotto is an impressive meal but it isn't as daunting as you might think. It does take some time and some stirring, but its not crazy. Honestly, I load some dishes or some other kitchen based task while I make it so I can stay close to stir often, but not just stand there bored.<br />
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I actually double the amount of risotto I make and make risotto cakes with the leftovers. That is almost my favorite part about risotto (recipe to come). If you use this recipe as a side dish not a main, there will probably be enough leftovers for that as well.<br />
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Ingredients:<br />
2 leeks, trimmed, sliced, and washed well (can use an onion instead)<br />
4 slices bacon, cut into strips<br />
2 cups arborio rice<br />
1/2 cup beer or dry white wine<br />
6-8 cups chicken stock (<a href="http://mysaltykitchen.blogspot.com/2012/09/thrifty-chicken-stock.html">home made is great for this! </a>Veggie stock would work too)<br />
1 bunch broccolini, cut into one inch pieces (can sub with a couple cups broccoli)<br />
2 cups shredded sharp cheddar<br />
salt and pepper to taste<br />
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Warm the broth in a sauce pan. Keep on low to keep warm.<br />
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Heat a deep skillet on medium. Add bacon and stir often. Remove with a slotted spoon once crisp. Leave bacon juices.<br />
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Add leeks and sauté a few minutes, until soft. Add rice and toss until coated in bacon love. Toast for a few minutes, stirring often.<br />
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Add beer. Stir well. Once absorbed, add 2 ladlefuls at a time to rice. Stir often. Once broth is absorbed, add 2 more ladlefuls. Continue the process. Add the chopped broccolini once about 2/3rds of the broth is gone. It will be done when the broth is absorbed and the rice is al dente, and there is a creamy sauce surrounding it all.<br />
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Add the cheese and bacon and turn off the heat. Taste and season with salt and pepper to taste.<br />
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Serve hot.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com1tag:blogger.com,1999:blog-4840508322168861776.post-57221232160278557282015-05-10T19:00:00.001-04:002015-05-10T19:00:34.295-04:00Potsticker Sliders If you are looking for a flavor packed burger variation, this is a great one to try. It has all the flavor of potstickers without the labor. They are a bit delicate, so I would suggest cooking them in a skillet or grill pan instead of the actual grill.<br />
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The sauce is a nice glaze and a little goes a long way. It also goes great on veggies, rice, or stir fry.<br />
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<b>Potsticker Sliders </b><br />
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Patties:<br />
1.5-2 pounds ground pork and/or turkey<br />
1.5 cups thinly sliced cabbage (the bagged "angel hair" cabbage slaw in the salad section works well)<br />
1/2 cup canned water chestnuts, diced small<br />
3-4 green onions, sliced<br />
2 cloves garlic, minced/grated (or 2 tsp granulated dried garlic)<br />
2 tbsp grated fresh ginger (or 1 tsp dried)<br />
1 egg<br />
4 tbsp soy sauce (or tamari or aminos)<br />
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Sauce<br />
1/2 cup low sodium soy sauce or tamari<br />
3 tbsp brown sugar<br />
2 tsp-1 tbsp sriracha sauce (depending on how spicy you want it)<br />
2 tsp rice wine vinegar (I've used red wine vinegar or balsamic in a pinch)<br />
1 clove grated/minced garlic (or 1 tsp dried)<br />
1 tbsp fresh grated ginger (or 1 tsp dried)<br />
1 tbsp tomato paste (or ketchup)<br />
1 tbsp corn starch<br />
1 tbsp water<br />
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1 (12 count) package hawaiian king rolls<br />
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Directions<br />
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Combine all the patty ingredients well, but don't over mix. Divide and form 12 patties. Heat up a skillet or grill pan. Spray/coat with oil of choice and cook patties 3-5 minutes on each side, or until done. Probably will be in batches.<br />
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Meanwhile, combine soy sauce, sugar, sriracha, vinegar, garlic, ginger, and tomato paste in a small sauce pan. Heat over medium until boiling. Combine water and corn starch and add to sauce. Lower to medium low and simmer 3-5 minutes<br />
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To serve, place a patty on a bun and drizzle some glaze on top.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-16176980122447189812015-03-19T10:16:00.000-04:002015-03-19T10:16:04.574-04:00Blender PancakesI'm going to be up front and say we do have a Vitamix, so this recipe might not work as well in other blenders. But definitely give it a try because I think even if the oats don't get ground completely smooth, that it will be ok. Just be sure to blend the dry ingredients first.<br />
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There are many substitutions you can use depending on what you have or want to use. Mix and match. Experiment.<br />
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For the sweetener, you can use maple syrup, honey, regular or brown sugar, or skip it altogether. I actually made a sweet date paste and froze it in ice cube trays and I use one of those.<br />
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Some variations I have done:<br />
Cinnamon and applesauce. Cocoa and banana. Almond butter and frozen blueberries (you can either blend them right in for purple pancakes, or stir them in). Pumpkin puree and pie spice. You could add spinach for green pancakes.<br />
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You can also add a tbsp or two of ground flax seed or chia seeds.<br />
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<b><br /></b>
<b>Blender Pancakes</b><br />
<b>Ingredients:</b><br />
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2 cups old fashioned/rolled oats<br />
1 1/2 tsp baking powder<br />
1/2 tsp salt<br />
1 tbsp sweetener of choice<br />
2 eggs<br />
1 cup sour cream OR plain greek yogurt OR cottage cheese (or combo thereof)<br />
2/3 cup milk (or alternative milk)<br />
2/3 (approx) cup of fruit, such as a banana, applesauce, pumpkin puree<br />
1 tsp spices (cinnamon, pie spice, etc) AND/OR 1 tbsp flavoring like cocoa powder, almond/peanut butter<br />
Optional: Chia seeds, flax meal, vanilla, spinach<br />
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Place all dry ingredients in the blender and pulse or blend until a flour consistency (or as close as you can)<br />
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Add the dry ingredients and blend until smooth. Lower powered blenders may need you to stop periodically and scrape the sides down.<br />
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Warm a skillet over medium. Once fully heated, melt some butter or drizzle/spray some oil and pour about 4 inch circles of batter from your blender pitcher. Once the bubbles out the outer inch of the pancakes stop forming, flip and continue to cook.<br />
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I let the pancakes rest for a minute or two before serving.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-49921101337273188282015-03-06T18:16:00.001-05:002015-03-06T18:16:23.129-05:00Lemon Garlic Chicken with Zucchini Noodles and Asparagus I make this garlic chicken a lot right now. Its incredibly flavorful and freezes great. Its based on a "dump chicken" pinterest recipe. Meaning you can dump it all in a bag and freeze it. Then you can thaw it and use it in several ways. In the crock pot, sauté it, grill it. Its great on its own, sliced on a salad, or like this over noodles (or zoodles). I lightly floured the chicken and that helped thicken the sauce. I used a all purpose gluten free blend when I made this today, but obviously regular AP flour is great too.<br />
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If you don't have all the dried herbs I suggest, just use what you have. The real flavor comes from the lemon and garlic. The herbs are just bonus, but recommended. The herbs give a nod to "ranch" flavor.<br />
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I like to make the meat stretch, so I made 4 adult servings with 2 chicken breasts and the veggies. If you are making the lemon chicken to be a larger part of a meal, I would double this part of the recipe.<br />
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Normally I marinade them whole, but since I knew I would be cubing them for this recipe, I cubed them before adding the marinade. If you make this with whole breasts to freeze, and decide to make this with them later, you can obviously cube it later. Or even cook whole and then cube. Whatever floats your boat.<br />
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You will need some sort of vegetable noodle maker for this recipe. Or a mandolin to make julienne strips. There are several types of veggie noodle makes on amazon.<br />
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You could easily use angel hair pasta if you desire<br />
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<b>Lemon Garlic Chicken:</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
2 chicken breasts<br />
juice of 1 large lemon<br />
2 tbsp oil<br />
5 garlic cloves, minced or pressed<br />
1 tbsp dried parsley<br />
1 tbsp dried chives<br />
1 tsp dried dill<br />
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Combined everything but the chicken, and then add to chicken in a zip top bag and either marinade for a few hours or freeze and thaw overnight in the fridge.<br />
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<b>Lemon Garlic Chicken with Zucchini Noodles and Asparagus:</b><br />
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<b>Ingredients:</b><br />
1 batch lemon garlic chicken (cubed, or cook it whole and cube)<br />
3 large or 5 medium zucchinis<br />
1 bunch asparagus (thinner is better, but not needed)<br />
1/2 cup flour<br />
salt and pepper<br />
3 tbsp oil<br />
1/2 cup white wine (can sub for more broth but the wine is amazing. You could buy the individual mini bottles of wine in some places)<br />
1 cup broth<br />
salt and pepper to taste<br />
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Zoodle your zucchini.<br />
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Place a strainer over a bowl and dump the chicken into it.<br />
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Heat a medium sauce pan of water to boiling. Add a good amount of salt. Have a medium bowl of ice water waiting<br />
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Cut the bottom couple inches of the asparagus off. Cut into 1-2 inch chunks. Add to boiling water and boil about 2 minutes. Drain and add to the ice water. Set aside.<br />
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Heat the largest skillet you have on medium.<br />
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Combine the flour, salt, and pepper. Take the chicken (save the bowl with any juices that drained off) and toss it in the flour until coated.<br />
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Add the oil. Once hot, add chicken. Cook until done. Some of my breading fell off or stuck a little. Not a big deal. Take the chicken out and set aside.<br />
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Add the wine and scrape all the brown bits off the pan. Whisk in the broth and let simmer for 5 minutes or so.<br />
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Taste the sauce and and salt and pepper if needed (I make it a little salty because its also seasoning the noodles and asparagus.)<br />
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Add the chicken, drained asparagus, and zoodles to the pan. Toss with tongs and heat until warmed through and remove from heat. Serve.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com1tag:blogger.com,1999:blog-4840508322168861776.post-81641007210883982672015-01-16T19:58:00.000-05:002015-01-16T19:58:10.025-05:00Knock-Off Shake and Bake MixI set out to whip up my own version of this flavor bomb and it definitely paid off. These awesomely flavored breadcrumbs can make a very fast meal out of chicken or pork chops, or makes for a great breading for nuggets, risotto cakes, or even a topping for casseroles or baked mac and cheese.<br />
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This makes a lot. I keep it in my freezer in a couple zip locks.<br />
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<br />
<b>Knock off Shake and Bake</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
4 cups panko bread crumbs<br />
1/3rd cup oil (I use olive or avocado)<br />
1 tbsp seasoning salt<br />
1 tbsp paprika<br />
1 tbsp celery salt<br />
1 tbsp garlic powder<br />
1 tbsp onion powder<br />
1 tsp pepper<br />
2 tsp dried parsley<br />
1 pinch dried oregano<br />
<br />
Whisk together all ingredients and keep in freezer in an airtight container. 1/2-3/4 cups is enough to cover 4 pork chops or 4 chicken breasts.<br />
<br />
I like to coat and heat up a cast iron pan. Put some oil in it. Cook the chops on one side, flip them, and put the whole thing in a 400 degree oven until the internal temp shows its done. It all depends on the thickness of the meat.<br />
<br />
<br />
<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-71218415083079268062015-01-15T13:21:00.001-05:002015-01-15T13:21:55.064-05:00Zuppa Toscana SoupThere are several variations of this recipe around. I looked at many of them and took what I felt sounded good and went with it. I've made it twice this month and its been a hit<br />
<br />
I use my mandolin to cut the potatoes. I peel 2, cut in half the long way, and slice them on the "very thin" setting so they cook and break down to thicken the soup slightly. Then the other 4, I cut in half the long way and slice them on the "thin" setting with the peel still on.<br />
<br />
If you want, you can just dice or cube up the potatoes.<br />
<br />
You can also use mild/sweet italian sausage and add some red pepper flakes<br />
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<br />
<b>Zuppa Toscana Soup</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
1 lb hot italian sausage<br />
4 slices bacon<br />
1 large onion, diced<br />
6 cloves garlic, minced or pressed<br />
8 cups chicken broth<br />
6 russet potatoes. Sliced, cubed, or diced.<br />
1 large bunch kale, tough stem removed and sliced into ribbons<br />
1 cup whole milk, half and half, or cream<br />
salt and pepper, to taste<br />
parmesan cheese for serving, optional<br />
<br />
Crumble and brown the sausage in you stock pot or dutch oven. Dump into a strainer and rinse well under hot water for 15 seconds. This sausage has a orange grease, and if you don't rinse, the top of your soup will be orange.<br />
<br />
Wipe out your pot and heat to medium. Cut up the bacon into chunks and cook until crisp. Remove with a slotted spoon and add onions. Cook until transparent, 3-4 minutes. Add garlic and cook 1 minute<br />
<br />
Add chicken broth and bring to a boil. Add potatoes. Simmer until fork tender. 15-20 minutes.<br />
<br />
Add sausage and bacon. Check seasoning and adjust as needed. Add kale. Let simmer 5 minutes and serve with parmesan cheese on top.Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-87027519103846835342014-12-27T10:01:00.004-05:002014-12-27T10:01:52.394-05:00Chocolate PB Banana Smoothie<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
This smoothie will keep you full for hours. You can modify to what you have on hand, but the full deal is really dynamite.<br />
<br />
You can make smoothie packs for the freezer with either zip top bags or<a href="http://www.amazon.com/Reditainer-Storage-Containers-16-Ounce-36-Pack/dp/B00M9Z4SXY/ref=sr_1_2?ie=UTF8&qid=1419691355&sr=8-2&keywords=plastic+food+containers"> these reusable containers</a> I found on amazon. Im all about cutting down on plastic in my life, but these are cheap, washable, and stack. I let them thaw on the counter for 20 minutes just to make it easier to blend. I add everything but the liquid to the packs. I put in all the ingredients but the greens and then pack the greens to the top<br />
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<br />
Soaking the oats are really important. One, they help you digest the oats better and get more nutrients from them. And two, it helps the blender break them down better. This is really important if you don't have a high end blender like a Vitamix or Blendtec.<br />
<br />
To soak oats, take 1 part dry rolled/old fashioned oats and 1 part filtered water. Add a splash of lemon juice or apple cider vinegar and cover. Let sit overnight. No need to drain. When I make the smoothies in advance in the freezer, I just make a large amount. If you want to make the smoothie one day at a time, just get in the habit of taking 60 seconds to do this the night before. The oats are really important in this to help keep you full. For one smoothie, I soak 1/4 cup oats and get roughly 1/2 cup once it soaks.<br />
<br />
I get a large bag of ground flax seed from Costco and keep it in my freezer to keep it from going rancid. I would suggest doing the same or buying flax seed and a cheap coffee grinder and grinding it yourself if you want. Chia seeds would also work (but they are super not fun to clean out of the blender, in my opinion.<br />
<br />
I use dark chocolate almond milk for the liquid. Its fast and is just sweet enough to make the smoothie perfect. However, if you are preferring a more "whole food" approach, I have also used plain almond milk or full fat organic milk with a tbsp cocoa powder and some sweetener. Honey, maple syrup, or dates.<br />
<br />
For the greens, I generally use baby spinach, kale, or baby kale. I have also used the super greens blend at Costco. I generally can easily pack 2 cups of spinach into the smoothie, but generally use a little less kale because I find it a tad stronger.<br />
<br />
Ok, enough talk.<br />
<b><br /></b>
<b>Chocolate PB Banana Smoothie</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
1 cup dark chocolate almond milk<br />
1-2 cups greens, such as kale, spinach, chard, collards<br />
1 banana<br />
1 tbsp ground flax seed<br />
1 tbsp peanut butter<br />
1/2 cup soaked oats<br />
Ice<br />
<br />
Put the ingredients in the blender in the order listed. I start with just a little ice and add until I get the consistency I want. The level of ice I use depends on what ingredients are already frozen.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-27248553072183248382014-08-26T04:00:00.000-04:002014-08-26T04:00:03.794-04:00Pasta with Broccolini and Sausage I came across a similar recipe on Pinterest, but it was very poorly written and the instructions were awful. So since I had to wing it so much and I tweaked to my own tastes, I didn't feel bad reblogging it as my own.<br />
<br />
Broccolini is a wonderful thing. My dear husband hates broccoli. Despises it. So I have avoided broccolini as well, assuming it would be the same deal. Well, one day I decided to give it a try, and alas, he liked it! The broccoli flavor is there, but subdued. It almost has an asparagus taste. A great green and now a favorite.<br />
<br />
This pasta dish is delicious. I really recommend using the orecchiette pasta if possible, but any short pasta will work. I finally found a package of orecchiette at Trader Joes, so that is what I used. I love it because the sausage and cheese really gets inside the divots and makes for a delicious bite.<br />
<br />
If you use the orecchiette, a couple tips. Its a starchier pasta, which is great for using the pasta water to help create a creamy sauce. But along with that perk, comes an annoyance of REALLY wanting to stick together. So, make sure you use a LARGE pot with a LOT of salty water. Make sure its at a RAPID boil, and make sure to stir VIGOROUSLY for 1 minute after you add the pasta. I don't mean to yell at you, but pasta that gets stuck inside itself and doesn't fully cook as a result makes me gag.<br />
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<br />
<b>Pasta with Broccolini and Sausage </b><br />
<br />
Ingredients:<br />
<br />
3 tbsp olive oil<br />
2 bunches broccolini, 1 inch trimmed off the ends and larger pieces sliced in half the long way.<br />
1 lb sweet italian sausage (casings removed if applicable)<br />
1 package short pasta, preferably orecchiette<br />
6 cloves garlic, peeled and thinly sliced.<br />
6 sun dried tomatoes, patted dry (if in oil) and sliced thin<br />
salt and pepper<br />
1 tbsp fresh basil (optional)<br />
juice of 1/2 lemon<br />
1/2 cup shredded parmesan<br />
<br />
Bring one large pot full of water to a boil. Add a good amount of salt (like salty ocean water, is how it should be)<br />
<br />
Add the broccolini and boil for 2-3 minutes, Use tongs to remove them and plunge in ice water for 2-3 minutes.<br />
<br />
Return water to a rapid boil and cook pasta as directed on package. RESERVE 3/4 cup pasta water (put the measuring cup in the strainer to remind yourself)<br />
<br />
Meanwhile, add 3 tbsp olive oil to a large skillet on medium heat. Add and crumble the sausage. Cook until browned, stirring often. Use a slotted spoon to remove sausage. Turn to low<br />
<br />
Add sliced garlic to pan with juices. (can add another tbsp olive oil if needed). Cook until golden brown. Take care not to burn. Add broccolini, sausage, sun dried tomatoes, basil, salt, pepper, and lemon juice. Once heated through, add pasta and pasta water. Toss well and check seasonings.<br />
<br />
Serve with shredded parm<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-10018244920491934572014-08-25T18:23:00.001-04:002014-08-25T18:23:54.216-04:00Bacon, Kale, and Pepperjack Stuffed Pork TenderloinTenderloin was on sale this week here at our store. Normally those packages come with 2 tenderloins and 1 is usually plenty to feed my family of 4, with a bit of leftovers even. So I froze one and decided to butterfly and stuff one. I had some kale and pepperjack in my fridge I needed to use up and I decided that bacon would compliment those flavors nicely.<br />
<br />
Stuffing the pork loin sounds more complicated than it is. Don't be discouraged. Just set aside 30 minutes to prep earlier in the day (or the night before) and you can throw this into the oven later that night.<br />
<br />
If you don't have food twine, you can use toothpicks. Just soak in hot water for 20 minutes (while you prep)<br />
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<br />
<b>Bacon, Kale, and Pepperjack Stuffed Pork Tenderloin</b><br />
<br />
Ingredients:<br />
<br />
1 pork tenderloin (I bought a 2.5 pound package and there were 2. You can freeze one or double the other ingredients)<br />
4-5 slices bacon<br />
2ish cups kale, curly or straight, stems removed and chopped. (I had the bagged, chopped, washed kale from the store by the lettuces)<br />
1 tbsp balsamic or red wine vinegar (or even lemon juice)<br />
3-4 oz pepperjack cheese, cubed, sliced, or shredded (I got cubes from Target.)<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1 tsp parsley<br />
3/4 tsp salt<br />
black pepper<br />
<br />
Butterfly the pork tenderloin. <a href="http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_techniques/kitchen_tips_techniques/how_to_butterfly_pork_tenderloin">Here are some visuals</a>.<br />
<br />
Preheat the oven to 350<br />
<br />
Cut the bacon into 1/2 inch strips and cook in a medium pan on medium heat. Cook until crisp, 5-8 minutes, stirring often. Use a slotted spoon and remove bacon.<br />
<br />
Add kale to the pan with bacon juice. Stir 2-3 minutes, until wilted. Lightly salt and pepper and splash with vinegar or lemon juice. Let cool a bit.<br />
<br />
Put a line of cheese down the middle of the pork. Distribute the bacon evenly, and top with the kale.<br />
<br />
Slide pieces of twine under the pork loin at 2-3 nice intervals. Fold the pork over so it overlaps slightly and tie tight with the twine. Repeat for all. Roll pork over so seam is on the bottom.<br />
<br />
Mix garlic, onion, parsley, salt, and pepper together and sprinkle over the pork.<br />
<br />
<br />
Cook for 40-50 minutes, until 145 internal temperature. Let rest 5 minutes before removing twine at cutting.<br />
<br />
<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-13526015466466557152014-07-18T23:53:00.000-04:002014-07-18T23:53:52.793-04:00Restaurant Style Sweet and Sour ChickenSo sweet and sour chicken is my husbands absolute favorite chinese food meal He loves it and its the dish that he orders to judge the quality of any chinese food joint. There is this place back home in Lincoln Nebraska that is the best chinese food we both have ever had. And every new place we try is measured against them. Well, my husband said this meal brought him back to Fortune Palace and he wants me to make it once a month.<br />
<br />
I found the premise for this recipe on AllRecipes. But I made so many changes that I felt I had to blog it .<br />
This recipe isn't difficult, but it does take a little bit of time. I would recommend setting aside about a hour to really complete it.<br />
<br />
You could easily substitute the veggies for a bag of stir fry mix to cut down on some prep time. Just steam or cook as directed on the bag<br />
<br />
You could easily do this with chunks of pork as well.<br />
<br />
I suggest having a cooking rack over a baking sheet and keeping it in a 200 degree oven to place the chicken that has been fried so it stays warm and crisp. You can also put the veggies on a tray on the bottom to keep it warm as well.<br />
<br />
Alternatively, you could fry this up earlier in the day (nap time, anyone?) and reheat on a rack over a cookie sheet at 350 for 15 minutes. They reheat very well. You can freeze any extras and do the same. The leftover chicken also makes EXCELLENT chicken nuggets for kids. Delish.<br />
<br />
I suggest serving this with rice cooked in chicken broth. You could <a href="http://mysaltykitchen.blogspot.com/2013/07/basic-fried-rice.html">do some fried rice if you are feeling extra ambitious! </a><br />
<br />
I preferred to not use food coloring to give the sauce its signature orange pink look. It does result in a odd opaque white look, which may not be for everyone. Feel free to add a couple drops of orange food coloring if you desire. I might invest in some natural dyes or even try a slight pinch of turmeric. I actually think that would work very well. Not too much though.<br />
<br />
I would add the sauce to each serving as its dished up so the chicken stays crisp. Also, you don't want to have the "eye is bigger than the stomach" syndrome and have a bunch of soggy leftovers.<br />
<br />
With all that being said, lets begin. I really suggest reading the recipe in full before hand to get the steps in mind. Its a lot of steps, but its simple. And the results are worth it.<br />
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<b>Restaurant Style Sweet and Sour Chicken</b><br />
<br />
Ingredients:<br />
<br />
For the veggies:<br />
2 green bell peppers, diced into 1 inch squares<br />
1 large onion, diced into 1 inch squares<br />
2 carrots, peeled and cut into very thin rings<br />
1 head broccoli, cut into small florets (optional. We had it to use up)<br />
<br />
For the sauce:<br />
1 20 oz can pineapple chunks and juice (remove chunks and set aside)<br />
1/2 cup white vinegar<br />
2/3 cup white sugar<br />
1 3/4 cup water, divided<br />
1/4 cup cornstarch<br />
food coloring (if desired)<br />
<br />
For the chicken:<br />
4 chicken breasts<br />
salt and pepper<br />
garlic powder<br />
onion powder<br />
<br />
Batter:<br />
2 1/4 cups self rising flour (or add 1 tbsp baking powder and 1/2 tsp salt to 2 1/4 cups all purpose flour)<br />
2 tbsp corn starch<br />
1/2 tsp salt<br />
2 tbsp oil (of choice. coconut, olive, canola/veg)<br />
1 egg, lightly beaten<br />
1 1/2 cups chicken broth (You can use water if you want. I think the broth added something)<br />
<br />
Oil:<br />
Enough to put 1 inch of oil in your pan. Use a smaller pan if needed, and do in batches. I used a jar of coconut oil. Maybe 14 oz or so? You can use peanut if you want, or even vegetable oil if you must (I'm not a fan, personally.) You can use coconut oil several times over if you strain it.<br />
<br />
Instructions:<br />
Cut the chicken breasts into bite-sized pieces. Pat dry and lay on a platter. Salt and pepper liberally and then sprinkle with garlic and onion powder. Rub it around and make sure its well coated. Let sit on the counter for 20-30 minutes to take the chill off and let the flavor meld.<br />
<br />
Meanwhile,<br />
For the veggies, steam in a pot for maybe 5 minutes, until softened. If you don't have a steamer insert, you can lightly boil, or even sauté for a few minutes. Keep warm in 200 degree oven while frying.<br />
<br />
I would start the rice at this point if you are boiling up some rice.<br />
<br />
In a saucepan over medium, stir together the pineapple juice, vinegar, sugar, and 1 1/2 cup water. Heat until boiling. While heating, whisk together the 1/4 cup water and 1/4 cup cornstarch (and food coloring, if desired). Once boiling, turn off heat and add in the cornstarch mixture. Stir well until it thickens (it was very quick for me). Keep warm.<br />
<br />
Start the oil in a frying pan on one notch above medium heat until it reaches 350-360 degrees or so. No thermometer? <a href="http://lifehacker.com/5980225/use-a-wooden-spoon-to-know-when-oil-is-ready-for-frying">Use a wooden spoon</a>.<br />
<br />
While the oil is heating, whisk together the dry ingredients for the batter. Add the oil, egg, and water/broth. Mix, but don't over mix, until combined and like a thick pancake batter.<br />
<br />
Add the chicken to that bowl and coat stir until well coated.<br />
<br />
Carefully add bits of chicken to the pan. Don't over crowd the pan or do too many at once. This will be several batches. Cook a few minutes and flip with tongs. They cook fast, but it doesn't hurt to sacrifice one nugget to make sure the chicken is getting done in the middle, just to be safe. Put the cooked chicken on a rack in the oven to keep warm while you finish the rest.<br />
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To serve, dish up the rice, veggies, some of the reserved pineapple and chicken. Drizzle the sauce generously over it all and enjoy the amazing meal you pulled off.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-61214816091274587052014-07-12T04:00:00.000-04:002014-11-22T11:30:08.155-05:00Crock Pot Chicken and Broccoli Over RiceI found myself with a limited grocery budget, a need to get creative with some pantry staples, and a desire to not heat up the kitchen. This was the result. With some <a href="http://mysaltykitchen.blogspot.com/2012/09/thrifty-chicken-stock.html">frozen stock</a> (or cans of cream of chicken/mushroom if you prefer), some frozen chicken and broccoli, and some rice, you are there.<br />
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<br />
<b>Crock Pot Chicken and Broccoli Over Rice</b><br />
<br />
3 chicken breasts (I had bone in and just saved the bone for stock later)<br />
1 can of cream of mushroom (I LOVE <a href="http://www.pacificfoods.com/food/soups/condensed-soups/organic-cream-of-mushroom-condensed-soup.aspx">this brand</a> when I can't make my own)<br />
1 can cream of chicken (I <a href="http://mysaltykitchen.blogspot.com/2012/09/how-to-make-cream-of-from-scratch.html">always make my own</a>, but you can use the above brand as well. Or Campbell's, of course.<br />
1 pound (give or take) frozen broccoli(toss it in the fridge while the crockpot is going, if you remember)<br />
3/4 cup sour cream or plain greek yogurt<br />
<br />
Rice:<br />
2 cups dried rice<br />
3 cups chicken broth<br />
1 tsp salt<br />
<br />
<br />
Throw the chicken in the crock pot with the creams of soups. Cook on high 4 hours or low 6. If going for "low", and you have the time, put on high for 30ish minutes and turn to low. Just gets things going faster.<br />
<br />
Once the time has past, remove the chicken to a plate. Cut/break the chicken into a few smaller pieces and let cool for for a few minutes until you can handle it. Turn crock pot on high and add the broccoli and sour cream/yogurt. Cover. Shred chicken and add back to crock pot. Cook for about 30 minutes, or until warmed through. Should be good by the time the rice is done<br />
<br />
Cook rice in rice cooker or on stove per cooking instructions (Yes, I add less liquid. Its my preference. Do what you want there)<br />
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Dish up some rice and top with chicken and broccoli mixture. You could always sprinkle on some cheddar cheese if you desire.<br />
<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-42384432660509191162014-07-11T23:04:00.000-04:002014-07-11T23:08:38.727-04:00Sausage, Peppers, and Onions Over RicePretty much anything with bell peppers and onions makes me happy. Such a delicious combo and I just think about it for days before and after I make it. Yes, I am a foodie freak. I can't help it.<br />
<br />
This is a pretty simple recipe, and can be tweaked a few different ways depending on your tastes or what you have on hand. I have made this with kielbasa, Target chicken sausage with garlic and spinach (a fav around here) and with Aidells sweet italian chicken sausage. Really, any precooked sausage would work here. Go with what speaks to you. Or is on sale.<br />
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You could make this over quinoa instead of rice if you prefer.<br />
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I strongly recommend making the rice/quinoa with broth. It really adds flavor and nutrients for minimal effort. If you aren't making it yourself yet, <a href="http://mysaltykitchen.blogspot.com/2012/09/thrifty-chicken-stock.html">you should try</a>. Pretty easy and incredibly frugal.<br />
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I can make this meal with 1 package of sausage and 2 bell peppers and a onion. And it makes JUST enough for 1 meal for my family of 4. So I double it, so we can have seconds and some leftovers. This recipe is for my doubled version. It reheats well.<br />
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Feel free to morph this to your own tastes. Add basil if you want, or italian seasoning. Mince some garlic, or add some tomato paste. Whatever flies up your skirt, or compliments the sausage you have.<br />
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<br />
<b>Sausage, Peppers, and Onions Over Rice</b><br />
<br />
2 packages cooked sausage of choice, sliced into 1-1.5 inch rounds<br />
4-5 bell peppers (whatever colors you want) sliced thinly<br />
2 onions, sliced thinly<br />
2 tbsp butter<br />
1 tbsp worchestershire<br />
1 tbsp balsamic vinegar<br />
a few shakes hot sauce<br />
salt and pepper<br />
1.5 cups chicken stock<br />
parmesan for topping, if desired<br />
<br />
Rice:<br />
2.5 cups rice<br />
3.75 cups broth (I prefer a ratio of 1:1.5 rice:liquid, but if you prefer 1:2, by all means, add more broth)<br />
2 tsp salt (less if you use salted bought broth)<br />
<br />
Cook in rice cooker or per bag instructions (I never make on the stove, so your guess is as good as mine, honestly)<br />
<br />
Get your rice started.<br />
<br />
While its cooking, heat a large skillet over medium. Add the butter and sausage. Cook until sausage is warmed up and butter is flavored. Remove with a slotted spoon to a plate.<br />
<br />
Add the peppers and onions to the butter and cook until softened. About 10 minutes. Add the sausage, worchestershire, balsamic, hot sauce, and stock. Season with salt and pepper to taste. Add more sauces if you desire. Simmer on med low until rice is done.<br />
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Dish up a bowl of rice and top with peppers and veggies and spoon sauce over rice.Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-46452475243613923272014-04-28T18:36:00.002-04:002014-05-22T14:00:51.474-04:00One Pot LasagnaThis is a great weeknight dish with a lot of flavor and comfort. Enjoy!<br />
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<b>One Pot Lasagna</b><br />
<br />
Ingredients:<br />
<br />
1 lb sweet italian sausage, crumbled (taken out of casings, if applicable)<br />
1 small onion, diced<br />
1 red bell pepper, diced<br />
1 green bell pepper, diced<br />
1 tbsp italian seasonings (or a bit of onion and garlic powder, dried basil, parsley, oregano)<br />
1 28oz can crushed tomatoes<br />
1.5-2 cups broth (beef or chicken)<br />
1 8oz package no boil lasagna noodles, broken up.<br />
1.5 cup ricotta cheese<br />
<br />
In a large skillet over medium, brown the sausage until cooked through. Remove with a slotted spoon, leaving the liquid.<br />
<br />
Add onion and cook a couple minutes. Add bell peppers and seasonings. Cook 5 minutes or so.<br />
<br />
Add the sausage back along with the crushed tomatoes. Add the noodles and stir around. Add enough broth to just cover the noodles. Simmer 10 minutes or so, until noodles are done. Add more broth if needed.<br />
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Check seasonings (salt) and serve with a few dollops of ricotta<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com2tag:blogger.com,1999:blog-4840508322168861776.post-49802824416288166342014-04-13T13:45:00.000-04:002014-04-13T13:45:03.327-04:00Sun Dried Tomato and Spinach Turkey MeatballsI came across a similar recipe to this and have made it enough times I have tweaked it to become my own. They are DELICIOUS. Fast. You could very easily double or quadruple this recipe and freeze it. They are healthy with the turkey, and pair easily with a <a href="http://mysaltykitchen.blogspot.com/2012/09/chunky-roasted-red-bell-pepper-tomato.html">marinara</a>, alfredo, vodka, or red bell pepper sauce over pasta. Or however else you eat desire to eat meatballs.<br />
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You could use other ground meats, or eliminate the spinach if you desire.<br />
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<b>Sun Dried Tomato and Spinach Turkey Meatballs</b><br />
<b><br /></b>
Ingredients:<br />
<br />
1/4 cup plain breadcrumbs (I use panko)<br />
1/2 cup grated or shredded parmesan/asiago/romano or any combo thereof.<br />
1 egg<br />
4 sun dried tomatoes in oil, patted dry and diced.<br />
1 tbsp sun dried tomato oil<br />
1/2 cup frozen spinach (maybe 1/3rd of a package? I eyeballed it, sorry) thawed, drained, and chopped<br />
2 garlic cloves, minced<br />
1 tbsp dried minced onions<br />
1/2 tsp salt<br />
1 tbsp milk<br />
1 tbsp fresh chopped or 1 tsp dried basil and/or parsley, if desired<br />
3/4 lb ground turkey<br />
<br />
Preheat oven to 350<br />
<br />
Set the turkey aside and mix all the other ingredients well. Mix the turkey in with your hands and form into approximately 20 walnut sized meatballs. Place on a baking dish and cook 25-28 minutes, turning halfway.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-60195835546601010442014-03-23T11:31:00.000-04:002014-03-23T11:31:21.972-04:00Monterey ChickenI have seen this meal pop up in conversation several times, so I decided to look it up and make it. Super easy pantry meal, super yummy, and very simple.<br />
<br />
<b>Monterey Chicken</b><br />
<br />
Ingredients<br />
<br />
4 chicken breasts<br />
1 cup BBQ sauce (I have used home made or Sweet Baby Rays)<br />
1 can rotel, drained (save the liquid)<br />
1 tbsp dijon<br />
1 tbsp worcestershire sauce<br />
1 cup shredded cheddar or colby jack cheese<br />
4 slices crisp bacon, crumbed<br />
3 green onions, sliced<br />
<br />
Directions:<br />
<br />
Take turns placing a breast in a freezer bag and hammer it out so its all the same thickness. It doesn't have to be super thin and flat, but just flatted the thickest parts so they are even with the rest and will cook evenly. I use a rolling pin.<br />
<br />
If the bag is still usable, place all the chicken breasts in the bag and add 1/2 cup of the BBQ sauce, the rotel liquid, the dijon, and the worcestershire sauce. Seal with the air removed and smush around to evenly coat. Let marinade 1 hour at least, or overnight if possible. No more than 24 hours<br />
<br />
Preheat oven to 375. Place chicken in a baking pan and cover with foil. Cook 30-40 minutes, until done.<br />
<br />
Meanwhile in a small bowl, mix the remaining BBQ sauce and rotel pieces together. Top chicken with rotel mixture and cheese. Put back in oven for a couple minutes until melted. Top with bacon and green onions<br />
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Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-87883759325050679382014-03-05T17:19:00.001-05:002014-03-05T17:19:56.927-05:00Spinach and Artichoke PizzaHusb and I were wanting to spice up our homemade pizza night and decided to go with a nod to spinach and artichoke dip. This turned out just as delicious as it sounds. This time we took advantage of the grocery store bagged dough.<br />
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<b>Spinach and Artichoke Pizza</b><br />
<br />
Ingredients:<br />
<br />
1 pizza dough, par baked until just starting to lightly brown<br />
olive oil<br />
1 5- 6oz package of fresh baby spinach<br />
2 cloves garlic, minced<br />
1 small onion or large shallot, fine diced<br />
1 can artichoke hearts, drained and quartered<br />
3 oz cream cheese<br />
4 oz mozzarella pearls (or fresh mozzarella cut into small cubes)<br />
<br />
Preheat oven to 425.<br />
<br />
Heat up a large skillet over medium. Pour enough olive oil to coat the bottom and add the onion and garlic. Saute 2-3 minutes until softened and fragrant. Add the spinach and artichokes and stir to coat in the oil. Cook until wilted, stirring often, 3-4 minutes.<br />
<br />
Drizzle par baked crust with olive oil and spread the spinach and artichoke mixture on the top. Pinch off pieces of cream cheese and distribute evenly along with the mozzarella cheese.<br />
<br />
Place on a pizza stone or baking sheet and cook around 10-15 minutes until cheese is melted.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-890798133363549462014-02-07T11:09:00.000-05:002014-02-07T11:09:16.331-05:00Breakfast CasseroleThis is a great meal for a breakfast for dinner night, or for a special weekend breakfast. We had this Christmas morning along with cinnamon rolls.<br />
<br />
If you have baked potatoes for one meal, make a couple extra to use later in this. Makes this meal a snap. Even if you have to start the potatoes, its still a breeze. Just wash, dry, poke, rub with oil, sprinkle with salt, and bake directly on the rack at 375 for around 45 minutes.<br />
<br />
Any potato will work, but golds are especially good due to the thin skin and firm texture.<br />
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<b>Breakfast Casserole</b><br />
<br />
Ingredients:<br />
<br />
3 cooked potatoes, cubed<br />
1-2 bell peppers, diced<br />
1 can diced green chilis<br />
2 green onions, sliced<br />
1/2 lb breakfast sausage (cooked, drained) or cubed ham<br />
1.5 cups shredded cheese (whatever you want. Cheddar, colby, pepperjack)<br />
8 eggs, beaten<br />
1 cup milk<br />
few shakes hot sauce<br />
salt and pepper<br />
<br />
Preheat the oven to 350<br />
<br />
Layer the ingredients in a 9x13 pan. Potatoes, bell peppers, chilis, green onions, crumbled sausage, cheese.<br />
<br />
Beat the milk, eggs, hot sauce, and S&P in a bowl and pour on top<br />
<br />
Cook for 45-50 minutes, or until set.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-4220623302189590312013-12-16T19:09:00.001-05:002013-12-16T19:09:47.486-05:00White Bean, Kielbasa, and Kale SoupOk, so I am a fan of big pot of soup. Its cheap and nice to have around for leftovers for a few days. I haven't tried freezing this one yet but its probably fine.<br />
<br />
I think that any greens would work in this, especially spinach. I am sure collards or chard would work too, but I don't have as much experience with them. At the first serving, the kale still had a nice texture that spinach would lose pretty quick.<br />
<br />
<br />
You could use canned beans in a pinch, but why not make your own? Its much cheaper anyhow, and its pretty easy. I use <a href="http://happymoneysaver.com/cook-dried-beans-no-soak-method/">this method</a>. The white navy beans I used needed more like 90-95 minutes, so don't be afraid to add a little more time once you check them and account for a bit extra time so you aren't eating late. The soup can always simmer longer if its done too early.<br />
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<br />
Home made chicken stock is so great in soups like this. Its really not that much more work! Plan a whole chicken for one meal (or put in the crock pot and shred for another meal) and then put the bones and some veggies or veggie scraps in a crock pot or stock pot and simmer over night. Strain in the AM and presto, stock for your soup. No more salty and pricey store bought broth. Here is <a href="http://mysaltykitchen.blogspot.com/2012/09/thrifty-chicken-stock.html">more info on this. </a><br />
<br />
I came across <a href="http://soup-a-woman.blogspot.com/2011/11/kielbasa-take-two.html">this</a> version of the soup and it had the addition of a parmesan rind. Its optional, but highly recommended. Totally worth buying the block of parmesan at the store. You know you can use the rest somewhere. Or better yet, just make a mental note to keep leftover rind in the freezer for times like this. <br />
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<br />
Ok, on to the soup<br />
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<b>White Bean, Kielbasa, and Kale Soup</b><br />
<b><br /></b>
Ingredients:<br />
<br />
1 package white beans (cannelloni, great northern, navy) <a href="http://happymoneysaver.com/cook-dried-beans-no-soak-method/">cooked</a> or 4 cans drained<br />
1 tbsp oil<br />
1 onion, diced<br />
4 stalks celery, sliced<br />
4 carrots, peeled and sliced<br />
1 package kielbasa, sliced 1/2" thick<br />
2 cloves garlic, minced<br />
10 cups chicken stock<br />
1 bay leaf<br />
1/2 tsp thyme<br />
Parmesan rind (optional)<br />
salt and pepper to taste<br />
1 bunch kale, stem removed and cut into 1ish inch pieces<br />
<br />
In a large dutch oven or stock pot, heat the oil on medium.<br />
<br />
Brown the kielbasa on each side. Remove. Add the veggies and cook 10 minutes, stirring often.<br />
<br />
Add the beans, broth, kielbasa, garlic, bay leaf, thyme, and rind to the pot. Bring to a simmer. Season with salt and pepper (i used home made stock and beans, so I needed a good amount of salt)<br />
<br />
Let simmer for 15-30 minutes (at least long enough for veggies to be soft)<br />
<br />
Remove bay leaf and rind. Add kale and let simmer 5 minutes and serve.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com1tag:blogger.com,1999:blog-4840508322168861776.post-74414884372359423932013-12-03T13:12:00.000-05:002013-12-03T13:12:21.380-05:00Simple Herb StuffingYeah, so I could be a smart blogger and post all these awesome recipes before the holiday that they would be great for. But I am just a mom and just doing this for fun, so you get what I make, after I make it. But trust me, this is so yummy and easy, that I will be making it for more than just thanksgiving.<br />
<br />
I am not a fan of fancy stuffings. I like it simple and good. I think I succeeded.<br />
<br />
You can use virtually any bread you like for this.<br />
<br />
I didn't get a picture this time, but I will add the next time I make it<br />
<br />
<b>Simple Herb Stuffing</b><br />
<br />
1 loaf bread, cut into 1 inch pieces (or buy the bag of unseasoned dried bread cubes if you must)<br />
8 tbsp butter<br />
2 stalks celery, cut in half lengthwise and then sliced pretty thin<br />
1 onion, diced<br />
Salt and pepper to taste<br />
2 tbsp chopped fresh parsley<br />
1 tbsp chopped fresh sage<br />
2 tsp chopped fresh thyme<br />
2 cups chicken stock (get the very good stuff at the store, or better yet make it yourself. Or veggie)<br />
2 eggs, lightly beaten<br />
<br />
If using fresh bread, spread onto a cookie sheet and let sit overnight to dry out. Or place in a 20 degree oven for 10-20 minutes.<br />
<br />
Melt the butter in a pan. Reserve half of it for later. Add celery and onion to the existing butter and cook a few minutes until really softened. Add herbs and cook 1 more minute. Add a little salt and pepper.<br />
<br />
Whisk eggs into broth. Put bread in a large bowl and add onions and celery and the broth and mix very well.<br />
<br />
Pour into a buttered casserole dish and pour remaining butter on top.<br />
<br />
Cook in a 350 oven 45 minutes<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-78697634721631490192013-12-02T13:05:00.000-05:002013-12-02T13:05:30.981-05:00Shredded Beef Enchiladas with Homemade Red Enchilada SauceA while ago, I decided to cook a roast with little seasoning, shed, divide up, and freeze for later meals. This ended up being a great idea and I have since made french dip sandwiches and "philly" style beef sandwiches. I decided to use my remaining meat for this dish. You could easily use left over pot roast for this as well. Or you can throw a small roast in the crock pot to shred up.<br />
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And homemade enchilada sauce! Who knew it was that easy! Never buying it again!<br />
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<br />
<b>Shredded Beef Enchiladas with Homemade Red Enchilada Sauce</b><br />
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Enchilada ingredients:<br />
<br />
2 cups shredded beef<br />
2 cups drained beans (black, pinto whatever. I used kidney this time.)<br />
2.5 cups shredded cheese, divided. (I suggest cheddar, mexi blend, or pepperjack)<br />
1 can diced green chills<br />
8 tortillas (medium)<br />
<br />
Sauce ingredients:<br />
3 tbsp oil<br />
2 tbsp flour<br />
2 heaping tbsp chili powder<br />
8oz tomato sauce<br />
1 cup broth (or water in a pinch)<br />
2 tsp garlic powder<br />
2 tsp onion powder<br />
2 tsp cumin<br />
salt and pepper to taste<br />
<br />
In a pan over medium, heat oil. Whisk in flour and chili powder. Cook for 1 minute<br />
<br />
Whisk in all other ingredients. Bring up to heat, and then put on low for 10 minutes.<br />
<br />
<br />
In a medium bowl, mix together the beef, beans, 3/4 cup cheese, can of chilis, and a few spoonfuls of sauce.<br />
<br />
In a 9x13 pan, ladle a bit of sauce on the bottom. Enough to just coat the bottom.<br />
<br />
Assemble enchiladas and place seam side down in pan.<br />
<br />
Top with remaining sauce and then cheese.<br />
<br />
Bake at 350 for 30-40 minutes, until heated through.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-83255148872927642482013-11-30T18:11:00.001-05:002013-11-30T18:11:44.743-05:00German PancakesI believe there are multiple names for this yumminess. I was introduced to this by my husbands family, and its a nice yummy change to the breakfast routine<br />
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<br />
Its kind of a cross between a omelet and a pancake. Its great with syrup or jam.<br />
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<br />
<b>German Pancakes</b><br />
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Ingredients:<br />
<br />
4 tbsp butter<br />
6 eggs<br />
1 cup milk<br />
1 cup flour<br />
pinch of salt<br />
<br />
Place a 9x13 pan in a oven an heat to 450.<br />
<br />
Meanwhile, whip together on high the eggs, milk, flour, and salt.<br />
<br />
Once oven is preheated, add butter to the hot pan. Once melted, pour the batter into the pan. Cook 15-20 minutes, until pancake is raised up the sides of the pan and are nice and browned. This will expand a lot and then collapse a bit once its out of the oven.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-8324996229083834642013-11-18T10:40:00.000-05:002013-11-18T10:40:07.213-05:00Oatmeal Banana Bread CookiesI was craving some sort of oatmeal cookies the other day, and I had a bag full of banana halves from my toddler deciding he doesn't really dig bananas anymore, so I decided to make some banana cookies. These are soft and delicious.<br />
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<b>Oatmeal Banana Bread Cookies</b><br />
<br />
Ingredients:<br />
<br />
1 1/2 cups flour (I did half all purpose and half whole wheat)<br />
1/2 tsp baking soda<br />
1 tsp salt<br />
1 tsp cinnamon<br />
1/2 tsp ground ginger<br />
1/4 tsp clove<br />
1/2 cup softened butter<br />
1/4 cup applesauce<br />
3/4 cup packed brown sugar<br />
1 egg<br />
1 cup mashed banana (about 3 bananas)<br />
1 3/4 cup old fashioned/rolled oats<br />
1 cup chocolate chips or nuts or a combo thereof.<br />
<br />
Preheat oven to 375<br />
<br />
Whisk together flour, baking soda, salt, cinnamon, ginger, and clove.<br />
<br />
In another bowl, mix butter, applesauce, brown sugar, egg, and banana.<br />
<br />
Mix wet and dry ingredients until just combined. Add oats and chips/nuts.<br />
<br />
Drop by the spoonful (or cookie scoop) onto a ungreased cookie sheet or Silpat.<br />
<br />
Bake at 375 for around 12-15 minutes. Cookies are still soft, but just barely starting to brown on the edges.<br />
<br />
Store in a closed container in a cool place.Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0tag:blogger.com,1999:blog-4840508322168861776.post-18581331073223572502013-10-24T07:46:00.001-04:002015-01-11T20:52:11.632-05:00ChiliHow interesting that my 200th post is my chili recipe. I have actually made this a dozen or more times since I started blogging, but I felt nervous about posting it. I figured basically everyone has "their chili recipe" and no one would bother wanting to try mine. Which is sad, because its GOOD. So I decided to blog it today. And I hope that some people try it.<br />
<br />
I have a few tricks up my sleeve.<br />
<br />
Corn is one. I know I have seen it in a few chili recipes before, but I really like it. It gives a nice visual change, but also a sweetness.<br />
<br />
Another is worcestershire sauce. Nectar of the gods.<br />
<br />
Roasted red bell peppers is my latest addition. Yum!<br />
<br />
And last but not least....a packet of brown gravy mix. It is worth it to toss out my "crunchy" card for this. I think it helps thicken it up a bit and gives a boost of flavor. I don't think I can replicate it well enough.<br />
<br />
<br />
Also, for the longest time, I seasoned it with 1 packet of mild chili seasoning and 1 packet of hot chili seasoning. And in a pinch, I still do. But using the regular seasonings is cheaper and you don't get all the anti caking additives and what not. And you can also season to your own personal tastes.<br />
<br />
All my seasoning amounts are guesses. I use my palm to measure. So feel free to add more if you feel it needs it.<br />
<br />
I also *highly highly* suggest throwing this all together the night before and letting it sit in the fridge overnight, and then letting it cook on low all day. Time is the biggest tip on this. Every day it sits, it tastes better and better.<br />
<br />
You can use 3 cans beans in this (whatever type you like. I do kidney and pinto) or you can make up some dried beans. One bag of dried beans is a little less than 4 cans, so when I do this, I make a large batch of chili with the higher amount of beef and maybe an extra can of tomatoes and just freeze some leftovers so we don't eat it for a week.<br />
<br />
If you use that many beans, it might be too big for a normal crock pot, and you might need to use your stock pot on the stove.<br />
<br />
I posted this on another recipe, but my new favorite way to cook dried beans is this:<br />
<br />
Inspect and rinse beans<br />
<br />
Put in a oven safe lidded pot with 1.5 inches of water on top.<br />
<br />
Bring to boil, cover, and place in 275 oven for 1 hour and 15-30 minutes. Drain and wah-la!<br />
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<br />
<b>Chili</b><br />
<br />
Ingredients:<br />
<br />
1-2 lbs ground meat. (depends on how meaty you like it. I use either beef or turkey and it doesn't make a huge difference)<br />
2 onions, diced<br />
28oz can diced tomatoes, not drained<br />
14.5 oz can tomato sauce<br />
4oz can tomato paste<br />
2 cups frozen corn<br />
1 small jar roasted red bell peppers, drained and rinsed and chopped<br />
6 cups of drained beans of choice (around 3 cans)<br />
1/4 cup worcestershire sauce<br />
1 packet brown gravy mix<br />
hot sauce (I like Chalula, and use this to help make it as hot or mild as you like)<br />
3 tbsp chili powder<br />
1 tbsp cumin<br />
2 tbsp garlic powder<br />
2 tbsp onion powder<br />
2 tsp seasoning salt (lowrys or the like)<br />
1 tsp-1 tbsp red pepper flakes (to your heat preference)<br />
1 tsp dried basil<br />
1 tsp dried oregano<br />
1 tsp ground coriander<br />
<br />
In a large skillet, cook the meat and onion until meat is cooked through.<br />
<br />
In a large crock pot or stock pot, combine meat, onion, all tomato products, corn, bell peppers, and beans.<br />
<br />
In a medium bowl, whisk all remaining ingredients (with a little water if needed) and add to pot.<br />
<br />
Add enough water to cover all ingredients.<br />
<br />
Preferably, let sit overnight in fridge and cook low all day long.<br />
<br />
<br />
We serve ours with fritos, shredded cheddar, and sour cream.<br />
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<br />Kate Bosworthhttp://www.blogger.com/profile/14477118904382552935noreply@blogger.com0