tag:blogger.com,1999:blog-59235476150095206272024-02-07T19:56:14.420-08:00Dished.Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-5923547615009520627.post-23466080454433838312013-10-11T14:13:00.001-07:002013-10-11T14:13:25.289-07:00Stuffed artichokes<div class="separator" style="clear: both; text-align: center;">
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I always wanted to try my hand at stuffed artichokes but it
was always foreign to me. Well I got up the gusto and made these leaf licking
artichokes and they were darn tasty. I only made two for me and my fiancé so it
wasn’t that time consuming but I can see where making a bunch would be quite
tedious. Either way we enjoyed them and I would definitely make them again. </div>
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INGREDIENTS</div>
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2 artichokes</div>
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1 lemon juiced</div>
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3 cups whole wheat breadcrumbs</div>
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1 Tbsp. garlic powder</div>
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1 Tsp. oregano</div>
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1 Tsp. parsley</div>
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Salt and pepper to taste</div>
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2 Tbsp. shredded Pecorino Romano cheese</div>
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1 egg white</div>
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3 Tbsp. olive oil</div>
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DIRECTIONS</div>
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Pre heat the oven to 375 degrees. While the oven is
preheating prep the artichokes using a few easy steps. First cut off the bottom
stem and top head of artichoke. Then snip the leaves down using a kitchen
scissors. Gently pull apart the leaves to make room for the stuffing. Once
you’ve opened the leaves enough to expose the choke use a spoon and a knife, or
a melon baller, and removed the choke entirely. It’s not easy but do your best
to remove as much as possible. Once this is completed drizzle the artichoke
with lemon juice to prevent it from browning. </div>
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In a separate bowl mix all dry ingredients, including cheese,
thoroughly. Once the ingredients are mixed add the olive oil and egg white and
mix until slightly moistened. Now it’s time for stuffing. I start with the
middle and work my way out and be sure to fill each leaf for ample
deliciousness. </div>
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Place the artichokes in a shallow baking dish and fill the bottom
with 1 inch of water, cover tightly with aluminum foil and bake for about 60-80
minutes. When the artichokes are done they should be tender and the leaves will
pull out easily. Sprinkle the artichokes with Pecorino Romano cheese and get to
picking! </div>
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<![endif]--><br />Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-91670531957868192182013-09-27T11:33:00.000-07:002013-09-27T11:33:56.933-07:00It's a wrap!<div class="separator" style="clear: both; text-align: center;">
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An egg and spinach wrap that is! I just whipped up this delicious and hearty wrap for my quick brunch and I'm feeling more energized than before. I bought these <a href="http://flatoutbread.com/" target="_blank">Flat Out wraps </a>recently at Wegmans and I'm hooked. This garden spinach light wrap was so flavorful and a great alternative to big bulky bread, plus one wrap has only 90 Calories and 9 grams of Fiber, Oh yea! I scrambled up four egg whites, including only one yoke, topped it with a mound of fresh spinach and Organic Cheddar cheese and yumo! This was the perfect energy boost to continue my bustling day!<br />
<br />
<h3>
Ingredients </h3>
4 eggs<br />
Mound of fresh spinach<br />
2 slices organic cheddar cheese<br />
1 Flat Out Light Garden Spinach Wrap<br />
Salt, pepper, Ketchup if desired <br />
<br />
<br />Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com2tag:blogger.com,1999:blog-5923547615009520627.post-10785674426694525952013-09-10T09:34:00.000-07:002013-09-10T09:40:49.702-07:00Arugula and Mushroom Frittata <div class="separator" style="clear: both; text-align: center;">
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This is a perfect way to start any day! Give this protein packed, simple recipe a try!<br />
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<h3>
</h3>
<h3>
Ingredients </h3>
5 eggs<br />
1 tbsp olive oil<br />
1/2 cup arugula<br />
1 cup sliced baby bella mushrooms<br />
1/2 cup Gorgonzola cheese<br />
1/4 cup milk <br />
Salt and pepper to taste<br />
<br />
Preheat oven to 375 degrees. Saute the arugula and mushrooms in olive oil, salt and pepper. Whisk the eggs and milk in a bowl and once the vegetables are softened pour the eggs into the pan. Generously sprinkle the Gorgonzola over the eggs and transfer the pan to the oven. Bake for about 15 minutes until the eggs are fluffy and golden. Let the frittata rest a minute before serving. For a refreshing kick I paired this simple and healthy breakfast with a vitamin rich <a href="http://www.nutrition-and-you.com/grapefruit.html" target="_blank">pink grapefruit</a>. <br />
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Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-59849632300382751102013-08-31T14:16:00.000-07:002013-08-31T14:36:46.686-07:00Pizzuto Ravioli<!--[if gte mso 9]><xml>
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<span style="font-family: "Trebuchet MS",sans-serif;"> Pizzuto Ravioli in Eatontown has the best in Italian
specialties and the best sandwiches at the Jersey Shore. The options are
endless, with everything from specialty salads and meats, stuffed peppers and
antipasto, stuffed breads and Italian cuisine.
They have a great lunch menu with delicious sandwiches like the Nonna<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">, chicken cutlet, eggplant, fresh mozzarella, roasted peppers and the Eatontown, grilled chicken, smoked mozzarella, and sun dried tomato. Pizzuto's is great for dinner also and offers an extensive catering menu. Check out their
website <a href="http://www.pizzutoravioli.com/" target="_blank"><i style="mso-bidi-font-style: normal;">www.pizzutoravioli.com</i> </a>for
the full menu and join their email list for daily specials and a chance to win
a FREE lunch.</span> On a busy night you can call in an order for delivery or
just drop by and have a delicious meal in minutes. Stop by and give Pizzuto’s a
try!</span></div>
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Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-76791818933740302022013-07-10T18:05:00.000-07:002013-07-10T18:09:31.233-07:00Meaty crab cakes<!--[if gte mso 9]><xml>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtSfrSLn0r_Dxgk_Zste4rlqkgreHeFPnDVKY46TScP75YE09yiffNszckP2OoLBfzKrmQ73C0PeALh5w0efj0eu-Vp4PK0uamfS3_EJNPSeBU3VfAZaz_v6_mw3adfqug7pYmss7DLs/s1600/IMG_2799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtSfrSLn0r_Dxgk_Zste4rlqkgreHeFPnDVKY46TScP75YE09yiffNszckP2OoLBfzKrmQ73C0PeALh5w0efj0eu-Vp4PK0uamfS3_EJNPSeBU3VfAZaz_v6_mw3adfqug7pYmss7DLs/s320/IMG_2799.JPG" width="320" /></a></div>
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Summertime means longer days and lighter foods. <span style="mso-spacerun: yes;"> </span>I love nothing better than sitting at a picnic
table and cracking up some <a href="http://www.oldbay.com/" target="_blank">Old Bay</a> infused crabs. <span style="mso-spacerun: yes;">Lots of finger licking good crabs</span>
means one delicious thing…lots and lots of CRAB CAKES!! </div>
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<h3 class="MsoNormal">
Ingredients</h3>
<div class="MsoNormal">
1lb jumbo lump crab meat
</div>
<div class="MsoNoSpacing">
3/4 cup whole wheat bread crumbs</div>
<div class="MsoNoSpacing">
1 lemon zested and juiced </div>
<div class="MsoNoSpacing">
3 scallions finely chopped</div>
<div class="MsoNoSpacing">
3/4 cup mayo</div>
<div class="MsoNoSpacing">
1/4 cup Dijon mustard </div>
<div class="MsoNoSpacing">
1/4 tsp salt </div>
<div class="MsoNoSpacing">
1/4 tsp pepper </div>
<div class="MsoNoSpacing">
Dash of cayenne pepper</div>
<div class="MsoNoSpacing">
1/4 cup olive oil</div>
<div class="MsoNoSpacing">
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Preheat oil in a skillet until medium hot. While the oil is heating up mix all remaining ingredients in a bowl and prepare the crab cakes. Place the crab cakes gently into the skillet and cook about 5 minutes on each side until the cake is heated through. Cover a
plate with paper towel and place crab cakes on the top to drain any excess oil.
Garnish the crab cakes with fresh lemon wedges, scallions, and tartar sauce for
dipping. For a healthier option you can pan sear the cakes and bake them
in a 350 degree oven for about 15-20 minutes.</div>
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Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-32735813863650262432013-06-03T18:19:00.000-07:002013-06-03T18:36:48.614-07:00Summery Portobello and Veggie Stackers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3d-Pij4pbgxF32BzUyqlkzjHAiK2hbaF_c8FQHeSw0F-1DXLS9bGWTVcgCDo_LR5tqUzDdrwGZ9i3-Du9jVbn6U9E4rZSIA_P440lkcg5XfZ8M_DlM3gm4YkgQx_471Lo6KQRVsECQU/s1600/IMG_3016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3d-Pij4pbgxF32BzUyqlkzjHAiK2hbaF_c8FQHeSw0F-1DXLS9bGWTVcgCDo_LR5tqUzDdrwGZ9i3-Du9jVbn6U9E4rZSIA_P440lkcg5XfZ8M_DlM3gm4YkgQx_471Lo6KQRVsECQU/s320/IMG_3016.JPG" width="320" /></a></div>
Summertime is the perfect time to enjoy fresh and healthy vegetables. These portobello and veggie stackers are the perfect reason to light up the grill!<br />
<br />
<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_8947" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370307512718_9046" style="font-size: 14pt;"><span id="yui_3_7_2_1_1370307512718_9045" style="font-family: Calibri;">Portobello and veggie stackers</span></span></div>
<div>
</div>
<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9035" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370307512718_9044" style="font-size: 12pt;"><span id="yui_3_7_2_1_1370307512718_9043" style="font-family: Calibri;">1 cup Balsamic vinegar</span></span></div>
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<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9036" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370307512718_9062" style="font-size: 12pt;"><span id="yui_3_7_2_1_1370307512718_9061" style="font-family: Calibri;">¼ Olive oil</span></span></div>
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<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9037" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370307512718_9060" style="font-size: 12pt;"><span id="yui_3_7_2_1_1370307512718_9059" style="font-family: Calibri;">Salt and pepper</span></span></div>
<div>
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<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9038" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370307512718_9048" style="font-size: 12pt;"><span id="yui_3_7_2_1_1370307512718_9047" style="font-family: Calibri;">3 large portobello</span></span></div>
<div>
</div>
<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9039" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370307512718_9050" style="font-size: 12pt;"><span id="yui_3_7_2_1_1370307512718_9049" style="font-family: Calibri;">1 small eggplant</span></span></div>
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<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9040" style="margin: 0in 0in 0pt;">
<span style="font-size: 12pt;"><span style="font-family: Calibri;">1 yellow pepper</span></span></div>
<div>
</div>
<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9051" style="margin: 0in 0in 0pt;">
<span style="font-size: 12pt;"><span style="font-family: Calibri;">1 red pepper</span></span></div>
<div>
</div>
<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9052" style="margin: 0in 0in 0pt;">
<span style="font-size: 12pt;"><span style="font-family: Calibri;">1 red onion</span></span></div>
<div>
</div>
<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9053" style="margin: 0in 0in 0pt;">
<span style="font-size: 12pt;"><span style="font-family: Calibri;">1 small ball of fresh
mozzarella</span></span></div>
<div>
</div>
<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9054" style="margin: 0in 0in 0pt;">
</div>
<div>
</div>
<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9057" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370307512718_9056" style="font-size: 12pt;"><span id="yui_3_7_2_1_1370307512718_9055" style="font-family: Calibri;">Marinate the portobello
in balsamic, olive oil, salt and pepper for at least an hour. Slice the eggplant,
peppers, onions and fresh mozzarella into 3/4 inch slices. Season the veggies
with salt and pepper. Heat a grill pan to medium high heat and start with grilling
the portobellos for 5 minutes on each side. Once the portobellos are tender set
them aside and cover them with foil to keep warm. Place the remainder of the
veggies on the grill pan. Cook the veggies until tender. Once the veggies are
done prep your stackers on a baking tray layering veggies and mozzarella. You
can arrange the stackers to your liking however I usually start with the sturdy
portobello on the bottom. Broil the completed stackers for about 5 minutes
until the mozzarella is gooey and melted. Serve over a bed of arugula and
drizzle with balsamic and olive oil. These are a delicious summertime treat!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSviyMvgDgujeIUgNDS8BLffsHqm80bcnyvmHrEXas1PjUTQ1ZHnXdq0uiSnwakdnLnOnALoI2s8wQXcoGd6hcLUweOJyzIz-bS9-LgGxCuuMHlyGI3NnL2ppW5_gNinvWdCOOc_Ou7Ek/s1600/IMG_3021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSviyMvgDgujeIUgNDS8BLffsHqm80bcnyvmHrEXas1PjUTQ1ZHnXdq0uiSnwakdnLnOnALoI2s8wQXcoGd6hcLUweOJyzIz-bS9-LgGxCuuMHlyGI3NnL2ppW5_gNinvWdCOOc_Ou7Ek/s320/IMG_3021.JPG" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmm3lziTV7HL3BENQSaE-K22hlgXYDSZx3rpR6w-FBJev2a_4LtWVtUt3WwHw-eH654Iiyk7j50iWly8frMxLN64v04enLoNrsIVYGb7tI7z3WduDkssyPuGFyHwKWiOZYTIK5q-4sNr4/s1600/IMG_3022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmm3lziTV7HL3BENQSaE-K22hlgXYDSZx3rpR6w-FBJev2a_4LtWVtUt3WwHw-eH654Iiyk7j50iWly8frMxLN64v04enLoNrsIVYGb7tI7z3WduDkssyPuGFyHwKWiOZYTIK5q-4sNr4/s320/IMG_3022.JPG" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvo46XEhCIdV4B8egJRW-xdXgxZFtuntmJ4cWRKsuOb7YGh1IoaQzHfkR9jd4SnzmJOsGBMfX7HIXXNYOA-VG4ifvs_GutBbIQ3FgrFRiXPherXw0pWDE9kWUpMyBacJgALW7PLHtAdg/s1600/IMG_3028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvo46XEhCIdV4B8egJRW-xdXgxZFtuntmJ4cWRKsuOb7YGh1IoaQzHfkR9jd4SnzmJOsGBMfX7HIXXNYOA-VG4ifvs_GutBbIQ3FgrFRiXPherXw0pWDE9kWUpMyBacJgALW7PLHtAdg/s320/IMG_3028.JPG" width="320" /></a></div>
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<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9064" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt;"><span style="font-family: Calibri;">Simple Salmon with Dill</span></span></div>
<div>
</div>
<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9065" style="margin: 0in 0in 0pt;">
<span style="font-size: 12pt;"><span style="font-family: Calibri;">3-5 ounce salmon pieces</span></span></div>
<div>
</div>
<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9066" style="margin: 0in 0in 0pt;">
<span style="font-size: 12pt;"><span style="font-family: Calibri;">1 tsp garlic powder</span></span></div>
<div>
</div>
<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9067" style="margin: 0in 0in 0pt;">
<span style="font-size: 12pt;"><span style="font-family: Calibri;">2 Tbsp Dill</span></span></div>
<div>
</div>
<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9068" style="margin: 0in 0in 0pt;">
</div>
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<div class="yiv5685976627MsoNoSpacing" id="yui_3_7_2_1_1370307512718_9071" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370307512718_9070" style="font-size: 12pt;"><span id="yui_3_7_2_1_1370307512718_9069" style="font-family: Calibri;">Preheat oven to 400
degrees. Spray pan with cooking spray and add the salmon. Dust the top of salmon with
garlic powder and a heavier coating of dill. Bake for 20 minutes and enjoy. For
a special sweet hint add a drizzle of honey over the top of the salmon as soon
as it’s out of the oven, the flavor of the honey and dill is amazing! </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFxMsJ_ZadDigB0-bU_a0WKmhsvj-B12n0Rfq7IKzVo9zSaMuX61QkWIOkDERGatiVgsdr8G2EDEh5WeA3BAXxK7lwP1bDsQhz8Aha_E6qShgeHX-Bnbv6a4Oq5YWawkCJNlo4ZUY6aY/s1600/IMG_3030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFxMsJ_ZadDigB0-bU_a0WKmhsvj-B12n0Rfq7IKzVo9zSaMuX61QkWIOkDERGatiVgsdr8G2EDEh5WeA3BAXxK7lwP1bDsQhz8Aha_E6qShgeHX-Bnbv6a4Oq5YWawkCJNlo4ZUY6aY/s320/IMG_3030.JPG" width="320" /></a></div>
<br />Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-1634916035136235632013-06-02T08:08:00.000-07:002013-06-02T08:30:28.066-07:00Marinated skirt steak, summer salad and zucchini fries<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnam6euW-fZJqysNeEmOfgzlBb61jdLtRGgP0dMZafYYYp-F3rmCB-X6fIwOtSGEknkW4PYXyfPK4Yh0rLb2UAPYm0ozIMdaTbmeNeZDaAc1ndxTyJxzUNBQHIatLtlVeuScNp3O0Qvk/s1600/IMG_3006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnam6euW-fZJqysNeEmOfgzlBb61jdLtRGgP0dMZafYYYp-F3rmCB-X6fIwOtSGEknkW4PYXyfPK4Yh0rLb2UAPYm0ozIMdaTbmeNeZDaAc1ndxTyJxzUNBQHIatLtlVeuScNp3O0Qvk/s320/IMG_3006.JPG" width="310" /></a><span id="yui_3_7_2_1_1370184143582_7149" style="font-family: Calibri;">I’ve created the perfect summer night dish whether you’re
cooking for your family, a large BBQ or a fun night in with your sweetheart <3</span><br />
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<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7150" style="margin: 0in 0in 0pt;">
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<div>
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<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7223" style="margin: 0in 0in 0pt;">
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7231" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370184143582_7230" style="font-size: 14pt;"></span><span id="yui_3_7_2_1_1370184143582_7230" style="font-size: 14pt;"></span><span id="yui_3_7_2_1_1370184143582_7230" style="font-size: 14pt;"><span id="yui_3_7_2_1_1370184143582_7229" style="font-family: Calibri;">Marinated Skirt Steak</span></span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7233" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370184143582_7232" style="font-family: Calibri;">1lb skirt steak</span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7235" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370184143582_7234" style="font-family: Calibri;">½ cup vegetable oil</span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7257" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370184143582_7256" style="font-family: Calibri;">5-6 garlic cloves chopped</span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7237" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370184143582_7236" style="font-family: Calibri;">½ red onion sliced</span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7255" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">¼ tsp Salt and pepper</span></div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7255" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">2 zucchini </span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7238" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 tsp olive oil</span></div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7238" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><br /></span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7239" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370184143582_7254" style="font-family: Calibri;">Marinate steak overnight in vegetable oil, garlic, onion,
salt and pepper. Preheat your grill, or in my case my trusty<a href="http://calphalon.com/" target="_blank"> Calphalon grill pan</a>, to medium high heat. Grill the steak 4-5 minutes on each side for a tender
medium rare. Let the steak rest for 5-10 minutes to allow the juices to seal in
before slicing and serving. This steak with melt like butter in your mouth. While the steak is resting grill up your zucchini fries. Simply cut the zucchini into wedges, drizzle with olive oil, salt and pepper and grill until desired tenderness. </span></div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7239" style="margin: 0in 0in 0pt;">
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<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7243" style="margin: 0in 0in 0pt;">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XAv7wUfL-3hjQD87GFK3ari5G8qVJyj0I0gjKi1jQuUDCjN2caJcIm-rieNzFKNd2uLILXh_RcPNrba1QNVkrzXc5zLx0hmKoZdOPrPTnN8cN3IQcNcfbVS_CHEYtx9uSkL47kqP-bk/s1600/IMG_3004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XAv7wUfL-3hjQD87GFK3ari5G8qVJyj0I0gjKi1jQuUDCjN2caJcIm-rieNzFKNd2uLILXh_RcPNrba1QNVkrzXc5zLx0hmKoZdOPrPTnN8cN3IQcNcfbVS_CHEYtx9uSkL47kqP-bk/s320/IMG_3004.JPG" width="320" /></a><span id="yui_3_7_2_1_1370184143582_7242" style="font-size: 14pt;"><span id="yui_3_7_2_1_1370184143582_7241" style="font-family: Calibri;">Summer Salad</span></span><span id="yui_3_7_2_1_1370184143582_7242" style="font-size: 14pt;"><span id="yui_3_7_2_1_1370184143582_7241" style="font-family: Calibri;"> </span></span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7270" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 cucumber</span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7244" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">3 tomatoes</span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7271" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">½ red onion diced</span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7245" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">½ cup Feta cheese</span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7246" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 tsp olive oil</span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7272" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 tbsp red wine vinegar</span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7247" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Salt/Pepper to taste</span></div>
<div>
</div>
<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7248" style="margin: 0in 0in 0pt;">
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<div class="yiv1073067917MsoNoSpacing" id="yui_3_7_2_1_1370184143582_7250" style="margin: 0in 0in 0pt;">
<span id="yui_3_7_2_1_1370184143582_7249" style="font-family: Calibri;">Largely dice cucumber, tomato, and red onion, add feta
then toss in olive oil and red wine vinegar. Add salt and pepper to taste and
serve cold. This light and crunchy dish is the perfect accompaniment to any
summer BBQ.</span><span id="yui_3_7_2_1_1370184143582_7249" style="font-family: Calibri;"> </span></div>
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Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-87839877328400350682013-05-19T09:08:00.001-07:002013-05-19T09:08:42.831-07:00Thai Butternut Soup<div class="separator" style="clear: both; text-align: center;">
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This recipe was adapted from <a href="http://cookinglight.com/" target="_blank">Cooking Light Magazine </a>and it is pure heaven. The pureed creamy butternut squash and the velvety coconut milk made this soup out of this world. The fresh ginger and the red curry paste created multiple levels of flavor and depth. Definitely top the dish with the fresh cilantro, lime and dry roasted peanuts for even more fun. <br />
<br />
<h3>
Ingredients</h3>
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> canola oil</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 cup</span>
<span itemprop="name"> chopped onion</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 1/2 teaspoons</span>
<span itemprop="name"> red curry paste</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 1/2 teaspoons</span>
<span itemprop="name"> minced fresh garlic</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> minced fresh ginger</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 cup</span>
<span itemprop="name"> fat-free, lower-sodium chicken broth</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 teaspoons</span>
<span itemprop="name"> brown sugar</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 </span>
<span itemprop="name"> (12-ounce) packages frozen pureed butternut squash</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 </span>
<span itemprop="name"> (14-ounce) can light coconut milk</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 1/2 teaspoons</span>
<span itemprop="name"> fish sauce</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 teaspoon</span>
<span itemprop="name"> salt</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span>
<span itemprop="name"> chopped unsalted, dry-roasted peanuts</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 cup</span>
<span itemprop="name"> cilantro leaves</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 </span>
<span itemprop="name"> lime, cut into 8 wedges</span>
<span itemprop="preparation"> </span>
</li>
</ul>
<h3>
Preparation</h3>
<ol itemprop="instructions">
<li>1. Heat a medium saucepan over medium-high heat. Add oil; swirl
to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and
ginger; sauté 45 seconds, stirring constantly.</li>
<li>2. Add broth and next 5 ingredients (through salt); cover. Bring to a
boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place
half of squash mixture in a blender. Remove center piece of blender lid
(to allow steam to escape); secure blender lid on blender. Place a clean
towel over opening in blender lid (to avoid splatters). Blend until
smooth. Pour into a large bowl. Repeat procedure with remaining squash
mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2
tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.</li>
</ol>
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Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-85613122354005815172013-05-19T08:25:00.000-07:002013-05-19T08:41:32.823-07:00Creamy Smashed Cauliflower<div class="separator" style="clear: both; text-align: center;">
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<br />
With summer right around the corner my boyfriend has been <i><b>begging</b></i> me to cut back on carbohydrates. So in an effort to keep us both happy (insert smiley face) I decided to reinvent some of my favorite dishes using other, more healthful, ingredients. I recreated my most delicious garlic mashed potatoes using ever so healthy cauliflower and it was a huge success and plentiful-we had creamy smashed cauliflower all week! <br />
<br />
<h3>
Ingredients </h3>
1 large head cauliflower<br />
2 cups water<br />
4 tablespoons butter<br />
½ teaspoon garlic powder<br />
Salt and pepper to taste<br />
¼ cup 1% milk<br />
¼ cup chopped scallion<br />
½ cup shredded cheddar cheese<br />
<br />
<h3>
Directions </h3>
Steam cauliflower stove top until soft. Drain water from the pot and slightly smash cauliflower, butter, garlic powder, salt, and pepper with a fork. Next add milk, cheese and scallions and using an immersion blender fully smash the cauliflower until desired consistency. Garnish with additional shredded cheddar and scallions and serve hot. Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-82451887403914920642013-04-04T18:49:00.000-07:002013-04-08T14:57:52.316-07:00Lemon and Caper Pork Chops<div class="separator" style="clear: both; text-align: center;">
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I created this breezy Springtime pork chop recipe by simply utilizing the ingredients in my fridge. As you may be able to tell by now I am obsessed with lemon. I am a huge fan of the vibrant and cleansing aromas that come from cooking with the lively fruit. In this recipe I incorporate all aspects of the lemon; the zest, the fresh squeezed juice and invigorating lemon slices. The muddled cilantro balanced out the piquant tasting capers and added a layer of depth to the dish. All the flavors combined to create the perfect glaze and topping for the chops. I accompanied this with one of my favorites, <a href="http://neareast.com/" target="_blank">Near East</a> whole grain rice and roasted asparagus.</div>
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<div style="text-align: center; width: 240px; padding-bottom: 10px;"><a title="Visit eRecipe.com" href="http://www.erecipe.com/">Powered by eRecipe.com</a></div><a target="_blank" title="View Recipe" href="http://www.erecipe.com/recipe/lemon-and-caper-pork-chops-3834"><img src="http://www.erecipe.com/niWidget/niWidgetImg.php?widgetRecipeId=3834&font_color=000000&bkg_color=ffffff" alt="Nutrition Facts Widget Image"></a>
<br />
<div class="MsoNoSpacing">
<br /></div>
<h3 class="MsoNoSpacing">
Ingredients </h3>
<div class="MsoNoSpacing">
3 bone in Pork Chops
</div>
<div class="MsoNoSpacing">
1 egg</div>
<div class="MsoNoSpacing">
½ Cup Flour</div>
<div class="MsoNoSpacing">
1<span style="mso-spacerun: yes;"> </span>Tbsp Olive oil</div>
<div class="MsoNoSpacing">
3 Lemons-1 zested</div>
<div class="MsoNoSpacing">
5 cloves garlic sliced</div>
<div class="MsoNoSpacing">
2 Tbsp capers</div>
<div class="MsoNoSpacing">
1/2 red onion sliced</div>
3/4 cup Cilantro
<br />
<div class="MsoNoSpacing">
1/4 cup Rosemary</div>
<div class="MsoNoSpacing">
½ Tsp Herb De Provence</div>
<div class="MsoNoSpacing">
Salt and Pepper</div>
<div class="MsoNoSpacing">
½ Cup dry white wine</div>
<div class="MsoNoSpacing">
<br /></div>
<h3 class="MsoNoSpacing">
Directions </h3>
<div class="MsoNoSpacing">
Drizzle the<a href="http://lecreuset/" target="_blank"> Le Creuset French oven</a> with olive oil and preheat
stove top. While the oil is heating beat the egg in a bowl and sprinkle the
flour in a separate bowl. Add the juice of 2 lemons and the zest to a
separate bowl. Slice the garlic into the same bowl as the lemon juice. Stir to combine.
Chop, then muddle the rosemary, cilantro, herb De Provence, salt and pepper
using a mortar and pestle until it forms a paste like consistency. Slice the red onion
into half an inch thick slices.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
One by one dip the pork chops into the egg batter and
then dip into the flour. Shake the chops slightly to remove any excess flour. Season
with salt and pepper and place the pork chops into the French oven allowing
each side to sear for about 2-3 minutes on medium heat. Add the onions, lemon juice mixture,
capers, and herb mixture to the pot. Wait 5 minutes and add the white wine
in order to deglaze the pan. Cover and continue cooking
at medium-low heat for 30-40 minutes, checking occasionally and stir if necessary.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNoSpacing">
<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6693770.8005;sz=180x150;ord=[timestamp]?;lid=41000613802464054;pid=907956;usg=AFHzDLtTEqfqeZH4pGkjFyIOyCXEDPoObA;adurl=http%253A%252F%252Fwww.surlatable.com%252Fproduct%252FPRO-907956%252F%253Fmr%253AtrackingCode%253D8AF7E051-3D76-E211-8D02-001517384908%2526mr%253AreferralID%253DNA;pubid=629708;price=%24314.95;title=Le+Creuset+Signature+M...;merc=Sur+La+Table;imgsrc=http%3A%2F%2Fwww.surlatable.com%2Fimages%2Fcustomers%2Fc1079%2FPRO-907956%2Fgenerated%2FPRO-907956_Default_1_430x430.jpg;width=85;height=85" vspace="0" width="180"></iframe><br /></div>
Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com2tag:blogger.com,1999:blog-5923547615009520627.post-38318919131980145522013-04-04T17:12:00.000-07:002013-04-04T17:12:23.302-07:00Eggplant Stackers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4PXlXYwvZ6y_EVdZsglx8FDjZqa-yl8YusVXqmbOrpK9SM5IVldAgaCaXfq1Kg87Blmj1tsDk_NDSYclGYGJ7SE1D-OzYb3ViwklNXdaVAvo14_sG9XiN0F10O74Mcpx5Yn4Ws-kKps/s1600/IMG_2158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4PXlXYwvZ6y_EVdZsglx8FDjZqa-yl8YusVXqmbOrpK9SM5IVldAgaCaXfq1Kg87Blmj1tsDk_NDSYclGYGJ7SE1D-OzYb3ViwklNXdaVAvo14_sG9XiN0F10O74Mcpx5Yn4Ws-kKps/s320/IMG_2158.JPG" width="320" /></a></div>
My boyfriend is always asking me to cook more eggplant, so when I stumbled across this recipe in <a href="http://cookinglight.com/" target="_blank">Cooking Light Magazine</a> I had to give it a shot. This recipe was originally created as open-faced eggplant sandwiches, however I opted to replace the country wheat bread with a nutrient packed bed of spinach. Let me tell you we didn't even miss the bread. Healthy and delicious, these stackers stacked up! They took just minutes to prepare and were great as a side dish and lunch the next day. Just be sure you don't walk away from the broiler while your cooking as the panko breadcrumbs brown up pretty quickly. <br />
<br />
<br />
<h3>
Ingredients</h3>
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span>
<span itemprop="name"> lower-sodium marinara sauce</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/3 cup</span>
<span itemprop="name"> all-purpose flour</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 </span>
<span itemprop="name"> large eggs, lightly beaten</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 cup</span>
<span itemprop="name"> panko (Japanese breadcrumbs)</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 </span>
<span itemprop="name"> medium eggplant, cut crosswise into 8 (1/2-inch-thick) slices</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 teaspoon</span>
<span itemprop="name"> kosher salt</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount"> </span>
<span itemprop="name"> Cooking spray</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">4 </span>
<span itemprop="name"> (1-ounce) slices country wheat bread, toasted</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">12 </span>
<span itemprop="name"> large basil leaves</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">4 ounces</span>
<span itemprop="name"> fresh mozzarella cheese, shredded</span>
<span itemprop="preparation"> </span>
</li>
</ul>
<h3>
Preparation</h3>
<ol itemprop="instructions">
<li>1. Preheat broiler to high.</li>
<li>2. Place marinara in a microwave-safe measuring cup. Microwave at HIGH for 2 minutes or until hot; keep warm.</li>
<li>3. Place flour in a shallow dish. Place eggs in another dish. Place
panko in another. Sprinkle eggplant evenly with salt. Dredge both sides
of eggplant slices in flour; dip in egg, and dredge in panko. Place
breaded eggplant slices on a baking sheet coated with cooking spray.
Broil eggplant 3 minutes on each side or until lightly browned. Transfer
eggplant slices to a plate. Place bread slices on baking sheet; top
each slice with 1 basil leaf. Place 1 eggplant slice over each leaf; top
eggplant with 1 basil leaf and 1/2 ounce cheese. Top cheese with
remaining slices of eggplant; finish with 1/2 ounce of cheese over each
eggplant slice. Broil eggplant stacks 3 minutes or until cheese is
lightly browned and bubbly. Spoon 2 tablespoons marinara over each
serving. Top with remaining basil leaves.</li>
</ol>
<br />Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-22024839823238860512013-03-04T18:42:00.002-08:002013-03-27T10:53:40.310-07:00Rosemary and Thyme Roasted Pork Loin<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKGLtP1ak-sPdgjBPFYm7V51p-aj0WxURnYS7xy6TGZm831WglDwVBo-70E60oVkBvxn_nNRh1gwnD-O9q0him6IRg3SuVT6QIJ9XiFUhlhIgPLzs3ubyK-pAbdzhMMABVqPqreU_w6c/s1600/_MG_2006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKGLtP1ak-sPdgjBPFYm7V51p-aj0WxURnYS7xy6TGZm831WglDwVBo-70E60oVkBvxn_nNRh1gwnD-O9q0him6IRg3SuVT6QIJ9XiFUhlhIgPLzs3ubyK-pAbdzhMMABVqPqreU_w6c/s320/_MG_2006.JPG" width="320" /></a></div>
I've come to realize that I can make just about anything in my <a href="http://cookware.lecreuset.com/cookware/category_French-Ovens-&-Braisers_10151_-1_20002_14055" target="_blank">Le Creuset French oven</a>. Okay..I am obsessed, but I absolutely<i> love it!</i> Recently I got some fresh rosemary and thyme from my friends' garden and decided it would be the perfect accent to a pork loin. I seasoned the pork ahead of time in order to allow all the flavors to meld together. I generously covered the loin with garlic powder, fresh rosemary, fresh thyme, and herbs de Provence. Before I put the pork in the oven I evenly seared all sides to lock in the juices. In order for the pork not to burn I used chicken broth as a base in the bottom of my french oven. I then covered the pork and cooked it in a 350 degree oven for an hour, turning the meat once to ensure even browning. The house smelled so aromatic with all the fresh herbs roasting in the oven, it was truly mouth-watering. <br />
<div class="separator" style="clear: both; text-align: center;">
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I chose some fresh haricot vert, or French style green beans, as an accompaniment to my tender pork. I simply blanched the beans and then sauteed them in butter, olive oil, sliced shallots, and crushed garlic. </div>
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While the pork was roasting in the oven I simultaneously roasted Yukon Gold potatoes in chicken broth, lemon juice, garlic, rosemary, thyme, and pepper. I found this simple recipe on allrecipes.com while browsing the internet for a <a href="http://allrecipes.com/Recipe/Greek-Style-Potatoes/" target="_blank">Greek Style Potatoes</a>. They were perfect as they came out fork tender and very lightly flavored.</div>
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All the three components of this dish were stars. The pork came out ever so juicy and the drippings in the pan made the most delicious, ready to go gravy. The only thing I added was some additional chicken broth, scrapped the bits, and <i>YUM. </i><br />
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Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-70528438040074511602013-03-02T15:31:00.000-08:002013-03-14T18:00:21.328-07:00Super Simple Shrimp Salad<div class="separator" style="clear: both; text-align: center;">
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Super Simple Shrimp Salad say that 3 times fast! It may not be easy to say, but it sure is easy to make. Some nights I get home from work and just want a quick meal ready in minutes. I always keep a bag of frozen shrimp in the freezer which is <i>perfect</i> for this kind of night. All you have to do is defrost the shrimp in cold water for twenty minutes or so, peel and cook as desired. For this Super Simple Shrimp Salad I simply marinated and cooked the shrimp stove top in Ken's Light Caesar dressing. The dressing is so flavorful and adds the perfect kick to the shrimp. I created our fun filled salads with a mound of peppery arugula, grape tomatoes, briny feta, almond slivers, dried cranberries and tossed it with a lemon vinaigrette. Tip: If you live near <a href="http://www.wegmans.com/" target="_blank">Wegman's</a> pick up their Lemon Vinaigrette, it is out of this world!! This salad had so much going on with it that it ate like a meal and was extremely satisfying. And, of course, with the calories you saved there's leftover room for dessert ;) <br />
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<br />Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-78117724641071664762013-02-18T19:40:00.001-08:002013-03-27T10:54:27.410-07:00French Bistro Steaks with Provencal Butter<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif";">After
a fun-filled week long vacation of sunning and dining out, I felt like enjoying
a restaurant worthy meal in the comfort of my own home. Inspired by Ina Garten,
I handed my boyfriend her <i style="mso-bidi-font-style: normal;">Back to Basics</i>
cookbook and asked him to choose any meal. He decided on Ina’s French Bistro
Steaks with Provencal Butter and what an amazingly delicious choice it turned
out to be. The creamy butter combined with the garlic, anchovy, salty capers,
crisp chives, and fresh lemon zest made such an aromatic topping for the juicy
hangar steak that I could not stop eating it. I made sure to cook the steaks until
they were a tender medium-rare, topped them with
the herbed butter and covered them. I allowed the steaks plenty of time to rest
in order for all the juices to seal into the beef, while marinating in the butter.
My boyfriend and I thoroughly enjoyed our satiating French Bistro meal, including
French music and a bottle of Cabernet Sauvignon, without even having to leave
the house. It was a great dish and a fun night.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">French Bistro Steaks with Provencal Butter</span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 large garlic clove, minced</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 anchovy fillets, drained and
chopped</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon capers, drained</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 tablespoons minced fresh chives</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon fresh thyme leaves</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon lemon zest</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon freshly ground black
pepper</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6 tablespoons (3/4 stick) unsalted
butter, at room temperature</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 hanger steaks, 8 to 10 ounces each</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 tablespoons good olive oil</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 teaspoons herbes de Provence</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Kosher salt and coarsely cracked
black pepper</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;">
</span>For the Provencal butter, place the garlic, anchovies, capers, chives,
thyme, lemon zest, and pepper in a food processor and pulse the machine a few
times to combine. Add the butter and process briefly to combine the
ingredients. Place the butter mixture on a piece of parchment or wax paper and
roll it into a log 1 1/2 inches in diameter and 5 inches long, twisting the
ends. Store the butter in the refrigerator. </span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;">
</span>Heat a gas or charcoal grill. Place the hanger steaks on a platter and
drizzle each one with 1 tablespoon of the olive oil. Sprinkle each steak with 1
teaspoon of the herbes de Provence and season generously with salt and pepper.
Set aside at room temperature for 10 to 15 minutes.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;">
</span>When the grill is hot, grill the steaks for 4 to 5 minutes on each side,
turning once, for medium-rare. Place the steaks on a platter, cover tightly
with aluminum foil, and allow to rest for 15 minutes. Slice the steaks
crosswise diagonally and serve hot with one or two slices of the Provencal
butter on top.</span></div>
<div class="MsoNoSpacing">
<iframe bordercolor="#000000" frameborder="0" height="600" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6693770.6618;sz=300x600;ord=[timestamp]?;lid=41000613802464054;pid=904490;usg=AFHzDLsIpUAEhAEiScnWoIJa_AjnnZHxjQ;adurl=http%253A%252F%252Fwww.surlatable.com%252Fproduct%252FPRO-904490%252F%253Fmr%253AtrackingCode%253D49F7E051-3D76-E211-8D02-001517384908%2526mr%253AreferralID%253DNA;pubid=629708;price=%24314.95;title=Le+Creuset+Signature+Cassis+Oval+French+Oven%2C+6+3%2F4+qt.%2C+6.75+qt.;desc=Le+Creuset%27s+iconic+French+oven+is+the+perfect+choice+for+slow+cooking%2C+simmering+soups+and+stews%2C+roasting+meats+and+much%2C+much+more.+This+French+oven%27s+unmatched+versatility+and+superior+cooking+performance+make+it+an+addition+to+your+kitchen+that+you...;merc=Sur+La+Table;imgsrc=http%3A%2F%2Fwww.surlatable.com%2Fimages%2Fcustomers%2Fc1079%2FPRO-904490%2Fgenerated%2FPRO-904490_Default_1_430x430.jpg;width=250;height=250" vspace="0" width="300"></iframe><br /></div>
Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-62598220457645760022013-02-05T18:22:00.000-08:002013-03-14T17:53:40.899-07:00Mediterranean White Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMIYWVuAGTPY1Ship4HfVIHc3NZhjDVXyqImgI7gzd7MplBLSRFfvnpPK2-HtGsZMVsCM5KZ7LsD2guISDfcjEcbOXZImquODIgu18jXUARc6pw5DLgYOn23u6O-MbRx8c7obvs95Otc/s1600/IMG_1440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMIYWVuAGTPY1Ship4HfVIHc3NZhjDVXyqImgI7gzd7MplBLSRFfvnpPK2-HtGsZMVsCM5KZ7LsD2guISDfcjEcbOXZImquODIgu18jXUARc6pw5DLgYOn23u6O-MbRx8c7obvs95Otc/s320/IMG_1440.JPG" width="320" /></a></div>
I was on the treadmill at the gym watching Food Network, of course, and I came up with this delicious white pizza recipe. Sure people find it odd that I workout to <a href="http://www.foodnetwork.com/" target="_blank">Food Network</a> but honestly that's when I get my best ideas! Diners, Drive-Ins and Dives was on and Guy was visiting this great pizza place, right away I knew what was for dinner. I am huge fan of veggies on pizza and this time I was thinking more of a Mediterranean mix. In order to keep the pizza easy I used Pillsbury pizza dough. I usually opt for that or whole wheat dough if I can find it in the store. Another option is to stop by your local pizza joint and get fresh dough from them. It is much easier than making it yourself and especially if you are in a pinch. After I precooked my dough for 5 minutes I spread the part-skim ricotta over the top. Next I covered the ricotta with part-skim mozzarella and layered the toppings of artichokes, kalamata olives and arugula. I baked the pizza at 350 degrees for about 20 minutes until it was cheesy and crispy. This pizza was so delicious that I am already planning to make it again.<br />
<h2>
<u>Ingredients</u></h2>
Pillsbury Pizza dough<br />
1cup Part-skim Ricotta<br />
2-3cups Part-skim mozzarella<br />
1/2cup sliced artichokes<br />
1/2cup kalamata olives halved<br />
1/2cup arugala<br />
Pepper and garlic powder for seasoning<br />
<br />
Enjoy!! <br />
<br />
<br />Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-72015347370845883052013-01-09T18:23:00.000-08:002013-03-26T18:11:34.387-07:00Strollo's Homemade Beef Jerky<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-RTLcul0RCpKcHQptrgIL5bVspkesKTRm7C8osKHYJhtjY1G1rDD-UG3F0stQNcghSg9Kd1KLyhPu1ZJwbRcqphcdTY10TR-uatUDBqD6ApQw3rpJUE1aj2AfR4zp074UzK3Er2tbZLk/s1600/beefjerky.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-RTLcul0RCpKcHQptrgIL5bVspkesKTRm7C8osKHYJhtjY1G1rDD-UG3F0stQNcghSg9Kd1KLyhPu1ZJwbRcqphcdTY10TR-uatUDBqD6ApQw3rpJUE1aj2AfR4zp074UzK3Er2tbZLk/s320/beefjerky.gif" width="320" /></a></div>
Not sure what snacks to serve during your next playoff party?? What's better than salty and savory homemade beef jerky!! I have been noshing on <a href="http://www.strolloshomemadebeefjerky.com/" target="_blank">Strollo's Homemade Beef Jerky</a> since I was a kid and let me say, it is the best around! Strollo's beef jerky is a family recipe that was created with freshness in mind, therefore they've eliminated the need for pesky additives, preservatives or unwanted fillers.Owner Michael Strollo vows only to use 100% USDA certified beef for every jerky he creates. Strollo's beef jerky is low in fat and calories and a great source of protein, perfect for that post workout boost. Strollo's beef jerky comes in a variety of flavors such as mild, garlic, or hot, for that extra kick! You can find Strollo's beef jerky at local convenience stores, grocers, and a number of bars in the area. Or go directly to their website <a href="http://www.strolloshomemadebeefjerky.com/">www.strolloshomemadebeefjerky.com</a> and order as much as you'd like. If you're a fan of jerky...Strollo's is one you've got to try. Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com1tag:blogger.com,1999:blog-5923547615009520627.post-85583815218350465592013-01-06T15:29:00.002-08:002013-03-14T17:55:10.457-07:00Barefoot Contessa's Shrimp & Sausage Jambalaya<h2 class="kv-ingred">
<span id="goog_1446021122"></span><span id="goog_1446021123"></span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKlal3BIJeT2hKJSL29ejw7kupap4WwlUAbIYg4IiTe718VZKus3BeQFUyjjxUJPEL7bEhnuJRsO3cGzOduHbJvjJdwekA-SZCGaDSIltklTn1ePrKQGrpAu6wZudE5kcRozMydABC_B0/s1600/_MG_1128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKlal3BIJeT2hKJSL29ejw7kupap4WwlUAbIYg4IiTe718VZKus3BeQFUyjjxUJPEL7bEhnuJRsO3cGzOduHbJvjJdwekA-SZCGaDSIltklTn1ePrKQGrpAu6wZudE5kcRozMydABC_B0/s320/_MG_1128.JPG" width="320" /></a></div>
<div class="kv-ingred">
My boyfriend bought me a <a href="http://www.lecreuset.com/" target="_blank">Le Creuset</a> french oven for Christmas and I could not wait to break it in!! I found this recipe for jambalaya on Foodnetwork.com and had to give it a shot. We made a few minor adjustments to the dish and it was wayyy plentiful and delish! Along with the shrimp we added scallops and manzanilla olives for a Spanish flare! You could also use capers if you have them available. This dish is easy to make but a tad labor intensive as there is a bunch of chopping and prep work. Great way to put your honey to work in the kitchen ;)</div>
<h2 class="kv-ingred">
Ingredients </h2>
<ul class="kv-ingred-list1">
<li itemprop="ingredients">1 tablespoon olive oil</li>
<li itemprop="ingredients">1 pound sausage, such as kielbasa or andouille, sliced </li>
<li itemprop="ingredients">1 pound smoked ham, cubed</li>
<li itemprop="ingredients">1 tablespoon butter</li>
<li itemprop="ingredients">1 medium onion, diced</li>
<li itemprop="ingredients">1 cup diced celery</li>
<li itemprop="ingredients">1 green bell pepper, cored and diced</li>
<li itemprop="ingredients">1 red bell pepper, cored and diced</li>
<li itemprop="ingredients">1 cup seeded and diced tomato</li>
<li itemprop="ingredients">3 garlic cloves, minced</li>
<li itemprop="ingredients">1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne</li>
<li itemprop="ingredients">2 teaspoons diced fresh oregano</li>
<li itemprop="ingredients">1 teaspoon diced fresh thyme</li>
<li itemprop="ingredients">2 tablespoons tomato paste</li>
<li itemprop="ingredients">6 cups chicken stock, preferably homemade</li>
<li itemprop="ingredients">3 cups long-grain rice, rinsed</li>
<li itemprop="ingredients">3 bay leaves</li>
<li itemprop="ingredients">2 teaspoons kosher salt</li>
<li itemprop="ingredients">1 teaspoon freshly ground black pepper</li>
<li itemprop="ingredients">6 to 8 dashes hot sauce, optional (recommended: Tabasco) </li>
<li itemprop="ingredients">1/2 cup chopped scallions, divided </li>
<li itemprop="ingredients">3/4 cup chopped fresh parsley, divided</li>
<li itemprop="ingredients">1/4 cup freshly squeezed lemon juice </li>
<li itemprop="ingredients">1 pound medium shrimp, deveined (20 to 24 count)</li>
</ul>
<h2>
Directions</h2>
<div class="fn_instructions" itemprop="recipeInstructions">
Heat the oil in a large Dutch oven or black iron pot over medium
heat, add the kielbasa and saute for 8 to 10 minutes, until browned.
Remove the kielbasa to a bowl, and set aside. Add the ham to the same
pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl
with the kielbasa, and set aside. Add the butter, onion, celery and
peppers to the same pot and saute for 8 to 10 minutes, until the onion
is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano,
thyme, and tomato paste and cook until all the vegetables and herbs are
blended well. Add the stock and bring to a rolling boil. Stir in the
rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce.
Return to a boil, reduce the heat to low and simmer, covered, for 20
minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the
lemon juice and the shrimp, and stir well. Cover the pot, remove it
from the heat and allow the jambalaya steam, for 15 minutes, before
serving.<br />
Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired. </div>
Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com1tag:blogger.com,1999:blog-5923547615009520627.post-63184207337432234442012-12-18T17:43:00.006-08:002012-12-18T18:00:31.882-08:00Breaded Chicken Cutlets and Quinoa Stuffed Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQU6e_WtZTBDKWMQH5aQOGupzYbLncBMkBbft4IG2tTo1ib7o4KIeCV42euNiDOZe5C9ry3LpXMfOFcifHIxgzaQkf8BRG4DjD-McUPW8ASJjxXNtWpWSdjngZEsA8gDQru07f-OUM9g/s1600/IMG_0459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQU6e_WtZTBDKWMQH5aQOGupzYbLncBMkBbft4IG2tTo1ib7o4KIeCV42euNiDOZe5C9ry3LpXMfOFcifHIxgzaQkf8BRG4DjD-McUPW8ASJjxXNtWpWSdjngZEsA8gDQru07f-OUM9g/s320/IMG_0459.JPG" width="240" /></a></div>
This dish is healthy, quick, and easy! Oh yea and delicious!! This is a perfect week night meal and can even be pre<span style="font-family: inherit;"><span style="font-size: small;">pared</span></span> ahead of time.<br />
<br />
<h2>
<span style="font-weight: normal;"><span style="font-size: large;"><u>Baked Chicken Cutlets</u></span></span></h2>
<br />
1 pa<span style="font-family: inherit;">ckage thin sliced boneless skinless chicken breasts</span><br />
<span style="font-family: inherit;">Ken's Lite Caesar dre</span>ssing <br />
2 c whole wheat bread crumbs<br />
1/4 c grated Pec<span style="font-size: small;">orino Roman</span>o<br />
1/4 tsp dried oregano<br />
1/4 tsp dried basil<br />
1/4 tsp garlic powder <br />
Dash hot pepper flakes<br />
Salt and Pepper<br />
1/2 c Gorgonzola crumbles<br />
<h2>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">Marinade the chicken in the dressing for about an hour.
Combine the breadcrumbs and all <span style="font-size: small;">the </span>dry ingredients together in a bowl. Once the
ingredients are well blended coat the chicken with the breadcrumb mixture and align
on a non-stick baking sheet. While
preheating the oven to 375 degrees you can prepare your stuffed tomatoes.<span style="font-size: small;"> </span>The
great thing about these two dishes is that you can cook them simultaneously in
the oven<span style="font-size: small;"><span style="font-size: small;">.</span> <span style="font-size: small;">O</span>nce the tomatoes are ready place them <span style="font-size: small;">and the chicken</span> in the oven and cook for about 10-15 minutes. <span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Garnish </span>t<span style="font-size: small;">he<span style="font-size: small;"> breaded </span>chi<span style="font-size: small;">cken with add<span style="font-size: small;">it<span style="font-size: small;">i</span></span>onal Gorgonzola crumbles<span style="font-size: small;"> and <span style="font-size: small;">Bon Appetite!</span></span></span></span></span></span></span></span></span></span> </h2>
<br />
<span style="font-size: large;"><u>Quinoa Stuffed Tomatoes</u></span><br />
<h2>
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</span></span></span><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">
</span></span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;"><span style="font-size: small;">1</span>c Quinoa uncooked</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">2c water </span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">
</span></span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">1 chicken bouillon</span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">
</span></span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">¼c diced red onion</span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">
</span></span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">½ head asparagus stalks diced</span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">
</span></span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;"><span style="font-size: small;">1/2c</span> Gorgonzola</span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">
</span></span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">4 vine ripe tomatoes (hollowed out) </span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;"><span style="font-size: small;">S<span style="font-size: small;">alt and <span style="font-size: small;">Pepper</span></span></span> </span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;"></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="line-height: 115%;"><span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: small;">Combine
the quinoa<span style="font-size: small;">, bou<span style="font-size: small;">i</span>llon </span>and 2 cups water in sauté pot and bring to a boil. Once the water
comes to a boil, cover,<span style="font-size: small;"> </span>reduce heat to low and simmer for about 15 minutes.
After 5 minutes add the onions and asparagus and continue to simmer. Once the
quinoa is finished cooking, remove it from the heat and mix in the <span style="font-size: small;">G</span>orgonzola.
Spoon the quinoa mixture into the hollowed out tomatoes and place them in a
shallow baking pan. Bake the tomatoes in the oven on 375 degrees for about 15 minutes or until desired tenderness.
Serve atop a crisp bed of arugula.</span></span></span> </span></span></span></h2>
<br />Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-4729190015395742952012-12-05T18:26:00.000-08:002013-02-18T15:47:40.349-08:00Grilled T-bone topped with Gorgonzola <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFRCRCZjLcTgJbbNCrFKPPvV15_ojFSYYTz-cPw-J96yfoM3lZZAaldWCSBkVoovKJJFUfw7nZaXgoCtcvtTn8iqsvVhJplXXF3YHaR68ZzFfgGKAHPhkXMtbn018U4PD6lWcVq7Pxk4/s1600/mnp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFRCRCZjLcTgJbbNCrFKPPvV15_ojFSYYTz-cPw-J96yfoM3lZZAaldWCSBkVoovKJJFUfw7nZaXgoCtcvtTn8iqsvVhJplXXF3YHaR68ZzFfgGKAHPhkXMtbn018U4PD6lWcVq7Pxk4/s1600/mnp.jpg" /></a></div>
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Sometimes there's nothin better than some serious meat and potatoes! I simply grilled this mouthwatering T-bone steak and topped it off with some creamy Gorgonzola crumbles. Everything is better with Gorgonzola. Of course no steak would be complete without my roasted red garlic mashed potatoes. I decided to add some scallions to the potatoes for some extra flavor. Since the T-bone steak is a meal in itself I decided to pass on the vegetable and caramelized some red onion and sliced portobellas. In order to add a little sweetness to the onions and mushrooms, I simmered them in balsamic vinegar as well as olive oil. I have to say this dressed up version of meat and potatoes was a huge hit. <br />
<br />Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-33047450585645775972012-11-25T16:14:00.000-08:002013-03-14T18:02:16.696-07:00 French Onion Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1cHzCzy4s1db_5h-SyxE8QfJL5unkz2XCvcpY2gO9tTseDB2fS6oB9XzkdVQdYsiuywhuNrNz71IP7uSoumFtcU61RWsXO3CalEjFf8JkNBG_OFKaX84tKxiFjQDXu_iah1Ku5ujk5gQ/s1600/download.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1cHzCzy4s1db_5h-SyxE8QfJL5unkz2XCvcpY2gO9tTseDB2fS6oB9XzkdVQdYsiuywhuNrNz71IP7uSoumFtcU61RWsXO3CalEjFf8JkNBG_OFKaX84tKxiFjQDXu_iah1Ku5ujk5gQ/s320/download.jpg" width="240" /></a></div>
I found this French Onion Soup recipe on <a href="http://www.foodnetwork.com/" target="_blank">Foodnetwork.com </a>and decided I had to try it. This soup was so unbelievable and I can guarantee it will be even better tomorrow!! This recipe was created by Tyler Florence and it was a hit!! I followed the recipe and made a few slight changes as I went along. I added a few shakes of Worstershire to deepen the flavor of the broth and to add depth. As opposed to plain baguette I opted for the whole wheat version. This soup was rich and savory, and finished off with the melted Gruyere, it was an absolute bowl of heaven!! This is a perfect cozy soup for Winter!<br />
<br />
<h2 class="kv-ingred">
Ingredients</h2>
<ul class="kv-ingred-list1">
<li itemprop="ingredients">1/2 cup unsalted butter</li>
<li itemprop="ingredients">4 onions, sliced</li>
<li itemprop="ingredients">2 garlic cloves, chopped</li>
<li itemprop="ingredients">2 bay leaves</li>
<li itemprop="ingredients">2 fresh thyme sprigs</li>
<li itemprop="ingredients">Kosher salt and freshly ground black pepper</li>
<li itemprop="ingredients">1 cup red wine, about 1/2 bottle</li>
<li itemprop="ingredients">3 heaping tablespoons all-purpose flour</li>
<li itemprop="ingredients">2 quarts beef broth</li>
<li itemprop="ingredients">1 baguette, sliced</li>
<li itemprop="ingredients">1/2 pound grated Gruyere</li>
</ul>
<h2>
Directions</h2>
<div class="fn_instructions" itemprop="recipeInstructions">
Melt the stick of butter in a large pot over medium heat. Add the
onions, garlic, bay leaves, thyme, and salt and pepper and cook until
the onions are very soft and caramelized, about 25 minutes. Add the
wine, bring to a boil, reduce the heat and simmer until the wine has
evaporated and the onions are dry, about 5 minutes. Discard the bay
leaves and thyme sprigs. Dust the onions with the flour and give them a
stir. Turn the heat down to medium low so the flour doesn't burn, and
cook for 10 minutes to cook out the raw flour taste. Now add the beef
broth, bring the soup back to a simmer, and cook for 10 minutes. Season,
to taste, with salt and pepper.<br />
When you're ready to eat, preheat the broiler. Arrange the baguette
slices on a baking sheet in a single layer. Sprinkle the slices with
the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.<br />
Ladle the soup in bowls and float several of the Gruyere croutons on top.<br />
Alternative method: Ladle the soup into bowls, top each with 2
slices of bread and top with cheese. Put the bowls into the oven to
toast the bread and melt the cheese. </div>
Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-45660303666379133492012-11-17T07:44:00.001-08:002013-03-14T17:57:16.403-07:00San Remo Red Bank, NJ<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL1RisC0payirAEHJq89xAvPJoWsXmNLwe_D_7bo9qyLXqJ6YCk4NyMjVGqGoRjeiKzcqgdnKl49_7WFYIneobgjEKT3zlMzXnmGaMQwy2jJNibRUMj55lTRvlVWbvmkx9dmrU9gkSZ4/s1600/san+remo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL1RisC0payirAEHJq89xAvPJoWsXmNLwe_D_7bo9qyLXqJ6YCk4NyMjVGqGoRjeiKzcqgdnKl49_7WFYIneobgjEKT3zlMzXnmGaMQwy2jJNibRUMj55lTRvlVWbvmkx9dmrU9gkSZ4/s320/san+remo.jpg" width="240" /></a></div>
It's my Birthday!!! Well, was my birthday...and what a great birthday it was! My friends and I enjoyed a quiet, intimate dinner at <a href="http://www.sanremoitaliana.com/" target="_blank">San Remo</a> in Red Bank. I had never been to San Remo before and I have to say I was pleasantly surprised. San Remo is a cozy Italian restaurant, located on Newman Springs Rd, and can easily be missed if you aren't looking for it. The restaurant has an old world Italian feel including walls adorned with artisan murals. The menu at San Remo is quite extensive offering fine Italian dishes like Gnocchi Alla Maria, which is clams, mussels and shrimp in a pesto sauce over fresh gnocchi, or Provenziale which is chicken sauteed with peas, onions and sausage in a garlic truffle olive oil. The extensive menu has everything from chicken to veal to seafood and pastas. When you head over to San Remo be sure to grab your favorite bottle of wine because San Remo is BYOB. To start off the meal my friends and I shared the sausage and pine nut stuffed mushrooms and the stuffed artichokes, both delicious and perfect for appetizers. I decided on the Veal special for my dinner. The dish was a breaded piece of veal gently fried and topped with an arugula salad mixed with red onion, tomatoes, tossed in a lemon vinaigrette and topped with shaved parmigiana. I have to say the balance between the crispy veal cutlet and the refreshing salad complimented each other very well. I almost forgot to mention the SIZE of the veal...HUGE!! And served bone in! It was delicious! We capped off our meal with a birthday serenade to me and of course some scrumptious desserts. My friends fought over the cobblers, both apple and peach, as I stayed neutral and opted for the mango sorbet. The sorbet was very refreshing and was served in an actual mango! I would say this was all around a great, casual dinner with friends. I would definitely recommend San Remo if you're looking for good Italian food. Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-31750993096323269092012-11-02T11:07:00.001-07:002013-03-26T18:11:02.718-07:00Sliders Stuffed with Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagfIa3DKpKeSi5jrwLgnTkXI-55-dSGotG9q5o9xQpgt2e5DRZqYhkNouBp9Mt7Xd3DA0nrUStwEtgdJJQwZvRrrtpJ1rbe1_8NcteEtcv2G3bzcwsJ6QGPzSA-5k6s-nYEWcefkHQ4w/s1600/Cheddar+stuft+sliders.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagfIa3DKpKeSi5jrwLgnTkXI-55-dSGotG9q5o9xQpgt2e5DRZqYhkNouBp9Mt7Xd3DA0nrUStwEtgdJJQwZvRrrtpJ1rbe1_8NcteEtcv2G3bzcwsJ6QGPzSA-5k6s-nYEWcefkHQ4w/s320/Cheddar+stuft+sliders.JPG" width="320" /></a></div>
<div class="kv-ingred">
I got this recipe as my <a href="http://foodnetwork.com/" target="_blank">Food Network</a> recipe of the day and knew my boyfriend would <i>love</i> it! I decided to make a few minor changes to the original Food Network recipe to better suit our taste buds. I omitted the chipotle peppers in order to cut back some of the heat. I also opted for extra sharp cheddar in place of the pepper jack, simply due to personal preference. Being huge cheese lovers I figured the cheesier the better so I added some extra shredded cheddar to the top as well. The ketchup and balsamic mixture is<i> amazing</i>. It adds a bit of sweetness and pairs perfectly with the caramelized onions. I recommend making extra sauce for dipping, you'll need it. I accompanied these deliciously, incredibly juicy sliders with my famous zesty potato wedges. This recipe is a great way to jazz up your everyday burger and fries. </div>
<h2 class="kv-ingred">
Ingredients</h2>
<ul class="kv-ingred-list1">
<li itemprop="ingredients">2 tablespoons olive oil
</li>
<li itemprop="ingredients">1 large onion, thinly sliced (about 3 cups)
</li>
<li itemprop="ingredients">2 chipotle peppers in adobo, finely chopped
</li>
<li itemprop="ingredients">2 cloves garlic, minced
</li>
<li itemprop="ingredients">Kosher salt and freshly ground black pepper
</li>
<li itemprop="ingredients">1 1/2 pounds ground beef
</li>
<li itemprop="ingredients">4 ounces pepper jack cheese, cut into 12 equal pieces
</li>
<li itemprop="ingredients">1/4 cup ketchup
</li>
<li itemprop="ingredients">1 tablespoon balsamic vinegar
</li>
<li itemprop="ingredients">12 slider-size potato buns, split and toasted</li>
</ul>
<h2>
Directions</h2>
<div class="fn_instructions" itemprop="recipeInstructions">
Heat the oil in a large skillet over medium heat and add the
onions, spreading them into an even layer. Cook, without stirring, until
the edges of the onions are beginning to brown, 5 minutes. Stir the
onions and continue to cook, stirring occasionally, until browned and
caramelized, another 20 minutes. Add the chipotles, garlic, 1/2 teaspoon
salt and 1/4 teaspoon pepper. Cook until fragrant and well combined, 1
to 2 minutes, and remove from the heat.
<br />
Preheat the oven broiler. Divide the meat into 12 portions, about 2
ounces each. Form a patty around each piece of cheese and flatten to 2
1/2 to 3 inches in diameter. Put the wrapped patties on a foil-lined
baking sheet and sprinkle all the patties with 3/4 teaspoon salt.
<br />
Broil until the cheese is melted and the burgers are still a bit
pink inside, about 6 minutes. The burgers will be cooked to at least
medium in order to melt the cheese but still stay juicy.
<br />
Mix the ketchup, balsamic and 1/4 teaspoon pepper in a small bowl.
Brush the burgers with some of the ketchup sauce and divide the rest
among the bottom halves of the buns. Place a burger on each bottom bun,
top with some of the spicy onions and finish with a top bun. Serve warm. <br />
</div>
Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-42235821179647345712012-10-24T16:37:00.001-07:002013-03-26T18:09:09.042-07:00Citrus marinated chicken, roasted garlic asparagus and sweet potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisVyogFG2bv4DqnzdlPxjIPOmutG-0Yv8Y7wYa-OVCpiADEB78IFkOW-pMXDyYpS4pr0bcukJDiVvoU3_V4KWsahca_tfy_F8humbMJbtzrQMDE2adbmXKtPLfSwN03wu8UecysHFteck/s1600/IMG_0547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisVyogFG2bv4DqnzdlPxjIPOmutG-0Yv8Y7wYa-OVCpiADEB78IFkOW-pMXDyYpS4pr0bcukJDiVvoU3_V4KWsahca_tfy_F8humbMJbtzrQMDE2adbmXKtPLfSwN03wu8UecysHFteck/s400/IMG_0547.JPG" width="400" /></a></div>
<br />
If you want a delicious and healthy dish on your table in under an hour, you're in luck! The longest part of this dish is marinating the chicken over night. I added the chicken breasts to my marinade which consists of olive oil, red onion, fresh cilantro, lemon zest, lemon juice, salt and pepper and refrigerated it over night. I cubed my sweet potatoes and sprayed them lightly with cooking spray and tossed in a generous amount of salt and pepper. I baked the sweets in the oven on 375 degrees for 35-40 minutes. While the potatoes were cooking I trimmed my asparagus and got them ready for the oven. I wanted to keep the clean fresh taste of the asparagus so I dressed them lightly with olive oil, chopped garlic, salt and pepper. When all else fails, keep it simple. The asparagus only take about 15 minutes in the oven in order to keep them crisp. There are many ways you can cook the chicken, I decided to grill the lean breast on my Calphalon grill pan. I<i> love</i> my grill pan and it's a great way to grill all year round. I love experimenting in the kitchen and creating different marinades is a great way to do so. Try this one out, it's light and citrusy and works great with fish also. <br />
<br />
<u>Citrus marinated chicken </u><br />
1 package boneless skinless chicken breasts<br />
2 lemons zested and juiced<br />
1 small red onion diced<br />
1 bunch fresh cilantro chopped<br />
1/4c olive oil<br />
1 tsp salt and pepper<br />
<br />
<u>Roasted garlic asparagus </u><br />
2 bunches asparagus<br />
2 Tbsp chopped garlic<br />
Drizzle asparagus with olive oil<br />
Salt and pepper to taste<br />
<br />
<u>Sweet potatoes</u><br />
2 large sweet potatoes cubed<br />
cooking spray<br />
salt and pepper<br />
<br />
<br />Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com0tag:blogger.com,1999:blog-5923547615009520627.post-34824935341250966492012-10-08T15:26:00.000-07:002012-10-10T16:42:10.314-07:00Brandl.<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzFH6ipAIZEkFWNYTroCwxtaKuMPy4xoWZf_huMEDD6gTVVcTMh0UghN3k9uY5TW6GvZGDQJuUEeYoW-ac33dnXBfpZ1MzbEkI3YT0vFDQmQ_gKoGQJZ-ACRXoNoghMkdSD5OWDBVcQo/s1600/IMG_0063.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOYkgbXCOTd74-Gfgivcw6oO8mly6F8RymBkpVRDbH3VYtWGE-kfRZzTZ4fyA_au7fmnKni9xhbbj4O4H4BTpju_AWiyvNGwApT89ooUkPHAhK5kLT-W3ZB-mAqF-InsXArvj16dM4o0/s1600/IMG_0063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOYkgbXCOTd74-Gfgivcw6oO8mly6F8RymBkpVRDbH3VYtWGE-kfRZzTZ4fyA_au7fmnKni9xhbbj4O4H4BTpju_AWiyvNGwApT89ooUkPHAhK5kLT-W3ZB-mAqF-InsXArvj16dM4o0/s320/IMG_0063.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Stack</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wx8HPD9-Iw5eJr4g01QolTV-63oQzvkOANcxEeo5Ez3GSQZG1ZSWFqcdfmZ9PtQCSS8-F8Je3JHP23-Jl43gC2t7tqELCL3H42tRnInTg2MwEY7o-rj9tnY1oDMeKO43LysVqeWnH-k/s1600/IMG_0065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wx8HPD9-Iw5eJr4g01QolTV-63oQzvkOANcxEeo5Ez3GSQZG1ZSWFqcdfmZ9PtQCSS8-F8Je3JHP23-Jl43gC2t7tqELCL3H42tRnInTg2MwEY7o-rj9tnY1oDMeKO43LysVqeWnH-k/s320/IMG_0065.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster Bisque</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsW9cYRxdVrduHon1Wv5k4Z94W0DweIPKFcEAv_YeCvS8N1js6Z3ckxTAJw38xZcxlniNHnqDKmnerVwiwWG1ayxW4D__dcCP1h3fhZHWwJUVGX8JrUQkj0uUDOs1W-vXVOSKJqjZVv_k/s1600/IMG_0067.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsW9cYRxdVrduHon1Wv5k4Z94W0DweIPKFcEAv_YeCvS8N1js6Z3ckxTAJw38xZcxlniNHnqDKmnerVwiwWG1ayxW4D__dcCP1h3fhZHWwJUVGX8JrUQkj0uUDOs1W-vXVOSKJqjZVv_k/s320/IMG_0067.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lazy Lobster</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9JO0L6ComRaLZgMd7v-nUHSEcBUYpxA1OPzCbiq4Df5J5FsK0I8Gb1bis_PYLyBeXlq1deqz_EZ808nXql4BaPnFY3uVMx9XvcpAHQrMp2INEjdc26qxYJ5cohAMrVAZ0L8PkZuF3yA/s1600/IMG_0068.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9JO0L6ComRaLZgMd7v-nUHSEcBUYpxA1OPzCbiq4Df5J5FsK0I8Gb1bis_PYLyBeXlq1deqz_EZ808nXql4BaPnFY3uVMx9XvcpAHQrMp2INEjdc26qxYJ5cohAMrVAZ0L8PkZuF3yA/s320/IMG_0068.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halibut</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chocolate <span style="font-size: x-small;"><span style="font-family: inherit;">Soufflé</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> My boyfriend and I go out to dinner often; so picking a special place for our anniversary was important to us. We wanted a place that was elegant, without being stuffy, and offered a great menu. After doing some research we decided to try Brandl in Belmar. We reviewed the website and we were sold by the meticulous menu and the fact that it was BYOB. Brandl serves up innovative American cuisine and recently celebrated their 10 year anniversary. While we were there they were running a special anniversary menu which offered small dish options for $10 each. Although we opted to order from the regular menu, I thought this was a great way to sample and share an assortment of different plates. I decided to start with the lobster bisque which was buttery and velvety goodness. My boyfriend opted for the vegetable stack which was layers of beets, butternut squash and arugula topped with creamy goat cheese and light Dijon vinaigrette. Delicious! Before we got to the restaurant I was already sold on the Lazy Lobster dish. The lobster was succulent and sweet, mounded on top cheesy asparagus risotto. This dish was AMAZING…I highly recommend it!! My boyfriend chose the halibut which was cooked in a parchment bag to steam in the flavors. The halibut came over Spanish inspired rice with chunks of Andouille sausage and spicy peppers. Both dishes were plentiful and enough for lunch the next day. We decided to splurge for the special occasion and ordered the dark chocolate soufflé with vanilla ice cream for dessert. The soufflé was rich and sinful, extremely moist and paired deliciously with the vanilla ice cream. All in all we were very impressed with Brandl. The atmosphere, food and service was impeccable and added to an amazing first anniversary!</span></span></div>
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<br />Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com1tag:blogger.com,1999:blog-5923547615009520627.post-9549154538731132402012-10-03T19:14:00.000-07:002012-10-03T19:16:50.305-07:00Herb-marinated loin of pork with pan roasted vegetables<div class="separator" style="clear: both; text-align: center;">
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As some of you may know when I am in the kitchen I prefer to experiment with different ingredients; rather than follow a strict recipe. I enjoy the freedom of cooking and ability to try different combinations. Recently, my boyfriend surprised me with an exciting array of new cookbooks. At first, I felt quite apprehensive, but once I began browsing my books I instantly wanted to fire up my oven! I began thumbing through <i>Barefoot Contessa's Back to Basics</i> and decided to make two delicious Fall inspired dishes. I paired Ina's herb-marinated loin of pork and accompanied it with her pan roasted root vegetable recipe. In order to save on time I prepared a quick pot of Near East wild mushroom and herb rice and instantly had a healthy, delicious meal! To ensure maximum flavor I marinated the pork over night and wow did this pay off! You could actually taste most of the ingredients in the marinade. The lemon juice and lemon zest added a bright kick of flavor to the succulent pork. The pan roasted vegetables were simple to prepare and came out tender and bursting with flavor. You can't imagine how sweet parsnips and turnips turn out until you roast them in a little butter. My first endeavor into my new cookbooks was a SUCCESS!<br />
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<h2>
<b>Herb-marinated loin of pork</b></h2>
<h2>
Ingredients</h2>
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<ul class="kv-ingred-list1">
<li class="ingredient" itemprop="ingredients">1 lemon, zest grated </li>
<li class="ingredient" itemprop="ingredients">3/4 cup freshly squeezed lemon juice (4 to 6 lemons) </li>
<li class="ingredient" itemprop="ingredients">Good olive oil </li>
<li class="ingredient" itemprop="ingredients">2 tablespoons minced garlic (6 cloves) </li>
<li class="ingredient" itemprop="ingredients">1 1/2 tablespoons minced fresh rosemary leaves </li>
<li class="ingredient" itemprop="ingredients">1 tablespoon chopped fresh thyme leaves </li>
<li class="ingredient" itemprop="ingredients">2 teaspoons Dijon mustard </li>
<li class="ingredient" itemprop="ingredients">Kosher salt </li>
<li class="ingredient" itemprop="ingredients">3 pork tenderloins (about 1 pound each) </li>
<li class="ingredient" itemprop="ingredients">Freshly ground black pepper</li>
</ul>
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<h2>
Directions</h2>
<div class="instruction" itemprop="recipeInstructions">
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.</div>
<div class="instructions" itemprop="recipeInstructions">
Preheat the oven to 400 degrees F.</div>
<div class="instructions" itemprop="recipeInstructions">
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.</div>
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<div class="ingredients">
<h2>
Pan roasted root vegetables</h2>
<h2>
Ingredients</h2>
<table><tbody>
<tr class="ingredient"><td class="amount">4</td><td class="name">Tbsp (½ stick) unsalted butter</td></tr>
<tr class="ingredient"><td class="amount">1</td><td class="name">white turnip, unpeeled and 1-inch diced</td></tr>
<tr class="ingredient"><td class="amount">2</td><td class="name">carrots, 1-inch diced</td></tr>
<tr class="ingredient"><td class="amount">2</td><td class="name">small parsnips, peeled and 1-inch diced</td></tr>
<tr class="ingredient"><td class="amount">½</td><td class="name">celery root, peeled and 1 - inch diced</td></tr>
<tr class="ingredient"><td class="amount">8</td><td class="name">Brussels sprouts, halved if large</td></tr>
<tr class="ingredient"><td class="amount">4</td><td class="name">fresh thyme sprigs</td></tr>
<tr class="ingredient"><td class="amount">1½</td><td class="name">tsp kosher salt</td></tr>
<tr class="ingredient"><td class="amount">½</td><td class="name">tsp freshly gound black pepper</td></tr>
<tr class="ingredient"><td class="amount">2</td><td class="name">celery ribs, 1-inch diced</td></tr>
</tbody></table>
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<div class="right column last">
<div class="directions instructions">
<h2>
Directions</h2>
Melt butter in a large saute pan that has a tight-fitting lid. When the butter is melted, add the turnip, carrots, parsnips, celery root, Brussels sprouts, thyme, salt and pepper and toss with the butter. Cover the pan and cook over low heat for 10 minutes. Add the celery and stir the vegetables. Cover the pan again and continue to cook for another 5 minutes, until all the vegetables are tender. If they’re too dry, add a few tablespoons of water. Taste for seasoning and serve hot.</div>
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<div class="instructions" itemprop="recipeInstructions">
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Laurahttp://www.blogger.com/profile/00726843096321702317noreply@blogger.com1