tag:blogger.com,1999:blog-74013964508691406772024-03-05T01:30:32.670-08:00Cooking with StephanieThis blog is for those who enjoy cooking and baking. I love doing anything in the kitchen, so I thought I'd create a blog to share my ideas and to learn new ones from other people. Please feel free to try my recipes and to share your own.Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.comBlogger655125tag:blogger.com,1999:blog-7401396450869140677.post-18189937925489342632016-09-17T08:02:00.005-07:002016-09-17T08:04:22.839-07:00Pumpkin Pancakes (from scratch)<div class="" data-block="true" data-editor="3vu29" data-offset-key="ajcvi-0-0" style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; white-space: pre-wrap;">
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<span data-offset-key="ajcvi-0-0" style="font-family: inherit;">Homemade Pumpkin Pancakes</span></div>
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<span data-offset-key="ajcvi-0-0" style="font-family: inherit;">From the Kitchen of Stephanie </span></div>
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<span data-offset-key="3jr32-0-0" style="font-family: inherit;">1 egg</span></div>
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<span data-offset-key="aba49-0-0" style="font-family: inherit;">1 cup of milk (I used Almond)</span></div>
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<span data-offset-key="6slnq-0-0" style="font-family: inherit;">1/4 cup pumpkin (not pumpkin pie filler)</span></div>
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<span data-offset-key="4vc3h-0-0" style="font-family: inherit;">2.5 tbsp melted butter</span></div>
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<span data-offset-key="6kato-0-0" style="font-family: inherit;">1 tsp vanilla</span></div>
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<span data-offset-key="48htg-0-0" style="font-family: inherit;">Combine and set aside</span></div>
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<span data-offset-key="e2odl-0-0" style="font-family: inherit;">1 cup flour</span></div>
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<span data-offset-key="f4kel-0-0" style="font-family: inherit;">1 tbsp sugar</span></div>
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<span data-offset-key="ej99d-0-0" style="font-family: inherit;">3 tsp baking powder</span></div>
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<span data-offset-key="5mgmf-0-0" style="font-family: inherit;">2 tsp pumpkin spice blend</span></div>
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<span data-offset-key="3n1qd-0-0" style="font-family: inherit;">Combine and add to Liquid....whisk until no lumps.</span></div>
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<span data-offset-key="ehmho-0-0" style="font-family: inherit;">Make about 13 pancakes (I use a 1/4 cup scoop as my measurement for the pancakes). </span></div>
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Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-17561109433894563442015-11-25T11:06:00.000-08:002015-11-25T11:06:24.405-08:00Creamy White Frosting <div class="_209g _2vxa" data-block="true" data-offset-key="eeivc-0-0" style="color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 14px; position: relative; white-space: pre-wrap;">
<span data-offset-key="eeivc-0-0">Homemade Creamy White Frosting</span></div>
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<span data-offset-key="eeivc-0-0">From the kitchen of Stephanie</span></div>
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<span data-offset-key="6qq2b-0-0">3/4 cup softened butter</span></div>
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<span data-offset-key="e367h-0-0">about 1/2 to 3/4 pound of powdered sugar</span></div>
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<span data-offset-key="bdq6-0-0">1-2 tsp vanilla (add to your taste preference)</span></div>
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<span data-offset-key="4s253-0-0">2-3 tbsp almond milk (add to get the consistency you like)</span></div>
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<span data-offset-key="fvu7b-0-0"><br data-text="true" /></span></div>
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<span data-offset-key="eghle-0-0">I start with the butter with my mixer on low. Next, add the vanilla. Then I start adding powdered sugar until I get a good creamy consistency. (If I wasn't frosting cookies, I probably wouldn't even add the milk, however I wanted my consistency slightly thinner). Next I added milk until desired consistency, which for me, I wanted a think but "pipeable" consistency as I was piping the frosting onto my cookies. I didn't want it too thin b/c I wanted it to harden enough to be able to stack my cookies.</span></div>
Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-75872828350715709952015-08-02T16:02:00.001-07:002015-08-02T16:07:18.637-07:00Carrot Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYsh3oMOwmivddWhm4ZJkwryU_TSsW7jRxHSQ7ak_doZWgoOBykbJw2N5q-2nr3ZU2ecV52JSdnElzcZdAeW2f_sCThG6FLJE4Pm4oRCvP45emviwO8EpcyNRsWcVimeTxB3S8fFRdLc/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYsh3oMOwmivddWhm4ZJkwryU_TSsW7jRxHSQ7ak_doZWgoOBykbJw2N5q-2nr3ZU2ecV52JSdnElzcZdAeW2f_sCThG6FLJE4Pm4oRCvP45emviwO8EpcyNRsWcVimeTxB3S8fFRdLc/s320/unnamed.jpg" width="239" /></a></div>
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<br />
Carrot Zucchini Bread<br />
From the kitchen of Stephanie (adapted from loosely from Bon Appetit<br />
<br />
Ingredients:<br />
<br />
2 cups all purpose flour (I use unbleached flour...I have also used whole wheat flour but prefer all purpose for this recipe)<br />
1.5 tsp ground cinnamon<br />
1/2 tsp of salt (I use Kosher Salt)<br />
1 tsp of baking soda<br />
1/4 tsp of baking powder<br />
<br />
1/2 cup brown sugar<br />
1/2 cup cane sugar (I've also used 3/4 cup, but found it's fine with 1/2 cup if you're watching sugar intake)<br />
1/4-1/3 cup applesauce (I use the organic squeeze pouches...they are just over 1/4 cup)<br />
3 eggs<br />
2 cups of grated carrot<br />
2 cups of grated zucchini<br />
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Preheat oven to 350<br />
<br />
Prepare a loaf pan or line 24 muffin cups.<br />
<br />
Combine the first 6 ingredients and set aside.<br />
<br />
Beat sugars, oil, eggs, vanilla and applesauce in large bowl (I use my kitchen aid mixer). Once blended, mix in carrot and zucchini. Finally, add your dry ingredients and stir until combined.<br />
<br />
Pour into your prepared pan.<br />
<br />
If baking a loaf of bread, bake for about an hour (it's done once you can insert a cake tester...or a toothpick and it comes out clean).<br />
<br />
If baking muffins, bake for about 15-20 minutes or until it passes the toothpick test :)<br />
<br />
<a data-pin-board-width="400" data-pin-do="embedUser" data-pin-scale-height="200" data-pin-scale-width="80" href="https://www.pinterest.com/alwayssmile316/"> Visit Stephanie's profile on Pinterest.</a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script> <br />
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<br />Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-72887286888606419302015-08-02T07:51:00.000-07:002015-08-02T07:51:15.350-07:00Best homemade popcorn<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19px;">Best homemade popcorn:</span><br />
<span style="background-color: white;">From the Kitchen of Stephanie </span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">Ingredients:</span><br />
<span style="background-color: white;">Coconut Oil</span><br />
<span style="background-color: white;">Clarified Butter</span><br />
<span style="background-color: white;">Salt (I prefer Pink Himalayan Sea Salt)</span><br />
<span style="background-color: white;">Popcorn kernels</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><br style="color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19px;" /></span><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19px;">Pick whatever size pot you want (just make sure it has a lid that fits)and put it over high heat. Pour (or melt) enough coconut oil in the bottom of the pan to completely cover it. Add 1 TBSP of clarified butter (if you'd like a more buttery taste to the popcorn). Then, add a single layer of popcorn kernels (if you make the layer too thick they will just burn). Next, salt your kernels (I prefer to use Pink Himalayan Sea Salt). Finally, add the lid and once it starts popping listen for it to slow down to a pop every 3 seconds and then remove from heat. </span><br style="color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19px;">Enjoy!</span>Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-12167769452632234412015-03-20T06:19:00.002-07:002015-03-20T06:25:34.885-07:00Pico De Gallo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-44FuVfM1U52fbhpIx9eIINTMOoQMETp6XDKkIgfYJxsvHLTGvnDmdCZ_mX1fYjo9-mFqJKgGu6P1zpNvJtMTZvulfDsthgEKFtnRVbgAVDQILDk0dZCCzLSX7Ui3RfLCuvuSFx7dvIA/s1600/11083644_656523054452253_1654217118907626609_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-44FuVfM1U52fbhpIx9eIINTMOoQMETp6XDKkIgfYJxsvHLTGvnDmdCZ_mX1fYjo9-mFqJKgGu6P1zpNvJtMTZvulfDsthgEKFtnRVbgAVDQILDk0dZCCzLSX7Ui3RfLCuvuSFx7dvIA/s1600/11083644_656523054452253_1654217118907626609_n.jpg" height="320" width="320" /></a></div>
<br />
<br />
Pico De Gallo<br />
From the Kitchen of Stephanie<br />
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<div style="color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19px; margin-bottom: 6px; margin-top: 6px;">
2 Organic Roma Tomatoes (seeded and diced)<br />
1 large Jalepeno (seeded diced)<br />
1/2 cup of chopped cilantro (fresh)<span class="text_exposed_show" style="display: inline;"><br />1/4-1/2 cup finely chopped red onion<br />1-2 tsp Garlic Salt (I started with 1 and then added a bit more after tasting the end product)<br />1 tsp of black pepper</span></div>
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1. Mix all ingredients together<br />
2. Best if you can refrigerate for at least 15-20 minutes </div>
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<div style="margin-bottom: 6px;">
( When making this to go with my <a href="http://cookingwithstephanie.blogspot.com/2015/03/chicken-fajitas.html" target="_blank">chicken fajita recipe</a>, I put this in the fridge when I added the chicken mixture to the pan)</div>
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Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-80031601189286157042015-03-20T06:15:00.000-07:002015-03-20T06:24:39.673-07:00Chicken Fajitas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-44FuVfM1U52fbhpIx9eIINTMOoQMETp6XDKkIgfYJxsvHLTGvnDmdCZ_mX1fYjo9-mFqJKgGu6P1zpNvJtMTZvulfDsthgEKFtnRVbgAVDQILDk0dZCCzLSX7Ui3RfLCuvuSFx7dvIA/s1600/11083644_656523054452253_1654217118907626609_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-44FuVfM1U52fbhpIx9eIINTMOoQMETp6XDKkIgfYJxsvHLTGvnDmdCZ_mX1fYjo9-mFqJKgGu6P1zpNvJtMTZvulfDsthgEKFtnRVbgAVDQILDk0dZCCzLSX7Ui3RfLCuvuSFx7dvIA/s1600/11083644_656523054452253_1654217118907626609_n.jpg" height="320" width="320" /></a></div>
<br />
<br />
Chicken Fajitas<br />
From the Kitchen of Stephanie<br />
<br />
<br />
1.5 lbs of Chicken breast (cut in even strips to help it cook evenly)<br />
2 cups of sliced peppers (I like orange, red and yellow)<br />
1 yellow onion (sliced)<br />
1 tsp of coconut oil<br />
1 can of Organic Black Beans (rinsed)<br />
<a href="http://allrecipes.com/recipe/taco-seasoning-i/" target="_blank">Homemade Taco Seasoning </a><br />
<br />
1. Place your chicken, peppers and onions in a gallon size ziplock bag.<br />
2. Add seasoning to your liking....I probably added about 3-4 TBSP and then zip your bag and shake to distribute the seasoning all over.<br />
3.Then Place the bag in fridge until ready to cook. While the chicken is in the fridge make your homemade Pico De Gallo (will post that recipe after this one)<br />
4. Place large saute pan (I use a green non stick pan) over medium heat.<br />
5. Add the tsp of Coconut Oil to the pan. Once it's melted add the chicken, pepper and onion mixture.<br />
6. Saute/Cook for about 10-15 minutes (until chicken is no longer pink).<br />
7. I used endives to put this mixture on top of and then I added a tsp of black beans to each one and topped with the <a href="http://cookingwithstephanie.blogspot.com/2015/03/pico-de-gallo.html" target="_blank">homemade pico de gallo</a>.<br />
<br />
Hope you enjoy!Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-70538085254002162732015-01-25T16:27:00.002-08:002015-01-25T16:27:57.553-08:00Marinated Salmon<div class="_5wd4 _1nc7 direction_ltr _5yt9" data-reactid=".1a.$mid=11421994996064=29332573c13cc9f6f89">
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<span style="font-family: Calibri; font-size: 21px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Marinated Salmon</span></div>
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<span style="font-family: Calibri;"><span style="font-size: 15px; line-height: 30px; white-space: pre-wrap;">From the Kitchen of Caroline Ervasti</span></span></div>
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<span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 ½ lbs. salmon</span></div>
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<span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Lemon juice & pepper</span></div>
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<span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 garlic cloves, pressed</span></div>
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<span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1/3 c. soy sauce</span></div>
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<span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1/3 c. br. Sugar</span></div>
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<span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1/3 c. water</span></div>
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<span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">¼ c. olive oil</span></div>
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<span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1. Season salmon w/ lemon juice & pepper</span></div>
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<span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2. In bowl, mix marinade: soy sauce, br. Sugar, water, olive oil, garlic until sugar is dissolved. Place fish in ziplock bag with mixture. Seal & coat fish. Refrigerate 2 hours.</span></div>
<span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">3. Grill medium heat 6 to 8 minutes per side until fish is flakey w/fork OR broil for 10 to 12 minutes in oven until fish is flakey w/fork.</span></span></div>
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Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-51179284181272060042014-11-11T19:41:00.002-08:002014-11-11T19:41:39.989-08:00Cranberry SalsaCranberry Salsa<br />
From the Kitchen of Julie Howard<br />
<br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">This is the basic recipe for Cranberry Salsa:): </span><br style="color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">1 bag cranberries</span><br style="color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">1 bunch cilantro</span><br style="color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">1 bunch green onions</span><br style="color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">1 jalapeño (seeded for less spicy)</span><br style="color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">2 limes (juiced)</span><br style="color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">1/2-3/4c sugar</span><br style="color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">pinch of salt</span><br style="color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">Throw all of this in a food processor until it's coarse. Serve immediately or store in fridge. Enjoy!</span>Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-10888382247524983852014-10-27T20:19:00.000-07:002014-10-27T20:19:24.240-07:00Fall Spinach SaladFall Spinach Salad<br />
From the kitchen of Stephanie<br />
<br />
1 pear (chopped)<br />
Feta<br />
Organic Baby Spinach<br />
Green onion (divided)<br />
Candied Pecans<br />
Rice Wine Vinegar (about 3-4 tbsp)<br />
Yellow Mustard (about 1 tbsp)<br />
EVOO (about 2 tbsp)<br />
1/4 tsp sugar (raw or coconut)<br />
Salt (1/2 tsp)<br />
Pepper (to taste)<br />
Garlic ( 3-4 cloves minced)<br />
<br />
Toss for first 5 ingredients together. Mix last 6 ingredients together for the dressing, plus the onion part of the green onion. Add dressing to spinach mixture and enjoy! :)Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-87221922875819153272014-10-07T05:03:00.001-07:002014-10-07T05:03:45.859-07:00Simple Crockpot RibsSimple Crockpot Ribs<br />
From the kitchen of Emma<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQCoWJRl8ifodhUvnVfMpb7kcRdkzjBY2ycB6o7S38ENR0HKDY0X8QKcKlZlcgaytzTdB6o6XyVYBxo4vxHppM1jMgfpt89961Pwa9ITKbCVv_HPacXEOPS5V0py9tW0LIFarpd3hMhKQ/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQCoWJRl8ifodhUvnVfMpb7kcRdkzjBY2ycB6o7S38ENR0HKDY0X8QKcKlZlcgaytzTdB6o6XyVYBxo4vxHppM1jMgfpt89961Pwa9ITKbCVv_HPacXEOPS5V0py9tW0LIFarpd3hMhKQ/s1600/unnamed.jpg" height="320" width="320" /></a></div>
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">Ingredients: </span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">1 yellow onion</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;"> Favorite bbq sauce (I use Trader Joe's Carolina Bold)</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">1 slab of pork baby back ribs</span><br />
<br style="color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">Directions: Sl</span><span class="text_exposed_show" style="color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">ice onion and line the bottom of the crockpot with them. Cut your rib slab in half and place in crockpot so that they are overlapping as little as possible. Pour BBQ sauce on ribs (save enough for another coating about 2 hours before they are finished and some to put on the table for dinner). Place slow cooker on low for 8-10 hours. About 2 hours before you plan to eat, pour some more BBQ sauce on ribs. When you're ready to take the ribs out of the crockpot, use tongs and a spatula because these ribs are fall apart melt in your mouth deliciousness.<br /><br />Enjoy!</span>Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-89333626166185645632014-09-01T10:22:00.000-07:002014-09-01T10:22:24.582-07:00Healthy Tuna (no mayo)Healthy Tuna (no mayo)<br />
From the Kitchen of Stephanie<br />
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Ingredients:<br />
<br />
4 oz white albacore tuna (no salt added and packed in water), drained<br />
1-2 whole green onions, chopped<br />
1 hard boiled egg white, chopped<br />
1-2 celery stalks, chopped<br />
2-4 tbsps non-fat plain greek yogurt<br />
salt, pepper, and dill to taste<br />
<br />
Directions:<br />
<br />
Blend all of the ingredients together and enjoy :)<br />
<br />
**Start with a few tbsps of greek yogurt and then add until you like the consistency <br />
<br />
This is great by itself, with a few crackers or if you're making a sandwich, on some toasted bread.Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-44240153478946776702014-05-24T13:03:00.002-07:002014-05-24T13:03:54.552-07:00Homemade Meat SauceHomemade Meat Sauce<br />
From the kitchen of Stephanie<br />
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<br />
Ingredients:<br />
<br />
1 yellow onion, diced<br />
1 bulb of garlic, minced (yes all of it)<br />
Fresh Parsley (to taste)...dried will work if you don't have fresh<br />
1 tbsp butter (the real stuff)<br />
1 tbsp EVOO<br />
1 lb Ground Beef (Organic-Grass-fed is preferred)<br />
3 cans tomato sauce (15 oz each)<br />
1 can diced tomatoes<br />
<br />
Seasonings (all to taste):<br />
<br />
Black Pepper<br />
Sea Salt<br />
Onion Powder<br />
Garlic Powder<br />
Dried Basil<br />
Dried Oregano<br />
<br />
<br />
Directions:<br />
<br />
1. Add onion, garlic, parsley (I use about a tsp if fresh, if dried, a little more), EVOO, and butter to a large sauce pan.....saute for about 3-5 minutes<br />
2. Add ground beef...I like to spread out the ground beef while it's raw and sprinkle about a tsp of each seasoning on top of the beef. Brown the meat in pan over medium heat.<br />
3. Once meat is browned, add the canned tomatoes and turn heat down to medium/low. Add a pinch more salt. Stir for a few minutes.<br />
4. Next, add the cans of tomato sauce and another tsp of each seasoning. Turn heat down to low and cover with a lid.<br />
5. Now, you can cook this for another 5 minutes and use it or if you have time, let it simmer on low, covered (unless you want a mess to clean up) for up to 2-3 hours. The flavor only gets better.<br />
<br />
***This quantity usually is enough for us to feed our family of four, make a left over bowl for my husband to take to work and then there is enough to freeze for another meal later in the month. If you are going to freeze the leftover portion of the sauce, make sure to cool completely. Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-87711843826817585212014-05-06T18:54:00.003-07:002014-05-06T18:54:48.664-07:00Homemade Lemon VinaigretteHomemade Lemon Vinaigrette<br />
From the Kitchen of Stephanie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiracfQlL7Z8c40vtHZluKdQlLzX6dLsoCuAc6zAVTyvCUQAMYq4mWGWSAYS_pF9dgprICzQtw2wHmAl649ZOgkSyBYCTlN_wpBtnMqCfCgJ442xdDOhIBgSTxj-72_8pgtTOLlS8vAoYw/s1600/Unknown.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiracfQlL7Z8c40vtHZluKdQlLzX6dLsoCuAc6zAVTyvCUQAMYq4mWGWSAYS_pF9dgprICzQtw2wHmAl649ZOgkSyBYCTlN_wpBtnMqCfCgJ442xdDOhIBgSTxj-72_8pgtTOLlS8vAoYw/s1600/Unknown.jpeg" /></a></div>
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Juice of 1 Myer Lemon<br />
2-3 TBSP Rice Wine Vinegar<br />
Pinch of Thyme<br />
1 Clove Garlic, minced<br />
2 TBSP Diced Shallot<br />
EVOO, to taste (I like my dressing a little more acidic)<br />
Salt and Pepper to taste<br />
<br />
Blend all ingredients together except for the EVOO. Then Slowly add EVOO until it reaches the taste and consistency you like. I like to make my dressing about an hour before I'm going to dress my salad, so that the flavors can really blend.<br />
<br />
I like to add this to Mixed greens, avocado, feta, cooked bacon, bell pepper, candied pecans, and diced green onion. :) It's one of my favorite salads :)Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-90265667234025894692014-03-14T12:27:00.002-07:002014-03-14T12:27:52.006-07:00Healthier Egg SaladHealthier Egg Salad<br />
From the Kitchen of Stephanie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVaPSqXvAo550Y0IghBaoWAzwdzSabBRh1tE98fgfot51Qlv8ojBQ7ZOHvTzSeoDkticKsFH-TRbcBqUo2reMPavdBETQm8XzdvothXQhzysThxX-vXHfuudB2r6kaL1cYRae-Fg7_SY/s1600/photo-8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVaPSqXvAo550Y0IghBaoWAzwdzSabBRh1tE98fgfot51Qlv8ojBQ7ZOHvTzSeoDkticKsFH-TRbcBqUo2reMPavdBETQm8XzdvothXQhzysThxX-vXHfuudB2r6kaL1cYRae-Fg7_SY/s1600/photo-8.JPG" height="320" width="240" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
12 Large Hard Boiled Eggs, peeled<br />
4-5 medium sized Dill Pickles, diced<br />
3/4-1 cup non-fat Plain Greek Yogurt (just depends on the texture you prefer)<br />
2-4 tbsp Yellow Mustard<br />
1-2 tbsp dried dill<br />
1 tsp sea salt<br />
1-2 tsp black pepper<br />
*optional...a dash of hot sauce<br />
<br />
Directions:<br />
<br />
I simply threw all of these ingredients into my kitchen aid mixer (although I did cut each egg in half first). I mixed until combined.<br />
<br />
You can also use a potato masher or a fork and mash the eggs by hand and then combine with the rest of the ingredients.<br />
<br />
Enjoy!!!Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-34951427758237939462014-02-24T10:38:00.000-08:002014-02-24T10:38:32.201-08:00Chicken, Cheese, Rice and Broccoli CasseroleChicken, Cheese, Rice, and Broccoli Casserole<br />
From the kitchen of Amy Meek (adapted from Jenna Grubb)<br />
<br />
<span data-ft="{"tn":"K"}" data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body" style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;"><span data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0"><br data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$1:0" /><br data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$3:0" /><span data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$4:0">2cups cooked/ shredded chicken</span><br data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$5:0" /><span data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$6:0">2 cans of cream of chicken soup (my preference is just cream of chicken, I think the original recipe calls for one chicken and one celery- I use the Pacific brand cr of chicken- it tastes 10 bajillion times better than Campbell's and you recognize all the ingredients)</span><br data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$7:0" /><span data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$8:0">2 cups cooked rice (I usually cook a cup and just dump in however much that makes)</span><br data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$9:0" /><span data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$10:0">1 cup chicken broth</span><br data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$11:0" /><span data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$12:0">Broccoli, chopped small (cooked) - about a cup/ cup and a half</span><br data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$13:0" /><span data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$14:0">Cheese (to your taste)</span><br data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$15:0" /><br data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$17:0" /><span data-reactid=".2s.1:3:1:$comment667988406601714_668014139932474:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$18:0">Then top with cheese and crumbled crackers, stick in oven for around 35 minutes on 400 or until hot and bubbly</span></span></span>Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-25189466159008790562013-10-09T06:55:00.001-07:002013-10-09T06:55:02.216-07:00Chicken Sausage Soup<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">Chicken Sausage Soup</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">From the kitchen of Katie Springley</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><br /></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">64 oz chicken broth</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">8 chicken sausages</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">1 large onion</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">1 bunch broccoli rabe</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">2 cans cannellini </span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">Sautée small pieces of sausage then remove from pan and rest on ppr towel. Add chopped onion and chopped br to pan for 3 mins. Pour in broth, bring to boil. Add beans and sausage and simmer for a few mins. Takes no time at all and fills the belly.</span>Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-46496693187429621112013-10-05T12:51:00.001-07:002013-10-05T12:51:04.498-07:00Beer BreadBeer Bread<br />
From the kitchen of Heather Thomas<br />
<br />
<span data-reactid=".r[31et6].[1][4][1]{comment10101847241390474_22756191}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[2]" style="background-color: #fafbfb; color: #4e5665; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">3 cups flour </span><br />
<span data-reactid=".r[31et6].[1][4][1]{comment10101847241390474_22756191}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[2]" style="background-color: #fafbfb; color: #4e5665; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">3 TBS sugar </span><br />
<span data-reactid=".r[31et6].[1][4][1]{comment10101847241390474_22756191}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[2]" style="background-color: #fafbfb; color: #4e5665; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">2 TBS baking powder </span><br />
<span data-reactid=".r[31et6].[1][4][1]{comment10101847241390474_22756191}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[2]" style="background-color: #fafbfb; color: #4e5665; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">1 can beer</span><br />
<br />
<br data-reactid=".r[31et6].[1][4][1]{comment10101847241390474_22756191}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3]" style="background-color: #fafbfb; color: #4e5665; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span data-reactid=".r[31et6].[1][4][1]{comment10101847241390474_22756191}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[4]" style="background-color: #fafbfb; color: #4e5665; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Melt a little butter in the bottom of the loaf pan and pour a little melted butter over the top. </span><br />
<span data-reactid=".r[31et6].[1][4][1]{comment10101847241390474_22756191}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[4]" style="background-color: #fafbfb; color: #4e5665; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Bake at 350 for 45 min. </span><br />
<span data-reactid=".r[31et6].[1][4][1]{comment10101847241390474_22756191}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[4]" style="background-color: #fafbfb; color: #4e5665; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">We put honey on it after it's sliced:)</span>Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-79642704981345511972013-08-13T13:13:00.001-07:002013-08-13T13:13:28.387-07:00Asian Flank Steak Skewers<br />
<h3 style="background-color: white; color: #222222; font-family: arial, sans-serif;">
Asian Flank Steak Skewers</h3>
<div>
From the kitchen of Erika Simmons</div>
<h3 style="background-color: white; color: #222222; font-family: arial, sans-serif;">
Recipe from <a href="http://skinnytaste.com/" style="color: #1155cc;" target="_blank">Skinnytaste.com</a> </h3>
<h3 style="background-color: white; color: #222222; font-family: arial, sans-serif;">
<b style="background-color: transparent; font-size: 13px;">Makes:</b><span style="font-size: 13px;"> </span><span style="font-size: 13px;">6</span></h3>
<h4 style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Ingredients:</h4>
<ul style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<li style="margin-left: 15px;">1 1/2 lbs flank steak, sliced thin</li>
<li style="margin-left: 15px;">1 1/2 cups reduced sodium soy sauce (Use Tamari for Gluten Free)</li>
<li style="margin-left: 15px;">2 cloves minced garlic</li>
<li style="margin-left: 15px;">1 tsp fresh ginger</li>
<li style="margin-left: 15px;">1 tsp sesame oil</li>
<li style="margin-left: 15px;">1 lime, juice of</li>
</ul>
<h4 style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Directions:</h4>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Soak wooden skewers in water about 30 minutes to prevent burning. Marinate the steak in all the ingredients for about 1 hour or more. </div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Discard marinade and thread the sliced steak onto the skewers.</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Heat your grill or grill pan to high heat; when hot grill a few minutes on each side until browned and cooked though.</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Makes about 24 skewers.</div>
<h4 style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Nutritional Info:</h4>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Serving Size: 4 skewers (1/6th) Old Points: 4 Points+: 4 pts<br />Calories: 150 Fat: 7.1 g Carb: 2.0 g Fiber: 0.1 g Protein: 17.9 g Sugar: 0.0 g<br />Sodium: about 400 mg (since most of the marinade is discard, it may be less)</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<b>Source:</b> <a href="http://www.skinnytaste.com/2008/07/asian-flank-steak-skewers-4-ww-pts.html" style="color: #1155cc;" target="_blank">http://www.skinnytaste.com/<wbr></wbr>2008/07/asian-flank-steak-<wbr></wbr>skewers-4-ww-pts.html</a></div>
Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-8702160630759025212013-05-14T18:24:00.000-07:002013-05-14T18:24:16.816-07:00Pulled Pork
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<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Pulled Pork<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">From the kitchen of Beth Vincent<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">1can of beer<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">(Alternative: 1/4 cup apple cider
vinegar, 1 cup beef broth)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Pork tenderloin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Sweet Baby Rays BBQ Sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Serves 7-9<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Place liquid of choice and pork loin in crock pot by 10am
and ready to serve by dinner :) About an hour prior to serving shred meat and
add BBQ sauce. Serves great on it's own or as sandwiches.</span></div>
<!--EndFragment-->Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com1tag:blogger.com,1999:blog-7401396450869140677.post-37818946156786696312013-05-14T18:23:00.001-07:002013-05-14T18:23:31.639-07:00Chicken Tacos
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<br />
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Chicken Tacos:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">From the kitchen of Beth Vincent<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Items may be put in frozen or fresh
:)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">4 chicken breast<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Corn<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Peppers<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Black Beans<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Can of salsa<o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Place all items in the crock pot<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Cook for 4-6 hours<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">About 30 minutes before serving shred
the chicken w/ two forks (the chicken will be so tender!) Stir to let all the
flavors mix. This taste so good on soft and hard shells. Add favorite topping! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Serves 5-7<o:p></o:p></span></div>
<!--EndFragment-->Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-38214308973975160972013-05-14T18:06:00.002-07:002013-05-14T18:06:38.154-07:00Eye of the Round Roast
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<br />
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Eye of the Round Roast - simple easy
recipe<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">From the kitchen of Mary Hyatt<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Put roast in crock pot, add 2 cans of
white potatoes or any potatoes that you have.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Add carrots if you want also, shake
one packet of Onion Soup Mix on top of roast<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">and potatoes, add around 1/2 cup of
water to the bottom for some moisture.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Turn on either low for 7-8 hours or
high for 3-4 hours. Comes out perfect every time!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Makes it's own juice to pour over
meat and potatoes when serving.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Enjoy!</span></div>
<!--EndFragment-->Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-5436888072603082112013-05-14T11:46:00.001-07:002013-05-14T18:08:36.435-07:00Pulled Pork Sandwiches<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
<a href="http://cookingwithstephanie.blogspot.com/2008/10/vegetable-lentil-soup.html"><span style="color: #262626; font-size: 18.0pt; mso-bidi-font-family: Times; text-decoration: none; text-underline: none;">Pulled Pork Sandwiches</span></a><span style="color: #262626; font-size: 18pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;">From the kitchen of Stephanie<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;">Pork Tenderloin <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;">1 cup of chicken stock/broth<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;">BBQ Sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;">1. Place Tenderloin in crockpot with
chicken stock/broth. Cook on High for 6-8 hours<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;">2. Shred Tenderloin and drain the
broth that is left in the crockpot<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;">3. Combine Shredded Tenderloin and
BBQ sauce (I usually use 1/2 to 3/4 of the bottle and then save some to add to
the sandwiches). <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;">**You can also do step three over the
stove in a sauce pan if you want to crisp up the ends of the meat a little
bit**<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;">**I have also done this with left over tenderloin that has been roasted in the oven...follow all of the same steps, but cook 4-6 hours on LOW instead).**</span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;">**This also works with chicken as well**</span></div>
<!--EndFragment-->Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-79576144580923046632013-04-19T06:52:00.000-07:002013-04-19T06:52:19.465-07:00Healthier Chicken Enchiladas
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<br />
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">Healthier Chicken
Enchiladas<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">From the Kitchen
of Stephanie<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HRMVCfoGnoEUP4AGWJxsvFzhevoDeAiEymhv_TXj0cqYNQHU8NhbF9iSVLApLosUC9c9NYSFSjxBR0xpAVU3ocqUbLuqSKbMAzGxb1kDPh-Vs6RKWHKbeacYvCsNwxtKRG5M_dSyXuw/s1600/photo-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HRMVCfoGnoEUP4AGWJxsvFzhevoDeAiEymhv_TXj0cqYNQHU8NhbF9iSVLApLosUC9c9NYSFSjxBR0xpAVU3ocqUbLuqSKbMAzGxb1kDPh-Vs6RKWHKbeacYvCsNwxtKRG5M_dSyXuw/s320/photo-1.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">For the chicken:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">2 lg chicken
breasts (I used one of the Organic Chicken pckg's from Costco)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">1 TBSP Better
Than Bouillon, chicken flavor (I used organic, reduced sodium)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">salt, pepper,
cumin (to taste)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">2 cups of hot
water<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">For the Sauce:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">1 Jar (12 oz) of
Salsa Verde (I used the Trader Joe's one)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">1 cup of Non-fat
Plain Greek Yogurt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">1/4 cup of fresh
cilantro (roughly chopped)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">1 tsp of Better
Than Bouillon, chicken flavor (again, I used organic, reduced sodium)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">For the
Enchiladas<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">1 Can of Organic
Corn...rinsed and drained (I used Trader Joe's)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">1 Can of Organic
Black Beans...rinsed and drained (I used Trader Joe's)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">The cooked and
shredded chicken from above<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">10 flour
tortillas (I used the organic Trader Joe's ones....they are about 10 inches in
diameter) <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">1 cup of Cheese
(I used the Lite Fancy Shredded Mexican Blend from Trader Joe's)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">1/4 cup of
chopped scallions<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">Directions:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">For the chicken:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">In the morning, I
placed the chicken in the crock pot and seasoned with salt, pepper, and cumin.
I then dissolved 1 TBSP of Better than Bouillon in 2cups of hot water. Once
dissolved I poured into the crock pot. I cooked the chicken on high for 4.5
hours, but you could cook it on low for longer if needed. Once the chicken is
done, use forks to shred the chicken and place in a large bowl with the corn
and black beans. Mix together until well combined. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">For the Sauce:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">On the stop top,
mix all of the ingredients in a saucepan and cook on low for about 5-8
minutes...until well combined. If it's too spicy for you add some extra yogurt.
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">For the Enchilada
Assembly:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">Pre-heat the oven
to 375<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">Spray a 9x13 pan <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">To assemble these
enchiladas, I took a heaping spoonful of the chicken, corn, and bean mixture and
spread it in the middle of a tortilla. Then I rolled it and placed in the pan.
Repeat until all 10 tortillas are rolled and in the pan. In my pan I fit 9
across and had one at the bottom. You could also do this in two 9x9 pans if you
wanted as well (just put 5 in each). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">Once all of the
tortillas are in the pan, then I poured the sauce over all of the enchiladas.
Next, I sprinkled about a cup of cheese over the top and finished them by
sprinkling 1/4 cup of chopped scallions on top of the cheese.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">You can either
put this straight in the oven or you can cover with foil and place in the
fridge (I had mine in the fridge for about two hours before I actually baked
it). <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">Bake Covered at
375 for 25 minutes. For the last 10 minutes, take the foil off and let the
cheese get good and melted. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">Nutrition Facts
(based off of the items I used...you could lower the calories and fat by using
different tortillas...my tortillas had 140 cal and 3 grams of fat per tortilla,
so you can see that is where a majority of the calories and fat for this dish
comes from). <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">286 Calories<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">4.8 grams of fat<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">41 grams of carbs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">17 grams of
protein<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">4 grams of fiber<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">4 grams of sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Apple Chancery";">Hope you enjoy
these :)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-53671971602027610642013-03-17T15:24:00.002-07:002013-03-17T15:24:38.821-07:00Deviled EggsDeviled Eggs<br />
From the kitchen of Stephanie<br />
<br />
10-12 Hard Boiled Eggs, peeled and separated<br />
mayo<br />
mustard (yellow)<br />
dill relish<br />
dill<br />
salt<br />
pepper<br />
<br />
I combine the yolks along with the other ingredients until I get a texture and consistency that I like. I usually start with about a tablespoon of mayo, a tsp of mustard and relish and a pinch of each seasoning and then go from there.<br />
<br />
Once you get a consistency and flavor, spoon back into egg halves.Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0tag:blogger.com,1999:blog-7401396450869140677.post-4163537222573004902013-03-17T15:21:00.000-07:002013-03-17T15:21:22.703-07:00Chicken SaladChicken Salad<br />
From the kitchen of Stephanie<br />
<br />
2-3 Cooked Chicken Breasts, chopped or shredded<br />
1 cup of Dried Cranberries<br />
1 Apple of choice (I prefer Gala or Fuji) diced<br />
1-2 cups of Chopped Celery<br />
Mayo (just enough to bind together)<br />
Dill (fresh or dried) to taste<br />
Salt<br />
Pepper<br />
<br />
Combine all ingredients and chill<br />
<br />
<br />
***I also like to used Trader Joe's Crescent Rolls to make this a bit fancier. You can either use each crescent triangle and stuff with salad prior to baking or you can roll out crescent sheet and cut into 24 small squares and use a mini muffin pan. You place each square in the hole of the pan and then scoop a spoonful of salad into each cup. Cook according to directions on can. ***<br />
<br />Stephaniehttp://www.blogger.com/profile/09143272115934282150noreply@blogger.com0