tag:blogger.com,1999:blog-62590105979082546462024-03-13T06:40:09.511-05:00Out Of The CulinaryMaggiehttp://www.blogger.com/profile/06578496110858831912noreply@blogger.comBlogger652125tag:blogger.com,1999:blog-6259010597908254646.post-66432666879202372672016-04-28T18:15:00.000-05:002016-04-28T18:15:49.570-05:00Meaty, Cheesy, Saucy Pasta GoodnessI'm always intrigued with the term "one pot wonder", because, more often than not, these recipes involve more than one pot. The following recipe falls under that category. While it doesn't deter the flavor of the dish, the allure of one pot is quickly fallen short.<br />
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The Recipe: Ground Beef & Pasta Casserole<br />
Original Recipe Found In: Cooking Light, March 2016 Issue<br />
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What You'll Need:<br />
2 small White Onions, peeled and quartered<br />
2 large Carrots, peeled and cut into 3-inch pieces<br />
1 Tablespoon Olive Oil<br />
4 Garlic cloves, minced<br />
1 Tablespoon dried Italian Seasoning<br />
1/2 Teaspoon crushed Red Pepper<br />
1/2 Teaspoon Salt, divided<br />
1 Pound extra-lean ground Sirloin<br />
3 1/2 Cups unsalted Chicken Stock<br />
6 Tablespoons sliced fresh Basil, divided<br />
2 Tablespoons unsalted Tomato Paste<br />
1 Tablespoon Red Wine Vinegar<br />
12 Ounces uncooked Whole-Wheat Rigatoni<br />
1 (26.46 Ounce) carton Strained Tomatoes<br />
4 Ounces fresh Mozzarella cheese, cut into 1/8-inch thick slices<br />
1 Ounce Parmigiano-Reggiano cheese, grated<br />
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To start, place the onions in a food processor; pulse until finely chopped. Add carrots; pulse until finely chopped.<br />
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Meanwhile, preheat an oven to 350 degrees. Heat a large high-sided saute pan (or Dutch oven) over medium heat. Add the oil to the pan and swirl to coat. Add the onion mixture and cook for four minutes. Add the garlic, cook for two minutes. Add the Italian seasoning, red pepper, and 1/4 teaspoon salt. Add the beef and cook for five minutes. Add the chicken stock, four tablespoons basil, tomato paste, vinegar, pasta, and tomatoes. Bring the mixture to a boil and cook for 13 minutes, or until the pasta is almost done, stirring frequently. Add the remaining 1/4 teaspoon salt.<br />
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Next, arrange the mozzarella over the pasta mixture, along with the Parmigiana-Reggiano. Place the pan in the oven and bake at 350 degrees for 15 minutes or until the pasta is done. Sprinkle with the remaining two tablespoons basil. Serve and enjoy!<br />
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The End Result:<br />
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A super saucy mixture, added with pasta and ground beef, makes for a delightful, not so Italian dish. The fresh cheeses and basil adds brightness, not to mention a stringy mess! But, nevertheless, a hearty "one pot" pasta dish that will satisfy any pasta need.<br />
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Keep seeking culinary adventures, friends, you'll never know where you will be surprised. Until the next update,<br />
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~Cheers~Maggiehttp://www.blogger.com/profile/06578496110858831912noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-71306816846322591032016-04-13T17:49:00.001-05:002016-04-13T17:49:17.888-05:00Pica-what??Good evening everyone! The mind and pallet of a foodie always wants to try new flavors and dishes. As a self-proclaimed foodie, I'm always gamete find new tastes and to see what appeals to me; life is too short to be picky. If I don't like a dish, I learn from it. Knowing I don't like it, I won't try it again. I'm not apt to do this is restaurants, but I am willing to try it at home. The following recipe is one of those dishes. Not that I didn't completely hate it, but it was a new style of food that I was ready to explore.<br />
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The Recipe: Mexican-Style Picadillo<br />
Original Recipe Found In: America's Test Kitchen: The Best Mexican Recipes<br />
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What You'll Need:<br />
1 White Onion, cut into 1-inch pieces<br />
1 Red Bell Pepper, stemmed, seeded, and cut into 1-inch pieces<br />
6 Ounces Red Potatoes, unpeeled, cut into 1-inch piece<br />
2 Carrots, peeled and cut into 1-inch pieces<br />
1 1/2 Pounds Tomatoes, cored and quartered<br />
3 Corn Tortillas, torn into 1-inch pieces<br />
1 Jalapeno, stemmed, halved, and seeded<br />
1 Tablespoon Vegetable Oil<br />
1 1/2 Tablespoons Chili Powder<br />
3 Garlic Cloves<br />
1 Pound 85% lean Ground Beef<br />
1/4 Cup fresh Cilantro, chopped<br />
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To start, pour the onion and bell pepper into a food processor and pulse until broken down into rough, 1/4-inch pieces, about 12 pulses. If the ingredients become too stuck to the sides of the processor, scrap down with a spatula. Transfer this mixture to a large mixing bowl. Next, add the potatoes and carrots to the empty food processor and pulse down the same way as the onion and bell pepper. Transfer this mixture into another mixing bowl. Add the tomatoes, corn tortillas, jalapeño, and 1 1/2 teaspoon salt into the now empty food processor and pulse until smooth, about one minute.<br />
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Heat a large non-stick skillet over medium heat and add the oil until it shimmers. Add the onion mixture and cook until softened, about five minutes. Add the chili powder and garlic and cook until the garlic becomes fragrant, about 30 seconds. Stir in the ground beef and cook, breaking up the meat with a spatula. Cook until the meat is no longer pink, about five to ten minutes.<br />
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Stir in the potato mixture and the tomato mixture and bring the entire skillet to a simmer. Cover with a lid and reduce the heat to low. Simmer gently for 30 minutes or until the potatoes and carrots are tender. Stir in cilantro and season with salt and pepper. Serve and enjoy!<br />
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The End Result:<br />
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With all the ingredients that were put together to concoct this recipe, I somewhat expected a flavor fest. Instead, my tongue left unimpressed. Judging by the quantity of how much this recipe produced (I filled up one 7 cup and one 4 cup container,) any sort of flavor didn't disperse evenly. The spices could have been almost doubled, because any flavor that might have been in the recipe might have gotten lost. While I was impressed with the different ingredients and mixing them into a flavor slurry, I wasn't impressed with the lack of flavor and that could have swayed this recipe in a totally different direction.<br />
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Watch for updates on the social media fronts as when the next edition of culinary exploration will be posted. Until then,<br />
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~Cheers~Maggiehttp://www.blogger.com/profile/06578496110858831912noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-17124822153836482642016-03-30T18:36:00.002-05:002016-03-30T18:36:37.558-05:00Brewery Review: Madhouse BreweryGood evening!<br />
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I am delighted I live in a state that supports local business, that also happens to be local breweries. There are plenty to choose from in the central Iowa region. One we recently visited is Madhouse Brewery, on the southern end of the East Village in Des Moines. <br />
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When you walk in, the first thing that hits you is how industrial the space looks; I believe this was done on purpose. Also, make sure to come at a less popular time (like 2:00 PM on a Saturday,) because there is only seating for maybe 30 folks? But enough about the space, more about the brew!<br />
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Madhouse proudly presents their five "flagship beers" flight on a treated wood board, that is in the shape of Iowa. If you are lucky, one of the brewmasters will describe each beer and talks to you about the process of how each is made. If one of them aren't available, a handy dandy cheat sheet will do just the same.<br />
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Their first on the flagship flight is a Honey Pilsner, which is very light on the pallet and good for anyone who favors lighter beers. This one is personally my favorite and I love the sweet notes it leaves when you are done drinking it.<br />
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The second is a Pastime Ale, which is a little bit stronger than the pilsner and more hearty. If you are a fan of any kind of ale beers, this might suit your pallet.<br />
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The third on the flight is the Hopburst IPA. Some of you steer clear of the IPA's because of the strong hoppy-ness they tend to have. Not this one - the hops are toned down and don't kick you in the face. If you want an IPA to change your mind about typical IPA's, this one will do the trick.<br />
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The fourth is the Oak-Aged Imperial Red. This one has been Tyler's favorite red beer for quite some time. For a bolder taste, without going completely to the dark beer spectrum, I'd recommend this. Not as hoppy, but a smooth texture goes down easy.<br />
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The fifth and final on the flight is a Sumatra Coffee Stout. Really dark beers aren't my thing, and this one would qualify as a really dark beer. One sip and it further proved my point that I am not a fan. But, if you enjoy this style, you will really appreciate the smoothness and bold flavor.<br />
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After our flight, we got a tour of the brewery and upcoming brews. I always find it interesting when a brewmaster takes the time to educate regular folk about their beers.<br />
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If you are looking for a quiet, well rounded brewery, I would recommend Madhouse Brewery in Des Moines. You will not be disappointed!<br />
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As we visit more breweries, I hope to enlighten you all on our craft beer journey. And if it's not your thing, it ain't no thing! Until next time,<br />
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~Cheers~Maggiehttp://www.blogger.com/profile/06578496110858831912noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-72758246608290889062016-03-23T18:07:00.002-05:002016-03-23T18:07:43.586-05:00Got an Afternoon? Good, Because You're Going to Need ItGreetings one and all! I thought I was going to post last week, but a late winter/early spring cold/sinus infection hit me pretty hard, and thus no recipe. But never fear! I'm finally starting to feel like myself and ready to take on the kitchen again.<br />
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The following recipe I'll be sharing with you is not for the faint of heart. Not because of the ingredient list, but because there is quite a bit of preparedness you will need. You might be thinking I'm joking when I say you'll need an afternoon to cook this recipe, but I'm not. But once it's finally finished, you will be blown away at one of the most flavorful Mexican recipes you'll come across.<br />
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The Recipe: Beef Enchiladas<br />
Original Recipe Found In: America's Test Kitchen, The Best Mexican Recipes<br />
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What You'll Need:<br />
2 Pounds boneless Beef Chuck-Eye Roast, trimmed and cut into 1 1/2-inch cubes<br />
3 Tablespoons Vegetable Oil<br />
2 White Onions, chopped fine<br />
3 Tablespoons Chili Powder<br />
2 Teaspoons ground Cumin<br />
2 Teaspoons ground Coriander<br />
1/4 Teaspoon Cayenne Pepper<br />
4 Garlic cloves, minced<br />
2 (15 Ounce) cans Tomato Sauce<br />
1/4 Cup Red Wine<br />
8 Ounces Cheddar Cheese, shredded<br />
12 (6-inch) Corn Tortillas<br />
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To begin this recipe, adjust the rack found in an oven to the lower-middle positions and heat oven to 300 degrees. Pat the beef dry with paper towels and season with salt and pepper. Heat one tablespoon of oil in a Dutch oven over medium-high heat, until the oil just begins to smoke. Brown half of the beef well on all sides, about seven to ten minutes and transfer to a bowl. Lightly tent the bowl with aluminum foil, to keep the beef warm. Add the remaining beef to the Dutch oven and brown on all sides.<br />
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Once the beef is cooked, pour off all but one tablespoon of fat from the pot. Add the onions and 1/2 teaspoon salt. Cook the onions over medium heat until they are softened, about eight minutes. Stir in the chili powder, cumin, coriander, cayenne pepper, 1/4 teaspoon pepper, and cook until fragrant, about 30 seconds. Stir in the tomato sauce, wine, and browned beef and any accumulated juices and bring to a simmer. Once this has reached simmering, cover with a lid, transfer to the oven, and cook until the meat is fork-tender, 2 to 2.5 hours.<br />
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Once cooked, transfer the beef to a large bowl and let cool slightly. Shred the beef into bite-size pieces using two forks. Put the bowl in the refrigerator and chill for 20 minutes. Strain the remaining sauce through a fine-mesh strainer, discarding any solids. Once the beef has chilled, combine one cup of cheddar cheese, and 1/4 cup of the reserved sauce.<br />
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Once again, adjust the rack in the oven to the middle position and increase the oven temperature to 450 degrees. In a 13 by 9 baking dish, spread 3/4 cup of the sauce over the bottom. Prepare the tortillas to cook, by brushing both sides with the remaining two tablespoons of oil. Stack the tortillas, cover with a damp dish towel, and place on a plate. Microwave until the tortillas have become warm and pliable, about one minute.<br />
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Working with one warm tortilla at time, spread 1/3 cup beef filling across the center of the tortilla. Roll it tightly around the filling and place seam side down in the baking dish. Repeat with the remaining tortillas and beef mixture. Arrange the enchiladas in two columns across the width of the dish.<br />
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Pour the remaining sauce over top of the enchiladas to cover completely and sprinkle the remaining one cup cheddar cheese over the sauce. Cover the baking dish tightly with a greased aluminum foil sheet. Place in the oven and bake until the enchiladas are heated through and the cheese has melted, about 15 to 20 minutes. Remove from the oven and let the dish cool for five minutes. Serve the enchiladas individually and enjoy!<br />
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The End Result:<br />
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If you are a fan of Mexican food, this is the recipe for you! The beef slow cooked in spices became incredibly flavorful and not at all spicy. Each enchilada is a pop of smoky goodness, with a touch of cheese that pulls it all together. My mouth just waters thinking about these enchiladas. Sure it's quite a bit of work to achieve this recipe, but the work is well worth it. You'll almost feel a sense of accomplishment just completing this recipe; a labor of love, if you will. I've always been impressed with America's Test Kitchen and they have proved it yet again with this amazing Mexican dish!<br />
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The next food post you will be notified about, will be posted on Facebook or be tweeted via Twitter. Keep on the food journey, my friends! Until then,<br />
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~Cheers~Maggiehttp://www.blogger.com/profile/06578496110858831912noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-22020585566181108042016-03-09T17:10:00.002-06:002016-03-09T17:10:21.691-06:00I'll Take Bowl over Pan Any Day of the WeekGood evening! Typically, before I even start to cook, I like to review the ingredient list and /or the cooking methods. Call it being prepared, but I like to give it a good study before the recipe is created. When I found this recipe, I did a double take at he ingredient list: 8 to 10 cups for broth?? 'No way can that be right', I told myself. That is an obscene amount of broth, especially for a soup.<br />
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As I review this recipe with Tyler, he told me 'You might want to condense the amount of broth. Unless you are preparing to feed the masses, you won't need that amount of broth;. As you'll see, packing all those ingredients into a humble Dutch oven, got quite a bit cramped.<br />
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The Recipe: Lasagna Soup<br />
Original Recipe found from www.pinterest.com<br />
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What You'll Need:<br />
1 Pound lean Ground Beef<br />
1 Yellow Onion, diced<br />
4-5 Garlic cloves, minced<br />
1/4 to 1/2 Teaspoon Red Pepper Flakes<br />
1 (24 ounce) jar Prego Traditional Italian Sauce<br />
8-10 Cups Lower-Sodium Chicken Broth, divided<br />
1 (14 Ounce) can crushed Tomatoes<br />
2 Tablespoons Tomato Paste<br />
2 Teaspoons Balsamic Vinegar<br />
1 1/2 Teaspoons Sugar<br />
1 Tablespoon dried Basil<br />
1 Teaspoon dried Parsley<br />
1 Teaspoon dried Oregano<br />
1 whole Bay Leaf<br />
1 Teaspoon Salt<br />
1/2 Teaspoon Pepper<br />
10 Uncooked Lasagna Noodles, broken into 1/2 in pieces<br />
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For the cheese garnish, any desired amount of shredded Mozzarella Cheese & finely grated Parmesan Cheese.<br />
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To start, heat a large Dutch oven over medium high heat. Add ground beef and onion. Cook until the beef has browned, about 10 minutes, stirring occasionally. Add the garlic and red pepper flakes and saute for 30 seconds, until the garlic has become fragrant. Pour the beef/onion mixture into a colander and rinse to drain any excess fat.<br />
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Next, add the Prego sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, basil, parsley, oregano, bay leaf, and lasagna noodles. Stir and bring the Dutch oven to a boil. Reduce the heat to a simmer, cooking until the noodles have become tender, about 20-30 minutes, stirring occasionally.<br />
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Uncover the lid after cooking and remove the bay leaf. If the soup is plenty liquid-y for you, do not add the remaining 2-4 cups of chicken broth. Ladle each serving of soup into soup bowls and top with desired amount of cheese. Serve and enjoy!<br />
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The End Result:<br />
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I'm glad I listened to Tyler, because I ended up using about six cups of broth and the soup turned out beautifully. Cutting the broth down actually turned out to be a more cohesive soup. The flavors were sharper, yet it was nice to actually have that flavor within the soup, instead of it being watered down. The lasagna noodles were a bit large and made it difficult to eat. But having the convenience of lasagna dish in a soup bowl was worth it and a recipe I'm willing to try again.<br />
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Keep checking Facebook or Twitter for the next featured segment of Out of the Culinary. Until then,<br />
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~Cheers~Maggiehttp://www.blogger.com/profile/06578496110858831912noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-46306780293281868442016-03-02T16:58:00.004-06:002016-03-02T16:58:39.428-06:00That's Some Gosh Darn Good Soup, Don'tcha Know?Welcome all! A bit of a history lesson: Tyler and I grew up in the same hometown about 15 minutes south of the Minnesota border. When you're that close to a state, you tend to pick up some of the dialect, cuisine traditions, and more. While I realize the title of today's blog is not from Minnesota (a Fargo, North Dakota phrase,) many of those who aren't from Minnesota generalize and say it with some sort of north woods dialect. <br />
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But that's beside the point of tonight's recipe Many culinary exploits have traveled south of this great state: tater-tot hot dish, lutefisk, and jello salads. One dish that has its roots firmly in Minnesota needs to find its way into every home and it will delightfully warm up any soul.<br />
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The Recipe: Minnesota Wild Rice Soup<br />
Original Recipe Found In: Cooking Light's Lighten Up, America!<br />
What You'll Need:<br />
2 Leeks<br />
1 Tablespoon Unsalted Butter<br />
2 Celery Stalks, finely chopped<br />
10 Ounces Button or Cremini Mushrooms, sliced<br />
7 Cups fat-free, lower-sodium Chicken Broth, divided<br />
3/4 Cup uncooked Wild Rice<br />
1 Teaspoon Kosher Salt<br />
1/2 Teaspoon dried Thyme<br />
1/2 Teaspoon freshly ground Black Pepper<br />
2.25 Ounces All-Purpose Flour (about 1/2 cup)<br />
2 Cups Chicken Breast, cooked and chopped<br />
1 Cup Half and Half<br />
3 Tablespoons dry White Wine<br />
1 Tablespoon Dijon Mustard<br />
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To start, prepare the leeks: remove roots, outer leaves, and tops of leeks. Cut the leeks in half, lengthwise, then cut into 1/4 slices. Place the chopped leeks in a colander and rinse thoroughly with cold water. Drain thoroughly.<br />
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Meanwhile, in a large Dutch oven, melt the butter over medium heat. Once the butter has melted, add the leeks, celery, and mushrooms. Saute this mixture for 10 minutes, or until all the ingredients are tender. Pour in six cups of the broth. Next, add the wild rice, salt, thyme, and pepper, Bring the ingredients to a boil, then cover the Dutch oven, reduce the heat to a simmer, and cook for 45 to 55 minutes, or until the rice has "popped".<br />
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During the last 10 minutes of cooking the soup, measure out the flour and pour into a dry measuring cup. In a small bowl, combine the flour and one cup of broth. Using a whisk, stir until the mixture becomes smooth. Add the broth mixture to the soup and cook over medium heat for two minutes, or until the soup has thickened. <br />
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Bring the heat back to low and add the chicken, half and half, wine, and mustard. Cook the final soup mixture for two minutes or just until thoroughly heat (but do not boil.) Ladle into soup bowls and enjoy!<br />
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The End Result:<br />
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Well, I wish I could show you the end result, but this soup was so darn tasty, we gobbled it all up! So, here's a stock photo of Minnesota Wild Rice Soup (and it actually looked pretty similar to it:)<br />
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The broth was incredible creamy, thanks to the flour/broth slurry and half and half additions. To house wild rice, chicken, and mushrooms, you need a creamy, thick vessel, so definitely take the time to thicken the broth up when you can, because it'll turn out to be a runny mess. For all the years I lived near Minnesota, I've never had wild rice nor wild rice soup. But I can definitely tell you that this soup will be passed down and become a tradition.<br />
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That's all I have for you today. Thanks for taking the time to join in on our culinary fun. Stay tuned for further food exploits. Until then,<br />
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~Cheers~Maggiehttp://www.blogger.com/profile/06578496110858831912noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-33899592991543456292016-03-01T17:49:00.002-06:002016-03-01T17:49:14.604-06:00We're Baaaaaaaack!Welcome back, foodies and friends alike! After almost a year, Out of the Culinary has made its valiant return! <br />
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Quite a lot has happened over the last year: Tyler worked really hard to receive an accreditation for his job (currently, working on a second one) and I (Maggie) have changed jobs to shift more towards my career goal. With all this, life became more busy. We also celebrated our five year wedding anniversary, which (six months later) is still hard to believe that we've been married that long. Trust me, it was strange not celebrating that huge milestone will all of you, our followers, but you weren't far from our hearts!<br />
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But we didn't go too far; we're still here: loving life, celebrating the journey, and enjoying whatever food that life presents itself with. After all, that is one of our passions in life: food. And while the busyness of life tends to get in the way, we always take the time to enjoy ourselves by savoring the moment.<br />
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With that being said, the blog will be changing slightly. As you'll notice, it looks a little different since the last time you saw it. An updated picture: our engagement picture, which was taken almost six years ago, is a relatively new one of us. And the blog's voice has changed. Yes, the blog has shifted more towards my cooking capabilities and perspectives.<br />
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While the concept behind the blog is still relatively the same, a more predominant, but different view will be presented...that's all! I don't plan on having a set schedule of the recipes I post, but I do plan on posting updates on Facebook and Twitter when updates happen. I hope to be more interactive on those media fronts also. I guess it's a hodge lodge of all sorts of things, but it boils down to one thing: the love of food and cooking.<br />
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We've got some great things in the hopper just waiting for you. There's a whole slew of recipes, lined up that I can't wait to share with you. Plus reviews of restaurants and breweries will be adding to the fun.<br />
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Before I go, I can't forget to mention our loyal readers. Without your support of the blog throughout these years, we don't know where it might have ended up. You will never know how much that means to us! We appreciate all love we have received and can't wait to share in this new path in the journey.<br />
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As I mentioned before, stay tuned on Facebook and Twitter to see when the next update will be showcased. Until then,<br />
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~Cheers~Maggiehttp://www.blogger.com/profile/06578496110858831912noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-28183356493903444892015-12-11T19:20:00.001-06:002015-12-11T19:20:19.043-06:00We're Still Here!Hello everyone! It's been... a while. See, we hit a spell this spring where things just got too hectic and something had to give - and that something was the day in and day out of managing the blog. We were still cooking, just not posting things here.<br />
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Our hiatus will end soon, however. We're planning on coming back in the New Year with a different format and more new recipes. Keep your eyes on our page as the calendar turns to 2016 - we'll be back at it!Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-31986542284794041732015-03-25T18:38:00.000-05:002015-03-25T18:38:55.740-05:00Perfect Pilaf<i>Good evening everyone! The premise behind Chef Zakarian's latest book is that to create a delicious meal is lurking just inside your pantry. He lists 50 readily available ingredients and creates a multitude of recipes from these. One of these ingredients is long-grain brown rice. While most of us serve it as an afterthought, Chef Zakarian uses it to create a filling, yet delicious meal, with some vegetable goodness.</i><br />
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The Recipe: Brown Rice Pilaf<br />
Original Recipe Found In: Geoffrey Zakarian's My Perfect Pantry<br />
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What You'll Need:<br />
1/4 Cup Extra-Virgin Olive Oil<br />
1 Cup finely chopped Bell Pepper (green or red will do just fine)<br />
1 Cup finely chopped Carrot<br />
1 Cup finely chopped Onion<br />
2 Garlic cloves, finely chopped<br />
2 Teaspoons chopped fresh Oregano<br />
2 Teaspoons chopped fresh Thyme<br />
1 Cup long-grain Brown Rice<br />
2 1/2 Cups Chicken Stock<br />
2 dried Bay Leaves<br />
1 Cup chopped Scallions (white and green parts)<br />
2 Tablespoons unsalted Butter, cut into pieces<br />
<br />
<i>To start, place the oil in a medium-sized Dutch oven and heat over medium heat. When the oil is hot, add the bell pepper, carrot and onion. Cook these vegetables until they begin to soften, about seven to eight minutes. Add the garlic, oregano, and thyme and cook until the fragrances release themselves, about one minute.</i><br />
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<i>Next, add the rice and stir to coat with the ingredients in the Dutch oven, insuring the rice begins to toast in the oil, about two minutes. Add the chicken stock and bay leaves and bring to a boil. Once at a boil, bring the heat to a bare simmer, cover the Dutch oven, and cook until the rice is just tender, and still a little chewy, about 45 minutes. Remove the pot from the heat and let sit, covered, for about ten minutes.</i><br />
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<i>Uncover the pot and fluff the rice with a fork. Add the scallions and the butter, stir to combine to melt the butter. Once the butter is melted, remove the bay leaves and season with salt and pepper. Serve and enjoy!</i><br />
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The End Result:<br />
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<i>While it's hard to ignore all the beautiful colors in this dish, the rice remains the star. Perfectly seasoned in chicken stock, it almost melts on your tongue with each bite. But all the ingredients have taken on that stock flavor and have harmonized together. While this dish might not be a week-night favorite (since it does take over an hour to cook,) it's something delicious to try using the resources that might be in your pantry!</i>Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-32799092957070767872015-03-18T18:38:00.000-05:002015-03-18T18:38:52.216-05:00Bountiful (Meat-Free) Burritos<i>In the endless pursuit that is my obsession with Mexican food, I found this little gem. While it may not be an overly complicated recipe and packed to the gills with meat, its simplicity won me over and what a delicious delight this dish turned out to be! </i><br />
<br />
The Recipe: Cheesy Baked Bean and Rice Burritos<br />
Original Recipe Adapted from a Recipe Found On: www.pinterest.com<br />
<br />
What You'll Need:<br />
1 (16 Ounce) can of Refried Beans<br />
2 Tablespoons of jarred Salsa (your favorite will suffice)<br />
1 Teaspoon packaged Taco Seasoning Mix<br />
1 (10 count) package medium soft, taco-sized flour Tortillas<br />
1 Cup prepared Mexican Rice<br />
1 Cup shredded Sharp Cheddar Cheese<br />
1 Cup shredded Monterey Jack Cheese<br />
<br />
<i>To start, preheat an oven to 400 degrees and prepare a baking sheet by covering it with foil and top with non-stick cooking spray. In a small mixing bowl, add the refried beans, taco seasoning, and salsa and thoroughly mix. Set the bowl aside.</i><br />
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<i>Warm the entire stack of tortillas in the microwave for 20 seconds, just to slightly warm them. Place a tortilla on a cutting board and place a couple of tablespoons of the refried bean mixture in the center of the tortilla. Next, layer a couple of tablespoons of the rice and finally top with some cheddar and Monterey Jack cheeses. Fold in both sides and then roll the tortilla up. Place seam side down on the prepared baking sheet. Continue the process with the remaining tortillas. Coat the tops of the burrito with additional cooking spray.</i><br />
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<i>Once all the burritos have been prepared, bake at 400 degrees for ten minutes. Remove the baking sheet from the oven and using tongs, very carefully flip each burrito over to brown the other side. Return the baking sheet to the oven for an additional five to ten minutes or until each sides has browned slightly. Serve and enjoy!</i><br />
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The End Result:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">I realize refried beans aren't the best to photograph after I took this picture!</td></tr>
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<i>If you are looking for a quick, simple, meatless Mexican dish to whip up, this recipe is for you! Sometimes, it's nice to go au natural when creating a timeless dish. This dish, packed with cheesy, protein-rich goodness is delightful, and never heavy. If you want to serve with addition salsa or sour cream, be my guest. But this one is best left alone and you will be rewarded!</i>Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-35597165972416240712015-03-15T11:29:00.000-05:002015-03-15T11:29:14.719-05:00Perfect Pulled Pork Hello again everyone! Spring appears to have finally arrived in the midwest, as the past week has seen temperatures in the 50's, 60's and even 70's. As to be expected, the warm weather has brought the grills from the garage back to the patio - we've already fired ours up as well!<br />
<br />
Yes, warm weather means grilling and BBQ, but the downside with these early spring days is that the temperature isn't consistently warm. So, what are you to do when you want great BBQ flavor but the outdoor temps aren't cooperating? Turn to the slow cooker, of course!<br />
<br />
The Recipe: Barbecue Pulled Pork<br />
Original Recipe Found in: Food Network Magazine (January / February 2015 Issue)<br />
<br />
What You'll Need:<br />
<br />
1/4 Cup Dark Brown Sugar<br />
1 Tablespoon Chili Powder<br />
2 Teaspoons Ground Cumin<br />
1 Teaspoon Ground Mustard<br />
1/2 Teaspoon Ground Allspice<br />
1/2 Teaspoon Cayenne Pepper<br />
4 Pounds Boneless Pork Shoulder (Excess fat trimmed)<br />
1 Tablespoon Vegetable Oil<br />
1 Onion (Chopped)<br />
4 Cloves Garlic (Chopped)<br />
1 Tablespoon Tomato Paste<br />
2 Cups Low Sodium Chicken Broth<br />
1/2 Cup Ketchup<br />
1/4 Apple Cider Vinegar<br />
<br />
In a medium bowl, combine the brown sugar, chili powder, cumin, ground mustard, allspice, cayenne pepper, and a pinch of salt and pepper. Once combined, rub this spice mixture all over the pork shoulder, making sure to get the spices into every crevice of the meat. Once completely covered, tightly wrap the shoulder in plastic wrap and store it in the refrigerator for 1 to 4 hours (the longer the better - feel free to leave it for up to 8 hours, if you can).<br />
<br />
Next, set a large skillet over medium high heat and add the vegetable oil. Once the oil is shimmering, add the onion and garlic and cook until softened. Add a pinch of black pepper along with the tomato paste, chicken broth, ketchup and cider vinegar and a cup of water. Bring the mixture to a simmer and allow to thicken slightly.<br />
<br />
Transfer the pork shoulder to a slow cooker, and cover with the BBQ sauce. Set the slow cooker to low and allow it slow roast for 5 to 7 hours. After the initial roast, use a part of tongs or forks (whatever you feel most comfortable with) to tear apart the pork. Serve on fresh buns with a pickle and enjoy!<br />
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<br />Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-39050092095677848482015-03-11T19:12:00.001-05:002015-03-11T19:12:19.226-05:00Dessert for Breakfast? Yes, Please!<i>Need a brunch idea fast, but in not a lot of time? These pancakes will be sure to delight and will make you crave for some more!</i><br />
<br />
The Recipe: Carrot Cake Pancakes<br />
Original Recipe Found In: Cooking Light 350 Calorie Dishes<br />
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What You'll Need:<br />
5.6 Ounces All-Purpose Flour (about 1 1/4 cups)<br />
1/4 Cup chopped Walnuts<br />
2 Teaspoons Baking Powder<br />
1 Teaspoon ground Cinnamon<br />
1/4 Teaspoon Salt<br />
1/8 Teaspoon freshly ground Nutmeg<br />
Dash of ground cloves<br />
Dash of ground ginger<br />
1/4 Cup Brown Sugar<br />
3/4 Cup Low-Fat Buttermilk<br />
1 Tablespoon Canola Oil<br />
1 1/2 Teaspoons Vanilla Extract<br />
2 Large Eggs, lightly beaten<br />
2 Cups finely grated Carrot (about 1 pound)<br />
<br />
<i>To start, weigh or lightly spoon 5.6 ounces of flour into dry measuring cups and level with a knife. Combine the flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves, and ginger in a large mixing bowl. Stir these ingredients with a whisk until well combined. In a medium mixing bowl, add the brown sugar, buttermilk, oil, vanilla extract, and eggs. Thoroughly mix until all the ingredients have incorporated themselves. Slowly pour the sugar mixture into the flour mixture and stir until just moist. Fold in the carrot until it has incorporated itself into the batter.</i><br />
<i><br /></i>
<i>Next, heat a large, nonstick skillet over medium heat. Coat the pan with cooking spray. Once the pan has heated, spoon a 1/4 cup portion of the batter into the skillet, leaving room for three more pancakes. Gently spread the batter, but don't overcrowd the pan. Cook each pancake for two minutes or until the tops have begun to bubble and the edges look colored. Very carefully turn the pancakes over and cook for another minute, or until lightly browned. Repeat this procedure with the remaining batter. Serve with butter and/or syrup or nothing at all and enjoy!</i><br />
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The End Result:<br />
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<i>These little pancakes are the most decadent, moist pancakes you will ever meet! The carrots will make it taste like carrot cake, and if you are a fan of it (but not the amount of time it takes to make it,) you will love these pancakes! You will have to be very careful on latter batches of the pancakes, because they will cook very quickly, if you aren't watching. The original recipe called to serve with the honey and butter, but I stuck with good ol' maple syrup and it tasted delicious. You could serve it with a multitude of sweet toppings, or, like Tyler did, ate them by themselves and the delicious factor was still in place. Give these pancakes a try, you will NOT be disappointed!</i>Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-90567557866270976302015-02-25T17:27:00.000-06:002015-02-25T17:27:07.817-06:00Carrots...Who Knew?<i>Good evening everyone! Tonight, I introduce a new chef to our kitchen. No, we're not adding another writer to the blog. I'm talking about another influence to our cooking abilities. Chef Geoffrey Zakarian might not be a household name, but if you are a fan of Food Network (especially the show Chopped,) the name you'll immediately recognize. His old-school, traditional recipes definitely add a bit of style to the modern kitchen, but he has some true talent that cannot be overshadowed. Tonight, I'll be showcasing one of those dishes and it will not disappoint!</i><br />
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The Recipe: Roasted Carrots with Provencal Breadcrumb Crust<br />
Original Recipe Found In: Geoffrey Zakarian's My Perfect Pantry<br />
<br />
What You'll Need:<br />
<br />
2 Pounds Baby Carrots with tops, trimmed to leave a small tip of green at the top<br />
1/4 Cup Extra-Virgin Olive Oil<br />
2 Cups unseasoned Bread Crumbs<br />
2 small Shallots, finely chopped<br />
1/2 Cup chopped fresh Basil<br />
1/2 Cup chopped Scallions, white and green parts<br />
2 Garlic cloves, finely chopped<br />
1/4 Cup freshly grated Parmigiano-Reggiano cheese<br />
<br />
<i>To start, preheat an oven to 375 degrees. In a large pot, fill with water and bring to a boil over high heat. Add the carrots to the boiling water and cook until just tender, about four minutes. Drain the carrots in a colander and place in a ice bath. Bring the carrots out of the ice bath and onto paper towels to pat dry. In a large glass or ceramic baking dish, arrange the carrots in a single layer and drizzle with some olive oil. Season with salt and pepper.</i><br />
<i><br /></i>
<i>Next, in a large mixing bowl, add the bread crumbs, shallots, basil, parsley, scallions, and garlic and throughly combine. Season with salt and pepper. Drizzle the mixture with olive oil and toss well with a fork to combine.</i><br />
<i><br /></i>
<i>Sprinkle the bread crumb mixture over the carrots, so that that carrots are completely covered. Sprinkle the cheese and drizzle with a bit more olive oil. Place the baking dish in the oven and roast until the carrots are browned and the crumbs are crisp and golden, between 20 to 25 minutes. Serve and enjoy!</i><br />
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The End Result: <br />
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<i>Even though this recipe could call itself a "side dish", there's no dish that could call itself the main course over these carrots! Once the carrots are nice and tender, the bread crumb topping just melts into the carrots. There's a host of flavors that have added themselves nicely to this dish and makes it quite delectable. While this does take a bit more time than my usual week night meals, it well definitely be worth it and you're eating healthy too!</i><br />
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<i>Keep checking back for recipes that are sure to entice and get your mouth watering! Until then,</i><br />
<i><br /></i>
<i>~Cheers!</i>Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-4685004401231945582015-02-22T10:48:00.003-06:002015-02-22T10:48:33.482-06:00Chickpea & Spiced Pita SoupHello again everyone! While the calendar may be creeping toward spring, the reality is, winter still has a vicious hold upon most of the region. While that is bad news for most things (the air HURTS YOUR FACE! Why do we live in a region where the air hurts you face?!) it does mean that soup season is still very much in place - which is always a welcome thing.<br />
<br />
So, let's take full advantage of soup season by cooking up a healthy, filling and most importantly - warm - soup.<br />
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The Recipe: Chickpea Soup With Spiced Pita Chips<br />
Original Recipe From: Food Network Magazine - January 2015 Issue<br />
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What You'll Need:<br />
<br />
1/4 Cup Extra-Virgin Olive Oil<br />
2 Stalks Celery (Chopped)<br />
2 Carrots (Chopped)<br />
1 Large Onion (Chopped)<br />
2 x 15 Ounce Can Chickpeas (Drained, rinsed)<br />
1 x 15 Ounce Can Diced Fire Roasted Tomatoes with Green Chiles<br />
1 Tablespoon Cumin<br />
1 1/2 Teaspoons Ground Coriander<br />
2 Pocketless Pitas (In a pinch, pita pockets work as well)<br />
Juice of 1/2 a lemon<br />
<br />
Preheat your oven to 325.<br />
<br />
Heat 2 tablespoons of olive oil in a large dutch oven over medium high heat. Once the oil begins to shimmer, add the onion, celery and carrots along with a pinch of salt and pepper. Cook, stirring occasionally, until the veggies have softened.<br />
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Next, add 6 cups of water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon of salt. Cook, stirring occasionally until the mixture has thickened (this takes roughly 20 minutes). After 20 minutes, mash the chickpeas with the back of a large spoon - you don't have to mash them all or evenly completely mash them - just look to "break" them down a bit.<br />
<br />
Meanwhile, slice your pita bread into wedges and toss them with the remaining 2 tablespoons of olive oil, 1 teaspoon of cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread the wedges in a single layer on a rimmed baking sheet. Bake until the wedges are golden brown and crispy (roughly 8 to 10 minutes).<br />
<br />
Just before serving, stir in the lemon juice and top with the pita chips. Enjoy!<br />
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The Results:<br />
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This recipe is a perfect example of a symbiotic culinary relationship. On its own, the soup is a bit bland, with lackluster texture - while on their own, the pita chips are a bit pungent and a little intense - together, however, the two make a beautifully balanced soup that finds great harmony in both flavor and texture. In short, this is a tasty soup that keeps the calorie count low. Just don't skip the pita chips - you'll be sorry!Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-3398457229842850162015-02-18T18:27:00.001-06:002015-02-18T18:27:20.121-06:00Steak, Onion, and Pepper - A Classy Dinner Move<i>Good evening everyone! It's nice to add a bit of decadence to the standard evening meal. There are numerous options when this is the case. Nothing says it more than steak. While the meat itself is pretty bland, the possibilities of how you serve it and what you serve it with is what defines it. Tonight, I'll be creating a delicious steak, served with some veggie options that are out of the norm.</i><br />
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The Recipe: Strip Steak with Onions and Poblanos<br />
Original Recipe Found In: Cooking Light, November 2014 Issue<br />
<br />
What You'll Need:<br />
2 (10 Ounce) New York Strip Steaks, trimmed<br />
3/8 Teaspoon Smoked Paprika<br />
1 1/2 Tablespoons Sesame Oil, divided<br />
1 (12 Ounce) Yellow Onion, cut into 12 wedges<br />
2 Poblano Peppers, seeded and cut into 1/2-inch strips<br />
4 Lime Wedges<br />
<br />
<i>To start, heat a large, cast-iron skillet over medium-high heat. On a clean plate, position the steaks. Sprinkle the steaks evenly with the paprika, salt, and freshly ground black pepper. Add 1 1/2 teaspoons of oil to the pan and swirl to coat. Carefully place the steaks to the pan and cook for four minutes on each side, or until desired degree on doneness. Once cooked, remove the steaks from the pan on a cutting board, cover with aluminum foil, and let stand for ten minutes.</i><br />
<i><br /></i>
<i>Meanwhile, add the remaining tablespoon of oil to the pan swirl to coat once more. Add the onion wedges and cook for two minutes on each side. Make room in the pan and add the poblanos. Saute the ingredients for four minutes, stirring occasionally. Remove the skillet from the heat, cover, and let stand for five minutes. Season with salt and pepper. </i><br />
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<br />
<i>Prepare a clean platter and arrange the onion mixture on top. Remove the foil from the steak and cut the steak across the grain into thin slices. Arrange the steak over the onion mixture and sprinkle with salt. Serve with lime wedges and enjoy!</i><br />
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The End Results:<br />
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<i>While the onions look a bit charred, trust me, it only adds more complexity to the dish. The steak is cooked perfectly, while resting it gives it more juice that would be lost if it was cut into right after cooking. The poblanos lost most of their heat while deseeding and cooking, which ended up being a a great pepper add in. The lime juice (we used bottled) spritzed on the meat and veggies added a bright note to the ingredients. Overall, a great, simple, and a hint of class dinner option that will leave you hungry for more.</i><br />
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<i>That's all we have for you this week. Continue to check back with great options to try in your kitchen. Until then,</i><br />
<i><br /></i>
<i>~Cheers!</i>Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-57509606733264325032015-02-08T11:39:00.000-06:002015-02-08T11:39:12.595-06:00Brilliant Blueberry Cakes Hello again everyone! We've all been told countless times, "Breakfast is the most important meal of the day" - doctors, dietitians and anyone associated with keeping you healthy and happy have long repeated that mantra. The issue that many folks have is typically twofold - first "lack of time" and secondly "lack of options". In short, we're all in a hurry in the morning and the options set out for express breakfast are either poor in quality or not filling enough to last you all morning.<br />
<br />
So, what are we, the at home chef, to do?<br />
<br />
In short, address the week ahead on the weekend. Yes, with a bit of time investment on Sunday afternoon, you can prepare a week's worth of delicious breakfast treats that are not only satisfyingly tasty - they're also nutritious and filling. Sounds pretty good right? Then let's get cooking!<br />
<br />
The Recipe: Blueberry-Oatmeal Cakes<br />
Original Recipe From: Eatingwell.com<br />
<br />
What You'll Need:<br />
<br />
2 1/2 Cups Old Fashion Rolled Oats<br />
1 1/2 Cups Low Fat Milk<br />
1 Large Egg (Beaten)<br />
1/3 Cup Pure Maple Syrup<br />
2 Tablespoons Canola Oil<br />
1 Teaspoon Vanilla Extract<br />
1 Teaspoon Ground Cinnamon<br />
1 Teaspoon Baking Powder<br />
1/4 Teaspoon Salt<br />
3/4 Cup Blueberries (Fresh or frozen)<br />
<br />
Combine the oats and milk in a large bowl. Cover and place in the refrigerator for 8 to 12 hours.<br />
<br />
After the initial soak, set your oven to 375 degrees and coat a 12 cup non-stick muffin tin with non-stick spray (yes, you'll need non-stick spray for non-stick pan - experience has shown that non-stick pans are not exactly non-stick...avoid a mess, use some spray!)<br />
<br />
Next, stir in the egg, maple syrup, vanilla, cinnamon, baking powder and salt into the soaked oats. Mix until well combined. Portion the mixture into 1/4 cup increments, into each muffin cup. Top each cup with 1 to 2 tablespoons of blueberries and pop the muffins into the oven for 25 to 30 minutes, or until the muffins are springy to the touch.<br />
<br />
Allow the muffins to cool for 10 to 15 minutes before eating. Best of all, these muffins can be stored in the refrigerator (tightly wrapped) for a week or frozen for 3 months.<br />
<br />
Yes, these muffins can be frozen, which makes this recipe ideal for "make ahead" planning. You see, you can cook up a big batch of these muffins - pop the extras in the freezer and then simply microwave them for 30 seconds to 1 minute come weekday morning and - ta da! One delicious, filling and healthy breakfast.<br />
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The best part is, these little morsels are quite tasty (especially if you're a fan of blueberries!)<br />
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<br />Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-71582165703469863492015-02-04T18:40:00.001-06:002015-02-04T18:40:52.824-06:00Stuffed with Spaghetti Squash?<i>Good evening everyone! It is no secret that I love Mexican food. I'm quite keen to the burritos and enchiladas of the world. But most Mexican dishes are pretty calorie ridden and it's tough to find recipes that keep the flavor and loose the bulk. Tonight, I'm sharing a pretty tasty Mexican recipe that won't break the calorie bank and will definitely be a fan favorite at your house.</i><br />
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The Recipe: Chicken Enchilada Stuffed Spaghetti Squash<br />
Original Recipe Adapted From: www.pinterest.com<br />
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What You'll Need:<br />
1 Large Spaghetti Squash, cut in half and seeded<br />
1 Tablespoon Oil<br />
1/2 Pound Boneless, Skinless Chicken Breast, cooked and shredded<br />
2 Cups Enchilada Sauce<br />
1/2 Cup Black Beans<br />
1/2 Cup Corn<br />
1/4 Cup Cilantro, torn (optional)<br />
1/2 Cup shredded Sharp Cheddar Cheese<br />
1/2 Cup shredded Monterey Jack Cheese<br />
<br />
<i>To start, prepare the spaghetti squash. Preheat an oven to 400 degrees. Brush in the inner flesh of the spaghetti squash with the oil and season with salt and pepper. Place the squash on a heavy baking sheet, skin side up, and cook until tender, about 30 minutes.</i><br />
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<i>While the squash is cooking, prepare the "inner" ingredients. In a medium mixing bowl, combine the chicken, enchilada sauce, beans, corn, and cilantro and mix well. Once the squash has cooled enough to touch, divide the mixture between the two halves. Top the squash and ingredients with equal amounts of cheese. </i><br />
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<i>Place the squash back in the oven and cook until the cheese has began to melt and turn a light golden brown, about three to five minutes. Place the cooked squash on clean plates, serve, and enjoy!</i><br />
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The End Result:<br />
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<i>Using a spaghetti squash makes this a much healthier alternative to the traditional Mexican fare. The portions are smaller, but yet in equal parts, so it's a good way to eat sensibly. Also, when you mix all the ingredients (the chicken portion with the spaghetti squash flesh,) it tastes incredible! I'm a big fan of spaghetti squash already and this is a great recipe to incorporate a healthy take into a favorite type food!</i><br />
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<i>That's all we have for you tonight. Keep checking back for more delicious ideas to bring into your kitchen. Until then,</i><br />
<i><br /></i>
<i>~Cheers!</i>Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-25149224934962449532015-01-28T19:36:00.001-06:002015-01-28T19:36:30.550-06:00Lickety-Fast, Finger Licking Pasta<i>Good evening everyone! At some point, every family (or couple) needs a dinner that meets three criteria: lightning fast to prepare, appealing to every pallet, and not too complicated ingredients. If it's healthy for you too, that's an added bonus. Tonight, I'm creating a dish that meets all FOUR of those cooking criteria and produces some delicious results.</i><br />
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The Recipe: Two-Cheese Penne with Chicken and Spinach<br />
Original Recipe Found In: Cooking Light, December 2015 Issue<br />
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What You'll Need:<br />
8 Ounces uncooked, quick-cooking Penne<br />
12 Ounces Boneless, Skinless Chicken Cutlets<br />
1 Tablespoon Extra-Virgin Olive Oil<br />
7 Ounces fresh Spinach<br />
1/4 Teaspoon crushed Red Pepper Flakes<br />
2 Garlic Cloves, minced<br />
1 Tablespoon Lemon Juice<br />
2 Ounces fresh Pecorino Romano Cheese, shredded (about 1/2 Cup)<br />
2 Ounces 1/3-Less-Fat Cream Cheese (about 1/4 cup)<br />
<br />
<i>To start, bring a large saucepan of water to a boil and cook pasta according to cooking directions. Once cooked, drain in a colander over a bowl, reserving 1/4 cup of pasta cooking water.</i><br />
<i><br /></i>
<i>Next, heat a large skillet over medium-high heat and coat the pan with cooking spray. Place the chicken on a clean plate and sprinkle both sides of the chicken with salt and pepper. Once the skillet is heated, add the chicken. Cook for three minutes on each side, or until the chicken is just done. Remove the chicken from the skillet and thinly slice against the grain.</i><br />
<i><br /></i>
<i>Return the skillet to the stovetop and reheat again the medium heat. Add the oil and swirl to coat. Add the spinach, red pepper flakes, and garlic. Cook for three minutes, or until the spinach begins to wilt. Add the cooked pasta, reserved pasta water, chicken pieces, lemon juice, and cheeses to the skillet. Toss to coat and cook until the cheese begins to melt, between one to three minutes. Serve and enjoy!</i><br />
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The End Result:<br />
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<i>The cheeses used are very light on the tastebuds, but does add some substantial flavor. While a thicker sauce or even oil could be used, it's best to use the cheese mixture and it won't disappoint. The chicken adds a mean portion of protein and the spinach also amps up the vitamin quota. But the true, shining point of this recipe is that it takes no time flat to create, which is great when there's not a lot of time to slave over a stovetop.</i></div>
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<i>Thanks for joining us tonight! Keep checking back for more delicious dishes that will surely inspire the cook in you. Until then,</i></div>
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<i>~Cheers!</i></div>
Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-45458808293477435992015-01-21T18:44:00.000-06:002015-01-21T18:44:17.253-06:00More Soup to Shake a (Soup) Spoon At!<i>Good evening everyone! Continuing on my soup conquest, I bring you a fall/winter time favorite ingredient, that might not be used as often as anticipated. Granted, there's a whole menagerie of squashes out there, but to use one in a soup like this is quite tasty. Plus, it's paired with a cheesy crouton that evens out all the flavors. </i><br />
<br />
The Recipe: Butternut Squash Soup<br />
Original Recipe From: My Fitness Pal app<br />
<br />
What You'll Need:<br />
Two Tablespoons Olive Oil<br />
1 Large White Onion, chopped<br />
2 Medium Carrots, chopped<br />
1/2 Medium Butternut Squash, cut into 1/4-inch pieces<br />
6 Cups Low-Sodium Chicken Broth<br />
2 Sprigs of fresh Rosemary<br />
1/2 Small Baguette, sliced<br />
4 Ounces of Sharp Cheddar Cheese, shredded<br />
2 Scallions, thinly sliced<br />
<br />
<i>To start, head the oil in a large saucepan over medium heat. Add the chopped onion and season with salt and pepper. Stir all the ingredients together and cover, cooking for six minutes, stirring occasionally.</i><br />
<i><br /></i>
<i>Once the onions have cooked, add the carrots and the squash, stir and cover. Cook this mixture for five more minutes, stirring occasionally also. Add the chicken broth and the rosemary and bring the mixture to a boil. Once at a boil, drop the heat and let simmer for 12-15 minutes, or until the vegetables are tender.</i><br />
<i><br /></i>
<i>While the vegetables are cooking, heat the oven broiler. Place the sliced baguette pieces on a foil lined baking sheet and sprinkle with the shredded cheddar cheese. Place the baking sheet in the oven and broil under the cheese has melted, about one to two minutes. Remove from the oven and set aside.</i><br />
<i><br /></i>
<i>Once the vegetables have cooked, remove and discard the rosemary. If you are using a stainless steel saucepan, use a corded immersion blender and blend until all the ingredients are thoroughly mixed. If you used a nonstick saucepan, carefully pour the ingredients in a blender and pulse to puree the ingredients. Pour into serving bowl, top with scallions and the cheese croutons, and enjoy!</i><br />
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The End Result:<br />
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<i>The soup will be surprisingly sweet, as the butternut squash is naturally that way. The carrots help to enhance that flavor and no onion can be found. But the cheese croutons, as I have so lovingly named them, will add a depth to the soup that can't be found elsewhere. While they might look pretty on top the of the soup, submerge them in the liquid and add with your slurps of soup. The bread will give the soup something to cling to and the sharp cheddar cheese is a nice contrast with the squash flavor. Overall, a great, fresh soup recipe to add to your soup arsenal!</i><br />
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<i>That's all we have for you this week. Check back frequently for more tasty additions to your recipe book. Until then,</i><br />
<i><br /></i>
<i>~Cheers!</i>Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-9693430278980586632015-01-15T17:31:00.001-06:002015-01-15T17:31:08.912-06:00Mighty Fine Meat<i>Good evening everyone! There are often times where becoming a vegetarian wouldn't be so bad of an idea. Promote a more healthful status while giving new fruits and veggies I've never heard of before a shot. While I romanticize the idea, it's recipes, like this one tonight, that make me think otherwise and remember that I like being an omnivore.</i><br />
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The Recipe: Roast Beef Tenderloin with Cognac Butter<br />
Original Recipe Found In: Cooking Light, November 2014 Issue<br />
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What You'll Need:<br />
<br />
For the Tenderloin:<br />
1 Tablespoon Dijon Mustard<br />
2 Teaspoons Honey<br />
1 Teaspoon Lower-Sodium Soy Sauce<br />
3/4 Teaspoon Salt<br />
1/2 Teaspoon Black Pepper<br />
1 (2 Pound) Beef Tenderloin, trimmed<br />
2 Tablespoons chopped fresh Thyme<br />
<br />
For the Cognac Butter:<br />
1 1/2 Teaspoons Butter<br />
3 Tablespoons minced Shallots<br />
3 Tablespoons Cognac<br />
6 1/2 Tablespoons Butter, softened<br />
1 Tablespoon fresh Thyme leaves<br />
1/8 Teaspoon Black Pepper<br />
<br />
<i>Start by preheating an oven to 425 degrees and prepare the cognac butter: melt 1 1/2 teaspoons butter in a small, nonstick skillet over medium-low heat. Next, add the shallots and cook for two minutes or until tender, stirring shallots occasionally. Carefully stir in the cognac and cook for one minute or until the liquid has reduced by about one-third. Remove the skillet from the heat and cool.</i><br />
<i><br /></i>
<i>Next, place the 6 1/2 tablespoons butter in a small bowl and stir in the cooled cognac mixture, one tablespoon thyme leaves and 1/8 teaspoon black pepper. Cover with plastic wrap and chill in the refrigerator for ten minutes. Bring the mixture from the fridge and divide it in half. Scrape each half of the butter mixture onto a piece of plastic wrap. Shape each portion into a four-inch long log. Wrap each butter log in plastic wrap and refrigerate or freeze one log for another use.</i><br />
<i><br /></i>
<i>To prepare the tenderloin, combine the mustard, honey, soy sauce, 3/4 teaspoon salt, and 1/2 teaspoon of pepper in a medium mixing bowl and stir with a whisk. Spread the mustard mixture over all the sides of the tenderloin and sprinkle with two tablespoons of thyme. Place the tenderloin in a shallow roasting pan. Place the pan in a 425 degree oven and cook for 38 minutes or until a thermometer inserted reads 135 degrees. Cover the tenderloin with foil and let stand for ten minutes.</i><br />
<i><br /></i>
<i>Remove the tenderloin from the roasting pan and onto a cutting board. Cut the tenderloin crosswise into 16 slices. Arrange the slices on a serving plate and cut one butter log into eight slices and top each serving with one butter slice. Serve and enjoy!</i><br />
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The End Result:<br />
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<i>I've been raised to like my meat at just under well done to well done, but lately I have been enjoying my cooked meat to still have some pink in the middle. But for this recipe, it's well worth it. I've never cooked with a beef tenderloin, but it is, by far, the best meat you can purchase and cook yourself. Served with a wee bit of a boozy butter, it's quite fantastic. If you don't like your meat that undercooked, you are welcome to cook it for longer, but just remember to let it rest once it is done cooking - your pallet will thank you!</i><br />
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<i>Thanks for joining us and we continue to share our culinary adventures. Until next time,</i><br />
<i><br /></i>
<i>~Cheers!</i>Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-87227145101487058052015-01-11T12:36:00.001-06:002015-01-11T12:36:15.113-06:00In The Morning, We're Making Waffles! Hello again everyone! For most folks, the process of making waffles involves adapting pancake batter to the "waffle" instructions on the side of the box. We're not excluded from that generalization - for the longest time our waffle making process was simply adjusting the quantity of liquid to the pre-packaged mix.<br />
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The results aren't bad - we're not here to rag on the boxed pancake mix - but they're not all that waffles could be. You see, waffles from pancake mix are typically thicker which makes for a dense little waffle that is heavy in the stomach and that doesn't take well to a lot of toppings or other culinary uses. True waffle batter should yield a flavorful waffle (that can shine on it's own accord, without toppings if necessary) that is also light and fluffy.<br />
<br />
Enter, Alton Brown. Who has crafted a basic waffle recipe that achieves all of these goals - best of all it contains only things you'll typically find in your pantry and it doesn't take any longer than the pre-package pancake batter does. Given that, why would you make waffles any other way? (You wouldn't...or shouldn't!)<br />
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The Recipe: Waffles...REALLY Good Waffles<br />
Original Recipe By: Alton Brown<br />
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What You'll Need:<br />
<br />
1 Cup All Purpose Flour<br />
1 Cup Whole Wheat Pastry Flour<br />
1/2 Baking Soda<br />
1 Teaspoon Baking Powder<br />
1 Teaspoon Salt<br />
3 Tablespoons Sugar<br />
3 Whole Eggs (Beaten)<br />
2 Ounces Unsalted Butter (Melted)<br />
16 Ounces Milk (Buttermilk is the original requirement, we used almond milk)<br />
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Coat your waffle iron with non-stick spray and heat according to its instructions.<br />
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Combine all the dry ingredients in a large bowl and stir to incorporate. In a separate bowl, combine all of the wet ingredients (eggs, milk, butter) and whisk until combined. Finally, add the wet ingredients to the dry ingredients and whisk until a majority of the lumps have been removed. DO NOT stir until all the lumps are gone - this will over toughen the batter and make things a bit too thick. After a few stirs to makes sure all of the dry and wet ingredients have melded nicely, simply walk away. You'll want to keep stirring. Don't! Just put the whisk down, and walk away.<br />
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Allow the batter to rest for 5 minutes before adding it to the waffle iron and cooking until you reach the desired doneness.<br />
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Top with syrup for a traditional flare, or use them for any variety of uses such as bread pudding, ice cream sandwiches, or whatever you can craft up (Seriously, the realm of uses for waffles is vast - start checking your recipe books, they're used EVERYWHERE).<br />
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The Results:<br />
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These simple little waffles truly outshine their boxed counterparts in every way. They're light, fluffy, flavorful and much more versatile than the thicker, heavier product that comes from pancake batter. In short, when it comes to waffles, if you want to do it right, you'll want to follow this recipe!<br />
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(By the way, this recipe will likely cook up more waffles than you can handle in one sitting. The great part is, they freeze beautifully. Simple slide them into a zip top bag and store in the freezer. To reheat, simply pop them in the toaster, just like their big box frozen cousins, they work nicely as a quick and easy breakfast meal right out of the freezer).<br />
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That's all we have for you today - but we're back next week with another brand new recipe, followed by a tasty treat utilizing the versatile little blueberry - look out for that next Sunday. Until then,<br />
<br />
~CheersTylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-85997050044975879742015-01-07T18:33:00.000-06:002015-01-07T18:33:41.891-06:00Prepare Yourself with a Whole Lot of Garlic!<i>Good evening everyone! I absolutely love the combination of cheese and pasta! To me, there is no greater combination of foods that can be put together. Sure there are quite a few that can compare, but for comfort food, when cheese wraps itself around pasta, it's sure to be a hit. When I found this recipe to enhance the traditional mac and cheese with garlic, it was worth whipping up a batch and see what would happen!</i><br />
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The Recipe: Roasted Garlic Mac & Cheese<br />
Original Recipe Found In: Cooking Light, October 2014 Issue<br />
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What You'll Need:<br />
2 Whole Garlic Heads<br />
1 Tablespoon Olive Oil<br />
3 Tablespoons Water<br />
10 Ounces Whole-Grain Penne<br />
2 3/4 Cup 1% Low-Fat Milk<br />
3 1/2 Tablespoons All-Purpose Flour<br />
1 Teaspoon Kosher Salt<br />
1/2 Teaspoon Black Pepper<br />
4 Ounces Sharp Cheddar Cheese, shredded and divided (about 1 cup)<br />
2 Ounces Part-Skim Mozzarella Cheese, shredded (about 1/2 cup)<br />
<br />
<i>To start, bring a large saucepan of water to a boil and cook pasta according to package directions. Once cooked, drain in a colander and set aside.</i><br />
<i><br /></i>
<i>Next, remove the white, papery skin from the garlic heads, but do not peel or separate the cloves. If you've ever worked with garlic, this is a hard concept to follow through since in most recipes it calls to separate the garlic cloves. Tempting as it may seem, keep the cloves intact, but try to remove as much skin as possible. Place the garlic heads in a microwave-safe bowl and rub the garlic heads with oil. Pour the water in the bottle of the bowl and cover the entire thing with plastic wrap. Place the bowl in the microwave and cook on high for 4.5 minutes or until the garlic is very tender. Remove the bowl from the microwave and let it cool slightly.</i><br />
<i><br /></i>
<i>Next, combine the milk and flour in a medium saucepan, stirring with a whisk. Bring the mixture to a boil over medium-high heat, stirring frequently. Cook the milk mixture for three minutes or until thickened. Once cooked, remove from the heat and add the salt, pepper, 1 ounce of cheddar and mozzarella cheeses. Stir until smooth and the cheeses have melted. Set this aside.</i><br />
<i><br /></i>
<i>Begin to preheat an oven broiler. Meanwhile, from the microwaved bowl, separate the garlic cloves and squeeze to extract the garlic pulp. Some of the garlic cloves will still be pretty warm, but if you work quickly, it should be a light task. Place the garlic pulp and two cups of the milk mixture in a blender. Process until the sauce is smooth. Stir the garlic mixture into the remaining milk mixture and stir until well incorporated. Add the pasta and stir to coat. </i><br />
<i><br /></i>
<i>Spoon the pasta mixture into a broiler-safe 11x7 glass or ceramic baking dish coated with cooking spray. Alternatively, you could use 6 (10 ounce) ramekins or gratin dishes. Once in the desired baking vessel, sprinkle with the remaining three ounces of cheddar cheese. Broil for two minutes or until the cheese has melted and begin to turn brown. Let the cooking vessel stand for five minutes, serve, and enjoy!</i><br />
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The End Result:<br />
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<i>If you are not a fan of particularly strong garlic flavor, this mac and cheese will not be for you. If you love garlic infused in every single bite, along with some potent cheese flavor, then be careful not to eat the entire batch in one sitting! I didn't quite process the garlic to a smooth consistency, as instructed, but the flavor made itself known and was quite delightful. While there was only two cheeses in this recipe, you could fool anyone with the outstanding cheese flavor. If you want to kick up your mac and cheese game, this recipe is for you!</i><br />
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<i>Join us next week as we continue our quest for awesome recipes to present to you. Until then,</i><br />
<i><br /></i>
<i>~Cheers!</i>Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-78500728577446936152015-01-04T10:40:00.002-06:002015-01-04T10:46:22.770-06:00Express Sheperd's Pie<br />
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<span style="font-family: Calibri;">Good evening everyone! When it comes to traditional winter
dishes, it’s hard to beat shepherd's pie. Built like a pot pie, a shepherd's pie is typically a bit thicker (think “gravy” to a standard pot pie’s “stew”
filling) and topped with mashed potatoes. The distinctions between shepherd's pie and pot pie aren’t too grand, but they are significant enough to make them
two distinct dishes. <o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">The largest difference is in time. Where a traditional pot
pie can be covered and baked in a few hours, a shepherd's pie (and its thick
mashed potato topping) can take double the amount of time both in the oven and
in prep work.</span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Of course, there’s also the matter of calories – while traditional shepherd’s pie is a nice “on occasion” comfort food, I don’t think you could
really classify it as “good for you”. Plus, we’re entering the new year and
most folks are looking to cut calories after all of the holiday indulging – on their
way to their new healthier 2015.</span></div>
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<span style="font-family: Calibri;">So, therein lies the challenge – can we take traditional shepherd’s pie, cut down the prep time and make it a healthy weekend meal
option? We found a recipe that gives it a good shot, and with our adaptations the
results are worth duplicating. <o:p></o:p></span></div>
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<span style="font-family: Calibri;">The Recipe: Quick Shepherd's Pie</span><br />
<span style="font-family: Calibri;">Original recipe adapted from: Eatingwell.com</span></div>
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<span style="font-family: Calibri;">What You’ll Need: <o:p></o:p></span></div>
<span style="font-family: Calibri;">1 Pound Ground Turkey (Lean)</span><br />
<span style="font-family: Calibri;">1 Medium Onion</span><br />
<span style="font-family: Calibri;">1 Cup Frozen Corn</span><br />
<span style="font-family: Calibri;">1 Cup Frozen Green Beans</span><br />
<span style="font-family: Calibri;">¾ Cup Frozen Peas</span><br />
<span style="font-family: Calibri;">14.5 Ounces (1 Can) Low Sodium Chicken Broth</span><br />
<span style="font-family: Calibri;">3-4 Medium Yukon Gold Potatoes</span><br />
<span style="font-family: Calibri;">All Purpose Flour (amount will vary)</span><br />
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</div>
<span style="font-family: Calibri;">Begin by dicing (if necessary) your potatoes and boiling
them in a medium pot for 10 to 15 minutes, or until tender. Once tender, mash
them by hand with potato masher (you want the potatoes to still have a few
lumps – we’re not looking for perfectly smooth, so by hand is the best way to
get there). Add in a splash of low fat milk and 1 tablespoon of butter while
you’re mashing to make the texture of the potatoes a bit smoother. Set aside.</span><br />
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">While your potatoes are boiling, turn your attention to the
main dish. In a large dutch oven or other nonstick pan, brown the ground turnkey
alongside the onion – keep stirring regularly until the onion is translucent
and the turkey is cooked through. Next, add the green beans and peas, along
with a pinch of salt and pepper. Cook, stirring occasionally, until the beans
have softened and the peas are nearly cooked through.</span></div>
<span style="font-family: Calibri;">Next, add in a pinch of dried oregano or Italian seasoning
(we opted for Italian, to add a bit more variety to the dish, but if you’re
looking to keep it as authentic as possible, straight oregano is the way to
go). Slowly stir in the broth and the frozen corn. Cover and bring the dish to
a simmer. Allow the mixture to simmer until the all of the vegetables have
cooked through (5 to 7 minutes).</span><br />
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Finally, stir in two tablespoons of all purpose flour. Allow
the mixture to return to a simmer and evaluate the dish – if it has thickened
up to your liking, move on to serving, if not, add another tablespoon of flour
and repeat the process. Be sure to only add one tablespoon at a time – you CAN
over thicken the base, so keep an eye on things.</span></div>
<span style="font-family: Calibri;">To serve, scoop the desired amount of the turkey base into a
bowl and top with a spoonful of the mashed potatoes you prepared earlier.
Season with salt and pepper to taste and enjoy!</span><br />
<br />
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</div>
<span style="font-family: Calibri;">The Results:</span><br />
<br />
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<br />
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<span style="font-family: Calibri;"><a href="http://3.bp.blogspot.com/-wpezntf8HUY/VKlsqe2wFqI/AAAAAAAAB98/pukcqgVAwZg/s1600/IMG_0255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wpezntf8HUY/VKlsqe2wFqI/AAAAAAAAB98/pukcqgVAwZg/s1600/IMG_0255.jpg" height="320" width="240" /></a></span></div>
</div>
<br />
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<span style="font-family: Calibri;">Traditional shepherd’s pie is a lamb based dish that is slow
roasted all day and topped with a thick layer of mashed potatoes, then baked to
the point of turning those spuds crispy. <o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">That’s the long way of saying: you’re not going to duplicate
true shepherd’s pie flavor in a quick (or healthy) fashion. You can, however,
create something close – and that’s what this dish does well. You still have
rich flavors – you still have a savory potato topping – but you only have to
invest 35 minutes into the dish and it’s caloric content finishes in the
300-400 range, rather than 700 to 800 of the original. All in all, not a bad
trade off to make. <o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">That's all we have for you today, but be sure to stop in during the week to see another new recipe courtesy of Maggie. I'll follow up next weekend with two recipes that are perfectly suited for those cozy weekend mornings. Until then, </span></div>
<br />
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<span style="font-family: Calibri;">~Cheers</span></div>
Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-37817728820226641402014-12-21T10:42:00.003-06:002014-12-21T10:42:42.964-06:00World's Greatest Chili Hello again everyone! For years, I've had a love / hate relationship with chili. When done correctly, traditional chili is a beautiful blend of rich meaty flavors that simply cannot be matched by any other stew. However, it's been difficult for me to find a chili recipe that does "it" correctly. My stomach tends to be overly sensitive to tomato sauce - it's too acidic and sends me on a one way trip to massive heartburn town. The compromise - it seems - is to laden the chili with other additives and when it comes to chili that means beans. Now, I'm not opposed to the occasional beans in my chili, but too many turns the batch into a fibrous chewy...disaster.<br />
<br />
So, the trick was finding a recipe that didn't go overboard on the tomato base, that ALSO didn't compromise the structural integrity of the dish (I.E. let's keep the beans to a limited number...or out all together).<br />
<br />
As with most kitchen conundrums, Alton Brown came to the rescue. His recipe is based on the traditional old west style of chili - the stuff the cowboys made out on the range. While his original recipe uses a pressure cooker (to replicate the days in a dutch oven in half the time) you can also use a slow cooker to reach the same result (which is what we did). So, how does Alton Brown solve my chili challenge? Let's get cooking and find out!<br />
<br />
Original Recipe From: Alton Brown (Good Eats: The Big Chili)<br />
The Recipe: Pressure Cooker Chili<br />
<br />
What You'll Need:<br />
<br />
2 Pounds Beef Stew Meat<br />
1 Pound Ground Pork<br />
16 Ounces Salsa (Medium or spicy)<br />
1 Tablespoon Tomato Paste<br />
1 Adobo Chile (Diced fine - from the canned variety)<br />
1 Teaspoon Adobo Chile Sauce (From the can)<br />
30 Tortilla Chips (Crushed)<br />
1 Teaspoon Chili Powder<br />
1 Bottle Beer (Preferably an Ale)<br />
<br />
<br />
First and foremost - yes, this is not your traditional ingredient list for chili - and that's not a bad thing. Secondly, YES, this done turn into amazing chili. Stick with me, it's worth it.<br />
<br />
Begin by browning all of the meat in a large dutch oven (work in batches to avoid overcrowding) use peanut oil in the dutch oven to aid in the browning process. Transfer the browned meat into a large slow cooker. If you have any browned on or stuck bits in the bottom of your dutch oven, use a bit of the beer to deglaze the pan (pour a bit of beer into the dutch oven over medium heat and give it a gentle stir - that should work everything right up).<br />
<br />
Add this bit of beer (and the rest of the bottle) over the meat in the slow cooker along with the chili powder, salsa adobo chile (and sauce) and finally about half of the crushed tortilla chips. Give the mixture a good stir and then cover the slow cooker and set it on low for 8 hours.<br />
<br />
After 8 hours, evaluate your chili. Odds are, it'll need a bit more "thickening" - that's where the rest of the tortilla chips come in. Stir them in and then serve immediately.<br />
<br />
The Results:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-MSeKKcAfcqE/VJb4QJc2QnI/AAAAAAAAB9k/PviRCS-zpKE/s1600/IMG_0241.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-MSeKKcAfcqE/VJb4QJc2QnI/AAAAAAAAB9k/PviRCS-zpKE/s1600/IMG_0241.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Doesn't matter how you position it - there's no way to make chili photogenic </td></tr>
</tbody></table>
<br />
<br />
This is the most wonderful, flavorful and meaty chili dishes I've ever had. The tomato sauce problem is eased by using a salsa base - it doesn't really change the flavor, but the versatility of salsa means it can take long slow heat without falling apart and since good salsa is typically made with fresh tomatoes - not the canned "metal like" tomatoes that so many tomato sauces or tomato juices are made with the flavor is cleaner and much better overall. The tortilla chips serve a wonderful purpose as well - they act as a thickening agent without overwhelming the dish with other flavors or making it overly chewy (looking at you - beans) and since most of them cook away and break during the 8 hour slow cook - you won't even know they're there.<br />
<br />
That's all we have for you this week. We're "closed" for Christmas - but we'll be back next Sunday with a brand new weekend dish. Until then, Happy Holidays and as always,<br />
<br />
~CheersTylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0tag:blogger.com,1999:blog-6259010597908254646.post-17611665957914079122014-12-17T18:53:00.002-06:002014-12-17T18:53:27.748-06:00Broccoli Pesto Pasta: Better for your Pallet!<i>Good evening everyone! As Tyler mentioned previously, we are transitioning to a new way of posting recipes. We are still focusing on delicious and healthy recipes, and we also want to showcase weeknight dishes that are a snap to make, without too much hassle. Tonight's recipe is a great example of that. While most pasta recipes focus too much on the sauce it's doused in, this dish showcases a brilliant, yet healthy alternative to the norm. And it's speedy recipe to whip up in a flash.</i><br />
<br />
The Recipe: Broccoli and Pecorino Pesto Pasta<br />
Original Recipe Found In: Cooking Light, September 2014 Issue<br />
<br />
What You'll Need:<br />
8 Ounces uncooked Whole-Wheat Angel Hair Pasta<br />
1 (12 Ounce) package microwave-in-bag fresh Broccoli Florets<br />
1/4 Cup fresh Basil Leaves<br />
3 Tablespoons Extra-Virgin Olive Oil<br />
1 Tablespoon grated fresh Lemon Rind<br />
3 Tablespoons fresh Lemon Juice<br />
1/4 Teaspoon Kosher Salt<br />
1/4 Teaspoon crushed Red Pepper Flakes<br />
2 Garlic Cloves<br />
1 Ounce Pecorino Romano Cheese, grated (about 1/4 cup)<br />
<br />
<i>To start, prepare a medium saucepan, filled with water, over medium-high heat. Bring the water to a boil and add the pasta. Cook according to package directions, omitting any salt or oil. In a sink, place a heatproof bowl over a colander. Drain the pasta in a colander, reserving one cup of cooking liquid.</i><br />
<i><br /></i>
<i>While the pasta is cooking, cook the broccoli according to package directions. Once cooked, allow five minutes to cool the broccoli. Prepare a food processor and add the broccoli, basil leaves, olive oil, lemon rind, lemon juice, salt, red pepper flakes, garlic cloves, and Pecorino Romano cheese into the processor. Pulse all the ingredients together until the broccoli and basil leaves are finely chopped.</i><br />
<i><br /></i>
<i>Keeping the processor on, slowly add the reserved one cup of cooking liquid through the chute, until the sauce has reached desired consistency. In a large bowl, add the pasta, along with the broccoli mixture and toss to combine. Place onto a serving dish, serve, and enjoy!</i><br />
<br />
The End Result:<br />
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<a href="http://i1084.photobucket.com/albums/j410/OutOfTheCulinary/Mobile%20Uploads/image_zps8d538520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1084.photobucket.com/albums/j410/OutOfTheCulinary/Mobile%20Uploads/image_zps8d538520.jpg" height="320" width="240" /></a></div>
<br />
<br />
<i>Like it's basic pesto predecessor, it keeps all the same flavors like before. Adding the broccoli not only thickens the sauce, but makes it boosts its nutritional quantity. If you didn't know you were eating broccoli, you'd be incredibly surprised to find it in this dish. I'm all for dressing down overly complicated recipes. If you are big fan of pesto (like myself,) you will not be disappointed with this dish!</i><br />
<i><br /></i>
<i>That all we have for you this evening. Check back frequently for brand new recipes to share with you and yours! Until then,</i><br />
<i><br /></i>
<i>~Cheers!</i>Tylerhttp://www.blogger.com/profile/10448026247446452096noreply@blogger.com0