tag:blogger.com,1999:blog-64832361477030627092024-03-19T13:02:25.108-07:00My Kitchen Kreations To YouMy style of cooking is what I call Califusion Comfort Cuisine, creating from super healthy hippie food, but still tasty of course, to comfort foods, utilizing a variety of cuisines from around the Earth...especially Italian and Mexican as those are my favorites!My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.comBlogger548125tag:blogger.com,1999:blog-6483236147703062709.post-27373804801270899252016-04-04T14:12:00.001-07:002016-04-04T14:12:14.421-07:00Tasty Travels to Italy with Botticelli<div style="text-align: center;">
<u><i><b><span style="font-size: x-large;">Tasty Travels to Italy with Botticelli</span></b></i></u></div>
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<b><i><span style="font-size: large;">No need to leave your kitchen for a taste of Italy. Just bring Botticelli products into the home and you're on your way...</span></i></b></div>
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<b><i><span style="font-size: large;">I had the opportunity to taste a few of these products including the marinara, olive oil and penne pasta. </span></i></b></div>
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<b><i><span style="font-size: large;">All of which are truly authentic and rich in flavor. The pasta sauce is homemade, using only Italian tomatoes. The golden 100% extra virgin olive oil is bold with a floral taste. And the penne is hearty and soaks up sauce inside and out. </span></i></b></div>
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<b><i><span style="font-size: large;">I suggest making a classic meatball dish using these three products...</span></i></b></div>
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<b><i><span style="font-size: large;">For more information visit www.facebook.com/BotticelliFoods </span></i></b></div>
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My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com2tag:blogger.com,1999:blog-6483236147703062709.post-25605520793692480592016-02-28T19:59:00.000-08:002016-02-28T19:59:51.831-08:00My Mini's Meals: Inspiration for School Lunches and More<div align="center">
<strong><em><u><span style="font-size: x-large;">My Mini's Meals: Inspiration for School Lunches and More</span></u></em></strong></div>
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<strong><em><span style="font-size: large;">Preparing home made lunches and meals for my minis is not only important to me, but fun for myself and the girls. Getting your kiddos involved in the process is a great way to bond and makes them more likely to be excited to grub on what you've created together. Here is some inspiration for the week...</span></em></strong></div>
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<strong><em><a href="http://meatlessmonday.com/">Meatless Monday</a>: Butterfly Crackers, String Cheese, Cherry Tomatoes, Baby Carrots, Salt 'n Peppa Hard Boiled Egg, Strawberries, Pecans and Granola</em></strong></div>
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<strong><em>Tuesday: Turkey and Smoked Gouda Croissant Sandwich, Cherry Tomatoes, Baby Carrots, Grapes, Blueberries, Mediterranean Pasta Salad and Nutella Popcorn Crunch</em></strong></div>
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<em><strong>Wednesday:</strong></em> <strong><em>Peanut Butter with Apples, Baby Carrots, Sugar Snap Peas with Hummus, Cheese and Greek Yogurt with Granola</em></strong></div>
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<strong><em>Thursday: Turkey, Swiss and Crackers, Grapes, Ants on a Log, Cherry Tomatoes, and Peanut Butter Cookie</em></strong></div>
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<em><strong>Friday: Salami and Swiss Sandwich, Cherry Tomatoes, Baby Carrots, Celery Sticks, Pineapple Coleslaw and Dried Fruit Mix</strong></em></div>
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My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com3tag:blogger.com,1999:blog-6483236147703062709.post-67001507137978595962015-12-17T17:52:00.003-08:002015-12-21T11:40:15.593-08:00The Great Food Blogger Cookie Swap 2015: Chocolate Candy Cane Cookies<div align="center">
<strong><em><u><span style="font-size: x-large;">The Great Food Blogger Cookie Swap 2015: Chocolate Candy Cane Cookies</span></u></em></strong></div>
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<strong><em>Each year I am honored to participate in The Great Food Blogger Cookie Swap. No only does it support a wonderful charity, </em></strong><a href="http://www.cookiesforkidscancer.org/"><strong><em>Cookies for Kids Cancer</em></strong></a><strong><em>, but there's the opportunity to both mail and receive three batches of one dozen cookies which is also a tasty treat! Thank you to my fellow food bloggers including <a href="http://mooreorlesscooking.com/">Moore or Less Cooking</a>, <a href="https://ashleyklinger.wordpress.com/">6 by 6 Klinger Cooking</a> and <a href="http://www.greensnchocolate.com/">Greens & Chocolate</a> and happy holidays!!! Here is the cookie recipe I chose to send...</em></strong></div>
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<strong><em><span style="font-size: large;">Chocolate Candy Cane Cookies</span></em></strong></div>
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<span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: "calibri";"><strong><em>1 box Devils Food cake mix</em></strong></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "calibri";"><strong><em>1 egg</em></strong></span></span><br />
<span style="font-size: small;"><span style="font-family: "calibri";"><strong><em>3 candy canes, crushed</em></strong></span></span><br />
<strong><em><span style="font-family: Calibri; font-size: small;">1 tsp. peppermint extract</span></em></strong></div>
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<o:p><span style="font-family: "calibri"; font-size: small;"><strong><em> </em></strong></span></o:p><span style="font-size: small;"><span style="font-family: "calibri";"><strong><em>Mix and bake at 350 degrees for 8 to 10 minutes.</em></strong> </span></span></div>
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<span style="font-family: Calibri; font-size: large;"><strong><em>Here are the cookies I received...</em></strong></span><br />
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<span style="font-family: Calibri; font-size: large;"><strong><em>Santa's Whisker Cookies by Moore or Less Cooking</em></strong></span><br />
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<strong><em><span style="font-size: large;">Coconut Garden Cookies by 6 by 6 Klinger Cooking</span></em></strong></div>
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<strong><em><span style="font-size: large;">Chocolate Dipped Coconut Shortbread Cookies by Greens & Chocolate</span></em></strong></div>
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<span style="font-size: small;"><span style="font-family: "calibri";"><strong><em><span style="font-size: x-large;">#fbcookieswap</span></em></strong> </span></span></div>
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</span><br />My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com4tag:blogger.com,1999:blog-6483236147703062709.post-50970512144212117412015-09-16T13:58:00.000-07:002015-09-16T13:58:42.901-07:00National Guacamole Day: Mexican Ground Turkey Taco-stada with Guacamole <div style="text-align: center;">
<u><em><strong><span style="font-size: x-large;">National Guacamole Day: Mexican Ground Turkey Taco-stada with Guacamole</span></strong></em></u> </div>
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<span style="font-size: large;"><strong><em>As a resident of sunny California there is access to some of the best avocados in the country, if not the world. Like <a href="http://www.californiaavocado.com/">California Avocados</a>. This versatile fruit can be transformed in a number of ways, including the very popular GUACAMOLE! This recipe creation of mine is a fusion of a taco and tostada, hence the taco-stada was born to celebrate National Guacamole Day...</em></strong></span></div>
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<strong><em>Serves: 4</em></strong></div>
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<strong><em>Prep: 15 minutes</em></strong></div>
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<strong><em>Cook: 20 minutes</em></strong></div>
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<strong><em>2 T. canola oil, divided</em></strong></div>
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<strong><em>1 lb. ground turkey</em></strong></div>
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<strong><em>1 packet taco seasoning</em></strong></div>
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<strong><em>1/4 c. water</em></strong></div>
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<strong><em>4 whole wheat tortillas</em></strong></div>
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<strong><em>2 c. romaine lettuce, chopped</em></strong></div>
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<strong><em>1/4 c. cilantro, minced</em></strong></div>
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<strong><em>2 green onions, sliced</em></strong></div>
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<strong><em>1/2 c. shredded cheddar cheese</em></strong></div>
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<strong><em>1 c. cherry tomatoes, variety of colors</em></strong></div>
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<strong><em>1/4 c. sliced black olives</em></strong></div>
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<strong><em>1/4 c. sour cream</em></strong></div>
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<strong><em>Guacamole</em></strong></div>
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<strong><em>1 ripe avocado, halved and pitted</em></strong></div>
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<strong><em>1/2 lime, juiced</em></strong></div>
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<strong><em>1/2 t. dried Mexican oregano</em></strong></div>
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<strong><em>1/4 t. garlic powder</em></strong></div>
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<strong><em>1/8 t. paprika</em></strong></div>
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<strong><em>1 pinch salt</em></strong></div>
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<strong><em>1 pinch pepper</em></strong></div>
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<strong><em>Heat one tablespoon of oil in a large non-stick skillet over medium-high and add turkey. Cook until no longer pink, about 8 to 10 minutes. Drain and return to skillet along with taco seasoning and water. Mix well and continue to cook until water has dissolved and the turkey has soaked up the seasoning, another 8 to 10 minutes. </em></strong></div>
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<strong><em>In the meantime heat remaining oil in another large non-stick skillet and cook tortillas until slightly golden and crisp, about 2 to 3 minutes per side. </em></strong></div>
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<strong><em>For the guacamole combine the ingredients in a small bowl and using a fork mash together, leaving it a bit chunky. </em></strong></div>
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<strong><em>Assemble taco-stadas by evenly topping each tortilla with the lettuce, cilantro, green onions, ground turkey, cheese, tomatoes, olives, sour cream and guacamole.</em></strong></div>
My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com6tag:blogger.com,1999:blog-6483236147703062709.post-82515383517078376162015-09-14T11:22:00.001-07:002015-09-14T11:33:29.847-07:00National Eat a Hoagie Day<div align="center">
<strong><em><u><span style="font-size: x-large;">National Eat a Hoagie Day!!!</span></u></em></strong></div>
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<strong><em><span style="font-size: large;">Recently I participated in a <a href="http://www.fosterfarms.com/">Foster Farms</a> recipe contest, the Don't Call Me Basic Turkey Sandwich contest. Although I did not win the sandwich I created is still a winner in my book. And being today is National Eat a Hoagie Day I felt it appropriate to share my turkey sandwich creation with you...or today we'll call it a "hoagie-wich"...</span></em></strong></div>
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<strong><em>Turkey BLTA Hoagie-wich!</em></strong></div>
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<strong><em>Serves: 1</em></strong></div>
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<strong><em>1 hoagie roll, split lengthwise<span class="text_exposed_hide">...</span></em></strong><span class="text_exposed_show"><br /><strong><em> 2 T. mayo<br /> 1 T. yellow mustard<br /> 4 slices Foster Farms All Natural Sliced Turkey, or deli turkey of your choice<br /> 2 slices bacon, cooked<br /> 2 large slices tomato<br /> 1/2 avocado, pitted and sliced<br /> 1 leaf iceberg lettuce</em></strong></span></div>
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<strong><em>1. Combine mayo and mustard in a small bowl and mix well. Evenly smear mixture onto both top and </em></strong></div>
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<strong><em>bottom roll.</em></strong></div>
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<strong><em>2. Arrange turkey slices on bottom roll, next bacon slices, then tomato, avocado and lettuce.</em></strong></div>
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<strong><em>3. Complete with top roll and enjoy!</em></strong></div>
My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com1tag:blogger.com,1999:blog-6483236147703062709.post-12985196767719157932015-08-14T22:33:00.001-07:002015-08-14T22:33:54.553-07:00Guest Blogger: Kitchen Cleaning Tips for Germ-Free Cooking by Kaitlin Krull<br />
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<span style="font-family: Arial;"><a href="https://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><b style="mso-bidi-font-weight: normal;">Kitchen Cleaning Tips
for Germ-Free Cooking</b><o:p></o:p><br />
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Kaitlin Krull<o:p></o:p></div>
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For many of us, preparing a tasty, home-cooked meal in the
comfort of our own kitchen is absolute bliss. Keeping the kitchen clean, on the
other hand, is not. If, like us at <a href="http://modernize.com/"><span style="color: #1155cc;">Modernize</span></a>, you’re concerned about keeping your
house clean and beautiful, then check out these cleaning tips for a germ-free
kitchen. <o:p></o:p></div>
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<i style="mso-bidi-font-style: normal;">Always</i> wash hands
after touching raw meat. Use paper towels while cooking with raw meats rather
than dish towels to avoid contamination and the spread of harmful bacteria. <o:p></o:p></div>
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Use glass or plastic cutting boards, or replace old wooden
ones often as bacteria gets trapped inside grooves and cracks (and most can’t
be washed in the dishwasher). Even better, use different boards for different
kinds of food prep to avoid cross contamination. <o:p></o:p></div>
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Do not rinse raw meats before cooking! The bacteria
dispersed during splashback far outweighs any bacteria you may be removing from
the surface of the meat, which gets cooked off anyway, and you are not making
the meat taste better. <o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Cleaning up</b><o:p></o:p></div>
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antibacterial wipes or sprays. Don’t forget cupboard handles, light switches,
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Remember that bleach is your friend. Chopping boards,
sponges, sinks, and anywhere salmonella and other bacteria tend to linger can
be sprayed with, soaked in, or scrubbed with a mixture of bleach and water.
Just make sure to protect your hands and clothes!<o:p></o:p></div>
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Make sure to wash dish towels and sponges regularly. You’d
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Did you know that knife blocks can get moldy? Save yourself
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or storing them on magnetic strips instead of blocks. <o:p></o:p></div>
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My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com6tag:blogger.com,1999:blog-6483236147703062709.post-21481834135150542932015-08-13T12:29:00.001-07:002015-08-13T12:29:35.683-07:00Orchard Choice "Feed Us Figs" Campaign<div align="center">
<strong><em><u><span style="font-size: x-large;">Orchard Choice "Feed Us Figs" Campaign</span></u></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZoM4R4fRYzZbceWTBNOPKzW5u9205xXit04cXtX2fr2lFoebdtdyQAvPf00nriDxKSnd6kNVwREp5fXfde-SUrj4TBmRpBqAAdouPDBhf-qhr6NfEdVXekYwmTaDsWaJRomaYPjREOM/s1600/Orchard+Choice+Fig+Products.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZoM4R4fRYzZbceWTBNOPKzW5u9205xXit04cXtX2fr2lFoebdtdyQAvPf00nriDxKSnd6kNVwREp5fXfde-SUrj4TBmRpBqAAdouPDBhf-qhr6NfEdVXekYwmTaDsWaJRomaYPjREOM/s640/Orchard+Choice+Fig+Products.JPG" width="640" /></a></div>
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<em><strong><span style="font-family: Arial, Helvetica, sans-serif;">Thanks to both <a href="http://kitchen-play.com/">Kitchen Play</a> and <a href="http://www.valleyfig.com/">Orchard Choice</a> I have been chosen as one of the lucky food bloggers to receive Orchard Choice fig products and to share some of my favorite recipe creations using them with you!!! </span></strong></em></div>
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<em><span style="font-family: Arial, Helvetica, sans-serif;"><strong>And not only was I given this tasty opportunity, but you as my readers have an exciting opportunity as well. Enter the Cook's Country contest by posting your favorite fig recipes to Instagram and hashtag them with #VFigFeed and tag them with @valleyfig. You and your readers can have the chance to win an exclusive trip for two to the live audience tasting segment <span>during the filming of season 9 of Cook's Country from America's Test Kitchen in Vermont on September 22.</span><span> (Please visit </span></strong></span></em><a href="http://t.sidekickopen16.com/e1t/c/5/f18dQhb0S7lC8dDMPbW2n0x6l2B9nMJN7t5XX4S9PfsN63Rx8qf6pPKW64k9XR56dyfQf11rMZ602?t=https%3A%2F%2Fwww.facebook.com%2FValleyFig%2Fapp_181518015386164&si=4878754020589568&pi=b4c98cf4-e203-4494-9b6e-6fce522ea208" rel="nofollow" style="font-family: Arial;" target="_blank"><em><span style="font-family: Arial, Helvetica, sans-serif;"><strong>https://www.facebook.com/ValleyFig/app_181518015386164 </strong></span></em></a><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial;"><em><strong>for full program details)</strong></em></span></span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial;"><strong><em>Here are some of the fig-licious recipes I put together...</em></strong></span></span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="font-family: Arial;"><strong><em>Organic Mission Fig Phyllo Prosciutto Asparagus & Goat Cheese Wraps</em></strong></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihECqTdnc6Hkt8wFv6cToFmOXbVcrTfH0bI8CiNVHFXR-UCa9zrAvoD1oLaXvNdKXQ3DVte3WNqz4neFzIDxp5OtszLL0AEOxgn65RwqFRFUXI-yh4ppWxmErnsYREh6rQcMu4tSKVMdg/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihECqTdnc6Hkt8wFv6cToFmOXbVcrTfH0bI8CiNVHFXR-UCa9zrAvoD1oLaXvNdKXQ3DVte3WNqz4neFzIDxp5OtszLL0AEOxgn65RwqFRFUXI-yh4ppWxmErnsYREh6rQcMu4tSKVMdg/s640/029.JPG" width="426" /></a></div>
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<em><strong>Smear Orchard Choice Organic Mission Fig spread onto the center of two sheets phyllo </strong></em></div>
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<strong><em>Wrap asparagus spears with a piece of prosciutto</em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWV_k3_CEUK5b2pjrVJlPiDBztZW0HVnYkXkwt4oYpupUrvGgmZ_AGAdyvUt_OHH5bvsNFkFqQ4ea6M1WcqGHQt8brnoCXSihAJEGcKfZwVxddbwysf_NOwDkQx0QDc3iAjFOpAImUUE/s1600/031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWV_k3_CEUK5b2pjrVJlPiDBztZW0HVnYkXkwt4oYpupUrvGgmZ_AGAdyvUt_OHH5bvsNFkFqQ4ea6M1WcqGHQt8brnoCXSihAJEGcKfZwVxddbwysf_NOwDkQx0QDc3iAjFOpAImUUE/s640/031.JPG" width="426" /></a></div>
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<em><strong>Place prosciutto wrapped asparagus on top of the fig spread along with goat cheese crumbles</strong></em></div>
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<em><strong>Roll until sealed, brush with olive oil and back until golden crisp</strong></em></div>
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<strong><em><span style="font-size: large;">Orchard Choice Balsamic Pepper Fig Prosciutto Egg & Goat Cheese Bagel Sandwich</span></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GgRlZ1zGzoUPFEoQmooS1BpVXqwS4O-SGCqPyadBeDJFKlPTvZQ4j4eO8ZjxVLXezfhCyAgwRfRn0dodKmiT4eRxQi6y6zUlYsQY3PmhgT3VzniRItSSCJaIuH8lQmYtN5MbM2BfLQg/s1600/093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GgRlZ1zGzoUPFEoQmooS1BpVXqwS4O-SGCqPyadBeDJFKlPTvZQ4j4eO8ZjxVLXezfhCyAgwRfRn0dodKmiT4eRxQi6y6zUlYsQY3PmhgT3VzniRItSSCJaIuH8lQmYtN5MbM2BfLQg/s640/093.JPG" width="640" /></a></div>
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<em><strong>On a toasted onion bagel smear Orchard Choice Balsamic Pepper Fig spread on top slice, goat cheese on bottom slice and place slightly crisp prosciutto and sunny side egg in between</strong></em></div>
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<strong><em><span style="font-size: x-large;">For more information about these fig-tastic products visit: </span></em></strong><a href="http://www.valleyfig.com/" rel="nofollow" style="font-family: Arial;" target="_blank"><strong><em><span style="font-size: x-large;">http://www.valleyfig.com/</span></em></strong></a> </div>
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My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com1tag:blogger.com,1999:blog-6483236147703062709.post-17420158086355152015-07-14T08:58:00.002-07:002015-07-14T08:58:38.611-07:00NEW Taste of Home Simple & Delicious Grab and Go Magazine!<div style="text-align: center;">
<em><strong><u><span style="font-size: x-large;">NEW Taste of Home Simple & Delicious Grab and Go Magazine</span></u></strong></em></div>
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<em><strong><span style="font-size: large;">As a proud volunteer Field Editor for Taste of Home magazine I am excited to share the shiny new grab-and-go Simple & Delicious August/September 2015 magazine with you. On newsstands today, July 14th, 2015. Filled with delicious and easy to prepare recipes, this cutie pie size of a magazine can conveniently be stashed in your purse, or "murse" aka man purse. Perhaps there's a recipe inside that you'd be proud to put on your dinner table tonight, and it could very well become a staple in your kitchen. Like I tell my two little girls, "You never know until you try"!!! </span></strong></em><br />
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<strong><em><span style="font-size: x-large;">#SDGrabAndGo</span></em></strong></div>
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My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com1tag:blogger.com,1999:blog-6483236147703062709.post-77198038229254972642015-07-04T23:19:00.001-07:002015-07-07T17:04:04.266-07:00Fourth of July Fun in Fair Oaks with the Family<div style="text-align: center;">
<strong><u><em><span style="font-size: x-large;">Fourth of July Fun in Fair Oaks with the Family</span></em></u></strong></div>
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<strong><em><span style="font-size: large;">Beginning with a red, white and blue breakfast Gram made...</span></em></strong></div>
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<strong><em><span style="font-size: large;">...on to afternoon fun for the girls playing dress-up in their festive Independent Day attire...</span></em></strong></div>
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<strong><em><span style="font-size: large;">...then feasting on a delish dinner prepared by Papa and Gram (Bacon Deviled Eggs, Bacon Avocado Cheeseburgers and Pineapple Coleslaw)...</span></em></strong></div>
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<span style="font-size: large;"><strong><em>...followed by an also festive red, white and blue dessert (vanilla ice cream, blueberries and red vine)...</em></strong></span></div>
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<strong><em><span style="font-size: large;">...and the finale of neighborhood FIREWORKS (courtesy of Papa who lit ours)...</span></em></strong></div>
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<strong><em><span style="font-size: large;">...and even better than the fireworks, Kaia's family portrait of us</span></em></strong></div>
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<strong><em><span style="font-size: large;">(mom, Kaia, Marlee, Gram & Papa)...XOXO</span></em></strong></div>
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<strong><em><span style="font-size: x-large;">Wishing everyone a fun and safe holiday!!!</span></em></strong></div>
My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com0tag:blogger.com,1999:blog-6483236147703062709.post-3632308902493286162015-06-03T13:49:00.000-07:002015-06-03T13:49:04.556-07:00National Egg day: Tasty Travels' Bird in a Pesto Pasta Nest<div style="text-align: center;">
<strong><em><u><span style="font-size: x-large;">Celebrate National Egg Day with Tasty Travels' Bird in a Pesto Pasta Nest</span></u></em></strong></div>
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<strong><em><span style="font-size: large;">One of the favorite ways my girls and I enjoy the humble egg is softly cooked over medium sunny-side up. Just like in this Italian-inspired recipe of my 8-year-old, Kaia, and I featured on our mother-daughter cooking show, Tasty Travels where we travels through our taste buds to Italy...</span></em></strong></div>
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/ebU5rX-JNRE/0.jpg" src="https://www.youtube.com/embed/ebU5rX-JNRE?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<span style="font-size: small;"><em><strong>Serves: 2</strong></em></span></div>
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<span style="font-size: small;"><em><strong>Prep: 5 minutes</strong></em></span></div>
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<span style="font-size: small;"><em><strong>Cook: 10 minutes</strong></em></span></div>
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<span style="font-size: small;"><em><strong> </strong></em></span></div>
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<span style="font-size: small;"><em><strong>1 t. olive oil</strong></em></span></div>
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<span style="font-size: small;"><em><strong>3 c. cooked whole wheat spaghetti or other string pasta</strong></em></span></div>
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<span style="font-size: small;"><em><strong>2 eggs</strong></em></span></div>
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<span style="font-size: small;"><em><strong>1 T. store-bought pesto</strong></em></span></div>
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<span style="font-size: small;"><em><strong>2 t. parmesan cheese</strong></em></span></div>
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<span style="font-size: small;"><em><strong>pinch black pepper, to taste</strong></em></span></div>
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<span style="font-size: small;"><em><strong> </strong></em></span></div>
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<span style="font-size: small;"><em><strong>Heat oil in a non-stick skillet over medium and add pasta. Form into a a circle and create a hole in the center. <nobr><a class="pxInta" href="http://www.mykitchenkreationstoyou.blogspot.com/2015/02/tasty-travels-to-italy-bird-in-pesto.html#" id="PXLINK_1_0_0"><span style="color: #ffff66;">Continue</span></a></nobr> to cook another few minutes until pasta is slightly golden.</strong></em></span></div>
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<span style="font-size: small;"><em><strong>As carefully as possible use a spatula to flip the pasta and recreate a hole in the center if needed.</strong></em></span></div>
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<span style="font-size: small;"><em><strong> </strong></em></span></div>
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<span style="font-size: small;"><em><strong>Crack an egg into the hole, cover with a lid, reduce heat to low and cook until the egg white is no longer transparent and the yolk is still runny, about a few minutes. </strong></em></span></div>
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<nobr><a class="pxInta" href="http://www.mykitchenkreationstoyou.blogspot.com/2015/02/tasty-travels-to-italy-bird-in-pesto.html#" id="PXLINK_4_0_3"><span style="color: #ffff66; font-size: small;"><em><strong>Complete</strong></em></span></a></nobr><strong><span style="font-size: small;"><em> pasta nest by spoons pesto across the top of the pasta and sprinkle with parmesan cheese and pepper. Enjoy!</em></span> </strong></div>
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<strong><em><span style="font-size: large;">For more of our cooking videos visit, <a href="https://www.youtube.com/user/JennT1981/videos">https://www.youtube.com/user/JennT1981/videos</a>, and feel free to subscribe!</span></em></strong></div>
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My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com0tag:blogger.com,1999:blog-6483236147703062709.post-73044638961931934962015-05-18T16:34:00.000-07:002015-05-18T16:34:32.561-07:00Celebrate National Cheese Souffle Day with my Award Winning Spiced Acorn Squash & Hickory Smoked Swiss Souffle<div style="text-align: center;">
<strong><em><u><span style="font-size: x-large;">Celebrate National Cheese Souffle Day with my Award Winning Spiced Acorn Squash & Hickory Smoked Swiss Souffle</span></u></em></strong></div>
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<strong><em><span style="font-size: large;">I recall receiving the oh-so unexpected and exciting email about my cheesy acorn squash soufflés being deemed as the winner of All You's Borden's Singles Sensations recipe contest. I was camping in the majestic Half Moon Bay at Pillar's Point RV Park and had just passed off my little girl, Kaia, to spend the week with her grandparents in Mt. Shasta, California. As sad as I was to see her go, my spirits were risen, as soufflés do, upon reading this news. Perhaps you'll find inspiration using Borden's Singles cheese varieties and share your story...</span></em></strong></div>
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbCuW0YytBgHQ4FPw10tMpHyMVVq4WgMICtQTJEosUQsZwn87WovmSdbxWKvqWOKPJO8dbrNpjfiNyxptKLhYITRsXTmE9qnY78ws0bzx_vq7shewkhK7S7u9uAQ7J4mQjGfB3PdG-NQ/s640/PUBLISHED-+All+You+Spiced+Acorn+Squash+&+Hickory+Smoked+Swiss+Souffle+3.JPG" width="640" /></div>
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<span style="font-size: large;"><strong><em>My recipe would be the perfect pairing with all the fresh northern-central ocean has to offer, particularly from the one and only Princeton Seafood Market!</em></strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Wsj2VZ6Tk8zqzvPVghosq3avJY_xKXO5bsI-XyikMdHKRWL6bH1YnpKUEtCGf85XjIEc5ofUSoa5ItQ4eUZ9zvlVMjwv5by5O6xataqe_PH16t80FObQNjjixz3W8GvbhckQZklZzNo/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Wsj2VZ6Tk8zqzvPVghosq3avJY_xKXO5bsI-XyikMdHKRWL6bH1YnpKUEtCGf85XjIEc5ofUSoa5ItQ4eUZ9zvlVMjwv5by5O6xataqe_PH16t80FObQNjjixz3W8GvbhckQZklZzNo/s640/006.JPG" width="640" /></a></div>
<strong><em><span style="font-size: large;"></span></em></strong><br />
<strong><em><span style="font-size: large;">For more recipes from Borden's Single Sensations visit: </span></em></strong><br />
<a href="http://www.bordendairy.com/"><strong><em>http://www.bordendairy.com/</em></strong></a><br />
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<strong><em><span style="font-size: large;">And if you're planning a trip to visit for the day or to stay in Half Moon Bay visit:</span></em></strong><br />
<strong><em><span style="font-size: large;"></span></em></strong><br />
<strong><em><span style="font-size: large;">- <a href="http://newradio.com/pillarpointrvpark">http://newradio.com/pillarpointrvpark</a></span></em></strong><br />
<strong><em><span style="font-size: large;"></span></em></strong><br />
<strong><em><span style="font-size: large;">- <a href="http://www.parks.ca.gov/?page_id=531">http://www.parks.ca.gov/?page_id=531</a></span></em></strong></div>
My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com0tag:blogger.com,1999:blog-6483236147703062709.post-23553738683186218972015-05-05T13:27:00.001-07:002015-05-05T13:45:06.881-07:00Let's Celebrate Cinco de Mayo with Taco Tuesday Dishes!<div style="text-align: center;">
<strong><em><u><span style="font-size: x-large;">Let's Celebrate Cinco de Mayo with Taco Tuesday Dishes!</span></u></em></strong></div>
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<strong><em><span style="font-size: large;">Whether it's because I possibly was of Mexican descendant in a past life or if it's just in my nature I embrace many aspects from the Hispanic culture including love for the brightly alive colors, the celebrations, the language, the music and especially the FOOD! A favorite food celebration of mine that is commonly shared by many, regardless of their ethnicity or nationality, is known as "Taco Tuesday". So how appropriate it is that this years Cinco de Mayo falls on a Tuesday? When preparing tacos the possibilities are endless and there are no rules when it comes to using corn or flour tortillas, home-made or store-bought, steamed or fried...</span></em></strong></div>
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<strong><em><span style="font-size: large;">Ground Beef or Turkey Tacos</span></em></strong></div>
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<strong><em><span style="font-size: large;">Ground Beef or Turkey Taco Casserole</span></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRPm75LWYEPj8jBtFGauEKsMbMlYEUHw8yqGc2dc0ytd_JtYJY6EDQkIcYGpwxBj-kbL239jCAjA6o4pOVuWERkpv-09e8yBPPweIcA_BcJwFdiEY9i3_TatoVZcW-KFIB7bOrwcDHzQ/s1600/Layered+Taco+Casserole+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRPm75LWYEPj8jBtFGauEKsMbMlYEUHw8yqGc2dc0ytd_JtYJY6EDQkIcYGpwxBj-kbL239jCAjA6o4pOVuWERkpv-09e8yBPPweIcA_BcJwFdiEY9i3_TatoVZcW-KFIB7bOrwcDHzQ/s400/Layered+Taco+Casserole+3.jpg" width="400" /></a></div>
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<strong><em><span style="font-size: large;">Shrimp Scampi Tacos with Spinach & Tomatoes</span></em></strong></div>
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<strong><em><span style="font-size: large;">Buffalo Shrimp Tacos with Creamy Dill Slaw</span></em></strong></div>
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<strong><em><span style="font-size: large;">Carne Asada Tacos with Creamy Avocado Chipotle Lime Sauce</span></em></strong></div>
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<span id="goog_8970597"></span><span id="goog_8970598"></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkO_N8tiFpwNwKI9vrTvjAktlYnjEQGSO2pJhG_AKUYlZGuDUlXC7pSxhNO5veZw2OlryeBiceLDnX2s0Pv-lUI3H1IESkbTEvApQew-h8TNUngUHNS2yxFwMeOON0jW-DU1M57PSRd0o/s1600/Carne+Asada+Tacos+with+Creamy+Avocado+Chipotle+Lime+Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkO_N8tiFpwNwKI9vrTvjAktlYnjEQGSO2pJhG_AKUYlZGuDUlXC7pSxhNO5veZw2OlryeBiceLDnX2s0Pv-lUI3H1IESkbTEvApQew-h8TNUngUHNS2yxFwMeOON0jW-DU1M57PSRd0o/s400/Carne+Asada+Tacos+with+Creamy+Avocado+Chipotle+Lime+Sauce.JPG" width="400" /></a></div>
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<strong><em><span style="font-size: large;">Spiced Margarita Carne Asada Tacos with Creamy Cilantro Slaw</span></em></strong></div>
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<strong><em><span style="font-size: large;">Blackened Fish Tacos</span></em></strong></div>
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<strong><em><span style="font-size: large;">Grilled Salmon Tacos </span></em></strong></div>
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<strong><em>For more Mexican dishes, I was inspired by the recipes in <a href="http://www.finecooking.com/recipes/mexican/52390.aspx">The Best of Fine Cooking Mexican magazine!</a></em></strong></div>
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<span style="font-size: x-large;"><strong><em>Happy Cinco de Mayo & Taco Tuesday !</em></strong> </span></div>
My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com1tag:blogger.com,1999:blog-6483236147703062709.post-37093225599968729362015-04-27T13:07:00.002-07:002015-04-27T13:07:33.138-07:00To tofu or not to tofu? That is the question. And, yes, is my answer!<div align="center">
<strong><em><u><span style="font-size: x-large;">To tofu or not to tofu? That is the question. </span></u></em></strong></div>
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<strong><em><u><span style="font-size: x-large;">And ,yes, is my answer!</span></u></em></strong></div>
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<strong><em><span style="font-size: large;">The topic of tofu can be a touchy subject. People either love it, hate it or just don't care to have an opinion about it. Possibly because of its texture or maybe its lack of taste, which only lends itself to be flavored as desired, and in my opinion that's a plus! Here are a couple of my tofu recipes along with some other ideas of how to go about utilizing this source of protein...</span></em></strong></div>
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<strong><em><span style="font-size: large;"></span></em></strong> </div>
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<strong><em><span style="font-size: large;">Barbecue Tofu Purple Cabbage Cups</span></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEw7DJCPkgExzMInbS4EMzJnWDST9BD97s7GhCsHs0LKtuQjQzmL8ipXNgSvRFR6ka5otpFGRIibe1dW9OKppOFHzMptZ69ZMm3CADsi6eQNkKAlAm-ZLrlVQJIc3-sonZdxOROGFD1-w/s1600/Barbecue+Tofu+Purple+Cabbage+Cups.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEw7DJCPkgExzMInbS4EMzJnWDST9BD97s7GhCsHs0LKtuQjQzmL8ipXNgSvRFR6ka5otpFGRIibe1dW9OKppOFHzMptZ69ZMm3CADsi6eQNkKAlAm-ZLrlVQJIc3-sonZdxOROGFD1-w/s1600/Barbecue+Tofu+Purple+Cabbage+Cups.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Calibri;"><em><strong>Serves: 2-4</strong></em></span></div>
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<span style="font-family: Calibri;"><em><strong>Prep: 10 minutes</strong></em></span></div>
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<span style="font-family: Calibri;"><em><strong>Cook: 15 minutes</strong></em></span></div>
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<em><strong></strong></em> </div>
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<span style="font-family: Calibri;"><em><strong>2 T. vegetable oil, for frying</strong></em></span></div>
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<span style="font-family: Calibri;"><em><strong>1 (14 oz.) firm tofu, diced</strong></em></span></div>
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<span style="font-family: Calibri;"><em><strong>½ c. barbeque sauce</strong></em></span></div>
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<span style="font-family: Calibri;"><em><strong>8 purple cabbage cups</strong></em></span></div>
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<em><strong>
<span style="font-family: Calibri;"></span></strong></em></div>
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<span style="font-family: Calibri;"><em><strong></strong></em></span> </div>
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<span style="font-family: Calibri;"><em><strong>Heat oil in a
large non-stick skillet over medium and cook tofu on all sides until slightly
golden about 10 to 15 minutes total.<span style="mso-spacerun: yes;"> </span></strong></em></span></div>
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<em><strong><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Calibri;"></span></strong></em> </div>
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<span style="font-family: Calibri;"><em><strong>Drain tofu onto
paper towel and transfer to a medium bowl.<span style="mso-spacerun: yes;">
</span>Add barbeque sauce and toss to coat evenly.<span style="mso-spacerun: yes;"> </span></strong></em></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Calibri;"><em><strong>Place in cabbage
cups and serve. </strong></em></span></div>
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<span style="font-family: Calibri; font-size: large;"><em><strong>Teriyaki Tofu, Mushroom,
Asparagus & Udon Noodles</strong></em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8afn3LOtiui_I3g0O4g_vLOmpDB6iYlm5VdVVWekQunLSvcQwEvIque_gKJK6QjeIhD5na0wiYxUl7hwNFp2o_jM2nNlrK9ntV1fWdu-o244XLe_kuw7wmpRLN6IcyIAqLHOfYoQt3OU/s1600/Spicy+Teriyaki+Tofu,+Asparagus,+Mushroom+Medley+and+Udon+Noodle+Dish.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8afn3LOtiui_I3g0O4g_vLOmpDB6iYlm5VdVVWekQunLSvcQwEvIque_gKJK6QjeIhD5na0wiYxUl7hwNFp2o_jM2nNlrK9ntV1fWdu-o244XLe_kuw7wmpRLN6IcyIAqLHOfYoQt3OU/s1600/Spicy+Teriyaki+Tofu,+Asparagus,+Mushroom+Medley+and+Udon+Noodle+Dish.JPG" height="480" width="640" /></a></div>
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<em><strong>
</strong></em><span style="font-family: Calibri;"><em><strong>Serves: 4-6</strong></em></span></div>
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<span style="font-family: Calibri;"><em><strong>Prep: 20 minutes</strong></em></span></div>
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<em><strong>
</strong></em><span style="font-family: Calibri;"><em><strong>Cook: 35 minutes</strong></em></span></div>
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<em><strong>
</strong></em><span style="font-family: Calibri;"><em><strong></strong></em></span></div>
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<span style="font-family: Calibri;"><em><strong></strong></em></span> </div>
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</div>
<span style="font-family: Calibri;"><div style="text-align: center;">
<span style="font-family: Times New Roman;">
</span><em><strong>Water, for soaking</strong></em></div>
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<span style="font-family: Times New Roman;"><em><strong>
</strong></em></span></div>
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<em><strong>½ oz. dried oyster mushroom</strong></em></div>
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<span style="font-family: Times New Roman;"><em><strong>
</strong></em></span></div>
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<em><strong>½ oz. dried shiitake mushroom</strong></em></div>
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<span style="font-family: Times New Roman;"><em><strong>
</strong></em></span></div>
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<em><strong>2 T. vegetable oil</strong></em></div>
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<span style="font-family: Times New Roman;"><em><strong>
</strong></em></span></div>
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<em><strong>14 oz. firm tofu, cut in 1-inch cubes</strong></em></div>
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<span style="font-family: Times New Roman;"><em><strong>
</strong></em></span></div>
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<em><strong>1 bundle asparagus, trimmed and cut in ¼</strong></em></div>
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<span style="font-family: Times New Roman;"><em><strong>
</strong></em></span></div>
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<em><strong>2 (14oz.) packets Udon noodles, mushroom flavor</strong></em></div>
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<span style="font-family: Times New Roman;"><em><strong>
</strong></em></span></div>
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<em><strong>4 cloves garlic, minced</strong></em></div>
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<span style="font-family: Times New Roman;"><em><strong>
</strong></em></span></div>
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<em><strong>2 t. lemongrass, minced</strong></em></div>
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<span style="font-family: Times New Roman;"><em><strong>
</strong></em></span></div>
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<em><strong>½ c. teriyaki</strong></em></div>
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<span style="font-family: Times New Roman;"><em><strong>
</strong></em></span></div>
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<em><strong>¼ c. soy sauce</strong></em></div>
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<span style="font-family: Times New Roman;"><em><strong>
</strong></em></span></div>
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<em><strong>2 T. sesame oil</strong></em></div>
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<span style="font-family: Times New Roman;">
</span></div>
</span><div style="text-align: center;">
</div>
<div style="text-align: center;">
<em><strong>
</strong></em><span style="font-family: Calibri;"><em><strong>For mushrooms boil enough water to cover mushrooms in a bowl
and soak until tender, about 20 minutes. Drain reserving mushrooms stock and
set aside. </strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>Heat oil over medium-high heat in a large skillet and add
tofu. Cook until brown on each side about, about 10 minutes. </strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>Add asparagus and continue cooking another 5 minutes. Reduce
heat to low, add noodles, garlic, lemongrass, teriyaki, soy sauce, sesame oil,
mushrooms and reserved stock. </strong></em></span></div>
<div style="text-align: center;">
<em><strong>
</strong></em></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;"><em><strong>Simmer until noodles are plump and flavors have melded,
about 20 minutes. Serve in large bowls.</strong></em> </span></div>
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<span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri; font-size: large;"><strong><em>More inspiration for how to use tofu. And remember, you can always adjust the flavor profiles to your liking!</em></strong></span></div>
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<strong><em>Ras el Hanout Tofu, Cabbage & Carrot Eggrolls with Mango Chutney</em></strong></div>
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<strong><em>Yellow Curry Coconut Tofu, Garbanzo Beans, Green Beans and Raisins over Rice with Toasted Almonds, Coconut & Cilantro</em></strong></div>
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<strong><em>Red Curry Coconut Tofu & Couscous Cabbage Rolls with Greek Yogurt</em></strong></div>
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<strong><em>Green Curry Coconut Tofu, Zucchini, Bean Sprouts and Noodles with Peanuts, Cilantro, Mint & Lime</em></strong></div>
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<strong><em>Tofu, Carrot and Cilantro Cabbage Cups with Spicy Peanut Sauce</em></strong></div>
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<strong><em>Balsamic-Soy Braised Blue Cheese Tofu Burger</em></strong></div>
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<strong><em>Grilled Barbecue Tofu Steaks</em></strong></div>
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<strong><em>Vegetable Lasagna with Spiced Tofu Cream Sauce</em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5I3LNwqBg8f_Z3CTEPW1ZHlMFZQ2lSd6VtS8TrHZ6sS1UgeV3uYqOZjNRqSeMpbk7GLy-QpP5vJsRhSAzohGt8_zoexduxUWyvjEqeFh5Jo1p8ey8tP1dXwgsA0X0XOZGW3Q7X7_71s/s1600/Vegetable+Lasagna+with+Spiced+Tofu+Cream+Sauce+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5I3LNwqBg8f_Z3CTEPW1ZHlMFZQ2lSd6VtS8TrHZ6sS1UgeV3uYqOZjNRqSeMpbk7GLy-QpP5vJsRhSAzohGt8_zoexduxUWyvjEqeFh5Jo1p8ey8tP1dXwgsA0X0XOZGW3Q7X7_71s/s1600/Vegetable+Lasagna+with+Spiced+Tofu+Cream+Sauce+3.jpg" height="300" width="400" /></a></div>
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<em><strong><span style="font-size: large;">Hope you find these recipes and ideas inspirational!!!</span></strong></em></div>
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<em><strong><span style="font-size: large;">For more ways how tofu can tastefully be included into your meals visit, </span></strong></em><a href="http://www.meatlessmonday.com/"><em><strong><span style="font-size: large;">www.meatlessmonday.com</span></strong></em></a><em><strong><span style="font-size: large;">!!! </span></strong></em></div>
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My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com2tag:blogger.com,1999:blog-6483236147703062709.post-17896473994232735732015-04-06T13:14:00.001-07:002015-04-06T13:14:08.521-07:00Tasty Travels to our California Kitchen: California Shrimp Tacos<div align="center">
<strong><em><u><span style="font-size: x-large;">Tasty Travels to our California Kitchen: California Shrimp Tacos</span></u></em></strong></div>
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/8oAPJExYRcc/0.jpg" src="http://www.youtube.com/embed/8oAPJExYRcc?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<em><strong>Serves: 2 (2 tacos per person)</strong></em></div>
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<em><strong>Prep: 10 minutes</strong></em></div>
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<em><strong>Cook: 6 minutes</strong></em></div>
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<em><strong>1 t. olive oil</strong></em></div>
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<em><strong>8 large shrimp</strong></em></div>
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<em><strong>1 clove garlic, minced</strong></em></div>
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<em><strong>4 corn tortillas, steamed</strong></em></div>
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<em><strong>1 c. cabbage, chopped</strong></em></div>
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<em><strong>1/4 c. tomato, diced</strong></em></div>
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<em><strong>1 T. cilantro, minced</strong></em></div>
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<em><strong>1 T. parsley, minced</strong></em></div>
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<em><strong>1 T. lemon balm, minced</strong></em></div>
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<em><strong>1 avocado, pitted</strong></em></div>
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<em><strong>1 lime, zested and juiced</strong></em></div>
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<em><strong>salt and pepper, to taste</strong></em></div>
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<em><strong>Heat the oil over medium in a non-stick skillet and add shrimp. Cook just until pink, about 2 to 3 minutes per side. Add the garlic the last minute stirring to coat the shrimp with all that garlic goodness. </strong></em></div>
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<em><strong>When cool enough to handle carefully cut the shrimp into bite size pieces and add them to the steamed tortillas. </strong></em></div>
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<em><strong>In a small bowl combine cabbage, tomato and herbs and toss to mix well. </strong></em></div>
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<em><strong>In another small bowl combine avocado, lime zest and juice, salt and pepper and mash into a guacamole. </strong></em></div>
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<em><strong>Evenly top each taco with the slaw and smear with the guacamole an enjoy! </strong></em></div>
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My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com0tag:blogger.com,1999:blog-6483236147703062709.post-75799926300955996332015-03-19T13:19:00.000-07:002015-03-19T13:31:08.198-07:00Are You Nuts...About National Nutrition Month...and Perhaps Almonds!?! <div class="separator" style="clear: both; text-align: center;">
<strong><em><span style="font-size: x-large;">GO NUTS</span><span style="font-size: large;">...for National Nutrition Month! Almonds, walnuts, pistachios oh my, I think I'll give the <a href="https://nuts.com/nuts/almonds/">ALMONDS</a> a try!!! I've had the pleasure to participate with <a href="http://nuts.com/">Nuts.com</a>, sharing with you all that is so awesome about almonds. For example, take a look at this almond infographic here...</span></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSCU1c9bRHTZOg70Zs7dk_q7fC7XYDxOqciquiSuD8kexwafjjdCWDVTxyC5Rx1Z9b-9Hm9BB9tjTlLT86x_hzLwULOSJ2pajndI-nNAQPlgROES0WH8GpslQlbKoUZXrw8DGJ8fSp-o/s1600/almond+infographic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSCU1c9bRHTZOg70Zs7dk_q7fC7XYDxOqciquiSuD8kexwafjjdCWDVTxyC5Rx1Z9b-9Hm9BB9tjTlLT86x_hzLwULOSJ2pajndI-nNAQPlgROES0WH8GpslQlbKoUZXrw8DGJ8fSp-o/s1600/almond+infographic.jpg" height="640" width="282" /></a></div>
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<strong><em>Here are some of my favorite ways to celebrate National Nutrition Month with almonds...</em></strong></div>
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<span style="font-family: Calibri; font-size: large;"><strong><em><u>Chocolate Strawberry Banana
Smoothie</u></em></strong></span></div>
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<strong><em><span style="font-family: Calibri;">(almond source: chocolate almond milk)</span></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zqVpD4NbOyB5Nc_RVJThO3CXByKWx0RoDTsEGpwKB245Jmb2fAoQxTk8qX2luj_GPzikYtxkUQ8Ukl1E7-UAd3du9egGV8OFV3XR76h9ZIAgN7DDZ6kROzizRZ1V1yMgfeK3C3dixLI/s1600/PUBLISHED-Strawberry+Banana+Soy+Chocolate+Smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zqVpD4NbOyB5Nc_RVJThO3CXByKWx0RoDTsEGpwKB245Jmb2fAoQxTk8qX2luj_GPzikYtxkUQ8Ukl1E7-UAd3du9egGV8OFV3XR76h9ZIAgN7DDZ6kROzizRZ1V1yMgfeK3C3dixLI/s1600/PUBLISHED-Strawberry+Banana+Soy+Chocolate+Smoothie.jpg" height="300" width="400" /></a></div>
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</em></strong><span style="font-family: Calibri;"><strong><em>Serves: 4</em></strong></span></div>
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</em></strong><span style="font-family: Calibri;"><strong><em>Prep: 5 minutes</em></strong></span></div>
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<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><strong><em>Ingredients<br />
4 c. frozen strawberries<br />
4 bananas, sliced and frozen<br />
1 c. Greek yogurt, honey flavor<br />
6 c. chocolate almond milk<br />
4 sprigs chocolate mint, to garnish<br />
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Directions: <o:p></o:p></em></strong></span></span></div>
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</em></strong><span style="color: #333333; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-hansi-theme-font: minor-latin;"><strong><em><span style="mso-spacerun: yes;"> </span>Combine, ingredients in a
blender beginning with strawberries and bananas then yogurt and soy chocolate
milk. <br />
Blend until smooth. Pour evenly into four glasses and garnish each with a sprig
of chocolate mint.</em></strong><span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri; font-size: large;"><strong><em><u>Kaia’s Tropical Cinnamon
Buckwheat Pancakes</u></em></strong></span></div>
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<strong><em><span style="font-family: Calibri;">(almond source: almond milk, almond butter and whole almonds)</span></em></strong></div>
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<strong><em><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Makes: 6 small cakes</span></em></strong></div>
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<span style="font-family: Calibri;"><strong><em>Prep: 10 minutes</em></strong></span></div>
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<span style="font-family: Calibri;"><strong><em>Cook: 6 minutes</em></strong></span></div>
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<strong><em><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">3/4 c. buckwheat pancake mix</span></em></strong></div>
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<span style="font-family: Calibri;"><strong><em>1/2 c. almond milk</em></strong></span></div>
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<span style="font-family: Calibri;"><strong><em>1 T. vegetable oil</em></strong></span></div>
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<span style="font-family: Calibri;"><strong><em>1 egg</em></strong></span></div>
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<span style="font-family: Calibri;"><strong><em>1/8 t. cinnamon</em></strong></span></div>
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<span style="font-family: Calibri;"><strong><em>3 t. coconut spread</em></strong></span></div>
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<span style="font-family: Calibri;"><strong><em>6 t. creamy almond butter</em></strong></span></div>
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<span style="font-family: Calibri;"><strong><em>1 banana, sliced</em></strong></span></div>
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<span style="font-family: Calibri;"><strong><em>3 T. honey</em></strong></span></div>
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<span style="font-family: Calibri;"><strong><em>1/4 c. sliced almonds</em></strong></span></div>
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<strong><em><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Heat a large non-stick skillet over medium. In a mixing bowl
combine buckwheat pancake mix, almond milk, oil, egg and cinnamon. Mix well and let
sit for a few minutes. </span></em></strong></div>
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<span style="font-family: Calibri;"><strong><em>Using a 1/4 cup spoon the batter into the hot skillet and
cook until golden about 2 to 3 minutes per side. </em></strong></span></div>
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<span style="font-family: Calibri;"><strong><em>Complete pancakes by evenly spreading each with coconut spread and creamy peanut butter, top with sliced bananas,
drizzle with honey and sprinkle with sliced almonds. Enjoy!</em></strong></span></div>
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<strong><em><span style="font-family: Calibri;"></span></em></strong> </div>
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<strong><em><span style="font-family: Calibri;"></span></em></strong> </div>
<span style="font-family: Calibri;"></span><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;"><b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; font-style: normal; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-bidi;"><em><u>Cucumber, Raisin, Almond Salad with Blood Orange Olive Oil Drizzle
Topped with a Port Vinegar Soaked Tomato</u></em></span></b></span></div>
<span style="font-family: Calibri;">
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<b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; font-style: normal; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-bidi;"><em>(almond source: whole almonds)</em></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTu9EdgA7_7_emyJhKNKxBsDKxRJv1g5yZl-Do-EZgen8wrhKo93h2jS45pD93rxbSOMxRUl315hrOL3emrsS4LrnAvgVNA6xvZM3ZIpHHmEsr85t1uab6SRbr0Gyt52glpD3JoXHlqM0/s1600/Blood+Orange+Cucumber,+Raisin+and+Almond+Salad+with+Port+Vinegar+Soaked+Tomato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTu9EdgA7_7_emyJhKNKxBsDKxRJv1g5yZl-Do-EZgen8wrhKo93h2jS45pD93rxbSOMxRUl315hrOL3emrsS4LrnAvgVNA6xvZM3ZIpHHmEsr85t1uab6SRbr0Gyt52glpD3JoXHlqM0/s1600/Blood+Orange+Cucumber,+Raisin+and+Almond+Salad+with+Port+Vinegar+Soaked+Tomato.JPG" height="225" width="400" /></a></div>
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<em><b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">Serves: 4</span></b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></div>
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<em><span style="font-family: Times New Roman;">
</span><b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">Prep: 5 minutes</span></b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></div>
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</em></span></div>
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<span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p><em> </em></o:p></span></div>
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<em><span style="font-family: Times New Roman;">
</span><b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">1 large cucumber, peeled and sliced 1/4
inch thick</span></b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></div>
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<em><span style="font-family: Times New Roman;">
</span><b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">1 c. raisins</span></b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></div>
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<em><span style="font-family: Times New Roman;">
</span><b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">1/2 c. almonds, crushed</span></b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></div>
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<em><span style="font-family: Times New Roman;">
</span><b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">2 T. blood orange olive oil</span></b></em></div>
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<em><span style="font-family: Times New Roman;">
</span><b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">4 slices tomato</span></b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></div>
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<em><span style="font-family: Times New Roman;">
</span><b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">port vinegar, as needed</span></b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></div>
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<span style="font-family: Times New Roman;"><em>
</em></span></div>
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<span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p><em> </em></o:p></span></div>
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<em><span style="font-family: Times New Roman;">
</span><b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">Combine cucumber, raisins and almonds
in a shallow dish and drizzle with blood orange olive oil and toss gently to
coat evenly. </span></b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></div>
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<b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";"><em>Dish
out portions into salad bowls, top with a tomato slice splashed with port
vinegar.</em></span></b></div>
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<b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";"><em></em></span></b> </div>
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<b><span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";"><em></em></span></b> </div>
<span style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";"><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri; font-size: large;"><strong><em><u>Tropical Almond
Butter Soup</u></em></strong></span></div>
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<strong><em><span style="font-family: Calibri;">(almond source: almond butter)</span></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfSnVjxoI-uCsubc3Celiu6V5jGyKiMPlxwimJEsJ7fMtaD7s9G10XhTNM5ObayBsAuVf_0QSaacI3O4Dt-KF6JYe3Y0sA69YCBylGjGdMqsYNf_HrbEJaPhJKNiGIC7rOXJgVQmk5QA/s1600/Peanut+Butter-Spinach-Rice+Soup+with+Tropical+Relish+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfSnVjxoI-uCsubc3Celiu6V5jGyKiMPlxwimJEsJ7fMtaD7s9G10XhTNM5ObayBsAuVf_0QSaacI3O4Dt-KF6JYe3Y0sA69YCBylGjGdMqsYNf_HrbEJaPhJKNiGIC7rOXJgVQmk5QA/s1600/Peanut+Butter-Spinach-Rice+Soup+with+Tropical+Relish+1.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Times New Roman;">
</span><span style="font-family: Calibri;"><strong><em>Serves: 6</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>Prep: 10 minutes</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>Cook: 30 minutes</em></strong></span></div>
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<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span></div>
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<o:p><span style="font-family: Calibri;"><strong><em> </em></strong></span></o:p><span style="font-family: Calibri;"><strong><em>1 T. olive oil</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>1 onion, chopped</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>2 cloves garlic, minced</em></strong></span></div>
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<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>4 c. vegetable or chicken broth, warm</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>1 c. creamy or chucky almond butter</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>1 (14.5 oz.) can diced tomatoes</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>1 t. chili garlic sauce, or favorite hot sauce</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>4 c. fresh spinach leaves</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>1 banana, diced</em></strong></span></div>
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<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>1/2 c. pineapple, diced</em></strong></span></div>
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<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>1/4 c. cilantro, minced</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>1 lime, cut into 6 wedges</em></strong></span></div>
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<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>3 c. cooked white or brown rice</em></strong></span></div>
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<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<o:p><span style="font-family: Calibri;"><strong><em> </em></strong></span></o:p><span style="font-family: Calibri;"><strong><em>In a large pot heat oil over medium and add onions. Cook
until slightly tender about 5 to 7 minutes. Stir in garlic and cook another
minute.</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>In the meantime combine warm broth and peanut butter in a
large bowl and whisk until smooth. Stir in tomatoes and chili garlic sauce then
add to pot. </em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>Bring to a boil, reduce heat to a low simmer and continue
cooking until slightly thickened about 20 minutes. Stir in spinach the last
five minutes of cooking,</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>In a medium bowl combine banana, pineapple and cilantro, mix
well and set aside. </em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><span style="font-family: Calibri;"><strong><em>Assemble dish by placing a disk of rice in the center of the
bowl, ladle soup around rice, top with tropical fruit mix and garnish with a
lime wedge.</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<strong><em><span style="font-family: Calibri;"></span></em></strong> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<strong><em><span style="font-family: Calibri;"></span></em></strong> </div>
<span style="font-family: Calibri;"><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<strong><em><u><span style="font-size: large;">Dark Chocolate
Drizzled Citrus Strawberry Tart with Crushed Almonds</span></u></em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<strong><em>(almond source: whole almonds, almond milk and almond meal/flour)</em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSEhY7FoKUc8GwuPdmK1EWLdvh1GSyRsdT0mkT9pK1Qm17gEBAmgS_7UFkc6WuYUycxRbDGLQMsyfyvrM5qpdnx_gYuLnfbII7p7U04sqcAs_vsM8Q0l6Dgyf1plH9f-6FL7dazlTqg4/s1600/004+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSEhY7FoKUc8GwuPdmK1EWLdvh1GSyRsdT0mkT9pK1Qm17gEBAmgS_7UFkc6WuYUycxRbDGLQMsyfyvrM5qpdnx_gYuLnfbII7p7U04sqcAs_vsM8Q0l6Dgyf1plH9f-6FL7dazlTqg4/s1600/004+(9).JPG" height="400" width="300" /></a></div>
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</div>
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<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>Serves: 8</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>Prep: 20 minutes</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>Cook: 40 minutes</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<o:p><strong><em> </em></strong></o:p><strong><em>2 T. almond milk</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>1 t. fresh lemon juice</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>½ c. whole wheat flour</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em> 1/4 c. all-purpose flour</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<strong><em>1/4 almond flour/meal</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>2 t. sugar</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>1/8 t. salt</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>¼ c. unsalted butter, cold and cubed</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>3 T. cold water</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>3 c. strawberries, hulled and sliced thin</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>2 T. fresh orange juice</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>1 T. cornstarch</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>3 T. sugar</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>1 c. dark chocolate chips</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>½ c. almonds, crushed</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<o:p><strong><em> </em></strong></o:p><strong><em>In a small bowl
combine, almond milk and lemon juice, let sit for about 5 minutes to sour and
thicken slightly. </em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>For the crust
combine flour, sugar, salt and butter in a food processor and pulse until it
resembles coarse crumbles. Still pulsing slowly pour sour milk and cold water
into processor until a dough forms. Turn mixture out onto a floured surface and
knead about ten times until pliable. Form dough into a ball, wrap and place in
refrigerator for about 20 minutes. </em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>Preheat oven to
425 degrees. For filling in a medium bowl combine strawberries, orange juice, cornstarch
and sugar. Mix well. </em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>Roll out dough to
fit into a 9-inch tart pan and fill with strawberry mixture. Bake until golden
and bubbly, about 40 minutes. Let cool on wire rack almost completely.</em></strong></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Times New Roman;"><strong><em>
</em></strong></span><strong><em>In a small sauce
pan melt dark chocolate chips over medium-low until smooth. Drizzle over top of
tart and sprinkle with crushed almonds. Slice and serve. </em></strong></div>
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<strong><em>Hope you enjoy my recipes. What are your favorite ways to use almonds? I'd love to know in the comments below, always looking for new recipes! </em></strong></div>
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<strong><em>For more information about Nuts.com, a family business since 1929, visit <a href="http://www.nuts.com/">www.nuts.com</a>!!! </em></strong></div>
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My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com0tag:blogger.com,1999:blog-6483236147703062709.post-28117985108548184292015-03-02T14:11:00.002-08:002015-03-02T14:11:25.517-08:00Meatless Monday Lunch: Falafel Favorites<div style="text-align: center;">
<strong><em><u><span style="font-size: x-large;">Meatless Monday Lunch: Falafel Favorites</span></u></em></strong></div>
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<strong><em><span style="font-size: large;">One of my go-to lunches on Meatless Monday is FALAFEL! There are so many ways it can be prepared and served. Here are a few of my favorites...</span></em></strong></div>
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<strong><em><span style="font-size: large;"><span style="font-size: small;">My Mediterranean Cobb Salad (simply substitute your normal choice of protein for falafel, paired with traditional Cobb salad ingredients)</span></span></em></strong></div>
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<strong><em>Falafel Nachos on Toasted Pita Triangles (decorate with your favorite nacho toppings)</em></strong></div>
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<strong><em>Falafel Burger with Flavored Hummus (I prepare falafel mix as directed, form them into patties using a cookie cutter and then freeze for later use. Make a falafel burger using your favorite burger toppings.)</em></strong></div>
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<strong><em>Mini Falafel Pita Pockets</em></strong></div>
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<strong><em>Falafel Pitas (the possibilities are endless when it comes to pitas my favorites are hummus, honey Greek yogurt, greens including mint-parley-basil-cilantro, avocado, tomato, cucumber, pepperoncini, sprouts, olives-capers and cheese, especially feta!!!)</em></strong></div>
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<strong><em><span style="font-size: x-large;">For more Meatless Monday recipes visit, </span></em></strong><a href="http://www.meatlessmonday.com/"><strong><em><span style="font-size: x-large;">www.meatlessmonday.com</span></em></strong></a> </div>
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My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com0tag:blogger.com,1999:blog-6483236147703062709.post-50397877662543713252015-02-21T17:06:00.001-08:002015-02-21T17:06:54.260-08:00Tasty Travels to Italy- Bird in a Pesto Pasta Nest<div style="text-align: center;"><strong><em><u><span style="font-size: x-large;">Tasty Travels to Italy: Bird in a Pesto Pasta Nest</span></u></em></strong></div><div style="text-align: center;"> </div><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/ebU5rX-JNRE" width="459"></iframe><br /></div><div style="text-align: center;"> </div><div style="text-align: center;"><strong><em>Serves: 2</em></strong></div><div style="text-align: center;"><strong><em>Prep: 5 minutes</em></strong></div><div style="text-align: center;"><strong><em>Cook: 10 minutes</em></strong></div><div style="text-align: center;"><strong><em></em></strong> </div><div style="text-align: center;"><strong><em>1 t. olive oil</em></strong></div><div style="text-align: center;"><strong><em>3 c. cooked whole wheat spaghetti or other string pasta</em></strong></div><div style="text-align: center;"><strong><em>2 eggs</em></strong></div><div style="text-align: center;"><strong><em>1 T. store-bought pesto</em></strong></div><div style="text-align: center;"><strong><em>2 t. parmesan cheese</em></strong></div><div style="text-align: center;"><strong><em>pinch black pepper, to taste</em></strong></div><div style="text-align: center;"><strong><em></em></strong> </div><div style="text-align: center;"><strong><em>Heat oil in a non-stick skillet over medium and add pasta. Form into a a circle and create a hole in the center. Continue to cook another few minutes until pasta is slightly golden.</em></strong></div><div style="text-align: center;"><strong><em>As carefully as possible use a spatula to flip the pasta and recreate a hole in the center if needed.</em></strong></div><div style="text-align: center;"><strong><em></em></strong> </div><div style="text-align: center;"><strong><em>Crack an egg into the hole, cover with a lid, reduce heat to low and cook until the egg white is no longer transparent and the yolk is still runny, about a few minutes. </em></strong></div><div style="text-align: center;"><strong><em></em></strong> </div><div style="text-align: center;"><strong><em>Complete pasta nest by spoons pesto across the top of the pasta and sprinkle with parmesan cheese and pepper. Enjoy!</em></strong> </div><div style="text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeETd89h1K4ZRHulRokWrMiMvSj-vZ9QvudjwBWq-tkuL2mkYVi3RcaEotkSqCCqACBMjhyphenhyphen7zk44a1hnXUs635iqpLHvJeQreb9ek0KZNpq0b1VRL5bYHLgU-i5fz3My9uaFAB2Mxn78I/s1600/Bird+in+a+Pesto+Pasta+Nest-ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeETd89h1K4ZRHulRokWrMiMvSj-vZ9QvudjwBWq-tkuL2mkYVi3RcaEotkSqCCqACBMjhyphenhyphen7zk44a1hnXUs635iqpLHvJeQreb9ek0KZNpq0b1VRL5bYHLgU-i5fz3My9uaFAB2Mxn78I/s1600/Bird+in+a+Pesto+Pasta+Nest-ingredients.jpg" height="480" width="640" /></a></div><br /><br />
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<strong><em><u><span style="font-size: x-large;">The Great Food Blogger Cookie Swap 2014</span></u></em></strong><br />
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<strong><em>I've had the pleasure and honor of participating in The Great Food Blogger Cookie Swap, hosted by Lindsay of <a href="http://www.loveandoliveoil.com/">Love & Olive Oil</a> and Julie of <a href="http://www.thelittlekitchen.net/">The Little Kitchen</a>, for three years in a row now. My family and I love receiving the unknown batches of cookies from fellow food bloggers but I enjoy even more baking up some creations of my own to share. This year I decided on making a cookie bar that my mom has always made each year for Christmas although I put a tropical twist on it...</em></strong></div>
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<strong><em><span style="font-size: large;">Tropical Magic Cookie Bars</span></em></strong></div>
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<strong><em>1/2 c. melted butter</em></strong></div>
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<strong><em>1 1/2 c. graham cracker crumbs</em></strong></div>
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<strong><em>1 c. chopped walnuts</em></strong></div>
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<strong><em>1 (6 oz.) package dark chocolate chips</em></strong></div>
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<strong><em>1 1/3 c. or (3 1/2 oz.) can flaked coconut</em></strong></div>
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<strong><em>1/2 c. chopped dried mango</em></strong></div>
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<strong><em>1/2 c. raisin medley</em></strong></div>
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<strong><em>1 1/3 c. (15 oz.) can sweetened condensed milk</em></strong></div>
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<strong><em>Preheat oven to 350 degrees. Into the bottom of a lined cookie sheet pout melted butter and evenly sprinkle on graham cracker crumbs. Then also evenly layer remaining ingredients, reserving the condensed milk for drizzling on last. </em></strong></div>
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<strong><em>Bake for about 25 minutes or until golden. </em></strong></div>
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<strong><em>Allow to cool before cutting into squares.</em></strong> </div>
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<strong><em>I would like to give a special thank you to the three lovely bakers for sending their tasty treats our way...</em></strong></div>
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<a href="http://www.pintsizedbaker.com/"><strong><em>Pint Sized Baker</em></strong></a><strong><em> and Karyn's Fudgy Macadamia Nut & Cranberry Pistachio Sugar Cookies</em></strong></div>
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<a href="http://www.abbieanderica.com/"><em><strong>Abbie and Erica's Coast to Coast Adventures</strong></em></a><em><strong> and Erica's Peanut Butter Cookies three ways (original, dark chocolate & Pretzel and Marshmallow)</strong></em></div>
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<a href="http://www.inkfoods.com/"><em><strong>Ink Foods</strong></em></a><em><strong> and Kristen's Oatmeal Chocolate Cranberry Cookies</strong></em></div>
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<strong><em><span style="font-size: large;">Want to get in on The Food Blogger Cookie Swap in years to come and help support Cookies for Kids Cancer...visit </span></em></strong><a href="http://eepurl.com/qCABj" rel="nofollow" style="-ms-word-wrap: break-word; color: #15bec9; font-weight: normal; text-decoration: underline;" target="_blank"><strong><em><span style="font-size: large;">http://eepurl.com/qCABj</span></em></strong></a><strong><em><span style="font-size: large;">, where you can sign up to receive notifications about the cookie swap!!!</span></em></strong></div>
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My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com2tag:blogger.com,1999:blog-6483236147703062709.post-42845947938839772342014-12-08T12:53:00.001-08:002014-12-08T12:53:22.778-08:00Kaia's Meatless Monday Lunchbox<div style="text-align: center;">
<strong><em><u><span style="font-size: x-large;">Kaia's Meatless Monday Lunchbox</span></u></em></strong></div>
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<strong><em><u><span style="font-size: x-large;"></span></u></em></strong> </div>
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<strong><em><span style="font-size: large;">I always have fun packing up lil' lunches for my kiddos, Kaia, who is eight and in the third grade, and Marlee, who is 20 months...both huge eaters and definite foodies in the making. On Mondays we like to celebrate <a href="http://www.meatlessmonday.com/">Meatless Monday</a>, filling up the lunchbox with a variety of flavors and colors. Here's what's on the menu today...</span></em></strong></div>
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<strong><em>~ Egg Salad Sandwich on Whole Grain with Pickle Spear</em></strong></div>
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<strong><em>~ Veggies with Hummus Dip</em></strong></div>
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<strong><em>~ Orange Slices</em></strong></div>
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<strong><em>~ Graham Cracker-Banana-Cream Cheese Squares</em></strong></div>
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<strong><em>~ Carrot Bread with Raisin Medley & Dark Chocolate Chips</em></strong></div>
My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com0tag:blogger.com,1999:blog-6483236147703062709.post-79758233462113941422014-11-28T17:58:00.002-08:002014-11-28T17:58:48.418-08:002014 Butterball Cookbook Plus Blogger Contest: Ole' Ole' Ole' Mole Left-Over Turkey Quesadilla <div style="text-align: center;">
<strong><em><u><span style="font-size: x-large;">Butterball Ole' Ole' Ole' Mole Left-Over Turkey Quesadilla</span></u></em></strong> </div>
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<strong><em><span style="font-size: large;">Butterball is hosting the <a href="http://contest.butterball.com/about">2014 Butterball Cookbook Plus Blogger Contest</a> challenging food bloggers to get creative using left-over Butterball turkey meat. Wondering what to do with all that left-over turkey taking up space in your refrigerator after Thanksgiving? Try my Ole' Ole' Ole' Mole Turkey Quesadillas, perfect as an appetizer or a meal paired with rice and beans...</span></em></strong></div>
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<span style="font-family: Calibri;"><em><strong>Serves: 8</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>Prep: 10 minutes</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>Cook: 30-35 minutes</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<o:p><span style="font-family: Calibri;"><em><strong> </strong></em></span></o:p></div>
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<o:p></o:p><span style="font-family: Calibri;"><em><strong>1 dried poblano chile</strong></em></span></div>
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</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>1 dried mulato chile</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>1 dried chipotle chile</strong></em></span></div>
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</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>Hot water, as needed</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>2 T. vegetable oil, divided</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>1 ¼ lbs. left-over Butterball turkey, shredded </strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>1 pinch salt and pepper, to taste</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>1 onion, diced</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>2 cloves garlic, minced</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>1 t. cumin</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>1 t. dried Mexican oregano, or regular oregano</strong></em></span></div>
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</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>½ t. cinnamon</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>8 oz. can tomato sauce</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>14.5 oz. can chicken broth</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>1 oz. Mexican chocolate</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>2 T. hazelnut chocolate spread</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>2 T. unsalted butter</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>8 large flour tortillas</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>2 c. shredded Mexican cheese blend</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>½ c. sour cream</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>8 cilantro sprigs, garnish</strong></em></span></div>
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<em><strong>
</strong></em></div>
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<o:p><span style="font-family: Calibri;"><em><strong> </strong></em></span></o:p></div>
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<o:p></o:p><span style="font-family: Calibri;"><em><strong>Boil enough water to soak dried chilies in a bowl until
softened, remove stem and seeds then chop and set aside. Heat one tablespoon of
oil in a large non-stick skillet and add ground turkey. Cook until no longer
pink, about 8 to 10 minutes. Season with salt and pepper, drain then transfer
to a large bowl and set aside. </strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>In the meantime heat remaining tablespoon of oil in a medium
pot and add onion. Cook until almost tender about 5 to 7 minutes. Add garlic
and cook another minute. </strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>Stir in cumin, oregano, cinnamon, tomato sauce, broth,
Mexican chocolate, Jif Hazelnut Chocolate Spread and chilies. Bring to a boil
reduce heat to low and simmer about 10 minutes for flavors to meld. </strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>Carefully ladle mole sauce into a blender and pulse until
smooth. Pour sauce over turkey and toss to coat evenly. Assemble quesadillas by
sprinkling half of each tortilla with two tablespoons of cheese, evenly spoon
turkey mixture and spread out almost to the edges, sprinkle another two
tablespoons of cheese on top of that then fold in half. </strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>Working in batches, melt butter in another large non-stick
skillet and cook quesadillas until slightly golden about 3 to 5 minutes per
side. </strong></em></span></div>
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<em><strong>
</strong></em></div>
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<span style="font-family: Calibri;"><em><strong>Serve each quesadilla with one tablespoon of sour cream and
garnish with a cilantro sprig.</strong></em></span></div>
My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com0tag:blogger.com,1999:blog-6483236147703062709.post-90311739597531768692014-11-28T15:28:00.000-08:002014-11-28T15:30:09.604-08:00Family Turkey Platter Battle 2014 <div align="center">
<strong><em><u><span style="font-size: x-large;">Family Turkey Platter Battle 2014</span></u></em></strong></div>
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<strong><em><u><span style="font-size: x-large;"></span></u></em></strong> </div>
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<strong><em><span style="font-size: large;">My vegetable turkey platter made up of sausage-cream cheese stuffed mushrooms, cheesy soyrizo-potato mini pies, spiced sweet potato mini phyllo cups with marshmallow whip cream and toasted coconut, prosciutto wrapped asparagus and some veggies (cucumber, broccoli, bell peppers, mushrooms & olives) for the body of the turkey</span></em></strong></div>
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<strong><em><span style="font-size: large;">My parents meat-cheese-cracker and deviled egg turkey platters</span></em></strong></div>
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<strong><em><span style="font-size: large;">My brothers fruit turkey platter</span></em></strong></div>
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<strong><em><span style="font-size: large;">And the winner is...the whole family! You know what they say, a family who plays together stays together...Happy Thanksgiving!!!</span></em></strong></div>
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My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com0tag:blogger.com,1999:blog-6483236147703062709.post-92089092169789940822014-11-11T13:24:00.001-08:002014-11-11T13:24:31.124-08:00The Great Fatburger Kitchen Cook-off: The Real Fatburger of Beverly Hills<div style="text-align: center;"><strong><em><u><span style="font-size: x-large;">The Great Fatburger Kitchen Cook-off featuring The Real Fatburger of Beverly Hills</span></u></em></strong></div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/E7DxNTp-kHA" width="459"></iframe><br /></div>My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com0tag:blogger.com,1999:blog-6483236147703062709.post-3469942646049188862014-10-14T17:35:00.000-07:002014-10-14T18:31:17.809-07:00Uncle Ben's Beginner's Cooking Contest: Kaia's Sweet & Sour Porcupine Meatballs in a Broccoli Forest<div style="text-align: center;">
<u><em><strong><span style="font-size: x-large;">Uncle Ben's Beginner's Cooking Contest</span></strong></em></u> </div>
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<em><strong>In this contest us parents with children in grades kindergarten through 8th had the opportunity to submit home videos of our family preparing a rice-based dish and sharing our experience cooking together. Not only is this experience a great bonding moment but our children also learn a life-long skill of getting in the kitchen to cook and keep healthy. </strong></em></div>
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<em><strong>PRETTY PLEASE, vote for Kaia's Sweet & Sour Porcupine Meatballs in a Broccoli Forest recipe video from October 15–October 29, 2014. You can vote once a day, so feel free to come back often. She has the chance to win $15, 000 personally and $30,000 for her school to enhance their cafeteria!</strong></em></div>
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<strong><em>Simply go to this link, <a href="https://www.bensbeginnerscontest.com/brand/gallery">https://www.bensbeginnerscontest.com/brand/gallery</a>, and search for Kaia's name or porcupine meatballs. Her recipe will appear where you can vote and even share with others to vote...remember once per day...many thanks!!! </em></strong></div>
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<em><strong><span style="font-size: large;">Kaia's Sweet & Sour Porcupine Meatballs in a Broccoli Forest</span></strong></em></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Dfr01l5nO9E?feature=player_embedded' frameborder='0'></iframe></div>
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<em><strong>Serves: 4 (3 meatballs each)</strong></em></div>
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<em><strong>Prep: 20 minutes</strong></em></div>
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<em><strong>Cook: 20 minutes</strong></em></div>
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<em><strong></strong></em> </div>
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<em><strong>Sauce:</strong></em></div>
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<em><strong>1 T. olive oil</strong></em></div>
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<em><strong>1/4 c. onion, minced</strong></em></div>
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<em><strong>1 clove garlic, minced</strong></em></div>
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<em><strong>1 (14 oz.) can tomato sauce</strong></em></div>
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<em><strong>1 tomato, diced</strong></em></div>
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<em><strong>1 T. brown sugar</strong></em></div>
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<em><strong>1 T. apple cider vinegar</strong></em></div>
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<em><strong>1/2 t. salt</strong></em></div>
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<em><strong>1/4 t. pepper</strong></em></div>
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<em><strong></strong></em> </div>
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<em><strong>Meatballs:</strong></em></div>
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<em><strong>2 T. olive oil</strong></em></div>
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<em><strong>1 lb. ground turkey</strong></em></div>
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<em><strong>1/2 uncooked Uncle Ben's white rice </strong></em></div>
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<em><strong>1/4 c. onion, minced</strong></em></div>
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<em><strong>1 clove garlic, minced</strong></em></div>
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<em><strong>1 t. salt</strong></em></div>
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<em><strong>1/8 t. pepper</strong></em></div>
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<em><strong>1/2 c. water</strong></em></div>
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<em><strong>1 head broccoli, cut into florets</strong></em></div>
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<em><strong>For the sauce heat oil in a large non-stick skillet over medium heat. Add onion and garlic and cook 3 to 5 minutes before stirring in remaining ingredients. Crank heat up until sauce is simmering, reduce to a low simmer and cook until slightly reduced and thickened about 15 to 20 minutes, stirring frequently. </strong></em></div>
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<em><strong>In the meantime combine ingredients for the meatballs in a large bowl. Using hands mix gently and form into rounds about the size of a golf ball. Heat oil in a separate large non-stick skillet over medium and cook meatballs until golden about 3 minutes per side. </strong></em></div>
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<em><strong>Transfer meatballs to sauce, coating the meatballs, cover and continue to simmer on low until tender and flavors have melded about another 10 minutes. </strong></em></div>
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<em><strong>While both sauce and meatballs are about to be ready simply steam the broccoli just until tender about 5 to 7 minutes.</strong></em> </div>
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<em><strong><span style="font-size: large;">Broccoli Forest</span></strong></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8yXkxn6_lJG-h28S5JB3mjNppYcVAgvjfgrdJ9k8sZxXfjYruGPv4AJDftv2_7sb3RyhJqQpTG12u7pS5p-BKfRSUEzVHlDprOHF_HKZJ2DcCKjMRX55G98OO5qG8IXUJBQWVMlXkOlA/s1600/broccoli+forest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8yXkxn6_lJG-h28S5JB3mjNppYcVAgvjfgrdJ9k8sZxXfjYruGPv4AJDftv2_7sb3RyhJqQpTG12u7pS5p-BKfRSUEzVHlDprOHF_HKZJ2DcCKjMRX55G98OO5qG8IXUJBQWVMlXkOlA/s1600/broccoli+forest.jpg" height="388" width="640" /></a></div>
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<em><strong>(Not my photo)</strong></em></div>
My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com0tag:blogger.com,1999:blog-6483236147703062709.post-24634016086907908322014-10-08T22:44:00.000-07:002014-10-08T22:45:55.666-07:00Wing and Wilted Salad Wednesday: Raspberry-Jalapeno Glazed Wings and Wilted Arugula-Spinach-Tomato Salad with Balsamic-Bacon Vinaigrette & Sunny Side Egg<div style="text-align: center;">
<u><em><strong><span style="font-size: x-large;">Wing and Wilted Salad Wednesday</span></strong></em></u></div>
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<span style="font-size: large;"><em><strong>Raspberry-Jalapeno Glazed Wings and Wilted Arugula-Spinach-Tomato Salad with Balsamic-Bacon Vinaigrette & Sunny Side Egg</strong></em> </span><br />
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<em><strong>Keepin' it fun in the kitchen and theming out dinner night...and tonight I came up with WING and WILTED SALAD WEDNESDAY!!!</strong></em><br />
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<em><strong>Serves: 4 (6 wings each)</strong></em><br />
<em><strong>Prep: 10 minutes</strong></em><br />
<em><strong>Cook: 1 hour 15 minutes</strong></em><br />
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<em><strong>24 wings</strong></em><br />
<em><strong>2 T. vegetable oil</strong></em><br />
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<em><strong>1/2 c. red raspberry jam</strong></em><br />
<em><strong>1/4 c. jalapeno jelly</strong></em><br />
<em><strong>2 T. balsamic vinegar</strong></em><br />
<em><strong>1/2 c. water, or more as needed</strong></em><br />
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<em><strong>2 c. arugula</strong></em><br />
<em><strong>2 c. spinach </strong></em><br />
<em><strong>2 tomatoes, diced</strong></em><br />
<em><strong>2 celery stalks, sliced</strong></em><br />
<em><strong>1/4 c. basil leaves, minced</strong></em><br />
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<em><strong>4 slices bacon</strong></em><br />
<em><strong>2 T. Dijon mustard</strong></em><br />
<em><strong>3 T. balsamic vinegar</strong></em><br />
<em><strong>1 T. brown sugar</strong></em><br />
<em><strong>1 clove garlic, grated</strong></em><br />
<em><strong>1 pinch salt and pepper to taste</strong></em><br />
<em><strong>4 eggs</strong></em><br />
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<em><strong>Preheat oven to 375 degrees F. Place wings in a large bowl and drizzle with oil. Toss to coat evenly then lay skin side up on a rack placed over a baking sheet. Bake until golden crisp turning a couple times while cooking. Should take about 1 hour and 15 minutes. Remove and set aside. </strong></em><br />
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<em><strong>In the meantime for the glaze combine raspberry jam, jalapeno jelly, balsamic and water. Bring to a low boil, reduce heat and simmer on low until slightly thickened about 15 to 20 minutes. Remove from heat and also set aside. Use a basting brush to evenly glaze wings until completely coated. </strong></em><br />
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<em><strong>In a medium bowl combine arugula, spinach, tomato, celery and basil. Set aside. </strong></em><br />
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<em><strong>For the dressing heat a large non-stick skillet over medium and add bacon. Cook until crisp about 5 to 7 minutes, reserving fat. Remove and drain on paper towel. When cool chop into small bits. Using the same skillet add eggs and cook just until the white is set. (You can cover the skillet with a lid, turn off the heat and allow to sit a minute or two) Combine remaining ingredients, excluding eggs but including the bacon bits and fat, in a small bowl and whisk until slightly emulsified. Serve each portion of salad with one sunny side egg and evenly drizzle with vinaigrette.</strong></em> </div>
My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com0tag:blogger.com,1999:blog-6483236147703062709.post-19423212441321253102014-10-07T20:48:00.004-07:002014-10-07T20:48:54.573-07:00Cinnamon-Spiced Carne Asada Taco Tuesday<div style="text-align: center;">
<u><em><strong><span style="font-size: x-large;">Cinnamon-Spiced Carne Asada Taco Tuesday</span></strong></em></u></div>
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<strong><em>With little kiddos in the house we try and make our meals fun. And one way we do that is having "theme" night such as...TACO TUESDAY!!! </em></strong></div>
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<strong><em>Serves: 4 (2 tacos per serving)</em></strong></div>
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<strong><em>Prep: 10 minutes</em></strong></div>
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<strong><em>Cook: 15 minutes</em></strong></div>
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<strong><em>1/4 c. vegetable oil, divided (or more as needed)</em></strong></div>
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<strong><em>6 slices carne asada</em></strong></div>
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<strong><em>1 t. garlic salt </em></strong></div>
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<strong><em>1/2 t. pepper</em></strong></div>
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<strong><em>1/4 t. cinnamon</em></strong></div>
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<strong><em>1/4 t. paprika</em></strong></div>
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<strong><em>8 corn tortillas</em></strong></div>
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<strong><em>1 large avocado, halved and pitted</em></strong></div>
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<strong><em>1 T. Greek yogurt, honey-flavored</em></strong></div>
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<strong><em>1 c. cheddar cheese, shredded</em></strong></div>
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<strong><em>1 1/2 c. cabbage, chopped</em></strong></div>
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<strong><em>1/4 c. cilantro, minced</em></strong></div>
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<strong><em><u></u></em></strong> </div>
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<strong><em>Heat two tablespoons of oil in a large non-stick skillet over medium-high and begin cooking tortillas a few minutes on each side until slightly golden, forming them into a taco shell. Drain on paper towel and set aside. </em></strong></div>
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<strong><em>In the meantime heat remaining oil in a cast iron grill also over medium-high and cook carne asada until medium temperature about 2 to 3 minutes per side. Remove and allow to cool slightly before slicing and/or chopping. </em></strong></div>
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<strong><em>In a small bowl combine avocado and yogurt and using a fork mash into guacamole. </em></strong></div>
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<strong><em>Assemble tacos by evenly smearing each taco shell with guacamole, next the carne asada, then cheese and finally cabbage and cilantro. </em></strong></div>
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<strong><em>* One of our favorite simple side dishes when it's TACO TUESDAY is cheesy refried beans</em></strong></div>
My Kitchen Kreations to Youhttp://www.blogger.com/profile/14770388206405834135noreply@blogger.com0