tag:blogger.com,1999:blog-17780837127585561022024-03-05T11:53:33.572-08:00The Fork Diariesemily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-1778083712758556102.post-58982902696586177972013-09-04T08:19:00.000-07:002013-09-04T08:19:04.464-07:00Whole30 • The Last 15We finally finished the Whole30!<br />
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If you didn't know already, my family and I have taken the last 30 days and changed our eating habits through the <a href="http://whole9life.com/2013/08/the-whole30-program/" target="_blank">Whole30 Program</a>. I <a href="http://forkdiaries.blogspot.com/2013/08/whole-30-first-15.html" target="_blank">posted an update halfway through the program</a> and I figured I ought to post an update at the end.<br />
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We've technically reached the "end" of the program, but I don't have any intentions of going back to the way we used to eat.<br />
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It's the end, but it's so not the end. If you know what I mean.<br />
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In <a href="http://forkdiaries.blogspot.com/2013/08/whole-30-first-15.html" target="_blank">the first 15 days</a> I saw many changes in my skin, weight, energy levels, and even my eyelashes (yes please).<br />
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And in the last 15 days?<br />
I AM BEYOND HAPPY.<br />
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I chose to do the Whole30 (and basically made the rest of my family) so that we could be healthy overall. I wanted to see if sickness, skin irritations, intestinal discomfort, lack of energy, etc etc would show any change. We lead a pretty busy life and it seemed like we were constantly exhausted and sluggish; not to mention the fact that my one year old was sick almost every week with one sickness or another. And we already were eating pretty healthy!!<br />
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It's amazing what some simple changes in your diet will do.<br />
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Let me just tell you what we DON'T have after 30 days...<br />
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Unexplained sickness<br />
Sensitive skin<br />
Little to no energy<br />
Constipation (oh come on...you know you've had it too)<br />
Headaches<br />
Sluggishness<br />
Unexplained grogginess<br />
LOVE HANDLES!! (ya, I'm excited about this one)<br />
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Losing weight was so not the point, but it was an added bonus...bye bye baby weight! I lost a total of 19 pounds (which was the rest of my baby weight...plus some). The last time I weighed what I do now I was in highschool! Outside of needing to tighten those abs up a little, I'm in the best shape I think I've ever been in. I do exercise regularly though, so that definitely played a part.<br />
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My skin has remained almost completely clear. At one point in the last few weeks I ate something that had added sugar (oops...total accident. I didn't know!) By the end of the day my face and back were broke out. (ew.) I couldn't believe how quickly my body reacted after having been clean for only a few weeks. It was a big eye opener for me.<br />
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My energy levels are pretty consistent now, and unless I pull an all-nighter with the baby I stay pretty focused and alert all day long. It feels so good to wake up in the morning feeling refreshed and maintain that feeling throughout the day.<br />
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And this is my favorite part of our Whole30 experience...<br />
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For the first time in a year my son has been sickness free for a consecutive 30 days. (I thought back to when he started getting sick all the time and realized it was when I switched him over to cows milk.) His appetite has easily tripled and he is thoroughly enjoying almost every vegetable I feed him. He is eating more servings of vegetables each day than the average adult. As a parent, I am amazed at his transformation the most. He's even happier and more well-mannered!<br />
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I HIGHLY recommend you consider this program. I've read and heard quite a few negative comments suggesting that this is a "crash diet" or that it's "extremely unhealthy because our bodies NEEEEED grains." I think its important to consider that much of what we eat either isn't what our bodies were ever intended to have, or it includes ingredients that are not healthy. Our bodies may neeeed grains, but not chemically modified ones. And the truth is, if you do this only to lose wight and then jump right back into your unhealthy habits as soon as it's over, then you will probably see "crash diet" results.<br />
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For us this wasn't a diet...it was a life lesson.<br />
And we don't regret it one bit.<br />
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So here is a breakdown of the last 15 days... (any repeats from the previous 15 days will be linked to my <a href="http://forkdiaries.blogspot.com/2013/08/whole-30-first-15.html" target="_blank">first Whole30 post</a>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkfyAzY-4BluX3zaiNQ5rNPDY7P1XFM8pDBr3ZHdIF427Sba5DDecMFmrlEzqrqwL0JHeRZUB_-HZCoojJUlppYhMVrvIyQQuWQpcyF_a9ZTIkVb0qrO9gZBEfVFauVvrm03DVrqhi6M/s640/blogger-image-2071675951.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkfyAzY-4BluX3zaiNQ5rNPDY7P1XFM8pDBr3ZHdIF427Sba5DDecMFmrlEzqrqwL0JHeRZUB_-HZCoojJUlppYhMVrvIyQQuWQpcyF_a9ZTIkVb0qrO9gZBEfVFauVvrm03DVrqhi6M/s200/blogger-image-2071675951.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7E0BD-lv33Vkd_a2UMHTbu4QzPawajTouIyCDDx1-A-TyPHBVg9F6yXVbAyxAKvjriZkM8CCZ6LuTdbObHw-NvFN1koNbjZOf6EDazZak5RMR8TCte5YbaepcjT7R6IyaKgT8kNI6JuU/s640/blogger-image--1522878588.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7E0BD-lv33Vkd_a2UMHTbu4QzPawajTouIyCDDx1-A-TyPHBVg9F6yXVbAyxAKvjriZkM8CCZ6LuTdbObHw-NvFN1koNbjZOf6EDazZak5RMR8TCte5YbaepcjT7R6IyaKgT8kNI6JuU/s200/blogger-image--1522878588.jpg" width="200" /></a></div>
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Breakfast:</div>
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Taco egg scramble</div>
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Avacado</div>
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Sliced strawberries</div>
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Lunch:</div>
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Garlic chicken</div>
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Roasted broccoli</div>
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Pineapple</div>
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I used leftover taco meat in our scrambled eggs. Topped with salsa, avacado, and cilantro it's seriously one of my new favs. </div>
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To roast broccoli, toss cut broccoli florets in olive oil, salt, and pepper. Roast at 400 for about 15 minutes, or until tender. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIgW4-fzAFshwLHEhR0jT5ToZaHjQfW9JTWwCaa6ziR6aGr5sowefjwtTSGkb9nzJfUuST6rQ8VGvtqlxfPkdIFEwkAVNqE_U79BDZ02GEpT3fFQ4GfKG0BRHtDMBE_ilNXVy11gOj3Y/s640/blogger-image-1620028754.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIgW4-fzAFshwLHEhR0jT5ToZaHjQfW9JTWwCaa6ziR6aGr5sowefjwtTSGkb9nzJfUuST6rQ8VGvtqlxfPkdIFEwkAVNqE_U79BDZ02GEpT3fFQ4GfKG0BRHtDMBE_ilNXVy11gOj3Y/s200/blogger-image-1620028754.jpg" width="200" /></a></div>
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Breakfast:</div>
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Scrambled eggs with onion and mushrooms</div>
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Strawberries, raspberries, and blueberries</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOb_kd4mJOfNw9DA4ojWdC76MoabxjHu1R4-RWKuxr-EoW-AfNXLFB7MKNeBiM0gl-tGpflXMXOkcoHrjO8hIVJsurEzs0Sd4HkvGUP2IIjIt2d0WVFYBf0s-rPS4Zb1FOBqDFcFiHRE/s1600/blogger-image-1395682646.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOb_kd4mJOfNw9DA4ojWdC76MoabxjHu1R4-RWKuxr-EoW-AfNXLFB7MKNeBiM0gl-tGpflXMXOkcoHrjO8hIVJsurEzs0Sd4HkvGUP2IIjIt2d0WVFYBf0s-rPS4Zb1FOBqDFcFiHRE/s200/blogger-image-1395682646.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOi04vnGy_-XnZ7f56nGckkVpViOrSF1em__r5KzVZh2zixSaIfqDxcn6L_S4-Av-AcXHvNyqVm78BusbHUI9xNEvPx6eREfeefFVgmGzrgQ4ARpwhmdZ77q-_7uvy1bD7xRHU_hrw2aE/s1600/blogger-image-1255595990.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOi04vnGy_-XnZ7f56nGckkVpViOrSF1em__r5KzVZh2zixSaIfqDxcn6L_S4-Av-AcXHvNyqVm78BusbHUI9xNEvPx6eREfeefFVgmGzrgQ4ARpwhmdZ77q-_7uvy1bD7xRHU_hrw2aE/s200/blogger-image-1255595990.jpg" width="200" /></a><br />
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Lunch:<br />
Tacos on romaine with salsa and fresh <a href="http://forkdiaries.blogspot.com/search/label/guacamole" target="_blank">guacamole</a><br />
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Dinner:<br />
Cajun chicken<br />
<a href="http://forkdiaries.blogspot.com/2013/08/whole-30-first-15.html" target="_blank">Roasted asparagus</a><br />
Apples with cinnamon<br />
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I seasoned my taco meat with salt, pepper, garlic powder, chili powder, cumin, paprika, and a few red pepper flakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRclz4Gpq-xyTVGD1A6k3m1_2rTDhg0TY72A7Orb9K8bgMwU1rNjax1K3hz74-K-7ImS6ma3ZD5e-drDbJaIaIIzuxUmea3wyl0QtNJ2_MGLlyhTeN-GZQLEFrUw-Fbma8RmPvD0lo28Y/s640/blogger-image--1293288819.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRclz4Gpq-xyTVGD1A6k3m1_2rTDhg0TY72A7Orb9K8bgMwU1rNjax1K3hz74-K-7ImS6ma3ZD5e-drDbJaIaIIzuxUmea3wyl0QtNJ2_MGLlyhTeN-GZQLEFrUw-Fbma8RmPvD0lo28Y/s200/blogger-image--1293288819.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpP1bKy4d8W2wFDhG9g4DWU0iHXt0PGdu-lARb2E48YcHSqO7bS7gNFXbEoed7q5X0mNOC3hdREOTHtxXRUfTRlDnJRHRzzaU3PXzDkq1fFRRY-LPWK8ANYfT_xOdv-v2DAW1P7-VknG8/s640/blogger-image-686012196.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpP1bKy4d8W2wFDhG9g4DWU0iHXt0PGdu-lARb2E48YcHSqO7bS7gNFXbEoed7q5X0mNOC3hdREOTHtxXRUfTRlDnJRHRzzaU3PXzDkq1fFRRY-LPWK8ANYfT_xOdv-v2DAW1P7-VknG8/s200/blogger-image-686012196.jpg" width="200" /></a><br />
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Breakfast:<br />
Taco egg scramble<br />
<a href="http://forkdiaries.blogspot.com/search/label/guacamole" target="_blank">Guacamole</a><br />
Fresh grapefruit<br />
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Snack:<br />
Raspberries<br />
Blueberries<br />
Cashews<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_2G7XYbDjzx95PlOiGPJl8NEG_4qsIVMARdMfCWmVyhSCR-IbFcsN__hgsukJgvHjJpmoRZdro52XN4IELkE0RSXVA4IHfgtM0R26PNSar9SiKdKRqHk6CB15Y-9I2hXpWQZwTR-F-E/s640/blogger-image-762237655.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_2G7XYbDjzx95PlOiGPJl8NEG_4qsIVMARdMfCWmVyhSCR-IbFcsN__hgsukJgvHjJpmoRZdro52XN4IELkE0RSXVA4IHfgtM0R26PNSar9SiKdKRqHk6CB15Y-9I2hXpWQZwTR-F-E/s200/blogger-image-762237655.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefD6Pmo98TpSCjxIC-D09QJfgUgMI1RtgOLpFiQeKge0Yetw5sTJFiY-mqfIAbijOowWmoOla1q0GAsEzQMicZEz3dNbeN4PrNMHK7L8GBvb3S9qOSd7_WT2NFE17Gnsm0_XIJyN-k9A/s640/blogger-image--1866072928.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefD6Pmo98TpSCjxIC-D09QJfgUgMI1RtgOLpFiQeKge0Yetw5sTJFiY-mqfIAbijOowWmoOla1q0GAsEzQMicZEz3dNbeN4PrNMHK7L8GBvb3S9qOSd7_WT2NFE17Gnsm0_XIJyN-k9A/s200/blogger-image--1866072928.jpg" width="200" /></a><br />
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Breakfast:<br />
Scrambled eggs with spinach, onions, and mushrooms<br />
Turkey sausage links<br />
Bananas with cinnamon<br />
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Dinner:<br />
Venison steak with balsamic mushrooms and onions<br />
<a href="http://forkdiaries.blogspot.com/2013/08/whole-30-first-15.html" target="_blank">Roasted dijon green beans</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBzUMNrR_wofiCI8daqu6hluBlTKM0dpW6qR3pPRh0fPwnXmQogecSCxq9hPLXyJ1PIlMDxI8HCzxCa7p13BjDDhZd6RJNGoxM6wykMKsAu1ZE8hsz5XKeGoj9MIQrVr6DUJoggf125IQ/s1600/blogger-image-612998948.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBzUMNrR_wofiCI8daqu6hluBlTKM0dpW6qR3pPRh0fPwnXmQogecSCxq9hPLXyJ1PIlMDxI8HCzxCa7p13BjDDhZd6RJNGoxM6wykMKsAu1ZE8hsz5XKeGoj9MIQrVr6DUJoggf125IQ/s200/blogger-image-612998948.jpg" width="200" /></a></div>
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Lunch:<br />
<a href="http://forkdiaries.blogspot.com/2013/08/whole-30-first-15.html" target="_blank">Balsamic dijon burger topped with a fried egg</a><br />
Sweet potato with cinnamon and coconut oil<br />
Cantaloupe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYS3gUMl1F6DCLy8gMqMC1xWTPShaQgvyJ9wD5sioCKX57t8TzslY7lGllC_aa8Mq35q5tQQ9zI51ARYdUw672pNyehqfabjXRUYp9LWupcO-vEjui9goOBSL_x1sIkwN7aQ7rr1b9x8/s1600/blogger-image-1630174169.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYS3gUMl1F6DCLy8gMqMC1xWTPShaQgvyJ9wD5sioCKX57t8TzslY7lGllC_aa8Mq35q5tQQ9zI51ARYdUw672pNyehqfabjXRUYp9LWupcO-vEjui9goOBSL_x1sIkwN7aQ7rr1b9x8/s200/blogger-image-1630174169.jpg" width="200" /></a></div>
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Breakfast:<br />
Scrambled eggs with sausage, onions, and roasted broccoli<br />
Slice strawberries<br />
Honeydew melon<br />
Bananas with cinnamon<br />
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Snack:<br />
Berry and spinach smoothie<br />
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Extra:<br />
Cinnamon coconut coffee creamer<br />
Chocolate coconut coffee creamer<br />
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The smoothie is equal parts strawberries, raspberries, and frozen blueberries, one banana, two cups of spinach, 1/2 cup coconut cream, and a little water.<br />
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Okay, these coconut creamers are my FAV! In my first post I referenced a <a href="http://jensgonepaleo.blogspot.com/2012/02/coconut-milk-coffee-creamer.html?m=1" target="_blank">vanilla coconut cream</a>, which was tasty, but didn't quite hit the spot for me. I'm kind of a coffee creamer snob. So I set out to make my own version.<br />
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Place two cans of full fat, unsweetened coconut milk (I like <a href="http://www.walmart.com/ip/Golden-Star-Coconut-Milk-13.5-oz/21269470" target="_blank">this</a> brand) in the fridge until completely chilled (a few hours). Take 5 or 6 medjool dates and place them in a coffee cup and just barely cover with warm water (about 1/2 cup). I intended to let them soak for 10 minutes, but then I forgot about them...For three hours. Oops! Oh well, happy accident! Take the coconut milk from the fridge, flip the cans upside down (don't shake), open, and drain off the liquid. Scoop out the cream and add to a food processor with the soaked dates and the water they soaked in. I ran this through the food processor until the dates were as fully incorporated as I could get them and then split the creamer in half. To one half, add cinnamon. (I didn't measure, but I'm assuming 1 tsp...or add to taste.) To the other half add 100% cocao powder (Hershey's special dark is what I used)...I didn't measure this either, but I'm thinking about 1TBSP... or to taste. Once I split the cream and added my add-ins, I individually ran them through the food processor again to fully incorporate the ingredients. Refrigerate. Once cold it's thick like whipped cream...and tastes SOOO good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXIgUSzWPY6kH9l9xSTIza0VyrbeHRKN8sAmZoycUVALRLKHX66Kcs7behhwuFr2aa3l0gZfnkyCWnm811DzoW-mQRH3UJuj7hEgBnpSZiEpNLl4FuIRB72jund6R5Yya38RHPuPvZ0M/s640/blogger-image--512876769.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXIgUSzWPY6kH9l9xSTIza0VyrbeHRKN8sAmZoycUVALRLKHX66Kcs7behhwuFr2aa3l0gZfnkyCWnm811DzoW-mQRH3UJuj7hEgBnpSZiEpNLl4FuIRB72jund6R5Yya38RHPuPvZ0M/s200/blogger-image--512876769.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9at6kQvMOIG471e3-y9F5sNVgw-RQvgyGlB-GiQKuS-gskNpz3VbHkxFP6tvxWwwsx_O8pVxnWxOhl0sOEiJnoz_lI9dkL7tiSBw49HVy0Qxl-esGUmpO9d9xJtiX04immRdCvJPqT8/s640/blogger-image-457791389.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9at6kQvMOIG471e3-y9F5sNVgw-RQvgyGlB-GiQKuS-gskNpz3VbHkxFP6tvxWwwsx_O8pVxnWxOhl0sOEiJnoz_lI9dkL7tiSBw49HVy0Qxl-esGUmpO9d9xJtiX04immRdCvJPqT8/s200/blogger-image-457791389.jpg" width="200" /></a><br />
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Breakfast:<br />
Scrambled eggs with salsa and cilantro<br />
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Extra:<br />
Coffee with cinnamon coffee creamer (referenced above)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQavn61U-V89CMrMccDronfelxdSYcuvMik0YPDKWTXbNFHs2YXIJIPpSGokHyKDOQbrRqWY63BXX2IzIbHdzflFXRpUXxSebMBAc-UxVM73BXiz4FiC_xBsyQs4OtH7yy0vlCmsbDCg/s1600/blogger-image-1029862506.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQavn61U-V89CMrMccDronfelxdSYcuvMik0YPDKWTXbNFHs2YXIJIPpSGokHyKDOQbrRqWY63BXX2IzIbHdzflFXRpUXxSebMBAc-UxVM73BXiz4FiC_xBsyQs4OtH7yy0vlCmsbDCg/s200/blogger-image-1029862506.jpg" width="200" /></a></div>
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Snack:</div>
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Cashews</div>
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Obviously I didn't take photos of my food this day... I can't remember why. BUT these cashews were my favorite snack through my Whole30. </div>
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Lunch:</div>
Balsamic venison steak<br />
Roasted broccoli<br />
Roasted butternut squash<br />
<br />
Snack:<br />
Fried bananas in coconut oil and cinnamon<br />
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The recipe for the broccoli is referenced earlier in this post. Toss the squash in olive oil, sea salt, and cinnamon and roast at 400 for about 20 minutes, or until tender.<br />
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Ok these bananas were so good. SO GOOD. If you have texture issues then you might not like these (they're soft in the middle), BUT if you don't...then these will rock your world. (Ok maybe just mine)<br />
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Slice a banana into 1/2 inch slices and lightly top with cinnamon. Heat a tbsp of coconut oil in a pan. When the oil is hot place the banana slices cinnamon side down and sprinkle cinnamon again. It's important that your oil is hot and that you only flip these once, otherwise you'll lose the carmely coating on the outside and just be left with squishy bananas. Once the underside is browned (or carmely and slightly crunchy) flip. Fry for a few more minutes until both sides are done and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMk1pBySxU3QtlipWJePioMvjx3H85VLyPh8keATbNmkRcWyfAnYnTLb0FxrDwUuBkXrXzQvkZkSNM5RCnktcCYJEd-tQ9Mmi_7Xp9QVTxh7MTOeRkGd7Eco6-oX-q1EcKuzwN4U7pHFg/s640/blogger-image-1269071242.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMk1pBySxU3QtlipWJePioMvjx3H85VLyPh8keATbNmkRcWyfAnYnTLb0FxrDwUuBkXrXzQvkZkSNM5RCnktcCYJEd-tQ9Mmi_7Xp9QVTxh7MTOeRkGd7Eco6-oX-q1EcKuzwN4U7pHFg/s200/blogger-image-1269071242.jpg" width="200" /></a><br />
<br />
Breakfast:<br />
Sliced apples with cinnamon coconut cream<br />
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Dinner:<br />
Chicken fajitas on romaine with salsa and fresh <a href="http://forkdiaries.blogspot.com/search/label/guacamole" target="_blank">guacamole</a><br />
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The cinnamon coconut cream is just a scoop of the refrigerated coffee creamer.<br />
<br />
Slice chicken breasts into thin strips and season with salt, pepper, garlic powder, chili powder, paprika, cumin, and red pepper flakes. Marinate with 1/4 cup of olive oil in a ziploc for 1/2 hour. Slice onion and colored bell peppers (I used green and red) and very lightly season with the same seasonings. Fry the veggies and chicken separately (so they'll be done at the same time), preferably in a skillet. Serve in romaine leaves and top with salsa, guacamole, and cilantro.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5IUhbYVWo9_CzGRnPaxpg0FidLYZZPQLvDeNiOIfuUinZRvk4Eo7_w7QDEIoCRkqeTt4s6PnR_rkcix5Oes2giQZGqBS23KkdYV4InA64zBqVuV1ft1AoW1JB3mvGPUlRAP2vO1xXMts/s640/blogger-image--690078600.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5IUhbYVWo9_CzGRnPaxpg0FidLYZZPQLvDeNiOIfuUinZRvk4Eo7_w7QDEIoCRkqeTt4s6PnR_rkcix5Oes2giQZGqBS23KkdYV4InA64zBqVuV1ft1AoW1JB3mvGPUlRAP2vO1xXMts/s200/blogger-image--690078600.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpZkzEorBZ3jwrxies9Tz4D8HsuKf0kna9pgplrzSxZ5rlkwbzjnmhEwXcT7RTs-sfU5D29Ij10uEIP47-y2sizkqW9z6pVxgGYlCxeQuj-YZ-qIK-EXO8kRy-_zeQ3_U30n_lW_5Nwc/s640/blogger-image-481771886.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpZkzEorBZ3jwrxies9Tz4D8HsuKf0kna9pgplrzSxZ5rlkwbzjnmhEwXcT7RTs-sfU5D29Ij10uEIP47-y2sizkqW9z6pVxgGYlCxeQuj-YZ-qIK-EXO8kRy-_zeQ3_U30n_lW_5Nwc/s200/blogger-image-481771886.jpg" width="200" /></a><br />
<br />
Breakfast:<br />
Fajita egg scramble<br />
Sliced avocado<br />
Sliced bananas<br />
Sliced peaches<br />
<br />
Lunch:<br />
Grilled steak<br />
<a href="http://forkdiaries.blogspot.com/2013/08/whole-30-first-15.html" target="_blank">Roasted zucchini and summer squash</a><br />
<a href="http://forkdiaries.blogspot.com/2012/05/sweet-potato-with-feta-and-cilantro.html" target="_blank">Roasted sweet potato</a><br />
<br />
Dinner:<br />
Balsamic chicken<br />
Leftover roasted zucchini and summer squash<br />
Leftover roasted sweet potato<br />
Sliced avocado<br />
<br />
I just cut up some leftover fajita meat and fajita veggies and added it to our eggs. Topped with salsa, this was an incredibly tasty breakfast.<br />
<br />
I always butterfly my chicken so that it is a consistent thickness when it cooks...also I prefer a thinner piece of chicken because it doesn't dry out as easily. Season the chicken and fry in olive oil about 6 minutes on one side. When you flip the chicken, toss balsamic vinegar on top and continue to fry about 3 minutes. Flip and rotate about every 2 minutes so that the balsamic glaze will cover the whole piece of chicken. Continue this until the meat is cooked through. This is one of my favorite Whole30 recipes.<br />
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Dinner:<br />
Balsamic cauliflower<br />
Sliced avocado<br />
Baked sweet potato with coconut oil and cinnamon<br />
<br />
Season the cauliflower and steam it in a little bit of chicken stock. When it's almost done remove the lid and add balsamic vinegar and sautée until the vinegar turns to glaze and coats the cauliflower.<br />
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<br />
Lunch:<br />
Grilled hamburger with dijon<br />
Grilled zucchini fries<br />
Sliced apples with cinnamon<br />
Sliced honeydew melon<br />
<br />
Dinner:<br />
<a href="http://forkdiaries.blogspot.com/2013/08/whole-30-first-15.html" target="_blank">Italian chicken tenders with sautéed onions in tomato sauce</a><br />
Roasted butternut squash<br />
Frozen blueberries<br />
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Snack:<br />
Pumpkin pie smoothie<br />
<br />
I made the italian chicken very similar to the way I did in the link...except I added balsamic vinegar to the onions and I used more tomato paste...a lot more.<br />
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Ok...pumpkin pie smoothie. Totally desserty...but oh em gee...so good. This actually started out as a pumpkin spice coffee creamer. I made the creamer the same way I did with the cinnamon and chocolate (mentioned earlier) only to one half of the coconut cream I added (approx.) 1/4 cup pumpkin puree, a few shakes of pumpkin pie spice, a few shakes of cinnamon. (The other half I did chocolate again) You really can't mess this up...just adjust it to taste. I put this in the fridge with intentions of letting it chill for coffee the next morning....and then I decided to blend some with ice.<br />
Best. Decision. Ever.<br />
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<br />
Breakfast:<br />
Scrambled eggs with balsamic ground beef and onions<br />
<br />
Snack:<br />
Chocolate pumpkin spice shake<br />
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Dinner:<br />
Grilled chicken<br />
Baked sweet potato with coconut oil and cinnamon<br />
Sliced apples<br />
Sliced honeydew melon<br />
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Breakfast was kind of an experiment this day. I browned some ground beef in balsamic. It was good, but not my all time favorite.<br />
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This chocolate pumpkin spice shake was the best treat I made the whole 30 days. I took about 1/2 cup each of pumpkin spice creamer and chocolate creamer (that I mentioned earlier) and blended with ice. So good.<br />
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So, the thirty days are over.<br />
At approximately 12:01 a.m. on day 31 my husband ate a custard filled, chocolate covered long john donut. (ok I ate a teeny, tiny bite too)<br />
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I instantly had a headache. It sounds dramatic, but it was insane how sweet it was.<br />
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We really like how healthy we feel and want to keep it that way. We wont keep a strict "don't ever break the rules" diet, but we'll continue many of the eating habits we've learned over the past thirty days.<br />
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If you're doing The Whole30 Program or considering it I hope these posts help!<br />
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Here's a couple of links I referenced often:<br />
<a href="http://whole9life.com/2013/08/the-whole30-program/" target="_blank">The Whole30 Program</a><br />
<a href="http://whole9life.com/book/ISWF-Shopping-List.pdf" target="_blank">The Whole30 Shopping List</a><br />
<a href="http://forum.whole9life.com/" target="_blank">The Whole30 Forum</a><br />
<a href="http://whole9life.com/2013/06/the-official-can-i-have-guide-to-the-whole30/" target="_blank">The Official "Can I Have?" Guide</a>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com15tag:blogger.com,1999:blog-1778083712758556102.post-39549677726970251322013-08-19T18:19:00.000-07:002013-08-19T18:20:05.919-07:00Whole 30 - The First 15<div>
It's been almost a year since I've posted on this blog, but life is crazy people. I'm a mother of two now so I basically only have time for 80 million loads of laundry and an equal amount of dirty diapers each day. Plus, I'm attempting to potty train my almost two year old right now, which means I do all the dirty diapers PLUS clean pee off the floor all the day long. So that (and everything else) leaves me to decide: do I sleep?... since I only get approximately two hour increments of sleep totaling 4-6 hours each night (thank you tiny baby that insists on eating ALL THE TIME) OR do I write a blog post about food?<br />
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Sleep, people. It's the only way I'll survive all the laundry and diapers and stuff.<br />
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So that's why I take year long breaks between blog posts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc8bY2TwVbTJIWYxhoKQ3rFTTVjKCFZjN2AZTtHxLV84hZmA4td8tKok5QqdYfu5jqvb4LTpxtYuitO9QmHO0EB_UUFdDbeMxjwtia2RazE05k0IxvxHtQJLpoC7bycsa7rkLJoHsYFM/s640/blogger-image--109983146.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc8bY2TwVbTJIWYxhoKQ3rFTTVjKCFZjN2AZTtHxLV84hZmA4td8tKok5QqdYfu5jqvb4LTpxtYuitO9QmHO0EB_UUFdDbeMxjwtia2RazE05k0IxvxHtQJLpoC7bycsa7rkLJoHsYFM/s1600/blogger-image--109983146.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDn0q_i40MEabw49C7qQFJIY9oWLQw4x8P_W19YicMT0YtzbH84KfH3gOKgkCpscR4T0HaweeUGKcJItdjXm_AkJZnODPb5iFlewYNbor96O91sWOn8AuQ6k-9MxDRbZRx-3UD3F3Nzg8/s640/blogger-image--180784836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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But really though, I love my life. </div>
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Anyway, as many of my friends and family know (due to the daily food pictures I post online), in an attempt to get healthy (and lose that extra baby weight), I have been doing the <a href="http://whole9life.com/2012/08/the-whole30-program/" target="_blank">Whole30 Program</a>. If you've never heard of Whole30, make sure you check out <a href="http://whole9life.com/2012/08/the-whole30-program/" target="_blank">this link</a>. They do an incredible job of explaining the program without making you feel like you need to have a lot of money or a lot of time.</div>
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Well, you will need to prepare meals...and that takes time. But it's not like you need to spend 100 hours in the gym and $100 a day on gross, miniature sized pre-made meals. This program is about eating real food for complete overall health. </div>
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Since I've been posting so many pictures during my Whole30, I've had many people asking questions and have even inspired a handful to start their own. So I decided to make an update on this blog. I'm going to attempt to share what I ate each day and included pictures, recipes, and/or links. </div>
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Let me start by telling you where I'm at now. </div>
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I'm 15 days in and OH EM GEEEEEE I can't believe how I feel. I could SOOO go for a <a href="http://www.howsweeteats.com/2013/08/double-chocolate-cheesecake-cookies/" target="_blank">giant chocolate cookie</a>, but truth be told...I've been making really tasty food and we are so not suffering. I don't own a scale, so sadly I don't have my starting weight and I can't give a current weight (like I want to anyway...hahaha). But on this program you're really not supposed to focus on that part during the 30 days. </div>
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Honestly though, I had to roll the waist band on my pre pregnancy skinny jeans the other day just to keep them up...and I still suffered from saggy butt. (the pants...not my own.) Plus, while I'm not incredibly keen on mentioning love handles or cellulite or fat pockets (I've had two children...but we can pretend I've never had any of those things)...I'm happy to say they're almost completely gone. I still have areas that I'd like to improve, but upon completing this program and incorporating more exercise I'm actually quite optimistic about all that fun stuff. (Speaking of exercise, I run three times a week for about 35 minutes. It's important to have SOME kind of physical activity if you're looking to lose weight.)</div>
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Also, my eyelashes are growing (weird?) and my skin is so clear. I've had some break out areas that NOTHING was working to clear up. Four days into my Whole30 program and my skin was completely clear. I was amazed. My two year old baby kid is benefiting from our diet change as well and his skin (which was being all sensitive and persnickety) also cleared up almost instantly. </div>
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Energy. Who'da thought a mother of two under two would need energy. </div>
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Ya. I have some now. I'm tired when it's time to be tired, but for the most part I haven't felt groggy or sluggish at all. I get up around 6:30 a.m. every day (Umm..not by choice. Thank you little babies.) and I haven't felt like I'm running on E. </div>
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So there ya go. I've done 15 days of Whole30 and if I had to stop now I'd call it a complete success. It's amazing what eating real food will do for your body. I think it's obvious that much of what we eat today is so modified we actually end up eating things our bodies were never intended to digest. I used to feel sluggish and bloated after almost every meal, and in 15 days I haven't felt that once. </div>
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It's super great. </div>
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Sooo here is a break down of my first 15 days...<br />
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Breakfast:<br />
Scrambled eggs with spinach, chicken sausage, and onions.<br />
Sweet potato hashbrowns.<br />
Sliced Strawberries.<br />
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Everything was cooked in olive oil and seasoned with sea salt, fresh cracked pepper, and garlic powder.<br />
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Lunch:<br />
Spinach, romaine, and mixed greens salad with grilled chicken, raspberries, blueberries, cucumber, onions, and olive oil/vinegar dressing.<br />
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Dressing: 1 part olive oil to 2 parts apple cider vinegar, salt and fresh cracked pepper<br />
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Dinner:<br />
Italian chicken with sautéed mushrooms and onions<br />
Roasted dijon green beans<br />
Sweet yellow summer squash<br />
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Liberally season chicken breasts with salt, pepper, garlic powder, and italian seasoning before frying it in the pan. When it's completely cooked through, sauté mushrooms and onions in the same oil. When the onions are almost completely cooked add 1 tbsp tomato paste and 1/4 cup chicken stock. Continue sautéing until chicken stock reduces and mushrooms and onions are done. Top the chicken with the sautéed mushrooms and onions. </div>
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Sauté the yellow summer squash in coconut oil and apple juice. </div>
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Season the green beans with salt, pepper, and garlic powder and spray (or drizzle) with olive oil. Roast in 425 oven for 10 minutes (or until done). Mix 1/2 tsp dijon mustard and 2 tsp olive oil. Toss cooked green beans in dijon mixture. (This is my new favorite way to do beans...it doesn't taste mustardy at all)</div>
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Breakfast:<br />
Scrambled eggs with sautéed sweet potatoes and spinach<br />
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Lunch:<br />
Spinach, romaine, and mixed greens salad with strawberries, blueberries, grilled chicken, and oil/vinegar dressing. Topped with sea salt and fresh cracked pepper.<br />
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Breakfast:<br />
Fried eggs with turkey sausage and salted avacado<br />
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Dinner:<br />
Balsamic dijon chicken<br />
Roasted asparagus<br />
Steamed baby carrots<br />
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Mix 3/4 cup balsamic vinegar, 4 tbsp organic dijon mustard, and two minced garlic cloves in a jar (or sealed container). This will make enough sauce to use multiple times, so I store it in a jar for easy access. Sauté chicken breasts in olive oil (well seasoned). When almost done, top with sauce and let finish. This is one of my new favorite sauces ever. You'd think those 3 flavors would be really overpowering, but mixed together and cooked they are soooo good.<br />
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Toss asparagus in olive oil, salt, pepper, and garlic powder. Roast in 400 oven for 10-15 minutes or until done. Sometimes I toss in the same dijon mixture used for my green beans. It really is so tasty.<br />
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Steam seasoned carrots in a little bit of apple juice.<br />
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Lunch:<br />
<a href="http://clean-eatz.com/wp/crockpot-apple-pork-tenderloin/" target="_blank">Apple pork tenderloin</a> (we didn't use honey)<br />
Fresh picked blueberries<br />
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Dinner:<br />
Cajun Catfish<br />
Steamed broccoli<br />
Ribeye<br />
Mashed sweet potatoes<br />
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Dinner was interesting on day 4 because we went out to eat. It felt a little obnoxious, but we made sure to ask what everything was seasoned with and cooked in. It's harder eating out, but it is possible.<br />
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<br />
Breakfast:<br />
Scrambled eggs with mushrooms, onions, and spinach<br />
Fresh strawberries and blueberries<br />
<br />
Lunch:<br />
Balsamic dijon pork tenderloin<br />
<a href="http://forkdiaries.blogspot.com/2012/05/sweet-potato-with-feta-and-cilantro.html" target="_blank">Roasted sweet potatoes</a><br />
Fresh Strawberries<br />
<br />
Dinner:<br />
Taco salads with homemade <a href="http://forkdiaries.blogspot.com/2012/05/guacamole.html" target="_blank">guacamole</a>, salsa, and <a href="http://www.howsweeteats.com/2011/08/blueberry-lime-salsa/" target="_blank">blueberry salsa</a><br />
<br />
Marinade the pork tenderloin in the balsamic dijon sauce mentioned earlier. Cook on the stove until internal temp reaches 145 or until inside is no longer pink.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4IZMdgsGk0XCdYhfA5m_XLyRHZ3zxW6PdP-lA6QcDE02V5mVmkrIUI7g8Ky4uvT-ebzbwzbhFf-CDdRdQ46hn_FfV6pwRejzQWIr1ADd4opl-Pzn7ErnsUZQoZaJB0zzEMNjk1Hz6R4/s1600/blogger-image--237711055.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4IZMdgsGk0XCdYhfA5m_XLyRHZ3zxW6PdP-lA6QcDE02V5mVmkrIUI7g8Ky4uvT-ebzbwzbhFf-CDdRdQ46hn_FfV6pwRejzQWIr1ADd4opl-Pzn7ErnsUZQoZaJB0zzEMNjk1Hz6R4/s200/blogger-image--237711055.jpg" width="200" /></a><br />
<br />
Breakfast:<br />
Scrambled eggs with sautéed onions and spinach<br />
<a href="http://forkdiaries.blogspot.com/2012/05/sweet-potato-with-feta-and-cilantro.html" target="_blank">Roasted sweet potatoes</a><br />
Turkey sausage links<br />
Banana<br />
<br />
Dinner:<br />
Venison steak with sautéed balsamic onions and mushrooms<br />
Roasted brussel sprouts<br />
Baked sweet potato with cinnamon and sea salt<br />
<br />
Toss brussel sprouts in olive oil, sea salt, pepper, and garlic powder. Roast in 400 degree oven for 20 minutes or until tender.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQw1MItz65Enojz0BOg-tb3cbcOXlxdt4zcHQ1U4uW_c5KzRoVKQst27uPDPtyDek-TDthknqxpVMD-gV0RrTRGJdMyTN3SuRayNMhZB-iI1EPnBnKvKAk05AmiXaLer9xbp2yvSQoXnw/s1600/blogger-image-1028569154.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQw1MItz65Enojz0BOg-tb3cbcOXlxdt4zcHQ1U4uW_c5KzRoVKQst27uPDPtyDek-TDthknqxpVMD-gV0RrTRGJdMyTN3SuRayNMhZB-iI1EPnBnKvKAk05AmiXaLer9xbp2yvSQoXnw/s200/blogger-image-1028569154.jpg" width="200" /></a><br />
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<div style="text-align: left;">
Obviously I didn't take photos of my food this day. But I did snack! I've found that filling a SMALL bowl with cashews and/or almonds will quickly fill a munchie craving. Plus, it turns out I really love cashews! Who knew?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGmUzhrjl4Vce8kkY2aXG9v6uvpx72zKF2AoPTH-W0-LSO9ukhyphenhyphenuiVMtpQWqp8fM_g3VZnZwAit0iHfDUhdTk_TR1mLcp0FnKPQIsV95PC1PRgOLubLY0BuZjXESiGn64C4NTSp_LsXc/s1600/blogger-image--502799595.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGmUzhrjl4Vce8kkY2aXG9v6uvpx72zKF2AoPTH-W0-LSO9ukhyphenhyphenuiVMtpQWqp8fM_g3VZnZwAit0iHfDUhdTk_TR1mLcp0FnKPQIsV95PC1PRgOLubLY0BuZjXESiGn64C4NTSp_LsXc/s200/blogger-image--502799595.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53Rrbp5Wc8ablzfCXbgOUIgoz8d0EJMjv3hhh2nPsScK4-YsO9Nbj7gH2vbQNCBohBcYqyGnhOvn7OZSymgkqcg2fYTUOU-AQleiF03i9Ka9bi-4z_qZFQWSFHTQ0zIKHnPor4O3O7Do/s1600/blogger-image--31238582.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53Rrbp5Wc8ablzfCXbgOUIgoz8d0EJMjv3hhh2nPsScK4-YsO9Nbj7gH2vbQNCBohBcYqyGnhOvn7OZSymgkqcg2fYTUOU-AQleiF03i9Ka9bi-4z_qZFQWSFHTQ0zIKHnPor4O3O7Do/s200/blogger-image--31238582.jpg" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs03K7IU3dOWLdMPNSt0hu5GG7NeZGYsa9kjutTM8dLWfqoVL51nNGIAgwb8VZHXSVyoO-55XEpgt9JZiSHuXSk5A3RmVyi30nGy5OY9SgicUzAUzci6ro-XU8d4yapwv0CDFhB9CR_-c/s1600/blogger-image--1423166363.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs03K7IU3dOWLdMPNSt0hu5GG7NeZGYsa9kjutTM8dLWfqoVL51nNGIAgwb8VZHXSVyoO-55XEpgt9JZiSHuXSk5A3RmVyi30nGy5OY9SgicUzAUzci6ro-XU8d4yapwv0CDFhB9CR_-c/s200/blogger-image--1423166363.jpg" width="200" /></a><br />
<br />
Breakfast:<br />
Scrambled eggs topped with cilantro<br />
Baked sweet potato with cinnamon and sea salt<br />
Sliced strawberries<br />
<br />
Lunch:<br />
Balsamic dijon burger topped with fried egg<br />
Sliced strawberries<br />
Salted avocado slices<br />
<br />
Dinner:<br />
Blueberry, strawberry, peach, banana, spinach, kale, and almond milk smoothie<br />
<br />
Snack:<br />
Roasted zucchini fries<br />
<br />
Fry a hamburger patty in the balsamic dijon sauce mentioned earlier. Top with a smear of dijon mustard and a fried egg (runny yoke).<br />
<span style="text-align: center;"><br /></span>
<span style="text-align: center;">We also enjoyed a tasty snack of roasted zucchini fries. Just toss the fries in olive oil and seasonings and roast at 375 for 15 minutes or until tender. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFr97zw0rXU-1oUoClL97FxpztHpLDHjNkMAQXgH7DApP4XGLYkfEPADQExvJvxSoX5ZNKWI60mDL-E1656nnmhxz7YqvEH112bhqaDM4Su0eVowqtetfYpbrvZjiGh5kavrDQegN7yI/s1600/blogger-image-1788751025.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFr97zw0rXU-1oUoClL97FxpztHpLDHjNkMAQXgH7DApP4XGLYkfEPADQExvJvxSoX5ZNKWI60mDL-E1656nnmhxz7YqvEH112bhqaDM4Su0eVowqtetfYpbrvZjiGh5kavrDQegN7yI/s200/blogger-image-1788751025.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-UfTM8epEEGi-e-VWuLkXB5fbQO-qBnp1O-kvlY41BNGDPFTg9hrnuhgB7ranNb_4Oeoq9wCsJz4-KAvMPEgI6E55ByqDE4gUqU8cbDON9ZMqjEXKfheU-ikCgKe7c3_N0XhPAsHudA/s1600/blogger-image--40185360.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-UfTM8epEEGi-e-VWuLkXB5fbQO-qBnp1O-kvlY41BNGDPFTg9hrnuhgB7ranNb_4Oeoq9wCsJz4-KAvMPEgI6E55ByqDE4gUqU8cbDON9ZMqjEXKfheU-ikCgKe7c3_N0XhPAsHudA/s200/blogger-image--40185360.jpg" width="200" /></a><br />
<br />
Breakfast:<br />
Scrambled eggs with sautéed onions, tomatoes, and spinach<br />
Turkey sausage links<br />
Baked sweet potato with pumpkin pie spice and sea salt<br />
<br />
Dinner:<br />
Balsamic dijon burger with fried egg<br />
Zucchini fries<br />
Peaches<br />
<br />
Obviously I was a fan of the balsamic dijon burger. I love the egg and hamburger combo! Try it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1SiTZXLXaG1ESsnT5SHQpY_9YwtrfVUsArtnb40dsdrwyUsG28ZvTpDunXTzDa_TipcFyhZA59r-y-iOTy9BsxF3NBiK2fMtbpnmJ8ltiaEY8GhG44lhKoR-I-DhfZtuqH0fxMT790E/s1600/blogger-image-441101702.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1SiTZXLXaG1ESsnT5SHQpY_9YwtrfVUsArtnb40dsdrwyUsG28ZvTpDunXTzDa_TipcFyhZA59r-y-iOTy9BsxF3NBiK2fMtbpnmJ8ltiaEY8GhG44lhKoR-I-DhfZtuqH0fxMT790E/s200/blogger-image-441101702.jpg" width="200" /></a></div>
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Lunch:<br />
Roasted zucchini with sausage/meat marinara<br />
<br />
Ok this was the first meal that really felt like comfort food. It was one of my faves. Just roast zucchini as you would the fries mentioned earlier. I added italian seasoning to them as well. Then brown some hamburger and some italian sausage. Add marinara and heat completely. Top the roasted zucchini with the sauce. So good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFUZ-imdkpNdYG_wM_AAXMVHjL7RX5iw65mu6ZQ_yJO0hSSB2DGPhPEDIGkbGsfg0i59E_JptdiJ3W3m9C-H02yrXDgmYRkA1TKlnbfyWANGfyQsRDiUrJLq4uKfmnMsFvF-E5Bz24KE/s1600/blogger-image--654697938.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFUZ-imdkpNdYG_wM_AAXMVHjL7RX5iw65mu6ZQ_yJO0hSSB2DGPhPEDIGkbGsfg0i59E_JptdiJ3W3m9C-H02yrXDgmYRkA1TKlnbfyWANGfyQsRDiUrJLq4uKfmnMsFvF-E5Bz24KE/s200/blogger-image--654697938.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuB2NoSBT53Z1Zh0RTa-Bq0Te2t9t5Xaa9yEW6FEpd8jZ3oWFh68XTI9dNAoWVCV3kfz8pa0YGSShV6ZnrYNYp-TwnNGOnjI-Fjyi7sOApvh5EUk7nLJQI1dvuSWHwVN_DXfv9ZyrVT8/s1600/blogger-image--1585134164.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuB2NoSBT53Z1Zh0RTa-Bq0Te2t9t5Xaa9yEW6FEpd8jZ3oWFh68XTI9dNAoWVCV3kfz8pa0YGSShV6ZnrYNYp-TwnNGOnjI-Fjyi7sOApvh5EUk7nLJQI1dvuSWHwVN_DXfv9ZyrVT8/s200/blogger-image--1585134164.jpg" width="200" /></a></div>
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Breakfast:<br />
Scrambled eggs with sautéed onions, mushrooms, and sweet potatoes. Topped with cilantro<br />
Turkey sausage links<br />
Salted avocado slices<br />
Sliced strawberries<br />
<br />
Snack:<br />
Larabars!!<br />
<br />
Dinner:<br />
<a href="http://eatthecookie.wordpress.com/2012/07/19/whole-30-day-16/" target="_blank">Stuffed peppers</a> with kale<br />
Roasted asparagus<br />
<br />
Dessert:<br />
Grilled peaches with cinnamon and <a href="http://jensgonepaleo.blogspot.com/2012/02/coconut-milk-coffee-creamer.html?m=1" target="_blank">coconut vanilla cream</a><br />
<br />
Ok, lets talk larabars. <a href="http://whole9life.com/2013/06/the-official-can-i-have-guide-to-the-whole30/" target="_blank">According to Whole30</a> you can have most kinds of larabar. But make sure to read your labels! These bars are a real treat. Slightly sweet, but still healthy...it's totally justifiable in my opinion.<br />
<br />
And ok, I know dessert is pretty much a no no during the Whole30 program, but in all fairness...there is nothing non-compliant about grilled peaches. And let me tell you, having stayed away from anything even resembling dessert for 11 days, this was another nice treat. Just grill with a little cinnamon until completely heated through. The vanilla coconut cream is a homemade non-dairy creamer I made for my coffee. This stuff is soooo good. It tastes like melted vanilla ice cream. A small spoonful of this on a warm cinnamon peach.. yes. Just yes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2WzEJxf0jrd7LnW4O7S7uHIkNcoXXog7O7XRcs2CfxJNgh9hPhVogK7iNaChFKU8HUkI_JiQodTP50IbqXBkDo7dSIRqoqT1K0G7Gnqc8paj7daOpy6NuAHVD_8Noff7spk7RmptCJw/s1600/blogger-image-732281185.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2WzEJxf0jrd7LnW4O7S7uHIkNcoXXog7O7XRcs2CfxJNgh9hPhVogK7iNaChFKU8HUkI_JiQodTP50IbqXBkDo7dSIRqoqT1K0G7Gnqc8paj7daOpy6NuAHVD_8Noff7spk7RmptCJw/s200/blogger-image-732281185.jpg" width="200" /></a><br />
<br />
Lunch:<br />
<a href="http://onceamonthmom.com/paleo-creamy-chicken-mushroom-roasted-cauliflower-soup/#_a5y_p=633252" target="_blank">Creamy roasted cauliflower and mushroom soup</a> topped with grilled chicken<br />
<br />
Dinner:<br />
<a href="http://www.skinnymom.com/2013/07/23/skinny-sausage-zucchini-boats/#_a5y_p=799137" target="_blank">Stuffed zucchini</a><br />
<br />
This soup was incredibly filling and super tasty. I followed the cooking instructions on <a href="http://www.closetcooking.com/2011/10/creamy-mushroom-and-roasted-cauliflower.html" target="_blank">this site</a> and the ingredients list on <a href="http://onceamonthmom.com/paleo-creamy-chicken-mushroom-roasted-cauliflower-soup/#_a5y_p=633252" target="_blank">this site</a>. I highly suggest this soup!<br />
<br />
For the zucchini I actually had some leftover meat sauce from the stuffed peppers and from the zucchini with marinara mentioned earlier. I used that as the stuffing and followed the cooking instructions listed on <a href="http://www.skinnymom.com/2013/07/23/skinny-sausage-zucchini-boats/#_a5y_p=799137" target="_blank">this site</a>. This was another new favorite of mine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSsoX4atHOjCg7mZFojYdY37Z6CtyqRVwG7ybNYhXmaDrXJ0eCVTDAe_3Fa166L3ULX4dnhZm9UErGT3cVPfmEF8R9kogTgpltyDiBPCUVzRPfSVBj8tw8P8nGSxapJnFK4vyX7-AD0L4/s1600/blogger-image-1493309752.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSsoX4atHOjCg7mZFojYdY37Z6CtyqRVwG7ybNYhXmaDrXJ0eCVTDAe_3Fa166L3ULX4dnhZm9UErGT3cVPfmEF8R9kogTgpltyDiBPCUVzRPfSVBj8tw8P8nGSxapJnFK4vyX7-AD0L4/s200/blogger-image-1493309752.jpg" width="200" /></a><br />
<br />
Breakfast:<br />
Blueberries, strawberries, cashews<br />
<br />
Dinner:<br />
Balsamic dijon chicken<br />
Roasted asparagus with oil/dijon sauce<br />
Leftover mushroom soup<br />
<br />
The recipes for the items on my dinner plate are mentioned earlier in this post.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mpvx8_XVqAlL8qslg4MceT7I0EM_ZBQkd4LCl9JIr4Avjn-Rm4jsuttUhThP7fxpK_FIdZtNtvm9rP7qazQa1qxQs_g7cFB5Xvu6Sg38yxmu35wMHtY4XEHRecpZ31F4eVXNTMMQfbQ/s1600/blogger-image-240241851.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mpvx8_XVqAlL8qslg4MceT7I0EM_ZBQkd4LCl9JIr4Avjn-Rm4jsuttUhThP7fxpK_FIdZtNtvm9rP7qazQa1qxQs_g7cFB5Xvu6Sg38yxmu35wMHtY4XEHRecpZ31F4eVXNTMMQfbQ/s200/blogger-image-240241851.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbCxf07pvyvOXciRs0T-A3yW7KZgymDtEWqjIh2Ujr_bqaRJbqqaWqSKwlDm06UWRu4oj2r97cG5rWo5LVqxGhwza9Irw27OA7hSX9zHbxgIKo_Y2u7r5JIpyapeFr3gUfpxdsro6TQpo/s1600/blogger-image--130494319.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbCxf07pvyvOXciRs0T-A3yW7KZgymDtEWqjIh2Ujr_bqaRJbqqaWqSKwlDm06UWRu4oj2r97cG5rWo5LVqxGhwza9Irw27OA7hSX9zHbxgIKo_Y2u7r5JIpyapeFr3gUfpxdsro6TQpo/s200/blogger-image--130494319.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzw-CN68b16n8zzwPfNXpQ1xH7Cf0iqOHO99o7Qnp1K9XXdgekSAEBRC8Evw3hHYZVC4MzIxDel48WRlCXd9-Ah6CLV7iehwTmcPuTBGccGPVKVtDC1Azn7jxAdev_Tz8Qn28MajVXXg/s1600/blogger-image--1784264091.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzw-CN68b16n8zzwPfNXpQ1xH7Cf0iqOHO99o7Qnp1K9XXdgekSAEBRC8Evw3hHYZVC4MzIxDel48WRlCXd9-Ah6CLV7iehwTmcPuTBGccGPVKVtDC1Azn7jxAdev_Tz8Qn28MajVXXg/s200/blogger-image--1784264091.jpg" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vV2HYJ8hYrF1x-jYKFpimkKR5j_K7JQnmD5DzF0OpVFe5JPT3G-WJIjyqPXl8Xn-pJfzOcjHBVOjOVgLf_VWpCnytDqcqc5znUy3nfB8RlgvTWb1FLaBFNJlMkCV7fja7rEyBnT7x1w/s1600/blogger-image-1482083540.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vV2HYJ8hYrF1x-jYKFpimkKR5j_K7JQnmD5DzF0OpVFe5JPT3G-WJIjyqPXl8Xn-pJfzOcjHBVOjOVgLf_VWpCnytDqcqc5znUy3nfB8RlgvTWb1FLaBFNJlMkCV7fja7rEyBnT7x1w/s200/blogger-image-1482083540.jpg" width="200" /></a></div>
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<br />
Breakfast:<br />
Scrambled eggs with sausage, onions, and roasted asparagus<br />
<br />
Lunch:<br />
Taco salad with <a href="http://forkdiaries.blogspot.com/2012/05/guacamole.html" target="_blank">fresh guacamole</a><br />
<br />
Dinner:<br />
Cilantro lime chicken with <a href="http://forkdiaries.blogspot.com/2012/05/guacamole.html" target="_blank">fresh guacamole</a><br />
Baked sweet potato with pumpkin pie spice and sea salt<br />
Fresh picked blueberries<br />
<br />
Snack:<br />
Blueberry, strawberry, banana, and coconut milk smoothie<br />
<br />
For the taco salad, brown some hamburger with salt, pepper, garlic powder, cumin, chili powder, and red pepper flakes. Top with salsa (read your labels) and guacamole.<br />
<br />
For the chicken, sauté some diced onions and jalapeño. Before they are tender add seasoned chicken breast to the pan, right on top of the onions and peppers. Top with cilantro. Cook until about half done, flip, and add more cilantro. Squeeze the juice of one lime on the chicken. When the chicken is completely cooked through, top with one last squeeze of lime juice and pile high with guacamole. Delish!<br />
<br />
This was the first time I've made a smoothie with coconut milk. I'm not a huge fan of the way coconut milk smells when the cream and water are completely mixed together. So I mostly just added the cream part of the coconut milk. I also added a tbsp of coconut oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3a-gJnQIiLPkb4iV_L0ilRhUojAndOmNzjML9gsmvu3CpG24M2aBgssBI5-SqRPso3D24fipuCS5NnCqHU-MZda3ic4Jsijv4Uml_1MmOGyD-B-Duj_c4zol1RouAooNR10kCItdPnAs/s1600/blogger-image-1348124355.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3a-gJnQIiLPkb4iV_L0ilRhUojAndOmNzjML9gsmvu3CpG24M2aBgssBI5-SqRPso3D24fipuCS5NnCqHU-MZda3ic4Jsijv4Uml_1MmOGyD-B-Duj_c4zol1RouAooNR10kCItdPnAs/s200/blogger-image-1348124355.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQsAVqZOrVH9aG-V5989edzSmXKMf_VbtKMuLKb9GsPNqlPij2N2F7Bt_GiuiQ4tEt42AHrNYNNMeJBZUvuHezpLVhz8PQz72thk3hpn3xVk73gflOlg6vyVpZxGhJ9EkS2NQLx3hQe8/s1600/blogger-image-148935340.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQsAVqZOrVH9aG-V5989edzSmXKMf_VbtKMuLKb9GsPNqlPij2N2F7Bt_GiuiQ4tEt42AHrNYNNMeJBZUvuHezpLVhz8PQz72thk3hpn3xVk73gflOlg6vyVpZxGhJ9EkS2NQLx3hQe8/s200/blogger-image-148935340.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4XYnxhv5ZcnIrKRo5nijCb-NQOCPs9Ffth8XI8idQi_gyOnwGpGu-ZPucZmZbgFK40ZyfLIChxW5QaXuLyvtn_piH0EeCdSnIJyb3WTUywvuFKLY2A7dQAD2x0NGBK8tdwA2tUKNBHo/s1600/blogger-image--584415282.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4XYnxhv5ZcnIrKRo5nijCb-NQOCPs9Ffth8XI8idQi_gyOnwGpGu-ZPucZmZbgFK40ZyfLIChxW5QaXuLyvtn_piH0EeCdSnIJyb3WTUywvuFKLY2A7dQAD2x0NGBK8tdwA2tUKNBHo/s200/blogger-image--584415282.jpg" width="200" /></a><br />
<br />
Dinner:<br />
Stuffed zucchini<br />
<a href="http://lowcarboneday.com/2012/08/whole30-day-16-dijon-pork-tenderloin.html" target="_blank">Mashed roasted garlic cauliflower</a><br />
Sliced peaches<br />
<br />
Snack:<br />
<a href="http://www.pauladeen.com/recipes/recipe_view/pina_colada_smoothie/" target="_blank">Piña Colada Smoothie</a> (minus honey)<br />
<br />
Snack:<br />
Kale chips<br />
<br />
Toss kale pieces in olive oil and sea salt and roast at 400 for about 10 minutes. Watch them closely because they can burn pretty quick.<br />
<br />
Also, you HAVE to make <a href="http://www.pauladeen.com/recipes/recipe_view/pina_colada_smoothie/" target="_blank">this smoothie</a>. It's soooo good.<br />
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So there you have it! The first half of my Whole30 is complete and I've been happy with (almost) every minute of it. My sugar cravings still need a little work, but my body is thriving from all the healthy food we've been eating.<br />
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If you're trying to decide whether or not this program is for you, just do it. It's only 30 days. The WORST that could happen is you eat good food for 30 days.<br />
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I'll post another update when I'm finished!<br />
<span id="goog_55997401"></span>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-91770309279877468272012-09-10T06:25:00.000-07:002012-09-10T06:25:50.918-07:00Italian Sausage and White Bean Soup<div class="separator" style="clear: both; text-align: none;">
Summer is pretty much over. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mfJesDJOGGzO7KSzdBZtkk6dhK7ieBhkDbqdIqZbkb18u7Uppqx__Vtw4PUSknFG-gpJCXZ8r6qCEmJmdlVfFtoGWyXI5UEmvxhh2ZJOvdES_e3nN049OTfSrnCmmIRcNCP4mWHZinY/s640/blogger-image--627011051.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346893083864.5579" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mfJesDJOGGzO7KSzdBZtkk6dhK7ieBhkDbqdIqZbkb18u7Uppqx__Vtw4PUSknFG-gpJCXZ8r6qCEmJmdlVfFtoGWyXI5UEmvxhh2ZJOvdES_e3nN049OTfSrnCmmIRcNCP4mWHZinY/s750/blogger-image--627011051.jpg" width="750" /></a></div>
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But you know what?</div>
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I am ok with it. </div>
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Actually at this point, I am welcoming fall. I have had some serious soup cravings lately and let me tell you what...this soup won. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84QD1QqSoAUv3uXtc802UhLm8YFmnFYG2P98J7dSFBcspW76RFsaxU1gbNzi1hhkSxEhMpdlk3wS3kgz4NLp2uVU7jT8dSCubR9BZmo2apW8wAOwvFrIn-M1jwXXLLoJDOMPAmfhepJ8/s640/blogger-image--1806639928.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346893083839.9375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84QD1QqSoAUv3uXtc802UhLm8YFmnFYG2P98J7dSFBcspW76RFsaxU1gbNzi1hhkSxEhMpdlk3wS3kgz4NLp2uVU7jT8dSCubR9BZmo2apW8wAOwvFrIn-M1jwXXLLoJDOMPAmfhepJ8/s750/blogger-image--1806639928.jpg" width="750" /></a></div>
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Usually I am the girl that wants it to be 95+ degrees all year round with NO SNOW EVER. </div>
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And I'm sticking with that last part.</div>
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BUT since having a kid...and taking care of said kid in a house with only a window air conditioner... I am ok with the heat wave heading on out. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAK8Y8ZJs2_HRgPTiF4ugPevQfiaywp8YAEx4WghiCOJuSvNgfrhznoqe1ck98SETmxGM2SYk0o4ZHHm7OdT92CPUKAyVHF1W5xogtwAXLcuqNOpisIytb6FRISZ3zYpsuOrLKLuXXcgk/s640/blogger-image--2002026450.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346893083863.2356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAK8Y8ZJs2_HRgPTiF4ugPevQfiaywp8YAEx4WghiCOJuSvNgfrhznoqe1ck98SETmxGM2SYk0o4ZHHm7OdT92CPUKAyVHF1W5xogtwAXLcuqNOpisIytb6FRISZ3zYpsuOrLKLuXXcgk/s750/blogger-image--2002026450.jpg" width="750" /></a></div>
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Also, I was like a billion pounds pregnant last summer when it literally was 95+ degrees every single day... and it wasn't fun. </div>
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And this year was fun, but you can't take a 6-9 month old child to the beach for 8 hours in 95+ degree weather.. No. </div>
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And you can't tell a 6-9 month old baby to go run through the sprinkler when it gets so hot we can't even breath. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4kSuuDzrX9x6JrD6wL5JNUwwQrCTfs9Keu4H71TqsF5mfUC0LtgTro0QvvNJLlSLBhcwHPx8CvP9NknDbEPAaWTQnTw44tv3b5hNMs7BjsmVkwB0Zuox0YJO7yKBCYRyvbVEcFB1Iik/s640/blogger-image--227557269.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346893083785.2646" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4kSuuDzrX9x6JrD6wL5JNUwwQrCTfs9Keu4H71TqsF5mfUC0LtgTro0QvvNJLlSLBhcwHPx8CvP9NknDbEPAaWTQnTw44tv3b5hNMs7BjsmVkwB0Zuox0YJO7yKBCYRyvbVEcFB1Iik/s750/blogger-image--227557269.jpg" width="750" /></a></div>
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So goodbye summer. </div>
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Hello fall. </div>
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Fall means soup and cute sweaters and scarves and pumpkin and snuggling to get warm and pretty leaves and holidays and last minute attempts to enjoy the outdoors and coffee and hot cocoa and and and... </div>
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And soup. </div>
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<span style="color: #134f5c;"><b>Italian Sausage and White Bean Soup</b></span></div>
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<i><u>Ingredients:</u></i></div>
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1 15oz. can great northern beans or cannellini beans, drained</div>
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1 lb ground sausage</div>
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1 small onion, diced</div>
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1 medium carrot, diced</div>
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3 tbsp olive oil</div>
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2-3 garlic cloves, minced</div>
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1 15oz. can diced tomatoes</div>
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6-8 cups chicken broth</div>
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1 tsp. dried thyme</div>
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2 bay leaves</div>
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salt and pepper, to taste</div>
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1 cup ditalini pasta</div>
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grated parmesan or mozzarella</div>
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<i><u>Directions:</u></i></div>
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Brown the sausage in a large pot and remove when done. Remove most of the grease (if any) and add olive oil, carrot, and onion and saute about 5 minutes until soft. Add garlic and saute another minute.</div>
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Add tomatoes, 6 cups broth, thyme, bay leaves, salt and pepper, beans, and sausage and cover. Cook on low for an hour at a simmer. Add pasta and cook uncovered until pasta is tender. At this point you can determine if you want to add more broth. I made 8 cups of broth just in case, but only ended up using 6 cups.</div>
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Top with grated cheese before serving. (Parmesan is preferred over mozzarella)</div>
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Recipe <u>slightly</u> adapted from: <a href="http://theitaliandishblog.com/imported-20090913150324/2010/1/2/sausage-and-bean-soup-with-pasta.html" target="_blank">The Italian Dish</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeERKes-NqFdgyPGcwm1CqxxLHHWZF7DSJVVHw1Wjb-8A1J5qoJrqfVLCZoeDxtxOi1Q2wDCJ_SB5oXQFNKJE3wtkHMEtr2wrNLHBJxb75-Xjp6GDvfjSJk9ffDQP-jnKZtwV6DeIX3E/s640/blogger-image--1303440966.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346893083814.0347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeERKes-NqFdgyPGcwm1CqxxLHHWZF7DSJVVHw1Wjb-8A1J5qoJrqfVLCZoeDxtxOi1Q2wDCJ_SB5oXQFNKJE3wtkHMEtr2wrNLHBJxb75-Xjp6GDvfjSJk9ffDQP-jnKZtwV6DeIX3E/s750/blogger-image--1303440966.jpg" width="750" /></a></div>
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I told you this soup won. </div>
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<br />emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-66783735987378848212012-09-09T12:22:00.000-07:002012-09-09T12:22:55.169-07:00Chocolate Chunk Oreo Chunk Chocoholic Cookies<div class="separator" style="clear: both; text-align: none;">
Oh hi! Remember that time when I told you I was pregnant? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmaH_dDsscuONEibQqdsucjj8Hc0nSNhCGRdERyAjPYZMzUY1ly31NkOA1kO1KRarQ77yxY3W0Icb958oEXnhkxd5n6GxODqUPtwVYBpfDPookg394Q4tgGIi1MGv0QPuzliicSQh7vA/s640/blogger-image-106983254.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346896114377.8906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmaH_dDsscuONEibQqdsucjj8Hc0nSNhCGRdERyAjPYZMzUY1ly31NkOA1kO1KRarQ77yxY3W0Icb958oEXnhkxd5n6GxODqUPtwVYBpfDPookg394Q4tgGIi1MGv0QPuzliicSQh7vA/s750/blogger-image-106983254.jpg" width="750" /></a></div>
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Ya. These are pregnant lady cookies. </div>
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Meaning these are "I don't care if it's 10 o'clock at night. I need chocolate cookies now!" cookies. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOkh1aMoUWv4vlD7pkM5AqAWL2fJUzYnzXwG39TppY6g0xzuL6OSunEtpQfmsSXGybiKnQpJq1zykYuVv-IPdrhMkxRG9eXsq2OwxPJ3XOi9T670dX5qkHBcmDh8K4ksIodqxNt843e4/s640/blogger-image--791093832.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346896114325.3843" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOkh1aMoUWv4vlD7pkM5AqAWL2fJUzYnzXwG39TppY6g0xzuL6OSunEtpQfmsSXGybiKnQpJq1zykYuVv-IPdrhMkxRG9eXsq2OwxPJ3XOi9T670dX5qkHBcmDh8K4ksIodqxNt843e4/s750/blogger-image--791093832.jpg" width="750" /></a></div>
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<br /></div>
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And the truth is, I feel like these pictures are kind of crap. </div>
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They just don't do these cookies justice. </div>
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Because everything about these cookies makes a pregnant lady happy. </div>
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So that's a good cookie. </div>
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<span style="color: #134f5c;"><b>Chocolate Chunk Oreo Chunk Chocoholic Cookies</b></span></div>
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<i><u>Ingredients:</u></i></div>
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2 sticks butter, softened</div>
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1 cup brown sugar</div>
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1 cup white sugar</div>
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2 eggs</div>
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2 tsp. vanilla</div>
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2 cups flour</div>
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1 cup cocoa powder</div>
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1 tsp. baking soda</div>
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1/2 tsp. salt</div>
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1 1/2 cup chocolate chunks</div>
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10 slightly crushed oreos (the original recipe calls for 20, but I only had 10...add however much you want)</div>
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<i><u>Directions:</u></i></div>
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Preheat oven to 350.</div>
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Stir together flour, cocoa powder, baking soda, and salt in a bowl and set aside. </div>
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Cream together butter and sugar until fluffy. Beat eggs in one at a time until blended. Add vanilla and beat until mixed. With the mixer on low, slowly add flour mixture until fully combined. Stir in the chocolate chunks and oreos. </div>
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Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 9 minutes. They will look slightly undone, but leave them on the sheet for a couple minutes before moving them to cooling racks. Overbaked chocolate cookies are no good. </div>
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Makes 4-5 dozen cookies. </div>
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Recipe slightly adapted from: <a href="http://www.confessionsofacookbookqueen.com/2012/07/white-chocolate-oreo-chunk-cookies/" target="_blank">Confessions of a Cookbook Queen</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6e1IReekP3QTfbl8fJqv0diPX1jCcWq_Cu-RGbDxUjRmsN97aPIsdEgiw_GzB65eTVYjLhDM8R_S9HOwm7R3EflFe5fxcXWVnXqAb_RLB6gRCxv5zt_Nvm07ehsEJzByEdAjSgmDjFHU/s640/blogger-image--611277415.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346896114392.4238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6e1IReekP3QTfbl8fJqv0diPX1jCcWq_Cu-RGbDxUjRmsN97aPIsdEgiw_GzB65eTVYjLhDM8R_S9HOwm7R3EflFe5fxcXWVnXqAb_RLB6gRCxv5zt_Nvm07ehsEJzByEdAjSgmDjFHU/s750/blogger-image--611277415.jpg" width="750" /></a></div>
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Also, like I said, it was 10 o'clock at night and I had to make so many adaptions to this recipe that I didn't even know if it would turn out...so I wasn't really planning for pictures. But SO delish they were!</div>
<br />emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-19252923457672527682012-09-06T07:48:00.000-07:002012-09-07T06:25:34.611-07:00Baked Sweet and Sour Chicken with Fried Rice<div class="separator" style="clear: both; text-align: none;">
I have had some SERIOUS happy cooking mojo lately. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYK_KxoVD-ZDHTPRYPiQhYE5VyQpmorKR4blLv_SbIAdn1NjbZruqXqAQRPpT5M7OGDk-y5KlDp1IoBJr3Wx6piuQ9dDFBifYri1YzOISwmwnVCbFEcgbuVdYMliLzwzrSmLXkMr8U2lE/s640/blogger-image-418729658.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346894363401.3938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYK_KxoVD-ZDHTPRYPiQhYE5VyQpmorKR4blLv_SbIAdn1NjbZruqXqAQRPpT5M7OGDk-y5KlDp1IoBJr3Wx6piuQ9dDFBifYri1YzOISwmwnVCbFEcgbuVdYMliLzwzrSmLXkMr8U2lE/s750/blogger-image-418729658.jpg" width="750" /></a></div>
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This is another <a href="http://pinterest.com/emilydillbeck/feed-me/" target="_blank">pinterest</a> recipe gone good. </div>
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And other than being a little time consuming, it was SO easy. I'm definitely putting it on my "recipe staples" list. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_8FY90B34Cw0YH0ul92XqMUfJSOj8p1t27PzHTWc-aeH558mF5cb21Y3VQ46DYc0zDWXTuE7T4DefX4JaZyEUGfs1u1YoErCiE3on2_rit7fcMn8MRaCVR7hTZ1gTqG1_uCWdcKSoH0/s640/blogger-image--266849905.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346894363370.5325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_8FY90B34Cw0YH0ul92XqMUfJSOj8p1t27PzHTWc-aeH558mF5cb21Y3VQ46DYc0zDWXTuE7T4DefX4JaZyEUGfs1u1YoErCiE3on2_rit7fcMn8MRaCVR7hTZ1gTqG1_uCWdcKSoH0/s750/blogger-image--266849905.jpg" width="750" /></a></div>
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We've been updating our laundry room this week... </div>
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And by updating I mean we poured concrete counter tops, ripped out and patched, mudded, and sanded drywall, painting, etc. etc.... bla bla bla. </div>
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<br /></div>
And by WE I mean my husband did almost all of that by himself... (I'm pregnant...I have excuses.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoBq1lL_08q4Deg44-Jxam2ZXy8pqSAtN_r7pQrzgOXU0SekaDFnqCyokkSlHKIZua4U20lypbdAFccBWtwWjjyC3p5hI1SUdBCQFZFKQFYQkK_eoOHR4I7x3RIGF-2zURWtYho2Z1dc/s640/blogger-image--927674732.jpg" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346894363353.5457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoBq1lL_08q4Deg44-Jxam2ZXy8pqSAtN_r7pQrzgOXU0SekaDFnqCyokkSlHKIZua4U20lypbdAFccBWtwWjjyC3p5hI1SUdBCQFZFKQFYQkK_eoOHR4I7x3RIGF-2zURWtYho2Z1dc/s750/blogger-image--927674732.jpg" width="750" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoBq1lL_08q4Deg44-Jxam2ZXy8pqSAtN_r7pQrzgOXU0SekaDFnqCyokkSlHKIZua4U20lypbdAFccBWtwWjjyC3p5hI1SUdBCQFZFKQFYQkK_eoOHR4I7x3RIGF-2zURWtYho2Z1dc/s640/blogger-image--927674732.jpg"></a>So needless to say I have been NOT cleaning. And NOT doing laundry.<br />
<br />
Other than playing with my adorable baby kid all day, I'm starting to get kind of bored. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJohmyWIvUpPmgid63DqfBLZ8jaHmjTCcwbyNlUu6UDDB7KeIKRTlWg3seYUru8RF3HzAfk9c8oTfaTBBfNi9B-SyNureDZ66vf14-covUCLHv5ZvEz05KIftzLPqNbsFpqhJ7IMyMS4/s640/blogger-image--951830132.jpg" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346894363358.36" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJohmyWIvUpPmgid63DqfBLZ8jaHmjTCcwbyNlUu6UDDB7KeIKRTlWg3seYUru8RF3HzAfk9c8oTfaTBBfNi9B-SyNureDZ66vf14-covUCLHv5ZvEz05KIftzLPqNbsFpqhJ7IMyMS4/s750/blogger-image--951830132.jpg" width="750" /></a><br />
<br />
Solution: Make everything I want from Pinterest.<br />
You should do it too.<br />
<br />
But first, make everything from my blog. :)<br />
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<span style="color: #134f5c;"><b>Baked Sweet and Sour Chicken with Fried Rice</b></span><br />
<span style="color: #134f5c;"><b><br /></b></span>
<i><u>Ingredients:</u></i><br />
3 chicken breast, cubed<br />
salt and pepper<br />
1 cup cornstarch<br />
2 eggs, beaten<br />
1/4 cup olive oil<br />
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<i>Sauce:</i><br />
3/4 cup sugar<br />
4 TBS ketchup<br />
1/2 cup distilled white vinegar<br />
1 TBS soy sauce<br />
1large garlic clove, minced or grated<br />
<br />
<i>Fried Rice:</i><br />
2-3 cups cooked brown rice<br />
3 TBS olive oil<br />
1 cup frozen peas and carrots, thawed<br />
1 small onion, chopped<br />
2 garlic cloves, minced<br />
2 eggs, slightly beaten<br />
1/4 cup soy sauce<br />
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<i><u>Directions:</u></i><br />
<i>For the Chicken:</i><br />
Preheat oven to 350.<br />
<br />
Season the cubed chicken with salt and pepper. Coat completely with cornstarch and then dip in the eggs. Heat the oil in a skillet and cook the chicken until browned but not COMPLETELY cooked through.<br />
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Mix all of the sauce ingredients in a bowl. Pour the chicken in a greased 9x13 dish and pour the sauce mix evenly over the top of the chicken<br />
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Bake for an hour, flipping the chicken every 15 minutes. (This is the relatively time consuming part.)<br />
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<i>For the Fried Rice:</i></div>
<div>
Heat the oil in a skillet over medium/high heat. Saute the peas, carrots, onions, and garlic until softened. Lower the heat to medium, push the vegetable mixture to one side and scramble the egg in the center of the pan. Once the egg is cooked add the rice and soy sauce and mix everything together. Fry until completely heated through. </div>
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This is the first time that I actually made fried rice successfully. And by successfully I mean it tasted like the kind you get at a restaurant. </div>
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Recipe by: <a href="http://life-as-a-lofthouse.blogspot.com/2010/09/baked-sweet-and-sour-chicken-with-fried.html">Life as a Lofthouse</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWzrR34xap-R7qIFV-aKpQq6ZAH5ymEWxsxmac_vbt4Hd7N00ru8QWbsyVn7sXXovdXqhL7SHXXRvihoCRTJRCGA2mao5ot6ccfuTMGLuvdBmBF6N_GyTkjSdW1axFf5IofXvhItOd24/s640/blogger-image-956213564.jpg" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346894363370.1328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWzrR34xap-R7qIFV-aKpQq6ZAH5ymEWxsxmac_vbt4Hd7N00ru8QWbsyVn7sXXovdXqhL7SHXXRvihoCRTJRCGA2mao5ot6ccfuTMGLuvdBmBF6N_GyTkjSdW1axFf5IofXvhItOd24/s750/blogger-image-956213564.jpg" width="750" /></a><br />
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I paired this with <a href="http://forkdiaries.blogspot.com/2012/08/baked-pork-egg-rolls.html" target="_blank">baked egg rolls</a>....YUM-O.emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-9944716042292213862012-08-31T07:51:00.001-07:002012-08-31T07:51:35.092-07:00Baked Pork Egg RollsI made the most delicious food this week. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMb1loSBPLkjD9D5B2G3XMV0027hASfa399hmyqdwbuI-w0UsSj9Ryf9oKaWVxXPo1AthIGmXiItb_6DRi-HmRLdBD9PNPQbLQl_0whfIK6oz5m6rOonTrY51lZoO97QhySz8u6anSGU/s1600/blogger-image--599637673.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346422862525.046" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMb1loSBPLkjD9D5B2G3XMV0027hASfa399hmyqdwbuI-w0UsSj9Ryf9oKaWVxXPo1AthIGmXiItb_6DRi-HmRLdBD9PNPQbLQl_0whfIK6oz5m6rOonTrY51lZoO97QhySz8u6anSGU/s750/blogger-image--599637673.jpg" width="750" /></a></div>
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Each new recipe I tried not only was a success, but was so good I wanted to make it again and again and again.<br />
<br />
That doesn't always happen you know. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmY4111eUYVtJ733oQSBhjGtYz8CJMDFtvDDdN3c-NfhehL0vBn_AIjHyafvVfEzgEsmFhXGXd0S3m59Nu6A5qeCjIXdsgwVsoGlPJLDu2EjP0qpXCS9mUXLKt1UAN-GvzXR5OY2Pan8/s640/blogger-image-1980991787.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346422862540.792" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmY4111eUYVtJ733oQSBhjGtYz8CJMDFtvDDdN3c-NfhehL0vBn_AIjHyafvVfEzgEsmFhXGXd0S3m59Nu6A5qeCjIXdsgwVsoGlPJLDu2EjP0qpXCS9mUXLKt1UAN-GvzXR5OY2Pan8/s750/blogger-image-1980991787.jpg" width="750" /></a><br />
<br />
Sometimes (or you know, every single night) I spend hours on pinterest pinning and reading all these beautiful and delicious recipes....and then I never make them.<br />
<br />
Or I make them and they turn out like crap. <br />
Or I make them, but change all of the ingredients and they turn out delicious!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDmqaYzdYIDY_ShZtf0mq71svHvIVrOCWtqxKGa_0k9z5qexkksFcmMVk7kmnWk0Ry3qkGxm7oXQbhiGLxLZPeEASc9dm5QWn79Xp9ctPS8wjld9V0X8jqEJMXDDVjFEro9kbRV088O0/s640/blogger-image--1417237475.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346422862505.8613" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDmqaYzdYIDY_ShZtf0mq71svHvIVrOCWtqxKGa_0k9z5qexkksFcmMVk7kmnWk0Ry3qkGxm7oXQbhiGLxLZPeEASc9dm5QWn79Xp9ctPS8wjld9V0X8jqEJMXDDVjFEro9kbRV088O0/s750/blogger-image--1417237475.jpg" width="750" /></a></div>
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On that note...<br />
<br />
BIGGEST INTERNET RECIPE PET PEEVE EVER: When someone comments on a recipe that it was so gross and they'd never make it again or it was ridiculously hard and impossible even for a genius....BUT THEY DIDN'T FOLLOW ANY OF THE DIRECTIONS! <br />
<br />
OR <br />
<br />
THEY CHANGED HALF THE INGREDIENTS! <br />
<br />
Ok, listen. You have all the right in the world to use whatever ingredients or technique you so choose...<br />
BUT if someone posts a recipe saying "this is good if you use this and do it this way"....you really don't have the right to change everything and then give the <u>original</u> recipe a bad review. <br />
<br />
This hasn't happened to me.<br />
<br />
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But every time I read a recipe I read the comments to see what the general feedback is and there's always that one person that's like "Well I changed the first five ingredients...and I didn't cook it as long as you said. I definitely will not recommend this recipe to anyone!"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTNJVxIpf1qtP-Qc9xJMw5p4F2tU5Cy8y-jHX_cXcf5zRtIw13QsDwFF890caTEBmWeUCCKc-x20AoioFvBA5G-LyOXk1GzdOYbh7RZS9f8vcrVuXj9s6kHyPeAMtdd93ugV2w4aCaWI/s1600/blogger-image-1461973230.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346422862572.4949" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTNJVxIpf1qtP-Qc9xJMw5p4F2tU5Cy8y-jHX_cXcf5zRtIw13QsDwFF890caTEBmWeUCCKc-x20AoioFvBA5G-LyOXk1GzdOYbh7RZS9f8vcrVuXj9s6kHyPeAMtdd93ugV2w4aCaWI/s750/blogger-image-1461973230.jpg" width="750" /></a></div>
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So please...change all the ingredients if you want (I do it all the time.) Experiment with cooking time. Change it however you want...but know that if it turns out super disgusting, it might not be the ORIGINAL recipes fault.</div>
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I'm just saying.... <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniJVw2gGz6EIm4LhtcMW61mGL2Oq1RlujD7-4OXyl_DmIwkOsp4sb1GN45L5F9N7YxQPPz7jLDMWRCZYUR4u3ejZ4Xxm4PBM6jFZUs0cUcqqkabzXuKYPjjpjPLk6EiquYr2bA6toLd0/s640/blogger-image--971309997.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346422862508.8586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniJVw2gGz6EIm4LhtcMW61mGL2Oq1RlujD7-4OXyl_DmIwkOsp4sb1GN45L5F9N7YxQPPz7jLDMWRCZYUR4u3ejZ4Xxm4PBM6jFZUs0cUcqqkabzXuKYPjjpjPLk6EiquYr2bA6toLd0/s750/blogger-image--971309997.jpg" width="750" /></a></div>
<br />
Ok I'll get off my little rant. I started out trying to tell you that I always read pinterest recipes and never try them. And this week all the ones I tried were AMAZING.<br />
<br />
Starting with these baked egg rolls. <br />
<br />
My husband and I rarely eat any fried food. But I have a thing for asian food, specifically all the asian food that is fried.<br />
<br />
So a recipe that is baked (and therefore must be in the "incredibly healthy"category) is worth trying.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnQIZK3VDB9ma_LvUNEq4WCOf_PDTtyY8BYZ9y_IbpFgDPVqcB7c13XL1TFrmmIiy5dWO-LKZhOnQbtVgLaHJGwlZ7LXch-Zf4qsEVyS_apJ4zwKCbzKeJU_Z0OSiO897OrKaWQMDhl4/s640/blogger-image--1133241362.jpg" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346422862537.0183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnQIZK3VDB9ma_LvUNEq4WCOf_PDTtyY8BYZ9y_IbpFgDPVqcB7c13XL1TFrmmIiy5dWO-LKZhOnQbtVgLaHJGwlZ7LXch-Zf4qsEVyS_apJ4zwKCbzKeJU_Z0OSiO897OrKaWQMDhl4/s750/blogger-image--1133241362.jpg" width="750" /></a><br />
<br />
<span style="color: black;">Also, unlike <a href="http://forkdiaries.blogspot.com/2012/05/spring-rolls.html" target="_blank">Spring Rolls</a> these egg rolls are REALLY easy to make. (I'm not dissing the spring rolls, but those took forever to roll.) It just takes a little water on the corners of the egg roll wrappers and they roll right up. </span><br />
<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnQIZK3VDB9ma_LvUNEq4WCOf_PDTtyY8BYZ9y_IbpFgDPVqcB7c13XL1TFrmmIiy5dWO-LKZhOnQbtVgLaHJGwlZ7LXch-Zf4qsEVyS_apJ4zwKCbzKeJU_Z0OSiO897OrKaWQMDhl4/s640/blogger-image--1133241362.jpg"><span style="color: black;"><br /></span></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnQIZK3VDB9ma_LvUNEq4WCOf_PDTtyY8BYZ9y_IbpFgDPVqcB7c13XL1TFrmmIiy5dWO-LKZhOnQbtVgLaHJGwlZ7LXch-Zf4qsEVyS_apJ4zwKCbzKeJU_Z0OSiO897OrKaWQMDhl4/s640/blogger-image--1133241362.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnQIZK3VDB9ma_LvUNEq4WCOf_PDTtyY8BYZ9y_IbpFgDPVqcB7c13XL1TFrmmIiy5dWO-LKZhOnQbtVgLaHJGwlZ7LXch-Zf4qsEVyS_apJ4zwKCbzKeJU_Z0OSiO897OrKaWQMDhl4/s640/blogger-image--1133241362.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnQIZK3VDB9ma_LvUNEq4WCOf_PDTtyY8BYZ9y_IbpFgDPVqcB7c13XL1TFrmmIiy5dWO-LKZhOnQbtVgLaHJGwlZ7LXch-Zf4qsEVyS_apJ4zwKCbzKeJU_Z0OSiO897OrKaWQMDhl4/s640/blogger-image--1133241362.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwiK8fvQjBZCZfgsyeQ9IQy-bc737NdEXZs0YFqVfL2umIQG6o8z1poGC9Yfs-2Icpd1dHr_rvCQC1nTMiKsJOYJ2bmBqRsINUpcRb4oPGLNxWGlemRbin1ydB7XRw5btz3dlAoPtZbUw/s640/blogger-image--1484752381.jpg" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346422862569.3699" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwiK8fvQjBZCZfgsyeQ9IQy-bc737NdEXZs0YFqVfL2umIQG6o8z1poGC9Yfs-2Icpd1dHr_rvCQC1nTMiKsJOYJ2bmBqRsINUpcRb4oPGLNxWGlemRbin1ydB7XRw5btz3dlAoPtZbUw/s750/blogger-image--1484752381.jpg" width="750" /></a><br />
<br />
The original recipe didn't include any pork, but I wanted the egg rolls to be a bit more filling so I decided to add ground pork.<br />
<br />
Super great addition!<br />
<br />
I'm usually not a huge fan of egg rolls with just cabbage.<br />
Egg rolls with pork...YES.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKwev4dZP4fVF6uiaaiE12CBYQl2MGUlXHhVB1IUZh215IrCEBBMfAbZgtCdd1QWVAPuVYaqxGyg6dA9O3rRA7PdraLj65K4I66MDOXuzzP9jrj9MhJ1naRaBfSb-vW-hwNNoiTi3q9c/s640/blogger-image--1881991889.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1346422862569.521" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKwev4dZP4fVF6uiaaiE12CBYQl2MGUlXHhVB1IUZh215IrCEBBMfAbZgtCdd1QWVAPuVYaqxGyg6dA9O3rRA7PdraLj65K4I66MDOXuzzP9jrj9MhJ1naRaBfSb-vW-hwNNoiTi3q9c/s750/blogger-image--1881991889.jpg" width="750" /></a><br />
<br />
Serve with rice and dipping sauce. I made a 50/50 soy/rice vinegar dipping sauce and bought a bottle of sweet chili sauce (my fav!)<br />
<br />
<span style="color: #134f5c;"><b>Baked Pork Egg Rolls</b></span><br />
<span style="color: #134f5c;"><b><br /></b></span>
<i><u>Ingredients:</u></i><br />
1 lb ground pork<br />
1 bag cole slaw<br />
1 pkg egg roll wrappers<br />
Kikkoman garlic teriyaki sauce<br />
soy sauce<br />
3-4 cloves garlic, minced<br />
1/4 tsp ground ginger<br />
salt and pepper<br />
cooking spray<br />
<br />
<i><u>Directions:</u></i><br />
Preheat oven to 375.<br />
<br />
Put the coleslaw in a microwave safe bowl with a very small splash of water and microwave for 5 minutes. Drain any extra liquid.<br />
<br />
Brown the ground pork. Season and pour a splash of the garlic teriyaki in right before it's completely cooked (I just poured some in, it was probably a couple tablespoons at most) just so it's slightly flavored but not completely wet.<br />
<br />
In a large bowl mix the cooked ground pork, heated coleslaw, garlic, ginger, a little salt and pepper, and a splash of soy sauce. Place a bit of filling in the center of each egg roll wrapper. Keep a small bowl of water next to you and with your finger rub a little water around each corner. Fold three corners in and then roll towards the remaining corner. Make sure the inside of that last corner has water on it so when it wraps around it will stick to the roll.<br />
<br />
Place the egg rolls on a greased baking sheet and spray the tops of the egg rolls with cooking spray.<br />
<br />
Bake 15 minutes and then flip the egg rolls. Bake an additional 10-15 minutes.<br />
Let cool a few minutes before serving. Serve with sweet chili sauce or soy.<br />
<br />
These were best served fresh, although I had a few left over that I reheated the next day and they tasted fine. The wrapper just wasn't as crispy.<br />
<br />
Recipe adapted from: <a href="http://www.joyfulabode.com/2009/07/05/homemade-baked-egg-rolls/" target="_blank">Joyful Abode</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2XXRW_jHTprLFXklJF_4D2aTDh3oIjYG6hKSCwC8vss6sfocAYtFEG53Gd2dGLGx8e5CvkHj8Ec95_eJy4lGJIcU4r6WFaVFN85giTIjN9j5nkJAGfTmbPwraTVLmF5xgtrPfkxc_cQ/s640/blogger-image-79482308.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346422862512.2026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2XXRW_jHTprLFXklJF_4D2aTDh3oIjYG6hKSCwC8vss6sfocAYtFEG53Gd2dGLGx8e5CvkHj8Ec95_eJy4lGJIcU4r6WFaVFN85giTIjN9j5nkJAGfTmbPwraTVLmF5xgtrPfkxc_cQ/s750/blogger-image-79482308.jpg" width="750" /></a><br />
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emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com2tag:blogger.com,1999:blog-1778083712758556102.post-40237484654227586272012-08-27T16:00:00.000-07:002012-08-28T15:43:45.863-07:00Tuna Cakes<div class="separator" style="clear: both; text-align: none;">
I have like 20 other posts that are waiting to be published. But I made this tonight and it was so good I wanted to share it immediately.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuS4XB6Mj1Wm9rtJZ1RoK1fewlAtW0g3tdinZJDs5qoEaNPFguKU1YEAfoZzQ8ZVmw9LMLDPohJCd6wXuN9h-VnqS921VovUrbxpp-XDUzQ6cGDij9QlRfK6PhlDk0PCSaz2rbuSydPE8/s640/blogger-image-1336755540.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346108107628.9272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuS4XB6Mj1Wm9rtJZ1RoK1fewlAtW0g3tdinZJDs5qoEaNPFguKU1YEAfoZzQ8ZVmw9LMLDPohJCd6wXuN9h-VnqS921VovUrbxpp-XDUzQ6cGDij9QlRfK6PhlDk0PCSaz2rbuSydPE8/s750/blogger-image-1336755540.jpg" width="750" /></a></div>
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We are seriously past grocery day and I was too lazy to go to the store, so I went to one of those websites where you put in all the ingredients you have in your fridge and it gives you recipe possibilities. </div>
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Well, needless to say....I have a ton of tuna and thought , "hey if this is gross I'll make tuna sandwiches."</div>
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So. Not. Gross.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_h0YPQVhOwPgGIuOB39gHdz-x1vv3f5pQKflGLdzyWf3fcb9WVWT3LBrOLMUbtVV6kxmjZnE-rKPAegFWTWeFufJbKaSsDX32KMmintxMImR2MdXTRLOT4H5XvO0B-Z-Nqo2coX0qlls/s360/blogger-image-1346128157.jpg" target="_blank"><img alt="" class="alignnone" height="650" id="blogsy-1346108107632.2993" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_h0YPQVhOwPgGIuOB39gHdz-x1vv3f5pQKflGLdzyWf3fcb9WVWT3LBrOLMUbtVV6kxmjZnE-rKPAegFWTWeFufJbKaSsDX32KMmintxMImR2MdXTRLOT4H5XvO0B-Z-Nqo2coX0qlls/s488/blogger-image-1346128157.jpg" width="488" /></a></div>
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The base of this recipe is literally tuna, eggs, and breadcrumbs...but that sounds seriously boring. </div>
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So I doctored it up a bit. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJVtKmrdwnendkATYDrHpt9buOn5TzEnNCtXKLNcpjnbzBSKv5NVK574rxDWfR_pHjz9G4PItqC8UsIOnbPIR7XSsh3tZEMkClmz7HXRG2sPkQHms2ykmoluIYW0uWld33-OHWcqWDL4/s640/blogger-image-691309693.jpg" imageanchor="1" target=""><img alt="" class="alignnone" height="562" id="blogsy-1346108107670.138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJVtKmrdwnendkATYDrHpt9buOn5TzEnNCtXKLNcpjnbzBSKv5NVK574rxDWfR_pHjz9G4PItqC8UsIOnbPIR7XSsh3tZEMkClmz7HXRG2sPkQHms2ykmoluIYW0uWld33-OHWcqWDL4/s750/blogger-image-691309693.jpg" width="750" /></a> </div>
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Please make this...someday when you are searching your cupboards looking for something other than crackers and water. </div>
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Try these tuna cakes. They are definitely going on my list of recipe staples.</div>
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<strong><span class="Apple-style-span" style="color: #134f5c;">Tuna Cakes</span></strong><br />
<strong><br /></strong><em><u>Ingredients:</u></em><br />
2 cans tuna<br />
2 eggs<br />
3/4 cup home style stuffing<br />
2 tsp. Dijon style mustard<br />
3 tsp. Teriyaki sauce<br />
2 garlic cloves, minced<br />
Salt and pepper<br />
<br />
<em><u>Directions:</u></em><br />
Mix all the ingredients in a bowl. Salt and pepper to taste. Form 4 tuna patties and fry in sesame oil (or any cooking oil, that's just what I had) until golden on both sides.<br />
<br />
I served with brown rice and topped with sweet chili sauce. It was a slightly Asian tasting meal. Super tasty served this way.<br />
<br />
Recipe inspired by: <a href="http://www.myfridgefood.com/viewrecipe.php?recipe=1611" target="_blank">My Fridge Food</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKfZ544NVnAgwQvI0bvqdUbkh0cF9P2ozvtJFq65CUa-B9TPtxVK9GIdH-H4uDyvXVlBTj2uE_kY0PM0btOfGCYfEqe07XcXosOhTDnRxB0CMFTD8WkLPZlKB8b5xJd5i1-7TuauXcTlE/s1600/blogger-image-643897178.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1346108107674.8223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKfZ544NVnAgwQvI0bvqdUbkh0cF9P2ozvtJFq65CUa-B9TPtxVK9GIdH-H4uDyvXVlBTj2uE_kY0PM0btOfGCYfEqe07XcXosOhTDnRxB0CMFTD8WkLPZlKB8b5xJd5i1-7TuauXcTlE/s640/blogger-image-643897178.jpg" width="750" /></a></div>
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I kind of want to go make these right now.emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-82302714655941655112012-08-22T08:13:00.002-07:002012-08-22T08:14:07.054-07:00Chipotle MayoThis post is a quickie.<br />
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<img alt="" class="" height="562" id="blogsy-1344711190044.3667" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQW3ZJimdVGqr0KZoKxu4dxsDXHNhlUUNg55XR3RlxXElVwcTLodp70L4FNKX9xiTEk9fqzKUveLAaFg0-BuRNw4Y3P1aEQngJi_aK_h7CJREBefFmsBPyARzzctw0-EGOtOcZVJINhHg/s750/blogger-image--1308729187.jpg" width="750" /><br />
<br />
This is one of those recipes that hardly even counts as a recipe.<br />
<br />
You can be so bad at cooking that you're basically the anti-cook. BUT even anti-cooks can make a sandwich. I threw a baby shower (actually TWO baby showers) for my sister and my sister-in-law and served up a sandwich bar. It was a hit! I had a bunch of different toppings and different condiments; one obviously being Chipotle Mayo.<br />
<br />
So if you are an anti-cook and are incapable of making anything impressive over the stove, make a bunch of sandwiches with homemade dressings. (Or better yet, get all the sandwich stuff and make your guests make their own! You can't mess that up)<br />
<br />
It's impressive and it's easy.<br />
I will definitely be making this again if only to have on hand in my refrigerator.<br />
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<span class="Apple-style-span" style="color: #134f5c;"><b>Chipotle Mayo</b></span><br />
<span class="Apple-style-span" style="color: #134f5c;"><b><br /></b></span>
<i><u>Ingredients:</u></i><br />
1 cup mayo (NOT miracle whip)<br />
2 chipotles in adobo sauce<br />
1 tablespoon adobo sauce<br />
1/2 lime, juice<br />
<br />
<i><u>Directions:</u></i><br />
Toss all ingredients in a food processor and puree until desired consistency. Refrigerate until ready to use.<br />
<br />
Doesn't get much easier than that!<br />
<br />
Recipe from: <a href="http://www.foodnetwork.com/recipes/bobby-flay/sliders-with-chipotle-mayonnaise-recipe/index.html" target="_blank">Food Network, Bobby Flay</a><br />
<br />emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-78879279701155535722012-08-13T07:34:00.002-07:002012-08-13T07:34:34.711-07:00Summer SaladI warned you that summer was here and therefore I am busy.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggP37Wcl6a5s_my4gDIgOEjVYEYOnvMAunzsQ6Voyg8g9Jb6Hy1uPPGGh6J3V6Sc7My0cFzksNoyePvjG4k9ab48AAJreBHW52m8faSQ0IPgqexYB1VwkZW8Y4qZQn_-cTl85VzP530Ng/s640/blogger-image--998047047.jpg" target=""><img alt="" class="" height="562" id="blogsy-1344711167997.8337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggP37Wcl6a5s_my4gDIgOEjVYEYOnvMAunzsQ6Voyg8g9Jb6Hy1uPPGGh6J3V6Sc7My0cFzksNoyePvjG4k9ab48AAJreBHW52m8faSQ0IPgqexYB1VwkZW8Y4qZQn_-cTl85VzP530Ng/s750/blogger-image--998047047.jpg" width="750" /></a><br />
<br />
You haven't seen many blog posts this season, but don't worry. I have about a billion lined up just waiting for text.<br />
<br />
This summer has been a mixture of crazy and fun. Let me just cue you in on a few points.<br />
<br />
My sister is pregnant.<br />
My sister in law is pregnant.<br />
My OTHER sister in law is pregnant.<br />
I'M PREGNANT! (6 weeks...)<br />
<br />
My parents took on a new church in a new area.<br />
They're moving.<br />
<br />
We vacationed, put on a conference with 1000 teenagers, updated multiple areas of our house. We went to the beach, traveled, had multiple sets of company.<br />
<br />
I planned two elaborate baby showers...and am currently making plans for a wedding I'm in this fall.<br />
AND I HAVE A CHILD UNDER THE AGE OF 1. That right there tops everything.<br />
<br />
Those are just a FEW of the major things we took part in this summer, but here's something to know: during all of those previously mentioned fun and crazy things, we ate food! I know... you're surprised.<br />
<br />
So I have many recipes, some crappy pictures, and about 20 blog posts waiting to be published. Over the next few weeks I'll share some of the things I made this summer.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksBgFZrN-5349_U_1fx90pfp2_Iaih3BT0nng0se7CYlN-Y-JoknG0zLJx8eSEA_32XI9N5ENXe49Ugo6IPbbU7FxFkBT7d7mzG2tkx9zVlAhaq1NEZu6ET9aZkyWKenljoaVlKNtE38/s640/blogger-image-1936775118.jpg" target=""><img alt="" class="" height="562" id="blogsy-1344711168059.2417" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksBgFZrN-5349_U_1fx90pfp2_Iaih3BT0nng0se7CYlN-Y-JoknG0zLJx8eSEA_32XI9N5ENXe49Ugo6IPbbU7FxFkBT7d7mzG2tkx9zVlAhaq1NEZu6ET9aZkyWKenljoaVlKNtE38/s750/blogger-image-1936775118.jpg" width="750" /></a><br />
<br />
Starting with this salad.<br />
<br />
I don't even know what to say about this salad other than OOHHH EMMMM GEEEEE!<br />
<br />
It is SO good.<br />
<br />
I called it a "Summer Salad" because I don't know where the recipe originally came from; therefore, I don't know what it's originally called. Plus I made it this summer...and it has so many delicious things in it that I couldn't call it a chicken salad, or even a berry salad. So it's a summer salad.<br />
<br />
If this isn't summery, then I don't know what is.<br />
<br />
<span class="Apple-style-span" style="color: #134f5c;"><b>Summer Salad</b></span><br />
<span class="Apple-style-span" style="color: #134f5c;"><b><br /></b></span>
<i><u>Ingredients:</u></i><br />
1 rotisserie chicken, shredded<br />
Mixture of romaine lettuce and spring mix<br />
1 lb strawberries, sliced<br />
1 cup blueberries<br />
2/3 cup blue cheese<br />
1 cup honey roasted peanuts<br />
1/4 tsp each salt and pepper<br />
Juice of 1 lemon<br />
3 tbsp. olive oil<br />
<br />
<i><u>Directions:</u></i><br />
I personally don't think you can wreck salad...so that's why I don't have real quantity measurements for the lettuce. Start with as much lettuce as you think appropriate (I probably did 6 or 7 cups) in a large serving bowl (this is a large salad.) Place the shredded chicken in the center of the lettuce. Spread the berries around the outside of the chicken. Sprinkle the blue cheese over the whole thing. Spread the peanuts in the center and drizzle lemon juice and olive oil over the entire salad. Finish with salt and pepper.<br />
<br />
If you are skeptical of the dressing, you could leave it out and serve something else on the side. But know this: every time I've had this or made this people wonder what in the world is in the dressing...and NO ONE has ever said they didn't like it.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvhB-Gfi4FrWF9q__7Etb4lLDyGGcHIL0rTydHTHNCj51U_KArZiiREXshCNzYLGenTZCAcWVt1JpLh0R86_5kvYytoEga0C8QgMh0I0KGLrpOmcJai2B2aVb6zb31-e7ywMv6_IA8PI/s640/blogger-image--2058890150.jpg" target=""><img alt="" class="" height="650" id="blogsy-1344711168053.959" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvhB-Gfi4FrWF9q__7Etb4lLDyGGcHIL0rTydHTHNCj51U_KArZiiREXshCNzYLGenTZCAcWVt1JpLh0R86_5kvYytoEga0C8QgMh0I0KGLrpOmcJai2B2aVb6zb31-e7ywMv6_IA8PI/s488/blogger-image--2058890150.jpg" width="488" /></a><br />
<br />
Recipe from: I'm not sure, but I wish I had made it up.emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-66695481448887176142012-08-11T12:37:00.000-07:002012-08-11T12:44:03.618-07:00Strawberry Shortcake CakeI originally titled this post, "The Perfect Summer Cake."<br />
<br />
<img alt="" class="" height="622" id="blogsy-1344711823560.0886" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx_Z_6E8y3iR1r-DhfZfhwv-8HVzAJDukDFYNouNFIQARfl3zsmvGppDTtiQeLwW3KqIrC8enYFPNUDukXxUNhsvkCrnCKDGADrewVVlhCv9oMjB-vH3-hGj0FOwxCPHiTOZlYthNjqU/s750/blogger-image--1181776997.jpg" width="750" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjn5Rx2wGn3dEPuVuKXkIJ8MqKdC0x9xXQu-wPOLhdNF8JDHxM8a6ZTw6PmlDWRc4NSmBTuFJLs7OBAq7qbU9j186ZScvJcz_2Zr86JsbCnkK_Ko3kaqiRdrrfh5-9-xSBl5k31Abjqrs/s640/blogger-image--1941812566.jpg"></a><br />
<br />
And quite honestly, it IS the perfect summer cake. I've made it four times already this summer and every single time it tasted perfect.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2C1aMlqwjh1nHiCvb8W8deMow0jGzXwoYJmDnaDzcyEf213TApwEcQSRMjaskFndguVi4ctTH7K9Oknr3rIb_n2F0z2w2xJdgIUceeslDSCes4fH5krhao45uNamIURAwwvZybtQoJmw/s640/blogger-image-1074378597.jpg" target=""><img alt="" class="" height="562" id="blogsy-1344711823577.6418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2C1aMlqwjh1nHiCvb8W8deMow0jGzXwoYJmDnaDzcyEf213TApwEcQSRMjaskFndguVi4ctTH7K9Oknr3rIb_n2F0z2w2xJdgIUceeslDSCes4fH5krhao45uNamIURAwwvZybtQoJmw/s750/blogger-image-1074378597.jpg" width="750" /></a><br />
<br />
I've made this cake a few different ways: four full layers (which, by the way, makes the cake literally a foot tall), four half layers, two full layers, and finally (as you can see in this photo) zebra. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJci5EpFtNbD9bqZ5c8OD7vChBordHFit_dYzUOovGqRUPifWhg1SzzXsK-kQRdgARlC0YKrjH-uzem7urlODRDVuz3XF1FTaAO8L_rh2EgyxWtNHdgF90gEYQNiyoW8Zgd5dH6AO_2I/s640/blogger-image-919669069.jpg" target=""><img alt="" class="" height="650" id="blogsy-1344711823573.3726" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJci5EpFtNbD9bqZ5c8OD7vChBordHFit_dYzUOovGqRUPifWhg1SzzXsK-kQRdgARlC0YKrjH-uzem7urlODRDVuz3XF1FTaAO8L_rh2EgyxWtNHdgF90gEYQNiyoW8Zgd5dH6AO_2I/s488/blogger-image-919669069.jpg" style="cursor: move;" width="488" /></a><br />
<br />
I found out the hard way that layering four full layers made the cake look super cool, but it barely even fit in the fridge. It was so tall that cutting a piece took 2 large knives, 4 hands, and a quick plate.
<br />
<div>
<br /></div>
<div>
Looked impressive. </div>
<div>
Ridiculously unpractical. <br />
<br />
So, this time I decided to zebra the layers. This particular batter was a little bit thicker than I would have preferred, so the layers didn't spread as evenly or pretty as I would have liked. But the effect was still impressive. <br />
<br />
If you've never made a zebra cake before, its SO easy. You just pour 1/3 cup of white batter in the center of the pan; and then 1/3 cup of red batter in the center of the white batter. Keep pouring directly in the center with alternating colors until the pan is filled (per baking directions.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMX_rEgJkJg_QahpNOhOzUucrwD4CF20kz_Gj08a4wFnOQrvxfNKRGtTsSOZjFWUDfmuELOTNFNlJK27H55G-gCxbzBfRYQAkBg2jXYSGBAvuVHRlPPli97-5Y1ldL5Ng59VHMUEYyro/s640/blogger-image-527831003.jpg" target=""><img alt="" class="" height="650" id="blogsy-1344711823571.7244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMX_rEgJkJg_QahpNOhOzUucrwD4CF20kz_Gj08a4wFnOQrvxfNKRGtTsSOZjFWUDfmuELOTNFNlJK27H55G-gCxbzBfRYQAkBg2jXYSGBAvuVHRlPPli97-5Y1ldL5Ng59VHMUEYyro/s488/blogger-image-527831003.jpg" style="cursor: move;" width="488" /></a><br />
<br />
In between each layer (no matter how many layers you do) spread a generous amount of whipped cream and chopped strawberries. </div>
<div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0bHENg6NZ_hhnbE3PcSxXrmZkcjH6f20M_i8nvh0J3avH4cgwtVSRYZQuiFoPr0EknF9vvwXsMuuCR7UKOitD83Z4dZl-TSbMBV7EO4_v7zkyupzuTyPAXKh0xJwAKOHwnfumVIzbMo/s640/blogger-image-2115675473.jpg" target=""><img alt="" class="" height="562" id="blogsy-1344711823554.7131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0bHENg6NZ_hhnbE3PcSxXrmZkcjH6f20M_i8nvh0J3avH4cgwtVSRYZQuiFoPr0EknF9vvwXsMuuCR7UKOitD83Z4dZl-TSbMBV7EO4_v7zkyupzuTyPAXKh0xJwAKOHwnfumVIzbMo/s750/blogger-image-2115675473.jpg" width="750" /></a><br />
<br />
The original recipe calls for white cake mix and red velvet cake mix. I've made it that way and it is delicious. But this time I couldn't find red velvet cake mix anywhere. So I substituted with strawberry cake mix. </div>
<div>
<br />
Either one you choose tastes amazing. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUcHezcoNt01mn54eWVQhraacC-N7jvLUn2_60WUdYR_XGZ1nHp8es5_a90ghzjEk7ZTa6fGcVxiYbzvabgHqxgU_sjIhwQZZvaAyMeyVNbAZyDDwH43nKzNSD8YNc4toUOlbpMHSBA8/s640/blogger-image-724835425.jpg" target=""><img alt="" class="" height="625" id="blogsy-1344711823553.396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUcHezcoNt01mn54eWVQhraacC-N7jvLUn2_60WUdYR_XGZ1nHp8es5_a90ghzjEk7ZTa6fGcVxiYbzvabgHqxgU_sjIhwQZZvaAyMeyVNbAZyDDwH43nKzNSD8YNc4toUOlbpMHSBA8/s750/blogger-image-724835425.jpg" style="cursor: move;" width="750" /></a><br />
<br />
Even with four layers this cake was incredibly light and refreshing.<br />
<br />
AND its made with cake mix! So consider it quick and easy. <br />
<br />
<span class="Apple-style-span" style="color: #134f5c;"><b>Strawberry Shortcake Cake</b></span><br />
<span class="Apple-style-span" style="color: #134f5c;"><b><br /></b></span>
<i><u>Ingredients:</u></i><br />
Box white cake<br />
Box red velvet cake<br />
2 16 oz containers of whipped cream<br />
1 lb strawberries, chopped<br />
<br />
<i><u>Directions:</u></i><br />
Preheat oven to 350. <br />
<br />
Mix cake mixes according to directions on box. Lightly grease two 9 inch cake pans. To zebra the layers pour 1/3 cup of white batter in the center of the pan; and then 1/3 cup of red batter in the center of the white batter. Keep pouring directly in the center with alternating colors until both pans are filled (about 2/3 full.) <br />
<br />
Bake for 30 minutes or until center is set (use a knife or toothpick to test...if it comes out clean it's done!)<br />
<br />
Once both layers are completely cooled, spread whipped cream on top of the bottom layer. Top with strawberries and second layer. Frost the entire cake with remaining whipped cream and top with strawberries. <br />
<br />
If you are going to travel with this cake I've found it to be easier to just assemble on site. Whipped cream doesn't hold up as well as frosting in heat or in travel, so keep it in the fridge until ready to serve. <br />
<br />
Recipe adapted from: <a href="http://iambaker.net/red-velvet-strawberry-shortcake/" target="_blank">I am baker</a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOypZt-leyveDKJyHtFxMnBvWcy5uaCR5VCa5ptW4lC6bYkdisrmkXsjQnmRO7pSj73WeYoqeKfLAYCXjt4NvGdfvEinlM9Oq10MNAvTWTrS_j9wXl0MoXs4i6Oyq1FdDqCmD55-aPwQ/s640/blogger-image--1487272720.jpg" target=""><img alt="" class="" height="684" id="blogsy-1344711823552.157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOypZt-leyveDKJyHtFxMnBvWcy5uaCR5VCa5ptW4lC6bYkdisrmkXsjQnmRO7pSj73WeYoqeKfLAYCXjt4NvGdfvEinlM9Oq10MNAvTWTrS_j9wXl0MoXs4i6Oyq1FdDqCmD55-aPwQ/s750/blogger-image--1487272720.jpg" width="750" /></a><br />
<br />
This really is the perfect summer cake. </div>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-36391798928521008012012-07-18T06:02:00.000-07:002012-07-18T06:02:35.020-07:00Caesar Pasta SaladOk this is how I feel about pasta salad: BORING!!<br />
<br />
<a href="http://www.blogger.com/goog_794150068" target=""><img alt="" class="" height="562" id="blogsy-1342586298733.927" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-isy9O4DtduZiokBJnJGtwhR2crMqEJLiib8IEAf2TvWYVkS8Z9RJvaPpZrzvev1NnT3z6Pnq0cwl0NAW5fm_9fYxtI19Hv1WR6YULJrGDdprveADc0szI2Tixyvf3-ItDxSttidU6kY/s750/blogger-image-399436264.jpg" width="750" /></a><br />
<br />
Seriously, it's all the same. <br />
Don't get me wrong. Pasta salad has its place. It's a great summer side dish. <br />
<br />
I'm just so over the same pasta salad at every single barbecue.<br />
Pasta. Italian dressing. Pepperoni.<br />
<br />
<img alt="" class="" height="562" id="blogsy-1342586298673.2954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDAkp43rGQhW3J2LMLTSAEDJ4T8NEslDQfX66ZPhmxASJflc1al5HBC1B_J24jNFhgrJvLb-Mu__zT-so4m6od0VGf69UApXN_6r-amZD-jYqMoO4laEgUiEPccF7c1qu-W_-IYEJgKQ/s750/blogger-image--1302008653.jpg" width="750" /><br />
<br />
So when I was asked to bring a pasta salad to a summer party, I went searching for something NOT doused in italian dressing. <br />
<br />
Ok. So this is doused in caesar dressing. BUT it's delicious. And it's different. <br />
<br />
<img alt="" class="" height="562" id="blogsy-1342586298695.7014" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8r_C5DbWYR37Wbq7hdP7r5l1wKqOH1MM8sQkcZBfor1bYGYwQwX8F0szEPUHI_jYWM67PUuigU_rWl6um-0_RMfNQPb0bos-IGqdOBO-7S1A8do3IRdUjXFdz6Coc5pBIIonylGCe9MU/s750/blogger-image--1789583408.jpg" width="750" /><br />
<br />
So next time you're asked to one of those "bring a dish to pass" summer gatherings, try this salad instead.<br />
<br />
<strong><span class="Apple-style-span" style="color: #134f5c;">Caesar Pasta Salad</span></strong><br />
<br />
<em><u>Ingredients:</u></em><br />
1 16 oz box rotini pasta<br />
1 1/2 cups creamy Caesar salad dressing<br />
1 lemon, zest and juice<br />
4 tbsp fresh parsley<br />
1/2-1 cup shredded parmesan cheese<br />
1 1/2 cup garlic croutons<br />
salt and pepper to taste<br />
<br />
<em><u>Directions:</u></em><br />
Cook pasta according to directions on box. Drain and rise with cold water.<br />
Combine salad dressing, lemon zest and juice, and parsley. Add pasta and remaining ingredients.<br />
Serve chilled. <br />
<br />
Note: I tossed extra caesar dressing on it right before I served, because no one likes a dry pasta salad. ;)<br />
<br />
Recipe slightly adapted from: <a href="http://sandralee.com/recipes/sides/caesar-pasta-salad/371" target="_blank">Sandra Lee</a>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com2tag:blogger.com,1999:blog-1778083712758556102.post-36024589032252915012012-07-14T09:01:00.000-07:002012-07-14T09:01:03.608-07:00Peanut Butter Crispies<div class="separator" style="clear: both; text-align: left;">
I don't even know if Peanut Butter Crispies is really the right name for this. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1HXBtC80Ib-0WvuoJVJRquWTaqbsz5Mz0QduW1GfFhzihrG5iXIpv80k4FgI_79hPTSuVQTXa6Kp7u5N9Uv6SROneK4v-nrtBGYmTc3esUUnpdOe4g3RGSNvQjLGZtHq0j2QzYOogAA/s640/blogger-image-2057697653.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="650" id="blogsy-1341888572960.9165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1HXBtC80Ib-0WvuoJVJRquWTaqbsz5Mz0QduW1GfFhzihrG5iXIpv80k4FgI_79hPTSuVQTXa6Kp7u5N9Uv6SROneK4v-nrtBGYmTc3esUUnpdOe4g3RGSNvQjLGZtHq0j2QzYOogAA/s488/blogger-image-2057697653.jpg" style="cursor: move;" width="488" /></a></div>
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<br /></div>
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I mean, they are peanut-butter-ey. </div>
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And they are crispy. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
But there aren't any "Krispies" as per usual in a "Krispy Treat."</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62GIZVipFyeYAQBNoLN40N5Mrwm_nqoSJ5aM-FFaFYtYzASQ5jatADzTmWEVwvvVVndcp98arJQXSTFTrAMoGIJOsIshA7qwb4j8tfw1z8B9fsuEVGzATVzdI5cBKzzTgcJTmNYpaMGg/s640/blogger-image--1394869920.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1341888573014.0718" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62GIZVipFyeYAQBNoLN40N5Mrwm_nqoSJ5aM-FFaFYtYzASQ5jatADzTmWEVwvvVVndcp98arJQXSTFTrAMoGIJOsIshA7qwb4j8tfw1z8B9fsuEVGzATVzdI5cBKzzTgcJTmNYpaMGg/s750/blogger-image--1394869920.jpg" style="cursor: move;" width="750" /></a></div>
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<br /></div>
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But we're not being literal with this dessert. </div>
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<br /></div>
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Literal would be titled "Peanut Butter Marshmallow Honey Bunches of Oats and Frosted Flakes drizzled with Peanut Butter and Fudge Treats."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH43YUJ7r9TOslJdeXWaZlnrKxEsJXtYSu0pL5GiNbPjBI9OstvMLpl-0TobBOGGI2715wDkpJ-M49YuTgaMDzs2fuGHQf3sHDREQmoSQLjZ_bdhD3sxgvQWoDzBBCZDBD188lxQvQhI4/s640/blogger-image--459808818.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="650" id="blogsy-1341888573026.6704" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH43YUJ7r9TOslJdeXWaZlnrKxEsJXtYSu0pL5GiNbPjBI9OstvMLpl-0TobBOGGI2715wDkpJ-M49YuTgaMDzs2fuGHQf3sHDREQmoSQLjZ_bdhD3sxgvQWoDzBBCZDBD188lxQvQhI4/s488/blogger-image--459808818.jpg" width="488" /></a></div>
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And we both know THATS not going to happen. </div>
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So, Peanut Butter Crispies it is. </div>
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Anywho, one day I was like "Hey husband, why aren't there any delicious treats in this house?!" And he was all, "I don't know? How come you never make any delicious treats for us to eat right now?" </div>
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Doesn't really make sense. </div>
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Okay, what really happened was I was like, "I'm hungry and want snacks now!" And then I went and made a full pan of all the sweet stuff I could muster up. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibcv3irU3YOzhXSzDrUzMV0_Q115WIwGZ9VVS_xsPjEOOjnQwFUTpPN3cAzMwTn-q-dkhfYeINyijn4arDBKdZLWqFIvcK415mrwlxTV7Rh0J3w0qH_0hBElJotxDV_rpGjM53d3Wf19Y/s640/blogger-image--93616208.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1341888572963.6638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibcv3irU3YOzhXSzDrUzMV0_Q115WIwGZ9VVS_xsPjEOOjnQwFUTpPN3cAzMwTn-q-dkhfYeINyijn4arDBKdZLWqFIvcK415mrwlxTV7Rh0J3w0qH_0hBElJotxDV_rpGjM53d3Wf19Y/s750/blogger-image--93616208.jpg" width="750" /></a></div>
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True story? Husband ate almost the entire pan himself. </div>
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(Snack thief)</div>
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<span class="Apple-style-span" style="color: #134f5c;"><b>Peanut Butter Crispies</b></span></div>
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<i><u>Ingredients:</u></i></div>
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3 cups Honey Bunches of Oats cereal</div>
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2 cups Frosted Flakes cereal</div>
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1/2 cup peanut butter</div>
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1 7oz container marshmallow fluff</div>
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2 tbsp (each) melted peanut butter and fudge for drizzling (optional)</div>
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<i><u>Directions:</u></i></div>
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Heat 1/2 cup peanut butter and container of marshmallow fluff in a pan over medium heat until completely melted and combined. </div>
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Mix the cereal and PB/marshmallow mixture and press into a lightly greased 9x9 brownie pan. Drizzle with peanut butter and fudge and let chill in the refrigerator for a minimum of 30 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWUsBg3NwkRnnlA-i3m1_2klzZBjmsd-kW4y1-HTSd0OhE-rWq98zf-sxolRhccFS1f5c35VfJL-flNRLQKp7XDtknfg_RyWrYR2e0A5OrBhNcBUpNN0ZqBe6MIupEtcDiuGzL1tG3Kw/s640/blogger-image-2121295051.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1341888573005.4355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWUsBg3NwkRnnlA-i3m1_2klzZBjmsd-kW4y1-HTSd0OhE-rWq98zf-sxolRhccFS1f5c35VfJL-flNRLQKp7XDtknfg_RyWrYR2e0A5OrBhNcBUpNN0ZqBe6MIupEtcDiuGzL1tG3Kw/s750/blogger-image-2121295051.jpg" width="750" /></a>Instant gratification people. </div>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com1tag:blogger.com,1999:blog-1778083712758556102.post-23527340995039872892012-06-26T08:27:00.002-07:002012-06-26T08:27:47.181-07:00Banana Bread<div class="separator" style="clear: both; text-align: left;">
There's something about starting a blog that requires you to write in it sometimes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQSN4JSmjLGygOxMWEQ04gqczbFT-5jwVCmO1BtyloDxolafhSueVu8jn1EYHPAFP0v-CygeerstBzizWmXzpqNcAa7gQVWwRi14X7WuBaMkshI3v_239R1Bg81llzBRs5Lu4whlrEAA/s640/blogger-image--660926138.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1340659586441.1196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQSN4JSmjLGygOxMWEQ04gqczbFT-5jwVCmO1BtyloDxolafhSueVu8jn1EYHPAFP0v-CygeerstBzizWmXzpqNcAa7gQVWwRi14X7WuBaMkshI3v_239R1Bg81llzBRs5Lu4whlrEAA/s750/blogger-image--660926138.jpg" width="750" /></a></div>
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Oh yea. </div>
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It's that you are required to write in it sometimes. </div>
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I guess I got confused. </div>
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But really I just got busy. Once summer rolls around stuff happens, people travel, amazing and wonderful things take place. And I find myself avoiding the computer. I live in Michigan, so you have to understand that we get approximately three months (and three months only) where the weather reaches temperatures ABOVE 40. It's amazing. </div>
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So I hope you will understand when I show up late for the blog party. Or whatever. </div>
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IT'S SUMMER! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaquhGyOvlKgaeHkAnyl8tBajs0LTQAWKI8RnFZo9jT__NyTQfr2R72WcK-5vIMh_If81PnbwxTCxHKkd88wvOClxUB5GFeVkW84C7Pj8fHLsx7IklgZblB1LnF0qgpYCfgKVmGr2qeWc/s640/blogger-image--1804054019.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1340659586431.0764" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaquhGyOvlKgaeHkAnyl8tBajs0LTQAWKI8RnFZo9jT__NyTQfr2R72WcK-5vIMh_If81PnbwxTCxHKkd88wvOClxUB5GFeVkW84C7Pj8fHLsx7IklgZblB1LnF0qgpYCfgKVmGr2qeWc/s750/blogger-image--1804054019.jpg" style="cursor: move;" width="750" /></a></div>
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All of that being said, I have still been cooking and baking. (And eating.) </div>
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Check out this banana bread! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-H1392hxTx2LZV6NX7GkdYEvbfR-XD9czAczA1hpQTetIxxKWBHnUXMglys5M0fM5XX_6fFJ6O_PSkuCrlthdUXGwTN16z96xePjX-F5F6H6w-cSY_CymlD5Xx6x0lRW4WrChyXPePco/s640/blogger-image--301080858.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="502" id="blogsy-1340659586438.928" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-H1392hxTx2LZV6NX7GkdYEvbfR-XD9czAczA1hpQTetIxxKWBHnUXMglys5M0fM5XX_6fFJ6O_PSkuCrlthdUXGwTN16z96xePjX-F5F6H6w-cSY_CymlD5Xx6x0lRW4WrChyXPePco/s750/blogger-image--301080858.jpg" style="cursor: move;" width="750" /></a></div>
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Banana bread is not a very "summery" treat. I know. I get it.</div>
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BUT I had overripe bananas in my freezer and a late night craving. So bear with me. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfp3LIe4s2tRxHK0YNIQXatyUo6cAKn4yE2XfCOfOHb7xuV0Vq9An_F8rvTs6lMV-VVStURqllYiePAIy_2uLoyGS40Th2evIN0BqExqNjy0m9q-2HZZzaTAzatbzCiYOCs7g6v6jYfI/s640/blogger-image--359375901.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1340659586385.6685" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfp3LIe4s2tRxHK0YNIQXatyUo6cAKn4yE2XfCOfOHb7xuV0Vq9An_F8rvTs6lMV-VVStURqllYiePAIy_2uLoyGS40Th2evIN0BqExqNjy0m9q-2HZZzaTAzatbzCiYOCs7g6v6jYfI/s750/blogger-image--359375901.jpg" style="cursor: move;" width="750" /></a></div>
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I hope you know about overripe bananas. But hey, if you don't it's okay. I'll tell you. </div>
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When your bananas get brown and gross looking...toss them in the freezer. Then when you are laying on the couch at 11 o'clock at night and suddenly need banana bread slathered in homemade cinnamon honey butter, you'll be prepared. </div>
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Toss the frozen bananas in a warm water bath for 5 or so minutes and when they thaw you can squeeze the banana goo out of the peels for perfect banana bread. </div>
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(I know...banana goo is not the most appetizing description...especially when my job is to make this appetizing. But I'm just calling it like it is.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqJy-uJFMo3Mf4N75YckRDsQe13ovVmdDKJO01oyUU2GI0onWWVNgQQ7NxFVFkLHmWbhfLMuNKt943AvXv3RnmEDqWJZVSGAjpDQIZ1Pbq7bsSaOMw-4k3CZ0p8zJoE3Mhe2eNO6wtHw/s640/blogger-image--1425283467.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="615" id="blogsy-1340659586464.0403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqJy-uJFMo3Mf4N75YckRDsQe13ovVmdDKJO01oyUU2GI0onWWVNgQQ7NxFVFkLHmWbhfLMuNKt943AvXv3RnmEDqWJZVSGAjpDQIZ1Pbq7bsSaOMw-4k3CZ0p8zJoE3Mhe2eNO6wtHw/s750/blogger-image--1425283467.jpg" width="750" /></a></div>
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So I've made this recipe like 400 times and every single time my husband has eaten it without complaint. No problems. </div>
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He's usually really easy to please like that. As long as the rice is fully cooked and I haven't over garlickified something (although he's warming up to my strong obsession with too much garlic) he's usually pretty happy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJJ9870CSSde6TykV29w8uGY3msAr0aegjxn2-VUmDMJMJSH-DYPcgvU7jD0C0KNAiuv6sKtQflzXcxq236x-vV6bP3sb0ccDMuq3H8bBjmUpJOCuhj8CdrrP_h4u9Fws6EiBBkklEmo/s640/blogger-image-32485097.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="750" id="blogsy-1340659586441.946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJJ9870CSSde6TykV29w8uGY3msAr0aegjxn2-VUmDMJMJSH-DYPcgvU7jD0C0KNAiuv6sKtQflzXcxq236x-vV6bP3sb0ccDMuq3H8bBjmUpJOCuhj8CdrrP_h4u9Fws6EiBBkklEmo/s562/blogger-image-32485097.jpg" width="562" /></a></div>
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But this time he took one bite and said, "this has walnuts in it?!?!" like I had taken his least favorite food and stuffed it in his favorite food just to be mean. </div>
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Note to self: apparently my husband doesn't like walnuts in his bread. My bad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiQfmdDFCWOYD7VTlWslnolRdSNEpyU-wkZfZEGd53QcZ3LAwPj8daT8ymP6lISnXqTngXDWRiqsJQ-zB_O6n5VXZocSYRhy5w9EUOZt6k_bYxPI6UElS33MaDbwoKSeblzLFUHPU5BU/s640/blogger-image--1398500660.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1340659586449.0857" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiQfmdDFCWOYD7VTlWslnolRdSNEpyU-wkZfZEGd53QcZ3LAwPj8daT8ymP6lISnXqTngXDWRiqsJQ-zB_O6n5VXZocSYRhy5w9EUOZt6k_bYxPI6UElS33MaDbwoKSeblzLFUHPU5BU/s750/blogger-image--1398500660.jpg" width="750" /></a></div>
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Anywho, it turns out that was the only problem with this banana bread. The optional addition of walnuts. </div>
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So make this banana bread. </div>
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Nuts or not.</div>
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Summer or not.</div>
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Just make it. </div>
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<span class="Apple-style-span" style="color: #134f5c;"><b>Banana Bread</b></span></div>
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<i><u>Ingredients:</u></i></div>
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10 tbsp plus 1 tsp butter</div>
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3 mashed ripe bananas</div>
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1/2 cup sour cream</div>
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2 large eggs</div>
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1 1/2 tsp vanilla</div>
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2 cups flour</div>
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3/4 cup plus 2 tbsp sugar</div>
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1 tsp baking soda</div>
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3/4 tsp baking powder</div>
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1/2 tsp salt</div>
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1 cup toasted, chopped walnuts</div>
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<i><u>Directions:</u></i></div>
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Preheat oven to 350 degrees. </div>
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Lightly grease a bread pan with 1 tsp of the butter. Puree the bananas, sour cream, eggs, and vanilla in a food processor. Sift the flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tbsp of butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.</div>
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Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely. </div>
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Recipe slightly adapted from: <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/banana-bread-recipe2/index.html" target="_blank">FoodNetwork.com</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdCEgxLMkxXhUZBefBHuejBywcLJ7ly0EPEmNuvTJU9hf_GwQDvcwel_uf_Ph9Z468Dg2LRJ1uKANOhkzXTtAHH-24F-Y4xlUGmNe5UuLUfIxnw75D05EqCukZIoV-V6JxwYKOb5cSBo/s640/blogger-image-544743138.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1340659586415.2268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdCEgxLMkxXhUZBefBHuejBywcLJ7ly0EPEmNuvTJU9hf_GwQDvcwel_uf_Ph9Z468Dg2LRJ1uKANOhkzXTtAHH-24F-Y4xlUGmNe5UuLUfIxnw75D05EqCukZIoV-V6JxwYKOb5cSBo/s750/blogger-image-544743138.jpg" width="750" /></a></div>
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But seriously, add the walnuts. </div>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com2tag:blogger.com,1999:blog-1778083712758556102.post-70682691213540410582012-06-11T08:19:00.000-07:002012-06-11T08:19:21.286-07:00Chicken Stuffed Croissants<div class="separator" style="clear: both; text-align: left;">
I wish you could taste test through the internet.</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8N-BArZG7VIF7I9OFfJzPFuXrZ_hoNVYp1yUg8c2-_tX-a2RCj76lf_MvJ1ghgABth2NazGC6ETnHckbsLN2TFCNAYWRH3ScACGUCmuc3vn8e1n36oqtcG-CLFHUxaUu2tNrkLV3U42U/s640/blogger-image--1539543555.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1339424036541.0269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8N-BArZG7VIF7I9OFfJzPFuXrZ_hoNVYp1yUg8c2-_tX-a2RCj76lf_MvJ1ghgABth2NazGC6ETnHckbsLN2TFCNAYWRH3ScACGUCmuc3vn8e1n36oqtcG-CLFHUxaUu2tNrkLV3U42U/s750/blogger-image--1539543555.jpg" width="750" /></a></div>
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I just don't think that anything I can say will do this recipe the justice it deserves. So you should be able to taste test. </div>
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Someone get on that already.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbo4b18GHJUYPCt734qXe8b0qIZ9X-OkwLDFisEeZ773XBpjEc9NTV_veGrH2f-RjjuRuXHoq_kMIZ4tKEnOx0GL9O9XpG6e5qgnMNBBbO3vuLA3GHQ26UJZ-Fy_VJ5QxipN0mc4x2b0k/s640/blogger-image-1689509938.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;" target="_self" title=""><img alt="" class="" height="562" id="blogsy-1339424036532.8137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbo4b18GHJUYPCt734qXe8b0qIZ9X-OkwLDFisEeZ773XBpjEc9NTV_veGrH2f-RjjuRuXHoq_kMIZ4tKEnOx0GL9O9XpG6e5qgnMNBBbO3vuLA3GHQ26UJZ-Fy_VJ5QxipN0mc4x2b0k/s750/blogger-image-1689509938.jpg" style="cursor: move;" width="750" /></a></div>
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These are seriously SOOOO good. Warm, gooey cheese mixed with chicken chunks, onion, and garlic stuffed inside a buttery, flakey croissant... You know you want a taste test.</div>
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Actually, just go in your kitchen and make them. </div>
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Now. </div>
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And then eat them all. </div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1eTRLutX7NKbLVTmH_jucIAFB5JbIAbeWvaj1Obwehlz6vThGYcKiKlNfvgvUTm9HDubBUyzUA7-dUWp4obWb6e9MhB61OYVOhksh7COomeEB9pv0CinPknai5MeBPyAaJDwSCCj8Ek/s640/blogger-image-1015221993.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1339424036539.4473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1eTRLutX7NKbLVTmH_jucIAFB5JbIAbeWvaj1Obwehlz6vThGYcKiKlNfvgvUTm9HDubBUyzUA7-dUWp4obWb6e9MhB61OYVOhksh7COomeEB9pv0CinPknai5MeBPyAaJDwSCCj8Ek/s750/blogger-image-1015221993.jpg" width="750" /></a></div>
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This is one of those recipes that I'm pretty sure you just can't mess up. You really can't go wrong with stuffing delicious cheese mixtures into bread. </div>
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And they are actually quite filling so I usually serve these as our main dish. However, I have made mini versions for a party once and everyone thought I was cool.</div>
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Or they were cool. </div>
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I can't quite remember...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-euv0TuZdfJArdYsh7sqwMQgABj4XaziqTC0LZs4pkcec-xYo-XlCUFztSFaLtQL2Ma14BhuI0n9qk-z8_MR2uo-TwG0nu_sYJqbvxUCLb2oGzv3tLrC8a9HEFPi8Rn_EOpOXKCrDnBU/s640/blogger-image--1949318395.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1339424036567.9453" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-euv0TuZdfJArdYsh7sqwMQgABj4XaziqTC0LZs4pkcec-xYo-XlCUFztSFaLtQL2Ma14BhuI0n9qk-z8_MR2uo-TwG0nu_sYJqbvxUCLb2oGzv3tLrC8a9HEFPi8Rn_EOpOXKCrDnBU/s750/blogger-image--1949318395.jpg" style="cursor: move;" width="750" /></a></div>
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Serve these hot. </div>
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Or cold. </div>
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For lunch.</div>
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Or dinner.</div>
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In sickness. </div>
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And in...Ok ok. I'm not going to say these are so good you should marry them. </div>
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I mean, that would be crazy...</div>
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<br /></div>
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But seriously. </div>
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Go. Make. Them. Now.</div>
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<span class="Apple-style-span" style="color: #134f5c;"><b><br /></b></span></div>
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<span class="Apple-style-span" style="color: #134f5c;"><b>Chicken Stuffed Croissants</b></span></div>
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<i><u>Ingredients:</u></i></div>
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2-3 chicken breasts, cooked and cut into chunks</div>
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1 small onion, diced</div>
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3 cloves garlic, minced</div>
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2-3 tbsp butter</div>
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1 8oz. package cream cheese</div>
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2 cans buttery crescent rolls (regular size)</div>
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1 egg white mixed with 1 tsp water</div>
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<i><u>Directions:</u></i></div>
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Preheat oven to 325 degrees.</div>
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In a skillet, melt butter and sautée onion and garlic until translucent and kind of caramely. Pour the onion, garlic, butter, and cooked chicken chunks over the cream cheese and mix. It is a lot easier to mix if you do it while it's hot. </div>
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On a greased cookie sheet, spread the crescent rolls out. Pinch and seal two triangles together to create a rectangle. Repeat with remaining rolls. (Each package should make four large rectangles.)</div>
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Place a large spoonful on each dough square. Pull each corner to the top and seal. </div>
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Once all the rolls are stuffed and sealed, brush a thin layer of the egg white mixture on each top. (I always sprinkle a little garlic salt and shredded parmesan on each one before baking, but that is completely optional.)</div>
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Bake 12-15 minutes or until golden brown. </div>
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Recipe adapted from: <a href="http://allrecipes.com/recipe/chicken-puffs/detail.aspx" target="_blank">Allrecipes.com</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45gHvH3eS5YB4SZ2SPC7tP662D6SSZ7-TejNSVX8dhysbHSwu9lgwXhhS8iMFFo8TUo_xTEZr4O6HBNcoHmuKQP-HKBl9BHAbNxoj7UuamK2W3uNPi7FT02INUsb8VHm2-vY9DrPa6iM/s640/blogger-image--1682578297.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;" target=""><img alt="" class="" height="562" id="blogsy-1339424036556.6995" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45gHvH3eS5YB4SZ2SPC7tP662D6SSZ7-TejNSVX8dhysbHSwu9lgwXhhS8iMFFo8TUo_xTEZr4O6HBNcoHmuKQP-HKBl9BHAbNxoj7UuamK2W3uNPi7FT02INUsb8VHm2-vY9DrPa6iM/s750/blogger-image--1682578297.jpg" width="750" /></a></div>
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Just say "I do" already.</div>
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<br /></div>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com1tag:blogger.com,1999:blog-1778083712758556102.post-80953691070513550122012-05-31T08:29:00.002-07:002012-05-31T08:29:36.891-07:00Roasted Garlic DipSo I'm not gonna lie. I feel super proud of myself with this one.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz17viwcV-cmwByQknPiGnwIHrWlEY2x2ravrP1VU0DVvPAMuYAb8WZzWXVKLwDHSPnnwmAwyyRqTm4UWcrlKFnqgdrDV79zVK8pzhqv8hIPNhZXLoACsQXbZJ_VRhJVWPNThKgx90tQc/s640/blogger-image-1804069436.jpg" target=""><img alt="" class="" height="562" id="blogsy-1338392121339.035" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz17viwcV-cmwByQknPiGnwIHrWlEY2x2ravrP1VU0DVvPAMuYAb8WZzWXVKLwDHSPnnwmAwyyRqTm4UWcrlKFnqgdrDV79zVK8pzhqv8hIPNhZXLoACsQXbZJ_VRhJVWPNThKgx90tQc/s750/blogger-image-1804069436.jpg" width="750" /></a><br />
This dip was an I'm-craving-garlic-and-cheese-spread-all-over-a-cracker-somehow-and-I-want-it-right-now kind of concoction. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtCoPDfyC7O7iosgQHv2s9o3Z97d8TN74Vay1wA7NauIEzfaom6LeTcHl3QcyL5GXQjJCWtwsCor5PKKGoJEuszmBdLNVn1bsGe4Q4ihea6KVkstpmT2uOGg7dBHHtNp1l3tqa825vK8/s640/blogger-image--1899307681.jpg" target=""><img alt="" class="" height="562" id="blogsy-1338392121275.387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtCoPDfyC7O7iosgQHv2s9o3Z97d8TN74Vay1wA7NauIEzfaom6LeTcHl3QcyL5GXQjJCWtwsCor5PKKGoJEuszmBdLNVn1bsGe4Q4ihea6KVkstpmT2uOGg7dBHHtNp1l3tqa825vK8/s750/blogger-image--1899307681.jpg" width="750" /></a><br />
I happen have a thing for cheese and garlic. You're probably sick of hearing me say that, but the truth is...I can't go a day without eating cheese and/or garlic in some way or another.<br />
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So the other day I roasted a head of garlic... you know... just because.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTOVofJRp4cjY8T525dQPkH_ulTGK3oxwS9XijXP_vRJVWyVYz84xPzY_bzqq3I_VkjfcQsWgCy5hfwho2oI7ZiUXuM8sYWxRlMGSSVjX9bE_TuYEmVRKLe8-qJtxazi88pD-SlK1E5w/s640/blogger-image--717052384.jpg" target=""><img alt="" class="" height="562" id="blogsy-1338392121305.2754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTOVofJRp4cjY8T525dQPkH_ulTGK3oxwS9XijXP_vRJVWyVYz84xPzY_bzqq3I_VkjfcQsWgCy5hfwho2oI7ZiUXuM8sYWxRlMGSSVjX9bE_TuYEmVRKLe8-qJtxazi88pD-SlK1E5w/s750/blogger-image--717052384.jpg" width="750" /></a>But then I didn't know what to do with it.<br />
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I seriously considered just smearing the garlic on crackers. But I happen to love my husband. And I just so happen to love being married...<br />
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I have a feeling he wouldn't stick around for... that.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Uoq5Y7m6PiytV1ov6E_fd-ILJt0lNqu5m-ZTJmAlysHHByUQLbJ-2N2vlXG3WjZ2u-gKexe1pZYE1cStVd2rKdXpfyyByaOe8q0Eda9pY3MNPo1fHp57ZHTDbxstVtXUXa1wBtpB11w/s640/blogger-image--838855800.jpg" target=""><img alt="" class="" height="562" id="blogsy-1338392121331.2585" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Uoq5Y7m6PiytV1ov6E_fd-ILJt0lNqu5m-ZTJmAlysHHByUQLbJ-2N2vlXG3WjZ2u-gKexe1pZYE1cStVd2rKdXpfyyByaOe8q0Eda9pY3MNPo1fHp57ZHTDbxstVtXUXa1wBtpB11w/s750/blogger-image--838855800.jpg" width="750" /></a>So naturally I felt it should be mixed with cheese somehow. I took inspiration from my <a href="http://forkdiaries.blogspot.com/2012/05/parmesan-artichoke-dip.html" target="_blank">Parmesan Artichoke Dip</a>, only nixing a bunch of ingredients and all that wait time.<br />
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I wanted my dip now! or then.. or whatever. I didn't want to bake it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMF4A3GpqP8Bvf8SHS5X5qQ6gR0s2K7lLoTiQIx0I6xXp8KQhtOusCyyLLs6RmsGarYMfwVeu1xgA1V1zC9wMAT55ii1APgI9JVy2bUvXoOt4yXO7-ThXHGhZHXhbtzYDLiUC9fNEPpI/s640/blogger-image--242688112.jpg" target=""><img alt="" class="" height="562" id="blogsy-1338392121371.4685" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMF4A3GpqP8Bvf8SHS5X5qQ6gR0s2K7lLoTiQIx0I6xXp8KQhtOusCyyLLs6RmsGarYMfwVeu1xgA1V1zC9wMAT55ii1APgI9JVy2bUvXoOt4yXO7-ThXHGhZHXhbtzYDLiUC9fNEPpI/s750/blogger-image--242688112.jpg" width="750" /></a>Here's my disclaimer: When I made this dip I tossed a little of this and a little of that... I didn't measure anything out.<br />
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I do have a very good idea of the quantities of ingredients I used, but just know that this is made "to taste." You can't wreck it. Follow my basic guidelines and if you feel it needs more <strike><span class="Apple-style-span" style="font-size: x-small;">cheese</span></strike> of<br />something...then just add it!<br /><br /><b><span class="Apple-style-span" style="color: #134f5c;">Roasted Garlic Dip</span></b><br /><br /><u><i>Ingredients:</i></u><br />
1/2 cup of sour cream<br />
1/2 cup mayo<br />
1 head of <a href="http://forkdiaries.blogspot.com/2012/05/roasted-garlic.html" target="_blank">roasted garlic</a><br />
1/4 cup shredded parmesan<br />
3/4 cup mozzarella<br />
Salt and pepper, a pinch<br />
Red pepper flakes, a dash or two<br />
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<i><u>Directions:</u></i><br />
After removing the garlic cloves from the papers, smash them with a fork. Mix all of the ingredients in a bowl and microwave for 2-3 minutes or until cheese is completely melty. Serve with crackers.<br />
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I found that this dip is delicious served hot AND delicious served chilled. The flavors become stronger the longer it chills.<br />
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<em><u></u></em><em><u></u></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzuAXGSTn1DfyNQV-_iEpHbAGkobI_1vV6yOtmuXdQzITwfdMzbafGL89vehu2YGgC3MmZBKWwkr_O-7qNlwMkKEURMlFeXyNTrl7C6fS1mcgGpiM_NSbkizrDfTQwEjBJ3YRUKCIwEs/s640/blogger-image--198772977.jpg" target=""><img alt="" class="" height="600" id="blogsy-1338392121333.9348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzuAXGSTn1DfyNQV-_iEpHbAGkobI_1vV6yOtmuXdQzITwfdMzbafGL89vehu2YGgC3MmZBKWwkr_O-7qNlwMkKEURMlFeXyNTrl7C6fS1mcgGpiM_NSbkizrDfTQwEjBJ3YRUKCIwEs/s750/blogger-image--198772977.jpg" width="750" /></a><br />
I'd like to say that I didn't eat the entire batch of dip by myself...<br />
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<br />emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com1tag:blogger.com,1999:blog-1778083712758556102.post-31685518843044055842012-05-30T08:06:00.000-07:002012-05-30T08:07:18.673-07:00Cinnamon Roll Cream Cheese DanishRemember that time I said I'm not much of a breakfast person?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZ6tuFHOokcr5a1BhMyfCcPU81g0NA6Cj7BghqWz-jo5OK1NU06hg5t9Yx_rALYMLB1EwnX3ZipvQcRXT1wwrEJZaIXgpw8tHUSX9xjTUwNWI5mH-t4NljP4GD2Zy1QxYKSaN74kVXzc/s640/blogger-image--891571139.jpg" target=""><img alt="" class="" height="570" id="blogsy-1338389851455.426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZ6tuFHOokcr5a1BhMyfCcPU81g0NA6Cj7BghqWz-jo5OK1NU06hg5t9Yx_rALYMLB1EwnX3ZipvQcRXT1wwrEJZaIXgpw8tHUSX9xjTUwNWI5mH-t4NljP4GD2Zy1QxYKSaN74kVXzc/s760/blogger-image--891571139.jpg" width="760" /></a><br />
Well if this is for breakfast then I change my mind.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXeE8NXzbiQIDQy25voroiB1vfVoG78VTCTAv_8bxCYf3sedVdrP1x5cAE0IvwKGQ5M62nCQ93RE6L8LdamB5vtGU8OTWV8SHiB9mp6BPV8ZY9uUcuZ6UpKWkrcpGsBTsRtDNBP6ee_o/s640/blogger-image--1801326641.jpg" target=""><img alt="" class="" height="570" id="blogsy-1338389851490.3804" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXeE8NXzbiQIDQy25voroiB1vfVoG78VTCTAv_8bxCYf3sedVdrP1x5cAE0IvwKGQ5M62nCQ93RE6L8LdamB5vtGU8OTWV8SHiB9mp6BPV8ZY9uUcuZ6UpKWkrcpGsBTsRtDNBP6ee_o/s760/blogger-image--1801326641.jpg" width="760" /></a><br />
It's made of cinnamon rolls and everyone knows that cinnamon rolls are perfectly appropriate for breakfast. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-u0KyUrbNj-jeOsJAVhGhRknGmQxkXsuay1USB8FkSWMeKInCf6q00pBAdn3842qJkln3mSxV2bOC3edkuUuRJyVyB3qPMtnwyQPS_UYftg5fb7uelWaM4iKD9stcRSVVVMCVJ373hQ4/s640/blogger-image--373074796.jpg" target=""><img alt="" class="" height="570" id="blogsy-1338389851460.5195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-u0KyUrbNj-jeOsJAVhGhRknGmQxkXsuay1USB8FkSWMeKInCf6q00pBAdn3842qJkln3mSxV2bOC3edkuUuRJyVyB3qPMtnwyQPS_UYftg5fb7uelWaM4iKD9stcRSVVVMCVJ373hQ4/s760/blogger-image--373074796.jpg" width="760" /></a><br />
This is one of those recipes that is super easy to whip up and everyone always loves it. And if they don't...<br />
<br />
Well let's just say you might want to reevaluate that relationship.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCk4Tl7l4LsKO-93K_JD9Vr0FaEmPV2S3G77JI1fVN2SAJywd4QPcv8ZtTGHoNDB_DXbENhmr_nxv2oJmOmULHVO_MYXegZiVEa_q345ekdlk5qkTQCCW7rl5NTpEkr-_nTz424E0GvA/s640/blogger-image--70331599.jpg" target=""><img alt="" class="" height="756" id="blogsy-1338389851464.3596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCk4Tl7l4LsKO-93K_JD9Vr0FaEmPV2S3G77JI1fVN2SAJywd4QPcv8ZtTGHoNDB_DXbENhmr_nxv2oJmOmULHVO_MYXegZiVEa_q345ekdlk5qkTQCCW7rl5NTpEkr-_nTz424E0GvA/s567/blogger-image--70331599.jpg" width="567" /></a><br />
Just take a package of cinnamon rolls, unroll them, and then re-roll them.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WMI9dZQs8vNJ7Ch0rxFLgCZWZHDaJXsJ4Ed3mE13b7kWZP3brd7yrhFhWME9eY5S-D0llOBCvCzuVRC5rlipcIzcTNSfFLjy51RgMfwkprHHXfO-_kOz7ocQKtDZV3STumVaBKqxi3I/s640/blogger-image--1193066347.jpg" target=""><img alt="" class="" height="570" id="blogsy-1338389851487.547" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WMI9dZQs8vNJ7Ch0rxFLgCZWZHDaJXsJ4Ed3mE13b7kWZP3brd7yrhFhWME9eY5S-D0llOBCvCzuVRC5rlipcIzcTNSfFLjy51RgMfwkprHHXfO-_kOz7ocQKtDZV3STumVaBKqxi3I/s760/blogger-image--1193066347.jpg" width="760" /></a><br />
Mix up a delicious cream cheese filling and pipe in the spaces between the rolls.<br />
<br />
You will have extra filling, so do with it whatever you want. (I don't suppose eating it with a spoon is appropriate..<br />
no...<span class="Apple-style-span" style="font-size: xx-small;"> I won't tell</span>)<br />
<br />
Make this for breakfast.<br />
<br />
<strong><span class="Apple-style-span" style="color: #134f5c;">Cinnamon Roll Cream Cheese Danish</span></strong><br />
<br />
<em><u>Ingredients:</u></em><br />
1 can (17.5 oz) Cinnamon rolls<br />
1 8oz package cream cheese<br />
1/2 cup sugar<br />
2 tsp. sour cream<br />
1 tsp. lemon juice<br />
1 tsp. vanilla<br />
<br />
<em><u>Directions:</u></em><br />
Preaheat oven to 350 degrees.<br />
<br />
Lightly grease a 9" glass pie plate. Separate dough into 5 rolls. Unroll one roll into a long strip and re-roll in the center of the pan, loosely. Unroll second roll and wrap loosely around the first repeating with remaining dough. In a small bowl, beat remaining ingredients. Pipe mixture down between the strips of dough, starting at the center. <br />
<br />
Bake 30 minutes or until golden brown. Cool 5 minutes. Warm icing (from dough pkg) in microwave and drizzle on cake. Serve warm<br />
<br />
I'm not sure who the credit goes to for this recipe. I did not create it myself...I enjoyed this deliciousness first at my mom's house. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBCbuCC1v7wG8Zh1aeBwJS710zM42B2rea0x6QUOIpQYjNBYELALWdpTj4wJg4MaA5WOm5H1Q8R59l7iFHupEoLQROgyfqfD4Fz5KaiCZvN7ZDWLTahLbboQ0YxqWdFesGgx5CFmnlLc/s640/blogger-image--1336695080.jpg" target=""><img alt="" class="" height="570" id="blogsy-1338389851482.4507" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBCbuCC1v7wG8Zh1aeBwJS710zM42B2rea0x6QUOIpQYjNBYELALWdpTj4wJg4MaA5WOm5H1Q8R59l7iFHupEoLQROgyfqfD4Fz5KaiCZvN7ZDWLTahLbboQ0YxqWdFesGgx5CFmnlLc/s760/blogger-image--1336695080.jpg" width="760" /></a><br />
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<br />emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-10080786344353028162012-05-29T07:57:00.000-07:002012-05-29T07:58:21.459-07:00Guacamole<div class="separator" style="clear: both; text-align: none;">My idea of vacation is laying at the pool in 95 degree weather and eating tortilla chips with fresh guacamole. Actually my first choice would be on a beach...but whatev.<br></div><div class="separator" style="clear: both; text-align: none;"><br></div><div class="separator" style="clear: both; text-align: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho42Erx0lpAN_iHcj-6UIjd1FpQKvrUT__p-u_YLYs9XTRQ1B3uFsVDtObO1aLhhB02jMEAu4x17naphiZSqkRaVXZvTlSfJNAnf8HIZjCauWX21Q15ganLyC-MsgTh6n0_0IuB_cejY0/s640/blogger-image--2025464487.jpg" target="_blank" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho42Erx0lpAN_iHcj-6UIjd1FpQKvrUT__p-u_YLYs9XTRQ1B3uFsVDtObO1aLhhB02jMEAu4x17naphiZSqkRaVXZvTlSfJNAnf8HIZjCauWX21Q15ganLyC-MsgTh6n0_0IuB_cejY0/s760/blogger-image--2025464487.jpg" id="blogsy-1338262734841.4287" class="alignnone" alt="" width="760" height="570"></a></div><div class="separator" style="text-align: left;clear: both; ">We spent this last week in a condo at a lake. Ooohh..to be in the sun again. I haven't enjoyed heat and sun since before I was pregnant. This last week was hot, sunburnt, and just what I needed.</div><div class="separator" style="text-align: left;clear: both; "><br></div><div class="separator" style="clear: both; text-align: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOqvdKqGEwkahZMoZSHU3xoxd4NoCAH3BhCmGOmfhmYD0Xpp5yGQ_tQMIWOa202-rUHZkM3WyY6jbwvvHSwUQNQOowEyE90CCYqxZoBLOCp2UQHhbXDP4cX8SP62VmAHrzWymUvcdZ4g/s2048/Photo%252520May%25252019%25252C%2525202012%2525202%25253A09%252520PM.jpg" target="_blank" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOqvdKqGEwkahZMoZSHU3xoxd4NoCAH3BhCmGOmfhmYD0Xpp5yGQ_tQMIWOa202-rUHZkM3WyY6jbwvvHSwUQNQOowEyE90CCYqxZoBLOCp2UQHhbXDP4cX8SP62VmAHrzWymUvcdZ4g/s760/Photo%252520May%25252019%25252C%2525202012%2525202%25253A09%252520PM.jpg" id="blogsy-1338262734904.8523" class="alignnone" alt="" width="760" height="569"></a></div><div class="separator" style="text-align: left;clear: both; ">My son enjoyed many firsts this vacation. Including vacation itself! </div><div class="separator" style="text-align: left;clear: both; "><br></div><div class="separator" style="text-align: left;clear: both; ">He swam for the first time. He was pushed in a real swing for the first time. He saw a horse for the first time. </div><div class="separator" style="clear: both; text-align: none;"><br></div><div class="separator" style="clear: both; text-align: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebXP2Wvvg5asXkqESs4PRfr5kT6J7SVf2foNeGqQKQthWbHwFi3_U3b2yvhRntGMhFgrtuQcFmXhwgJ862sWsE76d3WNj-1c4BgwscU5YHGyRwWjTZXemEWZHigni9Usdi1_8d-MzF_s/s956/Photo%252520May%25252028%25252C%2525202012%25252010%25253A44%252520PM.jpg" target="_blank" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebXP2Wvvg5asXkqESs4PRfr5kT6J7SVf2foNeGqQKQthWbHwFi3_U3b2yvhRntGMhFgrtuQcFmXhwgJ862sWsE76d3WNj-1c4BgwscU5YHGyRwWjTZXemEWZHigni9Usdi1_8d-MzF_s/s467/Photo%252520May%25252028%25252C%2525202012%25252010%25253A44%252520PM.jpg" id="blogsy-1338262734868.5269" class="alignnone" alt="" width="467" height="625"></a></div><div class="separator" style="text-align: left;clear: both; ">And he ate ice cream for the first time! He loved it. </div><div class="separator" style="text-align: left;clear: both; "><br></div><div class="separator" style="text-align: left;clear: both; ">Another thing my wonder child loves? </div><div class="separator" style="text-align: left;clear: both; "><br></div><div class="separator" style="text-align: left;clear: both; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2jXh7pHmPhHpLb7vW92-S-TsIK4e3amPMWHNEZNDlpPimFaMAIx8qMcKVQVb5wO4n_Sjk_MSjMf2iQQyASTVUh8ljny35VD7r43gIEXTA0Ny2fdvdIpVmO14dDDv8vDtud2RtBawNaA/s360/blogger-image-1467350066.jpg" target="_blank" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2jXh7pHmPhHpLb7vW92-S-TsIK4e3amPMWHNEZNDlpPimFaMAIx8qMcKVQVb5wO4n_Sjk_MSjMf2iQQyASTVUh8ljny35VD7r43gIEXTA0Ny2fdvdIpVmO14dDDv8vDtud2RtBawNaA/s467/blogger-image-1467350066.jpg" id="blogsy-1338262734841.4185" class="alignnone" alt="" width="467" height="624"></a></div><div class="separator" style="text-align: left;clear: both; ">Guacamole. (he is his mother's child)</div><div class="separator" style="text-align: left;clear: both; "><br></div><div class="separator" style="clear: both; text-align: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6dtoPqi8rO4owfsnISQ6JJJtj2t2Q2-BEYJUqWhxaO_3JPCoyP2z7H8KvGxmbgMoNrNH_quWYtsk-BcakDXXnTnOca81V2R-PDPN1J2W57vh38KNhnL0RZ7umz6hlxgHPsQcCC-vvFg/s2048/Photo%252520May%25252028%25252C%2525202012%25252011%25253A16%252520PM.jpg" target="_blank" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6dtoPqi8rO4owfsnISQ6JJJtj2t2Q2-BEYJUqWhxaO_3JPCoyP2z7H8KvGxmbgMoNrNH_quWYtsk-BcakDXXnTnOca81V2R-PDPN1J2W57vh38KNhnL0RZ7umz6hlxgHPsQcCC-vvFg/s760/Photo%252520May%25252028%25252C%2525202012%25252011%25253A16%252520PM.jpg" id="blogsy-1338262734903.8167" class="alignnone" alt="" width="760" height="570"></a></div><div class="separator" style="text-align: left;clear: both; ">I have a serious thing for guacamole. Maybe it has to do with the cilantro...or garlic. </div><div class="separator" style="text-align: left;clear: both; "><br></div><div class="separator" style="text-align: left;clear: both; ">I don't know. If you can smash it and mix it with cilantro, jalapeño, garlic and freshly squeezed lime juice... That's my idea of yum.</div><div class="separator" style="text-align: left;clear: both; "><br></div><div class="separator" style="text-align: left;clear: both; ">Eat it with tortilla chips. Or on tacos. Or on anything. </div><div class="separator" style="text-align: left;clear: both; ">Or on everything. </div><div class="separator" style="text-align: left;clear: both; "><br></div><div class="separator" style="text-align: left;clear: both; ">Or with a spoon. </div><div class="separator" style="text-align: left;clear: both; "><br></div><div class="separator" style="text-align: left;clear: both; "><strong><font class="Apple-style-span" color="#134f5c">Guacamole</font></strong></div><div class="separator" style="text-align: left;clear: both; "><strong><font class="Apple-style-span" color="#134f5c"><br></font></strong></div><div class="separator" style="text-align: left;clear: both; "><font class="Apple-style-span"><em><u>Ingredients:</u></em></font></div><div class="separator" style="text-align: left;clear: both; "><font class="Apple-style-span">3 avocados, ripe</font></div><div class="separator" style="text-align: left;clear: both; "><font class="Apple-style-span">3-4 tbsp diced red onion</font></div><div class="separator" style="text-align: left;clear: both; "><font class="Apple-style-span">1 jalapeño, diced</font></div><div class="separator" style="text-align: left;clear: both; "><font class="Apple-style-span">Juice of 1/2 lime</font></div><div class="separator" style="text-align: left;clear: both; "><font class="Apple-style-span">Salt and pepper</font></div><div class="separator" style="text-align: left;clear: both; "><font class="Apple-style-span">Garlic powder (to taste)</font></div><div class="separator" style="text-align: left;clear: both; "><font class="Apple-style-span">Handful of cilantro</font></div><div class="separator" style="text-align: left;clear: both; "><font class="Apple-style-span"><br></font></div><div class="separator" style="text-align: left;clear: both; "><em><u>Directions:</u></em></div><div class="separator" style="text-align: left;clear: both; ">Mash the avocado to desired consistency. Add remaining ingredients. </div><div class="separator" style="text-align: left;clear: both; "><br></div><div class="separator" style="text-align: left;clear: both; ">It's important to taste test throughout the process so you get the flavor you like. Sometimes it feels right to add less or more of one ingredient. Sometimes I toss in a couple tbsp of salsa. It's all about making it to taste. Make it so you like it. That's the most important part. :)</div><div class="separator" style="text-align: left;clear: both; "><br></div><div class="separator" style="clear: both; text-align: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-1L6d_s8DvCNBNZITuZMVdeIU64sW9Znxe2hrsEBMqlpcJBwI_dk8c1WPxszmoKQ35xieItoj8xRhyphenhyphenVj_y1KauzQ5pzGUibGQOh_TYtkHjmDlUn-OeFbksc2JoRXUiMfis_XScYzuBo/s2048/Photo%252520May%25252028%25252C%2525202012%25252011%25253A37%252520PM.jpg" target="_blank" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-1L6d_s8DvCNBNZITuZMVdeIU64sW9Znxe2hrsEBMqlpcJBwI_dk8c1WPxszmoKQ35xieItoj8xRhyphenhyphenVj_y1KauzQ5pzGUibGQOh_TYtkHjmDlUn-OeFbksc2JoRXUiMfis_XScYzuBo/s760/Photo%252520May%25252028%25252C%2525202012%25252011%25253A37%252520PM.jpg" id="blogsy-1338262734885.8135" class="alignnone" width="760" height="570" alt=""></a></div> Don't wait for a reason to make guacamole. It's perfectly appropriate if it's midnight and your feeling munchy...<br/><br/>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-59570663791033956932012-05-24T08:10:00.000-07:002012-05-24T08:11:15.795-07:00Parmesan Artichoke Dip<div class="separator" style="clear: both; text-align: none;">I'm on vacation so I'm keeping this post short. :)</div><div class="separator" style="clear: both; text-align: none;"><br></div><div class="separator" style="clear: both; text-align: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVfyXHsScpIU8DO1T8fBIF_Rvo_iGopS8nddl-9gs_rARf74_Pwu2v-OopJDWLRi7PVctWiKyM1orDai6N8gsksLwbJ7fWlDPESEQpDAhE1BNqLJjrjzJxkvutnLSTG1k53W7xP3lnjY/s640/blogger-image--2035815564.jpg" target="_blank" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVfyXHsScpIU8DO1T8fBIF_Rvo_iGopS8nddl-9gs_rARf74_Pwu2v-OopJDWLRi7PVctWiKyM1orDai6N8gsksLwbJ7fWlDPESEQpDAhE1BNqLJjrjzJxkvutnLSTG1k53W7xP3lnjY/s650/blogger-image--2035815564.jpg" id="blogsy-1337805053954.8013" class="alignnone" alt="" width="650" height="487"></a></div><div class="separator" style="clear: both; text-align: none;">This Parmesan artichoke dip is super easy and super delicious. Every time I've made this it hasn't made it to the end of the party. Sometimes it has a hard time making it TO the party. </div><div class="separator" style="clear: both; text-align: none;"><br></div><div class="separator" style="clear: both; text-align: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzuIKLQ_dxUdgm7qU4uRZ47Xayl61BQCwr1W8gi83zBnZkxuOYmr-muG7mIP3P9Zu1JAYBCbj6WoYyNtCESPe8QO2_9R2BI05BlkewHV3krWywS82BfcF9sbLxM_Yw3I5lCc3S0liW4M/s640/blogger-image--2132675242.jpg" imageanchor="1" style="" target=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzuIKLQ_dxUdgm7qU4uRZ47Xayl61BQCwr1W8gi83zBnZkxuOYmr-muG7mIP3P9Zu1JAYBCbj6WoYyNtCESPe8QO2_9R2BI05BlkewHV3krWywS82BfcF9sbLxM_Yw3I5lCc3S0liW4M/s640/blogger-image--2132675242.jpg" id="blogsy-1337805053928.1313" class="alignnone" alt="" width="640" height="480"></a></div><div class="separator" style="clear: both; text-align: none;">Just toss all the ingredients in a food processor and...Process? Chop it up.. Whatever.</div><div class="separator" style="clear: both; text-align: none;"><br></div><div class="separator" style="clear: both; text-align: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBn2jM-KssC88kkvTsYHh2kfPIhii85DG4K_kNW8SaM7NnajV5EmWTa87xdn75W6JaW8X1dP_wopyDlCpHpDqk9PJut3g1o_cweG1vTWyXxvfvh-AbLhthoOdd7hpI1LIORVfzpC0Xj00/s360/blogger-image-1680272660.jpg" target="_blank" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBn2jM-KssC88kkvTsYHh2kfPIhii85DG4K_kNW8SaM7NnajV5EmWTa87xdn75W6JaW8X1dP_wopyDlCpHpDqk9PJut3g1o_cweG1vTWyXxvfvh-AbLhthoOdd7hpI1LIORVfzpC0Xj00/s467/blogger-image-1680272660.jpg" id="blogsy-1337805053967.5962" class="alignnone" alt="" width="467" height="624"></a></div><div class="separator" style="clear: both; text-align: none;">Bake in a shallow dish and serve this deliciousness with chips or veggies.</div><div class="separator" style="clear: both; text-align: none;"><br></div><div class="separator" style="clear: both; text-align: none;"><font class="Apple-style-span" color="#134f5c"><strong>Parmesan Artichoke Dip</strong></font></div><div class="separator" style="clear: both; text-align: none;"><font class="Apple-style-span" color="#134f5c"><strong><br></strong></font></div><div class="separator" style="clear: both; text-align: none;"><em><u>Ingredients:</u></em></div><div class="separator" style="clear: both; text-align: none;">14 oz artichokes (not marinated or pickled)</div><div class="separator" style="clear: both; text-align: none;">1 package cream cheese</div><div class="separator" style="clear: both; text-align: none;">1 cup shredded Parmesan (not grated)</div><div class="separator" style="clear: both; text-align: none;">1/2 cup mayo</div><div class="separator" style="clear: both; text-align: none;">1/2 cup sour cream</div><div class="separator" style="clear: both; text-align: none;">1-2 jalapeños (diced)</div><div class="separator" style="clear: both; text-align: none;">2-3 garlic cloves (minced)</div><div class="separator" style="clear: both; text-align: none;"><br></div><div class="separator" style="clear: both; text-align: none;"><em><u>Directions:</u></em></div><div class="separator" style="clear: both; text-align: none;">Preheat oven to 325.</div><div class="separator" style="clear: both; text-align: none;"><br></div><div class="separator" style="clear: both; text-align: none;">Combine all ingredients in a food processor and pulse until combined. Bake in a shallow dish for 35-40 minutes or until lightly browned. Serve with crackers, chips, or veggies.</div><div class="separator" style="clear: both; text-align: none;"><br></div><div class="separator" style="clear: both; text-align: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDH-R1hfr9Vdhz9xrRYlZw12LpF8UEK_zhx0A3OrA0C8y78g60P4dSwPAHush1xxf1aS0qKnLZFdaAJyiBHTtGqxX5kKVw8j8wpmXpMosOMDYk7mJW_m10sPjWETys8kS6xzBEi8IyKls/s640/blogger-image-1206113674.jpg" imageanchor="1" style="" target=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDH-R1hfr9Vdhz9xrRYlZw12LpF8UEK_zhx0A3OrA0C8y78g60P4dSwPAHush1xxf1aS0qKnLZFdaAJyiBHTtGqxX5kKVw8j8wpmXpMosOMDYk7mJW_m10sPjWETys8kS6xzBEi8IyKls/s467/blogger-image-1206113674.jpg" id="blogsy-1337805053927.4463" class="alignnone" width="467" height="624" alt=""></a></div> <br/><br/>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-87506385092099311502012-05-22T10:15:00.000-07:002012-05-24T08:11:52.785-07:00Cream Cheese CornSo I know this corn looks kind of weird.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEINdkf0_uglnjQZr-HD-uS6QdG14oTnTZOTQYykX-KQowOTsICyxICWCRq2KpVKprL__kiRclxKGWFhuvOV0QkaG5_ftTJfH_g0-NZ82b_c1oQBfTTb9W37ltOUyHhdWF_gs82UrYxzg/s640/blogger-image-1460061594.jpg" target="_blank"><img alt="" class="alignnone" height="487" id="blogsy-1337544238359.643" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEINdkf0_uglnjQZr-HD-uS6QdG14oTnTZOTQYykX-KQowOTsICyxICWCRq2KpVKprL__kiRclxKGWFhuvOV0QkaG5_ftTJfH_g0-NZ82b_c1oQBfTTb9W37ltOUyHhdWF_gs82UrYxzg/s650/blogger-image-1460061594.jpg" width="650" /></a></div>
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I honestly thought the same thing when I found the recipe on pinterest. BUT I'm a sucker for cream cheese and it looked so stinkin easy that I had to try it.</div>
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I really don't know what the typical "creamed corn" is made of... But whatever it is, this isn't it. This was cheesy. Kind of zingy. <br />
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"Creamed" is not the word I would choose to describe it. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexiQobFkkcbnO6ej0Zuni66Unc45vBdfQc6EZXjKFji2SrluhLekkPtozGmok_t3UHZ3eisH9PcLMnqR8Adr-3vU33iLhntnMLmMAcs5Ff94qpwUgjRR8RsM5rNONquzSnOl4vWX4S9E/s640/blogger-image-1309252645.jpg" target="_blank"><img alt="" class="alignnone" height="487" id="blogsy-1337544238324.5723" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexiQobFkkcbnO6ej0Zuni66Unc45vBdfQc6EZXjKFji2SrluhLekkPtozGmok_t3UHZ3eisH9PcLMnqR8Adr-3vU33iLhntnMLmMAcs5Ff94qpwUgjRR8RsM5rNONquzSnOl4vWX4S9E/s650/blogger-image-1309252645.jpg" width="650" /></a></div>
I made this with intentions of saving some to serve as a side for dinner. <br />
I ended up eating the whole pan. <br />
By myself.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIKndaSAi0QjF2EkqjIwLtQST1XP_bVIx6ArKaOkmKwIRasPcuWLtkP19RSa35PwrYlBqYrMjJzcJilkrkULJD-5WMTiF2ha1m3X-hiCDM_JhC-Ooycpr_o1LrlWHwHOw8A2xjMMY1Og/s640/blogger-image-88339268.jpg" target="_blank"><img alt="" class="alignnone" height="487" id="blogsy-1337544238336.7905" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIKndaSAi0QjF2EkqjIwLtQST1XP_bVIx6ArKaOkmKwIRasPcuWLtkP19RSa35PwrYlBqYrMjJzcJilkrkULJD-5WMTiF2ha1m3X-hiCDM_JhC-Ooycpr_o1LrlWHwHOw8A2xjMMY1Og/s650/blogger-image-88339268.jpg" width="650" /></a></div>
Then I made it again the next day.<br />
<br />
<strong><span class="Apple-style-span" style="color: #134f5c;">Cream Cheese Corn</span></strong><br />
<span class="Apple-style-span"><em><u></u></em></span><span class="Apple-style-span"><em><u>Ingredients:</u></em></span><br />
<span class="Apple-style-span">1 lb of sweet corn</span><br />
<span class="Apple-style-span">4 oz cream cheese</span><br />
<span class="Apple-style-span">1 tbsp butter</span><br />
Red pepper flakes (to taste)<br />
Salt and pepper (to taste)<br />
<br />
<em><u>Directions:</u></em><br />
In a medium saucepan, melt the butter. Add corn and cream cheese and stir until completely melted and combined. Season with salt pepper and red pepper flakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5zl_z7E1kMq0MRKIRegJwP94y2u4UiuAaUcZ4hgNfDb9Xj385Mez-IymkzptbmDK_nl5I7m3zhM3G4wiyuZeX-tAVaeGs0Q2240Xk2Q78Q6kx6JYItWKaBFPfR4ybru71wdrNCEVwVw/s640/blogger-image-1046496523.jpg" target="_blank"><img alt="" class="alignnone" height="487" id="blogsy-1337544238371.021" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5zl_z7E1kMq0MRKIRegJwP94y2u4UiuAaUcZ4hgNfDb9Xj385Mez-IymkzptbmDK_nl5I7m3zhM3G4wiyuZeX-tAVaeGs0Q2240Xk2Q78Q6kx6JYItWKaBFPfR4ybru71wdrNCEVwVw/s650/blogger-image-1046496523.jpg" width="650" /></a></div>
Just try it.emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-84304052835918195772012-05-18T06:37:00.002-07:002012-05-18T06:37:18.560-07:00Tortilla Pizza<div class="separator" style="clear: both; text-align: none;">
I'm going on vacation this next week.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgYj8PEOlVBqpaLepCHDs2B8MYv09Ck9wj1IwgLLc2EEX-jwADadXYJEmiVo1JYcyI9L7PflFvCNVw7-m5lAw_xa0-TorpGH_pvfJPY5Yle074y0FJ_ygzkXKY8g5zXNKc9kPbiVgt68/s640/blogger-image--1245923411.jpg" target="_blank"><img alt="" class="alignnone" height="487" id="blogsy-1337347422865.3494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgYj8PEOlVBqpaLepCHDs2B8MYv09Ck9wj1IwgLLc2EEX-jwADadXYJEmiVo1JYcyI9L7PflFvCNVw7-m5lAw_xa0-TorpGH_pvfJPY5Yle074y0FJ_ygzkXKY8g5zXNKc9kPbiVgt68/s650/blogger-image--1245923411.jpg" width="650" /></a></div>
Thank the Lord. <br />
<br />
That has nothing to do with tortilla pizzas, but it's wonderful nonetheless.<br />
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Anywho. Here's the thing about me (in case you haven't figured it out yet): I'm mildly obsessed with cheese. Ugh. There will never be enough cheese in my life. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kpdGPsI_NlimBWzVx8jg12Xtap67CWC2eYAS5_c35aSWhlmXdSVi8Mp7kE6YatuZyQig1bzr7szicHlEsuAn4PUfJoRDmbGKzr8oNPSqc_j_1BmN3oPqoYwl_gHwXtO9S7qtKymnZjA/s640/blogger-image--266764829.jpg" target="_blank"><img alt="" class="alignnone" height="487" id="blogsy-1337347422872.87" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kpdGPsI_NlimBWzVx8jg12Xtap67CWC2eYAS5_c35aSWhlmXdSVi8Mp7kE6YatuZyQig1bzr7szicHlEsuAn4PUfJoRDmbGKzr8oNPSqc_j_1BmN3oPqoYwl_gHwXtO9S7qtKymnZjA/s650/blogger-image--266764829.jpg" width="650" /></a></div>
One time, when I was pregnant with my son, I woke up at 4 in the morning craving pizza. Tortilla pizza to be specific. <br />
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I won't tell you that I made <strike>two</strike> one.<br />
And ate <strike>them</strike> it.<br />
At 4 A.M.<br />
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Nope. Not tellin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8H0gese_qUlhPjdtBm_mIKs9DaOgM4Djr5vRuLaD_X9ZUqJskpXRoCW2uH6oSOZcQMfR2ShI1KO_O11ctwcZfulqY1oU4yfRmummmLo1nF7xMGwT3_ageILh9ysqAqHTqFjYtqPUxrk/s640/blogger-image--2105134886.jpg" target="_blank"><img alt="" class="alignnone" height="487" id="blogsy-1337347422824.4683" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8H0gese_qUlhPjdtBm_mIKs9DaOgM4Djr5vRuLaD_X9ZUqJskpXRoCW2uH6oSOZcQMfR2ShI1KO_O11ctwcZfulqY1oU4yfRmummmLo1nF7xMGwT3_ageILh9ysqAqHTqFjYtqPUxrk/s650/blogger-image--2105134886.jpg" width="650" /></a></div>
Now don't misunderstand. This isn't your mom's "we're-too-poor-to-buy-real-pizza-so-I'm-tricking-you-with-flat-crunchy-tortillas" pizza. No. This is the real deal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowqw2BOhQyB5rwha2Z2g4CD05gXa1aih5tqjOipzde9wyrvzC8_OqE-8B9KG_rwHFYsiI2PYahzuXtu9z0des_hrUknsciwZf2wRqaq_wA0MQifdlzEQ7J28TL4Aahgcjngr2S9-3nW0/s640/blogger-image-1946115673.jpg" target="_blank"><img alt="" class="alignnone" height="487" id="blogsy-1337347422888.7903" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowqw2BOhQyB5rwha2Z2g4CD05gXa1aih5tqjOipzde9wyrvzC8_OqE-8B9KG_rwHFYsiI2PYahzuXtu9z0des_hrUknsciwZf2wRqaq_wA0MQifdlzEQ7J28TL4Aahgcjngr2S9-3nW0/s650/blogger-image-1946115673.jpg" width="650" /></a></div>
(For one pizza) I take two <a href="http://forkdiaries.blogspot.com/2012/05/homemade-tortillas.html" target="_blank" title="">tortillas</a> and spread a liberal amount of cream cheese (on one tortilla.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sCEcAAV1P3P4HY4m1jPd2EvMBsdvd-Q7HxFy-W-2A5IOXYjjK7zj2MfJ2-D9cTRDhv4n9eqVufrM5oKn4UN9Hzcp4fVp5bm_GWmcUOedBkqyCanURp129w5wI5QTFj4-JV4LIN4DeSY/s640/blogger-image--1653542680.jpg" target="_blank"><img alt="" class="alignnone" height="487" id="blogsy-1337347422826.3684" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sCEcAAV1P3P4HY4m1jPd2EvMBsdvd-Q7HxFy-W-2A5IOXYjjK7zj2MfJ2-D9cTRDhv4n9eqVufrM5oKn4UN9Hzcp4fVp5bm_GWmcUOedBkqyCanURp129w5wI5QTFj4-JV4LIN4DeSY/s650/blogger-image--1653542680.jpg" width="650" /></a></div>
And feta. And Parmesan. And garlic and basil. And any other delicious thing you would want smooshed in between the crust on your pizza.<br />
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This is like a stuffed crust pizza...only the whole thing is stuffed. I told you...real deal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCwbq0Ltsh_4b3xh1bYsVDR_M7XNDW2PDlLKrwMmglditwp1lmP2Sa682Z84Mf0XsLltNJhmda2caM3W3zoXZ34a2LAz0qlMoewxkCVTtUEBl4JasiXJ5kRxlCfqVOdrjyRO8SrDH5GY/s640/blogger-image--657215851.jpg" target="_blank"><img alt="" class="alignnone" height="487" id="blogsy-1337347422883.0322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCwbq0Ltsh_4b3xh1bYsVDR_M7XNDW2PDlLKrwMmglditwp1lmP2Sa682Z84Mf0XsLltNJhmda2caM3W3zoXZ34a2LAz0qlMoewxkCVTtUEBl4JasiXJ5kRxlCfqVOdrjyRO8SrDH5GY/s650/blogger-image--657215851.jpg" width="650" /></a></div>
Take the second tortilla and sandwich it on the top. Press it tightly so it stays together when baked. Top with sauce. <br />
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See, this is why I love this pizza so much. It's fast. I had <a href="http://forkdiaries.blogspot.com/2012/05/homemade-tortillas.html" target="_blank" title="">homemade tortillas</a> on hand. I always have cheese. I had left over spaghetti sauce. And I also tore up some ham and chopped a few onions. It's like instant gratification. Obviously the perfect pregnancy pizza. (Or not pregnancy pizza. Whatever.)<br />
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<span class="Apple-style-span" style="color: #134f5c;"> <strong>Tortilla pizza</strong></span><br />
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<em><u>Ingredients: for one pizza</u></em><br />
2 <a href="http://forkdiaries.blogspot.com/2012/05/homemade-tortillas.html" target="_blank">Tortillas</a><br />
Cream cheese<br />
Basil<br />
Garlic<br />
Parmesan<br />
Pizza sauce<br />
Mozzarella cheese<br />
Cheddar cheese<br />
Toppings to preference (i.e. ham, onions, etc.)<br />
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<i><u>Directions:</u></i><br />
Preheat oven to 400 degrees.<br />
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On a cookie sheet or pizza stone lay out tortilla and spread desired amount of cream cheese on it. Add basil, garlic, and parmesan (amount to preference). Top with second tortilla and press to seal. Add sauce, desired toppings, and cheese. Bake for 15 minutes or until cheese is bubbly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSOct5IeeVu7gdMG3y8VHaa5oyiQfM2EzY8rI2CQ2l7EF1hbkM4KZBsomTXsy-xOcgrDLie16OcsV0Q2e1-0sKZU5uojK0THM9BmkVI2L7_7APl5ND1zUCaE8XSveloOH-_ixcKj4eK8/s640/blogger-image--759933867.jpg" target="_blank"><img alt="" class="alignnone" height="487" id="blogsy-1337347422928.916" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSOct5IeeVu7gdMG3y8VHaa5oyiQfM2EzY8rI2CQ2l7EF1hbkM4KZBsomTXsy-xOcgrDLie16OcsV0Q2e1-0sKZU5uojK0THM9BmkVI2L7_7APl5ND1zUCaE8XSveloOH-_ixcKj4eK8/s650/blogger-image--759933867.jpg" style="cursor: move;" width="650" /></a></div>
On the flip side: it's tortillas. So it's healthy. So (pregnant or not) waking up at 4 a.m. to make this might not be so bad... Food for thought.<br />
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<br />emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-50853904835839624682012-05-17T07:04:00.001-07:002012-05-17T20:07:45.141-07:00Scrambled Egg and Sweet Potato Breakfast BurritosI've never been much of a breakfast person.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjuz_H3x_Ij0hFy93wPrYpzNnmEbgSsJ6Yuifg9wNSopIa17tXxrGdViIY_K6CADWqtphhdofJ8P-jDAEOW81BZ9XMZgfn9jvC07tF-X3ZuQCkbIjrUg60ILWhNdvumkURilXrPiyaC0/s640/blogger-image-1412349404.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjuz_H3x_Ij0hFy93wPrYpzNnmEbgSsJ6Yuifg9wNSopIa17tXxrGdViIY_K6CADWqtphhdofJ8P-jDAEOW81BZ9XMZgfn9jvC07tF-X3ZuQCkbIjrUg60ILWhNdvumkURilXrPiyaC0/s640/blogger-image-1412349404.jpg" width="640" /></a><br />
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When I was a kid my dad was mildly obsessed with buffets. If we ever went out to eat it had to be a buffet. Most often: Big Boy. And on that note, side story:</div>
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We always, ALWAYS vacationed. More specifically we almost always went to or through Tennessee. And on those trips we ALWAYS ate at Shoney's. </div>
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And I don't mean we patronized one Shoney's during our trip to satisfy a sense of nostalgia. </div>
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No. </div>
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We ate EVERY SINGLE MEAL at Shoney's. Why? </div>
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Reason #1: My dad.</div>
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Reason #2: Buffet. </div>
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By the end of the trip my mom and sister and I would have rather eaten gum off the ground than eat at another Shoney's. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6V0UeuYAvDTSOq54P7WqBGXIQmkVQ96Dw1M3o8IwL7Jl6MP-DaGGJa4inJbIZPExbSwT7FiuOHNIPnozo2Y9J8pfNGlzuqtFeffxO5jDoIYK92gfvoT6TDarrGb8Pi0Y4HVYP_v5uyV0/s640/blogger-image-1304335770.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6V0UeuYAvDTSOq54P7WqBGXIQmkVQ96Dw1M3o8IwL7Jl6MP-DaGGJa4inJbIZPExbSwT7FiuOHNIPnozo2Y9J8pfNGlzuqtFeffxO5jDoIYK92gfvoT6TDarrGb8Pi0Y4HVYP_v5uyV0/s640/blogger-image-1304335770.jpg" width="480" /></a><br />
Okay, back to breakfast.<br />
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So as a kid, whenever we went out to breakfast I would always order two things and two things only: bacon and hash browns. (Honestly what more could you want?) The hash browns would be completely doused in ketchup, and the bacon would be picked apart until every last ounce of squishy bacon fat was completely removed. My dad was always all, "QUIT PICKING YOUR BACON!" It drove him nuts.</div>
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_c8g2eMbCijaWOZoUO1AZCSdooNa3v9UUUs9yaXzvqPTIl4_vS2lUezuPoADy9JTj5aC8OFhAKjrRwZj8w1csBjcpd8BJ7jEMxZQqJkKW2srapEN60iQ7IxdiyzNxIDSfnBF9hHQv5gs/s640/blogger-image--954795198.jpg" width="640" /><br />
<div>
I've learned to enjoy breakfast a little more. ESPECIALLY if cheese and cilantro are involved. And quite honestly, I usually eat these for lunch. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzICsgbUcV8hJ4sx4Ny2GIm3_lHbXq0FWQ7BXxH7HCoj1A9fBp9Uk0NA_IVOfQ1wDYWTulCrrem957FxHIdwfnqlnZGdhU3WW5mpagyZNQ270nncL_geaErdW7-PM1U1uGQhzbdbnBqo/s640/blogger-image-852433723.jpg"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzICsgbUcV8hJ4sx4Ny2GIm3_lHbXq0FWQ7BXxH7HCoj1A9fBp9Uk0NA_IVOfQ1wDYWTulCrrem957FxHIdwfnqlnZGdhU3WW5mpagyZNQ270nncL_geaErdW7-PM1U1uGQhzbdbnBqo/s640/blogger-image-852433723.jpg" width="640" /></a></div>
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Make a batch of <a href="http://forkdiaries.blogspot.com/2012/05/homemade-tortillas.html#" target="_blank">homemade tortillas</a>, fill them with roasted sweet potatoes, scrambled egg, and tons of feta and cilantro. </div>
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I'm of the opinion that cheese and sweet potatoes (ok and cilantro) can be combined with just about everything and it will be delicious. </div>
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I'm just sayin.</div>
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<span class="Apple-style-span" style="color: #134f5c;"><b>Scrambled Egg and Sweet Potato Breakfast Burritos</b></span></div>
<div>
<span class="Apple-style-span" style="color: #134f5c;"><b><br /></b></span></div>
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<i><u>Ingredients:</u></i></div>
<div>
3-4 large eggs</div>
<div>
2 tbsp milk</div>
<div>
salt and pepper, to taste</div>
<div>
1 tbsp butter</div>
<div>
1 large sweet potato, <a href="http://forkdiaries.blogspot.com/2012/05/sweet-potato-with-feta-and-cilantro.html" target="_blank">roasted</a></div>
<div>
feta </div>
<div>
cilantro</div>
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<a href="http://forkdiaries.blogspot.com/2012/05/homemade-tortillas.html" target="_blank">tortillas</a></div>
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<br /></div>
<div>
<i><u>Directions:</u></i></div>
<div>
Combine the eggs and milk in a bowl and mix with a fork until combined. Add salt and pepper. Melt butter in a skillet over medium heat. Add eggs and scramble until desired doneness. </div>
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<br /></div>
<div>
Warm the tortillas. Add a serving of sweet potato and scrambled egg. Garnish (heavily) with feta and cilantro. Makes 4-5 breakfast burritos. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wj1QUCgK7MqjeyFNwEaoxXmlBbOVFbzSXiRbJ5JGFODiKtThqmTO5ltTy8fa1_2Lq59rO3DhJRMLWn-Fu66aEFlqQZDEllIS57UW9B1S5u0fUPm6fMWaQ3V4oB1kO5t2QKPkQEueLtM/s640/blogger-image--1665519586.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wj1QUCgK7MqjeyFNwEaoxXmlBbOVFbzSXiRbJ5JGFODiKtThqmTO5ltTy8fa1_2Lq59rO3DhJRMLWn-Fu66aEFlqQZDEllIS57UW9B1S5u0fUPm6fMWaQ3V4oB1kO5t2QKPkQEueLtM/s640/blogger-image--1665519586.jpg" width="640" /></a></div>
</div>
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<div>
Add bacon to it. You know you want to.</div>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-56845828427724942832012-05-16T07:10:00.000-07:002012-05-16T07:56:19.794-07:00Homemade Tortillas<div>
This is one of those recipes that is super easy and impressive, even though I know you probably aren't going to quit spending $2.00 for the convenience of having pre-made tortillas. </div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTuSrw8ZbpMM1qH2LAgcpzcWgSkozKKqgq604pG-99yjL6LCDfWOLI8BZGAioaPp6ZRg2AosJMm9K2jhw6fvFEagls4MZm7H7fsjHXamyRDYkSvrZas00rijkVva7kIfGH-o84R2FcHPw/s640/blogger-image--1511962658.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTuSrw8ZbpMM1qH2LAgcpzcWgSkozKKqgq604pG-99yjL6LCDfWOLI8BZGAioaPp6ZRg2AosJMm9K2jhw6fvFEagls4MZm7H7fsjHXamyRDYkSvrZas00rijkVva7kIfGH-o84R2FcHPw/s1600/blogger-image--1511962658.jpg" /></a><br />
HOWEVER, I was craving tortillas one day and just so happened to be completely out of them. So this was a much better option than driving all the way to town for $2.00 store-bought tortillas.<br />
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<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTLSG73LbCrdOXqVmzVGOUfcPcP6I4LhHoiws5gnhX_h2ELSDI3KOWSzwwC5mZHqdMpqLyz96ooeesFhyphenhyphennOKUaKvzC9KIqlAfaWMgzrIAeK-hXvagQ0ykvQJN7ZaDyShKN1eFoMQmRSE/s640/blogger-image-608698295.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTLSG73LbCrdOXqVmzVGOUfcPcP6I4LhHoiws5gnhX_h2ELSDI3KOWSzwwC5mZHqdMpqLyz96ooeesFhyphenhyphennOKUaKvzC9KIqlAfaWMgzrIAeK-hXvagQ0ykvQJN7ZaDyShKN1eFoMQmRSE/s640/blogger-image-608698295.jpg" width="640" /></a></div>
<div>
These taste EVEN BETTER than the store bought stuff anyway. So, if you are having a <a href="http://forkdiaries.blogspot.com/2012/04/mexican-stuffed-shells.html" target="_blank">mexican theme dinner</a> and you're feeling just a little extra ambitious, make these! </div>
<div>
<br /></div>
<div>
Honestly, when I made these I did NOT have a mexican theme dinner planned. But they keep wonderfully in the fridge and very soon I will post a few different recipes using these delicious homemade tortillas. </div>
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<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHd2Y5N0p29MaXUjt2P-q_RhsDZ_9nDnRkKmtPy4Iz4W-SQ_ABp2Ayi3K7EJSUN_7UPy8r0dcYZR-fVfYdFjIFNxI9-5Wp0XTKtVEEgCA2jDhyJyXJVoyVXwsiRE9oP_e-XH7eLhy_mLQ/s640/blogger-image-565914423.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHd2Y5N0p29MaXUjt2P-q_RhsDZ_9nDnRkKmtPy4Iz4W-SQ_ABp2Ayi3K7EJSUN_7UPy8r0dcYZR-fVfYdFjIFNxI9-5Wp0XTKtVEEgCA2jDhyJyXJVoyVXwsiRE9oP_e-XH7eLhy_mLQ/s640/blogger-image-565914423.jpg" width="640" /></a><br />
The process is actually really easy. You just start with some flour and butter. According to the recipe I used it is really important when cutting in the butter that the butter pieces are nearly eliminated in the flour or it will cause inconsistencies when cooking the tortillas. I just used a fork and pressed the butter until I felt it was small enough. They turned out inconsistency-less. ;)</div>
<div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tdyi9Hdba2C6BsL8vX3UoaQ7hADQo6fMj-y06rxaKpeMEzfvdjF4z5acvS_ww8zVmakAwG1wJeUOzuby8XMVa_a3gWqHyM5FyqG5U-gGa9laECtfGRBMwAuFdbbZBD42zVnpmDVw3lA/s640/blogger-image--2003233398.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tdyi9Hdba2C6BsL8vX3UoaQ7hADQo6fMj-y06rxaKpeMEzfvdjF4z5acvS_ww8zVmakAwG1wJeUOzuby8XMVa_a3gWqHyM5FyqG5U-gGa9laECtfGRBMwAuFdbbZBD42zVnpmDVw3lA/s640/blogger-image--2003233398.jpg" width="640" /></a><br />
Add a mixture of salt and water to the flour to create a dough. </div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SkMfmGHqiZtFNVcz5qttvSLezM6Dfny4YkZUAlOrfIF5CMQICte9BSSmUAM4NP6gamvUzD-PzSLRkDjg6kaF5FpmxJ_Vj1fAsYqm_I-yVJVP019TNNB99i3TTNxrjr2_V_0vIUSwx7E/s640/blogger-image-2072401482.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SkMfmGHqiZtFNVcz5qttvSLezM6Dfny4YkZUAlOrfIF5CMQICte9BSSmUAM4NP6gamvUzD-PzSLRkDjg6kaF5FpmxJ_Vj1fAsYqm_I-yVJVP019TNNB99i3TTNxrjr2_V_0vIUSwx7E/s640/blogger-image-2072401482.jpg" width="640" /></a><br />
Separate the dough into 12 separate balls and let rest for about a half hour. Each dough ball becomes one 7-9 inch tortilla, so if you want smaller or larger tortillas separate accordingly. </div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJxPst0cG05tn0NRs3pmGIQcgdDEABV4x6r5p8uouuM11tAzAmVlpq2oUcIfhvDc8v_rhnjGq4mo6BGgbzvgR90Z64qQnS5k4CY4Wxvn2q_vwEHviitQht9rOOEPOWd-UFVhLi5xINTo/s640/blogger-image-954053648.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJxPst0cG05tn0NRs3pmGIQcgdDEABV4x6r5p8uouuM11tAzAmVlpq2oUcIfhvDc8v_rhnjGq4mo6BGgbzvgR90Z64qQnS5k4CY4Wxvn2q_vwEHviitQht9rOOEPOWd-UFVhLi5xINTo/s640/blogger-image-954053648.jpg" width="640" /></a><br />
<div>
Roll the tortillas out on a floured surface and bake on an ungreased skillet over medium heat. This part is super quick. They literally spend only about 30 seconds on each side. </div>
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<div>
So, the weekend is coming up. Make a batch of homemade tortillas and have yourself a party! </div>
<div>
(Or just have dinner. Either way...eat tortillas.)</div>
<div>
<br /></div>
<div>
<span class="Apple-style-span" style="color: #134f5c;"><b>Homemade Tortillas</b></span></div>
<div>
<span class="Apple-style-span" style="color: #134f5c;"><b><br /></b></span></div>
<div>
<i><u>Ingredients:</u></i></div>
<div>
2 3/4 cups of flour</div>
<div>
5 tbsp of shortening</div>
<div>
3/4 tsp salt</div>
<div>
3/4 cup very warm water</div>
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<br /></div>
<div>
<i><u>Directions:</u></i></div>
<div>
Combine the flour and shortening in a bowl and work the shortening in with a fork (or pastry blender) until completely blended. It is important that this is done until there are no visible particles of shortening remaining, or the tortillas will not have a consistent texture once cooked.</div>
<div>
<br /></div>
<div>
Dissolve the salt in the water and pour about 2/3 cup over the flour mixture. Work it in with a fork. Add the rest in (plus a little more if necessary) until all the dry ingredients are dampened and the mixture forms into dough. Bring the dough onto a floured work surface and knead until smooth. It should have a medium-stiff consistency.</div>
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<br /></div>
<div>
Divide the dough into 12 separate balls. Cover on a plate and let rest for around 30 minutes.</div>
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<br /></div>
<div>
Heat an ungreased skillet over medium-high heat. Roll a ball of dough on a floured surface into a 7 inch diameter. Lay the tortilla on the skillet and let bake 30-45 seconds until brown spots on the underside. Flip and bake another 30-45 seconds and then remove from heat and wrap in a cloth napkin in a tortilla warmer. Don't over bake the tortilla or it will become crispy. Repeat with each ball of dough.</div>
<div>
<br />
Recipe from: <a href="http://theurbanspork.com/2010/05/flour-tortillas/" target="_blank">The Urban Spork</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcykDRybRPu16wHdw91IrUt9LY_NouNiKQW_nOm9ZOc4gA-YADDh0paLxVo3SpVtj2ornVAN4q4yG9zNeG3-24Hrf0rjCSWVNYyX9L2AgaVvTlnwlqcjmULwh1TOzjKMtXKRyreKpjKFY/s640/blogger-image--1550254804.jpg"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcykDRybRPu16wHdw91IrUt9LY_NouNiKQW_nOm9ZOc4gA-YADDh0paLxVo3SpVtj2ornVAN4q4yG9zNeG3-24Hrf0rjCSWVNYyX9L2AgaVvTlnwlqcjmULwh1TOzjKMtXKRyreKpjKFY/s640/blogger-image--1550254804.jpg" width="640" /></a></div>
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Guacamole please. Mmmm.</div>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0tag:blogger.com,1999:blog-1778083712758556102.post-16192585195395244092012-05-15T06:02:00.000-07:002012-05-15T06:02:44.666-07:00Spring RollsI usually have spring rolls that are cooked; the insides all warm and delicious and the outsides crispy and fried. Well these are the opposite. The vegetables are uncooked and they are served cold.<br />
<div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-P-NGqDKQlhYpxRDNbyu2FsO1LrWiI3zroRbzDvK0nyxojzkNNY4zqZ4sn3zYrMjQDmUUcUGYQVSKJ6X0hIgXAz69pUY3-6J2nbzSc78Gn5UcOTbiDok8wBp6u_qZn_z_ZVbiCxHad0/s1600/blogger-image-297581411.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-P-NGqDKQlhYpxRDNbyu2FsO1LrWiI3zroRbzDvK0nyxojzkNNY4zqZ4sn3zYrMjQDmUUcUGYQVSKJ6X0hIgXAz69pUY3-6J2nbzSc78Gn5UcOTbiDok8wBp6u_qZn_z_ZVbiCxHad0/s640/blogger-image-297581411.jpg" width="640" /></a><br />
But trust me in this, they are surprisingly refreshing and extremely tasty. The perfect appetizer to an asian meal.<br />
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I made these off a memory of eating them 6 months ago AND three different recipes. I don't even know who to give credit to. My friend Fiona probably deserves all the credit actually because I ate them at her house. Regardless of how they made their way into my kitchen, they were super delicious. <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6mEAmGjYR7-06Nw2Hdflo8lG-ERd3JBIQLov_4-Z-JmsUX4HxIybgbBJyXFH_S4W3qQbUL2qWxjbf_Adi0Zp7B5wBV18qq1fhIcWPVPiAPgXJHGwQ-_kA-jUxZpLr6SiX6T0MHQSdUc/s640/blogger-image--816054652.jpg" /><br />
The rolls are filled with vegetables, but also with rice sticks. This pasta sits for a few minutes in hot water until soft. I tossed the veggies and pasta with a little soy before wrapping them. </div>
<div>
<br />
I made a garlicky, asian sauce to dip the rolls in. We also dipped them in (store bought) sweet chili sauce. Either way was tasty.<br />
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So next time you're making asian food, pick up some ingredients for these rolls. It's a little time consuming, but way worth it!<br />
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<b><span class="Apple-style-span" style="color: #134f5c;">Spring Rolls</span></b><br />
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<u><i>Ingredients:</i></u><br />
1/4-1/2 small cabbage, sliced into eatable size portions<br />
3 medium carrots, julienned or shredded<br />
1-2 tbs fresh minced ginger<br />
4 oz rice sticks (a little over half a package)<br />
Cilantro (amount to preference)<br />
4 tbs soy sauce<br />
1 package rice paper<br />
<br />
<u><i>Directions:</i></u><br />
Cook the rice sticks according to the directions on the package. In a large bowl combine the first six ingredients. <br />
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The best way to make these rolls is to set up an assembly line. You'll need a large plate filled with warm water, a dry plate, and a serving plate. One roll at a time, dip the rice paper in the warm water and let soak for about 30 seconds, until it is pliable but not completely soft. Move it to the dry plate and let it sit for another 30 seconds or until it is completely soft. Place a couple spoonfuls of the veggie/rice mixture in the top third of the paper. Starting at the top, roll the mixture one turn. Turn the sides in and then finish the roll. Repeat until you are completely out of the mixture. </div>
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<div>
This process was a little time consuming, and I didn't perfect it till the last plate of spring rolls. It takes some time to get the best technique for creating a tight roll. It really doesn't matter if they are perfect, it only really matters that they're delicious. <br />
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I found that the rolls were best served after being chilled for an hour or two. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRsZM9eEyt7O4mcJ8RJvYf_kkGuOFzPBkRMbrJUklII56d_V4nThMUZSR-f9QPmlgJos3YKeY4waI45ZdMTTzmYSnKyM2vHcf5aRzxUeQCu8n6q5noiiZO9eFChd3KSKOsr9iansuR_8/s1600/blogger-image--841611371.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRsZM9eEyt7O4mcJ8RJvYf_kkGuOFzPBkRMbrJUklII56d_V4nThMUZSR-f9QPmlgJos3YKeY4waI45ZdMTTzmYSnKyM2vHcf5aRzxUeQCu8n6q5noiiZO9eFChd3KSKOsr9iansuR_8/s640/blogger-image--841611371.jpg" width="480" /></a></div>
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You need to make these sometime in your life.</div>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com1tag:blogger.com,1999:blog-1778083712758556102.post-79395513099644687322012-05-14T06:33:00.000-07:002012-05-14T06:33:39.640-07:00Peanut Butter Filled Peanut Butter CookiesI literally have like 8 jars of peanut butter at my house right now. <br />
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<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM52k-6iNJLjfIhQQWluxQiX_zp_ob2uKFg91Ne-iQsgKkvH2gx_dePQUzjJlVQuVq-piKIQzDyOY1fWCiIp7T5PxEN9xSJqm6QW5yhh48KqtPRcs1EG_ld2DcxeeL-FeS9s6TftqxNaE/s640/blogger-image--375225900.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM52k-6iNJLjfIhQQWluxQiX_zp_ob2uKFg91Ne-iQsgKkvH2gx_dePQUzjJlVQuVq-piKIQzDyOY1fWCiIp7T5PxEN9xSJqm6QW5yhh48KqtPRcs1EG_ld2DcxeeL-FeS9s6TftqxNaE/s640/blogger-image--375225900.jpg" width="480" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM52k-6iNJLjfIhQQWluxQiX_zp_ob2uKFg91Ne-iQsgKkvH2gx_dePQUzjJlVQuVq-piKIQzDyOY1fWCiIp7T5PxEN9xSJqm6QW5yhh48KqtPRcs1EG_ld2DcxeeL-FeS9s6TftqxNaE/s640/blogger-image--375225900.jpg"></a>So naturally I decided to make peanut butter cookies. I actually did even better than that. I made peanut butter FILLED peanut butter cookies. <br />
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<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PwsDUqSkKEu_5Qq7GzFmdpGpNoa4WPY0KafGzDJVIM_HIYPhJHv1JFUYeF3Sl8PhuM-NdzLdW8Anm9fakrPJoURSFuWDtLK88f87QjpnidpdkUkVj3CnP6N5JVx8uLutt8Rweg3k2fQ/s640/blogger-image--472832434.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PwsDUqSkKEu_5Qq7GzFmdpGpNoa4WPY0KafGzDJVIM_HIYPhJHv1JFUYeF3Sl8PhuM-NdzLdW8Anm9fakrPJoURSFuWDtLK88f87QjpnidpdkUkVj3CnP6N5JVx8uLutt8Rweg3k2fQ/s640/blogger-image--472832434.jpg" width="480" /></a></div>
I'd love to say these are originals. And in a way they are. <br />
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But in another way...they are so not. For one thing I am NOT the first person to come up with peanut butter cookies. And I'm probably NOT the first person to fill them with peanut butter. AND I totally didn't make up the cookie recipe. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNln-RH7ZANh2FQ1dCjRExahySpEz6vNUFa0cXJUew9XrIuRckHmOWN07funQo_7Yd-kc-cR-ein4wYzj4OTvTMJw2qgAEOjiVTivUlSV8pz9VIbBNc8p-v2aHbL5cZQ1QsgxIjbFkd8/s640/blogger-image--1252367692.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNln-RH7ZANh2FQ1dCjRExahySpEz6vNUFa0cXJUew9XrIuRckHmOWN07funQo_7Yd-kc-cR-ein4wYzj4OTvTMJw2qgAEOjiVTivUlSV8pz9VIbBNc8p-v2aHbL5cZQ1QsgxIjbFkd8/s640/blogger-image--1252367692.jpg" width="480" /></a><br />
BUT I did decide to fill them without any outside inspiration whatsoever (outside of the rumblings of my stomach). AND I did make up my own filling. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJt7YkrzpVYT7hOyinlW7vadDWSyjLUmOt5UVIDVJmFL-eP9sAYs9oWK_MPqDczLbdgIOnI_svNzIbboTt7Yq0YCKU7X9LvzBH920DS4yDdTh56HRoB3Ouk8IlW9g71Uusw6GdOryGBU/s640/blogger-image--681743977.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJt7YkrzpVYT7hOyinlW7vadDWSyjLUmOt5UVIDVJmFL-eP9sAYs9oWK_MPqDczLbdgIOnI_svNzIbboTt7Yq0YCKU7X9LvzBH920DS4yDdTh56HRoB3Ouk8IlW9g71Uusw6GdOryGBU/s640/blogger-image--681743977.jpg" width="480" /></a><br />
So there. Non-original originals. <br />
<br />
The cookies are a Jif recipe. I figure Jif knows how to make peanut butter, so their peanut butter cookie recipe is probably trustworthy. Turns out it is.<br />
<br />
Go figure. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3LhvWRLAMPBDLyEp6QZhydg8lPOVK7jQxeLH__dKbQEAcuytFk6yc4gsX-AuUQuZ9TuAnCYA3oWGIRe822U38_dk4dEhmuyaiXbWBKZmBez64n2sUAmsjRnBG5RSQjE11yOc9RRQut0/s640/blogger-image-1311868916.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3LhvWRLAMPBDLyEp6QZhydg8lPOVK7jQxeLH__dKbQEAcuytFk6yc4gsX-AuUQuZ9TuAnCYA3oWGIRe822U38_dk4dEhmuyaiXbWBKZmBez64n2sUAmsjRnBG5RSQjE11yOc9RRQut0/s640/blogger-image-1311868916.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3LhvWRLAMPBDLyEp6QZhydg8lPOVK7jQxeLH__dKbQEAcuytFk6yc4gsX-AuUQuZ9TuAnCYA3oWGIRe822U38_dk4dEhmuyaiXbWBKZmBez64n2sUAmsjRnBG5RSQjE11yOc9RRQut0/s640/blogger-image-1311868916.jpg" width="480" /></a><br />
The filling is made of peanut butter, powdered sugar, and a dash of milk. <br />
<br />
Tell me you don't want to eat that with a spoon. <br />
You do. <br />
<br />
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPShb-hkUFA_slpY1ARgN-wN7j79m7ouilpKm7BBu5NwSJi2m4FJbZVfKBitM7qYc_CYPKjxEaCWVSRHj8eke7PvjfAhzISrHrIWMMDlhXLuWVgu6U0E4Xavu-ABEJL3eVbjX5HR81Os0/s640/blogger-image-1984452806.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPShb-hkUFA_slpY1ARgN-wN7j79m7ouilpKm7BBu5NwSJi2m4FJbZVfKBitM7qYc_CYPKjxEaCWVSRHj8eke7PvjfAhzISrHrIWMMDlhXLuWVgu6U0E4Xavu-ABEJL3eVbjX5HR81Os0/s640/blogger-image-1984452806.jpg" width="640" /></a><br />
Take a teaspoon of cookie dough and press in the center with your thumb, creating a little boat. Fill with about a teaspoon of the filling. </div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDB0_pfDNF1lo9G3simy7zJkRtB9p6tuuIM4bCqRmF8CjstoalCDjs75osm7RwGHUYD3Gm8GHdCudu8ZjRd3SsMKUncvXTVS_xNgdfB373E60ecb0-whwfmI5eBODIWfmwZkwpg-Mu1Ek/s640/blogger-image-261772132.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDB0_pfDNF1lo9G3simy7zJkRtB9p6tuuIM4bCqRmF8CjstoalCDjs75osm7RwGHUYD3Gm8GHdCudu8ZjRd3SsMKUncvXTVS_xNgdfB373E60ecb0-whwfmI5eBODIWfmwZkwpg-Mu1Ek/s640/blogger-image-261772132.jpg" width="640" /></a></div>
<div>
Take another teaspoon of cookie dough and put it on the top, pinching around the edges to seal the cookie. </div>
<div>
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Wlnyczx9oE8WQcHq8jcIJAp4cZ9BZ7FAKZU3Gt_3PwKukGQU6YgnxnQr1Ns3C3wh0d7vCix_bc1VLTffl9kWPAyvIh5EhKOrWlQx6T_WS4rAiRfWAtPlWOwJu5oXeZnNckDM64KLTh0/s640/blogger-image--1791348416.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Wlnyczx9oE8WQcHq8jcIJAp4cZ9BZ7FAKZU3Gt_3PwKukGQU6YgnxnQr1Ns3C3wh0d7vCix_bc1VLTffl9kWPAyvIh5EhKOrWlQx6T_WS4rAiRfWAtPlWOwJu5oXeZnNckDM64KLTh0/s640/blogger-image--1791348416.jpg" width="480" /></a><br />
Press the center with a fork and bake! <br />
<br />
<b><span class="Apple-style-span" style="color: #134f5c;">Peanut Butter Filled Peanut Butter Cookies</span></b><br />
<br />
<u><i>Ingredients:</i></u><br />
<div>
3/4 cup creamy peanut butter</div>
<div>
1/2 cup shortening or butter</div>
<div>
1 1/4 cups firmly packed brown sugar</div>
<div>
3 tbsp of milk</div>
<div>
1 tbsp vanilla extract</div>
<div>
1 large egg</div>
<div>
1 3/4 cups of flour</div>
<div>
3/4 tsp baking soda</div>
<div>
3/4 tsp salt</div>
<div>
<i>Filling:</i></div>
<div>
3/4 cup creamy peanut butter</div>
<div>
1 cup powdered sugar</div>
<div>
1/3 cup milk</div>
<div>
<br /></div>
<div>
<i><u>Directions:</u></i></div>
<div>
Preheat the oven to 375 degrees and grease a couple cookie sheets. </div>
<div>
<br /></div>
<div>
Combine the peanut butter, butter, brown sugar, milk, and vanilla in a bowl. Beat until well blended. Add the egg and beat until well blended. In a separate bowl, combine the flour, baking soda, and salt. Add to the peanut butter mixture at low speed. </div>
<div>
<br /></div>
<div>
For the filling beat the peanut butter and powdered sugar in a separate bowl until combined. Gradually add in the milk until consistency is creamy but "spoonable." You may use more or less than the 1/3 cup of milk. </div>
<div>
<br /></div>
<div>
For each cookie, take a teaspoon of cookie dough and press in the center with your thumb creating a little boat. Fill with about a teaspoon of the filling. Take another teaspoon of cookie dough and put it on the top, pinching around the edges to seal the cookie. Repeat with remaining dough and filling. </div>
<div>
<br /></div>
<div>
Bake for 8-10 minutes or until set and just beginning to brown. Cool for 2-3 minutes on the baking sheet and then move to a cooling rack to cool completely. The recipe makes 2 dozen.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTotNIvuOGU_tVQmo195eI_FXwl94csbkU1905deu31NDByxNVVmXjesCbNOcsp9fxccnILc4mVE2H70lODwN29JMbqsnmAUOgciaH3QgLGH0RIuOim5CvBBCpeLySvvsDr0mu2xAJSGo/s640/blogger-image-224053344.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTotNIvuOGU_tVQmo195eI_FXwl94csbkU1905deu31NDByxNVVmXjesCbNOcsp9fxccnILc4mVE2H70lODwN29JMbqsnmAUOgciaH3QgLGH0RIuOim5CvBBCpeLySvvsDr0mu2xAJSGo/s640/blogger-image-224053344.jpg" width="640" /></a><br />
Ooey-Gooey.<br />
<br /></div>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com1tag:blogger.com,1999:blog-1778083712758556102.post-82802888755441140932012-05-10T07:04:00.000-07:002012-05-10T07:04:34.342-07:00Asian Ground BeefI'm always looking for different recipes that use ground beef. I feel like ground beef is often times so...blah. Spaghetti, hamburgers, tacos...blah blah blah.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdRxBGq5aG6RSxVMUNbSLgQOSHG-ZqYZYUsd4HpAMBWkFTMSxCJ1oil_lEm750VbJd7TWkLQFYjcPbRYqOrXjl0Sl1EM5fCQlyfTkywCKEfSb8ie6w6ebyy59QeDdwXOSneJevNhxY3A/s1600/blogger-image--266465557.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdRxBGq5aG6RSxVMUNbSLgQOSHG-ZqYZYUsd4HpAMBWkFTMSxCJ1oil_lEm750VbJd7TWkLQFYjcPbRYqOrXjl0Sl1EM5fCQlyfTkywCKEfSb8ie6w6ebyy59QeDdwXOSneJevNhxY3A/s640/blogger-image--266465557.jpg" /></a><br />
Those meals are normal -- thoughtless even. Don't get me wrong...those meals are on my dinner table more often than not. But sometimes I want my ground beef to be different.<br />
<div>
<br />
<div>
Give me some variety!</div>
<div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLIjkkYdLsBlzbG7s2lTNPh9emieQyn8sXZ4f_5bwCc56jrLLolzDnBwMSjWDCLxzbB_01NFZZifdUAXiOyKqhsW6p2ALgvBSyeVdi3v_RKR2GN2U__EO-Us0HYeE71J6lGZbWEvV16I/s640/blogger-image-674271369.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLIjkkYdLsBlzbG7s2lTNPh9emieQyn8sXZ4f_5bwCc56jrLLolzDnBwMSjWDCLxzbB_01NFZZifdUAXiOyKqhsW6p2ALgvBSyeVdi3v_RKR2GN2U__EO-Us0HYeE71J6lGZbWEvV16I/s1600/blogger-image-674271369.jpg" style="cursor: move;" /></a><br />
Well here it is. I found a ground beef recipe that isn't your everyday meal.</div>
<div>
<br /></div>
<div>
I found this recipe on pinterest, but didn't have every ingredient on hand. So I just adapted it to my tastes. It turned out really good!<br />
<br />
Just brown some beef (with lots of garlic of course.) Sauté the beef with the sauce. Serve over rice. (I kind of stink at making rice so I buy those "steam in the microwave" bags. So worth it.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheV5mZEkyx2bVrQmozYnBUF4GYU0znGkvNnd-OwtboA6f_3Vv6qsTr6GDnbyOgCdszxGkPbOfisdEszwqNuQTe6oLNITpCV1PFk51ZGdfco2TrN7tTa7kqRUuR3KpOOoRG64dboQ3dWVE/s640/blogger-image-1252321392.jpg"><img border="0" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheV5mZEkyx2bVrQmozYnBUF4GYU0znGkvNnd-OwtboA6f_3Vv6qsTr6GDnbyOgCdszxGkPbOfisdEszwqNuQTe6oLNITpCV1PFk51ZGdfco2TrN7tTa7kqRUuR3KpOOoRG64dboQ3dWVE/s640/blogger-image-1252321392.jpg" width="640" /></a></div>
<div>
And hey, why not toss some cilantro on top. Who says you can't have it all? </div>
<div>
<br /></div>
<div>
<span class="Apple-style-span" style="color: #134f5c;"><b>Asian Ground Beef</b></span></div>
<div>
<span class="Apple-style-span" style="color: #134f5c;"><b><br /></b></span></div>
<div>
<i><u>Ingredients:</u></i></div>
<div>
1 lb ground beef</div>
<div>
1/3 cup brown sugar</div>
<div>
1/2 cup teriyaki sauce</div>
<div>
3 cloves of garlic, minced</div>
<div>
1 tsp fresh ginger, minced</div>
<div>
1 tsp crushed red pepper</div>
<div>
salt and pepper</div>
<div>
cilantro (optional)</div>
<div>
<br /></div>
<div>
<i><u>Directions:</u></i></div>
<div>
In a large skillet, brown hamburger with garlic. Season with salt and pepper. Drain the fat and then add brown sugar, teriyaki, ginger, and red pepper. (I mixed up the sauce before adding it to the beef.) Simmer for a few minutes to blend the flavors. Serve over rice and top with cilantro.</div>
<div>
<br /></div>
<div>
Adapted from: <a href="http://elizabethbryant.blogspot.com/2010/05/korean-beef.html" target="_blank">Lizzy Writes</a></div>
<div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVxV6rjnlYvZaugBL0ShzRlH1DbhziddbJb1KbRpfPT8DF9neglAhdBOJP7CYB3C6wSDNU1aMj039yFMvnF59FNHWRPsxwfJvEkUJ91_vbKXxlHMkL7mGlsLZUGaXvqL2uT87fdzom-g/s1600/blogger-image-260759985.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVxV6rjnlYvZaugBL0ShzRlH1DbhziddbJb1KbRpfPT8DF9neglAhdBOJP7CYB3C6wSDNU1aMj039yFMvnF59FNHWRPsxwfJvEkUJ91_vbKXxlHMkL7mGlsLZUGaXvqL2uT87fdzom-g/s1600/blogger-image-260759985.jpg" style="cursor: move;" /></a></div>
<div>
This should be your new everyday meal.</div>
</div>emily.dillbeckhttp://www.blogger.com/profile/06019316415750298536noreply@blogger.com0