tag:blogger.com,1999:blog-57492707187042808372024-03-13T08:53:03.079-05:00Rediscovering Lost Arts From Our MothersThis blog is about me rediscovering all of those things that our grandmothers and mothers know. How many of us know how to can food? How many of us can knit? Living in the 21st Century has so many perks, but in our day to day life, we have stopped learning how to do things for ourselves. Join me on my journey - soaking up everything my mother (and yours) has to offer!Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.comBlogger190125tag:blogger.com,1999:blog-5749270718704280837.post-91327260985686515102015-01-19T13:01:00.002-06:002015-01-19T13:02:34.510-06:00Stuffed Mushrooms<div class="separator" style="clear: both; text-align: center;">
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One of my favorite appetizers is stuffed mushrooms. I am including two different recipes - one for sausage stuffed mushrooms, and one for crab stuffed mushrooms. Here are the ingredients for the sausage stuffed mushrooms:<br />
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1 pound sausage<br />
1 cup shredded or roped Provel/Provolone cheese<br />
2 tablespoons minced onion <br />
1 garlic clove, minced<br />
1/2 teaspoon of salt<br />
1/2 teaspoon of pepper<br />
1/2 cup breadcrumbs<br />
1 package of large button mushrooms, washed and stems removed<br />
Drizzle of olive oil <br />
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<a href="https://sp.yimg.com/ib/th?id=HN.607994428399552330&pid=15.1&P=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beer Stuffed Mushrooms" border="0" height="239" id="ihover-img" src="https://sp.yimg.com/ib/th?id=HN.607994428399552330&pid=15.1&P=0" title="Beer Stuffed Mushrooms" width="320" /></a></div>
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Mix all ingredients together and roll a small amount into a ball. Place each ball inside a mushroom cap. Drizzle olive oil over the top. Bake at 350 degrees for about 20 minutes, or until sausage is thoroughly cooked.<br />
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Here are the ingredients for crab stuffed mushrooms:<br />
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2 cans of crab meat, drained <br />
1 cups of breadcrumbs<br />
2 tablespoons minced onion <br />
1/2 stick of melted butter<br />
1 garlic clove, minced<br />
1/2 teaspoon salt<br />
1/2 teaspoon pepper<br />
1 large package of mushrooms, washed and stems removed<br />
Drizzle of olive oil<br />
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Mix all ingredients together and place a small ball of the mixture in each mushroom cap. Drizzle with olive oil and bake at 350 degrees for 15-20 minutes or until mushrooms cooked through.<br />
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Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com3tag:blogger.com,1999:blog-5749270718704280837.post-73277510560941867982015-01-19T11:22:00.001-06:002015-01-19T11:22:13.437-06:00Homemade Laundry SoapI've always heard about making your own laundry soap. After a little research, I discovered it wasn't only easy to make, it was VERY inexpensive! This is right up my alley!<br />
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Here are the ingredients for the laundry soap:<br />
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1/3 bar of Fels Naptha (or Zote or Ivory)<br />
1/2 cup of washing soda (not baking soda)<br />
1/2 cup Borax<br />
10 drops of Lemon essential oil (you can use whatever essential oil you would like for fragrance) <br />
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I found the ingredients in the laundry soap aisle in my local Walmart store. Here is the process to make the soap:<br />
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Grate the soap and put it in a large sauce pan. Add 6 cups of water and heat it until the soap dissolves. Add the washing soda and Borax and stir until it is dissolved. Remove from heat. Pour 4 cups of hot water into the pan and stir. Add 1 gallon plus 5 cups of water and stir. Let this sit for about 24 hours and it will gel. After 24 hours, put it into a large bucket. This recipe makes about 2.5 gallons of laundry soap - a cost of about .03 per load!<br />
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This recipe does not make a lot of suds but that is OK because suds are not what cleans your clothes!<br />Use about 1/2 cup per load of laundry. Very easy and cost effective!<br />
<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com2tag:blogger.com,1999:blog-5749270718704280837.post-86358880000899268672015-01-19T10:28:00.001-06:002015-01-19T10:32:36.246-06:00Cherry BarsI came across an interesting recipe on Pinterest and just had to try it: Caramel Bars (http://cookiesnandcups.com). It was a great recipe, but a little too sweet for me. I decided to adapt the recipe and try cherries, instead of caramel. The result is amazing!<br />
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Here are the ingredients:<br />
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4 cups flour<br />
1 cup powdered sugar<br />
1/2 cup brown sugar<br />
1/2 cup sugar<br />
2 teaspoon vanilla<br />
Pinch of salt<br />
4 sticks of butter<br />
1 large can of cherry pie filling <br />
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In your mixer, mix together butter, brown sugar and white granulated sugar. Slowly add powdered sugar. Add vanilla and flour.<br />
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My little helper! Trevor LOVES to help Grandma in the kitchen!</div>
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Spray a 9 x 13 baking pan with PAM or cooking spray. Press 1/2 of the dough at the bottom of the pan. Bake at 350 degrees for 10 minutes or until slightly golden brown. While that is baking refrigerate the remaining dough. You want the dough to be cold so that you can crumble it on top.</div>
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Remove from the oven. Open the cherry pie filling and spread over the bottom crust. Take the remaining dough and crumble over the top.</div>
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Bake for 10-15 minutes or until the top crust has some golden on it. </div>
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Enjoy! If you don't enjoy cherries, you can add any filling that you want!<br />
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Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com0tag:blogger.com,1999:blog-5749270718704280837.post-31433744860640024192014-12-31T22:41:00.001-06:002014-12-31T22:41:22.152-06:00Chicken BowlI have been obsessed with the Chicken Cantina Bowl from Taco Bell. The ingredients are easy enough so I decided to make my own version!<br />
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Here are the ingredients I used-enough for 4 salads:<br />
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2 cups rice<br />
1 can black beans drained but not rinsed<br />
1 bag of lettuce<br />
Spice - chipotle or another Mexican blend<br />
2 chicken breast, grilled and sliced<br />
1/2 cup shredded cheddar cheese<br />
1 small can corn, drained<br />
1/2 cup pico<br />
Salsa ranch dressing<br />
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Options: Sour cream and Guacamole<br />
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To begin, make the rice and let it cool completely. Sprinkle the chipotle rub on the chicken. If you do not have a blended spice like this you can make your own: salt, pepper, garlic salt, onion powder, chili powder, cumin. Cook the chicken breast and let it rest while you assemble the salad.<br />
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To assemble the salad, put the rice on the bottom of the bowl, and cover with beans and corn.<br />
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Add a handful of lettuce, cheese, pico and sliced chicken. Top with salsa ranch dressing and guacamole or sour cream if you like!<br />
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This dish is very versatile. You can grill a steak and make a steak bowl. You can make this with taco meat. You can add crumbled taco chips for a little crunch. Add the ingredients that you like - the possibilities are endless!<br />
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Enjoy!Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com0tag:blogger.com,1999:blog-5749270718704280837.post-57635384022066946902014-12-31T13:01:00.001-06:002014-12-31T13:01:09.428-06:00Polenta Cakes with Meat SauceSugu...............simply means meat sauce in Italian. Better yet, it is even simple to make! For this recipe I wanted to try something unusual, daring, different. I decided to make polenta cakes and top it with a sausage meat sauce!<br />
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If you have never tried polenta I encourage you to do so! Polenta is cornmeal cooked into a porridge, or fried, in this case. If you like grits you will love polenta!<br />
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Make your polenta according to package directions. I add butter, cream and Parmesan cheese to mine. For this recipe you can either make it into a porridge or refrigerate it so that you can fry it later. A few days ago I made beef short ribs over polenta. Instead of throwing away the leftover polenta, I decided to wrap it up and use for this meal!<br />
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Before frying your polenta cakes you need to start the sugu. Here are the ingredients I used:<br />
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1 pound Italian sausage<br />
1 onion, diced<br />
1 clove garlic, diced<br />
1 can tomato sauce<br />
1 can crushed tomatoes<br />
Salt<br />
Pepper<br />
2 teaspoons parsley, basil and oregano<br />
2 tablespoons Olive oil for saute<br />
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To begin the sauce, saute the onion and garlic in the olive oil. Cook until translucent.<br />
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Add the sausage and brown.<br />
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Add the tomato sauce and crushed tomatoes. I was able to open a jar of tomato sauce that I canned this summer!<br />
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Add the spices and let it simmer until it thickens. I let mine simmer for an hour.<br />
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As that simmers, it is time to fry the polenta cakes. Take the log of polenta and cut it up. Heat up a skillet with a little olive oil and pry your cakes. That's it!<br />
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Assemble your polenta cakes on a plate and top with the meat sauce. I added fresh parsley and Parmesan on the top.<br />
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Here you go: simple, impressive and cheap! </div>
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Mangia!</div>
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<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com0tag:blogger.com,1999:blog-5749270718704280837.post-13242669264229512542014-12-30T14:50:00.002-06:002014-12-30T22:38:06.574-06:00Pignolatas - Honey ClustersVisiting Nonna at Christmas time meant pignolatas (pin-u-la-tas). I loved seeing the honey "tree" with the sprinkled candies on the top. These holiday treats are easy to make.<br />
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Here are the ingredients:<br />
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2 cups flour<br />
3 eggs<br />
1 cup honey<br />
1/2 cup sugar<br />
Candy sprinkles <br />
Oil for frying<br />
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Measure your flour in a bowl and make a depression in the middle. Crack your eggs in a separate bowl and whisk until blended. Pour the eggs into the depression in the flour.<br />
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Gently incorporate the flour into the eggs until a dough ball forms. Take the dough ball and break apart into smaller sections, rolling each section out, like a snake.<br />
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In the meantime, heat the honey and sugar.<br />
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Cut the dough into 1/2 inch pieces and fry until golden brown.<br />
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When the balls are golden brown, remove from the oil and place in a bowl. Gently toss the honey mixture with the fried balls.<br />
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When they are cool enough to handle, stack them on a plate and sprinkle with the candy.<br />
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This is an Italian classic. It is easy to make and super cheap as well! Just like Nonna used to make!<br />
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Mangia!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com0tag:blogger.com,1999:blog-5749270718704280837.post-36689818197184964222014-12-30T12:24:00.004-06:002014-12-30T12:24:29.746-06:00Steak - Sicilian Style!I love going to Italian restaurants and ordering a steak (bistecca), smothered with a wonderful sauce. The problem with this is that it can get expensive! If you want a restaurant quality steak you can do it yourself for half the cost!<br />
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Here are the ingredients:<br /><br />
4 strip steaks (or whatever steak you like)<br />
1 pound sliced mushrooms<br />
1 cup Italian style bread crumbs<br />
3 tablespoons olive oil<br />
2 tablespoons butter <br />
3 tablespoons flour<br />
1/2 cup white wine<br />
2 cups chicken broth<br />
The juice of one lemon<br />
Salt and pepper<br />
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Heat the olive oil and butter in a skillet. I like to use my cast iron skillet for steak! While that is heating up, salt and pepper your steak and dredge it in bread crumbs.<br />
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Make sure your skillet is very hot. Sear the steak, cooking to the temperature you desire. I like a nice medium rare steak so I seared my steak for 3 minute on each side. Be careful not to burn the bread crumbs.<br />
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When the steak is cooked to your liking remove it from the pan and let it rest. Add the mushrooms to the same skillet and cook until softened. Add salt, pepper and flour. Stir the flour into the mushrooms. <br />
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Slowly add the wine. At this point the flour should bind with the liquid, making a thick roux. Slowly add the chicken broth, stirring as you go. When the sauce it to the desired thickness, add the lemon juice and salt and pepper.<br />
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Pour the sauce over the steak. I sprinkled mine with a little fresh parsley and some freshly grated Parmesan cheese. I served this with a simple pasta with butter, oil and garlic. Here is the recipe for the pasta:<br />
<a href="https://www.blogger.com/goog_171670126"><br /></a>
<a href="http://rediscovermom.blogspot.com/2012/11/pasta-with-butter-oil-and-garlic.html">http://rediscovermom.blogspot.com/2012/11/pasta-with-butter-oil-and-garlic.html</a><br />
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Mangia!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com1tag:blogger.com,1999:blog-5749270718704280837.post-14095835257928603842014-12-29T22:20:00.001-06:002014-12-29T22:20:56.579-06:00Malasadas - Portuguese Doughnuts My grandparents retired to the beautiful island of Hawaii. I was so lucky to be able to visit them twice when I was younger. While I was there I was always enamored with my Grandpa's kitchen. He had huge industrial mixers to make breads and rolls. He was always cooking. I don't have many recipes of his but recently my mother gave me a few Hawaiian cookbooks that he used. While paging through the book I discovered this!<br />
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I know that to most this old piece of paper might not mean much, but to me, this means the world. I feel like I have a little piece of my grandfather. <br />
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Malasadas are very popular in Hawaii. Here is a list of the ingredients I used:<br />
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1 cup warm water<br />
1 package yeast<br />
1 cup sugar<br />
1/3 cup melted butter<br />
1 cup mashed potato<br />
5 eggs<br />
1/2 cup milk<br />
6 cups flour<br />
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Oil to fry the doughnuts in<br />
Cinnamon and sugar to roll the doughnuts <br />
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Ok, you probably read the ingredients and asked, "Mashed potato?" I thought the same thing, but my Grandfather was a great cook and I followed his recipe - I wasn't disappointed!<br />
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To begin, I dissolved the yeast and the water. To activate the yeast I added a teaspoon of the sugar to the yeast water. You know it is activated when you start getting bubbles/foam in the water. Once activated, I added the rest of the ingredients until a smooth dough formed.<br />
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I was expecting a stiff dough but it wasn't. The dough moved freely.<br />
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Let the dough rise - about 2 hours. When doubled in size, heat vegetable oil in a large sauce pan or fryer. When the oil gets to 375 degrees, drop spoonfuls of dough into the hot oil. <br />
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When the donuts are golden brown, remove them from the oil and roll in sugar. I rolled mine in a mixture of cinnamon and sugar.<br />
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Trevor gave a big thumbs up!<br />
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If you haven't taken the time to gather your family recipes, I encourage you to do so. You might not be interested right now and you might not ever be interested, but if you want them, you will have them. Keep those handwritten gems. That way, you will always have a piece of your loved one.<br />
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Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com1tag:blogger.com,1999:blog-5749270718704280837.post-15367078090709296412014-12-29T11:37:00.001-06:002014-12-29T11:37:48.452-06:00Zesty SauceThis sauce is my go to sauce. I make this all of the time! It is super easy and goes well with fish and chicken. Here are the ingredients:<br />
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4 tablespoons Mayonnaise<br />
1 1/2 teaspoons juice<br />
1 1/2 teaspoons Dijon mustard<br />
1 12/ teaspoons of Sriracha<br />
Salt<br />
Pepper<br />
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Blend all of the ingredients together and refrigerate until ready to use. If you want a little more heat, add a little Sriracha.<br />
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Served here with grilled cod - yummy!<br />
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Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com1tag:blogger.com,1999:blog-5749270718704280837.post-35387386403342373742014-12-26T12:51:00.001-06:002014-12-26T12:51:27.723-06:00Beckys Shrimp DipI love this dip and you will too! My good friend, Becky, whom I miss and love dearly, brought this to my home this summer. It is super easy to assemble and the flavor is great! Here are the ingredients:<br />
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1 can medium shrimp, drained and chopped<br />
1 block of cream cheese<br />
8 oz of Hellman's mayonnaise<br />
2 green onions, diced<br />
Salt<br />
Pepper<br />
Dash of garlic powder<br />
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My addition: 1 tablespoon of Sriracha<br />
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Blend all of the ingredients together and refrigerate for a few hours. If you want a little more kick, add a little more Sriracha! This is yummy and easy! Thanks Becky for being such a great cook and a better friend! I love you!<br />
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Enjoy!Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com1tag:blogger.com,1999:blog-5749270718704280837.post-11632197746149548362014-12-26T11:33:00.001-06:002014-12-26T11:37:33.112-06:00Sausage HashYummy! I've discovered a new dish that is cheap, easy to make and very yummy! Joe loves this new dish and asks for it all of the time. After years of watching cooking shows and seeing "hash" I thought I would try for myself. Here are the ingredients that I use in my hash:<br />
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1 package of beef smoked sausage, diced<br />
3 slices of bacon, diced<br />
1 onion, sliced<br />
1 cob of corn<br />
1 potato, diced<br />
1 sweet potato, diced<br />
1/2 butternut squash, diced<br />
Salt<br />
Pepper <br />
Olive Oil<br />
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Prepare by getting your skillet very hot. Add your oil. Cook the bacon until crisp and remove from the skillet.<br />
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Add the potatoes (white and sweet). Cook until soft. Add the onions. I like to get the edges of the potato and onions a little brown and crisp!<br />
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When the potatoes and onions are to your liking, add the sausage, squash and corn. Continue to cook over medium heat until everything is heated through. Season with salt and pepper.<br />
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In the picture I did not remove the kernels from the corn. Since making this, I have decided that I like to add the kernels instead of having the corn as a side. If you want to get really creative, add a poached or sunny side up egg on top of the hash. The runny yolk adds an extra bit of creaminess to the crisp potatoes!<br />
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Enjoy!<br />
<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com1tag:blogger.com,1999:blog-5749270718704280837.post-48093599291246348642014-08-09T22:58:00.000-05:002014-08-09T22:58:17.583-05:00My New Gadget - Victorio Food StrainerIt's canning season again! Last year I taught myself how to can - I loved it but quickly realized how much work it is! When tomato season hit, I took the time to blanch the tomatoes, skin them and run them through a small food mill. It was very time consuming!<br />
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This year I thought I would step out and purchase a food strainer. I found this Victorio food strainer on Amazon for about $60.<br />
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It was super easy to put together as well!<br />
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I had about 5 pounds of tomatoes. I washed and quartered them, making sure to remove the stems as well. After they had been quartered, I put them in the large funnel and turned the crank. Simple, easy and fast!<br />
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The skin and seeds come out one end and the juice and pulp come out the other. I went through 5 pounds of tomatoes in about 5 minutes! If you are into canning then I highly recommend this gadget!<br />
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Happy canning!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com0tag:blogger.com,1999:blog-5749270718704280837.post-67069024320859328272014-08-09T22:27:00.001-05:002014-08-09T22:27:17.616-05:00Pineapple Soaked in Amaretto! Two simple ingredients.............my friend Dawn came over last week and showed me an easy, delicious and fun treat! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixvRrdzOHb4kIxMBsn30UrqgnEWshJMiopOvABvbbFO9cTtQqXjUwVjz2xwFiN7gjI_SF5-LySKDcZRKQEaSEPb8KsHiZ-cDUOdoG45N-jpq8L-oqhTBwyWKgM9I3FpebrL-qqWH1RhV0/s1600/securedownload2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixvRrdzOHb4kIxMBsn30UrqgnEWshJMiopOvABvbbFO9cTtQqXjUwVjz2xwFiN7gjI_SF5-LySKDcZRKQEaSEPb8KsHiZ-cDUOdoG45N-jpq8L-oqhTBwyWKgM9I3FpebrL-qqWH1RhV0/s1600/securedownload2.jpg" height="240" width="320" /></a></div>
Simply soak the pineapple in the Amaretto. Refrigerate for a few hours and enjoy! This is a refreshing treat on a hot summer day!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com0tag:blogger.com,1999:blog-5749270718704280837.post-29770322610689704952014-07-20T17:55:00.000-05:002014-07-20T17:55:36.401-05:00Brown Sugar Bundt CakeLooking for an easy dessert? This is it - it is easy to quickly put together when company is coming over. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0ga3lbuvv8sXlHvBBVRnuVFPUlVoGXVsG9iq-M6X9pOO4HEJ6rpsJlE4mMT_6QGhWfXO8tcpgR2EaEFC60Pc0OtJzP1Y-BdkxDvucQtsTr6FBp1DhbSc-DqWGrTOioslBOTAJ5FhIe0/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0ga3lbuvv8sXlHvBBVRnuVFPUlVoGXVsG9iq-M6X9pOO4HEJ6rpsJlE4mMT_6QGhWfXO8tcpgR2EaEFC60Pc0OtJzP1Y-BdkxDvucQtsTr6FBp1DhbSc-DqWGrTOioslBOTAJ5FhIe0/s1600/008.JPG" height="213" width="320" /></a></div>
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Here are the ingredients:<br />
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2 sticks butter<br />
2 cups brown sugar<br />
1 cup white sugar<br />
4 eggs<br />
1 teaspoon vanilla<br />
2 teaspoons cinnamon<br />
3 cups flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 1/2 cups whole milk<br />
1 cup Heath Toffee Bits<br />
1 cup chopped pecans (optional)<br />
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In your mixer, cream together the butter and sugars. Add eggs, one at a time. Add vanilla and cinnamon.<br />
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In a separate bowl, mix flour, baking powder and salt. Add, one cup at a time, to the butter/sugar mixture. Alternate by adding the milk, a little at a time.<br />
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Remove the cake mixture from the mixer. Stir in the Heath toffee bits and 1/2 cup pecans.<br />
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Spray your bundt cake with Pam or smear butter on the pan. Sprinkle some flour in the pan to avoid the cake from sticking. Add the mixture into the pan.<br />
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Bake the cake in a pre-heated oven, 350 degrees. Bake at that temperature for 15 minutes, then reduce the heat to 325 degrees. Bake for 1 hour or until a toothpick comes out clean.<br />
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When you remove the cake from the oven, let it cool slightly before removing the cake from the pan. Put your cake pan on top of the bundt pan and turn it over. The cake should slide right out.<br />
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There is Sierra, photo bombing my blog!</div>
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As the cake cools, start the glaze. Here are the ingredients:</div>
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1 can sweetened condensed milk</div>
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1 cup brown sugar</div>
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2 tablespoons butter</div>
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1 teaspoon vanilla</div>
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<br />Heat up the milk and sugar, stirring constantly. Melt the butter and remove from the heat. Stir in the vanilla. Spoon the glaze over the cake.</div>
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Mom's tip: My mother was watching me spoon the glaze the cake and she told me that back in the day, when people made brown sugar cake, they would poke holes in the cake before spooning the glaze. That way, the glaze gets into the cake!</div>
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Sprinkle the remaining pecans onto the cake.</div>
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Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com0tag:blogger.com,1999:blog-5749270718704280837.post-84648211194305405092014-07-20T16:08:00.004-05:002014-07-20T16:08:53.178-05:00South of the Border SaladSalads are not a normal meal in our home, but when I make one, I tend to make this. I didn't take a lot of pictures while making the salad, but it is easy enough to make without the pics! The best thing about this salad is that you can add anything you want!<br />
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1-2 large chicken breast, boneless<br />
Chipotle rub<br />
1 can black beans, rinsed<br />
2 ears of corn, grilled or 1 can corn<br />
1 bag of lettuce mix<br />
1/4 red onion, sliced<br />
1 tomato sliced<br />
1/2 bag shredded cheddar cheese<br />
1 bottle of southwest ranch salad dressing<br />
Small bag of taco chips<br />
Salt/Pepper<br />
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Possible Additional ingredients:<br />
Avocado<br />
Red/Yellow/Green Pepper<br />
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First up - sprinkle the chipotle rub on the chicken and grill until the meat registers 165 degrees. Let the chicken rest while you assemble the salad.<br />
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If you don't want to grill the corn, you can easily open up a can! Assemble all ingredients into the salad and toss with the salad dressing. Chop up the chicken and add to the salad. Sprinkle with salt and pepper!<br />
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Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com0tag:blogger.com,1999:blog-5749270718704280837.post-60626380156002432182014-07-20T15:50:00.002-05:002014-07-20T15:50:54.502-05:00My Pinterest Project!Moving into the new house is exciting! Soon enough, though, I had to decide what I was going to do with my blank walls. Pinterest to the rescue!<br />
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In the kitchen I have this huge wall, with not a lot of walk through space between the wall and the cooking island. My sister Karrie insists I tear the wall out, but I'm not that brave! Instead I decided to get a little creative and go outside my comfort zone.<br />
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I found this great chalk board shelf at Hoods. Then I went to Home Depot and bought a cheap rectangle trellis. After spray painting the trellis a soft yellow, Joe hung both up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RGibMq4AVqxRGROWKazUyvG0RahToi2uysY3y-L5faOLvwLcw99qfyLd-gmqiJE7ZBiBe_MHuZN5oYdTUH1glcw5_06qiyWOmF8gEldLaN4NRDvjMD6xU7QVIz8V0rwljdof3Xft-XE/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RGibMq4AVqxRGROWKazUyvG0RahToi2uysY3y-L5faOLvwLcw99qfyLd-gmqiJE7ZBiBe_MHuZN5oYdTUH1glcw5_06qiyWOmF8gEldLaN4NRDvjMD6xU7QVIz8V0rwljdof3Xft-XE/s1600/004.JPG" height="213" width="320" /></a></div>
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After that, Joe inserted hooks and shelves onto the trellis. I have lightweight things in the baskets, like measuring cups and spoons. The hooks allowed me to hang up kitchen utensils. I added a picture and another shelving unit on the sides.<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUJOB8tcDAaMM7R7RmcG-v-iHdGIjUAT2UKO8gNw5hNRy7_9wSKAIl66STpx415wsCmIEiih4ehVNhK7U47FyhFHoQw98tEP7zGY4ID2cq1CeaWsXMCSCV3yTKD8u-YIyLUeVZqXvVe8/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUJOB8tcDAaMM7R7RmcG-v-iHdGIjUAT2UKO8gNw5hNRy7_9wSKAIl66STpx415wsCmIEiih4ehVNhK7U47FyhFHoQw98tEP7zGY4ID2cq1CeaWsXMCSCV3yTKD8u-YIyLUeVZqXvVe8/s1600/021.JPG" height="213" width="320" /></a></div>
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What do you think? I know have extra room in my drawers! It's different, unique and I can add or adjust anything I want!</div>
<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com0tag:blogger.com,1999:blog-5749270718704280837.post-86049280768061083762014-07-10T16:43:00.002-05:002014-07-10T16:43:08.027-05:00Grilled Italiano BurgersMmmmm...............this meal is simple and delicious! A simple twist of the American burger transforms this burger into an Italian classic! Here are the ingredients:<br />
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<br />
1/2 pound ground beef<br />
1/2 pound ground Italian sausage<br />
1-2 garlic cloves, minced<br />
2 tablespoons minced onion<br />
1 teaspoon basil<br />
1 teaspoon oregano<br />
Salt and Pepper<br />
<a href="http://rediscovermom.blogspot.com/2012/07/meat-sauce.html">Meat Sauce</a> (see link for recipe)<br />
Provolone cheese<br />
Hamburger buns<br />
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Simply mix the first 7 ingredients together and form into hamburgers. Grill. Melt cheese on the burger. Before plating add a tablespoon of sauce on top of the burger. Place burger on bun. SIMPLE!!!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OY1LyMkuizch6Sft3KWhISJKpZ-gpKNgzZHv16wcxF2hkGcUfi0qz3dHk1avKVWSlkoCNuoA-FIm-Dgo2lA6y6PlltAbxfJc-HP189nWwwkCuk1tMukTEo9rpoUB0G1HKXFgcfI3D-c/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OY1LyMkuizch6Sft3KWhISJKpZ-gpKNgzZHv16wcxF2hkGcUfi0qz3dHk1avKVWSlkoCNuoA-FIm-Dgo2lA6y6PlltAbxfJc-HP189nWwwkCuk1tMukTEo9rpoUB0G1HKXFgcfI3D-c/s1600/011.JPG" height="213" width="320" /></a></div>
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Seriously, this recipe is easy. Anyone can do it! A great meal for your entire family!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOKjEfYZFoIHuYEt3EtD53VM26pVf4gkQfyqfb5UTBjqMjvDhl5fbQdjoktc0rfMDsDkiyxiDzvYi4cbwlNeEwxji-0_2otbUg9GtQYQKt7HJ2G8CmiM5jBhJixjhokdXf5IIQfgBAZs/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOKjEfYZFoIHuYEt3EtD53VM26pVf4gkQfyqfb5UTBjqMjvDhl5fbQdjoktc0rfMDsDkiyxiDzvYi4cbwlNeEwxji-0_2otbUg9GtQYQKt7HJ2G8CmiM5jBhJixjhokdXf5IIQfgBAZs/s1600/013.JPG" height="213" width="320" /></a></div>
Mangia!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com1tag:blogger.com,1999:blog-5749270718704280837.post-9403129626211985592014-07-08T16:21:00.001-05:002014-07-08T16:21:21.677-05:00Mediterranean ChickenBefore my surgery I wanted to create a dish with some of my favorite ingredients - inspired by Mediterranean flavors. Here are the ingredients:<br />
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4 chicken cutlets, pounded thin<br />
1 cup Italian bread crumbs<br />
Olive Oil<br />
2 tablespoons butter<br />
Salt and Pepper<br />
1/2 cup Parmesan cheese, grated<br />
2 lemons, juiced and zested<br />
1 tomato, diced<br />
1 pound mushrooms, sliced<br />
1 clove garlic, diced<br />
1 teaspoon basil<br />
1 teaspoon oregano<br />
1/2 cup Kalamata olives, pitted and halved<br />
1/2 cup crumbled Feta cheese<br />
1/2 cup chicken broth<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBDgUogq_pRohODUb0ybKe65VrQgrbeMPCEgUFQ0IZUAZ1SZkJzZ-2D5AJLQfyobaEAH2J6czSPlsX2BQ5Sav1OM_xVgIIfRYSFQlEmxyRmIIfBvVSm7N2mTbP9SovSbV42OxQjMav6is/s1600/616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBDgUogq_pRohODUb0ybKe65VrQgrbeMPCEgUFQ0IZUAZ1SZkJzZ-2D5AJLQfyobaEAH2J6czSPlsX2BQ5Sav1OM_xVgIIfRYSFQlEmxyRmIIfBvVSm7N2mTbP9SovSbV42OxQjMav6is/s1600/616.JPG" height="320" width="213" /></a></div>
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Pound the chicken out thin. Salt and pepper the chicken. Coat in olive oil. Combine the bread crumbs and Parmesan cheese. Coat the chicken in bread crumbs.<br />
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In a sauce pan, melt 2 tablespoons butter and olive oil. Brown each side of the chicken. Remove from heat and keep warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLo-dN_z1aQJxtk-gpWSrQMOC-oqq291OvptH5v4MskRiLFCIbSItWGE8XQsk1CpTDsFFVMeI-7h__oIwKpWPyr8EpAeOaX_szQWkiFYveTw1Lb7UAXpTSS73QWKWvMYIsO76G3NRfj8U/s1600/617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLo-dN_z1aQJxtk-gpWSrQMOC-oqq291OvptH5v4MskRiLFCIbSItWGE8XQsk1CpTDsFFVMeI-7h__oIwKpWPyr8EpAeOaX_szQWkiFYveTw1Lb7UAXpTSS73QWKWvMYIsO76G3NRfj8U/s1600/617.JPG" height="213" width="320" /></a></div>
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Add mushrooms, and garlic. Saute on medium heat 2-3 minutes. Add the tomatoes, 1/2 cup chicken broth, lemon juice and zest. Add basil and oregano, salt and pepper. Saute another 2-3 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWPHeeZcnLrymyglTphSvOgqVnqzHubcETSsAyx1XNHzeTFBfB7B9Zoq-tthvuNcN6y4pDGYl-mYmaHa7QRjq_xbTTQt5lGgrqf80_gzvzVdEeDseMA8p-lYykU3TYcpuIYzkxmhH1Cc/s1600/618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWPHeeZcnLrymyglTphSvOgqVnqzHubcETSsAyx1XNHzeTFBfB7B9Zoq-tthvuNcN6y4pDGYl-mYmaHa7QRjq_xbTTQt5lGgrqf80_gzvzVdEeDseMA8p-lYykU3TYcpuIYzkxmhH1Cc/s1600/618.JPG" height="213" width="320" /></a></div>
Pour over the chicken. Add olives and feta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB26lIgkQRm9JHrHaYCGCZtmSDSZ_1DouOKERlx8ENJRPtVn6J1ZK2pF4U91rJ7GnBdAd0s-33xLxqiEq5eKiENH-pd9AgP7rK_Qlv7Wp8FAlhMrLYHb2yCUEMB32KvskpFQBb-UFmDiw/s1600/623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB26lIgkQRm9JHrHaYCGCZtmSDSZ_1DouOKERlx8ENJRPtVn6J1ZK2pF4U91rJ7GnBdAd0s-33xLxqiEq5eKiENH-pd9AgP7rK_Qlv7Wp8FAlhMrLYHb2yCUEMB32KvskpFQBb-UFmDiw/s1600/623.JPG" height="213" width="320" /></a></div>
I served my Mediterranean chicken with couscous. Enjoy!Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com0tag:blogger.com,1999:blog-5749270718704280837.post-24222996889138032482014-07-08T01:51:00.000-05:002014-07-08T01:51:08.209-05:00Spinach LasagnaA few weeks ago I had abdominal surgery (everything is fine). During my recovery, my work family supported me so much by bringing food, helping me watch Trevor, and continuously checking on me. The next few recipes will feature some of the great food that they brought me. Today's recipe comes from Shelly - Spinach Lasagna!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSR3kEPzIzw4qfWqY7Eha7cPMTNa7hYZ8rHX_0N6ccC1IHAFsDEN8zuY9im1XX0ORCb5QKLOD-F_JfOKUs3KKczgoAnTLvAfRoaxnJQTELYC9YEWywp_Em_OznT-yHiv3bTNewuvcnILI/s1600/629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSR3kEPzIzw4qfWqY7Eha7cPMTNa7hYZ8rHX_0N6ccC1IHAFsDEN8zuY9im1XX0ORCb5QKLOD-F_JfOKUs3KKczgoAnTLvAfRoaxnJQTELYC9YEWywp_Em_OznT-yHiv3bTNewuvcnILI/s1600/629.JPG" height="213" width="320" /></a></div>
<span id="goog_74769679"></span><br />
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I remember the first time I ate this lasagna - I loved it! Shelly's mom brought a pan of this lasagna to the office. I have to admit that I am not a fan of spinach, but this lasagna is sooooo delicious. It is super easy to make as well.<br />
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Here are the ingredients:<br />
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2 10 ounce packages of frozen spinach, defrost and wring out water<br />
1/4 cup milk<br />
1 cup grated parmesan cheese<br />
2 14 ounce ricotta cheese<br />
1 teaspoon garlic salt<br />
3 eggs<br />
1 box lasagna noodles, cooked al dente<br />
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Mix all ingredients together and layer with the lasagna noodles. Layer sauce between each layer and on top.<br />
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Sauce:<br />
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1 stick butter<br />
3 cups heavy cream<br />
2 cups parmesan cheese, grated<br />
2 tablespoons garlic salt<br />
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Melt butter in sauce pan and add cream, parmesan and garlic salt. Pour over noodles, in between each layer and on top.<br />
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Bake the lasagna at 350 degrees for 40 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVR24UG9bNftPpFmLrrhiA4yuEedhKoxrJC3XIdqj9oRVdOlJTR5QIUQapAGa0uQOiOeUy04_ot8HA4bUegUzO33NrrVCdpOsqQ5sxevCdGFNwjy6hhBSEIhg1pSJ4zCyIVp53Xk_y_Gc/s1600/shelly+cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVR24UG9bNftPpFmLrrhiA4yuEedhKoxrJC3XIdqj9oRVdOlJTR5QIUQapAGa0uQOiOeUy04_ot8HA4bUegUzO33NrrVCdpOsqQ5sxevCdGFNwjy6hhBSEIhg1pSJ4zCyIVp53Xk_y_Gc/s1600/shelly+cooking.jpg" height="320" width="192" /></a></div>
<span id="goog_157427533"></span><br />
Shelly claims to be Italian, but she eats at Olive Garden! Any true Italian would not step in the front door (except for the salad and breadsticks)! Italian or not, this recipe is a keeper, just like Shelly! She is a blessing in my life - a caring, loving friend who is humble and serves others before herself. I am blessed to have her in my life!<br />
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Mangia!<br />
<span id="goog_157427534"><br /><br />
</span>Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com2tag:blogger.com,1999:blog-5749270718704280837.post-3704435264545089522014-07-03T12:23:00.002-05:002014-07-03T12:23:15.069-05:00What a Difference a Year Makes!So many changes since the last post! We still have Trevor, who is now 18 months old. He is so sweet!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRTSznfw1m_wWzOC29mBuTr5aWdi2kHC_Pn_eCgjw0m0Is2SW4g2fOWe_4Fdfh9OQnVNUfhLzE7jhZlFaUzU7vNF1ytF3gzHFHrZQo4Cf4BMTtAHK2eRcadSWkZaIMNWW68R38XU_5WEk/s1600/IMG_0740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRTSznfw1m_wWzOC29mBuTr5aWdi2kHC_Pn_eCgjw0m0Is2SW4g2fOWe_4Fdfh9OQnVNUfhLzE7jhZlFaUzU7vNF1ytF3gzHFHrZQo4Cf4BMTtAHK2eRcadSWkZaIMNWW68R38XU_5WEk/s1600/IMG_0740.JPG" height="320" width="180" /></a></div>
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He is an amazing little boy! He makes me smile everyday and he tests my patience everyday!<br />
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Jonah is turning out to be a wonderful young man. He is 15 now and although he wants his independence, I see that there is still work to do. I'm not going to let go until I know that he will be a man, willing to serve the Lord, serve his family and work hard. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhixPDEcM0ByfiGfWoT7lRuJpXX8BDJSNR3ItyzH7_JDrglgLAjqNJp7LoUHfpnkxsoRGriiDu_iVgrb_uPQJutxARaveBaABmYtE919qL7q-mOHkcsV075MXzSSFfHPCZPD-SQp87zE/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhixPDEcM0ByfiGfWoT7lRuJpXX8BDJSNR3ItyzH7_JDrglgLAjqNJp7LoUHfpnkxsoRGriiDu_iVgrb_uPQJutxARaveBaABmYtE919qL7q-mOHkcsV075MXzSSFfHPCZPD-SQp87zE/s1600/025.JPG" height="320" width="213" /></a></div>
Recently we moved into a rural community. We have about an acre of land. It is peaceful and beautiful! I have to get used to bugs everywhere! I am excited about planning my garden for next year and hope to plant some fruit trees as well. <br />
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More recipes will follow as I'm determined to get back into blogging. I miss it and have a couple recipes lined up!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYpLf3QRss1DEigLJPYErrDw3OMQ25JEuZtRTCosSwTvNveOJCV2YQ30TQPm1os7Hey8VO6NGdmP8Hy0ZwuMK2xAejQGV5CCa8dAhriESfmvkNmjhPAETHm_c37XfLpx-zJcmG_shm94/s1600/338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYpLf3QRss1DEigLJPYErrDw3OMQ25JEuZtRTCosSwTvNveOJCV2YQ30TQPm1os7Hey8VO6NGdmP8Hy0ZwuMK2xAejQGV5CCa8dAhriESfmvkNmjhPAETHm_c37XfLpx-zJcmG_shm94/s1600/338.JPG" height="213" width="320" /></a></div>
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<span id="goog_25703528"></span><span id="goog_25703529"><br /></span>Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com1tag:blogger.com,1999:blog-5749270718704280837.post-62907141742869069842013-07-28T21:11:00.001-05:002013-07-28T21:11:08.964-05:00Tried and True Recipes #21What a great week! The weather has been wonderful and the garden is starting to produce a few things. We had some great recipes this week - lots of sweets! Here are two of my favorites:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3-2EgohEKeQvr6ehxzXnVtb9TFKwnTPf3jblqfKalM9GUJre0pwGPh7FF8I0EScRtRZnjx0tZWdKOiAlSSFK3XpJjV0tgSJIhUMfu8h2NvB-Jj9hV16EAfD0CGyEe1VmxKvvKktPX68/s1600/Rolo-Milkshake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3-2EgohEKeQvr6ehxzXnVtb9TFKwnTPf3jblqfKalM9GUJre0pwGPh7FF8I0EScRtRZnjx0tZWdKOiAlSSFK3XpJjV0tgSJIhUMfu8h2NvB-Jj9hV16EAfD0CGyEe1VmxKvvKktPX68/s320/Rolo-Milkshake.jpg" width="216" /></a></div>
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Rolo Milkshake by <a href="http://www.lifewiththecrustcutoff.com/rolo-milkshake/">Life With the Crust Cut Off</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFI4H61iyWkgrT2A2lOoSW6fDolfhN1kw1EzyLprF92hnkQN85iDcIfHcoOgnoFhyphenhyphenpr09KaZXszIjIYvaf38vsYIdfxGiCavEnQJ8yNtPneUiIVCC5IB6VT2dIIGe_E0O8jKJVfrgtVPE/s1600/katira+009pix640.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFI4H61iyWkgrT2A2lOoSW6fDolfhN1kw1EzyLprF92hnkQN85iDcIfHcoOgnoFhyphenhyphenpr09KaZXszIjIYvaf38vsYIdfxGiCavEnQJ8yNtPneUiIVCC5IB6VT2dIIGe_E0O8jKJVfrgtVPE/s320/katira+009pix640.jpg.jpg" width="320" /></a></div>
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Katira by <a href="http://treatntrick.blogspot.sg/2013/07/katira-drink.html">Treat and Trick</a></div>
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Time for a new week! Don't forget to grab a button! <br />
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Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com9tag:blogger.com,1999:blog-5749270718704280837.post-7658744553804664272013-07-26T21:36:00.001-05:002013-07-26T21:37:25.941-05:00Eggs Benedict<div>
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My all-time favorite breakfast is Eggs Benedict. After watching an episode of Master Chef, I realized that I've never tried to make it. I was determined to master the ever testy hollandaise sauce. Here are the ingredients I used for the Eggs Benedict:<br />
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2 English muffins, halved, toasted and buttered<br />
4 slices Canadian bacon<br />
2 sticks butter<br />
4 egg yolks<br />
2 teaspoons cold water<br />
2 tablespoons lemon juice<br />
2 teaspoons white vinegar<br />
Chives<br />
Dash cayenne or paprika<br />
<br />
The first step is to make clarified butter. This is simple - melt the butter in a sauce pan. Skim the bits of milk fat that rise to the top. What you have left is clarified butter.<br />
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Set the clarified butter aside. In a small bowl, whisk the egg. Add the yolks to a double boiler, whisking constantly. Do not let the water get so hot that it starts to cook the egg. If the water gets too hot, remove from the heat immediately. Slowly add the clarified butter, whisking constantly.<br />
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When the clarified butter has been incorporated into the yolk, remove from heat. Stir in lemon juice, and a dash of paprika or cayenne. You will also need to salt your sauce.<br />
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In a saute pan, brown your Canadian bacon. Place on top of the buttered, muffin half.<br />
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In another sauce pan, heat up water with the vinegar. This is the
water you will poach your egg. The water should be right at the boiling
point, but now bubbling. Poach your eggs after your sauce is made. The egg should stay
in the water 3 minutes. Remove the egg with a slotted spoon and place
on top of the bacon, which should be on top of the muffin.<br />
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Add hollandaise sauce on top of the eggs. Add fresh chives.<br />
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Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com1tag:blogger.com,1999:blog-5749270718704280837.post-2968922241697901742013-07-26T20:52:00.005-05:002013-07-26T20:52:35.786-05:00Penne With Chicken and Roasted Vegetables<div>
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The last recipe from the Utah trip belongs to my sister Tonette and her better half Jerry. They made a fabulous pasta with roasted vegetables and grilled chicken. Think of a primavera pasta with chicken. It was really good!<br />
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Here are the ingredients:<br />
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3 boneless chicken thighs<br />
4 links Italian sausage<br />
1 small bundle of asparagus<br />
1 small head of broccoli<br />
1 onion<br />
1 tomato<br />
1/2 pound mushrooms<br />
1/2 bag frozen peas<br />
1/2 bag fresh spinach <br />
1 bottle of Italian salad dressing<br />
2 pounds penne pasta<br />
1 cup olive oil<br />
1/2 bulb garlic, peeled and minced<br />
2 cups white wine<br />
3 cups chicken stock<br />
1 1/2 stick butter <br />
1 teaspoon each - fresh oregano, basil, parsley<br />
Salt and pepper<br />
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Marinate the chicken in 1/2 bottle of salad dressing, salt and pepper. Let that marinate for 2 hours. Grill the chicken and sausage until mostly done. Set aside.<br />
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Drizzle 1/4 cup olive oil on asparagus. Sprinkle with salt and pepper. Roast in 350 degree oven.<br />
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Cut the broccoli, onion, tomato and mushrooms. Place in an oven proof pan. Sprinkle with salt, pepper and 1 cup salad dressing. Roast the vegetables for 15 minutes.<br />
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Cook the penne al dente - still a slight crunch. The pasta will finish cooking in the oven. Right before you are ready to drain the pasta, add the peas and spinach. Drain and add to an oven proof pan. Pour the chicken, sausage, and roasted vegetables in the pasta.<br />
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Saute the garlic with 3/4 cup olive oil. Add wine and chicken stock. Add fresh herbs, salt and pepper. Melt the butter and incorporate that into the sauce. Pour sauce on top of pasta.<br />
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Cover with foil and bake for 15 minutes. <br />
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Mangia!<br />
<br />Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com1tag:blogger.com,1999:blog-5749270718704280837.post-55457375645317137552013-07-21T21:34:00.002-05:002013-07-21T21:34:59.033-05:00Tried and True Family Recipes #20It is hard to believe that this has been going for 20 weeks. I have enjoyed every minute of it-finding new blogs, gaining new friends, learning great cooking techniques. Thank you for participating and coming back each week.<br />
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This week I had a sweet tooth. Here are two of my favorite recipes:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6dDDnprQrV2eOm840JVBMDN7XfMNMeQgPIZxvWtkBKfSCkezgT92asUn50mTMcBpjK_7V6Ad7jO4JGuRJpIkJ2g-r80BFhCGPr2V003iSjc3zugW0pGIENLndZCxV5lElSLeo_XsXWc/s1600/Cake-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6dDDnprQrV2eOm840JVBMDN7XfMNMeQgPIZxvWtkBKfSCkezgT92asUn50mTMcBpjK_7V6Ad7jO4JGuRJpIkJ2g-r80BFhCGPr2V003iSjc3zugW0pGIENLndZCxV5lElSLeo_XsXWc/s320/Cake-2.jpg" width="272" /></a></div>
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Mom's Applesauce Cake by <a href="http://bebetsy.com/2012/08/03/moms-applesauce-cake/">BeBetsy</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8sQm6pCa98_RbZIdMaw4FL8JZCCi4w3zuJEYoJutN5KJ4Oq8DWKgOMTzTrpbP6wMj3gVkhZoonPw17HE5Ge2n7JTPhFtXsJ4aBG8lgDaamGnWCW8GxiDEy0ZS4F6syCf51gy4x5AcWU/s1600/pav.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8sQm6pCa98_RbZIdMaw4FL8JZCCi4w3zuJEYoJutN5KJ4Oq8DWKgOMTzTrpbP6wMj3gVkhZoonPw17HE5Ge2n7JTPhFtXsJ4aBG8lgDaamGnWCW8GxiDEy0ZS4F6syCf51gy4x5AcWU/s320/pav.jpg" width="233" /></a></div>
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Lemon Curd Pavlova by <a href="http://mycakeporn.blogspot.com.au/2013/07/lemon-curd-pavlova.html">My Cake Porn</a></div>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com8tag:blogger.com,1999:blog-5749270718704280837.post-82751118762752092942013-07-21T16:43:00.003-05:002013-07-21T16:43:55.727-05:00Lunch at Saint Raymond'sEvery Wednesday, Saint Raymond's Marionite Cathedral hosts a Lebanese lunch. My sister is the parish secretary and she has the pleasure of working with Father Mo. I had the pleasure of visiting them for lunch before leaving for vacation and loved learning about Lebanese food and trying new food!<br />
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The first dish I tried was Kibbee - cracked wheat made into a pocket, filled with ground beef, onions, allspice, mint, salt and pepper.<br />
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The next dish I tried were grape leaves and stuffed cabbage leaves. These were stuffed with ground beef, rice, onions, allspice and tomato sauce. The grape leaves had a layer of lemon over the top. They were both yummy!<br />
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The lentils and rice were the best I've ever had. For me, it was the highlight of the lunch.<br />
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To finish the lunch, I had home made hummus and flat bread. If you get a chance to stop by Saint Raymond's for lunch - DO IT!<br />
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Father Mo told me that he is going to have me over and give me a cooking demonstration, which will include tabouleh! I can't wait!Anonymoushttp://www.blogger.com/profile/04050695156842942728noreply@blogger.com1