tag:blogger.com,1999:blog-38228194038325451442024-03-13T21:43:02.113-05:00Elizabeth's Dutch OvenElizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.comBlogger406125tag:blogger.com,1999:blog-3822819403832545144.post-5701469983008368472015-05-05T21:10:00.000-05:002015-05-05T21:16:08.703-05:00New Adventures - New Blog<span style="font-size: large;">I've been MIA for a long while there are a few reasons. One is that I was diagnosed with Celiac disease over a year ago and I was still adjusting to what I could and coudln't eat. I started Elizabeth's Dutch Oven almost exactly 7 years ago and really ejoyed it, but it is time for me to readjust my cooking and eating, so I've been working on a new blog called One Green Fork</span><br />
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<span style="font-size: large;">One Green Fork will continue to have recipes but it will have more of a focus on gluten free recipes. I'm also going to include gluten free restaurant reviews. It will have something for everyone even if you don't need to eat gluten free! </span><br />
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<a href="http://www.onegreenfork.com/" style="text-align: center;"><span style="font-size: large;">http://www.onegreenfork.com/</span></a><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I'm so thankful for everyone who has followed Elizabeth's Dutch Oven for the last 7 years and hope you will come on over to One Green Fork and follow me there!</span>Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com2tag:blogger.com,1999:blog-3822819403832545144.post-29092826837149474642014-07-05T17:15:00.003-05:002014-07-05T17:15:46.194-05:00Asparagus and Artichoke Salad with Black Olives- Gluten Free<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-wvzJOM7fNfA/U7h1HGMOozI/AAAAAAAAGco/GpGEgWmUTFM/s640/blogger-image-613253752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-wvzJOM7fNfA/U7h1HGMOozI/AAAAAAAAGco/GpGEgWmUTFM/s400/blogger-image-613253752.jpg" width="400" /></a></div>
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I received a few gluten free magazines from friends when I first found out I had Celiac disease. They were great since it gave me some education on eating gluten free as well as providing me with some great gluten free products and recipes. Since it has been asparagus season here and we love artichokes and black olives I knew we had to try this recipe. It was very good, but next time I would use a little thicker asparagus. Mine were really skinny ones, and seemed to get a little lost in the salad. But the flavor was good!<br />
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<b><span style="font-size: large;">Asparagus and Artichoke Salad with Black Olives - Gluten Free</span></b><br />
<b>From: <a href="http://www.delightglutenfree.com/recipes?id=672">Delight Gluten Free</a></b><br />
<b>Prep Time: 15 min</b><br />
<b>Cook Time: 15 min</b><br />
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<b>Ingredients</b>:<br />
For Salad:<br />
2 lbs asparagus<br />
1 pkg frozen artichokes or 1-2 cans<br />
2 Tbsp olive oi<br />
1/4 tsp salt<br />
1/8 tsp black pepper<br />
1 can black olives, pitted, drained<br />
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<b>For dressing</b>:<br />
3-4 Tbsp olive oil<br />
3 Tbsp red wine vinegar<br />
1 tsp water<br />
1/2 tsp Dijon mustard (make sure gluten free)<br />
2 Tbsp minced red onion<br />
3/4 tsp minced garlic<br />
1/4 tsp salt<br />
1/8 tsp black pepper<br />
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1. Preheat oven to 400 degrees. Trim off bottom of asparagus spears. Break the edible part of spears into 2 inch pieces and place in a large mixing bowl.<br />
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2. Place drained artichoke hearts in bowl with asparagus. Add olive oil, salt and pepper and toss to coat.<br />
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3. Place asparagus and artichokes on a baking sheet. place in oven and bake for 15-20 minutes until browned on edges and asparagus is bright dark green but not soft/overcooked. Place in a large bowl.<br />
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4. While asparagus and artichokes cook, prepare dressing. In a small bowl whisk together olive oil, red wine vinegar, water, dijon mustard, red onion, garlic, salt, and black pepper.<br />
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5 Add black olives to asparagus and artichokes mixture and toss with dressing Cober and refridgerate for at least 1 hr prior to serving.<br />
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<br />Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com1tag:blogger.com,1999:blog-3822819403832545144.post-45869708115263354332014-06-05T21:01:00.001-05:002014-06-05T21:03:10.773-05:00Gluten Free Zucchini Muffins<div>
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Friends of ours got me the book <a href="http://www.amazon.com/Gluten-Is-Bitch-Ridiculousness-Gluten-Free-ebook/dp/B00CPZNL6S">Gluten is My Bitch</a> when they found out I had Celiac Disease. It was informative and funny and also included some recipes. The first one I tried was Gluten Free Zuchini Muffins since I had some zucchinis from the farmers market. It did take me a few stops to find xanthan gum (which of course I found at Whole Foods). They didn't look exactly like regular muffins (they don't settle into the muffing tins) but I think they turned out pretty tasty! We ate half for breakfasts and then froze half for the following week. <br />
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<b><span style="font-size: large;">Gluten Free Zucchini Muffins</span></b><br />
<b>From: <a href="http://glutenismybitch.wordpress.com/">Gluten is My Bitch</a></b><br />
<b>Prep Time: 20 min</b><br />
<b>Cook Time: 25-30 min</b><br />
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<b>Ingredients:</b><br />
1 1/3 cup sugar<br />
2 eggs, beaten<br />
2 tsp vanilla<br />
4 cups grated fresh zucchini (about 4 small zucchinis)<br />
1/3 cup melted unsalted butter<br />
2 tsp baking soda<br />
pinch of salt<br />
3 cups gluten free all purpose flour<br />
1 tsp xanthan gum<br />
1/2 tsp nutmeg<br />
2 tsp cinnamon<br />
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<b>Directions:</b><br />
1. Preheat oven to 350. Lightly grease muffin cups in muffin pan.<br />
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2. In a large bowl, combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. sprinkle the baking soda and salt over the zucchini mixture and mix.<br />
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3. In a separate bowl, combine the gluten free flour, xanthan gum, nutmeg and cinnamon. (I only used half the amount of nutmeg it called for because I don't like an overpowering nutmeg taste). Slowly stir dry ingredients into the zucchini mixture.<br />
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4. Distribute muffin batter evenly among the cups, filling cups up completely.<br />
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5. Bake on middle rack until muffins are golden brown and the tops of the muffins bounce back when you press on them (25-30 min) or until toothpick inserted in the center of a muffin comes out clean.<br />
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6. Let cool in pan for 5 minutes. Remove muffins from pan and let cool another 20 minutes. Makes 18-20 muffins. I stored 1/2 of mine in the freezer to eat later.Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-47690068717373827632014-05-27T08:00:00.000-05:002015-05-08T21:30:26.094-05:00May - Celiac Awareness Month<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wX5pzgu0geA/U4OxcN507XI/AAAAAAAAGao/y2xu1j-Thl4/s1600/celiac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="110" src="http://1.bp.blogspot.com/-wX5pzgu0geA/U4OxcN507XI/AAAAAAAAGao/y2xu1j-Thl4/s1600/celiac.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">May is Celiac Awareness month. Why do I care? Because 2 months ago I was diagnosed with Celiac disease. What exactly does that mean? According to the Celiac Disease foundation: "Celiac disease, found in some genetically predisposed individuals, is an autoimmune disorder where ingested gluten activates the immune syste and results in damage to the small intestine. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In short, it means that I can't eat gluten. At all. Ever.</span><br />
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My carefree eating/cooking days are over, and I now am increasingly aware of everything gluten is in...from bread and pasta to salad dressings and sauces. Sometimes it is easy, sometimes it is hard, but it is a new adventure for me (and Bill too!).<br />
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I've taken a break from blogging (as you may have noticed) and hopefully will be back at it soon with some gluten free recipes, likely along with a few gluten filled recipes for everyone in my life that can still eat gluten. I may branch out and post on some restaurants where I have good or bad gluten free experiences. Hopefully it will still be interesting to everyone!<br />
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Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-7319829980362314502014-02-24T20:04:00.002-06:002014-06-05T20:58:51.154-05:00Easy Chicken and Asparagus Stir Fry<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0rZHVnYI9to/Uwv5sY91STI/AAAAAAAAGYU/xyh_HRDLFsM/s1600/DSC02748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-0rZHVnYI9to/Uwv5sY91STI/AAAAAAAAGYU/xyh_HRDLFsM/s1600/DSC02748.JPG" height="223" width="400" /></a></div>
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This is a good quick stir fry meal that is lighter than a lot of stir frys. I made a little more of the marinade than it called for (my changes are below) because I felt like it didn't have that much, plus I didn't want to add anything that had chicken juices after the chicken was cooked. I liked that it used asparagus, but I think some mushrooms mixed in with the asparagus could also be good.<br />
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* Can be made Gluten Free *<br />
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<b>Easy Chicken and Asparagus Stir Fry</b><br />
<b>From: <a href="http://www.gimmesomeoven.com/chicken-and-asparagus-stir-fry/">Gimme Some Oven</a></b><br />
<b>Prep Time: 5-10 min</b><br />
<b>Cook Time: 12-15 min</b><br />
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<b>Ingredients</b>:<br />
2 Tbsp Soy Sauce *if making gluten free use gluten free soy sauce*<br />
2 Tbsp honey<br />
2 boneless, skinless chicken breasts, cut into 1 inch bite sized pieces<br />
1 Tbsp olive oil<br />
1 bunch of asparagus, cut into bite sized pieces<br />
4 cloves garlic, thinly sliced<br />
2 scallions, sliced<br />
1 tsp sesame oil<br />
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<b>Directions</b>:<br />
1. In a ziplock bag, combine 1 Tbsp soy sauce and 1 Tbsp honey. Add in chicken pieces and toss. set in refrigerator while preparing everything else.<br />
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2. Heat olive oil in a large skillet over medium heat and add in asparagus pieces. Saute until cooked, but not soft, about 5 minutes. Remove asparagus with a slotted spoon and set aside.<br />
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3. In the same pan, add chicken and cook over medium heat until cooked through but still slightly pink inside, turning occasionally (about 5 min). While chicken is cooking, whisk together 1 Tbsp soy sauce and 1 Tbsp honey in a small bow. <br />
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4. When chicken is cooked, add in garlic, scallions and the soy sauce/honey mixture and cook until chicken is cooked through and the garlic is fragrant. Remove from heat and stir in sesame oil and add in asparagus. Serve over rice (we used brown rice) and garnish with sesame seeds.<br />
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<br />Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-72912137648689051142014-01-27T08:30:00.000-06:002014-01-27T08:30:00.789-06:00Easy Cream Cheese Sausage Mexican Dip<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-RAw8lqOwiIA/UtyBUS8Sh4I/AAAAAAAAGWw/9uUuhEo2Wq8/s1600/DSC02599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-RAw8lqOwiIA/UtyBUS8Sh4I/AAAAAAAAGWw/9uUuhEo2Wq8/s1600/DSC02599.JPG" height="223" width="400" /></a></div>
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I thought this recipe looked similar to my "<a href="http://adutchoven.blogspot.com/2008/06/not-your-average-rotel.html">Not your average Rotel Dip"</a> but with cream cheese. This recipe was actually even easier than that one, and I think I like it even better. It was a hit both times I've made it! This would be perfect for a super bowl party!<br />
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<b><span class="Apple-style-span" style="font-size: large;">Easy Cream Cheese Sausage Mexican Dip</span></b><br />
<b>From: <a href="http://www.ourbestbites.com/2010/04/quick-and-easy-mexican-dip/">Our Best Bites</a></b><br />
<b>Prep time: 5 Min</b><br />
<b>Cook Time: 10 min</b><br />
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<b>Ingredients:</b><br />
1 8 oz block cream cheese<br />
1 cup jar Salsa<br />
1 12 oz pkg Jimmy Dean breakfast sausage<br />
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<b>Directions:</b><br />
1. Brown sausage in a large pan. Drain fat if necessary.<br />
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2. Add the cream cheese and salsa to the pan with the sausage and heat through until creamy. Serve hot with tortilla chips. (I transferred mine to a crock pot to keep warm for a party).Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-12470934071752836072014-01-23T08:00:00.000-06:002014-01-23T08:00:05.590-06:00Salsa Verde Crock Pot Chicken<div class="separator" style="clear: both; text-align: center;">
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We have been on a salsa verde kick for the past few months ever since our friends Patrick and Laura brought some homemade salsa on a weekend trip we took together in September. I've been a big fan of the regular <a href="http://adutchoven.blogspot.com/2011/04/crock-pot-salsa-chicken.html">salsa chicken</a> and figured I could try making it with salsa verde. I decided to add a little lime juice and cilantro for a little extra something and it turned out just perfectly. I think I even like it better than the regular salsa chicken and it is almost as easy!<br />
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<span class="Apple-style-span" style="font-size: large;"><b>Salsa Verde Crock Pot Chicken</b></span><br />
<b>From: Elizabeth's Dutch Oven</b><br />
<b>Prep time: 5 min</b><br />
<b>Cook time: 8 hrs on low</b><br />
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<b>Ingredients</b>:<br />
1 lb boneless skinless chicken breasts<br />
1 jar salsa verde<br />
1 large handfull of cilantro chopped<br />
1 lime<br />
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<b>Directions</b>:<br />
1. Place chicken in the crock pot. Pour salsa verde over chicken. Squeeze half a lime and sprinkle chopped cilantro over top.<br />
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2. Cook on low for 8 hours. Pull out chicken and shred. Return shredded chicken to crock pot and stir into salsa mixture. Keep on warm until time to serve. Serve on tortillas or over lettuce with fixings of your choice.Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-2259412298235193162014-01-20T08:30:00.000-06:002014-01-26T18:07:08.773-06:00S'Mores Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh5.googleusercontent.com/-Z6kAbVo2VVc/UsXwAYmiRAI/AAAAAAAAGS0/vRi7M8Ps2xQ/s640/blogger-image--1241959689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" src="https://lh5.googleusercontent.com/-Z6kAbVo2VVc/UsXwAYmiRAI/AAAAAAAAGS0/vRi7M8Ps2xQ/s400/blogger-image--1241959689.jpg" width="400" /></a></div>
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I made these a while back when I was wanting some type of s'mores dessert. These were super easy and soooo tasty. I used store bought cookie dough, but you could make your own if you wanted. I served it warm, but didn't serve it with ice cream as was suggested, but it would probably be good with ice cream. I made the bar part and added the marshmallows, but didn't brown them until right before serving it so they were warm when I served it at my in-laws. I will definitely make these again!<br />
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<b><span class="Apple-style-span" style="font-size: large;">S'Mores Bars</span></b></div>
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<b>From: <a href="http://sayyestohoboken.com/2012/08/smores-cookie-bars.html/smoresall-4">Say Yes to Hoboken</a></b></div>
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<b>Prep time: 10 min</b></div>
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<b>Cook time: 10 min</b></div>
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<b>Ingredients:</b></div>
Graham Crackers<br />
Cookie Dough (I used store bought)<br />
Hershey Bars<br />
Mini Marshmallows<br />
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<b>Directions</b>:<br />
1. In an 8x8 square pan make a layer of graham crackers<br />
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2. Spread cookie dough out on parchment to a thin layer to fit over the graham crackers, then place in the pan over the graham cracker layer.<br />
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3. Bake according to the cookie dough package for about 8 minutes.<br />
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4. Remove from oven and drop small squares of Hershey bars on top of the cookie layer. (I think I used 2-3 bars, but use as many as you like).<br />
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5. Cover with mini marshmallows and bake for a few minutes until the marshmallows become fluffy and slightly brown.<br />
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6. Serve warm. Can serve with ice cream.<br />
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Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com1tag:blogger.com,1999:blog-3822819403832545144.post-41409497303179590332014-01-15T15:00:00.000-06:002014-01-15T15:00:03.350-06:00What's For Lunch Wednesday: Healthier Egg Salad<div class="separator" style="clear: both; text-align: center;">
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I used to love having egg salad sandwiches for lunch when I was a kid. I didn't love how it smelled up my locker and everyone looked at me funny when I pulled out the stinky sandwich, but it was worth it. This recipe still uses mayonnaise but at least it packs a little more healthiness with the greek yogurt. It was very tasty, although I may have pulsed the eggs a little too much, so next time I will do one or 2 less so that I have bigger chunks of eggs<br />
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<b>What's For Lunch Wednesday: Healthier Egg Salad </b><br />
<b>From: <a href="http://www.theyummylife.com/Egg_Salad">The Yummy Life</a></b><br />
<b>Prep Time: 20 min</b><br />
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<b>Ingredients</b>:<br />
6-8 Hard Boiled Eggs<br />
Plain Greek Yogurt<br />
Mayonnaise,<br />
Dill<br />
Salt and Pepper<br />
Lettuce<br />
Wheat Pita Pocket (or other roll)<br />
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<b>Directions:</b><br />
1. Place hard boiled eggs in food processor and give them a few quick pulses (7-12) until chopped (you don't want them pureed. <br />
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2. Mince the dill (not stalks). Combine in a bowl with some yogurt, mayo, salt and pepper (all ingredients to taste)<br />
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3. Add chopped eggs and stir with a fort, using a light touch.<br />
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4. In a pita, roll, or some bread and fill with some egg salad and lettuce if desired.<br />
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<br />Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-53754616454627655952014-01-12T21:14:00.005-06:002014-01-12T21:14:57.648-06:00Mexican Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
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My brother and sister-in-law showed me this soup, and since the sent a picture of their bowls, I couldn't stop thinking about making it. It doesn't include tortillas, and that is the one thing I hate about tortilla soup, so I knew I had to make it asap. So this afternoon I got to work making it. Other than having to chop a bunch of veggies very small, it comes together very easily. I was skeptical about using 3-4 jalapenos, so I used 2 instead and it wasn't overly spicy, so I think next time I will go for 3 or 4. It was really tasty, and a perfect light but tasty and filling soup!<br />
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<b><span class="Apple-style-span" style="font-size: large;">Mexican Tortilla Soup (without tortillas)</span></b><br />
<b>From: <a href="http://www.tastebook.com/recipes/3016059-Mexican-Tortilla-Soup?full_recipe=true">Tasebook</a></b><br />
<b>Prep Time: 20 min</b><br />
<b>Cook time 35 min</b><br />
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<b>Ingredients:</b><br />
4 cups chicken broth<br />
3-4 Tbsp olive oil<br />
1 lb boneless, skinless chicken breasts, cut into 1/2 inch chunks<br />
2-3 garlic cloves, minced<br />
1 onion, finely chopped<br />
1 red bell pepper, finely chopped<br />
2 tomatoes, finely chopped<br />
3-4 jalapeno peppers, seeded and finely chopped<br />
Salt and fresh ground black pepper<br />
Toppings: avocado (sliced), shredded cheese, cilantro (chopped), sour cream<br />
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<b>Directions</b>:<br />
1. Bring broth to boil in a large saucepan over medium heat; keep warm<br />
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2. Meanwhile, heat the oil in a large skillet over medium heat. Add the chicken and garlic and cook until the chicken is nicely browned, 5-6 min.<br />
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3. Add cooked chicken, onion, bell pepper, tomatoes and jalapenos to the stock. Return to a boil, then reduce to a simmer, cover and cook for 30 minutes. Add the salt and black pepper to taste.<br />
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4. Ladle the soup into bowls and top with sliced avocado, cheese, cilantro, and a spoonful of sour cream.<br />
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<br />Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-18237142337570440542014-01-06T18:31:00.004-06:002014-01-06T18:31:43.014-06:00Snowmen Cake Pops<div class="separator" style="clear: both; text-align: center;">
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We have tons of snow here right now (and negative teen temps!) to make a snowman but these snowmen are way more delicious! I made these for Christmas treats, but they could easily be a winter treat too! They are pretty easy to make (at least as far as cake pops go) and I liked the added treat of the reese's cup with the cake pop!<br />
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<b><span class="Apple-style-span" style="font-size: large;">Snowmen Cake Pops</span></b><br />
<b>From: Elizabeth's Dutch Oven</b><br />
<b>Makes 30-40 pops</b><br />
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<b>Ingredients</b>:<br />
Cake Mix flavor of your choice (and eggs, and oil according to directions)<br />
One can frosting of your choice<br />
1 lb white candy melting wafers<br />
Orange tic tacs<br />
black food safe marker<br />
Sucker sticks<br />
Mini Reese's peanut butter cups<br />
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<b>Directions:</b><br />
1. Bake cake according to directions in 9x13 pan. Let cool completely.<br />
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2. Crumble cake very small into a large bow. Add about 2/3 can of frosting and mix together with hands until evenly moist. May need to add a little more frosting if needed, but should not be overly moist.<br />
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3. Shape mixture into balls and place on wax paper on a cookie sheet. Freeze for 15-30 minutes.<br />
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4. Melt the white wafers. Stick sucker stick through the center of the mini reese's cup and repeat for all the sticks to make hats. <br />
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5. Remove balls from freezer and dip end of sucker stick in melted chocolate and then in the ball. Then dip ball into the melted chocolate and completely cover. Lightly tap to remove excess.<br />
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5. Place cake ball back onto cookie sheet and push down reese's close to the ball. Lightly push one orange tic tac in the center of one side of the ball that will be the face. Repeat until all the balls are done.<br />
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6. When chocolate is dry, take edible food-safe marker and draw on on eyes and mouth.<br />
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*** You can also make with out reese's cups if you don't want them to have hats. :) ***<br />
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<br />Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-72170764896424764402014-01-02T16:38:00.002-06:002014-01-02T16:38:59.518-06:00Kale and Gouda Eggs on an English Muffin<div class="separator" style="clear: both; text-align: center;">
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My brother and his wife sent us some tomato jam they had canned this year from their garden and he suggested having them with eggs. So on New Year's Day I spread some of it on an english muffin and whipped up some eggs with kale and gouda (because that's what we had in the house) to put on top. The whole concoction turned out tasty! The tomato jam adds a little sweetness to the salty which I liked, but you could definitely eat these without the jam.<br />
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<b><span style="font-size: large;">Kale and Gouda Eggs on an English Muffin</span></b><br />
<b>From: Elizabeth's Dutch Oven</b><br />
<b>Prep Time 10 min</b><br />
<b>Cook Time: 10 min</b><br />
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<b>Ingredients:</b><br />
4 eggs<br />
Handful of kale, cut into small pieces<br />
1/4 cup onions, chopped<br />
1/4 cup green peppers, chopped<br />
1/4 cup half and half (or milk)<br />
Gouda, a small chunk, grated<br />
1 clove garlic, minced<br />
English Muffins cut in half (we used whole wheat)<br />
Tomato Jam (optional)<br />
Olive Oil<br />
Salt and pepper<br />
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<b>Directions:</b><br />
1. In a pan, heat olive oil over medium heat. Add onions, green pepper and garlic. Heat for a few minutes until onions and green peppers soften. <br />
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2. Add kale and saute over low heat for a few minutes more.<br />
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3. Meanwhile, beat eggs and half and half and add in salt and pepper to taste.<br />
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4. After Kale is wilted, add eggs and cook, stirring occasionally. When eggs are almost cooked, add in gouda and melt into eggs.<br />
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5. Toast english muffins. Spread with tomato jam (optional), and top with egg/kale mixture.Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com1tag:blogger.com,1999:blog-3822819403832545144.post-51922501023646099852013-12-30T08:00:00.000-06:002013-12-30T08:00:09.646-06:00Best of 2013 ReviewFirst - I would like to apologize for being MIA for the month of December! <br />
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I'm finally getting my act together and since we are nearing the end of 2013 I thought a "Best Of" post was in order. I decided to do it by most views per category. My most views of the year was a dessert post, which was one of my favorites also, so I figured I would start with that. Thanks for reading and can't wait to share some more recipes in 2014!<br />
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<b><span class="Apple-style-span" style="font-size: large;">Dessert: <a href="http://adutchoven.blogspot.com/2013/05/easy-smores-dip.html">Easy S'mores Dip</a> 7,560 views</span></b><br />
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<b><span class="Apple-style-span" style="font-size: large;">Appetizer: <a href="http://adutchoven.blogspot.com/2013/07/veggie-pizza.html">Veggie Pizza</a> 373 Views</span></b><br />
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<b><span class="Apple-style-span" style="font-size: large;">Entree: <a href="http://adutchoven.blogspot.com/2013/01/oven-baked-chicken-fajitas.html">Oven Baked Chicken Fajitas</a> 1,262 Views</span></b><br />
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<b><span class="Apple-style-span" style="font-size: large;">Side: <a href="http://adutchoven.blogspot.com/2013/11/sweet-potato-casserole.html">Sweet Potato Casserole</a> 390 Views</span></b><br />
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<b><span class="Apple-style-span" style="font-size: large;">Salad: <a href="http://adutchoven.blogspot.com/2013/04/quinoa-salad-with-lettuce-tomatoes.html">Quinoa Salad with Lettuce Tomatoes, Black Beans, Corn, and Peppers with Cilantro Lime Dressing</a> 504 Views</span></b><br />
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<b><span class="Apple-style-span" style="font-size: large;">Slow cooker: <a href="http://adutchoven.blogspot.com/2013/08/freezer-meal-crock-pot-chicken-fajitas.html">Freezer Meal Crock Pot Chicken Fajitas</a> 2,519 Views</span></b><br />
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<br />Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-46893245727623937232013-11-26T08:30:00.000-06:002013-11-26T08:30:00.649-06:00Broiled Salmon with Rosemary<div class="separator" style="clear: both; text-align: center;">
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This recipe is super easy and very tasty. I'm a salmon fan and this is a really easy weeknight dish. All you have to do is throw a veggie or two with it and you are good to go.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Broiled Salmon with Rosemary</span></b><br />
<b>From: <a href="http://www.skinnytaste.com/2008/05/broiled-salmon-with-rosemary-6-pts.html">Skinny Taste</a></b><br />
<b>Prep Time: 15 min</b><br />
<b>Cook Time: 5-10 min</b><br />
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<b>Ingredients:</b><br />
4 4oz pieces of salmon<br />
2 Tbsp fresh lemon juice<br />
1-2 tsp fresh, chopped rosemary<br />
2 cloves garlic, minced<br />
Salt and fresh pepper to taste<br />
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<b>Directions:</b><br />
1. Combine lemon juice, rosemary, salt, pepper, and garlic.<br />
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2. Spray the rack of a broiler pan with olive oil spray and arrange fish on it. Brush lemon mixture onto fish.<br />
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3. Broil 4" from heat until fish flakes easily when tested with a fork, approximately 5-6 minutes per 1/2" thickness. (make suer you watch it though, as you can see some of my rosemary got a little burnt)<br />
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<br />Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com2tag:blogger.com,1999:blog-3822819403832545144.post-2838601774126579642013-11-20T08:30:00.000-06:002013-11-20T08:30:03.794-06:00Sweet Potato Casserole<div class="separator" style="clear: both; text-align: center;">
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This dish is my absolute favorite dish at Thanksgiving. Or any Holiday for that matter. I'm not really sure why I haven't posted it before, but I am now. This sweet potato casserole is so deliciously sweet that you could almost serve it as a dessert. You can get it ready the night before (minus the topping) and then just cook it the next day as directed - that is what I usually do! <br />
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<b><span class="Apple-style-span" style="font-size: large;">Sweet Potato Casserole</span></b><br />
<b>From: Mom and Nana</b><br />
<b>Prep Time: 30 min</b><br />
<b>Cook time: 45-60min</b><br />
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<b>Ingredients:</b><br />
5 large sweet potatoes<br />
2 eggs<br />
1/2 cup sugar<br />
1 cup milk<br />
1/2 tsp nutmeg<br />
1/2 tsp cinnamon<br />
1/2 stick butter, softened<br />
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<i>Topping</i>:<br />
1/2 stick butter, melted<br />
3/4 cup corn flakes<br />
1/2 cup brown sugar<br />
1/2 cup chopped pecans<br />
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<b>Directions</b>:<br />
1. Boil potatoes for 15 minutes or until soft. Drain and peel potatoes, then mash.<br />
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2. Add eggs, sugar, milk, nutmeg, cinnamon, and 1/2 stick of softened butter to mashed sweet potatoes and eat with mixer until blended. <br />
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3. Bake in a casserole dish for 30-40 minutes.<br />
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4. Prepare topping - Mix melted butter with 3/4 cup crushed corn flakes, brown sugar, and chopped pecans. Then spread over top of casserole and bake another 10-20 minutes until nicely browned.Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-29239186548387834082013-11-18T08:00:00.000-06:002013-11-18T08:00:05.118-06:00Easy Chicken and Rice Soup<div class="separator" style="clear: both; text-align: center;">
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When Bill was sick last week, he was eating a lot of soup. While he didn't mind eating the canned soup, I wanted to make something a little healthier and more hearty. I found this recipe with a quick search and it looked pretty simple to make. It was quite simple and was outstanding! It was very flavorful, while still not being too exotic of flavors for someone who is sick. It was very hearty and I think will now be my new go to for when we are sick (or sometimes even when we aren't)!<br />
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<b><span class="Apple-style-span" style="font-size: large;">Easy Chicken and Rice Soup</span></b><br />
<b>From: <a href="http://www.twopeasandtheirpod.com/easy-chicken-and-rice-soup-recipe/#_a5y_p=1021387">Two Peas and Their Pod</a></b><br />
<b>Prep Time: 15 minutes</b><br />
<b>Cook Time: 30 min</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 Tbsp extra virgin olive oil<br />
1 onion, chopped<br />
2 garlic cloves, minced<br />
2 medium carrots, cut diagonally into 1/2 inch thick slices<br />
2 celery rips, halved lengthwise, and cut into 1/2 inch thick slices<br />
4 fresh thyme sprigs<br />
1 bay leaf<br />
2 quarts chicken stock or broth<br />
1 cup of water<br />
1 cup long grain white rice<br />
1 1/2 cups shredded cooked chicken breasts<br />
kosher salt and freshly ground blank pepper<br />
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<b>Directions:</b><br />
1. Place a soup pot over medium heat and add the olive oil. Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until vegetables are softened and not browned.<br />
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2. Pour in the chicken broth and water - bring the liquid to a boil. <br />
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3. Add in the rice and chicken, season with salt and pepper. <br />
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4. Cook on medium-low heat until the rice is tender- about 30 minutes. Serve Hot.<br />
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<br />Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-44016905077662148322013-11-15T11:00:00.000-06:002013-11-15T11:00:09.299-06:00Crock Pot Baked Potato Soup<div class="separator" style="clear: both; text-align: center;">
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My friend Jorie made this soup for our small group a couple weeks ago and it hit the spot on a cool fall day. So I got the recipe from her and gave it a shot. My cream cheese took a lot longer to melt than I thought (I even used the regular as directed, not low fat), so next time I will try bringing the cream cheese to room temperature before adding it instead of straight from the fridge. Everyone really liked it, but I do have to say that the toppings really make the soup, so make sure you have some!<br />
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<b><span class="Apple-style-span" style="font-size: large;">Crock Pot Baked Potato Soup</span></b><br />
<b>From: Jorie Meyer</b><br />
<b>Prep time: 10 min</b><br />
<b>Cook time: 6-8 hrs</b><br />
<b>Serves: 4-6</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 30 oz bag of frozen, shredded hash browns<br />
3 14oz cans of chicken broth<br />
1 can of cream of chicken soup<br />
1 onion, chopped<br />
1/4 tsp ground pepper<br />
1 pkg cream cheese (do not use fat free, it won't melt)<br />
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<b>Directions:</b><br />
1. In a crock pot, combine everything except for the cream cheese. Cook for 6-8 hours on low.<br />
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2. About an hour before serving stir and add the cream cheese and turn to high until thoroughly melted (it will melt faster if it is already softened and not straight out of the fridge).<br />
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3. Serve with shredded cheese, bacon bits, sour cream, and green onions.<br />
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Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-4710193146616290922013-11-13T09:00:00.000-06:002013-11-13T09:00:05.056-06:00BBQ Chopped Chicken, Chick Pea, and Avocado Salad<div class="separator" style="clear: both; text-align: center;">
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I saw this salad on Pinterest and was intrigued by the use of BBQ sauce as a dressing. It includes all the toppings I really like to use in my salads and the BBQ gave it a bit of a different flavor than my usual dressing. The recipe called for goat cheese, but we used feta because Bill isn't a fan of goat cheese (although I love it and would have preferred to use goat cheese). This was good to make for dinner and then have the leftovers for lunch the next day, you just need to keep the bbq sauce on the side.<br />
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<b><span class="Apple-style-span" style="font-size: large;">What's for Lunch Wednesday:</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;">BBQ Chopped Chicken, Chick Pea, and Avocado Salad</span></b><br />
<b>From: <a href="http://www.ambitiouskitchen.com/2012/07/healthy-chicken-chickpea-chopped-salad/">Ambitious Kitchen</a></b><br />
<b>Prep Time: 15 min</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
Romain Lettuce Hearts, washed and chopped<br />
1 cup pulled cooked chicken<br />
1 (15oz) can chickpeas, rinsed and drained<br />
1 cup grape tomatoes, sliced in half<br />
3/4 cup sweet corn (I used canned)<br />
1/4 cup crumbled goat cheese or feta<br />
1/3 cup cilantro, washed and chopped<br />
1 small avocado, diced<br />
1/2 cup BBQ dressing/sauce, if desired<br />
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<b>Directions:</b><br />
1. In a large bowl and lettuce, top with all ingredients except for avocado and bbq sauce. Toss salad gently<br />
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2. Place into salad bowls. Garnish with diced avocado and drizzle with bbq sauce. Serve with tortilla chips if desired.<br />
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Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-10210555279794037542013-11-10T20:31:00.000-06:002013-11-10T20:31:19.409-06:00Crock Pot Beef & Broccoli<div class="separator" style="clear: both; text-align: center;">
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Whenever we get Chinese food, Bill almost always orders Beef and Broccoli. When I saw this easy recipe that could be done in the slow cooker, I knew I had to make it. It turned out really good. The red pepper flakes give it a little spice that you don't expect, but if you aren't into spice you could easily leave that out and it would still be really flavorful. I'm sure I will be making this again soon!<br />
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<b><span class="Apple-style-span" style="font-size: large;">Crock Pot Beef and Broccoli</span></b><br />
<b>From: <a href="http://crockpot365.blogspot.com/2008/03/crockpot-broccoli-beef.html">A Year of Slow Cooking</a></b><br />
<b>Prep Time: 10 min</b><br />
<b>Cook Time: 6-8 hrs on low</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 lb thin beef<br />
1/4 cup soy sauce<br />
2 Tbsp white wine<br />
2 Tbsp apple cider vinegar<br />
1 Tbsp brown sugar<br />
2 tsp sesame oil<br />
2 cloves garlic, minced<br />
1/2 tsp crushed red pepper flakes<br />
1 bag frozen broccoli florets, thawed<br />
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<b>Directions</b>:<br />
1. Add the liquid to the crockpot. Add garlic and spices to mixture.<br />
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2. Slice meat into thin strips, toss in liquid and spices. <br />
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3. Cook on low fro 6-8 hours.<br />
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4. A 1/2 hr to an hour before hand, add bag of broccoli and cook on high for 1/2 hr to an hour until warm.<br />
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5. Serve over white or brown rice.<br />
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<br />Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com1tag:blogger.com,1999:blog-3822819403832545144.post-39029947680724349642013-11-06T11:00:00.000-06:002013-11-06T11:00:05.984-06:00Quinoa Vegetable Salad with Lemon-Basil Dressing<div class="separator" style="clear: both; text-align: center;">
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This was an easy to make and good for several days of lunches. Any combination of quinoa and veggies is usually good with me though!<br />
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<b><span class="Apple-style-span" style="font-size: large;">What's for Lunch Wednesday:</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;">Quinoa Vegetable Salad with Lemon-Basil Dressing</span></b><br />
<b>From: <a href="http://www.thegardengrazer.com/2013/02/quinoa-vegetable-salad-with-lemon-basil.html">The Garden Grazer</a></b><br />
<b>Prep Time: 15 min</b><br />
<b>Cook Time: 15 min</b><br />
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<b>Ingredients:</b><br />
1 cup uncooked quinoa<br />
15oz can garbanzo beans, rinsed and drained<br />
3 roma tomatoes, diced<br />
1 orange bell pepper, diced<br />
1 1/2 cups corn (canned or frozen and thawed)<br />
5 green onions, sliced<br />
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<b>Dressing</b>:<br />
2 Tbsp olive oil<br />
2 Tbsp. fresh lemon juice<br />
1 1/2 tsp basil (fresh if you have it)<br />
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Directions:<br />
1. Rinse quinoa, and cook according to package directions<br />
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2. Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside and prep vegetables.<br />
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3. When quino is done cooking, let cool. <br />
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4. Then place all salad ingredients in a large bowl. Pour dressing over top and mix well to combine. Eat immediately or chill before serving.<br />
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Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-14375331230379638512013-10-31T09:00:00.000-05:002013-10-31T09:00:06.091-05:00Chicken and Rice Casserole<div class="separator" style="clear: both; text-align: center;">
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This was one of my favorite meals when I was growing up. It is super easy to make and good comfort food. The only downside to it is that it cooks for an hour and a half, so it doesn't end up being a meal I can make on a week night very easily.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Chicken and Rice Casserole</span></b><br />
<b>From: My Mom</b><br />
<b>Prep Time: 5 min</b><br />
<b>Cook Time: 1 1/2 hours</b><br />
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<b>Ingredients</b>:<br />
1 cup white rice<br />
1 can french onion soup<br />
1 can cream of mushroom soup<br />
1 cup water<br />
1 - 2 lbs chicken breasts<br />
Garlic powder<br />
Paprika<br />
Salt & Pepper<br />
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<b>Directions</b>:<br />
1. In a 9x13 pan mix together 2 cans of soup and water until mixed. Stir in rice.<br />
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2. Place chicken (either whole breasts or cut in half) on top of rice mixture.<br />
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3. Sprinkle with salt, pepper, garlic powder, and paprika. Cover with foil and bake at 350 for 1 1/2 hours.Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-70690552848652164162013-10-29T08:00:00.000-05:002013-10-29T08:00:07.476-05:00Honey Soy Salmon<div class="separator" style="clear: both; text-align: center;">
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I wanted to use some salmon I had, but didn't want to go out to the grocery store for any ingredients and didn't have time to marinade the salmon, so of course I went to pinterest. After a few busts, I found this recipe. I had all the ingredients in the house and it was really quick to make. We both enjoyed the flavor of this and I think I will keep it close at hand the next time I cook salmon.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Honey Soy Salmon</span></b><br />
<b>From: <a href="http://www.smartnsassymom.com/2012/05/30-minute-meal-of-week-salmon/">Smart and Sassy Mom</a></b><br />
<b>Prep time: 5 min</b><br />
<b>Cook time: 10-15 minutes</b><br />
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<b>Ingredients</b>:<br />
Salmon fillets (2)<br />
2 Tbsp Honey<br />
1 Tbsp soy sauce<br />
Sea Salt<br />
Pepper<br />
1 garlic clove, minced<br />
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<b>Directions:</b><br />
1. Preheat broiler. Combine honey with soy sauce in a small bowl.<br />
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2. Season the salmon filets with sea salt, pepper, and minced garlic. Broil for 5 minutes. <br />
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3. Drizzle with honey-soy sauce and broil an additional 5-7 minutes.<br />
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<br />Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-42650209439896464322013-10-27T20:48:00.001-05:002013-10-27T20:48:47.173-05:00Crock Pot Baked Potatoes<div class="separator" style="clear: both; text-align: center;">
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This recipe might be the easiest recipe I've ever made. I like baked potatoes, but I don't really want to wait on a week night for them to cook in the oven, or I just don't want to heat the house up with the oven. This is the perfect solution and the potatoes are cooked just perfectly!<br />
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<b><span class="Apple-style-span" style="font-size: large;">Crock Pot Baked Potatoes</span></b><br />
<b>From: <a href="http://www.skiptomylou.org/2010/07/09/crock-pot-baked-potatoes/">Skip to my Lou</a></b><br />
<b>Prep time: 5 min</b><br />
<b>Cook time: 8 hrs</b><br />
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<b>Ingredients</b>:<br />
Potatoes<br />
Aluminum foil<br />
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<b>Directions</b>:<br />
1. Wash potatoes and wrap each potato in aluminum foil.<br />
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2. Place potatoes in crock pot and cook on low for at least 8 hrs.<br />
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<br />Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-62116823514637286582013-10-22T19:58:00.003-05:002013-10-22T19:58:56.571-05:00Easy Sauteed Kale<div class="separator" style="clear: both; text-align: center;">
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I bought some Kale at the farmer's market this week and wanted to saute some up. I did a quick search and found this really easy recipe. It was pretty tasty and nice and quick to whip up for a side.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Easy Sauteed Kale</span></b><br />
<b>From: <a href="http://www.food.com/recipe/my-favorite-sauteed-kale-364252">Food.com</a></b><br />
<b>Prep time: 5 min</b><br />
<b>Cook time: 5-7 min</b><br />
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<b>Ingredients:</b><br />
1 bunch of kale, coarsely chopped<br />
2 Tbsp oive oil<br />
crushed red pepper flakes, to taste (optional<br />
2 cloves garlic, finely sliced<br />
1/2 cup vegetable stock or water<br />
2 Tbsp balsamic vinegar<br />
salt and pepper to taste<br />
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<b>Directions:</b><br />
1. Heat olive oil in a large pan over medium high heat<br />
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2. Add crushed red pepper flacks if using and let them heat in the oil Add garlic and cook until soft, but not colored<br />
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3. Raise heat to high, add the stock and kale and toss to combine.<br />
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4. Cover and cook for 5 minutes<br />
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6. Remove lid and continue to cook, stirring until all (most) of the liquid has evaporated.<br />
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7. Season with salt and pepper and add vinegar. Toss and serve.<br />
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<br />Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0tag:blogger.com,1999:blog-3822819403832545144.post-91489650743710340792013-10-09T21:42:00.002-05:002013-10-09T21:42:56.394-05:00Easy Mexican Casserole<div class="separator" style="clear: both; text-align: center;">
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This casserole is pretty easy to make and is quite tasty and filling. I loved it with black olives, but for those of you that don't like them, they could be easily left out. It also makes a lot so it is good for a crowd (or to have some leftovers)!<br />
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<b><span class="Apple-style-span" style="font-size: large;">Easy Mexican Casserole</span></b><br />
<b>From: <a href="http://allrecipes.com/recipe/easy-mexican-casserole/detail.aspx">All Recipes</a></b><br />
<b>Prep Time: 30 min</b><br />
<b>Cook Time: 30 min</b><br />
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<b>Ingredients:</b><br />
1 lb lean ground beef<br />
2 cups salsa<br />
1 can black beans, drained and rinsed<br />
3 cups tortilla chips, crushed<br />
2 cups sour cream<br />
1/2 can of black olives, sliced<br />
1/2 cup chopped green onion<br />
1/2 cup chopped fresh tomato<br />
2 cups shredded cheddar cheese<br />
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<b>Directions</b>:<br />
1. Preheat oven to 350 degrees. <br />
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2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Add salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans and heat through.<br />
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3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in pan, and then spoon beef mixture over chips.<br />
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4. Spread sour cream over beef, and sprinkle olives, green onions, and tomato over the sour cream. Top with Cheddar cheese.<br />
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5. Bake for 30 minutes, or until hot and bubbly.<br />
<br />Elizabethhttp://www.blogger.com/profile/00705013482496053552noreply@blogger.com0