tag:blogger.com,1999:blog-58585711539011979392024-03-13T20:42:33.536-07:00The Singing ChefKristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-5858571153901197939.post-79690174431536774172013-02-05T18:44:00.000-08:002013-02-05T18:46:07.843-08:00Turkey ChiliI made a batch of this, along with my <span id="goog_686120288"></span><a href="http://thesingingchefokc.blogspot.com/2012/02/white-chicken-chili.html">White Chicken Chili<span id="goog_686120289"></span></a>, for our Super Bowl Party. Normally, that White Chili is the star of the show but this Turkey Chili definitely gave it a run for its money. There was hardly any left and I made a ginormous batch! The best part? It's HEALTHY!! Hahaha, suckers! It's super easy, too. I threw everything together in the Crock Pot before church and it was ready just before kick off. But if you're cooking for a family of 4-5, I highly recommend halving this recipe.<br />
<br />
<strong>Turkey Chili</strong><br />
(Recipe from <u>Hungry Girl To the Max</u> by Lisa Lillien)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYIoL-MfKphDdkfeaZvqFkL8YSVdy09EOaQf84Bo3s7jUnKksw53e_01IJcdV7AeuqwmjaOCcUsI9hKMHOGq5CGIQhQmf5HCu8MJCPu1171MwyI2isE9mWHG8L3XMhd_u9yzxENN5Xqyk/s1600/6564702D-A53E-41A0-A77F-EB0A3F821603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYIoL-MfKphDdkfeaZvqFkL8YSVdy09EOaQf84Bo3s7jUnKksw53e_01IJcdV7AeuqwmjaOCcUsI9hKMHOGq5CGIQhQmf5HCu8MJCPu1171MwyI2isE9mWHG8L3XMhd_u9yzxENN5Xqyk/s320/6564702D-A53E-41A0-A77F-EB0A3F821603.JPG" width="320" /></a></div>
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<br />
Ingredients:<br />
<li>One 29-oz. can tomato sauce</li>
<li>One 14.5-oz. can diced tomatoes, drained</li>
<li>One 15-oz. can chili beans, not drained</li>
<li>One 15-oz. can red kidney beans, drained and rinsed</li>
<li>1 cup chopped baby carrots</li>
<li>1 cup canned whole sweet corn kernels</li>
<li>2 bell peppers, chopped</li>
<li>1 large onion, chopped</li>
<li>1 - 3 canned chipotle peppers in adobo sauce, chopped, sauce reserved (the more you use, the spicier your chili will be)</li>
<li>2 tsp. chopped garlic</li>
<li>1 tsp. chili powder</li>
<li>1 tsp. ground cumin</li>
<li>1 lb. raw lean ground turkey</li>
<br />
<br />
Directions:<br />
1) In a large bowl, combine all ingredients except for turkey.<br />
2) Add 2 tsp adobo sauce from the canned chipotle peppers (more if you want a spicier chili).<br />
3) Mix ingredients well.<br />
4) Break up the ground turkey into small chunks and place in bottom of Crock Pot.<br />
5) Pour mixture on top of turkey; mix well.<br />
6) Cover and cook on low for 7-8 hours (or high for 3-4).<br />
7) Season with salt if desired.<br />
8) Stir well before serving.Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-48111987920816162232013-01-28T19:29:00.001-08:002013-01-28T19:29:15.553-08:00Mashed "Potatoes"My favorite foods are potato salad, loaded baked potatoes, potatoes au gratin, french fries and MASHED POTATOES. Yeah....naughty, naughty, naughty, and OMG! So, you can understand my grief when I had to say good-bye to spuds. And I'm not going to lie, I may or may not have relapsed a few times. They're just so darn delicious, y'all!! However, I might have found the solution. Drum roll please............cauliflower! Roasted and mashed tastes just like, and dare I say "better," than a heaping mound of glorious taters! And, if my math is correct, they are 12% of the calories in a regular serving of mashed potatoes and have less than 3 grams of fat. As a recovering potato addict, I can honestly say you will not be disappointed!<br />
<br />
<strong>Mashed "Potatoes"</strong><br />
(Recipe from <u>Now Eat This!</u> by Rocco Dispirito)<br />
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<br />
Ingredients:<br />
1 large head cauliflower, roughly chopped <br />
Kosher salt<br />
Freshly ground black pepper<br />
6 oz. Greek yogurt (I used Chobani, plain non-fat)<br />
Ground parsley<br />
<br />
Directions:<br />
1) Preheat oven to 450 degrees.<br />
2) Line a baking sheet with foil and spray with cooking spray.<br />
3) Spread chopped cauliflower out on the prepared baking sheet. Season with salt and pepper to taste.<br />
4) Place another sheet of foil over the cauliflower and roll up edges to form a sealed package.<br />
5) Roast cauliflower for 20 minutes. Carefully remove top piece of foil and return to oven for another 15-20 minutes, or until tender.<br />
6) In a mixing bowl (or food processor for a more pureed consistency), combine roasted cauliflower and yogurt and mash until desired consistency.<br />
7) Season with salt, pepper, and top with a pinch of parsley.<br />
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<br />
Goes great with <a href="http://thesingingchefokc.blogspot.com/2013/01/mushroom-meatloaf.html#">Mushroom Meatloaf</a>!<br />
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Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-43206834961960026622013-01-28T18:49:00.001-08:002013-01-28T19:33:17.250-08:00Mushroom MeatloafI decided to try a new meatloaf recipe to cut a few calories. I'm trying to load up on protein and this definitely did the trick. I highly recommend this whether you're on the Healthy Train or not. It's easy, it's yummy, and it's good for you. I paired this with some delicious and nutritious <a href="http://thesingingchefokc.blogspot.com/2013/01/mashed-potatoes.html#">Mashed "Potatoes"</a> that I will post next. So hop on board, 'cause this train is bound for glory!<br />
<br />
<strong>Mushroom Meatloaf</strong><br />
(Recipe from <u>Now Eat This</u> by Rocco Dispirito)<br />
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<br />
Ingredients:<br />
4 oz. portobello mushrooms<br />
2 garlic cloves<br />
1/3 cup egg substitute (I used Egg Beaters)<br />
1/3 cup ketchup (reduced sugar is ideal but all I had was regular ol' Heinz)<br />
1 lb. lean ground beef<br />
1/4 cup chopped fresh parsley<br />
1/2 cups whole-wheat panko breadcrumbs<br />
1/2 tsp kosher salt<br />
freshly ground black pepper<br />
<br />
Directions:<br />
1) Preheat oven to 450 degrees.<br />
2) Place mushrooms in a food processor and pulse until finely chopped; scoop into a large mixing bowl.<br />
3) Place garlic cloves in food processor and pulse until finely chopped. Add egg substitute and 1 Tbsp of ketchup to chopped garlic and puree until smooth.<br />
4) Add mixture to mushrooms.<br />
5) Add the beef, chopped parsely, panko and salt to the bowl. Season with black pepper to taste.<br />
6) Take off your jewelry and, using your hands, mix ingredients until evenly combined.<br />
7) Place mixture in a greased loaf dish.<br />
8) Spoon remaining ketchup on top and spread evenly.<br />
9) Bake for 18-20 minutes.<br />
10) Let sit for about 5 minutes before cutting into slices.<br />
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Makes 4 servings; 212 calories per servingKristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-77653784079826115202013-01-21T20:14:00.001-08:002013-01-21T20:14:18.652-08:00Quinoa Salad with Sweet Potatoes and Brussels SproutsAs hooked on meat as I am, I was skeptical about this recipe. I made it for dinner last night and can now say that I was completely stuffed! I'm a huge fan of quinoa but usually as a side for a huge hunk of meat. The sweet potatoes and brussels sprouts provide enough protein that you don't miss it. So bust out that food processor and give veggies a chance!<br />
<br />
<strong>Warm Quinoa Salad</strong><br />
<em>(Recipe from </em><a href="http://www.katherinemartinelli.com/blog/2012/quinoa-salad-with-shaved-brussels-sprouts/"><em>Katherine Martinelli</em></a><em>)</em><br />
<em></em><br />
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<em></em><br />
Ingredients:<br />
<div class="ingredient" itemprop="ingredients">
1 1/2 cups red quinoa, cooked according to package instructions
</div>
<div class="ingredient" itemprop="ingredients">
2 sweet potatoes, skinned and cubed
</div>
<div class="ingredient" itemprop="ingredients">
1-2 tablespoons extra virgin olive oil
</div>
<div class="ingredient" itemprop="ingredients">
3/4 lb Brussels sprouts, shaved OR put through the food processor
</div>
<div class="ingredient" itemprop="ingredients">
1/4 cup real maple syrup
</div>
<div class="ingredient" itemprop="ingredients">
1/2 cup dried cranberries
</div>
<div class="ingredient" itemprop="ingredients">
1/2 cup blanched almond slivers
</div>
<div class="ingredient" itemprop="ingredients">
1/2 cup chopped fresh cilantro
</div>
<div class="ingredient" itemprop="ingredients">
Kosher salt<br />
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<div class="ingredient" itemprop="ingredients">
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<div class="ingredient" itemprop="ingredients">
Directions:</div>
<div class="ingredient" itemprop="ingredients">
1. Cook quinoa according the package; set aside.</div>
<div class="ingredient" itemprop="ingredients">
2. Place cubed sweet potatoes in a pot and cover with water. Simmer until tender, about 10-12 minutes. Drain and set aside.</div>
<div class="ingredient" itemprop="ingredients">
3. In a large skillet, heat oil on medium. Add shredded brussels sprouts and saute until lightly browned. Remove from heat.</div>
<div class="ingredient" itemprop="ingredients">
4. Add cooked quinoa and sweet potatoes to sprouts. Mix well.</div>
<div class="ingredient" itemprop="ingredients">
5. Pour in maple syrup, cranberries, almonds, cilantro and salt. Toss and serve warm.</div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
Tips:</div>
<ul>
<li><div class="ingredient" itemprop="ingredients">
Soak brussels sprouts for 10 minutes in warm water and cut off stems before shaving, shredding, chopping, or food processoring.</div>
</li>
<li><div class="ingredient" itemprop="ingredients">
Always take your <a href="https://www.goherbalife.com/christopherchilders/en-US">Herbalife</a>!</div>
</li>
</ul>
<div class="ingredient" itemprop="ingredients">
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Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-49255092926301379362013-01-21T19:01:00.000-08:002013-01-21T19:02:25.693-08:00Livin' the Herbalife2013 is all about getting healthy. Therefore, I am going to try and give my blog a bit of a face lift and from now on, I'm going to start posting healthy recipes. Oh they will still be delicious...believe you me. But I'm all about nutrition and living a healthy life style. My husband has lost 20 lbs in the last few months and I support him 100%. He started taking <a href="https://www.goherbalife.com/christopherchilders/en-US">Herbalife</a> and after seeing incredible results, has started sharing his story to empower others to do the same. I'm by no means trying to lose weight but I am dedicated to getting into better shape. While eating healthy and working out daily, I am also taking the <a href="https://www.goherbalife.com/christopherchilders/en-US/Catalog/Energy-Fitness/Herbalife24">Herbalife 24</a> program for strength training and performance improvement. If you are wanting to <a href="https://www.goherbalife.com/christopherchilders/en-US/Catalog/Weight-Management">lose weight</a>, gain weight, get healthier, <a href="https://www.goherbalife.com/christopherchilders/en-US/Catalog/Targeted-Nutrition/Stress-Management/Relax-Now">relieve stress</a>, <a href="https://www.goherbalife.com/christopherchilders/en-US/Catalog/Targeted-Nutrition/Stress-Management/Sleep-Now">improve your sleeping habits</a>, <a href="https://www.goherbalife.com/christopherchilders/en-US/Catalog/Energy-Fitness/Energy-Fitness">have more energy</a>, etc.......check out <a href="https://www.goherbalife.com/christopherchilders/en-US">Herbalife</a>. It can change your life!<br />
<br />
<div align="center">
</div>
<div align="center">
<img alt="herbalife reviews" class="aligncenter size-full wp-image-999" height="103" src="http://ruthalade.com/wp-content/uploads/2011/03/Herbalife-Logo.jpg" title="Herbalife reviews" width="357" /></div>
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<br />Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com2tag:blogger.com,1999:blog-5858571153901197939.post-85208527799493755012013-01-01T20:45:00.001-08:002013-01-01T20:45:39.339-08:00Taco SoupI have been severely slacking in the blogging department. Which is a shame because I have tried some fabulous recipes here lately that I totally forgot to take pictures of. Hopefully, the following masterpiece will make up for my absence. I teach a cooking class for adults with severe mental disorders and this has, by far, been their favorite recipe. It's perfect for a cold night, which here in Oklahoma we're starting to have a lot of, and it's incredibly filling and actually pretty healthy! Oh and hello, it's ridiculously easy. Almost too easy. Say hello to your new favorite weeknight dinner!<br />
<br />
<strong>Taco Soup</strong><br />
(Recipe from <a href="http://www.highheelsandgrills.com/2012/09/8-can-taco-soup.html">High Heels & Grills</a>)<br />
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<br />
<u>Ingredients:</u><br />
1 can black beans, drained<br />
1 can pinto beans, drained<br />
1 can diced tomatoes, drained<br />
1 can whole sweet corn, drained<br />
1 can chicken breast, drained (the larger size can)<br />
1 can cream of chicken soup<br />
1 can green enchilada sauce (in the Hispanic foods section)<br />
1 can chicken broth<br />
1 packet taco seasoning<br />
Shredded cheese, <em>optional</em><br />
Sour cream, <em>optional</em><br />
Tortilla chips, <em>optional</em><br />
<em></em><br />
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<br />
<u>Directions:</u><br />
1. Combine all canned ingredients and taco seasoning in a large pot.<br />
2. Heat on high until soup just starts to boil, stirring frequently.<br />
3. Garnish with cheese (I use taco, fiesta, or Mexican blend) and sour cream.<br />
4. Serve with Tortilla chips.<br />
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I would say this yields enough for 5-6 people</div>
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Soundtrack:</div>
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Alison Krauss & Robert Plant - "Killing the Blues"</div>
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Brad Paisley & Alison Krauss - "Whiskey Lullaby"</div>
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Avett Brothers - "Down With the Shine"Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-60849209892193536902012-10-08T18:33:00.001-07:002013-01-28T18:56:56.387-08:00Chicken & BiscuitsDo y'all like Cheesecake Factory?? Well, I sure do. And I always get 1 of 2 things; either Chicken Madeira or Chicken and Biscuits. This recipe is the closest I've found to tasting like my favorite CF entree without that awful guilty feeling you get after spending WAY too much money on dinner. You can whip this up for a weeknight meal or double it for company. It's sure to impress even the pickiest eaters!<br />
<br />
<strong>Chicken & Biscuits</strong><br />
(Adapted from <a href="http://mariescookingadventures.blogspot.com/search/label/Cassorole">Marie's Cooking Adventures</a>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4MAjLuBqHjuiQqHatxLHPHR2JShZG3F48ZYsVqYzEnwdWboimTwaJ3l13FAdPiMVEFDzDGjG-k5X6NkYuoQFfaASzn8sMqXvYvwtEVyVmqk7FYxzklgIhcUWE9d77dyPVqtjTWiu6a3Z/s1600/biscuit3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4MAjLuBqHjuiQqHatxLHPHR2JShZG3F48ZYsVqYzEnwdWboimTwaJ3l13FAdPiMVEFDzDGjG-k5X6NkYuoQFfaASzn8sMqXvYvwtEVyVmqk7FYxzklgIhcUWE9d77dyPVqtjTWiu6a3Z/s320/biscuit3.jpg" width="320" /></a></div>
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<br />
Ingredients:<br />
1 refrigerated tube biscuits (if you get the thick kind-which is all they had-cut them in half. I only ended up using 3 biscuits cut in half)<br />
1 can reduced fat cream of chicken soup<br />
1/2 cup reduced fat sour cream<br />
1/2 stick butter, melted<br />
1 can LeSeur peas<br />
3-4 cooked chicken breasts, shredded (I boiled mine for 20 minutes)<br />
1-2 cups shredded sharp cheddar cheese<br />
3 Tbsp milk<br />
salt and pepper to taste<br />
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*Before*</div>
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<br />
Directions:<br />
1) Cook and shred chicken.<br />
2) Preheat oven to 375 degrees.<br />
3) In a large bowl, combine soup, sour cream, chicken, peas, milk, and butter, salt and pepper.<br />
4) Transfer mixture to greased casserole dish.<br />
5) Sprinkle with cheese, how ever much or little is up to you (I just put enough to cover the mixture).<br />
6) Top with biscuits (once again, I ended up using 3 large Homestyle biscuits, cut in half)<br />
7) Cook for 30-35 minutes or until tops of biscuits are browned and mixture is bubbly.<br />
<br />
Enjoy!!<br />
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*Eat me!*</div>
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<br />Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-7612148850753660612012-10-02T15:59:00.001-07:002012-10-02T15:59:50.934-07:00Citrus Salmon with Mango SalsaI don't post many healthy recipes but really, that's my favorite way to cook. I know that's hard to believe with all the cheesy savory goodness that usually makes it's appearance on my blog. This salmon is packed with flavor and is absolutely DE-LISH! <br />
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<strong>Citrus Salmon with Mango Salsa</strong><br />
(Adapted from <a href="http://www.tastespotting.com/features/salmon-with-avocado-mango-salsa-recipe-canyon-ranch">TasteSpotting</a> & <a href="http://www.elanaspantry.com/chipotle-lime-salmon/">Elana's Pantry</a>)<br />
<br />
<strong>Ingredients:</strong><br />
For the salsa:<br />
1 avocado, cubed<br />1 mango, cubed<br />2 tablespoons minced red onions<br />1 tablespoon minced fresh cilantro<br />1 tablespoon fresh lime juice<br />1/2 teaspoon minced jalapeno peppers (or more if you like a little more of kick)<br />
Several twists sea salt<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhApDJ4HJcluekm22WyappjCHkM3VzckbkOEsbo4PPmsqcPTWrGrPEaAP3ywHaB13C3CZTJ4np96N_F2bSL9N6clXdLGxqpfk108qZcP-la3GST1ezGYLkOS5CtGsmwuLWTmdMGsoyThyphenhyphene/s1600/1304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhApDJ4HJcluekm22WyappjCHkM3VzckbkOEsbo4PPmsqcPTWrGrPEaAP3ywHaB13C3CZTJ4np96N_F2bSL9N6clXdLGxqpfk108qZcP-la3GST1ezGYLkOS5CtGsmwuLWTmdMGsoyThyphenhyphene/s320/1304.JPG" width="239" /></a></div>
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<br />
For the salmon:<br />
1 lb salmon, cut into 4 fillets<br />2 tablespoons extra virgin olive oil<br />2 limes, sliced in half<br />1 teaspoon sea salt<br />1 teaspoon seasoning of your choice (chipotle, Old Bay, etc)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EMZi7XXjcGZbthwAeHk-NRnibxSqXsplimg0FGY-iL1CVM1lekrXUFismbWQ0U-HKaYA_7Fg7KMpBMFqN8-AeboS22V5e8xX4nPLx3Gd3wdUGXavGUrDdfzs7xvwxBoR75EIghzR0izH/s1600/1306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EMZi7XXjcGZbthwAeHk-NRnibxSqXsplimg0FGY-iL1CVM1lekrXUFismbWQ0U-HKaYA_7Fg7KMpBMFqN8-AeboS22V5e8xX4nPLx3Gd3wdUGXavGUrDdfzs7xvwxBoR75EIghzR0izH/s320/1306.JPG" width="320" /></a></div>
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Directions:<br />
1) Preheat oven to 500 degrees.<br />
2) Combine the avocado, mango, onions, cilantro, lime, and jalapenos in a large bowl; lightly crush with fork to release juices. Cover with Saran ran and place in fridge until you need it.<br />
3) Rinse salmon, pat dry and place on a metal baking sheet; rub each fillet with olive oil.<br />
4) Squeeze the juice from one-half lime onto each fillet<br />
5) Sprinkle fillets with salt and seasoning, then place a half lime on top of each fillet.<br />
6) Turn down oven temperature to 275 degrees; place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHknoZ3PiAna-4mcPcPHBicTELA00UkDBZaIR12h6uu6anIcJng16Z6VK1ZPnLUYrTJjWfWt4Gxw_cs_YvzL3Uxj9JveMU9A0oVz5RvFXLdovD1TnZv_q6ZnuhMEe_sHS0nt32ghUkaQJu/s1600/1312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHknoZ3PiAna-4mcPcPHBicTELA00UkDBZaIR12h6uu6anIcJng16Z6VK1ZPnLUYrTJjWfWt4Gxw_cs_YvzL3Uxj9JveMU9A0oVz5RvFXLdovD1TnZv_q6ZnuhMEe_sHS0nt32ghUkaQJu/s320/1312.JPG" width="320" /></a></div>
Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-90616038799847348192012-10-02T15:31:00.002-07:002013-01-28T18:57:20.423-08:00White Chicken EnchiladasSo, I have a confession...totally used canned chicken for this. Feel free to be a non-lazy person and use 3 or 4 shredded boneless skinless chicken breasts. If you want to join my lazy person club, make sure to drain and rinse the canned chicken or it'll taste salty. <br />
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<br />
<strong>White Chicken Enchiladas</strong><br />
(adapted from <a href="http://www.letsdishrecipes.com/2011/02/white-chicken-enchiladas-with-green.html">Let's Dish</a>)<br />
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<br />
Ingredients:<br />
8 flour tortillas, taco sized<br />
2 cups grated Monterrey Jack cheese<br />
2 cups chicken, cooked and shredded (or 1 big and 1 small canned)<br />
3 Tablespoons butter<br />
3 Tablespoons flour<br />
2 cups chicken broth<br />
1 cup reduced fat sour cream<br />
1 small can diced green chilies<br />
cilantro (optional), for garnish<br />
<br />
Directions:<br />
1) Preheat oven to 425 degrees.<br />
2) Combine chicken and 1 cup of the grated cheese.<br />
3) Fill tortillas with chicken and cheese mixture, evenly.<br />
4) Roll up the tortillas and place them seam side down in greased casserole dish.<br />
5) In a large sauce pan, melt butter; add flour and stir until thick (about 1 minute).<br />
6) Add chicken broth; whisk until smooth; cook over medium heat until thick and bubbly.<br />
7) Stir in sour cream and diced green chilies.<br />
8) Pour sauce evenly over the tortillas.<br />
9) Sprinkle with the remaining cheese.<br />
10) Bake for 20-25 minutes or until bubbly.<br />
11) Top with cilantro for garnish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC29Jz2F5ktRr67viPgQwGREN_PaVPJYmH8xZENec7O4wfD-hIi3pL6nM0AOzF78a9G8tbMI-IXQhZCDDuuIhokK_JOrtVg-EhkNwn1ipqJHKk0A9d3NMWFx2WkCxLwxYQedbdnYCi1wFe/s1600/1267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC29Jz2F5ktRr67viPgQwGREN_PaVPJYmH8xZENec7O4wfD-hIi3pL6nM0AOzF78a9G8tbMI-IXQhZCDDuuIhokK_JOrtVg-EhkNwn1ipqJHKk0A9d3NMWFx2WkCxLwxYQedbdnYCi1wFe/s320/1267.JPG" width="320" /></a></div>
Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-4667486282984282012-10-02T15:10:00.002-07:002012-10-02T15:10:39.590-07:00Chicken & RiceI adapted this recipe from one I got from my mother-in-law. It was the first thing she cooked for us when I started dating Mr. Spouse Man. The cheese sauce didn't come out exactly how I wanted it to the first time I made this, but now, I make it so often it's second nature. Practice makes perfect, y'all.<br />
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<span style="color: black;"><strong>Chicken & Rice</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-uWp3nzIpICkO7ahDWvzSPsC1626BjjOYpq6SGINiU8VOoCcwCf4Fw0qz6o8QDQUXcHJRZjFxdLaNlXnpi8qbufcPAZ-1a3bzyFL5wlxJE8GGpQKGmfJf70QzziESOLY42A-t-MAGfJu/s1600/1246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-uWp3nzIpICkO7ahDWvzSPsC1626BjjOYpq6SGINiU8VOoCcwCf4Fw0qz6o8QDQUXcHJRZjFxdLaNlXnpi8qbufcPAZ-1a3bzyFL5wlxJE8GGpQKGmfJf70QzziESOLY42A-t-MAGfJu/s320/1246.JPG" width="239" /></a></div>
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Ingredients<br />
3-4 boneless skinless chicken breasts<br />
2 Tablespoons Extra virgin olive oil<br />
Cajun seasoning (I use Slap Yo Mama and won't use anything else because it's the BEST!!)<br />
1 cup shredded cheddar cheese (plus more to sprinkle on top)<br />
1 Tablespoon flour<br />
2 Tablespoons lemon juice<br />
1 pkg Uncle Ben's Long Grain and Wild Rice<br />
2 Tablespoons butter <br />
1 cup milk<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMtJI5NUSPaN4mDROyLNTAPQv_7A9FcsUjk5-ctKsNRm8ZjzVXo-KLVTSaRd4SFBV0DwPtjfGliTpEVLGjjGR8eaKCtm8fj6CGGxfW3qqmQRvxPa1pXycGEewBJjlqKNQKmDP3bwAq9kz/s1600/1247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMtJI5NUSPaN4mDROyLNTAPQv_7A9FcsUjk5-ctKsNRm8ZjzVXo-KLVTSaRd4SFBV0DwPtjfGliTpEVLGjjGR8eaKCtm8fj6CGGxfW3qqmQRvxPa1pXycGEewBJjlqKNQKmDP3bwAq9kz/s320/1247.JPG" width="320" /></a></div>
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*This is how I set out my ingredients to make the cheese sauce; it helps me not get frazzled and makes it easier to keep it from curdleing*</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VrpIFK102ekR7ug-B3BkniVIpsiul3Bj312Yxe-5lrkD3lCY3Ug4xI51-1Tz93iP5-Ld3iMx54fT3dDAEMxMDGvPKQ7JYjKdGCB0mK_xV62fotJpxZK1hlaloVXMawlu4olx6goG3aVT/s1600/1251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VrpIFK102ekR7ug-B3BkniVIpsiul3Bj312Yxe-5lrkD3lCY3Ug4xI51-1Tz93iP5-Ld3iMx54fT3dDAEMxMDGvPKQ7JYjKdGCB0mK_xV62fotJpxZK1hlaloVXMawlu4olx6goG3aVT/s320/1251.JPG" width="320" /></a></div>
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This is how the cheese sauce should look, silky smooth!</div>
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<br />
Directions:<br />
1) Cube chicken and cook over the stove in EVOO and cajun seasoning; set aside.<br />
2) Prepare rice as directed on package.<br />
3) Spoon rice into greased casserole dish; add chicken.<br />
4) Melt butter on low heat. Gradually whisk flour into melted butter. Add milk. Whisk over low heat until thick.<br />
5) Gradually, and I mean GRADUALLY, add cheese and lemon juice. Whisk constantly until smooth and cheese is completely melted. Keep stove on low (medium-low at the highest); don't get impatient, y'all!<br />
6) Pour sauce over rice and chicken; mix well. <br />
7) Bake covered at 350 degrees for 30-35 minutes or until bubbly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie80MdkyY7cjsuXToXvUW1VkXikq_0RTiaY4UsJzWfRdRndZdFVc1fCt3ihNiLVYfGnmlmhK7hrOyo-W9Ut1GhiH300wQKJMdmYD89MvqjFz1OLk2ZoeaXvicLsZE6g62gSyYJ-EoH58SC/s1600/1253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie80MdkyY7cjsuXToXvUW1VkXikq_0RTiaY4UsJzWfRdRndZdFVc1fCt3ihNiLVYfGnmlmhK7hrOyo-W9Ut1GhiH300wQKJMdmYD89MvqjFz1OLk2ZoeaXvicLsZE6g62gSyYJ-EoH58SC/s320/1253.JPG" width="320" /></a></div>
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Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-83726438800526267792012-06-24T18:22:00.000-07:002013-01-28T18:58:08.719-08:00Ranch Chicken PastaThe original recipe I got this from is a layered lasagna. I kept most of the same ingredients but switched out lasagna noodles for penne pasta. I followed the directions but after all the layering I looked at it and said "to heck with it" and gave that bad boy a stir. So now this is a pasta recipe. I thought it was pretty good. Next time I will probably double the sauce so it's creamier. The following recipe INCLUDES modifications that I think will make it better. PLEASE let me know how this turns out for you!<br />
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<strong><u>Ranch Chicken Pasta</u></strong><br />
(Recipe adapted from <a href="http://realmomkitchen.com/633/cheesy-chicken-lasagna/">Real Mom Kitchen</a>)<br />
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<br />
Ingredients:<br />
1 can fat free evaporated milk (I would recommend 1 1/2 or maybe even 2 cans)<br />
1 pkg Hidden Valley Ranch dressing mix (NOT the dip mix)<br />
3-4 boneless skinless chicken breasts, cubed and cooked<br />
fresh ground black pepper to taste<br />
1/2 box whole wheat penne noodles, cooked and drained<br />
1-1 1/2 cups shredded reduced fat cheddar cheese<br />
1-1 1/2 cups shredded mozzarella cheese<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0n74QW7xKO6ThIaCw8zLpuLnCIUZ6HeCoutbFT4RH3wyLh30Kl9vEwPZI0x13960fKRrmjbS0wK4HH7CFZwyoiZeQsnx8ioAZaTkPkV4kmzuuahjWPdJl1XYN1wsgNqv1vwPVcyyl0Ls/s1600/ranch1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0n74QW7xKO6ThIaCw8zLpuLnCIUZ6HeCoutbFT4RH3wyLh30Kl9vEwPZI0x13960fKRrmjbS0wK4HH7CFZwyoiZeQsnx8ioAZaTkPkV4kmzuuahjWPdJl1XYN1wsgNqv1vwPVcyyl0Ls/s320/ranch1.JPG" width="320" /></a></div>
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Directions:<br />
1) Cube and cook chicken; set aside.<br />
2) Meanwhile, cook pasta and drain; set aside.<br />
3) On low heat, gradually combine evaporated milk, ranch dressing mix and pepper, whisking constantly until sauce thickens (about 15-20 minutes- do NOT get impatient and up the heat...it will curdle)<br />
4) In a greased casserole dish, combine pasta, chicken, sauce, and cheeses.<br />
5) Cover with foil and bake at 350 degrees for 35 minutes or until bubbly.<br />
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<br />
Y'all know I love my Frank's hot sauce but this is particularly good smothered in Frank's :)<br />
<br />
***This dish, unfortunately, only scored a 3.8 out of 5 on the Hub-O-Meter but with the modifications, I'm sure this is 5.0 dinner***<br />
<br />
Soundtrack:<br />
"Free" - Haley Reinhart<br />
"You and I' - Lady Gaga<br />
"Mercy" - Duffy<br />
<br />Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-13297948200696419152012-06-24T17:35:00.002-07:002012-06-24T17:35:50.276-07:00Lemon ChickenCrock Pot alert! Yup, this recipe uses my favorite kitchen appliance. I seriously cannot get enough of slow cooking. Do y'all know not to add water to any Crock Pot recipe unless it calls for it? When cooking chicken in the Crock Pot, I almost always use frozen chicken because it is typically frozen in chicken broth and this keeps the meat from drying out. Just a little FYI :) <br />
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<strong><u>Crock Pot Lemon Chicken</u></strong><br />
(Recipe adapted from <a href="http://www.thequeenbeeshive.com/?p=2173">The Queen Bee's Hive</a>)<br />
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<br />
Ingredients:<br />
4 Tbsp butter<br />
3-4 boneless skinless chicken breasts<br />
1 pkg Italian dressing mix<br />
2 lemons<br />
rice<br />
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<br />
Directions:<br />
1) Melt butter in the microwave (about 12 seconds) and pour in Crock Pot.<br />
2) Place frozen chicken breasts in Crock Pot.<br />
3) Sprinkle Italian dressing mix on top of chicken.<br />
4) Juice both lemons over chicken.<br />
5) Cover and cook on low for 6-8 hours.<br />
6) Remove chicken and shred with 2 forks.<br />
7) Serve chicken on a bed of white rice and ladle juice over chicken.<br />
<br />
<br />
***This dish scored a 4.4 out of 5 on the Hub-O-Meter***<br />
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<br />
Soundtrack:<br />
"First Day of My Life" - Bright Eyes<br />
"Say Hey (I Love You)" - Michael Franti<br />
"You Are the Best Thing" - Ray LaMontagne<br />
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<br />Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com1tag:blogger.com,1999:blog-5858571153901197939.post-18922435911581625312012-06-19T08:52:00.001-07:002012-06-19T08:52:56.520-07:00Champagne ChickenI've said it before and I'll say it again; I love cooking with alcohol. There's always some left over that I get to drink while I cook. And I just so happened to have picked up some OJ while I was at the grocery store today. Helloooo, Mimosas!! I like this dish because it's light and we didn't feel like gluttons afterwards. I whipped up some angel hair pasta and stuck a bag of Green Giant Valley Fresh Steamers in the microwave (which, by the way, are actually really good!). <br />
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<strong><u>Champagne Chicken</u></strong><br />
(Recipe adapted from <a href="http://www.plainchicken.com/2012/01/carrabbas-champagne-chicken.html">Plain Chicken</a>)<br />
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Ingredients:<br />
1/3 cup flour<br />
Kosher salt to taste<br />
Fresh ground black pepper to taste<br />
2 Tbsp grated Parmesan cheese<br />
4 boneless skinless chicken breasts<br />
2 Tbsp olive oil<br />
2 Tbsp butter<br />
1/3 cup dry Champagne (like Andre' California Champagne)<br />
3/4 cup fresh sliced mushrooms<br />
2/3 cup fat free evaporated milk (for a thicker sauce use heavy cream or regular evaporated milk)<br />
1/8 tsp red pepper flakes<br />
1/4 tsp parsley (recipe calls for tarragon, which I did not have)<br />
6 oz angel pair, cooked and drained<br />
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<br />
Directions:<br />
1) In a small, shallow dish, mix together the flour, salt, pepper, and Parmesan cheese.<br />
2) Rinse chicken breasts in warm water and thoroughly coat in flour mixture.<br />
3) Set oven on warm or low heat (you will need to keep the chicken warm while you prepare the sauce.)<br />
4) Heat olive oil and butter in a heavy skillet on medium heat.<br />
5) Add 2 of the chicken breasts to the skillet without crowding; brown well on each side (about 5-6 minutes per side).<br />
6) Remove chicken from skillet and reserve on an oven-safe plate.<br />
7) Cook remaining chicken breasts and add to plate.<br />
8) Cover plate in foil and place in oven to keep warm.<br />
9) Add champagne and mushrooms to the skillet.<br />
10) Scrape any brown bits with a spatula and reduce sauce by half (or keep simmering until the volume goes down to about half of what you started with).<br />
11) Whisk in evaporated milk, more salt and pepper to taste, red pepper flakes and parsley (or tarragon).<br />
12) Heat until sauce is creamy.<br />
13) Serve chicken and sauce over a bed of angel hair.<br />
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<div style="text-align: center;">
Shoooo-ee! I need several of these after all that! (Don't ya just love my redneck wine glass?? The hubs got it for me last Christmas. He knows me all too well.)</div>
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The soundtrack:</div>
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I listened to some more of my fave albums on vinyl again tonight. There's something about that nostalgic crackling sound of a record player that I just love!</div>
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"The Funeral" - Band of Horses</div>
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"Laundry Room" - Avett Brothers</div>
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"Slight Figure of Speech" - Avett Brothers</div>
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Almost forgot! This dish scored a 4.4 out of 5 on the Hub-O-Meter!</div>
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<br /></div>Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-41755419807760313402012-06-17T19:50:00.001-07:002012-06-17T19:50:13.964-07:00Pizza CasseroleI don't make many casseroles unless they look reeeeeally good. I saw this on Pinterest and it immediately caught my eye. I served it up with some garlic breadsticks and salad. There was quite a bit left over but they didn't last long. The hubs said it was almost better heated up the next day! Winning!<br />
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<strong><u>Pizza Casserole</u></strong><br />
(Recipe adapted from <a href="http://formamas.blogspot.com/2011/08/pizza-casserole.html">For Mamas</a>)<br />
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<br />
Ingredients:<br />
1/2 bag egg noodles<br />
1 jar tomato sauce (I used Bertolli Olive Oil & Garlic and I HIGHLY recommend it)<br />
2 cups shredded mozzarella cheese<br />
1 lb lean ground beef<br />
1 package pepperonis (about 50 slices)<br />
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<br />
1) Preheat oven to 350 degrees.<br />
2) Brown beef and drain.<br />
3) Boil noodles until al dente; drain and rinse.<br />
4) In a greased casserole dish, layer ingredients in this order:<br />
<ul>
<li>Spread a thin layer of tomato sauce on the bottom of the dish</li>
<li>Next, half of the noodles</li>
<li>Half of the beef</li>
<li>Half of the sauce</li>
<li>Remaining noodles</li>
<li>Half of the cheese</li>
<li>Remaining beef</li>
<li>Remaining sauce</li>
<li>Remaining cheese</li>
<li>Cover in pepperonis </li>
</ul>
5) Cover dish with foil and bake for 30 minutes<br />
6) After 30 minutes, remove the foil and continue to cook for another 15.<br />
7) Remove from oven and let sit, uncovered, for at least 10 minutes to thicken (so it will stay together).<br />
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<div style="text-align: center;">
***This dish scored a 4.7 out of 5 on the Hub-O-Meter***</div>
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Soundtrack:<br />
My husband bought some of my favorite albums on vinyl so I've been listening to them on our record player :)<br />
"Sigh No More" - Mumford and Sons<br />
"Little Lion Man" - Mumford and Sons<br />
"Awake My Soul" - Mumford and Sons<br />
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<br />Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-49643374424555135352012-06-13T14:31:00.000-07:002012-06-13T14:31:22.963-07:00Thunder Up PotatoesOk so there's one problem with these potatoes...they magically disappear! It's unfortunate but you'll just have to make more. I made a batch large enough to feed the Oklahoma City Thunder team and all 8,000 fans at Chesapeake Arena and it was completely gone in an hour at our Thunder watch party of 12. First of all, let me take a minute and say THUNDER UP to our win over the Heat game 1 of the Finals! How epic was that?! Now that I have that out of my system, (for now) on with the potatoes. These are great for any pot luck, cook out, celebration, or halved (several times) as a side dish for any dinner. Here y'all go!<br />
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Hehe! Ok maybe I wasn't done Thundering Up!</div>
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<strong><u>Thunder Up Potatoes</u></strong></div>
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(Recipe adapted from <a href="http://www.mynameissnickerdoodle.com/2009/04/fabulous-food-friday-13.html">My Name is Snickerdoodle</a>)</div>
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Ingredients:</div>
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1 bag frozen hash browns, thawed</div>
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2 cans cream of chicken soup</div>
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16 oz. sour cream</div>
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2 cups grated cheddar cheese</div>
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2 cups grated mozzarella</div>
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pepper to taste</div>
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parsley</div>
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2 Tbsp bread crumbs</div>
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1 Tbsp olive oil</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihm7ZjPce08tfR0GxEFA-_mrbcKQ4aONFAuRkLIB7RMQP0HuVGl9E6dvzJ3ctxUKLFW7F8N-Q4T9LG1p87r1BZe9tEht2letQY4GmbtajQhWfeVAfv03mopbo4CP-gPhy91zTzjmaFVbEx/s1600/potatoes1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihm7ZjPce08tfR0GxEFA-_mrbcKQ4aONFAuRkLIB7RMQP0HuVGl9E6dvzJ3ctxUKLFW7F8N-Q4T9LG1p87r1BZe9tEht2letQY4GmbtajQhWfeVAfv03mopbo4CP-gPhy91zTzjmaFVbEx/s320/potatoes1.JPG" width="239" /></a></div>
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Directions:</div>
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1) Preheat oven to 375 degrees.</div>
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2) In a large bowl, mix together the potatoes, soup, sour cream, and 3 1/2 cups cheese mixture (cheddar and mozzarella).</div>
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3) Add pepper to taste.</div>
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4) Transfer mixture into a greased casserole dish (the largest one you have).</div>
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5) Sprinkle with remaining cheese.</div>
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6) Sprinkle with however much or however little parsley you want.</div>
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7) Bake for 35 minutes or until golden and bubbly.</div>
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8) When you have about 5-10 minutes left on the timer, saute bread crumbs and olive oil in a small skillet.</div>
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9) When potatoes are done, sprinkle the bread crumbs on top.</div>
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Ok now, warning. This is going to be hot and this is going to be heavy. If you're taking this somewhere, I recommend you line a smallish cardboard box with dish towels and CAREFULLY place casserole dish in the box. Cover before transporting.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Jsv7M12w_4VI2-cG4ynDMw3IjdeGQlfs37jKi-frNReQLdpHzKYkSyejKd3ib-SnaSYvV5C-cGmDTdkx57L6Ui3nakCGY7RMJGpp-3A_xW9vo5JKvrkPRmi0wzZ5ORhFOC0DrOalJ0EJ/s1600/potatoes3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Jsv7M12w_4VI2-cG4ynDMw3IjdeGQlfs37jKi-frNReQLdpHzKYkSyejKd3ib-SnaSYvV5C-cGmDTdkx57L6Ui3nakCGY7RMJGpp-3A_xW9vo5JKvrkPRmi0wzZ5ORhFOC0DrOalJ0EJ/s320/potatoes3.JPG" width="320" /></a></div>
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Where did they go?? :)</div>
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***This dish scored a 5 out of 5 on the Hub-O-Meter, Party-Meter, and Thund-O-Meter***</div>
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</div>Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-45940005157012682592012-06-13T13:46:00.000-07:002012-06-13T13:47:56.970-07:00Crock Pot Spaghetti and MeatballsI wasn't sure if it could be done; spaghetti and meatballs in the Crock Pot? I don't see why not. I gave it a whirl and I think it came out pretty darn good. Now, it's going to look like Chef Boyardee but I assure you that it most definitely does not taste like every one's favorite childhood meal in a can. I really wish I had my Crock Pot back in college. This is so easy and budget friendly, even for a college student! I mean, the meatballs are frozen and you don't even have to cook to pasta. Jack pot! I whipped up some <a href="http://thesingingchefokc.blogspot.com/2012/03/chicken-piccata-and-grilled-asparagus.html">Lemon Butter Asparagus</a> and Garlic Cheese Ciabatta Bread for sides. <br />
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<strong><u>Crock Pot Spaghetti and Meatballs</u></strong><br />
(Recipe adapted from <a href="http://5dinners1hour.blogspot.com/2011/09/easy-spaghetti-and-meatballs.html">Make 5 Dinners in 1 Hour</a>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_AXv3mApC6eDr-6cAdInjdeMo8d3z25VakIOsAd8iPQiPDHHPUyUNMrLdBO6CBgC-AyOvloy1dKeVad-TpJbbxv8mCUDFmBmTkgcYGxGOr2tUSCHdKA2He4DqaFSNzX0lBP0No9RJugV/s1600/spag3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_AXv3mApC6eDr-6cAdInjdeMo8d3z25VakIOsAd8iPQiPDHHPUyUNMrLdBO6CBgC-AyOvloy1dKeVad-TpJbbxv8mCUDFmBmTkgcYGxGOr2tUSCHdKA2He4DqaFSNzX0lBP0No9RJugV/s320/spag3.JPG" width="320" /></a></div>
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Ingredients:<br />
6-8 oz thin spaghetti or angel hair pasta, dry<br />
1 jar spaghetti sauce (I used Bertolli Tomato & Basil....YUM-OLA!)<br />
1/2 sauce jar water<br />
1/2 bag frozen meatballs (I suppose if you're an overachiever you could use homemade meatballs but...why?)<br />
Parmesan cheese<br />
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Directions:<br />
1) Break noodles in half and place in the bottom of lightly greased slow cooker.<br />
2) Pour sauce over noodles.<br />
3) Fill sauce jar half full of water and give it a little shake, getting the remaining sauce, and pour into slow cooker.<br />
4) Top with meatballs.<br />
5) Cover and cook on low for 4-6 hours.<br />
6) Serve sprinkled with Parmesan cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizchR-Ymvhcmt0_NcCt0xDorEL0BesQh_wt_IziCzRld1O3dKwMpAPHrAWzTQ-_NRWEgrDLVLnQtZoN7LOnRCvF0N2y-ZZy6LbYZNSZQsfRW61zvUkpmU8Czzr1UqytxD6EDeKGqwRkikQ/s1600/spag2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizchR-Ymvhcmt0_NcCt0xDorEL0BesQh_wt_IziCzRld1O3dKwMpAPHrAWzTQ-_NRWEgrDLVLnQtZoN7LOnRCvF0N2y-ZZy6LbYZNSZQsfRW61zvUkpmU8Czzr1UqytxD6EDeKGqwRkikQ/s320/spag2.JPG" width="320" /></a></div>
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Soundtrack:</div>
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Tonight I rocked out to our friend's band's EP. Check out the lovely ladies of <a href="https://www.facebook.com/#!/blackbonnetballyhoo">Black Bonnet Ballyhoo</a> on Facebook!</div>
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"Kids From the Block" - Black Bonnet Ballyhoo</div>
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"A Fortnight" - Black Bonnet Ballyhoo</div>
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"Godspeed" - Black Bonnet Ballyhoo (Sing it, Abby!)</div>
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<br />Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-66572889989087560872012-06-13T12:58:00.002-07:002012-06-13T13:03:07.979-07:00Southwestern Black BeansLime and Cilantro have got to be two of my favorite flavors. I'm a firm believer that these flavors go fabulously with ANY meat and ANY vegetable. Today, we're puttin' them in black beans. Why not? I made these along with my glorious <a href="http://thesingingchefokc.blogspot.com/2012/06/crock-pot-chicken-fajitas.html">Crock Pot Chicken Fajitas</a>.<br />
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<strong><u>Southwestern Black Beans</u></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5WwD2DDotZP-fidVmKTxkGRvZHvOlqBbnyDOv39PaG_JF4rZe662StG0ApOnOc8Qc21tdoRBspJ43BM50NQJPIJR1gAxmKm8Ljwmg69QPNs8lPYGyHFHjl6gTzRgYdQnb6Suzm-xVdcs/s1600/beans1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5WwD2DDotZP-fidVmKTxkGRvZHvOlqBbnyDOv39PaG_JF4rZe662StG0ApOnOc8Qc21tdoRBspJ43BM50NQJPIJR1gAxmKm8Ljwmg69QPNs8lPYGyHFHjl6gTzRgYdQnb6Suzm-xVdcs/s320/beans1.JPG" width="320" /></a></div>
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Ingredients:<br />
1 can black beans (Bush's or Ranch Style are my fave)<br />
1/4 tsp sugar<br />
1/4 tsp garlic powder<br />
1/4 tsp chili powder<br />
1 Tbsp onion, minced<br />
1 tsp fresh cilantro, chopped<br />
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Directions:<br />
1) In a heavy pan, combine all ingredients.<br />
2) Simmer on medium for 25 minutes.<br />
3) Am I missing something or was it really that easy? Nope, it's that easy!Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-22858955428956907782012-06-13T12:45:00.000-07:002012-06-13T13:01:09.600-07:00Crock Pot Chicken FajitasI already have a recipe posted for chicken fajitas, but these aren't any 'ol fajitas; this recipe uses my favorite kitchen appliance which is of course.....my CROCK POT! Plus, they're relatively healthy. I think. I set out a Fixins' Bar and served up some ever-so-tasty <a href="http://thesingingchefokc.blogspot.com/2012/06/southwestern-black-beans.html">Southwestern Black Beans</a>. What is a Fixins Bar, you ask? It's stuff to dress up those fajitas, of course! Shredded lettuce, chopped tomatoes, sour cream, grated cheese, salsa, guacamole, chopped onions...you get the picture!<br />
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<strong><u>Crock Pot Chicken Fajitas</u></strong><br />
(Recipe from <a href="http://www.stacymakescents.com/fix-and-forget-friday-crock-pot-chicken-fajitas">Stacy Makes Cents</a>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW93xjCZG41ml6UYOfYMfQS1T25zYA_PlfnDkx5-nuF13m8oevWo7UCiiDVKTXgPgxNM7M53Yh99eckzxWni7cdqHPAPEeLEABouhm4LUCNTuMQTlqvPL_khMpqU6nE1AtN8C0Q8LPaTgD/s1600/crock+fajitas4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW93xjCZG41ml6UYOfYMfQS1T25zYA_PlfnDkx5-nuF13m8oevWo7UCiiDVKTXgPgxNM7M53Yh99eckzxWni7cdqHPAPEeLEABouhm4LUCNTuMQTlqvPL_khMpqU6nE1AtN8C0Q8LPaTgD/s320/crock+fajitas4.JPG" width="320" /></a></div>
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Ingredients:<br />
1 yellow onion, sliced<br />
3 sweet peppers, seeded and sliced (I use 1 red, 1 yellow, and 1 orange)<br />
4 boneless skinless chicken breasts<br />
1/2 cup chicken broth<br />
1/2 tsp salt<br />
2 Tbsp cumin<br />
1 1/2 Tbsp chili powder<br />
Juice of 1 lime<br />
Tortillas<br />
Stuff for fixins, diced, chopped, shredded and grated :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsh9A7dAaExTpY1cmuBWEJ3sQTjNQzkxKZ-kNUXNnd4tDnZFrOSjCw7TnDhadZuk-MafD48i19LTuT949QGNZfOWKHE8G4qYYhXhGV5Hp-DovuhYrX_MPRJ0gUnBnkd5sl-OBPAT_3ZGF/s1600/crock+fajitas1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsh9A7dAaExTpY1cmuBWEJ3sQTjNQzkxKZ-kNUXNnd4tDnZFrOSjCw7TnDhadZuk-MafD48i19LTuT949QGNZfOWKHE8G4qYYhXhGV5Hp-DovuhYrX_MPRJ0gUnBnkd5sl-OBPAT_3ZGF/s320/crock+fajitas1.JPG" width="320" /></a></div>
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Directions<br />
1) Slice onion and peppers and place in greased Crock Pot.<br />
2) Lay chicken breasts on top of veggies.<br />
3) Pour chicken broth over chicken.<br />
4) Add salt, cumin, and chili powder.<br />
5) Squeeze as much of the lime juice as you can over everything. (I use the Hub's "man hands" for this if he's home)<br />
6) Cover and cook on low for about 8 hours.<br />
7) When done, take 2 forks, shred the meat, and give pot a good stir. (At this point, I turned off the Crock Pot and covered until ready to serve)<br />
8) Set out your Fixins Bar, warm the tortillas, and everyone is on their own!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gLHBeSi27grUCzk0ZMlVYbK_V_bZGIE8oP1Uz28dcqaVNy3r2GXoGHjCe8oAKyrC5nNLnIFJb81pvKnhhQcr_0BK7jslEr7-Ir5HP90LfRDrlAyZJzkFspHo4hrv-mXe9FlMwjVNGWNT/s1600/crock+fajitas2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gLHBeSi27grUCzk0ZMlVYbK_V_bZGIE8oP1Uz28dcqaVNy3r2GXoGHjCe8oAKyrC5nNLnIFJb81pvKnhhQcr_0BK7jslEr7-Ir5HP90LfRDrlAyZJzkFspHo4hrv-mXe9FlMwjVNGWNT/s320/crock+fajitas2.JPG" width="320" /></a><br />
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***This dish scored a 4.5 on the Hub-O-Meter***</div>
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Soundtrack:<br />
"Ragged as the Road" - Reckless Kelly<br />
"Fool's Gold" - The Damn Quails<br />
"Idabel Blues" - Stoney LaRueKristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-263383627160377502012-06-03T19:59:00.001-07:002012-06-03T20:03:03.762-07:00Sauteed MushroomsAll I can say is, YUM! I used to loathe mushrooms. I think it was a texture thing. But these will turn any mushroom-hater into a lover. Promise!<br />
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<strong><u>Shrooms</u></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Q7OL9vq2tG9ojUHhQzZZG4Curg8F0g0wo8ltPFEQCA8M4Tk2X5a52eX9gaTM_3TSwqAI3RnWt77gGagUrDiWsOL_ruS-XP7tP1Y57kP5g9yuIOcGG9sO2deSUHQ1a6vDDXJOqF7RKleg/s1600/mush2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Q7OL9vq2tG9ojUHhQzZZG4Curg8F0g0wo8ltPFEQCA8M4Tk2X5a52eX9gaTM_3TSwqAI3RnWt77gGagUrDiWsOL_ruS-XP7tP1Y57kP5g9yuIOcGG9sO2deSUHQ1a6vDDXJOqF7RKleg/s320/mush2.JPG" width="320" /></a></div>
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Ingredients:<br />
1 lb fresh mushrooms (I used Portobello)<br />
2 Tbsp EVOO<br />
2 1/2 Tbsp chopped garlic<br />
2 Tbsp soy sauce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5-j_jt_XZvqjrjQWOoU5fGgMQled_si5k627Uwtu4IC5nIkHwUiuspvr6vdNhL2Q1CtFJsM-GEF7Q4jBlY_6nnk-oww4VhiQCq53364RJ28TSaWKvscu1ozBaIqAhImH_d-9Uy_62hkZ/s1600/mush1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5-j_jt_XZvqjrjQWOoU5fGgMQled_si5k627Uwtu4IC5nIkHwUiuspvr6vdNhL2Q1CtFJsM-GEF7Q4jBlY_6nnk-oww4VhiQCq53364RJ28TSaWKvscu1ozBaIqAhImH_d-9Uy_62hkZ/s320/mush1.JPG" width="239" /></a></div>
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Directions:<br />
1) Cut larger mushrooms in half.<br />
2) Heat oil in heavy skillet and add garlic.<br />
3) Cook over medium-low heat for about 5 minutes.<br />
4) Add mushrooms and cook for another 6 minutes, stirring constantly.<br />
5) Add soy sauce, stir well and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUh616dYeXKUHHOCx1ztNXKgodoTn6NASiIQvAOkcc6YHiMoN1jkNtRBcheN8QAVXLUwi4m38bdyZf3p7C0FUVKURRlS-CxZe1sMrznqWxT6b9nmbx8PfLil5xpB_p7YWjRP5oQyfAUaXW/s1600/MLnMush1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUh616dYeXKUHHOCx1ztNXKgodoTn6NASiIQvAOkcc6YHiMoN1jkNtRBcheN8QAVXLUwi4m38bdyZf3p7C0FUVKURRlS-CxZe1sMrznqWxT6b9nmbx8PfLil5xpB_p7YWjRP5oQyfAUaXW/s320/MLnMush1.JPG" width="320" /></a></div>
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Pictured with the most amazing <a href="http://thesingingchefokc.blogspot.com/2012/06/meatloaf.html">Meatloaf</a> ever</div>
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TIP ALERT: I learned from watching the ever fabulous Rachael Ray to grate garlic using a cheese grater. Way easier than chopping!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWgrqk_LkGy8dZ-aiR0aLluHKq-gxSjngRwfRG7SwrVOG2zW-IM0JDtfJv_ezD4fGBpqeCvZTqokqpm19Noxq0NU9MFPmXcUH-dRfm0rS0otcG49dRZsoAju5KyakP-v4TVd67kIj80Cg/s1600/garlic.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWgrqk_LkGy8dZ-aiR0aLluHKq-gxSjngRwfRG7SwrVOG2zW-IM0JDtfJv_ezD4fGBpqeCvZTqokqpm19Noxq0NU9MFPmXcUH-dRfm0rS0otcG49dRZsoAju5KyakP-v4TVd67kIj80Cg/s320/garlic.JPG" width="320" /></a></div>Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-10499855703423040792012-06-03T19:45:00.001-07:002012-06-03T20:00:05.550-07:00MeatloafI've never been the world's biggest fan of meatloaf but the hubby had been requesting it for weeks. And let me tell you, I cannot wait to make this again. It was A-mazing! It's just your basic meatloaf but the brown sugar in the sauce gives it this deliciously subtle sweet flavor. Mmm mmm good! Pair this with some <a href="http://thesingingchefokc.blogspot.com/2012/06/sauteed-mushrooms.html">Sauteed Mushrooms</a> and your life will be complete!<br />
<br />
<strong><u>Meatloaf</u></strong><br />
(Recipe from <a href="http://www.pauladeen.com/recipes/recipe_view/old_fashioned_meat_loaf_aka_basic_meatloaf/">Paula Deen</a>)<br />
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<br />
Ingredients:<br />
1 lb lean ground beef<br />
1 1/4 tsp kosher salt<br />
1/4 tsp black pepper<br />
1/2 cup chopped onion<br />
1/2 cup chopped bell pepper<br />
1 egg, beaten<br />
8 oz. diced tomatoes, drained (after a 14.5 oz. can is drained, it's about 8 oz.)<br />
1/2 cup quick cooking oats<br />
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Sauce:<br />
1/3 cup ketchup<br />
2 Tbsp brown sugar<br />
1 Tbsp mustard<br />
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Directions:<br />
1) Preheat oven to 375 degrees.<br />
2) In a bowl, combine all meatloaf ingredients and transfer to greased loaf dish.<br />
3) In a separate bowl, combine sauce ingredients; mix well.<br />
4) Spread sauce evenly on meat mixture.<br />
5) Bake for 1 hour.<br />
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Soundtrack:</div>
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"Awake My Soul" - Mumford & Sons</div>
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"Hold on to What You Believe" - Mumford & Sons</div>
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"Roll Away Your Stone" - Mumford & Sons</div>
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<br />Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-28126689309532892642012-06-03T19:05:00.000-07:002012-06-03T19:05:45.975-07:00Crock Pot Beer ChickenI'm a big fan of cooking with beer, particularly Beer Can Chicken on the grill. I am also a fan of cooking in the Crock Pot, as you all know. So why not combine the best of both worlds? The outcome is a very flavorful, very tender chicken. I used frozen chicken thighs since dark meat is naturally more tender than breast meat. Frozen also provides extra juices that keep the meat from getting dry. This would probably work with a whole chicken, chicken breasts, frozen or fresh, whatever you want! Also, feel free to get creative with your spices (think cumin, onion powder, thyme, oregano, etc.). I'd love to hear what else works well in this recipe!<br />
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<strong><u>Crock Pot Beer Chicken</u></strong><br />
(Recipe from <a href="http://www.mydailydish.com/2010/01/beer-crockpot-chicken.html">My Daily Dish</a>)<br />
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Ingredients:<br />
4-6 frozen chicken thighs<br />
1 12 oz. can beer (I used PBR)<br />
1/2 tsp paprika<br />
1/2 tsp garlic powder<br />
1/2 tsp basil<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
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Directions:<br />
1) Place frozen chicken in Crock Pot.<br />
2) Poor beer over chicken.<br />
3) Add spices (again, use a 1/2 tsp of literally any spice you want...it'll work).<br />
4) Cover and cook on low for 8-10 hours.<br />
<br />
***Unfortunately, this recipe only scored a 2.8 on the Hub-o-meter***<br />
<br />
Next time, I will use boneless, skinless chicken breasts. The flavor was delicious but, unfortunately, with the thighs, all the flavor was on the skin which just gets peeled off. Plus, white meat is better for you!<br />
<br />
Soundtrack:<br />
"Time to Get a Gun" - Miranda Lambert<br />
"Ours" - Taylor Swift<br />
"Good Girl" - Carrie Underwood<br />Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-81158223413988022752012-06-01T19:22:00.000-07:002012-06-01T19:22:03.395-07:00Stir-Fried Zucchini & SquashWho doesn't like squash and zucchini? Weirdos, that's who. Sorry, but it's true. This is a quick and easy side dish and boy oh boy is it tasty. It goes great with Mexican style foods, such as my <a href="http://thesingingchefokc.blogspot.com/2012/06/tex-mex-chicken.html">Tex Mex Chicken</a>, or steaks, or...well, anything!<br />
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<strong><u>Stir-Fried Zucchini & Squash</u></strong><br />
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<br />
Ingredients:<br />
2 zucchinis<br />
2 squash<br />
1/4 cup margarine<br />
2 Tbsp lemon pepper<br />
juice from 1 lemon<br />
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I just LOVE these colors!</div>
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Directions:<br />
1) Slice zucchinis and squash.<br />
2) In a large skillet, saute the veggies with the margarine and lemon pepper for about 15 minutes or until tender.<br />
3) Juice lime over top and stir.<br />
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They should NOT looks this pretty, y'all. If they do, you are not done, my friend.</div>Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com1tag:blogger.com,1999:blog-5858571153901197939.post-24367531564724634152012-06-01T19:03:00.000-07:002012-06-01T19:22:45.234-07:00Tex-Mex ChickenThis is basically dinner in a dish; juicy, delicious chicken on a bed of Spanish rice. It can really have a bite to it if you want it to. Just depends on what kind of Picante sauce you use. I used medium but next time I will probably use hot. I also whipped up some <a href="http://thesingingchefokc.blogspot.com/2012/06/stir-fried-zucchini-squash.html">Stir-Fried Zucchini & Squash</a> which went really nicely with the chicken.<br />
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<strong><u>Tex-Mex Chicken</u></strong><br />
(Recipe from <a href="http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=23625&ref=%2fSearchRecipesResult.aspx%3fq%3dchicken%2brice%2bcasserole%26filter%3d">Campbell's Kitchen</a>)<br />
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Ingredients:<br />
1 can cream of chicken soup<br />
1 cup Picante sauce<br />
1/2 cup water<br />
1 cup whole kernel corn<br />
3/4 cup uncooked white rice (all I had was Minute Rice which I was kind of worried about but it worked great!)<br />
4 boneless skinless chicken breasts<br />
Paprika<br />
1 cup cheddar cheese, shredded<br />
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Directions:<br />
1) In a bowl, combine soup, Picante, water, corn and rice.<br />
2) Transfer mixture to greased casserole dish.<br />
3) Place chicken on top of mixture.<br />
4) Sprinkle with paprika.<br />
5) Cover and cook at 375 degrees for 45 minutes.<br />
6) Sprinkle with cheese and let sit until cheese is melted.<br />
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<br />
I'm having my husband rate each meal from now on so y'all will get an idea of how hubby-approved each dish is. <br />
***This dish scored a 4 out of 5 on the Hub-o-meter***<br />
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Soundtrack:<br />
"Stubborn Love" - The Lumineers (totally obsessed with this band right now!)<br />
"Gobbledigook" - Sigur Ros<br />
"Slow Glass" - Noah and The WhaleKristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-6870530260458993612012-05-21T18:48:00.002-07:002012-05-21T18:48:33.416-07:00Garlic Parmesan MashersI have several yummy recipes for mashed potatoes. This particular one is probably the easiest. <br />
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<strong><u>Garlic Parmesan Mashed Potatoes</u></strong><br />
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Ingredients:<br />
4 large potatoes, peeled and cubed<br />
5 Tbsp butter<br />
1 cup grated Parmesan cheese<br />
1 Tbsp garlic powder<br />
1 1/2 cup milk<br />
1 Tbsp salt<br />
1 tsp black pepper<br />
<br />
Directions:<br />
1) Place peeled and cubed potatoes in a large pot and fill with cold water.<br />
2) Place pot on stove top over high heat and bring to boil.<br />
3) Once water is boiling, cook for 12 minutes or until potatoes are tender.<br />
4) Drain and transfer potatoes to large bowl; mash with a potato masher. <br />
5) Add butter, Parmesan, garlic, milk, salt and pepper and stir well.<br />
6) If potatoes are too thick, slowly add more milk until desired consistency.<br />
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***Shown with gravy from <a href="http://thesingingchefokc.blogspot.com/2012/05/ranch-house-pork-chops.html">Ranch House Pork Chops</a>.***</div>
<br />Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0tag:blogger.com,1999:blog-5858571153901197939.post-9377661799993635242012-05-21T18:27:00.000-07:002012-05-21T18:53:19.618-07:00Ranch House Pork ChopsI'm sticking with my trend on this one; a) it uses the Crock Pot, and b) it's a very-few-ingredients recipe. I'm not going to lie, I've never been a big fan of pork chops, but this was fantastic. The hubby literally cleaned his plate; the gravy is so good that he got a piece of bread and soaked up the rest of his gravy. I served this with <a href="http://thesingingchefokc.blogspot.com/2012/05/garlic-parmesan-mashers.html">Garlic-Parmesan Mashers</a> which I will provide a recipe for in my next post. <br />
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<strong><u>Crock Pot Ranch Pork Chops</u></strong><br />
(Recipe from <a href="http://www.chef-in-training.com/2011/10/ranch-house-crock-pot-pork-chops-and-parmesan-mashed-potatoes/">Chef in Training</a>)<br />
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Ingredients:<br />
3-6 pork chops<br />
1 packet dry ranch dressing mix<br />
1 can cream of chicken soup<br />
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I know what you're thinking..."what else?" Nope, that's IT!!<br />
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Directions:<br />
1) Place pork chops in Crock Pot.<br />
2) Pour Ranch dressing mix and chicken soup over pork chops.<br />
3) Cook on low for 6 hours.<br />
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That's all, folks! I know, right?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwfpOScY1sh4us384LqtywHx5Sf1ky88_f6nCtzLbtA8NihUaMZc8NjT1ubB_V6op9A5k_0XUFRjEjLoq81s1kyHlUdgbOWM9teyDrgQ5FSCFXNXxyWL4fXDQIDCrDA8ChyphenhyphenKT3GjMnOvh/s1600/ranchpork2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwfpOScY1sh4us384LqtywHx5Sf1ky88_f6nCtzLbtA8NihUaMZc8NjT1ubB_V6op9A5k_0XUFRjEjLoq81s1kyHlUdgbOWM9teyDrgQ5FSCFXNXxyWL4fXDQIDCrDA8ChyphenhyphenKT3GjMnOvh/s320/ranchpork2.JPG" width="320" /></a></div>
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Soundtrack:<br />
Avett Brothers- "Pretty Girl from Matthews"<br />
Avett Brothers- "Slight Figure of Speech"<br />
Avett Brothers- "Will You Return?"Kristenhttp://www.blogger.com/profile/05257139142256253573noreply@blogger.com0