tag:blogger.com,1999:blog-88988288334833859592024-03-12T22:25:44.465-04:00See Aimee CookAimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.comBlogger616125tag:blogger.com,1999:blog-8898828833483385959.post-13437412206137496382017-04-18T07:00:00.000-04:002017-04-18T07:00:19.504-04:00Lemon Butter Salmon with Creamy Barley, Zucchini, and Spinach (30 minute meal!)<br />
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<i>A beautiful spring meal, done in just 30 minutes! Pan seared salmon is served with creamy barley that's loaded with green veggies. </i><b><i> </i></b><br />
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I think we sometimes reach for the same stuff all the time - I know rice or pasta are my usual go-to starches and we eat more chicken than I wish to admit! I think that's why this barley and fish dish immediately caught my eye. Fish always cooks up fast, making it the perfect weeknight meal, and thanks to quick cooking barley, the entire dish finishes in less than 30 minutes!<br />
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Thanks to my favorite herb, dill, and a healthy amount of butter, this meal is flavorful and delicious. The buttery salmon is perfect alongside the creamy barley and veggies. <br />
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Barley is a grain that is a bit chewy, a bit nutty, and a lot tasty ;) I always forget about it! If you haven't made it outside of a soup, you should try it!<br />
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<b><i> Lemon Butter Salmon with Creamy Barley, Zucchini, and Spinach</i></b><br />
1 lb skin-on salmon fillets<br />
1 cup quick cooking barley<br />
6 ounce bag baby spinach<br />
2 medium zucchini, small diced<br />
the zest of 1 lemon<br />
juice of 1 lemon <br />
1/4 cup fresh dill, stems removed<br />
3 tablespoons butter<br />
1/2 cup sour cream<br />
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Bring 2 cups of water to a boil; once boiling, add the barley and a dash of salt. Cover, reduce heat, and cook 10-12 minutes or until tender. Remove from heat and let stand for 5 minutes.<br />
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Meanwhile, in a large pan, heat 2 teaspoons olive oil over medium-high heat. Once hot, add the spinach and lemon zest. Season with salt and pepper and cook, stirring frequently, for 2-3 minutes or until the spinach has wilted. Transfer the mixture to a mesh strainer placed over a bowl. Using the back of a wooden spoon, press the spinach mixture to release the liquid. Squeeze out as much liquid as possible (discard the liquid). Finely chop the spinach and set aside.<br />
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In the same pan, heat 2 teaspoons olive oil over medium-high heat. Once hot, add the diced zucchini and season with salt and pepper. Cook, stirring occasionally, 4-5 minutes or until lightly browned and softened. Transfer to a bowl and wipe out the pan.<br />
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Pat the salmon fillets dry and season with salt and pepper on both sides. Heat 4 teaspoons olive oil over medium-high heat. Once hot, Add the fillets, skin side down. Cook 2-3 minutes or until browned. Carefully flip and add the butter to the pan. As the butter melts, start spooning the butter over the fillets. Cook 1-2 minutes or until flaky. Remove from pan; stir in half of the lemon juice to the remaining butter in the pan.<br />
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To the pot of cooked barley, stir in the sour cream, chopped spinach, cooked zucchini, half of the dill, and the remaining lemon juice. Drizzle with some olive oil, mix well, and add salt and pepper to taste.<br />
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Serve the salmon over top of the barley mixture, spooning lemon butter sauce from the pan over top. Garnish with additional dill.<br />
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Source: adapted from <a href="https://www.blueapron.com/recipes/lemon-butter-seared-salmon-with-creamy-barley-eight-ball-squash-salad" target="_blank">Blue Apron</a>Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com8tag:blogger.com,1999:blog-8898828833483385959.post-28353589919838712442017-03-19T07:00:00.000-04:002017-03-19T07:00:04.475-04:00Pork Tenderloin with Shredded Brussels Sprouts<br />
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<i>A quick and healthy meal! Tender pork is topped with a homemade mushroom sauce and served alongside flavorful Brussels sprouts. Main dish + side dish can all be done in around 30 minutes!</i><br />
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I've been working to include more pork in our meal plan - we always gravitate straight to chicken! While I don't love all pork, I adore pork tenderloin. It's always so lean, flavorful, and tender. The fact that I can cook it so quickly doesn't hurt either! Quick weeknight meals are my jam. :)<br />
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In this recipe, your pork roasts while the sprouts cook; while the pork rests, you whip up a super fast mushroom sauce that is perfect drizzled over the pork. Start to finish, you can do it in 30 minutes once the oven preheats. <br />
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You could toss a carb on your menu to round it out but we found it to be just perfect for a weeknight dinner!<br />
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<i><b>Pork Tenderloin with Shredded Brussels Sprouts</b></i><br />
1 teaspoon ground cumin<br />
1 teaspoon paprika<br />
Kosher salt and fresh ground pepper<br />
1 large pork tenderloin (about 1.5 pounds)<br />
8 ounces baby bella mushrooms, thinly sliced<br />
4 cloves garlic, minced<br />
2 9-ounce bags shredded Brussels sprouts (see note)<br />
1.5 cups chicken broth<br />
1/4 cup chopped fresh dill<br />
Zest of 1/2 lemon, grated<br />
1/2 cup heavy cream<br />
Olive oil <br />
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Preheat the oven to 450. Mix the cumin, paprika, 1/2 teaspoon Kosher salt, and 1/2 teaspoon ground pepper in a small bowl. Rub the pork tenderloin with olive oil then coat with the seasoning mix. Place in a large, ovenproof skillet (such as castiron) and place in the oven.<br />
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Roast for 15 minutes, flip the meat and scatter the mushrooms around the pork, and continue roasting until the pork is browned and a thermometer reads 145 degrees F (about 10 more minutes).<br />
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Meanwhile, heat a tablespoon of olive oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring often, until browned and fragrant, about 1 minute. Stir in the Brussels sprouts, 1 cup chicken broth, and 1/2 teaspoon salt. Cover and cook until the sprouts are wilted, about 10 minutes. Stir in the dill and lemon zest; cover and keep warm.<br />
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Once the pork is done, transfer it to a cutting board. Place the skillet with the mushrooms over medium heat. Add the remaining 1/2 cup chicken broth and scrape up any browned bits on the bottom with a wooden spoon. Bring to a boil then add the heavy cream. Return to a boil then immediately remove from the heat.<br />
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Slice the pork and top it with the mushroom sauce. Serve alongside the Brussels sprouts.<br />
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Note: if you can't find shredded Brussels sprouts, look for a blend instead that may also include shredded broccoli, kale, etc. <br />
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Source: adapted from Food Network MagazineAimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com2tag:blogger.com,1999:blog-8898828833483385959.post-16567355954328512552017-03-14T07:00:00.000-04:002017-03-14T12:44:06.532-04:00German Chocolate Cake<br />
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The best recipe for a scratch-made German chocolate cake that you'll ever make! The boxed stuff can't even compare - this version is rich, moist, and incredibly decadent.<br />
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Six months ago, my dad came to visit us and I wanted to surprise him with his favorite dessert. I am not a baker but I really wanted to attempt a scratch-made version. So, I went in search of a German Chocolate Cake I thought I could handle. Handle is probably an overstatement; like I said, I am not a baker. However, I worked on this cake over the span of 2 days and while there may have been tears shed, I was so darn proud of how it turned out.<br />
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Thankfully it not only looked pretty, it tasted fantastic. I'm not even a huge German Chocolate Cake fan and this was one of the best cakes I've ever tasted. It's incredibly rich, super moist thanks to the run syrup, and so decadent.<br />
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To say he loved it would be the understatement of the century! He was only here for 4 days but did his best to finish it off (it's a BIG cake!). I took one for the team and helped him out :)<br />
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<i>Don't look too closely at my frosting technique - I don't own an icing spatula and ended up using a butcher knife! Not as pretty but still tasty :)</i><br />
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<i><b>German Chocolate Cake</b></i></div>
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<i>For the cake:</i></div>
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<div class="wpurp-recipe-ingredient-container" style="margin-bottom: 25px !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="2" data-original="2" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">2</span> <span class="wpurp-recipe-ingredient-unit" data-original="ounces" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">ounces</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">bittersweet or semisweet chocolate, chopped</span> </div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="2" data-original="2" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">2</span> <span class="wpurp-recipe-ingredient-unit" data-original="ounces" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">ounces</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">unsweetened chocolate,</span> <span class="wpurp-recipe-ingredient-notes" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">chopped</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="6" data-original="6" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">6</span> <span class="wpurp-recipe-ingredient-unit" data-original="tablespoons" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">tablespoons</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">water</span> </div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="8" data-original="8" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">16 tablespoons </span><span class="wpurp-recipe-ingredient-unit" data-original="ounces (2 sticks)" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">(2 sticks)</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">unsalted butter,</span> <span class="wpurp-recipe-ingredient-notes" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">at room temperature</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="1" data-normalized="1.5" data-original="1 1/4 cup + 1/4 " style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1 1/4 cup + 1/4 </span> <span class="wpurp-recipe-ingredient-unit" data-original="cup" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">cup</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">sugar</span> </div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="4" data-original="4" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">4</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">large eggs,</span> <span class="wpurp-recipe-ingredient-notes" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">separated</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="2" data-original="2" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">2</span> <span class="wpurp-recipe-ingredient-unit" data-original="cups" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">cups</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">all-purpose flour</span> </div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="1" data-original="1" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1</span> <span class="wpurp-recipe-ingredient-unit" data-original="teaspoon" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">teaspoon</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">baking powder</span> </div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="1" data-original="1" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1</span> <span class="wpurp-recipe-ingredient-unit" data-original="teaspoon" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">teaspoon</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">baking soda</span> </div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="1" data-normalized="0.5" data-original="1/2" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1/2</span> <span class="wpurp-recipe-ingredient-unit" data-original="teaspoon" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">teaspoon</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">salt</span> </div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="1" data-original="1" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1</span> <span class="wpurp-recipe-ingredient-unit" data-original="cup" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">cup</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">buttermilk,</span> <span class="wpurp-recipe-ingredient-notes" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">at room temperature</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="1" data-original="1" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1</span> <span class="wpurp-recipe-ingredient-unit" data-original="teaspoon" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">teaspoon</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">vanilla extract</span> </div>
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<i>For the filling:</i><br />
<div class="wpurp-recipe-ingredient-container" style="margin-bottom: 25px !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="1" data-original="1" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1</span> <span class="wpurp-recipe-ingredient-unit" data-original="cup" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">cup</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">heavy cream</span> </div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="1" data-original="1" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1</span> <span class="wpurp-recipe-ingredient-unit" data-original="cup" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">cup</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">sugar</span> </div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="3" data-original="3" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">3</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">large egg yolks</span> </div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="3" data-original="3" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">6 tablespoons</span><span class="wpurp-recipe-ingredient-unit" data-original="ounces" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;"></span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">butter,</span> <span class="wpurp-recipe-ingredient-notes" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">cut into small pieces</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="1" data-normalized="0.5" data-original="1/2" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1/2</span> <span class="wpurp-recipe-ingredient-unit" data-original="teaspoon" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">teaspoon</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">salt</span> </div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="1" data-original="1" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1</span> <span class="wpurp-recipe-ingredient-unit" data-original="cup" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">cup</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">pecans,</span> <span class="wpurp-recipe-ingredient-notes" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">toasted and finely chopped</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="1" data-normalized="1.33333333333" data-original="1 1/3" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1 1/3</span> <span class="wpurp-recipe-ingredient-unit" data-original="cups" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">cups</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">sweetened coconut,</span> <span class="wpurp-recipe-ingredient-notes" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">toasted</span></div>
<div class="wpurp-recipe-ingredient">
</div>
<div class="wpurp-recipe-ingredient">
<br />
<i><span class="wpurp-recipe-ingredient-notes" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">For the syrup:</span></i></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-notes" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;"></span><span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="1" data-original="1" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1</span> <span class="wpurp-recipe-ingredient-unit" data-original="cup" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">cup</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">water</span> <br />
<div class="wpurp-recipe-ingredient-container" style="margin-bottom: 25px !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="1" data-normalized="0.75" data-original="3/4" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">3/4</span> <span class="wpurp-recipe-ingredient-unit" data-original="cup" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">cup</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">sugar</span> </div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="2" data-original="2" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">2</span> <span class="wpurp-recipe-ingredient-unit" data-original="tablespoons" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">tablespoons</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">dark rum</span></div>
<div class="wpurp-recipe-ingredient">
</div>
<div class="wpurp-recipe-ingredient">
<br />
<i><span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">For the icing:</span></i></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;"></span><span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="8" data-original="8" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">8</span> <span class="wpurp-recipe-ingredient-unit" data-original="ounces" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">ounces</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">bittersweet or semisweet chocolate,</span> <span class="wpurp-recipe-ingredient-notes" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">chopped</span><span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;"></span><br />
<div class="wpurp-recipe-ingredient-container" style="margin-bottom: 25px !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="2" data-original="2" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">2</span> <span class="wpurp-recipe-ingredient-unit" data-original="tablespoons" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">tablespoons</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">light </span><span class="wpurp-recipe-ingredient-notes" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">corn syrup</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="1" data-normalized="1.5" data-original="1 1/2" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">3 tablespoons </span><span class="wpurp-recipe-ingredient-unit" data-original="ounces" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;"></span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">unsalted butter</span> </div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="1" data-original="1" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1</span> <span class="wpurp-recipe-ingredient-unit" data-original="cup" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">cup</span> <span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">heavy cream</span></div>
<div class="wpurp-recipe-ingredient">
</div>
<div class="wpurp-recipe-ingredient">
<br />
<b><span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">To make the cake:</span></b></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">Preheat the oven to 350. Butter two 9-inch cake pans, then line the bottoms with parchment paper. Set aside.</span></div>
<div class="wpurp-recipe-ingredient">
</div>
<div class="wpurp-recipe-ingredient">
<br />
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">Combine both chocolates and the water in a microwave safe mixing bowl and microwave, stirring often, until melted and smooth. Use very short bursts so you don't burn the chocolate. Set aside and let come to room temp.</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;"><br />
</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">In a medium mixing bowl, beat the egg whites on high until they form soft droopy peaks. Slowly add in 1/4 cup of the sugar and continue beating until stiff peaks form. Set aside.</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;"><br />
</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">In a large mixing bowl, beat together the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks one at a time, scraping the bowl as needed to fully incorporate.</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;"><br />
</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">In another large mixing bowl, sift together the flour, baking powder, baking soda, and salt. </span></div>
<div class="wpurp-recipe-ingredient">
</div>
<div class="wpurp-recipe-ingredient">
<br />
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">Add half of the dry ingredients to the butter mixture and mix on low until incorporated. Mix in the buttermilk and vanilla extract until combined. Use a rubber spatula and gently fold in 1/3 of the egg whites; once combined, add the remaining egg whites until just combined.</span></div>
<div class="wpurp-recipe-ingredient">
</div>
<div class="wpurp-recipe-ingredient">
<br />
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">Divide the batter into the 2 prepared pans, smooth the tops, and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes and then remove to a wire rack to cool completely.</span></div>
<div class="wpurp-recipe-ingredient">
</div>
<div class="wpurp-recipe-ingredient">
<br />
<b><span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">While the cakes cool, make the rum syrup:</span></b></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">Combine the water and sugar in a small saucepan over medium-high heat and cook, stirring often, until the sugar dissolves. Remove from heat and stir in the rum. Set aside.</span></div>
<div class="wpurp-recipe-ingredient">
</div>
<div class="wpurp-recipe-ingredient">
<br />
<b><span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">Next, make the filling:</span></b></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">In a medium saucepan, combine the cream, sugar, and egg yolks. Place the butter, pecans, and coconut in a large mixing bowl and set aside. </span></div>
<div class="wpurp-recipe-ingredient">
</div>
<div class="wpurp-recipe-ingredient">
<br />
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">Heat the cream mixture over medium heat and cook, stirring constantly (and scraping the bottom) until the mixture begins to thicken and coats the spoon. An instant read thermometer should read 170 degrees. </span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;"><br />
</span></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">Immediately pour the hot custard over the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. It will thicken as it cools; however, if your coconut was not packed tight, you may need to stir in additional coconut to help thicken it up even more.</span></div>
<div class="wpurp-recipe-ingredient">
</div>
<div class="wpurp-recipe-ingredient">
<br />
<b><span class="wpurp-recipe-ingredient-name" style="display: inline !important; margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">To make the icing:</span></b></div>
<div class="wpurp-recipe-ingredient">
<span class="wpurp-recipe-instruction-text" style="margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.</span><br />
<div class="wpurp-recipe-instruction" style="margin-top: 20px !important;">
<span class="wpurp-recipe-instruction-text" style="margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">In a small saucepan, heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Transfer to the fridge until firm enough to decorate. I made my icing the night before and it was firm enough the next day. </span></div>
<div class="wpurp-recipe-instruction" style="margin-top: 20px !important;">
<b><span class="wpurp-recipe-instruction-text" style="margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">To assemble the cake:</span></b><span class="wpurp-recipe-instruction-text" style="margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;"> </span><br />
<span class="wpurp-recipe-instruction-text" style="margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">Cut the two cake layers in half horizontally, using a serrated bread knife. Set the first cake layer on a cake plate, cut side up. Liberally brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top. Repeat, using the syrup to liberally brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.</span></div>
<div class="wpurp-recipe-instruction" style="margin-top: 20px !important;">
<div class="wpurp-recipe-instruction" style="margin-top: 20px !important;">
<span class="wpurp-recipe-instruction-text" style="margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.</span></div>
</div>
<div class="wpurp-recipe-instruction" style="margin-top: 20px !important;">
<span class="wpurp-recipe-instruction-text" style="margin-top: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">Source: <a href="http://www.davidlebovitz.com/german-chocolat-1/" target="_blank">David Lebovitz</a> and <a href="http://www.annies-eats.com/2009/08/12/german-chocolate-cake/" target="_blank">Annie's Eats</a></span></div>
</div>
</div>
</div>
</div>
</div>
</div>
Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0tag:blogger.com,1999:blog-8898828833483385959.post-5877370024225592482017-03-06T07:00:00.000-05:002017-03-06T07:00:00.160-05:00Maryland Crab Cakes <br />
<br />
A simply delicious authentic crab cake recipe! Thanks to light seasonings and just enough filler to hold things together, the flavor of the sweet crab shines through. This is an easy weeknight meal!<br />
<br />
Last summer, I hosted a kids cooking camp that focused on a different region of the country each day. When we focused on the north east, I knew crab cakes had to be on the menu. Thankfully, they are so simple to make that the kids easily mastered the recipe. They loved these crab cakes!<br />
<br />
I love crab cakes but often find that when I order them in a restaurant, they are stuffed full of fillers and you can hardly taste the crab. Not so with this recipe! There is just enough filler to hold it together, and just enough seasoning added to enhance the crab meat, and the rest is all crab.<br />
<br />
We served these on their own but you could make crab cake sliders, place one on an arugula salad, or even make crab cake eggs Benedict (my favorite!).<br />
<br />
<i>Chilling the mixture before shaping is a must - don't miss this step or your cakes will fall apart.</i><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqA-FYiBrHQtg3rXmkMr-lC0F57SEchhSAdQXzRnN70gxRnSuLJl_jDwVEUm_CYRPpq8UQoJyhwuutJlBslgIPTJXZ6_HEW51zzSa9Yh0BT5TpQAEs-s-0A1tWRSd4o-aIppFrE1lJ3Js/s1600/marylandcrabcake_opt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqA-FYiBrHQtg3rXmkMr-lC0F57SEchhSAdQXzRnN70gxRnSuLJl_jDwVEUm_CYRPpq8UQoJyhwuutJlBslgIPTJXZ6_HEW51zzSa9Yh0BT5TpQAEs-s-0A1tWRSd4o-aIppFrE1lJ3Js/s400/marylandcrabcake_opt.jpg" width="266" /></a></div>
<i> </i> <br />
<b><i>Maryland Crab Cakes</i></b><br />
1 lb jumbo lump or backfin lump crabmeat, fresh or pasteurized<br />
1 large egg<br />
1/4 cup mayonnaise (not Miracle Whip)<br />
1.5 teaspoons Dijon mustard<br />
1 teaspoons Old Bay seasoning<br />
1 teaspoon fresh lemon juice<br />
1/2 teaspoon Worcestershire sauce<br />
1-1/4 cup fresh breadcrumbs from soft white sandwich bread (just pulse in food processor)<br />
1 tablespoon chopped flat leaf parsley<br />
2 tablespoons unsalted butter<br />
1 tablespoon olive oil<br />
Kosher salt <br />
L<span itemprop="ingredients">emon wedges for serving</span><br />
<span itemprop="ingredients"> </span><br />
Drain the crabmeat, if necessary, and pick through it for shells. Place in a medium mixing bowl and set aside.<br />
<br />
<br />
In a small bowl, whisk together the egg, mayonnaise, mustard, Old Bay
seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape
the mixture over the crab and mix gently until well combined. Gently
break up the lumps with your fingers but do not overmix.<br />
<br />
Sprinkle the breadcrumbs and the parsley over the mixture, and
mix them in thoroughly but gently - it should be somewhat loose. Cover with plastic wrap and
refrigerate for 1 to 3 hours.<br />
<div>
</div>
<br />
Once well chilled, shape the crab mixture into 8 cakes about 1 inch thick. In a
12-inch nonstick skillet, heat the butter and the olive oil over medium
heat. When the butter is frothy, add the cakes to the pan. Cook until dark golden brown on the underside, about 4
minutes. Flip the cakes, reduce the heat to medium low, and continue
cooking until the other side is well browned, 4 to 5 minutes.<br />
<br />
Serve with
lemon wedges on the side for squeezing over the cakes.<br />
<br />
Source: slightly adapted from <a href="http://www.finecooking.com/recipes/classic-maryland-crab-cakes.aspx" target="_blank">Fine Cooking</a> <br />
<br />
<div class="ingredients">
</div>
Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0tag:blogger.com,1999:blog-8898828833483385959.post-38758609441247121822017-02-15T07:00:00.000-05:002017-02-15T07:00:22.105-05:00Chicken and Dumplings (one pot and 30 minute meal!)<br />
<br />
Comfort food made easy! This one pot hearty chicken and vegetable stew is topped with tender biscuits and done in a flash. Family friendly and perfect for busy weeknights!<br />
<br />
While Charlotte has seen some warm days here lately, I know many of you are dealing with snow and cold still! Cold = comfort food and this is a winner!<br />
<br />
Many of us love the depth and flavor that comfort food brings but don't have the time to always cook them the traditional way. On a typical weeknight, I need a shortcut version ;) Thanks to a store-bought rotisserie chicken, a carton of chicken stock, and drop biscuits, you can still have a flavorful comfort food dish for dinner any night of the week. All done in one pot!<br />
<br />
One of the best things about this recipe is that you can easily adjust it, both by adding in veggies you have on hand or switching out the seasonings and herbs to match your family's preference and what you have readily available. <br />
<br />
Stay warm, friends!<br />
<br />
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<br />
<i><b>Chicken and Dumplings</b></i> <br />
1 tablespoon olive oil<br />
2 tablespoons butter <br />
2 russet potatoes, peeled and diced<br />
3 medium carrots, peeled and diced<br />
1 medium onion, diced<br />
2 ribs celery, diced <br />
1 bay leaf<br />
1 teaspoon poultry seasoning<br />
2 tablespoons flour<br />
1 quart chicken stock<br />
1 rotisserie chicken, meat pulled off and set aside<br />
1 cup frozen corn<br />
<br />
2 cups baking mix, such as Bisquick<br />
2/3 cup milk<br />
1/4 cup minced flat leaf parsley <br />
<br />
salt and pepper, to taste <br />
<br />
Drizzle the oil in a large Dutch oven and place over medium-high heat. Once hot, add the butter, potatoes, carrots, onion, celery, and bay leaf. Cook 5 minutes, stirring often. Season with salt, pepper, and poultry seasoning. Sprinkle the flour over the vegetables and stir to coat. Cook 2 minutes and then stir in the stock. Bring to a boil and stir in the shredded chicken and frozen corn.<br />
<br />
In a medium bowl, stir together the baking mix, milk, and parsley until well combined. Drop tablespoonfuls of the dough into the pot, spacing them evenly. Cover the pot with a lid, reduce heat to medium-low, and steam the dumplings 8-10 minutes. Remove cover and gently stir to thicken the sauce slightly. Remove from and heat and serve.<br />
<br />
Source: adapted from <a href="http://www.foodnetwork.com/recipes/rachael-ray/chicken-and-dumplings-recipe?soc=socialsharingpinterest" target="_blank">Rachael Ray</a> Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0tag:blogger.com,1999:blog-8898828833483385959.post-44690938231393146722017-01-24T07:00:00.000-05:002017-01-24T13:50:45.681-05:00Bacon, Spinach, and Cheddar Quiche<br />
<br />
A simple quiche loaded with crispy bacon, spinach, and lots of cheese! Thanks to a storebought crust, this quiche is easy to toss together.<br />
<br />
Several years ago, the Charlotte area had a snow/ice incident that kept us trapped in the house for a few days. Because our house is on a hill, and the driveway was solid ice, we weren't going anywhere (safely). Unfortunately, I balked at the weather reports/overreactions and didn't pick up a single thing at the grocery store... which resulted in us eating buttered noodles for Valentine's Day dinner. Memories, right?? <br />
<br />
So this year, when they hyped up our snowstorm and said to expect significant snowfall, I hit the store like every good southerner. Since I was going to (potentially) be home several days in a row, a quiche for breakfast made it to the menu. Originally, I was going to stick with spinach and cheese but then my husband fried up some bacon and it jumped right into my quiche. It ended up being one of my favorite quiche combinations ever!<br />
<br />
This quiche is cheesy, smoky, and loaded with flavors. The spinach and bacon almost serve as a double crust with the delicate egg layer on top - it's so good ! <br />
<br />
Oh - that significant snowstorm? We barely got a dusting ;)<br />
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<i>Note: be careful to squeeze the heck out of that frozen spinach! You want it as dry as possible so your quiche isn't watery.</i><br />
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<i> <b>Bacon, Spinach, and Cheddar Quiche</b></i><br />
1 refrigerated pie crust<br />
1 box frozen spinach, thawed and squeezed dry<br />
1 cup shredded sharp cheddar cheese<br />
5 slices bacon, cooked until crispy and crumbled<br />
4 large eggs<br />
1 cup half and half or milk<br />
salt and pepper, to taste <br />
<br />
Preheat oven to 350. Roll out crust and place in a 9-inch pie pan; bake for 8 minutes.<br />
<br />
After the crust has baked 8 minutes, remove it from the oven and layer the spinach in the bottom. Top with the crumbled bacon followed by the cheese.<br />
<br />
In a medium mixing bowl, whisk together the eggs, milk/half & half, salt, and pepper. Pour the egg mixture over the top.<br />
<br />
Bake for 45 minutes or until set in the middle. If the crust begins to brown too quickly, cover the edges with strips of foil.<br />
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Remove from oven and let rest for 5 minutes before slicing.Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com1tag:blogger.com,1999:blog-8898828833483385959.post-63765535103987811582017-01-18T07:00:00.000-05:002017-01-18T07:00:12.983-05:00Monte Cristo Poppers<br />
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Crispy dough balls are stuffed with turkey, ham, Swiss cheese, cheddar cheese, then sprinkled with powdered sugar, and dunked in raspberry preserves. All the greatness of a Monte Cristo sandwich in a snack size!<br />
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We always end up at a Super Bowl party (though I belong more with the we're-just-here-for-the-food folks!) and I am already thinking about what tasty snacks I'll be bringing. My husband is a huge Dallas Cowboys fan and though they had a great season, unfortunately we won't be rooting them on the first Sunday in February. On the upside, that means the game won't be near as stressful to watch this year! I've gotten in the habit of bringing these poppers to Super Bowl parties. They usually aren't similar to any other dish brought and they disappear in a flash!<br />
<br />
Making them is easy but does take a bit of time. You're frying them (I never said they were healthy!) and since they cook quickly, I find it easier to go ahead and prep them all and then fry them in batches. Trying to stuff some while frying others has not gone over well for me in the past. The dough will stretch quite well so keep stuffing until you can't stuff anymore!<br />
<br />
<i>Note: unless you need a full pound of meat/cheese, let the deli counter just sell you the 1/2 lb - plus you can have them cut it very thin!</i><br />
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<br />
<b><i>Monte Cristo Poppers</i></b><br />
1 8-count package of flaky biscuits<br />
1/2 lb deli ham, thinly sliced<br />
1/2 lb deli turkey, thinly sliced<br />
1/2 lb Swiss cheese, thinly sliced<br />
1/2 lb cheddar cheese, thinly sliced<br />
powdered sugar, for dusting<br />
raspberry preserves, for serving <br />
vegetable oil, for frying<br />
<br />
Using the palm of your hand, flatten out a biscuit and then cut it into 4 pieces. Flatten each piece into a small circle. Repeat with remaining biscuits until you have 32 pieces.<br />
<br />
Stack a few slices of both meats and both cheeses and tightly roll it together. Cut the roll into smaller pieces and place each piece in the center of a dough circle. Wrap the dough around the rolled up meat/cheese until it's completely sealed. Repeat with the remaining ingredients until all 32 pieces are stuffed and sealed.<br />
<br />
In a large, heavy bottomed pot, add enough oil for it to be around 2 inches deep. Heat to 350 degrees and then add the poppers, a few at a time, and fry until they are browned all over. Remove to a paper towel lined plate and sprinkle with powdered sugar. Repeat until all poppers are fried.<br />
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Serve warm with raspberry preserves for dipping.<br />
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Source: adapted from <a href="http://www.ohbiteit.com/2013/01/monte-cristo-poppers.html" target="_blank">Oh Bite It</a><br />
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<br />
To help prepare for your Super Bowl parties, I've teamed up with my football blogger friends for one final collaboration to bring you some brilliant game day recipe ideas! We've made appetizers, entrees, desserts, and even drinks!<br />
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<i>Note: This post is in no way sponsored, endorsed, or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos, or other symbols referenced are properties of their respective organizations. We are just big fans - and we want to share our love for our teams, the game, and the food that brings us all together on game day.</i><br />
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<br />Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0tag:blogger.com,1999:blog-8898828833483385959.post-4282655390821291412017-01-15T08:00:00.000-05:002017-01-15T08:00:06.088-05:00Skillet Lasagna (30 minute meal!)<br />
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All the deliciousness of a traditional lasagna - but in one pan and just 30 minutes! This family friendly pasta will soon become part of your regular dinner rotation.<br />
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I first blogged this recipe over 4 years ago, right after we moved into our new home here in Charlotte and were trying to get settled after a whirlwind summer. It may have actually been the first dinner I cooked here! Since then, we've had it occasionally when I needed something flavorful and easy to get on the table. It's so good and was deserving of a better photo!<br />
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You quickly saute onions and seasonings before adding ground beef to brown. Once browned, stir in dried pasta and canned tomatoes, cover, and let cook until the pasta is tender. Add three kinds of cheese, broil until browned and gooey, and serve. So easy!<br />
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One pan, 30 minutes, delish!<br />
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<b><i>Skillet Lasagna</i></b> </div>
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1 tablespoon olive oil<br />
1 medium onion, diced<br />
kosher salt and freshly ground black pepper<br />
4 garlic cloves, minced<br />
pinch red pepper flakes<br />
3/4 tsp dried Italian seasoning<br />
1 lb ground beef<br />
10 (curly-edged) lasagna noodles, broken into 2-inch pieces</div>
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3 (14.5 oz) cans crushed tomatoes<br />
3/4 cup shredded mozzarella cheese<br />
1/2 cup grated Parmesan cheese<br />
3/4 cup ricotta cheese<br />
3 Tbs chopped fresh basil<br />
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Heat the oil in a 12-inch oven safe skillet over medium heat. Add the
onion and 1/2 teaspoon of salt and cook, stirring often, until softened,
5 to 7 minutes. Stir in the garlic, pepper flakes, and Italian
seasoning and cook until fragrant, about 30 seconds.</div>
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<br />
Add the ground beef to the skillet. Cook, stirring often and using a
wooden spoon to break up the meat, about 3 to 5 minutes, or until it's
no longer pink.</div>
<div>
</div>
<div>
<br />
Scatter the pasta in the skillet, then pour the tomatoes over the top.
Stir, increase the heat to medium-high, and cover. Cook at a vigorous
simmer, stirring often, until the pasta is tender, 20 minutes (stirring often is important!).</div>
<div>
</div>
<div>
<br />
Meanwhile, preheat the broiler.</div>
<div>
</div>
<br />
Remove the skillet from the heat and stir in half the mozzarella, half the Parmesan, and 1/4 cup of the ricotta. Dot the remaining ricotta over
the noodles in tablespoons, then sprinkle with the remaining mozzarella
and Parmesan.<br />
<br />
Transfer to the oven and broil until the cheese melts and
is starting to brown. Remove from oven, sprinkle with basil, and serve.<br />
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<br /></div>
Source: adapted from <a href="http://www.pink-parsley.com/2012/08/skillet-lasagna.html" target="_blank">Pink Parsley</a>Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0tag:blogger.com,1999:blog-8898828833483385959.post-26516327359120016682017-01-10T07:00:00.000-05:002017-01-10T07:00:32.520-05:00Green Bean Casserole (from scratch!)<br />
<br />
Scratch made green bean casserole is easy to make and loads tastier than the canned version! This green bean casserole is the BEST version I've ever made!<br />
<br />
Y'all. I could eat this for dinner, all by itself, straight from the pan. I adore green bean casserole - it's by far my favorite holiday side dish. And yes, I know, it traditionally shows up about once a year, right next to the turkey and stuffing, but I don't see why you have to wait all year to enjoy the deliciousness that is green bean casserole. Especially when it's so easy! This version is heaps healthier and SO much tastier than a canned version.<br />
<br />
<br />
Cooking up comfort food these cold, winter days? This would be perfect alongside a roast chicken, pork tenderloin, or pork roast.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqz1vAeRHLuuHLug-44sncQsynpDG_QHw_efUdb_fVl1qrsjPceSbWuu_DYlRPys-N2bH-SdSnsnMl4MCFQHk1PHA11YAIoZ-FuGh9fPYRsby8yDlYYXGjhRakgM2oiLqeOU-04lqukw/s1600/greenbeancasserole_opt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqz1vAeRHLuuHLug-44sncQsynpDG_QHw_efUdb_fVl1qrsjPceSbWuu_DYlRPys-N2bH-SdSnsnMl4MCFQHk1PHA11YAIoZ-FuGh9fPYRsby8yDlYYXGjhRakgM2oiLqeOU-04lqukw/s400/greenbeancasserole_opt.jpg" width="266" /> </a></div>
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<i><b>Green Bean Casserole</b></i></div>
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1.5 pounds fresh green beans, ends trimmed and longer beans snapped in half</div>
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2 tablespoons butter</div>
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1 small onion, chopped</div>
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2 cloves garlic, minced</div>
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2 large portabello mushroom caps, chopped</div>
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2 tablespoons all-purpose flour</div>
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1 cup chicken broth</div>
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1 cup half & half </div>
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1/2 cup breadcrumbs</div>
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6 ounces french fried onions</div>
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salt and pepper, to taste</div>
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<br /></div>
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Preheat oven to 375.</div>
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</div>
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Bring a large pot of salted water to a boil. Add the green beans and boil for 5 minutes. Drain into a colander and then plunge into a large bowl of ice water (this stops the cooking process). Drain and set aside.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In a large cast iron skillet, melt the butter over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onions begin to soften, around 4-5 minutes. Add the mushrooms, salt, and pepper, and continue cooking another 2 minutes.</div>
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<br /></div>
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Sprinkle the flour over top, stir to combine, and cook 2 minutes. Add the chicken broth and whisk to combine. Add the half & half and simmer, stirring occasionally, until the mixture thickens, around 6-8 minutes.</div>
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<br /></div>
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Remove from heat and carefully stir in drained green beans until well combined. Sprinkle breadcrumbs over top followed by french fried onions.</div>
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<br /></div>
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Bake until bubbly, around 20 minutes. If your onions begin to burn, simply cover the pan with foil.</div>
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<br /></div>
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Source: adapted from <a href="http://www.thenovicechefblog.com/2013/11/the-best-green-bean-casserole/" target="_blank">The Novice Chef</a></div>
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<br />Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com1tag:blogger.com,1999:blog-8898828833483385959.post-30946744535225827242017-01-08T08:00:00.000-05:002017-01-08T08:00:22.021-05:00Bacon and Chipotle Corn Pudding<br />
<br />
A delicious twist on the traditional corn pudding! Thanks to bacon and chipotle chiles, this version is smoky and just a tad spicy. Plus cheese! Lots and lots of cheese! The best part? It's all made in one pan!<br />
<br />
I was so disappointed yesterday when I woke to.... rain. The meteorologists seemed certain we'd see substantial snow but of course, mother nature had a different idea. We finally did get a pretty coating of the white stuff but certainly nothing impressive. The upside is that we planned to stay in all weekend so my kitchen was overstocked with goodies and I've been cranking out tasty things to nosh on. Plus we have zipped through our Netflix watch list!<br />
<br />
If you're also in the south, and were lucky enough to get a thick layer of snow this weekend, please enjoy it for me!<br />
<br />
Meanwhile, I'll be over here drowning my disappointment in this corn pudding. While corn pudding often shows up at BBQ's, I think it's perfectly fitting as a cold weather comfort food. Especially this version, with bacon and chipotle! It's super simple to throw together in your cast iron skillet and has such a delicious smoky flavor. Did I mention the cheese?<br />
<br />
We had this alongside ribs but have also made it as an addition to our Thanksgiving table. It goes with a huge variety of "main" dishes making it incredibly versatile.<br />
<br />
<i>Kitchen tip: after using the 2 chipotle chiles, divide the remaining chiles (and sauce) into ice cube trays. Freeze, then pop into a freezer bag. You'll never have to toss a mostly full can of chiles again!</i><br />
<br />
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<br />
<i><b>Bacon & Chipotle Corn Pudding</b></i><br />
5 slices of bacon, cut into 1 inch pieces<br />
2 cups frozen corn, thawed<br />
2 chipotle chiles in adobo (from a can), minced<br />
2 cloves garlic, minced<br />
1/4 teaspoon ground cumin<br />
Pinch of ground nutmeg<br />
1/2 cup cornmeal<br />
1 teaspoon baking powder<br />
Salt, to taste <br />
3 eggs <br />
1 cup half & half<br />
2 cups shredded cheddar or Monterey Jack cheese<br />
1 teaspoon fresh lime juice<br />
<br />
Preheat oven to 350F.<br />
<br />
In a large cast iron skillet over medium-low heat, fry the bacon until crispy. Remove to a paper towel lined plate and pour off all but 1 tablespoon of the bacon grease left in the pan.<br />
<br />
Add the corn and chipotle chiles to the skillet and cook, stirring often, until the corn is fragrant, about 5 minutes. Add the garlic and cook for 30 seconds more. Remove from heat and stir in the cumin, nutmeg, cornmeal, and baking powder. Add salt to taste.<br />
<br />
In a mixing bowl, whisk together the eggs, half & half, and cooked bacon. Pour over the corn and stir until well blended. Top with cheese and bake, uncovered, for 25-30 minutes or until the cheese is melted and the pudding is set.<br />
<br />
Before serving, pour the lime juice over top. Serve warm.<br />
<br />
Source: slightly adapted from <a href="http://amzn.to/2iVckTK" target="_blank">The Homesick Texan's Family Table</a> Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0tag:blogger.com,1999:blog-8898828833483385959.post-19080596107958103962017-01-05T08:00:00.000-05:002017-01-06T15:11:42.531-05:00Yippee Casserole<br />
<br />
Ground beef, au gratin potatoes, corn, and loads of cheese mean this easy casserole will soon be a family favorite!<br />
<br />
This recipe is actually from my husband - and it's one of his favorite meals! Years ago, when he was in college, he came across the recipe in a magazine. The tagline on the recipe was something like "your kids will go yippee for dinner!" and the recipe became known as "yippee casserole" from then on.<br />
<br />
Though some food snobs might turn their nose up to the use of processed foods, it really is tasty and great to have on hand for those busy nights when you just need to get dinner on the table. Unfortunately, it's not the most photogenic of dishes, either!<br />
<br />
I like to throw a big dollop of sour cream on top but it's certainly optional.<br />
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<br />
<b><i>Yippee Casserole</i></b><br />
<div>
1 box au gratin potatoes</div>
<div>
2 and 1/4 cup boiling water</div>
<div>
1 cup frozen corn </div>
<div>
2/3 cup milk</div>
<div>
1/2 pound lean ground beef, browned and drained</div>
<div>
1 cup shredded cheddar cheese</div>
<div>
<br /></div>
<div>
Heat oven to 400. In an ungreased 2 quart baking dish, stir together the dried potatoes, potato sauce mix, boiling water, corn, and milk. Stir in the browned beef and 3/4 cup cheese. Bake
uncovered 30-35 minutes or until top is golden brown. Sprinkle with
remaining cheese. </div>
<div>
<br /></div>
<div>
Serve with sour cream, if desired.</div>
Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0tag:blogger.com,1999:blog-8898828833483385959.post-32502516179575990362017-01-03T08:00:00.000-05:002017-01-03T08:00:02.566-05:00Lobster Etouffee<br />
<br />
<br />
Cajun comfort food made easy! This creamy dish is loaded with lobster and best served over hot cooked rice. While it can be spicy, you can easily tweak the heat to your taste. This is one of our favorites - it's so flavorful!<br />
<br />
Clearly, I am the world's worst food blogger. With my last post being back before HALLOWEEN, I missed two huge food holidays - Thanksgiving and Christmas! I was out of town two weeks in November and once I was back, it was Advent! My work seriously triples during the Advent season so blogging was put on the back burner.<br />
<br />
<br />
Right now, Charlotte is cold and wet. Really, it's miserable. On those cold, damp days, all I want is comfort food! This lobster etouffee is <i><b>perfect!</b></i><br />
<br />
It's a very simple recipe to make so don't be intimidated. The ingredient list is longer than some of my normal recipes but it's mostly pantry staples and spices that have been beginning to be used. I used lobster, as I had some on hand I needed to use, but you could easily sub in shrimp or crawfish.<br />
<i><b> </b></i><br />
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<i><b> </b></i><br />
<i><b>Lobster Etouffee</b></i><br />
<br />
1/4 cup vegetable oil<br />
1/4 cup butter, plus 4 tablespoons reserved<br />
1/2 cup flour<br />
1 1/2 cups chopped yellow onion<br />
1 cup chopped celery<br />
1/2 cup chopped green bell pepper<br />
3 garlic cloves, minced<br />
1/2 teaspoon black pepper<br />
1/2 teaspoon white pepper<br />
1/2 teaspoon cayenne pepper or to taste<br />
1 teaspoon Cajun seasoning or to taste<br />
1/2 cup minced green onions, plus extra for garnish<br />
1/2 cup minced fresh parsley leaves, plus extra for garnish<br />
3-5 dashes hot sauce or to taste<br />
1 8-ounce jar clam juice<br />
3 cups chicken stock or broth<br />
1 14.5-ounce can diced tomatoes (don't drain!)<br />
1 teaspoon salt<br />
1 pound or 4 cups lobster meat (can substitute crawfish or shrimp)<br />
<br />
To make the roux, melt together the butter and the oil in a large Dutch oven over low heat. Whisk the flour into the melted butter/oil and cook, whisking continuously, until the mixture becomes a caramel color and gives off a nutty aroma, about 15-20 minutes. Don't be tempted to increase the heat - leave it on low. <br />
<br />
Add the onion, celery, bell pepper, and garlic and cook over low heat until the vegetables are limp, about 5 minutes.<br />
<br />
Add the black pepper, white pepper, cayenne pepper, Cajun seasoning,
green onions, parsley, and hot sauce to taste. Stir until combined and then add the clam juice, chicken
stock or broth, tomatoes with their juice, and salt. Bring to a boil,
reduce the heat to low, and simmer for 10 to 15 minutes until mixture
thickens.<br />
<br />
Add the lobster meat and cook for 3-5 minutes, being careful to not overcook.
Remove from heat and add the 4 tablespoons reserved butter and stir to
melt.<br />
<br />
Garnish with the green onions, parsley, and serve over steamed
rice.<br />
<br />
Source: <a href="http://www.foodiecrush.com/craving-lobster-etouffee-and-5-cajun-crustacean-recipes/#" target="_blank">Foodie Crush</a> Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0tag:blogger.com,1999:blog-8898828833483385959.post-75478103255558049782016-10-24T09:00:00.000-04:002016-10-24T09:00:18.143-04:00Greek Casserole with Turkey, Rice, and Feta<br />
<br />
This Greek inspired casserole is loaded with ground turkey, a quick cooking tomato sauce, rice, and feta. Bonus? It's healthy and weeknight friendly!<br />
<br />
I gotta be honest.... this recipe almost never made it to the blog. Casseroles are really (really) difficult to photograph and it just wasn't that attractive (though most casseroles don't have much visual appeal!). I ultimately decided it should be shared because it's DARN TASTY.<br />
<br />
Simply brown ground turkey and onions, simmer it in a flavorful tomato sauce until everything is delicious, then stir in cooked rice, feta, and parsley. Bake. If you can think ahead of time and cook the rice the night before, you can have this on the table even faster!<br />
<br />
<br />
<i>This may remind you of your favorite stuffed pepper recipe - except without the work!</i><br />
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<i> </i> <br />
<b><i>Greek Casserole with Turkey, Rice, and Feta</i></b><br />
2 teaspoons olive oil<br />
1 onion, chopped<br />
1 lb lean ground turkey<br />
3 garlic cloves, minced<br />
3/4 teaspoon ground oregano<br />
1/4 teaspoon red pepper flakes<br />
1/4 teaspoon salt<br />
1/4 teaspoon ground black pepper<br />
1 (28 ounce) can crushed tomatoes<br />
2 cups cooked brown rice (can sub white rice)<br />
1 cup crumbled feta cheese, divided<br />
1/4 cup chopped flat leaf parsley<br />
<br />
Preheat oven to 350 and lightly spray a 2-quart baking dish with cooking spray. Set aside.<br />
<br />
In a large skillet over medium-high heat, heat the olive oil. Once hot, add the chopped onion and ground turkey. Cook, breaking up the meat, until the meat is browned through and the onion is soft, about 5 minutes.<br />
<br />
Add the garlic, oregano, red pepper flakes, salt, and pepper. Stir to combine and cook 1 minute. Add the crushed tomatoes, bring to a boil, and let simmer for 10 minutes.<br />
<br />
Stir in the cooked rice, 1/2 cup of the feta, and the parsley. Transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup of feta.<br />
<br />
Bake until bubbling, about 20 minutes. Serve hot. <br />
<br />
Source: slightly adapted from <a href="http://www.cookincanuck.com/2015/02/greek-turkey-rice-feta-casserole-recipe/" target="_blank">Cookin' Canuck</a>Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0tag:blogger.com,1999:blog-8898828833483385959.post-38644316535192487242016-10-17T07:00:00.000-04:002016-10-17T07:00:24.750-04:00Kentucky Hot Brown<br />
<br />
The Kentucky Hot Brown - an open faced sandwich of thick sliced turkey, Mornay sauce, bacon, and tomato - is famous for a reason! It's sinfully delicious and so easy to make!<br />
<br />
Over the summer, I hosted two chef camps for kids that focused on food around the country. Each day, we created (and enjoyed!) cuisine from a different region. On our "deep south" day, one of the dishes we made were these delicious sandwiches! Kids love assembling things and since most of the recipe is assembling, they loved it. And who doesn't like a cheesy turkey sandwich?<br />
<br />
<i>Tip: This calls for 4 oven safe gratin dish; if you don't have one, simply place all 4 sandwiches in a baking dish that will hold them fairly tightly (so the sauce isn't too shallow once poured in). It won't be as pretty but it'll taste just as delicious!</i><br />
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<i> </i><br />
<i><b>Kentucky Hot Brown</b></i><br />
6 tablespoons butter<br />
6 tablespoons flour<br />
2 pints heavy cream<br />
6 ounces grated Pecorino Romano cheese<br />
salt and pepper<br />
4 slices hearty bread, toasted<br />
1 lb roasted turkey, sliced thick (1/2-3/4 inch thick)<br />
8 slices thick cut bacon, cooked until crisp and then crumbled<br />
4 slices ripe tomato, optional<br />
2 tablespoons minced parsley<br />
Dash of paprika<br />
<br />
Preheat broiler to high.<br />
<br />
Melt the butter in a small saucepan over medium-high heat. Add the flour and whisk to combine. Cook, whisking constantly, until it is pale golden brown, about 1 minute. Slowly pour in the heavy cream, whisking constantly. Bring to a simmer and then remove from heat. Whisk in the grated cheese, then season to taste with salt and pepper.<br />
<br />
Place 1 slice of toast in the bottom of each gratin dish. Divide the turkey between the 4 dishes and layer it on the toast. Ladle the sauce over each sandwich, completely coating them. Place the sandwiches under the broiler until spotty brown and bubbly, about 2-3 minutes.<br />
<br />
Add a slice of tomato on top, if using, and sprinkle with crumbled bacon. Sprinkle with parsley and paprika. Serve hot.<br />
<br />
Source: adapted from <a href="http://www.seriouseats.com/recipes/2011/11/kentucky-hot-brown-mornay-sauce-recipe.html" target="_blank">Serious Eats</a>Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com25tag:blogger.com,1999:blog-8898828833483385959.post-76643660473513829042016-10-09T09:00:00.000-04:002016-10-09T09:00:13.277-04:00Italian Nachos with Sausage and Chicken (Johnny Carino's Copycat)<br />
<br />
Crispy wonton chips are topped with sweet Italian sausage, shredded chicken, olives, tomatoes, peppers, and then smothered in a creamy alfredo cheese sauce. This restaurant copycat is easy to make at home and is a crowd pleaser!<br />
<br />
Y'all, I miss Johnny Carino's. They are nowhere to be found near me anymore! I know they are a typical chain Italian place but they had some dishes no one else had - including these nachos! For one, wonton chip > tortilla chip anyday but then that alfredo cheese sauce? Yup. Amazing.<br />
<br />
At Johnny Carino's, you can choose chicken, sausage, or both. Obviously we go with both in our house but you could up the amount of either and eliminate the other if you'd like. I typically use shredded rotisserie chicken and, if I've just pulled some from the fridge or freezer, I warm it up in the skillet with the browned sausage. <br />
<br />
We love these nachos and consider them a great weeknight dinner! You could easily use them as a twist on the traditional nacho bar, too, and just keep the cheese sauce warm in a small crockpot. They are so delicious!<br />
<br />
<i>The chips and cheese sauce cook quickly so prep your meats and toppings ahead of time so you're ready to serve as soon as the cheese is finished.</i> <br />
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<br />
<i><b>Italian Nachos (Johnny Carino's Copycat)</b></i><br />
<br />
1 package wontons, cut on the diagonal to make triangles <br />
1 lb ground sweet Italian sausage, browned and cooked through<br />
1 boneless/skinless chicken breast, grilled and thinly sliced <i><b>or</b></i><b> </b>1 cup shredded rotisserie chicken<br />
1/2 cup sliced black olives<br />
1/2 cup sliced pepperoncini peppers<br />
2 Roma tomatoes, diced<br />
1/4 cup sliced jalapeno peppers<br />
oil, for frying<br />
<br />
<i>For the cheese sauce:</i><br />
4 tablespoons butter<br />
1 teaspoon minced garlic<br />
3 tablespoons all purpose flour<br />
2.5 cups half & half<br />
2.5 cups grated Parmesan cheese<br />
salt and pepper <br />
<br />
In a Dutch oven, add about 1 inch of oil and heat over medium-high until hot enough to fry (around 350 degrees). Once ready, add a batch of sliced wontons - being careful to not overcrowd the pan - and cook about 15-20 seconds on each side, or until brown and crispy. Remove with tongs to a paper towel lined plate. Repeat until all chips are fried.<br />
<br />
To make the cheese sauce, melt the butter over low heat in a medium saucepan. Add the
garlic and then sprinkle in the flour; whisk to combine. Cook, stirring
constantly, for 3 minutes. Increase the heat to medium and whisk in the
half-and-half little by little. Cook until thickened, about 4 to 5
minutes, stirring frequently. Remove from the heat and add the grated Parmesan. Season with salt and pepper and stir until the cheese is
melted and the sauce is smooth. <br />
<br />
Spread wonton chips on each plate then top with sausage, chicken, and desired toppings (olives, tomatoes, jalapenos, etc). Drizzle with the warm cheese sauce and serve immediately. <br />
<br />
Source: adapted from <a href="http://www.justgetoffyourbuttandbake.com/italian-nachos-johnny-carinos-style/" target="_blank">Get Off Your Butt and Bake</a>Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com14tag:blogger.com,1999:blog-8898828833483385959.post-32111347876273838102016-10-05T07:00:00.000-04:002016-10-05T07:00:11.128-04:00Cowboy Chili<br />
This quick cooking and hearty chili is bursting with beef, beans, tomatoes, and a few of my favorite Texas ingredients!<br />
<br />
Chili is a staple during football season - probably because it's easy to feed a crowd (and keep warm for an entire game!) and so darn versatile. This chili is thick enough to be scooped with Fritos (hello!) or just as tasty dished into bowls and topped with gooey melted cheese. There is nothing worse than a thin chili :)<br />
<br />
My husband is a huge Cowboys fan so it made sense to whip up a Cowboy Chili for football season! Texas chili typically has no beans but this Cowboy Chili has two kinds: traditional kidney beans and a Texas favorite, Ranch Style! To kick up the spice a tad, and as another nod to a Texas favorite, I included a can of Rotel along with a can of fire roasted tomatoes. If you love spice, you could sub Rotel for the fire roasted, too. To thicken it up, I used a Mexican food staple and added a masa harina and water slurry. It gives the chili a slight corn flavor in the backgound and thickens it up nicely.<br />
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<br />
<i><b>Cowboy Chili</b></i><br />
1 lb lean ground beef<br />
1 medium onion, chopped<br />
1 garlic clove, minced<br />
2 tablespoons chili powder<br />
1 tablespoon ground cumin<br />
1 (15 ounce) can <a href="http://amzn.to/2dtUW4l" target="_blank">Ranch Style Beans</a><br />
1 (14.5 ounce) can diced fire roasted tomatoes<br />
1 (12 ounce) bottle beer, preferably dark like a porter, stout, or brown ale<br />
1 (~15 ounce) can dark red kidney beans, drained and rinsed<br />
1 can <a href="http://amzn.to/2dPSRT1" target="_blank">Rotel tomatoes</a> (original kind)<br />
1/3 cup water<br />
2 tablespoons <a href="http://amzn.to/2e08uqd" target="_blank">masa harina</a> (*see note below)<br />
salt and pepper, to taste<br />
shredded sharp cheddar cheese, for topping <br />
<br />
In a large Dutch oven over medium-high heat, combine the ground beef, onion, and garlic. Cook, stirring often, until the ground beef is browned and the onions are soft and translucent. Drain any excess fat and return to heat. <br />
<br />
Add the chili powder, cumin, salt, and pepper; stir to combine and let cook 1 minute. Add the Ranch Style Beans (and its liquid), fire roasted tomatoes (and its juices), and bottle of beer. Stir to combine. Add the drained and rinsed kidney beans and Rotel tomatoes (and its juices). Stir, bring to a boil, and then reduce heat and simmer for 20 minutes.<br />
<br />
In a small bowl, whisk together the water and masa harina. Add to the chili and stir to combine. Let simmer 3-4 minutes. Taste and add salt and pepper to taste, along with additional chili powder if desired. *If chili is still not thick enough for your taste, combine another 1/3 cup water and 2 tablespoons masa harina in a small bowl, whisk, and add to the chili.<br />
<br />
Ladle into bowls and top with cheese before serving. Chili will continue thickening as it cools.<br />
<br />
<br />
Football season is well underway! To celebrate, I've joined a group of bloggers from all over the country to bring you football-inspired recipes. Last month, we shared our favorite tailgating recipes (I shared these amazing <a href="http://seeaimeecook.blogspot.com/2016/08/texas-toothpicks-with-buttermilk-ranch.html" target="_blank">Texas Toothpicks</a>!) and now we're sharing more than 60 recipes that are perfect for game day! Click on their links to check them out!<br />
<br />
<i>Note: This post is in no way sponsored, endorsed, or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos, or other symbols referenced are properties of their respective organizations. We are just big fans - and we want to share our love for our teams, the game, and the food that brings us all together on game day.</i><br />
<br />
<div style="text-align: center;">
<i> </i><img alt="60+ recipes inspired by football teams! Show off your team spirit with everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more as you cheer on your team! #foodiefootballfans" class="alignnone size-full wp-image-8729" src="http://feastandwest.com/wp-content/uploads/2016/10/team-spirit-football-recipes.jpg" height="400" width="285" /></div>
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<br />Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com5tag:blogger.com,1999:blog-8898828833483385959.post-35891207244361156072016-10-02T09:00:00.000-04:002016-10-02T09:00:15.107-04:00Dan Dan Noodles (30 minute recipe!)<br />
<br />
This savory, creamy, and slightly peanuty noodle dish is like a combination of all your favorite Asian dishes! It's family friendly and weeknight friendly, too!<br />
<br />
I'm not going to pretend that this noodle dish isn't completely Americanized. It totally is. But it's sooo good and super simple to whip up even after a busy workday. I actually made this for dinner the night before I left for summer camp a couple of months ago. I knew I'd be eating more than my share of kid friendly fare so I wanted something Asian inspired before loading up on the bus. This hit the spot! It was simple and fast (helpful, since I was packing at the last minute!) and SO tasty.<br />
<br />
While the pasta cooks, you brown some ground beef and then simmer it in a sauce of peanut butter, soy sauce, chili garlic sauce, brown sugar, and more. All staple ingredients that you likely already have on hand! Start to finish, you're done in 30 minutes or less - including the time you're waiting on the water to boil. (Does anyone else get incredibly impatient waiting on water to boil?)<br />
<br />
<i>Time saving tip: use your <a href="http://amzn.to/2du40b0" target="_blank">microplane grater</a> to grate the garlic cloves and ginger right over the pan! </i> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhju01bIGHqz3EMjBF4ZGvG8mRPhsDN6bdiE9IYsVTe7w4Xt0J4Vc0V6U3dJcMgf41BroUnSHvq_ORXvTVIbAQsPeXKGLwlLq6J_3aRq3JIH1wnOBgsi0zDi0DwJC05LdXXjznHt_1Znmo/s1600/dandannoodles_opt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhju01bIGHqz3EMjBF4ZGvG8mRPhsDN6bdiE9IYsVTe7w4Xt0J4Vc0V6U3dJcMgf41BroUnSHvq_ORXvTVIbAQsPeXKGLwlLq6J_3aRq3JIH1wnOBgsi0zDi0DwJC05LdXXjznHt_1Znmo/s400/dandannoodles_opt.jpg" width="266" /> </a></div>
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<i><b>Dan Dan Noodles</b></i></div>
<div class="separator" style="clear: both; text-align: left;">
12 ounces dried spaghetti noodles</div>
<div class="separator" style="clear: both; text-align: left;">
1.5 cups low sodium chicken broth</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 cup creamy peanut butter</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 cup low sodium soy sauce</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoon <a href="http://amzn.to/2dhjIVD" target="_blank">chili garlic sauce</a> (or more, to taste) </div>
1 tablespoon cornstarch<br />
1 tablespoon brown sugar<br />
1 tablespoon rice vinegar<br />
2 teaspoons sesame oil<br />
2 pounds lean ground turkey or beef<br />
1/2 teaspoon salt<br />
1/2 teaspoon fresh ground black pepper<br />
4 cloves garlic, minced<br />
1 tablespoon freshly grated ginger<br />
1/2 cup chopped cilantro<br />
<br />
Cook the spaghetti noodles according to package directions. Once al dente, drain and rinse with cool water. Return the noodles to the pot and set aside.<br />
<br />
In a medium bowl, whisk together the broth, peanut butter, soy sauce, chili garlic sauce, cornstarch, brown sugar, rice vinegar, and sesame oil until smooth. Set aside.<br />
<br />
In a large non-stick skillet over medium-high heat, add the ground meat, salt, pepper, garlic, and ginger. Cook, breaking the meat into small pieces, until no longer pink, around 6-7 minutes. Drain any excess grease<i>, </i>leaving the meat in the pan.<br />
<br />
Reduce the heat to medium, whisk the sauce to recombine, and pour the sauce over the drained meat. Bring the mixture to a simmer and cook for 2-3 minutes or until the sauce has thickened slightly. Stir in the cilantro.<br />
<br />
Pour the sauce over the pot of noodles and, using tongs, gently combine. Serve immediately.<br />
<br />
Source: <a href="http://www.melskitchencafe.com/dan-dan-noodles/?utm_campaign=Feed%3A+melskitchencafe%2FNvNP+%28Mel%27s+Kitchen+Cafe%29&utm_medium=feed&utm_source=bloglovin.com" target="_blank">Mel's Kitchen Cafe</a>Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com1tag:blogger.com,1999:blog-8898828833483385959.post-91086805734400033322016-09-15T09:00:00.000-04:002016-09-15T09:00:19.357-04:00Philly Cheesesteaks<br />
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Wafer thin roast beef, caramelized onions, and sauteed bell peppers are piled into a hoagie roll and topped with melted provolone cheese. There's good reason why Philly is famous for these - they are delicious!<br />
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Over the summer, I hosted another round of chef camps for children and this year opted to cook from various regions of the country. For the north east, I sought recipes that I knew 5-7 year olds would be willing to try :) Since I'd never really made Philly Cheesesteaks (or, admittedly, been to Philly and tried an authentic one!), I went in search of one online that claimed to be authentic. I put it on our personal menu weeks out to try it and both me and my husband devoured them.<br />
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Oh. my. gosh. Perhaps one of the BEST sandwiches ever!! Plus, it's done in just one skillet in a few short minutes!<br />
<br />
I knew the kids would love them, and they are incredibly easy to make, so I threw it on our chef camp menu. We opted on an onion and pepper free version for them and most scarfed it down. <br />
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This recipe comes together amazingly fast because your deli does the hard work. You want to look for the rarest roast beef they have - ask the deli employee for help finding it. Because you're cooking the meat, you need it rare so you don't have dry, tough, overcooked beef on your sandwich. I also let the deli counter slice my provolone thin so that it would melt down easier. Pre-packaged would be fine but tends to be thicker.<br />
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Be sure and have all your ingredients ready as this comes together in 15 minutes or less!<br />
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<br />
<i><b>Philly Cheesesteaks</b></i><br />
4 large hoagie rolls<br />
1 lb very rare deli roast beef, sliced wafer thin<br />
1 white onion, thinly sliced<br />
1 green bell pepper, thinly sliced (optional)<br />
2 teaspoons minced garlic<br />
1 lb provolone cheese, thinly sliced<br />
<br />
Heat a large pan over medium-high heat. Once hot, drizzle in olive oil until the bottom is thinly coated. Add the onions and bell peppers, if using, and cook, stirring occasionally, until caramelized. This will take 6-8 minutes. Once caramelized, add the minced garlic, salt, and pepper to the pan. Stir and cook for 30 seconds.<br />
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Push the onion/pepper mix to the side of the skillet and add the sliced meat to the remainder of the pan. Cook, flipping the meat and chopped it into smaller pieces with a spatula, until the beef is no longer pink, about 2 minutes. Mix the meat, peppers, and onions together and taste for proper seasoning. Lower the heat to low.<br />
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Divide the mixture into four piles in your pan - one for each hoagie roll. Take a look at the shape of your roll and try to replicate it as much as possible with your meat. This will make flipping it easier.<br />
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Top all 4 portions with equal amounts of provolone and allow to melt.<br />
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<br />Gently hollow out some of the top half of a roll and place on top of the melted cheese. Repeat with the remaining 3 piles of beef. Once the roll adheres to the cheese, quickly flip it over and add the bottom half of the roll. Flip back over, so the top half is back on top, and serve immediately.<br />
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Source: adapted from <a href="http://www.food.com/recipe/philly-cheesesteak-sandwich-authentic-94031" target="_blank">Food.com</a>Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0tag:blogger.com,1999:blog-8898828833483385959.post-1780818490563527822016-09-06T09:00:00.000-04:002016-09-06T09:00:27.070-04:00Blueberry Peach Cornmeal Cobbler<br />
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Sweet summer fruit is baked under a simple cornmeal based crust. Don't say "so long" to summer yet!<br />
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Though Labor Day may mark the traditional end of summer, I refuse to comply :) The weather here is still very summery and summer fruit is not hard to find. Those of you who hit the farms this summer to stock up on your favorite fruit probably still have some frozen - I know I do!<br />
<br />
After we went peach picking early this summer, I set out to make a couple cobbler recipes. One was a <a href="http://seeaimeecook.blogspot.com/2016/06/peach-cobbler.html" target="_blank">very cake-y version and an old favorite of ours</a>. The other, I tried this cornmeal based recipe! Since we also picked blueberries alongside the peaches, I was lucky to use those, too, in this version. <br />
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The cornmeal topping is much thinner than a traditional crust and I absolutely loved the texture. The fruit is sweet and delicious! Cornmeal (like corn) has a natural sweetness that lends itself beautifully in a dessert.<br />
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Pull out the last bit of summer's bounty and whip up this delicious cobbler!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Vh-xDhGyVVx4N539p6aq8Xepqcb2wvlxW39qIc3dlr13qjyat-CUmMxTrkMR1lQPGmI0PvCDiTuWU5iepVrFwr1WRLZ6OPy9rLwe2BALK_dkF6TgoS2eDw4I2yxbUpZ8hJAjOsZQSsw/s1600/blueberrypeachcornmealcobbler_opt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Vh-xDhGyVVx4N539p6aq8Xepqcb2wvlxW39qIc3dlr13qjyat-CUmMxTrkMR1lQPGmI0PvCDiTuWU5iepVrFwr1WRLZ6OPy9rLwe2BALK_dkF6TgoS2eDw4I2yxbUpZ8hJAjOsZQSsw/s400/blueberrypeachcornmealcobbler_opt.jpg" width="265" /></a></div>
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<i><b>Blueberry Peach Cornmeal Cobbler</b></i><br />
<i>For the topping:</i><br />
3/4 cup all-purpose flour<br />
1/4 cup yellow cornmeal<br />
1 teaspoon baking powder<br />
1 tablespoon sugar<br />
1/4 teaspoon salt<br />
1/4 teaspoon ground cinnamon<br />
4 tablespoons cold butter<br />
1/2 cup heavy cream or half & half<br />
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<i>For the filling:</i><br />
1.5 pounds peaches<br />
1 cup blueberries<br />
1 tablespoon lemon juice<br />
1/4 cup sugar<br />
1 tablespoon cornstarch<br />
1/2 teaspoon cinnamon<br />
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<span id="fullpost">Preheat the oven to 375 and lightly grease a 9-inch cake pan. Set aside.<br />
<br />Bring a large pot of water to a boil and cut an X on both ends of the peaches. Quickly add the peaches to the water, let cook 30 seconds, then remove. Rinse the peaches in cold water then peel off the skin. Slice the peaches and remove the pits. You should have about 4 cups.</span><br />
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<span id="fullpost">To make the topping, mix together the flour, cornmeal, baking
powder, sugar, salt, and cinnamon in a bowl. With knives, a pastry blender, or your
hands, work the cold butter into the dry ingredients until it’s crumbly.
Stir in the heavy cream until all ingredients are combined. The dough
will be really sticky.<br />
<br />
Place the peaches and blueberries in the greased cake pan. Add the lemon juice, sugar, cornstarch, and cinnamon to the fruit and toss gently so the fruit is well covered. Spoon the
batter on top and bake uncovered for 30 minutes or until brown and
bubbling.</span><br />
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<span id="fullpost">Source: <a href="http://www.homesicktexan.com/2010/07/blueberry-peach-cobbler.html" target="_blank">Homesick Texan</a> </span>Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com1tag:blogger.com,1999:blog-8898828833483385959.post-9585719709664596882016-08-31T07:00:00.000-04:002016-08-31T21:02:00.850-04:00Texas Toothpicks with Buttermilk Ranch<br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Crispy jalapeno sticks are quickly fried in a tempura batter and served with a quick and easy homemade buttermilk ranch dressing for dipping. The perfect addition to your next tailgate party!</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span id="docs-internal-guid-319bf583-de33-240f-fd0f-2b831400391f" style="background-color: transparent; color: black; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Though we live in Panther territory now, my husband is still a HUGE Cowboys fan! You can take the Texan out of Texas but you can't take their football team from them :) Obviously anything football related in our house gets themed to our home state so I chose to make a popular Texas appetizer as my tailgate recipe! </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span id="docs-internal-guid-319bf583-de33-240f-fd0f-2b831400391f" style="background-color: transparent; color: black; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Texas Toothpicks are simply tempura jalapeno sticks - inexpensive, easy to make, and addictive! Texans <i>love</i> ranch so of course it's best dipped in a creamy, cool buttermilk ranch dressing. This ranch takes just a few staple ingredients and about 5 minutes to make.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span id="docs-internal-guid-319bf583-de33-240f-fd0f-2b831400391f" style="background-color: transparent; color: black; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">The toothpicks are crispy on the outside, with a soft jalapeno inside, and, since you remove the stems and seeds, very little heat. </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span id="docs-internal-guid-319bf583-de33-240f-fd0f-2b831400391f" style="background-color: transparent; color: black; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">This is the perfect snack to share while cheering on America's Team! </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span id="docs-internal-guid-319bf583-de33-240f-fd0f-2b831400391f" style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;"><br />
</span></span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span id="docs-internal-guid-319bf583-de33-240f-fd0f-2b831400391f" style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Psst - 1 pound of jalapenos is a LOT. Feel free to cut it down for a smaller crowd!</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs1X66WXDx6wdVZHHHOU67LGx6IDdc5u2ftgOzvlua5rFNtpkdt4t4lI-V8VsA75YZgXg23Xj7kEBdaghivyHzQoUOAbGxLIUdb5Dycexhj66LMd4THE5afnvHwgW8zuAd2bXtdFodcJc/s400/texastoothpicks_opt.jpg" width="280" /></div><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Texas Toothpicks with Buttermilk Ranch</i></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>For the toothpicks: </i></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1 lb jalapenos, stemmed, seeded, and sliced into long thin strips</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1 cup all purpose flour</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">2 eggs</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon salt</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon black pepper</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon garlic powder</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1 cup cold beer</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">vegetable oil, for frying</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>For the ranch (best prepared 2+ hours in advance and refrigerated):</i></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup sour cream</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup buttermilk</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup mayo (not Miracle Whip!)</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon dried parsley</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1.5 teaspoons dried dill</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon onion powder</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon garlic powder</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">salt and pepper, to taste</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">To make the toothpicks, preheat the oil in a Dutch oven or deep pot until it reaches 365 degrees.</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">In a medium mixing bowl, whisk together the flour, eggs, and spices. Slowly pour in the beer and gently whisk together, being careful to not eliminate all the bubbles.</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Once the oil is ready, dip each jalapeno strip in the batter until well coated and carefully place it in the oil. Fry several at a time, being careful to not overcrowd the pot.</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Let fry until golden brown and crispy on all sides. It will not reach a deep brown color. Remove with a slotted spoon onto a paper towel lined plate. Salt, to taste, while hot. Continue with remaining strips.</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">To make the ranch dressing, whisk together all ingredients in a medium bowl. Taste and adjust seasonings, if needed. If too thick, add a touch of buttermilk to thin slightly. Cover and refrigerate at least 2 hours to help flavors meld. Can be stored in the refrigerator for up to 7 days.</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Just in time for football season, I've joined a group of bloggers from all over the country to bring you 64 tailgating recipes for your next football party. Click on their links below to join in!<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;"> </span></span></span><br />
<div dir="ltr" id="docs-internal-guid-319bf583-de52-8e45-3e33-eb5c9bdc59f8" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span id="docs-internal-guid-319bf583-de33-240f-fd0f-2b831400391f" style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day. </span></span></span></div><div dir="ltr" id="docs-internal-guid-319bf583-de52-8e45-3e33-eb5c9bdc59f8" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br />
</div><div dir="ltr" id="docs-internal-guid-319bf583-de52-8e45-3e33-eb5c9bdc59f8" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-f5pOKx3N51DCXoLiIJFn-aQeQTp8ZFSqyQDDQsM9GmtkKGxUSWDtThZ93rjup3UN78CeV9RQlHy6-Bu20VJxuPmwdfXLcsnWaF8z_RPhIQWSM_oYiS6NppdyETFUPQalvFTdhD-m3A/s1600/tailgate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-f5pOKx3N51DCXoLiIJFn-aQeQTp8ZFSqyQDDQsM9GmtkKGxUSWDtThZ93rjup3UN78CeV9RQlHy6-Bu20VJxuPmwdfXLcsnWaF8z_RPhIQWSM_oYiS6NppdyETFUPQalvFTdhD-m3A/s640/tailgate.jpg" width="456" /></a></div><br />
</div><div style="display: none;"><img alt="64 recipes for the perfect football tailgate! Check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to cheer on your team! #foodiefootballfans" class="alignnone size-full wp-image-7989" src="http://feastandwest.com/wp-content/uploads/2016/08/tailgating-recipes-pin.jpg" height="2940" width="735" /></div><br />
<a href="http://2cookinmamas.com/2016/08/31/spicy-mexican-cheese-dip/" rel="nofollow" target="_blank">Spicy Mexican Cheese Dip</a> by 2 Cookin Mamas<br />
<a href="http://www.adishofdailylife.com/2016/08/salsa-verde-recipe/" rel="nofollow" target="_blank">Salsa Verde</a> by A Dish of Daily Life<br />
<a href="http://www.joyfullymad.com/skillet-sausage-dip-tailgating-recipes/" rel="nofollow" target="_blank">Skillet Sausage Dip</a> by A Joyfully Mad Kitchen<br />
<a href="http://www.alittlegathering.com/blog/2016/08/31/sausage-onion-peppers-pigs-in-a-blanket" rel="nofollow" target="_blank">Sausage, Peppers + Onions Pigs in a Blanket</a> by A Little Gathering<br />
<a href="http://amindfullmom.com/grilled-jalapeno-poppers" rel="nofollow" target="_blank">Grilled Jalapeno Poppers</a> by A Mind Full Mom<br />
<a href="http://asimplergrace.blogspot.com/2016/08/beer-brats-bake.html" rel="nofollow" target="_blank">Beer & Brats Bake</a> by A Simpler Grace<br />
<a href="http://anoregoncottage.com/black-bottom-maple-pecan-pie-bars/" rel="nofollow" target="_blank">Black Bottom Maple Pecan Pie Bars</a> by An Oregon Cottage<br />
<a href="http://www.erinbrighton.com/crispy-baked-buffalo-wings/" rel="nofollow" target="_blank">Crispy Baked Buffalo Wings</a> by And She Cooks<br />
<a href="http://www.aroundmyfamilytable.com/blackberry-bbq-sticky-wings/" rel="nofollow" target="_blank">Blackberry BBQ Sticky Wings</a> by Around My Family Table<br />
<a href="http://wp.me/p4NJ3s-1PX" rel="nofollow" target="_blank">Cheesy Pull Apart Garlic Bread</a> by Beer Girl Cooks<br />
<a href="http://www.bodyrebooted.com/2016/08/30/black-bean-corn-salsa/" rel="nofollow" target="_blank">Black Bean & Corn Salsa</a> by Body Rebooted<br />
<a href="http://breadboozebacon.com/roasted-garlic-bbq-chicken-wings-recipe" rel="nofollow" target="_blank">Roasted Garlic BBQ Chicken Wings Recipe</a> by Bread Booze Bacon<br />
<a href="http://www.brunchnbites.com/smoky-jalapeno-poppers/" rel="nofollow" target="_blank">Smoky Jalapeno Poppers</a> by Brunch-n-Bites<br />
<a href="http://bucketlisttummy.com/sweet-potato-nachos/" rel="nofollow" target="_blank">Loaded Sweet Potato Nachos</a> by Bucket List Tummy<br />
<a href="http://www.cafeterrablog.com/2016/08/18/deconstructed-smoked-chicken-chile-relleno/" rel="nofollow" target="_blank">Deconstructed Smoked Chicken Chile Relleno</a> by Cafe Terra<br />
<a href="http://www.cakenknife.com/chicken-spinach-artichoke-dip-french-bread/" rel="nofollow" target="_blank">Chicken Spinach & Artichoke Dip French Bread</a> by Cake 'n Knife<br />
<a href="http://www.casadecrews.com/2016/08/cuban-sandwich-quesadillas.html" rel="nofollow" target="_blank">Cuban Sandwich Quesadillas</a> by Casa de Crews<br />
<a href="http://celebrating-family.com/grilled-asparagus" rel="nofollow" target="_blank">Grilled Asparagus Spears </a> by Celebrating Family<br />
<a href="http://clubnarwhalblog.com/2016/08/sweet-and-salty-blueberry-popcorn.html/" rel="nofollow" target="_blank">Sweet and Salty Blueberry Popcorn</a> by Club Narwhal<br />
<a href="http://coffeelovetravel.com/foodie-football-fan-buffalo-bites/" rel="nofollow" target="_blank">Buffalo Chicken Poppers</a> by Coffee Love Travel<br />
<a href="http://culinary-adventures-with-cam.blogspot.com/2016/08/sea-bass-skewers-blackbeard-cocktails.html" rel="nofollow" target="_blank">Sea Bass Skewers + Blackbeard Cocktails</a> by Culinary Adventures with Camilla<br />
<a href="http://dashofherbs.com/buffalo-chicken-poppers/" rel="nofollow" target="_blank">Buffalo Chicken Poppers</a> by Dash of Herbs<br />
<a href="http://www.familyfoodonthetable.com/easy-chicken-roll-ups-cream-cheese-veggies" rel="nofollow" target="_blank">Easy chicken roll ups with cream cheese and veggies</a> by Family Food on the Table<br />
<a href="http://feastandwest.com/2016/08/31/bottled-tailgate-cocktails/" rel="nofollow" target="_blank">Bottled Tailgate Cocktails</a> by Feast + West<br />
<a href="http://foodal.com/recipes/beef/the-best-arrachera-fajitas/" rel="nofollow" target="_blank">The Best Tex-Mex Arrachera Fajitas</a> by Foodal<br />
<a href="http://foodbyjonister.com/recipe/loaded-guacamole/" rel="nofollow" target="_blank">Loaded Guacamole </a> by foodbyjonister<br />
<a href="http://www.foodtasticmom.com/2016/08/31/cincinnati-nachos/" rel="nofollow" target="_blank">Cincinnati Nachos</a> by Foodtastic Mom<br />
<a href="http://www.4theloveoffoodblog.com/2016/08/cajun-red-beans-and-andouille-sausage.html" rel="nofollow" target="_blank">Cajun Red Beans and Andouille Sausage Stuffed Mushrooms</a> by For the Love of Food<br />
<a href="http://www.glistenandgracedesign.com/grilled-shrimp-pizza/" rel="nofollow" target="_blank">Grilled Shrimp Pizza</a> by Glisten and Grace<br />
<a href="http://hellolittlehome.com/mini-bell-pepper-nachos/" rel="nofollow" target="_blank">Mini Bell Pepper Nachos</a> by Hello Little Home<br />
<a href="http://www.honeyandbirch.com/slow-cooker-sweet-spicy-meatballs/" rel="nofollow" target="_blank">Slow Cooker Sweet Spicy Meatballs</a> by Honey & Birch<br />
<a href="http://www.laurenskitchentheblog.com/bbq-chicken-wontons/" rel="nofollow" target="_blank">BBQ Chicken Wontons</a> by Lauren's Kitchen<br />
<a href="http://www.lifesambrosia.com/loaded-tailgate-tots-recipe" rel="nofollow" target="_blank">Loaded Tailgate Tots </a> by Life's Ambrosia<br />
<a href="http://www.memeinge.com/blog/ricotta-and-fig-bites/" rel="nofollow" target="_blank">Ricotta & Fig Bites</a> by Living Well Kitchen<br />
<a href="http://www.lizzyisdizzy.com/2016/08/celebrate-football-season-tailgate-tacos/" rel="nofollow" target="_blank">Tailgate Tacos</a> by Lizzy is Dizzy<br />
<a href="http://www.loavesanddishes.net/nashville-hot-chicken-wings/" rel="nofollow" target="_blank">Nashville Hot Chicken Wings</a> by Loaves & Dishes<br />
<a href="http://www.loveandflour.com/cincinnati-chili-dip" rel="nofollow" target="_blank">Cincinnati Chili Dip</a> by Love & Flour<br />
<a href="http://www.lovebakesgoodcakes.com/2016/08/slow-cooker-bbq-pulled-pork-sandwiches.html" rel="nofollow" target="_blank">{Slow Cooker} BBQ Pulled Pork Sandwiches</a> by Love Bakes Good Cakes<br />
<a href="http://lovesfoodlovestoeat.blogspot.com/2016/08/tailgate-bloody-marys.html" rel="nofollow" target="_blank">Tailgate Bloody Marys</a> by Loves Food, Loves to Eat<br />
<a href="http://www.macheesmo.com/sweet-korean-chicken-wings" rel="nofollow" target="_blank">Sweet Korean Chicken Wings</a> by Macheesmo<br />
<a href="http://www.meandmypinkmixer.com/2016/08/bacon-wrapped-tater-tots.html" rel="nofollow" target="_blank">Bacon Wrapped Tater Tots</a> by Me and My Pink Mixer<br />
<a href="http://www.mixplorology.com/home/2016/8/31/beergria-a-tailgate-recipe" rel="nofollow" target="_blank">Beer Sangria</a> by Mixplorology<br />
<a href="http://momsmessymiracles.com/crab-pretzels" rel="nofollow" target="_blank">Crab Pretzels</a> by Mom's Messy Miracles<br />
<a href="http://niksnacksonline.com/2016/08/hot-bacon-dip.html" rel="nofollow" target="_blank">Hot Bacon Dip</a> by Nik Snacks<br />
<a href="http://www.offtheeatenpathblog.com/2016/08/31/build-your-own-bloody-mary-bar/" rel="nofollow" target="_blank">Build Your Own Bloody Mary Bar</a> by Off the Eaten Path<br />
<a href="http://orderinthekitchen.com/chowder-stuffed-jalapeno-poppers/" rel="nofollow" target="_blank">Chowder Stuffed Jalapeno Poppers</a> by Order in the Kitchen<br />
<a href="http://www.peanutblossom.com/blog/2016/08/old-fashioned-sweet-recipe.html" rel="nofollow" target="_blank">Old Fashioned Sweet</a> by Peanut Blossom<br />
<a href="http://www.polkadottedbluejay.com/2016/08/baked-mac-and-cheese-cups.html" rel="nofollow" target="_blank">Baked Mac and Cheese Cups</a> by Polka Dotted Blue Jay<br />
<a href="http://seeaimeecook.blogspot.com/2016/08/texas-toothpicks-with-buttermilk-ranch.html" rel="nofollow" target="_blank">Texas Toothpicks with Buttermilk Ranch</a> by See Aimee Cook<br />
<a href="http://shawsimpleswaps.com/pretzel-turkey-meatballs-nfl-tailgate-eats/" rel="nofollow" target="_blank">Pretzel Turkey Meatballs (GF, DF, SF)</a> by Shaws Simple Swaps<br />
<a href="http://simpleandsavory.com/hearty-vegetable-chili/" rel="nofollow" target="_blank">Hearty Vegetable Chili</a> by Simple and Savory<br />
<a href="http://www.simplifylivelove.com/focaccia-pizza/" rel="nofollow" target="_blank">Focaccia Pizza</a> by Simplify, Live, Love<br />
<a href="http://www.sustainingthepowers.com/sweet-potato-skins-stuffed-with-pulled-pork" rel="nofollow" target="_blank">Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork</a> by Sustaining the Powers<br />
<a href="http://thebakermama.com/recipes/bacon-wrapped-cheeseburger-bites/" rel="nofollow" target="_blank">Bacon-Wrapped Cheeseburger Bites</a> by The BakerMama<br />
<a href="http://www.thecreativebite.com/buffalo-chicken-pasta-salad/" rel="nofollow" target="_blank">Buffalo Chicken Pasta Salad</a> by The Creative Bite<br />
<a href="http://thecrumbycupcake.com/german-potato-skins/" rel="nofollow" target="_blank">German Potato Skins</a> by The Crumby Cupcake<br />
<a href="http://www.theculinarycompass.com/old-bay-trail-mix/" rel="nofollow" target="_blank">Old Bay Trail Mix</a> by The Culinary Compass<br />
<a href="http://www.thelifejolie.com/meat-lovers-pizza-bites/" rel="nofollow" target="_blank">Meat Lover's Pizza Bites</a> by The Life Jolie<br />
<a href="http://themexitalian.com/tailgate-special-raspberry-chipotle-black-bean-dip" rel="nofollow" target="_blank">Raspberry Chipotle Black Bean Dip</a> by The Mexitalian<br />
<a href="http://www.thesecretingredientis.com/grilled-asian-chicken-wings/" rel="nofollow" target="_blank">Grilled Asian Chicken Wings & Shishito Peppers</a> by The Secret Ingredient Is<br />
<a href="http://www.thespeckledpalate.com/blackened-shrimp-tacos/" rel="nofollow" target="_blank">Blackened Shrimp Tacos</a> by The Speckled Palate<br />
<a href="http://www.twoplacesatonceblog.com/2016/08/honeydew-melon-refresher.html" rel="nofollow" target="_blank">Honeydew Melon Refresher</a> by Two Places at Once<br />
<a href="http://www.westviamidwest.com/grilled-sauerkraut-stuffed-brats/" rel="nofollow" target="_blank">Grilled Sauerkraut Stuffed Brats </a> by West via Midwest<br />
<a href="http://whatagirleats.com/savory-sausage-apple-sage-hand-pies/" rel="nofollow" target="_blank">Sausage Apple and Sage Hand Pies</a> by What A Girl Eats<br />
Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com4tag:blogger.com,1999:blog-8898828833483385959.post-87524116152114129102016-08-25T10:30:00.000-04:002016-08-25T10:30:07.917-04:00One Pot Mac and Cheese<br />
<br />
This super creamy mac & cheese is cooked in just one pot - noodles and all! Who doesn't love a big bowl of mac & cheese?<br />
<br />
Typically when I cook dinner, I look for the most efficient way of making a dish - without sacrificing any flavor. Not only do I just prefer to have less pots on the stove, but I also know my husband appreciates it when he does the dishes later that night. I know I can't be the only one so I was stoked to find a true one-pot recipe for macaroni and cheese.<br />
<br />
I'm a huge mac & cheese person; I will happily order it at my favorite noodle place as my lunch and never miss the meat and veggies. But making it at home can be a drag, especially if I'm doing a baked version. The roux, the cheese sauce, the noodles, it all just seems to take a lot of effort after a long workday.<br />
<br />
This version cooks completely on the stove and in one pot. Now, it does require some attention; you will have to stir constantly and it will thicken quite a bit once it begins to cool so it's not the best recipe to take to a potluck. A baked mac & cheese is perfect for that occasion ;) But if you're looking for a quick side dish, this is the mac & cheese for you. We LOVED it.<br />
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It's incredibly creamy and cheesy - two things that are important for a good mac & cheese!<br />
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<br />
<i><b>One Pot Mac & Cheese</b></i><br />
1 pound small pasta<br />
~3 cups water<br />
2-3 cups low fat milk<br />
1 teaspoon mustard powder<br />
2 teaspoons salt, plus more to taste<br />
1 tablespoon butter<br />
1 teaspoon garlic powder<br />
8 ounces sharp cheddar, shredded<br />
Fresh ground pepper, to taste<br />
<br />
Place the dry pasta in a colander and rinse under water. Let drain.<br />
<br />
In a medium pot, combine the water and drained pasta. Place on medium heat and bring to a low simmer. Stir frequently!<br />
<br />
Once simmering, add 2 cups of the milk and bring it back to a simmer then turn the heat to low immediately. Continuing stirring frequently to avoid the milk burning to the bottom of your pan. As you stir, add additional milk as needed to ensure the pasta does not dry out. Depending upon the pasta and milk you use, you may need to add quite a bit more milk to keep the pasta cooking. Cook about 10 minutes or until the pasta is tender and the milk mostly absorbed but not completely gone.<br />
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When the pasta is cooked, add the mustard powder, salt, and cheddar. Stir until evenly melted into the pasta. Add more milk, if needed, to loosen. Taste and adjust salt and add pepper.<br />
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Remove from heat and serve immediately. It will begin to thicken quickly once it starts to cool off.<br />
<br />
Source: adapted from <a href="http://www.plainchicken.com/2010/09/one-pot-mac-cheese.html" target="_blank">Plain Chicken</a> and <a href="http://whiteonricecouple.com/cheese/stove-top-one-pot-macaroni-cheese-recipe/" target="_blank">White on Rice Couple</a> Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0tag:blogger.com,1999:blog-8898828833483385959.post-50458885568231280472016-08-21T09:00:00.000-04:002016-08-21T09:00:16.018-04:00Loose Meat Sandwiches (aka Maid-Rites)<br />
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An Iowa classic! Seasoned ground beef, topped with mustard and pickles, is served on a hamburger bun. This Midwest favorite is easily whipped up in 30 minutes (or less!).<br />
<br />
Y'all... I must admit that one of my very favorite sitcoms is <i>Roseanne</i>. I've seen every episode a bajillion times and can't help but stop and watch it anytime it's on. Except the season after they win the lottery; it's a disgrace. If you're unfamiliar with <i>Roseanne</i>, a major plot-line is that Roseanne opens a loosemeat sandwich restaurant. Incidentally, the restaurant they based it off is located in Iowa - home of the loosemeat sandwich!<br />
<br />
Though originally created at a restaurant in Sioux City, Iowa, Maid-Rite made them famous (and more readily available) which is why many people just called them "Maid-Rites" now.<br />
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Over the summer, I hosted two cooking camps for kids and each day we cooked from a different region. We made this on the Midwest day and they were a hit! They couldn't be easier, either ;) My kids not only loved making them, but they also loved eating them for lunch!<br />
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<i>Serve them with a spoon so you can shovel in all that goodness that will fall right out of your bun!</i><br />
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<br />
<b><i>Loose Meat Sandwiches</i></b><br />
1 lb ground sirloin<br />
1 tablespoon <a href="http://amzn.to/2brp53y" target="_blank">Crisco</a><br />
2 teaspoons salt, plus more to taste<br />
1 onion, finely chopped<br />
1 tablespoon yellow mustard<br />
1 tablespoon white vinegar<br />
1 tablespoon sugar<br />
water, to cover<br />
pepper, to taste<br />
hamburger buns, buttered and toasted<br />
yellow mustard, for serving<br />
dill pickle slices, for serving<br />
<br />
In a large cast-iron skillet over medium heat, melt the Crisco. Once melted, lightly salt the bottom of the pan. Add the beef and, using a wooden spoon, break up the meat until it's small crumbles. Add the chopped onion and cook, mixing it into the beef, until the onions are softened and the beef is browned.<br />
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Once it's browned, drain off any fat and return the skillet to the heat. Add the mustard, vinegar, sugar, and just enough water to barely cover the meat.<br />
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Cook, at a simmer, until the water is cooked out, about 15-20 minutes. Add salt and pepper to taste.<br />
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Scoop the beef onto the toasted buns and then top with mustard and pickles. Serve with a spoon - you'll need it!<br />
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Source: slightly adapted from <a href="http://www.food.com/recipe/the-blue-mill-tavern-loosemeat-sandwich-87075" target="_blank">Food.com</a>Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com1tag:blogger.com,1999:blog-8898828833483385959.post-84004661582991301772016-08-18T09:00:00.000-04:002016-08-18T09:00:21.521-04:00Kentucky Derby Pie<br />
This pecan pie meets chocolate chip cookie pie is sinfully delicious and <i>so </i>easy to make. It's gooey, chocolately, sweet, and will quickly become a family favorite!<br />
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I realize that the original Derby Pie is made with walnuts (not pecans) and some bourbon but 1) I like pecans better and 2) this is so good, you won't miss the bourbon... but if you do, you can always throw some in. I'm not much of a baker but I couldn't believe how ridiculously easy this pie is. I included it in the children's cooking camp I hosted this summer and the kids easily threw several pies together with minimal supervision. So if 7 year olds can make it, I know anyone can!<br />
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Every single person who snagged a slice requested the recipe - it's that good! If you like pecan pie or chocolate chip cookies, you'll love this. It's like pecan pie and chocolate chip cookie pie got married and created this beautiful love child. You must try it!<br />
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<i><b>Kentucky Derby Pie</b></i><br />
1/2 cup butter, melted<br />
1 cup sugar<br />
2 eggs <br />
1 teaspoon vanilla<br />
1/2 teaspoon salt<br />
1/2 cup all-purpose flour<br />
1 cup chopped pecans<br />
1 cup semi-sweet chocolate chips<br />
1 frozen deep dish pie crust<br />
<br />
Preheat the oven to 325. <br />
<br />
In a large mixing bowl, combine the melted butter and sugar, mixing well. Allow butter to cool a minute or two and then add the eggs and vanilla. Mix well. Add salt and flour, mixing well.<br />
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Fold in the pecans and chocolate chips.<br />
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Pour the mixture into the deep dish pie crust and bake for 1 hour. Let cool for 1-2 hours before slicing.<br />
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Source: adapted from <a href="http://cupcakesandkalechips.com/kentucky-derby-pie/" target="_blank">Cupcakes and Kale Chips </a>Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0tag:blogger.com,1999:blog-8898828833483385959.post-58479680873168877102016-08-16T08:59:00.000-04:002016-08-16T08:59:07.669-04:00Brown Sugar Salmon with Caramelized Pineapple Quinoa<br />
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Brown sugar and honey marinated salmon is baked and served on a bed of coconut milk quinoa and caramelized pineapples. This sweet, Asian inspired meal is quick and delicious!<br />
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Last week, I was at camp with my church kids on the beach - which is amazing in itself - but it also makes me crave all things seafood. Is there anything better than fresh seafood right on the coast? I didn't have any control over the camp food menu but the trip sure inspired me to stock my menu this week full of seafood - salmon included! I love salmon any way it's prepared but this may just be my new favorite way.<br />
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The marinade gives a sweet and teriyaki-like flavor to the salmon but that brown sugar glaze takes it over the top. And paired with quinoa? Sold! I don't eat much raw pineapple but I can throw down some cooked pineapple and it paired beautifully with quinoa.<br />
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Set this to marinade before you leave for work and you can whip up dinner in minutes when you get home. Just don't overcook the salmon!<br />
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<br />
<b><i>Brown Sugar Salmon with Caramelized Pineapple Quinoa</i></b><br />
<i>For the salmon:</i><br />
1 pound salmon<br />
1/4 cup packed brown sugar<br />
1 tablespoon honey<br />
1/2 cup reduced sodium soy sauce<br />
1/4 cup fresh pineapple juice<br />
1 teaspoon dijon mustard<br />
1 teaspoon toasted sesame oil<br />
1 tablespoon olive oil<br />
1 teaspoon freshly grated ginger<br />
2 cloves garlic, finely minced<br />
1 teaspoon red chili pepper flakes (optional)<br />
1/2 of a whole pineapple, peeled, cored, and cut into small chunks<br />
<br />
<i>For the quinoa:</i><br />
3/4 cup uncooked quinoa<br />
1 cup coconut milk<br />
1/2 cup water<br />
1/4 cup diced red onion<br />
1/4 cup chopped fresh cilantro<br />
lime juice, to taste<br />
salt <br />
<br />
<br />
In a large bowl, whisk together the marinade: brown sugar, honey, soy sauce, pineapple juice, dijon mustard, sesame oil, olive oil, ginger, garlic, and red pepper flakes. Place the salmon in a ziplock and pour the marinade over top. Seal and place in the refrigerator for up to 8 hours (at least 1 hour).<br />
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Once ready to cook, preheat oven to 400 and spray a rimmed baking sheet with cooking spray. Use tongs to remove the salmon from the marinade and place it skin side down on the pan. Scatter the pineapple chunks around the salmon. Brush leftover marinade over top of both salmon and pineapple and sprinkle a little brown sugar for extra caramelization. Bake for 15-20 minutes or until salmon flakes easily. Flip the oven to broil and broil a minute or two for additional caramelization on top.<br />
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While the salmon bakes, prepare the quinoa. In a medium saucepan, bring the water and coconut milk to a boil. Reduce heat to low, add quinoa, and cover. Simmer until all liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff with a fork and add red onion and cilantro. When pineapple is finished cooking, add it to the quinoa along with salt and lime juice to taste.<br />
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Serve salmon alongside quinoa, drizzling with extra honey is desired.<br />
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Source: slightly adapted from <a href="http://www.ambitiouskitchen.com/2013/05/brown-sugar-honey-marinated-salmon-with-caramelized-pineapple-quinoa/" target="_blank">Ambitious Kitchen </a>Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0tag:blogger.com,1999:blog-8898828833483385959.post-15768913099546282002016-08-06T09:00:00.000-04:002016-08-06T09:00:12.938-04:00Chicken Meatloaf with Zucchini and Dill<br />
A flavorful - and healthy - twist on the traditional meatloaf! Lean ground chicken is combined with lots of shredded zucchini, garlic, lemon, and fresh chopped dill. A great way to use summer produce!<br />
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I'm always jealous of those of you with amazing gardens! Every few years, I get a bee in my bonnet, buy pots, plants, and give it the old college try... for about a week. Then I forget to water them (a must in the south!) and they are quickly tossed in the trash. <br />
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For those of you blessed with a green thumb (and a memory to water your plants!) that might be frantically looking for ways to use up zucchini, this is another great recipe to try! Similar to a zucchini brownie, you grate the zucchini and it keeps your food moist and delicious. And no one likes a dry meatloaf (or brownie!).<br />
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Meatloaf and mashed potatoes are one of my favorite cold weather dishes and this light, veggie stuffed chicken version is perfect for the hot weather! I served this alongside potato salad and <a href="http://seeaimeecook.blogspot.com/2016/07/cowboy-beans.html" target="_blank">cowboy beans</a> (pictured). So good!<br />
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<i>Psst - you can totally throw in other fresh herbs if you 1) aren't a dill fan or 2) have others on hand.</i><br />
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<b><i>Chicken Meatloaf with Zucchini & Dill</i></b></div>
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2 medium zucchini</div>
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4 tablespoons chopped fresh dill</div>
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4 cloves minced garlic</div>
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1/2 teaspoon lemon zest</div>
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1 lb ground chicken (92% lean)</div>
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salt and pepper, to taste</div>
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Preheat oven to 400.</div>
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Grate zucchini then place it in a clean towel and squeeze dry. </div>
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In a large mixing bowl, combine the grated zucchini, dill, minced garlic, lemon zest, ground chicken, and salt and pepper. Gently mix together, being careful to not overwork the meat, and form into a 4x8 inch loaf. Place on a baking sheet and bake for around 45 minutes or until the temp reaches 160 degrees.</div>
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Let rest 5 minutes then slice and serve.</div>
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Source: adapted from Rachael Ray Magazine<i></i>Aimee ~ See Aimee Cookhttp://www.blogger.com/profile/01218722664466348154noreply@blogger.com0