tag:blogger.com,1999:blog-75692882396469002862024-03-04T22:44:13.778-06:00A Thyme To EatAnonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.comBlogger193125tag:blogger.com,1999:blog-7569288239646900286.post-1406038172364289382013-12-12T22:00:00.001-06:002013-12-12T22:00:38.331-06:00Mexican Quinoa<div class="separator" style="clear: both; text-align: center;">
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I used to be a quinoa skeptic<b>.</b></div>
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I thought quinoa was a bland excuse for a rice substitute. Sure it was packed with nutrients, but I just couldn't get over the taste.</div>
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That was until I had Suzie's quinoa. It was full of complex flavor, worthy of substituting for rice. I had to know her secret.</div>
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She used the same method to prepare quinoa as she did risotto. Toasting the grains, adding sautéed onions, replacing water with chicken stock all add layers to the flavor.</div>
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That was the beginning of my quinoa journey.</div>
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I started trying more and more quinoa recipes, and actually enjoyed them. The real turning point, however, was the discovery of Mexican quinoa.</div>
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It's basically a meatless, healthy burrito bowl. And I love it! It's also super easy and quick to prepare, and it keeps well for leftovers.</div>
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Ingredients</div>
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1 cup quinoa</div>
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2 tbsp coconut oil</div>
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1/2 cup diced yellow onion</div>
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2-3 garlic cloves, minced</div>
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2 cups chicken broth</div>
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3 tbsp taco seasoning</div>
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1 can Rotel tomatoes</div>
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1 can black beans, drained and rinsed</div>
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Shredded cheese</div>
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Plain Greek yogurt or sour cream</div>
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1-2 avocados cubed</div>
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Directions</div>
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Heat the oil in a large pot over medium high heat. Saute the the onions for 2-3 minutes until soft then add the garlic and saute a few more minutes until fragrant. Add the quinoa and toast in the oil until all the oil is absorbed and you can smell the nuttiness of the quinoa, about 3 min.</div>
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Pour in the chicken stock, rotel tomatoes, beans and taco seasoning and store to combine. Bring the contents to a boil. Reduces heat to a simmer, cover and cook for 15 min, or until the liquid is fully absorbed.</div>
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Serve in a bowl and top with shredded cheese, avocados, sour cream/Greek yogurt and salsa.</div>
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Anonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.com0tag:blogger.com,1999:blog-7569288239646900286.post-9094130560476425062013-12-03T19:20:00.000-06:002013-12-03T19:20:06.374-06:00My Return to BloggingIt's been a little over one year since my last post.<br />
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I didn't intend to go a year between postings. I certainly didn't intend to take a hiatus from blogging. But while I wasn't looking, that's what happened.<br />
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The last year has been a whirlwind. We added a puppy, a new job, and new responsibilities. It's been a great year, but a busy year.<br />
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When 2012 ended I thought that once the crazy of the holidays passed I would be all ready to get back in the blogging swing. I had no idea that the holiday crazy was nothing compared to what early 2013 would have in store.<br />
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In January, Robert started a new job in Austin, even though my work kept me in Dallas. How did we manage that? Well, for 6 months Robert woke up and hit the road at 6:30am every Monday morning, not to return until late on Friday evening. Being apart during the work week was hard, but he was having the time of his life. On the weekends, with Robert finally home, blogging about culinary adventures was far from my mind.<br />
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Meanwhile, back in Dallas, I was quickly learning that a new puppy is <u>a lot </u>more like a new baby than I ever imagined. Late night wails, frequent feedings, and complete dependence on me took up <u>a lot</u> of my time. I loved it, but Asta kept me from blogging too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJ0M75mbfxqqiE7xCyKjPu6ilZDBHlfRnC-33o_DWq0jv1Z1g6nBo8RZwtfo4k3FSQ4nGiGmEf6-uFAbDnGNeGQ9wRM-9PIOPqyJJIioW1FbBqFQTNXkWoLW4aRpDwhpaPpItRk1pQc4/s1600/photo+(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJ0M75mbfxqqiE7xCyKjPu6ilZDBHlfRnC-33o_DWq0jv1Z1g6nBo8RZwtfo4k3FSQ4nGiGmEf6-uFAbDnGNeGQ9wRM-9PIOPqyJJIioW1FbBqFQTNXkWoLW4aRpDwhpaPpItRk1pQc4/s1600/photo+(12).JPG" height="320" width="240" /></a></div>
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In June, Robert transitioned back to Dallas, and I thought for sure my return to blogging was just around the corner. It turns out, it's really hard to get back in the swing of things. Not only was I not blogging in the six months Robert was in Austin, but I wasn't really cooking either.<br />
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I'm still trying to get back in the habit of cooking regularly. But I thought it was time to return to blogging. In the end, a quote from a fitness blog was what prompted my return. The quote read, "Because waiting for January 1 is so 2012."<br />
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It may be a while before my posting is back up to my 2011 standards, but I'm ready to start working at it again.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.com2tag:blogger.com,1999:blog-7569288239646900286.post-33138761051028316152012-11-19T14:10:00.000-06:002012-11-19T14:10:17.460-06:00Poached Pear Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXFBxDVcGndbLOXbS_KUK_OFaTc_kCMhyphenhyphenS3lx4f9JrBiMIm70AB19tzzKwjRiwEbSzsRKMdlrxRAOH1GmeVi4ItasSRT99EGTpTInthEemIECaVbphsA5DqrFFFxYLazr-7I-pp3yy30/s1600/photo+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXFBxDVcGndbLOXbS_KUK_OFaTc_kCMhyphenhyphenS3lx4f9JrBiMIm70AB19tzzKwjRiwEbSzsRKMdlrxRAOH1GmeVi4ItasSRT99EGTpTInthEemIECaVbphsA5DqrFFFxYLazr-7I-pp3yy30/s320/photo+(2).JPG" height="320" width="320" /></a></div>
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Last weekend, I received four beautiful Bartlett pears in my produce share. I love pears, but they always seem to go bad before I get around to eating them. So this time I decided to make them into a pie to avoid such a terrible fate, remembering that my mom made a similar decision last Christmas.<br />
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This pie is different in the one my mom made. I stumbled upon one pie online that poached the pears in wine and spices and I decided to try that approach. As you're on the hunt for a pie for your Thanksgiving table you should definitely consider adding this pie to your spread. Beyond the fact that this pie is absolutely delicious, you should make this pie for the wonderful smell that engulfs your kitchen during the poaching process. It smells like the holidays.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGPXJHOz2VAns9dlsJEzOQgxIppvSFKA_ENgKN9dTVahQirrRR2DNZgzN9pMRfXvjRNB2C2y-NivB9ePfCwq6hltYyVmKYNAv3PFJTE8rzqQRxZJrBWRsKh0q0l8TCRYbZyoAZsXlD3g/s1600/photo-9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGPXJHOz2VAns9dlsJEzOQgxIppvSFKA_ENgKN9dTVahQirrRR2DNZgzN9pMRfXvjRNB2C2y-NivB9ePfCwq6hltYyVmKYNAv3PFJTE8rzqQRxZJrBWRsKh0q0l8TCRYbZyoAZsXlD3g/s320/photo-9.JPG" height="320" width="320" /></a></div>
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Still not convinced? The day after I made this pie a coworker asked for the recipe to use as her entry in a pie bake off contest at work. I thought that would be it for my involvement, until I was asked to be a judge for the bake off. So on my lunch break, I sat on a panel of three judges and tasted 10 pies. It's a tough job, but somebody has to do it. :) My coworker put her own spin on the pie and added fresh cranberries and brought home the second place prize. (And no, I didn't rig the contest, the pie was just that good!)<br />
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<a href="https://docs.google.com/document/d/1yGKdJ-QoOZZGGjaqdQa-DJaDlsIM9kXb55XJYXNO6NM/edit">Printer Friendly Version</a><br />
<b>Poached Pear Pie</b><br />
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<b><u>Ingredients</u></b><br />
1 1/2 cups water<br />
1 cup sweet red wine<br />
1/4 cup sugar<br />
2 teaspoons vanilla<br />
2 cinnamon sticks<br />
1 tablespoon whole cloves<br />
1/4 teaspoon ground nutmeg<br />
4-5 pears<br />
1 cup fresh cranberries<br />
2 teaspoons cornstarch.<br />
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<b><u>Instructions</u></b><br />
Preheat the oven to 350 degrees.<br />
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Peel, core and quarter all the pears.<br />
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In a large pot, combine the water, wine, sugar, vanilla, and spices and bring to a boil.<br />
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Once boiling, place the pears in the liquid and reduce the heat to medium. Simmer for 20 minutes uncovered turning the pears once midway.<br />
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After 20 minutes, or when the pears are tender, remove the pears and place in a chilled bowl to cool. Also remove the cinnamon and cloves from the liquid and discard.<br />
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Return the liquid to a boil and cook until it has been reduced to about 3/4 cup. At this point whisk in the 2 teaspoons of cornstarch to thicken into a syrup.<br />
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Pour into a measuring cup and let cool.<br />
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Once the pears are cool enough to handle, cut the quarters into cubes.<br />
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Line the pie place with the bottom crust and spread the pear cubes and cranberries out evenly.<br />
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Pour the syrup reduction over the pears as evenly as possible and top with pats of butter.<br />
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Place the top crust, either whole with slits cut in or latticed like in the picture at the top of this post. (Note: I needed larger slits!)<br />
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Bake in the oven for 40 minutes or until the crust is golden and the filling is bubbly.<br />
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Be sure to let cool before cutting into the pie, no matter how delicious it tastes or your pie slice will fall apart, not that I speak from experience!<br />
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<a href="http://3.bp.blogspot.com/-2K9judl8YCo/UKmOTk_VrPI/AAAAAAAACDg/XAqDQelJH0Q/s1600/IMG_0671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2K9judl8YCo/UKmOTk_VrPI/AAAAAAAACDg/XAqDQelJH0Q/s1600/IMG_0671.JPG" height="213" width="320" /></a></div>
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<b>Source: </b>Adapted from the <a href="http://www.queensnotebook.com/2011/11/pear-gruyere-pie-thanksgiving-dessert-by-tim-and-melissa/">Queens Notebook</a></div>
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<b><u><br /></u></b>Anonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.com1tag:blogger.com,1999:blog-7569288239646900286.post-21745365629291332572012-09-17T22:14:00.000-05:002012-09-17T22:14:53.451-05:00Jalapeno Peach Glazed Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMxwQOSK3Q8qtAxyrknBa9soSJAx0DDtGVMheDnfRSkU6s72NqI24aD3KVE0OGDNZWc8rxIhi8n5vxKwfyH_PnwUr-cRGAEyCYI6C7PjP1-vFlFmI5dQ7fRzGb7XjNZjgJykXgypCxcU/s1600/IMG_0637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMxwQOSK3Q8qtAxyrknBa9soSJAx0DDtGVMheDnfRSkU6s72NqI24aD3KVE0OGDNZWc8rxIhi8n5vxKwfyH_PnwUr-cRGAEyCYI6C7PjP1-vFlFmI5dQ7fRzGb7XjNZjgJykXgypCxcU/s320/IMG_0637.JPG" width="213" /></a></div>
First, let me start with my sincerest apologies for my prolonged absence from writing. The past two months have been busy for Robert and I. In July, Robert diligently studied and then took the Texas Bar Exam. If any of you have taken the Bar, or lived with someone who has, then you know that experience can be life consuming. Although I wasn't the one taking the exam, I still had the long hours and sleepless nights that accompany preparing for such a big exam.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhennL7pQQGSjl5Pp7-MFA_GPHUa2Yi3Ln-1mREYfcpR74YPhFtQhswARmh5P0J6OZRQQA4Dggz9OhvqS4cqk2klfSUMKuxTDiloAzBwFOhKNa7xygWxYpNZTE56AwUZPVU4xbcLDEq6xU/s1600/IMG_0606.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhennL7pQQGSjl5Pp7-MFA_GPHUa2Yi3Ln-1mREYfcpR74YPhFtQhswARmh5P0J6OZRQQA4Dggz9OhvqS4cqk2klfSUMKuxTDiloAzBwFOhKNa7xygWxYpNZTE56AwUZPVU4xbcLDEq6xU/s320/IMG_0606.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Robert and I at <a href="http://www.rombauer.com/index.cfm">Rombauer Vineyards</a> overlooking Napa Valley</td></tr>
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After the Bar was firmly behind us, Robert and I escaped for a week in Napa to drink some wine, take in beautiful weather and scenery, and just enjoy each other. It was wonderful! The timing of our trip could not have been better planned as the day I got back to work I was in the middle of crunch time for a project at work that continued through the month of August and into the first of September.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRalWAx5-DYiYqvZ1nRAO8jcoyh7VCywf12N-wACapV6oW-gGBeZNRvFsBcNeYEw_nfuGsWuoDOE3pJ-rS2_UZeuxmvbfDuErDWFbdH7jaLPAL1feLTOcb0iphI1hQyDsVxnh65mch4aY/s1600/IMG_0559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRalWAx5-DYiYqvZ1nRAO8jcoyh7VCywf12N-wACapV6oW-gGBeZNRvFsBcNeYEw_nfuGsWuoDOE3pJ-rS2_UZeuxmvbfDuErDWFbdH7jaLPAL1feLTOcb0iphI1hQyDsVxnh65mch4aY/s320/IMG_0559.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pinot Noir Rose Wine with Pinot Noir grapes right off the vine</td></tr>
</tbody></table>
While I did not stop cooking during those two months, I did stop writing. Fortunately, during that time I stored up several delicious recipes that I hope to share with you soon! So, enough talk about what my life has been like of late, let's get to the food!<br />
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Last weekend, a good friend of ours was in town visiting his parents and invited us over for lunch where he served this jalapeno peach glazed chicken. After back to back meals of hamburgers at our tailgate for the A&M football game the day before, I was excited to have chicken and was delighted by the sweet and spicy flavors married in the glaze. I don't think we were home more than 10 minutes before I asked Robert to send an email asking for the recipe.<br />
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As I pulled up the recipe on food network yesterday, I was excited to have most of the ingredients for the glaze ready on hand. Unfortunately, I only had about half the amount of peach preserves the original recipe called for, but I did have some fresh peaches that were on the verge of going past their prime so I decided to go ahead with a little modification. Robert and I were pleased with the results and I really enjoyed the taste of the carmelized peaches on the chicken.<br />
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I hope you will enjoy this recipe the next time you grill out.<br />
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<a href="https://docs.google.com/document/d/1iyEYj0Q3z8WeF3Os0Wrs-_fVXSCi-gusQouxqGy4QJs/edit">Printer Friendly Version</a><br />
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<b>Jalapeno Peach Glazed Chicken</b><br />
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<b><u>Ingredients</u></b><br />
3-4 boneless skinless chicken breast halves<br />
1 cup peach preserves<br />
1 fresh peach, peeled and finely chopped<br />
1 small jalapeno, finely chopped<br />
1.5 tablespoons soy sauce<br />
1 tablespoon Dijon mustard<br />
3 tablespoons olive oil<br />
1 tablespoon minced garlic<br />
salt and pepper<br />
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<b><u>Instructions</u></b><br />
Bring a pot of water to boil. Take the fresh peach and cut an x in the bottom with a paring knife.<br />
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Place the peaches in the boiling water for a minute or so until you see the skin start to pull away from the x.<br />
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Place in an ice bath to stop the cooking. Once cooled, peel the peaches and finely chop.<br />
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In a medium bowl, combine the peach, preserves, jalapeno, garlic, soy sauce, mustard, olive oil and salt and pepper to taste.<br />
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Preheat the grill and season the chicken breasts on both sides with salt and pepper. When the grill is ready, place the chicken on the grill and cook for 5 minutes.<br />
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Flip, coat with a spoonful of the glaze each and cook for 5 more minutes.<br />
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Flip one last time and cook for about 8 minutes more, or until cooked through.<br />
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Remove and enjoy!<br />
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<b>Source: </b>Adapted from <a href="http://www.foodnetwork.com/recipes/bobby-flay/grilled-chicken-breasts-with-spicy-peach-glaze-recipe/index.html">Bobby Flay</a></div>
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<br />Anonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.com1tag:blogger.com,1999:blog-7569288239646900286.post-86955621908811310112012-07-24T15:00:00.000-05:002012-07-24T15:00:39.445-05:00Pork Tenderloin with Grilled Peaches and Green Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMDqXeFGPs9MrdL4GucXBtduQDqMpNB3DaMWBhNE6hdMyQoZcVra5h_IDUa4oCh9dYBLpVk9mQ3xsmEVvcO9iHDg0RBDcrL2hPxbbM8kMWrq4xQh2em1BuoET8ZJGGQtxmkLUSzRMXcOU/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMDqXeFGPs9MrdL4GucXBtduQDqMpNB3DaMWBhNE6hdMyQoZcVra5h_IDUa4oCh9dYBLpVk9mQ3xsmEVvcO9iHDg0RBDcrL2hPxbbM8kMWrq4xQh2em1BuoET8ZJGGQtxmkLUSzRMXcOU/s400/021.JPG" width="400" /></a></div>
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<span style="background-color: white;">Sorry again for the absence. No excuse. I am just too hot to cook. However, this dish was refreshing during our latest run of 100 plus temperatures! So...as it is supposed to be 100 plus for the next couple of days, I thought I would share this refreshing summery dish! There is something very old fashioned about this recipe to me as well. I cannot put my finger on it, but it just seems like something people would have had in the past for summertime Sunday suppers after sitting on the front porch drinking ice cold lemonade all afternoon. </span><br />
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Puppies on the back porch.</div>
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Enjoy this tasty and rather easy meal in the heat of summer when peaches reach the peak of peachiness! <span style="background-color: white;"> </span><br />
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Shafer sunbathing!</div>
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Cort looking as royal as ever!</div>
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<span style="background-color: white;">This recipe is from <a href="http://www.epicurious.com/recipes/food/views/Grilled-Pork-Chops-with-Peaches-and-Pole-Beans-395917">Epicurious</a>, and I have made only a few changes, most noteworthy being I use pork tenderloin versus their pork chops, and I cut the oil in half. </span><br />
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Shafer clearly has this lazy hot Sunday thing down. This is her favorite relaxing pose!</div>
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<span style="background-color: white;"><b><u><a href="https://docs.google.com/document/d/1UvyVYsZyPEsCkKVPSo6eWo1UAADYAigKkTndmLjIjQ4/edit">Printer Friendly Version</a></u></b></span><br />
<span style="background-color: white;"><b><u><br /></u></b></span><br />
<span style="background-color: white;"><b><u>Ingredients:</u></b></span><br />
<span style="background-color: white;">1/2 cup of olive oil</span><br />
<span style="background-color: white;">2 tablespoons Dijon mustard</span><br />
<span style="background-color: white;">2 tablespoons minced garlic</span><br />
<span style="background-color: white;">1/4 cup white wine vinegar</span><br />
<span style="background-color: white;">Freshly cracked black pepper (to taste)</span><br />
2-4 teaspoons of Kosher salt (to taste)<br />
<span style="background-color: white;">1 pork tenderloin</span><br />
<span style="background-color: white;">1 pound of fresh haricots verts or green beans</span><br />
<span style="background-color: white;">3-4 peaches, cut in half and pitted</span><br />
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<span style="background-color: white;"><b><u>Steps:</u></b></span><br />
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1. Gather your ingredients.<br />
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2. In a small bowl, combine the mustard, garlic and vinegar.<br />
3. Slowly add the olive oil to the mustard mixture, whisking to combine. Whisk until mixture becomes creamy.<br />
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4. Season the mixture to taste with salt and pepper.<br />
5. Pour about 1/4 cup of the mixture into a small bowl. Cover and place in the fridge.<br />
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6. Season the pork loin with the salt and pepper.<br />
7. Pour the remaining olive oil and mustard mixture (the part that you did not place in the fridge) over the pork either in a shallow dish or in a plastic resealable bag. Place in the fridge and let marinate for 4 to 24 hours. I barely got to the 4 hour mark as I did not plan ahead!<br />
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8. Meanwhile; cook the bean by boiling them in a large pot of salted boiling water for about 3-5 minutes.<br />
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9. Once boiled, immediately strain and place the beans in a large bowl of iced water to stop the cooking.<br />
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10. Drain the beans and pat them dry.<br />
11. Place the beans in a large bowl and toss to coat with the reserved olive oil and mustard mixture that you had placed in the fridge. Set aside, as these are ready for the table when the rest of the meal is ready!<br />
12. Prepare your grill or heavy skillet of choice. We used the inside grill for the peaches on our stove top and a heavy skillet for the pork loin. Did I mention it hit 107 degrees Saturday?<br />
13. In your skillet for the pork, add a nice amount of olive oil to prevent sticking, and sear all sides of the loin on a higher temperature. Lower the temperature to medium and cover and cook for about 20 minutes, turning occasionally. I really really really recommend using a meat thermometer to make sure the pork is actually done. All ovens and stove tops are different. You want an internal temperature of 160 degrees. You could also place the pork in the oven to finish cooking after you have seared all of the sides. Discard the marinade that was not cooked with the pork. <br />
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14. Place your peach halves in a bowl and drizzle with olive oil and sprinkle with salt. Toss to coat.<br />
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15. On your hot grill, place the peaches cut side down and grill for about 4-6 minutes, until the peaches begin to soften. They will also attain beautiful char markings.<br />
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16. Slice both the peaches and the pork and transfer everything to serving platters and enjoy this fresh summer dinner!<br />
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I am going to go snuggle with her right now. </div>
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<br />The Curnes Familyhttp://www.blogger.com/profile/09395509014669696181noreply@blogger.com1tag:blogger.com,1999:blog-7569288239646900286.post-80306267363012010152012-06-28T22:30:00.002-05:002012-06-28T22:31:12.264-05:00Steak, Mushroom, and Asparagus Pasta with Gorgonzola Cream Sauce<div class="separator" style="clear: both; text-align: center;">
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Robert and I have been using our Big Green Egg Smoker Grill practically every night since we moved in to our new apartment. When we end up with leftovers, I like to get creative with the reheating so as to avoid getting bored. My most recent attempts was using some leftover steak fillets to make this delicious pasta.<br />
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I found the recipe for the sauce on a blog and new I had to give it a try. Then I decided to add mushrooms and asparagus, two of my favorite sides when it comes to steak. This pasta was absolutely delicious, albeit very rich. It's a great way to reuse leftover steaks (especially those on the rare side).<br />
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<a href="https://docs.google.com/document/d/199AwGWW-nmCN3h5nkKW-fdElM1ZrTYSr0fDxQwV8YqM/edit">Printer Friendly Version</a><br />
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<b>Steak, Mushroom, and Asparagus Pasta with Gorgonzola Cream Sauce</b><br />
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<b><u>Ingredients</u></b><br />
1 bunch asparagus, cut into 1 inch pieces<br />
8 ounces cremini mushrooms, sliced<br />
4 green onions, chopped<br />
2 tablespoons olive oil<br />
2 cups chopped leftover steak<br />
1/2 cup white wine<br />
1/2 cup beef broth<br />
1 cup heavy whipping cream<br />
6 ounces gorgonzola cheese, crumbled<br />
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<b><u>Instructions</u></b><br />
Place the asparagus pieces in a steamer and cook until just done but still crisp.<br />
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While the asparagus is steaming, chop the leftover steak into cubes.<br />
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Heat 2 tablespoons of olive oil over medium high heat and add the green onions and mushrooms. Cook until the mushrooms are soft and have released most of their liquid.<br />
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Add the steak and stir to warm through.<br />
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Pour in the wine<br />
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and beef broth.<br />
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Bring to a slight boil then pour in the heavy cream.<br />
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Stir to fully combine.<br />
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Stir in the gorgonzola until fully melted.<br />
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Toss in the asparagus.<br />
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Serve over whole wheat penne pasta and enjoy!<br />
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<b>Source: </b>Adapted from <a href="http://prettypeasrecipes.blogspot.com/2011/04/gorgonzola-cream-sauce-pasta-with-beef.html">Pretty Peas</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.com0tag:blogger.com,1999:blog-7569288239646900286.post-83807491929131256352012-06-22T16:34:00.000-05:002012-06-22T16:34:11.289-05:00Pesto Pasta: Perfect for the hot Texas summer!<div class="separator" style="clear: both; text-align: center;">
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When I think of summer food, I cannot help but think of pesto. I grew up eating pesto pasta every summer. Never in restaurants, actually, I do not really like pesto in restaurants. I really only like homemade pesto, especially the pesto that my mom makes from her own fresh basil, grown in the backyard. Although I do not grow my own basil (I have tried....but our two pups had too much fun with the basil...the basil did not have much fun), I can still make and share this tasty recipe with you.<br />
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Hanging out in her jungle...the backyard!</div>
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Cort is ready for the 4th of July!</div>
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You can also use this pesto as a spread on sandwiches, pizzas, meats or veggies. Be creative!<br />
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This is very much by feel and preference. If you prefer a different nut, use a different nut. If you think it needs a bit more olive oil, splash some more into the mixture. A word of caution: always add less at first. You can always add more, but you cannot remove what you have added.<br />
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Snuggle puppy Shafer. </div>
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<b><u><a href="https://docs.google.com/document/d/1TnT0h0Ga-2ERs4I-J7nhwIyVXkhiIAcYsG-M3JU1oXc/edit">Printer Friendly Version:</a></u></b><br />
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<b><u>Ingredients for the pesto:</u></b><br />
2 tablespoons of almonds<br />
2 garlic cloves<br />
3 tablespoons extra-virgin olive oil<br />
4 cups basil leaves<br />
1/4 teaspoon of salt and pepper<br />
(Bunker added red pepper flakes for a kick)<br />
1/2 a lemon<br />
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<b><u>Ingredients to finish the pasta dish:</u></b><br />
2 fully cooked chicken breasts, cut into bite size pieces<br />
1 cup of cherry tomatoes cut in half<br />
1/2 pound cooked penne pasta (I used a pasta with added nutrient goodies)<br />
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<b><u>Steps:</u></b><br />
1. Get out your food processor and gather all of your ingredients.<br />
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2. Add the almonds to the processor and process until minced.<br />
3. Add the oil, garlic, basil and salt and pepper to the almonds. Process until finely minced. Be sure to scrape down the sides of the food processor.<br />
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You can stop here if you want and add just the pesto to meats, veggies, sandwiches, little bagel chips....lots of options!</div>
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4. Return the cooked and drained pasta to the pot in which it was cooked and add about 3 tablespoons of the pesto, the chopped chicken and the sliced cherry tomatoes. Toss to combine and let everything become warm throughout.<br />
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5. Squeeze half of the lemon over the pasta and toss. This brightens the whole dish.<br />
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You could also add some cheese at this point. Perhaps some mozzarella or parmigiana. </div>
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6. Enjoy on a hot summer evening! The leftovers make a wonderful cold lunch the next day!<br />
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<br />The Curnes Familyhttp://www.blogger.com/profile/09395509014669696181noreply@blogger.com1tag:blogger.com,1999:blog-7569288239646900286.post-23571660833849209262012-06-17T22:42:00.001-05:002012-06-17T22:42:51.143-05:00Green Chile Breakfast Casserole<div class="separator" style="clear: both; text-align: center;">
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Saturdays are probably my favorite day of the week. The primary reason is the ability to sleep until I wake up and spend the day working around the house, which right now means continuing to unpack boxes and get our life in order. In our previous residence, we lived a 2 minute drive behind Bubba's, a delicious southern fried chicken joint with great breakfast and a drive through. We could roll out of bed, hop in the car and get eggs, bacon and biscuits and gravy and continue on with our lazy Saturday.<br />
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Unfortunately, it's no longer that easy to get Bubba's breakfast on Saturday morning. However, this week I think I may have come across our new lazy Saturday breakfast norm, the breakfast casserole. The beauty about the breakfast casserole is that all the work is done the night before. So when you finally wake up, but before you're really ready to get out of bed, you can heat the oven and put the ready-to-go casserole in the oven and crawl back in bed until it's ready. Easy peasy.<br />
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This recipe actually comes from my mother and a cookbook she and the youth at First Baptist Monahans Texas put together as a fundraiser when she was Youth Minister before I was born. My grandmother bought me a book at the time and gave it to me when I went to college and started cooking for myself. Mom always called it "Youth Breakfast Casserole" because it was what she always made for breakfasts for the youth group and for the disciple now groups staying at our house. To my knowledge, we only had this when we had guests staying at our house.<br />
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That being said, I think this is the new basis of a weekly breakfast ritual for Robert and I. We've already discussed ways to add variation (mushrooms, bell peppers, onions, tomatoes, etc) and we love how the quantity takes care of us on Sunday as well. If we come up with any brilliant combinations, I'll be sure to post the here. Because lets be honest, who couldn't use an easy breakfast for those lazy Saturday mornings?<br />
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<a href="https://docs.google.com/document/d/1zptKUHQIeLhhI06Kd2F3pu19sg7pZLv_90tbyrkkx-E/edit">Printer Friendly Version</a><br />
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<b>Green Chile Breakfast Casserole</b><br />
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<b><u>Ingredients</u></b><br />
3 slices of bread torn into small pieces<br />
6 eggs beaten<br />
2 cups milk<br />
1/2 teaspoon salt<br />
1/3 teaspoon pepper<br />
1 small can green chiles<br />
1 cup grated cheese<br />
1 pound sausage, browned and drained<br />
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<b><u>Instructions</u></b><br />
Brown the sausage and break into crumbles.<br />
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Break the 6 eggs into a medium to large bowl and whisk until beaten.<br />
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Add the 2 cups milk, salt and pepper to the eggs and stir to combine.<br />
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Add the green chiles and stir to combine.<br />
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In a 9x12 pan, place the bread pieces evenly across the pan.<br />
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Pour the egg mixture on top of the bread.<br />
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Top with the sausage<br />
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and cheese. Cover and place in the fridge overnight.<br />
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In the morning, preheat the oven to 350 degrees. Place the casserole in the oven and bake uncovered for 45 minutes.<br />
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Serve with coffee and enjoy.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.com0tag:blogger.com,1999:blog-7569288239646900286.post-67293015173589602872012-06-12T11:27:00.000-05:002012-06-12T11:27:06.776-05:00Rigatoni and Meatballs: A satisfying meal for a new family with a new addition!<div class="separator" style="clear: both; text-align: center;">
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Sorry for the long absence! Summer has started and I just went on mental vacation I suppose. I also haven't made anything too exciting, just kind of out of kitchen mode. Do you ever have that happen? Anyways, back to the kitchen!<br />
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Five year anniversary dinner at Fearings!</div>
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We have a sweet couple that just had a sweet little boy, and therefore a comforting and filling meal is in order to make their new life as a family of three a bit easier. I chose to make a dish I have made before for another couple and their new baby. It makes a large amount so that it can easily be frozen and reheated for dinners, lunches or mid-night snacks. Fair warning, this takes a bit of time and includes quite a few ingredients.<br />
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Oh hi there cute little ones!</div>
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I found this recipe on one of my favorite blogs: <a href="http://smittenkitchen.com/2010/02/baked-rigatoni-with-tiny-meatballs/">Smitten Kitchen.</a><br />
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Beautiful Cort sunbathing. </div>
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Cute Shafer just doing what she does best...being cute!</div>
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<b><u><a href="https://docs.google.com/document/d/1jdyDiqs8kl3MeKxNtT1r0BlMzIj5hpOOgDmJbitnqHA/edit">Printer Friendly Version</a></u></b><br />
<b><u><br /></u></b><br />
<b><u>Ingredients for the meatballs:</u></b><br />
1/4 cup of milk<br />
1 slice of white bread, trimmed of crust and slightly dry<br />
1 pound of ground beef<br />
1 teaspoon of chopped garlic<br />
1/3 cup freshly grated parmigiano-reggiano<br />
1 egg<br />
salt and pepper to taste<br />
1 cup of flour<br />
veggie oil for simmering<br />
<br />
<b><u>Ingredients for b</u></b><u style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;">è</u><b><u>chamel:</u></b><br />
4 1/2 cups milk<br />
6 tablespoons butter<br />
5 tablespoons flour<br />
1/8 teaspoon ground nutmeg<br />
1/2 teaspoon salt<br />
1/4 teaspoon black pepper<br />
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<b><u>Ingredients for finishing the dish:</u></b><br />
1 pound rigatoni<br />
3/4 cup freshly grated parmigiano-reggiano<br />
1 tablespoon butter for preparing your baking dish<br />
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<b><u>Steps for meatballs:</u></b><br />
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1. Heat the milk over a low burner, do not let the milk come to a simmer.<br />
2. Tear small pieces of the white bread into the milk and let it soak for about 5 minutes.<br />
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3. Once the bread is soaked through, pick it up with your hands and squeeze off the excess milk.<br />
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4. Place the "wrung out" bread in a large mixing bowl.<br />
5. Into the large mixing bowl, add the ground beef, garlic, grated cheese, egg, salt and pepper.<br />
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6. Gently mix all of the ingredients together, until you cannot differentiate between the different ingredients, they should be fully integrated with each other.<br />
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7. With your hands, gather a small bit of the mixture, about the size of a pecan.<br />
8. Roll this lump between your hands to for a nice cylindrical ball.<br />
9. Repeat this gathering and rolling process until all of the mixture is transformed into small meatballs. <br />
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10. Sprinkle the cup of flour onto a plate.<br />
11. Roll each meatball around on the plate until fully coated in flour.<br />
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12. Once all the meatballs are floured, place them in a strainer and shake to remove excess flour.<br />
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13. Place your large skillet over medium high heat, and add enough veggie oil to coat the bottom of the pan, and then creep up the sides about 1/4 an inch.<br />
14. When the oil is hot (sizzles when you put the meatballs in it), place about 10 meatballs in the skillet. Do not overcrowd your skillet.<br />
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15. Cook the meatballs, turning occasionally, until a rich brown crust forms.<br />
16. As you finish each batch, transfer the meatballs to a paper towel covered surface.<br />
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<b><u>Steps for </u></b><u style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;">bèchamel:</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOm8jy8Ub_Q-Ow1z1kyyqbNAvmFwtHR9Oa88Ck_osG4tQKfHjBNvz-tcHPMHoTO2Ho9EYJQJk8bfmGeyIvb162QT-6ePEa6QOcXsntY5mJ3k3d8meOnq1VnrVuUImNW0hRAwke5LZWREAf/s1600/020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOm8jy8Ub_Q-Ow1z1kyyqbNAvmFwtHR9Oa88Ck_osG4tQKfHjBNvz-tcHPMHoTO2Ho9EYJQJk8bfmGeyIvb162QT-6ePEa6QOcXsntY5mJ3k3d8meOnq1VnrVuUImNW0hRAwke5LZWREAf/s320/020.JPG" width="320" /></a></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">1. In a saucepan over low heat, heat the milk until small pearly bubbles form around the edge of the saucepan. Do not let the milk come to a full boil. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrfOfc7dmmXPv6o3Sl-9A1xbHPt1Zp5MfOeCmFhnuXtYcn3T9Gpdp2AGW76tRdtFg2aXN7YWZCR62cGf3kWQRu5ly7Z3wNC_9yTnhtTqU8Wl5XJT6WSm2l80cAb1hUb_kOdDbJ05znCOzl/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrfOfc7dmmXPv6o3Sl-9A1xbHPt1Zp5MfOeCmFhnuXtYcn3T9Gpdp2AGW76tRdtFg2aXN7YWZCR62cGf3kWQRu5ly7Z3wNC_9yTnhtTqU8Wl5XJT6WSm2l80cAb1hUb_kOdDbJ05znCOzl/s320/022.JPG" width="320" /></a></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">2. In a larger saucepan over medium low heat, melt the butter.</span></span></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">3. Stirring constantly with a wooden spoon, add the flour to the melted butter. Keep stirring constantly until combined. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqaZMYxhP_X-eCg8m6lOakD-hAo0Ke9SM9q1G2yIghSBzAzoMQnjHZePGsecEhhBkRdNAiD5HY0R1D_j31Y-fYjj_XQF2DZKRcAPCxTyQKV5syVbhXkfPPvb8ar6ntTViVJigdp0H-N7q/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqaZMYxhP_X-eCg8m6lOakD-hAo0Ke9SM9q1G2yIghSBzAzoMQnjHZePGsecEhhBkRdNAiD5HY0R1D_j31Y-fYjj_XQF2DZKRcAPCxTyQKV5syVbhXkfPPvb8ar6ntTViVJigdp0H-N7q/s320/023.JPG" width="320" /></a></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">4. For a total of 8 additions, add 2 tablespoons of milk at a time to the flour and butter mixture, stirring constantly. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWyh6JWA3DHppUpeXqBBoSX1-219YNkbWOyH6l3KkQPk_cneIXRYRFrChv9vVbGYzSUOs6eeFgxzmH0O6SXtCZ0Gf3LDsq07GIWzqCD1PnHe3u8mfWZrruOgMBcBF16QMuHJ1RWlSHkT9/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWyh6JWA3DHppUpeXqBBoSX1-219YNkbWOyH6l3KkQPk_cneIXRYRFrChv9vVbGYzSUOs6eeFgxzmH0O6SXtCZ0Gf3LDsq07GIWzqCD1PnHe3u8mfWZrruOgMBcBF16QMuHJ1RWlSHkT9/s320/025.JPG" width="320" /></a></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">5. Once these 8 additions have been made, you can start adding the milk 1/2 a cup at a time. Be sure to continue stirring constantly. You want a very smooth and silky texture. </span></span></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">6. Add the salt, pepper and nutmeg. </span></span></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">7. Continue to stir the sauce until it thickens a bit. You want it to coat the back of the spoon. </span></span></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;"><b><u>Steps to finish the dish:</u></b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4lnp5uzyLpwAxbcyrbsnvJOerRhttbTkOn0NqTffE_xcL75TOBnYlOEJ4lbkNqmH3w1ccBs7xp48XsL-teRxrQtEmLsz8tM_M_hlLEMJxS1HarlNXIGBlclHat11jjgXDeUdti1vLIZWX/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4lnp5uzyLpwAxbcyrbsnvJOerRhttbTkOn0NqTffE_xcL75TOBnYlOEJ4lbkNqmH3w1ccBs7xp48XsL-teRxrQtEmLsz8tM_M_hlLEMJxS1HarlNXIGBlclHat11jjgXDeUdti1vLIZWX/s320/030.JPG" width="320" /></a></div>
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(This picture includes extra milk, I did not use it as I thought the mixture was creamy enough.) </div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;"><b><u><br /></u></b></span></span></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">1. Preheat your oven to 400 degrees and butter your 9 x 13 baking dish. (I used one which could be thrown away so they did not have to worry about getting my dish cleaned and back to me.)</span></span></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">2. In a well salted pot of boiling water, cook the rigatoni until al dente. </span></span></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">3. Drain the pasta in a strainer and place back in the large pot. </span></span></div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">4. To the pasta, add two thirds of the </span></span><span style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14px;">bèchamel sauce, half of the grated cheese, and all of the meatballs.</span></div>
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<span style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14px;"><br /></span></div>
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<span style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14px;">5. Gently mix together. </span></div>
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<span style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14px;"><br /></span></div>
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<span style="background-color: white;"><span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">6. Evenly spread the rigatoni and meatball mixture into the pan. Be sure to level the mixture across the top.</span></span></span></div>
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<span style="background-color: white;"><span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;"><br /></span></span></span></div>
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<span style="background-color: white;"><span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">7. Spread the rest of the </span></span></span><span style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14px;">bèchamel</span><span style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14px;"> on top and then sprinkle the remaining grated cheese. </span></div>
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<span style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14px;"><br /></span></div>
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<span style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14px;">8. Place in your oven and bake for 15 to 20 minutes, or until the top becomes golden brown in color, and delicately crunchy in texture. </span></div>
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<br />The Curnes Familyhttp://www.blogger.com/profile/09395509014669696181noreply@blogger.com1tag:blogger.com,1999:blog-7569288239646900286.post-10830457154262255752012-06-06T22:45:00.001-05:002012-06-06T22:45:57.449-05:00Beer Brined Chicken<div class="separator" style="clear: both; text-align: center;">
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So first let me start with saying how excited I am to be back on the blog. After an almost 2 month hiatus I am back with recipes and ideas to share! It's been quite a busy 2 months in the Thetford household. Since my last post, Robert completed his last round of exams in law school, graduated from SMU Law, and we moved to a new home.<br />
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Our new residence is a duplex, we have the entire bottom floor and it's bigger than where we were before and we no longer share walls with SMU college kids. It's quiet, blissful, and feels more like living in a house than we've ever had before. One of the great benefits of our new place is a wonderful covered porch that let's us use our new Big Green Egg smoker/grill.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUmQtE6sBMqqRDSzWHwkD_A3OSr8W3quLBZGqU-XG-De9RIylGgzex4qQnajUyysFc7bbdEUGrVysCCPSLyux4Ceuzq2g9lH72Wi4t5RVugN2j-6sqMmtf0H25V3008LDj2REvLO_Utw/s1600/IMG_0488.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUmQtE6sBMqqRDSzWHwkD_A3OSr8W3quLBZGqU-XG-De9RIylGgzex4qQnajUyysFc7bbdEUGrVysCCPSLyux4Ceuzq2g9lH72Wi4t5RVugN2j-6sqMmtf0H25V3008LDj2REvLO_Utw/s320/IMG_0488.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our new duplex</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aXCCj90MpygdyfbIX7b8P9gELdyLvUSaU7hSP3mE01_9LCp8Aitn4cCeq7fU_LPdFOo32OS4iCGWxM2qfLsOU3p1WwR6TvIvcdd8-dLrt5c6gNCP9EEtZ4e_-Z8o-Mo7aD9BtlxtDSM/s1600/IMG_0489.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aXCCj90MpygdyfbIX7b8P9gELdyLvUSaU7hSP3mE01_9LCp8Aitn4cCeq7fU_LPdFOo32OS4iCGWxM2qfLsOU3p1WwR6TvIvcdd8-dLrt5c6gNCP9EEtZ4e_-Z8o-Mo7aD9BtlxtDSM/s320/IMG_0489.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable garden with squash, zucchini, bell peppers, watermelon, cabbage and mint</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF9fDJNnWS-ugS35pDTPSoN7OwJZc2k7tKNSLo5lEGHtfPOowcTT154a_pxp_tG0L8fhzTt3kMOI3-yS1faWmADZVLKVMXQF0dc97igNBLfzQYZz24hM7iHWd2Miwdt3AvKtu2-yEyHo/s1600/IMG_0490.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF9fDJNnWS-ugS35pDTPSoN7OwJZc2k7tKNSLo5lEGHtfPOowcTT154a_pxp_tG0L8fhzTt3kMOI3-yS1faWmADZVLKVMXQF0dc97igNBLfzQYZz24hM7iHWd2Miwdt3AvKtu2-yEyHo/s320/IMG_0490.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pots that Robert's mom made in the sixties and seventies filled with herbs and peppers</td></tr>
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Since we've moved in, we have been grilling up a storm and loving every minute of it. Our recent favorite is a beer brined chicken cooked in the green egg. The original recipe comes from <i>The Big Green Egg Cookbook</i> and we've made a few adjustments to suit our tastes. Mainly switching the light lager beer for chocolate porter beer (yum!) and New Mexico hot chili powder for cayenne pepper and dark brown sugar for light brown sugar in the spice rub.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghC2zq0KFYrWAccWdAr-c-8VvHkk1s_awooQNe6r3V-XvkY1LOBUsPOoM43RP_KPqWUqcTt-PtG17G1ZQhrOQFjRv3uXR7BfmKB22qq43Q59yM91TrnFdgr7E9tuS5sUGOO6mPBAUj8wk/s1600/IMG_0457.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghC2zq0KFYrWAccWdAr-c-8VvHkk1s_awooQNe6r3V-XvkY1LOBUsPOoM43RP_KPqWUqcTt-PtG17G1ZQhrOQFjRv3uXR7BfmKB22qq43Q59yM91TrnFdgr7E9tuS5sUGOO6mPBAUj8wk/s320/IMG_0457.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So far my kitchen is the only room ready enough for pictures.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Our new home office is in the breakfast nook located just off the kitchen</td></tr>
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We had a few friends over for dinner last night and made this chicken and there was nothing left at the end of the meal. The brine makes the chicken super moist, and the rub adds incredible flavor to this skin of the chicken that makes you have to eat it, even though you know you shouldn't. Even though we made this chicken in the Big Green Egg, you could easily replicate the process in an oven pre-heated to 400 degrees with a vertical roaster and drip pan.<br />
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<a href="https://docs.google.com/document/d/1zjiLSJMietZ23Jack0E4ifVS6GfJ4XS0ppY7z-BW2GQ/edit">Printer Friendly Version</a><br />
<br />
<b>Beer Brined Chicken</b><br />
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<b><u>Ingredients</u></b><br />
8 cups water<br />
1 cup granulated sugar<br />
1/2 cup kosher salt<br />
14 ounces chocolate porter beer<br />
1 3-5 pound chicken<br />
1/8-1/4 cup olive oil<br />
1/4 - 1/2 cup spice rub (ingredients below)<br />
<br />
Spice Rub<br />
3 tablespoons paprika<br />
1 1/2 teaspoons celery seed<br />
2 teaspoons garlic powder<br />
2 teaspoons spicy red chili (new mexico chili if available)<br />
1/4 teaspoon ground cloves<br />
2 tablespoons kosher salt<br />
1 tablespoons fresh ground black pepper<br />
1/4 cup firmly packed dark brown sugar<br />
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<b><u>Instructions</u></b><br />
In a large stock pot combine the water, sugar, kosher salt, and beer and stir until the salt and sugar have completely dissolved.<br />
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Add the chicken to the liquid. Depending on the weight of your fryer, the chicken may or may not be fully immersed in the liquid.<br />
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Cover and refrigerate overnight, turning part way through if the chicken isn't fully covered like mine was in the picture above.<br />
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When it's time to cook the chicken, preheat the green egg (or oven) to 400 degrees. Meanwhile combine the spices for the rub in a bowl and stir to fully combine.<br />
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Remove the chicken from the brining solution, rinse with water and pat dry with a paper towel. Discard the brining solution.<br />
Brush the olive oil on the chicken.<br />
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Generously season the entire chicken with the spice rub and place on a vertical roaster and set in a drip pan.<br />
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If using the green egg, place the plate setter into the grill and place the chicken on the plate setter.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGdk90hw84jBVbuwU4aHt6ngosbzU2YEsxT1FIayo2RzRKSiE-xW9H0HoI8N7G5UQVnmNQOJzrtVYT7iUhQdNVhznpXObrfgdUlb__mxrABrM3Gz_jOe6jyNW4j-dl-nYMmuZJxazOp8/s1600/IMG_0498.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGdk90hw84jBVbuwU4aHt6ngosbzU2YEsxT1FIayo2RzRKSiE-xW9H0HoI8N7G5UQVnmNQOJzrtVYT7iUhQdNVhznpXObrfgdUlb__mxrABrM3Gz_jOe6jyNW4j-dl-nYMmuZJxazOp8/s320/IMG_0498.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Robert the grill master</td></tr>
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Cover and cook at 400 degrees for an hour and fifteen minutes, or until an instant read thermometer reads 165 degrees.<br />
Remove and let sit for about 15 minutes before carving and serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43aL2J7xM2MxVNyXh4G1TSl5hdrThwpxUIaQRpCT7pVwdn3BPXkAwrw51V6EVVNkfl9zuJNQYXr6oBNQNkm7wmCiBGx957RUVVnx1i4RvTyHSx-VY-hdBlwXnxDyOC5eorR5PM25HJWA/s1600/IMG_0506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43aL2J7xM2MxVNyXh4G1TSl5hdrThwpxUIaQRpCT7pVwdn3BPXkAwrw51V6EVVNkfl9zuJNQYXr6oBNQNkm7wmCiBGx957RUVVnx1i4RvTyHSx-VY-hdBlwXnxDyOC5eorR5PM25HJWA/s320/IMG_0506.JPG" width="320" /></a></div>
<b>Source: </b>Adapted from <i><a href="http://www.amazon.com/Big-Green-Egg-Cookbook-Celebrating/dp/0740791451">The Big Green Egg Cookbook</a></i><br />
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<br />Anonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.com3tag:blogger.com,1999:blog-7569288239646900286.post-50273057969074275052012-05-21T19:04:00.004-05:002012-05-21T19:04:55.059-05:00Tacos al Pastor<div class="separator" style="clear: both; text-align: center;">
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Have you ever tasted Tacos al Pastor? If you have not, you should! These little tacos are the perfect combination of sweet and spicy, and the flavor is a fun change to traditional Mexican tacos. I order them all of the time at Taco Diner. This weekend we went to a Bourbon tasting party at the house of one of Bunker's bosses. Bunker really does enjoy Bourbon, but I personally cannot stand the taste or smell! However, we both had a wonderful time because of the people, the setting and the fun atmosphere. Rather than having someone come in and cater the event with the typical catering fare, the host and hostess hired a food truck, a taco truck to be exact, that set up shop in their front drive-way. They had homemade chips and salsa, and then a huge selection of unique tacos, including, tacos al pastor! They were the tastiest I had ever had. Therefore, I was inspired to try my hand at making these little treats.<br />
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Sleepy puppies...we were at the lake this weekend and that always makes for super sleepy puppies come Sunday night!</div>
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I found this recipe on <a href="http://www.epicurious.com/recipes/food/views/Tacos-al-Pastor-242132">Epicurious</a>, and I changed a few things based on personal preference and the reviews written by fellow home cooks. Do you ever look at the reviews when you are using a new recipe? You really should. I find them to be so helpful, because people share far more than if they liked the recipe or not. They share wonderful tricks, ideas and suggestions. <br />
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I love Shafer's fluffly puppy paws!</div>
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<b><u><a href="https://docs.google.com/document/d/1c9OfdGoQiIWZTGRz9aupJBFD8QmFOelaqKAW-vIIfw8/edit">Printer Friendly Version</a></u></b><br />
<b><u><br /></u></b><br />
<b><u>Ingredients:</u></b><br />
1 pineapple, peeled and cut into rounds or chunks (I bought a pre-cut package of pineapple, I suggest this, as cutting a pineapple is not the most fun preparation task!)<br />
1/2 cup of orange juice<br />
1/4 cup white wine vinegar<br />
1/4 cup chili powder<br />
3 garlic cloves, halved<br />
2 teaspoons salt<br />
1 teaspoon dried oregano (preferably Mexican)<br />
1 teaspoon ground cumin<br />
2 teaspoons adobo sauce (you can also add a chipotle chile or two from the can, I opted not to as I didn't want it to be too spicy...as I have learned...you can always add spice later...but you cannot take it out once it is added! Bunker added some heat to his tacos but I thought mine were just perfect without any additional heat)<br />
1 1 1/2 to 3 pound boneless pork loin, cut into 1/2 inch slices<br />
Flour or corn tortillas<br />
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<b><u>Steps:</u></b><br />
1. Gather your ingredients.<br />
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2. In a food processor, combine the orange juice, vinegar, chili powder, garlic, salt, oregano, cumin and adobo sauce. This is now your marinade.<br />
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3. Slice the pork loin into 1/2 inch slices.<br />
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4. Place the pork in a ziplock bag and add the marinade to the pork.<br />
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5. Refrigerate the pork in the marinade for at least 4 hours and up to 1 day. The original recipe added pureed pineapple to the marinade, but many of the reviews complained that this addition made the pork mushy, as pineapple is rather acidic and broke the meat down as it marinated.<br />
6. Grill or saute the pineapple chunks. You want them to be slightly charred, about 4 to 6 minutes per side.<br />
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7. Chop the pineapple into 1/2 inch cubes.<br />
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8. Grill or saute the pork slices. Make sure the let the marinade stick to the sides of the pork. I also poured a little pineapple juice over the pork as it cooked. Cook about 4 minutes per side.<br />
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9. Cut the pork slices into 1 inch cubes.<br />
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10. Mix the pork and pineapple together.<br />
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11. Spoon mixture into warm flour or corn tortillas and enjoy this special treat!<br />
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<br />The Curnes Familyhttp://www.blogger.com/profile/09395509014669696181noreply@blogger.com1tag:blogger.com,1999:blog-7569288239646900286.post-25067214896355691612012-05-08T19:19:00.003-05:002012-05-08T19:19:33.694-05:00Banana Crumb Muffins: A midnight snack for new parents!<div class="separator" style="clear: both; text-align: center;">
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First of all, these muffins have given the whole house the most delicious aroma! Second of all, these are not too difficult to put together. Third of all, they are even more delicious tasting than they are delicious smelling! So, get some bananas, put them on your counter and forget to eat them for a few days, and make these muffins!<div>
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Why...yes girls...I am obsessed with both of you!</div>
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Dallas is in the middle of the most delightful cold snap, and I am trying to soak up every moment of the cloudy and chilly (60s and 70s) weather! </div>
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Regal Cort at her favorite lookout spot.</div>
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These muffins are destined for the tummies of a new mom and dad. The happy family welcomed their little boy late last week, and I thought these muffins would be great treats for middle of the night feedings or mid-afternoon snacks. Muffins are so handy since they come perfectly packaged and proportioned. </div>
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Is there anyone in your life that you think could use a smile? Muffins usually do the trick!</div>
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I found this recipe (with rave reviews) at <a href="http://allrecipes.com/Recipe/Banana-Crumb-Muffins/Detail.aspx">All Recipes</a>. I added a bit more cinnamon, but otherwise, stayed true to the recipe. </div>
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Sweet Shafer snuggled up in her favorite chair. </div>
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<b><u><a href="https://docs.google.com/document/d/11uUxe5aBnfL_qRhaELXNCpZAcwhI6WdU36Xrosas7yY/edit">Printer Friendly Version</a></u></b></div>
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<b><u>Ingredients for muffins:</u></b></div>
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1 1/2 cups all purpose flour</div>
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1 teaspoon baking powder</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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3 over ripe bananas, mashed</div>
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3/4 cup white sugar</div>
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1 egg</div>
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1/3 cup butter, melted and slightly cooled</div>
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<b><u>Ingredients for crumb topping:</u></b></div>
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1/3 cup brown sugar</div>
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2 tablespoons all purpose flour</div>
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1/4 teaspoon cinnamon</div>
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1 tablespoon butter, cut into small cubes</div>
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<b><u>Steps for Muffins:</u></b></div>
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1. Gather your ingredients, prepare your muffin pan with muffin liners, and preheat your oven to 375 degrees.</div>
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2. In your mixer, mix together the mashed bananas, white sugar, egg, and cooled melted butter. </div>
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I actually mixed together the sugar, bananas, and egg and waited a bit to add my butter because it was still a tad warm. </div>
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3. Add the dry ingredients (flour, baking powder, baking soda, and salt) to the wet ingredients and mix until smooth. </div>
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4. Spoon the batter into your prepared muffin pan. </div>
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5. Prepare the crumb topping by combining the brown sugar, flour, and cinnamon. The add the butter and "cut" the butter into the dry ingredients. I used a fork. You want a crumbly texture.</div>
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6. Sprinkle the crumb topping evenly over the muffins. </div>
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7. Bake for about 20 minutes. </div>
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8. Enjoy yourself or share with someone and share a smile :)</div>
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All wrapped up and ready to go!</div>
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<br /></div>The Curnes Familyhttp://www.blogger.com/profile/09395509014669696181noreply@blogger.com0tag:blogger.com,1999:blog-7569288239646900286.post-76449906740125012842012-05-01T21:04:00.000-05:002012-05-01T21:04:27.356-05:00Baked Spinach<div class="separator" style="clear: both; text-align: center;">
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I never thought I would want to try to make Baked Spinach. I grew up turning my nose up at cooked spinach (partially because my older sister liked it!), and as an adult, I just haven't wanted to venture down that path. However, the other night when eating dinner at our friends' house, they served baked spinach. My initial reaction was...yuck! I put some on my plate and thought I will just move it around. But, I ended up tasting a bit, and yum! It was creamy and flavorful and so comforting! So, I am trying my own hand at baked spinach tonight...and I think it will now be a new regular at our dinner table.<br />
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Best buddies!</div>
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<b><u><a href="https://docs.google.com/document/d/1wDGt5a2lT1Xa4I-8iVY920t6Ijw8DHhJKEeExRLj9MU/edit">Printer Friendly Version</a></u></b><br />
<b><u><br /></u></b><br />
<b><u>Ingredients:</u></b><br />
One 10 ounce package of frozen chopped spinach, cooked and drained<br />
1 tablespoon of butter<br />
1 tablespoon of flour<br />
1/2 cup of milk (I used skim)<br />
1/4 cup of shredded cheese (I used Gouda because that is what we had in the fridge!)<br />
Breadcrumbs<br />
Salt and pepper<br />
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<b><u>Steps:</u></b><br />
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1. Melt the butter in a large saucepan over medium-high heat.<br />
2. Add the flour and continue to cook for about 30 minutes.<br />
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3. Add the milk, stirring constantly, and cook, until smooth and slightly thickened, about 1 to 3 minutes.<br />
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4. Add the spinach and cheese and stir to heat throughout.<br />
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5. Season with salt and pepper.<br />
6. Pour the spinach into a prepared baking dish.<br />
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7. Sprinkle the breadcrumbs on top.<br />
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8. Bake in a 375 degree oven for 30 minutes.<br />
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Happy Shafer (ready for a belly rub)!</div>
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Happy Cort (notice her tail...wagging so fast it is blurry!)!</div>
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<br />The Curnes Familyhttp://www.blogger.com/profile/09395509014669696181noreply@blogger.com1tag:blogger.com,1999:blog-7569288239646900286.post-87638180855319607132012-04-26T22:02:00.001-05:002012-04-26T22:02:16.772-05:00Sauteed Collard Greens<div class="separator" style="clear: both; text-align: center;">
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For whatever reason, collard greens have always been my favorite vegetable. So when I saw a fresh bunch of collard greens in my produce share last week, I was pretty excited. While I have long loved eating collard greens, I've never tried my hand at cooking collard greens.<br />
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From what I remember, the collard greens I had growing up were boiled. Although I never really paid much attention so I could be wrong. I did some research and decided that sauteeing the greens in bacon grease was the way I wanted to go. The results were fantastic. I don't know if it was because it had been so long since I had collard greens or if this recipe was so much better than my grandmother's recipe but these collard greens were the best I had ever had.<br />
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<a href="https://docs.google.com/document/d/1NrXZwnpymbRU16b1ObcqqiVs_RLQMivrmYO_ypZ3nOo/edit">Printer Friendly Version</a><br />
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<b>Sauteed Collard Greens</b><br />
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<b><u>Ingredients</u></b><br />
2 slices bacon, chopped<br />
1 bunch collard greens<br />
<br />
<b><u>Instructions</u></b><br />
Place the bacon in a hot skillet.<br />
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Cook until the bacon has released most of its fat and is beginning to crisp then add the collard greens in batches, letting the leaves wilt before adding a new batch.<br />
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Saute until the greens have wilted down to fit in the pan.<br />
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Cover with a lid and simmer for about 10 minutes.<br />
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Remove from the heat and serve along side your favorite protein.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDLVmGwmUIJcus75BQF1-YotMTOugaDWmP4o0g4Y4gGP290w2npc_fIBNj1YuTj_7BcDWdAtzp4pZMy3khjHZjt1sNdbpRpx0J2lZlGL4vURsU6E6tdxEnnOtO7nCR0v275JUKXLTVYE/s1600/IMG_0399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDLVmGwmUIJcus75BQF1-YotMTOugaDWmP4o0g4Y4gGP290w2npc_fIBNj1YuTj_7BcDWdAtzp4pZMy3khjHZjt1sNdbpRpx0J2lZlGL4vURsU6E6tdxEnnOtO7nCR0v275JUKXLTVYE/s320/IMG_0399.JPG" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.com0tag:blogger.com,1999:blog-7569288239646900286.post-62015920506557791932012-04-19T22:10:00.000-05:002012-04-19T22:10:44.852-05:00Easy Marinara Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYKCZ0_C_v7IlP4HAzS4YJSzqro5I4pU0oPgHS239Y-bHPmJvIN5-2syi0Hs7eI1RPFSBi4RcH_yBOM_vt71s1Xcwks4jIUMvQWTXyeL1LnflC50-KmrE7jCgyL1_Mc8Nc4sBNLicAbc/s1600/IMG_0385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYKCZ0_C_v7IlP4HAzS4YJSzqro5I4pU0oPgHS239Y-bHPmJvIN5-2syi0Hs7eI1RPFSBi4RcH_yBOM_vt71s1Xcwks4jIUMvQWTXyeL1LnflC50-KmrE7jCgyL1_Mc8Nc4sBNLicAbc/s320/IMG_0385.JPG" width="320" /></a></div>
Work has been a little crazy the last couple of weeks so I've not had as much time to cook elaborate meals. As a result we've eaten out a little more than normal, and the meals I have cooked have been either ones I can cook from memory, or those than can be made in less than an hour.<br />
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This meal was a quick substitute for my usual spicy spaghetti and turkey meatballs that, while delicious, takes close to two hours from start to finish. Instead of 2 hours, we were ready to eat in 45 minutes, which is great for a busy weeknight. So keep this in mind the next time you want a quick meal that tastes fresh and homemade. And leave the take out for another night.<br />
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<a href="https://docs.google.com/document/d/1YLK62Em7UZUhLET419DP0Gil5D2urBlQoR7ZeROQ8Ls/edit">Printer Friendly Version</a><br />
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<b>Easy Marinara Sauce</b><br />
<b><br /></b><br />
<b><u>Ingredients</u></b><br />
1 28 ounce can whole plum tomatoes (preferably San Marzano tomatoes)<br />
5 tablespoons butter<br />
1 medium yellow onion halved<br />
1 tablespoon dark brown sugar<br />
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<b><u>Instructions</u></b><br />
Roughly chop the canned tomatoes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXcMtd-Wqz84wQEl7XStbGzkjGr4ApTI_Jhn_eX6xrrB16iIi9CnjnSqi3L26-MeOLXJDeWgjQgNGkfkFnmj70T7Mlo42kBl98ybjKVUgjLyUSdDsmbmUA6JUf-REpbh2PpH_wFcfmFE/s1600/IMG_0380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXcMtd-Wqz84wQEl7XStbGzkjGr4ApTI_Jhn_eX6xrrB16iIi9CnjnSqi3L26-MeOLXJDeWgjQgNGkfkFnmj70T7Mlo42kBl98ybjKVUgjLyUSdDsmbmUA6JUf-REpbh2PpH_wFcfmFE/s320/IMG_0380.JPG" width="320" /></a></div>
Place in a large saucepan with the onion and butter. Bring to a boil, reduce heat and simmer for 45 minutes.<br />
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After 45 minutes remove the onion and discard.<br />
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Add the brown sugar and stir until mixed in.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfffm8SgdrSl9AOyRlDkj2AyDZ-GzqpeVW1qS4B866-oJdrgk9pyrmURPzn9CScyp_AJhzqXs0342RDJ00SWKp8dLCwEzbpaRY-3mBjVOSsHY5faq8eV7Tu6xQGiq759CxpWuRQh5lXk/s1600/IMG_0383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfffm8SgdrSl9AOyRlDkj2AyDZ-GzqpeVW1qS4B866-oJdrgk9pyrmURPzn9CScyp_AJhzqXs0342RDJ00SWKp8dLCwEzbpaRY-3mBjVOSsHY5faq8eV7Tu6xQGiq759CxpWuRQh5lXk/s320/IMG_0383.JPG" width="320" /></a></div>
Serve over whole wheat spaghetti and grilled Italian sausage.<br />
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<b>Source: </b>Adapted from <a href="http://steamykitchen.com/8375-marcella-hazan-tomato-sauce-with-onion-butter.html">Steamy Kitchen</a></div>
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<b><u><br /></u></b>Anonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.com0tag:blogger.com,1999:blog-7569288239646900286.post-9229178376412674802012-04-17T11:46:00.000-05:002012-04-17T11:46:29.618-05:00Roasted Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ccwnYt5NWIGhYrdK447SRi8WaQcYpkELblOpVc6XCFZZHDARapvTP08aw18BBMGnsodaXveoFPhh5moLfht6qaAq55y4K-X5zcBUOade_dJ18TtUnO8g9sGVuL-i-RGAzwwMi6YWfJlu/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ccwnYt5NWIGhYrdK447SRi8WaQcYpkELblOpVc6XCFZZHDARapvTP08aw18BBMGnsodaXveoFPhh5moLfht6qaAq55y4K-X5zcBUOade_dJ18TtUnO8g9sGVuL-i-RGAzwwMi6YWfJlu/s400/030.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Do you ever walk by those Roasted Chickens at the grocery store and just immediately get hungry? The smell is intoxicating. I thought roasted chicken would be the perfect dinner last night, but I am not one that usually buys precooked meats, I just get worried about bacteria and things along those lines. So, I decided to try my hand at my very first roasted chicken. It was surprisingly easy, and satisfyingly tasty and moist!<br />
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I looked at a few different recipes to get an idea of what to do, so this is an amalgamation of about 5 different recipes. You should do the same! Look at a few and get the basics of what you have to do (cooking temperature, time, things like that) and then play around with the flavorings!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqO9AyW6oVsloDfbNH3nLqcm7Xq98TfqKBB3KrOZ6qEUEYUyqQ21WQwD7ndp2-ClRNgdtfA4QH5ZhNbSfqtY-qqPK7kxbD676tBDK8ja-ZzESV49J52-jAaz3Zwnq28TkhCah8owEDwfFg/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqO9AyW6oVsloDfbNH3nLqcm7Xq98TfqKBB3KrOZ6qEUEYUyqQ21WQwD7ndp2-ClRNgdtfA4QH5ZhNbSfqtY-qqPK7kxbD676tBDK8ja-ZzESV49J52-jAaz3Zwnq28TkhCah8owEDwfFg/s400/016.JPG" width="300" /></a></div><br />
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<b><u><a href="https://docs.google.com/document/d/1qOBjN2Tnq-JstfrFl-k8zPy391pthWoXqjRL29aD4_o/edit">Printer Friendly Version</a></u></b><br />
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<b><u>Ingredients:</u></b><br />
1 Roasting Chicken (not frying chicken)<br />
Salt and pepper and other seasonings of choice (I used Cavender's Greek seasoning)<br />
1/4 stick (two tablespoons) of butter, melted<br />
1 lemon cut into slices<br />
5 whole cloves of garlic, peeled<br />
1 yellow onion, cut into large chunks<br />
20-30 baby carrots, almost one whole small bag (I snacked on the rest of them!)<br />
Butcher's twine<br />
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<b><u>Steps:</u></b><br />
1. Gather your ingredients and preheat your oven to 425 degrees.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_99ZaChJl9efcjPWH9Bn9ySrUXITjflIwu9t2vaBIr_EuPGALVf6Xgxlf-Ze0BJFPYdQ7GK-QjrfnVvJX3u91FnGJJByVQ8UuMN-QvCCYyzf0-JZic0nwIQVdGVAOdx_OlqDW0elzUl-/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_99ZaChJl9efcjPWH9Bn9ySrUXITjflIwu9t2vaBIr_EuPGALVf6Xgxlf-Ze0BJFPYdQ7GK-QjrfnVvJX3u91FnGJJByVQ8UuMN-QvCCYyzf0-JZic0nwIQVdGVAOdx_OlqDW0elzUl-/s320/003.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">I had already washed and seasoned my chicken in this picture.</div><br />
2. Remove any innards from the chicken, and then wash with water and pat dry.<br />
3. Liberally season the outside and inside of the chicken with salt, pepper and your choice of other seasonings.<br />
4. Fill the cavity of the chicken with as many pieces of onion, garlic, carrot, and lemon you can possible fit.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8MFRkS82AK0xidjwuJQLJvREb_ZqjytKNts5to4LRusUNOgY1BDQHW2pevL2YZtgKhGcogf13pmLapRFw4gO2iwYBtkGmfAd6pUVrjB3RH43UQ6vaeG8B76E_tyic1UPR5PWzvnMFth-h/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8MFRkS82AK0xidjwuJQLJvREb_ZqjytKNts5to4LRusUNOgY1BDQHW2pevL2YZtgKhGcogf13pmLapRFw4gO2iwYBtkGmfAd6pUVrjB3RH43UQ6vaeG8B76E_tyic1UPR5PWzvnMFth-h/s400/005.JPG" width="400" /></a></div><br />
5. Tie the legs together with the Butcher's twine.<br />
6. Spread the remaining carrots, garlic, onion and lemon slices evenly across the bottom of a large baking dish or roasting pan.<br />
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7. Place the chicken (with legs up) on top of these veggies.<br />
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8. Brush the chicken with all of the melted butter. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXefSqs_VodcQp8SLje1FnvBfMcM9wYNhUkpZ9nSyZvCtJ-H-GkTPBdkCoFar7bzXW1qoAMtD2dDyGWIcplOW2admr-S4DXy-nbsWZ_8kyn6lk2fpjsXQpC4snJMkl1YDbRUAh8E9U1DB/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXefSqs_VodcQp8SLje1FnvBfMcM9wYNhUkpZ9nSyZvCtJ-H-GkTPBdkCoFar7bzXW1qoAMtD2dDyGWIcplOW2admr-S4DXy-nbsWZ_8kyn6lk2fpjsXQpC4snJMkl1YDbRUAh8E9U1DB/s320/008.JPG" width="320" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXN4ah0E_3XkftNhx80wAQ3GYX6u7BVCCXwQTkDixWQrK3xKXfvYw8O02eYZlLtlNxNHx2Eazu4-6wx3mlMKK9HjDjEcwuORexX9TFtMwBmxnH1-0tg_STn3-06cEwpRWFON75LkJ3W3H/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXN4ah0E_3XkftNhx80wAQ3GYX6u7BVCCXwQTkDixWQrK3xKXfvYw8O02eYZlLtlNxNHx2Eazu4-6wx3mlMKK9HjDjEcwuORexX9TFtMwBmxnH1-0tg_STn3-06cEwpRWFON75LkJ3W3H/s400/012.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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9. Bake the chicken for about 1 1/2 to 2 hours. Basted the chicken every so often with the juices that accumulate in the dish. My chicken came with one of those devices that pops up when it is cooked through, but I also used my meat thermometer just to make sure. When you cut into the meat, the juices should run clear, as that indicates fully cooked chicken.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCGA2LzYrj0ydpql5JT-Ac5SbOyBHia62FrtvEt6EnGexktwCpyOvFYh6n1sRYrnVOrExFmvNHJDwk4wBFb6QkD5R2qkA6lkHQaZjbvULuKjPKhZfg20pN3JQPj59QBk8u6OV3NSUudoF/s1600/031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCGA2LzYrj0ydpql5JT-Ac5SbOyBHia62FrtvEt6EnGexktwCpyOvFYh6n1sRYrnVOrExFmvNHJDwk4wBFb6QkD5R2qkA6lkHQaZjbvULuKjPKhZfg20pN3JQPj59QBk8u6OV3NSUudoF/s400/031.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
10. Enjoy with mashed potatoes, corn muffins and a fresh salad!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj19K2eHVg_2aOD04RULawU4sv_uq-ZjDOk8ZowlODyjzXEQ0JiM-TGX9qNRDikMBiqfjpDYfYJIlyGqGUR8rCou52uSF7Sg-VjF4x5GzMt13k_2vcwL-gPhOBs-ZgkxDZI-qjnMRD1sj5/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj19K2eHVg_2aOD04RULawU4sv_uq-ZjDOk8ZowlODyjzXEQ0JiM-TGX9qNRDikMBiqfjpDYfYJIlyGqGUR8rCou52uSF7Sg-VjF4x5GzMt13k_2vcwL-gPhOBs-ZgkxDZI-qjnMRD1sj5/s400/028.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ccwnYt5NWIGhYrdK447SRi8WaQcYpkELblOpVc6XCFZZHDARapvTP08aw18BBMGnsodaXveoFPhh5moLfht6qaAq55y4K-X5zcBUOade_dJ18TtUnO8g9sGVuL-i-RGAzwwMi6YWfJlu/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ccwnYt5NWIGhYrdK447SRi8WaQcYpkELblOpVc6XCFZZHDARapvTP08aw18BBMGnsodaXveoFPhh5moLfht6qaAq55y4K-X5zcBUOade_dJ18TtUnO8g9sGVuL-i-RGAzwwMi6YWfJlu/s400/030.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowKLkFBcIXDn81u0_UDnFAwj68vVv5-jXvtLgb2gRerDLCTjo5ijt9abDJtWFVFBO_67ilQ3fJbupswVY1C0b9JZYyuw-UBSR0MVcCqbJGEbxYg_4LA0FjUFb-vfd02i4MYRPWdoopEHm/s1600/058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowKLkFBcIXDn81u0_UDnFAwj68vVv5-jXvtLgb2gRerDLCTjo5ijt9abDJtWFVFBO_67ilQ3fJbupswVY1C0b9JZYyuw-UBSR0MVcCqbJGEbxYg_4LA0FjUFb-vfd02i4MYRPWdoopEHm/s400/058.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;">Shafer helping Bunker with some late night work!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd42pL9zWqAmlSuXQTaP7m2B5Ketcg3TVJz9K_TJ154imeqs5I8PWhGMWXVIpar9Idbny_FzSp8SK_XCDnPoUfX4HtG5JdZiSbqJaqEpgN707qSXQRYxrH0VshxJnOMfd7586f0MR5t8U/s1600/Suzie_Sig-01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd42pL9zWqAmlSuXQTaP7m2B5Ketcg3TVJz9K_TJ154imeqs5I8PWhGMWXVIpar9Idbny_FzSp8SK_XCDnPoUfX4HtG5JdZiSbqJaqEpgN707qSXQRYxrH0VshxJnOMfd7586f0MR5t8U/s200/Suzie_Sig-01.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>The Curnes Familyhttp://www.blogger.com/profile/09395509014669696181noreply@blogger.com1tag:blogger.com,1999:blog-7569288239646900286.post-22719465707884228042012-04-10T19:09:00.000-05:002012-04-10T19:09:14.826-05:00Lemon Cake: Housewarming Gift<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mReLJiPWNvFNBN7CBbGdO0dLN5rEL9snlAY1XGi8SaY4LErm6Tx9TMXSxu4PIUsi95XMxukTy9cWzUMAzZn6SFQLellQVOap_GU6Zxpy3GETS-MDF2u_8ZPhFCFSGvJ_9YGp7FDk74Fm/s1600/058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mReLJiPWNvFNBN7CBbGdO0dLN5rEL9snlAY1XGi8SaY4LErm6Tx9TMXSxu4PIUsi95XMxukTy9cWzUMAzZn6SFQLellQVOap_GU6Zxpy3GETS-MDF2u_8ZPhFCFSGvJ_9YGp7FDk74Fm/s400/058.JPG" width="400" /></a></div><br />
The weather in Texas is just delightful today! My back door is wide open, letting in a the sounds of spring and the sweet soft breeze. Anyways, the weather makes me feel so fresh and happy, and something else that makes me happy is to bake, and lemons are the epitome of freshness. Therefore, I am baking a lemon cake! One of Bunker's cousins and his wife just moved into a new house, so I thought it would be a nice treat to bring this sweet treat over to make their new house feel like home.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4k7j2p7w5GD6My6lj7kOIAUIQbVA4nG875YdneZJOTD-zHzyP91i_f9mcDEO0Iccv4ADAJHtBa_u9VnHUVFipDj1_kLDLPaUlYCTH_AQr1gqAZSY1ZumG618GesJiprVYoqr11TYM5aB/s1600/044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4k7j2p7w5GD6My6lj7kOIAUIQbVA4nG875YdneZJOTD-zHzyP91i_f9mcDEO0Iccv4ADAJHtBa_u9VnHUVFipDj1_kLDLPaUlYCTH_AQr1gqAZSY1ZumG618GesJiprVYoqr11TYM5aB/s400/044.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Yes Shafer, I love you no matter what!</div><br />
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I found this recipe at <a href="http://smittenkitchen.com/2006/10/lemony-persnick/">Smitten Kitchen</a>. I lessened some of the lemon amounts to keep the cake from being too tart.<br />
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<b><u><a href="https://docs.google.com/document/d/1_vq5YzwXDx8saj19J39uJcwu8uT9clmzNIWlBIhhXoc/edit">Printer Friendly Version</a></u></b><br />
<b><u><br />
</u></b><br />
<b><u>Ingredients:</u></b><br />
2 sticks of butter, at room temperature<br />
2 1/2 cups of sugar<br />
4 eggs, at room temperature<br />
1/3 cup of grated lemon zest (6-8 lemons)<br />
3 cups of all purpose flour<br />
1/2 teaspoon of baking powder<br />
1/2 teaspoon of baking soda<br />
1 teaspoon of salt<br />
1/2 cup of fresh lemon juice for the cake<br />
1 cup of buttermilk, at room temperature<br />
1 teaspoon of vanilla extract<br />
1 tablespoon of fresh lemon juice for the glaze<br />
2-3 tablespoons of water for the glaze<br />
2 cups of confectioners (powdered) sugar<br />
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<b><u>Steps:</u></b><br />
1. Preheat your oven to 350 degrees and gather your ingredients. Prepare you bundt pan.<br />
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2. In your standing mixer with the paddle attachment, beat together the 2 sticks of butter and 2 cups of the sugar until light and fluffy.<br />
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3. Add each egg, one at a time, to the sugar and butter.<br />
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4. Add the grated lemon zest to the mixture.<br />
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5. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.<br />
6. In another bowl, combine the buttermilk and vanilla extract.<br />
7. Slowly add the flour mixture and the buttermilk, alternating between the flour and buttermilk, to the sugar mixture. Mix to combine.<br />
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8. Pour the batter into your prepared bundt pan and bake for about an hour in a 350 degree oven.<br />
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9. Meanwhile, combine the 1/2 cup of lemon juice and the 1/2 cup of reserved sugar in a small sauce pan, and set over low heat. Cook until the sugar is fully dissolved, about 30 minutes.<br />
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10. Once the cake is baked, inverted, and cool (about 10 minutes of cooling), spoon the lemon syrup over the top of the cake. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBt8WvQ1iPKqiewVKLNfol9HW7l-eG5QSefxlOAE1akbNPHZIMWOFblSoGItIKzf-h87c3k4GT38xXROpU92ULJ-KVPHWr1Qsj2kMmRk9Xvbd7OzWh81NfhwVMEBpCFlCTijj92y9Cmlzm/s1600/048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBt8WvQ1iPKqiewVKLNfol9HW7l-eG5QSefxlOAE1akbNPHZIMWOFblSoGItIKzf-h87c3k4GT38xXROpU92ULJ-KVPHWr1Qsj2kMmRk9Xvbd7OzWh81NfhwVMEBpCFlCTijj92y9Cmlzm/s320/048.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aw-CkSgtCTn9eztvLlmalCPNbskI9N757TttZ6aYwX9ZMdhyKTC7P5xpZtx5G9Gz8L8bKywAdZd3i277BjzNL1R-XxpQbzZYoyD6ewmrfBeu4Ovb8M3vMF6Vdm8WLppW7Lx3Ilw4K-ms/s1600/052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aw-CkSgtCTn9eztvLlmalCPNbskI9N757TttZ6aYwX9ZMdhyKTC7P5xpZtx5G9Gz8L8bKywAdZd3i277BjzNL1R-XxpQbzZYoyD6ewmrfBeu4Ovb8M3vMF6Vdm8WLppW7Lx3Ilw4K-ms/s320/052.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Boo....oh well...the bottom of the cake is now the top. At least it will still taste yummy!</div><br />
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11. Then make the glaze by combining the 2 cups of confectioners sugar with the 1 tablespoon of lemon juice and the 2 to 3 tablespoons of water. Whisk together until smooth, and then pour over the cake.<br />
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12. Enjoy this fresh and sweet treat!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbFWq506PJJmwqFmmTyeyj0kyjjTORuSVwEglG3AiG_si3hoakisfVqG95KdJ7Y8iMqagBlHejboI6fW_2PP6TWo01LLBVOrFQazrZvZx6QuKZpD7tWErb7kkvVBDltlvXRnI_bh4PpB5Q/s1600/061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbFWq506PJJmwqFmmTyeyj0kyjjTORuSVwEglG3AiG_si3hoakisfVqG95KdJ7Y8iMqagBlHejboI6fW_2PP6TWo01LLBVOrFQazrZvZx6QuKZpD7tWErb7kkvVBDltlvXRnI_bh4PpB5Q/s400/061.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">All wrapped up and ready to be delivered to the new homeowners! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62wZTHDsNy4HvDgpQ3t5jc1aJyK_mZZPrqa0sFxHlHCdJSBNsGtJe-1SZzdbeqysfUwfVGNqgseBsec1n1nz43nNEZjvuXCKdmNad8xcHmo-KnRN0SbAHb2mdicDvgNEnfESzxFoiifGB/s1600/041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62wZTHDsNy4HvDgpQ3t5jc1aJyK_mZZPrqa0sFxHlHCdJSBNsGtJe-1SZzdbeqysfUwfVGNqgseBsec1n1nz43nNEZjvuXCKdmNad8xcHmo-KnRN0SbAHb2mdicDvgNEnfESzxFoiifGB/s320/041.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Shafer says bye!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd42pL9zWqAmlSuXQTaP7m2B5Ketcg3TVJz9K_TJ154imeqs5I8PWhGMWXVIpar9Idbny_FzSp8SK_XCDnPoUfX4HtG5JdZiSbqJaqEpgN707qSXQRYxrH0VshxJnOMfd7586f0MR5t8U/s1600/Suzie_Sig-01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd42pL9zWqAmlSuXQTaP7m2B5Ketcg3TVJz9K_TJ154imeqs5I8PWhGMWXVIpar9Idbny_FzSp8SK_XCDnPoUfX4HtG5JdZiSbqJaqEpgN707qSXQRYxrH0VshxJnOMfd7586f0MR5t8U/s200/Suzie_Sig-01.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><b><u><br />
</u></b>The Curnes Familyhttp://www.blogger.com/profile/09395509014669696181noreply@blogger.com0tag:blogger.com,1999:blog-7569288239646900286.post-2011499620845319472012-04-05T22:38:00.001-05:002012-04-05T22:38:52.022-05:00Spinach and Potato Frittata<div class="separator" style="clear: both; text-align: center;">
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Ever since I tried my hand at making homemade quiche a while back, I have found myself thinking about making one on a fairly regular basis. Tonight was definitely one of those nights. The problem, however, was that my pie crust was still in the freezer and waiting for it to thaw was not an option as it would result in a very late dinner.<br />
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So I decided to try my hand at making a frittata instead. A frittata is basically a quiche without the pastry crust. It also shares some same methods as making an omelet as well in the technique of letting the egg set by lifting up the edges to let the runny egg go to the bottom of the pan. This would be great for those on a paleo diet (or at least I think it would be).<br />
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<a href="https://docs.google.com/document/d/1ZlMAfgBN5JSmGbwB7MKaQkl7-DgFWvbx3V9Uv9DFZzA/edit">Printer Friendly Version</a><br />
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<b>Spinach and Potato Frittata</b><br />
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<b><u>Ingredients</u></b><br />
2 bunches spinach, washed, trimmed, and chopped<br />
1/4 cup water<br />
1/2 yellow onion, minced<br />
1 medium potato, peeled and sliced<br />
2 tablespoons butter<br />
1 cup half and half<br />
2 egg yolks<br />
4 large eggs<br />
1 cup grated Gruyere cheese, divided<br />
1 teaspoon grated nutmeg<br />
1/2 teaspoon salt<br />
1/2 teaspoon pepper<br />
<br />
<b><u>Instructions</u></b><br />
Preheat the oven to 400 degrees. Place the chopped spinach in a saucepan with 1/4 cup water and cover with a lid. Heat over medium high heat until the leaves are barely wilted, just a few minutes.<br />
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Remove from heat and set aside. While the spinach is cooking, whisk together the egg yolks, eggs, half and half, nutmeg, salt, pepper, and half a cup of the Gruyere cheese.<br />
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Melt the butter in an oven proof skillet and add the onions. Saute until translucent and fragrant.<br />
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Add the potatoes to the onions and saute until beginning to brown and soften.<br />
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When the potatoes are ready, top with the cooked spinach,<br />
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and pour the egg mixture.<br />
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As the egg heats and begins to set, use a spatula to lift up the edges and allow the egg to move to the bottom of the skillet. Repeat until the egg is no longer runny<br />
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Top with the remaining cheese and place in the oven.<br />
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Bake for 13-15 minutes until the egg has puffed up and the cheese has browned.<br />
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Cut into quarters and serve.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.com0tag:blogger.com,1999:blog-7569288239646900286.post-62275478409762916092012-04-01T23:22:00.001-05:002012-04-01T23:22:40.992-05:00The Perfect Birthday Cake<div class="separator" style="clear: both; text-align: center;">
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Last week marked the first birthday of A Thyme To Eat. Suzie and I have enjoyed sharing our kitchens and culinary adventures with you all and look forward to another great year. I was recently asked to bake a yellow cake with chocolate frosting for a friend's birthday party and thought that this would be the perfect post for the occasion.<br />
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This was actually my first time baking this type of cake so I ended up doing quite a bit of research before settling on a recipe. Several blogs that I respect listed Martha Stewarts recipe as being the best, and I have to say that I agree. This cake managed to be light and rich all at once. And the frosting absolutely made this cake. If you only have time to make one thing from scratch, make this frosting! It is so worth it and will literally melt in your mouth.<br />
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<a href="https://docs.google.com/document/d/1JKn3fYR885fIVcUZWy-CpWnxA9oIODlLYzMtGcB0NWE/edit">Printer Friendly Version</a><br />
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<b>Yellow Cake with Chocolate Frosting</b><br />
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<b><u>Ingredients</u></b><br />
<i>For the cake</i><br />
2 sticks unsalted butter at room temperature<br />
1 1/2 cups all purpose flour<br />
1 1/2 cups cake flour<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
1 3/4 cups sugar<br />
4 large eggs<br />
2 teaspoon vanilla<br />
1 1/4 cups whole milk<br />
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<i>For the frosting</i><br />
1 lb semisweet chocolate, finely chopped<br />
6 tablespoons Ghiradelli cocoa powder<br />
6 tablespoons boiling water<br />
3 sticks unsalted butter at room temperature<br />
1/2 cup confectioner's sugar, sifted<br />
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<b><u>Instructions</u></b><br />
Preheat the oven to 350 degrees. Line the bottom of two round cake pans with parchment paper and grease the pans with either butter and dusted with flour or the Crisco baking spray.<br />
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In the bowl of your electric mixer with the paddle attachment, add the 2 sticks of butter and sugar. Cream on medium speed until fluffy.<br />
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While the butter and sugar is creaming, combine the flours, baking powder, and salt in a medium bowl and whisk to combine.<br />
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Once the butter and sugar is ready, add the eggs one at a time, blending on medium speed fully until adding the next egg.<br />
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Add in the vanilla and blend in.<br />
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With the mixer on low speed, add in a third of the flour followed by a third of the milk and blend in fully. Repeat two more times until all the milk and flour is blended in.<br />
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Pour the batter evenly between the two cake pans. Place in the oven and bake, rotating halfway through until the tops are golden brown and a toothpick inserted into the center comes out clean, about 30-35 minutes.<br />
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When ready, remove the pans from the oven and place on a wire rack to cool for about 20 minutes.<br />
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After 20 minutes, remove from the pan and return to the wire rack until the cakes are completely cooled to room temperature.<br />
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Meanwhile, chop the chocolate and place into a heat resistant bowl.</div>
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Place a top of a pan of simmering water, stirring occasionally until the chocolate is fully melted and smooth.<br />
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When smooth, remove the chocolate from the heat and let cool for about 25 minutes until it reaches room temperature.<br />
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While the chocolate is cooling, combine the boiling water and baking powder in a small bowl and stir until fully blended.<br />
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When the chocolate is ready, cream the 3 sticks of butter and confectioner's sugar in the bowl of your electric mixer on medium speed until light and fluffy.<br />
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Pour in the melted chocolate and beat on low speed until completely blended.<br />
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Pour in the water and cocoa powder mixture and beat until mixed in. If you want your frosting at a thicker consistency, let sit in the fridge for an hour or so. I thought it was just right and put it right on the cake.<br />
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Scoop about a cup of frosting onto the bottom cake, you may want to level the top off to remove the rounded top.<br />
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Smooth out the frosting then place the second layer on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTjO-iGpAymkMyTHQChA__TxcKe6egArOJTSFBNvvvlyWPScA1B06OMkETIm1XDgznXs-oW2FAA9lg6341e64am9GBnpP-rbpb8-Q_bcL4fZXSxfHUePuU-ly6I1PXz9Qvfh5YacEl-j0/s1600/IMG_0360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTjO-iGpAymkMyTHQChA__TxcKe6egArOJTSFBNvvvlyWPScA1B06OMkETIm1XDgznXs-oW2FAA9lg6341e64am9GBnpP-rbpb8-Q_bcL4fZXSxfHUePuU-ly6I1PXz9Qvfh5YacEl-j0/s320/IMG_0360.JPG" width="320" /></a></div>
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Add another cup of frosting on top of that layer and smooth it out and add more onto the sides until fully frosted.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihI7EZ5wcCqcNz-wnrmes9Z2hdKN4xUo7BNJzm6Q-8KFElvwlpQ7I9haBf7bMXDAEXiFp4Gso2GEkF_yeJe6zE72W_LVPHSZz1AnMFUcsevMlQguoZ0fPu3Yb4wgBRd3M_Ude1PkKZByc/s1600/IMG_0365.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihI7EZ5wcCqcNz-wnrmes9Z2hdKN4xUo7BNJzm6Q-8KFElvwlpQ7I9haBf7bMXDAEXiFp4Gso2GEkF_yeJe6zE72W_LVPHSZz1AnMFUcsevMlQguoZ0fPu3Yb4wgBRd3M_Ude1PkKZByc/s320/IMG_0365.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The birthday boy, making a wish.</td></tr>
</tbody></table>
Enjoy with coffee or milk.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDECfpnNEl4c63k1fANIv3i02kbkmnlrPpXtQ6gZHgYc5fjbrJw_N987em6_hqMVnlM_A1nBzcJ04cdEJl5H-0-OT472fJHdGDE92RGXjFdRwzgRHOzKsMt6SG9PVTPJF0f03IPdhiSI/s1600/IMG_0367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDECfpnNEl4c63k1fANIv3i02kbkmnlrPpXtQ6gZHgYc5fjbrJw_N987em6_hqMVnlM_A1nBzcJ04cdEJl5H-0-OT472fJHdGDE92RGXjFdRwzgRHOzKsMt6SG9PVTPJF0f03IPdhiSI/s320/IMG_0367.JPG" width="320" /></a></div>
<b>Source: </b>The Martha Stewart Baking Handbook<br />
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<br />Anonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.com0tag:blogger.com,1999:blog-7569288239646900286.post-166704125982353762012-03-30T14:08:00.001-05:002012-03-30T14:10:47.143-05:00Baked Chicken Nuggets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqV9DIXVwDLsU8W_exOSNTxoG3yPNpQ75UKBFxcJBJ2d6_r90yFe0cuctuDpmhPMjK10p8T1XTWcIs33ozxM6r-myZM_C4igwRbOIKzwgQReS_lFFTEMYiCag1r-iUxAg6S3i6bg4K4Ay/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqV9DIXVwDLsU8W_exOSNTxoG3yPNpQ75UKBFxcJBJ2d6_r90yFe0cuctuDpmhPMjK10p8T1XTWcIs33ozxM6r-myZM_C4igwRbOIKzwgQReS_lFFTEMYiCag1r-iUxAg6S3i6bg4K4Ay/s400/009.JPG" width="400" /></a></div><br />
I was in a five year old mood the other night, and really wanted the chicken nuggets from my childhood. Rather than running over the the Golden Arches, I decided to try my hand at a healthier version of these tasty morsels. You could eat these with ketchup and sweet potato french fries (my dinner), or add these nuggets to any salad or use them with BBQ dipping sauces. This recipe is very easy and requires very few ingredients. The chicken nuggets came out juicy on the inside with a slight crunchy and flavorful bite to the outside, just perfect!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZeEqKubVt_H-3nmDjtvEQbqw5n1forkhoX_BQfgaolbnCXdMXcbOdF5WlMpKK-FZHVKIkU2Op1uo03fj8SOrC14eow0AC0TMDRG6lzKCobfL1jFbhy8dovd9AQizQrmOKg4ERIrY7hL1/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZeEqKubVt_H-3nmDjtvEQbqw5n1forkhoX_BQfgaolbnCXdMXcbOdF5WlMpKK-FZHVKIkU2Op1uo03fj8SOrC14eow0AC0TMDRG6lzKCobfL1jFbhy8dovd9AQizQrmOKg4ERIrY7hL1/s400/011.JPG" width="400" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;">Caught both girls mid-bark in their backyard jungle!</div><br />
I found this recipe on <a href="http://www.skinnytaste.com/2011/04/healthy-baked-chicken-nuggets.html">Skinny Taste</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpPk0mWX3JD-HOkABRiw5FL4xez40465qZ0ty4zGc52doQdZoZbtqD6RFJLQjIETQ6MhnBpWV78hQ7aRIWuIqlXWF04-N3yaHl5LSjxFfstAe7qKQBbWePEiLxr9XwYQv0xSr65JL8D8b/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpPk0mWX3JD-HOkABRiw5FL4xez40465qZ0ty4zGc52doQdZoZbtqD6RFJLQjIETQ6MhnBpWV78hQ7aRIWuIqlXWF04-N3yaHl5LSjxFfstAe7qKQBbWePEiLxr9XwYQv0xSr65JL8D8b/s400/013.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Explorer buddies!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDh0pn1_NtfNx82mNhWUGx9PEFtSdK6crwRV8x2x3xKnCZiH19b8otLvsZocLd-qgwxZS3KWN-iWh6f9hgzXFsTCXGUEzJJbqC_qmTNJKslXsFTD2UKRr2vqcHbatkEDDd_HbGyhgrxVK/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDh0pn1_NtfNx82mNhWUGx9PEFtSdK6crwRV8x2x3xKnCZiH19b8otLvsZocLd-qgwxZS3KWN-iWh6f9hgzXFsTCXGUEzJJbqC_qmTNJKslXsFTD2UKRr2vqcHbatkEDDd_HbGyhgrxVK/s400/015.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">The jungle in full bloom...a few roses are blooming and the rest are about to explode with color! Our Christine tree is standing tall and brings a smile to my heart. </div><br />
<b><a href="https://docs.google.com/document/d/1ezUiyzZLTatRDRaI_4mLEDfGuBXWJYW6KmnTk-jjoFE/edit">Printer Friendly Version</a></b><br />
<b><br />
</b><br />
<b><u>Ingredients:</u></b><br />
2 skinless boneless chicken breasts, cut into smaller pieces, about 4 x 4 inches.<br />
2 teaspoons of olive oil<br />
8 tablespoons of Italian seasoned breadcrumbs<br />
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<b><u>Steps:</u></b><br />
1. Gather your ingredients and preheat your oven to 425 degrees.<br />
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2. Add the olive oil to the chicken and mix to coat thoroughly.<br />
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3. Add the breadcrumbs to the chicken and mix to coat thoroughly.<br />
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4. Season with salt and pepper.<br />
5. Place the chicken nuggets in a pan sprayed with non-stick spray.<br />
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6. Place in the oven and bake for about 8-10 minutes.<br />
7. Then turn the chicken pieces over and cook for another 4-6 minutes, until fully cooked.<br />
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8. Enjoy!<br />
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</div>The Curnes Familyhttp://www.blogger.com/profile/09395509014669696181noreply@blogger.com1tag:blogger.com,1999:blog-7569288239646900286.post-43685786540339282312012-03-21T22:04:00.002-05:002012-03-21T22:04:39.091-05:00Turnip and Potato Mash<div class="separator" style="clear: both; text-align: center;">
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I struggled with what to title this recipe. It's mashed turnips and potatoes but that didn't really roll off the tongue. So I decided to instead say Turnip and Potato mash. Not sure why I found it necessary to tell you my thought process but there you have it.<br />
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Until this week I had never tasted a turnip, nor could I tell you what they looked like. That was until I came home with my Urban Acres produce share on Saturday and found two in my crate. Often when this happens I avoid the strange new vegetable and it ultimately spoils before I figure out how to use it. This week, however, I decided to tackle the turnip head on, and by head on I mean sneaking it in with mashed potatoes.<br />
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I was really pleased with the results, although I would not say that it was love at first bite. It took several tastes before I decided that the complex flavor provided by the turnip was one I enjoyed. And then I went back for seconds, which is always a key indicator of success at my dinner table. So if you feel adventurous, but still want to keep some semblance of comfort, try this turnip and potato mash with dinner. I think you'll be glad you did.<br />
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<a href="https://docs.google.com/document/d/1qHkcHciU7h6l7GMK-pkiRDn07PWwjYCdF3jjHRVLNmo/edit">Printer Friendly Version</a><br />
<br />
<b>Turnip and Potato Mash</b><br />
<b><br /></b><br />
<b><u>Ingredients</u></b><br />
4 tablespoons butter<br />
1 small turnip, peeled and cut into 1/4 inch thick half moons<br />
1 medium yukon gold potatoes, peeled and cut into 1/4 inch thick half moons<br />
1/3 cup chicken broth<br />
3/4 cup half and half<br />
3 tablespoons minced chives<br />
salt and pepper to taste<br />
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<b><u>Instructions</u></b><br />
Melt the butter in a large sauce pan over medium heat until foam bubbles disappear but before the butter browns.<br />
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Place the turnip slices into the butter, stirring occasionally.<br />
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You should cook the turnips until they start to brown and caramelize, about 10-12 minutes. If you need to increase the heat to speed up the process you can turn it up to medium high. (Mine took longer, I think my pan was too small)<br />
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Place the potatoes on top of the turnips and pour in the chicken broth.<br />
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Bring to a boil and reduce heat to low and simmer covered until the potatoes fall apart with a fork and the liquid is mostly absorbed by the potatoes. for about 20 minutes. (again mine took longer and I think it was the pan)<br />
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Use a potato masher (or if you're me and don't have one use a pastry blender) and carefully mash the veggies. You don't want to over mash and ruin the texture!<br />
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Pour in the half and half and stir into the potatoes and turnips.<br />
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Stir in the chives and let sit a minute. This allows the liquid to absorb into the potatoes and turnips.<br />
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Serve with your favorite meal in place of mashed potatoes.<br />
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<b>Source: </b><a href="http://www.crumblycookie.net/2009/11/21/mashed-potatoes-with-root-vegetables/">The Way The Cookie Crumbles</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.com1tag:blogger.com,1999:blog-7569288239646900286.post-73355571410862231102012-03-19T20:54:00.000-05:002012-03-19T20:54:37.722-05:00Lasagna: Comfort food for a rainy night<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wYxpvoklz8qJPvg5w1cZIQNB6Mp1ItF4JGG1NGJlBfcLjIO0r500ihboirjboCEbh6wpYOaQgPqBjKTTIpfaN8puFVqbgR3smMweE3QZTgOqu9nha-MS2ingm0f78GNIp9KkzTxgLXUn/s1600/056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wYxpvoklz8qJPvg5w1cZIQNB6Mp1ItF4JGG1NGJlBfcLjIO0r500ihboirjboCEbh6wpYOaQgPqBjKTTIpfaN8puFVqbgR3smMweE3QZTgOqu9nha-MS2ingm0f78GNIp9KkzTxgLXUn/s320/056.JPG" width="320" /></a></div><br />
Dallas is having a huge storm tonight...much appreciated rain for both the plants and to hopefully get some of this pollen out of the air. I thought it would be fun to have an old fashioned treat for dinner to celebrate the rain by staying cozy and dry inside. Meat, cheese and pasta, that is basically the equation for comfort food, warming and filling. Hopefully you will enjoy this rather easy recipe for a homemade treat.<br />
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<b><u><a href="https://docs.google.com/document/d/13vICrI6-jBL4sPqXSUpplRNwFCXABnuDcsDIK_4ZOdI/edit">Printer Friendly Version</a></u></b><br />
<b><u><br />
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<b><u>Ingredients:</u></b><br />
1 pound of lean ground beef<br />
1 cup of chopped onion<br />
2 cloves of garlic, minced<br />
1 28 ounce can of whole tomatoes, pureed<br />
1/2 cup of tomato paste<br />
1 tablespoon of Italian seasonings<br />
No boil lasagna noodles<br />
1 egg<br />
3 cups of cottage cheese<br />
6 ounces of shredded mozzarella cheese<br />
A splash of fresh lemon juice<br />
<br />
<b><u>Steps:</u></b><br />
1. Gather your ingredients and preheat the oven to 375 degrees.<br />
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2. In a large saucepan, combine the beef, onion and garlic. Cook until the beef is browned.<br />
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3. Add the pureed tomatoes, tomato paste, and seasoning.<br />
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4. Bring the mixture to a boil and then reduce heat to a simmer. Simmer for about 15 minutes. You want the sauce to thicken.<br />
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5. While the sauce thickens, make the filling by combining the egg, cottage cheese, mozzarella and lemon juice.<br />
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6. To assemble the lasagna spread enough sauce over the bottom of your baking dish so that the bottom is covered. Layer the noodles on top of the sauce. Then add half the cheese filling over the noodles. Add half of the sauce over the filling. Top the sauce with noodles. Top these noodles with the remaining cheese filling and then the sauce and one more layer of noodles. Finish the lasagna by adding a bit more sauce over the noodles. I actually ran out of sauce, so I used back up canned sauce from the fridge. Then sprinkle a little cheese on top.<br />
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</div>7. Bake in a 375 degree over for about 30 to 35 minutes.<br />
8. Enjoy with yummy rolls! We are using <a href="http://www.sisterschuberts.com/">Sister Schubert</a> rolls...my absolute favorite!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>The Curnes Familyhttp://www.blogger.com/profile/09395509014669696181noreply@blogger.com0tag:blogger.com,1999:blog-7569288239646900286.post-2176463109395907462012-03-14T19:02:00.000-05:002012-03-15T08:44:38.366-05:00Wine and Garlic Pork Chops<div class="separator" style="clear: both; text-align: center;">
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I'm always looking for new main courses that involve proteins other than chicken. Don't get me wrong, I love chicken, but sometimes I get a little bored with chicken, so it's great to have back up options ready. Robert isn't normally a big fan of pork chops, so I knew any recipe I tried with pork chops needed to really bring a punch.<br />
<br />
Enter garlic and a bottle of syrah to the rescue! This recipe involves quite a bit of reducing liquids but don't skimp on the process, the pan sauce drizzled over the pork is well worth the effort. And don't forget the garlic! I know it may sound strange to eat whole garlic cloves with your meal, but these are so delicious you won't want to miss out. Between roasting in the olive oil and soaking in the wine reduction, these cloves are unlike anything you've ever tasted.<br />
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<a href="https://docs.google.com/document/d/1SSYmxP-1YLV8OIoQbC4UCAxRhm0tcfuH2ho1dbGMEOg/edit">Printer Friendly Version</a><br />
<br />
<b>Wine and Garlic Pork Chops</b><br />
<b><br /></b><br />
<b><u>Ingredients</u></b><br />
5-6 boneless pork chops with medium thickness<br />
2 tablespoon olive oil<br />
2 tablespoons butter<br />
salt and pepper<br />
1 and 1/2 cup red wine<br />
1/2 cup beef broth<br />
1 whole bay leaf<br />
1 tablespoon balsamic vinegar<br />
18 whole peeled garlic cloves<br />
1 tablespoon additional butter<br />
<br />
<b><u>Instructions</u></b><br />
Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over high heat.<br />
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Salt and pepper both sides of the pork chops and sear on both sides until golden about 2 minutes per side. You won't cook the chops all the way though at this time, they'll finish cooking later.<br />
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After searing, remove the pork and set aside. Reduce the heat to medium high and throw in the garlic cloves, stirring around for a few minutes until nice and golden.<br />
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Pour in the red wine and add the bay leaf. Stir and reduce until nice and thick.<br />
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Stir in the beef broth and add the pork chops back to the skillet.<br />
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Cook the chops for a few more minutes then stir in the balsamic. Continue cooking until the chops are done.<br />
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When done, remove the chops to a plate and set aside. Add the last tablespoon of butter and reduce the liquid some more.<br />
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Arrange the chops on a platter and pour the sauce over the chops to cover.<br />
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Enjoy with some healthy sides like salad or roasted cauliflower.<br />
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<b>Source: </b><a href="http://thepioneerwoman.com/cooking/2012/02/pork-chops-with-garlic-and-wine/">The Pioneer Woman</a>Anonymoushttp://www.blogger.com/profile/06967727361926608660noreply@blogger.com0tag:blogger.com,1999:blog-7569288239646900286.post-72999666483403485132012-03-12T18:19:00.000-05:002012-03-12T18:19:53.568-05:00Napa: A Delightful Trip<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyV6JhmG76sO9z2cCkQpyLhFTxvvr99EhrRkFfnqMqD2fbGlrUV3t8O2EGE2-899Fn4RkLvSuLiUxmsUHltkC3FQIELnuUDSei3CATuSVx8LwvkQqVwhat7oWRpMhin3NCGqTED9mT-EfK/s1600/614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyV6JhmG76sO9z2cCkQpyLhFTxvvr99EhrRkFfnqMqD2fbGlrUV3t8O2EGE2-899Fn4RkLvSuLiUxmsUHltkC3FQIELnuUDSei3CATuSVx8LwvkQqVwhat7oWRpMhin3NCGqTED9mT-EfK/s400/614.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Hello! Bunker and I just returned from our now annual trip to the Napa Valley. It was a very restful and relaxing trip, filled with delicious food, beautiful scenery, a slower pace, and of course...wine! I thought it might be fun to share some pictures of this beautiful place and hopefully tempt some of you to go...perhaps with us next year!<br />
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Here are our recommendations:<br />
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-Hotel: <a href="http://www.hotelyountville.com/"><b>Hotel Yountville.</b></a> In the center of it all (five star restaurants line the streets of this quaint town) rests this peaceful retreat. For a reasonable price (especially during off season...the time of year I will only go so that we can avoid the crowds) you are given a luxurious over sized room with vaulted ceilings, a fireplace, sumptuous bathroom, a nicely sized patio, incredibly comfortable bed, and restful turn-down service every night. It is the perfect retreat at the end of your day of touring (or...for an afternoon nap...we took one everyday). The shared spaces are also comforting, with fires and heaters around every corner, we were able to enjoy all of the outdoor spaces (even the pool!) despite the rather chilly temperatures. The spa, Spa Acqua, was a peaceful and warm space with a nice list of treatments. All in all, a perfect place to stay, and a place that we will stay again.<br />
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-Wineries:<br />
-<b><a href="http://www.shafervineyards.com/">Shafer</a>: </b>Come on, you knew Shafer would be at the top of the list! Yes, this is the famous winery that gave us the idea to get our precious puppy and name her Shafer. This place is breathtaking, from the vineyard views, to the spectacular tasting room with floor to ceiling windows (of course leaving room for the roaring fireplace), to the sweet puppies, and of course the wine itself. This is a sensory experience as well as an educational one, taking about 2 hours to taste about eight wines. We were even lucky enough to watch the bottling process, fascinating! We LOVE this place for so many reasons.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69j1j7H09G2nb3XoDELDIZ8RR9waFDO_DxcMvFKPc1Z4UKYzU3b9FM2V8WeIBwdyG9QfxQQIo15kyUDtGlHzcnSnpB_sNytjrSQVxjAlfdKC4iQ0tZU9q0MPohVSZIV1xXduw9xQomSb3/s1600/600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69j1j7H09G2nb3XoDELDIZ8RR9waFDO_DxcMvFKPc1Z4UKYzU3b9FM2V8WeIBwdyG9QfxQQIo15kyUDtGlHzcnSnpB_sNytjrSQVxjAlfdKC4iQ0tZU9q0MPohVSZIV1xXduw9xQomSb3/s400/600.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">One of the many reasons we love this place...the Chardonnay. </div><br />
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-<b><a href="http://www.farniente.com/">Far Niente:</a> </b>Charming is the first word that comes to mind when I think of this winery. The building looks as though it should be nestled among the Swiss Alps, and the wines are as stunning as the vineyard views. A fun extra at this winery is the garage filled with vintage cars. I am not a huge car person, but even these beauties were a treat to explore. The tour includes caves, so bring your sweater, but the caves are beautiful...perhaps someday we can taste wines in the exclusive tasting room down there.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVSTIYI_JvB5GbnILUWLq_sK3Qeo8eODcoOXkaH_kor5-12ktzatLTLusHVqDgBADVGicrF7kr4jjoJpUUyo5Oa_bAO6AxoKcLA22UIcfrQfU7GYKSPuFvzDackbV5DlB0KJbLUK5KPYR/s1600/562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVSTIYI_JvB5GbnILUWLq_sK3Qeo8eODcoOXkaH_kor5-12ktzatLTLusHVqDgBADVGicrF7kr4jjoJpUUyo5Oa_bAO6AxoKcLA22UIcfrQfU7GYKSPuFvzDackbV5DlB0KJbLUK5KPYR/s400/562.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkixbmHuJ2hl69OYA-jgw8zE3DLk8hv3IPpCSR3-4QhmLiaz5WKLg2aI4fnhM17SNcfHelAE0nlqpwdRqbXOMLJ1qdkKwS-8yMiXU-2NpzRZXt07dDiC6ihNgkqMIMQZonztzh-EmwmJLe/s1600/570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkixbmHuJ2hl69OYA-jgw8zE3DLk8hv3IPpCSR3-4QhmLiaz5WKLg2aI4fnhM17SNcfHelAE0nlqpwdRqbXOMLJ1qdkKwS-8yMiXU-2NpzRZXt07dDiC6ihNgkqMIMQZonztzh-EmwmJLe/s400/570.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Fancy tasting room in the caves.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXHNNUibAZXqvAmTrfuvLLuAI3Sy9-gXb2PIYenX0TKPh7xPKVpp4TIqA1lwDn6P9gUXyBTiE7T1oSKDDs_JqpUBzrpI5Nfaaf1S-aU4pY23qglyPxrIGrn6JJebkLtpr018X7yckyIYK/s1600/574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXHNNUibAZXqvAmTrfuvLLuAI3Sy9-gXb2PIYenX0TKPh7xPKVpp4TIqA1lwDn6P9gUXyBTiE7T1oSKDDs_JqpUBzrpI5Nfaaf1S-aU4pY23qglyPxrIGrn6JJebkLtpr018X7yckyIYK/s400/574.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">Sugary sweet prom pose in front of the Dolce cave, their dessert wine.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-v4moAn6aBcG7C7owtUd3wY1r9thgPBMeXVO5cmzZkgesf81kAy2oX9bn7X0WfW2Wxj2OOCVIr4KV8_wo1ZEZHg1EedfUoB7sLrTzPrm9q8GsYew6W3rzxZmQ5fZ4dmCWD_NFrXesmG1/s1600/579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-v4moAn6aBcG7C7owtUd3wY1r9thgPBMeXVO5cmzZkgesf81kAy2oX9bn7X0WfW2Wxj2OOCVIr4KV8_wo1ZEZHg1EedfUoB7sLrTzPrm9q8GsYew6W3rzxZmQ5fZ4dmCWD_NFrXesmG1/s400/579.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpIlyBnjwUcNvdTShGeymSJbuPDlzZJa4okZk7pnBAJB85TILKA9cdzPxJ5K_bdY8QGMip7hXms8isqB_AU02hwFfLeibkWXRGVCYzYDCFV-C4CGYc56RIJm7wBwueS99LcJHxwcG4MMj/s1600/581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpIlyBnjwUcNvdTShGeymSJbuPDlzZJa4okZk7pnBAJB85TILKA9cdzPxJ5K_bdY8QGMip7hXms8isqB_AU02hwFfLeibkWXRGVCYzYDCFV-C4CGYc56RIJm7wBwueS99LcJHxwcG4MMj/s400/581.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">My favorite...just the most expensive car there...</div><br />
<a href="http://www.lambertbridge.com/" style="font-weight: bold;">-Lambert's Bridge: </a> I think this was our favorite winery of the trip this year. We discovered the wine at dinner one night in Dallas, and the sommelier, Chad, was so excited that we liked the wine and just gushed over the owners and the vineyard, well, we just had to go and see for ourselves! Chad was right, the owners (and their beautiful pups) are delightful, and chat with you like an old friend. I loved the atmosphere, the people, the pups, everything. We actually had a picnic lunch on their beautiful front lawn, what a treat!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCk_OHI2ai5f71KVan_C0P9JP0k2w4nZd_Z7shFgfwSi2BnvHSJw-_qs-NbFbOgzogu5khnP163NdXAtsxELheFpuaNMup7FGn_aLSTgAMidDrHsTE6esA9GNe9HYdIjy-6TBiWT8IjSH/s1600/611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCk_OHI2ai5f71KVan_C0P9JP0k2w4nZd_Z7shFgfwSi2BnvHSJw-_qs-NbFbOgzogu5khnP163NdXAtsxELheFpuaNMup7FGn_aLSTgAMidDrHsTE6esA9GNe9HYdIjy-6TBiWT8IjSH/s400/611.JPG" width="400" /></a></div><br />
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-<b><a href="http://stagsleap.com/">Stags' Leap:</a> </b>If you want to experience a bit of Napa Valley history, then you must go to Stags' Leap. Very important side note: Notice the placement of the apostrophe, it is on the right side (as they like to say correct side) of the "s." This is a very important distinction because of the rather similarly named Stag's Leap. Anyways, this is a sprawling historic estate, dating to 1892, features the original manor house, one of the first in ground pools in California, gardens, vineyards and a speakeasy! My favorite part of this place was the original family crest motto, "Ne Cede Malis," which translates to: do not yield to misfortune.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMr94J1kBt-FWUcYvCZ0jHXSpFVExR8rN7Pf1k_d32XOk9Tz6_t2BcYLy6vlLsVARzR_ljTLEdFyL6oy_e2_TZcujkBKk3XrXTM5d6J6zK9VMiHLyyvAfeQQLYZ0Ime71Hm_DoxVj82fL/s1600/534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMr94J1kBt-FWUcYvCZ0jHXSpFVExR8rN7Pf1k_d32XOk9Tz6_t2BcYLy6vlLsVARzR_ljTLEdFyL6oy_e2_TZcujkBKk3XrXTM5d6J6zK9VMiHLyyvAfeQQLYZ0Ime71Hm_DoxVj82fL/s400/534.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6eHyr12NCU5oHyBKL7UxCZzvv02jfaWuHirHl690_D1YCuKYh9c6EBWSLhWZ3yqLvD0mYAKIM2gq0YCX0YgJxCfnIE6PxVHFNt-sh3Rq3VfANimvexYKxMmDhDhaXLr6T9cs9G6GO0pK/s1600/538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6eHyr12NCU5oHyBKL7UxCZzvv02jfaWuHirHl690_D1YCuKYh9c6EBWSLhWZ3yqLvD0mYAKIM2gq0YCX0YgJxCfnIE6PxVHFNt-sh3Rq3VfANimvexYKxMmDhDhaXLr6T9cs9G6GO0pK/s400/538.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Speakeasy in the basement!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBTNXzNWF3abqPxvB2M2cYjQ9hIF-8H6q3D4b0aurraqJx1XcPAmhnJwOuPvcrXfT7XXklM5sG4U1WBXT-_GQC-TBNyVJzDTtNsUpRdTmL77g22bmglu-KqoF-LMi04bT8BGYsmkjNt-h/s1600/540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBTNXzNWF3abqPxvB2M2cYjQ9hIF-8H6q3D4b0aurraqJx1XcPAmhnJwOuPvcrXfT7XXklM5sG4U1WBXT-_GQC-TBNyVJzDTtNsUpRdTmL77g22bmglu-KqoF-LMi04bT8BGYsmkjNt-h/s400/540.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmhLxMvVUDqfXcRSgY4RcTuIXNBXBYbGxAwlzSRo93c-zNROOwYFhuwSynH2LNxwpjywxLaiWZxbZme6FokYsnZqlBinsvAo9vyE3womS3KEs-0WxQR6IEDiFPvwe4WGBnRhyZaNJaUmK/s1600/541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmhLxMvVUDqfXcRSgY4RcTuIXNBXBYbGxAwlzSRo93c-zNROOwYFhuwSynH2LNxwpjywxLaiWZxbZme6FokYsnZqlBinsvAo9vyE3womS3KEs-0WxQR6IEDiFPvwe4WGBnRhyZaNJaUmK/s400/541.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">I thought this was pretty cool. They used to light a fire at the bottom of these...and then the rocks would radiate the heat for outdoor events. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKLSVpZdbXjoT_SApUW31D0EhmKjUUob-iM7Dh3PC7JZ8nO-8UtCfJfXu_2vnsf38z2ECRYAe3kFVz5WnBDfci5xwaL2Cm73C1n3oNiqzAEE15RbdKZK3v4wwy3oewme5Ts8NGxgz4OKR/s1600/544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKLSVpZdbXjoT_SApUW31D0EhmKjUUob-iM7Dh3PC7JZ8nO-8UtCfJfXu_2vnsf38z2ECRYAe3kFVz5WnBDfci5xwaL2Cm73C1n3oNiqzAEE15RbdKZK3v4wwy3oewme5Ts8NGxgz4OKR/s400/544.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0O8ZYA2PlwuBZnMxaZtjHgQ3KJumURg5_N9fWYa-YNcCfn09uBTmK1xfu3J20NuXsY7jEmbuM1F_jSOBVxCquGcrEwtihKPAsALxdQl30jX0mxnRw-fmOaLguplb7cXi-FgkSwlN67Jz/s1600/549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0O8ZYA2PlwuBZnMxaZtjHgQ3KJumURg5_N9fWYa-YNcCfn09uBTmK1xfu3J20NuXsY7jEmbuM1F_jSOBVxCquGcrEwtihKPAsALxdQl30jX0mxnRw-fmOaLguplb7cXi-FgkSwlN67Jz/s400/549.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Family crest. "Ne Cede Malis," which translates to: do not yield to misfortune.</div><br />
<b><a href="http://www.bellawinery.com/">-Bella:</a> </b>This place is adorable and enchanting. You really should go and taste the wines, and then sit outside on their Adirondack chairs and relax while listening to the music, soaking up the fresh air, and admiring the gorgeous views.<br />
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Restaurants:<br />
<a href="http://www.blogger.com/goog_1180099153"> -</a><b><a href="http://themodelbakery.com/">The Model Bakery:</a> </b>Oh my gosh, I would move to St. Helena for this place alone...well a lot of reasons...St. Helena is my favorite town in the world...but a lot of that love has to do with this bakery. We went to this bakery last year, but in Napa. It is perfectly fine in Napa, but you must go to the original location in St. Helena. It is charming, adorable, comforting, nostalgic, lovely. Oh, and the baked goods are amazing too! Our favorite thing there is the English Muffin. I know that might sound odd, but these are not your average run of the mill English Muffins, these are doughnuts disguised as English Muffins. Eat them warm with fresh jelly, and yummy, they just melt in your mouth, I want one right now! Perhaps that will be my next cooking challenge, mastering the doughnut/English muffin. They also have a huge selection of breads, pastries, cookies, sandwiches and small salads, all freshly made each morning. We went each morning to delight in breakfast and gather our baked goods for our afternoon picnics.<br />
<b><a href="http://www.botteganapavalley.com/index.html">-Bottega:</a> </b>We went here last year as well, and it certainly stood up to our memory. Our favorite part about this place is the wrap around patio with cushy seating and the cool Napa night air warmed by crackling fires and heaters. I don't know what it is about outdoor fires, but they warm my heart and soothe my soul. The interior is just as warm and inviting. The food is just as warm and comforting as the atmosphere. Our favorites were Polenta Under Glass, Shortrib Meatballs, and the Pan Roasted Gnocchi. What made this evening extra special was that it was Bunker's birthday, and his sweet sister Anna picked up the tab all the way from Chicago :) Thanks Anna!<br />
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<a href="http://www.reddnapavalley.com/">-<b>Redd: </b></a> I think our favorite night was the night we dined at Redd. Just down the street from our hotel, this little gem packed huge flavor and imaginative dishes! I had perhaps the most delicious pork tenderloin dish I have ever eaten, a spice rubbed tenderloin contrasted against sweet apples and sweet potato puree. Bunker had something a bit more adventurous, duck confit, foie gras meatballs and crispy spaetzle. The food and service were impecable, but the most memorable part of the evening, the reason we will remember this dinner forever, is because we dined with Bunker's cousin KC and her husband Tom, two people I admire and look up to. Not only does Tom have the coolest job in the world, wine maker (!!), but they have shown us that you can still smile after sadness.<br />
<a href="http://www.aubergedusoleil.com/"> <b>-Auberge du Soleil: </b></a> Wow is all I can say about this place. We looked into staying here (it is a hotel) but then we looked at the prices...wow again is all I can say. We decided instead to have a long relaxing lunch on the patio, and it was the best decision. It is up a bit of a windy road, so lunch seemed a bit more appealing, also, the huge draw is the view and sitting outside, and so again, lunch seemed perfect. The dining area is rather intimate and provides sweeping views of the valley. Our waiter was delightful, and we ordered from the more casual menu, a burger and a pizza! They were amazing. But to top it all off, freshly baked chocolate chip cookies, really and truly the best chocolate chip cookies ever. I loved this lunch, two hours of chatting, eating and slowly soaking in the experience. We even got to see a proposal (it ended in a happy yes!)!<br />
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Anyways, we loved our trip and were sad to leave, but we are already looking forward to our trip again next year! But I will say...I was pretty happy to get back to our girls :)<br />
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<b> </b>The Curnes Familyhttp://www.blogger.com/profile/09395509014669696181noreply@blogger.com1tag:blogger.com,1999:blog-7569288239646900286.post-69518475692879591762012-03-07T21:29:00.000-06:002012-03-07T21:29:03.959-06:00Olivella's: A Taste of Napoli in Dallas<div class="separator" style="clear: both; text-align: center;">
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Tucked on a little side street across from SMU is a lovely little pizzeria named Olivella's. The first time Robert and I attempted to dine here was on a Saturday night shortly after the college students had returned from Christmas break and the place was packed with a line of people waiting out the door for a table. That night we decided to eat elsewhere, but the quant little spot remained on my mind.<br />
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This week I had the privilege of participating in campus interviews at SMU for my employer, Sendero Business Services. During one of our lunch breaks between interviews my coworkers, Susanne and Trey, and I decided to try Olivella's. We were pleased to find the restaurant was quiet and the decor quite lovely for the tiny space.<br />
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I decided to try their Ham & Cheese sandwich served with a small side salad and a balsamic pesto dipping sauce on the side. The sandwich was more like a panini with bread that was light and fluffy like pizza crust and filled with prosciutto, tomatoes, and house made mozzarella. It was delicious and flavorful and the dipping sauce was divine. I never would have thought to add balsamic vinegar to pesto, but I'm now convinced it's a great idea. I may even try making my own here pretty soon.<br />
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Trey ordered their Mezzaluna, a pizza that's half calzone and half margherita pizza. It looked delicious, and perfectly browned on the calzone side. Susanne ordered their pear and gorgonzola salad with walnuts and she too was pleased with her choice. We all agreed that Olivella's was a place worth remembering for future outings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3dulGqcbcLvAy5L1Ffo9R_y5J8Y3lj6pgUyhr1WkiGuKWf6hdISAU_6azTuVl9yyKGe7WH3ztseRItQRO8ypt32QzYtE4gVFHMgmEHbhH8ZtMmMwqNWeWS131kuaAn68mY5Nk7D090Q/s1600/IMG_0244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3dulGqcbcLvAy5L1Ffo9R_y5J8Y3lj6pgUyhr1WkiGuKWf6hdISAU_6azTuVl9yyKGe7WH3ztseRItQRO8ypt32QzYtE4gVFHMgmEHbhH8ZtMmMwqNWeWS131kuaAn68mY5Nk7D090Q/s320/IMG_0244.JPG" width="320" /></a></div>
When I got home and told Robert of our lunch, he was ready to try their menu himself. Needing some distance between meals, I was able to hold him off until tonight when we ordered a Caesar salad and their Pulcino e Porco (aka The Dream) pizza for take out. The dressing on the salad left much to be desired as it was overly thick and tasted like anchovy spiked mayonnaise. Fortunately we ordered the dressing on the side and I was able to taste it before pouring it on our salads. I replaced it with a simple balsamic vinaigrette for a quick save.<br />
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Finally, there was the pizza. Oh my goodness. I dare say this was the best pizza I have tasted in quite some time. The pizza includes chicken, thinly shaved pancetta, house made mozzarella, gorgonzola, and sliced jalapenos with tomato sauce. The peppers were just spicy enough to enhance the flavor and not so spicy as to overwhelm the palate. The balance of flavors between the bacon, cheeses and peppers was delightful, so much so that Robert and I each ate our full half which is considerably more than we normally would have eaten.<br />
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One last comment, Olivella's claims to be a Napolitana style pizzeria and they remain true to their name. When I studied abroad in Italy, I spent a day in Naples and had pizza while there. The thing that makes Napolitana pizza distinct from other Italian regions is it's thin crust and drizzle of olive oil on top. The pizzas I had in Naples were a little too heavy handed on the oil for my taste, but Olivella's is able to utilize the concept without drowning the pizza in oil. The finished product is delicious and unlike any other pizza offered in Dallas. Next time you're craving authentic Italian pizza, give this spot a try but you might want to avoid weekend nights as it's small dining room can fill up fast.<br />
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