tag:blogger.com,1999:blog-75570617079512194012024-03-09T06:24:33.233-08:00Pinch of LimeA CELEBRATION OF LIFE, LOVE AND FOODPinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.comBlogger283125tag:blogger.com,1999:blog-7557061707951219401.post-16582239894204876882018-06-10T22:30:00.001-07:002018-06-10T22:30:49.078-07:00Gluten Free Croutons<div class="addthis_toolbox addthis_default_style">
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I've been away for far too long. Life has been pretty busy and hectic but it's time to try to start posting again and bringing back my love of food. I can't guarantee I'll update as much as I'd like, but I will do my best to record my journey with food as I go about my day to day life. <br /><br />In the time I've been away, I've been busier with work and have also been diagnosed with Celiac's Disease. This means I have had to go gluten free. I'm still adjusting and learning and, well, it has been a bit frustrating most of the time. I'm still finding my way and have been obsessing and learning and freaking out and stressing and dealing - sometimes all at the same time! But I feel like I may finally be settling into this new life so I hope to be able to continue this blog but add in these new adventures in food. My main focus of this blog will still be to celebrate all foods, but I'll throw some specifically gluten free things in every now and then. <br /><br />Along this new journey, I've had to reinvent some foods that I haven't been able to easily find or, to be honest, just taste awful. A lot of the meals and creations I have previously made are already naturally gluten free, but some things require a little creativity. And, in certain cases, some store-bought items...<br />
<br />
<a name='more'></a>One of the foods I've been missing is croutons. So when you can't find them, you just make them, right?<br />
<br />
They're much easier to make than you would think and don't take much time. These were made to go as an accompaniment to my pizza soup but they can be used on anything! My son was just snacking on them while I was preparing the rest of our dinner. He even said they were the best croutons he's ever had. My non-gluten free guys really liked these so I'll probably be keeping these around for awhile. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuXlv_BgvS2_J8e6cvnXU7Ib_dykl-gs-bXr9vqf2-15L_urj4Je9wSabX_2Y6q6Yb8-vh2iknqv5KRXiNUrcwiYhswdw1Y9G1L42nBFG5n8I8ovO2os2HMIhjlkF33lLHq9s0tBOeBIP/s1600/Gluten+Free+Croutons-sm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="435" data-original-width="580" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuXlv_BgvS2_J8e6cvnXU7Ib_dykl-gs-bXr9vqf2-15L_urj4Je9wSabX_2Y6q6Yb8-vh2iknqv5KRXiNUrcwiYhswdw1Y9G1L42nBFG5n8I8ovO2os2HMIhjlkF33lLHq9s0tBOeBIP/s200/Gluten+Free+Croutons-sm.jpg" width="200" /></a><span style="background-color: transparent;"><span style="font-size: large;"><b>Gluten Free Croutons</b></span></span><span style="background-color: transparent;"><span style="font-size: large;"><b> </b><span style="font-size: small;"><i><br />Multiple Servings</i></span><b><br /></b></span></span><br />
<br />
<b>Ingredients</b><br />
<br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g"><span style="color: #cccccc;">•</span> </span></span>1 Schar baguette (I haven't tried other brands)<span class="text_exposed_show"><br /> </span><span class="text_exposed_show"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g"><span style="color: #cccccc;">•</span> </span></span>2 tb olive oil<br /> </span><span class="text_exposed_show"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g"><span style="color: #cccccc;">•</span> </span></span>1/4 tsp onion powder<br /> </span><span class="text_exposed_show"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g"><span style="color: #cccccc;">•</span> </span></span>1/4 tsp garlic powder<br /> </span><span class="text_exposed_show"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g"><span style="color: #cccccc;">•</span> </span></span>1/4 tsp seasoned salt<br /> </span><span class="text_exposed_show"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g"><span style="color: #cccccc;">•</span> </span></span>1/4 tsp paprika<br /> </span><span class="text_exposed_show"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g"><span style="color: #cccccc;">•</span> </span></span>1/2 tsp dried basil<br /> </span><span class="text_exposed_show"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g"><span style="color: #cccccc;">•</span> </span></span>1/2 tsp dried oregano<br /> </span><span class="text_exposed_show"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g"><span style="color: #cccccc;">•</span> </span></span>1 tsp dried parsley<br /> </span><span class="text_exposed_show"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g"><span style="color: #cccccc;">•</span> </span></span>1/4 tsp ground pepper<br /> </span><span class="text_exposed_show"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g"><span style="color: #cccccc;">•</span> </span></span>1/4 tsp kosher salt (or to taste)<br /> </span><span class="text_exposed_show"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g"><span style="color: #cccccc;">•</span> </span></span>1 1/2 tb unsalted butter</span><br />
<b><br />Directions</b><br />
<br />
Preheat oven to 325<span class="symbol">°</span>. <br /><br />Cut baguette
into 1/2" cubes. Place remaining ingredients, except butter, in zip top
bag and mix together well. Add bread to bag and zip closed, leaving air
in the bag. Shake the bag to coat all the cubes (the air in the bag
helps make even coating). <br />
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<br />Line a baking sheet with foil and
lightly coat with non-stick spray. Spread the cubes in a single layer
and bake for 10 minutes. Melt butter in a small bowl. Remove baking
sheet from oven and drizzle bread cubes with butter. Toss well to coat.
Place back in oven and cook for another 5 minutes or until crispy and
golden brown.<br />
<br />*The spices/herbs can easily be replaced if you
don't like some or want to try different kinds. Just make sure all of
them are gluten free!</div>
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Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com2tag:blogger.com,1999:blog-7557061707951219401.post-81483633368587344142016-02-26T22:02:00.000-08:002016-02-26T22:02:20.258-08:00Pan Roasted Tomatillo Salsa<div class="addthis_toolbox addthis_default_style">
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<br />
This is by far, one of the best salsas I've had. I have a soft spot for salsa verde because it's mild but packs a lot of flavor. Plus, the sweetness from the tomatillos is a little, added bonus. I've never made a salsa like this before and it's now one of my favorite things. I would be lying if I said I didn't eat a big spoonful every time I walked into the kitchen...<br />
<br />
<a name='more'></a>I was working one day and Mexican Made Easy came on the TV. Since I work from home, I usually sit in my comfy chair and like to have the TV on for background noise sometimes. Some people don't, but it actually helps me be more productive. Eh, I'm a little weird.<br />
<br />
Well, I usually don't put on the Food Network because I tend to start watching it for food ideas instead of working like I'm supposed to. I think I've only had that channel on a handful of time over the years for this reason. Well, the other day, I turned it on. Wasn't even thinking. One of Bobby Flay's shows was on (he inspired a drink that I'll be making soon) and Mexican Made Easy came on after that. I'm not huge on Mexican food so I thought I'd be safe keeping that one on. I thought wrong. Marcela started making this super easy, delicious looking salsa. And I was very intrigued at her method. It was all being cooked in a pan on the stove top. She just threw everything in there to 'roast' it and give it a nice, earthy flavor. Brilliant.<br />
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So I took her method and used her recipe as a base for mine. I prefer a little thickness to my salsas so I reworked hers to come up with my own version. It. Is. Awesome. It's a little sweet with a little bit of kick.<br />
<br />
And I have to add that this is the first time I've ever cooked with a tomatillo. I'm now in love with the little buggers. I might just become a fan of that Mexican food after all...<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Pan Roasted Tomatillo Salsa</b><span style="font-size: small;"><i><br />Servings vary</i></span><b><br /></b></span></span><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 1 lb tomatillos (about 7-8 medium)<br />
<span style="color: #cccccc;">•</span> 1 tbsp oil<br />
<span style="color: #cccccc;">•</span> 3 cloves garlic, unpeeled<br />
<span style="color: #cccccc;">•</span> 1 sm onion, peeled and quartered<br />
<span style="color: #cccccc;">•</span> 1 red chili or jalapeno pepper, optional<br />
<span style="color: #cccccc;">•</span> 1/4 c broth or water<br />
<span style="color: #cccccc;">•</span> 1/2 c loosely packed cilantro<br />
<span style="color: #cccccc;">•</span> kosher salt to taste<br />
<b><br />Directions</b><br />
<br />
<span style="font-size: small;">1. Peel tomatillos and rinse well under warm water.<br />2. Heat oil in a large skillet over medium heat. Place tomatillos whole into skillet along with garlic, onion, and pepper.<br />3. Cook for about 30 minutes, turning occasionally, until softened. If they start to char too much before they soften, turn the heat down a little.<br />4. Remove tomatillos and onions as they finish cooking and place into food processor or blender. Peel garlic and add to food processor along with pepper. Add broth, cilantro, and salt.<br />6. Pulse until you reach your desired consistency.<br /><br /><span style="font-size: x-small;"><i>Adapted from: http://www.foodnetwork.com/recipes/marcela-valladolid/easy-chile-salsa-recipe.html </i></span></span></td></tr>
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Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com3tag:blogger.com,1999:blog-7557061707951219401.post-90558324212440633552016-02-17T14:41:00.000-08:002016-02-17T14:41:42.147-08:00Cod Fillets with Blood Orange Citrus Sauce<div class="addthis_toolbox addthis_default_style">
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<br />
I think I have a bias towards cod. It's just so mild and there is so much you can do with it! If you look at my fish recipes on here, about 99% are cod. Maybe I should broaden my seafood selections a bit...<br />
<br />
<a name='more'></a>But when you find something you like, that your kid likes, and that is so easy to work with, you just kind of stick with it. And it's really easy to come up with things that go well with a white fish like cod. This one happened to be blood oranges.<br />
<br />
I'm always so excited when blood orange season comes around. Have you ever had one? They're amazing! They're essentially just an orange with a floral tone, but it's such a unique flavor and it's nice for a citrusy change of pace. I highly recommend giving them a try if you haven't. I normally just like to eat them plain, but I've used them in other things such as a martini and a soon to be salad dressing. I was curious about using them in a different kind of dish though.<br />
<br />
Enter the blood orange sauce for the fish. Because...why not! The sauce had a little sweetness that offset the fish beautifully. It would probably pair nicely with other white fish as well. I really enjoyed this dish and will definitely be making it again before the blood oranges leave the grocery store!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57OXKpvLVkvo9lqC2mvBpW8mm3Rt7zxgPFtso0lqQbvPku1YcTamC0PVVIZMusqgLbx18xacuV2IoEoeXbhreFbxlxyNkY5nSq11NhCkJJel4GEHi_7u2ad11BtTYLqyXER2rXY-2u0yh/s1600/20160203_185339-clr-sm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57OXKpvLVkvo9lqC2mvBpW8mm3Rt7zxgPFtso0lqQbvPku1YcTamC0PVVIZMusqgLbx18xacuV2IoEoeXbhreFbxlxyNkY5nSq11NhCkJJel4GEHi_7u2ad11BtTYLqyXER2rXY-2u0yh/s200/20160203_185339-clr-sm.jpg" width="200" /></a><span style="background-color: transparent;"><span style="font-size: large;"><b>Cod Fillets with Blood Orange Citrus Sauce</b><span style="font-size: small;"><i><br />2 servings</i></span><b><br /></b></span></span><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 2 blood oranges<br />
<span style="color: #cccccc;">•</span> 1 orange<br />
<span style="color: #cccccc;">•</span> 1/2 c orange juice<br />
<span style="color: #cccccc;">•</span> 1-2 tsp white sugar<br />
<span style="color: #cccccc;">•</span> 2 tsp white wine vinegar<br />
<span style="color: #cccccc;">•</span> 1 tsp lemon juice<br />
<span style="color: #cccccc;">•</span> pinch kosher salt<br />
<span style="color: #cccccc;">•</span> 1 tbsp minced red onion<br />
<span style="color: #cccccc;">•</span> 1 tbsp olive oil<br />
<span style="color: #cccccc;">•</span> 1 tbsp butter<br />
<span style="color: #cccccc;">•</span> 1 tbsp flour (substitute gluten free flour if need be)<br />
<span style="color: #cccccc;">•</span> 2 6-oz cod fillets<br />
<b><br />Directions</b><br />
<br />
<span style="font-size: small;">1. Supreme oranges: To do this, first cut off the top and bottom off of each orange. Next, cut around the curve of the orange to cut away the peel and pith, exposing the pulp. Next, you'll cut between each section's membrane to cut away the pulp section. Chop pulp sections and set aside in a bowl. Combine orange juice, sugar, vinegar, lemon juice, and salt in another bowl and set aside.<br /><br />2. Heat oil in a skillet over medium-high heat. Pat fish dry and season with some salt. Lightly coat with a sprinkle of flour. Add butter to pan, then fish and cook for about 4 - 5 minutes per side, depending on thickness. Remove to plate and tent with foil to keep warm. (Tip: don't move the fish after you place it in the pan. After about 4 minutes, give the pan a shake. If the fish doesn't move, it's not done yet. After a few more minutes, if it still doesn't move, the pan wasn't hot enough and you'll have to carefully flip it with a spatula. Take care to try and leave most of the coating on the fish.)<br /><br />3. In same pan, add onion and cook for about 30 seconds. Add orange juice mixture and bring to a boil. Continue boiling for about 2-4 minutes or until reduced by half and slightly thickened. Add chopped oranges and stir well. Bring back to boil and cook until oranges are softened, about 1 minute. Remove from heat and serve over fish.</span></td></tr>
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Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-45839290025823891712016-02-06T10:04:00.000-08:002016-02-06T10:04:07.102-08:00Sweet and Salty Garlic Pork Chops<div class="addthis_toolbox addthis_default_style">
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<br />
Pork is quickly becoming a staple around here. That's what happens when you buy most of your meat at Costco and they have some awesome deals on pork loins and chops. I'm not even kidding on those deals. Buy in bulk and save, people...<br />
<br />
<a name='more'></a>I just recently got these chops and, not only was the price amazing, but the taste was as well. Thick chops are just so tender and juicy! But, of course, the trick to any good meat is to not overcook it. Chops are no exception. There's that fine line between being done and being so overdone that you find yourself thinking cardboard tastes better. Thick chops help out a bit because you don't have to worry as much about them drying out.<br />
<br />
But, a little sauce helps in that department, too. And I sure do like sauces with some meat! This one in particular is really good. The garlic isn't overwhelming and all the flavors balance well. And the soy sauce has that mild saltiness that mellows a little as it cooks so it won't overpower the meat. It's perfect for a quick weeknight meal but delicate enough for a more formal event. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCL5Ts20NJF5BpU1sz9Tfx4SPGKYXnGsKBGIucN7pbcREGifFo8qxKNcFX7TyExGo0K3Cwh-_ubzo346_golzsQ8tG4H06SqMD7eq1WysZxNCOyQHsjgvkqISF3eG0TLsu4UZju9OvTDP/s1600/20160119_175859-sm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCL5Ts20NJF5BpU1sz9Tfx4SPGKYXnGsKBGIucN7pbcREGifFo8qxKNcFX7TyExGo0K3Cwh-_ubzo346_golzsQ8tG4H06SqMD7eq1WysZxNCOyQHsjgvkqISF3eG0TLsu4UZju9OvTDP/s200/20160119_175859-sm.jpg" width="200" /></a><span style="background-color: transparent;"><span style="font-size: large;"><b>Sweet and Salty Garlic Pork Chops</b><span style="font-size: small;"><i><br />2 servings</i></span><b><br /></b></span></span><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 10 garlic cloves, peeled and halved<br />
<span style="color: #cccccc;">•</span> 1 tbsp brown sugar<br />
<span style="color: #cccccc;">•</span> 1 tbsp soy sauce<br />
<span style="color: #cccccc;">•</span> 1 tsp honey<br />
<span style="color: #cccccc;">•</span> 1 tbsp water<br />
<span style="color: #cccccc;">•</span> 2 tbsp olive oil, divided<br />
<span style="color: #cccccc;">•</span> 2 thick cut pork chops, seasoned with pepper (bone-in or boneless)<br />
<b><br />Directions</b><br />
<br />
<span style="font-size: small;">1. Mix together garlic, brown sugar, soy sauce, honey, water, and 1 tbsp of the oil. Set aside.<br />2. Heat remaining oil over medium-high heat and sear pork chops until golden brown, about 2-3 minutes per side.<br />3. Pour in sauce and reduce heat to medium. Cook until sauce is reduced and thickened slightly and pork is done to desired doneness, about 6-8 minutes depending on thickness and size, turning over once halfway through cooking.<br /></span></td></tr>
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Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com1tag:blogger.com,1999:blog-7557061707951219401.post-89647503346461307382015-09-26T10:25:00.000-07:002015-09-26T10:25:09.053-07:00Sugar Cookies - Plain, with Icing, or with Frosting<div class="addthis_toolbox addthis_default_style">
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My grandma used to make some of the best sugar cookies in the entire world. No, I'm not being biased. I swear. When we were little, my sister, my cousins and I would look forward to these cookies every Christmas Eve. They were sweet, crunchy, and perfectly sized for little kids and adults alike. I used to get jealous because my sister would be the one who helped my grandma make them and that meant I never got to taste them until our family dinner. And, unfortunately, it also means that I have no idea how to make them. My grandma is gone now so it's been a very long time since those cookies have been around. I used to try really hard to duplicate pretty much everything she used to make, but I've realized that it just isn't possible. She was a Polish grandma. And like pretty much every other grandma out there, she had her own measuring techniques and her own ingredients and I'll never be able to go back in time to figure out what those were. I've finally come to terms with that. So the only thing I can do at this point is do my best to make an updated, albeit different, version to her classics. <br />
<br />
<a name='more'></a>After many trials and errors over the years, I've finally developed my own version of her sugar cookies. And you know, it's pretty close to the recipe I grew up on. She did use vanilla extract in her cookies, but I love almond extract way too much to change my ways. Hers also weren't frosted but they did have something on there. I'm still not 100% certain what she put on top of those cookies, but it may have simply been a brush of a beaten egg with tons of sugar sprinkled on top. I may give that a try some day, but I actually like them plain. Well, they're also good frosted, but au natural is just refreshing. <br />
<br />
The first finished recipe came about last summer. My son and I were in a baking mood so we whipped up some cookies in the shapes of letters and numbers. They were so fun to make and really fun for him to eat. The next time we made them was for Christmas. And since it was Christmas-time, he really wanted to make a Santa. And a stocking, and snowflake, and a candy cane, and, well, you get the picture. Because there were all those different Christmasy shapes, we thought we'd frost them, too.<br />
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We've since made these for just about every holiday. We made up some red, white and blue themed stars for July 4th, train-themed versions for fun, and some neat multi-colored spiral cookies. (For those, you just split up
the dough into separate bowls and color each one a different color. Then
pull off a little dough from one of the bowls and roll it into a thin
log. Do this with each color. Take the logs and push them together into
one thick log. Then twist them so it's a spiral log. Next, form an
outside circle about 2-3" (depending on how long your log is) then go
around until you get to the middle. I'll be doing a Christmas version
this year so I'll be sure to post a tutorial.)<br />
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It's my go-to recipe for anything now and also the base for a few twists from the standard. Give them a try next time you're in the mood for some classic sugar cookies and you won't be disappointed.<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Classic Sugar Cookies</b><span style="font-size: small;"><i><br />Makes about 4 dozen cookies</i></span><b><br /></b></span></span><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 1 c unsalted butter<br />
<span style="color: #cccccc;">•</span> 1 c sugar<br />
<span style="color: #cccccc;">•</span> 2 eggs<br />
<span style="color: #cccccc;">•</span> 3 c flour<br />
<span style="color: #cccccc;">•</span> 1 tsp almond extract<br />
<span style="color: #cccccc;">•</span> 1 tsp baking powder<br />
<span style="color: #cccccc;">•</span> 1/2 tsp salt<br />
<br />
<b>Directions</b><br />
<br />
1. In large bowl, cream together butter and sugar until fluffy. Beat in eggs and almond extract.<br />
2. Mix flour, baking powder, and salt together in separate bowl. Add flour mixture to butter mixture, a little at a time and stirring after each addition, until all is incorporated.<br />
3. Divide dough into two discs and wrap in plastic wrap. Chill for at least an hour or until firm.<br />
4. Preheat oven to 375°.<br />
5. On lightly floured surface, roll out dough to 1/8" thickness and cut into desired shapes. Place on baking sheet lined with parchment paper or lightly greased foil.<br />
6. Bake for 7-8 minutes or until edges are golden brown.<br />
<span style="font-size: small;">7. If desired, decorate with frosting or icing. Recipes follow.</span><br />
<br />
<br />
<span style="font-size: large;"><b><br />Sugar Cookie Frosting<span style="font-size: small;"><i> </i></span></b><span style="font-size: small;"><i><br />(Used on pictured Christmas cookies) Recipe from: http://allrecipes.com/recipe/sugar-cookie-frosting/</i></span><b><br /></b></span><br />
<b><br />Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 4 c powdered sugar<br />
<span style="color: #cccccc;">•</span> 1/2 c shortening<br />
<span style="color: #cccccc;">•</span> 5 TB milk or water<br />
<span style="color: #cccccc;">•</span> 1 tsp vanilla or almond extract<br />
<span style="color: #cccccc;">•</span> food coloring (optional)<br />
<br />
<b>Directions</b><br />
<br />
1. In a large bowl, cream the shortening to soften it. Add 2 c powdered sugar and beat with an electric mixer until smooth. <br />
3. Mix milk and extract together and add half to the sugar mixture. Beat well.<br />
4. Add remaining 2 c sugar and beat well.<br />
5. Beat in remaining milk/extract and continue to beat until smooth and stiff.<br />
6. If desired, color batches with food coloring.
<br />
<br />
<i>You may want to make extra batches of icing depending on how many cookies you'll frost.</i><br />
<br />
<span style="font-size: large;"><b><br /><br />Sugar Cookie Icing<i><br /></i></b><span style="font-size: small;"><i>(Used on pictured July 4th cookies)</i></span></span><b><br />Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 3 c powdered sugar<br />
<span style="color: #cccccc;">•</span> 2 1/2 TB milk<br />
<span style="color: #cccccc;">•</span> 1 1/4 tsp vanilla or almond extract<br />
<span style="color: #cccccc;">•</span> 2 1/2 TB light corn syrup<br />
<span style="color: #cccccc;">•</span> food coloring<br />
<br />
<b>Directions</b><br />
<br />
1. Place milk and extract in bowl and add powdered sugar a little at a time until all is incorporated and smooth.<br />
2. Mix in remaining ingredients.<br />
3. If desired, divide into batches and color with food coloring.<br />
<br />
<i>You may want to make extra batches of icing depending on how many cookies you'll ice.</i></td></tr>
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Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-59085265287103136142015-09-18T20:56:00.000-07:002015-09-23T17:56:22.817-07:00Tomato and Zucchini Tart with Garlic<!-- Go to www.addthis.com/dashboard to customize your tools -->
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I originally planned for this tart to be a quick, plain tomato-style to use up some of my garden tomatoes. Instead, I just kept adding things and it turned into an awesome tart with zucchini and garlic. Those combinations are so amazing together!<br />
<br />
<a name='more'></a>I brought this over to my parents house after I made it and we polished it off before dinner as a little appetizer while we cooked. There was seriously nothing left! It definitely hit the spot with it's rustic flavor and the slight buttery notes from the pastry.<br />
<br />
It's so easy to make, looks so elegant, and it's so tasty that it's sure to be a hit as an appetizer, a veggie-filled breakfast, or any other reason you could serve it! It would be great paired with a salad or soup for a light lunch, too.<br />
<br />
If you still have some tomatoes and zucchini sitting around, this is a great way to use them up!<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Tomato and Zucchini Tart with Garlic</b></span></span><br />
<i>12 Servings</i><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 1/2 pkg puff pastry sheets (1 sheet)<br />
<span style="color: #cccccc;">•</span> flour for dusting<br />
<span style="color: #cccccc;">•</span> 6-8 roma tomatoes, sliced into 1/4" slices<br />
<span style="color: #cccccc;">•</span> 1 med/lg zucchini, sliced into 1/8" halves<br />
<span style="color: #cccccc;">•</span> 3 tbsp olive oil<br />
<span style="color: #cccccc;">•</span> 1 garlic clove, smashed<br />
<span style="color: #cccccc;">•</span> kosher salt and pepper<br />
<span style="color: #cccccc;">•</span> 2 tbsp grated Parmesan cheese <br />
<br />
<b>Directions</b><br />
<br />
1. Preheat oven to 400°F.<br />
2. Unfold pastry on lightly floured surface and use a rolling pin to roll into a rectangle about 10"x13". Place pastry onto parchment-lined baking sheet. <br />
3. Lightly score a line around all the edges about 1/2" from the pastry edge. Prick the entire pastry with a fork.<br />
4. Mix together oil and garlic. Brush the pastry, inside the score marks, with about 1/3 of the oil mixture. Layer on tomatoes and zucchini, alternating rows. <br />
5. Brush tomatoes and zucchini with remaining oil then sprinkle with salt, pepper, and Parmesan cheese.<br />
6. Bake for about 20-25 minutes or until golden brown.
<br />
<br />
<i>Per serving : Calories 136 | Total Fat 9g | Saturated Fat 3g | Cholesterol 1mg | Sodium 179mg | Potassium 223mg | Total Carbohydrate 13g | Dietary Fiber 1g | Sugars 3g | Protein 3g | Vitamin A 11% | Vitamin C 28% | Calcium 2% | Iron 6%
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com1tag:blogger.com,1999:blog-7557061707951219401.post-64941230609916276832015-08-26T20:23:00.000-07:002015-08-26T20:23:45.059-07:00Western Salad Dressing<!-- Go to www.addthis.com/dashboard to customize your tools -->
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Western Dressing is my son's favorite salad dressing. He just started really eating salads last year and he's been very adamant about not trying any other dressings. We'll get there some day, but for now, I'd rather him have this dressing while he's still getting used to eating salads in general. And since I only make my own salad dressings for myself (ranging from vinaigrettes to creamy to everything in between), I decided I'd try my hand at a homemade Western since I've never done that one before.<br />
<br />
<a name='more'></a>I'm trying to limit store-bought items for things like salad dressings and such because of all the added things like extra sugars, way too much sodium, and the stuff you can't even pronounce. Now, Western isn't really low on sugar, but my version does use all 'clean' ingredients. I've seen versions with ketchup, but I figured that I was going the extra mile to make the dressing so I might as well go a step further and make the 'ketchup' base from scratch, too.<br />
<br />
This dressing turned out great and lasted a really long time in the fridge. It did thicken a bit as it chilled, but you can either take it out a little bit ahead of time to warm up and thin out or you can mix in a tiny bit of water. By tiny bit, I mean maybe a 1/4 tsp or so. Mix it up and add a little more at a time until you get the desired consistency.<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Western Salad Dressing</b></span></span><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 1/2 c white sugar<br /><span style="color: #cccccc;">•</span> 1/2 c canola oil<br /><span style="color: #cccccc;">•</span> 1/4 c apple cider vinegar<br /><span style="color: #cccccc;">•</span> 3 tbsp white vinegar<br /><span style="color: #cccccc;">•</span> 1/2 tsp Worcestershire sauce<br /><span style="color: #cccccc;">•</span> 1/3 c tomato paste<br /><span style="color: #cccccc;">•</span> 1 sm garlic clove<br /><span style="color: #cccccc;">•</span> 1 tsp minced dried onion<br /><span style="color: #cccccc;">•</span> 1/4 tsp ground mustard<br /><span style="color: #cccccc;">•</span> 1/2 tsp paprika<br /><span style="color: #cccccc;">•</span> 1/2 tsp kosher salt<br />
<br />
<b>Directions</b><br />
<br />
Blend all together with blender or immersion blender. Chill until ready to use. Keep refrigerated for up to three weeks.</td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-60703480326051916142015-08-14T20:23:00.000-07:002015-08-14T20:23:43.235-07:00Mediterranean Quinoa Salad<!-- Go to www.addthis.com/dashboard to customize your tools -->
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This is another one of those spur of the moment recipes that happened by chance. <br />
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<a name='more'></a>I needed to come up with a side dish to bring to our huge family July 4th party and I was looking for something new. I was tired of the standard coleslaws and pasta salads so I just kept searching and searching. Nothing was screaming out at me though. Do you know what kept popping into my head? My <a href="http://www.pinchoflime.com/2015/03/mediterranean-quinoa-stuffed-avocado.html">Mediterranean Quinoa Stuffed Avocado</a>. It's like it kept creeping in there with a purpose.<br />
<br />
So I finally gave it and looked at it. Why not turn it into a salad! It was new and exciting and it didn't have that heavy mayo base that I try to avoid sometimes. Not that a mayo-based salad isn't good, it's just not my favorite. And this one was very light and perfect for a hot summer day. I think it will become my go-to side dish for awhile. I haven't found anyone that didn't like it so I think it's a keeper!<br />
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<i>I left out the avocado in the salad version, but you could easily chop up a couple avocados and toss them with everything else. </i><br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Mediterranean Quinoa Salad</b></span></span><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 4 c cooked and cooled quinoa (1 c dry uncooked)<br /><span style="color: #cccccc;">•</span> 4 c cucumber, seeded and diced (2 large)<br /><span style="color: #cccccc;">•</span> 1 c crumbled feta cheese<br /><span style="color: #cccccc;">•</span> 1 c cherry tomatoes, seeded and quartered<br /><span style="color: #cccccc;">•</span> 1/4 c diced red onion<br /><span style="color: #cccccc;">•</span> 1 can black olives, drained and sliced<br /><span style="color: #cccccc;">•</span> 1 tbsp minced parsley<br /><span style="color: #cccccc;">•</span> 2 tbsp ev olive oil<br /><span style="color: #cccccc;">•</span> 1 tbsp lemon juice<br /><span style="color: #cccccc;">•</span> 1/2 tsp red wine vinegar<br /><span style="color: #cccccc;">•</span> 3/4 tsp kosher salt<br />
<br />
<b>Directions</b><br />
<br />
1. Cook quinoa according to package directions: Rinse quinoa (most come pre-rinsed but I find it cooks better if I rinse again) and place in a saucepan with water. Bring to a boil then cover and reduce heat. Simmer for 15 minutes. Turn off heat and let sit for 5 minutes untouched. After 5 minutes, remove lid, fluff with a fork, transfer to a large bowl, and allow to cool completely. <br />2. Add cucumber, feta, tomatoes, onion, and olives to quinoa.<br />3. Combine oil, lemon juice, vinegar, and salt together and toss with quinoa. Serve immediately or chill until ready to serve.</td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-38548595466773076492015-08-08T18:55:00.000-07:002015-08-08T18:55:51.480-07:00Lemonberry Cooler<!-- Go to www.addthis.com/dashboard to customize your tools -->
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It's hot out there right now. And what goes better with hot weather? Yep. A nice, refreshing drink. And if that drink has a little alcohol in it, then so be it.<br />
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<a name='more'></a>I first made this on Memorial Day at a little cookout at my parents' house. It was one of those spur-of-the-moment type of concoctions that ended up being the new go-to. I've since made it for our Father's Day get together and the big July 4th bash. I think it's safe to say that it's my signature drink. <br />
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It's dangerously good. So good in fact that if you're like my mom, you end up drinking almost half the pitcher by yourself. (sorry, mom) I really can't blame her though...<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Lemonberry Cooler</b></span></span><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 1/2 c sugar <br />
<span style="color: #cccccc;">•</span> 1/2 c plain water<br />
<span style="color: #cccccc;">•</span> 1/2 c fresh lemon juice<br />
<span style="color: #cccccc;">•</span> 1/2 bottle Svedka Strawberry Lemonade Vodka<br />
<span style="color: #cccccc;">•</span> 16 oz Seltzer water<br />
<br />
<b>Directions</b><br />
<br />
Combine sugar and plain water together. Heat either in saucepan (or microwave for about 30 - 45 seconds) just until sugar is dissolved. Combine with remaining ingredients in pitcher. Serve over ice. Garnish with a strawberry, lemon slice, and fresh mint, if desired.<br />
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-82559211738807885712015-07-16T21:46:00.000-07:002015-07-16T21:58:12.634-07:00Asian Turkey Lettuce Wraps<!-- Go to www.addthis.com/dashboard to customize your tools -->
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I love coming up with new meals for my family. And it's always exciting when the pickiest one - my husband - loves what I come up with. I was worried that he wouldn't like this one because it isn't the typical meat, veggie, starch combo, but he was still good with it. Of course, I did have to serve some rice on the side because he's a big guy and would be hungry in half an hour without it...<br />
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<a name='more'></a>But I'll definitely be putting this one into rotation because it was pretty easy to put together, not too shabby on the budget (buy your turkey in bulk!), had really great flavor combinations, and it tasted just as great reheated the next day. <br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Asian Turkey Lettuce Wraps</b></span></span><br />
<i>4 servings
</i><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 2 tbsp hoisin sauce<br />
<span style="color: #cccccc;">•</span> 2 tbsp low-sodium soy sauce (or 1 reg + 1 tbsp water)<br />
<span style="color: #cccccc;">•</span> 2 tsp brown sugar<br />
<span style="color: #cccccc;">•</span> 1 tsp rice vinegar<br />
<span style="color: #cccccc;">•</span> 1/4 tsp ground ginger<br />
<span style="color: #cccccc;">•</span> 1 tbsp oil<br />
<span style="color: #cccccc;">•</span> 1 lb ground turkey<br />
<span style="color: #cccccc;">•</span> 1/2 red pepper, diced<br />
<span style="color: #cccccc;">•</span> 1/4 c diced sweet onion<br />
<span style="color: #cccccc;">•</span> 2 cloves garlic, minced<br />
<span style="color: #cccccc;">•</span> 1 6oz can water chestnuts, chopped<br />
<span style="color: #cccccc;">•</span> 1 green onion, minced<br />
<span style="color: #cccccc;">•</span> 1/2 c chopped carrots<br />
<span style="color: #cccccc;">•</span> 2 tbsp chopped cilantro<br />
<span style="color: #cccccc;">•</span> Boston lettuce (or another sturdy, leafy lettuce)<br />
<br />
<b>Directions</b><br />
<br />
1. Mix hoisin, soy sauce, brown sugar, vinegar, and ginger together. Set aside.<br />
2. Heat oil over medium-high heat in large skillet. Add turkey, red pepper, and sweet onion. Cook until browned, crumbling as you go. Drain excess fat.<br />
3. Add garlic, water chestnuts, and minced green onion. Cook for about 2 minutes or until garlic is fragrant. Pour in hoisin mixture and stir well until combined. <br />
4. To serve, spoon into lettuce leaves and sprinkle with chopped carrots and cilantro.<br />
<br />
Per serving : Calories 273 | Total Fat 12g | Saturated Fat 3g | Cholesterol 81mg | Sodium 325mg | Potassium 188mg | Total Carbohydrate 15g | Dietary Fiber 1g | Sugars 7g | Protein 22g | Vitamin A 67% | Vitamin C 37% | Calcium 8% | Iron 10g</td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-82409051862606120562015-06-29T22:39:00.000-07:002015-07-16T22:13:55.994-07:00Tuscan Cauliflower, Tomato, and Bean Sauté<!-- Go to www.addthis.com/dashboard to customize your tools -->
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I've been working on this little at-home challenge where I'm trying to eat more vegetables every day. Some days I achieve my goal, some days I don't. But the good days outweigh the bad and I think I'll eventually hit the amount that I'm happy with each and every day. In an effort to help me succeed, I'm trying to whip up these awesome side dishes that serve more as the main <span data-dobid="hdw">entrée</span> than the actual side. <br />
<br />
<a name='more'></a>Take this tasty, little cauliflower concoction for example. I filled it full of veggies and served it with some grilled chicken. My plate of side dish to chicken ratio was, of course, biased and that means that the 'veggie side as the main component' goal was achieved! I filled up on the veggies, had a little chicken to get my protein fix, and was set! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWssUWb1WvbiU-MjjS9Fw5jfcVkOqDhPtwpApwxlRkgHlADq61oeMntMn7exsdtaFt_KezeoTkdmLBqD8QHuQaee0iWwWGuw8kMDDz29fjlENdP0GdJ8T66mQBFyFXarJ8soC2i0Axmus_/s1600/20150611_170021-sm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWssUWb1WvbiU-MjjS9Fw5jfcVkOqDhPtwpApwxlRkgHlADq61oeMntMn7exsdtaFt_KezeoTkdmLBqD8QHuQaee0iWwWGuw8kMDDz29fjlENdP0GdJ8T66mQBFyFXarJ8soC2i0Axmus_/s200/20150611_170021-sm.jpg" width="200" /></a><span style="background-color: transparent;"><span style="font-size: large;"><b>Tuscan Cauliflower, Tomato, and Bean Sauté </b></span></span><br />
<i>6 servings
</i><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 2 tbsp extra virgin olive oil<br />
<span style="color: #cccccc;">•</span> 4-5 c cauliflower florets (about 1 med head)<br />
<span style="color: #cccccc;">•</span> 1 tbsp water<br />
<span style="color: #cccccc;">•</span> 2 tsp lemon juice<br />
<span style="color: #cccccc;">•</span> 2 tbsp red wine vinegar<br />
<span style="color: #cccccc;">•</span> 1/4 c sliced onion<br />
<span style="color: #cccccc;">•</span> 2 garlic cloves, minced<br />
<span style="color: #cccccc;">•</span> 1 1/2 c halved tomatoes (grape, cherry, etc.)<br />
<span style="color: #cccccc;">•</span> 1/2 c cannellini beans, drained and rinsed<br />
<span style="color: #cccccc;">•</span> 2 tbsp capers<br />
<span style="color: #cccccc;">•</span> Kosher salt to taste<br />
<span style="color: #cccccc;">•</span> 1 tbsp minced fresh parsley<br />
<br />
<b>Directions</b><br />
<br />
1. Heat oil in large skillet over medium-low heat. Add cauliflower and cook for about 10 minutes, stirring occasionally, until starting to brown and starting to get tender. <br />
2. Stir together water, lemon juice, and vinegar and add to pan along with onions. Continue cooking, stirring, occasionally, about 5-7 more minutes or until cauliflower is desired tenderness.<br />
3. Add garlic, tomatoes, beans, and capers. Increase heat to high and cook until tomatoes start to wilt.<br />
4. Season with salt. Stir in parsley before serving.<br />
<br />
Per serving : Calories 96 | Total Fat 5g | Saturated Fat 1g | Cholesterol 0mg | Sodium 172mg | Potassium 419mg | Total Carbohydrate 11g | Dietary Fiber 3g | Sugars 3g | Protein 4g | Vitamin A 8% | Vitamin C 72% | Calcium 3% | Iron 5g</td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-11889470924649589472015-05-27T18:26:00.000-07:002015-07-16T22:14:13.396-07:00Poached Cod with Shallot Butter Sauce<!-- Go to www.addthis.com/dashboard to customize your tools -->
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I love trying out new recipes for fish. And most of the time, that fish just happens to be cod. It's our favorite. And when I say our, I mean my son and I. My husband just won't touch it! Well, I guess I should say that he won't touch the kind I make. He only likes it fried. Why? Because then you don't taste fish, of course! <br />
<br />
<a name='more'></a>I used to only make it for my son and I when my husband would work nights, but his job changed and now he's home every night for dinner. Will that stop me? Heck no. Will I make it fried? Probably not! I'm still going to experiment with new recipes and hope he'll come around because my son and I just love cod. My son has, in fact, loved every single fish recipe I've made and I just couldn't be happier!<br />
<br />
This one was my latest and the sauce had a great shallot flavor. The fish is mild enough to let the sauce shine, but full of flavor from the poaching liquid.<br />
<br />
Oh, and if you're like me and don't feel like running to the store every time you want fish for dinner, buy it frozen from Costco. I never used to buy frozen because it would always taste too fishy, but the Kirkland brand is awesome and tastes great. <br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Poached Cod with Shallot Butter Sauce</b></span></span><br />
<i>4 servings
</i><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 4 6-oz cod filets<br />
<span style="color: #cccccc;">•</span> 1 1/2 c chicken broth <i>(I use sodium-free)</i><br />
<span style="color: #cccccc;">•</span> 1/4 c lemon juice<br />
<span style="color: #cccccc;">•</span> 1/4 c white wine<br />
<span style="color: #cccccc;">•</span> 1/2 tsp kosher salt<br />
<span style="color: #cccccc;">•</span> 2 tbsp unsalted butter<br />
<span style="color: #cccccc;">•</span> 1/4 c minced shallot<br />
<span style="color: #cccccc;">•</span> 1 tbsp lemon juice<br />
<span style="color: #cccccc;">•</span> 1/4 tsp dried dill<br />
<span style="color: #cccccc;">•</span> salt and pepper to taste<br />
<br />
<b>Directions</b><br />
<br />
1. In high-sided skillet, add chicken broth, lemon juice, wine, and salt. Bring to a simmer over medium heat.<br />
2. Add cod to skillet, cover, and cook about 7-10 minutes (depending on thickness of fish). Turn over once during cooking.<br />
3. Meanwhile, heat butter and shallot over medium heat. Once shallots are starting to soften, increase heat to med-high and cook until butter is starting to brown slightly. Turn off heat and stir in lemon juice, dill, and salt and pepper.<br />
4. Plate fish and drizzle over sauce.<br />
<br />
Per serving : Calories 215 | Total Fat 7g | Saturated Fat 4g | Cholesterol 80mg | Sodium 362mg | Potassium 466mg | Total Carbohydrate 3g | Sugars 1g | Protein 30g | Vitamin A 7% | Vitamin C 9% | Calcium 3% | Iron 3g</td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-55007900700943774562015-03-25T21:17:00.000-07:002015-07-16T22:10:57.332-07:00Mediterranean Quinoa Stuffed Avocado<!-- Go to www.addthis.com/dashboard to customize your tools -->
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I'm on a quinoa kick. And I'm always looking for new things to do with avocados, so why not combine the two! This one was inspired by a recipe a friend shared on Facebook. You can find it here: http://theleancleaneatingmachine.com/2014/01/17/quinoa-stuffed-avocados/<br />
<br />
The original was more of a Mexican-flavored meal so I decided to change it up and bring on some completely different flavors. The only way to go, of course, was Mediterranean style! <br />
<br />
<a name='more'></a>This ended up being one of the best things I've ever made - and tasted! It's so easy to make and it's a great way to use up some leftover quinoa from dinner the night before. I may just have to constantly have some in the fridge for this one though. <br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Mediterranean Quinoa Stuffed Avocado</b></span></span><br />
<i>Serves 1-2
</i><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 1 tsp lemon juice<br />
<span style="color: #cccccc;">•</span> 2 tsp extra virgin olive oil<br />
<span style="color: #cccccc;">•</span> 1/4 tsp kosher salt<br />
<span style="color: #cccccc;">•</span> 1 tbsp minced parsley<br />
<span style="color: #cccccc;">•</span> pinch dried minced garlic<br />
<span style="color: #cccccc;">•</span> 1/4 c cherry tomatoes, quartered<br />
<span style="color: #cccccc;">•</span> 2 tbsp feta cheese<br />
<span style="color: #cccccc;">•</span> 1/4 c diced, seeded cucumber<br />
<span style="color: #cccccc;">•</span> 1 tbsp sliced onion<br />
<span style="color: #cccccc;">•</span> 3/4 c cooked and cooled quinoa<br />
<span style="color: #cccccc;">•</span> 1 ripe avocado<br />
<br />
<b>Directions</b><br />
<br />
1. Combine all except avocado together in bowl. Mix well.<br />
2. Cut avocado in half, remove stone, and peel. Spoon quinoa mixture into each half and serve.<br />
<br />
Per serving (for 2)<span style="font-size: large;"><b></b></span>: Calories 339.1 | Total Fat 22.3g | Saturated Fat 4g | Cholesterol 8.3mg | Sodium 351.6mg | Potassium 156.5mg | Total Carbohydrate 31.8g | Dietary Fiber 8.4g | Sugars 2.1g | Protein 8g | Vitamin A 13.9% | Vitamin C 30.7% | Calcium 5.9% | Iron 18.6% </td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-90491649903595656862015-03-13T20:09:00.000-07:002015-07-16T22:11:23.078-07:00Warm Chick Pea, Pea Pod, and Tomato Salad<!-- Go to www.addthis.com/dashboard to customize your tools -->
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When you have pork in the Crock Pot that's ready to be shredded for tacos, the only logical thing to do is come up with a great side dish that is different than your standard, plain beans. Not that there's anything wrong with beans (I love black beans just hanging out by themselves), but I wanted something new. <br />
<br />
<a name='more'></a>After taking inventory of the supplies in the fridge, I wound up with an awesome side that we all loved. There was just a hint of flavor, but if you want more 'pow', you can double all the spices (except the initial salt) and it will really stand out. I preferred mine on the subtle side, but my husband likes it spicier.<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Warm Chick Pea, Pea Pod, and Tomato Salad</b></span></span><br />
<i>6 servings
</i><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 1 tbsp white wine vinegar<br />
<span style="color: #cccccc;">•</span> 1 tsp honey<br />
<span style="color: #cccccc;">•</span> 1/4 tsp chili powder<br />
<span style="color: #cccccc;">•</span> 1/8 tsp pepper<br />
<span style="color: #cccccc;">•</span> 1/8 tsp smoked paprika<br />
<span style="color: #cccccc;">•</span> 1/2 tsp kosher salt<br />
<span style="color: #cccccc;">•</span> 1 tbsp coconut oil<br />
<span style="color: #cccccc;">•</span> 1/4 c sliced onion<br />
<span style="color: #cccccc;">•</span> 2 c pea pods<br />
<span style="color: #cccccc;">•</span> 1 can chickpeas, drained and rinsed<br />
<span style="color: #cccccc;">•</span> 1 clove garlic, smashed<br />
<span style="color: #cccccc;">•</span> 1 1/2 c various colored cherry tomatoes, halved<br />
<br />
<b>Directions</b><br />
<br />
1. Mix vinegar, honey and seasonings together. Set aside.<br />
2. Heat oil in a large skillet and add onion. Cook over med-low heat for about 2 minutes, stirring occasionally. <br />
3. Add pea pods and chickpeas. Increase heat to med-high. Cook for about 5-7 minutes, stirring frequently, until pea pods are tender crisp. (If onions start to burn, turn down heat.)<br />
4. Stir in garlic and cook for about 30 seconds.<br />
5. Add tomatoes and vinegar mixture. Continue cooking until tomatoes are hot and just starting to break down, about 2-3 minutes.<br />
6. Season with additional salt and pepper if desired.<br />
<br />
Per serving: Calories 170.5 | Total Fat 4.7g | Saturated Fat 2g | Monounsaturated Fat .2g | Sodium 582mg | Potassium 207mg | Total Carbohydrate 30.9g | Dietary Fiber 10.1g | Sugars 5.4g | Protein 8.7g | Vitamin A 22% | Vitamin C 48.8% | Calcium 5.7% | Iron 32.7%</td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-74645851014347645392015-03-01T08:40:00.000-08:002015-07-16T22:11:48.317-07:00Naked Jalapeño Poppers<!-- Go to www.addthis.com/dashboard to customize your tools -->
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My husband and I are big fans of jalapeño poppers. It's been quite awhile since we had them though because the fried goodness just isn't good for you. Tasty? Oh yeah. But to eat a lot of them is just soooo not gonna happen around here.<br />
<br />
<a name='more'></a>I really wanted some one day though and, well, when you have jalapeños
laying around and some cream cheese in the fridge, the only logical
thing is to use them together to feed that craving. But I didn't want
them in the traditional sense. I wanted them healthier. And that meant
no breading and no frying. I've done the baked version with them breaded
before, but the taste is usually to 'breadcrumby' for me.
(Yes...breadcrumby is now part of my vocabulary.) So this time, they
went in the oven naked. Nothing on the outside. Just the pureness of the
pepper and the cheese. And well, a few extras for some gooey-ness.
Because gooey-ness is just awesome. <br />
<br />
So, enjoy these in all their deliciousness and nakedness. <br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Naked Jalapeño Poppers</b></span></span><br />
<i>4 servings
</i><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 6 lg jalapeños<br />
<span style="color: #cccccc;">•</span> 6 oz 1/3 less fat cream cheese<br />
<span style="color: #cccccc;">•</span> 1 tbsp grated Parmesan cheese<br />
<span style="color: #cccccc;">•</span> 1 tbsp light sour cream<br />
<span style="color: #cccccc;">•</span> 1/8 tsp paprika<br />
<span style="color: #cccccc;">•</span> 1/4 tsp dried minced onion<br />
<span style="color: #cccccc;">•</span> 1/4 tsp dried minced garlic<br />
<span style="color: #cccccc;">•</span> pinch of kosher salt<br />
<br />
<b>Directions</b><br />
<br />
1. Preheat oven to 425°.<br />
2. Cut jalapeños in half lengthwise. Using a spoon, scrape out the seeds and membrane. Place on parchment lined baking sheet.<br />
3. Mix remaining ingredients together and fill each jalapeño half with some of the cheese mixture. Sprinkle with a little extra paprika for garnish.<br />
4. Bake for 15-18 minutes or until cheese is golden brown and bubbly.
<br />
<br />
Per serving: Calories 125 | Total Fat 10g | Saturated Fat 6.6g | Cholesterol 33mg | Sodium 245mg | Potassium 52mg | Total Carbohydrate 1.8g | Dietary Fiber .7g | Sugars 1g | Protein 4g
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-61215309988606804922015-02-03T20:42:00.003-08:002015-02-03T21:21:07.525-08:00Pureed Cauliflower Soup<!-- Go to www.addthis.com/dashboard to customize your tools -->
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We're totally on a cauliflower kick over here. My son absolutely loves it so I've been trying out some different things. I did the (suddenly so popular) cauliflower pizza crust but I need work on it some more. I think it could be much better so more on that later.<br />
<br />
I've also done it steamed with carrots and then seasoned with butter, salt, and pepper. It's really good, but kind of boring. But, hey, if my kid will eat it then I love it. <br />
<br />
<a name='more'></a>I also did a baked version that was seasoned with some turmeric and Parmesan cheese, but I might tweak that one a bit as well. That cauliflower sure is tricky business....<br />
<br />
One recipe I didn't tweak though? This soup. Oh, man. This soup. My little man said it was the best soup he's ever eaten. Now, to be fair, he does say this for every soup I make so I don't hold much merit to that statement, but he did eat a ton of it. Okay, not literally a ton, but he did eat an entire bowl-full. And it's pretty filling soup.<br />
<br />
This pureed version has a bit of a smoky flavor because I used some smoked paprika. If you'd prefer to not have that flavor, use regular paprika and it will add just a little hint of sweetness. The cauliflower taste is definitely there, but it isn't overwhelming. It's there as a flavor, but everything else melds so nicely together that you may even forget you're eating that particular vegetable. Even picky cauliflower haters might like it! I served mine with a little shredded cheese and green onion because, well, why not! It was reminiscent of a potato soup but wasn't nearly as heavy.<br />
<br />
I suggest you give it a try. But make sure you add enough salt at the end because, like potatoes, cauliflower and salt really like each other.<br />
<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Pureed Cauliflower Soup</b></span></span><br />
<i>4 servings ( 1 7/8 c per serving)</i><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 1 TB olive oil<br />
<span style="color: #cccccc;">•</span> 2 TB butter<br />
<span style="color: #cccccc;">•</span> 2 c diced onion<br />
<span style="color: #cccccc;">•</span> 1 lg head cauliflower, cored and chopped into small pieces (aprox. 1.5 lbs)<br />
<span style="color: #cccccc;">•</span> 1/2 tsp kosher salt<br />
<span style="color: #cccccc;">•</span> 1/4 tsp black pepper<br />
<span style="color: #cccccc;">•</span> 1/4 tsp smoked paprika<br />
<span style="color: #cccccc;">•</span> 1 lg garlic clove, minced<br />
<span style="color: #cccccc;">•</span> 4 c chicken broth<br />
<span style="color: #cccccc;">•</span> 1 1/2 c milk (I use 2%)<br />
<span style="color: #cccccc;">•</span> 1/3 c Parmesan cheese<br />
<span style="color: #cccccc;">•</span> 3 tbsp cornstarch<br />
<span style="color: #cccccc;">•</span> Additional salt and pepper<br />
<span style="color: #cccccc;">•</span> Shredded cheese and green onion for serving<br />
<br />
<br />
<b>Directions</b><br />
<br />
<span style="font-size: x-small;"><span style="font-size: small;">1. Heat oil and butter in large pot over medium heat. Add onion and cook until softened. <br />2. Add cauliflower, paprika, salt, and pepper. Cook, stirring frequently, until cauliflower is hot and starting to brown. Add garlic and cook for another 30 seconds.<br />3. Pour in broth, stir, and bring to boil. Reduce heat to simmer and cook until cauliflower is tender, about 10 minutes.<br />4. Turn off heat. Puree with immersion blender or with regular blender in batches. <br />5. Whisk together milk, Parmesan, and cornstarch. Return heat to medium and slowly add milk mixture to pot while stirring. Bring to boil and cook for about 2 minutes, stirring frequently. Season with additional salt and pepper. <br />6. Serve topped with shredded cheese and green onion, if desired.</span><br /><br /><b>Per serving:</b> Calories 380 | Total Fat 25g | Saturated Fat 14g | Cholesterol 60mg | Sodium 458mg | Potassium 786mg | Total Carbohydrate 30g | Dietary Fiber 5g | Sugars 14g | Protein 10g <br /><br /><b>Extras:</b> Vitamin A 18% | Vitamin C 137% | Calcium 26% | Iron 6%<br /><br /><i>Nutrition information may vary based on your specific ingredient brands.</i></span></td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-64478171127717230202015-01-26T21:30:00.001-08:002015-07-16T22:12:09.458-07:00Mediterranean Baked Cod<!-- Go to www.addthis.com/dashboard to customize your tools -->
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This one. This one is probably one of my favorites. And my son's favorites. You just have to love when your six year old's new favorite dinner is fish, right?<br />
<br />
<i>(Did I mention he's six now? When did this happen? He was just a tiny baby, wasn't he? Well, my little man just had a birthday and at least I can say that I'm handling this one better than I handled it when he turned five. Not sure why since six means he's officially a kid and not my baby anymore. How can he not be my baby anymore? How will I get through this?! Well, after I commented that he was getting so big, he proceeded to reassure me that no matter how old we both get, he'll be my baby forever. He knows just what to say to get to this momma's heart...)</i><br />
<br />
Okay, mini meltdown over. Now I can get back to the recipe...<br />
<br />
<a name='more'></a>I created this one in about five minutes and I couldn't be happier with
it. It smelled so good while it cooked, it tasted so amazing when it was
done, and it was seriously so easy to make. Probably one of the easiest
things I've ever made! It's full of so many interesting flavors and
it's pretty darn good for you, too. So if you're looking for a way to
cook up some fish that doesn't involve lots of oil and breadcrumbs or
batter, I definitely recommend this one.<br />
<br />
And if you're looking for a bit more protein, a can of chick peas or cannellini beans (rinsed and drained) would be a great addition!<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Mediterranean Baked Cod</b></span></span><br />
<i>2 servings
</i><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> Two 6 oz cod fillets, 1 - 1 1/2" thick<br />
<span style="color: #cccccc;">•</span> 1 c cherry tomatoes, halved<br />
<span style="color: #cccccc;">•</span> 2 tbsp capers<br />
<span style="color: #cccccc;">•</span> 2 tbsp diced onions<br />
<span style="color: #cccccc;">•</span> 1 clove garlic, minced<br />
<span style="color: #cccccc;">•</span> 1 tsp white wine vinegar<br />
<span style="color: #cccccc;">•</span> 1 tsp lemon juice<br />
<span style="color: #cccccc;">•</span> 2 tsp extra virgin olive oil<br />
<span style="color: #cccccc;">•</span> 1 tsp dried parsley<br />
<span style="color: #cccccc;">•</span> 1/2 tsp dried oregano<br />
<span style="color: #cccccc;">•</span> 1/8 tsp kosher salt<br />
<span style="color: #cccccc;">•</span> 1/4 tsp pepper<br />
<br />
<br />
<b>Directions</b><br />
<br />
<span style="font-size: x-small;"><span style="font-size: small;">1. Preheat oven to 400°.<br />2. Rinse fish and pat dry. Place in oven-safe dish that has been sprayed with non-stick spray.<br />3. Mix remaining ingredients together and spoon over fish. <br />4. Bake, uncovered, for 20 - 30 minutes (depending on how thick your fish is) or until fish flakes easily with a fork.</span><br /><br /><b>Per serving:</b> Calories 221 | Total Fat 6g | Saturated Fat 1 g | Cholesterol 65mg | Sodium 511mg | Potassium 308mg | Total Carbohydrate 9g | Dietary Fiber 2g | Sugars 4g | Protein 32g</span></td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-14181375103106737362015-01-19T22:02:00.003-08:002015-07-16T22:12:26.709-07:00Quinoa and Pomegranate Salad<!-- Go to www.addthis.com/dashboard to customize your tools -->
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You may have thought that quinoa was just a trend, but it's here to stay. It's delicious, it's versatile, and it's really good for you.<br />
<br />
It can get boring eating it plain though, so I like to add fun things to mine. This one is so great because it's not your traditional hot side dish. Because of the mild flavor additions, it's best served at room temperature. This allows all the flavors to meld together nicely and softly pronounce each one.<br />
<br />
It goes with pretty much anything, but it's so good and filling that I could just make this a meal!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilo3p_q-gfrB7WWa59ZJGe7BIDK2xPmJMBeBEgr-qFpNNi78omyOOCle6lOtAo-wDqjbvvfKXTYV497eOKmqsHnhaMpGP4i_4O2CmM-wpqgMXEi1Vfze6KP2O9753ZA7Ssbn1IPi2PPlW/s1600/20141108_181909-sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilo3p_q-gfrB7WWa59ZJGe7BIDK2xPmJMBeBEgr-qFpNNi78omyOOCle6lOtAo-wDqjbvvfKXTYV497eOKmqsHnhaMpGP4i_4O2CmM-wpqgMXEi1Vfze6KP2O9753ZA7Ssbn1IPi2PPlW/s1600/20141108_181909-sm.jpg" width="200" /></a><span style="background-color: transparent;"><span style="font-size: large;"><b>Quinoa and Pomegranate Salad</b></span></span><br />
<i>6 servings
</i><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 1 tbsp olive oil, divided<br />
<span style="color: #cccccc;">•</span> 1 md shallot, diced<br />
<span style="color: #cccccc;">•</span> 1 c quinoa, rinsed<br />
<span style="color: #cccccc;">•</span> 2 c chicken broth<br />
<span style="color: #cccccc;">•</span> 1 tbsp lemon juice<br />
<span style="color: #cccccc;">•</span> 1/2 tsp white wine vinegar<br />
<span style="color: #cccccc;">•</span> 1 tsp honey<br />
<span style="color: #cccccc;">•</span> 1/2 tsp brown sugar<br />
<span style="color: #cccccc;">•</span> salt and pepper, to taste<br />
<span style="color: #cccccc;">•</span> 1/2 c pomegranate seeds<br />
<span style="color: #cccccc;">•</span> 2 tbsp chopped parsley<br />
<br />
<br />
<b>Directions</b><br />
<br />
<span style="font-size: x-small;"><span style="font-size: small;">1. Heat 1/2 tbsp olive oil in large, heavy-bottomed saucepan over medium heat. Add shallot and saute for a few minutes until starting to soften.<br />2. Add quinoa and stir to coat. Pour in chicken broth, lower heat to simmer, cover, and cook for 20 minutes. Turn off heat and let sit, covered, for 5 minutes. If water still remains, drain. Transfer quinoa to large bowl. Occasionally fluff gently with a fork until cooled slightly.<br />3. In separate bowl, whisk together remaining oil, lemon juice, honey, salt and pepper. Stir in pomegranate seeds and parsley. <br />4. Add quinoa and toss well. Serve at room temperate.</span><br /><br /><br /><b>Per serving:</b> Calories 148 | Total Fat 4g | Sodium 144mg | Potassium 68mg | Total Carbohydrate 24g | Dietary Fiber 3g | Sugars 4g | Protein 4g</span></td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-21332482108111444622014-11-14T21:12:00.002-08:002015-07-16T22:13:15.048-07:00Baked Zucchini Crisps<!-- Go to www.addthis.com/dashboard to customize your tools -->
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Do you still have some zucchini laying around? The season is pretty much over and it's also around the time when I start to get tired of the squash. I love it, but after a summer full of it, it's nice to move on to some winter veggies. <br />
<br />
<a name='more'></a>These little rounds of crispy zucchini are a nice change from some simple sauteed or baked versions that you may be getting tired of. They bake up perfectly tender and have a nice flavor that will keep you popping them in your moth. They're perfect little pieces that are great by themselves or go great with pretty much anything!<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Baked Zucchini Crisps</b></span></span><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 2 sm/med zucchini<br />
<span style="color: #cccccc;">•</span> 1 egg<br />
<span style="color: #cccccc;">•</span> 1 TB milk or water<br />
<span style="color: #cccccc;">•</span> 1/4 c regular breadcrumbs<br />
<span style="color: #cccccc;">•</span> 1/4 c Panko breadcrumbs<br />
<span style="color: #cccccc;">•</span> 2 TB Parmesan cheese<br />
<span style="color: #cccccc;">•</span> 1/2 tsp seasoned salt<br />
<span style="color: #cccccc;">•</span> 1/4 tsp pepper<br />
<br />
<b>Directions</b><br />
<br />
1. Preheat oven to 425°.<br />
2. Cut zucchini into rounds about 1/4" thick. <br />
3. In shallow bowl, whisk egg with 1 TB milk or water.<br />
4. In another shallow bowl or container, mix together breadcrumbs, Parmesan, salt, and pepper.<br />
5. Dip zucchini in egg mixture, let excess drip off, then coat in breadcrumb mixture.<br />
6. Place on a foil-lined baking sheet that has been coated with non-stick spray.<br />
7. Once zucchini is placed, give the tops a good spray with non-stick spray to help keep the breadcrumbs on.<br />
8. Bake for 25-30 minutes or until golden brown.</td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-40856620921469384582014-11-08T06:48:00.000-08:002015-07-16T22:13:36.119-07:00Chicken Breasts with Quick Wine Cherry Pan Sauce<!-- Go to www.addthis.com/dashboard to customize your tools -->
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We eat a lot of chicken over here. And because of that, I'm always looking for new ways to jazz it up. <br />
<br />
<a name='more'></a>I had some cherries in the freezer so I thought it would be a good
opportunity to use them up with the chicken I had thawed. It was super
easy, and the sauce has a natural sweetness that paired wonderfully with the chicken!<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Chicken Breasts with Quick Wine Cherry Pan Sauce</b></span></span><br />
<i>2 servings
</i><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 2 chicken breasts<br />
<span style="color: #cccccc;">•</span> 1/2 tbsp oil (coconut, olive, grapeseed)<br />
<span style="color: #cccccc;">•</span> 1 TB butter<br />
<span style="color: #cccccc;">•</span> 1 1/2 tbsp minced onion<br />
<span style="color: #cccccc;">•</span> pinch red pepper flakes<br />
<span style="color: #cccccc;">•</span> 1/2 c red wine<br />
<span style="color: #cccccc;">•</span> 1/4 c chicken broth<br />
<span style="color: #cccccc;">•</span> 1 sprig of rosemary<br />
<span style="color: #cccccc;">•</span> 1 c halved sweet cherries, pitted (fresh or frozen)<br />
<span style="color: #cccccc;">•</span> 1 tsp lemon juice<br />
<br />
<br />
<b>Directions</b><br />
<br />
1. Pound chicken into 1/2" thickness. Heat oil in medium sized non-stick skillet over med-high heat. Season chicken with salt and pepper then add to pan. Cook for about 3-4 minutes per side, or until cooked through. Remove from heat and loosely cover with foil to keep warm.<br />
2. In same pan, melt 1 TB butter. Add minced onion and saute over medium heat for about 2-3 minutes until soft. Add garlic and red pepper flakes and cook for 30 seconds.<br />
4. Add wine, chicken broth, and rosemary. Bring to a boil and let boil for about 2 minutes or until starting to reduce. Add cherries and continue to boil for about 2 more minutes or until reduced to a syrup. Turn off heat, remove rosemary, stir in lemon juice, and serve over chicken.</td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-56951443520952514802014-10-30T19:44:00.000-07:002015-07-16T22:20:42.705-07:00Crock Pot Italian Sausage with Potatoes, Onions, and Peppers<!-- Go to www.addthis.com/dashboard to customize your tools -->
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I love my Crock Pot. But really, who doesn't? I'm a big fan of it for a lot of different reasons but the stand-out is giving me good food with little effort. And on a busy work day when there is soccer practice after school, nothing sounds better.<br />
<br />
<a name='more'></a>I wanted to make Italian sausage in the Crock one day but all the recipes I found were covered in tomato sauces. They looked okay, but not what I was looking for. I didn't want the richness of the recipes I saw because I wanted the sausage flavor to really shine through. I also planned to include a variety of vegetables so I thought that creating a broth-type sauce would work very well. I did add some fresh tomatoes to my version for a little extra veggie goodness, but they most certainly didn't over-power the dish.<br />
<br />
Now, I do have to admit that I'm not a huge fan of Italian sausage. It's primarily because of the fennel. I don't like it at all. If I see a piece in sausage, I'll pick it out. But this time, I didn't mind any of it one bit. The fennel flavor mellowed as it cooked and the broth that seeped into the sausage made it very moist, tender, and full of such interesting flavors. We all loved it. The vegetables were also really good because they took on some of the sausage flavor but stayed true to their natural states.<br />
<br />
It's a very filling meal that is great on a Fall evening. It warms you up. So much, in fact, that I'm planning on having this cook up on Halloween so we have a great meal after trick-or-treating. And I honestly, can't wait to eat it. If you know me and my history of hating this sausage, that is quite a statement! So even if you're picky about your Italian sausage, give this one a try. <br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Crock Pot Italian Sausage with Potatoes, Onions and Peppers</b></span></span><br />
<i>5 servings
</i><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 1 pkg/lb (5 links) Italian sausage <i>(Johnsonville is gluten free)</i><br />
<span style="color: #cccccc;">•</span> 3 med Idaho potatoes, sliced into 1/2" rounds<br />
<span style="color: #cccccc;">•</span> 1 green pepper, sliced<br />
<span style="color: #cccccc;">•</span> 1 red pepper, sliced<br />
<span style="color: #cccccc;">•</span> 1 md onion, sliced<br />
<span style="color: #cccccc;">•</span> 1 c grape tomatoes, halved<br />
<span style="color: #cccccc;">•</span> 2 garlic cloves, thinly sliced<br />
<br />
Sauce:<br />
1/4 c chicken broth<br />
3 TB butter, melted<br />
1 1/2 tsp lemon juice<br />
3/4 tsp sugar<br />
1/2 tsp dried minced garlic<br />
1/4 tsp dried minced onion<br />
1/8 tsp crushed red pepper<br />
1/2 tsp dried oregano<br />
1/2 tsp dried sage<br />
3/4 tsp kosher salt, divided<br />
1/4 tsp pepper<br />
<br />
<br />
<b>Directions</b><br />
<br />
Mix sauce ingredients, omitting 1/4 tsp of salt. Toss with vegetables in crock pot. Nestle in sausage, sprinkle remaining salt on top, cover, and cook on low for 6-7 hours.</td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-10685873605241958782014-10-25T22:41:00.000-07:002015-07-16T22:16:11.795-07:00No Knead Crusty Bread<!-- Go to www.addthis.com/dashboard to customize your tools -->
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<br />
I wish I could remember where I found this bread. I tweaked it slightly but found the original recipe in a random surfing session and thought it sounded too easy to be good. I was wrong. <br />
<br />
<a name='more'></a>This is one of the easiest bread recipes I've ever made. And as a bonus, it was delicious. It has that deep yeast flavor that just makes a good loaf of bread taste so good. I haven't made it in awhile because I tend to love bread a little too much, but I think it's time to revisit the tasty.<br />
<br />
This bread recipe is also great as a base for many different add-ins. I did a Parmesan version (pictured above) with some of the cheese mixed in as well as sprinkled on top. I've also seen a version with some garlic and herbs and I plan on doing one with some dried cranberries and almonds. The sky is the limit here, folks. Get crazy.<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>No Knead Bread</b></span></span><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 3 1/4 c flour<br /><span style="color: #cccccc;">•</span> 1 1/2 tsp salt<br /><span style="color: #cccccc;">•</span> 1 1/2 c water, divided<br /><span style="color: #cccccc;">•</span> 1 pkt yeast<br /><span style="color: #cccccc;">•</span> 1/2 TB sugar<br />
<br />
<b>Directions</b><br />
<br />
1. In large bowl, mix together 1/2 c warm water with yeast until dissolved. (Don't use hot water or it will kill the yeast.)<br />2. Mix together 3 c flour, sugar and salt and add to water mixture along with remaining water. Mix to incorporate.<br />3. Leave in bowl and cover with kitchen towel. Place in warm spot for 1 1/2 - 2 hrs. (I turn my oven to a temp of around 200 degrees and put the bowl on my stove.)<br />4. Once your dough has doubled in size, preheat oven to 450.<br />5. Pour out dough onto surface floured with 1/4 c flour - it will be sticky! (I form into a ball with a non-stick spatula and place on lightly floured parchment paper.) Sprinkle top with a little flour and cover with a clean towel.<br />6. Place a 4-6 qt covered, oven safe pot in the oven and set the timer for 30 minutes while your dough continues to rise on the parchment. <br />7. After the 30 minutes, carefully remove the pot with lid. Place the dough with parchment - shake off excess flour if you can - directly into the pot. Cover and bake for 30 minutes.<br />8. Remove lid and bake an additional 15 minutes or until browned. When it's nice and brown, remove it from the pot and place on a cooling rack. Cool completely before slicing.</td></tr>
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Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com1tag:blogger.com,1999:blog-7557061707951219401.post-81004247777020098522014-09-20T19:29:00.000-07:002015-07-16T22:17:02.233-07:00Better For You Broccoli Salad (Healthier!)<!-- Go to www.addthis.com/dashboard to customize your tools -->
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Yes, a healthier version of the classic. Yes, it is just as delicious.<br />
<br />
<a name='more'></a>In an effort to healthify (that should be a real word by the way) some classic dishes, I've reworked the broccoli salad that everyone knows and loves into something that you can feel good about eating and still enjoy. Now, I'm not big on a lot of the low-fat stuff because I'm a firm believer in the 'everything in moderation' saying, but with certain things I'll okay it. For example, mayo. If you're going to make something with low-fat or 'light' ingredients, pick something that you wouldn't necessarily use so you don't make up for it in other ways. Low-fat usually means they're making up for lack of flavor with things like sugar and extra sodium. So by all means, use the regular mayo here if you'd like. It won't be the end of the world since part of it is replaced with yogurt. Yep, good for you Greek yogurt. And you won't even notice the replacement! My husband, the pickiest eater I know, even likes this salad. So if he does, chances are you will, too!<br />
<br />
Oh, and the bacon? Leave it out and replace it with some Salad Topping. It has a hint of the bacon and the sunflower seed all rolled into one. Easy peasy.<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Better For You Broccoli Salad</b></span></span><br />
<i>4 servings (About 1 1/4 c each)
</i><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> 4 c broccoli florets (about <span style="background-color: transparent;">1 med head)</span><br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1/2 c thinly sliced celery<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>2 TB diced red onion<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1/3 c dried cranberries<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>2 1/2 TB McCormick Salad Topping<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>2 TB light mayo (I used Kraft)<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>4 TB plain Greek yogurt<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1 1/2 TB sugar<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1 tsp white wine vinegar<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>pinch salt<br />
<br />
<b>Directions</b><br />
<br />
1. Combine first five ingredients together in large bowl.<br />
2. Mix remaining ingredients together then toss with broccoli mixture.<br />
3. Chill for at least two hours before serving.</td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-3958179893249973322014-09-13T21:06:00.000-07:002015-07-16T22:17:48.011-07:00Tomato Cucumber Salad with Mango<!-- Go to www.addthis.com/dashboard to customize your tools -->
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Have you ever had one of those days where you're just craving something veggie packed and fruity at the same time? I have. On many occasions actually.<br />
<br />
<a name='more'></a>This just means that I'm really wanting something refreshing and light. It usually ends up being in the form of a salad, but this time there wasn't any lettuce involved. And I didn't miss it one bit. Sure lettuce is fine and dandy most of the time, but in the case of this salad, it would have ruined it. It was so good like it was. In fact, the only thing I'd consider adding is some beans. Chick peas would be fantastic with the combination here. Maybe a little feta or goat cheese.... Hmm. I feel the start of another new recipe coming!<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Tomato Cucumber Salad with Mango</b></span></span><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> <span style="background-color: transparent;">1 TB olive oil</span><br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1 TB lemon juice<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>Pinch of kosher salt<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>Pinch paprika<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1/8 tsp pepper<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1 TB fresh minced parsley<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1 c grape tomatoes, halved<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1/2 lg cucumber, diced<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1 TB thinly sliced red onion<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>3/4 c diced mango<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1/4 - 1/2 c cubed or crumbled cheese (such as mozzarella, monterey jack, etc.)<br />
<br />
<b>Directions</b><br />
<br />
1. Mix first six ingredients together and <span style="background-color: transparent;">set aside.</span><br />
2. Combine remaining ingredients in <span style="background-color: transparent;">medium-sized bowl. Toss with olive oil </span><span style="background-color: transparent;">mixture and refrigerate for about an hour </span><span style="background-color: transparent;">before serving.</span></td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0tag:blogger.com,1999:blog-7557061707951219401.post-15572140218308241172014-08-23T22:33:00.000-07:002015-07-16T22:18:12.987-07:00Crock Pot Chicken Breasts with Potatoes, Onions and a Rosemary Herb Sauce<!-- Go to www.addthis.com/dashboard to customize your tools -->
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<br />
Man, I just love my crock pot. I don't love when I go to make something only to discover I have everything but one key ingredient. (We'll just call that a tiny bit of poor planning on my part.) That poor planning did lead to this impromptu chicken though. And since it was really tasty, I'm not too distraught over my initial meal not happening.<br />
<br />
<a name='more'></a>I went 'shopping' in my parents' herb garden about a week before I put this quick dish together so I figured I needed to use up the rosemary I had. What goes good with the chicken I had thawed? Yep. Rosemary. A quick sauce and a few vegetables later, I had some chicken breasts cooking up nicely. I think carrots would be a nice addition to the pot so when I make this again - and I will according to the 5-year old - I may add those. Maybe even some other vegetables. What would you add?<br />
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<span style="background-color: transparent;"><span style="font-size: large;"><b>Crock Pot Chicken Breasts with Potatoes, Onions and a Rosemary Herb Sauce</b></span></span><br />
<br />
<b>Ingredients</b><br />
<br />
<span style="color: #cccccc;">•</span> <span style="background-color: transparent;">3 - 4 boneless, skinless chicken breasts</span><br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1 lb - 1.5 lbs baby potatoes, halved<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1 lg onion, cut into wedges<br />
<br />
Sauce:<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>3/4 c chicken broth<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1/4 c white wine<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1 garlic clove, minced<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1 tsp finely chopped fresh rosemary<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1 TB chopped parsley<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1 1/2 TB cornstarch <i>(Argo is gluten free)</i><br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1 tsp lemon juice<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>2 TB milk<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1/4 tsp salt<br />
<span style="background-color: transparent; color: #cccccc;">•</span><span style="background-color: transparent;"> </span>1/4 tsp pepper<br />
<br />
<b>Directions</b><br />
<br />
1. Spray crock pot with non-stick spray. Place potatoes and onions on bottom of crock pot. Nestle in chicken breasts.<br />
2. Whisk sauce ingredients together and pour over chicken.<br />
3. Cook for 3-4 hours on low or 2 hours on high.</td></tr>
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<br />Pinch of Limehttp://www.blogger.com/profile/09438521693641444262noreply@blogger.com0