tag:blogger.com,1999:blog-10961105561062976062024-02-22T05:13:11.010-05:00The Three Happy EatersKatie O. Lantukhhttp://www.blogger.com/profile/05139602594415483716noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-1096110556106297606.post-42655603757206251862015-01-02T06:28:00.000-05:002015-01-02T06:28:05.312-05:00Sausage GumboAfter a blissful week off of work for the holidays, Vasily and I spent New Years in Nashville with our dear friends Amy and Justin from Denver. Amy is a fantastic cook and told me about this recipe for <a href="http://iowagirleats.com/2014/12/15/smoked-sausage-and-chicken-gumbo-gluten-free/" target="_blank">Smoked Sausage and Chicken Gumbo</a> from one of her favorite food bloggers: <a href="http://iowagirleats.com/" target="_blank">Iowa Girl Eats! </a><br />
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Recharged by everyone's New Years resolutions, I was excited to get back into the kitchen!<br />
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<h4 style="background-color: white; border: 0px; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; font-stretch: inherit; line-height: 18px; margin: 0px 0px 16px; padding: 0px; vertical-align: baseline;">
Ingredients</h4>
<ul style="background-color: white; border: 0px; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; font-stretch: inherit; line-height: 18px; list-style: none; margin: 0px 0px 15px; padding: 0px 0px 0px 30px; vertical-align: baseline;">
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">3 Tablespoons + 1 teaspoon grapeseed or vegetable oil, divided</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">14oz Andouille sausage, sliced into half moons</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">4 skin-on, bone-in chicken thighs (about 1-1/4lb)</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">1 Tablespoon + 1 teaspoon Cajun seasoning</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">6 Tablespoons gluten-free or all-purpose flour (I used white rice flour)</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">1 green bell pepper, chopped</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">2 small celery stalks, chopped</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">1 large shallot or 1 small onion, chopped</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">2 cloves garlic, minced</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">2 Tablespoons tomato paste</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">56oz low-sodium chicken broth</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">2 bay leaves</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 teaspoon smoked paprika</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 teaspoon cayenne pepper (or more or less, optional)</li>
</ul>
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Directions</h4>
<div style="background-color: white; border: 0px; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; font-stretch: inherit; line-height: 18px; margin-bottom: 15px; padding: 0px; vertical-align: baseline;">
</div>
<ol style="background-color: white; border: 0px; color: #212122; font-family: Helvetica, sans-serif; font-size: 13px; font-stretch: inherit; line-height: 18px; list-style: none; margin: 0px 0px 15px; padding: 0px 0px 0px 30px; vertical-align: baseline;">
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Heat 1 teaspoon oil in a 6+ quart Dutch oven or soup pot over medium-high heat. Add sausage then saute until browned, 5-7 minutes. Transfer to a plate then set aside. Season both sides of chicken thighs with 1 teaspoon Cajun seasoning then place skin side down in Dutch oven. Sear on both sides until golden brown, 3-4 minutes a side (does not need to be cooked through,) then transfer to plate with sausage and set aside.</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Remove Dutch oven from heat for a few minutes to cool slightly then place back over medium heat. Add remaining 3 Tablespoons oil then sprinkle in flour and whisk constantly until mixture is the color of caramel, 10-15 minutes (this is your roux.) Add bell pepper, celery, and shallot or onion then saute until vegetables are slightly tender, 5 minutes, scraping the bottom of the Dutch oven often with a wooden spoon to make sure roux doesn't burn. Add garlic and tomato paste then saute for one more minute.</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Add a couple big glugs of chicken broth at a time to the Dutch oven, using the wooden spoon to scrape up any bits on the bottom. Add remaining chicken broth, remaining 1 Tablespoon Cajun seasoning, bay leaves, smoked paprika, cayenne pepper, sauteed sausage and chicken thighs then turn heat up to bring gumbo to a boil. Turn heat down to medium then simmer uncovered for 1-1/2 hours, occasionally skimming off the fat that rises to the top.</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Transfer chicken to a cutting board then remove and discard skin and bones. Shred chicken then add back into the gumbo. Remove bay leaves then taste and adjust seasonings if necessary. Serve over cooked white rice.</li>
</ol>
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If I've learned anything, I've learned that no cooking experiment in my kitchen goes off without a hitch.<br />
<br />
I made my grocery list and we headed to the grocery. The list wasn't long, all of the ingredients were reasonable.<br />
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Turns out, New Years Day means Kroger is out of rotisserie chickens and I wasn't about to figure out how to cook chicken thighs. We abandoned the chicken and went for "Sausage Gumbo." No problem.<br />
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Once we had all of the ingredients, I excitedly set out chopping the peppers, onions and sausage while humming along to Spotify. I browned the sausage perfectly and thought, "I am such a good cook. Why don't I cook all the time?"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUgT1QKCbVzy8Se92rTagq2hzpn0Qw2z-UTMRuG2JeyuR9UX46NvxXXqD5MYDyBE9y3Xj9JpLACPMdV1cTqpyuVqcN-fwv4r_Ix2o9GxnsqXGP6VqU53z_ox-eEPo_pBkgyEKKbagCzU/s1600/IMG_9415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUgT1QKCbVzy8Se92rTagq2hzpn0Qw2z-UTMRuG2JeyuR9UX46NvxXXqD5MYDyBE9y3Xj9JpLACPMdV1cTqpyuVqcN-fwv4r_Ix2o9GxnsqXGP6VqU53z_ox-eEPo_pBkgyEKKbagCzU/s1600/IMG_9415.JPG" height="266" width="400" /></a></div>
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When it came to making the "roux," however, the wheels fell off. I still do not understand what went wrong. I read these instructions 100 times and followed them precisely.<br />
<i style="background-color: white; color: #212122; font-family: inherit; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><br /></i>
<i style="background-color: white; color: #212122; font-family: inherit; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Remove Dutch oven from heat for a few minutes to cool slightly then place back over medium heat. Add remaining 3 Tablespoons oil then sprinkle in flour and whisk constantly until mixture is the color of caramel, 10-15 minutes (this is your roux.) Add bell pepper, celery, and shallot or onion then saute until vegetables are slightly tender, 5 minutes, scraping the bottom of the Dutch oven often with a wooden spoon to make sure roux doesn't burn. Add garlic and tomato paste then saute for one more minute.</i><br />
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I ended up with a ball of gloop that began to burn in my Dutch oven. Like some of the best amateur chefs, I added some chicken broth thinking that would make it liquid again. Nope. Just a bigger ball of gloop that looked more like cookie dough than the beautiful Iowa Girl roux in her pictures.<br />
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Dejected, I slopped the failed roux into the trash, sauteed the veggies without it, poured the chicken broth in and mixed in a tablespoon of flour to thicken. To my horror, the broth didn't thicken, the flour formed terrible clumps that laughed at me from the pot. I whisked anyway, confirmed we had a fresh tub of hummus, added the spices and the sausage back into the pot and let it all simmer.<br />
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Against all odds, we didn't have to eat hummus for dinner! The "gumbo" turned out pretty tasty! It was a little spicy for my preferences, but that's my own fault for abandoning the concept of measurement during my seasoning step. Vasily had two bowls, so I know it was a winner!<br />
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Have you ever made gumbo? What did I do wrong?<br />
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<br />Katie O. Lantukhhttp://www.blogger.com/profile/05139602594415483716noreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-62692419438284608072014-06-19T08:56:00.001-04:002014-06-19T09:42:30.502-04:00Just Devoured: The Goldfinch <br />
Last month, my book club voted to read Donna Tartt's new novel, <a href="http://www.amazon.com/The-Goldfinch-Novel-Pulitzer-Fiction/dp/0316055433/ref=sr_1_1?ie=UTF8&qid=1403180900&sr=8-1&keywords=the+goldfinch" rel="nofollow" target="_blank">The Goldfinch</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSL0avb86tbef7YcYnC9t7tJHSdAOH7snKtP4p7MT_yIdqt17xK6ouZVaPOcUP1vLXT_IBJr3eR9MHibmnBVTc9hRadaUulgNaQ1aCTJAr-zx5jkpxmMddobHAr5WrBa3cqllQTytz4n0/s1600/photo+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSL0avb86tbef7YcYnC9t7tJHSdAOH7snKtP4p7MT_yIdqt17xK6ouZVaPOcUP1vLXT_IBJr3eR9MHibmnBVTc9hRadaUulgNaQ1aCTJAr-zx5jkpxmMddobHAr5WrBa3cqllQTytz4n0/s1600/photo+(3).JPG" height="320" width="320" /></a></div>
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This book is 800-something pages, so many of the book clubbers were discouraged by the sheer volume and decided to read something else. Me, on the other hand, I downloaded that bad boy to my Kindle and never thought twice about the heft. I sped my way through this book and enjoyed every minute. </div>
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The novel opens with 13-year-old Theo Decker and his mom on their way to his school in Manhattan to meet the principal to talk about why trouble-maker Theo was expelled. They stop in at the MET to see Mrs. Decker's favorite painting. They never make it to the meeting with the principal because about 10 pages in, there is an explosion at the MET killing Mrs. Decker. After Theo recovers from the shock of the explosion, he escapes the museum taking <a href="http://www.frick.org/exhibitions/mauritshuis/605" rel="nofollow" target="_blank">The Goldfinch painting</a> with him. </div>
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The rest of the book follows Theo through the rest of his adolescence and on to adulthood navigating the loss of his mother, the struggle of what to do with the painting and the perpetual bad choices that he makes. </div>
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Slate's Bookclub Podcast said they thought the book was long and a little slow when the characters went to Las Vegas, and while I would mostly agree, I didn't mind. The book was so beautifully written that I felt like I was lazily watching a movie, not reading an 800-page book. I loved being in the world that Tartt created and I was engrossed in the suspense of what trouble Theo would create for himself next. </div>
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Have you read The Goldfinch? I'm curious to know what you thought? </div>
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<br />Katie O. Lantukhhttp://www.blogger.com/profile/05139602594415483716noreply@blogger.com1tag:blogger.com,1999:blog-1096110556106297606.post-17150088136223513162014-05-26T20:25:00.000-04:002014-05-26T20:25:13.219-04:00Today I learned I do not like OreganoAfter an incredibly fun Memorial Day weekend, I wanted to whip up something to eat before our crazy short week started. Thanks to <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/linguine-vegetables-goat-cheese-00100000106291/index.html" target="_blank">Real Simple</a>, I found a delicious, healthy and easy pasta meal!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGugwYnyJOwhE35vfpxc34Olk6yQHcAnDgoQcQt8tvYTcJcgHcCiI9RbHb5gJwIOCmr7h0bX34_oJtmgiROIQ1fXzZy33ghrt-EXqm6ct5q4BEpYcK3MH3hy31xUcdhideNYcNjGYHfI8/s1600/photo+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGugwYnyJOwhE35vfpxc34Olk6yQHcAnDgoQcQt8tvYTcJcgHcCiI9RbHb5gJwIOCmr7h0bX34_oJtmgiROIQ1fXzZy33ghrt-EXqm6ct5q4BEpYcK3MH3hy31xUcdhideNYcNjGYHfI8/s1600/photo+(2).JPG" height="320" width="320" /></a></div>
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3/4 pound linguine (or your noodle of choice)<br />
1/2 cup chopped walnuts<br />
3 tablespoons olive oil<br />
2 cups fresh corn - from 2 ears<br />
2 cloves garlic, sliced<br />
kosher salt and black pepper<br />
2 pints cherry / grape tomatoes, halved<br />
2 small zucchini, cut into ribbons with a vegetable peeler (you can just cut them, no one will care)<br />
2 tbsp fresh oregano leaves (or not)<br />
4 ounces crumbled goat cheese<br />
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1. Follow the pasta box instructions. Keep 3/4 cup of the cooking water, drain the pasta and return to the pot.<br />
2. While the pasta is doing its thing, heat the oven to 350. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant - 8-10 minutes.<br />
3. Heat the oil in a large skillet over medium heat. Add the corn, garlic, 3/4 tsp salt and 1/4 tsp pepper and cook. Toss occasionally until the corn is tender. This should take 2-4 minutes.<br />
4. Next, add the cooked corn, tomatoes, zucchini and 1/2 cup of the cooking water to the pot with the pasta. Cook over medium until the liquid is slightly thickened and coats the pasta 2-3 minutes. You can add more cooking water as needed.<br />
5. Serve sprinkled with oregano, walnuts and goat cheese.<br />
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As with all recipes, do what you like. I bought my oregano thinking "Maybe today I'll like it!"<br />
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Not so much. I picked it off my portion and ate with abandon. Don't feel like you have to fit anyone's mold. If you don't like oregano, add a little more pepper! And don't apologize.<br />
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I hope you all had a relaxing Memorial Day weekend!<br />
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Katie O. Lantukhhttp://www.blogger.com/profile/05139602594415483716noreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-23765498248859907162013-12-31T14:25:00.002-05:002013-12-31T14:48:59.114-05:00Pizza, PizzaI don't think there's a better way to ring in the New Year than homemade pizza.<br />
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It's seriously not hard. Recipe from <a href="http://thepioneerwoman.com/cooking/2010/03/cpks-bbq-chicken-pizza/" target="_blank">Pioneer Woman</a>, so you KNOW it's good.<br />
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Pizza - selfie. </div>
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Ingredients:<br />
1 teaspoon Instant or Active Dry Yeast<br />
1 1/2 cup of warm water (warm, not lukewarm)<br />
1 teaspoon Kosher Salt<br />
1/3 cup olive oil<br />
4 cups all-purpose flour<br />
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Instructions:<br />
Sprinkle yeast over 1 1/2 cups warm water. Let stand for a few minutes.<br />
In a stand mixer* with a paddle attachment, combine flour and salt. With the mixer running on low, drizzle in olive oil until combined with flour.<br />
Pour in yeast/ water and mix until combined -- the dough will come together into a sticky mass.<br />
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Coat a separate mixing bowl with a light drizzle of olive oil, and make the dough into a ball. Toss to coat in olive oil, then cover the bowl tightly with plastic wrap and set aside for 1-2 hours.<br />
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<span style="background-color: transparent;"><span style="font-family: inherit;"><a href="http://thepioneerwoman.com/" target="_blank">PW</a> Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.</span></span></div>
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<span style="font-family: inherit;">When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.</span></div>
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<span style="font-family: inherit;">Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshNGwKm7NA6UDi02OKewIo8Zo5TeQ5WAo7Ck6VFd2R3USwexuDGKWZHX6tpWoQG7lck2kL0iEC0Ja4rF2lT0gma_SeyLOijhVbWDiY0G7WsvAgZN9P_hncuEE0BA_QEDdg5-kWPPulGk/s1600/IMG_4920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshNGwKm7NA6UDi02OKewIo8Zo5TeQ5WAo7Ck6VFd2R3USwexuDGKWZHX6tpWoQG7lck2kL0iEC0Ja4rF2lT0gma_SeyLOijhVbWDiY0G7WsvAgZN9P_hncuEE0BA_QEDdg5-kWPPulGk/s320/IMG_4920.jpg" width="320" /></a></div>
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<span style="background-color: transparent;">I found mushrooms, </span><span style="background-color: transparent;">mozzarella</span><span style="background-color: transparent;"> Boar's Head Pepperonis and some pre-made pizza sauce. It was to die for. And so easy! </span></div>
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*Before I got married and had kitchen presents galore, I tried to make this with a $8 hand-mixer. I do not recommend this strategy. The dough is still up in that motor, may it rest in peace. </div>
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<span style="font-family: inherit;"><span style="line-height: 16px;">Bon appétit</span> </span>and Happy New Year! \o/ </div>
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Katie O. Lantukhhttp://www.blogger.com/profile/05139602594415483716noreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-74631559586326967602013-12-16T12:23:00.001-05:002013-12-16T12:23:11.849-05:00When is that in season?If you're like me, you probably don't have a farm, maybe not even a garden. And you may not have the pleasure of scouring the farmers market every other day for ingredients that still have dirt on them.<br />
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Chin up! You can still shop like a farmer! Check out this infographic to see when your favorite things are in season:<br />
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<img alt="The Bountiful Year: A Guide to Seasonal Fruits and Vegetables" class="visually_embed_infographic" src="http://thumbnails.visually.netdna-cdn.com/the-bountiful-year-a-guide-to-seasonal-fruits-and-vegetables_502918db0a2a6_w587.png" /><br />
<div class="visually_embed_cycle">
by <a href="http://www.columnfivemedia.com/?utm_source=visually_embed" target="_blank">Column Five Media</a>.<br />
Beautiful <a href="http://visual.ly/">infographic</a> via <a href="http://visual.ly/">Visually</a>.<br />
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I had no idea sweet potatoes were so short lived. And I still can't believe that grapefruits are winter fruits!<br />
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What do you find surprising?<br />
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Katie O. Lantukhhttp://www.blogger.com/profile/05139602594415483716noreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-56896537601472627852013-11-27T15:14:00.000-05:002013-11-27T15:14:11.985-05:00Thanksgiving Breakfast: Blueberry Stuffed French ToastThanksgiving might be my favorite holiday. It means family, friends, road trips and excellent food. It also means spending-as much-time-around-the-table-as-possible and complete-disregard-of-caloric-intake. And it doesn't have to stop at the turkey!<br />
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My mom and MeeMee usually make this incredible breakfast feast after Thanksgiving. Is a bit labor intensive, but completely worth it.</div>
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You will need to begin the process the night before as it should chill overnight. (Sounds intense, but trust me: this is so completely worth it. I promise.) </div>
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For the French toast: </div>
<div>
12 slices French Bread cut into 1-inch cubes</div>
<div>
2 8-ounce packages cream cheese, chilled and cut into 1-inch cubes (I usually just use one package) </div>
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1 cup fresh blueberries, rinsed and drained</div>
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12 large eggs </div>
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1/3 cup maple syrup</div>
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2 cups milk</div>
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For the blueberry syrup:</div>
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1 cup sugar</div>
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2 tbsp cornstarch</div>
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1 cup water</div>
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1 cup fresh blueberries, rinsed and drained</div>
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1 tbsp unsalted butter </div>
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<b>Day 1: </b></div>
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Grease a 13x9 baking pan</div>
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Place half of the bread cubes evenly in the prepared pan</div>
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Scatter cream cheese cubes over bread</div>
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Sprinkle with 1 cup blueberries</div>
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Arrange remaining bread cubes over blueberries</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_d2LVdsQQ9-OjbYPHHf6mgtWlZxHOXjWiUJ_37A0evP1yiq5c_5eJzfmNbjP1rtslLxTgwXbAybcmfBAfTBhy_pf1badEElFOvpkXHiYA5zxPim5txpWCFpZ3nbdwXBiAYaR5HLUBwY/s1600/2013-10-24+21.27.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_d2LVdsQQ9-OjbYPHHf6mgtWlZxHOXjWiUJ_37A0evP1yiq5c_5eJzfmNbjP1rtslLxTgwXbAybcmfBAfTBhy_pf1badEElFOvpkXHiYA5zxPim5txpWCFpZ3nbdwXBiAYaR5HLUBwY/s320/2013-10-24+21.27.43.jpg" width="320" /></a></div>
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In a large bowl, combine all 12 eggs, syrup and milk and whisk to blend.</div>
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Pour evenly over reserved bread mixture. </div>
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Cover with foil and chill overnight.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_oq_OxXb5xwb5UF6BKgOr-BXpb4eovMBTpYOa5t4wv1-yTAEB9sRMblQtvl9uLA7ObiZS7TQFeaokrAr8_uXy7sVmpI7-fS4CmXRFqDpAl7VggwFP9G-oLLth-edMBPvkkDM7ZJKS1M/s1600/2013-10-24+21.33.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_oq_OxXb5xwb5UF6BKgOr-BXpb4eovMBTpYOa5t4wv1-yTAEB9sRMblQtvl9uLA7ObiZS7TQFeaokrAr8_uXy7sVmpI7-fS4CmXRFqDpAl7VggwFP9G-oLLth-edMBPvkkDM7ZJKS1M/s320/2013-10-24+21.33.08.jpg" width="320" /></a></div>
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So many eggs. </div>
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Mmm</div>
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<b>Day 2: </b></div>
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The next morning, make yourself a cup of coffee and preheat oven to 350 degrees.</div>
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Bake -- covered with foil in the middle of the oven -- for 30 minutes.</div>
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Remove the foil and continue baking 30 minutes, or until puffed and golden brown.</div>
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Meanwhile, in a small saucepan:</div>
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Combine sugar, cornstarch and water over medium-high heat.</div>
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Cook, stirring occasionally for 5 minutes or until thickened. </div>
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Stir in 1 cup blueberries and simmer, stirring occasionally for 10 minutes, or until most berries burst. </div>
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Add butter and stir until melted. </div>
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Transfer to serving bowl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAETTtVGJPd_S-iGTWnYmmpL-J83G35zjwT8XIdydznukPJ2bLfQrNkSKyMGs0HmZiFGpHloaaYQNFd30mEunEx67ZtyloCdYT-neIr40e9cx6kkUim-gnZ8oyn9Y3rBlwNx8-ctwMzcA/s1600/2013-10-24+21.49.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAETTtVGJPd_S-iGTWnYmmpL-J83G35zjwT8XIdydznukPJ2bLfQrNkSKyMGs0HmZiFGpHloaaYQNFd30mEunEx67ZtyloCdYT-neIr40e9cx6kkUim-gnZ8oyn9Y3rBlwNx8-ctwMzcA/s320/2013-10-24+21.49.16.jpg" width="320" /></a></div>
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Blueberries have not yet burst. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfykCADivS7EXvM4Dzw2KtsDRmrsHG6PdsIyakmliR1VZNwAfRggEUQMZR55l9kHRK0lGbIDTrCR8VREEnIhegFtDR8HSkHD7C3ogiIOxF4gyDL1yto1FVCKvoThf5Mu2-nXCj1KLzN8/s1600/2013-10-24+21.51.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfykCADivS7EXvM4Dzw2KtsDRmrsHG6PdsIyakmliR1VZNwAfRggEUQMZR55l9kHRK0lGbIDTrCR8VREEnIhegFtDR8HSkHD7C3ogiIOxF4gyDL1yto1FVCKvoThf5Mu2-nXCj1KLzN8/s320/2013-10-24+21.51.54.jpg" width="320" /></a></div>
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Now they're bursting. I love this color. </div>
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Serve on individual plates and top with blueberry syrup. Make yourself an extra large serving because you've earned it. </div>
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Note: The syrup can be prepared up to 1 day in advance -- chill and reheat gently. </div>
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Katie O. Lantukhhttp://www.blogger.com/profile/05139602594415483716noreply@blogger.com0Knoxville, TN, USA35.9606384 -83.92073920000001435.5493479 -84.566186200000018 36.3719289 -83.27529220000001tag:blogger.com,1999:blog-1096110556106297606.post-85041740808286429332013-11-25T10:52:00.000-05:002013-11-25T10:52:20.073-05:00Laura's Thanksgiving essentials: rosemary rolls, creamy mashed potaotes & bourbon pecan pie<br />
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Still have some holes in your Thanksgiving menu? Have no fear, the 3 Happy Eaters are here to help! This week, we'll each be sharing our favorite tried-and-true, must-have Thanksgiving recipes!<br />
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First up: three carb-o-licious staples from Laura.<br />
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[photo credit <a href="http://thepioneerwoman.com/cooking/2009/10/buttered-rosemary-rolls/" target="_blank">here</a>]</div>
<br />
This is a simple but impressive way to step up your bread game. My sister calls them Stick Rolls because of the delicious rosemary "sticks" sprinkled on top.
These are definitely best served straight out of the oven, but make sure
you allow 3-5 hours for the frozen rolls to rise. Make sure you get
unbaked frozen rolls--the pre-baked ones will not work for this! Again,
don't freak out over the amount of buter--just get organic and move on.<br />
<br />
<u><b>Rosemary Rolls</b></u> (aka Stick Rolls)<br />
<br />
bag of frozen, unbaked rolls (Rhodes is the brand I find at Publix)<br />
butter, melted (depends on how many rolls you're making, but around 2 sticks--1 before cooking and 1 after cooking)<br />
rosemary (I use dried bc lazy)<br />
coarse sea salt<br />
<br />
Spray
a round pan (iron skillet, cake pan, whatever you have on hand) with
nonstick spray, or rub with olive oil. Place rolls in pan an inch or so
apart for room to rise. Cover with a clean dish towel and set in a
warm-ish place (on top of an oven that's cooking your turkey, in the
laundry room, etc) to rise for 3-5 hours.<br />
<br />
When risen, brush generously with melted butter, and sprinkle with rosemary and sea salt. <br />
<br />
Preheat oven and cook according to package (usually 350-400 for 10-15ish minutes). If you're so inclined, which I always am, brush again with butter upon removing from oven.<br />
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[photo credit <a href="http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/" target="_blank">here</a>]</div>
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One of the most important dishes at Thanksgiving is the mashed potatoes.
A friend of mine recently reached out to me for my go-to recipe because
she felt like hers were just kind of boring. So if you, too, are
looking for an easy way to spruce up this essential dish, look no
further. (Disclaimer: if you're looking for a low-fat version of mashed
potatoes, I don't wanna hear it. Stop counting calories and buy organic
dairy products for "clean" fats that are actually good for you.) <br />
<br />
<u><b>PW's Creamy Mashed Potatoes</b></u><br />
Makes a <i>heaping</i> 13x9 pan's worth. I usually halve it.<br />
<br />
5 lbs potatoes (I use regular "baking" potatoes, but russet or gold are good too, whatever you prefer)<br />
1.5 sticks of butter<br />
8oz cream cheese, softened<br />
1/2 cup half-and-half <br />
1/2 tsp Lawry's seasoned salt<br />
1/2 tsp black pepper<br />
<br />
Peel and quarter potatoes. Bring a large pot of water to a boil and add potatoes. Cook for 30-35 minutes or until cooked through (a fork should easily slide into the potatoes with no resistance, but they shouldn't quite be falling apart).<br />
<br />
Drain potatoes in a colander. Dump potatoes into a large mixer bowl with paddle attachment, and turn on lowest setting for a couple minutes to let steam escape. When steam has slowed down, start adding the remaining ingredients. (If you're into the mash-it-by-hand method, do that until most of the steam has escaped.)<br />
<br />
Keep the mixer on the lowest setting, and slowly add the butter and cream cheese in tablespoon-size cubes. (The hot potatoes will melt and incorporate them better in smaller chunks rather than whole sticks.) Then, the mixer still on the lowest setting, add the half-and-half and let run until incorporated. Add the seasoned salt and pepper, and mix until incorporated. You can turn the mixer up higher to mash the remaining chunks, but don't over-mix or it'll turn to paste.<br />
<br />
At this point, you can pour into a dish and serve, or pour into a dish, top with MORE pats of butter and bake at 350 until heated through (helpful if you've made them ahead of time).<br />
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<br />
Pecan pie is almost as essential to Thanksgiving as the turkey itself. As I've <a href="http://thethreehappyeaters.blogspot.com/2013/11/essentially-homemade-chicken-pot-pie.html" target="_blank">said before</a>, I'm not ashamed of pre-made pie crust. Go right ahead and make your own if you want, but I am all for the packaged stuff. There are zillions of pecan pie recipes out there, but this one is my go-to because chocolate and bourbon. Of course, it's from my favorite baking cookbook, <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215" target="_blank">Baked: New Frontiers in Baking</a>. I'm telling you: Christmas list that shiz!<br />
<br />
<u><b>Bourbon Chocolate Pecan Pie</b></u><br />
from <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215" target="_blank">Baked: New Frontiers in Baking</a><br />
<br />
1 pie crust (I've used both the in-pan version and the rolled up version, either work)<br />
2 cups pecan halves, toasted (spread on baking sheet for 10 min at 350--don't skip this!)<br />
3 eggs<br />
3/4 cup light corn syrup (I don't wanna talk about it)<br />
3 Tbs sugar<br />
4 Tbs brown sugar<br />
3 Tbs butter, melted<br />
pinch of salt<br />
1 tsp vanilla extract<br />
3 Tbs bourbon<br />
1 cup semisweet chocolate chips<br />
<br />
Whichever crust version you go with, stick it in the freezer (in the pie dish) for a couple hours, or if you're lazy like me, just while you put together the other ingredients.<br />
<br />
If you haven't already, toast your pecans. No arguing, just do it. Roughly chop 3/4 cup of them and set aside.<br />
<br />
Preheat oven to 325.<br />
<br />
In a large bowl, whisk together the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla and bourbon. Whisk again until combined. Stir in the chopped pecans.<br />
<br />
Take your pie crust out of the freezer. Spread the chocolate chips evenly along the bottom of the pie shell. Slowly pour the filling you just mixed together on top of the chocolate chips. Sprinkle/arrange the remaining pecan halves (not chopped) on top of the filling.<br />
<br />
Bake in the center of the oven for 30 minutes, then loosely cover the edges of the crust with foil and bake another 30 minutes (keeps crust from burning) until knife stuck in center comes out clean (no clumps of filling).<br />
<br />
Cool on wire rack and serve warm or room temp.<br />
<br />
<br />
Give these recipes a try this Thanksgiving, your family will thank you!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-10932496556422045982013-11-18T15:46:00.000-05:002013-11-18T15:58:54.943-05:00Essentially homemade chicken pot pie<br />
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Even though it's somehow basically summer again outside here in Atlanta, last week was absolutely frigid. so naturally I made my favorite cold-weather dinner: <b>chicken pot pie</b>. <br />
<br />
I love this recipe because you can be as complicated or no-frills as you want to be with it. I think the most important part of a recipe is that it should be <u>reasonably doable on an average night</u>. So I took a potentially complicated, exhausting recipe and made it just that. Here's how:<br />
<ul>
<li>Homemade crust? Sure, if you're into that kinda thing. Me, I don't have any kinda time for that business. Who wants to spend 5 hours making a (extremely temperamental) pie crust before even starting to cook dinner? Not <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufyycPbshSjBbfbjNGRi1zXxLz2aiWsDEGf58kE-zfUJYGc3mLTfUlr3sCfYq4C7foMkrIP4z7304LwbsdYFzOeAkK7zzc0b1gvydN1HluB_Dcnid2AX4LxoPS4o6cvP3FBVG0U6MX1Li/s1600/this_moi.jpg" target="_blank">this moi</a>.</li>
</ul>
<ul>
<li>Another potential point of debate: the frozen veggies. <a href="http://apps.npr.org/arrested-development/joke-163.html" target="_blank">Look. Look. Listen. Listen. Look.</a> Come on, who really likes celery? I find no shame in grabbing the organic Publix-brand frozen mixed veggies that come in the exact amount that I need. aka more of what I want for less effort. I pick that.</li>
</ul>
<ul>
<li>Optional white wine aka an excuse to buy a bottle of white wine. Even if you're not into wine, it really does enhance the flavors, so don't skip it unless you really have to.</li>
</ul>
<ul>
<li>Final point of flexibility: the protein. If you've got a leftover chicken breast or two that you can cook and chop up: go for it. You can also buy a rotisserie chicken from the grocery and pull the meat off--sometimes it's cheaper than buying raw chicken, plus it's already cooked! Have leftover chicken from a roast? Use that. Lots of room for flexibility here.</li>
</ul>
<b><i>Special Thanksgiving hint:</i></b> this recipe is AMAZING with leftover turkey. Do yourselves a favor and set aside 2 cups of turkey so you can make this--it's WAY better than turkey sandwiches, I promise.<br />
<br />
Okay, enough defending my choices. Just try it and you'll see for yourself. My family requests this over and over again, and it might just be what snags me a husband one of these days. It's that good.<br />
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<br />
<u><b>Laura's Chicken Pot Pie</b></u><br />
<br />
1 pie crust (if you get the two-pack from the store, freeze one for next time!)<br />
1/2 stick butter<br />
2 cups frozen mixed veggies<br />
2 cups chopped or shredded chicken (or turkey!)<br />
1/4 cup flour<br />
2 cups chicken broth<br />
splash of white wine (optional) (not really)<br />
3/4 cup heavy cream<br />
1/2 tsp salt (or to taste)<br />
1/4 tsp black pepper (or to taste)<br />
1/4 tsp thyme (or to taste. I use dried/ground because lazy)<br />
<br />
Preheat oven to 400.<br />
<br />
(Cook your chicken and shred it up if you haven't already.)<br />
<br />
Melt butter in a large skillet. Toss in frozen veggies and, stirring, cook until heated through (a couple minutes). Add the chicken and stir, coating the chicken in the remaining butter. Sprinkle flour over mixture and stir to coat. Cook over medium for a couple minutes (this helps the chicken and veggies stand up to the liquids).<br />
<br />
Pour in broth, stirring constantly to deglaze (get the crispy stuff off the bottom) the pan. Let it return to a simmer and add a splash of white wine. Stir and let return to a simmer. Then add heavy cream.<br />
<br />
Bring to a slow boil and let simmer for a few minutes until the mixture thickens a little to an almost gravy-like consistency. While simmering, add salt, pepper and thyme. I hardly ever measure these things (#YOLO) I just keep adding and tasting until I'm happy with it.<br />
<br />
Pour the mixture into a casserole dish or pie dish (at least 9-in). Unroll the pie crust and carefully place over the mixture, and press the edges into the side of the dish (so the insides don't boil out). Slice vents in the top of the crust.<br />
<br />
Bake 30-40 mins or until golden and bubbly. Allow to cool just slightly before serving (because the inside will be at molten lava temperatures).<br />
<br />
<br />
Make it tonight!<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1096110556106297606.post-52123526336994930782013-11-15T11:53:00.002-05:002013-11-15T11:54:28.772-05:00TGIFriday Video: Pumpkin Spice Lie-tte<div class="separator" style="clear: both; text-align: center;">
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Today's post might burst a few bubbles, but seeing as all three of us Happy Eaters have a background in journalism, we find it our duty to keep our readers informed. May the truth avail!<br />
<br />
The pumpkin flavor craze has always driven me mad, mostly because I'm just not one for hype--but I'm especially not one for hype over a big fat marketing LIE (again, thank you journalism background for my overall cynicism toward advertising).<br />
<br />
Anyone who has actually tasted plain pumpkin <i>knows</i> that their pumpkin flavor latte (almonds, M&Ms, etc) tastes nothing like pumpkin. It tastes like the <i>spices</i> commonly used in a pumpkin pie. But not actual pumpkin, as the name falsely implies. So really, if the marketers were honest (hahahahahaha), it should be called a cinnamon-nutmeg-clove latte. and now, thanks to the New York Times, we know that even these flavors are almost always synthetically manufactured with as many as 80 other additives to <i>mimic</i> the sensation of a pumpkin pie.<br />
<br />
Don't believe me? Check it out for yourself:<br />
<br />
<iframe frameborder="0" height="373" id="nyt_video_player" marginheight="0" marginwidth="0" scrolling="no" src="http://graphics8.nytimes.com/bcvideo/1.0/iframe/embed.html?videoId=100000002546659&playerType=embed" title="New York Times Video - Embed Player" width="480"></iframe>
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<br />
Let the (pumpkin spice) truth set you free!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-55665559777399952432013-11-13T11:12:00.003-05:002013-11-13T11:12:25.275-05:00Pumpkin Chocolate Chip Loaf<br />
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<br />
<span style="font-family: inherit;">One of my favorite things is cake disguised as bread. I'm not sure the details of the classification system, but if I can get away with eating cake for breakfast (lunch, dinner, dessert, snack) then I am all for calling it "bread."</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I really love quick breads (aka quick cakes) because they fall in this category of cake/bread perfection, and because you don't even have to use a mixer to throw it together.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Here's my favorite fall quick bread recipe, coming from my all-time favorite baking cookbook by <a href="http://bakednyc.com/" target="_blank">Baked NYC</a>. If you don't already have it, put it on that Christmas list pronto! Perfect for a potluck or Thanksgiving celebration or just because--it's so easy you don't really have an excuse not to make it.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The recipe makes two 9-inch loaves, but is easily halved if you just need one.</span>
<span style="font-family: inherit;"><br /></span><b>
<span style="font-family: inherit;"><u>Pumpkin Chocolate Chip Loaf</u></span></b><br />
<span style="font-family: inherit;"><span style="font-size: x-small;">from <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215" target="_blank">Baked: New Frontiers in Baking</a></span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">3 1/4 cups flour, sifted (or not sifted if you're me)</span><br />
<span style="font-family: inherit;">2 tsp ground cinnamon</span><br />
<span style="font-family: inherit;">1/2 tsp freshly grated nutmeg (or ground nutmeg if you're me)</span><br />
<span style="font-family: inherit;">1/2 tsp ground allspice (cloves would probably be nice too!)</span><br />
<span style="font-family: inherit;">1/2 tsp ground ginger</span><br />
<span style="font-family: inherit;">2 tsp baking soda </span><br />
<span style="font-family: inherit;">2 tsp salt</span><br />
<span style="font-family: inherit;">1 3/4 cups pumpkin puree (aka one 15-oz can)</span><br />
<span style="font-family: inherit;">1 cup vegetable oil</span><br />
<span style="font-family: inherit;">3 cups sugar (I used all white)</span><br />
<span style="font-family: inherit;">4 eggs</span><br />
<span style="font-family: inherit;">1 tsp vanilla extract</span><br />
<span style="font-family: inherit;">2/3 cup water, room temperature</span><br />
<span style="font-family: inherit;">1 1/2 cups chocolate chips</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat oven to 350 and grease & flour your 9-inch loaf pans (I use butter).</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, ginger, baking soda and salt.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In a larger bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Add the eggs, one at a time whisking well after each addition, and the vanilla. Add the water and whisk until combined (I wish I could tell you why you add rando water. It's going to seem watery and weird. but I promise it makes it moist and delicious. #science). Using a spatula, stir in the chocolate chips (yes, they'll mostly float to the bottom but don't worry).</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Gently fold in the dry ingredients until just combined--try not to overmix.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Divide the batter between the pans (or pour it all in the one pan if you halved the recipe). Bake at the center of the oven for about 1 hour 25 minutes (depending on your oven. start checking it at 1 hr 15 min), or until a toothpick inserted in the center comes out clean. I was really worried that my edges were burning while the inside was finishing cooking, but it turned out perfectly, so be at ease and let it cook all the way through.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Let cool for 15 minutes in the pan, then invert onto a wire rack and cool completely. Or until your small group gets there and you can't wait any longer before diving into it.</span><br />
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<span style="font-family: inherit;">Make this today! Your coworkers (book club, family, small group) will love you for it!</span><br />
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<span style="font-family: inherit;"> </span><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6IEhTbkhopMUh6bMRgfm3CMNmTG47NklAfEzqG1shQC8iwOLofSFdfqx6xUjRVK0CplasTtSi_jw02HhKxUkYaXlPYTG0Hf8PFuS5IJ0Jyj3uJhLqdyL-9Q6UI99l8v_Da5-Fg_9HiNt/s1600/WEBfuCNowYY3LCEE_Mo5qlkFV3A8aQr3q8kdU0Oc6qE.png" /><span style="font-family: inherit;"></span><span style="font-family: inherit;"></span><span style="font-family: inherit;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-87503592735962677642013-11-12T11:06:00.002-05:002013-11-12T11:06:55.876-05:00New shoes<br />
Let's be real. Everyone needs a new pair of shoes, but they don't really <i>need </i>that pair of shoes.<br />
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Well, this is kind of the same. We got ourselves a new shmancy design. I'm pretty much in love with it.<br />
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It makes me want to pull myself up out of the feeling-bad-about-myself mode (winter, husband traveling, crazy neighbors) and get back on the learning to cook bandwagon!<br />
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All this just in time for Thanksgiving! And Christmas! Win-win-win.<br />
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So roll up your sleeves -- let's cook.<br />
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<br />Katie O. Lantukhhttp://www.blogger.com/profile/05139602594415483716noreply@blogger.com2tag:blogger.com,1999:blog-1096110556106297606.post-65397532846165449482013-08-27T11:55:00.003-04:002013-11-10T20:10:08.401-05:00How to throw a dinner party without being Martha Stewart<div class="separator" style="clear: both; text-align: center;">
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<b><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMzsxiRESTOZzEXpsNi5cvOT7bafmVNsIJKpPPc7mHitMV4JwXuIcp4tjpfB3FCCWrr7D1csnKapmtdIiQPHtTQ5SmdyY9ayT-4B0g-bb-RmurWZy8CoLsq8WROvxqZCE6Vhjw0ZTB_BJ/s320/Photo+Aug+01%252C+6+53+20+PM.jpg" width="268" /></i></b></div>
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<b><i>Describe your perfect day.</i></b><br />
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This exercise was the icebreaker one week at the beginning of the small group bible study that Katie and I were in back in college. For some people this might be a tough assignment. But for me, it was easy, and my answer is still the same 4 years later: to spend the day cooking and getting ready for a dinner party with friends.<br />
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For a lot of people, the idea of throwing a dinner party is one of the most stressful things--pretty much the opposite of a perfect day! But it can also be so fulfilling to host a gathering where friends can enjoy each other around the table. Food brings people together.<br />
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In this post, I'm going to share with you some dinner party hacks from a get-together I threw recently that will hopefully empower even the most anxiety-ridden host, and save some dollars while you're at it! I'll even give you a whole menu of recipes!<br />
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<i>Keep It Simple Stupid</i>. This age-old saying definitely applies to stress-free dinner parties. Keep the guest list small, the menu basic, and the booze cheap. Simple does not have to mean boring or bad!<br />
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<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbq2J2yXbywozn4FjIDDt1EMMpL4on8LuRMII5-mB8RRXizq7PjHkJamKz9MVKY-v_j_yZYxK2ybNkYg88e5RZlzy24QJR6m8cmYO0TFyqZsUnSwyjIDgim6u8GqL0GXZit3D_Hngsppl/s320/Photo+on+8-1-13+at+9.36+PM.jpg" width="320" /> </div>
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<span style="font-size: x-small;">[photobooth fun. just like the college days.]</span></div>
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<u><b>The Guest List</b></u><br />
My friends make fun of me because I tend to "socially construct" get-togethers. I don't just invite every person I know every time, I'm very strategic about it. That might sound mean, but it relieves a lot of anxiety when you don't have to worry about people having a good time or getting along.<br />
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I usually aim for around 5 or so guests. There isn't a real science to it--that's just how many fit nicely around my table! I also find it to be a good size for everyone to be together in one conversation. and it's a typical serving size for most recipes, so you don't have to mess with doubling anything ($$$) or running out of food.<br />
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For this dinner party in particular, it was myself and four friends from college getting together to catch up. My fellow Happy Eater Amanda was among the mix. :)<br />
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<img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUtFYBS6JbGzWxzz3PEoqLCMB3gW0t3KHYaFUMFStcd8rL4l4tFnvefUiJ_QonkWDKaWMTiD8BKtD1ZiWZdYMXRODPSOG7-5jYv9nhxNpiERVYo518RG-xHzNckCvzXB4oNVb84iPYWAht/s320/Photo+Aug+01,+6+56+27+PM.jpg" width="320" /></div>
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<span style="font-size: x-small;">[cheese on carbs. doesn't get any better.]</span></div>
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<u><b>The Menu</b></u><br />
Again, keep it simple! Don't have a hundred courses with a zillion complicated recipes. Italian is often a good direction to go--almost everyone likes it, it's fairly simple and it makes a ton! So here's a breakdown of what I served at my dinner party, with full recipes and everything!<br />
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It's always nice to have some kind of snacky appetizer while people are arriving and you're wrapping things up in the kitchen. A <b>cheese tray</b> is a simple and solid choice.<br />
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I had out a plate of sliced French baguette from the Publix bakery section with two wedges of cheese from the deli section: a Publix-brand brie and a Publix-brand aged sharp cheddar. Simple, cheap (yay generic brands!) and no cooking required! All you have to do is put it all on a plate and set on the table! If you're feeling adventurous, you can grab a pack of sliced salami and proscuitto (also found in the deli) to serve with the cheese.<br />
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For the main, I chose to make <b>my dad's baked ziti</b> (recipe below). It's simple and really easy to prepare in advance and pop in the oven when it's time go! oh, and it's also so delicious and makes a ton. wins all around. I started cooking it when I got home from work, assembled the baking dish, and stuck it in the oven to heat through when people started to arrive.<br />
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Along with the pasta, I had Amanda bring a <b>Caesar salad</b> (recipe below). Another reason to go Italian--a Caesar salad is much more simple than having to dice and chop lots of veggies because the lettuce and dressing are the stars of the show.<br />
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Lastly, I had a loaf of sliced White Mountain Bread from the Publix bakery and wrapped it in foil to heat up and serve with the pasta.<br />
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<span style="font-size: x-small;"> [ice cream sammies. easiest, most impressive dessert!]</span></div>
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For dessert, one of my guests requested <b>ice cream cookie sandwiches</b>. Sounds intimidating right? Not the way I do it :) I had break-n-bake chocolate chip cookies that I had baked and stuck in the freezer the day before. When it was time for dessert, I pulled them out along with a pint of vanilla ice cream and spoons, and everyone assembled their own! Fun and delicious and impressive and yet nothing from scratch! You could even buy cookies in the bakery and skip the baking step all together! No shame.<br />
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<img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxqaJWuQ-OO7na1spmqK8DuXbwRO86JKSoF-wN1Nmckfe5JaPwWpvpZJaP4zQd5JBJlnGpF2pAWXvujlmx2gnUTJNF4jtfaAJb0K_iVW8LYyGlMLde2n8gaKDm16NncenwvYLfcilJacC/s320/Photo+Aug+01%252C+6+54+33+PM.jpg" width="320" /></div>
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<u><b>The Booze</b></u><br />
Yet another way that Italian wins is that wine is cheaper and easier than cocktails! Most likely at least one of your guests will ask if they can bring something, and wine is a great thing to request so you're not shouldering the cost of a few bottles on your own. We ended up with two bottles of red (including my fave, a $10 Mouton Cadet Bordeaux from Publix) and a bottle of white. We had a special treat because one of our guests brought his homemade limoncello--perfect for Italian!<br />
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Okay. So I've given you some time- and money-saving tips for throwing a simple, easy-going dinner party. Now it's your turn! I hope you feel empowered to go out and host your own. It's all about spending quality time with people you enjoy, so just breathe and break out another bottle of wine and everything will be great.<br />
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Let me know how it goes!<br />
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<u><b>My Dad's Baked Ziti</b></u></div>
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1 jar of your fave spaghetti sauce (somewhere are 32oz)</div>
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1 box of ziti noodles</div>
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1 green pepper, chopped</div>
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1 lb of Italian sausage (I like using ground better than links)</div>
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2 cups shredded mozzarella</div>
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Cook noodles to al dente.</div>
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Meanwhile, brown sausage in skillet. Remove from pan, and saute green pepper.</div>
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Heat sauce in saucepan until bubbling. Add cooked sausage and green pepper and heat through.</div>
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Grab a 13x9 dish. Put down a ladle of sauce and spread around the bottom of dish to keep noodles from sticking. Add half the noodles and spread evenly. Spoon half the sauce over top. Add the second half of the noodles. Spoon the rest of the sauce over top, then top with cheese. (You can stop here and stick in the fridge until you're ready to pop it in the oven!)</div>
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Bake uncovered at 350 until bubbly and heated through.</div>
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<u><b>Amanda's Caesar Salad</b></u></div>
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Romaine lettuce, chopped</div>
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Your fave croutons</div>
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Diced avocado (her secret ingredient!)</div>
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Parmesan cheese</div>
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Your fave Caesar dressing (Amanda loves <a href="http://www.briannassaladdressing.com/product/asiago-caesar/" target="_blank">Brianna's</a>)</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-53904926358458245312013-08-23T10:22:00.001-04:002013-11-10T20:11:39.370-05:00TGIFriday: How to say things, food edition<br />
Happy Friday, Eaters!<br />
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Today we thought we'd help you out with this informative <a href="http://www.buzzfeed.com/rachelysanders/food-words-you-might-be-pronouncing-wrong" target="_blank">BuzzFeed</a> with <a href="http://www.buzzfeed.com/rachelysanders/food-words-you-might-be-pronouncing-wrong" target="_blank">22 food words you might be pronouncing wrong</a>. We'd never want you to look bad by saying "ex-press-oh" or "kwin-oh-ah" so check it out and see how many you already know!<br />
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Two of my faves:<br />
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<img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHs_OEIZofrTkbdYPz_9KgJY6Lv-oh8nlLDuhKHM3GkAjXTTRKPYmxXLZJKrO8jEOS4PBD_oHq7YP43e6sewnO3ch5LG49Tz_NL1A_nfKKRL6Wxt_y3DjOjPnAuCHPph1SJ6aVRKaLTF7k/s320/enhanced-buzz-14718-1377124373-23.jpg" width="320" /><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxjibVNsBaEdSRwE68ywGswkZe4MvqcGAzp7jEJzxD_B6OgsobCTHtSaUgO0MIKX0BIQbzcCGPJ-W45ks1cQMwAk11di1AQaw-Pk8PqXPlTRmX6O6Yef5KcP9EucSZf2rCtsMfHzsfkLR/s320/enhanced-buzz-30519-1377124370-17.jpg" width="320" /></div>
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Bon appetit and bon weekend!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-39207183820286403382013-08-14T22:36:00.001-04:002013-11-10T20:15:32.947-05:00Cooking hack: Passion Tea Lemonade<br />
I came down with a delightful case of tonsillitis this week, and when the doc said I need to hydrate, all I wanted was Starbucks' Passion Tea Lemonade 24-7. I did the math and decided that plan would completely wreck my Starbucks budget for the month, so I did what any good Happy Eater would do: DIY PTL.<br />
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It's actually stupid easy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEget_Q1f0H5lTzlxqiP6p_57N970PqeLai4IkJsFetQwPwghVw7KvRkeH58XWZZqY39ZTDQNehyHklI3QgvayTlFp0_JR97bBWldW613TcI6cFAOEv8Xp_QAbh0yqw1x75xwFsCzRu4liE/s1600/PTL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEget_Q1f0H5lTzlxqiP6p_57N970PqeLai4IkJsFetQwPwghVw7KvRkeH58XWZZqY39ZTDQNehyHklI3QgvayTlFp0_JR97bBWldW613TcI6cFAOEv8Xp_QAbh0yqw1x75xwFsCzRu4liE/s320/PTL.jpg" width="320" /></a></div>
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I boiled one tea kettle worth of hot water.<br />
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Put 6 <a href="http://www.amazon.com/gp/product/B000E199RK/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000E199RK&linkCode=as2&tag=thethrhapeat-20" target="_blank">Tazo Passion Tea</a> bags in a pitcher.<br />
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Add some honey (for some reason, I count to 12? This is not technically a measurement, but it seems good to me.)<br />
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Pour the water in and let it steep for a long while -- maybe 5-8 minutes? The nice thing about the Passion tea is it never gets bitter, just delicious. So don't feel guilty if you forget about it while you pick up the hairbrush bristles your labradoodle scattered all around your bedroom as a "welcome home from work" gesture. Er-- I guess that was just me.<br />
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Add ice and set the pitcher in the fridge to cool off.<br />
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When you're ready for a glass, pour half lemonade and half passion tea in your glass and enjoy.<br />
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Homemade Passion Tea Lemonade. Good for the tonsils, good for by the pool, good for the wallet.<br />
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Happy drinking, eaters.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7u1qdN4LYSBAG_RY9hG_HwDMW5frxXxLsaMv_vxreG9ATOwRfbX07pml6swrxY9VJsnWwqyuJF-JMiLBCLVmkoCQs36O6dNhtY6bm_i42ArxauqXBGieQ8d_Z0Ll-Oi3iQ5gWSp03nTI/s1600/Katie_Signature.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7u1qdN4LYSBAG_RY9hG_HwDMW5frxXxLsaMv_vxreG9ATOwRfbX07pml6swrxY9VJsnWwqyuJF-JMiLBCLVmkoCQs36O6dNhtY6bm_i42ArxauqXBGieQ8d_Z0Ll-Oi3iQ5gWSp03nTI/s1600/Katie_Signature.png" /></a></div>
Katie O. Lantukhhttp://www.blogger.com/profile/05139602594415483716noreply@blogger.com1Knoxville, TN, USA35.9606384 -83.92073920000001435.5493479 -84.566186200000018 36.3719289 -83.27529220000001tag:blogger.com,1999:blog-1096110556106297606.post-15934162867873279402013-08-10T18:57:00.001-04:002013-11-10T20:21:44.197-05:00Huge Mistake: Cast Iron Skillet<br />
I scraped out the remainder of my <a href="http://thethreehappyeaters.blogspot.com/2013/07/from-market-square-to-blackberry-cobbler.html" target="_blank">Blackberry Cobbler</a>, scrubbed the skillet clean and threw it in the dishwasher. I pulled it out the next day and realized:<br />
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Apparently, those instructions on my <a href="http://www.amazon.com/gp/product/B00006JSUB/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00006JSUB&linkCode=as2&tag=thethrhapeat-20%22%3ELodge%20Logic%20L10SK3%2012-Inch%20Pre-Seasoned%20Skillet%3C/a%3E%3Cimg%20src=%22http://ir-na.amazon-adsystem.com/e/ir?t=thethrhapeat-20&l=as2&o=1&a=B00006JSUB" target="_blank">skillet</a> that said soap and dishwasher can "damage the finish" actually means "do not, under any circumstance, use soap OR the dishwasher." My pan was so rusty, I thought I was going to have to throw it away and take the trash out before Vasily got home so I wouldn't have to explain to him that I'd bought a one-time-use skillet.<br />
<br />
Instead of throwing the skillet away, I thought I could try to take Laura's advice via <a href="http://www.thekitchn.com/technique-seaso-6719" target="_blank">The Kichn</a>.<br />
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Turns out, all you have to do to get from this to this<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgjNE8YpWOlal70lvmW6rNZ5WRyWx9-QVM0IpCg3YNcYvrLQcXB_KqajHDXSrDMlVxE6jGnPDnK3450PaHcM8Nr_zQ-6q8zMsLW5rlM4BRqF7FEU5g7fI_Xvp29OnMVJ_G7ZGYtHPqMo/s1600/IMG_7973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgjNE8YpWOlal70lvmW6rNZ5WRyWx9-QVM0IpCg3YNcYvrLQcXB_KqajHDXSrDMlVxE6jGnPDnK3450PaHcM8Nr_zQ-6q8zMsLW5rlM4BRqF7FEU5g7fI_Xvp29OnMVJ_G7ZGYtHPqMo/s320/IMG_7973.JPG" width="320" /></a></div>
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<br />
is scrub the rusty ol thing with a little warm soapy water,<br />
dry thoroughly,<br />
lightly grease with vegetable oil on a paper towel.<br />
Heat your oven to 325,<br />
put the newly clean, greased pan upside down in the oven for 1 hour.<br />
Read a <a href="http://www.amazon.com/gp/product/054774501X/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=054774501X&linkCode=as2&tag=thethrhapeat-20%22%3EThe%20Hangman's%20Daughter%3C/a%3E%3Cimg%20src=%22http://ir-na.amazon-adsystem.com/e/ir?t=thethrhapeat-20&l=as2&o=1&a=054774501X" target="_blank">crazy-good book</a><span id="goog_697925293"></span><span id="goog_697925294"></span><a href="http://www.blogger.com/"></a> while you wait.<br />
When the timer goes off, finish your page and turn the oven off, open the door to the oven.<br />
Let it cool down, then take it out of the oven,<br />
<br />
And we're all back in business!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCS0yACnBey9RzGRLkeHVRkoRC6QiptSiReCyya6NxZpqHQi9L6ltfUeJqSAR6TVzDwOjgYaGdP5VKckZDKVP58CbZgZTT21fUcJYnFj8bmPOWpQzLq5i_6C4uEcMrp_qBQzwR7hmlhXM/s1600/Katie_Signature.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCS0yACnBey9RzGRLkeHVRkoRC6QiptSiReCyya6NxZpqHQi9L6ltfUeJqSAR6TVzDwOjgYaGdP5VKckZDKVP58CbZgZTT21fUcJYnFj8bmPOWpQzLq5i_6C4uEcMrp_qBQzwR7hmlhXM/s1600/Katie_Signature.png" /></a></div>
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Am I the only one who has done this? What have you learned the hard way?<br />
<br />Katie O. Lantukhhttp://www.blogger.com/profile/05139602594415483716noreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-84692591935019910662013-08-07T11:01:00.000-04:002013-11-10T20:41:43.232-05:00Smoked trout spreadOk, so this isn't a dip. But it's not really a <em>spread</em>, either. To me, spread implies a certain (gross) consistency that this just isn't. But I'm going with the word spread because I'm not sure what else to call it. But I eat it on bread... And sometimes just out of the bowl, by itself. When no one's looking. <br />
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Smoked trout...goodness.</div>
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This is one of those meals I like to make in the morning ahead of time for lunch or save for a night when I have no time or energy to spend in the kitchen. It's so easy, so quick and so incredibly delicious. And it's just out of the box enough to impress your friends. <br />
I first had this delicious little dish at one of my favorite neighborhood spots in Brooklyn, Strong Place. It was served as an appetizer, but it quickly became my favorite thing on the menu and usually my dinner when we went there. The combination of the charred sourdough, the sweet, tart apples and the smoky, salty fish is to die for. <br />
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This recipe is either a meal for two or a snack for four to six. It goes a lil something like this:<br />
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<b>Smoked Trout Spread</b></div>
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2 smoked trout filets (I used the brand Duck Trap, which can usually be found next to the smoked salmon at most grocery stores)</div>
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Juice of 1/2 lemon</div>
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2 1/2 TBSP crème fraiche (look for it in where you'd find your fancy cheeses. Most stores carry this, but you might have to venture to a specialty shop or farmer's market for it)</div>
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Pepper to taste</div>
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Chives, to garnish</div>
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1 Granny smith apple, thinly sliced</div>
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4-6 slices grilled sourdough bread</div>
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Separate the fish from the skin (it peels right off) and place in a bowl- I use a fork to kind of mince the smoked trout. Once the fish is in tiny little pieces, add your lemon juice, crème fraiche (add another tablespoon if you want it extra creamy) and pepper and mix well. Garnish with chives.<br />
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Spread the trout mixture on the grilled sourdough and top with sliced apples. Enjoy!<br />
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Amandahttp://www.blogger.com/profile/03047910453778528395noreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-30758288742943011022013-08-05T12:07:00.000-04:002013-11-10T20:54:15.145-05:00Cooking hack: brownies edition<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsU5d47yv8cvXOP8gHHKHZ7L2yuNRs_ThPfNKANGDpYF6vt4eAFXvCCFNCUInx-2HobHnQaebZFfqfdQP03KomKA_H3F-zceFZHx47n7PmoGaJbaX-cso7u0Svp-u-acmWsdrNk4lNW4pO/s320/Photo+Aug+03,+3+05+50+PM.jpg" width="320" /></div>
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It's safe to say that my friends and coworkers would identify me as a baker. I love baking and find stress relief in it, and I even love the precision of it (the part that right-brained people hate!). <br />
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On weekends especially, you'll often find me trying my hand at some new and challenging recipe (like these <a href="http://thethreehappyeaters.blogspot.com/2013/04/facing-my-fears-frying-french-donuts.html" target="_blank">French cruellers</a>).<br />
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Whenever there is a potluck at work or a dinner party with friends, I'm automatically signed up to bring a dessert.<br />
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I've made dozens of cupcakes for parties and showers and the like.<br />
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When it comes to giving wedding gifts, I almost always go for a pretty cake stand or handy baking sheets.<br />
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But I have a confession to make. It's a dark secret. More specifically, it's a <i>dark</i> <i>chocolate</i> secret. and it's this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEFAAgO6zdX8djBnsI-wjpLT1DyRCyWT_YAeaKHUqLjQ-HnJe6ysJOQ9jwETvsPJa3MjwccFuubskNqaA_dG7jbPeDayMvktDJ3Ih0rkkO-oekDzefKYD8aW1KHi3OcAcjGC0gGH1r2qK/s1600/betty_crocker_brownie_mix_dark_chocolate_563gm1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEFAAgO6zdX8djBnsI-wjpLT1DyRCyWT_YAeaKHUqLjQ-HnJe6ysJOQ9jwETvsPJa3MjwccFuubskNqaA_dG7jbPeDayMvktDJ3Ih0rkkO-oekDzefKYD8aW1KHi3OcAcjGC0gGH1r2qK/s320/betty_crocker_brownie_mix_dark_chocolate_563gm1.jpg" width="320" /></a></div>
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These are hands-down the very best ever most perfectly delicious brownies I have ever had. and it's time for the world to know about it.<br />
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I know what you're thinking: "oh so you must doctor it up with your own fancy things, right?" <b>Wrong</b>. I wouldn't <i>dream</i> of messing with Ms. Crocker's perfection-in-a-box. I've tried my hand at dozens of from-scratch brownie recipes, and this box by far trumps them all.<br />
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This is the brownie for all people. Whether you like your brownies cake-y or fudge-y, whether you are into dark chocolate or not, these perfectly balanced brownies will make you roll your eyes at the ridiculous deliciousness of them.<br />
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Stop judging me! This is good news, y'all! I'm telling you that you no longer have to slave over melting chocolate and butter together, and you can stop searching for the perfect flour ratio. You can find this brownie mix at practically any grocery store and all you add are water, oil and 2 eggs. It's so cheap and takes no time at all!<br />
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I'm telling you, wooing your friends has never been easier. If you don't believe me, grab a box and try it for yourself. No matter your brownie proclivity, these will satisfy even the most picky palate.<br />
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Happy eating!<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1096110556106297606.post-1313989770355639202013-08-02T11:18:00.000-04:002013-11-10T20:56:49.368-05:00TGIFriday: Things to cook in August<br />
It's August you guys! Can you believe that?!<br />
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I was trolling BuzzFeed this week and came across a glorious post on <a href="http://www.buzzfeed.com/christinebyrne/31-amazing-things-to-cook-in-august" target="_blank">31 things to cook in August</a>, based on the yummy things that are in season as fall approaches.<br />
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I <a href="http://pinterest.com/lmeanswell/" target="_blank">pinned</a> the heck outta those recipes, here are some of my favorites to try soon!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNg3v5-LdQxvuQXMmkWgU7Ku6BvWcZ-DPW8wsymuu4HkPGqaBRi9E5ktmGAL3757hDfGph-L1AwaXNiLL1Ij0ue3Lm26z3isEkRZHW6eSdCvUZLkF8i311WG_5qRT6UZXbY8V8l4e_yzHU/s1600/Photo+Aug+02,+10+47+14+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNg3v5-LdQxvuQXMmkWgU7Ku6BvWcZ-DPW8wsymuu4HkPGqaBRi9E5ktmGAL3757hDfGph-L1AwaXNiLL1Ij0ue3Lm26z3isEkRZHW6eSdCvUZLkF8i311WG_5qRT6UZXbY8V8l4e_yzHU/s1600/Photo+Aug+02,+10+47+14+AM.jpg" width="400" /></a></div>
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<span style="font-size: x-small;"><a href="http://www.bonappetit.com/recipes/quick-recipes/2013/07/blueberry-hand-pies" target="_blank">blueberry hand pies</a>, <a href="http://www.adventures-in-cooking.com/2013/07/a-trip-to-saint-paul-prairie-made.html#_a5y_p=838340" target="_blank">white peach gin fizz</a>, <a href="http://www.marthastewart.com/339717/grilled-shrimp-with-cilantro-lime-and-pe?search_key=grilled%20shrimp%20with%20cilantro" target="_blank">grilled shrimp with cilantro, lime and peanuts</a>, <br /><a href="http://www.finecooking.com/recipes/creme-fraiche-galette-heirloom-tomatoes.aspx" target="_blank">creme fraiche galette with heirloom tomatoes</a>, <a href="http://www.aidamollenkamp.com/2012/07/mediterranean-lamb-burger-recipe/" target="_blank">Mediterranean lamb burger</a>]</span></div>
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Which ones catch your eye? Take advantage of the weekend and try them out for yourself <br />
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Happy eating!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-61105126560414648342013-07-29T11:00:00.000-04:002013-07-29T11:00:08.253-04:00From Market Square to Blackberry Cobbler<span style="font-family: Arial, Helvetica, sans-serif;">I went to the <a href="http://marketsquarefarmersmarket.org/" target="_blank">Market Square Farmers Market</a> just to browse. And if you're anything like me, you realize that "browse" means "spend all the cash you have in your wallet." Saturday, I had $20. So I bought some of these zinnias,</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">a carton of blackberries</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwzWIVueHnUShOqyy9_ih9NTgL9RDHPR3eOyzxDxuR_YAB9xDaocE0xBVU23R__DlhFRCcyzA73hTEcG9KSfj4q169yuGtTTl-4doLyH48jVhEp_2X4hkhZSWIH7M_4HcbUpNYiiHl6s/s1600/blackberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwzWIVueHnUShOqyy9_ih9NTgL9RDHPR3eOyzxDxuR_YAB9xDaocE0xBVU23R__DlhFRCcyzA73hTEcG9KSfj4q169yuGtTTl-4doLyH48jVhEp_2X4hkhZSWIH7M_4HcbUpNYiiHl6s/s320/blackberries.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">and a carton of blueberries.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I found this recipe for <a href="http://athoughtfuleye.wordpress.com/2011/06/16/the-blackberry-farm-cookbook/" target="_blank">Blackberry Cobbler</a> that <a href="http://athoughtfuleye.wordpress.com/" target="_blank">A Thoughtful Eye</a> shared from the <a href="http://www.amazon.com/dp/0307407713/ref=as_li_tf_til?tag=thethrhapeat-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0307407713&adid=1158R24SKKBTC35ZECYV&&ref-refURL=http%3A%2F%2Frcm-na.amazon-adsystem.com%2Fe%2Fcm%3Ft%3Dthethrhapeat-20%26o%3D1%26p%3D8%26l%3Das1%26asins%3D0307407713%26ref%3Dtf_til%26fc1%3D000000%26IS2%3D1%26lt1%3D_blank%26m%3Damazon%26lc1%3D0000FF%26bc1%3D000000%26bg1%3DFFFFFF%26f%3Difr" target="_blank">Blackberry Farm cookbook</a>. I was surprised at how <i>not</i> complicated it was, so decided to give it a shot. </span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Blackberry Farm's Blackberry Cobbler</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups fresh blackberries</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cups sugar (1 cup goes with the blackberries, 1/4 goes with the flour.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Zest and juice of 1/2 lime</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon cornstarch</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cups all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 teaspoon baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon fine sea salt (didn't have this, used regular salt. Don't know what I'm missing out on...)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 tablespoons (3/4 stick) unsalted butter, cut into small cubes and chilled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup buttermilk (don't buy buttermilk! Do <a href="http://thethreehappyeaters.blogspot.com/2013/03/diy-buttermilk-thank-me-later.html" target="_blank">this</a> instead.)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to 350.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJULaWfI_O1v0fhHkmsAIMw6YWkSXdoZzAc7BK3E3ChE7Sj0bC6Md-UcBbR4Y4hzeIvxT5rjg2TBWBz5Cmt7tPgcl60zGysIGBUC7zJNHGIbDprh_lD6Dz_SjwUvUm4O3wPRNkWwoXEQ/s1600/blackberrieslimezest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJULaWfI_O1v0fhHkmsAIMw6YWkSXdoZzAc7BK3E3ChE7Sj0bC6Md-UcBbR4Y4hzeIvxT5rjg2TBWBz5Cmt7tPgcl60zGysIGBUC7zJNHGIbDprh_lD6Dz_SjwUvUm4O3wPRNkWwoXEQ/s320/blackberrieslimezest.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Pretty little lime zest. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, toss the blackberries, 1 cup of sugar and lime zest.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl (cereal bowl works great), whisk together the lime juice and cornstarch until smooth.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Drizzle the lime juice mixture over the blackberry mixture and toss to combine.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Scrape the blackberry mixture into a 10-inch cast-iron skillet and set aside. (*You can use a normal baking pan. But if you're like me and jump at any chance to buy something else to clutter your kitchen cabinets, I found mine at Target for $15.)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, whisk together the flour, baking powder, baking soda, salt and 1/4 cup of sugar.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Use your fingertips to rub the butter into the flour mixture until it is the texture of coarse meal.</span><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">(I have no idea what that means. I just kind of blended it all together and the butter was still in little chunks. I tried rubbing the butter into the flour with my fingertips, but it was more than I wanted to commit to this endeavor. Choose your own adventure -- mine didn't include a "coarse meal.") </span></i><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Make a well in the center of the flour mixture.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour the buttermilk into the well and stir with a fork until the mixture comes together.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Crumble the dough evenly over the top of the blackberry mixture in the skillet.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake the cobbler until the blackberry filling is bubbling and the topping is golden brown, about 40 minutes. Let the cobbler rest (and cool the heck down) for 10 minutes before serving. Serves 8.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Like most cobblers, this one plays well with ice cream. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This tastes like summer. Enjoy! </span><br />
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<br />Katie O. Lantukhhttp://www.blogger.com/profile/05139602594415483716noreply@blogger.com0Knoxville, TN, USA35.9606384 -83.92073920000001435.5493479 -84.566186200000018 36.3719289 -83.27529220000001tag:blogger.com,1999:blog-1096110556106297606.post-12357809361434520642013-07-27T16:40:00.000-04:002013-07-27T16:51:43.087-04:00Knoxville Pimento Cheese<span style="font-family: Arial, Helvetica, sans-serif;">Last night, Vasily and I celebrated our one year anniversary! (Yes, one year. I know, I can't believe it either. Thank you.)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And since we've been on the road so much, we decided to have a little stay-cation while Stella was at the vet getting fixed. She's not too happy with that decision.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosDaGCbZ8X-fXTKL87wtz1_pvzY2M0BszbCsBidV_0J6Ktd-8QDBk_tQI9vazjx0eUezsKvE-Zju_LUjYPNjLLDt1oh-eULQMPG0TKPwNDcvNGzIHvX3OJ_tbP5rsDN7IaHwUk1FrzI8/s1600/IMG_7828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosDaGCbZ8X-fXTKL87wtz1_pvzY2M0BszbCsBidV_0J6Ktd-8QDBk_tQI9vazjx0eUezsKvE-Zju_LUjYPNjLLDt1oh-eULQMPG0TKPwNDcvNGzIHvX3OJ_tbP5rsDN7IaHwUk1FrzI8/s320/IMG_7828.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For dinner, we tried <a href="http://www.knoxmason.com/" target="_blank">Knox Mason</a>. It definitely hit the top of my "favorite restaurants" list with just one meal. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKsOP6V7AaQSXyLlWG1IcZ_y_1B9Wg1i3gqpfGCyL7uJXlB0ItLRKncWQ_ixUvQHS6gh9R1NCNFcOTGNhFD2uON0zdByNl_vWvJ3RreOSZYEDHa7q1XuuMBz8NJH8lUE76ImQtdbLAuuQ/s1600/IMG_7804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKsOP6V7AaQSXyLlWG1IcZ_y_1B9Wg1i3gqpfGCyL7uJXlB0ItLRKncWQ_ixUvQHS6gh9R1NCNFcOTGNhFD2uON0zdByNl_vWvJ3RreOSZYEDHa7q1XuuMBz8NJH8lUE76ImQtdbLAuuQ/s320/IMG_7804.jpg" width="240" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">French Broad to drink. Yum.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The food we ordered was <i>really</i> good - I don't think you could go wrong ordering anything here.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We started with the Pimento Cheese. I wouldn't have chosen this had I not seen almost everyone else in the restaurant starting with this. How good could Pimento cheese be? BUT OMG IT IS.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I ordered a plate for us, because everyone else was doing it. And I've never been more excited about pimento cheese. I told Vasily that I could eat that for the rest of my life.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And now I will attempt to make homemade pimento cheese because we have to stay in with our cone- head puppy:</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Pimento Cheese, according to <a href="http://www.foodnetwork.com/recipes/paula-deen/bobbys-pimento-cheese-recipe/index.html" target="_blank">Paula Deen</a>.</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 oz of cream cheese, room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup grated sharp cheddar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup grated Monterey Jack</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup mayonnaise</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon House Seasoning (recipe below... but if you're not feeling it, just throw in some salt and pepper and no one will be the wiser.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2-3 tablespoons pimentos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon grated onion</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoYeB5DKRRZjVrpIIYcyc2uYylxu5LjIi_ZCx1LRsmT_bCEowpICxhHvfUoD2AlHc4OU9zkcxaM6yCfuSrK2l-gEQ0QIqMLtmCGBgCwRxve7frv86sObezNLCYQh22HFj22Oez_6f0uU/s1600/onion1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoYeB5DKRRZjVrpIIYcyc2uYylxu5LjIi_ZCx1LRsmT_bCEowpICxhHvfUoD2AlHc4OU9zkcxaM6yCfuSrK2l-gEQ0QIqMLtmCGBgCwRxve7frv86sObezNLCYQh22HFj22Oez_6f0uU/s320/onion1.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In case you were as confused as I was: a grated onion is just what it sounds like. (<a href="http://lmgtfy.com/?q=how+do+you+grate+an+onion%3F" target="_blank">Googled it</a>.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Take an onion, peel the outside like you normally would to cut it, pull out your cheese grater and go to town.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Throw the cream cheese into your electric mixer and beat until it's smooth and fluffy.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add all of the remaining ingredients into the mixer and beat again until well blended.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Paula's House Seasoning:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix all of this together.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This makes a ton. A cup of salt? Really, Paula?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I tried to make 1/3 of this, but confused myself trying to figure out 1/3 of 1/4, so I just kind of eyeballed it. It tasted fine to me... I guess the trick would be more salt than black pepper and garlic powder, but Paula probably won't be checking your work, so it's all good. (Give me a break -- it's been a long time since <a href="http://www.kumon.com/" target="_blank">Kumon</a>.)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Pimento cheese mid-mix. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I was very pleased with my first pimento cheese attempt. My trendy sister said that pimento cheese is "in" now, so go ahead -- impress all your friends and/or trendy sisters. </span></div>
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Katie O. Lantukhhttp://www.blogger.com/profile/05139602594415483716noreply@blogger.com0Knoxville, TN, USA35.9606384 -83.92073920000001435.5493479 -84.566186200000018 36.3719289 -83.27529220000001tag:blogger.com,1999:blog-1096110556106297606.post-11279131064746341802013-07-25T07:37:00.001-04:002013-07-25T15:28:15.498-04:00Cuban chicken pizza<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMQkqVCbOtktapkqpVPiAd8lflRHsljptVTmb0si5zOJfzxMhp5dOAlEMFcn0WE5VqJsGZksqPPmuUNmFmgD2u0FXJXV8OnI-Hs7AJtveWtJvIFrH6RLJAgZpaUpAmuI80QIEXl3bQaU/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMQkqVCbOtktapkqpVPiAd8lflRHsljptVTmb0si5zOJfzxMhp5dOAlEMFcn0WE5VqJsGZksqPPmuUNmFmgD2u0FXJXV8OnI-Hs7AJtveWtJvIFrH6RLJAgZpaUpAmuI80QIEXl3bQaU/s320/photo+2.JPG" width="320" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">I've rediscovered an old college meal that used to be a treat (it was so fancy!), and have re-purposed it into my easy, go-to delicious weeknight treat (I now consider treats things like when I don't have much to clean up after dinner).</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Cuban chicken pizza is 1. Delicious. 2. Fairly healthy. 3. Easy. 4. Adaptable.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Everyone needs a break during the week, and when I don't feel like really cooking, this is a lifesaver. It's a great way to use up leftover chicken (or any other kind of meat), and you can clean up your (little) mess while these babies cook. Win-win.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">For 4 pizzas, you'll need:</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>4</b> <b>10in tortillas</b></span></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">1 can black beans, rinsed and drained</span></b></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">1-2 ears of corn, off the cob </span></b></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">4 tsp cumin seed (1 tsp per tortilla)</span></b></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cup shredded cheese of your liking</span></b></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">1 lb chicken, cooked and diced (1 whole breast, or leftover meat)</span></b></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Cilantro, chopped</span></b></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Preheat your oven to 400 degrees.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Place flour tortillas flat on a rectangular baking sheet (you'll probably need two), so they're not overlapping. Sprinkle each tortilla with the cumin seed. Pop those suckers in the oven for 5-10 minutes to toast up (you can omit the cumin seed if you want, but you'll be sorry). You don't want them to brown, just start to puff up. Take them out once you can see them starting to puff and you can smell the cumin. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Top tortillas with diced chicken, black beans and corn. Sprinkle with cheese as desired. Bake again in 400 degree oven until cheese is melted and tortillas have started to brown and get crispy- less than 10 minutes. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Let the pizzas cool for just a minute, then sprinkle with cilantro and drizzle with sriracha, if you dare. The cumin + cilantro + sriracha combo is out of this world.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrQfxyZuefFb16X0-TWvtTlj3hkaeFkA7E5nB2MyorfVU2uVrrzXQgsEUOHH9khNSZXs7NwotzPPaWu-MS6pSRrTxd0hK2JbtadNZjVieUQH1Ybn3qMvXYrs_vhKJRYRRm4vM7BUBBOY/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrQfxyZuefFb16X0-TWvtTlj3hkaeFkA7E5nB2MyorfVU2uVrrzXQgsEUOHH9khNSZXs7NwotzPPaWu-MS6pSRrTxd0hK2JbtadNZjVieUQH1Ybn3qMvXYrs_vhKJRYRRm4vM7BUBBOY/s320/photo+1.JPG" width="320" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Viola! Easy weeknight meal. On to the next thing, Eaters.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Until next time,</span><br />
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Amandahttp://www.blogger.com/profile/03047910453778528395noreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-70864492892789126132013-07-22T21:01:00.000-04:002013-07-27T16:42:13.653-04:00Caprese Pasta by Frankenstein<span style="font-family: Arial, Helvetica, sans-serif;">I feel like I'm emerging from the woodwork.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBB2x9m2vSB5sVl4ME5LrvJalDHuda5YNLU5bT_r6EiCNatjsjaNKB-z2UKeJ2Pkv3pi_wE5ocKw13YX75DTBUiP7Zg4zlXBx0joJ-ty8-apbdCxM3TkYeFAgdVuDXtDFFv71rrB6VOQ/s1600/itsalive1.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBB2x9m2vSB5sVl4ME5LrvJalDHuda5YNLU5bT_r6EiCNatjsjaNKB-z2UKeJ2Pkv3pi_wE5ocKw13YX75DTBUiP7Zg4zlXBx0joJ-ty8-apbdCxM3TkYeFAgdVuDXtDFFv71rrB6VOQ/s320/itsalive1.gif" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Since we've last seen each other, I've been moving to Knoxville, traveling to Ukraine and generally having no idea where my kitchen is beneath all of the boxes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I haven't located my measuring cups, but I didn't let that get me down: I still made a rather delicious caprese pasta. Original recipe found via <a href="http://pinterest.com/the3happyeaters/cooking/" target="_blank">Pinterest</a> on this blog: <a href="http://www.simplyscratch.com/2013/07/caprese-pasta-salad.html" target="_blank">Simply Scratch</a>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You'll need:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups of orecchiette pasta</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves of garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup of Balsamic vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fresh basil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup of mozzarella pearls</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook your pasta. I used small shells because I couldn't find the orecchiette pasta the original recipe called for. Whatever. Moving on.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Put two cloves of garlic through a garlic press.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour 1/3 cup of balsamic vinegar and whisk.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">While whisking, slowly pour three tablespoons of olive oil. Set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut up a box of little grape tomatoes into fourths, cut your basil into ribbons and drain those mozzarella <strike>balls</strike> pearls.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZU2Rd2KtIaha3UhvHGB_Ad9frj4hKhOWqmu7Sc2KInzlyipDXGetsRksmYNBQcgPfc3GfOF6hgr0K1lnDXnqMGnv4LbX7OHpbxlsq-Ii4ezHLUEefCJhtY_NLT5zPeQznI0vtJNTXqU/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZU2Rd2KtIaha3UhvHGB_Ad9frj4hKhOWqmu7Sc2KInzlyipDXGetsRksmYNBQcgPfc3GfOF6hgr0K1lnDXnqMGnv4LbX7OHpbxlsq-Ii4ezHLUEefCJhtY_NLT5zPeQznI0vtJNTXqU/s320/photo.JPG" width="240" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This makes me want to go back to Italy. Immediately. Who's with me? </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once your pasta is ready, drain it and then combine all the other good stuff. Season with salt, pepper and of course pour on the balsamic / olive oil / garlic concoction -- as much as you want. (I didn't end up using all of it.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAGz4AKXHf8kUvuhjj2mbxSk9_3MCVFRWz9cpzL9ZQ3dwNF5isVPRBeVkb045dCEvdDZx87X6OPwU1JRFdbluCXxK3dHlW_zYZA7lAM3FtSqdvQtI0qMyJYejTB5bAP7xoeUr8KOzcUo/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAGz4AKXHf8kUvuhjj2mbxSk9_3MCVFRWz9cpzL9ZQ3dwNF5isVPRBeVkb045dCEvdDZx87X6OPwU1JRFdbluCXxK3dHlW_zYZA7lAM3FtSqdvQtI0qMyJYejTB5bAP7xoeUr8KOzcUo/s320/image.jpeg" width="240" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I ate it warm, but I plan on trying it cold for lunch tomorrow. Yay, leftovers!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy eating -- I'm sure glad to be back.</span><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Note: Tried it cold... it's better zapped in the microwave. Bon Appetit! </span></i>Katie O. Lantukhhttp://www.blogger.com/profile/05139602594415483716noreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-14479119315557926602013-06-28T11:08:00.002-04:002013-06-28T11:14:12.462-04:00TGIFriday Video: Booze and John Green!We 3 Happy Eaters have a particular fondness of author/vlogger <a href="http://en.wikipedia.org/wiki/John_Green_%28author%29" target="_blank">John Green</a>. He wrote <a href="http://www.amazon.com/The-Fault-Stars-John-Green/dp/0525478817/ref=sr_1_1?ie=UTF8&qid=1372431768&sr=8-1&keywords=the+fault+in+our+stars" target="_blank">The Fault in Our Stars</a>, a New York Times Best Seller, and if you haven't read it you really really should. Really. I don't care if you don't like <a href="http://en.wikipedia.org/wiki/Young_adult_fiction" target="_blank">YA</a>, you will love this book.<br />
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On the vlog scene, John Green hosts <a href="http://www.youtube.com/user/MentalFlossVideo" target="_blank">Mental Floss</a>, a weekly show on YouTube "where knowledge junkies get their fix of trivia-tastic information." Seriously nerdy, seriously witty, seriously amazing, and his latest vlog is this week's TGIFriday Food/Fun video!<br />
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A quick, fascinating look at the history behind your favorite cocktails: <br />
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Happy Friday, eaters!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-7461420058742262062013-06-27T15:26:00.000-04:002013-06-27T15:26:21.787-04:00Spicy pizza with bacon and arugula<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfHZQd5BRCnt79c8pQn5K-b_qk6V0ByHKHK3MmwVC3kQXmhvMjbKZyWSTqm2brrNz6nlsx04AgDgeIBIr9gLukBsc-rgj2bRg0rqPa871YROEEEwU_FoV-cjAgDueWHMrkcFYq-d1JwOw/s1600/Photo+Jun+21,+6+35+06+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfHZQd5BRCnt79c8pQn5K-b_qk6V0ByHKHK3MmwVC3kQXmhvMjbKZyWSTqm2brrNz6nlsx04AgDgeIBIr9gLukBsc-rgj2bRg0rqPa871YROEEEwU_FoV-cjAgDueWHMrkcFYq-d1JwOw/s320/Photo+Jun+21,+6+35+06+PM.jpg" width="320" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">To use up the last of the arugula, leftover from my <a href="http://thethreehappyeaters.blogspot.com/2013/06/stuffed-baked-sweet-potato-with-bacon.html" target="_blank">baked sweet potato</a> and <a href="http://thethreehappyeaters.blogspot.com/2013/06/try-this-at-home-sun-in-my-bellys.html" target="_blank">salad</a> dinners earlier in the week, I decided to make a salad-topped pizza. I also had leftover bacon. So of course that was going on it too.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">When it comes to homemade pizza, I keep it simple, stupid. I don't want to <i>make </i>dough and then <i>make</i> a pizza. I want to make a pizza. So, no shame, I buy dough from the bakery at my favorite Publix.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwYQ11FTA11Kn0yS6D00UPM2JupNcph2con09O5rpaD1JpbhxPSGlmdsshQu1OOpnV3M7bi5ETBtqOieUATOKLSmT5UYE_H5Idh6t77_Js8ZMfPeFIIzZhUxXSZ1nYZEyj35MsD3pPKv1/s1600/tumblr_me2rtrmkw61raoufq.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwYQ11FTA11Kn0yS6D00UPM2JupNcph2con09O5rpaD1JpbhxPSGlmdsshQu1OOpnV3M7bi5ETBtqOieUATOKLSmT5UYE_H5Idh6t77_Js8ZMfPeFIIzZhUxXSZ1nYZEyj35MsD3pPKv1/s320/tumblr_me2rtrmkw61raoufq.gif" width="320" /></a></span></div>
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<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Spicy pizza with bacon and arugula</span></b></u><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1 lb pizza dough</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4 slices of bacon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp red pepper flakes</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup pizza sauce</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">a whole bunch of mozzarella cheese, shredded</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">couple handfuls of arugula, (VERY) lightly dressed (I used the leftover champagne vinaigrette)</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven according to pizza dough instructions (usually 400ish).</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Let your dough sit out in a covered bowl (lightly greased with cooking spray) while you're makin bacon. Doesn't matter how you choose to cook your bacon, but I did mine in the pan until crispy.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Roll out your dough to desired thickness--about 12in circle in the end. Spread your sauce evenly over it, top with bacon and red pepper flakes for a spicy kick. Cover with cheese and bake according to dough instructions (usually 12-15mins) or until crust is golden. Let cool for a sec on a cutting board while you get your arugula ready.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Toss your arugula in a teeeeeeny bit of dressing, and place lightly on top of pizza. Slice and enjoy!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Reheat: if you reheat your pizza in the oven the next day, remove the arugula until the pizza is heated through so it doesn't get wilted.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><br />Bon app!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6IEhTbkhopMUh6bMRgfm3CMNmTG47NklAfEzqG1shQC8iwOLofSFdfqx6xUjRVK0CplasTtSi_jw02HhKxUkYaXlPYTG0Hf8PFuS5IJ0Jyj3uJhLqdyL-9Q6UI99l8v_Da5-Fg_9HiNt/s1600/WEBfuCNowYY3LCEE_Mo5qlkFV3A8aQr3q8kdU0Oc6qE.png" /></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1096110556106297606.post-91516366031841390822013-06-26T11:22:00.001-04:002013-06-26T11:22:26.739-04:00Try this at home: Sun in My Belly's Hermes Salad<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVIE6osr4XIv3o2UINDbERECuSg7onMVRL2tIlduQPGgaWDKqjHGZLZAP3hFxoGaJwZWiugl2ktKliZtojauHGEW3oDNttA8A3b6nfwoV9IEV8eF_EyKzVPBNNN9uUeDxL5icVF4m5UWZ3/s1600/BrowserPreview_tmp.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVIE6osr4XIv3o2UINDbERECuSg7onMVRL2tIlduQPGgaWDKqjHGZLZAP3hFxoGaJwZWiugl2ktKliZtojauHGEW3oDNttA8A3b6nfwoV9IEV8eF_EyKzVPBNNN9uUeDxL5icVF4m5UWZ3/s320/BrowserPreview_tmp.gif" width="320" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">The best salad I've ever had was at <a href="http://www.suninmybelly.com/" target="_blank">Sun in My Belly</a>, a lovely little restaurant in Decatur. I was taking advantage of a ScoutMob hand-picked deal for dinner for two (they've got one right now and it's almost gone! <a href="http://handpicked.scoutmob.com/atlanta/hand-picked/simb-5" target="_blank">go get it</a>!) and that included your choice of salad to start.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I chose the Hermes, and it changed my life forever. I would definitely not say that I'm a salad person, but I would eat this happily any/every day.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I decided it'd be really simple to recreate at home, so I decided to give it a go. Sure enough, totally doable and so delicious. I don't think they used gorgonzola as their bleu cheese, but that's what I had on hand from my <a href="http://thethreehappyeaters.blogspot.com/2013/06/stuffed-baked-sweet-potato-with-bacon.html" target="_blank">baked sweet potato</a> the night before.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Usually by the end of a salad I'm having to convince myself to keep eating it, but no so with this one. So even if you have a salad aversion, I dare you to give this one a try! The arugula is perfectly peppery and pairs beautiful with the bite of the bleu cheese and the sweetness of the roasted pears.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxO3MuLruYcpfcXsmfZHaRVwChZzHaQYbg_55idZK9k5l3jm0f0BHOIRXP_agRrvPmTteZB9cI7vaawO4gk_8yRa7Hla3JicNHy_Jo4Eb7yIva4jCAjXuiZM6b96N-sy1bcBhqdU9SBh8F/s1600/Photo+Jun+20,+6+45+42+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxO3MuLruYcpfcXsmfZHaRVwChZzHaQYbg_55idZK9k5l3jm0f0BHOIRXP_agRrvPmTteZB9cI7vaawO4gk_8yRa7Hla3JicNHy_Jo4Eb7yIva4jCAjXuiZM6b96N-sy1bcBhqdU9SBh8F/s320/Photo+Jun+20,+6+45+42+PM.jpg" width="274" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Arugula with bleu cheese, toasted walnuts, roasted pears and champagne vinaigrette</b></u></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u>For the salad you'll need</u>:</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">a plateful of arugula</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">a little bleu cheese (I used gorgonzola)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">a handful of walnuts, lightly toasted (pop em in the oven for a couple minutes)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">roasted pears, chopped (recipe below)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">champagne vinaigrette (recipe below) </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u>For the roasted pears</u>:</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 pears, cored and halved</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 Tbs melted butter</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp lemon juice</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 400. Cut each pear half into 4 lengthwise slices. Toss in the butter, sugar and lemon juice and spread on a baking sheet lined with parchment paper. Roast for 20-30 mins, stirring them around every 10 or so minutes. They'll be ready when they're golden brown and slightly soft.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u>For the champagne vinaigrette</u>:</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp Dijon mustard</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup champagne vinegar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup olive oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">pinch of black pepper</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Combine mustard and vinegar. Then, whisking the whole time, slowly drizzle in olive oil to emulsify (mix oil and vinegar). Season with salt and pepper!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Now, assemble away! To your plateful of arugula, crumble some bleu cheese, sprinkle on some toasted walnuts, top with the roasted pears, and finally drizzle on the vinaigrette!</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Bon app!</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6IEhTbkhopMUh6bMRgfm3CMNmTG47NklAfEzqG1shQC8iwOLofSFdfqx6xUjRVK0CplasTtSi_jw02HhKxUkYaXlPYTG0Hf8PFuS5IJ0Jyj3uJhLqdyL-9Q6UI99l8v_Da5-Fg_9HiNt/s1600/WEBfuCNowYY3LCEE_Mo5qlkFV3A8aQr3q8kdU0Oc6qE.png" /></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>Unknownnoreply@blogger.com0