tag:blogger.com,1999:blog-30396335887839697672024-03-05T21:32:54.460-08:00She so hungry...Enjoying Life, one plate at a time!shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-3039633588783969767.post-6438223954797949362020-11-21T10:22:00.004-08:002020-11-21T10:36:40.303-08:00Tequila Lime Chicken Fajitas <div style="text-align: center;"><br></div><div style="text-align: center;">If you enjoy tequila this chicken certainly has a kick. I highly recommend cooking your chicken and veggies separately. This allows your chicken to stay juicy and prevents veggies from steaming with the chicken. </div><div style="text-align: center;"><br></div><div style="text-align: center;">Remember tequila is optional, if you choose not to add tequila you can still follow the same steps. </div><div style="text-align: center;"><br></div><div style="text-align: center;">INGREDIENTS:</div><div style="text-align: center;">1 lb Chicken breast</div><div style="text-align: center;">1 of each green, yellow, orange & red bell pepper </div><div style="text-align: center;">1 (8oz) container chopped mushrooms</div><div style="text-align: center;">1 medium onion </div><div style="text-align: center;">3 limes </div><div style="text-align: center;">1oz tequila </div><div style="text-align: center;">Oil</div><div style="text-align: center;">1 tsp Salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/4 tsp cumin </div><div style="text-align: center;">(Serves 4)</div><div style="text-align: center;"><br></div><div style="text-align: center;">In a large ziplock marínate the chicken breast with salt, pepper, paprika & cumin. Add 1 tbsp oil and the juice of 1 lime. Marínate at least 30 mins or up to 3 hrs.</div><div style="text-align: center;"><br></div><div style="text-align: center;">Slice bell peppers lengthwise and slice onion. </div><div style="text-align: center;"><br></div><div style="text-align: center;">*Make yourself a cocktail if you choose to use tequila!</div><div><br></div><div><img id="id_55d4_d3a9_55d7_7111" src="https://lh5.googleusercontent.com/6rWlGnZsLErvfGILqrxMDW8CX8EMlZmqABxf6t-y2kPV9gQtDj3P-JIvdptBXc8" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br></div><div style="text-align: center;">The key is using a cast iron skillet or any large skillet but do not crowd the chicken breast while cooking to prevent from steaming. Sauté chicken about 5-6 minutes per side depending on thickness. </div><div><br></div><img id="id_e222_5dff_8991_4315" src="https://lh3.googleusercontent.com/Xvzpn_TR88fpmJ7WzV4ATDX7Iq7M1zEE0C7f3kzP_7_cfCQcCu53f47hDHOVmhQ" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><br></span></div><div style="text-align: center;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">Flip when chicken is noticeably browned. Remove from cast iron skillet and place in another skillet to rest prior to slicing. </span></div><div><br></div><div><img id="id_eb9_ef15_d16d_6779" src="https://lh5.googleusercontent.com/LEsIq6B4iU2ysOxX5oDXsMKr09WMNvBymqsRbDinAEJPKEGCa8v8hulql2K7sSs" alt="" title="" tooltip="" style="width: 616px; height: auto; margin: 4px auto; display: block;"><br><div style="text-align: center;">Next sauté your veggies. </div></div><div style="text-align: center;">Add oil to cast iron skillet used for the chicken and sauté onions and season with salt and pepper. Cook until slightly caramelized but do not allow to completely soften. Remove. </div><div style="text-align: center;"><br></div><div style="text-align: center;">Follow same process with bell peppers, season and cook until slightly soften, remove. </div><div style="text-align: center;"><br></div><div style="text-align: center;">Lastly cook mushrooms, season, remove. </div><div style="text-align: center;"> </div><div style="text-align: center;">I like my veggies to have a crunch and I keep them separate. </div><div><br><img id="id_eb6b_b5bc_5503_7f07" src="https://lh6.googleusercontent.com/KiNj14Yuj78TQ-f_GrTh-7K8s4s8m9I_2lXTrrceZ_thOoWE-DqssuUVaklioZs" alt="" title="" tooltip="" style="width: 616px; height: auto; margin: 4px auto; display: block;"><br><div style="text-align: center;">Final step: Slice chicken, in the same cast iron skillet with all the browned drippings add tequila and the juice of 1 lime cook down about 1 minute and toss in sliced chicken, stir until juice is absorbed. Taste the chicken and adjust seasonings if needed. Serve immediately.</div><br><img id="id_a6e6_76b4_c3dc_b729" src="https://lh4.googleusercontent.com/GV7nuaYRQEzdqEXx-7zdPqtbdX7GQE5Bd5SDSglMQK_SKTbwJIYwtmii8x9Fc_I" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><br><div style="text-align: center;">We love our chicken fajitas in tacos. To assemble we warm a tortilla, add chicken, veggies of your choice and garnish with more lime and crema frescas (which can be substituted with sour cream).</div><br><img id="id_d9f4_5e8e_427d_959d" src="https://lh4.googleusercontent.com/0H4y6ZYmXciEbUKFfMAH-iC3gaA3ltNGJ9euZISf26KnHIiK0WRcbtgRTWn8o5s" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><img id="id_7e00_b67d_169d_ee8f" src="https://lh3.googleusercontent.com/ecydAkv0Mm28Ypdt74k7lBjZeMOoUtN31vs_aUEd16zp42AS2veF31XIMU-AHY8" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><div style="text-align: center;">ENJOY!!!</div></div><div><br></div><div><br><div style="text-align: center;">Tip: Use leftovers to prep lunches. Below meal is shown with brown rice. </div></div><div><br><img id="id_1f33_e9f7_29ce_b7b1" src="https://lh3.googleusercontent.com/07VYBDUce_G05X4DGBvhnchppJ0aXYz2x5LUs90UJTCgDER2ZX82ExMjqfHmNZM" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><br><br> </div>shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-53222201957804821932020-11-16T18:06:00.082-08:002020-11-16T19:13:01.741-08:00Lobster Mac and Cheese<div><br /></div><div style="text-align: center;">INGREDIENTS:</div><div style="text-align: center;">1 lb elbow pasta</div><div style="text-align: center;">1 1/2 lb lobster (5-6 lobsters, 3-4 oz each)</div><div style="text-align: center;">4 cups whole milk</div><div style="text-align: center;">1/2 cup all purpose flour</div><div style="text-align: center;">9 tbsp unsalted butter </div><div style="text-align: center;">2 cups Gruyere cheese, grated</div><div style="text-align: center;">4 cups Extra sharp cheddar, grated</div><div style="text-align: center;">1 tbsp salt</div><div style="text-align: center;">black pepper</div><div style="text-align: center;">1 cup Panko breadcrumbs</div><div style="text-align: center;"><br /></div><div style="text-align: center;">(Serves 6, total cook time about 1 hour)</div><div><br /></div><img alt="" id="id_acaf_77b4_4e4b_acb7" src="https://lh6.googleusercontent.com/mjEPGUWGQXDxf5rxomRPBQznuT46VEp-Az1J4wowChf_MA_M4Zyy5i8w3FyCnjU" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 616px;" title="" tooltip="" /><br /><div><div style="text-align: center;">Preheat oven at 375. </div><div style="text-align: center;">In a large pot boil salted water and cook pasta accordingly, drain well. </div><div style="text-align: center;">In a small sauce pan heat up milk, but do not boil. </div><div style="text-align: center;">Now using the same large pot, add 6 tbsp butter and flour cook for 3 mins whisking the entire time. </div><div style="text-align: center;">Whisk in hot milk, season with salt and pepper. Turn heat off. </div><div style="text-align: center;">Remove pot from stove and slowly add in grated gruyere and cheddar cheese. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u>How I cook my Lobster:</u></div><div style="text-align: center;">In a large skillet, add 2 tbsp butter and 2 tbsp olive oil. Season lobster meat with a bit of salt. Place lobster shell side up, cover. Cook on medium heat until lobster shells turn a bright red. Turn heat off. Allow lobsters to cool enough to handle and remove meat from shells. Chop meat into large chunks and place lobster meat back into buttered drippings. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Add in cooked pasta and cooked lobster with buttered drippings to the cheese sauce</div><div style="text-align: center;"> and place in a butter 9x12 baking dish. </div><div style="text-align: center;">Mix panko breadcrumbs in 1 tbsp melted butter and top mac and cheese. </div><div style="text-align: center;">Also top with lobster shells for a nice presentation. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Bake for 30 mins.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Recipe was inspired by Ina Garten with a few tweaks and my take on the buttered lobster.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">ENJOY!! XOXO</div><div style="text-align: center;"><br /></div><div><br /><br /> </div></div>shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-56433522767268955192020-11-13T08:23:00.000-08:002020-11-13T09:29:20.009-08:00Chicken Empanadas <div style="text-align: center;"><br></div><div style="text-align: center;">Easy Chicken Empanadas</div><div style="text-align: center;"><br></div><div style="text-align: center;">If you never made Empanadas, because they just seem too complicated. </div><div style="text-align: center;">I’m here to change your mindset. These are my semi homemade chicken empanadas, why because I’m using 2 ready made ingredients you can find at your local Mexican market. The first ingredient is </div><div style="text-align: center;">(masa preparada) prepared masa which is a dough made from freshly ground hominy. </div><div style="text-align: center;">I always purchase the smooth consistency which is popular for making tortillas, because they also offer a course masa. The second main ingredient is rotisserie chicken, which I shred and sauté with other ingredients to elevate the flavor. Just by using these 2 ingredients you will save yourself a ton of time. </div><div style="text-align: center;"><br></div><div style="text-align: center;">Of course you can boil your own chicken in water with onion and salt and then shred. And also purchase maseca which is corn flour and make your own masa using the ingredients listed on the bag. </div><div style="text-align: center;"><br></div><div style="text-align: center;">Makes about 16 empanadas </div><div style="text-align: center;"><br></div><div style="text-align: center;">INGREDIENTS </div><div style="text-align: center;">2 lbs bags of masa preparada</div><div style="text-align: center;">1-2 rotisserie chicken (shredded)</div><div style="text-align: center;">3 tomatoes per whole chicken</div><div style="text-align: center;">1/2 medium onion </div><div style="text-align: center;">Cilantro </div><div style="text-align: center;">1/2 -1 tsp chicken bouillon</div><div style="text-align: center;"><br></div><div style="text-align: center;">Toppings:</div><div style="text-align: center;">Crema mexicana </div><div style="text-align: center;">Cheese (queso fresco)</div><div style="text-align: center;">Lettuce </div><div style="text-align: center;">Spicy salsa </div><div style="text-align: center;"><br></div><div style="text-align: center;"><br></div><div style="text-align: center;">Begin by chopping the veggies.</div><div style="text-align: center;">In a large skillet add 1 tbsp oil, add onions sauté for about 1 minute, add tomatoes and cilantro cook another 2 minutes. Toss in shredded chicken, combine with veggies, season chicken with 1/2 tsp chicken </div><div style="text-align: center;">bouillon and taste adjust seasoning if needed. </div><div style="text-align: center;"> </div><div style="text-align: center;">Turn heat off.</div><div style="text-align: center;"><br></div><img alt="" height="640" id="id_2fb7_474e_feb_2a7e" src="https://lh4.googleusercontent.com/QMGU6ggB4eFGAL1rjthl6_uz0aNhJPtkteVI-x_9VPj9s5oP4U8q9f-KPo28sJ0=w480-h640" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 616px;" title="" tooltip="" width="480"><br><div style="text-align: center;">Using the masa preparada, knead dough in a large bowl if needed to soften.</div><div style="text-align: center;">Begin by rolling golf size balls. Now using your tortilla press, lined with a large ziplock bag. </div><div style="text-align: center;">(If you do not own a tortilla press, it's not a problem use the flat bottom of 2 plates.)</div><br><img alt="" height="640" id="id_a3f1_12cb_2e13_7cd6" src="https://lh5.googleusercontent.com/GhZSIzpjP-iCYbkMPaswe5T5j9FbgaOaubtEG09Rf-_lBwGPt2SWZ4Cw-LO4zMM=w480-h640" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 616px;" title="" tooltip="" width="480"><br><div style="text-align: center;">Lightly press golf size balls like your making tortillas, </div><div style="text-align: center;">but you want a thicker tortilla or the empanada won't hold.</div><div style="text-align: center;"><br></div><img alt="" height="640" id="id_3206_15a7_c50e_74c1" src="https://lh4.googleusercontent.com/uBSclc1p4w3_2J8aioMuFtxirN3pij15rt-MirMs-1haL1gA9iPpmzcNF8b_Hio=w480-h640" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 616px;" title="" tooltip="" width="480"><br><div style="text-align: center;">Open ziplock bag fill with about 2-3 tbsp chicken on one side. </div><div style="text-align: center;">Using the ziplock bag, fold the empanada in half , covering the chicken mixture completely. </div><div style="text-align: center;"><br></div><img alt="" height="640" id="id_3334_c3a_16e6_2846" src="https://lh4.googleusercontent.com/JgopBz2UJC7oNp3NYyZbm7LFpxPHET7oIWXgilhpmnAokeHNJtx_JaWf14u97-w=w480-h640" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 616px;" title="" tooltip="" width="480"><br><div style="text-align: center;">With a fork begin to seal the edges, pressing lightly but careful not to press through.</div><div style="text-align: center;"><br></div><img alt="" height="640" id="id_338_abe6_41d9_767a" src="https://lh4.googleusercontent.com/GxgGizWBYVb7lpdAYQ6BMURNDse4v7pDd0TWICT8szvVtsk-ny4ps8PUISILVYY=w480-h640" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 616px;" title="" tooltip="" width="480"><br>Line your counter or a baking sheet with parchment paper, place uncooked empanadas while oil heats.<div><br><img alt="" height="640" id="id_223a_b9c2_cd7e_a432" src="https://lh4.googleusercontent.com/epar42WLeEDUGSQKW0uyljOOJhCBwxfB8f7qmvxQ1kG9cjtHH2Us3Qt1Wg2cwRA=w480-h640" style="display: block; height: auto; margin: 4px auto; width: 616px;" title="" tooltip="" width="480"><br><div style="text-align: center;">In a large skillet, add plenty of oil, heat on medium heat. Place empanadas and fry until golden brown, should take about 5-6 minutes per side. Keep an eye on them, flip sooner if needed.</div><div style="text-align: center;"><br></div><img alt="" height="640" id="id_5b4c_7283_3dc2_ea6a" src="https://lh4.googleusercontent.com/47dHs71i_tIBrZz9ENin2ZQEpnm9kn0Kz7hXrhwozx60PG5fPL_JaResC9L3IOY=w480-h640" style="display: block; height: auto; margin: 4px auto; width: 616px;" title="" tooltip="" width="480"><br><div style="text-align: center;">Remove from oil, repeat process until all empanadas are fried. </div><div style="text-align: center;">Place fried empanadas in a plate lined with a paper towel to drain an excess oil prior to serving.</div><div style="text-align: center;"><br></div><div style="text-align: center;">Serve crispy empanadas with your choice of lettuce, queso freso, </div><div style="text-align: center;">crema Mexicana, and of course a spicy salsa to dip.</div><div style="text-align: center;"><br></div><div style="text-align: center;"><i>(click the link below to try my Salsa Verde)</i></div><div style="text-align: center;"><a href="http://shesohungry.blogspot.com/2011/08/salsa-verde.html"><span style="color: #38761d;">Salsa Verde</span></a><br></div><br><img alt="" height="640" id="id_a76e_d6b5_7b1b_b113" src="https://lh3.googleusercontent.com/LEnIkzeaR7cYt6x_RMSUX7gWcmDgJLcmnwipFUXASlSZLlRWR5AN6f2EbcoT0VM=w480-h640" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 616px;" title="" tooltip="" width="480"><br><br><img alt="" height="640" id="id_fe82_e9b_f113_701c" src="https://lh3.googleusercontent.com/FoHo4juYvV-Kp40dVSPshyJ0RLUUizoEXBGD97CDaICGgW0vAZxQXxn6OH0RR38=w480-h640" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 616px;" title="" tooltip="" width="480"><br><br><div style="text-align: center;">ENJOY! XOXO </div></div>shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-54770711590683839382020-11-06T14:05:00.002-08:002020-11-07T11:47:37.475-08:00Lasagna with Ground Turkey and Marinara sauce <div style="text-align: center;">The beauty of lasagna is you can make it a day ahead without baking, and bake when needed. You can also bake, allow to cool complete and freeze for future meals. I used ground turkey in my recipe because we are not huge red meat eaters, but you can totally sub ground beef instead or even Italian sausage. Also a friend of mine made their meat sauce with red bell pepper and I’ve been loving it since, you can always leave it out. Have fun with it, add ingredients you enjoy!! </div><div style="text-align: center;"><br></div><div style="text-align: center;"> Another tip: if you're vegetarian, skip the meat and use veggies. </div><div style="text-align: center;"><br></div><div style="text-align: center;"><br></div><h3 style="text-align: center;">INGREDIENTS:</h3><div style="text-align: center;">Serves 6</div><div style="text-align: center;"><br></div><div style="text-align: center;">1 box lasagna</div><div style="text-align: center;">1 jar marinara sauce </div><div style="text-align: center;">1 lb ground turkey (can sub with beef if you prefer)</div><div style="text-align: center;"><br></div><div style="text-align: center;">1/2 medium onion, diced</div><div style="text-align: center;">1 red bell pepper, diced </div><div style="text-align: center;">1 (8 oz) container sliced mushrooms</div><div style="text-align: center;">2 garlic cloves, minced</div><div style="text-align: center;">1tsp Italian seasoning (optional)</div><div style="text-align: center;"><br></div><div style="text-align: center;">Ricotta mixture:</div><div style="text-align: center;">1 (15oz) container of Ricotta cheese</div><div style="text-align: center;">1 egg</div><div style="text-align: center;">1/4 bunch parsley</div><div style="text-align: center;"><br></div><div style="text-align: center;">1 cup shredded mozzarella cheese</div><div style="text-align: center;">parmesan cheese</div><div style="text-align: center;"><br></div><div style="text-align: center;">Salt and pepper to taste </div><div><br></div><img alt="" height="480" id="id_da86_4136_2fb4_8a74" src="https://lh6.googleusercontent.com/1y4-yipxBjPg3gOjDYW3FNY8lADywVCclzBwt8NHzPMM6NNk0KKYR9cYDEem-i0=w640-h480" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 616px;" title="" tooltip="" width="640"><br><div style="text-align: center;">Preheat oven at 375. Set water to boil, cooking pasta according to package directions. </div><div style="text-align: center;">Dice all veggies and set aside.</div><div style="text-align: center;"><br></div><div><img alt="" height="640" id="id_bfba_f03f_3358_4a6d" src="https://lh3.googleusercontent.com/t2q0--i4eWd_4NWEy42kwvRzjANvway3Zf1yPOvWpJF4MNxx89kNBa5ynuaiGAM=w480-h640" style="display: block; height: auto; margin-left: auto; margin-right: auto; text-align: center; width: 616px;" title="" tooltip="" width="480"><div style="text-align: center;"><br></div><div style="text-align: center;">In a large sauté pan, add olive oil and brown ground turkey, cook thoroughly. </div><div style="text-align: center;">Season with salt, pepper and Italian seasoning.</div><div style="text-align: center;"><br></div><img alt="" id="id_6a97_c544_a427_249e" src="https://lh4.googleusercontent.com/HLJLFzufr2dQ92_w3NVTaxnZi95uv9y_6wKH7l-AJzFrdVNEpdotOE4hKcsy_fY" style="display: block; height: auto; margin-left: auto; margin-right: auto; text-align: center; width: 616px;" title="" tooltip=""><div style="text-align: center;"><br></div><div style="text-align: center;">Once meat is cooked, add all veggies and stir to combine, cook about 5 mins. </div><div style="text-align: center;">Add marinara sauce, bring to a low boil and turn heat off. Taste and adjust seasonings if needed.</div><div style="text-align: center;"><br></div><img alt="" id="id_ec27_dbcd_fb8f_847c" src="https://lh3.googleusercontent.com/ehJecClcKVwaj6yY3Uw04K8Su94heL6RRhN4WMb4ygtvHB5R2g55he6aAViKdog" style="display: block; height: auto; margin-left: auto; margin-right: auto; text-align: center; width: 616px;" title="" tooltip=""><div style="text-align: center;"><br></div><div style="text-align: center;">In a small bowl combine Ricotta ingredients and combine.</div><div style="text-align: center;"><br></div><div style="text-align: center;">Set up assembly line: </div><div style="text-align: center;"> large baking dish (sprayed with oil), ricotta mixture, shredded mozzarella, meat sauce, cooked pasta.</div><div style="text-align: center;"><br></div><img alt="" id="id_5c4e_9a3_a0d7_9a93" src="https://lh4.googleusercontent.com/hJvVXEw7xtV2-M96MoBh7JPUcPkTRSZhOGrzJ5-AeTAAxfOtfRTYcoUFy80zxak" style="display: block; height: auto; margin: 4px auto; text-align: center; width: 616px;" title="" tooltip=""><div style="text-align: center;"><br></div><div style="text-align: center;">Pour 1 cup meat sauce to bottom of baking dish, layer 5 cooked lasagna noodles, top with spoonful's of ricotta mixture (about 6 spaced out evenly), finally layer sprinkle mozzarella and parmesan cheese. </div><div style="text-align: center;"><br></div><div style="text-align: center;">Repeat 2 more layers.</div><div style="text-align: center;"><br></div><div style="text-align: center;">On top layer, pour remaining sauce, mozzarella and parmesan cheese. Cover with foil. </div><div style="text-align: center;">Bake for 30, uncover bake for 10 additional minutes.</div><div style="text-align: center;"><br></div><div style="text-align: center;"><img alt="" id="id_fbe7_cb20_4c5f_c6c0" src="https://lh5.googleusercontent.com/P8brFoyKb99xb3sKkjlnoZvgBpi91FfljBBUpEBrX8Gp-TaahvpBgX00luFDpvs" style="height: auto; margin: 4px; width: 192px;" title="" tooltip=""><img alt="" id="id_6a0c_4848_e769_b17" src="https://lh5.googleusercontent.com/dEsu2NdU_cCGs1SIM0TMdua5rkJW2LMZouVA8fWgfIjXLtGQBiDnT-Yr-8X_gNY" style="height: auto; margin: 4px; width: 192px;" title="" tooltip=""></div><div><div style="text-align: center;"><br></div><div style="text-align: center;">Remove from oven, cover and allow to set for 10 mins.. if you can wait! </div><div style="text-align: center;"><br></div><div style="text-align: center;"><img alt="" height="640" id="id_5a01_caef_a364_fc65" src="https://lh3.googleusercontent.com/546UHp2zF_cWZ104CQbqdBkp9qYWco86gA_2DEe0wTmXWIRlvNKLdlh3dZAodcg=w480-h640" style="height: auto; width: 392px;" title="" tooltip="" width="480"></div><div style="text-align: center;"><br></div><div style="text-align: center;">Serve!</div><div style="text-align: center;"><br></div><div style="text-align: center;"><img alt="" height="640" id="id_f7a0_6788_dd42_5bf6" src="https://lh3.googleusercontent.com/YA1avE28rq2f8y3tltro2Ecs2ZoC00lmqqcDtupb9dh2dFkK3FQ4Em8pYfgpNAI=w480-h640" style="height: auto; width: 392px;" title="" tooltip="" width="480"></div><div style="text-align: center;"><br></div><div style="text-align: center;"><img alt="" height="640" id="id_e22a_518_842b_46a5" src="https://lh4.googleusercontent.com/yzZzn7_x3UpzO08oRURVAzfIg0Ko7pSuPr3-sD0uhNCknBRYipQDn2gsLFNuPgo=w480-h640" style="height: auto; width: 392px;" title="" tooltip="" width="480"></div><div style="text-align: center;"><br></div><div style="text-align: center;">ENJOY, XOXO!</div><div style="text-align: center;"><br></div> </div></div>shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-37046837470817762112020-10-24T08:37:00.001-07:002020-10-24T09:00:16.531-07:00Shrimp Enchiladas <div style="text-align: center;"><font size="4">I hope you all enjoy this dish as much as we do!</font></div><div style="text-align: center;"><font size="4">This recipe makes about 24 shrimp enchiladas. Helpful tip, make your green enchilada sauce ahead of time. </font></div><div style="text-align: center;"><font size="4"><br></font></div><div style="text-align: center;"><font size="4">Ingredients:</font></div><div style="text-align: center;"><font size="4"><br></font></div><div style="text-align: center;"><font size="4">(Filling)</font></div><div style="text-align: center;"><font size="4">2 lbs peel and deveined shrimp</font></div><div style="text-align: center;"><font size="4">1 jalapeño (seeded)</font></div><div style="text-align: center;"><font size="4">1/2 Italian zucchini </font></div><div style="text-align: center;"><font size="4">1 Roma tomato </font></div><div style="text-align: center;"><font size="4">1 red bell pepper</font></div><div style="text-align: center;"><font size="4">1 cup diced onion</font></div><div style="text-align: center;"><font size="4"><br></font></div><div style="text-align: center;"><font size="4">24 tortillas </font></div><div style="text-align: center;"><font size="4">Mexican blend shredded cheese</font></div><div style="text-align: center;"><font size="4">Queso fresco</font></div><div style="text-align: center;"><font size="4">Cilantro</font></div><div style="text-align: center;"><font size="4"><br></font></div><div style="text-align: center;"><font size="4">Green Enchilada sauce from previous post!</font></div><div style="text-align: center;"><font size="4"><br></font></div><div style="text-align: center;"><font size="4"><br></font></div><div style="text-align: center;"><font size="4">Begin by cleaning, peeling and deveining shrimp. I used medium shrimp to leave them whole. </font></div><div style="text-align: center;"><br></div><div><img id="id_64ce_104d_d273_eecb" src="https://lh4.googleusercontent.com/3FeZvJsslQK2MA06VFsq5ndCMCCNfXz4KXfeSJ1b9iKZn6HJ5ppU-fHVZ46iQ9o" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"></div><div><div style="text-align: center;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><br></span></div><div style="text-align: center;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">Dice all vegetables set aside.</span></div><div style="text-align: center;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><br></span></div><div style="text-align: center;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">In a large sauté pan, add 2 tbsp oil and shrimp. Season shrimp with 1 tsp salt and 1/4 tsp old bay seasoning. Cook about 4 minutes until shrimp turn pink. Remove from pan.</span></div><br><img id="id_8546_a7a_c774_76d6" src="https://lh6.googleusercontent.com/_1S59WeZd40a_Mxiyk0AUm_won9-taj_TTCyqs9g8CMn7hwQR6AJNr1cTs3Y61E" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><br><div style="text-align: center;">Set cooked shrimp aside. </div><div style="text-align: center;"><br></div><img id="id_a8b1_23fc_5a0c_1e5f" src="https://lh6.googleusercontent.com/I0clT-AnJ9rQZ08kGH0g-NaWEN3LuNhXe-8IHWzfsRNGBcKj0Uu8tRnAbGQapjU" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><br><div style="text-align: center;">Add in 1 tbsp oil and vegetables, season with salt and pepper.</div><div style="text-align: center;"> Cook about 5-7 minutes until bell pepper slightly softens. </div><div style="text-align: center;"><br></div><img id="id_ccd_fa6b_84da_6b6c" src="https://lh5.googleusercontent.com/p6keJD7jhRSnduXkka2ETpJamB7dieg2mrJfGFroNwbTRKPir3fdstxCwgTRxLc" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><div style="text-align: center;">Add cooked shrimp back in, turning heat off and tasting for seasoning. Adjust if needed. Set aside. </div><br><img id="id_5057_2533_3b55_9cef" src="https://lh6.googleusercontent.com/anCcYMjKgJA46vnld3Vs_gW1Kp4eI4X7gFJqySMU9puuEbnV2aneCrNUhR-_Qdk" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><div style="text-align: center;">Now that your filling is made, green sauce is warmed through, combine Shredded Mexican cheese blend with 1/2 of the queso fresco in a bowl. </div><div style="text-align: center;"><br></div><div style="text-align: center;">Fry the tortillas, about 30 to 1 minute per side.</div><div style="text-align: center;"><br></div><img id="id_ac8_4afe_b1aa_23d4" src="https://lh3.googleusercontent.com/8m86Q3enr97H-YhM0ztRYSku-2kmgLThzEoXbS76zqQDWbGqv1CRiJvR4OUHw4s" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><div style="text-align: center;">Pre heat oven at 350.</div><div style="text-align: center;"><br></div><div style="text-align: center;">Now to assemble the enchiladas, dip tortilla into green sauce, place on a clean plate, spoon in shrimp mixture (I used about 6-7 shrimp per tortilla) add cheese blend and roll up. Place rolled enchiladas in a oven dish. </div><div style="text-align: center;"><br></div><img id="id_cade_4a06_268a_c3da" src="https://lh3.googleusercontent.com/7R7TjTWRvp56OiFPDcCQ35FQ_hA5yUYZH0tD8k8lZTyQiQxeaASvad8JTrKMFT8" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><br><div style="text-align: center;">To your baking dish full of delicious enchiladas, add remaining queso fresco on top. I personally do not like my enchiladas covered in melted cheese. Especially seafood enchiladas, I want to taste the filling and queso fresco really compliments it without overpowering.</div><div style="text-align: center;"><br></div><div style="text-align: center;">Bake in the oven for 15 mins until cheese melts and enchiladas warm through. Remove and garnish with fresh cilantro. </div><div style="text-align: center;"><br></div><img id="id_764c_d80f_6c6c_8547" src="https://lh5.googleusercontent.com/cMIBSEp1Eug8pioUr_DdZ_mHkaInC_gwjJ-6WOgTewfiTcLghwPeB-cKGpQ93Bs" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><div style="text-align: center;">Serve immediately. I top each with any leftover shrimp so your guest know what’s inside. </div><div style="text-align: center;"><br></div><img id="id_ce70_9446_7f8_935f" src="https://lh5.googleusercontent.com/gfmRxjoHSojCF3LO-bSP-pOmfoQH8bx1tryAQ7bQ30-akgoILWZwXkP_yYjJreY" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><div style="text-align: center;">Enjoy!!</div><div style="text-align: center;"><br></div><img id="id_90e5_66de_9580_8889" src="https://lh6.googleusercontent.com/NN115mT0p7m8CVYC1ekabsWRgmyFQ1w-OeKRVIQ4AoyobN8X93l9IvvCGwEb1Ic" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><br><br></div>shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-17712386077169587332020-10-21T23:26:00.001-07:002020-10-21T23:30:26.007-07:00Green Enchilada Sauce <div style="text-align: center;"><font size="5">Salsa Verde </font></div><div style="text-align: center;"><br></div><div style="text-align: center;">This green sauce can be used for enchiladas, chilaquiles, over chicken or meat you name it. Spice level depends on how much heat you can take, so add more serranos to increase the heat. Also I find the tomato makes this sauce tastier by adding a slight sweetness. </div><div style="text-align: center;"><br></div><div style="text-align: center;">Ingredients:</div><div style="text-align: center;">7-10 tomatillos </div><div style="text-align: center;">1 Roma tomato </div><div style="text-align: center;">2 serranos (seeded)</div><div style="text-align: center;">1/2 cilantro </div><div style="text-align: center;">1/4 onion</div><div style="text-align: center;">2 garlic cloves </div><div style="text-align: center;"><br></div><div style="text-align: center;">Makes about 4 cups of sauce.</div><div style="text-align: center;"><br></div><div style="text-align: center;">Boil first 3 ingredients until tomatillos turn a deeper green.</div><div><br></div><img id="id_8dd7_3106_e992_fb56" src="https://lh4.googleusercontent.com/B8W3JaO2daEH9tfOJEvyWO0vzQ43eqWIoVCEmNv5OIjgntjEBwSB8KOj8WDNKlo" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><br><div style="text-align: center;">Transfer vegetables to blender, add fresh cilantro, onion and garlic, 1 tsp chicken bouillon, 1 tsp salt </div><div><br><img id="id_6b6d_681f_4a7_992b" src="https://lh6.googleusercontent.com/Zmkk1FXXwhWq237HOEuARtn7vTpybqo3-0Yz7mC38f-FHnqNZGe3pg3Axnzqm9w" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><br><div style="text-align: center;">Blend until purée, strain if needed. </div></div><div><div style="text-align: center;"><br></div><img id="id_b101_6b6_52ba_e81" src="https://lh4.googleusercontent.com/ABE9-K_PvG2TzkcYZ8M4SnMQdfRXHHs1w3JDqu0DIWVW8PWM7i_cgKnNaFdFs7U" alt="" title="" tooltip="" style="text-align: center; width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><div style="text-align: center;"><br></div><div style="text-align: center;"><br></div><div style="text-align: center;">Taste for seasoning </div></div><div><br><img id="id_ffe5_be9_456_b50" src="https://lh3.googleusercontent.com/6OP0GXN6Wsp0iuU3hfLCrd9P9GwyPMr5nbj7hA4l5gy5noHq6_Ef1DNhltASUaw" alt="" title="" tooltip="" style="width: 616px; height: auto; margin: 4px auto; display: block;"><br><br><div style="text-align: center;">Heat up a sauté pan, add a bit of oil, 1 tsp flour, cook flour and immediately pour in green sauce, bring to a boil. Turn heat off & sauce should have slightly thickened. </div></div><div><br><img id="id_22ee_e544_b2c6_ae58" src="https://lh6.googleusercontent.com/MDz4GmUlrnanqn-6eC-mtU6BJVcNnwqOJjWQIe8EAf2djcc1nTUh9lkvbQOFFF4" alt="" title="" tooltip="" style="width: 616px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><div style="text-align: center;"><br></div><div style="text-align: center;"> Done, enjoy!</div></div>shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-65193051340491569262020-08-04T14:30:00.001-07:002020-08-04T22:55:47.781-07:00Shrimp Cocktail <img id="id_71c5_7008_6818_2f26" src="https://lh3.googleusercontent.com/5crKzsY2nCrT5yZTm5K9L9PqbuK3mzYwH4ZQsuw86KKYmMQnhg_fphrsZyyYt7I" alt="" title="" tooltip="" style="width: 762px; height: auto;"><br><div style="text-align: center;"><br></div><div style="text-align: center;"><font face="Georgia">Ingredients:</font></div><div style="text-align: center;"><font face="Georgia">2 lbs shrimp (clean, peeled and deveined) </font></div><div style="text-align: center;"><font face="Georgia">2 large cucumbers</font></div><div style="text-align: center;"><font face="Georgia">2 tomatoes </font></div><div style="text-align: center;"><font face="Georgia">1 small onion (red or white)</font></div><div style="text-align: center;"><font face="Georgia">1 bunch cilantro </font></div><div style="text-align: center;"><font face="Georgia"><br></font></div><div style="text-align: center;"><font face="Georgia">Clamato juice (About 16oz) </font></div><div style="text-align: center;"><font face="Georgia">3 tbsp ketchup </font></div><div style="text-align: center;"><font face="Georgia">2/3 lines</font></div><div style="text-align: center;"><font face="Georgia">Salt and pepper to taste </font></div><div style="text-align: center;"><font face="Georgia">Jalapeño optional </font></div><div style="text-align: center;"><font face="Georgia"><br></font></div><div style="text-align: center;"><font face="Georgia">1 avocado for garnish </font></div><div style="text-align: center;"><font face="Georgia">Serve with Corn tostadas </font></div><div style="text-align: center;"><font face="Georgia"><br></font></div><div style="text-align: center;"><img id="id_2c67_dfca_eac5_1ae3" src="https://lh3.googleusercontent.com/3T9zvA2CMkmDn5GvfxJI4OHpthgnJVIJavsvrV5nT3AXF-I8gNcXjN779mny6Kw" alt="" title="" tooltip="" style="width: 755px; height: auto;"><br><br>Boil water in a large pot, bring to a boil add 1tsp old bay seasoning, add cleaned shrimp (tails off) into boiling water. Cook 2 minutes, remove from water and allow to cool completely. Chop all veggies into a small dice and combine in a large bowl. </div><div style="text-align: center;"><br></div><div style="text-align: center;">The next step is personal preference, you can leave your shrimp whole or chop into thirds. </div><div style="text-align: center;"><br></div><span style="text-align: center;"><div><img id="id_72c8_f965_60e5_33bc" src="https://lh5.googleusercontent.com/G53EUOz5BOIfOLfC45SHdeVPi8QVPs0n0buk6cTgDFBfYUAPagv-X8lDrwKjTik" alt="" title="" tooltip="" style="width: 760px; height: auto;"><br><br><span style="text-align: center;"><br></span></div>Add cooled shrimp into veggie mix, lime juice, ketchup and enough Clamato juice to cover the shrimp & veggies. </span><div><div style="text-align: center;"><br></div><div style="text-align: center;"><img id="id_b3d0_3820_3273_63fb" src="https://lh5.googleusercontent.com/rFCW44M1A5x_XtPcrz5YNK3XJ5ySPMCFPXw15PxlnfBie_-t9gBzOPeQi-vk7rY" alt="" title="" tooltip="" style="width: 748px; height: auto;"><br><br>Enjoy immediately or cool until ready to eat. </div><div style="text-align: center;">This is the perfect summer dish, or appetizer. </div><div style="text-align: center;">Hope you enjoy my take as there are many ways to </div><div style="text-align: center;">prepare this Classic dish.</div><div style="text-align: center;"><br></div><div style="text-align: center;"><img id="id_c94_c537_ebd4_7143" src="https://lh4.googleusercontent.com/UZktEwZj3_n399guCbvzSdX-mxKvLeyKtDPwcEq9xTybrvCgqi7ai0daoPZHBSQ" alt="" title="" tooltip="" style="width: 761px; height: auto;"><br><br><br></div><div style="text-align: center;"><font face="Georgia">Taste to adjust seasoning and you’re done.</font></div><div style="text-align: center;"><font face="Georgia"> Enjoy with saltin crackers or tostadas! </font></div><div style="text-align: center;"><font face="Georgia"><br></font></div> </div>shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-35766019452780472002015-11-13T19:52:00.002-08:002015-11-13T19:52:53.392-08:00Festive Chesse Platter<div style="text-align: center;">
The Holidays are just upon us, hard to believe but Thanksgiving is about 2 weeks away!! </div>
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Do you need a show stopper tray to take to family gatherings, have a potluck,</div>
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or do you simply have stressful work days and crave CHEESE!!! The answer is here... make this beautiful cheese platter & lets be honest your wine needs a companion too!</div>
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These can be arranged in any shape or form. </div>
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CHEESES: Smoked Gouda, Pepper Jack, Sharp Cheddar & Dill Havarti</div>
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Red and green grapes and thyme for garnish.</div>
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I want some cheese now! </div>
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shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-23908784687206239342015-11-13T19:37:00.001-08:002015-11-13T19:37:27.405-08:00Slow Cooker Pot roast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rHXw6RASaJC2irVt6_muv_W5NpLXTr33pT3aXzlRjchvE108a0ZQ6IWoTDdJaRHftxhivJ74YgLwECNNU11sFCGioiACFSQ2SOTtwc_r5HBAMkHRMN9FJh-QKeYVLJhC9I1qtd6ab9U/s640/blogger-image--1241447210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
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FALL IS HERE! Try these comforting recipes....<br />
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RECIPE<br />
3-4 lb chuck roast<br />
2-3 celery ribs, chopped<br />
3lbs potatoes<br />
2-3 carrots, large sections or baby carrots<br />
2 onions, chopped or pearl onions<br />
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optional, chopped mushrooms<br />
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Seasonings:<br />
1 cup red wine<br />
1 pk. Ranch dip<br />
1 pk. Gravy mix<br />
I add like to add in whatever herbs I have on hand,<br />
such as thyme or rosemary.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rHXw6RASaJC2irVt6_muv_W5NpLXTr33pT3aXzlRjchvE108a0ZQ6IWoTDdJaRHftxhivJ74YgLwECNNU11sFCGioiACFSQ2SOTtwc_r5HBAMkHRMN9FJh-QKeYVLJhC9I1qtd6ab9U/s640/blogger-image--1241447210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rHXw6RASaJC2irVt6_muv_W5NpLXTr33pT3aXzlRjchvE108a0ZQ6IWoTDdJaRHftxhivJ74YgLwECNNU11sFCGioiACFSQ2SOTtwc_r5HBAMkHRMN9FJh-QKeYVLJhC9I1qtd6ab9U/s400/blogger-image--1241447210.jpg" width="400" /></a><br />
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Set slow cooker on low for 8hrs. or high for 4 hrs... depending on how much time you have. Chopped your onions, carrots and celery and throw those veggies in the pot. Wash and dry the potatoes and throw in whole. Next you want to lay the meat on top of those veggies, pour in some wine & place herbs on top. Now that everything is in, we need to season this bad boy.... In a small bowl combine dry packets with a bit of water and pour into the pot. Prep work is done, so cover it & walk away!<br />
Let the magic happen.<br />
<br />
7 1/2 hrs later......<br />
<br />
During the last 30 mins, I like to take the meat out, slightly shred and throw back in with the veggies on top this time. Your whole house should be smelling like pot roast and that's when you realize you've done something right. </div>
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Serve, garnish with parsley and crusty bread!!!<br />
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ENJOY!!</div>
shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-41748759014899374112015-11-13T19:23:00.002-08:002015-11-13T19:23:27.447-08:00Pioneer Woman's Easy Chili<br />
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RECIPE</div>
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2 pounds ground beef</div>
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2 cloves garlic, chopped</div>
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One 8-ounce can tomato sauce</div>
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2 tablespoons chili powder</div>
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1 tsp ground cumin</div>
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1 tsp ground oregano</div>
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1 tsp salt</div>
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1/4 tsp cayenne pepper</div>
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1/4 cup maseca</div>
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One 15-ounce can kidney beans (drained and rinsed)</div>
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One 15-ounce can pinto beans (drained and rinsed)</div>
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Toppings:</div>
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Shredded Cheddar</div>
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Chopped onions</div>
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French Bread</div>
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Place the <a class="crosslink" debug="10 21" href="http://www.foodterms.com/encyclopedia/beef/index.html">ground beef</a> in a large pot with garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the <a class="crosslink" debug="146 158" href="http://www.foodterms.com/encyclopedia/tomato-sauce/index.html">tomato sauce</a>, <a class="crosslink" debug="160 172" href="http://www.foodterms.com/encyclopedia/chili-powder/index.html">chili powder</a>, cumin, oregano, salt and cayenne. Combine & cover, and reduce the heat to low. Simmer for 1 hour. At this point check chili every 15-20 and stir.</div>
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After an hour, place the maseca in a small bowl, add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Lastly add the beans and simmer for 10 minutes. </div>
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Serve with shredded Cheddar, chopped onions, & French bread for dipping.</div>
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ENJOY!!</div>
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shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com1tag:blogger.com,1999:blog-3039633588783969767.post-8167312027490313702015-11-13T16:30:00.003-08:002015-11-13T16:31:07.256-08:00Green Pesto Pasta<br />
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This Pesto was adapted from Giada's spicy pesto recipe.... which is incredibly yummy. The original recipe calls for 1 jalapeno. I omitted the jalapeno and used half an avocado instead, I figured it would give it a nice creamy touch and besides I was cooking for my girls. Let's get started!</div>
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<b>RECIPE:</b><br />
1 lb Pasta (your choice)</div>
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1 cup baby spinach</div>
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1 cup arugula</div>
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1 cup raw walnuts</div>
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1/4 cup olive oil</div>
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1/2 avocado</div>
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2 garlic cloves</div>
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5-8 oz cheese (I used a parmesan, romano & asiago mix)</div>
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pinch of salt and pepper to taste</div>
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While the pasta cooks to perfection, blend the pesto ingredients together. If mixture is to thick, feel free to add a bit of pasta water, this will ease the blending process.</div>
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You pesto should look something like that!! Now taste to adjust the seasonings. Once pasta is cooked, place in a large bowl and incorporate pesto. Garnish with chopped walnuts and more cheese!! Easy right! </div>
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This is perfect on its own, or aside grilled chicken, fish or even a shredded rotisserie chicken.</div>
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ENJOY!!</div>
shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-5072772240884615692015-05-13T16:12:00.002-07:002015-05-13T16:12:41.285-07:00Breaded Pork Chops with Green Bean and Mushroom Quinoa<div style="text-align: center;">
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Pork Chops: </div>
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1 Pork Chop per serving</div>
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Salt & Pepper</div>
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garlic powder </div>
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1/2 cup all purpose flour</div>
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1 egg</div>
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1 cup bread crumbs</div>
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Season chops with salt and pepper (both sides), in 3 plates arrange the flour with garlic powder, egg wash (1 egg mixed with a tb of water), and seasoned bread crumbs. Dip each pork chop in the flour, followed by the egg wash & finally into the breading. Once all chops are breaded, heat up (medium high) a large skillet with olive oil & 1 tb of butter. Sear each chop about 8-10 per side, depending on the thickness. Drain on paper towels before serving. </div>
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a side of Quinoa:</div>
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1 cup cooked quinoa</div>
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1 cup halved green beans</div>
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1 cup sliced mushrooms</div>
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1 clove minced garlic</div>
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I love to flavor my quinoa by sauteing a minced garlic in a it of olive olive, I then add 2 cups of water, 1 tsp of salt & bring to a boil, add your washed quinoa and cook for 25 mins. Uncover cooked quinoa. Wash and slice your mushrooms, cup green beans in half & mince a clove of garlic. Heat up a large saute pan, add 2 Tb of olive oil, saute garlic for 20 secs. Next add mushrooms, mix a bit and leave them alone, resist the temptations to stir or they will release all their yummy juices and won't brown. After about 3 mins, stir and cook another 2 mins, take them out on a bowl. Add your green beans and saute for 5 mins, I like my greens beans to maintain their crispiness. Incorporate mushrooms once again & mix in the quinoa. Turn heat off!<br />
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How pretty is this dish?????? <br />
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Enjoy!!</div>
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shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-20374004908933585232015-05-13T15:28:00.002-07:002015-05-13T15:28:11.176-07:00Cilantro Garlic Chicken<div align="center">
Sooo much flavor in this chicken, and the color is fun too!!</div>
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Blend a bunch of fresh cilantro with</div>
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4 garlic cloves</div>
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2 green onions</div>
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olive oil</div>
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salt and pepper</div>
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Marinate for about 30 minutes of larger if time permits. Grill for about 6 minutes per side until juices run clear, allow to rest for 10 minutes and slice. I served this with brown rice and cauliflower ceviche. </div>
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<a href="http://shesohungry.blogspot.com/2014/02/cauliflower-ceviche.html">Click here for cauliflower ceviche recipe!!</a></div>
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shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-51568607773056921062015-05-13T15:12:00.001-07:002015-05-13T15:12:36.813-07:00Grilled Pork Chops<div style="text-align: center;">
Summer is just around the corner!! Super easy chops, serve along side rice, a quick salad, or quinoa.</div>
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Season with:</div>
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Chopped Fresh Rosemary</div>
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Lemon Zest</div>
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3-4 minced garlic cloves</div>
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Salt and Pepper</div>
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Grill for about 5- 6 minutes on each side, </div>
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use a meat thermometer to check meat (135 degrees). </div>
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Under cooked pork is not safe to eat :)</div>
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shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-41944554982356907842015-05-13T14:44:00.003-07:002015-05-13T15:17:06.300-07:00Apple Cranberry Salad<div style="text-align: center;">
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<span style="font-family: inherit;"> Green apples, Balsamic vinaigrette, and fete CHEESE!!! Yes!!</span><br />
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DRESSING<br />
1/4 C. Olive Oil</div>
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Few springs chopped parsley<br />
Pinch dried oregano<br />
1 minced garlic clove<br />
Sprinkle of dried red pepper flakes<br />
Chopped cranberries<br />
1/2 Tb Raw honey<br />
salt and pepper to taste<br />
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VEGGIES<br />
I filled a large bowl with equal parts of each green.<br />
{Romaine hearts, mixed greens, and baby spinach}<br />
1 thinly sliced green apple<br />
a few slices of red onion<br />
1 container of baby tomatoes<br />
handful of cranberries<br />
walnuts to garnish<br />
1/2 lb. feta cheese</div>
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enjoy!</div>
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shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-35728733610770593702014-07-08T10:53:00.000-07:002014-07-08T10:53:07.326-07:00Steak Salad with Homemade Cilantro dressing<div class="separator" style="clear: both; text-align: center;">
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Dressing Ingredients:</div>
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1 cup Cilantro (no stems)</div>
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1/2 plain greek yogurt</div>
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2 Tsp Fresh Lime juice</div>
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1 garlic clove</div>
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1/4 cup olive oil</div>
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1 1/2 tsp white wne vinegar</div>
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Salt to taste</div>
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Puree all ingredients in a blender!! </div>
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For the Salad:</div>
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1 head romaine lettuce chopped or torn</div>
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1 pint baby tomatoes (halved)</div>
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Sliced red onion</div>
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1 carrot (grated)</div>
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1 diced Red bell pepper </div>
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1 can organic black beans (rinsed)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwXe-TfZ_00odURdgbedTFVuZAjCuQvNPF8UERS-oUjtz1QgJaDXiPCXEzM0fLdqHXefG4LaF3zVXVzS2ugKo_Zzcmc9yzDN_67sGhHLgkRUL7LIgIpok_g_C40QE-dDxuIbcY_E9oSo/s1600/IMG_3685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwXe-TfZ_00odURdgbedTFVuZAjCuQvNPF8UERS-oUjtz1QgJaDXiPCXEzM0fLdqHXefG4LaF3zVXVzS2ugKo_Zzcmc9yzDN_67sGhHLgkRUL7LIgIpok_g_C40QE-dDxuIbcY_E9oSo/s1600/IMG_3685.JPG" height="640" width="640" /></a></div>
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For the steak:</div>
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I marinated my meat like I would for carne asada. Add the juice of half a lime, season with garlic salt and seasoning salt, chopped onion, chopped cilantro. Set aside for 20-30 minutes. Grill to a medium rare or medium... I did about 3-4 minutes per side. Allow to rest for about 10 minutes before slicing.</div>
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To assemble the salad, add some greens and veggies to your bowl, top with meat & drizzle with yummy dressing!!! </div>
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<span style="font-size: large;">ENJOY!!</span></div>
shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-33959139489616514482014-06-21T10:25:00.000-07:002014-07-08T10:25:58.858-07:00 Quinoa and Roasted Pepper Salad<div class="separator" style="clear: both; text-align: center;">
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This recipe was adapted from Pinterest, I thank the quinoa gods everyday for allowing me to come across this recipe.... I know my mom & sister do too!! It's pretty amazing, very flavorful.</div>
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It's perfect alone or as a side dish, and the long it hangs out in the refrigerator the better.</div>
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<a href="http://foodnessgracious.com/2014/05/quinoa-and-feta-summer-salad/">Original recipe!</a> </div>
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Ingredients:</div>
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1 cup cooked Quinoa (red & white variety)</div>
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1 Red & 1 Yellow Bell Pepper (roasted & peeled)</div>
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1 can of peeled Garbanzo beans</div>
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1/4 Red Onion (thinly sliced)</div>
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1/4 bunch Chopped Cilantro</div>
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1/2 lb Crumbled Feta cheese</div>
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Vinaigrette:</div>
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1/4 cup chopped Cilantro</div>
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2 minced Garlic cloves</div>
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1/2 cup Olive oil</div>
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2 Tb Red wine vinegar</div>
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2 Tb Lemon juice</div>
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Salt & pepper to taste</div>
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You can make this dressing in the blender, by throwing everything in or slowly incorporating the oil with the vinegar and then adding in remaining ingredients. Either way will work. </div>
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Cook the quinoa & allow to cool completely. Meanwhile, roast the bell peppers, peel and dice. Peel the garbanzo beans, thinly slice the red onion and chop the cilantro. In a large pretty bowl, add the cooled quinoa and its veggies. I like to add half the crumbled feta and half the vinaigrette, mix to incorporate all ingredients & then add remaining dressing, mix again!</div>
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Lastly crumble remaining feta on top, makes it look pretty... I like pretty things! </div>
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Refrigerate until your ready to eat or not! Don't forget leftovers are amazing!!</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_SwFFGJPOdGpzNIJtEjR_28MLLyxl41sk6W8pLQDC63XWsTNOO9I5whEENj-6z9vR_N8eiyJOUTYX7QjF3_TbvbTo7q6qIGtY1oO_jWrZ7HUmPdAB1LYxJac7-aE810acmKj9Wo3QII8/s1600/IMG_3764.JPG" height="480" width="640" /></div>
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<span style="font-size: x-large;">ENJOY!!</span></div>
shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-67102322352461427352014-06-18T12:00:00.000-07:002014-07-08T10:36:53.626-07:00Amazing Seafood!<div class="separator" style="clear: both; text-align: center;">
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For my birthday week celebration, yes week!</div>
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My parents took my to this fabulous seafood restaurant out in East LA, seriously the seafood is the bomb to say the least! It's call <span style="font-size: large;">Mariscos 4 Vientos</span> and it's located on Olympic Blvd. and Lorena St. Apparently there are 5 restaurants on the road with the same name, we ate at this one, which my family claims is the best one. So there you go!! I had a tostada of Agua chiles (spicy shrimp in a Serrano/ jalapeno sauce) my favorite. My entree consisted of a Campechana ( Shrimp and seafood cocktail) and a large Mexican coke... Of course I tried everyones food, which was also delish!! </div>
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I hope I've convinced you to try this place!!!</div>
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<br />shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-40755488395218041172014-05-03T10:15:00.001-07:002014-05-03T10:15:02.655-07:00Kale/Spinach/Romaine Chopped Salad<div style="text-align: center;">
This week I was visiting my parents for dinner, my mom loves when I help with dinner so I decided to make a different type of salad. Keep in mind my mom always has a well stock pantry and refrigerator so this salad came together quite easy. There are many variations of similar salads out there, I always mix and match ingredients and vinaigrettes from salads I've tried in the past.</div>
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This salad seriously filled me up & left me craving more. I can stress how delicious it turned out!!!I'm always looking for ways to incorporate kale into my dishes. I decided to add ingredients I love the most and would of course blend well together. As far as the vinaigrette I made, it's a very basic recipe, for the most part I make my own dressings. Sometimes I add dijon mustard to this recipe and other times I omit it. If you want to make it alittle more "Greek" for a Mediterranean salad add oregano to the mix. It's so versatile!</div>
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<strong>For the Salad:</strong></div>
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Half head of kale </div>
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1 romaine heart </div>
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1- 1 1/2 cup spinach leaves </div>
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1 pint cherry tomatoes</div>
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Lots of crumbled feta</div>
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1/2 of chopped Pecans </div>
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1/4 cup dried cranberries </div>
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<div style="text-align: center;">
Let's get started, wash & chop your greens very finely and place in a large bowl. Slice cherry tomatoes in half and chop pecans (set aside for now). Now for the dressing... </div>
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<strong>Dressing:</strong></div>
<div style="text-align: center;">
1/4 cup olive oil</div>
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3 Tb red wine vinegar </div>
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1 Tb Dijon mustard</div>
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6-7 chopped sundried tomatoes </div>
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1/2 tsp salt</div>
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Ground pepper </div>
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Pinch of raw sugar</div>
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Place all ingredients in a bowl, mix together. Add remaining topping to your salad bowl (pecans, tomatoes, cranberries and crumbled feta). Add dressing and completely toss all ingredients together. Add more cheese or pecans if desired. Serve immediately!! </div>
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Ask for seconds! </div>
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<span style="font-size: large;">Enjoy!!</span> </div>
shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-10618070614045537332014-04-15T10:22:00.001-07:002014-04-15T10:22:15.125-07:00Baked Fish in foil packets<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKf7TGZgu-gh72zzLr_P1N_2BXsAvmzuz5WrNDvYtmQCxOtp0R1xY8TZuMPO-PaeLoB0aN5GWExqTh-HTtP6wijr8pnnppzXGIZvMLgh6WkUlABnNuyRghwXMo2Pw8-PBy6P-HRDKtk4w/s640/blogger-image--910652160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /></div>
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When it comes to seafood I rarely discriminate. I love it!</div>
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I've been craving baked fish, something pretty... Individual foil packets were the way to go. I'm all about eating with my eyes, I'm such a freak. Anyways, the simplicity of this recipe & variations can make this a staple in your book of recipes. Use any veggies and/or herbs of your choice, & wrap in foil. Impress your honey with this eye pleaser. </div>
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<strong>Ingredients:</strong></div>
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1 1/2 lb chunky tilapia filets</div>
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(or halibut, bass, cod, flounder, mahi mahi etc.)</div>
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3 garlic cloves</div>
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Olive oil</div>
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Salt & pepper</div>
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(Veggies I choose) </div>
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Red bell pepper, jalapeño, onion, asparagus (thinly sliced) </div>
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Marinate your fish if time allows, place in a large ziplock, add crushed garlic, and 1Tb oil. </div>
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Chop veggies for later use. </div>
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Pre-heat oven at 400. Cut large pieces of foil, add a piece of fish, season with salt & pepper,</div>
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add some veggies, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNyifxqegDp15ONJXhmb0DnXgfBM7Q0NcQxNCodc25q_jlsH2RozdGqwzkM4J2O_VDYmXVVcHXInCkLjgpREinEOouGw10HYdZFH1FpJqypFCti28-XB4wDhEpH1iyKjsU00NZZHJdfc/s640/blogger-image-550509878.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNyifxqegDp15ONJXhmb0DnXgfBM7Q0NcQxNCodc25q_jlsH2RozdGqwzkM4J2O_VDYmXVVcHXInCkLjgpREinEOouGw10HYdZFH1FpJqypFCti28-XB4wDhEpH1iyKjsU00NZZHJdfc/s640/blogger-image-550509878.jpg" /></a></div>
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finish with a slice or two of lemon, 1 piece of butter</div>
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& wrap tightly.</div>
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Place packets on a baking sheet & in the oven they go! Bake for 20-25 minutes.</div>
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25 minutes was perfect! </div>
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Opening up the packets of fish smelled heavenly!</div>
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I probably made more food than our stomachs can handle, but everything was delicious!</div>
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My sides included black beans, barley, & <a href="http://shesohungry.blogspot.com/2014/04/roasted-broccoli.html">Roasted Broccoli</a>.</div>
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The kids fish packets didn't included veggies, so these sides were perfect for them. </div>
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XOXO, Enjoy!!!</div>
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shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-87491408017247401762014-04-15T10:22:00.000-07:002014-04-15T10:23:20.399-07:00Ree's, Quick Italian Salad<div align="center">
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Who loves Olive Garden salad?? Or any fab Italian salad for that matter? ME! ME!</div>
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This recipe was adapted from Ree Drummond also known as Pioneer Woman, she's amazing! </div>
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Click the link to view her recipe: <a href="http://www.foodnetwork.com/recipes/ree-drummond/quick-italian-salad.html">Ree's Italian Salad</a></div>
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I made this salad for a family BBQ and it was a total hit! I'm sharing it because some of you may not be familiar with Pioneer Woman & if you are yay!! You'll love this side.</div>
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I followed the dressing recipe to a T! It's so yummy, why mess it up!</div>
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Dressing: </div>
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1/2 cup olive oil</div>
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1/4 cup mayonnaise</div>
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1/4 cup grated Parmesan (pre-grated in a pack from the store)</div>
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1/4 cup minced fresh parsley</div>
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1 tablespoon sugar</div>
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1 tablespoon vinegar</div>
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2 teaspoons black pepper</div>
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1 teaspoon salt</div>
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1/4 teaspoon red pepper flakes</div>
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1 clove garlic, pressed</div>
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Juice of 1 lemon</div>
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In a blender add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until smooth. Taste and adjust seasonings if needed. </div>
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You can also use a good store bought Italian dressing, </div>
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but if you have these ingredients on hand, try it!</div>
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For the salad I used the following, </div>
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2 <span style="color: black;">romain</span>e hearts (chopped)</div>
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1/2 head iceberg lettuce (chopped)</div>
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6 whole pepperoncini</div>
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1/2 cup whole black olives (sliced in half)</div>
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1/2 cup whole red cherry tomatoes</div>
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1/2 small red onion (sliced into thin cirlces)</div>
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1/3 cup grated Parmesan or more</div>
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Wash your veggies and dry. In a large bowl add the lettuce combination and mix together, top with the remaining veggies, I assembled them on top neatly. Looks pretty! </div>
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I set the dressing in a bowl near by, as well as extra parmesan cheese.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlYigUcP1XrCATkkK3qNnP2uhl1Ryfdpt5OlyhjCiECPyFCEuyDo5Rq4PCnDYblWX0BcvrQx6rjS35OB-kgBzup_pFe4akmRzkiu5-i5SfCMwS1kZznI0-Trl2U-sgQLqwXIOc6STp90/s640/blogger-image--330671884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlYigUcP1XrCATkkK3qNnP2uhl1Ryfdpt5OlyhjCiECPyFCEuyDo5Rq4PCnDYblWX0BcvrQx6rjS35OB-kgBzup_pFe4akmRzkiu5-i5SfCMwS1kZznI0-Trl2U-sgQLqwXIOc6STp90/s640/blogger-image--330671884.jpg" width="640" /></a></div>
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Enjoy!!</div>
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shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-11154914710855746792014-04-15T09:59:00.000-07:002014-04-15T09:59:01.462-07:00Spicy Tequila Fajitas<div style="text-align: center;">
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Here's my special kicked up take on fajitas... more <span style="font-size: x-large;">habanero</span> please!</div>
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2lb Flap meat (Carne Ranchera)</div>
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1 Red bell pepper</div>
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1 Green bell pepper (sliced)</div>
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1 small onion (sliced)</div>
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1 tomato (sliced)</div>
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(2 habanero peppers (thinly sliced)</div>
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1-2 shots Tequila</div>
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Pinch of Cumin</div>
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Salt & pepper to taste</div>
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Slice all veggies & set aside. Pre heat a large skillet. </div>
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Season meat with salt, pepper & cumin. Sear on both sides until brown (about 2-3 mins per side).</div>
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Take meat out, allow to rest on your cutting board for about 10mins. Then cut into strips.</div>
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Throw veggies in and sauté for about 4 mins until slightly tender. Take veggies out onto a plate, throw sliced meat back into the skillet, make a hole in the center of the pan & pour in the</div>
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<span style="font-size: large;"> </span><span style="font-size: x-large;"> Tequila shots.. Yay PARTY!! </span></div>
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Mix meat into the tequila & cook for 1 min, pour veggies back in & incorporate all together. </div>
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Turn heat off!!</div>
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Serve!!!</div>
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It's spicy & has a kick... I love taking chances with food, I hope you enjoy this dish as well!</div>
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<span style="font-size: x-large;">Enjoy!!!</span></div>
shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-17336737407108155902014-04-15T09:24:00.001-07:002014-04-15T09:24:26.332-07:00Roasted Broccoli<div class="separator" style="clear: both;">
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Roasted broccoli takes on a whole new flavor, it's really yummy </div>
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and easy especially if you're already using the oven. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfNVq-L3LpgmShnukBA7OVB5bbdasZ9jdq6eRKiGjwCQhdV7FPDA6ZyuvfLqdOa3Ea-keE-SOllcE1QJRMR0asFcxVlqRV08a8CtsOpHsmPjmQsWuxQ50prllayen_P2PBZ7pbtiloQA/s640/blogger-image-815515811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /></div>
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Cut large broccoli florets, wash and dry! Don't skimp on the drying stage, it will pay off.</div>
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Preheat oven at 400. </div>
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<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfNVq-L3LpgmShnukBA7OVB5bbdasZ9jdq6eRKiGjwCQhdV7FPDA6ZyuvfLqdOa3Ea-keE-SOllcE1QJRMR0asFcxVlqRV08a8CtsOpHsmPjmQsWuxQ50prllayen_P2PBZ7pbtiloQA/s320/blogger-image-815515811.jpg" width="320" /></div>
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Place broccoli florets in a baking dish, season with salt & pepper.</div>
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(I snuck in small chunks of butter, 1Tb cut).. don't tell my husband.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1kbeAcIWDqwP_nAhggsXVysnvAQQlyhHvmgCPdAGH5JSO-cs5m4E5VJBSAP_G5YjQ5qrm0qsL9mCn6mJHw0792g6c0REQbJPyAJNzXC8-LDCMgwpmzAyj5B3LBxGQG4poo389YLq5dqI/s640/blogger-image--938652409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1kbeAcIWDqwP_nAhggsXVysnvAQQlyhHvmgCPdAGH5JSO-cs5m4E5VJBSAP_G5YjQ5qrm0qsL9mCn6mJHw0792g6c0REQbJPyAJNzXC8-LDCMgwpmzAyj5B3LBxGQG4poo389YLq5dqI/s320/blogger-image--938652409.jpg" width="320" /></a></div>
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Bake for 15-20 mins & done!!</div>
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Enjoy!!</div>
shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com0tag:blogger.com,1999:blog-3039633588783969767.post-68790683587360270672014-03-29T11:00:00.003-07:002014-04-15T09:14:07.254-07:00Organic Salad Mix topped with Spicy Salmon<br>
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This is my favorite go to salad, super flavorful & filling.</div>
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Ingredients:</div>
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1 Salmon steak per person</div>
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1/2 to 1 cup cooked Quinoa</div>
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1/2 onion (sliced)</div>
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2 Jalapenos (sliced)</div>
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Salad mix</div>
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1 Lemon</div>
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Salt & Pepper</div>
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Let's get started, cook about 1/2 (2 servings) to 1 cup (4 serving) of quinoa. Meanwhile season the individual portioned salmon steaks with salt & pepper, set aside. Slice 1/2 onion, 2 Jalapenos & in a medium sauté pan heat up a Tb of olive oil & cook for 4-5 minutes. Move onion and chilies to the outer edges of the pan, place salmon seasoned side down to brown. Remember to only flip once, cook about 5-6 minutes per side (or until desired readiness). Turn heat off. Now to assemble your salad... I used a combination of organic kale, spinach & Swiss chard salad mix, lay a bed of this on your plate, spoon on a good portion of quinoa (1/2 cup cooked) & top with a portion of salmon & the onion pepper mix. The dressing for this salad is very complicated.... Lemon wedges! Enjoy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGdKqyqGp8-v25YcvdTowtRmIp-Am7w1BK5sIhOceWMGKbvTD6Y7g_xc-xG66r2yiFuMCsbhDIHKdwFrvmhbKs57uJd0j3RgObMwMGLDiXU1VEw3lOwwIisU1iWZgki6ym8RYBChvW6A/s640/blogger-image-2128525393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGdKqyqGp8-v25YcvdTowtRmIp-Am7w1BK5sIhOceWMGKbvTD6Y7g_xc-xG66r2yiFuMCsbhDIHKdwFrvmhbKs57uJd0j3RgObMwMGLDiXU1VEw3lOwwIisU1iWZgki6ym8RYBChvW6A/s640/blogger-image-2128525393.jpg" width="640"></a></div>
shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com2tag:blogger.com,1999:blog-3039633588783969767.post-2158809610898105892014-03-25T13:21:00.001-07:002014-04-15T09:57:06.589-07:00Mini flat bread Pizzas<div style="text-align: center;">
Here's another great lunch idea for kids!! </div>
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Ingredients:</div>
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Thin (whole wheat) Sandwich rounds</div>
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Pepperonis</div>
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Pizza sauce or (canned tomato sauce)</div>
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Mozzarella cheese (shredded)</div>
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Parmesan</div>
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Dried oregano </div>
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Preheat your convention oven to 400</div>
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Break open a sandwich round & use one half per pizza. Spread on some pizza sauce, cheese, pepperoni's, oregano & Parmesan & bake until crispy. My girls devoured these! I'm not gonna lie, I only planned on having 2 pizzas ( 50 calories per half bread slice + toppings calories). But I may or may not have had more than 2. Anyhow, be creative with your toppings, I added onion, bell pepper & jalapeños to my pizzas!! Yumm! Can't wait to make this again!</div>
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Enjoy!!!</div>
shesohungryhttp://www.blogger.com/profile/03928125064432801873noreply@blogger.com4