tag:blogger.com,1999:blog-73285663592862426022024-03-12T19:56:38.330-07:00Craves and $aves<a href="http://pinterest.com/crushingvoice/craves-and-saves/">Follow Me On Pinterest!</a>Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-7328566359286242602.post-13856782834450216002013-09-24T19:31:00.000-07:002013-09-25T07:42:24.479-07:00Sweet and Spicy Garlic Tilapia over Black Rice<br />
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<span style="font-family: Calibri;"><br /></span>
<span style="font-family: Calibri;">This is my first time making black rice.<span style="mso-spacerun: yes;"> </span>It has a slightly chewier consistency, almost
like brown rice.<span style="mso-spacerun: yes;"> </span>It really paired well
with this Asian inspired dish.<span style="mso-spacerun: yes;"> </span>My hubby
gave me the best compliment while eating it saying, “If this were served at PF
Chang’s, I would get it every time”.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"><b>Ingredients: </b></span></o:p></div>
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<span style="font-family: Calibri;"><i>1 package of mushrooms</i></span></div>
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<span style="font-family: Calibri;"><i>1 medium onion</i></span><br />
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<span style="font-family: Calibri;"><i>1 cup raw broccoli florets </i></span><br />
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<span style="font-family: Calibri;"><i>3 pieces of Tilapia</i></span><br />
<br />
<span style="font-family: Calibri;"><i>1 cup black rice</i></span><br />
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<span style="font-family: Calibri;"><i>1 tablespoon butter</i></span></div>
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<span style="font-family: Calibri;"><i>1 teaspoon sesame seeds</i></span></div>
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<span style="font-family: Calibri;"><i>1 teaspoon sesame oil</i></span><br />
<span style="font-family: Calibri;"><i><br /></i></span></div>
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<span style="font-family: Calibri;"><b>Sweet and Spicy Garlic Sauce</b></span><br />
<i style="font-family: Calibri;"><br /></i>
<i style="font-family: Calibri;">¼ cup soy sauce</i></div>
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<i style="font-family: Calibri;">1 teaspoon garlic paste</i></div>
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<i style="font-family: Calibri;">1 teaspoon sriracha chili pepper sauce</i></div>
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<i style="font-family: Calibri;">1 teaspoon honey</i></div>
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<i style="font-family: Calibri;">1 teaspoon rice wine vinegar</i><br />
<span style="font-family: Calibri;"><br /></span>
<span style="font-family: Calibri;"><br /></span>
<span style="font-family: Calibri;">Start your rice first because it will take about 20 minutes
or so to cook. </span><span style="font-family: Calibri;">If you time it right, you
can have your fish and veggies ready when the rice is finished cooking.</span><span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">1 - Start Rice by boiling water, adding a pinch of salt, then rice, bring to a boil, cover and simmer for 20 minutes on low.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">2 - Mix what will become the sweet and spicy garlic sauce .</span></div>
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<span style="font-family: Calibri;">3 - Place Tilapia in a foiled baking dish coated with cooking
spray.<span style="mso-spacerun: yes;"> </span>Drizzle a couple of teaspoons of
your mixed sauce over the fish along with a pinch of salt.<span style="mso-spacerun: yes;"> </span>Place a few small chunks of butter on top of
fish. Broil at 550 for 12 minutes or
until fish starts to look brown and crispy on top<o:p></o:p></span></div>
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4 - Chop up your onions and add them to a non-stick skillet
that’s heated over medium high with your sesame oil.<span style="mso-spacerun: yes;"> </span>Let the onions and sesame seeds cook for about
2 to 3 minutes while chopping up the remaining veggies.<span style="mso-spacerun: yes;"> </span><br />
<span style="mso-spacerun: yes;"><br /></span>
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Add in the mushrooms and broccoli and keep
the temperature at medium high, stirring the veggies constantly like you would
stir-fry for another 5 minutes.<span style="mso-spacerun: yes;"> </span>Add in
your sauce and cook for 2 minutes over the same heat before turning it town to
med low heat.<span style="mso-spacerun: yes;"> </span>The sauce should thicken
after about 2 more minutes and ready to serve over the rice.</div>
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Let me know if this recipe was easy for you to read and understand. I could really use the feedback and would love to improve my blog.</div>
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<o:p></o:p></span></div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com3tag:blogger.com,1999:blog-7328566359286242602.post-57647542927206939922013-08-25T09:25:00.003-07:002013-08-25T09:36:30.735-07:00Fried Eggs Over Portobello's Stuffed with Creamed Spinach and Swiss Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggoiS2Ni2ysq1rzyRQkoeTb_NgQESkVrktdaoz1LW39wWXPuj7u2Kqk2_Bj_F2gkIumqMEkvUhaRPIkRrXrW3OZSv6YkMWa9unCVidVo1b0A9QJGIScPrWa7J38sgOcJQmsIVSia-tHv0a/s1600/mushroom.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<span style="font-family: Calibri;">It’s a sip your coffee slowly kind of Sunday and I smell my
mushrooms baking in the oven as I type this blog.<span style="mso-spacerun: yes;"> </span>I haven’t had a chance to blog a lot lately.<span style="mso-spacerun: yes;"> </span>I have a ton of new recipes that I need to
put up and I plan on accomplishing that today.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">I'm swapping out carbs this morning and replacing them with
mushrooms.<o:p></o:p></span></div>
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<span style="font-family: Calibri;"><strong><em>Recipe Follows:<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
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<span style="font-family: Calibri;"><strong><em>3 large Portobello mushroom caps<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
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<span style="font-family: Calibri;"><strong><em>3 eggs<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
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<span style="font-family: Calibri;"><strong><em>3 pieces of Swiss cheese<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
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<span style="font-family: Calibri;"><strong><em>One 9oz box of Pre-made creamed spinach. (you can make your
own but this is a short cut)<o:p></o:p></em></strong></span></div>
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</em></strong><br />
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<span style="font-family: Calibri;"><strong><em>Salt and Pepper to taste<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
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<span style="font-family: Calibri;"><strong><em>Fresh Basil for garnish (optional)<o:p></o:p></em></strong></span></div>
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</em></strong><br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<span style="font-family: Calibri;">Rub the Portobello with a little olive oil, salt and pepper<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Top with creamed spinach mixture and one piece of Swiss
cheese<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Bake a 375 for 20 minutes or until mushroom is soft <o:p></o:p></span></div>
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<span style="font-family: Calibri;">*Tip* click on this link to see how you can prevent soggy
mushrooms. <o:p></o:p></span></div>
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<a href="http://www.lifeasastrawberry.com/portobello-mushroom-pizzas/"><span style="color: blue; font-family: Calibri;">http://www.lifeasastrawberry.com/portobello-mushroom-pizzas/</span></a><o:p></o:p></div>
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<span style="font-family: Calibri;">When there’s 5 minutes left in cooking time, fry your eggs
in a sauté pan and then place on top of the Portobello. Garnish with fresh chopped basil</span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p><br />
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Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-17902973519608641322013-08-01T09:53:00.001-07:002013-08-01T09:53:36.171-07:00Fried Eggs with Butternut Squash and Onion Hash
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<span style="font-family: Calibri;">As I said before, I prefer a hot meal for breakfast and eggs
over anything.<span style="mso-spacerun: yes;"> </span>Using pre-cut, bagged
butternut squash, I cut my prep time in half.<span style="mso-spacerun: yes;">
</span>Cutting into a hard butternut squash is no easy feat, so this is the
better way to go in my opinion.<span style="mso-spacerun: yes;"> </span>I’m
making a dish tonight with chicken sausage so I snagged one from the fridge and
threw it in the pan.<span style="mso-spacerun: yes;"> </span>The brand I like to
use is<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"> Al Fresco</i></b> and it’s all natural and “buffalo”, which I love!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Ingredients<o:p></o:p></span></i></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">1 small yellow onion<o:p></o:p></span></i></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Pam or olive oil to coast the pan<o:p></o:p></span></i></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">1 buffalo chicken sausage-casing removed.<o:p></o:p></span></i></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">½ bag of fresh pre-cut butternut squash<o:p></o:p></span></i></b></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">1 teaspoon garlic paste<o:p></o:p></span></i></b></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">1 cup fresh baby spinach leaves<o:p></o:p></span></i></b></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Salt and Pepper<o:p></o:p></span></i></b></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Toast is optional</span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBUU36biX3z5HzUtHhPW8_6Zyu-Nd7ibRZTNe1eSrYiuWcXeZ4v0riiBtuh-o2vrMo2K2m0Vg_C-3QrJyyHZxm96-BsBTtEh7SY5naf26oQTQ0-4kagV3L2CfcUNzvRT55VFvXdg2SlHY/s1600/HNM_1951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBUU36biX3z5HzUtHhPW8_6Zyu-Nd7ibRZTNe1eSrYiuWcXeZ4v0riiBtuh-o2vrMo2K2m0Vg_C-3QrJyyHZxm96-BsBTtEh7SY5naf26oQTQ0-4kagV3L2CfcUNzvRT55VFvXdg2SlHY/s320/HNM_1951.JPG" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;"><o:p></o:p></span></i></b> </div>
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<span style="font-family: Calibri;">In a sauté pan over med, heat coated pan and add garlic.<span style="mso-spacerun: yes;"> </span>I diced my squash a little more so the pieces
were smaller.<span style="mso-spacerun: yes;"> </span>Throw in your sausage,
squash and onion with a little salt and pepper and cook for about 5 minutes or
until the mixture starts to lightly brown.<span style="mso-spacerun: yes;">
</span>Make sure you break up the sausage as best you can into smaller pieces
as you cook.<span style="mso-spacerun: yes;"> </span>Cover the pan for 3 minutes
so the squash is tender, then remove the lid and cook 3 minutes more or until
the contents are crispy and caramelized.<span style="mso-spacerun: yes;">
</span>Toss in your spinach and place the lid back on for 1 minute.<span style="mso-spacerun: yes;"> </span>Once the spinach has wilted, mix in well with
the squash and sausage.<span style="mso-spacerun: yes;"> </span>Remove from pan
and plate.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6gb_JnD8WMnXp_GtoWMLUc2j1DDuyqsiBXX5VOANC0geYLxcllm98TApOkJZ4BkpknSVKhjJZP0dPvkYqiwVE6YpQA3D6JLa3NcbC65eGzWiey8k0fOrtZPmByYASwpCK9NAPf5ErA8S/s1600/HNM_1955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6gb_JnD8WMnXp_GtoWMLUc2j1DDuyqsiBXX5VOANC0geYLxcllm98TApOkJZ4BkpknSVKhjJZP0dPvkYqiwVE6YpQA3D6JLa3NcbC65eGzWiey8k0fOrtZPmByYASwpCK9NAPf5ErA8S/s400/HNM_1955.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDqc0lnxf3g6ay0mZSyggVfNzfHhnmFRzy2yq1kvroc19R39dCQ274NxSkY30YTHdYt4dqROMtN0Cbp8hwYvVkOOVRTgzmF2wv2r7o2DVdd0l0WpgD4EylIstEqHB0KifcuvgRvSOkHue/s1600/HNM_1960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<span style="font-family: Calibri;">Cook your eggs according to preference.<span style="mso-spacerun: yes;"> </span>I love over easy eggs where the yolk is
running and soaks in to a buttered piece of toast…yum!<o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDqc0lnxf3g6ay0mZSyggVfNzfHhnmFRzy2yq1kvroc19R39dCQ274NxSkY30YTHdYt4dqROMtN0Cbp8hwYvVkOOVRTgzmF2wv2r7o2DVdd0l0WpgD4EylIstEqHB0KifcuvgRvSOkHue/s1600/HNM_1960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDqc0lnxf3g6ay0mZSyggVfNzfHhnmFRzy2yq1kvroc19R39dCQ274NxSkY30YTHdYt4dqROMtN0Cbp8hwYvVkOOVRTgzmF2wv2r7o2DVdd0l0WpgD4EylIstEqHB0KifcuvgRvSOkHue/s320/HNM_1960.JPG" width="320" /></a></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com2tag:blogger.com,1999:blog-7328566359286242602.post-89776313653536112362013-07-30T07:30:00.001-07:002013-07-30T07:31:43.731-07:00Sun-dried Tomato and Garlic Tilapia<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMKo-hahxHlcXLEbcWItsrG4fkC3Q-3DxV-44yzRjziOB50QbLvsw6Ch_nEVD45xaWUJg8OSynOLIbxYtBGw4MitrCzFyARx17Lxwp-VQ03rMWfMQJsLD9G3mje8mjUKgaDYEQeh1cH3t/s1600/HNM_1916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMKo-hahxHlcXLEbcWItsrG4fkC3Q-3DxV-44yzRjziOB50QbLvsw6Ch_nEVD45xaWUJg8OSynOLIbxYtBGw4MitrCzFyARx17Lxwp-VQ03rMWfMQJsLD9G3mje8mjUKgaDYEQeh1cH3t/s400/HNM_1916.JPG" width="400" /></a></div>
Tonight I wasn't in the mood for an elaborate meal so I turned on the
broiler and grabbed one of my favorite spreads. <span style="mso-spacerun: yes;"> </span>I don’t feel like I have to make everything from
scratch but I try to.<span style="mso-spacerun: yes;"> </span>Usually, spreads
and sauces made fresh from my food processor just taste so much better than
store bought products.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>This is one of those exceptions though.<span style="mso-spacerun: yes;"> </span>I found this spread in the produce section at
Publix.<span style="mso-spacerun: yes;"> </span>I put it in egg whites, on fish,
chicken and it’s great with a little butter on toasted Italian bread.<span style="mso-spacerun: yes;"> </span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aqBw_HYgv1ObDOKH1RfGzGgayGHnSa_ZeXCoRwJJUffQhmZnKUMt0QoXH6Os5prSC2SLW_Ip10Y-rO66YC1BHm9mKlOEYsf3Bj4g6SchV0nEPY8Td5BTGeGsUuTUu-CkSGpfkq2qZ8do/s1600/HNM_1946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aqBw_HYgv1ObDOKH1RfGzGgayGHnSa_ZeXCoRwJJUffQhmZnKUMt0QoXH6Os5prSC2SLW_Ip10Y-rO66YC1BHm9mKlOEYsf3Bj4g6SchV0nEPY8Td5BTGeGsUuTUu-CkSGpfkq2qZ8do/s400/HNM_1946.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqtRmTiBKXQEJTa1-Plo1_XRKYJEUoapXR0BpgsiGByCe_azE8iE7Hprh3qezz8eJ1da301tj9YYkjR5ZGYPy6tYjKKX0VMXDngNwbL7wd6b-35MLuQU9lCfK0cb1YYRbzbG8uuYhipe2/s1600/HNM_1938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqtRmTiBKXQEJTa1-Plo1_XRKYJEUoapXR0BpgsiGByCe_azE8iE7Hprh3qezz8eJ1da301tj9YYkjR5ZGYPy6tYjKKX0VMXDngNwbL7wd6b-35MLuQU9lCfK0cb1YYRbzbG8uuYhipe2/s400/HNM_1938.JPG" width="400" /></a></div>
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<o:p> </o:p><br />
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<img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ79EEzne1RASRMYCNmDLZ_PHxvfDXOWBkj8e4n0XTeXD0Fn9k7iYxNbTaQMBjlwg1cJqUmDCyWA39dp6biLJI76uLQtkb3hrg7NM2QuRR5F_2bnOXF7N0-4ENSQOJrnK34J4fkLFE1fMy/s320/HNM_1881.JPG" width="320" /></div>
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<span style="font-family: Calibri;"><em><strong>Sun dried Tomato and Garlic Tilapia</strong></em><o:p></o:p></span></div>
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<span style="font-family: Calibri;">Turn on your oven to Broil<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Pat the <strong><em>fillets</em></strong> dry and place on a coated baking pan.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Spread a large teaspoon of the <em><u>California Sun-Dry Tomato
and Garlic</u></em> mixture on each piece of fish and broil for 12 to 14 minutes.<span style="mso-spacerun: yes;"> </span>Fish should be slightly brown and crispy on
the top when ready.<span style="mso-spacerun: yes;"> </span>That’s it, that’s
all.<span style="mso-spacerun: yes;"> </span>This fish was amazing and tasted
like I had marinated it overnight.<o:p></o:p></span></div>
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Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-75657717315700336772013-07-29T04:56:00.000-07:002013-07-29T20:21:21.651-07:00Green Olive Crusted Mahi Mahi<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwrNT_PGXSBWwR9UyV9QjPsup_tIib3ulpw2gdCEJ4vytbetN-iakrENfnIFb1DAsn1mvO_ZQ8z4jYOMfKUmePAnHwmQnRj4ZfBOBZSTf3CuiyUczqEqt0MMnC84H8GWH82-DamCGQLd_/s1600/HNM_1869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwrNT_PGXSBWwR9UyV9QjPsup_tIib3ulpw2gdCEJ4vytbetN-iakrENfnIFb1DAsn1mvO_ZQ8z4jYOMfKUmePAnHwmQnRj4ZfBOBZSTf3CuiyUczqEqt0MMnC84H8GWH82-DamCGQLd_/s400/HNM_1869.JPG" width="400" /></a></div>
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<span style="font-family: Calibri;">So last night I posted the Roasted Vegetables and here is
what I paired them with.<span style="mso-spacerun: yes;"> </span><em><strong>Green Olive
Crusted Mahi Mahi fillets</strong></em>. <span style="mso-spacerun: yes;"> </span>You can make
your own green olive paste consisting of <strong><em>pureed green olives, garlic, salt and
pepper</em></strong>.<span style="mso-spacerun: yes;"> </span>Or, you can sheet like I did and
buy the pre-made kind.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<span style="font-family: Calibri;">Turn oven on broil:<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Place fish on a foiled baking sheet<span style="mso-spacerun: yes;"> </span>Make sure to pat it dry before spreading the
paste on it.<span style="mso-spacerun: yes;"> </span>Spread the green olive
paste evenly on the top of each fish.<span style="mso-spacerun: yes;"> </span>I
also took a piece of<strong><em> herb butter</em></strong> and stuck in right in between my fillets. </span><br />
<span style="font-family: Calibri;"></span><br />
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<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Place fish on the middle tray in the oven and broil for 10 to 12 minutes
or until golden brown on the tops.<o:p></o:p></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>After baking, remove
from oven and squeeze fresh<strong><em> lemon juice</em></strong> over the Mahi.<span style="mso-spacerun: yes;"> </span></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-38470156608901663932013-07-28T14:24:00.000-07:002013-07-28T14:24:35.524-07:00Roasted Vegetables with Truffle Oil, Almonds and Applewood Smoked Sea Salt
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<span style="font-family: Calibri;">I’m trying my best to eat clean this week as I move into my second week of boot camp.<span style="mso-spacerun: yes;"> </span>I loaded up my grocery
cart with various veggies and a couple different cuts of fish.<span style="mso-spacerun: yes;"> </span>Tonight we’re having Green Olive Crusted Mahi
Mahi and the roasted veggie concoction I came up with.<span style="mso-spacerun: yes;"> </span>I can smell it cooking in the oven as a write
this blog and the smells are delightful.<span style="mso-spacerun: yes;">
</span>I'm new to cooking with white truffle oil so I’ve been trying a lot of
different things with it.<span style="mso-spacerun: yes;"> </span>This is also
the first time I’ve ever used the smoked sea salt and I’m anxious to see how it
turns out.<span style="mso-spacerun: yes;"> </span>The salt is Pacific flake
sea salt, smoked over real Applewood from the Yakima Valley in Washington
State.<span style="mso-spacerun: yes;"> </span>I found it randomly near the specialty cheeses
at Publix and I was intrigued by its unique description.<span style="mso-spacerun: yes;"> </span>The bottle says it has a smoother flavor than
most salts and can be used during cooking or as a finishing salt.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span><o:p></o:p></span> </div>
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<span style="font-family: Calibri;">I pre-heated my oven to 375 degrees and sprayed my large
Stoneware Pan with a little Pam.<span style="mso-spacerun: yes;"> </span>After
chopping up my veggies, I drizzled a little white truffle oil over them, raw
slivered almonds and 2 pinches of the salt and distributed evenly.<span style="mso-spacerun: yes;"> </span>Bake for 45 minutes, tossing ever 10 minutes
or so to prevent burning.<span style="mso-spacerun: yes;"> </span>They should
look brown and caramelized when done cooking. <o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></em></strong><br />
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;"></span></em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">12 to 15 Brussel Sprouts, trimmed and halved<o:p></o:p></span></em></strong></div>
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">
</span></em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">1 Large Yellow Onion, cut into wedges<o:p></o:p></span></em></strong></div>
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">
</span></em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">1 extra Large Carrot, chopped<o:p></o:p></span></em></strong></div>
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">
</span></em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon Applewood Smoked Sea Salt<o:p></o:p></span></em></strong></div>
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">
</span></em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon White Truffle Oil<o:p></o:p></span></em></strong></div>
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">
</span></em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">¼ cup Slivered Raw Almonds<o:p></o:p></span></em></strong></div>
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">
</span></em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong><em><span style="font-family: Georgia, "Times New Roman", serif;">Pepper to taste</span></em></strong> <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-79710062749513374862013-07-26T05:09:00.002-07:002013-07-26T05:09:46.809-07:00Squash Hash with Poached Eggs
<br />
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Morning Everyone!<span style="mso-spacerun: yes;"> </span>I
completed my first week of 5:45am boot camp and I’m feeling accomplished.<span style="mso-spacerun: yes;"> </span>I’m also feeling sore but I know it will all
be worth it in the end.<span style="mso-spacerun: yes;"> </span>Because I’ve
been getting up earlier, I’ve had more time to write on my blog and that too
makes me feel good too!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">I’m not much of a power bar, cereal kind of girl when it
comes to my breakfast.<span style="mso-spacerun: yes;"> </span>I love my eggs
and a hot meal in the morning.<span style="mso-spacerun: yes;"> </span>If you
pre-cut your veggies the night before, you can whip this up in less than 10
minutes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Start by boiling some water with a little vinegar in
it.<span style="mso-spacerun: yes;"> </span>If you’ve never poached an egg
before, check out this easy instructional from Fabio Viviani.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>http://shine.yahoo.com/shine-food/easy-secrets-cooking-eggs-fabios-eggs-benedict-153800472.html<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">He’s cooking up one of my favorite breakfast meals, Eggs
Benedict.<span style="mso-spacerun: yes;"> </span>I watched this video a year or
so ago and it really helped me to master poaching an egg and making hollandaise
sauce.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I used <b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;">zucchini squash</span></b> and <b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;">patty pan squash</span></b> along with some <b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;">diced yellow onions</span></b>
to make my hash.<span style="mso-spacerun: yes;"> </span>Patty Pan squash is a
summer squash that has a similar taste to acorn or spaghetti squash.<span style="mso-spacerun: yes;"> </span>You can ask for it at your local farmers
market from summer to early August.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLWKh_AGP1UzZx0c0Br188_SE-51pX7kuCk76OoHCPVVdnUbUs-4DXt45em1-bNpuYa-V6LNABqtGpPykfQXD41KcnSW5Bx15mYrEt-a9p3khRypshaToj5Dkg9qFdXTF41nHkqEmQNlh/s1600/HNM_1741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLWKh_AGP1UzZx0c0Br188_SE-51pX7kuCk76OoHCPVVdnUbUs-4DXt45em1-bNpuYa-V6LNABqtGpPykfQXD41KcnSW5Bx15mYrEt-a9p3khRypshaToj5Dkg9qFdXTF41nHkqEmQNlh/s400/HNM_1741.JPG" width="400" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><o:p></o:p></span> </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a non-stick coasted small pan, sauté your onions and
squash with a 1/2 teaspoon of garlic salt and pepper.<span style="mso-spacerun: yes;"> </span>Cook for 5 minutes while eggs are also
cooking in a separate pot.<span style="mso-spacerun: yes;"> </span>I served this
dish with <b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;">herb buttered toast and topped my eggs with some fresh Thyme.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqg1PZee9BdilHM8KZNwV3365hJxlhNfcBmwlUXhdB6VyLTg_8-fTM57nu7MKnhyWM4vBgFaPpkmJNxKl7X65FLu9xtaUFnH0EzrybVSSM1qAUQ8joazBrJp8WEYbJcEVr0fUgALuA63bX/s1600/HNM_1755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqg1PZee9BdilHM8KZNwV3365hJxlhNfcBmwlUXhdB6VyLTg_8-fTM57nu7MKnhyWM4vBgFaPpkmJNxKl7X65FLu9xtaUFnH0EzrybVSSM1qAUQ8joazBrJp8WEYbJcEVr0fUgALuA63bX/s320/HNM_1755.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"><span style="mso-spacerun: yes;"></span><o:p></o:p></span></b></span> </div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-26959850711946987462013-07-24T09:26:00.001-07:002013-07-25T18:06:43.807-07:00Over Easy Veggie Delight<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuhNQTOB3cs3hLOsL6ysFETBItXY5zIBRIDJII39dNXhrGoOx8IWYJkHCiwHWBlJsjEO-VcuTid9C7MLjFEZBYYw2Yu4RT0R_BRoibeY73AlN943Hw21o9OTzM1Bf0b9ssUPNstO2DbMB/s1600/HNM_1719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuhNQTOB3cs3hLOsL6ysFETBItXY5zIBRIDJII39dNXhrGoOx8IWYJkHCiwHWBlJsjEO-VcuTid9C7MLjFEZBYYw2Yu4RT0R_BRoibeY73AlN943Hw21o9OTzM1Bf0b9ssUPNstO2DbMB/s400/HNM_1719.JPG" width="400" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I’m up and at em this morning continuing my first week of
5:45am boot camp.<span style="mso-spacerun: yes;"> </span>Yes, I’m crazy!<span style="mso-spacerun: yes;"> </span>I feel great aside from the soreness and I’m
extra motivated this week to focus on my blog.<span style="mso-spacerun: yes;">
</span>I really wasn’t hungry when I first got home so I decided to give
breakfast a little more effort and here's what I came up with.</span></div>
<br />
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Over Easy Veggie Delight</span></i></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiun4m6uIRZHDlW_aymABH-M4xyQuJYWCY28Nl_fCzkddfPrbiiyfbqcwd3BzL8cjz8kezdWjjzX_jcnLxUT5XBrB3DiYvPUyXYjNPNvaLTCjCYoWLO09Qhbj2fdMlCPfLjy7BCM03hoXNB/s1600/HNM_1724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiun4m6uIRZHDlW_aymABH-M4xyQuJYWCY28Nl_fCzkddfPrbiiyfbqcwd3BzL8cjz8kezdWjjzX_jcnLxUT5XBrB3DiYvPUyXYjNPNvaLTCjCYoWLO09Qhbj2fdMlCPfLjy7BCM03hoXNB/s400/HNM_1724.JPG" width="400" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">First break out the Mandolin Slicer which we’ve talked about
before.<span style="mso-spacerun: yes;"> </span>Use the blade for shredding and
get to work!<span style="mso-spacerun: yes;"> </span>Be careful not to cut yourself
by using the protective hand held piece when slicing smaller foods.<span style="mso-spacerun: yes;"> I shredded the pepper, leeks, and brussel sprouts first and saute them in a coated pan with a little garlic paste. Cook for 1 minute so you can keep as many nutrients from the veggies as possible. Push veggie mixture to the side, crack in 2 eggs and cover. Cook for about 3 minutes for an over easy egg. While the eggs are cooking, toast your bread and spread a little bit of herb butter on it. (gotta have a little fat) I used the Kerry Gold Herb-ed Butter. It is my absolute favorite brand of butter. </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I<i><b>ngredients:<o:p></o:p></b></i></span></div>
<i><b><br /></b></i>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<i><b><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">2 Brussel Sprouts<o:p></o:p></span></b></i></div>
<div style="text-align: justify;">
<i><b><span style="font-family: Calibri;"> 1 Mini Yellow Pepper</span></b></i></div>
<div style="text-align: justify;">
<i><b><span style="font-family: Calibri;"><o:p></o:p></span></b></i><br /></div>
<div style="text-align: justify;">
<br />
<i><b><span style="font-family: Calibri;"> 1 inch piece of a leek</span></b></i></div>
<div style="text-align: justify;">
<i><b><span style="font-family: Calibri;"><o:p></o:p></span></b></i><br /></div>
<div style="text-align: justify;">
<i><b><span style="font-family: Calibri;">1 teaspoon garlic paste<o:p></o:p></span></b></i></div>
<div style="text-align: justify;">
<br />
<i><b><span style="font-family: Calibri;">2 eggs<o:p></o:p></span></b></i></div>
<div style="text-align: justify;">
<i><b><br /></b></i></div>
<div style="text-align: justify;">
<i><b><span style="font-family: Calibri;">1 slice of Sesame Seed Sprouted Grain Toast</span></b></i></div>
<div style="text-align: justify;">
<i><b><br /></b></i></div>
<div style="text-align: justify;">
<i><b><span style="font-family: Calibri;">1/2 teaspoon butter </span></b></i></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLf6VXTTUbsAvYBafhyphenhypheniDVce1EkBgZpRMrLDUrBunEuE0_M5mKIpI9FUM53U7hjuGVRJo1UM0sty8bq-jQVnsp0hRibzvWNsDtOwrPADzZnOkYF3T6CqLDN4h6j1U4lONKGdMp7zGTRJc/s1600/eggs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<br />
<br />
Enjoy!<br />
<span style="font-family: Calibri;"><o:p></o:p></span><br /></div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-17366237550071260532013-07-23T15:32:00.000-07:002013-07-23T15:43:50.141-07:00Tuna Salad with Peas and Quinoa Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgske0SBMUxiwrnXLS9C4Qw2Hn-BPxcoyd6b23A8bOOo7owyRmM_KMZ7pKD18hQlv3fbbrFyWaNXUbslEB0uyyODpZ3b1GeTjcP53ONn719fhDj0Z_jPflD7gzbpuPUfLeUexOR02TshYRt/s1600/HNM_1397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgske0SBMUxiwrnXLS9C4Qw2Hn-BPxcoyd6b23A8bOOo7owyRmM_KMZ7pKD18hQlv3fbbrFyWaNXUbslEB0uyyODpZ3b1GeTjcP53ONn719fhDj0Z_jPflD7gzbpuPUfLeUexOR02TshYRt/s400/HNM_1397.JPG" width="400" /></a></div>
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<div class="MsoNormal">
In my pantry, you can usually find a can of tuna and some
pasta at all times.<span style="mso-spacerun: yes;"> </span>As a child I
remember my mother making this dish a lot (probably because it was cheap eats<span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;"></span></span>)<span style="mso-spacerun: yes;"> </span>Sometimes the best things in life are nearly
free, right?<span style="mso-spacerun: yes;"> </span>This whole meal to feed a
family would cost under $8 and fills you up!<span style="mso-spacerun: yes;">
</span>I spruced it up from the original recipe with a little dill and white
truffle oil.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial Unicode MS","sans-serif";">Tuna Salad
with Peas and Quinoa Pasta</span></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial Unicode MS","sans-serif";">Ingredients:</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial Unicode MS","sans-serif";">2 Can Solid White Albacore
Tuna in Water</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial Unicode MS","sans-serif";">I box Ancient Harvest
Quinoa Shells</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial Unicode MS","sans-serif";">1 Small Bag of Frozen
Peas-Defrosted</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial Unicode MS","sans-serif";">1 Medium Yellow Onion</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial Unicode MS","sans-serif";">3 Tablespoons Reduced Fat
Mayo with Olive Oil</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial Unicode MS","sans-serif";">1 Teaspoon Lemon Juice</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial Unicode MS","sans-serif";">1 Teaspoon White Truffle
Oil</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial Unicode MS","sans-serif";">Dash of Cayenne Pepper</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial Unicode MS","sans-serif";">1 Teaspoon Fresh or Dried
Dill Weed</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial Unicode MS","sans-serif";">Salt to Taste </span></b><br />
<strong><span style="font-family: Arial Unicode MS;"></span></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mL8fCgmgCvgPBzAit8uqgsQAn9ebNc4qocHMtmsVKOLjmQhS88DM_GB3KPy2qv5qCEyMDarpf4TWZHPA5HCqddMjciGFf1bzju4QnkA_rmvmtxNYsKH2DNU4h7IRGCr2hmlUf8oRIO1J/s1600/HNM_1402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mL8fCgmgCvgPBzAit8uqgsQAn9ebNc4qocHMtmsVKOLjmQhS88DM_GB3KPy2qv5qCEyMDarpf4TWZHPA5HCqddMjciGFf1bzju4QnkA_rmvmtxNYsKH2DNU4h7IRGCr2hmlUf8oRIO1J/s400/HNM_1402.JPG" width="400" /></a></div>
<strong><span style="font-family: Arial Unicode MS;"></span></strong> </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook Pasta according to box directions and let cool.<span style="mso-spacerun: yes;"> </span>Mix all ingredients together and refrigerate
for at least an hour to chill.<span style="mso-spacerun: yes;"> </span>Top with additional
dill before serving (optional)</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Where to find White
Truffle Oil</b>:<span style="mso-spacerun: yes;"> </span>I bought mine on Amazon
and it was $14.50 with free shipping.<span style="mso-spacerun: yes;">
</span>The good news is that a little goes a long way so the cost is totally
worth it.</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">What else White
Truffle Oil is used For</b>:<span style="mso-spacerun: yes;"> </span>I put this
stuff on everything!<span style="mso-spacerun: yes;"> </span>I jazz up a can of
soup, drizzle it on cheese and crackers, veggies, potatoes, and use in
pasta.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGSDem1O_DkI7gf6xvhtFaM8MaVC7MUMgfwsRTUMs7HpjG5_8LkCfE0DAqRRJuzS1s0drD758vCskkG-hviqB-MK1cAtpmWrlNmCYZD6KT5t8I3z0sWQlmJCNk-mSHxsVvBnXGUQJHJE6/s1600/framepic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGSDem1O_DkI7gf6xvhtFaM8MaVC7MUMgfwsRTUMs7HpjG5_8LkCfE0DAqRRJuzS1s0drD758vCskkG-hviqB-MK1cAtpmWrlNmCYZD6KT5t8I3z0sWQlmJCNk-mSHxsVvBnXGUQJHJE6/s320/framepic.jpg" width="320" /></a></div>
</div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2C5RZU2lQmUPypwI0VQOxdF1cy2dirrhKIaolPfQs8Iq7qaI9bDUnHOBnqGQRpjSXT7q9gF8LxhcDygA8CcH9nFBDmJLXqOY1QucmfuDdCWdPjlZgXiyKchg9EciAu_lg-wm2REngb5Z7/s1600/HNM_1698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2C5RZU2lQmUPypwI0VQOxdF1cy2dirrhKIaolPfQs8Iq7qaI9bDUnHOBnqGQRpjSXT7q9gF8LxhcDygA8CcH9nFBDmJLXqOY1QucmfuDdCWdPjlZgXiyKchg9EciAu_lg-wm2REngb5Z7/s320/HNM_1698.JPG" width="320" /></a></div>
<br />
</div>
<div class="MsoNormal">
Mashed Turnips with White Truffle Oil</div>
<div class="MsoNormal">
Here are a few links to other recipes that contain White
Truffle Oil( these are not my recipes): <a href="http://www.melangery.com/2012/11/mashed-turnip-with-white-truffle-oil.html">http://www.melangery.com/2012/11/mashed-turnip-with-white-truffle-oil.html</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cauliflower Soup with White Truffle Oil</div>
<div class="MsoNormal">
<a href="http://www.simplelivingeating.com/2012/12/french-fridays-with-dorie-creamy.html">http://www.simplelivingeating.com/2012/12/french-fridays-with-dorie-creamy.html</a></div>
<div class="MsoNormal">
White Truffle Parmesan Fries</div>
<div class="MsoNormal">
<a href="http://www.babble.com/best-recipes/white-truffle-oil-parmesan-oven-fries/">http://www.babble.com/best-recipes/white-truffle-oil-parmesan-oven-fries/</a></div>
<div class="MsoNormal">
<br /></div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-24564528250162773462013-07-22T04:58:00.000-07:002013-07-23T10:58:28.408-07:00Grilled Chicken Breasts, Topped with Red Pepper Jelly and White Cheddar Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinM9FbRYsvq-oX3gd1Mtt6kqp6wbafjCGjKmPFxwrx3oy3lSctM62LPxCtcH5HjuextKejZU0Xg9Y5WxXBkG7Qs2ikhvfnqBhypF1Oaf77gIndBpkLjB3R05p2NI6ZV0iEuQnhEPIZmYHW/s1600/HNM_1184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinM9FbRYsvq-oX3gd1Mtt6kqp6wbafjCGjKmPFxwrx3oy3lSctM62LPxCtcH5HjuextKejZU0Xg9Y5WxXBkG7Qs2ikhvfnqBhypF1Oaf77gIndBpkLjB3R05p2NI6ZV0iEuQnhEPIZmYHW/s400/HNM_1184.JPG" width="400" /></a></div>
<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Hi folks!<span style="mso-spacerun: yes;"> </span>It’s been
quite some time since my last blog.<span style="mso-spacerun: yes;"> </span>Have
no fear; I haven’t stopped experimenting or taking photos of my food.<span style="mso-spacerun: yes;"> </span>I just haven’t had the time to write it all
down.<span style="mso-spacerun: yes;"> </span>I made this dish back in May actually
and it happens to be the last time I grilled anything. (need more propane-too
lazy to refill)<span style="mso-spacerun: yes;"> </span>The last few months have
been a whirl wind.<span style="mso-spacerun: yes;"> </span>Between turning 30,
wedding events for friends, singing gigs and vacations, I have just dropped the
ball regarding this blog.<span style="mso-spacerun: yes;"> </span>I can’t wait
to tell and show you all of the things I’ve made and places I’ve visited since
my absence.</span><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>So…… here we go:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I recently discovered <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">red pepper jelly</i></b> as you may have
noticed from past recipes.<span style="mso-spacerun: yes;"> </span>It’s pretty
much the bee’s knees :)<span style="mso-spacerun: yes;"> </span>it’s great on toast, crackers with cheese, omelets,
wraps, sandwiches and now <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Grilled Chicken Breasts topped with Red
Pepper Jelly and Cheddar Cheese<o:p></o:p></i></b></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Ingredients:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">2 Boneless Skinless Chicken Breasts<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">2 tablespoons Red Pepper Jelly<o:p></o:p></span></div>
<br />
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">2 Thick Slices of Reduced Fat White Cheddar Cheese<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">¼ cup Reduced Sodium Soy Sauce<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">¼ cup Olive Oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">¼ cup Lemon Juice<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA81B7CpsjmSvIcxeQrzmDT5bRbKHYKXf5YjYXL1lVWq61Ho6AwJ2ln9t98YV6lLFVuJ4mtj3aLRwKriANdHlFu6zovueXpsR8xjtiqVAAW1Nk5EzBD3X3TsXphOyiYbPhYjyWgcZEC_k/s1600/HNM_1158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA81B7CpsjmSvIcxeQrzmDT5bRbKHYKXf5YjYXL1lVWq61Ho6AwJ2ln9t98YV6lLFVuJ4mtj3aLRwKriANdHlFu6zovueXpsR8xjtiqVAAW1Nk5EzBD3X3TsXphOyiYbPhYjyWgcZEC_k/s320/HNM_1158.JPG" width="320" /></a></div>
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<span style="font-family: Calibri;">First I start by marinating my chicken for 1 hour with equal
parts of each:<span style="mso-spacerun: yes;"> </span>soy sauce, lemon juice
and olive oil.<span style="mso-spacerun: yes;"> </span>I only grilled 2 breasts
so I used about a ¼ cup equal parts and would double the amount when doubling
the chicken.<span style="mso-spacerun: yes;"> </span>The acidity of the lemon
juice helps to tenderize the meat before grilling.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Ok, now we’re ready to throw it on the grill!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pre-heat grill over high heat.<span style="mso-spacerun: yes;"> </span>Spray each side with non-stick oil and grill
for about 4 to 5 minutes on each side.<span style="mso-spacerun: yes;">
</span>The internal temperature should be at least 165 degrees F.<span style="mso-spacerun: yes;"> </span>Turn off the grill but leave the chicken on
the rack and quickly spread the jelly on each breast and top with cheese. <span style="mso-spacerun: yes;"> </span>Close the lid and wait for the cheese to
melt.<span style="mso-spacerun: yes;"> </span>The chicken is continuing to cook
so you don’t want to leave it on the grill for to long.<span style="mso-spacerun: yes;"> </span>The chicken will be piping hot and by shutting
the grill lid it allows the cheese to melt faster. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Now we’re ready to
eat :)<span style="mso-spacerun: yes;"> </span>I served this dish with a Simple Zucchini salad
that you can find on my blog from back in June.<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span>Bon appetite!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9-ZzGLyTsjVmWitX-Qctb9u1WWCCl20XcqhRXpsfYw7rTZ_8merFrWxCcollmOEWF1mtV596lo_vkuIMRK7wPSnNPNHmk2cn3g5TIau0DXjB4v1ybDtcCNobMecK9K75y2DLFspdHXlb/s1600/chix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9-ZzGLyTsjVmWitX-Qctb9u1WWCCl20XcqhRXpsfYw7rTZ_8merFrWxCcollmOEWF1mtV596lo_vkuIMRK7wPSnNPNHmk2cn3g5TIau0DXjB4v1ybDtcCNobMecK9K75y2DLFspdHXlb/s320/chix.JPG" width="320" /></a></div>
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Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-60133960157190571262013-06-03T16:10:00.000-07:002013-06-03T16:10:17.221-07:00Butternut Squash Mash with Gorgonzola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsND7Poc-A_HtL-jtXYV6f63BmjxGXzyBcX9C7EU_aLzFveY7piNTICXUq8Tnkr4z2ULxjUPFVlAYfZ7pHPQE3fO-0nyZl_IYutObHemcoqRrEizarwjpuAI5dlvoPWsqKjxSl8qdPoce2/s1600/HNM_1328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsND7Poc-A_HtL-jtXYV6f63BmjxGXzyBcX9C7EU_aLzFveY7piNTICXUq8Tnkr4z2ULxjUPFVlAYfZ7pHPQE3fO-0nyZl_IYutObHemcoqRrEizarwjpuAI5dlvoPWsqKjxSl8qdPoce2/s400/HNM_1328.JPG" width="400" /></a></div>
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<br />
Tonight we threw a couple steaks on the grill and this was a great
alternative to mashed or baked potatoes. I used a bag of organic frozen
butternut squash which I love because it's much quicker than chopping and
peeling. I steamed the squash in the bag while I sautéed pureed
garlic in a small pot with a little olive oil on low. I added in some ready-made
chopped bacon, Gorgonzola and salt and pepper. Mix it up with a
spoon and cook for about 3 minutes.<o:p></o:p><br />
<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><o:p> </o:p></i></b></div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-63430828754376111482013-05-19T19:42:00.000-07:002013-05-19T19:42:34.584-07:00Simple Zucchini Salad (Raw foods)
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqSj0VXZNcGEVsMF6BaqagG7gmLuhUHQwBhYLFijDbLJwEIoa9OIUVLFTIxMuIcIcdaMATbD6IlVxcumkJFp0dpUD_82sfrTejyLWm3ei5SRmjUm_tc4Aa3WDZ3KG0RgDeBHG3UY1YuwF/s1600/HNM_1159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqSj0VXZNcGEVsMF6BaqagG7gmLuhUHQwBhYLFijDbLJwEIoa9OIUVLFTIxMuIcIcdaMATbD6IlVxcumkJFp0dpUD_82sfrTejyLWm3ei5SRmjUm_tc4Aa3WDZ3KG0RgDeBHG3UY1YuwF/s400/HNM_1159.JPG" width="400" /></a></div>
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<span style="font-family: Calibri;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Break out your mandolin for this healthy and simple side
dish.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em><strong>Ingredients<o:p></o:p></strong></em></span></div>
<em><strong>
</strong></em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em><strong>2 large zucchini’s <o:p></o:p></strong></em></span></div>
<em><strong>
</strong></em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em><strong>½ cup chopped onion<o:p></o:p></strong></em></span></div>
<em><strong>
</strong></em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em><strong>2 tablespoons olive oil <o:p></o:p></strong></em></span></div>
<em><strong>
</strong></em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em><strong>3 tablespoons red wine vinegar infused with garlic<o:p></o:p></strong></em></span></div>
<em><strong>
</strong></em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em><strong>Pinch of salt<o:p></o:p></strong></em></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em><strong>Garnish with dried thyme</strong> </em></span></div>
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<span style="font-family: Calibri;"><em><o:p></o:p></em></span> </div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-18588244792512468432013-04-27T10:01:00.002-07:002013-04-27T10:01:30.522-07:00Buffalo Chicken Sausage Flatbread with Butternut Squash, Sweet Peppers Pineapple and Rosemary<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Heat grill to 350 degrees.<span style="mso-spacerun: yes;">
</span>Remove chicken from casing and add hot sauce.<span style="mso-spacerun: yes;"> </span>Mix well so that the chicken absorbs all the
sauce.<span style="mso-spacerun: yes;"> </span>Cover a large grill basket with
foil and add chicken sausage, peppers, squash, rosemary and pineapple.<span style="mso-spacerun: yes;"> </span>Season lightly, mix and cover the contents
with the foil.<span style="mso-spacerun: yes;"> </span>Close the grill and cook
for 10 minutes.<span style="mso-spacerun: yes;"> </span>After the first 10
minutes, uncover and turn up the grill to 400 degrees.<span style="mso-spacerun: yes;"> </span>Cook for 10 minute more or until squash is
tender.<span style="mso-spacerun: yes;"> </span>During the last few minutes of
the cook time, place olive oil drizzled Naan bread directly on grill for one
minute per side.<span style="mso-spacerun: yes;"> </span>Plate the bread and top
with the grilled chicken mixture.<span style="mso-spacerun: yes;">
</span>Garnish with 5 to 6 pieces of fresh Dole arugula.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I hope you get a chance to try out this recipe.<span style="mso-spacerun: yes;"> </span>The sweetness of the pineapple and peppers
goes nicely with the spice of the sausage and nuttiness of the squash.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<strong><em>Ingredients:</em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong><em>1 small can DOLE crushed pineapple in 100% juice-drained<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong><em>1/2 cup DOLE fresh bagged Arugula<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong><em>1 shallot<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong><em>1 cup diced raw butternut squash<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong><em>1 package garlic Naan bread<o:p></o:p></em></strong></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong><em>1/2 cup chopped mini sweet peppers<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong><em>2 sprigs of fresh rosemary-chopped<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong><em>2 chicken sausage links<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong><em>2 tablespoons hot sauce<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong><em>1 teaspoon olive oil<o:p></o:p></em></strong></span></div>
<strong><em>
</em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong><em>All-purpose seasoning to taste<o:p></o:p></em></strong></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Recipe serves 3 to 4<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Prep Time-8 minutes<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Cook time 20 minutes<o:p></o:p></span></div>
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<br />Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-25442107117598916652013-04-24T08:19:00.001-07:002013-04-26T12:57:07.331-07:00Pearl Couscous, Butternut Squash and Kale in a Creamy Red Pepper Sauce (Dairy Free )<br />
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<span style="font-family: Calibri;">Hey there everyone…….last night I made up something new for
a recipe contest from <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">godairyfree.org</i></b><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">I had to use one of the <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">So Delicious Products</i></b> and I choose
to use their<strong><em> Unsweetened Coconut Milk</em><o:p></o:p></strong></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The grand prize winner will get $500 to spend at William
Sonoma which is one of my favorite foodie stores!<span style="mso-spacerun: yes;"> </span>There are two specific requirements to follow
with this submission:<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Must be dairy-free<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Must me vegan<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt 0.25in;">
<span style="font-family: Calibri;">So here it is, my <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Dairy
Free Vegan -Pearl Couscous, Butternut Squash and Kale in a Creamy Red Pepper Sauce<o:p></o:p></i></b></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I am no stranger to dairy-free cooking due to the fact that
my hubby is lactose intolerant. Im </span><span style="font-family: Calibri;">Not really sure what chemicals are in the
milk these days, so I’m happy to join him in his “dairy-free” journey.<span style="mso-spacerun: yes;"> </span>I used Israeli Pearl Couscous which contained no animal products, fresh veggies and finished it off with a creamy roasted red
pepper sauce.<span style="mso-spacerun: yes;"> </span>Unlike other couscous,
pearl couscous has the consistence of pasta. I love pasta, but it’s not the
best thing for you.<span style="mso-spacerun: yes;"> </span>Israeli Couscous is
high in fiber and contains a significant amount of vitamin C.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt; line-height: 115%;"><span style="font-family: Calibri;">Ingredients:<o:p></o:p></span></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">1 box Israeli Pearl
Couscous <o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">1 cup butternut
squash-I baked my own and cut it up.<span style="mso-spacerun: yes;"> </span>It’s
much easier to buy it pre-cut and uncooked.<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">4 large pieces of Kale-
make sure you remove the stems<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">1 small yellow onion<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">1 1/2 teaspoons garlic
paste<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">6 larger pieces of
jarred roasted red peppers<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">1/2 cup <b style="mso-bidi-font-weight: normal;">So Delicious Unsweetened Coconut milk</b><o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Dash of cayenne pepper
<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Drizzle of olive oil<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Salt to taste<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Serves 2 to 3<o:p></o:p></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Prep Time 8 minutes<o:p></o:p></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Cook time 15<o:p></o:p></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt; line-height: 115%;"><span style="font-family: Calibri;">Directions:<o:p></o:p></span></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I used some already cooked cubed butternut squash I had
handy in my freezer.<span style="mso-spacerun: yes;"> </span>I would suggest
cooking the squash alone a head of time for this recipe and then cut into
cubes.<span style="mso-spacerun: yes;"> </span>Be careful not to overcook the
squash because it will get mushy.<span style="mso-spacerun: yes;"> </span>I
baked mine at 350 for 15 minutes, let it cool and cut it up.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">First, follow the cooking instructions on the box of the
couscous.<span style="mso-spacerun: yes;"> </span>Drizzle a little olive oil in
a small pot, add garlic and cook over medium heat for 1 minute.<span style="mso-spacerun: yes;"> </span>Add the peppers and cook another 3
minutes.<span style="mso-spacerun: yes;"> </span>Transfer to food processor and
add in your coconut milk.<span style="mso-spacerun: yes;"> </span>Puree until
smooth and transfer back to pot, add cayenne, salt and simmer until couscous is
done cooking.<span style="mso-spacerun: yes;"> </span>At this point we are only
about 10 minutes into our couscous cooking, which took about 12 to 15 minutes.<span style="mso-spacerun: yes;"> </span>We can now sauté the onion, kale and
butternut squash together with a little more olive oil and a pinch of
salt.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Cover, and cook over medium low heat for 4 to
5 minutes.<span style="mso-spacerun: yes;"> </span>Last step is to plate your
food, couscous first, top with squash onions and kale, drizzle with your creamy
roasted red pepper sauce.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Enjoy!</span></div>
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Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com1tag:blogger.com,1999:blog-7328566359286242602.post-78770122869553896602013-04-05T14:38:00.001-07:002014-12-11T08:32:26.553-08:00Kale, Spinach and Honey Mango Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNd3ldgWHU8vDZiCPLU9pW7vfAv7kkkH_Bb_5hrOjyismHAO1uy02v97-vBJdJoyBYAhj25KiI5CJiMbu48SkLm_LV5wPsfAg9s1ZCCynghgwsX3l35T2I7zv4Fa6tBKpK1CH_Xu0LFLa/s1600/kale.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNd3ldgWHU8vDZiCPLU9pW7vfAv7kkkH_Bb_5hrOjyismHAO1uy02v97-vBJdJoyBYAhj25KiI5CJiMbu48SkLm_LV5wPsfAg9s1ZCCynghgwsX3l35T2I7zv4Fa6tBKpK1CH_Xu0LFLa/s400/kale.JPG" height="400" width="300" /></a></div>
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<br />
I'm just getting over being sick and my immune system could use a boost. This was super easy to make but you're going to need a decent blender. I'm using a <b><i>Cuisinart Smart Power Duet</i></b> that was given to me as a wedding gift four years ago. It makes great shakes and smoothies and has a second attachment food processor for sauces and chopping.<br />
<br />
<b><i>Ingredients:</i></b><br />
<br />
1 small can Dole Pineapple juice<br />
<br />
5 to 6 cubes of ice (omit if you use frozen fruit)<br />
<br />
1 handful of kale-removed from stems<br />
<br />
1 handful baby spinach<br />
<br />
1 half of a honey mango<br />
<br />
I didn't need to add sugar because the pineapple juice and the honey mango have just enough sweetness. Add all ingredients to blender and blend until smooth.<br />
<br />
Note-This makes 1 large cup. Double the recipe for 2 <br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Nutritional Bonus:<o:p></o:p></span></span></i></b></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><i>Kale has
become quite popular these days and for good reason.<span style="mso-spacerun: yes;"> </span>It is packed with nutrients and has even been
linked to aide in the prevention of certain cancers.<span style="mso-spacerun: yes;"> </span>It’s high in calcium, vitamin C and beta
carotene.<span style="mso-spacerun: yes;"> </span>I’ve used it for smoothies,
side dishes, salads and I’m excited to make my own kale chips soon.
<o:p></o:p></i></span></div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-74900389694055163002013-04-05T09:04:00.001-07:002013-04-05T09:19:17.524-07:00Pearl Couscous with Chicken Sausage, Kale and Tomato Aioli<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Lately, I haven’t had a lot of time to work on my blog.<span style="mso-spacerun: yes;"> </span>Just last night I made split pea soup with
cabbage and it turned out great.<span style="mso-spacerun: yes;"> </span>I didn’t
have the proper lighting or my camera though to capture it.<span style="mso-spacerun: yes;"> </span>I’m working on getting better quality photos
of my dishes and I haven’t been as motivated with what I’m currently
using.<span style="mso-spacerun: yes;"> </span>Any who, back to the blog……….<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">A few nights back I threw together a dish that I will definitely
make over and over.<span style="mso-spacerun: yes;"> </span>Pearl Couscous with
Chicken Sausage, Kale and Tomato Aioli.<span style="mso-spacerun: yes;"> </span>The
combination of the roasted tomato aioli, smokiness of the chicken sausage and
slightly bitterness of the kale, went perfectly over the soft pasta-liked
couscous. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Ingredients:<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">1 box Pearl Couscous<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">2 cups chopped kale<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Half of a small sweet
onion-chopped<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">I package pre-cooked
chicken sausage-cut into ½ inch pieces<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Drizzle of olive oil<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Roasted Tomato Aioli:<o:p></o:p></span></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">2 plum tomatoes<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">1 teaspoon red chili
paste<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">¾ cup tablespoons mayonnaise<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">2 garlic cloves<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Drizzle of olive oil<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Half of a small sweet
onion-chopped<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Dash of paprika<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Splash of white wine
vinegar<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Dash of salt<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">For the Roasted Tomato Aioli:
<o:p></o:p></span></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Start by firing up the
grill to medium heat.<span style="mso-spacerun: yes;"> </span>Rinse tomatoes,
cut in half and remove the seeds.<span style="mso-spacerun: yes;"> </span>Place
in tin foil with a little drizzle of olive oil and close tomatoes in foil.<span style="mso-spacerun: yes;"> </span>Grill for about 10 to 12 minutes and let
cool.<span style="mso-spacerun: yes;"> </span>While your tomatoes are grilling, sauté
onions and garlic with a little olive oil for about 4 minutes.<span style="mso-spacerun: yes;"> </span>Transfer into food processor and add the
tomatoes and remaining ingredients.<span style="mso-spacerun: yes;">
</span>Puree until smooth.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">For the Couscous
Mixture:<o:p></o:p></span></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Follow cooking instructions from the couscous box.<span style="mso-spacerun: yes;"> </span>As the couscous is cooking, sauté the chopped
onion for 2 minutes with another drizzle of olive oil.<span style="mso-spacerun: yes;"> </span>Add in the kale and chicken sausage and cook
for about 4 more minutes. <span style="mso-spacerun: yes;"> </span>When the couscous
is done, add in the kale, sausage and onion mixture to it.<span style="mso-spacerun: yes;"> </span>Plate your dish and drizzle the roasted
tomato aioli over top.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;"></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;"></span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7brDF84gVDQxuB7A33zKRtUNlDbuAuVbWZKqTGbwrmltZKhNRZgUgcVrxV0_Ipgyayaq3W0nPHBOpvpagWNapiI9jQWkZdCN9CQuE2ejEgO7Jw2aMiS4OgrWvYi84UnT0WSapj0eFco8E/s1600/pearlcombo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
</span></i><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Nutritional Bonus:<o:p></o:p></span></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Kale has become quite
popular these days and for good reason.<span style="mso-spacerun: yes;"> </span>It
is packed with nutrients and has even been linked to aide in the prevention of
certain cancers.<span style="mso-spacerun: yes;"> </span>It’s high in calcium,
vitamin C and beta carotene.<span style="mso-spacerun: yes;"> </span>I’ve used it
for smoothies, side dishes, salads and I’m excited to make my own kale chips
soon. <o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-8066998170639895272013-01-29T12:30:00.000-08:002013-01-29T12:30:02.380-08:00Sweet Potato Bisque (with a kick)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigp25n0xcbgrkorJsBtV6Frwa2wYGcYQ5qniwD6uELqul1x6I8b77gv862pui33dgnSdoMjMNwSuMw0hxU5PtUPmBHe4Tzw-LP7bdDVxh_R4MGdrLvoguDsSrm6d06oSRJjuvEXLvPyGCN/s1600/sweetp1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigp25n0xcbgrkorJsBtV6Frwa2wYGcYQ5qniwD6uELqul1x6I8b77gv862pui33dgnSdoMjMNwSuMw0hxU5PtUPmBHe4Tzw-LP7bdDVxh_R4MGdrLvoguDsSrm6d06oSRJjuvEXLvPyGCN/s400/sweetp1.JPG" width="400" /></a></div>
<b><i>What you will need :</i></b><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i><span style="font-family: Calibri;">1 ½ cups unsweetened almond milk<o:p></o:p></span></i></div>
<i><br /></i>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i><span style="font-family: Calibri;">1 shallot-minced with a garlic press<o:p></o:p></span></i></div>
<i><br /></i>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i><span style="font-family: Calibri;">3 sweet potatoes-peeled and steamed<o:p></o:p></span></i></div>
<i><br /></i>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i><span style="font-family: Calibri;">1 cup chicken or vegetable broth<o:p></o:p></span></i></div>
<i><br /></i>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i><span style="font-family: Calibri;">1 cup manchego cheese-shredded<o:p></o:p></span></i></div>
<i><br /></i>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i><span style="font-family: Calibri;">¼ cup canned green chilies <o:p></o:p></span></i></div>
<i><br /></i>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i><span style="font-family: Calibri;">1 teaspoon olive oil<o:p></o:p></span></i></div>
<i><br /></i>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><i>Salt and pepper</i><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Peel sweet potatoes, then steam in a pressure
cooker or stove top with 1 cup of water until soft. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>While the sweet potatoes
are cooking, dice ingredients and add shallots and olive oil to a soup pot.<span style="mso-spacerun: yes;"> </span>Saute shallots for 2 minutes, then remove
from heat.<span style="mso-spacerun: yes;"> </span>(if you are using fresh green
chilies, saute them with the shallots) <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Once the sweet potatoes
are cooled, dice and add to the pot.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Turn the heat up to medium and add the remaining
ingredients.<span style="mso-spacerun: yes;"> </span>Cook over medium heat for 5
minutes, and then simmer for 15 minutes.<span style="mso-spacerun: yes;">
</span>Transfer the contents to a blender or food processor until smooth and
creamy.<span style="mso-spacerun: yes;"> </span>You may need to add more almond
milk if the soup is too thick.<span style="mso-spacerun: yes;"> </span>Place the
blended soup back in the pot if the soup temperature isn’t to your
satisfaction.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;">Garnish with dried cilantro and shredded manchego.</span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-78615903182670389032012-12-17T17:15:00.000-08:002012-12-17T17:20:01.754-08:00Pancetta Wrapped Scallops topped with Mint Pesto-served over a Mozzarella White Wine Risotto<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIthOSKHTf-USenBh1yEGx2jruaSMBPC_E2pb1fyVufmL_1N1OTboUO4Bj-8Um0pF0FGwchPisbvRPphwnLdhuf9xRQWnaUdj7RjH1qUFADVLwbVSkGY2KPQ-1A1IaBJGYA9M3R2xMR28K/s1600/scallop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIthOSKHTf-USenBh1yEGx2jruaSMBPC_E2pb1fyVufmL_1N1OTboUO4Bj-8Um0pF0FGwchPisbvRPphwnLdhuf9xRQWnaUdj7RjH1qUFADVLwbVSkGY2KPQ-1A1IaBJGYA9M3R2xMR28K/s400/scallop.jpg" width="400" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Cook risotto according to packaging.<span style="mso-spacerun: yes;"> </span>Remove lid and add white wine, cheese and
herb-ed butter.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Wrap scallops with
pancetta and broil for 6 minutes.<span style="mso-spacerun: yes;"> </span>Top
risotto with carrots and fresh pesto.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Ingredients:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 large sea scallops<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup risotto<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 slices of Parma ham <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup shredded mozzarella cheese<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon herbed butter<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup white wine<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 small julienned carrot<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Salt and pepper to taste<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">For the pesto:<o:p></o:p></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup <span style="mso-spacerun: yes;"> </span>fresh mint<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/3 cup pine nuts<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 garlic cloves<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ basil fresh basil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup Romano cheese<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup extra virgin olive oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Squeeze of fresh lemon juice<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Puree in food processor<o:p></o:p></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-48887639356965740742012-12-17T08:02:00.000-08:002012-12-17T08:04:36.686-08:00Chicken and Swiss Roll-ups<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96hGB4umaOLyO27bxSdjDKql2bsyo3DiQ86Ex45n8mrwo4aLUQDIQ4VfxOBFxZ8N0qUGc2zIQucd2nJXycfXlrZEaT3ileJMH1FNsXsZ-uSiHWL-ggG3r8A3xPs61Lf_LoSF1qYF8F840/s1600/rollup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96hGB4umaOLyO27bxSdjDKql2bsyo3DiQ86Ex45n8mrwo4aLUQDIQ4VfxOBFxZ8N0qUGc2zIQucd2nJXycfXlrZEaT3ileJMH1FNsXsZ-uSiHWL-ggG3r8A3xPs61Lf_LoSF1qYF8F840/s400/rollup.JPG" width="386" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><i><b>Ingredients:</b></i></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><i><b>Boston lettuce<o:p></o:p></b></i></span></div>
<i><b>
</b></i><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><i><b>Swiss cheese<o:p></o:p></b></i></span></div>
<i><b>
</b></i><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><i><b>Salsa chicken cold cuts<o:p></o:p></b></i></span></div>
<i><b>
</b></i><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><i><b>Cucumber<o:p></o:p></b></i></span></div>
<i><b>
</b></i><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><i><b>Ranch<o:p></o:p></b></i></span></div>
<i><b>
</b></i><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><i><b>Pepper Jelly</b></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oeaNlf9eOMNC4_h6z3rC-qt8eHO_ysKf3jpqXu4dQy5swUXD1HzGtnhVxfhCP4lZ6SQVKNsJFIQ3SWdNmKnbH5Urh1SvmOn7SkglF4K4RC5gjtwWTeCYR2azJz5RIrXHYPs8g8kXrMCU/s1600/jelly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oeaNlf9eOMNC4_h6z3rC-qt8eHO_ysKf3jpqXu4dQy5swUXD1HzGtnhVxfhCP4lZ6SQVKNsJFIQ3SWdNmKnbH5Urh1SvmOn7SkglF4K4RC5gjtwWTeCYR2azJz5RIrXHYPs8g8kXrMCU/s320/jelly.jpg" width="235" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Give it some spice and it’s twice as nice!<span style="mso-spacerun: yes;"> </span>I recently visited an art festival where I
sampled various jellies.<span style="mso-spacerun: yes;"> </span>The one I ended
up purchasing was called “Hot Damn” and it’s made with Trinidad Scorpion Peppers.<span style="mso-spacerun: yes;"> </span>Guinness Book of World Records named it the “hottest
pepper in the world” in March 2011.<span style="mso-spacerun: yes;"> </span>I
can’t get enough of this stuff.<span style="mso-spacerun: yes;"> </span>I mix it
with mayo, ranch, put it in my eggs and I’ve even glazed meatballs with it.<span style="mso-spacerun: yes;"> </span>Today, I spiced up some chicken and swiss
roll ups for lunch.<span style="mso-spacerun: yes;"> </span>If you are
interested in purchasing <span style="mso-spacerun: yes;"> </span>this jelly
visit their website at </span><a href="http://www.mypepperjelly.com/"><span style="color: blue; font-family: Calibri;">www.mypepperjelly.com</span></a><o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Assemble and roll up.<span style="mso-spacerun: yes;">
</span>Use toothpick to hold each one in place.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEXpwAmoMPamssTJqk5Wkeab_rwd9XHfAb62ayH9pvFuhyqYMVN2pt6JhdgdSZBIISdDPNbFiXlLaIkRiTUJOgp8G-lUFQ5NGMjOqQw132qprY7Ledj9you1KLwf6XDCWwFX5jfs74xn0/s1600/rollup3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEXpwAmoMPamssTJqk5Wkeab_rwd9XHfAb62ayH9pvFuhyqYMVN2pt6JhdgdSZBIISdDPNbFiXlLaIkRiTUJOgp8G-lUFQ5NGMjOqQw132qprY7Ledj9you1KLwf6XDCWwFX5jfs74xn0/s320/rollup3.jpg" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-899544986847927102012-12-04T10:55:00.002-08:002012-12-04T10:55:27.551-08:00Pierogi Eggs Benedict<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9G6oJ4G6raDI1XCszz5MdTZ9aM3pn0t0Tq14rhD8ZIBMjZXFDcUK0SXStFCZkLZgxGbkCDx1LSyLTUIMepsWKUB_J39Hs6jF2pCNBF7rd0zPs2idjryZEM9knjlmvzq0o3EilkDWG0DF/s1600/eggs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9G6oJ4G6raDI1XCszz5MdTZ9aM3pn0t0Tq14rhD8ZIBMjZXFDcUK0SXStFCZkLZgxGbkCDx1LSyLTUIMepsWKUB_J39Hs6jF2pCNBF7rd0zPs2idjryZEM9knjlmvzq0o3EilkDWG0DF/s400/eggs1.jpg" width="317" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Eggs Benedict is what I usually order when out for
breakfast.<span style="mso-spacerun: yes;"> </span>It can be rather time consuming
at home and the timing and skill must be perfect.<span style="mso-spacerun: yes;"> </span>I didn’t have any bread on hand this
particular morning, so I had to improvise.<span style="mso-spacerun: yes;"> </span>With a box of frozen pierogies in the freezer, I replaced the english muffin and created something even better.<span style="mso-spacerun: yes;"> </span>For the eggs and the sauce, I followed the advice and video
demonstration of Fabio Viviani (top chef winner) (the link is below)<span style="mso-spacerun: yes;"> </span>I had no idea how to properly make poached
eggs or the hollandaise sauce, so I found this video quite helpful.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><b>Ingredients:</b></i></div>
<div class="MsoNormal">
<i><b>4 Pierogies- I used feta and spinach</b></i></div>
<div class="MsoNormal">
<i><b>4 large eggs</b></i></div>
<div class="MsoNormal">
<i><b>2tsp red wine vinegar</b></i></div>
<div class="MsoNormal">
<i><b>2tbsp salted butter, softened</b></i></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wegXEpMkRDnDlSpO0ptkRlW5SUN0qKjUKiSSvINgh1LuWzMwXKQFC-iSLywDr8m8hV_8Kvb-D9vEcY3FeIkrM-wE2iu5PWFQD1-8vHuvYfvxyTl_cP7-nByWFp53ZwrkaOgMiN8Lz6vn/s1600/eggs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wegXEpMkRDnDlSpO0ptkRlW5SUN0qKjUKiSSvINgh1LuWzMwXKQFC-iSLywDr8m8hV_8Kvb-D9vEcY3FeIkrM-wE2iu5PWFQD1-8vHuvYfvxyTl_cP7-nByWFp53ZwrkaOgMiN8Lz6vn/s400/eggs2.jpg" width="311" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook pierogies according to package, follow the recipe for
traditional Eggs Benedict, garnish with green onions.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Enjoy!</div>
<div class="MsoNormal">
<a href="http://screen.yahoo.com/easy-eggs-benedict-30920094.html">http://screen.yahoo.com/easy-eggs-benedict-30920094.html</a></div>
<div class="MsoNormal">
Eggs Benedict recipe was found above</div>
<div class="MsoNormal">
<br /></div>
Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-44451313208619540482012-10-24T09:02:00.000-07:002012-10-24T09:02:55.553-07:00Meatballs Marinara with Broiled Artichokes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkpWe_trsSI5dUfn_4mz6qzgcDmxnfTwaZXTYkL7rBEAdTJ5WBkKLt2BEZJMpB4V4FphqlPcEsxQ9Mjb_pgPTci_6ENj_tI9Blz7TmGZXQd7kyJNJTssRBdf7shfROTEe5JW7guZcB2UX/s1600/P1020996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkpWe_trsSI5dUfn_4mz6qzgcDmxnfTwaZXTYkL7rBEAdTJ5WBkKLt2BEZJMpB4V4FphqlPcEsxQ9Mjb_pgPTci_6ENj_tI9Blz7TmGZXQd7kyJNJTssRBdf7shfROTEe5JW7guZcB2UX/s320/P1020996.JPG" width="320" /></a></div>
<b>What you will need for this recipe:</b><br />
<br />
<i><b>1 pound ground beef (I went with a lean ground)</b></i><br />
<i><b>2 tablespoons grated Parmesan</b></i><br />
<i><b>1 egg-beaten</b></i><br />
<i><b>Fresh parsley-chopped</b></i><br />
<i><b>1/2 cup tomato paste</b></i><br />
<i><b>1 cup breadcrumbs </b></i><br />
<i><b>1 tablespoon garlic powder</b></i><br />
<i><b>salt and pepper</b></i><br />
<br />
Mix all ingredients together and form into 12 balls. Place on broiler pan 4 to 6 inches from heat. Broil meatballs for 7 minutes, then flip over for another 3 to 4. I used one large pan and broiled the artichokes and meatballs together to save time and energy.<br />
<br />
<b>Artichokes</b><br />
<br />
Use fresh or jarred for this recipe. I used a mixing bowl and tossed them in olive oil and bacon crumbles. Sprinkle a little salt over top before serving.<br />
<br />
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<br />
<div class="MsoNormal">
<b>For the marinara:</b><span style="mso-spacerun: yes;"><b> </b> </span><i>You
could use your favorite jarred sauce, but the fresh stuff is always the best.</i></div>
<div class="MsoNormal">
<i><b>8oz can plum tomatoes</b></i></div>
<div class="MsoNormal">
<i><b>2 cloves of garlic-chopped</b></i></div>
<div class="MsoNormal">
<i><b>1 tablespoon olive oil</b></i></div>
<div class="MsoNormal">
<i><b>Fresh basil chopped</b></i></div>
<div class="MsoNormal">
<i><b>Salt and pepper</b></i></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-71591221515875686232012-10-13T13:01:00.001-07:002012-10-13T13:01:14.923-07:00Endive and Arugula Salad with Grilled Skirt Steak<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8R1DQQH6qdv1wvJ27I1k5vxG91k6rSe3BnOpc98GMfhlgIhh7Mx0uP1XKfueM4rdvmkiZZGgpmdr3316GO-HnZO2TOvlpkDAoUtppnQhP2VOaT9xnb07FwQ7ea3SPVRXgGtEq2_-4aQX/s1600/P1030047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8R1DQQH6qdv1wvJ27I1k5vxG91k6rSe3BnOpc98GMfhlgIhh7Mx0uP1XKfueM4rdvmkiZZGgpmdr3316GO-HnZO2TOvlpkDAoUtppnQhP2VOaT9xnb07FwQ7ea3SPVRXgGtEq2_-4aQX/s400/P1030047.JPG" width="400" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em>1 bag Arugula <o:p></o:p></em></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em>2 Belgian Endives<o:p></o:p></em></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em>1 can hearts of palm<o:p></o:p></em></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em>10 to 12 pearl onions<o:p></o:p></em></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em>Skirt Steak<o:p></o:p></em></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em>½ cup dried cherries<o:p></o:p></em></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em>1 cup feta cheese<o:p></o:p></em></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em>Cherry tomatoes-cut in half<o:p></o:p></em></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em>Balsamic dressing</em></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><em><strong>Marinate steak in 1/4 cup red wine vinegar, 2 tablespoons olive oil, salt and pepper.</strong></em></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">While grill is heating, skewer onions and hearts of palm
together and drizzle with olive oil.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Grill each skewer for 3 minutes on each side.<span style="mso-spacerun: yes;"> </span>I also grill the steak for 3 minutes on each
side for medium rare.<span style="mso-spacerun: yes;"> </span>Assemble remaining
items on a plate and lightly toss once all ingredients are added.<span style="mso-spacerun: yes;"> </span>Remove steak and skewers from the grill and
place over the top and around your salad.</span></div>
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Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-90674727124579426312012-09-19T06:53:00.001-07:002013-08-01T11:38:32.073-07:00Cauiflower Goat Cheese and Peppered Bacon Mash<div class="separator" style="clear: both; text-align: center;">
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Here's a lighter version of creamy mashed potatoes by substituting cauliflower. I added in some pepper bacon, goat cheese and a splash of low fat milk.<br />
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Boil one head of cauliflower and drain once soft. Add in the goat cheese and stir with a spoon. Then, use a potato masher and smash the cauliflower. Add in bacon, splash of milk, salt and pepper and stir again with a spoon. Tip: You could also add fresh garlic or fresh rosemary instead of bacon. The bacon I used was dried in a bag, and peppered.<br />
<br />Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-8027397574349373492012-09-18T09:24:00.000-07:002012-09-18T12:14:05.986-07:00Flank Steak Bites<a href="http://www.blogger.com/%3Ca%20href=%22http://pinterest.com/crushingvoice/%22%3E%3Cimg%20src=%22http://passets-cdn.pinterest.com/images/about/buttons/big-p-button.png%22%20width=%2260%22%20height=%2260%22%20alt=%22Follow%20Me%20on%20Pinterest%22%20/%3E%3C/a%3E"><br /></a>
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<b><i>Ingredients:</i></b><br />
<b><i><br /></i></b>
<b><i>1 to 2 pounds marinated flank steak</i></b><br />
<b><i><br /></i></b>
<b><i>1 head butter lettuce</i></b><br />
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<b><i>1/2 cup mozzarella cheese</i></b><br />
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<b><i>12-18 cheery tomatoes-sliced</i></b><br />
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<b><i>1/2 cup Jalapeno cilantro Spread by Mezzetta</i></b><br />
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Jalapeno cilantro Sauce is store bought and delicious. This spread uses jalapenos for just the
right punch of heat while cilantro and garlic round out the flavor. The
Mexican-style cheese lends a creamy texture.<br />
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<i><b>Flank steak marinade:</b></i><br />
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<i><b>1 cup red wine vinegar infused with garlic</b></i><br />
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<i><b>1 cup olive oil</b></i><br />
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<i><b>half a lime, squeezed</b></i><br />
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Method:<br />
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Heat grill and cook for 5 to 6 minutes on each
side, depending on thickness. For medium rare, cook for 4 minutes on
each side with thinner pieces. Remove from grilled an slice into
bite-sized pieces. Cut lettuce into cup like pieces and top with steak, tomato, jalapeno cilantro sauce and cheese. <br />
<br />
Montreal Steak Seasoning<br />
<br />
Rub
steak with dry seasoning first. Transfer to a zip-lock bag and add
remaining liquids. Marinate for at least 2 hours. Take out of fridge 30
minutes before grilling. <br />
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Another option pictured above is a flank steak salad. This contains the same ingredients as the bites, in addition to avocado.Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0tag:blogger.com,1999:blog-7328566359286242602.post-8858879939299445262012-09-11T17:55:00.001-07:002012-09-11T17:55:12.064-07:00Crispy Sweet and Sour Tofu<div align="right" class="separator" style="clear: both; text-align: center;">
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Instead of panko or breadcrumbs, I used a store bought fried chicken batter for my crispy tofu. For the breading: Dip in egg whites first, then the chicken batter. I pan fried it canola oil and a couple drops of sesame oil. The dipping sauce was also store bought which made this another quick and easy meal. I garnished the tofu with roasted sesame seeds and reheated some left over rice from last night's Chinese food. Total Prep time: 15minutes</div>
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<strong><em>Ingredients: </em></strong><br />
<strong><em></em></strong><br />
<strong><em>1 package extra firm tofu-patted dry</em></strong><br />
<strong><em></em></strong><br />
<strong><em>2 egg whites</em></strong><br />
<strong><em></em></strong><br />
<strong><em>1 cup fried chicken batter</em></strong><br />
<strong><em></em></strong><br />
<strong><em>1 tablespoon toasted sesame seeds</em></strong><br />
<strong><em></em></strong><br />
<strong><em>salt and pepper</em></strong><br />
<strong><em></em></strong><br />
<strong><em>sweet and sour sauce</em></strong><br />
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<br />Follow Your Parkhttp://www.blogger.com/profile/10341868792734806311noreply@blogger.com0