tag:blogger.com,1999:blog-32512575273260942142024-02-20T16:53:05.115-08:00North Shore Bungalowmzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-3251257527326094214.post-3864316905020045252018-04-12T08:29:00.003-07:002018-04-12T08:29:46.932-07:00SIGN, SIGN EVERYWHERE A SIGN<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgG0R4JzOcgxTlmknu2lDuWp6yYUgZX12ihi3nFFMP35UNKnRTpo0Fk6NvMx9L3wU-KqJXrlhcPQuhfu-M0bTJtdTUqysntoEzmS3ErwcFseGiIGd34GgamLgCkQKh8TLc2nY3wexf4oE/s1600/3+new+signs+for+SM22+booth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1482" data-original-width="1304" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgG0R4JzOcgxTlmknu2lDuWp6yYUgZX12ihi3nFFMP35UNKnRTpo0Fk6NvMx9L3wU-KqJXrlhcPQuhfu-M0bTJtdTUqysntoEzmS3ErwcFseGiIGd34GgamLgCkQKh8TLc2nY3wexf4oE/s640/3+new+signs+for+SM22+booth.jpg" width="562" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEmPQ8QY1bcoHizaAStPycb16A4Ob0VYqfjFytMqDjdr-9TloohGvzpyT33Pn5L7IDRjXRzcZVgFm9e1fjFw66Gabd5VXho5e2NoG4ADskgk4tKIZVboH4y_o9VJ1_tTLz_DjRL9PHhn0/s1600/BL+and+WH+Word+Blocks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="734" data-original-width="1600" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEmPQ8QY1bcoHizaAStPycb16A4Ob0VYqfjFytMqDjdr-9TloohGvzpyT33Pn5L7IDRjXRzcZVgFm9e1fjFw66Gabd5VXho5e2NoG4ADskgk4tKIZVboH4y_o9VJ1_tTLz_DjRL9PHhn0/s640/BL+and+WH+Word+Blocks.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bK-bjDVDoJwfU9PpZRjnJuSYLV5QqaNxMrwvxppH6IDkgyHOKzX3OXpUBytpUkoxODkqz6F-cOWgZ93iUjCciedrU7Vu_H1rUqZF2-8ysYsVWAyIAAj1ASbIAZsU2g3IgA25RCyFonjs/s1600/BL+and+WH+Word+Blocks2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="679" data-original-width="1600" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bK-bjDVDoJwfU9PpZRjnJuSYLV5QqaNxMrwvxppH6IDkgyHOKzX3OXpUBytpUkoxODkqz6F-cOWgZ93iUjCciedrU7Vu_H1rUqZF2-8ysYsVWAyIAAj1ASbIAZsU2g3IgA25RCyFonjs/s640/BL+and+WH+Word+Blocks2.jpg" width="640" /></a></div>
and there's a ton more where those came from.<br />
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I've been so busy with my small business. I paint lots of signs and all kinds too but I also paint digital illustrations that I have on sale at my <a href="http://www.etsy.com/shop/studiom22" target="_blank">STUDIO M22 ETSY Shop</a>, check them out!<br />
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I'm not here on my blog much but I still love reading your posts! Keep it up girls and guys!<br />
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<span style="font-size: large;"><b><span style="font-family: Georgia, "Times New Roman", serif;">Bev </span></b></span>mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com2tag:blogger.com,1999:blog-3251257527326094214.post-67337937681572786542017-01-15T13:19:00.001-08:002017-01-15T13:37:50.916-08:00WORX Cordless Switch Driver<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWcXG5NfI7XsWLU7BJTIGa0ZaU7G0ir1evaK5g70uV7cRxqhb6pCwx4mZ6PMLC2H0tRw7DCWRAhxcRu812rACyiU3G7ykeoKXwDP83YtNFYEPjXInDZWYZON-CRTuSxPBzneSv3po7szq/s1600/IMG_8219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWcXG5NfI7XsWLU7BJTIGa0ZaU7G0ir1evaK5g70uV7cRxqhb6pCwx4mZ6PMLC2H0tRw7DCWRAhxcRu812rACyiU3G7ykeoKXwDP83YtNFYEPjXInDZWYZON-CRTuSxPBzneSv3po7szq/s640/IMG_8219.jpg" width="426" /></a></div>
Can I brag? I really gotta brag on this product. It's like sharing good, no, GREAT news you just can't keep inside! I make signs, I sell signs. I attach hanging hardware on the back of my signs. Whether it be a sawtooth hanger, or a D-Ring with either kind, I constantly have to pre-drill holes and drive in the screws. I love how I can easily switch from a drill bit to driver in a split second. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-XtWemxzdO7JCUNpudt9G-8tgA-pKFkobbcSVXLLNe22ngF-bVD-lA6MmCkeF_nHnNDIUPHl8CbGVYg7wj83hfSs96uiAZ9knIQk524uuXdpDYffX_JGcObQ34cpnhdGlBfHkTeZ-mjk/s1600/IMG_8211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-XtWemxzdO7JCUNpudt9G-8tgA-pKFkobbcSVXLLNe22ngF-bVD-lA6MmCkeF_nHnNDIUPHl8CbGVYg7wj83hfSs96uiAZ9knIQk524uuXdpDYffX_JGcObQ34cpnhdGlBfHkTeZ-mjk/s640/IMG_8211.jpg" width="506" /></a></div>
Here's a sample of a sign I just finished painting. My last step is to attached the hanging hardware in the back.<br />
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With this sign, I have decided to attached a D-Ring hanger. First I need to mark the center of the board, otherwise my sign will hang lopsided. Mark the center with an "X"<br />
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I pre drill the hole. As you can see with my WORX cordless switchdriver, I also have a flashlight to make drilling easy to see.<br />
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I easily switched to my drill bit in a split second! Drilled in the screw and the D-Ring. No time wasted!<br />
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My sign is hanging up in no time!<br />
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The WORX Switchdriver is so much powerful than my previous Ryobi Cordless Drill. Hubby can't believe how powerful and lightweight it is. We purchased ours at Menards just before Christmas and decided to get two, a his and hers (you'll notice mine is marked "hers") tool. He doesn't touch mine, I don't touch his. They both came with two batteries each, how cool is that?. There's so much more to this product that I am not familiar with so watch this video and you'll see how amazing this power tool is, you'll want to run to your local Menards and buy one...or two.<br />
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<a href="https://www.youtube.com/watch?v=0PH_glFoPJE" target="_blank">WORX Switch Driver Video</a><br />
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The only drawback I have and no longer a problem is that I needed to purchase "hex schank" drill bits. Three hex schank bits came in the package but you'll need more with different sizes UNLESS you have some on hand already. The hex shank on the end of the drill bit is important because that's what locks in to the chuck of the tool. <---- Did I just make sense there? Don't laugh if I didn't it!! ;)<br />
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I'm saving so much time with my new WORX Switchdriver, I now look forward to this last step of drilling and driving.<br />
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Disclaimer: This promotion post is not sponsored by WORX nor affiliated in anyway with WORX or Menards. These are just my own thoughts on this product and my love for it, I just had to share!mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com2tag:blogger.com,1999:blog-3251257527326094214.post-20842619513746731272016-12-12T11:33:00.001-08:002016-12-12T11:39:05.567-08:00Small Town Michigan Snow<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYqcagahpR0CyH98beWBGXQP-AcK9csjf7SZYnP3WrpS8qyxdruIcMlzzKFRkuSg-frsB7E7TeG3eucV6C2I8Csoueaz8_d7bZidLb11qDiQo6RKNtHWZhvVAY7CVgtPt09y_Cn0NrHmpm/s1600/Red+Barn+Next+to+Church+DEC+12+2016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYqcagahpR0CyH98beWBGXQP-AcK9csjf7SZYnP3WrpS8qyxdruIcMlzzKFRkuSg-frsB7E7TeG3eucV6C2I8Csoueaz8_d7bZidLb11qDiQo6RKNtHWZhvVAY7CVgtPt09y_Cn0NrHmpm/s640/Red+Barn+Next+to+Church+DEC+12+2016.jpg" width="426" /> </a></div>
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This beautiful red barn is next to our church</div>
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This spruce tree is in my backyard and I hope it lives forever!</div>
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This is my bungalow again (see previous post) but with the 2nd snowfall</div>
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The side of our bungalow</div>
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I've been meaning to put a red bow on this light post but I've been so busy I keep forgetting! </div>
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It snowed a lot yesterday. It came down gently but it was alot and times and pretty heavy. That's the kind of snowfall I love, especially at Christmas time. Not crazy about the ones that come in like a blizzard but they're few between.<br />
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This snow fall was a total separate one from my last post. Seems like the snowfalls here in Michigan where we live are the type that come and go in Nov and Dec. Come Jan and Feb. that's when they stick and stay through Mar.<br />
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I took my SLR Canon camera on purpose to take some good pictures. I'm still a novice but oh the pictures that came out were beautiful! Hope you're enjoying your Christmas season so far.<br />
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Until next time,<br />
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com12tag:blogger.com,1999:blog-3251257527326094214.post-73957731080573818992016-12-07T04:44:00.001-08:002016-12-07T04:44:45.464-08:00Christmas Bungalow<div class="separator" style="clear: both; text-align: center;">
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My stepson (K) and his wife (C) came to visit our Bungalow for the first time since we moved here over two years ago. They live in Serbia so it's not easy for them to stop by on a whim. We do wish they lived closer but that's life so we'll take what we can get.<br />
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The whole time K & C were up here, the threat of snow loomed. We had to drive to Grand Rapids to pick them up so I'm glad it didn't snow only because I would not want to travel in it.<br />
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The day after they left, we had a couple of inches of snow and this is what they missed. C thinks my house is cute and the perfect Christmas house because of it's color. I took this picture when the snow slowed down a bit and I'm so glad I did. All the snow has melted now and it's back to dry sidewalks and green lawns, at least for a couple of days - there's a snowstorm making it's way across the plains and it's planning to hit us tomorrow.<br />
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So, Merry Christmas from our bungalow to yours!<br />
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mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com4tag:blogger.com,1999:blog-3251257527326094214.post-68048922646260443862016-10-12T16:08:00.000-07:002016-10-12T16:10:28.146-07:00Kix Brooks Jambalaya<div class="separator" style="clear: both; text-align: center;">
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Hubby and I watched "You've Got Mail" last night on the CMT channel. I never watch the CMT channel because I don't listen to country music, as a matter of fact, I can't stand it! But please don't judge. Anyways, during commercial breaks this guy, Kix Brooks is not only a country music star but he has come out with his own cookbook titled, "<a href="http://www.kixbrooks.com/cookin-it-with-kix">Cookin' It With Kix</a>". So during the commercials breaks, he and his hostess (can't remember who she is or her name) made this dish and I watched it intently just as I did the movie. It looked so good! Oh the power of suggestion, I fall for it every time!! I went to the store today to buy the ingredients I needed. I made half the recipe only because it's just hubby and I and I knew I would still have leftovers. I will include the the original recipe (Kix' version) and will add my version in parenthesis.<br />
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1 4-6 lb. chicken or duck (I used two boneless chicken breasts)<br />
2 tbsps. KB's Shreveport Shake seasoning or other Cajun/Creole seasoning. (I used Old Bay seasoning)<br />
2 tbsps. vegetable oil (I used canola)<br />
1 lb. andouille sausage cut into 1/4 inch slices<br />
2 cups chopped yellow or white onions (I used half of one yellow)<br />
1 cup chopped green or red bell pepper<br />
1/2 cup chopped celery (completely forgot to buy this so I used a tsp. of celery seed)<br />
1 tsp. salt ( I ended up not using salt at all)<br />
1/2 tsp. cayenne pepper<br />
1/2 tsp. freshly ground black pepper<br />
2 cups peeled, seeded, and chopped tomatoes - optional (I used one)<br />
1 tbsp. chopped garlic<br />
3 bay leaves (I used two)<br />
2 cups long-grain rice, white or brown<br />
2 tsps. minced fresh thyme<br />
2 quarts chicken broth (I used one)<br />
1 lb. medium shrimp, peeled and deveined<br />
1 cup chopped green onions<br />
1/2 cup minced flat-leaf parsley<br />
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Season the chicken with two tablespoons of the seasoning. Heat oil in a large heavy pot over medium-high heat.<br />
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Add the chicken (skin side down) and sear for 5 minutes. Turn and sear the other side for 3 minutes. Remove chicken from the pot and drain on paper towels.<br />
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Add the sausage to the pot and cooking, stirring until browned.<br />
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Add the "Holy Trinity" of onions, bell pepper and celery (remember I used celery seed) and salt, cayenne pepper and black pepper. <br />
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Cook, stirring often until the veggies are softened, about 5 minutes.<br />
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Add the tomatoes, garlic and bay leaves and cook, stirring until the tomatoes release some juice, about 2 minutes.<br />
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Add the rice<br />
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Cook, stirring for 2 minutes.<br />
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Add the broth and thyme, stir<br />
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Add the chicken and bring it to a boil. Reduce the heat to medium-low, cover and simmer.<br />
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Stir occasionally until rice is done about 30 minutes.<br />
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Season the shrimp with remaining seasoning and add the shrimp to the pot. Cook until the shrimp turn pink, about 5 minutes. Remove pot from heat and let set for 15 minutes.<br />
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Serve immediately and garnish with green onions and parsley<br />
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Today is National Gumbo Day but I made Jambalaya instead! This bowl was full of goodness, it had 3 of my favorite meats, chicken-shrimp and andouille sausage. One bowl was plenty though and I'm so glad there are leftovers to have for lunch tomorrow. I made this dish all because I watched "You've Got Mail" and I recorded it so I can watch it again. I say this is a win-win!!<br />
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Until next time,<br />
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com6tag:blogger.com,1999:blog-3251257527326094214.post-10048503457388533682016-08-05T18:25:00.004-07:002016-08-05T18:25:49.375-07:00Sweet and Sour Trout<div class="separator" style="clear: both; text-align: center;">
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<b> FISH RECIPE</b><br />
1 lb. trout fillets boned and skinned<br />
1/4 cup cornstarch<br />
4 tablespoons sesame oil<br />
2 tbsps. sherry cooking wine<br />
1 green pepper, cut into 1" pieces<br />
1 red pepper cut into 1" pieces<br />
1 medium onion cut into 1/4 wedges and separated<br />
8 oz. can of pineapple chucks, drained, RESERVING all juice<br />
2 cups cooked rice (white or brown)<br />
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<b>SWEET AND SOUR SAUCE</b><br />
1/2 cup pineapple juice<br />
2 tbsps. brown sugar<br />
2 tbsps. cornstarch<br />
2 tbsps. cooking sherry wine<br />
2 tbsps. vinegar<br />
2 tbsps. catsup<br />
2 tbsps. soy sauce<br />
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Before you start on anything, if the rice isn't cooked yet, do it now. <br />
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I like to cook rice in our handy dandy rice cooker. Just throw it in the pot, cover and leave it until it's ready.</div>
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Next, make the Sweet and Sour sauce. In a small bowl, combine all sauce ingredients.</div>
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Mix well, set aside.</div>
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Heat sesame oil in a large skillet over medium heat.</div>
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Pat the trout fillets dry with paper towels and dredge in cornstarch.</div>
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Cook the fillets for 5-7 minutes on each side. Upon turning add 2 tbsps. of the sherry cooking wine.</div>
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Remove trout from pan and place on a platter, cover with foil to keep warm.</div>
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Heat 2 tbsps. of Sesame oil to the same skillet. Add peppers and onions. Stir fry for 3 minutes. I stir fried mine a little longer just because I like my vegies a little chard and more tender.</div>
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Add the sauce mixture to the skillet with the vegetables.</div>
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Stir sauce until it thickens.</div>
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Add the pineapple chunks and cooked till heated.</div>
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Serve with rice and enjoy!</div>
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Back during the Independence Day weekend, my hubby, our son and grandson, brother-in-law chartered a boat to go out on Lake Michigan to go fishing.</div>
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Here is our son holding the actual Lake Trout we just had for dinner tonight :)</div>
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Here are the men returning from their fishing trip.</div>
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I have never cooked trout before in my life but I figured it was similar to cooking Tilapia or perhaps even Salmon. I googled the lake trout recipe and as soon as I saw the link to this recipe and knew I had to look no more. This recipe is copied from www.lakemichiganangler.com. I knew I couldn't go wrong with that selection. </div>
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Hubby loved this dish much more than I expected. It was so good he even asked for seconds!! Shhh! Don't tell his doctor! ;) I loved it as well, when I read "Sweet and Sour" you didn't have to ask me twice. I now know how to cook trout! :)</div>
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Until next time,</div>
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mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com5tag:blogger.com,1999:blog-3251257527326094214.post-84400853295720590042016-07-23T06:21:00.000-07:002016-07-23T06:21:44.000-07:00Latest Creations for SaleMy days are overwhelmingly busy. I started my own small business from home with the help from my hubby who is also my financial advisor. I am an artist/handcrafter. I repurpose pallets to turn into all kinds of rustic signs but also use pine boards to paint on.<br />
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My son and grandson also came up for a visit during the holiday weekend, their first visit since our move up here to NW Mi. <br />
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I sell most of my hand painted items at a local artisan shop but I've also been busy with some custom work.<br />
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Here is what's keeping me busy:<br />
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I'm so fascinated with retro travel posters. The artistry involved in them can keep me busy studying them for hours. So, I was inspired to create one for our small resort town.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqWtmq8ZcrIknj8PaGeaOmYbvshTr2bCs1Ge3wk7Lilaz6Kgu7a-sAWRCTI4WF1Qd6xhi3iz0EbzbeWoB0k6Nv9cpVN3h2Hl9Npc7krLNEdTDKeXzzK8cb3WBTIc7cP6TWqfV0o3qnCyW/s1600/IMG_20160723_073144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqWtmq8ZcrIknj8PaGeaOmYbvshTr2bCs1Ge3wk7Lilaz6Kgu7a-sAWRCTI4WF1Qd6xhi3iz0EbzbeWoB0k6Nv9cpVN3h2Hl9Npc7krLNEdTDKeXzzK8cb3WBTIc7cP6TWqfV0o3qnCyW/s640/IMG_20160723_073144.jpg" width="636" /></a></div>
This is a custom made sign I made for a client.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jxb82CAxKWhRKK4E0ToyaXwH59ZDaXl66DT03onyCj3-FGihZ96Tc4UDX2UoH83eIXFvxPJXEwwW0WGMw3t-ctbBJyCNLBg8Kb_qenod-ZK0RsF8h3l12dcPN2jGi7ncQlkbb8eBdy28/s1600/PSX_20160718_224057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jxb82CAxKWhRKK4E0ToyaXwH59ZDaXl66DT03onyCj3-FGihZ96Tc4UDX2UoH83eIXFvxPJXEwwW0WGMw3t-ctbBJyCNLBg8Kb_qenod-ZK0RsF8h3l12dcPN2jGi7ncQlkbb8eBdy28/s640/PSX_20160718_224057.jpg" width="640" /></a></div>
Pinterest inspired<br />
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Pinterest inspired<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdNxAinhCSUBVCD0vcAq3YChyphenhyphenbdLp69PgWQf79WJuihgkpUr5HXNrYtULSfCvOg98T_FR9c4TfR6aZJFOed26M-ZlB1a4D1efMHOwqB0C_sNwW56-KQvHHdKcvyyRkwxE0O071fbkbgxa/s1600/IMG_20160723_073208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdNxAinhCSUBVCD0vcAq3YChyphenhyphenbdLp69PgWQf79WJuihgkpUr5HXNrYtULSfCvOg98T_FR9c4TfR6aZJFOed26M-ZlB1a4D1efMHOwqB0C_sNwW56-KQvHHdKcvyyRkwxE0O071fbkbgxa/s640/IMG_20160723_073208.jpg" width="604" /></a></div>
Pinterest inspired<br />
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and then here's my small collection of business signs titled,<br />
"Taking Care of Business":<br />
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You can tell which ones are double sided. So you do is flip the sign around.<br />
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My grandson. We had the opportunity to introduce him to his Native American roots at our annual Powwow.<br />
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I have to run now, I work at the shop all afternoon through closing time. Miss and love you guys but I continue to read your post blogs to see what's going on! Have a great weekend!!<br />
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com4tag:blogger.com,1999:blog-3251257527326094214.post-66047588231540180172016-05-26T19:09:00.000-07:002016-05-26T19:24:47.206-07:00Sopaipilla Sloppy Joes<div class="separator" style="clear: both; text-align: center;">
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So my sister was in the mood to make some tortillas but I convinced her to make Sopaipillas instead. Sopaipillas are the Mexican equivalent what Fry Bread is to the Native Americans and what Elephant Ears are to . . .. .hmmmm, I don't know but I do know they are sold at most county fairs and such around the country.<br />
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The neat thing about making Sopaipillas is that if you 'd rather make tortillas instead, you can use the same dough. Both are rolled out, to make a round disk. For a tortilla you warm the dough disk on a hot skillet until it's cooked all the way though. For a Sopaipilla, the dough disc is cut it in half or quarters and then deep fried.<br />
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I grew up eating Sopaipillas. As kids nothing made us happier except for maybe homemade Tamales. Sopaipillas are great to eat with just about anything like, honey mixed with butter, cinnamon sugar, jam, peanut butter or just plain.<br />
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Dinner time was coming up and I still didn't know what to make, especially with the pile of Sopaipillas on the counter. It dawned on me perhaps I can make a taco filling but then better yet, I decided to make the Sloppy Joe mix (from the can) with ground beef. Quick and easy, at least making the filling. I topped them off with shredded cheese and sliced scallions. Hubby loved them so much he had 2 1/2!!! My sister, my nephew devoured them as well! Who knew?!!<br />
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Here's a link to recipe for Sopaipillas courtesy of Hungry Texan:<br />
<a href="http://www.homesicktexan.com/2007/01/sopapillas-with-side-of-honey.html">http://www.homesicktexan.com/2007/01/sopapillas-with-side-of-honey.html</a><br />
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Enjoy and until next time!<br />
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com4tag:blogger.com,1999:blog-3251257527326094214.post-58013522994396741892016-04-23T16:14:00.002-07:002016-05-16T05:06:37.357-07:00My Business - STUDIO M22<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">I have been so busy these past few months, so busy I haven't been able to blog as much as I'd like to. Fret not though, I <span style="font-family: "trebuchet ms" , sans-serif;">still continue to read your wonderful <span style="font-family: "trebuchet ms" , sans-serif;">posts as I enjoy doing so. </span></span> </span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Below you will see what's been keeping me busy. I have a small workshop in my house and that's where I create, draw, paint, sand, hammer, cut, sew and the list goes on. I'm so blessed to be able to sell my "creations" at a local artisan mall in town. I also <span style="font-family: "trebuchet ms" , sans-serif;">teach</span> paint classes The following months will prove to be even busier as the snow birds return to our resort town and the shop will be buzzing with even more customers. </span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Feel free to"like" my business on Facebook at:</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Thank you!</span></span></span></div>
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com4tag:blogger.com,1999:blog-3251257527326094214.post-61319428905346090282016-03-24T18:25:00.004-07:002016-04-07T13:14:51.121-07:00Peter Rabbit & White Coconut Cream Cheese Cake<div class="separator" style="clear: both; text-align: center;">
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Cake batter</div>
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Frosting </div>
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Frosting on the cake</div>
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Frosted Cake </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCc0gAC3PQRD-1FrQCadG5WyfpSozw4guwEP29F6fzM_YIRhdIUurnHP259u9_QfPlCsuaV_8qrltmJzYeHIJAXaZGr9EoiZLCHjCbZju3JEz384n5UJIzfV3xJ5RCM0E17lV3XrCwD9p4/s1600/IMG_7309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCc0gAC3PQRD-1FrQCadG5WyfpSozw4guwEP29F6fzM_YIRhdIUurnHP259u9_QfPlCsuaV_8qrltmJzYeHIJAXaZGr9EoiZLCHjCbZju3JEz384n5UJIzfV3xJ5RCM0E17lV3XrCwD9p4/s640/IMG_7309.JPG" width="534" /> </a></div>
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The final product - White Coconut Cream Cheese Cake</div>
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My Beatrix Potter (Peter Rabbit) Collection so far </div>
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I bought the two figurines a couple of years ago through Amazon. I was fortunate to find this plate here in town at the same Artisan Mall where I sell my art. Another vendor had this plate in her booth and I grabbed it immediately. She says she's got more somewhere in her basement!!! Should I ask her if I could help myself to her basement?? (LOL! just kidding)</div>
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I wanted to take this picture with the snow scene in the backgroud. It's been snowing since last night. A spring snow storm that will be all gone in a couple of days when the temperature rises.</div>
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These are the recipes I used for the cake and frosting:<br />
<b><a href="http://www.myrecipes.com/recipe/mrs-billetts-white-cake" target="_blank">Mrs. Billett's White Cake</a></b><br />
<b><a href="http://allrecipes.com/recipe/142715/coconut-cream-cheese-frosting/" target="_blank">Coconut Cream Cheese Frosting</a></b><br />
A tradition every Easter holiday, I may have skipped last year though. It seems like I also crave it this time of the year, who doesn't? These recipes were out of the world. So, so good. Moist, cream cheesy, coconutty deliciousness. I'm so tempted to get another piece, bye!<br />
Have a blessed Easter everyone!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-69RVAFwcGA36j5wPCMid5oEP2xj6pp-9IKHtO05bapVKLJsL1RJdkaBxULDQwnytseuTRJU8k8xdH4uIiGrB8lp61QudAUUsyOrmgjHlEUyZeZmtR66TPSsaUWmAhAHiGIVBbU3xj9mX/s1600/Bev+signature.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="88" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-69RVAFwcGA36j5wPCMid5oEP2xj6pp-9IKHtO05bapVKLJsL1RJdkaBxULDQwnytseuTRJU8k8xdH4uIiGrB8lp61QudAUUsyOrmgjHlEUyZeZmtR66TPSsaUWmAhAHiGIVBbU3xj9mX/s200/Bev+signature.png" width="200" /></a></div>
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<span style="font-size: large;">Shared with:</span></div>
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<a href="http://rootedinthyme.blogspot.com/2016/03/an-easter-to-remember-and-simple-sweet.html" target="_blank"><span style="font-size: large;">Rooted in Thyme - Sweet Friday #212</span></a><br />
<span style="font-size: large;"><a href="http://www.frenchcountrycottage.net/2016/03/feathered-nest-friday_24.html#more" target="_blank">French Country Cottage - Feathered Nest Friday #24</a> </span></div>
mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com6tag:blogger.com,1999:blog-3251257527326094214.post-26007790277055586062016-03-04T18:32:00.001-08:002016-03-04T18:56:57.132-08:00Japanese Dumplings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lGBMjEL6WpRUPmkkeREGP38J1sz3WhH3Wi2Wzry4MR9xJSKvt6qoCovNUysc9ZYoSpulAWlwFi8_gBhAGi5UTk1Yk4TXr-k6VKXTqjUiTCrSEX2JR0U19tFbfhANa3Rq3uuJDJs_n3si/s1600/Post+Top+Pic.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lGBMjEL6WpRUPmkkeREGP38J1sz3WhH3Wi2Wzry4MR9xJSKvt6qoCovNUysc9ZYoSpulAWlwFi8_gBhAGi5UTk1Yk4TXr-k6VKXTqjUiTCrSEX2JR0U19tFbfhANa3Rq3uuJDJs_n3si/s640/Post+Top+Pic.png" width="640" /></a></div>
So I couldn't find wonton wrappers anywhere in our town. I realized then I would need to make them from scratch which I didn't mind. As soon as I got home I googled the recipe and found not only the recipe but videos on how to make them courtesy of <a href="http://www.recipetineats.com/gyoza-japanese-dumplings-potstickers/" target="_blank">Recipe Tin Eats</a> & <a href="http://www.chinasichuanfood.com/wonton-wrappers" target="_blank">China Sichuan Food</a>.<br />
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<span style="font-size: large;"><b>WONTON WRAPPERS</b></span><br />
4 cups of all-purpose flour<br />
3 medium size eggs<br />
1 tsp. salt<br />
1 cup water + 1/4 cup<br />
Cornstarch for dusting<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4579j-BSPVWpjbYUhdtqn7WsLnaAh0eUVPAJz7tfmXmQAZiz4RiBASZyqZ9ttL5e7Del1Nr2zyjYNwjJvM6HtTmWfX52ZaiDNv3y5DVDRqlRCHaSYd7lNiCAUt4vFz7PkaFc-yLxBh_7u/s1600/IMG_7197.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4579j-BSPVWpjbYUhdtqn7WsLnaAh0eUVPAJz7tfmXmQAZiz4RiBASZyqZ9ttL5e7Del1Nr2zyjYNwjJvM6HtTmWfX52ZaiDNv3y5DVDRqlRCHaSYd7lNiCAUt4vFz7PkaFc-yLxBh_7u/s640/IMG_7197.png" width="640" /></a></div>
In a large bowl, combine the flour and salt. Add eggs and stir well. Slowly add water and keep stirring the mixture until all the flour is moistened.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-ZOp5IU__K69U2XfYKiZnLvVnc9DgS0IUY16VTVfN0UaTggjEITbuJqACVhydY0mf0U61-0MdVeVyCKqK0P0JeibwYvbYZeCSpNEXC85ZzYHiRlxFeJWMPLlEuJatiPTh5RdYYZD8omg/s1600/IMG_7201.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-ZOp5IU__K69U2XfYKiZnLvVnc9DgS0IUY16VTVfN0UaTggjEITbuJqACVhydY0mf0U61-0MdVeVyCKqK0P0JeibwYvbYZeCSpNEXC85ZzYHiRlxFeJWMPLlEuJatiPTh5RdYYZD8omg/s640/IMG_7201.png" width="640" /></a></div>
With your hand turn dough mixture into a ball and knead for ten minutes. Place in a medium bowl and cover with plastic wrap, let set for 10 minutes. Remove from bowl and knead for another 20 minutes until dough is smooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQliUWAx56mf7qa0hQYRsSkPRCjxwJtospk28QfitqJJjG_W6AyqP_SVC8f0x7I6xlF0QO1brFCAbzkDTBmB1PQ59vAOgdPIw94WzaN275knU4DxUnyRf9Bv2fFLdRWc9UJw4xKnknr9c/s1600/IMG_7211.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQliUWAx56mf7qa0hQYRsSkPRCjxwJtospk28QfitqJJjG_W6AyqP_SVC8f0x7I6xlF0QO1brFCAbzkDTBmB1PQ59vAOgdPIw94WzaN275knU4DxUnyRf9Bv2fFLdRWc9UJw4xKnknr9c/s640/IMG_7211.png" width="640" /></a></div>
Cut dough in half, cover with plastic wrap and set aside for 30 minutes. While the dough is set aside, start to work on the filling (see recipe below).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxvKmXaN9TNiXC_dumuUDIXh90PVmBPCtxhmehf0TWeQQ0OYTcjhYZsIlgI7IUqD_hkI8jYRbphu3Pj9bgA4BoypPkIVfouWiEskL3sYd12tv-Rv7jv_59nefp2LR2Yyo9us4Uv8UHAWB/s1600/IMG_7215.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxvKmXaN9TNiXC_dumuUDIXh90PVmBPCtxhmehf0TWeQQ0OYTcjhYZsIlgI7IUqD_hkI8jYRbphu3Pj9bgA4BoypPkIVfouWiEskL3sYd12tv-Rv7jv_59nefp2LR2Yyo9us4Uv8UHAWB/s640/IMG_7215.png" width="640" /></a></div>
Dust surface with cornstarch. Take ball of dough and roll out into a large wrapper. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPZFyAeuD1J5VB6qV-r6hGV83Vvpe0uSPhrXlJkq9FM0D92kVNZy4nGhax-N00xH-NIJP9IFRZ6sHx4Cb1C3m8GMyjSjtCnmLifmoLYMr9HWhiqltXMscRI2cwErVEZgrATBZtV_Vs3XA/s1600/IMG_7217.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPZFyAeuD1J5VB6qV-r6hGV83Vvpe0uSPhrXlJkq9FM0D92kVNZy4nGhax-N00xH-NIJP9IFRZ6sHx4Cb1C3m8GMyjSjtCnmLifmoLYMr9HWhiqltXMscRI2cwErVEZgrATBZtV_Vs3XA/s640/IMG_7217.png" width="528" /></a></div>
Fold dough in thirds dusting liberally between each fold with more cornstarch, cover with plastic wrap and set aside. Repeat process with the other ball of dough. Set both aside for another 30 minutes. Keep working on the filling if it's not done.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtba4HMoiIKD38LjEruXjFgyGtVVFIIXQW6EshAekM312Vzhn88Xzy1tNDcwB4EzsfxRuJo0ZBtq8XlXAEQV8UGc7QGY-vBRvvuHgmRZJfw-KLXCBV-ytaQQCrzYZ9gzhHunrEkF7KaveQ/s1600/IMG_7231.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtba4HMoiIKD38LjEruXjFgyGtVVFIIXQW6EshAekM312Vzhn88Xzy1tNDcwB4EzsfxRuJo0ZBtq8XlXAEQV8UGc7QGY-vBRvvuHgmRZJfw-KLXCBV-ytaQQCrzYZ9gzhHunrEkF7KaveQ/s640/IMG_7231.png" width="640" /></a></div>
Take one dough wrap, unfold and roll out into a very thin layer, as thin as you can get it (1/16" if possible). Cut edges first to make a large square then cut into 3" or 4" squares.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizO0HhOY-95FHBLBBR6vgZb4yqqHtJ5KVjFpiKkqtY3J_akhsx-Jd34pCNtXaz9MusJyFrszgzCsJfkIDL1LopuNMWQ0QuWp1uuDKFPKOTvRaFWHWrhkQXBLggIfL85dDUgjjZQlP2kEYH/s1600/IMG_7233.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizO0HhOY-95FHBLBBR6vgZb4yqqHtJ5KVjFpiKkqtY3J_akhsx-Jd34pCNtXaz9MusJyFrszgzCsJfkIDL1LopuNMWQ0QuWp1uuDKFPKOTvRaFWHWrhkQXBLggIfL85dDUgjjZQlP2kEYH/s640/IMG_7233.png" width="640" /></a></div>
Stack the squares with a sprinkling of cornstarch in between. Cover with plastic wrap until the next wrap is rolled out and cut following the same process. Cover until ready to fill.<br />
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<span style="font-size: large;"><b>FILLING RECIPE</b></span><br />
1 1/2 cups green cabbage, finely chopped<br />
1 tsp. salt separated<br />
1 lb. ground pork, minced<br />
1 cup chives or scallions, finely chopped<br />
1 garlic clove, grated<br />
1 tsp. sesame oil<br />
1 tbsp. cornstarch<br />
2 tsps. soy sauce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmo672G6Bo3R4GsEHM8kN0LPuA_01-2YRpdPwYseEBFKU5Hq0pQrPatEA8Hxtb90-VooESChzXBZVQY1H3z6JMiqLn1fpQmEhd4yNAv6vyp9MRDKkjW-z3fHVfpMGmTudBdX_tNt4sKDi/s1600/IMG_7208.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmo672G6Bo3R4GsEHM8kN0LPuA_01-2YRpdPwYseEBFKU5Hq0pQrPatEA8Hxtb90-VooESChzXBZVQY1H3z6JMiqLn1fpQmEhd4yNAv6vyp9MRDKkjW-z3fHVfpMGmTudBdX_tNt4sKDi/s640/IMG_7208.png" width="640" /></a></div>
In a medium bowl, add 1/2 tsp. of salt to the cabbage. Combine and set aside for 20 minutes.<br />
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Squeeze out any remaining water from the cabbage and combine with the ground pork.<br />
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Add the remaining ingredients, combine well. Looks like Asian Meatloaf to me.<br />
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Fill a small bowl with water. Sprinkle some cornstarch on a baking tray. Take a Wonton wrapper in one hand and with the other hand, dip finger in water and run it around the edges of a wrapper. Place 1 tbsp. of the meat filling onto the middle of the wrapper. Fold wrapper over and use your right hand assisted by your left hand thub to create pleats. Press to seal making sure all edges are sealed completely.<br />
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Place on floured tray until all wrappers are filled. Set aside and refrigerate in meat filling that's leftover.<br />
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Heat 1 tbsp. of oil in a large skillet (that has a lid) over medium high heat. Place 12 dumplings, slightly overlapping. Cook until the underside is light golden<br />
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Then pour 1/3 cup of water around the dumplings and cover with lid. Cook until the water has evaporated and the wrapper is slightly translucent on the top.<br />
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Transfer onto a plate, golden side up, serve with dipping sauce (Soy sauce, Srirachi hot sauce and Rice Wine Vinegar).<br />
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This was my plate, Japanese Dumplings with Steamed Broccoli.<br />
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This was hubby's plate. See that piece of meat with ketchup on it?? LOL, I cooked what was leftover of the meat filling for the dumplings. It looked just like meatloaf and I know it would satisfy my meat and potatoes man as I know the dumpling weren't going to be enough. So, Asian Meatloaf, who would have thunk it??<br />
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As you can imagine, I was in the kitchen all afternoon making these dumplings. I'm certain once I get the hang of making them, it will not take as long but either way, I enjoyed it. I need to work on rolling out the dough and making it much more thinner, that was the biggest challenge.<br />
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The meat filling was perfect, it tastes just as good as it does in the restaurants. I had plenty of dumplings leftover that I froze them to pull out for a snack every now and then. They were so good!! I really do enjoy Asian food, do you?<br />
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Thanks for stopping by. Until next time,<br />
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com6tag:blogger.com,1999:blog-3251257527326094214.post-30362385964975966172016-02-27T11:03:00.002-08:002016-02-27T11:07:56.033-08:00Cucumber, Tomato and Avocado Salad<div class="separator" style="clear: both; text-align: center;">
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by TASTY<br />
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INGREDIENTS<br />
1 English cucumber<br />
4 Roma tomatoes<br />
3 Ripe Avocados<br />
1/2 Red Onion<br />
1/4 Cilantro <br />
Juice of 1 lemon<br />
Salt & Pepper to taste<br />
2 tbsp. Extra Virgin Olive Oil<br />
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Gather all the ingredients (please note: this is the most difficult step)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFgDosMbnISE1JJElLbkFpiC0hHuFKWD-5hCGEln5QW1tvW6Q0Cp7W-uojeKpCWKC8-cWcprr_ZM2zwEyRtahQDF_jzG8Su3Cndu_ZSGNztIqNPh_d6pmt1Ph0iRnvYG2XO-cfn2DaQDI/s1600/IMG_7175.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFgDosMbnISE1JJElLbkFpiC0hHuFKWD-5hCGEln5QW1tvW6Q0Cp7W-uojeKpCWKC8-cWcprr_ZM2zwEyRtahQDF_jzG8Su3Cndu_ZSGNztIqNPh_d6pmt1Ph0iRnvYG2XO-cfn2DaQDI/s640/IMG_7175.png" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFgDosMbnISE1JJElLbkFpiC0hHuFKWD-5hCGEln5QW1tvW6Q0Cp7W-uojeKpCWKC8-cWcprr_ZM2zwEyRtahQDF_jzG8Su3Cndu_ZSGNztIqNPh_d6pmt1Ph0iRnvYG2XO-cfn2DaQDI/s1600/IMG_7175.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqVXQtph3xIb6HfRwXH398KaS1-QkhYMNtSVy6r0Ie8PNL-Kf0DwRK8kaPGpW4D1R45auYd46yGGS7qWzJHO8YdsBtEbLzR7kxyEWE_oNfYtE2VfpSoE4lVVi7EFmwKXrir8wOtyhtH45/s1600/IMG_7176.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqVXQtph3xIb6HfRwXH398KaS1-QkhYMNtSVy6r0Ie8PNL-Kf0DwRK8kaPGpW4D1R45auYd46yGGS7qWzJHO8YdsBtEbLzR7kxyEWE_oNfYtE2VfpSoE4lVVi7EFmwKXrir8wOtyhtH45/s640/IMG_7176.png" width="640" /> </a>Slice cucumbers and place in a medium bowl<br />
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and then slice and add the tomatoes<br />
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Slice and dice the avocados and add to the bowl<br />
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Slice and dice the red onions and add to bowl<br />
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Slice and chop the cilantro and add to bowl<br />
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Cut lemon in half and juice them over the vegetables<br />
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Sprinkle on some salt to your liking<br />
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Sprinkle on some pepper as well<br />
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Finally, drizzle on the olive oil<br />
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Gently stir until thoroughly combined<br />
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Set aside and in the meantime, clean up :)<br />
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I almost didn't add all three avocados, just thought it was too many, I would have perhaps used two but then I just decided to follow the recipe to the "T".<br />
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I found this recipe by Tasty as the video flooded my Facebook newsfeed the other day. Seems like everyone was posting it. I enjoy watching those videos, you know, the ones that speed through a recipe, making it look so simple. Well, this one can't be more simpler. You just slice, dice, chop and mix. It was a treat and very good and very well satisfying. Hubby (my meat and potatoes man) won't try it, I think he's afraid he might like it! :)<br />
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Here's the video, check it out:<br />
<a href="http://www.buzzfeed.com/robertbroadfoot/enjoy-this-healthy-cucumber-tomato-and-avocado-salad?utm_term=.kfKnar3oW&sub=4167424_8083327">CUCUMBER, TOMATO AND AVOCADO SALAD</a><br />
I hope you enjoyed the video but I really hope you try the salad.<br />
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Until next time,<br />
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com2tag:blogger.com,1999:blog-3251257527326094214.post-48418909155377756412016-01-10T19:36:00.002-08:002016-01-10T19:59:30.860-08:00Perfect Roast Chicken<div class="separator" style="clear: both; text-align: center;">
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1 5-6 lb. roasting chicken (I bought mine cut up)<br />
Olive oil <br />
2 1/2 tbsps. butter, softened <br />
Kosher salt<br />
Fresh ground black pepper<br />
1 tsp. ground thyme <br />
1 butternut or acorn squash<br />
1 large yellow onion <br />
1 bulb of fennel<br />
6 medium carrots<br />
1 orange <br />
1 lemon, quartered<br />
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Preheat oven to 400F degrees<br />
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Combine the butter, salt, pepper and thyme in a small container and set aside (I apologize, I forgot to take a picture of this step)<br />
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Remove skin from squash and chop in chunks. I would have preferred to use a butternut squash over the acorn squash only because the acorn squash is difficult to cut. It took me a little longer than usual and with all it's curves, I was afraid of my sharp knife slipping and cutting off my finger. So be careful when you cut your squash, they're slippery! Place squash in a large bowl.<br />
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Cut the onion into slices. As you can see I chopped mine up, oh well it really doesn't matter<br />
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This is a fennel bulb just in case you've never seen one before. Our local grocery store had a bunch in the vegetable section and they looked so good, clean and fresh (which at times is a rarity). I just had to buy one. Anyway, chop off the stems and cute the bulb into thick slices.<br />
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Place the fennel slices in the same bowl<br />
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Cut the carrots in chunks and place in bowl with other vegetables<br />
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Sprinkle with salt and pepper, a generous amount of each. Drizzle with oil about 2 tbsps. worth.<br />
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With a spatula combine to cover all the vegetables with the oil<br />
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In a large tray 1 inch deep, drizzle on some olive oil. Add bowl of vegetables to tray.<br />
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With a zester, sprinkle orange zest over all the vegetables.<br />
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Then cut the orange in half and squeeze juice over all the vegetables. Place lemon quarters in with the vegetables. Set aside.<br />
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Prepare chicken by rubbing the butter mixture over every piece including getting underneath the skin. Try not to tear it though.<br />
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Place the chicken pieces on top of the vegetables. Drizzle with olive oil. Bake 1 1/2 hours, rotating the tray once halfway through.<br />
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I'm thrilled how the chicken looked when it came out of the oven. Golden brown with crispy skin. The vegetables were roasted just as well and very tender.<br />
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Place roasted chicken pieces on a large platter, the vegetables around the edges then sprinkle with fennel fronds.<br />
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I first saw this recipe around five years ago as it was being prepared by <a href="http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html">Ina Garten</a> on her Barefoot Contessa food program. I had never seen or heard of fennel and it aroused my curiosity. As she finished the recipe, the chicken looked so savory and so good but then, in my opinion Ina makes everything look delicious. I have now cooked this recipe at least ten times. I have tweaked it slighty by omitting the garlic and adding the squash and the orange. <br />
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I used a tray/cookie sheet instead of a casserole dish this time knowing that the edges and sides of the chicken would also get golden brown. It helped that the chicken was cut up too. Much to my surprise, I loved how crispy the skin came out and I'm certain it is because I used the the tray.<br />
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Hubby loved it and commented several times how it had a great flavor and the seasoning was just right. I love to cook and I love to make him happy. As the chicken roasted, the whole house was filled with amazing delicious aromas. We both agreed it would make a great dish to serve when we have friends over. I highly recommend you try this recipe, there's a good reason why the word "perfect" is in the title.<br />
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Have a blessed week. Until next time,<br />
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mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com16tag:blogger.com,1999:blog-3251257527326094214.post-42281628418461010052016-01-04T17:50:00.003-08:002016-01-04T18:43:41.425-08:00Chicken Broccoli Cheese Soup<div class="separator" style="clear: both; text-align: center;">
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1 boneless chicken breast<br />
Olive oil <br />
1 tablespoon <a href="http://northshorebungalow.blogspot.com/2016/01/chicken-tortilla-soup-mzzbevs-mexican.html">MzzBev's Mexican Seasoning</a> <br />
1 stick of butter (1/2 cup)<br />
1 medium onion, chopped<br />
1 garlic clove, chopped<br />
1/3 cup all purpose flour<br />
4 cups whole milk (we only had 1% so I had no choice but to use it)<br />
1 cup sour cream<br />
1 pinch of nutmeg<br />
Salt & Pepper to taste <br />
1 large bunch fresh broccoli, cut into flowerettes<br />
2 cups of cheddar cheese, grated <br />
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Preheat oven to 375F degrees. Place chicken breast on a cookie sheet or oven proof pan. Rub MzzBev's Mexican seasoning on the chicken breast. Drizzle the chicken with olive oil. Roast in pre-heated oven for 25 minutes.<br />
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In the meantime....In a large pot on medium heat, melt butter<br />
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Add chopped onions to melted butter. Stir and cook for 5 minutes or until the onions are translucent.<br />
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Add the garlic and stir. Cook for 2 minutes (make sure not to burn garlic, gets bitter when that happens)<br />
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Add the flour to the butter mixture and whisk until well blended. <br />
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Stir for about 2 minutes, whisking the whole time.<br />
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Add the sour cream and the milk and stir until well blended.<br />
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Add a pinch of nutmeg (I like using fresh whenever possible)<br />
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Add the broccoli and stir in<br />
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Cover and simmer for 30 minutes or until the broccoli is tender. Stir occasionally to keep milk from sticking to pan.<br />
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If the chicken is done by now. Let sit for 5 minutes.<br />
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When the soup is almost done simmering, chop chicken into bite sized pieces<br />
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Add the cheese to the soup and blend well<br />
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Blend the soup with an immersion blender. If you don't have one, blend two cups of the soup in a blender. You can blend half of it or all of it, doesn't matter.<br />
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Add the cooked chicken to the soup (make sure it's added after the soup os blended). Simmer for another 5 minutes.<br />
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Serve with your favorite artisan bread or just alone.<br />
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The power of suggestion! I was relaxing with my feet resting on the ottoman, sipping my tea and enjoying an e-book when the author mentioned that a character had offered some Broccoli Cheese soup. It had me at broccoli. In a split second I was looking up the recipe of the soup and sure enough, Google pulled up Pioneer Woman's recipe and sure enough, I clicked on it. It seemed I had everything for the recipe except for the whole milk (I had 1%) and half/half (I used sour cream).<br />
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I was surprised how thick the soup was, which is what I wanted. I was also surprised the sour cream did not effect the flavor in any way, just helped make it thick and creamy. The soup hit the spot and it took no time to make it.<br />
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Hubby passed by while I was making the soup, and sarcastically asked what in the world was I making? LOL! I knew he wouldn't want any because he's not crazy about broccoli so I made him a hamburger and that always makes him happy.<br />
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I so enjoy cooking in the kitchen, trying new recipes. It's always fun when I have all the ingredients for any given recipe.<br />
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For the past couple of years, I've gotten into the habit of buying a Christmas themed book during the holiday season. This past year, I bought two and also started a previous one I had read before. I just love being taken away to a snowy lodge up in the mountains or somewhere like that. With this being my 2nd winter in Michigan, you'd think I'd be sick of snowy, chilly winters but on the contrary. It just makes me love the books even more. I don't like them when they're too mushy & sultry though but I do like them when they're humurous mysteries and thrillers, not to mention a story having a cat in it. Even with Christmas come and gone that's okay, I still enjoy reading them. I will post my book list (just like Monique does from La Table de Nana) on the right side of my blog. Feel free to let me know if you've read any of the ones I have listed.<br />
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Until next time,<br />
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com8tag:blogger.com,1999:blog-3251257527326094214.post-20683126904938168702016-01-03T20:19:00.001-08:002016-01-03T20:21:29.410-08:00Chocolate Espresso Bundt Cake<div class="separator" style="clear: both; text-align: center;">
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1 cup (2 sticks) unsalted butter, softened<br />
1/2 cup high quality dark Dutch process cocoa<br />
1 tablespoon Espresso instant coffee dissolved in 3/4 cup of water<br />
2 cups granulated sugar<br />
1 cup sour cream<br />
1 tablespoon pure vanilla extract<br />
2 large eggs at room temperature (I used 3 because mine were small)<br />
2 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
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Preheat oven to 350F degrees.<br />
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Butter and flour bundt pan (I couldn't find my bundt pan so I resorted to this angel food cake pan)<br />
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Melt butter in large saucepan over medium-low heat.<br />
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Add the cocoa and whisk . . . . <br />
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. . . . whisk until smooth<br />
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Whisk in the espresso water and remove from heat<br />
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Add the sugar (forgot the sugar picture), sour cream,<br />
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vanilla extract (my very own homemade extract)<br />
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and the eggs and whisk until smooth<br />
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In a small bowl, combine the flour, baking soda and salt.<br />
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Add all at once to the chocolate mixture and whisk until well blended. Since I was doing it by hand, it was taking a good five minutes of continuous stirring to get it good and smooth but it still looked a little lumpy.<br />
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Pour into prepared pan<br />
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Bake in preheated oven for 45 minutes or when a toothpick placed close to the center comes out clean. I ended up having to bake mine for at least 1 hour, I'm not sure why.<br />
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Once it's done baking, remove from oven and let cool before removing from pan.<br />
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Once it's cool, invert into plate. Frost, glaze or decorate depending on what you desire. You can eat it plain too if you'd like<br />
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I left the cake plain but then decorated each cut piece to whatever hubby wanted. He liked the toasted crunched almonds on his.<br />
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Another piece had powdered sugar sprinkled on<br />
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Mine had a spoonful of raspberry jam<br />
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I agree, Happiness is homemade<br />
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I rarely make chocolate cake anymore but for the last couple of days I have been craving it. I visited one of my top favorite bloggee girlfriend's site who in my opinion is right up there with Martha Stewart and Pioneer Woman, I am serious. Her blog is <a href="http://latabledenana.blogspot.com/2015/09/almost-fall-sightings-and-great-weekend.html">Le Table de Nana</a>, her name is Monique and she lives in Canada. An amazing woman and VERY talented. I knew she would have the perfect chocolate cake I would be looking for and sure enough she did. Monique made the cake, if you click on the link to her site, you'll see the beautiful cake she baked. She is amazing - browse around her site and you'll agree with me. She also gave the link to the cake from where she got the recipe and so here's the original: <a href="http://sweetapolita.com/2011/04/chocolate-espresso-bundt-cake-with-dark-chocolate-cinnamon-glaze/">Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze</a>. As you can see, I didn't make the glaze as I just wasn't in the mood for cinnamon.<br />
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Hubby and I were very happy the way the cake came out. It was solid, chocolatey and the espresso brings out that perfect chocolate flavor even more. <br />
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A nice treat to have while watching the first episode of Downton Abbey.<br />
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Have a great week. Until next time,<br />
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com6tag:blogger.com,1999:blog-3251257527326094214.post-22617264394332831192016-01-02T18:17:00.001-08:002016-01-02T20:07:27.586-08:00Chicken Tortilla Soup & MzzBev's Mexican Seasoning<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b>Ingredients for Chicken Tortilla Soup</b></span><br />
For 6-8 servings<br />
4-5 chicken breasts<br />
2-3 tbsps. MzzBev's Mexican seasoning*<br />
Extra virgin olive oil <br />
6 cups water or broth, plus 5 cups water (reserved) <br />
1 tbsp. Better than Bouillon Chicken Base<br />
1 can Rotel tomatoes<br />
1 cups whole corn kernels or 1 can drained<br />
1 1/2 cups cooked black beans, drained or 1 can black beans drained<br />
1 tbsp. cooked Hatch chili or jalapeno, chopped (optional)<br />
1/2 cup Orzo pasta<br />
8 corn tortillas<br />
Olive oil<br />
Kosher salt, optional<br />
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<span style="font-size: large;"><b>*Ingredients for MzzBev's Mexican Seasoning</b></span><br />
4 tbsps. chili powder<br />
1 tbsp. ground Cumin<br />
1 tbsp. garlic powder<br />
1 tsp. onion powder<br />
1-2 pinches Cayenne powder (optional)<br />
1 tbsp. kosher salt<br />
2 tsps. fresh ground pepper<br />
1 zip-loc baggie or small jar with lid<br />
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In a small bowl, combine all the spices. </div>
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Store in a small jar with a tight lid OR in a zip-loc baggie. Use on poultry, beef, pork or scrambled eggs. Can be used as fajita or taco seasoning.<br />
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In a large cookie sheet, rub all sides of chicken breasts with MzzBev's Mexican Seasoning. Drizzle chicken with olive oil.<br />
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Roast chicken breasts in pre-heated oven, for 30 minutes.<br />
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Remove chicken from oven when done, let sit for a few minutes and then cut into pieces. Try your best to compose yourself at this point and don't fall into temptation to eat a piece or two or three.....<br />
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Save the pan juices.<br />
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Add a little bit of water to the pan juices, stir up the bits to make a broth.<br />
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Pour into 5 qt. dutch oven. Pour the rest of the water into broth. Keep reserved water next to pot just in case you need to add more as it cooks<br />
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Add the chicken to the broth and water<br />
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Add about a tbsp. more of MzzBev's Mexican seasoning to the chicken soup<br />
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Add the Better than Bouillon Chicken base and stir in<br />
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Add can of Rotel tomatoes to the soup. Cover and simmer for one hour<br />
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Add the cooked black beans<br />
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Add the corn, stir completely. Add water, enough to just cover all the ingredients. Simmer for 1 more hour. Keep a close eye on it so water does not get too low. You'll always want it above the ingredients.<br />
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Add chopped Hatch chili or jalapeno and stir into soup. Add more if you can stand the heat.<br />
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Add Orzo 30 minutes before soup is done and cook until done.<br />
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PREHEAT OVEN T0 400F degrees<br />
While the soup is simmering, make the tortilla strips<br />
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Take the corn tortilla strips<br />
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Place tortilla strips on large cookie sheet. Spread out evenly. Drizzle with olive oil. Season with salt if desired.<br />
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Cook for 30 minutes or until golden brown and crispy. Set aside.<br />
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Serve in a large hefty bowl, sprinkled with the tortilla strips. Sit back and enjoy!<br />
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Savory, satisfying, definitely filling and and healthy?? Nothing fattening about this recipe. Plenty of protein and fiber in the chicken and beans. So much flavor too and if you like heat, the chilis give plenty of it and it's goooooood! Between my hubby, my grown nephew and I, there's probably one serving left :(<br />
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I've been skeptical about Tortilla Soup for many many years. I grew up in a Mexican household and we never ate tortilla soup, unheard of! It did not appeal to me at all when it first came out a decade or so ago. So I never tried it and had no desire to make it. . . . until now.<br />
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I am not sure what made me give in but just out of the blue it appealed to me. This was around about two weeks ago and here I am making it again!! I scoured the internet to get an idea of what Tortilla Soup consisted of and this is what I came up with.<br />
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I have been making, using MzzBev's Mexican Seasoning for over a decade now but didn't name it until just a few hours ago. It suddenly dawned on me that I really should be making a batch of the seasoning instead of taking out all the spices and using each of them for what I need in a recipe. I use it quite often. Scooping a tablespoon of the seasoning is SO much easier. I can be slow some times, . . . . really slow. Anyways, make your own, try it, fill your home with the lovely aromas of like being in a taqueria (real Mexican restaurant). Plus it's better and cheaper than buying Taco Seasoning. Let me know what you think if you try it.<br />
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Hope you're having a great start to the New Year! <br />
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Until next time,<br />
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com4tag:blogger.com,1999:blog-3251257527326094214.post-44673833824359593202015-12-28T09:19:00.000-08:002015-12-30T18:24:53.370-08:00Saying a Little Prayer for You<div class="separator" style="clear: both; text-align: center;">
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STOP! Don't throw those Christmas cards out just yet.<br />
There are many things you can do with your Christmas cards. If you check out Pinterest you'll get lots of ideas, from bookmarks, gift tags, wreaths, boxes, origami stars, ornaments, more cards and the list goes on and on. In Pinterest, just search for "Recycled Christmas Cards".<br />
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Our favorite project is to place our cards in a basket that will hold them all. Pick a card everyday and say a prayer for the sender. Hubby and I like to do it before our dinner meal but you can also do it during your devotional time or any other time that best fits your schedule.<br />
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What a precious and thoughtful way to pray for those special people in your lives! I got this idea from <a href="http://www.focusonthefamily.com/">Focus On The Family</a> ministry decades ago.<br />
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Once you're done with each card, place it in a baggie for safe keeping and to have them ready for the next holiday season to get started on your crafts. <br />
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May God bless you and your family in the New Year to come!<br />
Until next time,<br />
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mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com8tag:blogger.com,1999:blog-3251257527326094214.post-59405496390393092182015-12-24T09:35:00.001-08:002015-12-30T18:27:04.663-08:00Finnish Pulla Bread<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">DOUGH</span><br />
Place these dough ingredients into breadmaker in this order:<br />
3/4 cup warm milk<br />
2 eggs at room temperature<br />
4 tbsps. butter at room temperature<br />
1/2 cup sugar<br />
2 tsps. ground cardamon<br />
3 1/2 cups bread flour<br />
1 packet or 2 tsps. instant yeast<br />
2 tbsps. melted butter, slightly cooled <br />
When all ingredients have been placed into the breadmaker, follow directions for making dough. All I had to do was push the number 9 on my machine. When the bell goes off, punch the dough down, remove from machine. Place dough on counter or board dusted well with flour. Knead the dough a couple of times and then cut in half. Set aside one half of the dough in a bowl covered with a clean cloth. Cut the other half into three even parts, roll each piece into a 10" dough stick (approximately). Place each stick next to each other, slight dampen the top tip of the middle stick, place the left tip on top of the middle and pinch together. Repeat with the right stick then tuck under. Now start braiding. Wet and pinch the bottom tips the same way the top were done, tuck under. Place on large cookie sheet.<br />
Repeat all of the above with the second half of the dough and place next to first loaf.<br />
Cover both loaves with a slightly dampen warm clean cloth. Place in a warm area and let rise until it's double in size, 1/2 hour to 1 hour.<br />
Set oven to 350F degrees.<br />
Gently remove towel. Brush melted butter all over each dough. Place in pre-heated oven and bake for 25 minutes or until golden brown.<br />
Enjoy with or without icing BUT while it's still warm! YUM!<br />
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<span style="font-size: large;">ICING (optional)</span></div>
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1 cup confectioners sugar</div>
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1/4 - 1/2 cup of milk</div>
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2 tbsps. butter, melted</div>
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1 tsp. vanilla extract</div>
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Mix all ingredients together but add the milk a little at a time until
the glaze is smooth, not pasty, not watery but smooth. Cover and set
aside until ready to use.</div>
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Dredge icing over each loaf.</div>
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Enjoy while it's still warm and with your favorite cup of hot cocoa.</div>
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This is a favorite Christmas bread to make every year. My first time having Pulla Bread was decades ago upon our visit with my husband's brother, Tom, and his wife Linda. Linda is of Finnish decent and made this bread for our meal. I had never tasted Pulla Bread before and it definitely had that wow factor. It was so soft and delicious. I know a lot of the delicious flavor had to do with the Cardamom spice in it. I found this recipe years ago on the internet and tweaked it by adding the icing. Back when Linda served hers I believe she served it like a dinner roll which is just as good too! No matter how you eat Pulla Bread, with or without icing you will want to keep making it every Christmas. It just has that holiday festive flavor to it.</div>
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Merry Christmas to everyone. Enjoy your holiday and always remember the reason for the season:</div>
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Until next time,</div>
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Shared With</div>
<div style="text-align: center;">
<a href="http://northernnesting.blogspot.com/2015/12/share-your-style-46.html">Share Your Style #46</a></div>
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<a href="http://www.stonegableblog.com/the-scoop-203/">The Scoop #203</a></div>
</div>
mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com4tag:blogger.com,1999:blog-3251257527326094214.post-87212268544587127932015-12-19T10:41:00.002-08:002015-12-19T10:44:06.632-08:00Cranberry Orange Almond Shortbread Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnV3_xChb7mkOGhDoLPhyphenhyphenDLKfj5kuuF7sBT0s4YoQidb6ZJryMt8lERGjY6ZlZ8jE-MFU4Ux377-r_QHg2l4WrdG39huB8jlEFqrGmt7A2A4cj-D_MLPwOQevjOcZtPNh8kn7SPtj7pKE/s1600/Title+Picture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnV3_xChb7mkOGhDoLPhyphenhyphenDLKfj5kuuF7sBT0s4YoQidb6ZJryMt8lERGjY6ZlZ8jE-MFU4Ux377-r_QHg2l4WrdG39huB8jlEFqrGmt7A2A4cj-D_MLPwOQevjOcZtPNh8kn7SPtj7pKE/s640/Title+Picture.jpg" width="574" /></a></div>
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<span style="font-size: x-small;"><a href="http://cravingsomethinghealthy.com/cranberry-orange-almond-shortbread-cookies/">by Craving Something Healthy</a></span><br />
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<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients"> 1 cup unsalted butter, softened
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 cup confectioner's (powdered) sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">3/4 teaspoon almond extract
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1/2 teaspoon salt
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">2 cups flour
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 tablespoon orange zest
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">2/3 cup sliced almonds, toasted
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1/3 cup dried cranberries, chopped</li>
</ul>
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In a mixer bowl combine the butter, sugar, almond extract and salt. With the mixer on low, gradually add the flour (sorry no picture for this step)<br />
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Then stir in the orange zest, dried cranberries and almonds.<br />
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Should look like this when you're done<br />
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Remove dough from the mixer bowl and roll it out into a long log (about a foot and a half). Wrap with plastic wrap and refrigerate for two hours or overnight.<br />
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When you're ready to start baking, preheat oven to 325F degrees.<br />
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Remove from refrigerator and cut into 1/4" slices. It helps that the dough is good and cold all the way through hence the need for refrigeration.<br />
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On a cookie sheet covered with a silpat mat or parchment paper, place the cookies one inch apart.<br />
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Bake 15 minutes or until edges are slightly golden brown. Cool.<br />
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Wrap and give away as gifts. Believe you me, anyone would be thrilled to receive these!<br />
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I tweeted earlier that I am not a fan of shortbread cookies, I just always thought they were too bland and boring! Until I tasted these and POW! WOW! I've made about 5 dozen or more so far. Half I've given away and the other half, well, I'm not going to tell.<br />
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The combination of the orange zest and cranberries are tart, sweet and tasty. A perfect compliment to your hot chocolate drink. These will definitely become a new tradition every Christmas and any time in between for sure!<br />
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com8tag:blogger.com,1999:blog-3251257527326094214.post-22679691500019190052015-12-01T19:55:00.002-08:002015-12-02T16:59:57.025-08:00Repurposed Front Door<div class="separator" style="clear: both; text-align: center;">
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So we had to replace our front door.<br />
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There were a lot of reasons we had to get a new door. I'm not sure if the door was the original door, our house is 100 years old this year. I wish I knew if it was the original door or not. Anyways, it wasn't energy efficient. The wood below the window pane (which also wasn't energy efficient) had a straight line vertical fracture in it so suffice to say, this little entrance room felt like a freezer last winter. The handle broke off a couple times so when it did that I told hubby that we absolutely needed to get a new door for the front entrance before winter came along.<br />
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Now we're left with the question of what to do with the old door. It solid wood, very heavy. I know that if I left outside by the curb, it would be gone in no time. Instead I decided to repurpose it.<br />
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I cleaned it real good and then painted it white. A few days later I added Annie Sloan's dark wax to give it that distressed looks.<br />
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I painted the glass with black chalk paint. The door is now placed in front of a doorway that needed a door. When we moved into this house about a year and half ago, this room was used mainly as a tv room but we turned it into the bedroom (so that hubby wouldn't have to go up and down the stairway to an upstairs bedroom). This doorway is between the dining room and our bedroom so I thought that by putting the newly repurposed door there, it would look very nice and stylish in the dining room but also cover up the bedroom. Oh! I forgot to mention that we have another entrance into our bedroom from the living room....that's another story for another time.<br />
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I'm thrilled that I can decorate my new repurposed door with whatever season were in and write a beautiful message on the black chalkboard. I'm also thrilled that I can keep this older door in the house, especially if it was the original.<br />
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So, what do you think?<br />
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Thanks for visiting! Have a great week :) Until next time,<br />
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com6tag:blogger.com,1999:blog-3251257527326094214.post-30186707750359969132015-11-06T18:29:00.001-08:002015-11-06T18:30:55.615-08:00Stir Fry Chicken Vegetables and Noodles<div class="separator" style="clear: both; text-align: center;">
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Canola oil<br />
Sesame seed oil <br />
1 pkg. Asian noodles, cook according to pkg. directions.<br />
2 chicken breasts, cut into small strips, size of pinky finger<br />
1 tbsp. fresh ginger, minced<br />
1-2 carrots, julienne<br />
1 cup mixed vegetables <br />
1 bunch of kale, remove stem, roughly chop<br />
1 cup chicken broth<br />
1/4 cup soy sauce<br />
Red pepper flakes - optional <br />
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Once the noodles are cooked, set aside.</div>
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Heat olive oil in 10" skillet. Divide the chicken strips and cook separately, that way they the chicken strips fry and brown instead of steam. Set aside.</div>
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Heat some more oil and add the onions. Stir until soft and translucent.<br />
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Add the garlic and ginger, cook for 1-2 minutes.<br />
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Add the carrots, cup of vegetables and kale. Stir fry until the kale reduces 50%,<br />
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Add the chicken broth and soy sauce. Let simmer for 10 minutes, or until kale is tender.<br />
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Add the chicken, combine and simmer for 5 minutes.<br />
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Stir in the cooked noodles until thoroughly combined. Drizzle on the sesame seed oil. Serve warm.<br />
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YUMMY!!! I loved this but hubby thought it was okay. I have to confess that I used Kale only because I didn't have cabbage and lo' and behold, the kale tasted wonderful. I couldn't get enough of it! I was so sad that I completely forgot to add the fresh ginger but perhaps that was best or else I would have eaten the whole pan. *blushing*<br />
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If you love Asian food, try this simple dish, it's SO good and healthy too :)<br />
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Until next time,<br />
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com6tag:blogger.com,1999:blog-3251257527326094214.post-32784444633374843622015-10-25T17:55:00.001-07:002015-10-26T05:59:15.755-07:00Pumpkin Pie from Scratch<div class="separator" style="clear: both; text-align: center;">
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In my quest to make everything I cook from scratch, I have to admit this was tiring and took a lot longer than I expected but it was worth it. I love spending time in the kitchen especially when I can do two things I love at the same time- cooking and watching college football.<br />
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The following are links to all the recipes I used although I may have tweaked them to my liking here and there: <br />
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<ul>
<li><a href="http://www.kingarthurflour.com/recipes/all-butter-pie-crust-recipe">Pie crust</a> - King Arthur Flour pie crust recipe</li>
<li><a href="http://thepioneerwoman.com/cooking/make-your-own-pumpkin-puree/">Pumpkin Pie Puree </a>- The Pioneer Woman </li>
<li><a href="http://www.marthastewart.com/338540/pumpkin-pie">Pumpkin Pie Filling</a> - Martha Stewart</li>
<li><a href="http://www.marthastewart.com/338540/pumpkin-pie">Whipped Topping</a> - Martha Stewart</li>
<li><a href="http://www.marthastewart.com/351200/roasted-pumpkin-seeds">Roasted Pumpkin Seeds</a> - Martha Stewart</li>
</ul>
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<span style="font-size: large;"><b>PIE CRUST</b></span><br />
2 1/2 cups King Arthur Unbleached Flour + 1/4 cup<br />
1 tsp. salt<br />
2 tbsps. buttermilk powder (optional) [I didn't have it]<br />
1 cup unsalted butter<br />
1/4-1/2 cup ice water<br />
1 sheet of foil <br />
1 cup dry beans or pie weights <br />
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Preheat oven to 350F degrees.<br />
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Combine the flour and salt in a food processor. Add the cold butter and mix in the food processor for about 5 seconds. Slowly add the water a few drops at a time until dough turns into pea size bits. Turn into floured board, gather into a ball and then flatten into a disk. Place pastry disk into a zip lock baggie and cool in refrigerator for at least 2 hours or in freezer for 20-30 minutes if you're in a hurry.<br />
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Remove pastry disk from refrigerator and place on floured board. With a rolling pin, press down on dough and roll away from you from one end to the other. Shift pastry disk to the left or right but never roll back and forth. Repeat until dough is at least two inches larger than pie plate.<br />
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Gently roll dough over rolling pin<br />
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Gently unroll the pie crust onto pie pan, making sure it's as centered as you can get it. <br />
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Gently press down on inside edges. Trim off excess leaving about an inch overlap.<br />
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Tuck excess dough under to make a thick edge.<br />
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Crimp the edges however way you want. All I did was from the inside, I used my right thumb to press down on the edge while using my left thumb and left forefinger to pinch the dough down simultaneously. You can also use a spoon or fork to press down on the edges.<br />
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This next step was totally foreign to me as I've never done it before<br />
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Cover the pie crust with foil, gently push down on all sides. Place the beans or pie weights (I seriously need to get me some) on top of the foil. Bake the pie crust for 20 minutes. If the pie crust semi shrivels up after it's removed from the oven, let it cool and stretch back into place. I don't know if this was supposed to happen but it was easily rectified. Cool pie crust and set aside.<br />
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<span style="font-size: large;"><b>PUMPKIN PUREE</b></span><br />
INGREDIENTS<br />
2 small pumpkins<br />
Olive oil<br />
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Preheat oven to 350F degree<br />
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I bought these two small pumpkins at our local Meijer store. They were even labeled for "pumpkin pie".<br />
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Cut off the top (this particular pumpkin was very difficult to cut - something tells me it wasn't as fresh ass the other one). Scoop out the insides and reserve in a bowl, set aside.<br />
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Cut the pumpkins into quarters, place on rimmed cookie sheet. Drizzle the top and bottoms with olive oil. Roast in oven for 45 minutes or until tender.<br />
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After the pumpkin has cooled, scoop the pumpkin flesh out into a food processor, 3 quarters at a time.<br />
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Pulse for 30 seconds or until the pumpkin turns into puree<br />
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This step is optional but because my puree was a little too watery, I used a cheesecloth to strain it. I believe I picked up this tip from Martha Stewart.<br />
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Pour pumpkin puree in a bowl, set aside.<br />
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<b>HOMEMADE PUMPKIN FILLING</b><br />
2 large eggs<br />
3/4 cup packed light brown sugar<br />
1/2 tsp. vanilla extract<br />
1/2 tsp. salt<br />
2 tsps. pumpkin spice<br />
1 3/4 cups pumpkin puree<br />
1 cup half & half<br />
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In a large mixing bowl, whisk eggs<br />
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add the light brown sugar<br />
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add the vanilla extract<br />
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add the salt<br />
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add the pumpkin spice<br />
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add the pumpkin puree<br />
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combine well<br />
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add the half & half until thoroughly combined<br />
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Pour pumpkin filling into prepared pie crust<br />
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Place a pie crust shield on the pie, bake for 1 hour or until a toothpick poked in the middle comes out clean. My oven is not the best, so I ended up baking this pie for 2 1/2 hours!!! I'm so ready for a new oven. Anyway, remove from oven and let cool unless you're like my hubby who can't wait and has to have a piece as soon as his tongue can handle it. <br />
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<b>HOMEMADE WHIPPED CREAM</b><br />
1 cup heavy cream<br />
2 tbsps. maple syrup<br />
1 tsp. granulated sugar (I only had raw sugar and it worked)<br />
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While the pie is baking, start on the whipped cream. Start by adding the heavy cream to a mixing bowl.<br />
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add the maple syrup<br />
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add the sugar<br />
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whip all the ingredients<br />
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whip until soft peaks can be formed. I may have over whipped a little bit. I didn't get soft peaks but the whipped cream still came out delicious yet very stiff. Store in a bowl and refrigerate until ready for use.<br />
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<b>ROASTED PUMPKIN SEEDS</b><br />
Ingredients<br />
Fresh pumpkin seeds<br />
1/4 cup olive oil<br />
Kosher salt<br />
<br />
Preheat oven to 350F degrees.<br />
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Once I rinsed the pumpkin seeds in a strainer I put them in a medium
bowl. While I rinsed them I removed as much of the pulp as I was able. I patted them dry, then I added the olive oil and salt. Mixed until they were thoroughly combined with the oil and salt.<br />
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Spread the seeds out evenly on a rimmed cookie sheet, sprinkle a little more with some salt if you'd like. Roast in hot oven for 45 minutes or until browned.<br />
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Remove from oven and cool then enjoy.<br />
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and here is the whole Motley crew. Pie crust, Homemade Pumpkin Puree/Filling, Homemade Whipped Cream and Roasted Pumpkin Seeds.<br />
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This was the first piece cut and dummy me didn't think that the whipped was going to melt but I took the picture anyway. Doesn't look bad at all and it didn't taste bad either. Although it tasted better the following day when it had time to cool down in the refrigerator.<br />
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I spent all day in the kitchen. Soon after a late breakfast I started on the pie. I'm certain next time around it won't take me as long but even though I didn't mind and if I can help it, this is the way I will continue to make my pumpkin pie from now on.<br />
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Have you ever made homemade pumpkin pie from scratch? Any tips you can give me, please feel free to do so. Thanks for stopping by!<br />
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Until next time,<br />
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<br />mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com4tag:blogger.com,1999:blog-3251257527326094214.post-55506938796332165922015-08-31T20:25:00.001-07:002015-08-31T20:28:36.691-07:00PW's Braised Short Ribs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qESvMAAawag0zr3d6ZWTNEMv3-jASE4ipKljobrEZ7G-CryN0dBIK19f7Sg0bmze3_Tps6AMZqAv5Q_pp8Ojoeoz6CHdo91sc5u-Z6QqRTvWozLmL3dmXDk64T38nDwftwvDu3oQmNWG/s1600/Top+Pic+Braised+Short+Ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qESvMAAawag0zr3d6ZWTNEMv3-jASE4ipKljobrEZ7G-CryN0dBIK19f7Sg0bmze3_Tps6AMZqAv5Q_pp8Ojoeoz6CHdo91sc5u-Z6QqRTvWozLmL3dmXDk64T38nDwftwvDu3oQmNWG/s640/Top+Pic+Braised+Short+Ribs.jpg" width="526" /></a></div>
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<span id="goog_405823011">4 beef short ribs</span><br />
<span id="goog_405823011">6-8 slices bacon or Pancetta, roughly chopped</span><br />
<span id="goog_405823011">2 cups carrots </span><br />
<span id="goog_405823011">1 small onion </span><br />
<span id="goog_405823011">1/2 cup all purpose flour</span><br />
<span id="goog_405823011">Salt & Pepper</span><br />
<span id="goog_405823011">12 oz. red wine</span><br />
<span id="goog_405823011">4 cups beef broth</span><br />
<span id="goog_405823011">1 sprig of each, fresh Rosemary and Thyme</span><br />
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<span id="goog_405823011"> Cook the bacon until all the fat has been rendered</span><br />
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<span id="goog_405823011">In the meantime, dice the carrots and the onions</span><br />
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<span id="goog_405823011">Sprinkle salt and pepper on the short ribs.</span><br />
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<span id="goog_405823011">Dredge the short ribs in flour. Check on the bacon, if all the fat has been rendered, remove from the pot and set aside. Do not discard the fat drippings.</span><br />
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<span id="goog_405823011">Add the short ribs to the bacon grease and brown on all sides (about 45 seconds on each side).</span><br />
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<span id="goog_405823011">This is what they look like when they've been browned. Remove from pot and set aside.</span><br />
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<span id="goog_405823011">Add the onions and the carrots to the bacon grease. Saute' until vegetables are softened.</span><br />
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<span id="goog_405823011">Two pair of extra eyes were on me the whole time I was cooking this.</span><br />
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<span id="goog_405823011">Add the red wine to the vegetables</span><br />
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<span id="goog_405823011">Add the broth. Preheat the oven to 350F degrees.</span><br />
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<span id="goog_405823011">Gently add the short ribs to the pot</span><br />
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<span id="goog_405823011">Fresh Thyme from my herb garden</span><br />
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<span id="goog_405823011">Fresh Rosemary as well</span><br />
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<span id="goog_405823011">Add the fresh herbs to the pot</span><br />
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<span id="goog_405823011">Finally, add the bacon bits</span><br />
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<span id="goog_405823011">Cover the pot and place in preheated oven for 2 1/2 hours.</span><br />
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<span id="goog_405823011">Remove from oven and set aside for 20 minutes then scoop up any fat that has hardened.</span><br />
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<span id="goog_405823011">Enjoy with your favorite sides</span><br />
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<span id="goog_405823011">Hubby was very happy with this dish. The meat fell off the bone and was so tender. The carrots were so savory, I had a few even though I'm not crazy about cooked carrots. I love putting a meal together that I can put in the oven and not having to worry about it for a couple of hours. This has got to be my favorite way to cook meat. Low and slow and oh so savory and delicious. Try it, it's really simple to do.</span><br />
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<span id="goog_405823011">Until next time,</span><br />
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<span id="goog_405823011"><br /></span>mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com6tag:blogger.com,1999:blog-3251257527326094214.post-60139055199487839092015-08-24T08:20:00.002-07:002016-02-01T13:16:13.161-08:00The Family Tree<div class="separator" style="clear: both; text-align: center;">
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One Sunday afternoon, I looked at this boring blank wall and decided to finally do something about it. <br />
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So a tree trunk begins to emerge<br />
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Soon it begins to develop some limbs<br />
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Some leaves and birds immediately make this tree their home<br />
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and before you know it, the tree comes to life<br />
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This is the second tree I have painted on a wall and it seemed so easy to do this time around. I was able to get it painted on one Sunday afternoon, allowed it to dry overnight and then added the picture frames the following day. I will need to update and add some pictures and that's what makes it fun to have one of these Family trees in your home. It's so easy to add and update the pictures and more fun to see the family tree grow.<br />
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I purchased the wood frames at Michaels almost two years ago but I still see them there. They were the cheapest way for me to go as oppose to buying a regular cheap plastic frame. I painted them once I got home. Taped the picture to the back and voila, that was all. Easy peasy! <br />
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Enjoy your week! Until next time,<br />
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<span style="font-size: x-large;">Sharing with:</span></div>
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<span style="font-size: x-large;"><a href="http://mariaelenasdecor.blogspot.com/2016/01/tuesdays-at-our-home-147-features.html"><span style="font-size: medium;">Tuesdays at our Home #147</span></a></span></div>
mzzbevhttp://www.blogger.com/profile/05842861201472024025noreply@blogger.com2tag:blogger.com,1999:blog-3251257527326094214.post-87439772168827387452015-07-20T19:36:00.001-07:002015-07-21T06:42:05.526-07:00Grilled Vegetables with Rice<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-small;">Adapted from Bobby Flays Grilling Series</span><br />
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1 yellow squash<br />
1 zucchini<br />
1 small eggplant <br />
1/2 red onion<br />
2 cloves of garlic <br />
Canola oil<br />
Extra Virgin Olive oil <br />
Salt & Pepper<br />
1 cup cooked Whole wheat Cous-cous OR white rice<br />
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Heat grill.<br />
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Split the squash, zucchini, red onion and eggplant in half. Dab the top and bottom with canola oil.<br />
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Sprinkle with salt and pepper<br />
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Place on hot grill and cook for 7 minutes each side<br />
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Dab a little more canola oil on the vegetables and cook for another 3-5 minutes. Watch carefully that they do not burn. Remove from grill and set aside.<br />
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If you have a grilling skillet, first add some olive oil to the tomatoes in a medium size bowl. Stir around to cover the tomatoes in oil then add to the grilling skillet and cook over the grill. I don't have a grilling skillet :( So, heat about 2 tbsps. of olive oil in a heavy skillet. Carefully add the tomatoes to the hot oil and stir to get all the tomatoes good and covered. Stir occasionally.<br />
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While the tomatoes are cooking, chop the vegetables into small bite size pieces and add to a platter or a bowl.<br />
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Cook the tomatoes until they are quite soft and have blackened (this step took longer than I expected - at least 10 minutes or more)<br />
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Add the cooked tomatoes to the vegetables. Take the garlic bulbs and smash them until they have a paste consistency, adding salt to them will help. Add garlic to the vegetables (I completely forgot to add garlic, that's why you don't see it). <br />
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Gently combine. <br />
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Add the Cous-cous or white rice to the vegetables and gently combine<br />
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Add a little more salt & pepper to taste, if desired. There you have it! Serve as a side dish to your favorite grilled food.<br />
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Or, eat by itself. Enjoy!<br />
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Bobby Flay made this recipe last Saturday on his TV show. It looked so good I had to make it too. I already had the yellow squash, eggplant, red onion and garlic, I just needed to run to the grocery store to get the zucchini and tomatoes. I completely forgot to buy the whole wheat Cous-cous so I had to improvise with white rice. It did not disappoint. Even my meat and potatoes man loved it Yay! My favorite flavor was the eggplant. I LOVE eggplant but this whole dish was a very tasty treat and I will definitely make it again.<br />
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Until next time,<br />
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