tag:blogger.com,1999:blog-39951209046589648132024-03-13T23:05:57.677-07:00Scary's KitchenThanks for visiting! I've moved to www.sarahbethskitchen.comSarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-3995120904658964813.post-3490767152641434612016-08-04T09:21:00.000-07:002016-08-04T09:21:01.059-07:00I'm Moving to a new website!<div style="text-align: center;">
Thank you all for visiting! I've been here for quite some time but I realize it's time to upgrade a bit. I'm in the process of moving all my recipes over to my new website.</div>
<div style="text-align: center;">
Please head on over to my new kitchen to see all your favorite recipes as well as new ones!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://sarahbethskitchen.com/">www.sarahbethskitchen.com</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
And if you need to get a hold of me with questions or concerns, please shoot me an email at:</div>
<div style="text-align: center;">
sarahbethskitchen87@gmail.com</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Much love!</div>
<div style="text-align: center;">
~Sarah</div>
Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-36891530669783821022015-09-06T21:44:00.001-07:002015-09-06T21:45:08.222-07:00 Cheesy Pot Pie Casserole<!--[if gte mso 9]><xml>
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It’s Friday afternoon and I’m racing through Fry’s Grocery
in Scottsdale, AZ.<span style="mso-spacerun: yes;"> </span>I
waited until the very last minute to buy everything for the camping trip I had
planned.<span style="mso-spacerun: yes;"> </span>As I ogle the massive veggie
section of this Fry’s, I start to run down the list of items I need to feed
everyone for the 3 day weekend.<span style="mso-spacerun: yes;"> </span>I grab
an onion here, a bell pepper there, a few carrots, some celery, and the list
goes on and on.<span style="mso-spacerun: yes;"> </span>I added in some chicken,
a little pasta, and some stuff to make things saucy!<span style="mso-spacerun: yes;"> </span>This is going to be a healthy twist on some
serious pot pie flavors.</div>
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Fast forward to Saturday night where I’m prepping and
whipping up a casserole that puts most of my others to shame.<span style="mso-spacerun: yes;"> </span>This casserole has the flavor of a high
calorie dish but the actual calorie count of something much healthier.<span style="mso-spacerun: yes;"> </span>Learning the balance of fats to veggies to
proteins can be vital when you’re trying to create healthier dishes in your
home.<span style="mso-spacerun: yes;"> </span>For instance, you can use evaporated
milk in place of half and half or heavy cream (depending on the dish).<span style="mso-spacerun: yes;"> </span>This allows the dish to stay creamy but with
fewer calories.</div>
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<br /></div>
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This dish is not only healthy, but the clean up is a
cinch.<span style="mso-spacerun: yes;"> </span>The majority of the dish is
cooked in one pot through different stages.<span style="mso-spacerun: yes;">
</span>This not only prevents a ton of pot and pan clean up, but it means
you’re paying more attention to what’s in front of you rather than spreading
yourself too thin across the stove top if you’re not comfortable doing that
every night.<span style="mso-spacerun: yes;"> </span>And who doesn’t love fewer
dishes?</div>
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<u><span style="font-size: large;">Cheesy Pot Pie Casserole</span></u></div>
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Prep Time:</div>
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Cooking Time: </div>
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Serves: 10</div>
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8 oz whole wheat egg noodles</div>
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1 Tbsp Olive Oil</div>
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2 red bell peppers, chopped</div>
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1 large onion, chopped</div>
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2 medium carrots, peeled, quartered length wise and chopped</div>
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3 celery stalks, chopped</div>
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1 tsp. fresh minced thyme</div>
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3 cans low sodium chicken broth (14-16 oz)</div>
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1 can fat free evaporated milk (5 oz)</div>
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3 Tbsp cornstarch</div>
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2 boneless skinless chicken breasts (halved length wise)</div>
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8 oz light Mexican blend cheese</div>
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½ c. frozen peas</div>
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¾ c. Panko bread crumbs</div>
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1 tsp. parsley</div>
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½ tsp. garlic powder</div>
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2 tsp. Salt</div>
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1 ½ tsp pepper</div>
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1. Bring
a pot full of water to boil.<span style="mso-spacerun: yes;"> </span>This
will be the only pot you use through the whole dish, make sure it’s a
decent size one.<span style="mso-spacerun: yes;"> </span>Once boiling, add
in the pasta and cook it al dente (cooked just enough to bite through, but
it’s still firm).<span style="mso-spacerun: yes;"> </span>This should take
about 5 minutes.</div>
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2. Drain
the noodles, rinse until cool and then set aside in a bowl.</div>
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3. In the
original pot, pour in the olive oil and turn up to medium high heat.<span style="mso-spacerun: yes;"> </span>Once the oil is hot, stir in the bell
peppers, onion, celery, and carrot.<span style="mso-spacerun: yes;">
</span>Sprinkle them with just a pinch of salt.<span style="mso-spacerun: yes;"> </span>Cook these until the onions are
transparent and the carrots are just soft enough that you’re not crunching
through them.</div>
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4. Toss
in the thyme and stir the veggies for another minute.<span style="mso-spacerun: yes;"> </span>Transfer veggies to a second bowl.</div>
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5. Combine
the evaporated milk and 2 of the cans of chicken broth in the pot.<span style="mso-spacerun: yes;"> </span>Bring to a boil.<span style="mso-spacerun: yes;"> </span>Once it’s at a rolling boil, add the
chicken to cook.</div>
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6. Once
the chicken is cooked through, about 15 minutes or to 155 degrees internally,
pull it out of the liquid.<span style="mso-spacerun: yes;"> </span>Remove
the pot from the hot burner and shred the chicken into bite size
pieces.<span style="mso-spacerun: yes;"> </span>Heat your oven to 425
degrees at this point.</div>
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7. Whisk
5 Tbsp of chicken broth in with the cornstarch.<span style="mso-spacerun: yes;"> </span>Bring the pot back to a boil with
remaining chicken broth to replenish what boiled off while cooking the
chicken.<span style="mso-spacerun: yes;"> </span>Add the cornstarch mixture
once it’s boiling to thicken.<span style="mso-spacerun: yes;"> </span>After
1 minute, remove from heat and whisk in the cheese until smooth.</div>
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8. Throw
in the chicken, the veggies, the noodles, and the peas.<span style="mso-spacerun: yes;"> </span>Season with 1 ½ tsp salt and 1/ ½ tsp
pepper.<span style="mso-spacerun: yes;"> </span>Mix it well and pour into a
9X13 inch baking dish.</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">9. Mix the Panko with the parsley and garlic.<span style="mso-spacerun: yes;"> </span>Sprinkle on top of casserole.<span style="mso-spacerun: yes;"> </span>Put in the oven for 15 minutes or until the
top is golden brown and the cheese is bubbling.</span><br />
<br />Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-17632311728737840962015-01-22T18:43:00.001-08:002015-01-22T18:43:36.691-08:00"Perfect" Steak Tips and TricksI've made a lot of steak in my day but before we moved down to Phoenix, we had a grill. That was easy peasy and the staple of our Friday night grill/game night. Once we moved to Phx, I had to grow up a little (ok a lot) in the cooking without a grill department! We were gifted a small George Foreman by an aunt and that was one of the best indoor inventions ever. But it just doesn't do steak justice. So I use that for chicken and veggies.<br />
I ended up finally getting myself an inexpensive cast iron pan (as any well stocked kitchen should have) and I have yet to regret my $12 spent! Here are some tips and tricks I've learned in my researching for making the "perfect" steak!<br />
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<br />
<ul>
<li>Heat the pan on High but cook the steak on Medium heat.</li>
<li>Let the meat rest at room temperature for at least 30 minutes before cooking.</li>
<li>Pat the steak as dry as you can get it to prevent "steaming" while cooking.</li>
<li>Before seasoning, use a basting brush and cover both sides with Worcestershire sauce.</li>
<li>Some people believe that salting before cooking is a bad idea. I say to each his own. I love to have the salt in the crust of the steak. :)</li>
<li>For a 1" steak (kind of a guideline to adjust based on thickness): Medium Rare: 2.5 mins on each side, 1.5 mins in 400 degree oven, Medium: 3 mins on each side, 2.5 mins in 400 degree oven, Well done: 4 mins on each side, 3 mins in 400 degree oven.</li>
<li>If you're doing a compound butter, slab it on top before you put it in the oven.</li>
<li>Don't trim the fat off the steak until after it's cooked. This gives it more flavor while cooking.</li>
<li>If you don't finish the steak in the oven, cook on both sides twice. Usually about 2-3 mins for each flip.</li>
<li> Always remember that a steak continues to cook even after it's out of the pan.</li>
<li>Compound butters can be made with just about anything in your pantry. They make a perfect topping if you want just a little more than the steak by itself. Once mixed REALLY well, wrap in parchment paper and freeze for when you need it. Don't be afraid to get creative and fresh herbs give it just a touch of color!</li>
<li>Try to shoot for steaks that are at least an 1" thick. Anything thinner tends to dry out much quicker.</li>
</ul>
As I come across more tips and tricks I'll continue to add to the list! These are just some of the different helpful things floating around out there! <br />
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<br />Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com7tag:blogger.com,1999:blog-3995120904658964813.post-74160480157930046892014-10-23T20:14:00.000-07:002015-09-06T21:48:27.253-07:00Turkey and Pepper SoupSo my love for soup grows every day so I'm trying all kinds of soups and tweaking here and there! This is also made in the crock pot so it's a huge time saver :) This soup is really high in protein and low in calories and extremely filling. Makes for a great lunch or snack.<br />
<u><span style="font-size: large;"><br /></span></u>
<u><span style="font-size: large;">Turkey and Pepper Soup</span></u><br />
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<br />
*Makes 6 servings<br />
<br />
1 lb. Ground Turkey<br />
3 Bell Peppers, any color (chopped kinda big)<br />
1/2 Onion (chopped)<br />
2 cups Cauliflower (minced)<br />
2 cloves Garlic (minced) <br />
1 can Tomato Sauce<br />
1 can Fire Roasted Tomatoes<br />
3 cups Beef Stock<br />
1/2 tsp. Basil<br />
1/2 tsp. Oregano<br />
Salt and Pepper to taste<br />
<br />
1. Brown the turkey in a pan.<br />
2. Add all the ingredients to the crock pot.<br />
3. Cook on low for 6-8 hours.Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-82158805113689003002014-08-02T16:22:00.000-07:002015-09-06T21:49:49.324-07:00Mom's Texas Sheet CakeMy mother told me the story of how we came into the posession of this recipe. It's pretty neat actually. A lady called up my grandmother and asked if it would be ok to bring a cake to my parent's reception. My grandmother agreed and so this kind lady brought a Texas sheet cake to the party. It was a nice contrast so the guests had their choice of chocolate or vanilla wedding cake. My mother fell in love with the cake and spent years trying to track her down for the recipe. Once she got her hands on it, she made it as often as possible! I rarely remember desserts unless it was this or her Blue Ribbon Carrot Cake sitting on the counter! :)<br />
<br />
<u><span style="font-size: large;">Mom's Texas Sheet Cake</span></u><br />
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<br />
*Makes 1 11X17 pan full of cake **cookie sheet for those who don't have their tape measures handy :P<br />
<br />
Cake:<br />
1 Stick of Butter<br />
1/2 C. Crisco<br />
4 Tbsp. Cocoa Powder<br />
1 C. Water<br />
2 C. Flour<br />
2 C. Sugar<br />
1/2 C. Buttermilk<br />
2 Eggs (slightly beaten)<br />
1 tsp. Baking Soda<br />
1 tsp. Cinnamon<br />
1 tsp. Vanilla<br />
<br />
Frosting:<br />
1 Stick of Butter<br />
4 Tbsp. Cocoa Powder<br />
6 Tbsp. Milk<br />
1 lb. Powdered Sugar (sift!)<br />
1 tsp. Vanilla<br />
<br />
1. Heat oven to 350 degrees.<br />
2. Grease and flour a cookie sheet.<br />
3. In a saucepan, (for the cake) melt butter, crisco, coaco, and water. Bring to a rapid boil.<br />
4. In a bowl, add flour and sugar. Pour the melt over this and stir.<br />
5. Add buttermilk, eggs, baking soda, cinnamon and vanilla and stir. Don't over work it *don't want to activate the glutens*. Just stir enough to get the lumps out.<br />
6. Pour into the cookie sheet and bake for 20 minutes.<br />
7. **15 minutes into the cake baking** In a saucepan, (for frosting) melt butter, cocoa, and milk. Bring to a boil. Add the powdered sugar and vanilla. Mix well, keep stirring until it's smooth.<br />
8. At this point the cake should be just about done. Pull it out and frost while the cake is STILL HOT. This allows the frosting to melt more and seep into the pores of the cake!<br />
9. You can stop here and let the cake cool or you can go one step further and sprinkle chopped pecans on top before the frosting hardens.<br />
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*fun fact, this cake is great for freezing! Cut up and wrap individual size pieces in saran wrap and store in a Ziploc bag*Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com3tag:blogger.com,1999:blog-3995120904658964813.post-14943456550436815792014-07-27T18:49:00.001-07:002015-09-06T21:50:08.903-07:00Baked Taco Salad ShellsIf anyone has EVER read this blog, you should all know how much I love Mexican food! And let me tell you, taco salads are no exception! (although I make mine more on the unhealthy side versus a REAL taco SALAD. :) It essentially turns into a huuuuuuuuge tostada! Anywho, to make them a touch healthier, I bake tortillas to make the shell rather than buying crap fried and packaged ones! They come out great, nice and crispy with great flavor rather than tasting like oil!<br />
<br />
**I do have to admit, I'd kill for the as seen on TV shell mold! But to save money, I just use wide mouthed bowls that are corningware.<br />
<div style="text-align: center;">
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<div style="text-align: center;">
<b><u><span style="font-size: large;">Baked Taco Salad Shells</span></u></b></div>
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*makes however many you wanna make but I can only fit 2 in my oven at a time.<br />
<br />
Burrito Sized Tortillas (I have used a ton of different types of tortillas and this brand is the absolute best. They don't burn, they crisp up nice!)<br />
Non-Stick Spray<br />
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1. Set oven to 275 degrees.<br />
2. Spray both sides of the tortillas with the non stick spray and put in whatever dish you choose. (I just use wide mouth corningware)<br />
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3. Put the dishes on a cookie sheet and bake for 25-35 minutes. Check regularly after about 20 mins because the time varies with ovens.<br />
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4. When it's browned to your liking, pull out and fill with all your favorite goodies! <br />
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Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-90920992062106835672014-04-09T16:38:00.000-07:002014-04-09T16:38:44.519-07:00The Perfect Green SmoothieAh the smoothie... What an intimidating meal when you don't have a worthwhile blender! I must admit I went years without making them just because of that! Between my lack of breakfast choices and my grumbly tummy every morning at work, I decided that it was probably time to get on the ball. I asked the Shrinking Jeans community for tips, pointers, recipes, ideas, etc. The diversity is endless based on your own personal preference! This chart lays out the perfect ratio for a green smoothie, but you have to have quite a large blender of some sort for it, so below, I'm going to share my amounts that makes just the right amount for one person in a Magic Bullet (which is what I happen to have). My smoothies are low in calories, gluten free, full of protein, and super tasty! What's not to love?!<br />
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My Single Serving Formula:<br />
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<br />
*makes 16oz smoothie <br />
<br />
1 C. Almond Milk<br />
1/2 C. Spinach<br />
1 Scoop Protein Powder (I go with Vanilla Whey Protein but you can go Soy for dairy free options)<br />
1 C. Fruit<br />
<br />
The directions are the same as the picture above and it comes out perfectly full every time for me :)<br />
<br />
Different fruit combo choices:<br />
*I'm a touch biased when it comes to fruits I like. I also use frozen fruits because it's easy to portion and defrost the night before.*<br />
<br />
Strawberries<br />
Raspberries<br />
Blackberries<br />
Blueberries<br />
<br />
Strawberries<br />
Banana<br />
(I like to add peanut butter and use chocolate protein powder in this one) <br />
<br />
Peach<br />
Mango<br />
<br />
Strawberry<br />
Peach<br />
Pineapple<br />
<br />
Strawberries<br />
Blueberries <br />
<br />
Go bust out your blender/Bullet/Ninja or whatever else you have and get some green in your diet! :)Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com2tag:blogger.com,1999:blog-3995120904658964813.post-36830642748162354412014-02-06T11:18:00.000-08:002015-09-07T10:44:09.887-07:00Green Chile Chicken SoupWhen you're sick, soup is the staple of your diet. I've been sick for almost a week now and man do I get tired of Chicken Noodle quick! So instead of busting out my<a href="http://scaryskitchen.blogspot.com/2013/09/scarys-chicken-and-dumplings.html" target="_blank"> Chicken and Dumplings</a> (too much work when I'm sick) I went into the kitchen with no thoughts or recipes in my head. And here's what I ended up with! It's got just a tiny kick (unless you know you're in possession of super spicy green chiles) and it's really low in calories but super filling. It's also really easy to keep. You can freeze it or seal it in jars using a pressure canner.<br />
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<u><span style="font-size: large;">Green Chile Chicken Soup</span></u><br />
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*makes 12 2 cup servings<br />
<br />
Allergen Tips:<br />
Look for gluten free brands of enchilada sauce like La Victoria or Frontera.<br />
Check the bullion for gluten to keep it a g-free recipe! <br />
<br />
12 Cups of Water<br />
7 cubes of Chicken Bullion <br />
3 Boneless Skinless Chicken Breasts<br />
4 Stalks of Celery (chopped)<br />
2 Red Bell Peppers (chopped)<br />
1 C. Chopped Onion<br />
4 Fresh Roasted Green Chiles (chopped) **or 2-3 4oz cans of green chiles**<br />
2 cans Black Beans (drained)<br />
2 cans Corn (drained)<br />
1 14-16oz Can Green Enchilada Sauce (size varies depending on brand) <br />
1 tsp. Salt<br />
1 tsp. Garlic Powder<br />
1 tsp. Pepper<br />
1 tsp. Cumin<br />
1-2 Tbsp Corn Starch for thickening <br />
<br />
1. Put the water and bullion cubes in a stock pot on medium heat until it starts boiling and the cubes are dissolved.<br />
2. Throw in the chicken breasts, beans and veggies and the sauce. Cover back up and cook for about 45-75 depending on if the chicken is fresh or frozen.<br />
3. Once the chicken is done, pull it out and shred. Add back to the soup along with the seasonings and simmer for another 30 mins to let the chicken soak up some flavor.<br />
4. Serve!<br />
<br />
*Tips on adding to this if you'd like a little more*<br />
You can make some rice to pour this over or you can make some noodles to throw in but if you plan on keeping this in the fridge or freezer, I don't suggest adding these until you're about to eat it.<br />
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<br />Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com4tag:blogger.com,1999:blog-3995120904658964813.post-81170585999565270552014-02-01T22:48:00.000-08:002014-04-09T16:41:04.060-07:00Onion and Herb SquashI LOVE squash and Zach hates it... That means I almost never get to eat it unless I make it specifically for me. (and I'm just not one to prepare two different meals for people) That means, on the nights he's not home, I get to break out all the things I love! This dish took quite a bit of time to put together and then bake, but it was SO worth it!<br />
<br />
<span style="font-size: large;"><u>Onion and Herb Squash</u></span><br />
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<br />
*Makes 4 servings<br />
<br />
3 Yellow Squash<br />
2 Large Zucchini<br />
2 Tbsp. Parmesan <br />
Salt, Pepper, Onion Powder, Garlic Powder, Mrs. Dash Onion and Herb seasoning<br />
1.5 Tbsp. Olive Oil (give or take)<br />
<br />
1. Slice the squash with a mandolin or with a knife. It's better if they're thinner but whatever you do works!<br />
2. Drizzle the olive oil on them and mix well.<br />
3. Cover a cookie sheet with tin foil and spray with non-stick spray.<br />
4. Set oven to 375 degrees.<br />
5. Start layering the squash. If you're OCD like I am, alternate zucchini, yellow squash, repeat.<br />
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6. Once it's all laid out, season well with all the above.<br />
7. Put it in the oven for 45 mins. Add the parmesan when there's 12 mins left.<br />
8. Pull out and enjoy!<br />
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Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com2tag:blogger.com,1999:blog-3995120904658964813.post-65562321039268744202014-02-01T22:28:00.001-08:002014-04-09T16:49:50.601-07:00Spinach and Ricotta Lasagna RollsIn my journey to get healthy and eat healthy, I decided to revamp some of my recipes and this will be the first! I love lasagna but for two people, a whole lasagna is just too much! So I decided to go with little serving sized rolls that are easy to portion out instead of guessing how much you cut off! These are still not "super healthy" but calorie wise they're ideal for those Italian food hankerings!<br />
<br />
<span style="font-size: large;"><u>Spinach and Ricotta Lasagna Rolls</u></span><br />
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*Makes 3 servings<br />
<br />
Allergen Tips:<br />
Rice flour noodles are a great g-free option for any pasta dish! <br />
<br />
6 Lasagna Noodles <br />
3/4 C. Ricotta (I use low fat)<br />
1/4 C. Mozzarella<br />
1/8 C. Parmesan<br />
1/2 lb. Ground Turkey<br />
1/2 jar Favorite Marinara (I use Classico Italian Sausage)<br />
1/4 C. Red Bell Peppers (chopped)<br />
1/4 C. Onion (chopped)<br />
2 tsp. Olive Oil<br />
1/3 C. Raw Spinach<br />
Salt, Pepper, Garlic Powder, Italian Seasonings <br />
<br />
1. Get the pot of water for the noodles going. Make sure you add salt to help boil the water quicker (you'd be surprised how many people don't know this!)<br />
2. Start cooking the bell peppers and onions in the oil.<br />
3. Once the water is boiling, add the spinach to the water. Boil it for 4-5 mins and then pull it out of the water and let it hang out in a strainer. **DO NOT DUMP THE WATER OUT** Separate it to the best of your abilities to help the water drain. Add in the lasagna noodles to the same water.<br />
4. Throw the turkey in the pan with the peppers and onions. Season the meat and brown. Once the meat is done, you can set aside until everything else is ready.\<br />
5. Mix the ricotta with the parmesan and most of the mozzarella. Save just a touch for the tops of the rolls.<br />
6. Once the noodles are done, drain and lay out on the counter or on a cutting board. Dab them with a paper towel so they aren't slimy where you'll be spreading out the cheese.<br />
7. At this point, you need to squeeze out the spinach. Use a bunch of paper towels or a potato ricer. Chop it up and mix it in with the ricotta cheese mixture and start spreading on the noodles. Start small and go from there. You want to make sure there's an even amount of cheese on each!<br />
8. Turn the oven on to 325 degrees. Once the cheese is on the noodles, sprinkle the turkey on top.<br />
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9. Start rolling the noodles and place in a non-stick sprayed 6x9 baking dish. (you can spread just a touch of marinara on the bottom to help prevent sticking as well)<br />
10. Add the marinara to the remaining ground turkey and pour on top of the rolls. Top them with the last of the mozzarella and bake for 25 mins!<br />
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<br />Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-27388233307642240602014-01-19T10:03:00.000-08:002014-01-19T10:24:27.694-08:00Lasagna CupsI love Italian food and who doesn't love lasagna! To be honest I can't remember the last time I had a real chunk out of a lasagna. I occasionally make my <a href="http://scaryskitchen.blogspot.com/2013/01/lasagna-rolls.html" target="_blank">Lasagna Rolls</a> but today I wanted to make cups that we could pick up with our hands because finger food is fuuuuuun!!! They turned out amazing and the nutrition facts are pretty sweet as well!<br />
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<u><b><span style="font-size: large;">Lasagna Cups</span></b></u><br />
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<br />
*makes 12 cups, serves 4<br />
<br />
24 Wonton Wrappers<br />
1/2lb Ground Turkey<br />
1/4 C. Onion (chopped)<br />
1 C. Favorite Marinara (I use Classico Italian Sausage)<br />
1/3 C. Ricotta (low fat)<br />
1/8 C. Parmesan<br />
1/4 C. Mozzerella<br />
Salt, Pepper, Garlic Powder, Italian Seasonings (to taste)<br />
<br />
1. Brown meat and onions. Season to taste with all of the above seasonings.<br />
2. Add the marinara and simmer for a minute or two.<br />
3. Preheat the oven to 325 degrees. spray muffin pan(s) with non-stick spray. Line each with a wonton wrapper.<br />
4. Mix the ricotta with most of the parm and mozzerella (saving just a touch of both for the top of the cups).<br />
5. Spoon the meat mixture (I use a large spoon, about a heaping tablespoon?) into the wrapper. Top this with about a teaspoon of cheese mixture.<br />
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6. Add a wonton wrapper on top of the cheese. Pushing down to compact the ingredients. Add another teaspoon of cheese to the bottom, then top it with another heaping tbsp of meat.<br />
7. Top each cup with just a touch of the leftover mozzerella and parmesan. Bake for 20 mins.<br />
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<br />Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-12501734381395243742014-01-11T19:08:00.001-08:002014-01-11T19:08:08.861-08:00BBQ Chicken Bites with SlawIf any of you know me, I loooooooooove chicken! I also love wonton wrappers! Put them together and the possibilities are literally endless! Today I wanted some BBQ flavor in my dinner. So I put together a healthy version of a classic BBQ chicken with coleslaw!<br />
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<u><span style="font-size: large;">BBQ Chicken Bites with Slaw</span></u><br />
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<br />
*makes 12 bites<br />
<br />
12 wonton wrappers<br />
1 large boneless skinless chicken breast (boiled and shredded)<br />
1/2 serving of my <a href="http://scaryskitchen.blogspot.com/2012/10/subtle-bbq-marinade.html" target="_blank">BBQ marinade </a><br />
1/2 Red Bell Pepper<br />
<br />
Shred the following: <br />
1/3 Head of Cabbage<br />
1 Carrot<br />
1 Jalapeno (make sure to remove seeds)<br />
<br />
3 Tbsp Fat Free Italian Dressing<br />
Salt and Pepper to taste<br />
<br />
1. Boil your chicken for 35-45 mins. Pull out and shred. Set oven to 325 degrees and spray muffin pan(s) with non-stick spray.<br />
2. Mix in the marinade, bell peppers, and salt and pepper.<br />
3. Put wrappers in each muffin hole, pushing it down to cover the bottom.<br />
4. Fill the wrappers with the chicken mixture and put in the oven for 20-30 mins. Keep in mind, this recipe is a bit more wet than normal so baking a little bit longer will keep the wrapper more crisp.<br />
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5. While the bites cook, shred the veggies, add the dressing and seasonings. Mix and refridgerate until the bites come out of the oven.<br />
6. Put it all together and enjoy a classic bbq meal with a twist!<br />
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<a href="http://1.bp.blogspot.com/-C8aCj50kRNg/UtIGtAuxUhI/AAAAAAAABoU/IkA1FSQrBPI/s1600/bbq+chicken+bites+with+slaw+NF.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-C8aCj50kRNg/UtIGtAuxUhI/AAAAAAAABoU/IkA1FSQrBPI/s1600/bbq+chicken+bites+with+slaw+NF.png" height="640" width="291" /></a></div>
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These NF are with Sweet Baby Ray's BBQ sauce, not Bill Johnsons</div>
Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-863118186389613312013-12-28T11:41:00.001-08:002013-12-28T11:41:44.213-08:00Prepping for BreadIf any of you are like me, I like things to be quick and easy most days when it comes to the kitchen! This is a post to help out those who like to make their own bread! This is something that can be done in less than 10 mins and will keep you stocked for ease. :)<br />
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<span style="font-size: large;"><u>Prepping dry ingredients for Bread:</u></span><br />
<br />
1. Choose your favorite recipe for bread. These pictures are of my <a href="http://scaryskitchen.blogspot.com/2012/07/bread-lost-art.html" target="_blank">Onion Bread</a> recipe.<br />
2. Pull out all the dry ingredients minus the yeast.<br />
3. You can pour ingredients directly into the bags if you'd like or do it like me. I put them all in bowls and mix with a whisk before I put it in bags.<br />
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4. Label each bag with the name of the bread, how big of a loaf it makes and then the order in which things go into your bread machine (or in a bowl if you're doing it old school!). *note: to make it more clear, you might want to put an extra line where you dump in the bag ingredients before the yeast*<br />
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5. Store on your shelf for a rainy day or whenever you'd like a quick loaf of bread! :)<br />
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<a href="http://2.bp.blogspot.com/-FpzLmV-OpgI/Ur8pSsLHxOI/AAAAAAAABdU/uZnsP-mYduA/s1600/Finished+Onion+Loaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-FpzLmV-OpgI/Ur8pSsLHxOI/AAAAAAAABdU/uZnsP-mYduA/s400/Finished+Onion+Loaf.JPG" width="400" /></a></div>
<br />Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-31535487098494218632013-10-20T12:04:00.000-07:002014-04-09T16:46:30.035-07:00Olive Garden's Zuppa Toscana!Who doesn't love a little soup and salad for lunch every once in a while?! Well, my absolute favorite at Olive Garden is the Zuppa. I get it every time! MMMMMMMM dipping hot fresh breadsticks in that soup is heavenly. Well, I decided to try the recipe my mom put together and see if it's anything like the real soup. Boy was I amazed! It tastes JUST like it! I made it a little healthier using turkey instead of spicy Italian sausage. But I honestly couldn't really tell the difference. :D<br />
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<u><span style="font-size: large;">Zuppa Toscana</span></u><br />
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*Makes 6-7 2 cup servings<br />
<br />
Allergen Tips:<br />
Make sure you check the bullion and bacon for gluten ingredients to keep this a g-free recipe! <br />
<br />
1-1.25 lbs of Ground Turkey (or Spicy Italian Sausage)<br />
(season with Italian seasonings, red pepper flakes, salt, pepper, and garlic if you're doing the turkey) <br />
1/2 lb. Smoked Bacon (chopped)<br />
10 C. Water<br />
4 Chicken Bullion Cubes<br />
1 Med Onion (chopped)<br />
2 Large (or 3 med) Russet Potatoes (sliced)<br />
2 Cloves of Garlic (minced) <br />
2 C. Kale (chopped)<br />
1 C. Heavy Cream<br />
Salt and Pepper to taste <br />
<br />
1. Add water and bullion cubes to a pot and cover. Put on med-low to dissolve.<br />
2. In a pan, brown the turkey, adding the seasonings as it cooks. Drain and put aside in a bowl.<br />
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3. Cook the bacon in the pan, drain, and add to the turkey.<br />
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4. Add the sliced potatoes, garlic, and onion to the pot. Bring to a low boil and simmer on med with the lid off until the potatoes are tender.<br />
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5. Add the meats, bring to a low boil and simmer for another 10 mins.<br />
6. Add the kale and cream, season the soup with salt and pepper. Doesn't need to boil, just warmed through, and it's ready to serve!<br />
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And here's a jar of the soup with my label to sell :)</div>
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(this soup must be kept fresh, it's not canned)</div>
Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-16515180804111880552013-09-28T17:30:00.001-07:002013-09-28T17:30:20.534-07:00Scary's Chicken and DumplingsOne of the comfort foods I have been asked to make and put up here is chicken and dumplings. I grew up eating mom's homemade chicken and dumplings and I wanted to try it out! So here's my version of it! (Mom, don't worry! I'll put up the original recipe soon!) This is very hearty with just a touch of heat. It makes for a great meal throughout the week. :)<br />
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<u><span style="font-size: large;">Scary's Chicken and Dumplings</span></u><br />
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*Makes.... ummmm.... a pot full? A lot of servings! I fed 6 people several servings. Maybe close to 12-14 2 cup servings<br />
<br />
20 C. Water<br />
2 Basil Leaves (mine are kind of in pieces so it was hard to take them out at the end, but remove these when you serve!)<br />
12 Chicken Bullion Cubes<br />
5 Boneless Skinless Chicken Breasts<br />
1 Celery Stalk<br />
4 Red Bell Peppers<br />
1 1/2 Onions<br />
2 Jalapenos (seeds optional)<br />
Salt, Pepper, Garlic Powder (at LEAST 2 tsp each but to taste)<br />
Thickening liquid (1/4 C. flour and enough water to mix into a liquid)<br />
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Dumplings:<br />
3 C. Flour<br />
1/2 C. Shortening (pea sized chunks)<br />
1 tsp. Baking Powder<br />
2 tsp. Salt<br />
2 tsp. Pepper<br />
1 tsp. Sage<br />
1 tsp. Rosemary<br />
1 tsp. Parsley<br />
1 tsp. Oregano<br />
1 1/2 C. Water (give or take)<br />
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1. Put the water, bullion cubes, veggies, seasonings, and chicken in a stock pot. Bring to a boil and lower to med heat. Cook for about 45 mins to an hour.<br />
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2. Pull out the chicken and shred, or chop if you prefer cubed chicken. Put it back in the soup.<br />
3. Put all the dry ingredients in a bowl with the shortening. Add the water a little bit at a time and mix. You don't want the dough to be too wet!! If you find that it's too wet, just add more flour or roll it out in a ton of flour.<br />
4. Divide the dough into 3 balls and turn the heat up on the soup between med and med high. (I have limited counter space so I can't roll out a ton of dough at once). Roll it to about 1/8 inch thick and cut. Go crazy and use a pizza cutter!! Makes the job super easy! I made really big dumplings in these pictures, but I prefer smaller ones. It's all up to what you like.<br />
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5. Drop the dough pieces into the soup a few at a time. Once you're counter is clean, repeat until all the dough is made! You want to make sure and push the second and third group of dough down into the water so it doesn't hang out at the top and stick together.<br />
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6. Cook for about 10 mins and then turn the heat down to medium again. Here you're going to add the thickening liquid to make it more soupy instead of just watery. You can always add in more if you want it even thicker but keep in mind it gets thicker for the next 20 mins. Cook for another 20-30 mins, checking the done-ness of the dumplings.<br />
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<br />Serve it up with some fresh french bread for dipping!Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-78209959579462348792013-09-28T17:08:00.002-07:002013-09-28T18:00:36.288-07:00Biscuits and GravyThe ultimate comfort food when it comes to breakfast! Mom was always the major cook in the house but when it comes to breakfast, dad was the boss. :) His specialties are the most AMAZING pancakes ever (I'm sure I'll put that recipe up sometime) and his hamburger gravy to slather on some piping hot biscuits. This is not a traditional recipe but I prefer it over using sausage because it's still a unique flavor.<br />
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<u><span style="font-size: large;">Dad's Hamburger Gravy</span></u><br />
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*makes 2-3 servings<br />
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1/2 lb. Hamburger<br />
3-4 Tbsp. Flour<br />
2 1/2 C. Milk<br />
1 Tube of Biscuits<br />
Salt and Pepper<br />
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1. Preheat oven for the biscuits. Start browning the hamburger. Be liberal with the salt and pepper. You don't want the meat to be bland once the gravy is made.<br />
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2. Once the hamburger is brown, add the flour and stir to coat the meat and absorb the grease.<br />
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3. Put the biscuits in the oven.<br />
4. Keeping the heat at about med-high, add the milk and stir often until it starts to boil.<br />
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5. Lower the heat to med-low and simmer while it thickens. Still stirring often to make sure the gravy doesn't stick to the bottom of the pan.<br />
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6. Season with salt and pepper (heavy on the pepper). The biscuits should be done by now, pull them out and put it all together!<br />
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Dig in!!!</div>
Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com4tag:blogger.com,1999:blog-3995120904658964813.post-61278709069306677252013-09-14T19:00:00.000-07:002013-09-14T19:00:15.919-07:00Philly Cheese Steak BitesThere's a quaint place that I have to visit every time I'm in LA called Phillipes that is just to die for! I don't think I enjoy my french dip sandwiches as much anywhere else. I don't often make my own french dips or philly cheese steaks either, but hey why not take it for a spin!<br />
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<span style="font-size: large;"><u>Philly Cheese Steak Bites</u></span><br />
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<br />*makes 12-16 bites<br />
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<br />
2 tubes of Crescent rolls<br />
1 package of roast beef (using 2 slices per roll)<br />
6-8 slices of cheese [usually provolone but I'm not a fan] (cut in half diagonally)<br />
1/2 Onion (sliced)<br />
1 Green Bell Pepper (sliced)<br />
2-3 tsp. Olive Oil <br />
1 packet Au Jus gravy<br />
<br />
1. Put the oil in a skillet and add the veggies. Let these cook on one side for 5-8 mins and then stir/flip them as best as you can to the other side. When these are done, preheat the oven according to the rolls.<br />
2. Open up the rolls and start separating them. Lay the cheese down on each roll with the long edges together.<br />
3. Then layer 2 slices of roast beef, add 2 strips of bell pepper and 2-4 pieces of onion. Roll up and put on a cookie sheet lined with tinfoil and sprayed with non-stick spray.<br />
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4. Cook them for 10-12 mins.<br />
5. Prepare the au jus while the rolls are cooking.<br />
6. Serve it all up and enjoy!<br />
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<br />(the roast beef tends to weep a little so the bottoms don't stay crisp, I recommend a fork and knife)Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com2tag:blogger.com,1999:blog-3995120904658964813.post-22336819370063708262013-08-31T11:26:00.005-07:002013-08-31T11:28:03.406-07:00Sausage SlidersSaturday morning is my favorite day to make breakfast (and usually the only morning in the week I can find the time). I was feeling a bit adventurous this morning since I've been living on fast food breakfast this week. :( I wanted to get a little crazy and make my own breakfast sandwich with a biscuit. The biscuits I use are small and fluffy and not hard and dense like McDonalds. It makes for a fun breakfast!<br />
<br />
<u><span style="font-size: large;">Sausage Sliders</span></u><br />
<br />
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<a href="http://1.bp.blogspot.com/-3W1kGrb5z3c/UiI1PFDVnEI/AAAAAAAABUs/fRZ5dUbP_BQ/s1600/IMG_1314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-3W1kGrb5z3c/UiI1PFDVnEI/AAAAAAAABUs/fRZ5dUbP_BQ/s320/IMG_1314.JPG" width="320" /></a></div>
<br />
*makes 8 sandwiches<br />
<br />
1 Tube of Sausage (I use Jimmy Dean's Hot Sausage)<br />
2 Slices of Cheese (My favorite is pepperjack!)<br />
2 Eggs<br />
1 Tube of Buttermilk Biscuits<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<br />
<br />
<br />
<br />
<br />
Salt, Pepper<br />
<br />
1. Preheat oven according to your biscuits. Get your pans ready for the sausage and eggs. Put the biscuits in as soon as it's ready.<br />
2. Start cooking the sausage patties.<br />
3. About the time you flip your sausages to the other side you can start frying your eggs. Season them as you like with salt, pepper, maybe some garlic or parsley. I personally don't like a ton of egg, but if you are an egg lover, then you can up how many eggs you actually use. I used two and cut them into quarters.<br />
4. About this time, the biscuits should be close to done if they aren't already. When the saugage is done, put a 1/4 of the cheese slice on top to start melting.<br />
5. Assemble everything and serve!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
**These would have been awesome with some gravy to dip in, but I didn't have any. :(Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-1283903217134993352013-08-18T20:34:00.000-07:002014-04-09T16:52:05.887-07:00Beef N BroccoliI love me some yummy Chinese food. I'm suuuuuuuuuuuuper picky about stuff we order for takeout! That's why I started making my own stuff. :)<br />
<br />
Beef and Broccoli is so simple yet can be so complex!! I decided to make a crock pot version and messed with it to make it yuuuuuuuuuummy!!! This is definitely a treat in my house this week!<br />
<br />
<u><span style="font-size: large;">Beef N Broccoli</span></u><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
*makes 4 servings<br />
<br />
Allergen Tips:<br />
Choose a gluten free soy sauce made by Kikkoman or Tamari. <br />
<br />
1 lb. Flank Steak (Cut in strips and then cut in half)<br />
1 C. Beef Broth (I used water and 2 cubes of bullion for a stronger flavor)<br />
3 Cloves Garlic (minced)<br />
1/2 C. Soy Sauce<br />
1/3 C. Honey<br />
1 Tbsp. Oil (sesame is recommended but vegetable works if you don't have it handy) <br />
1/2 tsp. Salt<br />
1/2 tsp. Pepper<br />
2 Tbsp. Cornstarch <br />
2-3 Heads of Broccoli (chopped)<br />
<br />
3/4 C. Brown Rice<br />
1 1/2 C. Water <br />
<br />
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<![endif]--><span class="textexposedshow"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1.
Place beef in a crock pot.</span></span><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br />
<span class="textexposedshow">2. In a small bowl, combine broth, soy sauce, honey, oil, garlic and salt/pepper. Pour over beef. Cook on low for 4-5 hours.</span><br />
<span class="textexposedshow">3. After that time, in a cup, stir cornstarch and just a little sauce from the
crock pot until smooth. Add to crock pot. Stir well to combine. Repeat if it's not thick enough for you.</span><br />
<span class="textexposedshow">4. Add broccoli to the crock pot. Stir to combine.</span></span><br />
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span class="textexposedshow">5. Start the rice by mixing with water. Bring to a boil, cover and simmer for about 30 mins. </span><br />
<span class="textexposedshow">6. Cover beef and broccoli and cook an additional 30 minutes on high.</span></span><br />
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span class="textexposedshow">7. Combine and enjoy! :) </span></span>Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-45370117743820592152013-07-27T23:31:00.000-07:002013-07-27T23:38:43.841-07:00Canning and Salsa Excitement!Well as some of you know, I'm going to start canning and selling my salsas in the near future. And let me tell you, I can hardly contain my excitement! It's been nonstop research and buying necessities to make this happen. I feel that the money dumped into this idea isn't going to be money wasted even if this salsa selling turns out to be a flop. (which it won't!!!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xVN0zmRytN0/UfS8YiSuJJI/AAAAAAAABSI/nkjLKb0ddVw/s1600/Scalsa+ad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-xVN0zmRytN0/UfS8YiSuJJI/AAAAAAAABSI/nkjLKb0ddVw/s320/Scalsa+ad.jpg" width="319" /></a></div>
<br />
I just dropped the last chunk of money necessary to get started on a pressure cooker/canner! I can't even explain how excited I am to have one in my possession!!! My pressure cooker was given to me when my grandpa died. It was well loved, and used a ton. There was an unfortunate accident in my kitchen (NO ONE was harmed thank God) and it's now useless as a pressure cooker. I just didn't want to drop the money on a replacement. But NOW I have several reasons!!!<br />
<br />
I just bought this beast of a cooker!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-zZLgCFUmis0/UfS5U4W8IYI/AAAAAAAABR4/TUJdO0Bquns/s1600/pressure+canner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-zZLgCFUmis0/UfS5U4W8IYI/AAAAAAAABR4/TUJdO0Bquns/s320/pressure+canner.png" width="279" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This is the <a href="http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z" target="_blank">All American 921 Pressure Cooker/Canner</a>. I went biiiiiiiiiig and got the 21 1/2 quart for just over $200. This beast can process up to 19 pint size jars at a time and that's the size I'm going with for my salsas! What a deal!!!</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I honestly can't wait to get it on Wednesday to take it for a spin!!! </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></span> Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-90128876155926085362013-07-19T01:25:00.003-07:002013-07-19T01:26:38.127-07:00Roasted Green ChilesHave you ever wanted a batch of fresh green chile but you just don't live in an area where you can get them easily? Sure, you can go to the store and buy a frozen block of Hatch's (and let's be honest, they ARE the best) but it's still just not the same. Well here's how to make your own homemade roasted green chiles that you can chop up and use immediately or you can freeze some for later. I just think it's way better than buying the little cans of green chiles. Those are just best when you're in a bind and have nothing else but really need chiles!<br />
<br />
<span style="font-size: large;"><u>Roasted Green Chiles</u></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rXmP-oPh0Ek/Uej37EMp7fI/AAAAAAAABOI/O6tt49a7x_c/s1600/Roasted+Green+Chiles+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-rXmP-oPh0Ek/Uej37EMp7fI/AAAAAAAABOI/O6tt49a7x_c/s320/Roasted+Green+Chiles+(1).JPG" width="320" /></a></div>
<br />
*Makes however many chiles you roast<br />
**This can be done with any type of pepper!! <br />
<br />
8-10 Anaheim Chiles (this is how many will fit per cookie sheet depending on how big they are and this will make about a cup chopped)<br />
Non stick Spray<br />
Tin Foil<br />
<br />
1. Set your oven to broil and put a rack on the very top shelf.<br />
2. Line a cookie sheet with tin foil and spray with the non stick spray.<br />
3. Arrange the peppers on the sheet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
4. When the oven is good and ready, put the sheet in the oven. Keep a close eye on them. The first side can take from 3-6 mins. You want the skin to be mostly black and bubbly, but not completely black or else the chile itself will be burnt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
5. Turn the chiles over when the first side is ready. This side should take a little less time since the chiles are already hot.<br />
6. Once the second side is mostly bubbly and black, take them out and put them all in a ziploc bag. Let them steam for 20 mins.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
7. Carefully take them out one by one to peel the skin off and take the tops off. Prepare the chiles as you like: diced, strips, whole. Use to your hearts content!Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-9446313616993790352013-07-09T02:48:00.003-07:002014-04-09T16:54:27.748-07:00Eggie Bites<u><span style="font-size: large;">Eggie Bites</span></u><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2oS_LDP-mAo/UdvcR1TCAfI/AAAAAAAABKo/Mjy86eibM0Y/s1600/Egg+Bites.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2oS_LDP-mAo/UdvcR1TCAfI/AAAAAAAABKo/Mjy86eibM0Y/s400/Egg+Bites.JPG" height="300" width="400" /></a></div>
<br />
*Makes 6 Bites<br />
<br />
Allergen Tips:<br />
Check your meat labels and always be aware of cross contamination when you buy from the deli when it comes to gluten! <br />
Just omit the cheese for a healthy, yet dairy-free option!<br />
<br />
6 Slices of Lunch Meat (Ham, Turkey, Chicken, Roast Beef, or whatever else you love)<br />
4 Eggs (scrambled)<br />
2 Tbsp. Shredded Cheese<br />
1 Tbsp. Green Onions<br />
2 Tbsp. Bell Peppers<br />
2 Tbsp. Onion<br />
<br />
1. Set the oven to 350 degrees.<br />
2. Scramble the eggs with the seasonings. Add the bell peppers, onions, cheese, or whatever other veggies you'd like. (OR you could get crazy and add some bacon or sausage)<br />
3. Spray the muffin tin with non-stick spray. Line the cups with the meat. Pour in the eggs.<br />
4. Top with the green onions as garnish and bake for 25-30 mins.Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-42635274271293975572013-07-09T02:15:00.002-07:002013-07-09T02:15:22.626-07:00Muffin BaseEveryone has enjoyed a muffin or two. Some love banana nut, some are all over the chocolate muffins, and some like poppy seeds. Well, for those of you in adventurous cooking moods I have the perfect muffin base for any type of muffin you could ever want! Mix it up and make several different kinds or just make a big batch of your favorites!<br />
<br />
<u><span style="font-size: large;">Muffin Base</span></u><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZRRs6J-9xOo/UdvT399KWKI/AAAAAAAABKQ/AEdxspSgnD4/s1600/Muffins+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ZRRs6J-9xOo/UdvT399KWKI/AAAAAAAABKQ/AEdxspSgnD4/s320/Muffins+1.JPG" width="320" /></a></div>
<div style="text-align: center;">
(Dark Cherries and Pineapple, Cinnamon Raisin, Chocolate Chip) </div>
<br />
*makes 12 regular sized muffins<br />
<br />
1 3/4 C. Flour<br />
1/2 C. Sugar<br />
1/2 C. Brown Sugar<br />
3/4 tsp. Salt<br />
2 1/2 tsp. Baking Soda<br />
1 C. Milk<br />
1/3 C. Oil<br />
1 Egg (well beaten)<br />
1/4 C. Apple Sauce (only use this if you DON'T use some type of fruit in the muffins. this adds a little extra moisture to the batter.) <br />
<br />
1. Add all dry ingredients in a bowl and sift well.<br />
2. Beat the egg in another bowl and then add the rest of the wet ingredients to that bowl.<br />
3. Slowly add the wet ingredients to the dry and mix 10-15 times. DO NOT OVER MIX.<br />
4. This is where you can add your mix-ins. (blueberries, cinnamon and raisin, cherry and pineapple, chocolate chips, poppy seeds, banana and nuts, etc)<br />
5. Fill the cupcake cups 2/3 full and cook at 400 degrees for 18-22 mins. Keep a close eye on them due to altitude and different ovens.<br />
6. Check them with a toothpick. When it comes out clean, pull them out and let them sit for about 5 mins before moving to a cooling rack.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-NkHMZ2WujZI/UdvUg3c1d0I/AAAAAAAABKY/ejY7gsGBbSQ/s1600/Muffin+Base+NF.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NkHMZ2WujZI/UdvUg3c1d0I/AAAAAAAABKY/ejY7gsGBbSQ/s1600/Muffin+Base+NF.png" /></a></div>
<div style="text-align: center;">
These nutrition facts DO NOT include any add-ins</div>
<br />Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-48506293270367408402013-06-30T21:10:00.001-07:002014-04-09T16:55:01.037-07:00Chipotle Cilantro RiceWell, Chipotle is one of my guilty pleasures when it comes to eating out. I've been known to travel to different cities just to get a burrito bowl covered in all the yummy goodness that they offer! I've been trying to recreate their food for YEARS and I've finally nailed the rice! Hope you all enjoy the recipe!<br />
<br />
<span style="font-size: large;"><u>Cilantro Rice</u></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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*makes 3-4 servings<br />
<br />
1 C. Brown Rice<br />
2 C. Water<br />
2 Tbsp. Butter<br />
1 Lime (cut in half and juiced)<br />
1 Tbsp. Cilantro (finely chopped)<br />
Salt to taste <br />
<br />
1. Put the butter, rice, and half the lime juice in a pot and stir until the butter is melted.<br />
2. Add the water and around 1/8 tsp of salt. Bring to a boil.<br />
3. Lower the heat to just below med-low and cover. Cook until the water is all gone. (usually just over 30 mins)<br />
4. Take it off the heat and let it sit for about 5 mins.<br />
5. Add the other half of the lime juice and the cilantro as well as a little more salt to taste. Stir well and add to ALL your Mexican dishes!!!Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com0tag:blogger.com,1999:blog-3995120904658964813.post-86912881984048009842013-06-30T16:17:00.003-07:002014-04-09T16:55:54.685-07:00Tostitos Taco BitesI love making my taco bites with wonton wrappers! They're fun and inventive but sometimes I'm feeling a little lazy. The solution? Bite size taco bowls of course!<br />
<u><span style="font-size: large;"><br /></span></u>
<u><span style="font-size: large;">Tostitos Taco Bites</span></u><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wq6vM316ow8/UdC8jJSOJTI/AAAAAAAABJQ/q6JCdk6y268/s1600/IMG_1250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wq6vM316ow8/UdC8jJSOJTI/AAAAAAAABJQ/q6JCdk6y268/s400/IMG_1250.JPG" height="300" width="400" /></a></div>
*Makes 30-45 bites (depending on filling)<br />
<br />
Allergen Tips:<br />
Be sure to read the fine print on your taco seasonings for a g-free dinner! <br />
<br />
1/2 lb. Ground Turkey (or hamburger)<br />
1/4 C. Bell Pepper (chopped)<br />
1/4 C. Onion (chopped)<br />
1 Taco Seasoning Packet (or close to 1/4 C. if you have a large container)<br />
3/4 C. Water<br />
Tostito's Scoops<br />
1/4 C. Shredded Cheese<br />
Olive Oil or Butter for Veggies<br />
Salt, Pepper, Garlic Powder to taste<br />
<br />
1. Cook bell peppers and onions with oil or butter for about 8 mins on just above medium. Add turkey or beef. Season and brown and then drain fat.<br />
2. Add the taco seasoning and water. Bring to a boil and then reduce to med-low. Simmer for 20-25 mins or until the liquid is almost gone.<br />
3. Set oven to broil with the rack at the very top. Place chips on a cookie sheet lined with foil. Add the meat and cheese. Place in oven for about 45 seconds to melt the cheese.<br />
4. Serve with lettuce, olives, sour cream or whatever else sounds good!Sarah Bethhttp://www.blogger.com/profile/17651433626455278214noreply@blogger.com2