tag:blogger.com,1999:blog-84316587667023053492024-03-15T18:12:28.044-07:00Gumbo Ya Ya to PrintThe Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.comBlogger263125tag:blogger.com,1999:blog-8431658766702305349.post-87477712462870188062023-08-10T15:00:00.000-07:002023-08-10T15:00:43.156-07:00Authentic Greek Moussaka<p style="text-align: justify;"><span style="font-family: arial; font-size: large;">I love Moussaka! I
haven’t made it for many years. So, when
I saw this recipe come up in Google the other day – I just HAD to make it. When I told my son what we were having for
dinner, I called it Greek Lasagna. My
hope was that he wouldn’t ask a lot of questions. He ate it – but wasn’t thrilled with the
texture of the eggplant. My husband and
I, however, devoured it and enjoyed the left overs for lunch the next couple of
days. The eggplant really absorbs all of
the flavors of the meat sauce and Béchamel, which was delightful. This is definitely comfort food for me. Not going to lie, there’s a lot of moving
parts to this recipe. It’s a bit time
consuming. But, the payoff is SO worth
it. Enjoy!</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;"><b>Ingredients:</b><o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;"><b><i>For the Eggplant:</i><o:p></o:p></b></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"><b> </b></span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">3 medium eggplants (I used two larger eggplants)<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Salt<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Olive oil<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;"><b><i>For the Meat Sauce:<o:p></o:p></i></b></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"><b><i> </i></b></span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">2 tablespoons olive oil<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">1 large onion, finely chopped<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">2 cloves of garlic, minced<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">1 pound ground beef or lamb (I used lamb)<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">1 can (14 ounces) crushed tomatoes<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">1/4 cup red wine (optional)<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">1 teaspoon ground cinnamon<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">1/2 teaspoon ground allspice<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Salt and pepper to taste<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;"><b><i>For the Béchamel Sauce:</i></b><o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">1/2 cup unsalted butter<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">1/2 cup all-purpose flour<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">4 cups whole milk<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">1/4 teaspoon ground nutmeg<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Salt and white pepper to taste<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">2 egg yolks, beaten<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">1/2 cup grated Parmesan cheese<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;"><b>Instructions</b>:<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;"><b><i>Prepare the Eggplant: </i></b><o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Preheat the oven to 400°F (200°C). Slice the eggplants into
1/4-inch rounds, place on a baking sheet, and sprinkle with salt. Allow them to
sit for about 20 minutes to draw out bitterness, then rinse and pat dry. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Brush both sides of the eggplant slices with olive oil and
bake until golden brown, about 20-30 minutes. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Note: I prepared the eggplant earlier in the day and set it
aside, covering it with wax paper.<span style="mso-spacerun: yes;"> </span>It
was all ready to go when it came time to put the Moussaka together.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;"><b><i>Make the Meat Sauce: </i></b><o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">While the eggplant is baking, heat the olive oil in a large
skillet over medium heat. Add the onion and garlic, cooking until they begin to
soften. Add the ground meat and cook until browned. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Stir in the crushed tomatoes, wine, cinnamon, allspice, salt,
and pepper. Simmer on low heat for about 20 minutes. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Note: You could prepare the meat sauce earlier in the day, or
even the day before if that timing works better for you.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;"><b><i>Make the Béchamel Sauce: <o:p></o:p></i></b></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Melt the butter in a saucepan over medium heat. Stir in the
flour and cook for about 2 minutes. Slowly whisk in the milk, then bring to a
boil and reduce heat to a simmer. Cook, whisking frequently, until the sauce
thickens. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Season with nutmeg, salt, and white pepper. Allow the sauce
to cool for a few minutes, then whisk in the beaten egg yolks and Parmesan
cheese. (I chose to temper the eggs by adding a spoon of the hot milk mixture to
the eggs – one at a time – whisking in between each spoon of the hot milk.)<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;"><b><i>Assemble the Moussaka: <o:p></o:p></i></b></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Lower the oven temperature to 350°F (175°C). In a 9x13-inch
baking dish, layer half of the eggplant slices, then top with the meat sauce. </span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Layer the remaining eggplant slices on top. Pour the bechamel sauce over the top layer, spreading it evenly with a spatula.</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><br /></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;"><b><i>Bake the Moussaka: <o:p></o:p></i></b></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Bake the moussaka in the preheated oven for about 45 minutes,
or until the top is golden and bubbly. Let it cool for about 15-20 minutes
before cutting into it. This helps it hold its shape when serving.</span></span><span style="font-family: arial; font-size: x-large;"> </span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Enjoy your delicious, homemade Greek Moussaka!</span><span style="font-size: 14pt;"><o:p></o:p></span></span></p>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-6799373353407566902023-07-18T11:53:00.002-07:002023-07-18T11:53:26.265-07:00Pizza Cupcakes<p style="text-align: justify;"><span style="font-family: arial; font-size: large;">I found the inspiration for this recipe on Mandy's Recipe Box Blog. I’m posting the recipe as Mandy wrote it. But, this is one of those recipes that you can make your own by choosing whatever pizza toppings you like. I used pepperoni, cheese and a little bit of onion. And I scattered some green onion tops over them after they came out of the oven. Also, if you don’t have pizza sauce – you can substitute your favorite pasta sauce in the jar. I like Classico Tomato & Basil – or Trader Joe’s Marinara Sauce.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;"><b>Ingredients</b>:</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">1 can refrigerated Pillsbury Seamless Dough Sheets</span></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">½ cup pizza sauce</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1 cup shredded mozzarella cheese</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">½ tsp garlic powder</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">pizza toppings of your choice - pepperoni, ham, sausage, peppers, onions, mushrooms, pineapple, peppers etc.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;"><b>Directions</b>:</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Preheat oven to 375 F.</span></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Spray or grease a muffin pan and set aside.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Unroll dough sheet and cut into 8 equal squares. Press into muffin cups.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Sprinkle some cheese into each dough cup. Add 1 Tbsp. pizza sauce followed by remaining cheese and the toppings of your choice. Sprinkle garlic powder over toppings.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Bake for 15 minutes.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Carefully remove from pan. Using a fork helps with this.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Serve.</span></p><div><br /></div>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-2251455340668013262023-07-03T11:11:00.000-07:002023-07-03T11:11:21.170-07:00Mexican Lasagna (With Homemade Enchilada Sauce)<p style="text-align: justify;"><span style="font-family: arial; font-size: large;">This turned out really great!
I used a couple of different recipes as my inspiration, along with my
traditional lasagna making skills, to come up with this dish. The flavors really compliment each other and
this is a lot easier than making traditional enchiladas – and Italian Lasagna,
for that matter. As an added bonus – the
homemade enchilada sauce recipe is to die for!
So easy to make and so much more flavorful than the canned version. That said, if you’re in a rush – you could
used canned enchilada sauce too. Whatever
works best for you. Cheers!</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Ingredients<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: medium;">Olive oil</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">1 1/4 pounds 93% lean ground beef or ground turkey</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">1 teaspoon salt</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">1 tablespoon chili powder</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">1 tablespoon ground cumin</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">1 tablespoon ground coriander seeds</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">1/4 teaspoon cayenne</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">2 medium onions, chopped (about 2 1/2 cups)</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">1 red bell pepper, stem and seeds removed, chopped (about 1
cup)</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">3 garlic cloves, peeled and minced or grated</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">1 (7-ounce) can diced green chiles – mild or medium depending
upon your liking</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">1/2 teaspoon dried oregano</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">18 (6-inch) yellow corn tortillas</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">2 cups coarsely grated Monterey Jack cheese (about 8 ounces)</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">2 cups coarsely grated mild cheddar cheese (about 8 ounces)</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">Or – you could use 4 cups of a Mexican Cheese mixture or even
Pepper Jack if you want to add a little extra zing</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">Homemade Enchilada Sauce (Recipe Follows)</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">To serve: Sour cream, Avocado or Guacamole, Cilantro and
Salsa if you’d like.</span></span><span style="font-family: arial; font-size: x-large;"> </span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Directions:<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-size: medium;"><span style="font-family: arial;">I start by making the Enchilada Sauce so it’s ready to use
had a chance to cool down.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">(Recipe
follows)</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">Heat 2 tablespoons olive oil in a large sauté pan or cast
iron frying pan on medium high heat. Add the ground meat, breaking it up as you
add it.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-size: medium;"><span style="font-family: arial;">Season with the salt, chili powder, cayenne, cumin, and
coriander. Increase the heat to high. Continue cooking until the meat is cooked
through.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Use a slotted spoon to remove
the meat from the pan to a bowl. Set aside.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-size: medium;"><span style="font-family: arial;">Add another tablespoon of olive oil to the empty pan used to
cook the meat and set over medium heat. Add the onions and chopped bell peppers.
Cook until onions have softened, about 5 minutes. Add the garlic, green chilies
and oregano.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Cook for an additional
minute or two.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Add the meat back to the
pan and mix well.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Turn off burner.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-size: medium;"><span style="font-family: arial;">Preheat oven to 350°F.</span><span style="font-family: arial;">
</span><span style="font-family: arial;">Assemble the casserole in a 9 x 13 baking dish that has been sprayed
with nonstick cooking spray.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-size: medium;"><span style="font-family: arial;">Assembly instructions: Put a small amount of enchilada sauce in
the dish to give a base for the lasagna.</span><span style="font-family: arial;">
</span><span style="font-family: arial;">Just enough to lightly cover the bottom of the dish.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-size: medium;"><span style="font-family: arial;">I cut 2 tortillas in half so they fit in the dish
better.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Placing the cut edge of the
tortilla on the perimeter edge of the casserole dish.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Then place 2 whole tortillas over those to
cover the bottom of the dish.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-size: medium;"><span style="font-family: arial;">Place half the meat mixture evenly over the tortillas.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Sprinkle 1/3 of the cheese over the meat.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Add another layer of tortillas exactly like
the first layer.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Pour about half of the
enchilada sauce over the tortillas.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-size: medium;"><span style="font-family: arial;">Place the last half of the meat mixture over the tortillas
and sauce.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Sprinkle 1/3 of the cheese
over that.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Add the last layer of
tortillas.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Pour the remaining enchilada
sauce over the tortillas.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Top with the
last third of the cheese.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">Bake casserole on the middle rack in the oven at for 35
minutes, until the casserole is heated through and the cheese is completely
melted and bubbling.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">Let the casserole stand for 10-15 minutes before serving.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-size: medium;"><span style="font-family: arial;">Serve with sour cream, chopped avocado and/or guacamole and chopped
cilantro.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Could also use salsa if you’d
like.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Homemade Enchilada Sauce<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: large;">I found this recipe on the Cookie and Katie website.</span><span style="font-family: arial; font-size: large;"> </span><span style="font-family: arial; font-size: large;">You can view it </span><a href="https://cookieandkate.com/enchilada-sauce-recipe/#tasty-recipes-24083-jump-target" style="font-family: arial; font-size: large;">HERE</a></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: large;">Ingredients</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">3 tablespoons olive oil</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">3 tablespoons flour (whole wheat flour, all-purpose flour and
gluten-free flour blends all work!)</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">1 tablespoon ground chili powder (scale back if you’re
sensitive to spice or using particularly spicy chili powder)</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">1 teaspoon ground cumin</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">½ teaspoon garlic powder</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">¼ teaspoon dried oregano</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">¼ teaspoon salt, to taste</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">Pinch of cinnamon (optional but recommended)</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">2 tablespoons tomato paste</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-size: medium;"><span style="font-family: arial;">2 cups vegetable broth (I have used chicken broth on occasion
and it turns out just as well.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Just depends
on whether or not you want to keep it vegetarian/vegan)</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">1 teaspoon apple cider vinegar or distilled white vinegar</span></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">Freshly ground black pepper, to taste</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Directions:<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">This sauce comes together quickly once you get started, so
measure the dry ingredients (the flour, chili powder, cumin, garlic powder,
oregano, salt and optional cinnamon) into a small bowl and place it near the
stove. Place the tomato paste and broth near the stove as well.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">In a medium-sized pot over medium heat, warm the oil until
it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on
contact. This might take a couple of minutes, so be patient and don’t step away
from the stove!</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">Once it’s ready, pour in the flour and spice mixture. While
whisking constantly, cook until fragrant and slightly deepened in color, about
1 minute. Whisk the tomato paste into the mixture, then slowly pour in the
broth while whisking constantly to remove any lumps.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">Raise heat to medium-high and bring the mixture to a simmer,
then reduce heat as necessary to maintain a gentle simmer. Cook, whisking
often, for about 5 to 7 minutes, until the sauce has thickened a bit and a
spoon encounters some resistance as you stir it. (The sauce will thicken some
more as it cools.)</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">Remove from heat, then whisk in the vinegar and season to
taste with a generous amount of freshly ground black pepper. Add more salt, if
necessary. Go forth and make enchiladas! (Or in this case – Mexican Lasagna!)</span></span></p>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-72544161550517055022023-06-27T14:24:00.003-07:002023-06-28T10:12:49.257-07:00Apple Fritter Cake<p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: x-large;">My favorite donut is an Apple Fritter. The sweet delicious apples folded into the doughy goodness is so warm and comforting. While perusing the internet for recipes one day, I came across this recipe for Apple Fritter Cake – which is a soft apple filled cake, with a crispy sugar glaze! Your favorite old fashioned doughnut in cake form!</span></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;"><b>Ingredients</b>:</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;"><b>For Filling:</b></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">2 Granny Smith apples (peeled, cored and cut into bite-sized chunks) </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">1/3 cup sugar</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">1/4 teaspoon cinnamon</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">small pinch freshly grated nutmeg</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">2 tablespoons cornstarch</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">2 teaspoons water</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">Plus</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">1/2 cup brown sugar (I used a 1/4 cup each of dark and light)</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">1/2 teaspoon cinnamon</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;"><b>For Cake:</b></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">1/3 cup butter</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">3/4 cup sugar</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">1/2 cup applesauce</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">1 teaspoon vanilla</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">2 eggs</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">2 1/4 cups flour</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">1 teaspoon baking powder</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">1 teaspoon baking soda</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">1 teaspoon salt</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">1 teaspoon cinnamon</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">1 cup greek yogurt (you could use plain yogurt as well or sour cream)</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;"><b>For Glaze:</b></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">2 cups powdered sugar</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">1 teaspoon vanilla</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">6 tablespoons milk</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;"><b>Directions</b>:</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan. Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and the apples are a bit soft. Set aside to cool. </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">Preheat oven to 350°. Grease and flour a 9×13 baking dish. Set aside.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">Cream butter and sugar until light and fluffy, about 3 minutes. Add applesauce and vanilla and mix till combined. Add the eggs, one at a time, beating well after each addition.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">Sift the dry ingredients together. Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients. Beat until just combined.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">Spoon half of the batter into the prepared pan. Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter. Sprinkle the rest of the brown sugar cinnamon mixture over the top.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency. </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">When the cake comes out of the oven, immediately but carefully pour onto hot cake. Try to pour as evenly as possible. You might have to pick up the cake and tilt it to spread the glaze evenly. I even poured some out that pooled at the corners and repoured that over the top. Let the cake sit for a while for the glaze to set before serving.</span></p>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-11623711766117491332023-06-20T10:41:00.000-07:002023-06-20T10:41:10.062-07:00Individual Pavlova with Whipped Cream & Fresh Fruit<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">I needed a sweet treat for a dinner I attended recently.</span><span style="font-family: arial; font-size: x-large;"> </span><span style="font-family: arial; font-size: x-large;">One of our girlfriends is gluten intolerant,
so I wanted to find a dessert that would work for all of us.</span><span style="font-family: arial; font-size: x-large;"> </span><span style="font-family: arial; font-size: x-large;">Pavlova with whipped cream and fresh fruit
came to mind.</span><span style="font-family: arial; font-size: x-large;"> </span><span style="font-family: arial; font-size: x-large;">So, to the internet I ran –
and found this recipe here: </span><a href="https://www.thefoodieaffair.com/individual-pavlova-nests/#recipe" style="font-family: arial; font-size: x-large;">The
Foodie Affair</a><span style="font-family: arial; font-size: x-large;">.</span><span style="font-family: arial; font-size: x-large;"> </span><span style="font-family: arial; font-size: x-large;">It came together quite
easily. The sweet meringue combined with the rich whipped cream and fresh fruit
was a hit with the girls.</span><span style="font-family: arial; font-size: x-large;"> </span><span style="font-family: arial; font-size: x-large;">I will be
making these again!</span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><b style="font-family: arial; font-size: x-large;">Ingredients</b><span style="font-family: arial; font-size: x-large;">:</span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">5 Egg Whites</span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">1/2 teaspoon cream of tarter</span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">pinch of salt</span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">1 cup granulated sugar superfine (blend regular sugar if you don’t have
superfine)</span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">Whipped Cream Filing</span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">1 1/4 cups heavy whipping cream</span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">2 tablespoons powdered sugar</span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">1/2 teaspoon vanilla extract</span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">2-3 cups assorted fruits (I used strawberries, blueberries and kiwi)</span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><b style="font-family: arial; font-size: x-large;">Directions</b><span style="font-family: arial; font-size: x-large;">:</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">Preheat oven to 225 degrees. Line two baking sheets with parchment
paper. For same size nests, draw 3 inch circles on the parchment paper and turn
the paper upside down.</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;"><b>Pavlova Nests: </b></span><span style="font-family: arial; font-size: x-large;">Beat the egg whites at medium speed until foamy. Add salt and cream of
tarter, and beat at medium-high speed until soft peaks form. Add sugar one
tablespoon at a time and beat on high speed until stiff peaks form.</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">Put meringue in a pastry bag with a decorator tip (recommend Wilton
1M). Outline the nests and fill the bottoms with meringue. Build up the nests
with two rows of meringue.</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">Bake for 50-60 minutes or until the nests are dry to the touch. Turn
off the oven and leave the nests in the oven for 2 hours to continue to dry
out.</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;"><b>Whipped Cream Filling</b>: </span><span style="font-family: arial; font-size: x-large;">Beat the heavy cream with the powdered sugar and vanilla extract on
high speed until soft peaks form. Pipe the filling into the nests.</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">Top with fruit and enjoy right away.</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">Note: I didn’t get fancy by piping the meringue or whipped cream
filling.</span><span style="font-family: arial; font-size: x-large;"> </span><span style="font-family: arial; font-size: x-large;">I simply used a scoop to ensure
equal sized meringues.</span><span style="font-family: arial; font-size: x-large;"> </span><span style="font-family: arial; font-size: x-large;">Then, I used a
spoon to create the nest.</span><span style="font-family: arial; font-size: x-large;"> </span><span style="font-family: arial; font-size: x-large;">For the
whipped cream filling, I used a spoon to fill the next and then placed the fruit
on top of that.</span><span style="font-family: arial; font-size: x-large;"> </span><span style="font-family: arial; font-size: x-large;">Although not showing the
picture, ultimately I placed a dollop of whipped cream on top of the fruit as
well.</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="font-family: arial; font-size: x-large;">The nests can be made and stored in airtight containers for several
days before serving. The whipped cream filling can be made a day before filling
the nests. Assemble right before enjoying, so the whipped cream does not soften
the meringue nests.</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p><p style="height: 0px; text-align: justify;"><span style="font-family: arial; font-size: large;">x</span></p>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-24497211878818904892022-11-10T14:11:00.002-08:002022-11-10T14:32:27.602-08:00Chicken Posolé Soup<div style="line-height: 150%; margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">With the arrival of fall and the
cooler temperatures - I’ve definitely been in a soup kind of mood. So, one day I came up with the idea to use
Green Enchilada Sauce as the base for a chicken soup – and I wanted it to be on
the hearty side – so in went a couple of cans of golden hominy. This soup comes together very quickly but
tastes like it was cooked for hours. It’s
slightly spicy, although you could make it spicier if you prefer, really tasty
and will warm your belly! </span></div>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;">Ingredients:<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;"> </span></span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;">5 or 6 boneless, skinless chicken thighs,
cut into 1” pieces<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;">1 white onion, chopped<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;">2 cloves garlic, minced<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;">8 oz. can diced green chilies, liquid
included<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;">28 oz. can green enchilada sauce, I prefer the Las Palmas brand<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;">2 cups chicken stock<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;">2 Tbls. dried oregano<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;">1 ½ Tbls. ground cumin<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;">2 – 15 oz. cans golden hominy – rinsed
and drained<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;">Olive Oil<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;">Salt & Pepper to taste<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;"><br /></span></span></p>
<p class="MsoNormal" style="line-height: 160%; margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Serve with your choice of garnishes.</span><span style="font-family: arial; font-size: large;"> </span><span style="font-family: arial; font-size: large;">Jack Cheese, Sour Cream, Cream Cheese, Green Onions, Cilantro and/or Crushed Tortilla Chips. </span><span style="font-family: arial; font-size: large;"> </span><span style="font-family: arial; font-size: large;">Basically, anything you’d like.</span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;"> </span></span></p>
<p class="MsoNormal" style="line-height: 110%; margin-bottom: 0in; text-align: left;"><span style="line-height: 110%;"><span style="font-family: arial; font-size: large;">Directions:<o:p></o:p></span></span></p>
<p style="text-align: left;"><span style="font-family: arial; font-size: large;">Drizzle olive oil directly into the
soup pot you will be using. Fry chicken
in batches, approximately 5 – 6 minutes per batch, in order to not over crowd
the pan. You want the chicken to brown slightly. Season with salt and pepper as you’re
cooking. Remove chicken to a plate and
cook the next batch, until all of the chicken is done and on the plate.<o:p></o:p></span></span></p>
<p style="text-align: left;"><span style="font-family: arial; font-size: large;">Add the onions and garlic into the
pan. Cook, until the onions start to become
translucent, scraping the browned bits off the bottom of the pan. This is what adds a depth of flavor to the
soup.<o:p></o:p></span></span></p>
<p style="text-align: left;"><span style="font-family: arial; font-size: large;">Add the green enchilada sauce, chicken
broth, green chilies, oregano and cumin.
Cook until it begins to bubble. <o:p></o:p></span></span></p>
<p style="text-align: left;"><span style="font-family: arial; font-size: large;">Add the hominy and chicken and simmer
for at least 30 minutes. You can cook
longer, if you’d like. However, be
careful you don’t overcook the chicken. <o:p></o:p></span></span></p>
<p style="text-align: left;"><span style="font-family: arial; font-size: large;">Serve in bowls with garnish of your
choice. I recommend putting a chunk of
cream cheese in the bowl and ladling the hot soup on top of it. Stir until the cream cheese melts. Makes the soup very creamy! Then put your
garnishes on top. </span> </p>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-31049901430623231552022-09-03T13:53:00.002-07:002022-09-03T13:53:55.341-07:00Chicken with Lemon Caper Sauce and Pasta<p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">This is very close to Chicken
Piccata; however, it’s not breaded and fried.
That said, it’s full of lemony goodness and so much delicious
flavor. I decided to serve with rotini
pasta, but you could use spaghetti or linguini if you prefer. <o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;"> </span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Ingredients:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;"> </span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">¼ cup flour<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">¼ tsp. black pepper<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">¼ tsp. garlic salt<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">2 large chicken breasts, cut in half
lengthwise to make them thinner<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">1 Tbls. Olive Oil<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">1 Tbls. Butter<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-family: arial; font-size: 14pt;">8 ounce of pasta, cooked until
done. Reserve some of the cooking
liquid. </span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-family: arial; font-size: 14pt;">(Rather than draining my pasta, I
typically remove it from the boiling water using a stainless steel spider/strainer
– and add the pasta directly to the sauce. The pasta water retains some of the starch and helps to thicken your
sauce.)</span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-family: arial; font-size: 14pt;">1 ½ cup chicken broth</span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">¼ cup dry white wine<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">3 Tbls. Fresh lemon juice<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Clove of garlic, minced<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Pinch of Red Pepper Flakes<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">2 Tbls. Capers, drained<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Additional 1 Tbls. Butter<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-family: arial; font-size: 14pt;">Parmesan Cheese and Fresh Parsley for
garnish</span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;"> </span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Directions<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;"> </span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Begin boiling your water for the
pasta.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Butterfly and cut the chicken breasts
in half for four servings.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Mix the flour, pepper and garlic salt
in a dish/bowl for dredging the chicken.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Heat a skillet over medium flame, add
the olive oil and butter. <o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Dredge the chicken in the flour
mixture. Reserve the flour, as you will
use a bit of it when making the sauce.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Add the chicken to the skillet after
the butter has melted.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Cook the chicken on one side for 5
minutes. <o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Add the pasta to the water when you
flip the chicken and cook chicken for an additional 5 minutes. <o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Remove chicken from skillet and reserve
on a plate, keeping it warm.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Add the additional tablespoon of
butter to the skillet, along with 1 tablespoon of the reserved flour mixture.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Cook the butter and flour mixture for
a minute or two, making a roux. <o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Check your pasta, it is likely just
about done.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Add the lemon juice and wine to the
skillet, scraping up any cooked bits from the skillet.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Add the garlic and red pepper flakes.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Slowly add the chicken broth to the
skillet. Stir until the mixture begins to thicken. <o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Add the capers at the last minute,
heat through and turn off the flame.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Remove approximately a ½ cup of the
sauce to use as a topping for the chicken.
<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Add the pasta directly to the
remaining sauce in the skillet, cook until all liquid is absorbed. You can add a bit more wine and lemon juice
if necessary – along with salt and pepper to taste.<o:p></o:p></span></span></p><p style="height: 0px;">
</p><p class="MsoNormal" style="line-height: 110%; margin-bottom: 6.0pt;"><span style="font-size: 14.0pt; line-height: 110%;"><span style="font-family: arial;">Serve the chicken on top of the
pasta. Spoon some of the reserved sauce
on top of each chicken breast. Garnish
with Parmesan cheese and fresh parsley.</span><o:p></o:p></span></p>
The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-91408970486589403792022-07-10T11:44:00.002-07:002022-07-10T11:58:35.302-07:00Moroccan Chicken Kebabs with Mint Yogurt Sauce<p style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">At my son’s work they have a food calendar that indicates different food holidays. Who knew that July 9th was kebab day!!?? (Or that the 24th is Tequila day!!) So, he asked if we could make kebabs yesterday. I said SURE! </span><span style="font-family: verdana;">It’s not something that we normally have – so I thought this would be a delicious experiment and great idea for the blog.</span><span style="font-family: verdana;"> I took bits of several recipes that I found online. </span><span style="font-family: verdana;">These turned out better than I expected. </span><span style="font-family: verdana;">So much flavor</span><span style="font-family: verdana;">! The combination of the </span><span style="font-family: verdana;">sweet red onions</span><span style="font-family: verdana;"> and </span><span style="font-family: verdana;">tomatoes</span><span style="font-family: verdana;"> with the delicious basmati rice, hummus and yogurt sauce was </span><span style="font-family: verdana;">fantastic</span><span style="font-family: verdana;">.</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Ingredients:</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">2 lbs. of chicken thighs, boneless/skinless and cut into approximately 2” pieces for threading onto skewers </span></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1 red onion, cut into wedges (again think of sizes appropriate for the skewers)</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">2 cups cherry or grape tomatoes</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">8 ounces plain Greek yogurt</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">3 cloves garlic, grated or finely minced</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">2 tablespoons Moroccan spice mix (recipe follows)</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">2 tablespoons fresh mint leaves, chopped</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">2 tablespoons fresh flat leaf parsley leaves, chopped</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1 lemon, juiced</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Salt and Pepper to taste</span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Directions:</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">In a large bowl combine the yogurt, garlic, spice mix, mint, parsley, lemon juice and salt and pepper. Mix well.</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Add the chicken chunks and stir well to combine. Place in refrigerator for at least an hour, and up to four.</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Remove the chicken from the fridge, thread onto skewers alternating with the pieces of onion. Fire up your grill – or heat a grill pan on the stove.</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">I was concerned that the tomatoes would over cook on the grill if I added them to the skewers. So, once all the chicken was out of the bowl I added the tomatoes and tossed them around to cover with the yogurt spice mixture. Then, I added them to a skillet and cooked them on the stove top until they started to blister. Turned them off and let them sit until the kebabs were ready to serve.</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Cook the kebabs on the grill until done, turning occasionally to avoid burning. Our grill was at about 400 degrees, so it only took about 15 minutes. </span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Take the meat and onion off the skewers. Serve with basmati rice, hummus and mint Greek yogurt sauce. Recipe HERE.</span></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><b>Moroccan Spice Recipe (makes about ¼ cup)</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">1 tsp ground cinnamon</span></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1 tsp ground allspice</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">2 tsp ground ginger</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">2 tsp ground cardamom</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1 tsp ground nutmeg</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1 tsp ground coriander</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1 tsp turmeric</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">½ tsp cayenne pepper</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">½ tsp black pepper</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">¼ tsp ground cloves</span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Mix all the spices together. Place into a container. </span></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><b><span style="font-size: large;">Mint Greek Yogurt Sauce</span></b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">This is a great accompaniment to Mediterranean or Moroccan inspired meats and meals. I’m serving it with the chicken kebabs. But, it would also be great with lamb or beef, gyros or as a dipping sauce for pitas.</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Ingredients:</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">1 cup full fat plain Greek yogurt</span></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">½ cup finely chopped mint leaves</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1 clove garlic, grated (I use the micro plane to grate my garlic – opposed to mincing it. I also use the micro plane to zest the lemon)</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Zest of one lemon</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1 ½ tablespoons freshly squeezed lemon juice</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">½ teaspoon ground cumin</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">¼ teaspoon cayenne pepper</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Kosher salt and cracked black pepper to taste</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Combine all of the ingredients in a bowl. Mix well. Taste and season accordingly. But, don’t get over zealous. The flavors will develop as the sauce sets.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Cover and leave at room temperature for at least 30 minutes. Mix again and taste again for seasoning.</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Place the sauce in the fridge until ready to use. The longer it sits – the more the flavors will develop. I make this about five hours before I’m ready to use it. </span></span></p>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-4724556690242818932022-07-03T11:33:00.002-07:002022-07-03T11:33:40.820-07:00Sunshine Chicken with Rice<p style="text-align: justify;"><span style="font-family: arial; font-size: large;">I found this recipe on the Cooking
Professionally website. I’ve adjusted it
slightly by adding ginger, garlic, red pepper flakes and lime juice to it. Also, I fry the chicken breasts first, then
add the rice and remaining ingredients to the pan. I feel like this gives me more control over
the doneness of the chicken – and gives plenty of time for the rice to cook thoroughly. Additionally, by frying the chicken first it
adds more depth to the flavor of the rice.
This dish is just the right combination of sweet and savory – with the
perfect amount of tang!</span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Ingredients:<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">2-3 teaspoons curry powder<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">1 ¼ teaspoons salt, divided<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">¼ teaspoon pepper<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">6 (5-ounce) chicken breast halves,
boneless and skinless<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Drizzle of Olive Oil<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">1 ½ cups orange juice<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">¼ cup lime juice<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">1 cup long-grain rice<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">½ cup water<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">1 tablespoon brown sugar<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">1 teaspoon ground mustard</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">1 ½ tablespoons of minced ginger
(I sometimes use the ginger that comes in a tube. Timesaver for sure!)</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><o:p><span style="font-family: arial; font-size: large;">3 cloves of garlic, minced </span></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><o:p><span style="font-family: arial; font-size: large;">1 teaspoon of red pepper flakes (optional)</span></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><o:p><span style="font-family: arial; font-size: large;">fresh parsley, chopped, optional, for topping</span></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: x-large;">Directions</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Combine the curry powder, 1/2
teaspoon of salt, and the pepper.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Rub the curry powder mixture over
the chicken.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Drizzle the olive oil in a skillet
over medium heat on the stove.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Fry the chicken breasts in the
skillet for four minutes per side.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Remove the chicken breasts from
the skillet and place on a plate.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Add the orange juice, lime juice,
water, brown sugar, mustard, ginger, garlic and the remaining salt to the
skillet.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Stir and bring the mixture to a
boil.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Reduce the heat to simmering and
cover the skillet.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Cook until the liquid is almost absorbed.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Return the chicken pieces to the
skillet.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;">Turn off the heat and let stand,
covered, until all the liquid is absorbed, for about 5 minutes.<o:p></o:p></span></p>
<p style="text-align: left;"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;">Top with parsley and serve!</span></span></p>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-27282955377907910682022-06-25T14:10:00.000-07:002022-06-25T14:10:27.895-07:00Pizza Stromboli<div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">I found this recipe here: <a href="https://charisseyu.com/pepperoni-stromboli/#recipe">https://charisseyu.com/pepperoni-stromboli/#recipe<br /></a></span><span style="font-family: arial;">It’s easy to make and super
delicious. I’ve posted the recipe “as is”,
but you can definitely mix things up by using different ingredients. I’ve made it a few times and changed the
fillings – all to equal raves. <br /> </span><span style="font-family: arial;"><br /></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">Ingredients:<br /></span><span style="font-family: arial;"><br /></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">1 ready-made pizza dough (I used a garlic herb dough from Trader Joe's. Loved it) <br /></span><span style="font-family: arial;">1/3 cup marinara<br /></span><span style="font-family: arial;">6 ounces salami<br /></span><span style="font-family: arial;">6 ounces pepperoni<br /></span><span style="font-family: arial;">½ cup shredded mozzarella<br /></span><span style="font-family: arial;">1 cup fresh greens spinach, chard,
kale or greens mix<br /></span><span style="font-family: arial;">1 teaspoon olive oil<br /></span><span style="font-family: arial;">¼ teaspoon garlic powder<br /></span><span style="font-family: arial;">1 tablespoon grated parmesan<br /></span><span style="font-family: arial;">Optional-Fresh herbs or cheese for
garnish<br /></span><o:p><span style="font-family: arial;"> <br /></span></o:p><span style="font-family: arial;">Directions:<br /></span><o:p><span style="font-family: arial;"> <br /></span></o:p><span style="font-family: arial;">Preheat oven to 400 degrees F and
line a baking sheet with parchment paper or non-stick spray.<br /></span><span style="font-family: arial;"><br /></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">Place the pizza crust on the baking sheet. Roll it/spread it out into rectangle and spread a
layer of marinara onto it.<br /></span><span style="font-family: arial;"><br /></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">Layer salami and pepperoni on top
of the marinara base.<br /></span><span style="font-family: arial;"><br /></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">Next sprinkle mozzarella and your
fresh greens.<br /></span><span style="font-family: arial;"><br /></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">Carefully roll up the dough
horizontally placing the Stromboli seam down on the prepared baking sheet.<br /></span><span style="font-family: arial;"><br /></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">Brush the olive oil along the top
and sprinkle with garlic powder and parmesan.<br /></span><span style="font-family: arial;"><br /></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">Bake for 20-22 minutes.<br /></span><span style="font-family: arial;"><br /></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">Let it rest for a few minutes. Slice into individual pieces.<br /></span><span style="font-family: arial;"><br /></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">Serve with extra marinara sauce for dipping - and enjoy. </span></span></div>
<p class="MsoNormal" style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: large;"><o:p></o:p></span></p>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-29846631682305684332022-06-18T15:58:00.004-07:002022-06-18T16:33:28.591-07:00Turmeric-Black Pepper Chicken with Asparagus<p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">This
recipe is from the New York Times and it is a keeper! By using chicken thighs, opposed to breasts,
the meat is very juicy. The
turmeric and black pepper provide so much flavor and the honey adds just the
right amount of sweetness. I served this
over white rice and the family raved about it.
I’ve made three times so far. It’s
definitely going to be on the dinner table often. Enjoy!</span></p><p><span style="font-family: arial; font-size: medium;">Ingredients:</span></p><div style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: medium;">3 tablespoons honey<br />¾ teaspoon black pepper, plus more
to taste<br />Kosher salt<br />2 tablespoons all-purpose flour<br />1 ½ teaspoons ground turmeric<br />1 pound boneless, skinless chicken
thighs, cut into 1-inch pieces<br />1 tablespoon coconut or canola oil<br />12 ounces asparagus, trimmed and
thinly sliced on an angle<br />1 teaspoon unseasoned rice vinegar
or soy sauce<br />1 lime, cut into wedges (optional)</span></div><div style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial; font-size: medium;">Directions:</span></div><div style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;"><br /></span></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;">In a small bowl or measuring cup,
stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set
honey mixture aside.</span><br /><span style="font-family: arial;"><br /></span></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;">In a medium bowl, stir together
the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.</span><br /><span style="font-family: arial;"><br /></span></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;">In a medium (10-inch) nonstick
skillet, heat the oil over medium-high. Add the chicken and cook until the
turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3
minutes per side. Add the asparagus, season with salt, stir to combine and cook
until crisp-tender, 1 to 2 minutes.</span><br /><span style="font-family: arial;"><br /></span></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;">Add the honey mixture and cook,
stirring, until the chicken is cooked through and the sauce has thickened, 2 to
3 minutes.</span><br /><span style="font-family: arial;"><br /></span></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;">Remove from heat and stir in the
vinegar, if using. Season to taste with salt and pepper. Serve with lime
squeezed over top, if you like.</span></span></div><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p>
</p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p><span face="Calibri, sans-serif" style="font-size: 11pt;">.</span></p><p><br /></p><p><span face="Calibri, sans-serif" style="font-size: 11pt;"><br /></span></p>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-57157546483247939692021-05-02T10:26:00.001-07:002021-05-02T10:26:15.550-07:00Bruschetta Phyllo Cups with Whipped Feta and Basil<p style="text-align: justify;"><span style="font-family: arial; font-size: large;">I was looking for an easy no cook appetizer when I found this recipe on the Peas and Crayons food blog. Check her out HERE. She’s got some great recipes and fabulous ideas. I always love using the mini phyllo cups for both appetizers and desserts. They are so easy to use and provide a lovely presentation. This recipe is much like miniature Caprese, except the mozzarella cheese is replaced with a delightful whipped feta. They come together quickly and were a huge hit with everyone the night I served them. </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><i>Ingredients:</i></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">25 phyllo cups</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">30 cherry or grape tomatoes</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">2-3 tablespoons balsamic glaze</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Fresh basil for garnish</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><i>Whipped Feta Ingredients:</i></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">4 oz. feta cheese (plus extra to garnish if desired)</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">2 oz. cream cheese</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1/4 cup sour cream</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1/4 cup quality mayonnaise</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1/2 tsp fresh lemon zest</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1/4 tsp Italian seasoning blend plus extra to taste</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">1/8 tsp salt and pepper or to taste</span></p><p style="text-align: justify;"><span style="font-family: arial;"><i><span style="font-size: large;">Directions:</span></i></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">For best results, allow feta and cream cheese to reach room temperature before you begin.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">To make the whipped feta, crumble feta into the bowl of a food processor and pulse until very small crumbs remain.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Add remaining whipped feta ingredients and blend, scraping down the sides if needed.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Place filling in a small plastic bag (or piping bag) and use a baking spatula to press the mixture into one of the corners. Cut the corner of the bag and pipe filling into phyllo shells, filling each about 1/2 to 3/4 full. </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">NOTE – you can make the whipped feta earlier in the day, or even the day before. Place in fridge until ready to use. You’ll want to take it out of the fridge and allow to come to room temperature before using.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">For the bruschetta topping, chop tomatoes into quarters (or simply dice larger tomatoes) and add as much fresh chopped basil as you'd like.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Add tomato-basil mixture to each whipped feta filled cup and garnish with extra basil and/or crumbled feta cheese. Before serving, drizzle with balsamic glaze. Enjoy!</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">NOTE: you can assemble the cups an hour or two before serving. But, much longer than that I would worry about the cups getting soggy. If making ahead of time – wait to drizzle with the balsamic glaze until just before serving.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><i>Homemade Balsamic Glaze Recipe</i></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Feel free to pick up some balsamic glaze at the grocery store (you can find it near the balsamic vinegar and oils) or make your own at home!</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">For homemade balsamic glaze, mix 1 cup of your favorite balsamic vinegar with 1/4 cup brown sugar in a medium saucepan. Bring to a boil, then simmer until reduced by half, approx. 20 minutes. Sauce will thicken a bit more as it cools. Cool and store in the fridge for all your drizzling needs! </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">If you don’t want to make that much glaze – remember it is 1-part brown sugar to 4 parts balsamic vinegar. i.e., 1 tablespoon brown sugar to 4 tablespoons balsamic vinegar.</span></p><div><br /></div>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-20236510795689765592021-04-30T13:47:00.000-07:002021-04-30T13:47:20.587-07:00Zucchini and Dill Frittata<p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Did you know that
zucchini holds the honor of being one of the lowest-calorie foods in existence –
at 14 calories per ½ cup serving? Yeah,
I didn’t know that either. But, I found
out when I joined NOOM recently and discovered this recipe on their site. It is DE-LICIOUS!! I use more dill than the recipe calls for –
because I really LOVE dill! It pairs
perfectly with the eggs and zucchini.
This frittata is super fantastic, easy to make and tickles your taste
buds. PLUS, it’s healthy too!</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Ingredients:</span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">2 teaspoons butter</span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">2 cups finely
chopped zucchini (about 8 ounces)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">2 large scallions,
thinly sliced<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">4 whole eggs<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">6 egg whites<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">1 tablespoon water<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">2 tablespoons
chopped fresh dill (I used 3 – 4 tablespoons)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">¼ teaspoon black
pepper<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">3 tablespoons
grated Parmesan<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: x-large;">Directions:</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><br /></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">Preheat the
broiler.<span style="mso-spacerun: yes;"> </span>Heat a 10” skillet that can go
from stove to oven.<span style="mso-spacerun: yes;"> </span>(I actually use one
of my cast iron skillets.<span style="mso-spacerun: yes;"> </span>It is about 12”.)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">Add butter to the
skillet and the zucchini.<span style="mso-spacerun: yes;"> </span>Cook for 5
minutes, stirring occasionally. Stir in the scallions and cook for 3 minutes
more, or until the zucchini is just tender.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">Meanwhile, in a
medium bowl, whisk together the eggs, egg whites, water, dill, pepper and 2
tablespoons of the cheese.<span style="mso-spacerun: yes;"> </span>Add to the
skillet and cook for 5 minutes, occasionally lifting the edges of the egg
mixture with a spatula and tilting the pan, allowing the uncooked mixtures to
flow underneath.<span style="mso-spacerun: yes;"> </span>(The eggs will be set
on the bottom but will still be moist on the top.) Remove from the heat and
sprinkle the remaining 1 tablespoon of cheese on top.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">Wrap the skillet
handle with a double thickness of foil.<span style="mso-spacerun: yes;">
</span>Broil 4” from the heat for 1 – 2 minutes, or until the eggs are set on
the top.<span style="mso-spacerun: yes;"> </span>Cut into quarters and serve
immediately.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">143 calories per
serving. Serves 4.</span><span style="font-family: Trebuchet MS, sans-serif;"><o:p></o:p></span></p>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-63628214527354960142021-03-07T10:14:00.000-08:002021-03-07T10:14:29.497-08:00Chipotle Chili Pork Tenderloin with Corn Salsa<p style="text-align: justify;"><span style="font-family: arial; font-size: large;">I found this recipe in
my 2005 Cooking Light cookbook. Love the
recipes from the Cooking Light series.
Most are quite easy to make and everything I’ve tried has been
delicious. This is no exception. The combination of spices on the pork are
fantastic and served over the very quickly made corn salsa is a wonderful
treat. The corn salsa tastes so bright
and fresh. And the last minute garnish
of fresh cilantro gives this dish just that little “extra” you didn’t know you
were missing. </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">Ingredients:<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">2 pork tenderloins<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">1 Tbls chipotle
chili powder (I didn’t have chipotle chili powder, so I used regular chili
powder)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">2 tsp ground cumin<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">1 tsp garlic salt<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">Cooking spray<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">2 cups frozen
whole-kernel corn<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">1 cup sliced green
onions<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">1 cup picante sauce<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">4 Tbls fresh minced
cilantro<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">Directions:<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0in 0in 0.0001pt 0.25in; text-align: justify; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial; font-size: large;"><span style="mso-list: Ignore;">1.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Cut
the pork cross wise into approximately 2” pieces.<span style="mso-spacerun: yes;"> </span>Press each piece to help it hold its
shape.<span style="mso-spacerun: yes;"> </span>Combine the chili powder, cumin
and garlic salt.<span style="mso-spacerun: yes;"> </span>Rub over the pork.<o:p></o:p></span></p><p class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0in 0in 0.0001pt 0.25in; text-align: justify; text-indent: -0.25in;"><span style="font-family: arial; font-size: large;"><br /></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0.0001pt 0.25in; text-align: justify; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial; font-size: large;"><span style="mso-list: Ignore;">2.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Heat
a large skillet over medium-high heat.<span style="mso-spacerun: yes;">
</span>Coat the pan with cooking spray.<span style="mso-spacerun: yes;">
</span>(You could add a little olive oil at this point if you’d like.)<span style="mso-spacerun: yes;"> </span>Add the pork to the pan and cook 4 minutes on
each side. Remove pork from pan.<o:p></o:p></span></p><p class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0.0001pt 0.25in; text-align: justify; text-indent: -0.25in;"><span style="font-family: arial; font-size: large;"><br /></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0.0001pt 0.25in; text-align: justify; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial; font-size: large;"><span style="mso-list: Ignore;">3.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Add
the corn, onions and picante sauce to the same pan; cook 2 – 3 minutes or until
thoroughly heated, stirring frequently.<o:p></o:p></span></p><p class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0.0001pt 0.25in; text-align: justify; text-indent: -0.25in;"><span style="font-family: arial; font-size: large;"><br /></span></p>
<p class="MsoListParagraphCxSpLast" style="line-height: normal; margin: 0in 0in 0.0001pt 0.25in; text-align: justify; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial; font-size: large;"><span style="mso-list: Ignore;">4.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>The
recipe calls for serving the corn salsa over the pork, but I preferred the
presentation of placing the pork on top of the salsa and garnishing with the
cilantro.</span><span style="font-family: Trebuchet MS, sans-serif;"><o:p></o:p></span></p>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-20928271694813405472021-01-09T12:51:00.000-08:002021-01-09T12:51:06.829-08:00Peanut Butter & Jelly Cake<p style="text-align: left;"><span style="font-family: arial; font-size: medium;">Well, actually – it’s peanut butter and JAM, but that didn’t sound as
fun. For this I used my normal cake
recipe, layered jam in between the layers, and made a creamy peanut butter
frosting. I have to say – this turned out
better than I imagined it would. The cake
is super moist - layered with the sweet jam (of your choice) – and then covered
in the creamy sweet peanut butter frosting…. It’s the best peanut butter and
jam sandwich EVER! I used three 8” cake pans to make a three-layer
cake. But, you could use a larger pan
and make two-layers, if you prefer.</span></p><p style="text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;"><b>Ingredients</b>:</span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;">Cake:</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;">1 package yellow cake mix</span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial; font-size: medium;">1 package vanilla instant pudding<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial; font-size: medium;">4 eggs<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial; font-size: medium;">¾ cup vegetable oil<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial; font-size: medium;">¾ cup water</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;">Filling:</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;">1 jar jam of your choice (I used huckleberry, because that’s what I
had.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">But, Seedless Red Raspberry is one
of my favorites and what I would use the next time.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Strawberry would be delicious too.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Really, anything you like would work here.)</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;">Frosting:</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;">½ cup butter, softened</span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial; font-size: medium;">1 cup creamy peanut butter<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial; font-size: medium;">2 cups powdered sugar<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial; font-size: medium;">3 Tbls. Milk, or as needed</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;"><b>Directions</b>:</span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;">Preheat oven to 350</span><span style="font-family: arial;">°</span><span style="font-family: arial;">.</span><span style="font-family: arial;">
</span><span style="font-family: arial;">Prepare your cake pans with non-stick spray.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;">Combine the cake mix, pudding mix, eggs, oil and water in a bowl and
mix until well blended.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">I use a stand
mixer.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Once combined, I beat for just
under 2 minutes.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Divide the mix between
the 3 cake pans.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Bake according to
package directions for the pan size you use.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;">Test the cake for doneness.</span><span style="font-family: arial;">
</span><span style="font-family: arial;">Remove from oven.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Allow cake to
cool before putting it together.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial; font-size: large;">To make the frosting, place the butter and peanut butter into a medium
bowl, and beat with an electric or stand mixer. Gradually mix in the sugar, and
when it starts to get thick, incorporate milk one tablespoon at a time until
all of the sugar is mixed in and the frosting is thick and spreadable. Beat for
at least 3 minutes for it to get good and fluffy.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial; font-size: medium;">Once the cake is cool and you’re ready to assemble, place a dollop of
the frosting on your cake plate.<span style="mso-spacerun: yes;"> </span>Place
the first layer on the dollop.<span style="mso-spacerun: yes;"> </span>Spread your
jam on top of the cake.<span style="mso-spacerun: yes;"> </span>I made the jam
layer on the thicker side, because I knew some of it would soak into the
cake.<span style="mso-spacerun: yes;"> </span>Place the next layer of cake on
top of the jam.<span style="mso-spacerun: yes;"> </span>Spread jam on this
layer, again on the thicker side.<span style="mso-spacerun: yes;"> </span>Place
the last layer of cake on top of the jam.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial; font-size: medium;">Now, you’re ready to frost with the peanut butter frosting. Enjoy!</span><o:p></o:p></p>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-55504669958640447312021-01-03T11:42:00.001-08:002021-01-03T11:42:52.866-08:00Ham & Cheese Pinwheels<div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">These pinwheel appetizers are easy to make and a delicious treat for a cocktail party or any time, really. The combination of the ham and melty cheese, wrapped in flakey puff pastry is fantastic. I made these for our dinner and a movie get together several months ago with our dear friends and neighbors. During the pandemic they are about the only people we socialized with. We’ve staying in each other’s “bubble”, if you will. </span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-large;"><br /></span></div></div><div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: arial; font-size: x-large;">Ingredients:</span></div><span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><br /></div></span></div><div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">1 puff pastry sheet, thawed</span></span></div><span style="font-family: arial; font-size: large;"><div style="text-align: justify;">6 slices ham, thinly sliced (deli style)</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;">9 slices Havarti cheese, thinly sliced (deli style)</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;">3 tablespoons Dijon mustard</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;">1/2 teaspoon dried dill</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;">1 tablespoon honey</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;">2 tablespoons Parmesan cheese, grated</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;">3 tablespoons chives, chopped</div><div style="text-align: justify;"><br /></div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;">Directions:</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1. In a small bowl combine the mustard, dill and honey.</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2. On a floured surface roll the puff pastry into a 12x12" square then brush the mustard mixture on top</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">3. Layer first the ham and then the cheese. Sprinkle the parmesan cheese and 2 tablespoons chives over the top</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">4. Roll into a log going as tightly as you can and wrap in plastic wrap</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">5. Freeze for 15 minutes</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">6. Preheat your oven to 375° and line a baking sheet with parchment paper or a Silpat mat</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">7. Slice the log into (12) 1" slices and place on sheet</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">8. Bake for 20-25 minutes until golden brown</div></span><span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">9. Remove and sprinkle with the reserved chives. Cool slightly on a rack then serve.</div></span></div><div style="text-align: justify;"><br /></div>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-7012488847184887192021-01-01T17:53:00.001-08:002021-01-01T18:09:23.017-08:00Chicken Lasagna Soup<p> </p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">This recipe
is from the Pioneer Woman. I saw her
make it on her show one day and it looked wonderful. I opted to add chicken to the soup for a
heartier lunch. However, you could omit the chicken and substitute the chicken
broth for vegetable broth to make this vegetarian. Serve with a salad and warm crusty garlic
bread and you’ve got a meal that will warm you on these cold winter days. </span></p><p class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: arial; font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">Ingredients:<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: large;"><br /></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">1/4 cup
olive oil <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">16 ounces sliced
mixed mushrooms <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">1 tablespoon
fresh thyme leaves <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">1 teaspoon
kosher salt <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">2 teaspoons
Italian seasoning <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">3 cloves
garlic, minced <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">1/4 cup
all-purpose flour <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">6 cups chicken
broth <span style="mso-spacerun: yes;"> </span>(or vegetable broth, if preferred)<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">1 cup heavy
cream <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">8 ounces
no-boil lasagna noodles, broken into roughly 2-inch pieces ** <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">4 cups (one
5-ounce container) baby spinach <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">1 lb.
chicken tenders, cut into bite sized pieces<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">Ricotta
cheese, for serving <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">Pesto sauce,
for serving<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">** I used
regular lasagna noodles and cooked them in boiling water until al dente.<span style="mso-spacerun: yes;"> </span>Then, I cut them into 2” pieces and added to
the soup and continued cooking a few extra minutes.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial; font-size: large;">Directions:<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Heat the oil
in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms,
thyme and salt, then stir. Cook until the liquid is released and the mushrooms
are browned, 6 to 8 minutes.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Add the
Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the
flour, stirring until the flour has coated all the mushrooms. Stir in the broth
and bring to a simmer; simmer, stirring occasionally, until the mixture
thickens, about 10 minutes.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Add the
heavy cream and chicken tenders; return to a simmer. Add the lasagna noodles
and cook for 3 to 4 minutes. Add the spinach and cook just until the
spinach wilts, about 1 minute.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial;"><span style="font-size: large;">Turn the
heat off and ladle into bowls. Garnish with a few dollops of ricotta cheese and
a few drizzles of pesto.</span></span></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p>The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-56172755461949932342020-05-15T18:04:00.000-07:002020-05-15T18:04:59.426-07:00Really Good Banana Bread<br />
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">When it comes to baking, I am not nearly as confident in my
kitchen skills as when cooking. I know
that baking is a sort of science and I’m afraid to stray very far from the
recipe as written. Therefore, when the
baking bug strikes, I turn to the internet and cookbooks and follow the recipes
VERY closely. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">During this time of “stay home, stay safe” the baking bug has
been strong.<span style="mso-spacerun: yes;"> </span>We had some bananas that
were well past their prime, so I decided I wanted to bake some banana
bread.<span style="mso-spacerun: yes;"> </span>Enter Google – and I found this
great recipe here: <a href="https://www.simplyrecipes.com/recipes/banana_bread/">https://www.simplyrecipes.com/recipes/banana_bread/</a><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It was pretty easy, the prep time didn’t take very long and
the banana bread was spectacular.<span style="mso-spacerun: yes;"> </span>Super
delicious with strong banana flavor and I felt it was on the healthier side
because the whole loaf had only ½ cup of sugar.<span style="mso-spacerun: yes;">
</span>Try it – you’ll like!<o:p></o:p></span></span></div>
<h3 style="background: white; margin-top: 0in; vertical-align: baseline;">
<span style="color: #292928; letter-spacing: -0.25pt; text-transform: uppercase;"><o:p><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span></o:p></span></h3>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 to 3 very ripe bananas, peeled
(about 1 1/4 to 1 1/2 cups mashed)<span style="text-transform: uppercase;"><o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/3 cup melted butter, unsalted or
salted<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon baking soda<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pinch of salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3/4 cup sugar (1/2 cup if you
would like it less sweet, 1 cup if more sweet)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 large egg, beaten<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon vanilla extract<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 1/2 cups of all-purpose flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Directions:<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Preheat the oven to 350°F (175°C),
and butter a 4x8-inch loaf pan.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 In a mixing bowl, mash the ripe
bananas with a fork until completely smooth. Stir the melted butter into the
mashed bananas.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 Mix in the baking soda and salt.
Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 Pour the batter into your prepared
loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester
inserted into the center comes out clean.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">5 Remove from oven and let cool in
the pan for a few minutes. Then remove the banana bread from the pan and let
cool completely before serving. Slice and serve. (A bread knife helps to make
slices that aren't crumbly.)<o:p></o:p></span></span></div>
<br />The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-33999160378430350402020-04-03T14:00:00.001-07:002020-04-03T14:01:21.407-07:00Dark and White Chocolate Mini Scones<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I found this
recipe on a super fun blog here: <a href="https://sugarspunrun.com/the-best-scone-recipe/">https://sugarspunrun.com/the-best-scone-recipe/</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I’m posting
the recipe exactly as the original, but I made a couple of alterations.<span style="mso-spacerun: yes;"> </span>First, I halved the recipe because we didn’t
need 32 mini scones.<span style="mso-spacerun: yes;"> </span>I mean, they’re
delicious – and it’s not like we COULDN’T eat that many scones – but let’s just
say we didn’t NEED to eat that many.<span style="mso-spacerun: yes;">
</span>Also, I made these during the “shelter in place” order so I had to make
a couple of substitutions to avoid having to go to the store again.<span style="mso-spacerun: yes;"> </span>I’ll list the substitutions after the
ingredients.<span style="mso-spacerun: yes;"> </span>Who knew you could
substitute milk & butter for heavy cream??<span style="mso-spacerun: yes;">
</span>I can’t say enough good things about these scones.<span style="mso-spacerun: yes;"> </span>They are delectable, and really fairly easy
to make!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredients<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Scones:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">4 cups all-purpose
flour (465g)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1/2 cup
granulated sugar (100g)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">4 teaspoon
baking powder (18g)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1/2 teaspoon
salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 cup very
cold unsalted butter frozen is better (226g)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 cup heavy
cream (237ml)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1/2 teaspoon
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 cup mini
chocolate chips<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Glaze:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1-1.5 cups
powdered sugar (110g+)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 Tablespoon
milk (30ml)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1/2 teaspoon
vanilla extract optional<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Substitutions:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">To
reiterate, I halved the recipe above, which yielded 16 mini scones.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I didn’t
have cream, so I found that you can use milk and butter as a replacement.<span style="mso-spacerun: yes;"> </span>I used 2 tablespoons of butter and 6 tablespoons
of milk.<span style="mso-spacerun: yes;"> </span>Melt the butter in the microwave.
Whisk in the milk and warm in the microwave again if necessary to melt any
little clumps of butter.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I didn’t have
chocolate chips, but did have Baker’s Chocolate Bars – in both semi-sweet and
white chocolate.<span style="mso-spacerun: yes;"> </span>I used 2 ounces of each
and chopped it with a knife.<span style="mso-spacerun: yes;"> </span>Turned out
fantastic!<span style="mso-spacerun: yes;"> </span>I rather liked the chunks of
chocolate opposed to the chocolate chips.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Instructions:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Preheat oven
to 375 F (190C) and line a cookie sheet with parchment paper.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">In large
bowl, combine flour, sugar, baking powder and salt. (I used my stand mixer)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Thoroughly
cut in butter (I prefer to freeze the butter, grate it using a box grater, and
then cut it in that way. This method yields the flakiest scones, but is not
mandatory -- you can use cold butter cut in with a pastry cutter).<span style="mso-spacerun: yes;"> </span><i>Those are the notes on the original
recipe.<span style="mso-spacerun: yes;"> </span>I used the grated butter method –
and mixed it in with my stand mixer.</i><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Measure out
heavy cream in measuring cup and add vanilla extract. Stir gently.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Carefully
stir heavy cream/vanilla mixture into flour mixture. You do not want to
over-mix, but due to the amount of dry ingredients it may be tricky to well
incorporate the liquid and the dry mixes. You may briefly use a KitchenAid or
electric mixer on a low setting to help coax the dough to cling together.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Once dough
is beginning to cling together, add chocolate chips, stir briefly, and then
transfer to a very lightly floured surface.<span style="mso-spacerun: yes;">
</span>Lightly knead the dough and chocolate chips together until you are able
to form a ball.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Break the
dough into 4 even pieces and round each one out into a disk about 5" wide.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Cut each
into 8 wedges and transfer to cookie sheet.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Bake on 375F
(190C) for 14-16 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">While the
scones cool, prepare your glaze by whisking together milk, vanilla extract, and
powdered sugar. Start with 1 cup powdered sugar, and if it still seems too
runny you may increase the sugar amount.<span style="mso-spacerun: yes;">
</span>Once scones are cooled, dip, drizzle or spoon the glaze lightly over the
top of each scone. Allow it to sit and harden before serving.<o:p></o:p></span></div>
<div style="text-align: justify;">
<br /></div>
The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-28056096688122600462019-07-28T09:56:00.001-07:002019-07-28T09:56:31.634-07:00Lemon Bread Pudding with Blueberries<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Rae
Drummond, the Pioneer Woman, made Lemon Bread Pudding on her show.<span style="mso-spacerun: yes;"> </span>It looked and sounded wonderful.<span style="mso-spacerun: yes;"> </span>But, I had to wonder – could you add
blueberries to it?<span style="mso-spacerun: yes;"> </span>The answer is YES –
yes, you can!<span style="mso-spacerun: yes;"> </span>And, it turned out
fantastically.<span style="mso-spacerun: yes;"> </span>The blueberries were a wonderful
addition.<span style="mso-spacerun: yes;"> </span>And, of course I’m
a sucker for any dessert made with lemons.<span style="mso-spacerun: yes;">
</span>This bread pudding is sweet, light and refreshing.<span style="mso-spacerun: yes;"> </span>I made this for 4<sup>th</sup> of July to
rave reviews.<span style="mso-spacerun: yes;"> </span>Serve with fresh whipped
cream and you’ve got an easy, delicious dessert for any time!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Zest of 2 lemons<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Juice of 2
lemons<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 cups half
& half<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Loaf of Brioche, French bread or Challah<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pint of
fresh blueberries, or slightly more if desired<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Directions:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cut the
bread into cubes and spread onto a sheet pan to dry out a bit.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Zest the
lemons into a mixing bowl.<span style="mso-spacerun: yes;"> </span>Juice the
lemons and add to the zest.<span style="mso-spacerun: yes;"> </span>Add the eggs
and half & half; whisk all together.<span style="mso-spacerun: yes;">
</span>Add the sugar and mix together.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Butter or
spray the baking dish.<span style="mso-spacerun: yes;"> </span>Add the cubed
bread.<span style="mso-spacerun: yes;"> </span>Sprinkle the blueberries in with
the bread ensuring they are evenly distributed throughout.<span style="mso-spacerun: yes;"> </span>Pour the custard over the bread.<span style="mso-spacerun: yes;"> </span>Allow to sit for a while to let the bread
soak up the custard.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat oven
to 325<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°</span>.<span style="mso-spacerun: yes;"> </span>Bake for 50 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Serve with
fresh whipped cream and enjoy!</span></div>
The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-64381672851836405622019-03-03T10:25:00.002-08:002019-03-03T10:32:19.893-08:00Poblano Chicken Chili<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">This is
another dish inspired by a Weight Watchers recipe. The spices and chilies are
so warming.<span style="mso-spacerun: yes;"> </span>This is a “stick to your
ribs” chili that is so scrumptious, especially with the various toppings.<span style="mso-spacerun: yes;"> </span>You can use different types of beans, if you
prefer.<span style="mso-spacerun: yes;"> </span>You could also substitute beef
or turkey for the chicken.<span style="mso-spacerun: yes;"> </span>This is a
fairly quick meal to make.<span style="mso-spacerun: yes;"> </span>Serve with a
side salad and some crusty bread and your taste buds will be very happy!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3 Poblano
Chilies, seeded & chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">8 green
onions<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">4 cloves
garlic, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 boneless
skinless chicken breasts, ground (See Note Below)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 15 oz cans
diced tomatoes with green chilies<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 15 oz can
white beans, rinsed and drained<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 15 oz can
black beans, rinsed and drained<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">4 Tlbs Chili
Powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 Tlbs Cumin<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">¼ cup water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Olive Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Salt &
Pepper to Taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Garnish:
Green Onions, Cheddar Cheese, Sour Cream or Non-fat Yogurt, Lime<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Directions:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Heat your
cooking pot and drizzle some olive oil into it.<span style="mso-spacerun: yes;">
</span>Add the chilies, green onions and garlic.<span style="mso-spacerun: yes;"> </span>Saute until the peppers are charred; about 5
minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Add the
ground chicken breast and continue cooking until the chicken is cooked through.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Stir in the
Chili Powder, Cumin, Salt & Pepper.<span style="mso-spacerun: yes;">
</span>Combine well.<span style="mso-spacerun: yes;"> </span>Add the tomatoes,
beans and water; bring to a boil.<span style="mso-spacerun: yes;"> </span>Reduce
heat to low, cover and simmer for about 1 hour.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Serve with
garnishes of your choice.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Note: <span style="mso-spacerun: yes;"> </span>My food processor has a graduated tiered
blade, rather than just the blade at the bottom.<span style="mso-spacerun: yes;"> </span>So, rather than purchasing already ground
chicken, I’ve been grinding my own using the food processor.<span style="mso-spacerun: yes;"> </span>I cut two breasts into chunks and then place
in the freezer for about 1 hour.<span style="mso-spacerun: yes;"> </span>Having
them be partially frozen makes them easier to grind.<span style="mso-spacerun: yes;"> </span>I find that doing this myself is more
economical – and I get only the breast and not a lot of added fat.<span style="mso-spacerun: yes;"> </span>It’s a win-win!<span style="mso-spacerun: yes;"> </span>You could also substitute turkey for the
chicken, if you prefer.<o:p></o:p></span></div>
<div style="text-align: justify;">
<br /></div>
The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-17288948774865681982019-02-16T14:46:00.002-08:002019-02-16T14:46:56.804-08:00Chocolate Cherry Martini<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I saw Trisha
Yearwood make this cocktail on her Food Network show. It looked and sounded wonderful. And, guess what… it IS wonderful. Definitely a sweeter drink, but very tasty
and enjoyable. Hubby and I each had one
on Valentine’s Day. Yum! (this recipe makes 3 cocktails)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cherry Vodka
– 3 oz<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Chocolate
Liquor – 3 oz<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cherry Juice
– 3 oz<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Juice of ½ a
Lemon<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Directions:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add all ingredients
to a cocktail shaker filled with ice. Shake
well. Serve with Cherry Garnish.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Note: I’ve
also substituted Cherry Whipped Vodka for plain cherry vodka – and I’ve swapped
out 1 oz of Chocolate Whipped Vodka for 1 oz of the chocolate liquor. Equally delicious!!</span><o:p></o:p></div>
<br />The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-59405371942214908512019-02-10T09:34:00.004-08:002019-02-10T09:34:50.703-08:00Mini Berry Lemon Cheesecake Tarts<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I found this
recipe from the Weight Watchers site.<span style="mso-spacerun: yes;"> </span>It
is SO good.<span style="mso-spacerun: yes;"> </span>You’ll have no idea that
these are “dietetic”.<span style="mso-spacerun: yes;"> </span>At only 1 smart
point each, you can treat yourself with zero guilt.<span style="mso-spacerun: yes;"> </span>When I made these for my husband and myself,
I only baked and filled 8 shells at a time, 4 for each of us.<span style="mso-spacerun: yes;"> </span>I kept the filling in the plastic bag and was
able to have these over several evenings.<span style="mso-spacerun: yes;">
</span>What a delightful indulgence!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Phyllo
shells, mini – thawed, if frozen (30 of them)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">8 oz. light
cream cheese, room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">¼ cup Greek
plain yogurt – fat free<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tbsp. sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 tsp. lemon
juice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tsp. lemon
zest<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tsp.
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Assorted
berries for garnish<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Directions:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat oven
to 350<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°</span>F.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bake the phyllo
shells on a baking sheet for about 5 minutes, until they’re lightly
toasted.<span style="mso-spacerun: yes;"> </span>Allow to cool.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a medium
bowl, whisk together softened cream cheese, yogurt, sugar, lemon juice, lemon
zest and vanilla.<span style="mso-spacerun: yes;"> </span>Make sure the mixture
is completely smooth.<span style="mso-spacerun: yes;"> </span>Spoon this mixture
into a plastic zip-lock bag.<span style="mso-spacerun: yes;"> </span>Snip off a
corner and evenly pipe the mixture into the phyllo shells.<span style="mso-spacerun: yes;"> </span>(Or you can fill using a spoon)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Garnish each
filled shell with a berry.<span style="mso-spacerun: yes;"> </span>Serve
immediately, or cover and refrigerate for up to 4 hours.<span style="mso-spacerun: yes;"> </span>If you leave them filled for too long before
serving, the shells will get soggy.</span></div>
The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-80234512337552740902019-02-09T15:42:00.000-08:002019-02-09T15:42:11.660-08:00Spicy Vegetarian Chili<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I found this
recipe on the Weight Watchers site.<span style="mso-spacerun: yes;"> </span>I’ve
adjusted it slightly, but that has not affected the point value.<span style="mso-spacerun: yes;"> </span>(If you’re interested, this serves 6.<span style="mso-spacerun: yes;"> </span>One serving is approximately 1.5 cups, for
only 1 Smart Point!)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">29 oz canned
diced tomatoes, fire-roasted with garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 Tbsp tomato paste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tbsp olive
oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tbsp chili
powder, regular-variety<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1⁄2 tsp
chili powder, chipotle-variety<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tsp ground
cumin<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 large
uncooked zucchini, cut into 3/4-inch dice (about 4 cups)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2
cup(s) frozen corn kernels</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">15 oz canned
black beans, rinsed and drained</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">15 oz canned
pinto beans, rinsed and drained<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 medium
poblano chile, seeded and diced (about 1 3/4 cups)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3⁄4 cup(s)
cilantro, fresh, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1⁄2 cup
water, or up to 1 cup if needed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3⁄4 tsp
table salt, or to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">For Garnish: Green Onions, Shredded Cheese, Sour Cream or Non-Fat Yogurt</span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Instructions:<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a 4-quart
or larger slow cooker, combine tomatoes, tomato paste, oil, both types of chili
powder and cumin. Add zucchini, corn, both types of beans and poblanos; stir to
mix well.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cover and
cook on LOW setting until vegetables are tender, about 6 hours.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Stir in
cilantro and enough water to desired consistency; season with salt. Yields
about 1 1/2 cups per serving.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Garnish and serve!</span></div>
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<br /></div>
The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0tag:blogger.com,1999:blog-8431658766702305349.post-43068498376088858492018-07-22T12:43:00.002-07:002018-07-22T12:46:31.774-07:00Asparagus Bacon Spears<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I don't
remember where I saw these first - but I can tell you with certainty they are
FABULOUS!<span style="mso-spacerun: yes;"> </span>These delightful little treats
are quick and easy to make and are sure to wow your guests! <o:p></o:p></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The smokiness of the bacon combines perfectly with the freshness of the asparagus and flavors the puff pastry too. It truly does illustrate that EVERYTHING is better with BACON. Cheers!</span><br />
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<o:p></o:p></div>
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</div>
</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredients:<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Asparagus
Spears (depending upon how many you’re going to make.<span style="mso-spacerun: yes;"> </span>One spear per wrap)<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Slices of
bacon – half as many slices as asparagus spears, i.e., 20 spears of asparagus –
you’ll need 10 slices of bacon<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 sheet puff
pastry – thawed and rolled out onto a floured surface<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Salt &
Pepper<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Egg wash<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Directions:<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Preheat oven
to 400 degrees.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Wash, dry
and trim the ends of the asparagus.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Using a
pizza slicer, slice the puff pastry into long 1/2” strips – cutting on the
longest side of the rectangle.<span style="mso-spacerun: yes;"> </span>Should be
able to get approximately 18 – 20 strips.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Cut the
bacon in half lengthwise.<span style="mso-spacerun: yes;"> </span>Twist/wrap one
slice of bacon around the asparagus spear in a corkscrew spiral manner.<span style="mso-spacerun: yes;"> </span>Next, wrap one slice of puff pastry around the
spear of asparagus and bacon.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Place on
baking sheet.<span style="mso-spacerun: yes;"> </span>After all spears are
completed, brush with egg wash.<span style="mso-spacerun: yes;"> </span>Sprinkle
salt and pepper over all.<span style="mso-spacerun: yes;"> </span>Bake for
approximately 18 minutes until they’re puffed and golden brown.<o:p></o:p></span></div>
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<br /></div>
The Mulligan Familyhttp://www.blogger.com/profile/14684946371469424044noreply@blogger.com0