tag:blogger.com,1999:blog-49165171653829570912024-03-05T02:37:47.966-08:00Beauty and BurnA collection of my favorite recipe's. All the flavor without all the caloriesBeauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-4916517165382957091.post-38180548325186622982013-07-02T09:08:00.001-07:002013-07-02T09:13:19.971-07:00Sticky Honey Garlic Turkey Wings<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Ok, I'll admit that I have recently become OBSESSED with turkey wings. I grew up not necessarily liking turkey and completely shied away from it. The meat was always so dry and flavorless to me. When I picked up a pack of turkey wings at the grocers last week I thought how could I spice these up...Why not create a sweet a spicy glaze? These wings are first roasted and then basted with a sweet and spicy sauce which is sure to please! I paired the wings with sauteed spinach and white rice for a compete meal. Enjoy two wings for only 494 calories!</span></div>
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<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">6 turkey wing portions</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp EVOO</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp salt</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp ground black pepper</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp garlic powder</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp McCormick's Chicken Seasoning</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp onion powder</span><br />
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<span style="font-family: Times; font-size: large;"><em>Glaze</em></span><br />
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<span style="font-family: Times; font-size: large;">1/4 cup brown sugar</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp garlic, minced</span><br />
<span style="font-family: Times; font-size: large;">1 tsp ground black pepper</span><br />
<span style="font-family: Times; font-size: large;">2 tsp Sriracha hot chili sauce</span><br />
<span style="font-family: Times; font-size: large;">1/2 cup water</span><br />
<span style="font-family: Times; font-size: large;">2 tbsp honey</span><br />
<span style="font-family: Times; font-size: large;">1/2 cup low sodium soy sauce</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp cornstarch</span><br />
<span style="font-family: Times; font-size: large;">1/4 cup water</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 19px;">Servings</span><span style="background-color: white; color: #333333; line-height: 19px;">: 3</span><span style="background-color: white; color: #333333; line-height: 19px;"> • Serving Size:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 2 wing portions</span><span style="background-color: white; color: #333333; line-height: 19px;"> • </span></span><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 19px;">Calories:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 494 </span><span style="background-color: white; color: #333333; line-height: 19px;">• Fat:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 21 g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Carbs: 40</span><span style="background-color: white; color: #333333; line-height: 19px;"> g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Fiber:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 1 g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Protein</span><span style="background-color: white; color: #333333; line-height: 19px;"> 36 g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Sugar:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 32 g</span></span></div>
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<span style="font-family: Times; font-size: large;"><strong><em>Directions</em></strong></span><br />
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<span style="font-family: Times; font-size: medium;">Pre-heat your oven to 350 degrees. Rinse the turkey wings under lukewarm water and pat dry using a paper towel. Place the wings in a large baking dish, at least 1.5 inches apart. Brush both sides of the wings with olive oil. Stir together all of the seasonings for the wings and sprinkle them generously, coating both sides. </span></div>
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<span style="font-family: Times; font-size: medium;">Place the wings in the oven and bake for 60 minutes, flipping over halfway through the cooking time. </span></div>
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<span style="font-family: Times; font-size: medium;">In a small bowl combine the brown sugar, garlic, Sriracha, 1/2 cup water, honey and soy sauce, mixing well. Remove the wings from the oven and pour the mixture over the wings, turning to coat both sides thoroughly. </span></div>
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<span style="font-family: Times; font-size: medium;">Bake for an additional 25 minutes. </span></div>
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<span style="font-family: Times; font-size: medium;">Take the wings from the oven and pour the cooking juices into a saucepan, bringing the contents to a boil. Mix the cornstarch and 1/4 cup water together and add to the sauce. Continue to cook the mixture until thickened, enough to coat the back of a spoon.</span></div>
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<span style="font-family: Times; font-size: medium;">Set your oven to broil on the "Hi" setting and position the rack in the middle of the oven. Pour the thickened sauce back over the wings and return them to the oven, broiling until the sauce is bubbly, careful not to burn. </span></div>
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<span style="font-family: Times; font-size: medium;">Remove the wings and toss with sesame seeds if you desire. </span></div>
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<br />Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-55000007244217684572013-06-17T07:31:00.000-07:002013-06-17T07:31:00.926-07:00Chicken with Mushroom Sauce<br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">I am a huge fan of chicken and tend to eat it 2-3 days a week. Because of this I'm always looking for new ways to jazz it up. Mushrooms are a quick and inexpensive additon to any dish and also add a nice suttle texture. This meal comes together in no time and is when served will look like you spent hours slaving over the stove! I served this over redskin mashed potatoes and sauteed green beans. But if you are watching your carb intake, this also goes great over brown rice. </span></div>
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<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong></div>
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<span style="font-family: Times; font-size: large;">2 tbsp EVOO - divided</span></div>
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<span style="font-family: Times; font-size: large;">1 - 16oz boneless, skinless chicken breast</span></div>
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<span style="font-family: Times; font-size: large;">1 package sliced mushrooms</span></div>
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<span style="font-family: Times; font-size: large;">1 clove garlic - minced</span></div>
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<span style="font-family: Times; font-size: large;">1/2 cup dry white wine</span></div>
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<span style="font-family: Times; font-size: large;">3/4 tsp all purpose flour</span></div>
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<span style="font-family: Times; font-size: large;">1/3 cup fat free chicken stock</span></div>
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<span style="font-family: Times; font-size: large;">1 tbsp salted butter</span></div>
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<span style="font-family: Times; font-size: large;">1/2 tsp fresh thyme - minced</span></div>
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<span style="font-family: Times; font-size: large;">Kosher salt</span></div>
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<span style="font-family: Times; font-size: large;">Fresh ground black pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 19px;">Servings</span><span style="background-color: white; color: #333333; line-height: 19px;">: 2</span><span style="background-color: white; color: #333333; line-height: 19px;"> • Serving Size:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 1 breast and 1/2 cup mushroom sauce</span><span style="background-color: white; color: #333333; line-height: 19px;"> • </span></span><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 19px;">Calories:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 462 </span><span style="background-color: white; color: #333333; line-height: 19px;">• Fat:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 24 g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Carbs: 4</span><span style="background-color: white; color: #333333; line-height: 19px;"> g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Fiber:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 1 g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Protein</span><span style="background-color: white; color: #333333; line-height: 19px;"> 50 g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Sugars:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 1 g</span></span></div>
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<strong><em><span style="font-family: Times; font-size: large;">Directions</span></em></strong></div>
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<span style="font-family: Times; font-size: large;">Slice the chicken breast in half, lengthwise, creating two fillets. Heat a large skillet pan over medium-high heat. Add 1 tbsp EVOO and swirl to coat the pan. Season the chicken breasts with kosher salt and pepper on both sides. Add the chicken to the pan and cook for 3-4 minutes each side, or until cooked through. </span></div>
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<span style="font-family: Times; font-size: large;">Transfer to a plate and tent with foil to keep warm. </span></div>
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<span style="font-family: Times; font-size: large;">In the same pan add 1 tbsp EVOO and mushrooms. Saute' for 4-5 minutes or until browned, stirring frequently. Add the minced garlic and saute' for 1 minute. Stir in the wine, scraping the pan to loosen the browned bits. </span></div>
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<span style="font-family: Times; font-size: large;">Bring the mixture to a boil and cook until almost all the liquid evaporates. Sprinkle the mixture with salt and flour, cooking and stirring for 30 seconds. Add the broth and bring to a boil. Cook 2-3 minutes or until slightly thick. Remove the pan from heat and add the butter and thyme, stirring until the butter melts. </span></div>
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<span style="font-family: Times; font-size: large;">Serve the chicken topped with the mushroom sauce. </span></div>
Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-87493775931388610392013-06-10T07:37:00.000-07:002013-06-10T07:37:07.298-07:00Ground Beef and Rice Stuffed Bell Peppers<div style="text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">I've learned over the last few weeks that I LOVE stuffing things! Chicken, wraps, and veggies, the possibilities are endless. On my grocery trip last week these beautiful tri-colored bell peppers caught my eye. I did a bit of research and found thousands of recipes for stuffing these beauties. I decided to create my own ground beef and rice concoction, although you can stuf a bell pepper with almost anything you like! If you aren't a beef eater feel free to substitute ground turkey or if you are a vegetarian you can stuff these with the rice and almost any other vegetables you like. Serve with a side salad for a complete meal. </span></div>
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<strong><em><span style="font-family: Times, "Times New Roman", serif; font-size: large;">Ingredients</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">1.5 pounds lean ground beef </span><br />
<span style="font-family: Times; font-size: large;">6 bell peppers</span><br />
<span style="font-family: Times; font-size: large;">1 small onion - chopped</span><br />
<span style="font-family: Times; font-size: large;">1 garlic clove - minced</span><br />
<span style="font-family: Times; font-size: large;">1-14.5 oz can of diced tomatoes</span><br />
<span style="font-family: Times; font-size: large;">2 cups cooked long grain wild rice</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp EVOO</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp oregano</span><br />
<span style="font-family: Times; font-size: large;">Kosher salt </span><br />
<span style="font-family: Times; font-size: large;">Cracked black pepper</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp garlic salt</span><br />
<span style="font-family: Times; font-size: large;">1/2 cup ketchup</span><br />
<span style="font-family: Times; font-size: large;">1/2 tsp Worcestershire sauce</span><br />
<span style="font-family: Times; font-size: large;">1 tsp Tabasco</span><br />
<span style="font-family: Times; font-size: large;">1/4 cup water</span><br />
<span style="font-family: Times; font-size: large;">1 cup low fat shredded mozzarella cheese</span><br />
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<strong><em><span style="font-family: Times; font-size: large;">Directions</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">Fill a large stock pot with water and bring to a boil. Cut the top off the peppers, approximately one inch for the stem end. Preserve the tops for your presentation if you wish. </span></div>
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<span style="font-family: Times; font-size: large;"> Remove the seeds and membranes. Place the peppers into the boiling water and sprinkle generously with kosher salt. </span></div>
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<span style="font-family: Times; font-size: large;">Use a spoon to keep them completely submerged in the water if necessary. Boil for 4-5 minutes or until crisp/tender. Drain upside down to ensure all the water is removed. </span></div>
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<span style="font-family: Times; font-size: large;"> In a large heavy bottomed pan, heat the EVOO over medium-high heat. Saute until soft and translucent, approximately 5 minutes. Add the garlic to the pan and cook 30 seconds. Stir in the ground beef, season with kosher salt and pepper, and cook until no longer pink. Remove from heat and drain any fat that has cooked off the meat. Return the mixture to the pan and place over medium heat. Add the cooked rice, tomatoes, oregano, and garlic salt. Continue to cook for 5 minutes, stirring well to incorporate. </span></div>
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<span style="font-family: Times; font-size: large;">Preheat your oven to 350 degrees and place your peppers in a large baking dish. If you find that some of the peppers won't stand on their own, slice a thin layer from the bottom of the pepper to make it flat. Stuff the peppers with the meat filling pressing the meat into the peppers firmly. </span></div>
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<span style="font-family: Times; font-size: large;">Any leftover meat you have you can scatter on the bottom of the baking dish. </span></div>
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<span style="font-family: Times; font-size: large;">In a small bowl combine the ketchup, Worcestershire sauce, Tabasco, and water, mixing well. Spoon the sauce over filling and bake for 35 minutes uncovered. </span><span style="font-family: Times; font-size: large;">Remove the baking dish and distribute the cheese evenly amongst the peppers. </span></div>
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<span style="font-family: Times; font-size: large;">Bake for an additional 5 minutes or until cheese is melted. Serve immediately placing the matching top on each pepper and with a side salad. </span></div>
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Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-3886655225361139252013-06-05T08:10:00.000-07:002013-06-05T08:10:39.961-07:00Grilled BBQ Chicken Pizza<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">I distinctly remember the first time I experienced BBQ chicken pizza at California Pizza Kitchen. I had never had something so good in my life! The combination of chicken and cheese on that buttery thin crust made me a lifetime patron of the chain restaurant! Now whenever I get the urge for this treat, I can recreate it at home and save on all the calories. This recipe easy to whip up on a weeknight and can easily be served alone or with a side salad. Enjoy two slices for a 544 calorie meal!</span><br />
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<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">1 large (10-12oz) boneless/skinless chicken breast </span><br />
<span style="font-family: Times; font-size: large;">1 package Pillsbury <span style="font-family: Times; font-size: large;">thin crust pizza dough</span></span><br />
<span style="font-family: Times; font-size: large;">1 cup Sweet Baby Rays Hickory and Brown Sugar BBQ Sauce (or sauce of your choice) - divided</span><br />
<span style="font-family: Times; font-size: large;">1 cup low fat mozzarella cheese - divided</span><br />
<span style="font-family: Times; font-size: large;">3/4 cup low fat cheddar cheese - divided</span><br />
<span style="font-family: Times; font-size: large;">1 small red onion, sliced very thin</span><br />
<span style="font-family: Times; font-size: large;">Kosher salt</span><br />
<span style="font-family: Times; font-size: large;">Fresh ground black pepper</span><br />
<span style="font-family: Times; font-size: large;">1/4 cup fresh chopped cilantro (optional)</span><br />
<span style="font-family: Times; font-size: large;">Pam grilling cooking spray</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 19px;">Servings</span><span style="background-color: white; color: #333333; line-height: 19px;">: 4</span><span style="background-color: white; color: #333333; line-height: 19px;"> • Serving Size:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 2 slices</span><span style="background-color: white; color: #333333; line-height: 19px;"> • </span></span><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 19px;">Calories:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 544 </span><span style="background-color: white; color: #333333; line-height: 19px;">• Fat:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 7.4 g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Carbs: 78</span><span style="background-color: white; color: #333333; line-height: 19px;"> g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Fiber:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 2 g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Protein</span><span style="background-color: white; color: #333333; line-height: 19px;"> 41.8 g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Sugar:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 37.5 g</span></span><br /></div>
<strong><em><span style="font-family: Times; font-size: large;">Directions</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">Heat your grill pan on medium-high heat and spray with Pam. Butterfly your chicken breast and sprinkle generously on both sides with salt and pepper. Grill the chicken 5-6 minutes per side or until cooked through. </span></div>
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<span style="font-family: Times; font-size: large;">Remove the chicken from the pan and slice into 1-inch cubes. </span></div>
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<span style="font-family: Times; font-size: large;">Pour 1/2 cup of BBQ sauce in a small bowl and toss with the chicken, coating thoroughly. </span></div>
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<span style="font-family: Times; font-size: large;">Spray your pizza pan with cooking spray and roll out the pizza dough to the edge of the pan. Sprinkle 1/2 cup of cheddar cheese along the edges of the dough. Next, spread the remaining BBQ sauce across the dough, up to the edge of the cheddar cheese crust. Top the sauce with 1/2 cup mozzarella, followed by the chicken, sliced red onion, and remaining mozzarella and cheddar cheeses. </span></div>
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<span style="font-family: Times; font-size: large;">Bake according to the package directions, which should be until the crust is a golden brown. Remove from the oven and top with cilantro. Serve immediately with a side salad or enjoy alone!</span></div>
Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-49854380243969434932013-05-30T07:00:00.000-07:002013-05-30T07:00:15.190-07:00Bacon Wrapped Jalapeno Popper Stuffed Chicken Breasts<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">There are endless possibilities when it comes to stuffing chicken breasts; Meats, cheeses, herbs and spices, there are so many things you can do to spruce up this white meat. This recipe came about simply because this is what I had left in my fridge and I was in the mood for something spicy! I opted out of using cream cheese like you find in some jalapeno poppers to cut down on the fat. If you aren't a pork eater you can substitute in turkey bacon. The rolls are rather large so I only ate half a roll with a side salad. But at only 240 calories per serving, you can indulge in a whole breast and stay under 500 calories!</span></div>
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<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong></div>
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<span style="font-family: Times; font-size: large;">2-10oz chicken breasts</span></div>
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<span style="font-family: Times; font-size: large;">1 cup low fat shredded cheddar cheese - divided</span></div>
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<span style="font-family: Times; font-size: large;">4 tbsp diced jalapenos - divided</span></div>
<span style="font-family: Times; font-size: large;">6 slices of bacon</span><br />
<span style="font-family: Times; font-size: large;">Kosher salt</span><br />
<span style="font-family: Times; font-size: large;">Fresh ground black pepper</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 19px;">Servings</span><span style="background-color: white; color: #333333; line-height: 19px;">: 4</span><span style="background-color: white; color: #333333; line-height: 19px;"> • Size:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 1/2 roll</span><span style="background-color: white; color: #333333; line-height: 19px;"> • </span></span><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 19px;">Calories:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 240 </span><span style="background-color: white; color: #333333; line-height: 19px;">• Fat:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 9.4 g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Carbs: 0</span><span style="background-color: white; color: #333333; line-height: 19px;"> g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Fiber:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 0 g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Protein</span><span style="background-color: white; color: #333333; line-height: 19px;"> 40 g </span><span style="background-color: white; color: #333333; line-height: 19px;">• Sugar:</span><span style="background-color: white; color: #333333; line-height: 19px;"> 0 g</span></span><br /><br />
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<strong><em><span style="font-family: Times; font-size: large;">Directions</span></em></strong></div>
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<span style="font-family: Times; font-size: large;">Preheat your oven to 400 degrees. Butterfly your chicken breasts and if needed, pound until about an inch thin. Sprinkle both sides of the breasts generously with kosher salt and fresh ground black pepper. </span></div>
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<span style="font-family: Times; font-size: large;">Spread 2 tbsp of jalapenos on the inside of each breast. Next, top each breast with 1/2 cup cheddar cheese. </span></div>
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<span style="font-family: Times; font-size: large;">Roll the chicken breasts up tightly and wrap each breast using the bacon strips, being sure to cover the breast completely. (You may have to secure the bacon to the breast using toothpicks; check frequently while cooking) Place them in a baking dish.</span></div>
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<span style="font-family: Times; font-size: large;">Bake in the oven for 40-50 minutes or until cooked chicken is cooked through and bacon is crisp. </span></div>
Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-26043127208415084712013-05-21T08:30:00.000-07:002013-05-21T08:30:01.681-07:00Cajun Grilled Tilapia and Cheese Grits<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">I remember a time in the not so recent past when I could not cook grits to save my life! They always came out too gritty, or I burned the pot trying to cook them. Now I couldn't imagine a weekend breakfast without them. This recipe calls for heavy cream to make the grits, well, creamy, and pairs wonderfully with the cajun flavors of the fish. If you aren't a tilapia fan you can sub in another flaky white fish like whiting or catfish, or even use shrimp!</span><br />
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<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong><br />
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<em><span style="font-family: Times; font-size: large;">Grits</span></em><br />
<span style="font-family: Times; font-size: large;">2 cups fat free chicken broth</span><br />
<span style="font-family: Times; font-size: large;">1 cup water</span><br />
<span style="font-family: Times; font-size: large;">1/2 cup heavy cream</span><br />
<span style="font-family: Times; font-size: large;">1/2 cup grits</span><br />
<span style="font-family: Times; font-size: large;">1/4 tsp paprika</span><br />
<span style="font-family: Times; font-size: large;">1/4 tsp onion powder</span><br />
<span style="font-family: Times; font-size: large;">1/3 tsp white pepper</span><br />
<span style="font-family: Times; font-size: large;">1/4 tsp garlic powder</span><br />
<span style="font-family: Times; font-size: large;">1/2 tsp season salt</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp butter</span><br />
<span style="font-family: Times; font-size: large;">1/2 cup shredded cheddar cheese</span><br />
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<span style="font-family: Times; font-size: large;"><em>Fish</em></span><br />
<span style="font-family: Times; font-size: large;">2 tilapia fillets</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp EVOO</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp cajun seasoning - I used Weber's</span><br />
<span style="font-family: Times; font-size: large;">2 cloves garlic, minced and divided</span><br />
<span style="font-family: Times; font-size: large;">1 tsp Old bay seasoning</span><br />
<span style="font-family: Times; font-size: large;">2 tsp parsley, divided</span><br />
<span style="font-family: Times; font-size: large;">1 tsp ground black pepper</span><br />
<span style="font-family: Times; font-size: large;">1 tsp salt</span><br />
<span style="font-family: Times; font-size: large;">1 tsp onion powder</span><br />
<span style="font-family: Times; font-size: large;">1 tsp oregano</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp butter</span><br />
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<strong><em><span style="font-size: large;">Directions</span></em></strong><br />
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<span style="font-size: large;">Rinse your fillets and pat them dry using a paper towel. Brush both sides of the fillets with olive oil. </span></div>
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<span style="font-size: large;">Combine all of your dry seasonings in a bowl and mix well. Sprinkle half of the minced garlic over one side of the fillets and then coat well with the seasoning mixture. Flip the fillets and repeat the same process (garlic then seasoning mixture). </span></div>
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<span style="font-size: large;">In a large saucepan combine the water, chicken broth, and heavy cream and bring it to a boil. Slowly add in the grits, vigorously whisking so lumps do not form. Cover the pot and turn the temperature to low. Cook the grits 12-15 minutes or until smooth and creamy, stirring occasionally. (Note: If your grits appear to be cooking out the liquid too quickly add more HOT chicken broth or water and stir)</span></div>
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<span style="font-size: large;">While your grits are cooking, heat a grill pan over medium-high heat. Spray generously with cooking spray and melt 1 tbsp butter over the grates. Place the fillets on the grill and cook 2-3 minutes. Flip and cook for another 3 minutes or until the fish is opaque and flakes easily with a fork. Place in aluminum foil and wrap tightly to keep warm. </span></div>
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<span style="font-size: large;">When your grits have finished cooking, remove them from the heat and stir in the seasonings. </span></div>
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<span style="font-size: large;">Next stir in the butter, followed by the cheese. Taste and adjust your seasonings as necessary. Serve the grits immediately topped with the tilapia filet.</span></div>
Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-29211141764921666442013-05-15T08:19:00.000-07:002013-05-15T08:19:00.494-07:00Smothered Turkey Wings <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Growing up I hated eating turkey. The meat was always so dry and tasteless that I even avoided it at holiday time. As an adult I found out it wasn't actually turkey I hated, but the way it was being prepared. Turkey can be a rather tasteless meat if it's not flavored and prepared properly. This turkey wing recipe has a wonderfully savory flavor and goes great paired with white rice and a side of cabbage. </span><br />
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<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">6 Turkey wings</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp EVOO</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp salt</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp black pepper</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp garlic powder</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp McCormick's Chicken seasoning</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp onion powder</span><br />
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<em><span style="font-family: Times; font-size: large;"><u>Gravy </u></span></em><br />
<span style="font-family: Times; font-size: large;">.5 cup butter</span><br />
<span style="font-family: Times; font-size: large;">1 medium onion, chopped</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp dried rosemary</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp dried thyme</span><br />
<span style="font-family: Times; font-size: large;">1 tsp garlic powder</span><br />
<span style="font-family: Times; font-size: large;">1 tsp black pepper</span><br />
<span style="font-family: Times; font-size: large;">1 tsp seasoned salt</span><br />
<span style="font-family: Times; font-size: large;">1 tsp onion powder</span><br />
<span style="font-family: Times; font-size: large;">1 tsp garlic salt</span><br />
<span style="font-family: Times; font-size: large;">1.5 tbsp Worcestershire sauce</span><br />
<span style="font-family: Times; font-size: large;">7 tbsp all purpose flour</span><br />
<span style="font-family: Times; font-size: large;">4 cups fat free chicken broth</span><br />
<span style="font-family: Times; font-size: large;">1-14.5 oz can diced tomatoes</span><br />
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<span style="font-family: Times; font-size: large;"><strong><em>Directions</em></strong></span><br />
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<span style="font-family: Times; font-size: large;">Pre-heat your oven to 350 degrees. Rinse the turkey wings under lukewarm water and pat dry using a paper towl. Place the wings in a large baking dish, at least 1.5 inches apart. Brush both sides of the wings with olive oil. Stir together all of the seasonings for the wings and sprinkle them generously, coating both sides.</span></div>
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<span style="font-family: Times; font-size: large;">It's ok it you have some leftover, I did! Place the wings in the oven and bake for 50-60 minutes, flipping over halway through the cooking time. </span></div>
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<span style="font-family: Times; font-size: large;">About mid-way through your wings cooking you can begin making the gravy. Melt the butter in a large, heavy bottomed saucepan. Add the tomatoes and chopped onions and cook over medium-low heat until the onion are soft. </span></div>
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<span style="font-family: Times; font-size: large;">Stir in your thyme, rosemary, garlic powder, black pepper, and seasoned salt. Cook for 1 minute. Add the flour, stirring constantly and until light brown, roughly 5-6 minutes. Slowly whisk in the broth followed by the Worcestershire sauce. Heat the gravy to a boil then reduce the heat and simmer uncovered for 5 minutes, stirring occasionally. </span><span style="font-family: Times; font-size: large;">If you timed it correctly, your wings should be ready to come out of the oven. They should be nice and browned, like this.</span></div>
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Drain the juices from the bottom of the pan and add it to the gravy, stirring to incorporate. Add the onion powder and garlic salt and continue to simmer uncovered for an additional 5 minutes. </div>
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<span style="font-family: Times; font-size: large;">Pour the gravy into the glass pan, coating the bottom of the pan and the wings. </span></div>
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<span style="font-family: Times; font-size: large;">Reduce the oven temperature to 300 degrees. Cover the pan tightly with foil and cook the wings another 45 minutes, or until tender. Remove the wings from the oven and serve over white rice. </span></div>
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Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com2tag:blogger.com,1999:blog-4916517165382957091.post-2232626485121317952013-05-02T06:06:00.000-07:002013-05-02T06:27:20.287-07:00Fajita Stuffed Chicken Breasts<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Stuffing chicken breasts has become one of my favorite things to do. Not only are the possiblilites ENDLESS, its always a great surprise to see fresh veggies and cheeses stuffed inside a protein packed chicken breast. The inspiration for these fajita stuffed chicken breasts came from my undying love for Mexican food. I was trying to find another way to incorporate the mexican spices and peppers into my diet but without the carbs included in a tortilla. Wrapping all of these ingredients in a chicken breasts gives me plenty of protein and is very filling! Enjoy these with a fresh salad or with my <a href="http://beautyandburn.blogspot.com/2013/04/one-pot-black-beans-and-rice.html" target="_blank">One-Pot Black Beans and Rice</a>!</span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><span><span style="font-weight: bold;">Servings:</span> 4 </span><span><span style="font-weight: bold;">Serving Size:</span> 1 chicken breast with 1/4 cup enchilada sauce </span><span><span style="font-weight: bold;">Calories:</span> 419</span><span> • <b>Fat</b><span style="font-weight: bold;">:</span> 18 g <span style="font-weight: bold;">Protein:</span> 44 g <b>Carb</b><span style="font-weight: bold;">:</span> 28 g <span style="font-weight: bold;">Fiber:</span> 4 g <strong>Sugars: </strong>7 g</span><br /></span><br />
<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">4 Chicken breasts </span><br />
<span style="font-family: Times; font-size: large;">1 red pepper - thinly sliced</span><br />
<span style="font-family: Times; font-size: large;">1 medium green pepper - thinly sliced</span><br />
<span style="font-family: Times; font-size: large;">1 medium red onion - thinly sliced</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp Homemade Taco Seasoning - Recipe to follow</span><br />
<span style="font-family: Times; font-size: large;">1 cup low-fat Mexican Cheese - divided</span><br />
<span style="font-family: Times; font-size: large;">1 cup crushed Tortilla Chips</span><br />
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<span style="font-family: Times; font-size: large;"><em><span style="font-family: Times; font-size: large;">Enchilada Sauce</span></em><br /><br /><span style="font-family: Times; font-size: large;">1 cup tomato sauce</span><br /><span style="font-family: Times; font-size: large;">1/2 cup fat free chicken broth</span><br /><span style="font-family: Times; font-size: large;">2 garlic cloves - minced</span><br /><span style="font-family: Times; font-size: large;">2 tbsp chipotle chilis in adobo sauce </span><br /><span style="font-family: Times; font-size: large;">1/2 tsp chipotle chili powder</span><br /><span style="font-family: Times; font-size: large;">1/2 tsp cumin</span><br /><span style="font-family: Times; font-size: large;">1/2 tsp cayenne pepper (optional)</span><br /><span style="font-family: Times; font-size: large;">Salt and pepper to taste</span><br /><br /><em>Housemade Taco Seasoning</em><br /><br /><div class="ii gt m13e1eb8761799103 adP adO" id=":th">
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1/4 tsp garlic powder<br />
1/4 tsp onion powder<br />
1/4 tsp crushed red pepper flakes<br />
1/4 tsp dried oregano<br />
1/2 tsp paprika<br />
1.5 tsp ground cumin<br />
1/2 to 1 tsp sea salt (more or less to taste)<br />
1 tsp black pepper </div>
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<br /><strong>Directions</strong><br /><br /><div style="text-align: center;">
<span style="font-family: Times; font-size: large;">Combine all of your taco seasonings in an airtight container and mix well. Store in a cool, dry area for up to 2 months.</span></div>
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<span style="font-family: Times; font-size: large;">Place a saucepan over medium heat and coat liberally with cooking spray. Cook the garlic until fragrant. Add the tomato sauce, chicken broth, chipotle chilis, and seasoning and bring to a boil. </span></div>
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<span style="font-family: Times; font-size: large;"> Reduce heat to low and simmer 8-10 minutes. Remove the large chipotle chilis from the sauce and chop them into bite sized pieces, then add them back to the pot. Set aside until you are ready to use.</span></div>
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In a medium pan over high heat saute the peppers and onions until just beginning to turn soft. </div>
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Preheat your oven to 400 degrees. Butterfly the chicken breasts, being very careful not to completely cut through the breasts. Generously coat each breast in the enchilada sauce (do not dip the uncooked meat into the sauce, you will be using it later!) and then sprinkle with approximately 1/4 tbsp of taco seasoning. Top with peppers, onion, and 1/4 cup cheese. </div>
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Tightly roll the each breast, securing with toothpicks as needed. Place the crushed tortilla chips on a plate and roll the chicken breasts on the chips, coating each breast thoroughly. Lay the breasts into a cooking pan coated with with non-stick cooking spray. </div>
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Bake for 25-30 minutes. Once you remove the breasts from the oven you can drizzle them with the leftover enchilada sauce and serve any leftover peppers and onions you have on the side. </div>
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</span>Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-3638515638667706992013-04-18T06:37:00.000-07:002013-04-18T06:37:00.177-07:00Whole Wheat Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times; font-size: large;">I love enchiladas! Chicken, shrimp, spicy, mild...I love them all! Eating healthy often requires giving up things like cheese and bread, thus my beloved enchiladas. But this recipe allows you to indulge in my favorite dish without all the guilt. The whole wheat tortillas are filling and the use of low fat cheese cuts the caloric intake almost in half! You can enjoy these alone or paired with my <a href="http://beautyandburn.blogspot.com/2013/04/one-pot-black-beans-and-rice.html" target="_blank">One-Pot Black Beans and Rice</a> for a complete Mexican themed meal. </span><br />
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<span style="font-size: x-small;"><span style="font-weight: bold;">Servings:</span> 8 </span><span style="font-size: x-small;"><span style="font-weight: bold;">Serving Size:</span> 1 enchilada </span><span style="font-size: x-small;"><span style="font-weight: bold;">Calories:</span> 271.2</span><span style="font-size: x-small;"> • <b>Fat</b><span style="font-weight: bold;">:</span> 10.5 g <span style="font-weight: bold;">Protein:</span> 13 g <b>Carb</b><span style="font-weight: bold;">:</span> 30.5 g <span style="font-weight: bold;">Fiber:</span> 3.6 g <strong>Sugars: </strong>6.1 g</span><br />
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<span style="font-family: Times; font-size: large;"><strong><em>Ingredients</em></strong></span><br />
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<span style="font-family: Times; font-size: large;">8.5oz chicken breast - shredded</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp EVOO</span><br />
<span style="font-family: Times; font-size: large;">1 cup onion - finely chopped</span><br />
<span style="font-family: Times; font-size: large;">2 cloves garlic - minced</span><br />
<span style="font-family: Times; font-size: large;">1/2 cup cilantro - divided</span><br />
<span style="font-family: Times; font-size: large;">1 tsp cumin</span><br />
<span style="font-family: Times; font-size: large;">1 tsp chipotle chili powder/pepper</span><br />
<span style="font-family: Times; font-size: large;">1/2 tsp oregano</span><br />
<span style="font-family: Times; font-size: large;">Salt </span><br />
<span style="font-family: Times; font-size: large;">3/4 cup tomato sauce</span><br />
<span style="font-family: Times; font-size: large;">1/3 cup fat free chicken broth</span><br />
<span style="font-family: Times; font-size: large;">1 cup low fat Mexican cheese</span><br />
<span style="font-family: Times; font-size: large;">8 whole wheat tortillas</span><br />
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<em><span style="font-family: Times; font-size: large;">Enchilada Sauce</span></em><br />
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<span style="font-family: Times; font-size: large;">1.5 cups tomato sauce</span><br />
<span style="font-family: Times; font-size: large;">3/4 cups fat free chicken broth</span><br />
<span style="font-family: Times; font-size: large;">2 garlic cloves - minced</span><br />
<span style="font-family: Times; font-size: large;">2 heaping tbsp chipotle chilis in adobo sauce (approx. 1 can)</span><br />
<span style="font-family: Times; font-size: large;">1/2 tsp chipotle chili powder</span><br />
<span style="font-family: Times; font-size: large;">1/2 tsp cumin</span><br />
<span style="font-family: Times; font-size: large;">1/2 tsp cayenne pepper (optional)</span><br />
<span style="font-family: Times; font-size: large;">Salt and pepper to taste</span><br />
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<strong><em><span style="font-family: Times; font-size: large;">Directions</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">Place a saucepan over medium heat and coat liberally with cooking spray. Cook the garlic until fragrant. Add the tomato sauce, chicken broth, chipotle chilis, and seasoning and bring to a boil. </span></div>
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<span style="font-family: Times; font-size: large;"> Reduce heat to low and simmer 8-10 minutes. Remove the large chipotle chilis from the sauce and chop them into bite sized pieces, then add them back to the pot. Set aside until you are ready to use.</span></div>
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<span style="font-family: Times; font-size: large;">Preheat your oven to 400 degrees. </span></div>
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<span style="font-family: Times; font-size: large;">Heat the EVOO in a large skillet over medium-high heat. Saute' the garlic and onion until the onion is translucent, approximately 2 minutes. Stir in the chicken, tomato sauce, chicken broth, spices and 1/4 cup cilantro and cook 4-5 minutes. Remove from heat.</span></div>
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<span style="font-family: Times; font-size: large;">Spray a large (15X11 or 13X9) glass pan with cooking spray. Lay a tortilla on the counter and put 1/3 cup chicken mixture in the middle and roll it. </span></div>
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<span style="font-family: Times; font-size: large;">Place it in the pan seam side down and repeat with the remaining 7 tortillas. Top them with the enchilada sauce and cheese. </span></div>
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<span style="font-family: Times; font-size: large;">Cover tightly with aluminium foil and bake for 25 minutes. Top with remaining cilantro and serve. </span></div>
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Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com2tag:blogger.com,1999:blog-4916517165382957091.post-31896078996020965652013-04-15T07:16:00.000-07:002013-04-15T07:16:06.205-07:00One-Pot Black Beans and Rice<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">When the weather breaks the only thing I can think about is my feet in the sand, the wind in my hair, and a margarita in my hand! Of course the margarita pairs well with Mexican food, and has thus inspired me to make my first pot of rice and black beans. I only started enjoying this dish in the past few years but found it to be hearty and filling. You can add more veggies or meat and serve it as a main dish, or as a side to your favorite tacos, enchiladas or fajitas for a great Mexican themed dinner! Later this week I'll post my chicken enchiladas, which go perfect with these beans! If you are not a vegetarian, you can simply saute the veggies in olive oil and swap the chicken broth for veggie broth.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Ingredients</i></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 piece of center cut bacon - chopped into bite sized pieces</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 large onion - finely chopped</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 cloves of garlic - minced</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3/4 cup uncooked white rice</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1.5 cups chicken broth</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp cumin</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp curry powder</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 - 1 tsp cayenne pepper (adjust per your heat preference)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp garlic salt</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">16oz black beans - drained</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Directions</i></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i> </i></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">In a stockpot over medium heat, saute the bacon strips stirring occasionally with a wooden spoon. When the bacon begins to turn brown and the fat renders add the chopped onion and garlic. Continue to cook 4-5 minutes or until the onions turn translucent. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"> Add the rice and saute for 2 minutes. Be sure to coat the rice in the bacon fat mixture so it does not burn. Stir in the chicken broth, cover and simmer on low heat for 20 minutes, stirring occasionally. Keep watch and if the liquid level gets low, add water 1/2 cup at a time. </span></div>
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<span style="font-family: Times; font-size: large;">Once the rice is soft, add the black beans and spices and gently stir to incorporate. </span></div>
Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-20439645947629693102013-04-08T12:19:00.002-07:002013-04-08T12:21:13.975-07:00Chicken and Vegetables Stir Fry<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">I absolutely love Chinese Food, and stir fry is one of the easiest dishes you can re-create at home. The base of any good stir-fry is the sauce. This sauce has just the right amount of sweetness and heat and pairs well with pork as well as beef, in case you prefer those to chicken. The sauce also stores well and you should have about a cup left over after making this dish; and because of its consistency it can be re-used as a marinade for your grilled meats. This meal can easily be doubled or tripled if you're serving a larger crowd. And don't worry if you don't have the veggies listed below on-hand; almost any vegetables work well with stir-fry!</span></div>
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<strong><em><span style="font-family: Times, "Times New Roman", serif; font-size: large;">Ingredients</span></em></strong><br />
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<strong><span style="font-family: Times; font-size: large;">Stir Fry Sauce</span></strong><br />
<span style="font-family: Times; font-size: large;">2/3 cup low sodium soy sauce</span><br />
<span style="font-family: Times; font-size: large;">1/2 cup chicken broth</span><br />
<span style="font-family: Times; font-size: large;">1/3 cup rice vinegar</span><br />
<span style="font-family: Times; font-size: large;">3.5 tbsp sugar</span><br />
<span style="font-family: Times; font-size: large;">3 tbsp sesame oil, divided</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp garlic, minced</span><br />
<span style="font-family: Times; font-size: large;">1 tsp ground ginger</span><br />
<span style="font-family: Times; font-size: large;">2 tbsp cornstarch</span><br />
<span style="font-family: Times; font-size: large;">2 tsp red pepper flakes</span><br />
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<span style="font-family: Times; font-size: large;">1-8oz chicken breast</span><br />
<span style="font-family: Times; font-size: large;">1/2 small onion, chopped</span><br />
<span style="font-family: Times; font-size: large;">1.5 cups broccoli florets</span><br />
<span style="font-family: Times; font-size: large;">1 red pepper, thinlysliced</span><br />
<span style="font-family: Times; font-size: large;">1 cup sugar snap peas</span><br />
<span style="font-family: Times; font-size: large;">1/2 cup carrots, thinly sliced</span><br />
<span style="font-family: Times; font-size: large;">1 tsp toasted sesame seeds</span><br />
<span style="font-family: Times; font-size: large;">salt and pepper</span><br />
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<span style="font-family: Times; font-size: large;"><strong><em>Directions</em></strong></span><br />
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<span style="font-family: Times; font-size: large;">Add 1 tbsp sesame oil to a small saucepan and heat over medium heat. Saute the garlic and ginger for 30 seconds or until fragrant, careful not to burn. Stir in the soy sauce, chicken broth, rice vinegar, sugar, sesame oil, and red pepper flakes. Bring the mixture to a boil. Reduce the heat to medium-low and whisk in the cornstarch. Continue stirring until the sauce thickens enough to coat the back of a spoon. </span></div>
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<span style="font-family: Times; font-size: large;">Cut the chicken breast in half lengthwise creating two thin fillets. Slice the filets into bite size strips for quicker cooking and season with salt and pepper. Heat a wok over high heat, adding the remaining sesame oil. When the oil just begins to smoke add the chicken to the wok, cooking for 3 minutes or until beginning to turn opaque. </span></div>
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<span style="font-family: Times; font-size: large;">Add the vegetables to the pan and stir-fry for 1 minute, stirring occasionally. Add 1/2 cup of stir-fry sauce to the wok, stir and toss, cooking until the chicken is completely cooked through<span style="font-family: Times; font-size: large;">(approximately 2-3 more minutes). </span></span></div>
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<span style="font-family: Times; font-size: large;"> Sprinkle with the toasted sesame seeds and remove from heat. Serve immediately over jasmine rice. </span></div>
Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com1tag:blogger.com,1999:blog-4916517165382957091.post-17469893704711813312013-04-03T06:14:00.000-07:002013-04-03T06:14:00.519-07:00Pan Seared Tilapia with Lemon Basil Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">If you've been following the blog the last month you've noticed I've been cooking with lemons A LOT lately! I love the fresh taste it gives to my dishes and it goes well with almost any fresh herbs you may have on hand. This dish allowed me to use up the rest of the fresh basil I had stored in my refrigerator but because of the versatility of lemon, you can use any fresh herbs you may have growing in your garden. Tilapia is the perfect mild, whitefish for this dish and searing it will give you a crispy exterior while keeping the meat moist and tender. I served this dish over jasmine rice with a side salad for a complete meal!</span></div>
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<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">2 tilapia fillets</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp EVOO, divided</span><br />
<span style="font-family: Times; font-size: large;">2 tbsp butter</span><br />
<span style="font-family: Times; font-size: large;">salt and pepper</span><br />
<span style="font-family: Times; font-size: large;">Juice of 1/2 large lemon</span><br />
<span style="font-family: Times; font-size: large;">6-7 basil leaves</span><br />
<span style="font-family: Times; font-size: large;">1/2 cup chicken broth</span><br />
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<strong><em><span style="font-family: Times; font-size: large;">Directions</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">In a large heavy bottom skillet, melt 1/2 tbsp EVOO and 1 tbsp butter over medium high heat. Slice the tilapia fillets in half, lengthwise, creating 4 large tenders. Slice each tender into 3 pieces each; you should now have 12 bite sized tilapia pieces. Season the fish with salt and pepper. </span><br />
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<span style="font-family: Times; font-size: large;">When the butter begins to foam add the fish to the pan, 6 pieces at a time. Cook 3-4 minutes or until a nice golden brown. Flip and cook an additional 3 minutes, or until seared. </span></div>
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<span style="font-family: Times; font-size: large;">Remove the fish to a plate and place in a warm spot, uncovered. Add 1/2 tbsp EVOO to the pan and cook the remaining fish in the same manner, removing to the plate once complete. </span></div>
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<span style="font-family: Times; font-size: large;">Once the fish has been cooked, turn the heat to medium and add the lemon juice, chicken broth and salt and pepper to the pan. Simmer for 3-4 minutes, stirring occasionally. Chiffondale your basil and add it to the pan. Stir for 1 minute to allow the herbs to infuse the sauce. Pour the sauce over the tilapia and serve immediately. </span></div>
Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-38758050208646945262013-03-28T09:20:00.000-07:002013-03-28T09:20:53.341-07:00Grilled Lemon, Garlic, and Herb Chicken Breast<br />
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">This persistent cold weather is causing me to have dreamy thoughts of the upcoming spring season. Flowers blooming, sunshine, and of course...grilled foods! When I first began my weight loss journey last April it was easy for me to obtain healthy grilled meats. As the seasons changed I had to find a way to bring the grill inside, so I invested in a grill pan. It won't give you that "charcoal" taste that some of us love but it does the trick! </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">This marinade won't overpower your chicken and is sure to please the pickiest eater. To ensure maximum flavor, be sure to marinate your fillets for at least 4 hours and up to 12. Not only can this be used on breasts, but it's also great on wings, pork chops, and fish. (Don't marinate fish for more than 1 hour though or the meat will become soggy). I only used 1 chicken breast for this recipe, since I'm only cooking for myself, but the marinade can easily be doubled or tripled! Serve along side grilled asparagus or a crisp green salad for a quick and satisfying weeknight meal!</span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Ingredients</i></b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span><span style="font-family: Times, Times New Roman, serif; font-size: large;">1 chicken breast,trimmed of all fat</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Wax Paper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2.5 tbsp EVOO</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 garlic cloves, minced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp lemon zest - about 1 large lemon</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/4 tsp ground pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp garlic salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp dried thyme</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp oregano</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Vegetable or Canola Oil for the grill pan</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Directions</i></b></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Split your chicken breast in half, lengthwise. Place the breasts between the two sheets of wax paper and using a meat mallet, pound until approximately 1/2 inch thick. </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Zest your lemon, being sure not to zest the white part because it is bitter. </span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">In a large ziplock bag combine the lemon zest, EVOO, and all spices. Use a whisk or spoon to stir the mixture until well combined. Add the fillets to the bag and massage the marinade into the breast, covering them thoroughly.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Refrigerate for at least 4 hours. When ready to eat, heat your grill pan over high heat. Coat a paper towel in vegetable or canola oil and using tongs, wipe the paper towel over the grill grates, coating thoroughly. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Once the pan begins to smoke place the chicken breasts on the pan and cook for 3-4 minutes. Keep the heat high to get a nice grill line on the breasts but watch them closely; the fillets will cook quickly because you pounded them thin. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Flip and cook an additional 3 minutes, being sure not to over cook. There's nothing worse than dry chicken breast! Serve with lemon wedges on the side. </span></div>
Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-66841754716947133282013-03-20T07:47:00.000-07:002013-03-20T07:47:16.635-07:00Chicken Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">I hate hate HATE to throw away leftovers! If there is a way for me to make another meal out of some leftovers earlier in the week I will find a way! That being said, I found myself staring at almost a half chicken leftover from my crock pot chicken recipe. what to do with all this moist, flavorful chicken? Feed it to my Pomeranian Capone? Throw it out? NO! I'll make a great chicken salad that I can serve on a roll or on top of crisp spinach or field greens. This recipe is pretty basic and you can make alterations easily to fit your palate. </span><span style="font-family: Times, "Times New Roman", serif; font-size: large;">I used plain Greek yogurt in addition to light mayo to keep the salad creamy, but without all the calories. You can also use sour cream if you like, but please don't use Miracle Whip...it's the devil! And if you don't have a rotisserie chicken on hand you can easily boil a few chicken breasts in chicken stock until done, and shred.</span></div>
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<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">1/2 - 4 pound rotisserie chicken OR 3 - 8oz boneless/skinless breasts</span><br />
<span style="font-family: Times; font-size: large;">1/2 cup light mayo </span><br />
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<span style="font-family: Times; font-size: large;">1/2 cup plain Greek yogurt (or low fat sour cream)</span></div>
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<span style="font-family: Times; font-size: large;">1 tbsp lemon juice</span></div>
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<span style="font-family: Times; font-size: large;">2 tbsp dill - chopped</span></div>
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<span style="font-family: Times; font-size: large;">2 celery stalks </span></div>
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<span style="font-family: Times; font-size: large;">Salt and pepper to taste</span></div>
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<span style="font-family: Times; font-size: large;">1/2 tsp cayenne pepper (optional)</span></div>
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<strong><em><span style="font-family: Times; font-size: large;">Directions</span></em></strong></div>
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<span style="font-family: Times; font-size: large;">If using boneless/skinless breasts, boil the breasts in chicken stock and water for 15-18 minutes or until cooked through and no longer pink. </span><span style="font-family: Times; font-size: large;">Coarsely chop the chicken into bite sized pieces. If using a rotisserie chicken be sure to remove all bones. Place the chicken into a large bowl and set aside.</span><br />
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<span style="font-family: Times; font-size: large;">Finely chop the dill and celery stalk, including the leaves. This is a personal preference, if you don't want the leaves feel free to leave them out. </span></div>
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<span style="font-family: Times; font-size: large;">In a bowl combine the mayo, yogurt or sour cream, celery, dill, lemon juice, salt, pepper and cayenne (optional). Still until well incorporated. Now here's the important part...TASTE! Add more dill, spices, or whatever you think it may need. You want to add your spices now before you incorporate the dressing into the chicken. </span></div>
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<span style="font-family: Times; font-size: large;">Using a wooden spoon or soft spatula fold the dressing mixture into the chicken, stirring until well combined. If you prefer a "wetter" chicken salad now is the time to add more mayo and yogurt or sour cream. Just be sure to add equal parts, meaning if you add 2 tbsp of mayo, also add 2 tbsp yogurt. </span></div>
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<span style="font-family: Times; font-size: large;">Cool the salad in an airtight dish for at least 3 hours before serving. Enjoy!</span></div>
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Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-11586357424818361022013-03-13T11:35:00.000-07:002013-03-14T06:06:04.010-07:00Parmesan Crusted Tilapia with Tomato Basil Cream Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">We are in the midst of the Lenten season and each Friday I've found it increasingly harder to find creative ways to prepare a seafood meal. I don't want to get bored with eating the same fish or shellfish meal every Friday so I decided to scour the net and see what I could find. I stumbled upon a recipe for tomato basil cream sauce and thought that would be great over a tilapia filet, and I had all the ingredients on hand to create it! This light but filling meal came together in under 30 minutes and is perfect for any weeknight. When preparing this meal, don't skip the 3 step process for breading the tilapia or your coating will not stick!</span><br />
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<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">3 tilapia fillets</span><br />
<span style="font-family: Times; font-size: large;">3 tbsp EVOO</span><br />
<span style="font-family: Times; font-size: large;">2 tsp garlic, minced</span><br />
<span style="font-family: Times; font-size: large;">18-20 cherry tomatoes</span><br />
<span style="font-family: Times; font-size: large;">3/4 cup cream</span><br />
<span style="font-family: Times; font-size: large;">10-12 basil leaves</span><br />
<span style="font-family: Times; font-size: large;">1/4 cup flour</span><br />
<span style="font-family: Times; font-size: large;">1 egg, beaten</span><br />
<span style="font-family: Times; font-size: large;">3/4 cup shredded Parmesan cheese</span><br />
<span style="font-family: Times; font-size: large;">3/4 cup Panko breadcrumbs</span><br />
<span style="font-family: Times; font-size: large;">1/2 tsp garlic salt</span><br />
<span style="font-family: Times; font-size: large;">salt and pepper to taste</span><br />
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<strong><em><span style="font-family: Times; font-size: large;">Directions</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">Heat 1 tablespoon of EVOO in a small skillet over medium-low heat. While the oil is heating, slice your tomatoes in half.</span></div>
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<span style="font-family: Times; font-size: large;">Add the garlic to the skillet and cook for approximately 1 minute or until fragrant and golden brown. Add the tomatoes and continue cooking for 2 minutes. Reduce heat to low and stir in the cream. Let simmer for 15 minutes or until its coats the back of a spoon. (Your sauce will turn a light pink)</span></div>
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<span style="font-family: Times; font-size: large;">Heat 2 tablespoons EVOO in a large skillet over medium heat, or one big enough to fit all of your fillets. Rinse the fillets and pat them dry. Season both sides with salt and pepper. </span></div>
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<span style="font-family: Times; font-size: large;"> In one bowl add your flour, in a second bowl add your beaten egg, and in a third bowl combine the Parmesan cheese, breadcrumbs, and garlic salt. (Once you've combined the ingredients in the third bowl, transfer the mixture onto a plate; it makes it easier to coat the fillets)</span></div>
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<span style="font-family: Times; font-size: large;">Dredge each filet through the flour, thoroughly coating. Next dip it into the egg mixture, then press into the Parmesan/panko mixture. </span></div>
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<span style="font-family: Times; font-size: large;">Place the fillets in the skillet and cook 3-4 minutes per side, or until golden brown and flaking easily with a fork. </span></div>
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<span style="font-family: Times; font-size: large;">After removing the fish, chiffondale the basil and stir it into the sauce. (To chiffondale, just roll up the basil like a log and chop) </span></div>
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<span style="font-family: Times; font-size: large;"> Season to taste with salt and pepper. Plate your tilapia and generously pour the cream sauce over the fillets.</span></div>
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<span style="font-family: Times; font-size: large;">I served this sauteed asparagus and a crisp white wine. Enjoy!</span></div>
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Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-24018407025185292712013-03-06T08:37:00.001-08:002013-03-06T08:37:38.181-08:00Crock Pot Whole Chicken with Root Vegetables<div>
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<span style="font-size: large;">There is nothing better than a one pot meal. It makes clean up super easy allows you to "set-and-forget" your meal while it cooks. Although preparing an entire chicken can be intimidating, its quite simple with a crock pot. Even though we haven't gotten all the snow they predicted, I wanted to make sure I had plenty of food on hand! </span></div>
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<span style="font-size: large;">Preparing an entire chicken in the crock pot is one of the easiest things to do. You can toss in any root vegetables that you have on hand, season your chicken, and come home to the aromatic smell of moist, flavorful chicken in just 8 hours! <i>Note: </i>You will need a large (at least 5 quart) Crock Pot in order to fit the chicken and vegetables. I served this with a side of rice and gravy, made from the juices drained from the chicken, and cabbage.</span></div>
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<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
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<span style="font-size: large;">1 whole chicken 4-4.5 pounds - giblets and innards removed</span></div>
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<span style="font-size: large;">1.5 cups of baby carrots</span></div>
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<span style="font-size: large;">3 large baking potatoes</span></div>
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<span style="font-size: large;">1 large onion, thickly sliced</span></div>
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<span style="font-size: large;">2 tbsp butter, softened</span></div>
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<span style="font-size: large;">2.5 tbsp minced garlic</span></div>
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<span style="font-size: large;">2 tsp seasoned salt</span></div>
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<span style="font-size: large;">1 tsp ground black pepper</span></div>
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<span style="font-size: large;">1/2 tsp cayenne pepper</span></div>
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<span style="font-size: large;">1 tsp onion powder</span></div>
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<span style="font-size: large;">1 tsp ground thyme</span></div>
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<span style="font-size: large;">2 tsp paprika</span></div>
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<span style="font-size: large;">1/2 tsp cumin</span></div>
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<span style="font-size: large;">1/2 tsp garlic powder</span></div>
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<span style="font-size: large;"><i>Optional Gravy</i></span></div>
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<span style="font-size: large;">Approximately 1/2 cup low fat chicken broth</span></div>
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<span style="font-size: large;">1/4 cup all purpose flour</span></div>
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<span style="font-size: large;">salt and pepper to taste</span></div>
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<span style="font-size: large;"><b><i>Directions</i></b></span></div>
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<span style="font-size: large;">Roughly chop the potatoes into large cubes and slice the onion into thick strips. Scatter potatoes, carrots, and onions in the bottom of the crock pot, leaving a few pieces of each vegetable to the side.</span></div>
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<span style="font-size: large;">Rinse and pat the chicken with paper towels until dry. Rub the softened butter liberally over the entire chicken, coating both sides, wings, legs, and empty cavity thoroughly. </span></div>
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<span style="font-size: large;">In a small bowl add all the dry seasoning and mix until well combined. Using your hands rub the minced garlic in the cavity of the chicken, then stuff with the leftover carrots, onion, and potatoes. </span></div>
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<span style="font-size: large;">Sprinkle the seasoning mixture over the entire chicken, breast and backside, coating well. You can pat the seasoning into the meat to help it stick. Place the chicken on the bed of vegetables in the crock pot, <u style="font-weight: bold;"><span style="font-family: Times, "Times New Roman", serif;">breast side down.</span></u> There is no need to add any water or chicken broth because the chicken will create its own juice. </span><br />
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<span style="font-size: large;">Cover the chicken and cook over low heat for 7-8 hours on low, or until a meat thermometer inserted into the inner thigh reads 165</span><span style="font-size: large;"> degrees. </span></div>
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<span style="font-size: large;"><i>Gravy</i></span></div>
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<span style="font-size: large;">Tilt the crock pot to drain all the juices from the pot. Strain the juices into a large bowl and add the chicken broth until the mixture equals 2 cups. (You should only need approximately 1/2 cup of broth)</span></div>
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<span style="font-size: large;">Pour 1 cup of the mixture into a saucepan over medium-low heat. Whisk in 1/4 cup of flour, cooking for about 1 minute. </span></div>
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<span style="font-size: large;">Slowly pour in the rest of the broth mixture, continuing to whisk to ensure no lumps develop. Bring the gravy to a slow boil, cooking and stirring for 2 minutes or until the gravy has thickened. Remove from heat and season with salt and pepper to taste. </span></div>
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Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com1tag:blogger.com,1999:blog-4916517165382957091.post-19599854175987176402013-03-05T08:56:00.001-08:002013-03-05T08:56:36.707-08:00Parmesan Chicken Tenders with Marinara Dipping Sauce<br />
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<span style="font-size: large;">By request, I've decided to add this meal to the blog. This was something I threw together quickly last night with the ingredients I already had on hand. The chicken is breaded twice to give it a crunchy texture while still keeping the meat moist. It is imperative to use regular olive oil, not EVOO, in this recipe as it has a higher smoke point. Or you can opt to bake these tenders; they will still come out crisp on the outside and juicy on the inside. </span><br />
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<span style="font-size: large;">The marinara is quick and easy to throw together and can be jarred and stored in the fridge for up to two weeks! This is the same marinara I used in my <a href="http://beautyandburn.blogspot.com/2013/01/lasagna-rolls.html" target="_blank">Lasagna Rolls</a> recipe a few months ago. Enjoy!</span><span style="font-size: large;"><br /></span><br />
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<strong><em><span style="font-size: large;">Ingredients</span></em></strong><br />
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<span style="font-size: large;">2 Chicken breasts - cut into tenders</span><br />
<span style="font-size: large;">1 cup grated Parmesan cheese</span><br />
<span style="font-size: large;">1 cup all purpose flour</span><br />
<span style="font-size: large;">1 cup Italian bread crumbs</span><br />
<span style="font-size: large;">1 cup Panko bread crumbs</span><br />
<span style="font-size: large;">2 eggs</span><br />
<span style="font-size: large;">1/2 tsp garlic salt</span><br />
<span style="font-size: large;">1/2 tsp onion powder</span><br />
<span style="font-size: large;">1 cup regular olive oil</span><br />
<span style="font-size: large;"></span><span style="font-size: large;"><br /> </span><br />
<em><span style="font-size: large;">For Marinara Sauce</span></em><br />
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<span style="font-size: large;">2 - 28oz cans Tutturoso crushed tomatoes (or your favorite brand)</span><br />
<span style="font-size: large;">3 cloves of garlic, smashed</span><br />
<span style="font-size: large;">1 tbsp EVOO</span><br />
<span style="font-size: large;">1/2 large onion, finely chopped</span><br />
<span style="font-size: large;">1/2 cup fat free chicken stock</span><br />
<span style="font-size: large;">fresh basil - chiffondaled</span><br />
<span style="font-size: large;">salt and pepper to taste</span><br />
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<strong><em><span style="font-size: large;">Directions</span></em></strong><br />
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<span style="font-size: large;">In a large saucepan, heat the EVOO over medium-low heat. Add the garlic to the pan and saute for 2-3 minutes until soft. Add the tomatoes, chicken broth, salt, and pepper and simmer uncovered on low for 45 minutes. </span><br />
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<span style="font-size: large;">In the last 10 minutes of cooking add the chiffondaled basil and taste. (To chiffondale basil, lay the leaves on top of each other and roll, creating a log shape. Thinly slice into strips) Adjust seasonings if needed. This can be jarred and stored in your refrigerator for up to 2 weeks. </span><br />
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<span style="font-size: large;">Combine flour, garlic salt and onion powder in a bowl and mix well. In another bowl gently whisk your eggs. In a third bowl combine the Parmesan cheese, Italian bread crumbs, and panko bread crumbs. Heat a large skillet over medium-high heat and add the <strong>regular</strong> olive oil. </span><br />
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<span style="font-size: large;">Dredge each tender through the flour, shaking off any excess coating. Dip it in the egg, allowing excess to drip off, then toss in the breadcrumb mixture pressing the coating into the tender so that it sticks, and set aside. Add the tenders to the skillet (they should not be completely covered in the oil) and cook untouched for 5-6 minutes. Flip and cook for an additional 5 minutes or until the coating is golden brown. Allow to cool on a wire rack for 3-4 minutes before serving. </span><br />
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<span style="font-size: large;">Alternative Method:</span><br />
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<span style="font-size: large;">If you choose, you can also bake these chicken tenders. Follow the instructions above for breading the chicken. Heat your oven to 350 degrees. Liberally spray a non-stick baking pan with cooking spray. Place the tenders on the pan at least one inch apart. Lightly spray the top of each tender with cooking spray. Bake for 15 minutes and flip, cooking an additional 10 minutes, or until tenders are golden brown. </span><br />
<br />Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-52603969003893380542013-03-02T13:37:00.000-08:002013-03-02T13:37:24.494-08:00Garlic Lemon Pepper Chicken with Pan Gravy<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Lemon and garlic are two of my favorite things! When combined they create a truly refreshing taste. This dish has a heavy garlic base so if you aren't a huge garlic fan like me, feel free to modify as necessary. Note that this recipe calls for regular olive oil, not virgin or EVOO. Regular olive oil has a higher smoke point and is better fitting for this method of cooking. You'll end up with moist and juicy chicken tenders on the inside, with a crunchy garlic coating on the outside! I'm also going to start making smaller portions of my meals. I'm only cooking for one and end up with too many leftovers for just lil' ole me. :-)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Ingredients</i></b></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span><span style="font-family: Times, Times New Roman, serif; font-size: large;">2 - 8oz chicken breast - trimmed of all fat</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 cups all purpose flour</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Approximately 3/4 cup <b>regular </b>olive oil</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 large lemon</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3.5 tbsp minced garlic</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">ground black pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">ground white pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">garlic salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">onion powder</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">dried parsley</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Optional Pan Gravy</i></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 tbsp butter</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp dried parsley</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tbsp dried thyme leaves</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3/4 cups chicken broth</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp corn starch</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 tbsp water</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Directions</i></b></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span><span style="font-family: Times, Times New Roman, serif; font-size: large;">Slice each chicken breast width-wise, creating 3-4 tenders per breast. </span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Pour flour into a large bowl and dredge each tender through the flour, coating thoroughly. Place the tenders on a plate and allow them to sit for 1-2 minutes. </span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Zest the lemon, slice in half, and set aside.</span></div>
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</span><span style="font-family: Times, Times New Roman, serif; font-size: large;">In a large non-stick pan heat olive oil over medium-high heat for 1- 2 minutes. Add the minced garlic and cook, stirring for 2-3 minutes to infuse the garlic into the oil. </span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><br />
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">When the oil begins to bubble add all of the chicken tenders to the pan. </span></div>
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</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Sprinkle tenders lightly with the white and black pepper, garlic salt, onion powder and parsley. Cook uncovered 3-4 minutes and then flip. </span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><div style="text-align: center;">
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</span><span style="font-family: Times, Times New Roman, serif; font-size: large;">Sprinkle the tenders lightly with the </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">white and black pepper, garlic salt, onion powder and parsley. Cook for 3-4 more minutes and flip. You should begin to see a nice golden brown crust forming on the tenders. </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><div style="text-align: center;">
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</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Flip the chicken again and sprinkle lightly with </span><span style="font-family: Times, Times New Roman, serif; font-size: large;">the </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">white and black pepper, garlic salt, onion powder and parsley. Sprinkle the tenders with the fresh lemon zest, then squeeze one lemon half over the tenders. Cook 3-4 minutes and flip. Sprinkle lightly with dried parsley and squeeze the other half of lemon over the tenders. </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><div style="text-align: center;">
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</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Cook 7-8 more minutes. At this point your chicken should be cooked through. Remove to a plate and store in a warm place.</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><div style="text-align: center;">
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</span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i></i></b></span>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Optional Pan Gravy</i></b></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><br /></span><span style="font-family: Times, Times New Roman, serif; font-size: large;">Discard the leftover oil from the pan and any loose garlic - <b>DO NOT SCRAPE THE PAN!</b></span></div>
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</b></span><span style="font-family: Times, Times New Roman, serif; font-size: large;">Add the butter and cook over medium heat until melted and bubbling. </span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><br />
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</span><span style="font-family: Times, Times New Roman, serif; font-size: large;">Scrape the pan, incorporating the chicken and garlic bits into the butter. Stir in the parsley and thyme and saute' for 1 minute. Add the chicken broth and cook stirring occasionally for 3-4 minutes. </span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><div style="text-align: center;">
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</span><span style="font-family: Times, Times New Roman, serif; font-size: large;">Turn heat the low. In a small bowl combine the corn starch and water and whisk until well combined. Pour the mixture into the pan and stir until incorporated; the sauce will begin to thicken. Place the chicken tenders into the sauce and cook for 3-4 minutes, turning occasionally to coat the tenders in the gravy.</span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><div style="text-align: center;">
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</span><span style="font-family: Times, Times New Roman, serif; font-size: large;">Serve immediately over jasmine rice or buttered egg noodles. </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><div style="text-align: center;">
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</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><br /></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-61142890295632718972013-02-04T08:05:00.002-08:002013-02-04T08:05:44.819-08:00Creamy Double Cheddar Mac and Cheese<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Whats better than warm, cheesy, macaroni and cheese on a cold winter day...? NOTHING! If you are like me, you hate that cinder block mac and cheese, lacking creaminess and a warm buttery breadcrumb top! But let me warn you, this recipe IS NOT for those following a strict diet! Two types of cheddar cheese combine to make this a tasty treat. So dig in...It's OK to indulge once in a while!</span><br />
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<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">16 oz macaroni noodles</span><br />
<span style="font-family: Times; font-size: large;">4 tbsp butter</span><br />
<span style="font-family: Times; font-size: large;">1/4 cup flour</span><br />
<span style="font-family: Times; font-size: large;">2/5 cups whole milk</span><br />
<span style="font-family: Times; font-size: large;">1 tsp ground/dry mustard</span><br />
<span style="font-family: Times; font-size: large;">8 oz extra sharp cheddar cheese</span><br />
<span style="font-family: Times; font-size: large;">8 0z sharp extra light Vermont cheddar</span><br />
<span style="font-family: Times; font-size: large;">4 oz Velveeta 2% cheese</span><br />
<span style="font-family: Times; font-size: large;">1.5 tsp seasoned salt</span><br />
<span style="font-family: Times; font-size: large;">1 tsp pepper</span><br />
<span style="font-family: Times; font-size: large;">pinch cayenne pepper (optional)</span><br />
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<span style="font-family: Times; font-size: large;"><strong><em>Topping</em></strong></span><br />
<span style="font-family: Times; font-size: large;">1 cup panko bread crumbs</span><br />
<span style="font-family: Times; font-size: large;">1/2 cup Sargento's double cheddar cheese</span><br />
<span style="font-family: Times; font-size: large;">2 tbsp butter - melted</span><br />
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<strong><em><span style="font-family: Times; font-size: large;">Directions</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">Cook macaroni according to package directions. While the macaroni is cooking, use a grater to shred the extra sharp cheddar, sharp extra light Vermont cheddar, and 2% Velveeta cheeses. Drain and rinse the macaroni and set aside. Heat your oven to 350 degrees.</span><br />
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<span style="font-family: Times; font-size: large;">In a large pot melt the butter over medium heat until it begins to sizzle. Add the flour slowly and whisk continuously until well combined; do not allow it to burn. Stir in the milk and dry mustard and continue to cook, whisking constantly until boiling and thick. Turn your heat to low and add the grated cheese, cooking and stirring with a spoon until melted (3-4 minutes). Add the seasoned salt, pepper, and cayenne (optional) and taste. You can season more to you taste if you like or add additional seasonings. </span><br />
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<span style="font-family: Times; font-size: large;">Add the noodles and stir until well incorporated and spoon the mixture into a baking dish. In a medium sized bowl combine the melted butter, panko, and Sargento's double cheddar cheese until well mixed. Spread the panko mixture over the noodles, covering completely. Cover tightly with foil and bake 25 minutes or until hot and bubbling. Remove the foil and move the pan to the top rack. Continue to bake uncovered until the breadcrumbs are browned. </span><br />
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Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com1tag:blogger.com,1999:blog-4916517165382957091.post-4392994487431232442013-01-28T06:31:00.002-08:002013-02-04T08:23:12.005-08:00Sauteed Chicken with Lemon-Garlic Fettuccine<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
This quick and easy chicken and pasta meal is great for a busy weeknight. By pounding the chicken breasts thin they cook quickly and evenly. Tossed with the lemon garlic sauce and in under 30 minutes you can enjoy a light and satisfying meal for just over 500 calories per serving. </span>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Ingredients</i></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2-16 oz boneless/skinless chicken breast</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp garlic salt</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp onion powder</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/4 cup flour</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp salt - divided</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp black pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">8 oz fettuccine</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">5 tbsp butter - divided</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 tsp minced garlic</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup fat free low sodium chicken broth</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 tbsp lemon juice</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tbsp parsley for garnishing</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<div style="background-color: white; color: #222222; font-family: Times; line-height: 18px; text-align: center;">
<b><i><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: #333333; line-height: 19px;">Servings</span><span style="color: #333333; line-height: 19px;">: 4</span><span style="color: #333333; line-height: 19px;"> • Size:</span><span style="color: #333333; line-height: 19px;"> 1 cutlet and 1 cup of fettuccine </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Calories: 515</span></span></i></b></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><b><i><span style="color: #333333; line-height: 19px;">Fat:</span><span style="color: #333333; line-height: 19px;"> 10.1 g </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Carbs: 48.9</span><span style="color: #333333; line-height: 19px;"> g </span><span style="color: #333333; line-height: 19px;">• Fiber:</span><span style="color: #333333; line-height: 19px;"> 2.3 g </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Protein</span><span style="color: #333333; line-height: 19px;"> 60.5 g </span><span style="color: #333333; line-height: 19px;">• Sugar:</span><span style="color: #333333; line-height: 19px;"> 2.3 g</span></i></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Directions</i></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Cook the fettuccine according to the package directions. Drain and keep warm. Split the breasts lengthwise, creating 4 cutlets. Place cutlets between two sheets of wax paper and pound with a meat mallet until thin. Season with 1/4 tsp salt and black pepper. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">In shallow bowl combine flour, garlic salt, and onion powder. Dredge each cutlet through the flour, shaking off any excess. Heat a large skillet over medium-high heat. Melt 1 tbsp butter in the skillet. Cook the cutlets approximately 3 minutes per side or until cooked through; remove from the pan and keep warm. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Melt 2 tbsp butter in the skillet. Add the garlic and saute for 30 seconds or until fragrant. Add the broth, lemon juice and remaining 1/4 tsp salt. Scrape the bits from the bottom of the pan and cook for 2-3 minutes or until liquid is reduced by half. Remove from heat and stir in the remaining 2 tbsp butter. Add the pasta to the skillet and toss well to coat. Serve the chicken over the pasta mixture and sprinkle with parsley. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span></div>
Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-27373957718098547012013-01-25T06:59:00.000-08:002013-02-04T08:23:32.516-08:00Spicy Collard Greens<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ41Hzq-EPQsnQPpKV1BQ6pDb_gnh-h4gvs3s1zd2Rp4JifdowqVC_-plB-5l75PS7A8fIGedLsQy3mWbftzCcE_8UYtIIfWV-iNsxaP-gdggQjGDCilCHSZ3VwWIw3sm93Jou4V3VhzxG/s1600/D880779E-9847-4391-B127-3CBB4EB60730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ41Hzq-EPQsnQPpKV1BQ6pDb_gnh-h4gvs3s1zd2Rp4JifdowqVC_-plB-5l75PS7A8fIGedLsQy3mWbftzCcE_8UYtIIfWV-iNsxaP-gdggQjGDCilCHSZ3VwWIw3sm93Jou4V3VhzxG/s400/D880779E-9847-4391-B127-3CBB4EB60730.JPG" width="400" /></a></div>
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">I typically cook collard greens 2-3 times a month. Not only are they a great source of Vitamins C and K, but also an excellent source of folates, iron, calcium, and zinc! I grew up eating collard greens with smoked ham hocks but have switched over to turkey legs or wings as a substitute, without all the fat. The addition of the smoked meat not only adds depth and flavor, but can also make just one bowl of these greens a complete meal! Collards also freeze very well and can be stored for up to 3 months in your f</span><span style="font-family: Times, "Times New Roman", serif; font-size: large;">reezer. </span><br />
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<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">3.5 lbs collard greens, cleaned, stems removed and coarsely chopped</span><br />
<span style="font-family: Times; font-size: large;">1 large onion, sliced thin</span><br />
<span style="font-family: Times; font-size: large;">1.5 - 2 lbs smoked turkey legs or wings</span><br />
<span style="font-family: Times; font-size: large;">3 cups fat free chicken broth</span><br />
<span style="font-family: Times; font-size: large;">1/2 tsp red pepper flakes (optional)</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp extra virgin olive oil (EVOO)</span><br />
<span style="font-family: Times; font-size: large;">Salt and pepper to taste</span><br />
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<span style="font-family: Times;"><div style="text-align: center;">
<b><i><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: #333333; line-height: 19px;">Servings</span><span style="color: #333333; line-height: 19px;">: 8</span><span style="color: #333333; line-height: 19px;"> • Size:</span><span style="color: #333333; line-height: 19px;"> 1 cup </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Calories: 222 </span></span></i></b></div>
<div style="text-align: center;">
<span style="font-family: Times, 'Times New Roman', serif;"><b><i><span style="color: #333333; line-height: 19px;">Fat:</span><span style="color: #333333; line-height: 19px;"> 8 g </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Carbs: 17</span><span style="color: #333333; line-height: 19px;"> g </span><span style="color: #333333; line-height: 19px;">• Fiber:</span><span style="color: #333333; line-height: 19px;"> 7 g </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Protein</span><span style="color: #333333; line-height: 19px;"> 27 g </span><span style="color: #333333; line-height: 19px;">• Sugar:</span><span style="color: #333333; line-height: 19px;"> 2 g</span></i></b></span></div>
</span> <strong><em><span style="font-family: Times; font-size: large;">Directions</span></em></strong>
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<span style="font-family: Times; font-size: large;">In a large stock pot heat the EVOO over medium heat. Add the onion and cook until translucent. Add the smoked turkey meat and chicken stock, cover and simmer for 30 minutes. </span><br />
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<span style="font-family: Times; font-size: large;">Remove the meat from the pot and set aside to cool. Add the greens and season with salt, pepper, and red pepper flakes, stirring to incorporate. If you like the addition of meat to your greens, you can shred the meat from the bones and return it to the pot. Turn heat to low and simmer for 2-3 hours or until desired texture is reached. </span><br />
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<span style="font-family: Times; font-size: x-small;"><em><span style="font-size: small;">Note: Chicken Stock is naturally flavorful and salty. Be mindful of this if you choose to add more salt to your greens.</span> </em></span>Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-11878608478963686162013-01-23T06:25:00.000-08:002013-02-04T08:23:49.359-08:00Porkchops with Dijon Mushroom Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOF8F27pTYjd2iMibBey84pT6qK6IlKhpEuNiJzsOAS75DfNN6mbRoTV_wmbBVt3D7X_HQdsE8vnBWnaRIvDVSWJ5nKH2Zbc_9W5EoQe4JhoWl_dZ7S1p4qLuZICwUlyWEwFWfMUu3d_E/s1600/photo%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOF8F27pTYjd2iMibBey84pT6qK6IlKhpEuNiJzsOAS75DfNN6mbRoTV_wmbBVt3D7X_HQdsE8vnBWnaRIvDVSWJ5nKH2Zbc_9W5EoQe4JhoWl_dZ7S1p4qLuZICwUlyWEwFWfMUu3d_E/s400/photo%5B1%5D.JPG" width="400" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">I didn't discover my love of mushrooms until about 3 years ago. Whether fried, sauteed, or served alongside a nice steak, mushrooms are a great accompaniment to almost any meal. This dijon mushroom sauce served with these porkchops can also be served atop sauteed chicken if you arent a pork eater.</span><br />
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<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">3 bone-in pork loin chops, trim all visible fat</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp butter</span><br />
<span style="font-family: Times; font-size: large;">1 large shallot, chopped</span><br />
<span style="font-family: Times; font-size: large;">1/2 tsp salt</span><br />
<span style="font-family: Times; font-size: large;">Ground black pepper</span><br />
<span style="font-family: Times; font-size: large;">1 cup fat free chicken stock</span><br />
<span style="font-family: Times; font-size: large;">8 oz sliced baby bella mushrooms</span><br />
<span style="font-family: Times; font-size: large;">1 tbsp dijon mustard</span><br />
<span style="font-family: Times; font-size: large;">2 tbsp fresh parsley, chopped</span><br />
<span style="font-family: Times; font-size: large;">1 tsp corn starch</span><br />
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<span style="font-family: Times; font-size: large;"><div style="text-align: center;">
<b><i><span style="font-family: Times, 'Times New Roman', serif;"><span style="font-size: small;"><span style="color: #333333; line-height: 19px;">Servings</span><span style="color: #333333; line-height: 19px;">: 3</span><span style="color: #333333; line-height: 19px;"> • Size:</span><span style="color: #333333; line-height: 19px;"> 1 chop </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Calories: 242 </span></span></span></i></b></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><b><i><span style="font-size: small;"><span style="color: #333333; line-height: 19px;">Fat:</span><span style="color: #333333; line-height: 19px;"> 12 g </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Carbs: 6</span><span style="color: #333333; line-height: 19px;"> g </span><span style="color: #333333; line-height: 19px;">• Fiber:</span><span style="color: #333333; line-height: 19px;"> 1 g </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Protein</span><span style="color: #333333; line-height: 19px;"> 26 g </span><span style="color: #333333; line-height: 19px;">• Sugar:</span><span style="color: #333333; line-height: 19px;"> 1 g</span></span></i></b></span></div>
</span> <strong><em><span style="font-family: Times; font-size: large;">Directions</span></em></strong>
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<span style="font-family: Times; font-size: large;">Add butter to a large pan and heat over low heat. Season pork loins with salt and pepper. Increase heat to medium and add the pork loins, sauteeing for 7 minutes. Flip and continue to cook until the chops are browned and cooked to medium, approximately 7-8 minutes longer. Remove the chops from the pan and store in a warm place.</span><br />
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<span style="font-family: Times; font-size: large;">Add shallots to the pan and saute' until soft. Add the stock, deglazing the pan. Stir in the mustard, mushrooms, 1 tbsp parsley, and season with black pepper. While the sauce is cooking, combine the cornstarch and 2 tbsp water in a small cup and stir until well combined, creating a slurry. Pour the mixture into the sauce and mix well. Cook 4-5 minutes until the mushrooms are beginning to soften and brown and the sauce begins to thicken. </span><br />
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<span style="font-family: Times; font-size: large;">Plate the porkchops, pouring the sauce over the meat. Top with the remaining chopped parsley. </span>Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-7814880526005555982013-01-16T07:00:00.001-08:002013-02-04T08:24:04.787-08:00Lasagna Rolls<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Even after all these years I still find it hard cooking for only one person. I end up making so much food that I end up giving it away or having to throw out the leftovers. This time of year, when its cold and dreary there's nothing i enjoy more than hot, cheesy lasagna; but making enough just for me is hard. I soon discovered lasagna rolls. These individual lasagnas are quick and easy to make, perfectly portioned, and can be frozen for later use. Serve them with a side salad for a healthy and satisfying meal.</span><br />
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<strong><em><span style="font-family: Times; font-size: large;">Ingredients</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">1 lb. ground beef</span><br />
<span style="font-family: Times; font-size: large;">28 oz marinara sauce (I make my own sauce but you can sub in your favorite spaghetti sauce )</span><br />
<span style="font-family: Times; font-size: large;">1 egg, beaten</span><br />
<span style="font-family: Times; font-size: large;">1 cup ricotta cheese</span><br />
<span style="font-family: Times; font-size: large;">1/2 cup grated Parmesan cheese, divided</span><br />
<span style="font-family: Times; font-size: large;">1.5 cups part-skim Mozzarella Cheese, divided</span><br />
<span style="font-family: Times; font-size: large;">8 lasagna noodles, cooked and drained</span><br />
<span style="font-family: Times; font-size: large;">1/2 tsp thyme leaves</span><br />
<span style="font-family: Times; font-size: large;">1/2 tsp black pepper</span><br />
<span style="font-family: Times; font-size: large;">1/2 tsp red pepper flakes</span><br />
<span style="font-family: Times; font-size: large;">1/2 tsp garlic salt</span><br />
<span style="font-family: Times; font-size: large;">1 tsp parsley, chopped</span><br />
<span style="font-family: Times; font-size: large;">Large glass pan</span><br />
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<div style="text-align: center;">
<b><i><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: #333333; line-height: 19px;">Note: This nutritional information is based upon the assumption that you are using my marinara sauce; it will vary if you use your own or a store bought sauce.</span></span></i></b></div>
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<b><i><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: #333333; line-height: 19px;">Servings</span><span style="color: #333333; line-height: 19px;">: 8</span><span style="color: #333333; line-height: 19px;"> • Size:</span><span style="color: #333333; line-height: 19px;"> 1 roll w/ 1/4 cup marinara sauce </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Calories: 403 </span></span></i></b></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><b><i><span style="color: #333333; line-height: 19px;">Fat:</span><span style="color: #333333; line-height: 19px;"> 19 g </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Carbs: 29</span><span style="color: #333333; line-height: 19px;"> g </span><span style="color: #333333; line-height: 19px;">• Fiber:</span><span style="color: #333333; line-height: 19px;"> 3 g </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Protein</span><span style="color: #333333; line-height: 19px;"> 27 g </span><span style="color: #333333; line-height: 19px;">• Sugar:</span><span style="color: #333333; line-height: 19px;"> 6 g</span></i></b></span></div>
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<strong><em><span style="font-family: Times; font-size: large;">Directions</span></em></strong><br />
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<span style="font-family: Times; font-size: large;">Cook the lasagna noodles according to the package directions, drain and set aside. Brown the ground beef in a skillet over medium-high heat. Add the thyme, black pepper, red pepper flakes, and garlic salt when beef just begins to brown. Drain and return to the skillet. Add half the marinara sauce to the ground beef stirring well to incorporate. Set the rest of your sauce aside for later use.</span><br />
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<span style="font-family: Times; font-size: large;">Preheat your oven to 375 degrees. Mix the egg, ricotta, parsley, and 1/4 cup Parmesan cheese in a large bowl. </span><span style="font-family: Times; font-size: large;">Spread each noodle with 2 tbsp. ricotta mixture. Top with 1/4 cup meat mixture and 2 tbsp. mozzarella cheese. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzdC51I2WusMXFutAi1Kgsui1EhZ30KoDA5btVZELG-QL6KhFGGec_LTb8QVBXVG91fdh1CjQB4yRytOeoSB_eE796OCMGthM_NyHQ1aBkwcIyohsqaLIudHrMjUuR2tVr4CL9BW4eadX/s1600/EEAD9618-7007-4EB8-A6F5-B91C3FD29B32.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" jea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzdC51I2WusMXFutAi1Kgsui1EhZ30KoDA5btVZELG-QL6KhFGGec_LTb8QVBXVG91fdh1CjQB4yRytOeoSB_eE796OCMGthM_NyHQ1aBkwcIyohsqaLIudHrMjUuR2tVr4CL9BW4eadX/s400/EEAD9618-7007-4EB8-A6F5-B91C3FD29B32.JPG" width="400" /></a></div>
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<span style="font-family: Times; font-size: large;">Roll up each noodle, starting at the short end. Spread 1 cup of the reserved sauce mixture in the bottom of your glass pan. Place each roll in the pan, pouring the remaining sauce over the noodles. Top each roll with the remaining Parmesan and mozzarella cheeses. </span><br />
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<span style="font-family: Times; font-size: large;">Cover tightly with foil and bake for 30 minutes or until hot and bubbling. </span>Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-84258801808589489142013-01-13T09:22:00.001-08:002013-02-04T08:24:26.749-08:00Crock Pot Chicken Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhGzewrexCSX0RhsXGLo2zxc3NnRV7p_9TKYXqWlUbqfDyeVRh8ExotFooPNM8jpPL4FiwHKdv-iHQ-zaWd98aAph-hyD5nRduFOA9A3HvZHq-AEcTURu98aFNWhe40GrE4IgZZCerj7W/s1600/photo+4+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhGzewrexCSX0RhsXGLo2zxc3NnRV7p_9TKYXqWlUbqfDyeVRh8ExotFooPNM8jpPL4FiwHKdv-iHQ-zaWd98aAph-hyD5nRduFOA9A3HvZHq-AEcTURu98aFNWhe40GrE4IgZZCerj7W/s400/photo+4+(6).JPG" width="400" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">There's nothing better than a hot bowl of chili on a cold winter day. It's hearty, filling, and can be nutritious! This chicken chili recipe combines veggies, chicken, and spices for a perfect game day treat. It can be cooked on either low or high heat, depending on how soon you want to serve it. This recipe can also be doubled or even tripled easily, and freezes well! And for only 228 calories per serving, you can enjoy more than one bowl without feeling guilty!</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Ingredients</i></b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span><span style="font-family: Times, Times New Roman, serif; font-size: large;">2 - 1 pound boneless/skinless chicken breasts</span><br />
<span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;">1 - 13 oz can of cannelli beans</span><br />
<span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;">1/2 medium onion coarsely chopped</span><br />
<span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;">1 can diced tomato and chile peppers</span><br />
<span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;">1 envelope white chicken</span><span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;"> </span><span class="il" style="background-color: #ffffcc; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;">chili</span><span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;"> </span><span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;">seasoning packet</span><br />
<span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;">1 - 10oz can condensed cream of chicken soup</span><br />
<span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;">1 - 14 oz can of chicken broth</span><br />
<span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;">2 tbsp diced jalapenos</span><br />
<span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;">Cayenne pepper</span><br />
<span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;">Chili powder</span><br />
<span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large;">Black pepper</span><br />
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<b><i><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: #333333; line-height: 19px;">Servings</span><span style="color: #333333; line-height: 19px;">: 6</span><span style="color: #333333; line-height: 19px;"> • Size:</span><span style="color: #333333; line-height: 19px;"> 1 cup (not including toppings like cheese and sour cream) </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Calories:</span><span style="color: #333333; line-height: 19px;"> 228 </span></span><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: #333333; line-height: 19px;">• </span></span></i></b></div>
<span style="font-family: Times, 'Times New Roman', serif;"><div style="text-align: center;">
<b><i><span style="color: #333333; line-height: 19px;">Fat:</span><span style="color: #333333; line-height: 19px;"> 5.9 g </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Carbs: 29.9</span><span style="color: #333333; line-height: 19px;"> g </span><span style="color: #333333; line-height: 19px;">• Fiber:</span><span style="color: #333333; line-height: 19px;"> 4.8 g </span><span style="color: #333333; line-height: 19px;">• </span><span style="color: #333333; line-height: 19px;">Protein</span><span style="color: #333333; line-height: 19px;"> 19.1 g </span><span style="color: #333333; line-height: 19px;">• Sugar:</span><span style="color: #333333; line-height: 19px;"> 5 g</span></i></b></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Directions</i></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">In a large bowl combine the onion, diced tomatoes and <span class="il" style="background-color: #ffffcc; color: #222222;">chile peppers</span>, seasoning packet, soup, broth, and jalapenos. Using a whisk stir vigorously until well combined.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Place the chicken in the crock pot and season with cayenne pepper, chili powder, and black pepper to taste. </span></div>
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<span style="color: #500050; font-family: Times, 'Times New Roman', serif; font-size: large;">Drain most of the liquid from the cannelli beans and pour them on top of the chicken. </span><span style="color: #500050; font-family: Times, 'Times New Roman', serif; font-size: large;">Pour the sauce mixture of top of the chicken and beans and stir to combine. </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Cook on low for 7 hours or on high for 4 hours, stirring occasionally and scraping the sides of the pot. </span></div>
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<span style="color: #500050; font-family: Times, 'Times New Roman', serif; font-size: large;">When ready to serve remove the chicken breast and shred using two forks. </span></div>
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<span style="color: #500050; font-family: Times, 'Times New Roman', serif; font-size: large;">Return to the pot and cook an additional 15-20 minutes. </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Garnish with cheese and/or scallions and serve!</span></div>
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Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0tag:blogger.com,1999:blog-4916517165382957091.post-9679959827414365292013-01-10T06:50:00.001-08:002013-01-10T06:50:15.406-08:00Blackened Catfish Tacos with Pineapple Pico de Gallo<br />
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<span style="font-size: large;">I often go through phases where I am stuck on a certain food for a while. For the last two weeks that food has been catfish! This week I decided to try my hand at blackened catfish tacos. The spiciness of the catfish tied with sweetness of the pineapples in the Pico de Gallo seemed to be a perfect pair; and it was! This is a great weeknight meal that can be prepared in less than 30 minutes.</span><br />
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<strong><em><span style="font-size: large;">Ingredients for Pineapple Pico de Gallo</span></em></strong><br />
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<span style="font-size: large;">2 cups diced pineapples</span><br />
<span style="font-size: large;">1/2 large red onion; chopped</span><br />
<span style="font-size: large;">2 medium Roma tomatoes; chopped</span><br />
<span style="font-size: large;">1 large jalapeno; seeded and finely diced</span><br />
<span style="font-size: large;">2 tsp cilantro; chopped</span><br />
<span style="font-size: large;">1 tsp lime juice</span><br />
<span style="font-size: large;">Salt to taste</span><br />
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<strong><em><span style="font-size: large;">Directions</span></em></strong><br />
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<span style="font-size: large;">Combine all the ingredients and a large bowl and stir until well incorporated. Refrigerate until ready to serve</span><br />
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<strong><em><span style="font-size: large;">Ingredients for Catfish</span></em></strong><br />
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<span style="font-size: large;">1-1.5 pounds catfish fillets or nuggets</span><br />
<span style="font-size: large;">1.5 tsp cayenne pepper</span><br />
<span style="font-size: large;">1 tsp onion powder</span><br />
<span style="font-size: large;">1 tsp paprika</span><br />
<span style="font-size: large;">1 tsp black pepper</span><br />
<span style="font-size: large;">1/2 tsp thyme leaves</span><br />
<span style="font-size: large;">1/2 tsp cumin</span><br />
<span style="font-size: large;">1 cup flour</span><br />
<span style="font-size: large;">1 tsp EVOO</span><br />
<span style="font-size: large;">2 tbsp butter; divided</span><br />
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<strong><em><span style="font-size: large;">Directions</span></em></strong><br />
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<span style="font-size: large;">In a heavy bottomed pan heat 1 tbsp butter over high heat. In a medium sized bowl combine the spices and flour. Dredge your fillet or nuggets through the flour mixture and allow to rest 1-2 minutes before adding it to the pan. </span><br />
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<span style="font-size: large;">Cook the fish over high heat, turning only once as the fish is fragile and will be prone to break apart. Remove from heat and allow to drain on a paper towel or in a colander. If needed, cook your second batch of fish, adding the second tbsp of butter to the pan. Now you're ready to build your tacos! If you used whole fillets, break them into bite sized pieces before adding them to your tortilla. Top with Pico de Gallo and serve warm! Feel free to add more cilantro, sour cream, or cheese.</span><br />
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Beauty and Burnhttp://www.blogger.com/profile/03524547374555166469noreply@blogger.com0