tag:blogger.com,1999:blog-50217279956874370082024-03-12T22:47:43.558-06:00Adventures of The Cane GirlLearning to cook one recipe at a timeHeather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.comBlogger255125tag:blogger.com,1999:blog-5021727995687437008.post-68491833484491820632019-10-28T10:00:00.000-06:002019-10-28T10:00:00.180-06:00Halloween Recipes: Monster Feetloaf<div class="separator" style="clear: both; text-align: left;">
Halloween is creeping near with every single day. And you might be looking for something to feed your little witches and wizards, ghouls and goblins on that wonderful night.</div>
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There are so MANY dishes that you could whip up in your cauldron this All Hallows Eve - but I most definitely recommend that you trap yourself a little monster and serve it's FEET.</div>
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If you happen to be unable to trap a little monster, you could always use ground beef, which - with a few special ingredients - will be a very acceptable substitute for the real thing.</div>
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In a large bowl, combine the eggs, </div>
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The Au Jus mix, </div>
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Garlic powder, pepper, and dry mustard and whisk it together.</div>
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Then add the panko crumbs,</div>
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And the ground beef.</div>
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Mix until just combined. Make sure you don't overmix or the feet will be tough!</div>
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Next, take the beef mixture, divide it into two and start shaping the pieces into feet.</div>
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I used a knife to split the wide ends into toes and a spoon to kind of round the ends off.</div>
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Then, I cut an onion into slices and cut more onion into toenail shapes.</div>
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Make sure to pull some of the beef mixture up around the onion slices. This will help your little ghouls and goblins think that the onions look like ankle bones.</div>
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Then smear some ketchup on the onion slices. This will fool your witches and wizards to think it's blood.</div>
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Like you freshly killed that little monster.</div>
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And roast the feet in your oven until they are cooked through.</div>
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We LOVED these feet! And my favorite little witch loved it SO much that she requested it for her Summer birthday!</div>
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Easy to make, nice and juicy - I would say that this loaf recipe is a keeper for your family spellbook!</div>
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I hope that these feet will become a favorite for you too!</div>
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Happy Halloween! -Heather</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2019/10/halloween-recipes-monster-feetloaf.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-8658033969757999522019-10-24T20:50:00.001-06:002019-10-24T20:50:17.536-06:00Guinness Pulled PorkI think that pulled pork is one of those things that people LOVE and everyone has their own way of making it. And I never pass up an opportunity to try someone's pulled pork and either ask them for their recipe or force them to make it for me over and over.<br>
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For example - my friend Kayla's pulled pork is always delicious and juicy and light (though I've never asked her for her recipe ;) - it's one of my favorite dishes that comes out of her company's kitchen and I order it all the time!). And Bushmen's Smokehouse - damn kids. I would veer off the road every time I saw their truck set up to serve. Their pulled pork is heavy, saucy, smoky, and to die for. I ordered it as often as I could and hoarded leftovers like a squirrel prepping for winter.<br>
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I have my own way of prepping pulled pork. Just a tenderloin in a little root beer and cook on low in the slow cooker until tender. Add BBQ sauce and done. I typically do a tenderloin because it's not very fatty and it's super easy to deal with.<br>
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But when I want to amp it up a little, I pick up a shoulder or a butt and choose between a couple of different pulled pork recipes and get to it.<br>
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We should all know by now - that the addition of beer (or pop!) majorly tenderizes meat. I also picked out this recipe because it had very few spices - which meant that most of the flavor profile would come from the Guinness <br>
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Also - I put it together in like 4 seconds. lol</div>
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First - slice up the onion and put it all in the bottom of the slow cooker.</div>
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Combine the smoked paprika, red pepper flakes, garlic powder, salt, and pepper together in a small bowl.</div>
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Rub it all over the pork shoulder.</div>
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ALL OVER.</div>
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Just like that. And put the shoulder on the bed of onions.</div>
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Then pour the beer into the slow cooker. The recipe says to pour the beer on top - but then that would wash away your lovely rub! So I just pour it in and covered it up.</div>
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Then, cook it on low for a gazillion hours.</div>
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Or 10 - 12 hours.</div>
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Once the pork starts to fall apart easily, pull it out of the slow cooker, let it cool a little and remove the fat and shred the meat.</div>
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I also pulled out the onions and set them aside. I poured out the cooking liquid and let the fats separate out.</div>
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After the meat is all shredded, I threw it back in the slow cooker, stirred in the onions, and stirred in some of the cooking liquid (that was separated out from the fat).</div>
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That's it. No BBQ sauce. Nothing extra needed to make it fancy or special.</div>
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But my gosh it's delicious!!!</div>
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Piled high on a homemade bun with a whole bunch of mayo. It was absolute perfection. Slightly sweet, a little bit of kick from the pepper flakes, juicy, and tender. It didn't need anything else added to it! Though if you wanted a little bite, you could put a little Dijon mustard on the bun.</div>
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I served this with Gnocchi Mac and Cheese (still to come! Keep an eye out for that one!) and salad. It was amazing.</div>
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Back to the pork.</div>
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Put it on buns (which is my favorite way!), or make it into tacos, or just have it by itself with a big old salad or mac and cheese. I'm all about the carb life - so I like buns and mac and cheese!</div>
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ENJOY! -xoxo Heather</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2019/10/guinness-pulled-pork.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-50313365647538111142019-10-13T11:51:00.000-06:002019-10-13T11:51:09.930-06:00Creamy Chicken EnchiladasI am never going to get tired of enchiladas. Sorry.<br>
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Actually. It's my blog... Soooooo - not sorry.<br>
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If you've been hanging around long enough - you know that I don't mind taking a labour intensive recipe and cranking it out. Generally to delicious results.<br>
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But lately - I've been really wanting to share with you some quick weeknight meals! And enchiladas do NOT have to be a big deal. They can be super-fast and something that you can whip up after work one night.<br>
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And this recipe fits the bill! I actually think it takes longer to do the dishes (of which there aren't many), than it takes to make these enchiladas.<br>
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Before we get started - I recommend visiting Kevin and Amanda's website. Their recipes are always great and they focus on quick weeknight meals. Which, for a lot of us can be a difficult task - especially when we get into a rut.<br>
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Gather all your things. </div>
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Yes. There is cream in this recipe. Clutch your arteries ladies and gents - there are 2 cups, yes TWO, of whipping cream in this recipes.</div>
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Sooooooo - super easy weeknight meal. Not super easy on the waistline. You can't have it all I suppose. lol</div>
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To kick things off, melt the butter in a large skillet.</div>
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Then, chuck in a can of Rotel tomatoes. At this time, I used a Save-On Foods generic brand of tomatoes with chilies and lime juice which was a lovely substitute, but this year (2019) grocery stores EVERYWHERE started carrying ACTUAL Rotel tomatoes. Previously, these were only available in the States!</div>
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Fry it in the butter a bit, then chuck in the cubed up cream cheese.</div>
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Then the rotisserie chicken meat that you pulled apart.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_ZblLdxtkJLSC1SwSLELlASuj7NQua8UThWFcAkgmGMGRGhdQ7wlf_-lkE-MttRQuIDrRzLwV4iXqY0FFwQweYtdV8NQn9KGuEbqiec1yXWQabAt8j7OFVMMq1ySWqiXoNBfY7BIXJU5/s1600/IMG_8454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_ZblLdxtkJLSC1SwSLELlASuj7NQua8UThWFcAkgmGMGRGhdQ7wlf_-lkE-MttRQuIDrRzLwV4iXqY0FFwQweYtdV8NQn9KGuEbqiec1yXWQabAt8j7OFVMMq1ySWqiXoNBfY7BIXJU5/s400/IMG_8454.JPG" width="400"></a></div>
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And some cilantro! You can leave this out as there's not too much, but it really does add something special.</div>
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Stir it all together. Then divide the chicken mixture between 8 tortillas and spread down the center of each tortilla.</div>
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Like so.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZbQkRrfPQDfsxEM056i7LfcHfVTTCKpZMuLssH0HfK7tYJOxkWVMSdp5xQk07w1NiogpBgYniY-swqX8JeoDi2cEo4_sBL40jTMZjkzYgVGq87etH9wbT2B_QorqU8bpp69eFxxWQqmY/s1600/IMG_8456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZbQkRrfPQDfsxEM056i7LfcHfVTTCKpZMuLssH0HfK7tYJOxkWVMSdp5xQk07w1NiogpBgYniY-swqX8JeoDi2cEo4_sBL40jTMZjkzYgVGq87etH9wbT2B_QorqU8bpp69eFxxWQqmY/s400/IMG_8456.JPG" width="400"></a></div>
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Roll the tortillas up and place them seam side down in a 9 x 13 inch baking dish.</div>
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Like so.</div>
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Sprinkle with a WHOLE BUNCH of Monterey Jack Cheese.</div>
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Monterey Jack cheese is a must here. It's an amazing melting cheese. It's WAY different than Mozzarella. I even use Monterey Jack on pizza!</div>
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Then, drizzle with two (yes, TWO) cups of cream.</div>
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(I see you clutching your pearls. Yes. You in the back - I see you!)</div>
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Then, you're going to cover those suckers up and bake them. Then you're going to pull off the foil and bake a little longer until the top is golden.</div>
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These were SOOOOOO good. (with all that cheese, cream cheese, and cream - how could they NOT be??) And SOOOO easy. </div>
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Honestly, if you're watching those calories, then this isn't the enchilada for you and I could probably point you in the direction of something easier on the waistline. But if you have little tykes who are gearing up for some fierce hockey, or lacrosse, or any kind of sport that they happen to be playing - they will appreciate this hearty, delicious meal! (I think lol)</div>
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I really loved this recipe!!!</div>
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Now - the recipe I made is totally different than what Kevin and Amanda have posted on their website. I suspect that I made this and then in 2018, it was reposted with some changes. I'm going to post the recipe as I made it above, but keep in mind that you can leave out the butter and the cilantro (that's what their recipe calls for now). Don't sub out the cream. It will probably end poorly.</div>
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Enjoy! - Heather</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2019/10/creamy-chicken-enchiladas.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-57497815515351733042019-10-02T22:26:00.000-06:002019-10-02T22:26:16.439-06:00Triple Layer Mousse Pie<div class="separator" style="clear: both; text-align: left;">
Let's say Thanksgiving is coming. And let's say that SOMEONE doesn't like Pumpkin desserts *cough*Gary*cough* - even though throughout our ENTIRE childhood, our Mom made delicious Pumpkin Squares with like, four pounds of cream cheese frosting on top.</div>
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Turns out - SOMEONE has been playing it cool this whole TIME! It was only when we were adults that he actually came clean - while I was cutting into a freshmade batch of Pumpkin Squares after Thanksgiving dinner. I was bitterly bummed out. lol</div>
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Let's say that you're bringing the dessert for Thanksgiving, but your friends (Brother) doesn't like Pumpkin Pie or Pumpkin Squares and is basically not interested in Pumpkin at all,</div>
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You should bring THIS.</div>
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It is rich and decadent and SUPER-impressive with it's three layers of chocolate all held together with a super easy tart crust.</div>
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If you're a serious chocoholic - then you and this dessert are destined to be together.</div>
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First - start the tart crust. It needs to cool completely before you start on the chocolate layers.</div>
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The flour didn't make it to the picture party, but you're going to need some. Pull out your food processor and pour in the flour.</div>
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And the cubed butter and the salt.</div>
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Then pulse it until it looks like coarse bread crumbs.</div>
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In a small bowl, combine the egg,</div>
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And the condensed milk,</div>
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Turn on the food processor and drizzle in the egg mixture and pulse until it comes together. Then turn the dough out and knead it a little, press it into a disk, and refrigerate. Not unlike pie crust.</div>
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After the dough has chilled, roll it out and press it into a 9-inch pie plate. Prick it all over with a fork, freeze, line it with parchment paper and pie weights or dried beans and bake.</div>
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Once the crust is cooled, make the ganache.<br>
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If anyone happens to spot this Bittersweet Chocolate anywhere, please let me know. I took for granted that I could buy it here in my local grocery store for a little while. They are no longer carrying it here. *sadface*<br>
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Over low heat, heat the cream,</div>
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Add in the butter and vanilla. Once the butter is melted, bring to a quick boil.</div>
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Remove the pot from the heat and add the chocolate.</div>
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Whisk the chocolate into the cream until it's smooth and shiny.</div>
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Let it cool for a bit, then drizzle it into the cool tart crust.</div>
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Use a spoon to spread the ganache all over the bottom and up the sides of the crust. Then chuck it in the fridge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4m_yay84w20DB9ASXNSGY2NQpHq3Mkul10Nr_JjmNQakVXBUPrkPvIDdKum7PRIWGyO5vPuCaCeVgXcoS0VSwgaaPpvqFGf_NVySIWafvC-Vjh9gt2VdDRhqT8FIXIwdygxH7V53PGoAz/s1600/IMG_7480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4m_yay84w20DB9ASXNSGY2NQpHq3Mkul10Nr_JjmNQakVXBUPrkPvIDdKum7PRIWGyO5vPuCaCeVgXcoS0VSwgaaPpvqFGf_NVySIWafvC-Vjh9gt2VdDRhqT8FIXIwdygxH7V53PGoAz/s400/IMG_7480.JPG" width="400"></a></div>
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Next, make a chocolate mousse.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPqccqWvP9CO9F62vN3OxUA5fjgsg9hzcSnflh638BFxzc5R19sEwL2GnpkCUiG0zptotBsekJwheZ0tFRgfbQ0t4dbGPur4XSQvynEc8sCRl8ZoW-YPvsCsztojiTcFcweFeXQL_cQvt/s1600/IMG_7482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPqccqWvP9CO9F62vN3OxUA5fjgsg9hzcSnflh638BFxzc5R19sEwL2GnpkCUiG0zptotBsekJwheZ0tFRgfbQ0t4dbGPur4XSQvynEc8sCRl8ZoW-YPvsCsztojiTcFcweFeXQL_cQvt/s400/IMG_7482.JPG" width="400"></a></div>
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In a double boiler, you're going to melt the butter and whisk in the espresso powder.</div>
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In a large bowl, combine the egg yolks,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUOhAYx03FNmRgmj-2RMxcylTTI_tEE2YYQL4c1vRBcRqlYqqR2y7IGVscYQ6fOGfKW4sD4i586M0fdF-cZXufnngXlOLvumaz15ApoYrHnZP-bSRn0ulsr5LzwxHbe6H8FnqHJtYiqnt/s1600/IMG_7483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUOhAYx03FNmRgmj-2RMxcylTTI_tEE2YYQL4c1vRBcRqlYqqR2y7IGVscYQ6fOGfKW4sD4i586M0fdF-cZXufnngXlOLvumaz15ApoYrHnZP-bSRn0ulsr5LzwxHbe6H8FnqHJtYiqnt/s400/IMG_7483.JPG" width="400"></a></div>
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Cream, half and half, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2p1QdERtRrC0mkD500I_v_xLt7-8PB0JFkAfZJIHQUVaxdTRipY8_ip0VFTt-hLutVS3jCbE_IvYehYuU11xhcj3rZ_p3Ub2oc0blzLAU3QkVqKxGyVvwcYGUbVMZx7OP14VLxj8x27lO/s1600/IMG_7484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2p1QdERtRrC0mkD500I_v_xLt7-8PB0JFkAfZJIHQUVaxdTRipY8_ip0VFTt-hLutVS3jCbE_IvYehYuU11xhcj3rZ_p3Ub2oc0blzLAU3QkVqKxGyVvwcYGUbVMZx7OP14VLxj8x27lO/s400/IMG_7484.JPG" width="400"></a></div>
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Vanilla and sugar,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7MUwwJnTwY-aukBpHqZWJsN5XMYUpqKS7WuwXe3Cs6F4fSnMZL4kF0jwTeCjZbnB9-jXZqxJHdL5wGkLwL5yss6rozr166kdLCU_QJSbAKppZ0Mj_y_ENCSe97f0d0THA3UFfMteA1pe/s1600/IMG_7486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7MUwwJnTwY-aukBpHqZWJsN5XMYUpqKS7WuwXe3Cs6F4fSnMZL4kF0jwTeCjZbnB9-jXZqxJHdL5wGkLwL5yss6rozr166kdLCU_QJSbAKppZ0Mj_y_ENCSe97f0d0THA3UFfMteA1pe/s400/IMG_7486.JPG" width="400"></a></div>
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Whisk together until combined.</div>
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Then, pour the egg mixture into the butter-espresso in the double boiler. Remember to do this SLOWLY so that you will temper the eggs and they won't scramble on you.</div>
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Believe me - there's nothing worse than scrambling eggs this way. It actually breaks my heart a little when it happens.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwv_Amks5QySRWeD2Zn6umfdC2a1xHjPHccBBhUjEYlLhGFudetf1AFYjFnuELm7f71o_3sDppj5dObdOaeyTcr4VgwoJYOetvmySlwnwc1ItqnHuYDLRICIgP56ZkjZ3d4pWeVXF0HBsD/s1600/IMG_7487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwv_Amks5QySRWeD2Zn6umfdC2a1xHjPHccBBhUjEYlLhGFudetf1AFYjFnuELm7f71o_3sDppj5dObdOaeyTcr4VgwoJYOetvmySlwnwc1ItqnHuYDLRICIgP56ZkjZ3d4pWeVXF0HBsD/s400/IMG_7487.JPG" width="400"></a></div>
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Continue to stir the mixture until it's thickened. This could take up to 18 - 20 minutes. You'll know it's ready when it thickly coats a spoon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5H2TyXjEKr6vb37Xk_BIM2CQ8K-nZJd0VwKR7QxitwCgzEEpj7Mw7NB4saORP2o9tUzKC-oD5h3q5Qi_MC_2DZ3T1saWGzFAshOjYT5a2GGPMqF76u8gpyWpsAju2sYQ8FKdA-MnSWCqX/s1600/IMG_7488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5H2TyXjEKr6vb37Xk_BIM2CQ8K-nZJd0VwKR7QxitwCgzEEpj7Mw7NB4saORP2o9tUzKC-oD5h3q5Qi_MC_2DZ3T1saWGzFAshOjYT5a2GGPMqF76u8gpyWpsAju2sYQ8FKdA-MnSWCqX/s400/IMG_7488.JPG" width="400"></a></div>
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Remove this mixture from the heat and add the chopped chocolate.</div>
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Let the chocolate melt a little before stirring and then whisk until the mixture is smooth and combined. </div>
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Let cool for a few minutes before pouring half of it into the chocolate-coated crust.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyg7FF45zYiuEMYuxE5IDUMBY_XiWUYAu8_Q5UmOvEZCZ51To_Hvy3oI2HVPBkkOCvqDBeQThy7MrE6HfopULT2c9l-TXLsDILiwpSrTUYCc5ofSq593svMGjIt_a_wS9jXluu2TnCmjZ/s1600/IMG_7490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyg7FF45zYiuEMYuxE5IDUMBY_XiWUYAu8_Q5UmOvEZCZ51To_Hvy3oI2HVPBkkOCvqDBeQThy7MrE6HfopULT2c9l-TXLsDILiwpSrTUYCc5ofSq593svMGjIt_a_wS9jXluu2TnCmjZ/s400/IMG_7490.JPG" width="400"></a></div>
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Chuck this in the fridge and let it set.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5ZQtjWERiytbhnPZgOVW3EabKao0JxQsE-a84mFRQlN2k2penN9bXEB66cNrRSQYjwqWbFwrkf9bvHpMC2E2dJQrIGJ1NVyydwQnz3U0738o-E3UmdoOVZxYqigjxU04asapxVLtMH9q/s1600/IMG_7491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5ZQtjWERiytbhnPZgOVW3EabKao0JxQsE-a84mFRQlN2k2penN9bXEB66cNrRSQYjwqWbFwrkf9bvHpMC2E2dJQrIGJ1NVyydwQnz3U0738o-E3UmdoOVZxYqigjxU04asapxVLtMH9q/s400/IMG_7491.JPG" width="400"></a></div>
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Meanwhile, whip cream until stiff peaks form. Gently fold the whipped cream into the reserved mousse until no white streaks remain.</div>
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Then top the chocolate mousse with the whipped topping, spreading to the edges of the crust and chill for a couple of hours to set.</div>
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I'm not 100% sure why those little white flecks appeared in the whipped topping - but we didn't notice them at all when we were shoving this in our mouths. And then when I cut a piece later on, the white bits weren't there at all.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BVFf61ETgAPSPGQvKfgihyphenhyphenum-a05bJSs2Pq7xE-WjHMK_AuPJ8im1nlxlhmfpgKTn1KVGu__cvUlVNzhXj0ZDnIW88b_2TIIFrZ3V6ukVEEPea8v_8TkG6gX-Luxlh79TLzfxe1A2P0C/s1600/IMG_7496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BVFf61ETgAPSPGQvKfgihyphenhyphenum-a05bJSs2Pq7xE-WjHMK_AuPJ8im1nlxlhmfpgKTn1KVGu__cvUlVNzhXj0ZDnIW88b_2TIIFrZ3V6ukVEEPea8v_8TkG6gX-Luxlh79TLzfxe1A2P0C/s400/IMG_7496.JPG" width="400"></a></div>
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It's a complete mystery.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujIFENbCChS2tMuTB8r6bpb_Qe1PR_beAgQ_0qEJXBnvUfeA6QQ1CS1GLJBqdDWR7_hlzRxbLifay8KJ7JQNG1Ula00OTU8LQOpzEBGKT7D-iWSX2Z9j5moXy3w1s2XmZ49Tl9EIC5DuO/s1600/IMG_7497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujIFENbCChS2tMuTB8r6bpb_Qe1PR_beAgQ_0qEJXBnvUfeA6QQ1CS1GLJBqdDWR7_hlzRxbLifay8KJ7JQNG1Ula00OTU8LQOpzEBGKT7D-iWSX2Z9j5moXy3w1s2XmZ49Tl9EIC5DuO/s400/IMG_7497.JPG" width="400"></a></div>
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Look</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoO86LRhbnrQn8mCwODJd0GfRhdXjlX8XGnRok-PCoi-yIFfvaXAWhjIHy3bBZm0JXNTnEhCyVxlmN8z21jQ8wPrB09AUNmk3MVqYVHKcxj4KFJMxLswQOdpUUBopgfspMxYN2smwtcdNu/s1600/IMG_7498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoO86LRhbnrQn8mCwODJd0GfRhdXjlX8XGnRok-PCoi-yIFfvaXAWhjIHy3bBZm0JXNTnEhCyVxlmN8z21jQ8wPrB09AUNmk3MVqYVHKcxj4KFJMxLswQOdpUUBopgfspMxYN2smwtcdNu/s400/IMG_7498.JPG" width="400"></a></div>
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at</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYzTAVkBrUgK5niYTE7k4rFY0E8NwGkoAWym8__rqOoGzzf08JtX50Q0HxG0Ys4N0OaT0ypQpJXuFEKoebgKbVa_1mL07tChyphenhyphen89RAo69_PB8uc9yKO7JIMV0qF-s0etY04StgWEouhEW5/s1600/IMG_7499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYzTAVkBrUgK5niYTE7k4rFY0E8NwGkoAWym8__rqOoGzzf08JtX50Q0HxG0Ys4N0OaT0ypQpJXuFEKoebgKbVa_1mL07tChyphenhyphen89RAo69_PB8uc9yKO7JIMV0qF-s0etY04StgWEouhEW5/s400/IMG_7499.JPG" width="400"></a></div>
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ALL</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5TUKHu5A4_zJej-SiVJUiUesj9cymBVIF3_p3CIGOZHGb1iyDww8RU9aB2XQKoH6xSjOTI1sWOKRAuIx9RVSND4XYaZrhkMTzhH2wotFyp10ZFnY4H1nu8m31IW3bzAKrdUBiKnfJmOG/s1600/IMG_7500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5TUKHu5A4_zJej-SiVJUiUesj9cymBVIF3_p3CIGOZHGb1iyDww8RU9aB2XQKoH6xSjOTI1sWOKRAuIx9RVSND4XYaZrhkMTzhH2wotFyp10ZFnY4H1nu8m31IW3bzAKrdUBiKnfJmOG/s400/IMG_7500.JPG" width="400"></a></div>
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the layers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Du-M5JgBtn9eW62kGaDxbUe3l1zs6vlwvGB6ZxU3nLofZF6xaPAwwgOFe7cNFECZjAKj9N5fGmR8To3d4sF_mVrfBc6N6YwgmkDzW6kCLFFDVl6UU_jgsJ2b-wLlxB64UND9wEB51OEY/s1600/IMG_7501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Du-M5JgBtn9eW62kGaDxbUe3l1zs6vlwvGB6ZxU3nLofZF6xaPAwwgOFe7cNFECZjAKj9N5fGmR8To3d4sF_mVrfBc6N6YwgmkDzW6kCLFFDVl6UU_jgsJ2b-wLlxB64UND9wEB51OEY/s400/IMG_7501.JPG" width="400"></a></div>
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Straight up - this is not really for the faint of heart. It's SO rich and creamy and perfect. The crust is flaky and delicious!!</div>
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So WHY would I serve this after Thanksgiving dinner considering it's so rich and heavy? Well - you're already there - you might as well go through the door. If you know what I mean.</div>
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Trust me - you need this in your life.</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2019/10/triple-layer-mousse-pie.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-34979641119388166962019-09-26T19:49:00.001-06:002019-09-28T14:13:43.311-06:00White Pizza DipI don't post a lot of pizza on this blog. But it would be my food choice for sure if I was ever stranded on a desert island. I'd happily eat pizza every day.<br>
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It makes sense, then, that I would LOVE pizza dip. I've tried three (yes, three) different pizza dips, and out of the three, only two have been worth mentioning.<br>
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THIS ONE from the lovely Jessica over at How Sweet Eats (who I've been following forever) is AMAZING.<br>
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Chock full of fresh herbs and roasted tomatoes... Well - just you wait.<br>
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These are all the things you need for this dip. Brace yourselves, if you live in my 'hood you know that fresh herbs come in those plastic packs and are pretty hefty on the price point. So I would suggest that you make sure you have other recipes lined up so that you can make use of those herbs!<br>
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Or - if you are wizard at growing herbs indoors - simply pluck them off your plants. I am not a wizard at growing ANYTHING. Sadly.<br>
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Oh yeah. There are four different kinds of cheese. My arteries quivered in fear.</div>
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First things first. Halve the tomatoes and roast them up. The first time I made this, the smell of the cherry tomatoes roasting was so BEAUTIFUL. I didn't even know that was a thing. It made me want to do it on the regular and stick those little guys in everything.</div>
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After the tomatoes have roasted and cooled off, combine the cheeses.</div>
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First, the cream cheese.</div>
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Then the mozzarella and provolone.</div>
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And the parmesan.</div>
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Then some minced garlic.</div>
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Then all the herbs.</div>
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Add the roasted tomatoes.</div>
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Stir it all together and then top with even MORE cheese.</div>
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And bake it until it's all golden and melty.</div>
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And dive in with tortilla chips.</div>
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SOOOOOOO much cheese!!!</div>
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How could you not want to face dive straight into this bowl?</div>
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This is amazing just as written - and I would TOTALLY make it exactly the same way again.</div>
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That being said - I have ALSO made this with dried herbs (I KNOW *gasp*) and without the tomatoes. Because I was feeling super lazy and didn't really feel like putting in all the effort. And guess what - it's wonderful either way!</div>
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And it's SUPER easy to half if there are only a couple of people snacking on it *cough*orjustme*cough*.</div>
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This would most DEFINITELY be a dip that you should consider for your next movie night!</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2019/09/white-pizza-dip.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com1tag:blogger.com,1999:blog-5021727995687437008.post-90391038970369696542019-09-13T13:00:00.000-06:002019-09-13T13:00:01.846-06:00Cheesy Mexican Chicken and Rice Casserole<div class="separator" style="clear: both; text-align: left;">
Fall means the return of that crisp, cool air (you know what I'm takin' about) - which means it's time to take out coats, blankies, and comfort food.</div>
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Don't get me wrong - I don't LOVE fall. I so much prefer Summer, but Spring and Fall are directly tied for second-best. Winter is dead last. Which is horrible because, in Canada, winter lasts for approximately 325 days a year.</div>
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I just like Fall FOOD so much. Casseroles, baked pastas, roast chicken, mashed potatoes, soups, stews, chili. *SIGH*</div>
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Doesn't just the thought of all that make you feel and warm and cozy and carby inside?</div>
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With Fall in full swing, it means that people are running all over the place with school and activities and just life in general.</div>
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So I thought I'd share a pretty easy casserole with you! Cheesy, tex-mexy, carby, and comforting - it's really perfection in a pan.</div>
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I want to say that this would make an amazing weeknight meal. That being said, the recipe calls for cooking the rice especially for this dish and THEN putting together the casserole and baking it. Which can add quite a bit of time. So - yes - a quick weeknight meal this is,<i> kinda.</i></div>
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First, cook up the rice with the chicken broth. And let it cool slightly.</div>
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Spread the refried beans in the bottom of a 9 x 13 inch baking pan.</div>
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To the rice, add the chicken,</div>
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Enchilada sauce,</div>
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Cream of chicken soup, </div>
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a can of green chiles,</div>
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Green onions,</div>
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Cubed cream cheese, </div>
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Black beans,</div>
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Shredded Mexican Cheese blend,</div>
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Stir it all together really well and then spread over the refried beans.</div>
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Cover with foil, bake for 35 minutes, remove the foil, sprinkle with some more cheese, bake a little longer until the cheese is all melty.</div>
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And serve.</div>
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SO MUCH delicious in one pan. Absolute perfection on a cold evening. It's just comfort in a pan. It has become one of my favorite casseroles to date.</div>
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You could double the refried beans if you want - they do get a little lost with everything else. I haven't tried it yet, so if you do double the beans, let me know what you think!</div>
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The other thing I would do differently is cube the cream cheese way smaller. It was wonderful just as it was, but I think it would be a little "extra" if the cream cheese was distributed more throughout the rice.</div>
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I know I mentioned that this - to me - was only<i> kind of</i> a weeknight meal. I'm thinking of my friends who have kids in sports in the evenings and if they DO happen to have time to cook the rice and put everything together and bake it all for 45 minutes (I'm guessing this should take just over an hour from start to finish), then it would be a great weeknight meal - nice and hearty for the kiddos. For my friends who get home from work at 5 and then have to turn around straight out the door - maybe not. Again - I would love to hear your thoughts!</div>
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I hope you love this as much as I do!!!</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2019/09/cheesy-mexican-chicken-and-rice.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-12782710445409729462019-09-06T10:00:00.000-06:002019-09-06T10:00:01.506-06:00Shrimp Enchiladas<div class="separator" style="clear: both; text-align: left;">
<span style="color: black; font-family: "times" , "times new roman" , serif;">A dear friend of mine hates cilantro.
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<span style="color: black; font-family: "times" , "times new roman" , serif;">And I’ve read all kinds of articles about people who hate cilantro and that there’s an actual chemical in the brain that makes them hate it or some such thing. And there are always memes and
jokes that go around about people who hate cilantro.</span></div>
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<span style="color: black; font-family: "times" , "times new roman" , serif;">When I had my friend over for dinner and we were having tacos and I found out she HATES cilantro I felt simply awful because half of the dishes I made for dinner had cilantro in them!!!!</span></div>
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<span style="color: black; font-family: "times" , "times new roman" , serif;">One of my favorite smells in the whole wide world is lime juice and cilantro. I wanna bottle that and wear it like perfurme.</span></div>
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<span style="color: black; font-family: "times" , "times new roman" , serif;">So it’s HARD for me to make something like enchiladas and not have cilantro in them.</span></div>
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<span style="color: black; font-family: "times" , "times new roman" , serif;">I wish I could tell you that one of the dishes I made for my friend were these enchiladas, but – sadly – it would not be true.</span></div>
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<span style="color: black; font-family: "times" , "times new roman" , serif;">Ages later, I pulled this recipe out of the stash and set about making it. To be honest, I wasn’t sure about how it would turn out. There’s really not anything remotely “enchilada-like” about
it. No cilantro, no chipotle, no jalapeno, no lime juice. Nothing.</span></div>
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<span style="color: black; font-family: "times" , "times new roman" , serif;">Yeah. I’m not sure what I was thinking either.</span></div>
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Start by melting some butter in a pan and cooking the shrimp until they are pink. Remove the shrimp from the pan and allow to cool.</span></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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Melt some more butter and toss in the onion.</span></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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And red bell pepper.</div>
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Cook the onion and bell pepper until softened and add the spices to the pan.</div>
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Cook until thickened and stir in the sour cream,</div>
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Spread 1/3 cup of the shrimp mixture down the middle of a tortilla, add some cheese and roll it up really tightly.
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Here’s where I got a little nervous. I personally like saucy enchiladas. Usually you have sauce to pour over the top of the enchiladas and they bake in that sauce and they’re all cozy and creamy and wonderful.</div>
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But there was none of that with this recipe. I kept my fingers crossed and chucked them in the oven.</div>
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What surprised me was how creamy and delicious they turned out! Not a traditional enchilada in any sense, but really delicious! Everyone at the table enjoyed them – I even got asked for them again!
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There is really nothing I would do differently here. They just… “work”. Easy delicious and perfect for people who hate cilantro. So now you know what to serve on Taco Night for that one friend
who hates cilantro!<br>
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</div><a href="http://adventuresofthecanegirl.blogspot.com/2019/09/shrimp-enchiladas.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-29515269335309231592019-09-02T10:12:00.000-06:002019-09-02T10:12:04.369-06:00Twix Brownies<div style="font-family: "quot"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0in 0in 0pt; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="border-bottom-color: currentcolor; border-bottom-style: none; border-bottom-width: 0px; border-left-color: currentcolor; border-left-style: none; border-left-width: 0px; border-right-color: currentcolor; border-right-style: none; border-right-width: 0px; border-top-color: currentcolor; border-top-style: none; border-top-width: 0px; color: black; font-family: "quot"; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">I’ve never been the biggest fan of brownies. I much prefer cake or pie. Probably because I’m very specific about brownies. They
need to be chewy and dense and almost like they’re not really cooked. And have icing. Brownies need icing.
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<span style="border-bottom-color: currentcolor; border-bottom-style: none; border-bottom-width: 0px; border-left-color: currentcolor; border-left-style: none; border-left-width: 0px; border-right-color: currentcolor; border-right-style: none; border-right-width: 0px; border-top-color: currentcolor; border-top-style: none; border-top-width: 0px; color: black; font-family: "quot"; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">The other part of this is that I don’t often make brownies because I can never quite tell when they’re done. Leading to dry brownies.
Which are gross. Well. Any baked good that is dry is gross. But – like cookies – brownies will often look uncooked even they’re done. If you cook them according to the recipe time and take them out – they’ll finish cooking themselves on the counter.</span></div>
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<span style="border-bottom-color: currentcolor; border-bottom-style: none; border-bottom-width: 0px; border-left-color: currentcolor; border-left-style: none; border-left-width: 0px; border-right-color: currentcolor; border-right-style: none; border-right-width: 0px; border-top-color: currentcolor; border-top-style: none; border-top-width: 0px; color: black; font-family: "quot"; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">I saved this gem of a recipe on Tastespotting a millennia ago and finally got around to it. This happens to me so often that you’re
probably tired of hearing it – but I’m so disappointed that I held on to it for so long – it’s SO good!!!</span></div>
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<span style="border-bottom-color: currentcolor; border-bottom-style: none; border-bottom-width: 0px; border-left-color: currentcolor; border-left-style: none; border-left-width: 0px; border-right-color: currentcolor; border-right-style: none; border-right-width: 0px; border-top-color: currentcolor; border-top-style: none; border-top-width: 0px; color: black; font-family: "quot"; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Up front – it’s fairly involved. It is four layers of happiness in a pan. It’s definitely a commitment. Plus you’ve got to unwrap
all those caramels. </span></div>
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<span style="border-bottom-color: currentcolor; border-bottom-style: none; border-bottom-width: 0px; border-left-color: currentcolor; border-left-style: none; border-left-width: 0px; border-right-color: currentcolor; border-right-style: none; border-right-width: 0px; border-top-color: currentcolor; border-top-style: none; border-top-width: 0px; color: black; font-family: "quot"; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">And vanilla,</span></div>
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<span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman" , serif; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">The salt,</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman" , serif; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Then the cocoa powder,</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman" , serif; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">And finally the flour.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman" , serif; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">After the brownie layer is done baking, start on the shortbread layer. You have to wait until the brownie layer is cooled before spreading
the shortbread layer.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman" , serif; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">And shortbread cookie crumbs in the bowl of a stand mixer.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman" , serif; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Then spread that mixture over the cooled brownie layer. I found the easiest way to do this was to drop the mixture in dollops and
spread using an offset spatula. And chuck it in the fridge to set.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman" , serif; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Combine the caramels and milk in microwave safe bowl and melt and stir together until combined.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="border-bottom-color: currentcolor; border-bottom-style: none; border-bottom-width: 0px; border-left-color: currentcolor; border-left-style: none; border-left-width: 0px; border-right-color: currentcolor; border-right-style: none; border-right-width: 0px; border-top-color: currentcolor; border-top-style: none; border-top-width: 0px; color: black; font-family: "quot"; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Chuck in back in the fridge to set.</span></div>
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<span style="border-bottom-color: currentcolor; border-bottom-style: none; border-bottom-width: 0px; border-left-color: currentcolor; border-left-style: none; border-left-width: 0px; border-right-color: currentcolor; border-right-style: none; border-right-width: 0px; border-top-color: currentcolor; border-top-style: none; border-top-width: 0px; color: black; font-family: "quot"; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">And then cut it into squares and eat!!</span></div>
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<span style="border-bottom-color: currentcolor; border-bottom-style: none; border-bottom-width: 0px; border-left-color: currentcolor; border-left-style: none; border-left-width: 0px; border-right-color: currentcolor; border-right-style: none; border-right-width: 0px; border-top-color: currentcolor; border-top-style: none; border-top-width: 0px; color: black; font-family: "quot"; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Okay – so the picture totally doesn’t do this square justice AT ALL (my deepest apologies to the lovely Holly who’s blog this recipe
came from – her pictures are stunning and I encourage you to check it out!). I really need a better picture plan – especially since we’re usually breaking into dessert when it’s dark outside (thank you Canadian Winter!). Does anyone have any experience with
those ring lights? Are they worth the cost?</span></div>
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<div style="font-family: "quot"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0in 0in 0pt; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="border-bottom-color: currentcolor; border-bottom-style: none; border-bottom-width: 0px; border-left-color: currentcolor; border-left-style: none; border-left-width: 0px; border-right-color: currentcolor; border-right-style: none; border-right-width: 0px; border-top-color: currentcolor; border-top-style: none; border-top-width: 0px; color: black; font-family: "quot"; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Back to the brownies. These were SOOOOO good!!!! I do encourage you to keep them in the fridge though as I found that with lots of
time out on the counter, the caramel started to escape (melt) from the cut pieces. If you want them a little soft when you serve, I would say take them out about 15 – 20 minutes before serving.</span></div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2019/09/twix-brownies.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-63125437589381507112019-08-29T21:41:00.002-06:002019-08-29T21:41:38.248-06:00Chicken Tequila Burgers<div style="-webkit-text-stroke-width: 0px; color: #201f1e; font-family: &quot; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="border-bottom-color: currentColor; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: currentColor; border-left-style: none; border-left-width: 0px; border-right-color: currentColor; border-right-style: none; border-right-width: 0px; border-top-color: currentColor; border-top-style: none; border-top-width: 0px; color: black; font-family: &quot; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">August is on its way out the door. (insert complaining about no summer here, lol) If you live nearby to me, you know what I’m talking
about here – your tan lines probably suck too.</span></div>
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<span style="border-bottom-color: currentColor; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: currentColor; border-left-style: none; border-left-width: 0px; border-right-color: currentColor; border-right-style: none; border-right-width: 0px; border-top-color: currentColor; border-top-style: none; border-top-width: 0px; color: black; font-family: &quot; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">When it’s warm and summertimey, I want to share all the burgers I make because I 100% rationally believe that you lovely readers only
barbecue when I do. And I only barbecue when it’s above 10 degrees. Haha</span></div>
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<span style="border-bottom-color: currentColor; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: currentColor; border-left-style: none; border-left-width: 0px; border-right-color: currentColor; border-right-style: none; border-right-width: 0px; border-top-color: currentColor; border-top-style: none; border-top-width: 0px; color: black; font-family: &quot; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Imagine my surprise when people tell me they will barbecue when it’s -20C outside. Those people are crazay!!!</span></div>
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<span style="border-bottom-color: currentColor; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: currentColor; border-left-style: none; border-left-width: 0px; border-right-color: currentColor; border-right-style: none; border-right-width: 0px; border-top-color: currentColor; border-top-style: none; border-top-width: 0px; color: black; font-family: &quot; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">And while we have a little time left before the snow flies and I close up my barbecue for the winter (listen. It snowed on September
13<sup>th</sup> last year.) I wanted to share this chicken burger with you. </span>
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<span style="border-bottom-color: currentColor; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: currentColor; border-left-style: none; border-left-width: 0px; border-right-color: currentColor; border-right-style: none; border-right-width: 0px; border-top-color: currentColor; border-top-style: none; border-top-width: 0px; color: black; font-family: &quot; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Guys. I MAJORLY struggle with the idea of ground chicken. I know I’ve said this before, but ground chicken is DRY and BORING – at
least, that’s what I’ve always been told.</span></div>
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<span style="border-bottom-color: currentColor; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: currentColor; border-left-style: none; border-left-width: 0px; border-right-color: currentColor; border-right-style: none; border-right-width: 0px; border-top-color: currentColor; border-top-style: none; border-top-width: 0px; color: black; font-family: &quot; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">So I was really holding my breath when I pulled this burger recipe out of my “recipes to try” troves.
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<span style="border-bottom-color: currentColor; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: currentColor; border-left-style: none; border-left-width: 0px; border-right-color: currentColor; border-right-style: none; border-right-width: 0px; border-top-color: currentColor; border-top-style: none; border-top-width: 0px; color: black; font-family: &quot; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Let’s get on with it shall we?</span></div>
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<span style="border-bottom-color: currentColor; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: currentColor; border-left-style: none; border-left-width: 0px; border-right-color: currentColor; border-right-style: none; border-right-width: 0px; border-top-color: currentColor; border-top-style: none; border-top-width: 0px; color: black; font-family: &quot; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">I deterred here from the original recipe which called for chicken breasts and then to combine everything in a food processor and grind
the chicken yourself. Meh. I couldn’t really be bothered to do that. I felt like it was an unnecessary extra step.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHs5V5UJ-3CT54csCqgIyTgvZZWyxqxKwJM_t4qJWf1evEuv50AvD2JFHyCyIY21BZz1zXR0Ma95pqOmxiccFzYI8OBs_VLbyjfOp3j6r50zZ1iqZeBXKTIo8kUy5JghVY8PwIeherS0/s1600/IMG_7383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHs5V5UJ-3CT54csCqgIyTgvZZWyxqxKwJM_t4qJWf1evEuv50AvD2JFHyCyIY21BZz1zXR0Ma95pqOmxiccFzYI8OBs_VLbyjfOp3j6r50zZ1iqZeBXKTIo8kUy5JghVY8PwIeherS0/s400/IMG_7383.JPG" width="400"></a></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: "Times New Roman",serif; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">In a large bowl. Combine the ground chicken,</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: "Times New Roman",serif; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Cilantro,</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: "Times New Roman",serif; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Garlic,</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: "Times New Roman",serif; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Lime zest and lime juice,</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: "Times New Roman",serif; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Salt and pepper,</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="border-bottom-color: currentColor; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: currentColor; border-left-style: none; border-left-width: 0px; border-right-color: currentColor; border-right-style: none; border-right-width: 0px; border-top-color: currentColor; border-top-style: none; border-top-width: 0px; color: black; font-family: &quot; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">A dash of soy sauce and panko crumbs.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBOUtplaR29oa7K0Z6oSb1uh79INo_N_ddCS665e163NPFJjLW99crTWEbFU_0SQhEQV1-V304mSqysbNw5aBmHjczJU0wXZ1-LeM3mJbFAnRYy1Z6-xr2haVa02mVuizAfHCJe256eA/s1600/IMG_7393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBOUtplaR29oa7K0Z6oSb1uh79INo_N_ddCS665e163NPFJjLW99crTWEbFU_0SQhEQV1-V304mSqysbNw5aBmHjczJU0wXZ1-LeM3mJbFAnRYy1Z6-xr2haVa02mVuizAfHCJe256eA/s400/IMG_7393.JPG" width="400"></a></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: "Times New Roman",serif; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Mix it until JUST combined and form into patties. I would absolutely recommend placing the patties on pieces of parchment paper.
It makes them SO easy to then flip onto the grill. Otherwise they stick and fall apart and are just generally a pain.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: "Times New Roman",serif; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Grill for 5 – 7 minutes each side. (or if you’re a worrier like me, a couple of extra minutes on the grill won’t hurt lol)</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_fLcXfuIxo_87MbmWMRgyX0c95znK7aJHtvbE78q78Ah3118by2Xnar6l7VQZcWwL8mmb8p2tW2ZP9HhmV19V6Kuz1S_cZExnYVb-lXHfblowhq0zsEWZy0V2erDY4VymD6lR_n_ca8/s1600/IMG_7397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_fLcXfuIxo_87MbmWMRgyX0c95znK7aJHtvbE78q78Ah3118by2Xnar6l7VQZcWwL8mmb8p2tW2ZP9HhmV19V6Kuz1S_cZExnYVb-lXHfblowhq0zsEWZy0V2erDY4VymD6lR_n_ca8/s400/IMG_7397.JPG" width="400"></a></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: "Times New Roman",serif; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I honestly had no idea what sauces/condiments to pair with these burgers. Maybe a chipotle mayo? Maybe just a lime cilantro mayo?
Ketchup just seemed like all kinds of wrong. I opted for plain mayo and it worked out really well.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: "Times New Roman",serif; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I also topped them with Monterey Jack cheese. Cause I wanted to, that’s why.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: "Times New Roman",serif; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">And the suggested onions and peppers.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="border-bottom-color: currentColor; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: currentColor; border-left-style: none; border-left-width: 0px; border-right-color: currentColor; border-right-style: none; border-right-width: 0px; border-top-color: currentColor; border-top-style: none; border-top-width: 0px; color: black; font-family: &quot; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">I am absolutely certain that if not seasoned properly, chicken burgers can be so bland and boring it would make a person weep. These
burgers do NOT fit that bill.</span></div>
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<div style="-webkit-text-stroke-width: 0px; color: #201f1e; font-family: &quot; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="border-bottom-color: currentColor; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: currentColor; border-left-style: none; border-left-width: 0px; border-right-color: currentColor; border-right-style: none; border-right-width: 0px; border-top-color: currentColor; border-top-style: none; border-top-width: 0px; color: black; font-family: &quot; font-size-adjust: none; font-size: 12pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">They are flavorful and juicy and the tequila flavor wasn’t lost during cooking (which I’ve found often happens). Dannika was not a
huge fan – mostly because of the significant tequila taste – but us grown-ups LOVED these burgers. The peppers and onion are a perfect accompaniment (though using ONLY grilled onions would be amazing) and the Monterey Jack cheese also made the burger just
a little extra. </span></div>
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Maybe the tequila in these burgers will help make summer's exit a little bit easier.<br>
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<a href="http://adventuresofthecanegirl.blogspot.com/2019/08/chicken-tequila-burgers.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com2tag:blogger.com,1999:blog-5021727995687437008.post-50646552986306467582019-08-15T20:16:00.000-06:002019-08-15T20:16:03.600-06:00Moroccan BurgersSometimes, you're never sure how something is going to turn out. <br />
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When I saved this burger recipe on Tastespotting, I was sort of ho-hum about the whole thing. I wasn't sure about the slaw, or the combo of mint and beef - it sounded pretty out there to me.<br />
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And sometimes - fusion doesn't always work very well. Sometimes it's a giant flop.<br />
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But this time - I decided "heck, why not - we can always order a frozen pizza". <br />
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And by order, I totally mean cook. <br />
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The first thing you need to do is make the slaw. DON'T skip this! I swear it will sound weird and when you're putting this together it's going to boggle your mind. But it is SO good!<br />
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You'll need carrots, fennel, mint, honey, lemon juice, olive oil, cumin, and cinnamon. <br />
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You're going to want to cut the fennel and the carrot into matchsticks. If your knife skills are a little rusty - I recommend using the big holes on a grater. </div>
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Add finely chopped mint.</div>
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Then, in a small bowl, combine the honey, </div>
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Olive oil,</div>
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Lemon juice, </div>
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Add the cinnamon and cumin. Whisk it all together.</div>
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Pour the dressing over the carrot and fennel and toss to coat.</div>
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Set the slaw aside and put together the patties.<br />
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You'll need lamp and pork (I used beef and pork), feta, mint, salt, Dijon, cayenne, and cumin.<br />
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Add finely chopped mint to a large bowl.</div>
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Add the feta.</div>
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Add the Dijon and salt.<br />
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Add the cumin.</div>
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Add the cayenne.</div>
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Add the beef, pork, and an egg. The original recipe doesn't call for an egg, but I felt like it needed it.</div>
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Mix it all together and form into patties. I would suggest letting the patties rest for a couple of hours. This will let the flavours blend together a little more.<br />
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The slaw was worth it and worked so well with the burger. Definitely make sure the cut is very small - or if your knife-skills are a little wanting (like mine), use the large holes of a cheese grater. Or the grater blade in your food processor (if you've got one). <br />
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I loved the blend of flavours in the patty. It feels strange to put mint into beef (assuming mint goes with sweet), but the mint lent a coolness that enhanced the spices in the burger. So definitely don't leave it out.<br />
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I served this with couscous and Caesar salad. It would be hard to say what a great pairing with these burgers would be - there is a lot going on in these burgers.<br />
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Now - the recipe. The recipe was originally posted on Familystyle Food, but when I went to link to it, it was gone. I messaged Karen, who is the owner/writer of Familystyle Food and she said she intends to re-post the recipe with updated pictures, etc. I'm going to post the link to the blog below and when she posts the recipe I'll provide an update.<br />
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Enjoy!<br />
Heather<br />
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><a href="https://familystylefood.com/">Familystyle Food</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com1tag:blogger.com,1999:blog-5021727995687437008.post-68047206664874810592019-05-17T16:00:00.000-06:002019-05-17T16:00:02.586-06:00Firecracker Burgers<div class="separator" style="clear: both; text-align: left;">
I know it's been spotty here in this corner of the world for a while. I have to be honest with you - two things. First - when I'm off work I can barely bring myself to sit and look at the computer and think about how to tell you about this amazing food! Second - when inspiration does strike, I'm usually tucked up at my desk at work and just simply CAN'T write.</div>
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But my goal for the remainder of the year is to do a little bit better. </div>
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I thought I would come back to you and kick off burger season with these AMAZING Firecracker Burgers. A simple burger topped with Monterey Jack cheese, red onions, chipotle ranch sauce, and deep fried jalapenos. </div>
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With all these things going on, one would assume that the burgers would be mega-spicy - but fear not. Even someone who doesn't like heat will love these!</div>
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Make sure your buns are ready!</div>
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Make your burger patties and set them in the fridge while you prep the rest.</div>
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Stir together the ranch dressing and chipotle peppers. Pop those in the fridge while you're doing the jalapenos.</div>
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In a bowl, combine the flour and salt,</div>
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Chili powder,</div>
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Cumin,</div>
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Garlic powder and pepper.</div>
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Whisk in the beer. Make sure your oil is heated to 350 degrees F.</div>
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Slice the jalapenos and remove the seeds and membranes. If you want the jalapenos to have more heat, then leave the seeds and membranes in place.</div>
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Dredge the jalapeno slices in flour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNwQHyIpOSWS7WZb4Mh_k8lFlOE7D_h22ey7QD9qzPeWiTuNGmm6TrdDnHBzc7IZudft_mzqyeopaumhKM56InVuKV7iC9LJ2ny8q6huTmUR4trjMDUxOz3_zfEqEexFuf8NNf26A6QRM/s1600/IMG_7559.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNwQHyIpOSWS7WZb4Mh_k8lFlOE7D_h22ey7QD9qzPeWiTuNGmm6TrdDnHBzc7IZudft_mzqyeopaumhKM56InVuKV7iC9LJ2ny8q6huTmUR4trjMDUxOz3_zfEqEexFuf8NNf26A6QRM/s400/IMG_7559.JPG" width="400"></a></div>
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Then dip the floured slices into the beer batter. Let the excess drip off and fry in the hot oil, three or four pieces at a time, for 3 to 4 minutes. When the slices are JUST golden brown, remove them from the oil.</div>
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I drain mine on paper-towel lined cookie sheets. I also keep them in the oven at 220 degrees F to keep them warm and crispy.</div>
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When the jalapenos are all cooked, cook the burger patties, and get ready to put them together.</div>
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Start with the patty, then add the Monterey Jack cheese. Spread the Chipotle Ranch Sauce on the top bun.</div>
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Add some red onion.</div>
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Top with the jalapeno slices.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpDWdIcoT6a8MNf_cku9X-NK76RTu11d-F1FgQYtbnTazn1AkcGG2HVdW21ntVskoN2cWsg0E3KxyYqdEoD7_X8BM3bwmgIpygLPLoQKParWS2f9QDUMlDq1g425oCN_qtlcoQvJcqpAJ/s1600/IMG_7562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpDWdIcoT6a8MNf_cku9X-NK76RTu11d-F1FgQYtbnTazn1AkcGG2HVdW21ntVskoN2cWsg0E3KxyYqdEoD7_X8BM3bwmgIpygLPLoQKParWS2f9QDUMlDq1g425oCN_qtlcoQvJcqpAJ/s400/IMG_7562.JPG" width="400"></a></div>
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Et voila.</div>
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Boom shakalaka.</div>
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Be still my heart.</div>
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These have been in my top 10 burger list since I made them! I love the smoky ranch sauce with the crispy jalapenos and the cheese and the beef. It all makes me so happy.</div>
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I made these for my brother - and he's notorious for not requiring much of anything on his burger. But he piled his burger high with these pieces of jalapeno!</div>
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Even if you're not a jalapeno lover, you will still LOVE these burgers. It's worth the time it takes to deep fry the jalapeno slices. And don't be cheap - do three or four jalapenos! You'll use more on your burger than you think.</div>
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And then you always have the leftovers to munch on with the ranch sauce!!</div>
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Happy Summer to us!</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2019/05/firecracker-burgers.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-11815576758517402632019-03-29T22:15:00.005-06:002019-03-29T22:15:49.550-06:00Oreo Layered Dessert<div class="separator" style="clear: both; text-align: left;">
You guys are gonna hate me after this one.</div>
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But not because it's SOOOO delicious you're going to want to add it into your regular rotation, but because one of the ingredients isn't readily available here in Canada.</div>
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Sorry. But if there are any American readers peeking in - hey!!!</div>
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Before we get TOO much further - we have to talk about this recipe.</div>
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We all know it. There are a zillion different versions of it - there are a couple here on this blog even. The most popular one is a walnut crust with chocolate and vanilla pudding topped with chocolate shavings.</div>
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Lots of people call it Lush. Some people call it Better than Robert Redford. I believe in my family the original name was Gram's Special. We call it Sex in a Pan.</div>
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Or - Love in a Pan if you have an 8 year old niece and you can't say that word in front of her.</div>
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This is just another version of it. I incorporated Michelle's crust for her version of this dessert because it made the most sense - and the rest is just like every other version of Sex in the Pan out there.</div>
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First - open a package of Double-Stuff Oreos. But don't eat them all.</div>
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Woosh them in a mini chopper so you get fine crumbs and chunks.</div>
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Pour in some melted butter.</div>
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Press the Oreos into a 9 x 13 inch pan and keep in the fridge.</div>
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Then, start the cream cheese layer by combining icing sugar and cream cheese.</div>
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Fold in whipped topping (**Cool Whip**).</div>
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Then spread evenly on the cookie crust and put back in the fridge.</div>
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Next to make the pudding layer. You're going to need Oreo Cookies and Creme pudding mix. I bring mine back from the States, but lately it's been getting hard to find.</div>
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Pour milk into a large mixing bowl.</div>
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Then add the pudding mix.</div>
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Once the pudding has thickened, spread over the cream cheese layer. Pop it in the fridge for a bit longer.</div>
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Spread more whipped topping (**Cool Whip**) over the pudding layer. </div>
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You can decorate this however you choose. Small chunks of Oreos (I didn't do this because I polished off the rest of the Double Stuffed - oops), or mini Oreos or chocolate chips or chocolate curls or whatever your heart desires.</div>
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Because I was in a hurry - the picture you see above was the last one I took of this treat. I decided to go with the mini Oreos - in case you're curious.</div>
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It was DELICIOUS. It's a total sin that we can't get this pudding in Canada because I think of all the versions I've tried, this one is in my top 5 favorites!</div>
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If you happen to come across Cookies and Crème pudding, grab a whole bunch and maybe send me some too! (I would like you long time)</div>
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If you can't - you could always just sub in one box chocolate and one box vanilla like my family recipe and it would be delicious too! But then I would really encourage you to chunk up Oreos for on top.</div>
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One more thing. This dessert is best made one day in advance of serving. It gives the layers time to firm up. Trust me on this one.</div>
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Enjoy! - Heather</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2019/03/oreo-layered-dessert.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-6993474531955718832019-03-05T22:49:00.001-07:002019-03-05T22:57:05.921-07:00King Bundt CakeMardi Gras is coming! Not that this means too much for us in Canada. We're still dealing with snow and ice.<br>
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But this does not mean that we can't celebrate it!<br>
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King Cake has deep roots in theology. This cake is generally served between King's Day (January 6th, also known as the Twelfth Night) and Fat Tuesday and is served during this time to celebrate the coming of the Three Kings (when they came to Bethlehem to bring gifts to Jesus). <br>
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The cake is also typically topped with a simple icing colored in green, gold/yellow, and purple - which also contains quite a bit of symbolism. Green for faith, gold/yellow for power, and purple for justice. These are also the colors of Mardi Gras.<br>
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King cakes are baked sometimes with coins or small toys inside - but mostly there is a small, plastic baby baked into the cake. Whoever finds the baby is supposed to have good luck for a year. <br>
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There was no baby baked into the cake this time. lol<br>
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I made this before and when I told my sister-in-law that I was making it again, she said "you already made that!". But - the truth is - I messed it up. The first time I made it, I wasn't really paying attention and tossed in active dry yeast instead of instant yeast. It actually ended up rising and turned out pretty good - but I wasn't totally 100% please with it. So we're revisiting the recipe.<br>
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King Cake - isn't cake. If you hadn't already guessed from my comment about yeast. lol. King Cake is actually a sweetened yeast bread, sometimes filled with cinnamon, chocolate, etc. In this particular case, there is a ground pecan, cinnamon, and sugar filling spread on the bread and then it's rolled up like a cinnamon bun, formed into a circle, and baked in a bundt pan.<br>
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And it's delicious. <br>
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Gather everything up.<br>
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In the bowl of a stand mixer combine the milk,</div>
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And the eggs,</div>
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And whisk together with the melted butter. Make sure the butter is not too hot and that you whisk constantly as you're adding it to the milk and eggs - you don't want to cook the eggs.</div>
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Then add the flour,</div>
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The sugar,</div>
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The yeast,</div>
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The salt,</div>
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Then, with a wooden spoon, stir everything together until it just comes together.</div>
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Then turn the mixer on low and let the stand mixer do the work! The dough is going to look SUPER sticky - but don't add any more flour.</div>
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Once done mixing, scrape the dough out of the stand mixer bowl into a greased bowl. I used a sturdy silicone spatula - one that doesn't have much flex. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzpFGfZRJB17XTMPkHO-n-Xuuq3jwKpMDp1RJiqd88r_LDSlRbSxr3vgojiSmel_vuzfCl-uyfhhJySPC5h_Q225qrMoiN1IkfGUblckirBdyTROsnPYCO4Qy6xGDVpvG3mMX1jsxTneg/s1600/IMG_0188.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzpFGfZRJB17XTMPkHO-n-Xuuq3jwKpMDp1RJiqd88r_LDSlRbSxr3vgojiSmel_vuzfCl-uyfhhJySPC5h_Q225qrMoiN1IkfGUblckirBdyTROsnPYCO4Qy6xGDVpvG3mMX1jsxTneg/s400/IMG_0188.JPG" width="400"></a></div>
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Cover the bowl with plastic wrap and let rise for 1 1/2 to 2 hours.</div>
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Then get the filling ready. Gently toast the pecans in a pan - making sure not to burn. Use low heat and swish the pecans around constantly. Just be patient. They'll start to be fragrant when they're toasting. </div>
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Pay attention when you pull them off the heat too. If you're going to leave them in the pan to cool, make sure you swish the pecans around a couple of times so they don't burn (because they will - trust me).</div>
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Combine the pecans and brown sugar in a bowl. </div>
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Add some cinnamon.</div>
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And set aside until ready to use.</div>
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When the dough has finished its rise, roll out into a large rectangle. </div>
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Gently rub a little water (not much!) across the surface of the dough. Then, spread the pecan mixture across the surface - leaving a small border around the edges.</div>
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Then, just as if you were making cinnamon buns, start rolling the dough. I suggest rolling towards you. Once the dough is rolled into a tube, pinch the edge shut.</div>
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Then, lift the tube into a greased bundt pan seam side up. Let rise in the pan for 30 minutes.</div>
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After baking and allowing the cake to cool, make the icing.</div>
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Combine the icing sugar and the milk. It won't seem like enough milk, but just keep stirring and the icing with come together.</div>
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Divide the icing sugar mixture into three bowls and color in yellow, green, and purple.</div>
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This came out with a really soft tender bread and the pecan filling is really fantastic! Not gooey like a cinnamon bun - but essentially the same thing.<br>
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Today is Fat Tuesday - or Shrove Tuesday - and I think this is fantastic way to get ready for Lent to start.<br>
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Enjoy! I hope you find yourself at a Mardi Gras party or two!<br>
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<a href="http://adventuresofthecanegirl.blogspot.com/2019/03/king-bundt-cake.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-63747706300325122019-03-02T20:39:00.001-07:002019-03-02T20:39:33.811-07:00Etouffee<div class="separator" style="clear: both; text-align: left;">
Going to Louisiana and hanging around in the "Big Easy" is on my bucket list. I'm pretty sure it's on most people's lists. The mysteries of the region are intriguing - the way the dead are celebrated, the parties and parades, the voodoo, the food, the history. And I really want to learn more about the FOOD part.</div>
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The cuisine from Louisiana is a beautiful dance of Cajun and Creole - which are actually pretty similar, except for the areas the dishes come from. Cajun typically refers to "country food" and Creole refers to "city food", and both have heavy influences of French bases.</div>
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Cajun food is slightly more simple and is typically well seasoned - but not SPICY, and most dishes will start with a base of onions, celery, and green peppers (the French "mirepoix" uses carrots). </div>
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Creole food is influenced by a variety of cultures borne from the settlers of French colonial Louisiana. Creole cooking uses a wide variety of ingredients and spices not typically available to Cajun kitchens.</div>
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As mentioned before, seasoning is really important in both Cajun and Creole cooking. The roux is also an important element of many dishes. There are the "colors" of roux are chosen typically depending on the type of meat being used in the dish. Blond or light roux is usually used for seafood gumbos, Medium roux (about the color of peanut butter) is most common in Creole dishes and is most versatile, and a dark roux - often cooked to the color of chocolate - is best for gumbos using chicken and sausage. But this also depends on where the dish is being prepared, by who, and maybe just how they feel that day. The roux may also be slightly different depending on if the fat base is butter or oil. An oil roux will typically result in achieving a very dark roux. And getting to a very dark roux is tricky and requires a lot of attention.</div>
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So the big question. Is Etouffee Cajun or Creole? </div>
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Both. But they may have slight differences depending on what kitchen the dish is being prepared in.</div>
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Linked and overlapped and combined, but still different. Complex and mysterious. </div>
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With this recipe, I made a medium roux.</div>
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First - put together the spice mix.</div>
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Salt, paprika, onion powder, garlic powder, dry mustard, black pepper, and a little cayenne.</div>
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Stir it all together and then set aside.</div>
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Next up is the roux. This roux has an oil base - which I was actually initially a little weirded out by. I'm used to a butter based roux - and I was tempted to just do that, but I wanted to try it at least.</div>
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Start heating the oil over medium heat and add the flour.</div>
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Whisk constantly. Be patient. Let the mixture come to the color of peanut butter. </div>
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Remove the flour mixture from the heat and set aside.</div>
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Next up is to start the veggie base of the dish.</div>
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Heat some oil in a large pan on medium-high heat and then add in the onion, celery, and green pepper. </div>
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Don't be like me and add the tomatoes at this point. Luckily they didn't all make it into the pan. (read your recipe COMPLETELY!)</div>
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Cook, stirring often, until the veggies are browned and softened. </div>
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Stir in the seasoning mix that was made earlier.</div>
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Stir in the tomatoes and thyme and cook until the tomatoes are cooked through.</div>
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Add in the roux and stir together.</div>
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Add chicken stock and bring to a boil, stirring constantly. Cook until thickened.</div>
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Add in the shrimp and continue cooking until the shrimp are cooked through - about five minutes.</div>
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If you've made the <a href="https://adventuresofthecanegirl.blogspot.com/2017/02/voodoo-shrimp.html" target="_blank">Voodoo Shrimp</a> that I had posted about before - you'll know that dish packs a fairly wicked punch. I even REDUCED the original level of heat in that dish to make it bearable!</div>
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This etouffee was lovely - cozy and comforting, the sauce richly flavoured - but not spicy. It's wonderful comfort food.</div>
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It's the perfect kick off to learning a new cuisine in my opinion!</div>
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Enjoy!</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2019/03/etouffee.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-65462356487502154612019-01-25T08:00:00.000-07:002019-01-25T08:00:00.502-07:00Lasagna BologneseWhen I was growing up - I went through a phase where all I wanted to eat was lasagna. To say that Garfield was my spirit animal at the time was an understatement (however, he may still be my spirit animal, lol). <br />
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I asked for her lasagna for all kinds of celebrations and special occasions. And my Mom was totally willing to oblige. You da best Mom!!<br />
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And I never could make it quite the same as her. And so - I've been hunting around for different recipes that I could call my own that I wanted to eat over and over again.<br />
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So when Michelle over at the <a href="https://www.browneyedbaker.com/" target="_blank">Brown Eyed Baker</a> posted this Lasagna Bolognese recipe after the meat sauce recipe, I knew it would be something special. <br />
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Yes - I'm pretty much obsessed with Michelle's blog - literally everything I've ever made from her has been a triumph and so - I have a giant foodie crush on Michelle's genius foodie brain.<br />
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A little more complicated than a lasagna with ricotta or cottage cheese, we're going to start this lasagna with a béchamel sauce.<br />
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It's VERY easy to make!<br />
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Start out by melting butter in a small/medium pot.</div>
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Add in flour and whisk into the melted butter.</div>
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Allow the roux (which this is now) to cook for a couple of minutes, until it's kind of golden. Believe me - when you cook a roux for a few minutes, it changes the flavour of the sauce exponentially.</div>
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Next, gradually stir in the milk. You don't want to pour it all in at once, you want to add about 1/2 a cup at a time and whisk until it becomes a paste, then add more milk, whisk to paste, and so on. Then you want it to simmer a few minutes until it's nice and thick.</div>
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Season with salt and pepper and stir in the provolone.</div>
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Now that you have your béchamel sauce ready, you're going to need about 5 cups of <a href="https://adventuresofthecanegirl.blogspot.com/2019/01/the-most-amazing-meat-sauce.html" target="_blank">meat sauce</a>, about 12 cooked lasagna noodles, and grated parmesan and mozzarella cheese. </div>
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First, throw down one cup of meat sauce. The three lasagna noodles.</div>
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Then more meat sauce.</div>
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Then some béchamel sauce.</div>
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Then mozzarella cheese.</div>
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Then parmesan cheese.</div>
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And continue this way for two more layers.</div>
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Then, the last layer of noodles goes down, with the last of the béchamel sauce.</div>
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Finish with the last of the mozzarella cheese (maybe a little extra if you want!) and the last of the parmesan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejdxRB5CBnn8FOu6Vw-z750G-m7EvqzeG5_WuFvyyVZHGCq9voIUTW9sdXlxwrTPpdW6IGlHCL6JwBtgSvrsTWFW9S44PBqlna-okgOxLG6euSP3v3x9qSeBVJ_XCGzd7Y6PHmCQpEU99/s1600/IMG_8657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejdxRB5CBnn8FOu6Vw-z750G-m7EvqzeG5_WuFvyyVZHGCq9voIUTW9sdXlxwrTPpdW6IGlHCL6JwBtgSvrsTWFW9S44PBqlna-okgOxLG6euSP3v3x9qSeBVJ_XCGzd7Y6PHmCQpEU99/s400/IMG_8657.JPG" width="400" /></a></div>
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The whole pan gets covered with aluminum foil and baked for an hour. Then the foil comes off and it gets baked for another 20 minutes or so until the top becomes golden.<br />
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Let it stand, then cut and serve it! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPLacAFYMoFEUZJlZr3N9Oa_t4hcBqfxU04GipEdKVjWJVXBwu1EaB85kcldTxAXU9NABzY66K3MlRhH6E42W5G5nm8twfnVPMgbQS4s6BOhaivXRhL9sr6GcaZabEdG0KlsQMarEQZvsv/s1600/IMG_8666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPLacAFYMoFEUZJlZr3N9Oa_t4hcBqfxU04GipEdKVjWJVXBwu1EaB85kcldTxAXU9NABzY66K3MlRhH6E42W5G5nm8twfnVPMgbQS4s6BOhaivXRhL9sr6GcaZabEdG0KlsQMarEQZvsv/s400/IMG_8666.JPG" width="400" /></a></div>
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Of course - a Caesar salad is usually best with lasagna as far as I'm concerned. But also think having it with <a href="https://adventuresofthecanegirl.blogspot.com/2015/04/the-bread.html" target="_blank">The Bread</a>, is one of the best ideas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToTUN667fztncGpIf-gdpByyx1vfF9OiCEhONcaGeQaQzYQ7xqWZ8hleOe8YyEhxY70uiKM_VevvKydYMpTBhXbTdTVrHyGiNpP006_w4Fq17IUmZgzVFnyzbr7KfAIDV8p1Tp1myno0n/s1600/IMG_8667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToTUN667fztncGpIf-gdpByyx1vfF9OiCEhONcaGeQaQzYQ7xqWZ8hleOe8YyEhxY70uiKM_VevvKydYMpTBhXbTdTVrHyGiNpP006_w4Fq17IUmZgzVFnyzbr7KfAIDV8p1Tp1myno0n/s400/IMG_8667.JPG" width="400" /></a></div>
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Now, there are a couple things you should know. Firstly - those pieces in the picture were way too small. When you cut your lasagna, be more generous.</div>
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Secondly. This was just as amazing leftover as it was on the first day. Which is usually not the case. Usually lasagna IMPROVES the next day. This is the first time I've ever had lasagna that was perfection on the FIRST DAY it was made.</div>
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Lastly - you can make this in advance and then freeze it for a quick weeknight meal. I have done it and it comes out beautifully even after its frozen. Just make sure you wrap it really well.</div>
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I made this with standard run of the mill dry lasagna noodles that were cooked according to package directions. But Michelle recommends using fresh pasta sheets - either homemade or store bought. I am beyond excited to make this again (very soon) with fresh homemade pasta! You should know that although Michelle's instructions are for the (fresh) pasta sheets, I used the same cooking instructions for the standard dried pasta.</div>
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I really hope that this makes it into your lasagna rotation - it is SO good and my favorite! (only second to my Mom's Seafood Lasagna)</div>
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When I do get around to making this again using fresh pasta I'll do a little update with my thoughts.</div>
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<b><u>Lasagna Bolognese</u></b></div>
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4 Tablespoons unsalted butter</div>
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1/4 cup all-purpose flour</div>
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2 1/2 cups milk</div>
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1 cup shredded provolone cheese</div>
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1/2 cup grated Parmesan cheese</div>
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1 teaspoon salt</div>
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1/4 teaspoon pepper</div>
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5 cups meat sauce</div>
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12 - 14 lasagna noodles, cooked according to package directions</div>
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1 cup shredded mozzarella cheese (divided)</div>
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1 cup grate Parmesan cheese (divided)</div>
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In a medium pot over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, until the mixture is golden brown and smells nutty. </div>
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Add in the milk, 1/2 cup at a time whisking until combined (it should become thick and pasty after the first few additions). After all the milk has been added, heat through until simmering and cook until thickened, whisking constantly.</div>
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Remove the pot from the heat and stir in 1 cup of provolone cheese, a handful at a time until it's melted. Stir in the Parmesan cheese, the salt and pepper. Set aside and allow to cool until room temperature.</div>
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Preheat the oven to 400 degrees F.</div>
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After the béchamel has cooled, start to assemble the lasagna.</div>
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Spread 1 cup of meat sauce on the bottom of a 9 x 13 inch baking dish.</div>
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Place 3 noodles in a single layer on top of the sauce. Spread 1 1/4 cups of meat sauce over the noodles. Drizzle 1/4 of the béchamel sauce over the meat sauce and gently spread it around. Sprinkle 1/4 cup of mozzarella cheese over top and 1/4 cup of Parmesan cheese.</div>
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Start the next layer by placing 3 noodles in a single layer on top of the cheese. Spread 1 1/4 cups of meat sauce over the noodles. Drizzle 1/4 of the béchamel sauce over the meat sauce and gently spread it around. Sprinkle 1/4 cup of mozzarella cheese over top and 1/4 cup of Parmesan cheese.<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Start the next layer by placing</span><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> 3 noodles in a single layer on top of the cheese. Spread 1 1/4 cups of meat sauce over the noodles. Drizzle 1/4 of the béchamel sauce over the meat sauce and gently spread it around. Sprinkle 1/4 cup of mozzarella cheese over top and 1/4 cup of Parmesan cheese.</span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Start the final layer by placing 3 noodles in a single layer on top of the cheese. Drizzle the remaining béchamel sauce over the noodles and spread it out to cover the noodles completely. Then sprinkle the remaining 1/4 cup parmesan cheese and 1/4 cup mozzarella cheese overtop.</div>
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Spray a piece of aluminum foil with non-stick cooking spray and cover (spray side down) the lasagna. Bake for 1 hour. Remove the foil and bake for an additional 15 - 20 minutes, until the top is golden. Remove from the oven and allow to stand for 15 minutes before cutting and serving.</div>
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Note: Leftovers can be stored in the refrigerator for up to three days. </div>
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Note: The lasagna can be prepped, covered, and refrigerated for up to 3 days before baking to serve.</div>
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Note: The lasagna can be frozen for up to 1 month.</div>
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Note: If the lasagna is cold, add an additional 15 - 30 minutes to the covered baking time, making sure it is heated the whole way through before removing the foil for the final bake time.</div>
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<i><span style="font-size: x-small;">Source: <a href="https://www.browneyedbaker.com/cheesy-lasagna-bolognese/" target="_blank">Brown Eyed Baker</a></span></i></div>
Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-20544509112135809172019-01-22T18:05:00.003-07:002019-01-22T18:05:26.826-07:00The Most Amazing Meat SauceI want to say that in my old age, I've become incredibly finicky about pasta sauce. But the truth is that I've always been sort of finicky about pasta sauce. I prefer cream sauces - sauces that are rich and stick to pasta like a warm, happy coat.<br>
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The other thing is that sometimes I find the meat sauce in lasagna too runny and it kind of grosses me out. <br>
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Until I met THIS meat sauce and my life was changed. It's thick and rich and meaty and is amazing in lasagna and on a bed of bigoli pasta too.<br>
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It takes some time, so it's a great project for an afternoon - or an evening - that you'll be tucked into your house in your jammies. Also - it freezes BEAUTIFULLY, so you can make a batch and use it right away, or freeze it for later on. <br>
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I actually made this ages and AGES ago for the first time - but totally forgot to take pictures to share with you and decided to hang on to it. I think though, I've had totally writer's block, because THIS recipe was always the one I wanted to share with you "next" and I never got to do it. Good thing I like to have some in the freezer "just in case".<br>
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The list of ingredients in actually fairly short.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sBFZ02f3d4MuWPVlVlecYN45Tykg8ZQPzc5K2oo3TJlgwvmoGb8SlkctQxy7EoVrjsF88ozVlxOL5ZXfuypXD-68shMYBl9LRTavedX0OnDIedC4L33Kux888XRxTuQDiyTLzK-IKvh-/s1600/IMG_9958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sBFZ02f3d4MuWPVlVlecYN45Tykg8ZQPzc5K2oo3TJlgwvmoGb8SlkctQxy7EoVrjsF88ozVlxOL5ZXfuypXD-68shMYBl9LRTavedX0OnDIedC4L33Kux888XRxTuQDiyTLzK-IKvh-/s400/IMG_9958.JPG" width="400"></a></div>
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Heat the oil in a large pot or ceramic baking dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ558Y6yaJ3Pe-rAP0_I7_PkfXL12WBo0ARtksc2FXGz-FVdMxQb0SGCrBI7eW9hBldrZ0t0afpdYb2HcRz-rR8Ni244j5bVWiMKYFTHRnnWvUWna_jfY8sfUstwIkdaV0kGirTcE4c0IK/s1600/IMG_9959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ558Y6yaJ3Pe-rAP0_I7_PkfXL12WBo0ARtksc2FXGz-FVdMxQb0SGCrBI7eW9hBldrZ0t0afpdYb2HcRz-rR8Ni244j5bVWiMKYFTHRnnWvUWna_jfY8sfUstwIkdaV0kGirTcE4c0IK/s400/IMG_9959.JPG" width="400"></a></div>
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Add the beef and pork. (the original recipe calls for beef, pork, and veal - but I can't always get veal)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4NQMeYwDigA5lVnzUBpbveBcFHSRN3VB5AfBF-om_KC79_b-XZjv_Uhif5q4MMD2vwnMk4h1XH9CAEVHM6DL2-dVBjHI0lL7-K2iSUhr1YfI2VY5Z8Cn54DYF1jknscsXe_5fk1XXMLY/s1600/IMG_9960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4NQMeYwDigA5lVnzUBpbveBcFHSRN3VB5AfBF-om_KC79_b-XZjv_Uhif5q4MMD2vwnMk4h1XH9CAEVHM6DL2-dVBjHI0lL7-K2iSUhr1YfI2VY5Z8Cn54DYF1jknscsXe_5fk1XXMLY/s400/IMG_9960.JPG" width="400"></a></div>
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Once the meat is browned, add the onions.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGbMv3mJkDdSTLZxxslOCMHnf1l0j2vRQBbe_2z08sutUr1cI6BJHyGe5cGdHBtqd_76owvKycY61AH5ouISr73yV0uGlqvSAUprS3jKBPCrsFwksAPQQL-vKK5obVAZzqyExo9ZZlhiC/s1600/IMG_9961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGbMv3mJkDdSTLZxxslOCMHnf1l0j2vRQBbe_2z08sutUr1cI6BJHyGe5cGdHBtqd_76owvKycY61AH5ouISr73yV0uGlqvSAUprS3jKBPCrsFwksAPQQL-vKK5obVAZzqyExo9ZZlhiC/s400/IMG_9961.JPG" width="400"></a></div>
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Then the garlic.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_NdtGXpvXSv5DhODxSoQpoPpjhxyQn6N2SuqTIzHMh-m8j-pq-mxRk2ClZ5cJ0O-yHhCzFUMeOAkLNhcx3yA-ELdN5bOVJ7ma1JDVI47JTam_urNOc8EVX7pS-pW-FeGa0PVmlzoO8QL/s1600/IMG_9962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_NdtGXpvXSv5DhODxSoQpoPpjhxyQn6N2SuqTIzHMh-m8j-pq-mxRk2ClZ5cJ0O-yHhCzFUMeOAkLNhcx3yA-ELdN5bOVJ7ma1JDVI47JTam_urNOc8EVX7pS-pW-FeGa0PVmlzoO8QL/s400/IMG_9962.JPG" width="400"></a></div>
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The add the basil. It looks like a LOT, but just stay with me.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3KcJyyRGiTqD1zsGdKTy_TbBc91b6bqwRGKwx0kiIlBm_KWefajGtTcadAp3GA5EP0DQCn5eEhyWlBQPyC1fKglOt5CFiwHe4OTw38ANGHotcdQIgEuem31IjukqR3Ml06YAvtXLHAUs/s1600/IMG_9963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3KcJyyRGiTqD1zsGdKTy_TbBc91b6bqwRGKwx0kiIlBm_KWefajGtTcadAp3GA5EP0DQCn5eEhyWlBQPyC1fKglOt5CFiwHe4OTw38ANGHotcdQIgEuem31IjukqR3Ml06YAvtXLHAUs/s400/IMG_9963.JPG" width="400"></a></div>
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Then the salt and pepper are next.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsa9AQLB6sX_FebBx9hqhdeuLLZBS8WfZUOyKyY2n6sqXgrn83yXh6NPzfVgdRCcn0RIUvkLszKE7mVMWoK8-WXcf9yAL0S7cV89kZm0h3pF9aFJSOsxy6nIDTt6_6fircQc2rOxYnYn1_/s1600/IMG_9964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsa9AQLB6sX_FebBx9hqhdeuLLZBS8WfZUOyKyY2n6sqXgrn83yXh6NPzfVgdRCcn0RIUvkLszKE7mVMWoK8-WXcf9yAL0S7cV89kZm0h3pF9aFJSOsxy6nIDTt6_6fircQc2rOxYnYn1_/s400/IMG_9964.JPG" width="400"></a></div>
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Stir in the red wine and cook until it's fairly evaporated.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Qe5mTaoG1skvmt_Lxa1YNPxTOlvVZ-WO54cTOYVPZ2XYgf3eCkc4s8m4dL_v2GbAHbt9qSrxogXtwQkcUd92YVS9iVFdTk_ztoFiNgIqhlvpAd5C-_GAkOC_WFT-7ense9zvusjFqEev/s1600/IMG_9965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Qe5mTaoG1skvmt_Lxa1YNPxTOlvVZ-WO54cTOYVPZ2XYgf3eCkc4s8m4dL_v2GbAHbt9qSrxogXtwQkcUd92YVS9iVFdTk_ztoFiNgIqhlvpAd5C-_GAkOC_WFT-7ense9zvusjFqEev/s400/IMG_9965.JPG" width="400"></a></div>
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Then add the crushed tomatoes.</div>
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And the tomato puree.</div>
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This is what the sauce looks like when you start out.</div>
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And this is what it looks like after three hours of simmering and stirring. You don't need to pay TOO much attention to it, but it does need to be stirred so it doesn't burn.</div>
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And then after is sits in the fridge overnight.</div>
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It's kind of beautiful isn't it.</div>
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After it was done, I portioned out two heavy duty freezer bags with 5 cups each (the amazing lasagna bolognese that I LOVE uses 5 cups). I had about two cups left over, so I portioned out about two 3/4 servings to have for supper over a couple of nights. Needless to say - it make a LOT.</div>
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The first time I made this, I couldn't buy tomato puree, so I had to improvise. But now - for whatever reason (I'm NOT complaining) - the grocery stores have suddenly started carrying it - even here in my little border city. It'll probably be labelled as "strained tomatoes". BUT - if you can't find tomato puree to purchase, you can improvise with this <a href="http://www.gourmetsleuth.com/ingredients/detail/tomato-purée" target="_blank">recipe</a>.</div>
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I hope that you enjoy this as much as I do! </div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2019/01/the-most-amazing-meat-sauce.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-7727271926871956722018-11-12T08:00:00.000-07:002018-11-12T08:00:14.290-07:00Chicken Enchiladas with Red Chile Sauce<div class="separator" style="clear: both; text-align: center;">
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I know it's been a while. I went to Italy for a month - more on that later! - and I was so excited getting ready for the trip that this project kind of got dropped. But I'm looking forward to sharing my adventures with you and venturing into Italian food with you!</div>
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Now - you would thing that would be a segue into a recipe for something Italian... Buuuuuuut - no.</div>
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We're having enchiladas!</div>
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Okay - the list of ingredients looks intense - but stay with me. It's TOTALLY easy to make an enchilada sauce from scratch and it tastes WAY better than store bought.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2wa9WEW_J5hCAZb7GPZj7i6bnlwmAw7eeMUcYfomYuhGleYUuTOEg63HO81hnhMoAcHiIc9gcRsp09l_bL9s9XrrRz686zR2rz1Ra2soiTPHHoQshcTxZ46gd-42lsv5yYOLlQb7MsTV/s1600/IMG_7242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2wa9WEW_J5hCAZb7GPZj7i6bnlwmAw7eeMUcYfomYuhGleYUuTOEg63HO81hnhMoAcHiIc9gcRsp09l_bL9s9XrrRz686zR2rz1Ra2soiTPHHoQshcTxZ46gd-42lsv5yYOLlQb7MsTV/s400/IMG_7242.JPG" width="400"></a></div>
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Combine the onion and jalapeno, salt, and oil in a large pot and cook over medium-low heat until the vegetables are soft.</div>
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Stir in the garlic, chili powder, cumin, and sugar. Stir together and cook briefly.</div>
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Stir in the tomato sauce and water.</div>
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And stir in the tomato and cook until thickened.</div>
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Next, add the chicken and poach it in the enchilada sauce.</div>
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After the chicken is cooked through, remove from the pot and shred the chicken.</div>
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Then, strain the sauce through a fine mesh strainer. Make sure to press on the onions to get out all the liquid.</div>
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Add the shredded chicken to the onion mixture.</div>
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Stir in one cup of the sauce and the cheese.</div>
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And the cilantro.</div>
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Warm up the corn tortillas in the microwave and spread 1/3 cup of chicken mixture down the middle of the tortillas. I like to do two or three at a time so the corn tortillas stay pliable.</div>
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Spray the enchiladas lightly with cooking spray and bake in the preheated oven for about 7 minutes to crisp up the tortillas.</div>
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Remove the enchiladas from the oven, pour the reserved enchilada sauce over the enchiladas and evenly spread the cheese over the sauce.</div>
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Cover with foil and place the pan back into the oven and bake until heated through.</div>
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I have actually made these enchiladas in a <a href="https://adventuresofthecanegirl.blogspot.com/2017/09/beef-enchiladas.html" target="_blank">beef version</a> - just a tiny bit slightly different - so it's actually hard to tell if there is actually any difference in the end result. But EQUALLY delicious.</div>
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Serve with sour cream, guacamole, and shredded lettuce. While the enchiladas aren't spicy, they do have a deep smoky heat to them that you can cool up with those toppings.</div>
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You could also do a cilantro lime rice for the side. Salad is also a great choice.</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2018/11/chicken-enchiladas-with-red-chile-sauce.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-5767160891148491382018-07-23T08:00:00.000-06:002018-07-23T08:00:04.006-06:00Mac and Cheese Mondays: Crackaroni<div class="separator" style="clear: both; text-align: left;">
Okay. So Crackaroni. </div>
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No really. That's what this is called. It's why I clicked on to the recipe.</div>
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And OMG. Get ready, cause this is going to rock your socks. Or whatever the expression is.</div>
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Read on.</div>
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So first, you need to start your roux by melting butter in a medium sauce pan over medium heat. Then whisk in the flour and allow to cook for a minute.</div>
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Whisk in the milk and cook until it's thickened.</div>
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Then, stir in salt, pepper, and sugar. No really. Sugar.</div>
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*insert shrugged shoulders here* I thought the same thing.</div>
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Next, start stirring in Velveeta, sour cream, and cottage cheese. </div>
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While this is all going on, cook the macaroni to al dente, drain, and set aside.</div>
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Stir the cooked macaroni into the cheese sauce.<u><span style="color: #000120;"></span></u></div>
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Top with shredded cheddar.</div>
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Bake in a preheated oven for 45 - 50 minutes.</div>
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I'm actually drooling just thinking about this.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fKO56vfWg_oJXhcE05Z1irq3I3AvJ1GsMwe4ZEDig0oplIRI2-g3IG-ur29oHTbjdVMKGk4CaBTT7yWnnFbIDVsINb-L6INiSnhkVKx77v0ldbjTeVQsnGdipwwtbwI4_ytN649pE9UJ/s1600/IMG_7732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fKO56vfWg_oJXhcE05Z1irq3I3AvJ1GsMwe4ZEDig0oplIRI2-g3IG-ur29oHTbjdVMKGk4CaBTT7yWnnFbIDVsINb-L6INiSnhkVKx77v0ldbjTeVQsnGdipwwtbwI4_ytN649pE9UJ/s400/IMG_7732.JPG" width="400"></a></div>
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Holy crackers. I wanted to dive in and swim laps in this mac and cheese. Just around and around and around in the pot.</div>
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Cheesy, creamy, and perfect. This definitely rocketed to my Top 10 Favorite Mac and Cheese of all time.</div>
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You should just make it. Like, today.</div>
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Enjoy!</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2018/07/mac-and-cheese-mondays-crackaroni.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-91528927908829720022018-07-17T08:00:00.000-06:002018-07-17T08:00:08.169-06:00Philly Cheesesteak Burgers<div class="separator" style="clear: both; text-align: left;">
I've never really been the biggest fan of cheesesteak sandwiches (please don't stone me in the street next time you see me!).</div>
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Truthfully, I don't think I've ever had a proper one. The meat is always tough and stringy. The sauce is just weird.</div>
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So when these Philly Cheesesteak burgers popped up in my "Ideas Box", I hesitated.</div>
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But with the knowledge that my basic burger recipe is amazing - I just had to worry about the toppings.</div>
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So I scoured the internet for ideas.</div>
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The first was to cook down peppers and onions until they were fork-tender. (Check)</div>
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Next was to find a perfect provolone sauce - since that's typically the sauce that goes on Philly Cheesesteaks. I toyed with the idea of a Philly cream cheese based sauce, but felt like Bobby Flay's Philly Cheesesteak Sauce would be the right choice.</div>
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OH. MY. GOD. </div>
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Hang on for food porn. (I can almost guarantee that you will be weeping with food porn joy by the end of this)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3KUzezdI7cfZghDuvhS8I96tDLSA_Z1mqiQkVAWvVpAk3mQ0Mx8WUADQQ3rye26CRt-tkDVt0OKYbLlzWDDqZ8ABhWg80sYccZXh5ayU2eDDcyd_pygh8fTjvL0S3oY_v2qiF9RjRnzN/s1600/IMG_7663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3KUzezdI7cfZghDuvhS8I96tDLSA_Z1mqiQkVAWvVpAk3mQ0Mx8WUADQQ3rye26CRt-tkDVt0OKYbLlzWDDqZ8ABhWg80sYccZXh5ayU2eDDcyd_pygh8fTjvL0S3oY_v2qiF9RjRnzN/s400/IMG_7663.JPG" width="400"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLEf48dodw37FjnAyyqjNGqPqlG-DaC1d7Lvu66CifZCb8IEAeC55OcXrbkpDLJsx1CN6lVmM0iyjBtLpw_5ySZRKlL1CVOTbFL9SmGEjVy1GzKKHLt1HI8h0OVS00h7y1vWMf97OU9I1/s1600/IMG_7664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLEf48dodw37FjnAyyqjNGqPqlG-DaC1d7Lvu66CifZCb8IEAeC55OcXrbkpDLJsx1CN6lVmM0iyjBtLpw_5ySZRKlL1CVOTbFL9SmGEjVy1GzKKHLt1HI8h0OVS00h7y1vWMf97OU9I1/s400/IMG_7664.JPG" width="400"></a></div>
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I. CAN'T. EVEN.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmyjKnFWUYyKvkJRTPwRg4OvrRPNINdp2iFEpkV31yfp7tuKCqmxKL8vQYtQiejhg98hnQ689kVdmzRn2PeQGsfMh6cF9M4lR9AqbGkrcDSg6kxerwsag_QFNvpOFkv1fvOguZfYBphzy/s1600/IMG_7665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmyjKnFWUYyKvkJRTPwRg4OvrRPNINdp2iFEpkV31yfp7tuKCqmxKL8vQYtQiejhg98hnQ689kVdmzRn2PeQGsfMh6cF9M4lR9AqbGkrcDSg6kxerwsag_QFNvpOFkv1fvOguZfYBphzy/s400/IMG_7665.JPG" width="400"></a></div>
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I'm sorry I didn't take "how to" pictures when creating this most glorious cheese sauce. But it's really very easy. Just like if you were making a cheese sauce for a mac and cheese.</div>
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Then assemble. Start with a little cheese sauce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OHvKHYOyotpQxWSmlz4XCxe7jibGVDgtN3znR0OqvFP6JZQNL88WF61_8D5tAysmep-CMzak7igRgSU1MFbFYG8xhygBvL7abdPj2VNtWuS6t1fadQAZuOXtW8at22e1O0LRiNNBqkYF/s1600/IMG_7667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OHvKHYOyotpQxWSmlz4XCxe7jibGVDgtN3znR0OqvFP6JZQNL88WF61_8D5tAysmep-CMzak7igRgSU1MFbFYG8xhygBvL7abdPj2VNtWuS6t1fadQAZuOXtW8at22e1O0LRiNNBqkYF/s400/IMG_7667.JPG" width="400"></a></div>
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Top with peppers and onions.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWONpFoqjyF3SKcBDzsIKlC7Jl0WvWIoZOvJquo_pxadiAc4z9g4frX-HOyZnh9sRaj7hIJOGbLj8E_tdw1UOIcvdkxF83r3M3WmwTDYrrYNU1BkJdP23F4Z_HskMhpMMoECnew2Fg0CJ/s1600/IMG_7668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWONpFoqjyF3SKcBDzsIKlC7Jl0WvWIoZOvJquo_pxadiAc4z9g4frX-HOyZnh9sRaj7hIJOGbLj8E_tdw1UOIcvdkxF83r3M3WmwTDYrrYNU1BkJdP23F4Z_HskMhpMMoECnew2Fg0CJ/s400/IMG_7668.JPG" width="400"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzuOcAj89AkJuq46o7S1Br7G1IlSEmjHK87mOf-JQ5gk3K8yw2xwUKvh3PXUDOSJ_LaId4gZnbPRfFjjX-aKgTCsXW4BR_CFgc8OhkheoniWV5VJDQN3FA_b6JsvqWH4SKmal9iaw-O9Z/s1600/IMG_7669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzuOcAj89AkJuq46o7S1Br7G1IlSEmjHK87mOf-JQ5gk3K8yw2xwUKvh3PXUDOSJ_LaId4gZnbPRfFjjX-aKgTCsXW4BR_CFgc8OhkheoniWV5VJDQN3FA_b6JsvqWH4SKmal9iaw-O9Z/s400/IMG_7669.JPG" width="400"></a></div>
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Then slather more of that glorious cheese sauce on top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCnspX-i2yb1DKq9ItFD5sWCluKTWqbt6kinPKrLx5nuYmb4JDjxjNNuzZri3MUXH5e97LSWz0Do3pUyayjPBvmlBCoSnl9_wZkLranf-8ACsP-1EKoOXhup8SPqLug5e36MvxJpOL2bA/s1600/IMG_7670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCnspX-i2yb1DKq9ItFD5sWCluKTWqbt6kinPKrLx5nuYmb4JDjxjNNuzZri3MUXH5e97LSWz0Do3pUyayjPBvmlBCoSnl9_wZkLranf-8ACsP-1EKoOXhup8SPqLug5e36MvxJpOL2bA/s400/IMG_7670.JPG" width="400"></a></div>
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And eat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIUnD7QPrbrCMLwcpqMe8lb4Qf1xiI2RmIZkk9rrpLw5dfPamfKAdSVT6jwWJfAZ8-4r1kgxZSySvTzwfi8ml4z7WC1QkUzRszxv_cL_dMlJ7m8AxFCrqeEE-i7yYkF6oRD75tHEhOXOq/s1600/IMG_7671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIUnD7QPrbrCMLwcpqMe8lb4Qf1xiI2RmIZkk9rrpLw5dfPamfKAdSVT6jwWJfAZ8-4r1kgxZSySvTzwfi8ml4z7WC1QkUzRszxv_cL_dMlJ7m8AxFCrqeEE-i7yYkF6oRD75tHEhOXOq/s400/IMG_7671.JPG" width="400"></a></div>
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Fair warning. You're going to need some seriously strong paper towels on hand to wipe your hands and mouth. This burger is messy and decadent and worth every calorie!</div>
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The only thing I might do differently next time is cut those peppers thinner and in half.</div>
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Now, I'm not sure how close this is to a really amazing Philly Cheesesteak sandwich, but if they taste like this burger or better - then I'll be a total convert.</div>
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Oh. Fries are also elevated to globally epic proportions when smothered in this cheese sauce. Just a friendly PSA from me to you.</div>
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Let's just have a gander at that glorious cheese sauce again.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmyjKnFWUYyKvkJRTPwRg4OvrRPNINdp2iFEpkV31yfp7tuKCqmxKL8vQYtQiejhg98hnQ689kVdmzRn2PeQGsfMh6cF9M4lR9AqbGkrcDSg6kxerwsag_QFNvpOFkv1fvOguZfYBphzy/s1600/IMG_7665.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmyjKnFWUYyKvkJRTPwRg4OvrRPNINdp2iFEpkV31yfp7tuKCqmxKL8vQYtQiejhg98hnQ689kVdmzRn2PeQGsfMh6cF9M4lR9AqbGkrcDSg6kxerwsag_QFNvpOFkv1fvOguZfYBphzy/s400/IMG_7665.JPG" style="cursor: move;" width="400"></a></div>
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*sigh* This actually takes my breath away.</div>
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Enjoy!</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2018/07/philly-cheesesteak-burgers.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-76621941102543503332018-07-11T08:00:00.000-06:002018-07-11T08:00:03.476-06:00Campfire Burgers<div class="separator" style="clear: both; text-align: left;">
Have you ever used liquid smoke? Since I don't have the option of a wood chip barbecue or smoker, I love that I have the option of using liquid smoke to impart that smoky flavor without the cost of extra equipment.</div>
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But - beware - if you drop the bottle or spill some on your clothes, it'll be months before the smell clears out!</div>
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The liquid smoke is incorporated into BOTH the burgers and the sauce on these burgers.</div>
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First, make the sauce. I like to do this a little ahead of time - usually when I'm throwing the buns into the oven to bake.</div>
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Three ingredients: mayo, your favorite BBQ sauce (or whatever happens to be on hand), and liquid smoke.</div>
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You'll note in the actual recipe below that there is only a tiny amount of liquid smoke in the sauce and burger meat. Don't worry - a little goes a LONG way.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbeqy6BJ_-ZPZfhDGIgqCZZXKJ-SjMDnEaPVvt2-yPvN4gChix6HyvYYJtFp9_EYuLg8FsSh7q1nd8tyKCSM5O7QFB0QASdrK3AP71vDGu2TyNqVXQQIGfCcH1jhDSwBO8mxcM56XfV2d/s1600/IMG_7575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbeqy6BJ_-ZPZfhDGIgqCZZXKJ-SjMDnEaPVvt2-yPvN4gChix6HyvYYJtFp9_EYuLg8FsSh7q1nd8tyKCSM5O7QFB0QASdrK3AP71vDGu2TyNqVXQQIGfCcH1jhDSwBO8mxcM56XfV2d/s400/IMG_7575.JPG" width="400"></a></div>
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In the bowl, combine the BBQ sauce,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDp774NcWuGVz3PhN1wOWjqXhzvzS0WErgkWCZWlZ7ZwE9tEjCZ4Mv2I8FfmIwumh3NKzFMtPS7XAajdRY-KAB5wm4FcAjInv89ufpHX_nMq5FrfLtope8fsKtUZDiK_yepI-Xi2oUUdee/s1600/IMG_7576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDp774NcWuGVz3PhN1wOWjqXhzvzS0WErgkWCZWlZ7ZwE9tEjCZ4Mv2I8FfmIwumh3NKzFMtPS7XAajdRY-KAB5wm4FcAjInv89ufpHX_nMq5FrfLtope8fsKtUZDiK_yepI-Xi2oUUdee/s400/IMG_7576.JPG" width="400"></a></div>
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Mayo,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcuMxdzkgGAXU5EPBTGIf-1tZIcOFQhBc_wQ9449HhiReBNZz6dfMwhAicpxPmpzNo-il5oRyJbf18_x3fKWYd-UNunZnpKzMXgURkd9DT5Lsvf17VI86H9SuOg8k-SZTPnf1fPQJsKsS/s1600/IMG_7577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcuMxdzkgGAXU5EPBTGIf-1tZIcOFQhBc_wQ9449HhiReBNZz6dfMwhAicpxPmpzNo-il5oRyJbf18_x3fKWYd-UNunZnpKzMXgURkd9DT5Lsvf17VI86H9SuOg8k-SZTPnf1fPQJsKsS/s400/IMG_7577.JPG" width="400"></a></div>
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and liquid smoke. Whisk everything together until well combined.</div>
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Then, make the burgers.</div>
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In a large bowl, combine the beef and cheese.</div>
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Add the salt and pepper.</div>
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And the bacon.</div>
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Straight up? I have no idea what that nit is in the upper frame of the picture below. I'm sure it looks mega weird (cause I think it does) - but I'm totally sure it's edible.</div>
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Mix everything together - don't overmix! (It'll make the burgers tough) </div>
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Then separate into four pieces and form into patties.</div>
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Cook on the grill until cooked through.</div>
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Top with campfire sauce and grilled onions.</div>
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The bacon, cheese, beef, and liquid smoke all melded together to make harmony - top with that wonderful sauce and you've got yourself one beautiful, smoky, juicy burger! Just as if you were sitting in front of the campfire.</div>
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I've make the sauce for burgers several times since and we even like to dip French fries in it.</div>
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I keep coming back to this burger because it's SOOOO good!</div>
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Enjoy!</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2018/07/campfire-burgers.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-55820947674429553132018-07-05T08:00:00.000-06:002018-07-05T08:00:00.267-06:00Ranch Crack BurgersI'm always drawn to blogs that have unique names. Because - what's in a name? Would a rose by any other name smell as sweet?<br>
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Even the name of THIS blog - which is set to undergo some changes soon - is part of what draws people in. <br>
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Often, the rule of thumb is - cool blog name first, then content.<br>
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With the introduction of Pinterest however, it's always pictures, then content, then blog name.<br>
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But I digress. <br>
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I've featured a few recipes from Steph - over at <a href="http://www.plainchicken.com/">Plain Chicken</a>. Her recipes are easy and straightforward. With simple and straightforward ingredients. She is a self-proclaimed picky eater and that makes her cool in my books - being someone who was the pickiest eater ever and still has food aversions as an adult - though I'm happy to report that I'm much better now than I was as a young adult.<br>
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And Steph features everything cheddar bacon ranch - which she has dubbed "Crack". The list of recipes are too numerous to count. Side dishes, burgers, casseroles, appetizers - it's crazy. If you're a cheddar bacon ranch fan - head on over to Steph's blog.<br>
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I came across the "Crack Burgers" one day and knew they should be on the list. I had no idea how they would turn out, but figured I should give them a whirl.<br>
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Forgive the pictures - they have a blue undertone that I usually catch, but was clearly distracted.<br>
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You're going to want to pre-cook some bacon - cause that's joining this party. <br>
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In a large bowl, combine the bacon and ranch dressing.</div>
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Add the sour cream.</div>
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And the cheddar cheese.</div>
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Then the beef.</div>
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Combine and press into patties. Remember to not overmix or over press the meat. It'll end up being tough.</div>
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Then grill until cooked through.</div>
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Top with leftover bacon.</div>
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And cheese if you want. I didn't because there was so much cheese in the burgers - but you could. I mean, there was already all that bacon in the burgers and then I added more.</div>
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And - oh - my - gosh. Crack is the only way to describe these burgers. They were juicy and PACKED full of flavour.</div>
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They received a resounding "I approve" and "These are so good" from my brother who doesn't always share his thoughts about what we're eating.</div>
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Probably the only thing I would do differently is add a handful of breadcrumbs and make them a little earlier in the day so the flavours have time to meld together. Refrigerating them for a little while may also make them hold together a little better. Steph notes that they could fall apart easily. </div>
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If you don't want to add the breadcrumbs, I suggest cutting squares of parchment and putting each patty on a piece of parchment so you can flip the patty onto the grill without a lot of handling.</div>
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For toppings - simple is best. Lettuce, onion, tomato, mayo, maybe a little mustard. I don't think that ketchup would work too well with the ranch flavour - of which there is a LOT.</div>
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I would say that right now - this is my favorite burger of the summer! Well - maybe after these Dorito and Monterey Jack Stuffed Burgers.</div>
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You should grill these up immediately!</div>
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xoxo - Heather</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2018/07/ranch-crack-burgers.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-55570085191072475332018-06-29T08:00:00.000-06:002018-06-29T08:00:00.787-06:00Strawberry Pretzel Salad<div class="separator" style="clear: both; text-align: left;">
If strawberries are synonymous with summer - than this dessert is literally the epidemy of summer.</div>
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The combination of salty and sweet are perfect together! The use of a pretzel base is such an exciting change from a graham cracker crust.</div>
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First, start with the base. You ARE going to have to turn on the oven for this part - I apologise in advance.</div>
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Pretty straightforward - butter, sugar, and pretzels. I crushed the pretzels up in my mini chopper - not TOO fine - I still wanted there to be chunks of pretzel.</div>
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Combine in a large bowl the crushed up pretzels,</div>
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the sugar,</div>
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And melted butter.</div>
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Mix it all up and then spread into the bottom of a 9 x 13 inch pan.</div>
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Bake for 10 minutes and put it aside while you're putting together the rest.</div>
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Then - get some Jell-O. Strawberry.</div>
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And bring some water to a boil - I like the kettle.</div>
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Measure the boiling water into a large bowl with the Jell-O powder.</div>
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Stir until combined and then stir in cold water.</div>
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Then put the Jell-O aside in the fridge so that it chills and starts to thicken. Wait until its about the consistency of egg whites.</div>
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While the Jell-O is chilling, you need to make the cream cheese layer.<br>
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Combine the sugar and cream cheese.</div>
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Once the cream cheese and sugar are combined and smooth, fold in the Cool Whip. Spread over the cooled pretzel base. And toss in the fridge. You're still going to be waiting for the Jell-O to chill and thicken, so the cream cheese layer will have a chance to chill and set.</div>
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Then, slice up the strawberries.</div>
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And stir the slices into the chilled Jell-O.</div>
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Spread the strawberry mixture over the cream cheese layer. Then refrigerate until its set - about three hours. I left it overnight.</div>
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Then serve with a dollop of Cool Whip.</div>
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Or real whipped cream if you're feeling fancy.</div>
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The recipe has been around FOREVER, and with good reason. It's impressive, delicious, light, sweet, salty, and just everything that summer should taste like!</div>
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I loved this recipe and I can't wait to make it again!</div>
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I would recommend this for your next summer BBQ, or if you get a miracle and can get delicious strawberries in Winter (it's been known to happen!). But I hate to save wonderful recipes like this for a party - do it for yourself!</div>
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PS - you can also make this in a springform pan! I like th</div>
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Enjoy! xoxo - Heather</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2018/06/strawberry-pretzel-salad.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-28420565132872452842018-06-19T10:00:00.000-06:002018-06-19T10:00:01.322-06:00Taco Rubbed Burgers<div class="separator" style="clear: both; text-align: left;">
I have to be honest here - I love Tex Mex. So any time that I get to incorporate it into something else that I love - like these burgers - I'm so happy.</div>
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And instead of incorporating the spice mix into the meat, we're going to coat the patties in the spice mix like a rub. </div>
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You might worry that it won't work to flavour the meat - but I wouldn't be sharing this with you if I didn't think so.</div>
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The first thing you're going to do is combine five spices in a bowl, whisk it all together, and dump it into a vessel of your choosing. Something flat bottomed and large enough to hold a burger patty.</div>
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I have a functional style breading station from Pampered Chef that I like - but I thought I'd class it up and use this pretty square dish.</div>
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I's so fancy.</div>
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Now - the original recipe just says to throw salt and pepper into the meat. But I still prefer my method of hamburger patties - so I did that instead. I also think that it would have been delightful to fine crush up tortillas and use them in place of the breadcrumbs.</div>
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Plus then there wouldn't be any leftover tortilla chips to stuff in my face after supper. </div>
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So make the patties and then dredge them in the spice mix. I tried to make sure I got all around the edges as well.</div>
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Then grill and top with Monterey Jack cheese slices.</div>
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Then assemble.</div>
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You're going to want some lovely, ripe, and creamy slices of avocado - sliced as thick or thin as you desire.</div>
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Put the patty on the avocado and top with salsa.</div>
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And maybe some salsa verde too. Definitely salsa verde.<u></u></div>
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Then tortilla chips. Jessica recommends blue tortilla chips - but I couldn't find any. So regular chips had to suffice.</div>
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<u>You could crush them up if you want.</u></div>
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But then you could eat these without making a huge mess. </div>
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How boring.</div>
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You could absolutely add a teaspoon of the mix into the meat mixture. I also highly suggest using crushed up tortilla chips instead of bread crumbs in the mixture too.</div>
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Truthfully - I'm not sure what is not to like about these burgers. The spice rub has a ton of flavor that is offset by the creamy avocado. And then factor in the salsa - the burgers are a variety of flavours that all happen at once.</div>
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Not to mention that they aren't wildly over-complicated - so the easy factor is high here.</div>
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If you need another Tex Mex burger in your rotation - this one is an EXCELLENT choice!</div>
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Stay classy - Heather</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2018/06/taco-rubbed-burgers.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-21975683793185382012018-06-09T07:00:00.000-06:002018-06-09T07:00:05.914-06:00Strawberries and Cream Pie<div class="separator" style="clear: both; text-align: left;">
There is truly no fruit quite as wonderful and precarious as the strawberry. Here in Northern Alberta, it's difficult to get good strawberries - even when they are in season. </div>
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But when you can get GOOD strawberries? How do you enjoy them? Slightly macerated and with cream? That was how my grandpa liked them (I think). On angel food cake with whipped cream? How about grilled? (we'll talk about that one later!) How about in a pie?</div>
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What if we combined the ubiquitous strawberries and cream and pie and topped it with a delicious brown sugar streusel?</div>
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I think that would be a lovely way to enjoy strawberries!</div>
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Start by making a single pie crust.</div>
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In a large bowl, combine the flour,</div>
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Add the sugar and salt,</div>
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Add the shortening (make sure it's very cold) and cut the shortening into the flour using a pastry blender or fork,</div>
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and finally, the egg and water (make sure both of these are very cold).</div>
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Normally, when you bake, everything is supposed to be at room temperature. However, when you make pie crust, everything needs to be ICE COLD. I believe it has something to do with the flour absorbing the fats or liquids? Either way - it's a well established fact that lard, water, etc should be ice cold for the best pie dough.</div>
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Using a spatula, press and fold the flour/shortening into the water and egg. Then turn out onto a lightly floured counter and press/fold until combined.</div>
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Shape into a disc and chill in the fridge for at least 2 hours. Then go sit on the deck or watch a movie!</div>
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Next, make the filling.</div>
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Combine the sugar and flour.</div>
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Add the eggs and combine.</div>
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Add the sour cream and the vanilla and combine.</div>
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Make the streusel.</div>
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Combine the granulated sugar and brown sugar,</div>
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Add the cinnamon. Combine.</div>
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Add the melted butter.</div>
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Then stir in the flour.</div>
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Now - it's time to put it all together.</div>
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Roll out the pie crust and fit it into a pie plate. Trim and flute the edges.</div>
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Add the sliced strawberries.</div>
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Pour the sour cream mixture over the strawberries.</div>
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The strawberries will kind of swim in the mixture.</div>
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Then top with the cinnamon streusel mixture. I kind of tore it into chunks and covered the pie with it.</div>
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Then bake. It kind of puffs up. It actually is very cool!</div>
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Then serve. I suggest with whipped cream!</div>
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Truth be told - I'm not an "a la mode" person. I don't put ice cream on pie or cake. I WILL eat it at the same time - but separately. Ice cream in a bowl, pie or cake on a plate. It's a texture issue. </div>
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But if you'd like this with ice cream - you go right ahead.</div>
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This was the perfect summertime pie. Sweet, but not cloying. Light and fresh. It was everything you could want on a warm summer evening.<br>
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Enjoy! - Heather<br>
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<a href="http://adventuresofthecanegirl.blogspot.com/2018/06/strawberries-and-cream-pie.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0tag:blogger.com,1999:blog-5021727995687437008.post-56570091458416278522018-05-30T08:30:00.000-06:002018-05-30T08:30:01.000-06:00Dorito and Monterey Jack Cheese Stuffed Burgers<div class="separator" style="clear: both; text-align: left;">
Okay. Let's do these messy, cheesy, slightly obscene Dorito and Monterey Jack Cheese Stuffed Burgers.</div>
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So you don't REALLY need the giant bag of chips. But you may want to snack on them after supper. Or before. Or during - whatever your heart desires.</div>
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Drop the chips you're not shoving in your mouth into a food processor (mini or the big one if you want).</div>
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Crush up the chips into fine crumbs - you'll need 3/4 cup - and put the crumbs into a large bowl.</div>
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Add the beef,</div>
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the egg,</div>
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salt and pepper, </div>
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Mix everything together until combined (don't overwork the meat!), then split the beef evenly into 5 portions. Split those 5 portions in half.</div>
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Divide the shredded cheese between half of the patties, place another half on top of the cheese, and pinch to seal the cheese into the beef.</div>
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In the picture below, two of the patties on the right are stuffed.</div>
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Continue until all 5 burgers are pinched and sealed.</div>
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Cook until done. Don't worry if the beef pulls back and the cheese inside spills out. They'll still be delicious!</div>
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Top with more cheese, more Doritos, and mayo.</div>
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I'm not going to lie. These are NOT the healthiest burgers on the planet, in case you were unsure. But they ARE good for your tastebuds and your soul. So everything evens out.</div>
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My god these were obscene. And delicious. And obscene. And should totally go on your meal plan ASAP.</div>
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Did I tell you that I love putting Doritos and Tortilla chips on burgers? I love how crunchy they make the burger!</div>
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If you're a Nacho Cheese Dorito fan, then these burgers are totally going to rock your world.</div>
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I bet you could talk your kids into eating anything if they knew it was chockfull of chips. And that you would promise to top it with chips.</div>
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Chips are life.</div>
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Enjoy!</div>
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<a href="http://adventuresofthecanegirl.blogspot.com/2018/05/dorito-and-monterey-jack-cheese-stuffed.html#more">Click For Full Recipe.....</a>Heather, The Well Fed CrossFitterhttp://www.blogger.com/profile/12711486204022517538noreply@blogger.com0