tag:blogger.com,1999:blog-89263224574603194452024-03-27T16:53:39.845-07:00The Busy BroadWhithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.comBlogger405125tag:blogger.com,1999:blog-8926322457460319445.post-73162696678681479482023-04-18T10:29:00.005-07:002023-04-18T16:43:37.469-07:00Nutty Bananas Foster <p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtuoZ2prYqfsfLYalaAz_NA9Kk0ocBM1DtbMHu4_sTmwrdXNRpicLH6xpaVUGqdzD8O1IX4zF6eMOZt6ZEqH4Zb-VsuwentqEk5OrTqkXpVKJ-rLs5QwMbrupr42nG_5Ar4DUIJwTrkIzhjVVirYESsHxyzTJecqQ1F3UwlToP7V-ucnHefdXAQAU/s3024/8B9B11D1-6BD8-4DD4-B016-20257F6FC0F9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtuoZ2prYqfsfLYalaAz_NA9Kk0ocBM1DtbMHu4_sTmwrdXNRpicLH6xpaVUGqdzD8O1IX4zF6eMOZt6ZEqH4Zb-VsuwentqEk5OrTqkXpVKJ-rLs5QwMbrupr42nG_5Ar4DUIJwTrkIzhjVVirYESsHxyzTJecqQ1F3UwlToP7V-ucnHefdXAQAU/w400-h400/8B9B11D1-6BD8-4DD4-B016-20257F6FC0F9.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><p><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px;">I’ve LOVED bananas foster ever since I had it in my high school culinary class for the very first time (sans rum of course).</span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px;"> </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">I particularly love temperature contrasts in food so I love the warm sauce served over cold ice cream. <span class="Apple-converted-space"> </span>In my own version I bump up the contrast even more, only with texture. By adding toasted pecans it adds a crunch that takes it next level. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">While I usually serve this bananas fosters sauce over vanilla ice cream, it can also be served over pancakes, crepes, French toast, cakes, or bread pudding. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"></div><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZslMR1H-18UjEMd9HRdL3TOqRw6g75fEDOAjCHewTmVlFM32YpnU0lQPMJSApq0Ap69oTIFMROIrAlie20ks6toj0UFV5IBv-3_6GHOmSCyT90FkPGfGxtC0jQwvEZq__0saF1Jhw9H_gzcuL6GAtAo_s2pg_85-F_8VU03zmMnfuIMofvRRfBs/s3207/C1B1A341-D66C-40E8-B0A9-F137DB352BCB.jpeg" imageanchor="1" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3207" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZslMR1H-18UjEMd9HRdL3TOqRw6g75fEDOAjCHewTmVlFM32YpnU0lQPMJSApq0Ap69oTIFMROIrAlie20ks6toj0UFV5IBv-3_6GHOmSCyT90FkPGfGxtC0jQwvEZq__0saF1Jhw9H_gzcuL6GAtAo_s2pg_85-F_8VU03zmMnfuIMofvRRfBs/w378-h400/C1B1A341-D66C-40E8-B0A9-F137DB352BCB.jpeg" width="378" /></a></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OmtNJvHwhnLFS_x5Mr0f6ldoHllard8vzUIcpWqn8HLOwtXy_6JIaDegmWhjE82g81ANPkiSG91xBcEG2_29gWU2wP45Y92duRS9Q04Lt9kzDFQTgsUC2kRVd8rnR4HV8A1nMR4rqdR2j2oXdYvC_OKEEpgvC-X5uflaPq77CWFfxAP7-bWs7NE/s3229/17E4D617-4762-43CA-93AC-76072CE396D1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3229" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OmtNJvHwhnLFS_x5Mr0f6ldoHllard8vzUIcpWqn8HLOwtXy_6JIaDegmWhjE82g81ANPkiSG91xBcEG2_29gWU2wP45Y92duRS9Q04Lt9kzDFQTgsUC2kRVd8rnR4HV8A1nMR4rqdR2j2oXdYvC_OKEEpgvC-X5uflaPq77CWFfxAP7-bWs7NE/w375-h400/17E4D617-4762-43CA-93AC-76072CE396D1.jpeg" width="375" /></a></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><div class="separator" style="clear: both; text-align: center;"></div><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleEmphasizedBody; font-weight: bold;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleEmphasizedBody; font-weight: bold;">Nutty Bananas Foster</span><span class="s1" style="font-family: UICTFontTextStyleBody;"> </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">4 tablespoons butter </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1/2 cup brown sugar</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1/2 tsp. cinnamon </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">3 bananas, sliced </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">*3 tablespoons dark rum (optional) </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1/2 cup chopped, toasted, pecans </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Melt the butter in a sauté pan over medium heat. Stir in the brown sugar and cinnamon and let the sugar dissolve </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Add in sliced bananas and stir gently. Let cook about 2 minutes. <span class="Apple-converted-space"> </span>It will seem like there isn’t enough sauce at first, but as the bananas cook down a little they will release so moisture and it will become more saucy. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">*Optional after the bananas have been added and cooked for about 2 minutes, add the rum to the pan and light to flambé. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"> </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Stir in the toasted pecans. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Serve over vanilla ice cream </span></p>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-49220644891250631472022-11-16T14:52:00.005-07:002022-11-16T15:10:31.985-07:00Pumpkin Spice Chex Treats <p></p><div class="separator" style="clear: both; text-align: center;"><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px; text-align: left;">If you like the idea of making a seasonal Fall dessert but aren’t down with the idea of</span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px; text-align: left;"> </span><span style="text-align: left;"> </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px; text-align: left;">actually baking, this is the dessert for you! These pumpkin spice Chex treats are as easy as opening a few bags and stirring. That’s pretty much it.</span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px; text-align: left;"> </span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIx1j4tZgTXsp-obwqmh44bM5J4k75SaDasWL7qFaIqlokAZKllKRPgnQPiEE0GDHh2o1sfsEh8F7nYNIGsQTAh8R6ZUInxOJrcDz2AsupScTzaXA_ASXflgJoV8rTT2wxhCZQyQmLS1y_gGHReQUx_Xnp6najdOPLLItN-99tdq2jFxwm-2omHws/s2048/D2CA742F-0BB3-4B98-93AC-A1803D98C0B5.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIx1j4tZgTXsp-obwqmh44bM5J4k75SaDasWL7qFaIqlokAZKllKRPgnQPiEE0GDHh2o1sfsEh8F7nYNIGsQTAh8R6ZUInxOJrcDz2AsupScTzaXA_ASXflgJoV8rTT2wxhCZQyQmLS1y_gGHReQUx_Xnp6najdOPLLItN-99tdq2jFxwm-2omHws/w300-h400/D2CA742F-0BB3-4B98-93AC-A1803D98C0B5.png" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">I chose cinnamon Chex over the traditional krispies because..</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">A. Cinnamon </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">B. Chex has more of a crunch rather than just a light crisp (I’m sorry, “Krisp”) that I enjoy </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">C. After already knowing I loved A & B, I made them and realized that I also love that Chex are hollow inside. It makes for a great texture as you bite into them. Me likey. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">I’ve gotten pumpkin spice marshmallows at both Walmart and 99c Only. Of course, you could always do regular marshmallows and add your own spice mix, but buying these makes it even easier. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbKuEWGp1-MUBKTVInSvK6tMvTUkxiEJZXkJuVLVMc9G54dO2Ndwxfmnx25G6lkyl5wL7S-mBpC0GavA7xJBC-M4OZHxKCvpWsigu86sNU3GDvwpGoSN-bvtdFqFfJnoLTVxDhkE0AURTMOtaBxMfFgt78BJR7YBbqogbiLinbj3aAN-OUVL6CAI/s3000/438DC861-B5C9-40FA-BB56-5E68B02D04F7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbKuEWGp1-MUBKTVInSvK6tMvTUkxiEJZXkJuVLVMc9G54dO2Ndwxfmnx25G6lkyl5wL7S-mBpC0GavA7xJBC-M4OZHxKCvpWsigu86sNU3GDvwpGoSN-bvtdFqFfJnoLTVxDhkE0AURTMOtaBxMfFgt78BJR7YBbqogbiLinbj3aAN-OUVL6CAI/s320/438DC861-B5C9-40FA-BB56-5E68B02D04F7.jpeg" width="320" /></a><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKA36_JFpVrS7OACuz4m-zyDMGnsPpsGLV_NEe1hMsa2axil6xwVJL5vGMn4ihiMtOyRLjrlgm7I3CK2jRIp4pJLfvkygJ590JxqupAi0dbJdvn7_NEkMOS8K6IoCCLSiI4OdEZJy75iXC2DSSs0sMHTFqxRfRy2tOJZxWVhshUOfS3Wum1qT4ks/s500/06E65F80-31A4-4D65-B09D-CAEE7294B83D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="483" data-original-width="500" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKA36_JFpVrS7OACuz4m-zyDMGnsPpsGLV_NEe1hMsa2axil6xwVJL5vGMn4ihiMtOyRLjrlgm7I3CK2jRIp4pJLfvkygJ590JxqupAi0dbJdvn7_NEkMOS8K6IoCCLSiI4OdEZJy75iXC2DSSs0sMHTFqxRfRy2tOJZxWVhshUOfS3Wum1qT4ks/s320/06E65F80-31A4-4D65-B09D-CAEE7294B83D.jpeg" width="320" /></a><br /><br /><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><b>Pumpkin Spice Chex Treats </b></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1 stick butter (1/2 cup)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">2-8oz bags pumpkin spice marshmallows </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1 tsp vanilla </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">8 cups cinnamon Chex </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">In a pot melt the butter over low heat. Add in your marshmallows and melt them down, stirring often. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Stir in your vanilla extract and then pour in your Chex. Fold carefully to coat the cereal evenly. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Spread into a 9x13 pan sprayed with nonstick spray. Disperse evenly but don’t press them into place so as not to make the treats too dense and hard. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">*You can also use a 10 inch square pan if you like your treats thicker. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YpODiwY4wWHSTP_mPAJPfpD9IgdAZ7bZLHuly2ybfgyKZPztM13ChX7Jlq9CzXGkyzL89z520VkKSHeOBxAUgn3w-MwbpFmy59TMGCYnrRHvmJdWH-viN8-U8xwyXLEUlMUhSBeD0xgAv-ARX9i4ldeh2W8upj5P0eCMwIELpTZlfnTiWqRCn94/s4032/6386E967-BE84-4436-957D-6B6CE0DF8883.jpeg" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YpODiwY4wWHSTP_mPAJPfpD9IgdAZ7bZLHuly2ybfgyKZPztM13ChX7Jlq9CzXGkyzL89z520VkKSHeOBxAUgn3w-MwbpFmy59TMGCYnrRHvmJdWH-viN8-U8xwyXLEUlMUhSBeD0xgAv-ARX9i4ldeh2W8upj5P0eCMwIELpTZlfnTiWqRCn94/s320/6386E967-BE84-4436-957D-6B6CE0DF8883.jpeg" width="240" /></a></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-ljqBcd2ByOxfKYfQ6zXBUsuM09ueiqr7vLIzydrfFp4bjPnGJWqsu7_k7-DecG6vH1mnMtYvbtndJvXkLAUJJgM_kcvJl0XgsnI_xaxVvIMVDOFEhwuOk8xn2WX-VZY8EnCwyjsV5yPcpUb4sPFRaeCzG2m9ToSLA-OU532a0UUrf7i4N9N0As/s4032/B5918AF6-AAA4-494A-8F56-3F91034EACE9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-ljqBcd2ByOxfKYfQ6zXBUsuM09ueiqr7vLIzydrfFp4bjPnGJWqsu7_k7-DecG6vH1mnMtYvbtndJvXkLAUJJgM_kcvJl0XgsnI_xaxVvIMVDOFEhwuOk8xn2WX-VZY8EnCwyjsV5yPcpUb4sPFRaeCzG2m9ToSLA-OU532a0UUrf7i4N9N0As/s320/B5918AF6-AAA4-494A-8F56-3F91034EACE9.jpeg" width="240" /></a></div><br /><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipB0UHytzJjHE0ZJFDwSbxCYn3ElcYX7G9aKW6H-Y4mHSxTzPdXP7xmzhvKpaHljrWiySCmtMYJzFpfpBgc1JKlRVyqGZzhZH1rzCkoEXBANe_wbcID6LRpbx4q2UaLsr7p99WOKD4xRgoEPDA-0iRT1GOhXyv0Fv9FukCR6dzoIn327fUdCMB08Q/s4032/3196AB2B-DB26-42A6-BBDE-D8F10E363DCD.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipB0UHytzJjHE0ZJFDwSbxCYn3ElcYX7G9aKW6H-Y4mHSxTzPdXP7xmzhvKpaHljrWiySCmtMYJzFpfpBgc1JKlRVyqGZzhZH1rzCkoEXBANe_wbcID6LRpbx4q2UaLsr7p99WOKD4xRgoEPDA-0iRT1GOhXyv0Fv9FukCR6dzoIn327fUdCMB08Q/s320/3196AB2B-DB26-42A6-BBDE-D8F10E363DCD.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The texture I love from the Chex being hollow </td></tr></tbody></table></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-47353742235332503432022-10-25T18:14:00.002-07:002022-10-25T18:14:09.039-07:00Cinnamon Crunch Pumpkin Bread <p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><span style="caret-color: rgb(255, 255, 255); font-size: 17px; text-align: left;">About 7 months ago I created a Cinnamon Crunch Banana Bread recipe and I fell deeply in love! I know I had to “crunchify” all my quick bread recipes now and with it being Fall it’s pumpkin’s turn. What’s not to like? Moist (sorry…I know a lot of people hate that word but what else do you say? Lol) and lightly spiced cake made even better with the crunch<span style="color: white;"> </span>of </span><span style="caret-color: rgb(255, 255, 255); font-size: 17px; text-align: left;">cinnamon sugar and butter. </span></span></div><p></p><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">Of course, you could always skip the butter and cinnamon sugar exterior (but why would you??) because the pumpkin bread on its own is delicious. This recipe yields two loaves so you could always cinnamon sugar one and leave the other plain. When left plain it’s great served warm with a little<span style="color: white;"> </span>butter. </span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">This bread is extra moist with just a half cup of oil (for two loafs!) because of the pumpkin and applesauce. I also tent the bread lightly with foil while it cools which locks in the moisture even more. </span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">Hope you enjoy it!</span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDCgCPkUZRqwgMDm63BjsuOr2TfhE4mYw7wLDK4vx2JeR4Mu5XQvxh1O2ZSmW90x0gUZVSmjgIKtA9GDnXZE540Ne44yIp19EIunf0ux6kr6T5jXhkSTAz8xJ4VWhPWN91ZMBlPYkghZPwDLcBSeEhO58m06-AU0sDo3Ioey0EZr9CuFB9WrMp_8/s2048/23AD15EC-8356-4643-8525-3E22AE279B7F.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDCgCPkUZRqwgMDm63BjsuOr2TfhE4mYw7wLDK4vx2JeR4Mu5XQvxh1O2ZSmW90x0gUZVSmjgIKtA9GDnXZE540Ne44yIp19EIunf0ux6kr6T5jXhkSTAz8xJ4VWhPWN91ZMBlPYkghZPwDLcBSeEhO58m06-AU0sDo3Ioey0EZr9CuFB9WrMp_8/s320/23AD15EC-8356-4643-8525-3E22AE279B7F.png" width="240" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><b><span style="font-family: verdana;">Cinnamon Crunch Pumpkin Bread </span></b></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><b><span style="font-family: verdana;"><br /></span></b></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">1- 15oz can pumpkin (NOT pumpkin pie filling)</span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">4 eggs</span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">1/2 cup neutral tasting oil</span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">1 1/2 cup applesauce </span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">1 1/2 cups brown sugar</span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">1 1/2 cups granulated sugar </span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">1 tb Vanilla extract </span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">3 1/2 cups all purpose flour </span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">2 tsp baking soda</span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">1 tsp salt </span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">2 tsp cinnamon </span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">1 tsp nutmeg </span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">1 tsp ginger I</span></div><div style="caret-color: rgb(255, 255, 255); color: white; font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u>Coating</u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">1 cup Granulated sugar</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">1 1/2 tsp. Cinnamon</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">1 stick Butter, melted </span></p><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">Whisk together the pumpkin, eggs, applesauce, oil, sugars, and vanilla until well combined. </span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">In a large bowl stir together the dry ingredients. Pour in the wet ingredients and gently fold to combine. Do not overmix or your bread will be tough. (This goes for all quick breads) </span></div><div style="caret-color: rgb(255, 255, 255); color: white; font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); color: white; font-size: 17px;"><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•Preheat oven to 325 and prepare two 9x5 loaf pans with nonstick spray or shortening. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•Divide the batter into the two prepared loaf pans and bake at 325 for 1 hour or until the center is completely set and a toothpick comes out clean. Low and slow is the way to keep your bread from getting to dark and crispy before it is cooked all the way through. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•Remove loaves from pans and cool on wire rack</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">*<i>Optional Step</i>* Lightly tent the loaves on the cooling rack with foil until cool. This helps lock in moisture. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-size: large;"><span style="font-family: verdana;">•Mix your cinnamon and granulated sugar together and transfer to a plate or container large enough for an entire loaf to fit into. </span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•Brush your loaf with melted butter and roll and press it into the cinnamon sugar mixture, coating the top and sides of the loaf. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•I like to give the sides of the loaf just one coating, but 2-3 coats of butter and sugar on the top of the bread. Do whatever you prefer! I like a thick, crunchy sugar crust on top. I also like to end with butter brushed on the top of the bread. This will keep the cinnamon sugar from sprinkling off and “glues” the crust in place so to speak. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGygHU0mPJ5dLlUyjk4oE3k2stQCbMK2CnF44H179L3e93rFsywlLtOIRWWImtgUKcSN-HmjCUo73w48FQpH0rAOAq_OIy8qqt7xgB6ZK9CPdnNeKdMgFB3Gv536iEiTsU1SzNGHaK7LOHsh5WzvPqANQzDL3r9bdRiouHE6do1tzWIMyl41GD0Kc/s4032/6F9B6575-5EF0-41FD-A476-74B587F8EC71.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGygHU0mPJ5dLlUyjk4oE3k2stQCbMK2CnF44H179L3e93rFsywlLtOIRWWImtgUKcSN-HmjCUo73w48FQpH0rAOAq_OIy8qqt7xgB6ZK9CPdnNeKdMgFB3Gv536iEiTsU1SzNGHaK7LOHsh5WzvPqANQzDL3r9bdRiouHE6do1tzWIMyl41GD0Kc/s320/6F9B6575-5EF0-41FD-A476-74B587F8EC71.jpeg" width="240" /></a></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><br /></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgAORejtmvZ6ujEgF4kRnnff4nJzuR0C8NS_DBqhBp92DdGYI5iGLvObYQrqWP53IUOMZa1Qi6trIlaKuGrwYsL1CQ7n0Lz6gqS1lN4oNLtnIqnP_qOAxB4zjQaDs4d27NFqjmLs7VUVt8GN3ZLgiKTwvj2K0JHJ7rCHxuIERUanSpBFL5qIH3jM/s4032/35C3BEAA-8455-4DE5-9A22-C5F868508C2A.jpeg" imageanchor="1" style="font-family: verdana; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgAORejtmvZ6ujEgF4kRnnff4nJzuR0C8NS_DBqhBp92DdGYI5iGLvObYQrqWP53IUOMZa1Qi6trIlaKuGrwYsL1CQ7n0Lz6gqS1lN4oNLtnIqnP_qOAxB4zjQaDs4d27NFqjmLs7VUVt8GN3ZLgiKTwvj2K0JHJ7rCHxuIERUanSpBFL5qIH3jM/s320/35C3BEAA-8455-4DE5-9A22-C5F868508C2A.jpeg" width="240" /></a></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><br /></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHWgAGbeZBcSo8usO5-obuiNabGFrfxqLmX6PzlG13btMB1OCugVIXjIhsrT8XAcJIVXjSLuh_nYDxrfQ1iZs-IvbPn2C8F7iByo1nqPdR9dWXIaxN1RAl3megXfcWWsrAtqBQLPpFbz21k0X5DtLC1tRhj3wJayJUFXzPs5wHR6RGLHkxo6ato0/s4032/C402D17B-A1BD-4FBF-A888-ABE4D2C997F9.jpeg" imageanchor="1" style="font-family: verdana; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHWgAGbeZBcSo8usO5-obuiNabGFrfxqLmX6PzlG13btMB1OCugVIXjIhsrT8XAcJIVXjSLuh_nYDxrfQ1iZs-IvbPn2C8F7iByo1nqPdR9dWXIaxN1RAl3megXfcWWsrAtqBQLPpFbz21k0X5DtLC1tRhj3wJayJUFXzPs5wHR6RGLHkxo6ato0/s320/C402D17B-A1BD-4FBF-A888-ABE4D2C997F9.jpeg" width="240" /></a></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-22962038028840600792022-10-13T13:50:00.004-07:002022-10-13T13:50:58.446-07:00That One Soup From that Chain Restaurant with the Endless Salad & Breadsticks<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUe6exvZtuOOwEVYGW_HnceEBd9kGHa2cDiusmHYgXi5TxrSNrMEHNddeADE691Mp6wTNGtJ7dvTSHzcj6YIbBXAHd06jOxOegmKTpO3sFyQQPZXqHXUvJuDMx3xShDZmyoEB5tiRYGlEC3kGp9sfhyltKv90lbM9_zWodPTlRBgi73tJdvYn_7k/s1500/F04A115E-652A-414A-964F-52114EE00C95.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUe6exvZtuOOwEVYGW_HnceEBd9kGHa2cDiusmHYgXi5TxrSNrMEHNddeADE691Mp6wTNGtJ7dvTSHzcj6YIbBXAHd06jOxOegmKTpO3sFyQQPZXqHXUvJuDMx3xShDZmyoEB5tiRYGlEC3kGp9sfhyltKv90lbM9_zWodPTlRBgi73tJdvYn_7k/w266-h400/F04A115E-652A-414A-964F-52114EE00C95.png" width="266" /></a></div><br /><p></p><p><span style="font-family: verdana; font-size: medium;"> <span style="-webkit-text-size-adjust: auto;">As the title states, this is my version of that one soup from that one chain restaurant with the endless salad and mediocre breadsticks. Every time I say that people recoil in disbelief but I just don’t get the hype over the bread. Oh well 🤷🏻♀️</span></span></p><div style="-webkit-text-size-adjust: auto;"><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255);"><span style="font-family: verdana; font-size: medium;">About the soup, I’ve actually never even had it from the restaurant. I’ve probably only even eaten there 4 times in my 32 years of life and and it’s been at least since I was a teenager. Even though I’ve never had it, I’ve sure heard a lot about their Tuscan soup, so I decided to make it at home. </span></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><br /></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255);"><span style="font-family: verdana; font-size: medium;">I looked up copycat recipes to get an idea but bumped up the flavor. Based on the ingrendients listed I felt like it needed a little boost. Now, I can’t say how mine compares to the actual restaurant version, but I can say that everyone loves it. Whenever I make it people ask for the recipe and The Boy LOVES. Yesterday, there was a cold snap here in Phoenix and it was <i><b>only</b></i> 93 degrees, so I broke out my Dutch oven to make it. </span></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255);"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255);"><span style="font-family: verdana; font-size: medium;">Hope you enjoy it! </span></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><br /></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><b>My Version of Zuppa Toscano</b></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><br /></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">1 pound bacon, medium diced </div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">1 pound Italian sausage</div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">1 Onion, medium diced </div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">4 Cloves garlic, minced </div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">2 tsp. Dried basil</div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">2 tsp. Italian seasoning </div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">2 1/2 pounds peeled and medium diced potatoes</div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">2-48oz boxes chicken broth (12 cups)</div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">1 tsp. Red pepper flake (optional. Or use spicy Italian sausage)</div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">1 cup heavy creamy </div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">5 tb. Cornstarch mixed with 5 tb water (optional)</div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">3 handfuls of torn or roughly chopped kale, thick stems removed (you can also use frozen chopped kale or spinach)</div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); color: white; font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="caret-color: rgb(0, 0, 0); color: black;">Pepper to taste </span></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); color: white; font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="caret-color: rgb(0, 0, 0); color: black;">2 tsp. Kosher salt**</span></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><br /></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">•In your soup pot, crisp the diced bacon. Remove the crisped bacon and let drain on paper towels, reserving for later.</div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><br /></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">•Crumble and brown the Italian sausage in the bacon fat. </div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><br /></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">•After the sausage is cooked, add the diced onion and cook until soft and translucent. </div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><br /></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">•At this point, drain any excess fat. </div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><br /></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">•Stir in your minced garlic, basil, and Italian seasoning and stir cooking for about a minute letting it become fragrant but not letting the garlic brown. </div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><br /></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">•Pour in your broth and stir in the red pepper flakes and potatoes. </div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><br /></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">•Bring to a boil and let simmer until potatoes are soft, then pour in the cream. </div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;"><br /></span></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">•Mix your 5 tb of cornstarch with equal parts water to create a slurry. Pour this into the boiling soup. This is optional, but I like this additional step. It won’t thicken it enough to be like a chowder, it will still be more of a brothy soup. However, it adds just just enough body to help it coat the potatoes and other ingredients and acts as an emulsifier with any remaining fat. It also Keeps the broth and cream emulsified together as well .</span></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><br /></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">•Season with pepper to taste and kosher salt</div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">**I ended up using 2 tsp Kosher salt but it all depends on how salty your bacon and broth are. <span style="color: white;"> </span>Start with less and season to taste. </div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><br /></div><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;">•Remove from the heat and stir in the reserved bacon and the kale. The residual heat will wilt the kale but keep the vibrant green color. </div></div><br class="Apple-interchange-newline" style="-webkit-text-size-adjust: auto;" /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBF6xdIRza0AskSaZtWxjQ3n1MxD89NKvvFJUwg17CiSk03epD3IqDZ_lPvbYy_d7096CpDv2dnxDOXcqeJv9MG_x5GOos7pBAKae0d3gGkzHDP43f2Am0kWz0PYAnbVw5FbpO0oPqlbiGOHIjo9cjSwVUXS2Ifq0JeZJ7VJs9ktPJ8ItHoz22ako/s3395/80C7D57B-5D7A-4CDE-BDC2-261C18690258.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3395" data-original-width="2997" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBF6xdIRza0AskSaZtWxjQ3n1MxD89NKvvFJUwg17CiSk03epD3IqDZ_lPvbYy_d7096CpDv2dnxDOXcqeJv9MG_x5GOos7pBAKae0d3gGkzHDP43f2Am0kWz0PYAnbVw5FbpO0oPqlbiGOHIjo9cjSwVUXS2Ifq0JeZJ7VJs9ktPJ8ItHoz22ako/s320/80C7D57B-5D7A-4CDE-BDC2-261C18690258.jpeg" width="282" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQb1vUKUnjSd-qUfYl-xC4tTfQ7FDOfFme9mjr2EFEwocFl0q8MUKsmSsn7TBs2e0ghhqzdnxDRefgqK3p0ZPxG03OagirtWVmt9YyVOhm_OV6M_gpLbQfjf0y7z1G8sIVgHA6scXs5gO0wbGbg23USIFEPBPSm3311m9qs-64_HA45lbEvcBu5k/s4032/FCF5745F-A76D-4EAD-8422-2BD113E389E6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQb1vUKUnjSd-qUfYl-xC4tTfQ7FDOfFme9mjr2EFEwocFl0q8MUKsmSsn7TBs2e0ghhqzdnxDRefgqK3p0ZPxG03OagirtWVmt9YyVOhm_OV6M_gpLbQfjf0y7z1G8sIVgHA6scXs5gO0wbGbg23USIFEPBPSm3311m9qs-64_HA45lbEvcBu5k/s320/FCF5745F-A76D-4EAD-8422-2BD113E389E6.jpeg" width="240" /></a></div><br /><div><br /></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-73288710702734191752022-09-02T14:44:00.007-07:002022-09-02T14:44:59.787-07:00Elote Inspired Pasta Salad <p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: left;">One of my favorite ways to get creative with food is<span style="color: white;"> </span></span><span style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: left;">to pull the flavors from one thing that I love and do a mash up with something else that I love. I love elote and I love pasta salad, so let’s make elote inspired pasta salad!</span></div></div><p></p><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">Clearly, this is in no way traditional nor am I trying to pass it off as such. It’s simply a way to bring the flavors I love in elote to a summer pasta salad. A fun variation to throw into your pasta salad rotation. </span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">As far as the corn goes, use whatever you have! Whether it’s thawed frozen corn, from the can, or straight off the cob, any will work for this recipe. </span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">If you want to bump up the flavor even more you can grill the corn (if on the cob) or even sear it in a hot pan for a little char. I didn’t do it this time but it adds a little extra flavor that I love. </span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAk_L5FkjRL-HRoQ5yl5oMMemuFOjfvMlYA0R4FMCFw-GNIsfwBoIUe0-8Lo4i0IFkgcxfEirGkIFlAOG_oDn5OdTts_F-3pjFofRFwt8k8Z9OHBQIb5yQqyC-_SOqT1MpayitvSBM8mKqCb-OQXw3OY8CPZq6rk7uEwreq0KOH3uhgYx05s4APk/s1920/2116F7E9-3860-4928-BEA3-E2B49DCD8982.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAk_L5FkjRL-HRoQ5yl5oMMemuFOjfvMlYA0R4FMCFw-GNIsfwBoIUe0-8Lo4i0IFkgcxfEirGkIFlAOG_oDn5OdTts_F-3pjFofRFwt8k8Z9OHBQIb5yQqyC-_SOqT1MpayitvSBM8mKqCb-OQXw3OY8CPZq6rk7uEwreq0KOH3uhgYx05s4APk/w225-h400/2116F7E9-3860-4928-BEA3-E2B49DCD8982.jpeg" width="225" /></a></div><br /><span style="background-color: white;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><b style="background-color: white;">Elote Inspired Pasta Salad </b></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><b style="background-color: white;"><br /></b></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">1 pound pasta of choice, cooked and cooled</span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">4 cups corn (thawed frozen, canned, or off the cob…any will work)</span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">1 cup red onion, small diced</span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">1 bunch cilantro, chopped (about 3/4 cup)</span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">1 cup Cotija cheese (may use grated Parmesan as a substitute) </span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><u style="background-color: white;">Dressing</u></div><div style="caret-color: rgb(255, 255, 255); color: white; font-family: UICTFontTextStyleBody; font-size: 17px;"><u style="background-color: black;"><br /></u></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">1 cup sour cream </span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">1/2 cup Mayo</span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">2 limes, zested and juiced</span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">2 tsp. Kosher salt </span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">1 tsp. cumin </span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">2 tsp. chili powder </span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">2 tsp. garlic powder </span></div><div style="caret-color: rgb(255, 255, 255); color: white; font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: black;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">In a small bowl, whisk together the sour cream, Mayo, lime zest, lime juice, kosher salt, cumin, chili powder, and garlic powder until well combined. </span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">In a large bowl, gently toss together the cooked pasta, diced red onion, corn, cilantro, and cotija cheese (reserve a little for garnishing the top of you'd like)</span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;">Pour the dressing over the pasta mixture and gently fold to coat and combine. Serve chilled. </span></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0ebgKXTNqnWBdD1kAr1kk8aOj0ileD7bJVCRd9VypLbbAEfCsSBBrIiWmKgrYBAfsgrzuKiFhG995kMWTCrNRjeH6JCiOaWjPSQ0X-vt-mz8wF70EYkDuHq3TZASqWcxxmAWtUOmfd-6n6-LnhE222_MLmtSriXFiC_LxgR5CvyVq-5kyT8cFJg/s4032/5C5F07D0-4F7B-44B9-8F33-D68A0E5DD1DB.jpeg" imageanchor="1" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0ebgKXTNqnWBdD1kAr1kk8aOj0ileD7bJVCRd9VypLbbAEfCsSBBrIiWmKgrYBAfsgrzuKiFhG995kMWTCrNRjeH6JCiOaWjPSQ0X-vt-mz8wF70EYkDuHq3TZASqWcxxmAWtUOmfd-6n6-LnhE222_MLmtSriXFiC_LxgR5CvyVq-5kyT8cFJg/w240-h320/5C5F07D0-4F7B-44B9-8F33-D68A0E5DD1DB.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjRxQaKDOXgXoiwdwLMZo6V8Wzkm3r4Mo9D2z3h9DzhCXlSqvxMSp5V7LmKkpi0xu-TP113Fcp2e1ggCUY72gK54DFePaJwIBHP6-905YBiMVvrT9Ci1lYwiLlFxpahczWreNdsEZCT8yj7o3QYGjmd2SKaSx9eiYY3HI_xvglluVYEnM4zNxdeg/s4032/C59AA1C5-6763-42E9-B86C-5E9026611BDC.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjRxQaKDOXgXoiwdwLMZo6V8Wzkm3r4Mo9D2z3h9DzhCXlSqvxMSp5V7LmKkpi0xu-TP113Fcp2e1ggCUY72gK54DFePaJwIBHP6-905YBiMVvrT9Ci1lYwiLlFxpahczWreNdsEZCT8yj7o3QYGjmd2SKaSx9eiYY3HI_xvglluVYEnM4zNxdeg/s320/C59AA1C5-6763-42E9-B86C-5E9026611BDC.jpeg" width="240" /></a></div><div style="caret-color: rgb(255, 255, 255); font-family: UICTFontTextStyleBody; font-size: 17px;"></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com1tag:blogger.com,1999:blog-8926322457460319445.post-76497581337558034782022-06-14T15:43:00.004-07:002022-06-14T15:43:54.082-07:00The Key to Making the BEST Egg Salad <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><span class="s2" style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px;">Look, I hate to be the type of person who tells people that they’re doing it wrong, but….you’re doing it wrong </span><span class="s3" style="-webkit-text-size-adjust: auto; font-size: 17px;">😜</span><span class="s2" style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px;">. At least most of you judging by what I’ve seen with my own eyes and the recipes I’ve read online. There’s a way to make your egg salad soooo much better! </span><p></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">The key is simple: treat it just like you would deviled eggs. That means separating the yolks from the whites. Yes, it’s that simple but makes ALL the difference! By separating the two it makes for a much more rich and creamy egg salad that requires less Mayo. Instead of just chopping your eggs whole, the yolks are mashed and mixed with the Mayo and mustard. <span class="Apple-converted-space"> </span>You’re essentially just creating deviled egg filling and then folding in your chopped egg and other adds ins that you like. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">I like to chop my egg whites very finely (it all blends together better that way) and personally like the addition of celery and onion to my egg salad. You can leave it out if you want to, but I love the added crunch from the celery and zing from the onion. It gives it a little something extra. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">There you have it…that’s the secret! Thick and creamy egg salad that can’t be beat. I prefer to eat my egg salad with crackers or open face on toasted bread. I like textural difference that crackers and toast offer as opposed to it all being soft. (Old school tea sandwiches on soft, untoasted white bread is not my favorite)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrMogGx3P8IObqeimqaUIYLj_6Lv13s86QPZL9r3zImOFU7V783tJPzKiiaETNHmCldCvXlrqGkjitve4kttjqztnQPAChg0EMmo_ma9fr7qCGTGB_2M8Vm1czHg1xYdYBCXpVPU0UMykiMmpwSqS_H19Vs7rnI7jxib9i6rIIZPEnd2OwHo2r4g/s1500/430FCABD-7A6E-4818-A42C-468DED745605.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrMogGx3P8IObqeimqaUIYLj_6Lv13s86QPZL9r3zImOFU7V783tJPzKiiaETNHmCldCvXlrqGkjitve4kttjqztnQPAChg0EMmo_ma9fr7qCGTGB_2M8Vm1czHg1xYdYBCXpVPU0UMykiMmpwSqS_H19Vs7rnI7jxib9i6rIIZPEnd2OwHo2r4g/w266-h400/430FCABD-7A6E-4818-A42C-468DED745605.png" width="266" /></a></div><br /><p></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s4" style="font-family: UICTFontTextStyleEmphasizedBody; font-weight: bold;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s4" style="font-family: UICTFontTextStyleEmphasizedBody; font-weight: bold;">The Best Egg Salad </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">6 Eggs, hard boiled and peeled </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">3 Tb. Mayo</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1 Tb. Dijon mustard </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1 Tb. Yellow mustard </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1/4 tsp. Kosher salt </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Pepper to taste</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1/8 cup Celery, finely diced </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1/8 cup Onion, finely diced </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Slice your eggs in half and separate the yolks from the whites and place in a bowl. Mash the yolks well with the back of a fork. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Mix the Mayo, dijon, yellow mustard, salt, and pepper into the yolks. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Finely dice the egg egg whites. Fold the egg whites, onion, and celery into the yolk/Mayo/mustard mixture. Enjoy!</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztL4ks49PVEn3FTe8Gku-RIygpXuvzB2dny0GQNxEYo3ny9FDN4iy3FEXvsyara6oywnq5sO3vTZ9c_E6QijsXlERg5j4Sk0o9iy9vrweC_HeQqHHD-WeiF5pJQAidF-Xg37oxt-Gwu_Oh-H1-RJEtZ-NwIlCEZmXQ6iJPiOJZOqEsHajW_cQbOk/s3234/BE7406D8-B843-4846-94CA-A4682F53D4CF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3234" data-original-width="2990" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztL4ks49PVEn3FTe8Gku-RIygpXuvzB2dny0GQNxEYo3ny9FDN4iy3FEXvsyara6oywnq5sO3vTZ9c_E6QijsXlERg5j4Sk0o9iy9vrweC_HeQqHHD-WeiF5pJQAidF-Xg37oxt-Gwu_Oh-H1-RJEtZ-NwIlCEZmXQ6iJPiOJZOqEsHajW_cQbOk/s320/BE7406D8-B843-4846-94CA-A4682F53D4CF.jpeg" width="296" /></a></div><br /><span class="s2" style="font-family: UICTFontTextStyleBody;"><br /></span><p></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwyyZrhNuuXxTSsaPP8wAV39chR_BpTqMWwwP87LgdlKE6Pcks-txD2p9nBn4eEpyaesufDQrmQdLgM4l45vQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe><span class="s2" style="font-family: UICTFontTextStyleBody;"></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 9px 0px 8px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span></p>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-24756115491398666672022-05-27T15:26:00.002-07:002022-05-27T15:26:57.922-07:00Juicy Hamburger Patties and Burger Sauce <p><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; color: #222222;">There’s nothing quite like a good burger. It’s one of those things I can eat fairly often without getting sick of it. I like them both piled high with lots of fancy toppings, or simple with just pickles and ketchup like when I was a kid. </span></span></p><p><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; color: #222222;"><br /></span></span></p><p><span style="font-family: verdana; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSgT3tawf6TLwPrg_ZDAuRmeiH3L2rY_IR4Psb_xIyLS216A8lK0TfAKXQziJsT41VBxmmd7cyoRqezp7A983pvD-VG_ThLoC_0P-PlRu3FD8OgyHkm9FuCNFRd68Y6RrxYbo39uX6KJkAMnp9njmThCfooBJQin44pK6sLi1hSV8IdUg163pH94/s2048/5A4268A0-B62C-4EF1-99DC-EFC2358FA539.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSgT3tawf6TLwPrg_ZDAuRmeiH3L2rY_IR4Psb_xIyLS216A8lK0TfAKXQziJsT41VBxmmd7cyoRqezp7A983pvD-VG_ThLoC_0P-PlRu3FD8OgyHkm9FuCNFRd68Y6RrxYbo39uX6KJkAMnp9njmThCfooBJQin44pK6sLi1hSV8IdUg163pH94/w300-h400/5A4268A0-B62C-4EF1-99DC-EFC2358FA539.PNG" width="300" /></a></span></div><span style="font-family: verdana; font-size: medium;"><br /><span style="background-color: white; color: #222222;"><br /></span></span><p></p><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">When I’m making burgers at home I have a go to mix for the meat. I know it’s more convenient to buy the frozen preformed patties, but most of the time they turn out kind of chewy like a puck and tasteless. I promise the few extra steps of making your own are totally worth it! You get a burger that’s well seasoned and stays nice and moist. </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><b><span style="font-family: verdana; font-size: medium;">The Burger Mix</span></b></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">Normally I don’t buy a ton of premixed spice blends. I prefer to mix my own, but this McCormick Hamburger seasoning is one I make an exception for. </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gzdFPmVPhKLp1d0V2if-ir2l4sBiAxwpQYaqAF5em4Yvm9KpqlocKrj982MDaOcNz6fFyoLo-_EN5Oxy8sRLW88OQnbAjA2k-wcI40T_UQ7ldMdawaY0zTiGsYc-hXxfDe4wLD7xD3lUJcW7qj5RL5x_5yT7-VAnzgun4rNDxVFccok7pMVIKeI/s626/IMG_6722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="626" data-original-width="626" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gzdFPmVPhKLp1d0V2if-ir2l4sBiAxwpQYaqAF5em4Yvm9KpqlocKrj982MDaOcNz6fFyoLo-_EN5Oxy8sRLW88OQnbAjA2k-wcI40T_UQ7ldMdawaY0zTiGsYc-hXxfDe4wLD7xD3lUJcW7qj5RL5x_5yT7-VAnzgun4rNDxVFccok7pMVIKeI/w200-h200/IMG_6722.JPG" width="200" /></a></div><br /></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">This along with garlic powder season the meat perfectly. And then, there’s the other secret ingredient, relish! Yep, I put relish in the meat mixture. Dill please, not sweet. It doesn’t leave your burgers tasting like pickles, but keeps the meat nice and moist. The extra fine dice of relish ensures it mixes through evenly keeping everything evenly moist and delicious. </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">Whether you form then into thick patties, or smash them thin, your burgers will moist and tasty. </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><b><span style="font-family: verdana; font-size: medium;">The Burger Sauce</span></b></div><div style="background-color: white; color: #222222;"><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">I know most burger sauces are the same. They are a pink mixture of Mayo and ketchup and so is this one. But I do have something a little extra, horseradish. Not too much, just enough to add a background zip that you can’t quite put your finger on. And don’t just limit this to burgers, it’s a great fry and onion ring sauce too. </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><b><span style="font-family: verdana; font-size: medium;">Burger Mix Recipe</span></b></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">1 pound 80/20 Ground beef </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">1 tablespoon Hamburger seasoning </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">2 tablespoons Dill pickle relish </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">1 teaspoon Garlic powder </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"> Mix together all ingredients together with your hands and form into patties in whatever size you prefer. Grill or smash on a flattop or pan to your desired doneness.</span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBqO0wKBalJx6siaD-rrTLCqOGeGWLypwRjFOI7yL_uKTM9q0_wZY7O-bCkVVtN0L3EZxEjZGiw7eLYs2qig0bEeh0tPEaKh167AogStTAky_Y5oqenl0h5Z0hhuwg2f2QhA33YciRJC8GWddXqNhzZOoKvf-aNlXGjFXHvXpE7xHN4zYe1sCDr8/s874/IMG_6721.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="874" data-original-width="828" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBqO0wKBalJx6siaD-rrTLCqOGeGWLypwRjFOI7yL_uKTM9q0_wZY7O-bCkVVtN0L3EZxEjZGiw7eLYs2qig0bEeh0tPEaKh167AogStTAky_Y5oqenl0h5Z0hhuwg2f2QhA33YciRJC8GWddXqNhzZOoKvf-aNlXGjFXHvXpE7xHN4zYe1sCDr8/w189-h200/IMG_6721.jpg" width="189" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">You can see the relish bits in the meat. That's what keeps it so moist</td></tr></tbody></table><br /><br /><br /><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuqZaTPb9YiU-OFYtg0gP7jEsq0_c_QP5LuF7eBocNh6nIuOlRvrtobNAgFN45fLUBP4GgGH5MIUsHlQwY9ZyKzev8GxFIPL7T1V_OiNku6WABpuY7WCAUk-mNOE6Eq3IQmD0EDqwEHdQL0En67tvJ-zS2rzgve9WjN9nL15od5Vg2hDsF_z3Zz0/s3024/IMG_6713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2758" data-original-width="3024" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuqZaTPb9YiU-OFYtg0gP7jEsq0_c_QP5LuF7eBocNh6nIuOlRvrtobNAgFN45fLUBP4GgGH5MIUsHlQwY9ZyKzev8GxFIPL7T1V_OiNku6WABpuY7WCAUk-mNOE6Eq3IQmD0EDqwEHdQL0En67tvJ-zS2rzgve9WjN9nL15od5Vg2hDsF_z3Zz0/s320/IMG_6713.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZfX55H8Puy9soVUx2nw8O8wo0kadUKdUEx82YZSitwnLStrCxjmDMvhj4V0xVXUxgCHaWH7I2RjIXqZSfJcxvAMU1HUEj8AM2iNYsr6bDuKAxljuuU8LOjqL4HlN4620upmDAeAgtF_r2-0grTaxmXDL_6QXgeqByd998M9M8N4OJpxNzJkwUP8/s4032/IMG_6643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZfX55H8Puy9soVUx2nw8O8wo0kadUKdUEx82YZSitwnLStrCxjmDMvhj4V0xVXUxgCHaWH7I2RjIXqZSfJcxvAMU1HUEj8AM2iNYsr6bDuKAxljuuU8LOjqL4HlN4620upmDAeAgtF_r2-0grTaxmXDL_6QXgeqByd998M9M8N4OJpxNzJkwUP8/s320/IMG_6643.jpg" width="240" /></a></div><br /><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><b><span style="font-family: verdana; font-size: medium;">Burger Sauce Recipe </span></b></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">1/2 cup Mayo </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">1/4 cup Ketchup </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">1 teaspoon Garlic powder</span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">1/2 teaspoon Kosher salt </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">1 1/2 teaspoons Horseradish </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">1 tablespoon Pickle juice </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">Mix all ingredients well. Serve with burgers, fries, or onion rings.</span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF46jyajVax2HVxsYOquZsqtEbjXH98vMY0Ev4U0PVVCDG-ohCTRi83odiOOJfJB-30z-9IO-lpcCG0g9bJSguoNEpcbyYt-GLPLw0pvk4EE8ocSfcz657NjEIbTOO915MkuXhcFU2GFPXaeqaCnVShR7i9_OkxyElU8F1Nx9kc8wZ3oKdFe-DgRE/s4032/IMG_6622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF46jyajVax2HVxsYOquZsqtEbjXH98vMY0Ev4U0PVVCDG-ohCTRi83odiOOJfJB-30z-9IO-lpcCG0g9bJSguoNEpcbyYt-GLPLw0pvk4EE8ocSfcz657NjEIbTOO915MkuXhcFU2GFPXaeqaCnVShR7i9_OkxyElU8F1Nx9kc8wZ3oKdFe-DgRE/w240-h308/IMG_6622.jpg" width="240" /></a></div><br /><span style="font-family: verdana; font-size: medium;"><br /></span></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-79073591785362317932022-05-25T16:47:00.003-07:002022-05-25T16:47:44.370-07:00Wardrobe Wednesday- Striped Crewneck Shirt, Jeans, & Flats<p><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; color: #222222;">Whew! It’s getting hella hot out there and I actually really hate summer fashion. Mostly because for me…there really is no such thing as summer fashion. It’s just too damn hot to put the effort into looking cute (I’m from Phoenix, land of the 118 summers) when really you just need as little clothing as legal and you’ll still be a dripping hot mess of sweat. </span></span></p><p><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; color: #222222;">Anyway, all that to say I’m not sure how man Wardrobe Wednesday posts there will but I’ll try!</span></span></p><div style="background-color: white; color: #222222;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKhjhJcLSI1jAvQ5-T0Ep1rxh2yjN4TtElDgP7orkFMJTuSfloIby9H86go6oOyk5dWn3H8biPl8cNU4KwGKTUDDYr7lmHltcRoxxmiTqZzFp7Trn9dV4vp7c-WWwBAM6yDZyFl2qQNo1o_afb4ItGiCOhiFf0N6nO_rA9ecLGEVjSUBNYPZHH9mE/s3210/IMG_6351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3210" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKhjhJcLSI1jAvQ5-T0Ep1rxh2yjN4TtElDgP7orkFMJTuSfloIby9H86go6oOyk5dWn3H8biPl8cNU4KwGKTUDDYr7lmHltcRoxxmiTqZzFp7Trn9dV4vp7c-WWwBAM6yDZyFl2qQNo1o_afb4ItGiCOhiFf0N6nO_rA9ecLGEVjSUBNYPZHH9mE/s320/IMG_6351.jpg" width="301" /></a></div><br /><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">This outfit is another example of my branching out from skinny jeans…I’m trying y’all! </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">These are the extra high rise Sky Hi Straight jeans with Secret Slim Pockets from Old Navy. They are really comfortable and obviously have a looser, more baggy nature. The problem is, I’m not sure my short, sawed off body quite pulls it off. </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white;"><div class="separator" style="clear: both; color: #222222; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5SV90hlREdRIikVsdQupZ-wM9Lp06Ekwwwl8fVKj0-uVgnluWRqPxktEKQ-kmNtK75T5ETg0XvrzUS0LpYB29pVxN-cduNi97jndlYCjr-e9MmIG9zjz9RVhUN3XUFHKwJxvxGNV6QD2_wMFx55JayaeHwj6HLrZr0tf0yeWgv85daUtX0c2238/s1013/image0%20(3).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1013" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5SV90hlREdRIikVsdQupZ-wM9Lp06Ekwwwl8fVKj0-uVgnluWRqPxktEKQ-kmNtK75T5ETg0XvrzUS0LpYB29pVxN-cduNi97jndlYCjr-e9MmIG9zjz9RVhUN3XUFHKwJxvxGNV6QD2_wMFx55JayaeHwj6HLrZr0tf0yeWgv85daUtX0c2238/s320/image0%20(3).jpeg" width="262" /></a></div><div style="text-align: center;"><span style="color: #222222;"><a href="https://oldnavy.gap.com/browse/product.do?pid=763548002&pcid=999&vid=1&&searchText=Extra%20high%20rise%20sky%20hi%20straight%20secret%20slim%20pockets#pdp-page-content">Old Navy Sky Hi Slim Pocket Jeans</a><br /></span></div><span style="color: #222222; font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">I also struggle with the fly buttons. Having buttons as opposed to a zipper I feel like that entire area sticks out way too far. My sister thinks it’s all in my head just because I see it looking down, but I feel like everyone else can see it too?</span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEjG2y2gwbEtAVhvHV4wjYP_U7uAgdaS1aB3bZIvMn00LpsB31M2wvVrz0-WXr4TjcdBWjNsbsoJbC4dBnL13MzPqlQbscBgbZGsl_C_ZP1hPPWyFGibvc-IX8g7cDXcPnRWZAwt_tD3ZZRmKOjNE2nDPgxxPDZgq5Wa1eU2uC0Q0lnlfhkPax5w/s3414/IMG_6348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3414" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEjG2y2gwbEtAVhvHV4wjYP_U7uAgdaS1aB3bZIvMn00LpsB31M2wvVrz0-WXr4TjcdBWjNsbsoJbC4dBnL13MzPqlQbscBgbZGsl_C_ZP1hPPWyFGibvc-IX8g7cDXcPnRWZAwt_tD3ZZRmKOjNE2nDPgxxPDZgq5Wa1eU2uC0Q0lnlfhkPax5w/s320/IMG_6348.jpg" width="283" /></a></div><br /></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">I’ll definitely continue to wear these jeans, but I rate them a 8/10 for my body.</span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">This shirt…why do I love such a simple shirt so much!?! Really soft and for being a crewneck doesn’t come up too far. The short sleeves are the perfect length (some can be weirdly long for being called “short”). </span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjq_K0VfwoqIuVMWAamHy5oMOhd5jLW6MK_3ZcZCBjKQZ9SdxlbfGTZViCfk4WPOryhWXsBNeJ2TglS3QP-eyFghzBpT6OWq2McgrHtUkLmvJvyNPiQr_T5_oGe6TAZDsuopvZ_c7AnRInk56nvZmFEF6nvyCFUU944yCc4oR7QbWPp-ArGEwWRw/s3571/IMG_6345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3571" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjq_K0VfwoqIuVMWAamHy5oMOhd5jLW6MK_3ZcZCBjKQZ9SdxlbfGTZViCfk4WPOryhWXsBNeJ2TglS3QP-eyFghzBpT6OWq2McgrHtUkLmvJvyNPiQr_T5_oGe6TAZDsuopvZ_c7AnRInk56nvZmFEF6nvyCFUU944yCc4oR7QbWPp-ArGEwWRw/s320/IMG_6345.jpg" width="271" /></a></div><br /><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">I also really like the torso length. I tend to lean towards more long shirts these days so I can tuck, roll, and twist. This one practically looks like a crop top next to my other shirts lol, but it ends up being perfect. And for being shorter it’s not super boxy. 10/10! And the bonus is I got it for under $6! Time and Tru does it again.</span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white;"><div class="separator" style="clear: both; color: #222222; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuk5pHQPR1bQgxrDBPUvx6EzgHB-404iIcOH0DtC82J8QobNd4M2LNqp5nFz7plAf76quU_kNpmn717w0ZQnHKGscqeuLcAsBjpzN9_hRjYlpbynP7X2n5VP28iL07XZi_9e5OKj8DMFHEV0Y3pfCaUWW7Qqz7l7Uhhz0Rgjn41KyVuJWBSD-cB4/s828/image0%20(4).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="766" data-original-width="828" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuk5pHQPR1bQgxrDBPUvx6EzgHB-404iIcOH0DtC82J8QobNd4M2LNqp5nFz7plAf76quU_kNpmn717w0ZQnHKGscqeuLcAsBjpzN9_hRjYlpbynP7X2n5VP28iL07XZi_9e5OKj8DMFHEV0Y3pfCaUWW7Qqz7l7Uhhz0Rgjn41KyVuJWBSD-cB4/s320/image0%20(4).jpeg" width="320" /></a></div><br /><div style="text-align: center;"><span style="color: #222222; font-family: verdana; font-size: large;"><a href="http://goto.walmart.com/c/2421378/565706/9383?veh=aff&sourceid=imp_000011112222333344&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FTime-and-Tru-Womens-Striped-Short-Sleeve-Slub-Crew-Neck-T-Shirt%2F954265697&intsrc=PRODUCT_UI_V2">Time and Tru Striped Crewneck</a><br /></span></div></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">And yet another appearance from my Old Navy slides in cognac (I also have them in black). These have been a staple for me for a year now. </span></div><div style="background-color: white; color: #222222;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCCtQFfH8La-gUHyBTEGDkRSWEyvES6V3e8XHNM08intem6yE5R5G7cakzMbI0CT9GYOJG4OUTMN0LNK4duplONWIZYEOrrdGNfNAtZS4cKkJwmnAQk0VxqHcH8ZFlKyYh4PiGr978PtX9B3Lkb8LXRr5WSngDgS7fvHumkeVndJt9wcRYUljVIg/s828/Old%20Navy%20Flat%20Sandals%20Cognac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="714" data-original-width="828" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCCtQFfH8La-gUHyBTEGDkRSWEyvES6V3e8XHNM08intem6yE5R5G7cakzMbI0CT9GYOJG4OUTMN0LNK4duplONWIZYEOrrdGNfNAtZS4cKkJwmnAQk0VxqHcH8ZFlKyYh4PiGr978PtX9B3Lkb8LXRr5WSngDgS7fvHumkeVndJt9wcRYUljVIg/s320/Old%20Navy%20Flat%20Sandals%20Cognac.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://oldnavy.gap.com/browse/product.do?pid=818795012&pcid=999&vid=1&searchText=Cognac+#pdp-page-content">Cognac Flats</a><br /></div><br /><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: verdana; font-size: medium;">That’s it’s for this outfit! Hope you found something you liked </span></div><div><br /></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-43303721251012037452022-05-04T06:00:00.001-07:002022-05-04T06:00:00.193-07:00Wardrobe Wednesday- Crisp Button Up, Jeans, & Sneakers <p><span style="font-family: verdana; font-size: medium;"> I'm a big fan of mixing the sort of preppy, crisp, button up shirt with jeans and sneakers for a more casual feel. Kinda business up top and party on the bottom. I've always loved the look and especially wore it regularly about 3-4 years ago. So what made me put it back into the rotation this week? Well, my seester and I were going to see Chelsea Handler for our second time (the first time was a gift from my sister for my 19th birthday...yeesh! Time flies) Chelsea regularly rocks this look herself so I wanted to pay homage to her by pulling the looks back out of my closet</span></p><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLRmVT606jYpd8RW_WLnFQDDsj7eIoGyrcZxN_Q7Y2-9gJ6qYGechCE0VhP4YnGWd0vh-YKoVkCPLJIQQN70l3xp0-vgYnoCtjyzOAprfzZCIFpLE1V68msiqnzvKkvaSqncyJDf21CcPo9or6R7tcYmSwDF38wHBQxawIAlgQ2VWtYhVk0Rxdv4/s1936/Image%20(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="1936" data-original-width="1936" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLRmVT606jYpd8RW_WLnFQDDsj7eIoGyrcZxN_Q7Y2-9gJ6qYGechCE0VhP4YnGWd0vh-YKoVkCPLJIQQN70l3xp0-vgYnoCtjyzOAprfzZCIFpLE1V68msiqnzvKkvaSqncyJDf21CcPo9or6R7tcYmSwDF38wHBQxawIAlgQ2VWtYhVk0Rxdv4/s320/Image%20(6).jpg" width="320" /></span></a></div><span style="font-family: verdana; font-size: medium;"><br /></span><p><span style="font-family: verdana; font-size: medium;"> And here's my take </span></p><span style="font-family: verdana; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGLiDBmGXzvlRAxkKib0HS3p-DL4F0aavLOoqii8vOVyXSZphD973CTpJ0dLtoR8owiOkWDCJh01vlpUKALfnuRqwFzCIBKF2SMJZM31WBtuXLrg0IlNOe7s3FuJkel69Z2z4R8v6f2w79mkMyISqA_R6jXiAB1nI124xUZIxbnQDh3K3R8b8eNo/s4032/IMG_5820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGLiDBmGXzvlRAxkKib0HS3p-DL4F0aavLOoqii8vOVyXSZphD973CTpJ0dLtoR8owiOkWDCJh01vlpUKALfnuRqwFzCIBKF2SMJZM31WBtuXLrg0IlNOe7s3FuJkel69Z2z4R8v6f2w79mkMyISqA_R6jXiAB1nI124xUZIxbnQDh3K3R8b8eNo/w300-h400/IMG_5820.jpg" width="300" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: verdana; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ncMV42wI42gIn-pJt7x7WupmntBsw-pDFWHuE3uzgrz5xelvO4MI6kx99gYcGFG1ztEgWJXgebr37DDKJGUIcGCY6IgKM30f0U57r5EanQgmB1VH3qJpSh0-ShRNQ_EMcC36TlafHcL_ChPMJuKnpp6DQYX3EUpswi4epQoQgo1sw4jDuY-q2vM/s4032/IMG_5796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ncMV42wI42gIn-pJt7x7WupmntBsw-pDFWHuE3uzgrz5xelvO4MI6kx99gYcGFG1ztEgWJXgebr37DDKJGUIcGCY6IgKM30f0U57r5EanQgmB1VH3qJpSh0-ShRNQ_EMcC36TlafHcL_ChPMJuKnpp6DQYX3EUpswi4epQoQgo1sw4jDuY-q2vM/w300-h400/IMG_5796.jpg" width="300" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">Luckily, these shirts are very easy to find and I thrift all of mine. There is no shortage of these kind of crisp tops in thrift stores. (I imagine some people buy them for special events or interviews and then never wear them again) This particular top is Ralph Lauren which I seem to be naturally drawn to. About 90% of the time that I like a top like this, I check the tag and it's good ol' Ralphie!</span></div><span style="font-family: verdana; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDnrrkQLVjEVl7AQCiIfd5Xs5Mp_qL_X5uacmTR4XX65A4lYjDy2POlRpRvHRJEq2QVSTD-PXmdpAhnndZnQ1ISriaeLVIrcvi1uuGpziDNkUlGZpV_ioHqGL14v5ze68zPzWBc-CFlG9__TZ4jAj9A3drcU9riopXUvNGeBGbsvGE1gkEc0A3es/s4032/IMG_5808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="4032" data-original-width="2790" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDnrrkQLVjEVl7AQCiIfd5Xs5Mp_qL_X5uacmTR4XX65A4lYjDy2POlRpRvHRJEq2QVSTD-PXmdpAhnndZnQ1ISriaeLVIrcvi1uuGpziDNkUlGZpV_ioHqGL14v5ze68zPzWBc-CFlG9__TZ4jAj9A3drcU9riopXUvNGeBGbsvGE1gkEc0A3es/w276-h400/IMG_5808.jpg" width="276" /></span></a></div><span style="font-family: verdana; font-size: medium;"><br /></span><p><span style="font-family: verdana; font-size: medium;">These jeans are my FAVORTE skinny jeans and the most awesome deal! They're Time and Tru from Walmart..yes, WALMART! They are the first skinny jeans in years that both fit my larger thighs and butt while still fitting my waist. I don't get the back gap in the lower back that I had become so accustomed too and had written off as my normal. Not after these jeans! I've had them a couple of years now and have gone back and bought them in different styles and washes since. </span></p><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmZ3ieO2wWeL6PGBvTuR3vyk1JR6QY9Bf0v9UfA9XbXu7OU3blAIbcRXgiP2z_C2dGeIXLGLQEuhYLdbh0uUkr7LaYQZRs4UwwVnZamwUl3h-hu73MJUx__ZJ-eODwIkK2sSIIY-BkiFt1u3fXxx2A24HdGY_bUn9nqPz7TKZeL6efhBQWWY3Yg4/s612/time%20and%20tru%20skinny%20jeans.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="612" data-original-width="612" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmZ3ieO2wWeL6PGBvTuR3vyk1JR6QY9Bf0v9UfA9XbXu7OU3blAIbcRXgiP2z_C2dGeIXLGLQEuhYLdbh0uUkr7LaYQZRs4UwwVnZamwUl3h-hu73MJUx__ZJ-eODwIkK2sSIIY-BkiFt1u3fXxx2A24HdGY_bUn9nqPz7TKZeL6efhBQWWY3Yg4/s320/time%20and%20tru%20skinny%20jeans.webp" width="320" /></span></a></div><div style="text-align: center;"><a href="https://www.walmart.com/ip/Time-and-Tru-Women-s-High-Rise-Skinny-Jeans/623990393?athbdg=L1600"></a><a href="https://www.walmart.com/ip/Time-and-Tru-Women-s-High-Rise-Skinny-Jeans/623990393?athbdg=L1600"><span style="font-family: verdana; font-size: medium;">Skinny Jeans</span></a></div><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">And of course my current favorite sneakers</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAwAiPOoEvtSsaZ0npST3GvAC1J6egG5eGVtwUTe9SSyVf_Bj2DzHEKkGc09XJx0lYJotfNYwo_BDneb2GAldnDXFbJ96E_xtXPsoVrK0DHKTUXcJsXNPXWBXWR17cvuadR7FoZD1eobIV9h7ViD7NF6ZlwHY9XaoYnjmitHop7UKrUk3u_SQKwY/s936/image0%20(2).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="936" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAwAiPOoEvtSsaZ0npST3GvAC1J6egG5eGVtwUTe9SSyVf_Bj2DzHEKkGc09XJx0lYJotfNYwo_BDneb2GAldnDXFbJ96E_xtXPsoVrK0DHKTUXcJsXNPXWBXWR17cvuadR7FoZD1eobIV9h7ViD7NF6ZlwHY9XaoYnjmitHop7UKrUk3u_SQKwY/s320/image0%20(2).jpeg" width="283" /></span></a></div><div style="text-align: center;"><a href="https://amzn.to/3FdcQUS" target="_blank"><span style="font-family: verdana; font-size: medium;">White Sneakers</span></a></div><p><br /></p>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-73690280169898844902022-05-03T14:41:00.001-07:002022-05-03T14:41:38.335-07:00Greeko de Gallo <p><span style="background-color: white;"><span style="font-family: verdana; font-size: medium;"><span style="color: #222222;">I’m calling this Greeko de Gallo because who doesn’t love a good pun or word play? Basically, just think of this as a Greek inspired salsa. Veggie packed, delicious, and incredibly versatile. Serve it with crunchy pita chips at your next party as a fun spin on chips and salsa, or serve over proteins like grilled chicken for a delicious entrée.</span></span></span></p><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; color: #222222;">You could even cut the vegetables a bit bigger and eat this as a salad instead of a salsa. So many options! The flavors are light and bright which are great for the warm weather coming up.</span></span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UZu7q98wE0-7VL-Lut3xBLx109cjIK79gmih3VC3K0o5pjspD0Ma_6OwyD7ORzwsvS6jaAC98c1RrOPjPhz5ldiu15uZ_z3PbR6ymEqv4L-kzR9dc-spcBL6yYPUGolK0XSbNwFiKmdXubqwDQVIsP7hkRwsEC6RJSd-ro7WxdXbN5jDbmCFepw/s2048/CB44CF4E-7DD0-41E1-BD68-D9AF05C71DEF.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UZu7q98wE0-7VL-Lut3xBLx109cjIK79gmih3VC3K0o5pjspD0Ma_6OwyD7ORzwsvS6jaAC98c1RrOPjPhz5ldiu15uZ_z3PbR6ymEqv4L-kzR9dc-spcBL6yYPUGolK0XSbNwFiKmdXubqwDQVIsP7hkRwsEC6RJSd-ro7WxdXbN5jDbmCFepw/w300-h400/CB44CF4E-7DD0-41E1-BD68-D9AF05C71DEF.PNG" width="300" /></a></div><br /><span style="font-family: verdana; font-size: medium;"><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">In the ingredients list you’ll see lemon juice and/or red wine vinegar. Either will work or you can do half and half. I chose to remove the seeds from the tomatoes so the salsa would be a little less wet but that is completely optional.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white;"><span style="color: #222222;">If for some crazy reason you don’t like Kalamata olives (gasp!) you can substitute black olives.</span></span><br style="background-color: white; color: #222222;" /><b><u><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Greeko de Gallo</span></u></b><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">2 cups small diced cucumber</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">2 cups small diced tomato (I removed the seed)</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 cup fine diced red onion</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 cup sliced kalamata olives (may sub black olives)</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">3/4 cup crumbled feta cheese</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><b>Dressing</b></span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1/4 cup light tasting olive oil</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1/4 cup red wine vinegar and/or lemon juice</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 tsp. granulated garlic</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1/2 tsp. kosher salt</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1/2 tsp. dried dill</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1/2 tsp. dried oregano</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Pepper to taste</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">In a bowl, toss together the diced cucumber, tomato, onion, and sliced olives.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Whisk together (or shake in a small jar) all of the dressing ingredients until well combined. </span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Pour the dressing over the vegetables and toss to coat evenly. Sprinkle in the feta at the end and lightly toss again to distribute. </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; color: #222222;"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmm6zgfp50Gr-L8uIFRhD0fE1g_CBMqBXPDp10XZEjtQDCxikeKiD8bjaFyB2pk-bqlLSXx0ScVU0D8phHwVytETBMKLK5PJCORfGB7U8IUyDZr5yq8OzQTEkj_kX3B9UgjfVBXr9OR1xJqm5HPL1oA5Kwv2A1wlgujI1NQ0xTtk5GFwpAIzWUiM/s4032/IMG_5908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmm6zgfp50Gr-L8uIFRhD0fE1g_CBMqBXPDp10XZEjtQDCxikeKiD8bjaFyB2pk-bqlLSXx0ScVU0D8phHwVytETBMKLK5PJCORfGB7U8IUyDZr5yq8OzQTEkj_kX3B9UgjfVBXr9OR1xJqm5HPL1oA5Kwv2A1wlgujI1NQ0xTtk5GFwpAIzWUiM/s320/IMG_5908.jpg" width="240" /></a></div><span style="background-color: white; color: #222222;"><br /></span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7ajCjuj6xmt1wjaSIkAt4LFCz6rc16phqhVx7v-OVUV3hdNpyRYzyeYHreLqIju1TN6zK6qNSqr_kB4ZM4GWoW-zFn11v-pfvSZj-q-yfotWmfhlM_akXEJs-igFFILobNWckVM0cM6UQUi_9FlRKCg9UEocumV5yw8fQs3UI82ZNF_hhjchmB0/s4032/IMG_5935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7ajCjuj6xmt1wjaSIkAt4LFCz6rc16phqhVx7v-OVUV3hdNpyRYzyeYHreLqIju1TN6zK6qNSqr_kB4ZM4GWoW-zFn11v-pfvSZj-q-yfotWmfhlM_akXEJs-igFFILobNWckVM0cM6UQUi_9FlRKCg9UEocumV5yw8fQs3UI82ZNF_hhjchmB0/s320/IMG_5935.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1sB-4nPPmfjV3GqMRPvUjicsrPNvlI92cBrApSoB6cHU5DXJlg6sUQzkro3IzHdgCeaJV70ALy9tC4pESsorCAUgMgPop3xETOwbSYlUsk5isiYEpVBjDy2iRiBSXJibNEyP13ovTMZB-mcXplAGZscmfxq4Z4Ny4aUvCtV1z9mvfq1UCDMQFuE0/s4032/IMG_5934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1sB-4nPPmfjV3GqMRPvUjicsrPNvlI92cBrApSoB6cHU5DXJlg6sUQzkro3IzHdgCeaJV70ALy9tC4pESsorCAUgMgPop3xETOwbSYlUsk5isiYEpVBjDy2iRiBSXJibNEyP13ovTMZB-mcXplAGZscmfxq4Z4Ny4aUvCtV1z9mvfq1UCDMQFuE0/s320/IMG_5934.jpg" width="240" /></a></div><br /></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-62053245608461788022022-04-20T16:47:00.003-07:002022-04-20T17:05:22.803-07:00Wardrobe Wednesday- Spring Yellow Shirt, Light Wash Jeans, & White Sneakers<p> <span style="font-family: verdana;">Today’s Wardrobe Wednesday is what I think of as a perfect casual spring outfit. The yellow shirt for a pop of color, a lighter wash jean, and white sneakers. It’s very comfortable and easy while still feeling put together.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawFv7m1atjNz1lM5meIj1N6dqkwiAdOBnmenOPSsjvjbeto0BHShPDlz85DxrG5rxglJT1TgkgUBFGu6UTk8oE84cAWsSqSjJMvdmB9F9KpqlVKpZFffo39l5gJ5EGCeJ858ttuLBRIntp3hmMPalRldipoPNe_78WFxLvPHV2GlN-TQX7A8Pic0/s3694/IMG_5553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3694" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawFv7m1atjNz1lM5meIj1N6dqkwiAdOBnmenOPSsjvjbeto0BHShPDlz85DxrG5rxglJT1TgkgUBFGu6UTk8oE84cAWsSqSjJMvdmB9F9KpqlVKpZFffo39l5gJ5EGCeJ858ttuLBRIntp3hmMPalRldipoPNe_78WFxLvPHV2GlN-TQX7A8Pic0/w328-h400/IMG_5553.jpg" width="328" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVghkt5o8x0Ixw4QWM4sM3dHFsSK8xEL78aZZmz7yPVhiaQPZwShkRc9PeCYyxBLZ-sX_zRhxQ4_EP5LVs5BftGUXxBjnTa5FkUfdTyoOY-SO0VSJjZfIbkmqhA0LiRb8KTH9MWFz3ysL9cC-k_ld2MV3vBjpaW0LZpHYVTJDODnVwvF_ZDYn9cI/s4032/IMG_5578.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVghkt5o8x0Ixw4QWM4sM3dHFsSK8xEL78aZZmz7yPVhiaQPZwShkRc9PeCYyxBLZ-sX_zRhxQ4_EP5LVs5BftGUXxBjnTa5FkUfdTyoOY-SO0VSJjZfIbkmqhA0LiRb8KTH9MWFz3ysL9cC-k_ld2MV3vBjpaW0LZpHYVTJDODnVwvF_ZDYn9cI/w300-h400/IMG_5578.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkYsNleCbvUvgktqGXytXbVjGjs6_I1ZxA6VrBQEeas0hTsyyJLJS2EqnKb3aibpLBKSgN2eQROlfesUOcoH13nzIX1VJHcsMCdS5H5jreaW5ZNn7n98kr32u3r_c4QlM1v1OdBHoQrXlhZZTUO4o2-GnUDsKgJ1m9urkN_WvKPpTdorCu5VEBWo/s2455/IMG_5590.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2455" data-original-width="2424" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkYsNleCbvUvgktqGXytXbVjGjs6_I1ZxA6VrBQEeas0hTsyyJLJS2EqnKb3aibpLBKSgN2eQROlfesUOcoH13nzIX1VJHcsMCdS5H5jreaW5ZNn7n98kr32u3r_c4QlM1v1OdBHoQrXlhZZTUO4o2-GnUDsKgJ1m9urkN_WvKPpTdorCu5VEBWo/s320/IMG_5590.jpg" width="316" /></a></div><p><br /></p><p><span style="font-family: verdana;">Unfortunately this shirt is currently out of stock, but I’m telling you it is 100% worth putting in your cart or wishlist to keep an eye out for. It comes in tons of colors (I also have it in orange). It is incredibly soft and the length lends itself well to tucking or tying if you want a more fitted look.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTDEnNfSGjrJ6e9MBNaHgaNO7hE4JFUc78vAeqY2BnzFmdNJuYskSzC39Kv2fXwGOWO7_QbmRfqRRdlld2zgk2cEVbIHIXw9MiZZ4u8FLu_anG4EtEWVY0xPuOv93HbgjDIskHyDX70eXTX_Cxw31iBS4TK5HRaDTd0IrwDmiUX0W5Cm4uUWGUdQ/s1191/image0%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1191" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTDEnNfSGjrJ6e9MBNaHgaNO7hE4JFUc78vAeqY2BnzFmdNJuYskSzC39Kv2fXwGOWO7_QbmRfqRRdlld2zgk2cEVbIHIXw9MiZZ4u8FLu_anG4EtEWVY0xPuOv93HbgjDIskHyDX70eXTX_Cxw31iBS4TK5HRaDTd0IrwDmiUX0W5Cm4uUWGUdQ/s320/image0%20(1).jpeg" width="222" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: center;"><span style="font-family: verdana;"><a href="https://amzn.to/36wdlfK">https://amzn.to/36wdlfK</a><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">If you haven’t heard, apparently skinny jeans are out. I mean…I’m still going to wear them and do all the time…but I am trying to branch out. My issue is the second I wear other cuts of jeans that aren’t as fitted I feel like they quickly make me look extra bulky. I have a hard time finding the sweet spot between skinny and tight and swimming in denim.</span></p><p><span style="font-family: verdana;">These jeans have managed to land in that sweet spot! Funny part is I bought them on a complete whim without even trying them on. They are Sofia Vergara jeans from Walmart which I had never bought before, but they were on clearance for $7. I grabbed a pair and took them home not expecting much but have ended up loving them!</span></p><p><span style="font-family: verdana;">These are showing as out of stock online in regular sizes but stocked in plus sizes. Keep an eye out for these in store as well. They are the Leslie Slim Straight</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFmPnDcBScHjV5yuIxDDddTGQOJ7Z2EJiI_x5aU38VTfNnOe8AFF2E-2ORbkCvbNqhdhAXk8UO75GQK1xDtOwynN5Y2UzPt2fkqBsPO78K9-1cx7ndrsqUE-EGrOzkj3gLmbJ6JmbiP6Hlv9nDHXfkl_BPvJPo3B_p7KLBighyq7e9tMUgewuvmA/s828/IMG_5600.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="790" data-original-width="828" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFmPnDcBScHjV5yuIxDDddTGQOJ7Z2EJiI_x5aU38VTfNnOe8AFF2E-2ORbkCvbNqhdhAXk8UO75GQK1xDtOwynN5Y2UzPt2fkqBsPO78K9-1cx7ndrsqUE-EGrOzkj3gLmbJ6JmbiP6Hlv9nDHXfkl_BPvJPo3B_p7KLBighyq7e9tMUgewuvmA/s320/IMG_5600.jpg" width="320" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana;"><a href="https://www.walmart.com/ip/826430152">https://www.walmart.com/ip/826430152</a><br /></span></p><p><span style="font-family: verdana;">I feel like white sneakers are a staple for Spring/Summer and these are a steal! At only $20 these are a fraction of the price of lookalike big brands. Totally worth it.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-SudPhPKm54yUgSF9SJK-9HPsdXWFrMo-GqRP0uXDK3GTJxG4zAV-MTTmGKt8oM0DRBaQZ3uOg1ypAQyOIH470J8DE1FJlBWaIV0aocLU247mtF3cDy60SspL3pLs9ocnvXcy8ri3k9PhctiTyWcCRtlE6yyVEFyNV6pXGp9dbBYLSwfSEgBxiE/s936/image0%20(2).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="936" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-SudPhPKm54yUgSF9SJK-9HPsdXWFrMo-GqRP0uXDK3GTJxG4zAV-MTTmGKt8oM0DRBaQZ3uOg1ypAQyOIH470J8DE1FJlBWaIV0aocLU247mtF3cDy60SspL3pLs9ocnvXcy8ri3k9PhctiTyWcCRtlE6yyVEFyNV6pXGp9dbBYLSwfSEgBxiE/s320/image0%20(2).jpeg" width="283" /></a></div><br /><div style="text-align: center;"><a href="https://amzn.to/3Or36KU" style="font-family: verdana;">https://amzn.to/3Or36KU</a></div><p></p><div><br /></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-59789787576354066162022-04-17T19:22:00.002-07:002022-04-17T19:22:19.556-07:00Lemony Ham & Pea Pasta<p><span style="font-family: verdana;">When I think of Spring, I think of ham, peas, and lemon. Well…I guess I also think of flowy dresses, florals, and pastels…but let’s just focus on the food stuff for now.</span></p><p><span style="font-family: verdana;">So ham, peas, and lemon. If that’s what comes to mind I figured I might as well combine all 3 into a dish together and what better way to do that than with pasta! Pasta is like that one friend that brings everyone together…ya know what I mean? Like it’s that common person that everyone will show up for and bridges new friendships. Does this metaphor mean anything to anyone else? Because it makes perfect sense to me. The other friends are the random ingredients you add to the pasta…never mind.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BDXCt1Gbhh7f9ORXoO5Gnd6DrdXiXxdzywayZexG8Khv-kf3NJSfQA8EOLFGUfbayI5jph40YFSOgVqV0n6Jp0AWFAn8SokXimWqnIsvZ-P-FvUOQOZWHSae5vDd27NcTmlt7zGaZguvN2NceUy204F1WIXflzj6jtlyt2MAUkNPjG8A06DcrzM/s2048/Lemon%20Ham%20&%20Pea%20Pasta%20Graphic.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BDXCt1Gbhh7f9ORXoO5Gnd6DrdXiXxdzywayZexG8Khv-kf3NJSfQA8EOLFGUfbayI5jph40YFSOgVqV0n6Jp0AWFAn8SokXimWqnIsvZ-P-FvUOQOZWHSae5vDd27NcTmlt7zGaZguvN2NceUy204F1WIXflzj6jtlyt2MAUkNPjG8A06DcrzM/w300-h400/Lemon%20Ham%20&%20Pea%20Pasta%20Graphic.PNG" width="300" /></a></div><br /><p></p><p><span style="font-family: verdana;">Anywho, a lot of times lemon pasta tend to be on the creamy side. Don’t get me wrong, I LOVE me a lemon cream sauce. But for this particular pasta dish, I wanted to keep it on the lighter side. Very bright in flavor and low on the dairy. In fact, this sauce is mostly made up of chicken broth and lemon juice with only 1/4 cup of heavy cream. (Also 1/4 cup of butter if you want to count that but I don’t want to 😜). But the cool thing is you can totally customize this to your tastes if you’d like. Want to add more cream? Do it! Like it a little less lemony? Swap some of the lemon juice for more chicken broth. Don’t be afraid to mess around with it.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8EEsd_Nt2kw1k4IhSQkyoDpVi9kPx3VNfyUwb1lZsg4Dfz3gE2V-DHglQKswfQ94vS_867-hmwyd4TXs9_nCm6LSSIwEo0GqqSBhzND5xo89c96JMrjJqP6X-PUVbUKrl-DpIAJREVlVZefak4SeiHu8w8gObfKnAqgDtegxC_wW7HhDn7N4KAk/s4032/Lemon%20ham%20&%20pea%20pasta%20%20spoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8EEsd_Nt2kw1k4IhSQkyoDpVi9kPx3VNfyUwb1lZsg4Dfz3gE2V-DHglQKswfQ94vS_867-hmwyd4TXs9_nCm6LSSIwEo0GqqSBhzND5xo89c96JMrjJqP6X-PUVbUKrl-DpIAJREVlVZefak4SeiHu8w8gObfKnAqgDtegxC_wW7HhDn7N4KAk/s320/Lemon%20ham%20&%20pea%20pasta%20%20spoon.jpg" width="240" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><b>Lemony Ham & Pea Pasta</b></span></p><p><span style="font-family: verdana;">1lb Pasta, cooked (any kind will work, I just prefer a short pasta as opposed to a long noodle for this dish)</span></p><p><span style="font-family: verdana;">2tb Olive oil</span></p><p><span style="font-family: verdana;">12 oz Ham, diced</span></p><p><span style="font-family: verdana;">1/4 cup Butter</span></p><p><span style="font-family: verdana;">1 small Onion, small diced</span></p><p><span style="font-family: verdana;">4 cloves Garlic, minced</span></p><p><span style="font-family: verdana;">1/2 cup Lemon juice</span></p><p><span style="font-family: verdana;">1 cup Chicken broth</span></p><p><span style="font-family: verdana;">2 tsp. Corn starch</span></p><p><span style="font-family: verdana;">1 tsp Kosher salt</span></p><p><span style="font-family: verdana;">1/2 tsp dried Thyme</span></p><p><span style="font-family: verdana;">Pepper to taste</span></p><p><span style="font-family: verdana;">1/4 cup Heavy cream</span></p><p><span style="font-family: verdana;">1 cup Peas (thawed if frozen or blanched for about a minute and shocked Im ice water if fresh)</span></p><p><span style="font-family: verdana;">Parmesan cheese for plating (optional)</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Heat 2 tablespoons of olive oil over medium heat in a large sauté pan, Dutch oven, or shallow pot (it’s needs to be big enough to hold all the ingredients listed) Add the diced ham and cook until lightly crispy and any fat has rendered off. Remove from Pan and set aside.</span></p><p><span style="font-family: verdana;">In the same pan, add the 1/4 cup of butter over medium low heat. Add in your diced onion and cook until they are soft and translucent. Add in your minced garlic and cook about 1 minute.</span></p><p><span style="font-family: verdana;">While the onions and garlic are cooking, whisk the 2 teaspoons of corn starch into the 1 cup of chicken broth to create a slurry.</span></p><p><span style="font-family: verdana;">When the garlic and onions are done, add the pepper, salt, thyme, and lemon juice to the pan. Mixing it well Then, pour in your slurry. Allow it to come to a boil (corn starch does not reach its full thickening potential until the liquid is at a full boil) Whisk often to keep anything from burning or sticking.</span></p><p><span style="font-family: verdana;">Once it has come to a boil, whisk in the 1/4 cup of heavy cream. At this point you can adjust if needed. If you want to thicker you can add more cornstarch, or if it’s too thick add a splash more cream or broth.</span></p><p><span style="font-family: verdana;">Add the ham back into the sauce. Pour in your pasta and gently fold to coat it in the sauce and heat through. Remove from the heat and stir your peas in at the very end.</span></p><p><span style="font-family: verdana;">I like to top mine with grated Parmesan just before serving or over each individual portion.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhei3XbjPqfg0ZjWK9sv6mPlIL5GX3xV-Blpgk-ronqpg0Sh6g-h1VapZeu4xof5iHP6VDbne6AiUKkg6Zq4BwRCYni0YOqAo_RZ5bbRKA5BFEWxVb452BWrmy4bJ0O8ETAJE9Zqxn6ZOr_KBrF2ar7S0lHfx3IOj2WMP8KRXVXhkCYUfnNi46BQBk/s3299/Lemon%20hamd%20and%20pea%20pasta%20up%20close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3299" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhei3XbjPqfg0ZjWK9sv6mPlIL5GX3xV-Blpgk-ronqpg0Sh6g-h1VapZeu4xof5iHP6VDbne6AiUKkg6Zq4BwRCYni0YOqAo_RZ5bbRKA5BFEWxVb452BWrmy4bJ0O8ETAJE9Zqxn6ZOr_KBrF2ar7S0lHfx3IOj2WMP8KRXVXhkCYUfnNi46BQBk/s320/Lemon%20hamd%20and%20pea%20pasta%20up%20close.jpg" width="293" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Hope you enjoy it! Oh, and it's also a great way to use up home when you have leftovers after holidays. You can even throw leftover ham in the freezer and pull it out to make this down the road. </span></div><br /><p><br /></p>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-50092693077240684572022-04-09T19:06:00.000-07:002022-04-09T19:06:04.176-07:00Lemon Cream Pie with Shortbread Cookie Crust<p><span style="background-color: white; font-family: verdana;"><span style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px; text-size-adjust: auto;">With the weather heating up and already nearing 100 here in Phoenix, it’s time to make the switch from heavy desserts to light ones. Never mind the fact that this pie is made with butter laden shortbread cookies, half and half, and heavy cream. The fact that it’s lemon and served cold makes it “light”….right? 😜 At least it does to me! Just go with it…</span></span></p><p><span style="background-color: white; font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlFtqhjrc_tZTjARi4YKmX0_rhDrQCvALh69gxoDn6OJPlW1rZjV4gV69H9J9zGUX9K-0vrtDi1GQ1F4wPiHQgvZpDXCRYzRGjt9W0Ybti0GwYHwtBOAe3YbtARbtSpvgMcYsWEmhpgbhL6IqMKax9NCqYT8za62KKi0F9B1KbHXNmrRx4T3UeCM/s1500/Lemon%20cream%20pie%20graphic.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlFtqhjrc_tZTjARi4YKmX0_rhDrQCvALh69gxoDn6OJPlW1rZjV4gV69H9J9zGUX9K-0vrtDi1GQ1F4wPiHQgvZpDXCRYzRGjt9W0Ybti0GwYHwtBOAe3YbtARbtSpvgMcYsWEmhpgbhL6IqMKax9NCqYT8za62KKi0F9B1KbHXNmrRx4T3UeCM/w266-h400/Lemon%20cream%20pie%20graphic.PNG" width="266" /></a></div><br /><span style="background-color: white; font-family: verdana;"><br style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px; text-size-adjust: auto;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px; text-size-adjust: auto;"></span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px; text-size-adjust: auto;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px; text-size-adjust: auto;">I made the crust using these Lemon Dipped Shortbread cookies from Walmart, but you could use plain shortbread cookies too.</span></span><p></p><p><span style="background-color: white; font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldC1R8tzFtlS-vhDLOTVS-uZbom4j4vwi_ZD1wCUKjWeCvAgFEesmD4LL3UQ2l45rgMT6sSA0epw1zaJaDxljnnT1D0SRPguoBaqTqWBIl9P7Xf6tNt2En3m8ih35tN9NTkPiVqATfRfbFGLV9q-XMcH5kCQhQgQ8YnldlV4ks0Z9ova2RBZgAeU/s225/IMG_5328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldC1R8tzFtlS-vhDLOTVS-uZbom4j4vwi_ZD1wCUKjWeCvAgFEesmD4LL3UQ2l45rgMT6sSA0epw1zaJaDxljnnT1D0SRPguoBaqTqWBIl9P7Xf6tNt2En3m8ih35tN9NTkPiVqATfRfbFGLV9q-XMcH5kCQhQgQ8YnldlV4ks0Z9ova2RBZgAeU/s1600/IMG_5328.JPG" width="225" /></a></div><span style="background-color: white; font-family: verdana;"><span style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px; text-size-adjust: auto;"></span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px; text-size-adjust: auto;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px; text-size-adjust: auto;">Of course you can customize this entirely and use a traditional pie crust that you blind baked, graham cracker, or some other type of cookie crust. If you choose to use a different type of cookie just be sure to follow the note I have at the bottom of the recipe. Shortbread cookies contain a lot more butter than the average cookie so my recipe calls for half the butter I would normally use in a crust like this. If you end up using a cookie that’s not shortbread you will need to make the adjustments I noted.</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px; text-size-adjust: auto;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px; text-size-adjust: auto;"></span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px; text-size-adjust: auto;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px; text-size-adjust: auto;">If you’re thinking it’s weird that I used coconut milk in the lemon custard, don’t worry! It actually doesn’t taste coconutty at all. I just like to use it as a way to cut down on some of the dairy, but you can sub it with half and half if you’d like.</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px; text-size-adjust: auto;" /></span><p></p><p class="MsoNormal" style="margin: 0px;"><span style="font-family: verdana;"><b style="background-color: white;"><br /></b></span></p><p class="MsoNormal" style="margin: 0px;"><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQpYHefuYJsHdcbtEmwpcEe6Y8QWlcJHPS7G7ZjkiLFYJQafffhuy0EI4hG1R0-d2RzG5QiEorbITKSnIiRFlivGf06buMMwEoo9UDZ_kQh3Tamx5A7odkOLHbWXrXFxOser5fMzpviHTeAE1V7G6Jd_v4-gWBjKyDTjErSZNd3DzmwarzdwbgU10/s3855/Lemon%20cream%20pie%20overhead%20view.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3855" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQpYHefuYJsHdcbtEmwpcEe6Y8QWlcJHPS7G7ZjkiLFYJQafffhuy0EI4hG1R0-d2RzG5QiEorbITKSnIiRFlivGf06buMMwEoo9UDZ_kQh3Tamx5A7odkOLHbWXrXFxOser5fMzpviHTeAE1V7G6Jd_v4-gWBjKyDTjErSZNd3DzmwarzdwbgU10/s320/Lemon%20cream%20pie%20overhead%20view.jpg" width="251" /></a></span></div><span style="font-family: verdana;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUehnXdUYS16Tl-sEvlP7GyxVBD1xI6FysyVwUnkF6m1pSd6WH-vS_9tcXzhrlbHnwAOYLBKNHMmT1mFXymoYvrLceFhzKQVht6NJOBTt6_WE1m_5h7js7K4-e6bzU-0r925WHQV4_yf8cdF0EZWoGP8zWFc9TDv-jn8MFo2FuF4x0aCNYVdpCJZg/s3169/Cut%20lemon%20pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3169" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUehnXdUYS16Tl-sEvlP7GyxVBD1xI6FysyVwUnkF6m1pSd6WH-vS_9tcXzhrlbHnwAOYLBKNHMmT1mFXymoYvrLceFhzKQVht6NJOBTt6_WE1m_5h7js7K4-e6bzU-0r925WHQV4_yf8cdF0EZWoGP8zWFc9TDv-jn8MFo2FuF4x0aCNYVdpCJZg/s320/Cut%20lemon%20pie.jpg" width="305" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8OL7LaC23LUxkPUmWEyWMdeomYlTCkv6P0OZ7r9GAcEAIuHMAht9f55AWTYHQgMDKN0etwibYJc08e6TIDsrrh-Dxjj-3EaxlKcQ-yZnIHzq89LGo_EaMd4j4sPJ9TD0tPqBCyLk1TLWqTqJrt2otokviNVKUKZP4H4LB-4h_j5GpKuMaUbxAKA/s2238/Lemon%20cream%20pie%20sliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1863" data-original-width="2238" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8OL7LaC23LUxkPUmWEyWMdeomYlTCkv6P0OZ7r9GAcEAIuHMAht9f55AWTYHQgMDKN0etwibYJc08e6TIDsrrh-Dxjj-3EaxlKcQ-yZnIHzq89LGo_EaMd4j4sPJ9TD0tPqBCyLk1TLWqTqJrt2otokviNVKUKZP4H4LB-4h_j5GpKuMaUbxAKA/s320/Lemon%20cream%20pie%20sliced.jpg" width="320" /></a></div><br /><b style="background-color: white;"><br /></b></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><b><br /></b></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><b>Lemon Cream Pie with Shortbread Cookie Crust</b></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><b>Crust</b></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">2 cups lemon shortbread cookie crumbs</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">1/4 cup melted butter *(see note)</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">1/4 cup granulated sugar</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><b>Lemon Custard</b></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">1 can unsweetened coconut milk (you can sub half and half as a substitute if you’d like)</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">1 cup half and half</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">1/2 cup lemon juice</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">3 egg yolks</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">1 cup granulated sugar</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">1/3 cup corn starch</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">Zest of 3 lemons (plus more for garnish if desired)</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><b>Whipped Cream</b></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">1 1/4 cup heavy cream</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">2 TB. powdered sugar</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">2 tsp. vanilla extract</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">To make the crust, stir together the shortbread cookie crumbs, melted butter, and sugar. Press tightly into a 9 inch pie plate, going up the sides as well. Bake in a 350 oven for 8 minutes. Cool completely before filling with the custard.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">In a saucepan, gently bring the coconut milk, lemon juice, and half and half to a simmer over medium low heat.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">While you are waiting for the lemon juice milks to simmer, whisk the yolks, sugar, and cornstarch together in a medium to large bowl (big enough to also hold the milk/lemon juice mixture) This mixture will be thick,</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">When the lemon juice/milk mixture has come to a simmer, temper it into the egg yolk/sugar/cornstarch mixture by adding a small amount of the liquid at a time while whisking constantly to incorporate. Keep adding the liquid while whisking until is is all incorporated into the egg mix (this method keeps the eggs from curdling) </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">One this mixture is tempered and combined, pour it all back into the sauce pan. Bring it up to a boil slowly over medium low heat, whisking often to keep from lumping or burning. (cornstarch does not thicken fully until it is brought to a full boil) Once the mixture has boiled and thickened, remove it from the heat and stir in the lemon zest. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">Allow to cool for 10-15 minutes before pouring int your cookie pie crust. Allow the pie to cool completely before adding the whipped cream (so nothing gets melty)</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">To make the whipped cream, place your bowl and whisk attachment or hand mixer whisks in the freezer for 15-20 minutes. Remove from the freezer and add the heavy cream and sugar to the bowl. Whip until it forms a stiff cream. Stir in the vanilla at the end. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">Top the custard pie with the whipped cream and top with extra lemon zest for garnish if desired. Serve chilled.</span></p><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>*NOTE</b>: Shortbread cookies have a high butter content, so this recipe contains half the normal amount of melted butter I usually use for crumb crusts. If you are subbing graham cracker crumbs or other cookies in place of the shortbread cookies, double the amount of melted butter used in the crust to 1/2 cup.</span></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-60498408138604330392022-04-06T13:13:00.004-07:002022-04-06T13:40:01.451-07:00Wardrobe Wednesday- Springy Cheetah Dress & Denim Jacket<p><span style="font-family: verdana;">Yeaaa…Wardrobe Wednesday posts are definitely going to be mirror pics for the foreseeable future. Way less stress and sweat inducing than a tripod and self timer situation.</span></p><p><i>This post contains affiliate links BUT per usual, I only link items that I love and have bought myself or genuinely think are awesome!</i></p><p><span style="font-family: verdana;">Today’s outfit is proof that you can find cute things anywhere! I found this dress at Five Below for $5. While it’s definitely not a place I would go LOOKING for a dress, it’s a true testament to always keeping your eyes 👀 peeled for a deal. You never know what you’ll find in the oddest places. Unfortunately, I don't have a link to this exact dress but it would be easy to replicate.</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz33hr0t4ScxqE3dQPfYUACfCPtCmFMiYFFvnD_GZLjyj5VJ0pnnaUmLf5CUevH3SvE4bJsYpLgNJI8lbd4aVw2kBnpe0kPqC85YCmYYdykpGVUz1Zqfom5at-4FD-4xUhS0RTo0jSsP0vTv3tNsQjj9aIeBaLjAz5mauXxY04cSklZc4dUmNChvU/s4032/Springy%20Cheetah%20Dress.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz33hr0t4ScxqE3dQPfYUACfCPtCmFMiYFFvnD_GZLjyj5VJ0pnnaUmLf5CUevH3SvE4bJsYpLgNJI8lbd4aVw2kBnpe0kPqC85YCmYYdykpGVUz1Zqfom5at-4FD-4xUhS0RTo0jSsP0vTv3tNsQjj9aIeBaLjAz5mauXxY04cSklZc4dUmNChvU/w300-h400/Springy%20Cheetah%20Dress.jpg" width="300" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;">Here in Arizona it’s already in the 90s and too hot for the denim jacket look, but for those of you that don’t live in the armpit of hell, it’s a great way to add interest. You can throw a denim jacket over almost anything and it becomes 10x cuter. This is exactly why I love Fall/Winter style and struggle so much with warm weather style. (Good thing I live in Phoenix, right? 🙄)</span></p><p><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://amzn.to/38y6gvY" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3829" data-original-width="2882" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyApDG9MqI0cS2iyQKrn7J_-u4MHF3IEE1BSBktPL__dK8eU04PZmDV1RfTuKg2L9Y60qkj5eFGo15FrebP1SlB5Vw5af3WnlQblHrIxUsFqNCA6dCxafve76mC6A7Ea6pr6w7g8UoeTXD5Fsn6-W2BuaJWICrg_yXdFvlsimJ0OwJlufq335T8tc/w301-h400/Spring%20Cheetah%20Dress%20with%20Denim%20Jacket.jpg" width="301" /></a></div><br /><p style="text-align: center;"><a href="https://amzn.to/38y6gvY" target="_blank">My Favorite Denim Jacket</a><br /></p><p><span style="font-family: verdana;">These simple slide flats have been my go to for the past year or so from Old Navy. I have them in both black and cognac so they go with most outifts. They fit TTS for me but some of the reviews suggest sizing up, especially if you have a wider foot. My typical 8 has worked out just fine for me though.</span></p><p><span style="font-family: verdana;">When I went to get the link I realized there are even on sale right now! So now is a great time to stock up on both for Spring/Summer.</span></p><p><span style="font-family: verdana;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana;"><a href="https://oldnavy.gap.com/browse/product.do?pid=818795002&vid=1&tid=onpl000000&kwid=1&ap=7&gclid=CjwKCAjw9LSSBhBsEiwAKtf0n_Wi-UTZ9NoVAPfvCNTwdkKGv-O2AAHogLIBJw2Kl5BqL6Blbpb_yhoCLQwQAvD_BwE&gclsrc=aw.ds#pdp-page-content" target="_blank">Old Navy Sandal Flats</a><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqhk3_VAnYXai192rY8brGy6RC_8r3wWWBZ9ojCKq7NKu8VdpACDM9gNARXHZsabvHGSB_a5WPwp8QSqIyGmIcEQYiMVWg2zH0drh3-2LrawFbcXu3PBv_8tdgxS6T9-oev6SPA_uP_cvMpmtoFPubTUBLk76ENHHAi2F7avH8tuxsm-PGv13sVI/s828/Old%20Navy%20Flat%20Sandals%20Black.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="674" data-original-width="828" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqhk3_VAnYXai192rY8brGy6RC_8r3wWWBZ9ojCKq7NKu8VdpACDM9gNARXHZsabvHGSB_a5WPwp8QSqIyGmIcEQYiMVWg2zH0drh3-2LrawFbcXu3PBv_8tdgxS6T9-oev6SPA_uP_cvMpmtoFPubTUBLk76ENHHAi2F7avH8tuxsm-PGv13sVI/s320/Old%20Navy%20Flat%20Sandals%20Black.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvvhIWnPbJpWztR3EOxLGY0TxodlqwgRoqM2CQ-hu50janpspg7r7IOgttlIGHchy56Ux9pOAtBIzEeIuifjpSRxYIiRKRHFmoyDQTNw5soQBGK4rEo1VOjyqjSyat7qbM9CRCVLCLeHXyzWqDbGsbSWcq1mLUCnu0UUIhX-EPbFLhKnSHRPV580/s828/Old%20Navy%20Flat%20Sandals%20Cognac.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="714" data-original-width="828" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvvhIWnPbJpWztR3EOxLGY0TxodlqwgRoqM2CQ-hu50janpspg7r7IOgttlIGHchy56Ux9pOAtBIzEeIuifjpSRxYIiRKRHFmoyDQTNw5soQBGK4rEo1VOjyqjSyat7qbM9CRCVLCLeHXyzWqDbGsbSWcq1mLUCnu0UUIhX-EPbFLhKnSHRPV580/s320/Old%20Navy%20Flat%20Sandals%20Cognac.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I hope this post inspires you to look for style everywhere! Where's the oddest place you've ever bought clothes from?</span></div><p><br /></p>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-76219900325109705512022-03-23T17:29:00.001-07:002022-04-06T13:38:52.845-07:00Wardrobe Wednesday- Striped Hoodie & Denim Jacket <div><span style="font-family: verdana;">I first started Wardrobe Wednesday outfit posts back in 2013. That’s over 9 years ago, several sizes ago, and many, MANY pounds ago.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Self esteem wise, that was a great time in my life. At least physically speaking. Mentally/emotionally on the other hand…not so much. But I was lowest size I had ever been since the start of puberty. I fit into clothes comfortably, and having my picture taken didn't make me want to disappear into a bush like that Homer Simpson GIF. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I’m actually not going to dive too deep into body positivity on this post. I don’t have it in me to discuss not caring about a number on a scale, or caring about societal norms when it comes women’s bodies…we can talk about that some other time. Today, I just want to address that I miss the freedom that came with feeling comfortable in my skin. That was nice. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">As the years passed and the weight packed on and became harder and harder to manage, that freedom left. For a while I even succumbed to not caring about my outfits at all. I think it’s really typical for us to think we shouldn’t shop for this “fat body.” That what we SHOULD be doing is trying to lose weight and then shopping for new cute clothes for our smaller “goal” body instead. Let me tell ya, that mentality is a sure fire way to make a person already uncomfortable in their skin even more uncomfortable. Ya, sure, dressing like a slob is SUPER helpful when you’re looking for a confidence boost! All I was doing was punishing myself.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Fast forward many years, and I feel like I can proudly say I’m in the best place mentally and emotionally I have ever been. I’m confident in who I am as a person, my morals, my belief systems, my relationships…all of that incredibly important stuff. Of course this also coincides with being my heaviest weight and size of my life too. Go figure, you get your mind and emotions all good and your body just has to go the opposite direction just to keep you humble. We just can’t have it all, can we? 😂</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">But let’s be real, I have the important stuff. I know these other things are way more vital than the size of my pants or the look of my chin in pictures, but that doesn’t mean it isn’t still something to work through. I finally got out of the slob stage a couple years ago. My size 12 body deserves to wear cute outfits just as much as my size 6 body did! Even as my weight continued to go up I’m so happy that I saw the value in dressing myself in a way that made me happy. Especially because I genuinely love putting outfits together (if you don’t that’s ok too!) I got over the first hurdle!</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">My second hurdle is still MOST DEFINITELY pictures. I hate them. Haaaaaate them. Loathe them entirely. So with this in mind, I decided to attempt bringing Wardobe Wednesday back. I was always telling myself that I would “bring it back when I was comfortable again”….but maybe this is a way for me to get to that comfortable place? Maybe, forcing myself to take pictures in clothes will actually build my confidence again? Who knows! But I’m going to give it a try. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Now, that doesn’t mean I’m going to necissarily go back to having a post every single week like before. It might be a little intermittent. I also reserve the right to take 573,892 pictures to find 3 that I’m ok with posting. Hey…just doing these posts again is putting myself out there. Don’t be thinking I’m snapping 4 pictures quickly and moving on…I’mma be filling that camera roll. 😂</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Anyhow, if you’ve read this far you’re a trooper! Now for the actual post and outfit deets:</span></div><div><br /></div><div><span style="font-family: verdana;"><b>__________________________________________________________</b></span></div><div><span style="font-family: verdana;"><b><br /></b></span></div><div><span style="background-color: white; font-family: helvetica; font-size: small; font-style: italic; text-align: center;"><span style="color: #444444;">This post contains affiliate links BUT per usual, I only link items that I love and have bought myself or genuinely think are awesome!</span></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I set up my tripod outside in my front yard but it was soooo windy! I ended up having to move inside to my office. Not the most interesting background but I was dressed and ready and didn’t want any excuses to not get it done…so inside it was! </span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWv5xFPUTDppHbD5nTlCx-LqQoUpT6iKDquvaoJdK9VuylJqvzHl45NqcD3xe4f0T0SeQMqc0FY-ipp5G4yldbWa8uHJQ1QZnNR71UtPmW4w3XNSNmGjDkv5EfqaRo-i5a1Jt7cbXpMUihz6PuGYZREeHo5KS5b9AUC25DaADd_5oDJMe8Z1TIXi0/s3088/IMG_4784.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWv5xFPUTDppHbD5nTlCx-LqQoUpT6iKDquvaoJdK9VuylJqvzHl45NqcD3xe4f0T0SeQMqc0FY-ipp5G4yldbWa8uHJQ1QZnNR71UtPmW4w3XNSNmGjDkv5EfqaRo-i5a1Jt7cbXpMUihz6PuGYZREeHo5KS5b9AUC25DaADd_5oDJMe8Z1TIXi0/s320/IMG_4784.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmY-RbsKL2T8Mv-Vz_LoNlaD09fTLgSZ4rg677vrn-0kJ6oiJqjQ4MWfW3SRBCM7DM0sIEBTK4yettPckelSqorWO-T9molnV2sEHu5HsK5BWFk331o5_qD6o2gSkS9DTa8n9DkzQx-Bvs08i2h7MZ_rqrmJiG1_uzlkzzkcz0v1Q2f4e6X9w_qD4/s2444/IMG_4890.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2444" data-original-width="1707" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmY-RbsKL2T8Mv-Vz_LoNlaD09fTLgSZ4rg677vrn-0kJ6oiJqjQ4MWfW3SRBCM7DM0sIEBTK4yettPckelSqorWO-T9molnV2sEHu5HsK5BWFk331o5_qD6o2gSkS9DTa8n9DkzQx-Bvs08i2h7MZ_rqrmJiG1_uzlkzzkcz0v1Q2f4e6X9w_qD4/s320/IMG_4890.jpg" width="224" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUkCvXMKbAxiinHNOGmLEQyjgb2hIrarj1r3D57Uln-Q6DVjj2XYgxJLZruyDPDaMdLWPKDdYQxPtphtOfwT-spIqOMTbi-tNIwqLAQl0Fb7CUhv9xyvmWAeD2Nim4yuKNbQRYsClV1mROE6npSIvDEQM_jdfS53o0g_3XTvVHXAvTS7c49hvgb0/s2741/IMG_4871.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2741" data-original-width="1978" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUkCvXMKbAxiinHNOGmLEQyjgb2hIrarj1r3D57Uln-Q6DVjj2XYgxJLZruyDPDaMdLWPKDdYQxPtphtOfwT-spIqOMTbi-tNIwqLAQl0Fb7CUhv9xyvmWAeD2Nim4yuKNbQRYsClV1mROE6npSIvDEQM_jdfS53o0g_3XTvVHXAvTS7c49hvgb0/s320/IMG_4871.jpg" width="231" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJ19i6tYrbHriQA8WaftPUNxArL3i57hxymK_Mfr2Z8yxDqR-4xZrJ-meo7lfHjSrnwzyYKZHGxgwSC2VZDybPJC2Z9N_T2MK17P_BhCEtahn2UNPN3rudsBBLXyJpJ_TFh60-9K9C9-q3cC98gIHMdiepibc48wEL2Ssb7mUhtqiAYm45aJCGJs/s2571/IMG_4876.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2571" data-original-width="1655" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJ19i6tYrbHriQA8WaftPUNxArL3i57hxymK_Mfr2Z8yxDqR-4xZrJ-meo7lfHjSrnwzyYKZHGxgwSC2VZDybPJC2Z9N_T2MK17P_BhCEtahn2UNPN3rudsBBLXyJpJ_TFh60-9K9C9-q3cC98gIHMdiepibc48wEL2Ssb7mUhtqiAYm45aJCGJs/s320/IMG_4876.jpg" width="206" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYT0Tqo13U9b8LJlLzGoKZSnwfeSbWSMdT9beNw8AG0LydHu8hN-N58FuDWsCGvPHzw7UhQ71_11JHexWpzF23GS5Z09kI9GcyBp-9RCD6Buez-Uu83bII0N5Fy3pRhJXn__MywKQHWTAoP9ObRaj80bxijfswtTK1KIOjYC9VDLs7wLeS3EFjA0k/s3606/IMG_4912.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3606" data-original-width="2836" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYT0Tqo13U9b8LJlLzGoKZSnwfeSbWSMdT9beNw8AG0LydHu8hN-N58FuDWsCGvPHzw7UhQ71_11JHexWpzF23GS5Z09kI9GcyBp-9RCD6Buez-Uu83bII0N5Fy3pRhJXn__MywKQHWTAoP9ObRaj80bxijfswtTK1KIOjYC9VDLs7wLeS3EFjA0k/s320/IMG_4912.jpg" width="252" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Striped Hoodie</b></span></div><div><span style="font-family: verdana;"><b><br /></b></span></div><div><span style="font-family: verdana;">This Time and Tru hoodie is great! Being long sleeved it’s just enough to keep you warm when it gets a little chilly, but overall it’s pretty lightweight so it won’t give you heatstroke during the warmer parts of the day. It’s a perfect foundation piece to build off of. Since it’s not overly thick you can easily wear another jacket over it without getting too bulky. I also love the detailing of the high cut on the sides but lower in the back. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Of course this exact sweater is out of stock, but I’m going to link it anyway in case it comes back or you like other colors or similar options. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqqKd6PLMx9bvKgDvmoHiErd3vVZQnppNT_5_CtpGssvRRkJSe3_6NbSfQc0-xM689tFq2LSLzZ6XLmXDbMit0qmToPr94zpjS4MDvmRMPh9tr7muya-YfKFaYrtmPFcT7CGlwDK0Tv0CCdZ9VI_4PYXH5CW9sONdwsslR1GyPxII-IET5cQ4CaQ/s828/image0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="807" data-original-width="828" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqqKd6PLMx9bvKgDvmoHiErd3vVZQnppNT_5_CtpGssvRRkJSe3_6NbSfQc0-xM689tFq2LSLzZ6XLmXDbMit0qmToPr94zpjS4MDvmRMPh9tr7muya-YfKFaYrtmPFcT7CGlwDK0Tv0CCdZ9VI_4PYXH5CW9sONdwsslR1GyPxII-IET5cQ4CaQ/s320/image0.jpeg" width="320" /></a></div><br /><div style="text-align: center;"><a href="https://www.walmart.com/ip/483464333" style="font-family: verdana;">https://www.walmart.com/ip/483464333</a></div></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Denim Jacket</b></span></div><div><span style="font-family: verdana;"><b><br /></b></span></div><div><span style="font-family: verdana;">I’ve owned a few denim jackets over the years and this one is by far my favorite! It has stretch to it so you don’t feel restricted. This also lends its self well to wearing it over over sweaters and still being able to move. Ones I’ve had in the past made me feel like Ralphie’s little brother Randy in A Christmas Story. Do you know the scene I’m talking about when he can’t put his arms down in his snow gear? Anyway…none of that with this jacket. It moves with you and extra bonus is it has wonderful inside pockets too!! I wore it to a concert and it held all my stuff without having to bring in a bag. If you’ve been looking for a denim jacket…look no more. This staple piece is a must have!</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wl27aJnCgfM2xxRNiqmGxaFLMXRShDe3SYmDUILK-WFU5XVdvFTh4HwF3aThQ0Ty-0N620u2ONAW8CB4MOr1Yb4x6kEUMB-pgXs6spCb5sNe7-Lj2eNW8fBjDS13R7k2PZp5r1UkW7GXnMvUqRwVF8fW7srpa3ylqRKRWepb_nO4owLcgxzOYag/s1146/IMG_4969.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1146" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wl27aJnCgfM2xxRNiqmGxaFLMXRShDe3SYmDUILK-WFU5XVdvFTh4HwF3aThQ0Ty-0N620u2ONAW8CB4MOr1Yb4x6kEUMB-pgXs6spCb5sNe7-Lj2eNW8fBjDS13R7k2PZp5r1UkW7GXnMvUqRwVF8fW7srpa3ylqRKRWepb_nO4owLcgxzOYag/s320/IMG_4969.jpg" width="231" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://amzn.to/3wCSbHH">https://amzn.to/3wCSbHH</a><br /></div><br /><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b><br /></b></span></div><div><span style="font-family: verdana;"><b>Sneaker</b></span></div><div><span style="font-family: verdana;"><b><br /></b></span></div><div><span style="font-family: verdana;">I got these sneakers at TJ Maxx. The brand is Urban Sport by J Slides , which of course I’ve never heard of and means nothing to me. But they are so cute and comfy! They were great for walking all over San Francisco but still super stylish. I love the rose gold and snakeskin detailing. I found them on HSN , Nordstrom rack, and even Amazon. I got them cheaper at TJ Maxx but since I couldn’t find this exact pair on their site, I linked it on Amazon because it’s cheaper than HSN. </span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQqcV-KaurF7PKRoo7NczIFO4yg9UKSvRAhgFgDQD090kCr6mOTIPfKssM12KM2k8WMfkyDHLNjX1LRMOBCU7eHRbGt7p4o5j0Cd5_et3Mbz9FFllPthkfYQMZaTfZt0FsP2VNoyWdgtdSgIRUONTfyCzNGY4OJP0O5HUmVD5iqzZ5E-MmcsW8sc/s828/IMG_4968.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="646" data-original-width="828" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQqcV-KaurF7PKRoo7NczIFO4yg9UKSvRAhgFgDQD090kCr6mOTIPfKssM12KM2k8WMfkyDHLNjX1LRMOBCU7eHRbGt7p4o5j0Cd5_et3Mbz9FFllPthkfYQMZaTfZt0FsP2VNoyWdgtdSgIRUONTfyCzNGY4OJP0O5HUmVD5iqzZ5E-MmcsW8sc/s320/IMG_4968.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://amzn.to/37XqS0n">https://amzn.to/37XqS0n</a><br /></div><div><br /></div><div><br /></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-53859436412163339292022-03-21T19:26:00.001-07:002022-03-21T19:26:14.091-07:00Caramelized French Onion Dip<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><i style="background-color: white; font-family: verdana;">*If you’re one of those people who act like reading more than 3 words before you get to the actual recipe is the WORSSST torture on this earth, skip to the solid black line. That’s where information on the dip starts*</i><p></p><p><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(255, 255, 255); font-family: verdana; font-size: 17px;">Even though French Onion Dip is a classic, I never really had it growing up. In fact, the first time my mom made I thought it was tuna. 😂 Let me explain…</span></p><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">One New Years Eve my mom went all out with appetizers and “pickies” as we call it. A massive spread on the dining room table that we circled around to make our selections and fill our plates. Next to the chips was a small bowl of tuna. Tuna??? Why would she serve tuna? Of course we ate tuna with crackers so I just assumed she was had opted to have chips instead of Ritz. Bit of an odd choice for a party type situation…but whatevs. I skipped the “tuna” and mounded my plate with just chips. </span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">It wasn’t until the next day that I found out what it actually was. I thought the little pieces of dehydrated onion pieces were fish and that it was just a VERY mayo heavy tuna salad. It even had that light brown color that had really made me think it was some cheap chunk lights from a can. </span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">Don’t worry though, I made up for missing it the night before and inhaled this creamy, new to me delicacy and I’ve been inhaling at parties every since. </span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><b>_______________________</b></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">While there’s absolutely nothing wrong with the packet version (it’s what got us all to love it in the first place), as I’ve gotten older and become a woman of sophistication and class, (hold your laughs, please) I’ve started making it from scratch. </span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">Of course it’s easier to just tear open a packet and stir, but if you want to take it to the next level with some deep caramelization, this is the way to go! </span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhtibM7FKks39ka_ls_Nzwz_HcIfMOy_IMFo9Iyg_1UGG3I4_aY8fdmf1TxHA86BgiJui3K5bHizynqjjQV7f8CBEL5MHUXUAaBC0KAc4bEt9iBJ-jYnuTesS9PKYDAH727hMqa_evU7mihJHT5rVn5hHW1M5vzloHD5GRzGAi94XuwM-TgwPVjUiQ=s1500" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhtibM7FKks39ka_ls_Nzwz_HcIfMOy_IMFo9Iyg_1UGG3I4_aY8fdmf1TxHA86BgiJui3K5bHizynqjjQV7f8CBEL5MHUXUAaBC0KAc4bEt9iBJ-jYnuTesS9PKYDAH727hMqa_evU7mihJHT5rVn5hHW1M5vzloHD5GRzGAi94XuwM-TgwPVjUiQ=w266-h400" width="266" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><u><b><span style="font-family: verdana;">Caramelized Onion Dip </span></b></u></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">2 1/2 cups Onion, small diced</span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">2tb. Oil</span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">1 cup Sour Cream</span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">1/2 cup Mayo (I love Dukes)</span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">3/4 tsp. Kosher Salt </span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">1/2 tsp. Worcestershire sauce </span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">1/2 tsp. Garlic powder </span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">•Heat oil over medium heat in a small sauce pan (it’s what I find works best for such a small amount being cooked)</span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">•Add your diced onions and cook over medium heat for about 10 mins or until the onions soften and become translucent. </span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">•Once your onions have softened, turn your heat down to medium low. </span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">•Cook your onions low and slow, stirring as needed to to keep them from burning. You want them to become caramelized, sweet, and a bit jammy. The entire process took me about 45 minutes. Your 2 1/2 cups will cook down to approximately half a a cup. Set them aside to cool.</span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">•In a bowl, stir together the sour cream, Mayo, caramelized onions, salt, Worcestershire sauce, and garlic powder until well combined. </span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">You may serve it right away, but I like it best when you make it ahead of time and refrigerate it. It gives the flavors more to meld and deepen.</span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjHu5xthEl4OPBkatbmpZVxjjPFG2nacbqp24B7_iIwfNjgio-ykLB7XZjvgl1uVKBKo22ME5IfgC122lLIJkntivtzWX1iLnGKb6opAbzfGxlo6A9CbaqozDlOOOkv3R3UJmBNh5P8mSBt3cDobDdXhHr5iDLicb-bSJhRKxDyXzhaTIOrBWHMQA4=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHu5xthEl4OPBkatbmpZVxjjPFG2nacbqp24B7_iIwfNjgio-ykLB7XZjvgl1uVKBKo22ME5IfgC122lLIJkntivtzWX1iLnGKb6opAbzfGxlo6A9CbaqozDlOOOkv3R3UJmBNh5P8mSBt3cDobDdXhHr5iDLicb-bSJhRKxDyXzhaTIOrBWHMQA4=s320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjIKYwMWfywZK3zW5UZ6UPq9z1e0dqUQfiLqGLzNfrR1OOOqFzi1PdotUoYjx2XIqf_NmoL8yTcpfRI2AW6FJs1idK9FxVpQ9fz8yyCIClUUSxNY5w-NME3fzzsGpwhiZTOIPQ60QatLkIZZHfavxXWSIzzizooO5xshnEh-_a15tbH2rbRcWBxiCI=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjIKYwMWfywZK3zW5UZ6UPq9z1e0dqUQfiLqGLzNfrR1OOOqFzi1PdotUoYjx2XIqf_NmoL8yTcpfRI2AW6FJs1idK9FxVpQ9fz8yyCIClUUSxNY5w-NME3fzzsGpwhiZTOIPQ60QatLkIZZHfavxXWSIzzizooO5xshnEh-_a15tbH2rbRcWBxiCI=s320" width="240" /></a></div></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">Now comes the real question…do you serve them with WAVY or RIPPLE potato chips? One might argue they are the same…but OH do I disagree. </span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg7CT1MN4YZOHsRthElTa1TF1iF2FVDgSTUnmzUQUsgpmv43tVsILkU2ldv4CpwejIIZJQA8nER_FxUFOaZqxn6TWD5SqR9z8gJjxC7oZBga2NTnLO6YtGTKH4a0PxqXv8xxFNv5h0d4Ih5m_ddFcECVe-uGsFGp7W3MU-No29UvvASLuV0bpJSR5M=s758" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="758" data-original-width="757" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg7CT1MN4YZOHsRthElTa1TF1iF2FVDgSTUnmzUQUsgpmv43tVsILkU2ldv4CpwejIIZJQA8nER_FxUFOaZqxn6TWD5SqR9z8gJjxC7oZBga2NTnLO6YtGTKH4a0PxqXv8xxFNv5h0d4Ih5m_ddFcECVe-uGsFGp7W3MU-No29UvvASLuV0bpJSR5M=s320" width="320" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEimv1EHbL3XPLvBXonx6eo6QxngqkHp-HL8psTEABOZ_FY6dK-sS14YEFuzr2snBj0KBZUWUoIvifZD5ntTyNWFUSQWaO_W1BxvXMlnXsXOkhTdveZz6F1_k9OP0Tk2QiEUH5_q0NohH1pFA7PIFbOPqV76aj6wfO1ODBC67Z2XzxG24YuxBLNL5do=s759" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="759" data-original-width="759" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEimv1EHbL3XPLvBXonx6eo6QxngqkHp-HL8psTEABOZ_FY6dK-sS14YEFuzr2snBj0KBZUWUoIvifZD5ntTyNWFUSQWaO_W1BxvXMlnXsXOkhTdveZz6F1_k9OP0Tk2QiEUH5_q0NohH1pFA7PIFbOPqV76aj6wfO1ODBC67Z2XzxG24YuxBLNL5do=s320" width="320" /></a></div><br /></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><br /></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); font-size: 17px;"><span style="font-family: verdana;">Can you guess which one I prefer? </span></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-47870458780778013562022-03-16T06:00:00.002-07:002022-10-25T18:04:46.535-07:00Cinnamon Crunch Banana Bread<p><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: verdana; font-size: medium; text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigQjcKFKfpeLQCLT1wgdle2IPdFvcqM2jQzDgqnY4Gc-r0SJxPzRLExiGBTaqgPdA5tizs-j1oYUUFPVx3ufTj1JsUuyLYFGNtFTPuZVOCsRJLWg-3nqnxRH_YrTohELBxioeimcnM2eINPmpZleIp3s5KPFiQjceRUkm-H9qobMx6319uknNBSnM=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1572" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEigQjcKFKfpeLQCLT1wgdle2IPdFvcqM2jQzDgqnY4Gc-r0SJxPzRLExiGBTaqgPdA5tizs-j1oYUUFPVx3ufTj1JsUuyLYFGNtFTPuZVOCsRJLWg-3nqnxRH_YrTohELBxioeimcnM2eINPmpZleIp3s5KPFiQjceRUkm-H9qobMx6319uknNBSnM=w308-h400" width="308" /></a></div><br />*If you’re one of those people who act like reading more than 3 words before you get to the actual recipe is the WORSSST torture on this earth, skip to the solid black line. That’s where information on the bread starts*</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: verdana; font-size: medium; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: verdana; font-size: medium; text-align: left;">On this day two years ago is when quarantine really kicked off. Schools had shut down, offices were sending employees home, and people (like The Boy) were being laid off from their jobs. Our world as we knew it changed forever. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: verdana; font-size: medium; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: verdana; font-size: medium; text-align: left;">Quarantine?? What? How does that even work? I never could have imagined this happening in my life. Who would have thought the whole world would be taking a collective time out. It was weird. The days were long yet short. I felt stressed yet also relaxed. Time meant nothing and everything all at the same time.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: verdana; font-size: medium; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: verdana; font-size: medium; text-align: left;">What do you do? Take this time take to relax because you’ll never get this opportunity again? Or be productive…because you’ll never get this opportunity again? </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: medium;"><span style="background-color: white;">For the first time ever there was….time! Even if you continued to work like I did your day had opened up. You didn’t have other places to be (you weren’t socializing) You weren’t rushing from one thing to the next, and you got to work from home. The extra time was great. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #222222; font-family: verdana; font-size: medium; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; color: #222222; text-align: left;">With everyone at home and extra time on their hands came trends. Everyone and their brother was baking</span><span style="background-color: white; color: #222222; text-align: left;"> </span><span class="il" style="color: #222222; text-align: left;">banana</span><span style="background-color: white; color: #222222; text-align: left;"> </span><span style="background-color: white; color: #222222; text-align: left;">bread (like me), whipping up dalgona coffee (bought the instant coffee to do it and then never did. It’s still sitting in my pantry to this day ) and tie dying everything they could get their hands on (nope over here). </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #222222; font-family: verdana; font-size: medium; text-align: left;"><span style="color: #222222;">I am commemorating the anniversary of this weird space in time by finally posting my</span><span style="color: #222222;"> </span><span class="il" style="color: #222222;">banana</span><span style="color: #222222;"> </span><span style="color: #222222;">bread recipe.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #222222; font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(34, 34, 34);">__________________________________</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #222222; font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(34, 34, 34);"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #222222; font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(34, 34, 34);"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #222222; font-family: verdana; font-size: medium; text-align: left;"> I couldn’t help but make my banana bread a wee tad more interesting by coating it in cinnamon sugar for some added crunch and extra flavor. </span></div></div><p></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">By all means if you’re not into the idea of the added butter and cinnamon sugar, you can skip it. This is still a solid banana bread recipe without it. But the added crunch of cinnamon and sugar takes me back to my childhood breakfasts of cinnamon toast. What’s not to love about that?</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi0JVXMKPSDPA7aaQGkbp8IO-tdWFbZ51dFb-zo5VaPBRhcj_FIAd8dcJ1rWWHE2eRGilbsPUMaHW1VsdfJbqqLNynv4PWIRTBp3FKsnG6ZJSqwv89ppxqZUwUQiPlb6s5qA9cOsktneoNleEZn_0Dz5c-b8lShmssK_EMHV2gWGQnmzgjH3X6rfIc=s2652" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2583" data-original-width="2652" height="312" src="https://blogger.googleusercontent.com/img/a/AVvXsEi0JVXMKPSDPA7aaQGkbp8IO-tdWFbZ51dFb-zo5VaPBRhcj_FIAd8dcJ1rWWHE2eRGilbsPUMaHW1VsdfJbqqLNynv4PWIRTBp3FKsnG6ZJSqwv89ppxqZUwUQiPlb6s5qA9cOsktneoNleEZn_0Dz5c-b8lShmssK_EMHV2gWGQnmzgjH3X6rfIc=s320" width="320" /></a></div><br /><span style="font-family: verdana; font-size: medium;"><br /></span></div><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><br /></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><b><u>Cinnamon Crunch Banana Bread</u></b></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><b><u><br /></u></b></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">Yields 2 9x5 loaves</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><b><u><br /></u></b></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u>Bread</u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">4 Bananas, mashed </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">4 Eggs, beaten</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">1 tb. Vanilla extract </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">1 cup Shortening*</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">2 cups Brown sugar</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">3 1/2 cups Flour </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">2 tsp. Baking soda </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">1 tsp. Salt</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">1 tsp. Cinnamon </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u>Coating</u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">1 cup Granulated sugar</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">1 1/2 tsp. Cinnamon</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">1 stick Butter, melted </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">*May sub with softened butter, but believe it or not I prefer it with shortening </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•In a mixer, cream your shortening and brown sugar until fluffy, stopping periodically to scrape down the sides of the bowl. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•Stir in the mashed banana, beaten eggs, and vanilla until we’ll combined. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•In a separate bowl, stir together the flour, salt, baking soda, and cinnamon. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•Add your dry ingredient mixture to the wet ingredients a little at time until fully incorporated. Do not over mix or beat at a high speed. Just stir enough to combine.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•Preheat oven to 300 and prepare two 9x5 loaf pans with nonstick spray or shortening. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•Divide the batter into the two prepared loaf pans and bake at 300 for 1 1/2 hours or until the center is completely set and a toothpick comes out clean. Low and slow is the way to keep your bread from getting to dark and crispy before it is cooked all the way through. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•Remove loaves from pans and cool on wire rack</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">*<i>Optional Step</i>* When the loaves are about 80% cooled, wrap in foil and let sit overnight. This helps the loaves stay extra moist. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•Mix your cinnamon and granulated sugar together and transfer to a plate or container large enough for an entire loaf to fit into. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•Brush your loaf with melted butter and roll and press it into the cinnamon sugar mixture, coating the top and sides of the loaf. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">•I like to give the sides of the loaf just one coating, but 2-3 coats of butter and sugar on the top of the bread. Do whatever you prefer! I like a thick, crunchy sugar crust on top.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjQQHqhMfZjK8rJPh6uAsMHnf2VV98hxXWGc9a5gp2lPG_cYNAw123-kVlLKG5eRyGN8wqHS6jQrPhmQSFfBYr9alPehhOOIP764HLIEpiJxigoMTrSJl0C0dMHKtXvNUGvLj8jkK3hvsK5AR-WlUnjyK-j9tZBQhc0alncqluDs1kbzgqEf9zZGJ4=s3925" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3925" data-original-width="3013" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjQQHqhMfZjK8rJPh6uAsMHnf2VV98hxXWGc9a5gp2lPG_cYNAw123-kVlLKG5eRyGN8wqHS6jQrPhmQSFfBYr9alPehhOOIP764HLIEpiJxigoMTrSJl0C0dMHKtXvNUGvLj8jkK3hvsK5AR-WlUnjyK-j9tZBQhc0alncqluDs1kbzgqEf9zZGJ4=s320" width="246" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEilLIGXVYq9aDf489TlekWcfpPSPVaefXVhvh9Skslahq67X5DVm5llvSWvlD1I08qGdWk9KHNIapg_jKwWmkES9mTMPmK529q3SLnIWQdbKo6rdIZ7-zjbF5xONh1eSleoPUpgc0PJI_b0r-cBQAvlEpWbqlczHFDMAygE-gKC8gttGPTWjKUVUks=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEilLIGXVYq9aDf489TlekWcfpPSPVaefXVhvh9Skslahq67X5DVm5llvSWvlD1I08qGdWk9KHNIapg_jKwWmkES9mTMPmK529q3SLnIWQdbKo6rdIZ7-zjbF5xONh1eSleoPUpgc0PJI_b0r-cBQAvlEpWbqlczHFDMAygE-gKC8gttGPTWjKUVUks=s320" width="240" /></a></div><br /><span style="font-family: verdana; font-size: medium;"><br /></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">I hope you enjoy this spin on a traditional banana bread. It’s simple but makes a big impact. </span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u><br /></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u><br /></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><b><u><br /></u></b></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u></u> </span></p>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-17614309635323013122022-02-26T07:35:00.002-07:002022-02-26T07:35:42.145-07:00Andouille Corn Dog with Creamy Creole Mustard Sauce <div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">Corn dogs are one of my top 5 favorite foods. Easily! Make it a Disneyland corn dog…even better!</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">There’s nothing quite like a fresh, handipped dog. Crunchy outside, fluffy inside, wrapped around a hot and juicy frank (I never actually call hot dogs “franks” but I had already said dog just the sentence before…..so we’re trying new things here)</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">My husband loves the hot link corn dog from California Adventure. Ever since we first had that I thought of how fun it would be to make an andouille sausage corn dog because I love me some andouille! Add a little creole seasoning to the batter for some extra flair. Oh, and a creamy creole mustard sauce to dip puts it over the top. With Mardi Gras right around the corner it makes for a perfect festive meal as a nod to Nawlins.</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEheegEPZXd5ZR7feZy1QeSrZSnPirzbw7XzKtrwoCfM75AHJTxTFO5F_vVGKAsD8TOk5lSuFBv4e1dL78BVgaT4JIgjqzrK6nFG9D_ykGP8p_nOJ6PDGh3QrsLdFA-06poREDPwUDtvI9yCILHqmpn_3TArgYAlveQw58gdzSFVxqHvmuAyswErxM4=s1080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEheegEPZXd5ZR7feZy1QeSrZSnPirzbw7XzKtrwoCfM75AHJTxTFO5F_vVGKAsD8TOk5lSuFBv4e1dL78BVgaT4JIgjqzrK6nFG9D_ykGP8p_nOJ6PDGh3QrsLdFA-06poREDPwUDtvI9yCILHqmpn_3TArgYAlveQw58gdzSFVxqHvmuAyswErxM4=s320" width="320" /></a></div><br /><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><b>Notes and Tips:</b></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><b>Andouille sausage</b>: Choose whatever brand you like. Just be aware that some have tougher casings than others so your corn dog might have more “snap” if you choose one with a thicker casing. </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><b>Dipping</b>: To make dipping your corn dog easier, pour the batter into a tall drinking glass. It will</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">Help you dip and swirl the sausage around to coat. </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><b>Creamy Mustard Dipping Sauce</b>: We used to get big, tall, cans of Zatarans Creole mustard at my old job and I LOVED it! We made all kinds of sauces out of it. I haven’t found it in any of regular grocery stores so my recipe for the sauce recreates it’s flavor with grainy mustard and horseradish. If you are able to get your hands on actual Creole Mustard instead of just grainy, you can skip the added horseradish.</span></span></div><div><br /></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><b>Frying</b>: Deep frying will get you a more uniform and “pretty” corn dog. But if you’re like me I’d rather not go through that much oil…so I fried mine in a pan. This results in corn dogs that are a little on the flatter side than round…but it eats just the same! </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><b><u>Andouille Corn Dog</u></b></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">12-16oz Andouille sausage (I had 4 links that equaled 12oz with some batter leftover)</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">Neutral, high smoke point oil for frying (vegetable, canola, avocado, vegetable shortening)</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">Skewers or popsicle sticks</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><b>Batter</b></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">1 cup Yellow cornmeal</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">1 cup AP flour, plus a little extra for dusting the sausages </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">2 tsp Creole seasoning</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">1/4 cup Honey</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">4 tsp Baking powder </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">1 egg, beaten</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">1 to 1 1/4 cup water </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><b><br /></b></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><b>Creamy Creole Mustard Sauce </b></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">1/2 cup Mayo</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">1/4 cup Coarse stone ground mustard </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">1/2 tsp Kosher salt </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">1/4-3/4 tsp Prepared horseradish (to your taste)</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">2 tsp Honey </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">•<b>Mustard sauce</b>- Stir all the ingredients together and let sit in the fridge for at least an hour to let flavors meld. </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">•<b>Batte</b>r-In a bowl, whisk together the corn meal, flour, Creole seasoning, and baking powder. Add in your beaten egg, honey, and 1 cup of water to start. Mix well. If the batter is too thick, add 1/4 cup more of water until it is the consistency of thick pancake batter. </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><b>Directions</b></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">•Begin heating oil over medium heat. </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">• While it’s heating, dry your andouille sausage with a paper towel, and then lightly roll/dust them in flour to help the batter stick.</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">•Skewer your sausage.</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">•Pour the batter into a tall drinking glass. Dip your skewered sausage into the batter, pushing and turn it to coat it all the way to where it meets the skewer</span></span></div><div><span style="font-family: verdana; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgJV1sq-kvKbfZ9ZHyGDOwlzbRBYIxCnsWNhRoBjFO06NWKwPNXojFQ0d-17BYuMYoN67EwAPb08C3ewgFOm_Cxs_34EBHEVwu1Rk2zxeCGWzc1Oxsa94ZB7bZ2d2seR0436lQCWxh1nIXFRSzEkxQrwsV6sppsqPln4SXUD4mZRvW2girHDnoxYe4=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgJV1sq-kvKbfZ9ZHyGDOwlzbRBYIxCnsWNhRoBjFO06NWKwPNXojFQ0d-17BYuMYoN67EwAPb08C3ewgFOm_Cxs_34EBHEVwu1Rk2zxeCGWzc1Oxsa94ZB7bZ2d2seR0436lQCWxh1nIXFRSzEkxQrwsV6sppsqPln4SXUD4mZRvW2girHDnoxYe4=w150-h200" width="150" /></a></div><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">•Test if your oil is ready for cooking by dropping a small amount of batter. You want it to begin bubbling rather quickly and floating to the top without browning to quickly.</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">•When your oil is hot enough, pull your dipped corn dog out of the batter, twisting to let any excess fall off.</span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">•Slowly lower it into the oil, giving the batter time to set gradually before you lower it more until the sausage is fully submerged. This gives the batter a chance to cook just ever so lightly before lowering it all the way in to prevent sticking. </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiaibxL6KWpdCoZSrgTCxU3ErYkzrcDnPQXhd3RUUeL8qAdXt2gUsoNxkD8lYd-iQ89yy0_pKqA8gm64khfFekPmliL7z1wXdHdaJsILHirup5Dudg8cvLLgJFz-RMhmJQnlFNg_ZvOvOiVXQt2W-M7iSfsyjgklFJujOPGnSnoR6Urtpmqk2BC4bI=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/a/AVvXsEiaibxL6KWpdCoZSrgTCxU3ErYkzrcDnPQXhd3RUUeL8qAdXt2gUsoNxkD8lYd-iQ89yy0_pKqA8gm64khfFekPmliL7z1wXdHdaJsILHirup5Dudg8cvLLgJFz-RMhmJQnlFNg_ZvOvOiVXQt2W-M7iSfsyjgklFJujOPGnSnoR6Urtpmqk2BC4bI=w200-h150" width="200" /></a></div><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">•Cook until the outside is golden brown and crispy. </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjkCSB3oXRHjH7TiE5kR7OzSGg7u3WTUK0j2Y3rs3FTyi9Q5JIdYSCEmVCHc0GyAWU_FAGmWiRWXe3_E1cXpFGdfFqPyqqNhvNhzTQYXZ8RX9t0rcM0D0BMLpaOGC-M7phtiZGrB3dn0Y6nXG5TwDDij-62IX0ZrWdA9OMHG8AXcn92ZkwZpqtZ_I=s3250" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3250" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjkCSB3oXRHjH7TiE5kR7OzSGg7u3WTUK0j2Y3rs3FTyi9Q5JIdYSCEmVCHc0GyAWU_FAGmWiRWXe3_E1cXpFGdfFqPyqqNhvNhzTQYXZ8RX9t0rcM0D0BMLpaOGC-M7phtiZGrB3dn0Y6nXG5TwDDij-62IX0ZrWdA9OMHG8AXcn92ZkwZpqtZ_I=w186-h200" width="186" /></a></div><br /><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><b>NOTE</b>: The goal here is to get the batter golden brown, not necessarily heat it all the way through. My andouille sausages were very thick so if I had cooked it in the oil until the center of the sausage was hot the outside batter would have been over cooked. I pulled mine out of the oil when they were the color I wanted and then finished them off by baking in a 325 oven until heated all the way through. If your sausages are skinnier you may not need to do this, but don’t be afraid to finish them in the oven if you need to. </span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);"><br /></span></span></div><div><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; caret-color: rgb(255, 255, 255);">Serve with your creole mustard sauce and a side of Zapp’s Voodoo potato chips to fit the theme</span></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhnoFfr8gvtSINvTR-AlqcveXQyEhyYGdS2i7IzeIDSqkJO12dzJ-BjyDqQ_sGdyVxWY4mX_-wgy7U-yowhwh2MYkqogUMNyROe_N2bYtn6UCSrFwYsVpIeRFc3vXzhSknssY6BCCIxtNiZ-HBcP2uoCtuD5X-gNnJfOtB_OvNKhTYr2l5L3HIVZFU=s2478" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2478" data-original-width="2167" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhnoFfr8gvtSINvTR-AlqcveXQyEhyYGdS2i7IzeIDSqkJO12dzJ-BjyDqQ_sGdyVxWY4mX_-wgy7U-yowhwh2MYkqogUMNyROe_N2bYtn6UCSrFwYsVpIeRFc3vXzhSknssY6BCCIxtNiZ-HBcP2uoCtuD5X-gNnJfOtB_OvNKhTYr2l5L3HIVZFU=s320" width="280" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEixl7Z1s5LVTLzucYSd-h08JhV-vbx20SHyNbqObMW8cxsf-QYepIg3SWbJr1F1YJSdg2-C4Z0uyEyHjFYT0AknQrruXadZvuroksEiAIAnP5iCgJA4sSXmixfFCIkmgJpfJUbv8xCxM72KpXbpHdb3CMJkPdnpLiQL2zOk3xYElszYUpiwBuoJriY=s3460" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3460" data-original-width="2966" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEixl7Z1s5LVTLzucYSd-h08JhV-vbx20SHyNbqObMW8cxsf-QYepIg3SWbJr1F1YJSdg2-C4Z0uyEyHjFYT0AknQrruXadZvuroksEiAIAnP5iCgJA4sSXmixfFCIkmgJpfJUbv8xCxM72KpXbpHdb3CMJkPdnpLiQL2zOk3xYElszYUpiwBuoJriY=s320" width="274" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-42193634138288455542022-02-11T20:09:00.000-07:002022-02-11T20:09:06.330-07:00Warm Spinach Artichoke Dip<p><span style="font-family: verdana; font-size: large;"><span style="background-color: white; color: #222222;">There are two different kinds of spinach dip in my world. There’s the cold kind that I usually just buy from the store and served with sliced baguette And then there’s warm spinach dip that must have artichokes too and I like to scoop with something crunchy like tortilla or pita chips.</span><span style="background-color: white; color: #222222;"> </span></span></p><span style="font-family: verdana; font-size: large;"><span style="background-color: white; color: #222222;">I’ve been making this hot spinach artichoke dip for years now. It’s a go to for my thanksgiving appetizer spread and floats in and out of my rotation for other parties. You can choose to bake it or throw it in a crockpot, however you prefer! The crockpot is convenient for staying warm but I also like the oven for browning some cheese on top. (I can’t resist brown and bubbly cheese) </span></span><div><span style="font-family: verdana; font-size: large;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">It’s super easy and everyone loves it!</span></span></div><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgw56jzIx0VUFemeRtsv4nR_6KXk58oEEcTNkgX1y-pXaxK8Zz4gjjG9EQu93cuy5Z87xKAwnlsDbi0Bn0NM5G-Y0qpxHQ_nZuGqgLdAAZ4T3e81lquuFyd63VmQvGzAcZlTkITokiTUp00hRO5sr7Xqhmrwb2N-zkvvrtf4FFujU6KtBdkP6N5NIE=s1080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgw56jzIx0VUFemeRtsv4nR_6KXk58oEEcTNkgX1y-pXaxK8Zz4gjjG9EQu93cuy5Z87xKAwnlsDbi0Bn0NM5G-Y0qpxHQ_nZuGqgLdAAZ4T3e81lquuFyd63VmQvGzAcZlTkITokiTUp00hRO5sr7Xqhmrwb2N-zkvvrtf4FFujU6KtBdkP6N5NIE=w640-h640" width="640" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><b>Warm Spinach Artichoke Dip</b></span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">2 cups shredded Italian cheese blend (if you can’t find that blend, half mozzarella half Parmesan will do)</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">15oz can artichoke hearts, drained and chopped</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">2/3 cup sour cream </span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1/3 cup mayo</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">5 cloves garlic, minced </span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">12oz bag frozen spinach, thawed, drained and squeezed of excess water </span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">8oz cream cheese, softened </span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 tsp. Kosher salt </span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Half cup more of shredded Italian cheese (optional)</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">In a bowl mix together all ingredients (except the extra half cup of cheese if you are using it) until well combined. </span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><b>Crockpot</b>: Place mixture in crockpot on high until warmed all the way through. Once it is warm, turn down to low to hold. </span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><b>Baked</b>: Spray an 8inch baking dish with nonstick spray and scoop mixture in. Cover with foil and bake in a 375 oven until warm all the way through, about 25-30 minutes. Once hot, remove foil and top with the extra shredded cheese. Broil until brown and bubbly. </span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /></span><div><span style="font-family: verdana; font-size: large;"><span style="background-color: white; color: #222222;">Serve with pita or tortilla chips.</span><span style="background-color: white; color: #222222;"> </span></span></div></div><div><span style="font-family: verdana; font-size: large;"><span style="background-color: white; color: #222222;"><br /></span></span></div><div><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhT19PINP9PycbB6FLgihlsV3Kk7fzU7Hs9hOYkHrJQsrthS3_H_1Vdg2yXsTEnvW6xMvb7GN9-yR_ZDo9oXOrBLTtwwbQN_jxjaLFtybZyAHwIXlT6nzuanCLaxkN_AdpgQvkCmJR4zHQUCiUmai16KktECNZP9DPWBkwOE-QYc8vfN6jSErrItJo=s1080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhT19PINP9PycbB6FLgihlsV3Kk7fzU7Hs9hOYkHrJQsrthS3_H_1Vdg2yXsTEnvW6xMvb7GN9-yR_ZDo9oXOrBLTtwwbQN_jxjaLFtybZyAHwIXlT6nzuanCLaxkN_AdpgQvkCmJR4zHQUCiUmai16KktECNZP9DPWBkwOE-QYc8vfN6jSErrItJo=w400-h400" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8RqbD_yPj_YuNv_ACNSSZEVeC6TWnDcHe38Idw-e58vobOYueVUaNr-Z79uh27r7H-zUwfh36K-o5GQgFUthH_uMuvk50uK6rVWZtMmGCuwWRZ3VrU_jZCx62TyPjxy7TlQKnMi5k1voufUHBNY3G1JAUUjAA4r3s79n7qeR5zGWWaA3rfDfT1w0=s1080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8RqbD_yPj_YuNv_ACNSSZEVeC6TWnDcHe38Idw-e58vobOYueVUaNr-Z79uh27r7H-zUwfh36K-o5GQgFUthH_uMuvk50uK6rVWZtMmGCuwWRZ3VrU_jZCx62TyPjxy7TlQKnMi5k1voufUHBNY3G1JAUUjAA4r3s79n7qeR5zGWWaA3rfDfT1w0=w400-h400" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="background-color: white; color: #222222;"><br /></span></span></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-80925608371244406582022-01-30T16:48:00.004-07:002023-02-02T12:52:47.653-07:00Italian Wedding Soup<p><span style="font-family: verdana; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div></div><span style="font-family: verdana; font-size: medium;"> <span style="-webkit-text-size-adjust: auto;">The first time I ever had Italian Wedding Soup was when I worked in a hospital kitchen. We ordered it in frozen in bags that we heated up. It was decent, maybe a 6.5 out of 10. I ate it here and there, but I always knew I could probably make it better myself. Funny that the only homemade version I’ve ever had is my own. I may not have much to compare it too, but I think it’s pretty good regardless! It’s very simple and manages to feel</span></span><p></p><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">light despite having pasta and beef in it. Paired with some salad it makes for a cozy and filling meal. </span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: auto;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgvvQrsPciIw_maT0W8bmNXs41MgVS6r4zHu9LIZDK4A24KKRzLc0QAfdbO0iXdecuKUBzuSX7dLUczP92NVPxGXLLB2TfKZn8KjwJErTADHSJKe5mgB01qZy3tD0N3ngOyurbE_zZoQfq1n-l4aw6eEEJ1kgHiUdvY7BEN2AlMleaxFSH4hiULTgM=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgvvQrsPciIw_maT0W8bmNXs41MgVS6r4zHu9LIZDK4A24KKRzLc0QAfdbO0iXdecuKUBzuSX7dLUczP92NVPxGXLLB2TfKZn8KjwJErTADHSJKe5mgB01qZy3tD0N3ngOyurbE_zZoQfq1n-l4aw6eEEJ1kgHiUdvY7BEN2AlMleaxFSH4hiULTgM=w266-h400" width="266" /></a></div><br /><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Italian Wedding Soup</b></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Meatballs</b></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">2lbs Ground beef</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1/2 cup Bread crumbs </span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1/2 cup Milk or broth of choice </span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">2 Eggs, beaten</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">2 tsp Kosher salt </span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">2 tsp Italian seasoning</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1 tsp Dried basil</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">4 cloves Garlic, minced</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1 small Onion, grated (or very finely minced)</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1/2 cup Grated Parmesan cheese </span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Soup</b></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">2 tb oil </span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1 Onion, small diced</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">3 stalks Celery, small diced </span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">3 Carrots, peeled and diced </span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">4 cloves garlic, minced</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">2 48oz boxes chicken broth (12 cups)</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1 cup Acini de peppe pasta</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">Couple handfuls of fresh spinach </span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1 tsp Kosher salt (or to taste)</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">Black pepper to taste </span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">Juice of about half a lemon </span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Meatballs:</b></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">In a large bowl, mix together the bread crumbs, milk or broth, garlic, salt, beaten eggs, grated onion, Parmesan cheese, basil, and Italian seasoning. Add the ground beef and mix well until incorporated evenly. Use tablespoon to measure the beef out and then roll into meatballs. Air fry in batches at 400 degrees until the meatballs are lightly browned. (Or you make bake in the oven). Set cooked meatballs aside until ready to add to the soup.</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Soup</b>:</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">In a large Dutch oven or pot, heat 2 tablespoons of oil over medium heat. Add diced carrot and cook for about 1 minute before adding the celery and onion as well. Cook until onion is translucent and begins to soften. Add minced garlic and cook about a minute, stirring frequently to prevent it from burning. </span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">Pour in chicken broth and bring to a boil. Once at a rolling boil, stir in acini de peppe pasta and stir frequently until it is fully cooked. </span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">Turn heat down to medium and gently add your cooked meatballs in. Allow to cook long enough for meatballs to heat through, then turn off the heat. Stir in a few handfuls of fresh spinach and allow it to wilt down. Season with salt and pepper to taste and some fresh lemon juice. I use about half a lemon. (you’re not trying to make it taste like lemon soup but just enough acid to brighten up the flavor of the broth).</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">Some people serve it with Parmesan cheese on top but I love it as is. Enjoy!</span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEguI8hTB_iR_F9rkFkn8F5BvWzBsO7C3WdJ1gEPM0T2DtEiMzBKZTjlw6N7VRg6zgqrYC4qXNeO2CoIvFnGlSVI8c8u8nIoxBGez1KvKjtl-lUSjQh1VEjPpFpRNmTpXtFXZnrf3p6leKh34vPjpvv32pkcsTbUawp1jqQAvGP4LcE9hXVB918myIo=s4032" style="-webkit-text-size-adjust: none; font-family: verdana; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEguI8hTB_iR_F9rkFkn8F5BvWzBsO7C3WdJ1gEPM0T2DtEiMzBKZTjlw6N7VRg6zgqrYC4qXNeO2CoIvFnGlSVI8c8u8nIoxBGez1KvKjtl-lUSjQh1VEjPpFpRNmTpXtFXZnrf3p6leKh34vPjpvv32pkcsTbUawp1jqQAvGP4LcE9hXVB918myIo=w300-h400" width="300" /></a></div><div style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="-webkit-text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhDMBL0BNSX9wb8wa4lfC98k9GJp37hO0sI_FHRD_mA8CJIyYcovs74bIMuiUBZrFi4xHbpnuUGgHMVTDtH7R3C3FAc87rtqD92fCr5HC8s_11cQEPvlX7yjqzjzbs9rox1oYs536LLFCjVpqJ20DWWKo8da6ccKd_KLgcFPKjug-QQ7BNkJS8chCc=s4032" style="-webkit-text-size-adjust: none; font-family: verdana; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhDMBL0BNSX9wb8wa4lfC98k9GJp37hO0sI_FHRD_mA8CJIyYcovs74bIMuiUBZrFi4xHbpnuUGgHMVTDtH7R3C3FAc87rtqD92fCr5HC8s_11cQEPvlX7yjqzjzbs9rox1oYs536LLFCjVpqJ20DWWKo8da6ccKd_KLgcFPKjug-QQ7BNkJS8chCc=w300-h400" width="300" /></a></div><div style="-webkit-text-size-adjust: auto;"><div style="-webkit-text-size-adjust: none; caret-color: rgb(255, 255, 255); color: white;"><div></div></div></div><br class="Apple-interchange-newline" style="-webkit-text-size-adjust: auto;" />Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-16223998497347216602022-01-09T19:43:00.004-07:002022-01-25T17:12:59.090-07:00Five Products I Started Using in 2021 That Have Been Game Changers<div class="separator" style="clear: both;"><span style="background-color: white; color: #222222;"><span style="font-family: verdana;"><br /></span></span></div><div class="separator" style="clear: both;"><span style="background-color: white; color: #222222;"><span style="font-family: verdana;">I decided I wanted to share with you the top 5 things I started using in 2021 that turned out to be game changers. Over the years you try all kinds of new things. Some stick…others don’t. But this year I found some serious bangers! Now, I’m not saying they’re necessarily the latest and greatest (in fact, I’m usually pretty behind in trends) but each of these products made such an impact I don’t even care. I can vouch that they are worth every penny I spent. Now let’s get started….</span></span></div><div class="separator" style="clear: both;"><span style="background-color: white; color: #222222;"><span style="font-family: verdana;"><br /></span></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEir8nyOieAJ2Aw8MDl8_NhvOh0wl_UQOzMxVxRTyKiyDxVp47mI0kYphIhxbBJiUjPmr9HtIlQIgr6Okqw3hf_-i9T0vP2817Ak9OTALSFQO8qwFO6w37QVLYvMFQUM8a7LO6KXOHIGJXbrT60Rsscd9FnCrUHajYxs-rLnLnMi0ICg3UqUHxJFsUo=s1920" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1920" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEir8nyOieAJ2Aw8MDl8_NhvOh0wl_UQOzMxVxRTyKiyDxVp47mI0kYphIhxbBJiUjPmr9HtIlQIgr6Okqw3hf_-i9T0vP2817Ak9OTALSFQO8qwFO6w37QVLYvMFQUM8a7LO6KXOHIGJXbrT60Rsscd9FnCrUHajYxs-rLnLnMi0ICg3UqUHxJFsUo=w360-h640" width="360" /></span></a></div><span style="font-family: verdana;"><b><br /><span style="background-color: white; color: #222222;"><br /></span></b></span></div><div class="separator" style="clear: both;"><span style="background-color: white; color: #222222;"><span style="font-family: verdana;"><b><br /></b></span></span></div><div class="separator" style="clear: both;"><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><b>Eufy Robo Vacuum</b></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">I told you the things I listed weren’t necessarily new. Roomba first released their robot vacuum back in 2002. Yep, 20 whole years ago (I looked it up) So not at all new....but something that seemed super far off in the realm of possibility for me. (Ya know, between being a literal child for half that time and then broke the other half) I had this Eufy brand vacuum sitting in my Amazon cart for, no joke, two years before I pulled the trigger this past October and my god, it’s one of the best triggers I’ve ever pulled in my 32 years. It’s the BEST! I run it for 45 minutes a day and am amazed at what it picks up every. Single. Time. I notice such a HUGE difference. Yes, I do still vacuum my house with a regular vacuum but this helps keep up with the daily mess, especially having pets. There’s not a chance in hell I would ever vacuum by hand daily so there’s no denying that this makes a huge difference in keeping up with the house between hand vacuuming. He’s already become a member of the family, we named him Victor but he’s Vic the Vac for short. He may even end up in our Christmas card this coming year. Just maybe.....</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZ6fFzdi2WoLxVX4O47PwDhEnAn48f_f1ZVi2Wl7wmfD_FGPs8ka9OnG1XuCRkxO_SxX1N8e-_nUOviZjD-7PIyetUd847wTiepUjoNhM1uQ7dERfnLpgGfqUUWVVEDbiwbyIRQQKSz2g13JaTV4cT2EyeqnnhgrusutrEmummyOGcxFCTVHuiL5U=s300" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="274" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZ6fFzdi2WoLxVX4O47PwDhEnAn48f_f1ZVi2Wl7wmfD_FGPs8ka9OnG1XuCRkxO_SxX1N8e-_nUOviZjD-7PIyetUd847wTiepUjoNhM1uQ7dERfnLpgGfqUUWVVEDbiwbyIRQQKSz2g13JaTV4cT2EyeqnnhgrusutrEmummyOGcxFCTVHuiL5U" width="274" /></a></div><div style="text-align: center;"><a href="https://amzn.to/3G2igk8" target="_blank">https://amzn.to/3G2igk8</a><br /></div><span style="font-family: verdana;"><br /></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><b><u></u> Jergens Wet Skin Moisturizer </b><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">One of my resolutions in 2021 was to do a better job of moisturizing. (not all resolutions are grandiose) Frankly, I was starting to look ashy, crackly, and even a little crepey. Not a good look. The problem was twofold: I never worked into my routine as a habit, and also I HATE the sticky/greasy feeling of so many lotions. I decided to give the Jergens wet skin moisturizer and I could not recommend it enough! It’s been easy to keep up with as part of my shower routine. I turn off the water, wring out my hair, then get to work moisturizing in the shower. It soaks in nicely and doesn’t leave my feeling sticky or greasy. Two (nicely moisturized) thumbs up from me!<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><u></u></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhwxUPsRgihcEc9vFao_Pl5NxHmTZTvCQ3puxDOxDf1h_SiXxFRo4dpzZlFOHk3F4WRkBinHWYGTF4IpDzlT4B_Zxjk4tETVfa55FLd0QC609Fglkast2_KM8iijCHHV2zF-wEoSa05p5xOxppAmu80UPesRvLKxqqB9oSzNz9W4q1z2htN9xxvk4A=s1500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhwxUPsRgihcEc9vFao_Pl5NxHmTZTvCQ3puxDOxDf1h_SiXxFRo4dpzZlFOHk3F4WRkBinHWYGTF4IpDzlT4B_Zxjk4tETVfa55FLd0QC609Fglkast2_KM8iijCHHV2zF-wEoSa05p5xOxppAmu80UPesRvLKxqqB9oSzNz9W4q1z2htN9xxvk4A=s320" width="320" /></a></span></div><span style="font-family: verdana;"><br /> <u></u></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><b>Intuition Razor </b></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;">Since we’re on the topic of bathing, let’s segue into the next item: the Intuition razor. I don’t know about you, but shaving in the shower made me want to shoot myself. I have a basic stand up stall type shower that doesn’t have a place to put my leg up. Having to lather up some shaving cream (or use conditioner...you know you’ve done it too!) just felt like such a chore. Not having a place to put my leg up meant half the time the shaving cream got washed off before I even got to that section to shave. It was just time consuming and annoying.....so I let myself get pretty prickly most of the time. It finally dawned on me to give the Intuition a try. I had been singing along to the commercials with Jewel for years (follow your hEaRt, your intuition) but finally picked one up out of pure frustration. The conditioning solid around the blade makes it so you lather, shave, and moisturize all in one swipe. It’s saves me so much time and frustration and keeps shaving my legs from being a huge chore. I love it! I still keep a regular razor in the shower for ummm…”other” areas, It’s a bit bulky for getting into tight, delicate spaces…if ya know what I mean) but this razor does not disappoint.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSU7t07hsuVNgCsdWPdJMWNCVI5IkMHElYkiq5ZqMq4MDcNRikpWjiMCDDQFfZL003qkk15vl2lbSHRBCTnQImMor-ErGVWDzPw0SkIyqA2-U2PevVaByerA6DqqIrOm9vPcngHZp1mGjGi18AIODkP9MZ7-XEwOkgFu-bjRyC5w5nALZjWUtHW7g=s1312" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1312" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSU7t07hsuVNgCsdWPdJMWNCVI5IkMHElYkiq5ZqMq4MDcNRikpWjiMCDDQFfZL003qkk15vl2lbSHRBCTnQImMor-ErGVWDzPw0SkIyqA2-U2PevVaByerA6DqqIrOm9vPcngHZp1mGjGi18AIODkP9MZ7-XEwOkgFu-bjRyC5w5nALZjWUtHW7g=s320" width="263" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><span style="font-family: verdana;"><b>Tanned AF Lotion</b><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">I bought this one day out of pure desperation. I had a place to be and a dress to wear and you could see the blood pulsing through the veins of my legs. (Might be a <i>slight</i> exaggeration….but only <i>slight</i>) I added this to my grocery pick up order and the rest is history. I don’t use it super regularly (I’m not trying to keep up a tan 365) but mostly for events and particular outfits. It’s easy to use, very affordable, and doesn’t turn out orange. I like to apply it, wait about 15 minutes, then apply another layer. I let it sit for at least 2 hours before showering but sometimes go longer. It gives me the perfect kiss of color without looking like Miss Hawaiian Tropic…although if you wanted to achieve that look I’m sure you could. It’s easy to find too (I got mine from Walmart) which makes it even better! </span></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEixgIepMLY41N9_PNAj3kFf3bLSXNOXQuLdPPIVPUzu5WoqbQmH9qd8FHnOTzzRO7xTdJqEkWmOueCM1yNNAdJx8Uqz04_JjjyNAluX0Cl01qMHXYJ6SgEr_CpThJAEu_cCXgoqdE0x_XBFHJhgOTGSAK5gojgU-qxgHJ2RKHAfORpWlXlY2nToYdA=s612" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="612" data-original-width="612" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEixgIepMLY41N9_PNAj3kFf3bLSXNOXQuLdPPIVPUzu5WoqbQmH9qd8FHnOTzzRO7xTdJqEkWmOueCM1yNNAdJx8Uqz04_JjjyNAluX0Cl01qMHXYJ6SgEr_CpThJAEu_cCXgoqdE0x_XBFHJhgOTGSAK5gojgU-qxgHJ2RKHAfORpWlXlY2nToYdA=s320" width="320" /></a></div><br /><span style="font-family: verdana;"><br style="background-color: white; color: #222222;" /><b>Dawn Powerwash</b><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Man, you know you’re getting old when spray dish soap makes you positively giddy. You might think…what’s the point? It’s just soap after all….but it’s a whole lot more than that I promise you! I use to to spray dishes with stuff stuck on without having to fill the sink with water and liquid soap to soak. It clings well and by the time you’re ready to scrub it comes right off. Plus, since it’s in a convenient spray bottle I have repurposed it for so many different things. I use to spray down my greasy stovetop, wipe down my kitchen cabinets, I even use it on greasy stains on my clothes as a stain remover. It’s super versatile and completely worth having the extra item under your sink. Go buy it now!</span></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><span style="background-color: white; color: #222222;"><br /></span></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiKeDRUigQBIS1uN-0jO9njhMi9n8EHZZJn_yeiTWv7iZBsmu0ohYsN7lEVWVr2jiZD6-AY8vvqZa_o6lq4FuIufv9gcputehuEtqCSoADilxPbjiYMBzLcpHByyg0EZU6ClAUSuH70-9cbtuN6pXNzhwEiM_si49JBPmi51RztFMzSNbmPi4WZ-fg=s400" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiKeDRUigQBIS1uN-0jO9njhMi9n8EHZZJn_yeiTWv7iZBsmu0ohYsN7lEVWVr2jiZD6-AY8vvqZa_o6lq4FuIufv9gcputehuEtqCSoADilxPbjiYMBzLcpHByyg0EZU6ClAUSuH70-9cbtuN6pXNzhwEiM_si49JBPmi51RztFMzSNbmPi4WZ-fg=s320" width="320" /></a></div><br /><span style="background-color: white; color: #222222;"><br /></span></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;">Have you used any of these products and love them as much as me?<a href="https://amzn.to/3G2igk8">null</a></span></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-24906563108177875972021-12-30T08:55:00.007-07:002021-12-30T21:02:22.171-07:00My New Years Eve Watch List I’m a big proponent for all holidays getting their fair share of celebration. Yes, Christmas is still my all time favorite with Halloween trailing not too far behind, but let’s give them all a chance. That’s why I make special meals, decorate, and even watch themed movies and shows to get me in the spirit of the all the holidays. Like my Thanksgiving roundup, I decided to do one for New Year.
Now, putting it out there from the start, only a couple of these are actually New Years themed in their entirety. While the others may not outright be, some of their key scenes are New Years related or simply stick out in some way that gives me that new year feel. No matter what, all of these are perfect for curling up on the couch for a night in to ring it in. Let’s get started!
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEglE7nMCJgzSJn9Ux7qfO_5g6bRXvorwQ2nRy_QMUrPImX-1K29dMhEAAOWoJC9iajEFqCYwoDUrrLa5ke8cwZGttZubETGg12RZftJa3FJEnZBnbu0d3c-YbuGUhg9Sw0tRUeNZEBaYXvepYLi_4PvdN885LEiuhuPFF1S-ZBYPcSySQ0hQ7XVcbA=s2000" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1600" data-original-width="2000" src="https://blogger.googleusercontent.com/img/a/AVvXsEglE7nMCJgzSJn9Ux7qfO_5g6bRXvorwQ2nRy_QMUrPImX-1K29dMhEAAOWoJC9iajEFqCYwoDUrrLa5ke8cwZGttZubETGg12RZftJa3FJEnZBnbu0d3c-YbuGUhg9Sw0tRUeNZEBaYXvepYLi_4PvdN885LEiuhuPFF1S-ZBYPcSySQ0hQ7XVcbA=s400"/></a></div>
<b>Happy New Year, Charlie Brown!</b>
I figured it get ya started with an actual New Years one out of the gate. The story is pretty random and in typical Charlie Brown fashion, a little depressing at times…but that’s what makes it so charming! I couldn’t let a holiday pass without paying my depressed 8 year old blockheaded friend a viewing. Plus, it’s short and sweet.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgEDWSxr4bBgzEp25bv4G69xTz87pD8jL4ZaF4SfHvuXLIm_C6Qnezsj_pWl7ZnLWBOcWasT3LHZncNXgMcfWIWq2YMK6Hr7TXjvYICDElG7SLa1cziz3Vhj1ekAykWrKoOA_VHpWwifErk9XK7J5ESxmUww_pwISs1ObsiLmbiH1TPGpYZd5AIbck=s640" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="467" data-original-width="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgEDWSxr4bBgzEp25bv4G69xTz87pD8jL4ZaF4SfHvuXLIm_C6Qnezsj_pWl7ZnLWBOcWasT3LHZncNXgMcfWIWq2YMK6Hr7TXjvYICDElG7SLa1cziz3Vhj1ekAykWrKoOA_VHpWwifErk9XK7J5ESxmUww_pwISs1ObsiLmbiH1TPGpYZd5AIbck=s320"/></a></div>
<b>Mermaids</b>
I love this movie so much! I mean, what’s not to like? It’s set in my favorite era (early 60s) Cher is is fabulous as always, and Winona Ryder, our 90s movie queen; gives such a great performance. The storyline is nothing hugely over the top and yet somehow still incredibly enthralling. New Years Eve marks an eruption of emotion between Charlotte and Mrs. Flax, making it perfect for this list.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEif2z452mcdgiZnoeaGUULKh95hlmw6XWJA7Yu1chG_b1E6XEF0gLzUVWr95P68daYWIx-9Ny6jL343QMxdI-F7YnYIyG2MyaIflGTbl9jm0YqqJieg4lSQiticMj8oTuIgns9uYrgN2yIBewkhON2eVe13dicY0PjvIPWel2WYPQiGbKh3nEVTDGk=s1200" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="900" data-original-width="1200" src="https://blogger.googleusercontent.com/img/a/AVvXsEif2z452mcdgiZnoeaGUULKh95hlmw6XWJA7Yu1chG_b1E6XEF0gLzUVWr95P68daYWIx-9Ny6jL343QMxdI-F7YnYIyG2MyaIflGTbl9jm0YqqJieg4lSQiticMj8oTuIgns9uYrgN2yIBewkhON2eVe13dicY0PjvIPWel2WYPQiGbKh3nEVTDGk=s320"/></a></div>
<b>While You Were Sleeping</b>
This is one of those super watchable movies. No matter how many times it’s on you never really get sick of it. It’s just easy watching. Lucy (Sandra Bullock) is super awkward but loveable (I love the scene where she dips her Oreo in the cats dish lol) and it makes for one of the best and least cheesy love stories in the 90s era of romantic comedies. The story starts just before Christmas, takes a big turn on New Years Eve, then wraps up shortly after that. It definitely qualifies as good New Years Eve cinema.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgsbwYeHlBFzGhLxpeiQBciZZNhaPNIUft7jLDNzZTE7yCxFxp7WJO8_k338gA0yzBg3nafw7wTQtr2U-xh4vg_bdQHMZVS9aoT-ywtV1Hy924Ytm1ylMAuUDfBu0ogpjtOC8dwhtNQrtvxNDWT0TOkfLtbKVdvX-Z1m9rfHLZv-t9JaF8RvHWtUyg=s1200" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="630" data-original-width="1200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgsbwYeHlBFzGhLxpeiQBciZZNhaPNIUft7jLDNzZTE7yCxFxp7WJO8_k338gA0yzBg3nafw7wTQtr2U-xh4vg_bdQHMZVS9aoT-ywtV1Hy924Ytm1ylMAuUDfBu0ogpjtOC8dwhtNQrtvxNDWT0TOkfLtbKVdvX-Z1m9rfHLZv-t9JaF8RvHWtUyg=s320"/></a></div>
<b>MASH- A War for All Seasons S9E6</b>
Mash is one of my favorite shows of all time! And while this episode is far from my top in ranking, it’s a fun watch in the spirit of the New Year. The episode opens and closes almost identically (which is actually pretty ad) and in between they show you life over the course of the year at war. Centered around a few small instances such as Margaret’s knitting project and a Sear’s catalog as running bits to follow.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiTKOnh6u8d6SzLOAH-fqbPp693_xvVnRvvh4yd8CiVa8U0Q03QV8tmhOsJEfzEqOuaz-BaAFqg09g0RI6Dti8omvSETEDECBOCI43m6orZ2acVcWhFIFx5gC3hZd-iRtdalCHwZnezlb_vFG94C30DXoe5SKRtKxz1GdFPgNcQ91NgVCTHUCANSpU=s768" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="576" data-original-width="768" src="https://blogger.googleusercontent.com/img/a/AVvXsEiTKOnh6u8d6SzLOAH-fqbPp693_xvVnRvvh4yd8CiVa8U0Q03QV8tmhOsJEfzEqOuaz-BaAFqg09g0RI6Dti8omvSETEDECBOCI43m6orZ2acVcWhFIFx5gC3hZd-iRtdalCHwZnezlb_vFG94C30DXoe5SKRtKxz1GdFPgNcQ91NgVCTHUCANSpU=s320"/></a></div>
<b>An Affair To Remember </b>
Now, I’d be lying if I didn’t admit this movie makes me totally uncomfortable. Two people who fall in love while both engaged to other people…yikes. Uncomfy at best. But yet somehow I still like the movie…even if they are cheating you know what’s. Oh, and they kiss on New Years even while being cheating you know whats…that’s why it’s on this list.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjFIHxmdiMbshcwJbIxE7_4vu9EF8Cof0766fEPDflm1StQi_H6lA3rVTNgkYUnKkI3Np0pTsvQhmSuxckoLzDJz8LEQr5z-0brZbGteTt0rk4m09c9y8Cjj72s7870IZP5LNqgXZzOCH9m8ll-LOwuAinHE95sV5_dePHEhpzNHbY6m-6VmzTWe6E=s275" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="184" data-original-width="275" src="https://blogger.googleusercontent.com/img/a/AVvXsEjFIHxmdiMbshcwJbIxE7_4vu9EF8Cof0766fEPDflm1StQi_H6lA3rVTNgkYUnKkI3Np0pTsvQhmSuxckoLzDJz8LEQr5z-0brZbGteTt0rk4m09c9y8Cjj72s7870IZP5LNqgXZzOCH9m8ll-LOwuAinHE95sV5_dePHEhpzNHbY6m-6VmzTWe6E=s320"/></a></div>
<b>Sex and the City the Movie</b> (and for the love of god, NOT the second one)
I’ve been watching this movie around the New Year for years now. Even though the movie takes place over the course of months and shows several holidays, the New Years scene of Carrie looking fabulous in her pajamas and fur as she hurries across town to make it to Miranda in time for midnight so she isn’t alone will always standout. Well, that and Charlotte shitting herself and Carrie beating Big with her bouquet on their wedding day….but mostly the pajamas and fur. Oh, and they eat Chinese food together. That too.
But really, I adore this movie and it makes for a good cry while bundled up on the couch with a cocktail (make that a cosmopolitan)
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhqfR4UPKLAq3nsk4DPqQL5iuyVipO16k_4GV8FDmnZFANxWAei5BmR31SkUdifkjFRXIgr7XyH4mczQm6uEwnJz8C9ye0AoaQqb9BjyYZnX4zMav7OMMcyKb_DP_bjqDLBvo2vvKqN77hjpF7HOiZel7c8621EIamI3M1z_ZJPbfWS8wSNbwZozJs=s1200" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="831" data-original-width="1200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhqfR4UPKLAq3nsk4DPqQL5iuyVipO16k_4GV8FDmnZFANxWAei5BmR31SkUdifkjFRXIgr7XyH4mczQm6uEwnJz8C9ye0AoaQqb9BjyYZnX4zMav7OMMcyKb_DP_bjqDLBvo2vvKqN77hjpF7HOiZel7c8621EIamI3M1z_ZJPbfWS8wSNbwZozJs=s320"/></a></div>
<b>Do It Yourself Mr. Bean
</b>
I grew up staying up late on Saturday nights to catch Mr. Bean on PBS and the holiday episodes are some of my favorites. This particular episode, Mr. Bean throws a New Year’s Eve rager and being Mr. Bean…I’m sure you have an idea of how that goes. It’s funny and short. Perfect to watch before nodding off at 12:04.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiS7iVP6jeYsJgOH3S8GGI8qyBMl5VkoDuL6qkHcmQ0vgQ-UmEvsxGYaQYu8d30s-RBTCJ8d1ftNxeWsLTX7iEDuF-7MlMBdP-vVB3vSJHoJSjkAlAFYNMl0lVbFUvp8TiWGVV9vvdB_4l03F_qMWc4twoDb3JmdPLEKkP7a34_yxwikZcYP5HBvJA=s853" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="478" data-original-width="853" src="https://blogger.googleusercontent.com/img/a/AVvXsEiS7iVP6jeYsJgOH3S8GGI8qyBMl5VkoDuL6qkHcmQ0vgQ-UmEvsxGYaQYu8d30s-RBTCJ8d1ftNxeWsLTX7iEDuF-7MlMBdP-vVB3vSJHoJSjkAlAFYNMl0lVbFUvp8TiWGVV9vvdB_4l03F_qMWc4twoDb3JmdPLEKkP7a34_yxwikZcYP5HBvJA=s320"/></a></div>
<b>Holiday Inn</b>
Yet another one that is not specifically geared towards New Years in particular and also features allllll the holidays. I have just always reserved this movie in my head as a New Years movie simply because I have enough to watch at Christmas time (I own 33 Christmas movies to be exact) and don’t really get to it any other time of year. It just feels like it fits this time of year. It’s a weird love story…actually a lot of older movies are really weird love stories. People up and love their partners super easily. It’s weird. But I still like it anyhow.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2rgfaTvQ4HsYDjLZp6fSN6Ds5WSn7CtARVFLOa7UOokTEut3UeE4n_4CpKjqEQ678u7yK4B0DrJIKiTEVYLoJzSSbohh7h2G4EY2-Lqi8pk3aX_kRGU22i1M1xplQxk6kn4TrSm3QUwAUc3tlpoAPa4wOkrtQmpTUcV5ZUdXXyxrcA1aqtCfI8lw=s600" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="300" data-original-width="600" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2rgfaTvQ4HsYDjLZp6fSN6Ds5WSn7CtARVFLOa7UOokTEut3UeE4n_4CpKjqEQ678u7yK4B0DrJIKiTEVYLoJzSSbohh7h2G4EY2-Lqi8pk3aX_kRGU22i1M1xplQxk6kn4TrSm3QUwAUc3tlpoAPa4wOkrtQmpTUcV5ZUdXXyxrcA1aqtCfI8lw=s320"/></a></div>
That sums up my New Years watch list. Anything you would add to it?
Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-56403417302105154142021-11-22T07:22:00.002-07:002021-11-22T07:31:36.467-07:00Pumpkin Roll with Brown Sugar and Cinnamon Cream Cheese Filling <p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">About 12 years ago I was an unemployed 19 year old in culinary school hustling to go meals out of my moms house to pay my bills. Another thing I did was to sell baked goods around the holidays like pumpkin pie, pecan pie, and pumpkin rolls.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">Even if you've never had a pumpkin roll, you've probably seen one. They've made their way into grocery store bakeries in the last 6 years or so. They are traditionally a pumpkin sponge cake with a basic cream cheese frosting as the filling. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">I've decided to update my personal recipe with a slight spin. Instead of your run of the mill cream cheese frosting that's sweetened with powdered sugar I've opted to trade in brown sugar and add just a tiny touch of cinnamon. You still get the light tang of cream cheese but a little more depth of flavor with these two changes. I think it makes for a really nice twist on the classic.</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><span style="font-family: verdana; font-size: medium;">Included below are step by step instructions on how to roll your cake. That's definitely the part that makes people most nervous to try, but I promise you it's really not hard at all. You might see or read other recipes reference using a towel to roll their cakes...but I don't mess with that. I think it's 1. Kind of gross and 2. Unnecessary and bulky. I feel like you don't get as tight of a roll when using a towel. I've always used parchment paper and it works out great for me.<br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyK0Md5xvo2Mj9WU18YKe6Q_vaFUm9SgzlOHKHtatb_mXRjjOFHwHRTZdiJFD0JLY6mlU3P4VpLwwQyY4Mf11eFtY-e1ietDv4kvh_wOMjTf4OLoMbsykLmXKWpmLb0bsNm6gi2xkH5Y0/s1102/3FAAA956-6014-4B45-AFBF-7F8EC18F2CF0.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="1102" data-original-width="736" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyK0Md5xvo2Mj9WU18YKe6Q_vaFUm9SgzlOHKHtatb_mXRjjOFHwHRTZdiJFD0JLY6mlU3P4VpLwwQyY4Mf11eFtY-e1ietDv4kvh_wOMjTf4OLoMbsykLmXKWpmLb0bsNm6gi2xkH5Y0/w429-h640/3FAAA956-6014-4B45-AFBF-7F8EC18F2CF0.jpeg" width="429" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Pumpkin Roll with Brown Sugar and Cinnamon Cream Cheese Filling</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: medium;">Cake</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: medium;">3 eggs, beaten</span></div><span style="font-family: verdana; font-size: medium;">1 cup sugar</span><div><span style="font-family: verdana; font-size: medium;">2/3 cup pumpkin</span></div><div><span style="font-family: verdana; font-size: medium;">3/4 cup flour</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. cinnamon</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. baking soda</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">Filling</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">1 package of cream cheese, softened</span></div><div><span style="font-family: verdana; font-size: medium;">1/4 cup butter (half a stick), softened</span></div><div><span style="font-family: verdana; font-size: medium;">1 cup packed brown sugar</span></div><div><span style="font-family: verdana; font-size: medium;">2 tsp. vanilla</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 tsp. cinnamon</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">Whisk together all the ingredients for the cake until well combined. Spread batter evenly into parchment lined and sprayed jelly roll pan. Bake at 350 for 10-13 minutes or until done and springs back to the touch (or a toothpick inserted in the middle comes out clean). </span></div><div><span style="font-family: verdana; font-size: medium;">When it's fully baked, remove the cake from the pan and immediately roll it up while still warm (detailed step by step instructions below) Allow to cool completely rolled up before unrolling to fill with icing.</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">For the filling, blend together until smooth. Spread evenly into unrolled cake and roll back up. Refrigerate for at least one hour before slicing and serving.</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Rolling Instructions </span></div><p></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39txwHCGh2zo43eG2HfnX0T9dXRNJO51hsEeS2QkJlkaGTBfGX87tc7HgRoUvRc0SC9tnqrmagZO2A-ynjh2kme_je0rzhFGZDFOrtaZJnsCSuzOsGpf4oCCT4hUbwQrLfSuCwOT8SFU/s2048/DCE79967-44E8-4C43-B444-F5E55B7C2008.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39txwHCGh2zo43eG2HfnX0T9dXRNJO51hsEeS2QkJlkaGTBfGX87tc7HgRoUvRc0SC9tnqrmagZO2A-ynjh2kme_je0rzhFGZDFOrtaZJnsCSuzOsGpf4oCCT4hUbwQrLfSuCwOT8SFU/s320/DCE79967-44E8-4C43-B444-F5E55B7C2008.jpeg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">1. Line a jelly roll pan with parchment paper ensuring it covers the whole pan plus goes over the edges a little (this will help you lift the cake out later). Spray lightly with nonstick spray. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMC63jk67nEEb5Vw3qe2BVyuiNKfQFo45ydtAMrKfXiUVuZEwWzWlyuToenUS9r1mohuJi8_XXsk03et4nYzRGUBIJArI493yAvI4WLWCuYqyTkrFD6UVcUPRzU9w1XU-hGyukR4Zx7l4/s2048/35F23640-E7BC-4A4C-83EC-A805B4E3099B.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMC63jk67nEEb5Vw3qe2BVyuiNKfQFo45ydtAMrKfXiUVuZEwWzWlyuToenUS9r1mohuJi8_XXsk03et4nYzRGUBIJArI493yAvI4WLWCuYqyTkrFD6UVcUPRzU9w1XU-hGyukR4Zx7l4/s320/35F23640-E7BC-4A4C-83EC-A805B4E3099B.jpeg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">2. Fill the pan with your batter, smoothing out to cover the whole pan and evenly distributed.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yyrENmyaNMsRmVXMMREyqTDARdlUN8lbwyVrgm1vdLyuYxkI9khWaon0rEKORJqpB22HWrg-KAlrF71I9Fag8_yZTNQ33-0YxjVT19FSgBzLPd-6Yti_x5XrbuOzCG-yyGVRUHCL8Ro/s2048/88AF845C-8953-45F8-BB0E-A16CA77FB4C2.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yyrENmyaNMsRmVXMMREyqTDARdlUN8lbwyVrgm1vdLyuYxkI9khWaon0rEKORJqpB22HWrg-KAlrF71I9Fag8_yZTNQ33-0YxjVT19FSgBzLPd-6Yti_x5XrbuOzCG-yyGVRUHCL8Ro/s320/88AF845C-8953-45F8-BB0E-A16CA77FB4C2.jpeg" width="240" /></span></a></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><span style="font-family: verdana; font-size: medium;">3. After it’s fully baked and still hot, grab to opposite corners of the parchment and lift the entire cake out of the pan.</span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNcrm-iAmnxjDVKvdVWVH5RM2-bJHPzc1TRZ46xQ8N43SSiufMmJeCIdAqrXL5RRuP4sQU6ONYCCucabji5urmA9qy8CruxrkKq3uumJdqxur9fyPuwlRFPIc8HlQjUs0GmWvFiaX5BY/s2048/950A8038-F614-424A-9DB0-A0072CB226AA.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNcrm-iAmnxjDVKvdVWVH5RM2-bJHPzc1TRZ46xQ8N43SSiufMmJeCIdAqrXL5RRuP4sQU6ONYCCucabji5urmA9qy8CruxrkKq3uumJdqxur9fyPuwlRFPIc8HlQjUs0GmWvFiaX5BY/s320/950A8038-F614-424A-9DB0-A0072CB226AA.jpeg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">4. Cover the cake with another piece of parchment paper. We are going to flip it because I think the top baked side pictured above looks the best for presentation and I want the bottom side that was sitting directly in the pan to become the middle that gets rolled up. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNy1cSLpJi5TzT-3Wpa7bMEfXX7PFndx7LMN9WYiuoeQNi7t9oPruy9v9JARVNODUdcluXlYjaF2YFwu7ONC0LWPmDD01yWlb8jp1gN5HaINkgkiSPUYrdn6V2dfTwwf2Zoqi2vucJJwA/s2048/E7CDAB3E-0A82-4993-A1EA-8F7084442EFD.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNy1cSLpJi5TzT-3Wpa7bMEfXX7PFndx7LMN9WYiuoeQNi7t9oPruy9v9JARVNODUdcluXlYjaF2YFwu7ONC0LWPmDD01yWlb8jp1gN5HaINkgkiSPUYrdn6V2dfTwwf2Zoqi2vucJJwA/s320/E7CDAB3E-0A82-4993-A1EA-8F7084442EFD.jpeg" width="240" /></span></a></div><span style="font-family: verdana; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">5. Lay your cooling rack (or a sheet tray will work too) on top of the parchment and flip the whole thing over.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiE5g5cg0u0Y4KFbRRR4PIHMcGZa0UPYZib3rPuI9-_4fdsB1zNimXPgR6Zb3OJFtq2zoD4hvUj88Npbe-HfnnrrgBZ9Y9BBAsW1ktjf6atzvkECjhMgPE2m144_jknzomPwn2bDQZPzM/s2048/E2BC8E64-DBC0-48E0-B294-E077DAFE4C8B.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiE5g5cg0u0Y4KFbRRR4PIHMcGZa0UPYZib3rPuI9-_4fdsB1zNimXPgR6Zb3OJFtq2zoD4hvUj88Npbe-HfnnrrgBZ9Y9BBAsW1ktjf6atzvkECjhMgPE2m144_jknzomPwn2bDQZPzM/s320/E2BC8E64-DBC0-48E0-B294-E077DAFE4C8B.jpeg" width="240" /></span></a></div><span style="font-family: verdana; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">6. Now that it’s been flipped over, peel off the top piece of parchment paper. (Do you see why I wanted this to be the inside of the roll now?)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecM56VB3qXHZTnemEKDM5RrLYX32jKnUdhlE30PfVRqbtIeFxBHSvnMFAlfcHafyEQnJCtnETSChqyxA889ikjhZDKCnvfSCFo5eaZu7gm6fd2roOBMN_knwfZ81QL__OjPdnFdX2gSY/s2048/962C1BB3-726E-44CF-B90B-A68FC1B1DDC9.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecM56VB3qXHZTnemEKDM5RrLYX32jKnUdhlE30PfVRqbtIeFxBHSvnMFAlfcHafyEQnJCtnETSChqyxA889ikjhZDKCnvfSCFo5eaZu7gm6fd2roOBMN_knwfZ81QL__OjPdnFdX2gSY/s320/962C1BB3-726E-44CF-B90B-A68FC1B1DDC9.jpeg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">7. Roll your cake up as tight as you can while still warm. Allow it to cool completely while rolled up like this. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpD6AbixCyWcpkYUVPB8TQHrr92LDFnr3-wOQ5wm3i8AkVAoBLM1hw1DdE_-ANtOmdG7BQtL_sxUUIDi7SDj8aQqokIixSkRNY-ltKExyJ-KDX-mLIngkNJpjq9Wi4gmnZPClfhCmr89Q/s2048/8922A984-7479-4FE1-A888-85AE198A812B.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpD6AbixCyWcpkYUVPB8TQHrr92LDFnr3-wOQ5wm3i8AkVAoBLM1hw1DdE_-ANtOmdG7BQtL_sxUUIDi7SDj8aQqokIixSkRNY-ltKExyJ-KDX-mLIngkNJpjq9Wi4gmnZPClfhCmr89Q/s320/8922A984-7479-4FE1-A888-85AE198A812B.jpeg" width="240" /></span></a></div><span style="font-family: verdana; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">8. After it has cooled completely, unroll your cake. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehoXHBleKrXi-YiX_c1uekZP49SQvG-yBVoeoHnsEMO9RLyL85jbDM1aDR6BSTEkIwNjqXVMO8dZgPnuiZOyGeu7Y2hc-VAx-pjzR4oy_0fFS034lhglUfQf43uHi-KJdEi6qoG-V9Qk/s2048/83766D13-3A25-4A9D-BE81-D9A85EC55989.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehoXHBleKrXi-YiX_c1uekZP49SQvG-yBVoeoHnsEMO9RLyL85jbDM1aDR6BSTEkIwNjqXVMO8dZgPnuiZOyGeu7Y2hc-VAx-pjzR4oy_0fFS034lhglUfQf43uHi-KJdEi6qoG-V9Qk/s320/83766D13-3A25-4A9D-BE81-D9A85EC55989.jpeg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">9. Spread your cream cheese icing evenly on the cake.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmqsCX02lP5ELRgJPdSdLbGHE8ZYgs_H3IeL9WPbqNNh9vR8nf5CXLPAy0WcbwcCjryECslRMVWVcO3xUMDLTB893WG2NyprIt9dYhIpZv7kUeDUYs7gtPYnXqeLkc4CKnJVAOPUB0_8/s2048/1C30E79F-D5D0-4A44-A207-153287973E5C.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmqsCX02lP5ELRgJPdSdLbGHE8ZYgs_H3IeL9WPbqNNh9vR8nf5CXLPAy0WcbwcCjryECslRMVWVcO3xUMDLTB893WG2NyprIt9dYhIpZv7kUeDUYs7gtPYnXqeLkc4CKnJVAOPUB0_8/s320/1C30E79F-D5D0-4A44-A207-153287973E5C.jpeg" width="240" /></span></a><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">10. Roll your cake back up, peeling the parchment paper off as you roll. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvc190n7p7BlSIhAf1PNJdAKktKEIZMD0ErkzWXA9rm0geN2w9A0cNzLSL0NkzEIzuUAGW0u0HGM5l8paX8zGJ-sj_d_3D_0nuewvNFaK7-RRve2OqV7NEp-SjS-ddPYqO_SYZtbbQ88/s2048/8BB86814-8F84-4BED-A0A2-6F105EBB7F23.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvc190n7p7BlSIhAf1PNJdAKktKEIZMD0ErkzWXA9rm0geN2w9A0cNzLSL0NkzEIzuUAGW0u0HGM5l8paX8zGJ-sj_d_3D_0nuewvNFaK7-RRve2OqV7NEp-SjS-ddPYqO_SYZtbbQ88/s320/8BB86814-8F84-4BED-A0A2-6F105EBB7F23.jpeg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><span style="font-family: verdana; font-size: medium;">11. I recommend letting your completely roll set in the fridge for 1-2 hours for the icing to set up before slicing. (You can cut it right away it just won’t cut as cleanly). Some people like to sprinkle their rolls with powdered sugar for garnish as well.</span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><br /></div></div>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-50391959301042212532021-11-14T07:24:00.000-07:002021-11-14T07:24:04.718-07:00Ultimate Fall Salad (build your own!)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLXlUYbAbiPTk9RtlSKslZcG9tCypol-Hhxyk85HjuU17UgtY6Ims0K08NSIvRSbZJ60d7UvZn1Fghps7b2DQPMwML_B_bn4WPxPyPrDmWnB6TmskmrxpzKfYrbEBSity_7u7I6SRA9M/s800/AC278331-E8E8-4662-86FF-1926D6208311.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLXlUYbAbiPTk9RtlSKslZcG9tCypol-Hhxyk85HjuU17UgtY6Ims0K08NSIvRSbZJ60d7UvZn1Fghps7b2DQPMwML_B_bn4WPxPyPrDmWnB6TmskmrxpzKfYrbEBSity_7u7I6SRA9M/w400-h400/AC278331-E8E8-4662-86FF-1926D6208311.PNG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="caret-color: rgb(255, 255, 255); color: white; font-family: Calibri, sans-serif; font-size: 11pt; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="caret-color: rgb(255, 255, 255); color: white; font-family: Calibri, sans-serif; font-size: 11pt; text-align: left;">w</span><span style="background-color: white; caret-color: rgb(255, 255, 255); color: #222222; text-align: left;"><span style="font-family: verdana; font-size: medium;">I looooove me a good arugula salad. In fact, if you scroll through my Instagram over the last few years there is no shortage of arugula salad photos in case you’re ever jonesin’ to look at one. I have several different combinations of ingredients I use: olives, capers, tomatoes, sunflower seeds..... all kinds of things. But two ingredients are almost always present no matter what: red onion and beets. They pair so beautifully with arugula I can’t eat it without it! Today I wanted to share with you one of my many variations: the Fall Arugula Salad.</span></span></div><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u></u> <u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">This version makes me think of my friend/ former coworker, Maddie. She knew my affinity for arugula salads and made a similar salad for lunch one day and shared it with me. She even made sure I had enough of each ingredient on my plate, digging back into the bowl and giving me more of something if needed so I would always have “the perfect bite.” Now that’s a quality friend for ya!<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u></u> <u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">This recipe is actually not much of a recipe. The only measurements I actually give are for the apple cider vinegar dressing. The rest is just the salad components and substitutions you can use. Feel free to mix and match as you want and use a lot or a little of anything. Make it your own!<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMF49Mzj9IvDCaar9k8M1pK5hGTvcwuQnKCxkRQ6PXsQNLVGrqdetHCJ-8y9orwQ2nxgS83hnt7Z42QK0jJ7hfTU2Nq-j-88yYcfYhoPO1YSNPOsuu8e7Jy0r3SfTPwRPH1bdwutH7vu8/s2048/IMG_1311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1991" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMF49Mzj9IvDCaar9k8M1pK5hGTvcwuQnKCxkRQ6PXsQNLVGrqdetHCJ-8y9orwQ2nxgS83hnt7Z42QK0jJ7hfTU2Nq-j-88yYcfYhoPO1YSNPOsuu8e7Jy0r3SfTPwRPH1bdwutH7vu8/s320/IMG_1311.jpg" width="311" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLyr8I36xJk4UX2hctef1MCdVSdgjdEere47DzhQXGS9W4K43JC6L7kigFag4H-5UsfESg1oywon5WfDLP0GppxN1tatAGSgoZ_ZcluqOc40cNi1PN23-4qAQhwINqJMisk32XaeaNdA/s2048/IMG_1315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLyr8I36xJk4UX2hctef1MCdVSdgjdEere47DzhQXGS9W4K43JC6L7kigFag4H-5UsfESg1oywon5WfDLP0GppxN1tatAGSgoZ_ZcluqOc40cNi1PN23-4qAQhwINqJMisk32XaeaNdA/s320/IMG_1315.jpg" width="240" /></a></div><br /><span style="font-family: verdana; font-size: medium;"><br /></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u></u> <u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><b><u><span style="font-family: verdana; font-size: medium;">Apple Cider Vinegar Dressing<u></u><u></u></span></u></b></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><b><u><span style="font-family: verdana; font-size: medium;"><u></u><span style="text-decoration-line: none;"> </span><u></u></span></u></b></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">3/8 cup light tasting olive oil (or other neutral oil)<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">1/8 cup apple cider vinegar<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">1 tsp. Dijon mustard<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">¼ tsp. kosher salt<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">2 tsp. maple syrup (you can add more if you like a sweeter dressing)<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">A couple grinds of black pepper<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u></u> <u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">Whisk all the ingredients together well to emulsify or add all ingredients to a small jar and shake to combine (my preferred method)<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u></u> <u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><b><u><span style="font-family: verdana; font-size: medium;">Other Ingredients<u></u><u></u></span></u></b></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><br /></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><b>Arugula</b>- I really like the peppery bite of arugula. It has so much flavor! You can sub spinach or spring mix if you’d prefer, it just won’t pack as much flavor.<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><b>Sweet potato</b>- My salad had fresh sweet potatoes that I cubed and roasted but even crisped up frozen sweet potato fries that you chop up would work great too! You can also use another roasted squash like butternut.<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><b>Beets</b>- Red or golden. Fresh or canned/jarred. Plain or pickled. Any kind of beet will work here. Canned beets are a staple in my house. They have great texture and earthiness. A little too earthy for your taste? Try them pickled.<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><b>Red Onion</b>- Red onion is my favorite for eating raw. It gives a nice zip without being quite as overwhelming as a white or brown onion. Very thinly sliced or shaved with a peeler is the way to go. Nice and thin so you aren’t chomping down on a giant chunk and dispersed more evenly throughout the salad<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><b>Goat Cheese</b>- Goat cheese is the GOAT for this type of salad (see what I did there?) It has a slight bit of tang and it’s SUPER creamy. It’s perfection with the beets and arugula. I opted for the crumbles but you can also buy the logs and chunk it up yourself. You could substitute feta if necessary, but actual goat cheese (often labeled chevre) is optimal.<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><b>Roasted Pumpkin Seeds</b>- A lot of my arugula salads contain sunflower seeds, but for Fall it is all about the pumpkin seeds! I buy them preroasted and salted for ease. They add a nice crispy crunch.<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><b>Toasted Pecans</b>- Yep...I went double the crunch in this salad. It has both a seed and a nut, but they offer two different things. The pumpkin seeds are a crispy type of crunch and the pecans are a hearty kind of crunch. They hit different. Plus, toasting the pecans brings out the flavor that make you think of Fall.<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u></u> <u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;">I hope you enjoy this salad as much as I do. It really gives you all the Fall feels (well, as much as a salad can lol)<u></u><u></u></span></p><p class="MsoNormal" style="background-color: white; color: #222222; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><u></u></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; color: #222222;"> </span>one. I have several different combinations of ingredients I use: olives, capers, tomatoes, sunflower seeds..... all kinds of things. But two ingredients are almost always present no matter what: red onion and beets. They pair so beautifully with arugula I can’t eat it without it! Today I wanted to share with you one of my many variations, the Fall Arugula Salad. <o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">This version makes me think of my friend/ former coworker, Maddie. She knew my affinity for arugula salads and made a similar salad for lunch one day and shared it with me. She even made sure I had enough of each ingredient on my plate, digging back into the bowl and giving me more of something if needed so I would always have “the perfect bite.” Now that’s a quality friend for ya!<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">This recipe is actually not much of a recipe. The only measurements I actually give are for the apple cider vinegar dressing. The rest is just the salad components and substitutions you can use. Feel free to mix and match as you want and use a lot or a little of anything. Make it your own! <o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><span style="font-family: verdana; font-size: medium;">Apple Cider Vinegar Dressing<o:p></o:p></span></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">3/8 cup light tasting olive oil (or other neutral oil)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1/8 cup apple cider vinegar<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1 tsp. Dijon mustard<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">¼ tsp. kosher salt<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">2 tsp. maple syrup (you can add more if you like a sweeter dressing)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">A couple grinds black pepper <o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">Whisk all the ingredients together well to emulsify or add all ingredients to a small jar and shake to combine (my preferred method)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><span style="font-family: verdana; font-size: medium;">Other Ingredients<o:p></o:p></span></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Arugula</b>- I really like the peppery bite of arugula. It has so much flavor! You can sub spinach or spring mix if you’d prefer, it just won’t pack as much flavor.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Sweet potato</b>- My salad had fresh sweet potatoes that I cubed and roasted but even crisped up frozen sweet potato fries that you chop up would work great too! You can also use another roasted squash like butternut.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Beets</b>- Red or golden. Fresh or canned/jarred. Plain or pickled. Any kind of beet will work here. Canned beets are a staple in my house. They have great texture and earthiness. A little too earthy for your taste? Try them pickled.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Red Onion</b>- Red onion is my favorite for eating raw. It gives a nice zip without being quite as overwhelming as a white or brown onion. Very thinly sliced or shaved with a peeler is the way to go. Nice and thin so you aren’t chomping down on a giant chunk and dispersed more evenly throughout the salad<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Goat Cheese</b>- Goat cheese is the GOAT for this type of salad (see what I did there?) It has a slight bit of tang and it’s SUPER creamy. It’s perfection with the beets and arugula. I opted for the crumbles but you can also buy the logs and chunk it up yourself. You could substitute feta if necessary, but actual goat cheese (often labeled chevre) is optimal.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Roasted Pumpkin Seeds</b>- A lot of my arugula salads contain sunflower seeds, but for Fall it is all about the pumpkin seeds! I buy them preroasted and salted for ease. They add a nice crispy crunch.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Toasted Pecans</b>- Yep...I went double the crunch in this salad. It has both a seed and a nut, but they offer two different things. The pumpkin seeds are a crispy type of crunch and the pecans are a hearty kind of crunch. They hit different. Plus, toasting the pecans brings out the flavor that make you think of Fall.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">I hope you enjoy this salad as much as I do. It really gives you all the Fall feels (well, as much as a salad can lol)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"><br /></span></o:p></p><p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">I l me <span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">look at one. I have several different combinations of ingredients I use: olives, capers, tomatoes, sunflower seeds..... all kinds of things. But two ingredients are almost always present no matter what: red onion and beets. They pair so beautifully with arugula I can’t eat it without it! Today I wanted to share with you one of my many variations, the Fall Arugula Salad.</span><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"> </span></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">This version makes me think of my friend/ former coworker, Maddie. She knew my affinity for arugula salads and made a similar salad for lunch one day and shared it with me. She even made sure I had enough of each ingredient on my plate, digging back into the bowl and giving me more of something if needed so I would always have “the perfect bite.” Now that’s a quality friend for ya!<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">This recipe is actually not much of a recipe. The only measurements I actually give are for the apple cider vinegar dressing. The rest is just the salad components and substitutions you can use. Feel free to mix and match as you want and use a lot or a little of anything. Make it your own! <o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><span style="font-family: verdana; font-size: medium;">Apple Cider Vinegar Dressing<o:p></o:p></span></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">3/8 cup light tasting olive oil (or other neutral oil)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1/8 cup apple cider vinegar<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1 tsp. Dijon mustard<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">¼ tsp. kosher salt<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">2 tsp. maple syrup (you can add more if you like a sweeter dressing)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">A couple grinds black pepper <o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">Whisk all the ingredients together well to emulsify or add all ingredients to a small jar and shake to combine (my preferred method)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><span style="font-family: verdana; font-size: medium;">Other Ingredients<o:p></o:p></span></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Arugula</b>- I really like the peppery bite of arugula. It has so much flavor! You can sub spinach or spring mix if you’d prefer, it just won’t pack as much flavor.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Sweet potato</b>- My salad had fresh sweet potatoes that I cubed and roasted but even crisped up frozen sweet potato fries that you chop up would work great too! You can also use another roasted squash like butternut.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Beets</b>- Red or golden. Fresh or canned/jarred. Plain or pickled. Any kind of beet will work here. Canned beets are a staple in my house. They have great texture and earthiness. A little too earthy for your taste? Try them pickled.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Red Onion</b>- Red onion is my favorite for eating raw. It gives a nice zip without being quite as overwhelming as a white or brown onion. Very thinly sliced or shaved with a peeler is the way to go. Nice and thin so you aren’t chomping down on a giant chunk and dispersed more evenly throughout the salad<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Goat Cheese</b>- Goat cheese is the GOAT for this type of salad (see what I did there?) It has a slight bit of tang and it’s SUPER creamy. It’s perfection with the beets and arugula. I opted for the crumbles but you can also buy the logs and chunk it up yourself. You could substitute feta if necessary, but actual goat cheese (often labeled chevre) is optimal.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Roasted Pumpkin Seeds</b>- A lot of my arugula salads contain sunflower seeds, but for Fall it is all about the pumpkin seeds! I buy them preroasted and salted for ease. They add a nice crispy crunch.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Toasted Pecans</b>- Yep...I went double the crunch in this salad. It has both a seed and a nut, but they offer two different things. The pumpkin seeds are a crispy type of crunch and the pecans are a hearty kind of crunch. They hit different. Plus, toasting the pecans brings out the flavor that make you think of Fall.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">I hope you enjoy this salad as much as I do. It really gives you all the Fall feels (well, as much as a salad can lol) </span>t, if you scroll through my Instagram over the last few years<span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"> I looooove me a good arugula salad. In fact, if you scroll through my Instagram over the last few years there is no shortage of arugula salad photos in case you’re ever jonesin’ to look at one. I have several different combinations of ingredients I use: olives, capers, tomatoes, sunflower seeds..... all kinds of things. But two ingredients are almost always present no matter what: red onion and beets. They pair so beautifully with arugula I can’t eat it without it! Today I wanted to share with you one of my many variations, the Fall Arugula Salad.</span><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"> </span></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">This version makes me think of my friend/ former coworker, Maddie. She knew my affinity for arugula salads and made a similar salad for lunch one day and shared it with me. She even made sure I had enough of each ingredient on my plate, digging back into the bowl and giving me more of something if needed so I would always have “the perfect bite.” Now that’s a quality friend for ya!<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">This recipe is actually not much of a recipe. The only measurements I actually give are for the apple cider vinegar dressing. The rest is just the salad components and substitutions you can use. Feel free to mix and match as you want and use a lot or a little of anything. Make it your own! <o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><span style="font-family: verdana; font-size: medium;">Apple Cider Vinegar Dressing<o:p></o:p></span></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">3/8 cup light tasting olive oil (or other neutral oil)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1/8 cup apple cider vinegar<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1 tsp. Dijon mustard<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">¼ tsp. kosher salt<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">2 tsp. maple syrup (you can add more if you like a sweeter dressing)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">A couple grinds black pepper <o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">Whisk all the ingredients together well to emulsify or add all ingredients to a small jar and shake to combine (my preferred method)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><span style="font-family: verdana; font-size: medium;">Other Ingredients<o:p></o:p></span></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Arugula</b>- I really like the peppery bite of arugula. It has so much flavor! You can sub spinach or spring mix if you’d prefer, it just won’t pack as much flavor.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Sweet potato</b>- My salad had fresh sweet potatoes that I cubed and roasted but even crisped up frozen sweet potato fries that you chop up would work great too! You can also use another roasted squash like butternut.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Beets</b>- Red or golden. Fresh or canned/jarred. Plain or pickled. Any kind of beet will work here. Canned beets are a staple in my house. They have great texture and earthiness. A little too earthy for your taste? Try them pickled.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Red Onion</b>- Red onion is my favorite for eating raw. It gives a nice zip without being quite as overwhelming as a white or brown onion. Very thinly sliced or shaved with a peeler is the way to go. Nice and thin so you aren’t chomping down on a giant chunk and dispersed more evenly throughout the salad<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Goat Cheese</b>- Goat cheese is the GOAT for this type of salad (see what I did there?) It has a slight bit of tang and it’s SUPER creamy. It’s perfection with the beets and arugula. I opted for the crumbles but you can also buy the logs and chunk it up yourself. You could substitute feta if necessary, but actual goat cheese (often labeled chevre) is optimal.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Roasted Pumpkin Seeds</b>- A lot of my arugula salads contain sunflower seeds, but for Fall it is all about the pumpkin seeds! I buy them preroasted and salted for ease. They add a nice crispy crunch.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Toasted Pecans</b>- Yep...I went double the crunch in this salad. It has both a seed and a nut, but they offer two different things. The pumpkin seeds are a crispy type of crunch and the pecans are a hearty kind of crunch. They hit different. Plus, toasting the pecans brings out the flavor that make you think of Fall.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">I hope you enjoy this salad as much as I do. It really gives you all the Fall feels (well, as much as a salad can lol)</span> there is no shortage of arugula salad photos in case you’re ever jonesin’ to look at one. I have several different combinations of ingredients I use: olives, capers, tomatoes, sunflower seeds..... all kinds of things. But two ingredients are almost always present no matter what: red onion and beets. They pair so beautifully with arugula I can’t eat it without it! Today I wanted to share with you one of my many variations, the Fall Arugula Salad. <o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">This version makes me think of my friend/ former coworker, Maddie. She knew my affinity for arugula salads and made a similar salad for lunch one day and shared it with me. She even made sure I had enough of each ingredient on my plate, digging back into the bowl and giving me more of something if needed so I would always have “the perfect bite.” Now that’s a quality friend for ya!<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">This recipe is actually not much of a recipe. The only measurements I actually give are for the apple cider vinegar dressing. The rest is just the salad components and substitutions you can use. Feel free to mix and match as you want and use a lot or a little of anything. Make it your own! <o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><span style="font-family: verdana; font-size: medium;">Apple Cider Vinegar Dressing<o:p></o:p></span></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">3/8 cup light tasting olive oil (or other neutral oil)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1/8 cup apple cider vinegar<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">1 tsp. Dijon mustard<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">¼ tsp. kosher salt<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">2 tsp. maple syrup (you can add more if you like a sweeter dressing)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">A couple grinds black pepper <o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">Whisk all the ingredients together well to emulsify or add all ingredients to a small jar and shake to combine (my preferred method)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><span style="font-family: verdana; font-size: medium;">Other Ingredients<o:p></o:p></span></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><b><u><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></u></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Arugula</b>- I really like the peppery bite of arugula. It has so much flavor! You can sub spinach or spring mix if you’d prefer, it just won’t pack as much flavor.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Sweet potato</b>- My salad had fresh sweet potatoes that I cubed and roasted but even crisped up frozen sweet potato fries that you chop up would work great too! You can also use another roasted squash like butternut.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Beets</b>- Red or golden. Fresh or canned/jarred. Plain or pickled. Any kind of beet will work here. Canned beets are a staple in my house. They have great texture and earthiness. A little too earthy for your taste? Try them pickled.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Red Onion</b>- Red onion is my favorite for eating raw. It gives a nice zip without being quite as overwhelming as a white or brown onion. Very thinly sliced or shaved with a peeler is the way to go. Nice and thin so you aren’t chomping down on a giant chunk and dispersed more evenly throughout the salad<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Goat Cheese</b>- Goat cheese is the GOAT for this type of salad (see what I did there?) It has a slight bit of tang and it’s SUPER creamy. It’s perfection with the beets and arugula. I opted for the crumbles but you can also buy the logs and chunk it up yourself. You could substitute feta if necessary, but actual goat cheese (often labeled chevre) is optimal.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Roasted Pumpkin Seeds</b>- A lot of my arugula salads contain sunflower seeds, but for Fall it is all about the pumpkin seeds! I buy them preroasted and salted for ease. They add a nice crispy crunch.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;"><b>Toasted Pecans</b>- Yep...I went double the crunch in this salad. It has both a seed and a nut, but they offer two different things. The pumpkin seeds are a crispy type of crunch and the pecans are a hearty kind of crunch. They hit different. Plus, toasting the pecans brings out the flavor that make you think of Fall.<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><o:p><span style="font-family: verdana; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; caret-color: rgb(255, 255, 255); color: white; margin: 0in; text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">I hope you enjoy this salad as much as I do. It really gives you all the Fall feels (well, as much as a salad can lol)</span></p>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0tag:blogger.com,1999:blog-8926322457460319445.post-53948824647414002612021-10-20T21:20:00.003-07:002021-10-20T21:20:25.979-07:00Butternut Squash and Sage Sausage Lasagna <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div> <span style="font-size: 18px; line-height: 21.600000381469727px;">I was struck with an idea not too long ago. Lasagna: but make it Fall! Sort of a cross between your classic meat lasagna and veggie lasagna but with Fall flavors. Sage sausage instead of ground beef, cooked with bell peppers, onion, and kale. And in place of marinara is a velvety butternut squash puree that serves as the sauce component. Of course, there’s a rich ricotta filling and bubbly brown mozzarella on top because what’s lasagna without cheese? It tastes great...but kind of looks like </span><span style="font-size: 18px; line-height: 21.600000381469727px;">crap</span><span style="font-size: 18px; line-height: 21.600000381469727px;">. I don’t know</span><span style="font-size: 18px; line-height: 21.600000381469727px;">....I</span><span style="font-size: 18px; line-height: 21.600000381469727px;"> just think casseroles can be so hard to photograph. It just doesn’t look as good in a picture as it does in person. But it tastes great and </span><span style="font-size: 18px; line-height: 21.600000381469727px;">i</span><span style="font-size: 18px; line-height: 21.600000381469727px;">s a fun</span><span style="font-size: 18px; line-height: 21.600000381469727px;">, seasonal</span><span style="font-size: 18px; line-height: 21.600000381469727px;"> </span><span style="font-size: 18px; line-height: 21.600000381469727px;">twist on a classic.</span><p></p><p><span style="font-size: 18px; line-height: 21.600000381469727px;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3LF40tsMiC0pV064Di4oY6nDcU9FwMUSE1K20vnKkFuE8AGw5Or032mBJLs-K34pqUK9SpvCg6LCqCLhkFHe4Pc_0V-GeJ0cQz_rja76lGmZI58Z4SnswGXaKgPkUEkBPj7_Q6ldoUxo/s2048/216B4A07-CE78-4AA5-9109-443884F55820.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3LF40tsMiC0pV064Di4oY6nDcU9FwMUSE1K20vnKkFuE8AGw5Or032mBJLs-K34pqUK9SpvCg6LCqCLhkFHe4Pc_0V-GeJ0cQz_rja76lGmZI58Z4SnswGXaKgPkUEkBPj7_Q6ldoUxo/w300-h400/216B4A07-CE78-4AA5-9109-443884F55820.png" width="300" /></a></div><br /><span style="font-size: 18px; line-height: 21.600000381469727px;"><br /></span><p></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;"> </span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span class="s2" style="font-weight: bold; line-height: 21.600000381469727px; text-decoration: underline;">Butternut Puree/Sauce</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">2lbs butternut squash, peeled</span><span style="line-height: 21.600000381469727px;">, seeded,</span><span style="line-height: 21.600000381469727px;"> and cubed into 1-inch pieces </span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">2 tb oil, or oil spray </span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">2 </span><span style="line-height: 21.600000381469727px;">tsp. kosher salt</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Pepper to taste</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">½ tsp. garlic powder </span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">1 3/4 cups chicken broth</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;"> </span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span class="s2" style="font-weight: bold; line-height: 21.600000381469727px; text-decoration: underline;">Ricotta Filling</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">15oz container ricotta </span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">1 egg, beaten</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">½ tsp. kosher salt</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">1 tsp. garlic powder</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">¼ cup grated parmesan cheese</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">¼ tsp. dried thyme</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;"> </span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span class="s2" style="font-weight: bold; line-height: 21.600000381469727px; text-decoration: underline;">Sausage Layer</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">½ onion, smallndiced</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">1 sweet bell pepper, small diced</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">1lb. sage sausage</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Couple handfuls </span><span style="line-height: 21.600000381469727px;">torn or chopped </span><span style="line-height: 21.600000381469727px;">kale leaves</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;"> </span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span class="s2" style="font-weight: bold; line-height: 21.600000381469727px; text-decoration: underline;">Other</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">12 lasagna noodles boiled (or you may use oven ready noodles)</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">2 cups shredded mozzarella cheese</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;"> </span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span class="s3" style="font-weight: bold; line-height: 21.600000381469727px;">Sauce</span><span style="line-height: 21.600000381469727px;">: Toss butternut squash cubes in oil (or use spray) and spread out evenly on a parchment or foil lined sheet tray. Roast in a 400 preheated oven until soft (about 25 minutes)</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Transfer the cooked squash to a food processor. Add your salt, pepper, garlic powder, and broth</span><span style="line-height: 21.600000381469727px;"> and blend until smooth. </span><span style="line-height: 21.600000381469727px;">This should yield about 4 cups of sauce.</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span class="s3" style="font-weight: bold; line-height: 21.600000381469727px;"><br /></span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span class="s3" style="font-weight: bold; line-height: 21.600000381469727px;">Ricotta</span><span class="s3" style="font-weight: bold; line-height: 21.600000381469727px;"> Layer</span><span style="line-height: 21.600000381469727px;">: Mix ricotta cheese, beaten egg, salt, garlic powder, thyme, and parmesan cheese together.</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span class="s3" style="font-weight: bold; line-height: 21.600000381469727px;"><br /></span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span class="s3" style="font-weight: bold; line-height: 21.600000381469727px;">Sausage Layer</span><span style="line-height: 21.600000381469727px;">: Crumble and brown the sage sausage. Add the diced onion and bell pepper and cook until soft. (</span><span style="line-height: 21.600000381469727px;">if</span><span style="line-height: 21.600000381469727px;"> the fat from the sausage wasn’t enough to cook the vegetables, add a touch of </span><span style="line-height: 21.600000381469727px;">oil) Once</span><span style="line-height: 21.600000381469727px;"> the onion and peppers are soft, remove from the heat and stir in a few handfuls of chopped kale. You don’t need to cook the kale as it will when it is baked. </span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span class="s3" style="font-weight: bold; line-height: 21.600000381469727px;"><br /></span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span class="s3" style="font-weight: bold; line-height: 21.600000381469727px;">Assembly</span><span style="line-height: 21.600000381469727px;">: Spray a 9x13 baking dish with nonstick spray. Spread half of your butternut sauce in the dish. (</span><span style="line-height: 21.600000381469727px;">should</span><span style="line-height: 21.600000381469727px;"> be about 2 cups). Lay out 4 of your boiled (or oven ready) lasagna noodles in the dish</span><span style="line-height: 21.600000381469727px;"> to cover the sauce. Next, spread half the ricotta mixture over the noodles. Spread half the sausage/veggie mixture on the </span><span style="line-height: 21.600000381469727px;">ricttoa</span><span style="line-height: 21.600000381469727px;">. Layer 4 more lasagna noodles over the sausage layer. Spread the remaining half of the ricotta on the noodles, then the remaining sausage over that. Add your third and final layer of noodles. Spread the last of the butternut squash sauce over top. Sprinkle the mozzarella cheese evenly on top</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;"><br /></span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span class="s3" style="font-weight: bold; line-height: 21.600000381469727px;">From top to bottom</span><span style="line-height: 21.600000381469727px;">.</span></p><p class="s4" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="line-height: 21.600000381469727px;">Mozzarella cheese</span></p><p class="s4" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="line-height: 21.600000381469727px;">Butternut sauce</span></p><p class="s4" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="line-height: 21.600000381469727px;">Noodle</span></p><p class="s4" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="line-height: 21.600000381469727px;">Sausage</span></p><p class="s4" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="line-height: 21.600000381469727px;">Ricotta</span></p><p class="s4" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="line-height: 21.600000381469727px;">Noodle</span></p><p class="s4" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="line-height: 21.600000381469727px;">Sausage</span></p><p class="s4" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="line-height: 21.600000381469727px;">Ricotta</span></p><p class="s4" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="line-height: 21.600000381469727px;">Noodle</span></p><p class="s4" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="line-height: 21.600000381469727px;">Butternut sauce</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span class="s3" style="font-weight: bold; line-height: 21.600000381469727px;">Bake</span><span style="line-height: 21.600000381469727px;">: Cover with nonstick sprayed foil and bake at 350 for 45-60 minutes until heated all the way through. Remove the foil the last 10-</span><span style="line-height: 21.600000381469727px;">15 minutes</span><span style="line-height: 21.600000381469727px;"> to allow the cheese to brown, or broil. Allow to set up for about 10-15 minutes before cutting. </span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;"><br /></span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;"><br /></span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEips7VE-Rb8BMStc-xtipzamlUVNQcyD7vWDdqb8othj_NUCM73DN1ln1z8ChcjoD1nzfQufRzfwwF40sqNfx3TX8aoMr9WFwnTBWG2sHGl8qijs3dZSqd44siX1GTOOwRkvSVOBdHLAsg/s2048/1A1C6DF6-E4FE-4269-893B-0FC876CF048F.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEips7VE-Rb8BMStc-xtipzamlUVNQcyD7vWDdqb8othj_NUCM73DN1ln1z8ChcjoD1nzfQufRzfwwF40sqNfx3TX8aoMr9WFwnTBWG2sHGl8qijs3dZSqd44siX1GTOOwRkvSVOBdHLAsg/s320/1A1C6DF6-E4FE-4269-893B-0FC876CF048F.jpeg" width="240" /></a><span style="line-height: 21.600000381469727px;"></span></p><div style="text-align: left;"><span style="line-height: 21.600000381469727px;"> </span></div><p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHsUA_HVs1mnaxrst_dLC7nx27vVX0gXYa3eOnYTSoc43lqGFFvkdwuNCzShZxfETZ1vMCaOe0t2XtRQCwUF_Zh7y1XS5IC3XCaNYHuNlPDHhuYzELOVHCOxBIfS4AdQyM02D7IB_alI/s2048/9FD30906-2377-402B-869D-F6DA093B17FE.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1864" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHsUA_HVs1mnaxrst_dLC7nx27vVX0gXYa3eOnYTSoc43lqGFFvkdwuNCzShZxfETZ1vMCaOe0t2XtRQCwUF_Zh7y1XS5IC3XCaNYHuNlPDHhuYzELOVHCOxBIfS4AdQyM02D7IB_alI/s320/9FD30906-2377-402B-869D-F6DA093B17FE.jpeg" width="291" /></a></div><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;"> </span></p>Whithttp://www.blogger.com/profile/07428274309952976269noreply@blogger.com0