tag:blogger.com,1999:blog-703939418762329752024-03-13T08:32:43.345-07:00Cupcake MuffinMy adventures in baking and cooking...Sarahttp://www.blogger.com/profile/09287787218950604688noreply@blogger.comBlogger1059125tag:blogger.com,1999:blog-70393941876232975.post-89452081105314221342023-02-27T08:40:00.002-08:002023-02-27T08:40:51.253-08:00Black River Pancakes<p>This is a pancake recipe from my college town.</p><p><b>Black River Pancakes</b></p><p><i>Wet</i></p><p>3 eggs<br />3 cups milk<br />2/3 stick butter, melted<br />1 tsp vanilla<br /><br /><i>Dry<br /></i></p><p>3 cups flour<br />2 T sugar<br />4 tsp baking powder<br />1 tsp baking soda<br /><br /><i>Mix-Ins</i><br /><br />Chocolate chips<br />Diced apples<br /><br />Beat the eggs, then whisk in the milk, followed by the melted butter and vanilla. Whisk in the dry ingredients. Cook pancakes on a griddle with mixins on each pancake.</p><p><br /></p>Sarahttp://www.blogger.com/profile/09287787218950604688noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-24302654985784970962023-02-27T08:39:00.004-08:002023-02-27T08:39:56.114-08:00Two Marinades/Dressings<p> These come from a class I took at work on dressings and marinades.</p><p><br /></p><p><b>Fajita Marinade</b> - simmer w/ beans or marinate 1 lb. chicken for 20 minutes</p><p>3 tablespoons fresh lime juice</p><p>1 to 2 tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce) <i>or </i>mince 1 adobe chili</p><p>¼ cup olive oil</p><p>1 tablespoon cumin</p><p>1 teaspoon garlic powder</p><p>1 teaspoon kosher salt</p><p><br /></p><p><b>Lemon Dressing</b></p><p> ¼ cup olive oil</p><p> 2 tablespoons lemon juice (from 1 medium lemon), to taste</p><p> 2 teaspoons Dijon mustard</p><p> 1 teaspoon honey or maple syrup</p><p> 1 medium clove garlic, minced</p><p> ¼ teaspoon fine sea salt, to taste</p><p> Freshly ground black pepper, to taste</p>Sarahttp://www.blogger.com/profile/09287787218950604688noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-6200371708040914702021-06-14T15:44:00.005-07:002021-06-14T15:44:47.188-07:00Baba Ghanoush<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-msB7JxwjrTY/YMfbvBqWo2I/AAAAAAAANbU/Zc7ZrGZciQQ8QZYqFnpBP-XFh9OuAW0XQCPcBGAsYHg/s3024/0F18BC06-568A-4C21-9CEE-644E8A678C32.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-msB7JxwjrTY/YMfbvBqWo2I/AAAAAAAANbU/Zc7ZrGZciQQ8QZYqFnpBP-XFh9OuAW0XQCPcBGAsYHg/w400-h400/0F18BC06-568A-4C21-9CEE-644E8A678C32.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b> Baba Ghanoush </b>(adapted from <i>Eating Out Loud</i>)<p></p><p>This recipe makes a LOT so you may want to scale down to 1 or 2 eggplants, depending how many people you are serving.</p><p>3 medium eggplants</p><p>1/2 cup tahini</p><p>2 T lemon juice</p><p>1 minced garlic clove</p><p>1-1/2 tsp kosher slat</p><p>Za'atar, olive oil, and pomegranate molasses, to serve</p><p>1. Pierce each eggplant in a couple of places so it won't explode.</p><p>2. Broil for 35-40 minutes, turnin a couple of times, until very charred. Or grill for 20-30 minutes over high heat, again turning often.</p><p>3. Set in a strainer over the sink and allow to cool.</p><p>4. Remove the skin and place the eggplant flesh in a large bowl. Add the tahini, lemon juice, garlic, and salt, and whisk everything together.</p><p>5. To serve. place in a wide dish. Combine za'atar with olive oil (2 parts za'atar to 3 parts oil) and drizzle over the top. Drizzle over a bit of pomegranate molasses. Can also add mint leaves and pomegranate seeds if you have them. <br /></p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-4323659348643775692021-05-27T20:17:00.000-07:002021-05-27T20:17:39.678-07:00Slow Cooker Beef and Bean Chili<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-k2-UowgvRRI/YLBgc9Wf99I/AAAAAAAANKU/1_U6D5vDa-8xpOIwZkRdM0QK04y8PnL6ACPcBGAsYHg/s3024/557DB736-19E2-4BEA-8C63-03B6269544D8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-k2-UowgvRRI/YLBgc9Wf99I/AAAAAAAANKU/1_U6D5vDa-8xpOIwZkRdM0QK04y8PnL6ACPcBGAsYHg/w400-h400/557DB736-19E2-4BEA-8C63-03B6269544D8.jpg" width="400" /></a></div><b><p><b><br /></b></p>Slow Cooker Beef and Bean Chili </b>(adapted from Food Network)<p></p><p>Serves 4</p><p>1/4 cup tomato paste<br />1/2 cup brewed coffee<br />2 pounds beef chuck, cut into cubes <i>(can sub in 1/2 pound ground beef)</i><br />1 T chili powder<br />1-1/2 tsp kosher salt<br />Several grinds black pepper<br />2 15-oz. cans pinto beans (do not drain<br />1/2 cup crushed tortilla chips (crush first, measure second)</p><p>1. Whisk together the tomato paste and coffee in a small bowl.</p><p>2. In a large bowl, toss together the beef, chili powder, salt, and pepper until the beef is evenly coated.</p><p>3. Combine everything in a slow cooker and mix well. Cook 8 hours on low, then mix and serve!</p>Sarahttp://www.blogger.com/profile/09287787218950604688noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-55267826916785831202021-05-09T09:01:00.006-07:002021-05-09T09:01:00.248-07:00Iraqi Roasted Salmon with Tomato and Lemon + Baharat-Spiced Potatoes<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JMHXZkbMcBg/YJVnkIeir2I/AAAAAAAAMz0/HSicJByIshMP2ALeA-n_RXYvgN-Gwh55ACPcBGAsYHg/s2986/08132BF0-90B5-47C3-9A0C-2DDAD85A0AC3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2986" data-original-width="2986" height="400" src="https://1.bp.blogspot.com/-JMHXZkbMcBg/YJVnkIeir2I/AAAAAAAAMz0/HSicJByIshMP2ALeA-n_RXYvgN-Gwh55ACPcBGAsYHg/w400-h400/08132BF0-90B5-47C3-9A0C-2DDAD85A0AC3.jpg" width="400" /></a></div><br /><b><br /></b><p></p><p><b>Iraqi Roasted Salmon with Tomato and Lemon </b>(adapted from <i>Jew-ish</i>)</p><p><i>Note: The tomato sauce makes about twice as much as you'll need; freeze half to use another time.</i></p><p><i>For the tomato sauce:</i><br />1-1/2 T olive oil<br />1 small onion, minced<br />1 tsp ground coriander<br />1/2 tsp ground cumin<br />1/2 tsp ground turmeric<br />3 oz. tomato paste<br />Zest of 1 lemon<br />Kosher salt</p><p><i>To finish:</i><br />About 1 pound salmon<br />Kosher salt<br />Lemon wedges</p><p>Preheat the oven to 425 and line a sheet pan with foil. If also making the potatoes, you can do this all on one sheet pan.</p><p>Heat the olive oil in a non-stick skillet. Add the onion and cook, stirring often, until nicely brown and caramelized (15-20 minutes). Add the spices and cook, stirring, for a minute or so. Add the tomatoe paste and cook, stirring, for 3-4 minutes, until the color of rust. Remove from the heat and stir in the lemon zest. Stir in a generous pinch of salt. Divide into two portions -- freeze one and use the other one on the salmon.</p><p>Season the salmon with a sprinkle of salt and then spread with one portion of the tomato sauce in an even layer. Cook 12-15 minutes, depending on thickness.</p><p>Squeeze lemon juice over everything when it comes out of the oven.</p><p><b>Baharat-Spiced Roasted Potatoes </b>(adapted from <i>Jew-ish</i>)</p><p>1.5 pound small Yukon gold potatoes, cut into large chunks<br />Olive oil, salt, and pepper<br />1/2 tsp ground coriander<br />1/2 tsp ground cumin<br />1/2 tsp za'atar<br />1/4 tsp ground cinnamon<br />1/4 tsp ground cardamom<br />Generous pinch of allspice</p><p>Lemon wedges, to serve</p><p>Preheat the oven to 425 and line a sheet pan with foil. </p><p>Cook the potatoes until just tender (I do 5 minutes in the Instant Pot, but you can also just boil or steam on the stove.)</p><p>Combine the olive oil with a scant 1 tsp kosher salt, several grinds of black pepper, and all the spices on the baking sheet. Stir to combine. Drain the potatoes and toss with the oil-spice blend. Arrange in a single layer.</p><p>Roast for about 25-30 minutes, until nicely browned, stirring at least once during the cooking time. If cooking with the salmon, add the salmon with about 12-15 minutes left on the cook time. Serve with lemon wedges to squeeze over.</p>Sarahttp://www.blogger.com/profile/09287787218950604688noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-18541179843222733382021-05-07T08:38:00.005-07:002021-05-07T08:38:59.864-07:00Huevos Rotos<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CYcEy-cN2Zk/YFgPhAMFiAI/AAAAAAAAMIg/Rr0s3w6z1TYwMspea1hLIViI56mrkFCFgCPcBGAsYHg/s2823/8F8EAA18-D828-4003-843F-1514F6E2F975.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2823" data-original-width="2823" height="400" src="https://1.bp.blogspot.com/-CYcEy-cN2Zk/YFgPhAMFiAI/AAAAAAAAMIg/Rr0s3w6z1TYwMspea1hLIViI56mrkFCFgCPcBGAsYHg/w400-h400/8F8EAA18-D828-4003-843F-1514F6E2F975.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Huevos Rotos </b>(adapted from the <i>New York Times</i>)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/3 cup olive oil, more as needed</div><div class="separator" style="clear: both; text-align: left;">2 tsp smoked paprika</div><div class="separator" style="clear: both; text-align: left;">Salt and pepper</div><div class="separator" style="clear: both; text-align: left;">1-1/2 to 2 pounts new potatoes, cut in half (or whole if very small)</div><div class="separator" style="clear: both; text-align: left;">1 small onion, diced</div><div class="separator" style="clear: both; text-align: left;">1 small bell pepper, diced</div><div class="separator" style="clear: both; text-align: left;">4 minced garlic cloves</div><div class="separator" style="clear: both; text-align: left;">4 eggs</div><div class="separator" style="clear: both; text-align: left;">Lemons, to serve</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Combine the oil, paprika, 1-1/2 tsp salt, a generous grind of pepper, and 1 cup water. Place the potatoes in a large skillet and pour this mixture over them. Bring toi a boil, cover, and cook on high until fork tender, 9-15 minutes (I'm at high altitude so this might be faster in your kitchen).</div><div class="separator" style="clear: both; text-align: left;">2. Uncover and reduce heat to low. Arrange the potatoes in an even layer, cut side down, and add the onion, bell pepper, and garlic around the potatoes. Cover and cook until the potatoes and golden and vegetables are softened, about 10 minutes.</div><div class="separator" style="clear: both; text-align: left;">3. Stir, addmore oil if needed, and make 4 "nests." Crack and egg into each. Season with salt and pepper.</div><div class="separator" style="clear: both; text-align: left;">4. Cover and cook until the whites are set and the yolks are runny, 5-6 minutes.</div><div class="separator" style="clear: both; text-align: left;">5. Serve with lemon juice and a pinch of salt.</div><p></p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-23571981245663886932021-03-23T20:25:00.003-07:002021-03-23T20:25:00.576-07:00BBQ Turkey Meatball Bowls<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Nn-6ZF3YghU/YFgOPpz25jI/AAAAAAAAMHU/mT7vKKJXPWcm4GRCS1bwAYWUIjfXqmMEQCPcBGAsYHg/s3024/0D43A062-D045-47B9-8023-6556F76EF795.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-Nn-6ZF3YghU/YFgOPpz25jI/AAAAAAAAMHU/mT7vKKJXPWcm4GRCS1bwAYWUIjfXqmMEQCPcBGAsYHg/w400-h400/0D43A062-D045-47B9-8023-6556F76EF795.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>BBQ Turkey Meatball Bowls</b> (adapted from <a href="https://www.budgetbytes.com/sheet-pan-bbq-meatballs/">Budget Bytes</a>)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>For meatballs:</i><br />1 pound ground turkey</div><div class="separator" style="clear: both; text-align: left;">1 large egg</div><div class="separator" style="clear: both; text-align: left;">1/4 cup panko</div><div class="separator" style="clear: both; text-align: left;">2 T BBQ sauce</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp smoked paprika</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp garlic powder</div><div class="separator" style="clear: both; text-align: left;">Several grinds black pepper</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>For vegetables:</i></div><div class="separator" style="clear: both; text-align: left;">20 oz can pineapple rings</div><div class="separator" style="clear: both; text-align: left;">1 small yellow onion</div><div class="separator" style="clear: both; text-align: left;">1 bell pepper</div><div class="separator" style="clear: both; text-align: left;">1 T oil</div><div class="separator" style="clear: both; text-align: left;">Generous pinch of salt</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>To finish:</i></div><div class="separator" style="clear: both; text-align: left;">1/4 cup BBQ sauce</div><div class="separator" style="clear: both; text-align: left;">Cooked rice</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 400 degrees and line two baking sheets with foil.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix all the meatball ingredients together and form into 16 small meatballs. Arrange on one baking sheet.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pat the pineapple dry. Arrange the pineapple on the other baking sheet. Toss the onion and bell pepper with the oil and salt, and then spread out on the sheet with the pineapple.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Roast 15 minutes, then remove from the oven. Brush the pineapple and meatballs with the 1/4 cup BBQ sauce. Toss the peppers and onions.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Roast a further 10-15 minutes, then serve everything over rice.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p><p></p><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p></p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-32140546999627195022021-03-21T20:25:00.001-07:002021-03-21T20:25:14.274-07:00Super-Stuffed Street Corn Quesadillas<p style="text-align: center;"> <a href="https://1.bp.blogspot.com/-uyzvVzBRGds/YFgNIAglnFI/AAAAAAAAMF8/3ULXrL6o6Jopj55T0d3StLd0qbAeLqn7gCPcBGAsYHg/s2665/405F3932-1C6A-4423-B39D-0B756CDA5736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2665" data-original-width="2665" height="400" src="https://1.bp.blogspot.com/-uyzvVzBRGds/YFgNIAglnFI/AAAAAAAAMF8/3ULXrL6o6Jopj55T0d3StLd0qbAeLqn7gCPcBGAsYHg/w400-h400/405F3932-1C6A-4423-B39D-0B756CDA5736.jpg" width="400" /></a></p><p style="text-align: center;"><br /></p><p style="text-align: left;"><b>Super-Stuffed Street Corn Quesadillas </b>(adapted from <a href="https://www.foodnetwork.com/recipes/ree-drummond/street-corn-quesadilla-9371421">Ree Drummond</a>)<br />Serves 2</p><p style="text-align: left;">Mayonnaise<br />2 large flour tortillas<br />1 cup grated Monterey Jack cheese<br />1 cup frozen elote street corn, fully cooked<br />1/2 cup crumbled cojita cheese<br />3 T minced fresh cilantro<br />1/2 tsp chile powder<br /><br />Toppings of choice: shredded romaine, avocado, tomatoes, salsa, etc.<br /><br /></p><p style="text-align: left;">Spread the mayo on one side of each tortilla. Stir all the other ingredients together. Place one tortilla mayo-side-down in a hot skillet. Top with the cheese-corn mixture and spread evenly. Top with the other tortilla and cook until crispy on both sides.</p><p></p>Sarahttp://www.blogger.com/profile/09287787218950604688noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-26088363797295059192021-03-20T19:38:00.001-07:002021-03-20T19:38:01.248-07:00Lemon-Blueberry Muffins<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_D7sOnYA24o/YEhAdBf1ucI/AAAAAAAAL7w/3Es88jT8CagZZc07p2b3vB8jkWy4Tk3KgCPcBGAsYHg/s3023/77762405-6378-45CB-B2CD-DA962DEE6C2D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="3023" height="400" src="https://1.bp.blogspot.com/-_D7sOnYA24o/YEhAdBf1ucI/AAAAAAAAL7w/3Es88jT8CagZZc07p2b3vB8jkWy4Tk3KgCPcBGAsYHg/w400-h400/77762405-6378-45CB-B2CD-DA962DEE6C2D.jpg" width="400" /></a></div> <p></p><p><b>Lemon-Blueberry Muffins </b>(adapted from <a href="https://www.inspiredtaste.net/45995/lemon-blueberry-muffins/">Inspired Taste</a>)<br />Makes 1 dozen muffins</p><p>3/4 cup sugar<br />Zest of 1 lemon<br />1-1/2 cups flour<br />2 tsp baking powder<br />1/4 tsp salt<br />1/3 cup canola oil<br />1 egg<br />1/3 to 1/2 cup milk (see below)<br />1 tsp vanilla extract<br />Juice of 1/2 lemon<br />1 cup blueberries, fresh or frozen<br />Sanding sugar, to sprinkle on top</p><p>1. Preheat oven to 400 degrees and line a standard 12-cup muffin tin with papers.</p><p>2. Rub together the sugar and lemon zest in a large bowl. Whisk in the flour, baking powder, and salt.</p><p>3. In a large measuring cup, add the oil and egg. Add enough milk to bring the measuring cup to 1 cup. Add the vanilla and lemon juice and whisk to combine.</p><p>4. Fold the wet into the dry ingredients and then fold in the blueberries.</p><p>5. Divide batter among the muffin tins and sprinkle with sanding sugar. Bake 15-20 minutes or until a tester comes out clean.<br /></p><p><br /></p>Sarahttp://www.blogger.com/profile/09287787218950604688noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-6112687549325160032021-03-17T16:57:00.001-07:002021-03-17T16:57:02.039-07:00Cheesy Bean Chili in the Instant Pot<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-edmA0F3vGEk/YD2qXIAyL9I/AAAAAAAALxY/3tH6bAfoOdYQhs2HyzmYYq1F4vMawdb0gCPcBGAsYHg/s3024/8A7D6B07-06D6-4AB6-B70F-242C6509850D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-edmA0F3vGEk/YD2qXIAyL9I/AAAAAAAALxY/3tH6bAfoOdYQhs2HyzmYYq1F4vMawdb0gCPcBGAsYHg/w400-h400/8A7D6B07-06D6-4AB6-B70F-242C6509850D.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Cheesy Bean Chili in the Instant Pot</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">1 T olive oil</div><div class="separator" style="clear: both; text-align: left;">1 large bell pepper, chopped</div>1/2 large onion, chopped<br />2 garlic cloves, minced<br />1-1/2 tsp chili powder<br />1/2 tsp ground cumin<br />15 ounce can pinto beans, drained and rinsed<br />15 ounce can fire roasted diced tomatoes<br />1 cup chicken broth<br />1/2 tsp salt<br />1 cup shredded Cheddar or Mexican blend cheese<br />2 oz. cream cheese, cubed and softened<br />1 T lime juice<p></p><p>Lime wedges, tortilla chips, and pickled red onions, to serve</p><p>Saute the peppers, onions, and garlic in the Instant pot for a few minutes, until starting to soften. Add the chili powder and cumin and stir 1 minute. Sitr in the beans, tomatoes, broth, and salt.</p><p>Cook on high pressure 10 minutes, then quick release.</p><p>Mix in the shredded cheese and cream cheese, and stir until smooth. Stir in lime juice.</p><p>Serve with lime wedges, tortilla chips, and pickled red onions (or any toppings you prefer).</p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-30738690317889223802021-03-15T16:42:00.002-07:002021-03-15T16:42:00.195-07:00BBQ Chicken Dip<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3Ljh4s7-NRA/YD2KSr1uZsI/AAAAAAAALt8/1AI3thJr5FgTpHr9sDkAq797Hju4vg5NgCPcBGAsYHg/s3541/563D4060-B8DA-4B90-A417-D9EE3321EE30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="3541" height="341" src="https://1.bp.blogspot.com/-3Ljh4s7-NRA/YD2KSr1uZsI/AAAAAAAALt8/1AI3thJr5FgTpHr9sDkAq797Hju4vg5NgCPcBGAsYHg/w400-h341/563D4060-B8DA-4B90-A417-D9EE3321EE30.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>BBQ Chicken Dip</b> (adapted from <a href="https://www.closetcooking.com/bbq-chicken-dip">Closet Cooking</a>)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 T oil</div><div class="separator" style="clear: both; text-align: left;">1/2 large onion, minced</div><div class="separator" style="clear: both; text-align: left;">1 bell pepper, minced</div><div class="separator" style="clear: both; text-align: left;">1 cup shredded cooked chiken</div><div class="separator" style="clear: both; text-align: left;">4 ounces cream cheese at room temperature</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sour cream</div><div class="separator" style="clear: both; text-align: left;">1/4 cup mayonnaise</div><div class="separator" style="clear: both; text-align: left;">1/4 cup BBQ sauce, divided</div><div class="separator" style="clear: both; text-align: left;">1-1/2 cups cheddar cheese, divided</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Saute the onion and pepper in oil until softened. Mix with the chicken, cream cheese, sour cream, mayo, half the BBQ sauce, and half the cheese.</div><div class="separator" style="clear: both; text-align: left;">2. Spread into an 8x8 baking dish. Spread the remaining BBQ sauce on top and sprinkle with the cheese.</div><div class="separator" style="clear: both; text-align: left;">3. Bake at 350 degrees for about 30 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serve with tortilla chips and/or veggies for dipping.</div><p></p>Sarahttp://www.blogger.com/profile/09287787218950604688noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-45337906787427256252021-03-10T16:52:00.002-08:002021-03-10T16:52:01.255-08:00Shredded Beef Burrito Bowl<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ESQLc7ITmBU/YD2Ma6fkWrI/AAAAAAAALvU/O0hPN2h_RAsiCOmEvxLiMeS-95fttXX7gCPcBGAsYHg/s3024/68CB04F4-0977-4232-B97E-1D4985395AB0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-ESQLc7ITmBU/YD2Ma6fkWrI/AAAAAAAALvU/O0hPN2h_RAsiCOmEvxLiMeS-95fttXX7gCPcBGAsYHg/w400-h400/68CB04F4-0977-4232-B97E-1D4985395AB0.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Shredded Beef Burrito Bowl </b>(adapted from <a href="https://thedefineddish.com/salsa-verde-shredded-beef-bowls/">The Defined Dish</a>)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cut about 2 pounds skirt, flap, flank, or flat iron steak into 4 pieces. Season with salt and pepper and brown on all sides. Cover with 1 cup of salsa verde and slow cook on low for 6-8 hours. Serve with whatever burrito bowl fixings you like.</div><br /> <p></p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-35249008897174768102021-03-09T16:50:00.001-08:002021-03-09T16:50:00.602-08:00Greens and Bacon with Polenta<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KX-Gd7J3m6c/YD2LytIKFwI/AAAAAAAALu8/qD2GTJXZNVo8yiTX-LfhSrcMs4GPj4KXwCPcBGAsYHg/s2714/FC6484DC-EC9B-49EE-ABC6-16E6C45429B0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2714" data-original-width="2714" height="400" src="https://1.bp.blogspot.com/-KX-Gd7J3m6c/YD2LytIKFwI/AAAAAAAALu8/qD2GTJXZNVo8yiTX-LfhSrcMs4GPj4KXwCPcBGAsYHg/w400-h400/FC6484DC-EC9B-49EE-ABC6-16E6C45429B0.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Greens and Bacon with Polenta</b> (adapted from Molly Yeh)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Make a big pot of polenta and stir in softened cream cheese; season with salt and pepper. Top with sauteed Swiss chard, crispy bacon, and soft boiled eggs.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-87943796364912644302021-03-08T12:13:00.003-08:002021-03-08T12:13:00.290-08:00Baked Ricotta with Roasted Vegetables<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5P2oNZCLhtA/YCwnk-zUoLI/AAAAAAAALZ8/-8KQQ9mntOIz6gLMQqVaM8BLKgHk2Qy_ACPcBGAsYHg/s3024/71AFECAC-F639-4E5B-9FC4-861466E5E47B.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-5P2oNZCLhtA/YCwnk-zUoLI/AAAAAAAALZ8/-8KQQ9mntOIz6gLMQqVaM8BLKgHk2Qy_ACPcBGAsYHg/w400-h400/71AFECAC-F639-4E5B-9FC4-861466E5E47B.jpg" width="400" /></a></div><br /><b> Baked Ricotta with Roasted Vegetables </b>(adapted from <i>A Modern Cook's Year</i>)<p></p><p>Drain a container of whole-milk ricotta and place in the middle of a baking sheet. Surround with chopped sweet potatoes, new potatoes, red onion, and chickpeas. Season everything with salt, pepper, lemon zest, and smoked paprika. Drizzle olive oil on top and a splash of broth to the pan. Roast 55 minutes at 425 degrees. Squeeze fresh lemon juice over everything.</p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-7971995111861430382021-03-07T12:05:00.001-08:002021-03-07T12:05:00.376-08:00Baked Gnocchi<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-at5nxsoTpMM/YCwmh-j7rvI/AAAAAAAALZk/zQc7qcOKJsQ-SCI2A4477Bg4wr9BRA52wCPcBGAsYHg/s3024/04CE8A12-2992-4473-878D-F6ED06E43A66.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-at5nxsoTpMM/YCwmh-j7rvI/AAAAAAAALZk/zQc7qcOKJsQ-SCI2A4477Bg4wr9BRA52wCPcBGAsYHg/w400-h400/04CE8A12-2992-4473-878D-F6ED06E43A66.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b>Baked Gnocchi</b><p></p><p>Saute a pound of ground beef and drain excess fat. Saute minced bell pepper, onion, and garlic. Add a 28-oz. can of crushed tomatoes, Italian seasoning, and salt and pepper. Simmer everything together for 15-20 minutes, adding more water as needed. Stir in a pound of gnocchi (no need to pre-cook). Transfer everything to a 9x13 pan. Sprinkle with whole-milk shredded mozzarella and grated Parmesan. Bake 30 minutes at 425 degrees. Let sit 10 minutes before serving.</p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-44813724860898302442021-03-04T12:01:00.003-08:002021-03-04T12:01:01.982-08:00Giant Bakery Style Chocolate Chip Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cxA8BEUdeAE/YCwk2xB18EI/AAAAAAAALZM/_FgEnmZuz9oZ7MRXS7PXNt28m1zXbM2YwCPcBGAsYHg/s3024/ED1ABA39-D49B-41E2-B01C-3EDB2B5A0D2A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-cxA8BEUdeAE/YCwk2xB18EI/AAAAAAAALZM/_FgEnmZuz9oZ7MRXS7PXNt28m1zXbM2YwCPcBGAsYHg/w400-h400/ED1ABA39-D49B-41E2-B01C-3EDB2B5A0D2A.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b>Giant Bakery Style Chocolate Chip Cookies </b>(adapted from <a href="https://iamafoodblog.com/small-batch-single-serving-giant-cookies/">I Am a Food Blog</a>)<p></p><p>1-1/2 cups flour</p><p>1/2 tsp baking soda</p><p>1/2 tsp salt</p><p>1 stick melted butter</p><p>3/4 cup brown sugar</p><p>1/4 cup white sugar</p><p>1 egg</p><p>1 tsp vanilla</p><p>1-1/2 cups chocolate chips</p><p>Whisk wet and dry separately and then combine. Stir in chocolate chips. Split into 4 portions and arrange on 2 parchment-lined baking sheets. Bake 8 minutes at 350 degrees. Tap on counter to deflate. Bake another 5-8 minutes, until golden brown.</p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-60428562996111149962021-03-03T11:56:00.001-08:002021-03-03T11:56:01.273-08:00Brown Butter Summer Squash Saute<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-c7KUafFoos8/YCwkJBvQP1I/AAAAAAAALZE/IYpPKuTRfv0F5m-ZdWcdFZ4_wAdm_00OACPcBGAsYHg/s3024/53D86FBA-A8E5-45B8-9252-E644D50ECD11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-c7KUafFoos8/YCwkJBvQP1I/AAAAAAAALZE/IYpPKuTRfv0F5m-ZdWcdFZ4_wAdm_00OACPcBGAsYHg/w400-h400/53D86FBA-A8E5-45B8-9252-E644D50ECD11.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b>Brown Butter Summer Squash Saute</b><p></p><p>Brown butter in a skillet. Add sliced summer squash and saute until starting to brown. Add minced garlic and season with salt and pepper, and cook until nicely browned. Add minced fresh mint at the last minute. Sprinkle with crumbled goat cheese and toasted almonds before serving.</p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-23202096029847593552021-03-01T11:51:00.001-08:002021-03-01T11:51:00.257-08:00 Parmesan-Crusted Summer Squash<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aKvUu7LvImc/YCwi0uRFs8I/AAAAAAAALY4/Ozd2YSPYY58YUtu3Nm1ChiJjm6KY60knwCPcBGAsYHg/s3024/6C741889-DE2A-4532-857A-08D0216ABAF7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-aKvUu7LvImc/YCwi0uRFs8I/AAAAAAAALY4/Ozd2YSPYY58YUtu3Nm1ChiJjm6KY60knwCPcBGAsYHg/w400-h400/6C741889-DE2A-4532-857A-08D0216ABAF7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Parmesan-Crusted Summer Squash</b></div><br />Mix olive oil, salt, minced garlic, and Italian herb blend. Toss with sliced summer squash and arrange in a sinle layer on a baking sheet.<p></p><p>Toss together some panko and grated Parmesan in the same bowl and sprinkle over the squash rounds.</p><p>Bake 20-30 minutes at 375 degrees.</p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-59023562443029596162021-02-28T11:48:00.001-08:002021-02-28T11:48:00.243-08:00Summer Squash Toasts<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KUqos6dS7_o/YCwh3ywsLNI/AAAAAAAALYs/FORRO7iZPhoOmanhqb1tB6q-rjBNCfvyACPcBGAsYHg/s3024/F13A33F4-1EF0-46F6-9ACB-7F54C109C672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-KUqos6dS7_o/YCwh3ywsLNI/AAAAAAAALYs/FORRO7iZPhoOmanhqb1tB6q-rjBNCfvyACPcBGAsYHg/w400-h400/F13A33F4-1EF0-46F6-9ACB-7F54C109C672.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Summer Squash Toasts</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">Marinate shaved summer squash and shaved cucumbers in lemon juice, olive oil, and salt and pepper. Stir in chopped pecans or hazelnuts.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Smash 4 oz. goat cheese with zest of 1 lemon, and 2 tsp olive oil. Stir in 1/2 cup sour cream and season with salt and pepper. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Spread the goat cheese mixture onto toasted bread and top with the squash mixture.</div><br /><p></p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-76998464842564794452021-02-27T11:42:00.003-08:002021-02-27T11:42:03.810-08:00Thanksgiving-Style Meatloaf<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iH763TVq3Ow/YCwgekEPeHI/AAAAAAAALYg/DWK0mdIy5oQm-L4PfxuF23-alZbec5ptQCPcBGAsYHg/s2617/B8FA2B09-D735-4BE1-927B-BB0F163F0576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2617" data-original-width="2617" height="400" src="https://1.bp.blogspot.com/-iH763TVq3Ow/YCwgekEPeHI/AAAAAAAALYg/DWK0mdIy5oQm-L4PfxuF23-alZbec5ptQCPcBGAsYHg/w400-h400/B8FA2B09-D735-4BE1-927B-BB0F163F0576.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Thanksgiving-Style Meatloaf</b> (adapted from <a href="https://www.foodnetwork.com/recipes/katie-lee/fall-meatloaf-9441072">Katie Lee</a>)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p><div class="separator" style="clear: both;">1 1/2 cups ketchup</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1 cup canned whole cranberry sauce </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2 tablespoons olive oil </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1 yellow onion, finely diced </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2 stalks celery, finely diced </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3 cloves garlic, minced </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2 pounds ground turkey </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1 1/2 cups stuffing mix </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2 large eggs, lightly beaten </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Kosher salt and freshly ground black pepper</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1. Preheat the oven to 375 degrees and line a baking sheet with parchment.</div><div class="separator" style="clear: both;">2. Simmer the ketchup and cranberry sauce together on the stove for a few minutes.</div><div class="separator" style="clear: both;">3. Saute the onion and celery in 1 T olive oil until softened. Add the garlic and saute another minute.</div><div class="separator" style="clear: both;">4. Combine the turkey, stuffing mix, and eggs in a bowl. Mix in 1 tsp salt 1/2 tsp pepper, 1 cup of the ketchup mixture, and the onion-celery mixture.</div><div class="separator" style="clear: both;">5. Shape into a loaf and brush with the rest of the ketchup mixture. Cook 1 hour and 15 minutes. Rest 5 minutes before slicing.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">If you like, add a pan of sliced sweet potatoes after the meatloaf has been roasting for 30 minutes. </div></div><p><br /></p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-69077117525804404312021-02-26T11:39:00.001-08:002021-02-26T11:39:03.124-08:00Johnny Cakes<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fqtlTHWVsXg/YCwgFMxJNTI/AAAAAAAALYY/gz7pf4ore7QxTn_1EJxP-a78QGQ3vx0hQCPcBGAsYHg/s2897/4A7FFDB9-2CE1-4753-BC27-7F4BC1A98AA8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2897" data-original-width="2897" height="400" src="https://1.bp.blogspot.com/-fqtlTHWVsXg/YCwgFMxJNTI/AAAAAAAALYY/gz7pf4ore7QxTn_1EJxP-a78QGQ3vx0hQCPcBGAsYHg/w400-h400/4A7FFDB9-2CE1-4753-BC27-7F4BC1A98AA8.jpg" width="400" /></a></div><br /> <p></p><p><b>Johnny Cakes</b> (adapted from <i>Every Day is Saturday</i>)</p><p>1 cup cornmeal</p><p>1 cup flour</p><p>1 T sugar</p><p>1 tsp baking soda</p><p>Pinch salt</p><p>1 egg</p><p>1-1/3 cups buttermilk</p><p>4 T melted butter</p><p>Whisk together the wet and dry separately, then combine. Let sit a few minutes, then cook on a hot griddle. Top with favorite toppings. Blueberries in the batter + honey yogurt and maple syrup are a simple option. Sliced rhubarb simmered in maple syrup for a few minutes is also delicious!</p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-19133908119772688562021-02-25T11:32:00.001-08:002021-02-25T11:32:00.327-08:00Pumpkin Bread with Cranberries and Pecans<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2UQqTpJ88Ro/YCweCBSoJ4I/AAAAAAAALYM/CV2fj9UmXLkL1VCEUljeQ2ugH2EKhtU1ACPcBGAsYHg/s2328/D8A76EE0-5164-4322-904B-D03E8E53006A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2328" data-original-width="2328" height="400" src="https://1.bp.blogspot.com/-2UQqTpJ88Ro/YCweCBSoJ4I/AAAAAAAALYM/CV2fj9UmXLkL1VCEUljeQ2ugH2EKhtU1ACPcBGAsYHg/w400-h400/D8A76EE0-5164-4322-904B-D03E8E53006A.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Pumpkin Bread with Cranberries and Pecans </b>(adapted from <a href="https://www.foodnetwork.com/recipes/pumpkin-cranberry-loaf-9460456">Molly Yeh</a>)</div><p></p><p>1 stick unsalted butter</p><p>1 cup pureed pumpkin</p><p>1 cup brown sugar</p><p>1/4 cup maple syrup</p><p>1 tsp vanilla</p><p>2 eggs</p><p>1 cup whole wheat flour</p><p>1 cup white flour</p><p>2 tsp baking powder</p><p>1 tsp cinnamon</p><p>3/4 tsp kosher salt</p><p>1/2 tsp cardamom</p><p>1/tsp tasp baking soda</p><p>1/4 tsp allspice</p><p>1/2 cup cranberries, chopped</p><p>2 T sanding sugar</p><p>A handful of pecans</p><p>1. Preheat oven to 350 degrees. Spray and line a loaf pan with parchment.</p><p>2. Brown the butter and let cool.</p><p>3. Whisk together in one bowl the brown butter, pumpkin, brown sugar, maple syurp, vanilla and eggs. Whisk in another bowl the flours, baking powder, baking soda, spices, and salt. Combine and gently mix together. Fold in the cranberries.</p><p>4. Scrape into loaf pan. Top with sanding sugar and pecans.</p><p>5. Bake 50-55 minutes until a tester comes out clean.</p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-80743495276309674312021-02-23T11:24:00.001-08:002021-02-23T11:24:02.839-08:00Sheet Pan Chicken Fajitas<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-COCxyPbDlgM/YCwcY1snWaI/AAAAAAAALX8/U5vPhbowhKgoXbIylodac50qQu9efkI7gCPcBGAsYHg/s3023/3B052102-891C-454D-966A-6F45FF7D76B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="3023" height="400" src="https://1.bp.blogspot.com/-COCxyPbDlgM/YCwcY1snWaI/AAAAAAAALX8/U5vPhbowhKgoXbIylodac50qQu9efkI7gCPcBGAsYHg/w400-h400/3B052102-891C-454D-966A-6F45FF7D76B5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Sheet Pan Chicken Fajitas </b>(recipe from <a href="https://www.howsweeteats.com/2020/10/sheet-pan-chicken-fajitas/">How Sweet Eats</a>)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>Marinade:</i></div><div class="separator" style="clear: both; text-align: left;">1/3 cup olive oil</div><div class="separator" style="clear: both; text-align: left;">1/4 cup lime juice</div><div class="separator" style="clear: both; text-align: left;">2 T lime juice</div><div class="separator" style="clear: both; text-align: left;">1 T honey</div><div class="separator" style="clear: both; text-align: left;">1 tsp cumin</div><div class="separator" style="clear: both; text-align: left;">1 tsp chili powder</div><div class="separator" style="clear: both; text-align: left;">1 tsp smoked paprika</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp pepper</div><div class="separator" style="clear: both; text-align: left;">2 minced garlic cloves</div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div><i>Fillings:</i></div><div>2 bell peppers cut into strips,</div><div>1 onion, cut into strips</div><div>1 pound chicken breasts or thighs, cut into bite-sized pieces</div><div><br /></div><div><i>To Serve:</i></div><div>Tortillas, cotija cheese, guacamole, salsa, sour cream, cilantro, lime juice, and anything else you like</div><div><br /></div><div>1. Preheat oven to 425 degrees and line two baking sheets with foil or parchment.</div><div>2. Whisk together the marinade. Add half to the peppers and onions and the other half for the chicken.</div><div>3. Spread the pepper and onion mixture out on one baking sheet and roast 15-20 minutes, stirring a couple of times.</div><div>4. Spread the chicken on another baking sheet and cook everything an additional 15 minutes.</div><div>5. Assemble!</div><div><br /></div><div><br /></div>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-28377717459225817292021-02-21T11:19:00.001-08:002021-02-21T11:19:03.066-08:00Martha Stewart Maple Granola<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1o-NvAUZsJo/YCwbO4NvKdI/AAAAAAAALXk/eyhfmnvh9OIyWvjlhnuqqbt4AjmhwlV2ACPcBGAsYHg/s1866/4870EEC6-93AD-4B21-BA3E-4088F820B631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1866" data-original-width="1866" height="400" src="https://1.bp.blogspot.com/-1o-NvAUZsJo/YCwbO4NvKdI/AAAAAAAALXk/eyhfmnvh9OIyWvjlhnuqqbt4AjmhwlV2ACPcBGAsYHg/w400-h400/4870EEC6-93AD-4B21-BA3E-4088F820B631.jpg" width="400" /></a></div><br /><b>Martha Stewart Maple Granola</b><p></p><p>1-1/2 cups rolled oats</p><p>1/2 cup unsweetened coconut chips</p><p>1/2 cup chopped pecans or hazelnuts</p><p>1/4 cup maple syrup</p><p>1/4 cup olive oil or coconut oil</p><p>1/4 cup brown sugar</p><p>2 T sesame seeds</p><p>1 T chia seeds</p><p>1/2 tsp kosher salt</p><p>1/4 cup golden raisins</p><p>Mix everything except the raisins and spread on a rimmed baking sheet lined with parchment. Bake 30-40 minutes at 300 degrees, stirring every 10 minutes. Add the raisins on top and let cool.</p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0tag:blogger.com,1999:blog-70393941876232975.post-69571667582245890352021-02-18T11:03:00.001-08:002021-02-18T11:03:01.071-08:00Red Curry Squash Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-noNCMKT-70I/YCwXuXBNzyI/AAAAAAAALXY/sBlWV7H8f48Gmkuco93BzQict6QgdouigCPcBGAsYHg/s4032/IMG_4998.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-noNCMKT-70I/YCwXuXBNzyI/AAAAAAAALXY/sBlWV7H8f48Gmkuco93BzQict6QgdouigCPcBGAsYHg/w300-h400/IMG_4998.HEIC" width="300" /></a></div><p><br /></p><b>Red Curry Squash Soup</b><p></p><p>Saute onions or shallots in coconut oil. Add minced or grated garlic, ginger, and lemongrass and a big scoop of red curry paste. When everything is aromatic, add cubed butternut squash, coconut milk, and chicken or vegetable broth. Simmer until soft, puree, and finish with lime juice. Serve with bread, naan, etc.<br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>Sara Chatfieldhttp://www.blogger.com/profile/01471723047942130197noreply@blogger.com0