tag:blogger.com,1999:blog-84339659080404923302024-02-02T09:12:16.772-08:00Shamrocks and ShenanigansShamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.comBlogger588125tag:blogger.com,1999:blog-8433965908040492330.post-53646895350929242132015-11-01T10:11:00.000-08:002015-11-01T10:11:41.010-08:00Changes....I've been away from blogging for quite a while and I know that's quite a sin in the blogging community but and I'm going to try a little bit different approach. The Fireman and I are now empty-nesters and we are embracing this with double fists. We've been trying to get away on as many little vacations as we possibly can for the last six months and there are many changes in our family, many! <br />
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First, The Torured Teenager is in her fifth and final year at college and preparing to go to law school this is a huge accomplishment because one day I may need her as a lawyer because I jaywalk a lot. The Baseball Player is now graduated from Boot Camp and at AIT at Fort Sill and awaiting orders to go to his base in Hawaii..lucky little bastard. Although deployment is looming around the corner and something that I'm going to have to face once again as we did with our oldest boy but we'll get through it just like we did before. <br />
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You will notice I rarely write about our older two children and it's because they are grown and I chose to protect their privacy although we are very proud of them and all their accomplishments. Our oldest daughter is finishing up her psych major which she's already using on her younger siblings. After raising four kids I will be her first patient. Our oldest boy just finished playing tight end for Uncle Sam. You might see them sneak into some of my travel blog posts in the future. <br />
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Being an empty Nester I have to admit I don't do as much cooking as I used to so we're going to move onto the "shenanigans" part of my blog and it'll have to do more with traveling, they'll be lots of food involved because we still eat but I hope you enjoy. <br />
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A.Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-18381405456025705292013-03-22T06:00:00.000-07:002013-03-22T06:00:10.142-07:00My Mom's Macaroni and Cheese<br />
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My mom is not much of a cook. This she will admit to any of you. But the woman can boil pasta an melt velveeta like nobody's business. Growing up, macaroni and cheese was make homemade only for special occasions. Any other time it came out of a box. Macaroni and cheese in general is something that one bite and I am transported into time. Funny that my son will not eat it this way. He finds it too cheesy. I do not know where this child came from.<br />
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<span style="font-size: x-large;"><b>My Mom's Macaroni and Cheese</b></span><br />
2 TB butter<br />
2 TB flour<br />
1 cup whole milk warmed up (micro works perfect 1 minute)<br />
2 cups elbow macaroni cooked but not all the way<br />
1/2 box veleveeta cubed<br />
1 tsp dry mustard<br />
Preheat oven to 350 degrees<br />
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in a sauce pan melt the butter<br />
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while the butter is melting put the milk in the micro for a minute to take the chill off<br />
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and cube up the cheese<br />
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add the flour and mix with a whisk and cook for about a minute<br />
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it should look like this<br />
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add the milk and keep whisking<br />
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and add the mustard<br />
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when the milk is thick enough that you can coat the back of a spoon and draw with you finger, add the cheese and stir with a wooden spoon until melted.<br />
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add some black pepper, or dont... but resist the urge to grab some jalapenos and tortilla chips<br />
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butter a baking dish<br />
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add your noodles and resist the urge to dump into a bowl, the noodles arent cooked all the way (well mine might be lol<br />
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Dump into a baking dish and pop into a 350 degree preheated oven for 20 minutes<br />
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oh my...pure heaven<br />
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<br />Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-2270167171369577732013-03-20T07:00:00.000-07:002013-03-20T07:00:04.192-07:00Mustard- and Brown Sugar- Rubbed Salmon<div class="separator" style="clear: both; text-align: center;">
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I have been trying to eat clean. I know the blog posts you see on here don't always depict that. The rest of my family has to enjoy food and then there are times you just need to try a new recipe. I have been trying to swap out full fat for reduced and portion control. That is huge! I am also trying to eat more fish. Unfortunately the adults in our home are the only ones that like fish. When The Ballplayer was little we could trick him into eating fish sticks by saying they were chicken. That isnt going to work now I am afraid. He likes what he likes and wont budge.<br />
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This was a very easy recipe. I bought a huge bag of frozen salmon (think costco) and took out a couple pieces and tossed into the fridge in the morning.<br />
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I liked this recipe because the whole dinner was about 326 calories for us. <br />
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Mustard- and Brown Sugar- Rubbed Salmon<br />
recipe adapted from <a href="http://recipes.prevention.com/Recipe/mustard--and-brown-sugar-rubbed-salmon.aspx" target="_blank"><span style="color: red;">Preventive Magazine</span></a><br />
<a class="ingr" href="http://www.blogger.com/blogger.g?blogID=8433965908040492330" id="ctl01_cphRFLeftColumn_rptIngredients_ctl00_aIng" style="cursor: pointer;">
<span id="ctl01_cphRFLeftColumn_rptIngredients_ctl00_lblDisplayIngredient" itemprop="ingredient">2 tablespoons<span> packed dark brown sugar</span></span></a>
<br /><a class="ingr" href="http://www.blogger.com/blogger.g?blogID=8433965908040492330" id="ctl01_cphRFLeftColumn_rptIngredients_ctl01_aIng" style="cursor: pointer;">
<span id="ctl01_cphRFLeftColumn_rptIngredients_ctl01_lblDisplayIngredient" itemprop="ingredient">1 1/2 teaspoons<span> salt</span></span></a>
<br /><a class="ingr" href="http://www.blogger.com/blogger.g?blogID=8433965908040492330" id="ctl01_cphRFLeftColumn_rptIngredients_ctl02_aIng" style="cursor: pointer;">
<span id="ctl01_cphRFLeftColumn_rptIngredients_ctl02_lblDisplayIngredient" itemprop="ingredient">1 teaspoon<span> black pepper</span></span></a>
<br /><a class="ingr" href="http://www.blogger.com/blogger.g?blogID=8433965908040492330" id="ctl01_cphRFLeftColumn_rptIngredients_ctl03_aIng" style="cursor: pointer;">
<span id="ctl01_cphRFLeftColumn_rptIngredients_ctl03_lblDisplayIngredient" itemprop="ingredient">1/2 teaspoon<span> ground cumin</span></span></a>
<br /><a class="ingr" href="http://www.blogger.com/blogger.g?blogID=8433965908040492330" id="ctl01_cphRFLeftColumn_rptIngredients_ctl04_aIng" style="cursor: pointer;">
<span id="ctl01_cphRFLeftColumn_rptIngredients_ctl04_lblDisplayIngredient" itemprop="ingredient">1/4 teaspoon<span> mustard powder</span></span></a>
<br /><a class="ingr" href="http://www.blogger.com/blogger.g?blogID=8433965908040492330" id="ctl01_cphRFLeftColumn_rptIngredients_ctl05_aIng" style="cursor: pointer;">
<span id="ctl01_cphRFLeftColumn_rptIngredients_ctl05_lblDisplayIngredient" itemprop="ingredient">4 <span> salmon fillets (6 ounces each), skin removed</span></span></a>
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<span id="ctl01_cphRFLeftColumn_rptIngredients_ctl06_lblDisplayIngredient" itemprop="ingredient">1 teaspoon<span> olive oil</span></span></a><br />
<span id="ctl01_cphRFLeftColumn_rptIngredients_ctl06_lblDisplayIngredient" itemprop="ingredient"><span> </span></span><br />
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<span id="ctl01_cphRFLeftColumn_rptDirections_ctl00_lblDirections" itemprop="instructions">Stir
together the sugar, salt, pepper, cumin, and mustard in a small bowl.
Press the sugar mixture evenly onto the top surface of the fish.</span>
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<span id="ctl01_cphRFLeftColumn_rptDirections_ctl01_lblDirections" itemprop="instructions">Heat
the oil in a large nonstick skillet over medium heat. Cook the fish,
rub side down, for 4 minutes or until the rub dissolves and darkens
slightly (being careful not to burn). Flip the fish and cook for 3
minutes or until the fish is opaque</span><span id="ctl01_cphRFLeftColumn_rptDirections_ctl01_lblDirections" itemprop="instructions"></span><span id="ctl01_cphRFLeftColumn_rptDirections_ctl01_lblDirections" itemprop="instructions"> </span><br />
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carefully flip<br />
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DINNER!!!<br />
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Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-30579686715831071502013-03-20T06:00:00.000-07:002013-03-20T06:00:01.724-07:00Do you ever play with a classic recipe? Dijon Chicken Fried Steak with Pan Gravy<div class="separator" style="clear: both; text-align: center;">
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Sometimes I feel like changing things up and boy did I this time! I took a family favorite and spun it! Some liked it and some not so much. My kids are not a fan of sweet potato mash. I am not sure if it is a texture thing or that they just love my mashed potatoes with all the heart stopping goodness and refuse to love anything else. Elverything else on this meal was a hit. The Dijon was a nice change for a dinner time meal.<br />
<br />
<b><span style="font-size: x-large;">Dijon Chicken Fried Steak with Pan Gravy</span></b><br />
4 cube steaks<br />
4 tb dijon approx<br />
1 cup flour<br />
salt and pepper<br />
1/2 cup oil<br />
<br />
I started with smearing Dijon Mustard on both sides of the cube steak<br />
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I like to put the flour into a pie pan and then season with salt and pepper<br />
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Poor Louie is not impressed. Maybe when I start frying meat he will be<br />
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I took a smear of flour and floured a cookie sheet so I could put the floured steaks on the cookie sheet<br />
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dip the steaks into the flour and really press the flour into the steaks<br />
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Then place them onto the cookie sheet and put into the refrigerator uncovered for 30 minutes<br />
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add about 1/2 cup oil to your cast iron pan<span style="font-size: small;"> and heat on medium high.<span style="font-size: small;"> <span style="font-size: small;">Fry the meat until golden brown on both sides </span></span></span><br />
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When the meat is all cooked remove all oil except 2 TB leaving any crumbs in the pan. add 2 TB flour using a whisk. Add using a whisk 2 cups of warm milk (I like to put mine in a microwave for a minute or so before) and cook on medium until it becomes thick enough to coat the back of a spoon. Add salt and pepper to taste. (sorry I got busy on the phone and didn't take any pictures of the gravy)<br />
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DINNER!!!<br />
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Do you ever play with a classic recipe?Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-13723084858812088152013-03-18T06:00:00.000-07:002013-03-18T06:00:04.384-07:00Do you have a favorite Meatloaf recipe? Mine happens to be Italian Meatloaf<br />
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<span style="color: #0000ee;"><span style="font-size: small;">I have a girlfrien<span style="color: #0000ee;"><span style="font-size: small;">d that has meat<span style="color: #0000ee;"><span style="font-size: small;">loaf every Monday. Meatloaf Monday as she calls it. I love that! I always loved meatloa<span style="color: #0000ee;"><span style="font-size: small;">f as a kid. I would get excited for the leftovers, not caring for the dinner. I would beg my mother to just make me a sandwich for dinner. Please! She would <span style="color: #0000ee;"><span style="font-size: small;">never allow to. To this day when I make my family meatloaf I sn<span style="color: #0000ee;"><span style="font-size: small;">eak a half sandwich before dinner. I cant help it. I <span style="color: #0000ee;"><span style="font-size: small;">don't</span></span> care the cal<span style="color: #0000ee;"><span style="font-size: small;">ories it blows my diet. It is meatloaf and I am going for the glory! This recipe is not figure friendly, but<span style="color: #0000ee;"><span style="font-size: small;"> it happens to be my family's favorite. It is the one that I go back to time and time again. This is a HUGE recipe. You can make either 2 logs of meatloa<span style="color: #0000ee;"><span style="font-size: small;">f or my favorite is to make one meatloaf and then m<span style="color: #0000ee;"><span style="font-size: small;">ake meatballs and free<span style="color: #0000ee;"><span style="font-size: small;">ze them for later in the month. Use a throw away pan and s<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">separate</span></span> them on the pan. You will <span style="color: #0000ee;"><span style="font-size: small;">just need to bake them.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<b><span style="color: #0000ee; font-size: x-large;"><span style="color: #0000ee;"><span style="color: #0000ee;"><span style="color: #0000ee;"><span style="color: #0000ee;"><span style="color: #0000ee;"><span style="color: #0000ee;"><span style="color: #0000ee;">Italian Meatloaf</span></span></span></span></span></span></span></span></b><br />
<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">1<span style="color: #0000ee;"><span style="font-size: small;">/3 cup whole milk</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">2 slices good qualit<span style="color: #0000ee;"><span style="font-size: small;">y white bread with crust removed</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">1 pound italia<span style="color: #0000ee;"><span style="font-size: small;">n sausage or ground p<span style="color: #0000ee;"><span style="font-size: small;">ork</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">2 pounds ground beef (not <span style="color: #0000ee;"><span style="font-size: small;">too lean you can drain the fat later)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">1 package </span></span>prosciutto</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">1 egg</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">1/2 cup onion finely chopped (or you can grate it)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">2 cloves of garlic min<span style="color: #0000ee;"><span style="font-size: small;">ced</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">1 TB <span style="color: #0000ee;"><span style="font-size: small;">low sodi<span style="color: #0000ee;"><span style="font-size: small;">um <span style="color: #0000ee;"><span style="font-size: small;">Worcestershire</span></span> s<span style="color: #0000ee;"><span style="font-size: small;">auce</span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">1 cup parmesan grated (use the fresh<span style="color: #0000ee;"><span style="font-size: small;">)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">1/3 cup Ketchup </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">salt and pepper (easy on the salt the pork is salty) </span></span> </span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">Preheat oven 325 </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaPdsI20vu28fg3epOPwk0t_X3befsBpGEMEN6QumP9qqJcGS3QfxbXQhj-5ilzxZfdh6xfH14mJ3Q1Gaj3KsqFzR15hohsRc3JAkyJCKxDXw4VvIBZruT7l70237OQXuHHC9432Oc4M/s1600/385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaPdsI20vu28fg3epOPwk0t_X3befsBpGEMEN6QumP9qqJcGS3QfxbXQhj-5ilzxZfdh6xfH14mJ3Q1Gaj3KsqFzR15hohsRc3JAkyJCKxDXw4VvIBZruT7l70237OQXuHHC9432Oc4M/s320/385.JPG" width="320" /></a></div><span style="color: #0000ee;"><span style="font-size: small;">remove the crust from the <span style="color: #0000ee;"><span style="font-size: small;">bread. You could make cr<span style="color: #0000ee;"><span style="font-size: small;">outons out of it if you don't like wasting it!</span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5E06BHHTMycOvfrodAOrxJt5O6Tgc3QkOJNaMXty9CQVFM8fWwE2zAhyphenhyphenN4dDVthMbsmx1aPXuC3mQ105tpWlcz8lmJsC2XzWoAxEEllJDKMxgBXOUWz8J4XZWGMwM5ehz55oTAumfHek/s1600/386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5E06BHHTMycOvfrodAOrxJt5O6Tgc3QkOJNaMXty9CQVFM8fWwE2zAhyphenhyphenN4dDVthMbsmx1aPXuC3mQ105tpWlcz8lmJsC2XzWoAxEEllJDKMxgBXOUWz8J4XZWGMwM5ehz55oTAumfHek/s320/386.JPG" width="320" /></a></div>Add the milk to a bowl. My Gram would heat it. I found that you have to let it cool down then before adding to the meat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4r2uBUb3daHgIBYHB4YjFR-qdZcy2nLjGRcrXVEbxSLu-dgaEsRZIgY3uGXYqeruu21VGcCh-42K6bVn5pyiCeMN9w6t_WwLEE28UAvqtPwwihmGHjVqaGz_nlwCIk1PgKX10FeFHI0/s1600/387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4r2uBUb3daHgIBYHB4YjFR-qdZcy2nLjGRcrXVEbxSLu-dgaEsRZIgY3uGXYqeruu21VGcCh-42K6bVn5pyiCeMN9w6t_WwLEE28UAvqtPwwihmGHjVqaGz_nlwCIk1PgKX10FeFHI0/s320/387.JPG" width="320" /></a></div>cube up the bread<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2Se2nqF-6RbcKXyjTas9Kkgflq7MN7O_wsWFycmttNH6Drf1no6L-R1ZXhxTe8RysMHAX_LKtTM7G-Jp83RmbzRMD2fUf8zhi4_48-B3-JGSFXJY75t7YeJF_2G_9mFRcq2z8DVxB3A/s1600/388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2Se2nqF-6RbcKXyjTas9Kkgflq7MN7O_wsWFycmttNH6Drf1no6L-R1ZXhxTe8RysMHAX_LKtTM7G-Jp83RmbzRMD2fUf8zhi4_48-B3-JGSFXJY75t7YeJF_2G_9mFRcq2z8DVxB3A/s320/388.JPG" width="320" /></a></div>add the bread to the milk and let soak while you do everything else for the meatload<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ231a510Ehp223e8Nk3UxVxuwfSqVAHHC4pA6hVScrJD_SgGGIJ3rQ9HGfZFaTrVNZBls2aXkXUeKynzR0T3Nk7TgAoFre7x5iTvBys9W0ZJUw2lHYu54kgZ6d1oSQemlaKLgvK34Akk/s1600/389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ231a510Ehp223e8Nk3UxVxuwfSqVAHHC4pA6hVScrJD_SgGGIJ3rQ9HGfZFaTrVNZBls2aXkXUeKynzR0T3Nk7TgAoFre7x5iTvBys9W0ZJUw2lHYu54kgZ6d1oSQemlaKLgvK34Akk/s320/389.JPG" width="320" /></a></div>I like fresh Parmesan cheese. The stuff that is already grated taste funny and melts differently<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfGAIklF2c4agvWqRd8TRoVb4-r7kKp-Acn63H9tf6ilO44mkkhCuaZAT6-a69WQdFR3qG3dUsfg_9FiOuyiwEUApRmcv4ATXz_uoiMj8FAJYarr5TQT1VlDDDsfaPSpppjVdsmZCjN4/s1600/390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfGAIklF2c4agvWqRd8TRoVb4-r7kKp-Acn63H9tf6ilO44mkkhCuaZAT6-a69WQdFR3qG3dUsfg_9FiOuyiwEUApRmcv4ATXz_uoiMj8FAJYarr5TQT1VlDDDsfaPSpppjVdsmZCjN4/s320/390.JPG" width="320" /></a></div>I am grating my onion. I like the way it makes my meatloaf really moist<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgloyk5uNxKoNPIS67-SW0iWmiOMT1ejnt3ClyVZrGUg_9wo1i_MkUDoqGvBr_fDVc5TIwfydTcEnza5VUOhMrpKyhyphenhyphenHJ4AeQxzlhmF2eyKdkRDyEUWNglBKwTSvOnPLNOrHH-rpDEfnp4/s1600/391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgloyk5uNxKoNPIS67-SW0iWmiOMT1ejnt3ClyVZrGUg_9wo1i_MkUDoqGvBr_fDVc5TIwfydTcEnza5VUOhMrpKyhyphenhyphenHJ4AeQxzlhmF2eyKdkRDyEUWNglBKwTSvOnPLNOrHH-rpDEfnp4/s320/391.JPG" width="320" /></a></div>I always add twice the amount of garlic because I am going to use my microplane and grate it down to<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLdrpCvKz-9kAymfL3YWy4C0gf2RjPqzkxYxxPuZJSOtw6_ba58P7gpJRCwHn3JEK75-4FQa4MTAnK5WhEa9S4R8sg_Lex2mbidjvUFAqlw43c9eeMbdPj09H5Ppu4u9cNZLEbAa1mbc/s1600/393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLdrpCvKz-9kAymfL3YWy4C0gf2RjPqzkxYxxPuZJSOtw6_ba58P7gpJRCwHn3JEK75-4FQa4MTAnK5WhEa9S4R8sg_Lex2mbidjvUFAqlw43c9eeMbdPj09H5Ppu4u9cNZLEbAa1mbc/s320/393.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5kFC6Zn31THiSifqF0CuQZM9xsd_AxWwIBJ1eGmURXK11eh93tAl5ZwjwM5pw0ZDcfTbyjN1THzDXqpq13zHnCJZrLNnLKg_okZTJlFK5p0ADoFKUo_pUtluI-prPG7iw-qPDKNDX_g/s1600/392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5kFC6Zn31THiSifqF0CuQZM9xsd_AxWwIBJ1eGmURXK11eh93tAl5ZwjwM5pw0ZDcfTbyjN1THzDXqpq13zHnCJZrLNnLKg_okZTJlFK5p0ADoFKUo_pUtluI-prPG7iw-qPDKNDX_g/s320/392.JPG" width="320" /></a></div>No chunks of garlic this way<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnkbVvLZP9MxzrYirff1AUooJ_VG7MJP_r2bvah6HAZB5kympRgwRLt4h2t7aXDf5wG4rqJxuXnFa50_wYUIIHORE8i2LEvT96NNFFzxidG8wEPJykIUmTI4E6UjF_ACdOQS08VDEv94/s1600/396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnkbVvLZP9MxzrYirff1AUooJ_VG7MJP_r2bvah6HAZB5kympRgwRLt4h2t7aXDf5wG4rqJxuXnFa50_wYUIIHORE8i2LEvT96NNFFzxidG8wEPJykIUmTI4E6UjF_ACdOQS08VDEv94/s320/396.JPG" width="320" /></a></div>add the hamburger and cheese<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9MOGLfhvnGWu38LwG1nUzZ-N_2If-eyZwUa6z_tQfs7SBQmYjx-kSmFafF6dKwBWa12sCcF6odG12ReLDIttKVQGKq9Nw19xT8Md3WKu1QbqqyrznTS-krWf415HjWwFH7HaZ9jDopM/s1600/397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9MOGLfhvnGWu38LwG1nUzZ-N_2If-eyZwUa6z_tQfs7SBQmYjx-kSmFafF6dKwBWa12sCcF6odG12ReLDIttKVQGKq9Nw19xT8Md3WKu1QbqqyrznTS-krWf415HjWwFH7HaZ9jDopM/s320/397.JPG" width="320" /></a></div>squeeze out the bread from the milk and dump into the bowl<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zhfS_t9VGBCL2xwL3oU0hSvBJm_ucin9JJiY5iOa2fhhjsmN28Jbj-QplroqTjg9NHHxdq-Dcf59GpscVX9R4qHTMpUzuC2xE2FLOM5s3d4PoKB8xjbHyIGu0zM8KL8wzl2ixI_n9ek/s1600/399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zhfS_t9VGBCL2xwL3oU0hSvBJm_ucin9JJiY5iOa2fhhjsmN28Jbj-QplroqTjg9NHHxdq-Dcf59GpscVX9R4qHTMpUzuC2xE2FLOM5s3d4PoKB8xjbHyIGu0zM8KL8wzl2ixI_n9ek/s320/399.JPG" width="320" /></a></div>Add the pork and the chopped up <span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;"><span style="color: #0000ee;"><span style="font-size: small;">prosciutto</span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyGl-QvECp6Q3aZf0VPZk0XmTYjcSa0Il5MoCNHNWh_0GOmI9CB94mm7lJeZ4FFpEZ2eswyiC_TDnmCYnUG9Kh2qTXOIBbgOiG5BGZP0eezgrW8CP83iaojf4Wx4kCusaS03-3T-YZP0/s1600/398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyGl-QvECp6Q3aZf0VPZk0XmTYjcSa0Il5MoCNHNWh_0GOmI9CB94mm7lJeZ4FFpEZ2eswyiC_TDnmCYnUG9Kh2qTXOIBbgOiG5BGZP0eezgrW8CP83iaojf4Wx4kCusaS03-3T-YZP0/s320/398.JPG" width="320" /></a></div>add the egg but take a fork to it first<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06nRIuzN2jNF0TshBXb07eicY1zXQnvPPo63QGabYzruOEgv4Q4DaeTReCiOtgGbiuygj7XjtOwydxBdC_vhngqVBYSi6hPxQk54HEOs7BZpSq4Te6wTx5EWtBQ9M8T0Sn794sQppvrY/s1600/400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06nRIuzN2jNF0TshBXb07eicY1zXQnvPPo63QGabYzruOEgv4Q4DaeTReCiOtgGbiuygj7XjtOwydxBdC_vhngqVBYSi6hPxQk54HEOs7BZpSq4Te6wTx5EWtBQ9M8T0Sn794sQppvrY/s320/400.JPG" width="320" /></a></div>I never measure Worcestershire sauce!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ltrqHGixgUfzfZ2W_JBcE4xdxRQ456o0ALMgpvCvUAAWaT4HW2pg5jT3aaUdQI-LkMK0tCZpXesHfKD-RPpfdN4DamXeQeNZzBHKAeFaTlVNJZj6Te7OgI1VifwpZFTwFhuvnUG1XmY/s1600/401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ltrqHGixgUfzfZ2W_JBcE4xdxRQ456o0ALMgpvCvUAAWaT4HW2pg5jT3aaUdQI-LkMK0tCZpXesHfKD-RPpfdN4DamXeQeNZzBHKAeFaTlVNJZj6Te7OgI1VifwpZFTwFhuvnUG1XmY/s320/401.JPG" width="320" /></a></div>Add 1/3 cup ketchup<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBZCwV4UMTJtVzKYCW2sj4HIZfWEQflgOvCDrseh0aeqVFiZqWjp9aWH4CjNQXjrsTGc2ZxWKqR8tgzlQEOgawMwft4Sz77h3dhKuhm_9pItIWoXH2QLiGyPzRjOl_sinE8h59M5mOVY/s1600/402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBZCwV4UMTJtVzKYCW2sj4HIZfWEQflgOvCDrseh0aeqVFiZqWjp9aWH4CjNQXjrsTGc2ZxWKqR8tgzlQEOgawMwft4Sz77h3dhKuhm_9pItIWoXH2QLiGyPzRjOl_sinE8h59M5mOVY/s320/402.JPG" width="320" /></a></div>mix until it is combined but do not over mix or the meatloaf will be tough<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzY58XnlSW9Z7Fn_Q3xajZSfIDpS_j-vdFiuWjFzzcxlTuuyhrkmRmYy8RiwbcNSiqOcOLjOjH4giAoOtqq2TswjyHd_53Ns73jxgA5B1k-nPQY7DYWHKIhB_2zKMa7zRvYsQfA50qMk/s1600/403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzY58XnlSW9Z7Fn_Q3xajZSfIDpS_j-vdFiuWjFzzcxlTuuyhrkmRmYy8RiwbcNSiqOcOLjOjH4giAoOtqq2TswjyHd_53Ns73jxgA5B1k-nPQY7DYWHKIhB_2zKMa7zRvYsQfA50qMk/s320/403.JPG" width="320" /></a></div>My gram and my mother always made theirs in a loaf pan. because I use meat that is fatty I use a 9x13 pan and shape into a loaf and then drain off the fat<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3g6q2dMdjhOWxjAK2zELAdgLPNreppGZWddmQuJqUbCdTlwoPTe75yY1SREtiW7Sm_X0CMVUR00IppSoDCxOfegLMnmwRUbO4AedZqA5anQ-p6k8MyDbKFEJMA0v021q-b7slybPPsI/s1600/405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3g6q2dMdjhOWxjAK2zELAdgLPNreppGZWddmQuJqUbCdTlwoPTe75yY1SREtiW7Sm_X0CMVUR00IppSoDCxOfegLMnmwRUbO4AedZqA5anQ-p6k8MyDbKFEJMA0v021q-b7slybPPsI/s320/405.JPG" width="320" /></a></div>Shape into a log. Notice I have leftover. You could make a second one and freeze or make a pan of meatballs<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsGgXPrLlvu3Ek90HddyJmbcflY8mwoW-Yx8LnMa4kfFGUVywpObgMOREhwS3ioStowy6YplvAjMlOM21tQGqzRDva6IoABKLJcQP_lNLeWBim5OqOsuR0bcKERnOhi3R1FRwZ13mmeU/s1600/406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsGgXPrLlvu3Ek90HddyJmbcflY8mwoW-Yx8LnMa4kfFGUVywpObgMOREhwS3ioStowy6YplvAjMlOM21tQGqzRDva6IoABKLJcQP_lNLeWBim5OqOsuR0bcKERnOhi3R1FRwZ13mmeU/s320/406.JPG" width="320" /></a></div><br />
put into the oven and bake 45 minutes. After 45 minutes pull out and glaze the meatloaf. <br />
To glaze the meatloaf take<br />
1/2 cup Ketchup<br />
1/2 cup Chili sauce<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtfRyFNgkLH0EF_KqRVV2Tx_522yVopSl4J2zJKKRmXesmzwQmL_xvZgDMFWCOGmxCFyxio0vzsJBHTM02C_HlVCtIMtU0Y_-9AkvEvlkoA37CxegMPFI2l5fZmATNC9ac8hLuHz13O8/s1600/412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtfRyFNgkLH0EF_KqRVV2Tx_522yVopSl4J2zJKKRmXesmzwQmL_xvZgDMFWCOGmxCFyxio0vzsJBHTM02C_HlVCtIMtU0Y_-9AkvEvlkoA37CxegMPFI2l5fZmATNC9ac8hLuHz13O8/s320/412.JPG" width="320" /></a></div>Mix well. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6e1f5JGHjDv2V4CTBKGSryipfQQ194TlRfg0X0ZBdXO2nnmP3kSppQqW2A2H7DA1KxwUg_9bWwhUPjW8DdYF7SvuWZfLJTEUrQ7u2GU0qHD_Su52dH6tpDVgvifTmC0VVowbMF0hr2mA/s1600/413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6e1f5JGHjDv2V4CTBKGSryipfQQ194TlRfg0X0ZBdXO2nnmP3kSppQqW2A2H7DA1KxwUg_9bWwhUPjW8DdYF7SvuWZfLJTEUrQ7u2GU0qHD_Su52dH6tpDVgvifTmC0VVowbMF0hr2mA/s320/413.JPG" width="320" /></a></div>Cover Meatoaf and bake for additional 15 minutes. Meatloaf should be completely cooked inside. You have pork products and beef products here!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OqXNkmkvy7iEFvZtJ4HT8BqeQr3pz0TREsxe24tql2inLYKAYBq_xRtxOWxUf_xALAkUrMY0mYFbuz1VsjNVDTHclrcgC24y8kOVSYr6U1LJAspYPdBzD5N-h1n_DaJtdQwGOD9SAf8/s1600/414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OqXNkmkvy7iEFvZtJ4HT8BqeQr3pz0TREsxe24tql2inLYKAYBq_xRtxOWxUf_xALAkUrMY0mYFbuz1VsjNVDTHclrcgC24y8kOVSYr6U1LJAspYPdBzD5N-h1n_DaJtdQwGOD9SAf8/s320/414.JPG" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_20F2pLu3nk8Jup8Zf9IP8Wcpwi3hoqH05bCSMJvz_xAWnoWo4lWJcf00XtPW0Niva7X3qlRZ0QlgCF0HBDeZ5bhQMTSkGIsD0BFFl-xWAuMH_TeXm4NGkX_cA9_2gkUyHjlvGGCfsE/s1600/440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>DINNER!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwf6dDAnktdvq3HLsuMuIZTW36JU-hgeOweTaopqhXnzbV7q9wzNZ7rtY2w9OhYOYsvLtmwUAfO6HFWtuChmyt5pHxvgu0Q4hbh3c9O_kUuXpeUe5K62ThlPGkUWLhcVLCd6ngCyPO9wE/s1600/442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwf6dDAnktdvq3HLsuMuIZTW36JU-hgeOweTaopqhXnzbV7q9wzNZ7rtY2w9OhYOYsvLtmwUAfO6HFWtuChmyt5pHxvgu0Q4hbh3c9O_kUuXpeUe5K62ThlPGkUWLhcVLCd6ngCyPO9wE/s320/442.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjycQWCvPjOIxZWUk9d3eAEkaiytLgYxhUW1s5jE9r14rvYiujEqIMqUbeW5MkmoVGGnpF_O2uxlIQ7AnJsZD5MjptpI5r9QnmGmJr0NZnjeAN3_XUFI9dK09EbLk0P-L2qcNKAD-HzQ/s1600/443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
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Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-23245243128740128002013-03-16T06:00:00.000-07:002013-03-16T06:00:08.879-07:00Are you a leftover hater?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0qM3yi5fFuOCkQ5gLaI-eknWNYF-oZA6OqV1bWOBskMmqQpKETTxh86t9Ox5weHz3i9NveXcoQv9kUhck4e6wA-CRVmIDgcVj6aKIepQIk3Nicz-wtzlxtnpoFhZAvs3HDiQZC8TYttm/s1600/July+5+066.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5490482383804811890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0qM3yi5fFuOCkQ5gLaI-eknWNYF-oZA6OqV1bWOBskMmqQpKETTxh86t9Ox5weHz3i9NveXcoQv9kUhck4e6wA-CRVmIDgcVj6aKIepQIk3Nicz-wtzlxtnpoFhZAvs3HDiQZC8TYttm/s400/July+5+066.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<br />
Certain dishes just beg to be made into a sandwich. <a href="http://shamrockandshenanigans.blogspot.com/2010/01/turkey-meatloaf-and-cauliflower-gratin.html" style="color: #333333;">Meatloaf</a>, <a href="http://shamrockandshenanigans.blogspot.com/2010/05/crock-pot-pot-roast.html" style="color: #333333;">Roast Beef</a> and <a href="http://shamrockandshenanigans.blogspot.com/2010/07/twice-cooked-corned-beef-crock-pot-meal.html" style="color: #333333;">Corned Beef</a>. My kids don't share the enthusiasm us adults have for it. In fact I would guess one will drive thru Taco Bell and the other will eat cereal. I made a <a href="http://shamrockandshenanigans.blogspot.com/2010/07/twice-cooked-corned-beef-crock-pot-meal.html"><span style="color: #333333;">Twice Baked Corned Beef</span> </a>last night and all I could think about was the possibility of the sandwich. It has to be on rye bread and heavy on the mustard. No cheese for me or vegetables. It's all about the meat for me. The Fireman will want cheese and all the fixings. Just put a pickle on the side and we'll call it good. Serve with some leftover <a href="http://shamrockandshenanigans.blogspot.com/2010/07/warm-potato-salad.html" style="color: #333333;">Warm Potato Salad</a> and call me happy!!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0qM3yi5fFuOCkQ5gLaI-eknWNYF-oZA6OqV1bWOBskMmqQpKETTxh86t9Ox5weHz3i9NveXcoQv9kUhck4e6wA-CRVmIDgcVj6aKIepQIk3Nicz-wtzlxtnpoFhZAvs3HDiQZC8TYttm/s1600/July+5+066.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5490482383804811890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0qM3yi5fFuOCkQ5gLaI-eknWNYF-oZA6OqV1bWOBskMmqQpKETTxh86t9Ox5weHz3i9NveXcoQv9kUhck4e6wA-CRVmIDgcVj6aKIepQIk3Nicz-wtzlxtnpoFhZAvs3HDiQZC8TYttm/s400/July+5+066.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<br />Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-49765968976429991772013-03-15T06:00:00.000-07:002013-03-15T06:00:07.453-07:00St. Patricks Day doesnt have to be about Corned Beef...Guinness Beef Stew<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlT9g0UDpMgPbMxzNtBjqdDv6eFJB1bLoLqSCB_Aa0F-d-8TWDOpU4GUru3qLopHGQprpArbqmy4JTNLQOGNonl3bwz0uKUVC6SqeWlauTMFb7GQwS_r5PCImW48Cd2kyytvMXnvqHw1Yv/s1600/Lemon+Meals+151.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5470875625428339378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlT9g0UDpMgPbMxzNtBjqdDv6eFJB1bLoLqSCB_Aa0F-d-8TWDOpU4GUru3qLopHGQprpArbqmy4JTNLQOGNonl3bwz0uKUVC6SqeWlauTMFb7GQwS_r5PCImW48Cd2kyytvMXnvqHw1Yv/s400/Lemon+Meals+151.jpg" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7UfBqjXAHszhq8NOqs-pRqXm8d6HHmnPEc-ZH1nGX5bdYz_apVRHgw6YJjyVs7N_x_6MzKFAu2B3zo_9cwb8l5xUzy0ciA0krqD_U3WC9R6vrzKPXmBgqJk_ttWfNVJav2fShtSExvvQ/s1600/Lemon+Meals+144.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibeylRo18cV86VqzjKnBD-ZgUgIfKcmZpZt-7N7bFAFqzMwIiMLhRkzkLG-4zHEEdyOiqI-2z77A3D5KTopAKYOd-2t_WrXs05MYsB39G9BnSxAFsUD6g1nlSi9tOLltn8U_erF7L27FTg/s1600/Lemon+Meals+125.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5470872664003187858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibeylRo18cV86VqzjKnBD-ZgUgIfKcmZpZt-7N7bFAFqzMwIiMLhRkzkLG-4zHEEdyOiqI-2z77A3D5KTopAKYOd-2t_WrXs05MYsB39G9BnSxAFsUD6g1nlSi9tOLltn8U_erF7L27FTg/s400/Lemon+Meals+125.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
St. Patrick's Day doesn't have to be about Corned beef. I have so many friends that despise it. I love love love it personally but I understand how it is not everyone's favorite. Heck my kids don't particularly like it so I get it. This however, my brats love. What is not to love about stew? And I love meat that cooks in beer, it just gets this deep flavor that I crave. This was done on the stove top but if I was to do it all over I would dump it all into a crock pot.<br />
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<b><span style="font-size: x-large;">Guinness Beef Stew</span></b><br />
Olive oil for browning the meat<br />
1 pound (or package) of chuck beef stew meat<br />
5-6 cloves of garlic chopped<br />
1 box of beef broth<br />
1 cup of Guinness Beer<br />
1 cup of red wine (please grab something you would drink or ask for a recommendation from your grocer)<br />
2 TB tomato paste<br />
1 Tb sugar<br />
1 TB dried thyme<br />
2 TB Worcestershire sauce<br />
2 Bay leaves<br />
2 TB butter<br />
3 pounds of potatoes, peeled and cut into large chunks<br />
1 large onion, chopped<br />
2 cups baby carrots<br />
2 cups celery cut into chunks<br />
Salt and Pepper<br />
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Heat oil in an extra large sauce pan. Season the meat with salt and pepper. Brown the meat in batches.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxj8FtRNiM3k_dcNC3oMyWrGp0I-57lCM3a-lZ3ERX0wis2hBo9r1Vd6imo4fLAFwVmaMvyxG2V6RYlFsVOf_TIkZS4_AZ-WxMvvDXqZTzB215ohNoEJJN5g9g7mDorDKu1rzC2lf-620/s1600/Lemon+Meals+124.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5470870848614513410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxj8FtRNiM3k_dcNC3oMyWrGp0I-57lCM3a-lZ3ERX0wis2hBo9r1Vd6imo4fLAFwVmaMvyxG2V6RYlFsVOf_TIkZS4_AZ-WxMvvDXqZTzB215ohNoEJJN5g9g7mDorDKu1rzC2lf-620/s400/Lemon+Meals+124.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Remove from the pan and set aside. Add the chopped garlic and sauté. Do not burn it.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLB4nUjeJCbUJkWBLXwk_T3QkOW2_ZVIMjRYBze9eeuzi82R3-zrJmBUKpA55UdC8CO3gQ2VCbuX35bHSjV6f0Enm2rNbJDkU9iLikF-xgC7xYtRVVjx416A-QoMl3fGVFsEiLUAVdcfh/s1600/Lemon+Meals+126.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5470871844641509554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLB4nUjeJCbUJkWBLXwk_T3QkOW2_ZVIMjRYBze9eeuzi82R3-zrJmBUKpA55UdC8CO3gQ2VCbuX35bHSjV6f0Enm2rNbJDkU9iLikF-xgC7xYtRVVjx416A-QoMl3fGVFsEiLUAVdcfh/s400/Lemon+Meals+126.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Add the tomato paste and cook for a minute.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpls4N099Rjf4gLo2hnoGWO9jj0V-s6y_naRe_MX2bzhbvwR8nd0cXBxlTd64wde4Vc9cgee_JGvM6u18it4E7gVuosFir98JrBkQVe5IjCzt8xHN02ZzvEEZ0k2eg9tlIz7zLo6IcF6V/s1600/Lemon+Meals+127.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5470872357203236802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpls4N099Rjf4gLo2hnoGWO9jj0V-s6y_naRe_MX2bzhbvwR8nd0cXBxlTd64wde4Vc9cgee_JGvM6u18it4E7gVuosFir98JrBkQVe5IjCzt8xHN02ZzvEEZ0k2eg9tlIz7zLo6IcF6V/s400/Lemon+Meals+127.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Add Guinness, red wine, beef stock, Worcestershire sauce, sugar, thyme, and bay leaves. Bring to a boil. Reduce heat, cover and simmer 1 hour.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqejZrre4Ez6praCdfqR7cY_xW5FI2IhGZGsHl45o8z0hHHeTSVU-7CwOGqRZPp8gmARPOdq730xqklUGuF7tZsQ7x6J4r3X_xAedrTeGf03ll7tm9jfmwQIo-6wp-u0ERBlwCLqNkc5ja/s1600/Lemon+Meals+134.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5470873385049685490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqejZrre4Ez6praCdfqR7cY_xW5FI2IhGZGsHl45o8z0hHHeTSVU-7CwOGqRZPp8gmARPOdq730xqklUGuF7tZsQ7x6J4r3X_xAedrTeGf03ll7tm9jfmwQIo-6wp-u0ERBlwCLqNkc5ja/s400/Lemon+Meals+134.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Add vegetables to the pot!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxKGJPih0j2CoYmm5y6w8k72vC3Z3c79Vm0d-kam7OVE9XoVKbl3bb6u_ZX31j5fEBd7TGOUD84mNLBrHnetuIJ9fJt6DmnvjBMZgdAzSgX4kG_XQ5F3KRUGzWrF1E8dcFuK9PEB7xuqu/s1600/Lemon+Meals+138.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5470874393442374290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxKGJPih0j2CoYmm5y6w8k72vC3Z3c79Vm0d-kam7OVE9XoVKbl3bb6u_ZX31j5fEBd7TGOUD84mNLBrHnetuIJ9fJt6DmnvjBMZgdAzSgX4kG_XQ5F3KRUGzWrF1E8dcFuK9PEB7xuqu/s400/Lemon+Meals+138.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
In frying pan, melt the butter over medium high heat. Add the potatoes and onions and saute until golden brown. Resist the urge to eat out of the pan while it is cooking.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKq0tstUtUOW0jUdpK1FHATFtogztaLo_mSDI_GUYTx9wCni9m2yRL-CgW1Uu3FHIa94o1w8q8CJ_IVFKfQYd0EYNH3QFy-MaF-MLEOIRwrMlIsWXAH1rzM9eo0xuV8YnXyzOM0zsQisUW/s1600/Lemon+Meals+137.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5470873973981495058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKq0tstUtUOW0jUdpK1FHATFtogztaLo_mSDI_GUYTx9wCni9m2yRL-CgW1Uu3FHIa94o1w8q8CJ_IVFKfQYd0EYNH3QFy-MaF-MLEOIRwrMlIsWXAH1rzM9eo0xuV8YnXyzOM0zsQisUW/s400/Lemon+Meals+137.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Add to the meat mixture. Let simmer until vegetables are soft.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7UfBqjXAHszhq8NOqs-pRqXm8d6HHmnPEc-ZH1nGX5bdYz_apVRHgw6YJjyVs7N_x_6MzKFAu2B3zo_9cwb8l5xUzy0ciA0krqD_U3WC9R6vrzKPXmBgqJk_ttWfNVJav2fShtSExvvQ/s1600/Lemon+Meals+144.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5470874903809518674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7UfBqjXAHszhq8NOqs-pRqXm8d6HHmnPEc-ZH1nGX5bdYz_apVRHgw6YJjyVs7N_x_6MzKFAu2B3zo_9cwb8l5xUzy0ciA0krqD_U3WC9R6vrzKPXmBgqJk_ttWfNVJav2fShtSExvvQ/s400/Lemon+Meals+144.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlT9g0UDpMgPbMxzNtBjqdDv6eFJB1bLoLqSCB_Aa0F-d-8TWDOpU4GUru3qLopHGQprpArbqmy4JTNLQOGNonl3bwz0uKUVC6SqeWlauTMFb7GQwS_r5PCImW48Cd2kyytvMXnvqHw1Yv/s1600/Lemon+Meals+151.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5470875625428339378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlT9g0UDpMgPbMxzNtBjqdDv6eFJB1bLoLqSCB_Aa0F-d-8TWDOpU4GUru3qLopHGQprpArbqmy4JTNLQOGNonl3bwz0uKUVC6SqeWlauTMFb7GQwS_r5PCImW48Cd2kyytvMXnvqHw1Yv/s400/Lemon+Meals+151.jpg" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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This could be made in the crock pot. I would use larger chunks of meat and I would brown the meat and add all the ingredients including the potatoes and vegetables. Leave the vegetables in very large chunks. Set on low and let simmer all day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUieHAhb1wvXLGeiIrPt9a8sjyZQMHbaiYTrxbe6-2cH6C8VLtwoR1DW6gdaDvh95P8sXSPMh-XNsrdqr0-E0w32NpersW8GK-rhUoQVoGjBQsACe2W5K047rh9qzBOILEh11-IFXFMuPR/s1600/FriendlyFriday_Button.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-51469704280846437762013-03-14T06:00:00.000-07:002013-03-14T06:00:16.285-07:00Reuben Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-q5MrW2Bz6y3FL87-AginurH5Ta4VHZskR03HjJdfGbXKwLKpJFHGk-xfEhFjhX9xKOWNAO5_P7cKq8fT5IpcJzogSjMiss0USKZNxKtR6VghCfDBNH_z4gXcdHh7qVFpHpkJvst-C4c/s1600/IMG_2693.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-q5MrW2Bz6y3FL87-AginurH5Ta4VHZskR03HjJdfGbXKwLKpJFHGk-xfEhFjhX9xKOWNAO5_P7cKq8fT5IpcJzogSjMiss0USKZNxKtR6VghCfDBNH_z4gXcdHh7qVFpHpkJvst-C4c/s320/IMG_2693.JPG" width="320" /></a></div>
I love leftovers that go into a sandwich. Meatloaf, pot roast, whole chicken, turkey and corned beef. I dont even want to eat them for dinner, but just make a sandwich or sammich as we say it around my house. Corned Beef is especially good in a sandwich! squirt some mustard on it and I am in heaven. But tonight I am going all out and making Ruebens! As a little girl I did not like these because they had sauerkraut on them and swiss cheese. Two items that I just couldnt get over but as an adult I love it. It helps if you rinse and squeeze out all the water from the sauerkraut. It takes the bite out of it that was a bit too much for me. Swiss cheese is just something that I have grown to love over the years. This wasn't too bad as far as calories goes too. It was about 400 calories, using reduced fat Swiss cheese and light mayo.<br />
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<b><span style="font-size: x-large;">Reuben Sandwich</span></b><br />
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Can of Sauerkraut<br />
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leftover corned beef or deli corned beef<br />
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thousand island dressing (I made some homemade-more on that later)<br />
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<span style="font-size: small;">S</span>wiss cheese)<br />
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Russian Rye Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ikc0gPwLV5Luyb4mkTZOQPFe1JTIbNJxFE8tRxl2cNnwGNpQa-ZNWHKiTu2P9rSxAtRama81BGT3Q0TL8VAYcHc3GG7sz7vteiu-xKjNrw0voRY0yIeR9gOq3TcrkN8Tt4BFkj_vGU0/s1600/IMG_2686.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ikc0gPwLV5Luyb4mkTZOQPFe1JTIbNJxFE8tRxl2cNnwGNpQa-ZNWHKiTu2P9rSxAtRama81BGT3Q0TL8VAYcHc3GG7sz7vteiu-xKjNrw0voRY0yIeR9gOq3TcrkN8Tt4BFkj_vGU0/s320/IMG_2686.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kN1tr6ULY-1N2pcsePZXV6bd1zGQnoJJmf5CIFKiShc9w7Q1THf9biWoLxs1leBlqQqqmX-AUXzrlAaaSZwkm43L47K8lqfXF4V5z6WvCT0MVeLzxi-5TRD5N52zN1D9hRXYJUzOrkw/s1600/IMG_2683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
I just bought a can of sauerkraut, It was just the two of us having sandwiches. Rinse and press out all the water<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi124RA3SwUmpyRo2K0GZSIdQ6pzoRyKDUqYQ3_N_dpanK55sWheh8jhWALFLSXFhh-AUM8gEsUNMvLTNqxavXp5RCGmFD5TdUtR3Og2XUEhJ1BLuxd7nadQqnmzUTpTgolZ3g6ZPvqpeo/s1600/IMG_2684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi124RA3SwUmpyRo2K0GZSIdQ6pzoRyKDUqYQ3_N_dpanK55sWheh8jhWALFLSXFhh-AUM8gEsUNMvLTNqxavXp5RCGmFD5TdUtR3Og2XUEhJ1BLuxd7nadQqnmzUTpTgolZ3g6ZPvqpeo/s320/IMG_2684.JPG" width="320" /></a></div>
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I had about half of this from last night<br />
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I made homemade thousand Island Dressing using equal parts light mayo, ketchup and relish <br />
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I like a sandwich that is not too dry so I dress it on both sides <br />
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add the warmed meat with melted cheese andsauerkraut<br />
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DINNER!!! <br />
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<br />Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-31118992582941739232013-03-13T06:00:00.000-07:002013-03-13T06:00:06.546-07:00Do you have a Favorite Corned Beef Recipe?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVRir9FeLBDjdphyphenhyphen9kCHrAQ_d6x6N4pIYpP7m9oNuWjenQogFI-PdHoOS4aTvXCFlqxzYajl2uDnqiywKRxOpW3uHKayfpCdfPeV172BneaI1g1vv5a7UiB9kXYAxEjyU96Q1z1kbMMzh/s1600/July+5+063.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5490475161840390370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVRir9FeLBDjdphyphenhyphen9kCHrAQ_d6x6N4pIYpP7m9oNuWjenQogFI-PdHoOS4aTvXCFlqxzYajl2uDnqiywKRxOpW3uHKayfpCdfPeV172BneaI1g1vv5a7UiB9kXYAxEjyU96Q1z1kbMMzh/s400/July+5+063.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
My Grandmother had the best corned beef recipe of all time. But I didn't have her recipe and I needed to come up with something that was equally good. Hers had a sweet orange glaze on it that was to die for. This is nothing like it. But after playing with it this has become a family favorite. A favorite of The Fireman's. Just recently I have acquired my Gram's recipe and will be making it soon. I know that tradionally Irish Corned Beef has no glaze but you cant tell my family that. They beat to their own drum as do I. <br /><br />
<span style="font-size: 180%;">Twice Cooked Corned Beef</span><br />
I've purchased the biggest roast I could.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafAzRPF7DHyS9hL3hRWjC06DdgWLGvG1DP7h5CIJb1at8klu3sCszw5p2QPQ8Jj8E0yi9W5MxVkCxcSwgB2myRGFJnxASrX0r5YxMkmC1Jce5Tqj_upiZ_clE4jnS7uouMhPiqZ5InQY0/s1600/July+5+042.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5490471712182713618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafAzRPF7DHyS9hL3hRWjC06DdgWLGvG1DP7h5CIJb1at8klu3sCszw5p2QPQ8Jj8E0yi9W5MxVkCxcSwgB2myRGFJnxASrX0r5YxMkmC1Jce5Tqj_upiZ_clE4jnS7uouMhPiqZ5InQY0/s400/July+5+042.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Dump into the crockpot and if it includes spices in a packet, sprinkle over the roast. Place the roast fat side down.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhd345a32tm62RYldhgrNPDUFj4HxLdTI4GJVOXFYN4iFg8iAV_dH1dvk7t4AGG5KoMreJy2-DrcBzhmZscsPIgGP75D5VztZRvM7443x0zfUFfnEiCB3CUElGs0YBaswnMWB5DjyB-6oA/s1600/July+5+043.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5490472274121630738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhd345a32tm62RYldhgrNPDUFj4HxLdTI4GJVOXFYN4iFg8iAV_dH1dvk7t4AGG5KoMreJy2-DrcBzhmZscsPIgGP75D5VztZRvM7443x0zfUFfnEiCB3CUElGs0YBaswnMWB5DjyB-6oA/s400/July+5+043.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Cook slowly in crock pot till just about perfect. Mine was three hours on high. You could put this in the crockpot in the morning and put on low. Just dont overcook. We are going to glaze it and stick it back into the oven.<br />
Take out of the crockpot. Place in casserole pan<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cZCaukUOL4yk23GIgH-ZPjHva3IYDzELKAQZtYnH231kENSyss5cS8RUe5fZdHrQjVkAAn16qyfg3q6o79w6DRceVXiWLYedp81ZomheEP6wTyy8sIVS6K_BK02RkcI5v_e3-4TRm9sd/s1600/July+5+045.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5490472605792637362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cZCaukUOL4yk23GIgH-ZPjHva3IYDzELKAQZtYnH231kENSyss5cS8RUe5fZdHrQjVkAAn16qyfg3q6o79w6DRceVXiWLYedp81ZomheEP6wTyy8sIVS6K_BK02RkcI5v_e3-4TRm9sd/s400/July+5+045.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Cover with brown mustard.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnRsT2n5B6DEFPUjZHLKpSs1otlEO-L9piFd8Y4XhHOR6qNfyCnta4-tR-M-oVgcA9YyG8pjpcsLwxXETlVhQfz81juXGc8v-GdXWKNYDgxs6Z3OrgZQoVhUC6BY2vaAs_qhI1uM4WXP3n/s1600/July+5+046.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5490472890806390738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnRsT2n5B6DEFPUjZHLKpSs1otlEO-L9piFd8Y4XhHOR6qNfyCnta4-tR-M-oVgcA9YyG8pjpcsLwxXETlVhQfz81juXGc8v-GdXWKNYDgxs6Z3OrgZQoVhUC6BY2vaAs_qhI1uM4WXP3n/s400/July+5+046.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Dump brown sugar over mustard. Rub into meat.<br />
<span style="color: white;">(note, if I was to do it again, I would NOT cover it. I went after the sugary crust on the bottom.)</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjXg4B7cQ0okL2hcSIjQBz-m0tsMsacYXnwJnJb9I3MP1E9rl_Vsa25VKw5gL-JuCtl7Qdidfz3bo-yLCNYun0W33FPeFEztd5GXwzvcxdqa0JCgXX_Ok5P0xX7ukr2YBO7aRY2MQwe8u/s1600/July+5+048.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5490473279784233954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjXg4B7cQ0okL2hcSIjQBz-m0tsMsacYXnwJnJb9I3MP1E9rl_Vsa25VKw5gL-JuCtl7Qdidfz3bo-yLCNYun0W33FPeFEztd5GXwzvcxdqa0JCgXX_Ok5P0xX7ukr2YBO7aRY2MQwe8u/s400/July+5+048.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Stick into the oven for 20 minutes at 375 degrees.<br />
Let sit a good ten minutes (oh I snuck pieces) so slicing is easier. If you are only using for sandwiches then refrigerate overnight before putting on a slicer, if your lucky enough to have a deli slicer. I have to do it slowly with a knife.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSHwPvVu_sTk3zPhpeiAfYyqsCS8_QFVYW7InHmQQXzfZVDgGkJXS0NjyRYbNZDHrHLezpL-Pe5lAUkJ56__vc7m-5Rsphju9VxAcQh6x9vxlCgw0BwPmsX5ecH_WSBjgLvo5QeRf_SVk/s1600/July+5+056.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5490474788004261058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSHwPvVu_sTk3zPhpeiAfYyqsCS8_QFVYW7InHmQQXzfZVDgGkJXS0NjyRYbNZDHrHLezpL-Pe5lAUkJ56__vc7m-5Rsphju9VxAcQh6x9vxlCgw0BwPmsX5ecH_WSBjgLvo5QeRf_SVk/s400/July+5+056.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVRir9FeLBDjdphyphenhyphen9kCHrAQ_d6x6N4pIYpP7m9oNuWjenQogFI-PdHoOS4aTvXCFlqxzYajl2uDnqiywKRxOpW3uHKayfpCdfPeV172BneaI1g1vv5a7UiB9kXYAxEjyU96Q1z1kbMMzh/s1600/July+5+063.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5490475161840390370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVRir9FeLBDjdphyphenhyphen9kCHrAQ_d6x6N4pIYpP7m9oNuWjenQogFI-PdHoOS4aTvXCFlqxzYajl2uDnqiywKRxOpW3uHKayfpCdfPeV172BneaI1g1vv5a7UiB9kXYAxEjyU96Q1z1kbMMzh/s400/July+5+063.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<span style="color: #cc0000;"><br /><span style="color: black;"></span></span>Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com2tag:blogger.com,1999:blog-8433965908040492330.post-77797070772635537762013-03-12T09:38:00.001-07:002013-03-12T09:38:27.822-07:00Guinness Braised Beef Brisket <div class="separator" style="clear: both; text-align: center;">
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I am totally in love with Corned Beef! It doesn't have to be March or St. Patrick's Day for my family to toss it in the crock pot. The Fireman loves my recipe for Corned Beef. I cook it until it is just about to fall apart but where it is still holding its shape and then cover it with brown mustard and brown sugar and put in the oven to crust up. It is heavenly. But it is in no way traditional. Even the way my beloved Gram made it is not traditional. She would cook it the same way and then toss it in the oven with a orange sauce. My family loves bold flavors. I saw this recipe in my Cooking Light Cookbook and thought I should give it a try. I mean, come on, it is cooked in beer and you cant go wrong in The Fireman's eyes cooking in beer.</div>
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<b><span style="font-size: x-large;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Guinness Braised Beef Brisket </span></span></span></b><br />
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<span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span style="font-size: x-small;"> recipe adapted by</span> <a href="http://www.myrecipes.com/recipe/guinness-braised-beef-brisket-10000000577146/" target="_blank"><span style="color: red;">Cooking Light</span></a></span></span><br />
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2 cups water <br />
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1 cup chopped onion <br />
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1 cup chopped carrot <br />
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1 cup chopped celery <br />
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1 cup Guinness stout <br />
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2/3 cup packed brown sugar<br />
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1/4 cup tomato paste <br />
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1/4 cup chopped fresh or 1 tablespoon dried dill <br />
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1 (14 1/2-ounce) can low-salt beef broth <br />
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6 black peppercorns<br />
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2 whole cloves 1 (3-pound) cured corned beef brisket, trimmed<br />
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<div style="text-align: justify;">
Combine first 11 ingredients in a large electric slow cooker, stirring <br />
until well blended; top with beef. Cover and cook on HIGH 8 hours or <br />
until beef is tender. Remove beef; cut diagonally across grain into <br />
1/4-inch slices. Discard broth mixture. </div>
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I stuck my crock pot on low while I was preparing all the ingredients. I don't cook on low anymore. I am too last minute of a cook for cooking on low. We will be cooking on HIGH, starting at 1pm and eating at 6.</div>
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I am missing the brown sugar here. I know..always something<br />
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Add the liquids, sugar, tomato paste and peppercorns. I DID NOT ADD THE WATER. In my Crock Pot it is not needed. I can cook meat with very little water and the 2 cups of water was WAY too much.</div>
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Add the dill, and it will look like soup<br />
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add the veggies and now it really looks like soup. The Ballplayer came into the kitchen and asked if we were having soup for dinner. </div>
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put the meat on top and cook until fork tender. About six hours <br />
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I added four potatoes to the pot, two hours before the meal was done<br />
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Meat is done and Louie is aware of it! <br />
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Slice up the meat<br />
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It is so tender yet holds it shape<br />
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DINNER!!! I pared with some Braised Cabbage. Heavenly!<br />
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Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-65228471235143928982013-03-11T06:00:00.000-07:002013-03-11T06:00:03.064-07:00Do you have a favorite scone?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6c3KijXnaNGEm04BmmjTQqaznwsf02XrreMLgMGem8wk8lX7Z979ybZD72wMO8WIfGt9JfqlkqnXxGjJwxlsMP9oLFfv4cAQg2NeoVeYNj0ASgr-RrAuuFv3eH9x56fdGlzYrenT2f83/s1600/Easter+036.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456816967556477506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6c3KijXnaNGEm04BmmjTQqaznwsf02XrreMLgMGem8wk8lX7Z979ybZD72wMO8WIfGt9JfqlkqnXxGjJwxlsMP9oLFfv4cAQg2NeoVeYNj0ASgr-RrAuuFv3eH9x56fdGlzYrenT2f83/s400/Easter+036.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Its hard to imagine but life has had me so busy lately that I have had not an extra second to work on my blog. St. Paddy's Day is my all time Favorite holiday. I love it even better than Christmas and it is because of the food. But I haven had the time to even think about the food lately until today. I have one week to enjoy all of the St. Patrick's Day foods I can and get them on or repeated on my blog. This happens to be my favorite scone recipe! And I have tried many. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCU3Qx6tXLuVMf6047ogitGKEku1xDuSc28F9w-wJPCnKRmv0eNnyhFsKYbLaHDukctNx43SQwOdaUCC-unFkb9Sesh9C69DVXERQsUdV_oARqYKhNfvuC6k3ApAzpTrIw0apVpj96DLR/s1600/Easter+003.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456797087802115602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCU3Qx6tXLuVMf6047ogitGKEku1xDuSc28F9w-wJPCnKRmv0eNnyhFsKYbLaHDukctNx43SQwOdaUCC-unFkb9Sesh9C69DVXERQsUdV_oARqYKhNfvuC6k3ApAzpTrIw0apVpj96DLR/s400/Easter+003.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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In a large mixing bowl add<br />
2 cups flour<br />
1/3 cup sugar<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
Mix well<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCq5m7GR5Vtqc2RvsG9uqtzadX9teFFj5568YeaB8szQkXV1-SfJxRl8HO0Ez7JAfu__mWYGXM36OD1d2O62Uzu4pkfLqglWa6WYrAJ9rFcPMyEL2saXtN8rgJYjgshFE0S4Pd_FgY0v8e/s1600/Easter+004.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456797610559285538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCq5m7GR5Vtqc2RvsG9uqtzadX9teFFj5568YeaB8szQkXV1-SfJxRl8HO0Ez7JAfu__mWYGXM36OD1d2O62Uzu4pkfLqglWa6WYrAJ9rFcPMyEL2saXtN8rgJYjgshFE0S4Pd_FgY0v8e/s400/Easter+004.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
In a small bowl add<br />
1/2 cup sour creme<br />
2 eggs<br />
Mix well<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpdY01-ix5eifP6hmIL6aQMkSAi4nqJoLQwUPoFwq2lyjdi_VspeBc2uPzivOZsUadTsutSKftg57kHIrsKBd9yHKVkXUyVG9wlUJOW5RvKvh_DaTMcnLek0b7kglCQ8PxVWNe_1FAgcI/s1600/Easter+006.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456798419079976514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpdY01-ix5eifP6hmIL6aQMkSAi4nqJoLQwUPoFwq2lyjdi_VspeBc2uPzivOZsUadTsutSKftg57kHIrsKBd9yHKVkXUyVG9wlUJOW5RvKvh_DaTMcnLek0b7kglCQ8PxVWNe_1FAgcI/s400/Easter+006.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoriGU_LO0iVue7tkk4MhRh6FYyXWqj9BncfKI0VdCOJvKzTSJwQy71u7LTjbygaFoeBYaxidAUxspNR65qE7GZ5kgo1bHFA6VwJXHKhZWl2zwMIBxETHu0_17AL8dePNEZCXj-kIxL2CY/s1600/Easter+007.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456798913144342642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoriGU_LO0iVue7tkk4MhRh6FYyXWqj9BncfKI0VdCOJvKzTSJwQy71u7LTjbygaFoeBYaxidAUxspNR65qE7GZ5kgo1bHFA6VwJXHKhZWl2zwMIBxETHu0_17AL8dePNEZCXj-kIxL2CY/s400/Easter+007.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Grate frozen butter on cheese grater.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5C0qf2a5IbKyV0PpNmaq54S6760H5GkSV2ALSCScqrwR-utC2BbKTrRgpvEUZCUYnus42NXBCPpXfGYOCEYwjlEDV0h1ItjzFv2XHeVwYTdpkbWJxBc36D7Xk6nxARE_5SjfAZjPXI0R/s1600/Easter+010.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456799357996863858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5C0qf2a5IbKyV0PpNmaq54S6760H5GkSV2ALSCScqrwR-utC2BbKTrRgpvEUZCUYnus42NXBCPpXfGYOCEYwjlEDV0h1ItjzFv2XHeVwYTdpkbWJxBc36D7Xk6nxARE_5SjfAZjPXI0R/s400/Easter+010.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Add to flour mixture. Use your fingers to mix. It will be like pebbles.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqNhCBSqmGgap2K2qc_kB9Gb0L1CRioaBrR-ixGiipx-IA5-xmOog0WuaKO52h-nCBE58mZD_jJPcsf7AASGISXIlAQYbYjhUDisgk7ZDOJEchLmGhG84cagRrgj4g1nDDDHEUuwTgSy7/s1600/Easter+011.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456800289097492466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqNhCBSqmGgap2K2qc_kB9Gb0L1CRioaBrR-ixGiipx-IA5-xmOog0WuaKO52h-nCBE58mZD_jJPcsf7AASGISXIlAQYbYjhUDisgk7ZDOJEchLmGhG84cagRrgj4g1nDDDHEUuwTgSy7/s400/Easter+011.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Add the liquid mixture to butter/flour mixture.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTicb8O9ix7bI6M6gGyejG3oWX_xDvSc_LxMFfKacRS69PRQESRMSzOwyL4vl1UmhtxmkldIzRxnQOOhOSOdMEs-urXIVJyhaul0zmvoVG98FWrPKvZeC4VbJYS2FtcM0BHelh3EDBAiRZ/s1600/Easter+013.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456803951634634402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTicb8O9ix7bI6M6gGyejG3oWX_xDvSc_LxMFfKacRS69PRQESRMSzOwyL4vl1UmhtxmkldIzRxnQOOhOSOdMEs-urXIVJyhaul0zmvoVG98FWrPKvZeC4VbJYS2FtcM0BHelh3EDBAiRZ/s400/Easter+013.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Mix to distribute. It won't come together completely. DO NOT ADD WATER!!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdr69oL4VRVeZ5O8Ng8DZYSAzRe6q5AlkKKFgz-67bwcfQY29EJMsJwewdTHKt6htsh1vIfNxm_DM-y658rhb4JQ1Nsq6pnJvGQqSuJnZadRwQp2VE58mOhdkpB0vjLr8r9MJ0loKJHNob/s1600/Easter+015.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456807005343605938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdr69oL4VRVeZ5O8Ng8DZYSAzRe6q5AlkKKFgz-67bwcfQY29EJMsJwewdTHKt6htsh1vIfNxm_DM-y658rhb4JQ1Nsq6pnJvGQqSuJnZadRwQp2VE58mOhdkpB0vjLr8r9MJ0loKJHNob/s400/Easter+015.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Turn out onto floured area.(notice I am so into taking pictures that I forgot to add flour to my own surface! oops)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuoQ6MFTIawS9C6CCdkKRue572IVOB3rsuGd-3bQ6y5c8ZV7bNpXbzfg8Doox8B9qvApoTTyYN-T_BMJAkNGzdSkKlcUv_tYJvw0zZFhIo4kxhvvpuyA3-gYPCDbm_FWubTLF0h0Ft-Ig/s1600/Easter+016.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456807871038527170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuoQ6MFTIawS9C6CCdkKRue572IVOB3rsuGd-3bQ6y5c8ZV7bNpXbzfg8Doox8B9qvApoTTyYN-T_BMJAkNGzdSkKlcUv_tYJvw0zZFhIo4kxhvvpuyA3-gYPCDbm_FWubTLF0h0Ft-Ig/s400/Easter+016.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Knead with hands two minutes or until it comes together.<br />
Flatten out and add 1/2 cup of frozen blueberries. Fold over an knead into dough.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqCuLRbS4HJ-zmPer6eMdP0W7j5_IyqJjWXeTorIId-8y9sV9ZCqDLgNauqTp8SmRt2yBkHf6ts9VTI1F6K6PJCOSob2Ev_iVxhI78giGQxAESwY1YJlqGAJC65Ajbww5hAyCGsxaGgGB/s1600/Easter+018.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456808499274705874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqCuLRbS4HJ-zmPer6eMdP0W7j5_IyqJjWXeTorIId-8y9sV9ZCqDLgNauqTp8SmRt2yBkHf6ts9VTI1F6K6PJCOSob2Ev_iVxhI78giGQxAESwY1YJlqGAJC65Ajbww5hAyCGsxaGgGB/s400/Easter+018.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Form into an 8 inch circle or a circle that is 3/4 inch thick.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq37Qc6UNxT7Rhe8QiHE6rdPn_k5fTZ3H_bVfGQrFmBFvHJ-r9ec4LqkgK6XrdtZcGJvsbc7uFuDCc_48QSuSG116oLd7F37oX4zvzeie0tOY2A_YPE-PeVY2DjK0JjmqyejjAnm5Yf2_/s1600/Easter+020.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456811364214031970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq37Qc6UNxT7Rhe8QiHE6rdPn_k5fTZ3H_bVfGQrFmBFvHJ-r9ec4LqkgK6XrdtZcGJvsbc7uFuDCc_48QSuSG116oLd7F37oX4zvzeie0tOY2A_YPE-PeVY2DjK0JjmqyejjAnm5Yf2_/s400/Easter+020.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Transfer to a cookie sheet and cut into 8 triangles. Separate each. Now my Gram liked to have them an inch apart. I like to have them closer together. It makes the cook time a little longer but they are more moist!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCa-LWAJiihYxliL47VTKV1tRK_i79WrkdroGf3NbfhC4hdbGdB7HM45UHf-HYl5ByRDtwjTZhJjsfJPkGtvNQ2FOuv7rcn1DXG3HK16hcQJozAqUCxtK2V5H7T-ebahGIzV_dfMpS89P/s1600/Easter+021.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456812456984890450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCa-LWAJiihYxliL47VTKV1tRK_i79WrkdroGf3NbfhC4hdbGdB7HM45UHf-HYl5ByRDtwjTZhJjsfJPkGtvNQ2FOuv7rcn1DXG3HK16hcQJozAqUCxtK2V5H7T-ebahGIzV_dfMpS89P/s400/Easter+021.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Take two TB milk, brush over top of scones.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxVPpmu-YYUDhkmQ-MqAmYUT9Gj5xJF5pcYEppE326fYmmQqKeqb-UrBvVG-IwwkajiYwkblkigUH9P7HBVfv_Slb_qL_KRRydxYNpmumlxWcLw4JWtAeBIYmJMZ6fD_Srb5FdRxuz9lD/s1600/Easter+023.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456813771495327890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxVPpmu-YYUDhkmQ-MqAmYUT9Gj5xJF5pcYEppE326fYmmQqKeqb-UrBvVG-IwwkajiYwkblkigUH9P7HBVfv_Slb_qL_KRRydxYNpmumlxWcLw4JWtAeBIYmJMZ6fD_Srb5FdRxuz9lD/s400/Easter+023.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Sprinkle with sugar and cook 400 degrees for 15-20 minutes<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrp_WiUngDwV-NZaZU_3Is1vSlQuafxqxiMXlwA8l-AMPTlaKxQAU69Zxdx8I-x5QRpkL2EYwHMV0bs_h8LzdSP-_Ajmfv67xGFRg0Qbra7NnKmERR7iAo8fnpozN4VkmEaHX3rXGjz8-Q/s1600/Easter+024.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456814701469011506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrp_WiUngDwV-NZaZU_3Is1vSlQuafxqxiMXlwA8l-AMPTlaKxQAU69Zxdx8I-x5QRpkL2EYwHMV0bs_h8LzdSP-_Ajmfv67xGFRg0Qbra7NnKmERR7iAo8fnpozN4VkmEaHX3rXGjz8-Q/s400/Easter+024.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tIWL_4V5ReX2Apu7XSgbx23FfpzZoCN3hyphenhyphenM5SxZEjkUuqpwD7SaDxbQPlL6k9ONQMZyDoQeGcuUiKuTvPFnb-B48mbav44dbC5iFwINdD6zO18g8k2rG4wNE9HGV5142DVSzZwc-sUGa/s1600/Easter+026.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456815076643738018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tIWL_4V5ReX2Apu7XSgbx23FfpzZoCN3hyphenhyphenM5SxZEjkUuqpwD7SaDxbQPlL6k9ONQMZyDoQeGcuUiKuTvPFnb-B48mbav44dbC5iFwINdD6zO18g8k2rG4wNE9HGV5142DVSzZwc-sUGa/s400/Easter+026.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
BREAKFAST!!!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6c3KijXnaNGEm04BmmjTQqaznwsf02XrreMLgMGem8wk8lX7Z979ybZD72wMO8WIfGt9JfqlkqnXxGjJwxlsMP9oLFfv4cAQg2NeoVeYNj0ASgr-RrAuuFv3eH9x56fdGlzYrenT2f83/s1600/Easter+036.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456816967556477506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6c3KijXnaNGEm04BmmjTQqaznwsf02XrreMLgMGem8wk8lX7Z979ybZD72wMO8WIfGt9JfqlkqnXxGjJwxlsMP9oLFfv4cAQg2NeoVeYNj0ASgr-RrAuuFv3eH9x56fdGlzYrenT2f83/s400/Easter+036.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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What is your favorite flavor of scones?<br />
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<script name="cdd07b58-4279-11df-a499-1231390698e4" src="http://izearanks.com/itk/show/shamrockandshenanigans-blogspot-com" type="text/javascript"></script>Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-33449808856990844892013-02-22T06:00:00.000-08:002013-02-22T06:00:00.399-08:00Quick Parmesan Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhV0_y6Ygpji89S8DB379Dm7vTHDQZUBguCc61aZXFwtJsaIrEerAcDyfQOZa52aFmi8UUmZ6TC2Q3rNWZGK5U46M2rp-8tmOAQg7uKlWZ8bHA8B0bKPQ3UR-7-fxMDH0cL8vpvyDCLUM/s1600/128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhV0_y6Ygpji89S8DB379Dm7vTHDQZUBguCc61aZXFwtJsaIrEerAcDyfQOZa52aFmi8UUmZ6TC2Q3rNWZGK5U46M2rp-8tmOAQg7uKlWZ8bHA8B0bKPQ3UR-7-fxMDH0cL8vpvyDCLUM/s320/128.JPG" width="320" /></a></div>
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I wing meals so often that I cant even blog about it. For example, the noodles that I am posting today are so simple that I cant even really take a ton of pictures. But it is so much better than any box variety you can buy and is so easy you probably shouldnt tell your family. It'll be our secret.</div>
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<span style="font-size: x-large;"><b>Quick Parmesan Noodles</b></span></div>
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Noodles (I used 1/2 pound)</div>
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Pasta water</div>
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1 cup of fresh grated Parmesan</div>
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2 TB Butter </div>
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1 TB chopped Sage </div>
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start cooking your noodles. I am using whatever I have in my cupboard. While the pasta is boiling away, carefully scoop about 1 cup of the boiling pasta water. Then drain noodles and I just toss them back into my hot pan with 2 TB butter which melted immediately and then dump the cheese on the hot noodles and add some of the pasta water until you get a cheesy consistency that is perfect. No milk needed </div>
Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-81880201070109919812013-02-20T06:00:00.000-08:002013-02-20T06:00:10.045-08:00Homemade Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqk000Znj5FiSyQq9E9-MmfvLrvifoVzs5VaW5f2kgE77rqF6NclYwTEnEjglOel4BV-qRSlhHxbATBtsvXr7yWOqTQDdEmkTxZbkYK1LxkrHkSRze-s_TO3za8CjpST3eCUx9wMQ0cig/s1600/200.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqk000Znj5FiSyQq9E9-MmfvLrvifoVzs5VaW5f2kgE77rqF6NclYwTEnEjglOel4BV-qRSlhHxbATBtsvXr7yWOqTQDdEmkTxZbkYK1LxkrHkSRze-s_TO3za8CjpST3eCUx9wMQ0cig/s320/200.JPG" width="320" /></a></div>
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My Gram would make the best biscuits growing up and each and every time I swear she did it different. Sometimes I saw her grab a box a biscuit and other times I saw her make them homemade with Crisco or butter. I think it just came down to what she had on hand. The Ballplayer loves biscuits and he doesn't have a favorite just as long as they are covered in butter. I made these quite some time ago.</div>
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<b><span style="font-size: x-large;">Homemade Biscuits</span></b><br />
2 cups all purpose flour plus flour to dust the counter<br />
4 teaspoons baking powder<br />1/2 teaspoon salt <br />
1/4 teaspoon baking soda<br />
1/2 cup butter<br />
1 cup buttermilk (you can <u></u>make buttermilk using whole milk and a TB vinegar if you are missing this)<br />
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Take all dry ingredients and cut butter into them and then add enough buttermilk until it is shaggy. Turn out onto a floured surface and roll out to 1/2-1 inch thickness (I really dont measure) and cut out with biscuit cutters (I use a class) and place into a HOT BUTTERED cast iron pan and bake in a preheated 400 degree oven for 10-12 minutes (more like 15 for my oven) I always run a cube of butter over mine right after they come out of the oven. It is a trick my Gram did. </div>
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BREAKFAST!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCiwaAjCikcgB4UfpiFogUeqwk_OXhZIEd4AFu0E5VH2991Pe1N5wgDfvDQkUPE0MXD_FvgNFxnjy-mE-Ae75iHRI_Ny4luWlbtIeADswZpxS0FbdHxSAjUHQKDUNWXclJS_ZTDa4zPM/s1600/198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCiwaAjCikcgB4UfpiFogUeqwk_OXhZIEd4AFu0E5VH2991Pe1N5wgDfvDQkUPE0MXD_FvgNFxnjy-mE-Ae75iHRI_Ny4luWlbtIeADswZpxS0FbdHxSAjUHQKDUNWXclJS_ZTDa4zPM/s320/198.JPG" width="320" /></a></div>
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<br />Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com1tag:blogger.com,1999:blog-8433965908040492330.post-43538345629452455122013-02-18T06:00:00.000-08:002013-02-18T06:00:11.865-08:00Pizza Break Apart Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucECfqQ1CkGcYrUhyqb4aiOrnUXCSmdtyEly4mLrOOQclfRdOfHc4il9hQNmu8SRnUpsYP3_CmNYd0oaJ0eOERhx8GMIfFDfqQre4NjEneOYDOucpRFgl2pTsFQ0Vbx1nU1NxBYZESYE/s1600/300.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucECfqQ1CkGcYrUhyqb4aiOrnUXCSmdtyEly4mLrOOQclfRdOfHc4il9hQNmu8SRnUpsYP3_CmNYd0oaJ0eOERhx8GMIfFDfqQre4NjEneOYDOucpRFgl2pTsFQ0Vbx1nU1NxBYZESYE/s320/300.JPG" width="320" /></a></div>
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This is all the <a href="http://www.thecountrycook.net/2012/03/cheesy-bacon-ranch-bread.html?m=1" target="_blank"><span style="color: red;">Country Cook's</span></a> fault. She posted a recipe for <a href="http://shamrockandshenanigans.blogspot.com/2013/01/cheesy-bacon-ranch-bread.html" target="_blank"><span style="color: red;">Cheesy Bacon Ranch Bread</span></a> which I blogged, and then had the audacity to changed and make<span style="color: red;"> <a href="http://shamrockandshenanigans.blogspot.com/2013/01/cheesy-bacon-ranch-bread.html" target="_blank"><span style="color: red;">Cheesy Ja</span></a><span style="color: red;"><a href="http://shamrockandshenanigans.blogspot.com/2013/01/cheesy-bacon-ranch-bread.html" target="_blank"><span style="color: red;">lapeno Bread</span></a> </span></span>(The Fireman's favorite)<span style="color: red;"> <span style="color: black;">but while coming up with The Fireman's Fave bread, we also came up with this one</span>. <span style="color: black;">This is perfect for kids, perfect for watching your favorite game and perfect for movie nights. If you like pizza you will like this. </span></span></div>
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Pizza Break Apart Bread</div>
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recipe adapted by <a href="http://www.thecountrycook.net/2012/03/cheesy-bacon-ranch-bread.html?m=1" target="_blank"><span style="color: red;">The Country Cook</span></a></div>
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1 french load</div>
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1 package pepperoni (turkey works great here)</div>
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1 package shredded mozzarella</div>
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1 stick butter (I use unsalted since I watch my salt)</div>
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garlic powder (I didn't measure but approx 1 tsp) </div>
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you could also use Italian seasoning too!</div>
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Using a sharp bread knife, cut the bread going in both directions but don't cut all the way through the bottom. Lay the whole loaf on enough foil to wrap the loaf in.</div>
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Stuff Cheese in every crevice <br />
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top with chopped up pepperoni. <br />
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Just stuff it in there!<span style="color: red;"> <span style="color: black;">Then melt the butter and add with the garlic power and drizzle all over the bread</span></span></div>
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Cover and bake 15 minutes in 350 oven <br />
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then uncover and bake an additional 15 minutes <br />
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Then dig in!<br />
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Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-29527389307291592422013-02-15T06:00:00.000-08:002013-02-15T06:00:13.057-08:00Roasted Brussel Sprouts & Apples<div class="separator" style="clear: both; text-align: center;">
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So everyone is hopefully recovered or recovering from Valentines Day. I am back on on my healthy eating. I try to eat under a certain calorie limit a day and at times it feels like it's anything goes. I generally try to be good so I can savor that one glass of wine a day. I made this a while back with pork. Many like to have applesauce with pork. I personally wasn't raised with that tradition but thought I would try to see what all the fuss was about. I didn't like brussel sprouts growing up, in fact I despised them, but have since found that I can roast any vegetable and find it to be my favorite. In fact you don't even have to have fresh, frozen will work, although I haven't tried it in this particular recipe.</div>
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<span style="font-size: x-large;"><b>Roasted Brussel Sprouts & Apples</b></span><br />
1 package fresh Brussel Sprouts<br />
1 apple<br />
1 lemon<br />
salt and pepper<br />
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<div style="text-align: justify;">
Start by spraying a cooking sheet with cooking spray and the slice brussel sprouts in half and cube up the apple. If you are afraid to salt and pepper everything, then salt and pepper the brussel sprouts before adding the apple. I didnt care. Sweet does well with salt and pepper. </div>
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Squeeze lemon all over the veggies <br />
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Roast in a preheated 425 degree oven flipping when the veggies/fruit is brown on one side. I like mine pretty brown so I really let them caramelize. <br />
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I mean what is not to love about this?<br />
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I could eat this for dinner and forget the pork!<br />
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<br />Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-42420830136533313482013-02-13T06:00:00.000-08:002013-02-13T06:00:04.456-08:00Double Decker Brownies<div class="separator" style="clear: both; text-align: center;">
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I saw these all over Pinterest last year. Pinterest is very very dangerous for me. I end up looking at recipes on my PHONE and then saving recipes to my iPhone with the intention of making them one day (I am 600 strong, so if there is a support group, I am first to go) and then I order pizza for dinner. No joke! These didn't even have a blog to go with them just a picture which I took a screen shot of with the intention of using for Christmas baking. Knowing how terrible I am about posting (I mean really, I can save these babies for next year you you all would like...) I was thinking that these are perfect for Valentines Day! I bought a special pan from Walmart for these. I think it was called a square muffin pan. It wasn't expensive and considering the outcome of these babies, it was all worth it even if I only use the pan once a year. I was thinking of using it for corn bread but I really like using a cast iron pan.Now you can make whatever chocolate chip recipe you like. I like the Toll House recipe. I know it by heart. And make whatever brownie recipe that you love. You can make it from a box. I don't care. But you need both for this recipe. At the same time. And then you need stuff to stuff in the double decker brownies. The Ballplayer loved the ones I made with a Peanut Butter Cup in the middle. I also made some with a Peppermint Oreo in them. But the best were the ones with pretzels in the middle. The sweet and salty was a perfect combo.</div>
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<b><span style="font-size: x-large;">Double Decker Brownies</span></b><br />
1 recipe chocolate chip cookie dough<br />
2 recipes brownie<br />
oreos, snap pretzels, peanut butter cups<br />
cooking spray <br />
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<span style="font-size: small;">prepare all your cookie dough and brownie dough</span><br />
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Spray pan really well. I didnt with my first batch and I regretted it. I used a small ice cream scoop (I always use them for making cookies) and clean hands to spread it out into the bottom of the pan. </div>
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Then Pick your stuffing. I did everything I could get my hands on.<br />
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Then I used the large ice cream scoop I had and covered the cookie dough/stuffing layer <br />
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Bake 350 for 20 minutes (my oven is a dinosaur so check your double decker brownies) </div>
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Let cool completely before trying to take out of the pan. I found it took a careful pry with a butter knife and the would pop out. </div>
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<br />Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-25390241464600407402013-02-11T06:00:00.000-08:002013-02-11T06:00:00.995-08:00Coke Cola Cake<div class="separator" style="clear: both; text-align: center;">
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I am taking a break from my healthy eating to show you a recipe I made way back when and promised I would get out on my blog, but then the holidays hit and time got away from me. Valentines Day is coming upon us so very soon and if you know me, that means very little to me. I am not big on it, probably because my anniversary is right around that time and it trumps Valentines Day any day. But if you like to bake for Valentines Day, this is an easy recipe that came to me from <span style="color: red;"><a href="http://www.thecountrycook.net/" target="_blank">The Country Cook</a>.</span> Her Blog is amazing and her recipes have ruined my diet more than once. And I say that in the best of ways. I believe that moderation is the key. The original recipe called for no oil or eggs and I messed up and used it and it turned out so good so I am blogging it with the eggs and oil.</div>
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<span style="font-size: x-large;"><b>Coke Cola Cake</b></span><br />
recipe adapted by <a href="http://www.thecountrycook.net/2012/01/coca-cola-cake.html" target="_blank">The Country Cook</a><br />
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1 box (15.25 oz) Chocolate Fudge Cake Mix<br />
1 small box (4 oz.) Instant Chocolate Pudding<br />
Ingredients listed on back of cake mix box <br /> 1 1/3 cups Coca Cola <br /> 1 stick unsalted butter <br /> 3 tbsp. unsweetened cocoa <br /> 4-6 tbsp. heavy cream or milk* (see notes below)<br /><span style="color: red;"> (I used 3 eggs and oil on the package)</span> <br /> <br /> 2 cups (packed) powdered sugar<br /> 1 tsp. vanilla extract <br /> 1/2 cup chopped pecans (optional) <br /> <a href="http://pinterest.com/pin/287526757429646133/?url=http%3A%2F%2Fwww.thecountrycook.net%2F2012%2F01%2Fcoca-cola-cake.html"></a> <br />The Country Cook's Directions: <br />
Preheat oven to 350F degrees <br /><br />
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Prepare cake mix according to package directions. <br /> But instead of adding water, you will replace that amount with Coca-Cola. <br /> Add in dry instant pudding mix to the batter as well.<br />With this mix, it called for 1 1/3 cups of water, I substituted that with 1 1/3 cups of Coca Cola.</div>
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Spray 9x13 baking pan with nonstick cooking spray. <br />
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Pour batter into baking dish and bake according to package directions (usually 35-39 minutes). <br />
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Just before cake is ready to come out of the oven, start making
frosting. In a medium saucepan, over medium heat, start melting one
stick of butter/margarine. Then stir in confectioners sugar. <span style="color: red;">(I didn't follow directions which shouldn't surprise you, I just mixed in a bowl. The Country Cook did hers in a pan over the stove)</span></div>
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Frost over warm cake. Yes warm cake.<br />
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I could barely wait to cut into it. I mean I have two hungry boys at home!<br />
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<span id="goog_639222906"></span><span id="goog_639222907"></span>Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-9723148992322237032013-02-08T06:00:00.000-08:002013-02-08T06:00:13.429-08:00Roasted Beet Salad<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: justify;">
It is a known fact in my house I do not like beets. My daughter loves
them. My husband loves them. I cant handle the smell of them. If we do
to a restaurant and they are on a salad I will kindly move mine to my
sweet husband's dish, knowing how he will appreciate them. (He does the
same thing with raw tomatoes.) When my CSA delivery service had beets in
it, The Fireman was thrilled. Me, not so much. Researching online, I
was told that I would like them roasted homemade. They would taste
different. Sweet. Not like dirt. They were right. Now I don't want to
order them on salads but I will have them homemade. And next year when
they come in my bag of goodies I will look into making brownies or cakes
out of them.</div>
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<br /></div>
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<b><span style="font-size: x-large;">Roasted Beet Salad</span></b></div>
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recipe adapted from<span style="color: red;"> <a href="http://www.blogger.com/blogger.g?blogID=8433965908040492330" target="_blank">BLOSSER URBAN GARDEN </a></span></div>
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2 Beets</div>
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olive oil</div>
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foil</div>
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lemon</div>
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Dijon mustard</div>
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honey</div>
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walnut pieces (about 1 TB per salad) </div>
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<br /></div>
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I have to admit the smell was disturbing to me and I questioned making the dish but being a foodie will try anything once.</div>
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Cut off the greens and scrub clean. Beets can and will stain anything and everything. After scrubbing clean and patting dry with a paper towel, I laid on the foil I was going to cook into.</div>
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Once on the foil drizzle with a little olive oil. I actually took one hand and made sure it was covered with the oil and then salted. </div>
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Fold up the foil leaving space for it to steam<br />
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place on a cookie sheet<br />
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Roast 400 degrees for about 45 minutes or until a fork pierces easily (think of checking a baked potato)</div>
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See! Fork tender!<br />
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I made my beets in the morning so they would be cool for the salad. I wasnt sure if I was ready for hot beets. I like to make dressings in mason jars. Just mix</div>
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juice of one lemon</div>
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1 tsp Dijon</div>
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1 tb honey</div>
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about 1/4 cup olive oil (I dont really measure)</div>
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salt and pepper</div>
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shake up</div>
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<br /></div>
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Arrange baby greens on a plate or bowl, slice beets and arrange, add about 1 oz goat cheese to each salad and sprinkle with walnuts. Drizzle 1 TB dressing over the salad</div>
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DINNER</div>
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<br />Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-26583400030733079382013-02-06T06:00:00.000-08:002013-02-06T06:00:03.775-08:00Roasted Artichoke Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNR0aQhvy4W8AA0YtudG1CU942GdypDGOp0Iu2bHfrLlLdX4kPj3j7lwTYXrZVFwa8vofZdogZ9SAJqEc7_Eat0yQ6ZjoP73kzi-UJKwhOwXmXsq35EotOlP1fWpfZ1iroJNBY9RDIQM/s1600/034.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNR0aQhvy4W8AA0YtudG1CU942GdypDGOp0Iu2bHfrLlLdX4kPj3j7lwTYXrZVFwa8vofZdogZ9SAJqEc7_Eat0yQ6ZjoP73kzi-UJKwhOwXmXsq35EotOlP1fWpfZ1iroJNBY9RDIQM/s320/034.JPG" width="320" /></a></div>
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I know January is over but I am still TRYING to eat healthy and as much and many vegetables as I can. This happens to be one of my favorite "salads" to make. It is so simple that I am almost embarrassed to share it but it is so good that I have to. I am also embarrassed to tell you that if The Fireman is on duty, I will make this and eat the whole BOWL (yes I did just confess that) for dinner. This is a warm salad although I am sure it is good cold too (but it doesn't make it to being cold in my house.) I buy frozen artichokes from Trader Joe's. When I make into there, I literally buy all the bags they have of them. Trader Joe's is a dangerous store for me. I usually want to buy all the cheese they offer as well as their vegetables. The Fireman will want to buy chocolate and a big block of it. Dangerous store!</div>
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<br />
Roasted Artichoke Salad<br />
1 bag of frozen artichokes<br />
2 cloves garlic<br />
Pam cooking spray<br />
Kraft Zesty fat free Italian Dressing <br />
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These are the frozen Artichoke Hearts I buy. I have only found them at Trader Joe's. If you find them at another store, let me know!</div>
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Spray cooking spray on a cookie sheet. My sheets are really old so they take some spray or anything will stick. Season with your favorite seasoning. I like Creole, but plain salt and pepper would be fine</div>
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grate a couple cloves of garlic over it. Garlic Powder would also work.<br />
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Roast in a preheated 400 degree oven until brown about 10 minutes and then flip and cook another 10 minutes </div>
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Put in a bowl<br />
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Put 2 Tb dressing over, toss <br />
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DINNER<br />
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Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-54840147890738416292013-02-01T06:00:00.000-08:002013-02-01T06:00:14.039-08:00Super Bowl Recipes<div style="text-align: justify;">
The Fireman is a serious Steeler fan. I'm more a college football fan. I know! You're shaking you're head but I enjoy it more. Something about college football and the spirit of the sport. The way the schools get all involved. Even the sportscasters talk differently. Professional ball just doesn't do it for me. But the appetizers at the game, that is what I am talking about! Even if it is just the hubby and I sitting at home watching the game, I try to make a little something for us to snack on. Here is a list of some of my favorite Football snacks!</div>
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<span style="color: red;"><a href="http://shamrockandshenanigans.blogspot.com/2010/12/baked-pub-cheese.html" target="_blank">Baked Pub Cheese</a>!</span><br />
Even The Tortured Teenager is making this one for her football games. It is a winner!!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD19vPX7MMHNQbuaUs9aYK1JM6KzHdF1AG8BE6trRii3zsth0-1U5aztLDDqOWz7irmSX9Td7_0JH-XM8Vj-JIZr4xWNqLIjDE49eIGv_eCLGnsbTFEZANtB7rvjct_TMxqnW_L4c96bo/s1600/052.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5549886030644544434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD19vPX7MMHNQbuaUs9aYK1JM6KzHdF1AG8BE6trRii3zsth0-1U5aztLDDqOWz7irmSX9Td7_0JH-XM8Vj-JIZr4xWNqLIjDE49eIGv_eCLGnsbTFEZANtB7rvjct_TMxqnW_L4c96bo/s400/052.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<span style="color: red;"><a href="http://shamrockandshenanigans.blogspot.com/2010/05/buffalo-wings.html" target="_blank">Buffalo Wings</a>!!</span><br />
Every football game has wings and beer at it right? Buy extra because these will be a hit!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRtdPtFKYlv1pUQbD_jro8OTQc1j2x1aD2hO5-oe_yyNTy7xJy90f6YD2kXm10EVOqAJNI1lMyhpiNuxbGDYEdczMnqt7YV6VIBY2FKgSYg-geqyZWzzbm1w6KO-4nyULY2u_3del2H3a/s1600/Food+May2+073.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466837330866718978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRtdPtFKYlv1pUQbD_jro8OTQc1j2x1aD2hO5-oe_yyNTy7xJy90f6YD2kXm10EVOqAJNI1lMyhpiNuxbGDYEdczMnqt7YV6VIBY2FKgSYg-geqyZWzzbm1w6KO-4nyULY2u_3del2H3a/s400/Food+May2+073.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<span style="color: red;"><a href="http://shamrockandshenanigans.blogspot.com/2010/06/jalapeno-spinach-and-artichoke-dip.html" target="_blank">Jalapeno Spinach and Artichoke Dip!!</a></span><br />
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This is one of my favorites. I could grab this dish and a bottle of wine and leave the game and be happy. Ok maybe that is not appropriate. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4YCxLr7h8hJO8FTDcrAILmHkSnBKBIJzCJ5gwEUjO3tEpjMay2NpHpl75qVVdm-rIk0fqdBzuoNL8ZTiwjvktClxJLA9ovYEcEWahESZ1IOb1RwYfAObiKgCBiQhQxyb-X-UjLSG70yC/s1600/Raining+BBQ+074.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5475285429103633650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4YCxLr7h8hJO8FTDcrAILmHkSnBKBIJzCJ5gwEUjO3tEpjMay2NpHpl75qVVdm-rIk0fqdBzuoNL8ZTiwjvktClxJLA9ovYEcEWahESZ1IOb1RwYfAObiKgCBiQhQxyb-X-UjLSG70yC/s400/Raining+BBQ+074.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<span style="color: red;"><a href="http://shamrockandshenanigans.blogspot.com/2010/05/saucy-poppers.html" target="_blank">Saucy Poppers</a></span><br />
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What is better than cheesy dip at a Football game? Jalapeno Poppers!! Ok if you have both you are really special!! These are really bomb by the way.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0cnhmkP0qUKqYuTdt8yMebBcNDZymgqBcTJs_56E6lIt7SV6c1-2Y_OeQdOLo0cXB3qxV73WQPLVp06YVd7hCjxHJHrE-lsdTljJyptE_TSlrmP92XXHMx0fCxLCm_JT9xw1Omb-VnW-/s1600/Lemon+Meals+245.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5472665183427515442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0cnhmkP0qUKqYuTdt8yMebBcNDZymgqBcTJs_56E6lIt7SV6c1-2Y_OeQdOLo0cXB3qxV73WQPLVp06YVd7hCjxHJHrE-lsdTljJyptE_TSlrmP92XXHMx0fCxLCm_JT9xw1Omb-VnW-/s400/Lemon+Meals+245.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<span style="color: red;"><a href="http://shamrockandshenanigans.blogspot.com/2010/03/simple-salsa.html" target="_blank">Simple Salsa</a></span><br />
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Chip and Salsa is pretty much a no brainer around here, you have to have it. I try to make mine homemade as often as I can. It's that easy. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12_ST_MEPamvqi08_sT0F-IrpE25JtxzKj8-ZjKYsD3gstjOBJ4mbswzawjhm6UnqfAki6kCpTEmbxu88t5LCnB_Awn9NO7tZKzPagJbtH5z3fvhSwNMfarkEV8isfEwcO1nmMjFENzN4/s1600/Taco+Tuesday+023.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5454864898008137218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12_ST_MEPamvqi08_sT0F-IrpE25JtxzKj8-ZjKYsD3gstjOBJ4mbswzawjhm6UnqfAki6kCpTEmbxu88t5LCnB_Awn9NO7tZKzPagJbtH5z3fvhSwNMfarkEV8isfEwcO1nmMjFENzN4/s400/Taco+Tuesday+023.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-24807709185112253172013-01-30T06:00:00.000-08:002013-01-31T09:53:58.220-08:00Cheesy Jalapeno Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbej3Tu2ROp5X3g5oapFgCfltpABm-fxHSwJ_8y4sGjkRXK6YbfkUPQhdxpn3yOH-05623EtHWhxVPaiibuAJwCoa5cX5GRnUEFwiQ9kdexqnqnRy4g5Dz5eoP90RcL-6PlFQddGBQLE/s1600/298.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbej3Tu2ROp5X3g5oapFgCfltpABm-fxHSwJ_8y4sGjkRXK6YbfkUPQhdxpn3yOH-05623EtHWhxVPaiibuAJwCoa5cX5GRnUEFwiQ9kdexqnqnRy4g5Dz5eoP90RcL-6PlFQddGBQLE/s320/298.JPG" width="320" /></a></div>
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A couple weeks ago I showed you this great recipe for <a href="http://shamrockandshenanigans.blogspot.com/2013/01/cheesy-bacon-ranch-bread.html" target="_blank">Cheesy Bacon Ranch Bread</a> and it was so yummy but if you know me, the whole time I was thinking about how I was going to change the recipe. My wheels were turning with each bite I shoved in my mouth. So the next week I made three more and considering one member of the house is counting her calories, one doesn't like cheese, that only leaves The Fireman to eat two loaves of french bread. In the next two weeks I will show you the other ones I made. They are perfect for Super Bowl parties. See...I am thinking about you!! This happened to be The Fireman's favorite. I made it for The Tortured Teenager while she was home this Christmas. She agrees, it's a winner. The beauty of this is that there is nothing to this recipe. Literally! So maybe you dont want to share this while I want you to.</div>
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<b><span style="font-size: x-large;">Cheesy Jalapeno Bread</span></b><br />
recipe adapted from <span style="color: red;"><a href="http://www.thecountrycook.net/2012/03/cheesy-bacon-ranch-bread.html?m=1" target="_blank">The Country Cook </a></span><br />
1 loaf of french bread<br />
1 package pepper jack cheese<br />
1 cube of unsalted butter (ok buy salted but I watch my salt intake)<br />
1 tsp garlic powder<br />
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yep thats it<span style="font-size: small;">!</span><br />
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<span style="font-size: small;">Take a bread knife and carefully slice <span style="font-size: small;">the loaf into slices <span style="font-size: small;">without slicing through the bottom</span></span> </span> <br />
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then slice lengthwise again without slicing though the bottom. it may look like it is is squished but once you add the cheese it'll pop back to life </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiME8QJvaG0NNLMY8YIHe85gXpiznMWmiRrKgpCQNFz6SxDKC4JSo3Ku7Oa137akbCqRWzHIzAxJFDhtxyhmtNUSu2fpAw4zpccdFhz6QwMR3KxPuFyErz8DDnpljcctLQW6xSjhPaVJh4/s1600/274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiME8QJvaG0NNLMY8YIHe85gXpiznMWmiRrKgpCQNFz6SxDKC4JSo3Ku7Oa137akbCqRWzHIzAxJFDhtxyhmtNUSu2fpAw4zpccdFhz6QwMR3KxPuFyErz8DDnpljcctLQW6xSjhPaVJh4/s320/274.JPG" width="320" /></a></div>
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This is when I transfer the loaf to a large amount of foil big enough to wrap it in.Now take the pepper jack cheese and stuff into each slice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PB9bySo9aLaovYsI7lUnOLJ8Gs4twNWkoxtEXhnNRQAkanqBAik-zNAHKM_LC2tPPmvYLxts9nfl5ZgY1NFlOLw3JZAX9QGclhweHEeE0VcPa9rydiSYPChZN3PEPbMb-rpStNUsgTA/s1600/284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PB9bySo9aLaovYsI7lUnOLJ8Gs4twNWkoxtEXhnNRQAkanqBAik-zNAHKM_LC2tPPmvYLxts9nfl5ZgY1NFlOLw3JZAX9QGclhweHEeE0VcPa9rydiSYPChZN3PEPbMb-rpStNUsgTA/s320/284.JPG" width="320" /></a></div>
Melt the butter in a bowl and add the garlic powder. Drizzle the butter all over the loaf<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9h5VO0AidnRGNFXQHxc_-06W_FFijOC_5saOBLbnSlM_P6fh69Ol-MX4Aa7D9al5uoifUcI0gfT_tlCJnewlPYgEUntg_B7SvqxBi8BVaxrV4kHZZ8gWN0G-JJqElK8nZN91hlDPd7U/s1600/285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9h5VO0AidnRGNFXQHxc_-06W_FFijOC_5saOBLbnSlM_P6fh69Ol-MX4Aa7D9al5uoifUcI0gfT_tlCJnewlPYgEUntg_B7SvqxBi8BVaxrV4kHZZ8gWN0G-JJqElK8nZN91hlDPd7U/s320/285.JPG" width="320" /></a></div>
Wrap the bread in foil. Arent you grad you laid out foil before?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oa84EXNznmMB-dD8vB6l9p5BkQD2IVySoc-7N3q5g2CSErMEvQfJgiqYJjVSULIRctL0icWdfpMonH9BvhveOyULPK9tLMEVXju_v7RavM6QVwhSQ2WzFx_ZNu7yEzi-SsxDwUBmoD4/s1600/290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oa84EXNznmMB-dD8vB6l9p5BkQD2IVySoc-7N3q5g2CSErMEvQfJgiqYJjVSULIRctL0icWdfpMonH9BvhveOyULPK9tLMEVXju_v7RavM6QVwhSQ2WzFx_ZNu7yEzi-SsxDwUBmoD4/s320/290.JPG" width="320" /></a></div>
Bake 350 for 20 minutes then uncover and bake for an additional 20 minutes<br />
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DIG IN!!!<br />
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<a class="GLVTYVNPB" href="http://www.blogger.com/blogger.g?blogID=8433965908040492330#editor/target=post;postID=6437516772746127965;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=25;src=postname"></a>Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-13730476066914045132013-01-28T06:00:00.000-08:002013-01-28T07:51:43.008-08:00Low Carb Turkey (or Chicken) Enchiladas<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr54aYRFPDa339kC90yLcg0X4jRJCoGcVJNURgnqLRv2d5nQz121u1LYKJRPesgiKUN6CxYXfrZQSVnLQGmrdas28t5-soZQvTQ1MKTxJYlS1tWl0pEG3UUV4ogmb1rNS59oaYbCYAsyg/s1600/179310_10151258954658194_1136933886_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr54aYRFPDa339kC90yLcg0X4jRJCoGcVJNURgnqLRv2d5nQz121u1LYKJRPesgiKUN6CxYXfrZQSVnLQGmrdas28t5-soZQvTQ1MKTxJYlS1tWl0pEG3UUV4ogmb1rNS59oaYbCYAsyg/s320/179310_10151258954658194_1136933886_n.jpg" width="240" /></a></div>
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So we know I am always late with my posts, I thought about saving this for next Thanksgiving but this screams JANUARY! After Thanksgiving I needed to lighten up my dishes. I had been on a weekend of heavy dishes and if I was going to lose any more weight ever or not gain any of the weight I lost, I needed to get off the Turkey day calorie over load. The beauty of this recipe is that it works for not only turkey but chicken. I happen to be in a house with a child that hates enchiladas. I know...how is this child related to me? I could live off enchiladas every day! But with only two adults eating enchiladas it makes a perfect opportunity to freeze some for a night when I am too busy to cook. The way I developed this recipe 1 enchilada was 255 calories. If you are counting calories make sure to add up the calories and make sure with the ingredients you buy you get the same calculations. Different brands have different calorie counts.</div>
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<b><span style="font-size: x-large;">Low Carb Turkey (or Chicken) Enchiladas</span></b><br />
2 cups reduced fat Mexican Cheese<br />
<span style="font-size: small;">2 cups turkey or chicken meat (<span style="font-size: small;">rotisserie</span> <span style="font-size: small;">meat would <span style="font-size: small;">work great here)</span></span></span> <br />
1 small can green enchilada sauce<br />
10 TB fat free sour scream<br />
Low carb tortillas <br />
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Put the meat in a bowl. I like the turkey or chicken nice and chopped up small. If you like it larger then go big.<br />
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Add the sour cream. Trust me, when counting calories, you want creamy and cheesy.<br />
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Add 1 cup of the cheese<br />
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Mix well<br />
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I have some of these aluminum trays. These are the 8x8 size. I dont toss them after I use them but just scrub them and store for the next time. One is for tonight and one for the freezer.<br />
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Normally I would just dip in the pan I am rolling the tortillas in but it is so small that a pie pan is needed. Pour enough sauce to cover the bottom of the 8x8 baking pan and about 1/2 cup in the pie pan. you can always add more if you run out</div>
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These are the low carb tortillas I found. I went for the ones with the least amount of calories and sodium. <br />
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Now dip both sides of the tortilla<br />
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add 1/2 cup of the turkey or chicken mixture to the tortilla<br />
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roll it up and move to one side of the pan<br />
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repeat the process until the pan is filled<br />
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Cover with 1/2 cup of cheese and repeat the process for the second pan. Take whatever remaining sauce is leftover and drizzle over the enchiladas. Bake 350 degrees (preheated) for 30 minutes. Now if you freeze this for another night, bake for 45 minute to an hour</div>
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Add a salad with a low calorie dressing and you have a very satisfying meal for low calories</div>
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DINNER!! </div>
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<br />Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-46309368519194053982013-01-25T06:00:00.000-08:002013-01-25T06:00:05.014-08:00Grilled Peaches over Baby Greens with Parmesan and Prosciutto<div class="separator" style="clear: both; text-align: center;">
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I am ALWAYS behind in posts so bear with me but this recipe screams JANUARY! It's a clean meal with great flavors. The recipe for this calls for goat cheese which if you know me, I LOVE goat cheese. I discovered it a year ago after thinking it was gross. I had never even tasted it before but thought it was gross. I was sooo wrong. It is like cream cheese with a kick. And now I am in love. I have to have it in my house at all times along with feta and Parmesan. But when I made this recipe, I was out of goat cheese. I had gone on a binge eating it on a salad with freshly roasted beets the night before. I was out and had to find an alternative. So rough, right? Parm it was! But you will love this recipe with all the changes, I promise! I loved it so much, I made it twice in one week. That is saying something. A recipe is lucky to be made twice in one year around here.</div>
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<b><span style="font-size: x-large;">Grilled Peaches over Baby Greens with Parmesan and Prosciutto</span></b><br />
recipe adapted by<br />
<a href="http://www.myrecipes.com/recipe/grilled-peaches-over-arugula-with-goat-cheese-prosciutto-10000001809092/" target="_blank">Cooking Light</a><br />
1/4 cup balsamic vinegar<br />
2 tablespoons honey<br />
3 peaches, pitted and each cut into 6 wedges<br />
Cooking spray<br />
1 tablespoon extravirgin olive oil<br />
1/8 teaspoon freshly ground black pepper<br />
Dash of kosher salt<br />
<span style="font-size: small;">10 cups baby greens</span> <br />
<span style="font-size: x-large;"></span><br />
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips<br />
2 oz Parmesan shaved<br />
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<br />
Some of my best recipes come out of recipe books! Cooking Light has some of the best recipes <br />
<br />
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Bring vinegar to a boil in a small saucepan over
medium-high heat. <br />
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Reduce heat, and simmer until vinegar is reduced to 2
tablespoons (about 2 minutes). <br />
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Remove from heat<br />
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stir in honey. Cool to
room temperature<br />
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Get your grill ready and hot. The Fireman just happens to be grilling chicken. Slice up peaches. I sprayed with cooking spray in the house on both sides afraid they would sick. If you are using a grill pan spray the spay on the grill pan.<br />
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Prepare the greens. I put the amount that we were going to use in a bowl so I could dress the greens before putting them on the plate. <br />
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<br />
Combine oil, pepper, and salt in a large bowl, stirring with a
whisk. Add<b> </b>baby greens , tossing gently to coat.<br />
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Arrange baby greens mixture on a
platter or bowls. <br />
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Place peach wedges on grill rack coated; grill
30 seconds on each side or until grill marks appear but peaches are
still firm. Remove from grill; set aside.<br />
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Louie is not happy about us grilling.<br />
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Lucy is<br />
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They are getting so big so fast<br />
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peaches are getting marks on one side. They look so good.<br />
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I wish you could smell these<br />
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Top with prosciutto. <br />
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and then cover the prosciutto with the peach wedges and then drizzle with balsamic
syrup; sprinkle with cheese.<br />
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DINNER!!!<br />
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Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-8661891589382363692013-01-23T06:00:00.000-08:002013-01-23T06:00:14.932-08:00Sweet Roasted Rosemary Acorn Squash Wedges<div style="text-align: justify;">
I originally made this for Thanksgiving. And I have a rule that if I don't post the recipe during Thanksgiving I will save it for next year.
But then I made it again two weeks later during the Christmas season
proving maybe it was also a Christmas dish. So I thought I would save it
for Christmas next year. But then (hang with me) the grocery stores had
acorn squashes again last week and again I just had to make them again.
I like these maybe just as much if not better than Candied Yams. I know
that is saying a lot. It's the sweet and spicy. Although the second and
third time I made these I used less butter and brown sugar (a girl has
to watch her waist after all)</div>
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<br />
<b><span style="font-size: x-large;">Sweet Roasted Rosemary Acorn Squash Wedges</span></b><br />
2 acorn squash<br />
Salt<br />
1 stick butter<br />
1/2 cup brown sugar (firmly packed)<br />
2 tablespoons minced fresh rosemary<br />
1/4 teaspoon chili powder<br />
Directions<br />
Preheat the oven to 400 degrees F.<br />
<br />
<br />
Cut the acorn squash in half from top to bottom using a sharp knife.Use a spoon to scrape out the stuff inside.<br />
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Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish.<br />
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I am making a half batch of this recipe if you didnt notice<br />
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and my farm delivered veggies (and herbs) as in Rosemary were left out. They are very dry. Oh well<br />
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Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste.<br />
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Smear the paste all over the squash.<br />
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Roast in the oven for 20 minutes. Then baste with the butter mixture
from the bottom of the pan and return to the oven for another 20
minutes.<br />
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Serve in the baking dish, drizzling more sauce at the end<br />
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<br />Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0tag:blogger.com,1999:blog-8433965908040492330.post-64375167727461279652013-01-21T06:00:00.000-08:002013-01-31T09:56:46.152-08:00Cheesy Bacon Ranch Bread<div class="separator" style="clear: both; text-align: center;">
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I think I first saw this on Pinterest. It is a dangerous website. I go on it looking for inspiration and find myself on it all day collecting recipes that I haven't used yet and then we end up eating pizza for dinner. No joke. But this I kept eying on my phone for a while until I finally decided we needed to try it. While this recipe is amazing it created a monster, being that the next weekend I had to try to make other flavor possibilities. There are only three in my house and one is watching her weight and one doesn't eat cheese. I really need to start giving my neighbors food. I am not joking.</div>
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<br />
<b><span style="font-size: x-large;">Cheesy Bacon Ranch Bread</span></b><br />
recipe adapted from <span style="color: red;"><a href="http://www.thecountrycook.net/2012/03/cheesy-bacon-ranch-bread.html?m=1" target="_blank">The Country Cook</a></span><br />
<br />
<a href="http://www.thecountrycook.net/2012/03/cheesy-bacon-ranch-bread.html?m=1"><br />
</a><br />
Ingredients<br />
1 round loaf of sourdough (or similar) bread<br />
2 cups shredded cheddar cheese<br />
1/2 cup-3/4 cup chopped cooked bacon (I threw a couple in the Micro)<br />
1/2 cup butter, melted<br />
1 tbsp. dry ranch dressing mix<br />
<br />
Preheat oven to 350F degrees.<br />
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Using a sharp bread knife, cut the bread going in both directions but don't cut all the way through the bottom. <br />
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Place shredded cheese in between the slices. Really pack it in there as best you can.</div>
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This part takes the longest amount of time in this recipe so be patient.</div>
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This is also why you wouldn't want to use a really soft bread or else it would tear too easily why you packed the cheese in.</div>
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Now add in bacon (as little or as much as you like). Do your best to get in between the slices.</div>
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Now take 1 tbsp. dry ranch dressing mix and add it to the butter.<br />
You can add more dry mix if you like a stronger ranch taste.<br />
Give it all a good stir until combined.<br />
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Now pour or spoon the butter mixture over top of the bread.<br />
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Now wrap the whole thing up in aluminum foil and place on baking sheet.<br />
Bake at 350F degrees for 15 minutes. <br />
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Unwrap from the foil and bake for another 10 minutes (or until the cheese is melted).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6in3PcUOxinrVXBiAi7w5HT_2vqu6jpekKEIVwzCbQtBBVs6GjKP7OK74dvnDFI1-k7GrFJBkI029ctEVoQX0IBwBsN9TQA1iZjkFakN2keH0iA_gQHw5whyphenhyphenx3oDQMZCDRzzmbprI4PpM/s1600/223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6in3PcUOxinrVXBiAi7w5HT_2vqu6jpekKEIVwzCbQtBBVs6GjKP7OK74dvnDFI1-k7GrFJBkI029ctEVoQX0IBwBsN9TQA1iZjkFakN2keH0iA_gQHw5whyphenhyphenx3oDQMZCDRzzmbprI4PpM/s320/223.JPG" width="320" /></a></div>
I warned you! This is good!<br />
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<br />Shamrocks and Shenaniganshttp://www.blogger.com/profile/15622248350845744714noreply@blogger.com0