tag:blogger.com,1999:blog-92019384205430212282024-03-12T22:38:52.652-05:00Soup Spice Everything Nicean interior designer's recipe collection and other interestsDenise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.comBlogger422125tag:blogger.com,1999:blog-9201938420543021228.post-51713190856649054022017-06-27T00:39:00.001-05:002017-07-03T07:24:05.870-05:00Turkey Suiza Tacos<span style="font-family: "verdana" , sans-serif;">I really love tacos. I love suiza enchiladas too. The other day a saw a chef season ground beef with salsa for tacos. I immediately thought about trying green salsa to season ground turkey. And how should I top them? With classic suiza ingredients of course. Well let me tell you this turned out to be AMAZING!!! My dear sister was here the first time I made them and was less than enthusiastic about a turkey taco, but she loved them. The secret to these tacos is definitely the saucy turkey filling. The addition of cumin and green salsa makes the turkey delicious all on it's own but adding the cool and spicy garnishes really puts these tacos over the top. I love the combination. Melty cheese, seasoned turkey, pickled onions, spicy jalapenos, creamy sour cream, cool avocado and cilantro. It is so dang good together. </span><span style="font-family: "verdana" , sans-serif;">But I am here to tell you build them your way. If you don't like spicy forget the jalapenos. Hate onions skip them. I tried these tacos many ways with different combos of toppings and the saucy turkey is always the tasty part. </span><br />
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<span style="font-family: "verdana" , sans-serif;">It's Taco Tuesday! How about giving them a try?</span></div>
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<span style="font-family: "verdana" , sans-serif;">Turkey Suiza Tacos</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Ingredients</span></span><br />
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<span style="font-family: "verdana" , sans-serif;">Drizzle of olive oil (I used a jalapeno flavored one)</span><br />
<span style="font-family: "verdana" , sans-serif;">1 lb. 93% lean ground turkey</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp. ground cumin</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">1/2 tsp. kosher salt</span><span style="font-family: "verdana" , sans-serif;">, or to taste</span><span style="font-family: "verdana" , sans-serif;"> </span></span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 tsp. black pepper, or to taste</span><br />
<span style="font-family: "verdana" , sans-serif;">Dash of red pepper flakes</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup </span><span style="font-family: "verdana" , sans-serif;">g</span><span style="font-family: "verdana" , sans-serif;">reen </span><span style="font-family: "verdana" , sans-serif;">salsa,</span><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;">ta</span><span style="font-family: "verdana" , sans-serif;">co sauce or salsa verde</span><br />
<span style="font-family: "verdana" , sans-serif;">8 small flour tortillas</span><br />
<span style="font-family: "verdana" , sans-serif;">1 to 2 cups queso, Monterrey or mozzarella cheese, shredded</span><br />
<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2016/04/saturday-trip-around-world.html" target="_blank">Pickled Red Onions</a> << Click here for recipe</span><br />
<span style="font-family: "verdana" , sans-serif;">6 Tbsp. sour cream </span><br />
<span style="font-family: "verdana" , sans-serif;">2 Avocados, peeled and sliced</span><br />
<span style="font-family: "verdana" , sans-serif;">Cilantro, to garnish</span><br />
<span style="font-family: "verdana" , sans-serif;">1 jalapeno, sliced</span><br />
<span style="font-family: "verdana" , sans-serif;">1 lime, cut into wedges</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;">Directions</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span>Preheat broiler. Put onions to pickle. </span><span style="font-family: "verdana" , sans-serif;">Place a skillet over medium high heat, drizzle with olive oil. Add turkey and season with cumin, salt and pepper. Brown, breaking up any large pieces of turkey until there is no more liquid in the pan. Add green salsa and continue to cook stirring to combine. Cook until most of the liquid is absorbed by the turkey. Keep on low until ready to assemble tacos.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Place cheese on each tortilla. Place on a sheet pan under the broiler just until cheese begins to melt (about 2 to 3 minutes) and remove. Place some turkey over the top of the cheese. Top with pickled red onions, sour cream, avocado slices, cilantro and sliced jalapenos. Serve with wedges of lime.</span><br />
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<span style="font-family: "verdana" , sans-serif;">These are the key ingredients that make the turkey so saucy good!</span></div>
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<span style="font-family: "verdana" , sans-serif;">A melty cheese! </span></div>
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<span style="font-family: "verdana" , sans-serif;">The broiler melts the cheese and warms the tortilla all at once.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Linking to:</span><br />
<span style="font-family: "verdana" , sans-serif;">God's Growing Garden: <a href="http://www.godsgrowinggarden.com/2017/06/time-to-link-up-tuesdays-with-twist-218.html" target="_blank">Tuesdays with a Twist</a></span><br />
<span style="font-family: "verdana" , sans-serif;">Dizzy, Busy & Hungry: <a href="http://www.dizzybusyandhungry.com/wined-wednesday-196/" target="_blank">Wine'd Down Wednesday</a></span><br />
<span style="font-family: "verdana" , sans-serif;">The lazy Gastronome: <a href="http://www.lazygastronome.com/whats-dinner-sunday-link-103/" target="_blank">What's for Dinner?</a></span><br />
<span style="font-family: Verdana, sans-serif;">The Tumbleweed Contessa: <a href="http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-229/" target="_blank">What'd You Do This Weekend?</a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com1tag:blogger.com,1999:blog-9201938420543021228.post-24090546461607593922017-04-24T00:00:00.000-05:002017-04-24T00:00:30.315-05:00Masonable Mondays #7 - Cheesecake<span style="font-family: "verdana" , sans-serif;">Welcome to Masonable Mondays #7! I know it has been a while. I am sorry about that. But I think this #Masonable will make it up to you. Have you seen those new cheesecake snacks? They sell them as a divided cup with cheesecake filling on one side and chocolate, caramel or cherry topping on the other. What a perfect idea for a masonable! Now I decided to use cottage cheese to make my cheesecake snacks. I had recently seen a Dr. Oz show that boasted the nutritional values of cottage cheese. It is a great source of both protein and calcium. When you blend it up smooth it looks more like yogurt and can be used in both sweet and savory recipes. It works beautifully in these cheesecake masonables. Perfect for a snack, breakfast or dessert! I sweetened it with maple syrup, vanilla and lemon zest. It has that classic cheesecake flavor. </span><span style="font-family: "verdana" , sans-serif;">But just think about it, the possibilities are endless. You can use light cottage cheese, neufchatel or cream cheese if you like. Any cheesecake flavor you can imagine can be adapted to a masonable. Whether you enjoy fruit toppings or indulgent rich mix-ins. You are just limited by your imagination. Here are a few ideas to get you started.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Top with any combination of fresh or frozen fruit. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I chose thawed frozen dark cherries today. </span><span style="font-family: "verdana" , sans-serif;">But try blueberries, peaches or strawberries. </span><span style="font-family: "verdana" , sans-serif;">Heck top with jam or pie filling if you like.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Oreo! Try stirring in or topping with crushed oreos </span></div>
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<span style="font-family: "verdana" , sans-serif;">or spoon cheesecake filling on thin oreos.</span><br />
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<span style="font-family: "verdana" , sans-serif;">What about Amaretto? Substitute Almond liquor or extract for vanilla or maple syrup. </span><span style="font-family: "verdana" , sans-serif;">Top with toasted almonds and serve with Italian Amaretti cookies.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Or Peanut Butter Cup!? Stir in peanut butter and drizzle with melted chocolate. Or keep it simple and just chop up some Reese's peanut butter cups.</span><br />
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<span style="font-family: "verdana" , sans-serif;">So many ideas come to mind. I hope you will try this recipe or create your own. Be sure to let me know what you put in your </span><span style="font-family: "verdana" , sans-serif;">Cheesecake Masonable.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cheesecake Masonable</span><br />
<span style="font-family: "verdana" , sans-serif;">Makes 4 - 1/2 cup servings</span><br />
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<span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">4 wide mouth half pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">4 empty fruit cup</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
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<span style="font-family: "verdana" , sans-serif;">2 cups cottage cheese (4% milkfat, small curd)</span><br />
<span style="font-family: "verdana" , sans-serif;">3 Tbsp. real maple syrup</span><br />
<span style="font-family: "verdana" , sans-serif;">1-1/2 tsp. vanilla</span><br />
<span style="font-family: "verdana" , sans-serif;">zest of small lemon</span><br />
<span style="font-family: "verdana" , sans-serif;">20 frozen dark cherries, thawed</span><br />
<span style="font-family: "verdana" , sans-serif;">24 Honey Nut Thins, Honey Cinnamon flavored</span><br />
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<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
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<span style="font-family: "verdana" , sans-serif;">Place cottage cheese, maple syrup, vanilla and lemon zest in a blender container. Blend until smooth. Divide into 4 wide mouth half pint mason jars. Top with five cherries or toppings of you choice. Place lid on top of the jar. Stack six nut thins on lid. Place fruit cup inverted on top of nut thins and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Note: You can reduce the serving size and calories by making </span><span style="font-family: "verdana" , sans-serif;">6 - 1/3 cup servings. That is almost one a day for an entire week. Yum!</span><br />
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<span style="font-family: "verdana" , sans-serif;">By the way, in case you're wondering. The Honey Cinnamon Nut Thins are AMAZING! </span><span style="font-family: "verdana" , sans-serif;">They taste buttery and have that cinnamon roll or pancake </span></div>
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<span style="font-family: "verdana" , sans-serif;">flavor thing going for them. </span></div>
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<span style="font-family: "verdana" , sans-serif;">But you can use graham crackers or any dippers you prefer.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Picture of a not so thawed cherry.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com0tag:blogger.com,1999:blog-9201938420543021228.post-4716115361856177012017-01-30T12:30:00.001-06:002017-01-30T12:30:40.779-06:00Instant Pot Piri Piri Chicken and Rice<span style="font-family: "verdana" , sans-serif;">I am so excited! I made Piri Piri Chicken in the Instant Pot!!!! The rice too! All at once, under pressure for just 4 minutes. If you are new to my blog I am a little Piri Piri obsessed. This is maybe the eleventh post I have written? Piri Piri is Portuguese in origin and popular in South Africa. </span><span style="font-family: "verdana" , sans-serif;">It is used as a sauce, marinade or seasoning. </span><span style="font-family: "verdana" , sans-serif;">Recipes vary but the common ingredients are bird's eye chilies, lemon, oil, red bell peppers and garlic. It is so delicious! You have to try something made with Piri Piri. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Well let's back up a bit. After my post for </span><span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2016/11/instant-pot-pork-chops-and-celery-rice.html" target="_blank">Instant Pot </a></span><span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2016/11/instant-pot-pork-chops-and-celery-rice.html" target="_blank">Pork Chops and Celery Rice</a> someone asked, "Can you use chicken?" I had to respond I don't know? So immediately I tried the technique with chicken cutlets and mushrooms. The chicken was perfectly tender but maybe a little drier than I liked. It was not moist but not dry either. So I thought a marinade would fix that. That is where Piri Piri came to mind. I really like the flavor of Piri Piri and most restaurants that serve it always offer rice as a side. It would be perfect for this technique. It worked so great! The rice was fluffy and the chicken flavorful and moist. I made my own Piri Piri sauce but you can buy bottled sauce at some grocery stores. I have seen the Nando's brand at my store. I like making my own because I can control the heat. You can use whatever hot peppers you like. Can't find bird's eye chilies? Use jalapenos or serranos. I find that as a raw sauce it is spicy but when cooked it is not that hot. The sweetness of the peppers come out when cooked. In fact, I think kids would probably enjoy the chicken and the adults can add the raw sauce for heat. It was so good! I only did two cutlets this time but I have cooked up to six without a problem.</span><span style="font-family: verdana, sans-serif;"> I wish I had some thin cut boneless pork chops because I am dying to try that too. I think it would be so tasty! I hope you will give Piri Piri and this #InstantPot recipe a try. Thanks for visiting today. I really appreciate it.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Instant Pot Piri Piri Chicken and Rice</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
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<span style="font-family: "verdana" , sans-serif;">4 chicken cutlets or 2 chicken breast, butterflied</span><br />
<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html" target="_blank">Piri Piri Sauce</a> <<<i>Click here for recipe</i></span><br />
<span style="font-family: "verdana" , sans-serif;">Olive oil cooking spray</span><br />
<span style="font-family: "verdana" , sans-serif;">1-3/4 cups water</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup uncooked long grain white rice</span><br />
<span style="font-family: "verdana" , sans-serif;">1-1/2 tsp. chicken bouillon</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp. <a href="http://soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-seasoning.html" target="_blank">Piri Piri Seasoning</a> </span><span style="font-family: "verdana" , sans-serif;"><<<i>Click here for recipe</i></span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 tsp. turmeric</span><br />
<span style="font-family: "verdana" , sans-serif;">1 clove garlic, minced</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup frozen peas</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup red onion, finely chopped</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup red bell pepper, finely chopped</span><br />
<span style="font-family: "verdana" , sans-serif;">Kosher salt, to taste</span><br />
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<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
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<span style="font-family: "verdana" , sans-serif;">Marinate chicken in Piri Piri Sauce for 30 minutes. Keep refrigerated until ready to cook.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Place Instant Pot on Saute. When hot spray or drizzle with olive oil, brown chicken on one side only. Remove chicken and turn off heat. Add water, stir well scrapping up any brown bits off the bottom of the pot. Add rice, seasonings and garlic stir to combine. Arrange peas, onion and bell pepper on top of rice, then chicken. Cook at high pressure for 4 minutes. Turn off and let rest 5 minutes before performing a quick release. Remove Chicken and f</span><span style="font-family: "verdana" , sans-serif;">luff rice with a fork. Taste for seasoning, adjust if necessary and serve. If you enjoy spicy foods serve with a little extra Piri Piri Sauce.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Don't have an Instant Pot or a pressure cooker? </span></div>
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<span style="font-family: "verdana" , sans-serif;">Try these recipes for the grill and microwave:</span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html" target="_blank">Piri Piri Chicken</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2015/03/microwave-spiced-rice.html" target="_blank">Microwave Spiced Rice</a></span></div>
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<span style="font-family: "verdana" , sans-serif;">Want a side or topping to accompany this dish. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Check out these older posts:</span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2015/03/broccoli-with-sweet-soy-glaze.html" target="_blank">Broccoli with Sweet Soy Glaze</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-mushrooms.html" target="_blank">Piri Piri Mushrooms</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-mushroom-burgers.html" target="_blank">Piri Piri Squash</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2015/06/piri-piri-ribeye-dinner.html" target="_blank">Piri Piri Grilled Asparagus</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2015/05/spicy-cilantro-coleslaw.html" target="_blank">Spicy Cilantro Coleslaw</a></span></div>
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com0tag:blogger.com,1999:blog-9201938420543021228.post-45178821724764124132017-01-25T11:12:00.000-06:002017-01-25T11:12:01.052-06:00Instant Pot Creamy Macaroni and Cheese<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">When I first started researching recipes for the instant pot Mac and Cheese recipes were popping up everywhere. People boasting it was so easy even their children can prepare it. I looked at them all but which one to choose? I already have an easy stove top recipe that I love. Well last night I tried adapting it to the instant pot. It worked perfectly! Everyone is right it is so easy and fast. The best part is you don't have to drain the pasta or use multiple pots. My version is a little different from the recipes I have seen. It uses store bought Alfredo to achieve a creamy cheesy sauce. You can use any brand, light styles, four cheese flavors or even the Alfredo sauce from the refrigerator section. Size of the sauce doesn't seem to matter much either; 10, 15 or 16 ounces work with similar results. So give it a try and make it you own. Use any blend of cheese you like or any shape of pasta you have on hand. Just cook for half of the recommended time on the package. Be careful when using quick release. I didn't have any sputtering with this amount of pasta but if you double the recipe you might? So use caution maybe let release naturally for a minute or two. I left the pot on warm while stirring in the cheese, but I turned it off once everything was smooth and cheesy. It kept warm covered on OFF until the chicken I baked rested for 10 minutes. Such an easy, delicious main dish or side from the instant pot. I see making this more often than I should. I hope you enjoy it as much as we did.</span><br />
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<span style="font-family: "verdana" , "sans-serif";">Instant Pot Creamy Macaroni and Cheese</span></div>
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<span style="font-family: "verdana" , "sans-serif";">Makes 2 to 3 main-dish or 4 to 6 side-dish servings<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif";">Ingredients<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cups water</span><br />
<span style="font-family: "verdana" , sans-serif;">2 cups </span><span style="font-family: "verdana" , sans-serif;">(8 oz) elbow macaroni, uncooked</span></div>
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<span style="font-family: "verdana" , "sans-serif";">1 (16 oz) jar Alfredo sauce<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif";">1/2 cup milk<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif";">1/2 tsp. freshly ground black pepper<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif";">1/4 tsp. kosher salt<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif";">1/4 tsp. ground red pepper (optional, might be too spicy for children)<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif";">2 cups (8 oz) sharp Cheddar cheese, shredded</span></div>
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<span style="font-family: "verdana" , "sans-serif";">Directions<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif";">Add 2 cups water to instant pot, stir in macaroni. Secure with lid and set to sealing. Cook at high pressure for 4 minutes or half of the time recommended on the package. Perform a quick release. Use caution, pasta can sometimes foam up a bit and spray out of the vent. </span><span style="font-family: "verdana" , "sans-serif";">Stir macaroni breaking up any clumps. Stir in </span><span style="font-family: "verdana" , sans-serif;">Alfredo sauce, milk, black pepper, salt, red pepper (if using) and </span><span style="font-family: "verdana" , sans-serif;">cheese. Stir until cheese is melted and serve.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Tip: Add milk to empty Alfredo sauce jar, replace lid and shake. Pour every drop of milk and sauce mixture into pot.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Variations: Use any cheese or blend of cheeses you like. This recipe is very customizable. Works with many shapes of pasta too. Use shells or penne, just cook for half of the time recommended on the package.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Want a lighter version? Use skim milk, light Alfredo sauce and 2% cheese. It is still delicious.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Don't have a instant pot or pressure cooker? Check out this stove top version here: <u><a href="http://soupspiceeverythingnice.blogspot.com/2013/07/creamy-mac-and-cheese.html" target="_blank">Creamy Mac and Cheese</a></u></span><br />
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com0tag:blogger.com,1999:blog-9201938420543021228.post-82583526655254977552016-12-01T23:28:00.001-06:002016-12-01T23:40:22.706-06:00Instant Pot Creole Pasta<span style="font-family: "verdana" , sans-serif;">Back in the 90's when I worked in downtown Shreveport, we would often go to Pete Harris Cafe for their weekly lunch specials. Their specials were some of the best soul food around. Specials like chicken fried steak, smothered pork chops, fried fish and potato salad every Friday. All served with </span><span style="font-family: "verdana" , sans-serif;">sides like </span><span style="font-family: "verdana" , sans-serif;">greens, black eye peas, corn bread and peach cobbler for dessert. One of their more unique specials was</span><span style="font-family: "verdana" , sans-serif;"> creole spaghetti. It was a plate full of spaghetti with a rusty red sauce, smoked sausage, peppers and onions. It was so different, I had never seen anything quite like it. The cafe is long gone and I have tried replicating the recipe many times. I have made it stove-top with different shaped pastas, in one pot or multiple pots. I have used different brands of pasta sauce and sausage, it always turns out delicious. I have tried low sodium versions with canned Italian tomatoes and even substituting frozen onion and pepper blend, still so very good. Recently I tried adapting the recipe to the Instant Pot. </span><span style="font-family: "verdana" , sans-serif;">I used the one pot pasta technique and it worked perfectly. Such a savory, smoky and delicious pasta dish with tons of creole flair! I like using the Instant Pot. It was a set it and forget method, no stirring. A few pieces of pasta that came in contact with the bottom of the pot got a little brown so I suggest patting the pasta into the liquid or stirring it into the top only just to be safe. This is a fast weeknight meal I will keep making in the Instant Pot. I hope you will too.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Instant Pot Creole Pasta</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4 to 6</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Olive oil</span><br />
<span style="font-family: "verdana" , sans-serif;">1 lb smoked sausage</span><span style="font-family: "verdana" , sans-serif;">, sliced</span><span style="font-family: "verdana" , sans-serif;"> (I used </span><span style="font-family: "verdana" , sans-serif;">Richard's</span><span style="font-family: "verdana" , sans-serif;"> T</span><span style="font-family: "verdana" , sans-serif;">urkey Sausage)</span><br />
<span style="font-family: "verdana" , sans-serif;">2 medium onions, sliced</span><br />
<span style="font-family: "verdana" , sans-serif;">2 bell peppers, sliced</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp. Cajun Seasoning, or to taste (I used </span><span style="font-family: "verdana" , sans-serif;">Extra Spicy Mrs. Dash)</span><br />
<span style="font-family: "verdana" , sans-serif;">1 jar (28 oz.) Pasta Sauce, traditional flavor (I used low sodium Organic)</span><br />
<span style="font-family: "verdana" , sans-serif;">1 box (16 oz.) of spaghetti or pasta (I used penne)*</span><br />
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<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
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<span style="font-family: "verdana" , sans-serif;">Place instant pot on saute. When hot drizzle with a little olive oil and add sausage. Brown sausage on each side. Add onions</span><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;">and</span><span style="font-family: "verdana" , sans-serif;"> peppers, sprinkle with Cajun seasoning. Stir to separate onions slices and combine ingredients. Turn off instant pot and add pasta sauce</span><span style="font-family: "verdana" , sans-serif;">,</span><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;">one jar full of water </span><span style="font-family: "verdana" , sans-serif;">and </span><span style="font-family: "verdana" , sans-serif;">pasta</span><span style="font-family: "verdana" , sans-serif;">. Stir to combine, scrapping the bottom of the pot. Pat down ingredients so that pasta is submerged in liquid. Cover pot and set to sealing, cook at high pressure for half of the time recommended on the pasta packaging (6 minutes for penne). When done turn off pot and let rest 1 minute before performing a quick release. Stir and serve.</span><br />
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<span style="font-family: "verdana" , sans-serif;">*Note: If you prefer saucy pasta use less pasta, about 12 oz.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u>Stove Top Directions</u>:</span></div>
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<span style="font-family: "verdana" , sans-serif;">Bring a large pot of water to boil for the spaghetti or pasta of your choice. In another large pot, saute onions, peppers and turkey sausage. Sprinkle with Cajun seasoning. Add pasta sauce, bring to a boil and lower heat to just simmering. Cover pot and stir occasionally. Simmer for 15 minutes to let flavors blend and until pasta is done. Drop spaghetti and cook according to package. Drain pasta and toss with some of the sauce. Top with remaining sauce to serve.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u>One Pot Stove Top Directions</u>:</span><br />
<span style="font-family: "verdana" , sans-serif;">In a large pot, saute onions, peppers and turkey sausage. Sprinkle with Cajun seasoning. Add pasta, pasta sauce and one jar full of water. Bring to a boil and lower heat to just simmering. Cover pot and stir occasionally. Simmer for 15 to 20 minutes </span><span style="font-family: "verdana" , sans-serif;">until pasta is cooked to your taste and</span><span style="font-family: "verdana" , sans-serif;"> flavors have blended.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u>Low Sodium Version</u>:</span><br />
<span style="font-family: "verdana" , sans-serif;">Substitute low sodium pasta sauce or 2 - 15 oz. cans of no salt added Italian tomatoes pulsed in a blender. Use Extra Spicy Mrs. Dash instead of Cajun Seasoning.</span><br />
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com0tag:blogger.com,1999:blog-9201938420543021228.post-2722953702647960492016-11-02T17:40:00.000-05:002016-11-02T22:44:39.553-05:00Instant Pot Pork Chops and Celery Rice<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">I still have a lot to learn about cooking with a pressure cooker. First lesson write down what works immediately and repeat. Keep notes on what works and what does not. Recently my dear sister and I tried a childhood favorite recipe in the Instant Pot. <a href="http://soupspiceeverythingnice.blogspot.com/2013/12/pork-chops-and-rice.html" target="_blank">Pork Chops and Rice</a> is a baked one pan dish that my family has been making for years. It was my dad's favorite and he could even make it on his own. I just knew it would be great in the instant pot. And it was! We used very thin pork chops and they were fork tender in the time it took to cook the rice. I used beef bone broth I made in the Instant Pot and it was so delicious. So when I went to make it again to photograph for the blog I bought thicker boneless pork chops. I thought I would get similar results. Right? No! Not right! Just that little 1/4" in thickness made a big difference. They were tough. So I held on to this post and the photos to try one more time to make sure the thin chops would work a second time. I am glad to report the thin chops were perfect yet again. I think I might even like the Instant Pot version better. I like that the pork is moist and very tender. I will definitely keep making it in the Instant Pot in the future. I hope you will too, just make sure to buy thin cut chops. The 1/2" chops in the photos were too thick and tough. The thinner the better for this method.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Instant Pot Pork Chops and Celery Rice<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Serves 4</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span></div>
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<span style="font-family: "verdana" , sans-serif;">Olive oil</span></div>
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<span style="font-family: "verdana" , sans-serif;">4 or 5 boneless pork chops (thin cut)<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup long grain white rice, dry uncooked<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">4 to 6 stalks celery, sliced<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1-3/4 cups beef or chicken bone broth (or stock in a box)<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Kosher salt, black pepper </span><span style="font-family: "verdana" , sans-serif;">and </span><span style="font-family: "verdana" , sans-serif;">red pepper flakes,</span><span style="font-family: "verdana" , sans-serif;"> to taste</span></div>
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<span style="font-family: "verdana" , sans-serif;">Directions</span></div>
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<span style="font-family: "verdana" , sans-serif;">Place Instant Pot on Saute. Season both sided of pork chops with salt, pepper and red pepper flakes. Add a little olive oil to pot, brown pork chops on one side only. Remove pork chops and turn off heat. Add rice and broth, stir well scrapping up any brown bits off the bottom of the pot. Arrange celery on top of rice, then pork chops. Cook at high pressure for 4 minutes. Turn off and let rest 5 minutes before performing a quick release.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Note: Don't have a pressure cooker? Try the baked version. Get the recipe <a href="http://soupspiceeverythingnice.blogspot.com/2013/12/pork-chops-and-rice.html" target="_blank">[Here]</a>.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Too thick!</span></td></tr>
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com36tag:blogger.com,1999:blog-9201938420543021228.post-13709041402455127052016-10-02T23:10:00.000-05:002016-10-02T23:10:23.639-05:00Masonable Mondays #6 - Savory Yogurt and Granola<span style="font-family: "verdana" , sans-serif;">Welcome to Masonable Mondays #6! Have you seen all the savory yogurts with crunchy toppings out there lately? I liked the idea so I tried Chobani's Pineapple one and loved it. I liked it enough to try to re-create it. So for today's </span><br />
<span style="font-family: "verdana" , sans-serif;">#MasonableMondays I am sharing my version of </span><span style="font-family: "verdana" , sans-serif;">Pineapple Yogurt with Savory Granola. There is really no recipe here except for the granola. If you have access to savory granola options you will not have to cook a single thing. It is as simple as layering crushed pineapple, yogurt and granola in a jar. For my #Masonable I decided to make my own granola. The Chobani flip had a spicy savory granola with almonds and pepitas. The spicy element was chipotle. So I tried to replicate that flavor in my granola. The Domestic Geek came to the rescue. She had a savory granola that featured almonds and a little chipotle powder. So I adapted her recipe and added pepitas. It turned out so good. It is so good with the pineapple flavor. Truth be known, I almost ate it all by the handful before I could fill my mason jars and fruit cups. It is that good! It is great on salads as a crunchy topping too. I think this is another great way to eat oatmeal. I see lots of savory granola and yogurt in my future. I hope you will give it a try too.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Pineapple Yogurt with Savory Granola</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
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<span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1 wide mouth pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 empty fruit cup</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
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<span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;">1/2 cup crushed pineapple, drained</span><br />
<span style="font-family: "verdana" , sans-serif;">5 to 6 oz. plain non-fat Greek yogurt</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup </span><span style="font-family: "verdana" , sans-serif;">Savory Granola with Almonds and Pepitas</span><span style="font-family: "verdana" , sans-serif;"> (recipe below)</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Directions</span><br />
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<span style="font-family: "verdana" , sans-serif;">Place pineapple in a pint size wide mouth mason jar. </span><span style="font-family: "verdana" , sans-serif;">Top with </span><span style="font-family: "verdana" , sans-serif;">yogurt. </span><span style="font-family: "verdana" , sans-serif;">Place granola in re-cycled fruit cup. </span><span style="font-family: "verdana" , sans-serif;">Place cup in the top of mason jar. Secure with mason jar lid and ring.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Note: If you like a little sweetness, you can add a drizzle of honey or agave. Or substitute vanilla or pineapple flavored Greek yourt.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Savory Granola with Almonds and Pepitas</span><br />
<span style="font-family: "verdana" , sans-serif;">Adapted from the <a href="https://www.youtube.com/watch?v=BuXTgy7pzNg" target="_blank">Domestic Geek</a></span><br />
<span style="font-family: "verdana" , sans-serif;">Makes 4 cups</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
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<span style="font-family: "verdana" , sans-serif;">2 cups old-fashioned oats</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp. chipotle powder</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp. smoked paprika</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp. garlic powder</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp. salt</span><br />
<span style="font-family: "verdana" , sans-serif;">1 egg white</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup olive oil</span><br />
<span style="font-family: "verdana" , sans-serif;">2 Tbsp. maple syrup</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup raw pepitas (pumpkin seeds)</span><br />
<span style="font-family: "verdana" , sans-serif;">3/4 cup Blue Diamond Jalapeno Smokehouse Almonds</span><br />
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<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
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<span style="font-family: "verdana" , sans-serif;">Preheat oven to 350°F. In a large bowl combine oats, chipotle powder, smoked paprika, garlic powder and salt. Stir well. In a small bowl whisk egg white, olive oil and maple syrup. Pour wet ingredients into dry ingredients and stir until they are well coated. Spread mixture in a single layer onto a parchment-lined baking sheet. Bake for 20 minutes. Stirring every 10 minutes. Add pepitas and cook 10 more minutes, stirring every five minutes. Once the granola has cooled, mix in almonds. Store in an airtight container.</span><br />
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com0tag:blogger.com,1999:blog-9201938420543021228.post-54674738578395357202016-10-02T12:06:00.002-05:002016-10-02T12:06:45.246-05:00Recipe Review: Baked Oatmeal<span style="font-family: "verdana" , sans-serif;">I finally found a way to prepare oatmeal that I enjoy! I have never been a fan of hot oatmeal. Oatmeal cookies yes but then again I would choose a chocolate chip cookie over oatmeal every time. But thanks to the Domestic Geek I discovered I love oatmeal in the form of a warm baked muffin (and granola but that is for another post).</span><br />
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<span style="font-family: "verdana" , sans-serif;">I am sure you have heard me mention the Domestic Geek before. She is a very creative YouTuber that has the best mostly healthy, easy recipes and meal prep ideas. This week I decided to try her <a href="https://www.youtube.com/watch?v=VkaVTQXLA90" target="_blank">Baked Oatmeal</a> recipe. I am hooked! This is how oatmeal should be consumed. They are low in fat because she uses apple sauce. They bake up moist and chewy in the center, crisp and crunchy on top. Much better than soggy oatmeal, in my humble opinion. The best part of the recipe is that you can change it up so many ways. She made Blueberry Coconut, Chocolate Almond and Cranberry Pistachio. I made Mixed Berry, Chocolate Hazelnut and Toffee Pecan. That is six ideas to top your oatmeal! Variety is the spice of life right?</span><br />
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<span style="font-family: Verdana, sans-serif;">For the original recipe check out the Domestic Geek's video <a href="https://www.youtube.com/watch?v=VkaVTQXLA90" target="_blank">[Here]</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;">This is how I topped mine.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u><b>Mixed Berry</b></u></span></div>
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<span style="font-family: Verdana, sans-serif;">Top with a mixed berry dried fruit blend with blueberries, cranberries and raisins. Next time I will stir the dried berries in a bit. </span><span style="font-family: Verdana, sans-serif;">I found that </span></div>
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<span style="font-family: Verdana, sans-serif;">because of the sugar content some got a little dark for my taste.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u><b>Chocolate Hazelnut</b></u></span></div>
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<span style="font-family: Verdana, sans-serif;">Top with chopped Hazelnuts and semi-sweet chocolate chips.</span></div>
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<span style="font-family: Verdana, sans-serif;">Tastes like Nutella on top of your oatmeal. Yum!</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Toffee Pecan</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">Topped with Heath toffee baking bits and chopped pecans. </span></div>
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<span style="font-family: Verdana, sans-serif;">This was my favorite! It was so so good! </span><span style="font-family: Verdana, sans-serif;">Tastes like </span></div>
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<span style="font-family: Verdana, sans-serif;">pecan praline topping. </span><span style="font-family: Verdana, sans-serif;">You have to make this one!</span></div>
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<span style="font-family: Verdana, sans-serif;">*Note: Spray the muffin tins or cupcake liners. </span></div>
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<span style="font-family: Verdana, sans-serif;">The oatmeal will stick if you don't.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com0tag:blogger.com,1999:blog-9201938420543021228.post-19185901093825003092016-08-29T00:00:00.000-05:002016-08-29T08:41:19.900-05:00Masonable Mondays #5 - Snickerdoodle Hummus<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">Welcome to Masonable Mondays #5! Today I made a salty, sweet and healthy Snickerdoodle Hummus Masonable. I have been making this snickerdoodle hummus for years. It</span><span style="font-family: "verdana" , sans-serif;"> is amazing! It tastes and smells just like snickerdoodle cookies! The secret is cinnamon and almond butter instead of tahini. </span><span style="font-family: "verdana" , sans-serif;">I made my own almond butter this weekend. I used my </span><a href="http://soupspiceeverythingnice.blogspot.com/2014/08/almond-toffee-butter.html" style="font-family: verdana, sans-serif;" target="_blank">Almond Toffee Butter</a><span style="font-family: "verdana" , sans-serif;"> recipe and just omitted the toffee pieces. But you can use store bought, I know I have many many times. Even some of the friends I shared the recipe with used peanut butter and said it was delicious. If you haven't tried a sweet hummus this should definitely be the one you try. It is so good with sliced apples and carrots. The carrots will remind you of glazed carrots. I really like the salty pretzel crackers with it too. It has that salty sweet thing going for it. The #Masonable is the perfect container to pack all these yummy companions into a easy to carry snack or dessert. It is just sweet enough to satisfy your sweet tooth. So grab a mason jar and a fruit cup and get prepping.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Snickerdoodle Hummus Masonable</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
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<span style="font-family: "verdana" , sans-serif;">1 wide mouth pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">2 empty fruit cups</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Carrot sticks</span><br />
<span style="font-family: "verdana" , sans-serif;">Apple slices*</span><br />
<span style="font-family: "verdana" , sans-serif;">Snickerdoodle Hummus (recipe below)</span><br />
<span style="font-family: "verdana" , sans-serif;">Pretzel chips or crackers</span><br />
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<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Add carrots and apples to the bottom of the mason jar. Add fruit cup and place hummus in cup. Add lid and stack pretzels on top of lid. Top with inverted fruit cup and secure with mason jar ring. Store in refrigerator until ready to eat.</span><br />
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<span style="font-family: "verdana" , sans-serif;">*Note: To prevent apple slices from turning brown toss in lemon juice before adding to the jar.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Snickerdoodle Hummus</span></div>
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<span style="font-family: "verdana" , sans-serif;">Makes about 1-1/2 cups; 12 – 2 Tbsp servings</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 (15 oz) can low sodium garbanzo beans<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 Tbsp. almond butter<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 Tbsp. maple syrup <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">1 Tbsp. brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">1/2 tsp. cinnamon, ground<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">Directions<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">Drain garbanzo beans reserving
liquid. Place garbanzo beans in a food processor along with almond butter, maple
syrup, brown sugar, and cinnamon. Pulse for about 1 minute until all
ingredients are thoroughly combined. Slowly drizzle in reserved liquid (you
will not need all of it, approx. 1/3 cup) until the dip is smooth and desired
consistency. Transfer to a bowl and store in the refrigerator until ready to serve.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">To serve try garnishing with a sprinkle of cinnamon and a drizzle of maple syrup. Surround hummus with </span><span style="font-family: "verdana" , sans-serif;">apple slices, carrots and/or pretzel crackers</span><span style="font-family: "verdana" , sans-serif;">.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">Nutritional Info per Serving: Calories
71.8; Total Fat 2.0 g; Saturated Fat 0.2 g; Polyunsaturated Fat 0.5 g; Monounsaturated
Fat 1.1 g; Cholesterol 0.0 mg; Sodium 105.7 mg; Potassium 91.7 mg; Total
Carbohydrate 12.3 g; Dietary Fiber 1.7 g; Sugars 3.5 g; Protein 2.1 g</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Linking to:</span><br />
<span style="font-family: "verdana" , sans-serif;">Tumbleweed Contessa - <a href="http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-186/" target="_blank">What'd You Do This Weekend?</a></span><br />
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com2tag:blogger.com,1999:blog-9201938420543021228.post-33524995160771501092016-08-24T23:36:00.001-05:002016-08-25T14:54:45.002-05:00Instant Pot Spicy Beef Vegetable Soup<span style="font-family: "verdana" , sans-serif;">I have made this Spicy Beef Vegetable Soup sooooo many times. Too many to count in fact. At one point I would make it just about once a week. It is so easy to throw together. I usually make it on the stove. Well let me tell you it just got faster to make too! I made it in the instant pot tonight and it was so easy and super fast. And, and, it did not heat up the kitchen! I didn't have to stir anything. I just waited for the beep and did a quick release. </span><span style="font-family: "verdana" , sans-serif;">Delicious and very simple! Taste like it cook for a long time, all the flavors were perfectly blended. I can't wait to enjoy the leftovers, they make a great lunch.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">You can play around with the ingredients too. I can't tell you how many of my soup recipes start as a variation of this one soup. </span><span style="font-family: "verdana" , sans-serif;">My </span><a href="http://soupspiceeverythingnice.blogspot.com/2015/09/stuffed-zucchini-soup.html" style="font-family: verdana, sans-serif;" target="_blank">Stuffed Zucchini Soup</a><span style="font-family: "verdana" , sans-serif;">, </span><a href="http://soupspiceeverythingnice.blogspot.com/2013/01/moussaka-soup.html" style="font-family: verdana, sans-serif;" target="_blank">Moussaka Soup</a><span style="font-family: "verdana" , sans-serif;"> and </span><a href="http://soupspiceeverythingnice.blogspot.com/2014/03/barbecue-pork-and-vegetable-soup.html" style="font-family: verdana, sans-serif;" target="_blank">Barbecue Pork and Vegetable Soup</a><span style="font-family: "verdana" , sans-serif;"> all started as a variation of this recipe. I look forward to adapting some of them to the pressure cooker one day too. I hope this recipe will inspire you to make some soup in your pressure cooker soon.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Instant Pot Spicy Beef Vegetable Soup</span><br />
<span style="font-family: "verdana" , sans-serif;">Makes 6 to 8 servings</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1 lb. lean ground beef</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup chopped onion</span><br />
<span style="font-family: "verdana" , sans-serif;">27 oz. spaghetti sauce</span><br />
<span style="font-family: "verdana" , sans-serif;">3 1/2 cups water</span><br />
<span style="font-family: "verdana" , sans-serif;">16 oz. frozen mixed veggies</span><br />
<span style="font-family: "verdana" , sans-serif;">10 oz. diced tomatoes and green chilies, undrained</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup sliced celery</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp. beef bouillon</span><br />
<span style="font-family: "verdana" , sans-serif;">1 bay leaf</span><br />
<span style="font-family: "verdana" , sans-serif;">Kosher salt </span><span style="font-family: "verdana" , sans-serif;">and </span><span style="font-family: "verdana" , sans-serif;">black pepper, to taste</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Place Instant Pot on saute, drizzle with a little olive oil add beef and onion. Brown stirring occasionally, season beef and onion mixture with salt and black pepper. Add remaining ingredients and set to cook at high pressure for 4 minutes. When cooking cycle is complete let sit 1 minute and perform a quick release. Remove bay leaf and serve.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">For Crockpot and Stovetop directions <a href="http://soupspiceeverythingnice.blogspot.com/2012/10/spicy-beef-vegetable-soup.html" target="_blank">[Click Here]</a>.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">For a Low Sodium version make the following substitutions: Low sodium pasta sauce, no salt added Rotel tomatoes and use 3-1/2 cups unsalted beef stock for water and bouillon.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com0tag:blogger.com,1999:blog-9201938420543021228.post-41610397321310997732016-08-24T15:17:00.000-05:002016-10-16T22:12:00.793-05:00Instant Pot “Sake” Special Ramen<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Last Wednesday was
an unusual day for me. I guess I was feeling adventurous? First I did something
different with my hair when I went to the salon. Then I went to our sushi restaurant (Sake Sushi) and did not order sushi. I always get sushi? But this time, I got ramen off
of the daily specials. It was a first for me. I have never had real proper
ramen, just the cheap packaged ramen. I was really impressed. The broth was creamy looking not clear. And the first bite well it was almost smoky and definitely savory. So good! The bowl was beautiful too, loaded with lots of flavorful toppings; like nori, green onion, fish cake (another first), perfect grilled chicken and a ramen egg. The RAMEN EGG! Oh my gosh! I was so surprised with that savory, salty little egg. It was so good! I can’t wait to
go to a ramen house one day. I really loved it! So when I got home I started to do
some research.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "verdana" , sans-serif;">I started by searching for instant pot recipes. Wait! <i>Did I tell you dear sister bought an instant pot during the Amazon Prime Day sale. She is keeping it at my house. [Smile] So that means I got a new toy. I have been using it more than I thought I would. So look forward to more instant pot recipes in the future. This being the very first. </i>Anyway... I knew I wanted to make the eggs and the broth in the instant pot. I found a few recipes but the broth did not look the same. So I kept searching. In the end, I used a little bit of every ramen recipe I
read or watched to make this ramen. I made sure to roast the bones like one
recipe said to do. I added chicken bones to mellow the flavor like another recipe
suggested. I made sure to brown the onions like another recipe insisted. I added dried
mushrooms for umami as one recipe recommended. I made sure to stir the broth
breaking up the bones to get that creamy broth rather than a clear liquid. I
seasoned the broth with the flavors of Japanese soup base as another blog
suggest. I used mirin, tamari, and instant dashi for the kombu and bonito
flavors. It turned out so good! Very close to the inspiration ramen I had at Sake Sushi. I even made the ramen egg too. I need to work on my technique with this one. The flavor is spot on but as you will see in the photos the shape and color was uneven. I made the mistake of putting something on top to weight it down in the marinade. So one side was squished and had less color and therefore flavor. Don't weight it down! I have four in the frig right now secured with a rubber band and hanging from a chopstick across a plastic container. I feel this is going to turn out much better. My favorite parts of this ramen is the broth, ramen egg and chicken; in that order. I think you should definitely make sure to put those ingredients in your bowl. Maybe add some green onion, not too much just a little sprinkle. The chicken was a surprise to me too. The mirin really added to the color and grill marks. I have never had grilled chicken turn out that attractive. I may start adding mirin to more marinades.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">This whole experience was a lot of fun. I made six - two cup containers of ramen broth. I put three in the freezer right away. So now I have it just waiting on me to have a craving. This was time consuming not instant as the title might suggest. But the instant pot was an invaluable tool to the process. It let me develop great flavor in less time and really made the broth spectacular. I see myself doing this again real soon. I hope you give it a try. If you have instant pot or ramen tips for me please comment. I would love to hear about your successes too.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Instant Pot
“Sake” Special Ramen</span><br />
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Makes 12 cups
of broth; 6 servings<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Ingredients<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><u>For ramen
eggs</u>:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">3 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">3 Tbsp.
reduced sodium tamari (or soy sauce)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">3 Tbsp. mirin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">9 Tbsp. water<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><u>For broth</u>:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">2 to 3 lbs.
pork neck bones<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">1 to 2 frozen
rotisserie chicken carcasses<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">1 Tbsp. canola
oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">1 large
yellow onion, sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">3” piece of
ginger, peeled and sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">2 large
cloves garlic, smashed and peeled<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">4 green
onions, whole<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">3 dried black
mushrooms<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">5 Tbsp.
reduced sodium tamari <o:p></o:p></span><span style="font-family: "verdana" , sans-serif;">(or soy sauce)</span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">2 Tbsp. mirin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">1 tsp. sesame
oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">1 tsp. miso
paste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">1 tsp.
instant dashi granules<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><u>For
grilled chicken</u>:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">2 boneless
skinless chicken breast<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Reduced
sodium tamari <o:p></o:p></span><span style="font-family: "verdana" , sans-serif;">(or soy sauce)</span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Mirin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Sesame oil <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><u>For ramen
bowl</u>:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">6 servings Ramen
noodles, boiled to package directions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Ramen broth<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><u>For
toppings</u>:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Ramen eggs,
halved<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Fish cake or
imitation crab, sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Toasted nori<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Grilled
chicken, sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">3 green onions,
sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Mushrooms, reserved
from broth and sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Directions<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><u>Ramen eggs</u>:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Combine tamari,
mirin and water in a plastic bag. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Place steam
rack inside the pressure cooker. Add exactly 1 cup of cool tap water into the
pot. Place eggs straight from the refrigerator in the center of the pot. Cook
at Low Pressure for 5 minutes*, then quick release (QR).<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">After quick
release, immediately take out the eggs and soak in ice bath to stop them from
cooking. Let them cool for 5 minutes or longer.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Gently peel
the eggs. Put the eggs in the sauce bag and close tightly. The eggs should be
submerged in the marinade. Marinate for at least 3-4 hours in the refrigerator.
I recommend overnight.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Take the eggs
out of the marinade and discard the marinade. Cut each egg in half to serve.
Enjoy the eggs as is or place them in your ramen bowl as a topping.<o:p></o:p></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">*Note: Want to know how to cook the eggs just like you like them. <a href="http://www.pressurecookrecipes.com/pressure-cooker-soft-hard-boiled-eggs/" target="_blank">[Click Here]</a> to learn how to cook soft, medium or hard boiled eggs in your pressure cooker.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://1.bp.blogspot.com/-0GCXlwmmUtg/V70vGwipj6I/AAAAAAAAGZY/dgnTIMOKYkMEa_PROcPKXcA35ESVhsroQCLcB/s1600/Ramen%2BEgg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-0GCXlwmmUtg/V70vGwipj6I/AAAAAAAAGZY/dgnTIMOKYkMEa_PROcPKXcA35ESVhsroQCLcB/s400/Ramen%2BEgg.jpg" width="400" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://2.bp.blogspot.com/-1qYAzlzvvGk/V70vf1EP3TI/AAAAAAAAGZo/2ESy1rr0y08q4m-9FfOCf9zPfKJKvUaFgCLcB/s1600/Ramen%2BEgg4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-1qYAzlzvvGk/V70vf1EP3TI/AAAAAAAAGZo/2ESy1rr0y08q4m-9FfOCf9zPfKJKvUaFgCLcB/s400/Ramen%2BEgg4.jpg" width="400" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<u style="font-family: verdana, sans-serif;">Ramen
broth</u><span style="font-family: "verdana" , sans-serif;">:</span><br />
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Preheat oven
to 400 degrees.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Place pork
neck bones in a roasting pan, season with sea salt and black pepper. Roast for
45 minutes, flip bones over and roast 30 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">In the last
few minutes of cooking time, place instant pot on saute. Add canola oil and
sliced onion. Cook the onions until brown on one side then flip to brown on the
other side. Stir to separate into rings and brown evenly. Turn off and add a
little water if necessary to prevent burning.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">When pork has
finished roasting, transfer the bones to instant pot with the onions. Immediately pour off fat and discard. Add
1-1/2 cups of the water to the pan, and use a spoon to scrape the browned bits
off the bottom of the pan.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Transfer the pan
drippings to instant pot with the onions. Add chicken bones, ginger, garlic,
green onions, and mushrooms. Add cool water to the max fill line. Set the
instant pot to cook under high pressure for 30 minutes. When cycle is complete
let rest 5 minutes and perform a quick release. Stir the pot really well.
Scraping the bottom of the pot and breaking up bones. Set the instant pot to
cook under high pressure for another 30 minutes. When cycle is complete let
rest 5 minutes and perform a quick release. Stir the pot really well again, breaking
up bones some more. Place the instant pot to saute and bring to a boil. Boil
for 5 minutes or longer. Turn off if broth begin to splash over the edge of the
pot liner.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Let the
liquid cool for a little while. Reserve the mushrooms and set aside. Remove the
other solids and discard, then strain the stock through a fine mesh strainer,
and transferring the liquid to another container. Clean the liner of the
instant pot and pour broth back into pot. Season broth with tamari, mirin,
sesame oil, miso and dashi. Keep warm and allow flavors to blend.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Serve the
broth, refrigerate overnight and remove the fat cap (if you prefer) before
re-heating or freeze for your future bowls of ramen.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://2.bp.blogspot.com/-2_deCm8XD04/V70uSx5QhNI/AAAAAAAAGZE/Z5SLYLgH_e8f2DB6b00ZdGDpli2Ud3nqQCLcB/s1600/IP%2BRamen%2BBroth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-2_deCm8XD04/V70uSx5QhNI/AAAAAAAAGZE/Z5SLYLgH_e8f2DB6b00ZdGDpli2Ud3nqQCLcB/s640/IP%2BRamen%2BBroth.jpg" width="480" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://1.bp.blogspot.com/-Ho5wnS-OCio/V70uf2v77EI/AAAAAAAAGZM/YADzLq-TqSE7y8cBliCTNG1TLMU9_xo5wCLcB/s1600/IP%2BRamen%2BBroth3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-Ho5wnS-OCio/V70uf2v77EI/AAAAAAAAGZM/YADzLq-TqSE7y8cBliCTNG1TLMU9_xo5wCLcB/s400/IP%2BRamen%2BBroth3.jpg" width="400" /></a></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><u>Grilled
chicken</u>:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Place chicken
breast in a freezer bag pound to even out thickness. Season chicken with black
pepper, a drizzle of sesame oil and equal parts tamari and mirin to cover
chicken. Marinate 20 minutes at room temperature, flipping and moving around in
the marinade at least once half way through marinating time.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Preheat grill
for 10 minutes, lower heat to medium high. Remove chicken from marinade and
grill chicken for 6 minutes, flip chicken and grill for 6 more minutes or until
internal temperature of 160 degrees is reached. Remove from grill and rest at
least 10 minutes before slicing. Slice chicken for use as a topping.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<a href="https://1.bp.blogspot.com/-jOT0e7-SSTY/V70uJxEmLZI/AAAAAAAAGY8/wruOr8UHVxUrp4KUobAJukSbxnIpdrEDQCLcB/s1600/Grilled%2BMarinated%2BChicken2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-jOT0e7-SSTY/V70uJxEmLZI/AAAAAAAAGY8/wruOr8UHVxUrp4KUobAJukSbxnIpdrEDQCLcB/s400/Grilled%2BMarinated%2BChicken2.jpg" width="400" /></a></div>
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<a href="https://2.bp.blogspot.com/-Pzwfcr4PZNA/V70uKv6MmsI/AAAAAAAAGZA/7rgWgSAXbkkXTy9AOn4slu7J96xoWuvTACLcB/s1600/Grilled%2BMarinated%2BChicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-Pzwfcr4PZNA/V70uKv6MmsI/AAAAAAAAGZA/7rgWgSAXbkkXTy9AOn4slu7J96xoWuvTACLcB/s640/Grilled%2BMarinated%2BChicken.jpg" width="482" /></a></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><u>Ramen bowl</u>:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">To assemble
the ramen, cook the noodles (discarding any flavor packets), according to
package instructions.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Divide the
noodles between bowls. Pour the hot broth directly over the noodles, then add
whatever toppings you desire. Serve immediately.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
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</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-N23RxRBlBt8/V706trJfxaI/AAAAAAAAGaM/VND95-tMTqEvccJ0Seb2J74W00qWV3FwQCLcB/s1600/Instant%2BPot%2BSake%2BSpecial%2BRamen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-N23RxRBlBt8/V706trJfxaI/AAAAAAAAGaM/VND95-tMTqEvccJ0Seb2J74W00qWV3FwQCLcB/s640/Instant%2BPot%2BSake%2BSpecial%2BRamen.jpg" width="478" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Linking to:</span><br />
<span style="font-family: "verdana" , sans-serif;">Kahakai Kitchen: <a href="http://kahakaikitchen.blogspot.com/2016/10/five-favorite-soups-for-when-you-are.html" target="_blank">Souper Sundays</a></span><br />
<br /></div>
Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com1tag:blogger.com,1999:blog-9201938420543021228.post-48602243247134233472016-08-21T23:06:00.004-05:002016-08-21T23:06:56.875-05:00Green Goddess Hummus<span style="font-family: "verdana" , sans-serif;">A few weeks ago I made and shared </span><a href="http://soupspiceeverythingnice.blogspot.com/2016/07/green-goddess-dressing.html" style="font-family: verdana, sans-serif;">Green Goddess Dressing</a><span style="font-family: "verdana" , sans-serif;"> with you. </span><span style="font-family: "verdana" , sans-serif;">This dressing is so different and very delicious. I could not help but think it would make a great Hummus flavor too. So I tried it right away. I used the microwave hummus method and substituted a little </span><span style="font-family: "verdana" , sans-serif;">mayonnaise and sour cream for the tahini. I used</span><span style="font-family: verdana, sans-serif;"> the fresh herbs like in the dressing, chives and parsley are perfect in the hummus too. </span><span style="font-family: Verdana, sans-serif;">I tried it with garlic and it was too strong. I did experimented with the anchovies a bit. The first time I made it I just used maybe three and thought it needed more.</span><span style="font-family: verdana, sans-serif;"> I added all the anchovies from the dressing recipe and it was delicious and savory. However, I did notice the last serving of hummus was stronger in that anchovy flavor than the first. So if you are new to anchovies you may want to start with half of the amount and add to taste. I served it with all green veggies but it is delicious with any vegetables. I recommend giving it a try if you are looking for a new and savory way to eat more hummus.</span><br />
<span style="font-family: verdana, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-4GRy_nJokro/V7Ns-9DXq_I/AAAAAAAAGYA/5VbY9vlOhq0RQxp1BX1XzKfmVDcFRUI5gCLcB/s1600/Green%2BGoddess%2BHummus5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-4GRy_nJokro/V7Ns-9DXq_I/AAAAAAAAGYA/5VbY9vlOhq0RQxp1BX1XzKfmVDcFRUI5gCLcB/s400/Green%2BGoddess%2BHummus5.jpg" width="400" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Green Goddess Hummus</span><br />
<span style="font-family: "verdana" , sans-serif;">Makes 2 cups</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">15 oz. can chickpeas, undrained</span><br />
<span style="font-family: "verdana" , sans-serif;">2 oz. can anchovy fillets, or to taste</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup chopped parsley</span><br />
<span style="font-family: "verdana" , sans-serif;">3 Tbsp chopped chives</span><br />
<span style="font-family: "verdana" , sans-serif;">2 </span><span style="font-family: "verdana" , sans-serif;">Tbsp</span><span style="font-family: "verdana" , sans-serif;"> Mayonnaise</span><br />
<span style="font-family: "verdana" , sans-serif;">2 </span><span style="font-family: "verdana" , sans-serif;">Tbsp</span><span style="font-family: "verdana" , sans-serif;"> sour cream</span><br />
<span style="font-family: "verdana" , sans-serif;">1-1/2 Tbsp tarragon vinegar</span><br />
<span style="font-family: "verdana" , sans-serif;">Kosher salt and black pepper, to taste</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Microwave undrained chickpeas in a mixing bowl for 4-5 minutes, set aside.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Put all other ingredients in a blender; blend until herbs are very fine, smooth and green in color. </span><span style="font-family: "verdana" , sans-serif;">Add chick peas only, process until smooth and creamy, scraping down sides as needed. Add chickpea liquid one tablespoon at a time until desired consistency (3 Tbsp.)</span><span style="font-family: "verdana" , sans-serif;">, it will thicken once refrigerated. Taste and adjust seasonings as needed.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Cover and refrigerate until needed. Best if allowed to blend for some time. </span><span style="font-family: "verdana" , sans-serif;">It tastes even better after refrigerated and flavors have had time to develop.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">To serve, garnish with a little olive oil and chives. Serve with veggies, crackers and/or pita. K</span><span style="font-family: "verdana" , sans-serif;">eep l</span><span style="font-family: "verdana" , sans-serif;">eftovers in the refrigerator for up to 1 week. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com0tag:blogger.com,1999:blog-9201938420543021228.post-76672211301523055092016-08-15T12:22:00.002-05:002016-08-15T12:22:54.383-05:00Masonable Mondays #4 - Open Dome Top<span style="font-family: "verdana" , sans-serif;">Welcome to Masonable Mondays #4! I must admit this post is more about another way to use all those fruit cups. No recipes today, sorry! The weather is kind of wet up here in north Louisiana and since I sprained my ankle I have been a little reluctant to go out in wet conditions. </span><span style="font-family: Verdana, sans-serif;">So expect a more elaborate post using this same idea in the future. I just couldn't make my sure footed self go out to the store in this weather. In the mean time I am glad to share this idea with you.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Did you know you can use that fruit cup as an open dome top with just the ring? It basically add more head room to each jar. Now you can pack more in each jar. You can protect a frosted cupcake and send a surprise in a loved ones birthday lunch.</span><br />
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<span style="font-family: "verdana" , sans-serif;">It is so simple! Place your cupcake in a half pint wide mouth jar.</span></div>
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<a href="https://1.bp.blogspot.com/-NzxFRezMBcs/V7HtlUgshMI/AAAAAAAAGXQ/Ed6pKb_YyaU9DmX9l46ArvBxsK9yj06QwCLcB/s1600/Masonable%2BDome3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://1.bp.blogspot.com/-NzxFRezMBcs/V7HtlUgshMI/AAAAAAAAGXQ/Ed6pKb_YyaU9DmX9l46ArvBxsK9yj06QwCLcB/s400/Masonable%2BDome3.jpg" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Place the fruit cup inverted over the top. </span></div>
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<span style="font-family: Verdana, sans-serif;">No need for the flat sealing top, it sits on the edge of the jar.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Then secure the cup in place with the ring. Done! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Now you can send a birthday wish to anyone you love.</span></div>
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<span style="font-family: "verdana" , sans-serif;">This idea would work for so many things from sweet to savory. Here are a few for you to try:</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Sweet</u></span></div>
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<span style="font-family: "verdana" , sans-serif;">The dome top would allow you to prep desserts ahead of time or for a large group. Think about Ice Cream </span><span style="font-family: verdana, sans-serif;">Sundaes, </span><span style="font-family: verdana, sans-serif;">Trifles, </span><span style="font-family: verdana, sans-serif;">Pie a la Mode, Strawberry Shortcake with Whipped Cream, Cookies layered with Whipped Cream and Parfaits. That dome has a lot of room for whipped cream and icing.</span></div>
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<span style="font-family: verdana, sans-serif;"><u><span style="font-size: large;">Savory</span></u></span></div>
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<span style="font-family: verdana, sans-serif;">This dome isn't just for desserts. It can help pack savory foods as well. Think about meatloaf in cupcake form. You can pack Meatloaf with a swirl of Mashed Potato Topping. Or place a cornbread muffin on top of your comfort food like</span></div>
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<span style="font-family: verdana, sans-serif;">Chili, just place a Cornbread Muffin upside down on top. The fruit cup with cover all that goodness. How about filling the jar with </span><span style="font-family: verdana, sans-serif;">Spaghetti and sauce then placing a big Meatball on top. Now that is a great lunch.</span></div>
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<span style="font-family: verdana, sans-serif;">I hope this has inspired you to use your mason jars and fruit cups in a few more ways. Be sure to leave a comment and let me know what you plan to put in your #Masonables.</span></div>
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com0tag:blogger.com,1999:blog-9201938420543021228.post-89716937426444230542016-08-08T23:51:00.001-05:002017-01-26T12:55:00.449-06:00Masonable Mondays #3 - Cheese Balls<span style="font-family: "verdana" , sans-serif;">Welcome to Masonable Mondays #3! Today we are doing after work snacks. I hate to admit this but at some point in my life I could make dinner out of wine and a cheese plate. I don't do that now! Well not often. But I do enjoy the idea. So this week I decided to make a cheese board in a mason jar. </span><span style="font-family: "verdana" , sans-serif;">I filled each mason jar with juicy green grapes. </span><span style="font-family: "verdana" , sans-serif;">Then </span><span style="font-family: "verdana" , sans-serif;">I made two savory and flavorful mini cheese balls to suspend in a fruit cup. I made one with blue cheese and pistachios and another with jalapenos and bacon. You can't get board with these flavors. I packed the top fruit cup with some whole wheat Ritz crackers. This after work treat is definitely something to rush home to. Or take your snack outdoors. This Masonable would make great picnic food to share with friends. I hope this inspires you to roll some cheese balls of your own. Be sure to share your creations. I always love more </span><span style="font-family: "verdana" , sans-serif;">#Masonable ideas.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Cheese Ball Masonable</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
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<span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1 wide mouth pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">2 empty fruit cups</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Grapes</span><br />
<span style="font-family: "verdana" , sans-serif;">Cheese Ball of choice</span><br />
<span style="font-family: "verdana" , sans-serif;">8 round crackers</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Add grapes to the bottom of the mason jar. Add fruit cup and place cheese ball in cup. Add lid and stack crackers on top of lid. top with inverted fruit cup and secure with mason jar ring. Store in refrigerator until ready to eat.</span><br />
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<a href="https://2.bp.blogspot.com/-IZILkpzNTbg/V6lU7GGf1GI/AAAAAAAAGV4/h1vMFolaM98xfDNonTMlgj58FY0OpSXRwCLcB/s1600/Cheese%2BBall%2BMasonable3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-IZILkpzNTbg/V6lU7GGf1GI/AAAAAAAAGV4/h1vMFolaM98xfDNonTMlgj58FY0OpSXRwCLcB/s400/Cheese%2BBall%2BMasonable3.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">The first cheese ball I made was based off of a blue cheese cheesecake we have made for the Christmas holidays several times. It is savory and "funky" in a good way. I love the blue cheese, green onions and pistachios. It is very flavorful. Dear sister thought this one was her favorite. She said it was the more exciting of the two cheese balls. I have to agree.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Blue Cheese Balls</span><br />
<span style="font-family: "verdana" , sans-serif;">Makes 6 Balls</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
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<span style="font-family: "verdana" , sans-serif;">4 oz. 1/3 light Neufchatel </span><span style="font-family: "verdana" , sans-serif;">cheese, softened</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup reduced fat blue cheese crumbles</span><br />
<span style="font-family: "verdana" , sans-serif;">1 green onions, finely chopped</span><br />
<span style="font-family: "verdana" , sans-serif;">kosher salt, black pepper and red pepper flakes, to taste</span><br />
<span style="font-family: "verdana" , sans-serif;">4 Tbsp. pistachios, shelled and finely chopped</span><br />
<span style="font-family: "verdana" , sans-serif;">Handful of parsley</span><span style="font-family: "verdana" , sans-serif;">, finely chopped</span><br />
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<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
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<span style="font-family: "verdana" , sans-serif;">Combine </span><span style="font-family: "verdana" , sans-serif;">Neufchate</span><span style="font-family: "verdana" , sans-serif;">l cheese, blue cheese and green onions in a small bowl. Season with salt and peppers. Mix well so all ingredients are evenly distributed. Refrigerate for 30 minutes. </span><span style="font-family: "verdana" , sans-serif;">Divide mixture into six and roll into a balls. Place in a shallow</span><span style="font-family: "verdana" , sans-serif;"> dish of pistachios and parsley; roll to coat pressing to cover each ball with nut and herb mixture. Serve with crackers and fruit.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Note: You can roll this recipe into as many cheese balls as you like. Make one cheese ball or even 8 mini cheese balls with a pretzel stick like a lolly pop.</span><br />
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<span style="font-family: "verdana" , sans-serif;">The next cheese ball is </span><span style="font-family: "verdana" , sans-serif;">both spicy and savory. It is reminiscent of a jalapeno popper. The center is creamy cream cheese, Mexican blend cheese and pickled jalapenos. A classic combination of yummy ingredients. To finish, each cheese ball is rolled in crispy, salty bacon. Why? Because bacon is always a good idea.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Jalapeno Popper Cheese Balls</span><br />
<span style="font-family: "verdana" , sans-serif;">Makes 6 Balls</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
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<span style="font-family: "verdana" , sans-serif;">4 oz. 1/3 light </span><span style="font-family: "verdana" , sans-serif;">Neufchatel </span><span style="font-family: "verdana" , sans-serif;">cheese, softened</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup 2% Mexican cheese blend</span><br />
<span style="font-family: "verdana" , sans-serif;">2 Tbsp. chopped pickled jalapenos</span><br />
<span style="font-family: "verdana" , sans-serif;">kosher salt, black pepper and red pepper flakes, to taste</span><br />
<span style="font-family: "verdana" , sans-serif;">6 slices bacon, pre-cooked and finely chopped</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Combine </span><span style="font-family: "verdana" , sans-serif;">Neufchatel cheese, cheese blend and jalapenos in a small bowl. Season with salt and peppers. </span><span style="font-family: "verdana" , sans-serif;">Mix well so all ingredients are evenly distributed. Refrigerate for 30 minutes. Divide mixture into six and roll into a balls. Place in a shallow dish of bacon and roll to coat pressing to cover each ball with bacon. Serve with crackers and fruit.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Note: You can roll this recipe into as many cheese balls as you like. Make one cheese ball or even 8 mini cheese balls with a pretzel stick like a lolly pop.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Linking to:</span><br />
<span style="font-family: "verdana" , sans-serif;">Ramblings of a (Bad) Domestic Goddess: </span><a href="http://baddgoddess.com/turn-tuesdays-151/" style="font-family: verdana, sans-serif;">Turn it Up Tuesdays</a><br />
<span style="font-family: Verdana, sans-serif;">Carole's Chatter: <a href="http://caroleschatter.blogspot.co.nz/2017/01/food-on-friday-cheese.html" target="_blank">Food on Friday - Cheese</a></span><br />
<br />Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com0tag:blogger.com,1999:blog-9201938420543021228.post-3046644224844132062016-08-01T12:00:00.002-05:002016-08-11T12:33:09.241-05:00Masonable Mondays #2 - Scrambles<span style="font-family: "verdana" , sans-serif;">Welcome to Masonable Mondays #2! Today we are doing breakfast. I have been making egg mugs since I discovered Hungry Girl's blog, newsletters and cookbooks. They are a quick and easy microwave scrambles made in a coffee mug. So I decided to try it in a Masonable. </span><span style="font-family: "verdana" , sans-serif;">The masonable is the perfect container for taking a scramble on the go. You can use those fruit cups to keep garnishes or "go-with" items separate from your wet scramble ingredients. </span><span style="font-family: "verdana" , sans-serif;">Wouldn't it be nice to have several made in advance that you could just grab and take to work? I made four different styles and three different breads to go with each scramble. Anything you put in a omelette or quiche would make a great Masonable Scramble. The only thing to remember is to cook any veggie that releases a lot of liquid first, cool and drain before adding to your masonable. Cheese helps make your scramble creamy. Hungry Girl loves to use Laughing Cow cheese wedges. They really are delicious. I like adding Mexican cheese blend, Parmesan and cream cheese too. The variety is endless! Scroll down for a Mexican style with savory sausage, cheese and salsa. Or maybe you would like something a bit more sophisticated like Salmon and Dill with creamy cream cheese. Or maybe you need more veggies, try the Broccoli one with Swiss cheese and ham. And finally a classic Tomato and Basil with a little mozzarella cheese.</span><span style="font-family: "verdana" , sans-serif;"> That is something different every morning and on the fifth day you can make your own creation. I hope you try it and come back to share what you put in your #Masonable.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Masonable Scrambles</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1 wide mouth pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 or 2 empty fruit cups</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Cooking spray</span><br />
<span style="font-family: "verdana" , sans-serif;">2 large eggs or 1/2 cup egg substitute</span><br />
<span style="font-family: "verdana" , sans-serif;">a splash of milk</span><br />
<span style="font-family: "verdana" , sans-serif;">Kosher salt, black pepper and red pepper flakes, to taste</span><br />
<span style="font-family: "verdana" , sans-serif;">your choice of optional ingredients</span><br />
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<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
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<span style="font-family: "verdana" , sans-serif;">Spray a one pint, wide mouth mason jar with cooking spray. Add optional ingredients to the bottom of the mason jar. Beat eggs with a splash of milk, salt and peppers; add to jar. Prepare your jar for storage in the refrigerator. Add lid any "go-withs" if using, fruit cups and mason jar ring. Place in refrigerator until ready to cook. To cook remove ring, cups and lid; stir well and microwave uncovered for 45 seconds on high. Stir again and microwave for 30 seconds. Stir again and microwave for 15 to 30 seconds until desired doneness. It is best to under cook because your scramble will continue to cook a bit after you remove from microwave.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u><b>Mexican Masonable Scramble</b></u></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 Tbsp. precooked reduced fat pork breakfast sausage</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 Tbsp. 2% Mexican Cheese Blend</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 Tbsp. your favorite salsa</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mini Flour Tortillas</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Salmon and Dill Masonable Scramble</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 slice smoked salmon, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 oz. cream cheese, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 shakes of dried dill</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mini Toast</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Broccoli Masonable Scrambles</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 slice of deli ham, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 slice of Swiss cheese, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 broccoli floret, divided into small florets and</span></div>
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<span style="font-family: "verdana" , sans-serif;">microwaved 1 minute, cooled and drained</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mini Drop Biscuits</span></div>
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<a href="https://4.bp.blogspot.com/-gCtzcxO5eAo/V57KeKxD-3I/AAAAAAAAGRA/-SVcY55TnKQcrjTLw8BAA_qKgWASNdm8QCLcB/s1600/Broccoli%2Band%2BHam%2BMasonable%2BScramble1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-gCtzcxO5eAo/V57KeKxD-3I/AAAAAAAAGRA/-SVcY55TnKQcrjTLw8BAA_qKgWASNdm8QCLcB/s400/Broccoli%2Band%2BHam%2BMasonable%2BScramble1.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><u><b>Tomato and Basil Masonable Scramble</b></u></span></div>
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<span style="font-family: "verdana" , sans-serif;">4 grape tomatoes, quartered</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tsp. basil, minced</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 Tbsp. Mozzerella cheese</span><br />
<span style="font-family: "verdana" , sans-serif;">Mini Drop Biscuits</span><br />
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<a href="https://1.bp.blogspot.com/-0L5I8Ba9OPs/V57LlTd0R7I/AAAAAAAAGRQ/F1pbIId6bKchi1OwnbQ7MkYWu25JrzekwCLcB/s1600/Tomato%2Band%2BBasil%2BMasonable%2BScramble1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-0L5I8Ba9OPs/V57LlTd0R7I/AAAAAAAAGRQ/F1pbIId6bKchi1OwnbQ7MkYWu25JrzekwCLcB/s400/Tomato%2Band%2BBasil%2BMasonable%2BScramble1.jpg" width="400" /></a></div>
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<a href="https://2.bp.blogspot.com/-nKdCqV-YPpw/V57Lkl74KeI/AAAAAAAAGRM/oBgj7P8dEActBxBMz3JwyJiy1J1gYKRIwCLcB/s1600/Tomato%2Band%2BBasil%2BMasonable%2BScramble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-nKdCqV-YPpw/V57Lkl74KeI/AAAAAAAAGRM/oBgj7P8dEActBxBMz3JwyJiy1J1gYKRIwCLcB/s640/Tomato%2Band%2BBasil%2BMasonable%2BScramble.jpg" width="476" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Now the bread "go-withs" or accompaniments are really an experiment. When hot they are really tasty. We will see how they re-heat. I have my doubts. I will definitely let you know next week. After preparing them I thought about how great tater tots would be as an accompaniment. Yum! Also round corn chips would make a great "go-with" for the Mexican scramble.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b><u>Mini Drop Biscuits</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">I made this <a href="http://soupspiceeverythingnice.blogspot.com/2014/03/drop-biscuits.html">Drop Biscuit</a> recipe for one then dropped them </span></div>
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<span style="font-family: "verdana" , sans-serif;">in six small spoonfuls. I baked t</span><span style="font-family: "verdana" , sans-serif;">hem at 450 for 10 minutes, </span></div>
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<span style="font-family: "verdana" , sans-serif;">then brushed them with a little melted butter.</span><br />
<span style="font-family: "verdana" , sans-serif;">Re-heat wrapped in paper towel in the microwave for 15 to 20 seconds on high.</span><br />
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<a href="https://2.bp.blogspot.com/-PqtLCEfNgwY/V57NK4DKgVI/AAAAAAAAGRg/uKWVoSYOqiwSOLXeXkqgi_8zJExAPnGOQCLcB/s1600/Mini%2BDrop%2BBiscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="300" src="https://2.bp.blogspot.com/-PqtLCEfNgwY/V57NK4DKgVI/AAAAAAAAGRg/uKWVoSYOqiwSOLXeXkqgi_8zJExAPnGOQCLcB/s400/Mini%2BDrop%2BBiscuits.jpg" width="400" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: "verdana" , sans-serif;"><b><u>Mini Flour Tortillas</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">I just used a cookie cutter that fit in the fruit cup </span></div>
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<span style="font-family: "verdana" , sans-serif;">to cut out mini rounds from the larger tortilla.</span></div>
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<a href="https://4.bp.blogspot.com/-mLpbYA7vMyo/V57NQX5Q9cI/AAAAAAAAGRk/4wKLdG1HNYs3NmwLVbVYdpVxs-sNpG66QCLcB/s1600/Mini%2BFlour%2BTortillas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-mLpbYA7vMyo/V57NQX5Q9cI/AAAAAAAAGRk/4wKLdG1HNYs3NmwLVbVYdpVxs-sNpG66QCLcB/s400/Mini%2BFlour%2BTortillas.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><u><b>Mini Toast</b></u></span></div>
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<span style="font-family: "verdana" , sans-serif;">I cut a slice of bread into quarters and butter each side. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Then I browned them in a pan on each side.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mini Toast re-heats well in a dry pan on medium high heat flipping often.</span></div>
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<a href="https://2.bp.blogspot.com/-ICIQZqcuVro/V57NSB30GlI/AAAAAAAAGRo/jGIMxk0VVDQXq3Poxo51tWawouMV9m3qACLcB/s1600/Mini%2BToast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-ICIQZqcuVro/V57NSB30GlI/AAAAAAAAGRo/jGIMxk0VVDQXq3Poxo51tWawouMV9m3qACLcB/s400/Mini%2BToast.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Other egg recipes to try in a mason jar:</span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://www.hungry-girl.com/go-to-guides/show/best-of-egg-mug-recipes">Hungry Girl Egg Mug Recipes</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://www.eggbeaters.com/recipes/microwave-scrambled-egg-recipes">Egg Beaters Egg Mug Scrambler Recipes</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://www.incredibleegg.org/cooking-school/egg-cookery/microwave-scramble-eggs/">The Incredible Egg Video</a></span><br />
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<a href="https://3.bp.blogspot.com/-dXc9Rp3vWRQ/V59-pllRBmI/AAAAAAAAGSg/-cnQp4joI9YO3nTZo4ngq2L-h3oQdNaHACLcB/s1600/MM%25232%2BMasonable%2BScrambles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-dXc9Rp3vWRQ/V59-pllRBmI/AAAAAAAAGSg/-cnQp4joI9YO3nTZo4ngq2L-h3oQdNaHACLcB/s640/MM%25232%2BMasonable%2BScrambles.jpg" width="238" /></a></div>
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<a href="https://1.bp.blogspot.com/-orE6hgZNbtA/V59-qyU4-YI/AAAAAAAAGSk/dBBW1vC0X3MqF9gva91WvNUPFm8eBkbwwCLcB/s1600/MM%25232%2BMexican%2BMasonable%2BScramble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-orE6hgZNbtA/V59-qyU4-YI/AAAAAAAAGSk/dBBW1vC0X3MqF9gva91WvNUPFm8eBkbwwCLcB/s640/MM%25232%2BMexican%2BMasonable%2BScramble.jpg" width="262" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Linking to:</span></div>
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<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Ramblings of a (Bad) Domestic Goddess: <a href="http://baddgoddess.com/turn-it-up-tuesdays-150/">Turn It Up Tuesdays</a></span></div>
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<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Dizzy, Busy & Hungry: <a href="http://www.dizzybusyandhungry.com/wined-wednesday-150/">Wine'd Down Wednesday</a></span></div>
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com5tag:blogger.com,1999:blog-9201938420543021228.post-19203045326679566202016-07-31T16:40:00.000-05:002016-08-02T18:31:58.276-05:00Green Goddess Dressing<span style="font-family: "verdana" , sans-serif;">Growing up there was this restaurant or diner that the family would go to called Murrell's. It was open 24 hours and served everything from breakfast, burgers to plate lunches. At different stages in life it played a bigger part than others. When I was little it was were the family went for a hot meal usually beef tips and rice. They always had a three bowl server on the table with salad dressing in it. </span><span style="font-family: "verdana" , sans-serif;">Kind of scary now! </span><span style="font-family: "verdana" , sans-serif;">One of the dressing was green goddess. Murrell's was the only place I remember having it. It was delicious and a family favorite. In high school Murrell's became a place we would meet after school usually for their seasoned fries. By this time the green goddess dressing was kept in a squeeze bottle in the cooler and brought to the table when you ordered a salad. Thank goodness!!! By the time I was in college Murrell's was where we would end up after going out to see a band. Sometimes breakfast was ordered or maybe more fries. Lots of memories of those times come flooding back. I would go back there when I was working for plate lunches with co-workers or to meet friends on the weekend for a late breakfast or burgers. It was so sad when they closed it. But lucky for us I found the green goddess dressing recipe on the Facebook page </span><span style="font-family: "verdana" , sans-serif;"><a href="https://www.facebook.com/Remember-in-Shreveport-when-393421407447/?ref=br_rs">Remember in Shreveport when...</a> I have made it several times and remembered Murrell's fondly.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Well Friday night we had a girl's night and Mom, dear sister and I tried out sister's new Instant Pot. We made our family recipe for <a href="http://soupspiceeverythingnice.blogspot.com/2013/11/beef-tips-with-mushrooms.html">Beef Tips with Mushrooms</a> and a green salad with Green Goddess Dressing. Just like back in the day at Murrell's. It was a really fun evening. I conquered my slight fear of pressure cooking and recreated family memories. The Instant Pot is amazing! It cooked the beef perfectly in like 20 minutes. The traditional recipe takes like an hour and a half. Everyone really enjoyed the meal. I see many Instant Pot post in the future. But this post is about the dressing. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Green Goddess Dressing is both creamy and savory. It uses both mayonnaise and sour cream for the base of the dressing. The savoriness comes from fresh herbs and anchovies. Yep I said anchovies! Now don't leave yet. Trust me if you haven't had anchovies in a dressing or sauce please try it. It is not like those salty little fishes on pizza. When you cook with them they add a unrecognizable depth of savoy flavor to your dish or dressing. Think of it as salt or Parmesan or blue cheese. It can be strong or you can over do, but used in the right way it is magical. This dressing is a must try it is so different and very delicious.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Green Goddess Dressing</span><br />
<span style="font-family: "verdana" , sans-serif;">Makes about 3 cups</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
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<span style="font-family: "verdana" , sans-serif;">2 oz. can anchovy fillets</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup chopped parsley</span><br />
<span style="font-family: "verdana" , sans-serif;">3 Tbsp chopped chives</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup Mayonnaise</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup sour cream</span><br />
<span style="font-family: "verdana" , sans-serif;">2 Tbsp tarragon vinegar</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: "verdana" , sans-serif;">Dash of freshly ground pepper</span><br />
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<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
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<span style="font-family: "verdana" , sans-serif;">Put all ingredients in a blender; blend until herbs are very fine and dressing is smooth and light green in color. Cover and refrigerate until needed. Best if allowed to blend for some time.</span><br />
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<a href="https://3.bp.blogspot.com/-X2c_-vothD4/V55rrTKKYMI/AAAAAAAAGO4/xKidUBT0aNEdc_r5eX2pLQE85Ruy-SqkgCEw/s1600/Green%2BGoddess%2BDressing2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="300" src="https://3.bp.blogspot.com/-X2c_-vothD4/V55rrTKKYMI/AAAAAAAAGO4/xKidUBT0aNEdc_r5eX2pLQE85Ruy-SqkgCEw/s400/Green%2BGoddess%2BDressing2.jpg" width="400" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">Since the dressing recipe makes 3 cups, I was able to make</span></div>
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<span style="font-family: "verdana" , sans-serif;"> a couple of Masonables. I made a mason jar salad.</span></div>
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<a href="https://4.bp.blogspot.com/-MtYRzNjEyCM/V55rrlprveI/AAAAAAAAGO8/ebeeum-aGqkvFNJcy1L92284wht_vNvZQCEw/s1600/Green%2BGoddess%2BMasonables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-MtYRzNjEyCM/V55rrlprveI/AAAAAAAAGO8/ebeeum-aGqkvFNJcy1L92284wht_vNvZQCEw/s640/Green%2BGoddess%2BMasonables.jpg" width="476" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">And a Masonable with celery, carrots and cucumbers </span></div>
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<span style="font-family: "verdana" , sans-serif;">with Green Goddess in the fruit cup.</span></div>
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<a href="https://2.bp.blogspot.com/-7e81-3_Khxs/V55r66fQfYI/AAAAAAAAGPA/Ohj9_z87qvABBRPWT6utUv5tNm0FsvF7wCEw/s1600/Green%2BGoddess%2BMasonables2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-7e81-3_Khxs/V55r66fQfYI/AAAAAAAAGPA/Ohj9_z87qvABBRPWT6utUv5tNm0FsvF7wCEw/s640/Green%2BGoddess%2BMasonables2.jpg" width="480" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Don't you want to take a dunk?</span></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Linking to:</span><br />
<span style="font-family: "verdana" , sans-serif;">Ramblings of a (Bad) Domestic Goddess: <a href="http://baddgoddess.com/turn-it-up-tuesdays-150/">Turn It Up Tuesdays</a></span><br />
<span style="font-family: Verdana, sans-serif;">Dizzy, Busy & Hungry: </span><a href="http://www.dizzybusyandhungry.com/wined-wednesday-150/" style="font-family: Verdana, sans-serif;">Wine'd Down Wednesday</a><br />
<br />Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com4tag:blogger.com,1999:blog-9201938420543021228.post-34869590049301843502016-07-31T08:46:00.002-05:002016-08-02T18:32:25.675-05:00Baked Eggs with Avocado<span style="font-family: "verdana" , sans-serif;">I am still in love with Baked Eggs. I made two new styles with avocado this weekend. I have been seeing all the pins on Pinterest about baking eggs in avocado halves. So why wouldn't avocados make a great baked eggs ingredients? Both styles were delicious! Very fresh tasting. The California style is veggie packed with spinach, tomatoes, mushrooms and creamy avocado. This one needs a bit more salt for some reason. So sprinkle to taste. It just helps to highlight all the fresh veggie flavor. The </span><span style="font-family: "verdana" , sans-serif; text-align: center;">Bacon, Avocado & Tomato style was my favorite. It taste like a BLAT without the lettuce. It is so tasty! It has everything something fresh, crispy and creamy. Love it! The only con is the Avocado does brown little so the color is not as pretty as when it is first sliced. But I really like the warm creamy avocado. So you be the judge. Bake the avocado or add it as a garnish, just be sure to enjoy more avocado!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u>Cooking Method</u></span></div>
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<span style="font-family: "verdana" , sans-serif;">Preheat oven to 425°F. Lightly spray ramekin with cooking spray. Place veggies, bacon if using and avocado around the edges of the ramekin. Creating a small well in the center of the ingredients. Crack 1 egg into the well. Season eggs with Krazy salt and pepper. Bake for 10 minutes for a running yolk; 12 minutes to set the yolk. Ovens vary so adjust time to cook eggs to your liking. Garnish and serve immediately.</span><br />
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<span style="font-family: "verdana" , sans-serif; text-align: start;"><u>Bacon, Avocado & Tomato Baked Eggs</u></span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">8 or 10 grape tomatoes, halved</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">1/2 avocado, peeled, pitted and chopped</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">1 slice pre-cooked bacon, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 large egg</span></div>
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<span style="font-family: "verdana" , sans-serif;">Jane's Krazy Salt and black pepper, to taste</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;"><u>California Baked Eggs</u></span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">Handful of baby spinach leaves</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">6 grape tomatoes, halved</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">1 mushroom, sliced</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">1/2 avocado, peeled, pitted and chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 large egg</span></div>
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<span style="font-family: "verdana" , sans-serif;">Jane's Krazy Salt and black pepper, to taste</span></div>
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<span style="font-family: "verdana" , sans-serif;">For more Baked Eggs check out this older post</span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2016/07/baked-eggs-8-ways.html">Baked Eggs 8 Ways</a></span></div>
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<span style="font-family: "verdana" , sans-serif;">Linking to:</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: Verdana, sans-serif;">Dizzy, Busy & Hungry: </span><a href="http://www.dizzybusyandhungry.com/wined-wednesday-150/" style="font-family: Verdana, sans-serif;">Wine'd Down Wednesday</a></span></div>
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com0tag:blogger.com,1999:blog-9201938420543021228.post-35141151256776161082016-07-25T13:00:00.001-05:002016-08-11T12:33:09.245-05:00Masonable Mondays #1 - Sushi Inspired<span style="font-family: "verdana" , sans-serif;">The #Masonable is getting so much attention right now. Everyone is sharing it on Pinterest, Facebook, on their blogs and YouTube. There was even a news station in Arizona that did a segment on their midday news. It is so exciting that everyone loves the idea and wants to share it or put their own twist on it or maybe I should say in it.</span><br />
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<span style="font-family: "verdana" , sans-serif;">In light of all the buzz and attention the #Masonables have been getting I have decided to run a post every Monday with a new idea, tip or trick using those wonderful mason jars and fruit cups. This will be the very first #MasonableMondays of many more to come. </span><br />
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<span style="font-family: "verdana" , sans-serif;">This Monday I got inspiration from Sushi and the tasty eats from Japanese restaurants. I made a few classics in a jar like Miso Soup, Gyoza and a Salad with Ginger Dressing. Then I made 3 jars that you would never see in a sushi restaurant. It is not sushi, it is "Sushi-ish". A real sushi roll uses seasoned rice to keep all the tasty ingredients in a nice neat bite. I am using rice crackers to make a stack-able sushi bite. Any one jar would make a great snack. Pack any two or heck more depending on your appetite for a great lunch. So read on for 6 Sushi Inspired Masonables.</span><br />
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<a href="https://2.bp.blogspot.com/-hvMhZYnuC74/V5ZEaaUlnmI/AAAAAAAAGM4/Vg4FdXLSVsoALW0G3EvMyWMRFU23qkx7gCLcB/s1600/MM%25231%2BSushi%2BInspired%2BMasonables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-hvMhZYnuC74/V5ZEaaUlnmI/AAAAAAAAGM4/Vg4FdXLSVsoALW0G3EvMyWMRFU23qkx7gCLcB/s400/MM%25231%2BSushi%2BInspired%2BMasonables.jpg" width="361" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><u><b>California "Sushi" Masonable</b></u></span><br />
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<span style="font-family: "verdana" , sans-serif;">The first masonable I decided to make was inspired by a California Roll. This roll is probably one of the most popular on sushi menus. It is cool and refreshing with avocado, crab and cucumber. My version is also crunchy with rice crackers as the base of each bite. Like sushi these California stacks are best consumed in one big bite.</span><br />
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<span style="font-family: "verdana" , sans-serif;">California "Sushi" Masonable</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1 wide mouth pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">2 empty fruit cups</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">8 round rice crackers</span><br />
<span style="font-family: "verdana" , sans-serif;">8 slices of imitation crab or crab sticks</span><br />
<span style="font-family: "verdana" , sans-serif;">8 slices of English cucumber</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 an avocado, pitted, peeled and diced</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 tsp. wasabi</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 tsp. light soy sauce</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 tsp. rice vinegar</span><br />
<span style="font-family: "verdana" , sans-serif;">Furikake*</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Directions</span><br />
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<span style="font-family: "verdana" , sans-serif;">In a small bowl combine wasabi, soy and vinegar. Mix until wasabi is dissolved. Add avocado and stir or mash until avocado is well coating in the wasabi mixture. Set aside.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Fill mason jar with slices of crab stick and cucumber. Place one fruit cup in the top of the jar and spoon in the avocado mixture. Sprinkle top with Furikake*. Place lid on top of the cup. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.</span><br />
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<span style="font-family: "verdana" , sans-serif;">*Note: If you cannot find Furikake you can garnish with sesame seeds and finely sliced nori (dried seaweed).</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b><u>Philadephia "Sushi" Masonable</u></b></span><br />
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<span style="font-family: "verdana" , sans-serif;">This might be my favorite of the "Sushi" Masonables. I am a sucker for smoked salmon and cream cheese. In fact this combination would make a delicious appetizer for a party. It does take some patience to layer the cream cheese and wasabi. Make sure the cream cheese is softened to make it a bit easier to spread. This one does have a bit more wasabi but it is not too much, just stick to the one big bite rule and all the flavors will combine into a perfect bite.</span><br />
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<a href="https://4.bp.blogspot.com/-DCuX3BrNNyQ/V5VbxkvK05I/AAAAAAAAGJo/h88YhnV9XDkEDFLg3-MvVZbdrdvn28_ZwCLcB/s1600/Philadelphia%2BSushi%2BMasonable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-DCuX3BrNNyQ/V5VbxkvK05I/AAAAAAAAGJo/h88YhnV9XDkEDFLg3-MvVZbdrdvn28_ZwCLcB/s640/Philadelphia%2BSushi%2BMasonable.jpg" width="470" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Philadephia "Sushi" Masonable</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1 wide mouth pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">2 empty fruit cups</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">8 round rice crackers</span><br />
<span style="font-family: "verdana" , sans-serif;">8 slices of smoked salmon</span><br />
<span style="font-family: "verdana" , sans-serif;">8 slices of English cucumber</span><br />
<span style="font-family: "verdana" , sans-serif;">2 oz. light cream cheese, softened</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp. wasabi</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 tsp. light soy sauce</span><br />
<span style="font-family: "verdana" , sans-serif;">Furikake*</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Directions</span><br />
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<span style="font-family: "verdana" , sans-serif;">In a small bowl combine wasabi and soy. Mix until wasabi is dissolved. Set aside.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Fill mason jar with slices of salmon and cucumber. Place one fruit cup in the top of the jar and spoon in half of the cream cheese. S</span><span style="font-family: "verdana" , sans-serif;">pread into a smooth flat layer</span><span style="font-family: "verdana" , sans-serif;">. Top with wasabi soy mixture. </span><span style="font-family: "verdana" , sans-serif;">Top with remaining cream cheese and spread smooth. </span><span style="font-family: "verdana" , sans-serif;">Sprinkle top with Furikake*. Place lid on top of the cup. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.</span><br />
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<span style="font-family: "verdana" , sans-serif;">*Note: If you cannot find Furikake you can garnish with sesame seeds and finely sliced nori (dried seaweed).</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u><b>Miso Soup in a Jar</b></u></span><br />
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<span style="font-family: "verdana" , sans-serif;">I love miso soup! I have been buying the instant packets for years. I just recently started making my own with instant dashi and miso paste. I usually make it in a mug under my keurig. Sometimes I include small cubes of tofu. But on this trip to the store they were out. It is still deliciously savory and warm. A perfect compliment to any of the "Sushi" Masonables.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Miso Soup in a Jar</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1 wide mouth pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 empty fruit cup</span><br />
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<span style="font-family: "verdana" , sans-serif;"></span>
<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">3/4 tsp. miso</span><br />
<span style="font-family: "verdana" , sans-serif;">Tofu, finely diced (optional)</span><br />
<span style="font-family: "verdana" , sans-serif;">3/4 tsp. instant dashi</span><br />
<span style="font-family: "verdana" , sans-serif;">2" x 3" piece of Nori or Wakame, broken or sliced</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Fill mason jar with miso and tofu if using. Place one fruit cup in the top of the jar and fill with dashi and nori. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve. To serve remove jar from refrigerator and let jar come to room temperature. This is very important you do not want to add hot water to a cold jar. It will break. Add contents of fruit cup to jar and cover with 8 oz. hot water stir to combine and dissolve the miso. You can place jar on a Keurig and run without a pod on the medium setting. Again </span><span style="font-family: "verdana" , sans-serif;">stir to combine and dissolve the miso and enjoy!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><u><b>Gyoza in a Jar</b></u></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">This Gyoza in a Jar made me want a bigger jar! In fact I think I am going to have to buy the pint and a half jars (24 oz) now. Just so I can pack more Gyoza. I love these little dumplings and that dipping sauce is AMAZING! I used frozen dumplings in a bag this time. But I think I am going to make some homemade real soon. I need a Gyoza jar for each day of the week. Really I DO!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Gyoza in a Jar</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1 wide mouth pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 empty fruit cup</span><br />
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<span style="font-family: "verdana" , sans-serif;"></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Ingredients</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">3 or 4 frozen or homemade dumplings</span><br />
<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2014/01/a-new-year-and-search-for-blogger-spice.html" target="_blank">Sesame Soy Dipping Sauce</a>*</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Cook dumplings according to package directions. Place dumplings in jar. </span><span style="font-family: "verdana" , sans-serif;">Place one fruit cup in the top of the jar and fill with dipping sauce. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">*Note: I made an individual serving of the sesame soy dipping sauce. I used 1 Tbsp. each soy sauce and rice vinegar, some green onion tops and just a smidge of all other ingredients. Many frozen dumplings come with a dipping sauce. If you are short on time feel free to add it to your fruit cup instead.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u><b>Salad Jar with Ginger Dressing</b></u></span></div>
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<span style="font-family: "verdana" , sans-serif;">I always enjoy the salads at Japanese restaurants, it is definitely the dressings. You don't find ginger or miso dressing just any where. So I wanted to include a salad jar in the line up of sushi inspired jars. It turned out so good. The dressing is the star here as well. Check out the link below to the dressing I made. I love the tangy sweet flavor. Who knew ketchup, ginger and lemon played so nice together.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Salad Jar with Ginger Dressing</span></div>
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1 wide mouth quart Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 empty fruit cup</span><br />
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<span style="font-family: "verdana" , sans-serif;"></span></div>
<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1/2 roma tomato, diced</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup cucumber, diced</span><br />
<span style="font-family: "verdana" , sans-serif;">2 Tbsp. shredded carrot</span><br />
<span style="font-family: "verdana" , sans-serif;">1 green onion, sliced</span><br />
<span style="font-family: "verdana" , sans-serif;">2 cups torn romaine lettuce</span><br />
<span style="font-family: "verdana" , sans-serif;">3 Tbsp. <a href="https://www.youtube.com/watch?v=yjb963OqY_8" target="_blank">Ginger Dressing</a>*</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Layer mason jar with tomato, cucumber, carrot, green onion and lettuce. Fill the fruit cup with ginger dressing and place in the top of the jar. </span><span style="font-family: "verdana" , sans-serif;">Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">*Note: I made half a recipe of a ginger dressing I found on YouTube. But if you are pressed for time you can use any store bought Asian dressing.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b><u>Spicy Cucumber Tuna Salad Masonable</u></b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">I can't believe I almost forgot to share this one with you. That would have been a complete shame. This is the second time I have made this salad. I normally make a mayo based <a href="http://soupspiceeverythingnice.blogspot.com/2014/06/nori-spicy-tuna-salad-wrap.html" target="_blank">spicy tuna salad</a>. But this one might be a little better. It is so good! </span><span style="font-family: "verdana" , sans-serif;">I have also made it with leftover salmon too. Just as yummy! </span><span style="font-family: "verdana" , sans-serif;">I love the sweet mirin with the spicy sriracha. The cucumber adds a little crunch and the sesame oil and seeds gives it a nutty finish. It is such a light and fresh twist on tuna salad.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Spicy Cucumber Tuna Salad Masonable</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1 wide mouth half pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 empty fruit cup</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">10 round rice crackers</span><br />
<span style="font-family: "verdana" , sans-serif;">5 oz. can light tuna in spring water, drained</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup cucumber, diced</span><br />
<span style="font-family: "verdana" , sans-serif;">1 green onion, sliced</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tsp. mirin</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp. sriracha</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp. sesame oil</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp. soy sauce</span><br />
<span style="font-family: "verdana" , sans-serif;">Black and white sesame seeds</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">In a small bowl combine tuna, cucumber, green onion, mirin, sriracha, sesame oil and soy. Stir until well combined. </span><span style="font-family: "verdana" , sans-serif;">Fill mason jar with</span><span style="font-family: "verdana" , sans-serif;"> cucumber tuna mixture. Garnish with sesame seeds and a dot of sriracha. </span><span style="font-family: "verdana" , sans-serif;">Place lid on top of the jar. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">*Note: The cucumbers in this salad will weep so if you want to make it a day or two in advance, leave the cucumber out. You can serve it similar to the California Sushi Masonable and slice the cucumbers.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Linking to:</span></div>
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<span style="font-family: "verdana" , sans-serif;">Tumbleweed Contessa: <a href="http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-181/" target="_blank">What'd You Do This Weekend?</a></span></div>
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<span style="font-family: Verdana, sans-serif;">Stone Cottage Adventures: </span><a href="http://www.stonecottageadventures.com/2016/07/tuesdays-with-twist-link-party-172.html" style="font-family: Verdana, sans-serif;" target="_blank">Tuesdays with a Twist Link Party</a></div>
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com2tag:blogger.com,1999:blog-9201938420543021228.post-70099957926086438922016-07-21T13:33:00.001-05:002016-07-26T08:52:42.472-05:00Baked Eggs 8 Ways<span style="font-family: "verdana" , sans-serif;">Before my ankle injury, I had become obsessed with baked eggs. I got the idea from the <a href="https://www.youtube.com/watch?v=UAI3y19rZ_w" target="_blank">Domestic Geek</a>. You can make so many different styles. I have made spinach, artichoke and cheese. I have made bacon, tomato and Swiss too. Mushroom is also delicious. I even made one Miga style with broken corn chips, salsa and cheese. The possibilities are endless! I LOVE the texture of the egg whites cooked this way. That is saying a lot because I am not an egg white fan. I usually find them a little rubbery, but baked eggs are softer. I really really like the texture. You can make them healthy with all veggies or decadent with lots of cheese, sausage and/ or bacon. </span><span style="font-family: "verdana" , sans-serif;">It is all up to you. I have baked several ramekins at once and was able to cook them according to each persons taste. Dear sister likes her yolk set so I just left hers in longer. Easy! So here are eight ways to enjoy baked eggs. I hope you will find one to make for your breakfast.</span><br />
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<a href="https://1.bp.blogspot.com/-v-Ms82HiTlA/V3gnGfbtU3I/AAAAAAAAGHI/AyMly6xXkdcAzAnGG21qK7DHH4SuuoSSACLcB/s1600/Baked%2BEggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-v-Ms82HiTlA/V3gnGfbtU3I/AAAAAAAAGHI/AyMly6xXkdcAzAnGG21qK7DHH4SuuoSSACLcB/s640/Baked%2BEggs.jpg" width="480" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Baked Eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">Serve 1</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
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<span style="font-family: "verdana" , sans-serif;">Cooking spray</span><br />
<span style="font-family: "verdana" , sans-serif;">1 large egg</span><br />
<span style="font-family: "verdana" , sans-serif;">your choice of protein, veggies and/or cheese</span><br />
<span style="font-family: "verdana" , sans-serif;">Kosher <span style="font-family: "verdana" , sans-serif; text-align: center;">salt, black pepper and seasonings, to taste</span></span><br />
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<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
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<span style="font-family: "verdana" , sans-serif;">Preheat oven to 425°F. Lightly spray ramekin with cooking spray. Place protein, veggies and/or cheese around the edges of the ramekin. Creating a small well in the center of the ingredients. Crack 1 egg into the well. Season eggs with salt, pepper or seasonings. Bake for 10 minutes for a running yolk; 12 minutes to set the yolk. Ovens vary so adjust time to cook eggs to your liking. Garnish and serve immediately.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Variations:</span><br />
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<span style="font-family: "verdana" , sans-serif;">Bacon Swiss Tomato Baked Eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">Caprese Baked Eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">Denver Baked Eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">English Baked Eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">Migas Baked Eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">Mushroom Baked Eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">Spinach and Artichoke Baked Eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">Zucchini Baked Eggs</span><br />
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<span style="font-family: "verdana" , sans-serif;">*Instructions and photos for all variations below.</span><br />
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<span style="font-family: "verdana" , sans-serif; text-align: start;"><u>Bacon Swiss Tomato Baked Eggs</u></span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">10 or 12 grape tomatoes, halved</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">1 large egg</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">1 slice of Swiss cheese, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">1 slice pre-cooked bacon, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">Kosher </span><span style="font-family: "verdana" , sans-serif;">salt, black pepper and red pepper flakes, to taste</span></div>
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<a href="https://4.bp.blogspot.com/-56Gg0EXS_Us/V47ApYoj0mI/AAAAAAAAGIM/WLJ8KuCOTs0vJTCkzdjD7bIxUWFehC3jwCLcB/s1600/Bacon%2BSwiss%2BTomato%2BBaked%2BEggs3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-56Gg0EXS_Us/V47ApYoj0mI/AAAAAAAAGIM/WLJ8KuCOTs0vJTCkzdjD7bIxUWFehC3jwCLcB/s640/Bacon%2BSwiss%2BTomato%2BBaked%2BEggs3.jpg" width="352" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Caprese Baked Eggs</u></span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">10 or 12 grape tomatoes, halved</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">1 large egg</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 oz. fresh </span><span style="font-family: "verdana" , sans-serif;">Mozzarella</span><span style="font-family: "verdana" , sans-serif;"> cheese </span><span style="font-family: "verdana" , sans-serif;">or 3 Ciliegine balls</span><span style="font-family: "verdana" , sans-serif; text-align: start;">, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">2 or 3 basil leaves, torn</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">Kosher </span><span style="font-family: "verdana" , sans-serif;">salt, black pepper and red pepper flakes, to taste</span></div>
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<a href="https://2.bp.blogspot.com/-d8QQUb_m5uE/V47Bn1UjvUI/AAAAAAAAGIg/w_kv4Ci1LOQEx0K7rWK_D1BZWb87HjR2ACLcB/s1600/Caprese%2BBaked%2BEggs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-d8QQUb_m5uE/V47Bn1UjvUI/AAAAAAAAGIg/w_kv4Ci1LOQEx0K7rWK_D1BZWb87HjR2ACLcB/s640/Caprese%2BBaked%2BEggs1.jpg" width="356" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Denver Baked Eggs</u></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 slices deli ham, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 Tbsp. onion, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 Tbsp. bell pepper (</span><span style="font-family: "verdana" , sans-serif;">yellow, </span><span style="font-family: "verdana" , sans-serif;">red or green), chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 large egg</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 oz. cheddar</span><span style="font-family: "verdana" , sans-serif;"> cheese</span><span style="font-family: "verdana" , sans-serif; text-align: start;">, shredded</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">Kosher </span><span style="font-family: "verdana" , sans-serif;">salt</span><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;">and</span><span style="font-family: "verdana" , sans-serif;"> black pepper, to taste</span></div>
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<a href="https://2.bp.blogspot.com/-Td0Cx-71lQE/V47BuNklBGI/AAAAAAAAGIk/TSzFhogYZ2MfvTh6zSFcQeWfNEmD42tVQCLcB/s1600/Denver%2BBaked%2BEggs3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-Td0Cx-71lQE/V47BuNklBGI/AAAAAAAAGIk/TSzFhogYZ2MfvTh6zSFcQeWfNEmD42tVQCLcB/s640/Denver%2BBaked%2BEggs3.jpg" width="356" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><u>English Baked Eggs</u></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 or 2 links pre-cooked breakfast sausage, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 small tomato, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 or 4 mushrooms, Quartered</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 large egg</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">Kosher </span><span style="font-family: "verdana" , sans-serif;">salt</span><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;">and</span><span style="font-family: "verdana" , sans-serif;"> seasoned pepper, to taste</span><br />
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<span style="font-family: "verdana" , sans-serif;">*Add a side of beans for a full English Breakfast.</span><br />
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<a href="https://3.bp.blogspot.com/-XrBDaGOvmWY/V47FP1wbh8I/AAAAAAAAGI0/s4czA0NbYbc35bnCj9Vj_oZD2Jq6ZiA1gCLcB/s1600/English%2BBaked%2BEggs3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-XrBDaGOvmWY/V47FP1wbh8I/AAAAAAAAGI0/s4czA0NbYbc35bnCj9Vj_oZD2Jq6ZiA1gCLcB/s640/English%2BBaked%2BEggs3.jpg" width="358" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Migas Baked Eggs</u></span></div>
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<span style="font-family: "verdana" , sans-serif;">Handful of tortilla chips, crushed</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 large egg</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 Tbsp. salsa (green or red)</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 oz. cheddar</span><span style="font-family: "verdana" , sans-serif;"> or Mexican blend cheese</span><span style="font-family: "verdana" , sans-serif; text-align: start;">, shredded</span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2012/10/arroz-con-pollo.html" target="_blank">Sazon seasoning</a>, to taste</span><br />
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<a href="https://1.bp.blogspot.com/-YypYLuhb5sQ/V47FZ3s4pnI/AAAAAAAAGI4/pJs-akZy_rsPHEOEqBovverPoh6pGYi8ACLcB/s1600/Migas%2BBaked%2BEggs3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-YypYLuhb5sQ/V47FZ3s4pnI/AAAAAAAAGI4/pJs-akZy_rsPHEOEqBovverPoh6pGYi8ACLcB/s640/Migas%2BBaked%2BEggs3.jpg" width="356" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Mushrooms Baked Eggs</u></span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">5 or 6 mushrooms, sliced</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">1 large egg</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">Garlic powder, to taste</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">Dried thyme, to taste</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">Kosher </span><span style="font-family: "verdana" , sans-serif;">salt, black pepper and red pepper flakes, to taste</span><br />
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<a href="https://2.bp.blogspot.com/-9cb8X-g1ABg/V47FfVC_2FI/AAAAAAAAGI8/DAegcW5szMkWBK46Huj8zzstkG273ogAQCLcB/s1600/Mushroom%2BBaked%2BEggs4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-9cb8X-g1ABg/V47FfVC_2FI/AAAAAAAAGI8/DAegcW5szMkWBK46Huj8zzstkG273ogAQCLcB/s640/Mushroom%2BBaked%2BEggs4.jpg" width="358" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Spinach and Artichoke Baked Eggs</u></span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">4 to 5 oz. frozen spinach, thawed and squeezed dry</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">2 canned artichokes, quartered</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">1 large egg</span></div>
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<span style="font-family: "verdana" , sans-serif;">approx. 1 oz. Italian blend or fresh </span><span style="font-family: "verdana" , sans-serif;">Mozzarella</span><span style="font-family: "verdana" , sans-serif;"> or Parmesan cheese</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">Kosher </span><span style="font-family: "verdana" , sans-serif;">salt, black pepper and red pepper flakes, to taste</span><br />
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<a href="https://1.bp.blogspot.com/-mV17AQKqCmY/V47GG4lOBMI/AAAAAAAAGJE/YVIEbsnIvwot_5DCFmrv36vA41HJoyXYQCLcB/s1600/Spinach%2Band%2BArtichoke%2BBaked%2BEggs4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-mV17AQKqCmY/V47GG4lOBMI/AAAAAAAAGJE/YVIEbsnIvwot_5DCFmrv36vA41HJoyXYQCLcB/s640/Spinach%2Band%2BArtichoke%2BBaked%2BEggs4.jpg" width="352" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Zucchini Baked Eggs</u></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tsp. olive oil</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 clove garlic, sliced</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 zucchini, chopped*</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 roasted red pepper from a jar, torn</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 large egg</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: start;">Kosher </span><span style="font-family: "verdana" , sans-serif;">salt, black pepper and red pepper flakes, to taste</span><br />
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<span style="font-family: "verdana" , sans-serif;">*Coat ramekin and zucchini with olive oil before adding egg.</span><br />
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<a href="https://4.bp.blogspot.com/-kygT2l4YviA/V47GIbS7XuI/AAAAAAAAGJI/mAKDwc9Lw34rr5M_pGXehMPdy8_ZC6izACLcB/s1600/Zucchini%2BBaked%2BEggs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-kygT2l4YviA/V47GIbS7XuI/AAAAAAAAGJI/mAKDwc9Lw34rr5M_pGXehMPdy8_ZC6izACLcB/s640/Zucchini%2BBaked%2BEggs1.jpg" width="358" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">So that is 8 ways to enjoy baked eggs!</span></div>
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<span style="font-family: "verdana" , sans-serif;">But I am sure there are so many more ways </span></div>
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<span style="font-family: "verdana" , sans-serif;">to make this simple and easy dish.</span></div>
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<a href="https://2.bp.blogspot.com/-PWaRG-0iU4A/V47AzlXJIuI/AAAAAAAAGIQ/JU_20qqDbCg0ks_54ttog_K_63hYe7WeACLcB/s1600/Baked%2BEggs%2B8%2BWays2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-PWaRG-0iU4A/V47AzlXJIuI/AAAAAAAAGIQ/JU_20qqDbCg0ks_54ttog_K_63hYe7WeACLcB/s640/Baked%2BEggs%2B8%2BWays2.jpg" width="354" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Linking to:</span></div>
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<span style="font-family: Verdana, sans-serif;">Stone Cottage Adventures: <a href="http://www.stonecottageadventures.com/2016/07/tuesdays-with-twist-link-party-172.html" target="_blank">Tuesdays with a Twist Link Party</a></span></div>
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com0tag:blogger.com,1999:blog-9201938420543021228.post-71449987883200491282016-07-04T09:51:00.001-05:002016-07-04T09:51:08.989-05:00Update<span style="font-family: "verdana" , sans-serif;">Well I bet you have wondered where I have been? Well...I severely sprained my ankle. I have basically been hobbling around, not driving because it is my right foot. So no shopping or cooking really, basically home bound. Good thing I work from home most of the time anyway. But I am on the mend. Using only one crutch and no crutch when there are cabinets I can brace myself on. I can carry stuff too! With the one crutch I can get myself a drink or make myself something to eat. It is the little things that make me excited. I can't carry the pug but I can let her out, feed her and get her water.</span><br />
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<a href="https://3.bp.blogspot.com/-8d8M0EjWQ1I/V3gcXF_cD9I/AAAAAAAAGG4/1bfhgJ0vUAA3ZRQxNACa-ff3xbuAKPoRACLcB/s1600/Foot2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="640" src="https://3.bp.blogspot.com/-8d8M0EjWQ1I/V3gcXF_cD9I/AAAAAAAAGG4/1bfhgJ0vUAA3ZRQxNACa-ff3xbuAKPoRACLcB/s640/Foot2.jpg" width="480" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">I am getting a lot of love from the pug. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Evident by the pug fur on my ankle brace and everything else around here. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I can't wait to vacuum. Boy I never thought I would say that ever. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Did I say that?</span></div>
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<span style="font-family: "verdana" , sans-serif;">Something amazing has happened while I have been missing. Though I have not been able to cook or blog. The traffic on the blog started to sky rocket. The post on <a href="http://soupspiceeverythingnice.blogspot.com/2016/05/masonables.html" target="_blank">Masonables</a> became crazy popular! First on Pinterest and then on Facebook. I am humbled and excited about all this. Thanks to any and everyone who has visited that post and shared on their social media. I really appreciate it! While I started blogging to just pass on family recipes and recipes I never wanted to forget; I really enjoy helping others enjoy food and cooking. The shares and comments I have read really have made me feel like I can help. It just spurs me on to keep cooking and sharing.</span></div>
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<a href="https://1.bp.blogspot.com/-AURDr2HUiNI/V3p0g0q4YfI/AAAAAAAAGHg/hqwbQSLNDSM1vVi66cP9PXCss0oc1afHgCLcB/s1600/Masonable%2BPopularity.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-AURDr2HUiNI/V3p0g0q4YfI/AAAAAAAAGHg/hqwbQSLNDSM1vVi66cP9PXCss0oc1afHgCLcB/s640/Masonable%2BPopularity.jpg" width="392" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Before my injury, I was testing more ideas for those mason jars and fruit cups. It is so frustrating that I can not get around well. I so want to get the new stuff made, photographed and posted. So please be patient and come back in the future for more #Masonable or Fruit Cup + Mason Jar ideas. I have a lot of ideas running around in my head. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Another post to come is about my love of Baked Eggs. I was a little obsessed before my injury. I was making a new variation every morning. I will post them just as soon as I can. Until then I just want to thank everyone who visits my little blog. I appreciate your time and all the times you share my posts with others.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Have a Safe and Happy Fourth of July!</span></div>
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com2tag:blogger.com,1999:blog-9201938420543021228.post-4271501931065272022016-05-14T12:22:00.001-05:002016-07-25T14:46:20.163-05:00Pizza Masonable<span style="font-family: "verdana" , sans-serif;">Here is a #Masonable for the kid in everyone. The Pizza Masonable! This jar is just assembly really. Buy your favorite pizza ingredients and pack them to go. Now this jar looks a little empty. It just did not fit in a half pint jar. It was close but just didn't make it. So I used a pint jar. So there is room in that jar for more pizza toppings. Maybe veggies, olives or Canadian bacon anyone? Just load it up. Just between us once you assemble you little pizza you can heat it in the microwave until the cheese melts. YUM! Hot or cold these little pizzas are a great snack or lunch.</span><br />
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<a href="https://4.bp.blogspot.com/-x-NNYXIWu5M/VzXdidSnRjI/AAAAAAAAGDY/eaDwswKZEcIpPRGTnB5GCqKGd3GsPiETgCLcB/s1600/Pizza%2BMasonable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-x-NNYXIWu5M/VzXdidSnRjI/AAAAAAAAGDY/eaDwswKZEcIpPRGTnB5GCqKGd3GsPiETgCLcB/s640/Pizza%2BMasonable.jpg" width="480" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Pizza Masonable</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
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<span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1 wide mouth pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">2 empty fruit cups</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">8 round crackers</span><br />
<span style="font-family: "verdana" , sans-serif;">2 Tbsp. Pizza Sauce</span><br />
<span style="font-family: "verdana" , sans-serif;">8 Turkey Pepperoni</span><br />
<span style="font-family: "verdana" , sans-serif;">2 Tbsp. Mozzarella cheese</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Fill mason jar with cheese and pepperoni. Place fruit cup in jar fill with pizza sauce. Place lid on top of jar. Stack crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.</span><br />
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<a href="https://4.bp.blogspot.com/-RnGRMo6Rhv4/VzXdibIDKJI/AAAAAAAAGDU/9gWoXguqal49cYnMWuX2kLO9psZqC4Z0gCKgB/s1600/Pizza%2BMasonable3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-RnGRMo6Rhv4/VzXdibIDKJI/AAAAAAAAGDU/9gWoXguqal49cYnMWuX2kLO9psZqC4Z0gCKgB/s400/Pizza%2BMasonable3.jpg" width="400" /></a></div>
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<a href="https://1.bp.blogspot.com/-sq0U4H-JEa0/VzXeAZK9_nI/AAAAAAAAGDo/yAP7IDVOY5ADFhhnxloHXho8cOrnTuN0ACKgB/s1600/Masonable%2BPizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-sq0U4H-JEa0/VzXeAZK9_nI/AAAAAAAAGDo/yAP7IDVOY5ADFhhnxloHXho8cOrnTuN0ACKgB/s640/Masonable%2BPizza.jpg" width="378" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">So now that is four different Masonables for your lunch. </span></div>
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<span style="font-family: "verdana" , sans-serif;">And I still have two more ideas to come. So keep visiting. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I hope to have them up soon.</span></div>
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<a href="https://4.bp.blogspot.com/-0ZhoSOMK6x8/VzXeACNGcyI/AAAAAAAAGDk/lUWB_iZw9M4Z8V553jhXa2LCn4fizHaGQCKgB/s1600/Masonable%2B4%2BWays.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-0ZhoSOMK6x8/VzXeACNGcyI/AAAAAAAAGDk/lUWB_iZw9M4Z8V553jhXa2LCn4fizHaGQCKgB/s640/Masonable%2B4%2BWays.jpg" width="418" /></a><span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Want more mason jar meal prep ideas?</span></div>
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<span style="font-family: "verdana" , sans-serif;">Check out these other posts.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2015/09/recycle-tip-fruit-cups-mason-jars.html" target="_blank">Recycle Tip: Fruit Cups + Mason Jars</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2015/12/peachy-crisp-yogurt-jar.html" target="_blank">Peachy Crisp Yogurt Jar</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2016/05/masonables.html" target="_blank">Masonables</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2016/05/shrimp-cocktail-masonable.html" target="_blank">Shrimp Masonable</a><br /></span></div>
Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com0tag:blogger.com,1999:blog-9201938420543021228.post-79752405271246468212016-05-14T12:22:00.000-05:002016-07-25T14:46:20.168-05:00Shrimp Cocktail Masonable<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Here it comes another #Masonable idea! This might be my favorite so far. The idea for this Masonable came from dear sister. Mom, sis and I were enjoying some boiled crawfish at home. She asked if I had a little disposable cup for cocktail sauce. I said I have those fruit cups? She grabbed three and brought cocktail sauce to each of us. That is when it hit me, wouldn't a shrimp cocktail make an awesome lunch. So guess what I made the very next day. The Shrimp Cocktail Masonable! So easy! </span><span style="font-family: "verdana" , sans-serif;">Think about this! You could make a ton of these and put them in a bowl of ice for an outdoor party. Such an easy make ahead summer party appetizer. With or without crackers this would make great party food. You could use any number of dipping sauces too. Try </span><a href="http://soupspiceeverythingnice.blogspot.com/2013/11/oyster-night.html" style="font-family: verdana, sans-serif;" target="_blank">Deckhand Sauce</a><span style="font-family: "verdana" , sans-serif;"> or </span><a href="http://soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html" style="font-family: verdana, sans-serif;" target="_blank">Piri Piri Sauce</a><span style="font-family: "verdana" , sans-serif;"> or </span><a href="http://soupspiceeverythingnice.blogspot.com/2015/01/grilled-shrimp-po-boy-with-kickin-po.html" style="font-family: verdana, sans-serif;" target="_blank">Kickin' Po Boy Sauce</a><span style="font-family: "verdana" , sans-serif;"> or even </span><a href="http://soupspiceeverythingnice.blogspot.com/2012/10/goldenland-spring-rolls-with-thai-style.html" style="font-family: verdana, sans-serif;" target="_blank">Thai Style Peanut Dipping Sauce</a><span style="font-family: "verdana" , sans-serif;">. So many possibilities. I think I need more shrimp.</span></div>
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<a href="https://2.bp.blogspot.com/-26oas31CP78/VzT3ebwmsPI/AAAAAAAAGCk/QvwXABU-U-UnC95gqUrvhNWyhiZNs4N9gCLcB/s1600/Shrimp%2BCocktail%2BMasonable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-26oas31CP78/VzT3ebwmsPI/AAAAAAAAGCk/QvwXABU-U-UnC95gqUrvhNWyhiZNs4N9gCLcB/s640/Shrimp%2BCocktail%2BMasonable.jpg" width="480" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Shrimp Cocktail Masonable</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1 wide mouth pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">2 empty fruit cups</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">8 round crackers</span><br />
<span style="font-family: "verdana" , sans-serif;">2 Tbsp. <a href="http://soupspiceeverythingnice.blogspot.com/2013/11/oyster-night.html" target="_blank">Cocktail Sauce</a></span><br />
<span style="font-family: "verdana" , sans-serif;">8 boiled shrimp</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Fill mason jar with boiled shrimp. Place fruit cup in jar fill with cocktail sauce. Place lid on top of jar. Stack crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Want more mason jar meal prep ideas?</span></div>
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<span style="font-family: "verdana" , sans-serif;">Check out these other posts.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2015/09/recycle-tip-fruit-cups-mason-jars.html" target="_blank">Recycle Tip: Fruit Cups + Mason Jars</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2015/12/peachy-crisp-yogurt-jar.html" target="_blank">Peachy Crisp Yogurt Jar</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2016/05/masonables.html" target="_blank">Masonables</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://soupspiceeverythingnice.blogspot.com/2016/05/pizza-masonable.html" target="_blank">Pizza Masonable</a></span></div>
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<span style="font-family: "verdana" , sans-serif;">Linking to:</span></div>
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<span style="font-family: "verdana" , sans-serif;">Life on Lakeshore Drive: <a href="http://www.lifeonlakeshoredrive.com/2016/05/a-bouquet-of-talent-linky-party-193.html" target="_blank">A Bouquet of Talent Linky Party</a></span><span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Tumbleweed Contessa: <a href="http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-171/" target="_blank">What'd You Do This Weekend?</a></span></div>
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Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com4tag:blogger.com,1999:blog-9201938420543021228.post-19605223227192168122016-05-12T13:18:00.001-05:002016-07-25T14:46:20.153-05:00Masonables<div style="text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">I think we already discussed that</span><span style="font-family: "verdana" , sans-serif;"> an empty Fruit Cup</span><span style="font-family: "verdana" , sans-serif;"> + </span><span style="font-family: "verdana" , sans-serif;">Mason Jar</span><span style="font-family: "verdana" , sans-serif;"> = d</span><span style="font-family: "verdana" , sans-serif;">elicious <a href="http://soupspiceeverythingnice.blogspot.com/2015/09/recycle-tip-fruit-cups-mason-jars.html" target="_blank">snacks and lunches</a>! </span><span style="font-family: "verdana" , sans-serif;">And even <a href="http://soupspiceeverythingnice.blogspot.com/2015/12/peachy-crisp-yogurt-jar.html" target="_blank">breakfast or dessert</a>! </span><span style="font-family: "verdana" , sans-serif;">Well now introducing the Masonable! </span><span style="font-family: "verdana" , sans-serif;">It is the Mason Jar equivalent to a Lunchable. </span><span style="font-family: "verdana" , sans-serif;">Check this out those fruit cups fit on top of a wide mouth Mason jar too. Now you can pack your crackers on top of your Tuna Salad, Chicken Salad, Egg Salad, or Deli Meat and Cheese. You can make your own Mason jar lunchable or a Masonable.</span></div>
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<span style="font-family: "verdana" , sans-serif;">You might ask why not just put your crackers in a food storage bag? Well they could easily be crushed by a heavy soda can or bottle of water in your lunch bag. With the mason jar and fruit cup they have their own protective bubble. The crackers arrive to your lunch destination in their original shape. Doesn't that make meal prep a little exciting? </span><br />
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<span style="font-family: "verdana" , sans-serif;">Well when I started thinking about lunches that included crackers, the first lunch that came to mind was tuna salad. So that is what I did first. It worked perfectly! I used our family recipe but you could use any recipe you like. Just fill the jar, top with the lid, stack up round crackers you love, cover with an inverted fruit cup and the ring. You are ready to go. So easy!</span><br />
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<a href="https://2.bp.blogspot.com/-XBFC4pUoyoY/VxVY3HEDBHI/AAAAAAAAF_s/ebPg564m3Aw9XuVSFyIvZsQekyZ0woUgQCLcB/s1600/Tuna%2BSalad%2BMasonable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-XBFC4pUoyoY/VxVY3HEDBHI/AAAAAAAAF_s/ebPg564m3Aw9XuVSFyIvZsQekyZ0woUgQCLcB/s640/Tuna%2BSalad%2BMasonable.jpg" width="480" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Tuna Salad Masonable</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
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<span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1 wide mouth half pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 empty fruit cup</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">8 round crackers</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup <a href="http://soupspiceeverythingnice.blogspot.com/2013/12/tuna-salad.html" target="_blank">Tuna Salad</a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Fill mason jar with tuna salad. Place lid on top of jar. Stack crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.</span><br />
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<a href="https://4.bp.blogspot.com/-SkqHWaIWPrs/VxW3ga5w8cI/AAAAAAAAGAA/3uJLmlM9Tx0rKchPAA6pXVZxZnXPKa2OwCLcB/s1600/Tuna%2BSalad%2BMasonable4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-SkqHWaIWPrs/VxW3ga5w8cI/AAAAAAAAGAA/3uJLmlM9Tx0rKchPAA6pXVZxZnXPKa2OwCLcB/s640/Tuna%2BSalad%2BMasonable4.jpg" width="480" /></a></div>
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<a href="https://3.bp.blogspot.com/-3v5NIub93lo/VzS_GngKQrI/AAAAAAAAGCM/3F7X7OyAZOYv_lXg_6Mid0yEYFxvar-ggCLcB/s1600/Masonable%2BTuna%2BSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-3v5NIub93lo/VzS_GngKQrI/AAAAAAAAGCM/3F7X7OyAZOYv_lXg_6Mid0yEYFxvar-ggCLcB/s640/Masonable%2BTuna%2BSalad.jpg" width="380" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Guess what! You can use two fruit cups with each mason jar. One inside the jar and one on top. The ring still secures the jar. Now you can pack crackers and a sauce. Think about what that could do for Mason Jar Salads? You can have your salad, dressing and crackers or croutons too! Am I too excited? I might be. Anyway...</span><br />
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<span style="font-family: "verdana" , sans-serif;">Many, many years ago when Lunchables first came out, dear sister's favorite was one that came with a little packet of herb mayo. They do not sell anything like that today and she still mentions it now and then. So when I was thinking about making these Masonables I wanted to include one with a sauce. So here it is a Ham & Cheese Masonable with a Dill Mayo. This mayo is delicious with ham and cheese. The dill and mustard makes it zesty. It is also great with turkey and cheese too.</span><br />
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<a href="https://1.bp.blogspot.com/-_w8a00nb8m4/VxhW4eTt8WI/AAAAAAAAGAs/ipeGI7NlwpsoXBAxlz4-vymyRrbLN6Q9wCLcB/s1600/Ham%2Band%2BCheese%2BMasonable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-_w8a00nb8m4/VxhW4eTt8WI/AAAAAAAAGAs/ipeGI7NlwpsoXBAxlz4-vymyRrbLN6Q9wCLcB/s640/Ham%2Band%2BCheese%2BMasonable.jpg" width="480" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Ham and Cheese Masonable</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Supplies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1 wide mouth pint Mason jar</span><br />
<span style="font-family: "verdana" , sans-serif;">2 empty fruit cups</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">8 round crackers</span><br />
<span style="font-family: "verdana" , sans-serif;">2 slices of cheese, quartered</span><br />
<span style="font-family: "verdana" , sans-serif;">4 slices of ham, halved and folded</span><br />
<span style="font-family: "verdana" , sans-serif;">Dill Mayo (recipe below)</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Fill mason jar with slices of ham and cheese. Place one fruit cup in the top of the jar and spoon in the dill mayo. Place lid on top of the cup. Stack crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.</span><br />
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<a href="https://1.bp.blogspot.com/-9qpH-pJevME/VxhWwaymywI/AAAAAAAAGA4/Z-jAANIqUl4CDa96gWMprGkCyHFIhA9PQCKgB/s1600/Dill%2BSpread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-9qpH-pJevME/VxhWwaymywI/AAAAAAAAGA4/Z-jAANIqUl4CDa96gWMprGkCyHFIhA9PQCKgB/s400/Dill%2BSpread.jpg" width="400" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Dill Mayo</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 1</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1 Tbsp. Mayonnaise</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp. grainy Dijon mustard</span><br />
<span style="font-family: "verdana" , sans-serif;">1/8 tsp. dill, dry</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Combine well and serve. Keep refrigerated until ready to use.</span><br />
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<a href="https://4.bp.blogspot.com/-_UgD2XOpS-w/VxhW-j-VI4I/AAAAAAAAGA8/btdBaLjBpvMx-LBJxdpfnwafXc7rlyWJgCKgB/s1600/Ham%2Band%2BCheese%2BMasonable3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-_UgD2XOpS-w/VxhW-j-VI4I/AAAAAAAAGA8/btdBaLjBpvMx-LBJxdpfnwafXc7rlyWJgCKgB/s400/Ham%2Band%2BCheese%2BMasonable3.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I hope this meal prep idea will help you with your future lunches. Don't forget to pack a fruit cup too! You need more empties to make more Masonables. And watch out for more Masonables in the future. I have at least four more ideas to try out.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Linking to:</span><br />
<span style="font-family: "verdana" , sans-serif;">Tornadough Alli: <a href="http://tornadoughalli.com/2016/05/throwback-thursday-link-party-38/" target="_blank">Throwback Thursday Link Party</a></span><br />
<span style="font-family: Verdana, sans-serif;">Love Bakes Good Cakes: <a href="http://www.lovebakesgoodcakes.com/2016/05/freedom-fridays-132.html" target="_blank">Freedom Fridays with All My Bloggy Friends</a></span><br />
<br />Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com115tag:blogger.com,1999:blog-9201938420543021228.post-53872991361033170672016-04-28T08:27:00.002-05:002017-01-17T08:27:43.592-06:00Birthday Taco Dinner<span style="font-family: "verdana" , sans-serif;">For my Birthday I decided I just wanted to hang out and have some tacos. Doesn't that sound relaxing? And tasty! Mom and I took those special ingredients from our <a href="http://soupspiceeverythingnice.blogspot.com/2016/04/saturday-trip-around-world.html" target="_blank">shopping trip to the Super Mercado</a> and turned them into a fantastic Birthday Taco Dinner. She found the menu in a cookbook from America's Test Kitchen called The Best Mexican Recipes. She chose Lentil and Chorizo Soup, </span><span style="font-family: "verdana" , sans-serif;">Grilled Shrimp Tacos with Jicama Slaw and </span><span style="font-family: "verdana" , sans-serif;">Hibiscus Tea. We just took our time and followed the recipes for the most part; making only minor adjustments. We started with the tea, then the soup, finishing with the tacos just before dinner time. It was pretty easy and we enjoyed talking while we cooked.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">The soup recipe probably had the most steps. But some of the steps were new techniques for me. The recipe started by brining the lentils in warm salted water. This was the secret to making the lentils keep their shape in the soup. The other step that made a big difference is that they cooked the chorizo in the casing. Which really helped to make the chorizo easy to slice at the end. The soup was delicious, it had great flavor and texture. I loved the smoky flavor, all the veg and the bright vinegar to finish. Very good! I will definitely make this soup again.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Lentil and
Chorizo Soup</span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Adapted from America's
Test Kitchen<o:p></o:p></span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 6 to 8</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredients<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 lb. brown
lentils, picked over and rinsed<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Kosher salt
and black pepper<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 Tbsp. olive
oil<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 lb.
Mexican-style chorizo sausage, pricked with fork several times<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 onion,
chopped fine<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">3 carrots,
peeled and cut into 1/4-inch pieces<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">3 Tbsp. fresh
cilantro, minced<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 Tbsp. ancho
chile powder<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">3 garlic
cloves, minced<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tsp. ground
cumin<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1/8 tsp.
ground cloves<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 Tbsp.
all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">7 cups water<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 bay leaves<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 Tbsp. red
wine vinegar, plus extra for garnish<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Directions<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Place lentils
and 2 teaspoons salt in heatproof container. Cover with 4 cups boiling water
and let soak for 30 minutes. Drain well.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Heat oil in
Dutch oven over medium high heat until shimmering. Add chorizo and brown on all
sides, 6 to 8 minutes; transfer to plate. Reduce heat to low and add onion,
carrots, 1 tablespoon cilantro, and 1/2 teaspoon salt to fat left in pot. Cover
and cook, stirring occasionally, until vegetables are very soft but not brown, 15
to 20 minutes. If vegetables begin to brown, add 1 tablespoon water to pot.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Stir in chile
powder, garlic, cumin, and cloves and cook until fragrant, about 2 minutes.
Stir in flour and cook for 1 minute. Slowly whisk in water, scraping up any
browned bits, and bring to simmer. Add lentils, browned chorizo with any
accumulated juices and bay leaves, reduce heat to low, cover, and simmer gently
until lentils are tender, 15 to 20 minutes.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Discard bay
leaves. Transfer chorizo to cutting board, let cool slightly, then halve
lengthwise and slice 1/4 inch thick. Stir chorizo into soup and simmer until
heated through, about 2 minutes. Off heat, stir in vinegar and remaining 2
tablespoons cilantro. Season with salt, pepper, and extra vinegar to taste.
Serve.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-xuqUvUkiDLo/VxqIGJ761ZI/AAAAAAAAGBQ/4lwfi3Rw-3oJY-TyoFqqOWab3ebwqAXLQCLcB/s1600/Lentil%2Band%2BChorizo%2BSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="300" src="https://1.bp.blogspot.com/-xuqUvUkiDLo/VxqIGJ761ZI/AAAAAAAAGBQ/4lwfi3Rw-3oJY-TyoFqqOWab3ebwqAXLQCLcB/s400/Lentil%2Band%2BChorizo%2BSoup.jpg" width="400" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">The Tacos were great too. What I loved was the combination of the sweet jicama orange slaw, the spicy shrimp and the crema. I L-O-V-E-D the crema! That was a big take away, there is a big difference between Mexican crema and sour cream. Crema is much more complex. It is a little sweeter and even richer than sour cream. I think I will use it more often now. We did decide we prefer flour tortillas instead of the corn the recipe called for. The corn tortilla just over powered the delicate flavors of the taco ingredients. All you could taste was the corn. The flour tortillas was great with everything, you could taste all the ingredients. It really was a great taco.</span></div>
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<a href="https://3.bp.blogspot.com/-sA8giA83Coc/VwrAP3RH0bI/AAAAAAAAF-E/yne_cm8RBhEaGFxCQPQtUSE_PGMjBsHlA/s1600/Birthday%2BTacos2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="640" src="https://3.bp.blogspot.com/-sA8giA83Coc/VwrAP3RH0bI/AAAAAAAAF-E/yne_cm8RBhEaGFxCQPQtUSE_PGMjBsHlA/s640/Birthday%2BTacos2.jpg" width="480" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">Grilled
Shrimp Tacos with Jicama Slaw<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Adapted
from America’s Test Kitchen<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Makes
about 8 tacos<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredients<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "verdana" , sans-serif;">1
lb. jicama, julienned or shredded<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1
tsp. orange zest plus 1/3 cup juice<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1/4
cup thinly sliced red onion<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">3
Tbsp. cilantro, chopped<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Kosher
salt<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">3
Tbsp. vegetable oil<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1
Tbsp. oregano, minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">1-1/2
tsp. chipotle powder<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1
tsp. garlic powder<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2
lbs. extra-large shrimp, peeled, deveined and tails removed<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">8
flour tortillas (or corn, I like flour better)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">1
cup Mexican crema<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Lime
wedges<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Directions<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "verdana" , sans-serif;">Soak
four wood skewers in water for 30 minutes or more.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Combine
jicama, orange zest and juice, onion, cilantro, and 1/2 teaspoon salt in bowl,
cover, and refrigerate until ready to serve.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "verdana" , sans-serif;">Whisk
oil, oregano, chile powder, garlic powder, and 1/2 teaspoon salt together in
large bowl. Pat shrimp dry with paper towels, add to spice mixture, and toss to
coat. Thread shrimp onto four skewers.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Preheat
grill on high heat for 10 minutes. Place shrimp on grill and cook (covered)
until lightly charred on first side, about 4 minutes. Flip shrimp, and cook
until opaque throughout, about 2 minutes. Transfer to platter and cover with
aluminum foil.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Grill tortillas, turning as needed, until warm and soft, about 30
seconds; wrap tightly in foil to keep soft.<o:p></o:p></span></div>
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</span></div>
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<span style="font-family: "verdana" , sans-serif;">Slide
shrimp off skewers onto cutting board and cut into 1/2-inch pieces. Serve with
tortillas, jicama slaw, crema, and lime wedges.<o:p></o:p></span></div>
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<a href="https://2.bp.blogspot.com/-9DHoU4ueO8g/VwrBxJ6PLnI/AAAAAAAAF-c/g_4ozoakzv4Jg7fmy37EIHj4XlArtKs4A/s1600/Shrimp%2Band%2BJicama%2BTacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="300" src="https://2.bp.blogspot.com/-9DHoU4ueO8g/VwrBxJ6PLnI/AAAAAAAAF-c/g_4ozoakzv4Jg7fmy37EIHj4XlArtKs4A/s400/Shrimp%2Band%2BJicama%2BTacos.jpg" width="400" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Hibiscus tea was something we tried at a local restaurant a few months ago. Ki Mexico serves a great Hibiscus Tea, it is so delicious. It is sweet, tangy and has a hint of spice. So when we decided we wanted to make it at home I wanted to add some spice. So we took a little from two recipes, one from the ATK cookbook and the other this recipe for <a href="http://www.simplyrecipes.com/recipes/agua_de_jamaica_hibiscus_tea/" target="_blank">Agua de Jamaica</a>. It turned out so good! This is something I will do many many more times. The hibiscus is naturally tart and fruity so when you steep it with sugar, cinnamon, ginger and allspice; it adds sweetness and warmth. Such a perfectly refreshing drink with a beautiful red color.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;">Hibiscus Tea</span></div>
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<span style="font-family: "verdana" , sans-serif;">Makes 2 quarts</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 quarts water</span></div>
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<span style="font-family: "verdana" , sans-serif;">3/4 cup sugar (or more if you like it sweet)</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 oz. (about 1-3/4 cups) dried hibiscus flowers</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cinnamon stick</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 slices of fresh ginger</span></div>
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<span style="font-family: "verdana" , sans-serif;">4 Allspice berries</span></div>
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<span style="font-family: "verdana" , sans-serif;">Lime wedges to serve</span></div>
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<span style="font-family: "verdana" , sans-serif;">Directions</span></div>
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<span style="font-family: "verdana" , sans-serif;">Put 4 cups of the water and the sugar in a medium saucepan. Add cinnamon, ginger slices, and allspice berries. Heat until boiling and the sugar has dissolved. Remove from heat. Stir in the dried hibiscus flowers.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cover and let sit for 20 minutes. Strain into a pitcher and discard the used hibiscus flowers, ginger, cinnamon, and allspice berries.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Add remaining 4 cups of water to the tea, and chill. </span><span style="font-family: "verdana" , sans-serif;">Serve over ice with a wedge of lime.</span></span></div>
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<a href="https://4.bp.blogspot.com/-u-7j73sWec4/VwrAQCotonI/AAAAAAAAF-I/PGW1ZPA2Md8gyY2IlKYphBFNR24Y_6xbg/s1600/Hibiscus%2BFlowers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="640" src="https://4.bp.blogspot.com/-u-7j73sWec4/VwrAQCotonI/AAAAAAAAF-I/PGW1ZPA2Md8gyY2IlKYphBFNR24Y_6xbg/s640/Hibiscus%2BFlowers.jpg" width="480" /></span></a></div>
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<a href="https://3.bp.blogspot.com/-krB8TeP6nro/Vwsiu7yODSI/AAAAAAAAF-s/sjoyaekg--gZNkAoxbN67RQYZ_jf1OMJw/s1600/Hibiscus%2BTea2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="640" src="https://3.bp.blogspot.com/-krB8TeP6nro/Vwsiu7yODSI/AAAAAAAAF-s/sjoyaekg--gZNkAoxbN67RQYZ_jf1OMJw/s640/Hibiscus%2BTea2.jpg" width="480" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Linking to:</span><br />
<span style="font-family: "verdana" , sans-serif;">The Lazy Gastronome - <a href="http://www.lazygastronome.com/taco-tuesday-blog-hop-1/" target="_blank">Taco Tuesday Blog Hop</a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com4tag:blogger.com,1999:blog-9201938420543021228.post-82333754486165381012016-04-23T11:02:00.001-05:002017-01-17T08:28:20.196-06:00Saturday Trip Around the World<span style="font-family: "verdana" , sans-serif;">Recently Mom, dear sister and I went on a little adventure. We were looking for Hibiscus flowers to make tea. It took us to a little shopping center in Broadmoor where we enjoyed a Vietnamese lunch and shopping in a Super Mercado. They were right next door to one another. It was like a quick trip around the world.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Danh's Garden is a nice Vietnamese restaurant that offers a large selection of Vietnamese and Thai dishes. They have everything; spring rolls, noodle soup, pho, fried rice, stir-fries and bubble tea. We ordered fresh spring rolls, Tom Yum Soup with Vegetables, Basil Fried Rice with Chicken, and Basil Shrimp. Oh and we split a Milk Bubble Tea three ways. All very tasty.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">When we finished lunch we went next door to Carniceria Super Mercado La Ranchera. They have a great selection Mexican herbs and spices, fresh meats and produce that you can't find in your typical grocery store. They even had a freezer with paletas (popsicles). </span><span style="font-family: "verdana" , sans-serif;">We found the Hibiscus Flowers and decided to buy two bags.</span><span style="font-family: "verdana" , sans-serif;"> We also found some fresh Chorizo for my Birthday Taco Dinner. More about that in my next post. Dear sister had to have Bistec (thin beef steaks) to marinade for tacos. Mom and I had to buy the Nopals (Cactus Paddles) again for tacos. We all agreed we would not have a problem eating Mexican food two days in a row.</span><br />
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<a href="https://1.bp.blogspot.com/-vHBLp9HVxt0/VwBWgWKboSI/AAAAAAAAF88/UT9OYnXTCmULycwQClioyhhuqx3npOMiA/s1600/Storefronts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://1.bp.blogspot.com/-vHBLp9HVxt0/VwBWgWKboSI/AAAAAAAAF88/UT9OYnXTCmULycwQClioyhhuqx3npOMiA/s400/Storefronts.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">The Bistec was perhaps the most challenging. I just struggle with cooking thin cuts of beef on the gas grill. I think I need to break down and get a charcoal grill. They were very tasty because I used the marinade from my <a href="http://soupspiceeverythingnice.blogspot.com/2015/06/mexicana-beef-tacos.html" target="_blank">Mexicana Beef Tacos</a>. But they never got those smoky grill marks you look for from grilling. We topped them with some Spicy Avocado Cream</span><span style="font-family: "verdana" , sans-serif;">, Pickled Red Onions, Cilantro and Cotija Cheese.</span><span style="font-family: "verdana" , sans-serif;"> We made the </span><span style="font-family: "verdana" , sans-serif;">Spicy Avocado Cream </span><span style="font-family: "verdana" , sans-serif;">from a jar of jalapeno salsa dear sister brought back from Canton and an avocado. It was a big surprise how spicy and flavorful just those two ingredient turned out. It was so good. Creamy and spicy. I put it on everything until there was not a drop left. </span><br />
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<a href="https://1.bp.blogspot.com/-zICFeNpOsWA/Vwq-MviyJJI/AAAAAAAAF94/I866QfnLrf0STdAsrYqogemRMJ902hl-g/s1600/Bistec%2BTaco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-zICFeNpOsWA/Vwq-MviyJJI/AAAAAAAAF94/I866QfnLrf0STdAsrYqogemRMJ902hl-g/s400/Bistec%2BTaco.jpg" width="400" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Then there was the nopals. I loved the cactus! We grilled it with some corn and made tacos. We a</span><span style="font-family: "verdana" , sans-serif;">dapted this </span><a href="http://www.thekitchn.com/recipe-grilled-cactus-and-corn-92361" style="font-family: verdana, sans-serif;" target="_blank">Grilled Cactus and Corn Salad</a><span style="font-family: "verdana" , sans-serif;"> recipe into our own taco recipe. Again we loaded these tacos with Spicy Avocado Cream, Pickled Red Onions, Cilantro and Cotija Cheese. This was my favorite of the tacos. I loved everything about them. They had great texture and flavor. Cleaning the cactus was work but the tacos made it worth it. The next day Mom and I made a quesadilla with all the leftover steak, cactus and corn. That was Mom's favorite. I think she would do everything again just for another quesadilla. All in all this was a successful dinner and a fun trip. I look forward to going back to both of these little Broadmoor spots. If for nothing else to get more tacos ingredients. Now for the recipes.</span><br />
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<a href="https://3.bp.blogspot.com/-9vnKVJKZT-E/Vwq7e-6iT-I/AAAAAAAAF9Y/yCSA8aOATEYszZ3wAHn7aA1zpv8oyqIkw/s1600/Cactus%2Band%2BCorn%2BTaco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-9vnKVJKZT-E/Vwq7e-6iT-I/AAAAAAAAF9Y/yCSA8aOATEYszZ3wAHn7aA1zpv8oyqIkw/s400/Cactus%2Band%2BCorn%2BTaco.jpg" width="400" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Grilled Cactus and Corn Tacos</span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
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<span style="font-family: "verdana" , sans-serif;">4 nopales, or cactus paddles</span><br />
<span style="font-family: "verdana" , sans-serif;">2 small to medium cob of sweet corn</span><br />
<span style="font-family: "verdana" , sans-serif;">Olive oil</span><br />
<span style="font-family: "verdana" , sans-serif;">Kosher salt</span><br />
<span style="font-family: "verdana" , sans-serif;">Freshly ground black pepper</span><br />
<span style="font-family: "verdana" , sans-serif;">Lime, cut in half for j</span><span style="font-family: "verdana" , sans-serif;">uice</span><br />
<span style="font-family: "verdana" , sans-serif;">8 corn tortillas</span><br />
<span style="font-family: "verdana" , sans-serif;">Spicy Avocado Cream (recipe below)</span><br />
<span style="font-family: "verdana" , sans-serif;">Pickled Red Onions (recipe below)</span><br />
<span style="font-family: "verdana" , sans-serif;">Cilantro, </span><span style="font-family: "verdana" , sans-serif;">coarsely chopped</span><br />
<span style="font-family: "verdana" , sans-serif;">Cotija cheese, crumbled</span><br />
<span style="font-family: "verdana" , sans-serif;">Lime, cut into wedges</span><br />
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<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Pre-heat the grill to medium-high heat for 10 minutes.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Clean and prepare the nopales. Trim or cut the edge off each paddle; trim the stem end too. Use a small knife to trim each of the needle locations flush with the rest of the paddle. Brush the cactus and corn with olive oil and season with salt and pepper.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Grill the nopales and corn until soft and slightly charred. The nopales should take about 5 minutes on each side; cook the corn for roughly the same time rotating several times. Let cool, then cut nopales into thin strips about 1/4 inch and cut corn kernels off the cob.</span><br />
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<span style="font-family: "verdana" , sans-serif;">In a large bowl, combine nopales, corn, </span><span style="font-family: "verdana" , sans-serif;">juice of half a </span><span style="font-family: "verdana" , sans-serif;">lime, cilantro, and a light drizzle of olive oil. Season to taste with salt and pepper. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Warm tortillas on the grill flipping often until soft and warm about 30 seconds or in the microwave again for about 30 seconds.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">To serve place a spoon of cactus and corn mixture in each tortilla. Garnish with pickled red onion, spicy avocado cream, cilantro and cotija cheese. Just before eating, squeeze a little fresh lime juice over each.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Note: The cactus and corn mixture could be served as a salad or side dish as well.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-76FshKzbo2g/Vwq80xmuYPI/AAAAAAAAF9o/WCtKArqlxFQHuex8KquqjNONKxHtZs_5g/s1600/Grilled%2BCorn%2Band%2BCactus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://2.bp.blogspot.com/-76FshKzbo2g/Vwq80xmuYPI/AAAAAAAAF9o/WCtKArqlxFQHuex8KquqjNONKxHtZs_5g/s640/Grilled%2BCorn%2Band%2BCactus.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">I grilled extra corn. Dear sister loves corn.</span></td></tr>
</tbody></table>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Spicy Avocado Cream</span><br />
<span style="font-family: "verdana" , sans-serif;">Make about 2 cups</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1 cup jalapeno green salsa (We used Green Fudge brand from Canton)</span><br />
<span style="font-family: "verdana" , sans-serif;">1 large avocado, seeded and peeled</span><br />
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<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
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<span style="font-family: "verdana" , sans-serif;">Place ingredients in a blender and blend until</span><span style="font-family: "verdana" , sans-serif;"> well combined.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Pickled Red Onions</span><br />
<span style="font-family: "verdana" , sans-serif;">Adapted from <a href="http://www.bonappetit.com/recipe/quick-pickled-onions" target="_blank">Bon Appetit</a></span><br />
<span style="font-family: "verdana" , sans-serif;">Makes about 1/2 to 1 cup</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
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<span style="font-family: "verdana" , sans-serif;">1/2 cups white vinegar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tablespoon sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 1/2 teaspoons kosher salt</span><br />
<span style="font-family: "verdana" , sans-serif;">1 red onion, thinly sliced</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Directions</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Place first 3 ingredients and 1 cup water in a pint or quart size mason jar. Stir until sugar and salt dissolve. Place onion into jar; pat down to make sure onions are covered with vinegar mixture. Let sit at room temperature for 1 hour. </span><span style="font-family: "verdana" , sans-serif;">Place in refrigerator until ready to use. Can be made 2 weeks ahead.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Linking to:</span><br />
<span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;">The Lazy Gastronome - <a href="http://www.lazygastronome.com/taco-tuesday-blog-hop-1/" target="_blank">Taco Tuesday Blog Hop</a></span><br />
<br />Denise @ Soup Spice Everything Nicehttp://www.blogger.com/profile/15149752330470677737noreply@blogger.com4