tag:blogger.com,1999:blog-66245430796023713212024-02-19T03:31:53.300-05:00Rebecca's Amazing CreationsRebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.comBlogger1212125tag:blogger.com,1999:blog-6624543079602371321.post-27781787385140265072019-07-03T12:02:00.002-04:002019-07-03T12:02:46.558-04:00Get Forked, a new blog adventure!Thank you to everyone who has followed this blog and been cooking up a storm with me for so long! As you can tell from the last post being over a year ago, I was making some changes. One of them is re-branding and making a new blog and logo. As of yesterday, it is up and running, and I hope all of you will join me on my new site and adventure!<br />
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This blog for Rebecca's Amazing Creations (which is actually my catering name), will still be available for all of the old recipes, but anything new from now on will be at:<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-44443703452643154142018-05-08T23:50:00.003-04:002018-05-08T23:50:55.817-04:00Parmesan Crusted Cod<div class="separator" style="clear: both; text-align: center;">
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I have never finished a whole piece of fish before in my life, until now! The inside is flaky and moist, and the Parmesan topping has a great crunch to it! It reminds me of my husbands favorite dish from a local Italian restaurant. So good!<br />
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Ingredients:<br />
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2 (6 oz) cod fillets<br />
1 oz. grated Parmesan<br />
1/4 c. panko<br />
1 oz. butter, softened<br />
Salt and pepper<br />
Lemon, cut into wedges<br />
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Preheat the oven to 400 degrees. In a mixing bowl, combine the Parmesan, panko and butter together. Line a baking sheet with tinfoil and spray with non stick cooking spray. Season each side of the fish with salt and pepper. Place both fillets on the prepared sheet. Divide the breading in half and press onto the top of each piece of fish. Bake in the oven for 15-20 minutes until the top is golden brown. Serve with lemon wedges.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-90814971340006997052018-04-11T11:24:00.002-04:002018-04-11T11:24:23.182-04:00The Perfect Filet Mignon with Compound Butter<div class="separator" style="clear: both; text-align: center;">
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Filet Mignon is my FAVORITE cut of meat, and when cooked right, slices through like butter. This recipe shows you how I like to cook my filet so that the inside is perfectly juicy and topped with melted flavorful butter.<br />
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Ingredients:<br />
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2 (6 oz.) Filets Mignon<br />
3 Thyme Sprigs, leaves taken off<br />
1 tsp. Parmesan cheese<br />
1 oz. Butter, room temperature<br />
1 garlic clove, minced (use roasted from a jar if you have it)<br />
1 tsp. olive oil<br />
Salt and Pepper<br />
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Preheat your oven to 425 degrees. Line a baking sheet with foil and spray with non stick cooking spray and set aside. Place a medium size pan on medium high heat. Season both filets with the salt and pepper. To the pan, add the olive oil and steaks. Cook each side of the steak for around 3-4 minutes per side, without disturbing, to brown each side. Transfer the filets onto the prepared baking sheet and cook in the oven for 6-10 minutes until the inside is tender and cooked to whichever state you prefer (mine are usually to medium-rare).<br />
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While the steak is cooking, combine the butter, garlic, most of the thyme and Parmesan to a small bowl. Using a fork or the back side of a spoon, mix the ingredients together. Place in the refrigerator while the steaks continue to cook. When the steaks are done, let them rest for 5 minutes. Slice against the grain and place on your plates. Top each with half of the compound butter and sprinkle with the remaining thyme.<br />
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*As shown in the picture, this is great served with roasted or boiled asparagus, and mashed cauliflower or potatoes!<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-20268949735351583862018-01-30T20:40:00.004-05:002018-01-30T20:40:51.184-05:00Beet Green Pesto<div class="separator" style="clear: both; text-align: center;">
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In the last year or so, I fell in love with roasted beets but always felt guilty about throwing all of those leafy greens away and decided it was time to do something with them. This beet green pesto recipe uses very few ingredients making the greens shine!<br />
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Ingredients:<br />
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4-6 c. beet greens, stems removed (loosely packed)<br />
1/2 c. walnuts<br />
3 Tbs. Parmesan<br />
4 garlic cloves<br />
1/2 tsp. sea salt<br />
1/4 tsp. pepper<br />
1/4 c. olive oil (or until you reach a consistency that you like)<br />
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Combine all of the above ingredients except for the olive oil inside of a food processor. When most of the larger pieces of ingredients are broken down, slowly add in your olive oil until you reach the thickness or consistency of your choosing. I like to make mine on the thicker side, because I usually end up adding it to noodles or salads to where you always end up adding more oil or vinegar to smooth it out.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com1tag:blogger.com,1999:blog-6624543079602371321.post-54935494913258447402017-10-31T11:05:00.002-04:002017-10-31T11:05:05.771-04:00Taco Loaded Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
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This is one of the best sweet potato recipes I have ever made. I am always in love with Mexican food flavors and this recipe doesn't disappoint! This is a vegetarian dish and so filling even my husband couldn't finish it. I added over-easy eggs on top but if you don't eat eggs, leaving them off won't change the awesomeness at all. The soft potato, spicy beans, crunchy fried tortilla and sour cream give this dish all of the textures and flavors that make a dish amazing. they only took about 15 minutes to make since they are cooked in the microwave and just finished in the oven, and they are the perfect comfort food for the cold rainy/snow season!<br />
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Ingredients:<br />
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2 large sweet potatoes<br />
2 6 inch white corn tortillas, halved and cut into thin strips<br />
1 shallot, peeled and chopped<br />
1 can (15.5 oz) black beans, drained and rinsed<br />
1 Roma tomato, chopped<br />
1/2 jalapeno pepper, seeded and fine diced<br />
1/4 c. fresh cilantro, rough chopped<br />
1 Tbs. Taco seasoning<br />
1 c. shredded white cheddar<br />
Sour cream<br />
* Optional: 2 Fried Eggs<br />
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Pierce the sweet potatoes with a fork multiple times on the outside of the sweet potatoes. Microwave them for 10 minutes (or more) until the outside of the potato is easily pierced with a fork. While the potatoes are cooking, preheat the oven to 450 degrees.<br />
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Layer a small plate with a piece of paper towel. In a medium size frying pan, heat a pan over medium-high heat add 3 Tbs. of olive oil. When the oil is hot add in the corn tortillas and continually stir until the color turns a golden brown and they are crunchy. Scoop out of the oil and place to cool on the paper towel. Sprinkle with a small amount of salt.<br />
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In the same pan (no need to wipe down), add the shallot and jalapeno. Cook until the onions are softened, which is about 3-5 minutes. Add in the beans, half of the taco seasoning and 1/2 c. water. Cook until the water has evaporated (another 5 minutes). Remove the pan from the heat.<br />
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Cut each sweet potato in half 3/4 of the way down, and place on a baking sheet lined with tinfoil and cooking spray. Sprinkle the insides with the remaining taco seasoning and half of the white cheddar. Bake for 5 minutes until the cheese is melted.<br />
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Place each potato on your serving plates. Divide the bean mixture in half and spoon into the middle of the potatoes. Top with the fried egg (optional), cilantro, tomato, sour cream, the remaining shredded cheese and last but not least, the fried corn tortilla strips.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com1tag:blogger.com,1999:blog-6624543079602371321.post-44968737246971391492017-10-31T00:23:00.002-04:002017-10-31T00:25:58.212-04:00Spooky Cream Cheese Brownies<div class="separator" style="clear: both; text-align: center;">
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It is midnight and officially Halloween! I am terribly late with all, or any of my recipes this season but here is a ooey gooey brownie recipe that is sure to make your Halloween even sweeter!<br />
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Ingredients:<br />
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1 c. sugar<br />
1/2 c. flour<br />
1/2 c. cocoa powder<br />
1/2 tsp. salt<br />
1/4 tsp. baking powder<br />
2 eggs<br />
1/2 c. veggie oil<br />
1 tsp. vanilla<br />
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Cream Cheese Layer:<br />
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8 oz. whipped cream cheese<br />
1/4 c. sugar<br />
1 egg<br />
1/2 tsp. vanilla<br />
Orange food coloring<br />
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Preheat the oven to 350 degrees. Line an 8x8 baking dish with tinfoil and spray with nonstick cooking spray. In a medium size bowl, mix the sugar, flour, cocoa powder, salt and baking powder together. Add in the eggs, oil and vanilla until well combined. Reserve 1/2 c. of the brownie batter and spread the remaining batter in the pan.<br />
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In another mixing bowl, mix the cream cheese, sugar, egg and vanilla. Stir together until most of the lumps are gone. Add in the food coloring and stir until you reach the color orange that you like. Pour the cream cheese mixture on top of the brownies and spread evenly. Dollop with the remaining brownie batter and swirl with a knife.<br />
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Bake for 35-40 minutes until the cream cheese mixture is firm. Let cool fully before cutting into bars. Top with pumpkin sprinkles if you need more decoration.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-4308569901511305972017-10-18T18:15:00.002-04:002017-10-18T18:15:14.768-04:00Chicken Scaloppine<div class="separator" style="clear: both; text-align: center;">
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Ingredients:<br />
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6-8 oz. Cremini mushrooms, quartered<br />
1 shallot, minced<br />
2 garlic cloves, minced<br />
1 lemon, zested and halved<br />
2 chicken breasts, boneless and skinless, 1 inch thick or pounded out that way<br />
5 oz. angel hair pasta, cooked al dente, reserve 1/2 c. pasta water<br />
2 oz. white cooking wine<br />
4 oz. light cream<br />
1 c. shaved Parmesan cheese<br />
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Place a medium size pan over medium heat and add 2 tsp. olive oil. Season both sides of the chicken with salt and pepper and place in the heated oil. Cook for 6 minutes undisturbed (do not touch them!), flip, and cook for another 5 minutes. Set the chicken aside and place the pan back on the heat. Add 2 tsp. olive oil and mushrooms, and cook for 1 minute. Stir in the shallot and garlic and cook for 1 more minute. Add in the wine, and juice from half of the lemon. Cook for 2 minutes. Add in the cream and pasta water and bring the mixture to a boil. Turn back down to medium heat and simmer for 5 minutes.<br />
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Add the cooked pasta and half of the Parmesan back into the sauce and stir together. Season the mixture again with salt and pepper to taste. Divide the pasta and sauce among two plates. Slice the chicken and place a chicken breast on top of each pasta mound. Sprinkle the top of the chicken with lemon zest and the remaining shaved Parmesan cheese.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-17997197183133696912017-10-18T14:24:00.000-04:002017-10-18T14:24:07.319-04:00Bloody Blondies<div class="separator" style="clear: both; text-align: center;">
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It's that time of year again....my favorite time of year that is. It is now officially sweatshirt, bonfire, pumpkin spice weather! Along with this season comes my favorite holiday of all time which is Halloween! I have been in the process for the last few months moving into a new house (well, a new, used house) which has taken up most of my husband and my time currently. I have over one hundred recipes to update, and over 60 restaurants to review for my other blog <a href="http://smalltowngirlfoodieworld.blogspot.com/" target="_blank">Small Town Girl, Foodie World</a> and I am literally backed up since this past May. Yikes! Hopefully I will slowly be able to catch up, but for now, enjoy this spooky and easy to make treat!<br />
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Ingredients:<br />
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1 box yellow cake mix<br />
1/4 c. veggie oil<br />
1 egg<br />
1/3 c. milk<br />
1/8 tsp. burgundy food coloring gel (or red liquid food coloring)<br />
Spooky sprinkles! (<a href="https://www.amazon.com/dp/B00KKV5NAQ/ref=asc_df_B00KKV5NAQ5222080/?tag=hyprod-20&creative=395033&creativeASIN=B00KKV5NAQ&linkCode=df0&hvadid=167144829721&hvpos=1o1&hvnetw=g&hvrand=2635982940961823272&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9017691&hvtargid=pla-311407346525" target="_blank">Bloody Bones Sprinkles</a>)<br />
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Preheat the oven to 350 degrees and spray a 13 x 9 baking pan with non stick cooking spray. In a large bowl, mix the cake mix, veggie oil, egg and milk together until it is a sticky paste-like substance. Use a butter knife to scoop out about 1/8 of a teaspoon of the burgundy food gel and scrape it into the bowl. gently mix the batter with the gel. I wanted a marbled look, but if you want it fully mixed in, that is also okay. Spread the batter out in an even layer in the pan. Top with a few scattered bloody bone sprinkles (they will melt in the cooking process to give it a shiny random surface). Bake for 25-30 minutes until the edges of the bars are golden brown. While it is still hot, sprinkle a few more bloody bones on top! Wait for the bars to cool before cutting and serving.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-31822897158197006252017-08-04T15:01:00.004-04:002017-08-04T15:09:09.444-04:00Creamy Taco Chicken Dip<div class="separator" style="clear: both; text-align: center;">
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This is a quick and easy dip recipe that takes about 5 minutes to put together and uses most ingredients that are in your kitchen already. If you don't have canned chicken but have chicken breasts, you can always boil and shred them and add them to the dip. If you don't have chives, you can use chopped green onion, and even the taco sauce can always be replaced with mild salsa. This dip is very versatile, and very, very delicious! <br />
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Ingredients:<br />
<br />
1 large can, canned chicken, drained and flaked<br />
1 c. mild taco sauce<br />
8 oz. cream cheese<br />
3 slices Colby cheese (or 1/2 c. shredded), cut in pieces<br />
*Chives (for garnishment, optional)<br />
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Combine the above ingredients together in a microwave safe bowl with lid (or paper towel on top). Microwave for approximately 2 minutes, stir together, and zap again for another 30-45 seconds just until the cheese is melted and the dip is hot. Sprinkle a few chives on top and you have an amazing, creamy chicken dip!<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-38613355430195382482017-07-27T15:57:00.003-04:002017-07-27T15:57:23.299-04:00Best Baked Mesquite BBQ Chicken<div class="separator" style="clear: both; text-align: center;">
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If you need a great juicy BBQ chicken recipe but don't feel like firing up the grill, then look no further!<br />
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Ingredients:<br />
2 boneless, skinless chicken breasts<br />
1/2 Tbs. mesquite seasoning<br />
3 oz. sweet baby ray's<br />
Olive oil<br />
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Preheat the oven to 450 degrees. Line a pan with tinfoil and spray with nonstick cooking spray. Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Season chicken breasts with the mesquite seasoning on both sides. Place in the prepared pan and cook on each side for 2-3 minutes, only browning the outside.<br />
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Place the chicken on the prepared pan and bake for 8-10 minutes.Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-6154856241395727242017-07-27T15:53:00.004-04:002017-07-27T15:53:51.568-04:00Chicken Diane<div class="separator" style="clear: both; text-align: center;">
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Ingredients:<br />
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1 large potato, peeled and cut into 1" cubes<br />
1 large bunch green beans<br />
6 oz. cremini mushrooms, sliced<br />
1 shallot, small diced<br />
2 bone-in, with skin chicken breasts<br />
4 oz. light cream<br />
4 Tbs. sherry wine<br />
2 tsp. chicken base (liquid)<br />
1 Tbs. Dijon mustard<br />
Olive oil<br />
salt and pepper<br />
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Preheat the oven to 425 degrees and line a baking sheet with tinfoil sprayed with non stick cooking spray. Add chopped potatoes to a medium size pot and pour water until it covers the potatoes. Boil and then simmer for 15 minutes. Drain, place back in the pan and mash while adding half of the cream, salt and pepper. Cover with a lid to keep warm while the chicken is finishing.<br />
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While your potatoes are boiling still, heat 2 tsp. olive oil in a pan and heat to medium-high. Add chicken skin side down to brown, cooking for about 5-7 minutes. Flip over and place onto the prepared baking sheet, and bake for 18-20 minutes. Rest the chicken.<br />
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To the same pan the chicken browned in, add the mushrooms and cook for 2 minutes. Add the shallots and cook for another few minutes. Add the sherry, cream, chicken base and Dijon and bring to a boil. Reduce to simmer and cook for 3-4 minutes until thicker.<br />
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Boil the green beans in a pot for about 3-4 minutes until just cooked and a vibrant green. Drain and season with salt and pepper. Place the chicken on two serving plates. Divide the potatoes in half, and the green beans and place next to the chicken. Top the potatoes with chives. Pour half the sauce on each plate next to the chicken, so you don't make the crispy chicken skin soggy.<br />
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<br />Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-60952732316354223012017-07-25T15:02:00.002-04:002017-07-25T15:02:44.547-04:00Baked Honey Salmon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SOKS4x41NzTRMbW81eDuGB-vQrdX1pnDf0qpQuuTXUNQjco9mquatz37lGzW8UdGIp8q0GY5LM90ws8xJRhr7StGP7nAvlk2PJlS6hfAV4eLzSiUpy7Ubq1kaUvF4mtyqFhJHT6FoJf6/s1600/IMG_20170719_003832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="1600" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SOKS4x41NzTRMbW81eDuGB-vQrdX1pnDf0qpQuuTXUNQjco9mquatz37lGzW8UdGIp8q0GY5LM90ws8xJRhr7StGP7nAvlk2PJlS6hfAV4eLzSiUpy7Ubq1kaUvF4mtyqFhJHT6FoJf6/s400/IMG_20170719_003832.jpg" width="400" /></a></div>
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Ingredients:<br />
<br />
2 12oz. salmon fillets<br />
1 Tbs. honey<br />
1 1/2 Tbs. butter<br />
Salt and pepper<br />
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Preheat the oven to 450 degrees. Prepare a baking sheet with foil and spray with non stick cooking spray. Set the butter in a small bowl and let soften. Place a large non stick pan to medium-high heat. Add 1 tsp. olive oil to the pan, season the fillets with salt and pepper, and place the fish flesh side down. Sear 3 minutes, flip, cook 1 minute and then place on the prepared sheet. Bake for 6 minutes.<br />
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To the butter, add the honey and mix until smooth. Place a slice of salmon on each plate and divide the butter in half, letting melt on top of both fillets.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-34682536550272041782017-07-25T14:54:00.004-04:002017-07-25T14:54:57.719-04:00Grilled Chicken with Pear and Goat Cheese Salad<div class="separator" style="clear: both; text-align: center;">
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Sweet pear, tart cherries and goat cheese, and perfectly grilled chicken. What combination could possibly go better for a summer salad?<br />
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Ingredients:<br />
1 small red onion, thinly sliced<br />
1 Red Pear (Anjou), quartered and thinly sliced<br />
3 Tbs. balsamic vinegar<br />
1 Tbs. honey<br />
2 boneless skinless chicken breasts, fat trimmed<br />
2 Tbs. chopped walnuts<br />
3 oz. spinach (i prefer stems trimmed)<br />
1 oz. goat cheese, crumbled<br />
2 Tbs. dried cherries, chopped<br />
Olive Oil<br />
Salt and Pepper<br />
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Preheat the oven to 400 degrees. Prepare a baking sheet with tinfoil and spray with non stick cooking spray. Spread out the sliced onion on the prepared sheet and bake for 15-18 minutes.<br />
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In a small bowl, combine the balsamic, 1 Tbs. olive oil, honey, salt and pepper. Set aside. Meanwhile, season the chicken breasts with salt and pepper. Set a grill pan on medium heat. Drizzle the chicken with olive oil (about 1 tsp. each) and place on the grill. Cook for 5 minutes on each side and let rest while gathering the salad ingredients.<br />
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In a small skillet, toast the walnuts on medium-high heat for about 2 minutes, stirring constantly. Place the spinach in a bowl and add 1 Tbs. of the balsamic mix; toss together. Divide the spinach onto two serving plates. Top with the sliced pear, chopped walnuts and cherries, and crumbled goat cheese. Drizzle with more fo the balsamic dressing. Slice the chicken into strips and place next to the salad. (Serve with a small bowl of the dressing instead of drizzling if you are worried about the spinach wilting.)<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-37538960287715763962017-07-25T14:02:00.001-04:002017-07-25T14:02:43.309-04:00Deconstructed Pot Roast<div class="separator" style="clear: both; text-align: center;">
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Ingredients:<br />
2 potatoes, peeled and cut into 1 inch cubes<br />
2 oz. sour cream<br />
2 large carrots, trimmed and chopped<br />
2 sirloin steaks<br />
2 tsp. beef demi-glaze<br />
1 tsp. pot roast seasoning<br />
6 oz. butter<br />
1/2 c. fresh peas<br />
Olive oil<br />
Salt and pepper<br />
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Preheat the oven to 425 degrees. Prepare a baking sheet with tinfoil and spray with non stick cooking spray. Add the potatoes to a medium size bowl, water salted, and boil for 15-18 minutes. Drain and return the potatoes back to the pot. Mash in the sour cream, salt and pepper until smooth. Cover and set aside. Add the carrots to the prepared sheet and bake for 16 minutes. Add the peas and continue to roast 2-3 minutes.<br />
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While the potatoes are boiling, and the carrots are roasting, season the steaks with salt and pepper. In a medium size pan on medium-high heat, add 1 tsp. olive oil. Cook 3-4 minutes per side. Transfer the steaks to a plate and let sit. To the same pan, add 1/2 c. water, glaze and seasoning and bring to boil. Reduce to simmer and return the steaks back to the pan. Cook for another 1-2 minutes per side. (Add more water if necessary depending on sauce amount.) Remove the steaks from the pan again and let sit. Add the butter to the pan and swirl in the butter.<br />
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Place the mashed potatoes on your serving plate and if you wish, top with extra butter and chopped chives. Place the steak next to the potatoes and pour the sauce, divided in half, on top of each steak (after slicing). Serve with a side of the carrots and peas.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-61851105867717637942017-07-25T13:38:00.002-04:002017-07-25T13:38:30.002-04:00S'more Smoothies for 2<div class="separator" style="clear: both; text-align: center;">
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Summer days, hot weather, and S'more smoothies!<br />
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Ingredients:<br />
1/4 c. marshmallow fluff<br />
2 Tbs. chocolate syrup<br />
1/2 c. graham cracker crumbs<br />
8 oz. milk<br />
1 container vanilla yogurt<br />
2 c. ice cubes<br />
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Line the rim of two glasses with some of the marshmallow fluff. Roll them in the graham cracker crusts. Add all of the remaining ingredients (including remaining fluff and graham crumbs) to a blender. Blend for about 2 minutes until the ingredients are broken down. Pour into the prepared glasses.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-81768563961538719862017-07-25T13:16:00.001-04:002017-07-25T13:16:20.543-04:00Pork with Mustard Thyme Butter and Roasted Kale and Red Onion Salad<div class="separator" style="clear: both; text-align: center;">
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Ingredients:<br />
1 Tbs. butter, room temperature<br />
6 oz. kalettes (or chopped kale)<br />
1 small red onion, sliced<br />
2 garlic cloves<br />
3 sprigs of thyme, stemmed<br />
2 boneless pork chops, fat trimmed<br />
2 tsp. course ground mustard<br />
Olive oil<br />
Salt and pepper<br />
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Preheat the oven to 425 degrees. Line a baking sheet with tinfoil and spray with non stick cooking spray. Spread the kale and onion in an even layer on the prepared sheet and bake for 10-12 minutes.<br />
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While the kale is cooking, season the pork chops with salt and pepper. Add a teaspoon of olive oil to a medium size pan at medium-high heat. Cook for approximately 2-3 minutes on each side. Place the pork chops on a sheet pan and put in the oven for 6-8 minutes until fully cooked. Let rest while getting the plates ready.<br />
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In a small bowl, mix the butter, mustard, thyme and 1/4 tsp. pepper together. Add the kale and onion to the plate, pork chops next to the salad, and then top each chop with half of the thyme butter.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-10350383160675771322017-07-24T15:47:00.004-04:002017-07-24T15:47:43.217-04:00Honey Mustard Pork Medallions with Apple Slaw<div class="separator" style="clear: both; text-align: center;">
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This recipe is great for a summer dish. All you need is one pan, one bowl, and little prep time. With a sweet honey mustard sauce on quick cooking pork slices, and a side of crunchy coleslaw, this recipe will have you hooked!<br />
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Ingredients:<br />
<br />
Pork tenderloin (small tenderloin of any size)<br />
3-4 Tbs. honey mustard dressing<br />
2 Tbs. brown sugar<br />
1 tsp. Frank's Red Hot Sauce<br />
1 Apple (Fuji), cored, quartered and thinly sliced<br />
1/4 c. honey roasted peanuts, chopped<br />
4 oz. coleslaw mix (cabbage and carrot)<br />
4 Tbs. apple cider vinegar<br />
Olive oil<br />
Salt and pepper<br />
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In a large mixing bowl, combine the apple, slaw mix, half the vinegar, 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss everything together and set aside.<br />
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Cut the pork tenderloin into 1/2 inch thick round slices. Season both sides with salt and pepper. Preheat a medium size pan to medium-high heat and add 2 tsp. of olive oil and the pork medallions to the pan. Cook on each side for 3-4 minutes. Transfer to a plate and rest for 3 minutes.<br />
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To the same pan, add the honey mustard dressing, brown sugar, remaining vinegar, and hot sauce and stir. Bring the pan to a boil, reduce, and simmer 1-2 minutes until it reaches a thicker consistency. Add the pork slices back to the sauce in the pan and coat.<br />
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Serve the pork slices with a healthy portion of slaw on the side. Drizzle the pork with the sauce from the pan.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-72848731229951101422017-05-08T13:48:00.003-04:002017-05-08T13:49:39.256-04:00Cotton Candy Pop<div class="separator" style="clear: both; text-align: center;">
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When my nieces and nephew were up visiting from Texas this past winter, we tried finding things for them to do to keep busy. Since we have been in-between houses in a rental, the kitchen is tiny compared to what I am used to and a really weird layout. Trying to get a meal done with a large quantity of people running around the room gets intense, so this was a perfect way to distract the kids, yet still make them feel like they were being included. Now, you will notice we had orange and blue cotton candy, which of course combine together made a nice shade of brown to which everyone did. I re-made them using just blue raspberry cotton candy for a , let's say, "prettier" version. This is definitely a fun experiment to do with kids!<br />
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Ingredients:<br />
<br />
Cotton Candy<br />
Sprite (or any clear pop)<br />
Glasses<br />
Straws<br />
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This easy recipe involves only two steps. Pour the pop into a glass, and add in cotton candy. When the cotton candy is added it starts fizzing and dissolving, disappearing into the pop and changing the color and taste. Super easy, and fun for kids to combine flavors!<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-29282777182599284052017-05-08T13:09:00.000-04:002017-05-08T13:26:10.086-04:00Blueberry Lemon Doughnuts<div class="separator" style="clear: both; text-align: center;">
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It is finally Spring! (Well, still only 40-50 degrees here in the U.P. but it is sunny, and I have a sunburn, so it still counts.) Time to bust out one of my favorite "flavors" with pretty much any combination, as long as lemon is involved somewhere. These baked doughnuts pack a lemon punch that of course goes perfectly with blueberries. Every time I think lemon and blueberry, it just screams Springtime to me. And they are baked cake-like doughnuts, so you SORT of feel better eating them....<br />
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Ingredients:<br />
<br />
1/2 stick butter, melted<br />
1/4 c. veggie oil<br />
3/4 c. sugar<br />
2 eggs<br />
2 tsp. vanilla<br />
2 tsp. grated lemon zest<br />
1 c. buttermilk<br />
2 3/4 c. flour<br />
1 1/2 tsp. baking powder<br />
1/4 tsp. baking soda<br />
1 tsp. salt<br />
1 c. blueberries<br />
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Preheat the oven to 425 degrees and grease your doughnut pan(s) with nonstick cooking spray. In a large bowl, whisk the melted butter, oil and sugar together. Add in the eggs, vanilla, lemon zest, buttermilk and whisk again until smooth. Add in the dry ingredients and stir until a thick batter forms. Stir in the blueberries. Spoon the batter into the prepared doughnut pan and bake for 7-8 minutes, until the bottom of the doughnuts are a nice golden brown and the top springs back when you lightly press on it. Repeat until you have no more dough left. <br />
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Lemon Glaze:<br />
<br />
2 c. powdered sugar<br />
2 tsp. lemon zest<br />
7-8 Tbs. fresh lemon juice (2 large lemons)<br />
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In a small bowl, combine the lemon glaze ingredients together. Line parchment or wax paper underneath cooling racks and dip each side of the doughnut in the glaze mixture. Place on the rack to cool fully and let the icing dry.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-50281753847127361182017-05-08T12:44:00.000-04:002017-05-08T12:44:00.232-04:00Carrot Cake Cheesecake<div class="separator" style="clear: both; text-align: center;">
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I love carrot cake, and I usually hate (for the most part) cheesecake. The combination of the carrot cake and cheesecake works well together because usually you see cream cheese with carrot muffins, cream cheese frosting on carrot cake, so why not cheesecake with carrot cake? This was a big hit at Easter, and if you don't have a large quantity of people that you are serving, it freezes really well. Many recipes that combine a cheesecake with a cake often frost the entire thing. In my opinion, everything is so sweet already that I don't think frosting the whole thing would add anything that would otherwise feel like it was missing. If you needed to decorate it for a birthday or special occasion, however, it would always look nice with a thin layer of cream cheese frosting on just the top of the cake, and a decoration piped out. <br />
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Cheesecake Ingredients:<br />
<br />
2 blocks (116 oz.) cream cheese<br />
1/2 c. sugar<br />
2 eggs<br />
1 tsp. flour<br />
1 tsp. vanilla<br />
1/2 c. sour cream, lite<br />
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Preheat the oven to 350 degrees. Spray a 9 inch springform pan with baking spray with flour, and set aside. In an electric mixer, beat the cream cheese, sugar, eggs and flour together until smooth. Add in the vanilla and sour cream and stir by hand. Set aside.<br />
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Carrot Cake Ingredients:<br />
<br />
3/4 c. oil (veggie)<br />
1/3 c. brown sugar<br />
2/3 c. sugar<br />
2 eggs<br />
1 tsp. vanilla<br />
1 1/4 c. flour<br />
1/2 tsp. baking soda<br />
1 tsp. cinnamon<br />
1/8 tsp. nutmeg<br />
1/2 tsp. salt<br />
2 large carrots, grated<br />
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In an electric mixer, mix together the oil and sugars together until smooth. Add in the eggs and vanilla and stir to incorporate. Slowly mix in the dry ingredients until just combined, and add in the grated carrots.<br />
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Spread half of the carrot cake batter in the bottom of the prepared pan. Dollop half of the cheesecake batter on top (do not spread!). Dollop the rest of the carrot cake batter on top of the cheesecake batter. Spread the remaining cheesecake batter on top with a spatula to even the top layer out. Pat down the cheesecake to remove all of the air bubbles.<br />
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Bake for 70-75 minutes until the edges are golden brown and the middle slightly springs back when you lightly press down. Let cool in the pan before removing the springform edges and serving. <br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-1633176439446826502017-04-30T23:53:00.001-04:002017-04-30T23:53:18.252-04:00Hummus Roasted Veggies<div class="separator" style="clear: both; text-align: center;">
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This recipe for yummy roasted vegetables uses something that is always in our refrigerator, which is hummus. It can be so versatile, using olive hummus, garlic, black bean, roasted red pepper or garlic. The hummus caramelizes on the outside of the vegetables making them slightly crunchy on the outside and soft on the inside.<br />
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Ingredients:<br />
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1 1/2 c. hummus (I used roasted beets and garlic)<br />
Broccoli florets<br />
Baby carrots<br />
Mini bell peppers, cut in half<br />
Onion, sliced in wedges<br />
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Preheat the oven to 425 degrees. Preheat the pan lined with parchment paper for 10 minutes in the oven while it is preheating. In a large bowl, mix the cut vegetables with the hummus. If the hummus is too thick, add a tablespoon of lemon juice. Use your hands for this part. Spread the veggies out on the heated pan and roast for 20 minutes, flipping over half way through.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-12341059295294391352017-04-30T23:24:00.004-04:002017-04-30T23:24:48.529-04:00Lemon Asparagus Orzo<div class="separator" style="clear: both; text-align: center;">
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If you want a refreshing take on a pasta dish right in time for spring, then look no further! This lemon asparagus dish mixed with the pasta is amazing! It makes a large portion and feeds a hungry crowd.<br />
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Ingredients:<br />
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1 lb. asparagus, blanched<br />
4 c. chicken stalk<br />
4 c. water<br />
1 Tbs salt<br />
1/4 tsp. turmeric<br />
3 c. orzo pasta<br />
1/2 c. green onions, whites and stalks, thinly sliced<br />
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Dressing:<br />
<br />
2 lemons, zested<br />
1/2 c. lemon juice<br />
3 cloves garlic, crushed<br />
3/4 tsp. salt<br />
1 tsp. fresh cracked pepper<br />
1/2 c. extra virgin olive oil<br />
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Place the lemon zest, juice, garlic, salt and pepper into a bowl. Add in the oil and whisk. Set aside. Slice the cooked asparagus into two inch pieces and set aside. Place the chicken stock and water into a large pot and bring to a boil. Add the salt and turmeric. Add the orzo and cook on medium-high for 10-12 minutes. Place the orzo in a large bowl and add the asparagus and green onions. Whisk the dressing quickly again and pour into the salad. Mix well. Let sit to room temperature before serving.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-20709344882680351452017-04-30T22:37:00.002-04:002017-05-08T12:49:36.172-04:00Saffron Buns<div class="separator" style="clear: both; text-align: center;">
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Before my Aunt Jean passed away, she used to make my dad hot cross saffron buns every year for Easter. I attempted a few times to make them but the recipe I had never worked out. This one works amazing, and passed for my dad with flying colors!<br />
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Ingredients:<br />
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3/4 c. milk<br />
1 tsp. saffron threads<br />
1 tsp. plus 1/4 c. sugar<br />
1/4 ounce pkg. active dry yeast<br />
3 1/2 c. flour (plus 1/2 c. more if necessary)<br />
1/2 tsp. salt<br />
1/4 c. salted butter, softened<br />
1/4 c. sour cream, light<br />
2 eggs (plus 1 beaten for glaze)<br />
1 c. currants<br />
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Heat the milk, saffron and 1 teaspoon of sugar in a small saucepan until the milk is steamy. Remove the mixture from the heat and stir to dissolve the sugar. Let cool to 115 degrees.<br />
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Sprinkle the yeast over the saffron milk and let sit for 5 to 10 minutes. In an electric mixer, whisk the 3 1/2 cups of flour, remaining 1/4 cup of sugar and salt together. Make a well in the center and add the saffron yeast milk, eggs, butter and sour cream.<br />
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Mix until well incorporated. Switch to the dough hook and on low speed, start to knead the dough. Add additional flour now if necessary but the mix should still be slightly sticky. Add in the currants. Shape the dough into a ball and place in a large bowl covered with plastic wrap. Let the dough sit in a warm place for 1-2 hours (I turn the oven on warm before hand, and then turn it off when I put the dough in to sit so that the oven stays warm but isn't continually heating).<br />
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Once it has doubled in size, for the dough into balls (2-3 inches diameter). Place onto a pan lined with parchment paper 2 inches apart. Cover the dough with plastic wrap ad let rise again for 30 minutes to an hour.<br />
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Preheat the oven to 400 degrees. Brush the tops and sides of the buns with egg wash. Place in the oven and bake for 10 to 11 minutes. Remove from the oven and let cool slightly before eating.<br />
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Frosting:<br />
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Combine 2 cups of powdered sugar with 2-3 tablespoons of milk. I added 1 teaspoon of vanilla. Place into a Ziploc bag and snip the corner off. Pipe an "x" on top of each bun and let cool fully before stacking or putting into a container.<br />
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Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-73779750129724110782017-04-30T21:44:00.003-04:002017-04-30T21:44:51.064-04:00Egg Stuffed Avocados<div class="separator" style="clear: both; text-align: center;">
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I love, absolutely love avocado. A few years ago, the only thing I would have eaten avocado in is guacamole, or inside of a burrito or taco if a restaurant served it that way. Now I sometimes just eat it with sea salt and cilantro for a snack. An even better way to eat it? With an egg baked in the middle! It then combines two favorites; avocados AND breakfast!<br />
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Ingredients:<br />
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2 avocado<br />
4 eggs<br />
1/4 c. shredded cheddar cheese<br />
Salt and pepper<br />
Cilantro (optional)<br />
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Preheat the oven to 425 degrees, and place a wire rack inside of a pan (I used a cookie sheet). Cut each avocado in half and remove the pits. Scoop out about 1 tablespoon from the inside of each hole where the pit was, and either save for guacamole or another recipe, or enjoy a quick snack while making these... Crack open one egg into a small bowl and carefully pour the egg into an avocado hole. If some of the white spills out, that's okay, that is why the sheet is underneath! Repeat for the remaining eggs, and season with salt and pepper. Top each egg with about 1-2 teaspoons of shredded cheese. Bake for 13-15 minutes, until the egg yolk is the consistency you want, and especially until the whites are no longer runny. Let cool slightly before serving, and topping with cilantro!Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0tag:blogger.com,1999:blog-6624543079602371321.post-78396501910881366002017-04-05T00:20:00.002-04:002017-04-05T00:20:17.122-04:00Sweet and Sour Chicken Thighs<div class="separator" style="clear: both; text-align: center;">
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This sweet and sour slow cooker chicken is amazing, and much better for you than going to a restaurant and getting something from out. It only takes 3 hours in the slow cooker and serves around four people. Test it out next time you have a craving for oriental food!<br />
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Ingredients:<br />
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2 1/2 lb. bone-in chicken thighs, skinned<br />
1/4 c. cornstarch<br />
1 Tbs. canola oil<br />
2 green onions, thinly sliced<br />
1/4 c. ketchup<br />
1/4 c. honey<br />
2 Tbs. soy sauce, reduced-sodium<br />
2 tsp. grated fresh ginger<br />
2 tsp. minced garlic<br />
1 tsp. salt<br />
1/2 c. rice vinegar<br />
1 pouch Uncle Ben's brown rice<br />
1 pkg. cabbage/kale mix<br />
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Place the skinless chicken thighs in a large bag with the cornstarch. Shake the bag making sure all of the chicken is coated. Shake off the excess cornstarch. Heat a large pan with the canola oil. Place the chicken in the pan and brown on each side for 3 minutes on medium-high heat. </div>
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Place the browned chicken in the bottom of a slow cooker. In a medium size bowl, mix the ketchup, honey, soy sauce, ginger, garlic, salt, rice vinegar and the whites of the onion. Pour over the chicken and place the lid on the slow cooker. Cook on high for 3 hours. Remove the thighs and place on a cutting board. Carefully slice open the thighs partially and remove the bone. </div>
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Add the salad and rice to your serving plates. Place 1-2 chicken thighs over the rice. Whisk the sauce left in the slow cooker and drizzle on top of everything. Finish with thin sliced green onions.Rebecca's Amazing Creationshttp://www.blogger.com/profile/09204921889564869093noreply@blogger.com0