tag:blogger.com,1999:blog-12048724047413742202024-03-05T22:26:40.973-05:00The DelightfulFood and lifestyle blog on discovering the delightful in the everyday.Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-1204872404741374220.post-53255934419657218392015-02-23T09:56:00.003-05:002015-02-23T09:56:41.593-05:00The Delightful is Moving to a New HomeExciting news! <i>The Delightful</i> is growing! Because of this, I've decided to migrate away from my trusty blogger site at www.DiscoveringDelight.com to a new site at www.TheDelightful.com. I'm going to attempt to redirect the links, but I wanted to post this notice a few days before I do that in case it completely fails. (I am not 100% tech savvy.) The food, DIY and delight continue over at www.TheDelightful.com.Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-17050553584213262632015-02-19T09:02:00.001-05:002015-02-19T09:02:13.808-05:00The Perfect Winter Hat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZtNx4UicQVlnRnOD7n8Kr-3W-iJRGSHKutyhmjKSaE99aYzm7IgszJEw485FuWUZKeLRMGwfY_cEJZ65EUFjpngzUvtPM-6SI1I2ZrYUOJpwi8iJwoU8QjJsUBBWLMtc2Ti_T7jqBGA/s1600/2015-02-18+04.46.35+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Perfect Winter Hat" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZtNx4UicQVlnRnOD7n8Kr-3W-iJRGSHKutyhmjKSaE99aYzm7IgszJEw485FuWUZKeLRMGwfY_cEJZ65EUFjpngzUvtPM-6SI1I2ZrYUOJpwi8iJwoU8QjJsUBBWLMtc2Ti_T7jqBGA/s1600/2015-02-18+04.46.35+1.jpg" height="400" title="" width="300" /></a></div>
I generally am not a winter hat-wearer. Living in the freezing cold of NYC, I have heavily relied on the giant hood of my puffy coat to keep my head and ears warm. Unfortunately, the hood cuts off my peripheral vision and makes it harder for me to hear my walking companions and noises around me, which is not particularly safe walking around busy streets. In the past, I steered away from hats because they messed up my hair (it's called "hat hair" for a reason). I have the kind of hair that creases easily. I can't just wear my hair in a ponytail for an hour and take it down without having a giant ponytail crease in it, and I generally have the same issue with hats - the smushed down hat hair.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ySg8FDDCWFxYOy-q68JmOvS_OHQusJgUmS4NERd3gzTOtRnR49AQCtYDvtunCLWo1xwAFso_JGKHtC9qe8GxBjLbefGZEhL90OxIgf4mKlY6YRG1x_nihM-AvQlYtmTC7OKuODWLQsM/s1600/2015-02-18+04.48.05+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Perfect Winter Hat" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ySg8FDDCWFxYOy-q68JmOvS_OHQusJgUmS4NERd3gzTOtRnR49AQCtYDvtunCLWo1xwAFso_JGKHtC9qe8GxBjLbefGZEhL90OxIgf4mKlY6YRG1x_nihM-AvQlYtmTC7OKuODWLQsM/s1600/2015-02-18+04.48.05+1.jpg" height="400" title="" width="300" /></a></div>
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However, I have been converted! I found the perfect winter hat, or, rather, it found me. I got this adorable Jack + Lucy hat in the January Popsugar MustHave Box, which I only got because I accidentally forgot to cancel it (whoops!). Luckily for me, that box had some incredibly awesome loot in it, which I use all the time...including this hat! This little gem manages to keep my head and ears warm without completely destroying my hairstyle. Somehow, it doesn't affect my hair at all. It's pretty amazing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5LrfCshW6kI76lHmj0QIa5ZtpjdVzaJOAGwibW-cTYVi6LgwgX1IZr3AAOsyIOYBX52lYP7RpgnZToyT04ZlYfKCHTQOSn3mSY2P-DK0BhSWEE9QA5mD8FJug6I48oF7h7CZ7NPd-gs/s1600/2015-02-18+04.46.30+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Perfect Winter Hat" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5LrfCshW6kI76lHmj0QIa5ZtpjdVzaJOAGwibW-cTYVi6LgwgX1IZr3AAOsyIOYBX52lYP7RpgnZToyT04ZlYfKCHTQOSn3mSY2P-DK0BhSWEE9QA5mD8FJug6I48oF7h7CZ7NPd-gs/s1600/2015-02-18+04.46.30+1.jpg" height="400" title="" width="300" /></a></div>
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I also love that you can style it multiple ways. You can wear it so that the pom pom flops around, or flip up the brim so that it fits snugly on your head (like I am here). Either way, it keeps me warm, doesn't mess up my hair, and my husband likes that fact that I'm not constantly asking him what he just said when we're walking around the city.<br />
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What's your favorite winter hat? Or go to head-warming style?Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com1tag:blogger.com,1999:blog-1204872404741374220.post-42988274806198103982015-02-17T17:40:00.000-05:002015-02-17T17:40:02.427-05:00Five Tools for Winter Workout Motivation<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_af-ncH1k0CG5P8cXaklCn0rJe2UWDJ87HhoOKiAbW1DY6rBXepnMis_gjGJ7xqL0cY5xWsccA3075bFA2mCHt3TsjDzXJ82UNKnd6tyb1_QONd_zVzb5EkSmoYrOs-MGg59QcdbqQ4/s1600/2015-02-17+04.56.40+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Tools for Winter Workout Motivation" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_af-ncH1k0CG5P8cXaklCn0rJe2UWDJ87HhoOKiAbW1DY6rBXepnMis_gjGJ7xqL0cY5xWsccA3075bFA2mCHt3TsjDzXJ82UNKnd6tyb1_QONd_zVzb5EkSmoYrOs-MGg59QcdbqQ4/s1600/2015-02-17+04.56.40+1.jpg" height="300" title="" width="400" /></a></div>
When the temperature drops, I find it harder and harder to motivate myself to get my workouts in. Since I avoid going outside in the bitter cold, I know I'm not going to get my 10,000 steps a day in unless I get to the gym. When the desire to sit on the couch cuddled in a blanket is almost overwhelming, I have a few tools I rely on to help me get my butt to the gym. Here are my top five tools for winter workout motivation:<br />
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<u>Pinterest</u><br />
This social media site is such a great place to find inspirational images. When I wake up in the morning and am starting to feel the resistance to workout, I'll spend 10 minutes on Pinterest looking at my board, <a href="https://www.pinterest.com/thedelightful/delightful-health/" target="_blank">Delightful Health</a>, or searching "health" and "fitness" to find more pins. Seeing that other folks are doing it and reading the motivational messages had been a great way to convince myself to get my sneakers on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiHGvXsov8cWYDevnrOPimuegH0WILL0eZ0GG9EUhF74JBNp4FI-8Rj1bWVnvAy9lNFfmWXh-9eIMiJoAkn3tCCy8n0SKUVhhbOb4Icmy9pBPLjSmOaomqVOYhncX5wNdFiX6oCT0nl8/s1600/Screen+Shot+2015-02-17+at+5.21.09+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Five Tools for Winter workout motivation - delightful health on pinterest" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiHGvXsov8cWYDevnrOPimuegH0WILL0eZ0GG9EUhF74JBNp4FI-8Rj1bWVnvAy9lNFfmWXh-9eIMiJoAkn3tCCy8n0SKUVhhbOb4Icmy9pBPLjSmOaomqVOYhncX5wNdFiX6oCT0nl8/s1600/Screen+Shot+2015-02-17+at+5.21.09+PM.png" height="231" title="" width="400" /></a></div>
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<u>Entertainment</u><br />
Nothing is more mind numbing to me than spending 30 to 45 minutes on a treadmill or elliptical with nothing to do. I can run outside for longer than that and get lost in the scenery and my own thoughts, but there is something about staring at a gym wall that makes me look at the clock every other minute. To combat that, I bring my own entertainment. My top two recommended forms are <a href="http://www.hulu.com/winter" target="_blank">Hulu Plus</a>, if you don't mind paying for it, or <a href="http://www.fitmuses.com/" target="_blank">Fitmuses</a>, if you're looking for a free option.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_roN3dxppHUdE3A0hmgPgcnUwnVuLRI7ZCY_kZNUo72iTYp8A5CHZ53e_eUSwsMasRNWzgUsVu3XSnTDNr9zNbw7N2FNOJC7QIviV93vhLtxOVHjcw2e0JzigAZO590VQbAsQXHv86I/s1600/Screen+Shot+2015-02-17+at+5.37.45+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Tools for Winter Workout Motivation - fitmuses" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_roN3dxppHUdE3A0hmgPgcnUwnVuLRI7ZCY_kZNUo72iTYp8A5CHZ53e_eUSwsMasRNWzgUsVu3XSnTDNr9zNbw7N2FNOJC7QIviV93vhLtxOVHjcw2e0JzigAZO590VQbAsQXHv86I/s1600/Screen+Shot+2015-02-17+at+5.37.45+PM.png" height="167" title="" width="400" /></a></div>
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<u>Cute Workout Gear</u><br />
This is on everyone's list of motivational tools, and I'm pretty sure that's because it really works! When I have a cute outfit to wear that makes me feel good, I am more willing to put it on and get the workout in.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUp5_IeKhJO_twxWH4uFoRqHKfXac570QGprfTdDQUDsTaxwUrvlYTMXfp0oYLw5qg3yXAumFPZSlSoIsBEAY4z6sj7m9dM5wHiYX8zWblPVOkdoF11xRN3IUQjTT8P2GC5SASNUD7cE4/s1600/2015-02-17+05.12.13+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Tools for Winer Workout Motivation - cute workout gear" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUp5_IeKhJO_twxWH4uFoRqHKfXac570QGprfTdDQUDsTaxwUrvlYTMXfp0oYLw5qg3yXAumFPZSlSoIsBEAY4z6sj7m9dM5wHiYX8zWblPVOkdoF11xRN3IUQjTT8P2GC5SASNUD7cE4/s1600/2015-02-17+05.12.13+1.jpg" height="300" title="" width="400" /></a></div>
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<u>Fitbit</u><br />
When I mentioned the desire to hit those 10,000 steps a day, I wasn't kidding. Fitbit, or another fitness tracker, can be a great motivator to get a workout in. If you're going to take a yoga or spin class or workout on the elliptical, I recommend the type I have - the <a href="https://www.fitbit.com/chargehr" target="_blank">Fitbit Charge HR</a>. With the built in heart rate monitor, you get a more accurate record of calories burned in non-stepping forward exercises.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_af-ncH1k0CG5P8cXaklCn0rJe2UWDJ87HhoOKiAbW1DY6rBXepnMis_gjGJ7xqL0cY5xWsccA3075bFA2mCHt3TsjDzXJ82UNKnd6tyb1_QONd_zVzb5EkSmoYrOs-MGg59QcdbqQ4/s1600/2015-02-17+04.56.40+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Winter Workout Motivation Fitbit" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_af-ncH1k0CG5P8cXaklCn0rJe2UWDJ87HhoOKiAbW1DY6rBXepnMis_gjGJ7xqL0cY5xWsccA3075bFA2mCHt3TsjDzXJ82UNKnd6tyb1_QONd_zVzb5EkSmoYrOs-MGg59QcdbqQ4/s1600/2015-02-17+04.56.40+1.jpg" height="300" title="" width="400" /></a></div>
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<u>Eucalyptus Spray</u><br />
Aromatherapy is real. Our sense of smell is powerful, emotional and tied to memory, and, frankly, the gym and pieces associated don't generally smell that good. Before I head out the door, I spray my towel and jacket or shirt with a eucalyptus spray. You don't have to use eucalyptus, but that is the scent that works for me. It is invigorating and energizing, and it really helps get me motivated to workout.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXJ3m0fj3N-PXTdfpkwCsrJ_vUWuCSPgpcSbimGd93f2sUg0H7Yo6HDkm_b44n9R5xduP-toWA8K4kCwL8-WvDO_2k9gmiuEogY2f7hrGactlsGaE8Z9pMgPMYF5BW0YHTLBmidBkEwk/s1600/2015-02-17+04.57.33+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Winter Workout Motivation Eucalyptus Spray" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXJ3m0fj3N-PXTdfpkwCsrJ_vUWuCSPgpcSbimGd93f2sUg0H7Yo6HDkm_b44n9R5xduP-toWA8K4kCwL8-WvDO_2k9gmiuEogY2f7hrGactlsGaE8Z9pMgPMYF5BW0YHTLBmidBkEwk/s1600/2015-02-17+04.57.33+1.jpg" height="300" title="" width="400" /></a></div>
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Do you think these tools would help you get out the door and get to the gym? Do you have specific tools that you use to get or stay motivated for winter workouts?</div>
<br />Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-56496274252749561162015-02-16T17:24:00.001-05:002015-02-16T17:58:59.149-05:00Molten Chocolate Mocha Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4h5QyiU0PO6JlwxCKRvRC3FIpyhmIY1gu-p8ghjr0TtB1N9-om3VaFWMwgwSapJGCGLP9PMOAyzqycLSAlmHd6FybaWqDo8C9wRTRB20-9EKWdeCqQHgsAAwIenHwLxuI9t_yfi-P0O8/s1600/20150213_220139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="the delightful molten chocolate mocha cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4h5QyiU0PO6JlwxCKRvRC3FIpyhmIY1gu-p8ghjr0TtB1N9-om3VaFWMwgwSapJGCGLP9PMOAyzqycLSAlmHd6FybaWqDo8C9wRTRB20-9EKWdeCqQHgsAAwIenHwLxuI9t_yfi-P0O8/s1600/20150213_220139.jpg" height="225" title="" width="400" /></a></div>
I don't know about you, but I grew up always celebrating Fat Tuesday. Maybe it's just a southern thing, but the holiday is so much fun that I have taken it with me wherever I have moved. Unfortunately, King Cakes are pretty hard to come by up here in NYC, so we won't be having one of those this year. If you're still craving a delicious cake, this one is a doozy. This Molten Chocolate Mocha Cake is surprisingly easy to make. (Have I mentioned that I'm a truly terrible baker?) This one is easy enough even for me, and the presentation is super impressive. It's great for dinner parties or a romantic dinner in. The addition of espresso powder really takes it up a notch in terms of flavor. I also added some scraped vanilla bean seeds for this batch, but with the chocolate and espresso flavors going on in these, the vanilla is definitely optional.<br />
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<u>Molten Chocolate Mocha Cake</u><br />
<i>Serves 2</i><br />
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<ul>
<li>1 2/3 oz chocolate</li>
<li>3 tbsp + 1 tsp butter</li>
<li>1 egg</li>
<li>1 egg yolk</li>
<li>1/2 c powdered sugar</li>
<li>2 tbsp + 2 tsp flour</li>
<li>1 vanilla bean (optional)</li>
<li>1/4 tsp espresso powder</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGihLN7kGvXM_ARkzBDUfA2YTevcFuer0CRiBJdPECFHWA17VXVHx3F_mR8dD5zAzrrWZIW3Aszd-9mBX8Lgf88N10bvkvW-5kkGyry5RLoHXA8UG-noIRsSlo5UBsTntjruLPkVhq-wM/s1600/20150213_161732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="the delightful molten chocolate cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGihLN7kGvXM_ARkzBDUfA2YTevcFuer0CRiBJdPECFHWA17VXVHx3F_mR8dD5zAzrrWZIW3Aszd-9mBX8Lgf88N10bvkvW-5kkGyry5RLoHXA8UG-noIRsSlo5UBsTntjruLPkVhq-wM/s1600/20150213_161732.jpg" height="225" title="" width="400" /></a></div>
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Preheat oven to 450F. Butter 2 ramekins. In a small saucepan, melt chocolate and butter together over low heat, stirring constantly. Remove from heat.</div>
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In a medium bowl, whisk egg and egg yolk. Scrape seeds from vanilla bean into eggs if desired. </div>
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Add powdered sugar, chocolate mixture, flour and espresso powder.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCwtMeKfUV4v2bRth0EohjYghBjhUiigzH4M0Lwi6ReANU6Jh2LR3-AQT0JLtEB-GygfRc5jI-Y14mISWrSrL9oipMVTrQuo_fRnp2gO60OilAfEqiwMVCRrPDusoryciOAOIRUcSk4Q/s1600/20150213_162853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="the delightful molten chocolate cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCwtMeKfUV4v2bRth0EohjYghBjhUiigzH4M0Lwi6ReANU6Jh2LR3-AQT0JLtEB-GygfRc5jI-Y14mISWrSrL9oipMVTrQuo_fRnp2gO60OilAfEqiwMVCRrPDusoryciOAOIRUcSk4Q/s1600/20150213_162853.jpg" height="225" title="" width="400" /></a></div>
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Divide batter equally between 2 ramekins. (Up through this step may be made 1 day ahead. Cover and refrigerate. Let sit on the counter for 20 minutes before baking if refrigerated.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5wivAGF0KiYwqyfpWS2ppEnh26NimOD1te_7sezM5gqosFkG5zvpwRJz0uK1c7YSt-b_ndUMJBpOB3vQ5-nd1oX3odTpbxrC2t-KMBKk_7XBsx4nWjlv2FRh9jUzIa8KdbRrgK-hnPs/s1600/20150213_163513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="the delightful molten chocolate cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5wivAGF0KiYwqyfpWS2ppEnh26NimOD1te_7sezM5gqosFkG5zvpwRJz0uK1c7YSt-b_ndUMJBpOB3vQ5-nd1oX3odTpbxrC2t-KMBKk_7XBsx4nWjlv2FRh9jUzIa8KdbRrgK-hnPs/s1600/20150213_163513.jpg" height="225" title="" width="400" /></a></div>
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Bake until cakes are set but center remains soft and runny, about 11 to 12 minutes. Remove from oven and run a knife around the edges to separate cake from dish. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywmeoyJlDmxco585ca-Mp4zyUO0ynn6cvtXsgTvs4eThPHUDnILUNCieOAZ97J3kIrf452seVMzSTXHsLD5kSlC_dsmybLWcFdmS0mwwWfbHv9k6_sjCrLwt4NPBcooX5mYw4h1aPJg8/s1600/20150213_215738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="the delightful molten chocolate cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywmeoyJlDmxco585ca-Mp4zyUO0ynn6cvtXsgTvs4eThPHUDnILUNCieOAZ97J3kIrf452seVMzSTXHsLD5kSlC_dsmybLWcFdmS0mwwWfbHv9k6_sjCrLwt4NPBcooX5mYw4h1aPJg8/s1600/20150213_215738.jpg" height="225" title="" width="400" /></a></div>
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Place a plate over the dish, and, holding both securely, flip the cake onto the plate. Serve with ice cream. (I used butter pecan, and it was delicious.)<br />
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Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-41234890000823976762015-02-15T09:49:00.005-05:002015-02-15T10:10:10.786-05:00Prosciutto Wrapped, Blue Cheese Stuffed Dates<div class="separator" style="clear: both; text-align: center;">
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A long weekend featuring Galentine's Day (love this new holiday!) and Valentine's Day followed by Fat Tuesday means food, wine and celebrations galore. I don't know about you, but after this weekend, I'm going to need at least a week of clean eating. Since the weekend is still in full swing, however, here is a bite size appetizer that is super easy to make. This one will work for formal occasions or casual get togethers, and you can prep them ahead of time and pop them in the oven when guests begin to arrive so you can actually relax and enjoy your friends. Using prosciutto instead of bacon means you get that great salty flavor without quite so much grease. For the blue cheese, I prefer Gorgonzola for it's mild flavor, but you can use any blue cheese you like. This recipe is so versatile - you make as many or as few as you like, so they work for intimate dinner dates or large group cocktail parties.<br />
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<u>Prosciutto Wrapped, Blue Cheese Stuffed Dates</u><br />
<i>Serves 2-3</i><br />
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<ul>
<li>8 dried dates</li>
<li>2 oz crumbled blue cheese (I prefer Gorgonzola)</li>
<li>4 strips prosciutto</li>
<li>honey (optional)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTAAMlUgXEynWfgBabsG0C17MUf7_tWF8A4nfWMU5tgLfX9XecpV4lAoO3tZBYnBa5FcelVASSzOLA8hvAGsfOfSZiLNs-sckPzBrtJ8c1um2y2AbSPsSI0LhMExzq5TYa_rVcN_WGBM/s1600/dates1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Prosciutto Wrapped Blue Cheese Stuffed Dates" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTAAMlUgXEynWfgBabsG0C17MUf7_tWF8A4nfWMU5tgLfX9XecpV4lAoO3tZBYnBa5FcelVASSzOLA8hvAGsfOfSZiLNs-sckPzBrtJ8c1um2y2AbSPsSI0LhMExzq5TYa_rVcN_WGBM/s1600/dates1.jpg" height="225" title="" width="400" /></a></div>
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Slice the dates in half lengthwise and remove the large pit in the middle. </div>
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Stuff each date with 1/4 oz blue cheese. </div>
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Slice prosciutto in half lengthwise. Wrap each date with a half strip of prosciutto. If preparing in advance, you can stick them in the fridge for several hours. Just before serving, set the oven to broil. </div>
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Place the dates on a greased baking sheet, and broil for approximately 4 minutes, until cheese starts to ooze and prosciutto begins to crisp and brown. Drizzle with honey, if desired. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRw_2hh_QvZJdwCmBNYtx0S9dqZ48YFDkF8uls30t5uxdnKyzdSbDHT5ulyIIWSmzHXRczpz74Hd0M1F3gXQbvscaE9QDna2Uimf6WDXT73brIVp0dGe1zT49pXaXUOaFbpEGeB_uc2pg/s1600/dates5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Prosciutto Wrapped Blue Cheese Stuffed Dates" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRw_2hh_QvZJdwCmBNYtx0S9dqZ48YFDkF8uls30t5uxdnKyzdSbDHT5ulyIIWSmzHXRczpz74Hd0M1F3gXQbvscaE9QDna2Uimf6WDXT73brIVp0dGe1zT49pXaXUOaFbpEGeB_uc2pg/s1600/dates5.jpg" height="225" title="" width="400" /></a></div>
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Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-44699572978873394862015-02-13T11:26:00.001-05:002015-02-13T11:40:41.022-05:00Crunchy, Smoky Chat Masala Chickpeas<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATuop3LSN4btmyyXWaa56J5UxG8DTFYP5Ist0uLW94xr3bMwjqY-wfl78J7xJpf1ZVAaO386vjuDT0wQdwZj84guuiFgp0TAsacpmK3aBX2vnH7Mbr9921akI3xNA-uHD-I9NYxhAHF4/s1600/chickpeas6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Crunchy Smoky Chat Masala Chickpeas" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATuop3LSN4btmyyXWaa56J5UxG8DTFYP5Ist0uLW94xr3bMwjqY-wfl78J7xJpf1ZVAaO386vjuDT0wQdwZj84guuiFgp0TAsacpmK3aBX2vnH7Mbr9921akI3xNA-uHD-I9NYxhAHF4/s1600/chickpeas6.jpg" height="223" title="Crunchy Smoky Chat Masala Chickpeas" width="400" /></a></div>
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There's just no getting around it: I'm a snacker. When 2:30 pm rolls around, I get the urge to munch. To keep myself from overindulging, I try to come up with creative, healthy options that are still delicious. One of my go-tos is popcorn, at least in part because you can eat a whole giant bowl of it for just a few hundred calories (assuming it's not swimming in butter or oil, anyway). But if I want something with a little more substance but without the fat content of nuts, I'll choose crunchy chickpeas. These things are so darn delicious. The chickpeas really absorb the flavors of the chat masala, and the chili powder gives it such a great smoky note. You could definitely do this with other spices if you prefer - just follow the same process and switch out the chat masala, chili powder and cayenne for whichever spices you think sound good. These definitely take awhile to make, so you'll want to make a big batch to have around. Most of the cooking time is not "hands on," so you can definitely multi-task. (I squeezed in <a href="http://www.theskinnyconfidential.com/2015/02/02/missguided-giveaway/" target="_blank">this great workout</a> from The Skinny Confidential while mine were in the oven.) Once they're done, you can store them in a sealed container at room temperature.<br />
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<u>Crunchy, Smoky Chat Masala Chickpeas</u><br />
<i>Makes 3 1/2 cups</i><br />
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<ul>
<li>16oz dry chickpeas (garbanzo beans)</li>
<li>1 tsp plus 1 tsp salt</li>
<li>2 tbsp olive oil</li>
<li>1 1/2 tbsp chat masala</li>
<li>2 tsp chili powder</li>
<li>1/4 tsp cayenne</li>
</ul>
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Add the chickpeas to a large pot and cover with 8 cups of water. Allow to soak for 8 hours. Drain and rinse. </div>
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Add the chickpeas back to the pot and cover with water again. Bring to a boil over high heat. Add 1 tsp salt and reduce heat to a low boil for 15 minutes, or until cooked and soft. </div>
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Drain and rinse again. Dry well. </div>
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Preheat oven to 400F. Toss chickpeas, olive oil, spices and remaining salt together on a large baking sheet.</div>
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Bake chickpeas for 30 minutes, shaking pan after 15. Remove from oven and let cool for 15 minutes. Return to oven and cook for another 15 minutes. Shake pan. Turn off oven and leave pan in the oven for an additional 15 minutes. (1 hr 15 minutes total time with the middle 15 minutes spent out of the oven.) Allow to cool before storing (or eating. They're hot!)</div>
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<i><br /></i>Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com2tag:blogger.com,1999:blog-1204872404741374220.post-51686903839883972862015-02-11T09:34:00.000-05:002015-02-11T09:34:50.357-05:00Pork Tacos with Cabbage, Fennel and Fried Onions<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLkwgJ7Nr3CPDhr3nQOFMckjF6x3Dx6mtrG-hUpcHtjPpx3XJgygcDGSGCmWDN3e4NfSb6EbaJCxBVjX5StKv9U4ycFyHp3OMAudir5fMIy_45uTtGd9zCIpmShhxSwAkMsq9qFxIQbw/s1600/Pork+Taco.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="The Delightful - Pork Tacos with Cabbage, Fennel and Fried Onions" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLkwgJ7Nr3CPDhr3nQOFMckjF6x3Dx6mtrG-hUpcHtjPpx3XJgygcDGSGCmWDN3e4NfSb6EbaJCxBVjX5StKv9U4ycFyHp3OMAudir5fMIy_45uTtGd9zCIpmShhxSwAkMsq9qFxIQbw/s1600/Pork+Taco.jpg" height="320" title="" width="180" /></a>While planning dinner yesterday, I got an enthusiastic "yes!" when I suggested tacos. However, when I looked at our taco filling options available, I realized we didn't have either beef or chicken. We did, however, have some ground pork. I did a bit of googling and realized that there aren't many recipes for ground pork tacos out there. There are several options for shredded or BBQ pork tacos, but ground pork just didn't seem to be that popular, but I figured I would try it out anyway. I'm so glad I did. They were absolutely delicious! The sweetness of the fennel pairs really nicely with the salty fried onions, and the taco shell and cabbage slaw give each bite a great crunch. My only word of warning is that, as with most crunchy taco shells, these are super messy to eat! I would definitely try these with soft corn tortillas or even flour tortillas in the future for a little less mess.<br />
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Pork Tacos with Cabbage, Fennel and Fried Onions<br />
<i>Serves 4</i><br />
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<ul>
<li>1 tbsp olive oil</li>
<li>1 lb ground pork</li>
<li>1 tbsp fennel seeds, crushed</li>
<li>2 tsp garlic powder</li>
<li>2 tbsp chili powder</li>
<li>2 tsp cumin</li>
<li>1 tbsp oregano</li>
<li>salt</li>
<li>1/4 c BBQ sauce (I prefer Hot Bone Suckin' Sauce)</li>
<li>1/2 head cabbage</li>
<li>1/3 c ranch dressing (I use Bolthouse Farms Yogurt Dressing)</li>
<li>1 bulb fennel</li>
<li>1/4 c shredded part-skim mozzarella cheese</li>
<li>1/4 c fried onions</li>
<li>8 taco shells</li>
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In a large skillet or saucepan, heat olive oil over medium heat. Add pork, fennel seeds, garlic powder, chili powder, cumin, oregano and 1 tsp salt. Brown meat, stirring and breaking apart. At this point, if there is a lot of grease in the pan, you could pour some off. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9SBkBoBwbZRUcXzaaYtFQVwUOwEo6u3DxiTpAfnSKkq1QajgXyDBfkAWakEUcY3yLKKjQQimxUAJ8BotAgchy-xIpWV_UuRAFpxmFNZr_NIk0l54WwPueWyyTD7Q_1lQix_Nru8GrMw/s1600/Pork+Taco+Meat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful - Pork Tacos Meat Cooking" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9SBkBoBwbZRUcXzaaYtFQVwUOwEo6u3DxiTpAfnSKkq1QajgXyDBfkAWakEUcY3yLKKjQQimxUAJ8BotAgchy-xIpWV_UuRAFpxmFNZr_NIk0l54WwPueWyyTD7Q_1lQix_Nru8GrMw/s1600/Pork+Taco+Meat.jpg" height="225" title="" width="400" /></a></div>
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While meat is browning, slice and chop cabbage. Add to a bowl and mix with ranch dressing until it is lightly coated.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmMJvb-FjkQCkI_3kkFi2P_-ccYo51ofmfy1uZs8hz66iufXDri9sR2IGCnvHb-_DpYP1G5gJhs9aw_WEpeejEvkCTHEBlD2_NhottXi-L3bvUzG3N3SOr0cV75l1n8hhaIlzTOeMnAs/s1600/Pork+Taco+Cabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful - Pork Tacos Cabbage" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmMJvb-FjkQCkI_3kkFi2P_-ccYo51ofmfy1uZs8hz66iufXDri9sR2IGCnvHb-_DpYP1G5gJhs9aw_WEpeejEvkCTHEBlD2_NhottXi-L3bvUzG3N3SOr0cV75l1n8hhaIlzTOeMnAs/s1600/Pork+Taco+Cabbage.jpg" height="225" title="" width="400" /></a></div>
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Chop fennel. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVdTVwQkp5R1UgI8VnN9nsrqf11aAIN4ZP6DYClX2TAPb3tLibBoKodhxk7DdtdvVRbq_xVZJuRIKWL7o02BBH6bIHgyp85Thw9Wk8VU2Lp31NGb7cgwIiwdMt45cKYHXu6QwGRCr3bw/s1600/Pork+Taco+Fennel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful - Pork Tacos Fennel" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVdTVwQkp5R1UgI8VnN9nsrqf11aAIN4ZP6DYClX2TAPb3tLibBoKodhxk7DdtdvVRbq_xVZJuRIKWL7o02BBH6bIHgyp85Thw9Wk8VU2Lp31NGb7cgwIiwdMt45cKYHXu6QwGRCr3bw/s1600/Pork+Taco+Fennel.jpg" height="225" title="" width="400" /></a></div>
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When meat is thoroughly browned, assemble tacos in shells with meat, cabbage slaw, fennel, and shredded cheese and top with a sprinkle of fried onions.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YJSPWWq07GFq7b2-B42r49YRzNLRjzdsvgKAh_riMiMEDKoO2Dwiotc_MLfvmmaZvXQNvXkSzOhfOpKI82nj5D0bURdyzqgqpd2rsch-dpO_TQbu6Dc1lFeLSAiw4HsmD2qqU4mkM0U/s1600/Pork+Taco+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful - Pork Tacos with Cabbage, Fennel and Fried Onions" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YJSPWWq07GFq7b2-B42r49YRzNLRjzdsvgKAh_riMiMEDKoO2Dwiotc_MLfvmmaZvXQNvXkSzOhfOpKI82nj5D0bURdyzqgqpd2rsch-dpO_TQbu6Dc1lFeLSAiw4HsmD2qqU4mkM0U/s1600/Pork+Taco+2.jpg" height="225" title="" width="400" /></a></div>
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Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com4tag:blogger.com,1999:blog-1204872404741374220.post-4986357774634737772015-02-10T09:44:00.001-05:002015-02-10T09:44:20.169-05:00Travel Tips - Carry-on Bag Essentials<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-KcuakrH2-idlW4rZ2dBY2oK_jSITFD11xbtET0iJCywSxd6dgx4koebcst0NzFUklBiiTqFePgu3Mhll58sr2r6CGoOV0giVYtUK52aAn1OlOW2h7CraZ6vwB4mF53SiCW0g79T_jQ/s1600/Carry-on+BagEssentials+(6).png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="The Delightful Carry-on Bag Essentials" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-KcuakrH2-idlW4rZ2dBY2oK_jSITFD11xbtET0iJCywSxd6dgx4koebcst0NzFUklBiiTqFePgu3Mhll58sr2r6CGoOV0giVYtUK52aAn1OlOW2h7CraZ6vwB4mF53SiCW0g79T_jQ/s1600/Carry-on+BagEssentials+(6).png" height="320" title="" width="213" /></a>With Valentine’s Day occurring over President’s Day Weekend this year, I know a lot of folks are taking advantage of the long weekend to head out of town. I thought it would be a good opportunity to share some of my best travel tips. When I was working for Nestlé Professional, I was traveling 80% of the time. That’s right – 4 out of 5 days a week, I was on the road. At the same time, my now husband and I were dating long distance, so many of my weekends were spent in NYC instead of my own apartment. I had one stretch where over the course of seven weeks I was only in my apartment for 5 nights. Rent seemed like a bit of a waste, but it was still nice to have a home base. After many missed flights, long delays and lost luggage, I have developed a list of carry-on bag essentials. I used to try not to check a bag, but during the winter with bulky sweaters or for trips over 4 days, checking a bag just makes life easier. Below is my list of the essentials that always go with me in my carry-on.<br />
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<u>A Suit</u><br />
Anyone who has had their luggage lost knows the feeling – the panic that sets in when the bags stop coming out of the mystery chute or tunnel, and everyone else from the flight has their bags – the sudden realization that your checked bag has not made the trip with you. Well, I have had that happen often enough that my #1 carry-on rule is to always pack my suit for the next day, whether it’s a swim suit or a business suit. It’s not fun to arrive at your destination and have to spend the next several hours acquiring the clothing you need for the activities you had planned instead of doing those activities. Technically, this category also includes pajamas, a toothbrush and a clean pair of underwear, but you get the idea.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqZSMp6ifKIEPixoGMa_iKUZb9FON7IME_kDhoQjOw3Hl4hFftx2GyGSiTSrdbxlkI3Jm1Su8OFzWB11JEq3Cu8ljWaVTENnlgNrjuPvZaaSL93gUeU_7YnCk1jpWx18XmhxQbTVFQH4/s1600/20150210_090240.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="The Delightful Carry-on Essential - a bathing suit" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqZSMp6ifKIEPixoGMa_iKUZb9FON7IME_kDhoQjOw3Hl4hFftx2GyGSiTSrdbxlkI3Jm1Su8OFzWB11JEq3Cu8ljWaVTENnlgNrjuPvZaaSL93gUeU_7YnCk1jpWx18XmhxQbTVFQH4/s1600/20150210_090240.jpg" height="112" title="" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH03hZBDgf4QxlxziAq9PILNXYrQdj4EWjWuiYufdXWXorH4liKIsLrvgWGPHm7tI92xPAB2-UptwoGr6qroOgIA3GIckAFgexJyiSUH4sJBG2LH4WaY4jgneyFqGIkDm-zWznA2xvv3U/s1600/20150210_090421.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="The Delightful Carry-on Bag Essential - a Business Suit" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH03hZBDgf4QxlxziAq9PILNXYrQdj4EWjWuiYufdXWXorH4liKIsLrvgWGPHm7tI92xPAB2-UptwoGr6qroOgIA3GIckAFgexJyiSUH4sJBG2LH4WaY4jgneyFqGIkDm-zWznA2xvv3U/s1600/20150210_090421.jpg" height="112" title="" width="200" /></a><br />
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<u>iPad</u><br />
Clearly, this iPad has been well-loved and used! The iPad really is a beautiful invention for travel. On it, I can access whichever book I’m currently reading through the Kindle App, watch movies I purchased on itunes, listen to my music, make notes for future posts on my notepad, and check my email, search the internet or catch up on social media when there is wifi available. Now, with Delta Studio, I can even watch movies and TV shows for free streaming directly to my device. This is my go-to gadget for air travel entertainment.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyZtPzP_F0BmsUJCOpyuMrftgg1GVBbA251LLgVJTTvWI_VEIB1YuB7SR7LtFlHEVNh5XH9S9g0wUP3u_rLR3iPaS38KfGlisc1Msq5PqbPQuaV5n4q2G4j7BG_6YobGZQYOeJgGO8VE/s1600/20150206_105723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Delightful Carry-on Essential - iPad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyZtPzP_F0BmsUJCOpyuMrftgg1GVBbA251LLgVJTTvWI_VEIB1YuB7SR7LtFlHEVNh5XH9S9g0wUP3u_rLR3iPaS38KfGlisc1Msq5PqbPQuaV5n4q2G4j7BG_6YobGZQYOeJgGO8VE/s1600/20150206_105723.jpg" height="180" title="" width="320" /></a></div>
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<u>Chargers + Headphones</u><br />
What value does that amazing iPad have if the battery is dead? None. Also, I don’t think my seat mates would appreciate me listening to music or watching a movie without headphones, so headphones, cell phone and iPad chargers always ride with me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtquvXZnaGimJswea4RO2OgDIB7i6sYUC6KAx60u7QKuxR_6sxaU2D7qK2ZNqUZ9GPGCZRksqBtP5nWJ-Gm2TgzxyXbZibgcHkIgvf07BUjfmSnie7xPg4KKf025WnzhmkacbmxZffCg/s1600/20150210_085536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Carry-on Essential - Chargers and Headphones" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtquvXZnaGimJswea4RO2OgDIB7i6sYUC6KAx60u7QKuxR_6sxaU2D7qK2ZNqUZ9GPGCZRksqBtP5nWJ-Gm2TgzxyXbZibgcHkIgvf07BUjfmSnie7xPg4KKf025WnzhmkacbmxZffCg/s1600/20150210_085536.jpg" height="180" title="" width="320" /></a></div>
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<u>Refillable Water Bottle</u><br />
This one saves me $2.50 per flight. The recycled air on those airplanes can get so dry that I always find myself needing more liquid than the standard beverage service. Most airports now have those amazing water bottle filling stations right by the water fountains, so I will never have to be parched on a flight again. (Note: the water that comes out of the bathroom sinks on airplanes is not for drinking, even if your water bottle has a built in filter like my bobble below.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIb6L85rYJz6ZVwmjbsifuJwdzZcqtEOFuVC9vPDrEweGaozos3n6Lk6_HyW0e2Sr59BLc3U1HOXx0yOedV3sOYOUSY0RFMuESV2EqZDrCefrmlxo1mlwbzx6heOLdQjcKPwagYkZH2Q/s1600/20150206_105944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Carry-on Essential - Water Bottle" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIb6L85rYJz6ZVwmjbsifuJwdzZcqtEOFuVC9vPDrEweGaozos3n6Lk6_HyW0e2Sr59BLc3U1HOXx0yOedV3sOYOUSY0RFMuESV2EqZDrCefrmlxo1mlwbzx6heOLdQjcKPwagYkZH2Q/s1600/20150206_105944.jpg" height="200" title="" width="112" /></a></div>
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<u>Snack/Meal</u><br />
Theoretically, if you’re flying first class, you won’t have to worry about this one, but I have been stuck on the tarmac for hours at a time enough times that I will not board an airplane without some sort of sustenance. Sometimes I bring a snack from home; sometimes I buy lunch after getting through airport security; but I will always make sure to have something to eat with me on the plane.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrCPpkXHREJPRbGxeW9A-Y1NDyg1j3eQS4k2hTOTpfPNy31GaFaM1AjMG0Oui4zZgVHLKpqj-IWS2hb8TT3pw0MhgV5BAT0bxibbbWgfiLOMNrKscy5bfyAPfrtGRKHywsWfEDpAo9Y0/s1600/20150210_085756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Carry-on Essential - a Snack" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrCPpkXHREJPRbGxeW9A-Y1NDyg1j3eQS4k2hTOTpfPNy31GaFaM1AjMG0Oui4zZgVHLKpqj-IWS2hb8TT3pw0MhgV5BAT0bxibbbWgfiLOMNrKscy5bfyAPfrtGRKHywsWfEDpAo9Y0/s1600/20150210_085756.jpg" height="180" title="" width="320" /></a></div>
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<u>Hand Sanitizer</u><br />
This one is a biggie during cold and flu season. I even go the extra mile sometimes and bring anti-viral wipes. I may look like the crazy lady Lysol-wiping down my whole seating area, but there are so many people on and off of those airplanes everyday and so many germs going around that I think the precaution is worth it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTW4OcNOhAKhhIEuZw4GXJjFkXHioJ5pIGYYOf_m_i3tc2uzJomIKUBaSbR5fDsMQB8t_NC_hiikkmwfrJBA4naUrjxeaAPO5drjn2X_6tMI1Rhfn7dbOkq7pF45D4b1awL6tyH03Egk/s1600/20150210_085931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Carry-on Essential - Hand Sanitizer" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTW4OcNOhAKhhIEuZw4GXJjFkXHioJ5pIGYYOf_m_i3tc2uzJomIKUBaSbR5fDsMQB8t_NC_hiikkmwfrJBA4naUrjxeaAPO5drjn2X_6tMI1Rhfn7dbOkq7pF45D4b1awL6tyH03Egk/s1600/20150210_085931.jpg" height="180" title="" width="320" /></a></div>
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<u>Make-up Bag + Hair Brush</u><br />
See “A Suit” above. Plus, in the event I have to run to a meeting straight from the airport, I have the opportunity to touch up either on the plane or in an airport restroom before heading out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpgF4ah0d6kg_ypF1cNUotQUTYwEv09ROemM_f9NVyWCmCvd6zgQm1Cdi-31DFyZV36UkP9v_Jopy3B7dNxXz-SmUo3rJ8YddPXO8-q9d4MMs3-5Xh2jV8LIAZfBZn4Pj05SWEZ8vjIQ/s1600/20150206_105835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Carry-on Essential - Make-up Bag" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpgF4ah0d6kg_ypF1cNUotQUTYwEv09ROemM_f9NVyWCmCvd6zgQm1Cdi-31DFyZV36UkP9v_Jopy3B7dNxXz-SmUo3rJ8YddPXO8-q9d4MMs3-5Xh2jV8LIAZfBZn4Pj05SWEZ8vjIQ/s1600/20150206_105835.jpg" height="179" title="" width="320" /></a></div>
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<u>Jewelry or Valuables</u><br />
This one is just not worth leaving to chance. I always keep my valuables and jewelry for the trip with me in a case with dividers that keeps the necklaces from tangling when it gets jostled around in my bag.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Blw3FJYqL2-WKDum2SJdSLM2JxlrVHlP_AlOJ9w34K0FWrs2kiAcv_4G_KJT11ZE6KNU8Xh01UBivnxCEatoqgyVPWVWLpekFWEYVMH4AbTgS67hTLQl10HivdsAfMpYYBmpESDm3Os/s1600/20150210_090922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Carry-on Essential - Jewelry" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Blw3FJYqL2-WKDum2SJdSLM2JxlrVHlP_AlOJ9w34K0FWrs2kiAcv_4G_KJT11ZE6KNU8Xh01UBivnxCEatoqgyVPWVWLpekFWEYVMH4AbTgS67hTLQl10HivdsAfMpYYBmpESDm3Os/s1600/20150210_090922.jpg" height="180" title="" width="320" /></a></div>
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Those are my must-haves for my carry-on. What are yours? Did I miss anything that you wouldn’t travel without?Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com11tag:blogger.com,1999:blog-1204872404741374220.post-91016099442706045542015-02-08T08:43:00.001-05:002015-02-08T15:33:25.314-05:00Family Dinner Party - Fennel Apple Spinach Salad with Blue Cheese, Cherries and Pecans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrBmgEf95wd7nKA-J6Uz0GoDCm9G6L2Dk98OZp6Sv4B7SaBJe2dmxkdY9roUL1ZcUgsxotBt8dmgUiTkuKMTZJit1tNdXHgtJifgwZ3eB-cmPN49MV_21eQb_1Lh4pVWdI4adLa4aGw8/s1600/20150207_190134.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="The Delightful Fennel Apple Spinach Salad with Blue Cheese, Cherries and Pecans" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrBmgEf95wd7nKA-J6Uz0GoDCm9G6L2Dk98OZp6Sv4B7SaBJe2dmxkdY9roUL1ZcUgsxotBt8dmgUiTkuKMTZJit1tNdXHgtJifgwZ3eB-cmPN49MV_21eQb_1Lh4pVWdI4adLa4aGw8/s1600/20150207_190134.jpg" height="180" title="" width="320" /></a>I've spent the past few days in Atlanta for some meetings and to spend some time with my family and friends. I am fortunate to have a close relationship with my grandmother, who is one of the most amazing women I know. She raised seven (!) children and is kind, patient and still adventurous. When I was in high school, my family took a trip to Ireland with my Grandma. She and I were supposed to be roommates for the first portion of the trip, and then each of my sisters was to take a turn as her roommate later in the trip, but when my Grandma and I realized that we shared the same schedule (we're both early birds who love an afternoon tea) and the same sense of humor, we ended up as roommates who got along famously for the whole two weeks. Fortunately, my Grandma also shares my love of good food, so, this weekend, I volunteered to cook dinner for my parents, Grandma and one of my mom's sisters who was also visiting for the weekend.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflWK9IsNbVvAjze9ktPRznAFTVuQPfEmK_YjbKOlYlcJrKjuEg6vatpYtzyGsT9ZrzfC4Moao8jmp0eK33HD1A8FOERmIkIsYj80tWsA6UYK7_7Bv9EK2iL1e8GeEWtLGwUOmrxw6EkY/s1600/20150207_173421.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="The Delightful Thyme" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflWK9IsNbVvAjze9ktPRznAFTVuQPfEmK_YjbKOlYlcJrKjuEg6vatpYtzyGsT9ZrzfC4Moao8jmp0eK33HD1A8FOERmIkIsYj80tWsA6UYK7_7Bv9EK2iL1e8GeEWtLGwUOmrxw6EkY/s1600/20150207_173421.jpg" height="180" title="" width="320" /></a>My mom loves spinach, which, for better or worse, is just not one of my favorite greens, but since it was her only request for the meal, I figured I should find a way to work it in. My compromise was to put it in a salad filled with other flavors and textures so that it was buried beneath the salty blue cheese and sweet apples and cherries. The fennel added a really nice mild but unexpected flavor, and the chopped toasted pecans added a really great crunch. I added some fresh thyme to the salad. I was also using it in roasted potatoes and a blue cheese sauce I was serving with chicken for the main course, so it was nice to have just a hint of the flavor in the salad. With this much flavor going on in the salad itself, I kept the dressing was super simple to let all of the flavors shine.<br />
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<u>Fennel Apple Spinach Salad with Blue Cheese, Cherries and Pecans</u><br />
<i>Serves 4-6</i><br />
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<ul>
<li>1 large bulb fennel</li>
<li>1 large Granny Smith apple, chopped</li>
<li>1/2 c dried cherries</li>
<li>1/3 c crumbled blue cheese</li>
<li>2 tsp fresh thyme </li>
<li>1/4 c toasted, chopped pecans</li>
<li>3 tbsp apple cider vinegar</li>
<li>3 tbsp olive oil</li>
<li>salt</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FKJOWUbiNTxi4LwpJmBWiYBNwEMy049Gmx3oYd5hY4MSs93cGc_DAyXaUXdjTFOQ5LdIfovgAeRYM3V6b0Wl4k71hrZnuNmA6ss3bP8a3MJ9UQMoNzJZTS6cKFlfkGyQ7wkfs2Rt3R4/s1600/20150207_175239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Delightful Sliced Fennel" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FKJOWUbiNTxi4LwpJmBWiYBNwEMy049Gmx3oYd5hY4MSs93cGc_DAyXaUXdjTFOQ5LdIfovgAeRYM3V6b0Wl4k71hrZnuNmA6ss3bP8a3MJ9UQMoNzJZTS6cKFlfkGyQ7wkfs2Rt3R4/s1600/20150207_175239.jpg" height="180" title="" width="320" /></a></div>
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Add spinach to a large bowl. Slice fennel in half. Remove core. Slice crosswise, starting at the bottom into thin strips. You could use a mandoline if desired. Then chop long strips into thirds. Add to bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipocA9EotrumN255vZ1DK1y6mBenlhyphenhyphen_nvMWcObd4qCwbqIhXmPUFk23UkWmFLhv3h4O2IzHh1xpDvvAedlwz4AWuYiXFnSOQ8SFCeUyU0CCpgZnhZZeHSE1OXUinjqf7kJbsmU4Hmgo/s1600/20150207_175622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Delightful Spinach and Fennel" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipocA9EotrumN255vZ1DK1y6mBenlhyphenhyphen_nvMWcObd4qCwbqIhXmPUFk23UkWmFLhv3h4O2IzHh1xpDvvAedlwz4AWuYiXFnSOQ8SFCeUyU0CCpgZnhZZeHSE1OXUinjqf7kJbsmU4Hmgo/s1600/20150207_175622.jpg" height="180" title="" width="320" /></a></div>
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Chop apple, with peel on. (If you're preparing the salad ahead, just put the chopped apple into a bowl with lemon juice and water to prevent browning.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8TizIWp8xfMkCE7r41OJD47WF9JU4mDRyFSKIjmQFIO6Id_c0BFnNDgFtJtQ3eeBR7Mt2OhJ7F5zxWvZQz1PAd8e5lGFqRtsOEbPE_ONwdLoaXW2iSCtvnf8U7Z7Vg0JDUEGCyS65e8/s1600/20150207_180135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Delightful Sliced Apples" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8TizIWp8xfMkCE7r41OJD47WF9JU4mDRyFSKIjmQFIO6Id_c0BFnNDgFtJtQ3eeBR7Mt2OhJ7F5zxWvZQz1PAd8e5lGFqRtsOEbPE_ONwdLoaXW2iSCtvnf8U7Z7Vg0JDUEGCyS65e8/s1600/20150207_180135.jpg" height="180" title="" width="320" /></a></div>
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Add apples, cherries, thyme and crumbed blue cheese to the bowl.</div>
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Add vinegar, olive oil and salt to taste. Toss. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4MKQl4_GWQGX5VGncRP7-kRVCGfm9DKJxkLE2A5EV3fJw8FKGO3vA_bN1MYyGs0z32ZhW0_wBx0nCdqtLfpJnwADGYi3WZpG4Qv2xb3YAn5QPvxYQH4lb8Z4yPc-KkI8jg3s9MTrcfA/s1600/20150207_185852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Delightful Fennel Apple Salad Tossed in Olive Oil and Apple Cider Vinegar" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4MKQl4_GWQGX5VGncRP7-kRVCGfm9DKJxkLE2A5EV3fJw8FKGO3vA_bN1MYyGs0z32ZhW0_wBx0nCdqtLfpJnwADGYi3WZpG4Qv2xb3YAn5QPvxYQH4lb8Z4yPc-KkI8jg3s9MTrcfA/s1600/20150207_185852.jpg" height="180" title="" width="320" /></a></div>
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Top with toasted pecans.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigKrCMijhZooqz-_EUxNTvoWlNOvwjcVVC-urQYkxd3ULxjT-Zq4wlC_sDVfEU4uVxjOzW3em-PADLVHL9Qa_HhIdWDPBgnli8eE4H-9HZflvCHmKOg2BOm8-MiNXYGWwB2Ev_ghylyfU/s1600/20150207_190145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Fennel Apple Spinach Salad with Blue Cheese, Cherries and Pecans" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigKrCMijhZooqz-_EUxNTvoWlNOvwjcVVC-urQYkxd3ULxjT-Zq4wlC_sDVfEU4uVxjOzW3em-PADLVHL9Qa_HhIdWDPBgnli8eE4H-9HZflvCHmKOg2BOm8-MiNXYGWwB2Ev_ghylyfU/s1600/20150207_190145.jpg" height="180" title="" width="320" /></a></div>
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Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-12747579395970379342015-02-04T16:45:00.002-05:002015-02-06T18:31:53.660-05:00The Delightful (Almost) Perfect CookieI'm heading out of town for a few days to visit my family and have some meetings in Atlanta, my home town, so I decided to leave my husband something sweet (read: food). Since we already have plans for sushi for dinner tonight, that left dessert as the only option.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6B3kBJM3xlsiYcozx9RV4pbD0TiFH8LFBmbctgaGZn4xs9zqCKc8zNAEYT2aODUgoU1XXnC7q2KHdpPVt3FkDuoYyfisujTptBA7y77GiY-o5MzW3O8MquX3w8GdiQLjG_Grvms1f34E/s1600/IMG_20150204_162826.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="The Delightful (Almost) Perfect Cookie" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6B3kBJM3xlsiYcozx9RV4pbD0TiFH8LFBmbctgaGZn4xs9zqCKc8zNAEYT2aODUgoU1XXnC7q2KHdpPVt3FkDuoYyfisujTptBA7y77GiY-o5MzW3O8MquX3w8GdiQLjG_Grvms1f34E/s1600/IMG_20150204_162826.jpg" height="240" title="" width="320" /></a></div>
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Now, I am a generally terrible baker, as in - really, really bad. When my husband and I were dating long-distance, I decided to make French bread from scratch as a surprise for his first night in town. I had gone to a baking class and thought it was easy enough to replicate, so I bought the correct pan and had the recipe from the class. It should be easy enough. When the loaves came out of the oven, I was so excited! They looked perfect. They had that gorgeous golden brown crust and hollow sound that you want from a loaf of French bread. When my husband (then boyfriend) arrived, I proudly showed them off. We both cut slices to try with some dipping oil. Even cutting the loaves, they had a great texture - perfect crumb. It wasn't until I took the first bite that I realized (and it became abundantly clear) that I had forgotten to salt. Needless to say, I haven't lived that one down, but I have tried repeatedly to improve my baking skills!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFy3Z9J6FRN0v6mDAEhoCf8sR53Z7RVajFeBh0DN7jrsRHKNSKKr3-s1gOaNTs1jFjvUxJA6jJLr_8H_5jlY6WX_AHw9HYCTgdD_92F60YQyaG8spWSSSoEG8CyfqYXWoXKTACdj1kp4/s1600/20150204_150102.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Delightful Homemade Vanilla Extract" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFy3Z9J6FRN0v6mDAEhoCf8sR53Z7RVajFeBh0DN7jrsRHKNSKKr3-s1gOaNTs1jFjvUxJA6jJLr_8H_5jlY6WX_AHw9HYCTgdD_92F60YQyaG8spWSSSoEG8CyfqYXWoXKTACdj1kp4/s1600/20150204_150102.jpg" height="320" title="" width="180" /></a>Instead of attempting to leave him bread, I decided to go with cookies. I can do a pretty solid chocolate chip cookie, but I wanted to make something a little bit special. I've also been a bit obsessed with tropical flavors. I'm attempting to channel summer through my taste buds, so I decided to add coconut. Making cookies gave me a chance to use some of this homemade Vanilla Extract that I bottle in December.<br />
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I also only had 1 stick of butter and just over 2 cups of flour, so I improvised, which is what generally makes me a terrible baker. Luckily, these coconut substitutions worked beautifully. The cookies are balanced, sweet, salty and incredibly perfect looking! They didn't flatten out at all and magically taste like cookie dough. The next time I make these, I might try them with macadamia nuts instead of walnuts, but the walnuts were delicious.<br />
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The (Almost) Perfect Cookie<br />
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<ul>
<li>1/2 c butter</li>
<li>1/2 c coconut oil</li>
<li>1 c light brown sugar</li>
<li>1/2 c granulated sugar</li>
<li>1 tsp vanilla extract</li>
<li>2 eggs</li>
<li>2 1/4 c flour</li>
<li>1/2 c coconut flour</li>
<li>1 tsp salt</li>
<li>1 tsp baking soda</li>
<li>1/4 tsp baking powder</li>
<li>1/2 c shredded, unsweetened coconut</li>
<li>1 1/2 c semi-sweet chocolate chips</li>
<li>1/2 c chopped walnuts</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNfW1WklOMGoBqHrhyphenhyphenITrJTruS0j5p4WtJdfn2mDicVeoWX43F2utQPNbUl5QtZlNWy7QsM51_ews4Hkb-ljw5XzbezSPnjPNBWfRJC0bFVANNMpNCwR36tKYX4yZZX9HtqlqOjBTNPc/s1600/20150204_150254.jpg" imageanchor="1"><img alt="Delightful Almost Perfect Cookies sugar butter" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNfW1WklOMGoBqHrhyphenhyphenITrJTruS0j5p4WtJdfn2mDicVeoWX43F2utQPNbUl5QtZlNWy7QsM51_ews4Hkb-ljw5XzbezSPnjPNBWfRJC0bFVANNMpNCwR36tKYX4yZZX9HtqlqOjBTNPc/s1600/20150204_150254.jpg" height="180" title="" width="320" /></a></div>
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Preheat oven to 375F. Cream butter, coconut oil, light sugar, brown sugar and vanilla together using a mixer.<br />
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Add eggs, one at a time, mixing well after each. </div>
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Add both types of flour, salt, baking soda and powder. Mix well. Batter should be fairly stiff and should not stick to your fingers when you grab a pinch. Add shredded coconut, chocolate chips and walnuts. Mix well. </div>
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The batter will be quite dry. Form into balls and place on greased cookie sheet. You may want to tightly pack the balls to ensure you use all of the good mix-ins. Bake for approximately 9 minutes, until the peaks are just starting to turn golden brown. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIU7emm3uSudwm5QmzT-jHBlv6zkuifGoyw5QvrhZTjIhWuuMasM3Alv_vS5_Agf779_M7s5-YZJN9c8fFgCT2rgU4Hop6cUlBg2bRPAFVmN-M6PelWQvIfpEKwkaxvPZZTWZKMgiIXY/s1600/20150204_154208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Delightful Almost Perfect Cookies " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIU7emm3uSudwm5QmzT-jHBlv6zkuifGoyw5QvrhZTjIhWuuMasM3Alv_vS5_Agf779_M7s5-YZJN9c8fFgCT2rgU4Hop6cUlBg2bRPAFVmN-M6PelWQvIfpEKwkaxvPZZTWZKMgiIXY/s1600/20150204_154208.jpg" height="180" title="" width="320" /></a></div>
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Cool and devour.</div>
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Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-67266501403335040282015-02-04T08:19:00.000-05:002015-02-06T18:37:37.707-05:00Painted Chevron Cork Board<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJT-a9aUdO54UCw1Hj3oXiFU5OnRGHKpcDdnJgXN-sizUknNLIB6DPK-QgeJUkLNXErnXpU9i4n4qORQLqpSuVLEMzRpz8MIGGpb0zfJ9feSR7yC1D59sDAnzajGt7U9I11b4o-pFlpVs/s1600/20150203_085631.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Delightful Painted Chevron Cork Board in Small Office Space" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJT-a9aUdO54UCw1Hj3oXiFU5OnRGHKpcDdnJgXN-sizUknNLIB6DPK-QgeJUkLNXErnXpU9i4n4qORQLqpSuVLEMzRpz8MIGGpb0zfJ9feSR7yC1D59sDAnzajGt7U9I11b4o-pFlpVs/s1600/20150203_085631.jpg" height="180" title="" width="320" /></a></div>
Living in NYC means that every inch of space gets used - even the walls! Inside, like outside, we tend to build up rather than out to get the most out of the space we have. Instead of a full office, or even a converted closet like the one featured here, I have a corner of our living room next to a window. My desk goes up pretty high and serves as my home office, crafting space and storage. Even though it's a small space, it's important to me that the area reflect my aesthetic and personality. I'm still working on putting it all together a little bit at a time, but, this past weekend, I had the opportunity to purchase a cork board that is just the right space for the wall behind my computer. I snatched it up since it was the perfect size, but since it didn't really match the look of my space, I went to work! To replicate this project, here's what you'll need:<br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8ztpVQe0pi4fMvgCK6HVVwoO2C-2LUAIwVwQl6eb3HiK7ldDOD6Y0UgBAIxQ-5LAqt3ufnk-d1MJoPelPwUnDoq77_JIPgOpTuOOzeMowya-GDLIzdWugYB0_FfH6cNFV4Zt86_dwuY/s1600/20150202_124659.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Delightful Tools for Chevron Painted Cork Board" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8ztpVQe0pi4fMvgCK6HVVwoO2C-2LUAIwVwQl6eb3HiK7ldDOD6Y0UgBAIxQ-5LAqt3ufnk-d1MJoPelPwUnDoq77_JIPgOpTuOOzeMowya-GDLIzdWugYB0_FfH6cNFV4Zt86_dwuY/s1600/20150202_124659.jpg" height="180" title="" width="320" /></a>
<li>cork board</li>
<li>tape (masking, painting or scotch will work)</li>
<li>a measuring tape</li>
<li>a pencil</li>
<li>sandpaper</li>
<li>foam paint brush</li>
<li>acrylic paint in the color(s) of your choice</li>
</ul>
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You could definitely do this freehand, but I wanted a little more precision (and don't trust myself at all to just eyeball it). So I started by making a grid. Use the measuring tape to find the vertical and horizontal centers of the board, and lightly draw a line down them with the pencil. Then, I went an extra step and created evenly spaced horizontal rows by finding the center of the top half and bottom half and lightly drawing lines down them. Then I repeated the process again, finishing with one vertical and seven horizontal lines. Then, let the taping begin!<br />
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This is where it will help if you have painters tape or making tape that is the width you'd like the lines. Unfortunately, there was a snow storm outside, and I didn't have enough painters tape. I used scotch tape and just doubled the width of the tape for every line to make sure it was the width I wanted. At this point, if your frame is not going to be the same color as your design, you'll also want to tape off the frame.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_mu4v1vJZPvqXIIJ6O5khSKMCwNbFH9kSZxMJ8HrAtYQZEoawHwd70Kh3p07jR6oCaeAGR6Ma3DuJWklAewLz8ZTwhh9VoSsnFt0wtO1nC4UIDOtHztWsrSzBOA92xeIFogOYk4LjCw/s1600/20150202_134203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Taping for Chevron Painted Cork Board from The Delightful" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_mu4v1vJZPvqXIIJ6O5khSKMCwNbFH9kSZxMJ8HrAtYQZEoawHwd70Kh3p07jR6oCaeAGR6Ma3DuJWklAewLz8ZTwhh9VoSsnFt0wtO1nC4UIDOtHztWsrSzBOA92xeIFogOYk4LjCw/s1600/20150202_134203.jpg" height="320" title="" width="180" /></a></div>
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Mix the color(s) of acrylic paint to your liking. I wanted a very light blue grey for my space that is similar to my logo design, but I didn't have the exact color I wanted, so I mixed a light blue, a light grey and a white.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEAHUiF3kUSjdy5L-YENaDKybgO2LKamaVKgHIzkhMsJ1jsy-p4UJDtYWV7SOzEuQZ82E_wvNXVVBGElGbK5LRgZb0lRwe5uESSJCLrCyh0K-ufhfp9eDDjE-giWm4BKoC-IwqNu9spE/s1600/20150202_134453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Paint for chevron painted cork board from The Delightful" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEAHUiF3kUSjdy5L-YENaDKybgO2LKamaVKgHIzkhMsJ1jsy-p4UJDtYWV7SOzEuQZ82E_wvNXVVBGElGbK5LRgZb0lRwe5uESSJCLrCyh0K-ufhfp9eDDjE-giWm4BKoC-IwqNu9spE/s1600/20150202_134453.jpg" height="180" title="" width="320" /></a></div>
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Then go to work painting your design. This was really the fun part for me. The taping was the work to get to the fun part.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_xsp_CY0GE8QQAb2Sl4dZOShG2cIVqrAwWkvoSd4-Tb2BIbnQSsptxKSDwLPcYkLGnpAWXgc3OYISLLsva_CK4ET-E0dPahqU4Vehq_aySQC689UJ8NzyywwYJJSb4uOhtp1QKVeGzs/s1600/20150202_134743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="In Progress Chevron Painted Cork Board from The Delightful" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_xsp_CY0GE8QQAb2Sl4dZOShG2cIVqrAwWkvoSd4-Tb2BIbnQSsptxKSDwLPcYkLGnpAWXgc3OYISLLsva_CK4ET-E0dPahqU4Vehq_aySQC689UJ8NzyywwYJJSb4uOhtp1QKVeGzs/s1600/20150202_134743.jpg" height="320" title="" width="180" /></a></div>
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I just did one coat. If you're very concerned about even color, you might want to use two coats. Remove the tape. Then, I painted the frame. I just went carefully since I didn't want to tape over the freshly painted design, and voila - a personalized cork board for my "home office."<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofkZGLkeRtOvmGb3q9if-SAftiEz6sYNvOCNXtaab3zG4FLOdwYTpBXzDK0m2KS2b3uNOmI1xHD-rPWGjFEwmSNhxK7_EBlULAjo7iulq0PzFNWdS7Ptub8yB_sOrbPzztvyeBB8DcyA/s1600/IMG_20150202_162732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Painted Chevron Cork Board from The Delightful" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofkZGLkeRtOvmGb3q9if-SAftiEz6sYNvOCNXtaab3zG4FLOdwYTpBXzDK0m2KS2b3uNOmI1xHD-rPWGjFEwmSNhxK7_EBlULAjo7iulq0PzFNWdS7Ptub8yB_sOrbPzztvyeBB8DcyA/s1600/IMG_20150202_162732.jpg" height="320" title="" width="240" /></a></div>
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<br />Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-88356086462369884512015-02-02T10:33:00.000-05:002015-02-07T08:20:46.895-05:00Blood Orange Avocado Pico with Chili Lime Shrimp Quinoa Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjzLLQZ4TcTPwiw4-DxwkDB2qnCT8OaNyQgzibaapPtp5JfHkEZ9JrlPNiUnCud3O11whrdmohouIYHZoleqI7gN6Qiw9ZCqBW9CjtvC0Ltv3cBGOf5T6CuJj5N0JB-FdgcreteZBBNc/s1600/20150130_192703.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="The Delightful Blood Orange Avocado Pico with Chili Lime Shrimp Quinoa Salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjzLLQZ4TcTPwiw4-DxwkDB2qnCT8OaNyQgzibaapPtp5JfHkEZ9JrlPNiUnCud3O11whrdmohouIYHZoleqI7gN6Qiw9ZCqBW9CjtvC0Ltv3cBGOf5T6CuJj5N0JB-FdgcreteZBBNc/s1600/20150130_192703.jpg" height="180" title="" width="320" /></a>What a weather week this has been! Last week started with the Blizzard of 2015, which ended up being less than a foot of snow (a manageable amount) here in NYC. It has stayed cold the rest of the week and ended today with more snow. We've been beaten down with highs in the teens.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJlH1dsqv5nkW_Yw4AauYQpxJeFZnBL34wqQIyffH5zPPpQoliJGa3onC0b5zlORDt8qSw-mNhCwBvLdjHUpNaA5wHJO-b9p7n8lNZvHdvKrF8QlAt1S7RpwcQRobm1Fll5FrIYmUeYk/s1600/IMG_20150130_141441.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="The Delightful Blood Orange Avocado Pico Ingredients" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJlH1dsqv5nkW_Yw4AauYQpxJeFZnBL34wqQIyffH5zPPpQoliJGa3onC0b5zlORDt8qSw-mNhCwBvLdjHUpNaA5wHJO-b9p7n8lNZvHdvKrF8QlAt1S7RpwcQRobm1Fll5FrIYmUeYk/s1600/IMG_20150130_141441.jpg" height="240" title="" width="320" /></a>Whenever the winter weather gets really miserable, I crave either comfort food or tropical flavors that take my taste buds right to summer. Fortunately, the depths of winter are also blood orange season, and, with the beauty of a global economy, we can get avocados and tomatoes in NY even in January.<br />
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<u>Blood Orange Avocado Pico</u><br />
<i>Serves 4-6</i></div>
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<ul>
<li>2 blood oranges, segmented and chopped</li>
<li>1 large yellow pepper, chopped</li>
<li>1 dry pint cherry tomatoes, quartered</li>
<li>1 jalapeno, minced</li>
<li>1 lime, juiced</li>
<li>1 avocado, diced</li>
<li>1 tsp salt</li>
<li>3 tbsp fresh mint, chopped</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyf7L4uByAMnSB0q5sdFjQP5hQZMLYJwfdYo89VnlcTsuybAZQ9KCNMf9ixkl-X7ag90MvJL7thto1ALA1hE3awFl1smI-lt7OMmT_TDWz2Mr87QIpRioT1lJX_ALUWQLcpkW1a888LEc/s1600/20150130_143925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Delightful Blood Orange Avocado Pico in Progress" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyf7L4uByAMnSB0q5sdFjQP5hQZMLYJwfdYo89VnlcTsuybAZQ9KCNMf9ixkl-X7ag90MvJL7thto1ALA1hE3awFl1smI-lt7OMmT_TDWz2Mr87QIpRioT1lJX_ALUWQLcpkW1a888LEc/s1600/20150130_143925.jpg" height="180" title="" width="320" /></a></div>
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Toss all ingredients together in a bowl. Taste and add more salt if necessary.</div>
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<u>Chili Lime Shrimp Quinoa Salad</u><br />
<i>Serves 4</i></div>
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<ul>
<li>1 cup red quinoa</li>
<li>1 tsp plus 1 heaping tsp garlic salt, separated</li>
<li>3/4 lb shrimp, peeled and deveined with tails removed</li>
<li>1 tbsp chili powder</li>
<li>1 lime, juiced</li>
<li>1 1/2 tbsp olive oil</li>
<li>8 c arugula</li>
</ul>
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Add quinoa, 1 tsp garlic salt and 2 c water to a medium saucepan. Bring to a boil. Reduce heat to low and simmer for approximately 15 minutes, until water is evaporated and quinoa is cooked. Allow to cool.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2XhUXRsvANGASaAVArXeow-UtApupHy7_Z6fYyHMi-9TMkzAAf1w05Zu-tLBy6fwpBQqBv1RrykiAf_3Ipzo_rVw7xTp80YUOb7NSPDYe9QXZdg2if42nsw8P5qUpTu7Eoq1qu4G7y78/s1600/20150130_162910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Red Quinoa" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2XhUXRsvANGASaAVArXeow-UtApupHy7_Z6fYyHMi-9TMkzAAf1w05Zu-tLBy6fwpBQqBv1RrykiAf_3Ipzo_rVw7xTp80YUOb7NSPDYe9QXZdg2if42nsw8P5qUpTu7Eoq1qu4G7y78/s1600/20150130_162910.jpg" height="180" title="" width="320" /></a></div>
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Add shrimp, chili powder, lime juice, olive oil and remaining garlic salt to a bowl. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69XB_eylfcee_wNoeEcMIDxumdarBVzu_zcVEeVvX9tb2UCxbXqjFwaub5TIcxZswLU6sCZImd1Zzok33LrKTa3YWCZd-Nha58T_UyecOK8WiZv1H0pyK1KzeatpcoLkVkTh3_nCTo3M/s1600/20150130_163421.jpg" imageanchor="1"><img alt="Delightful Shrimp and Limes for Prep" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69XB_eylfcee_wNoeEcMIDxumdarBVzu_zcVEeVvX9tb2UCxbXqjFwaub5TIcxZswLU6sCZImd1Zzok33LrKTa3YWCZd-Nha58T_UyecOK8WiZv1H0pyK1KzeatpcoLkVkTh3_nCTo3M/s1600/20150130_163421.jpg" height="180" title="" width="320" /></a></div>
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Mix and allow to marinate 1-2 hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6YhRzMIb24Tyy_gxfISEsVAlwd0wd9m6szGQ523CSdGQ9qsHQet2lZFF5Cco81Y9pyspJl_JtSTRQ_-DMPSJncFZOs-Qx61M2EbH11kHPNltCFG3NTTDSs3BGW523YnieaRLpNKpaow/s1600/20150130_163941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Delightful Chili Lime Shrimp in Marinade" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6YhRzMIb24Tyy_gxfISEsVAlwd0wd9m6szGQ523CSdGQ9qsHQet2lZFF5Cco81Y9pyspJl_JtSTRQ_-DMPSJncFZOs-Qx61M2EbH11kHPNltCFG3NTTDSs3BGW523YnieaRLpNKpaow/s1600/20150130_163941.jpg" height="180" title="" width="320" /></a></div>
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Heat griddle or large saute pan to medium high heat. Cook shrimp 7 to 9 minutes, turning once, until pink and cooked through.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7OOR00GkogLVfYIM2zmkeb88loQcjOXGSFgUdbgsfpTmn_3hTIP19UFt3vjyZlEiWYCP8HGX-zfm7lpQCZ5K4KuLhsymcHHL8s8-mGEO5iwF4_1UENnvrDVIsPqSc1Jqp_EUJXeOIdg/s1600/20150130_192020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Delightful Chili Lime Shrimp Roasting" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7OOR00GkogLVfYIM2zmkeb88loQcjOXGSFgUdbgsfpTmn_3hTIP19UFt3vjyZlEiWYCP8HGX-zfm7lpQCZ5K4KuLhsymcHHL8s8-mGEO5iwF4_1UENnvrDVIsPqSc1Jqp_EUJXeOIdg/s1600/20150130_192020.jpg" height="180" title="" width="320" /></a></div>
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Add 2 c arugula to each bowl. Top with 1/2 c. cooked quinoa, several shrimp and a healthy serving of Blood Orange Avocado Pico.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxVh43ux6bbojqjku3njlZuSvXsreLoM8fFqzdAI3EBgC0ntDD1UNhq0u_-ap4aothsEbPYIYyH1yanxJYe_032hJMgA6la6xjf8ibEbj89RBzDS2We1R4baqfFre8PBm7HdVMNMeB3A/s1600/20150130_192658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Delightful Blood Orange Avocado Pico with Chili Lime Shrimp Quinoa Salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxVh43ux6bbojqjku3njlZuSvXsreLoM8fFqzdAI3EBgC0ntDD1UNhq0u_-ap4aothsEbPYIYyH1yanxJYe_032hJMgA6la6xjf8ibEbj89RBzDS2We1R4baqfFre8PBm7HdVMNMeB3A/s1600/20150130_192658.jpg" height="180" title="" width="320" /></a></div>
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Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-44598461131289956892015-01-27T10:10:00.001-05:002015-02-07T08:17:32.022-05:00Warm Roasted Scallop Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQwjfgMwv-aC_hyphenhyphenWCHNPmPhGgxAkmNLomuIro3ya5Y7tBn5QeNxUVQKMVKZBPrujryb1iKS13wz3GEVVz5tE6XtqEn80VikDVAuF4hTvOFNw-Mi3UXAcmw49Zd9fLbASfwwWzGfTBEzc/s1600/20150126_194853.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="The Delightful Warm Roasted Scallop Salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQwjfgMwv-aC_hyphenhyphenWCHNPmPhGgxAkmNLomuIro3ya5Y7tBn5QeNxUVQKMVKZBPrujryb1iKS13wz3GEVVz5tE6XtqEn80VikDVAuF4hTvOFNw-Mi3UXAcmw49Zd9fLbASfwwWzGfTBEzc/s1600/20150126_194853.jpg" height="180" title="" width="320" /></a>This recipe is a riff on a Tyler Florence recipe that was originally made for me by my good friend, the talented and beautiful Britt Conway. Whenever I'm craving comfort food without the heavy weight of cheese and guilt, this is my go-to recipe. It's like a giant snuggle for your belly on those cold winter days - really perfect for today - the Blizzard of 2015...that turned out to be way over-hyped here in NYC. We had enough snow for a fun romp in the park with our dog this morning, but the 7 or so inches we ended up with is significantly less than the forecasted 2 feet. I was really looking forward to some snowshoeing in the park, but the snow just isn't quite deep enough to make it really fun.<br />
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I love how versatile this recipe is. The original recipe calls for shrimp, but I often make it with scallops instead. (We have some shrimp allergies in my family, so this swap is very useful!) I couldn't find arugula at the store, so I used watercress. You could also substitute spinach in a pinch, but I think the peppery flavor of arugula or watercress really adds to the appeal. The vinegar is also flexible. It's great with red wine vinegar, but since I didn't have enou<span style="font-family: inherit;">gh, I used apple cider vinegar </span>- still delicious. You can also make this without the bacon for your pescetarian friends, but I think the bacon really adds great depth.<br />
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<u>Warm Roasted Scallop Salad</u><br />
<i>Serves 2-4</i><br />
<br />
<ul>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">1 lb sea scallops (or peeled, deveined shrimp)</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">4 slices bacon</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">extra virgin olive oil</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Kosher salt</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">freshly ground pepper</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">8-10 fresh sage leaves</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">1 pint tomatoes (grape or cherry whole, but chopped if larger)</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">1 - 14 oz can cannellini beans, drained and rinsed</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">2 tbs apple cider vinegar</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">10 oz watercress (or arugula)</span></span></li>
</ul>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Preheat the oven to 350 degrees.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Arrange the scallops in a single layer on half of a large baking sheet. Drizzle the scallops with olive oil, and s</span><span style="background-color: white; color: #222222;">eason them with salt and pepper. </span><span style="background-color: white; color: #222222;">Spread the bacon slices on the other half of the baking sheet and layer the sage leaves over the bacon.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDF4fNG0XlHSmNFI-NvkjMu5ujTrlL-OcyITfEWklcegm_UAs_XAwufoI4wLN9zJv2gAH2p8PHlrCKz1cgL7N-dpS2lW3DXiF0id0votPz0uasH3q87G9H5o0GcTMiYpPTWK32gEIwbec/s1600/20150126_191043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Delightful Scallops Bacon and Sage Ready for Roasting" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDF4fNG0XlHSmNFI-NvkjMu5ujTrlL-OcyITfEWklcegm_UAs_XAwufoI4wLN9zJv2gAH2p8PHlrCKz1cgL7N-dpS2lW3DXiF0id0votPz0uasH3q87G9H5o0GcTMiYpPTWK32gEIwbec/s1600/20150126_191043.jpg" height="180" title="" width="320" /></a></div>
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<span style="background-color: white; color: #222222; text-align: start;"><span style="font-family: inherit;">On another baking sheet, drizzle the tomatoes with olive oil and season with salt and pepper.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_E_gfdVcVbppWgNanRMq6ra5U8V6flHyuXJ1sl0ZAvW3KXLKfJTjyByyvBNTkqb_usXrCRquG8e433AzpFAiLcSYEk3VRo5LCI6anG0SFDBeu1Jwc3tCms9LOJO5ngRTtvNCcOTcnges/s1600/20150126_185802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Tomatoes Ready for Roasting" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_E_gfdVcVbppWgNanRMq6ra5U8V6flHyuXJ1sl0ZAvW3KXLKfJTjyByyvBNTkqb_usXrCRquG8e433AzpFAiLcSYEk3VRo5LCI6anG0SFDBeu1Jwc3tCms9LOJO5ngRTtvNCcOTcnges/s1600/20150126_185802.jpg" height="180" title="" width="320" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Place both baking sheets in the oven. Roast the tomatoes about 12 minutes and the scallops and bacon for 12, flipping once. Remove the tomatoes. </span><span style="background-color: white; color: #222222;">Finish the scallops and bacon under the broiler for 3 to 5 minutes, </span><span style="background-color: white; color: #222222;">until scallops are done and bacon is crispy. </span></span><br />
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<span style="font-family: inherit;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">In a large bowl, mix cannellini beans with red wine vinegar and a big drizzle of olive oil and season to with salt and pepper. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63_qCjee07ihbSYRgiJz6cZqB2Y9vKNRPK5YEjuaRVdRKolhyphenhyphenxTJ8ibn7o-X-8g57-E9z71k3W4W330Ap1wR9u9-IVhr_zLhd7k-ncysmC-GPkUFrXNhcs5qsZnRAg3DBNpy8ZoMuwr0/s1600/20150126_191256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Cannellini Beans Seasoned" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63_qCjee07ihbSYRgiJz6cZqB2Y9vKNRPK5YEjuaRVdRKolhyphenhyphenxTJ8ibn7o-X-8g57-E9z71k3W4W330Ap1wR9u9-IVhr_zLhd7k-ncysmC-GPkUFrXNhcs5qsZnRAg3DBNpy8ZoMuwr0/s1600/20150126_191256.jpg" height="180" title="" width="320" /></a></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Scrape the tomatoes and juices in the bowl and toss to mix with the beans. Crumble bacon and sage and scrape into the bowl. Cut the scallops into bite size pieces and add to the bowl.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATl9zIUox8Zr9_lhznZK-zf1WjeEtUphp8k8EgJBfF88HgZ3Qdft_09RAYZJqAt8cZmMuyORO1o6a8JuqYj3kNx3DENzP0dISUjhS9d8gmVWWJ8vILft-i4G5IO6dhhtEAnBA1JJ63r0/s1600/20150126_194102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Delightful Bacon, Roasted Scallops, Tomatoes and Beans" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATl9zIUox8Zr9_lhznZK-zf1WjeEtUphp8k8EgJBfF88HgZ3Qdft_09RAYZJqAt8cZmMuyORO1o6a8JuqYj3kNx3DENzP0dISUjhS9d8gmVWWJ8vILft-i4G5IO6dhhtEAnBA1JJ63r0/s1600/20150126_194102.jpg" height="180" title="" width="320" /></a></div>
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<span style="font-family: inherit;">Add the watercress and toss. Season with additional salt, pepper and olive oil as needed. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGNFi3TTgGjCHm8AtgAtBHTkS0SUNNfwml0yKalEOILxy6Em6H_iMlMT4rOKbOSD0liNjK6CT8PCYHAm9XXHJQ_mqCHIwMnHX-A9dMs41JxssB6ZjDWUdZKav4bPqFDoeYd3f8Hq68OU/s1600/20150126_194156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Watercress for Roasted Scallop Salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGNFi3TTgGjCHm8AtgAtBHTkS0SUNNfwml0yKalEOILxy6Em6H_iMlMT4rOKbOSD0liNjK6CT8PCYHAm9XXHJQ_mqCHIwMnHX-A9dMs41JxssB6ZjDWUdZKav4bPqFDoeYd3f8Hq68OU/s1600/20150126_194156.jpg" height="180" title="" width="320" /></a></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Serve with crusty bread.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjU4c8QYhd24nRbnGIrq1QYRZO9n3Sxr_MBRn-yQB6ZrHTZo9xzuRyL9wwef5Uv3UztPryOBQ_t5-zqWhpzWtqDK0PJsHz2CmHchMHovZWai32LUG72G-4yzvqGppXPqb2TLuJGLExIU/s1600/20150126_194900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Delightful Warm Roasted Scallop Salad with Bacon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjU4c8QYhd24nRbnGIrq1QYRZO9n3Sxr_MBRn-yQB6ZrHTZo9xzuRyL9wwef5Uv3UztPryOBQ_t5-zqWhpzWtqDK0PJsHz2CmHchMHovZWai32LUG72G-4yzvqGppXPqb2TLuJGLExIU/s1600/20150126_194900.jpg" height="180" title="" width="320" /></a></div>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;"><br /></span>Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-41340884496571723072015-01-06T12:46:00.001-05:002015-01-06T12:46:33.797-05:00Prosciutto Artichoke Baked Egg Cups<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_3feuijLuSoGZOhX6LPzzJKf8MVjPSZcDAmzvKFEAtEAe0KCl_gXyN1VI5tIL7dYzqasPlU8irTXfWXbYNFxATKcES1eCM6FnXFAEhghyjOmbEe2oxWqzYWKyDs-tQV0AEsMuF2vvgJM/s1600/20150104_090733.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_3feuijLuSoGZOhX6LPzzJKf8MVjPSZcDAmzvKFEAtEAe0KCl_gXyN1VI5tIL7dYzqasPlU8irTXfWXbYNFxATKcES1eCM6FnXFAEhghyjOmbEe2oxWqzYWKyDs-tQV0AEsMuF2vvgJM/s1600/20150104_090733.jpg" height="180" width="320" /></a>New Year, New You, right? Lots of folks I know (including me) use January 1st as a reset button. This year, I cut out sugar and refined carbohydrates. I'm thinking of cutting out dairy too since I switched to Almond Milk over a year ago, but for now, low fat cheese is still in the plan. I was looking for a hearty, sort of fancy breakfast that still fit the plan, and I came up with this twist on the standard baked egg in a Canadian bacon cup. I love that I can make it just for myself or could serve it at a brunch to guests. The addition of artichokes and pesto really adds a punch of flavor. Without the cheese on top and with a sub of Paleo pesto or shredded basil instead of regular pesto, this would totally work for a Paleo or Whole30 diet.<br />
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<u>Prosciutto Artichoke Baked Egg Cups</u><br />
<i>Serves 2</i><br />
<br />
<ul>
<li>6 slices prosciutto</li>
<li>3 artichoke hearts, chopped</li>
<li>2 tsp pesto (can sub Paleo pesto or shredded basil)</li>
<li>4 large eggs</li>
<li>2 oz shredded mozzarella cheese (Optional)</li>
</ul>
<div>
Preheat oven to 400F. Spray 4 cups of a muffin tin with cooking spray. Cut two slices of prosciutto in half the short way. Line the inside of the muffin tin with a full slice of prosciutto. Add another half a slice to cover any holes. </div>
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Distribute chopped artichoke hearts evenly among the 4 cups. Press into the bottom and sides of the cup.<br />
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Spread 1/2 tsp pesto over the artichokes in each cup. </div>
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Crack one egg into each cup. </div>
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Top each cup with 1/2 oz shredded cheese. </div>
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Bake for 15 to 20 minutes to desired doneness - 15 minutes for a soft yoke, 20 minutes cooked all the way through. Allow to cool for 5 minutes. </div>
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Run a knife gently around the edge of the cup to loosen, and the prosciutto should pop out easily.</div>
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<br />Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-89067718797282563742014-12-31T10:25:00.000-05:002015-02-16T10:40:41.639-05:00New Year's Eve Feast - Broiled Lobster Tail, Truffled Cauliflower Mash, & Kale "Wedge" Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFPYlu1moM54Iqvvhi54iQYMeV5i3DQ-vwJiT2ujTce7rs0hOihgXM9__QGVgTYUeqjh603Zo5FgQbuOXDJiw73Q3EDiVkMdC0h7UtpVRAwf95yIrrnBWHrPWaz3FSJCODJ6kmCfVu7I/s1600/20141230_184842.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFPYlu1moM54Iqvvhi54iQYMeV5i3DQ-vwJiT2ujTce7rs0hOihgXM9__QGVgTYUeqjh603Zo5FgQbuOXDJiw73Q3EDiVkMdC0h7UtpVRAwf95yIrrnBWHrPWaz3FSJCODJ6kmCfVu7I/s1600/20141230_184842.jpg" height="180" width="320" /></a>I can't quite believe 2014 is coming to a close. My family and I had a really whirlwind year. We had two engagements, two weddings, and a baby born this year! I married an incredible man and left my job at Nestle to pursue a new career. I do believe this calls for a celebration.<br />
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Though my husband and I are going out to a neighborhood restaurant for dinner this year, I firmly believe that you don't have to leave the house to celebrate on New Year's Eve. An intimate night with close friends and family, great food, and a television set for the count down are really all I need. It's also much easier on the wallet - especially now! Whole Foods is having their once a year sale on lobster tails. Instead of $9.99 each, they are $12 for two - such a good deal! I bought 6 and am keeping 4 in the freezer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemV3qfUiYy8GYbh0tW_KfMthzuAVTKEiixj8bTe0PBr06PmliN6hK3s0P2z9GU02jiZqgWQLpbwLEU64V9Wy-Vuh4QJswkIgWWfKCFIQmO_N_T2PJhuODobHQWX7olc1_pereNHmrMN8/s1600/20141230_184528.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemV3qfUiYy8GYbh0tW_KfMthzuAVTKEiixj8bTe0PBr06PmliN6hK3s0P2z9GU02jiZqgWQLpbwLEU64V9Wy-Vuh4QJswkIgWWfKCFIQmO_N_T2PJhuODobHQWX7olc1_pereNHmrMN8/s1600/20141230_184528.jpg" height="180" width="320" /></a>Like many other folks out there, we are planning to kick 2015 off with a healthy mindset. To get that mindset started a little early, I decided to make cauliflower mash instead of potatoes. With the richness of the lobster and the truffles, there just wasn't any need to pack on the indulgence of white potatoes. I got this recipe for lobster tails from my dad. He usually cooks them on a grill, but, since I live in a NYC condo, the broiler is my best option.<br />
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<u>Broiled Lobster Tails</u><br />
<i>Serves 2</i><br />
<ul>
<li>2 lobster tails</li>
<li>2 tbsp olive oil</li>
<li>salt </li>
<li>pepper</li>
<li>2 tbsp butter, melted for dipping</li>
</ul>
<div>
Preheat broiler. Sprinkle lobster tails with salt and pepper and rub with olive oil until coated. Broil hard shell side up for approximately 5 minutes, until tails turn bright red and start to brown. </div>
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Flip and broil for an additional 3-5 minutes, until visible meat is white and shell begins to curve and brown. Serve with melted butter for dipping.</div>
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<div>
<u>Truffled Cauliflower Mash</u></div>
<div>
<i>Serves 2-4 depending on hunger level and size of lobster tails!</i></div>
<div>
<ul>
<li>1 head of cauliflower</li>
<li>1/3 c reduced fat sour cream</li>
<li>2 tbsp butter</li>
<li>3 tsp black truffle salt, more or less to taste</li>
<li>2 tsp black truffle oil</li>
</ul>
<div>
Chop cauliflower into medium sized pieces. Add to a medium saucepan with 2 inches of water at the bottom. Cover and steam until very soft, approximately 20 minutes, ensuring that there is always water in the pan. </div>
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<div>
Add more if water boils off. Drain. Add sour cream, butter, and black truffle salt. Mash. </div>
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<div>
Blend with a hand blender for smoother consistency if desired. </div>
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Plate and drizzle with a small amount of black truffle oil.</div>
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<div>
<u>Kale "Wedge" Salad</u></div>
<div>
<i>Serves 2</i></div>
<div>
<ul>
<li>3 c chopped kale, large stems removed</li>
<li>3 slices prosciutto</li>
<li>2 oz blue cheese, chopped</li>
<li>1/c c blue cheese dressing (I use yogurt blue cheese dressing - only 35 calories per serving!)</li>
<li>4 cherry tomatoes</li>
</ul>
<div>
Broil proscuitto for 3-4 minutes per side, until crispy. Keep an eye on them to make sure they don't burn! </div>
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In a large bowl, mix kale and dressing. </div>
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<div>
Toss to coat. Separate into 2 serving bowls. Crumble half of one of the prosciutto slices over each bowl. Sprinkle 1 oz chopped blue cheese in each bowl. </div>
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<div>
Slice tomatoes in quarters and add 2 tomatoes to each bowl. </div>
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Top with a whole crisped prosciutto slice for presentation.</div>
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Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-57219288688980455622014-12-11T09:12:00.005-05:002014-12-11T09:12:52.107-05:00Steak House Dinner at Home<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-9D7oe0UW_e-q-ZyQ2vxkfCnmJsJRA5ApkiQP7v2PjVR_vJTIBsx6z0QGAMacyltOcUqguG_P34VrSMGSGuMFztcjbIyItJwlKjIGRQknQ2LBYncAd3lbR1H4T-WQ8-6DH2akm6RP78/s1600/20141210_193639.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-9D7oe0UW_e-q-ZyQ2vxkfCnmJsJRA5ApkiQP7v2PjVR_vJTIBsx6z0QGAMacyltOcUqguG_P34VrSMGSGuMFztcjbIyItJwlKjIGRQknQ2LBYncAd3lbR1H4T-WQ8-6DH2akm6RP78/s1600/20141210_193639.jpg" height="180" width="320" /></a>I took the month of November off from posting to get married! I'm now (mostly) officially Meghan Stevens. It turns out that it takes a couple of months to make that name change, but I can officially use the name now! My new husband has been working super hard to catch up after taking some time off for our wedding and mini-moon, so I decided to treat him to a weeknight date night with a Steak House Dinner at Home. This one includes a few elements, but each of them are really very easy: blue cheese crusted steak, grilled asparagus and truffled mashed potatoes. Most of the prep work can be done in advance, so the dinner will come together quickly at the end of a long work day.<br />
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<b><u>Blue Cheese Crusted Steak</u></b><br />
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<ul>
<li>2 oz Gorgonzola cheese, sliced</li>
<li>2 steaks (tenderloin, filets or any steaks will do)</li>
<li>olive oil</li>
<li>salt</li>
<li>pepper</li>
</ul>
<br />
Rub steaks with salt and pepper. Allow to rest at room temperature for at least 20 minutes.<br />
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Preheat cast iron skillet under broiler. Rub steak with a small amount of olive oil.<br />
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Place steak on skillet and broil approximately 4-5 minutes. Flip steaks and broil 4-5 minutes more, topping with sliced cheese for the last minute, until steaks have reached desired temperature. Allow to rest at least 4 minutes before serving.<br />
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<b><u>Grilled Asparagus</u></b><br />
<ul>
<li>bunch of fresh asparagus</li>
<li>salt</li>
<li>olive oil</li>
</ul>
Cut off the bottoms of the asparagus.<br />
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To prepare the asparagus in advance, bring a large pan of water to a boil. Add a tsp of salt to the water. Add asparagus and cook until bright green, approximately five minutes.<br />
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Remove asparagus from water, drain and cool. Set aside to grill later.<br />
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To prepare the asparagus just before the meal, you can skip the boiling step. Toss asparagus in olive oil. Sprinkle with salt. Preheat grill to high.<br />
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Cook asparagus on the grill until charred on the outside and tender in the middle just before serving.<br />
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<b><u>Truffled Mashed Potatoes</u></b><br />
<br />
<ul>
<li>2 medium Idaho potatoes</li>
<li>1 1/2 tbsp butter</li>
<li>1/3 c reduced fat sour cream</li>
<li>3 tsp truffle salt, more or less to taste</li>
</ul>
<br />
Peel and chop potatoes. (Usually, I leave the peels on, but I find that the skin can interfere with the experience in truffled potatoes.)<br />
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Add chopped potatoes and 1 1/2 tsp truffle salt to a medium pot of water. Bring to a boil with potatoes in the water. Boil for 20 minutes, until potatoes are soft.<br />
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Drain potatoes and return to pot. Add butter, sour cream and 1/2 tsp truffle salt.<br />
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Mash and add more salt to taste.<br />
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This whole recipe can be made in advance and reheated on the stove or in the oven just before dinner. If reheating, mix in another two tbsp of sour cream or 1 tbsp milk prior to reheating to avoid drying out the potatoes.<br />
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<br />Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-3365590399894265942014-10-27T13:48:00.000-04:002015-02-08T15:58:35.549-05:00Butternut Squash Soup with Fried Sage Leaves<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNqoBQKmyzMk7cbAZp-8YQUlp8RzG_x98GSuXYQMJ7OaTSlzj_B-n_0hyXnAldqnMVv_mRT7HJXe9oyJ8wYw0oqqrEGi-ppBb0EELiF6lnlwbKx9tq8xrrnI1fjmN-hgUf6_KHyLtyRQ/s1600/20140925_184632.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="The Delightful Butternut Squash Soup with Fried Sage Leaves" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNqoBQKmyzMk7cbAZp-8YQUlp8RzG_x98GSuXYQMJ7OaTSlzj_B-n_0hyXnAldqnMVv_mRT7HJXe9oyJ8wYw0oqqrEGi-ppBb0EELiF6lnlwbKx9tq8xrrnI1fjmN-hgUf6_KHyLtyRQ/s1600/20140925_184632.jpg" height="180" title="" width="320" /></a>I absolutely love the plethora of winter squash in the fall. It's amazing that nature can produce these foods that are so luxurious in texture and so nutritious. Though they can be used in pastas, breads, desserts, and roasted as a delicious side, one of my favorite ways to prepare butternut squash is in soup. Its versatile flavor means that there are tons of different variations on the basic soup below. You can add a few tablespoons of maple syrup if you prefer it sweet or a dash of cayenne pepper to make it spicy - or both! This recipe can also easily be made vegetarian by swapping the chicken stock for vegetable stock. I finished mine with a few fried sage leaves and a drizzle of butternut squash oil. You can find squash or pumpkin oil in the oil section of many supermarkets. To make the fried sage, just heat olive oil over medium high heat. Add sage leaves for 2 minutes, flip and fry for about another 2 minutes. Drain on paper towels and sprinkle with salt.<br />
<br />
Butternut Squash Soup<br />
<i>Serves 8</i><br />
<br />
<ul>
<li>1 tbsp olive oil</li>
<li>1 medium onion, chopped</li>
<li>3 medium carrots, chopped</li>
<li>5 stalks of celery, chopped</li>
<li>1 tbsp dry rubbed sage</li>
<li>1 large butternut squash, peeled and chopped</li>
<li>3 c chicken stock</li>
<li>Salt and pepper, to taste</li>
</ul>
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Add olive oil, onion, carrots and celery to a large stock pot. Cook over medium heat until onions just start to soften. </div>
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Add sage, squash and 1 tsp each salt and pepper. Cook over medium head until squash begins to soften.</div>
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Add chicken stock. Bring to a boil. Reduce to simmer. Cook for 1 hour, stirring occasionally. Add more stock or water if liquid reduces to lower than solids in pot. Puree. Taste. Add chicken stock to thin if necessary or continue to simmer over low heat if soup is not thick enough.<br />
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<span style="text-align: start;"> Top with fried sage leaves or squash seed oil for presentation if desired.</span></div>
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Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-60408638348423942022014-09-16T08:30:00.001-04:002014-09-16T08:30:53.998-04:00Tomato Basil Goat Cheese Tart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrO0SeqTOcpvMyYI8KUmp9RzEEFqyV5KMgbiAveLbJR3msrjXdTsPItxT_8E2klve5KSJQJd7Rn3pqRSIii8q6TL3RMb76fAGQOT7cLex2qagdvsNMV58GkG2EGAEtGhB7QVthmunpnM/s1600/tomato+goat+cheese+tart.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrO0SeqTOcpvMyYI8KUmp9RzEEFqyV5KMgbiAveLbJR3msrjXdTsPItxT_8E2klve5KSJQJd7Rn3pqRSIii8q6TL3RMb76fAGQOT7cLex2qagdvsNMV58GkG2EGAEtGhB7QVthmunpnM/s1600/tomato+goat+cheese+tart.jpg" height="320" width="233" /></a>This one is so incredibly simple. It is perfect for a light dinner for two people or would be a great, easy starter for a dinner party. Each slice is light and delicate, not overly filling. I used heirloom cherry tomatoes, but regular tomatoes would work beautifully as well. Also, if you're not crazy about goat cheese, you could easily substitute feta or Parmesan.<br />
<br />
Tomato Basil Goat Cheese Tart<br />
<br />
<ul>
<li>1 frozen pie crust, defrosted</li>
<li>1 pint cherry tomatoes, sliced</li>
<li>1 medium zucchini, thinly sliced</li>
<li>3 tbsp basil, chiffonade</li>
<li>1/4 lb goat cheese, crumbled</li>
<li>1 tbsp olive oil</li>
<li>salt and pepper</li>
</ul>
<div>
Preheat oven to 400F. Turn pie crust out onto larger pan so that crust is flat. Layer tomatoes and zucchini, alternating in a circular design. Top with crumbled goat cheese. Drizzle with olive oil and add salt and pepper to taste. Bake for 20 minutes. Top with basil. Bake for an additional 5 to 8 minutes until crust and cheese are golden brown and tart is bubbling. Allow to cool for at least 10 minutes before slicing.</div>
Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-3649618847793246692014-09-11T11:12:00.000-04:002014-09-16T08:31:08.044-04:00Nectarine Berry Cobbler Clafoutis<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTs-eLvqujTH7_4qy8wJ3h_Cv6iDvfV_eVzUjnzjeP9jkAguPCsrQGcqr3B8J09jLK5GWMRgn8NdIUWWK7CP5kbAmr9-WQe_49bKUDcBbBceSjFH4t4Q4bJ-NkWxlW7Vdzfef9nIwJMF0/s1600/20140818_200403.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTs-eLvqujTH7_4qy8wJ3h_Cv6iDvfV_eVzUjnzjeP9jkAguPCsrQGcqr3B8J09jLK5GWMRgn8NdIUWWK7CP5kbAmr9-WQe_49bKUDcBbBceSjFH4t4Q4bJ-NkWxlW7Vdzfef9nIwJMF0/s1600/20140818_200403.jpg" height="180" width="320" /></a>Cobbler is an absolute staple in our house. It's one of those amazing desserts that works with seasonal fruit year-round. It can be made ahead for parties and makes for a gorgeous presentation in individual ramekins. My staple cobbler recipe is really a short bread cookie recipe over the top of fresh fruit. However, I recently had one reminded me of a clafouti. A clafouti is a traditional french dessert, which is like a cobbler, but, instead of a crumbly baked topping. The fruit is poured into a dish filled with batter, and the batter bakes up around the fruit. I played with the recipe a bit, and this delight is what I came up with. It would work with any combination of stone fruit and berries.<br />
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Nectarine Berry Cobbler Clafouti<br />
<br />
<ul>
<li>2 c chopped nectarines</li>
<li>1 c blackberries</li>
<li>2/3 c flour</li>
<li>1/4 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1/2 c butter, softened</li>
<li>1/2 c sugar</li>
<li>1 egg</li>
<li>1 tsp vanilla extract</li>
<li>1/2 c half & half</li>
</ul>
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Preheat oven to 375F. In an 8 inch square baking dish, mix nectarines and berries. </div>
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Set aside. In a small bowl, sift together flour, baking powder and salt. In a separate bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla extract and half & half. Add flour mixture to butter mixture, stirring just until combined. </div>
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Pour batter over fruit, covering the fruit as evenly as possible. </div>
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Bake for 35 to 40 minutes, until topping is golden brown and edges are bubbling.</div>
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<br />Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-81440476294902624492014-09-03T08:47:00.001-04:002014-09-03T08:47:29.052-04:00Smoked Whole Fish<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeAFghJWWbz5waVSQdd2-ssu4_nHsKED_8LKpBi2ZxTmH_fR1j8-sXM-FmVWO6BPrBIdddtHgQDt4_BPnI7CkHaRTUFY44-wNnX0EGN5Wpartu34HHcut-7R8uHTSb9t9LW5zHkeyazI/s1600/smoked+fish+dinner.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeAFghJWWbz5waVSQdd2-ssu4_nHsKED_8LKpBi2ZxTmH_fR1j8-sXM-FmVWO6BPrBIdddtHgQDt4_BPnI7CkHaRTUFY44-wNnX0EGN5Wpartu34HHcut-7R8uHTSb9t9LW5zHkeyazI/s1600/smoked+fish+dinner.jpg" height="320" width="320" /></a>This past weekend, I was lucky enough to travel to Amelia Island for my "beachlorette" weekend. When I'm at the beach, I try to eat as much fresh, local and sustainably caught seafood as possible. As with most meats, fish is more flavorful, more tender and retains more moisture when cooked on the bone. One of my favorite ways to enhance these benefits is to grill or smoke fish whole. This super simple preparation looks impressive on the table and really tastes amazing. It also requires surprisingly little effort...unless you catch the fish yourself. If you buy the fish from a market, you can ask them to clean and gut the fish, leaving the head, tail and skin on, and to score it. If you catch the fish yourself, you're on your own for those steps. I used Pompano, which is a wonderful fish for smoking. It is an oily fish, but that is actually makes it perfect for smoking. It is unlikely to dry out, and the flavor of the smoke balances the flavor of the fish beautifully. If you don't have access to Pompano, another one of my favorites to prepare this way is Branzino. For this preparation, I used a charcoal grill and wood chips. Follow the instructions and use whichever preparation is recommended for the equipment you have.<br />
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<br />
<i>Serves 6-8</i><br />
<br />
Smoked Whole Pompano<br />
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<ul>
<li>3 cups hickory chips</li>
<li>3 medium Pompano, cleaned, gutted and scored (approximately 6 lbs)</li>
<li>olive oil</li>
<li>salt and pepper</li>
<li>1 large lemon, sliced</li>
<li>1 large onion, sliced into rounds</li>
</ul>
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Cover wood chips in water and soak for at least 30 minutes. Start the grill. </div>
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Rinse the fish in cold water and pat dry inside and out. Place fish on grill-safe pan. Rub salt, pepper and olive oil over outside and inside of each fish. </div>
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Slide at least one slice each of lemon and onion into the inside of the fish. Add more if it will fit. </div>
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Once charcoal is ashed over and hot, drain wood chips. Layer 2 cups of drained wood chips on top of the hot coals. Replace grill rack and place grill-pan on rack. If you put it off direct heat, increase cooking time by approximately 5 minutes. Cover the grill and seal to contain smoke. Allow to smoke for 10 to 12 minutes. Remove pan and rack. Add remaining wood chips on top of coals. Flip fish to cook on other side. </div>
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Cook for an additional 10 to 12 minutes, or until fish is white and flaky. Top with additional lemon slices and serve.<br />
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Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-71385737413629870372014-08-19T08:54:00.001-04:002014-08-19T08:54:57.448-04:00Zucchini Orecchiette Carbonara<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpr903-Q0JOgFxYLMbNceZRgNlLuEXw4E3w3qZgUXh4mrhwcYRTZaL1n8yfWeV1p7NtGtoEnjxxzArgNd_hjCvvRzOtACACls9Xj72gDSEKVbmaN-m-4fToA5ZZm1jyG5mvIkmUd2l1Qs/s1600/20140813_182034.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb20a98dGqLEptc5FAMyLkstnZ7cqE9VBoIhiFrPCa04SF01SWD8IU9boTGC9GLZzfuCpnv_PaCEBgmLsid4WDiHPRl7yhvTrw_mY4VvV3WgvSpKUiFvafhv9HR1Ehyphenhyphen7BYgxL5M_XvOxQ/s1600/20140813_170045.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb20a98dGqLEptc5FAMyLkstnZ7cqE9VBoIhiFrPCa04SF01SWD8IU9boTGC9GLZzfuCpnv_PaCEBgmLsid4WDiHPRl7yhvTrw_mY4VvV3WgvSpKUiFvafhv9HR1Ehyphenhyphen7BYgxL5M_XvOxQ/s1600/20140813_170045.jpg" height="180" width="320" /></a>As the influx of summer squash from the CSA continues, I find that I am having to get more and more creative on how to use it. At the beginning of the summer, sliced fresh Z<a href="http://www.discoveringdelight.com/2014/05/zucchini-carpaccio.html" target="_blank">ucchini Carpaccio</a> with just a touch of olive oil and lemon juice was my staple. However, after eating it almost every day for most of the summer, I branched out into zucchini mini muffins, <a href="http://www.discoveringdelight.com/2014/06/zucchini-crab-cakes.html" target="_blank">Zucchini Crab Cakes</a>, and <a href="http://www.discoveringdelight.com/2014/07/zucchini-pasta-with-basil-chicken.html" target="_blank">Zucchini "Pasta"</a>. With just a few more weeks of summer left, I'm sure I'll soon be missing the light, refreshing zucchini flavor, but for now, I'm going to continue my creativity. Last week's riff on a traditional dish was Spaghetti Carbonara. I've mentioned before my distinct dislike of peas, so, what better way to improve an otherwise delicious dish than to ditch the peas for one of my favorite vegetables - zucchini?!<br />
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<i>Serves 2-3</i><br />
<i><br /></i>
Zucchini Orecchiette Carbonara<br />
<br />
<ul>
<li>1 1/3 c dry orecchiette</li>
<li>Cooking spray</li>
<li>3 slices bacon, chopped into small pieces</li>
<li>3 garlic cloves, minced</li>
<li>2 small zucchini, seeded and chopped</li>
<li>2 medium eggs</li>
<li>1/4 c half & half</li>
<li>1/2 c Parmesan, grated, plus more to serve</li>
<li>2 tsp ground black pepper</li>
</ul>
<div>
Bring a large pot of water to a boil. While water is heating, mix eggs, Parmesan, half & half and pepper in a small bowl, and set aside. </div>
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Add salt and pasta to boiling water. While pasta is boiling, spray large saute pan with cooking spray and cook bacon over medium high heat until beginning to brown. Add garlic and zucchini. Saute until zucchini softens. </div>
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Drain pasta, reserving 1/2 c pasta water. Add drained pasta to zucchini mixture and reduce heat to low. Add 4 tbsp pasta water to egg mixture, stirring constantly. </div>
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Add egg mixture to zucchini and pasta, stirring constantly so that egg cooks but doesn't scramble.</div>
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Top with additional Parmesan and serve.<br /> <br />
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-nnjKGTZMIqM%2FU_NH5I26M0I%2FAAAAAAAAEXE%2FaQgU5BdvVtw%2Fs1600%2F20140813_182034.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpr903-Q0JOgFxYLMbNceZRgNlLuEXw4E3w3qZgUXh4mrhwcYRTZaL1n8yfWeV1p7NtGtoEnjxxzArgNd_hjCvvRzOtACACls9Xj72gDSEKVbmaN-m-4fToA5ZZm1jyG5mvIkmUd2l1Qs/s1600/20140813_182034.jpg" -->Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-71458584713825083952014-08-14T09:48:00.000-04:002014-08-14T09:48:00.522-04:00Sweet Heat Apricot Thyme Habanero Jam<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqUn8WJdiNgXm-ctrzMz9x50uNbgkRFDgFMolWb859slad-Q_hfK6IS9AyDwzcs6GxcpB7MnVDItpIGP_Yq4-ZrgbahTSlj6ED-EldwQ6dXB2EfSDfIux5aiISX3wotcPWSK8dtPMJYM/s1600/20140812_121854.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqUn8WJdiNgXm-ctrzMz9x50uNbgkRFDgFMolWb859slad-Q_hfK6IS9AyDwzcs6GxcpB7MnVDItpIGP_Yq4-ZrgbahTSlj6ED-EldwQ6dXB2EfSDfIux5aiISX3wotcPWSK8dtPMJYM/s1600/20140812_121854.jpg" height="200" width="111" /></a>With the CSA in full swing, I was suddenly the recipient of 28 apricots from last week's share. I don't know about you, but it would actually be physically impossible for me to eat 28 apricots in a week. With half a jar of spiced plum jam still in my refrigerator from the week before, I decided to attempt the official canning process for this one so that I have a little longer to eat it.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2AtzKE17jD7laRqGzAXOn4IwWlKZt3bpWZ71IOutPMX-oZaZuCcPSi_P_1dWmam8Q-ySUQY0kIj9791x9tmx7wnfqlg_ZkGxt83IHPMrSxMT3qYKeDCyA5Bo0qSgFOpo5RgAX-50q1c/s1600/20140812_094146.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2AtzKE17jD7laRqGzAXOn4IwWlKZt3bpWZ71IOutPMX-oZaZuCcPSi_P_1dWmam8Q-ySUQY0kIj9791x9tmx7wnfqlg_ZkGxt83IHPMrSxMT3qYKeDCyA5Bo0qSgFOpo5RgAX-50q1c/s1600/20140812_094146.jpg" height="112" width="200" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe62DUl8hPV8JCaKewC0MEFQrXF_kwiX1njZFLAlfJ9oBeVK0IRCuMnyRIKG2MLTQVs7guxyqajc6AaizaAw-WBs4HmE6DFO1bOTai4xdLBICUyljeOz3soDHSNWr6SI83_ifWqrN3urk/s1600/20140812_094156.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe62DUl8hPV8JCaKewC0MEFQrXF_kwiX1njZFLAlfJ9oBeVK0IRCuMnyRIKG2MLTQVs7guxyqajc6AaizaAw-WBs4HmE6DFO1bOTai4xdLBICUyljeOz3soDHSNWr6SI83_ifWqrN3urk/s1600/20140812_094156.jpg" height="112" width="200" /></a>I knew I wanted to do something a little bit different with this one. I like plain fruit jams alright, but the ones I really love are just a little bit more complex, a little bit more interesting. I also love using jams in savory dishes, so incorporating a savory herb into the jam seemed like the way to go. Also, once I had the first three ingredients in, it was still just too darn sweet and a tad flat. I had seen other jam-making bloggers add salt to jam as a sort of nod to the salted caramel and salted chocolate craze. I do love sweet and spicy together. The addition of that spicy salt put the jam squarely over the top. I was able to taste just the littlest bit, but I am so looking forward to cracking that jar open in a few weeks to enjoy the rest! If you don't have habanero salt on hand, just substitute 1/2 tsp of salt and a pinch of cayenne pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2XrDR6-5o9jIo1UQCsfZRY_fezQzRhxQeArMyVyDnjKBHsRQ9cCv2nGuhsP8zvAgCQndWLt979z1iLr2PRKnp7DhKJhJZVZepGll3i-tGLmYlPnbPAqTVK4Lp4a-vlh96TF1UVxXU-I/s1600/20140812_104139.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2XrDR6-5o9jIo1UQCsfZRY_fezQzRhxQeArMyVyDnjKBHsRQ9cCv2nGuhsP8zvAgCQndWLt979z1iLr2PRKnp7DhKJhJZVZepGll3i-tGLmYlPnbPAqTVK4Lp4a-vlh96TF1UVxXU-I/s1600/20140812_104139.jpg" height="112" width="200" /></a></div>
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This recipe can be made as a quick-jam and kept in the refrigerator in a clean, glass container for up to one month. If you'd like to preserve the jam for longer, and store at room temperature, you must follow a more intensive method such as water bath canning, which is what I did. Step-by-step instructions can be found through <a href="http://www.freshpreserving.com/tools/waterbath-canning" target="_blank">this link</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivj24hgmCFGHuabnfZrgiMHaHKth6Me5PVAL3eyA7_8xgwMunqlOgy5SqxTvgqJJYog4Xy8CjJL_F7gWbr-7F96cu5npjMudkk_lo-VBcztJg9NTJDws4cFaHD1k7xO2i0Tx_6FULqCXA/s1600/20140812_111302.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivj24hgmCFGHuabnfZrgiMHaHKth6Me5PVAL3eyA7_8xgwMunqlOgy5SqxTvgqJJYog4Xy8CjJL_F7gWbr-7F96cu5npjMudkk_lo-VBcztJg9NTJDws4cFaHD1k7xO2i0Tx_6FULqCXA/s1600/20140812_111302.jpg" height="112" width="200" /></a>Sweet Heat Jam<br />
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<ul>
<li>1.5 lbs fresh apricots, pitted and chopped</li>
<li>3/4 c sugar</li>
<li>1 tbsp fresh thyme</li>
<li>1/2 tsp habanero salt</li>
<li>1/2 c water</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCxf-eY-6mDnqlaW5wxJTAzcrIM7J8Evaz_JeKrU0xgU46PZqH8tkFZxTvdVbjo8M7xPnGjixcz0Jfe9fn1R7yZlGJ4oelBrj5ltZiTfeS5izWPQnseYnJKVMIKzUcp2tNNZTEoZtego/s1600/20140812_111307.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Mix all ingredients in a large sauce pan. Bring to a rolling boil. Reduce heat to medium low and allow to simmer for approximately 1 hour, stirring regularly. You'll know it's done when you drag your spoon or spatula through the middle, and the sides hang separately for a moment before filling in. Transfer the jam to your glass jar and store for 1 month in the refrigerator or up to a year if water bath canning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrSw-IjXCFcT2eoG2TSv_CQALhqfFIcRocupTuS01eM-I5hUNW26HKQavcaVGHrfoB9uq0qr6HLaaLxkO2V9Ll0WWuFwDYhFewRzvW6vG8jRqyfbbtrXTyRz8qs_C89vh1-YJ5f4lytU/s1600/20140812_115257.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrSw-IjXCFcT2eoG2TSv_CQALhqfFIcRocupTuS01eM-I5hUNW26HKQavcaVGHrfoB9uq0qr6HLaaLxkO2V9Ll0WWuFwDYhFewRzvW6vG8jRqyfbbtrXTyRz8qs_C89vh1-YJ5f4lytU/s1600/20140812_115257.jpg" height="179" width="320" /></a><br />
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Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com2tag:blogger.com,1999:blog-1204872404741374220.post-86837811354162342382014-08-13T09:21:00.000-04:002014-08-13T09:21:34.586-04:00South of the Border Style Bison Burgers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOM5cCYK3y_Gl_MCxYvh6EmXQQ0ao-Dg8vf-SR6ZEDMwTFD9z65Uxof_P-ulAfbScZB-6pY3K_TXqO0dAtNQXLMNT1TfiaVotYrqnVxrq_uItU6d_yt_cOUgxqhhVwXorDaqdVZqWdsg/s1600/20140810_190852.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOM5cCYK3y_Gl_MCxYvh6EmXQQ0ao-Dg8vf-SR6ZEDMwTFD9z65Uxof_P-ulAfbScZB-6pY3K_TXqO0dAtNQXLMNT1TfiaVotYrqnVxrq_uItU6d_yt_cOUgxqhhVwXorDaqdVZqWdsg/s1600/20140810_190852.jpg" height="320" width="180" /></a>I was lucky enough to spend the weekend in Washington, D.C. with one of my best friends from high school, Emily, and her husband, Rob. Emily and I have been cooking and baking together since we were about 12 years old. Fortunately, our skills have progressed past skim milk "whipped cream," which, as it turns out, is just frosting. Emily is truly and expert baker, so we decided to collaborate on a few meals for the weekend, much to Rob's delight.<br />
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Emily had never tried bison before, and, since it's one of my absolute favorite meats, it had to be included on the menu. If you've never tried bison, I strongly encourage it. The flavor profile is slightly gamier than beef, but not as strong as lamb. Also, bison is even leaner than chicken or salmon, making it one of the healthiest meat options out there. It really makes a delicious burger. One word of caution: because it is so lean, it cooks FAST and is much better served medium or medium rare than well done.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XfIQQ-5PnQ3z5C0TJHbcXxFqqz3Dh2R9YU-5iu7og9FskWutU0_ad8kt9ANp0Z6cLaIsLzokyIg-fqRUCUbY5ZeAW23pZykUHTK-6Qs5lMtaAQtAo2MEwkr2BzzANLlVdQLQ-cPRZps/s1600/20140810_184759.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XfIQQ-5PnQ3z5C0TJHbcXxFqqz3Dh2R9YU-5iu7og9FskWutU0_ad8kt9ANp0Z6cLaIsLzokyIg-fqRUCUbY5ZeAW23pZykUHTK-6Qs5lMtaAQtAo2MEwkr2BzzANLlVdQLQ-cPRZps/s1600/20140810_184759.jpg" height="180" width="320" /></a></div>
We were also looking for a dairy-free recipe for this occasion, so I went with my favorite dairy-free flavor profile. The spiciness of the chipotle chilies complemented and didn't overwhelm the bison, and, let's be honest, avocado with lime is always delicious. Some quick-pickled jalapenos replaced traditional pickles for an all around great dish. We served these burgers with a side of grilled patatas bravas style potatoes and chili lime grilled corn.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2r62vjlBcfaRcLrUKmpByoQaf53kC3HHNTj6DhlFwtYfcAJovWD1NpvI6KrqZVZhZGxs8Dc0hNhYSFlPzyBrgkeHWm9s0Gt3ekMacN8GRpfj6grLkLvx-KvsDh1tshc1Jqbbi5nByGo/s1600/20140810_182323.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2r62vjlBcfaRcLrUKmpByoQaf53kC3HHNTj6DhlFwtYfcAJovWD1NpvI6KrqZVZhZGxs8Dc0hNhYSFlPzyBrgkeHWm9s0Gt3ekMacN8GRpfj6grLkLvx-KvsDh1tshc1Jqbbi5nByGo/s1600/20140810_182323.jpg" height="180" width="320" /></a>Emily made <a href="http://www.food.com/recipe/40-minute-hamburger-buns-183081" target="_blank">these 40 minute buns</a> from scratch, and they were delicious! Honestly, I don't know if I'll ever buy hamburger buns again. These appeared to be really easy, even for a non expert baker like me, and they were unbelievably delicious.<br />
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<i>Serves 4</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uletRfhJSaEa3cZ5icgHyWQpi97xzd5540Xy5oUj5nvi3SV-u9se_FOmVYkfOvRTDlknwFKdIHHaIEPY7rPK3J-7cfpBgDDIqTtCbYURjgWTPdJboYTnPwWE-umlp05ys7RJd035E0w/s1600/20140810_171253.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uletRfhJSaEa3cZ5icgHyWQpi97xzd5540Xy5oUj5nvi3SV-u9se_FOmVYkfOvRTDlknwFKdIHHaIEPY7rPK3J-7cfpBgDDIqTtCbYURjgWTPdJboYTnPwWE-umlp05ys7RJd035E0w/s1600/20140810_171253.jpg" height="320" width="180" /></a><br />
Bison Burgers<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24KtOjjI1ZwccrPCwtKpbHHfW9qfcHx5jU5lIJV2dstsmegigIoT-qNJuQeFvaIwqrKJoJGD9QDvEkb-CNLuakkYlZp-TEw8rlni8FRw2YNgiBUKDKG_Zl0ctQuO02OcaYot6SgDY7vY/s1600/20140810_175520.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24KtOjjI1ZwccrPCwtKpbHHfW9qfcHx5jU5lIJV2dstsmegigIoT-qNJuQeFvaIwqrKJoJGD9QDvEkb-CNLuakkYlZp-TEw8rlni8FRw2YNgiBUKDKG_Zl0ctQuO02OcaYot6SgDY7vY/s1600/20140810_175520.jpg" height="320" width="180" /></a><br />
<ul>
<li>1 lb ground bison meat</li>
<li>1 tsp chipotle chili powder (you can substitute regular chili powder mixed with a bit of cayenne)</li>
<li>2 tbsp onion, grated</li>
<li>1 tsp oregano</li>
<li>1 tsp paprika</li>
<li>1/2 tsp salt</li>
<li>1 large vidalia onion, sliced into steaks</li>
<li>2 tbsp olive oil</li>
<li>1 beefsteak tomato, sliced into steaks</li>
<li>1 c avocado spread (see recipe below)</li>
<li>pickled jalapenos, to taste (I cut <a href="http://www.bonappetit.com/recipe/quick-pickled-jalape-os" target="_blank">this recipe</a> in half, and let them marinate for the full 2 hours)</li>
<li>4 hamburger buns (Emily made )</li>
</ul>
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Preheat grill or grill pan to medium high heat. Gently mix bison meat with chili powder, onion, oregano, paprika and salt until incorporated. Evenly split meat into 4 sections and form into patties. Make sure the patties have a dent in the middle, almost like a doughnut but with a dent instead of a hole. This will ensure a flatter patty. Brush the sliced onions and the patties with olive oil. Grill the onions for approximately 6 to 8 minutes per side. Grill the patties for approximately 4 minutes per side for medium. These cook super fast! Spread each bun with 1/4 c of the avocado spread, top with 1 patty, 1 stack of onions, pickled jalapenos and sliced tomatoes.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNEVWUdCv1yoCtER7we9n3473t8VZ_f9fUmfpf7xjF-oXOmE7DmGo2lRoc7PUddNBF-dKjqHR2_4RaD9UrPIY0Cd2XR5jYNSLnX2pro3vNVELHhjNas_5W-KlSf-feQbySz4FaJ1A2uk/s1600/20140810_174439.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNEVWUdCv1yoCtER7we9n3473t8VZ_f9fUmfpf7xjF-oXOmE7DmGo2lRoc7PUddNBF-dKjqHR2_4RaD9UrPIY0Cd2XR5jYNSLnX2pro3vNVELHhjNas_5W-KlSf-feQbySz4FaJ1A2uk/s1600/20140810_174439.jpg" height="180" width="320" /></a><br />
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Avocado Spread</div>
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<ul>
<li>1 1/2 ripe avocados</li>
<li>juice of 1 lime (at least 1 tbsp)</li>
<li>1/2 tsp salt</li>
</ul>
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Mash all ingredients together until well incorporated. </div>
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Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com2tag:blogger.com,1999:blog-1204872404741374220.post-39031425932150790282014-08-06T08:58:00.003-04:002014-08-06T09:02:12.861-04:00DIY Bathtub Tray<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji47E80vsI7Tc85L5cnRsGqfD-esDsOzBxkFaJowhnKi0yxyXi3OPMe8GJDK7rNZrWhXOUDEIf2CK0aOQKn7_A7Ws4MehpvxcZmQPigS2J9fWQMstwWZAupZO6U1T8L8CuOkBdvyBUTaU/s1600/20140806_083853.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji47E80vsI7Tc85L5cnRsGqfD-esDsOzBxkFaJowhnKi0yxyXi3OPMe8GJDK7rNZrWhXOUDEIf2CK0aOQKn7_A7Ws4MehpvxcZmQPigS2J9fWQMstwWZAupZO6U1T8L8CuOkBdvyBUTaU/s1600/20140806_083853.jpg" height="320" width="270" /></a>Living in a small NYC apartment means that storage and counter-top space are at a premium. Unfortunately,<br />
our bathroom is completely missing counter space and severely lacks in storage as well. The storage was a fairly simple fix - we added a tower over the commode and a separate towel tower next to the tub. The counter space was a bigger challenge. For this, I decided to tackle a project I had seen on Pinterest, but with my own spin on it, of course. I built a multi-purpose bathroom tray. It can be placed on top of the sink as additional counter space, or it can be used as a tray for the bath. It was super cost effective, and, though it took a few days, it was really fun! Here's what you need:<br />
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<ul>
<li>Large piece of wood (you can buy this from your local craft store pre-cut or have it cut to the size you need)</li>
<li>Wood stain</li>
<li>Polyurethane</li>
<li>Sponges</li>
<li>Clean rags</li>
<li>Handles</li>
<li>Screws</li>
<li>Drill</li>
</ul>
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First, cut the wood to the appropriate size for your needs. I did the next few steps in a different order, but I'd recommend drilling the holes for the handles before staining. </div>
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Next, I stained the wood with three coats of stain. You'll want to use as many coats as it takes to get the desired color, and be sure to allow them to dry completely between coats and before applying the polyurethane. </div>
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Then, coat the wood well with polyurethane. Again, allow the polyurethane to dry completely between coats.</div>
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Then, I measured the holes needed to fit my handles and marked the wood. I drilled holes for the screws, and I drilled a slightly wider hole on the bottom so that the screw top could lay flat in the wood.</div>
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I attached the handles and tested the tray for water proofing. If your polyurethane doesn't do the trick for waterproofing, you can spray the whole tray with a water proofing spray.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vVnstnrrwM3vVMAZeJ9KoAGp_dOPB6jb4zsVusR_W71PKpByr1_zYziSQPImWVn1BiU6gwipJ6DW8EFOggjIPvvTEbJS1ZtbbWX9ZxxxhvysUVw0oYy6E30IRALNYw71Uu5Ksvez54o/s1600/20140806_083621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vVnstnrrwM3vVMAZeJ9KoAGp_dOPB6jb4zsVusR_W71PKpByr1_zYziSQPImWVn1BiU6gwipJ6DW8EFOggjIPvvTEbJS1ZtbbWX9ZxxxhvysUVw0oYy6E30IRALNYw71Uu5Ksvez54o/s1600/20140806_083621.jpg" height="180" width="320" /></a></div>
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Meghan Stevenshttp://www.blogger.com/profile/06058705735218075858noreply@blogger.com0tag:blogger.com,1999:blog-1204872404741374220.post-32262037227884768522014-08-05T11:00:00.000-04:002014-08-05T16:28:56.390-04:00Pea Soup Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tmUmihyphenhyphenZ-uOZMeOJZudb7g-EZTrAr6gguSBNr4WTIbO2ypNEWqz0vpO0Vw7sQpqJWiSMYvX9_1DHTPgMSVnVeawtGdPTw2cUKP92GIm5dCcbv78UQ-8-KbfQK2dBzJ0tOT0kq6GGAKw/s1600/20140804_191014.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tmUmihyphenhyphenZ-uOZMeOJZudb7g-EZTrAr6gguSBNr4WTIbO2ypNEWqz0vpO0Vw7sQpqJWiSMYvX9_1DHTPgMSVnVeawtGdPTw2cUKP92GIm5dCcbv78UQ-8-KbfQK2dBzJ0tOT0kq6GGAKw/s1600/20140804_191014.jpg" height="180" width="320" /></a>I hate peas. It's not the flavor. It's for the most common reason: I really don't like the texture. However, I really do enjoy the flavor and am a big fan of pea soup. My fiance is a fan of peas, especially fresh peas, so when they came in our CSA, I knew I couldn't get out of it. At just about 4oz shelled, I knew there wasn't enough to make soup, so I scoured the internet for a way that I could cook the peas to get the flavor without the texture. After looking through a hodge podge of recipes, I came up with my own. The pea part is really just a pea pesto without the Parmesan. The prosciutto topping mimics the delicious flavor of the ham, and using ricotta instead of the traditional mozzarella gives it a creaminess that you wouldn't normally get in a pizza and the mild flavor lets the pea shine through. This was a definite winner in our house, and I have a sneaking suspicion that it would be a big hit with kids too.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtJYicaj5eZ4KpUe5kCfXoOOotZLH-Uw-8bro3LhktHxypxWqfbMGmQKgbeo4nDCs-Za9gjcOXn08vRixsLtpgrCjWg8ZVELSS1tAE_JM324i11xNzT4tVVhgqnw83uy7QNAgsVsg94s/s1600/20140804_181710.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtJYicaj5eZ4KpUe5kCfXoOOotZLH-Uw-8bro3LhktHxypxWqfbMGmQKgbeo4nDCs-Za9gjcOXn08vRixsLtpgrCjWg8ZVELSS1tAE_JM324i11xNzT4tVVhgqnw83uy7QNAgsVsg94s/s1600/20140804_181710.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtJYicaj5eZ4KpUe5kCfXoOOotZLH-Uw-8bro3LhktHxypxWqfbMGmQKgbeo4nDCs-Za9gjcOXn08vRixsLtpgrCjWg8ZVELSS1tAE_JM324i11xNzT4tVVhgqnw83uy7QNAgsVsg94s/s1600/20140804_181710.jpg" height="180" width="320" /></a>Serves 4-6<br />
<br />
Pea Soup Pizza<br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QdHdXVB4OEoWOvl-k7N36iojWL21_yfab_jV8TUneUEg3E6cSaMPjf6iJq3Zj1K23yarrFO_VYsvLJ_aL-O4jbjrEWvd7kcxYG08hWrGArDTUnlWtmD0UxOu2qsqARGLu4T6iOD_euc/s1600/20140804_182228.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QdHdXVB4OEoWOvl-k7N36iojWL21_yfab_jV8TUneUEg3E6cSaMPjf6iJq3Zj1K23yarrFO_VYsvLJ_aL-O4jbjrEWvd7kcxYG08hWrGArDTUnlWtmD0UxOu2qsqARGLu4T6iOD_euc/s1600/20140804_182228.jpg" height="180" width="320" /></a>
<li>pizza dough for 2 pizzas, separated</li>
<li>olive oil cooking spray</li>
<li>1 c Pea Pesto (see recipe below)</li>
<li>2 oz prosciutto, cut into 1 inch squares</li>
<li>8 oz fat free ricotta</li>
<li>1/4 tsp red pepper flakes, to serve</li>
<li>Parmesan, to serve</li>
</ul>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5L52e7tYGkp69B1C9t3A2DdPlYyt6q076A-WViT-UDPPfDgNN-4ZHdCFCNHWN91dtgFzQ1TbkWrelUqnMMN7IqnjW_nyK1FZqY7aB3TQe4iybzpSzJXdjkhjuqEvRuV_j9MjtyOQ1QZ4/s1600/20140804_182926.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5L52e7tYGkp69B1C9t3A2DdPlYyt6q076A-WViT-UDPPfDgNN-4ZHdCFCNHWN91dtgFzQ1TbkWrelUqnMMN7IqnjW_nyK1FZqY7aB3TQe4iybzpSzJXdjkhjuqEvRuV_j9MjtyOQ1QZ4/s1600/20140804_182926.jpg" height="180" width="320" /></a>Preheat oven to 500F. Roll dough out very thin, to less than 1/4 inch thick, on lightly floured surface. Spray two cooking sheets with olive oil cooking spray. Transfer dough to cooking sheets. Spread pesto evenly over dough. Drop spoonfuls of ricotta on top of the peso, and press cheese down to spread. Top ricotta with sliced prosciutto. Bake for 9 to 11 minutes, until crust is golden brown.</div>
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Pea Pesto<br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnlWqRHKaEzwMa-7SGuGmx5YIgjza4UJdm5xLDNv07lLzTcNWhQw-CmUsGjqBpogsMoTe6lH04c2_BOC1InzFR9SRQXecR1flcWBC_12FMnWOgCWGtydZElpa4m9szvaLcsvIv90E9EM/s1600/20140804_162009.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnlWqRHKaEzwMa-7SGuGmx5YIgjza4UJdm5xLDNv07lLzTcNWhQw-CmUsGjqBpogsMoTe6lH04c2_BOC1InzFR9SRQXecR1flcWBC_12FMnWOgCWGtydZElpa4m9szvaLcsvIv90E9EM/s1600/20140804_162009.jpg" height="180" width="320" /></a>
<li>4 oz fresh shucked peas (you can substitute frozen, but I wouldn't recommend canned)</li>
<li>1/8 c chopped walnuts, toasted</li>
<li>1 clove of garlic</li>
<li>1/4 c olive oil</li>
<li>1 tsp salt</li>
<li>2 tsp lemon juice</li>
<li>2 tbsp chopped fresh basil</li>
</ul>
<div>
Puree all ingredients in a blender or food processor until as smooth as possible. It's ok if it's still a little chunky. You just want to be able to spread it easily.</div>
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