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Rum Glazed Baby Carrots

Originally posted on Dish With Clarissa:

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Last month while I was preparing Christmas dinner I decided instead of steaming one of those ready to cook bags of mixed vegetables, you know the kind with cauliflower, broccoli and baby carrots, and lots of baby carrots, and more baby carrots.

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Wait a second did I just got off track with the baby carrots….

 

Yeah, well have you ever noticed those ready to cook bags have more carrots then cauliflower and broccoli.

These little orange gems somehow end up getting tossed out after spending a week in the fridge as left overs.

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I thought why not do something different with these small bites of carrots. Now mind you dinner is going full swing and I am multitasking like a madwoman, when it hit me why not glaze them?

 

Yes i’ll glaze them, but not with more honey and sugar as carrots already have a sweetness to them…

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Devilish Deviled Eggs

Originally posted on Dish With Clarissa:

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Deviled eggs. Are a common holiday or party food from Easter egg hunts to summer picnic potlucks. Deviled eggs are usually served cold. These are served as a side dish, appetizer or a main course, These are quick and easy to make with ingredient most kitchens have.

Deviled eggs or eggs mimosa are hard-boiled eggs, that are than shelled, cut in half, and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mayonnaise and mustard, and few spices.

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The deviled egg can be seen in recipes as far back as ancient Rome. It is still popular across Europe. In France it s called “œuf mimosa”; in Hungary, “stuffed egg” or “casino egg”; in Romania, “stuffed eggs”. In many European countries, especially Belgium, France, the Netherlands and Germany, a variation served known as “Russian eggs”. This consists of eggs cut in half, served with vegetable macédoine and garnished with…

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Not From A Can Cranberry Sauce-Tami’s Corner

Originally posted on Dish With Clarissa:

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This special Turkey day delight comes straight from Tami’s Corner and not from a can. Now I am not knocking canned cranberry, but why open a can when you can make it yourself in about 35 minutes or so the day before, like today! And the taste of fresh cranberry sauce, well it beats the can each time!!

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Ingredients:

1 bag of fresh cranberries
1 ganny smith apple cored, peeled and diced into small chunks equal to the cranberries
Zest and juice of half an orange, then remove rind and cut up

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1/4 cup water enough to cover orange zest and pieces
1 to 1 1/4 cup sugar (depending on how tart or sweet you want it)
1/2 tsp ground cloves
1/2  tsp ground cinnamon

The last two ingredients are more or less to each persons taste

 

Directions:

Zest half of the orange and set aside
Squeeze the juice…

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Easy Peasy Homemade Chicken Stock

Originally posted on Dish With Clarissa:

Do you have a favorite place that makes the most delicious rotisserie chicken?

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I pick up on average two chickens a week from Sam’s Club, these chickens on average weigh 2.75 lbs for under four bucks!!

There is nothing quite like the texture and flavor of a rotisserie chicken. This flavorful poultry gem quickly became my “go to” for quick, easy dishes that will satisfy ones wallet and tummy. Now once I get home I remove the skin and shred the entire juicy chicken for salads, chicken enchiladas and many other dishes.

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About a month ago I found myself looking at the carcass in front of me and saying that it’s time for me to put these bones to good use and make my own stock.

It’s a great way to make use of the entire bird, and save yourself a few extra bucks.

I use chicken stock in many of my dishes, as it…

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Easy Peasy Homemade Chicken Stock

Do you have a favorite place that makes the most delicious rotisserie chicken?

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I pick up on average two chickens a week from Sam’s Club, these chickens on average weigh 2.75 lbs for under four bucks!!

There is nothing quite like the texture and flavor of a rotisserie chicken. This flavorful poultry gem quickly became my “go to” for quick, easy dishes that will satisfy ones wallet and tummy. Now once I get home I remove the skin and shred the entire juicy chicken for salads, chicken enchiladas and many other dishes.

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About a month ago I found myself looking at the carcass in front of me and saying that it’s time for me to put these bones to good use and make my own stock.

It’s a great way to make use of the entire bird, and save yourself a few extra bucks.

I use chicken stock in many of my dishes, as it adds a rich flavor, that water just does not have…lol

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Except water does not contain sodium, but canned broth does and its high!!

How high?

I went to the store a few days ago and jotted down the amounts of sodium for two brands of stock including low sodium.

The Swanson brand of chicken broth has 929 mg.

The Campbell Chicken Broth has 770 mg.

The Reduced Sodium broth has 554 mg

Ask your self this……What does this mean to you?

From the CDC website;
The Dietary Guidelines for Americans (DGA), 2010 recommend reducing sodium intake to less than 2,300 milligrams (mg) per day. The DGA’s also recommend you should further reduce sodium to 1,500 milligrams (mg) per day if:

You are 51 years of age or older.
You are African American.
You have high blood pressure.
You have diabetes.
You have chronic kidney disease.

The 1,500 mg recommendation applies to about half of the U.S. population overall and the majority of adults. Nearly everyone benefits from reduced sodium consumption. Eating less sodium can help prevent, or control, high blood pressure.
Most of the sodium we eat comes from packaged, processed, store-bought, and restaurants foods. Only a small amount comes from salt added during cooking and from being added at the table, and most Americans have already exceeded their daily limit of sodium before cooking or adding salt at the table.

Click on link below for more information about sodium and the health risk attached.

http://www.cdc.gov/bloodpressure/sodium.htm

If you never thought of making your own stock before, then hopefully after reading this you will consider giving it a try. The bonus… It is beyond easy to make. Now there are two methods to making stock. One is using leftover bones from a roast chicken or rotisserie and the second is using a whole uncooked bird.

Today I am using left over bones from a couple of chickens, some herbs and a few root vegetables. Once you see just how easy it is flavorful with little fat and no sodium added, you will never open canned broth again. Another bonus… With Flu season running among us what is better to sip or add to homemade soups? Canned or from scratch free of ingredients one can not pronounce.

Ready to learn how easy it is to make your own stock?

Directions:

 

Debone a couple of chicken and remove as much fat as you can and place them in a large stock pot, mine is 10 qt

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Add a couple of washed carrots and a large onion cut into wedges. Feel free to use leeks, parsnips or turnips as well.

 

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Add a couple of clean celery stalks and don’t forget the “hearts”. Take an entire bulb of garlic, cut it in half and add to the pot. There is no need to peel the garlic or onion as these will be strained out later.

 

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Add fresh or dried herbs. I used the following dried herbs.

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2 tsp dried oregano crushed, 2 tsp black peppercorns, 2 tsp parsley
1 tsp dried thyme, 2 bay leafs, 1 tsp dried sage, 1/2 tsp dill

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Fill pot with water and bring to a boil over high heat.

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Next lower to simmer and use a vented lid or partly cover and allow to simmer for two hours.

 

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Allow to cool for about an hour then using a large colander and container, strain out the bones, herbs and vegetables and discard.

 

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Allowing the stock to chill overnight will enable you to remove any congealed fat at the top.

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Strain the cooled stock using a sieve with a good paper towel, coffee filter or cheese cloth inside to catch any remaining fats or herbs.

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Use immediately or it will keep in the fridge for a few days. You can pour into quart containers or bags to freeze for up to 3 months.

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Depending on the size of your pot and amount of water you can yield about ten 16 oz servings.

 

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Rum Glazed Baby Carrots

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Last month while I was preparing Christmas dinner I decided instead of steaming one of those ready to cook bags of mixed vegetables, you know the kind with cauliflower, broccoli and baby carrots, and lots of baby carrots, and more baby carrots.

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Wait a second did I just got off track with the baby carrots….

 

Yeah, well have you ever noticed those ready to cook bags have more carrots then cauliflower and broccoli.

These little orange gems somehow end up getting tossed out after spending a week in the fridge as left overs.

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I thought why not do something different with these small bites of carrots. Now mind you dinner is going full swing and I am multitasking like a madwoman, when it hit me why not glaze them?

 

Yes i’ll glaze them, but not with more honey and sugar as carrots already have a sweetness to them. Instead if I brown them slightly with unsalted butter, and then deglaze with some dark rum and add just a little brown sugar my carrot dish will sing like she has never sang before!

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Yep, it worked as there were no leftover baby carrots. If you got a cast iron skillet great, if not any skillet will do just fine.

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Ingredients:

 

2 lbs baby carrots

1/2 cup Dark rum

1/2 cup Brown Sugar

6 Tbsp Unsalted butter

Salt & Pepper to taste

 

Directions:

 

Melt 1 tablespoon butter in a large skillet over high heat.

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Add carrots in two batches, cooking for 60-90 seconds each batch.

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Remove from skillet and drain excess butter on a paper towel covered plate.

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Pour in rum and over low heat allow to rum to warm up before, you flambe.

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Flambe is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames

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If you are not comfortable doing this step, than increase heat and when you pour in the rum allow it to evaporate for 30 seconds to a min. One way to tell if the alcohol has burned off is if the liquid has evaporated about half. 

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Reduce heat to medium, and add remaining butter.

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When butter melts, sprinkle brown sugar over the top.

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Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

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Remove lid and salt and pepper to taste.If you prefer that your carrots are soft in the center then, continue cooking until carrots are done and glaze is thick, about 5 more minutes.

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Pour onto a platter and serve immediately. Sprinkle with fresh chopped parsley or chives if desired.

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Devilish Deviled Eggs

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Deviled eggs. Are a common holiday or party food from Easter egg hunts to summer picnic potlucks. Deviled eggs are usually served cold. These are served as a side dish, appetizer or a main course, These are quick and easy to make with ingredient most kitchens have.

Deviled eggs or eggs mimosa are hard-boiled eggs, that are than shelled, cut in half, and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mayonnaise and mustard, and few spices.

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The deviled egg can be seen in recipes as far back as ancient Rome. It is still popular across Europe. In France it s called “œuf mimosa”; in Hungary, “stuffed egg” or “casino egg”; in Romania, “stuffed eggs”. In many European countries, especially Belgium, France, the Netherlands and Germany, a variation served known as “Russian eggs”. This consists of eggs cut in half, served with vegetable macédoine and garnished with mayonnaise, parsley and tomato. Deviled eggs are a common dish in the United States. In the Midwestern and Southern U.S., they are commonly served as hors d’oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular in the United States that special carrying trays, and platters are sold for them. Prepared and packaged deviled eggs are now available in some U.S. supermarkets.

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There are many variations of deviled eggs that include a wider range of seasonings and added foods, such as garlic, horseradish, wasabi, sliced jalapeños, cheese, chutney, capers, salsa, hot sauce, ham,bacon bits, mushrooms, spinach, sour cream, caviar, shrimp, smoked salmon or other seafood, and sardines. This is a dish where you can be very creative, grab a piping bag to give your deviled eggs an upscale appearance away from just sprinkled paprika.

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What follows is a basic recipe that I have used for many years,

Ingredients:

Dozen eggs
1/3 cup Mayonnaise
1 Tbsp Yellow Mustard
2 Tbsp Dijon Mustard
1 1/2 tsp Garlic powder
1 1/2 tsp Onion powder
Pinch of Cayenne Powder
Salt & Pepper to taste
1 Tbsp vinegar

Paprika to sprinkle on finished eggs

Optional Toppings:
1 jalapeño, diced into very small pieces

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4-6 strips of bacon cooked extra crisp and chopped very fine

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Direction:

First thing is to boil the eggs, use a large post for soups, pasta and fill mid way with cold water, and gently add the eggs. You want to cover the eggs with about an inch of water.

Add plain vinegar to the water to prevent egg whites from leaking out if any of the eggs become cracked while boiling, and add a good pinch of salt. Bring the water to a boil for five minutes.

Remove from heat cover and allow to set for 12-15 minutes. Drain hot water from pan and run cold water over the eggs.
While running cold water under the eggs, you crack the egg shells it will make it easier to peel the shells off. Keep peeled eggs in cool water for a few minutes to cool some more.

Once eggs are cooled place onto paper towels to dry off.

Using a sharp knife, slice each egg in half, lengthwise. Remove the yolk halves gently and place in a small mixing bowl. Arrange the egg white halves on a serving platter, or plate

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Using a large fork, break up the yolks very fine

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and add mustard, mayonnaise, onion and garlic powder, then salt and pepper to taste.

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Spoon or use a piping bag to get egg yolk mixture into the egg white halves.

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Sprinkle with fresh herbs, sliced olives, chives or paprika.

 

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Not From A Can Cranberry Sauce-Tami’s Corner

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This special Turkey day delight comes straight from Tami’s Corner and not from a can. Now I am not knocking canned cranberry, but why open a can when you can make it yourself in about 35 minutes or so the day before, like today! And the taste of fresh cranberry sauce, well it beats the can each time!!

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Ingredients:

1 bag of fresh cranberries
1 ganny smith apple cored, peeled and diced into small chunks equal to the cranberries
Zest and juice of half an orange, then remove rind and cut up

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1/4 cup water enough to cover orange zest and pieces
1 to 1 1/4 cup sugar (depending on how tart or sweet you want it)
1/2 tsp ground cloves
1/2  tsp ground cinnamon

The last two ingredients are more or less to each persons taste

 

Directions:

Zest half of the orange and set aside
Squeeze the juice from the orange and set the juice aside.
Remove and discard the membrane from inside the orange rind and cut the orange into small dice.
In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.

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Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange zest, sugar, cinnamon and cloves.

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Bring to a boil over high heat, reduce the heat to low and cover the pan partially.

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Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.

 

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Transfer the cranberry sauce to a heat proof bowl and let cool for 1 hour before serving.

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Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauce-boat and pass at the table.

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Makes 3 1/2 to 4 cups.

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Lebanese Inspired Fig Jam

I’ve always had a fascination with Middle Eastern Cuisine from Greek to Persian, the range of spices has left my palate begging for more. So next week I’ll be showcasing a few of my middle eastern favorite dishes. But for now I have a recipe for Lebanese Fig Jam, which is a popular staple in Lebanon. What separates Lebanese Fig Jam from ours (US) is ground Mastic which can be found in Greek or Middle Eastern stores. Mastic extract comes from a tree similar to the pistachio family.

If you can’t find Mastic then anise seeds or star anise will work, just make sure to dry roast before you grind then to a powder, and by dry roasting you will bring out the intense aroma and flavor of anise, or any other seed or nut. Roast before you use and you will notice a clear difference.

So I made my Lebanese fig jam and had my friends who is also Lebanese try it. Keeping my fingers crossed, that I came close to replicating such a beloved staple and not insulting my friend by being way off base, i held my breath.

I nailed it on my first try.

This jam is so amazing at the end of this recipe is a quick summary of the sandwich I made for lunch this week, using this Lebanese Jam recipe! 

Ingredients:

1 1/2 lbs dried figs
Fresh juice from one lemon
3/4 cup sugar
1/4 cup honey
1 cup of water
3 tbsp roasted sesame seeds
1/2 cup walnuts, dry roasted and chopped
¼ tsp well-crushed mastic (found in Greek or Middle Eastern grocery stores) or 3 tbsp ground anise seed or star anise, dry roasted first.

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Directions:

Remove the stems and coarse chop the figs.

Using a medium sauce pan Bring water and lemon juice to a boil.

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Carefully stir to dissolve the sugar as the water is boiling.

Add the figs, simmer and stir constantly until the figs are soft with the consistency of syrup (about 20 minutes).

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Using a skillet over medium heat dry roast sesame seeds than walnuts. Next dry roast anise seeds or star anise for a few minutes before grinding to a powder, (if you do not have on hand Mastic). You don’t want to burn your seeds or nuts. After about 5 minutes you should start to smell the aroma of what you are dry roasting, so shake the skillet a bit during this time. 

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Add anise seed, sesame seeds and walnuts, and simmer for three minutes.

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Remove from heat, and add the ground mastic and thoroughly mix it in with the fig mixture .

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If you are making a preserving, pour into clean sterile glass jar, seal immediately and follow proper rules for canning.

Prosciutto, Manchego and Fig Jam Sandwich

I love trying various cheese and breads with prosciutto with the sweet and fruity jam. So instead of using goat cheese I went with Manchego which is a cheese make from sheep’s milk. Manchego is a bit sweet and a little tart, that paired perfectly with these ingredients. I chose a whole wheat and honey oat bread to balance the cheese & prosciutto and to be different. The jam has just enough sweet countered by the licorice flavor of star anise, so don’t spread on too thick.

I also spread this jam on one side of toasted bread  added Manchego cheese on the other slice and slapped a burger patty between and hands down was this a delicious burger.

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Ingredients:

4 slices honey oat bread
3-4 oz. prosciutto
1-3 Tbsp fig jam or to taste
7-9 slices or roughly 3 oz of manchego cheese

Directions:

Spread the fig jam on one slice of the bread.

Add the slices of prosciutto, then the cheese on top.

Grill on a Panini or foreman grill until the cheese has melted.

 

 

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Stir Fry Chicken W/Snow Peas

To cook stir fry it is best done by using a wok.

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You are cooking your meats and vegetables quickly. All Meats and vegetables should be cut up in bite size portions. When you stir fry, you will need to heat your wok to a high heat, then add a small amount of oil. The fastest method to any cooking is being organized and having all of your ingredients prepped and cut to uniform sizes.

 

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Stir-fry was initially developed in China as a way of cooking that worked well on a simple brick stove. Stir-frying is a quick and fresh way to cook as it suits those with a hectic lifestyle and those who are health-conscious too.

 

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Stir frying is a pair of Chinese cooking techniques for preparing food in a wok. The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the two techniques of cooking. These two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok.

Stir-fries are one of the most popular and recognizable Asian dishes around. The hallmarks of this healthy dish are crisp-tender vegetables and a light coating of savory sauce made from easy-to-find ingredients. First, quickly stir-fry some sweet red bell pepper and snow peas. Next stir-fry the chicken in its marinade, cooking until the chicken is browned and the marinade has thickened. Add the vegetables back to the pan, stir to coat everything in the sauce, and serve this fast, fresh, vegetable-packed meal in about 30 minutes.

 

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Ingredients:

1-2 pound boneless, skinless chicken breasts, thighs, or a mixture of both, cut crosswise into 1/4-inch-thick pieces
1 medium red bell pepper, diced into small pieces
2 Tbsp oyster sauce or Hoisin sauce
2 Tbsp dry sherry vinegar
2 Tbsp soy sauce
1 Tbsp cornstarch
1/2 tsp kosher salt
1/3 cup unsalted cashews
2 stalks of celery cut into 1/4 inch slices
2 stalks of carrots cut into 1/4 inch slices
8 ounces of bean sprouts
8 ounces snow peas
8 ounces of broccoli
1 medium red& green bell pepper cut into 1/2 inch pieces
2 medium garlic cloves, minced
2 medium scallions
1 Tbsp plus 2 tsp vegetable oil
Steamed white rice, for serving

Directions:

Place the oyster sauce, sherry, soy sauce, cornstarch, and salt in a medium bowl and whisk to combine.

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Add the chicken, toss to thoroughly coat with the marinade, and let sit, uncovered and at room temperature, for 15 minutes. Meanwhile, prepare the remaining ingredients.

 

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Core and remove the seeds from the pepper and cut it into 1/4-inch slices; set aside.

Rinse and dry the snow peas, and bean sprouts and set them aside.

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Finely mince garlic and place it in a large bowl.

Next trim the ends of the scallions, cut them into 1/4-inch pieces, and add to the bowl with the garlic; set aside.

 

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Heat a 14-inch flat-bottomed wok or large frying pan over high heat about 1 to 2 minutes.

Pour one teaspoon of the oil around the perimeter of the wok or pan and add the sliced bell pepper. Using a metal spatula or tongs, stir-fry until crisp-tender and charred in spots, about 1 to 2 minutes.

 

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Drizzle another teaspoon of the oil around the perimeter of the wok or pan then add the snow peas. Stir-fry until crisp-tender, about 1 to 2 minutes. Transfer to the large bowl with the garlic and scallions.

 

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Transfer to the large bowl with the peppers, garlic, and scallions.

 

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Transfer to the bowl with the other cooked vegetables.

 

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Drizzle remaining tablespoon of oil around the perimeter of the wok or pan. Add the chicken along with the marinade, and arrange the chicken in an even layer. 

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Let it sear undisturbed until golden brown on the bottom, about 1 to 2 minutes, then stir-fry until golden brown all over and cooked through, about 2 minutes more.

Toss cashews into chicken over high heat for one minute.

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Add cooked snow peas, and remaining cooked vegetables.

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Stir-fry until the marinade has thickened, is glossy, and coats the chicken and vegetables, about 1 to 2 minutes more.

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Serve immediately over steamed rice.

 

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Salads Three Ways-Tami’s Corner

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Macaroni salad my way

 Ingredients:

1lb small shells
8 oz cheddar cheese, diced into small pieces

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4 green onion stalks, thinly chopped
1 15 oz can black olives, drained and sliced
1 lb bacon cooked crispy and crumbled
2 Tbsp Mayonaise just enough to coat salad
Salt and fresh ground pepper to taste

      Directions:

Cook bacon until crispy. I use my kitchen scissors to cut into small pieces prior to cooking. I buy the ends and pieces package from sprouts.

 

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Cook pasta per package. Rinse thoroughly and allow to cool completely.

Cut cheese into very small chunks. Slice black olives and place in bowl.

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Finely Slice green onion and place in bowl. Add cooled bacon and pasta to dish and mix through.

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Mix all ingredients in bowl together before adding the mayo. Once you’ve done that you may now add mayo. until you have all ingredients coated. Put into serving dish. Sprinkle top with paprika and cover. Refrigerate several hours before serving. Best served cold.

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Iceberg Wedge Salad W/Homemade Blue cheese Dressing

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Ingredients:

3/4 cup sour cream
1 1/3 cups mayonnaise
1 tsp Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper
4 ounces blue cheese, crumbled

Directions:

In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.

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Wedge salad

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Iceberg lettuce cut in quarters or half
Grape tomatoes sliced in half
Avocado chunked
Sliced green onions
Crumbled fresh cooked bacon

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Roasted Veggie Salad

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   Ingredients:

Red baby potatoes
Yukon baby potatoes
Sweet onion
Crimini mushrooms
Red and yellow bell peppers
Carrots

 Directions:

Wash all veggies well. 

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Quarter potatoes, onions cut into chunks and separated.

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Toss all prepared veggies in a bowl with EVOO and salt and pepper.

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Cook in a 425 oven for 20-30 minutes. Until tender.

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I like to pour half a stick of melted butter and squeeze fresh lemon juice and then sprinkle real bacon crumbled over the top.

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Carving Tips For Halloween Pumpkins & Roasted Pumpkin Seeds

Fun Halloween Party Ideas With Tami

Fun Halloween Party Ideas With Tami

Dish With Clarissa:

With Halloween right around the corner, get a jump start with Tami and her great party ideas, using fresh ingredients!

Originally posted on Dish With Clarissa:

Fun Halloween Party Ideas

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I usually do themed food for Halloween primarily for kids, although I continue it even though my kids are older. Just fun finger foods mostly so we can eat and run.

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Easy ingredients, semi soft cookies, red frosting, slivered almonds, mini marshmallows.

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We made personal pizza for a Halloween party I had for Connors friends. It’s a burritos sized tortilla that we cut into skulls, but can do any shape. Can use whole wheat tortillas too. We laid out many topping choices and everyone made their own pizza

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This dip is ghoulishly green and really healthy. Made with Fage Greek yogurt, Parmesan cheese, spinach or kale and fresh garlic, salt pepper to taste. Make night before as flavors need to set.

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These I made with ground turkey, long grain and wild rice, marinara and a few other items like onions, garlic…

View original 169 more words

Crispy Slow Cooker Carnitas

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These Slow Cooker Crispy Carnitas are moist and delicious. They get an overnight marinade in Dr. Pepper and then cook in a slow cooker to make them the most moist Carnitas you’ll ever have.

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Ingredients:

1 2 liter of Dr. Pepper
4-5 lb boneless pork loin roast.
1 tbsp olive oil
2 tsp cumin
1 tsp. chili powder
1½ tsp salt
1/2 tsp of garlic powder
1 tsp pepper
2 bay leaves
1 large yellow onion, chopped
4 cloves of garlic, minced
½ cup orange juice

Directions:

Trim the fat off and cut pork loin into 3 inch chunks, and place pork in a large bowl or ziploc bag and cover meat with Dr. Pepper. Place covered bowl in the fridge overnight.

 

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Using a large colander and drain the Dr. Pepper.

Using a small bowl mix the cumin, chili powder, salt and pepper, and rub half the mixture on the pork and set aside for an hour.
Heat oil in a large skillet heat over med high heat, and sear the pork on all sides for 3 min per side.

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Place the onions and bay leaves in the bottom of the slow cooker, then add the seared pork and place in the slow cooker pour ¼ cup of orange juice into the hot skillet that cooked the pork and using a wooden spoon scrape up the flavor bits on the bottom of the pan, then pour into the slow cooker. Add remaining orange juice and 1 cup of Dr Pepper into the slow cooker.

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Stir into slow cooker the remaining spice mixture and garlic.

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Cook on low for 6-8 hrs, until meat is tender and falling apart. Line a baking sheet with foil and shred the pork over a colendar to drain excess liquid and spread out on sheet tray in a single layer.

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Place under the broiler for 5 minutes to crisp up, flip the meat over and drizzle with ⅔ of the cooking liquid in the slow cooker and place back under the broiler for another 5 min

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Remove from oven and drizzle with another ⅔ of the cooking liquid.

Serve your favorite way.

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My Disclosure Policy

 

Curiosity Quest and more…..

Hello Fellow Bloggers in the blogosphere

I know I been recycling or re-blogging some of my earlier dishes, not because I have nothing new to post, but because I’ve had a lot going on between home, moving, and going back to work after a five-year hiatus…lol.. I promise to have lots of new stuff in the weeks to come, new contest, dishes, along with a new category that focuses on Health & Beauty.

The main focus of my post today is for Tammy Greene. Tammy is the Producer of http://www.CuriosityQuest.org and she is looking for contributors that blog about kids crafts and/or DIY.

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If you or anyone you know loves to blog about kids, crafts and DIY please shoot me an email at
Dishwithclarissa@gmail.com or dishingitoutwithclarissa@yahoo.com please include the link to your blog and I’ll send onto Tammy.

This would be a great opportunity for any blogger looking to build a wider audience. I’m pleased to announce that I am one of the contributors that will be going live this Monday with Curiosity Quest new word press blog!

Yay!

and finally…….

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Happy anniversary to my blogs second year. This last year has met with many challenges has been a journey that I’ve enjoyed each step of the way. I am looking forward to getting back with all new content, focus, and lots of great attitude.

Till again… Ciao Clarissa

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