tag:blogger.com,1999:blog-81521815007484203552024-03-10T22:24:19.702-05:00Brussels Sprouts for BreakfastFood from my Chicago kitchenKatie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.comBlogger279125tag:blogger.com,1999:blog-8152181500748420355.post-75933683940028508322017-06-26T14:49:00.000-05:002017-06-26T14:49:11.329-05:00Teriyaki Chicken Meatballs<div class="separator" style="clear: both; text-align: center;">
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Umm, I'm back, but only kind of. I actually made these meatballs in like April and I'm finally getting around to blogging. I've been doing all sorts of cooking, but cooking with a baby is something to get used to. Once I'm used to cooking and can actually take some pictures, I'll get back into this thing because I miss it. I mostly miss it because I've made a lot of good stuff that I don't remember!!<br />
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Stay tuned, and enjoy this good party snack!<br />
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<b>Teriyaki Chicken Meatballs</b><br />
<i>makes ~24 meatballs</i><br />
<i><br />for the meatballs:</i><br />
1.5 lbs ground chicken (dark, white or both)<br />
3 green onions, white parts only (diced)<br />
1 large egg<br />
3/4 cup panko bread crumbs<br />
1 tbsp sesame oil<br />
1 tbsp soy sauce<br />
1 tsp garlic powder<br />
salt and pepper<br />
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<i>for the sauce/glaze:</i><br />
2 tbsp sesame oil<br />
1 tbsp fresh grated ginger or 1/2 tsp ground ginger<br />
3 cloves garlic (minced)<br />
1 cup low sodium soy sauce<br />
1/2 cup Hoisin sauce<br />
1/4 cup mirin<br />
1/4 cup rice vinegar<br />
2 tbsp sriracha<br />
2 tbsp hot chili oil<br />
3 green onions, white parts only (diced)<br />
1 tsp black or white sesame seeds<br />
1/4 cup corn starch<br />
1/2 cup water<br />
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<b>Make the meatballs</b><br />
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.<br />
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In a large bowl, combine all the meatball ingredients. Mix together with your hands. Add more panko if the meatballs seem to be falling apart. Roll the meatballs into golfball sized balls and place on the parchment lined baking sheet.<br />
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<b>Make the sauce/glaze</b><br />
Heat a small sauce pan over medium heat. Add sesame oil, ginger and garlic. Let sizzle in the oil for 1 minute. Add all ingredients, except for the corn starch and water. Bring to a simmer and let simmer over low heat for 2 minutes.<br />
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In a small bowl, mix together the corn starch and water. Mix until there are no clumps.<br />
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Add the corn starch water to the sauce, and let thicken and simmer for 2-4 minutes. The sauce should thicken up, but still be runny.<br />
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<b>Glaze the meatballs and bake</b><br />
Pour half of the sauce over the meatballs to glaze them. Spread it out evenly with a brush and pop into the oven. Let the meatballs bake for 15 minutes.<br />
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Remove from the oven and serve with remaining sauce, and fresh green onions.Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com19tag:blogger.com,1999:blog-8152181500748420355.post-15496190771327335822017-03-07T15:09:00.000-06:002017-03-08T08:54:20.557-06:00Cooper Patrick<div class="separator" style="clear: both; text-align: center;">
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My goodness, how time flies. I had every intention of writing a post about the newest addition to our family earlier. But then I became a mom, and here I am 5 weeks later writing. Whether anyone reads this or not, it's a way for me to write down and remember the story of how Cooper came into our lives on January 29, at 4:51am weighing in at 6 lbs 12 oz. </div>
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Let's start in California, where our little man was created. Yes it's true. Cooper was conceived in San Francisco little to our knowledge sometime in May 2016. Early June, Brian and I hit the road and moved back to Chicago with the little nugget growing in my belly. About 4 days into living in Chicago we found out that we were pregnant. Crazy, right? It couldn't have worked out any better though. We are close to Ohio, which means close to parents, but more importantly, we have a huge network of friends in Chicago, most of whom also have little babies. </div>
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Then there was pregnant Katie. I was a very lucky lady for those 9 months. No morning sickness, no major complications for baby or mom. That meant I was able to keep working out up until the day Cooper was born. I'm a big <a href="https://www.kaylaitsines.com/collections/guides" target="_blank">Kayla Itsines (Bikini Body Guide</a>) follower and I was able to do modified BBG workouts all the way through. I've been doing the BBG workouts for about 2 years now, so continuing it through my pregnancy wasn't something new for my body. All those squats and pushups kept me super strong and healthy. It's probably not for everyone, but my doctor didn't object since it wasn't hurting me or the baby. </div>
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While I was pregnant we had some pretty epic events happen. My sister, Brian's sister, California friends, Chicago friends and friends in Charleston got married. Can you imagine going to that many weddings sober? Ya, me neither. I also had a trip to Dublin, we took a trip to Hawaii and spent Christmas in Ohio. So many fun things we can tell baby boy about someday.</div>
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Sometime in early January, when I was about a month away, I started getting weekly checkups because I had a single artery umbilical cord. Nothing serious, but warranted weekly testing at the hospital to keep tabs on Mom and baby. Well, I am apparently a Braxton Hicks machine. You guys. For a month straight I had contractions. They didn't hurt, but what the hell? All these fake contractions, and me being 4-5cm dilated for 2 weeks (!!), led to a few false alarms. We got sent to triage a couple times by doctors, and once because I had no idea what I was doing. </div>
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Fourth time is the charm I suppose. I had good reason to head in the last time, and when the doctors told us that Cooper's heartbeat was dropping with my (still false) contractions, it was time to head to labor and delivery. Because my contractions were still not regular, they induced me. About 10 seconds after the pitocin hit my bloodstream I had a contraction that stopped me in my tracks. I thought I was going to die. Bring on the epidural. At about 11pm they gave me my epidural and told us to get comfortable. The baby should be there by noon the next day. </div>
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They were wrong. A doctor came in to check on me at 4am (the nurse was of course checking on me all the time). What the nurse didn't realize, and neither did I because I couldn't feel anything, was that my water broke. And the baby's head was coming out. The doctor said she could see his hair (hair?? my baby isn't bald!) and that it was time to push. So at 4:20am I started pushing; Brian holding my numb, useless legs up. After about 10 rounds of pushing, baby Cooper popped out at 4:51am. He was perfect and we loved his sweet face so much. All things considered, it was an "easy" delivery with no complications.</div>
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Fast forward 5 weeks, and we're parenting pros. Ha! Just kidding. Five weeks down the road and we have a healthy baby that sleeps and eats like a champ. He's probably around 8 1/2 lbs now, lost most of his hair and has tons of friends. I'm on maternity leave until June, so we have lots of adventures ahead! Now we're looking forward to smiles and laughs, and the first night Cooper sleeps through the night. </div>
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Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com2tag:blogger.com,1999:blog-8152181500748420355.post-20814804394173453192017-03-03T09:00:00.000-06:002017-03-03T09:00:45.611-06:00Buffalo Meatballs with Carrot & Celery Ranch Salad<div class="separator" style="clear: both; text-align: center;">
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Top 10 recipe ever here people. First of all, buffalo chicken meatballs are the bomb. Then combine carrots, celery and ranch into a delicious salad. Mix it all together and it's the best. Please make this recipe for your next party or just make it this weekend because it's so good. </div>
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<b>Buffalo Meatballs with Carrot & Celery Ranch Salad</b><br />
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<i>for the Buffalo Chicken Meatballs</i><br />
1.5 lbs ground chicken (white or dark)<br />
3/4 cup panko breadcrumbs<br />4 cloves garlic (finely minced)<br />1/2 tsp onion powder or 1 tbsp dehydrated onions <br />2 green onions (finely minced) <br />1 large egg<br />1 tsp green chili powder (optional) <br />salt and pepper<div>
1 tbsp olive oil<br />3/4 - 1 cup Buffalo sauce<br />3 tbsp unsalted butter (melted)<div>
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Pre-heat oven to 400 degrees and line with parchment paper. </div>
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In a large mixing bowl, combine ground chicken, breadcrumbs, garlic, onion powder, green onions, egg, chili powder (if using), olive oil, salt and pepper. Use about 1 tsp salt and 1/2 tsp pepper. Combine with your hands until just mixed. Form into golfball sized meatballs and place on the baking sheet. Pop into the 400 degree oven for 5 minutes. This will help give the meatballs shape before dropping them into the slow cooker. </div>
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Drop the meatballs into a slow cooker turned on to low heat. Mix together the Buffalo sauce and butter, and pour over the meatballs. Let cook for 2 hours.</div>
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<i>for the Carrot & Celery Ranch Salad</i></div>
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2 large carrots (sliced thin)</div>
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3 celery stalks (sliced thin)</div>
1/2 English cucumber (sliced & cubed)<br />1/2 cup plain Greek yogurt<br />1/2 tsp garlic powder<br />1/2 tsp green chili powder<br />1/2 tsp dried dill<br />1 tbsp liquid from pickled jalapeños<br />3 tbsp pickled jalapenos (minced) <br />1/2 tsp salt<div>
Romaine or Butter lettuce for serving<br /><div>
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Toss the vegetables into a large mixing bowl. Add the ingredients for the ranch over the veggies and mix to combine everything. </div>
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Serve the meatballs in lettuce wraps and pour the salad on top. </div>
Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com2tag:blogger.com,1999:blog-8152181500748420355.post-53857229364193565292017-02-23T14:41:00.000-06:002017-02-23T14:41:51.977-06:00(Relatively) Healthy Broccoli & Cauliflower Casserole<div class="separator" style="clear: both; text-align: center;">
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I thought that when I was on maternity leave, I'd have absolutely no time to cook. Turns out, babies sleep a lot, especially during the first month. Cooper eats and sleeps. And that's all for now. So, during those periods of sleep, I keep myself busy by cooking, napping, snuggling with Coop, getting back into working out or watching TV. I am so enjoying it. </div>
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Earlier this week I wanted something comforting, but since I'm working on getting my pre-pregnancy body back, I wanted something pretty healthy. This version of casserole is '<i>relatively</i>' healthy. There's no cream or butter here. No cans of soup. Just a bit of cheese to give it some yumminess. </div>
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<b>Healthy Broccoli & Cauliflower Casserole</b><br />
<i>makes 6-8 servings</i><br />
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1.5 lbs boneless, skinless chicken breasts (cubed)<br />
1 head cauliflower (cut into bite sized pieces)<br />
2 crowns broccoli (cut into bite sized pieces)<br />
1 yellow onion (diced)<br />
5 cloves garlic (diced)<br />
1/2 cup flour<br />
2 cups low sodium chicken broth<br />
1 tbsp Dijon mustard<br />
1/2 cup Parmesan cheese (grated)<br />
2 cups mild cheddar (grated)<br />
1 tsp garlic powder<br />
1/4 tsp cayenne<br />
salt and pepper<br />
olive oil<br />
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<i><b>Prep the components:</b></i></div>
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Start with the veggies. In a large pot, bring water to a simmer and add a good amount of salt. Drop in all of the broccoli and cauliflower. Let them simmer for 4 minutes. Drain and remove to a bowl. Set aside. </div>
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Now in a large skillet, heat olive oil over medium heat. Add chicken cubes, and season with salt, pepper and 1 tsp of garlic powder. Let cook for 5-6 minutes. Remove to same bowl as veggies. </div>
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Now in the same skillet, add more olive oil and add the onion and garlic. Season with salt, pepper and cayenne and let cook for 5 minutes. Add flour, and stir to make a thick mixture. Let the flour cook down for 1 minute.</div>
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Slowly add in the chicken broth, and whisk. Bring to a simmer and add Dijon, Parmesan, salt and pepper. Let simmer, stirring the whole time, for 4 minutes until thickened. Remove from heat.</div>
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<b><i>Make the casserole:</i></b></div>
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Preheat the oven to 350 degrees. </div>
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Add half of the chicken/veggie mixture to the bottom of a baking dish. Pour half of the sauce over the veggies. Top with half of the cheddar cheese. Repeat with the remaining half of the ingredients. You should end up with a layer of cheddar on the top.</div>
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Pop into the oven, uncovered, for 30 minutes. After 30 minutes, turn on the broiler, and broil for 4-5 minutes, until cheese is bubbly and brown. </div>
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Let rest for 5 minutes before serving. </div>
<br />Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com6tag:blogger.com,1999:blog-8152181500748420355.post-84431289885902481522017-02-16T16:34:00.000-06:002017-02-16T16:34:20.464-06:00Zesty Roasted Spatchcocked Chicken<div class="separator" style="clear: both; text-align: center;">
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Well, baby Cooper is here and man is the time flying by. I'm going write a post about Coop at some point, but I'm waiting to get some of the professional pictures we got taken.</div>
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In the mean time, Brian and I are getting used to this new life as parents. The first two weeks flew by in a flurry of feedings, doctors appointments and long nights. We were lucky that Brian could be home for those two weeks, and I'm off until this summer. We're also super lucky to have such great friends and family that live in Chicago. We've had all sorts of delicious meals courtesy of our friends, which has made our lives so much easier.</div>
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One of these meals (thanks Jason and Jess!!) was a <a href="https://smittenkitchen.com/2014/06/nancys-chopped-salad/" target="_blank">fantastic salad</a> our friends brought over. The salad itself was amazing, but the dressing blew my mind. They kindly shared the recipe with me, and the variations they made to the dressing, which I've captured below. I've used the dressing to marinade the chicken recipe below. I'll use it again on all sorts of chicken recipes. It was a perfect marinade!</div>
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<b>Zesty Roasted Spatchcocked Chicken</b><br />
<i>makes 3-4 servings</i><br />
<i><br /></i>
1 whole chicken (spatchcocked)<br />
1 cup <a href="https://smittenkitchen.com/2014/06/nancys-chopped-salad/" target="_blank">Oregano Dressing</a> (modified recipe below)<br />
2 tbsp salt<br />
8-10 red potatoes (sliced into 1/4 inch discs)<br />
4 shallots (sliced into discs)<br />
2 tbsp olive oil<br />
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When you are buying a whole chicken, ask the butcher to spatchcock it for you. The butcher will remove the backbone for you so you can lay the chicken flat to cook it. Make sure you ask to keep the backbone so you can make stock with it later! If you're feeling adventurous and want to spatchcock it yourself, <a href="http://www.seriouseats.com/2017/01/the-food-lab-how-to-roast-a-butterflied-spatchcocked-chicken.html" target="_blank">here is a video</a> on how to do so. </div>
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4 hours before you want to serve the chicken, get it marinading. In a large bowl or baking dish, lay out chicken and pour 1 cup of the oregano dressing over the chicken. Toss the chicken around to make sure it is all coated. Cover and refrigerate for 4 hours, or up to 24 hours.</div>
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Remove chicken from fridge about 30 minutes prior to cooking. </div>
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Preheat oven to 425 degrees. Line a baking sheet with foil. Add potatoes and shallots to baking sheet and coat in olive oil, salt and pepper. Spread out into an even layer.</div>
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Add a wire rack on top of the potatoes and lay the chicken, skin side up, on the rack. Pour any remaining marinade over the chicken. Salt the chicken with the remaining 2 tbsp of salt. </div>
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Pop into the oven for 55 minutes, until the thickest part of the breast reaches 165 degrees. Remove and let cool for 10 minutes before serving. </div>
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<i>Oregano Dressing (modified from <a href="https://smittenkitchen.com/2014/06/nancys-chopped-salad/" target="_blank">Smitten Kitchen</a>)</i><br />
4 cloves garlic (minced)<br />
2 tbsp oregano<br />
2 tsp kosher salt<br />
1 tsp black pepper<br />
1 lemon (juice)<br />
1/4 cup red wine vinegar<br />
1/4 cup olive oil<br />
1 tbsp course Dijon mustard<br />
1 tbsp peperoncini liquid<br />
1 tsp Worcestershire<br />
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This is actually a recipe for salad dressing, but I loved it so, so much, that I wanted to use it as a marinade. </div>
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Start by chopping the garlic and combining with the oregano, salt and ground pepper. Use the side of a knife to make a grainy herb paste. Alternately, it could be made using a mortar and pestle. Transfer the paste to a jar with a lid. Add the lemon juice and vinegar. Put on the lid and give it a good shake to dissolve the salt, then add the oil and shake again until well combined. Voila, one of the most delicious dressings I've ever had.</div>
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Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com7tag:blogger.com,1999:blog-8152181500748420355.post-15808331073821725512017-01-11T16:14:00.000-06:002017-01-11T16:14:31.626-06:00Hearty Turkey Meatball Broccoli Soup<div class="separator" style="clear: both; text-align: center;">
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Day 1 of maternity leave is officially here!! I get a month off before baby boy arrives, assuming he doesn't come too early. So I'm getting ready for him and getting ready to be a mom! </div>
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In between doctors appointments, massages, manicures and pedicures, I'll be doing a good amount of cooking, I assume. To kick it off, I've got this hearty meatball soup recipe. It's the bomb. </div>
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Okay, now send wishes my way that baby boy doesn't come too early! </div>
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<b><br /></b>
<b>Hearty Turkey Meatball Broccoli Soup</b><br />
<i>makes 1 large pot of soup</i><br />
<i><br /></i>
<i>for the meatballs</i><br />
1/2 lb ground dark turkey meat<br />
1/2 lb ground light turkey meat (or 1 lb of either)<br />
1 large egg<br />
1/2 cup Parmesan<br />
3/4 cup breadcrumbs<br />
2 tbsp olive oil<br />
1 tbsp Dijon mustard<br />
1 tbsp worcestershire sauce<br />
1 tsp garlic powder<br />
salt and pepper<br />
<br />
<i>for the soup</i><br />
2 celery stalks + some leaves (diced)<br />
2 medium carrots (diced)<br />
1 medium onion (diced)<br />
2 crowns broccoli + stalks (finely diced)<br />
6 cups low sodium or homemade chicken broth<br />
4 cups water<br />
2 tbsp tomato paste<br />
1 bay leaf<br />
1/2 tsp crushed red pepper flakes<br />
salt and pepper<br />
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Start by making the meatballs. Combine everything in a mixing bowl with your hands until it forms a cohesive ball. Add more breadcrumbs if it doesn't stick together enough. Form into small meatballs, about 3/4 inch. Set aside on a plate.</div>
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In a Dutch oven or large soup pot, heat olive oil over medium heat. Add celery, carrots and onion with a dash of salt and pepper. Let cook down for 7-8 minutes. Add the tomato paste and combine before adding broccoli. You want the broccoli to be in super tiny pieces. Easy to eat in soup. Let the flavors combine for 4 minutes, adding a touch more salt and pepper. </div>
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Add in the crushed red pepper flakes and bay leaf. Now add the broth and water scraping the bottom of the pan to get up any brown bits. Add some more salt and pepper to season everything. Turn heat up to high and bring to a boil. Lower to a simmer and add meatballs. </div>
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Let meatballs simmer in broth over low heat for 45 minutes. Taste broth and add more salt if necessary. </div>
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Serve with some freshly grater Parmesan. </div>
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Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com3tag:blogger.com,1999:blog-8152181500748420355.post-83170842706574943642017-01-04T17:30:00.000-06:002017-01-04T17:30:32.071-06:00Shaved Brussels Sprout Salad<div class="separator" style="clear: both; text-align: center;">
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Happy New Year and what a year it will be! Baby boy is only 4 weeks away now, and I'm on maternity leave starting next week. I'm so excited and anxious for all of it. The nursery is almost done, and I'm starting to feel like I have enough clothes to clothe a new human. I know I'm not supposed to overdo it, but honestly what new mother only buys like 2 onesies and says, "I'm being practical."? None. </div>
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This salad is practical though. No need to cook anything, and it's done in about 15 minutes. And I'm pretty sure raw Brussels sprouts are like the ultimate superfood. You get tricked though because it doesn't taste like you're eating a raw sprouts. It's delicious. </div>
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<b><br /></b>
<b>Shaved Brussels Sprout Salad</b><br />
<i>makes 4-6 side servings</i><br />
<i><br /></i>
1 lb Brussels sprouts (trimmed & shaved)<br />
3/4 cup slivered almonds<br />
3/4 cup Parmesan (grated)<br />
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<i>for the dressing</i><br />
1/2 cup olive oil<br />
1 lemon (juice only)<br />
1 small shallot (minced)<br />
1 tbsp Dijon mustard<br />
1 tbsp honey<br />
2 tbsp apple cider vinegar<br />
salt and pepper<br />
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Shave Brussels sprouts into a bowl. Alternatively, you can buy them already shaved at a lot of grocery stores. Top with slivered or sliced almonds and Parmesan cheese.<br />
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In a small bowl, whisk together the dressing. Taste and adjust salt before pouring over salad.<br />
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Pour the dressing over the salad and toss to combine everything. Refrigerate for an hour before serving to let flavors come together.<br />
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<br />Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com2tag:blogger.com,1999:blog-8152181500748420355.post-35212091252507039222016-12-20T12:04:00.000-06:002016-12-20T12:04:33.954-06:00Refresh: Lemon Harissa Chicken <div class="separator" style="clear: both; text-align: center;">
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Update! I re-made this recipe last night and served it over a baked sweet potato. I updated the recipe a little bit and it was insanely delicious. I wanted to post it again with the update to remind you guys how good it was. Go make it!</div>
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<b>Lemon Harissa Chicken over Roasted Sweet Potato</b><br />
<i>a recipe adapted from <a href="http://tasteandsee.com/lemon-harissa-chicken/" target="_blank">Taste And See</a></i><br />
<i>makes 2 servings</i><br />
<br />
<i>for the chicken</i><br />
1 - 2 lb. boneless, skinless chicken breasts (1 in. cubes)<br />
1 lemon (juice)<br />
2 tbsp red wine vinegar<br />
4 cloves garlic (minced)<br />
2 tbsp fresh rosemary (stem removed, minced)<br />
3 tbsp olive oil<br />
2 tbsp Harissa (dried spice blend or paste)<br />
1 tbsp hot paprika<br />
3/4 cup low sodium chicken broth<br />
salt and pepper<br />
<br />
sweet potatoes<br />
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<div style="text-align: justify;">
Start by chopping up the chicken breast into 1 - 1.5 inch cubes, trimming excess fat or skin. Drop the cubes into a large mixing bowl. Add the rest of the marinade ingredients (lemon juice, vinegar, minced garlic, rosemary, Harissa, paprika, olive oil, salt and pepper). Mix to combine everything, cover and refrigerate for 1-2 hours. *Note: If you use Harissa spice blend instead of paste, add additional 1 tbsp olive oil. </div>
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Remove bag from fridge 30 minutes before cooking. Heat a large saute pan that has a lid, over medium-high heat. Dump all the chicken and marinade into the pan. Brown one side of the chicken for 3-4 minutes, flip and brown the other side for 2-3 more minutes. Add chicken broth, scraping the bottom of the pan to get any bits. Lower heat to low, cover pan and let simmer for 1 hour.<br />
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As chicken simmers, pop sweet potatoes into oven at 400 degrees for 45 - 60 minutes, depending on the size of the potato.<br />
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Serve the chicken and liquids over the sweet potato, with a dollop of Greek yogurt or sour cream. </div>
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Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-16503878663527270842016-12-16T16:38:00.000-06:002016-12-16T16:56:00.494-06:00(No Potato) Parmesan Skillet Pancake<div class="separator" style="clear: both; text-align: center;">
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Even though I'm super pregnant these days (32 weeks, OMG), I'm still trying to remember that some day I won't be pregnant and I should eat healthy. That didn't stop me from making these insanely addictive <a href="http://www.gimmesomeoven.com/graham-cracker-toffee-recipe/" target="_blank">5-Ingredient Graham Cracker Toffee</a> bars from <a href="http://www.gimmesomeoven.com/" target="_blank">Gimme Some Oven</a> today or eating all the pasta and meatballs last night at <a href="http://monteverdechicago.com/" target="_blank">Monte Verde</a>. PS - Everyone that lives in Chicago needs to go to Monte Verde and get the Ragù alla Napoletana.</div>
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But, I digress. Back to being healthy. I tried to make <a href="https://food52.com/recipes/63748-crispy-parmesan-cauliflower-tots" target="_blank">'cauliflower tots'</a> via a Food52 recipe, but failed because they wouldn't stay together enough. Luckily, the recipe made a perfect Skillet Pancake... hold the potatoes. Give it a shot if you are looking for some fun, healthy recipes this winter! </div>
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<b>(No Potato) Parmesan Skillet Pancake</b><br />
<i>makes 1 pancake</i><br />
<i><br /></i>
1 large head cauliflower<br />
3/4 cup breadcrumbs<br />
1/2 cup Parmesan (grated)<br />
2 large eggs<br />
1/4 tsp garlic powder<br />
1/8 tsp smoky paprika<br />
1 tsp salt<br />
1/4 tsp black pepper<br />
vegetable oil<br />
<br />
<i>for serving:</i><br />
Greek yogurt or sour cream<br />
applesauce or apple butter<br />
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Preheat oven to 400 degrees. </div>
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Trim the cauliflower into florets and discard the stalk. Steam the cauliflower for 15 minutes, until fork tender, in a large pot, or however you steam veggis. Remove from steamer and set on a clean dish towel. Once cooled, squeeze out any excess liquid you can. </div>
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On a chopping block, dice up the cauliflower into tiny pieces. Throw into a large mixing bowl.</div>
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To the cauliflower, add breadcrumbs, Parmesan, eggs, garlic powder, paprika, salt and pepper. Use your hands to mix everything up until a slightly cohesive ball begins to form. It probably will be loose, worry not. </div>
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In a cast iron skillet, or other oven safe pan, heat olive oil over medium heat. Don't get the pan too hot!! Add all of the cauliflower mixture to the pan and with a spoon or spatula, push the mixture down firmly and evenly. Let cook on one side for about 10 minutes, checking with a spatula after 7-8 minutes to ensure nothing is burning. </div>
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Place a large plate on top of the pancake and flip the pancake out of the pan. Add more oil to the pan, and return the pancake, uncooked side down. </div>
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Pop it into the oven for 10 minutes. Remove and let cool for a few minutes before serving. Transfer to a cutting board and cut into wedges. Serve with sour cream, Greek yogurt and applesauce or apple butter. </div>
Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com7tag:blogger.com,1999:blog-8152181500748420355.post-85199771892872471892016-12-13T11:41:00.000-06:002016-12-13T11:41:06.416-06:00Pumpkin & Shrimp Curry<div class="separator" style="clear: both; text-align: center;">
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You might not believe me, but this recipe was created on a night when I was playing "What's in my pantry?". Cans of pumpkin (leftover from Thanksgiving), chick peas, coconut milk, crushed tomatoes, a bag of rice and a box of chicken broth were in my pantry. Frozen shrimp were in my freezer, and I've always got some kind of squash or potato sitting on my counter this time of year. It was all there, waiting to be made into this delicious curry, in the middle of a polar vortex here in Chicago. </div>
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After a little recipe research, I found a simple curry recipe on <a href="http://www.bonappetit.com/recipe/pumpkin-shrimp-curry" target="_blank">Bon Appétit</a> for <a href="http://www.bonappetit.com/recipe/pumpkin-shrimp-curry" target="_blank">Pumpkin Shrimp Curry</a>. A few modifications later, and we had a meal on the table. </div>
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The recipe isn't very challenging, but takes a few steps and some time to complete everything. You could substitute the acorn squash with any squash, yam or sweet potato you have on hand or is in season. I highly recommend making the crispy shallots to top this off with... it's so good!</div>
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<b>Pumpkin & Shrimp Curry</b><br />
<i>makes at least 4 servings</i><br />
<br />
1 acorn squash<br />
1 yellow onion (diced)<br />
2 tbsp fresh ginger (minced)<br />
4 cloves garlic (minced)<br />
15 oz can pumpkin puree<br />
1 cup crushed tomatoes<br />
1 cup coconut milk<br />
2 cups low sodium chicken broth<br />
2 tbsp hot curry powder<br />
1/8 tsp cayenne pepper (optional)<br />
1 lb peeled & deveined shrimp (if frozen, thaw first)<br />
1 lime (juice)<br />
salt and pepper<br />
olive oil<br />
<br />
<i>for serving</i><br />
fried shallots (or crispy onions from the grocery)<br />
white rice<br />
lime wedges<br />
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Preheat oven to 350 degrees. Cut acorn squash in half and remove seeds. Slather in olive oil and salt. Pop onto a baking sheet and into the oven for 25 minutes. Remove, let cool and cut into bite size cubes. Leave the skin on! You can eat it and it's packed with nutrients, plus it gives the curry some extra color.</div>
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As the squash bakes, get the rest of the curry started. In a large pot or Dutch oven, heat a couple tbsp of olive oil over medium heat. Add onion and ginger and let cook for 7-8 minutes, until soft. Add the garlic, a pinch of salt and pepper and let cook for 1 additional minute. </div>
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Now add the pumpkin puree and crushed tomato with a pinch of salt. Bring to a simmer and stir pretty consistently for 10 minutes. You don't want the pumpkin to burn to the bottom of the pan. </div>
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Add in the coconut milk (it's okay if it's lumpy, it'll combine), chicken broth, curry powder, cayenne, salt and pepper. Stir to combine and bring to a simmer. Let the sauce simmer away for 20-30 minutes, stirring occasionally. You may need to turn the heat down to low to keep it from full blown boiling out of control. </div>
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After 20-30 minutes of simmering, add in the cubed acorn squash, shrimp and the juice of 1 lime. Let everything heat up, still over low heat, for 3-5 minutes. </div>
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<i>For serving (make this while the curry simmers):</i></div>
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Make the rice. Combine 1 cup white basmati or jasmine rice with 2 cups water or chicken broth. I like to add dried onion and garlic powder to the rice, as well as a pinch of salt. Bring to a boil, reduce to a simmer, cover and let simmer for 18-20 minutes. Turn off and keep covered until ready to serve.</div>
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Make the crispy shallots. Slice shallot into thin rings and toss with flour. In a saute pan, heat canola oil over medium heat. When hot, add the shallots and let them fry for about 3 minutes, keeping a close eye to not let burn. Use tongs to move them around and turn over as necessary. Remove to a paper town and immediately sprinkle with salt.</div>
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Serve the curry with rice, crispy shallots and fresh squeeze of lime juice!</div>
<br />Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-8889311293880243752016-12-08T13:30:00.001-06:002016-12-08T13:30:23.078-06:00One-Pan Chicken with Sweet Potatoes & Cabbage<div class="separator" style="clear: both; text-align: center;">
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Come January, I'll be on maternity leave (for a month before baby comes!) and I will finally get back to blogging. Until then, I'm getting back into the swing of cooking and trying to take pictures even though the sun goes down at 4pm. The yellow lights in my kitchen make taking and editing pictures very difficult. </div>
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I mostly wanted to post this recipe so I didn't forget it myself. I saw a similar idea on <a href="http://nerdswithknives.com/one-pan-chicken-sausage-and-brussels-sprouts/" target="_blank">Nerds with Knives'</a> Instagram feed and immediately went to my fridge to make a version as I was struggling with dinner ideas. A one-pan roast that you pop into the oven for 30 minutes is genius and makes weeknight meals manageable. </div>
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<br />
<b>One-Pan Chicken with Sweet Potatoes & Cabbage</b><br />
<i>makes 2 servings</i><br />
<br />
1 medium yam/sweet potato (sliced into coins, 1/4 in.)<br />
1/4 head green cabbage (sliced into thin wedges)<br />
1 yellow onion (sliced into thin wedges)<br />
1 lb boneless, skinless chicken breasts<br />
4 cloves garlic (minced)<br />
2 tbsp Dijon mustard<br />
2 tbsp honey<br />
2 tbsp low sodium soy sauce<br />
1 sprig rosemary (stem removed)<br />
1 lemon (sliced into thin coins)<br />
salt and pepper<br />
olive oil<br />
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Pre-heat oven to 450 degrees.</div>
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In a cast iron skillet or other oven-safe pan/baking sheet, line the bottom with sweet potato coins, about 1/4 inch thick. Add a layer of cabbage and onions on top of the sweet potatoes. Drizzle with olive oil, salt and pepper and kind of push things around to make sure everything gets coated. You want the sweet potatoes touching the pan though. </div>
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Add the chicken to the top of the veggies, sprinkling with salt and pepper. </div>
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In a small bowl, combine minced garlic, Dijon, honey, soy sauce, rosemary, olive oil, salt and pepper. Whisk to combine. </div>
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Pour the mixture over everything in the pan, making sure to coat the chicken entirely. Wedge the lemon slices in. </div>
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Pop into the oven for 30 minutes. If you have a meat thermometer, check to make sure the chicken has reach 165 degrees. If not, just cut open to make sure the chicken is cooked through. </div>
Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-19751963498676074212016-11-04T11:20:00.000-05:002016-11-04T11:20:45.387-05:00Creamy Roasted Cauliflower<div class="separator" style="clear: both; text-align: center;">
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Roasting veggies this winter might get a little boring, so make sure you've got some fun recipes in the arsenal. This roasted cauliflower recipe is so delicious with a creamy yogurt sauce. </div>
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If you're like me, I always keep a container of plain Greek yogurt in my fridge. It's good for breakfast (try mixing it with oatmeal!), sauces, toppings for tacos, making egg/chicken salads. Endless possibilities. Keep it in the fridge. </div>
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<b>Creamy Roasted Cauliflower</b><br />
<i>makes 3-4 sides</i><br />
<i><br /></i>
1 head cauliflower (florets trimmed)<br />
1 tsp garlic powder<br />
1 tsp cumin<br />
1/2 tsp ground coriander<br />
salt and pepper<br />
2 tbsp olive oil<br />
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<i>for the creamy yogurt sauce</i><br />
1 cup plain Greek yogurt<br />
1/2 lemon (juice)<br />
1 tbsp red wine vinegar<br />
2 tbsp fresh dill (stems removed, rough chop)<br />
1 tsp garlic powder<br />
1 tsp salt<br />
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Preheat oven to 350 degrees. Toss the cauliflower florets in spices, salt, pepper and olive oil. Transfer to a baking sheet and pop into the oven for 20 minutes. After 20 minutes, check for doneness, and remove. </div>
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As the cauliflower roasts, mix together the sauce in a small bowl. Combine yogurt, lemon juice, vinegar, dill weed, garlic powder and salt. </div>
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While the cauliflower is still warm, toss the cauliflower in the sauce. Depending on the size of your cauliflower, you might not need all the sauce. I'd say use about 3/4 of it, and save the rest for dipping other things in. </div>
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Simple, healthy, and a new way to make veggies delicious.</div>
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<br />Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-13069599257757572702016-10-17T14:49:00.000-05:002016-10-17T18:16:22.220-05:00Pumpkin & Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
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This baby bump and fall weather have me ready to nestle in and get cozy. All you see in stores are pumpkins and a vast array of squash, so loaded up with ingredients, this soup was a must. I made a <a href="https://food52.com/recipes/10565-white-bean-and-butternut-squash-soup" target="_blank">similar version of this soup</a> a few years ago, but I've upgraded it with pumpkin this time. </div>
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<b>Pumpkin & Butternut Squash Soup</b><br />
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<i>makes 1 large pot of soup</i><br />
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1 yellow onion (diced)<br />
1 medium carrot (peeled & diced)<br />
2 stalks celery (diced)<br />
6 cloves garlic (rough chop)<br />
1/2 cup dry white wine<br />
2 bay leaves<br />
1 teaspoon Hungarian paprika<br />
1 butternut squash (halved, peeled & seeds removed)<br />
15 ounces can pumpkin puree<br />
15 ounces can Cannellini Beans<br />
1 spring rosemary<br />
4 cups homemade or low sodium chicken broth<br />
4 cups water<br />
1 cup cream<br />
1/2 cup Parmesan (grated)<br />
Salt and pepper<br />
olive oil</div>
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Heat a Dutch oven or soup pot over medium heat and add olive oil. Add in onion, carrot, celery, salt and pepper. Let soften for 5 minutes. Add garlic and cook for 1 more minute.</div>
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Deglaze pan with dry white wine and let reduce for 2-3 minutes. Now add paprika and bay leaves.</div>
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Add in previously peeled and cubed butternut squash, can of pumpkin puree, and drained Cannellini beans. Add a big pinch of salt, pepper and add rosemary. Put the rosemary in a spice bag if you have it. Mix and let cook together for 5 minutes.</div>
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Add in chicken broth and water, with another generous pinch of salt and pepper. Bring to a boil and then reduce to a simmer. Cover and let simmer for 45 minutes.</div>
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Turn off heat. Using a spider or slotted spoon, remove about 1/4 - 1/2 of the squash and bean hunks to a bowl. Set aside. With an immersion blender, puree everything left in the Dutch oven, until very smooth.</div>
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Add back in the un-pureed hunks of veggies and beans. Add the cream and parmesan as well. Stir everything together and taste. Adjust seasoning as necessary. </div>
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Serve warm with toasted bread or a grilled cheese.</div>
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Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-15668777048625143942016-09-09T11:27:00.002-05:002016-09-09T11:32:13.613-05:00Paprika Pork Chops over Cabbage & Onions<div class="separator" style="clear: both; text-align: center;">
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These past few weeks have been crazy busy. Hence, I've been doing very little cooking and had very little time to blog about anything. A couple of weeks ago we were down in Columbus for my sister-in-law's wedding shower. Last weekend my parents came up to Chicago to celebrate Labor Day weekend with us, and this week my in-laws are coming up for a visit. And in between all these fun weekends, work has been jam packed. </div>
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So, this pork chop recipe was a really quick and simple weeknight meal that I could sneak in between everything else. It only takes about 25 minutes to make and it's so filled with flavor, I'm glad I spotted <a href="https://food52.com/recipes/819-paprika-pork-chop" target="_blank">this inspration on Food52</a>!</div>
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<b>Paprika Pork Chops over Cabbage & Onions</b><br />
<i>makes 4 servings</i><br />
<br />
4 boneless, medium cut pork chops<br />
1 tsp ground cumin<br />
1 tsp garlic powder<br />
1 tsp chili powder<br />
1 1/2 tsp hot paprika<br />
1/2 tsp dried oregano<br />
1 red onion (sliced thin)<br />
1/4 head red cabbage (sliced thin)<br />
2 cloves garlic<br />
1 tsp prepared horseradish<br />
1/4 cup apple cider vinegar<br />
salt and pepper<br />
olive oil<br />
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<div style="text-align: justify;">
Begin by making the spice mixture. Combine cumin, garlic powder, chili powder, paprika and oregano in a small bowl. Season the pork chops generously first with salt and pepper. Then add the spice mixture to all sides of the pork. Let this set aside for about 15 minutes. </div>
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As the pork comes to room temperature and rests, get the onions and cabbage going. In a Dutch over or your largest saute pan, heat olive oil over medium heat. Add red onion, cabbage, garlic, horseradish, salt and pepper. Let cook down for about 10 minutes. After 10 minutes, add in the apple cider vinegar and cook for another 2 minutes. Push the mixture over to the side in the pan. </div>
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Add some more olive oil to the open space left in the pan and drop in the pork chops. Cook on 1 side for 5 minutes, flip and cook on the other for 5 minutes. Turn off the heat. Cover the pan with a lid and let rest for 5 minutes. </div>
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Serve the pork chops over that yummy onion/cabbage mixture. </div>
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Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com1tag:blogger.com,1999:blog-8152181500748420355.post-55133505978431929302016-08-25T16:06:00.000-05:002016-08-25T16:09:27.611-05:00Shrimp & Tomato Zoodles<div class="separator" style="clear: both; text-align: center;">
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TGIT. We're headed back to Ohio this weekend to celebrate my sister-in-law's wedding shower, and I seriously can't wait for this week to be over. I'm over it.<br />
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So for a quick weeknight meal, I recently made this yummy zoodle pasta dish. Zoodles are no match for real pasta, obviously, but for a super healthy, low carb alternative, I'm a fan. To give this dish a little fat and flavor, I've used a few pats of butter which went a long way. You could certainly sub out the zoodles here and just use spaghetti.<br />
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<b>Shrimp & Tomato Zoodles</b></div>
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<i>makes 3-4 servings</i><br />
<i>cook time: 30 minutes active</i><br />
<i><br /></i>
1 lb peeled & deveined shrimp (raw)<br />
1 tsp garlic powder<br />
1 shallot (diced)<br />
6 cloves garlic (thinly sliced)<br />
1 pint cherry tomatoes<br />
1/2 lemon (juice)<br />
1/2 cup low sodium chicken broth<br />
1/2 cup dry white wine (optional)<br />
1 tsp crushed red pepper flakes<br />
3 tbsp unsalted butter<br />
olive oil<br />
salt and pepper<br />
<br />
<i>for the zoodles</i><br />
2-3 zucchini (spiralized)<br />
2 tbsp low sodium chicken broth<br />
olive oil<br />
salt and pepper<br />
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Start by spiralizing the zucchini. My preference is to use the thinnest zoodle option, but any will work. Spiralize the zucchini and place into a collander. Sprikle with salt and toss to coat. Put the collander over a bowl and let sit 30-60 minutes. This will help draw out some of the liquid in the zucchini. After 30-60 minutes, pat the zoodles dry and set aside. </div>
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As your zoodles drain, get the shrimp started. Sprinkle shrimp with salt, pepper and garlic powder. </div>
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Heat a large saute pan over medium-high heat. Add 1 tbsp butter and 1 tbsp olive oil. Drop in about 1/2 of the shrimp, making sure each shrimp touches the pan on one entire side. Cook for 2 minutes on 1 side, and flip for another 2 so they are browned on both sides. Remove with tongs to a plate. Repeat the process with the other 1/2 of the shirmp. Remove to the plate. </div>
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Lower heat to medium and add additional olive oil. Add shallots, cook for 3 minutes. Add garlic slices and cook for 1 additional minute. Now add tomatoes, lemon juice, chicken broth, wine, salt and pepper. Bring to a simmer. Let simmer for 8 minutes. Add shrimp back in and 1 more tbsp of butter. Let the butter melt, about 30 seconds and remove from heat. </div>
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As the shrimp cooks, you're going to saute your zoodles. In a separate saute pan, heat olive oil over medium heat. Add zoodles, 2 tbsp chicken broth, salt and pepper. Let cook for 3-5 minutes. You don't want the zoodles completely soggy, but a little bite left in them. Remove from heat.</div>
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Pile up some zoodles on your plate, and pour the shrimp, tomato sauce over top. Finish wish a sprinkling of parmesan. </div>
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<br />Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-44090890826123733812016-08-23T15:03:00.000-05:002016-08-23T15:03:22.461-05:00Spicy Shredded Chicken Tacos<div class="separator" style="clear: both; text-align: center;">
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Yes, another taco recipe. A shredded chicken one this time. I've made another variations of this recipe <a href="http://brusselsforbreak.blogspot.com/2015/05/recipe-refresh-tequila-chicken-tacos.html" target="_blank">here</a>, but I think this one is a little bit better, and definitely a little bit spicier. Thanks to my mom and dad, I had a bunch of fresh peppers from their garden to use in this one. Definitely pretty hot, but if you use 1 poblano as I mention in the recipe, you'll be just fine. </div>
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And finally, a note on chicken tacos. While I am a huge fan of carnitas or any slow cooked pork tacos, shredded chicken tacos take significantly shorter to make, and are so delicious if you make a cook simmering liquid. Okay, that's all. Enjoy.</div>
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<b>Spicy Shredded Chicken Tacos</b><br />
<i>makes enough chicken for ~20 tacos</i><br />
<i>cook time: 30 min active, 1.5 hr inactive</i><br />
<i><br /></i>
2.5 lbs boneless, skinless chicken breasts<br />
1 yellow onion (diced)<br />
6 - 8 cloves garlic (crushed)<br />
1 poblano pepper or 3-4 smaller peppers (mild/med heat)<br />
1 4 oz. can green chilis (diced)<br />
2 chipotles in adobo sauce (diced)<br />
1 15 oz. can fire roasted tomatoes (diced)<br />
2 cups low sodium chicken broth<br />
1/2 lime (juice)<br />
<i>spices:</i> cumin, coriander, garlic powder, green/red chili powder<br />
2 bay leaves<br />
salt and pepper<br />
olive oil<br />
<br />
<i>for the tacos</i><br />
red cabbage slaw (recipe below)<br />
avocado slices<br />
sour cream or Greek yogurt<br />
cilantro<br />
corn tortillas (<a href="http://www.latortillafactory.com/view/products/hand-made-style-tortillas/" target="_blank">La Tortilla Factory White Corn Tortillas</a> are my fave.)<br />
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Give yourself a few hours to make this so the chicken can cook nice and slow. </div>
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Cut the chicken breasts in half and cover in cumin, garlic powder, coriander, green/red chili powder, salt and pepper.</div>
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Heat a large Dutch oven over medium-high heat with olive oil. Add half the chicken and brown on one side for 3 minutes. Flip and brown the other side for 3 more minutes. Remove from heat, and add remaining chicken to the pan, cooking the same time. Remove all chicken to a plate. </div>
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Lower heat to medium. Add onions and chopped up poblano, can of green chilis, a mix of spices, salt and pepper. Let cook for 5 minutes. Add garlic and cook for 1 more minute. </div>
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Add in the chipotles with the juice from when you diced them up, diced tomatoes and chicken broth. Add a few more pinches of each spice, bay leaves, salt and pepper. Stir to combine everything and bring to a simmer. Once simmering, add chicken and accumulated juices, and lime juice. Cover and keep over low heat for about 1.5 hours. Shred the chicken directly in the pot, it will fall apart. Let simmer, covered, for 10 more minutes once shredded.</div>
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Serve on warm tortillas with your favorite taco toppings. My toppings for this taco included fresh avocado, cilantro, Greek Yogurt and a homemade quick slaw... see below. </div>
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<i>for the red cabbage slaw</i><br />
<i><br /></i>
1/4 head purple cabbage (grated on mandolin)<br />
1/4 cup apple cider vinegar<br />
2 tbsp olive oil<br />
1 tsp honey<br />
2 tbsp cilantro (chopped)<br />
2 green onions (finely sliced)<br />
salt and pepper<br />
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Combine all ingredients and let sit for 30 minutes before serving. </div>
<br />Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-62445415447817313212016-08-12T12:15:00.000-05:002016-08-17T16:03:16.989-05:00Eggplant Lasagna (no pasta!)<div class="separator" style="clear: both; text-align: center;">
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Eggplant is at the farmer's market now, and what the heck to do with it. My sister recently bought some at one of her local markets, but had to skip town before she could use it. So, hand me down eggplant ended up in my kitchen. </div>
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One night this week I can home from work around 6 and really wanted a home cooked meal, and to use up these eggplants before they went bad. In about 20 minutes depending on your multitasking abilities and knife skills, this baby will be in the oven. There are so many reasons I loved this dish. Easy and fast to make. Low carb. Easy clean up. Really, so delicious. Leftovers!</div>
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<b>No Pasta Eggplant Lasagna</b><br />
<i>makes 4-6 servings</i><br />
<i><br /></i>
1 yellow onion (diced)<br />
4 cloves garlic (minced)<br />
28 oz. can crushed tomatoes<br />
1 tsp crushed red pepper flakes<br />
1 tbsp dried Italian oregano<br />
1 large purple eggplant (thinly sliced)<br />
1.5 cups shredded mozzarella<br />
1 cup grated Parmesan cheese<br />
3/4 cup low fat cottage cheese<br />
olive oil<br />
salt and pepper<br />
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Make your sauce first, and then prep everything else. Heat 1-2 tbsp olive oil over medium heat in a medium sauce pan. Add onions and let cook for 5 minutes. Add garlic, crushed red pepper flakes , and cook for 1 minute. Now add the whole can of crushed tomatoes, oregano, salt and pepper, and let simmer for 5-7 minutes. Remove from heat and set aside.</div>
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Preheat oven to 375 degrees. As the sauce simmers, slice up the eggplant, into 1/4 inch slices. If they're too thick they won't cook. Grease a square or other small baking dish with cooking spray or olive oil. </div>
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Now, begin the layering process as follows:</div>
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<i>Layer 1: </i>Sauce to coat the bottom, 5-6 eggplant slices, mozzarella, Parmesan, salt, pepper</div>
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<i>Layer 2: </i>5-6 eggplant slices, sauce, cottage cheese, Parmesan, salt, pepper</div>
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<i>Layer 3: </i>5-6 eggplant slices, sauce, mozzarella, Parmesan, salt, pepper</div>
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<i>Layer 4: </i>5-6 eggplant slices, sauce, mozzarella, Parmesan, salt, pepper</div>
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If you have extra ingredients, and your dish allows it, go ahead and make another layer. The top layer should finish with cheese though!</div>
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Cover the dish with foil and pop into the oven for 50 minutes. After 50 minutes, remove the foil and let cook for another 10-15 minutes. </div>
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Remove and let cool for at least 5 minutes. Serve with extra parmesan and don't leave any sauce behind in the pan!</div>
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Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-89068905426804218642016-08-10T14:43:00.000-05:002016-08-10T14:43:37.875-05:00Better Pictures & White Bean Artichoke Dip<div class="separator" style="clear: both; text-align: center;">
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Noticed my pictures getting better lately? I'm not bragging, just kind of stating the obvious. The reason: my kitchen isn't a dark cave anymore + I have outdoor space. Natural light! It's so much easier to take good pictures when you have natural light. I struggled for years to take good pictures for a few reasons. Let me take you through my journey. </div>
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<i>2011 - 2012:</i> Pictures on an iPhone 4 or a snap and shoot camera from college. Boo. </div>
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<i>2012 - 2013:</i> New DSLR camera, yay! Literally no clue how to use it.</div>
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<i>2014 - 2015:</i> Knew what I was doing wrong, but had no access to natural light. No photo editing.</div>
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<i>2016:</i> I have a good camera and lens. Have tons of natural light to work with at my new house. And... I started using some editing software. <a href="http://thefoxandshe.com/" target="_blank">Blair</a> from <a href="http://thefoxandshe.com/befunky-photo-editor/" target="_blank">The Fox & She</a> wrote an article last year about good, affordable editing software and I tried it out. Its crazy how much better edited pictures look... duh. Thanks for that Blair!</div>
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<i>2016 - beyond: </i>Food styling progress. Better pictures. Update my blog to a new platform. Someday...</div>
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So, if you're a professional photographer you probably think my pictures are shit. I'm sure they are. But, 5 years later I'm glad to say they aren't horendous and I feel proud of them! Here's to a continued and evolving journey of my favorite hobby. Food blogging.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRcAD5u2k9V2R57sEceG9qmS-aTNs-vZx6HgG-qCRgdI4IxlHLzhhN99Oc3EWGUF0-bjp0_Hau63VZfHP9WERQDagvuHj-Oa5Zs7yTJcTday-CXe2SPWABNhOHiqJdvZB22ES6rbRSqDm/s1600/IMG_2936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRcAD5u2k9V2R57sEceG9qmS-aTNs-vZx6HgG-qCRgdI4IxlHLzhhN99Oc3EWGUF0-bjp0_Hau63VZfHP9WERQDagvuHj-Oa5Zs7yTJcTday-CXe2SPWABNhOHiqJdvZB22ES6rbRSqDm/s640/IMG_2936.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_0EgDBER0DidUeFVw9KP7wJls-FnWlIbVDri3wigc29d1ze1ltrZqg8VAuN37uuxYJIA7oTpos4HdhqOUcimcu3OVNYxl6BiM2CfGd2PO3mEZGBsDIEG2o9kbhsz7TNyrK5n44x6K27W/s1600/IMG_2937.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_0EgDBER0DidUeFVw9KP7wJls-FnWlIbVDri3wigc29d1ze1ltrZqg8VAuN37uuxYJIA7oTpos4HdhqOUcimcu3OVNYxl6BiM2CfGd2PO3mEZGBsDIEG2o9kbhsz7TNyrK5n44x6K27W/s640/IMG_2937.jpg" width="426" /></a><b>White Bean Artichoke Dip</b><br />
<i>makes enough for a party</i><br />
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15.5 oz can cannellini beans (drained)<br />
14 oz can artichoke hearts (drained, rough chop)<br />
2 tbsp tahini<br />
1 lemon (juice + 1/2 zest)<br />
1 clove garlic (whole)<br />
1 cup non-fat Greek yogurt<br />
1/4 cup olive oil<br />
1/2 tsp cayenne pepper<br />
salt and pepper<br />
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<i>for dipping</i><br />
pita crackers/chips<br />
warm pita bread<br />
fresh veggies<br />
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In a food processor, add the cannellini beans, tahini and garlic clove. Pulse until smooth, for 3-4 minutes. Scrape down the sides as necessary (with the blade off obviously).<br />
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In a medium mixing bowl, add chopped artichoke hearts, juice from a whole lemon and half the zest, Greek yogurt, olive oil, and cayenne pepper. Pour in the cannellini bean mix. Mix everything to combine, taste, and add salt and pepper to taste.<br />
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Serve in a serving bowl with a drizzle of olive oil on top and some freshly grated pepper. I served mine with my favorite<a href="http://www.traderjoes.com/fearless-flyer/article/1688" target="_blank"> pita crackers from Trader Joes</a>. You could also serve with fresh veggies like carrots and cucumbers, or warm pita bread.<br />
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<br />Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-3784976926127828072016-08-09T12:08:00.000-05:002016-08-09T18:13:51.715-05:00Asian Chicken Lettuce Wraps & an Anniversary<div class="separator" style="clear: both; text-align: center;">
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How is it already August? This year is flying by. It's already been 1 year since Brian and I <a href="http://brusselsforbreak.blogspot.com/2015/08/the-wedding-all-posed-stuff.html" target="_blank">got married, 1 year!</a> Crazy town. We celebrated our first anniversary yesterday. We had big plans to go to one of our favorite restaurants, <a href="http://girlandthegoat.com/" target="_blank">Girl & the Goat</a>. But when the time came, on a Monday night, we couldn't bring ourselves to leave the house. So sad, I know. But since both of us weren't in the mood, we decided that we should do what we felt like, and ordered Indian take-out. Romance.<br />
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Anyhow, last weekend the Olympics kicked off and our friends threw an Opening Ceremony Party. Such a fun idea. Everyone brought food from different regions and countries. Filipino nuts, Mexican dip, Around the World Cheese Plate, Brazilian Steak, Mediterranean White Bean Dip, and this recipe, Asian Chicken Lettuce Wraps. I'm not pegging this to any country in Asia because this is probably more American than Asian. But hey, I used soy sauce and ginger. A little Asian, right?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlvEn3JzMnXkiMLy_b25SHmqPWsxFfK_PY9ajQfJJQ2aF69dzGExTxGhstGznewPp05wSj4VKL8q-Ca0Pw51ojW3nETtZjjORsfLfGgP8qaLGNxulDvAyDGLTFmpX7G1fW69LwHaE8YHV/s1600/IMG_2928.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlvEn3JzMnXkiMLy_b25SHmqPWsxFfK_PY9ajQfJJQ2aF69dzGExTxGhstGznewPp05wSj4VKL8q-Ca0Pw51ojW3nETtZjjORsfLfGgP8qaLGNxulDvAyDGLTFmpX7G1fW69LwHaE8YHV/s640/IMG_2928.jpg" width="426" /></a><b>Asian Chicken Lettuce Wraps</b><br />
<i>makes 15 - 20 lettuce wraps</i><br />
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1.5 - 2 lbs ground chicken (dark or white meat)<br />
6-8 cloves garlic (minced)<br />
1 inch ginger (peeled and minced/grated)<br />
2 serrano chilies (seeds removed, thinly sliced)<br />
1 8oz. can diced water chestnuts<br />
4 green onions (diced)<br />
2 heads butter or Boston lettuce (leaves carefully removed)<br />
2 tbsp olive oil<br />
salt and pepper<br />
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<i>for the sauce:</i><br />
4 tbsp Hoisin sauce<br />
2 tbsp low sodium soy sauce<br />
2 tbsp rice wine vinegar<br />
1 tsp sesame oil<br />
1 tsp corn starch (optional)<br />
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<i>toppings:</i><br />
extra hoisin sauce<br />
soy + sriracha + vinegar sauce<br />
green onion (diced)<br />
cilantro (diced)<br />
pickled shaved carrots<br />
pickled shaved cucumber<br />
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<i>Prep all of your toppings and sauce ahead of time.</i> For the sauce, whisk everything together. The corn starch will thicken up the sauce, which is optional but recommended. </div>
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<i>Toppings: </i>For the pickled veggies, boil 1/2 cup water, 1/2 cup white vinegar and 1/2 tbsp salt. In 2 small sealable containers, put shaved carrots in one and thinly sliced cucumber in the other. Pour hot pickling liquid into both. Let cool before serving. </div>
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In a large saute pan, heat olive oil over medium to medium-high heat. Add ground chicken and a pinch of salt. Cook, breaking chicken up so that it crumbles for about 7-8 minutes. Some of the chicken will have browned. If you need to cook the chicken in 2 batches, go for it. Remove chicken with a slotted spoon to a plate.</div>
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If there is too much fat left in the pan, drain a bit. If not, lower heat to medium and add ginger, serrano, garlic, salt and pepper. Just a little salt. Cook for 4-5 minutes. Add chicken back in, with all the juices accumulated on plate, water chestnuts and green onions. Stir to combine everything and let cook for 3 more minutes. </div>
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Finally, add the sauce to the mixture. Mix to combine everything and let cook only for about 30 seconds. Remove from heat and add to a serving bowl.</div>
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Make your lettuce wraps. Spoon some of the chicken mixture into a lettuce leaf, and top with your favorite toppings! </div>
Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-77771054748503546082016-08-01T15:46:00.001-05:002016-08-01T15:46:47.480-05:00Make Roasted Veggies Fresh for Summer<div class="separator" style="clear: both; text-align: center;">
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There are really only so many raw, fresh vegetables I can eat during the summer. While a fresh tomato salad is delicious most of the time, I still crave cooked food, even in the summer. I find that a good way to do that with veggies is make a bright sauce or vinaigrette to toss roasted, sauteed or fried veggies in. </div>
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Broccoli and Brussels sprouts are my favorite, and although not summer veggies, they can still be bright and light in the summer months. I've spruced up an old staple of roasted veggies with a refreshing vinaigrette. You could alternately use this vinaigrette on any roasted veggies. Think carrots, beets or even baby potatoes! Go wild, make it in the winter!</div>
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<b>Lemon Caper Roasted Broccoli and Brussels Sprouts</b><br />
<i>makes 4 side servings</i><br />
<i><br /></i>
1 crown broccoli (cut into florets)<br />
1 lb Brussels sprouts (trimmed & halved)<br />
salt and pepper<br />
2 tbsp olive oil<br />
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<i>for the vinaigrette</i><br />
2 tbsp capers (rough chop)<br />
1/2 lemon (juice + 1 tbsp zest)<br />
1 tbsp stone ground Dijon<br />
2 tbsp olive oil<br />
fresh herbs (optional - dill or thyme)<br />
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Preheat oven to 375 degrees. </div>
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In a medium mixing bowl, combine trimmed broccoli (including the stems!) and Brussels sprouts, with olive oil, salt and pepper. Mix to coat the veggies evenly in oil. Spread the veggies out onto a baking sheet. Pop the veggies into the oven for 30 minutes.</div>
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As the veggies roast, whisk together the vinaigrette. Mix the capers, lemon juice, Dijon and olive oil. No need for salt here as the capers are really salty. You could add fresh herbs to the mix as well. Dill or thyme would go really well as both are bright, and thyme is nice and lemony. </div>
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Remove the veggies from the oven into a serving bowl, and toss with the fresh vinaigrette. Toss and taste for seasoning. Add salt and pepper if necessary. Enjoy this bright veggie dish with some nice fish and a glass of white wine. </div>
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Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-71353010193606178012016-07-29T14:39:00.000-05:002016-07-29T14:39:00.711-05:00Dill Pickle Spears<div class="separator" style="clear: both; text-align: center;">
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It's Friday! I worked from home today so I took a break around lunch and made these pickles. I picked up the cucumbers at the Green City Market last weekend, and needed to get these babies in some brine before they rotted. I always get overly excited when I go to the market and buy too much. But I'm trying to be really, really good this year about not throwing any produce out. I've been doing a good job. </div>
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Tonight Brian and I are headed to <a href="https://www.gibsonssteakhouse.com/chicago-pages-325.php" target="_blank">Gibson's</a> for a little date night. Brian never made it to this quintessential Chicago restaurant when we lived here before, so he's in for a real treat. Have a great weekend everyone!</div>
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<b>Dill Pickle Spears</b><br />
<i>makes 1 jar</i><br />
<i><br /></i>
5-6 Kirby or Persian cucumbers<br />
2 cloves garlic (smashed)<br />
1 tsp dill seed<br />
1 tsp mustard seed<br />
1/2 tsp crushed red pepper<br />
1/4 tsp turmeric<br />
2-3 sprigs dill weed<br />
1 cup water<br />
3/4 cup white vinegar<br />
1 tbsp kosher salt<br />
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<b>Prep the cucumbers</b></div>
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Remove the ends and blossoms from the cucumber. Trim the cucumbers into spears, or if you prefer, coins. </div>
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<b>Make the brine</b></div>
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In a small sauce pan, add water, vinegar and salt. Bring to a rolling boil and remove from heat. </div>
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<b>Jar the pickles</b></div>
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In a mason jar, add garlic, dill seed and weed, mustard seed, crushed red pepper, and turmeric. On top of the flavorings, add the cucumber spears. Pour the hot brine over the cucumbers. Seal the jar.</div>
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<b>Let cool and refrigerate</b></div>
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Let the pickles cool before you pop into the fridge. Let the cukes sit for at least 48 hours before you crack into them. The longer they sit the better. These can be stored in the refrigerator for a couple of weeks. </div>
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Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-18164585907380101682016-07-26T12:07:00.000-05:002016-07-26T14:31:41.177-05:00Cilantro Spiced Chick Peas<div class="separator" style="clear: both; text-align: center;">
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Yesterday I posted a hot, heavy side dish, <a href="http://brusselsforbreak.blogspot.com/2016/07/parmesan-yamcakes.html" target="_blank">Parmesan Yamcakes</a>. While delicious, and of course nutricious, not really super summery. So as we get ready to dive into August, and temperatures are still sky high, sometimes all I want is a fresh salad for dinner with some delicious toppings. A rotisserie chicken, for example, is a staple at my house for busy weeknights. Throw it on a salad, eat it with your hands off the bone, or make a chicken salad.<br />
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Another staple in my house is an assortment of salad fixings. English cucumber (always), green onion, purple or green cabbage, marinaded mushrooms, olives and artichokes, and of course cans of beans. I got fancy this week and made some spruced up chick peas for my salad. They're so good on a summer salad.<br />
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<b>Cilantro Spiced Chick Peas</b><br />
<i>makes 1 bowl for snacking or topping</i><br />
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1 can chick peas (drained)<br />
4 cloves garlic (thinly sliced)<br />
1 tsp cumin<br />
1 tsp smoky paprika<br />
1 tsp garlic powder<br />
1/2 tsp coriander<br />
1/2 tsp cayenne pepper<br />
1/2 cup cilantro (rough chop)<br />
2 tbsp olive oil<br />
salt and pepper<br />
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In a medium to large saute pan, add olive oil and heat over medium heat. Add the rest of the ingredients, but keep the cilantro until the end-- don't add the cilantro yet. </div>
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Cook the chick peas, tossing and moving around every so often for 15 minutes. Some of the chick peas will crack open, and that's ok. At the very end, taste and add salt if necessary. Turn off heat and add fresh cilantro.</div>
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Serve these little babies as a snack, or my favorite, on top of a fresh green salad. If you make a yummy vinaigrette, the spices from the chick peas mix with the vinaigrette and create great, bright flavors on a summer salad. </div>
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Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-34341185700384616772016-07-25T17:37:00.000-05:002016-07-25T17:48:37.892-05:00Parmesan Yamcakes<div class="separator" style="clear: both; text-align: center;">
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Does someone want to volunteer to come film me when I cook, and then make mini cooking videos for social media? I wish. I love watching those videos. They're on every newsfeed I have, all the time. I'm really not mad about it. Food Network is probably pissed because it's an easier way for people to watch but not commit to a whole show. Seems like they're jumping on the bandwagon. They suckered me in with <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-potato-pancake-recipe.html#lightbox-recipe-video" target="_blank">this Giada video</a> for Parmesan Potato Pancakes on Facebook or something. </div>
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It's totally a winter recipe, but it didn't stop me. It's been about 100 degrees + 100% humidity in Chicago the past week. Last week I came home with ground beef to make burgers with (my husband was not happy to be at the grill in 100 degrees) and a sweet potato. Who cares. I made a tomato salad to balance the summer out. </div>
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A quick diversion. Sweet Potatoes or Yams? I'm a huge yam fan. I find most sweet potatoes to be, well, too sweet. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbXPmIs2m8RqVipNmiGLe_feHdUiO4YbECwglFEghb4ntUdIWP4e96icta8ikGRp2DE1ZcffxZBMo1WH9nhT7wrigaMAaANh4k5tAjibDPbRoMV2y6SDC5EMDzTb9wUVAu0lD38Ka37Rm/s1600/IMG_2879.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbXPmIs2m8RqVipNmiGLe_feHdUiO4YbECwglFEghb4ntUdIWP4e96icta8ikGRp2DE1ZcffxZBMo1WH9nhT7wrigaMAaANh4k5tAjibDPbRoMV2y6SDC5EMDzTb9wUVAu0lD38Ka37Rm/s640/IMG_2879.jpg" width="426" /></a><b>Parmesan Yamcakes</b><br />
<i>makes 4-6 pancakes</i><br />
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1 medium-large sweet potato or yam<br />
1/2 cup grated Parmesan cheese<br />
1/2 cup Italian breadcrumbs<br />
2 eggs (whisked)<br />
1 shallot (minced)<br />
2 cloves garlic (minced)<br />
1 dash red pepper flakes<br />
olive oil<br />
salt and pepper<br />
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Prep your sweet potato or yam. Start by peeling it with a potato peeler. Next, grate it either on a box grater or with a grating attachment on your food processor. If you're using a food processor, make sure to cut the potato up into quarters or eighths. Transfer the grated potato to a large mixing bowl. </div>
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In a large saute pan, heat a tbsp of olive oil over medium heat. Add shallot, garlic, salt, pepper and a dash of crushed red pepper flakes, and cook until transluscent, about 4 minutes. </div>
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To the potatoes, add Parmesan, breadcrumps, whisked eggs, 1 tbsp olive oil, shallot and garlic mixture (including oil from the pan), salt and pepper. With your hands, mix it all together until it forms a cohesive ball. It should be moist and stick together. If it's too dry, add more oil. If it's too loose, add more breadcrumbs. </div>
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Form into 3-4 inch patties, about 1/2 inch thick. You'll have 4-6 patties depending on the size of your potato and the size of your patties. </div>
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Heat the same large large saute pan over medium heat and add a couple tbsp of olive oil. Drop in the patties and let the first side cook for 12-15 minutes. Test after 12 minutes to see if there is a nice brown crust and they easily come up from the bottom of the pan. Flip and cook for another 12-15 minutes. </div>
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Remove from heat and serve with more freshly grated parmesan.<br />
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Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-51122925135587168532016-07-19T13:39:00.000-05:002016-07-19T13:40:32.735-05:00How to Make Pasta this Summer<div class="separator" style="clear: both; text-align: center;">
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Even though it's summer and we're all supposed to be eating like birds so we look good in dresses and bathing suits... pasta. Just pasta. It's so good once in a while. </div>
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I am so happy to have the <a href="http://www.greencitymarket.org/" target="_blank">Green City Market</a> at my finger tips again. Being in San Francisco you'd have thought the markets would have stolen my heart. Not so. The weekend martkets in the city (near where I lived) were so crowded it made me hate it. Now, GCM is insanely crowded as well, but I still love it. The mushroom guys. Grilling cheese. Bennison's croissants. And so much fresh produce this time of year.</div>
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That's what takes me to the fresh summer bolognese. I got a beautiful pint of cherry tomatoes that I wanted to keep relatively fresh, but not put on a salad. This "fresh" version of Pasta Bolognese is an idea <a href="http://www.saveur.com/summer-bolognese-recipe?cmpid=rotdenews07132016&spPodID=020&spMailingID=25950650&spUserID=MTcyNDAzNDgzOTc4S0&spJobID=841488215&spReportId=ODQxNDg4MjE1S0" target="_blank">I spotted on Saveur last week</a>. I've modified a bit based on what I had on hand, but I just loved the idea. Cheers to many more summer pastas!</div>
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<b>Fresh Summer Bolognese</b><br />
<i>makes 4-6 servings</i><br />
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1 lb. lean ground beef (80/20 or 85/15)<br />
2 shallots (minced)<br />
5 cloves garlic (minced)<br />
1 tsp crushed red pepper flakes<br />
2 tbsp tomato paste<br />
1/2 cpu dry white wine<br />
2 tbsp capers<br />
1 lemon (juice)<br />
1 pint cherry tomatoes (halved, all colors)<br />
1/2 lb. casarecce (or your favorite noodle)<br />
1/2 cup grated Parmesan<br />
fresh basil or parsley<br />
salt and pepper<br />
olive oil<br />
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Get the pasta water heating, and add a ton of salt to the water once boiling. Add pasta and cook according to package. When cooked, reserve 1 cup of the water before draining. </div>
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Start with the ground beef to get it browned up as the pasta water is coming up to a boil. In a large skillet, heat olive oil over medium-high heat. Add ground beef, shallots, garlic, chili flakes, salt and pepper. Cook until beef has browned, about 7 minutes. </div>
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Now add in tomato paste and cook for 3 minutes. Add white wine and capers, and let wine cook until almost completely cooked down, about 5 minutes. </div>
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Finally, add in the lemon juice and halved tomatoes, with some more salt and pepper. Let the tomatoes cook for 4-5 minutes. </div>
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Add the pasta directly to the sauce, and add about 1/2 cup of the reserved pasta water. If you'd like the sauce thinner, add water until it suits your taste. Add the grated Parmesan to the top and toss everything together. If you have some fresh herbs this time of year, add them as well!</div>
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We enjoyed this delicious pasta on our patio, with a glass of crisp white wine. </div>
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Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0tag:blogger.com,1999:blog-8152181500748420355.post-82177906271541986972016-07-18T10:53:00.000-05:002016-07-18T10:53:02.847-05:00Refresh: Grilled Garlic Shrimp & Cilantro Chimichurri <div class="separator" style="clear: both; text-align: center;">
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Okay, we're finally settled into our new house. The travel has ceased, and just in time for the rest of summer. We can finally enjoy our new house, patio and grill included. We feel so spoiled with the "luxuries" of our Chicago apartment. A dish washer. A garbage disposal. Washer & dryer... in our unit! And our adorable patio overlooking the Chicago river. Needless to say, we're pumped for the life upgrade.</div>
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So, one of my all time favorite summertime recipes is this C<a href="http://brusselsforbreak.blogspot.com/2014/03/make-this-today-cilantro-chimichurri.html" target="_blank">ilantro Chimichurri recipe</a> that I posted first back in 2014. I think it pairs so well with shrimp, and I made a <a href="http://brusselsforbreak.blogspot.com/2014/03/chimichurri-rice-with-cumin-shrimp.html" target="_blank">yummy Cumin Shrimp recipe</a> a while back. I'm back with a similar recipe and it's so easy. If you have a grill or grill pan, go ahead and make this sometime this summer. </div>
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Oh, and that's a side of my <a href="http://brusselsforbreak.blogspot.com/2016/04/parmesan-chicken-milanese.html" target="_blank">favorite salad recipe ever</a>. </div>
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<b>Grilled Garlic Shrimp with Cilantro Chimichurri </b><br />
<i>makes 3-4 servings</i><br />
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1 lb. peeled & deveined shrimp<br />
1/2 lemon (juiced)<br />
2 tbsp red wine vinegar<br />
6 cloves garlic (rough chop)<br />
1 handful cilantro leaves (chopped)<br />
1 tsp ground cumin<br />
1/4 tsp cayenne<br />
3 tbsp olive oil<br />
<a href="http://brusselsforbreak.blogspot.com/2014/03/make-this-today-cilantro-chimichurri.html" target="_blank">Cilantro Chimichurri Sauce</a><br />
salt<br />
pepper<br />
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Rinse and pat dry shrimp. In a medium mixing bowl, combine all ingredients aside from the chimichurri, salt and pepper. Leave that for later. Cover bowl and pop into fridge. Marinade for 30 - 60 minutes. </div>
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Remove from fridge about 20 minutes prior to cooking. Pop the shrimp onto metel skewers nice and tightly. If using wooden skewers, make sure to soak ahead of time. Sprinkle salt and pepper on both sides of the shrimp.</div>
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Crank up the grill to medium to medium-high heat. Pop the shrimp on the grill, and let sit on 1 side for 3 minutes. Turn over and let the other side cook for 2 minutes. Remove from grill.</div>
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Serve the shrimp with loads of that fresh cilantro sauce and a fresh salad. It's summer, so use that sauce on everything!</div>
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<br />Katie Hanscelhttp://www.blogger.com/profile/16576420072230674426noreply@blogger.com0