tag:blogger.com,1999:blog-15016970161568809422024-03-06T02:14:40.017-06:00****threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.comBlogger1707125tag:blogger.com,1999:blog-1501697016156880942.post-34868415319489119062023-05-25T16:26:00.000-05:002023-05-25T16:26:00.149-05:00MENU template<table cellpadding="0" cellspacing="0" style="border-collapse: collapse;">
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>MONDAY</b></span></div>
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>TUESDAY</b></span></div>
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>WEDNESDAY</b></span></div>
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>THURSDAY</b></span></div>
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>FRIDAY</b></span></div>
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>SUNDAY</b></span></div>
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>BREAKFAST</b></span></div>
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<td style="background-color: white; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 34.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>PROTEIN DRINK and COFFEE</b></span></div>
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>PROTEIN DRINK and COFFEE</b></span></div>
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>PROTEIN DRINK and COFFEE</b></span></div>
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>PROTEIN DRINK and COFFEE</b></span></div>
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<td style="border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 34.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>PROTEIN DRINK and COFFEE</b></span></div>
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<td style="background-color: #ff8dc6; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 34.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>QUICHE LORRAINE</b></span></div>
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>PANCAKES & BACON</b></span></div>
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>LUNCH</b></span></div>
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<td style="background-color: white; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 50.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>SALAMI & CHEESE WRAPS</b></span></div>
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<td style="border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 50.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>GRILLED CHICKEN & TOMATOES</b></span></div>
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<td style="border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 50.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>SOUP & SANDWICHES</b></span></div>
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<td style="border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 50.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>MAC & CHEESE WITH HAM</b></span></div>
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<td style="border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 50.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>SALAD & FRUIT</b></span></div>
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<td style="border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 50.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>PASTRAMI SANDWICHES</b></span></div>
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<td style="border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 50.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>APPETIZER PLATES for the RACE</b></span></div>
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>DINNER</b></span></div>
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<td style="background-color: #56c1ff; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 67.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>PAN SEARED PORK CHOPS with PARMESAN BUTTER<span class="Apple-converted-space"> </span></b></span></div>
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<td style="background-color: #56c1ff; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 67.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>CROSS CHICKEN with MUSHROOM GRAVY</b></span></div>
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<td style="background-color: #56c1ff; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 67.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>CHICKEN GUMBO and SALAD</b></span></div>
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<td style="background-color: #56c1ff; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 67.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>CAST IRON SKILLET CHICKEN<span class="Apple-converted-space"> </span></b></span></div>
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<td style="background-color: #56c1ff; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 67.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>KICKING MEATLOAF with PARMESAN POTATOES</b></span></div>
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<td style="background-color: #56c1ff; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 67.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>BUNLESS BURGERS CRY BABY BURGERS with<span class="Apple-converted-space"> </span></b></span></div>
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<td style="background-color: #56c1ff; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 67.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>SEAFOOD SALAD with PARMESAN CRUSTED ROLLS</b></span></div>
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<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>DESSERT</b></span></div>
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<td style="background-color: #73fdea; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 33.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">
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<td style="background-color: #73fdea; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 33.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b>RUM RAISIN NOODLE BAKE</b></span></div>
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<td style="background-color: #73fdea; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 33.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">
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<td style="background-color: #73fdea; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 33.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">
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</td>
<td style="background-color: #73fdea; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 33.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">
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<td style="background-color: #73fdea; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 33.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div align="center" style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;">
<span style="color: black; font-family: "chalkboard"; font-size: small; font: 11.0px "chalkboard";"><b><span class="Apple-converted-space"> </span>SNICKER DOODLES</b></span></div>
</td>
<td style="background-color: #73fdea; border-color: #000000 #000000 #000000 #000000; border-style: solid; border-width: 1.0px 1.0px 1.0px 1.0px; height: 33.0px; padding: 4.0px 4.0px 4.0px 4.0px; width: 89.0px;" valign="top"><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">
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threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-40348325418561107542023-02-04T11:03:00.004-06:002023-02-04T11:03:45.400-06:00HOT CHOCOLATE SOUFFLES<p style="margin-left: 40px; text-align: left;"><strong> <br /></strong></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZzO4OlbpVE4_h8VdyGEn3_2zCJYHvXwEuI4XtonIEW0rdFrbK7do_406X0asXKXOKoTKvDJL7ZzYTcjT3DgzTuK1i8VDSjOpv7jUWkm3AeIMvXn31fFDtOIOiiZt3MawRjNCU7c-0uMkDVRzYbQYUwqhc2XNObSDF3LPg6tXFR63GFoV2RFYLBG8dA/s844/Hot%20Chocolate%20Souffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="666" data-original-width="844" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZzO4OlbpVE4_h8VdyGEn3_2zCJYHvXwEuI4XtonIEW0rdFrbK7do_406X0asXKXOKoTKvDJL7ZzYTcjT3DgzTuK1i8VDSjOpv7jUWkm3AeIMvXn31fFDtOIOiiZt3MawRjNCU7c-0uMkDVRzYbQYUwqhc2XNObSDF3LPg6tXFR63GFoV2RFYLBG8dA/w400-h316/Hot%20Chocolate%20Souffles.jpg" width="400" /></a></div><p></p><p><span style="font-family: verdana;"><strong>HOT CHOCOLATE SOUFFLES</strong> makes 8-6 ounce servings<br />
6 ounces semisweet chocolate, chopped into small pieces<br />
6 <strong>LARGE</strong> eggs<br />
1/2 + 1/4 cup + 1 tablespoon sugar<br />
1/4 teaspoon sea salt<br />
2 tablespoons heavy whipping cream<br />
1 teaspoon vanilla<br />
powdered sugar for garnish</span></p><span style="font-family: verdana;">
</span><ul><li><span style="font-family: verdana;">Preheat oven to 350°.</span></li><li><span style="font-family: verdana;">Spray each ramekin with non-stick cooking spray.</span></li><li><span style="font-family: verdana;">Using the 1/4 cup sugar, sprinkle each ramekin with sugar, coating evenly.</span></li><li><span style="font-family: verdana;">Place ramekins inside a <strong>LARGE</strong> baking dish.</span></li></ul><span style="font-family: verdana;">
</span><p><span style="font-family: verdana;"> </span></p><span style="font-family: verdana;">
</span><ul><li><span style="font-family: verdana;">Separate eggs into separate mixing bowls.</span></li><li><span style="font-family: verdana;">Add 1/2 cup of the sugar to the egg yolks, beating with mixer until light, fluffy and really thick. Set aside.</span></li></ul><span style="font-family: verdana;">
</span><p><span style="font-family: verdana;"> </span></p><span style="font-family: verdana;">
</span><ul><li><span style="font-family: verdana;">Melt chocolate in double boiler or microwave.</span></li><li><span style="font-family: verdana;">Stir cream and vanilla into chocolate until smooth.</span></li><li><span style="font-family: verdana;">Fold the egg yolk mixture into the chocolate mixture one third at a time. Set aside.</span></li></ul><span style="font-family: verdana;">
</span><p><span style="font-family: verdana;"> </span></p><span style="font-family: verdana;">
</span><ul><li><span style="font-family: verdana;">Beat the egg whites until fluffy, but <strong>NOT</strong> stiff, 3-4 minutes.</span></li><li><span style="font-family: verdana;">Sprinkle in tablespoon of sugar, beating 1 minutes more until whites are shiny and firm, but still <strong>NOT</strong> overly stiff.</span></li></ul><span style="font-family: verdana;">
</span><p><span style="font-family: verdana;"> </span></p><span style="font-family: verdana;">
</span><ul><li><span style="font-family: verdana;">Fold egg whites into chocolate mixture one third at a time, blending well.</span></li><li><span style="font-family: verdana;">Divide chocolate mixture evenly into prepared ramekins.</span></li></ul><span style="font-family: verdana;">
</span><p><span style="font-family: verdana;"> </span></p><span style="font-family: verdana;">
</span><ul><li><span style="font-family: verdana;">Place baking dish in the center of the oven and bake for 15 minutes without disturbing them. <strong>DO NOT OPEN THE DOOR</strong>!! Souffles should be puffed up and cracking on the top and should <strong>ONLY</strong> be slightly jiggly.</span></li><li><span style="font-family: verdana;">Remove from oven and sprinkle with powdered sugar.</span></li></ul><span style="font-family: verdana;">
</span><p><span style="font-family: verdana;"><span style="color: blue;"><strong>NOTE:</strong></span> Souffles can be prepared and refrigerated until ready to bake, but they will need to be baked longer (20-23 minutes).</span></p>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-84143243309181297162022-07-31T17:30:00.004-05:002022-07-31T17:30:23.888-05:00SHORT CUT APPLE PIE CUPCAKES<p style="text-align: center;"> <img alt="" class="alignnone wp-image-31004" height="331" src="http://chasingmylife.com/wp-content/uploads/2022/07/shortcut-apple-pie-cup-cakes.jpg" width="436" /></p>
<p><span style="color: navy; font-family: comic sans ms, sans-serif;"><strong>SHORT CUT APPLE PIE CUPCAKES</strong><br />
</span></p>
<p><span style="font-family: comic sans ms, sans-serif;">yields 24 cupcakes PREP 15 minutes COOK 15 minutes TOTAL 30 minutes</span></p>
<p><span style="color: navy; font-family: comic sans ms, sans-serif;">A
fun and easy apple pie cupcake recipe made with a spicy cinnamon roll
dough, spicy apples and a sweet crumble topping. Is there anything
better than the sweet smell of an apple pie baking? I think not.</span></p>
<p style="text-align: center;"><img alt="" class="alignnone size-full wp-image-30812" height="349" src="http://chasingmylife.com/wp-content/uploads/2022/12/apple-pie-cupcakes.jpg" width="400" /></p>
<p><strong><span style="color: navy; font-family: comic sans ms, sans-serif;">APPLE FILLING</span></strong><br />
<span style="color: navy; font-family: comic sans ms, sans-serif;">6 tablespoons unsalted butter</span><br />
<span style="color: navy; font-family: comic sans ms, sans-serif;">6 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes</span><br />
<span style="color: navy; font-family: comic sans ms, sans-serif;">6 tablespoons brown sugar</span><br />
<span style="color: navy; font-family: comic sans ms, sans-serif;">2 teaspoons <strong>QUALITY</strong> ground cinnamon (I use red ape)</span><br />
<span style="color: navy; font-family: comic sans ms, sans-serif;">3/4 teaspoon <strong>FRESH</strong> ground nutmeg</span><br />
<span style="color: navy; font-family: comic sans ms, sans-serif;"><strong>SCANT</strong> 1 teaspoon salt</span><br />
<span style="color: navy; font-family: comic sans ms, sans-serif;">Juice from <strong>LARGE</strong> lemon</span></p>
<ul><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Melt butter in a large skillet over medium-high heat.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Add the diced apples and cook 5 minutes or so, tossing occasionally, until they </span><span style="color: navy; font-family: comic sans ms, sans-serif;">start to soften.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Stir in brown sugar, cinnamon, nutmeg and the salt.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Cook 5 more minutes, or until tender.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Stir in lemon juice.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Set aside.</span></li></ul>
<p><strong><span style="color: navy; font-family: comic sans ms, sans-serif;">CRUMBLE</span></strong><br />
<span style="color: navy; font-family: comic sans ms, sans-serif;">6 tablespoons unsalted butter</span><br />
<span style="color: navy; font-family: comic sans ms, sans-serif;">3/4 cup WONDRA</span><br />
<span style="color: navy; font-family: comic sans ms, sans-serif;">3/4 cup dark brown sugar<br />
1/4 teaspoon <strong>QUALITY</strong> cinnamon<br />
1 teaspoon <strong>FRESH</strong> grated nutmeg</span><br />
<span style="color: navy; font-family: comic sans ms, sans-serif;">3/4 cup chopped walnuts</span></p>
<ul><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Add the flour, brown sugar, cinnamon, nutmeg and walnuts to a medium bowl.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Grate the butter with a cheese grater over the bowl.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">With a pastry cutter work the butter in until crumbly.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Set aside.</span></li></ul>
<p style="text-align: center;"><img alt="" class="alignnone size-full wp-image-30816" height="343" src="http://chasingmylife.com/wp-content/uploads/2022/07/apple-pie-cupcake-bottoms.png" width="400" /></p>
<p><strong><span style="color: navy; font-family: comic sans ms, sans-serif;">CUPCAKES & ASSEMBLY</span></strong><br />
<span style="color: navy; font-family: comic sans ms, sans-serif;">3 cans (8 count) refrigerated cinnamon roll dough (store bought or home made is up to you!)</span></p>
<ul><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Heat oven to 400°.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;"><strong>LIGHTLY</strong> spray muffin tins with cooking spray.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Separate cinnamon roll dough into 24 rolls.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Flatten each into 4-inch round then place into each muffin cup so it comes up the sides evenly.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Divide the cooled apple filling mixture evenly into muffin cups.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Top with the crumble topping. </span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Bake the cupcakes 15 minutes or until bubbly and tops are light brown.</span></li><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Cool in the pan 5 minutes then transfer to a cooking rack.</span></li></ul>
<p><strong><span style="color: navy; font-family: comic sans ms, sans-serif;">TOPPING – your choice – store bought or home made is up to you!</span></strong><br />
<span style="color: navy; font-family: comic sans ms, sans-serif;">Whipped cream<br />
Ice cream<br />
Caramel sauce drizzle<br />
</span></p>
<ul><li><span style="color: navy; font-family: comic sans ms, sans-serif;">Serve the cupcakes with topping of choice.</span></li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-27403470712887521372022-07-20T19:52:00.003-05:002022-07-20T19:52:14.766-05:00CHEESY CHICKEN PANCAKES<p><br /></p><div class="separator" style="clear: both; text-align: center;"><b style="margin-left: 1em; margin-right: 1em;"><img alt="" class="aligncenter wp-image-17808" height="423" src="http://chasingmylife.com/wp-content/uploads/2018/07/cheesy-chicken-pancakes.jpg" width="606" /> </b></div><p><b><b>CHEESY CHICKEN PANCAKES</b> makes 16-18 pancakes <br /></b></p><p><b>PANCAKES</b></p>
<p>1 1/2 pounds breast tenders, diced small<br />
2 large eggs<br />
1/3 cup mayonnaise<br />
1/3 cup all-purpose flour, cornstarch or potato starch<br />
1 1/3 cups shredded mozzarella cheese<br />
1 1/2 tablespoon chopped fresh dill or thyme (your flavor choice)<br />
1/2 teaspoon <b>FRESH</b> ground sea salt, to taste<br />
1/8 teaspoon <b>FRESH</b> black pepper<br />
2 tablespoons Avocado oil</p>
<ul><li>Whisk together the eggs, mayonnaise, salt, pepper and dill.</li><li>Add flour, stirring until smooth.</li><li>Fold in cheese and then chicken pieces, stirring until well blended.</li><li>Cover with plastic wrap and refrigerate at least 2 hours or overnight is better.</li><li>Heat a large non-stick pan over medium heat with avocado oil.</li><li>When oil is hot, add the chicken mixture a heaping Tablespoon at a
time. Slightly flatten out the tops and sauté uncovered 3-4 minutes on
the first side, then flip and saute 3 more minutes on the flip side or
until golden brown and chicken is fully cooked through. Repeat with
remaining fritters adding more oil as needed. <b>DO NOT CROWD THE PAN.</b></li></ul>
<p><b>DIP</b><br />
1/3 cup mayonnaise<br />
1 large garlic clove, minced<br />
1/2 tablespoon lemon juice<br />
1/4 teaspoon <b>FRESH</b> ground salt<br />
1/8 teaspoon <b>FRESH</b> black pepper</p>
<ul><li>Combine all ingredients in a small bowl, stirring together until smooth.</li></ul>
<p><b>NOTES:</b></p>
<ul><li>To test for doneness, cut a pancake in half and the chicken should be completely white inside.</li><li>Partially frozen chicken breasts are easier to dice.</li><li>Sometimes I cook the tenders in advance and shred them so the pancakes take less time to actually cook.</li><li>Changing the cheese flavor makes a nice change. Using pepper jack
for the cheese and a splash of Frank’s hot sauce in the dip spices it up
a bit.</li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-55601159460834897492022-07-04T01:20:00.000-05:002022-07-04T01:20:06.195-05:00 BLT SALAD with CREAMY CHIVE DRESSING<p>Looking for the perfect summer meal without turning on the oven or grill? Well, here it is, the <strong>PERFECT</strong>
summer salad full of flavor and satisfying to everyone. I make the
dressing in a double batch so there is always extra and preparing the
bacon the night before after the sun sets keeps you cool too.</p>
<p style="text-align: center;"><img alt="" class="aligncenter wp-image-17734 " height="392" src="http://chasingmylife.com/wp-content/uploads/2018/07/BLT-Salad-with-Creamy-Chive-Dressing.jpg" width="549" /></p>
<p><strong>BLT SALAD with CREAMY CHIVE DRESSING</strong><br />
12 ounce package center cut bacon, cooked crisp and crumbled<br />
2 tablespoons apple cider vinegar<br />
2 cloves garlic, minced<br />
<strong>FRESH</strong> ground sea salt, to taste<br />
<strong>FRESH</strong> ground black pepper, to taste<br />
3/4 cup sour cream<br />
1/4 cup finely minced <strong>FRESH</strong> chives<br />
2 tablespoons avocado oil<br />
1-2 tablespoons buttermilk (yep, that reads milk :D)<br />
1 head green leaf or Bibb lettuce, torn into pieces<br />
1 package grape tomatoes, halved<br />
1 bunch green onions, thinly sliced OR 1/3 cup finely chopped red onion<br />
8 ounces of sourdough bread, <strong>WELL</strong> toasted, lightly buttered and cut into cubes</p>
<ul><li>Whisk together the vinegar, garlic and salt. Let stand 10 minutes. This will help mellow the flavor a bit.</li><li>Whisk in sour cream and avocado oil until well blended.</li><li>Fold in chives.</li><li>Thin with milk to desired consistency.</li></ul>
<p> </p>
<ul><li>In a large salad bowl toss together the lettuce, tomatoes, onions and bacon pieces.</li><li>Fold in toasted bread pieces.</li><li>Season to taste with <strong>FRESH</strong> ground salt and pepper.</li><li>Drizzle with dressing.</li><li>Garnish with additional chives and <strong>ENJOY</strong>!</li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com1tag:blogger.com,1999:blog-1501697016156880942.post-43695151561734872202022-05-29T22:29:00.002-05:002022-05-29T22:29:10.582-05:00BUTTERMILK FUDGE BROWNIE CAKES<p style="text-align: center;"> <img alt="" class="alignnone size-full wp-image-30381" height="460" src="http://chasingmylife.com/wp-content/uploads/2022/06/buttermilk-fudge-brownie-cakes.png" width="500" /></p>
<p><span style="color: black; font-family: comic sans ms, sans-serif;"><strong>BUTTERMILK FUDGE BROWNIE CAKES</strong></span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">2 cups flour</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">2 cups sugar</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 teaspoon baking soda</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1/4 teaspoon salt</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 cup water</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 cup butter, cut into pieces</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1/2 cup unsweetened cocoa powder</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">2 eggs<br />
1/2 cup buttermilk</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 1/2 teaspoons <strong>PURE</strong> vanilla extract</span></p>
<ul><li><span style="color: black; font-family: comic sans ms, sans-serif;">Preheat oven to 350°.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Grease 13×9 inch baking pan.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">In a large bowl sift together the flour, sugar, baking soda and salt.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">In a 2 quart saucepan combine water, butter and cocoa powder bring it <strong>JUST</strong> to a boil, stirring constantly. Remove from heat.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Add cocoa mixture to flour mixture, beating on medium until thoroughly combined.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Add eggs, buttermilk and vanilla, beating 1 minute more. <strong>Your batter will be thin and that’s okay.</strong></span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Pour into prepared pan.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Bake 25-35 minutes until toothpick comes out clean.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Pour warm frosting over brownies, spreading evenly.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Cool at least one hour before cutting into bars.</span></li></ul>
<p><span style="color: black; font-family: comic sans ms, sans-serif;"><strong>CHOCOLATE BUTTERMILK FROSTING</strong></span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1/4 cup butter</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">3 tablespoons unsweetened cocoa powder</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">3 tablespoons buttermilk</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">2 1/4 cups powdered sugar</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1/2 teaspoon <strong>PURE</strong> vanilla extract</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1/4 cup chopped roasted walnuts or pecans, <strong>optional</strong></span></p>
<ul><li><span style="color: black; font-family: comic sans ms, sans-serif;">Combine the ingredients in a medium saucepan.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Bring <strong>JUST</strong> to boiling.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Remove from heat.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Add powdered sugar and vanilla, beating until smooth.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Topped with roasted nut of choice if desired.</span></li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-13099094288800506042022-04-27T22:46:00.005-05:002022-04-27T22:46:56.822-05:00CHEESY ARTICHOKE CHICKEN<p style="text-align: center;"> <img alt="" class="alignnone size-full wp-image-30157" height="336" src="http://chasingmylife.com/wp-content/uploads/2022/04/cheesy-artichoke-chicken-1.png" width="500" /></p>
<p><strong><span style="color: black; font-family: comic sans ms, sans-serif;">CHEESY ARTICHOKE CHICKEN</span></strong><br />
<span style="font-family: comic sans ms, sans-serif;">8 ounces cream cheese, softened</span><br />
<span style="font-family: comic sans ms, sans-serif;">1/2 cup mayonnaise</span><br />
<span style="font-family: comic sans ms, sans-serif;">1 teaspoon Italian seasoning</span><br />
<span style="font-family: comic sans ms, sans-serif;">1/2 cup grated Parmesan cheese</span><br />
<span style="font-family: comic sans ms, sans-serif;">1 sleeve Ritz crackers, crushed</span><br />
<span style="font-family: comic sans ms, sans-serif;">2 tablespoons butter, softened</span><br />
<span style="font-family: comic sans ms, sans-serif;">1 tablespoon <strong>FRESH</strong> chopped tarragon</span><br />
<span style="font-family: comic sans ms, sans-serif;">1 tablespoon <strong>FRESH</strong> chopped thyme</span><br />
<span style="font-family: comic sans ms, sans-serif;">1 tablespoon <strong>FRESH</strong> chopped Italian flat leaf parsley</span><br />
<span style="font-family: comic sans ms, sans-serif;"><strong>FRESH</strong> ground sea salt and black pepper</span><br />
<span style="font-family: comic sans ms, sans-serif;">6 boneless, skinless chicken breasts, flattened to 1/4 inch thickness</span><br />
<span style="font-family: comic sans ms, sans-serif;">1/2 cup chopped and drained marinated artichoke hearts</span></p>
<ul><li><span style="font-family: comic sans ms, sans-serif;">Preheat oven to 400°.</span></li><li><span style="font-family: comic sans ms, sans-serif;">Spray 9×13 baking dish with non-stick cooking spray.</span></li><li><span style="font-family: comic sans ms, sans-serif;">Stir together
the cream cheese, mayonnaise, Italian seasoning, two thirds of the
artichoke pieces and half of the tarragon, thyme and parsley.</span></li><li><span style="font-family: comic sans ms, sans-serif;">Melt butter and stir together with the crushed crackers and half of the remaining thyme, tarragon and parsley. Set aside.</span></li><li><span style="font-family: comic sans ms, sans-serif;">Generously season chicken breasts with <strong>FRESH</strong> ground sea salt and black pepper.</span></li><li><span style="font-family: comic sans ms, sans-serif;">Sprinkle half of the cracker crumb mixture on the bottom of the baking dish.</span></li><li><span style="font-family: comic sans ms, sans-serif;">Arrange chicken breasts in a single layer on top of the crackers crumbs.</span></li><li><span style="font-family: comic sans ms, sans-serif;">Spread cream cheese mixture on top of the chicken breasts.</span></li><li><span style="font-family: comic sans ms, sans-serif;">Sprinkle the remaining cracker crumbs over the cheese mixture.</span></li><li><span style="font-family: comic sans ms, sans-serif;">Loosely tent with foil and bake 20 minutes.</span></li><li><span style="font-family: comic sans ms, sans-serif;">Uncover and sprinkle with remaining cheese. </span></li><li><span style="font-family: comic sans ms, sans-serif;">Bake 5-10 minutes more until chicken is cooked through.</span></li><li><span style="font-family: comic sans ms, sans-serif;">Let sit 5 minutes.</span></li><li><span style="font-family: comic sans ms, sans-serif;">Sprinkle remaining chopped herbs and serve immediately.</span></li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com2tag:blogger.com,1999:blog-1501697016156880942.post-79235240117010917992022-04-03T19:00:00.000-05:002022-04-03T19:00:15.898-05:00CINNAMON ROLL FRENCH TOAST CASSEROLE<div class="separator"><p style="margin-left: 1em; margin-right: 1em;"><img alt="" class="alignnone size-full wp-image-20354" height="399" src="http://chasingmylife.com/wp-content/uploads/2019/04/cinnamon-roll-french-toast.png" width="500" /></p></div>
<p><strong>CINNAMON ROLL FRENCH TOAST CASSEROLE</strong><br />
<strong>TOAST</strong><br />
12 slices thick BRIOCHE bread<br />
2 cups whole milk<br />
6 <strong>LARGE</strong> eggs<br />
1/2 cup golden raisins<br />
1 1/2 teaspoons <strong>PURE</strong> vanilla extract<br />
3 tablespoons sugar<br />
1 tablespoon <strong>QUALITY</strong> cinnamon</p>
<ul><li>Cut bread into 1 inch cubes.</li><li>Spray a 9×13 baking dish with non stick cooking spray.</li><li>Place bread cubes in a large mixing bowl.</li><li>In a small bowl whisk together the sugar, brown sugar, and 1 tablespoon of the cinnamon.</li><li>Evenly sprinkle the cinnamon mixture over bread cubes and toss.</li><li>Whisk together the milk, eggs, vanilla and sugar.</li><li>Pour evenly over bread cubes and toss to coat.</li><li>Fold in raisins.</li><li>Arrange an even layer in the baking dish.</li><li>Cover tightly with saran and chill overnight.</li></ul>
<p><strong>TOPPING</strong><br />
1/4 + 1/4 cup sugar<br />
1/4 cup packed brown sugar<br />
1/2 tablespoon <strong>QUALITY</strong> cinnamon<br />
6 tablespoons melted butter</p>
<ul><li>Preheat oven to 350°.</li><li>Uncover casserole.</li><li>Mix together 1/4 cup sugar and cinnamon.</li><li>Sprinkle over casserole.</li><li>Drizzle melted butter over casserole.</li><li>Bake 35-45 minutes until browned and baked though in the center.</li></ul>
<p><strong>ICING</strong><br />
2 ounces cream cheese, softened<br />
3 tablespoons butter, softened<br />
1 teaspoon <strong>PURE</strong> vanilla extract<br />
4-6 tablespoons whole milk<br />
2+ cups powdered sugar</p>
<ul><li>Cream together the cream cheese and butter until light and fluffy.</li><li>Add vanilla and 4 tablespoons milk, blending until smooth.</li><li>Gradually add powdered sugar until well incorporated.</li><li>Add more milk 1 tablespoon at a time until you reach a pourable desired consistency.</li><li>Pour over slightly cooled french toast casserole and serve.</li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-80265220464836554522022-04-02T11:01:00.005-05:002022-04-02T11:01:30.926-05:00GREEN ENCHILADA CHICKEN SOUP<p><span style="font-family: comic sans ms, sans-serif;">Thank you <a href="http://northwoodsscrapbook.blogspot.com/">Carrie</a> for making me try this recipe. I had seen it on Pinterest and Facebook, but now I’ve gotten around to making it in reality. 😀</span></p>
<p style="text-align: center;"><img alt="" class="alignnone size-full wp-image-30008" height="391" src="http://chasingmylife.com/wp-content/uploads/2022/03/GREEN-ENCHILADA-CHICKEN-SOUP.png" width="500" /></p>
<p><strong><span style="color: black; font-family: comic sans ms, sans-serif;">GREEN ENCHILADA CHICKEN SOUP</span></strong></p>
<p><span style="color: black; font-family: comic sans ms, sans-serif;">2 1/2 pounds boneless, skinless chicken breasts or thighs</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 recipe homemade green enchilada sauce <strong>(recipe below)</strong> <span style="color: red;"><strong>or</strong></span> 1 (28 ounce) can green enchilada sauce</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">3 cups homemade chicken bone broth</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 cup half and half <span style="color: red;"><strong>or</strong></span> heavy cream, depending on desired consistency</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">2 cups Monterey jack cheese <strong><span style="color: red;">or</span></strong> pepper jack cheese</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">4 ounces cream cheese, cubed at room temperature</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">4-8 ounces green salsa verde, to taste</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;"><strong>FRESH</strong> ground salt and pepper, to taste</span></p>
<ul><li><span style="color: black; font-family: comic sans ms, sans-serif;">In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on <strong>LOW</strong> 6 to 8 hours.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Remove chicken and shred. </span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. </span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Turn slow cooker to warm and stir until cheeses are melted. </span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Add hot sauce or additional salsa to taste.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Top with lime wedges, avocado, cilantro, green onion, shredded cheese and sour cream or any other topping of your choice.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Serve and enjoy!</span></li></ul>
<p><span style="color: black; font-family: comic sans ms, sans-serif;"><strong>NOTE:</strong>
you can short cut this recipe using chopped Costco chicken rotisserie
pieces. They now come already picked in a large package. Using this
chicken also makes it easy to cut the recipe in half or double it 😀</span></p>
<p><strong><span style="color: black; font-family: comic sans ms, sans-serif;">GREEN ENCHILADA SAUCE</span></strong><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">Homemade Green Enchilada Sauce is a quick and simple homemade recipe for use in your TEX-MEX recipes.</span></p>
<p><span style="color: black; font-family: comic sans ms, sans-serif;">1 recipe = 1 (28 ounce) can of store-bought green enchilada sauce</span><span style="color: black; font-family: comic sans ms, sans-serif;"><br />
</span></p>
<p><span style="color: black; font-family: comic sans ms, sans-serif;">2 tablespoons avocado oil</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 cup chopped onion</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">2 garlic cloves, <strong>FINELY</strong> minced</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 cup<strong> UNDRAINED</strong> diced canned green chiles </span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">2 cups homemade chicken bone broth </span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 teaspoon cumin</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 teaspoon oregano</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;"><strong>FRESH</strong> ground sea salt and black pepper, to taste</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">Optional to spice it up: 1 jalapeno pepper, diced</span></p>
<ul><li><span style="color: black; font-family: comic sans ms, sans-serif;">Heat oil in a skillet over medium high heat. </span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Saute onion until soft. </span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Add garlic and cook for 1 minute.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Reduce heat to medium. </span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Add green chiles, broth, cumin, oregano, salt, pepper, and jalapeno if using.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Simmer, uncovered, for 15 minutes until the liquid is reduced to about 3 cups, by about 25%.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Use an immersion blender to blend ingredients to your desired consistency. </span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Transfer back to your skillet.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">If
the sauce is for later use, let it cool, then store it in an airtight
container for storage in your refrigerator or freezer. I use a canning
jar with an airtight lid.</span></li></ul>
<p style="text-align: center;"><img alt="" class="alignnone size-full wp-image-7950" height="240" src="http://chasingmylife.com/wp-content/uploads/2013/02/hubby-approved-2.jpeg" width="203" /></p>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-22232816205441791072022-04-01T22:01:00.004-05:002022-04-01T22:01:36.463-05:00ALL DAY MEATBALLS with WHISKEY SOUR SAUCE<p><span style="color: black;"><strong>If you are anything like me,
you have a drawer or even a box full of recipes from newspapers,
magazines, old maiden aunts, grandmothers, friends and every potluck you
ever went to and said I have to have that recipe! I originally started
making this recipe (and posted it too) about 15 years ago. I haven’t
made many changes since that initial time – it’s just that good!</strong></span></p>
<p><span style="color: black;"><strong>While I usually keep the
combination of ingredients, spices and seasonings somewhat intact, I do
make changes to those recipes to make them more palatable to my family.
So I always keep a list of likes, dislikes and allergies and am
constantly altering recipes to fly by the seat of my pants.</strong></span></p>
<p><span style="color: black;"><strong>These recipes have been
floating around so long in the box that I have no idea where they
actually originated, but one looks like a page from an old, and I mean
OLD magazine and the other is handwritten. I have them stapled together
with a note to combine them together.</strong></span></p>
<p><span style="color: black;"><strong>I’m like that – whatever works
for my family. I had a girlfriend in college who loved fashion but was
on such a strict budget there wasn’t room for the things she eyed the
most. I remember Julie borrowing a fancy designer dress from a Joann, a
girlfriend of ours for an event and then later that night she took it
apart, made a pattern and made her own dress before putting Joann’s
dress back together. To my knowledge Joann never knew. Now I can’t do
that with recipes literally, but I do do it in my mind while I’m reading
the recipe(s) as if I’m eating a particularly tasty tidbit. Some days I
feel like an archaeologist unearthing pieces to make a whole from.</strong></span></p>
<p><span style="color: black;"><strong>This is one of our particularly
favorites recipes from my archaeology days of recipe hunting. It’s also
versatile in that you can easily change the sauce to whatever your
tastebuds crave that day whether it’s one of the ones I have listed or
one you make up to fit your family. Serve it with salad, in a pasta dish
or even on a sandwich!</strong></span></p>
<p style="text-align: center;"><span style="color: black;"><img alt="" class="aligncenter wp-image-29911 " height="489" src="http://chasingmylife.com/wp-content/uploads/2022/03/ALL-DAY-MEATBALLS.png" width="437" /></span></p>
<p><span style="color: black;"><strong>ALL DAY MEATBALLS</strong></span><br />
<span style="color: black;">1 pound ground beef</span><br />
<span style="color: black;">1 pound ground pork </span><br />
<span style="color: black;">3/4 cup quick cooking oats</span><br />
<span style="color: black;">1/4 cup Panko read crumbs</span><br />
<span style="color: black;">1/2 cup <strong>WHOLE</strong> milk</span><br />
<span style="color: black;">1/4 cup powdered Parmesan cheese</span><br />
<span style="color: black;">1/4 cup garlic salt</span><br />
<span style="color: black;"><strong>FRESH</strong> ground tricolor pepper, to taste</span><br />
<span style="color: black;">1 small Vidalia onion, chopped fine</span><br />
<span style="color: black;">2 <strong>LARGE</strong> eggs</span></p>
<ul><li><span style="color: black;">In a large bowl combine the quick cooking oats, milk, eggs, onion and garlic salt.</span></li><li><span style="color: black;">Crumble the beef over top and then mix in well.</span></li><li><span style="color: black;">Shape into 1-2 inch balls.</span></li><li><span style="color: black;">Place in slow cooker.</span></li><li><span style="color: black;">Pour sauce of choice over meatballs. If using my whiskey sour sauce, save sauce until serving.</span></li><li><span style="color: black;">Cover and cook on low for 6-7 hours or until the meat is no longer pink.</span></li></ul>
<p><span style="color: black;"><strong>CHERRY SAUCE</strong></span><br />
<span style="color: black;">3 tablespoons <strong>QUALITY</strong> vinegar</span><br />
<span style="color: black;">1 teaspoon Worcestershire sauce</span><br />
<span style="color: black;">1/4 cup tart cherry jam (or jam flavor of choice)</span><br />
<span style="color: black;">1/4 cup brown sugar</span><br />
<span style="color: black;">1 1/2 cup jalapeno ketchup</span></p>
<ul><li><span style="color: black;">Mix together the ketchup, vinegar, Worcestershire, jam and brown sugar</span></li></ul>
<p><span style="color: black;"><strong>NOTE:</strong> Cherry, raspberry and apricot pineapple jams work extremely well with this recipe.</span></p>
<p style="text-align: center;"><img alt="" class="aligncenter wp-image-29914 " height="477" src="http://chasingmylife.com/wp-content/uploads/2022/03/whiskey-sour-jelly-sauce.png" width="412" /></p>
<p><span style="color: black;"><strong>WHISKEY SOUR JELLY SAUCE</strong></span><br />
<span style="color: black;">3 limes, juiced (6 tablespoons)</span><br />
<span style="color: black;">2 lemons, juiced (6 tablespoons)</span><br />
<span style="color: black;">1 orange, sliced, rind removed, each slice quartered</span><br />
<span style="color: black;">2 cups sugar</span><br />
<span style="color: black;">1 1/2 cups water</span><br />
<span style="color: black;">1/4 cup bourbon</span><br />
<span style="color: black;">3 ounces liquid pectin (1/2 of a foil pouch)</span><br />
<span style="color: black;">1/4 cup maraschino cherries, quartered</span></p>
<ul><li><span style="color: black;">In a heavy saucepan stir together the lime juice, lemon juice, sugar, water and bourbon.</span></li><li><span style="color: black;">Bring to a <strong>FULL</strong> rolling boil, boiling hard for a full minute, stirring constantly.</span></li><li><span style="color: black;">Quickly stir in pectin.</span></li><li><span style="color: black;">Return to boil, boiling hard for a full minute more, stirring constantly.</span></li><li><span style="color: black;">Fold in oranges slices and cherry pieces.</span></li><li><span style="color: black;">Pour over meatballs before serving.</span></li></ul>
<p><strong>NOTE</strong> – Make a <strong>LARGE</strong> batch of sauce
and use it for pretty gifts. Add an orange slice and maraschino cherry
before ladle into sterilized jars. Water bath to seal.</p>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-68819128847825594922022-04-01T22:00:00.003-05:002022-04-01T22:00:12.742-05:00BACON GREEN BEANS<p style="text-align: center;"><b><img alt="" class="aligncenter wp-image-29932" height="460" src="http://chasingmylife.com/wp-content/uploads/2022/03/bacon-green-beans-2.png" width="434" /><span face="tahoma, arial, helvetica, sans-serif"> </span></b></p><p><b><span face="tahoma, arial, helvetica, sans-serif">BACON GREEN BEANS</span></b></p>
<p><span face="tahoma, arial, helvetica, sans-serif">Total: 40 minutes Active: 10 minutes Yield: 6 servings</span></p>
<p><span face="tahoma, arial, helvetica, sans-serif">1 pound green beans, trimmed</span><br />
<span face="tahoma, arial, helvetica, sans-serif">3 slices bacon, diced</span><br />
<span face="tahoma, arial, helvetica, sans-serif">2 tablespoons bacon grease</span><br />
<span face="tahoma, arial, helvetica, sans-serif">2 cloves garlic, minced</span><br />
<span face="tahoma, arial, helvetica, sans-serif">1 large onion, <b>SMALL</b> chopped</span><br />
<span face="tahoma, arial, helvetica, sans-serif">1 cup chicken broth, plus more as needed</span><br />
<span face="tahoma, arial, helvetica, sans-serif">1/3 – 1/2 cup chopped mini red bell pepper</span><br />
<span face="tahoma, arial, helvetica, sans-serif"><b>FRESH</b> ground sea salt and black pepper</span></p>
<ul><li><span face="tahoma, arial, helvetica, sans-serif">Cooked bacon <b>JUST</b>
until crisp. Remove with a slotted spoon to drain on paper towels.
Reserve 2 tablespoons of bacon grease. If you don’t have 2 tablespoons
supplement with salted butter.</span></li><li><span face="tahoma, arial, helvetica, sans-serif">Add garlic and onions, cooking for 1-2 minutes.</span></li><li><span face="tahoma, arial, helvetica, sans-serif">Add the green beans and cook 1 minute until the beans turn bright green.</span></li><li><span face="tahoma, arial, helvetica, sans-serif">Add chicken broth, chopped red pepper, salt and pepper to taste.</span></li><li><span face="tahoma, arial, helvetica, sans-serif">Reduce heat to low and cover, leaving the lid cracked to allow steam to escape.</span></li><li><span face="tahoma, arial, helvetica, sans-serif">Cook
20-30 minutes until the liquid evaporates and the beans are fairly
soft, yet still tender crisp. You may need to add more chicken broth
during the cooking process, but don’t be afraid to let it all cook away
so the onions and peppers can start to caramelize.</span></li><li><span face="tahoma, arial, helvetica, sans-serif">Stir in bacon pieces.</span></li><li><span face="tahoma, arial, helvetica, sans-serif">Serve immediately.</span></li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-48774250144534382622022-04-01T21:58:00.005-05:002022-04-01T21:58:36.795-05:00ONION SALISBURY STEAK<p style="text-align: center;"><a class="a2a_dd addtoany_share_save addtoany_share" href="https://www.addtoany.com/share#url=http%3A%2F%2Fchasingmylife.com%2F2022%2F03%2F29%2Fonion-salisbury-steak%2F&title=ONION%20SALISBURY%20STEAK"><span class="a2a_label a2a_localize" data-a2a-localize="inner,Share"></span></a><img alt="" class="aligncenter wp-image-29949 size-full" height="638" src="http://chasingmylife.com/wp-content/uploads/2022/03/ONION-SALISBURY-STEAK.png" width="500" /></p>
<p><strong>SALISBURY STEAK </strong>adapted adapted from the Pioneer Woman, Ree Drummond<br />
1 1/2 pounds lean ground beef<br />
1/2-1 pound <strong>FRESH</strong> mushrooms, sliced<br />
1/2 cup seasoned breadcrumbs<br />
2 tablespoons Worcestershire sauce<br />
1 teaspoon creamy horseradish<br />
2 tablespoons jalapeno ketchup<br />
1 packet LIPTON French onion soup mix<br />
<strong>FRESH</strong> ground sea salt and black pepper, to taste<br />
1 tablespoon butter<br />
1 tablespoon avocado oil<br />
1 tablespoon WONDRA flour<br />
1/4 cup cream sherry<br />
1 1/2 cups beef broth<br />
FRESH parsley leaves as garnish</p>
<ul><li>Combine the ground beef, breadcrumbs, Worcestershire, 1 tablespoon
of the ketchup, horseradish, 1 tablespoon of the soup mix and some salt
and pepper in a bowl and knead until well combined.</li><li>Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a “steak” appearance.</li><li>Place a <strong>HEAVY</strong> skillet (preferably cast iron) over medium high heat and add the butter.</li><li>Add mushrooms, cooking until caramelized. Remove with a slotted spoon and set aside.</li><li>Add oil and more butter if necessary.</li><li>Fry the patties about 5 minutes per side until no longer pink in the middle.</li><li>Remove from the skillet and pour off all but 2 tablespoons of the grease.</li><li>Sprinkle the flour remaining grease and let cook for a minute.</li><li>Remove the skillet from the heat and deglaze with the sherry,
scraping up all the little bits from the bottom to release all the
flavor.</li><li>Return to the heat and add the beef broth, remaining ketchup and
remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes.</li><li>Taste and adjust the seasoning as needed.</li><li>Fold mushrooms into gravy, stirring a minute or two to reheat mushrooms.</li><li>Remove the skillet from the heat.</li><li>Return the patties to the gravy, spooning a little gravy over each.</li><li>Garnish with the parsley.</li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-50314413698998105022022-04-01T21:57:00.002-05:002022-04-01T21:57:12.305-05:00AMAZU CHICKEN<p><span style="color: black; font-family: comic sans ms, sans-serif;">I
have a small piece of a note that says AMASU Chicken on it from an old
folded recipe in an antique box I found in an antique store. I have no
idea when or even when I found it. I started researching it and came up
with a few recipes that sounded interesting, but none of them sounded
interesting enough by themself to be worth trying in my book. So, I
piece mealed the bits and pieces of all of them into a recipe we like.</span></p>
<p><span style="color: black; font-family: comic sans ms, sans-serif;">Karaage
is basically a Japanese term/technique for deep frying in oil. It is
most often used for chicken. The meat is usually coated in a corn or
potato starch dredge before frying.</span></p>
<p style="text-align: center;"><span style="color: blue; font-family: comic sans ms, sans-serif;"><strong>Amasu – means “leave over” in Japanese</strong></span><br />
<span style="color: blue; font-family: comic sans ms, sans-serif;"><strong>Amaza – means “ no one knows everything” in Zulu</strong></span></p>
<p style="text-align: center;"><img alt="" class="aligncenter wp-image-29999 size-full" height="526" src="http://chasingmylife.com/wp-content/uploads/2022/04/KARAGE-AMAZU-aka-tangy-fried-chicken.png" width="500" /></p>
<p><span style="font-family: comic sans ms, sans-serif;"><span style="color: black;"><strong>Karaage Amazu? Amasu? Chicken I’ll just call it TANGY YUMMY Fried Chicken </strong></span><span style="color: black;">Serves: 4-6 people</span></span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">3 pounds chicken thighs (cut into bite size) <strong><span style="color: red;">OR</span></strong> chicken wings</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 cup cornstarch</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">Vegetable oil for deep-frying</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1/2 cup Mirin</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1/2 cup rice wine vinegar (unseasoned)</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1/4 cup Bragg’s Liquid Aminos</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1/2 cup water</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 small can crushed pineapple <strong>(DO NOT DRAIN)</strong></span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1/4 cup ketchup <strong><span style="color: red;">(Jalapeno ketchup adds a bit of a kick!)</span></strong></span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1/2 cup sugar</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">2 tablespoons lemon juice (1 <strong>LARGE</strong> lemon)</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">½ teaspoon salt</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 tablespoon <strong>FRESH, FINELY</strong> chopped cilantro coriander</span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">1 teaspoon red chili flakes <strong><span style="color: red;">(or more if you like more heat)</span></strong></span><br />
<span style="color: black; font-family: comic sans ms, sans-serif;">Chopped green onions for garnish</span></p>
<ul><li><span style="color: black; font-family: comic sans ms, sans-serif;">Marinate the chicken pieces with liquid aminos and set aside.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Combine mirin, rice wine vinegar, water, pineapple, salt and sugar in a pot and bring to a boil. </span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Reduce heat to medium and cook until the liquid thickens.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Completely cool the mixture.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Whisk in lemon juice, cilantro and red chili flakes, to taste.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">In a large ziploc bag coat chicken in cornstarch, shaking to coat well. Tap off excess cornstarch before frying.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Heat oil to 350° and fry until crispy and cooked through.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Add chicken to large bowl.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Pour sauce over and toss to coat.</span></li><li><span style="color: black; font-family: comic sans ms, sans-serif;">Plate, garnish and serve hot.</span></li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-29001794574538782812022-04-01T21:54:00.002-05:002022-04-01T21:54:48.736-05:00PASTEL DEVILED EGGS<p style="text-align: center;"><a class="a2a_dd addtoany_share_save addtoany_share" href="https://www.addtoany.com/share#url=http%3A%2F%2Fchasingmylife.com%2F2022%2F04%2F01%2Fpastel-deviled-eggs%2F&title=PASTEL%20DEVILED%20EGGS"><span class="a2a_label a2a_localize" data-a2a-localize="inner,Share"></span></a><img alt="" class="aligncenter wp-image-29955 size-full" height="575" src="http://chasingmylife.com/wp-content/uploads/2022/04/pastel-deviled-eggs.png" width="500" /></p>
<p><span style="color: black;"><strong>PASTEL DEVILED EGGS</strong></span></p>
<p><span style="color: black;">This recipe is making the rounds these
days and is absolutely perfect for the late Easter this year. These
colored deviled eggs will make a beautiful addition to any Easter table!
Also fun to do for baby or wedding showers as well.</span></p>
<p><span style="color: black;"><strong>EGGS</strong></span><br />
<span style="color: black;">12 <strong>LARGE</strong> eggs</span></p>
<ul><li><span style="color: black;">Place eggs in a large saucepan and cover with cold water.</span></li><li><span style="color: black;">Set pan over medium-high heat and bring water to a boil.</span></li><li><span style="color: black;">Turn off heat, cover pan with a lid and let sit for 12 minutes.</span></li><li><span style="color: black;">Drain and rinse eggs under cold water.</span></li></ul>
<p><span style="color: black;"><strong>FILLING</strong></span><br />
<span style="color: black;">1/2 cup mayonnaise</span><br />
<span style="color: black;">2 teaspoons pickle juice</span><br />
<span style="color: black;">2 teaspoons <strong>QUALITY</strong> mustard</span><br />
<span style="color: black;">4 tablespoons <strong>FINELY</strong> chopped dill pickles</span><br />
<span style="color: black;"><strong>FRESH</strong> ground sea salt and pepper <strong>(to taste)</strong></span></p>
<ul><li><span style="color: black;">Peel shells off of the eggs.</span></li><li><span style="color: black;">Cut eggs in half lengthwise and scoop out yolks into a bowl.</span></li><li><span style="color: black;">Add mayonnaise, pickle juice, and mustard to bowl, then mash the yolks and stir until mixture is smooth.</span></li><li><span style="color: black;">Stir in minced pickles and then season with salt and pepper.</span></li><li><span style="color: black;">Place the mixture in a large ziplock bag.</span></li><li><span style="color: black;">Cut the tip off of the ziplock bag and pipe the egg mixture back into the colored eggs.</span></li></ul>
<p><span style="color: black;"><strong>DYE</strong></span><br />
<span style="color: black;">6-8 ounces water in a cup</span><br />
<span style="color: black;">1 teaspoon white vinegar</span><br />
<span style="color: black;">GEL Food coloring</span></p>
<ul><li><span style="color: black;">Stir desired color of food coloring into cups of water.</span></li><li><span style="color: black;">Add the vinegar to the colored water.</span></li><li><span style="color: black;">Gently place boiled and peeled eggs into the cups.</span></li><li><span style="color: black;">Let the eggs soak in the colored water for at least 10 minutes until desired shade is achieved.</span></li><li><span style="color: black;">While the eggs are soaking in food colored water prepare the deviled eggs from the recipe above.</span></li><li><span style="color: black;">Gently remove the colored eggs with a large slotted spoon and place them on a stack of paper towels to dry.</span></li><li><span style="color: black;">Pat dry with additional paper towels.</span></li><li><span style="color: black;">Fill with prepared egg mixture.</span></li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-64859078303054857182022-03-28T09:26:00.003-05:002022-04-01T21:55:33.982-05:00 CHILI LIME SALMON with PAN ROASTED STREET CORN<p> <b>CHILI LIME SALMON with PAN ROASTED STREET CORN</b> serves 4<br />
These flavors blend together so well to create a Cajun fajita mix with
crispy roasted peppers that mix with the street corn spice edge to have a
party in your mouth all while being completely healthy.</p>
<p><img alt="" class="wp-image-17513 aligncenter" height="357" src="http://chasingmylife.com/wp-content/uploads/2018/05/Chile-Lime-Salmon.jpg" width="640" /></p>
<p><b>CHILI LIME SALMON</b><br />
1/2 cup freshly squeezed lime juice (or juice of 2 limes)<br />
1/4 cup fresh finely chopped parsley<br />
2 tablespoons avocado oil<br />
2 tablespoons water<br />
4 cloves garlic, minced<br />
1 1/2 teaspoons red chili flakes (adjust to your preference of spice)<br />
1 teaspoon ground Cumin<br />
1 1/2 teaspoons <b>FRESH</b> ground sea salt<br />
1 tablespoon <b>QUALITY</b> honey<br />
4 salmon fillets of even sizes<br />
1/2 pound mini sweet peppers, de-seeded and cut into rings<br />
1 small Vidalia onion, cut into wedges</p>
<ul><li>Preheat oven to broil.</li><li>Arrange oven shelf about 6 inches below broiler.</li><li>Line a baking sheet with foil and coat with non-stick spray; set
aside. Whisk together the lime juice, minced parsley, avocado oil,
water, garlic, chilli flakes, cumin and salt until well blended.</li><li>Add the honey and whisk again until the honey is well blended with the rest of the ingredients.</li><li>Toss peppers and onions with half of the honey mixture.</li><li>Arrange the salmon fillets on baking sheet.</li><li>With a slotted spoon remove peppers and onions arranging around the salmon fillets in a single layer.</li><li>Pour the honey mixture evenly over the salmon fillets.</li><li>Broil about 10 minutes until the peppers are just beginning to char at the edges and the salmon is cooked to your liking.</li><li>Remove from the oven and serve immediately with lime wedges and remaining honey sauce for added flavor.</li></ul>
<p>While salmon pan is broiling, prepare corn. <b>BUT, BE SURE TO KEEP YOUR EYE ON THE SALMON TO AVOID BURNING.</b></p>
<p style="text-align: center;"><img alt="" class="aligncenter wp-image-17514" height="401" src="http://chasingmylife.com/wp-content/uploads/2018/05/pan-roasted-street-corn.jpg" width="572" /></p>
<p><b>PAN ROASTED STREET CORN</b><br />
4 whole Corn Cobs, husked and kernels cut from the cob<br />
2 tablespoons Butter, softened<br />
4 tablespoons Mayonnaise<br />
1 tablespoon Bragg’s liquid aminos<br />
1 pinch Cayenne<br />
1 pinch each <b>FRESH</b> ground Sea Salt and Black Pepper<br />
1/2 cup crumbled Cotija Cheese<br />
1 bunch Cilantro, chopped</p>
<ul><li>In a large skillet over medium-high heat melt butter.</li><li>Add corn kernels, sautéing until beginning to caramelize.</li><li>Whisk together the mayonnaise, liquid aminos, cayenne, salt and pepper.</li><li>Drizzle mayo mixture over corn kernels, stirring to coat.</li><li>Cook 2-3 minutes more.</li><li>Sprinkle with cotija cheese and cilantro.</li><li>Serve immediately.</li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-36986323575572435042022-03-28T09:22:00.000-05:002022-03-28T09:22:10.683-05:00CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP<p style="text-align: center;"><img alt="" class="alignnone size-full wp-image-20388" height="338" src="http://chasingmylife.com/wp-content/uploads/2019/04/honey-lemon-pepper-salmon-shrimp.png" width="500" /></p><p><strong>CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP</strong><br />
Sweet and savory pan-seared salmon topped with sautéed shrimp in Cajun
butter sauce. Salmon New Orleans is an unforgettable meal.</p>
<p>4-6 ounce salmon fillets<br />
<strong>FRESH</strong> ground salt and pepper, to taste<br />
1/2 pound large shrimp, peeled, de-veined<br />
8 tablespoons butter, divided<br />
2 tablespoons honey</p>
<p><strong>LEMON PEPPER & SEA SALT seasoning </strong><br />
<strong>FRESH</strong> ground sea salt<br />
LEMON pepper<br />
Sweet Hungarian Paprika</p>
<p><span style="color: red;"><strong>OR</strong></span></p>
<p><strong>CAJUN seasoning</strong><br />
½ teaspoon salt<br />
1 teaspoon garlic powder<br />
1 teaspoon paprika<br />
¼ teaspoon pepper<br />
½ teaspoon onion salt<br />
½ teaspoon cayenne pepper<br />
heaping ½ teaspoon dried oregano<br />
¼ teaspoon crushed red pepper flakes</p>
<ul><li>In a small bowl whisk together all Cajun <span style="color: red;"><strong>OR</strong> </span>Lemon Pepper seasoning ingredients and set aside.</li><li>Season the salmon with fresh ground salt and pepper to taste.</li><li>Melt 2 tablespoons butter in a large skillet over medium-high heat.</li><li>Add honey and whisk to combine (mixture should be bubbly).</li><li>Add salmon fillets to pan and cook for 5-6 minutes, then flip and
cook another 5-6 minutes until salmon is cooked through, flaky, and
browned.</li><li>Transfer salmon pieces to a platter and cover to keep warm.</li><li>Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning.</li><li>Add shrimp to pan and saute’ until opaque, about 3-4 minutes.</li><li>Serve salmon topped with shrimp pieces.</li><li>Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired.</li><li>Serve immediately.</li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-1611280626391064362022-03-09T00:14:00.002-06:002022-03-09T00:14:11.995-06:00HAMBURGER HASH<p><span style="color: black;">Toss out the hamburger helper and make
this instead. Another tasty one pot meal full of flavor and texture
that’s quick and easy for classic comfort food weeknight family meal.
The beauty of this recipe is that it is super easy to adjust the
servings. I’m making most recipes for 2 these days, but just double or
triple up and feed 4-6 in a jif.</span></p>
<p style="text-align: center;"><img alt="" class="aligncenter wp-image-29633 size-full" height="547" src="http://chasingmylife.com/wp-content/uploads/2022/02/hamburger-hash.png" width="500" /></p>
<p><span style="color: black;"><strong>HAMBURGER HASH</strong> – serves 2 adapted from <a href="https://spaceshipsandlaserbeams.com/hamburger-hash/" style="color: black;">SpaceShips and Laser Beams</a></span><br />
<span style="color: black;">Prep Time 15 mins Cook Time 20 mins Total Time 35 mins</span></p>
<p><span style="color: black;">1 <strong>SMALL</strong> russet potatoes, peeled and chopped into bite size pieces<br />
1 small turnip or rutabaga, peeled and chopped into bite size pieces</span><br />
<span style="color: black;">3/4 pound lean ground beef</span><br />
<span style="color: black;">1/2 Vidalia onion, diced</span><br />
<span style="color: black;">2 teaspoons avocado oil</span><br />
<span style="color: black;">1-2 cloves garlic, minced</span><br />
<span style="color: black;">1 tablespoon Garden Gourmet Italian seasoning (or 2 teaspoons dried)</span><br />
<span style="color: black;"><strong>FRESH</strong> ground sea salt and black pepper<br />
1/4 cup beef broth</span><br />
<span style="color: black;">1 1/4 cup shredded sharp cheddar cheese</span></p>
<ul><li><span style="color: black;">Boil potatoes 3-5 minutes until tender, <strong>BUT NOT</strong> too soft. </span></li><li><span style="color: black;">Drain and set potatoes aside. </span></li><li><span style="color: black;">In a large nonstick or greased skillet, over high heat, cook ground beef until browned. Drain off fat. Set cooked beef aside. </span></li><li><span style="color: black;"> Using the same skillet over medium heat avocado oil.</span></li><li><span style="color: black;">Add onion, potatoes, Italian
seasoning, minced garlic, salt, and pepper. Toss well to evenly coat
potatoes and onions in seasoning, cooking 10-15 minutes and stirring
often until potatoes and onions have started to brown and crisp.</span></li><li><span style="color: black;">Fold ground beef back to the skillet, stirring well to mix. </span></li><li>Add broth and simmer until broth is mostly absorbed.</li><li><span style="color: black;">Add cheese, stirring until well mixed and melted.</span></li><li><span style="color: black;">Remove from heat. </span></li><li><span style="color: black;">Serve hot. </span></li></ul>
<p style="text-align: center;"><img alt="" class="aligncenter wp-image-29635 size-full" height="499" src="http://chasingmylife.com/wp-content/uploads/2022/02/hamburger-hash-2.png" width="500" /></p>
<p><span style="color: black;"><strong>NOTES</strong></span></p>
<ul><li><span style="color: black;"><strong>ALWAYS</strong> start your
potatoes in cold water. Adding them directly to boiling water will
immediately cook the outsides while the insides will take longer. </span><span style="color: black;">Use
a fork to gently pierce the potatoes while they are boiling. When the
fork will pierce the potato easily but not break it apart, your potatoes
are ready.</span></li><li><span style="color: black;">If using dried herbs, use a mortar and
pestle or rub them between your clean dry palms to break them up and
revive their flavor essence before adding them to your recipe.</span></li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-19304030636044760382022-03-09T00:11:00.005-06:002022-03-09T00:11:43.103-06:00ORANGE LEMON ORANGE ROUGHY<p style="text-align: center;"> <img alt="" class="alignnone wp-image-29750 " height="582" src="http://chasingmylife.com/wp-content/uploads/2022/02/orange-lemon-orange-roughy.png" width="448" /></p>
<p><strong><span style="color: black;">ORANGE LEMON ORANGE ROUGHY</span></strong></p>
<p><span style="color: black;">1 tablespoon avocado oil</span><br />
<span style="color: black;">4 – 6 ounce orange roughy fillets</span><br />
<span style="color: black;">1 <strong>LARGE</strong> orange, juiced</span><br />
<span style="color: black;">1 <strong>LARGE</strong> lemon, juiced</span><br />
<span style="color: black;">1 lemon, quartered for serving</span><br />
<span style="color: black;"><strong>FRESH</strong> ground sea salt and black pepper<br />
1 tablespoon butter<br />
chopped green onion tops<br />
</span></p>
<ul><li><span style="color: black;">Heat oil in a large skillet over medium-high heat. </span></li><li><span style="color: black;">Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. </span></li><li><span style="color: black;">Season to taste with <strong>FRESH</strong> ground sea salt and black pepper. </span></li><li><span style="color: black;">Cook for 5 minutes, or until fish is easily flaked with a fork.</span></li><li>Plate fillets.</li><li>Whisk butter into pan drippings quickly. Pour over fillets.</li><li>Top with green onion tops.</li><li>Serve immediately.</li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-59021651236611530592022-03-08T11:53:00.002-06:002022-03-08T11:55:14.892-06:00ZEBRA CAKE<p><b>While this recipe didn’t turn out exactly as planned, the
flavor was amazing so we will be trying again for a better stripe and a
better picture. 😀</b></p>
<p style="text-align: center;"><img alt="" class="aligncenter wp-image-29687 size-full" height="529" src="http://chasingmylife.com/wp-content/uploads/2022/03/ZEBRA-CAKE.png" width="500" /></p>
<p><span style="color: black;"><b>ZEBRA CAKE</b></span></p>
<p><span style="color: black;"><b>VANILLA LAYER</b></span><br />
<span style="color: black;">2 ¾ cups cake flour</span><br />
<span style="color: black;">2 cups granulated sugar</span><br />
<span style="color: black;">1 tablespoon baking powder</span><br />
<span style="color: black;">1 teaspoon salt</span><br />
<span style="color: black;">6 tablespoons unsalted butter softened to room temperature</span><br />
<span style="color: black;">⅔ cup avocado oil</span><br />
<span style="color: black;">¾ cup whole milk, room temperature</span><br />
<span style="color: black;">½ cup sour cream</span><br />
<span style="color: black;">1 tablespoon clear vanilla extract</span><br />
<span style="color: black;">6 <b>LARGE</b> or <b>EXTRA LARGE</b> egg whites, room temperature</span></p>
<ul><li><span style="color: black;">In a stand mixer sift together flour, sugar, baking powder, and salt until thoroughly combined.</span></li><li><span style="color: black;">Turn your mixer to low speed and add
butter, one tablespoon at a time, not adding the next tablespoon until
the first is completely incorporated. </span><span style="color: black;">When you’re finished, the mixture should resemble coarse sandy crumbs.</span></li><li><span style="color: black;">Add oil and stir until combined.</span></li><li><span style="color: black;">In a measuring cup, whisk together milk, sour cream, and vanilla extract and stir into batter until thoroughly incorporated.</span></li><li><span style="color: black;">In a separate clean, dry, chilled and grease-free bowl use clean beaters to beat egg whites to stiff peaks.</span></li><li><span style="color: black;">Use a spatula to gently fold egg whites into batter – <b>DO NOT OVER MIX</b>, but make sure there are no lumps of egg white remaining either.</span></li><li><span style="color: black;">Portion 3 cups of batter into a
separate bowl. You’ll be left with 5 cups in the first bowl that will be
used to make into the chocolate batter.</span></li></ul>
<p><b><span style="color: black;">CHOCOLATE LAYER</span></b><br />
<span style="color: black;">scant ¼ cup dark cocoa powder</span><br />
<span style="color: black;">2 tablespoons boiling water</span><br />
<span style="color: black;">2 tablespoons sour cream</span><br />
<span style="color: black;">2 tablespoons granulated sugar</span></p>
<ul><li><span style="color: black;">In a large measuring cup, stir together hot water and cocoa powder – it will be thick! </span></li><li><span style="color: black;">Add sour cream and sugar, whisking until well combined.</span></li><li><span style="color: black;">Stir into the smaller bowl of batter and use a spatula to carefully stir together until completely combined<br />
</span></li></ul>
<p><b><span style="color: black;">BAKING ASSEMBLY</span></b></p>
<ul><li><span style="color: black;">Preheat your oven to 350°.</span></li><li><span style="color: black;">Prepare two 8 inch round cake pans <b>AT LEAST</b> 2” deep by lining each of the bottoms with a round of parchment paper and generously spraying the sides with baking spray.</span></li><li><span style="color: black;">Dollop approximately ⅓ cup of white batter into the center of each of your prepared cake pans. </span></li><li><span style="color: black;">Using a clean scoop, scoop just shy of ⅓ cup of chocolate batter and drop that directly onto the center of the white batter. </span></li><li><span style="color: black;">Repeat, alternating batter flavors, until you have used all of the batter. </span></li><li><span style="color: black;">Take a reasonable amount of care so
that your white batter doesn’t touch another ring of white batter nor
does a ring of chocolate overlap with any of the other chocolate batter,
this will keep your stripes looking like stripes and not like marbled
swirls.</span></li><li><span style="color: black;">Carefully transfer pans to oven and
bake for 35-40 minutes or until a toothpick inserted in the center comes
out clean or with moist crumbs. </span></li><li><span style="color: black;">Allow to cool in pans for 15 minutes
then run a knife around the edges of the cake to loosen from the sides
(if needed) and carefully invert onto a cooling rack to cool completely.</span></li><li><span style="color: black;">If needed, carefully level the cakes with a sharp serrated knife once completely cooled.</span></li><li><span style="color: black;">Decorate.</span></li></ul>
<p><b><span style="color: black;">NOTES:</span></b></p>
<ul><li><span style="color: black;"><b>THIRD STRIPE</b> If you
would like a 3rd color stripe make a half batch of the vanilla cake and
add food coloring accordingly. You’ll also need to use 9 inch pans. If
making it a red strip I use a half portion of my red velvet cake recipe.</span></li><li><span style="color: black;"><b>CAKE FLOUR</b> I
recommend cake flour for two reasons with this cake: 1) it has a lighter
texture and when you use all-purpose flour the cake ends up a bit
heavier and tends to sink in on itself a little bit. 2) it produces a
finer crumb, which makes the stripes even bolder and more defined.</span></li><li><span style="color: black;"><b>VANILLA EXTRACT</b> you may substitute regular vanilla extract, but clear extract helps to keep the cake batter pure white.</span></li><li><span style="color: black;"><b>COCOA POWDER</b> I use
“special dark” cocoa powder because it makes the zebra stripes darker
and closer to black, but you may substitute natural cocoa powder.</span></li></ul>
<p><b>RED VELVET CAKE<br />
</b><span style="color: black;">2 1/2 cups all purpose flour<br />
<span style="color: black;">1 1/2 cups sugar</span><br />
<span style="color: black;">1 teaspoon baking soda</span><br />
<span style="color: black;">1 teaspoon fine sea salt</span><br />
<span style="color: black;">1 teaspoon <b>QUALITY</b> cocoa powder</span><br />
<span style="color: black;">1 1/2 cups avocado oil</span><br />
<span style="color: black;">1 cup buttermilk, room temperature</span><br />
<span style="color: black;">2 <b>LARGE</b> eggs, at room temperature</span><br />
<span style="color: black;">2 tablespoons <b>QUALITY</b> red food coloring</span><br />
<span style="color: black;">1 teaspoon white distilled vinegar</span><br />
<span style="color: black;">1 teaspoon <b>PURE</b> vanilla extract</span></span></p>
<ul><li><span style="color: black;">Preheat the oven to 350°. </span></li><li><span style="color: black;">Lightly oil and flour three 9 by 1 1/2-inch round cake pans.</span></li><li><span style="color: black;">In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. </span></li><li><span style="color: black;">In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.</span></li><li><span style="color: black;">Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.</span></li><li><span style="color: black;">Divide the cake batter evenly among the prepared cake pans. </span></li><li><span style="color: black;">Place the pans in the oven evenly spaced apart. </span></li><li><span style="color: black;">Bake, rotating the pans halfway
through the cooking, until the cake pulls away from the side of the
pans, and a toothpick inserted in the center of the cakes comes out
clean, about 30 minutes.</span></li><li><span style="color: black;">Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. </span></li><li><span style="color: black;">Invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.</span></li></ul>
<p><b>FINAL ASSEMBLY</b></p>
<ul><li>Place 1st layer, rounded-side down, in the middle of a rotating cake stand.</li><li>Using a palette knife or offset spatula spread 1/4 to 1/2 inch layer of the frosting over the top of the cake.</li><li>Carefully set second layer on top, rounded-side down, and repeat.</li></ul>
<p><span style="color: black;"><b>SWISS MERINGUE BUTTERCREAM</b> (not as sweet as an American buttercream)</span><br />
<span style="color: black;">Yield: 5 cups</span></p>
<p><b><span style="color: black;">Swiss Meringue Buttercream is not as sweet as American buttercream which makes it <span style="color: red;">PURE</span> perfection in my book because it’s the ideal balance of sweet <span style="color: red;">AND</span> creamy, without being as sugary as American buttercream, but still as thick and pipe-able. </span></b><br />
<span style="color: black;">6 <b>LARGE FRESH</b> egg whites (approximately 230g)</span><br />
<span style="color: black;">2 cups (400g) granulated sugar</span><br />
<span style="color: black;">1 and 1/2 cups (3 sticks; 350g) unsalted butter, cut into tablespoon sized pieces and softened but still cool <b>*see note*</b></span><br />
<span style="color: black;">2 teaspoons <b>PURE</b> vanilla extract</span><br />
<span style="color: black;">1/8 teaspoon salt</span></p>
<ul><li><b><span style="color: black;">Separate the eggs one at a time into a small bowl before placing them in a heat proof bowl.</span></b></li><li><b><span style="color: black;">Whisk sugar into the egg
whites, then set the bowl over a saucepan filled with just two inches of
simmering water over medium heat. <span style="color: red;">Do not let the bottom of the egg whites bowl touch the water.</span> </span></b></li><li><b><span style="color: black;">Whisk the egg whites and sugar together 4-5 minutes until sugar is <span style="color: red;">COMPLETELY</span>
dissolved and the mixture has thinned out. (The mixture will be thick
and tacky at first and then thin out and be frothy white on top.) <span style="color: #3366ff;">To test that it’s ready, use your finger. Lightly and quickly dip your finger into the mixture <span style="color: red;">(BE CAREFUL it will be very hot)</span> and rub the mixture between your thumb and finger. <span style="color: red;">You shouldn’t feel any sugar granules.</span> <span style="color: green;">OR</span> use an instant read thermometer – the temperature should read 160°F (71°C).</span></span></b></li><li><b><span style="color: black;">Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment while it’s still warm. </span></b></li><li><span style="color: black;"><b>Beat on medium high speed 10-15 minutes until stiff glossy peaks form and the meringue is no longer warm to the touch.</b> <b>This will take a few minutes more on particularly humid days. <span style="color: red;">MOISTURE IN THE MAKES A DIFFERENCE</span>.
If it’s still not reaching stiff peaks, stop the mixer, place the
uncovered bowl in the refrigerator for 10 minutes, then return to the
mixer and continue beating until stiff peaks form and the mixture has
cooled to room temperature. You can put it in the refrigerator for a
couple minutes if needed. If it’s too warm, the butter will melt instead
of blend.</b></span></li><li><b><span style="color: black;">Switch to the paddle attachment. </span></b></li><li><span style="color: black;"><b>On medium-high speed, add the
butter 1 tablespoon at a time. Wait for the butter to fully mix in
before adding the next tablespoon.</b> </span></li><li><b><span style="color: black;">Add the vanilla, salt and flavor if using beating 30 seconds until completely incorporated. </span><span style="color: black;">It should be thick, creamy and silky smooth.</span></b></li></ul>
<p><span style="color: red;"><b>NOTES</b></span></p>
<p><b><span style="color: red;">TROUBLESHOOTING TOO THICK </span>
If the meringue has separated, curdled, or is too thick at any point
after you mix in all of the butter, place the mixture in your heat-proof
bowl back over a pot of 2 inches of simmering water – DO NOT STIR. Let
the edges of the meringue warm up 1-2 minutes and become liquid while
the center of the meringue is still be solid. Remove from heat and
return to the mixer. Beat meringue on low speed for 30 seconds, then
switch to medium-high speed and beat until smooth, about 2 minutes.</b></p>
<p><b><span style="color: red;">TROUBLESHOOTING TOO THIN</span></b> <b>If
the meringue becomes too thin after you add the butter, place the
entire bowl in the refrigerator for no more than 20 minutes at a time
(any longer will make the butter solid) to cool down. Return it to the
mixer and beat on medium-high speed until thickened. If it’s still
soupy, place back in the refrigerator again before re-whipping again.</b></p>
<p><span style="color: black;"><b><span style="color: red;">EGG WHITES</span> For best success use <span style="color: red;">FRESH</span> eggs. <span style="color: red;">FUN FACT</span> – eggs separate much easier when they’re cold. Be sure and separate the egg whites <span style="color: red;">one at a time</span>
into a small bowl and then place the egg white into a large heat-proof
mixing bowl, double boiler or the metal mixing bowl from your stand
mixer before separating the next. <span style="color: red;">This way, if a yolk breaks in one of them, you don’t waste the whole batch.</span></b></span></p>
<p><b><span style="color: black;"><span style="color: red;">BUTTER</span>
This buttercream will become liquid-y (too thin) if the butter is too
warm. Make sure you’re using butter that is slightly cooler than proper
room temperature butter. Remove butter from the refrigerator and set it
out for just 30-40 minutes before you need to add it to the meringue. </span></b></p>
<p><span style="color: black;"><b><span style="color: red;">FLAVORS <span style="color: black;">adding
flavors can be tricky. Substituting extracts for the vanilla is one of
the most fool proof ways. Or even a teaspoon of espresso powder or
frozen fruit powder. Taste, then add a touch more if desired. <span style="color: red;">For potent extracts</span>, like peppermint or almond use just 1/2 teaspoon. <span style="color: red;">For chocolate,</span> beat 8 ounces of <span style="color: red;">PURE (like Baker’s OR Ghiradelli)</span> melted and slightly cooled chocolate of choice into the buttercream <span style="color: red;">at the same time</span> you add the vanilla and salt. </span><br />
</span></b></span></p>
<p><span style="color: black;"><b><span style="color: red;">COLORS</span> If you are coloring use gel food coloring so it does not add any liquid.</b></span></p>
<p><span style="color: black;"><span style="color: red;"><b>HALVING OR DOUBLING</b></span> <b>If you halve the recipe the time to reach stiff peaks and cook time will be less. I <span style="color: red;">DO NOT</span> recommend doubling this recipe. If you need a double recipe make it in separate batches so you don’t overcrowd the bowls.</b></span></p>
<p><b><span style="color: red;">OR</span></b></p>
<p><b><span style="color: black;">CREAM CHEESE FROSTING</span></b><br />
16 ounces cream cheese, softened<br />
1/2 cup butter, softened<br />
juice of 1 <b>LARGE</b> lemon<br />
2 teaspoons <b>PURE</b> vanilla extract<br />
3-4 cups powdered sugar</p>
<ul><li><b>In a medium bowl beat cream cheese and butter until smooth.</b></li><li><b>Add lemon juice and vanilla. Beat until blended.</b></li><li><b>Add powdered sugar gradually until well blended and smooth and you reach desired consistency.</b></li><li><b>Ice first layer and then add 2nd cake top and ice again including sides of cake.</b></li><li><b>Refrigerate 1 hour to set icing before serving.threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-27102845073832301122022-03-08T11:51:00.004-06:002022-03-08T11:56:58.987-06:00CHIPOTLE CHICKEN<p style="text-align: center;"> <img alt="" class="alignnone size-full wp-image-29787" height="468" src="http://chasingmylife.com/wp-content/uploads/2022/03/chipotle-chicken-2.png" width="500" /></p>
<p><b><span style="color: black;">CHIPOTLE CHICKEN</span></b></p>
<p><span style="color: black;">2 boneless chicken breasts, cut into bite sized pieces </span><br />
<span style="color: black;">1 + 1 tablespoons butter</span><br />
<span style="color: black;">1 Poblano pepper. stemmed, seeds removed and sliced</span><br />
<span style="color: black;">1 small yellow onion, sliced thin</span><br />
<span style="color: black;"><b>FRESH</b> ground sea salt and black pepper</span><br />
<span style="color: black;">¼ cup Cornstarch</span><br />
<span style="color: black;">2 tablespoons mayonnaise</span><br />
<span style="color: black;">2 +/- teaspoons Chipotle chile paste</span><br />
<span style="color: black;">¼ cup <b>FRESH</b> cilantro <b>FINELY</b> chopped</span><br />
<span style="color: black;">1 tablespoon <b>QUALITY</b> honey</span><br />
<span style="color: black;">Prepared white rice, mashed potatoes or pasta</span><br />
<span style="color: black;">2 tablespoons grated Cotija cheese</span></p>
<ul><li><span style="color: black;">In a large bowl, whisk together the
mayonnaise, honey, 1 teaspoon of warm water, and as much of the chile
paste as you’d like, depending on how spicy you’d like the dish to be –
set aside until needed.</span></li><li><span style="color: black;">Heat 1 tablespoon butter in non stick skillet.</span></li><li><span style="color: black;">Add onions and peppers, sautéing 3-5 minutes until soft and beginning to caramelize.</span></li><li><span style="color: black;">Season chicken pieces with <b>FRESH</b> ground sea salt and black pepper.</span></li><li><span style="color: black;">Coat chicken pieces with cornstarch, shaking off excess.</span></li><li><span style="color: black;">Add remaining 1 tablespoon butter to skillet.</span></li><li><span style="color: black;">When butter is melted add chicken pieces in a single layer cooking 3-4 minutes or until lightly browned on all sides.</span></li><li><span style="color: black;">Pour reserved sauce over chicken, stirring to coat well.</span></li><li><span style="color: black;">Garnish with Cotija cheese and cilantro. Cilantro is also good added to rice, pasta or potatoes.</span></li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-74532381234135513182022-03-08T11:50:00.002-06:002022-03-08T11:53:39.158-06:00CHOCOLATE CARAMEL CHOCOLATE CHIP PUDDING COOKIES<p style="text-align: center;"><img alt="" class="alignnone size-full wp-image-29793" height="377" src="http://chasingmylife.com/wp-content/uploads/2022/03/chocolate-caramel-chocolate-chip-cookies.png" width="500" /></p>
<p><span style="color: black;"><b>CHOCOLATE CARAMEL CHOCOLATE CHIP PUDDING COOKIES</b> </span></p>
<p><span style="color: black;">Yields 2-3 dozen cookies – Do your own experimenting with pudding flavors and/or chip flavors! </span><span style="color: black;">Adapted from <a href="https://life-in-the-lofthouse.com/chocolate-chip-pudding-cookies-2/">Life in the Loft House</a></span></p>
<p><span style="color: black;">1 cup salted butter softened</span><br />
<span style="color: black;">3/4 cup brown sugar</span><br />
<span style="color: black;">1/4 cup granulated white sugar</span><br />
<span style="color: black;">1 – 3.7 ounce box GODIVA instant caramel chocolate pudding mix</span><br />
<span style="color: black;">2 <b>LARGE</b> eggs</span><br />
<span style="color: black;">1 teaspoon <b>PURE</b> vanilla extract</span><br />
<span style="color: black;">2 ⅓ cups all purpose flour</span><br />
<span style="color: black;">1 teaspoon baking soda</span><br />
<span style="color: black;">1 – 11 ounce package <b>QUALITY</b> milk chocolate chips</span></p>
<ul><li><span style="color: black;">Preheat oven to 375°. </span></li><li><span style="color: black;">Line baking sheets with parchment.</span></li><li><span style="color: black;">Sift together the flour and baking soda. Set aside.</span></li><li><span style="color: black;">In a large bowl, or stand-mixer, combine the butter, sugars, pudding mix, eggs and vanilla. </span></li><li><span style="color: black;">Beat on medium speed until creamy and combined.</span></li><li><span style="color: black;">Gradually add in the flour and baking soda to the mixture, beating on low speed until just combined. </span></li><li><span style="color: black;">Stir in the chocolate chips.</span></li><li><span style="color: black;">Drop batter by tablespoons on un-greased cookie sheets. </span></li><li><span style="color: black;">Bake for only 9 to 10 minutes. <b><span style="color: red;">They may not seemed fully baked, BUT THEY ARE! DO NOT OVER BAKE!</span></b></span></li><li><span style="color: black;">Remove from oven and let cookies rest
and cool on the cookie sheets. There is no need to transfer them to wire
racks, but be sure to cool them completely before putting them in the
cookie jar.</span></li><li><span style="color: black;">Enjoy these delicious devils by dunking them in milk! ♥threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-51879994979409108512022-03-08T11:49:00.000-06:002022-03-08T11:49:00.813-06:00CHICKEN with TARRAGON THYME SAUCE<p><span style="color: black;">When I was searching my recipe file (a
big old tote full of scraps) I found two other even older scraps of
recipes (Chicken with Tarragon Sauce and Baked Tomatoes with Broccoli
stuffing) that had been torn from old cook booklets, one was even
handwritten it was so old. They also begged me to make them. I often
substitute thyme or flat leaf parsley for the tarragon or mix and match
them based on what I have on hand.</span></p>
<p style="text-align: center;"><img alt="" class="alignnone size-full wp-image-29800" height="382" src="http://chasingmylife.com/wp-content/uploads/2022/03/pan-seared-chicken-with-tarragon-thyme-sherry-sauce.png" width="500" /></p>
<p><span style="color: black;"><strong>CHICKEN with TARRAGON THYME SAUCE</strong> 4 servings</span></p>
<p><span style="color: black;">This is comfort food at its finest – maybe serve it with homemade mashed potatoes and sautéed fresh green beans?<br />
</span></p>
<p><span style="color: black;">4 boneless skinless chicken breast halves (5-6 ounces each)<br />
1/4 cup flour, for dredging</span><br />
<span style="color: black;"><strong>FRESH</strong> ground sea salt and black pepper</span><br />
<span style="color: black;">1 tablespoon butter</span><br />
<span style="color: black;">1 tablespoon avocado oil</span><br />
<span style="color: black;">1 shallot, chopped</span><br />
<span style="color: black;">3/4 cup heavy whipping cream</span><br />
<span style="color: black;">2 tablespoons minced <strong>FRESH</strong> tarragon<br />
1 tablespoon sherry vinegar</span><br />
<span style="color: black;">2 teaspoons lemon juice</span></p>
<ul><li><span style="color: black;">Pound chicken breasts with a meat mallet to 1/2 inch thickness. </span></li><li><span style="color: black;">Sprinkle chicken with 1/2 teaspoon salt and pepper.</span></li><li><span style="color: black;">In a large skillet, heat butter and oil over medium heat. </span></li><li><span style="color: black;">Add chicken, searing 3 to 4 minutes on each side or until no longer pink. Remove chicken from pan; keep warm.</span></li><li><span style="color: black;">Add shallot to same pan, cooking and stirring over medium heat until tender. </span></li><li><span style="color: black;">Add lemon juice and sherry vinegar.</span></li><li>Add most of the tarragon.</li><li><span style="color: black;">Add cream, stirring to loosen browned bits from pan. Increase heat to medium high, simmering until slightly thickened. </span><span style="color: black;"><br />
</span></li><li><span style="color: black;">Serve with chicken. </span></li><li><span style="color: black;">Sprinkle with remaining tarragon as garnish.</span></li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-76333768652935935172022-02-20T00:39:00.005-06:002022-02-20T00:39:56.408-06:00CHICKEN DUMPLING SOUP<p><strong><span style="color: black;">LOL 😀 It must be a Midwestern thing 😀 </span></strong></p>
<p><strong><span style="color: black;">This would have been <a href="https://www.foodnetwork.com/recipes/chicken-and-dumpling-soup-12223262">Molly Yeh’s recipe</a>
with very few changes until I realized I was making my great grans
chicken and noodles minus the pasta and thickener. The dumplings are
Molly’s MIL’s recipe though.<br />
</span></strong></p>
<p style="text-align: center;"><img alt="" class="alignnone wp-image-29631 size-full" height="490" src="http://chasingmylife.com/wp-content/uploads/2022/02/chicken-dumpling-soup.png" width="500" /></p>
<p><strong><span style="color: black;">CHICKEN & DUMPLING SOUP – <span style="color: blue;">the items highlighted in blue are used in the second step.</span><br />
</span></strong></p>
<p><span style="color: black;">Level: Easy Total: 3 hr 5 min Active: 1 hr 10 min Yield: 4 to 6 servings</span></p>
<p><strong><span style="color: black;">SOUP BASE</span></strong><br />
<span style="color: black;">One 3 1/2-pound whole chicken</span><br />
<span style="color: black;"><strong><span style="color: green;">1 tablespoon</span></strong> whole black peppercorns</span><br />
<span style="color: black;">2 bay leaves </span><br />
<span style="color: black;">2 cloves garlic, <strong>MINCED</strong></span><br />
<span style="color: black;">2 sprigs <strong>FRESH</strong> thyme </span><br />
<span style="color: black;">3 large carrots, 1 cut into large chunks and <span style="color: blue;"><strong>2 thinly sliced</strong> </span></span><br />
<span style="color: black;">3 large celery stalks, 1 cut into large chunks and <strong><span style="color: blue;">2 thinly sliced</span></strong> </span><br />
<span style="color: black;">2 medium yellow onions, 1 quartered and <span style="color: blue;"><strong>1 chopped</strong></span> </span><br />
<span style="color: black;">2 medium parsnips, 1 cut into large chunks and <strong><span style="color: blue;">1 thinly sliced</span></strong> </span><br />
<span style="color: black;">6 sprigs fresh dill, 3 left whole and 3 chopped <strong><span style="color: red;">(I omitted this – I’m just NOT a dill fan)<br />
<span style="color: green;">2 BIG sprigs of sage</span><br />
<span style="color: green;">3 LARGE sprigs of Rosemary</span></span></strong></span><br />
<span style="color: black;">6 sprigs <strong>FRESH</strong> flat-leaf parsley, 3 left whole and <span style="color: blue;"><strong>3 chopped, plus more for serving </strong></span></span><br />
<strong><span style="color: blue;">1 tablespoon kosher salt, plus more as needed</span></strong><br />
<strong><span style="color: blue;">FRESH ground black pepper </span></strong></p>
<ul><li><span style="color: black;">Combine the chicken, peppercorns, bay
leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion,
parsnip chunks and 3 sprigs parsley in a large pot. </span></li><li><span style="color: black;">Cover with 5 quarts of cold water to cover by 2 inches and b</span><span style="color: black;">ring to a boil, then reduce to a simmer. Simmer 1 1/2-2 hours, <em><strong>uncovered</strong></em>, until the chicken is very tender. The longer the better for the the flavor.</span></li><li><span style="color: black;">Add more water, as needed, skimming off scum and some fat, if desired.</span></li><li><span style="color: black;">Carefully strain the stock, discarding
everything (veggies and herbs) except for the chicken. You should have 3
1/2 to 4 1/2 quarts of stock. </span></li><li><span style="color: black;">Set the chicken aside to cool briefly while you put together the rest of the soup. </span></li><li><span style="color: black;">Return the strained stock to the pot and bring it to a simmer. </span></li><li><span style="color: black;">Add the second step portions of sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped parsley and the salt. </span></li><li><span style="color: black;">Bring to a boil and reduce to a simmer. </span></li><li><span style="color: black;">Simmer, covered, for 20 minutes.</span></li></ul>
<p><span style="color: black;"><strong>DUMPLINGS</strong> (Molly’s MIL’s recipe)</span><br />
<span style="color: black;">6 tablespoons unsalted butter</span><br />
<span style="color: black;">1 1/2 cups all-purpose flour </span><br />
<span style="color: black;">1 1/2 teaspoons kosher salt </span><br />
<span style="color: black;">1 1/2 teaspoons sugar </span><br />
<span style="color: black;">A few fresh grinds whole nutmeg </span><br />
<span style="color: black;">3 <strong>LARGE</strong> eggs </span></p>
<ul><li><span style="color: black;">In a small saucepan, bring the butter and 3/4 cup water to a boil. </span></li><li><span style="color: black;">Remove from the heat and stir in the flour. </span></li><li><span style="color: black;">Let cool for a few minutes so it’s not
so hot that it will cook the eggs, then whisk in the salt, sugar,
nutmeg and the eggs, one at a time, until incorporated into a slightly
lumpy thick batter. <em><strong>(It’ll take a little work to whisk in the eggs.)</strong></em></span></li><li><span style="color: black;">Drop heaping teaspoons of the dumpling
mixture into the simmering soup, then cover and cook until the
vegetables are tender and the dumplings are cooked through; begin
checking for doneness at 15 minutes.</span></li><li><span style="color: black;">Pull the chicken meat off the bones and chop into bite-sized pieces. </span></li><li><span style="color: black;">Season it with salt, then add it to the soup along with the ground black pepper. </span></li><li><span style="color: blue;"><em><strong>Taste and add more salt as needed. TASTE AND REPEAT. ADJUST SEASONINGS UNTIL IT TASTES PERFECT TO YOU!</strong></em></span></li><li><span style="color: black;">Serve, garnishing with fresh parsley.</span></li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-67787419168939340462022-02-20T00:37:00.003-06:002022-02-20T00:37:31.763-06:00CHOCOLATE CHIP COOKIES<p><strong><span style="color: black;">These cookies are meant to be dense because they are served warm with ice cream or drizzled caramel. For best results do <span style="color: red;">NOT</span>
just eat them directly from the jar. If you want to just eat the cookie
only, for the best flavor and texture heat it in the microwave for 15
seconds first 😀</span></strong></p>
<p style="text-align: center;"><img alt="" class="aligncenter wp-image-29649 size-full" height="510" src="http://chasingmylife.com/wp-content/uploads/2022/02/chocolate-chip-cookies-ala-molly.png" width="500" /></p>
<p><strong><span style="color: black;">CHOCOLATE CHIP COOKIES ala MOLLY YEH</span></strong></p>
<p><span style="color: black;">Level: Easy Total: 45 min Active: 25 min Yield: 12 servings</span></p>
<p><span style="color: black;">4 cups all-purpose flour</span><br />
<span style="color: black;">2 teaspoons kosher salt </span><br />
<span style="color: black;">1 1/2 teaspoons baking powder </span><br />
<span style="color: black;">1 cup unsalted butter, at room temperature </span><br />
<span style="color: black;">2 cups light brown sugar </span><br />
<span style="color: black;">2 <strong>LARGE</strong> eggs, at room temperature </span><br />
<span style="color: black;">2 teaspoons <strong>PURE</strong> vanilla extract </span><br />
<span style="color: black;">2 cups semisweet chocolate chips </span><br />
<span style="color: black;">1 cup milk chocolate chips </span><br />
<span style="color: black;">Flaky salt, for sprinkling </span></p>
<ul><li><span style="color: black;">Place an oven rack in the middle position.</span></li><li><span style="color: black;">Preheat the oven to 350°. </span></li><li><span style="color: black;">Line two rimmed baking sheets with parchment paper an set aside.</span></li><li><span style="color: black;">In a medium bowl, sift together the flour, salt and baking powder until combined. Set aside.</span></li><li><span style="color: black;">In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until <strong>JUST</strong> combined, scraping down the bottom and sides as needed. </span></li><li><span style="color: black;">Add the eggs and vanilla extract and beat to incorporate. </span></li><li><span style="color: black;">Add the flour mixture and mix slowly until <strong>JUST BARELY</strong> combined. </span></li><li><span style="color: black;">Mix in the chocolate chips. </span></li><li><span style="color: black;">Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet. </span></li><li><span style="color: black;">Lightly press the dough to flatten
into the shape of a hockey puck. Repeat with the remaining dough,
placing 6 cookies on each baking sheet and making sure to evenly space
apart. </span></li><li><span style="color: black;">Sprinkle the tops with flaky salt.</span><br />
<span style="color: black;">Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes.</span></li></ul>
<p style="text-align: center;"><img alt="" class="aligncenter wp-image-29651 size-full" height="557" src="http://chasingmylife.com/wp-content/uploads/2022/02/chocolate-chip-cookies-ala-molly-2.png" width="500" /></p>
<p><strong><span style="color: black;"><span style="color: blue;">NOTES:</span> </span></strong></p>
<ul><li><span style="color: blue;"><strong>The additional flour in this
recipe makes for a more substantial cookie that stays firm. The recipe
I’ve been using for decades uses 3 1/2 cups flour and only 1 teaspoon of
salt.<br />
</strong></span></li><li><span style="color: blue;"><strong>Molly’s recipe called for
semi-sweet and dark chocolate chips. The flavor of chips is up to you
and your flavor palette. I used semi-sweet mini chips and milk
chocolate.<br />
</strong></span></li><li><span style="color: blue;"><strong>After placing on baking sheet
they can be frozen for use at a later date. If baking from frozen start
checking the cookies for doneness at the 20 minute mark.</strong></span></li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0tag:blogger.com,1999:blog-1501697016156880942.post-26744718237432549922022-02-20T00:35:00.006-06:002022-02-20T00:35:37.055-06:00YUCATAN CITRUS CHICKEN<p><span style="color: black;"><strong>This was originally a recipe from Hello Fresh that I have adjusted and adapted to our liking.</strong></span></p>
<p style="text-align: center;"><img alt="" class="aligncenter wp-image-29669 size-full" height="521" src="http://chasingmylife.com/wp-content/uploads/2022/02/yucatan-citrus-chicken.png" width="500" /></p>
<p><span style="color: black;"><strong>In my opinion tangy citrus is
probably the most key ingredient in the Yucatan’s vibrant cuisine. Lemon
and orange juices are often used to marinate pork, chicken and even
beef as well as also used as pickling liquid for a tangy onion
garnishes. When paired with zesty spices it adds a savory note to the
tang as it tenderizes the meat and creates mouth watering results.</strong> </span></p>
<p><strong>SAUCE</strong><br />
2 tablespoons sour cream<br />
1 teaspoon Ancho Chili Powder<br />
1 teaspoon Smoked Paprika</p>
<ul><li>In a small bowl whisk together the sour cream, paprika, chili powder and a pinch of salt.</li><li>Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.</li><li>Set aside until needed.</li></ul>
<p><strong>QUICKLED ONIONS<br />
</strong><strong>FRESH</strong> ground sea salt and black pepper<br />
2 tablespoons lemon juice<br />
¼ teaspoon sugar</p>
<ul><li>In a small microwave safe bowl toss the onion slices, lemon juice, sugar and pinch of salt together.</li><li>Microwave 30 seconds to 1 minute until onions are softened.</li><li>Set aside until needed.</li><li>Drain before serving.</li></ul>
<p><strong>TEX MEX RICE</strong><br />
1/2 teaspoon cumin<br />
1/2 teaspoon chili powder<br />
1/2 teaspoon garlic powder<br />
½ cup Jasmine Rice<br />
1 cup water<br />
<strong>LARGE</strong> pinch sea salt<br />
1 tablespoon butter</p>
<ul><li>In a small pan combine rice, water, spices, and a large pinch of salt.</li><li>Bring to a boil, reduce heat to low, cover and simmer 15-18 minutes until rice is tender.</li><li>Keep covered off heat until ready to serve.</li></ul>
<p><strong>YUCATAN CITRUS CHICKEN<br />
</strong><span style="color: black;"><span style="color: black;">1 <strong>LARGE</strong> lemon, zested and juiced</span><br />
<span style="color: black;">1 yellow onion, halved and sliced thin</span><br />
<span style="color: black;">1 Poblano pepper, halved, cored and thinly sliced into strips</span><br />
<span style="color: black;">¼ cup <strong>ROUGHLY</strong> chopped cilantro</span><br />
<span style="color: black;">3/4 pound chicken strips</span>, cut into small pieces<br />
1/2 teaspoon cumin<br />
1/2 teaspoon chili powder<br />
1/2 teaspoon garlic powder<br />
<span style="color: black;">3-4 tablespoons Tex-Mex Paste (2 “cubes” from <strong>recipe below</strong>)<br />
1 tablespoon avocado oil<br />
</span></span></p>
<ul><li><span style="color: black;">Pat chicken dry with paper towels.</span></li><li><span style="color: black;">In a small bowl whisk together Tex-Mex paste, mandarin juice, lemon juice, lemon zest, cumin, chili powder and garlic powder.</span></li><li><span style="color: black;">Toss chicken in bowl with mixture.</span></li><li><span style="color: black;">Chill for at least an hour, preferably overnight.</span></li><li>Heat a drizzle of avocado oil in a large pan over medium-high heat.</li><li>Add poblano and season with <strong>FRESH</strong> ground salt and pepper.</li><li>Cook, stirring, until slightly softened, 3-4 minutes.</li><li>Add another drizzle of oil and remaining onion; season with salt and pepper.</li><li>Cook, stirring, until veggies are tender, 4-6 minutes.</li><li>Transfer to a plate.</li><li>Heat a drizzle of oil in the same pan over medium-high heat.</li><li>Add chicken in a single layer and cook, stirring occasionally, until lightly charred and cooked through, 4-6 minutes.</li><li>Taste and adjust seasoning with <strong>FRESH</strong> ground sea salt and pepper.</li><li>Stir in cooked veggies, then remove pan from heat.</li></ul>
<p><strong>ASSEMBLY</strong></p>
<ul><li>Fluff rice with a fork.</li><li>Stir in butter and season to taste with salt.</li><li>Divide rice between bowls and top with chicken and veggies, crema, and as much pickled onion as you like.</li><li>Sprinkle with cilantro.</li><li>Serve with lemon or lime slices.</li></ul>
<p><strong>TEX MEX PASTE</strong><br />
1 teaspoon garlic powder<br />
2 teaspoons chili powder<br />
1 teaspoon cumin<br />
1 teaspoon coriander<br />
1 teaspoon smoky paprika<br />
4-5 teaspoons <strong>QUALITY</strong> cocoa<br />
3 teaspoons sugar<br />
3 teaspoons sea salt<br />
3 teaspoons unseasoned rice wine vinegar<br />
3 cloves garlic, mashed<br />
2-3 ounces pureed Chipotle chilis<br />
1 <strong>FULL</strong> bulb roasted garlic<br />
3-4 teaspoons tomato paste<br />
14 ounce can fire roasted tomatoes<br />
1 white onion, <strong>FINELY</strong> diced</p>
<ul><li>Puree diced onion and minced garlic in food processor.</li><li>Add chipotle chilis, roasted garlic and fire roasted tomatoes blending until smooth.</li><li>Add vinegar and remaining ingredients blending until well mixed.</li><li>Portion into an ice cube tray or herb keeper for freezing to use at a later date.</li></ul>threesidesofcrazyhttp://www.blogger.com/profile/03680623585443980958noreply@blogger.com0