tag:blogger.com,1999:blog-71141812233255608072024-03-28T02:37:47.728-07:00Hot Dog It's a Food BlogRhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.comBlogger981125tag:blogger.com,1999:blog-7114181223325560807.post-76615462042822960662016-09-06T07:08:00.001-07:002016-09-06T07:08:28.810-07:00Classic Cubano Sandwich<div class="separator" style="clear: both; text-align: center;">
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<em>No, you aren't seeing things. And yes, I made something with ham in it. If you know me, then you know that I am a #1 ham hater. Can't. Do. It. But I love my husband even more than my distaste for the pink-ish deli meat, so I took one for the team. And I am so glad I did, because this sandwich may just convert me. If you haven't seen the movie, "</em>Chef<em>" then a) you may be living under a rock and b) if you have Netflix (and who doesn't these days?) you can watch it for free! But to sum it all up, the main character makes these incredible-looking cubano sandwiches that got us feeling all of the #hangry feels. </em><br />
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<em>So I set out on a quest to find the recipe from the movie, and to my pleasure, the recipe that popped up in my Google search literally read, "Cubanos from the Chef Movie". Can it get any closer than that? My next quest was to prepare them and serve them up for hubby's 1/2 birthday. Yes, I am a freak who obsesses over half birthdays. It's just so fun and unexpected</em>. <i>So we celebrated being 29 and one half while chowing down on some festive cubano sandwiches. Not a bad weekend if I do say so myself! </i><br />
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<b>Cubanos from the movie "</b><i><b>Chef</b></i><b>"</b><br />
<strong>Makes 6</strong><br />
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<strong>Ingredients:</strong><br />
<ul>
<li>12 slices of baked ham</li>
<li>thinly sliced Roast Pork (I used this <a href="https://www.thestar.com/life/food_wine/2014/06/05/learn_to_make_the_cubanos_from_the_chef_movie.html">recipe</a>)</li>
<li>6 tbsp. butte</li>
<li>6 Kaiser rolls, split</li>
<li>yellow mustard</li>
<li>6 thin slices Swiss cheese</li>
<li>12 thin slices dill pickles</li>
</ul>
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Heat a Panini/sandwich press over medium. If you do not have a press, feel free to use a large cast iron skillet (using a pot or large baking sheet with cans in it for the "press"). Add ham and pork to cook, turning once until warmed through, about 1 minute. Remove from the press.<br />
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Generously butter the cut side of your rolls, and toast, cut side down, and press down until lightly browned, 1-2 minutes. Remove from the heat and transfer to a clean work surface.<br />
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On the bottom bun, place 2 slices of ham and 2 slices of pork, then a slice of cheese, and 2 pickle slices. Brush the cut side of the top buns with yellow mustard and close the sandwiches.<br />
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Generously butter the outside of the sandwiches and place back onto the press, close down and cook until the cheese melts and the outsides are gold brown, about 3 minutes. If using the skillet/pan method, cook for 3 minutes on each side.<br />
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Allow the cubanos to cool for a minute or so before slicing and serving hot.<br />
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Now turn on a sexy Miami playlist and get the party started.<br />
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com12tag:blogger.com,1999:blog-7114181223325560807.post-64422375078610667892016-08-30T06:35:00.000-07:002016-08-30T06:35:34.003-07:00Crispy Crockpot Carnitas Tacos with Mango Salsa<div class="separator" style="clear: both; text-align: center;">
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<i>It's Taco Tuesday y'all! Is there any other reason that a day of the week starting with a "T" to share with you my BEST taco recipe to date? No joke. Crispy taco shells. Crunchy pulled pork. Sweet juicy mango salsa. Everything is right in the world. We had these three days in a row. No exaggeration. I am finding it hard to put full sentences together they are that good. Sooooo instead of rambling on and on. I'll just leave the recipe and some photos here for you and you can be the judge. </i><br />
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<b>Crispy Crockpot Carnitas Puffy Tacos with Mango Salsa</b><br />
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<b>Carnitas:</b><br />
<ul>
<li>3-4 lb. bone-in pork shoulder</li>
<li>2 tbsp. high heat oil (like canola)</li>
<li>12-oz. vegetable broth (can substitute for beer if you prefer)</li>
<li>1 medium onion, chopped</li>
<li>4 garlic cloves, peeled and sliced</li>
<li>2 chipotle chiles in adobo, chopped</li>
<li>2 tsp. cumin</li>
<li>1 tbsp. chili powder</li>
<li>1/2 cup apple cider vinegar</li>
<li>2 tbsp. brown sugar</li>
<li>1 lime, juiced</li>
<li>1 1/2 tbsp. salt</li>
<li>2 tsp. freshly ground black pepper</li>
</ul>
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<b>Mango Salsa:</b></div>
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<ul>
<li>1 mango, peeled, seed removed, and chopped</li>
<li>1 tomato, chopped</li>
<li>1/2 lime, juiced</li>
<li>2 tbsp. red onion, minced</li>
<li>1 tbsp. freshly chopped cilantro</li>
<li>pinch of salt</li>
</ul>
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<b>Tacos:</b></div>
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<li>canola oil (enough to fill pot 2-3 inches full)</li>
<li>10 corn tortillas</li>
<li>shredded Monterey jack or cotija cheese</li>
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Heat the high-heat oil over high heat in a large heavy duty cast-iron skillet. Season the pork shoulder on both sides with just a bit of salt and pepper. Sear pork in the hot oil, about 3-4 minutes on each side, until slightly browned all over.<br />
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Meanwhile, add in the rest of the pork ingredients from the broth all the way to the pepper into a crockpot. Mix together and place the seared pork shoulder on top. Place the lid on the crockpot and cook on low for 10 hours. I prefer to pop mine in right around dinnertime, and then when I wake up the next morning, like magic, the pork is cooked perfectly tender!<br />
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To make the mango salsa, simply mix together all of the listed ingredients until combined. Then place into the fridge until ready to use. Can be made up to 1 day ahead.<br />
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Once cooked, remove the pork from the crockpot and place into a tupperware container in the fridge if you are not using right away. Drain the liquid though a find mesh sieve, catching all of the onion, garlic, and any pork remains, then toss, reserving the liquid.<br />
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When ready to crisp up the carnitas, lay the shredded pork onto a single layer on a baking sheet. Pour about 1/2 cup of the reserved liquid over the top and broil in the oven for a few minutes, until the edges are crispy.<br />
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To make the crispy tacos, heat the 2-3 inches of oil over medium heat. To test when the oil is ready, simply drop a small piece of tortilla into the oil and if it fries up right away, you know that it is ready. Careful not to turn the heat up too high, because the oil can easily burn. <br />
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Drop the first corn tortilla into the oil and wait for it rise back to the top and begin to puff slightly. Then with a pair of metal kitchen tongs, hold the sides of the tortilla down, creating a shell shape/fold, and hold there for 20-30 seconds until the tortilla holds the shape on its own. Remove to a paper towel to drain off the excess oil and repeat with the remaining tortillas.<br />
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To assemble the tacos, simply place the crispy carnitas in the center of the puffy tacos shells and top with mango salsa and shredded cheese.</div>
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Then invite me over so we can share!<br />
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com0tag:blogger.com,1999:blog-7114181223325560807.post-58503906505403304262016-08-26T07:06:00.000-07:002016-08-26T07:06:24.657-07:00Potato Chip Popcorn Chicken Bites<div class="separator" style="clear: both; text-align: center;">
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<i>Can anyone tell me why they call it popcorn chicken? Like, I'm sure there's a reasonable explanation...does it resemble the look of popcorn? Did they use to serve chicken instead of popcorn at the movies? It's a fun name? Well, actually I don't really care why it's called popcorn chicken, I'm just glad that it exists. And even more glad that you can make it at home anytime that you like. With any type of chips that you like. </i><br />
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<i>For today's instance, Pepperoncini-flavored Kettle <a href="http://www.kettlebrand.com/our_products/potato_chips/#/our_products/potato_chips/?pid=68">Chips</a>. And no, this recipe is not sponsored in any way, I just reallyyyyyyy love them. Tangy, crunchy, salty. All the good characteristics of a perfect chip. Then crushed and coated all over mini bites of chicken? Heaven. Plus, my secret sauce is reason enough to make these. I think I found your weekend plans...</i><br />
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<b>Potato Chip Popcorn Chicken Bites</b><br />
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<b>Popcorn Chicken:</b><br />
<ul>
<li>1/2 lb. chicken breast, cut into 1-inch pieces</li>
<li>1 cup buttermilk</li>
<li>1/2 tsp. dried basil</li>
<li>1/2 tsp. dried oregano</li>
<li>1/4 tsp. dried thyme</li>
<li>pinch of cayenne</li>
<li>pinch of salt</li>
<li>2 cups crushed potato chips (crispy kettle-style chips work best)</li>
<li>1/2 cup all-purpose flour</li>
</ul>
<div>
<b>Honey Mustard Secret Sauce:</b></div>
<div>
<ul>
<li>1/4 cup honey</li>
<li>1/4 cup dijon</li>
<li>1/4 cup plain Greek yogurt</li>
<li>2 tsp. distilled white vinegar</li>
<li>1 tbsp. ketchup</li>
<li>pinch of cayenne pepper</li>
</ul>
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In a medium bowl, whisk together all of the ingredients to make the secret sauce and then place in the fridge until dinner time. Can be made up to 3 days in advance.</div>
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In a mixing bowl, whisk together the buttermilk, basil, oregano, thyme, cayenne, and salt. Add the mixture to a large ziplock bag or shallow dish and then add in the chicken. Allow the chicken to marinate for 30-60 minutes.</div>
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Meanwhile, pulse together the chips and flour in a food processor (or smash into tiny pieces in a sturdy bag with a rolling pin) until chips are small pieces, but not ground like a powder (this is necessary for that crunch that we LOVE).<br />
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Preheat the oven to 400 degrees F. Place a wire rack on a baking sheet. Drain the excess marinade from the chicken and dredge the chicken in the potato chip flour mixture. Place all of the chicken pieces on your prepared wire rack and place into the oven to bake for 20-25 minutes until cooked through and crispy.</div>
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Remove from the heat and serve with your secret sauce!<br />
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com0tag:blogger.com,1999:blog-7114181223325560807.post-5848227926788998732016-08-24T07:04:00.000-07:002016-08-24T07:04:58.843-07:00Sapporo's Summertime Menu<div class="separator" style="clear: both; text-align: center;">
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If you're like me, then you're always looking for things to do in AZ to stay out of the heat during the summertime. So when <a href="http://sapporoscottsdale.com/">Sapporo</a> reached out to me to introduce their new <a href="http://sapporoscottsdale.com/eat/summertime-menu/">Summer Menu</a>, 3-courses for only $35 I jumped at the chance to meet with Executive Chef Mark McLaughlin and Sushi Chef Michael Tam; who opened Sapporo 15 years ago, to talk about his inspirations in the kitchen and also get to taste-test the menu, there was nothing to say but a big fat HELL YES!<br />
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All of the menu options are inspired by Chef Mark's favorite summertime dishes then fused with Sapporo's signature Pacific Rim flavors. So be prepared to feast on a variety of seasonal favorites from your choice from 3 different dim sum options to your selection of a main course, and don't forget to leave room for dessert, all prepared with the season's freshest ingredients.<br />
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We were even lucky enough to taste some dishes not on the summer menu, so I just had to grab some shots of those as well, so if you're looking to feast outside of the box, there are plenty of options as well. And yes, that is a rose made out of tuna that you see!<br />
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Let's begin with the Dim Sum course. Your choice of Tasty Roll (grilled tuna, tempura shrimp, asparagus, and avocado), Hoisin BBQ Ribs (tender pork ribs with a hoisin BBQ glaze; and my personal favorite), or the Wonton Poke Taco (ahi tuna inside of a wonton "taco" shell, with wakame salad and wasabi cream).<br />
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And hopefully that first course warms up your decision making skills because you choice of entrees, the Izakaya course, is downright impossible to choose from. First there's the Grilled New York Strip with melty blue-cheese, demi-glaze and seared vegetables. Then there's the Grilled Salmon with a teriyaki glaze, coconut basmati rice, and asparagus. Or your third option is the Panang Curry Shrimp with crispy egg noodles and habachi grilled summer vegetables.<br />
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But don't think you're done just yet, because then the friendliest staff in town asks you if you are ready for dessert, which you will excitedly answer "yes" to, and then you get to choose from the Oolong-Poached Asian Pear, served with a side of vanilla ice cream in a cinnamon sugar tuile, or the Banana Spring Roll; a banana wrapped in a wonton wrapper and fried until nice and crispy, served with a side of vanilla ice cream and a caramel raspberry drizzle.<br />
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Oookay, so I am just recovered from my food coma, and now writing about it has me itching to go back for more! And the best part about my trip to Sapporo was getting to learn the recipe for their Coconut Basmati Rice; perfect to make at home and pair with chicken, fish, or even grilled vegetables. So run, don't walk to <a href="http://sapporoscottsdale.com/">Sapporo</a> to get in on the Summertime <a href="http://sapporoscottsdale.com/eat/summertime-menu/">Menu</a> while you can, and for those of you not local to the Phoenix area, be sure to try your hand at their Coconut Jasmine Rice!<br />
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<b>Coconut Jasmine Rice:</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<ul>
<li>2 cups Jasmine Rice</li>
<li>1/2 cup dry sweetened coconut milk</li>
<li>1 1/2 cups water</li>
<li>1/2 cup coconut flakes</li>
</ul>
<div>
Wash the rice wall with water in a large fine mesh sieve and drain. In a bowl, mis together the coconut milk with the water. </div>
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<div>
Add the rinsed rice and the coconut milk/water to a large 4 quart pot, bring to a simmer, and cover with the pot lid. Cool until almost all of the liquid has been absorbed, stirring every few minutes to keep the bottom from sticking.</div>
<div>
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<div>
While the rice is cooking, toast the coconut flakes in a single layer on a baking sheet in a 450 degree F oven, or in a large skillet on your stovetop. Toast for about 5-10 minutes, stirring often to prevent it from burning. Remove from the heat. </div>
<div>
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When the rice is done cooking, stir in the toasted coconut flakes and allow to cool for 5 minutes or so before serving. </div>
Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com1tag:blogger.com,1999:blog-7114181223325560807.post-84383198697235296202016-08-19T07:29:00.000-07:002016-08-19T07:29:46.012-07:00Rigatoni with Mini Turkey Meatballs<div class="separator" style="clear: both; text-align: center;">
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<i>I am welcoming Friday with open arms. And what better way than with arms full of cheesy pasta goodness? And I can't decide what's cuter; the mini meatballs, mini mozzarella, or the mini rigatoni? But there's nothing "mini" about the flavors of this dish. Creamy tomato sauce, al dente pasta, flavorful meatballs, and fresh crisp basil. That's just what the weekend ordered.</i><br />
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<b>Rigatoni with Mini Turkey Meatballs</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<ul>
<li>1/2 cup panko bread crumbs</li>
<li>1/4 cup milk</li>
<li>1/2 lb. lean ground turkey</li>
<li>1 egg</li>
<li>2 tbsp. finely minced onion</li>
<li>1 tbsp. minced parsley</li>
<li>1 tbsp. plain yogurt</li>
<li>1 tbsp. freshly grated parmesan</li>
<li>salt and pepper to taste</li>
<li>2 cups marinara sauce (I used my homemade)</li>
<li>1/2 cup heavy cream</li>
<li>1/2 cup mini mozzarella balls</li>
<li>fresh basil leaves for garnish</li>
</ul>
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Preheat broiler to high. Place a sheet of tin foil on a large baking sheet and spray with non-stick cooking spray. </div>
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<div>
In a medium mixing bowl, mix together the bread crumbs and milk and allow if the bread crumbs to soak up some of the milk mixture; about 3 minutes. Then add in the turkey, egg, onion, parsley, yogurt, parmesan, salt & pepper. Mix well.</div>
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<div>
Using a small cookie scoop, form as many small meatballs as you can, placing them about 1/2-inch apart on the prepared baking sheet. Broil for 3-4 minutes, careful not to burn, until just cooked (they will finish cooking in the sauce).</div>
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<div>
Cook the pasta according to the package directions and save 1/3 cup of the pasta cooking water. </div>
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<div>
In a large pot, or deep-sided skillet, heat the tomato sauce over medium heat. Once simmering, add in the cream and the meatballs. Add in the reserved pasta water and continue to simmer until thickened slightly. Allow to cook for 3 minutes before adding in the mozzarella balls. Stir once again. Garish with basil leaves and serve hot.<br />
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com0tag:blogger.com,1999:blog-7114181223325560807.post-2639364766544310162016-08-16T07:07:00.000-07:002016-08-16T07:07:27.766-07:00Spicy Shrimp & Avocado Lettuce Cups<br />
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<i>Well hello there! I have missed this here blogosphere over the past week. But in all honesty, I just couldn't pull myself away from watching the Olympics, that blogging took a back seat. And you know what? It felt really good! I got my hubby to watch some sports (that's a feat in itself), and he LIKED it!! We have had so much fun cheering on the red, white, and blue, and there is nothing more motivating to get our butts in the gym than looking at the most insanely fit humans on the planet for hours a day. So needless to say we have been hitting the weights and trimming our plates if you will! Case in point, these spicy shrimp lettuce cups. This recipe is perfect to serve 2 people, but easily doubled for a family of 4. Green, clean, and lean, this is a simple dinner that can be thrown together in under 10 minutes, giving you more time to cheer on this weeks track and fields stars, volleyball, and more swimming (our fave!). </i></div>
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<br />
<b>Spicy Shrimp & Avocado Lettuce Cups</b><br />
<b>Makes 8 Cups</b><br />
<b><br /></b>
<b>Slaw:</b><br />
<ul>
<li>1 cup slaw mix</li>
<li>1 lime, juiced</li>
<li>1 tsp. honey</li>
<li>2 tsp. chopped fresh cilantro</li>
</ul>
<div>
<b>Spicy Shrimp:</b></div>
<div>
<ul>
<li>1/2 lb. wild caught peeled and deveined shrimp</li>
<li>1/2 tsp. cumin</li>
<li>1/2 tsp. chili powder</li>
<li>1/2 tsp. garlic powder</li>
<li>1/2 tsp. paprika</li>
<li>pinch of cayenne pepper</li>
<li>1/4 tsp. salt</li>
<li>2 tsp. olive oil</li>
</ul>
<div>
<b>Lettuce Cups:</b></div>
</div>
<div>
<ul>
<li>8 leaves of butter lettuce</li>
<li>1 avocado, halved and very thinly sliced</li>
<li>1 jalapeno, thinly sliced</li>
<li>freshly chopped cilantro for garnish (optional)</li>
</ul>
<div>
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</div>
<div>
In a medium mixing bowl, toss together all of the ingredients for the slaw. Place in the fridge to let the flavors merry until ready to serve. </div>
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<div>
In a small bowl, mix together the cumin, chili powder, garlic powder, paprika, cayenne, and salt. Sprinkle the mixture over the shrimp, covering both sides of the shrimp. In a large skillet, heat the oil over medium-high heat. Add in the shrimp and cook for 1-2 minutes on each side, until just cooked through and an opaque pink color.</div>
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<div>
To assemble the cups, place a spoonful of slaw in the middle of each butter lettuce leaf. Top with 2-3 slices of avocado, and 2-3 pieces of spiced shrimp. Top with sliced jalapeno and more cilantro if you prefer. Serve immediately. </div>
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com1tag:blogger.com,1999:blog-7114181223325560807.post-4867887105136698232016-08-09T06:50:00.000-07:002016-08-10T10:08:22.165-07:00Summer Fruit Chicken Salad with Crispy Fried Goat Cheese<em>This salad can stay. </em><br />
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<em>When you receive a fit bump from your husband after dinner, you know you've scored big time. Plus this salad really works better with a partner, since one of you can man the grill while the other fries the goat cheese. Yes. Fried. Goat. Cheese. So perfectly crispy on the outside, and creamy on the inside, there's nothing better. Mix that with fresh mango and blackberries, and you've got yourself a KILLER salad. Plus, you can easily make this with your favorite combinations, or whatever is in season. I'm already dreaming about replacing the blackberries in my vinaigrette with strawberry, pineapple, and even mango! So grab a friend or two and get busy before the summer fruit is gone!</em><br />
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<i>so pretty. can't handle.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIAplBVvOpG3rGEqz1V160EyRH8YFOr1qMHyiRMEFZEJ3822nBwP96y3TVIchrtrgnPrPg1o3eun8lfxeXb_BNQ8U0FyQ_Nd5LwaqZrut5yb1zCgKhDF8n5iz-VCrXoR9EG2od5-4VXOZd/s1600/DSC_0053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIAplBVvOpG3rGEqz1V160EyRH8YFOr1qMHyiRMEFZEJ3822nBwP96y3TVIchrtrgnPrPg1o3eun8lfxeXb_BNQ8U0FyQ_Nd5LwaqZrut5yb1zCgKhDF8n5iz-VCrXoR9EG2od5-4VXOZd/s640/DSC_0053.jpg" width="424" /></a></div>
<strong><br /></strong>
<strong>Summer Fruit Chicken Salad</strong><br />
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<strong></strong>
<strong>Blackberry Vinaigrette</strong><br />
<br />
<ul>
<li>1/2 cup fresh blackberries</li>
<li>2 tbsp. olive oil</li>
<li>2 tbsp. <a href="https://www.queencreekolivemill.com/shop/balsamic-vinegar/peach-white-balsamic-reduction.html">peach white balsamic vinegar</a></li>
<li>2 tbsp. honey</li>
<li>1/2 tbsp. dijon mustard</li>
<li>1 tsp. soy sauce</li>
<li>2 cloves garlic, grated</li>
<li>1 tbsp. freshly grated parmesan cheese</li>
</ul>
<div>
<strong>Fried Goat Cheese</strong></div>
<div>
<ul><strong>
</strong>
<li>8 oz. log honey-flavored goat cheese</li>
<li>2 tbsp. high-heat oil (such as peanut or avocado)</li>
<li>1/2 cup flour</li>
<li>1 egg, whisked</li>
<li>1 cup panko bread crumbs</li>
</ul>
<div>
<strong>Salad</strong></div>
</div>
<ul>
<li>1/2 lb. chicken breast</li>
<li>1 avocado, sliced</li>
<li>1 mango, sliced</li>
<li>1/4 small red onion, thinly sliced</li>
<li>1 cup fresh blackberries</li>
<li>butter lettuce leaves</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhup01cQMTMoB8r0hOAq0KV7vdeKbzZuexUzynZNOYIvjp9P3H4ODx9pQvpAq1HJCfRIdh-ryzoGKo0vejQ-I3RkC30bPsJEW74IqpwUIv98dnSm_EzaKlyYP3DiumU40TV632Wg3d6lOG0/s1600/DSC_0056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhup01cQMTMoB8r0hOAq0KV7vdeKbzZuexUzynZNOYIvjp9P3H4ODx9pQvpAq1HJCfRIdh-ryzoGKo0vejQ-I3RkC30bPsJEW74IqpwUIv98dnSm_EzaKlyYP3DiumU40TV632Wg3d6lOG0/s640/DSC_0056.jpg" width="424" /></a></div>
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In a food processor, whip together all of the ingredients for the vinaigrette until smooth. Keep in the fridge until ready to use. Can be made up to 3 days in advance.<br />
<br />
Add the chicken breast to a large zip lock bag and pour in 1/3 of the vinaigrette to marinate the chicken with. Keep in the fridge for 30 minutes, up to overnight.<br />
<br />
Slice the goat cheese log into 1/4-inch thick medallions, place into a cutting board and pop into the freezer for about 10 minutes, allowing them to keep their shape when fried. While they are chilling, set up your assembly line. Line up 3 bowls, and add the flour to the first one, your whisked egg to the second bowl, and your panko to the 3rd bowl.<br />
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Meanwhile, heat the grill to medium-high and grill the chicken until cooked through; a few minutes on each side, until an instant read thermometer reads between 160 and 106 degrees F. Remove the chicken from the grill and allow to rest.<br />
<br />
Add oil to a large frying pan or skillet and heat to high. Cover frozen goat cheese medallions in flour, then egg, then panko, repeating until all medallions are covered. Lower heat to medium-high and fry the breaded goat cheese, for 1-2 minutes on each side, until both sides are crispy golden brown. Remove from the oil and allow to rest on a paper towel, absorbing the excess grease.<br />
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Once the chicken has rested, sliced into 1/2-inch thick slices, and prepare to plate the salad. Add butter lettuce to the bottom of the plate, top with sliced chicken, fried goat cheese medallions, avocado, mango, onions, blackberries, and top with the blackberry vinaigrette. Serve.<br />
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com14tag:blogger.com,1999:blog-7114181223325560807.post-52139539648714209242016-08-04T06:49:00.003-07:002016-08-04T17:20:48.763-07:00Thai Inspired Turkey Stir Fry<div class="separator" style="clear: both; text-align: center;">
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<i>Thursday is usually about the time of the week where I'm feeling about as productive as possible, and I don't care what my bank account or the scale reads. All I want is to order take out and veg. But then I do think about said bank account and scale (damn scales), and I convert my local pad thai dreams into DIY homemade take-out. Ground beef, sautéed vegetables, fresh basil. What's there not to love? So go ahead, get "take-out" tonight!</i></div>
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<br />
<b>Thai Inspired Turkey Stir Fry</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
<ul>
<li>1 1/2 pounds ground turkey</li>
<li>1 1/2 tbsp. high heat oil (such as peanut or avocado)</li>
<li>2 garlic cloves, sliced</li>
<li>1 red bell pepper, seeded and cut into thin strips</li>
<li>1 small orange bell pepper, seeded and cut into thin strips</li>
<li>1 small onion, finely sliced</li>
<li>2 cups fresh basil leaves, chopped</li>
<li>1 cup jasmine rice, cooked</li>
</ul>
<div>
<b>Sauce:</b></div>
<div>
<ul>
<li>2 tbsp. freshly squeezed lime juice</li>
<li>1 tsp. sesame oil</li>
<li>1 tbsp. Sriracha</li>
<li>1 1/2 tbsp. soy sauce (or soy sauce alternative such as coconut aminos)</li>
<li>1 tbsp. honey or agave nectar</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqgIJTEnhS3DTuLGOIwQMDdyIS9fjj-4DAa-XjmOjucXjKseaLvh5nQWH8L0cLkdtX0RrM2rMVgapUYkDfZEZTLZEa5MpNUjNeF31XPp9NSV5oqM1wW3ghw7wghgjSnGd7PrEaTArO8Vo/s1600/DSC_0038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqgIJTEnhS3DTuLGOIwQMDdyIS9fjj-4DAa-XjmOjucXjKseaLvh5nQWH8L0cLkdtX0RrM2rMVgapUYkDfZEZTLZEa5MpNUjNeF31XPp9NSV5oqM1wW3ghw7wghgjSnGd7PrEaTArO8Vo/s640/DSC_0038.jpg" width="424" /></a></div>
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In a medium bowl, whisk together the sauce ingredients and set aside. </div>
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<div>
Heat a wok or large frying pan over high heat for a minute before you add in 1 tbsp. of oil. Once the oil is hot, add in the garlic and cook until fragrant, about 1 minute. Remove the garlic before it burns. Lower the heat slightly (medium-high) and add in the peppers and onion. </div>
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Cook for 4-5 minutes until softened and starting to brown, remove from the hot pan and set aside. Add in the remaining oil and add the ground turkey to the hot oiled pan. Break the turkey up with a spoon as it cooks, you want there to be no pink remaining and the turkey to be slightly browned. </div>
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At this point, add the peppers and onions back in as well as 1 cup of the chopped basil, stir to combine, then add in the sauce that you prepared earlier. Cook for 1 more minute to incorporate the sauce. Serve hot over jasmine rice, and garnish with lots of fresh basil.<br />
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com0tag:blogger.com,1999:blog-7114181223325560807.post-65527820494281630132016-08-02T07:27:00.003-07:002016-08-02T07:27:19.275-07:00Crockpot Chicken Tikka Masala<div class="separator" style="clear: both; text-align: center;">
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<i>It's summer. It's hot. It's humid. I basically have zero motivation to do anything that doesn't involve me laying under the ceiling fan. So when it comes time to start dinner around the hottest point of the day, let's say I am less than thrilled. Then comes crockpot to the rescue. This Tikka Masala made with chicken is started when I get up, and done by the time I get home from work. Just look at that bright red/orange sauce. Delish!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLko4-kyf1vwWDiBjFcFLKZdJZjSPnb3C32b2OLMQqnrHo6kImjAsI2fCzfZUV6sU7mjnKsP0olFSqWYu4tQ95GwkWVsY724TCN2tZdWJQJ0vxDk8FuWAAcX0WU4IZ56BNKxIkmytcvJJt/s1600/DSC_0026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLko4-kyf1vwWDiBjFcFLKZdJZjSPnb3C32b2OLMQqnrHo6kImjAsI2fCzfZUV6sU7mjnKsP0olFSqWYu4tQ95GwkWVsY724TCN2tZdWJQJ0vxDk8FuWAAcX0WU4IZ56BNKxIkmytcvJJt/s640/DSC_0026.jpg" width="640" /></a></div>
<br />
<b>Crockpot Chicken Tikka Masala</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<ul>
<li>2 lb. chicken breasts, cut into 2-inch pieces</li>
<li>2 cups tomato puree</li>
<li>1/2 onion, chopped</li>
<li>2 garlic cloves, minced</li>
<li>2 tbsp. garam masala</li>
<li>2 tsp. sea salt</li>
<li>1 tsp. ground black pepper</li>
<li>1 tsp. ground ginger</li>
<li>1/2 tsp. ground paprika</li>
<li>1/4 tsp. cayenne pepper</li>
<li>1/2 cup coconut milk</li>
<li>1/2 cup freshly chopped cilantro</li>
<li>cooked jasmine rice</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7P6KiVem-x-jFoIyHt1Sbnchl-GcrPDOVlKTLg_SIF6H45Gjm_J6eypsdc2T1NubKAwR2rFoarVlluNDnMhqho0rgb3EZqMRETNagfpjK0tw3QRMNt8lYZF1F0YdtxeU_Zp5Sjlz4cSpV/s1600/DSC_0025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7P6KiVem-x-jFoIyHt1Sbnchl-GcrPDOVlKTLg_SIF6H45Gjm_J6eypsdc2T1NubKAwR2rFoarVlluNDnMhqho0rgb3EZqMRETNagfpjK0tw3QRMNt8lYZF1F0YdtxeU_Zp5Sjlz4cSpV/s640/DSC_0025.jpg" width="424" /></a></div>
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In a crockpot, add in all of the ingredients except for the coconut milk, cilantro and the rice. Cook on low for 5-6 hours, until the chicken is cooked through and tender.</div>
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<div>
Once the chicken is cooked, add in the coconut milk and stir to thick the sauce.</div>
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<div>
Serve the chicken and sauce over warm jasmine rice, garnish with lots of cilantro leaves.<br />
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com1tag:blogger.com,1999:blog-7114181223325560807.post-90605874640523016172016-07-27T06:54:00.004-07:002016-07-27T06:54:46.680-07:00Tin Foil Grill Packs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzA8zftfJOX8SEeccbYFylr8GriB5KH0VeMhEDuOTfbWB5JVj-nTYzEt2lwdFCJp7-_eUCBXq1l0SyuVHXSddDYfxYZ0MWKgN76nSOyrLgHfxWAtG71nMZAgZUtGAS5GMCUwUmVkym1dAr/s1600/DSC_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzA8zftfJOX8SEeccbYFylr8GriB5KH0VeMhEDuOTfbWB5JVj-nTYzEt2lwdFCJp7-_eUCBXq1l0SyuVHXSddDYfxYZ0MWKgN76nSOyrLgHfxWAtG71nMZAgZUtGAS5GMCUwUmVkym1dAr/s640/DSC_0003.jpg" width="424" /></a></div>
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<i>I'm really not sure what I would do without a grill. I mean, could I live? Yes. But would it be as satisfying? No. The grill is a place that my family always gathered around. My dad would cook everything from salmon to steaks to kabobs to yes, of course, hot dogs! I have carried the ease of grill cooking into my home as well, grilling pizza, veggies, burgers, and the easiest clean up meal of all time, these Foil Grill Packs! Toss them on the grill, use the foil as a plate (optional), then toss! WHat's even more is that you can literally fill these things with whatever your heart desires. Okay, maybe not ice cream, but just about anything else. So grab every vegetable from your fridge and pantry and get cookin'.</i><br />
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<b>Foil Grill Packs</b><br />
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<b>Ingredients:</b><br />
<ul>
<li>8 evenly sized sheets of aluminum foil</li>
<li>4 organic chicken sausages, sliced into discs</li>
<li>2 bell peppers, chopped into 1-inch pieces</li>
<li>1/2 white onion, chopped into 1-inch pieces</li>
<li>1 large zucchini, halved horizontally, then sliced into half moon</li>
<li>2 garlic cloves, minced</li>
<li>1 tbsp. fresh cilantro chopped</li>
<li>2 tbsp. extra virgin olive oil</li>
<li>salt and pepper</li>
</ul>
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Preheat grill over medium high heat. In a large mixing bowl, toss together all of the ingredients. Lay 2 slices of tin foil on top of each other, and repeat 3 more times, so that you have 4 different double-layered tin foil packs. Divide the mixture evenly among the four tin foil packs. Wrap up the packs tightly and place onto a hot grill, cooking for 20 minutes, until the veggies are softened and the sausage is heated through. </div>
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Serve hot. Feel free to serve among rice, quinoa, mashed sweet potatoes, you name it!<br />
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com1tag:blogger.com,1999:blog-7114181223325560807.post-49931471891915712732016-07-25T07:06:00.000-07:002016-07-25T07:06:28.136-07:00Funfetti Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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<i>S P R I N K L E S!!! We all know my love and affinity for anything covered in waxy jimmie sprinkles. Even our wedding <a href="http://bridalmusings.com/2016/06/urban-meets-desert-wedding/">cake</a> was encapsulated in the things. And I spent the better portion of my Friday night binge watching the Great British Baking Show...So what better way to spend my weekend, than baking up a large batch of ooey gooey cookies, with sprinkles in, on, and around every crevice of sugary dough. I also love the mixed use of extracts between almond and vanilla. Both pack a flavorful punch, but compliment each other really well. Just a forewarning, give yourself plenty of time to chill the dough before baking, so plan accordingly. </i><br />
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<b>Funfetti Sugar Cookies</b><br />
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<b>Ingredients:</b><br />
<br />
<ul>
<li>1/2 cup unsalted butter, softened</li>
<li>3/4 cup granulated sugar</li>
<li>1 large egg, room temperature</li>
<li>1 tsp. vanilla extract</li>
<li>1 tsp. almond extract</li>
<li>1 1/2 cups all-purpose flour</li>
<li>2 tsp. corn starch</li>
<li>3/4 tsp. baking soda</li>
<li>pinch of salt</li>
<li>3/4 cup jimmie sprinkles</li>
</ul>
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In a large bowl, or stand mixer, cream together the butter and sugar for 5 or so minutes until light and fluffy. It should be a pale yellow color.</div>
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<div>
Whisk in the egg, vanilla, and almond extract.</div>
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Add in the flour, corn starch, baking soda and salt. Mix until combined, about 1 minute. Then fold in the sprinkles, careful not to overmix.</div>
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Using a large cookie scoop or spoon, scoop the dough onto a baking sheet or into a tupperware container. Cover and place in the friegde for at least 2 hours, and up to 4 days. It is important not to cook these cookies while the batter is warm, or they will not hold shape.</div>
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When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with silpat or parchment paper. Place the prepared cookie dough rounds about 2 inches apart on the baking sheet. I baked only about 6-8 cookies at a time. Bake in the middle rack for 9 minutes. Remove from the heat immediately.<br />
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com0tag:blogger.com,1999:blog-7114181223325560807.post-60320902930579204852016-07-18T06:57:00.000-07:002016-07-18T16:23:32.330-07:00Summer Vegetable Quiche<div class="separator" style="clear: both; text-align: center;">
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<i>The hubs and I have been doing our very best to try and not go out to eat in the month of July. It both budget and wait friendly. So we have been getting creative in the kitchen, mixing up our favorites with new recipes, and perfecting our homemade pasta and pizza skills. This weekend was another episode of breakfast for dinner, in the form of this vegetable quiche. It made the perfect light dinner, paired with a glass of dry white wine, and then delicious leftovers the next morning topped with avocado and hot sauce. So grab every veggie in your fridge and get to cooking. Also, my brain is fried right now, so insert quiche pun here. </i><br />
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<b>Summer Vegetable Quiche</b><br />
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<b>Ingredients:</b><br />
<ul>
<li>1 1/2 cup all-purpose flour</li>
<li>1/2 tsp. salt</li>
<li>2 tbsp. unsalted butter, cut into pieces</li>
<li>1 tbsp. chilled bacon grease (can use butter instead)</li>
<li>1 tbsp. cold water</li>
<li>2 tbsp. extra virgin olive oil</li>
<li>1 zucchini, thinly sliced</li>
<li>1 cup 1-inch chopped green beans</li>
<li>1 small red potato, thinly sliced</li>
<li>1/2 cup chopped onion</li>
<li>1 sprig of fresh thyme (pulled from stem)</li>
<li>6 eggs</li>
<li>1/4 cup almond milk</li>
<li>salt and pepper</li>
<li>2 tbsp. freshly grated parmesan</li>
</ul>
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Preheat oven to 375 degrees F.</div>
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<div>
In a food processor, or with a pastry blender, combine the flour, salt, butter, and bacon grease (if using) together until a coarse meal forms. Add in the water and pulse to combine. If the mixture is still too dry, add in a bit more water as needed.</div>
<div>
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<div>
Press the crust mixture into a tart pan or pie dish, coming up around the sides. Bake the crust for 10-12 minutes, just until set, but not quite browned yet.</div>
<div>
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<div>
Meanwhile, heat 1 tbsp. of the oil in a skillet over medium-high heat and saute the zucchini and green beans together until slightly softened. Seta side in a bowl. Add in the other tbsp. of oil and cook the potatoes and onion together until softened. Add to the bowl with the zucchini. Add in the fresh thyme leaves and mix well. </div>
<div>
<br />
<span style="font-family: times;">Add the vegetables to the prepared crust and smooth out into an even layer. Sprinkle with the parmesan cheese. Whisk together the eggs, almond milk, salt, and pepper, and pour over the vegetables. Bake in the oven until the eggs are set, about 35-40 minutes. Remove from the heat and allow to cool for at least 5 minutes before serving. Serve warm or at room temperature. Also makes for excellent leftovers!</span></div>
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com0tag:blogger.com,1999:blog-7114181223325560807.post-22721598558521297722016-07-14T07:11:00.001-07:002016-07-14T07:11:24.654-07:00Peanut Butter Brownie Energy Bites<div class="separator" style="clear: both; text-align: center;">
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<i>Always on the go. Packing multiple meals to eat throughout your day. Don't want to spend $$$ at the vending machine only to sugar crash 30 minutes later. Does this sound like you? I've got a great solution and something that I like to do on Sunday's to keep my household somewhat healthier and fuller throughout our work week. We make energy bites! I personally like making my own version of Lara Bars (see <a href="http://hotdogfoodblog.blogspot.com/2015/07/make-your-own-apple-pie-lara-bars-at.html">here</a> and <a href="http://hotdogfoodblog.blogspot.com/2015/10/pumpkin-pie-date-bars.html">here</a>), but this week I thought I would make something for the hubby. My own peanut butter cup version of energy bites. With only 5 ingredients, and about 5 minutes prep time, there's no reason you can't do this too!</i><br />
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<b>Peanut Butter Brownie Energy Bites</b><br />
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<b>Ingredients:</b><br />
<br />
<ul>
<li>12 pitted medjool dates</li>
<li>2 tbsp. organic creamy peanut butter</li>
<li>3/4 cup almonds</li>
<li>1 tbsp. raw cocoa powder</li>
<li>1 tsp. organic honey</li>
</ul>
<div>
Add all ingredients to a food processor and whirl until the mixture comes together and sticks together when you press your finger into the mixture. Add a tsp. water if it seems a little too dry in there.</div>
<div>
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<div>
Form the mixture into balls and keep in an airtight container in the fridge. Makes about 12-15 balls, depending on the size you prefer. Will keep for up to 1 week.</div>
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com1tag:blogger.com,1999:blog-7114181223325560807.post-66508599497407793142016-07-07T07:48:00.002-07:002016-07-07T07:48:19.176-07:00Cherry Blueberry Tart<div class="separator" style="clear: both; text-align: center;">
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<i>It's been a crazy (but wonderful) 2 weeks. As you would know by the absence of me from this here blog. But don't forget, if you miss me, you can always find me over at AZ Foodie for some fun recipes and write-ups as well. After recovering from a weekend of fun and sun in Santa Barbara for a very good friend's wedding, we are barely back in the swing of things before heading back out of town this weekend to spend some time in weather that's about 20-30 degrees lower than the blazing hot sun of Phoenix, and I couldn't be happier. All of this 4th of July weekend and cabin fun is what inspired today's recipe, a fresh Cherry & Blueberry tart, thrown together in just minutes, and on the table just in time for dessert!</i><br />
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<b>Cherry Blueberry Tart</b><br />
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<b>Ingredients:</b><br />
<ul>
<li>1 sheet puff pastry, thawed</li>
<li>2 cups pitted cherries</li>
<li>1 cup fresh blueberries</li>
<li>1/2 lemon, juiced</li>
<li>1/2 lemon, zested</li>
<li>1/4 cup fine granulated sugar</li>
<li>2 tbsp. coconut oil</li>
<li>sanding sugar and/or powdered sugar for garnish</li>
</ul>
<div>
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Preheat oven to 350 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.</div>
<div>
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<div>
In a medium bowl, carefully mash the cherries with the lemon juice, lemon zest, and sugar. You just want them slightly flattened, not turned into mush. Add in the blueberries and toss to combine.</div>
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<div>
Sprinkle some flour on your work surface and roll out the puff pastry into an 1/8 inch thin rustic rectangle. Specific size or shape does not really matter here.</div>
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<div>
Pour the fruit filling onto one half of the rectangle, leaving about 1/2 inch border around the outside. Brush 1 tbsp. coconut oil around the edge of the filling and then take the other half of the puff pastry and close it over the top of the filling.<br />
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<div>
Using a fork, press down firmly around the edges of the tart to seal the edges. Brush the remaining coconut oil on top and sprinkle with sanding sugar.<br />
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Bake on the middle rack of your oven for 30 minutes until golden brown. Remove and allow to cool for 5 minutes before slicing and serving. Sprinkle with powdered sugar if you prefer.</div>
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com0tag:blogger.com,1999:blog-7114181223325560807.post-56175902852414523052016-06-29T06:36:00.000-07:002016-06-29T06:36:11.207-07:00Paleo Sweet Potato Waffles<div class="separator" style="clear: both; text-align: center;">
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<i>Is t weird that I have breakfast for dinner like once a week? And by breakfast, I mean I make a savory dish and throw an egg on top of it and call it a day. A little look into my life, as a creature of habit, I have the same thing for breakfast every single day. A hard-boiled eg and coffee. But I have been trying to mix it up as of late, and even had oatmeal with blueberries and cinnamon this week (I basically don't recognize myself). But I have to have at least an egg a day. So if it isn't what starts my day, it's what I end my day with. Eggs for dinner. That's my new habit. And coming from a girl who refused to eat eggs in any way, shape, or form as a kid, that's saying a lot. </i><br />
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<i>These sweet potato waffles are delicious on their own, but adding a sunny-side up egg (or a fried would be just as yummy!), you add some creaminess and added protein to the dish. Plus you can never go wrong with guac and hot sauce. Because guac is life, obvi. Feel free to make the paleo version, or use whatever flour and/or seasonings you prefer if you are not following the paleo lifestyle. </i><br />
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<b>Paleo Sweet Potato Waffles</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<ul>
<li>1 1/2 cups shredded sweet potato</li>
<li>2 tbsp. coconut flour (can use all-purpose of whole wheat for non-paleo)</li>
<li>2 eggs, whisked</li>
<li>1/4 tsp. garlic powder</li>
<li>1/4 tsp. onion powder</li>
<li>1/8 tsp. cumin</li>
<li>1/4 tsp. chili powder</li>
<li>pinch of salt and pepper</li>
<li>1 batch homemade <a href="http://hotdogfoodblog.blogspot.com/2011/04/guac-that-rocks.html">guacamole</a></li>
<li>4 eggs</li>
<li>hot sauce (optional)</li>
</ul>
<div>
Preheat a waffle maker while you prepare the "batter".</div>
<div>
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<div>
In a medium bowl, mix together the sweet potato, almond flour, eggs, garlic powder, onion powder, cumin, chili powder, salt and pepper. </div>
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<div>
Fill the waffle maker with the mixture and press down firmly, and cook until crispy and browned. Repeat 3 more times for a total of 4 waffles. Place in the oven to keep warm.<br />
<br />
Fry up your eggs any way you like them, I prefer sunny side up, and serve atop hot waffles and a side of guacamole and hot sauce. </div>
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com1tag:blogger.com,1999:blog-7114181223325560807.post-78745760154892161422016-06-27T06:56:00.000-07:002016-06-27T06:56:42.489-07:00Bratwurst Bar<div class="separator" style="clear: both; text-align: center;">
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<i>One of my favorite local spots to have a casual date night or even group hang (do the kids even day hang anymore?) is a place called Brat Haus. We love it so much we even hosted out rehearsal dinner there for our wedding. Casual benches placed among an outdoor covered/uncovered patio complete with life-size jenga games, an entire chalkboard wall covered in unique art, and the best damn brats this side of the Mississippi (I cannot confirm or deny this fact, but it felt good to say it). This post is an ode to the Haus, and my own twist on how to serve up brats on a warm summer day, and my two favorite toppings to go with. The hot pepper relish is just that. Hot. But you can tone up or down the flavors depending on the types of peppers you use. Don't like heat? Omit the habanero. Or go turbo and add in a ghost pepper or two. The perfect match to hot pepper relish? Sweet and savory caramelized beer onions. While they do look a bit like worms and extremely difficult to make look appetizing in a photo, you'll just have to trust me on their delicious factor. This is a great way to gather friends and family for a casual, no fuss brat bar, because all of the prep can be done up to a week ahead of time! Take that, summer!</i><br />
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<b>Bratwurst Bar</b><br />
<ul>
<li>6 bratwurst</li>
<li>6 egg hot dog buns</li>
<li>garnishes (such as shredded cheddar, mustard, crushed potato chips, chutney, etc.)</li>
</ul>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGsoIp1yObAjN4rdBlnm6dj-ErWvKFbUsWl_OFer4_gk-CN4Xg2CfEaVe_b4Ay2JB3q9injsjM7NLt4m0-aLmjOAIoawmgOiiYCnJPWzkZvqdexz1QPeWZBOyjQZzfS5z3AOAz_elTeV_Z/s1600/DSC_0012.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGsoIp1yObAjN4rdBlnm6dj-ErWvKFbUsWl_OFer4_gk-CN4Xg2CfEaVe_b4Ay2JB3q9injsjM7NLt4m0-aLmjOAIoawmgOiiYCnJPWzkZvqdexz1QPeWZBOyjQZzfS5z3AOAz_elTeV_Z/s640/DSC_0012.jpg" width="640" /></a><b>Hot Pepper Relish</b></div>
<div>
<ul>
<li>2 cups chili peppers (I used a mix of red bell pepper, red chiles, and habanero), chopped into evenly sized pieces</li>
<li>1/4 onion, chopped</li>
<li>1 garlic clove, minced</li>
<li>1/2 cup white wine vinegar</li>
<li>1/4 cup + 1 tbsp. sugar</li>
<li>1 tsp. whole yellow mustard seeds</li>
</ul>
</div>
<div>
<b>Caramelized Beer Onions</b></div>
<div>
<ul>
<li>2 large onions, sliced evenly</li>
<li>1 tbsp. butter</li>
<li>1 tbsp. olive oil</li>
<li>1 tbsp. sugar</li>
<li>1 tbsp. white wine vinegar</li>
<li>1/4 tsp. salt</li>
<li>1/4 tsp. freshly ground black pepper</li>
<li>1/2 beer (I used a Scottish ale)</li>
</ul>
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To make the hot pepper relish, add all ingredients into a medium-sized pot and cook over medium-high heat until the sugar has dissolved and the liquid has been absorbed, about 25 minutes. Allow to cool completely and store in the fridge for up to 1 week. </div>
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To make the caramelized onions, heat the butter and olive oil over medium-high heat. Add in the onions and saute for about 10 minutes, until softened. Add in the sugar, vinegar, salt, pepper, and beer. Simmer on medium-low until all of the liquid has been absorbed, about 25-30 minutes. Allow to cool before using.<br />
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Grill your favorite brats over medium-high heat until char marks appear. Serve hot in split hot dog buns, topped with hot pepper relish, caramelized beer onions, or your own personal favorite toppings. </div>
Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com0tag:blogger.com,1999:blog-7114181223325560807.post-51390683574276461622016-06-22T05:59:00.000-07:002016-06-22T17:46:39.702-07:00Ahi Tuna Lettuce Cups<div class="separator" style="clear: both; text-align: center;">
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<i>Summer. Oh how I anxiously await yuor arrival, and then the moment you appear, how I despise you. As an Arizona native, you would think that I have grown accustomed to the 115+ degree summers here. Fun fact, I have not. While I agree to accept it (because let's face it, Arizona rocks), I will never "get used" to burning myself on my seatbelt, not being able to walk outside in my bare feet, or check the mail without blistering my poor fingertips. With being said, I have been finding it rather hard to get inspired in the kitchen, because, well, everything is so damn hot. And not in the deliciously spicy kinda way. I have found some great non-oven, non-grill recipes for the summer, and this is one of them. Lightly seared ahi tuna, just a couple of minutes on the stove, and all fresh, crisp toppings make for a perfect summer meal, complete with a kick-ass wasabi vinaigrette on top. So what are you waiting for? Hike up the a/c and get to cookin'!</i><br />
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<b>Ahi Tuna Lettuce Cups</b><br />
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<b>Ingredients:</b><br />
<ul>
<li>1 lb. sushi grade ahi tuna</li>
<li>2 tbsp. olive oil</li>
<li>2 tbsp. toasted sesame seeds</li>
<li>salt and pepper to taste</li>
<li>10 butter lettuce cups</li>
<li>1 large carrot, cut into matchsticks</li>
<li>1/2 cucumber, halved then sliced</li>
<li>1 avocado, pitted and thinly sliced</li>
<li>1/3 cup shelled edamame</li>
<li>1 green onion, sliced</li>
<li>1/2 cup chopped cashews</li>
</ul>
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<b>Wasabi Vinaigrette:</b></div>
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<ul>
<li>1 tsp. wasabi paste</li>
<li>1 tbsp. soy sauce</li>
<li>2 tbsp. white wine vinegar</li>
<li>1 tsp. grated fresh ginger</li>
<li>1 tbsp. oil</li>
</ul>
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In a medium bowl, whisk together the vinaigrette ingredients and place in the fridge until the lettuce cups are ready to be served.</div>
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Heat 1 tbsp. olive oil in a non-stick skillet over medium-high. Rub the other tbsp. of oil on both of the sides of the tuna, then season with salt and pepper. Press the sesame seeds firmly onto both sides of the tuna. Sear the tuna on one side for 2 minutes before flipping to the other side for another 2 minutes. Remove from the heat and allow to rest for a couple of minutes before slicing.<br />
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To prepare the cups, place some sliced carrots, cucumber, and avocado into each lettuce leaf. Top with a slice of tuna, some edamame, green onion sliced, and chopped cashews. Serve with the wasabi vinaigrette. </div>
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com0tag:blogger.com,1999:blog-7114181223325560807.post-26401945946690084222016-06-20T06:18:00.000-07:002016-06-20T06:18:31.402-07:00Homemade Dog Biscuits<br />
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<i>If there's anything in this world that can get my 11-month old puppy to stop chasing his tail rambunctiously all over the house, or sit for an extended period of time while I have a slobber-free conversion with my husband, it's peanut butter. Usually it's a cone full of that super-magical spread, but after going through tub after tub, I decided to mix it up and was inspired to make our own homemade dog treats. With peanut butter. Duh.</i></div>
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<i>But seriously, Oliver went NUTS (no pun intended) for these treats. Plus, how cute is that classic dog-treat shaped cookie cutter? </i><br />
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<b>Homemade Dog Biscuits</b><br />
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<b>Ingredients:</b><br />
<ul>
<li>3 eggs, separated</li>
<li>1 tbsp. coconut oil</li>
<li>1 tbsp. honey</li>
<li>8 oz. chicken stock</li>
<li>2 cups whole wheat flour</li>
<li>1 cup all-purpose flour</li>
<li>heaping 1/3 cup cornmeal</li>
<li>1 cup smooth organic peanut butter</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwPTF3k4THm4kuwBKLsIU-gVaJZY9hN4e0l8_OuPHGh1IYkDDbiTuBliWvRSZhdY3Yob2qV3HsbwdOCWdAV4Yh7QNl8bXDcedoVMT7IZFMbkgMElJTDFIdangY5tt6TKH-tZ4Mv9tjlg6/s1600/DSC_0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwPTF3k4THm4kuwBKLsIU-gVaJZY9hN4e0l8_OuPHGh1IYkDDbiTuBliWvRSZhdY3Yob2qV3HsbwdOCWdAV4Yh7QNl8bXDcedoVMT7IZFMbkgMElJTDFIdangY5tt6TKH-tZ4Mv9tjlg6/s640/DSC_0012.jpg" width="640" /></a></div>
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In a small bowl, whisk together 2 eggs, oil, and honey. </div>
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In the bowl of a stand mixer, mix together the flours and cornmeal. With the mixer on low, slowly pour in the egg mixture until smooth. Then add in the peanut butter and combine until smooth. </div>
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Roll out the dough into a 1/2-inch disk, and use a bone-shaped cookie cutter to make as many biscuits as you can. Ball up and re-roll out the dough as you need.</div>
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Preheat the oven to 325 degrees F. Whisk the final egg in a small bowl. Brush the biscuits with the egg and let them stand for 10 minutes before baking (allows them to crisp up).<br />
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Place the biscuits on a baking sheet liked with parchment paper or silicon baking sheet. Cook for 15 minutes. Remove from the oven and allow to cool completely before removing from the baking sheet and placing into a container. </div>
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com3tag:blogger.com,1999:blog-7114181223325560807.post-25965167402386180102016-06-16T06:02:00.000-07:002016-06-16T07:25:22.704-07:00Easy Shrimp & Sausage Paella<div class="separator" style="clear: both; text-align: center;">
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<i>With Father's Day coming up, I have decided that this dish is my father as a dinner entree. He's totally the guy that grabs every thing out of the fridge and makes something (usually) wonderful out of it. I can't say that his peanut-butter-turkey-pickle-mustard sandwich was on my top faves, but he can make a mean skillet! So here's to you Cowboy Dave, you kitchen rebel, you!</i><br />
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<i>As a first-time paella maker, I've got to say that this is such a fun and easy dish to whip up for dinner. Not to mention all of the colors! I'm not always a huge rice fan (I''m more of a mashed potatoes girl myself), but the rice mixed in with all of the spicy flavors and textures going on in this paella is a definite winner. I used some mango jalapeno chicken sausages in this version, but feel free to use chorizo, or any sausage really. Mixing it up is half of the fun! Plus, you can make this serve just enough for 2 people, or triple the batch to feed a whole crew. Feel free to omit the hot sauce to make it kid-friendly, but I honestly think the hotter the better!</i><br />
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<b>Easy Shrimp & Sausage Paella</b><br />
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<b>Ingredients:</b><br />
<ul>
<li>1 small onion, chopped</li>
<li>3 garlic cloves, minced</li>
<li>salt and pepper to taste</li>
<li>2 tbsp. extra virgin olive oil</li>
<li>1 tbsp. butter</li>
<li>1 cup arborio rice</li>
<li>1 14-oz. can diced tomatoes</li>
<li>2 1/2 cups chicken or vegetable broth</li>
<li>1 tbsp. paprika</li>
<li>1 tsp. hot sauce</li>
<li>2 chorizo sausages, sliced</li>
<li>1 lb. peeled and deveined shrimp</li>
<li>1 cup frozen peas</li>
<li>1 tbsp. green onions, sliced</li>
</ul>
<div>
In a large saute pan or cast iron skillet, heat olive oil over medium-high heat. Add in the onion and garlic and saute until softened and fragrant, about 5-7 minutes. Add in the butter and allow to melt slightly before adding in the paprika and the rice. </div>
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Toss the rice in the onion mixture to coat, then add in the hot sauce, tomatoes, and broth. Bring to a slight boil and cook , stirring occasionally until the rice has softened and most of the liquid has evaporated, about 15 minutes.</div>
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Now toss in the sliced sausages, the raw shrimp, and the frozen peas. Allow the shrimp to cook and turn pink and the peas to heat up before topping with green onions and serving hot in shallow bowls. </div>
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com0tag:blogger.com,1999:blog-7114181223325560807.post-80199462084287444222016-06-14T06:21:00.000-07:002016-06-14T06:22:46.293-07:00Greek Spinach and Feta Turkey Meatloaf<div class="separator" style="clear: both; text-align: center;">
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<i>If you asked my parents what dinner I hate the most, they would tell you that it's a tie between pork chops and meatloaf. True story. I hate them both with a vengeance. And while there honestly is no hope for the ole pork slab, I have recently been trying to come around to the idea of meatloaf. I mean, I like meatballs. I like hamburgers. So why not meatloaf? Plus, 99% of humanity loves meatloaf, so I figured I would try and fit in for once. I recently made this for dinner at a friends house, and served up with green beans, and salad, it was the perfect meal. And secretly healthy! That's what I love about the 21st century (don't worry, I just had to ask my husband what century we are in...it's been a long day), is that we can make healthy food that doesn't have to taste like rabbit food. Whole ingredients when seasoned and cooked right can taste just as good as grabbing that double double with animal fries...okay almost as good!</i><br />
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<b>Greek Spinach and Feta Turkey Meatloaf</b><br />
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<b>Ingredients:</b><br />
<ul>
<li>1 lb. ground turkey</li>
<li>1 tbsp. extra virgin olive oil</li>
<li>1/2 red onion, chopped</li>
<li>2 garlic cloves, minced</li>
<li>3 cups freshly chopped spinach</li>
<li>1 egg, whisked</li>
<li>1/3 cup panko bread crumbs</li>
<li>1/3 cup crumbled feta cheese</li>
<li>1/4 cup tomato paste</li>
<li>1/2 tsp. dried oregano</li>
<li>1/2 tsp. dried parsley</li>
<li>1/2 tsp. dried thyme</li>
<li>1/4 tsp. salt</li>
<li>1/4 tsp. freshly ground black pepper</li>
<li>1 tsp. Worcestershire sauce</li>
<li>1/4 cup sun-dried tomato ketchup for topping</li>
</ul>
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Heat the olive oil over medium-high heat. Saute the onion and garlic until softened, about 8 minutes. Reduce the heat to low and add in the tomato paste and spinach, stir to mix and allow the spinach to wilt slightly. Remove from the heat and allow to cool to room temperature.</div>
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<div>
In a large mixing bowl add in the turkey, egg, bread crumbs, cheese, oregano, parsley, thyme, salt, pepper, and Worcestershire together. Mix lightly with your hands, then add in the sautéed veggies. Mix to combine, then pour into a loaf pan sprayed with non-stick cooking spray. Top with ketchup.<br />
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Bake for 50-55 minutes until cooked through. Allow to cool for 5-10 minutes before slicing and serving. </div>
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Thank you <a href="http://www.trainafoods.com/">Traina Foods</a> for providing me with the perfect Sun-Dried Tomato Ketchup!</div>
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com3tag:blogger.com,1999:blog-7114181223325560807.post-87207646000809895092016-06-09T05:54:00.000-07:002016-06-09T05:54:45.607-07:00Traditional Baklava<div class="separator" style="clear: both; text-align: center;">
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<em>Baklava always seemed like some elusive dessert that you had to be full authentic Greek to understand or be able to make successfully. I was recently asked to be a part of an outstanding styled wedding photo shoot, that was coincidentally Santorini-themed. Think of the most beautiful blue hues with pops of fuchsia, replicating vines filled with bougainvillea and fresh fruit as far as the eye can see. I thought to myself, this is my chance to show that a Costa-Rican self-taught home cook can make something with years of tradition and love behind it. I could not have been happier with the end result. Both photogenic and delicious to boot! Plus I have some incredible professional <a href="http://www.inspiredbythis.com/wed/hot-pink-cobalt-grecian-weeding-inspiration/">photos</a> to swoon over and share with you all! Thanks to all of the vendors who let me be a part of something so unique and special!</em><br />
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<strong>Traditional Baklava</strong><br />
<strong></strong><br />
<strong>Ingredients:</strong><br />
<br />
<ul>
<li>24 sheets phyllo dough</li>
<li>1 cup unsalted butter, melted</li>
<li>6 oz. chopped pistachios</li>
<li>6 oz. chopped walnuts</li>
<li>6 oz. hazelnuts</li>
<li>2 tsp. ground cinnamon</li>
<li>1/4 cup granulated sugar</li>
<li> 1/4 tsp. ground cloves</li>
</ul>
<div>
<strong>Honey Syrup:</strong></div>
<div>
<ul>
<li>2 1/2 cups granulated sugar</li>
<li>1/2 cup honey</li>
<li>2 tbsp. lemon juice</li>
</ul>
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Heat the sugar, honey, and lemon juice over medium heat until the sugar dissolves. Bring to a simmer and cook for 5 minutes until the mixture thickens. Remove form the heat and allow to cool completely.</div>
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In a large bowl, mix together the nuts, cinnamon, sugar, and cloves. Set aside. Preheat oven to 350 degrees F. </div>
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<div>
Spray a 12x9-inch baking sheet with non-stick cooking spray and press the first layer of phyllo dough down firmly. Brush with melted butter and layer the next sheet of phyllo. Repeat until you have 8 layers of phyllo. Spread 1/2 of the nut mixture then repeat with another 7 layers of phyllo dough and butter. </div>
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Top with the remaining half of the buts and then another 8 layers of phyllo dough and butter. Use a sharp knife to cut 6 lengthwise cuts, just through the top layer of phyllo dough. Cut another row of diagonal cuts to make diamond shapes. </div>
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Bake for 20 minuted then lower heat to 300 degrees F and bake for another 15 minutes until golden brown. Remove from the heat and carefully cut all the way through your markings that you made before you baked it.</div>
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Pour the cooled honey syrup over the hot baklava and allow it soak and cool completely. Cover and store covered for up to a week.<br />
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See the entire shoot <a href="http://www.inspiredbythis.com/wed/hot-pink-cobalt-grecian-weeding-inspiration/">here</a> and the amazing vendors who helped pull it all together!</div>
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com0tag:blogger.com,1999:blog-7114181223325560807.post-3208376545982698672016-06-08T06:10:00.000-07:002016-06-08T06:10:15.561-07:00Lasagna Bolognese with Spinach Ricotta <div class="separator" style="clear: both; text-align: center;">
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<i>Wife brag moment. Every time that my Andrew and I travel somewhere, when he says he's going to go to the airport restroom or grab a bottle of water before the flight, he ends up coming back with food magazines for yours truly. Actually, as I type this, I think he's actually buying them for himself, because whatever I make, he gets to imbibe on. Sneaky man....I think I'll still keep him. One of his recent purchases was a compilation of "best of" recipes, and this lasagna recipe is based on one of their "best ofs". Who doesn't love lasagna? A compilation of bolognese and creamy ricotta cheese, what's not to love? </i></div>
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<b>Lasagna Bolognese with Spinach Ricotta</b><br />
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<b>Bolognese:</b><br />
<ul>
<li>3 tbsp. olive oil</li>
<li>3 oz. chopped bacon</li>
<li>1 medium onion, finely chopped</li>
<li>1 large carrot, peeled and finely chopped</li>
<li>1 celery rib, finely chopped</li>
<li>2 garlic cloves, minced</li>
<li>2 lb. ground beef (80/20)</li>
<li>1 1/2 cup dry white wine (or vegetable broth)</li>
<li>1 1/2 cups whole milk</li>
<li>1/4 cup organic tomato paste</li>
<li>1 1/2 tsp. thyme leaves</li>
</ul>
<div>
<b>Spinach Ricotta:</b></div>
<div>
<ul>
<li>2 15-oz. containers ricotta cheese</li>
<li>3/4 cup whole milk</li>
<li>4 organic eggs</li>
<li>16 oz. frozen spinach leaves, thawed and chopped</li>
<li>1/2 cup shredded parmesan cheese</li>
<li>salt and pepper to taste</li>
<li>lasagna noodles</li>
<li>1/2 cup parmesan cheese for topping</li>
</ul>
<div>
In a large pot, heat the oil over medium-high heat. Add in the bacon, onion, carrot, celery, and garlic. Season with salt and pepper. Saute for 10-12 minutes until softened and fragrant, stirring occasionally. </div>
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<div>
Add in the ground beef and cook, breaking the meat up with a sturdy spoon, until no pink remains, about 6-10 minutes. Pour in the wine (or broth if using), milk, tomato paste, and thyme. Stir until combined, bring to a simmer and cook until most of the liquid has been cooked down, about an hour.</div>
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<div>
Meanwhile, in a large bowl, whisk together the ricotta, milk, and eggs. Mix in the spinach, parmesan, salt, and pepper. Reserve 1 1/2 cups in a separate bowl for the top layer.<br />
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If using dried noodles, cook until al dente and just pliable. If using no-bake sheets, just soak in warm water for 3-5 minutes until slightly softened. Preheat oven to 375 degrees F.<br />
<br />
Pour a little more than 1 cup of the bolognese sauce on the bottom of the pan and spread out evenly. Lay down 2 sheets or 3 lasagna strip noodles on top. Spread 1/2 of the main spinach mixture, then 1 cup bolognese sauce, and top with 1 tbsp. shredded parmesan cheese. Repeat with another layer of lasagna noodles, spinach, bolognese, parmesan. Top with the remaining bolognese sauce, 1 tbsp. parmesan, and the last noodles.<br />
<br />
Spread the reserved 1 1/2 cups spinach ricotta mixture on top and then sprinkle 1/2 cup of parmesan cheese. Cover loosely with foil sprayed with non-stick cooking spray and bake until warmed through, 45 minutes-1 hour. Remove foil and bake another 15 minutes if you want those crispy edges.<br />
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Allow it to cool for 20 minutes before slicing and serving.<br />
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Recipe originated from <a href="http://www.epicurious.com/recipes/food/views/lasagne-bolognese-with-spinach-351166">Epicurious</a></div>
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com1tag:blogger.com,1999:blog-7114181223325560807.post-54903394336202537662016-05-31T06:17:00.000-07:002016-05-31T06:17:55.718-07:00Cacio e Pepe <div class="separator" style="clear: both; text-align: center;">
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<i>What if I told you that with only 3 ingredients you could have a a traditional Roman dish on the table? Cacio e Pepe, literally translates to "cheese and pepper". Add some pasta noodles and the hot cooking water and you've got a sinful pasta dish in under 15 minutes. The entire time that we were in Italy on our honeymoon, I was determined to find the best Cacio e Pepe, ordering it anytime I found it on a menu. After kissing a few frogs and finding a winner so to speak, I knew that I had to be able to recreate it back home. The next best thing to flying back to Italy to order it...though I am still trying to pressure my husband to go back!</i><br />
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<i>I found that the secret to depth of flavor in this dish is to toast your whole peppercorns before grinding them. Also, the very best quality Pecorino Romano or Parmesano Reggiano that you can find. When you only have a couple of ingredients, quality is key because you can taste each one very distinctly. So now is the time to splurge!</i><br />
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<b>Cacio e Pepe</b><br />
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<b>Ingredients :</b><br />
<ul>
<li>1 lb. Spaghetti noodles</li>
<li>1 1/2 cups freshly grated pecorino or parmesan cheese </li>
<li>4 tbsp. Whole black peppercorns </li>
</ul>
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Bring a large pot of salted water to a boil and cook the noodles according to the package directions. </div>
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Meanwhile, toast the peppercorns in a saute pan just until fragrant, careful not burn them. Remove from the heat and grind them in a spice grinder. </div>
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Reserve 1 cup of the cooking water and drain the noodles, but do not shake off the excess water. Place the noodles into a mixing bowl and toss with 1/2 cup of the water and 1 cup of the cheese. Add more water as needed if the noodles appear too dry.<br />
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Plate into shallow bowls and top with the ground black pepper and top with the remaining cheese. Serve immediately. </div>
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com1tag:blogger.com,1999:blog-7114181223325560807.post-60651023712858143732016-05-30T06:12:00.000-07:002016-05-30T06:12:42.198-07:00Happy Memorial Day! Have a safe and happy Memorial Day from HDFB! Thankful for all of the women and men who have fought and continue to fight for our country. Extra shout out to modern day technology so that I can talk to my little brother while he's on deployment. Cheers!<br />
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com0tag:blogger.com,1999:blog-7114181223325560807.post-8152374387861377822016-05-27T06:07:00.000-07:002016-05-27T06:07:45.319-07:00Taco Dogs<div class="separator" style="clear: both; text-align: center;">
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<i>Because it's Memorial Day Weekend, and well, because I love a good hot dog (obvi), I decided to make us all an American classic, with an Arizona twist. Nitrate free, all-beef hot dogs snuggled up in a sweet Hawaiian roll, then topped with taco-seasoned ground beef, and some classic taco toppings. Tacos + Hot Dogs = LOVE. What are you making for Memorial Day Weekend?</i><br />
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<b>Taco Dogs</b><br />
<b><span style="font-size: x-small;">Makes 4</span></b><br />
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<b>Ingredients:</b><br />
<ul>
<li>4 nitrate free beef franks</li>
<li>4 hot dog buns (I prefer Hawaiian sweet roll hot dog buns, they are my not-so secret weapon)</li>
<li>1 tsp. oil</li>
<li>1/2 lb. ground beef</li>
<li>1 tbsp. chili powder</li>
<li>1 tsp. garlic powder</li>
<li>2 tbsp. salsa</li>
<li>shredded lettuce</li>
<li>shredded cheddar</li>
<li>crushed tortillas chips</li>
<li>hot sauce</li>
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Heat oil in a skillet over medium-high heat and add in the ground beef, breaking up with a spatula, then add in the chili powder and garlic powder, and salsa; cooking until no pink remains. </div>
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Meanwhile, heat up your grill and grill the dogs until hot all the way through. Remove from the heat and place into hot dog buns.<br />
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Top with the ground taco meat, shredded lettuce, cheese, tortillas chips, and hot sauce. Devour!</div>
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Rhea {Hot Dog It's a Food Blog}http://www.blogger.com/profile/00401969389473101262noreply@blogger.com0