tag:blogger.com,1999:blog-27550961665794111402024-03-19T02:36:37.463-07:00Loves Food, Loves to EatUnknownnoreply@blogger.comBlogger424125tag:blogger.com,1999:blog-2755096166579411140.post-15465617515122208452019-04-02T12:22:00.000-07:002019-04-02T14:06:12.873-07:00Smoky Chipotle Chicken Tortilla Soup | Recipe Revisited<img alt="Bowl of Chipotle Chicken Soup with limes and chipotles in adobo" src="https://photos.smugmug.com/Food/BLOG-2017/i-FsR5K6w/0/4cd0cf25/X4/IMG_8069-X4.jpg" title="Loves Food Loves to Eat \\ Chipotle Chicken Soup" /><span style="font-family: inherit;">Hi! It’s me! The gal who hasn’t posted anything in five months and then comes in hot with a recipe I’ve already posted twice in the past. Killing the game! I wanted to revisit this chipotle chicken soup recipe for a couple reasons. The first, being that it’s the best and you might need a reminder. It was <a href="https://lovesfoodlovestoeat.blogspot.com/2009/05/offer-he-couldnt-refuse.html" target="_blank">the first recipe I ever posted</a> on this blog almost ten years ago (next month!!) and then <a href="https://lovesfoodlovestoeat.blogspot.com/2011/05/soups-on.html" target="_blank">I shared it again in 2011</a>, but it’s kind of gotten lost deep in the archives (and the photos needed a refresh!).</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Loves Food Loves to Eat \\ Bowl of Chipotle Chicken Soup with limes and chipotle peppers in adobo" src="https://photos.smugmug.com/Food/BLOG-2017/i-cSGtQsV/0/3f95558b/X4/IMG_8080-X4.jpg" title="Loves Food Loves to Eat \\ Chipotle Chicken Soup" />
<span style="font-family: inherit;">But the main reason I want to share it is that this has become Evan’s go-to recipe (and since it’s lost in the archives, he can never find it to make it)! He cooks now!! With a <a href="https://www.instagram.com/p/BuwtGalnqv7/" target="_blank">baby on the way</a>, I not-so-subtly hinted that he needed to improve his kitchen skills beyond frozen pizza, and… dare I say it… a hot dog boiled in a bowl of water in the microwave. Yeah, that happened. So he took to the challenge, starting with his favorite soup. He can now fully make this chipotle chicken soup on his own without any support or guidance. He also makes a mean fried egg sandwich and even dry-brined and roasted a chicken once. If this doesn’t sound like a huge victory, see above sentence about the microwaved hot dog. Very proud wife over here.</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Loves Food Loves to Eat \\ Chipotle Chicken Soup" src="https://photos.smugmug.com/Food/BLOG-2017/i-4XnBP6f/0/ae1514c5/X4/IMG_8067-X4.jpg" title="Loves Food Loves to Eat \\ Chipotle Chicken Soup" />
<span style="font-family: inherit;">My mom started making this soup a million years ago, and it’s been through many iterations since. Unlike the standard Southwest-style tomato-based tortilla soup, this is essentially a chicken noodle (sans noods) soup, spiced up with smoky chipotle peppers in adobo, and topped with crunchy tortilla strips, avocado, lime, and sour cream. It’s super simple but feels like a big deal. And it’s easily customizable. I think everyone in my family has their own little tweaks—my mom and sister add rice and marjoram, I leave both out. Evan and I go a little lighter on the onion and garlic (both tend to disagree with us in our old age), so I’ve written it as we make it, but feel free to add a whole onion and more garlic if you want more of that fragrant allium goodness. If you’re a <a href="https://firstwefeast.com/tag/hot-ones" target="_blank">spice lord</a> like Evan, you can adjust the heat and smokiness depending on how many peppers and how much adobo sauce you add. You can also adjust the toppings to your liking, adding jack or cotija cheese, throwing on some sliced radishes or cabbage for crunch, and serving with or without the sour cream (I’m Team Cream, Evan is not).</span><br />
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<span style="font-family: inherit;">Maybe I'll come back in another 8 to 10 years and post this recipe again. Lullll. Enjoy!</span><br />
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<img alt="Loves Food Loves to Eat \\ Chipotle Chicken Soup" src="https://photos.smugmug.com/Food/BLOG-2017/i-xCbm9gr/0/5fa0539c/X4/IMG_8077-X4.jpg" title="Loves Food Loves to Eat \\ Chipotle Chicken Soup" />
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<b style="color: #333333; font-family: "century gothic", serif; font-size: 12px; letter-spacing: 2px; text-transform: uppercase;">Chipotle Chicken Tortilla Soup</b></div>
<span style="font-family: "century gothic" , sans-serif;"><i>Serves 2-4</i></span></div>
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1 Tablespoon olive oil<br />
2 chicken breasts, cut into bite size pieces<br />
½ medium-sized yellow onion, diced<br />
1 carrot, diced<br />
1 teaspoon dried thyme<br />
2 cloves garlic, minced<br />
Salt & pepper to taste<br />
1 can chickpeas, approx. 2 cups<br />
(drained and rinsed)<br />
Chipotle peppers in adobo (we like <a href="https://www.amazon.com/Embasa-Chipotle-Peppers-Adobo-7-Ounce/dp/B000H25VSM" target="_blank">this brand</a>)<br />
6 cups chicken broth<br />
8-10 corn tortillas, cut into 1/4-inch wide strips<br />
Olive oil spray<br />
A pinch of salt, to taste<br />
Avocado<br />
Sour Cream<br />
Lime Wedges<br />
Cilantro<br />
Cheese (grated jack or cotija)</td><td style="width: 321.5px;" valign="top"><br />
Heat olive oil in a large stockpot over medium heat. Add chicken, and cook until browned, then add onion and carrot. Cook until chicken is cooked through and onion is soft and starting to brown, stirring often to avoid burning.<br />
<span style="font-size: 13.2px;">Add in thyme, marjoram, and garlic, and cook for another minute until garlic is fragrant. Salt and pepper to taste.</span><br />
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<span style="font-size: 13.2px;">Add chickpeas, and 1-2 tablespoons of adobo sauce from chipotle peppers (and additional chopped chipotles from the can if you like it hot). Stir to coat chicken and onions. </span><br />
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<span style="font-size: 13.2px;">Add broth and bring to a boil. Turn to low and let simmer until ready to serve, at least 10 minutes.</span><br />
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<span style="font-size: 13.2px;">While the soup is simmering, make the tortilla strips. You can either bake them in the oven (preheat to 350) or crisp them up under the broiler. For both methods, line a baking sheet with foil, and arrange the tortilla strips in an even layer. Spray with olive oil spray, sprinkle with salt, and toss to coat. Bake at 350 for about 15 minutes or on the top rack under the broiler for about 5 minutes until crispy, checking often to avoid burning, and flipping halfway through. </span><br />
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<span style="font-size: 13.2px;">Serve soup with tortilla strips, avocado, sour cream, lime wedges, cilantro, cheese, and additional chopped chipotle peppers and sauce. </span><br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-37786065247598511272018-11-12T11:56:00.000-08:002019-04-22T15:47:02.888-07:00Thanksgiving Menu Ideas for 2018<img alt="" src="https://photos.smugmug.com/Food/Blog-2016/i-5StSCmR/0/5740f77d/O/IMG_6796.jpg" /><span style="font-family: inherit;">Thanksgiving is next week! Of course I love gathering in the kitchen and around the table with my friends and fam and being all thankful and all that... but I really, really love the menu planning leading up to the event. We went way overboard last year with a trillion different side dishes, which was fun and tasty but overwhelming, so this year we’re cutting it way back and keeping it pretty simple (but still delicious, obv). We're not even doing yams/sweet potatoes! My sister and I both eat various forms of sweet potatoes weekly, so we axed them from the Thanksgiving menu! Controversial! </span><br />
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<span style="font-family: inherit;">We’ll have a dry-brined, h<a href="https://www.seriouseats.com/recipes/2014/11/herb-butter-rubbed-crisp-skinned-butterflied-spatchcock-roast-turkey-thanksgiving-recipe.html" target="_blank">erb-buttered spatchcock turkey</a> cooked by my brother-in-law in the Traeger, my mom’s perfect classic mashed potatoes and gravy, <a href="https://smittenkitchen.com/2015/11/kale-and-caramelized-onion-stuffing/" target="_blank">kale and caramelized onion stuffing</a>, homemade <a href="https://smittenkitchen.com/2013/11/green-bean-casserole-with-crispy-onions/" target="_blank">green bean casserole</a> (my fave), <a href="https://www.bhg.com/recipe/spice--honey-roasted-carrots/" target="_blank">honey roasted carrots with dukkha</a> (one of last year's sides that made the cut again!), and a fresh arugula salad, plus rolls, cranberry sauce, <a href="http://lovesfoodlovestoeat.blogspot.com/2015/03/classic-deviled-eggs.html" target="_blank">deviled eggs</a>, and marinated olives (see below). For dessert: pecan pie (with a gluten free version of <a href="https://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/" target="_blank">this best-ever all-butter crust</a>), <a href="https://www.amazon.com/Sister-Pie-Recipes-Stories-Big-Hearted-ebook/dp/B078LSFPSD/ref=sr_1_1?ie=UTF8&qid=1542050633&sr=8-1&keywords=sister+pie" target="_blank">Sister Pie's salted maple pie</a>, and a GF <a href="https://www.verybestbaking.com/recipes/32372/LIBBYS-Pumpkin-Roll" target="_blank">pumpkin roll</a> (which is a better pumpkin dessert than classic pumpkin pie... I said it and I'll never take it back). </span><br />
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<span style="font-family: inherit;">If you still have space on your menu, here are a few more Thanksgiving options from the Loves Food, Loves to Eat archives:</span><br />
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<a href="http://lovesfoodlovestoeat.blogspot.com/2015/12/spiced-apple-bourbon-sparklers.html" target="_blank">Spiced apple bourbon sparklers</a> (start this one now—the apple peel bourbon needs a good week to soak up all the flavors!)<br />
<a href="http://lovesfoodlovestoeat.blogspot.com/2015/12/spiced-apple-bourbon-sparklers.html" target="_blank"><img alt="Spiced apple bourbon cocktails // Loves Food Loves to Eat" src="https://photos.smugmug.com/photos/i-VFPx8P6/0/2910caa8/O/i-VFPx8P6.jpg" title="Spiced apple bourbon cocktails // Loves Food Loves to Eat" /></a><br />
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<a href="http://lovesfoodlovestoeat.blogspot.com/2013/11/papas-marinated-green-olives.html" target="_blank">Papa’s olives</a> (Evan’s grandpa’s quick recipe for tasty marinated olives)<br />
<a href="http://lovesfoodlovestoeat.blogspot.com/2013/11/papas-marinated-green-olives.html" target="_blank"><img alt="Papa's marinated olives // Loves Food Loves to Eat" src="https://photos.smugmug.com/Food/Loves-Food-2013/i-tHmsvKb/0/54b3637f/O/IMG_2714.jpg" title="Papa's marinated olives // Loves Food Loves to Eat" /></a><br />
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<span style="font-family: inherit;"><a href="http://lovesfoodlovestoeat.blogspot.com/2016/10/savory-pumpkin-bread-pudding.html" target="_blank">Savory pumpkin and mushroom bread pudding</a> (like a gooey cheesy stuffing)</span><br />
<a href="http://lovesfoodlovestoeat.blogspot.com/2016/10/savory-pumpkin-bread-pudding.html" target="_blank"><img alt="savory pumpkin bread pudding // Loves Food Loves to Eat" src="https://photos.smugmug.com/Food/Blog-2016/i-vX3rNXK/0/1d3761ce/O/IMG_6838.jpg" title="savory pumpkin bread pudding // Loves Food Loves to Eat" /></a><br />
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<span style="font-family: inherit;"><a href="http://lovesfoodlovestoeat.blogspot.com/2014/11/date-chorizo-kale-salad.html" target="_blank">Date & chorizo kale salad </a>(Thanksgiving flavors with that missing touch of green your table needs!)</span><br />
<a href="http://lovesfoodlovestoeat.blogspot.com/2014/11/date-chorizo-kale-salad.html" target="_blank"><img alt="Date and Chorizo Kale Salad // Loves Food Loves to Eat" src="https://photos.smugmug.com/photos/i-4xc9dqh/0/27670904/O/i-4xc9dqh.jpg" title="Date and Chorizo Kale Salad // Loves Food Loves to Eat" /></a><br />
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<span style="font-family: inherit;"><a href="http://lovesfoodlovestoeat.blogspot.com/2015/11/corn-pudding-with-caramelized-onions.html" target="_blank">Corn pudding with caramelized onions and goat cheese</a> (Creamy and cheesy and so good!)</span><br />
<a href="http://lovesfoodlovestoeat.blogspot.com/2015/11/corn-pudding-with-caramelized-onions.html" target="_blank"><img alt="Caramelized onion and goat cheese corn pudding // Loves Food Loves to Eat" src="https://photos.smugmug.com/photos/i-z3CqVZk/0/a67941d4/O/i-z3CqVZk.jpg" title="Caramelized onion and goat cheese corn pudding // Loves Food Loves to Eat" /></a><br />
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<span style="font-family: inherit;"><a href="http://lovesfoodlovestoeat.blogspot.com/2014/11/pumpkin-cream-pie.html" target="_blank">Pumpkin cream pie with chocolate crust and bourbon maple whip</a> (did you see I said bourbon maple whip!?)</span><br />
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<a href="http://lovesfoodlovestoeat.blogspot.com/2014/11/pumpkin-cream-pie.html" target="_blank"><img alt="Pumpkin Cream Pie // Loves Food Loves to Eat" src="https://photos.smugmug.com/photos/i-NM95tK2/0/68c7f919/O/i-NM95tK2.jpg" title="Pumpkin Cream Pie // Loves Food Loves to Eat" /></a>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-91355928922411825002018-10-15T03:00:00.000-07:002018-10-15T03:00:02.343-07:00Fall Queso with Pumpkin and Chorizo #virtualpumpkinparty<img alt="Loves Food Loves to Eat | Fall Queso with Pumpkin and Chorizo #virtualpumpkinparty" src="https://photos.smugmug.com/Food/BLOG-2017/i-Pb6HgXs/0/504bf716/O/IMG_8031.jpg" title="Loves Food Loves to Eat | Fall Queso with Pumpkin and Chorizo #virtualpumpkinparty" />It’s <a href="https://cakeoversteak.us11.list-manage.com/track/click?u=dd30ab374743e501132a1ae86&id=d09a1a0e8a&e=2938e63c10" target="_blank">Sara’s annual Virtual Pumpkin Party</a>! So, in the name of all things pumpkin, here’s a very bastardized queso dip.<br />
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I started out with a classic American style queso dip. You know, runny melty cheese, peppers, spices, yadda yadda. You dip chips in it. Basic. But then I wanted to make it <i>even more basic</i> with pumpkin and all the fall flavors. Chorizo is an obvious addition to queso, and that had me thinking about all those Thanksgiving recipes out there for stuffing with chorizo, pecans, and dried cherries. Fall! So there you have it. It’s cheesy queso, with pumpkin puree and chorizo mixed in, and topped with more chorizo, pecans, dried cherries, and green onions. It would be so good served at a fall dinner party or to nosh on before Thanksgiving!<br />
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We’re using a half cup of pumpkin puree, so you'll have some leftover...but luckily there a lot of other savory and sweet pumpkin recipes out there for #virtualpumpkinparty, so head over to <a href="https://cakeoversteak.us11.list-manage.com/track/click?u=dd30ab374743e501132a1ae86&id=d09a1a0e8a&e=2938e63c10" target="_blank">Cake Over Steak</a> to check them out!<br />
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<b style="color: #333333; font-family: "century gothic", serif; font-size: 12px; letter-spacing: 2px; text-transform: uppercase;">Fall queso dip with pumpkin and chorizo </b></div>
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Splash olive oil<br />
2 tablespoons diced white onion<br />
1 jalapeño, diced<br />
¼ lb fresh chorizo (Mexican fresh style,<br />
not cured Spanish style)<br />
¼ teaspoon garlic powder<br />
Pinch salt, pepper, and cinnamon<br />
½ cup pureed pumpkin<br />
¾ cup half and half (1/4 cup of it set aside)<br />
1 teaspoon cornstarch<br />
2 cups shredded cheese (I used<br />
Trader Joe’s Mexican blend)<br />
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For topping:<br />
Toasted pecans<br />
Dried cherries<br />
Sliced green onion<br />
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Heat olive oil in a medium to large pot over medium heat. Add onion and jalapeño, and sauté until onion is translucent. Add chorizo and cook through. If desired, remove a little bit of the chorizo to reserve for topping and set aside. Add garlic powder and a pinch of salt, black pepper, and cinnamon. Add pumpkin puree and stir to combine.<br />
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Turn heat down to medium low.<br />
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In a small bowl, mix reserved ¼ cup half and half with cornstarch until cornstarch is dissolved, set aside. Stir remaining half and half into pot until combined, then add cornstarch slurry, stirring until mixed.<br />
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Add cheese, and stir until melted.
Add more salt, pepper, and cinnamon to taste, and more half and half or cheese to adjust consistency as desired.<br />
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Top with toasted pecans, dried cherries, sliced green onion, and reserved chorizo. Serve with tortilla chips.<br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-9676768525632555992018-09-05T12:04:00.001-07:002018-10-18T14:09:14.823-07:00CLASSIC THIN CHEWY GLUTEN FREE CHOCOLATE CHIP COOKIES (WRINKLY FANNIES)<img alt="Loves Food, Loves to Eat // Gluten Free Chocolate Chip Cookies" src="https://photos.smugmug.com/Food/BLOG-2017/i-FkggK3K/0/681c168a/O/IMG_7999.jpg" title="Loves Food, Loves to Eat // Gluten Free Chocolate Chip Cookies" /><span style="font-family: inherit;">This month marks one year since I stopped eating gluten! Let’s celebrate with cookies!</span><br />
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<span style="font-family: inherit;">When I first kicked the gluten, I heard so many horror stories about how hard <i>good</i> gluten free baking is, that it took me at least three months to even try. I’m here to tell you it’s totally possible and easy (albeit not always inexpensive) to make tasty gluten free baked goods (bread notwithstanding, because that still eludes me). In general, I’ve found that swapping Cup 4 Cup flour (my fave all-purpose GF blend) for regular AP flour works most of the time, with great results. For example, <a href="https://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/" target="_blank">Smitten Kitchen’s all butter pie crust </a>with Cup 4 Cup is a gluten free revelation. I’ve also learned the joys of mixing a few different flours, like millet, oat, and brown rice, in recipes from <a href="https://bojongourmet.com/" target="_blank">The Bojon Gourmet</a> and <a href="https://www.snixykitchen.com/" target="_blank">Snixy Kitchen</a>, particularly some dense, moist, amazing cakes.</span><br />
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<span style="font-family: inherit;">However, the best, most passable GF baked dessert I’ve made are these chocolate chip cookies, which are a dead ringer for the chocolate chippers of my childhood.</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Loves Food, Loves to Eat // Gluten Free Chocolate Chip Cookies" src="https://photos.smugmug.com/Food/BLOG-2017/i-qwtF8cf/0/49634e9e/O/IMG_8023.jpg" title="Loves Food, Loves to Eat // Gluten Free Chocolate Chip Cookies" />
<span style="font-family: inherit;">When I was growing up, my dad was the baker in the family, and his go-to chocolate chip cookie recipe was from our family’s go-to cookbook, the Original Fannie Farmer. My dad was a wonderful person, so I don’t want to tarnish his reputation posthumously, but I have to be honest here… he preferred his cookies crispy, crunchy, and nearly burnt! Travesty! Amanda and I always wondered why other kids’ parents made big, thick, soft, pillowy chocolate chip cookies, while our parents made thin, wrinkly, flat, crunchy cookies. When we got older, we discovered that he had been overbaking the cookies all those years, to suit his own tastes. With a little less time in the oven, the cookies went from thin, wrinkly, flat, crunchy little disks… to thin, wrinkly, flat, crispy-on-the-outside but chewy-in-the-center, salty, buttery, perfect cookies, with all the nostalgia of childhood and none of the overbaked crunch.</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Loves Food, Loves to Eat // Gluten Free Chocolate Chip Cookies" src="https://photos.smugmug.com/Food/BLOG-2017/i-TZ5fSPB/0/bdfa4654/O/IMG_7949.jpg" title="Loves Food, Loves to Eat // Gluten Free Chocolate Chip Cookies" />
<span style="font-family: inherit;">Amanda and I dubbed these cookies Wrinkly Fannies, because they’re wrinkly around the edges and they’re a Fannie Farmer classic. However, I must issue a warning: since <a href="http://lovesfoodlovestoeat.blogspot.com/2010/05/wrinkly-fannies.html" target="_blank">first posting about wrinkly fannies over eight years ago</a>, a British friend told me that fanny/fannie means lady parts where he comes from, and I was essentially calling my cookies wrinkly vaginas. As a proud feminist, I stick by this name.</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Loves Food, Loves to Eat // Gluten Free Chocolate Chip Cookies" src="https://photos.smugmug.com/Food/BLOG-2017/i-HjLq9Fb/0/6ef75f58/O/IMG_8021.jpg" title="Loves Food, Loves to Eat // Gluten Free Chocolate Chip Cookies" />
<span style="font-family: inherit;">In the past year, I’ve made these cookies a ton of times, trying all different GF flour varieties, and this is the combo I like best. I think the trick to a great gluten free cookie is a heavy butter to flour ratio. You taste the butter and brown sugar and salt here, not the flour. If you’re used to fluffy, thick chocolate chip cookies, you might assume that the lack of gluten is what makes these different, but that’s just how a wrinkly fannie rolls.</span><br />
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<b style="color: #333333; font-family: 'century gothic', serif; font-size: 12px; letter-spacing: 2px; text-transform: uppercase;">Classic Thin Chewy Gluten Free Chocolate Chip Cookies </b><br />
<b style="color: #333333; font-family: 'century gothic', serif; font-size: 12px; letter-spacing: 2px; text-transform: uppercase;">(Wrinkly Fannies)</b><br />
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<i>Adapted from <a href="https://www.amazon.com/Fannie-Farmer-Cookbook/dp/0906908183/ref=sr_1_2?s=books&ie=UTF8&qid=1536173844&sr=1-2&keywords=fannie+farmer+cookbook+12th+edition&dpID=51%252Bdt5BkGEL&preST=_SY291_BO1,204,203,200_QL40_&dpSrc=srch" target="_blank">The Fannie Farmer Cookbook</a></i><br />
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I like the specific flours listed below. You can, of course, just sub in an all-purpose GF flour for all flour, or use any 1:1 gluten free flour for the Bob’s portion, but I found the flavor and texture to be the most true to the original with this exact combo. If you use a blend that includes xanthan gum, then leave out the additional xanthan gum. Of course, if you're not GF, just use regular AP flour and no gum. Note that unlike many popular chocolate chip cookies, I wouldn’t recommend chilling or “curing” this dough for hours in the fridge, or freezing uncooked dough balls for later—that causes the garbanzo bean flavor in the Bob’s blend comes through (it doesn’t come through at all otherwise). These are very buttery, so use parchment paper rather greased baking sheets.<br />
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¼ lb (1 stick) unsalted butter, softened<br />
½ cup dark brown sugar<br />
Scant ½ cup granulated sugar<br />
1 egg<br />
¾ teaspoon vanilla<br />
½ cup <a href="https://www.bobsredmill.com/shop/flours-and-meals/gluten-free-all-purpose-baking-flour.html" target="_blank">Bob’s Redmill Gluten Free All-Purpose </a><br />
<a href="https://www.bobsredmill.com/shop/flours-and-meals/gluten-free-all-purpose-baking-flour.html" target="_blank">Baking Flour </a>(garbanzo bean base)<br />
½ cup + 2 tablespoons gluten free oat flour<br />
¼ teaspoon xanthan gum<br />
½ teaspoon salt<br />
½ teaspoon baking soda<br />
1 to 1.5 cup chocolate chips (I like mixing dark,<br />
semi-sweet, and milk chocolate)<br />
Flaky sea salt (like Maldon)<br />
<br /></td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>
Preheat oven to 375 F, and line cookie sheets with parchment paper.<br />
<br />
In bowl of stand mixer with paddle attachment or with hand mixer, cream butter, then gradually add the two sugars, beating until light and smooth. Beat in egg and vanilla.<br />
<br />
In a separate bowl, sift together flours, xanthan gum, salt, and baking soda. Add to butter mixture and mix until blended.<br />
<br />
Stir in chocolate chips.<br />
<br />
Chill dough for about ten to twenty minutes (not much longer), then drop tablespoon sized scoops a couple inches apart on lined cookie sheets. Sprinkle a pinch of flaky sea salt on each ball.<br />
<br />
Bake for 8-10 minutes, until lightly browned and starting to crinkle up around the edges. Let sit on sheet for a couple minutes before very carefully (the cookies will be pretty fragile until they’re fully cooled) moving to cooling rack. </td></tr>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-40080094362026360332018-06-22T11:39:00.000-07:002018-10-18T14:08:58.827-07:00Watermelon Float Popsicles | #popsicleweek<img alt="Loves Food, Loves to Eat // Watermelon Float Popsicles #popsicleweek" src="https://photos.smugmug.com/Food/BLOG-2017/i-7B9cKVT/0/396e809c/O/IMG_7856.jpg" title="Loves Food, Loves to Eat // Watermelon Float Popsicles #popsicleweek" /><span style="font-family: inherit;">June is basically the best month of the year:</span><br />
<ol>
<li>My birthday</li>
<li>Summer solstice</li>
<li>Popsicle week</li>
<li>See number one</li>
</ol>
<span style="font-family: inherit;">While my birthday (which I now share with my friends’ new little guy, Henry!) and the start of summer are for sure reason enough to crown this month a winner, Billy of </span><a href="http://witandvinegar.com/" style="font-family: inherit;" target="_blank">Wit & Vinegar</a><span style="font-family: inherit;"> guilds the lily year after year by adding </span><a href="http://witandvinegar.com/popsicleweek" style="font-family: inherit;" target="_blank">#popsicleweek</a><span style="font-family: inherit;"> into the June lineup. </span><br />
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">For one glorious week a year, food bloggers take to the internet to share popsicle recipes, with Billy at the helm, keeping us motivated and hydrated with gifs of Mariah and Xtina. The great news: more popsicle recipes than one person could ever realistically make in a summer/ lifetime. The less-than-great news: popsicle week has amassed such a collection of pops over the years, that it’s difficult adding something original to the mix. TBH I struggle coming up with a new popsicle recipe every year, it’s sort of all been done to death. But then each year, through hours of intense soul searching and meditation*, I dig deep and end up with a popsicle that feels somewhat unique and exciting and makes me proud to contribute to the age-old, world famous, popsicle week tradition.</span><br />
<img alt="Loves Food, Loves to Eat // Watermelon Float Popsicles #popsicleweek" src="https://photos.smugmug.com/Food/BLOG-2017/i-LSQ97Ms/0/5c00d2b3/O/IMG_7838.jpg" title="Loves Food, Loves to Eat // Watermelon Float Popsicles #popsicleweek" />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">My past contributions include: a creamy <a href="http://lovesfoodlovestoeat.blogspot.com/2014/06/coconut-lemon-bar-popsicles.html" target="_blank">coconut lemon bar popsicle</a>; a<a href="http://lovesfoodlovestoeat.blogspot.com/2015/07/monkey-lala-popsicles.html" target="_blank"> Monkey LaLa pop</a>, based on the frozen coconut-Kahlua-chocolate drinks we had in Honduras; a beery <a href="http://lovesfoodlovestoeat.blogspot.com/2016/06/vanilla-pineapple-ipa-popsicles.html" target="_blank">pineapple vanilla IPA</a> ode to the PNW popsicle; and the ever-sassy <a href="http://lovesfoodlovestoeat.blogspot.com/2017/06/passionate-palmer-pops-popsicle-week.html" target="_blank">Passionate Palmer Pop</a>, a passionfruit lemon iced tea (Arnold Palmer) situation.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This year, I was thiiiis close to submitting for your approval: an Orange Julius popsicle, inspired by the twice-yearly pilgrimage we made to the big city (PDX, lol) mall** when I was growing up. But the more I thought about it, the more I realized an Orange Julius pop is essentially an orange creamsicle pop, which like, yum but yawn, it’s been SO done. Then I thought about making some sort of ros</span>é<span style="font-family: inherit;"> or boozy popsicle, but there are a bazillion of those and I just couldn’t think of anything special. I was about to throw in the towel and share the popsicle “recipe” that fueled my childhood: frozen orange (or grape) juice concentrate, made into juice, refrozen in popsicle molds. A true classic, a family heirloom.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I finally came up with something nearly as simple as that frozen juice family favorite: Watermelon float popsicles! It’s the simplest combo of fresh watermelon juice and vanilla ice cream. It’s got that thirst-quenching summer refreshment vibe from the watermelon juice, and then a little bit of creamy childhood fun from the vanilla ice cream.</span><br />
<img alt="Loves Food, Loves to Eat // Watermelon Float Popsicles #popsicleweek" src="https://photos.smugmug.com/Food/BLOG-2017/i-95cDW8D/0/a0bd2b3a/O/IMG_7863.jpg" title="Loves Food, Loves to Eat // Watermelon Float Popsicles #popsicleweek" />
<span style="font-family: inherit;">For a good time, I highly recommend using the <a href="https://www.epicurious.com/expert-advice/alton-brown-juice-watermelon-hack-article" target="_blank">Alton Brown method</a> to juice yer melon (just stick an immersion blender right in that sucker!), but if you don’t happen to have an immersion blender, you can throw chunks of watermelon, sans-rind, into a regular blender or juicer until liquid.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">*intense soul searching and meditation = approximately 5 minutes of perusing the internet, 20 minutes of discussion with my sister, and 5 minutes of looking in my fridge. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">**My mom recently told me that one time we saw America’s Sweetheart herself, Tonya Harding, practicing for the Olympics at the Lloyd Center Mall ice rink. </span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="color: #333333; font-family: "century gothic" , serif;"><span style="font-size: 12px; letter-spacing: 2px; text-transform: uppercase;"><b>Watermelon float popsicles </b></span></span></div>
<i>My mold makes 10 pops, adjust as necessary</i></div>
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<tr><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>1.5-2 cups fresh watermelon juice<br />
Vanilla ice cream<br />
<br />
<br /></td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>Option 1: Fill popsicle molds about half full with watermelon juice. Add a couple small bits and bobs of ice cream, pushing into the mold with a spoon or chopstick (but don’t’ mix/stir it in), and then fill the rest of the way with more juice. Insert sticks and freeze until solid.<br />
<br />
Option 2 (pictured): while ice cream is still pretty solid, cut little rectangular strips (mini popsicles) out of it and put insert the stick into the ice cream/ mold the ice cream around the stick. Then put that ice cream stick in the popsicle mold, and fill mold with watermelon juice.</td></tr>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-103495458038283172018-05-22T16:52:00.001-07:002018-10-18T14:08:45.005-07:00Zucchini Quesadillas <img alt="Loves Food, Loves to Eat // Zucchini Quesadillas " src="https://photos.smugmug.com/Food/BLOG-2017/i-tbWHHWC/0/5cd3830e/O/IMG_7834.jpg" title="Loves Food, Loves to Eat // Zucchini Quesadillas " /><span style="font-family: inherit;">A strong case of seasonal nostalgia sits in these warmer days and long, sun-lingering evenings. Lately I’ve been thinking a lot about <a href="http://lovesfoodlovestoeat.blogspot.com/2015/04/you-never-remember-anything-about-our.html" target="_blank">summers growing up at my childhood home</a>. There are, of course, lots of paths I could take down memory lane, but one thing that strikes me most right now, is that we always had people over. </span><br />
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<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">When I was in high school, my parents best friend couple from up the road would come down for dinner and drinks almost every weekend. We’d all play rugged cross-country croquet in the sprawling weed-strewn yard, we’d all play cards, we’d all visit and joke and gossip, we’d all go for after-dinner walks. There was always wine and there were blender cocktails, and there was always, ALWAYS enough to eat. My dad would often make his legendary chicken on the charcoal grill, there would be salads and sides and chips and salsa, appearing out of nowhere. I don’t even think there were always invites. I think folks just showed up, knowing there would be food and friends. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I can’t even imagine swinging by one of my friends’ houses unannounced (and vice versa, the horror of an uninvited guest!), especially just before dinner time. Am I doing it wrong, this whole adult thing? There we were, in the middle of nowhere, our nearest friends miles away up winding, wooded country roads, and yet, we always had friends around. Now I live in the city, surrounded by people, and we live such solitary, isolated lives. Everyone is so busy, everyone has such full calendars. Dinner parties are extravaganzas with long planning emails or text chains and everyone is booked three weekends out but might be free this Tuesday for one hour or maybe in four Wednesdays from now. We all have to pencil each other in, among getting together with the so-and-sos, the work friends, the people down the street, the date nights, the me-time nights, the friends from out of town, the college friends, the favorite-tv-show nights, the husbands’ friends, the kids and babies, etc. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Maybe living in the city there are just too many people and there’s just too much to do (and too much fomo) to maintain the show-up-every-weekend kind of friendships my parents had. Perhaps it was born out of the seclusion of where we lived. Or maybe what they had back then was unique. I don’t know, but as the weather heats up, I’m finding myself yearning for easy pop-in dinners and long, lazy evenings with friends. </span><br />
<img alt="Loves Food, Loves to Eat // Zucchini Quesadillas " src="https://photos.smugmug.com/Food/BLOG-2017/i-dGP9LgF/0/fd7d4537/O/IMG_7827.jpg" title="Loves Food, Loves to Eat // Zucchini Quesadillas " />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">On to zucchini quesadillas! </span>My mom used to make these all the time. <span style="font-family: inherit;">The recipe these are based on was published in Martha Stewart in 2003, the year I graduated high school, so it totally makes sense that these were in heavy rotation at the time, the era of the bff drop in. </span><span style="font-family: inherit;">Mel could use up our garden’s abundance of zucchini, and because they were baked two at a time in the oven (Whoa! That blew our cast-iron-skillet-quesadilla-making minds back then), it was easy to feed an inevitable crowd. She would actually double it and make four giant quesadillas (a half dilla easily fed one person, so I just make them folded in half). I also don’t ever remember there being corn in the ones we made back then. I’m not sure if that was simply because we used what we had on hand, or because my mom chose to leave it out, but I still make them without corn, and I've cut back considerably on the oil. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">If this summer is anything like last summer, I’ll have a lot of zucchini in my little garden box to work through. Hoping to work through it (along with working through my unannounced-visit-anxiety) with good friends. </span><br />
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<span style="font-family: inherit;"><br /></span>
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<span style="color: #333333; font-family: "century gothic" , serif;"><span style="font-size: 12px; letter-spacing: 2px; text-transform: uppercase;"><b>Zucchini Quesadillas </b></span></span></div>
<i>Makes 4 half-quesadillas</i><br />
<i>Adapted from <a href="https://www.marthastewart.com/313833/zucchini-quesadillas" target="_blank">this recipe</a></i></div>
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<tr><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>2 tablespoons olive oil<br />
½ large onion (or 1 small onion)<br />
(roughly chopped)<br />
1 teaspoon salt<br />
3 cloves garlic<br />
2 medium-large zucchini<br />
(halved lengthwise and thinly sliced crosswise<br />
¼ cup fresh cilantro (plus more for garnish)
<br />
4 (8-inch) flour tortillas<br />
(I use Mission Gluten Free flour tortillas)
<br />
2 cups grated pepper jack cheese<br />
Sour cream and hot sauce to serve<br />
<br />
<br /></td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>Preheat oven to 400 degrees.<br />
<br />
In a large skillet, heat 1 tablespoons oil over medium heat. Add onion and 1 teaspoon salt. Cook, stirring occasionally, until onion is soft and starting to brown, about 5 minutes.<br />
<br />
Add garlic and zucchini, and cook, stirring occasionally, until zucchini is soft and tender (but not mushy) another 5 minutes or so. Remove from heat and add cilantro.<br />
<br />
Brush one side of all tortillas with remaining oil. With oil-side-out, fill half of a tortilla with a layer of filling and a layer of cheese, and fold in half. Repeat with remaining tortillas so that you have four half-quesadillas (this makes them much easier to flip). Arrange on a baking sheet.<br />
<br />
Bake until cheese has melted and tortillas are golden brown, turning once (carefully), about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.<br />
<br />
Serve with sour cream, hot sauce, and remaining cilantro. </td></tr>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-9180433396231984622018-04-18T10:46:00.000-07:002018-10-18T14:08:32.980-07:00The Long Goodnight<img alt="Loves Food, Loves to Eat / My water color galaxy paintings" src="https://photos.smugmug.com/Food/BLOG-2017/i-VMxDWZ4/0/09a6e0b8/O/IMG_7816.jpg" title="Loves Food, Loves to Eat / My water color galaxy paintings" /><span style="font-family: inherit;">Hi, hello! It’s me! </span><span style="font-family: inherit;">I’ve been quiet on here for a variety of reasons, but the main one is that I gave up gluten last August. I just haven’t really found inspiration in my newly gluten-free kitchen, and I’ve been leaning heavily on recipes from experts who’ve been doing this gluten free life a lot longer than I have. </span><br />
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The reasons I gave it up are mostly annoying to explain to people (I generally say “digestion reasons” when people ask, to avoid in-depth discussions about my lady parts), but here’s a little more detail: </span><span style="font-family: inherit;">I started to realize that a bunch of random unrelated symptoms I’ve had for years might not be random or unrelated at all, and I also discovered that it’s maybe not normal to have debilitating pain and nausea that renders you unable to leave the bed once a month. So, the more I read, the more I became convinced I have endometriosis. This is strictly a self-diagnosis at this point. I haven’t been officially diagnosed, as that typically requires laparoscopic surgery and I haven’t gotten there yet. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">But I’ve been down the rabbit hole and back, and one of the greatest resources I’ve found on the topic is <a href="http://www.jessicamurnane.com/" target="_blank">Jessica Murnane</a>. This is where I first learned that eliminating certain inflammatory foods can help with endometriosis symptoms, as essentially those foods are inflaming an already painful inflammation. So I decided to give up gluten for a while, just to try it out (hormone related: I’ve also stopped consuming the other favorite love of my life, coffee. It’s been a real whirlwind!)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The results? I’ve felt, in general, way less fatigued. My frequent stomach discomfort and near-daily-2nd-trimester-style bloating quickly went away. I no longer worry that I won’t be able to fit in my jeans by the end of the day. But even more exciting (and trust me, no longer bouncing between 3 pant sizes on the daily is pretty exciting), In the last eight months, I haven’t spent one day of my period stuck in bed in the fetal position, unable to move, throwing up and writhing in pain. So, I don’t know for sure if endo is what ails me, but my quality of life has improved since going off the gluten, so I’m going to stick with it (just imagine how I’d feel if I went off dairy and sugar too! Just kidding. I’m not there…yet.). </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The downside of giving up gluten, is obviously, giving up gluten. I was team gluten my whole life, almost smugly so. We had pizza, donuts, and craft beer at our wedding, for crying out loud! I’ve learned I can get along pretty well without it, but a few things suck. My favorite pizza place doesn’t do a GF crust. It’s hard to order takeout when restaurants don’t list allergen info on their sites/menus. Seattle restaurants and bakeries, in general, seems behind on the “trend.” Bread products are dismal—buns and rolls and baguettes? Forget about it (omg what I wouldn’t give for a legit baguette). I miss ramen so much. My brewery hopping days feel like a sepia toned memory. I’m now that person who has to pepper restaurant servers with questions about allergens.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Sometimes it feels like a small, hardly noticeable shift. Other times it feels like it’s changed my entire life. So that, plus some other personal things, have kept me away. I haven’t developed a recipe, taken a food photo on my actual camera, or written down words for this space in half a year. Honestly, it feels liberating to just make dinner and not think about developing a recipe or writing things down. But I also don’t want to say goodbye to this little gem that’s been such a fun creative outlet to me (since 2009! I'm ancient in food blogging years), and a resource to a handful of you, my ever-faithful fans (ie my mom). I’m hoping kitchen inspiration strikes, but until it does, I’ve been following other creative pursuits. I’ve been doing a lot of fiction writing (currently trying to wrap my head around a causal loop time paradox - lol- for a story I'm writing... Evan is my time-paradox expert, but if you wanna help me plot doctor this, hit me up!), and I just picked up some watercolor paints this week, which I'm now obsessed with (see photo above!). </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Anyway, that’s all for now. Just wanted to pop in and say hi and I hope to come back with something for this space at some point (and I post on IG and IG stories all the time if you’re interested in my nonsense). </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">As Gilbert Grape said “It's not goodbye. It's goodnight. Goodbye is for when you're going away." So for now: goodnight! </span><br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-30119448537551962102017-10-23T03:00:00.001-07:002021-02-22T15:18:16.755-08:00Pumpkin Curry | Virtual Pumpkin Party<img alt="Pumpkin Curry// Loves Food, Loves to Eat #virtualpumpkinparty" src="https://photos.smugmug.com/Food/BLOG-2017/i-KNg2s7n/0/81fb1651/X2/IMG_7709-X2.jpg" title="Pumpkin Curry// Loves Food, Loves to Eat #virtualpumpkinparty" />It’s been a rough week over here. Evan and I were just on <a href="https://www.instagram.com/p/BaSMZa1jf7A/?taken-by=amlovesfood" target="_blank">vacation in Maui</a>, celebrating our 3rd wedding anniversary. When we left Seattle, I was still wearing sandals, and when we got back a week later, from the sunniest, beachiest vacation, it was full on Seattle fall. All the rain. All the wind. All the chilly chill temps. Luckily that also means all the unbelievable fall colors (seriously I can hardly stand how beautiful the trees are right now), and all the fall treats… which brings us to the annual <a href="http://cakeoversteak.com/virtual-pumpkin-party/" target="_blank">Virtual Pumpkin Party (the best fall food event!), hosted by Sara from Cake Over Steak</a>... and this here curry situation!<br />
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<img alt="Pumpkin Curry// Loves Food, Loves to Eat #virtualpumpkinparty" src="https://photos.smugmug.com/Food/BLOG-2017/i-5CT84xG/0/d5d0d2c5/X2/IMG_7731-X2.jpg" title="Pumpkin Curry// Loves Food, Loves to Eat #virtualpumpkinparty" />
I was already thinking of doing a coconut-pumpkin curry (which I know has been done and is fully not unique but yolo), but then I got a little tip while we were in Maui that sealed the deal. At an <a href="https://www.instagram.com/p/BaQB4QZDRF0/?taken-by=amlovesfood" target="_blank">amazing food truck</a> we went to almost every day (I got the ahi-loin fish tacos omg), Evan had the fish curry bowl, and they let us in on a recipe secret: a big part of the curry sauce base was CAULIFLOWER! Blitzed up in the food processor. It works perfect in this chicken + pumpkin curry, adding some heft and a good savory note to the otherwise kind of sweet flavors (lemongrass, makrut lime leaves, pumpkin, coconut milk). And cauliflower is super good for you, vitamins, nutrients, yadda yadda etc. With the cauliflower, this is a hearty stew, rather than a thinner soup-like curry. The color of this curry made me think of the best ever Thai dish, Khao Soi (it's nothing like it but whatever), which inspired me to put pickled greens on top. I quick pickled some baby bok choi, and the sharp acidity is exactly what this dish needs. Plus peanuts for crunch, and fresh cilantro and red onions. This is pretty simple. I used powdered curry and ginger because lazy, and while there are a handful of ingredients, it comes together pretty quickly and could even work for a weeknight! Note: you should be able to find lemongrass and lime leaf with the fresh herbs (mine comes packaged next to the fresh refrigerated basil, thyme, etc), or in an Asian supermarket.<br />
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<img alt="Pumpkin Curry// Loves Food, Loves to Eat #virtualpumpkinparty" src="https://photos.smugmug.com/Food/BLOG-2017/i-T6dS7cW/0/45e113dd/X2/IMG_7744-X2.jpg" title="Pumpkin Curry// Loves Food, Loves to Eat #virtualpumpkinparty" />
Ugh I guess it’s time to put aside the post vacation blues and embrace fall. Here’s my 5 step plan: Step 1: pumpkin curry bowls. Step 2: visit the <a href="http://cakeoversteak.com/virtual-pumpkin-party/" target="_blank">#virtualpumpkinparty headquarters</a> for so many good pumpkiny fall treats (savory, sweet, and everything in between!). Step 3. scarf + booties. Step 4. candles + fireplace + cat cuddles. Step 5. ALL THE SCARY MOVIES BC SCARY MOVIE SEASON IS MY FAVORITE.<br />
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<div style="color: #555555; font-family: "century gothic", sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "century gothic" , serif;"><span style="font-size: 12px; letter-spacing: 2px; text-transform: uppercase;"><b>Chicken & Pumpkin Curry Bowls </b></span></span></div>
<i style="color: #555555; font-family: "Century Gothic", sans-serif; font-size: 13.2px;">Notes: This makes a lot—good for a big group or leftovers. Serves at least 8. Start the rice (recipe at <a href="http://tastykitchen.com/blog/2011/02/step-by-step-thai-coconut-rice/" target="_blank">link </a>but see below for notes) and pickled bok choi while the curry is simmering Both take about 30 min.</i></div>
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<table style="color: #555555; font-family: "Century Gothic", sans-serif; font-size: 13.2px; text-align: justify;"><tbody>
<tr><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>Coconut oil<br />
1 Japanese or Chinese eggplant<br />
(long skinny type), diced (about 2.5-3 cups)<br />
1.5 cups diced mushrooms (crimini or white button)<br />
1 lb chicken breast, diced<br />
1 2-inch piece of lemongrass, halved<br />
lengthwise and hard outter layer removed<br />
2 small makrut lime leaves<br />
1 shallot, diced finely (about 1 tablespoon)<br />
2-3 cloves garlic, minced<br />
1/2 red onion, sliced thin or diced<br />
3 teaspoons curry powder<br />
1 teaspoon powdered ginger<br />
1/2 teaspoon turmeric powder<br />
1 teaspoon cumin<br />
1 can (about 2 cups) coconut milk<br />
1 cup water<br />
1 can (about 2 cups) pumpkin puree<br />
(be sure to get pure pumpkin w/no<br />
sweeteners or spices, not pumpkin pie filling)<br />
1/2 head of cauliflower, pulsed in food<br />
processor until it’s a fine mealy texture<br />
1 hearty squirt sriracha<br />
1 tablespoon soy sauce or tamari<br />
1 can chickpeas, drained and rinsed<br />
Salt & pepper<br />
juice of 1 lime<br />
<br />
<div>
<div>
<i>To serve:</i></div>
<div>
Coconut rice (<a href="http://tastykitchen.com/blog/2011/02/step-by-step-thai-coconut-rice/" target="_blank">recipe here,</a> plus I like to toast </div>
<div>
about 1/4 cup unsweetened shredded coconut </div>
<div>
with the rice, and leave out the sweetener<br />
and extra flavorings... not needed!)</div>
<div>
quick pickled bok choi (recipe below)</div>
<div>
peanuts</div>
<div>
thinly sliced red onion</div>
<div>
cilantro</div>
<div>
sriracha </div>
</div>
<br /></td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>Heat a large, heavy-bottomed pot over medium heat, and add about a tablespoon of coconut oil. Add eggplant and mushrooms, and cook until tender but not super soft and squishy, about 5 minutes, sprinkle with salt and pepper. Remove from pot and set aside.<br />
<br />
Add another tablespoon coconut oil, and add chicken, lemongrass, and lime leaves. Cook until chicken is just about cooked through, and add shallots, garlic and red onion and a pinch of salt. Cook a few more minutes, until the onions/garlic are cooked and fragrant, but be careful to not burn.<br />
<br />
Stir in spices (curry through cumin) and cook another minute or so, until fragrant (again, being careful not to burn).<br />
<br />
Add coconut milk, water, pumpkin, and cauliflower, and stir to combine. Bring to a boil, then turn down to simmer and remove the lemongrass and lime leaves.<br />
<br />
Add back in eggplant and mushrooms, plus a squirt of sriracha and soy sauce, and chickpeas. Simmer for about 30 minutes to an hour. Stir in lime juice shortly before serving (and add more salt and pepper to taste).<br />
<br />
Serve over coconut rice with quick pickled baby bok choi (below), peanuts, thinly sliced red onion, cilantro, and sriracha to taste.<br />
<br /></td></tr>
</tbody></table>
<div style="color: #555555; font-family: "Century Gothic", sans-serif; font-size: 13.2px; text-align: justify;">
<div style="text-align: center;">
<span style="color: #333333; font-family: "century gothic" , serif;"><span style="font-size: 12px; letter-spacing: 2px; text-transform: uppercase;"><b>Quick Pickled baby bok choi</b></span></span></div>
<div style="text-align: center;">
<br /></div>
</div>
<table style="color: #555555; font-family: "Century Gothic", sans-serif; font-size: 13.2px; text-align: justify;"><tbody>
<tr><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>1 cup white vinegar<br />
2 tablespoons sugar<br />
2 baby bok choi, sliced thin (everything<br />
from bulb to leaves)<br />
<br />
<br />
<br />
<br /></td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>In a medium sized bowl or large jar, stir together vinegar and sugar, and add bok choi, submerging it in the liquid. Let sit for at least 30 min.<br />
<div>
<br /></div>
</td></tr>
</tbody></table>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-19464979605458817292017-06-29T10:56:00.000-07:002018-10-18T14:08:07.364-07:00Passionate Palmer Pops | Popsicle Week 2017<img alt="Passionate Palmer Pops | Popsicle Week 2017 // LOVES FOOD, LOVES TO EAT" src="https://photos.smugmug.com/Food/BLOG-2017/i-fFttZqM/0/eac97b32/X2/IMG_7427-X2.jpg" title="Passionate Palmer Pops | Popsicle Week 2017 // LOVES FOOD, LOVES TO EAT" /><span style="font-family: inherit;">It’s Wit and Vinegar’s WORLD FAMOUS POPSICLE WEEK! The hottest (yet, chilliest/chillest) week of the year! Check out the<a href="http://witandvinegar.com/popsicleweek" target="_blank"> 2017 popsicle week page</a> for a plethora of pops. Some are covered in toasted marshmallow (!), some are made with pudding, others are boozy and fruity, a few have chunks of cake in them. And this, my friends, is mine: The Passionate Palmer Pop™. </span><br />
<a name='more'></a><br />
<span style="font-family: inherit;"><br /></span><img alt="Passionate Palmer Pops | Popsicle Week 2017 // LOVES FOOD, LOVES TO EAT" src="https://photos.smugmug.com/Food/BLOG-2017/i-pThtNRb/0/5f3fd031/X2/IMG_7406-X2.jpg" title="Passionate Palmer Pops | Popsicle Week 2017 // LOVES FOOD, LOVES TO EAT" />
<span style="font-family: inherit;">It’s a sordid love affair, a steamy (yet frosty) summer romance between everyone’s favorite non-alcoholic drink named after a golfer, the Arnold Palmer, and the tangy sweet tropical seductress, Passionfruit. We’re talkin’ sweet and sour, sticky and melty, and as refreshing as a glass of iced tea on a hot summer day. We have intrigue. We have temptation. We have PASSION. And tea and lemon. We have passionfruit Arnold Palmers (tea + lemonade combo) in one cool, frozen package. </span><br />
<span style="font-family: inherit;"><br /></span><img alt="Passionate Palmer Pops | Popsicle Week 2017 // LOVES FOOD, LOVES TO EAT" src="https://photos.smugmug.com/Food/BLOG-2017/i-VnLp3Zn/0/76113d1e/X2/IMG_7435-X2.jpg" title="Passionate Palmer Pops | Popsicle Week 2017 // LOVES FOOD, LOVES TO EAT" />
<span style="font-family: inherit;">My sister and I were throwing out popsicle flavor ideas, and when we landed on passionfruit Arnold Palmers, and the name Passionate Palmers, we laughed hysterically. Partially because we think we’re hilarious no matter what we say, but mostly because we had an 8th grade teacher named Mrs. Palmer, who also happened to be the mom of one of my best friends growing up. Like the true middle schoolers we are at heart, it’s just funny saying passionate + a teacher’s name. RIGHT!? (Is this the part where we make the calculator say boobs*?) #growupalready. </span><br />
<span style="font-family: inherit;"><br /></span><img alt="Passionate Palmer Pops | Popsicle Week 2017 // LOVES FOOD, LOVES TO EAT" src="https://photos.smugmug.com/Food/BLOG-2017/i-Gk6RtLJ/0/39d8dde6/X2/IMG_7422-X2.jpg" title="Passionate Palmer Pops | Popsicle Week 2017 // LOVES FOOD, LOVES TO EAT" />
<span style="font-family: inherit;">I had to search pretty far and wide to find any sort of passionfruit anything. Seattle has no passion. When I was about to give up, I got over my hating-tourist-season-at-the-market infliction, and tried Pike Place Market, and of course, found everything I needed: frozen passion fruit pulp and whole passionfruit fruits. The whole passionfruit is fun because it adds some fresh flavor and the cute crunchy seeds, but if you can’t find them, the frozen pulp will do. I found mine at the Mercado Latino, the Latin grocery at Pike Place. When it doubt, try a Hispanic/ Latin grocery. I used the Goya brand frozen pulp, which is 100% passion fruit pulp (no sweetener, etc). If you can’t find that, my next suggestion would be passionfruit nectar or juice (Goya also has one, or try a Hawaiian brand—look for lilikoi instead of passionfruit), but don’t add extra sweetener to the pops, as those drinks are usually pretty sweet. And if all of the above fails, and you live in a passionless pit, I think pureed mango would be pretty good here too! </span><br />
<span style="font-family: inherit;"><br /></span><img alt="Passionate Palmer Pops | Popsicle Week 2017 // LOVES FOOD, LOVES TO EAT" src="https://photos.smugmug.com/Food/BLOG-2017/i-M8SnC77/0/a136d3c5/X2/IMG_7426-X2.jpg" title="Passionate Palmer Pops | Popsicle Week 2017 // LOVES FOOD, LOVES TO EAT" />
<span style="font-family: inherit;">Don’t forget to visit Billy’s #popsicleweek page to enjoy fun pops all summer long!</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "century gothic" , serif;"><span style="font-size: 12px; letter-spacing: 2px; text-transform: uppercase;"><b>Passionate Palmer pops (passionfruit arnold palmer popsicles) </b></span></span></div>
<div style="text-align: center;">
<i>Makes ~10 standard sized popsicles</i></div>
</div>
<table><tbody>
<tr><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>
2 cups water<br />
4 tea bags <i>(basic black tea, like Lipton)</i><br />
1/2 cup fresh lemon juice <i>(from approx. </i><br />
<i>2 whole lemons)</i><br />
2 tablespoons maple syrup<br />
2/3 cup frozen passionfruit puree/ pulp<br />
2 whole passionfruit<br />
<br />
<br />
<br />
<br />
<br /></td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>
Boil water, then steep tea bags for about 10 minutes, until you have a dark, strong tea (but not like, impossible to consume dark). You can either simmer the bags in a pot with the water, or just boil, remove from heat, and steep, covered. Chill tea until cool (in refrigerator, or over an ice bath).<br />
<br />
While tea is chilling, cut open both whole passionfruit, and scoop the insides (seeds and all, they’re edible!) into the bottom of each of your popsicle molds. Freeze until solid, about 20 minutes. <br />
<br />
Add lemon juice, maple syrup, and passionfruit puree to chilled tea (Note: the frozen passionfruit comes pretty solid. To use it, I first broke it up and added it, with a splash of water, to the blender, just to get it to loosen up to a thick soft-serve, sorbet like consistency. You could also just try thawing it like a normal patient person). Whisk or stir until combined. Taste, and add more maple syrup as needed (depending on how sour/tangy versus sweet you like it).<br />
<br />
Pour mixture into popsicle molds, over frozen passionfruit. Insert sticks and freeze until solid.</td></tr>
</tbody></table>
<table><tbody>
<tr><td style="width: 321.5px;" valign="top"><br /></td><td style="width: 321.5px;" valign="top"><span style="background-color: white; color: #555555; font-family: "century gothic" , sans-serif; font-size: 13.199999809265137px; text-align: justify;"><br /></span></td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">*Speaking of 8th grade and boobs... my mom, sister, and I recently </span>reminisced<span style="font-family: inherit;"> about the time I tried to stuff my bra (with wadded up tissues) for a middle school dance, and as my friend and I were </span>leaving the house<span style="font-family: inherit;">, my mom SO EMBARRASSINGLY, IN FRONT OF MY FRIEND, told me to take it out! I died a thousand angsty deaths. But in hindsight, I think she did me a huge favor: </span><br />
<span style="font-family: inherit;"> <b>Amanda:</b> How'd you know she stuffed? Were they too big?</span><br />
<span style="font-family: inherit;"> <b>Mom: </b>No, they were just super lumpy and weird shaped!</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Passionate Palmer Pops | Popsicle Week 2017 // LOVES FOOD, LOVES TO EAT" src="https://photos.smugmug.com/Food/BLOG-2017/i-j9v9Mrp/0/375b9d07/X2/IMG_7439-X2.jpg" title="Passionate Palmer Pops | Popsicle Week 2017 // LOVES FOOD, LOVES TO EAT" />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-27732433835583491032017-06-12T07:30:00.000-07:002018-10-18T14:10:11.069-07:00Father's Day Waffles with Cardamom-Vanilla Strawberry Rhubarb Compote & Whipped Coconut Cream<img alt="Father's Day Waffles with Strawberry Rhubarb Compote & Whipped Coconut Cream // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-Hfhv88X/0/14ecf337/X2/IMG_7359-X2.jpg" title="Father's Day Waffles with Strawberry Rhubarb Compote & Whipped Coconut Cream // Loves Food, Loves to Eat" /><span style="font-family: inherit;">My dad occasionally visits me in my dreams. In the beginning, I had these dreams much more frequently. They’re so vivid and real, he’s so vivid and real, that in the rawness of fresh grief, they were devastating to wake from. My dad has been gone almost three years (this August) and while I still wake tearful, with the scar of loss newly opened once more, his dream visits have started to feel like something else. Like a gift. Like an extra, stolen moment of time I get to spend with my dad, however fleeting. </span><br />
<a name='more'></a><br />
<span style="font-family: inherit;"><br /></span><img alt="Father's Day Waffles with Strawberry Rhubarb Compote & Whipped Coconut Cream // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-KPmWzCg/0/e4ed69e4/XL/IMG_7386-XL.jpg" title="Father's Day Waffles with Strawberry Rhubarb Compote & Whipped Coconut Cream // Loves Food, Loves to Eat" />
<span style="font-family: inherit;">Earlier this week, just before I woke, I dreamt that we were in the kitchen, talking. He was bebopping around, stirring this and tasting that, as he was wont to do, and we just chatted, about nothing significant. He was there, his face, his personality, his voice. He was real and alive. And then I woke up. I hadn’t had one of these visits in a while, and my morning got off to a rough and fuzzy start, as I tried to go to back to sleep, to will him to return, with tears on my cheeks. But he didn’t return, and I eventually embraced his gift for what it was, got up and took a cup of coffee and the cat outside to the patio. And there, I noticed a tiny bit of green popping out of the dirt for the first time—one of the irises my mom dug up from my childhood home had finally started to grow… I had almost given up hope! Those irises were my dad’s favorite flowers. An absolute gift indeed. </span><br />
<span style="font-family: inherit;"><br /></span><img alt="Father's Day Waffles with Strawberry Rhubarb Compote & Whipped Coconut Cream // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-4xpsKcK/0/a15ffc5e/XL/IMG_7362-XL.jpg" title="Father's Day Waffles with Strawberry Rhubarb Compote & Whipped Coconut Cream // Loves Food, Loves to Eat" />
<span style="font-family: inherit;">A month ago, I suggested a revolution: waffle brunches for Father’s Day! So here I am, carrying the torch. My dad would have loved nothing more than waffles and a big bouquet of freshly cut flowers on his special day. These waffles are pretty simple and straightforward, with the addition of whipped egg whites which make them a bit lighter and more airy. I think there are two kinds of waffle people: the ones who like a big, tall Belgian waffle with large deep holes and crisp exterior, and the ones who like a thin, light, slightly crisp on the outside but mostly chewy waffle, with lots of tiny holes. I’m the latter, and so are these waffles. If you’re in waffle camp #1, feel free to sub in your favorite waffle recipe as the base. Regardless, we’re topping them with a rhubarb and strawberry compote, flavored with cardamom and vanilla, and a big dollop of coconut whipped cream, because we’re either sharing these with dads or, for any number of reasons, eating our feelings on Father’s Day, and either option calls for a big dollop of whipped cream. </span><br />
<span style="font-family: inherit;"><br /></span><img alt="Father's Day Waffles with Strawberry Rhubarb Compote & Whipped Coconut Cream // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-Dh8RZ8Q/0/b4564c2c/XL/IMG_7382-XL.jpg" title="Father's Day Waffles with Strawberry Rhubarb Compote & Whipped Coconut Cream // Loves Food, Loves to Eat" />
<br />
<div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "century gothic" , serif;"><span style="font-size: 12px; letter-spacing: 2px; text-transform: uppercase;"><b>Father's Day waffles </b></span></span><br />
<span style="color: #333333; font-family: "century gothic" , serif;"><span style="font-size: 12px; letter-spacing: 2px; text-transform: uppercase;"><b>with strawberry rhubarb compote & whipped coconut cream </b></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><i><span style="font-family: inherit;">Waffle recipe adapted from <a href="http://www.marthastewart.com/338522/waffles" target="_blank">here</a>. Makes 4-6 waffles (I have <a href="https://www.amazon.com/Cuisinart-WMR-CA-Round-Classic-Waffle/dp/B00006JKZN" target="_blank">this waffle iron</a>).</span><span style="font-family: inherit;"></span></i></span><br />
<i>Notes: the coconut milk needs to chill overnight before whipping the cream, so be sure to get a head start. </i></div>
</div>
<table><tbody>
<tr><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>
1 cup all purpose flour<br />
1.5 T sugar<br />
1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1 cup almond milk<br />
2 large eggs, separated<br />
4 T melted butter (unsalted)<br />
<br />
To serve:<br />
Maple syrup or honey<br />
Strawberry Rhubarb Compote (below)<br />
Whipped coconut cream (below)<br />
finely chopped pistachios<br />
<br />
<br />
<br /></td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>
In a large bowl, whisk together flour, sugar, baking powder, and salt. In a smaller bowl, whisk together milk and egg yolks. Pour wet ingredients into dry, and gently stir, don’t over mix. Add butter, and gently stir to combine, again, don’t over mix—it’s ok if there are a few lumps. In a separate, clean bowl, with an electric mixer, beat egg whites until peaks form, and very gently fold into batter. Let rest while waffle iron heats up. Cook waffles according to waffle iron instructions.<br />
<br />
To serve, top with a drizzle of syrup or honey, a big spoonful of the compote and coconut cream, and a sprinkle of pistachios.<br />
<br /></td></tr>
</tbody></table>
<div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "century gothic" , serif;"><span style="font-size: 12px; letter-spacing: 2px; text-transform: uppercase;"><b>whipped coconut cream </b></span></span></div>
<div style="text-align: center;">
<i>Notes: the unopened can of coconut milk needs to chill overnight so the cream fully separates from the liquid, so be sure to get a head start. </i></div>
</div>
<table><tbody>
<tr><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>
1 can full fat coconut milk<br />
1 T powdered/confectioners sugar<br />
<br />
<br />
<br />
<br />
<br /></td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>Place can, unopened, in fridge overnight. When ready to make, open can, and drain the liquid + scoop out the solid cream, being careful not to mix with the liquid. Add the solid cream to a bowl or stand mixer, and beat on high until light peaks form. Add sugar, and beat until combined.<br />
<div>
<br /></div>
<br /></td></tr>
</tbody></table>
<div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "century gothic" , serif;"><span style="font-size: 12px; letter-spacing: 2px; text-transform: uppercase;"><b>strawberry rhubarb compote with cardamom and vanilla </b></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><i><span style="font-family: inherit;">Fills 2 pint jars </span></i></span></div>
</div>
<table><tbody>
<tr><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>
4 cups sliced/chopped rhubarb <i>(about 5 big stalks)</i><br />
1 cup sliced strawberries<br />
Scant 1/2 cup brown sugar<br />
1 teaspoon vanilla <i>(I used vanilla paste)</i><br />
4 cardamom pods—<i>shell and lightly </i><br />
<i>grind the inner parts </i><i>(with mortar </i><br />
<i>and pestle)</i><br />
Pinch salt<br />
Juice from 1 baby lemon <i>(or 1/2 regular sized lemon)</i><br />
<br />
<br />
<br /></td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>Add all ingredients to a pot over medium heat. Stir to combine, and let cook until everything starts to soften and break down, about 5 minutes. Cover, and lower heat to simmer for about 5-10 minutes, until you have a loose jammy consistency.<br />
<br />
Use right away warm, or remove from heat, cool to room temp, put in jars, and store in refrigerator.<br />
<div>
<br /></div>
<br /></td></tr>
</tbody></table>
<br />
<img alt="Father's Day Waffles with Strawberry Rhubarb Compote & Whipped Coconut Cream // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-shw7HRJ/0/f66f9095/XL/IMG_7366-XL.jpg" title="Father's Day Waffles with Strawberry Rhubarb Compote & Whipped Coconut Cream // Loves Food, Loves to Eat" />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-65777727891491682002017-05-13T17:02:00.000-07:002018-10-18T14:10:24.436-07:00Coconut Lime Scone Loaf with White Chocolate and Mac Nuts<img alt="Coconut Lime Scone Loaf with White Chocolate and Mac Nuts // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-q6PSLNX/0/c06e3031/X2/IMG_7333-X2.jpg" title="Coconut Lime Scone Loaf with White Chocolate and Mac Nuts // Loves Food, Loves to Eat" /><span style="font-family: inherit;">Let me be clear: this is not a Mother’s Day post (sidenote, happy Mother’s Day, mom!). This recipe isn’t for Mother’s Day. You can, of course, make it for a mom, but you can also make it for yourself (you can enjoy it even if you’re a dad, a cat-mom, a dog-mom, a non-binary non parent, an LGBTQ teen, a single dude who loves video games, a dude married to a dude, a woman in a long-term relationship who may or may not want to get married and has decided she doesn't want kids, a pregnant lady, a DINK couple, etc!), and you can also make your mom a big spicy pan of enchiladas if that’s what she’s into. Because moms, like all human women (and like all of the humans mentioned above, plus more... all the humans, even!), are complex creatures who don’t fit into one mold.</span><br />
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I<a href="http://lovesfoodlovestoeat.blogspot.com/2015/05/tiki-party_4.html" target="_blank">’ve said it before and I’ll say it again</a>, my mom has a taco tooth, not a sweet tooth, and would much prefer something savory over something sweet. When I was growing up, my dad would whip up some waffles… while my mom chowed down on a leftover taco, cold from the fridge. That’s how she rolls. All this is to say, one: my mom gives absolutely zero fucks #shedowhatshewant, and two: let’s stop gendering food. Sure, moms might like flowers and scones, but they also might like a big bloody steak with a glass of whiskey or something smothered in some goddamn hot sauce. Just as dads might want sweets and waffles and fresh flowers on the daily (like my dad did). Based on my observations of brunch ordering habits, most of my women friends prefer breakfast sandwiches with runny eggs and bacon, over fruity French toast. As far as I know (and of course, only with an outsider’s perspective/cat-mom perspective, so I might be wrong), having a baby and parenting a child doesn’t make all the women suddenly crave pink breakfast food.</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Coconut Lime Scone Loaf with White Chocolate and Mac Nuts // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-SdJsCmD/0/644a4eb9/X2/IMG_7328-X2.jpg" title="Coconut Lime Scone Loaf with White Chocolate and Mac Nuts // Loves Food, Loves to Eat" />
<span style="font-family: inherit;">I’d like to make a proposal: food blogs filled with meaty, spicy, savory recipe roundups on Mother’s Day, and waffle brunches on Father’s Day. Ok, so now, to the part where I look like a total hypocrite because this isn’t a recipe for something meaty and spicy and savory. Here’s a scone thing! We can start the revolution on Father’s Day.</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Coconut Lime Scone Loaf with White Chocolate and Mac Nuts // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-DHfWGh6/0/f363cc37/X2/IMG_7331-X2.jpg" title="Coconut Lime Scone Loaf with White Chocolate and Mac Nuts // Loves Food, Loves to Eat" />
<span style="font-family: inherit;">I didn’t intend to have this post coincide with Mother’s Day, but I saw both <a href="http://mynameisyeh.com/" target="_blank">Molly Yeh (My Name is Yeh)</a> and Food52 post pics of Molly’s scone loaf on Instagram this week, and I just had to make it because LOOK AT IT. It’s a scone! In a loaf! So I had to make it and then I had to post it, and it just so happens to be on Mom’s Day weekend. If I was having Mother’s Day brunch with my mom, though, we’d probably have breakfast burritos with tons of salsa. She’d be real PO’d if I only showed up with scones. (ha, remember saying PO’d? lolol).</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Coconut Lime Scone Loaf with White Chocolate and Mac Nuts // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-TbRpBvF/0/191046d6/X2/IMG_7322-X2.jpg" title="Coconut Lime Scone Loaf with White Chocolate and Mac Nuts // Loves Food, Loves to Eat" />
<span style="font-family: inherit;">I changed up the flavor profile of this scone loaf (Molly uses marzipan and dark chocolate) to better match what I had on hand and because I thought maybe tropical-ish flavors would coax the sun back out of its cloudy, rainy hiding place. This recipe is adapted from Food 52’s post, but I also share custody of <a href="http://mynameisyeh.com/cookbook/" target="_blank">Molly’s book</a>, Molly on the Range, with my sister, and I highly recommend getting it. It’s one of the most creative yet accessible yet adorable plus delicious cookbooks I’ve picked up in a long while.</span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="color: #333333; font-family: "century gothic" , serif;"><span style="font-size: 12px; letter-spacing: 2px; text-transform: uppercase;"><b>Coconut Lime Scone Loaf (with white chocolate & Mac nuts)</b></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><i><span style="font-family: inherit;">Adapted from <a href="https://food52.com/recipes/70764-molly-yeh-s-dark-chocolate-marzipan-scone-loaf" target="_blank">here</a> </span>and<span style="font-family: inherit;"> <a href="http://mynameisyeh.com/cookbook/" target="_blank">here</a></span></i></span><br />
<i>Notes: I used this almond-coconut milk, but I think canned coconut milk or regular almond milk would do the trick, or you could simply use heavy cream. I also accidentally used 1 full cup (rather than 3/4 cup) of butter and it turned out awesome, so choose your own adventure. </i></div>
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1 packed teaspoon lime zest (+ 1 teaspoon for top)<br />
1 tablespoon powdered sugar<br />
½ cup chopped macadamia nuts<br />
½ cup white chocolate chips<br />
1 cup dried coconut flakes (unsweetened)<br />
2 cups all-purpose flour<br />
1 tablespoon baking powder<br />
½ teaspoon salt<br />
2 tablespoons granulated (white) sugar<br />
(+ 1 teaspoon for top)<br />
¾ cup cold unsalted butter, cut into 1/2-inch cubes<br />
2 large eggs<br />
½ cup coconut milk<br />
1 teaspoon coconut extract<br />
<br />
Glaze<br />
¾ cup powdered sugar<br />
1 tablespoon lime juice<br />
Splash coconut extract<br />
Pinch fresh grated nutmeg<br />
<br />
<br /></td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>
Heat oven to 400° F.<br />
<br />
Line an 8 x 4-inch loaf pan with parchment paper, leaving 1-inch over-hang (or grease pan really well).<br />
<br />
In a small bowl, toss together the 1 teaspoon lime zest with the powdered sugar, so that the sugar coats the lime and it doesn’t clump together. Add the nuts, chocolate chips, and coconut, and set aside.<br />
<br />
In a large bowl, whisk together flour, baking powder, salt, and 2 tablespoons of the granulated sugar. Add cubed butter and, using a pastry blender, cut in and mix until butter is roughly pea-sized. Stir in zest/nut/coconut/chocolate.<br />
<br />
In a small bowl, whisk together the eggs, coconut milk, and extract and add to the dry ingredients. Stir until just combined.<br />
<br />
Scoop the mixture into the prepared loaf pan and evenly spread. In a tiny bowl or measuring cup, stir together (or mix using fingers) remaining 1 teaspoon sugar and 1 teaspoon lime zest, and sprinkle evenly on top.<br />
<br />
Bake until deep golden brown on top and “firm when you poke it with your finger, with no squishy give,” approx. 40-45 minutes total. Check at 30 minutes in, and cover top loosely with foil if it looks too dark (any white chocolate chips near the surface might burn). Cool in the pan on a wire rack for 10 minutes. Remove using the parchment overhang, or gently turning upside down against rack.<br />
<br />
To make glaze, whisk together ingredients, and drizzle over cooled loaf.<br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-23635492352841678512017-04-15T16:42:00.001-07:002018-10-18T14:10:36.651-07:00Crispy Cracker Coconut Mounds<img alt="Loves Food, Loves to Eat // Crispy Cracker Coconut Mounds" src="https://photos.smugmug.com/Food/BLOG-2017/i-FrQ7q5b/0/X2/IMG_7294-X2.jpg" title="Loves Food, Loves to Eat // Crispy Cracker Coconut Mounds" />Alternate title: Dipping Things in Chocolate is Hard.<br />
<br />
I recently learned that the reason a lot of people don’t like coconut (according to two people I know who don’t like coconut) is the texture. I don’t really get it. Do these people just not like sweetened shredded coconut? What about desiccated? What about fresh? Or big dry flakes? I feel like there are way too many coconut types and applications to just give it a blanket dislike. I’m the kind of person who loves coconut, both in flavor and texture. I truly think it makes everything better. I was the kid who wished for Almond Joys at Halloween, who requested chocolate cake with coconut pecan frosting for every birthday, and who poked a hole in the bottom of every chocolate in the box, until I found the coconut one. I’m that person.<br />
<a name='more'></a><br />
<img alt="Loves Food, Loves to Eat // Crispy Cracker Coconut Mounds" src="https://photos.smugmug.com/Food/BLOG-2017/i-VWZ7fR3/0/X2/IMG_7299-X2.jpg" title="Loves Food, Loves to Eat // Crispy Cracker Coconut Mounds" />
<br />
These little treats taste a lot like an Almond Joy—gooey sticky sweet coconut filling, crunchy almonds, and a chocolate shell. But then there’s the added salty, buttery crunch of the Ritz cracker, just for fun. I was originally planning on making little shortbread egg-shaped cookies, then doing the topping and the chocolate coating, but got lazy. Hence the Ritz. I’m pretty ok with it though, these fun treats are tasty and come together in a snap, and I actually really like the flavor of the Ritz here. The hardest part is the chocolate. Why is it so hard to get a nice, even, smooth shell? In my mind, these were the perfect little mounds, with perfectly smooth chocolate. What are your chocolate-dipping secrets? Tips? Tricks?<br />
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<img alt="Loves Food, Loves to Eat // Crispy Cracker Coconut Mounds" src="https://photos.smugmug.com/Food/BLOG-2017/i-bTZ7dRn/0/X2/IMG_7307-X2.jpg" title="Loves Food, Loves to Eat // Crispy Cracker Coconut Mounds" />
Oh well, I suppose I’ll never be a professional chocolate dipper. Sigh.<br />
<br />
<img alt="Loves Food, Loves to Eat // Crispy Cracker Coconut Mounds" src="https://photos.smugmug.com/Food/BLOG-2017/i-xx5Br99/0/X2/IMG_7302-X2.jpg" title="Loves Food, Loves to Eat // Crispy Cracker Coconut Mounds" />
I’m calling these Coconut Mounds, because that’s what they are and I couldn’t think of a more appropriate name, but it’s kind of silly, because as we all know, Almond Joys have nuts, and Mounds don’t. But these do. It’s a confusing world we live in.<br />
<br />
<img alt="Loves Food, Loves to Eat // Crispy Cracker Coconut Mounds" src="https://photos.smugmug.com/Food/BLOG-2017/i-jV47PRZ/0/X2/IMG_7309-X2.jpg" title="Loves Food, Loves to Eat // Crispy Cracker Coconut Mounds" />
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<div style="text-align: center;">
<b><span style="color: #333333; font-family: "century gothic" , serif; font-size: 12px; letter-spacing: 2px; line-height: normal; margin: 0px; padding: 0px; text-transform: uppercase;">Crispy Cracker Coconut Mounds</span></b></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><i>Makes approx 15.</i></span><br />
<i><span style="font-family: inherit;">Note: I also made a batch using almond-based non-dairy cream cheese, which were excellent, but did need a bit of flour to thicken up the mixture enough to scoop.</span></i></div>
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<span style="font-family: inherit;">4 oz cream cheese (half a brick)</span><br />
1 cup confectioners / powdered sugar<br />
1 teaspoon vanilla extract<br />
1 cup sweetened shredded coconut<br />
1/2 cup chopped almonds (I use roasted salted)<br />
Ritz-type crackers<br />
3/4 cup semisweet chocolate chips + a tiny bit of coconut oil<br />
<br />
<br /></td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>
Mix together cream cheese and powdered sugar (with stand or hand mixer) until combined and creamy. Add vanilla, and mix. Stir in coconut and nuts. If mixture seems super soft and too loose, you can either add a tad of flour and stir to combine, or pop in the freezer or fridge for a few minutes.<br />
<br />
Scoop mixture onto Ritz crackers (I used a 1.5 tablespoon scoop, not filled all the way) in mounds<br />
<br />
Melt chocolate in microwave, with just a bit (1.5 teaspoon -ish) of coconut oil, just to thin it<br />
<br />
Dip mounds in chocolate, being careful to not dislodge mound from cracker<br />
<br />
<span style="font-family: inherit;">Chill to harden chocolate, can be stored in fridge</span></td></tr>
</tbody></table>
<br />
<img alt="Loves Food, Loves to Eat // Crispy Cracker Coconut Mounds" src="https://photos.smugmug.com/Food/BLOG-2017/i-tMsdnBc/0/X2/IMG_7306-X2.jpg" title="Loves Food, Loves to Eat // Crispy Cracker Coconut Mounds" />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-9704493261246068562017-03-21T02:00:00.000-07:002018-10-18T14:10:50.974-07:00White Bean Dip with Salsa Macha Swirl <div style="text-align: center;">
<span style="font-family: inherit;"><i>Thanks to <a href="http://www.goodhealthsnacks.com/" target="_blank">Good Health Snacks</a> for providing chips and inspiration for this post! </i></span></div>
<span style="font-family: inherit;"><br /></span><img alt="White Bean Dip with Salsa Macha Swirl \\ Loves Food, Loves to Eat #enjoygooddipping" src="https://photos.smugmug.com/Food/BLOG-2017/i-jPTVzRf/0/X2/IMG_7273-X2.jpg" title="White Bean Dip with Salsa Macha Swirl \\ Loves Food, Loves to Eat #enjoygooddipping" />
<span style="font-family: inherit;">I’ve tried two new things this March!</span><br />
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The first is March Madness. I had never filled out a bracket before because I care approximately negative zero percent about watching college and/or professional basketball. I should like it, but I’m just not that into it. Here’s my history with basketball: when I was in 5th or 6th grade, all I wanted in life was a Space Jam basketball, and I got one for Christmas (along with a black bomber style jacket with Looney Toons characters on the back, and fake brown leather sleeves. Around the same time, I had my first sort-of French kiss outside the gym during a high school basketball game…that my silly parents somehow let me go to unsupervised. But clearly that jacket was the hot fire, amiright!?). My Space Jam basketball was black and had the logo and characters painted on it. What I didn’t have was a basketball hoop. My dad installed one, nailed to a wooden post on the top, flat part of a sloping dirt and poky weed-covered hill on our country property. And every time I missed the backboard, I had to run down the little hill into a thorny thicket and hope the ball didn’t go into or under the barbed wire fence. I played basketball in school, from 5th-ish to 8th grade, and scored exactly once. When I was in high school, I was a basketball cheerleader for two years, and I became weirdly good at making three point shots. One time, at a basketball tournament in the middle of nowhere in Oregon, I won a 3-point contest at half time. In my cheerleading uniform. My prize was a two liter of soda. I’d like that to be my claim to fame, but literally no one has ever talked about it since basically the moment it happened. All of this is to say, I know about basketball. I don’t hate it? I don’t know.</span><br />
<span style="font-family: inherit;"><br /></span><img alt="White Bean Dip with Salsa Macha Swirl \\ Loves Food, Loves to Eat #enjoygooddipping" src="https://photos.smugmug.com/Food/BLOG-2017/i-qxW52gk/0/X2/IMG_7281-X2.jpg" title="White Bean Dip with Salsa Macha Swirl \\ Loves Food, Loves to Eat #enjoygooddipping" />
<span style="font-family: inherit;">So this year, for the first time, I’m participating in March Madness at work. And while I haven’t watched one game, my competitive spirit has taken over, and I’m checking the leaderboard constantly. If my team makes it to the end, I might even tune in to a game. We’ll see.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The second new-to-me thing of the month is salsa macha! I had it for the first time at a restaurant a couple weeks ago, and fell in love. If you’re not familiar: it’s an oily paste of ground dried chilis, nuts, garlic, and sesame seeds… things I never would have thought to combine. It has a unique nutty-smoky (but not spicy!) flavor.</span><br />
<span style="font-family: inherit;"><br /></span><img alt="White Bean Dip with Salsa Macha Swirl \\ Loves Food, Loves to Eat #enjoygooddipping" src="https://photos.smugmug.com/Food/BLOG-2017/i-mxk3mbB/0/X2/IMG_7290-X2.jpg" title="White Bean Dip with Salsa Macha Swirl \\ Loves Food, Loves to Eat #enjoygooddipping" />
<span style="font-family: inherit;">When I saw that <a href="http://www.goodhealthsnacks.com/" target="_blank">Good Health</a>’s Organic Black Bean and Rice Tortilla chips pair well with salsas and the like, I knew I had to try my hand at salsa macha. But then I read that their Sea Salt Eat Your Vegetables chips pair best with hummus-type dips, I decided to kill two birds with one stone, and make a creamy white bean dip swirled with oily salsa macha. The bean dip has lemon for acidic tang, and garlic for a slight bit of bite, but I kept it pretty mild, compared to other white bean dips out there, since we’re topping it with salsa macha and I wanted the flavors to jive. The combo is really, really good. Even if my team loses the sports thing, I’ll consider myself a winner (I’d like my coworkers to consider me a winner as well, since we put money on this).</span><br />
<span style="font-family: inherit;"><br /></span><img alt="White Bean Dip with Salsa Macha Swirl \\ Loves Food, Loves to Eat #enjoygooddipping" src="https://photos.smugmug.com/Food/BLOG-2017/i-ksNZRkG/0/X2/IMG_7288-X2.jpg" title="White Bean Dip with Salsa Macha Swirl \\ Loves Food, Loves to Eat #enjoygooddipping" />
<span style="font-family: inherit;">March Madness. Good Health chips. Creamy white bean dip with salsa macha swirls. This is essentially the chip and dip version of winning a 3-point contest in a cheerleading uniform with a Space Jam basketball.</span><br />
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<div style="text-align: center;">
<b><span style="color: #333333; font-family: "century gothic" , serif; font-size: 12px; letter-spacing: 2px; line-height: normal; margin: 0px; padding: 0px; text-transform: uppercase;"><br /></span></b>
<b><span style="color: #333333; font-family: "century gothic" , serif; font-size: 12px; letter-spacing: 2px; line-height: normal; margin: 0px; padding: 0px; text-transform: uppercase;">White bean dip with salsa macha swirl</span></b></div>
<div style="text-align: center;">
<span style="font-family: inherit; text-align: start;"><i><span style="font-family: inherit;">Salsa Macha slightly adapted from <a href="http://www.feastingathome.com/salsa-macha-bowl/" target="_blank">this recipe</a></span></i></span><br />
<span style="font-family: inherit; text-align: start;"><i>This makes extra salsa macha, but not to worry, it’s fabulous on roasted vegetables, eggs, chips, tacos, a spoon… </i></span></div>
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<span style="font-family: inherit;"><b>White Bean Dip</b></span><br />
<span style="font-family: inherit;">2 cans of white beans (I like Great </span><br />
<span style="font-family: inherit;">Northern), drained and rinsed</span><br />
<span style="font-family: inherit;">2 cloves garlic, diced</span><br />
<span style="font-family: inherit;">¼ cup fresh lemon juice</span><br />
<span style="font-family: inherit;">¼ cup olive oil</span><br />
<span style="font-family: inherit;">1/8th teaspoon salt (plus more for </span><br />
<span style="font-family: inherit;">taste, as desired)</span><br />
<br />
<span style="font-family: inherit;"><b>Salsa Macha</b></span><br />
<span style="font-family: inherit;">1 cup olive oil</span><br />
<span style="font-family: inherit;">½ cup peanuts <i>(or almonds, if you’re </i></span><br />
<span style="font-family: inherit;"><i>allergic) </i>+ 1 tablespoon chopped for garnish</span><br />
<span style="font-family: inherit;">5-6 cloves garlic, chopped</span><br />
<span style="font-family: inherit;">5 mild dried Mexican chili peppers <i>(I </i></span><br />
<span style="font-family: inherit;"><i>used 4 guajillo peppers and 1 ancho, </i></span><br />
<span style="font-family: inherit;"><i>but feel free to add a spicy pepper into </i></span><br />
<span style="font-family: inherit;"><i>the mix),</i> stems and seeds removed, torn or </span><br />
<span style="font-family: inherit;">cut into smaller pieces</span><br />
<span style="font-family: inherit;">2 teaspoons apple cider vinegar</span><br />
<span style="font-family: inherit;">1 teaspoon salt</span><br />
<span style="font-family: inherit;">1 heaping tablespoon sesame seeds</span></td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>For the White Bean Dip</b></span><br />
<span style="font-family: inherit;">In food processor or high power blender, pulse together dip ingredients until smooth and creamy. Taste, and add more salt as needed. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>For the Salsa Macha</b></span><br />
<span style="font-family: inherit;">Heat a large, high-sided skillet over medium heat, and add olive oil. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Add 1/2 cup of peanuts and the garlic, and cook a couple of minutes, until lightly golden and fragrant. Add peppers, and cook another minute or two. Make sure garlic and nuts don’t burn. </span><br />
<span style="font-family: inherit;">Remove from heat, let cool about 10 minutes. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Add vinegar and salt, and a</span><span style="font-family: inherit;">dd to blender or food processor. Pulse until you have a well incorporated but slightly gritty paste. </span><br />
<span style="font-family: inherit;">Stir in sesame seeds. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">To serve, scoop dip into bowl, and top with a swirl of salsa macha. Add extra peanuts for garnish. Serve with Good Health chips!</span><br />
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<b style="font-family: inherit;">Wait, there's more! </b><span style="font-family: inherit;">#EnjoyDippingGood with these other tasty dips + </span><a href="http://www.goodhealthsnacks.com/" style="font-family: inherit;" target="_blank">Good Health</a><span style="font-family: inherit;"> chips! And thanks to Chicano Eats for hosting such a delish link party! </span><br />
<br />
<a href="http://sourthensweet.com/2017/03/21/chips-chimol-cheeriness/" target="_blank">Salvadoran Chimol</a> by Sour Then Sweet<br />
<a href="http://theblogbt.blogspot.com/2017/03/3DipsenMenosde5minutos.html" target="_blank">3 Dips en menos de 5 minutos</a> by The Blog By Taina<br />
<a href="http://www.bearsnunicornsla.com/tropicalsalsa" target="_blank">Mango & Pineapple Salsa</a> by BearsnUnicornsLA<br />
<a href="http://www.appeasingafoodgeek.com/roasted-red-pepper-thyme-and-goat-cheese-dip/" target="_blank">Roasted Red Pepper, Thyme, and Goat Cheese Dip</a> by Appeasing a Food Geek<br />
<a href="http://wp.me/p3DOG2-df" target="_blank">Poza Rica-Style Peanut and Chipotle Salsa</a> by Flan & Apple Pie<br />
<a href="http://witandvinegar.com/2017/03/sambal-tahini-carrot-dip.html" target="_blank">Sambal Tahini Carrot Dip</a> by Wit & Vinegar<br />
<a href="http://sundiegoeats.com/2017/03/21/charred-carrot-avocado-dip/" target="_blank">Charred Carrot and Avocado Dip</a> by Sun Diego Eats<br />
<a href="http://www.chicanoeats.com/chunkyguacamole" target="_blank">Chunky Guacamole</a> by Chicano Eats<br />
<span style="font-family: inherit;"></span><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-24812321723340925232017-03-09T10:43:00.003-08:002017-03-21T11:33:48.499-07:00Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta<img alt="Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-HhfZ2vq/0/X2/IMG_7216-X2.jpg" title="Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta // Loves Food, Loves to Eat" /><span style="font-family: inherit;">The last few weeks have been full of: cold but sunny blue skies, blooming cherry blossom trees, pouring rain, hail, and snow. The glimpse of clear-skied weather on the horizon, paired with an even more soggy dreary grey, has me longing for spring and summer so hard. I miss sitting on a patio, sipping a cool crisp white or rose as the sun sets. I miss using the grill and watching things grow in my garden bed. I miss jogging outside with bare arms. I miss sun ripened berries and stone fruits. Deargod I miss nectarines.</span><br />
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<span style="font-family: inherit;"><br /></span><img alt="Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-7tpM2Pt/0/X2/IMG_7258-X2.jpg" title="Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta // Loves Food, Loves to Eat" />
<span style="font-family: inherit;">How glorious does a picnic sound right now? Like a lazy, warm, afternoon picnic in a park, with a summery wine and a fresh, bright tasting sandwich, a few good friends or just a good book. SIGH. I’m so over winter right now.</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-t2strDg/0/X2/IMG_7243-X2.jpg" title="Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta // Loves Food, Loves to Eat" />
<span style="font-family: inherit;">These chicken salad pita sandwiches are inspired by a sandwich I like at a <a href="http://rainshadowmeats.com/" target="_blank">spot near my office</a>. Shredded roasted chicken is tossed in a tangy, lemony dressing, with briny capers, lots of fresh dill, and crunchy, salty pancetta, then rolled up in pita pocket with tangy Havarti and crispy peppery greens. This sandwich feels like sun and spring, even if your picnic is actually inside, in front of the fireplace.</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-8pqCFVx/0/X2/IMG_7259-X2.jpg" title="Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta // Loves Food, Loves to Eat" />
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<div style="text-align: center;">
<b><span style="color: #333333; font-family: "century gothic" , serif; font-size: 12px; letter-spacing: 2px; line-height: normal; margin: 0px; padding: 0px; text-transform: uppercase;"><br /></span></b>
<b><span style="color: #333333; font-family: "century gothic" , serif; font-size: 12px; letter-spacing: 2px; line-height: normal; margin: 0px; padding: 0px; text-transform: uppercase;">Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta</span></b></div>
<div style="text-align: center;">
<i>Makes 2 big sandwiches, 4 halves</i></div>
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<tr><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>
8 thin slices of pancetta <i>(you can usually get </i><br />
<i>at the deli counter—if you can’t find it, then </i><br />
<i>use 4 slices of regular bacon)</i><br />
5 oz crème fraiche <i>(approx. ½ cup plus </i><br />
<i>two tablespoons—the kind I buy comes </i><br />
<i>in a 5oz cup)</i><br />
1 tablespoon mayonnaise<br />
Juice from 1/2 lemon <i>(approx. 1 </i><br />
<i>overflowing tablespoon)</i><br />
Heaping tablespoon fresh dill, chopped<br />
2 tablespoons capers, plus splash of<br />
their brine/juice<br />
1 tablespoon finely diced red onion<br />
2 cups shredded, roasted chicken<br />
(<i>already cooked, I used a store bought </i><br />
<i>rotisserie chicken)</i><br />
Salt and black pepper, to taste<br />
2-4 slices Havarti cheese<br />
Handful of fresh greens <i>(I prefer the </i><br />
<i>peppery bite of arugula/spinach mix)</i><br />
2 pita pockets</td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>
First, cook pancetta in a skillet over medium heat, similar to how you cook bacon, until it’s crispy. Drain on a paper towel, set aside, and crumble once cool.<br />
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In the bottom of a medium-large bowl, whisk together crème fraiche, mayo, lemon juice, and dill. Stir in capers (with splash of juice) and onions. Add pancetta crumbles and chicken, and toss to coat. Add salt and pepper to taste (as well as more lemon or dill, as you wish).<br />
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Heat each pita pocket about 10-15 seconds in the microwave, until it’s pliable. I like to make pita pocket wraps… to do that, you slice open the top seam of the pita, fill it, and roll it into itself. You can <a href="https://www.youtube.com/watch?v=NvYVYwlcLBw" target="_blank">learn how on the internet</a>. You can also just cut in half and stuff each half.<br />
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First, put in 1-2 slices of havarti, depending on how much cheese you like, then a couple scoops of the chicken salad, a pile of the greens, and roll it up. Cut in half to serve.<br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-78019150564341896062017-03-03T11:48:00.000-08:002017-10-01T14:05:50.208-07:00Raw Layered Cashew Cheesecake<a href="https://amber.smugmug.com/Food/BLOG-2017/i-DZ7Cn8m/A"><img alt="" src="https://photos.smugmug.com/Food/BLOG-2017/i-DZ7Cn8m/0/O/BC7659F7-EE10-4D10-96C6-2D68DF8BB9DE.jpg" /></a><br />
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<span style="font-family: inherit;">A few months ago I decided to do the <a href="http://whole30.com/" target="_blank">Whole 30</a>. But really, I decided to do a Whole 5. If you don’t know about Whole 30, the gist is that it’s a 30-day elimination diet, wherein you don’t eat things that cause inflammation, including dairy, grains, legumes, processed sugar and maybe a few other things. Then at the end of the 30 days, you’re supposed to slowly add back in those items, which should help you find out if you have particular sensitivities. They can’t stress enough the importance of doing the entire 30 days, and they basically say you shouldn’t even bother doing just one week, because that’s not enough time for the toxins or whatever to leave your body.</span><br />
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<span style="font-family: inherit;">So all that being said, I decided to try it for 5 days. I wasn’t actually going for inflammation reduction or anything like that, I just wanted a short week-long reset. Forced focus on eating whole foods and vegetables. I sort of hated it, for a few reasons, including weird indigestion issues.</span><br />
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<span style="font-family: inherit;">I did, however, see one major benefit, even after only a few days: the puffiness under my eyes completely went away! </span><span style="font-family: inherit;">So since that little Whole 5 win, I’ve been looking into what food sensitivities can cause this, and a big one that came up is dairy. Obviously just going in and getting an allergy test would be the quickest, easiest solution, but instead I decided to try a series of ill-planned elimination diets. Ill-planned because A: I’m not doing it right… you’re supposed to cut everything out and then add it back in? I think? IDK, I’m the girl who did Whole 5. B: the same week I decided to take a dairy break, I ordered 4 pints of Jeni’s ice cream because FLASH SALE, so now that’s tempting me. Fortunately/unfortunately, I don’t think my problem is dairy. I’ve been off for a couple weeks and have noticed zero changes since cutting the cheese (ah! Haha. Ha.), and I noticed in just 3 days before. So, back to the drawing board / maybe I should just go get tested (is it sugar? Legumes? Is it gluten… please don’t say it’s gluten. If you know anything about this particular issue, let me know!!).</span><br />
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<span style="font-family: inherit;">But, the actual point of this post is that while off dairy, I made a raw, cashew-based cheesecake-like situation. I don’t even really care about cheesecake that much. I would even venture to guess that I sometimes go multiple years between bites of cheesecake. But suddenly my dairy elimination had me craving creamy treats. So I combined two recipes that I’ve drooled over since I first saw them: the <a href="http://www.ohladycakes.com/almost-raw-crunchy-caramel-slice/" target="_blank">almost raw caramel slice from Oh Lady Cakes</a>, and the <a href="https://www.mynewroots.org/site/2011/01/raw-cashew-dreamcake-2/" target="_blank">cashew dream cake from My New Roots</a>. So, we have a chewy nut-date crust, a tangy vanilla “cheesecake” layer, a light coconutty date-caramel layer, and some chocolate sauce.</span><br />
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<span style="font-family: inherit;"><b><span style="color: #333333; font-family: "century gothic" , serif; font-size: 12px; letter-spacing: 2px; line-height: normal; margin: 0px; padding: 0px; text-transform: uppercase;">Raw Layered Cashew "Cheesecake"</span></b></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">I wasn't planning on blogging this recipe, and I only took one pic, with my phone, but it was so easy to make and delish that I want to share. I won’t repost their full recipes here, because you can and should go to their sites for the clues. But here’s what I did, and I highly recommend you do the same, because this dessert is so, so good, whether or not you eat dairy.</span></span></div>
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<b style="font-family: inherit;">Crust:</b><span style="font-family: inherit;"> I followed </span><a href="https://www.mynewroots.org/site/2011/01/raw-cashew-dreamcake-2/" style="font-family: inherit;" target="_blank">My New Roots recipe</a><span style="font-family: inherit;"> for the nut-date crust, but used a combo of pistachios and walnuts. I would even recommend adding a pinch of cinnamon for a baklava-type flavor. I’m not sure how she filled up a 7-inch springform, because for me, this was the perfect amount for a tiny 4.5x4.5 ish casserole dish (with deep-ish sides). I lined the dish with parchment paper (because I was fresh out of plastic wrap) so that I could pop the whole cake out when it was ready. Worked like a charm.</span></div>
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<b style="font-family: inherit;">Filling:</b><span style="font-family: inherit;"> I soaked 1.5 cups of cashews (overnight). Then I used half of them in each layer.</span></div>
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<b style="font-family: inherit;">For the vanilla cheesecake layer</b><span style="font-family: inherit;">, I just halved the rest of the</span><a href="https://www.mynewroots.org/site/2011/01/raw-cashew-dreamcake-2/" style="font-family: inherit;" target="_blank"> ingredients</a><span style="font-family: inherit;"> (so, you’ll be blending up ¾ cup soaked cashews, juice of 1 lemon, ½ teaspoon vanilla, and 2 tbsp + 2 tsp of both melted coconut oil and honey). I scooped this filling onto the crust.</span></div>
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<b style="font-family: inherit;">For the date caramel layer</b><span style="font-family: inherit;">, I followed the </span><a href="http://www.ohladycakes.com/almost-raw-crunchy-caramel-slice/" style="font-family: inherit;" target="_blank">instructions</a><span style="font-family: inherit;">, with these exceptions: I used full-fat coconut milk instead of almond milk, and I used half the amount of dates. Not sure if my dates were bigger or not, but dates, while au-natural, still have a ton of sugar, and that seemed excessive to me (also, I didn’t even have that many dates), and it turned out perfect, so use your own judgement there. More dates might have made the consistency a bit firmer, but after a night in the freezer, it made no difference to me. I poured this layer (which was a bit runnier than the first) on top of the cheesecake layer. Then I covered the whole thing, and froze overnight.</span></div>
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<b style="font-family: inherit;">For the chocolate drizzle</b><span style="font-family: inherit;">, I followed the instructions in the </span><a href="http://www.ohladycakes.com/almost-raw-crunchy-caramel-slice/" style="font-family: inherit;" target="_blank">Oh Lady Cakes recipe</a><span style="font-family: inherit;">, but used super-dark cocoa powder, and also added a smidge of nut butter for funzies. I poured it on right when I pulled the cake out of the freezer, and because of the coconut oil, it hardened up to a nice little solid shell. I topped it with coconut flakes, let it sit for a few minutes and room temp, and then devoured slice by slice. </span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-64414449406316429152017-02-07T07:00:00.000-08:002017-03-21T11:33:23.016-07:00Cream Wafers with Grapefruit Blood Orange Filling<img alt="Cream Wafers with Grapefruit Blood Orange Filling \\ Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-jRRZK5M/0/X2/IMG_7208-X2.jpg" title="Cream Wafers with Grapefruit Blood Orange Filling \\ Loves Food, Loves to Eat" /><span style="font-family: inherit;">As I write this post, my valentine is off on a work trip, and I can hardly stand it. A lot of my friends think Evan and I are pretty independent because we have our own hobbies that, after years and years of being together, we don’t try to push on each other. He has his nerd things and video games and electronic music, I have cooking and being in nature and scary movies and reading. We’re pretty good about doing our own thing and being totally cool with it.</span><br />
<a name='more'></a><span style="font-family: inherit;"> But what our friends might not see is that we’re also weirdly codependent. Have you watched How I Met Your Mother (3 full times through, like we have)? Because in a lot of ways, we’re a lot like Lilly and Marshall. We know almost every tiny detail of each others day… from every single item we ate to what conversations we had at work to what articles we read throughout the day. There’s an episode of HIMYM where Lilly and Marshall tell each other every detail when they go to the bathroom… we’re not quite there (yet) buuuuuuut we’re close. Just kidding. <Glances to the side>. Is that weird? Is it too much? Anyway. I hope our little mini snowstorm in Seattle doesn’t delay his trip home, because I wish he was here. Also I seriously can’t fall asleep without him. And I don’t really mean that in a gushy way… I just read a lot of mystery books and listen to a lot of murdery true crime podcasts and finished watching The Fall the first day he was gone. So you know, I basically lie awake staring at the shadows surrounding the bedroom door for three hours before falling asleep. </span><br />
<span style="font-family: inherit;"><br /></span><img alt="Cream Wafers with Grapefruit Blood Orange Filling \\ Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-WjwNfHm/0/X2/IMG_7146-X2.jpg" title="Cream Wafers with Grapefruit Blood Orange Filling \\ Loves Food, Loves to Eat" />
<span style="font-family: inherit;">Which in no way leads me here, to these Valentines Day cookies! Cream wafer cookies with grapefruit and blood orange filling, to be exact. Have you had cream wafers? I saw a photo of them around Christmas, and couldn’t get over how cute they are. The dough is super simple and almost boring: flour, butter, cream. Literally that’s it. Then you cut out the cookies, roll them in sugar, and bake them. On their own, they taste a little like pie dough, i.e.: butter and flour. But when you add the citrusy sweet frosting, something magical happens. It really brings the whole thing together. The cookies are soft but with a slightly flaky crunch type thing going on with the sugar coating, and the filling has that grapefruit tang I love, and is super pretty and naturally pink from the grapefruit marmalade (which I got at TJ’s and loooove on vanilla ice cream) and blood orange juice. Also these are tiny so you can pop one after another and not even realize you’re just consuming sticks upon sticks of butter. </span><br />
<span style="font-family: inherit;"><br /></span><img alt="Cream Wafers with Grapefruit Blood Orange Filling \\ Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-xZpbDmg/0/X2/IMG_7202-X2.jpg" title="Cream Wafers with Grapefruit Blood Orange Filling \\ Loves Food, Loves to Eat" />
<span style="font-family: inherit;">Also, I envisioned the perfect little teeny heart shaped cookies but I couldn’t find the right cutter… so I rolled some of the dough into a heart shaped log and just sliced those bad boys. They’re aight, but I definitely like the cut-out circle ones better. Oh, and yeah, I pipe frosting out of a ziplock baggie with the corner cut. So there's that. </span><br />
<img alt="Cream Wafers with Grapefruit Blood Orange Filling \\ Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/BLOG-2017/i-cwrtq4P/0/X2/IMG_7188-X2.jpg" title="Cream Wafers with Grapefruit Blood Orange Filling \\ Loves Food, Loves to Eat" />
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<b><span style="color: #333333; font-family: "century gothic" , serif; font-size: 12px; letter-spacing: 2px; line-height: normal; margin: 0px; padding: 0px; text-transform: uppercase;">Cream Wafers with grapefruit blood orange filling</span></b></div>
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<span style="font-family: inherit; text-align: start;"><i>Cookie recipe from <a href="http://www.bettycrocker.com/recipes/cream-wafers/a12c2f63-6bbd-402d-b67b-d99ae3d86aba" target="_blank">here</a>, filling adapted from <a href="http://pinkpiccadillypastries.blogspot.com/2015/02/sparkling-raspberry-cream-wafers.html" target="_blank">here</a></i></span><br />
<span style="font-family: inherit; text-align: start;">If you can’t find grapefruit marmalade, you can use orange marmalade, or your favorite thick jam. You can also use any citrus in place of the blood orange juice, but might not get that pretty pink color.</span></div>
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<i>Cookies</i><br />
2 cups all purpose flour<br />
1 cup butter (2 sticks), softened<br />
1/3 cup heavy whipping cream<br />
Granulated sugar<br />
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<i>Filling</i><br />
1/2 cup butter (1 stick), softened<br />
1.5 cups powdered sugar<br />
2 tablespoons grapefruit marmalade<br />
2 teaspoons fresh squeezed blood orange<br />
juice</td><td style="width: 321.5px;" valign="top"><span style="font-family: inherit;"><br /></span>
Cream the butter until smooth, and add the flour and cream. Mix (with a hand/stand mixer or fork) until evenly combined. Roll dough into 3 balls, wrap in plastic wrap and chill at least 1 hour.<br />
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Heat oven to 375F.<br />
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Put a couple of tablespoons of granulated sugar in a shallow dish. Working with one dough ball at a time (keep the others in the fridge until ready to roll), on a lightly floured surface, roll to about 1/8th inch thick, and cut out using small (about the size of a quarter) cookie cutters. Dip each side of the cut-outs into the sugar to coat. Place on an un-greased (or parchment lined) baking sheet, and poke each cookie with about 6 little holes with a fork or toothpick.<br />
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Bake 7-9 minutes. Cookies should be firm but not browned. Carefully transfer to wire rack and cool completely.<br />
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For filling, mix together all filling ingredients (with a hand or stand mixer) until combined, light, and fluffy. Pipe filling on the inside of half the cookies, and top with the other half of the cookies to make little sandwiches.<br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-70137455296195451592017-02-01T12:47:00.001-08:002017-03-21T11:34:19.250-07:00Feeling the Weight<span style="font-family: inherit;">For a while I thought “it’s bound to get better,” or “things will slow down.” But in reality, the hits keep coming. And maybe that’s what life is and what being a grownup out in the world is. Or maybe some people are just luckier than others… but even then, it’s all relative.</span><br />
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<span style="font-family: inherit;">In 2014, six weeks before my wedding day, my dad passed away. I was 29 years old, and our little family unit—my mom, dad, sister, and myself—we were closer than most families I know. We had never spent a Thanksgiving or Christmas apart. The grief of losing him was overwhelming and all encompassing. I felt cheated that he didn’t get to be at my wedding. That he would never meet my future children. But then, my sister didn’t even get to share her engagement with him. My mom had been with my dad since she was sixteen, more of her life with him by her side than without. Grief is personal. Grief is all relative. </span><br />
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<span style="font-family: inherit;">Just a year after my dad passed away, my aunt, my mom’s sister, learned she had stage 4 lung cancer, and left us just mere months after the diagnosis. </span></div>
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<span style="font-family: inherit;">It was bound to get better. We were due for a lucky streak. </span></div>
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<span style="font-family: inherit;">Then last summer, someone very close to me, very important to me, was diagnosed with colon cancer—in her early 30s, the epitome of health. She had a major surgery to remove the cancer, and was outfitted with a temporary ileostomy bag during the recovery. She was supposed to have that for a couple of months. Then there was set back in her healing, and she had to have another major surgery, and still, 7 months later, has the ileostomy bag. How do you quantify your pain and grief and fear when a loved one is suffering, compared to the pain and grief and fear they’re feeling?</span></div>
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<span style="font-family: inherit;">And then another aunt was diagnosed with cancer. </span></div>
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<span style="font-family: inherit;">Oh, and then my mom’s dog died. </span></div>
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<span style="font-family: inherit;">AND THEN DONALD TRUMP/ STEVE BANNON BECAME OUR PRESIDENT AND STARTED TEARING DOWN EVERY VALUE I HOLD DEAR AS AN AMERICAN AND A HUMAN BEING AND SOMETIMES LIFE FEELS TOO GODDAMNED HEAVY. </span>I MEAN FOR FUCKS SAKE. FOR FUCKING FUCKS SAKE YOU GUYS.</div>
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<span style="font-family: inherit;">But it’s all relative. Because even with all the heavy, heavy shit I’m feeling, I live with privileges I did nothing to earn. Even though I see and sometimes feel the crushing weight of the patriarchy, I’m white, straight, cis-gendered. I have a college education and a good job and live in a region with a good economy. My family is dealing with loss and illness and suffering, but isn’t getting shot at during traffic stops. I don’t have family members stuck in war-torn countries, unable to safely get to me. I’m not discriminated against because of my religion or where I happened to be born or because of who I love. I HAVE CLEAN DRINKING WATER. </span></div>
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<span style="font-family: inherit;">It’s all relative. </span></div>
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<span style="font-family: inherit;">So that’s why, under this hefty, weighty personal grief and pain, I still get out there and fight for our freedoms and rights. I march and protest and donate money and call representatives, and do everything I know how to do, which frankly still isn’t enough. I fight like hell to keep what others before me fought for (Like the right to vote, thanks to women who marched and protested. I'd like every single woman who disagrees with protesting to remember that), and fight like hell for everyone else to have that too. </span></div>
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<span style="font-family: inherit;">I have clean drinking water. </span></div>
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<span style="font-family: inherit;">We should all be so goddamned lucky. </span></div>
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<img alt="" src="https://photos.smugmug.com/Iphone-pics-12816/i-MSFgXrW/0/O/IMG_7166.jpg" /> </div>
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<span style="font-family: inherit;">*Note: because of ACA, my dad was able to get health insurance, with a pre-existing condition, at the end of his life. He was able to avoid a lot of the pain and suffering that comes with liver failure, because of that health insurance. The person I mentioned above with colon cancer… she can switch jobs if she chooses, switch insurance coverage, and still get her CRITICAL, LIFE-SAVING healthcare, because of the ACA. It's global and bigger than me and it's also personal.</span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-8311892647469497872017-01-18T04:00:00.000-08:002017-03-21T11:34:28.714-07:00Buffalo Chicken Rolls <img alt="Buffalo Chicken Rolls // Loves Food, Loves to Eat | #foodiefootballfans" src="https://photos.smugmug.com/Food/BLOG-2017/i-d3FSHWZ/0/X2/IMG_7134-X2.jpg" title="Buffalo Chicken Rolls // Loves Food, Loves to Eat | #foodiefootballfans" /><span style="font-family: inherit;">Today is the final post in the #foodiefootballfans recipe collaboration! </span><span style="font-family: inherit;">My team didn’t make it to the big game, which means I can actually focus on the halftime show and the food this year. </span><span style="font-family: inherit;">And that’s a big win (sigh, sorry hawks), because we’re having buffalo chicken rolls! </span><br />
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<span style="font-family: inherit;"><br /></span><img alt="Buffalo Chicken Rolls // Loves Food, Loves to Eat | #foodiefootballfans" src="https://photos.smugmug.com/Food/BLOG-2017/i-HG6v8Zg/0/X2/IMG_7121-X2.jpg" title="Buffalo Chicken Rolls // Loves Food, Loves to Eat | #foodiefootballfans" />
<span style="font-family: inherit;">It’s like if you took cinnamon rolls, but rather than sweet dough filled with gooey cinnamon filling and smothered in icing (ok, damnit, now I want that), we have fluffy, bready dough filled with spicy, saucy, shreddy buffalo chicken! Dipped in blue cheese dressing! Buffalo chicken rolls! Buffalo chicken buns? These are so fun and good!! </span><br />
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<img alt="Buffalo Chicken Rolls // Loves Food, Loves to Eat | #foodiefootballfans" src="https://photos.smugmug.com/Food/BLOG-2017/i-djKr66S/0/X2/IMG_7112-X2.jpg" title="Buffalo Chicken Rolls // Loves Food, Loves to Eat | #foodiefootballfans" />
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<span style="font-family: inherit;">Ok, so, confession: I first made a batch of homemade dough that was super dry and didn’t rise very well. So for these, I took a move from the old JFK (my dad, not the president) playbook, and pulled out a roll of <a href="https://www.rhodesbread.com/products/view/white-bread" target="_blank">Rhodes frozen bread dough</a>. A real family favorite. And I don’t regret it one bit! Success! These turned out fluffy, light, bready, and so great, with so much less effort than homemade dough. No shame in my frozen dough game. </span></div>
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<img alt="Buffalo Chicken Rolls // Loves Food, Loves to Eat | #foodiefootballfans" src="https://photos.smugmug.com/Food/BLOG-2017/i-q4Z26nJ/0/X2/IMG_7131-X2.jpg" title="Buffalo Chicken Rolls // Loves Food, Loves to Eat | #foodiefootballfans" />
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<b><span style="color: #333333; font-family: "century gothic" , serif; font-size: 12px; font-stretch: normal; font-style: normal; font-variant: normal; letter-spacing: 2px; line-height: normal; margin: 0px; padding: 0px; text-transform: uppercase;"><br /></span></b>
<b><span style="color: #333333; font-family: "century gothic" , serif; font-size: 12px; font-stretch: normal; font-style: normal; font-variant: normal; letter-spacing: 2px; line-height: normal; margin: 0px; padding: 0px; text-transform: uppercase;">Buffalo Chicken Rolls</span></b></div>
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<span style="font-family: inherit;">Be sure to read all the instructions before getting started. The dough has to thaw (overnight) and then rise, so account for the extra time. </span></div>
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1.5 lbs boneless skinless chicken thighs, cut<br />
into 3 chunks per thigh<br />
salt, pepper, a pinch of cayenne<br />
5 tablespoons butter<br />
3/4 cup buffalo sauce (I prefer Frank’s Red Hot)<br />
3 tablespoons brown sugar<br />
1 loaf of <a href="https://www.rhodesbread.com/products/view/white-bread" target="_blank">Rhodes Frozen White Bread dough</a><br />
3 green onions, thinly sliced<br />
Optional: 1 cup Mozzarella cheese<br />
Blue cheese dressing for serving</td>
<td style="width: 50%;" valign="top"><span style="font-family: inherit;"><br /></span>
Follow the <a href="https://www.rhodesbread.com/products/view/white-bread" target="_blank">package instructions</a> to thaw the dough. It takes several hours, even overnight.<br />
<br />
Make the chicken: preheat oven to 425F, and spread chicken evenly in a baking dish. Sprinkle with salt pepper, and cayenne. Bake for 30 minutes.<br />
<br />
Meanwhile, in a small saucepan, melt the butter, and stir in the brown sugar and buffalo sauce. Heat and stir until sugar is dissolved.<br />
<br />
After the chicken has baked for 30 minutes, pour on sauce, and bake another 15 minutes. Remove from oven, and shred. If the dough isn’t ready, then refrigerate the chicken and reheat before preparing rolls.<br />
<br />
Make the rolls. Place thawed dough in a lightly greased bowl, cover, and rise until doubled (approx. 60 to 90 minutes)<br />
<br />
Deflate dough, and roll into a 12" x 18" rectangle<br />
<br />
Spread evenly with chicken, and sprinkle with green onions (and cheese, if using)<br />
<br />
Starting with a long end, roll into a log.<br />
Cut the log into 19-12 pieces<br />
<br />
Space rolls out evenly in a baking dish (if you want them to grow together, like in my photo, then use an 11x7 or 13x9 inch dish, or for individual rolls, space further apart on a baking sheet), and lightly flatten<br />
<br />
Cover the pan, and rise for 60 to 90 minutes, until the rolls are puffy<br />
<br />
Preheat oven to 350°F<br />
<br />
Bake for 25 to 30 minutes, until they rolls are golden brown<br />
<br />
Serve with a side of blue cheese dressing or dip<br />
<span style="font-family: inherit;"><br /></span>
</td>
</tr>
</tbody></table>
<span style="font-family: inherit;"><b>Wait, there's more! Check out all the game day recipes from the other #foodiefootballfan bloggers! </b></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><a href="http://celebrating-family.com/classic-potato-salad/" rel="nofollow" target="_blank">Classic Potato Salad</a> by Celebrating Family </span><br />
<span style="font-family: inherit;"><a href="http://www.lovebakesgoodcakes.com/2017/01/chili-cheese-burrito.html" rel="nofollow" target="_blank">Chili Cheese Burritos</a> by Love Bakes Good Cakes </span><br />
<span style="font-family: inherit;"><a href="http://www.bodyrebooted.com/2017/01/18/fruit-spring-rolls-key-lime-cheesecake-dip/" rel="nofollow" target="_blank">Fruit Spring Rolls with Key Lime Cheesecake Dip</a> by Body Rebooted</span><br />
<span style="font-family: inherit;"><a href="http://dashofherbs.com/slow-cooker-buffalo-chicken-sliders/" rel="nofollow" target="_blank">Slow Cooker Buffalo Chicken Sliders</a> by Dash of Herbs</span><br />
<span style="font-family: inherit;"><a href="http://www.theculinarycompass.com/mediterranean-seven-layer-dip/" rel="nofollow" target="_blank">Mediterranean Seven Layer Dip</a> by The Culinary Compass </span><br />
<span style="font-family: inherit;"><a href="http://momsmessymiracles.com/chicks-blanket-apricot-sauce/" rel="nofollow" target="_blank">Chicks in a Blanket with Apricot Sauce</a> by Mom's Messy Miracles </span><br />
<span style="font-family: inherit;"><a href="http://wp.me/p4NJ3s-28O" rel="nofollow" target="_blank">Jalapeno Pale Ale Chili</a> by Beer Girl Cooks </span><br />
<span style="font-family: inherit;"><a href="http://www.thelifejolie.com/jalapeno-popper-pull-apart-bread/" rel="nofollow" target="_blank">Jalapeno Popper Pull Apart Bread</a> by The Life Jolie </span><br />
<span style="font-family: inherit;"><a href="http://feastandwest.com/2017/01/18/sausage-pepperoni-pizza-dip/" rel="nofollow" target="_blank">Sausage Pepperoni Pizza Dip</a> by Feast + West </span><br />
<span style="font-family: inherit;"><a href="http://www.familyfoodonthetable.com/baked-southwestern-egg-rolls" rel="nofollow" target="_blank">Baked Southwestern Egg Rolls</a> by Family Food on the Table </span><br />
<span style="font-family: inherit;"><a href="http://www.honeyandbirch.com/mini-bacon-ranch-cheese-balls/" rel="nofollow" target="_blank">Mini Bacon Ranch Cheese Balls</a> by Honey & Birch </span><br />
<span style="font-family: inherit;"><a href="http://breadboozebacon.com/cookie-dough-cheese-ball/" rel="nofollow" target="_blank">Cookie Dough Cheese Ball</a> by Bread Booze Bacon </span><br />
<span style="font-family: inherit;"><a href="http://www.loveandflour.com/hawaiian-pizza-jalapeno-poppers" rel="nofollow" target="_blank">Hawaiian Pizza Jalapeno Poppers</a> by Love & Flour </span><br />
<span style="font-family: inherit;"><a href="http://www.foodtasticmom.com/meatloaf-sliders/%20%E2%80%8E" rel="nofollow" target="_blank">Meatloaf Sliders</a> by Foodtastic Mom </span><br />
<span style="font-family: inherit;"><a href="http://amindfullmom.com/wonton-taco-cups" rel="nofollow" target="_blank">Wonton Taco Cups</a> by A Mind Full Mom </span><br />
<span style="font-family: inherit;"><a href="http://www.thesecretingredientis.com/pancetta-and-smoked-mozzarella-arancini/" rel="nofollow" target="_blank">Pancetta and Smoked Mozzarella Arancini </a> by The Secret Ingredient Is </span><br />
<span style="font-family: inherit;"><a href="http://thebakermama.com/recipes/bean-and-cheese-taco-bites/" rel="nofollow" target="_blank">Bean and Cheese Taco Bites</a> by The BakerMama </span><br />
<span style="font-family: inherit;"><a href="http://seeaimeecook.blogspot.com/2017/01/monte-cristo-poppers_8.html" rel="nofollow" target="_blank">Monte Cristo Poppers</a> by See Aimee Cook </span><br />
<span style="font-family: inherit;"><a href="http://www.cakenknife.com/chile-beer-sangria/" rel="nofollow" target="_blank">Chile Beer Sangria</a> by Cake 'n Knife </span><br />
<span style="font-family: inherit;"><a href="http://sustainingthepowers.com/low-carb-stuffed-crust-pizza" rel="nofollow" target="_blank">Low Carb Stuffed Crust Pizza</a> by Sustaining the Powers </span><br />
<span style="font-family: inherit;"><a href="http://themexitalian.com/puff-pizza-bites/" rel="nofollow" target="_blank">Puff Pastry Pizza Bites</a> by The Mexitalian </span><br />
<span style="font-family: inherit;"><a href="http://clubnarwhalblog.com/2017/01/no-churn-pistachio-baklava-ice-cream.html/" rel="nofollow" target="_blank">No Churn Pistachio Baklava Ice Cream</a> by Club Narwhal </span><br />
<span style="font-family: inherit;"><a href="http://www.offtheeatenpathblog.com/2017/01/18/roasted-jalapeno-poppers/%20%E2%80%8E" rel="nofollow" target="_blank">Roasted Jalapeno Poppers</a> by Off the Eaten Path </span><br />
<span style="font-family: inherit;"><a href="http://hellolittlehome.com/buffalo-cauliflower-mac-and-cheese/" rel="nofollow" target="_blank">Buffalo Cauliflower Mac and Cheese</a> by Hello Little Home </span><br />
<span style="font-family: inherit;"><a href="http://www.aroundmyfamilytable.com/jalapeno-popper-chicken-wings/" rel="nofollow" target="_blank">Jalapeno Popper Chicken Wings</a> by Around My Family Table </span><br />
<span style="font-family: inherit;"><a href="http://whatagirleats.com/gluten-free-bread-sticks/%20%E2%80%8E" rel="nofollow" target="_blank">Gluten Free Bread Sticks</a> by What A Girl Eats </span><br />
<span style="font-family: inherit;"><a href="http://www.polkadottedbluejay.com/2017/01/cheesy-beef-dip.html" rel="nofollow" target="_blank">Cheesy Beef Dip</a> by Polka Dotted Blue Jay </span><br />
<span style="font-family: inherit;"><a href="http://thecrumbycupcake.com/buffalo-chicken-deviled-eggs/" rel="nofollow" target="_blank">Buffalo Chicken Deviled Eggs</a> by The Crumby Cupcake </span><br />
<span style="font-family: inherit;"><a href="http://www.twoplacesatonceblog.com/greek-meatballs/" rel="nofollow" target="_blank">Greek Meatballs</a> by Two Places at Once </span><br />
<span style="font-family: inherit;"><a href="http://www.simplifylivelove.com/baked-taco-empanadas/" rel="nofollow" target="_blank">Baked Taco Empanadas</a> by Simplify, Live, Love </span><br />
<span style="font-family: inherit;"><a href="http://coffeelovetravel.com/cheese-sticks/" rel="nofollow" target="_blank">Cheese Sticks</a> by Coffee Love Travel </span><br />
<span style="font-family: inherit;"><a href="http://www.westviamidwest.com/bacon-wrapped-blue-cheese-meatballs" rel="nofollow" target="_blank">Bacon Wrapped Blue Cheese Meatballs</a> by West via Midwest </span><br />
<span style="font-family: inherit;"><a href="http://2cookinmamas.com/2017/01/18/puff-pastry-bacon-pizza-twists/" rel="nofollow" target="_blank">Puff Pastry Bacon Pizza Twists</a> by 2 Cookin Mamas </span><br />
<span style="font-family: inherit;"><a href="http://www.foodbyjonister.com/recipe/skillet-chicken-queso-dip/" rel="nofollow" target="_blank">Skillet Chicken Queso Dip</a> by foodbyjonister </span><br />
<span style="font-family: inherit;"><a href="http://www.peanutblossom.com/blog/2017/01/sausage-rolls.html/" rel="nofollow" target="_blank">Spicy Sausage Rolls</a> by Peanut Blossom </span><br />
<span style="font-family: inherit;"><a href="http://www.thecreativebite.com/protein-dark-chocolate-truffles/" rel="nofollow" target="_blank">Protein Dark Chocolate Truffles</a> by The Creative Bite </span><br />
<span style="font-family: inherit;"><a href="http://bucketlisttummy.com/chickpea-pepper-cheese-poppers/" rel="nofollow" target="_blank">Chickpea Pepper Cheese Poppers</a> by Bucket List Tummy </span><br />
<span style="font-family: inherit;"><a href="http://orderinthekitchen.com/maple-cranberry-apple-sangria/" rel="nofollow" target="_blank">Maple Cranberry Apple Sangria</a> by Order in the Kitchen </span><br />
<span style="font-family: inherit;"><a href="http://www.thespeckledpalate.com/meyer-lemon-shandies/" rel="nofollow" target="_blank">Meyer Lemon Shandies</a> by The Speckled Palate </span><br />
<span style="font-family: inherit;"><a href="http://www.4theloveoffoodblog.com/2017/01/game-day-fried-deviled-eggs-with-chow.html" rel="nofollow" target="_blank">Game Day Fried Deviled Eggs with Chow Chow Relish</a> by For the Love of Food </span><br />
<span style="font-family: inherit;"><a href="http://simpleandsavory.com/buffalo-chicken-egg-rolls/" rel="nofollow" target="_blank">Buffalo Chicken Eggrolls</a> by Simple and Savory </span><br />
<span style="font-family: inherit;"><a href="http://www.laurenskitchentheblog.com/pimento-mac-and-cheese-squares/%20%E2%80%8E" rel="nofollow" target="_blank">Pimento Mac and Cheese Squares</a> by Lauren's Kitchen </span><br />
<span style="font-family: inherit;"><a href="http://www.alittlegathering.com/blog/pastrami-nachos" rel="nofollow" target="_blank">Pastrami Nachos</a> by A Little Gathering </span><br />
<span style="font-family: inherit;"><a href="http://www.glistenandgracedesign.com/shrimp-ceviche-dip" rel="nofollow" target="_blank">Shrimp Ceviche Dip</a> by Glisten and Grace </span><br />
<span style="font-family: inherit;"><a href="http://culinary-adventures-with-cam.blogspot.com/2017/01/football-bourbon-balls-boozy-lemonade.html" rel="nofollow" target="_blank">Football Bourbon Balls + Boozy Lemonade</a> by Culinary Adventures with Camilla </span><br />
<span style="font-family: inherit;"><a href="http://www.erinbrighton.com/apple-cider-mimosas/" rel="nofollow" target="_blank">Apple Cider Mimosas With A Sparkly Sugar Rim</a> by And She Cooks </span><br />
<span style="font-family: inherit;"><a href="http://niksnacksonline.com/01/2017/pulled-pork-stuffed-corn-dogs.html" rel="nofollow" target="_blank">Pulled Pork Stuffed Corn Dogs</a> by Nik Snacks </span><br />
<span style="font-family: inherit;"><a href="http://www.meandmypinkmixer.com/2017/01/easy-pepperoni-rolls.html" rel="nofollow" target="_blank">Easy Pepperoni Rolls</a> by Me and My Pink Mixer </span><br />
<span style="font-family: inherit;"><a href="http://www.macheesmo.com/real-boneless-chicken-wings" rel="nofollow" target="_blank">Real Boneless Chicken Wings</a> by Macheesmo </span><br />
<span style="font-family: inherit;"><a href="http://memeinge.com/blog/cauliflower-tater-tots/" rel="nofollow" target="_blank">Califlower Tater Tots</a> by Living Well Kitchen </span><br />
<span style="font-family: inherit;"><a href="http://shawsimpleswaps.com/cheeseburger-naan-pizza/" rel="nofollow" target="_blank">Cheeseburger Naan Pizza</a> by Shaws Simple Swaps </span><br />
<span style="font-family: inherit;"><a href="http://www.cafeterrablog.com/2017/01/18/red-velvet-ginger-rum-balls/" rel="nofollow" target="_blank">Red Velvet Ginger Rum Balls</a> by Cafe Terra </span><br />
<span style="font-family: inherit;"><a href="http://www.brunchnbites.com/crab-rangoon/" rel="nofollow" target="_blank">Crab Rangoon</a> by Brunch-n-Bites </span><br />
<span style="font-family: inherit;"><a href="http://www.lifesambrosia.com/sweet-n-spicy-bbq-popcorn-recipe" rel="nofollow" target="_blank">Sweet n' Spicy BBQ Popcorn</a> by Life's Ambrosia </span><br />
<span style="font-family: inherit;"><a href="http://lovesfoodlovestoeat.blogspot.com/2017/01/buffalo-chicken-rolls.html" rel="nofollow" target="_blank">Buffalo Chicken Rolls</a> by Loves Food, Loves to Eat (hey, that's me!)</span><br />
<span style="font-family: inherit;"><a href="http://www.lizzyisdizzy.com/2017/01/crowd-pleasing-steak-fajita-dip/" rel="nofollow" target="_blank">Crowd Pleasing Steak Fajita Dip</a> by Lizzy is Dizzy </span><br />
<span style="font-family: inherit;"><a href="http://www.casadecrews.com/2017/01/sriracha-hummus-pinwheels.html" rel="nofollow" target="_blank">Sriracha Hummus Pinwheel Sandwiches</a> by Casa de Crews </span><br />
<span style="font-family: inherit;"><a href="http://www.loavesanddishes.net/simple-meatball-sub-sliders/" rel="nofollow" target="_blank">Simlple Meatball Sub Sliders</a> by Loaves & Dishes </span><br />
<span style="font-family: inherit;"><a href="http://anoregoncottage.com/maple-mustard-bacon-chicken-bites/" rel="nofollow" target="_blank">Maple-Mustard Bacon Chicken Bites</a> by An Oregon Cottage </span><br />
<span style="font-family: inherit;"><a href="http://asimplergrace.blogspot.com/2017/01/soft-pretzel-bites.html" rel="nofollow" target="_blank">Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces</a> by A Simpler Grace </span><br />
<span style="font-family: inherit;"><a href="http://joyfullymad.com/ricotta-stuffed-sausage-meatballs" rel="nofollow" target="_blank">Ricotta Stuffed Sausage Meatballs</a> by A Joyfully Mad Kitchen
</span><br />
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<span style="font-family: inherit;">***</span></div>
<span style="font-family: inherit;"><span style="color: #555555; text-align: justify;"><i>Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.</i></span></span><br />
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<span style="font-family: inherit;">***</span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-20465853982622192022016-12-16T12:33:00.001-08:002017-03-21T11:34:42.134-07:00Holiday Cookie Inspo<img alt="Chocolate Dipped Rosemary Shortbread // Loves Food, Loves to Eat" src="https://photos.smugmug.com/photos/i-Kc7wxDM/0/X2/i-Kc7wxDM-X2.jpg" title="Chocolate Dipped Rosemary Shortbread // Loves Food, Loves to Eat" />
<span style="font-family: inherit;">My life right now:</span><br />
<br />
<ul>
<li>A blazing fire and a sort-of-sometimes-but-not-really cuddly cat</li>
<li>Three sets of mis-matched battery operated tree lights (including one that only blinks and won’t stay solid) bc my first Christmas with said cat, 10 years ago, she bit into the lights and electrocuted herself and I’ve used battery operated ones ever since. </li>
<li>Mariah Carey Christmas tunes </li>
<li><a href="http://www.teavana.com/us/en/tea/herbal-tea/white-chocolate-peppermint-rooibos-tea-65748.html" target="_blank">Teavana white chocolate peppermint tea </a></li>
<li>A (3rd) rewatch of How I Met Your Mother</li>
<li>Trying to ignore political news because: anxiety</li>
<li>Regretting every single time I go on Facebook because: political news/ anxiety, but doing it anyway</li>
<li>A pot of chili (usually with turkey, black beans, and pinto or white beans… never kidney beans bc Evan hates them, and only squash additions when he’s not looking) bc it’s all I want to make this chilly-chili weather season</li>
<li><a href="http://www.feralaudio.com/show/my-favorite-murder/" target="_blank">My Favorite Murder</a> podcast, all day everyday<a name='more'></a></li>
</ul>
<br />
<img alt="Spice Cookies with Citrus Glaze // Loves Food, Loves to Eat" src="https://photos.smugmug.com/photos/i-2b7j5PV/0/X2/i-2b7j5PV-X2.jpg" title="Spice Cookies with Citrus Glaze // Loves Food, Loves to Eat" />
<span style="font-family: inherit;">It’s sounds like I’ve been really hunkering down, but I feel like I’ve barely been home lately, and I’m really craving some cozy couch time with a side of hot cocoa (wherein no one talks to me for a good 24 hours bc the introvert in me is maxed the F out and needs some quiet alone time to recharge). Three weekends ago was turkey day, two weekends ago we were down in my hometown visiting my ma and eating the most giant ribeyes ever at a neighboring town’s diviest ever dive-bar that serves huge amazing steaks + baked potatoes, and last weekend Evan and I were in SF meeting our squishy, precious, amazingly sweet, absolute doll of a new baby niece, Sydney Rose (we were also eating all the things, as one does in SF). Between those trips plus holiday parties plus work plus life plus fitness (just kidding, I haven’t worked out in like, 2 months… just adding that one in there, in the hopes it motivates me), I haven’t made one batch of holiday treats (actually, considering I haven’t worked out in 2 months, maybe the lack of Christmas cookies in my life is a good thing).</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Peppermint Mocha Icebox Cookies // Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/Loves-Food-2013/i-6H3PnrV/0/X2/IMG_2792-X2.jpg" title="Peppermint Mocha Icebox Cookies // Loves Food, Loves to Eat" />
<span style="font-family: inherit;">BUT! In all disregard for my hips and waistline and also a pic I just saw of myself right before my wedding/ right after my dad passed away when I was a good 20 lbs less than I am now, sigh/ugh... I do hope to get some cookie baking in this weekend. So, without further ado, here’s some holiday baking inspo:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>From the Loves Food, Loves to Eat archives:</i></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><a href="http://lovesfoodlovestoeat.blogspot.com/2015/12/slice-and-bake-chocolate-dipped.html" target="_blank">SLICE AND BAKE CHOCOLATE DIPPED ROSEMARY SHORTBREAD COOKIES</a>: I posted these ON THIS DAY last year, and they were so buttery, herbaceous, and chocolatey. Not too sweet, great addition to a cookie exchange or tin of mixed treats!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><a href="http://lovesfoodlovestoeat.blogspot.com/2015/11/slice-and-bake-spice-cookies-with.html" target="_blank">SLICE AND BAKE SPICE COOKIES WITH CITRUS GLAZE AND SEA SALT</a>: Slice and bake for life because I’m so lazy and it’s just too easy. I even slice and bake my chocolate chip cookies now… but anyway, these little pretties are spicy and chewy and citrusy and make them.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><a href="http://lovesfoodlovestoeat.blogspot.com/2013/12/the-great-food-blogger-cookie-swap-2013.html" target="_blank">PEPPERMINT MOCHA ICEBOX COOKIES</a>: OMG you guys… I didn’t even mean to do this as I was pulling together this list, but here’s another slice and bake.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>From around the interwebz:</i></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><a href="http://www.dessertfortwo.com/chocolate-cookies-with-salted-caramel-buttercream/" target="_blank">CHOCOLATE COOKIES WITH SALTED CARAMEL BUTTERCREAM</a> VIA DESSERT FOR TWO: Christina says these drop cookie sandwiches are super easy.. they’re not slice n bake, but I’ll take it. They seriously look so good… but also what about a tahini buttercream filling!?</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><a href="http://www.loveandoliveoil.com/2016/12/gingerbread-thumbprint-cookies.html" target="_blank">GINGERBREAD THUMBPRINTS</a> VIA LOVE AND OLIVE OIL: My mom made peanut butter blossoms every Christmas when I was growing up (ie: PB thumbprint cookies with a Hershey’s Kiss)… but it turns out, my sister doesn’t like the PB + chocolate combo (which kills me), so these might be a perfect replacement!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><a href="http://www.thecandidappetite.com/2016/12/14/hot-chocolate-cookies-toasted-marshmallows/" target="_blank">HOT CHOCOLATE COOKIES WITH TOASTED MARSHMALLOWS</a> VIA THE CANDID APPETITE: cozy, cozy, cozy. These just make me wish it would snow already, and make me wish I liked winter sports. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><a href="http://www.littleupsidedowncake.com/vanilice/" target="_blank">VANILICE</a> VIA LITTLE UPSIDE DOWN CAKE: For starters, these little sandwich cookies are the cutest. And also, she keeps vanilla beans in her powdered sugar… genius. </span><br />
<div>
<br />
Unrelated... remember when I did this <a href="http://lovesfoodlovestoeat.blogspot.com/2013/12/dinner-movie-creamy-mac-n-cheese.html" target="_blank">Home Alone Dinner + Movie post</a>? lololuuulll. On my movie-watching to do list between now and Dec. 25: Home Alone and, because it's been awhile, Home Alone 2, Lost in NY, a full Wes Anderson marathon, and of course, Krampus, the Evil Christmas Elf. Happy wintertime holiday fun, friends! </div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-77341633323633307622016-11-17T04:00:00.000-08:002017-03-21T11:35:45.209-07:00Holiday Pairing Party with DRY Sparkling!<img alt="Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty" src="https://photos.smugmug.com/Food/Blog-2016/i-wrTZ44g/0/X2/IMG_7080-X2.jpg" title="Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty" /><span style="font-family: inherit;">To celebrate the upcoming holiday season, we’re having a virtual Holiday Pairing Party! I gathered up a handful of other bloggers to virtually sip sparkly seasonal drinks and nibble on tasty holiday food pairings with <a href="http://www.drysparkling.com/" target="_blank">DRY Sparkling</a>’s new limited edition Ginger and Cranberry sodas (in big champagne-sized bottles!)! See below for the full recipe round-up, including my chocolate satsuma truffles and mini blue cheese bacon cheesecakes!</span><br />
<a name='more'></a><br />
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<img alt="Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty" src="https://photos.smugmug.com/Food/Blog-2016/i-sdsfKVS/0/X2/IMG_7093-X2.jpg" title="Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty" />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">So... let's talk about holiday traditions. Trying to carry on with our holiday traditions after my dad passed away was rough. The first Thanksgiving and Christmas without him were brutal. We tried to do the same things, in the same places, but carrying on with those traditions without him there made the hole feel even bigger. So we’ve been switching it up! Breathing new light and life into our holidays has allowed me to enjoy and embrace happy memories of him, rather than just feeling his absence. This year, we’ll be doing Thanksgiving and Christmas at my sister and her husband’s house, for the first time ever! And on Black Friday, we’ll be going to a musical! I’m super excited, not necessarily to start new traditions, but to buck tradition all together. To do something totally fresh and new.</span><br />
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<span style="font-family: inherit;">If you’re also wanting to try something new this holiday season, may I suggest adding a few pretty, holiday-inspired bottles of <a href="http://www.drysparkling.com/" target="_blank">DRY Sparkling</a> to your table, next to the wine and sparkling cider (and mixed with the gin and bourbon)? DRY Sparkling (a woman-owned biz in Seattle, holla!) creates culinary-inspired sodas made with natural ingredients and just a touch of cane sugar. DRY is great on its own, paired with food or mixed into cocktails. I’ve created two holiday-party recipes that pair with DRY’s slightly floral Cranberry and lightly spiced Ginger.</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty" src="https://photos.smugmug.com/Food/Blog-2016/i-MpS7r45/0/X2/IMG_7081-X2.jpg" title="Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty" />
<span style="font-family: inherit;">First up: blue cheese bacon cheesecakes! These are inspired by a bite I had at <a href="http://cochon555.com/" target="_blank">Cochon555</a>. Sweet graham crust, salty bacon throughout, and savory, creamy blue cheese. It’s like the perfect cheese-board in one bite! I’m pairing these little cheesecakes with Cranberry Dry, which is tart and slightly floral. And then for dessert, I threw all caution to the wind, ignored (almost) everything I read about ginger flavor pairings, and made smooth creamy dark chocolate truffles. I just loved the idea of dark chocolate and spicy ginger together. But, I didn’t want to totally pass on the flavor pairing ideas DRY sent me, so I added tangy Satsuma juice and zest. It’s like those chocolate oranges, but bite-sized! I recommend taking a bite of rich chocolate truffle, a bite of a fresh juicy Satsuma segment, and then a sip of Ginger DRY!</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty" src="https://photos.smugmug.com/Food/Blog-2016/i-fZbV2Kv/0/X2/IMG_7045-X2.jpg" title="Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty" /><br />
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<b>Before we get to my recipes, here are the rest of the Holiday Pairing Party sips and bites! Cheers! </b></div>
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<b>Sips:</b></div>
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<a href="http://feastandwest.com/2016/11/17/sparkling-cranberry-vanilla-old-fashioned/" target="_blank">Feast + West: Sparkling Cranberry Vanilla Old-Fashioned</a><br />
<a href="http://www.thespeckledpalate.com/ginger-pomegranate-mules/" target="_blank">The Speckled Palate: Ginger Pomegranate Mule</a><br />
<a href="http://www.cakenknife.com/cranberry-ginger-bourbon-fizz/" target="_blank">Cake 'n Knife: Cranberry Ginger Bourbon Fizz</a><br />
<a href="http://dunkandcrumble.com/gin-ginger-fizzy-lifter/" target="_blank">Dunk & Crumble: Gin & Ginger Fizzy Lifter</a></div>
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<a href="http://alittlesaffron.com/2016/11/17/ginger-bourbon-cooler/" target="_blank">A Little Saffron: Ginger Bourbon Cooler</a><br />
<a href="http://www.chicanoeats.com/grapefruit-mezcal-mule/" target="_blank">Chicano Eats: Grapefruit Mezcal Mule</a></div>
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<b>Bites:</b></div>
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<a href="http://www.nommable.com/blog/rosemary-parmesan-scones" target="_blank">Nommable: Rosemary Parmesan Scones</a><br />
<a href="http://witandvinegar.com/2016/11/crispy-pork-sesame-slaw-sliders.html" target="_blank">Wit & Vinegar: Crispy Pork Sesame Slaw Sliders</a></div>
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<a href="http://dailywaffle.com/2016/11/14/party-snacks-apple-caramelized-onion-tartlets/" target="_blank">DailyWaffle: Apple and Caramelized Onion Tartlets</a></div>
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<a href="http://www.weeknightsociety.com/blog/2016/11/1/weeknight-fall-pumpkin-pasta-dry-cranberry" target="_blank">Weeknight Society: Pumpkin Pasta with Toasted Pecans</a><br />
<a href="http://www.appeasingafoodgeek.com/sparkling-cranberry-orange-cream-puffs-a-holiday-pairing-party/" target="_blank">Appeasing a Food Geek: Sparkling Cranberry Orange Cream Puffs</a></div>
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<a href="http://joyfullymad.com/pear-and-pecan-arugula-salad-with-sparkling-cranberry-vinaigrette" target="_blank">A Joyfully Mad Kitchen: Pear and Pecan Arugula Salad with Sparkling Cranberry Vinaigrette</a></div>
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Loves Food, Loves to Eat: Chocolate Satsuma Truffles & Blue Cheese Bacon Cheesecakes (below!)</div>
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<span style="font-family: inherit;">*****</span></div>
<b><span style="font-family: inherit;"><br /></span></b><b><span style="font-family: inherit;"><i>Giveaway has ended. </i></span></b><br />
<b><span style="font-family: inherit;">DRY Sparkling Prize Pack Giveaway! </span></b><span style="font-family: inherit;">You can celebrate with the new holiday flavors, too! Enter to win everything you need to fully enjoy DRY over the holidays, pictured below. To enter, leave a comment below (be sure to provide email address) OR <a href="https://www.instagram.com/amlovesfood/" target="_blank">head over to my Instagram</a>, and leave a comment on the photo for this post, telling me about your favorite holiday traditions or fresh new ideas you have for the holidays! </span><br />
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<img alt="Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty" src="https://photos.smugmug.com/Food/Blog-2016/i-G48RzrT/0/O/VPP%20Square%20Gray.jpg" title="Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty" />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><b>And finally, here are my #HolidayPairingParty recipes! Enjoy! </b></span></span></div>
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<b><span style="color: #333333; font-family: "century gothic" , serif; font-size: 12px; font-stretch: normal; font-style: normal; font-variant: normal; letter-spacing: 2px; line-height: normal; margin: 0px; padding: 0px; text-transform: uppercase;">Mini Blue Cheese Bacon Cheesecakes</span></b></div>
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<span style="font-family: inherit;">Makes 15 mini cheesecakes</span></div>
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<i><span style="font-family: inherit;">Adapted from <a href="http://www.saveur.com/article/Recipes/Stilton-and-Bacon-Cheesecakes" target="_blank">this recipe</a></span></i></div>
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<td style="width: 50%;" valign="top"><i><span style="font-family: inherit;">Crust:</span></i><br />
<span style="font-family: inherit;">½ cup graham cracker crumbs </span><br />
<span style="font-family: inherit;">1 teaspoon sugar</span><br />
<span style="font-family: inherit;">2 tablespoons softened butter</span><br />
<span style="font-family: inherit;">1 slice bacon, cooked and finely diced</span><br />
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<i><span style="font-family: inherit;">Filling:</span></i><br />
<span style="font-family: inherit;">5 oz cream cheese, softened</span><br />
<span style="font-family: inherit;">½ cup crumbled blue cheese</span><br />
<span style="font-family: inherit;">2 slices bacon, cooked and finely diced</span><br />
<span style="font-family: inherit;">½ teaspoon honey </span><br />
<span style="font-family: inherit;">Fresh thyme (about 1-2 sprigs worth)</span><br />
<span style="font-family: inherit;">½ cup chopped pecans, optional</span><br />
<span style="font-family: inherit;">Sliced fresh cranberries</span></td>
<td style="width: 50%;" valign="top"><span style="font-family: inherit;">Line a mini muffin pan with paper liners. </span><br />
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<span style="font-family: inherit;">To make crust, mix together crumbs, sugar, butter, and bacon (I threw it all in the food processor) until thoroughly combined. Scoop about 1 packed teaspoon of crumbs into each muffin cup, and then press/pack it down firmly (I used the back of a tablespoon to pack it down). Refrigerate for at least an hour, or freeze for 20 minutes.</span><br />
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<span style="font-family: inherit;">To make filling, mix together cream cheese, blue cheese, remaining bacon, honey, thyme, and pecans (if using). Scoop a tablespoon of the filling into each chilled cup. Gently press filling (I used the back of the tablespoon again, wiping it down and wetting it lightly between each cheesecake), and then use an offset icing spatula or butter knife to smooth the top. Refrigerate until ready to serve, then top with sliced cranberries, and serve with DRY Sparkling Cranberry soda! </span><br />
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<b><span style="color: #333333; font-family: "century gothic" , serif; font-size: 12px; font-stretch: normal; font-style: normal; font-variant: normal; letter-spacing: 2px; line-height: normal; margin: 0px; padding: 0px; text-transform: uppercase;"><br /></span></b></div>
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<b><span style="color: #333333; font-family: "century gothic" , serif; font-size: 12px; font-stretch: normal; font-style: normal; font-variant: normal; letter-spacing: 2px; line-height: normal; margin: 0px; padding: 0px; text-transform: uppercase;">Dark Chocolate Satsuma Truffles</span></b></div>
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<span style="font-family: inherit;">Makes 10-15 truffles (depending on size)</span></div>
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<i><span style="font-family: inherit;">Adapted from <a href="http://www.foodnetwork.com/recipes/tyler-florence/dark-chocolate-truffles-recipe.html" target="_blank">this recipe</a></span></i></div>
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<span style="font-family: inherit;">These can be made a day or two in advance. To store, refrigerate on parchment paper in a sealed container, and let come to room temperature before serving. </span></div>
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<td style="width: 50%;" valign="top"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">½ cup heavy cream</span><br />
<span style="font-family: inherit;">Zest of 1 large Satsuma (mandarin orange)</span><br />
<span style="font-family: inherit;">8 oz Bittersweet chocolate (at least 60%), </span><br />
<span style="font-family: inherit;">chopped very fine (even grated or food </span><br />
<span style="font-family: inherit;">processed would be best)</span><br />
<span style="font-family: inherit;">¼ teaspoon vanilla </span><br />
<span style="font-family: inherit;">1.5 teaspoons Satsuma juice</span><br />
<span style="font-family: inherit;">½ cup cocoa powder </span><br />
<span style="font-family: inherit;">Candied ginger </span><br />
<span style="font-family: inherit;">Fresh Satsuma segments, for serving</span></td>
<td style="width: 50%;" valign="top"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">In a saucepan, heat heavy cream and zest over low heat (medium low/low), until it just starts to simmer. Put chocolate in a heatproof bowl, and pour cream over it (straining if you don’t want the zest in the truffles). Cover with plastic wrap and let sit for 5-10 minutes, until chocolate is melted. Add vanilla and orange juice and, and stir to combine. Let sit to cool (to room temperature).</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">With an electric mixer or stand mixer, beat until chocolate is lighter in color, about 4 minutes. If it’s still too runny/soft to roll into balls, spread in an 8x8 dish and refrigerate until cool enough to scoop but not totally solid (about an hour). </span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Add cocoa powder to a small bowl. Use a melon baller, small ice cream scoop, or cookie dough scoop to scoop chocolate into balls. Shape with hands if needed, and roll in cocoa powder to coat. Top with a shaving of candied ginger, and serve with Satsuma segments and DRY Sparkling Ginger soda!</span><br />
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<span style="font-family: inherit;">*****</span></div>
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<i>Note: I received free product from DRY Sparkling as part of this post and giveaway. All opinions and recipes are my own. Visit <a href="http://www.drysparkling.com/" target="_blank">DRY Sparkling</a> to learn more about where to find the limited edition holiday flavors, as well as their other fun flavors like Fuji Apple and Juniper Berry! </i><br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-43669448493788980952016-11-14T12:53:00.001-08:002016-11-17T08:18:21.941-08:00Your Voice is Valid<img alt="Polignano a Mare, Italy \\ Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/Blog-2016/i-7xtCMBj/0/X2/IMG_4924-X2.jpg" title="Polignano a Mare, Italy \\ Loves Food, Loves to Eat" />
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<span style="font-family: inherit;">Later this week, I’ll be back to regularly scheduled food posts. But I can’t just jump back into recipes without acknowledging that my heart is breaking for this country, for our planet’s environment, for my targeted friends and neighbors who are currently living in fear, and for everyone else who feels gutted by what’s to come in the next four years and by the precedent that has been set.</span><br />
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<span style="font-family: inherit;">This blog started as a creative outlet. Overtime, I’ve gotten a tiny bit more personal, and I’ve shared quite a bit about my grief over losing my dad. And right now I’m grieving, and don’t intend to pretend I’m not. I don’t get a ton of views and I don’t receive one cent of revenue for writing here, so while I appreciate and </span>occasionally<span style="font-family: inherit;"> cater to this site's followers, this space is mine to do with as I please. If you stick with me, when now and then I might talk about feelings more than food, then thank you. But if you don’t, that’s ok too. Some things matter, and some don’t. We all have one life to live in this world. </span><br />
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<span style="font-family: inherit;">In September Evan and I vacationed in Italy. We went to Rome and Puglia—the heel of the boot. I plan to share more about that here eventually, but just haven’t gotten around to it yet. It was a beautiful, fun, amazing trip. We did, however, have one bad (potentially near-death) experience, on our last full day in Italy, in Polignano a Mare (a beautiful town on the Adriatic Sea, pictured above!).</span><br />
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<span style="font-family: inherit;">We had booked a boat tour of the cliff-side grottos, and when the time came, it was windy and wavy, but we went anyway, just the two of us and the captain in a small motor boat. The tour was cut short, because of the wind and waves, a quick out and back, cruising parallel along the coast-line. On the way back, I noticed suddenly that we had started veering toward the rocky cliff wall. I looked behind me at the driver, and to my alarm, saw that he had his head down, and was texting. I looked at Evan, who was facing out to sea, taking photos. He didn’t see what was happening. This all went down in less than a minute, probably all in a matter of seconds, but in my head it lasted forever. As I looked back and forth between the driver and the cliff, I knew it was bad. I knew we were headed straight toward a rock wall. I knew the driver wasn’t looking. But I didn’t say anything, I sat in alarm, watching it all happen. Part of this, I’m sure, was a natural fight/flight/freeze reaction (obviously the freeze part), but there was something else too. </span><br />
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<span style="font-family: inherit;">A few feet from hitting the wall, the driver looked up and screamed, throwing the boat in reverse, throwing us out of our seats onto the floor, narrowly missing the cliff wall, crossing himself and praying. Luckily, we didn’t crash into the wall, we were, all-in-all, fine. In that brief moment though, while I watched us nearly drive straight into a cliff, and felt the alarm of what was happening, my brain said “Surly this isn’t happening. He knows what he’s doing. He’s a professional.” I didn’t want to, excuse the pun, rock the boat. My fear of hitting the wall and my fear of speaking up were competing. I didn’t trust my gut. </span><br />
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<span style="font-family: inherit;">This event shook me pretty badly. Not just because we almost wrecked, but because I didn’t trust myself. I was afraid of speaking up and embarrassing myself. I think this is a fairly common and unique experience for women. I know that a few female friends I shared this story with identified with those feelings. Society tells us to be quiet. To second guess ourselves. To trust the men in the room. Fuck that.</span><br />
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<span style="font-family: inherit;">I don’t want to be that person in the boat anymore. </span><br />
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<span style="font-family: inherit;">Don’t freeze. Don’t stay quiet. Don’t be demure.</span><br />
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<span style="font-family: inherit;">Your feelings are valid. Your fears are valid. Your voice is valid. </span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-83826496782795445042016-10-28T13:41:00.001-07:002016-11-17T08:18:31.043-08:00Halloween Weekend Things!<img alt="This crow keeps trying to get in my window at work... " src="https://photos.smugmug.com/Food/Blog-2016/i-w67sqCB/0/X2/IMG_5509-X2.jpg" title="This crow keeps trying to get in my window at work... " />Happy Halloween weekend! I’ve got some Halloween bits and bobs for you, below! I hope everyone’s planning to do something fun and spooky involving costumes and candy. I’m hosting a little get together. The theme? Your favorite 90s sitcom…complete with 90s potluck food! Obviously I’m dressing up as the queen of 90s sitcoms, Roseanne. And I’m trying to convince Evan to go as her sister Jackie. BTW—one time I met Roseanne in a lobby in Vegas, and shouted out “I’M YOUR BIGGEST FAN!” and got my photo with her. NBD.<br />
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Speaking of dressing up, below are some of my faves from recent years. There’s the time we went as the Addams Family—I was Wednesday, Evan was a killer Morticia, my sister was Pugsley, and her husband Pete was Gomez. We won a prize! There’s also the time I was Wayne and Amanda was Garth and I was incredibly comfortable all night in dude’s jeans, chucks, and a basic tshirt. And then there was the year Evan dressed as Fantastic Mr. Fox, Pete was a Deadliest Catch guy, Amanda was the most freakin amazing Beetlejuice ever (I mean seriously… look at that… she’s a cute girl you guys!), and I was the girl from the Ring. I even made a little cardboard TV to climb out of all night! And, once again, I was super cozy and warm all night in that nightgown!<br />
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<img alt="" src="https://photos.smugmug.com/Food/Blog-2016/i-HdNvKnF/0/X2/4D8E3727-2A61-4D6F-BC3B-44F4EC780366-X2.jpg" />
In celebration of Halloween, <a href="http://bevcooks.com/2016/10/friday-flotsam-95/" target="_blank">Bev shared some ghost stories on her blog today</a>! So, here’s (one of) mine: In college, I lived in a big, old, falling down house in the heart of Greek Row, with 5 other girls (we weren’t part of the Greek system, but our location meant we had access to great parties and also threw great parties… like, epic parties). Anyway, our house had 3 floors—V & Tasha lived in the creepy ass basement that flooded often, was full of spiders and mold, and had a random storage room that was scary AF that we never went in (that basement is basically a scary story in itself). The main floor had the living room, etc, and upstairs, Bree and I had the two smaller rooms facing the frat behind us, and Kristy and Andrea had the two bigger rooms facing the street (also, there was a creepy crawl space attic that we never explored, but we had a theory that our slumlord lived up there). So one night, Andrea and V were out of town, and Tasha was fast asleep down in the dungeon. Which left Kristy, Bree, and me upstairs. We all said goodnight, closed our doors, and seconds later, heard the TV in the living room turn on. Obviously we all had a WTF moment, but since we did have downstairs roomies, we thought maybe? So we tiptoed out of our rooms, to the top of the landing and hollered down. No response. A few minutes later, the TV shut off. We were a little freaked out, but started retreating to our rooms again, WHEN THE TV TURNED ON AGAIN. At this point we were freaked the fuck out, so we ran into Kristy’s room, locked the door, and called the cops. When they arrived, we threw a key out the window to them, and they came in and searched the house. THEY FOUND NOTHING. And they seemed super annoyed at us. So after they left, we were too scared to go back to our separate rooms, so the three of us huddled up in Kristy’s bed with the bedroom door locked, and ended up having a weird, on-edge, hilarious night coming up with some of our best comedic material to date. You know who didn’t have a hilarious night? Tasha! We totally forgot about her asleep in the basement, and didn’t even realize until the next day when she very angrily told us about her night… which involved getting woken up to a cop shining a flashlight in her face and yelling “DO YOU LIVE HERE?!”<br />
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The TV turned on again, late late at night, a few more times (we seriously checked everything… no timers were on, etc), and we’re pretty certain the house was haunted. SWEET DREAMS YOU GUYS. Also, sorry Tasha!<br />
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<img alt="Loves Food Loves to Eat \\ Popcorn Balls! " src="https://photos.smugmug.com/Food/Loves-Food-2013/i-rVHzpGP/0/X2/IMG_2660-X2.jpg" title="Loves Food Loves to Eat \\ Popcorn Balls! " />
And finally, in the less scary/more delicious category, here are some fun Halloween snackies for you to make this weekend!<br />
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<li><a href="http://lovesfoodlovestoeat.blogspot.com/2013/10/halloween-peanut-butter-marshmallow.html" target="_blank">Peanut Butter Marshmallow Popcorn Balls</a> from the archives</li>
<li>Molly’s <a href="http://dunkandcrumble.com/sheet-pan-halloween-candy-bark/" target="_blank">Halloween Bark</a> and <a href="http://dunkandcrumble.com/pumpkin-chocolate-icebox-cake/" target="_blank">Pumpkin Chocolate Icebox Cake</a></li>
<li>Steph’s adorable <a href="http://iamafoodblog.com/totoro-pumpkin-whoopie-pies/" target="_blank">Totoro Pumpkin Whoopie Pies</a></li>
<li>Jonathan’s <a href="http://www.thecandidappetite.com/2016/10/25/halloween-frankenstein-cake/" target="_blank">Frankenstein Cake</a></li>
<li>Todd and Erica’s <a href="http://honestlyyum.com/17618/oaxaca-old-fashioned-happy-halloween/" target="_blank">Halloween Oaxaca Old Fashioned</a></li>
<li>Naomi’s <a href="http://www.bakersroyale.com/ghostly-pot-de-creme/" target="_blank">Ghostly Pot de Crème</a></li>
<li>Ashley’s <a href="http://notwithoutsalt.com/bittersweet-chocolate-pepita-butter-bites/" target="_blank">Bittersweet Chocolate Pepita Butter Bites</a></li>
<li>And... <a href="http://lovesfoodlovestoeat.blogspot.com/2013/09/wild-mushroom-pumpkin-pasta.html" target="_blank">the time I discussed my favorite Are You Afraid of the Dark episodes</a> (and shared a recipe for pumpkin and mushroom pasta)</li>
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<span style="font-family: inherit;">Happy Halloween!! </span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-79149755239582086402016-10-23T22:00:00.000-07:002016-11-17T08:18:38.942-08:00Savory Pumpkin Bread Pudding <img alt="Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/Blog-2016/i-qdwDR89/0/X2/IMG_6822-X2.jpg" title="Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat" /><span style="font-family: inherit;">When I was a kid, June was by far my favorite month. School got out for the summer, it was my birthday, we had that perfect spring weather—sunny and warm but not full on summer hot—and our field was filled with little purple flowers. And did I mention my birthday is in June? Of course I loved summer and also other months with holidays (particularly ones where I received gifts and/or cake and/or cookies), but I didn’t see how anyone could love any month better than June.</span><br />
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<span style="font-family: inherit;"><br /></span><img alt="Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/Blog-2016/i-5StSCmR/0/X2/IMG_6796-X2.jpg" title="Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat" />
<span style="font-family: inherit;">Now that I’m an adult and live in a place where spring is usually rainy and grey, I’ve grown to really love October (except for when, you know, it’s also rainy and grey). I’ve always loved Halloween and cuddling up with a warm treat and a scary movie (oh and my mom’s birthday… happy bday ma!), but didn’t always fully appreciate the changing colors on the trees, the crisp and cool but still sunny fall days, the pumpkin everything (sidenote, Evan and I saw a sign on a bank for a Pumpkin Spice Membership Level… sorry pumpkin spice, that’s just too far). Now I love all those things, and appreciate the opportunity to slow down and rest and stay indoors guilt-free, something that Seattleites don’t do during the summer months. Oh, and did I mention my wedding anniversary is in October (we celebrated our 2nd wedding anni earlier this month... with a trip to Italy... which I'll eventually hopefully tell you about)? #allthegiftsandcakesplease</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/Blog-2016/i-TLMN5K6/0/X2/IMG_6854-X2.jpg" title="Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat" />
<span style="font-family: inherit;">In honor of all things pumpkin and October, I’ve once again teamed up with the best of the best to give you all the pumpkin recipes you’ll ever need—sweet, savory, pumpkin spicy, pumpkin squashy, and everything in between. It’s Sara at Cake Over Steak’s #virtualpumpkinparty (plus co-host Aimee of Twigg Studios!). And I’m bringing a savory, cheesy pumpkin bread pudding that should also have a place on your Thanksgiving table next month, because it’s basically stuffing/dressing on steroids. To see the full list of amazing pumpkin party recipes (there are TONS) head over to <a href="http://cakeoversteak.com/quick-pumpkin-and-kale-risotto-arancini/" target="_blank">Sara's site</a> and <a href="http://www.twiggstudios.com/2016/10/virtual-pumpkin-party-sausage-stuffing-pumpkin-bake/" target="_blank">Aimee's site</a>! </span><br />
<span style="font-family: inherit;"><br /></span><img alt="Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/Blog-2016/i-vX3rNXK/0/X2/IMG_6838-X2.jpg" title="Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat" />
<span style="font-family: inherit;">Unrelated: if you want to talk Westworld theories...LET ME KNOW! I’ve been aggressively debating certain storyline and character theories with friends all weekend, and am basically scaring them all away… so you know, I need new friends to scare away. </span><br />
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<b><span style="font-family: inherit;">Savory Pumpkin Bread Pudding with Bacon, Mushrooms, and Caramelized Onions</span></b><br />
<span style="font-family: inherit;"><i>Note: there are a few different steps, so be sure to read through the whole recipe before getting started. </i></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 small sugar pie pumpkin (or other pumpkin or winter squash)</span><br />
<span style="font-family: inherit;">6 thick slices of bacon, diced </span><br />
<span style="font-family: inherit;">1 medium sweet onion, halved and thinly sliced</span><br />
<span style="font-family: inherit;">8 oz crimini mushrooms, sliced</span><br />
<span style="font-family: inherit;">1 tablespoon butter</span><br />
<span style="font-family: inherit;">2 teaspoons fresh thyme</span><br />
<span style="font-family: inherit;">1 clove garlic, minced</span><br />
<span style="font-family: inherit;">¼ teaspoon salt</span><br />
<span style="font-family: inherit;">1 loaf of stale/ crusty french or rustic bread, cubed (about 8-9 loose cups)</span><br />
<span style="font-family: inherit;">2 cups shredded gruyere cheese </span><br />
<span style="font-family: inherit;">3 eggs</span><br />
<span style="font-family: inherit;">1.5 cups heavy cream</span><br />
<span style="font-family: inherit;">¾ cup chicken broth </span><br />
<span style="font-family: inherit;">Heavy pinch of salt + fresh ground black pepper</span><br />
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<span style="font-family: inherit;">Preheat oven to 425 degrees F. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Cut pumpkin in half, and scoop out the innards. Save for roasted seeds (or whatever). Cut into roughly 3 inch pieces, and place on a baking sheet. Roast in oven for about 30 minutes--pumpkin should be just tender but not super soft. Let cool enough to handle it, and then remove peel (either peel off or cut). Cut pumpkin into bite-sized cubes, should have about 4-5 cups worth, and put in a large bowl. Set aside. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">While pumpkin is in oven, prepare the other filling ingredients.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Once you remove pumpkin from oven, turn temp down to 350 degrees F. Spray two 8x8 pans (or one larger, or many smaller) with cooking spray. </span><br />
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<span style="font-family: inherit;">Note: if your bread is fresh, just put the cubed bread on a baking sheet in the oven for about 20 minutes, until it’s a little crustier. </span><br />
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<span style="font-family: inherit;">Cook bacon in a skillet, until crispy, set aside to drain, but leave grease in skillet. </span><br />
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<span style="font-family: inherit;">With heat on medium, add onion, and caramelize until golden (turn down heat if they’re getting too dark). About 15-20 minutes. Add mushrooms and butter, and cook another 5-10 minutes, until mushrooms are sautéed through. Add thyme, garlic, and salt, and cook until garlic is fragrant, a couple of minutes. </span><br />
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<span style="font-family: inherit;">Add bacon and onion mixture to the pumpkin cubes. Toss lightly until combined, and then add cheese and bread, tossing gently until everything is evenly mixed. </span><br />
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<span style="font-family: inherit;">In a smaller bowl, whisk together eggs, cream, broth, salt, and pepper. Pour over bread mixture, and using your hands, toss to make sure everything is coated. Add to baking dish.</span><br />
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<span style="font-family: inherit;">Bake for 30-40 minutes (depending on the size of dishes you use). It’s done when the cheese is all melty, it’s golden on top, and springy to the touch. </span><br />
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<span style="font-family: inherit;"><i><span style="font-family: inherit;">Don't forget to visit </span><a href="http://cakeoversteak.com/quick-pumpkin-and-kale-risotto-arancini/" style="font-family: inherit;" target="_blank">Sara's site</a><span style="font-family: inherit;"> and </span><a href="http://www.twiggstudios.com/2016/10/virtual-pumpkin-party-sausage-stuffing-pumpkin-bake/" style="font-family: inherit;" target="_blank">Aimee's site</a> for a giant list of #virtualpumpkinparty recipes... from cakes to drinks to savory to sweet and everything in-between! </i></span><br />
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<img alt="Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat" src="https://photos.smugmug.com/Food/Blog-2016/i-SNmMDhK/0/X2/IMG_6857-X2.jpg" title="Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat" />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2755096166579411140.post-82407674020085964822016-10-05T04:00:00.000-07:002016-10-23T20:04:26.528-07:00Chicken Teriyaki Pizza<img alt="Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat " src="https://photos.smugmug.com/Food/Blog-2016/i-qr7Jbg9/0/X2/IMG_6759-X2.jpg" title="Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat " /><span style="font-family: inherit;">In celebration of football Season and the Hawks straight stomping the competition the last couple weeks, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you football-inspired recipes this season. Last month we shared our favorite <a href="http://lovesfoodlovestoeat.blogspot.com/2016/08/tailgate-bloody-marys.html" target="_blank">tailgating recipes,</a> and now we are sharing more than 60 recipe ideas for celebrating on game day… all with our favorite cities and teams in mind! </span><br />
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<span style="font-family: inherit;"><br /></span><img alt="Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat " src="https://photos.smugmug.com/Food/Blog-2016/i-KVBjKX2/0/X2/IMG_6769-X2.jpg" title="Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat " />
<span style="font-family: inherit;">You might think you know about teriyaki chicken, but you haven’t really had it until you’ve been to Seattle. I thought I knew what it was too, long ago when the only teriyaki I had ever had was a sticky sweet sauce out of a store bought bottle. But then, Spring Break of my Junior year in high school, I came to stay for the weekend with my sister at UW, in Seattle. Teriyaki restaurants—little hole-in-the-wall spots with minimal menus and tables you bussed yourself—were on every block up and down University Way (AKA the Ave), the main stretch of bars and restaurants by campus. I learned then, as she took me to her go-to joint Tokyo Garden, that teriyaki wasn’t just a sauce or flavor, but a dish as Seattle as Starbucks or the Seahawks themselves. When I got to UW two years later, some of the teriyaki spots of Amanda’s heyday were still there, others had disappeared, and new ones had popped up. But just like my sister and her friends, my roommates and I quickly learned that in Seattle, Teriyaki was king. (Note, there are probably at least five places called Teriyaki King here). </span><br />
<span style="font-family: inherit;"><br /></span><img alt="Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat " src="https://photos.smugmug.com/Food/Blog-2016/i-ZqPN4bp/0/X2/IMG_6736-X2.jpg" title="Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat " />
<span style="font-family: inherit;">Later, when I got my first job out of college, my coworkers and I would frequent either Asia Ginger #5 (to this day, my favorite) in Pioneer Square, or a place that might no longer even exist, who’s name I never learned, which was dubbed long before my time as Scary Teri… named either from the plethora of sauces we doused our chicken with, or for the block where it was located. When I moved jobs and office locations, I found a new teriyaki place down the street, and Evan and I have our go-to delivery and take out spots near our neighborhood. In the 13 years I’ve lived in Seattle, I never really considered why there were so many teriyaki joints, or why our teriyaki chicken was so much better than everyone else’s (sorry, it’s true!)… it just always felt like part of the city. But then a few months ago, <a href="https://www.thrillist.com/eat/seattle/seattle-teriyaki-japanese-restaurants-disappearing" target="_blank">I saw this article, and lo and behold</a>, what we know in the states today as teriyaki chicken... was invented in Seattle! (Also, the article is heartbreaking… don’t like teriyaki disappear you guys!). </span><br />
<span style="font-family: inherit;"><br /></span><img alt="Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat " src="https://photos.smugmug.com/Food/Blog-2016/i-fJwxKHt/0/X2/IMG_6741-X2.jpg" title="Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat " />
<span style="font-family: inherit;">So, when I was thinking of a team-themed recipe for this week’s #foodiefootballfans collaboration, it was a no brainer to do something with teriyaki chicken, the quintessential Seattle food (considering I already did a riff on <a href="http://lovesfoodlovestoeat.blogspot.com/2014/01/pigs-n-blanket-with-grilled-onion-cream.html" target="_blank">Seattle dogs</a> for football season two years ago). Here’s what you’ll get at every Teriyaki joint in the city: thin sliced strips of charred chicken, almost crispy on the outside, with a sweet brown sauce and a slightly charred/smoky flavor, a ball or two of white rice (brown on request), and a salad (typically the iceberg with carrot and cabbage mix) with sweet, tangy, runny, white dressing. Plus chili sauce, Sriracha, and a fortune cookie. I’m not even about to try to recreate it, because perfection already exists (at Asia Ginger #5). So I decided to make something easily shareable for a group and perfect for football parties: pizza! Teriyaki chicken, cheese, and green onions get all gooey and caramelized on the pizza crust, and then just before we eat, we’re topping our slices with that classic Teriyaki restaurant salad. Because the only thing better than salad and pizza is salad on pizza.</span><br />
<span style="font-family: inherit;"><br /></span><img alt="Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat " src="https://photos.smugmug.com/Food/Blog-2016/i-pqm63tf/0/X2/IMG_6749-X2.jpg" title="Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat " /><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b>Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza)</b></span><br />
<span style="font-family: inherit;">This is inspired by my love of Seattle teriyaki, but aside from the dressing, the sauce and chicken aren't exact replicas of what you'll find at our many Teriyaki joints... instead they're the perfect gooey, sweet, topping for game-day pizza! There are a few steps to this, and the chicken needs to marinade at least two hours. To make things easy on game day, cook the chicken and make the sauce the day before, chilling separately until you’re ready to assemble the pizza.</span><br />
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<span style="font-family: inherit;"><i><b>Step 1: Make the chicken </b></i></span><br />
<span style="font-family: inherit;">1.25 lbs chicken breasts, cut in large chunks or strips</span><br />
<span style="font-family: inherit;">1/3 cup soy sauce</span><br />
<span style="font-family: inherit;">2 tablespoons brown sugar</span><br />
<span style="font-family: inherit;">1/4 teaspoon powdered ginger</span><br />
<span style="font-family: inherit;">1/2 teaspoon granulated garlic powder (not garlic salt)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In a medium-sized bowl, whisk together soy sauce, brown sugar, ginger, and garlic. Add chicken, cover, and refrigerate for around 2 hours.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat the oven to 425F and heat a grill pan on the stovetop over medium-high heat. Pour excess marinade off chicken. Sear chicken until lightly charred on each side, 3 pieces at a time, on grill pan (it might smoke, have your vent on). Note, don’t cook all the way through, just sear the outside. Add all the chicken to a small baking sheet or baking dish, and place in oven. Cook for about 30 minutes (depending on how big your pieces are) until chicken is cooled through. Let cool slightly, then shred with two forks or roughly chop. Chill until ready to use.</span><br />
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<span style="font-family: inherit;"><b><i>Step 2: Make your pizza dough</i></b></span><br />
<span style="font-family: inherit;">I use this recipe, because it’s so quick and easy (as the title suggests). Have your dough ready to go while you make the sauce.</span><br />
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<span style="font-family: inherit;"><i><b>Step 3: Make the sauce</b></i></span><br />
<span style="font-family: inherit;">2 tablespoons cornstarch + 1/4 cup cold water</span><br />
<span style="font-family: inherit;">1/4 cup soy sauce</span><br />
<span style="font-family: inherit;">1 cup water</span><br />
<span style="font-family: inherit;">6 tablespoons brown sugar</span><br />
<span style="font-family: inherit;">1/2 tablespoon sesame oil</span><br />
<span style="font-family: inherit;">1/4 teaspoon granulated garlic powder</span><br />
<span style="font-family: inherit;">scant 1/4 teaspoon ginger</span><br />
<br />
<span style="font-family: inherit;">Make a slurry with the cornstarch and 1/4 cup cold water, and set aside. In a small saucepan, combine the remaining ingredients, and whisk until sugar is dissolved. Stir in cornstarch slurry. Heat over medium, whisking regularly, until sauce is just starting to bubble, and let thicken to a runny but viscous, spoon-coating consistency. </span><br />
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<span style="font-family: inherit;"><b><i>Step 4: Make the pizza</i></b></span><br />
<span style="font-family: inherit;">1 ball pizza dough</span><br />
<span style="font-family: inherit;">pre-cooked and chopped chicken</span><br />
<span style="font-family: inherit;">teriyaki sauce</span><br />
<span style="font-family: inherit;">2 cups low-moisture shredded mozzarella</span><br />
<span style="font-family: inherit;">2 green onions, thinly sliced</span><br />
<span style="font-family: inherit;">black and white sesame seeds</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat oven to 450F. If using pizza stone, put in oven to preheat. Spread pizza dough on top of a thin layer of cornmeal, on peel or baking sheet. Evenly distribute all but about a tablespoon of the cheese on the dough. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Add 1/2 cup of teriyaki sauce to the chopped chicken, and mix to combine. Spread sauced chicken evenly over pizza. Top with remaining cheese, green onions, and a sprinkle of sesame seeds. Bake for 15 minutes. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">After 15 minutes, drizzle about 1/2 cup worth of sauce over pizza, and bake for another five minutes or until crust is golden.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b><i>Step 4: Make the salad & serve the pizza</i></b></span><br />
<span style="font-family: inherit;">1/4 cup mayonnaise</span><br />
<span style="font-family: inherit;">1/2 teaspoon sesame oil</span><br />
<span style="font-family: inherit;">2 teaspoons rice vinegar</span><br />
<span style="font-family: inherit;">2 tablespoons water</span><br />
<span style="font-family: inherit;">Two pinches granulated white sugar</span><br />
<span style="font-family: inherit;">Two large pinches white pepper</span><br />
<span style="font-family: inherit;">Lettuce/carrots/cabbage (I used the packaged iceberg/carrot/purple cabbage blend, as I’m pretty sure that’s what most Teriyaki joints here use)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">While the pizza is cooking, whisk together mayo, sesame oil, vinegar, water, sugar, and pepper. Toss with 4-6 cups of salad.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Serve each pizza slice with a pile of dressed salad, and add Sriracha as desired. </span><br />
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<span style="font-family: inherit;"><i>Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.</i></span><br />
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<span style="font-family: inherit;"><br /></span><img alt="Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat " src="https://photos.smugmug.com/Food/Blog-2016/i-FLbbSNd/0/X2/IMG_6755-X2.jpg" title="Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat " /><br />
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<span style="font-family: inherit;"><b>Wait, there's more! Check out the rest of the #foodiefootballfans lineup:</b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<a href="http://celebrating-family.com/red-sea-party-punch" rel="nofollow" target="_blank">Red Sea Party Punch</a> by Celebrating Family<br />
<a href="http://www.lovebakesgoodcakes.com/2016/10/bird-gang-sonoran-nachos.html" rel="nofollow" target="_blank">Bird Gang Sonoran Nachos</a> by Love Bakes Good Cakes<br />
<a href="http://www.bodyrebooted.com/2016/10/05/gameday-cheesecake-bars/" rel="nofollow" target="_blank">GameDay Cheesecake Bars</a> by Body Rebooted<br />
<a href="http://dashofherbs.com/healthy-dirty-bird-dip/" rel="nofollow" target="_blank">Healthy Dirty Bird Dip</a> by Dash of Herbs<br />
<a href="http://www.theculinarycompass.com/purple-potato-salad" rel="nofollow" target="_blank">Purple Potato Salad</a> by The Culinary Compass<br />
<a href="http://momsmessyiracles.com/chocolate-blackberry-cheesecake-parfait/" rel="nofollow" target="_blank">Chocolate Blackberry Cheesecake Parfait</a> by Mom's Messy Miracles<br />
<a href="http://wp.me/p4NJ3s-1WI" rel="nofollow" target="_blank">Easy Buffalo Chicken Sliders</a> by Beer Girl Cooks<br />
<a href="http://www.thelifejolie.com/buffalo-chicken-sliders/" rel="nofollow" target="_blank">Quick and Easy Baked Buffalo Chicken Sliders</a> by The Life Jolie<br />
<a href="http://feastandwest.com/2016/10/05/blackened-steak-blue-cheese-nachos/" rel="nofollow" target="_blank">Blackened Steak + Blue Cheese Nachos</a> by Feast + West<br />
<a href="http://www.familyfoodonthetable.com/easy-pimiento-cheese-crackers" rel="nofollow" target="_blank">Easy Pimiento Cheese Crackers</a> by Family Food on the Table<br />
<a href="http://www.honeyandbirch.com/chicago-style-deep-dish-breadsticks/" rel="nofollow" target="_blank">Chicago-Style Deep Dish Breadsticks</a> by Honey & Birch<br />
<a href="http://breadboozebacon.com/italian-beef/" rel="nofollow" target="_blank">Italian Beef</a> by Bread Booze Bacon<br />
<a href="http://loveandflour.com/welcome-to-the-jungle-cocktail" rel="nofollow" target="_blank">Welcome to the Jungle Cocktail</a> by Love & Flour<br />
<a href="http://www.foodtasticmom.com/2016/10/05/bengal-striped-bundt-cake/" rel="nofollow" target="_blank">Bengal Striped Bundt Cake</a> by Foodtastic Mom<br />
<a href="http://amindfullmom.com/polish-boy-potato-skins" rel="nofollow" target="_blank">Polish Boy Potato Skins</a> by A Mind Full Mom<br />
<a href="http://www.thesecretingredientis.com/sweet-and-salty-brownies/" rel="nofollow" target="_blank">Sweet and Salty Brownies</a> by The Secret Ingredient Is<br />
<a href="http://thebakermama.com/recipes/cowboy-cookies/" rel="nofollow" target="_blank">Cowboy Cookies</a> by The BakerMama<br />
<a href="http://seeaimeecook.blogspot.com/2016/10/cowboy-chili.html" rel="nofollow" target="_blank">Cowboy Chili</a> by See Aimee Cook<br />
<a href="http://www.cakenknife.com/green-chile-pulled-pork-poutine/" rel="nofollow" target="_blank">Green Chili Pulled Pork Poutine</a> by Cake 'n Knife<br />
<a href="http://www.sustainingthepowers.com/blue-and-orange-jello-shot-gummies/" rel="nofollow" target="_blank">Blue and Orange Jello Shot Gummies</a> by Sustaining the Powers<br />
<a href="http://themexitalian.com/greek-town-loaded-potato-skins/" rel="nofollow" target="_blank">Greek Town Loaded Potato Skins</a> by The Mexitalian<br />
<a href="http://clubnarwhalblog.com/2016/10/marbled-scotcharoos.html/%20%E2%80%8E" rel="nofollow" target="_blank">Marbled Scotcharoos</a> by Club Narwhal<br />
<a href="http://www.offtheeatenpathblog.com/2016/10/05/beer-cheese-fondue/" rel="nofollow" target="_blank">Beer Cheese Fondue</a> by Off the Eaten Path<br />
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<a name='more'></a><br />
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<img alt="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" src="https://photos.smugmug.com/Food/Blog-2016/i-sw3R5Bh/0/X2/IMG_6691-X2.jpg" title="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" />
To celebrate the upcoming season, I’ve joined a group of bloggers from all over the country, who are all fans of different teams, to bring you a ton of tailgating recipe ideas! Stay tuned over the next few months for other football inspired posts from this group of #foodiefootballfans!<br />
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<img alt="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" src="https://photos.smugmug.com/Food/Blog-2016/i-W65dDvz/0/X2/IMG_6685-X2.jpg" title="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" />
I like the idea of tailgating, but I’ve only been to a handful of actual tailgates. The thing is, I kind of hate big crowded events. Here are few reasons:<br />
<br />
<ul>
<li>I’m five foot zero inches tall, and in crowds, that means my face is stuck in a million armpits, if I’m lucky. If I’m not lucky, it’s stuck in a million butts.</li>
<li>I’m a bit of an introvert in that I can only do so much group socializing at a time. And these types of events usually last for hours.</li>
<li>I’m a lightweight, and like a grandpa on Thanksgiving, after a couple beers and a hotdog, I just want to take a snooze on a recliner and not be bothered to stay up and cheer for several more hours.</li>
<li>In college I was even more of a lightweight, and on the way to a Husky game, I threw up in the parking lot of Husky Stadium, surrounded by alumni tailgaters. #memories</li>
<li>Port-a-potties.</li>
</ul>
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<img alt="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" src="https://photos.smugmug.com/Food/Blog-2016/i-Kg6cVHf/0/X2/IMG_6645-X2.jpg" title="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" />
I like to watch football from a comfy booth at a local bar, or in my PJs on my couch. I can see the appeal of tailgating though. I’ve been once or twice (at UW football games), and like I said, I like the idea of it. It’s sort of like camping—sitting around drinking, grilling, preparing fun food that you wouldn’t necessarily make at home—but in a parking lot with a bunch of hyped up football fans.<br />
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<img alt="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" src="https://photos.smugmug.com/Food/Blog-2016/i-3fsTHqF/0/X2/IMG_6611-X2.jpg" title="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" />
Since I don’t go to a lot of tailgates, I was racking my brain coming up with a good tailgate recipe that wasn’t just grilled stuff or chips and dips. So I turned to the expert, my sister, who is the biggest sports fan I’ve ever known, and who tailgates on the regular. She recommended bloody marys, something she and her husband always have at tailgates, since they usually start in the AM, hours before game time.<br />
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<img alt="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" src="https://photos.smugmug.com/Food/Blog-2016/i-svd3fN9/0/X2/IMG_6667-X2.jpg" title="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" />
<img alt="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" src="https://photos.smugmug.com/Food/Blog-2016/i-RnbXZWk/0/X2/IMG_6638-X2.jpg" title="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" />
So that’s what we’re having! I thought about naming these after one of our Hawks, but I didn’t think we wanted to start the season with a Bloody Wilson. Yoiks. Nothanks.<br />
<br />
<img alt="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" src="https://photos.smugmug.com/Food/Blog-2016/i-5x44vrm/0/X2/IMG_6651-X2.jpg" title="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" />
These are easy to bring to a tailgate (or camping!) because you prep the mary mix ahead of time, in separate, sealable jars that can be tucked into a cooler of ice, and quickly customized. And, because it’s not a tailgate without a BBQ (or, so I’ve been told), we’re garnishing our marys with lil mini grilled smokey sausages!<br />
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<img alt="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" src="https://photos.smugmug.com/Food/Blog-2016/i-cXGhs3R/0/X2/IMG_6705-X2.jpg" title="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" />
<b>Tailgate Bloody Marys</b><br />
<i>Makes 1 pint-size canning jar drink</i><br />
<i><br /></i>
This base mix is how I learned how to make bloody marys years ago, from my Uncle Rock and Aunt Cat. I prefer a basic scratch mary to a store-bought mix, but even you decide to use a pre-made base, packing it up in individual transportable, sealable jars makes tailgate time fun and easy!<br />
<br />
1 cup tomato juice<br />
2 teaspoons prepared horseradish cream<br />
1 teaspoon Worcestershire<br />
1/8th of a lemon, juiced<br />
1 tablespoon pickle juice<br />
About 6 splashes of hot sauce (like Tabasco)<br />
Generous pinch or two of: celery salt, black pepper, sea salt<br />
2 ounces vodka<br />
<br />
<i>For the skewer:</i><br />
1 lil smokey<br />
1 cube bread (like garlic-parmesan rustic loaf)<br />
1 mini tomato<br />
1 pepperoncini<br />
1 cube pepper jack cheese<br />
<br />
<i>Other garnish:</i><br />
Celery stick<br />
Dilly beans<br />
<br />
Add base ingredients except vodka to mason jar, seal, and shake to combine. For optimal flavor, make ahead.<br />
<br />
At tailgate, shake each jar to re-mix, add ice, and add 2 ounces of vodka.<br />
<br />
For garnish: put smokey and bread cube on skewer, and grill until lightly charred. Then slide tomato, pepperoncini, and cheese cube onto skewer.<br />
<br />
Set out pre-cut celery sticks and dilly beans, along with skewers, extra hot sauce, and everyone’s jar of Bloody Mary!<br />
<div style="text-align: center;">
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<img alt="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" src="https://photos.smugmug.com/Food/Blog-2016/i-XjQzG5D/0/X2/IMG_6717-X2.jpg" title="Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans" /><br />
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<i>***</i></div>
<i>Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.</i><br />
<div style="text-align: center;">
<i>***</i></div>
<br />
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<span style="font-family: inherit;"><a href="http://orderinthekitchen.com/chowder-stuffed-jalapeno-poppers/" rel="nofollow" target="_blank">Chowder Stuffed Jalapeno Poppers</a> by Order in the Kitchen</span><br />
<span style="font-family: inherit;"><a href="http://www.peanutblossom.com/blog/2016/08/old-fashioned-sweet-recipe.html" rel="nofollow" target="_blank">Old Fashioned Sweet</a> by Peanut Blossom</span><br />
<span style="font-family: inherit;"><a href="http://www.polkadottedbluejay.com/2016/08/baked-mac-and-cheese-cups.html" rel="nofollow" target="_blank">Baked Mac and Cheese Cups</a> by Polka Dotted Blue Jay</span><br />
<span style="font-family: inherit;"><a href="http://seeaimeecook.blogspot.com/2016/08/texas-toothpicks-with-buttermilk-ranch.html" rel="nofollow" target="_blank">Texas Toothpicks with Buttermilk Ranch</a> by See Aimee Cook</span><br />
<span style="font-family: inherit;"><a href="http://shawsimpleswaps.com/pretzel-turkey-meatballs-nfl-tailgate-eats/" rel="nofollow" target="_blank">Pretzel Turkey Meatballs (GF, DF, SF)</a> by Shaws Simple Swaps</span><br />
<span style="font-family: inherit;"><a href="http://simpleandsavory.com/hearty-vegetable-chili/" rel="nofollow" target="_blank">Hearty Vegetable Chili</a> by Simple and Savory</span><br />
<span style="font-family: inherit;"><a href="http://www.simplifylivelove.com/focaccia-pizza/" rel="nofollow" target="_blank">Focaccia Pizza</a> by Simplify, Live, Love</span><br />
<span style="font-family: inherit;"><a href="http://www.sustainingthepowers.com/sweet-potato-skins-stuffed-with-pulled-pork" rel="nofollow" target="_blank">Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork</a> by Sustaining the Powers</span><br />
<span style="font-family: inherit;"><a href="http://thebakermama.com/recipes/bacon-wrapped-cheeseburger-bites/" rel="nofollow" target="_blank">Bacon-Wrapped Cheeseburger Bites</a> by The BakerMama</span><br />
<span style="font-family: inherit;"><a href="http://www.thecreativebite.com/buffalo-chicken-pasta-salad/" rel="nofollow" target="_blank">Buffalo Chicken Pasta Salad</a> by The Creative Bite</span><br />
<span style="font-family: inherit;"><a href="http://thecrumbycupcake.com/german-potato-skins/" rel="nofollow" target="_blank">German Potato Skins</a> by The Crumby Cupcake</span><br />
<span style="font-family: inherit;"><a href="http://www.theculinarycompass.com/old-bay-trail-mix/" rel="nofollow" target="_blank">Old Bay Trail Mix</a> by The Culinary Compass</span><br />
<span style="font-family: inherit;"><a href="http://www.thelifejolie.com/meat-lovers-pizza-bites/" rel="nofollow" target="_blank">Meat Lover's Pizza Bites</a> by The Life Jolie</span><br />
<span style="font-family: inherit;"><a href="http://themexitalian.com/tailgate-special-raspberry-chipotle-black-bean-dip" rel="nofollow" target="_blank">Raspberry Chipotle Black Bean Dip</a> by The Mexitalian</span><br />
<span style="font-family: inherit;"><a href="http://www.thesecretingredientis.com/grilled-asian-chicken-wings/" rel="nofollow" target="_blank">Grilled Asian Chicken Wings & Shishito Peppers</a> by The Secret Ingredient Is</span><br />
<span style="font-family: inherit;"><a href="http://www.thespeckledpalate.com/blackened-shrimp-tacos/" rel="nofollow" target="_blank">Blackened Shrimp Tacos</a> by The Speckled Palate</span><br />
<span style="font-family: inherit;"><a href="http://www.twoplacesatonceblog.com/2016/08/honeydew-melon-refresher.html" rel="nofollow" target="_blank">Honeydew Melon Refresher</a> by Two Places at Once</span><br />
<span style="font-family: inherit;"><a href="http://www.westviamidwest.com/grilled-sauerkraut-stuffed-brats/" rel="nofollow" target="_blank">Grilled Sauerkraut Stuffed Brats </a> by West via Midwest</span><br />
<span style="font-family: inherit;"><a href="http://whatagirleats.com/savory-sausage-apple-sage-hand-pies/" rel="nofollow" target="_blank">Sausage Apple and Sage Hand Pies</a> by What A Girl Eats</span><br />
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