tag:blogger.com,1999:blog-22278838321985536282024-02-02T10:01:42.115-08:00Sunny Days With My Loves - Adventures in HomemakingI enjoy sharing my love of food, cooking, food photography, family raising, special needs child parenting, Pinterest addict crafting, cleaning, living a frugal live, Allrecipes.com, and Christianity with my readers and am grateful for each and every one of them!Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.comBlogger402125tag:blogger.com,1999:blog-2227883832198553628.post-58360784196748693632021-07-13T20:03:00.001-07:002021-07-14T11:22:38.325-07:00Lavender Lemon Thumbprint Cookies and a Return to Normalcy...ish<p style="text-align: center;"> I'm back...ish!</p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7FguMrkhysrg9F_0vfLGQ3ylcr_YgRTdhy7nNeRBzwKsC8gF8P2CK2Z2dymXsuEwS1tANOWvwtUshuB3SxMWOxbybCqrUpUa34XjyMOtSkAoARLMP8qMyFSI9ykJZA80iWEmTb7vanxo/s2048/IMG_8766.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1377" data-original-width="2048" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7FguMrkhysrg9F_0vfLGQ3ylcr_YgRTdhy7nNeRBzwKsC8gF8P2CK2Z2dymXsuEwS1tANOWvwtUshuB3SxMWOxbybCqrUpUa34XjyMOtSkAoARLMP8qMyFSI9ykJZA80iWEmTb7vanxo/w400-h269/IMG_8766.jpeg" width="400" /></a></div><p style="text-align: center;"><br />You know...in those years when I was blogging constantly, I used to come across other people's zombie blogs out there on the internet and wonder how they could just abandon something they had poured themselves into.</p><p style="text-align: center;">Then, you know...life happened. And suddenly I understood.</p><p style="text-align: center;">First school, then the pandemic, then school again. It's been an interesting few years to say the least.</p><p style="text-align: center;">That being said, this blog...it represents so many moments in my life. It has continued to serve as my own personal recipe book over the years, regardless of what time or desire I have had to add to it.</p><p style="text-align: center;">It means a lot to me. It has also been quite a while since I've felt the drive to contribute to it again.<span></span></p><a name='more'></a><p></p><p style="text-align: center;">I know that my last post was a little...pessimistic. It also represents a very real, very weird moment in time. That being said- it *kills* me to revisit this blog looking for a recipe only to see that heaviness sitting right at the top!</p><p style="text-align: center;">So, with no further ado, may I introduce to you- Lavender Lemon Thumbprint Cookies!</p><p style="text-align: center;">My daughter has been asking me to make <a href="http://sunnydayswithmyloves.blogspot.com/2018/06/lavender-honey-ice-cream-and-perfect.html">Lavender Honey Ice Cream</a> again a lot lately- and to be honest, I've gotten as far as buying the ingredients and freezing the bowl for the ice cream machine.</p><p style="text-align: center;">I'll get on making the ice cream soon...really. I will. Eek.</p><p style="text-align: center;">Anyway, I've had honey and lavender on the brain, so when I set out to develop a recipe for thumbprint cookies using lemon curd, those flavors were right at the forefront of my mind.</p><p style="text-align: center;">OMG. I know, I know. Superlatives and nonsense. Every recipe can't be an "OMG" recipe.</p><p style="text-align: center;">But for real, folks- these things are really, <i>really</i> yummy.</p><p style="text-align: center;">My son loves them. My daughter loves them. My husband loves them. I'm...trying to avoid eating all of them. It's a losing battle. ;-)</p><p style="text-align: center;">Culinary lavender is an incredibly under-appreciated ingredient. It adds such a floral, earthy note to recipes! I worked it in to the cookie dough, filled the indents with lemon curd (prepared...I wasn't feeling the need to make this recipe <i>entirely</i> from scratch...), and then drizzled those babies with a little honey before baking.</p><p style="text-align: center;"><i>*sidenote- I own some classy little shot glasses that I never, ever use because I'm too old for such things as a general rule, but the bottom of those dainty little glasses worked PERFECTLY to make indentations in the cookies!!*</i></p><p style="text-align: center;">To be honest, I wasn't sure how that honey would do alongside both lavender <i>and</i> lemon curd, but there was no reason to fret- it adds a *lovely* finish!</p><p style="text-align: center;">These tender little things are delicious, pretty, and <i>super</i> easy to make too! Enjoy. :-)</p><p style="text-align: center;"><i>P.S. Get vaccinated. Lets end this nonsense.</i></p><p style="text-align: center;"><i><br /></i></p><p style="text-align: center;"><a href="https://www.allrecipes.com/personal-recipe/64840163/lavender-lemon-thumbprint-cookies/" target="_blank">Lavender Lemon Thumbprint Cookies</a></p><p style="text-align: center;"><i>Click to see the recipe on Allrecipes.com</i></p><div style="text-align: center;">1 C butter, softened</div><div style="text-align: center;">1/3 C brown sugar, packed</div><div style="text-align: center;">1/3 C white sugar</div><div style="text-align: center;">2 egg yolks</div><div style="text-align: center;">2 tsp culinary-grade lavender</div><div style="text-align: center;">1 tsp vanilla extract</div><div style="text-align: center;">1 tsp almond extract</div><div style="text-align: center;">2 1/4 C all-purpose flour</div><div style="text-align: center;">2 tsp cornstarch</div><div style="text-align: center;">1/2 tsp salt</div><div style="text-align: center;">1/3 C lemon curd</div><div style="text-align: center;">2 Tbsp honey</div><br />1. Cream together butter, brown sugar, and white sugar. Mix in egg yolks, lavender, vanilla extract, and almond extract until combined.<br /><br /><div>2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture and mix to combine.<br /><br /></div><div>3. Roll dough into 1" balls and place 2" apart on baking sheets lined with parchment paper. Using your thumb (or another utensil, like the bottom of a shot glass), make indentations in the center of each cookie. Fill each indentation with enough lemon curd to completely fill the indentations. Transfer baking sheets to the refrigerator and allow to chill for 20 minutes.<br /><br /></div><div>4. Preheat oven to 375 degrees Fahrenheit. Remove baking sheets from refrigerator and lightly drizzle each cookie with honey. Bake for 10-12 minutes or until beginning to turn golden brown. Allow to cool on baking sheet for several minutes before transferring to cooling rack.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div>Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-59494262176384818612020-08-27T19:02:00.003-07:002020-08-27T19:09:34.391-07:00Life Has Changed<p style="text-align: center;"> I'm in mourning.</p><p style="text-align: center;">Aren't we all?</p><div style="text-align: center;">It's not an anger at our situation, or a lack of understanding.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JWkMqK15XhUjs8NzlCPmbxfDkw_tux5goq_ibT4hmRS5ZzWWBcLF-IEX8ivACu8COVddC1wFqo4WP1d7xTg6jp7dguW9E088Nl2u-oYa8iGKWSKUbtLn_jDbMF-X0luDTHOTPghFyMo3/s2048/1637644D-25F8-479C-8207-9BE52ABAA235_1_201_a.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JWkMqK15XhUjs8NzlCPmbxfDkw_tux5goq_ibT4hmRS5ZzWWBcLF-IEX8ivACu8COVddC1wFqo4WP1d7xTg6jp7dguW9E088Nl2u-oYa8iGKWSKUbtLn_jDbMF-X0luDTHOTPghFyMo3/w410-h274/1637644D-25F8-479C-8207-9BE52ABAA235_1_201_a.jpeg" width="410" /></a></div><br /></div><p></p><p style="text-align: center;">Just a pervading sense of loss.</p><p style="text-align: center;">Loss of contact. Loss of connection. Loss of life as we know it.</p><p style="text-align: center;">It makes me so sad.</p><p style="text-align: center;">Just...sad.</p><p style="text-align: center;">Sad at what we've lost, and sad that I can't image when- or if- life will get back to normal as we knew it.</p><p style="text-align: center;">Isn't it strange how quickly everything changed?</p><p style="text-align: center;">Just shockingly quickly.</p><p style="text-align: center;">Today I drove through my college campus, looking toward a semester in which only one of my classes will be 100% in person. This is my senior year. I am THIRTY-EIGHT years old.</p><p style="text-align: center;">I worked <i>hard </i>to be here. I did it with kids needing love, a house needing cleaning, a husband needing attention.</p><p style="text-align: center;">I took freaking CALCULUS, folks.<span></span></p><a name='more'></a><p></p><p style="text-align: center;">My senior year feels somewhat anticlimactic and bittersweet.</p><p style="text-align: center;">My kids are in school...kind of.</p><p style="text-align: center;">My daughter's schooling seems more cohesive than my son's.</p><p style="text-align: center;">His teacher is FABULOUS (though getting a teacher I can use that word to describe is a whole other story...). However his classes feel as if they're simply treading water until we get back to in-person schooling, which- between you and I- I don't believe will happen any time soon. </p><p style="text-align: center;">It's just a lot, right?</p><p style="text-align: center;">I've put on the pandemic pounds. Embarrassingly.</p><p style="text-align: center;">I've watched all the shows, done...I don't know, what have I done? Not enough, it seems.</p><p style="text-align: center;">I read <a href="https://www.facebook.com/itswilwheaton/posts/3047718938687961" target="_blank">a post by Wil Wheaton</a> today in which he talked about his inability to focus on books.</p><p style="text-align: center;">I hear you Wil. Mine are piling up too.</p><p style="text-align: center;">I've always been such a fabulous Summer Mom.</p><p style="text-align: center;">Museums, crafts, time together in the sun.</p><p style="text-align: center;">This year has felt so different.</p><p style="text-align: center;">It was a Spring Break that moved fluidly into summer that has somehow become both summer and fall simultaneously. We are both rocketing forward in time and floundering in it.</p><p style="text-align: center;">I'm not going to plaster a smile on my face and transition this into a unicorns and rainbows post- because, quite simply, I'm not feeling unicorns and rainbows.</p><p style="text-align: center;">That being said, I am going to focus on some fabulous moments.</p><p style="text-align: center;">Cooking! I have cooked! I mean...where do you think those pandemic pounds came from?</p><p style="text-align: center;">Several months ago my son decided it was Nice Week. We filled dollar store containers to the brim with small trinkets and homemade snacks and delivered them to my kids' closest friends.</p><p style="text-align: center;">If there is one thing that will stand out in my memories of this summer it is those baskets...because they were so incredibly fun to make and to use as vessels of joy that we kept it up through several rounds of gift-giving.</p><p style="text-align: center;">Pretty sure we're not done yet.</p><p style="text-align: center;">Nothing expected in return...just the most fabulous round of ding-dong-ditch in the history-of-ever given our current circumstances.</p><p style="text-align: center;">If this summer has taught me anything it is the power, joy, and necessity of connection with those we care about and love.</p><p style="text-align: center;">I have sent cards out the wazoo.</p><p style="text-align: center;">Did you help me proofread my grad school application?</p><p style="text-align: center;">You get a card!</p><p style="text-align: center;">Did you debut a FABULOUS new podcast?</p><p style="text-align: center;">You get a card!</p><p style="text-align: center;">Are you just a fabulous human being?</p><p style="text-align: center;">You, too, get a card!</p><p style="text-align: center;">I have never purchased so many stamps in my life.</p><p style="text-align: center;">I want everyone I know and love and care about to know that they are seen and loved and cared about.</p><p style="text-align: center;">Has there ever been a more important time to stay- or get- connected?</p><p style="text-align: center;">There has not.</p><p style="text-align: center;">At least not in my lifetime.</p><p style="text-align: center;">To say these times are unprecedented is an overstatement. I'm sure those who lived through the Spanish Flu *coughmisnomercough* 100ish years ago would feel us. Ish. I mean...we're certainly far more connected than they were, but again...I digress.</p><p style="text-align: center;">These times are <i>not</i> unprecedented. But they are uncommon and not something we're used to experiencing. I'm fascinated by the questions of how those who came before us came out the other end of this. How life got back to normal. How we moved on.</p><p style="text-align: center;">We will move on.</p><p style="text-align: center;">In the meantime...I'm glad you're here. I'm glad you're reading this. I'm glad we're in this together.</p><p style="text-align: center;">We <i>are</i> in this together. I'm here, no matter who you are or where you are.</p><p style="text-align: center;">Reach out. You're not alone in this.</p><p style="text-align: center;">In the meantime, it feels like- at the very least- I can share with you a fabulous recipe.</p><p style="text-align: center;">I'm always good for a great recipe, right?</p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibiMSQ1qZxBIq4kVNO_G6mG4ZQFwAXJ3m2d-KxrpGTLoMAYtKo6AdvvhvEzZbgYNLC01jC8AJIHVuw_TdvAcsV6ABv24uwp0eNgXhHsagN28Az_ovT_aIQryzKRqdrMfgYdlT-oVkLzNCl/s500/isla_500x500.40513716_o16dwgwu-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibiMSQ1qZxBIq4kVNO_G6mG4ZQFwAXJ3m2d-KxrpGTLoMAYtKo6AdvvhvEzZbgYNLC01jC8AJIHVuw_TdvAcsV6ABv24uwp0eNgXhHsagN28Az_ovT_aIQryzKRqdrMfgYdlT-oVkLzNCl/w164-h164/isla_500x500.40513716_o16dwgwu-2.jpg" width="164" /></a></div><br />But, before that, I want to share with you the Etsy shop of the most affordable, adorable, quickly-shipped masks I've come across- and I've bought a lot at this point.<p></p><p style="text-align: center;">No, I don't know her- I just really love her masks and I'm a repeat customer. They're well-made, have a pocket for filters, and come in cute patterns. Definitely check out <a href="https://www.etsy.com/shop/SeasideSewingShoppe" target="_blank">Seaside Sewing Shoppe</a>, because she's fabulous.</p><p style="text-align: center;">On to the recipe!</p><p style="text-align: center;">I've made a *lot* of good food this spring/summer/fall!</p><p style="text-align: center;">My scale is a testament to this fact.</p><p style="text-align: center;">One of my favorites, though, and one that got me through the early days when I had not yet dived (dove?) into the depths of late-night snacking, is Summer Berry Salad with Salmon.</p><p style="text-align: center;">We have grilled quite a bit since we've been home and I've often had my husband grill giant pieces of salmon, big enough that I can enjoy a serving warm and then save enough to have chilled pieces in salads later. I quickly learned that salmon+green lettuce+berries+honey mustard dressing= a super refreshing lunch. A super simple lunch at that!</p><p style="text-align: center;">This is one of those "recipes" that really doesn't require much of any work and is incredibly adaptable to whatever you have on hand, but it's fabulously easy and satisfying as written.</p><p style="text-align: center;">Enjoy! And please know- you're not alone in all of this crazy. We're just all together a little differently before. One of these days, we'll all come out the other end with some super fabulous stories for our grandkids.</p><p style="text-align: center;"><b><a href="https://www.allrecipes.com/recipe/280579/summer-berry-salad-with-salmon/" target="_blank">Summer Berry Salad with Salmon</a></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvii-UWfIGuogQFS0XKIQa4nDmafDLNdPSDh11EkrhhHWl8vMFy3umKqR39LHvt-J1o-3nIKjyMpiXyGJ00l1Fc9rTxWv6FHzsx-NzwjEtmIxg5nA5hAp8E6H-AnVzej3WKzKVpchTKQo0/s2048/DFABCB03-83E4-4B07-84D7-B79E1A93CD9D.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvii-UWfIGuogQFS0XKIQa4nDmafDLNdPSDh11EkrhhHWl8vMFy3umKqR39LHvt-J1o-3nIKjyMpiXyGJ00l1Fc9rTxWv6FHzsx-NzwjEtmIxg5nA5hAp8E6H-AnVzej3WKzKVpchTKQo0/w410-h274/DFABCB03-83E4-4B07-84D7-B79E1A93CD9D.jpeg" width="410" /></a></b></div><b><br /></b><p></p><div style="text-align: center;">8 C washed and chopped green leaf lettuce</div><div style="text-align: center;">12 oz cooked and chilled salmon, flaked into bite-sized chunks</div><div style="text-align: center;">1 C fresh blackberries </div><div style="text-align: center;">1 C fresh raspberries </div><div style="text-align: center;">1 C sliced fresh strawberries </div><div style="text-align: center;">⅓ C honey mustard dressing</div><br />1. Combine lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl and toss gently to combine.<br /><br /><div>2. Drizzle salad with dressing and toss gently to coat.</div>Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com1tag:blogger.com,1999:blog-2227883832198553628.post-23586443066588215312019-09-23T10:34:00.000-07:002019-09-23T10:33:59.952-07:00BLAT Pizza and Healthier Crusts<div style="text-align: center;">
There's something about a good flatbread or light pizza that's just so satisfying.<br />
Flavorful and delicious without being heavy and greasy.<br />
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One of the things I love about the CAULIPOWER crusts (remember from the last post about <a href="https://sunnydayswithmyloves.blogspot.com/2019/09/spring-roll-pizza-and-spring-roll-pizza.html">Vietnamese Spring Roll Pizza?</a>) is that they're the perfect, crispy base for toppings while staying light and not weighing me down. Plus they're SUPER easy to pull out of the freezer and throw together a meal with- no prefacing of crust required!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30YuwIt46B9Gou2o1ShjsGyePXF8tlkxfcyixjLAlkW8vdWz9_EVxAZo8zq4QZJEYyc8e7iDbWEJ9nxkSXXngJRBg043IF3PyiacaGPM0jSFnSkcDhK4fsY06X1u-rrVLf3LzWxeox5_4/s1600/fullsizeoutput_41ab.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30YuwIt46B9Gou2o1ShjsGyePXF8tlkxfcyixjLAlkW8vdWz9_EVxAZo8zq4QZJEYyc8e7iDbWEJ9nxkSXXngJRBg043IF3PyiacaGPM0jSFnSkcDhK4fsY06X1u-rrVLf3LzWxeox5_4/s400/fullsizeoutput_41ab.jpeg" width="400" /></a></div>
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I'm all about the easy meals at the moment.<br />
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I've got to say guys, this is my 5th semester of college and I'm just not digging this one as much as the others. Maybe it's because I've been fighting a low-key cold and exhaustion for what seems like weeks now. Maybe it's because I have other stuff on my mind. Maybe it's just because I seem to have scheduled a semester that consists (almost) entirely of classes that- while in subjects that interest me- are kind of like the <i>bottom level</i> of that area of interest.</div>
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I'm just kind of blah, you know?</div>
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I guess we all get blah sometimes.</div>
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I just feel like even though we're only a few weeks into the semester I need like a solid week off.</div>
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By myself.</div>
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With nothing that requires my attention.</div>
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I simply do not have the energy nor the brainpower to put into complicated meals at the moment!<br />
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CAULIPOWER crusts are legitimately fabulous and have earned a permanent place in my freezer.</div>
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After discovering these awesome crusts during recipe development last month, this month I got to put them to use again trying out <i>other</i> people's recipes!</div>
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I went with a recipe that my fellow Allstar Angela (I've mentioned her a couple of times, in my posts about <a href="https://sunnydayswithmyloves.blogspot.com/2017/01/quick-and-easy-caprese-chicken.html">Quick and Easy Caprese Chicken</a> and <a href="https://sunnydayswithmyloves.blogspot.com/2017/07/hot-days-and-cold-coffee-treats.html">Simple Summer Java Floats</a>) created. She came up with a super light and fresh BLAT Pizza.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSK0S5haMeQjpI4WsztAueWvI-2LnODzRMJQ6lYFCQKUKG-kmPdKovxsPnA5cWVOcAiuo-sGV2ZBqarfn-MmqTd_2zDDDuno01cHtGOgb0zCeEg22P8ZCoM9Ze8eUvakG7wlw9XCRacJm/s1600/fullsizeoutput_41aa.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1008" data-original-width="1600" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSK0S5haMeQjpI4WsztAueWvI-2LnODzRMJQ6lYFCQKUKG-kmPdKovxsPnA5cWVOcAiuo-sGV2ZBqarfn-MmqTd_2zDDDuno01cHtGOgb0zCeEg22P8ZCoM9Ze8eUvakG7wlw9XCRacJm/s400/fullsizeoutput_41aa.jpeg" width="400" /></a></div>
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You know...like a BLT.</div>
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But with (optional) avocado.</div>
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On a pizza.</div>
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To be fair, I left off the avocado.</div>
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I also used all spinach and left out the arugula.</div>
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Not because those sound like they wouldn't be fabulous, but because I wanted my family to eat this too and they're weirdly picky.</div>
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This was so yummy! Light, fresh, and flavorful.</div>
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Another win for CAULIPOWER!</div>
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<i>{I seriously love these things. For real.}</i></div>
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<b><a href="https://www.allrecipes.com/recipe/275572/blat-pizza-with-basil-mayo/" target="_blank">BLAT Pizza</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/275572/blat-pizza-with-basil-mayo/" target="_blank">Modified slightly from Allrecipes.com</a></i></div>
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1 package CAULIPOWER® Cauliflower Pizza Crust (2 crusts)</div>
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1/4 C mayonnaise</div>
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1 Tbsp red wine vinegar</div>
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1 Tbsp chopped basil leaves</div>
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1/4 tsp sea salt</div>
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1/4 tsp ground black pepper</div>
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1/4 C cherry tomatoes, halved</div>
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1/4 C fresh arugula</div>
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1/4 C fresh spinach</div>
<div style="text-align: center;">
4 slices cooked bacon, crumbled</div>
<div style="text-align: center;">
1 avocado, sliced (optional)</div>
<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;"><span style="font-family: inherit;">1. Preheat the oven to 425 degrees F (220 degrees C).</span></span></div>
</div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">2. Mix mayonnaise, red wine vinegar, basil, salt, and pepper together to make the basil mayonnaise.</span></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">3. Drizzle pizza with 1/2 of the mayo mixture. Top with tomatoes.</span></div>
</div>
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<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">4. Bake in the preheated oven for 5 minutes. Top with arugula and spinach; sprinkle with bacon. Continue baking for 5 additional minutes.</span></div>
</div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">5. Top pizza with sliced avocado; drizzle with remaining basil mayonnaise.</span></div>
<span style="font-family: inherit;"><div style="text-align: left;">
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</span></div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-29747896620591858822019-09-22T18:53:00.000-07:002019-09-22T18:54:32.879-07:00Spring Roll Pizza and New Uses for Cauliflower<div style="text-align: center;">
<span style="font-family: inherit;">I'm not sure when cauliflower became the duct tape of the culinary world, but these days it seems to be the cure-all, quick-fix du jour.</span><br />
<span style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpH9M-vK8vHDigLr_-I0YB3erx1gkmXIiwpiC1x6jkflW4OkZ8wrCcO1UITmLX_UKRzA2KIzudxu9zyZ1dvWi9U2EdIAotTVlQMoDlYDFt3lROhh-xRgl1Ts_goiPxFXanq-uhZytBUZ6q/s1600/fullsizeoutput_3e18.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpH9M-vK8vHDigLr_-I0YB3erx1gkmXIiwpiC1x6jkflW4OkZ8wrCcO1UITmLX_UKRzA2KIzudxu9zyZ1dvWi9U2EdIAotTVlQMoDlYDFt3lROhh-xRgl1Ts_goiPxFXanq-uhZytBUZ6q/s400/fullsizeoutput_3e18.jpeg" width="400" /></a><span style="font-family: inherit;">Want mashed potatoes?</span></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;">Mash some cauliflower.</span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;">{Blech, btw}</span></i></div>
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<i><span style="font-family: inherit;"><br /></span></i></div>
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<span style="font-family: inherit;">Want rice?</span></div>
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<i><span style="font-family: inherit;">Rice some cauliflower.</span></i></div>
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<i><span style="font-family: inherit;">{Gotta say...tried it once and it just wasn't doing it for me}</span></i></div>
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<i><span style="font-family: inherit;"><br /></span></i></div>
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<span style="font-family: inherit;">Want a steak?</span></div>
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<i><span style="font-family: inherit;">Grill some cauliflower.</span></i></div>
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<i><span style="font-family: inherit;">{Tried it. Good, but no substitute.}</span></i></div>
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<i><span style="font-family: inherit;"><br /></span></i></div>
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<span style="font-family: inherit;">Want pizza crust?</span></div>
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<i><span style="font-family: inherit;">Use some cauliflower!</span></i></div>
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<i><span style="font-family: inherit;"><br /></span></i></div>
<div style="text-align: center;">
<span style="font-family: inherit;">Ok, that last one...I've been mildly successful with.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">I mean, not like "ohmygosh, I can't believe it's not bread!" successful, but tasty successful.</span></div>
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<span style="font-family: inherit;">Totally passable on a low-carb diet successful.</span></div>
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<i><span style="font-family: inherit;">{In fact, totally <a href="https://sunnydayswithmyloves.blogspot.com/2014/09/easy-low-carb-pizza-crust-that-actually.html">check out this recipe</a> if you're low-carbing it, it's great!}</span></i></div>
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<i><span style="font-family: inherit;"><br /></span></i></div>
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<span style="font-family: inherit;">Lets just say, as a whole, I've not been super-impressed by the ways in which cauliflower has moved up in the world.</span></div>
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<span style="font-family: inherit;">Cauliflower is good on its own. Vaguely cabbage-y in flavor and smell. Lovely coated in cheese or roasted with some salt and pepper.</span></div>
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<span style="font-family: inherit;">I'd pretty much rolled my eyes and given up on its attempts at reinvention.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Until last month.</span></div>
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<span style="font-family: inherit;">Last month I had the opportunity as an Allstar to work with <a href="https://eatcaulipower.com/" target="_blank">CAULIPOWER</a> developing recipes using their Cauliflower crusts. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Guys, seriously...they're incredible. Honestly.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">They don't taste like cauliflower.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">They're not soggy.</span></div>
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<span style="font-family: inherit;">They're gluten-free.</span></div>
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<span style="font-family: inherit;">And they're <i>delicious</i>.</span></div>
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<span style="font-family: inherit;">Like, honest-to-goodness fabulous and satisfying.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgog7LEaWnH1evhIDPvybC6ZGB6DjBiizKTrTK8vjN60Q4k6RJa52ljIYBSUoqVmW4wbII_ZqGY_7-tD1DhS2EgRSXXZKLHTbnQYtVvN0T0DKBxAD5tpinlXmud1ikvzYoUJiCSu4GWplkU/s1600/fullsizeoutput_3e16.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgog7LEaWnH1evhIDPvybC6ZGB6DjBiizKTrTK8vjN60Q4k6RJa52ljIYBSUoqVmW4wbII_ZqGY_7-tD1DhS2EgRSXXZKLHTbnQYtVvN0T0DKBxAD5tpinlXmud1ikvzYoUJiCSu4GWplkU/s400/fullsizeoutput_3e16.jpeg" width="400" /></a><span style="font-family: inherit;">I'm a cauliflower convert, genuinely.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">I'm always a little extra...kind of in everything.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">I don't do anything halfway, like ever.</span></div>
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<span style="font-family: inherit;">Just not me.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">When they asked me to come up with a pizza recipe I knew that I had to do something way more special than slapping some pepperoni on that crust.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">I had a whole list of possibilities brainstormed (I was *thisclose* to making pozole pizza and I have a can of hominy in my pantry to prove it). I almost went Moroccan.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">But then, I <i>really</i> got hungry for some <a href="https://sunnydayswithmyloves.blogspot.com/2017/08/fresh-vietnamese-spring-rolls-and-very.html">Vietnamese Fresh Spring Rolls</a>. Oh my gosh I love those things so much. Like <i>SO MUCH.</i></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">Just talking about them I've already gotten so hungry that I've already put all of the ingredients on my shopping list.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">So I took those fabulous flavors and threw them all over that crust.</span></div>
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<span style="font-family: inherit;">And then...I proceeded to eat all of it before my family had the chance to try <i>any </i>of it.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">For real.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">I started with a base of peanut sauce.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">Because what's not to like about peanut sauce?</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Throw in some roasted broccoli slaw and red onion, add some diced chicken breast, and finish it with mint, basil, and cilantro.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">It's so fresh and flavorful.</span></div>
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<span style="font-family: inherit;">Definitely my kind of pizza!</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UN2LjyMHFs11rjf8WuIRj0XA1y7dEB0unwx0LbBkFxBEgbqRwp6HY1jlhyphenhyphenpAZezhCfIT5di2RW5lxRzD0RQZXS-ooP9CGwOKQAJs0dnui-WN2HjDVRIn1fs3dzvAvTov9p4Rmc9F2sSm/s1600/fullsizeoutput_3e17.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UN2LjyMHFs11rjf8WuIRj0XA1y7dEB0unwx0LbBkFxBEgbqRwp6HY1jlhyphenhyphenpAZezhCfIT5di2RW5lxRzD0RQZXS-ooP9CGwOKQAJs0dnui-WN2HjDVRIn1fs3dzvAvTov9p4Rmc9F2sSm/s400/fullsizeoutput_3e17.jpeg" width="400" /></a><b><a href="https://www.allrecipes.com/recipe/275384/vietnamese-spring-roll-pizza/" target="_blank"><span style="font-family: inherit;">Vietnamese Spring Roll Pizza</span></a></b></div>
<div style="text-align: center;">
<i><a href="https://www.allrecipes.com/recipe/275384/vietnamese-spring-roll-pizza/" target="_blank"><span style="font-family: inherit;">Click to see the recipe on Allrecipes.com</span></a></i></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<span style="font-family: inherit;">1 (12 ounce) package CAULIPOWER® Cauliflower Pizza Crusts</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">6 oz broccoli coleslaw mix</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">3 Tbs[ very thinly sliced red onion</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">1 Tbsp olive oil</span></div>
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<span style="font-family: inherit;">1/2 C <a href="https://sunnydayswithmyloves.blogspot.com/2014/06/spicy-peanut-sauce-and-yummy-broccoli.html">peanut sauce</a></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">2/3 C diced cooked chicken</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">1/2 C shredded mozzarella cheese</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">2 Tbsp chopped fresh basil</span></div>
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<span style="font-family: inherit;">2 Tbsp chopped fresh cilantro</span></div>
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<span style="font-family: inherit;">1 Tbsp chopped fresh mint</span></div>
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1. Preheat the oven to 425 degrees F (220 degrees C).<br />
<br />
<div>
2. Line a baking sheet with parchment paper. Place broccoli slaw and red onion on the parchment paper, drizzle with olive oil, and toss to coat.</div>
<div>
3. Bake for 5 minutes; remove from oven, and set aside. Leave oven on.</div>
<div>
4. Spread 1/2 of the peanut sauce on one of the pizza crusts. Top with broccoli-onion mixture, 1/2 of the chicken, and 1/2 of the mozzarella cheese. Repeat with second crust and remaining ingredients.</div>
<div>
5. Place pizzas directly on oven rack and bake until crust is golden brown, 13 to 15 minutes.</div>
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6. Sprinkle basil, cilantro, and mint on each pizza before serving.</div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-46920162136725250902019-08-22T13:20:00.000-07:002019-08-22T13:20:53.692-07:00Grilled Pesto Marinated Chicken and The Joy of Swimming Alone<div style="text-align: center;">
<span style="font-family: inherit;">This year I discovered the joy of going </span>to<span style="font-family: inherit;"> the pool by myself.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">For the past 13 years I have rarely set foot in a swimming pool without constantly being on alert in order to make sure kids don't drown.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAq5TI7i0OQ3HEcg6AD7vaSTFLGBQ6mtphMnP4M5gC4RAjF0khQwZfwq11j_V6plDyvftJ6e4ectyKH56Yemcsu_h5xiVzKfjW8EIdCrzkSqLca3TnY6FOjHfBN4l1bAnMpeKyndwel_n/s1600/IMG_4911.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAq5TI7i0OQ3HEcg6AD7vaSTFLGBQ6mtphMnP4M5gC4RAjF0khQwZfwq11j_V6plDyvftJ6e4ectyKH56Yemcsu_h5xiVzKfjW8EIdCrzkSqLca3TnY6FOjHfBN4l1bAnMpeKyndwel_n/s400/IMG_4911.jpg" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">This week has been different.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">It started the day after my kids returned to school- I'd spent several hours out in the heat working in the yard and I was hot and sore.</span></div>
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<span style="font-family: inherit;">The pool sounded pretty fabulous, s</span>o I suited up and headed for the water.</div>
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<i>Oh my word</i>.</div>
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Relaxing in the water, eyes closed, carefree.</div>
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Lounging in a chair, soaking up the sun on my (very well coated with sunscreen) skin.</div>
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Sitting in a lounge chair!</div>
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Can you believe it‽</div>
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Those have always seemed like the realm of the child-free.</div>
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Yet I have enjoyed them <i>every single day this week</i>.</div>
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It's been pretty fabulous.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PyoU6wvocZouTcuUO_WafF5sq_Mr9-yAPIkOzHHsydcVB3tBo6G0OU5qmak6CO-TTlqoLyBaGFgrPoh62qUhx-rpX399j1WUDVQC-l8f1vOzkc0MtRaHxyEzT9cjIVHNj833ZQ59iYi5/s1600/fullsizeoutput_409e.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PyoU6wvocZouTcuUO_WafF5sq_Mr9-yAPIkOzHHsydcVB3tBo6G0OU5qmak6CO-TTlqoLyBaGFgrPoh62qUhx-rpX399j1WUDVQC-l8f1vOzkc0MtRaHxyEzT9cjIVHNj833ZQ59iYi5/s400/fullsizeoutput_409e.jpeg" width="300" /></a>I go back to school next week myself, but I fully intend to enjoy every last moment of summer that I have left!</div>
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In our house we tend to embrace the grill during these summer months. My husband often cooks up enough meats to feed a small army, both so we have enough prepared to get us through the week and because it's always nice to have a grilled pork loin or smokey chicken breasts to pull out of the freezer for a no-fuss meal.</div>
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Also, I kind of think he just really, really enjoys the idea of grilled meat, to be honest. ;-)</div>
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<div style="text-align: center;">
Recently I found myself staring down a mountain of chicken breast in the freezer and started looking for a new way to season it. I took a look in the pantry, eyeing dusty jars of sauces and such purchased on whims, and came across a jar of pesto.</div>
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To be honest...historically speaking I've not been the world's biggest pesto fan. Awhile back I got a coupon for a jar of <a href="https://www.barilla.com/en-us/product-results/sauce/range/pesto-sauce?sort=alpha" target="_blank">Barilla pesto sauce</a> from Allrecipes (being an <a href="http://dish.allrecipes.com/customer-service/faq-allstars/" target="_blank">Allstar</a> has perks!) and that jar has been sitting on my pantry shelf daring me to use it ever since.</div>
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<div style="text-align: center;">
Do you have any foods that you hated as a kid and now refuse to give a chance?</div>
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For my mom it was asparagus- she never cooked it and I was well into high school before trying it for the first time.</div>
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For years I flat-out refused to eat Brussels sprouts- but now they're one of my favorite veggies!<br />
I'm sure that one day my children will discover that they love applesauce and blame me for their years of living without it, as I absolutely <i>despise</i> the stuff and never buy it.</div>
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Pesto was in that "no-go" territory for me for a long time simply because I was too stubborn to give it another chance. I really should have tried it again earlier. It was delicious!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAKDfpOVj_WuP0vuJCtRlt8cd6bni2-EnFcuWL3aXZnsZxNuE8M9uQavpHuy_PQnRw0w7qQQNnpTKjOaFymaIY3sCNFfSDwHSjTtYNkFMNFmFmB5cljIsxvj5rJlRCYTSP8CmqRNrXyj8/s1600/Rustic_Basil_jar.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="203" data-original-width="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAKDfpOVj_WuP0vuJCtRlt8cd6bni2-EnFcuWL3aXZnsZxNuE8M9uQavpHuy_PQnRw0w7qQQNnpTKjOaFymaIY3sCNFfSDwHSjTtYNkFMNFmFmB5cljIsxvj5rJlRCYTSP8CmqRNrXyj8/s1600/Rustic_Basil_jar.png" /></a>Using pre-made pesto makes this an incredibly simple marinade to throw together. Three ingredients plus a little salt and pepper, tossed into a freezer bag with the chicken. That's it! Between the pesto, the parmesan cheese, and the lemon juice this makes for a super delicious dish. Throw in a side like rice and a green salad and you have a fabulously satisfying meal on your hands!</div>
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<i>{P.S. - You could totally make this stove-top in a grill pan or baked in the oven if its too hot outside to think about grilling!}</i></div>
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<i><br /></i></div>
<div style="text-align: center;">
<b><a href="https://www.allrecipes.com/recipe/274631/grilled-pesto-marinated-chicken/" target="_blank">Grilled Pesto Marinated Chicken</a></b></div>
<div style="text-align: center;">
<i><a href="https://www.allrecipes.com/recipe/274631/grilled-pesto-marinated-chicken/" target="_blank">Click to see the recipe on Allrecipes</a></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 (6 oz) jar prepared pesto (such as Barilla® Rustic Basil Pesto)</div>
<div style="text-align: center;">
1/4 C grated Parmesan cheese</div>
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3 oz lemon juice</div>
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1 tsp ground black pepper</div>
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1/2 tsp salt</div>
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4 chicken breast halves</div>
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1. Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.<br />
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2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.<br />
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3. Remove chicken from the marinade and shake off excess. Discard the remaining marinade.<br />
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4. Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).</div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-27924260140795911662019-06-23T16:02:00.000-07:002019-06-23T16:04:29.766-07:00Greek Salads and Light Summer Sides<div style="text-align: center;">
Have I ever told you about the time I walked into the dining room and found my daughter sitting at the table digging into a block of feta cheese like it was an apple?</div>
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Because that happened once- and she will <i>never</i> live it down. :-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQNyejchaCYw-DcwPVVd3BMOV1hN4LHHdNXkOQ0PIFgTiWLw-RpuVAtPNPEwlMFtWYmsIglEStpOMsies6ZL5NhndsbApOgDfhgoEl0IL-Z0CvSUzFl8kt1cVitsbui35I41qp9LRaKP5/s1600/My+Big+Fat+Greek+Salad+with+text.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1087" data-original-width="1600" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQNyejchaCYw-DcwPVVd3BMOV1hN4LHHdNXkOQ0PIFgTiWLw-RpuVAtPNPEwlMFtWYmsIglEStpOMsies6ZL5NhndsbApOgDfhgoEl0IL-Z0CvSUzFl8kt1cVitsbui35I41qp9LRaKP5/s400/My+Big+Fat+Greek+Salad+with+text.jpg" width="400" /></a></div>
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That child, my far-less-than-before-but-nevertheless-picky eater, loves feta.</div>
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And I love it when either one of my kids expands their culinary comfort zone, so I'm all for it.</div>
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Which means that I often find myself making recipes that call for feta- and ensuring that there's a little left over in the fridge for her.</div>
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You know...maybe less than an apple-sized brick but enough to make her happy.</div>
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We've reached a point where she will eat tomatoes, peppers, and onions as long as they're cooked into something but we're still working on tolerating them in their natural state. I decided to push her limits a little with My Big Fat Greek Salad. Not only does it have her favorite cheese but <i>two</i> kinds of olives- and that child would eat an entire jar of olives if given the opportunity!</div>
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Also, we know <a href="https://sunnydayswithmyloves.blogspot.com/search/label/Salad">I love a fun salad</a> and this recipe is certainly that.</div>
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Crisp cucumber, juicy tomato, briney olives and feta, red onion, and some bell pepper- there is nothing not to love. Toss all of that together with a nice, light vinaigrette and life is good.</div>
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This is the perfect recipe to bring to your summer BBQ's- so cool and refreshing! Not to mention super easy to throw together. I think I'll be making it again sometime soon and throwing in some grilled chicken for a nice, light summer dinner!</div>
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<br /></div>
<div style="text-align: center;">
<b><a href="https://www.allrecipes.com/recipe/267974/my-big-fat-greek-salad/" target="_blank">My Big Fat Greek Salad</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/267974/my-big-fat-greek-salad/" target="_blank">Click to see the recipe on Allrecipes.com</a></i></div>
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2 large English cucumbers, quartered and sliced</div>
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1 pinch kosher salt</div>
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2 C cherry tomatoes, halved</div>
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1/4 red onion, thinly sliced</div>
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1/2 red bell pepper, diced</div>
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1/2 C pitted Kalamata olives, sliced</div>
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1/2 C pitted green olives, sliced</div>
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2 Tbsp and 1 tsp minced fresh oregano, divided</div>
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Salt and freshly ground black pepper to taste</div>
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1 pinch cayenne pepper, or to taste</div>
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1/4 C red wine vinegar, or to taste</div>
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1/3 C olive oil, or to taste</div>
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1 (4 oz) package feta cheese, diced, divided</div>
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1. Place cucumber into a colander; toss with some kosher salt and let sit for 10 to 15 minutes. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.<br />
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2. Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 Tbsp oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.</div>
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3. Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.</div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-21676250667744616792019-06-22T08:12:00.000-07:002019-06-22T08:12:28.019-07:00Incredible Sauces and Former Vegetarians<div style="text-align: center;">
My freshman year of high school I announced to my mother that I was becoming a vegetarian.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ArtHfDg2TcExy5mKXizAwWosnzPA0e5GYdlEzbRerP4vB1KCImVaTerjQ4HAHR7b9tqXwAoEqqIx50f1O8LtY58ux_6x3Qq-Wbdn_Hmzi_BA2oy5MbWPLmuHniAZGCw3c1xT_D5wcmer/s1600/Stir+Fried+Tofu+and+Cashews+with+text.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1148" data-original-width="1600" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ArtHfDg2TcExy5mKXizAwWosnzPA0e5GYdlEzbRerP4vB1KCImVaTerjQ4HAHR7b9tqXwAoEqqIx50f1O8LtY58ux_6x3Qq-Wbdn_Hmzi_BA2oy5MbWPLmuHniAZGCw3c1xT_D5wcmer/s400/Stir+Fried+Tofu+and+Cashews+with+text.jpg" width="400" /></a></div>
This announcement triggered a years-long attempt on her part to care for my nutritional needs by sneaking tofu into food, pointing at the word "seitan" in a recipe for the clerk at the health food store to avoid mispronouncing the word, and making sure that beans and rice were always paired to create a complete protein (to be honest I don't even know what that means...should I have learned this in Biology?).</div>
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Tofu was in enchiladas. Tofu was in lasagna. Tofu was <i>everywhere</i>.</div>
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Despite the fact that I'm still not much of a meat-eater, I haven't been a vegetarian for 18 or-so years now- and I haven't bought tofu since I moved out on my own. This isn't the kind of recipe I'd normally gravitate towards!<br />
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I'm not sure what prompted me to try my hand at a tofu-centric dish, but something about it sounded really good. I soon found myself returning to that weird little section of the produce department that houses veggie hot dogs, wonton wrappers, and myriad varieties of tofu.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1N1pk0PkB1f0Qbr_sv8YaGO68v_UgFvhj9HSMTj93gQqANtftwq-TK-DLGn2sy22bklkSfZDrrTUB4-7Ou-vcWYtFLe-in9fFCSG8wd1GDIKzpUuX216hjRsYneoVTDXCx6wUprj46nYG/s1600/fullsizeoutput_375d.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1N1pk0PkB1f0Qbr_sv8YaGO68v_UgFvhj9HSMTj93gQqANtftwq-TK-DLGn2sy22bklkSfZDrrTUB4-7Ou-vcWYtFLe-in9fFCSG8wd1GDIKzpUuX216hjRsYneoVTDXCx6wUprj46nYG/s400/fullsizeoutput_375d.jpeg" width="266" /></a></div>
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Did the heavens open and angels sing as I realized how fabulous tofu is and what I've been missing out on all of these years?</div>
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Definitely not.</div>
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You know, it's ok. I don't see a lot of forays into the land of tofu in my future. But it's fine.</div>
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Maybe tofu is your thing, and that's totally cool. If so, definitely forge ahead with this recipe as-is!</div>
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In my mind, the real star of this show is the sauce.</div>
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It is absolutely loaded with flavor- you're definitely going to want to serve this with rice so you can sop up every last drop!</div>
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I've made this recipe again several times now using other proteins like chicken breast and shrimp and I've tossed in broccoli and carrots too. It's super adaptable to whatever you need to use up in the fridge. Tofu or not, definitely give this one a try!</div>
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<br /></div>
<div style="text-align: center;">
<b><a href="https://www.allrecipes.com/recipe/264014/stir-fried-tofu-with-cashews/" target="_blank">Stir-Fried Tofu with Cashews</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/264014/stir-fried-tofu-with-cashews/" target="_blank">Recipe modified slightly from Allrecipes.com</a></i></div>
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½ (12 oz) package extra-firm tofu, sliced (or protein of your choice)</div>
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2 Tbsp whiskey (or cooking sherry)</div>
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1 Tbsp fish sauce</div>
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2 Tbsp soy sauce</div>
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1 Tbsp molasses</div>
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1 Tbsp oyster sauce</div>
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2 Tbsp vegetable oil, or to taste</div>
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1 C unsalted raw cashews </div>
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1 heaping Tbsp minced garlic</div>
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1 onion, julienned</div>
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3 Tbsp brown sugar</div>
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2 fresh red Chile peppers (or jalapeños), sliced thinly</div>
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3 Tbsp water</div>
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4 green onions, sliced</div>
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Steamed veggies if desired (may want to double sauce if adding veggies)</div>
<br />1. Combine tofu, whiskey, fish sauce, soy sauce, molasses, and oyster sauce in a bowl and marinate for 4 hours.<br /></div>
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2. Meanwhile, heat oil in a wok over medium heat and fry cashews until browned, 3 to 5 minutes. Transfer cashews to a bowl and pour out oil.<br /></div>
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3. Add garlic to the wok and stir-fry for 1 minute. Stir in tofu and onion and stir-fry for 1 minute. Add brown sugar and chile peppers. Continue cooking for 2 more minutes. Add water and stir until well mixed. Remove from heat. If desired, stir in steamed vegetables. Sprinkle the cashews and green onions on top.</div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-92227740498752461392019-06-19T15:39:00.001-07:002019-06-22T08:20:59.911-07:00Thai Beef Curry and Unforgettable Meals<div style="text-align: center;">
Cooking for my family can be a challenge.</div>
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My daughter and husband?</div>
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Meat and potatoes all the way.</div>
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My son?</div>
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Oh wow. He's pretty much the pickiest eater on the face of the planet and there are almost no meals I can make for the rest of the family that he will eat along with us.</div>
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Then there's me.</div>
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I was a vegetarian for six or-so years. I eat meat now...in very, <i>very</i> small quantities.</div>
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I like weird foods. Or last least a variety of ethnic foods and more "new American" fare.</div>
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If it's different and full of flavor I'm drawn to it like a moth to a flame.</div>
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I had a birthday last month (hello late thirties!) and I took full advantage of the situation by dragging my husband to an Ethiopian restaurant for lunch as I knew it was probably my only chance to try it out without a huge amount of pushback from my husband. For dinner? Sushi!</div>
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It was a good day. :-)</div>
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I definitely gravitate toward variety and flavor- and I'm so confused by the rest of my family's general resistance to it. Their loss!</div>
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A couple of days ago I came across a recipe for Thai Beef Curry. The "Thai" and "curry" parts screamed my name and the "beef" part gave me hope that my husband and daughter would dig it too.</div>
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Oh-em-gee.</div>
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For real.</div>
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This stuff is <i>insane</i> the flavor of that sauce? It's INCREDIBLE!!</div>
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The beef? Cut in thin strips with veggies so I loved it too.</div>
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Want to know a secret?</div>
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I ate pretty much all of it.</div>
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I mean...we all had some.</div>
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But I ate the rest over the next couple of days <i>all by myself</i>.</div>
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No regrets.</div>
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That sauce is <i>everything</i>.</div>
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I served it over white rice but this would be delicious with naan as well. I'm totally smitten!</div>
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<br /></div>
<div style="text-align: center;">
<b><a href="https://www.allrecipes.com/recipe/274073/thai-beef-curry/" target="_blank">Thai Beef Curry</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/274073/thai-beef-curry/" target="_blank">Modified slightly from Allrecipes.com</a></i></div>
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1 Tbsp peanut oil</div>
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1/2 yellow onion, sliced thinly</div>
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1 red bell pepper, sliced into 1/4-inch strips</div>
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1 (14 oz) can coconut milk</div>
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3 Tbsp lime juice</div>
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2 Tbsp fish sauce</div>
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2 Tbsp red curry paste, or more to taste</div>
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1 Tbsp roasted chili paste, or more to taste</div>
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1 Tbsp white sugar</div>
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1 Tbsp soy sauce</div>
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2 Tbsp peanut sauce</div>
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1 tsp Worcestershire sauce</div>
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1/4 tsp ground turmeric</div>
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1/8 tsp garlic salt, or more to taste</div>
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1/8 tsp curry powder, or more to taste</div>
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1/8 tsp garam masala, or more to taste</div>
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1 1/2 pounds sirloin steak, cut into strips</div>
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2 Tbsp corn starch</div>
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2 Tbsp cold water</div>
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1/3 cup peanuts, chopped</div>
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1. Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.<br />
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2. Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, roasted chili paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, and garam masala. Stir to combine and adjust to taste.</div>
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3. Increase heat to medium; stir steak strips and bell pepper-onion mixture into the wok and bring to a boil. Mix together corn starch and cold water and stir into boiling sauce. Cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts. Serve over white rice or with naan.</div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-11826717892624954292019-06-18T16:09:00.002-07:002019-06-18T16:09:17.727-07:00Easy Breakfasts, Delicious Ham, and Egg-Hating Children<div style="text-align: center;">
Both of my kids liked eggs when they were little. I still remember my daughter's little fingers plucking chunks of scrambled egg from her high chair tray and at one point in time her love of <a href="https://sunnydayswithmyloves.blogspot.com/2014/03/easter-deviled-eggs.html">deviled eggs</a> rivaled my own- even my picky son would eat them snuck into a grilled cheese sandwich as a toddler.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh938SfuA1ZpjkJ7FqkffG-T8arIdnfMxNfM36HZbkfMRtrRtEWxQQzWHnt4SHfTRyBAeDa9MPiPXlUzua0-Xs5JF67Lk17Iwtb-mLcrkSK2kFUsaStMhPV9WRJMZ-77F7NjndERWXafEH4/s1600/fullsizeoutput_3cd6.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh938SfuA1ZpjkJ7FqkffG-T8arIdnfMxNfM36HZbkfMRtrRtEWxQQzWHnt4SHfTRyBAeDa9MPiPXlUzua0-Xs5JF67Lk17Iwtb-mLcrkSK2kFUsaStMhPV9WRJMZ-77F7NjndERWXafEH4/s400/fullsizeoutput_3cd6.jpeg" width="400" /></a></div>
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I have no idea what went wrong, but they've both been turning their noses up at eggs for years now.</div>
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Me?</div>
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I'll take them scrambled, fried, hard-boiled, frittata-d, omelette-fied, poached, and pretty much any other way they can be prepared short of over-easy or sunny side up.</div>
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I had the chance to work with Smithfield again (I <i>love</i> working with Smithfield! Such a fabulous brand and quality product. Remember those <a href="https://sunnydayswithmyloves.blogspot.com/2015/06/spicy-smoked-back-ribs-with-maple-glaze.html">Spicy Smoked Back Ribs with Maple Glaze</a> I made with them a few years ago? That sauce is <i>still</i> my go-to BBQ sauce recipe!) for Allrecipes last month and this time the recipes focused on their yummy ham and were more breakfast-oriented.</div>
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Lets just say I fully expected that my husband and I would be the only people in the house to enjoy starting our day with one of Smithfield's delicious recipes given my children's bents against eggs.</div>
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Yet somehow, I was wrong.</div>
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It turns out the scents of ham and crisping tortillas are all it takes to entice my daughter to the egg side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLSgzm2a-RtMssO0g6CihHGWwdhR7vTV7O8uMcDNlkcZClHw-Z8LnbXnrY0-i6lLu7kqT6j49uzxZI8wVI8ttoEQ-GeVdXSHVOzgwe4GpLYZ_wlNjAqzxcueWK5HussMIAVVMQmGvKR1z/s1600/IMG_4685.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLSgzm2a-RtMssO0g6CihHGWwdhR7vTV7O8uMcDNlkcZClHw-Z8LnbXnrY0-i6lLu7kqT6j49uzxZI8wVI8ttoEQ-GeVdXSHVOzgwe4GpLYZ_wlNjAqzxcueWK5HussMIAVVMQmGvKR1z/s400/IMG_4685.JPG" width="400" /></a></div>
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I went with Smithfield's Ham, Egg, and Cheese Quesadillas and within minutes she had been lured into the kitchen. Then after years of being an egg tee-totaler, <i>she asked for one</i>.</div>
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I know- I was shocked too!</div>
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So really, these are a super simple breakfast. It's a quesadilla with ham and scrambled eggs. Hard to go wrong with that! Quick, easy, and definitely satisfying. I enjoyed mine with sour cream and salsa, but they're good sans sauce too.</div>
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You could use any Smithfield ham and cube it, but I love to buy the packages of <a href="http://www.smithfield.com/products/anytime-favorites/hickory-smoked-8-oz-cubed-ham-3/" target="_blank">pre-cubed Smithfield ham</a>. I know it just takes seconds to chop up ham, but there's something about having a package of ham cubes that entices me to cook with them often. I really like that when I have them in my fridge I'm much more likely to make myself a salad because they're already prepped and ready to toss in there. I've been buying them for quite awhile so I was really excited to see them listed as an ingredient in this dish.</div>
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These quesadillas are a fabulous base dish. They're wonderful as-is, but you could easily add in whatever breakfast-y ingredients you like. I think next time I make them I'll add some sautéed veggies into the mix!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLtvS3MUtTNbhjK1E8TrLxAHK9GSzZstG776M1eDYRioyE9lZeZcsJurg7XQy3Nws3_qAqw5AHzxZLWOTPPTGCMMcszHkPwvRcpgh6bY-4qejTs4uJizssN5kvk3IxJGShmKLmyEkRA-N/s1600/fullsizeoutput_3cd7.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLtvS3MUtTNbhjK1E8TrLxAHK9GSzZstG776M1eDYRioyE9lZeZcsJurg7XQy3Nws3_qAqw5AHzxZLWOTPPTGCMMcszHkPwvRcpgh6bY-4qejTs4uJizssN5kvk3IxJGShmKLmyEkRA-N/s400/fullsizeoutput_3cd7.jpeg" width="400" /></a><b><a href="https://www.allrecipes.com/recipe/272718/ham-egg-and-cheese-quesadillas/" target="_blank">Ham, Egg, and Cheese Quesadillas</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/272718/ham-egg-and-cheese-quesadillas/">Click to see the recipe on Allrecipes.com</a></i></div>
<br />1. Scramble eggs with water, salt, and pepper in a medium bowl until well blended. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Cook eggs, stirring frequently, until scrambled to desired consistency.<br /><br /><div>
2. Spread 1 teaspoon of butter over 1 tortilla and place butter-side down in a medium nonstick skillet over medium heat. Sprinkle 1/3 cup cheese over entire tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield(R) cubed ham to one side. Cook 3 minutes or until the cheese is melted. Fold the plain cheese side over the filled side and flip the quesadilla. Cook an additional 2 minutes or until golden and toasted. Cut into 2 or 3 pieces.<br /></div>
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3. Repeat with remaining ingredients to make 5 more quesadillas.<br /><br /><br /><br /></div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-88714974468803933642019-06-05T17:02:00.001-07:002019-06-05T17:02:54.231-07:00Incredible Baked Chicken and Long-Awaited Returns<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hvqrQR3vCDMG98rXbUUvuEs1WxigYg2oN9JBAPqfcBfbN8zbmqpR7llwmZVlWO3HqF2u7oiMML9G1KS74wIaq0o32QGlUPKZuWFFlrRkx6fwrpzasyWSy3I8M309e654YSRi_MEXcUeT/s1600/fullsizeoutput_3ce1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1082" data-original-width="1600" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hvqrQR3vCDMG98rXbUUvuEs1WxigYg2oN9JBAPqfcBfbN8zbmqpR7llwmZVlWO3HqF2u7oiMML9G1KS74wIaq0o32QGlUPKZuWFFlrRkx6fwrpzasyWSy3I8M309e654YSRi_MEXcUeT/s400/fullsizeoutput_3ce1.jpeg" width="400" /></a><span style="font-family: inherit;">What a weird year.</span></div>
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<span style="font-family: inherit;">What a weird life.</span></div>
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<span style="font-family: inherit;">If you'd asked me at any point growing up where I envisioned myself at this point in my life there's a strong chance they involved a law degree from Harvard, 2 kids, the northeast, a luxury vehicle, a swimming pool in the backyard, and a picket fence around my perfectly manicured yard.</span></div>
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<span style="font-family: inherit;">I had big, yuppie, dreams, guys.</span></div>
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<span style="font-family: inherit;">Life tends to take a far more circuitous and unexpected route than we plan as kids, doesn't it?</span></div>
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<span style="font-family: inherit;">I'm not going to lie: my life is fabulous.</span></div>
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<span style="font-family: inherit;">Just not fabulous in the way I envisioned it as a child.</span></div>
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<span style="font-family: inherit;">My family is fabulous, my needs are covered, I've had incredible experiences thanks to my love of cooking, and I get to spend my days learning incredible things at a school whose campus legitimately takes my breath away some days.</span><br />
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<span style="font-family: inherit;">A school populated with adults so young I often have to remind myself they're not children.</span></div>
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<span style="font-family: inherit;">But lets be honest...they're kind of children, right?</span></div>
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<span style="font-family: inherit;">I certainly was at their age, even though it took the perspective of time to recognize it. :-)</span></div>
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<span style="font-family: inherit;">So here I am, 37, halfway through my time as an undergrad with years more of higher education to follow.</span></div>
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<span style="font-family: inherit;">And I'm <i>so happy</i> with where I've landed.</span></div>
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<span style="font-family: inherit;">Just saying.</span></div>
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<span style="font-family: inherit;">Happy enough that I'm ok with the fact that this is only the second time I've touched this blog all year.</span></div>
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<span style="font-family: inherit;">I've spent the last few weeks since finals breathing, enjoying the sun, and easing my way back into the kitchen.</span></div>
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<span style="font-family: inherit;"><i>Slowly</i> easing my way back into the kitchen.</span></div>
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<span style="font-family: inherit;">The other day I was looking for a quick and easy meal that wouldn't require a trip to the store (because sometimes I like to go at least one whole day without gracing them with my presence, you know?) and I stumbled across a recipe called "Best Baked Chicken Ever."</span></div>
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<span style="font-family: inherit;">Ummm...here's what I know.</span></div>
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<span style="font-family: inherit;">All four members of my family will eat chicken (<a href="https://sunnydayswithmyloves.blogspot.com/2014/09/today-my-son-said-i-love-you.html">even the picky one</a>).</span></div>
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<span style="font-family: inherit;">I have SO MUCH CHICKEN in my freezer!</span></div>
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<span style="font-family: inherit;">Baked chicken is the easiest to cook of all the chickens and if this is truly <i>the best ever</i> then there really wasn't a question as to whether or not I should make it.</span></div>
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<span style="font-family: inherit;">Nope, I <i>had</i> to make it.</span></div>
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<span style="font-family: inherit;">It was really a predestined fate.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Za7uluw1-Q0lah3Btl5clVgrl4jDPFllRUUdg9o-FzHUqLzFf1c8X-zAfDwgWcEl-n-7o4ufRv3EeQKkXx_qfqtH4SG0eG3RyCHDbho7b3y-FFHqzXUw91zkojL44wkze0o0LogrKrj9/s1600/fullsizeoutput_3ce3.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1027" data-original-width="1600" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Za7uluw1-Q0lah3Btl5clVgrl4jDPFllRUUdg9o-FzHUqLzFf1c8X-zAfDwgWcEl-n-7o4ufRv3EeQKkXx_qfqtH4SG0eG3RyCHDbho7b3y-FFHqzXUw91zkojL44wkze0o0LogrKrj9/s400/fullsizeoutput_3ce3.jpeg" width="400" /></a><span style="font-family: inherit;">The fact that this recipe was created by a fellow <a href="http://dish.allrecipes.com/customer-service/faq-allstars/" target="_blank">Allstar</a>, <a href="https://www.allrecipes.com/cook/ibbz/" target="_blank">Deborah</a>, was icing on the cake!</span></div>
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<span style="font-family: inherit;">So, dinner decided, I set about my summer day with the kids until it was time to cook.</span></div>
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<span style="font-family: inherit;">Oops.</span></div>
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<span style="font-family: inherit;">I somehow missed the fact that this recipe is for chicken <i>legs</i>.</span></div>
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<span style="font-family: inherit;">You know what my family really isn't fond of?</span></div>
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<span style="font-family: inherit;">You guessed it- chicken legs.</span></div>
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<span style="font-family: inherit;">Open my freezer, you'll find chicken breasts, boneless chicken thighs, chicken wings, even a whole chicken.</span></div>
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<span style="font-family: inherit;">You will not find chicken legs.</span></div>
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<span style="font-family: inherit;">I decided that boneless chicken thighs would suffice (and I was right).</span></div>
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<span style="font-family: inherit;">First of all, let me just say that there are few times my house has smelled this incredible when I was cooking something.</span></div>
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<span style="font-family: inherit;">For real.</span></div>
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<i><span style="font-family: inherit;">To. Die. For.</span></i></div>
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<span style="font-family: inherit;">I'm not sure how a few simple ingredients can make a house smell so heavenly- but they do.</span></div>
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<span style="font-family: inherit;">I think next time I might use chicken breast halves since that's what my family tends to prefer, but the thighs were a great dark-meat option too. I might even marinate the meat in the sauce ahead of time- but just like with my favorite </span><span style="font-family: inherit;"><a href="https://sunnydayswithmyloves.blogspot.com/2014/05/super-simple-spicy-grilled-chicken-this.html">Super Simple Spicy Grilled Chicken</a>, the flavor is pretty incredible even without marinating. I'm positive that if chicken legs <i>are</i> your family's thing this would be an incredible way to fix them.</span></div>
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Can I be honest?</div>
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As incredible as this chicken tastes, it smells even better- and I look forward to making my house smell like heaven often in the future!</div>
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<div style="text-align: center;">
<b><a href="https://www.allrecipes.com/recipe/273756/best-baked-chicken-ever" target="_blank">Best Baked Chicken Ever</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/273756/best-baked-chicken-ever" target="_blank">Modified slightly from Allrecipes.com</a></i></div>
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Cooking spray</div>
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1/3 C honey</div>
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1/4 C brown sugar</div>
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1/4 C Dijon mustard</div>
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3 Tbsp balsamic vinegar</div>
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3 Tbsp water</div>
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1 Tbsp olive oil</div>
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1 tsp minced garlic</div>
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1 tsp kosher salt</div>
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1/2 tsp ground black pepper</div>
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4 lbs chicken legs</div>
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1. Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.</div>
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<br />2. Whisk honey, brown sugar, Dijon mustard, balsamic vinegar, water, olive oil, garlic, salt, and pepper together in a large bowl. Add chicken legs and toss to coat. Place chicken legs on the prepared baking sheet.<br /><br />3. Bake in the preheated oven until internal temperature reaches 165° F, 30 to 35 minutes. Turn over and cook longer if needed. Baste with sauce several times while baking.</div>
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Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-34119778282607156292019-04-14T12:59:00.000-07:002019-04-14T12:59:15.747-07:00Long Breaks, Busy Days, and Quick Indian Meals<div style="text-align: center;">
I've been at this whole blog thing for almost seven years now.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pAHwWoN29IZOML3J8MB9CrOZ3SaDQwc8AGY0WYJIBwIu9V2iNV13JNqF4tf0Nn9t45taoFVG1RCj5nntjMHbq9FqH0Zh555KrFd4qJrmEB7eMpF2IB_weFtc_TaxFdcRKQ9JRFTYaPWh/s1600/fullsizeoutput_3b89.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pAHwWoN29IZOML3J8MB9CrOZ3SaDQwc8AGY0WYJIBwIu9V2iNV13JNqF4tf0Nn9t45taoFVG1RCj5nntjMHbq9FqH0Zh555KrFd4qJrmEB7eMpF2IB_weFtc_TaxFdcRKQ9JRFTYaPWh/s400/fullsizeoutput_3b89.jpeg" width="400" /></a><span style="text-align: center;"></span><br />
Seven years!<br />
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So much has changed in my life since then.</div>
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Seven years ago I was pretty new at being a stay-at-home mom.</div>
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I had a baby.</div>
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I certainly didn't imagine that present-day Nora would be back in school and taking math classes and working her tail off to keep everything in balance.</div>
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Yet, here we are, seven years later, living a life that looks very different than it did when I started this blog.</div>
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Which pretty much explains why it's April and I haven't posted since December!</div>
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So you know...Happy New Years! Hope your 2019 has been fabulous thus far!</div>
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Anyway, it's a beautiful, sunny Saturday and I'm...exhausted.</div>
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I do not want to do <i>anything</i> today.</div>
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Like...for real.</div>
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I'm so tired, and totally doing the bare minimum right now.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SY6aosSNg7clgNoJ_zIjHDrzCBQD3L7WREkSVWqJ6S06a90kKi-FPUNifuzu3L6dGdnzjW4Dgj_mnJK4iprCR8ayEIQyNompvnQbanq65p513LvPzZIulH7DJea0aGY2ZpJfifSQ2TvP/s1600/fullsizeoutput_3b8c.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SY6aosSNg7clgNoJ_zIjHDrzCBQD3L7WREkSVWqJ6S06a90kKi-FPUNifuzu3L6dGdnzjW4Dgj_mnJK4iprCR8ayEIQyNompvnQbanq65p513LvPzZIulH7DJea0aGY2ZpJfifSQ2TvP/s400/fullsizeoutput_3b8c.jpeg" width="400" /></a>That being said, even on days when you're only accomplishing as little as possible, the family has to eat. I had already decided to make a dish called "chole" this weekend and since it seemed simple and I had the ingredients on hand I decided to go for it.</div>
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The fact that I haven't written anything in four months and here I am typing away on my do-nothing Saturday should tell you just how enamored I am of this dish.</div>
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It is <i>so fabulous</i></div>
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Loaded with flavor, simply delicious.</div>
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But even better?</div>
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It came together so quickly and easily that the rice with which I served it took longer to cook than it did!</div>
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I love Indian flavors. There is such a complexity and depth that I just adore. This is a vegetarian dish that has all of those flavors- and because it's made with canned chickpeas there is only the shortest of cook times. Throw in tomato sauce, onion, garlic, and a handful of flavorful spices and you have a delicious meal. I served mine over white rice, but this would be perfect with naan too!</div>
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This dish is all the reason I need to keep chickpeas in the pantry- and just for the record, I'm totally making it again for lunch tomorrow.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRh3LvK6HROXShDNAH9JTEAJ0kp4QIvB-Fsll1NiyJqArlqeYu2wn6jlFEsWowmvfyrHS3wVJ2sdOO-Zuv8KGaYOjdjiR1M5w7piAfQGIb239CvHgQHaw3FDU7oJ0FI84RlMuvzZZbTuo/s1600/fullsizeoutput_3b86.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRh3LvK6HROXShDNAH9JTEAJ0kp4QIvB-Fsll1NiyJqArlqeYu2wn6jlFEsWowmvfyrHS3wVJ2sdOO-Zuv8KGaYOjdjiR1M5w7piAfQGIb239CvHgQHaw3FDU7oJ0FI84RlMuvzZZbTuo/s400/fullsizeoutput_3b86.jpeg" width="400" /></a></div>
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<div style="text-align: center;">
<b><a href="https://www.allrecipes.com/recipe/272441/chole-vegetarian-indian-chickpeas/" target="_blank">Chole</a></b></div>
<div style="text-align: center;">
<i><a href="https://www.allrecipes.com/recipe/272441/chole-vegetarian-indian-chickpeas/" target="_blank">From Allrecipes.com</a></i></div>
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1 Tbsp vegetable oil</div>
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1 small onion, diced</div>
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1 tsp minced garlic</div>
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1 tsp minced fresh ginger root <i>(or 1/2 tsp ground ginger)</i></div>
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2 star anise pods, broken into pieces <i>(or 1/2 tsp Chinese Five Spice)</i></div>
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1 (15 oz) can chickpeas, drained and rinsed</div>
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1 (8 oz) can tomato sauce</div>
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1/2 C water</div>
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1 tsp chile powder</div>
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1 tsp garam masala</div>
<div style="text-align: center;">
3/4 tsp salt</div>
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3/4 tsp ground cumin</div>
<div style="text-align: center;">
3/4 tsp ground coriander</div>
<div style="text-align: center;">
1/4 tsp ground turmeric</div>
<div style="text-align: center;">
1 whole clove, or more to taste</div>
<br />1. Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.<br /><br /><div>
2. Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.<br /><br /><br /><br /><br /></div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-31007317150667522862018-12-22T17:02:00.000-08:002018-12-22T17:02:56.996-08:00Chocolate-Dipped Cookies and Fabulous Reviews<div style="text-align: center;">
Ladies and gentlemen, there is an absolutely ludicrous amount of sugar in my home at the moment.</div>
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So many cookies. So much snack mix. So many tubs of frosting in the fridge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-ZrJcXNBnK8MtApAnTXK1CBj-gJTaDhNpSplSIOhqNXOgytQGVSgOVqidaAgZARhzed1ooOxnqdQEgQqWHcwuOUe3a2xhdPRwVLv4kQdTZ0q4jgWXikgn-niRHLWaLcLBoWuYbGh-4jY/s1600/fullsizeoutput_370d.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1225" data-original-width="1600" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-ZrJcXNBnK8MtApAnTXK1CBj-gJTaDhNpSplSIOhqNXOgytQGVSgOVqidaAgZARhzed1ooOxnqdQEgQqWHcwuOUe3a2xhdPRwVLv4kQdTZ0q4jgWXikgn-niRHLWaLcLBoWuYbGh-4jY/s400/fullsizeoutput_370d.jpeg" width="400" /></a>A few weeks ago, before my house had been inundated by sugary holiday madness, I created a recipe for Allrecipes. I ate some, I froze some, I sent some to my parents, I called it a day.</div>
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I just happened to notice that Allrecipes published my recipe and clicked on over to see it.</div>
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Ummm...guys, it has 9 reviews from the last two days alone and every single one of them is glowing.</div>
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Talk about an ego boost!</div>
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Well world, I'm glad you're enjoying them!</div>
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I thought I'd share the recipe with you since Allrecipes users seem to be enjoying them so much at the moment.</div>
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I hope your holidays are magical and your cookie trays are full!</div>
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Merry Christmas.</div>
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<b><a href="https://www.allrecipes.com/recipe/269464/chocolate-dipped-orange-shortbread-cookies/" target="_blank">Chocolate-Dipped Orange Shortbread Cookies</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/269464/chocolate-dipped-orange-shortbread-cookies/" target="_blank">Click to see the recipe on Allrecipes.com</a></i></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">2 1/2 C all-purpose flour</span></div>
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<span style="font-family: inherit;">1/3 C white sugar</span></div>
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<span style="font-family: inherit;">3 Tbsp orange zest, divided</span></div>
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<span style="font-family: inherit;">1/2 tsp ground cinnamon</span></div>
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<span style="font-family: inherit;">1/8 tsp ground nutmeg</span></div>
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<span style="font-family: inherit;">1/8 tsp ground cloves</span></div>
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<span style="font-family: inherit;">1 C butter, softened</span></div>
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<span style="font-family: inherit;">Milk (optional)</span></div>
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<span style="font-family: inherit;">4 oz milk chocolate, melted</span></div>
<span style="font-family: inherit;"><br />1. Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes</span><br />
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<span style="font-family: inherit;">2. Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.<br />Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.</span></div>
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<span style="font-family: inherit;">3. Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.</span></div>
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<span style="font-family: inherit;">4. Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.</span></div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com1tag:blogger.com,1999:blog-2227883832198553628.post-25993588413407735882018-12-08T14:43:00.002-08:002018-12-08T14:43:56.576-08:00Cranberry-Turkey Pinwheels and Too Many Leftovers<div style="text-align: center;">
The day after Thanksgiving my husband left to go visit family for a few days.</div>
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Do you know what that means?</div>
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He left me with <i>boatloads</i> of Thanksgiving leftovers.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk02bvSLQXqCgAr2rMKjk-YpYwfdSn-Hia7wAXewQLusrwoIj53atxhSv95bcLYHg8HfIvO6BA3MUrEEZtlnuvq7MEGfvfQ6Q_9Tjv0RJFcyC_jy2FHovf8DMt0Ualjyr2X0YUQUr96MEE/s1600/fullsizeoutput_36eb.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk02bvSLQXqCgAr2rMKjk-YpYwfdSn-Hia7wAXewQLusrwoIj53atxhSv95bcLYHg8HfIvO6BA3MUrEEZtlnuvq7MEGfvfQ6Q_9Tjv0RJFcyC_jy2FHovf8DMt0Ualjyr2X0YUQUr96MEE/s400/fullsizeoutput_36eb.jpeg" width="400" /></a><br />
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Thanksgiving is one of those holidays where the menu simply <i>must</i> stay fairly set.</div>
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I mean sure, you can add or subtract a dish here or there.</div>
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But we have to have turkey (rather, my daughter requires turkey).</div>
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We have to have <a href="https://www.allrecipes.com/personal-recipe/63833199/amazing-cranberry-sauce/" target="_blank">cranberry sauce</a>, <a href="https://www.allrecipes.com/recipe/13571/slow-cooker-stuffing/" target="_blank">stuffing</a>, <a href="https://sunnydayswithmyloves.blogspot.com/2016/04/rich-and-creamy-homestyle-mashed.html">mashed potatoes</a>, rolls, corn, <a href="https://sunnydayswithmyloves.blogspot.com/2013/09/busy-nights-and-sausage-macaroni.html">Mac and cheese</a>, <a href="https://sunnydayswithmyloves.blogspot.com/2014/03/easter-deviled-eggs.html">deviled eggs</a>, <a href="https://sunnydayswithmyloves.blogspot.com/2018/11/sausage-balls-and-perfect-recipe.html">sausage balls</a>, pumpkin pie, and other things I'm sure I'm forgetting.</div>
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Oh, also my son- <a href="https://sunnydayswithmyloves.blogspot.com/2014/08/sweet-vanilla-cupcakes-for-my-kiddos.html">who generally just doesn't eat most of what we eat</a>- got very excited about "Thanksgiving pizza!" this year.</div>
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Read: I made a bunch of food, placed tiny bites of it on a plate for him, and then served him a single-serving Digiorno.</div>
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He was incredibly pleased with his meal.</div>
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Anyway, I digress.</div>
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I had a wall of leftovers in the fridge that far surpassed the appetite required to finish them off.</div>
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I ended up Googling the freezer potential of pretty much everything I'd made and freezing the equivalent of a second Thanksgiving meal- hello Christmas, just add ham!</div>
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Still, half of a ridiculous amount of food is still a lot and after the second day I was pretty much over another plate of Thanksgiving dinner and wanted something a little lighter feeling.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xUj8JFdcvekXcYIHf5OvxXbotBpvA7f9zM1wXkll69EiowmAedu0vFZsNnOWqjOTDgE3g4FOa8X_QxH3tFMytPf5iYQOWSU4MQQHBW6wnEguDf7soR7edmcLM2fAef7ATPTJgysy4TVk/s1600/fullsizeoutput_36e8.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1148" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xUj8JFdcvekXcYIHf5OvxXbotBpvA7f9zM1wXkll69EiowmAedu0vFZsNnOWqjOTDgE3g4FOa8X_QxH3tFMytPf5iYQOWSU4MQQHBW6wnEguDf7soR7edmcLM2fAef7ATPTJgysy4TVk/s400/fullsizeoutput_36e8.jpeg" width="286" /></a></div>
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So I made wraps.</div>
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I took that incredible cranberry sauce I'm so fond of, some carved turkey, and then added a little cheese and some thinly sliced crisp apple.</div>
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SO GOOD.</div>
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Honestly. It was the perfect anecdote to that heavy holiday food- <i>and it helped use up leftovers too!</i></div>
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These wraps were so good that I am still contemplating defrosting the turkey and cranberry sauce I froze so I can have another. Thankfully, even if you're past the point of working through Thanksgiving leftovers (if you're not, ahem, it may be time to clean out that fridge!) this recipe is simple enough to make with some pre-made cranberry sauce and a quick trip to the deli section of your grocery store.</div>
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Another bonus? That green apple and red cranberry makes this the perfect Christmas-season nosh!</div>
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<a href="https://www.allrecipes.com/recipe/269385/cranberry-turkey-pinwheels/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201" target="_blank"><b>Cranberry-Turkey Pinwheels</b></a></div>
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<i><a href="https://www.allrecipes.com/recipe/269385/cranberry-turkey-pinwheels/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201" target="_blank">Click to see the recipe on Allrecipes.com</a></i></div>
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<span style="font-family: inherit;">1/2 C cream cheese, softened</span></div>
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<span style="font-family: inherit;">1/2 C whole-berry <a href="https://www.allrecipes.com/personal-recipe/63833199/amazing-cranberry-sauce/" target="_blank">cranberry sauce</a></span></div>
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<span style="font-family: inherit;">4 (10") flour tortillas</span></div>
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<span style="font-family: inherit;">12 oz thinly sliced roast turkey</span></div>
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<span style="font-family: inherit;">4 oz thinly sliced Swiss cheese, chopped</span></div>
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<span style="font-family: inherit;">2 oz thinly sliced Granny Smith apple</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">1. Combine cream cheese and cranberry sauce in a bowl. Spread 1/4 of the mixture across the surface of each tortilla, spreading all the way to the edges. Top each evenly with 1/4 of the sliced turkey, chopped Swiss cheese, and sliced apples.</span></div>
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<span style="font-family: inherit;">2. Roll tortillas up tightly and wrap in plastic wrap. Refrigerate rolled tortillas for at least 1 hour. Slice each chilled tortilla roll into 8 pieces before serving.</span></div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-60078059508377265282018-11-22T18:33:00.001-08:002018-11-23T13:17:48.427-08:00Sausage Balls and the Perfect Recipe<div style="text-align: center;">
I was 22 when I ate my first sausage ball.</div>
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That's right- I spent over two decades of my life completely oblivious to these fantastic little balls of goodness that have been ever-present at every southern get-together I have attended in the intervening years.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1MwwVpHNWXhvLU74i74dOVOURH1vtVDGH73PqkeOjxcVpiy_xzwvObFEDvJo_a8LWCTUQJHX5rOot5od36e22RVzxcFqtNDeCEau8EHSZa-Nq78jsy7_3NXlRN2qmaK1-TgyV_XnSN1j/s1600/fullsizeoutput_36a1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="1600" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1MwwVpHNWXhvLU74i74dOVOURH1vtVDGH73PqkeOjxcVpiy_xzwvObFEDvJo_a8LWCTUQJHX5rOot5od36e22RVzxcFqtNDeCEau8EHSZa-Nq78jsy7_3NXlRN2qmaK1-TgyV_XnSN1j/s400/fullsizeoutput_36a1.jpeg" width="400" /></a></div>
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That's 22 years of my life I'll just never recover.</div>
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Ugh. That's a hard fact to swallow.</div>
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The first time I lived anywhere outside of California I was stationed in Mississippi- which was an eye-opening experience for sure.</div>
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I'll lead with the fact that Mississippi is lush and green and beautiful.</div>
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I'll close with the fact that Mississippi has the biggest bugs I've ever encountered and more means of preparing catfish than I'd ever considered.</div>
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(FYI- I <i>despise</i> catfish.)</div>
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So anyway, first I spent four years in Mississippi, then I moved to Tennessee.</div>
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There simply isn't a gathering or holiday that doesn't include the ubiquitous sausage ball.</div>
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I've eaten enough of them to know what I like and what I don't like.</div>
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I don't like a dry sausage ball.</div>
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I don't like an overly moist sausage ball.</div>
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I don't like a sausage ball that's so pale I'm concerned that it is undercooked.</div>
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What I <i>do</i> like in a sausage ball:</div>
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Moist but not wet.</div>
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The size of a large bite.</div>
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Super flavorful.</div>
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I may be getting ahead of myself here.</div>
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If you've never experienced this southern specialty, you may be curious as to what in the world I'm talking about.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5URhgYRGL1yqj0bly0Pv_FAtCnoKEEp8qcOO087Y8pdrRcp7IYibILQvmzDx6w0DtKFMLezM5LzPUa1oyItlgsoSGwnok3XhYK9OdNZhASqhjnLsye0Uv44cuL_JoAUu4jIolDvV4EjL/s1600/fullsizeoutput_369c.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1079" data-original-width="1600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5URhgYRGL1yqj0bly0Pv_FAtCnoKEEp8qcOO087Y8pdrRcp7IYibILQvmzDx6w0DtKFMLezM5LzPUa1oyItlgsoSGwnok3XhYK9OdNZhASqhjnLsye0Uv44cuL_JoAUu4jIolDvV4EjL/s400/fullsizeoutput_369c.jpeg" width="400" /></a></div>
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So, sausage balls are fairly straightforward.</div>
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At their core they're baking mix, cheese, and sausage formed into balls and baked,</div>
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Unfortunately for me, a girl who has spent a good portion of her adult life in the south but not anywhere near long enough to be considered a native of anywhere southern, I didn't have a recipe to work with.</div>
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And there are <i>a lot</i> of recipes!</div>
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Some use cream cheese.</div>
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Some use weird spices.</div>
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Some call for browning the sausage first.</div>
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There are just all kinds of variations- and I've tried most of them.</div>
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Today, though?</div>
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Today, ladies and gentlemen, I found the perfect recipe. I will never ever lose this one!</div>
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These are moist but not wet, flavorful but in a traditional way, and the perfect size.</div>
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Trust me on this one- keep this recipe handy for your next get together!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3dnJMNaKvp_dAoN5O-GQOroR34Tos9mNbewhPaFaqgUlOKGO7yUc3ROUTCqRAggN7P-mjyWIAQjc2MB1cis9-8Ik6l0bDvppifXLDqfFtNgxsualkD0Nzqj9Th4eWKMHBKlLJ9r6lPhU/s1600/fullsizeoutput_36a2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3dnJMNaKvp_dAoN5O-GQOroR34Tos9mNbewhPaFaqgUlOKGO7yUc3ROUTCqRAggN7P-mjyWIAQjc2MB1cis9-8Ik6l0bDvppifXLDqfFtNgxsualkD0Nzqj9Th4eWKMHBKlLJ9r6lPhU/s400/fullsizeoutput_36a2.jpeg" width="267" /></a><b><a href="https://www.allrecipes.com/recipe/84071/jimmy-dean-sausage-cheese-balls/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%209" target="_blank">Sausage Balls</a></b></div>
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<a href="https://www.allrecipes.com/recipe/84071/jimmy-dean-sausage-cheese-balls/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%209" target="_blank">Modified Slightly from Allrecipes.com</a></div>
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<div style="text-align: center;">
<span style="font-family: inherit;">2 (16 oz) packages Hot Flavor Jimmy Dean Pork Sausage</span></div>
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<span style="font-family: inherit;">1 1/2 C all-purpose baking mix</span></div>
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<span style="font-family: inherit;">4 C shredded sharp Cheddar cheese</span></div>
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<span style="font-family: inherit;">1/2 C finely chopped onion</span></div>
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<span style="font-family: inherit;">2 tsp black pepper</span></div>
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<span style="font-family: inherit;">2 tsp minced garlic (optional)</span></div>
<span style="font-family: inherit;"><br />1. Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into <b>1-inch balls</b>. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.</span>Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com4tag:blogger.com,1999:blog-2227883832198553628.post-13829019692300934842018-11-17T05:08:00.000-08:002018-11-17T05:08:15.193-08:00In Which the Grinch Makes Delicious Caramel Apple Butter<div style="text-align: center;">
I've been a bit of a grouch this week- just ask my family.</div>
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I'm just tired.</div>
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It feels like I'm being pulled in a million directions lately.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOU3X8kO9wZUCTVX4IZAc4tg659-HYmI82M__lQQeZmC-lg4FBXaZDHz-HyYYej-R7XTCVAgEhcxp1D6t0H5Vm-K4bG4peeSTZ0Gs5CctiwSsoaNC4XQZgdTR7LLgPPIgKmDAii5EpQXm/s1600/fullsizeoutput_35e6.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1118" data-original-width="1600" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOU3X8kO9wZUCTVX4IZAc4tg659-HYmI82M__lQQeZmC-lg4FBXaZDHz-HyYYej-R7XTCVAgEhcxp1D6t0H5Vm-K4bG4peeSTZ0Gs5CctiwSsoaNC4XQZgdTR7LLgPPIgKmDAii5EpQXm/s400/fullsizeoutput_35e6.jpeg" width="400" /></a>School <i>(Which I love- just not the math part)</i>.<br />
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My family <i>(my everything- but that's a job unto itself)</i>.<br />
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The house <i>(which needs to be cleaned).</i><br />
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The car <i>(that has been at the dealership for a month now)</i>.</div>
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The bills. The errands. The laundry. The yard.</div>
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The being a good everything to everyone.</div>
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<i>(Side note: Am I the only one that's tired of the world constantly asking more of me?</i></div>
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<i>Instant access from a million sources is sometimes enough to drive me crazy.</i></div>
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<i>I make a purchase on Amazon and have not only the requisite emails coming in from Amazon itself, but also at least two emails from the seller of each individual item I purchased asking me for feedback and inserting themselves in my inbox. I shop Amazon a lot. It's more than a bit much.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgseGt_G80DeUpB_PgSkUyahuKENbTysNFcl__slMa7C9TOWBAvEMfXqI1dEjOiIoADIopdLYZSbedp9u7lXTggsYY_1OpKGLsoIA0w79hTsB2616OJruDVVMElf0GJBu1jsuTkzGoHtt/s1600/Screen+Shot+2018-11-16+at+6.40.31+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="844" data-original-width="394" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgseGt_G80DeUpB_PgSkUyahuKENbTysNFcl__slMa7C9TOWBAvEMfXqI1dEjOiIoADIopdLYZSbedp9u7lXTggsYY_1OpKGLsoIA0w79hTsB2616OJruDVVMElf0GJBu1jsuTkzGoHtt/s320/Screen+Shot+2018-11-16+at+6.40.31+PM.png" width="149" /></a><i>I visit a website looking for a recipe, suddenly there are popups asking me to join mailing lists and follow on every manner of social media, not to mention the ads blocking my view.</i></div>
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<i>I find half a second to make dinner for my family amongst the chaos of life and when I'm elbow-deep in meatloaf my doorbell rings with yet another salesperson trying to wiggle their way into my life and pocketbook selling children's books or solar panels or magazines.</i></div>
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<i>My phone starts buzzing away in my backpack and I sneak a peak in class, just to make sure it's not my kids' school calling. Nope, yet another robo-call.</i></div>
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<i>Junk mail, junk calls, junk doorbell rings, junk emails.</i></div>
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<i>I'm tired of the intrusions, to be honest.</i></div>
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<i>When did it become acceptable to flood people's lives with garbage? Sorry. Long side note!)</i></div>
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I need a moment (or a day, or a <i>week</i>) to breathe and just be Nora right about now, you know?</div>
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I'm actually looking forward to the month between semesters when I can focus on prepping myself for my next math class- 20 years away from high school leaves one with some rather patchy mathematical memory!</div>
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Anyway, lately simplicity is the name of the game- the easier the better.</div>
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I came across a really interesting recipe for a Caramel Apple Butter the other day that is cooked in a crockpot and I decided that it sounded like a perfect mostly-hands-off way to make a bunch of Christmas presents for all of those amazing people in our lives that we want to thank in small and inexpensive ways.</div>
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Yes, I had to take the time to peel the apples.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildwsNxDvVYFHK4tX4DFFSzzejPTE5u1sTSY-qigHMmdIYySJik-ZnuwgqgsDapX4RxGmvhk22cynEs2VT3RjurVPmnzdOXg7Gbt4nRB1mIsG2oB5CaK2y-MGAYJ_F6QVARfJyk9xgvCJf/s1600/fullsizeoutput_360c.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildwsNxDvVYFHK4tX4DFFSzzejPTE5u1sTSY-qigHMmdIYySJik-ZnuwgqgsDapX4RxGmvhk22cynEs2VT3RjurVPmnzdOXg7Gbt4nRB1mIsG2oB5CaK2y-MGAYJ_F6QVARfJyk9xgvCJf/s400/fullsizeoutput_360c.jpeg" width="266" /></a>Yes, I also did it sitting at my coffee table while watching a TV show in Spanish I was required to watch for school- yay for multitasking!<br />
(Although it <i>just now</i> struck me that I could have saved myself some energy and used my <a href="https://sunnydayswithmyloves.blogspot.com/2016/09/grandma-simpsons-apple-dumplings.html">Allrecipes Apple Peeler</a>- next time!)</div>
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Anyway.</div>
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This recipe really is as simple as throwing a bunch of apples and seasonings in a crockpot and letting it go until it's delicious apple mush. The fun thing about this variation is that it uses <i>caramels</i>.</div>
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Yep, caramel candies!</div>
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Caramels are creamy, sweet, a little salty- my husband honestly closed his eyes smiled with delight when he bit into a warm biscuit slathered with this goodness and immediately started plotting to which of his coworkers he would gift this batch.</div>
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I'll <i>definitely</i> be keeping this recipe handy!</div>
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In the meantime, in spite of my Grinch-iness lately, I'm so excited about the holidays this year.</div>
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I'm looking forward to cooking and watching the Macy's parade in our PJ's, stuffing ourselves silly, and watching Twilight Zone together in a tryptophan-assisted sleepy state next week.</div>
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I'm looking forward to trimming the tree with familiar ornaments that tell the story of our lives and settling in to watch White Christmas with gingersnaps.</div>
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I'm looking forward to chilly nights spent driving around in pj's looking at lights with my kiddos.</div>
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I'm looking forward to lighting Advent candles with my family and more than anything, just taking a step back from the insanity of life and appreciating all of the amazing things in my life that make it crazy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosWymxSppCMkVJKFk_MgrFtmXCige1GoxTWhIdz3g1tiFdqbNQ-DWINRu1jAeuBUsbFjbowztT9Dbhkf-MSrps-ri4k4XlEYNYDnZuuAcYXiy00WDD9GXu85b2PQahNiWkUryqDXvtjfg/s1600/fullsizeoutput_360d.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosWymxSppCMkVJKFk_MgrFtmXCige1GoxTWhIdz3g1tiFdqbNQ-DWINRu1jAeuBUsbFjbowztT9Dbhkf-MSrps-ri4k4XlEYNYDnZuuAcYXiy00WDD9GXu85b2PQahNiWkUryqDXvtjfg/s400/fullsizeoutput_360d.jpeg" width="266" /></a><b><a href="https://www.allrecipes.com/recipe/268281/slow-cooker-caramel-apple-butter/" target="_blank">Slow Cooker Caramel Apple Butter</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/268281/slow-cooker-caramel-apple-butter/" target="_blank">Modified slightly from Allrecipes.com</a></i></div>
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<span style="font-family: inherit;">6 lbs apples (peeled, cored, and cut into small cubes - <i>I used a mix of Granny Smith & Honeycrisp)</i></span></div>
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<span style="font-family: inherit;">2 C brown sugar</span></div>
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<span style="font-family: inherit;">1 1/2 Tbsp ground cinnamon</span></div>
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<span style="font-family: inherit;">1 tsp ground allspice</span></div>
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<span style="font-family: inherit;">1 tsp salt</span></div>
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<span style="font-family: inherit;">1/2 tsp ground cloves</span></div>
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<span style="font-family: inherit;">2 (11 oz) packages individually wrapped caramels, unwrapped</span></div>
<span style="font-family: inherit;"><br />1. Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.</span><br />
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<span style="font-family: inherit;">2. Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Puree apple mixture with an immersion blender until smooth.</span></div>
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<span style="font-family: inherit;">3. Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.</span></div>
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<span style="font-family: inherit;">4. Inspect ten 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.</span></div>
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<span style="font-family: inherit;">5. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids, and screw on rings.</span></div>
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<span style="font-family: inherit;">6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.</span></div>
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<span style="font-family: inherit;">7. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.</span></div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-64887820299832148772018-11-16T15:02:00.000-08:002018-11-16T15:02:06.932-08:00Dulce de Leche Bars and the Holiday Season<div style="text-align: center;">
Is it just my family that's really excited about the holiday season this year?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSxMeCmNJkhVCjue-AqKua560e3bVY_9UNUpJoUhQq0MuZGIsbKPyAUTmwVw1uXCmcS50PvmcfmjnbfXagvdnb6RBP_8T04QVFFE78cFQl8wqj6p5UGzhxJCsuMGz2hxC5L_Fvx1NmM9P/s1600/fullsizeoutput_35d8.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1600" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSxMeCmNJkhVCjue-AqKua560e3bVY_9UNUpJoUhQq0MuZGIsbKPyAUTmwVw1uXCmcS50PvmcfmjnbfXagvdnb6RBP_8T04QVFFE78cFQl8wqj6p5UGzhxJCsuMGz2hxC5L_Fvx1NmM9P/s400/fullsizeoutput_35d8.jpeg" width="400" /></a></div>
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Normally I roll my eyes when I see the Thanksgiving and Christmas things hitting the shelves the day after Halloween but I can honestly say that this year I didn't have that reaction.</div>
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I don't know what it is, but there's something about this year that has everyone under our roof <i>ready</i>.</div>
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While we've held off getting out the tree and lights, it's something we're all looking forward to with a great deal of anticipation. My daughter and I have been listening to Christmas music every morning on the way to school for at least a week now and we've already made it through several Christmas movies.</div>
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Not White Christmas, though- that one must be saved for right after we finish decorating the tree and enjoyed with gingersnaps.</div>
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It's kind of our thing. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38PmGboDWQn1JvDGo8ykqZzkyPnxdY8yWDDCqPAeYMl6ysASr_kxRN9ZWKG1pJm0lkkglMMYluXkxklc2a8pzKdfeDxCk6Ya25Uurf7Q7awvG3_SrH0e1tUI_4L4IGtycsSBFlld-yq0g/s1600/White_Chrismas_film.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="379" data-original-width="262" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38PmGboDWQn1JvDGo8ykqZzkyPnxdY8yWDDCqPAeYMl6ysASr_kxRN9ZWKG1pJm0lkkglMMYluXkxklc2a8pzKdfeDxCk6Ya25Uurf7Q7awvG3_SrH0e1tUI_4L4IGtycsSBFlld-yq0g/s200/White_Chrismas_film.JPG" width="138" /></a>Anyway, since the holidays (and the school breaks- and free time- that go with them) have been on my mind lately, I've been thinking about gifts that the kids and I can make to share with friends and their teachers. While I have an amazing apple butter recipe to share with you soon, today I wanted to talk about an incredible addition to the common cookie plate that I recently stumbled upon.</div>
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Dulce de Leche Bars.</div>
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Oh my, you guys. These are, sans hyperbole, one of the most amazing little bites of cookie ever.</div>
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And I really, truly, honestly, do not have much of a sweet tooth.</div>
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I made an exception for these.</div>
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They start with a shortbread crust that is crazy easy to make and just gets pushed into the bottom of the baking dish. Spread a jar of Dulce de Leche over the top, sprinkle some more shortbread crumbles, toasted pecans, and toasted coconuts over the top, and after a quick trip to the oven you have simple but <i>incredibly</i> delicious bars!</div>
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Honestly, I'd serve these as bites rather than bars. They're pretty rich. But so delicious! Such a simple way to add some character to your cookie plate or Christmas spread!</div>
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<b>Dulce de Leche Bars</b></div>
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<i><a href="https://www.allrecipes.com/recipe/268356/dulce-de-leche-bars/" target="_blank">Modified slightly from Allrecipes.com</a></i></div>
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<span style="font-family: inherit;">2 sticks unsalted butter, softened</span></div>
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<span style="font-family: inherit;">2/3 C white sugar</span></div>
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<span style="font-family: inherit;">1 egg</span></div>
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<span style="font-family: inherit;">1 Tbsp vanilla extract</span></div>
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<span style="font-family: inherit;">2 1/2 C all-purpose flour</span></div>
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<span style="font-family: inherit;">1/2 tsp salt</span></div>
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<span style="font-family: inherit;">1 (12.5 fl oz) can dulce de leche</span></div>
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<span style="font-family: inherit;">1 cup shredded coconut, toasted</span></div>
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<span style="font-family: inherit;">3/4 cup pecans, toasted and chopped</span></div>
<span style="font-family: inherit;"><br />1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan thoroughly <i>(You can use a slightly larger pan if you want a thinner bar)</i>.<br /></span><div>
<span style="font-family: inherit;">2. Blend butter and sugar with an electric mixer until combined and creamy. Add egg and vanilla extract; beat until incorporated. Scrape down the sides of the bowl and beat again. Combine flour and salt. Add to the butter mixture and mix until a ball of dough forms.<br /></span></div>
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<span style="font-family: inherit;">3. Press 2/3 of the dough into the bottom of the baking pan.<br /></span></div>
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<span style="font-family: inherit;">4. Bake in the preheated oven until set and light brown, about 20 minutes.<br /></span></div>
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<span style="font-family: inherit;">5. Spread dulce de leche over the crust, trying to keep the edges mostly bare.<br /></span></div>
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<span style="font-family: inherit;">6. Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.<br /></span></div>
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<span style="font-family: inherit;">7. Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars</span></div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-49976795717911810392018-11-07T12:22:00.001-08:002018-11-07T12:22:28.111-08:00Flavorful Stew and Changed Minds<div style="text-align: center;">
I used to hate sweet potatoes.</div>
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No, hate isn't quite the right word.</div>
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I despised them. <i>Loathed</i> them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-gKRoxOL_Jh872owM-vmSt3n7cjE_0N65VvJZdqcgS_8gCGwE1nR4P90M1RAc8nfOdfaswEMB0xbWo9Z8H42UiBW1-RmG00-UFwg-5JcHFiNDj1CUWwCD07SPIRqmO3vtAwPkRs0HJZt/s1600/Untitled+design.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="408" data-original-width="528" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-gKRoxOL_Jh872owM-vmSt3n7cjE_0N65VvJZdqcgS_8gCGwE1nR4P90M1RAc8nfOdfaswEMB0xbWo9Z8H42UiBW1-RmG00-UFwg-5JcHFiNDj1CUWwCD07SPIRqmO3vtAwPkRs0HJZt/s400/Untitled+design.png" width="400" /></a>No candied yams at Thanksgiving, no sweet potato fries- none of that for me, thank you.</div>
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I was resolute in my stance that they were one of the world's most disgusting vegetables.</div>
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Then I found myself the mother of a picky eater.</div>
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My son is incredibly limited in the foods that he will eat, and, while I will spare you the details, trying to convince him to branch out was a traumatizing experience for all involved.</div>
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Yay for sensory issues!</div>
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Anyway, it became evident early on that if I was going to get that child to eat anything with any redeeming nutritional value at all I was going to have to sneak it into him- a task that is far easier said than done.</div>
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One of my most successful clandestine attempts?</div>
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Sweet potato puree in a grilled cheese sandwich.</div>
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I don't know how, but somehow he never noticed the extra ingredient.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLnS2MdSf7WgOETDzXnWQBa8zNLGMKIoo-h4DRWSJkGkVD9wwoZGaaFm8iN2J6C3FrSuWKVctK1uvdX_xECv3UBytcbqXyiAAjsayfIrsIsvpSJOVVEV0iF7WXIOekZHmvx8roaV5fAtR/s1600/Screen+Shot+2018-11-07+at+2.20.58+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="618" data-original-width="432" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLnS2MdSf7WgOETDzXnWQBa8zNLGMKIoo-h4DRWSJkGkVD9wwoZGaaFm8iN2J6C3FrSuWKVctK1uvdX_xECv3UBytcbqXyiAAjsayfIrsIsvpSJOVVEV0iF7WXIOekZHmvx8roaV5fAtR/s320/Screen+Shot+2018-11-07+at+2.20.58+PM.png" width="223" /></a>I don't think that I'm alone in the parenting world when I say that I occasionally grab a nibble off of my child's plate, and I was more than a little surprised to find that the combination of sweet potato and cheddar is <i>phenomenal</i>.</div>
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Seriously. It's incredible.</div>
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It was that sandwich that opened my eyes to how amazing sweet potatoes can be, especially in savory preparations. Since then I have <a href="https://sunnydayswithmyloves.blogspot.com/2014/05/whole-wheat-sweet-potato-pizza-crust.html">snuck them into his pizza crust</a>, <a href="https://sunnydayswithmyloves.blogspot.com/2017/12/cranberry-orange-sauced-sweet-potatoes.html">roasted them with beets</a> (one of my favorites!), and <a href="https://sunnydayswithmyloves.blogspot.com/2013/12/warm-winter-breakfasts.html">turned them into waffles</a> (ok, I'll admit that leans toward the sweet side of the spectrum...but I did balance it with a tart cranberry maple syrup!).</div>
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The other day I found a recipe for a Moroccan Sweet Potato Stew and I knew that I had to try it. I love those north African flavors and they work so well in this preparation. Granted, I wasn't brave enough to use the raisins it originally called for but still- it was absolutely fabulous.</div>
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And honestly? Even better the second day. I just finished off the leftovers and I'm seriously considering making another batch tonight!</div>
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<a href="https://www.allrecipes.com/recipe/268687/moroccan-sweet-potato-stew/" target="_blank"><br /></a></div>
<div style="text-align: center;">
<b><a href="https://www.allrecipes.com/recipe/268687/moroccan-sweet-potato-stew/" target="_blank">Moroccan Sweet Potato Stew</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/268687/moroccan-sweet-potato-stew/" target="_blank">Modified slightly from Allrecipes.com</a></i></div>
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<span style="font-family: inherit;">3 C peeled and cubed sweet potatoes</span></div>
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<span style="font-family: inherit;">3 C chicken broth, divided</span></div>
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<span style="font-family: inherit;">1 Tbsp olive oil</span></div>
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<span style="font-family: inherit;">1 C chopped onion</span></div>
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<span style="font-family: inherit;">1 stalk celery, chopped</span></div>
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<span style="font-family: inherit;">1/2 C chopped red bell pepper</span></div>
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<span style="font-family: inherit;">1 Tbsp minced garlic</span></div>
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<span style="font-family: inherit;">1 (15 oz) can chickpeas, drained and rinsed</span></div>
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<span style="font-family: inherit;">1 (14.5 oz) can diced tomatoes, drained</span></div>
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<span style="font-family: inherit;">1 Tbsp lemon juice</span></div>
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<span style="font-family: inherit;">1 1/2 tsp ginger</span></div>
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<span style="font-family: inherit;">1 1/2 tsp ground cumin</span></div>
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<span style="font-family: inherit;">1 1/2 tsp curry powder</span></div>
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<span style="font-family: inherit;">1 tsp ground coriander</span></div>
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<span style="font-family: inherit;">1 1/2 tsp chili powder</span></div>
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<span style="font-family: inherit;">1/2 tsp salt</span></div>
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<span style="font-family: inherit;">1/4 tsp pepper</span></div>
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<i style="font-family: inherit;">(1/2 cup raisins </i><i>optional</i><i style="font-family: inherit;">, I left them out)</i></div>
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<span style="font-family: inherit;">2 Tbsp peanut butter</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">1. Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.</span></div>
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<span style="font-family: inherit;">2. Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.</span></div>
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<span style="font-family: inherit;">3. Stir peanut butter <i>(and raisins if using) </i>into soup and simmer 5 minutes more. Adjust spices if necessary.</span></div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-55227596333695367432018-10-18T08:00:00.000-07:002018-10-17T14:16:03.134-07:00Meat, Cheese, and Impressive Appetizers<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GXnk79IKEj3wFG3aHAd7vifOGfEmil0Gh72_sXHgNcvQw3ihB0DK9GJcDiTYoNItCf1AGivnSXL6X1kqjsrbTpm9ZLW2be6ZRn1EDRBqI-qj9KhI2Khc0e7t948bMziABTiVCipO8W7F/s1600/fullsizeoutput_343e.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1174" data-original-width="1600" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GXnk79IKEj3wFG3aHAd7vifOGfEmil0Gh72_sXHgNcvQw3ihB0DK9GJcDiTYoNItCf1AGivnSXL6X1kqjsrbTpm9ZLW2be6ZRn1EDRBqI-qj9KhI2Khc0e7t948bMziABTiVCipO8W7F/s400/fullsizeoutput_343e.jpeg" width="400" /></a>Things I should be doing right now:</div>
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Writing a research paper. Studying for my Spanish midterm. Reviewing for my math class. Reading next week's economics materials. Cleaning my kitchen. Doing laundry. Vacuuming.</div>
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Things I am currently doing:</div>
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Sitting on the couch in my pajamas actively avoiding any of those things.</div>
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I know that means I have more work waiting for me tomorrow...but in this exact moment I'm ok with that. I may feel differently in the morning!</div>
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I needed a break this weekend, and I took one.</div>
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Actually, I cooked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXw-_wlaUKvN1G7lqsZENIgeLURqiiDu-LfNkaoL72Bwsq0w6SZtNglgpv6GcfWSjuW7XdrH3TMAb-JpMQ-SlqmbJa1BVAqqznErseEzN9VChkZKbPTyF5TQ38dU0Fga927shvU7nLXx8/s1600/fullsizeoutput_3445.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1209" data-original-width="1600" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXw-_wlaUKvN1G7lqsZENIgeLURqiiDu-LfNkaoL72Bwsq0w6SZtNglgpv6GcfWSjuW7XdrH3TMAb-JpMQ-SlqmbJa1BVAqqznErseEzN9VChkZKbPTyF5TQ38dU0Fga927shvU7nLXx8/s320/fullsizeoutput_3445.jpeg" width="320" /></a></div>
I developed a couple of recipes for Allrecipes and had fun with my kids. Spent time with my daughter buying pieces and parts of Halloween costumes, new paints for her collection, and taking her on a quick tour of my campus as she kept asking to see it.</div>
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It been a good weekend. :-)</div>
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The first recipe I developed is one that I will definitely be making again. I love anything small and cheesy that I can nibble on with crackers, and this one is totally perfect. With the upcoming holidays I definitely see myself bringing it along to parties- it was even a great upscale snack while my husband watched football this weekend!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGG6y0bmXV-OO8IpSyCnFMOrcfw-ghdm866S4noWNo0S18AWUsugOFDwQTi9iVYtOPYz_RGijZCI-TwLfKKzkOPreB6RDhKMmgcmKfBKW7ZvapGhTpVzw_4CT30GZzvk6FcjWQmBz_BEY/s1600/fullsizeoutput_3446.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="1600" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGG6y0bmXV-OO8IpSyCnFMOrcfw-ghdm866S4noWNo0S18AWUsugOFDwQTi9iVYtOPYz_RGijZCI-TwLfKKzkOPreB6RDhKMmgcmKfBKW7ZvapGhTpVzw_4CT30GZzvk6FcjWQmBz_BEY/s320/fullsizeoutput_3446.jpeg" width="320" /></a>The best thing about this one- other than the flavor of course?</div>
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It looks so impressive but it's SO easy.</div>
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Thin slices of prosciutto topped with honey goat cheese, basil, and thin slices of fresh fig all rolled up in a log before being sliced into little rounds to top crackers.</div>
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Simply delightful!</div>
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Don't be intimidated by the process- it's honestly super simple. I've been doing something similar with salami, cream cheese, and banana peppers for a long time and it's really very easy to do.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mmn54615A6lyg6pe1UmwuIWB0q2ewING05gG5RWIlxpW3bcNsXdW3FuYq02PjvkuNQv7cF2d2WrK08tDW2x68bJ6P45jIEOg22U3mA0KlkEpnRRhs2bRsRSLyhCFuke80WsNP8jVnQB8/s1600/fullsizeoutput_3447.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="627" data-original-width="1600" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mmn54615A6lyg6pe1UmwuIWB0q2ewING05gG5RWIlxpW3bcNsXdW3FuYq02PjvkuNQv7cF2d2WrK08tDW2x68bJ6P45jIEOg22U3mA0KlkEpnRRhs2bRsRSLyhCFuke80WsNP8jVnQB8/s320/fullsizeoutput_3447.jpeg" width="320" /></a>You start by rolling the goat cheese out into a rectangle between two sheets of plastic wrap. One side of the cheese is covered with prosciutto. The rectangle is flipped over and the cheese side is topped with figs, basil, and black pepper before being rolled into a log.</div>
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I especially liked these little slices on Ritz crackers, but they would be good on a water cracker or somethings similar as well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7i7ACY9I8MhrKXAgqOsmKf-phIJ6_FfZIJXAoaw2I66tOPlDLRXiWn4hf08W61U9gUme7pnRqXPBeOoKKglkuUC26ELGRp_36FZELDgO8MoAA8iYtFW5sAiukSTSdAnGfpl-5eiNGQ4XG/s1600/fullsizeoutput_343f.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7i7ACY9I8MhrKXAgqOsmKf-phIJ6_FfZIJXAoaw2I66tOPlDLRXiWn4hf08W61U9gUme7pnRqXPBeOoKKglkuUC26ELGRp_36FZELDgO8MoAA8iYtFW5sAiukSTSdAnGfpl-5eiNGQ4XG/s400/fullsizeoutput_343f.jpeg" width="400" /></a><b><a href="https://www.allrecipes.com/recipe/268661/fig-and-prosciutto-appetizer-bites/" target="_blank">Fig and Prosciutto Appetizer Bites</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/268661/fig-and-prosciutto-appetizer-bites/" target="_blank">Click to see the recipe on Allrecipes.com</a></i></div>
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<i><br /></i></div>
<div style="text-align: center;">
3 oz sliced prosciutto</div>
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4 oz honey-flavor goat cheese</div>
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2 small fresh figs, very thinly sliced</div>
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2 basil leaves, cut into thin strips</div>
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1/8 tsp ground black pepper</div>
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1. Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten to a 4" x 8" rectangle.<br />
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2. Remove top sheet of plastic wrap and cover cheese with slices of prosciutto, slightly overlapping edges. Cover prosciutto with a new sheet of plastic wrap and both sheets over so that the goat cheese layer is now facing up.</div>
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3. Remove top sheet of plastic wrap. Evenly cover cheese with figs, basil, and black pepper. Starting from long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate for at least 2 hours. When ready to serve, slice and serve with crackers.</div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-75446947168984396812018-10-17T12:33:00.000-07:002018-10-17T12:33:04.282-07:00Cuban Sandwiches, Finger Foods, and Much Needed Breaks<div style="text-align: center;">
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Once upon a time, long before I went back to school and found myself with zero free time, I made Cuban sandwiches.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOv58doGkHKRN2Z_zIkTq_tLwwFADmwvsHZrCBNHu9AuqHAuh47Xw17JvpqAaTcYjL-tmlK_cjyLlrx0RmA29zd0hoPFhA9fsZiMBMhZy_HnxZOEN_ibBqoz62p1N4kSrpxX4siLbZzlNk/s1600/fullsizeoutput_3443.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1133" data-original-width="1600" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOv58doGkHKRN2Z_zIkTq_tLwwFADmwvsHZrCBNHu9AuqHAuh47Xw17JvpqAaTcYjL-tmlK_cjyLlrx0RmA29zd0hoPFhA9fsZiMBMhZy_HnxZOEN_ibBqoz62p1N4kSrpxX4siLbZzlNk/s400/fullsizeoutput_3443.jpeg" width="400" /></a>If you look at pretty much anything I wrote here before returning to school, you'll notice that I generally went all out. I did it <i>all</i> from scratch- I tend to be a bit of an overachiever.</div>
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<br />
I made <i>Cuban bread</i> for goodness' sakes.</div>
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The pork? I marinated that in a citrus marinade and it was fabulous, just fabulous.</div>
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Do you know what I don't have time for these days?</div>
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Any of that.</div>
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Just...no.</div>
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I have a freezer full of convenience foods and am now well versed in which brand and variety of frozen lasagna my family prefers.</div>
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Part of me hates that.</div>
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The other part?</div>
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Well...she's pretty darn proud of me, to be honest.</div>
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My family is fed and happy- that's what matters.<br />
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This weekend I took a bit of a sabbatical from school work.</div>
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I had work to do but nothing actually <i>due</i> on Monday and I needed a moment, so I took it.</div>
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I had fun playing around in the kitchen working on new recipes for the Allrecipes Allstars and I, in addition to a couple of other fun recipes I will share soon, I came up with these Cuban Sandwich Bites.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilxQ9rQr2je2_9-tHWjkGr1PCcc9yYeZhIHb9Tuk2_H5JnQ7iHHwi7OjEfd7Yef1_CVd3TBl99iSl822tpsp6qOUu6Bk5iqVIHe7hs4-994FupqRvycsM8nHAjVBVbUv5N_BW5Ue0mHOs/s1600/IMG_3538.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilxQ9rQr2je2_9-tHWjkGr1PCcc9yYeZhIHb9Tuk2_H5JnQ7iHHwi7OjEfd7Yef1_CVd3TBl99iSl822tpsp6qOUu6Bk5iqVIHe7hs4-994FupqRvycsM8nHAjVBVbUv5N_BW5Ue0mHOs/s400/IMG_3538.JPG" width="400" /></a>I don't think it needs to be said that these are far less labor-intensive than my original attempt, but honestly- they're so delicious. </div>
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So delicious they're gone- and I had all of two or three of them.</div>
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My husband and daughter polished these off in no time!</div>
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These are so ridiculously easy, honestly. All you need is a couple of sheet pans and some simple ingredients. I was lucky enough to have a cooked pork loin in the freezer but no worries if you don't- you can throw one in the oven without much thought but I've noticed that my grocery store deli often has them cooked in-house and I can just grab some there.</div>
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Mustard. Pickles. Swiss cheese. Ham. Pork Loin.</div>
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<i>Delicious.</i></div>
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Enjoy!</div>
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<br /></div>
<div style="text-align: center;">
<b><a href="https://www.allrecipes.com/recipe/268659/cuban-sandwich-bites" target="_blank">Cuban Sandwich Bites</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/268659/cuban-sandwich-bites" target="_blank">Click to see the recipe on Allrecipes.com</a></i></div>
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1 baguette, sliced into 1/2" slices</div>
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3 Tbsp yellow mustard</div>
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3 Tbsp dijon mustard</div>
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1 lb honey ham, sliced</div>
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1 lb cooked pork loin, sliced</div>
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1 1/2 lb Swiss cheese, sliced</div>
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4 oz dill pickle slices</div>
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1/4 C mayonnaise</div>
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1/4 tsp garlic powder</div>
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1. Preheat oven to 350°F. Place cooling rack on rimmed baking sheet. Cover cooling rack with baguette slices.</div>
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2. Mix yellow and dijon mustard together and spread evenly over slices of baguette. Top half of bread slices with half of Swiss cheese, reserving remainder. Top the same half of bread slices with pickle slices, ham, pork loin, and remainder of cheese slices. Top sandwiches with the half of bread slices that have only been coated in mustard.</div>
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3. Spread mayonnaise over top of sandwiches and sprinkle with garlic powder. Spray bottom of a second sheet pan with cooking spray and place on top of sandwiches. Weigh down the top pan with a heavy oven-safe pan such a cast iron skillet. Bake for 25 minutes. Remove top pan and bake for an additional 5 minutes, or until golden brown. Remove from oven.</div>
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4. Allow sandwiches to cool for several minutes. Slice into bite-sized sandwiches before servin<br />
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Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-50038399139575625812018-08-02T16:39:00.000-07:002018-08-03T06:24:30.826-07:00Rocky Road Ice Cream and Weird Kids<div style="text-align: center;">
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<span style="font-family: inherit;">A month or so ago, as I was deep in the throes of <a href="https://sunnydayswithmyloves.blogspot.com/search/label/Ice%20Cream">my ice cream obsession</a>, my 12 year old asked (more like begged...) me to make Rocky Road Ice Cream instead of something more fun, like <a href="http://sunnydayswithmyloves.blogspot.com/2018/06/lavender-honey-ice-cream-and-perfect.html">Honey Lavender</a> or <a href="http://sunnydayswithmyloves.blogspot.com/2018/06/ice-cream-contests-and-cherry-pie.html">Cherry Pie à la Mode</a>. So <i>of course</i> I made it, right?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdV1iAGh0TpkFMxlI87dGAHh9MrIJFsoCgmYqnP8ZJpToHSM6m6nX8_wL0dmVartIpYF1tjhm7dQiE87RMN4QFWrGLoX01fGXQb3RDsWRLIZtxTL7-7_j3Akej5NGsBmPIkDXxKEzYomC8/s1600/Rocky+Road+Ice+Cream+with+text.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1150" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdV1iAGh0TpkFMxlI87dGAHh9MrIJFsoCgmYqnP8ZJpToHSM6m6nX8_wL0dmVartIpYF1tjhm7dQiE87RMN4QFWrGLoX01fGXQb3RDsWRLIZtxTL7-7_j3Akej5NGsBmPIkDXxKEzYomC8/s400/Rocky+Road+Ice+Cream+with+text.jpg" width="286" /></a></div>
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<span style="font-family: inherit;">But then I served her a bowl of that ice cream she had begged for.</span></div>
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<span style="font-family: inherit;">She wrinkled her nose.</span></div>
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<span style="font-family: inherit;">"Are these...<i>NUTS?!?"</i> she gasped.</span></div>
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<span style="font-family: inherit;">Ummm...yes. That's kind of what makes that Rocky Road ice cream you've been enjoying for years </span><i style="font-family: inherit;">rocky</i><span style="font-family: inherit;">.</span></div>
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<span style="font-family: inherit;">She followed with, "...is this </span><i style="font-family: inherit;">MARSHMALLOW?!?</i><span style="font-family: inherit;">"</span><br />
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<span style="font-family: inherit;">Yes, my child. Also, you love marshmallows. Also marshmallows are <i>always</i> in Rocky Road ice cream.</span></div>
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<span style="font-family: inherit;">Kids...they're a weird, finicky breed.</span></div>
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<span style="font-family: inherit;">I was confused by the reaction, to be honest.</span></div>
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<span style="font-family: inherit;">She asked me to pick out the nuts and the marshmallows, <i>for her</i>.</span></div>
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I- of course- refused.</div>
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*sigh*<br />
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Whatever.</div>
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Anyway, my daughter's perplexing response to receiving exactly what she had asked for aside, that was one tasty batch of ice cream according to everyone else whose tastebuds it graced.</div>
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By that, I mean my husband and I were the only ones that ate it, but it really was simply scrumptious. :-)</div>
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Rich and creamy ice cream. Sweet and gooey marshmallow. Crunchy, nutty pecans.</div>
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What's not to like?</div>
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I remember when I was a kid, when my sweet tooth was significantly more active than it is these days, discovering the Rocky Road candy bar on the shelf of the little Cornet five-and-dime store in my hometown.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ItS6DeaPdY6Kl6ERptpf0uycKZR3ZxiNmAltLtEXI7G6HY3D7NNvWkIWVg8pBpcVdrxi7k1NoQvsFi3yaTsq-7c8Qxxec8ShrshhMXbgG6rALxOnvlntr6irvEcoSgxjlVC4bJL41Qw-/s1600/Rocky+Road+Ice+Cream+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1258" data-original-width="1600" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ItS6DeaPdY6Kl6ERptpf0uycKZR3ZxiNmAltLtEXI7G6HY3D7NNvWkIWVg8pBpcVdrxi7k1NoQvsFi3yaTsq-7c8Qxxec8ShrshhMXbgG6rALxOnvlntr6irvEcoSgxjlVC4bJL41Qw-/s400/Rocky+Road+Ice+Cream+2.jpg" width="400" /></a>I <i>loved</i> that candy bar with a passion that I can still feel these 30+ years later.</div>
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Today? Well, lets just say the only thing that even comes close to tempting me in the checkout aisle (very, <i>very</i>, occasionally) are M&M's with peanuts- possibly the most boring of the M&M varieties.<br />
Also, in the opinion of my mid-thirties tastebuds, the best variety.</div>
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My daughter oohs and aahs over the candy bars in the checkout line and my stomach literally turns at the thought of so much cloying sweetness.</div>
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Nope, no candy bars for Nora these days.</div>
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Ice cream on the other hand...well, that's another story. The only reason I avoid ice cream is for the sake of my waistline- under the protest of my tastebuds.</div>
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I could eat the entire carton of this chocolatey goodness- and as long as you're not weird about nuts and, apparently, marshmallows in your ice cream like my daughter, well then- this is one delicious, creamy, wonderful ice cream recipe worth trying!</div>
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<b><a href="https://www.allrecipes.com/recipe/22804/rocky-road-ice-cream/" target="_blank">Rocky Road Ice Cream</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/22804/rocky-road-ice-cream/" target="_blank">Click to see the recipe on Allrecipes.com</a></i></div>
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1 (14 ounce) can sweetened condensed milk</div>
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1/2 cup unsweetened cocoa powder</div>
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2 cups heavy cream</div>
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1 cup light cream</div>
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1 tablespoon vanilla extract</div>
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1/2 cup chopped pecans</div>
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1 cup miniature marshmallows</div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">1. In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.</span></span></div>
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<span style="font-family: inherit;">2. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.</span></div>
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Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-4375981673756602602018-08-02T06:57:00.000-07:002018-08-02T06:57:51.893-07:00Peach Jam and Unusual Uses for Amaretto<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FJ84KbgTxZPuAV5nSQ5BIpvTjm_1Fxab1HC4jwlccvm76kTcRyA_3dzyLWLqRcMAhONfJo8VU8gOJrGP9LdsiQY7eXV-Hdcu99PHUL6hvflWseHUKNFWiih8S5ldjLYrD0G2uuDAmFK_/s1600/Spiked+Peach+Jam+with+Ginger+with+text.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1082" data-original-width="1600" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FJ84KbgTxZPuAV5nSQ5BIpvTjm_1Fxab1HC4jwlccvm76kTcRyA_3dzyLWLqRcMAhONfJo8VU8gOJrGP9LdsiQY7eXV-Hdcu99PHUL6hvflWseHUKNFWiih8S5ldjLYrD0G2uuDAmFK_/s400/Spiked+Peach+Jam+with+Ginger+with+text.jpg" width="400" /></a>It wasn't long ago that I was talking about my huge collection of mason jars and how much I missed canning.</div>
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I kind of did something about that.</div>
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It started with that <a href="https://sunnydayswithmyloves.blogspot.com/2018/05/raspberry-peach-jam-and-diy-fun.html" target="_blank">Raspberry Peach Jam</a>, followed soon after with a huge batch of <a href="https://sunnydayswithmyloves.blogspot.com/2017/08/easy-and-flavorful-homemade-cherry-jam.html" target="_blank">Cherry Jam</a> as soon as the price of cherries completed its summer price plummet.</div>
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Then we started traveling. My husband volunteered me to bring a lot of the food on our trips (talk about some crazy packed coolers...) and I decided that the best way to transport things like <a href="https://sunnydayswithmyloves.blogspot.com/2015/06/spicy-smoked-back-ribs-with-maple-glaze.html" target="_blank">Barbecue Sauce</a> (for the massive amounts of meat my husband smoked, vacuum sealed, and froze to bring with us) and salsa (you know...for eating...) was to can it and save the cooler space.</div>
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I also made this.</div>
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Spiked Peach Jam with Ginger.</div>
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Spiked jam, you ask?</div>
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Yes, spiked jam.</div>
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I mean, this isn't spiked like the punch at a high school dance or anything- there's not <i>that</i> much liquor in the finished product. Just enough to lend some flavor. That being said, the amaretto isn't added until the end so no, it will <i>not</i> cook off. Maybe don't put it on your toddler's PB&J. :-)</div>
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I'm pretty sure you could eat this whole batch without catching anything more than a sugar rush.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggONCREZbOdvTQ4-P2hqPoPb8KFf44WJiF2KTtpAQejhTPr0xSPxT09TJChbPoHAp0K9Eu0tno-cXlCKj_LvruV-YUbqL42oTemCsa3IdhIaMxmYis9nNLgBO1tJRnPqRNfFFZfR2fdbcN/s1600/Spiked+Peach+Jam+with+Ginger+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1190" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggONCREZbOdvTQ4-P2hqPoPb8KFf44WJiF2KTtpAQejhTPr0xSPxT09TJChbPoHAp0K9Eu0tno-cXlCKj_LvruV-YUbqL42oTemCsa3IdhIaMxmYis9nNLgBO1tJRnPqRNfFFZfR2fdbcN/s400/Spiked+Peach+Jam+with+Ginger+3.jpg" width="296" /></a>Now, I just mentioned in my last post about <a href="https://sunnydayswithmyloves.blogspot.com/2018/08/magic-cheeses-and-vanishing-summers.html">Spinach, Nectarine, and Halloumi Salad</a> that I've been entranced by the beautiful peaches and nectarines we've had lately. When I saw this recipe that would give me the opportunity to flex my canning muscles, use those gorgeous stone fruit specimens, <i>and</i> use that bottle of amaretto for something other than <a href="https://sunnydayswithmyloves.blogspot.com/2015/09/the-ultimate-cheesecake-lives-up-to-its.html">Amaretto Cheesecake</a> and the occasional <a href="https://sunnydayswithmyloves.blogspot.com/2016/06/more-fun-with-frozen-drinks-amaretto.html">nostalgic beverage</a> I knew immediately that it had to be made.</div>
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I can't believe how delicious this jam is, honestly. After letting the peaches sit overnight in the fridge with the sugar, lemon juice, and ginger I honest-to-goodness <i>swooned</i> when I took the cover off of the container and got a whiff of that peachy goodness.</div>
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The finished product?</div>
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Simply sublime.</div>
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So, my husband came home from work the night I made this and I giddily told him he <i>simply must</i> try some of this jam I'd made.</div>
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When I told him it had amaretto in it the man's face puckered in disgust. But he tried it anyway,</div>
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And then <i>he</i> swooned.</div>
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"It tastes just. like. cobbler. This is cobbler on a spoon!" - My Husband</div>
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I made a triple batch of this goodness, so I'm glad it turned out so well! I've been gifting jams, jellies, and sauces to family across the country this summer- but I've definitely made sure to keep enough in the pantry to get our family through till all of that beautiful fruit makes another appearance in the produce section next summer.</div>
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This jam is delicious on toast. It's amazing on peanut butter. I can only imagine it would be fabulous warmed on vanilla ice cream. I'm just going to go ahead and call this recipe a keeper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy7DuxHdcztnoodrrAPftln1F0VV95OLSeU6ynYjOLLefrmxPikgdwBD7yYjuU9pD2Cffxsvfze1-XlAlmzo0ETp-8rR1vdl0jvcyn5YwKtqrVd26HiDhyphenhypheneGovpk6vm0QQ4QAkxoxbZR5f/s1600/Spiked+Peach+Jam+with+Ginger+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1359" data-original-width="1600" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy7DuxHdcztnoodrrAPftln1F0VV95OLSeU6ynYjOLLefrmxPikgdwBD7yYjuU9pD2Cffxsvfze1-XlAlmzo0ETp-8rR1vdl0jvcyn5YwKtqrVd26HiDhyphenhypheneGovpk6vm0QQ4QAkxoxbZR5f/s400/Spiked+Peach+Jam+with+Ginger+2.jpg" width="400" /></a></div>
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<b><a href="https://www.allrecipes.com/recipe/265386/spiked-peach-jam-with-ginger/?internalSource=hub%20recipe&referringContentType=search&clickId=cardslot%201" target="_blank">Spiked Peach Jam with Ginger</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/265386/spiked-peach-jam-with-ginger/?internalSource=hub%20recipe&referringContentType=search&clickId=cardslot%201" target="_blank">Modified slightly from Allrecipes.com</a></i></div>
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<span style="font-family: inherit;">4 1/2 C finely chopped, peeled peaches</span></div>
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<span style="font-family: inherit;">4 Tbsp lemon juice</span></div>
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<span style="font-family: inherit;">3 C white sugar</span></div>
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<span style="font-family: inherit;">1 tsp ground ginger</span></div>
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<span style="font-family: inherit;">1/2 tsp cinnamon</span></div>
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<span style="font-family: inherit;">1 (1.75 oz) package light pectin (such as Sure-Jell®)</span></div>
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<span style="font-family: inherit;">1/2 C amaretto liqueur <i>(or to taste)</i></span></div>
<span style="font-family: inherit;"><br />1. Place peaches in a glass or plastic container with a lid and immediately mix with lemon juice to prevent browning. Stir in sugar and ginger. Cover and marinate in a cool place, 8 hours to overnight.</span><br />
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<span style="font-family: inherit;">2. Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.</span></div>
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<span style="font-family: inherit;">3. Transfer peaches and all accumulated liquid to a large pot. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.</span></div>
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<span style="font-family: inherit;">4. Remove from heat and stir in amaretto liqueur, adding more to taste.</span></div>
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<span style="font-family: inherit;">5. Ladle peach jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.</span></div>
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<span style="font-family: inherit;">6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.</span></div>
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<span style="font-family: inherit;">7. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store </span><br />
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Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-65153852511816790242018-08-01T09:10:00.003-07:002018-08-01T09:11:05.340-07:00Magic Cheeses and Vanishing Summers<div style="text-align: center;">
I don't know that I've ever had a summer fly by quite as quickly as this one.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHGB0VGvBvweuOA_g6W2O9fS0XW8pOdtsK5Tsbr-rYftPoJvpbPVk9xJOH-Al3Eqf2liNVqDt9dcQm4zC-SakCa-lzl5fguFjsMt0MZYYhta2B4hGkSZQJSxD8hybUa0DTtZ6bz1zGgpf/s1600/Summer+Salad+with+Halloumi+and+Nectarines+with+text.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1175" data-original-width="1600" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHGB0VGvBvweuOA_g6W2O9fS0XW8pOdtsK5Tsbr-rYftPoJvpbPVk9xJOH-Al3Eqf2liNVqDt9dcQm4zC-SakCa-lzl5fguFjsMt0MZYYhta2B4hGkSZQJSxD8hybUa0DTtZ6bz1zGgpf/s400/Summer+Salad+with+Halloumi+and+Nectarines+with+text.jpg" width="400" /></a>It feels like in the past, at least in the years that I've been a stay-at-home parent, the season has slowly meandered around us, enveloping the kids and I in it's warm summer magic. Leisurely mornings, fun adventures, afternoons spent with the heat of the sun on our skin offset by cool water of the pool followed by lunches inhaled by wet-haired, freckle-skinned children.</div>
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Not this summer.</div>
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Don't get me wrong, it's been a <i>great</i> summer full of travel adventures.</div>
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As a family we've loaded up my car and driven through five states. We've visited aunts, uncles, cousins, grandparents, first cousins once removed, brother-in-laws, sister-in-laws, and all manner of family pets.</div>
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What we haven't done is just take a deep breath and <i>be</i>.</div>
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We have a few weeks until the kids and I go back to school and I'm in need of some time just being in the moment with them. My skin needs some (heavily sunscreen-protected) sunshine, my mind needs to dive into the pile of books I'd intended to finish over the break, my creative side needs to spend more time in the kitchen, and my kids need to spend some time adventuring close to home with their mom.</div>
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That's a lot of forced relaxation to fit into a few weeks, but I'm going to make sure it happens.</div>
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Summer has been slipping through my fingers this year and I'm ready to embrace it before it's over!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgW4LEuPzReyFmozID-tYpN14rb936FYQprev8ouy0L34ReL9y8B2YnrmgiWb4-6VnlwgPVCybiLbul-78x8GIclunSz0Vq63VvHpZqLVPTu9DZ1NneKXBf7mRB_caf9_c_BMgG8k3fk8c/s1600/Summer+Salad+with+Halloumi+and+Nectarines+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgW4LEuPzReyFmozID-tYpN14rb936FYQprev8ouy0L34ReL9y8B2YnrmgiWb4-6VnlwgPVCybiLbul-78x8GIclunSz0Vq63VvHpZqLVPTu9DZ1NneKXBf7mRB_caf9_c_BMgG8k3fk8c/s400/Summer+Salad+with+Halloumi+and+Nectarines+3.jpg" width="400" /></a>I started out this summer strong with the blog. My semester ended and I dove right in to cooking and writing. With all of our travels it's like the entire month of July somehow escaped me and now I have some catching up to do! While <strike>most</strike> all of the cooking I did for family while traveling went unphotographed, I have been working on several fun recipe development projects for Allrecipes lately. I've been playing around with a tasty breakfast product, experimenting with fennel, and learning how to cook halloumi.</div>
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I've wanted to work with halloumi for a <i>long time</i>. I kept seeing recipes that called for this cool cheese that you can grill without having it melt but I couldn't seem to find it at my normal grocery stores. The internet kept telling me that Trader Joes carries it yet after trying no less than four TJ's locations I couldn't find it. After a few attempts I finally found it at another grocery store...and then it sat in my fridge for a while.</div>
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Thankfully the expiration date is surprisingly long on that stuff!</div>
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When the opportunity to develop a recipe for Allrecipes using halloumi presented itself I knew I had to go for it- if for no reason other than to get that chunk of cheese out of my cheese drawer and finally figure out how to cook with the stuff!</div>
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So first of all, halloumi is a weird cheese.</div>
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You can literally GRILL IT without it melting.</div>
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It's kind of both chewy and soft simultaneously.</div>
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It doesn't have a super strong flavor, but it's somewhat briny and salty.</div>
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Savory, but in a way that lends itself to lots of dishes and doesn't overwhelm your tastebuds.</div>
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I decided to put it in a salad. The peaches and nectarines at the store were looking so beautiful and were just screaming to be sliced over some greens- I'm a sucker for a <a href="https://sunnydayswithmyloves.blogspot.com/2017/07/tis-season-for-fresh-fruit-salad-with.html">salad with fruit</a>!. I went with nectarines- because they are my favorite fruit of all time- but peaches would work equally well. I added some toasted almonds, super thinly sliced red onion and red bell pepper, a simple vinaigrette, and, of course, that halloumi.</div>
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<i>YUM</i>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmd-Xu7_jedZNLe9Huk6peAIiXDA9LZqEtrWKnkPs15TzQ5QvPrtIqRyyddx4-9QMRA-U5YpaYVwignI6kEgFRX54z6RSx757mDt2pHCVICFynLIhNPSxBAdh2yFboHO6PIbMKYPVlUXR/s1600/Summer+Salad+with+Halloumi+and+Nectarines+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1046" data-original-width="1600" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmd-Xu7_jedZNLe9Huk6peAIiXDA9LZqEtrWKnkPs15TzQ5QvPrtIqRyyddx4-9QMRA-U5YpaYVwignI6kEgFRX54z6RSx757mDt2pHCVICFynLIhNPSxBAdh2yFboHO6PIbMKYPVlUXR/s400/Summer+Salad+with+Halloumi+and+Nectarines+2.jpg" width="400" /></a>This is one of those dishes that even my husband who normally isn't all that fond of, what he calls, "frou frou foods" raved about. Definitely a winner!</div>
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Now as far as the halloumi goes, I could have grilled it but I didn't want to have to fire up the grill just for some cheese. I cooked it on the stovetop instead and, while I have included incredibly easy to follow directions in the recipe below, I'm going to share this link to Becca's directions for <a href="https://www.amuse-your-bouche.com/how-to-cook-halloumi/" target="_blank">How to Cook Halloumi Perfectly</a> on Amuse Your Bouche as they include pictures (and without them I wouldn't have known where to begin!).</div>
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The simple but flavorful ingredients in this salad really come together perfectly and we thoroughly enjoyed this salad- a tasty side for my husband and with the addition of that savory halloumi the perfect summer meal for me!<br />
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Now, if you'll excuse me, I have some stirring up of summer magic to attend to. :-)</div>
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<b><a href="https://www.allrecipes.com/recipe/266537/spinach-nectarine-and-halloumi-salad/" target="_blank">Spinach, Nectarine, and Halloumi Salad</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/266537/spinach-nectarine-and-halloumi-salad/" target="_blank">Click to see the recipe on Allrecipes.com</a></i></div>
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<span style="font-family: inherit;">3 Tbsp white wine vinegar</span></div>
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<span style="font-family: inherit;">3 Tbsp extra-virgin olive oil</span></div>
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<span style="font-family: inherit;">3 tsp honey</span></div>
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<span style="font-family: inherit;">1 tsp Dijon mustard</span></div>
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<span style="font-family: inherit;">1/4 tsp salt</span></div>
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<span style="font-family: inherit;">1/4 tsp ground black pepper</span></div>
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<span style="font-family: inherit;">1/4 tsp dried basil</span></div>
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<span style="font-family: inherit;">4 C baby spinach</span></div>
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<span style="font-family: inherit;">1 nectarine, pitted and sliced</span></div>
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<span style="font-family: inherit;">1/4 C sliced almonds, toasted</span></div>
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<span style="font-family: inherit;">2 Tbsp thinly sliced red onion</span></div>
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<span style="font-family: inherit;">2 Tbsp thinly sliced red bell pepper</span></div>
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<span style="font-family: inherit;">1 (8.8 oz) package halloumi cheese, sliced into 1/2-inch strips</span></div>
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<span style="font-family: inherit;">1. Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside.</span><br />
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<span style="font-family: inherit;">2. Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl.</span></div>
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<span style="font-family: inherit;">3. Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more.</span></div>
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<span style="font-family: inherit;">4. Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.</span><br />
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Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-74713423837071884652018-06-27T16:16:00.004-07:002018-06-27T16:16:46.339-07:00Ice Cream Contests and Cherry Pie<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvC46NPaI1OnvTZidOvtp8Z0avqiprDcGZpi9F6RnASdDSzyGBS8-36Z3DKJ_DyP8E-r_I7MyIOUBSNd07gOU4xj7S9ScTE1dQ1iIXAtJsn1-XgRNpCLSMM2QTL71qvsKvbweD-FkzvBQ7/s1600/Cherry+Pie+a%25CC%2580+la+Mode+Ice+Cream+with+text.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1199" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvC46NPaI1OnvTZidOvtp8Z0avqiprDcGZpi9F6RnASdDSzyGBS8-36Z3DKJ_DyP8E-r_I7MyIOUBSNd07gOU4xj7S9ScTE1dQ1iIXAtJsn1-XgRNpCLSMM2QTL71qvsKvbweD-FkzvBQ7/s400/Cherry+Pie+a%25CC%2580+la+Mode+Ice+Cream+with+text.jpg" width="298" /></a><br />
So, if you're keeping track, I've made something like <a href="https://sunnydayswithmyloves.blogspot.com/search/label/Ice%20Cream">five different kinds</a> of ice cream this summer- and June isn't even over yet.<br />
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I'm actually at the point where I can't make any more until my family finishes off what I've already made because there just <i>isn't room</i> in the freezer anymore.<br />
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This month the Allrecipes Allstars were challenged to create a fun, interesting new flavor of ice cream- and my goodness did they rise to the challenge! Brian came up with <a href="https://www.allrecipes.com/recipe/265859/raspotle-sorbet/" target="_blank">Raspotle Sorbet</a>, Nikki created a number of fun varieties like <a href="https://www.allrecipes.com/recipe/265699/sriracha-lime-ice-cream/" target="_blank">Sriracha Lime Ice Cream</a>, and Pat went another interesting direction with <a href="https://www.allrecipes.com/recipe/265568/earl-grey-tea-and-lime-ice-pops/" target="_blank">Earl Grey Tea and Lime Ice Pops</a>.<br />
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I certainly have some creative fellow Allstars!<br />
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I threw my hat in the ring with a new ice cream creation too- though mine wasn't <i>quite</i> as out there as flavor profiles go.<br />
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Me? Well I created this recipe: Cherry Pie à la Mode Ice Cream.<br />
Doesn't sound too weird, does it?<br />
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It's not. Lets be honest.<br />
Flavor-wise at least.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTB8EWpHshK17v9gCsEks1DE2L4Tv9mcteAy9SdlxZe2cZZ55s2ZaQz3TY_TKtlRu4pwor_AMHYw5XH7QAuF9BYYBIXNGz68Jhi9KG8rapv_Xf8s1lsqsJ13DcZNRD1HMNBJhhJe9h-Stv/s1600/Cherry+Pie+a%25CC%2580+la+Mode+Ice+Cream+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1268" data-original-width="1600" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTB8EWpHshK17v9gCsEks1DE2L4Tv9mcteAy9SdlxZe2cZZ55s2ZaQz3TY_TKtlRu4pwor_AMHYw5XH7QAuF9BYYBIXNGz68Jhi9KG8rapv_Xf8s1lsqsJ13DcZNRD1HMNBJhhJe9h-Stv/s400/Cherry+Pie+a%25CC%2580+la+Mode+Ice+Cream+2.jpg" width="400" /></a>That being said, when was the last time you had ice cream with little nuggets of fried pie crust that has been dusted with cinnamon and sugar?<br />
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Or ice cream with dollops of real cherry pie filling scattered throughout?<br />
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Or even an ice cream with an almond-vanilla custard base?<br />
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While I may not have ventured quite so far into the weird flavor universe on this one, I think I got fairly creative with bringing everything that makes cherry pie so wonderful and translating it to ice cream.<br />
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I've always like to do things like that- my popcorn business let me do a lot of that cross-platform translating of flavors. Its weirdly satisfying to really get it right!<br />
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This ice cream is so packed with flavor- and texture too. Honestly, you could probably follow this recipe almost exactly and just substitute a different flavor of pie filling. Blueberry Pie à la Mode Ice Cream. Peach Pie à la Mode Ice Cream. Apple Pie à la Mode Ice Cream. Whatever other flavor of pie filling they make à la Mode Ice Cream!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4hwAuubo-_KX57mi-ls5kVzxh9qsGjGR91hdxRjPa4fMLwJB-SOKLYUsoZTgXeFpoMtCB4cg_8SyFwKaricjkl2rOW6gCerPecBAUDPRlKtuDCCUnhgr7Vjay-G9Vo6v2j2qS0XYmV8m/s1600/Cherry+Pie+a%25CC%2580+la+Mode+Ice+Cream+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1303" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4hwAuubo-_KX57mi-ls5kVzxh9qsGjGR91hdxRjPa4fMLwJB-SOKLYUsoZTgXeFpoMtCB4cg_8SyFwKaricjkl2rOW6gCerPecBAUDPRlKtuDCCUnhgr7Vjay-G9Vo6v2j2qS0XYmV8m/s400/Cherry+Pie+a%25CC%2580+la+Mode+Ice+Cream+3.jpg" width="325" /></a>This is one recipe I will <i>not</i> be losing!<br />
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<b><a href="https://www.allrecipes.com/recipe/265856/cherry-pie-a-la-mode-ice-cream/" target="_blank">Cherry Pie à la Mode Ice Cream</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/265856/cherry-pie-a-la-mode-ice-cream/" target="_blank">Click to see my recipe on Allrecipes.com</a></i></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;"><i><br /></i></span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;"><i>Ice Cream Base:</i></span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;">2 C heavy whipping cream</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: center;">
<span style="font-kerning: none;"><span style="font-family: inherit;">2 C half-and-half cream</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: center;">
<span style="font-kerning: none;"><span style="font-family: inherit;">3/4 C white sugar</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: center;">
<span style="font-kerning: none;"><span style="font-family: inherit;">1/4 tsp nutmeg</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: center;">
<span style="font-kerning: none;"><span style="font-family: inherit;">1/4 tsp cinnamon</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: center;">
<span style="font-kerning: none;"><span style="font-family: inherit;">2 eggs</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: center;">
<span style="font-kerning: none;"><span style="font-family: inherit;">1/8 tsp salt</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: center;">
<span style="font-kerning: none;"><span style="font-family: inherit;">2 tsp vanilla</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: center;">
<span style="font-kerning: none;"><span style="font-family: inherit;">2 tsp almond extract</span></span></div>
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<span style="font-family: inherit;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; min-height: 19px; text-align: center;">
<span style="font-family: inherit;"><i>Pie Crust Squares:</i></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: center;">
<span style="font-kerning: none;"><span style="font-family: inherit;">1/2 batch pie crust recipe, rolled to 1/8” thickness and cut into 1/2” squares</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">1/4 C white sugar</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: center;">
<span style="font-kerning: none;"><span style="font-family: inherit;">1/2 tsp cinnamon</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: center;">
<span style="font-kerning: none;"><span style="font-family: inherit;">Vegetable oil for frying</span></span></div>
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<span style="font-family: inherit;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-family: inherit;"><i>Cherries:</i></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">1 (21 oz) can cherry pie filling</span></span></div>
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<span style="font-family: inherit;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">1. Whisk together eggs and salt in medium bowl, set aside.</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; min-height: 19px; text-align: left;">
<span style="font-family: inherit;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">2. Heat heavy cream, half and half, sugar, nutmeg, and cinnamon in a saucepan over medium heat, stirring occasionally until sugar is dissolved and liquid just starts to bubble. Remove from heat.</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; min-height: 19px; text-align: left;">
<span style="font-family: inherit;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: left;">
<span style="font-kerning: none;"><span style="font-family: inherit;">3. Whisk 1 cup of hot liquid into egg yolks in a slow stream. Whisk the egg mixture into the cream mixture in the saucepan. </span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; min-height: 19px; text-align: left;">
<span style="font-family: inherit;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: left;">
<span style="font-kerning: none;"><span style="font-family: inherit;">4. Cook and stir over low heat, stirring constantly, until the mixture just coats the back of a spoon and reaches 175 degrees F, about 5 minutes. Remove from heat, whisk in vanilla and almond extracts.</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; min-height: 19px; text-align: left;">
<span style="font-family: inherit;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: left;">
<span style="font-kerning: none;"><span style="font-family: inherit;">5. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, overnight.</span></span></div>
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<span style="font-family: inherit;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: left;">
<span style="font-kerning: none;"><span style="font-family: inherit;">6. <i>For pie crust: </i>In medium bowl, mix together sugar and cinnamon; set aside. Heat oil in frying pan to 350 degrees F. Add pie crust squares and fry until cooked through and beginning to turn golden. Remove squares from oil with a slotted spoon or spatula, shaking lightly to discard excess oil, and transfer to bowl of cinnamon-sugar mixture, stirring to coat. Transfer coated pie crust squares to paper towel-lined plate to cool; once cool store in airtight container until ready to process ice cream.</span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; min-height: 19px; text-align: left;">
<span style="font-family: inherit;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">7. <i>For cherries:</i> Line baking sheet with wax paper. Spread cherry pie filling in a single layer and transfer to freezer until ready to process ice cream. <i>(The goal is to scatter the pie filling throughout the finished ice cream rather than incorporating it into the ice cream base.)</i></span></span></div>
<div style="font-size: 16px; font-stretch: normal; line-height: normal; min-height: 19px; text-align: left;">
<span style="font-family: inherit;"><span style="font-kerning: none;"></span><br /></span></div>
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<div style="font-size: 16px; font-stretch: normal; line-height: normal; text-align: left;">
<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;">8. Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. After approximately 15 minutes, when ice cream is almost to a soft serve consistency, add pie crust pieces and small dollops of frozen pie filling to the processing ice cream <i>(Use a spoon to break off small pieces of frozen pie filling, it should break easily)</i>. Transfer to an airtight container and place in the freezer to firm up.</span></span></div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0tag:blogger.com,1999:blog-2227883832198553628.post-77891709202835624542018-06-21T03:43:00.000-07:002018-06-21T03:44:58.492-07:00Lemon Ice Cream and Summer Obsessions<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGGCkQ1HtcPdme2iirq7GWW9KMSRUcT74ez9LMqGiUk5XS_4Pd22FxOHAgeG9jEFGnzGElcEkwBr3ZihqzubvKovIjp1WszZijX5VbeWzbQa7rMKaIvP0J0cWKMiNmGn3m-InYx3JDiY_/s1600/Super+Lemon+Ice+Cream+with+text.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGGCkQ1HtcPdme2iirq7GWW9KMSRUcT74ez9LMqGiUk5XS_4Pd22FxOHAgeG9jEFGnzGElcEkwBr3ZihqzubvKovIjp1WszZijX5VbeWzbQa7rMKaIvP0J0cWKMiNmGn3m-InYx3JDiY_/s400/Super+Lemon+Ice+Cream+with+text.jpg" width="298" /></a><br />
<span style="font-family: inherit;">I have been going a little ice cream crazy lately.</span><br />
<span style="font-family: inherit;">Ok...maybe not just a <i>little</i>. At this moment I have <a href="https://sunnydayswithmyloves.blogspot.com/2018/06/lavender-honey-ice-cream-and-perfect.html">Lavender Honey</a>, <a href="https://sunnydayswithmyloves.blogspot.com/2018/06/banana-pudding-ice-cream-and-underrated.html">Banana Pudding</a>, Rocky Road, Cherry Pie à la Mode, and this Lemon ice cream in my freezer...and I have more cream in the fridge just begging to be used.</span><br />
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<span style="font-family: inherit;">I'm on a roll, guys.</span><br />
I have mastered the art of tempering eggs for custard bases and have moved on to experimenting with my own recipes.<br />
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I have way more ice cream than my family can possibly eat in that freezer already!<br />
It's just so much fun to play around with these recipes.<br />
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I've always wanted to try a lemon ice cream so when I saw this recipe I knew that I was going to have to give it a whirl- especially since I already had all of the ingredients on hand.<br />
Once I realized that there was just no saying "no" to this recipe!<br />
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This ice cream has that tart tang of lemon but when combined with that light, sweet creaminess you expect from ice cream the combination is just perfection!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-kX8_FJQ0DjwVghuyyAVzUlMUbKGZbQLPVsDqdi_ljOZ6YSHudjYy6h5XvFzdEgPSM-C4Xce1QSPBlqPu6MBcAgTS_wwoMkTWYI5T1vr6s2y-63AcTK3OmN4_EW9sVQVdbERthm5aX_k/s1600/Super+Lemon+Ice+Cream+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1113" data-original-width="1600" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-kX8_FJQ0DjwVghuyyAVzUlMUbKGZbQLPVsDqdi_ljOZ6YSHudjYy6h5XvFzdEgPSM-C4Xce1QSPBlqPu6MBcAgTS_wwoMkTWYI5T1vr6s2y-63AcTK3OmN4_EW9sVQVdbERthm5aX_k/s400/Super+Lemon+Ice+Cream+2.jpg" width="400" /></a><span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b><a href="https://www.allrecipes.com/recipe/218156/super-lemon-ice-cream/" target="_blank">Super Lemon Ice Cream</a></b></span></div>
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<span style="font-family: inherit;"><i><a href="https://www.allrecipes.com/recipe/218156/super-lemon-ice-cream/" target="_blank">Modified slightly from Allrecipes.com</a></i></span></div>
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<span style="font-family: inherit;">1 1/2 C heavy whipping cream</span></div>
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<span style="font-family: inherit;">1 1/2 C half-and-half cream</span></div>
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<span style="font-family: inherit;">1 1/8 C white sugar</span></div>
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<span style="font-family: inherit;">3 Tbsp grated lemon zest <i>(approximately 6 small lemons)</i></span></div>
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<span style="font-family: inherit;">5 egg yolks</span></div>
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<span style="font-family: inherit;">1/8 tsp salt</span></div>
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<span style="font-family: inherit;">3/4 cup fresh lemon juice</span></div>
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<span style="font-family: inherit;">1. Heat heavy cream, half and half, sugar, and lemon zest in a saucepan over medium heat, stirring </span>occasionally<span style="font-family: inherit;"> until sugar is dissolved and liquid just starts to bubble. Remove from heat, cover saucepan, and allow the mixture to steep for 30 minutes.</span><br />
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<span style="font-family: inherit;">2. Uncover pan and heat over medium heat until hot, about 5 minutes. Whisk the egg yolks in a bowl with salt. Whisk 1 cup of hot liquid into egg yolks in a slow stream. Whisk the egg mixture into the cream mixture in the saucepan. </span></div>
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<span style="font-family: inherit;">3. Cook and stir over low heat, stirring constantly, until the mixture just coats the back of a spoon and reaches 175 degrees F, about 5 minutes.</span></div>
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<span style="font-family: inherit;">4. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, overnight.</span></div>
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<span style="font-family: inherit;">5. Stir the lemon juice into the cold cream mixture. Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.</span></div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com1tag:blogger.com,1999:blog-2227883832198553628.post-39739426218177895402018-06-20T04:48:00.000-07:002018-06-20T14:36:18.038-07:00Easy Flautas and Flavorful Chicken<div style="text-align: center;">
I warned you already that I had a few recipes to share with terrible pictures- sorry about that.</div>
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Every once in a while when that happens I find myself wondering if I should even bother posting about some great recipe that I've come across- I just can't stand the thought of <i>not</i> sharing a wonderful recipe just because I didn't get an equally wonderful photo.</div>
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This time around I'm wrapping up the fried recipes. Remember when I said I'd made several fried things the other day while I had the oil out?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fDz4ZKzDzxSFSRsyqNb6eAn6dN4IVzVag-Ro2IkA3KcLkWTWELLmX2qAkM3vvnVl3ZSNzMw1qJVvGzLl13gqfluxElMHndN2-kPWygNZ8xFdXOQWJHg9FbKj3I0WaYYmvte4rjRbOvNR/s1600/Easy+Chicken+Flautas+with+text.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1047" data-original-width="1600" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fDz4ZKzDzxSFSRsyqNb6eAn6dN4IVzVag-Ro2IkA3KcLkWTWELLmX2qAkM3vvnVl3ZSNzMw1qJVvGzLl13gqfluxElMHndN2-kPWygNZ8xFdXOQWJHg9FbKj3I0WaYYmvte4rjRbOvNR/s400/Easy+Chicken+Flautas+with+text.jpg" width="400" /></a></div>
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I made the <a href="https://sunnydayswithmyloves.blogspot.com/2018/06/beef-and-bean-chimichangas-and.html">Beef and Bean Chimichangas</a>, the <a href="https://sunnydayswithmyloves.blogspot.com/2018/06/delicious-fried-foods-and-bad-photos.html">Deep Fried Jalapeño Slices</a>, and I finished things off with these Easy Chicken Flautas.</div>
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In true Nora fashion, I couldn't resist the opportunity to up the flavor profile in this one just a touch, so rather than starting with plain cooked chicken I threw a couple of chicken breasts in the crockpot and covered them with salsa. After cooking on low overnight they really don't even take any effort to shred since they're so moist and falling apart- running a fork through them just a little is enough to break them apart into shreds. I drained off most of the excess liquid but kept all of the peppers and onions from the salsa mixed in with my chicken.</div>
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Such an easy way to add flavor to a dish- and to use up an open container of salsa in the fridge! My family kept walking into the room and marveling at how amazing that cooking chicken smelled.</div>
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While I did spice up the chicken a little, I followed the same technique as the original recipe and these were so good! Admittedly, my flauta-rolling skills could use some help. I'll work on that next time I decide to fry up a batch.</div>
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These really were delicious- add a little sour cream or guac, maybe some beans and rice on the side, and you have one supremely satisfying meal!</div>
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<b><a href="https://www.allrecipes.com/recipe/239051/easy-chicken-flautas/" target="_blank">Easy Chicken Flautas</a></b></div>
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<i><a href="https://www.allrecipes.com/recipe/239051/easy-chicken-flautas/" target="_blank">Modified from Allrecipes.com</a></i></div>
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<span style="font-family: inherit;">1 lb boneless chicken breast</span></div>
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16 oz salsa</div>
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<span style="font-family: inherit;">1/4 C butter</span></div>
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<span style="font-family: inherit;">1/4 C all-purpose flour</span></div>
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<span style="font-family: inherit;">10 flour tortillas</span></div>
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<span style="font-family: inherit;">Oil for frying, or as needed</span></div>
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<span style="font-family: inherit;">Toothpicks</span></div>
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<span style="font-family: inherit;">1. Place chicken breast in crockpot, cover with salsa, and cook on low overnight. Shred with fork. Discard </span>majority<span style="font-family: inherit;"> of excess liquid and allow chicken and salsa mixture to cool.</span><br />
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<span style="font-family: inherit;">2. Melt butter in a skillet over medium heat; stir flour into butter until smooth. Stir chicken into mixture and remove skillet from heat and cover.</span><br />
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<span style="font-family: inherit;">3. Heat oil in a large, heavy saucepan or deep-fryer. </span><span style="font-family: inherit;">Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.</span></div>
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<span style="font-family: inherit;">4. Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.</span></div>
Nora@SunnyDaysWithMyLoveshttp://www.blogger.com/profile/05719838035079090475noreply@blogger.com0