tag:blogger.com,1999:blog-74019223825165167052024-03-04T23:53:33.604-07:00The Tall Girl CooksI like to eat. I sometimes like to cook.
I always like sharing my favorite recipes.The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.comBlogger330125tag:blogger.com,1999:blog-7401922382516516705.post-8327027673194960152015-01-17T07:00:00.000-07:002015-01-17T07:00:01.830-07:00Lime Cheesecake Pie<div class="separator" style="clear: both; text-align: center;">
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I posted this recipe waaaaay back in September of 2009! I don't think it got a lot of attention because the photo I posted with it was TERRIBLE. Finally, finally I have a photo worthy of this simple, yet elegant pie. Doesn't it look scrumptious? I recently served it to some sister missionaries from our <a href="http://www.mormon.org/" target="_blank">church</a> and it was a hit. The sour cream topping is a recent addition and it goes perfectly with this lightly tart and seriously creamy dessert. Just looking at the photo makes me want to make another one!<br />
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3 limes is about all you need for the juice (maybe 4 or more IF your limes are really small or if you don't have a good juicer like <a href="http://www.amazon.com/Amco-Enameled-Aluminum-Lemon-Squeezer/dp/B0002V23BG/ref=sr_1_1?ie=UTF8&qid=1421307388&sr=8-1&keywords=lemon+juicer" target="_blank">this one</a>). Before juicing, I reserve the zest of one in a covered container to use for the topping later, and zest another one into the bowl for the juice. That way there is no waste!<br />
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LIME CHEESECAKE PIE<br />
<br />
1 (8 oz) package cream cheese, softened (do not use fat free! 1/3 less fat is okay)<br />
1 (14 oz) can sweetened condensed milk<br />
1/3 cup fresh lime juice (about 3 limes)<br />
zest of 1 lime<br />
1 1/2 teaspoons vanilla extract<br />
food coloring, if desired: 1 drop green, 2 drops yellow <br />
1 graham cracker crust<br />
<br />
<i>Topping:</i><br />
1 cup sour cream<br />
zest of 1 lime<br />
3 Tbsp. powdered sugar<br />
<br />
In a mixing bowl, beat cream cheese until smooth. Slowly beat in condensed milk, lime juice, and vanilla; beat until smooth. Pour into the crust. Refrigerate for 2 hours.<br />
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In a small bowl, whisk together sour cream, zest, and sugar until smooth. Spread gently over pie. Chill for another hour or overnight. <br />
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<br />The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com3tag:blogger.com,1999:blog-7401922382516516705.post-44017055137968003092015-01-15T07:00:00.000-07:002015-01-15T07:00:00.912-07:00Asian Chicken Salad<div class="separator" style="clear: both; text-align: center;">
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The first time I had this salad was back in October of last year. I was in Georgia visiting old friends and they shared this recipe with me. I LOVED it! Not only is it pretty to look at with the red cabbage and green onions, but it tastes FABULOUS. There is so much fun for your mouth - crunchy cabbage and almonds, soft yet firm ramen noodles, and the slight spice of cilantro. The recipe makes a lot: doubling it would definitely feed a crowd. And for a great price! Many of the ingredients are super cheap. I plan to take this next time I'm invited to a potluck.<br />
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The dressing comes from a bottle, and while I'm usually more inclined to make my own dressing, I doubt I could top the flavor of this one. It's Ken's Steak House Lite Asian Sesame with Ginger & Soy:<br />
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You'll only use 1/2 a bottle for the recipe below, but the flavor of this stuff is amazing. You won't regret having some left over.<br />
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This can be made the day before, but I really think it's best the day of (though it does need to chill an hour or so for the flavors to fully develop). I've eaten it 2 days later and still been happy with it. I've been told it holds up left out in the heat on a buffet, but haven't tried that out yet myself.<br />
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ASIAN CHICKEN SALAD<br />
<i>serves 6 as a main dish, 8-10 as a side</i><br />
<br />
1/2 head red cabbage, shredded (thinly sliced and chopped)<br />
2-3 cups shredded, cooked chicken (rotisserie chicken works!)<br />
3 pkgs. (3 oz each) ramen noodles (Oriental or Chicken flavor are best)<br />
1 bunch green onions, sliced<br />
heaping 1/2 cup roughly chopped cilantro (about 1/2 a bunch)<br />
1/2 cup sliced or slivered almonds<br />
2 Tbsp. sesame seeds (plus more for garnish, if desired)<br />
1/2 bottle Ken's Steak House Lite Asian Sesame with Ginger & Soy dressing<br />
<br />
In a large bowl, toss chicken with about 1/4 cup of dressing. Set aside.<br />
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In a skillet over medium heat, toast sesame seeds and almonds just until fragrant and light, light brown. Remove from heat and let cool.<br />
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In a large pot, bring 2 quarts of water mixed with ramen flavor packets to a boil. Break ramen into quarters like so:<br />
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Add ramen to boiling water and cook for 30 seconds (this is to simply soften the noodles slightly, not cook them); drain and toss with a little olive oil to prevent sticking. Remove to a cutting board and roughly chop the ramen:<br />
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Add the cabbage, ramen, onions, cilantro, almonds, and sesame seeds to the chicken in the large bowl. Toss with about 1/2 the bottle of dressing, or to taste. Cover and chill for at least 1 hour before serving. <br />
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<br />The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com2tag:blogger.com,1999:blog-7401922382516516705.post-51969716779633375612015-01-07T00:30:00.000-07:002015-01-07T00:42:03.114-07:00The Best Frosting Ever<div class="separator" style="clear: both; text-align: center;">
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Once again, I am updating an old post with a new photo. One that is prettier and more appealing! This frosting continues to be a favorite and I always get asked for the recipe. It's light and creamy and not too rich or sweet. The recipe below makes enough to frost 24 cupcakes in the manner seen in the photo. I use a large Wilton 1M tip and pastry bag (found at Michaels or Joann) to frost my cupcakes. It actually makes quick work of it and gives a lovely presentation. <a href="http://www.glorioustreats.com/2011/08/cupcake-basics-how-to-frost-cupcakes.html" target="_blank">Here</a> is where I learned how to do the swirls and my other favorite design with the 1M tip: the rose. It's REALLY EASY. I promise.<br />
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More often than not I use 1 tsp. vanilla extract and 1 tsp. almond extract* when making this frosting. That seems to be the most popular flavor combo. If you want a brighter white frosting, you'll have to use the clear imitation vanilla. If you are going to use food coloring, I recommend the gel or paste varieties. Liquid coloring thins out the frosting too much and you will not like the result. And, as mentioned below, this frosting is best eaten the day of or at least after no more than 48 hours. I typically make my cupcakes the day before, keep them in an airtight container, and frost them just before I leave/serve.<br />
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<i>March 2010: </i><br />
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This frosting is to die for. It's like whipped cream.<span style="color: #993399; font-size: 180%; font-weight: bold;"> You MUST try it!</span><br />
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I've seen it in several places on the internet, so I don't know who came up with it first, but I used the recipe from <a href="http://ourbestbites.com/2008/09/perfect-cupcake-frosting-and-filling/" target="_blank">OurBestBites</a>. The Pioneer Woman also posted one on her <a href="http://thepioneerwoman.com/tasty-kitchen-blog/2010/03/a-tasty-recipe-thats-the-best-frosting-ive-ever-had/">Tasty Kitchen</a> blog. They both include photo tutorials that are worth checking out. I recommend the one from Our Best Bites, because they get a better finished product.<br />
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<b>This frosting is best eaten within 24-48 hours and does not do well in the fridge or in warm temps (above 80 degrees). Store the cupcakes in an airtight container at room temperature (65-75 degrees F).</b><br />
<br />
Also, you can use any flavoring/extract you want: vanilla, almond, coconut, lemon, etc.<br />
<br />
<br />
THE BEST FROSTING EVER (makes enough for 24 cupcakes)<br />
<br />
1 cup milk<br />
6 Tbsp. flour<br />
1 cup (2 sticks)<i> </i>butter, softened (salted or unsalted)<br />
1 cup granulated sugar (not powdered sugar)<br />
2 tsp. vanilla extract*<br />
<br />
In a small saucepan, whisk together flour and milk until there are no lumps. <span style="font-style: italic;"><u>Stirring constantly</u> </span>over medium heat, whisk the mixture until it thickens:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJrkVbK_jNw2H3apoTByQ_SsrpjcxJ1Y-45n7i3ldFd4oWH1tyDmS6JkmE9vxk5BFrb6DxzdiUfFzS-UIXivMYbBvWhNs1Qsg99GvTDQRGTOu0ZIkDnDHntlnykClmESCmjupX5Q_apug/s1600-h/P1060878.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJrkVbK_jNw2H3apoTByQ_SsrpjcxJ1Y-45n7i3ldFd4oWH1tyDmS6JkmE9vxk5BFrb6DxzdiUfFzS-UIXivMYbBvWhNs1Qsg99GvTDQRGTOu0ZIkDnDHntlnykClmESCmjupX5Q_apug/s400/P1060878.jpg" id="BLOGGER_PHOTO_ID_5449738008549735266" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>You want it like a very thick pudding.<br />
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If you screw up and get lumps (been there, done that), strain the mixture through a sieve, using a rubber spatula to press it through. Don't worry if it gets super thick. It will still work. Pour flour mixture into a bowl and refrigerate until cold (this can take up to 15-20 minutes).<br />
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In an electric stand mixer with the whisk attachment, beat butter and sugar for 2 minutes or until light and fluffy. Add flour mixture and vanilla extract. Now beat at a high setting until creamy and sugar is dissolved (this can take anywhere from 2-10 minutes - just test it with your fingers to see if it's still grainy). If it looks goopy and weird, keep beating.<br />
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Once frosting is creamy you can add gel or paste food coloring, if desired.</div>
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The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com3tag:blogger.com,1999:blog-7401922382516516705.post-29201112611186091512014-12-19T07:53:00.000-07:002014-12-19T16:01:06.929-07:00Orange Rolls<div class="separator" style="clear: both; text-align: center;">
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I posted this recipe back in April of 2011 and thought I should bring them back up since Christmas is almost here. I make these for Christmas morning every year. Easter, too. I LOVE these rolls. They are soft, sweet but not too sweet, and bursting with orange flavor.<br />
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<i>APRIL 2011: </i><br />
<br />
These are SO GOOD!!! If you love the Pillsbury orange rolls but want a preservative-free alternative, these are your rolls. These are now my favorite breakfast rolls. Loooove them!<br />
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I've adjusted the recipe using rapid rise yeast. I rarely have the patience to wait through two risings, so I prefer the speed of using rapid rise yeast. For directions on how to make these with regular yeast, click on the link to the original recipe. Just note that I have adjusted the amount of orange zest in the dough and changed the filling and frosting from the original.<br />
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ORANGE ROLLS<br />
<span style="font-size: 85%; font-style: italic;">adapted from <a href="http://www.food.com/recipe/orange-cinnamon-rolls-112339">Orange Cinnamon Rolls</a> on <a href="http://www.food.com/">Food.com</a></span><br />
<br />
1 (0.25 oz) packet (or 2 1/4 tsp.) rapid rise yeast<br />
1/2 cup water<br />
1/2 cup orange juice<br />
2 Tbsp. butter, melted<br />
1/4 cup sugar<br />
1 tsp. salt<br />
1 egg<br />
zest of 1 orange<br />
3 - 3 1/2 cups all-purpose flour<br />
<br />
Filling:<br />
2 Tbsp. butter, softened<br />
1/4 cup sugar<br />
2 tsp. cinnamon<br />
zest of 1 orange<br />
<br />
Frosting:<br />
1 1/2 cups powdered sugar<br />
2 Tbsp. orange juice<br />
zest of 1 orange<br />
1 1/2 tsp. vanilla<br />
2 Tbsp. butter, softened<br />
<br />
Combine 1 1/2 cups of the flour with the rapid rise yeast, sugar, and salt in a mixing bowl. Combine water, orange juice, and melted butter in a microwave safe bowl or measuring cup and heat to 120-130 degrees. Mix in liquid with flour mixture until smooth. Add egg and orange zest. Beat in enough of remaining flour to make a dough easy to handle.<br />
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Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic. Let dough rest 10 minutes in a lightly greased bowl.<br />
<br />
Meanwhile, combine 1/4 cup sugar, cinnamon, and orange zest in a small bowl. On a lightly floured surface, roll dough into a 9x15 inch rectangle. Spread with softened butter and sprinkle with sugar mixture. Roll dough, lengthwise into a 15-inch tube, pinching to seal. Using dental floss or serrated knife, cut into 1-inch rolls (should make 15 rolls) and place in lightly greased 9x13 baking dish. Cover with plastic wrap and let rise in a warm place until almost doubled in size.<br />
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Preheat oven to 375 degrees. Bake for 12-15 minutes or until golden brown.<br />
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To make frosting: in a medium size bowl, beat powdered sugar, orange juice, orange zest, vanilla, and butter until smooth. Spread over warm rolls.The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com1tag:blogger.com,1999:blog-7401922382516516705.post-54073040526097657212014-10-15T15:54:00.001-07:002014-10-15T15:54:58.849-07:00Pumpkin Pie Rice Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5G6EBsK3ly3Qv85SF-lN1Fc3r_f_AgHQWBkw-PAekqDNvkE8TwIVUvvgtVZztxOYc8tALw96-Lak8Deu381e2Vfwck51Uq-QQbj4RMGN4Xxaz1c05MHsx9Q8ykd1mM-x5jiX1OgZArCh/s1600/IMG_2392+(852%2Bx%2B639).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5G6EBsK3ly3Qv85SF-lN1Fc3r_f_AgHQWBkw-PAekqDNvkE8TwIVUvvgtVZztxOYc8tALw96-Lak8Deu381e2Vfwck51Uq-QQbj4RMGN4Xxaz1c05MHsx9Q8ykd1mM-x5jiX1OgZArCh/s1600/IMG_2392+(852%2Bx%2B639).jpg" height="300" width="400" /></a></div>
It's that time of year again - pumpkin everything! I love it and hate it at the same time. I love it because most of the time pumpkin foods are yummy and delicious. I hate it because some food bloggers take it too far and make some pretty gross stuff all in the name of pumpkin. Let's keep it real, people. Like this Pumpkin Pie Rice Pudding!<br />
<br />
This is simply an adaptation of the <a href="http://www.thetallgirlcooks.com/2012/04/rich-and-creamy-rice-pudding-with.html" target="_blank">Rich & Creamy Rice Pudding</a> recipe I posted back in April of 2012. We're using canned pumpkin in place of the half-and-half and pumpkin pie spice in place of the cinnamon. Easy peasy. My daughter LOVES this stuff and I found my husband eating a bowl of it late last night - which means he likes it. :) I only got one serving of it and that makes me sad. Guess I'll be making more!<br />
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Wondering what to do with leftover canned pumpkin? Here are some ideas: <a href="http://www.thetallgirlcooks.com/2012/11/pumpkin-spice-granola.html" target="_blank">Pumpkin Spice Granola</a>, <a href="http://www.thetallgirlcooks.com/2012/11/pumpkin-pie-oatmeal.html" target="_blank">Pumpkin Pie Oatmeal</a>, <a href="http://www.thetallgirlcooks.com/2013/11/pumpkin-gingerbread-muffins.html" target="_blank">Pumpkin Gingerbread Muffins</a>, <a href="http://www.thetallgirlcooks.com/2012/11/pumpkin-spice-almonds.html" target="_blank">Pumpkin Spiced Almonds</a>, <a href="http://www.thetallgirlcooks.com/2009/09/pumpkin-bread.html" target="_blank">Pumpkin Bread</a>, <a href="http://www.thetallgirlcooks.com/2010/11/paula-deens-pumpkin-bars.html" target="_blank">Paula Deen's Pumpkin Bars</a>, <a href="http://www.thetallgirlcooks.com/2009/09/pumpkin-chocolate-chip-cookies.html" target="_blank">Pumpkin Chocolate Chip Cookies</a>, <a href="http://www.thetallgirlcooks.com/2012/11/pumpkin-ginger-cookies.html" target="_blank">Soft Pumpkin Ginger Cookies</a>, <a href="http://www.thetallgirlcooks.com/2009/11/creamy-pumpkin-pie.html" target="_blank">Creamy Pumpkin Pie</a>, <a href="http://www.thetallgirlcooks.com/2012/11/pumpkin-cheesecake-pie.html" target="_blank">Pumpkin Cheesecake Pie</a>, <a href="http://www.thetallgirlcooks.com/2013/01/easy-pumpkin-crisp.html" target="_blank">Easy Pumpkin Crisp (Pumpkin Dump Cake)</a>.<br />
<br />
PUMPKIN PIE RICE PUDDING<br />
<br />
3/4 cup uncooked white rice (not instant)<br />
1 1/2 cups water <br />
2 cups milk<br />
1/3 cup sugar<br />
1/4 tsp. salt<br />
1 egg, beaten<br />
1/2 cup canned pumpkin (not pumpkin pie filling)<br />
1 Tbsp. butter<br />
1/2 tsp. vanilla<br />
3/4 tsp. pumpkin pie spice<br />
<br />
Garnish, optional:<br />
whipped cream<br />
cinnamon<br />
<br />
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and
stir. Reduce heat, cover, and simmer for 20 minutes. Add milk, sugar,
and salt and cook over med-low heat until thick and creamy, stirring
occasionally (about 15-20 minutes). <---this as="" cook="" don="" if="" is="" it="" kind="" like="" long="" longer.="" nbsp="" of="" p="" pudding="" really="" rice="" step="" t="" taste.="" thick="" thin="" to="" you="" your=""><br />
Mix the beaten egg with the canned pumpkin; whisk into rice mixture and cook for 2 minutes, stirring constantly. Remove from heat and stir in butter, vanilla, and pumpkin pie spice. Let cool a bit before serving warm with a dollop of whipped cream and a dash of cinnamon. Pudding will thicken upon standing. If you want to serve it cold, cover and refrigerate until chilled. You may need to stir in more milk if the rice pudding has thickened too much while cooling. Makes 4-6 servings, depending on size. <br />
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<br /></---this>The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com2tag:blogger.com,1999:blog-7401922382516516705.post-47377832942813619162014-10-03T21:17:00.000-07:002014-10-03T21:01:53.703-07:00White Texas Sheet Cake Cupcakes aka the Best Cupcakes Ever<br />
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<br />
Another flashback: this one is from October 2009. Have I really been blogging that long?! I consistently get rave reviews and demands for the recipe when I share a batch of these cupcakes. The frosting pipes so beautifully, it's one of my favorites to work with. They look so pretty with red liners and pearl sprinkles - perfect for Christmas! Or Valentines Day.<br />
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<i>October 26, 2009: </i><br />
I got this recipe from my sister-in-law who got it from a friend. These are by no means good for you, but they are worth the fat in my opinion. You don't have to make it into cupcakes (it makes 24). It will also make two 8 or 9 inch rounds or one 13x9. Be sure to use the cream cheese frosting though, as that is what makes these cupcakes so darn delicious! For a whiter frosting, use clear imitation vanilla.<br />
<br />
WHITE TEXAS SHEET CAKE CUPCAKES<br />
<br />
2 cups sugar<br />
2 cups flour<br />
1 tsp. soda<br />
1 scant tsp. salt<br />
1 cup butter<br />
1 cup water<br />
1/2 cup sour cream<br />
1 tsp. vanilla<br />
2 eggs, beaten<br />
<br />
In a large bowl, mix together sugar, flour, soda, and salt. In a small saucepan, melt together the butter and water over medium heat. Stir in sour cream, vanilla, and eggs. Pour into flour mixture and stir until combined. Divide into 24 lined muffin cups (or greased and floured baking pans). Bake at 375 degrees for 15-20 minutes or until tops spring back when touched. Cool completely before frosting.<br />
<br />
<br />
<br />
THICK CREAM CHEESE FROSTING:<br />
<br />
8 oz cream cheese, softened<br />
1 stick (1/2 cup) butter, softened<br />
4 cups powdered sugar<br />
2 tsp. vanilla<br />
<br />
In a medium bowl, beat butter vigorously with an electric mixer. Scrape the bowl and add the cream cheese and beat until combined. Add the vanilla and powdered sugar, one cup at a time, and beat until smooth. Frost immediately and refrigerate leftovers.The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com8tag:blogger.com,1999:blog-7401922382516516705.post-24758985086005879382014-09-17T07:00:00.000-07:002014-09-17T07:00:04.864-07:00Fried Rice<div class="separator" style="clear: both; text-align: center;">
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I've tried a lot of fried rice recipes over the years, trying to find one that is a copycat for the fried rice you get from a place like Panda Express or your local Chinese restaurant. I never really found something that tasted right and was therefore worth making at home. Until now. This recipe, to me, is almost identical in flavor to restaurant fried rice! My husband and daughter, who both always order fried rice, agreed and gave this two thumbs up.<br />
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Some key things to remember: you get a better result when you use day-old cooked rice (though you certainly don't HAVE to wait that long) and when you don't cook your rice too soft or sticky. A good rule of thumb is to use one cup of water for every cup of rice. So 2 cups of rice + 2 cups of water should yield the 4 cups of cooked rice needed for this recipe.<br />
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FRIED RICE<br />
<span style="font-size: x-small;"><i>slightly adapted from <a href="http://www.food.com/recipe/kittencals-best-chinese-fried-rice-with-egg-347607?soc=sharepinterest" target="_blank">Kittencal's Best Chinese Fried Rice With Egg</a></i></span><br />
<br />
<span style="font-size: x-small;"><span style="font-size: small;">3 eggs</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 Tbsp. water</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 Tbsp. butter</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">2 Tbsp vegetable oil</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 small onion, chopped</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 cup frozen peas and carrots</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">2 garlic cloves, minced or pressed</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">4 cups <i>cooked</i> rice</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1/4 cup soy sauce (I use low-sodium) + more, to taste</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 tsp. sesame oil</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1/2 tsp. black pepper</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">2 green onions, chopped (optional)</span></span><br />
<br />
In a small bowl, beat the eggs with water. Melt the butter in a large skillet or wok over medium heat. Pour in the eggs and leave flat for about 2 minutes or until cooked through; remove to a plate and chop. <br />
<br />
Heat the vegetable oil in the same skillet and add onion and peas and carrots; saute until onion is softened and peas and carrots are cooked through - about 4-5 minutes. Add garlic and cook for 1 more minute. Add rice.<br />
<br />
Drizzle soy sauce and sesame oil evenly over rice mixture and stir or toss over heat for about 5 minutes; add more soy sauce, if needed, to taste. Mix in pepper, chopped eggs, and green onions, if using. Serve hot.The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com2tag:blogger.com,1999:blog-7401922382516516705.post-47730321125924707512014-09-14T08:03:00.000-07:002014-09-16T16:24:07.071-07:00Chubby Hubby Bars<div class="separator" style="clear: both; text-align: center;">
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Hello, internet! I'm back from a loooong hiatus. We moved back in April and I have been overwhelmed leading up to and after that significant event. So glad it's over and I don't have to do that again for a long time! Moving really is the pits. Luckily we are very happy in our new place and feel like we are going to stay put for a while.<br />
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<br />
Anyhoo, back to the neglected food blog. I have so many recipes to share that I've been collecting over the last 9 months, however I wanted to re-share this recipe post originally from June 2011. We just had a church potluck and I brought these puppies along. They were gone in 5 minutes flat. My husband was glad that he snuck a piece before we left even though I threatened his life. <br />
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<i>6/20/11: </i><br />
<i>I saw the link to this recipe on a friend's Facebook page and had to make them. They are the perfect PMS treat - salty and sweet. It's essentially chocolate chip cookie dough with the added salt and crunch of pretzels. Perfect, right? They could only be improved by adding chopped peanuts, so I've made that adaptation to the recipe.</i><br />
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CHUBBY HUBBY BARS<br />
<span style="font-size: 85%; font-style: italic;">slightly adapted from Kristin Miller's recipe on <a href="http://www.justapinch.com/recipe/kk723/chubby-hubby-bars/cookies?page=1#comments">JustAPinch.com</a></span><br />
<br />
2 cups all-purpose flour<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
3/4 cup butter, softened<br />
1 cup brown sugar<br />
1/2 cup sugar<br />
2 eggs<br />
1 Tbsp. vanilla<br />
1 1/2 cups semi-sweet or milk chocolate chips<br />
1 1/2 cups coarsely chopped mini pretzels<br />
1/2 cup chopped peanuts<br />
<br />
Topping: <br />
1/2 cup mini pretzels<br />
1/4 cup semi-sweet chocolate chips <br />
1/4 cup peanut butter or butterscotch chips<br />
<br />
Preheat oven to 350 degrees. Line a 9x13 baking dish with foil and lightly coat with cooking spray. In a bowl, whisk flour, baking soda, and salt. Using a mixer, beat butter and sugars until light and fluffy; add eggs and vanilla. Beat in dry ingredients just until incorporated. Fold in 1 1/2 cups chocolate chips, 1 1/2 cups chopped pretzels, and chopped peanuts. Spread batter in baking dish; sprinkle evenly with remaining 1/2 cup pretzels and softly press them into the batter: <br />
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Bake for 20-25 minutes (until golden brown), then remove from oven and sprinkle with 1/4 cup chocolate chips and 1/4 cup peanut butter (or butterscotch) chips and return to oven for 5 more minutes. Cool in baking dish for 15 minutes, then remove by lifting the foil and place on a wire rack to finish cooling. Cut into bars. Store in an airtight container.The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com3tag:blogger.com,1999:blog-7401922382516516705.post-19511840421091829122013-12-20T06:00:00.000-07:002013-12-20T06:00:13.603-07:00Italian-Style Sausage and Bean Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhj7zNvvqE1ejnRw47MKxXquCKMvL5woxjav8UCx3hw7csI8UwzVDg3woUsSr-z_VynUpAgqYkuK9xshRm5vXV1D0n2w3B_UMB1sBpcFsqjYTeqOAc4HGz6nDBzyA4gPZfo73qYwOwsfQ/s1600/100_3444ps+%2528600+x+450%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhj7zNvvqE1ejnRw47MKxXquCKMvL5woxjav8UCx3hw7csI8UwzVDg3woUsSr-z_VynUpAgqYkuK9xshRm5vXV1D0n2w3B_UMB1sBpcFsqjYTeqOAc4HGz6nDBzyA4gPZfo73qYwOwsfQ/s400/100_3444ps+%2528600+x+450%2529.jpg" width="400" /></a></div>
I made this soup recently and loved it. It's going into my winter dinner rotation. I made a loaf of the <a href="http://www.thetallgirlcooks.com/2013/01/quick-and-easy-french-bread.html" target="_blank">quick and easy french bread</a> to go with it - perfect meal. If you want to do the same, make the bread dough first, and while it is rising and the oven is preheating, start the soup. They should both be ready to eat at the same time.<br />
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ITALIAN-STYLE SAUSAGE AND BEAN SOUP<br />
<span style="font-size: x-small;"><i>adapted from <a href="http://www.kalynskitchen.com/2009/01/recipe-for-cannellini-bean-and-sausage.html" target="_blank">Kalyn's Kitchen</a></i></span><br />
<br />
16 oz (1 lb.) smoked sausage (or chicken sausage)<br />
2 tsp. olive oil <br />
2 (15 oz each) cans cannellini or great northern beans, rinsed and drained<br />
1 (14.5 oz) can Italian-style diced tomatoes<br />
2 cups (16 oz) chicken broth<br />
1 small onion, chopped<br />
2 garlic cloves, minced or pressed <br />
2 carrots, peeled and chopped<br />
2 celery stalks, chopped<br />
1 1/2 tsp. basil<br />
1/2 tsp. marjoram<br />
1/4 tsp. oregano<br />
salt and pepper, to taste<br />
grated Parmesan for garnish, optional <br />
<br />
Slice the smoked sausage in half lengthwise, then slice into 1/4-inch thick pieces. In a large pot, heat olive oil over med-high heat; add sausage and cook, stirring occasionally, for 3 minutes. Reduce heat to medium and add onions. Continue to cook until onions are translucent; add garlic and cook for 1 minute more. Add diced tomatoes, chicken broth, beans, carrots, celery, and spices. Bring to a boil; reduce heat and simmer for 20-30 minutes. Serve with a sprinkling of Parmesan, if desired.The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com1tag:blogger.com,1999:blog-7401922382516516705.post-73566010644847149832013-12-19T14:00:00.000-07:002013-12-19T13:54:16.181-07:00Smoked Almonds<div class="separator" style="clear: both; text-align: center;">
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<br />
I thought I'd share this post from back in April of 2010, in case you are looking for a homemade gift that is NOT sweet and sugary. :) <br />
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If you buy whole almonds on sale, it can be a lot cheaper to make your own smoked version than to buy the expensive brand. You can even spice them up, if you desire. If you like a very salty nut, increase the salt to 1 tsp.<br />
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SMOKED ALMONDS<br />
<span style="font-size: 85%; font-style: italic;">adapted from <a href="http://allrecipes.com/Recipe/Homemade-Smoked-Almonds/Detail.aspx">Homemade Smoked Almonds</a> on <a href="http://allrecipes.com/Default.aspx">Allrecipes.com</a></span><br />
<br />
3 cups whole almonds<br />
1 egg white<br />
1 tsp. celery salt<br />
2 tsp. garlic powder<br />
1/2 tsp. salt<br />
1 tsp. liquid smoke<br />
1/2 tsp. chipotle (or regular) chili powder, optional<br />
<br />
Preheat oven to 300 degrees. Line a jelly-roll pan with aluminum foil and spray with cooking spray.<br />
<br />
In a medium bowl, beat egg white until foamy. Whisk in celery salt, garlic powder, salt, liquid smoke, and chili powder, if desired. Stir in almonds until thoroughly coated. Spread on pan.<br />
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Roast in oven for 30 minutes, stirring every 10 minutes. Cool and store in an airtight container.The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com1tag:blogger.com,1999:blog-7401922382516516705.post-9124181060711899842013-12-12T06:00:00.000-07:002013-12-12T06:00:03.154-07:00Sweet Corn Pudding<div class="separator" style="clear: both; text-align: center;">
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You know how some Mexican restaurants will serve a little dollop of this delicious sweet corn...stuff...on the side of your plate? I've always loved that stuff and wondered what it was, exactly. Well, it's sweet corn pudding. And it's delicious and not hard to make at all! I made a batch to go as a side with our second Thanksgiving dinner (the one I made at home so we'd have leftovers - because what is Thanksgiving without leftovers?) and it was a hit. My husband says it's the only way he enjoys eating corn. Guess I'll keep it to myself that this recipe is a little rich and should only be served in little dollops like at the Mexican restaurants, and not in giant, American-sized portions. Keeping that in mind, this recipe should make enough for 6 people.<br />
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Masa harina is a flour made from corn. It is not the same thing as corn meal. You can find it in the baking or Hispanic section of your grocery store. <br />
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SWEET CORN PUDDING<br />
<i><span style="font-size: x-small;">from <a href="http://allrecipes.com/Recipe/Sweet-Corn-Cake/Detail.aspx?src=recs_recipe_seed" target="_blank">Allrecipes</a></span></i><br />
<br />
1/2 cup butter (1 stick), softened<br />
1/3 cup <a href="http://bakingbites.com/2008/07/what-is-masa-harina/" target="_blank">masa harina</a> (Mexican corn flour)<br />
1/4 cup water<br />
1 1/2 cups frozen corn, thawed<br />
1/4 cup cornmeal<br />
1/3 cup sugar<br />
2 Tbsp. heavy cream (or milk can be used)<br />
1/4 tsp. salt<br />
1/2 tsp. baking powder<br />
<br />
Preheat oven to 350 degrees. In a medium bowl beat together the softened butter, masa harina, and water until well mixed. Using a food processor or blender, process the thawed corn, but leave it a little chunky. Stir into the butter mixture. Add cornmeal, sugar, cream, salt, and baking powder and stir to combine. Pour batter into an ungreased 8x8 baking pan. Smooth batter and cover pan with foil. Place pan into a 9x13 baking dish that is filled 1/3 of the way with water. Bake for 50-60 minutes. Allow to cool for 10 minutes before serving.The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com1tag:blogger.com,1999:blog-7401922382516516705.post-88310452477847962892013-12-11T06:00:00.000-07:002013-12-11T06:00:02.488-07:00Chili with Cornbread Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KNkWbJG6ExyxBzeXx5-DNpGdq5_k1trwyyy9PieYT3UYQf3TOS0qRygh1dxwmubk_6JQBS0d7gPuzfv53K0QAqvXrnv6h5rWEcZLlA5pMkmXyejNxCljP409vyn9yOx3DKf29oE4ypvy/s1600/100_3398ps+%2528600+x+450%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KNkWbJG6ExyxBzeXx5-DNpGdq5_k1trwyyy9PieYT3UYQf3TOS0qRygh1dxwmubk_6JQBS0d7gPuzfv53K0QAqvXrnv6h5rWEcZLlA5pMkmXyejNxCljP409vyn9yOx3DKf29oE4ypvy/s400/100_3398ps+%2528600+x+450%2529.jpg" width="400" /></a></div>
This idea has been floating about the internet for a while and I finally decided to give it a try last month. I loved it! And my family gave it 2 thumbs up. Essentially, instead of making cornbread muffins to go with your chili, you make cornbread waffles and serve them with the chili on top. It's a very filling and satisfying meal. In fact, I found I couldn't eat an entire waffle - instead I only used 2 quarter sections for my serving.<br />
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You can use your own chili recipe or the simple one I've shared below.<br />
<br />
CHILI<br />
<br />
1 lb. ground beef<br />
1/2 cup diced onion<br />
1 (14.5 oz) can diced tomatoes<br />
2 (8 oz each) cans tomato sauce<br />
1 (7 oz) can diced green chiles<br />
1 (15 oz) can kidney beans<br />
1 (15 oz) can black beans<br />
1 (15 oz) can pinto beans<br />
2-3 Tbsp. chili powder (to taste)<br />
2 tsp. cumin<br />
salt & pepper<br />
<br />
Toppings, optional:<br />
Shredded cheese<br />
sour cream<br />
green onions <br />
<br />
In a large pot, brown the ground beef with the onions; drain. Add all remaining ingredients except salt and pepper and bring to a boil; reduce heat, cover, and simmer for 1-2 hours, stirring occasionally. Season with salt and pepper, to taste, before serving. <i>Alternatively</i>, after browning beef with onions, transfer to a slow cooker with remaining ingredients and cook on low for 8-10 hours. Can be topped with cheese, sour cream, and sliced green onions. <br />
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CORNBREAD WAFFLES<br />
<i><span style="font-size: x-small;">from <a href="http://www.tastesbetterfromscratch.com/2013/09/cornbread-waffles-with-chili.html" target="_blank">TastesBetterFromScratch</a></span></i><br />
<br />
1 cup cornmeal<br />
1 cup flour<br />
4 tsp. baking powder<br />
1/4 cup sugar<br />
1 tsp. salt<br />
2 eggs<br />
1 cup milk<br />
1/4 cup vegetable oil<br />
<br />
Preheat waffle iron. In a large bowl, combine corn meal, flour, baking powder, sugar, and salt. Add eggs, milk, and oil and stir just until smooth. Pour batter into hot waffle iron and bake in batches. Makes 4 7-inch waffles. Spoon warm chili over waffles or waffle sections. Garnish with toppings.The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com0tag:blogger.com,1999:blog-7401922382516516705.post-3178527892219615052013-12-10T06:00:00.000-07:002013-12-10T06:00:09.907-07:00Raspberry and Almond Shortbread Thumbprints<div class="separator" style="clear: both; text-align: center;">
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I first shared this recipe in December of 2010. They are something different, pretty, and definitely very holiday-ish. These are shortbread so they have a different consistency than other cookies, and the almond extract just takes it to another level. My family can't get enough of them. I suggest using seedless jam and you aren't pigeonholed with one flavor. In fact, the cookies pictured in the photo above are not made with raspberry jam, but boysenberry because that is what I had on hand. But raspberry is my favorite.<br />
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The best trick for making the holes to fill with jam, is not to use the traditional thumbprint, but a ChapStick tube! Of course you want to make sure it is clean before you use it - I soaked mine in white vinegar for a few minutes then wiped it off just to be sure. <br />
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<br />
RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS<br />
<span style="font-size: 85%;"><span style="font-style: italic;">adapted from </span><a href="http://allrecipes.com/Recipe/Raspberry-and-Almond-Shortbread-Thumbprints/Detail.aspx" style="font-style: italic;">Allrecipes.com</a></span><br />
<br />
1 cup (2 sticks) cold butter, cut into pieces<br />
2/3 cup sugar<br />
1/2 tsp. almond extract<br />
2 cups flour<br />
1/2+ cup raspberry jam<br />
<br />
1/2 cup powdered sugar<br />
1/2 tsp. almond extract<br />
2 tsp. milk<br />
<br />
Beat butter and sugar with an electric mixer until smooth. Add almond extract. Beat in flour, 1/2 cup at a time until dough comes together. Cover with plastic wrap and chill for 1 hour.<br />
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Preheat oven to 350 degrees. Roll dough into 1 1/2 inch balls. Using lid-end of clean ChapStick tube, press holes into balls, swirling slightly to widen. Fill holes with jam.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBNFzDVgUJ-8Jxp_KiPZQeevogbJ7jRgPLAXAIlqr60JED5AML34M4mlmAIPqO5kAhg6d4h6F8Q29SgJ08rrBczVV8ZKVaFgLueSVQt-H_ClLAtVVwuQb70xnbcNeSY7gnDBbWvw3dDHW/s1600/IMG_0361+%2528600+x+450%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBNFzDVgUJ-8Jxp_KiPZQeevogbJ7jRgPLAXAIlqr60JED5AML34M4mlmAIPqO5kAhg6d4h6F8Q29SgJ08rrBczVV8ZKVaFgLueSVQt-H_ClLAtVVwuQb70xnbcNeSY7gnDBbWvw3dDHW/s400/IMG_0361+%2528600+x+450%2529.jpg" width="400" /></a></div>
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Bake for 14-16 minutes or until lightly browned on bottom. Let cool on cookie sheet 2 minutes. Transfer to wire rack.<br />
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In a small bowl, combine powdered sugar, almond extract, and milk until smooth. Drizzle over cooled cookies.<br />
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(I got 22 cookies out of this recipe.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYz144KC_Q8Xj6tSc0LvcBhtZeuD1ysx5PmgKnM5NXJfXjmsgno7a0Zup0Ut5X1SQhoJgnewFC2gQtOYpsD9sTg9Y65pxrBnQnDfR7rqG9eA1-WgQyiQXgUGsU8tHdtn99LyPuxs86J7N/s1600/P1090256.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com1tag:blogger.com,1999:blog-7401922382516516705.post-70026462240172344422013-12-09T22:08:00.000-07:002013-12-09T22:08:11.356-07:00Honey Spice Cookies<div class="separator" style="clear: both; text-align: center;">
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This recipe was originally posted about 2 years ago. It's an old family favorite. In fact, these cookies sealed the deal with my husband when we first started dating a thousand years ago.<br />
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These are my favorite holiday cookies. I got the recipe from my mom and I'm not sure where she got it from. They are spicy and chewy without being one of those molasses cookies. They look pretty so they are great for gift giving. I can eat at least 4 of these at once, which is saying a lot because I generally can't eat more than one or two of any other kind of cookie I make. And that's not because they don't taste good, I'm just not a sugar fanatic. I feel sick if I eat too much of it. But these...they are like potato chips - I can't eat just one.<br />
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HONEY SPICE COOKIES<br />
<br />
2 1/4 cup all-purpose flour<br />
1 cup packed brown sugar<br />
3/4 cup shortening<br />
1 egg<br />
1/4 cup honey<br />
1 1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
1 tsp. ground ginger<br />
1/2 tsp. cinnamon<br />
1/4 tsp. ground cloves<br />
<br />
1/2 cup cold water<br />
1/2 cup sugar<br />
<br />
Preheat oven to 350 degrees. Cream together shortening and brown sugar. Beat in egg and honey. Add flour, baking soda, salt, ginger, cinnamon and cloves until thoroughly mixed (dough will be stiff). Shape dough into 1-inch balls and dip one side in water, then in sugar. Place sugar side up, 2 inches apart on greased or parchment-lined cookie sheet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEhB-OJFNQX0luIMzW5Ox7WAfqSgnn-ZfCxGAxYxgBlSzaBSxaYH5Oaxa__uFm0YqpKtuGwCRMYz2R_s_oS_kYNevtUmhb3Dsh0J8PWS9I9bD65OLw4OgpFoUsicjd7B7Pqm4UaDczJzq/s1600/IMG_0358+%28600+x+450%29.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEhB-OJFNQX0luIMzW5Ox7WAfqSgnn-ZfCxGAxYxgBlSzaBSxaYH5Oaxa__uFm0YqpKtuGwCRMYz2R_s_oS_kYNevtUmhb3Dsh0J8PWS9I9bD65OLw4OgpFoUsicjd7B7Pqm4UaDczJzq/s320/IMG_0358+%28600+x+450%29.jpg" width="320" /></a></div>
Bake for 12-15 minutes or until lightly browned. Cool on cookie sheet for 2 minutes then remove to wire rack.<br />
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Makes a little over 2 dozen cookies.The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com0tag:blogger.com,1999:blog-7401922382516516705.post-47435465188734222062013-12-02T06:00:00.000-07:002013-12-02T06:00:09.682-07:00Easy Rocky Road Fudge<div class="separator" style="clear: both; text-align: center;">
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This is a gem of a recipe. I found it in the December 2006 issue of Good Housekeeping. I've made it almost every year since for Christmas. My husband likes it because it's not as rich as some fudge recipes can be, and I like it because it uses simple ingredients and still tastes delicious. It's so pretty looking that it makes a great gift for friends or neighbors. <br />
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EASY ROCKY ROAD FUDGE<br />
<br />
1 pkg. (12 oz. or 2 cups) semi-sweet chocolate chips<br />
1 cup butterscotch chips*<br />
1 cup crunchy peanut butter<br />
1 Tbsp. butter<br />
1 pkg. (10 oz) miniature marshmallows<br />
<br />
Line an 8x8 or 9x9 pan (for thicker fudge - like pictured above) or a 9x13 pan (for thinner fudge) with aluminum foil, with edges extending over the sides a bit. In a large saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter. Cook over medium heat 2 to 3 minutes or just until ingredients are melted, stirring constantly. Remove from heat and stir in marshmallows. Pour into lined pan and spread evenly. Refrigerate until firm, at least 3 hours.<br />
<br />
Pull fudge out of the pan by the foil edges and let sit 10 minutes before removing foil and cutting fudge. Store in an airtight container in the refrigerator.<br />
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*If you do not have butterscotch chips, you can substitute with more semi-sweet or even milk chocolate chips.The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com1tag:blogger.com,1999:blog-7401922382516516705.post-51506151248851866842013-11-29T07:00:00.000-07:002013-11-29T07:00:05.791-07:00Chicken Pot Pie Stew and Southern Style Biscuits<div class="separator" style="clear: both; text-align: center;">
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During the month of November, the restaurant chain Sweet Tomatoes (in some areas known as Souplantation) has a special, limited-time soup called chicken pot pie stew. It is my favorite of all their soups/stews. It is so creamy and delicious eaten with a biscuit. LOVE IT. I've always wanted to make something similar at home and I've tried loads of recipes, but nothing quite hit the nail on the head for me.<br />
<br />
To my surprise, I discovered the company shared the recipe on their website back in 2011! However, the posting is all jacked up and difficult to read. And once I got it deciphered, the number of steps and sheer amount of stew it made was way too much for a typical household. I was able to condense the steps and reduce the amounts and came up with something doable. It's by no means a quick and easy meal, but it's worth the work every once in a while when you get a craving.<br />
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As for the biscuits, I am very happy with the recipe found <a href="http://www.thetallgirlcooks.com/2013/06/chicken-pot-pie-biscuits.html" target="_blank">here</a>. However, I'm always interested in trying new recipes and methods and thought I'd give these "southern style" ones a try. Anyone from the south who knows their way around a biscuit will tell you to only use White Lily brand flour. Well, it's not available everywhere, and I discovered that you can get the same result by using a mix of all-purpose and cake flour. So, if you are living somewhere other than Dixie, you can use this trick to get the same fluffy biscuits.<br />
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CHICKEN POT PIE STEW<br />
<i><span style="font-size: x-small;">adapted from the <a href="http://blog.souplantation.com/november-recipe-2/#.Uo_xWCeneSo" target="_blank">Sweet Tomatoes</a> recipe</span></i><br />
<br />
4 large red potatoes, cubed<br />
2 boneless, skinless chicken breasts<br />
1 Tbsp. olive oil<br />
3 carrots, peeled and sliced<br />
2 celery stalks, sliced<br />
4-5 <a href="http://www.thekitchn.com/what-are-cremini-mushrooms-a-f-73949" target="_blank">cremini (baby bella) mushrooms</a>, sliced<br />
1/2 cup chopped sweet onion (or 1/4 lb. pearl onions)<br />
1/4 cup butter<br />
2 cloves garlic, minced<br />
1/4 cup all-purpose flour<br />
3 cups chicken broth<br />
1 tsp. pepper<br />
1 tsp. kosher salt<br />
1 1/2 cups milk<br />
2/3 cup heavy or whipping cream<br />
1 cup frozen peas<br />
1 tsp. dried parsley<br />
1/2 tsp. dried thyme <br />
<br />
In a small pot, cover cubed potatoes with water. Bring to a boil over high heat; reduce heat, cover, and simmer for 10 minutes or until fork tender. Drain and set aside.<br />
<br />
While potatoes are cooking, heat olive oil in a large pot over med-high heat; add chicken and brown on both sides. Once chicken breasts are cooked through, remove them to a cutting board. Reduce heat to medium and add carrots, celery, mushrooms, and onions to the pot. Saute for about 10 minutes or until tender. While veggies are cooking, chop chicken into 1 inch chunks and place in a medium-sized bowl. When veggies are ready, remove them to the bowl with chicken.<br />
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In the same pot, melt butter over medium heat with garlic. Whisk in flour and cook for 1 minute. Whisk in chicken broth, pepper, and salt until smooth. Heat to a low boil and simmer for 5 minutes, stirring constantly. Stir in milk and cream and simmer for another 3 minutes. Add chicken and veggies, potatoes, peas, parsley, and thyme and simmer for 10-15 minutes. Season as needed with additional salt and pepper. Serve with biscuits.<br />
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SOUTHERN STYLE BISCUITS<br />
<span style="font-size: x-small;"><i>slightly adapted from <a href="http://southern.food.com/recipe/southern-buttermilk-biscuits-26110" target="_blank">Southern Buttermilk Biscuits on Food.com </a></i></span><br />
<br />
1 1/4 cup cake flour<br />
3/4 cup all-purpose flour<br />
1/4 tsp. baking soda<br />
1 Tbsp. baking powder<br />
1 tsp. kosher salt (or you can use table salt)<br />
6 Tbsp. cold butter<br />
1 cup buttermilk<br />
<br />
Preheat oven to 450 degrees. Combine dry ingredients in a bowl or in the bowl of a food processor. Cut the butter into chunks and cut into the flour with a pastry blender until it resembles coarse meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix <i>just</i> until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet.<br />
<br />
Turn the dough onto a floured surface. Gently pat (do not roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently pressing the dough down to 1" thick, adding flour as needed. Use a round (about 2.5" in diameter) cutter dipped in flour to cut out biscuits, but <i>do not twist as you cut!</i> You should get 6 round biscuits. (You can gently knead the scraps together to make 2 more biscuits but they won't be as good or look as pretty.) <br />
<br />
Place the biscuits on a baking sheet close together for soft sides or 1" apart for "crusty" sides. Bake for 10-12 minutes or until a light golden brown on top and bottom. Makes 6-8 biscuits.<br />
<br />The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com1tag:blogger.com,1999:blog-7401922382516516705.post-39911102157187330702013-11-27T14:12:00.000-07:002013-11-27T14:12:15.800-07:00Chocolate Orange Cookies<div class="separator" style="clear: both; text-align: center;">
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You know those chocolate oranges that people give around the holidays? Well, I'm excited to share the cookie version! These were super popular at a recent church function, so they are tried and tested. And they look so pretty with the sugar and orange zest. I think these would be great for a cookie exchange - something different from the usual.<br />
<br />
You'll probably need to zest two oranges, depending on their size. <br />
<br />
CHOCOLATE ORANGE COOKIES<br />
<br />
1/2 cup butter, softened<br />
1/2 cup shortening<br />
3/4 cup sugar<br />
3/4 cup packed brown sugar<br />
2 eggs<br />
2 tsp. vanilla<br />
1 Tbsp. orange zest <br />
2 cups flour<br />
2/3 cup cocoa powder<br />
3/4 tsp. baking soda<br />
1/4 tsp. salt<br />
2 cups semi-sweet chocolate chips<br />
1 cup chopped pecans, optional<br />
<br />
1 tsp. orange zest<br />
1/2 cup sugar<br />
<br />
Preheat oven to 350 degrees. In a large bowl, beat butter, shortening, sugars, eggs, vanilla, and 1 Tbsp. orange zest until light and fluffy. In
a separate bowl, combine flour, cocoa, baking soda, and salt; stir into
the butter mixture until well blended. Mix in the chocolate chips and pecans, if using. <br />
<br />
In a small bowl, combine the 1 tsp. orange zest and 1/2 cup sugar; mix with your fingers. Roll dough into 1 1/2 inch balls (I use a medium-sized cookie scoop for uniformity) and then roll in the orange sugar to coat. Place on ungreased or parchment-lined cookies sheets, 2 inches apart, and bake for 8-10 minutes. Remove from oven and press cookies gently with a flat-bottomed glass or measuring cup (this creates the cracks and crinkles). Let cookies cool on cookie sheets for 3 minutes before transferring to a wire rack to cool completely. Store in an airtight container. Makes 3 dozen cookies.The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com0tag:blogger.com,1999:blog-7401922382516516705.post-90775181140796678662013-11-25T08:00:00.000-07:002013-11-25T08:00:02.375-07:00Chili Cheese Tot Casserole<div class="separator" style="clear: both; text-align: center;">
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Okay. I never, ever, ever in my life thought I would be endorsing canned chili, yet here I am. Some nights you just want something quick, easy, and hot and this casserole delivers. And it tastes good! When my hubby reheated some leftovers at work, people were commenting on how good it smelled. My daughter ate every last bite on her plate.<br />
<br />
This recipe is adapted from one I found on <a href="http://www.lovebakesgoodcakes.com/2013/09/chili-cheese-tater-tot-casserole.html?m=1" target="_blank">LoveBakesGoodCakes</a>. If you are simply disgusted by the thought of using canned chili, you can make your own following the original recipe. As for me and my house, we are okay with using canned chili a couple of times a year for the sake of saving time and energy. Especially since, for me, making good homemade chili is a several hour affair. And I looked at the ingredients list of the Hormel brand and it wasn't terrifying like I thought it would be. Totally normal stuff! Not a single ingredient you couldn't pronounce or wouldn't use otherwise. And it's cheap.<br />
<br />
CHILI CHEESE TOT CASSEROLE<br />
<i><span style="font-size: x-small;">adapted from <a href="http://www.lovebakesgoodcakes.com/2013/09/chili-cheese-tater-tot-casserole.html?m=1" target="_blank">LoveBakesGoodCakes</a></span></i><br />
<br />
1 (32 oz) bag frozen tater tots<br />
3 (15 oz, each) cans chili, with or without beans<br />
2 cups shredded sharp cheddar cheese<br />
2 green onions, sliced for garnish, optional<br />
sour cream, optional<br />
<br />
Preheat oven to 400 degrees. Place tater tots in a 9x13 casserole dish and bake for 25 minutes.<br />
<br />
While tots are baking, heat chili in a pot over the stove or in a microwave-safe bowl. Spoon chili evenly over baked tots and sprinkle with cheese. Return to oven for 10-15 minutes or until cheese is melted and casserole is heated through. Sprinkle servings with green onions and dollop with sour cream, if desired. <br />
<br />The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com0tag:blogger.com,1999:blog-7401922382516516705.post-3302968776539764722013-11-22T16:20:00.000-07:002013-11-22T16:20:26.870-07:00Pumpkin Gingerbread Muffins<div class="separator" style="clear: both; text-align: center;">
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Yep, it's that time of year when all things pumpkin surface on the food blogs. I don't mind a bit because I think of pumpkin as a comfort food. These muffins are a great way to share that comfort with others. They bake up pretty and are nice and moist. I promise these will not disappoint!<br />
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PUMPKIN GINGERBREAD MUFFINS<br />
<span style="font-size: x-small;"><i>adapted from <a href="http://www.recipegirl.com/2008/06/17/pumpkin-gingerbread-muffins/" target="_blank">RecipeGirl</a></i></span><br />
<br />
3/4 cup packed brown sugar<br />
1/2 cup butter, softened (or you can sub shortening or coconut oil)<br />
1/4 cup molasses<br />
1 egg<br />
1 cup pumpkin puree<br />
1 3/4 cups all-purpose flour<br />
1 tsp. baking soda<br />
1/4 tsp. salt<br />
1 tsp. ground ginger<br />
1 tsp. ground cinnamon<br />
1/4 tsp. ground cloves<br />
<br />
Preheat oven to 350 degrees. Grease or line a muffin tin. In a large bowl, beat together brown sugar, butter, and molasses. Add egg and pumpkin puree. Beat in remaining dry ingredients, just until moist. Fill muffin cups about 3/4 full and bake for 20 minutes. Makes 1 dozen. <br />
<br />The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com0tag:blogger.com,1999:blog-7401922382516516705.post-89863166399906857442013-11-11T08:00:00.000-07:002013-11-11T08:00:00.778-07:00Chicken and Barley Soup<div class="separator" style="clear: both; text-align: center;">
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This is just a variation of the classic chicken noodle soup. I wanted to try adding barley instead of noodles and I was pretty happy with the results. The barley adds a great chewy texture and is very filling. I just throw all the ingredients in a pot and let it simmer. You could just as easily make it in a slow cooker, so I've added instructions for that as well.<br />
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CHICKEN BARLEY SOUP<br />
<br />
2 large chicken breasts (skinless, on the bone or not - up to you)<br />
3 carrots, sliced<br />
2 celery stalks, sliced<br />
1 small onion, diced<br />
3 cups water<br />
2 cups chicken broth<br />
3/4 cup pearl barley (uncooked)<br />
1/2 tsp. dried basil<br />
1 tsp. dried parsley<br />
salt and pepper, to taste<br />
<br />
<i>Stove top instructions: </i><br />
Combine all ingredients except salt and pepper in a large pot. Bring to a boil, reduce heat, cover and simmer for 45 minutes - 1 hour. Remove chicken and shred, then return to pot. Season with salt and pepper.<br />
<br />
<i>Slow cooker instructions:</i><br />
Combine all ingredients except salt and pepper in a slow cooker. Cover and cook on LOW for 8-9 hours. Remove chicken and shred, then return to slow cooker to heat through. Season with salt and pepper.The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com0tag:blogger.com,1999:blog-7401922382516516705.post-58624167253938315172013-11-08T08:00:00.000-07:002013-11-08T08:00:10.266-07:00Spicy Oatmeal Raisin Cookies<div class="separator" style="clear: both; text-align: center;">
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I love a spicy cookie. That's probably one of the reasons I love fall and winter food so much. Not that it needs to be fall or winter to enjoy these cookies. These are good any time. <br />
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I've discovered a way to make them semi-healthy: I make them with <a href="http://coconutoil.com/" target="_blank">coconut oil</a>. Coconut oil is great for baking, though I don't use it in all of my recipes because the coconut flavor does linger. However, in a recipe like this, with spices that mask the coconut flavor, it works great. The cookies are nice and chewy and deliciously spicy.<br />
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SPICY OATMEAL RAISIN COOKIES<br />
<i><span style="font-size: x-small;">adapted from <a href="http://allrecipes.com/Recipe/Beths-Spicy-Oatmeal-Raisin-Cookies/Detail.aspx?src=VD_Summary" target="_blank">Allrecipes.com</a></span></i><br />
<br />
1 cup coconut oil*<br />
1 cup packed brown sugar<br />
1/2 cup sugar<br />
2 eggs<br />
1 tsp. vanilla extract<br />
1 1/2 cups flour<br />
1 tsp. baking soda<br />
1 1/2 tsp. cinnamon<br />
3/4 tsp. cloves<br />
1/2 tsp. salt<br />
3 cups old-fashioned rolled oats<br />
1 1/2 cups raisins<br />
1/2 cup sliced almonds, optional<br />
<br />
Preheat oven to 350 degrees. In a large bowl, beat together coconut oil and sugars until creamy. Add vanilla and eggs and beat until smooth. Add the baking soda, cinnamon, cloves, and salt and slowly add in the flour until combined. Mix in oatmeal, raisins, and almonds (if using).<br />
<br />
Drop by rounded teaspoonfuls (or use a medium cookie scoop) onto ungreased or parchment-lined baking sheets. Bake for 8-10 minutes until light and golden. Let cool for 2 minutes on baking sheet before removing to wire rack. Store in an airtight container. Makes about 3 dozen.<br />
<br />
* <i>The coconut oil can be replaced with 1 cup butter or shortening or a combination of the two.</i>The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com1tag:blogger.com,1999:blog-7401922382516516705.post-11078319312097695332013-11-07T19:59:00.000-07:002013-11-07T20:00:51.067-07:00Creamy Corn Chowder<br />
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This recipe was posted back in January of 2011. I found it on <a href="http://www.ourbestbites.com/">OurBestBites</a>, one of my favorite food blogs. Since posting, I have come up with a quicker way of getting this soup to the table, so I've altered the recipe a little - not the ingredients, just how it's put together.<br />
<br />
A tip for cooking bacon: line a cookie sheet with heavy duty foil. Lay bacon on cookie sheet and bake at 400 degrees. Check it after 12 minutes and continue baking until desired doneness. The result? Perfectly cooked bacon without all the mess (since you can just wrap up the grease in the foil and throw it out). <br />
<br />
CREAMY CORN CHOWDER<br />
<span style="font-size: 85%;"><span style="font-style: italic;">from </span><a href="http://www.ourbestbites.com/2008/09/creamy-corn-chowder.html" style="font-style: italic;">Our Best Bites</a></span><br />
<br />
2 large potatoes, peeled and diced <br />
3 Tbsp. butter<br />
1/2 cup minced onion <br />
1/4 cup flour<br />
1 cup water<br />
2 1/2 cups milk<br />
2 chicken bouillon cubes or 2 tsp. chicken base<br />
1/2 lb. bacon, crisp-cooked and chopped<br />
2 garlic cloves, minced or pressed<br />
1 can corn, drained, or 1 1/2 cups frozen corn<br />
dash of hot sauce or cayenne pepper<br />
salt and pepper to taste<br />
<br />
Add potatoes to a small pot and cover with water. Bring to a boil; reduce heat, cover, and simmer for 10 minutes, or until soft. Drain.<br />
<br />
While the potatoes are cooking, melt butter over medium heat in a soup pot. Stir in onions and cook until tender and translucent. Add flour to make a roux and whisk it until combined - cook for one minute. Add 1 cup water and whisk until there are no lumps. Add milk, chicken base, cooked potatoes, and garlic and simmer until thickened, stirring very frequently. Add bacon and corn and heat through. Add a dash of hot sauce or cayenne and salt and pepper to taste.<br />
<br />
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The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com1tag:blogger.com,1999:blog-7401922382516516705.post-38611350701599987652013-10-30T08:00:00.000-07:002013-10-30T08:00:01.185-07:00Kalua Pulled Pork<div class="separator" style="clear: both; text-align: center;">
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I can't believe it's taken me this long to share this recipe. My mother grew up in Hawaii and I spent most of my summers there as a child, visiting my grandparents. I think the only Hawaiian food I love more than poi is Kalua pork. I was raised on this stuff. And anyone who marries into our family knows that several times a year, Kalua pork is the dish of choice for Sunday meals. Because Kalua pork, while delicious, is also high in fat and sodium and is therefore something not to be eaten every day. Especially if you are like me and can't control yourself and go and pick at the leftovers in the fridge.<br />
<br />
This isn't an exact recipe. Basically you use "enough" of this and "enough" of that. But it's simple. 3 ingredients!<br />
<br />
The best cut of meat for the job is <a href="http://en.wikipedia.org/wiki/Boston_butt">Boston butt</a>, a.k.a. a pork shoulder roast. They aren't small cuts, so you are looking at something between 7 and 12 pounds. You will also need liquid smoke. It comes in a bottle like this:<br />
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You will most likely find it around the ketchup and barbecue sauces in your grocery store. Usually you have a choice of hickory or mesquite. You can use either, but I've been using mesquite lately. For a smaller roast, you will use about half of the bottle. For a larger roast, my dad isn't shy about using the entire 4 oz. bottle.<br />
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The last ingredient is coarse sea salt. Coarse sea salt has a lower sodium content by volume than regular table salt, so it's not interchangeable. However, if you are in a pinch, you can sub Kosher salt.<br />
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<br />
KALUA PULLED PORK<br />
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1 Boston butt or pork shoulder roast<br />
liquid smoke<br />
coarse sea salt or Kosher salt<br />
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Line a large baking dish with heavy duty aluminum foil (enough to cover entire roast). Place roast inside and prick all surfaces of roast with a fork. Rub liquid smoke (about 2 oz for a small roast, 4 oz for a large one) all over roast. I usually cut away the meat from the center bone and rub some smoke into the cavity as well. Place roast with fat side up, wrap roast in foil, and refrigerate overnight.<br />
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In the morning, remove the roast from the refrigerator and let stand about 15-20 minutes. Preheat oven to 500 degrees (yes you read that right, <u>500 degrees</u> Fahrenheit). Sprinkle sea salt over fat on top of roast to create a thin salt crust:<br />
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Wrap roast tightly in foil again and place in the oven at 500 degrees for 15 minutes. Reduce oven temp to 300 degrees and cook 1 hour for each pound of pork (ex: 7 lb roast = 7 hours). Remove from oven and let stand for 15-20 minutes before opening foil and shredding pork. I like to add a little bit of the pan juices to the shredded pork for even more flavor. Ono!<br />
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<br />The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com0tag:blogger.com,1999:blog-7401922382516516705.post-66172914849114434682013-10-28T08:00:00.000-07:002013-10-28T08:00:00.721-07:00Raspberry Chipotle Sauce and Cilantro Avocado Dressing<div class="separator" style="clear: both; text-align: center;">
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Last October we had a weekend where we had two family weddings to attend in addition to our church's children's program. It was crazy, but it was great. My parents flew out for the occasion and my family was in charge of catering one of the wedding luncheons. However, this post is about the other wedding luncheon since that is where I encountered something new to me. The combination of raspberries and chipotle peppers! <br />
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The (other) luncheon was catered by a local Mexican restaurant and was a do-it-yourself taco bar. Genius! One of the options was raspberry chipotle chicken. At first I thought, "Huh?" but I tried it anyway and, oh my, was I hooked! What a great combination of sweet and tangy and spicy! And to top it off, they offered a delicious cilantro avocado dressing to drizzle over your tacos. I loved how it cooled down your mouth from the spice of the chipotle peppers (although, let's be honest - it wasn't that spicy). I filed it away as something to try at home.<br />
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Well, here we are a year later and I finally got around to it. I investigated recipes for raspberry chipotle sauce and cilantro avocado dressing and never found <i>exactly</i> what I was looking for, but I came close enough. I ended up adapting each recipe to fit what I wanted.<br />
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If you don't already know, chipotle peppers in adobo sauce are most likely found in the Hispanic food section of your grocery store. They come in a little can like this:<br />
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They pack some heat, but in this sauce I would say the heat is between mild and medium. Even my 9-year-old daughter loved it and she's not a fan of spicy. And if you strain the sauce like I do, you lose not only the raspberry seeds but any remaining bits of pepper that might ignite your tastebuds. If you're wondering what to do with the remaining peppers and sauce, someone recommended throwing the leftover peppers into a food processor, separating them into
tablespoonfuls on a plate, and then freezing them. Once they are frozen,
throw them all into a ziploc bag in the freezer. Then you have perfect portions for flavoring soups or what not. <br />
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I've used the raspberry chipotle sauce two ways so far: mixed with shredded chicken for tacos (like my first encounter) and used as a glaze over pork chops. For the chicken, I prepared it with my usual taco seasoning first and then added a few dollops of sauce. Prepare yourself - the chicken will turn a purple-y color from the raspberries. If this bothers you, you could always just spoon a little sauce into your taco instead. I also drizzled the cilantro avocado dressing in the tacos and it was delicious!<br />
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For the pork chops, I just sprinkled them with a little seasoned salt and sauteed them in a little olive oil until browned and cooked through. Then I brushed on the sauce. Divine! Serve them with salad drizzled with cilantro avocado dressing and you've got your second meal:<br />
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I've also read that people like to pour it over a block of softened cream cheese and serve it with crackers for an appetizer. There are so many possibilities with this sauce since it pairs well with chicken, beef, pork, and probably fish as well. <br />
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Whatever you do, just try it! I'm pretty sure you'll love it too.<br />
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<span style="font-size: small;">RASPBERRY CHIPOTLE SAUCE</span><br />
<i><span style="font-size: x-small;">adapted from <a href="http://allrecipes.com/Recipe/raspberry-chipotle-sauce/detail.aspx">allrecipes.com </a></span></i><br />
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2 (6 oz each) containers fresh raspberries<br />
2 chipotle peppers packed in adobo sauce, chopped <br />
4 tsp. adobo sauce from can<br />
2 cloves of garlic, minced<br />
1/4 cup apple cider vinegar or raspberry vinegar<br />
1/2 tsp. salt<br />
1/4 cup packed brown sugar<br />
1/2 cup sugar<br />
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In a small saucepan, combine all ingredients over medium heat, mashing the raspberries. Bring to a gentle boil, then reduce heat and simmer until sauce is thickened and reduced by half (about 15 minutes), stirring occasionally. Strain sauce through a fine mesh sieve, if desired. Makes a little over 1 cup of strained sauce. Can be refrigerated up to two weeks.<br />
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CILANTRO-AVOCADO DRESSING<br />
<i><span style="font-size: x-small;">adapted from <a href="http://www.kitchendaily.com/recipe/creamy-cilantro-avocado-dressing">EatingWell </a></span></i><br />
<br />
1 avocado<br />
1/2 cup packed fresh cilantro<br />
1/2 cup sour cream or plain yogurt<br />
2/3 cup milk or buttermilk<br />
2 green onions, chopped<br />
1 clove garlic, minced<br />
1 Tbsp. lime juice<br />
1 Tbsp. olive oil<br />
1/2 tsp. sugar<br />
1/2 tsp. salt<br />
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Combine all ingredients in a blender and process until smooth. Chill until ready to serve. Makes a little over 2 cups. Can be refrigerated up to 5 days. The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com0tag:blogger.com,1999:blog-7401922382516516705.post-18611392286517183122013-10-25T08:00:00.000-07:002013-10-25T08:00:07.986-07:00Eggs Benedict Casserole<div class="separator" style="clear: both; text-align: center;">
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I made this casserole to bring to a brunch our family attended earlier in the month. I like it because it's different from the usual egg casseroles I make. The Hollandaise sauce totally makes it. The hardest part of this recipe is finding Canadian bacon! I finally found some in the lunch meat section of my local grocery store, next to the pepperoni. <br />
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The Hollandaise sauce would also be delicious over veggies like asparagus or broccoli. Yum! <br />
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EGGS BENEDICT CASSEROLE<br />
<i><span style="font-size: x-small;">from <a href="http://www.susiedavis.org/eggs-benedict-casserole/">SusieDavis.org</a></span></i><br />
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6 English muffins, cubed<br />
10-12 oz. Canadian bacon, diced<br />
8 eggs<br />
2 cups milk<br />
1 tsp. onion powder<br />
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Hollandaise sauce: <br />
1 stick (1/2 cup) butter<br />
4 egg yolks, beaten<br />
1/2 cup heavy cream<br />
2 Tbsp. lemon juice<br />
1 tsp. Dijon mustard<br />
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Spread the cubed English muffins and diced Canadian bacon evenly in a 9x13 baking dish. In a large bowl, beat the 8 eggs, then whisk in the milk and onion powder. Pour over the muffins and bacon. Cover and refrigerate overnight.<br />
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Remove dish from refrigerator and let casserole come to room temp (about 20 minutes or so). Preheat oven to 350 degrees. Bake, covered for 35 minutes. Remove cover and bake another 15-20 minutes or until center is set. Let stand 5 minutes before serving.<br />
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While casserole is baking, prepare the Hollandaise sauce:<br />
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In a microwave-safe bowl, melt butter and let cool slightly. Whisk in beaten eggs, then whisk in cream and lemon juice until smooth. Heat the mixture in the microwave on HIGH for 1-2 minutes, beating after every 20 seconds until the mixture thickens.* Stir in Dijon mustard. Serve with casserole.<br />
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*I have a pathetic 700 watt microwave. It took me more like 3 minutes to get my sauce to thicken. Just keep this in mind if you also have a wimpy microwave.<br />
The Tall Girl Cookshttp://www.blogger.com/profile/17974733411264382125noreply@blogger.com2